Monthly Archives: January 2012

Chicken Stir Fry

General Tso’s Chicken by A Year of Slow Cooking


  • 1 pound boneless, skinless chicken, cut in 1-inch chunks
  • 4 garlic cloves, minced
  • 3 tablespoons brown sugar
  • 1 teaspoon dried ginger
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (16-ounce) package stir-fry vegetables


  1. Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients.
  2. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables. Re-cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
  3. Serve with white or brown rice.
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Posted by on January 29, 2012 in Chicken, Crock Pot


Crockpot Stuffing

Perfect Homemade Crockpot Stuffing by A Year of Slow Cooking


  • 1 loaf of whole wheat bread, lightly toasted in the oven
  • 1 large yellow onion, diced
  • 1 cup celery, diced
  • 1 cup tart apple, peeled and diced
  • 1/4 cup butter, melted (we used a canola oil-butter spread)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cup chicken or vegetable broth
  • 1 T ground sage
  • 1 tsp ground marjoram
  • 1/2 tsp savory
  • 1/2 tsp thyme
  • 1 tsp pepper


  1. Spray a 6 qt crockpot with cooking spray.
  2. Toast the bread slices in the oven at 300 degrees for about 20 minutes – watch closely!
  3. While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.
  4. When the bread is done, cut into 1/2 inch size-or-so cubes and add to crockpot; mix well.
  5. When the bread is coated nicely, pour in 1 1/2 cups of broth.
  6. Cover and cook on high for 2 hours. Stir when finished.
  7. If you’d like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth.
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Posted by on January 25, 2012 in Crock Pot, Grains, Vegetarian


Crockpot Meatloaf

Easy Crockpot Meatloaf by A Year of Slow Cooking


  • 1 pound lean ground turkey or beef
  • 1 small onion, chopped
  • 2 fully cooked low-fat sausage links (6-ounces, total)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon thyme
  • 1/4 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 egg, lightly beaten


  1. Place a meatloaf pan in a 6-quart slow cooker or spray crockpot with cooking oil to make an oval meatloaf.
  2. Take the casing off of the sausage, and chop it into pieces. Toss it in a mixing bowl with the ground meat, all the spices and the beaten egg. Mix well.
  3. Place meat mixture into crockpot or meatloaf pan. Cover, and cook on low for 6-8 hours. You’ll know the loaf is done when it’s brown on the top and it starts to pull away from the sides. If you’re not using the loaf pan, the meat will cook faster—check after 4 hours on low.
  4. When thoroughly cooked, turn off and unplug the cooker and let the meat sit for about 15 minutes before removing from the pot.
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Posted by on January 24, 2012 in Crock Pot, Meat


Walnut and Sage Potatoes Au Gratin

Walnut and Sage Potatoes Au Gratin by a Year of Slow Cooking
with some modifications)


  • 1/4 cup flour
  • 6 medium potatoes, cut into 1/4 inch slices (leave the skins for extra nutrition!)
  • 1/2 yellow onion, diced
  • 1/3 cup of butter (you could use a spreadable canola oil-butter product for a buttery taste with less saturated fat)
  • 1 t salt
  • 1/4 t black pepper
  • 2 1/2 cups skim milk
  • 1 t dried sage
  • 1 1/2 cups of shredded gruyere  or swiss cheese
  • 1/2 cup finely chopped walnuts


  1. Peel and cut the potatoes in 1/4 inch slices.
  2. Melt butter in a microwavebale bowl, and slowly wisk in flour until there aren’t any lumps.
  3. Add the milk and spices; mix well.
  4. Spray the inside of your crockpot stoneware with a bit of cooking oil
  5. Begin layering the potatoes, onion, walnut pieces, and the milk mixture in the crockpot; continue until everything is used up.
  6. Shred all of the gruyere and dump on top of the potatoes, flattening if need-be with your hand.
  7. Sprinkle with a bit more sage
  8. Cook on high for 3-5 hours (you could try it on low for 7-8 hours)
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Posted by on January 22, 2012 in Casserole, Crock Pot, Potato, Vegetarian


Crockpot Meatballs

Not Your Mother’s Meatballs by A Year of Slow Cooking
(with some adjustments)

  • 1/4 cup chopped Italian Parsley
  • 1.5 pounds lean ground beef or turkey
  • 1/4 cup grated Parmesan cheese
  • 1/4 finely crushed breadcrumbs
  • 2 eggs
  • 2 tablespoons dried minced onion flakes
  • 1 tablespoon garlic powder
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup flour
  • 2 cups chicken or beef broth
  • 1 (6-ounce) can tomato paste


  1. In a large mixing bowl, combine the chopped parsley and meat. Add in Parmesan cheese, breadcrumbs, eggs, and the dried spices. Combine well.
  2. After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil. Pour 1 cup of flour into a shallow dish, like a pie pan.
  3. Roll meat into golf ball-sized balls and then lightly dust each meat ball with flour before placing  onto the lined cookie sheet. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen. It’s okay to freeze overnight.
    **If you prefer to make these ahead of time for a future date, after they are individually frozen, put them into a Tupperware container or freezer bag. By individually freezing them first you will prevent them from sticking and can pull them out whenever you need a quick meal!
  4. Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray and set aside.
  5. Once your meatballs are frozen, place them one-by-one into your lightly greased slow cooker. It’s okay to stack them.
  6. In a small mixing bowl, whisk together the broth and tomato paste to create a gravy. Pour this evenly over the meatballs. Cover, and cook on low for 5 hours, or until the meatballs have browned and are fully cooked.
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Posted by on January 21, 2012 in Crock Pot, Meat


Stuffed Peppers

Vegetarian Stuffed Peppers by A Year of Slow Cooking


  • 6 bell peppers
  • 1/2 cup prepared or premade pasta sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (8-ounce ) can corn
  • 1 small onion, diced
  • 2 cups cooked long grain rice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/3 cup water


  1. Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the seeds and membranes from the inside of each. In a mixing bowl, combine the pasta sauce, beans, corn, onion, rice, spices, and cheese.
  2. Mix well to combine and fill peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.
  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact. Carefully remove them with serving spoons.
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Posted by on January 20, 2012 in Beans, Crock Pot, Grains, Vegetarian


Beef Stroganoff

Slow Cooker Beef Stroganoff by A Year of Slow Cooking


  • 2-3 pounds beef stew meat (my meat was fresh)
  • 1 (10-ounce) container PHILADELPHIA Cooking Creme — savory garlic flavor
  • 2 sliced yellow onions
  • 1 pound mushrooms (sliced, or whole button)
  • 1 large sliced bell pepper
  • Cooked egg noodles


  1. Place the meat into the bottom of a 4 qt slow cooker. Add the cream and vegetables.
  2. Cover and cook on low for 8 hours, or until meat shreds easily with a fork. Stir well and serve over hot cooked pasta
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Posted by on January 18, 2012 in Crock Pot, Meat, Pasta