Mississippi Roast In The Slow Cooker

This recipe for Mississippi Roast is mouth watering delicious.  It takes no time at all to make.  You need about a 4 pound roast, a packet of Ranch Dressing mix, a packet of Aus Jus mix, some butter, Pepperoni peppers, and juice.  Place in a slow cooker; set time on low for 8 hours.  Your house will smell heavenly as your roast is cooking.
When your roast is done, shred the beef.  You can serve it over mashed potatoes or buttered noodles.  Whichever way you serve it, it will be delicious.

Mississippi Roast

Ingredients:
1 (3-4) pound chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter cut into slices
8-10 pepperoncini peppers
1/3 cup pepperoncini  juice

Directions:
1. Place the roast in the slow cooker.  Sprinkle both the ranch dressing mix and the au jus gravy mix on top of the roast.
2. Place the slices of butter on the roast.  Add the pepperoncini peppers and the juice to the slow cooker.
3. Cover and set on low.  Cook for 8 hours.  Serve.

Serves 6-8

Slow Cooker Korean Beef

Another great recipe for your slow cooker that is easy and delicious.  Flank steak is cut into strips and coated with cornstarch.   The steak is cooked in a sauce for 5 hours composed of sesame oil, garlic, soy sauce,  beef befog, brown sugar, onion and red pepper flakes.  Once the beef is cooked through and tender, I served it over rice.  You can garnish with green onion and sesame seeds, if you wish.



Slow Cooker Korean Beef
The Recipe Critic

Ingredients:
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Sesame Oil
½ teaspoons mince Garlic, Cloves
½ cups Soy Sauce
½ cup beef broth
¾ cups Brown Sugar
¼ cup onion, chopped
¼ teaspoon red pepper flakes
sesame seeds and green onions, for garnish
Instructions:
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Serves 4

Slow Cooker Barbecue Beef Sandwiches

Barbecue Beef Sandwiches are a great meal and an easy one to prepare. You just need to put the ingredients in a slow cooker, cover, cook, and go on with your day.  When you are ready for dinner just shred the meat, return to the sauce, stir in the beef to get it coated with the delicious sauce and pile high on rolls.  Serve with red onion slices and/or dill pickle slices.  I usually have sides of beans, corn, and Cole Slaw.

Slow Cooker Barbecue Beef Sandwiches
From My Recipes

Ingredients

5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
2 (1-pound) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2 1/2-ounce) submarine rolls, halved or Hamburger Buns -  butter toasted
Red onion slices (optional)
Dill pickle slices (optional)

Directions:

1. Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks.
2.Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours.
3. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce.
4.Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.

Serves 10

Slow Cooker Beef Bourguignon

Beef Bourguignon is a delicious French Stew.  Succulent and tender bites of beef that have been cooked in a red wine sauce for 8 hours.  The aroma as it cooks is intoxicating.

I first got introduced to Beef Bourguignon by Julia Child.  I fell in love with the first bite.  This recipe is cooked in a slow cooker and the results are just as delicious as if it were cooked in a Dutch Oven.

Slow Cooker Beef  Bourguignon
From epicurious
INGREDIENTS

6 strips bacon cut in 1/2" pieces
3 lbs beef rump or chuck cut in 1 1/2" cubes
1 large carrot peeled and cubed
1 medium onion cubed
3 T flour
10 oz can condensed beef broth
1 T tomato paste
2 cloves garlic minced
1 t whole thyme
1 whole bay leaf
1/2 lb white pearl onions peeled
1 lb mushrooms, sliced
2 T butter
1 1/2 t salt
1/8 t black pepper
1/2 cup red wine, preferably Burgundy or Cote du Rhone

PREPARATION

Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

Serves 8

Slow Cooker Barbacoa

Flavorful strips of beef that have been slow cooked in a mixture of lime juice, chipotle peppers, garlic, and spices. Tender, spicy, and slightly tangy bites of beef that are perfect for making those Cinco de Mayo tacos or serve it with rice.  A  delicious meal for family and friends.

Slow Cooker Barbacoa
From Taste of Home

INGREDIENTS
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves

DIRECTIONS
Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker.

