3 Easy Slow Cooker Meals
Days are long and you’re tired. Don’t go through the Drive-Thru to get greasy burgers. Fill your Slow-Cooker quickly in the morning and you’ll come home to an amazing dinner. As the days get colder and shorter, you’ll love smelling the scent of a home-cooked dinner. Here are three of my favorites: Beef Stew 1 1/2 pounds Beef Stew Meat 12 small potatoes, cut in half 1 medium onion, chopped 1 bag baby carrots 2 Cups water 1 dried bay leaf Seasoning ( 1 1/2 teaspoons) salt, pepper, your choice 1/4 cup water 2 Tablespoons flour Directions: Place top 7 ingredients into crock-pot. Cook on low for 8 hours. Mix last two ingredients and gradually stir into the crock-pot. Cook on high for 15 minutes or until slightly thickened. Remove bay leaf. Serve. Chicken and Vegetables 8 Chicken thighs (boneless, skinless) 2 Cups chicken broth 1 teaspoon salt ( or less for certain diets) 1/4 teaspoon pepper 8 oz. pearl onions (or chopped onions) 2 cloves, finely chopped 1 bag baby carrots (1 pound) 1 pound small button mushrooms 2 Tablespoons cold water 2 Tablespoons flour Directions: Add first 7 ingredients into crockpot. Cover and cook on low for 8 hours. Then add mushrooms. Stir cold water and flour and gradually add to the crockpot. Cook on high for 15 minutes or until it thickens. Serve. Bean Soup 5 cans broth (chicken or vegetable) 20 oz Mixed Beans 4 medium carrots (2 cups) chopped 3 celery stalks chopped 1 onion, chopped 2 Tablespoons tomato paste 1 teaspoon salt (or less for certain diets) 1 teaspoon Italian seasoning 1/2 teaspoon black pepper 1 can diced tomatoes, undrained Directions: Cook in crockpot on low heat for 8-10 hours, or until beans are soft. Then, stir in can of tomatoes and cook on high for 15 minutes. Serve. @2017, copyright Lisa Ehrman