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4 tsp Salt
2 tsp Paprika
1 tsp Cayenne Pepper
1 tsp Onion Powder
1 tsp Thyme
1 tsp White Pepper
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1-2 Onions, chopped (optional)
6-8 Yellow Potatoes (optional)
1.  Combine spices in a small bowl.
2.  If necessary, remove giblets from inside of chicken.  Rinse inside and outside of chicken and pat dry with paper towels.
3.  Massage chicken with spice mixture.
4.  Place onions and potatoes in the bottom of the CrockPot and lay the chicken on top.  I usually put some onions inside the chicken too.
5.  Cover and cook on low 4-6 hours or until chicken is falling off the bone.

The original recipe found at recommends rubbing the spices on the chicken the night before you plan to cook it.  I am never that organized and I think it is awesome without that step.

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Continuing our Get Your Slow Cooker On in the month of February.  I know today's slow cooker recipe is late, but is Valentines Day and I had flowers to accept and cards to sign and gift cards to buy! But this recipe that I came across on Pinterest is worth the wait.
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4 skinless, boneless chicken breast halves (about 1-1/2 pounds)1 8-oz. pkg. fresh button mushroomsquartered
1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced
1/4 cup butter1 0.7-oz. pkg
Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta


Melt butter in a saucepan....
Add in Italian dressing packet
Stir in soup , wine and cream cheese until it combines and melts
Cut up mushrooms (I used all button...because I had them)
Mixture is combined...
Place mushrooms on the bottom of slow with chicken....pour sauce on top...

Close top and cook on low for 5 hours

Recipe Source:

Here is the menu...Rosemary Toasted Nuts(make ahead of time), Beef Stroganoff, Wild Rice Pilaff, Coconut Fruit Salad (make ahead of time), Crockpot Chocolate Mess. You will need 3 crockpots to make this delicious meal.

This luscious pudding cake is the perfect end to a romantic dinner. Top with ice cream or whipped cream
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Crockpot Chocolate Mess Cake

1 package Chocolate Fudge Cake Mix
2 cups Sour Cream
1 small package instant sugar free chocolate pudding
1 small bag real chocolate chips
3/4 cup Canola oil
4 eggs
1 cup of water
1/2 cup of chopped walnuts
vanilla ice cream or whipped cream

Spray crock pot with non stick spray
Mix all ingredients except for walnuts.  Pour into prepared crockpot and sprinkle with walnuts.  Cook on low for 4-5 hours.  Serve with ice cream or whipped cream. 

Recipe Source: Recipe Bridge

Here is the menu...Rosemary Toasted Nuts(make ahead of time), Beef Stroganoff, Wild Rice Pilaff, Coconut Fruit Salad (make ahead of time), Crockpot Chocolate Mess. You will need 3 crockpots to make this delicious meal.
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__Wild Rice Pilaf in Crockpot

2 cups uncooked wild rice
1/2 cup finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
2 (14-ounce) cans ready to serve chicken broth
1/2 cup water
2 (4-ounce) cans sliced mushrooms, undrained
1 tsp. dried thyme leaves

Spray 3 quart slow cooker with nonstick cooking spray. Rinse rice and drain well. Combine in crockpot together with onion, salt, pepper, chicken broth, water, mushrooms, and thyme and mix well. Cover crockpot and cook on high for 3-4 hours or on low for 7-8 hours. 6 servings

Saw this suggestion on the internet and thought since we are doing the "Get your Slow Cooker On" series in Healthy Kitchen...we'd give it a try.  It will require that you use 3 slow cookers (crockpots) to accomplish if you only have one...see if you can borrow a couple of them to carry this through. 

Here is the menu...Rosemary Toasted Nuts (make ahead of time), Beef Stroganoff, Wild Rice Pilaff, Coconut Fruit Salad (make ahead of time), Crockpot Chocolate Mess.

We'll start with the "main dish" recipe. 
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_Crockpot Beef Stroganoff
1-1/2 lbs. beef sirloin tip, cut into 1" cubes
1 onion, chopped
3 cloves garlic, minced

1 (8-oz.) package mushrooms, slice
1 tsp. dried marjoram leaves
1/2 tsp. salt
1 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup red wine
2 tablespoons Worcestershire sauce
8 oz. carton sour cream
2 tablespoons mustard
1/4 cup flour
1/4 cup water

Preparation: Combine everything except sour cream, mustard, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf. Combine sour cream, mustard, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly. Taste it; you may want to add more salt, pepper, marjoram, or thyme. You can serve over hot cooked egg noodles or instead...serve with the wild rice pilaf.

If you have a new hotter cooking crockpot, check the beef at 6 hours on low.