 Yield: 8 servings.

Slow Cooker Chicken Burrito Bowls

There are days when I just want something easy to prepare for dinner. No fuss just throw it in the pan and let it cook.  These  Chicken Burrito Bowls are perfect for an easy and delicious meal.  I found this recipe on the kitchn website.  All of the ingredients are ones you probably already have.  I substituted white rice for brown rice.  The family isn't fond of brown rice.

I will say this recipe is a keeper.  The family loved it.  It was a great tasting dish that had a nice flavor.

Slow Cooker Chicken Burrito Bowls
the kitchn 

Ingredients:
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions:
Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings.

Slow Cooker Corned Beef and Cabbage

With St. Patrick's Day around the corner a nice plate of Corned Beef and Cabbage is in order.  I believe this is one of my favorites for St Patrick's Day.  The flavor of the beefy goodness permeates the carrots, potatoes, onions (not called for in the recipe, I just added a few boiling onions), and the cabbage.  Delicious. I have made Corned Beef and Cabbage before in a slow cooker but it wasn't as good as this recipe.  The secret I found out was how the ingredients were layered in the slow cooker.  Believe me it does make a difference.  The meat is centered on the  bottom surrounded by the potatoes and carrots and onions.  The cabbage goes on top.

A delicious meal to celebrate St Patrick's Day.

Slow Cooker Corned Beef And Cabbage
From Cook's Country Magazine

Ingredients:
1 (3 1/2-4 pound) corned beef brisket roast, about 2 inches thick, rinsed, fat trimmed to 1/4 inch
1 tablespoon pickling spice
1 1/2 pounds red potatoes, unpeeled
1 pound carrots, peeled and halved crosswise
1 small head green cabbage (1 1/4 pounds)
6 cups water
4 tablespoons unsalted butter cut into 1/2-inch pieces

Directions:
1. Set beef in slow cooker and sprinkle with pickling spice.  Tuck potatoes and carrots between beef and sides of slow cooker.  Cut cabbage into six 2-inch wedges through core, leaving core intact so wedges stay together while cooking.   Arrange cabbage on top of beef.  Add water.  Cover and cook until beef is tender, 6 to 7 hours on high or 8 to 9 hours on low.
2. Turn off slow cooker.  Gently push cabbage aside, remove beef from slow cooker, and transfer to carving board.  Tent with aluminum foil and let rest for 15 minutes.  Cover slow cooker to keep vegetables warm while beef rests.
3. Slice beef thin against grain; transfer to serving platter.  Using slotted spoon, transfer vegetables to platter with beef.  Dot vegetables with butter.  Serve.

Serves 6 to 8

Corn and Potato Chowder

I love soups, chowders, and stews during the winter months.  They are great comfort foods and they are very satisfying.  I found this delicious recipe in Woman's Day magazine.  Just looking at the ingredients made my mouth water.  It contains your basic ingredients for corn chowder but adds some fennel and chorizo.  The chorizo adds a nice spiced kick to this chowder.
Another plus for this recipe - it is cooked in a slow cooker.  Perfect for those busy days.  I made this as I was taking down the Christmas decorations.


I served this chowder with some biscuits to make a nice and easy dinner.  It was enjoyed by everyone.


Corn and Potato Chowder
Woman's Day

Ingredients:
12 ounces red potatoes, cut into 1/4-inch pieces
1 medium onion chopped
1 bulb fennel, cut into 1/4 inch pieces plus fronds for topping
1 1/2 cups frozen corn
2 cloves garlic, finely chopped
3 ounces cured chorizo, cut into 1/4-inch pieces
2 tablespoons flour
kosher salt and pepper
4 cup chicken broth
6 sprigs fresh thyme
1/3 cup half-and-half


Directions:
1. In a 5 to 6 quart slow cooker, toss potatoes, onions, fennel, corn, garlic; half the chorizo with flour, 1/2 teaspoon each salt and pepper.
2. Stir in chicken broth and thyme and cook, covered, until potatoes are tender, 3 1/2 -4 1/2 hours on high or 5 to 6 hours on low.
3. Ten minutes before serving, cook remaining chorizo in a skillet over medium-high, tossing occasionally until browned and crisp, 3 minutes.
4. Discard thyme sprigs from chowder, then stir in half-and-half.  Sprinkle crispy chorizo and fennel fronds on top, if desired.

