cinderellasapron 
Today we are continuing the series of Summer Slow Cooker Dinners to Beat the Heat! We are making slow cooker stuffed shells, jerk chicken tacos, sausage and peppers, lemon garlic butter flounder, and Thai coconut basil chicken!
Slow Cooker Stuffed Shells
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Ingredients
- 1 pound cooked ground beef or crumbled Italian sausage (optional)
- 12 ounce box jumbo pasta shells, uncooked
- 32 ounces ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese, divided
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
- 24 ounces marinara sauce
- 1 and 1/2 cups water
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Directions
- Spray the slow cooker with non stick cooking spray. 2. For the filling, combine the ricotta, egg, 1/2 cup shredded mozzarella, garlic cloves, salt, pepper, parmesan cheese, and parsley. Place in a pastry bag or plastic zip top bag. Cut off the tip/corner. 3. Place 1/2 cup of the marinara sauce at the bottom of the slow cooker, and half of the cooked meat, if using. 4. Pipe the mixture into the uncooked shells, and place all along the bottom of the pot (this will probably be half the box). 5. Repeat the layers by adding more sauce, meat, and remaining filled shells. Top with remaining sauce. 6. Gently pour water all around the edge of the shells. 7. Sprinkle the dried basil, oregano, and garlic powder on the top. 8. Cook on low for 5-6 hours, high for 3-4 hours. 9. In the last 15-20 minutes, top with remaining 2 cups of shredded mozzarella and cook until melted. Garnish with more fresh parsley or basil.
Slow Cooker Jerk Chicken Tacos
Credit: cinderellasapron.com
Ingredients
- 1/2 cup orange juice
- 1 Tablespoons lime juice
- 1 and 1/2 pounds boneless, skinless chicken thighs
- 2 Tablespoons jerk seasoning
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 Tablespoon cilantro
- Flour or corn tortillas, warmed for serving
- Pineapple Salsa, for serving
Directions
- Combine the jerk seasoning and oil in a small bowl to form a paste. Rub all over the chicken thighs. 2. Add the orange juice, lime juice, garlic, salt, and cilantro to the slow cooker, and place the chicken in the liquid. Cover and cook on high for 2 hours, low 4 hours. Serve with warmed tortillas and pineapple salsa.
Slow Cooker Lemon Garlic Butter Flounder
Credit: cinderellasapron.com
Ingredients
- 4 boneless, skinless flounder filets
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tablespoons butter, melted and cooled
- 1 Tablespoon lemon juice
- 1 Tablespoons fresh parsley
Directions
- Grease crockpot with nonstick spray or a bit of oil. 2. Place the flounder filets on the bottom, overlapping slightly if needed. 3. Drizzle the melted butter and lemon juice on top. 4. Sprinkle with garlic, paprika, thyme, salt and pepper, and parsley. Cook on low for 3-4 hours. Serve with rice and a veggie for a nice, healthy meal!
Slow Cooker Sausage and Peppers
Credit: cinderellasapron.com
Ingredients
- 28 ounce can crushed tomatoes
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound Italian sausage links
- 2 large bell peppers, seeded and sliced into thin strips
- 1 small onion, sliced into thin moon slices
- 1/4 cup fresh basil, chopped
- 1/4 cup parmesan cheese
- sub rolls, for serving
Directions
- Place the crushed tomatoes in the slow cooker. Add the garlic, oregano, basil, parsley, salt, and pepper, and stir. 2. Place the peppers and onions all around the bottom of the crock pot. 3. Place the sausages in between the peppers and onions in the sauce. 4. Cover, and cook on low 4-5 hours, high for 2-3 hours. 5. Once cooked, sprinkle in parmesan and basil. Serve on toasted sub rolls.
Slow Cooker Thai Coconut Basil Chicken
Credit: cinderellasapron.com
Ingredients
- 1 and 1/2 pounds chicken breast
- 1 can coconut milk
- 1 and 1/2 Tablespoons curry powder
- 1 Tablespoon brown sugar
- 1 teaspoon fresh ginger, minced
- 1 teaspoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon dried basil
- 1 small red onion, chopped
- 1 jalapeno, diced (optional)
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1/3 cup fresh basil, chopped
Directions
- In the slow cooker, combine the coconut milk, curry powder, brown sugar, ginger, lime juice, and fish sauce. 2. Add the chicken breast in and spoon the sauce all over. 3. Sprinkle the onion and jalapeno all around. Cook on low for 8 hours, high 3-4 hours. 4. In the last 30 minutes, combine the cornstarch and water, and pour into the slow cooker. Cook on high for the remaining 30 minutes. 5. Shred the chicken and add it back to the sauce. Sprinkle with fresh basil, and serve over rice, noodles, or on its own.
