Easy & tasty slow-cooker dish recipes? Using chix, pork or beef.?

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Less than 5 ingredients possible?Easy %26amp; tasty slow-cooker dish recipes? Using chix, pork or beef.?
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This super easy beef stew uses only five ingredients and is healthy and delicious.


INGREDIENTS:


4 medium red potatoes


1-1/2 lbs. beef stew meat


1/3 cup flour


salt and pepper to taste


14 oz. can diced tomatoes, undrained


2 cups water


3 cups frozen stir fry bell peppers and onions


PREPARATION:


Scrub potatoes and cut each into quarters. Place in bottom of 4 quart slow cooker. Mix flour, salt and pepper and toss with beef to coat. Add to crockpot. Add undrained tomatoes and water and stir.


Cover crockpot and cook on low for 7-8 hours until beef and potatoes are tender.


Add stir fry vegetables. Cover and cook on low for 30-40 minutes until vegetables are hot and tender. 4-6 servingsEasy %26amp; tasty slow-cooker dish recipes? Using chix, pork or beef.?
Pot Roast





1 (2-pound) blade cut chuck roast


2 teaspoons kosher salt


2 teaspoons cumin


Vegetable oil


1 medium onion, chopped


5 to 6 cloves garlic, smashed


1 cup tomato juice


1/3 cup balsamic vinegar


1 cup cocktail olives, drained and broken


1/2 cup dark raisins








Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the ';chunkies'; and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
Slow Cooker Chicken Stroganoff


鈥?4 skinless, boneless chicken breast halves - cubed


鈥?1/8 cup margarine


鈥?1 (.7 ounce) package dry Italian-style salad dressing mix


鈥?1 (8 ounce) package cream cheese


鈥?1 (10.75 ounce) can condensed cream of chicken soup


DIRECTIONS


1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.


2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.





I've made this several times. Its so easy %26amp; so delicious.
Diced beef veggies of your choice including potatoes,put everything in slow cooker with stock,leave to slow cook thicken with gravy granules when cooked.
Try these.


http://southernfood.about.com/library/cr鈥?/a>
BBQ Pork for Sandwiches ---








INGREDIENTS


1 (14 ounce) can beef broth


3 pounds boneless pork ribs


1 (18 ounce) bottle barbeque sauce








DIRECTIONS


Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.


Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.


Bake in the preheated oven for 30 minutes, or until heated through.








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Slow Cooker Beef Stroganoff ---








INGREDIENTS


1 pound cubed beef stew meat


1 (10.75 ounce) can condensed golden mushroom soup


1/2 cup chopped onion


1 tablespoon Worcestershire sauce


1/4 cup water


4 ounces cream cheese








DIRECTIONS


In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.


Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.








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Easy Slow Cooker Pot Roast ---








INGREDIENTS


4 pounds chuck roast


1 packet dry onion soup mix


1 cup water


3 carrots, chopped


1 onion, chopped


3 potatoes, peeled and cubed


1 stalk celery, chopped








DIRECTIONS


Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.


Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.


Cover and cook on low setting for 8 to 10 hours.








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Slow Cooker London Broil ---








INGREDIENTS


2 pounds flank steak


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10.75 ounce) can condensed tomato soup


1 (1 ounce) package dry onion soup mix








DIRECTIONS


Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!


In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.


Cover, and cook on Low for 8 to 10 hours








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Pepperoncini Beef ---








INGREDIENTS


1 (3 pound) beef chuck roast


4 cloves garlic, sliced


1 (16 ounce) jar pepperoncini








DIRECTIONS


Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.


Cover, and cook on Low for 6 to 8 hours.








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Sweet and Sour Meatballs ---








INGREDIENTS


2 pounds ground beef


1 egg


1 onion, chopped


1 pinch salt


1 (12 fluid ounce) can or bottle chili sauce


2 teaspoons lemon juice


1 cup grape jelly








DIRECTIONS


In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.


In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.








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Slow Cooker Chicken and Dumplings ---








INGREDIENTS


4 skinless, boneless chicken breast halves


2 tablespoons butter


2 (10.75 ounce) cans condensed cream of chicken soup


1 onion, finely diced


2 (10 ounce) packages refrigerated biscuit dough, torn into pieces








DIRECTIONS


Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.


Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.








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Baked Slow Cooker Chicken ---








INGREDIENTS


1 (2 to 3 pound) whole chicken


salt and pepper to taste


1 teaspoon paprika








DIRECTIONS


Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.


Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.


Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear