What is in your crock pot/slow cooker?

Mine will have lamb shanks in on Thursday

I just made 3 pounds of vidalia onions, 1/4 cup or so melted country crock and salt. Low overnight. Easiest carmelized onions ever!

I just poured out lamb & beef broth that simmered in it for 48 hrs. Smelled amazing. Love making bone broth in it and love drinking it! Good thing I have two crocks cuz I think I'm gonna have to have stock going close to all the time soon!

Mexican beef for spinach wraps. A little sweet, a lot spicy. A pulled beef version like BBQ, but the flavors taste yummy!

Pork tenderloin seasoned with pixie dust started at 11 am.

Then added Famous Daves sweet and Zesty BBQ sauce and about a 1/2 lb of sweet red, yellow and orange peppers at 4 pm.

Now waiting for the sauce to thicken and the eating to begin! ; )

Husband cooked a beef curry in ours.

I sent you a message but for those here!

It's a Dennymikes seasoning I got at the whole foods store!

Tasty on just about anything! I am into Faeries lol so I tried it and it is really great seasoning!

Chicken curry - looking forward to dinner!!!!!

I like making Chicken Salsa.

It's just chicken breasts and a jar of salsa...cooked for 4-6 hours or until the chicken tears easily. I serve over Jasmine rice.

Slow-Cooker Stout & Chicken Stew (Eating Well Recipe)

We have used many different Beers and not just Guinness. As long as it is a stout and dark will work very well



Makes: 8 servings, about 1 1/3 cups each

Active Time: 45 minutes

Total Time: Slow-cooker time: 4-8 hours


Nutrition Profile

Low calorie | Low saturated fat | Low cholesterol | High potassium | Heart healthy | Healthy weight | Diabetes appropriate |


Ingredients
6 tablespoons plus 1/2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
2 1/2 pounds boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 2/3 cups Guinness beer or other stout (14-ounce can)
1 pound whole baby carrots or large carrots cut into 1-inch pieces
1 8-ounce package cremini or button mushrooms, halved if large
2 cups chopped onion
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed


Preparation
1.Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
2.Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
3.Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
4.Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
5.Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

Tips & Notes
Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker

Nutrition

Per serving: 366 calories; 13 g fat (3 g sat, 6 g mono); 88 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 566 mg sodium; 650 mg potassium.

Nutrition Bonus: Vitamin A (200% daily value), Folate & Zinc (23% dv), Vitamin C (22% dv), Potassium (19% dv), Iron (17% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat