Chef Selections: Slow Cooker Recipes

Fall into Flavor with these Slow Cooker Recipes

From savory dips to aromatic stews, these effortless recipes bring the flavors of the season straight to your table. Cozy up and let your slow cooker do the work while you enjoy the best of autumn.

Slow Cooker Kale Artichoke Dip

INGREDIENTS:

10 oz. WP Rawl Farms® Kale

13 oz. can quartered artichoke hearts, chopped and drained

8 oz. package cream cheese, cut into 1-inch cubes

1 c. sour cream

1 c. shredded Mozzarella cheese

1/2 c. grated Parmesan cheese

1/3 c. finely-chopped or grated white or red onion

4 cloves garlic, minced

1/2 tsp. black pepper

1/4 tsp. fine sea salt

INSTRUCTIONS:

Combine all the ingredients in the bowl of a slow cooker and lightly stir to combine. Cook on low for 3-4 hours or high for 1 hour, stirring occasionally. Stir, taste, and add more seasoning if preferred. Serve warm with pita chips, crostini, veggies, or whatever dippers you prefer.

Rawl.net

Crock Pot Swamp Potatoes

INGREDIENTS:

1 1/2-2 lb. fresh green beans

1 1/2 lb. small potatoes

1 large onion, diced

1 lb. smoked sausage

1/2 c. (1 stick) butter

1 tbsp. Cajun/Creole seasoning

1/2 tsp. pepper

INSTRUCTIONS:

Cut potatoes in half and add to a large crockpot. Sprinkle pepper and half of the seasoning evenly over potatoes. Top with the stick of butter. Cut green beans into 2-3" pieces and add green beans and onion to the crockpot. Sprinkle with remaining seasoning. Slice sausage and add to crockpot. Cover and cook on high for 4 hours or low for 6 hours, stirring gently once each hour. Add additional seasoning if desired. Serve immediately or set crockpot to warm until ready to serve. SouthYourMouth.com

Slow Cooker Mustard Maple Chicken

INGREDIENTS:

2 lbs. boneless, skinless chicken thighs

2 tbsp. pure maple syrup

1/3 c. Dijon mustard

1 tsp. dried basil

1 tsp. paprika

1/2 tsp. sea salt

1/2 tsp. black pepper

8 c. green beans, washed and trimmed

1 tbsp. extra virgin olive oil

Additional sea salt and black pepper, to taste

INSTRUCTIONS:

Place chicken thighs in a slow cooker. Add maple syrup, Dijon mustard, basil, paprika, sea salt, and pepper. Toss to coat well. Cook on low for 6–8 hours or high for 4 hours, until tender and cooked through. Pair it with green beans for a full meal; cook the green beans just before serving. Place green beans in a pot of boiling water. Reduce to a simmer and cook for 3–4 minutes until crisp-tender. Drain and toss with olive oil, sea salt, and pepper. Divide green beans between plates and top with maple mustard chicken. Serve and enjoy this family favorite!! EatingForHealing.org