Crockpot meals Archives - Cozy Country Living

Slow Cooker Old Fashioned Pot Roast

Shannon — Wed, 04 Dec 2013 01:00:09 +0000

The cold weather has arrived and that means it’s time to get cozy in the kitchen! Nothing is more comforting than a warm, slow cooked meal after coming in from the cold. Whether you work outside in the elements or bundle up to get in and out of your car to and from work; the inviting, delicious smell of this Old Fashioned Pot Roast will welcome you home and comfort you even on the most frigid evenings. This satisfying Slow Cooker meal takes only minutes to prepare and will have your family coming back for more.

#SlowCooker Old Fashioned Pot Roast for a comforting family meal! #crockpot #dinner
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Fresh chuck roast is cooked slow all day with baby Yukon Gold potatoes, carrots, celery, onion and garlic in a herb infused beef broth to give you a flavorful, melt in your mouth beef roast. The left over juices from the roast can simply be whisked into a savory gravy and then ladled on top of the tender beef and vegetables. This meal makes a wonderful Sunday dinner, but can easily be prepared any day of the week. This old fashioned, home cooked meal is excellent served with fresh crusty bread, a garden salad and a glass of red wine for a truly comforting and relaxing evening at home by the fire. Your family never has to know you didn’t spend all day cooking it!

Slow Cooker Old Fashioned Pot Roast

Ingredients

2 1/2 to 3 lbs. fresh beef chuck roast, cut into serving sized pieces ( not bite sized )
1 large onion, sliced
4 large carrots, peeled and roughly chopped into large pieces
2 ribs of celery, chopped into large pieces
3 lbs. baby Yukon Gold potatoes, scrubbed clean and halved
1 large clove of garlic, minced
2 bay leaves
1 Tbsp. Worcestershire sauce
1 tsp. dried rosemary
1 sprig of fresh thyme or 1/2 tsp. dried thyme
1 Tbsp. dried parsley
2 tsp. salt
1/2 tsp. black pepper
1 cup beef broth or beef stock

Instructions

Place all ingredients into a large 7 qt. slow cooker.
Stir everything together well and cover.
Cook on low for 9-10 hours or on high for 6 to 7 hours.
You may serve with prepared gravy or just the juices from the roast.
To make the gravy, remove 2 cups of juices from the slow cooker and pour them into a small sauce pan.
Bring to a low boil and add 2 Tbsp. of flour and whisk until smooth.
Continue stirring occasionally for a few minutes until the gravy starts to boil and is thickened.
Remove from heat and season with salt and pepper to your taste.
Ladle the hot gravy over the beef and roasted vegetables.
Serves 6.

https://www.cozycountryliving.com/slow-cooker-old-fashioned-pot-roast/

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Slow Cooker Cheesy Chicken & Rice Soup

Shannon — Mon, 14 Oct 2013 01:19:55 +0000

This weekend I had a chance to catch up on my clothes shopping for my children. They had outgrown a lot of their warmer clothing and each one of them needed a few things for the upcoming winter. I made myself a hot cup of coffee, covered up with a warm blanket and went to the store online. There’s nothing like browsing around and shopping in the comfort of your own home:) It was a cool and rainy fall day, so I decided to make dinner in the Slow Cooker. After my shopping was finished, I got to spend the rest of the day snuggling with my little ones and watching Winnie the Pooh. It doesn’t get much better than that!

This simple Cheesy Chicken & Rice Soup is creamy and delicious. The chicken breast, brown & wild rice, vegetables and White Cheddar cheese are blended together to make a comforting soup that will warm you up on a cold day. This filling soup is perfect for lunch or dinner served with a fresh loaf of crusty bread. If there are stormy skies in your local forecast this week, put on some comfortable clothes, get cozy and enjoy a warm meal right from your Slow Cooker at the end of the day.

Slow Cooker Cheesy Chicken & Rice Soup

Ingredients

4 large boneless, skinless chicken breasts, chopped into bite sized pieces
3 large carrots, sliced thin
2 stalks of celery, chopped
1 large onion, finely chopped
1/2 red pepper, finely chopped
2 cloves of garlic, minced
1 1/2 cups Bob's Red Mill Brown & Wild Rice, uncooked but rinsed
10 cups water (you may also use chicken or vegetable stock)
3 Tbsp. butter
1 1/2 - 2 tsp. sea salt (start with 1 tsp. and increase to your taste)
1/2 tsp. black pepper
1/4 cup chopped fresh parsley
3 sprigs of fresh thyme
2 bay leaves
1 (15 oz.) can of corn, drained
1/2 - 1 cup frozen peas
1/2 - 3/4 cup all purpose flour (depending on how thick you like your soup)
1 cup sour cream
1/2 cup half & half
8 oz. Sharp White Cheddar Cheese, freshly grated

Instructions

In a large 6 or 7 qt. slow cooker, combine the chicken, celery, carrots, onion, garlic, rice, water, butter, salt, pepper, bay leaves, parsley and thyme.
Cook on high 5-6 hours or low 9-10 hours.
Remove the bay leaves and the sprigs of thyme.
In a medium sized mixing bowl, combine the flour, sour cream and half & half and whisk together until mixed well.
Slowly add this mixture to the slow cooker a little at a time until incorporated well.
Add the cheese, the corn and the frozen peas and recover and let cook about 15 to 20 minutes longer.
Serve hot with a salad and/or fresh bread.
Serves 6-8.

https://www.cozycountryliving.com/slow-cooker-cheesy-chicken-rice-soup/

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Slow Cooker Chili Macaroni

Shannon — Thu, 14 Mar 2013 18:46:35 +0000

We are heading into the beginning of spring, but it’s still a little cold in my neck of the woods so I am attempting to take the chill off with this great slow cooker meal. If you like chili, I think you will love this simple pasta variation. You can tweak the recipe a bit to add your favorite type of beans or special spices that you may normally use in your chili. This meal serves 8, or you can save some for leftovers. For our family, this meal would not be complete without freshly grated sharp cheddar cheese and a loaf of bread:)

Slow Cooker Chili Macaroni

Ingredients

1 lb. lean ground beef, cooked and drained of excess fat
1 (28 oz.) can pinto beans
1 large onion, finely chopped
1 large green pepper, finely chopped
1 (28 oz.) can crushed tomatoes
2 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 (16 oz.) box elbow macaroni, cooked and drained

Instructions

In a 6 qt. slow cooker add all of the ingredients except for the pasta.
Stir well.
Cover the slow cooker and cook on low for 6 hours.
Stir in the cooked macaroni.
Serve with sharp cheddar cheese and fresh bread.

https://www.cozycountryliving.com/slow-cooker-chili-macaroni/

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