SLOW COOKER STIRRING RECIPES

Name: Simple Slow-Cooker Stuffing
Prep time: 15 min
Total time: 3 h 15 min
Yield: 10
Ingredients: 1/4 cup butter; 1 cup chopped celery; 1/2 cup chopped onion; 1 package (12 oz) seasoned bread stuffing cubes (about 8 cups); 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)

SIMPLE SLOW-COOKER STUFFING RECIPE - PILLSBURY.COM

Simple Slow-Cooker Stuffing Recipe - Pillsbury.com image

Slow cooker dressing is a Thanksgiving staple you can't go without. Create our Simple Slow-Cooker Stuffing with five ingredients, then set it and forget it. It's as easy as can be! Prep this dish in 15 minutes and serve up a classic side that will have your family coming back for seconds... and maybe thirds.

Provided by Pillsbury Kitchens

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 5

Ingredients

1/4 cup butter
1 cup chopped celery
1/2 cup chopped onion
1 package (12 oz) seasoned bread stuffing cubes (about 8 cups)
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)

Steps:

Lightly spray bottom and side of 3 1/2- to 4-quart slow cooker with cooking spray.
In 10-inch nonstick skillet, melt butter over medium-high heat. Add celery and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender.
Place bread cubes, celery mixture and broth in slow cooker; toss to combine. Cover; cook on Low heat setting 3 to 3 1/2 hours. Stir before serving.

Nutrition Facts : Calories 200 , CarbohydrateContent 31 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 740 mg, SugarContent 3 g, TransFatContent 0 g

SLOW COOKER CHICKEN STEW RECIPE - FOOD.COM

Slow Cooker Chicken Stew Recipe - Food.com image

This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)

Total Time 5 hours

Prep Time 30 minutes

Cook Time 4 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 lb boneless skinless chicken thighs, cut into bite-size pieces
2 cups mushrooms, halved (I like crimini)
2 cups water
1 cup frozen small whole onions (or 3/4 cup chopped onion)
1 cup celery, sliced, 1/2 inch slices
1 1/2 cups carrots, thinly sliced
1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
1/2 teaspoon salt, to taste
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper, freshly ground, to taste
14 1/4 ounces chicken broth
6 ounces tomato paste
1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
3 tablespoons cornstarch
2 cups frozen green peas or 2 cups frozen edamame soybeans
1 cup cubed extra firm tofu (optional)

Steps:

Combine first 14 ingredients in an electric slow cooker.
Cover with lid and cook on high setting for 4 hours or until carrot is tender.
Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
Re-cover and cook on high-heat setting an 30 additional minutes.
Serve with hot cooked rice.
Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

Nutrition Facts : Calories 249, FatContent 4.6, SaturatedFatContent 1.1, CholesterolContent 83.5, SodiumContent 701.1, CarbohydrateContent 22.1, FiberContent 5.7, SugarContent 8.9, ProteinContent 29.9

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