Hi Pat,

I'll try to stop by as often as I can over at your Cat Forums, but it's been rough healthwise for awhile recently. Hope that things will look up soon.

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Then it is good served over mashed potatoes.

Slow Cooker Chicken and Noodles

Ingredients

• 4 skinless, boneless chicken breast halves
• 6 cups water
• 1 onion, chopped
• 2 stalks celery, chopped (optional)
• salt and pepper to taste
• 1 (12 ounce) package frozen egg noodles

Directions

1. Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
2. When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste. Serves 6.

Have A Wonderful Week My Friends,

Phil

Hello Myrna,

Thanks so much for stopping by with a Cup of Cheer and an Adorable Kitty! Happy St Pats my Friend.

A slow cooker recipe for some traditional-style Irish corned beef and cabbage that smells as good as it tastes. Sweet potatoes are added for those whose diet prefers them.

Stout Slow Cooker Corned Beef and Veggies

Ingredients

• 1 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), divided
• 3/4 (4 pound) corned beef brisket
• 1 cup and 2 tablespoons brown sugar
• 2-1/4 sweet potatoes, cut into chunks
• 3/4 head cabbage, cored and coarsely chopped
• 1-1/2 large sweet onions, chopped
• 4-1/2 large carrots, chopped
• 2-1/4 red potatoes, cut into chunks

Directions

1. Pour 1 bottle Irish stout beer into a slow cooker.
2. Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
3. Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
4. Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing. Serves 10-12.

Have A Happy St Patrick's Day,

Phil

Hello Friends,

Tonight we've got something a "little" different. Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.

Slow Cooker Carnitas

Ingredients

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless pork shoulder roast
• 2 bay leaves
• 2 cups chicken broth

Directions

1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat. Serves 8-10.

Have A Marvelous Monday,

Phil