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_Use your favorite types of canned fruit in this simple recipe. If you don't like coconut, sprinkle the fruits with a bit of candied ginger.

  • 15 oz. can mandarin oranges, drained
  • 8 oz. can pineapple tidbits, drained
  • 1/2 cup coconut
Preparation:Drain fruits, reserving some of the juices. In medium bowl, combine fruits and enough juice to keep moist. Sprinkle with coconut and serve.

Recipe Source:
These fragrant toasted nuts have the best combination of flavors and texture. For a special Valentine's Day Meal...Serve as an appetizer with a glass of white wine.

If you can't find fresh rosemary, don't use dried; the dried herb is too hard and splintery and isn't pleasant to eat. Substitute dried thyme leaves instead. Or you can try dried marjoram or dried basil. You can use any combination of nuts to roast in this delectable recipe.

1 lb. unsalted mixed nuts (pecan halves, walnuts, cashews, filberts, almonds)
2 Tbsp. finely chopped fresh rosemary OR 2 tsp. dried thyme leaves
1/2 tsp. cayenne pepper
3 Tbsp. brown sugar
1 Tbsp. sugar
2 tsp. kosher salt
1/8 tsp. white pepper
1/3 cup unsalted butter, melted

Preparation:Preheat oven to 375 degrees F. Spread the nuts on a baking sheet and toast in the oven till they are light golden brown and fragrant, about 10 minutes. In a large saucepan, combine the rosemary, cayenne, brown sugar, sugar, salt, white pepper and melted butter; cook and stir over medium heat for 1 minute. Add the toasted nuts; cook and stir constantly over medium heat for another few minutes to coat and glaze the nuts. Serve warm or cool.

Nothing like warm soups to get you through those cold February days.  Ready for a tasty potato treat? ya go...Loaded Baked Potato Soup
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8 ounces bacon (about 8 slices), chopped
1 onion, minced
2 garlic cloves, minced
1½ teaspoons minced fresh thyme or ½ teaspoon dried
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
3 pounds russet potatoes (about 6 medium), peeled and cut into ½-inch pieces
2 cups shredded cheddar cheese (about 8 ounces), plus extra for serving
½ cup heavy cream
Salt and pepper
3 scallions, sliced thin


1. Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel-lined plate and refrigerate until serving. Pour off all but 2 tablespoons bacon fat left in skillet.

2. Add onion, garlic, and thyme to fat in skillet and cook over medium-high heat until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

3. Stir remaining 3 cups broth and potatoes into slow cooker. Cover and cook until potatoes are tender, 4 to 6 hours on low.

4. Transfer 2 cups cooked potatoes to bowl and mash smooth with potato masher. Stir cheddar into soup until evenly melted, then stir in mashed potatoes and cream. Let soup sit until heated through, about 5 minutes.

5. Microwave bacon on paper towel-lined plate until hot and crisp, about 30 seconds. Season soup with salt and pepper to taste and serve with scallions, crisp bacon, and additional cheddar.

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Oh my gosh...who doesn't love White Chicken Chili?  I Love it with a capital "L"!
3 cans (15 oz. each) white beans (cannellini, Great Northern, etc.)
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 can (4 oz.) diced green chilies 
2 tsp ground cumin
1 tsp dried oregano leaves
1 tsp ground cayenne pepper
1/4 tsp ground cloves
1/2 tsp salt
1 to 1.25 pounds boneless, skinless chicken breasts
2 1/2 cups chicken broth


Rinse and drain the beans. Place them in a slow cooker. Add the onions, garlic, chilies, spices, and salt, and stir to combine. Place the chicken breasts over the top, and pour in the chicken broth. Cover and cook on LOW for 9 to 10 hours, or HIGH for 4 to 5 hours.

When ready to serve, remove the chicken and shred the meat into bite-sized pieces, using a couple of forks; after shredded, put it back in the pot.

You can serve this with tortillas, tortilla chips, salsa, sour cream, guacamole, chopped fresh cilantro or shredded jack or cheddar cheese.

Recipe Source: Raise Healthy Eaters

No-Stick Cooking Spray
3 pounds boneless pork shoulder, cut into large pieces
2 cans (14.5 oz each) Diced Tomatoes with Spicy Red Pepper, undrained
1 can (6 oz each) Tomato Paste
1 pkg (0.87 oz each) pork gravy mix
3 tablespoons packed brown sugar
1 pkg (8 oz each) sliced fresh mushrooms

  1. Spray inside of 4 to 5-quart slow cooker with cooking spray. Combine remaining ingredients in slow cooker.
  2. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours or until meat is tender. Separate pork into smaller pieces.
Recipe source: Ready Set Eat