Crock Pot Chicken Stew

I love Lawry's Seasoning Salt.  This is an easy and delicious recipe from the Lawry's website. 

Ingredients

1 1/2 pounds baby red potatoes, halved

2 cups baby carrots  

1 medium onion, cut into wedges

3 pounds bone-in chicken thighs and drumsticks, skin removed

1/2 cup water

1 tablespoon Lawry's® Seasoned Salt

2 teaspoons dried parsley flakes

1/2 teaspoon coarse ground black pepper

3 tablespoons cornstarch

1/2 cup milk

What to Do
Place potatoes, carrots and onion in slow cooker. Place chicken on top of vegetables. Mix water, seasoned salt, parsley and pepper in small bowl until well blended. Pour over chicken and vegetables. Cover and cook 8 hours on LOW or 4 hours on HIGH. Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Cover. Cook 15 minutes longer on HIGH or until sauce is thickened. Serve with biscuits, if desired.

Tips:

For a quick start in the morning, cut the vegetables into pieces the night before, then refrigerate until you're ready to start cooking. Just remember to cover the potatoes with water to prevent discoloration; drain before adding to the slow cooker.  For best results, do not remove cover during cooking.

Click HERE to go to the Lawry's website.

Slow Cooker Italian Beef Stew

Ingredients

 

2 pounds cubed beef stew meat
1 can (14 1/2 ounces) diced tomatoes, undrained
2 cups baby carrots
2 medium onions, cut into wedges
1 cup coarsely chopped celery
1/2 cup water
1/4 cup cornstarch
2 teaspoons Italian seasoning
2 teaspoons Lawry's Seasoned Salt (or other if you don't have Lawry's)

What to Do
 

1. Place beef, tomatoes, carrots, onions and celery in slow cooker.
2. Mix water, cornstarch, Italian seasoning and seasoned salt in small bowl until well blended. Pour over beef and vegetables. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. I know it is difficult, but don't remove the cover while cooking.  Set it, go to work, and then come home, sniff appreciately and stir before serving. 

Crock Pot Chicken Curry

New Rev Gal blogging friend, Sandy, who blogs at THE TABLE, shared this and I tried it and it was sooo yummy I'm putting it here too.

Sandy says: "This is a super-simple crock-pot curry recipe I got from my step-mom. It was absolutely delicious and perfect for this time of year when things are just starting to get a little cooler. It's not too hot but has a wonderful flavor. I'm guessing you could very easily use the same basic formula to make it with veggies if that's your thing."

10-12 pieces of chicken (or 2-3 lbs vegetables)
2 onions and 1 bell pepper, diced
3 cloves garlic
1 c. chicken stock (or vegetable if you're going that direction)
1 1/2 - 2 Tbsp Madras curry powder (depending on how spicy you like it)
1 1/2 tsp. Paprika
1 Tbsp thyme
1 can diced tomatoes
5 Tbsp tomato paste
1 jar mango chutney

Sandy continues, "The directions to this one originally said to saute the peppers and onion, but I'm lazy and I was cooking this a lot longer than what was originally instructed, so I figured no harm would be done. I was right. Everything was great just as it was! Basically, like most of my crock pot recipes, there are no steps or techniques here. Just throw it all in and let it do its thing.
The originally recommended time was about 8 hours on low. I did about 9, BUT I also took it to work with me. I put it on "warm" for about 4 hours because I knew it was already cooked. Then, in the last 45 minutes (while the rice was cooking) I cranked it up on high to let the sauce thicken a little. I'm guessing the last little bit wasn't entirely necessary, but this is one of those things that the longer it cooks, the better it gets!"