Slow Cooker Sweet and Sour Meatballs

Slow Cooker Sweet and Sour Meatballs




24 oz frozen meatballs, I like home style



2 green bell peppers, diced



2/3 cup white vinegar



1 cup sugar



2 Tbsp soy sauce



1/4 cup cornstarch



16 oz pineapple chunks, undrained



Hot rice for serving



1. Place meatballs (can be frozen still) and diced green peppers your slow cooker.



2. Mix vinegar, sugar, soy sauce, and cornstarch in a small bowl. Pour over meatballs and peppers.



3. Cover and cook on low 4 hours.



4. Add in pineapple and juice. Stir and cover to heat for 30 minutes.



5. Serve with hot rice.

Barbeque Chicken (Crockpot)

1 frying chicken, cut up
3/4 cups chopped onions
3 Tbsp brown sugar
1/2 tsp salt
1/4 tsp thyme
1 can tomato soup
1/4 cup vinegar
1 Tbsp worcestershire sauce
1/4 tsp sweet basil

Place chicken in crockpot. Combine all other ingredients and pour over chicken. Cover tightly and cook on Low for 6-8 hours.

Makes 4 servings.

Cream Cheese Chicken

1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High.

Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed.

Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.

Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

Swiss Steak - slow cooker

1 1/2 to 2 lbs round steak
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 Tbsp oil
1 (16-oz) can tomatoes, cut up
1 large onion, sliced
1 stalk celery, thinly sliced
1 Tbsp thick bottled steak sauce

Cut steak into serving-sized pieces. Coat with flour, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Pour off excess fat. In slow-cooking pot, combine meat with tomoatoes, onion, celery and steak sauce, Cver pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired. Makes 5 to 6 servings.

Old Fashioned Stew - Slow cooker

2 lbs beef stew, cut into 1 1/2-inch cubes
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)

Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened. (I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.

Turnip Whip - Slow cooker

4 turnips, peeled and quartered
4 potatoes, peeled and quartered
2 Tbsp minced onion
1 tsp saltwater
1/4 cup light cream
2 Tbsp soft butter or margarine
1/2 tsp salt
1/8 tsp pepper

In slow cooker, combine turnips, potatoes, onions and 1 tsp salt. Cover with water. cover pot and cook on low for 6 to 8 hours or until vegetables are tender. Drain well. Mash; add cream, butter, 1/2 tsp salt and pepper. Beat until fluffy.

Makes 6 servings.

Stuffed Potatoes - slow cooker

5 to 6 large baking potatoes
3 Tbsp butter
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/8 tsp pepper
2 Tbsp grated Parmesan cheese
chopped chives

Wash potatoes; drain but do not dry. Place damp potatoes in slow cooker. Cover pot and cook on Low for 6 to 8 hours or until tender. Remove from pot. cut a think, lengthwise slice from top of each potato. Scoop hot pulp into mixing bowl, saving the potato "shell". Add butter, milk, sour cream, salt, and pepper. Beat until fluffy, adding more milk if necessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in shallow baking dish. Bake in 425F oven for 15 minutes or until hot and lightly browned. Top with chives.

Variation: add crumbled bacon and grated cheddar)

Makes 5 to 6 servings.

Baked Apples - slow cooker

5 to 6 baking apples1/2 cup raisins or chopped dates1 cup brown sugar1 cup boiling waer2 Tbsp butter or margarine1/2 tsp ground cinnamon1/4 tsp ground nutmegCore apples and peel each about 1/4 way down. Arrange in slow cooker. Fill centers with raisins. Combine sugar, wter, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours (depending on size and variety of apples). Serve warm or cool.Makes 5 to 6 servings.

Cranberry Sauce - Slowcooker

1 (16-oz) package of fresh cranberries
2 cups sugar
1/4 cup water

Combine cranberries with sugar and wter in slow cooker. cover and cook on High 2 to 3 hours or until some of the cranberries have "popped". Makes about 4 cups.

Milk Chocolate Sauce - Crockpot

1 (16-oz) milk chocolate candy bar
1 cup light cream
1/3 cup butter
1 tsp vanilla

In slow cooker, break chocolate into small pieces. Add cream and butter. cover and cook on Low for 2 to 2 1/2 hours or until chocolate melts. Stir in vanilla. Beat until smooth. Serve warm over pound cake, angel food cake or ice cream.Makes about 3 cups.

Hot Cranberry Apple Punch

4 1/2 cups cranberry juice
1/4 c + 1 tsp brown sugar
3 cinnamon sticks
6 cups apple juice
1/4 tsp salt
1 tsp whole cloves

Pour juices into slow cooker. Mix in salt and sugar. Stir until sugar is dissolved. Tie cinnamon sticks and cloves in cheese clothes and drop into liquid. Cover and simmer on High 2 hours. Remove spice bag and keep warm on Low heat.

Honey Pineapple Chicken

3 lbs boneless, skinless chicken breast halves
2 tbsp vegetable oil
1 can (8oz) unsweetened, crushed pineapple, undrained
1 cup brown sugar, packed
½ cup honey
1/3 cup lemon juice
¼ cup butter, melted
2 tbsp prepared mustard
2 tsp soy sauce

In a skillet, brown chicken in oil, on both sides. Transfer to a 5 qt slow-cooker. Combine the remaining ingredients, pour over chicken.

Cover and cook on low for 3-4 hrs or until chicken is done.

Strain pan juices, reserving pineapple. Serve the pineapple over the chicken.

Hamburger Soup

6 c water
1 package onion soup mix
3 carrots, sliced
1 1/2 c cabbage
19 oz tomato juice
1 lb hamburger, browned, drained and rinsed
3 celery stalks, sliced
3 medium potatoes, cubed
salt & pepper

Mix water and soup mix and bring to a boil. Add all other ingredients and simmer 15-20 minutes.

Slow Cooker Chicken Cacciatore

1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves


Make It
HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

Serve with rice or egg noodles.

Prep time for this is about 15 minutes and it serves 8. Timewise it is so easy to get ready and throw in the slow cooker-perfect for a day where you have night classes, events for the kids, meetings or church service.