Lets Get Crockin!

Slow-Cooker Queso Blanco Dip

Great any time of the year! 

Ingredients:

  • 1 (8 ounce) block regular cream cheese, cut into 1/2 inch cubes
  • 1-pound white American cheese, cut into 1/2 inch cubes (found in deli)
  • 1 Tablespoon salted butter
  • 1 (4 ounce) can diced green chiles
  • 1/2 Tablespoon jalepenos, minced fine (optional)
  • 3-4 Tablespoons milk
  • 2 Tablespoons cilantro, chopped fine (optional)
  • Tortilla Chips, for serving

Directions:

  • Combine the cream cheese, American cheese, butter, green chiles and jalepenos in a greased crock pot. Cover and cook on low heat for 1 hour. Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined.
  • Keep cheese dip in crock pot on the warm setting until ready to serve.

Slow-Cooker Garlic-Parmesan Chicken

You can never go wrong with chicken and potatoes. Timeless and tasty!

Ingredients

  • 3 tbsp. extra-virgin olive oil, divided
  • 2 lb. bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. baby red potatoes, quartered
  • 2 tbsp. butter, softened
  • 5 cloves garlic, chopped
  • 2 tbsp. fresh thyme
  • Freshly chopped parsley
  • 2 tbsp. freshly grated Parmesan, plus more for serving

 Directions:

  • In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side. 
  • Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked. 
  • Garnish with Parmesan before serving.

Slow-Cooker Broccoli and Beef

Broccoli and beef is a good source of protein and vegetables for you and your kids and tastes delicious!

Ingredients:

  • 1 1/2 lb. sirloin steak, thinly slice
  • 1 c. low-sodium beef broth
  • 1/2 c. low-sodium soy sauce
  • 1/2 c. brown sugar
  • 3 tbsp. sesame oil
  • 1 tbsp. sriracha
  • 3 cloves garlic, minced
  • 3 green onions, thinly sliced, plus more for garnish
  • 2 tbsp. cornstarch
  • 2 c. broccoli florets
  • Sesame seeds, for garnish
  • Cooked jasmine rice, for serving

Directions:

  • In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.
  • Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.
  • When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.
  • Garnish with sesame seeds and green onions and serve over rice.

Slow-Cooker Peach Cobbler

The perfect summer desert to compliment any meal!

Ingredients:

  • 7-8 fresh peaches, peeled and sliced
  • ¾ cup sugar, divided
  • 1 tablespoon corn starch
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • 1 tablespoon vanilla
  • ¾-1 cup buttermilk

Directions:

  • Lightly grease a 2.5-4-quart crock pot. Place peaches, ¼ cup sugar and corn starch in the crock pot and stir until coated.
  • In a medium bowl, stir together the flour, ½ cup sugar, baking powder, cinnamon, and salt.
  • Cut in the butter with a fork or pastry cutter until pea-sized pieces remain.
  • Add the vanilla and buttermilk gradually, stirring until a soft dough forms.
  • Drop by heaping tablespoonful’s over the peaches. Cover and cook on high for 2-3 hours or on low for 4-5 hours.
  • Serve warm with ice cream as desired