Hi Friends,

I've made this dish often, but I've never really measured the ingredients, so here's my best reasonable approximation.

Note: If you freeze the leftover cooking liquid, it can then be added to bean soup, ham or cabbage dishes, or even used to cook dumplings in. It's delicious.

Slow Cooker Green Beans, Ham and Potatoes

Ingredients

• 2 pounds fresh green beans, rinsed and trimmed
• 1 large onion, chopped
• 3 ham hocks
• 1 1/2 pounds new potatoes, quartered
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoning salt
• 1 tablespoon chicken bouillon granules
• ground black pepper to taste

Directions

1. Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
2. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
3. To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth. Serves 8-10.

Have A Terrific Week,

Phil

Hi Friends,

We originally came up with this recipe using ingredients on hand and it has became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!

Slow Cooker Italian Chicken Alfredo

Ingredients

• cooking spray
• 6 (4 ounce) skinless, boneless chicken breast halves
• 3/4 cup water
• 1-1/2 (.7 ounce) packages dry Italian-style salad dressing mix
• 1-1/2 cloves garlic, pressed
• 1-1/2 (8 ounce) packages cream cheese, softened
• 1-1/2 (10.75 ounce) cans condensed cream of chicken soup
• 1-1/2 (4.5 ounce) cans chopped canned mushrooms
• 1-1/2 (8 ounce) packages spaghetti
• 1 tablespoon and 1-1/2 teaspoons chopped fresh parsley

Directions

1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley. Serves 6.

Have A Happy Monday,

Phil

Quote:

Hi Friends,

We originally came up with this recipe using ingredients on hand and it has became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!

Slow Cooker Italian Chicken Alfredo

Ingredients

• cooking spray
• 6 (4 ounce) skinless, boneless chicken breast halves
• 3/4 cup water
• 1-1/2 (.7 ounce) packages dry Italian-style salad dressing mix
• 1-1/2 cloves garlic, pressed
• 1-1/2 (8 ounce) packages cream cheese, softened
• 1-1/2 (10.75 ounce) cans condensed cream of chicken soup
• 1-1/2 (4.5 ounce) cans chopped canned mushrooms
• 1-1/2 (8 ounce) packages spaghetti
• 1 tablespoon and 1-1/2 teaspoons chopped fresh parsley

Directions

1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley. Serves 6.

Have A Happy Monday,

Phil

Hi Peter,

So nice of you to stop by for visit. I must admit that I don't always use the same ingredients each time in recipes, but I've found that with very few exceptions, experimenting works out fine and the results are usually quite tasty. As for Crockpot cooking, I've always been a big Fan too, not only for the convenience, but also because you can be a little less particular with the cuts of Meat and it usually comes out Tender & Tasty.

Here's another favorite at my house. If you're looking for a tangy slow cooked dinner then you should check out this hearty chicken and veggie dinner flavored by peach preserves.

Glazed Peach Chicken

6

boneless, skinless chicken thighs (about 2 pounds)

1/4

teaspoon salt

2

cloves garlic, finely chopped

2

jalapeño chilies, seeded and chopped

2

medium dark orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)

1 1/2

cups frozen small whole onions (from 1-pound bag)

2

tablespoons water

2

tablespoons cornstarch

1/4

teaspoon salt

3/4

cup peach preserves

1 1/2

cups frozen snap pea pods (from 1-pound bag), thawed

1. Place chicken in 3 1/2- to 4-quart slow cooker; sprinkle with 1/4 teaspoon salt. Top with garlic, chilies, sweet potatoes and onions.
2. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Remove chicken, sweet potatoes and onions from slow cooker, using slotted spoon; place on serving platter. Cover to keep warm.
4. Mix water, cornstarch and 1/4 teaspoon salt. Pour juices from slow cooker into 2-quart saucepan. Stir preserves and cornstarch mixture into juices. Heat to boiling; boil and stir about 1 minute or until thickened. Stir in pea pods. Cook 1 to 2 minutes longer or until pea pods are tender. Serve sauce over chicken and vegetables. Makes 6 servings.

Have A Wonderful Evening,

Phil