Serves 4

Slow Cooker Beef Stew

A wonderful dinner for those chilly nights when you need something to warm you up.  Tender chunks of beef cooked  in a tasty sauce which has some red wine.  Add carrots, potatoes, mushrooms, and some tomatoes and you have the ingredients for a hearty stew.  Cook for 6 hours and serve.

Slow Cooker Beef Stew
From Family Circle Magazine

Ingredients:

1/4 cup all-purpose flour
1 1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup canola oil
2 1/4 pounds boneless beef short ribs cut into 1 1/2-inches pieces
1 package (10-ounce) white or brown mushrooms, trimmed and cut into wedges
1 cup red wine
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
1 can (14.5-ounce) diced tomatoes with garlic and onions
5 medium carrots, peeled and sliced into 1/2-inch rounds

Directions:
1.  In a large bowl, toss beef with flour, 1/2 teaspoon salt and the pepper.  Heat 2 tablespoons oil in a large stainless skillet over medium-high.  Add half the beef and brown, 4 minutes.  Remove to a 5 quart slow cooker.  Repeat with remaining oil and beef and transfer second batch to slow cooker.  Reduce heat under skillet to medium and add mushrooms and wine.  Cook 1 minute, scraping up brown bits.
2. Stir skillet contents plus potatoes, tomatoes, carrots, and 3/4 teaspoon salt and 1 cup water into slow cooker.  Cover and cook on HIGH for 6 hours or LOW for 8 1/2 hours.  Serve.

Serves 6

Slow Cooker Mongolian Beef

Mongolian Beef is one of my favorites to order when I go out. I love the tenderness of the beef and the flavor of the sauce.   I found a tasty slow cooker recipe that recreates this dish beautifully and with little effort.

You start by slicing some flank steak into thin slices and coat it with cornstarch.  In a slow cooker you place some soy sauce, water, brown sugar, carrots, and garlic.  Add the meat, stir, cover and cook for 5 hours on low.  Before serving, stir the beef and serve over rice.  Top with some green onion slices if desired.

You and your family are in for delicious dinner that was so easy to prepare.   Enjoy.

Slow Cooker Mongolian Beef
From The Recipe Critic
INGREDIENTS
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

INSTRUCTIONS

1. Cut flank steak into thin strips. In a zip lock bag add flank steak pieces and cornstarch. Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Serves 4-6

Slow Cooker Ropa Vieja

I found this fantastic recipe in the latest edition of Cook's Country June/July 2017.   Ropa Vieja  is  Cuba's national dish.   The legend for this dish is a man too poor to afford meat for his family stirred some old clothes  ("ropa vieja" in Spanish) into a pot of broth. He prayed over the pot and later ladled out a rich stew of beef and vegetables.

This tasty dish comes together very nicely in a slow cooker.  Start by cooking some red  bell peppers and onions in a skillet until soft.  Then you push the veggies aside and add a mixture of tomato paste, garlic, cumin, oregano, and salt.  You then add some white wine to the mixture.  Once the wine has evaporated pour the sauce into the slow cooker.  Add some soy sauce and bay leaves.  Next nestle the flank steak into the veggies.  Cook on low for about 6-7 hours.  When the meat is done, shred the meat, return to the slow cooker and add some sliced olives and vinegar.  Stir  - season with salt and pepper if needed and serve over rice.

Your family will have a very tasty and satisfying meal that was easy to prepare.


