CROCKPOT CRANBERRY AND ORANGE MEATBALLS

These tender Crockpot cranberry and orange meatballs are easy to make, sweet, and comforting.

Now and then it's pleasant to clean off the moderate cooker. I like basic formulas and I adore the fragrance that fills my kitchen as these meatballs cook. 

These pork meatballs are delicate and delightful, and the sauce is sweet with a tiny bit of harsh. The meatballs and sauce run well with jasmine rice, and spring onions cut on top finish the dish. 

This formula makes around 35 meatballs and a liberal measure of sauce, so there are a lot of scraps to be had. Work snacks settled for the week!

Recipe type: Slow Cooker

Prep time:  25 mins

Cook time:  6 hours

Total time:  6 hours 25 mins

Serves: 6-8

 

Sweet and sour cranberry and orange meatballs in the slow cooker.

INGREDIENTS

For the Meatballs

• 2 pounds lean ground pork
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup milk (I used skim)
• 1 teaspoon garlic powder
• Salt & pepper

For the Sauce

• 1 (11.8 fluid ounce) can jellied cranberry sauce (I used Ocean Spray)
• 1 (8.5 fluid ounce) jar orange marmalade
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce

Serve with:

• Jasmine rice
• Spring onions, chopped

INSTRUCTIONS

1. In a large bowl, combine meatball ingredients, mixing gently with your hands and forming 1.5 inch balls (recipe should make 30-40). Set aside.
2. Add sauce ingredients into your slow cooker. Stir until mostly combined (it's ok if the cranberry jelly doesn't completely break up, it will once it cooks). Set on low heat.
3. Add meatballs to slow cooker. I find it works best to add a few at a time, and carefully mixing with the sauce as you go along so meatballs are coated.
4. Close lid and let cook for 5.5-6 hours on low or until meatballs are cooked through. I stir it periodically, but it's not necessary (i.e. if you're not home).
5. Serve with rice and chopped spring onions.

CROCKPOT CHICKEN STEW

Chuck the ingredients in the slow cooker in the morning, and come home to this delicious rustic Crockpot chicken stew! This recipe is healthy, flavorful, filling, and will warm you up on a chilly day.

I cooked this stew for seven hours, however in the event that you're out of the house for more, it would not be an issue to give it a chance to cook more. I just tossed the potatoes into the Crockpot without cutting them, yet don't hesitate to slice them down the middle on the off chance that you need. Same goes for the mushrooms and carrots. 

Boneless, skinless chicken thighs are a decent decision for moderate cooking. Chicken bosom dries out in the event that you cook it for a really long time. 

This formula makes a considerable measure of delectable sauce. I included some of cornstarch to thicken up the sauce a bit roughly 30 minutes preceding serving it. 

The group envisioned made six tasty work snacks for my significant other and me. Beats pressing a sandwich or getting to my crisis stash of Mr. Kader 😉

Recipe type: Crockpot

Prep time:  10 mins

Cook time:  7 hours

Total time:  7 hours 10 mins

Serves: 6

 

A rustic chicken stew that cooks while you're at work.

INGREDIENTS

• 2 (10 fluid ounce) cans chicken broth
• 1 teaspoon olive oil
• 1/2 cup white wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1.5 pounds little potatoes
• 1.5 pounds boneless skinless chicken thighs
• 1 large onion, chopped
• 1 pound baby cut carrots
• 7 ounces pearl button mushrooms
• Salt & pepper, to taste
• 2 tablespoons cornstarch

INSTRUCTIONS

1. Add the liquid ingredients (chicken broth, olive oil, white wine, and Worcestershire sauce) and then the Italian seasoning and garlic powder to your slow cooker. Stir to ensure the seasonings are mixed in properly.
2. Chop onion and add to slow cooker. Add the remaining ingredients (except for cornstarch). Mix well and ensure that the chicken is covered by the liquid.
3. Cook for 6-8 hours on low heat. Add cornstarch about 30 minutes prior to serving (I mixed it with about a cup of the sauce prior to adding it in to avoid any lumps). Add salt & pepper, to taste. Serve immediately.

NOTES

This recipe makes great leftovers.