Jodi’s Slow Cooker Lasagna
- Red Sauce – with meat (cooked & mixed together)
- (use either your fave jar OR make from scratch)
- Oven Ready Lasagna Noodles
- Whipped Cream Cheese
- Shredded Cheddar Cheese
- Shredded Mozzarella Cheese
To begin – the red sauce doesn’t even have to be hot. That’s why this recipe is great for leftover red sauce.
Spray bottom of slow cooker with a little cooking spray. Spoon 1 thin layer or meat/sauce mixture on bottom. Then spread a thin layer of cream cheese on uncooked lasagna noodle. (break them if you need to make them fit your slow cooker)
Next, sprinkle some of the shredded cheese. Top that cheesy layer with a little of the meat mixture. Then you repeat – starting with spreading the whipped cream cheese on the uncooked long noddle. Do shredded cheese again, then red sauce. Top that layer of sauce with a little more shredded cheese. THEN you are ready to cover it tightly in the slow cooker. Put it on low, and cook for 3 – 3 ½ hours. DO NOT open it to check on it. (that cuts slow cooking time down by 30 minutes)
It should be perfect and ready after 3 – 3 ½ hours. SO good!!!!
***no need to go heavy on any of the layers. But use the amounts YOU like. There is no hard measurement for the cheeses…..that’s your call.
Sam’s Honey Garlic Slow Cooker Ribs
- 1 (2½–3 lb) rack of pork ribs, halved
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 cup honey
- ½ cup soy sauce
- 10 cloves garlic, minced
Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
Add honey, soy sauce, and garlic to a large slow cooker.
Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
Cover and cook on high for 4 hours, or low for 7 – 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
Remove the ribs and transfer to cutting board.
Cut between the bones to separate into individual ribs.
Serve with additional sauce from the slow cooker, as needed.
Jodi’s Slow Cooked Chicken and Gravy
- 1 Whole, Cut – Up Chicken
- 1 Can – Cream of Chicken Soup (Jodi uses two cans of soup because she likes more gravy)
- 1 pack of Lipton Onion Soup Mix
- 1/2 cup water
Wash & pat dry the chicken parts, then place in slow cooker.
Sprinkle with garlic powder and pepper. In a mendium bowl, stir the soup, soup mix and 1/2 cup of water together.
Pour over the chicken pieces.
Cover and cook on low for 8 hours. Serve over rice.
Jodi’s Simple Slow Cooked Roast
- 1 Chuck Roast
- 1 pack of Onion Soup Mix (I used Lipton)
- 2 cans of Cream of Mushroom Soup
Sprinkle the roast with the dry soup mix, rub it in on both sides.
Place the roast in the slow cooker. Then spoon the mushroom soup into the slow cooker on and on the sides of roast. Cover, and cook for 6-7 hours on low. The juices with mix with the soup and make a GREAT gravy!
You CAN add fresh carrots and potatoes. We serve it with rice since there’s so much good gravy.
Jodi’s Slow Cooker Korean BBQ Pork
- Pork Roast
- Bottle of Korean BBQ sauce
Place roast in slow-cooker and cover with BBQ sauce.
Cook on low till roast just falls apart! Jodi cooks it for about 6 hours.
Serve it with a salad and a starch for dinner.
Then as a sandwich for leftover the next day! Easy and delicious!
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