Slow Cooker Chili

Serves 4-6

• 1lb ground beef or turkey
• 2 cans kidney beans
  
• 1 6 oz. can of tomato paste
• 1 medium onion diced
  
• 1 green bell pepper diced
  
• 1/2 packet of taco seasoning (I use the low-sodium version)
• pinch of salt
• 1 Tbs red pepper flake (optional)
  

1. In a pan, saute the onion and bell pepper until they are just beginning to brown and then remove them into your slow cooker.
2. Using the same pan, brown the meat and add in the taco seasoning. Remove to slow cooker.
3. Add kidney beans and tomato paste to your veggies and meat in the slow cooker.
   
4. Using the tomato paste can, measure out about 9 oz. of water and add. (1.5 cans worth of water)
5. Cook on high for 4 hours or low for 6-8 hours.

If you don't like the green pepper or onion, those can be omitted or you could serve them on the side. This makes a great week night dinner or easy game-day entree to serve a crowd. Reheats very well.

Slow Cooker: Hungarian Chicken Paprikash

Serves 2-4

• 3-4 boneless chicken breasts
• 1C chicken broth
• 2 medium yellow onions diced
• 1t salt
• 1T paprika * I used more like 2T :)
• 1t black pepper
• 8oz Sour Cream
• 1T flour

1. Put everything except the sour cream and flour into the pot
2. Cook on low 4-6 hours
3. 30 minutes before serving mix the flour into the sour cream container
4. Dump the sour cream/flour mixture into the pot
5. Stir and let the sauce thicken

Serve over dumplings, rice or noodles.

I served over some no yolk egg noodles. This is good, a little bland though. I would suggest using at least 3 T of paprika and cutting the chicken broth back to 1/2C maybe. I think the onion let off a lot of moisture. It tried adding more flour but it still wouldn't thicken.

Slow Cooker: Asian Shredded Beef (or Pork)

Serves 5-6 hungry adults! (great the next day as leftovers!)

• Boneless Beef (or pork) roast. *I used a 4lb Beef Roast
• 1/2 C Hoisin Sauce
• 1/2 C Soy Sauce
• 6T Honey
• 6T Ketchup
• 2T Chinese 5-Spice
• 2T Garlic powder (or 2 cloves minced)
• * I added 1 yellow onion cut in rings

1. Place the roast in your crock
2. Sprinkle the spice on the roast
3. Combine the rest of the ingredients in a bowl, mix and pour over the roast
4. Cook on High for 4-6 hours or Low for 7-9 hours. * I cooked on Low for 8.5 hours

Serve over jasmine rice, shredded cabbage or you can make "Asian tacos" like we did with four tortillas, RF sour cream, cold shredded cabbage (cole slaw mix) and the beef.

We thought this was really good. I will omit the Chinese 5 spice next time. I didn't realize till it was too late that it has anise in it, and I HATE licorice. Even with the licorice taste I thought it was really good.