10
BBQ MEATLOAF
2 - 2 1/2 lbs. ground beef
3/4 C. barbecue sauce
1 egg
1 C. crushed soda crackers
2 tsp. Worcestershire sauce
1/2 C. diced onion
1/2 tsp. salt
1/4 C. water
2 tsp. prepared mustard
2 Tbsp. brown sugar
1 Tbsp. vinegar
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your slow
cooker. Cut a strip of foil to go under the meatloaf in the slow cooker, leaving it long
enough so that you can use it to lift the meatloaf out when it is finished cooking.
After placing the meatloaf in slow cooker, top the meatloaf with an additional 1/3 C.
barbecue sauce. Cook for 8 - 10 hours on Low.
CHICKEN MERLOT WITH MUSHROOMS
2 1/2 to 3 lbs. boneless,
12 oz. sliced fresh mushrooms
skinless chicken thighs
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
3/4 C. low-sodium chicken broth
1 6-oz. can tomato paste
1/4 C. Merlot or any dry red wine, or
2 Tbsp. quick-cooking tapioca
additional chicken broth
2 Tbsp. chopped fresh basil
2 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 C. cooked noodles
2 Tbsp. freshly grated Parmesan cheese
Rinse chicken, pat dry and set aside.
Place the mushrooms, onion and garlic in the insert of the slow cooker. Place the chicken
pieces on top of the vegetables.
Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in
a medium bowl. Pour mixture over the chicken and vegetables.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese.
LEMON
GARLIC
CHICKEN
2 lbs. chicken breasts boneless/skinless
1 1/2 tsp. oregano leaves crushed
1/2 tsp seasoned salt
1/4 tsp. pepper freshly ground
2 Tbsp. butter
1/4 C. water
4 Tbsp. fresh lemon juice
4 cloves garlic minced
2 tsp. chicken bouillon
2 tsp. fresh chopped parsley
Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl.
Sprinkle on the chicken and pat it in.
Fry the chicken breasts until browned in the butter. Transfer chicken to the slow cooker.
Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned
bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.
Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours. Add parsley and
baste chicken. Cover and cook another 15 -30 minutes.
