Slow Cooker Chicken and Beans by Martha Stewart

This would be great for a cold night!

Slow Cooker Chicken and Beans

Ingredients

• 1 cup dried pinto beans, rinsed
• 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 2 tablespoons all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• Coarse salt and ground pepper
• 1 medium red onion, chopped
• 1 red bell pepper (ribs and seeds removed), chopped
• 1/4 cup reduced-fat sour cream, for serving
• 1/4 cup chopped fresh cilantro, for serving

Directions

1. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
2. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
3. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Variations

Oven method: Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.

Honey BBQ Ribs in the Crockpot

These were so simple to make, and so delicious!

Honey BBQ Ribs in the Crockpot

Before Cooking

After Cooking (I forgot to take a picture of mine, but they looked very similar to this!)

What you need:

3.5 lbs. boneless pork ribs
1 c. bottled BBQ sauce
1-8 oz. jar Honey Mustard
2 tsp. zesty herb seasoning

What to do:
1.Blend all ingredients together in bowl to make sauce
2.Prepare ribs in slow cooker (salt and pepper them)
3. Add sauce to top of the ribs
4. Cook on low for 8-10 hours
5. Enjoy!!

Slow Cooker Chicken Taco Chili by Sprinkled with Flour

Another great winter recipe~

Slow Cooker Chicken Taco Chili

1 onion, diced (optional)
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
1 8-oz can corn
2 (14.5-oz) cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (can reduce this amount for less spiciness)
2 garlic cloves, minced
3-4 boneless skinless chicken breasts
1 package shredded cheddar cheese


~ Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot.
~ Place the chicken on top and cover.
~ Cook on low for 8-10 hours or on high for 6-8 hours.
~ Before serving, use a fork to shred the chicken, and stir to mix.
~ Serve over cooked rice and top with shredded cheddar cheese.

Tip: This is also great topped with fresh cilantro, sour cream, and jalapenos.  It keeps very well in the refrigerator and tastes even better the next day.  For additional flavor, squeeze a little fresh lime juice (to taste) into the meat and stir. Note: I buy chicken breasts that are naturally raised, so they tend to be on the small size. If your chicken breasts are large, you may only want to use 2-3 chicken breasts.

Slow Cooker Sweet and Tangy Meatballs by Six Sisters Stuff

These look so good! I love slow cooker recipes, this would be perfect for a cold day!

Slow Cooker Sweet and Tangy Meatballs

What you need:

1 12 oz jar chili sauce

1 jar grape jelly
1 pkg. frozen meatballs (or 2-3 packages of Little Smokies)


Combine jelly and chili sauce in a crock pot an stir until smooth.  Heat the mixture if needed to combine.  Add meatballs or cocktail sausages and set temperature to low.  Cook for 2-5 hours on low.  Serve over rice or with toothpicks!