Caramelized Onions in a Slow Cooker

By Monica at http://www.theyummylife.com/Caramelized_Onions              Servings: 4 1/2 cups

Ingredients

• 6 large yellow onions
• 2 tablespoons olive oil

Directions

Cut the peeled onions in halves and then quarters from pole to pole. Cut each quarter, pole to pole, in 1/4 inch slices. Coat inside of slow cooker with cooking spray. Add sliced onions and olive oil to slow cooker; toss with tongs or 2 forks to separate slices and distribute olive oil. Cover and cook on high for approx. 12-14 hours, until browned to desired color. Keep an eye on them during the last few hours of cooking time; if they begin to burn around the edges, stir, recover, and continue cooking until caramelized throughout.

Cooked onions may be eaten right way or frozen in small portions for future use.

Suggestions uses for caramelized onions:
--as a pizza topping (mushrooms and --caramelized onions are a perfect pairing)
--in an omelette
--on a burger, in a grilled panini or hot sandwich
--on a baked potato
--as a topping for grilled or broiled meat
--stirred into mashed potatoes
--mixed into sauteed greens
--tossed with pasta
--as an appetizer topping (a cracker spread with soft cheese, topped with caramelized onions)
--stirred into dips
--stirred into soups

Refrigerate or freeze. I like this Crock Pot method because it makes a big batch that I can freeze in small portions for use in future recipes. They're great to have on hand to add some quick pizzazz to many meals. I use small 4 oz. (1/2 cup) mason jars and ziploc freezer bags for freezing mine. I also keep the onion broth that remains in the bottom of the slow cooker. It has amazing flavor that is great to add to soups, sauces, and gravies.

Nutritional information. These are a low-calorie way to add a big flavor boost to your food. For 1/4 cup serving: 28 calories, 1.6g fat, 3.4g carbs, .6g fiber, 1.6g sugar, .4g protein; Weight Watchers PointsPlus: 1

5 Can Crockpot Chili

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 large can crushed tomatoes
3 cans of beans (kidney, white, pinto, etc)
1 can corn
1 pkg taco seasoning
3 frozen, uncooked chicken breasts or other meat

Directions

1. Mix together and cook 8-10 hours in a crockpot.
2. Just before serving, remove chicken, cut into bite-sized pieces, and return to chili.
3. Top with cheese, black olives, sour cream, etc.

Easy Crockpot Chili

Submitted by Chuck Cady

This recipe is designed for a 6 quart crockpot

Ingredients

4 (15.5 oz) cans red beans, drained
2 (24 oz) bottles chunky salsa
3-4 (28 oz) cans tomato sauce
1 pkg chili seasoning

Directions

1. Stir beans, salsa, and tomato sauce, and seasoning into crockpot.
2. Cook on low for 6-8 hours, or high for 4 hours.
3. Top with cheese, sour cream, sliced olives, etc.

Notes:

• This is really good the next day. It tends to thicken overnight, if it lasts that long.
• Instead of tomato sauce, you can use whole tomatoes. Simply puree them in a blender.
• You can use taco seasoning instead of chili seasoning They tend to use the same spices.

Crock Pot Chicken Alfredo

Submitted Chris Fowler

This beauty was posted on the back of a 3 x 5 card that was handed out in Relief Society in April 2010. It is from Kari Seamons, and has become a family favorite. It is so quick and easy and yummy.

Ingredients

1 can Cream of Chicken Soup
8 (8 oz) Cream Cheese
1 italian dressing mix
1/3 soup can of water
2-3 Chicken Breasts, cubed

Directions

1. Combine all ingredients in a crock pot.
2. Cook on low 5-6 hours or on high 3-4 hours.
3. Serve over fettuccine noodles.

If you don't want to buy a $2 for italian dressing mix, here is an inexpensive replacement recipe for Italian Dressing Mix.