Chicken Stew and Corned Beef Slow Cooker Recipes

Slow cookers are time efficient appliances and very easy to use. You do not need to check on your cooking from time to time. You can cook the food for hours and it still tastes great. Here are chicken and corned beef recipes you can make using your slow cooker or crock pot.

Chicken Stew

Ingredients include 2 large-sized onions; 2 lbs. skinless, boneless chicken breasts cut into 1 inch cubes; 2 large-sized carrots that are cut into 1 in. slices or 1 cup of baby carrots; 3 ½ cups of chicken broth, 3 medium-sized potatoes that are cut into 1 in. cubes and 1 tsp. celery seeds. Other ingredients are ½ tsp. seasoned pepper mix or black pepper, 1 tsp. dried thyme, salt, 1 cup thawed frozen corn, 8 oz. sliced mushrooms and 1 cup thawed frozen peas.

Procedure:

Mix all the ingredients in your slow cooker, excluding the peas. Stir it well.Cover it and cook it on low for 8 up to 8 hours. Cook it until the chicken is well done and the vegetables become tender. You can stir-in the peas during the final 30 minutes.

Mexican-Style Chicken Stew

Ingredients are 4 up to 5 medium-sized peeled potatoes that should be cut into very small cubes; 2 pounds boneless skinless chicken breasts that needs to be cut into 1 in. pieces; 1 16 ounce jar of mild salsa, 1 envelope taco seasoning mix, 1 can of diced green chili peppers and 1 can tomato sauce.

Procedure:

Mix all the ingredients in your slow cooker. Cover your slow cooker and set it on Low for about 7 up to 9 hours. You can serve this with warm flour tortillas.

Crockpot Corned Beef and Cabbage Recipe

Ingredients are 3 medium-sized thinly sliced carrots, 6 up to 8 medium-sized peeled tomatoes that should be cut into ½ in. slices, 2 thinly sliced ribs celery, 1 2-pound cabbage, 1 -pound corned beef brisket, 1 ½ cups water and ½ tsp. black pepper.

Procedure:

Lightly spray or butter a 5 up to 6 qrt. Slow cooker. Layer the potato slices at the bottom portion of the slow cooker as well as with carrots. Place the corned beef on the vegetables. Slice the cabbage into 8 wedges, arranging them around the meat. Sprinkle with pepper. Add some water. Cover ad cook it on low from about 7 up to 8 hour. Make sure the vegetables and meat becomes tender. Remove the meat and put it on a platter. Cover this with some foil and allow it to rest for about 10 up to 15 minutes. After 15 minutes, slice the meat and serve.

Corned Beef and Vegetables

Ingredients are 2 turnips or 1 medium-sized rutabaga cut into 2 inches chunks; 3 to 4 carrots cut crosswise, halved lengthwise, making 2 to 3 inch pieces; 3 to 4 lbs corned beef brisket which you can cut if necessary; 1 ½ cup water, 3 medium-sized quartered onions, salt and pepper as well as 1 small cabbage.

Procedure:

Using a 5- up to 6-quart crock pot or slow cooker, mix all the ingredients, excluding the cabbage. Cover the crock pot, cook on Low for 4 hours and cook on High for another 2 hours. Lightly sprinkle with salt and pepper. Cook again on Low for 7 up to 9 hours and on High for 4 up to 5 hours.

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Corned Beef and Cabbage Casserole Dinner - Suitable For Diabetics, Too!

Here's a quick and easy meal for busy families. What's easier than having your meat, potatoes, cabbage, and cheese all in one dish. That covers, meat, vegetable, salad, and dairy all in one. And that's exactly what this Corned Beef and Cabbage Recipe does for you. Add a simple microwave dessert of Date-Oat Bars for the fruit and grains.

CORNED BEEF AND CABBAGE CASSEROLE

2 cups mashed potatoes
1/4 cup chopped parsley
2 cups finely shredded or chopped cabbage
1 1/2 cups finely chopped cooked corned beef
1 cup shredded process cheese food
1/2 cup shredded carrot
1/4 cup chopped onion
1 tsp caraway seed, optional

Preheat oven to 350 degrees. Mix parsley with potatoes and spoon into a 2-qt casserole dish that has been sprayed with vegetable cooking spray. Mix remaining ingredients together and spoon over potatoes. Bake 35-40 minutes or until heated through.

DATE-OAT BARS

1 pkg (8-oz) pitted dates, chopped
1 tbsp flour
1/2 cup water
3/4 cup unsweetened grated coconut
1/2 cup salt-free butter
1/3 cup Splenda granulated
2 1/2 cups uncooked quick-cooking oats
1/2 tsp vanilla extract
Vegetable non-stick cooking spray

In a large mixing bowl, combine dates with flour. Stir to coat dates. Place water in a 1 cup glass measuring cup and microwave on high until boiling, about 2-3 minutes. Pour over dates. Add coconut, butter, and Splenda to date mixture, stirring well. Microwave on high 2 to 3 minutes or until thickened, stirring at 1 minute intervals. Add oats and vanilla to date mixture. Mix well. Spray a 9-inch square baking pan with vegetable spray. Spoon mixture into pan and press evenly to bottom of pan. Cover and refrigerate until set. Cut into 24 bars and store in an airtight container. Keep in refrigerator.

Per bar: 80 calories, 13 g carbs, 1 g protein

Enjoy!

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Corned Beef and Cabbage Recipe

So why do we eat corned beef and cabbage on St. Patrick's Day?

