Apricot Mustard CHicken

Ingredients

11 1/2 ounces apricot juice/nectar, canned

2 tablespoons Dijon mustard

1 clove garlic, minced

1/4 teaspoon fresh ginger, grated

1/4 teaspoon cayenne pepper

1/8 teaspoon ground allspice

1/8 teaspoon ground turmeric

1/8 teaspoon ground cardamom

6 boneless, skinless chicken breasts

4 cups prepared couscous or wild rice blend

Directions

1. In a mixing bowl, whisk together the apricot nectar, mustard, garlic, ginger and spices. Dip each chicken breast in the apricot mixture and place in Crock-Pot® slow cooker
2. Pour the remaining sauce over the breasts. Cover; cook on Low 7 to 9 hours (or on High for 4 to 5 hours).
3. Remove the chicken from the stoneware and arrange over rice or couscous. Spoon the apricot sauce over the chicken breasts.

Cook Time

7-9 hours on LOW
4-5 hours on HIGH

Slow Cooker

4 - 4.5 Quarts

Yields

6 servings

chicken divan

Ingredients

2 to 3 cups chicken, cooked, cut up (large chunks)

1/2 small onion, chopped

10 3/4 ounces condensed cream of chicken soup

1/2 cup mayonnaise

3 tablespoons flour

2 stalks celery, thinly sliced

10 ounces frozen broccoli spears, thawed and cut into 1-inch pieces

1/2 teaspoon curry powder

1 tablespoon lemon juice

hot buttered noodles

Directions

1. In medium bowl, thoroughly combine all ingredients except noodles.
2. Pour into lightly greased stoneware.
3. Cover and cook on Low setting for 7 to 9 hours (on High setting for 2 to 3 hours.)
4. Serve with hot buttered noodles, spooning sauce over top.

Cook Time

7 - 9 hours on LOW
2 - 3 hours on HIGH

Slow Cooker

3 - 3.5 Quarts
4 - 4.5 Quarts

Yields

4-6 servings

Slow Cooker Beef with Root

Ingredients

• 1 onion, chopped
• 4 small red potatoes, quartered
• 2 carrots, peeled and chopped
• 1 turnip, peeled and chopped
• 1 rutabaga, peeled and chopped
• 1 (3-pound) chuck roast
• Salt and ground black pepper
• 3 tablespoons all-purpose flour
• 1 (15-ounce) can tomato sauce
• 2/3 cup brown sugar
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder

Directions

Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.

Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.

Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

Slow Cooker Pepper Pork Chops

Ingredients

• 2 cups vegetable broth
• 1/2 cup kosher salt
• 1/2 cup light brown sugar
• 2 tablespoons black peppercorns, slightly crushed
• 1 pound ice
• 4 (1 to 1 1/2-inch thick) bone-in pork chops
• 2 teaspoons kosher salt
• 3 ounces dried apple slices
• 2 tablespoons olive oil
• 1 large onion, julienned
• 1 1/2 cups chicken broth
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon dried thyme

Directions

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

SERVES 4; Calories: 347; Total Fat 17 grams; Saturated Fat: 4 grams; Protein: 24 grams; Total carbohydrates: 24 grams; Sugar: 18 grams; Fiber 3 grams; Cholesterol: 77 milligrams; Sodium: 4,150 milligrams

Slow-Cooker Ropa Vieja

Ingredients

• 1 15-ounce can crushed tomatoes
• 3 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 jalapeno pepper, thinly sliced (with seeds)
• Kosher salt
• 1 1/2 pounds skirt steak or flank steak
• 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
• 1 small onion, thinly sliced
• 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
• Cooked white rice, for serving

Directions

Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quartslow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

Per serving: Calories 464; Fat 16 g (Saturated 6 g); Cholesterol 83 mg; Sodium 837 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g

Slow-Cooker Spinach Dip

Directions

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Slow Cooker Melt-In-Your-Mouth Short Ribs

The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.

Ingredients

• 6 serving-sized pieces beef short ribs (about 3 pounds)
• 2 tablespoons packed brown sugar
• 3 cloves garlic, minced
• 1 teaspoon dried thyme leaves, crushed
• 1/4 cup all-purpose flour
• 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
• 1 bottle (12 fluid ounces) dark ale or beer

Directions

Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

Recipe Tips:

Serving Suggestion: This recipe is delicious served over hot mashed potatoes or noodles.

Nutrition Information

Nutritional Values per Serving

Using Campbell's Condensed French Onion Soup: : Calories 622, Total Fat 48g, Saturated Fat 20g, Cholesterol 108mg, Sodium 316mg, Total Carbohydrate 16g, Dietary Fiber 1g, Protein 26g, Vitamin A 0%DV, Vitamin C 1%DV, Calcium 4%DV, Iron 18%DV

Slow-Cooked Beef and Wine Ragu

what you need

3

Tbsp. oil, divided

1

lb. pearl onions, peeled, halved

2

lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes

1

can (6 oz.) tomato paste

2

cloves garlic, minced

2

cups beef stock

1/2

cup dry red wine

4

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4

tsp. each Salt and pepper

6

cups hot cooked rotini pasta

make it

HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.

HEAT remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally. Add onions; cook 20 min., stirring occasionally.

REMOVE small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with past

SPECIAL EXTRA

Cook 1/2 lb. quartered fresh mushrooms with the onions.

SERVING SUGGESTION

Serve with roasted fresh vegetables or a mixed green salad tossed with your favorite KRAFT Light Dressing.

Apple crisp

what you need

1

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2

cup sugar, divided

1

tsp. ground cinnamon

10

 Granny Smith apples (3 lb.), peeled, sliced

1

cup fresh or frozen cranberries

6

Tbsp. butter, melted, divided

12

 NILLA Wafers, coarsely chopped

1/4

cup PLANTERS Sliced Almonds

make it

MIX dry pudding mix, 1/4 cup sugar and cinnamon. Toss fruit with 1/4 cup butter in large bowl. Add pudding mixture; mix lightly. Spoon into slow cooker; cover with lid. Cook on LOW 4 to 6 hours (or HIGH 2 to 3 hours).

MEANWHILE, combine chopped wafers, nuts, remaining butter and sugar in shallow microwaveable dish. Microwave on HIGH 1 min.; stir. Microwave 1-1/2 to 2 min. or until golden brown, stirring every 30 sec. Cool.

SPRINKLE with nut mixture just before serving.

SPECIAL EXTRA

Top each serving with a dollop of thawed COOL WHIP Whipped Topping.

APPLE VARIETIES

Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.