The weather is finally getting colder. The days are shorter. And if you’re anything like me, this is the perfect combination for being lazy. After all, it’s perfectly acceptable to put your pjs on as soon as you walk through the door right? It’s dark outside.
This kind of atmosphere makes getting motivated to cook hard. So in honor of Slow Cooker Month, we want to share some of our favorite slow cooker recipes to keep you full and cozy.
A Certified Country Favorite – Lazy Chicken ‘n Dumplings
– 4 boneless skinless chicken breasts, thawed
– 1 can chicken broth
– 2 cans cream of chicken soup
– 1 can Pillsbury Grand’s biscuits
– 1/2 white onion, chopped
– 1/8 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp pepper
Add chicken to crockpot. Pour broth, cream of chicken and onions over chicken. Sprinkle with garlic powder, salt, and pepper. Cover with lid. Cook on high for 3 hours. Remove chicken. Shred with fork. Add shredded chicken to pot. Cut biscuits into fourths and add to pot. Cover with lid and cook on high for 1 hour.
Classy in a Crockpot – Beef Tips in Red Wine Sauce
– 1 1/2 lb beef tips or roast cut into cubes
– 2 medium onions, chopped
– 1 envelope onion soup mix
– 3 Tbps cornstarch
– 1 1/2 cups dry red wine
– cooked noodles (optional)
Combine meat and onions in cooker. Add onion soup mix. Sprinkle cornstarch, salt and pepper. Pour red wine over meat. Cover and cook on low heat for 10 – 12 hours or 5-6 on high. Serve over noodles.
Veggies Never Looked So Good – Vegetarian Chili
– 1 can black beans, rinsed and drained
– 1 1/2 cups tomato juice
– 1 cup frozen corn
– 3/4 cup chopped zucchini or summer squash
– 1/3 cup chopped red or yellow peppers
– 1/4 cup chopped onion
– 1 tsp chili powder
– 1/4 tsp dried oregano, crushed
– 1/8 tsp salt
– 1 clove garlic, minced
Combine beans, tomato juice, corn, zucchini, sweet pepper, onion, chili powder, oregano, salt, and garlic. Cover and cook on low for 6-8 hours.