Slow Cooker Mongolian Beef

Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish

Instructions:
Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Stacey's Chicken & Rice

Ingredients
4 frozen chicken breasts
1 can cream of chicken soup
1 small package cream cheese
1 package dry Italian dressing seasoning

Directions
Combine ingredients and pour over chicken in slow cooker.  Cook on high for 1 hour if frozen and then on low for 4-6 hours.  Serve with rice.

Barbecued Beef

Ingredients

1 3 lb boneless beef chuck roast
1 onion chopped
2 C chili sauce
1 C Ketchup
1/2 tsp Worcestershire sauce
2 C water
2 T chili powder
2 T cornstarch
1 tsp paprika
4 T vinegar
1/2 tsp allspice
1/2 C brown sugar
dash of pepper

Directions

1. Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine remaining ingredients and pour over beef.
2. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
3. Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. 
4. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary. Yield: 12 servings.

Hawaiian Hula Chicken

Ingredients

• 12 bacon strips
• 4 skinless boneless chicken breasts (about 2 pounds)
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• ½ cup chopped red onion
• 20 ounces crushed pineapple, drained
• 1 cup bbq sauce

Instructions

1. Cook 8 slices of bacon until cooked but not crisp. Drain well on paper towels.
2. Season each chicken breast with salt and pepper. Then wrap each chicken breast with 2 strips of bacon and place in crock pot. Top with onion, crushed pineapple, and bbq sauce.
3. Cover and cook on low for 4 to 5 hours or until chicken is tender. Cook remaining bacon until crisp. Drain and crumble the bacon and sprinkle over each serving.
4. Serve with rice or mashed potatoes

Artichoke Beef Stew

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 2 medium sweet onions, halved and sliced
• 1 cup red wine
• 1 garlic clove, minced
• 1/2 teaspoon dill weed
• 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
• 20 small fresh mushrooms, halved
• Hot cooked egg noodles

Directions

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches.
• Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, wine, garlic and dill. Pour over beef.
• Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles. Yield: 6-8 servings.

Super Short Ribs

Ingredients
1 medium onion cut into wedges
3 to 3 1/2 pounds bone-in beef short ribs
1 can Pepsi
2 T brown sugar
2 T Dijon mustard
2 T tomato paste
2 t. dried thyme
2 t. beef bouillon granules
1 t. salt
1/4 t. pepper

3 T flour
1/2 cup cold water
Hot cooked noodles

Directions
Place onions in a slow cooker; add ribs. Combine the soda, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over the meat. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm. Strain juices and remove fat. In a small saucepan, bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.

South Seas Chicken

Ingredients
6-8 chicken pieces
1/4 c. soy sauce
1 t. ground ginger
1/2 t. salt
1/4 t. pepper
3 T. minced onions
1 (I lb.) can pineapple chunks (drain liquid and reserve)
1/2 c. orange juice
1/2 c. orange sections
2 t. corn starch
1/4 c. slivered toasted almonds
1/4 c. water

Directions
Place chicken in baking dish. Combine soy sauce, ginger, salt, pepper, onion, orange juice, and pineapple juice (drained from chunks). Pour over chicken pieces. Cover and cook at 250 until chicken is tender, about 3 hour's (or in a crock pot for 4 hours). Drain liquid into in saucepan.
Combine cornstarch and water. Slowly add to hot liquid in saucepan. Heat and stir until thickened. Place sauce back in dish with chicken, add orange sections and pineapple. Heat thoroughly. Top with toasted almonds. Delicious with steamed rice. Serve 6-8.