2 cups shiitake mushroom(s), sliced
1 cup onions, chopped
1/2 cups celery, chopped
1 medium garlic clove, minced
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 Tbsp all-purpose flour
1/4 cups fat-free chicken broth
1 1/2 tsp curry powder
1 tsp table salt
1/4 tsp black pepper
1/4 tsp paprika
3 cups canned crushed tomatoes
1/4 cups golden raisins
2 cups cooked brown rice

Add mushrooms, onion, celery and garlic in a large skillet coated with cooking spray and saute until vegetables are tender-about 5 minutes. Place vegetables in slow cooker and add chicken.

In a cup, stir together flour and chicken broth until smooth. Add to slow cooker. Add the seasonings, crushed tomatoes and raisins, and stir in. Cover and cook on low for 5 hours.

To serve, spoon 1/2 cup rice onto each of 4 plates. Top each with chicken and sauce and serve.

1-1/2 to 2 lbs round steak cut into strips
2 tbsp olive oil
1/4 cup soy sauce
1 onion, chopped
1 clove minced garlic
1 tsp sugar
1/4 tsp ginger
salt and pepper to taste
1 can chopped tomatoes
2 bell peppers, cut into strips
1/2 cup water
1 tbsp cornstarch

Brown strips of steak in oil on the stove. Put into crockpot.
Combine soy sauce, onion, garlic, sugar, ginger, salt and pepper in a bowl. Mix and pour over meat. Cook on low 4-5 hours until meat is tender. Add tomatoes and bell peppers, and cook one more hour.

Mix corn starch and water in a bowl, thenmix into liquid in crockpot. Allow to thicken.

Editor’s Note:

I love adding vegetables other than just bell peppers. Broccoli works well, as does asparagus or green beans.

4 boneless skinless chicken breasts
1 cup Italian salad dressing
2 tsp. Italian seasoning
1 cup grated parmesan
4 potatoes; peeled, cut into wedges
4 carrots, chopped

(optional) Cut chicken into pieces.

Place chicken in crockpot. Add half the salad dressing, spices and Parmesan. Add potatoes and carrots and add the rest of the salad dressing, spices and Parmesan. Cook on low 6-8 hours.

Technorati Tags: slow cooking, italian chicken and potatoes

4 boneless, skinless chicken breasts, cut into pieces
1-1/2 cups teriyaki sauce
2/3 cups brown sugar
1 can pineapple chunks

Combine sauce, brown sugar and juice from pineapple chunks in bowl. Place chicken in crockpot and pour sauce over it.

Cook on low for 6 hours. During last hour add the pineapple chunks. Adding them late will keep them from overcooking.

Excellent served over rice.

Technorati Tags: chicken teriyaki recipe

2 cups brown sugar
1 bone-in, cured picnic ham (NOT spiral cut)

In bottom of slow cooker spread about 1 cup of brown sugar. Place ham on top, flat end down, and rub the rest of the brown sugar all over it.

Most hams will be too tall for your crockpot lid to fit. You can beat this by making a lid out of aluminum foil. Do your best to keep it close enough to keep the moisture in so that your ham will not dry out.

Cook on low for 8 hours.

Editor’s Note:

Obviously ham is not the healthiest of foods, but it can be good in moderation. Try not to overeat or make this recipe too often. But it’s so good in a lot of recipes and hard to resist.

2 cups barbeque sauce
1 15 oz can pineapple chunks
4 boneless, skinless chicken breasts
1 chopped bell pepper

Combine barbeque sauce and juice from pineapple chunks in a bowl.

Place chicken in slow cooker. Pour sauce over it.

Cook on low for 6-8 hours, adding pineapple and bell pepper late in the cooking.

Editor’s Note:

I always recommend adding fruits and vegetables late in the cooking with a slow cooker if you like them a little crunchy. Add them early on and they tend to lack flavor.