Slow Cooker Potato Soup

Well, winter makes me want soup, even if we are having a warm spell of the 70s this week!  Here is a super easy one, that used up lots of my staples!

Ingredients
2 1/2 lbs potatoes, washed, peeled and cubed (I used russet)
1 small onion, diced
2 cloves garlic, minced
1/2 tsp seasoned salt
1/4 tsp pepper
1/4 tsp crushed red pepper
1 quart chicken broth (4 cups)
1 block (8 ounces) cream cheese
Soup toppings:  sour cream, bacon, ham, chives, green onions, cheese, etc.

1. Place potatoes, onion and garlic in 4 quart slow cooker.
2. Add seasonings and broth.  Stir to combine.
3. Cook on low for 8 hours or high for 4-5 hours.  
4. Add cream cheese for last hour and place on high to melt.
5. Prior to serving you can leave chunky, or can mash with potato masher or immersion blender.
6. Serve with desired toppings.

Yummy, creamy and makes lots.  Easily can be doubled - I froze some for a later meal!

Slow Cooker Shiner Bock Pot Roast Dip Sandwiches

Okay, big title.  But super easy dish...and I probably think you have most of the items on hand!  I made this for a friend who just had twins.  Even though I had a large roast, it seemed to shrink in the slow cooker.  But as soon as Ryan ate it, he said I had to post it!

I also had extra au jus after this meal, so I froze it for a quick french dip au jus in the future.

Ingredients
1-2 tbsp oil (olive, grape seed, etc.)
chuck roast (however much you want)
1 can/bottle Shiner Bock beer (or your favorite variety)
1 package dry onion soup mix
1 can beef broth
rolls/crusty bread
mozzarella or provolone cheese

1. Heat oil in pan over high.  Trim excess fat from roast, if desired.
2. Add roast and brown on all sides.
3. Place roast in 4 or 6 quart slow cooker.
4. Dump beer, soup mix and broth on top.
5. Cook for 8-10 hours on low.
6. Prior to serving, toast bread with cheese on top in broiler.
7. Serve with meat on bread and au jus to dip.

Ryan's White Chili

This is Ryan's special recipe!  Tried and true, and makes lots!  You can freeze any extra for a quick meal another night! And look - cilantro from my fall garden!!

Ingredients

4 cups chicken broth

3-4 cups chicken or turkey, cooked and chopped

4 x 14.5 oz cans white (like navy) beans (or 1 lb beans, soaked and cooked according to package directions)

3 cloves garlic, chopped

1 medium onion, chopped

2 carrots, chopped

2 celery stalks,  chopped

1 cup green chilies, chopped

juice of 1 lime

2 tsp cumin

2 tsp mexican oregano

1 tsp cayenne pepper (use ½ tsp for less spice)

1 tsp black pepper

1 tsp salt (use more if using reduced sodium chick broth)

2 tsp cilantro, chopped

Toppings

monterey jack cheese

fresh corn

diced tomatoes

cilantro

sour cream

green onion

avocado

lime

tortilla chips

1. Combine all items in 6 quart slow cooker.
2. Place on low for 6-8 hours, or until it reaches desired temperature.
3. Serve with desired toppings.

Slow Cooker Pulled Pork and Root Beer Sauce

This is a super easy and super yummy dinner.  We had a priest friend, Fr. Brian, come to dinner last week and I didn't want to be working in the kitchen.  It was great!  And leftovers to boot (Fr. Brian took some home too!).

Ingredients
1 2 1/2-3 lb pork sirloin roast or shoulder
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
1 1/2 - 2 medium onions, cut into thin wedges
1 cup root beer (not diet)
2 tbsp garlic, minced
3 cups root beer (2-12 ounce cans and not diet)
1 cup chili sauce
several dashes hot pepper sauce (optional)
hamburger buns or sweet Hawaiian rolls

1. Trim fat from meat.
2. Sprinkle meat with salt and pepper and brown in large skillet in oil.
3. Drain off fat and place met into 4-5 quart slow cooker.
4. Add onions, 1 cup root beer and garlic.
5. Cover and cook on low for 8-10 hours or high for 4-5 hours.
6. Prior to serving, combine 3 cups root beer and chili sauce in medium saucepan.
7. Bring to boiling, then reduce heat.  Boil gently, uncovered, stirring often, until reduced to 2 cups (about 30 minutes).  Add hot pepper sauce, if desired.
8. Transfer meat to cutting board and shred with a fork.
9. Remove onions with slotted spoon and place on platter and discard juices.  Add shredded meat.  
10. To serve, place meat and onion on buns or rolls.  Spoon on sauce!

Pot Roast...

Okay, this is a promo post.  This Pot Roast from my friend Kim's website was amazing!!  Soo good, that we didn't even get a photo of it!!

Only changes I made - used a Cab instead of Merlot and only added a few carrots.  I roasted the other veggies instead of cooking them in the slow cooker.

Our meal fed 10 people, plus leftovers!!  Yummy!!

Slow Cooker Minestrone Soup

Well, the weather is getting cooler, so that means soup weather!  I was craving it this week, so I used my handy slow cooker.  I used the 4 quart pot (it has a 2 and 6 quart also).   I was planning to have an easy day, but it got super busy.  Thankfully, the cooker did all the work and I took all the credit!  And I froze the extra for even quicker meals in the next few weeks!  We enjoyed this dinner with a salad and some fresh Italian bread.

Ingredients
1 onion, chopped
1 cup carrots, chopped (I only used 1/4 cup)
1 celery stalk, chopped, optional
2 garlic cloves, minced
1 (15 ounce) can white beans, rinsed (cannellini or navy) or 2 cups cooked beans
4 cups chicken or vegetable broth
1 (28 ounce) can of diced tomatoes
1 oz chuck of parmesan rind
1 rosemary sprig (or 1 tsp dried)
2 bay leaves
2 tbsp fresh basil (or 2 tsp dried)
1/4 cup fresh Italian parsley, chopped
1 pound frozen meatballs, optional
2 medium zucchini, chopped
1 box elbow or shell pasta, cooked al dente
extra parmesan cheese for top

1. To ease preparation in the morning, chop all vegetables the evening before and assemble.
2. Combine vegetables, beans, broth, tomatoes, parmesan rind, herbs, meatballs, salt and pepper in slow cooker.
3. Cover and cook on low for 6-8 hours.
4. 30 minutes prior to serving, add zucchini.
5. Prior to serving, remove parmesan rind, rosemary sprig, and bay leaves.
6. Season to taste with salt and pepper.
7. Serve over pasta and top with extra parmesan cheese.

Note:  if you use refrigerated meatballs, place in cooker 1 hour before serving to reheat.