Slow-Cooker Ropa Vieja
From Cook's Country Magazine

Ingredients:
3 tablespoons vegetable oil
2 onions, halved and sliced thin
2 red bell peppers, stemmed, seeded, and sliced into 1/2-inch-wide strips
1/4 cup tomato paste
4 garlic cloves,minced
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Salt and pepper
1/2 cup dry white wine
2 tablespoons soy sauce
2 bay leaves
1 (2-pound) flank steak, trimmed and cut crosswise against grain into 4 equal pieces
3/4 cup pitted green olives, sliced
1 tablespoon distilled white vinegar
Cooked rice

Directions:
1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.  Add onions and bell peppers and cook, covered, until softened and spotty brown, 8 to 10 minutes, stirring occasionally.
2. Push vegetables to sides of skillet.  Add tomato paste, garlic, cumin, oregano, and 1/2 teaspoon salt to enter and cook until fragrant, about 1 minute.  Stir vegetables into tomato paste mixture.  Add wine and cook until nearly evaporated, about 2 minutes.  Transfer vegetable mixture, soy sauce, and bay leaves to slow cooker.  Season steak with salt and pepper and nestle into vegetable mixture.  Cover and cook until meat is very tender, 6 to 7 hours on low or 5 to 6 hours on high.

3. Transfer steak to cutting board.  Discard bay leaves.  Using 2 forks, shred steak into bite-size pieces, then return it to slow cooker.  Stir in olives and vinegar.  Season with salt and pepper.  Serve over cooked rice.

Serves 4 to 6

Slow Cooker Carne Asada

Carne Asada is my favorite meat for making burritos and tacos. It is very flavorful and tender.  When making Carne Asada, I usually use flank steak and marinade it.  You can also use skirt steak.  This is the first time I have made it in a slow cooker and it was delicious.  The meat was tender, moist, and had a wonderful flavor.  I usually serve the Carne Asada with tortillas, sliced radishes, cilantro, avocados, and lime wedges.

Slow Cooker Carne Asada
From Slow Cooker Gourmet Adapted Slightly by From My Southwest Kitchen

Ingredients:
1 (2.5-3) pound flank steak
1/4 cup olive oil
1/4 cup orange juice
2 cloves minced garlic
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon chopped cilantro
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
Flour or corn tortillas
Garnishes: Cilantro,  lime wedges, sliced radishes, avocado chunks

Directions:
1. Place flank steak in the bottom of the slow cooker.
2. Add the olive oil, orange juice, garlic, lime juice, honey, cilantro, salt, chili powder, and cumin in a small mixing bowl and whisk together.

3. Pour the marinade over the flank steak.  Cover and set the slow cooker to low.  Cook for 8 hours.

4. Remove the meat from the slow cooker and shred with 2 forks.  Place the meat back in the slow cooker and coat with the juices.
5. Serve on tortillas and garnish with lime wedges, sliced radishes, and avocado chunks.

Serves 6

Happy Lasagna Day: Spinach Alfredo Lasagna

Spinach Alfredo Lasagna

HAPPY NATIONAL LASAGNA DAY EVERYONE.  I am sharing today one of my favorite Lasagna recipes to make.   I was delighted when I found this recipe for Spinach Alfredo Lasagna that was cooked in a slow cooker. In reading over the ingredients, the recipe sounded wonderful.  A hearty meat sauce, three different types of cheese, Alfredo sauce, spinach and pasta - all delicious.  This recipe was easy to prepare.  Everything is layered in your slow cooker.  You use no-cook lasagna noodles and your favorite jar of spaghetti sauce and Alfredo sauce.  What could be simpler.  Cook on low 4-5 hours and dinner is ready.  What a delicious dinner it is.  The family really enjoyed this dish.  The taste was delicious and everyone went back for seconds.  This is my new go to lasagna recipe.



Spinach Alfredo Lasagna
From Taste Of Home Simple and Delicious

Special Equipment:  Slow cooker

Ingredients:

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 jar (24 oz) spaghetti sauce
1 carton (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1 package (8 oz) no-cook lasagna noodles
8 cups (32 oz) shredded part-skim mozzarella cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 jar (15 oz) Alfredo sauce

Directions:

1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef in no longer pink, breaking up beef into crumbles; drain.  Stir in spaghetti sauce.
2. In a small bowl, mix ricotta and Parmesan cheese, parsley and pepper.  Spread 1 cup meat mixture into an ungreased 5-or-6-quart slow cooker.  Arrange four noodles on top, breaking to fit; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture.

Cheese Mixture

Layer of Meat Sauce

Noodles

Cheese Mixture

Mozzarella Cheese

Meat Sauce

3. Top with four noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese.  Continue layering with four noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture.  Add any remaining noodles; top with remaining meat mixture and mozzarella cheese.

