Slow Cooker Hawaiian Meatballs

It's here! The 4th annual Diva "Ball" theme! We love us some spherical food. For this month's meal, I am making Hawaiian Meatballs that you can conveniently make in your slow cooker.





Ingredients:

32 oz. package of precooked, frozen meatballs
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. Soy sauce
Rice

Preparation:
Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.

Prepare the rice and serve with the meatballs on top.

Does it get any easier??

Slow Cooker Cream Cheese Chicken Chili

Happy Crock-tober! My meal for our October theme was found on Pinterest. I must have really thought it looked good, because I pinned it three separate times. The best part about it is the chicken goes in frozen, so you don't even have to remember to thaw first.

I served over rice.

Ingredients:
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Preparation:
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese. (I didn't do this, and it was fine)
Shred the chicken into large pieces

Slow-Cooker Jambalaya

Happy Crock-tober!!



For this month's slower cooker theme, I did Slow Cooker Jambalaya. I was really pleased with how easy it was to put together. (I cheat and buy pre-chopped onions.) Also, the recipe I'm posting serves 8 people. I just halved it for Divas so it should (hopefully) serve "4."

Hope you enjoy!

2 pounds boneless, skinless chicken thighs
1 pound (turkey) smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional


Directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Crock Pot - Polynesian Roast Beef

1 boneless beef top round roast (3-1/4 pounds)
2 tablespoons Browning sauce, optional
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 can (8oz) unsweetened sliced pineapple
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ginger
1/2 cup beef broth
1/4 cup soy sauce
1/2 teaspoon minced garlic
1 medium green pepper, sliced

1. Cut roast in half; brush with browining sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in 3 qt. slow cooker; top with roast.
2. Drain pineapple, reserving juice; refriderate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
3. Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.

Crock Pot Appetizer Trifecta

At our monthly Dinnertime Diva gatherings the host diva always prepares some appetizers for the group. When possible, the appetizers reflect the theme of the month.

Since September is "Crock Pot Meals" I am once again in search of the Appetizer Trifecta for one of my favorite appliances....

Oh my triple crock pot...what a fun Christmas gift from my parents. Since getting it last year it has been a hit at many get togethers (including Dessert Diva's baby shower!). Since most of the diva gatherings involve appetizers I've been in search of 3 appetizer recipes that really compliment each other.

This is harder than it sounds because variety is key. For example, I never want 3 things that are all served with tortilla chips (too boring). On the other hand you don't want 3 things that are so different that the flavors don't go well together (too crazy). I want 3 recipes that make people go "mmm" (just right). Ah...the search for the appetizer trifecta.

Here are some of the Divas favorite crock pot appetizers:
(Be sure to check back this week as we post the recipes for all of the food listed below!)

-Buffalo Chicken Dip
-Spicy Nacho Dip
-Pizza Dip
-Mexican Dip
-Jalepeno Popper Dip
-Meatball Biscuits with Marinara Sauce
-Artichoke Spread
-Reuben Delight

We'd love to hear your ideas...what 3 recipes would you put as your crock pot "Appetizer Trifecta"?

Until next dinner...

Slow Cooker Shredded BBQ Chicken (Saucy Diva)

I love coming home to dinner waiting for me in the slow cooker. This savory bbq chicken sandwich is delicious paired with a salad and corn on the cob.

Ingredients:

2 1/2 lbs boneless skinless chicken thighs
1 tablespoon olive oil
1 1/2 cups of ketchup
1/4 cup brown sugar, firmly packed
1 tablespoon worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 teaspoon black pepper
1/2 teaspoon garlic salt
4 hamburger buns

Prep:
1. Heat the oil in a large skillet over medium high heat. Brown the chicken, turning once, for 4 minutes per side. Remove from heat and place in slow cooker.

2. Combine the ketchup, brown sugar, worcestershire sauce, vinegar, mustard, pepper, and garlic salt. Pour over chicken.

3. Cook on low for 7-8 hours. Remove chicken, shred, and return to the sauce. Serve chicken mounded on the buns.