Slow Cooker Lasagna

Lasagna just got so much easier with this Slow Cooker Lasagna! Layer everything in the crockpot–even UN-COOKED noodles!

This slow cooker lasagna is a WINNER!  All of the time consuming parts of lasagna–the many dishes and all the prep, are taken away.

I love that this recipe doesn’t even require you to cook the lasagna noodles before hand. You can use regular lasagna noodles, and then just layer the sauce, noodles and cheese.  Lasagna takes about about 4-5 hours to cook on low.  If you are really in a rush, you could could slow cooker lasagna on high and it would be done in about half the time!

INGREDIENTS

• 1/2 pound ground beef
• 1/2 pound ground Italian sausage (I use hot)
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion , chopped*
• 1 teaspoon Italian seasoning
• 2 Tablespoons dried parsley flakes
• 2 teaspoons garlic powder
• 2 Tablespoons Worcestershire sauces
• 6 ounce can tomato paste
• 29 ounces tomato sauce
• 2 Tablespoons granulated sugar
• 1 1/4 cups water
• 8 ounces lasagna noodles , uncooked
• 4 cups shredded mozzarella cheese
• 1 1/2 cups cottage cheese
• 1/2 cup freshly grated parmesan cheese

INSTRUCTION

1. In a large skillet over medium heat brown the ground beef, Italian sausage and onion. 
2. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
3. Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary).

Full read at https://tastesbetterfromscratch.com/slow-cooker-lasagna/

RUSTIC SLOW COOKER CHICKEN

This slow cooker chicken is by far one of my best chicken recipes, which I perfected over years. I could climb mountains for this chicken. People always ask for seconds and rarely there are any leftovers. What I personally like the most about this chicken is the clean, subtle flavors of caramelized garlic, onion and ginger, complemented by a touch of sweetness coming from the onions. These simple flavors go a long way to reveal the natural flavor of the chicken. The golden brown color of the perfectly browned chicken skin is an eye candy too. You can’t beat these captivating flavors and colors unspoiled by some overly powerful ingredients.

There is something so rustic, so homey about this chicken that it always makes you feel good and happy. And the juices… let me tell you, I could drink them right out the Crock-Pot. Better yet, I like grabbing a slice of freshly baked sourdough bread and dip it in those amber juices and eat with the chicken.

INGREDIENTS

• 6 chicken thighs (skin-on, bone-in or boneless)
• 2 small yellow onions (halved and sliced about 1/4-inch thick)
• 2 garlic cloves (thinly sliced or minced)
• ginger root (about 1 1/2 inches, peeled and thinly sliced or minced)
• 1 tsp sea or kosher salt (plus more to taste)
• 1/2 tsp ground black pepper
• 2 cups water
• 1 Tbsp Olive or vegetable oil
• 1 Tbsp butter (unsalted)
• Fresh herbs for garnish (optional but highly recommended)

INSTRUCTION

1. Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt on each side and set aside.
2. Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.
3. Add the onions, garlic and ginger to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Saute the vegetables until deep golden brown, constantly stirring, about 3-5 minutes (see note).

Full read at https://ifoodblogger.com/slow-cooker-chicken/

Easy Beef Bourguignon (SLOW COOKER)

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

INGREDIENTS

• 1 tablespoons extra-virgin olive oil
• 6 ounces (170g) bacon, roughly chopped
• 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
• 1 large carrot sliced 1/2-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced (divided)
• 1 pinch coarse salt and freshly ground pepper
• 2 tablespoons flour
• 12 small pearl onions (optional)
• 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
• 2 tablespoons tomato paste
• 1 beef bullion cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped (divided)
• 2 bay leaves
• 1 pound fresh small white or brown mushrooms, quartered
• 2 tablespoons butter

INSTRUCTION

TRADITIONAL OVEN METHOD:

1. Preheat oven to 350°F (175°C).
2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Full read at https://cafedelites.com/beef-bourguignon/