3 Easy Slow-Cooker Meals

Days are long and you're tired.  Don't go through the Drive-Thru to get greasy burgers.  Fill your Slow-Cooker quickly in the morning and you'll come home to an amazing dinner.  As the days get colder and shorter, you'll love smelling the scent of a home-cooked dinner.  Here are three of my favorites:

Beef Stew

• 1 1/2 pounds Beef Stew Meat
• 12 small potatoes, cut in half
• 1 medium onion, chopped
• 1 bag baby carrots
• 2 Cups water
• 1 dried bay leaf
• Seasoning ( 1 1/2 teaspoons)  salt, pepper, your choice
• 1/4 cup water
• 2 Tablespoons flour

Directions: Place top 7 ingredients into crock-pot.  Cook on low for 8 hours.  Mix last two ingredients and gradually stir into the crock-pot.  Cook on high for 15 minutes or until slightly thickened.  Remove bay leaf. Serve.

Chicken and Vegetables

• 8 Chicken thighs (boneless, skinless)
• 2 Cups chicken broth
• 1 teaspoon salt ( or less for certain diets)
• 1/4 teaspoon pepper
• 8 oz. pearl onions (or chopped onions)
• 2 cloves, finely chopped
• 1 bag baby carrots (1 pound)
• 1 pound small button mushrooms
• 2 Tablespoons cold water
• 2 Tablespoons flour

Directions: Add first 7 ingredients into crockpot.  Cover and cook on low for 8 hours.  Then add mushrooms.  Stir cold water and flour and gradually add to the crockpot.  Cook on high for 15 minutes or until it thickens.  Serve.

Bean Soup

• 5 cans broth (chicken or vegetable)
• 20 oz Mixed Beans
• 4 medium carrots (2 cups) chopped
• 3 celery stalks chopped
• 1 onion, chopped
• 2 Tablespoons tomato paste
• 1 teaspoon salt (or less for certain diets)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1 can diced tomatoes, undrained

Directions: Cook in crockpot on low heat for 8-10 hours, or until beans are soft.  Then, stir in can of tomatoes and cook on high for 15 minutes.  Serve.

@2017, copyright Lisa Ehrman