– Recipes –
Slow Cooker Cookin'
After a long day, who doesn’t want to come home to a delicious, ready-to-eat dinner? Check out these Co-op-approved slow cooker meals for a fast, easy, and tasty meal!
Chicken Tortilla Soup
Laurie Crawford
Monroe Ag1 Farmers Co-op __________________________________ 1 lb. boneless, skinless chicken breasts 1 white onion, chopped 2 bell peppers, seeds and ribs removed, chopped 3 cloves garlic, finely chopped 1 (15 oz.) can black beans, rinsed 1 (15 oz.) can fire-roasted tomatoes 1 cup frozen corn 1⁄4 cup cilantro, chopped, plus more for serving 1 tbsp. chili powder 1 tbsp. ground cumin 1 tsp. Kosher salt 2 cups low-sodium chicken broth 1 cup shredded Monterey Jack cheese 1 tbsp. extra-virgin olive oil 3 small corn tortillas, cut into strips Sliced avocados, sour cream, and lime wedges for serving
Spread chicken in the bottom of large slow cooker evenly. Add onion, bell peppers, garlic, beans, tomatoes, corn, cilantro, chili powder, cumin, and salt. Pour broth over. Cover and cook on low for 5-6 hours. Shred chicken, top with cheese, cover and cook 5 minutes to melt cheese. Meanwhile in a large skillet, heat oil over medium heat. Add tortilla strips and cook, tossing until crispy and golden brown. Transfer to paper towel-lined dish. Top soup with tortilla crisps, avocado, sour cream and cilantro. Serve with lime wedges.
Chicken Cacciatore
Doris Smithson Temple Greeneville Washington Farmers Co-op ___________________________
• 4 chicken breasts • 1-2 tsps. minced garlic • 2 cups onion, chopped • 2 cups green pepper, chopped • 1 (12 oz.) tomato paste • 1 (15 oz.) can diced tomatoes, undrained • 8 ounces mushrooms, sliced • 1-2 tsps. Italian seasoning Spray the inside of slow cooker with Pam. Place chicken in bottom of pot. In a bowl, combine remaining ingredients and pour over the chicken. Cook on low for 6-8 hours. This dish can be baked in a 350° oven, covered, for 40 to 45 minutes.
Coca-Cola Roast
Brenda Kelley Lexington First Farmers Co-op ___________________________
• 1 beef roast (select size needed) • 1 can cream of mushroom soup • 1 pkg. dry onion soup mix • 1 (12 oz.) can Coke or Pepsi (not diet) • Red potatoes, halved (select amt. needed) • Carrots, cut in chunks (select amt. needed) Place beef in slow cooker and top with dry onion soup mix. Place vegetables around roast. Mix the cream of mushroom soup and the Coca-Cola in a bowl and pour over roast. Set slow cooker on low and cook for 6-8 hours. The longer you cook, the more tender the meat becomes. The liquid makes a gravy that is delicious.
Honey Garlic Chicken
Jean Lewis Oneida Scott Morgan Farmers Co-op ___________________________
• 8 chicken thighs, boneless and skinless • 6 garlic cloves, minced • ½ cup honey • ½ cup ketchup • ½ cup soy sauce • ½ tsp. dried oregano • 2 tbsps. parsley • 1 tbsp. sesame seeds (optional) Arrange chicken on the bottom of slow cooker. In a mixing bowl, combine next 6 ingredients and mix thoroughly. Pour sauce over chicken. Cook 4-5 hours on low or 3-4 hours on high. Remove chicken and pour sauce over. Sprinkle with sesame seeds. Note: If you prefer a thicker sauce, approximately 30 minutes before it’s finished cooking, whisk a cornstarch slurry (cornstarch and water in a 1:2 ratio) in to sauce and continue cooking.
Shrimp Balls Appetizer
Jean Lewis Oneida Scott Farmers Co-op ___________________________
• 2 cans (12-oz.) shrimp, not drained, finely chopped • 1 tsp. lemon juice • 1½ cups seasoned stuffing mix (approx. 1 box) • 1 egg, beaten • ½ cup onion, finely chopped • Garlic powder • Pepper • Old Bay seasoning • ½ lb. bacon, cut in halves Combine shrimp with its liquid and lemon juice. Add stuffing mix, egg, onion, and seasonings to your taste and blend well. Make 1-inch balls and wrap with ½ strip of bacon. Secure with a toothpick. Place on broiler pan and bake at 350° for 30 minutes. Turn a couple of times to get bacon cooked all around. Can be made ahead and frozen or refrigerated, just reheat under the broiler to re-crisp the bacon. Makes around 20 balls.
Santa Fe Chili
Janie Redfield Murfreesboro Rutherford Farmers Co-op ___________________________
• 2 lbs. ground beef • 1 onion, chopped • 2 pkgs. low-sodium taco seasoning • 2 cans chili beans • 2 cans white shoepeg corn • 2 cans black beans, drained and rinsed • 1 can tomatoes and green chilis • 1 (28 oz.) can petite or diced tomatoes • 1 can dark red kidney beans Brown ground beef and onion; drain. Add all remaining ingredients in a Dutch oven. Stir well and bring to a boil over medium heat. Put lid on and reduce heat to simmer. Cook for 1 hour, stirring occasionally. If using a slow cooker, set on high for 1 hour. Turn to low and cook 3 hours.
Pork Chops
Myrtle Barrett Rogersville Hawkins Farmers Co-op ___________________________
• 6 to 8 pork chops • ½ tsp. garlic powder • ½ cup flour • 1 tbsp. salt • 1 tbsp. oil • 1 can chicken and rice soup Coat pork chops with mixture of flour, garlic, and salt. Brown quickly in oil in large skillet. Place browned chops in slow cooker. Add soup plus ½ (soup) can of water. Cover and cook on low for 8 hours.
Corn recipes in January
On the cob, off the cob, grilled, in a salad, Mexican dish, or soup – the options are truly endless when it comes to fixing corn. This Southern staple brings the flavor to any meal whether as a complete side or used as an ingredient.
Share your favorite dishes highlighting corn for the chance to be named “Cook of the Month” for the January issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.
Monday, November 24, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.