Slow Cooker Lemon Chicken

4 boneless skinless chicken breasts
Salt and pepper, to taste
3 cloves smashed garlic
1 cup long grain rice
1/4 cup freshly sqeezed lemon juice
2 1/4 cups chicken stock

Season the chicken with the salt and pepper and place at the bottom of the slow cooker. Add garlic and rice. Combine the lemon juice and chicken stock and pour over the chicken. Stir gently to combine. Cook on low for 8 hours

Whole Slow Cooked Chicken

1 small whole chicken, skin removed (small enough to fit in your slow cooker)
1/2 cup chicken broth
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 tsp. Worcestershire sauce
2 tsp. balsamic vinegar
2 tsp. lemon juice
1 tsp. sesame oil
2 Tbsps. minced garlic

Remove skin from chicken and empty and clean chicken cavity. Pat dry with a paper towel and place inside the slow cooker. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover. Cook on low setting for 8 hours, or 4 hours on high setting. Pull apart and serve over jasmine rice.

Beef Goulash

2 1/2 lb. top round beef roast, cut into 1-inch cubes
1 large onion, sliced
2 to 3 Tbsp. oil
2 cups water
8 oz. tomato sauce
2 beef stock cubes
3 Tbsp. paprika
1/2 tsp. ground pepper
2 Tbsp. flour

In skillet, brown meat and onions in oil. Add beef and onion mixture to slow cooker with water, stock cubes, flour, tomato sauce, paprika, and pepper. Cover and cook on low for 8 to 10 hours, until meat is tender.

Beef Stroganoff

1 1/2 pounds top round steak, cut into bite sized strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1 cube beef bouillon
1/4 cup wine
1 tablespoon all-purpose flour
1/4 cup water
1 clove garlic, minced
1 teaspoon Worcestershire sauce
3/4 cup sour cream
1/2 cup chopped fresh parsley.

Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Than add the onion, soup, mushrooms and bouillon. In a separate small bowl, combine the wine with the flour.Mix well and add to the slow cooker. Add the water, garlic and Worcestershire sauce. Cook on low setting for 7 to 8 hours. One hour before serving, stir in the sour cream and the parsley. Serve over hot, buttered noodles.

Crockpot Lasagne

1 pound ground beef
1 med. onion, chopped
1 jar of your favourite spaghetti sauce
Large (500ml) container cottage cheese
1/2 cup grated parmesan cheese
1 egg
lasagna noodles (no need to cook them)
1 cup shredded mozzarella cheese (reserve 1/2 cup for top)

Brown meat and onion in skillet. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, add about a 1/2 cup of water to thin it). In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly.

Spoon a layer of meat sauce onto the bottom of crock cooker. Add TWO layers of uncooked lasagna noodles (brake them as necessary to fit them in) and then top with cottage cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours.