SLOW COOKER

Slow Cooker Southwestern Beef Wraps
from the kitchen of Lindsay Delk
10 wraps
INGREDIENTS
1 med. onion, cut into wedges
1 boneless beef chuck roast (2 1/2 lbs), well-trimmed and cut into 6 pieces
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
3/4 tsp. salt
1 green pepper, cut into 1/2" pieces
1 can Rotel, undrained
10 flour tortillas
METHOD
Place onion in a 3 1/2 to 4-qt. Crockpot. Place pieces of beef over onion wedges. In a small bowl, combine chili powder, cumin, garlic powder, and salt. Sprinkle half over beef. Turn beef over and sprinkle with remaining seasoning mixture. Top with green pepper then pour Rotel over all. Cover and cook on high for 5 hours or low for 8 hours. Remove meat from cooker and shred. Drain liquid from remaining vegetable mixture. Return meat and vegetables to cooker. To serve, use a slotted spoon to fill tortillas with beef mixture. Top with sour cream, salsa, and cheese, if desired.



Mexican Pot Roast

from the kitchen of Karla Hickman
INGREDIENTS
1 pot roast
1 pkg Taco Seasoning
1 can Rotel tomatoes
1 can green chilis
¼ cup water
1 beef boullion cube
METHOD
Place roast in crock pot. Mix all other ingredients together and pour over roast. Cook on low for 8 hours.


Jambalaya

from the kitchen of Lindsay Delk
6 servings
INGREDIENTS
12 oz. chicken breasts, cut into 1 inch pieces
Sausage
1 lb. shrimp, shelled and deveined
2 green bell peppers, seeded and chopped
1 medium onion, chopped
4 cloves garlic, minced
14 1/2 oz. can diced tomatoes
1/3 c. tomato paste
1 can beef broth
1 Tbsp. dried parsley
1 1/2tsp. dried basil
1/2 tsp. dried oregano
1 tsp. Tabasco sauce (optional)
1 tsp. cayenne pepper
1/2 tsp. salt
6 c. cooked rice
METHOD
Add all ingredients except shrimp and rice to crockpot. Cover and cook on low 8 hours or high 4 hours. Add shrimp during last 15-30 minutes of cooking. Stir in rice when ready to serve.


Roast Beef Sandwiches Au Jus
from the kitchen of Lindsay Delk
INGREDIENTS
Eye of the round roast
1 can beef broth
2 cans French onion soup
Monterey Jack cheese
Sub rolls
Spicy mustard, optional
METHOD
Salt and pepper the top of the roast and place in crockpot. Pour beef broth and onion soup around the roast. Cook on low for about 10 hours or on high for about 6 hours. Slice or shred beef. Place cheese on subs and toast until melted. Add beef and mustard, if desired. Serve with juice from roast.


Slow-Cooked Pesto Chicken
from the kitchen of Lindsay Delk
6-8 servings
INGREDIENTS
2 cans cream of chicken soup
1/4 to 1/2 cup dried tomato and garlic pesto, prepared (Tastefully Simple)
1/2 cup sour cream
2 lb. chicken breasts, cut into strips
8 oz prepared pasta
METHOD
Combine first 3 ingredients and pour over chicken in the crockpot. Cook on low for 6 hours and serve over hot pasta.


Amy's Cranberry Chicken
from the kitchen of Lisa Roozen
INGREDIENTS
6 chicken breasts
1 can of jellied cranberry sauce
1 bottle of chili sauce
1/2 c. water
METHOD spray crockpot with cooking spray. place 6 chicken breast halves into crock pot. mix together 1 can of jellied cranberry sauce, 1 bottle of chili sauce, and 1/2 c. water pour sauce over chicken. cook on low 6-8 hours


Chicken Crock Pot Recipe
from the kitchen of Lisa Roozen
INGREDIENTS
1 can cream of chicken soup
1/2 can water
1 can minute rice
METHOD Mix 1 can cream of chicken soup with 1/2can water and 1 can minute rice. Spread this mixture on bottom of crock pot. Salt & pepper mixture. Place chicken breasts on top. Sprinkle with a package of onion soup mix. Cook on high 5 hours or 10 hours on low.


Crock Pot Beef Tips
from the kitchen of Lisa Roozen
INGREDIENTS
beef tips
1 can french onion soup
1 can golden mushroom soup
METHOD Place beef tips, 1 can french onion soup, and 1 can golden mushroom soup into crock pot and cook on high 5 hours or low for 10 hours.


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