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Slow Cooker Recipes

Chicken and Sweet Potato Stew
Ingredients:
4 chicken breasts, skinless or skin removed
2 pounds sweet potatoes, peeled and cut into large cubes (approximately 5 medium sized)
1/2 pound white button mushrooms or baby bellas, thinly sliced (8 oz package)
6 large shallots, peeled and halved
4 cloves garlic, chopped
1 cup vegetable stock
1/2 tsp dried rosemary (equals 2 tsp chopped fresh rosemary)
1 tsp sea salt
1/2 tsp pepper
1 1/2 Tbsp white or red wine vinegar

Directions:
1. Combine chicken, sweet potatoes, mushrooms, shallots, garlic, stock, rosemary, salt and pepper in your slow cooker.
2. Cook on low for 5-7 hours or on high-heat setting 2 – 3 hours.
3. Just before serving, stir in vinegar.

White Bean and Spinach Soup
Ingredients:
32 oz vegetable broth
15 oz can crushed or diced tomato (or fresh)
2-15 oz cans (or fresh cooked) white beans/Great Northern beans, drained and rinsed
1/2 cup uncooked quinoa
1/2 cup chopped onion
1 tsp dried basil (equals 1 Tbsp fresh)
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
4 packed cups coarsely chopped fresh spinach/kale leaves (can use frozen)
Optional – Add shredded Parmesan cheese for toping (see easy homemade non-dairy version below)

Directions:
1. Combine broth, tomatoes, beans, quinoa, onion, basil, salt, pepper and garlic to your slow cooker.
2. Cook on low for 5-7 hours or on high-heat setting 2 – 3 hours.
3. Just before serving, stir in spinach or kale, add additional salt & pepper to taste and sprinkle with Parmesan cheese.

Non-Dairy Parmesan Cheese
1 cup raw cashews
1/4 cup Nutritional Yeast
1 tsp sea salt
Blend all in Food Processor and enjoy. Will keep for a month sealed in fridge.

Pasta with Eggplant Sauce

Ingredients:
1 medium eggplant
1/2 cup chopped onion
Two 14 1/2 oz cans diced Italian Style tomatoes
6 oz tomato paste
3/4 cup sliced baby bella mushrooms or white button mushrooms
1/4 cup vegetable stock
1/4 cup water
2 garlic cloves, chopped
1 1/2 tsp dried oregano (or 1 Tbsp and 1 & tsp finely chopped fresh oregano)
1/3 cup pitted kalamata olives, sliced
2 Tbsp chopped fresh parsley
Black pepper
Pasta of choice
Optional – Add shredded Parmesan cheese for toping (see easy homemade non-dairy version below)

Directions:
1. Peel eggplant; cut into 1-inch cubes.
2. Combine eggplant, onion, tomatoes with their juices, tomato paste, sliced mushrooms, stock, water, garlic and oregano to your slow cooker.
3. Cook on low-heat setting 7-8 hours or on high-heat setting 3 – 4 hours.
4. Just before serving, stir in olives and parsley. Season to taste with pepper. Pour sauce over pasta, sprinkle with Parmesan cheese and serve.

Non-Dairy Parmesan Cheese
1 cup raw cashews
1/4 cup Nutritional Yeast
1 tsp sea salt
Blend all in Food Processor and enjoy. Will keep for a month sealed in fridge.

2 Comments

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  1. 79years recent widower,need simple recipes. Saw you on tv making faux bakon. Will try it if I can find the coconut flakes. Any Help appreciated. Don

    • Hi Henry. You should find the coconut flakes in the baking section of the supermarket. Also, these slow cooker recipes are very easy to make. The slow cooker will do most of the work for you. 🙂

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