Slow Cooker Bread

Ingredients :

2 teaspoons active-dry yeast

1 cup warm water

2 Tablespoons butter, melted

1 cup milk

2 Tablespoons white sugar

1 Tablespoon salt

5 ½ cups all-purpose OR bread flour

Method :

1. Pour WARM water into a large mixing bowl; sprinkle the yeast over the top. Let this mixture stand for approximately 5 minutes, or until the yeast has dissolved.

2. Add the milk, sugar, salt, melted butter and 1 cup of flour to the yeast mixture. Stir until combined.

3. Add the remaining 4½ cups of flour. Stir the entire mixture for a few minutes.

4. Knead the dough by hand on a flat surface that has been sprinkled with flour. If the dough is sticky, add extra flour, a tablespoon at a time, until it is no longer sticky. The dough has been thoroughly kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked. There is no need to let the bread rise. It will rise and bake all at once, during the slow cooking process.

5. This recipe makes 2 loaves of bread, so at this point separate dough into 2 equal balls. Put one half in the refrigerator, covered.

6. Shape the remaining dough ball into a loaf and place in a loaf pan that has been sprayed with non-stick cooking spray. Place the loaf pan into the slow cooker and cover with the lid.

7. Set your slow cooker to HIGH and bake for approximately 1-2 ½ hours. Baking times will vary. Check loaf around the 1 hour mark, then 30 minutes later, then every 15 minutes until it is done. A finished loaf will have an internal temperature of approximately 190°F to 200°F.

8. If you wanted a crustier loaf, you can put the loaf under the broiler for a few minutes to brown up the top.

9. Let the loaf cool completely on a wire rack, then slice and serve.

10. Repeat baking process with refrigerated loaf and freeze after loaf has been cooked.

Slow cooked Pepper Steak

Ingredients :

• 2 pounds beef strips or top beef sirloin, cut into strips
• 1 green bell pepper, sliced thick
• 1 red bell pepper, sliced thick
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/2 cup water
• 1/2 cup chopped onion
• 1 can chopped tomatoes, with liquid
• ½ cup water (divided see below)
• 2 beef bouillon cubes
• 1 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• ¼ tsp. ground ginger
• ¼ tsp. garlic powder
• ¼ tsp. black pepper
• 2 tsp. brown sugar
• 1 teaspoon salt

Method:

Place the beef, bell peppers and onions in a 4-quart or larger slow cooker. Set aside.

Take ¼ cup water and drop the bouillon cube in the cup and microwave for a minute. Take out from microwave and mix until dissolved.

Take ¼ cup normal water and mix in cornstarch until dissolved. Add the hot bouillon water and stir in properly.

Pour into the slow cooker with meat. Stir in rest of the ingredient.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Chicken Enchilada Stew

Ingredients :

1. 2 pound of chicken breasts
2. 1 large onion, chopped
3. 1 can corn with red and green bell peppers
4. 1 can of chopped jalapenos
5. 2 tablespoons Extra Virgin olive oil
6. 1 can of diced tomatoes
7. 4 tablespoons tomato sauce
8. 1 tablespoon minced garlic
9. 1 tablespoon cumin powder
10. 1 teaspoon chili powder
11. 2 teaspoons dried oregano
12. ¾ cup Old El Pasa or any other Enchilada sauce
13. Salt and pepper, to taste
14. Cilantro, to garnish

Method :

1. Take a crockpot. Add chicken breasts.
2. Then add the rest of the ingredients in any order.
3. Put on low for 8-10 hours or high for 6-8.
4. After it's done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
5. Top with cilantro and serve.