With being so busy during the holidays I put my Crockpot away. It is definitely time to take it back out. Snow is on the way this weekend. What better time to turn on the slow cooker than on Sunday morning and get to smell the wonderful smells of what ever it is I decide to cook all day long. I have found a couple top choices from Crockpot.
4 chicken breasts
1 stick butter
8 ounces cream cheese
2/3 cup Marsala wine
21 1/2 ounces mushroom soup, canned
3/4 cup water
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic salt
salt and pepper
1.Cube chicken breast. Place chicken, butter and spices in the slow cooker.
2.Mix cream cheese, wine and mushroom soup. Pour over chicken.
3.Cover; cook 4-5 hours on High.
6 strips bacon, cut into 1- to 2-inch pieces
3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef broth, can condensed
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
1 whole bay leaf
1/2 pound white onions, peeled
1 pound fresh mushrooms, sliced
1.Sauté bacon in a skillet on stovetop set to medium heat until crisp. Remove bacon and set aside.
2.Add beef cubes to skillet and brown well. Remove meat and set aside.
3.Brown carrot and onion in skillet and transfer to stoneware. Season with salt and pepper. Stir in flour, add broth, and mix well.
4.Add beef and bacon to stoneware, mix, and place in slow cooker heating base.
5.Add wine, tomato paste, garlic, bay leaf, onions, and mushrooms. Cover; cook on Low for 10-12 hours or on High for 5-6 hours.
I am getting hungry just looking at these recipes. There are so many others that look just as good. I may just have to make one Saturday and another on Sunday! Perfect idea!
Have a great weekend!