Slow Cooker Mac And Cheese With Garlic Chicken Recipes

CHICKEN CROCK POT MAC 'N CHEESE

Steps:

• Mix together all of your ingredients in a lightly greased 6-quart crock pot
• Cover and cook on low for 1.5-2 hours, stirring occasionally
• Once the cheese sauce is smooth, remove insert and set on a heat-resistant surface for approximately 30 minutes, stirring occasionally (this gives the sauce time to thicken up)

SLOW COOKER MAC AND CHEESE WITH GARLIC CHICKEN

Steps:

• Place chicken in crock and add broth, garlic, garlic powder, salt and pepper
• Cover and cook on low for 5-7 hours or high for about 3 until chicken is fully cooked
• Remove chicken from crock and shred with two forks
• Add noodles, shredded cheese and cream cheese to slow cooker along with chicken
• Stir well to coat and combine noodles
• Cover and cook on high for 30-60 minutes, stir once or twice during this time for best results
• Pasta is done with liquid is absorbed and pasta is al dente (or softer if you prefer). You can more liquid if necessary adding 1/2 cup at a time. An extra splash of milk before serving will make it really creamy.
• Stir and serve immediately (don't leave finished Mac and Cheese sitting on warm)

SLOW-COOKER TWENTY-GARLIC CHICKEN DINNER

Steps:

• In small bowl, mix salt, paprika, pepper and oil to form paste; spread evenly over each piece of chicken.
• In 5- to 6-quart slow cooker, place onion slices. Arrange chicken over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves around chicken.
• Cover; cook on Low setting 7 to 8 hours.
• With slotted spoon, remove chicken, onion and garlic from slow cooker; place on serving platter. Squeeze garlic cloves to use cooked garlic on mashed potatoes, vegetables or bread.

SLOW COOKER GARLIC CHICKEN

Steps:

• Pour stock and wine into cooker.
• Combine salt, pepper and Herbes De Provence and sprinkle on both sides of chicken.
• Put chicken into cooker and add garlic around chicken.
• Cover and cook on low for 8 hours.

SLOW-COOKER PRIME RIB ROAST

Steps:

• In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
• Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
• Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
• Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.