Slowcooker Indian Chik'n Stew

Ingredients

• 2 pkgs Morningstar Farms Chik'n strips
  
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 5 tsp. curry powder
• 2 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper and/or cayenne pepper
• 2 15-oz. cans garbanzo beans (chickpeas), rinsed and drained
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 cup veggie broth
• 1 bay leaf
• 2 Tbsp. lime juice
• 1 9-oz. pkg. fresh spinach (optional)
• Hot cooked rice (optional)

Directions

1. Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chik'n, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.

2. Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.

Source

Slowcooker Hot and Spicy Peanut Chik'n

Ingredients

• 2 medium onions, cut into thin wedges
• 1-1/2 cups sliced carrot (3 medium)
• 1 small red sweet pepper, cut into bite-size strips
• 2 pkgs. Morningstar Farms Chik'n strips
  
• 3/4 cup veggie broth
• 3 Tbsp. creamy peanut butter
• 1/2 tsp. finely shredded lime peel
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 Tbsp. grated fresh ginger
• 2 to 3 tsp. red curry paste
• 4 cloves garlic, minced
• 1/2 cup unsweetened coconut milk
• 1 cup frozen peas
• Hot cooked rice
• Chopped peanuts (optional)
• Snipped fresh cilantro (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chik'n. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

3. Serve mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.

Source

Slowcooker Vegetable Curry

Ingredients

• 4 medium carrots, sliced
• 2 medium potatoes, cut into 1/2-inch cubes
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 8 ounces fresh green beans, cut into 1-inch pieces
• 1 cup coarsely chopped onion
• 3 cloves garlic, minced
• 2 tablespoons quick-cooking tapioca
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 14-ounce can vegetable broth or chicken broth
• 1 14-1/2-ounce can diced tomatoes, undrained
• Hot cooked rice

Directions

1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.

Source

Slowcooker Chik'n Curry

Ingredients

• 3 tablespoons all-purpose flour
• 3 tablespoons curry powder
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 pkg. Morningstar Farms Chik'n strips
• 2 cups peeled and chopped potatoes
• 1-1/2 cups bias-sliced carrots
• 1 cup coarsely chopped cooking apple
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon veggie bouillon granules
• 1/2 cup water
• 1 13-1/2-ounce can unsweetened coconut milk
• Hot cooked rice
• Raisins
• Chopped peanuts

Directions

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chik'n, a few pieces at a time; seal and shake to coat.

2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and bouillon. Top with chik'n. Pour water over mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Source

Slowcooker Saucy Succotash

Ingredients

• 1 16-ounce package frozen whole kernel corn, thawed
• 1 16-ounce package frozen lima beans, thawed
• 1 14-3/4-ounce can cream-style corn
• 1 cup chopped red sweet pepper
• 1 cup shredded smoked Gouda cheese (4 ounces)
• 1/2 cup chopped onion
• 2 teaspoons cumin seeds
• 1/4 cup water
• 1 8-ounce carton light dairy sour cream

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine whole kernel corn, lima beans, cream-style corn, sweet pepper, cheese, onion, and cumin seeds. Pour the water over all.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Gently stir in sour cream. Let stand for 10 minutes before serving. Makes 12 servings.

Source

Slowcooker Creamy Tortellini Soup

Ingredients

• 1 1.8-ounce envelope white sauce mix
• 4 cups water
• 1 14-ounce can vegetable broth
• 1-1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
• 1 12-ounce can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Source

Slowcooker Vegetable Stew with Cornmeal Dumplings

Ingredients

• 3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
• 2 cups sliced fresh mushrooms
• 2 14-1/2-ounce cans diced tomatoes, undrained
• 1 15-ounce can Great Northern beans, rinsed and drained
• 1 cup water
• 4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/3 cup cornmeal
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon snipped fresh parsley
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 2 tablespoons cooking oil
• 1 9-ounce package frozen Italian green beans or frozen cut green beans
• Paprika

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.

4. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.) Makes 6 servings.

Source

Slowcooker Vegetable Casserole

Ingredients

• 2 19-oz. cans cannellini beans
• 1 19-oz. can garbanzo or fava beans
• 1/4 cup purchased basil pesto
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1-1/2 tsp. dried Italian seasoning, crushed
• 1 16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1 large tomato, thinly sliced
• 1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)
• 2 cups fresh spinach
• 1 cup torn radicchio

Directions

1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

Source

Slowcooker Artichoke Pasta

Ingredients

• Nonstick cooking spray
• 3 14.5-oz. cans diced tomatoes with basil, oregano, and garlic
• 2 14-oz. cans artichoke hearts, drained and quartered
• 6 cloves garlic, minced
• 1/2 cup whipping cream
• 12 oz. dried linguine, fettucine, or other favorite pasta
• Crumbled feta cheese or finely shredded Parmesan cheese (optional)

Directions

1. Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.

3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese. Makes 6 servings.

Source

Vegetable and Garbanzo Slowcooker Curry

Ingredients

• 3 cups cauliflower florets
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 cup loose-pack frozen cut green beans
• 1 cup sliced carrot
• 1/2 cup chopped onion
• 1 14-ounce can vegetable broth
• 2 to 3 teaspoons curry powder
• 1 14-ounce can light coconut milk
• 1/4 cup shredded fresh basil leaves

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings.

Source

Slowcooker Chili

Ingredients

• 1 (11 ounce) cans condensed black bean soup ( or canned black beans in juice)
• 1 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) cans garbanzo beans, drained and rinsed ( sometimes I use lentils)
• 1 (16 ounce) cans vegetarian baked beans
• 1 (14 1/2 ounce) cans chopped tomato puree ( I use large 29 oz. can crushed tomatoes)
• 1 (15 ounce) cans whole kernel corn, drained
• 1 onions, chopped
• 1 green bell peppers, chopped
• 2 zucchini, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, chopped
• 1 (4 ounce) cans diced chilies
• 1 -2 jalapenos, chopped ( depending on how much heat you want)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon cilantro

Directions

1. In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
2. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
3. Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
4. Cook for about 6 hours on low.
5. Serve with tortillas, cornbread, rice, or French bread.
6. Enjoy!
7. This freezes well!
8. Leftovers are good on top of nachos!

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