Search found 6 matches for crockpot

8 servings

Ingredients  

• 2 large celery stalks , diced
  
• 1 small onion , diced
  
• 4 cloves garlic , minced
  
• 1 green bell pepper , diced
  
• 1 red bell pepper , diced
  
• 16 ounces smoked sausage , chopped
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon dried thyme
  
• 1/2 Tablespoon smoked paprika
  
• 1/2 teaspoon cayenne pepper ( or more for extra spice)
  
• 1/2 Tablespoon freshly ground black pepper
  
• 2 (15 oz) canned diced tomatoes
  
• 1/2 cup fresh parsley , roughly chopped
  
• 2 cup vegetable broth ( chicken broth works as well)
  
• 2 cups uncooked white rice
  

Instructions 

• Add all ingredients into slow cooker EXCEPT the uncooked white rice.
  
• Stir everything together. Place lid on slow cooker and cook on high for 3-4 hours. The liquid should be boiling at this point.
  
• Very quickly stir uncooked rice into slow cooker. Quickly cover with lid and continue to cook on high for another 20-25 minutes, or until rice is cooked and has absorbed most of the liquid.
  
• Serve hot with freshly chopped parsley and some hot sauce, if desired. Enjoy!
  

Loaded Potato Soup



Creamy and delicious Loaded Baked Potato Soup is easy to make in your Dutch oven or slow cooker using simple ingredients.

Course Lunch, Main Course
Cuisine American, Southern



Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people

Ingredients

• 7-8 baking potatoes peeled, cut into ½-inch cubes
  
• 2 medium onions chopped
  
• 3 cloves garlic minced
  
• 4 tablespoons butter
  
• 1/2 cup all-purpose flour
  
• 6 cups chicken broth
  
• 2 cups half and half
  
• salt and ground pepper to taste
  
• 1 teaspoon ground mustard
  
• 1/2 teaspoon onion powder
  
• 1/4 teaspoon garlic powder
  
• 1 pound bacon cooked crispy, crumbled
  
• shredded cheese, variety of your choice
  
• full-fat sour cream
  
• green onion thinly sliced
  
  

Instructions

Dutch oven:

• Brown the bacon in a Dutch oven over medium to high heat. Remove from the pan using a slotted spoon. Set on a few paper towels to drain the fat.
  
• Drain all but 1 tablespoon or so of the bacon fat. Saute the onions and garlic in the fat, just until translucent. Stir occasionally with a wooden spoon. Add the butter and let melt. Add the flour and cook for 1-2 minutes, or until it's lightly browned. Stir with a wooden spoon so it does not stick to the pan.
  
• Add the chicken stock and potatoes. Bring to a boil, then reduce to a simmer. Simmer the potatoes for 20-30 minutes, or until tender. Mash with a potato masher. Season with salt and ground pepper to taste.
  
• Gently stir in the half and half, a little at a time. Season with onion powder, garlic powder, and ground mustard. Add more ground pepper if necessary. Stir with a spoon occasionally. Let simmer over medium to low heat for 10-15 minutes, or until the soup is thickened slightly.
  
• Serve with a dollop of sour cream, green onion, shredded cheese and crumbled bacon.
  

Slow cooker:

• Place the baking potatoes, chicken broth, onion, garlic, butter, salt, ground pepper, onion powder, garlic powder, ground mustard into the slow cooker. Cook on low for 5-6 hours, or until the potatoes are tender.
  
• Mash the potatoes. Sprinkle with the flour and half and half. Stir everything together with a spoon. Continue to cook another 1-2 hours, or until the soup has thickened slightly.
  
• Serve with a dollop of sour cream, green onion, shredded cheese and crumbled bacon.
  

Nutrition

Slow-Cooker Cuban Sandwiches

Ingredients

2 pounds boneless pork shoulder roast (Boston butt), trimmed of excess fat
  6 garlic cloves, finely chopped       1 teaspoon kosher salt    
  1 cup chicken stock    
  1 teaspoon orange zest plus 1 tsp. fresh orange juice    
  2 tablespoons fresh lime juice (from 2 limes)    
  6 6-in. sub rolls    
  ⅓ cup Dijon mustard    
  3 ounces thinly sliced deli ham    
  3 ounces thinly sliced Swiss cheese    
  1 whole dill pickle, thinly sliced crosswise    
 

Directions

•   Step 1  
  Rub the pork with the garlic and salt and place in a 5- to 6-quart slow cooker. Add the chicken stock, orange zest, and orange juice. Cover and cook on low until the pork is very tender, 7 to 8 hours. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker and keep warm.
  
• Step 2  
  Preheat broiler with the oven rack 6 inches from heat. Split the rolls length-wise. Spread the mustard on the bottom halves and top evenly with the pork, ham, and Swiss cheese. Broil just until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.
  

Nutrition Facts

Per Serving:
559 calories; sugars 8.4g; fat 19.3g; cholesterol 118.3mg; saturated fat 6.9g; iron 4.2mg; sodium 1520.6mg; protein 44.2g; calcium 252.7mg; carbohydrates 50.6g.


#Cuban #slowcooker #crockpot #sandwich

Slow-Cooker Cuban Sandwiches

Ingredients

2 pounds boneless pork shoulder roast (Boston butt), trimmed of excess fat
  6 garlic cloves, finely chopped       1 teaspoon kosher salt    
  1 cup chicken stock    
  1 teaspoon orange zest plus 1 tsp. fresh orange juice    
  2 tablespoons fresh lime juice (from 2 limes)    
  6 6-in. sub rolls    
  ⅓ cup Dijon mustard    
  3 ounces thinly sliced deli ham    
  3 ounces thinly sliced Swiss cheese    
  1 whole dill pickle, thinly sliced crosswise    
 

Directions

•   Step 1  
  Rub the pork with the garlic and salt and place in a 5- to 6-quart slow cooker. Add the chicken stock, orange zest, and orange juice. Cover and cook on low until the pork is very tender, 7 to 8 hours. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker and keep warm.
  
• Step 2  
  Preheat broiler with the oven rack 6 inches from heat. Split the rolls length-wise. Spread the mustard on the bottom halves and top evenly with the pork, ham, and Swiss cheese. Broil just until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.
  

 

Nutrition Facts

Per Serving:
559 calories; sugars 8.4g; fat 19.3g; cholesterol 118.3mg; saturated fat 6.9g; iron 4.2mg; sodium 1520.6mg; protein 44.2g; calcium 252.7mg; carbohydrates 50.6g.



#Cuban #SlowCooker #Crockpot