Slow-cook Chicken & Mushroom Stew
1 can cream of mushroom & roasted garlic soup
5-6 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby-cut carrots
2 celery ribs, cut into 1 1/2 inch lengths

In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.

Crockpot Chinese Dinner
1 1/2 lb. pork steak (cut into 1/2" strips)
1 sliced onion,
1 green pepper,
sliced 8z. sliced fresh mushrooms
1 8z can tomato sauce
4 carrots, sliced
3 T brown sugar
1-1/2 t salt
1 1/2 T vinegar,
2 t Worcestershire sauce

Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crockpot and cook on low 6-8 hours. Serve with hot rice and top with soy sauce.

Honolulu Chicken
3 to 4 chicken breasts (skinless/boneless)
1 10-ounce jar peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onion (I used a whole onion)
2 tablespoon soy sauce
1 6-ounce can water chestnuts (sliced/drained)
1 green pepper, julienne sliced
Hot cooked rice

Place chicken pieces in slow cooker and sprinkle with salt and pepper . Combine preserves, BBQ sauce, onion and soy sauce and pour over chicken. Add water chestnuts and green pepper slices Cover and cook on low 6-8 hours. Serve over hot cooked rice.

Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated

Put the pork, hominy, green chiles, chili powder, salt, onion and water in a slow cooker and cook 6-8 hours on low. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.

Honest and True Irish Stew
6 medium potatoes (about 2 pounds),
peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds
boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
1 1/2 teaspoons dried parsley
1 1/2 cups water

In slow cooker, layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Cook 6-8 hours on low until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.

Sweet and Sour Chicken
1 medium onion, sliced
1 medium carrot, peeled, sliced
1 medium celery stalk, sliced
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 cup KRAFT CATALINA Dressing
1/2 cup soy sauce
1/2 cup firmly packed brown sugar
1 tsp. grated ginger root
1 can (8 oz.) pineapple chunks, drained, juice reserved
1 medium green pepper, sliced
1 medium red pepper, sliced
4-1/2 cups hot cooked MINUTE White Rice

PLACE onions, carrots and celery in slow cooker; top with chicken. ADD dressing, soy sauce, brown sugar, ginger root and pineapple juice. Cover with lid. COOK on LOW for 7 to 8 hours (or on HIGH for 3-1/2 to 4 hours), adding pineapple and peppers for the last 30 min. of the cooking time. Serve over rice.

Pepper Crusted Short Ribs

Ingredients:
3 – 4 lbs beef short ribs
1/4 cup freshly cracked black pepper
10 cloves garlic, chopped
1 1/2 tsp salt
1 onion, sliced
3 cups beef broth

Directions:
Rub pepper and garlic onto all sides of ribs. Sprinkle with salt. Place on broiler pan and broil until browned. Place onion in stoneware. Add ribs and pour beef broth over ribs. Cover cook on Low 10 hours or on High 5 hours.

This recipe is from

Here's the best recipe I've found for chicken breasts for the crockpot-bbq chicken sandwiches.

Place defrosted chicken breasts in crockpot. Slice a sweet onion and place slices on top of breasts. Pour bbq sauce of your choice over chicken and onions-enough to cover chicken (I end up using an entire bottle of KC Masterpiece.) Cook low for 6 hours, shred chicken with a fork and continue cooking for 30 mins or so.

You can serve this on hamburger buns but I usually get good rolls from the store. I also serve this with oven fries for a nice lowfat meal. Sorry it doesn't use peppers but it's quite flavorful!

If I do use peppers in my crockpot recipes, I cut them up and put them in about the last 30 minutes of cooking. That way they won't get too mushy.

Crockpot Chicken Recipes:

Crock Pot Lemon Garlic Chicken
2 lbs. chicken breasts boneless and skinless
1 1/2 t. oregano leaves crushed
1/2 t. seasoned salt
1/4 t. pepper freshly ground
2 T. butter
1/4 C. water
4 T. fresh lemon juice
4 cloves garlic minced
2 t. chicken bouillon
2 t. fresh chopped parsley
Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.
Fry the chicken breasts until browned in the butter. Transfer chicken to the crockpot.
Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.
Cover and cook on High for 2 1/2 – 3 hours or on Low for 5 – 6 hours. Add parsley and baste chicken. Cover and cook another 15 – 30 minutes. Serve with Rice Pilaf.

Crock Pot Pork Recipes:

Crockpot Pork Tenderloin with Apples
1 1/2 – 2 lbs. pork tenderloin
2 large Granny Smith apples, chopped
1/2 cup apple sauce
1 bunch green onion with 3" greens, thin sliced
2 tablespoon brown sugar
2 tablespoon balsamic or cider vinegar
Trim excess fat from the pork and slice in 1 1/2-inch pieces.
Place pork slices in the crockpot with the remaining ingredients, mixing to combine.
Cover and cook on low for 7 to 9 hours. Serves 4 to 6.

Beef Crock Pot and Slow Cooker Recipes:

Sweet and Sour Meatballs over Rice
1 pound ground beef
1 slightly beaten egg
4 tablespoons cornstarch, divided
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried chopped onion
1 tablespoon oil
3 tablespoons vinegar
15 ounces pineapple chunks in juice
1/2 cup sugar
1 tablespoon soy sauce
1 large green bell pepper, cut into pieces
hot cooked rice
In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, and onion. Shape into 1 1/2-inch balls. In a large skillet, lightly brown meatballs in oil. Drain fat from skillet. Transfer meatballs to any size Crock-Pot.
Stir together in a small bowl: vinegar, sugar, soy sauce, remaining cornstarch, and green pepper. Pour over meatballs. cover and cook on LOW 6 to 8 hours or on HIGH 2 to 4 hours.
In the last 30 minutes of cooking stir in the can of pineapple. Serve over hot cooked rice.
Variation: substitute ground turkey for ground beef.

I would recommend Chile Verde. The recipe is versatile where you can substitute chicken or pork.

The recipe below calls for browning the meat before transferring to the slow cooker. I've tried the recipe by browning the meat and by just tossing everything into the slow cooker. Both ways turned out good.

With some beans, rice and tortillas you have a great start on Chile Verde burritos.