#hearty

A delicious sweet and savory chicken dish cooked with vegetables in the slow cooker, perfect for a comforting meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup soy sauce. 1/2 cup honey. 1/4 cup brown sugar. 1 tablespoon minced garlic. 1 teaspoon ground ginger. 1/2 teaspoon black pepper. 1 onion, sliced. 2 bell peppers, sliced. 2 cups baby carrots. 1 cup pineapple chunks, drained optional. 2 tablespoons cornstarch. 2 tablespoons water. Cooked rice or noodles, for serving.

Instructions: In a bowl, mix together soy sauce, honey, brown sugar, garlic, ginger, and black pepper. Place chicken breasts in the slow cooker and pour the sauce mixture over them. Add sliced onion, bell peppers, carrots, and pineapple chunks if using to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the slow cooker to thicken the sauce during the last 30 minutes of cooking. Serve the sweet and savory chicken and vegetables over cooked rice or noodles. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

This hearty venison stew tastes great and is great for cold nights. When you mix tender venison with fragrant herbs and vegetables, you get a dish that will warm you up from the inside out.

Ingredients: 2 lbs venison, cubed. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 cup red wine. 4 cups beef broth. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 potatoes, diced. 1 cup frozen peas.

Instructions: Warm up the olive oil in a big pot over medium-high heat. Add the deer meat cubes and brown them all over. Take them out of the pot and set them aside. Put the garlic, onion, carrots, and celery in the same pot again. Cook until it gets soft. Add red wine to the pot and scrape up any browned food on the bottom. Bring the game back to the pot. Fill the pot with beef broth. Add rosemary, thyme, bay leaves, salt, and pepper. Once it starts to simmer, turn down the heat and cover. Stir every now and then for 1.5 hours. After you add the diced potatoes, cook for another 30 minutes or until the potatoes are soft. Add the frozen peas and stir them in. Cook for another 5 minutes, or until everything is hot. Take the bay leaves out before you serve.

Prep Time: 20 minutes

Cook Time: 120 minutes

A flavorful and hearty taco soup made in the slow cooker. Perfect for busy days, gatherings, or whenever you're craving a comforting meal with a Tex-Mex twist.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 can 15 oz kidney beans, undrained. 1 can 15 oz corn, undrained. 1 can 15 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 packet taco seasoning mix. 1 1/2 cups beef broth. Optional toppings: shredded cheese, sour cream, chopped green onions, crushed tortilla chips.

Instructions: In a skillet, brown the ground beef and chopped onion until beef is no longer pink. Drain excess fat. Transfer the cooked beef and onion mixture to a slow cooker. Add kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning mix, and beef broth to the slow cooker. Stir to combine. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. Serve hot, optionally topped with shredded cheese, sour cream, chopped green onions, and crushed tortilla chips.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Loaded Baked Potato & Buffalo Chicken Casserole has the tastes of a traditional baked potato and the heat of buffalo chicken. This dish is great for a healthy dinner because it's hearty and filling.

Ingredients: 4 chicken breasts, cooked and shredded. 4 medium potatoes, washed and diced. 1 cup shredded cheddar cheese. 1/2 cup buffalo sauce. 1/4 cup ranch dressing. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine shredded chicken, diced potatoes, buffalo sauce, ranch dressing, chopped green onions, salt, and pepper. Mix well. Transfer the mixture into a greased casserole dish and spread it evenly. Sprinkle shredded cheddar cheese over the top of the casserole. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly. Once done, let it cool for a few minutes before serving. Garnish with extra chopped green onions if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 55 minutes

A flavorful and hearty taco soup made in the slow cooker. Perfect for busy days, gatherings, or whenever you're craving a comforting meal with a Tex-Mex twist.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 can 15 oz kidney beans, undrained. 1 can 15 oz corn, undrained. 1 can 15 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 packet taco seasoning mix. 1 1/2 cups beef broth. Optional toppings: shredded cheese, sour cream, chopped green onions, crushed tortilla chips.

Instructions: In a skillet, brown the ground beef and chopped onion until beef is no longer pink. Drain excess fat. Transfer the cooked beef and onion mixture to a slow cooker. Add kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning mix, and beef broth to the slow cooker. Stir to combine. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. Serve hot, optionally topped with shredded cheese, sour cream, chopped green onions, and crushed tortilla chips.

Prep Time: 15 minutes

Cook Time: 240 minutes