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BBQ MEATLOAF
2 - 2 1/2 lbs. ground beef
1 egg
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 tsp. prepared mustard
1 Tbsp. vinegar
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your slow
cooker. Cut a strip of foil to go under the meatloaf in the slow cooker, leaving it long
enough so that you can use it to lift the meatloaf out when it is finished cooking.
After placing the meatloaf in slow cooker, top the meatloaf with an additional 1/3 C.
barbecue sauce. Cook for 8 - 10 hours on Low.
CHICKEN MERLOT WITH MUSHROOMS
2 1/2 to 3 lbs. boneless,
skinless chicken thighs
2 garlic cloves, peeled and minced
1 6-oz. can tomato paste
2 Tbsp. quick-cooking tapioca
2 Tbsp. chopped fresh basil
1/4 tsp. salt
2 C. cooked noodles
Rinse chicken, pat dry and set aside.
Place the mushrooms, onion and garlic in the insert of the slow cooker. Place the chicken
pieces on top of the vegetables.
Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in
a medium bowl. Pour mixture over the chicken and vegetables.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese.
LEMON GARLIC CHICKEN
2 lbs. chicken breasts boneless/skinless
1/2 tsp seasoned salt
2 Tbsp. butter
4 Tbsp. fresh lemon juice
2 tsp. chicken bouillon
Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl.
Sprinkle on the chicken and pat it in.
Fry the chicken breasts until browned in the butter. Transfer chicken to the slow cooker.
Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned
bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.
Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours. Add parsley and
baste chicken. Cover and cook another 15 -30 minutes.
3/4 C. barbecue sauce
1 C. crushed soda crackers
1/2 C. diced onion
1/4 C. water
2 Tbsp. brown sugar
12 oz. sliced fresh mushrooms
1 large onion, peeled and chopped
3/4 C. low-sodium chicken broth
1/4 C. Merlot or any dry red wine, or
additional chicken broth
2 tsp. granulated sugar
1/4 tsp. freshly ground black pepper
2 Tbsp. freshly grated Parmesan cheese
1 1/2 tsp. oregano leaves crushed
1/4 tsp. pepper freshly ground
1/4 C. water
4 cloves garlic minced
2 tsp. fresh chopped parsley
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