Spinach

Alfredo Sauce

Cheese

4. Cook covered, on low 4-5 hours or until noodles are tender.

Delicious 

Makes 8 servings

Slow-Cooked Enchilada Dinner

I love enchiladas. They are such a satisfying and delicious meal with little fuss needed to prepare them.    I usually make the rolled type for the family but I was intrigued by this stacked recipe.    You stack the ingredients in a round slow cooker.  The first layer consists of flour tortillas.  The second layer is a beef, onion, tomatoes, bean combinations that has been spiced up with chili powder, cumin, salt and pepper.  Finally, you sprinkle some cheese over the beef mixture.  Repeat the layers twice more.

Layered Enchiladas

To make your casserole easier to remove when it is done, you line your slow cooker with foil strips.  The enchiladas are cooked on low for about 2 1/2 hours.  When done lift them out gently using the foil strips as handles.

Enchiladas Removed Using Foil Strips

This recipe was delicious.  Everything blended together nicely and was not overly spicy.  A great dish that is saved for future dinners:)

Delicious Layers of Goodness

Slow-Cooked Enchilada Dinner
From Taste of Home Adapted by From My Southwest Kitchen


Ingredients
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 cups Mexican shredded cheese
6 flour tortillas (6 inches)
diced fresh tomatoes for garnish
Directions
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes,  chili powder, salt, cumin and pepper. In a small bowl, place the cheese and set aside.

Beef, Onion,Beef, Tomatoes, and Spices

2. Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.

Foil Strips

3. Cover and cook on low for 2 to 2-1/2 hours or until heated through. Using foil strips as handles, remove enchilada dinner to a platter.

Yield: 6 servings

Slow Cooker Stuffed Shells

Stuffed Shells.  So delicious and so easy to make.  Serve with some crusty bread, a salad and you have a delicious easy meal for your family.   I make my Stuffed Shells in my crock pot.

I start by spraying the crock very lightly with some cooking spray.  I then poured some sauce into the pot - enough to cover the bottom of the  pot.

Sauce Covering Bottom of Crock Pot

I cooked the pasta shells according to the package directions.   I then drained the shells, ran them under some cold water and placed them on a piece of foil that has been lightly sprayed with cooking spray.  This kept the shells from sticking together.

Shells Cooling On Lightly Sprayed Foil

Next, pasta shells which are stuffed with a creamy ricotta filling are placed face down upon the sauce.

Creamy Ricotta Filling

Stuffed Shells Layered on Sauce Face Sown

The shells are then covered with some  sauce followed by sprinklings of mozzarella and Parmesan cheeses.

Shells Topped With Sauce

Topped With Cheeses

The remaining  shells are layered on the cheese followed by the remaining sauce and cheeses.

Second Layer

Topped With Sauce

Cook on low for 4 hours.  Spoon the shells onto serving plates and top with some minced parsley.

Final Layer

This recipe makes 8 servings and is very easy to make.



Slow Cooker Stuffed Shells

Special Equipment: Large Oval Crock pot

Ingredients:
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1 1/2 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
Salt
Pepper
40 ounces marinara sauce
8 ounces mozzarella cheese, grated and divided
Minced parsley for garnish

Directions:
1. Cook pasta shells according to package directions. Drain and rinse in cold water.  Place shells on a piece of foil that has been lightly sprayed with cooking oil.
2. In a mixing bowl, combine the ricotta cheese, 1/2 cup of  Parmesan cheese, parsley, basil, egg, some salt and pepper.  Stir until combined.
3. Spray your crock pot lightly with some cooking spray.  Pour enough sauce to cover the bottom of the crock pot.
4. Fill each shell with the cheese mixture and place face-down on the sauce until the bottom of the crock pot is covered.
5. Cover the shells with sauce, 1/2 of the mozzarella cheese, and 1/2 cup of the Parmesan.
6. Place the remaining shells face down  on the cheese layer. Top with remaining sauce and cheeses.
7. Cover and cook on low for 4 hours.  Serve and top with some minced parsley.

Makes 8 servings