Weekend Hy-Vee Recipes: Slow cooker ideas - KWWL - Eastern Iowa Breaking News, Weather, Closings

Weekend Hy-Vee Recipes: Slow cooker ideas

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Simplified Slow Cooker Jambalaya

Source: www.hy-vee.com <http://www.hy-vee.com>

Serves 8

All you need:

1 cup chopped onion

1 cup chopped green bell pepper

1 cup chopped celery

2 teaspoons refrigerated minced garlic

1 jar (16 oz.) Hy-Vee hot picante sauce

1 can (10 oz.) Hy-Vee diced tomatoes and green chilies, undrained

2 cups chopped fully cooked hot sausage

½ teaspoon Hy-Vee salt

½ teaspoon hot pepper sauce

1 bag (8 oz.) cooked salad shrimp, thawed

4 cups Hy-Vee hot cooked rice

All you do:

1. Combine onion, bell pepper, celery, garlic, picante sauce, tomatoes, sausage, salt and pepper sauce in 4 to 6-quart slow cooker.

2. Cover and cook on LOW for 7 to 8 hours, or HIGH for 3 to 4 hours.

3. Stir in shrimp. Cover and cook 15 to 20 minutes or until heated through.

4. Serve with cooked rice.

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Slow-Cooker Chicken Pot Pie

Source: www.hy-vee.com <http://www.hy-vee.com>

Serves 8.

All you need:

2 pounds boneless, skinless chicken breast, cut into ½-inch cubes

2/3 cup Hy-Vee flour, divided

1 cup frozen Hy-Vee peas

4 carrots, peeled and chopped

4 celery stalks, chopped

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon Hy-Vee Italian seasoning

½ teaspoon Hy-Vee black pepper

1 bay leaf

2-1/3 cups Hy-Vee reduced-sodium chicken broth, divided

Quick biscuits, optional

Hy-Vee slat and Hy-Vee pepper, to taste

All you do:

1. In a medium bowl, coat cubed chicken with 1/3 cup flour; place in slow cooker. Add peas, carrots, celery, onion, garlic, Italian seasoning, pepper and bay leaf; stir in 2 cups chicken broth.

2. Cover and cook on LOW 7 to 9 hours or on HIGH 4 to 5 hours. Remove bay leaf and discard.

3. Combine remaining 1/3 cup flour and 1/3 cup chicken broth, stirring until smooth. If cooking on LOW, turn heat to HIGH and stir in flour mixtures. Heat an additional 15 minutes or until thickened.

4. Serve over quick biscuits and season with salt and pepper if desired.

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Zesty Minestrone

Source: www.kraftrecipes.com <http://www.kraftrecipes.com>

Serves 8 (about 1 cup each).

All you need:

¼ cup Kraft Zesty Italian Dressing

1 onion, chopped

1 stalk celery, chopped

1 carrot, peeled, chopped

1 can (14 ½ oz.) diced tomatoes

1 can (19 oz.) red kidney beans, rinsed

2 cans (14 oz. each) vegetable broth

2 cups water

1 teaspoon Italian seasoning

1 ½ cups small shell macaroni, uncooked

½ cup grated Parmesan cheese

All you do:

1. Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 minutes or until crisp-tender, stirring occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water and seasoning; stir. Cover with lid.

2. Cook on LOW for 6 hours or on HIGH for 3 hours.

3. Stir in macaroni; cook 10 to 15 minutes or until macaroni is tender. Sprinkle with cheese just before serving.

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Slow-Cooker Peach Cobbler

Source: www.hy-vee.com <http://www.hy-vee.com>

Serves 8

All you need:

4 peaches, peeled and sliced

2 cups low-fat granola

1/3 cup Hy-Vee honey

2 tablespoons Hy-Vee butter, melted

½ teaspoon ground cinnamon

Hy-Vee light whipped topping, thawed, optional

All you do:

1. Stir peached and granola together in a greased 4-quart slow cooker.

2. In a small bowl, combine honey and butter. Drizzle over peach mixture.

3. Sprinkle with cinnamon. Cook on HIGH for 1 ½ hours.

4. Serve warm with shipped topping, if desired.

 

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