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SLOW COOKER

Sweet and Spicy Chicken

Sweet and Spicy Chicken

3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning

4 chicken leg quarters

1 Tbsp. olive oil

1 yellow onion, cut into 1/2-inch wedges

1 (28 oz.) can diced tomatoes

1 (10 oz.) box raisins

Place onions on the bottom of a slow cooker. In a skillet, cook chicken skin side down in olive oil until golden, about 4 minutes; flip and cook 2 minutes. Transfer chicken to slow cooker and top with tomatoes and raisins. Cook on low 5-6 hours or on high 3-4 hours.

Cannellini Peppercorn Soup

3 leeks, washed, dark green ends removed and chopped

2 Tbsp. olive oil

1 butternut squash, peeled, seeded and cut into 1-inch pieces

4 Tbsp. Halladay's Sage Peppercorn Rub

1 parmesan rind, plus finely shredded parmesan for serving

4 Tbsp. lemon juice

3 to 4 (15 oz.) cans cannellini beans

1 (5 oz.) bag spinach

Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.

Rosemary Balsamic Pork Tenderloin

2 to 3 lbs. boneless pork tenderloin

1 cup chicken or vegetable broth

1/2 cup balsamic vinegar

1 Tbsp. Worcestershire sauce

2 to 3 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 Tbsp. honey

Place pork in slow cooker. Whisk together remaining ingredients; pour over pork. Cook on low 7-8 hours or on high for 4-5 hour.

Beef Barbacoa

1 (14.5 oz.) can diced tomatoes

1 jalapeno, seeded and finely chopped

2 Tbsp. lime juice

1 1/2 lbs. beef brisket, trimmed

2 to 3 Tbsp. Halladay's Farmhouse Chili Seasoning

Cilantro, chopped

Corn tortillas, optional

Combine tomatoes, jalapeno and lime juice in a slow cooker. Rub brisket with seasoning and place in slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Remove beef and shred. Return to crockpot and add cilantro. Serve with warmed tortillas.

Slow Cooker White Bean Turkey Chili

1 small onion, chopped

1 to 1 1/2 lbs. ground turkey

1 (14.5 oz.) can crushed tomatoes

2 (15 oz.) can cannellini or white kidney beans, rinsed

1 cup dark beer, optional

1 package Halladay's Farmhouse Chili Seasoning

In a skillet, saute onions until soft. Add turkey and brown; transfer to a slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.

Bacon Ranch Chicken

Bacon Ranch Chicken

2 lbs. chicken breast

4 strips bacon, cooked and chopped

1 packet Halladay's Harvest Ranch Seasoning

2 (10.75 oz.) cans condensed cream of chicken soup

2 cup sour cream

In a skillet, brown outside of chicken; transfer to crock pot. Combine remaining ingredients and pour over chicken. Cook on low 7-8 hours or on high for 4-5 hours. Serve over pasta or rice.

Pot Roast

3 lbs. pot roast

1 package Halladay's Farmhouse Five Onion Seasoning

1 (28 oz.) can crushed or diced tomatoes

Frozen or fresh chopped vegetables of choice

Season meat with salt and pepper; coat with seasoning. Add meat and tomatoes to slow cooker. Cook on low for 7-9 hours, or on high for 5-6 hours. Add vegetables and heat through.

Pork Tacos

Pork Tacos

1 1/2 lbs. pork shoulder, halved

1 package Farmhouse Chili (mild) or Firehouse Chili (hot) or 2 Tbsp. Garlic Chipotle Seasoning

1 (28 oz.) can crushed or diced tomatoes

1 to 2 (14.5 oz.) cans desired beans

1 package hard or soft taco shells

Desired toppings such as shredded lettuce, cheese, salsa and sour cream

Season meat with salt and pepper; coat with seasoning. Add meat and tomatoes to slow cooker. Cook on low for 7-8 hours, or on high for 5-6 hours. Add beans and heat through. Stuff tacos with slow cooker contents and desired toppings.

Balsamic Chuck Roast

Balsamic Chuck Roast

1 package Halladay's Garlic Tomato Basil Seasoning

3 lbs. boneless beef chuck roast

2 Tbsp. olive oil

1 onion, sliced

1 cup red wine

1/3 cup balsamic vinegar

1 (14.5 oz.) can beef broth

1 small bag baby carrots

2 medium potatoes, cut into 1-inch pieces

1 (14.5 oz.) can crushed tomatoes

3 Tbsp. cornstarch

Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.

Pasta Faggioli

Pasta Faggioli

10 cups water

1 package Halladay's Farmhouse Minestrone Soup, divided

1 (28 oz.) can diced tomatoes

1/2 lb. sweet Italian sausage, cooked and drained (or cooked, diced ham)

2 carrots, chopped

2 celery ribs, chopped

1 (15.5 oz.) can cannellini beans

1 medium zucchini

In a slow cooker, combine water, beans and spice mixture from package, tomatoes and sausage, reserving pasta for later. Cook on low for 4-6 hours. In a medium skillet, saute carrots and celery until soft, about 3-5 minutes; add to soup in the last 2 hours of cooking. Add pasta, cannellini beans and zucchini in the last hour of cooking. Salt and pepper to taste.

For a vegetarian version, remove sausage from recipe or substitute for vegan sausage.

Guinness Barley Lamb Stew

Guinness Barley Lamb Stew

1 package Halladay's Farmhouse Vegetable Barley Stew

1 to 1 1/2 lbs. lamb stew meat (or beef chuck roast)

12-16 oz. Guinness (or stout of your choice)

1 (10.5 oz.) can cream of mushroom soup

4 carrots, cut into 1-inch pieces

3 potatoes, cut into 1-inch pieces

3 ribs celery, chopped

1 onion, finely chopped

6 cups water

Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.