Back to school can be a hectic time, with everyone adjusting to the changes to their routine. Add in work, extracurricular activities, and everything else that life throws our way, and it can be hard to find extra time for things like dinner. That's what makes slow cookers so great-you prep everything, let it cook, and 6-8 hours later, you've got a meal for the whole family. Try one of these easy dishes and you might even find yourself with some free time!
Meatless Monday Chili
Ingredients
1 yellow onion, peeled and diced
1 cup mushrooms, sliced
1 carrot, diced
1 red pepper, diced
2 cloves of garlic, minced
1 19 oz can black beans, drained
1 19 oz can kidney beans, drained
1 6 oz can tomato paste
1 19 oz can diced tomatoes
3-4 cups vegetable stock
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp oregano
1 tsp smoked paprika
1 tsp salt
1/2 teaspoon black pepper
Directions
Add all ingredients to the slow cooker and combine. The liquid should just cover the ingredients, so add more or less stock as needed. Cook on high for 3-4 hours or low for 8 hours. Leftover chili makes a great filling in burritos or topping for homemade nachos.
Southwest Stuffed Peppers
Ingredients
4 bell peppers, stems and seeds removed
1/2 cup organic corn
1/2 white or yellow onion, diced
1/2 cup black beans
1/2 cup diced cherry or grape tomatoes
1/2 cup salsa
1/2 cup stock
Salt and pepper to taste
1 cup cheese, optional
1 avocado, sliced
Directions
Prepare the Q Cups according to directions. Combine in a bowl with vegetables and stock and fill peppers with mixture. Top with cheese if using. Cook on high for 4 hours or low for 6-8 hours. Top with sliced avocado and serve.
Ready to Go Roast
Ingredients
2-3 pounds chuck roast
1 cup water
3 carrots, chopped
1 stalk celery, chopped
1 white or yellow onion, chopped
1 cup mushrooms, halved
3 potatoes or sweet potatoes, peeled and cubed
2-3 garlic cloves
1 tsp oregano
1 tsp rosemary
1 tsp thyme
Salt and pepper to taste
Directions
Place roast in center of crock pot. Add vegetables, water, and herbs. Cook 6-8 hours on low or 3-4 hours on high, checking meat for doneness.
Can-free Chicken Noodle Soup
Ingredients
1 1/2 lbs skinless chicken breasts
1 cup carrots, peeled and chopped
1 yellow onion, finely chopped
1 cup celery, finely chopped
2 cloves garlic, minced
6 cups organic chicken broth
1 cup water
3/4 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/2 tsp dried sage
2 bay leaves
2 cups uncooked wide egg noodles
Salt and pepper, to taste
Directions
Add everything to slow cooker and cook 6-8 hours on low. Pull apart chicken before serving.
