Slow Cooker Beef Stroganoff

Beef stroganoff is one of the best smelling meals to come home to at the end of a long day. Not to mention one of the easiest to prepare in a slow cooker. And with the cooler weather, it’s one of my families favorites. So I thought I would share my recipe with all of you.

Slow Cooker Beef Stroganoff

1.5-2 lbs beef stew meat

2 cans cream of mushroom soup

2 Tbsp. worcestershire sauce

1/2 package dry onion soup mix

1 tsp. minced garlic

1/4 cup sour cream

Potatoes or pasta

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Set your slow cooker to low and spray it with non stick cooking spray. Add your beef.

In a separate bowl mix the remaining ingredients together but RESERVE the sour cream.

Pour this mixture over the beef, cover and cook for 6-8 hrs.

After 6-8 hours the beef should shred apart very easily and this is when you would add the sour cream to make a nice creamy gravy.

Serve this over mashed potatoes or pasta with a side salad to make a comforting meal after a long day.

Enjoy!

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Slow Cooker Sweet And Sour Beef With Veggies

I have tried many, many different recipes for sweet and sour beef. After much trial and error, I combined many different recipes to finally settle on our favorite. It’s easy, ingredients are simple, and as a bonus, it is prepared in a slow cooker.

Now of course you can change up the vegetables to your families liking and you could even change up the beef for chicken or pork I would imagine. So give it a try and see what you think.

Slow Cooker Sweet And Sour Beef With Veggies

1.5- 2 lbs. beef stew meat

1/2 large onion-chunked

3 large carrots-sliced

1 large green pepper-chunked

broccoli- 1 small head

2 celery stalks-chunked

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Sweet and Sour Sauce

1 tsp. salt

6 Tbsp. vinegar

4 Tbsp. sugar

2 tsp. chili powder

1/2 c. molasses

1-15 oz can tomato sauce

Rice

Take your slow cooker and set it to the low setting. Spray it with non stick cooking spray.

Lay your root vegetables first….carrots and onions. Top these with the beef. Lay the remaining vegetables on top of the beef.

Mix the sweet and sour ingredients together in a separate bowl and pour this over the beef and veggies.

Cover and cook for 7-8 hrs.

Serve over rice for a delicious, at home, sweet and sour meal.

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No take out required!

Enjoy

 

Crock Pot Shredded Taco Chicken

This shredded taco chicken dish I would not really even consider a recipe. I literally threw what I had in a crock pot before leaving one day so I would not have to deal with any preparation when we returned from a day of hiking. It turned out very tasty so I thought I would share it with you all.

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Crock Pot Shredded Taco Chicken

3-4 boneless skinless chicken breasts

2 cups of any salsa (I used Pace)

1 Tbsp. taco seasoning mix

1 cup frozen corn

1-15oz can black beans

Lay the chicken breast in the crock pot and sprinkle them with the taco seasoning. Pour the salsa over the top. Then pour the frozen corn on top of the salsa. Cover and set to low for 6 hours.

Next,after 6 hours, take two forks and shred the chicken breast right in the crock pot. This will be very easy to do at this point. Take your beans and rinse them under cool water. After rinsing, add them to the chicken mixture . Heat them for about 10 minutes and serve.

I chose to serve the chicken on salad greens with our favorite taco toppings. You could also serve this in shells or tortillas with your favorite taco toppings. Which ever you prefer will be just as tasty.

Enjoy!

 

Crock Pot Sweet and Sour Chicken

Once a week I try and plan a crock pot meal to make life easier. I normally plan this for Wednesday’s because that is our play day with a friend that stops in to play in the morning hours. Here is a family favorite I have been preparing for many years.

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Sweet and Sour Chicken

1 pound baby carrots

1 medium sweet pepper-cut into chunks

1 small head of broccoli-cut into bite size piece

1 medium onion-cut into chunks

3 boneless chicken breasts cut into chunks

1 (20 oz) can of pineapple chunks

1/3 cup brown sugar

1 TBSP soy sauce

2 tsp. chicken bouillon granules

1/2 tsp. ground ginger

1/4 tsp. garlic powder

3 TBSP. cornstarch

1/4 cup cold water

Hot cooked rice to serve it on

In your crock pot layer your carrots, peppers and onions. Place your chicken chunks on top of your veggies. Drain your pineapple. (RESERVE THE JUICE) Place the pineapple chunks over the chicken.

Now, to the pineapple juice your kept add the soy sauce, garlic powder,  ground ginger, brown sugar and the bouillon. Mix this together well and pour it over all the layers in the crock pot. Cover and cook 8 hours on low.

Before serving mix together the cornstarch and water until all the clumps are smooth and mix this into the crock pot. Stir until it thickens.

Serve over rice or any other grain your prefer.

Crock Pot Beef Stew

I have the perfect beef stew recipe for those nights when you need dinner fast. You could even chop all your veggies the night before. Then before you leave in the morning simply toss them in, mix up the sauce, pour it over the ingredients and your done.

Here you go, give it a try and see what you think.

Crock Pot Beef Stew

1-1 1/2 pounds of beef stew meat

1 cup of frozen peas-thawed

4 large carrots

3 medium potatoes

1 medium onion

1 tsp. of your favorite grill seasoning

1 can tomato soup

1 can golden mushroom soup

Spray your crock pot with non stick cooking spray. Prepare your veggies by washing them and peeling the potatoes and carrots. Cut all the veggies into stew like chunks.

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Layer the beef first in the crock pot. Next the veggies. (NOT THE PEAS)

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Mix in a small bowl both cans of soup together along with the seasoning. Pour this over the top of the beef and veggies. Cover and set on low for 6-8 hours. A half hour before your ready to serve add the thawed peas.

So super easy. This recipe also freezes well if you have leftovers.

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Enjoy!