Slow Cooker Chicken Fajitas

• 
  
• 2 lbs boneless skinless chicken breast halves

• 1 (14.5 oz) can petite diced tomatoes with green chilies

• 1 red, orange and green bell pepper, julienned

• 1 large yellow onion, halved and sliced

• 4 cloves garlic, minced

• 2 1/2 tsp chili powder

• 2 tsp ground cumin

• 1 tsp paprika

• 3/4 tsp ground coriander

• 1 tsp salt

• 3/4 tsp pepper

• 2 Tbsp fresh lime juice

• 1 Tbsp honey

• For serving:

• Flour tortillas, sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese

Source: http://www.cookingclassy.com/slow-cooker-chicken-fajitas/

Slow Cooker Butternut Squash Soup

For the soup:

2 pounds squash, peeled, deseeded, and roughly chopped

1 medium yellow onion, roughly chopped

4 garlic cloves, peeled

Drizzle olive oil

3 cups vegetable broth

½ teaspoon ginger

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon paprika

¼ teaspoon cayenne

1 ½ teaspoons sea salt

¼ teaspoon black pepper

½ teaspoon thyme

¼ cup reduced fat coconut milk (or milk of choice)

For the optional garnish:

Chives, chopped

Pumpkin seeds

Slow Cooker Steak And Veggies

2 pounds lean top sirloin steak

1 large white onion, quartered

½ cup low-sodium soy sauce

¼ cup sesame oil

2 tablespoons fresh ginger, minced

4 cloves garlic, minced

1 pound Brussels sprouts, hulled and halved

2 red bell peppers, diced

2 large carrots, diced

2 cups cooked brown rice

Slow Cooker Apple Cider

Servings: 8

10 apples, assorted
1 orange
14 cups water
3 cinnamon sticks
1 teaspoon cloves
1 whole nutmeg
½ teaspoon allspice
½ cup brown sugar
¼ cup maple syrup

Slow Cooker Chicken Parmesan and Pasta

Serves: 6

• Pasta sauce: 2 (24-oz.) jars Ragu Chunky Tomato, Garlic and Onion Sauce

• 1.5 lbs. boneless skinless chicken breasts

• ¼ tsp. salt

• ¼ tsp. pepper

• ½ tsp. oregano

• 1 lb. penne pasta (cooked according to package directions)

• 3 cups shredded mozzarella cheese

• ¼ cup parmesan cheese

Slow Cooker Chana Masala

mix up the ingredients in the slow cooker for six hours

8 -10 servings

1 29- oz can chickpeas drained

1 medium onion

2 large tomatoes

2 tbsp tomato paste

2 large potatoes cut a small dice (optional. Chana Masala usually doesn't have potatoes)

4 cloves garlic

1- inch piece of ginger chopped

2 leaves bay

1/2 tsp cumin

1 tbsp coriander

1 tbsp chana masala powder can sub with garam masala

1/4 tsp turmeric

1 tsp chaat masala

1 tsp paprika

1 tsp cayenne adjust to taste

1/4 cup chopped coriander for garnish

Salt to taste

1. Puree the onions, tomatoes, garlic and ginger
2. Place in the crockpot along with the rest of the ingredients, except the salt and the coriander leaves
3. Add 3 cups water and set the slow cooker on high. 
4. Let the chana masala cook for six hours. Check occasionally and add water if needed.
5. After six hours, add salt and coriander leaves and mix well.
6. Serve with rice or rotis.

Source: http://holycowvegan.net/slow-cooker-chana-masala/