Slow Cooker Meals, #3

FOR ALL RECIPES: Combine all ingredients in a freezer bag, freeze, remove from freezer and put into refrigerator to thaw the night before you want to make each one. Then, when you're ready to start cooking, simply dump the bag into your slow cooker and cook for the amount of time indicated. If there are instructions for preparation, follow those before adding to bag and freezing.


Savory Pepper Steak

• 1½ lbs round steak, cut into ½ in strips
• ¼ cup flour
• ½ tsp salt
• ½ tsp pepper
• 1 small onion, diced
• 4-5 garlic cloves
• 1 green pepper, diced
• 1 red pepper, diced
• 1 (16 oz) can Italian style tomatoes
• 1 tbsp beef bouillon
• 2 tbsp Worcestershire sauce
• 1 tbsp steak seasoning
• 1 tbsp steak sauce

1. Toss steak in salt, pepper, and flour and add to the freezer bag.
2. In a medium bowl, mix together the rest of the ingredients. Add to bag.
3. Cook on LOW for 8 hours or on HIGH for 6 hours.

Teriyaki Pork Chops

• 4 pork chops, about 1 in thick
• 2 garlic cloves, minced
• 2 tbsp brown sugar
• ¼ cup soy sauce
• ⅓ cup chicken broth
• salt & pepper to taste

1. Sprinkle salt and pepper on pork chops. Add to bag.
2. In a small bowl, mix garlic, brown sugar, soy sauce, and chicken broth together. Add to bag.
3. Cook on LOW for 6-7 hours or on HIGH for 4-5 hours.

BBQ Cranberry Chicken

• 2 lbs boneless chicken breast
• ¼ cup dried minced onion
• 1 (16 oz) can whole cranberry sauce
• 1 cup BBQ sauce (I use Sweet Baby Rays)

1. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.

Honey Bourbon Chicken

• 1 lb boneless, skinless chicken thighs
• salt & pepper
• ½ cup diced onion
• 1 cup honey
• ½ cup soy sauce
• ¼ cup ketchup
• 1 tbsp canola oil
• 2 garlic cloves, minced
• ¼ tsp red pepper flakes
• 1-2 tbsp cornstarch
• sesame seeds (optional)
• ¼ cup Bourbon (optional - I usually make it without)

1. Salt and pepper chicken. Add to bag.
2. In a medium bowl, mix together honey, soy sauce, ketchup, oil, garlic, red pepper flakes, onion, bourbon (if you're using it). Add to bag.
3. Cook on LOW for 3-4 hours.
4. Remove chicken and cut into strips.
5. Combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into slow cooker and mix. If the sauce doesn't thicken, add another Tbsp of each.
6. Replace chicken and stir.
7. The original recipe didn't call for more cook time but I cooked it for another half hour or so and then I served it over rice, sprinkled with sesame seeds.

Taco Soup

• 1 lb browned beef (or turkey or whatever you like in your tacos)
• 1 packet taco seasoning
• 1 can corn, drained
• 1 can refried beans 
• 1 can chili beans
• 1 can stewed tomatos
• 1 can diced tomatoes (I get the one with that's "chili ready")
• 1 onion, chopped (I just used the minced onion in a jar, in the spices section at the store)
• 1 pkg dry ranch dressing
• 1 tbsp chili powder

1. Combine all but the taco seasoning, ranch dressing, and chili powder in the freezer bag.
2. When you pour the content of the freezer bag into the slow cooker, add the taco seasoning, ranch dressing, and chili powder, as well. Stir it all together.
3. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
4. Serve with grated cheese, sour cream, and tortilla chips.