Gluten-Free Caribbean Stew

This "Gluten-Free Caribbean Sweet Potato & Bean Stew" is a vitamin packed stew that combines sweet and spicy flavors for an extraordinary taste.  

Ingredients

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Directions

Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.

Cover; cook on low for 5 to 6 hours or until vegetables are tender.

Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.

Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.

Caribbean Sweet Potato and Bean Stew

This "Caribbean Sweet Potato & Bean Stew" is a vitamin packed stew that combines sweet and spicy flavors for an extraordinary taste.  

Ingredients

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Directions

Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.

Cover; cook on low for 5 to 6 hours or until vegetables are tender.

Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.

Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.

Italian Style Pot Roast

“Italian Style Pot Roast” is melt in your mouth tender, and s-u-c-h  delicious flavor!

Ingredients

4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
1/2 cup water or beef stock
1 teaspoon basil
1 teaspoon of oregano
1 (8oz) can tomato sauce
1/2 teaspoon sea salt
1/4 teaspoon pepper

Directions

Put vegetables in the bottom of the crock pot.

Salt, basil, oregano, and pepper meat then put in crock pot.

Add beef broth and tomato sauce.

Cover and cook on low for 10 -12 hours or on high 4 - 5 hours.

Remove me and vegetables with spatula.

Serve.

Ratatouille with Black Beans

This great "Ratatouille with Black Beans" is one of our family's best kept vegetarian crock pot recipe secrets. Nothing brings good times and good friends together like delicious food made with love. 

Ingredients

3 tablespoons olive oil, divided
3 cloves garlic minced
1 yellow onion, cut into ½-inch pieces
3 small Italian eggplant, peeled and chopped into ¾- to 1-inch pieces
Sea Salt and black pepper to taste
1 red pepper, seeded and cut into ¾- to 1-inch pieces
1 yellow pepper, seeded and cut into ¾- to 1-inch pieces
1 orange pepper, seeded and cut into ¾- to 1-inch pieces
2 small zucchini, cut into ¾-inch pieces
1 can (15 to 20 ounces) black beans, rinsed and drained
2 cups crushed tomatoes
¼ cup fresh basil leaves
2 tablespoons chopped fresh thyme
½ to 1 teaspoon crushed red pepper flakes
Fresh basil leaves for garnish (optional)

Directions

Heat 1 1/2 tablespoon oil in skillet on medium-low. 

Then add garlic and onion and cook for 3-4 minutes or until translucent. 

Add eggplant, season with salt and black pepper, and cook for 2-3 minutes. 

Turn heat to low and cover. 

Cook until eggplant is tender, 5-6 minutes. 

Pour into the crock pot.

Add peppers, zucchini, and black beans to slow cooker.

Combine tomatoes, basil, thyme, pepper flakes, and remaining 2 tablespoons oil in medium bowl. 

Blend and pour into crock pot. 

Stir together all ingredients.

Cover; cook on low for 6 - 8 hours or on high for 4 - 5 hours or until vegetables are tender. 

Adjust seasonings. 

Garnish with basil, if desired.

Old Fashioned Beef Stew

This delicious and hearty "Old Fashioned Beef Stew" crock pot recipe is perfect for when it’s so cold outside and you need some good old comfort food to warm you up.

Ingredients

2 pounds beef chuck or stew meat, cut into 
1 1/2 inch cubes
3 carrots , sliced
3 potatoes, cut into half inch cubes 
1 cup beef stock 
1 teaspoon Worcestershire sauce 
2 cloves garlic, minced 
1 bay leaf
1 teaspoon sea salt 
1/2 teaspoon black pepper  
1 teaspoon paprika 
3 medium yellow onions, quartered 
1 stalk celery what tops, chopped

Directions

Put vegetables in the bottom of the crock pot.

Seasoned meat with salt, pepper, paprika, and any other favorite seasonings.

Pour into the crock pot beef stock.

Add garlic, celery, Worcestershire and bay leaf.

Cover and said to cook on low for 10 to 12 hours or on high 5 to 6 hours.

Serve.

Easy Beef Burgundy

A little bacon, garlic, and onion turns an inexpensive piece of meat into a crock pot and at the end of the day you will have a crowd pleaser.

Ingredients:

1 (5-pound) boneless beef chuck roast, trimmed and cut into 1-inch chunks
Sea Salt and pepper
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), minced
3 onions, minced
4 carrots, peeled and slice into 1/2-inch chunks
¼ cup tomato paste
7 garlic cloves, minced
1 tablespoon minced fresh thyme 
⅓ cup all-purpose flour
2½ cups Pinot Noir
1½ cups  Swans Chicken Broth, plus extra as needed
⅓ cup soy sauce
1 bay leaves
2 cups frozen pearl onions
½ cup water
3 tablespoons salted butter
2 teaspoons sugar
1 pound small Portabella mushrooms, trimmed and halved

Directions:

Pat dry beef with paper towels and season with sea salt and pepper. Place half of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7 to 10 minutes; transfer to crock pot.

In skillet over medium-high heat cook bacon until crisp, about 5 minutes. Stir in onions, carrots, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to crock pot.

Mix in a small bowl broth, soy sauce, and bay leaf and pour into crock pot. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8 to 12 minutes; transfer to crock pot.

Add remaining 1¼ cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes; transfer to crock pot. et stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.) Season with sea salt and pepper to taste and serve.

Creamy Southwestern Chicken

This tasty Creamy Southwestern Chicken recipe for the crock pot is pack full of flavor.

Ingredients

4 -6 boneless skinless chicken breasts, halved

2 cloves minced garlic

1/4 tsp. chili powder

1/4 tsp. onion powder

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried thyme

1 8oz. can chicken broth

8 ounces cream cheese, softened

2 (10 1/2 ounce) cans concentrated cream of chicken soup

1 (4 ounce) cans mushroom stems and pieces, drained

Sea Salt and Pepper to taste

Hot rice or pasta

Directions

Place the chicken breast halves in the crock pot.

Combine the seasonings and broth mix well; pour over top of chicken.

Cover and cook on low for 3-8 hours.

Combine the cream cheese and soup until smooth and blended.

Stir in mushroom pieces.

Pour soup mixture over chicken and cook 1 hour or until thinkens.

Serve over hot rice or pasta

Creamy Italian Chicken

This tasty Creamy Italian Chicken recipe for the crock pot is made with a great flavor combination of cream cheese, Italian salad dressing mix, fresh basil, and mushrooms.

Ingredients

4 -6 boneless skinless chicken breasts, halved

1 (1 1/4 ounce) envelopes dried Italian salad dressing mix

2 cloves minced garlic

¼ cup fresh chopped basil

1 8 oz. can chicken broth

8 ounces cream cheese, softened

2 (10 1/2 ounce) cans concentrated cream of chicken soup

1 (4 ounce) cans mushroom stems and pieces, drained

Sea Salt and Pepper to taste

Hot rice or pasta

Directions

Place the chicken breast halves in the crock pot.

Combine the Italian dressing mix and broth until smooth; pour over top of chicken.

Cover and cook on low for 3-8 hours.

Combine the cream cheese and soup until smooth and blended.

Stir in mushroom pieces.

Pour soup mixture over chicken.

Cook 1 hour more or until chicken is cooked through.

Serve over hot rice or pasta. 

Chicken and Noodles Soup

You don't have to be sick to appreciate a bowl of homemade Chicken and Noodles soup.

Ingredients:

4 carrots, sliced
4 boneless, skinless chicken breasts, cubed
1 medium onion, chopped
2 cups water
1 32oz. Swanson chicken broth
6 cloves garlic diced
2 teaspoons dried basil
Sea salt & pepper, to taste
1 pound egg noodles

Directions:

Place carrots in crock pot, followed by all ingredients except noodles.

Cook on LOW for 6-8 hours.

At the end of cooking time, cook egg noodles on stove top.

When noodles are done cooking, add to crock pot; mixing well to combine and serve immediately.

3 Alarm Chili

This 3 Alarm Chili recipe is quick, easy, spicy and SO GOOD!!!! There is no better way to simplify your family meal than with a hearty and tasty chili.

Ingredients:

3lbs. ground beef

1 large yellow onion

4 garlic cloves crushed

1 large red pepper diced

1 8oz. can of diced tomatoes and green chilies

1 8oz. can of kidney beans

3 8oz. cans of pinto beans

1 8oz. can refried beans

1 16oz. can tomato sauce

½ tsp. crushed red pepper

4 Tbsp. chili powder

3 Tbsp. instant coffee

2 Tbsp. butter

Sea salt and black pepper

Directions:

Without draining the juices off pour into the crock pot: diced tomatoes and green chilies, kidney beans, pinto beans, tomato sauce, and re-fried beans. Add instant coffee and stir until blended well. Cover and turn crock pot on to low heat.

In a large skillet melt butter and saute the large yellow onion, garlic cloves, and large red pepper until softened. Then pour into mixture into the crock pot.

Using the same large skillet, crumble ground beef into the skillet and add sea salt and black pepper to your liking. Brown the ground beef stirring often to break the meat up into smaller pieces. Once the meat is done add crushed red pepper and 2 Tbsp. chili powder stir and cook for 3 minutes. Then drain and pour the meat into the crock pot.

Add the rest of the chili powder to the crock pot and stir until blended well. Cover and turn crock pot on to low heat.

Tip: If the chili looks too thick add a can of beef broth to thin it.

Warning: The longer you cook the chili the spicier it will become!!!

Cheesy Chicken Casserole

This dish is loaded with cheesy, creamy goodness. It's perfect served over rice to soak up all of the sauce.

Ingredients

6 chicken breasts, boneless and skinless
3 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted

Directions

Lightly grease Crock Pot or spray with cooking spray. 

Place chicken breasts in the crock pot. 

Top with cheese.

Combine soup and milk, stirring well. 

Spoon over cheese; then sprinkle stuffing mix on top. 

Drizzle melted butter over stuffing mix.

Cook on low 6-8 hours or high 3 to 4 hours.

Burgundy Orange Chicken

This excellent "Burgundy Orange Chicken" crock pot recipe is sure to make your family smile with delight. 

Ingredients:

2 1/2 to 3 pounds frying chicken, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 Tablespoons cornstarch
2 Tablespoons brown sugar, packed
1 Tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon salt

Directions:

Remove skin from chicken. Rinse and place in crock pot.

Combine remaining ingredients in a bowl, stirring until smooth. 

Pour sauce over chicken.

Cover and cook on low 6 to 8 hours. 

Serve with mashed sweet potatoes sprinkled with cinnamon.

Other Crock Pot Recipes You Might Enjoy

Guisado de Pollo (Chicken and Potato Stew)

Spicy Pepsi Chicken

Chicken-Barley Stew

Chicken Enchilada Soup

Spicy Chicken and Kielbasa Couscous

Chicken and Sausage Gumbo