Welcome to an all new What's for Dinner episode on The Daily Connoisseur. Today I am sharing 3 slow cooker dinners plus a bonus dinner (for when you forget to use the slow cooker!). Thank you to ButcherBox for sponsoring this video.
Slow Cooker Mongolian Beef
Ingredients
- 3/4 chicken broth
- 2 Tbs soy sauce
- 1 Tbs hoisin sauce
- 2 Tbs minced ginger
- 2 tsp sesame oil
- 1 Tbs minced garlic
- 1 lb steak cut into strips (flank steak or rib eye)
- 2 Tbs cornstarch
- 5 green onions cut into 1-inch pieces
- sesame seeds to garnish
- salt and pepper to taste
- cooked hot rice to serve
Instructions
- In a large slow cooker, combine the broth, soy sauce, hoisin sauce, ginger, sesame oil, and garlic. Add the beef and toss to coat. Cook on low 4-5 hours, until meat is tender.
- In a small bowl, mix cornstarch and water until smooth and then stir into the beef. This will thicken the sauce. Cook for 30 more minutes on high. Serve over hot cooked rice. Sprinkle with green onions and sesame seeds.
Slow Cooker Chicken Chili with White Beans & Peppers
Ingredients
- 1 lb chicken tenders, chopped to 1 inch pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (14 oz each) chicken broth
- 1 can (4 oz) chopped green chiles, drained
- 1 cup mini bell peppers, chopped (any color)
- 2 springs oregano
- 1 tsp cumin seeds
- 3 cans white beans, drained
- 1 cup shredded Monterey Jack cheese
- Sliced jalapeno pepper
Instructions
- Combine chicken, onion, garlic, broth, green chilis, peppers, oregano, cumin, and beans in a large slow cooker. Stir. Add salt and pepper, if desired. Cook on low for 7 hours until chicken is cooked through.
- Top each serving with cheese and, if desired, sliced jalapeno pepper.
Slow Cooker Creamy Chicken Stroganoff
Ingredients
- 3 pounds boneless skinless chicken thighs, cut into 1-in. pieces
- 2 cans condensed cream of chicken soup, undiluted
- 1/2 cup white wine or chicken broth
- 2 large portobello mushrooms caps, sliced
- 2 cups sour cream
- 3/4 teaspoon salt
- Hot cooked egg noodles or other pasta
- Pepper
- Chopped fresh parsley,
Instructions
- Place chicken, a large slow cooker. Pour wine and soup on top. Cook, covered, on high 3 hours. If you need to cut the chicken into smaller pieces, do so now and return to the slow cooker.
- Now add the mushrooms. Cook, covered, on high until mushrooms are tender, 1 hour and 30 minutes longer. Stir in sour cream and salt. Serve over noodles; sprinkle with pepper and top with parsley.
📍Due to supply chain issues, the hardcover of Lessons from Madame Chic is not available until late January. Kindle and Audible versions are still available.
📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.
📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the MEMBERSHIPS feature. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too!
Madame Chic in Russia...
Visit my newly designed Author Website
Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.
Facebook facebook.com/JenniferLScottAuthor
Twitter @JL_Scott
Instagram @dailyconnoisseur
Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home
FTC: This post is sponsored by Butcher Box. I use affiliate links, including Amazon affiliate links. Thank you for your support.
