Looking for Slow Cooker Recipes?

Green Chili
(great in burritos, or just on it’s own!)

3 lb. roast (beef or pork)
2 cans diced green chilis, not drained
sliced jalapenos, to taste (if desired)
1 can green enchilada sauce
1 large onion, sliced
garlic salt, to taste
pepper, to taste

-Rinse roast under water
-Place in crock-pot
*Salt and pepper to taste
*Add green chilis, onions and jalapenos and enchilada sauce
*Cook on low for  8 hours (high 5 hours)
*Remove roast from crock pot and shred with two forks, or cut
into small cubes
*Return to juice

-Serve with tortillas, sour cream, cheese, Spanish rice or
refried beans Whatever you like!  Makes great leftovers. 
You can put on top of white rice for a quick meal.

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Crockpot Rueben Casserole
Serves 6

INGREDIENTS:
2 bags (16 ounces each) sauerkraut, rinsed and drained
1 cup light or low calorie Russian salad dressing, divided
6 boneless chicken breast halves, without skin
1 tablespoon prepared mustard
4 to 6 slices Swiss cheese
fresh parsley, for garnish, optional

PREPARATION:
Place half the sauerkraut in a 3 1/2 quart electric slow cooker.
Drizzle on about 1/3 cup of the dressing.
Top with 3 chicken breast halves and spread the mustard over
the chicken.
Top with the remaining sauerkraut and chicken breasts.
Drizzle another 1/3 cup dressing over the casserole.
Refrigerate the remaining dressing until serving them.
Cover and cook on the low heat setting about 3 1/2 to 4 hours,
 or until the chicken is white throughout and tender.
 To serve, spoon the casserole onto 6 plates.
Top each with a slice of cheese and drizzle with a few teaspoons of
the Russian dressing.
Serve immediately, garnished with fresh parsley, if desired.

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Slowcooker Red Rice
Serves 6-8

INGREDIENTS:
4 to 6 slices bacon, fried & crumbled
1 large onion, coarsely chopped
2 cans chopped tomatoes, (15 oz each)
1 cup converted rice
1/2 to 1 cup cooked chopped ham
salt and pepper, to taste
1/8 teaspoon hot pepper sauce, or to taste

PREPARATION:
Fry bacon; drain and crumble.
Cook onion in bacon grease just until softened.
Combine all ingredients in the slow cooker/Crock Pot.
Cover and cook on low for 6 to 7 hours, or until rice is
 tender but not mushy.

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