St. Patrick's Day, (also known as St. Paddy's Day) falls on March 17 every year and is celebrated in the United States, New Zealand, Australia, Britain, and of course Ireland.

There are many traditions on St. Patrick's Day such as wearing green, shamrock symbols, going out drinking (for all you college students) and the main one that I like, making my corned beef and cabbage recipe.

But do you know why we eat corned beef and cabbage on St. Patrick's Day? Well after you read this article not only will you know why, but I'll show you a simple corned beef and cabbage recipe you can do, and if you are daring enough, you can visit my site link at the bottom to find out how you can get a great Irish cookbook.

But first a little history lesson...

St. Patrick was born Maewyn Succat during the 4th century in Britain to a wealth family. During his mid teens, his home was attacked by raiders whom kidnapped him and forced him to become a slave as a shepherd.

While in slavery he turned to God and eventually had a dream of escaping, which he did, and returned to his homeland. There he spent the next 15 years studying to become a priest and chose the name Patrick as his Christian Saint name.

So why does everyone take out their corn beef and cabbage recipe on St Patrick's Day?

Well, in the early century, beef was mostly eaten by the wealthy and on special occasions. The lower class had cows that they used to provide them with dairy products, both to sell and for the family. They were a very valuable animal to have. It wasn't until the cattle couldn't produce milk that they ate beef, (sad but true).

Pork at the time was much more affordable and since Ireland's climate is good for growing cabbage, they ate pork and cabbage. It wasn't until later, when the Irish migrated to America that they found beef to be more affordable than pork, hence, corned beef and cabbage. (A little side note, it's called corned beef because the beef is rubbed with salt the size of corn kettles, which helps to preserve the beef and keep it from going bad).

Today, you can buy corned beef for about 3.99lb, and.80 cent a lb. for cabbage, still affordable.

So here's the simple corned beef and cabbage recipe:

Boil your corned beef for about 1 hour per pound. Throw in your potatoes, carrots and cabbage leaves during the last half hour of cooking.

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Quick and Easy to Manage Corned Beef Recipes

Here are some delectable and delicious recipes you can make with corned beef:

1. Corned Beef Brisket

Ingredients:

o 2 cans regular beer (24 ounces)
o Approx. 9 lbs beef brisket (cut into half)
o cold water (for cover)
o 2 large onions with skins (halved)
o garni bag
o 5 cloves garlic (including skins)
o 1/4 cup brown sugar
o 3 tablespoons dry mustard

Preparation:

Cut the beef brisket in half. Rinse and place into a large kettle. Cover with cold water and bring it to a boil. Cook for about 15 minutes then drain water.

To make a garni bag use cheesecloth and tie it with string. In the brisket, add beer, cold water (for covering, a garni bag, large halved onions, garlic, mustard, and brown sugar). Bring to a simmer and boil for about 2 to 2-1/2 hours.

Prepare one day ahead to exude more flavor. Conserve water and save the garni bag. Make sure that the beef brisket is inside the cooked mixture.

Serve the corned beef brisket with potatoes and carrots separately in small pots. Ladle the mixture and pour in cups. Chop cabbages and add to the brisket. Cook until cabbage is tender.
Combine the horseradish sauce ingredients (as listed below). You can serve this with corned beef for dinner.

For Garni Bag:

o 10 whole peppercorns
o 2 tbsps pickling spice (including spices, packed along the brisket)
o 7 whole cloves
o parsley (chopped)
o 3 bay leaves (crumbled)

Horseradish Mustard Sauce

o 1 1/2 - 2 teaspoon dry mustard
o 1/2 cup sour cream
o 1+ teaspoon horseradish (for taste)
o 1/4 teaspoon onion salt

2. Corned Beef and Sauerkraut Sandwich

This is a delectable corned beef sandwich recipe with Swiss cheese.

Ingredients:
o Swiss cheese
o Rye bread
o Corned beef
o Mustard
o Sauerkraut

Preparation:
Arrange several layers of Swiss cheese in a dark rye bread. Top it with some slices of hot corned beef and drained sauerkraut. Spread mustard then top with another slice of rye bread.

3. Corned Beef Hash with Eggs

This is a tasty and favorable brunch (breakfast and lunch) dish.

Ingredients:

o 1/2 cup green bell pepper (chopped)
o 1/4 cup onions (minced)
o 2 tbsp butter
o 4 cups cooked potatoes (diced)
o 4 to 5 cups corned beef (cooked, chopped)
o 1/2 tsp pepper
o Pepper and salt (to taste)
o 12 eggs

Preparation:

Saute green pepper and onions in butter, until the mixture becomes tender. Add potatoes, corned beef and pepper. Mash together and mix well.

Flatten the mixture between 2 sheets of wax paper until 1-inch thickness is achieved. Cut into 12 large circles. Cook in a skillet until both sides turn brownish.

Add poached egg on both sides. Sprinkle with pepper and salt. Refrigerate and cook before serving.

4. Corned Beef and Vegetables

Ingredients:

o 2 turnips or 1 medium rutabaga (cut this into 2-inch chunks)
o 3 to 4 carrots (cut crosswise and halved lengthwise into 2 to 3 inch pieces
o corned beef brisket of 3-4lbs (cut if necessary)
o 1-1/2 cups water
o 3 medium onions (sliced in 4)
o pepper and salt (to taste)
o 1 small cabbage

Preparation:

Combine all ingredients except cabbage and cook in low heat. Cover and cook for another 4 hours in low heat, or another 2 hours in high heat. Add cabbage. Sprinkle with pepper and salt.

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