Easy Crock Pot Irish Stew Recipe 

• 1/2 cup (125 ml) plain flour
• 1 pinch salt and freshly ground black pepper
• 2 1/2 pounds (1.44 kg) lamb forequarter chops, halved
• 3 tablespoons (45 ml) vegetable oil
• 3 yellow onions, peeled and sliced
• 3 large carrots peeled and sliced
• 1 swede peeled and diced
• 1 teaspoon (5 ml) dried oregano
• 1 teaspoon (5 ml) dried thyme
• 3 tablespoons tomato paste
• 3 cups (750 ml) beef stock 
• 2 pounds (960 g) potato, peeled and sliced
• 1/3 cup chopped fresh parsley

1. In a plastic bag, combine plain flour, salt, and black pepper. Stir well. Add lamb chops, then shake well.
2. In a frying pan, heat vegetable oil over medium heat. Add seasoned lamb and sear on both sides.
3. Place chops on the bottom of greased a slow cooker.Top with potatoes, carrots, swede, and thyme.
4. In the same frying pan, cook onions, stirring occasionally, for 3 minutes. Add the tomato paste and cook, stirring, for further 2 minutes. Pour in the stock to the pan and bring to the boil. Pour the tomato mixture into the slow cooker.
5.  Cover the slow cooker and cook on high-heat setting for 4 hours or low for 8 hours.
6.  Turn off the crock pot and open the lid. Using tongs, remove cooked lamb chops from the cooker and transfer to a cutting board. Carefully remove bones. 
7. Transfer deboned meat to serving plates. Pour vegetable-tomato mixture over the meat. Serve hot.

• 1/4 cup plus 1 tablespoon all-purpose flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 4 lamb shanks,fat trimmed
• 2 tablespoon olive oil
• 1 large white onion,peeled and cut into wedges
• 2 large cloves garlic,peeled and chopped
• 1 cup (250 ml) dry white wine
• 1 cup (250 ml) water
• 1 bay leaf
• 3/4 cup (180 ml) Greek yogurt
• 1/4 cup chopped fresh mint

1. In a plastic bag,combine 1/4 cup flour,salt,black pepper,cumin and coriander.
2. Shake well.
3. One at a time,add lamb shanks to flour mixture and shake until meat coated evenly.
4. Heat olive oil in pressure cooker over medium-high heat.Add 1-2 seasoned lamb shanks and brown lightly on all sides,for about 2-3 minutes per side.
5. Transfer browned lamb to a plate.
6. Add white onion to the pot.Cook,stirring,for 1 minute.
7. Add garlic and any leftover seasoned flour.Cook,stirring,for a further 2 minutes.
8. Pour in dry white wine and water.Bring to a boil,scraping any browned bits on the bottom of pressure cooker. 
9. Return lamb shanks to the pot.Add bay leaf.
10. Close pressure cooker and lock the lid.
11. Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
12. Set timer to cook for 30 minutes.
13. A few minutes before timer sounds,preheat the broiler. Arrange rack over a broiler pan.
14. In a small mixing bowl,combine remaining flour and yogurt.Mix well.
15. Remove pot from the heat.
16. Open pressure cooker,using Quick Release method.
17. Using a tings,remove lamb shanks from pressure cooker and place on the broiler pan.
18. Skim fat from the sauce.
19. Stir yogurt mixture into the pot liquid.Bring to a boil. Continue to boil,stirring occasionally,until sauce reduces to the consistency of creamy salad dressing.Stir in fresh mint.
20. Broil lamb shanks for 2 minutes,turning once,to brown them on all sides.
21. Transfer broiled lamb on serving platter.Pour yogurt sauce over.
22. Serve hot.

• 1 28 oz (840 ml) can whole plum tomatoes in their juice,undrained
• 1 large white onion,peeled and chopped
• 2-4 large cloves garlic,peeled
• 1 medium green bell pepper,seeded and diced
• 1 medium red bell pepper,seeded and diced
• 8 oz (240 g) mushrooms,sliced
• 1/2 cup (125 ml) water
• 1/2 cup (125 ml) dry white wine
• 1/2 cup (125 ml) extra virgin olive oil
• 1  8 oz (240 ml) can tomato sauce
• 2 teaspoons dried Greek oregano
• 1 bay leaf
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

1. In a pressure cooker,combine tomatoes in their juices, onion and garlic.
2. Using immersion blender,puree tomato mixture.
3. Add remaining ingredients,except salt and black pepper. Stir well.
4. Bring mixture to a boil over medium-high heat.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
7. Set timer to cook for7 minutes.
8. Remove pot from the heat.
9. Open pressure cooker,using Quick release mode.
10. Discard bay leaf.
11. Season sauce with salt and black pepper.
12. Set aside for 10 minutes.Allow to cool completely.

• 2 tablespoons peanut oil
• 1 large yellow onion,peeled and chopped
• 2 tablespoons minced fresh ginger
• 1 tablespoon light brown sugar
• 2 teaspoons Thai yellow curry paste
• 1 cup (250 ml) canned coconut milk
• 1/2 cup (125 ml) non-fat chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons freshly squeezed lime juice
• 2 pounds (960 g) mussels,scrubbed and debearded

1. In a pressure cooker,heat peanut oil over medium heat.
2. Add onion and ground ginger and cook,stirring,until translucent (for about 4 minuts).
3. Stir in brown sugar and curry paste.Cook until aromatic,for a further 30 seconds.
4. Pour in coconut milk,chicken broth,fish sauce and lime juice.Mix well.
5. Bring to a full simmer,stirring.
6. Pour in mussels and stir well.
7. Close pressure cooker and lock the lid.
8. Set burner heat to high pressure.
9. When cooker reaches high pressure,reduce heat to low.
10. Set timer to cook for 2 minutes.
11. Open pressure cooker,using a Quick Release method.
12. Stir gently before serving in bowls.
13. Discard any unopened mussels.
14. Serve pressure cooker coconut-curry mussels with your favorite wine.

Slow cooker chicken chile stew. Very easy and simple chicken and vegetable stew cooked in slow cooker.
Makes 6 servings

Ingredients:

• 1 pound (480 g) boneless and skinless chicken thighs,cubed 
• 1 pound (480 g) small potatoes,cubed
• 1 cup chopped yellow onion
• 2 poblano peppers,seeded and cut into pieces
• 1 jalapeno pepper,seeded and finely chopped
• 3 cloves garlic,peeled and minced
• 3 cups (750 ml) fat-free low-sodium chicken broth
• 14 oz (420 ml) can unsalted diced tomatoes,undrained
• 2 tablespoons chili powder
• 1 teaspoon dried oregano

1. In a slow cooker,combine chicken,potatoes,onion,poblano peppers,jalapeno pepper and garlic.
2. Mix well.
3. In a large mixing bowl,combine chicken broth,undrained tomato with their juice,chili powder and oregano.Mix well.
4. Pour tomato mixture over chicken mixture.Stir well.
5. Cover slow cooker and cook on low-heat setting for 8-9 hours.

Slow cooker chicken fajitas.Chicken breasts with vegetables and spices cooked in slow cooker and served with flour tortillas.Very delicious chicken recipe!
Makes 4 servings

Ingredients:

• 4 large bell peppers,cut into thin strips
• 2 medium yellow onions,peeled and cut into wedges
• 1 1/2 pounds (720 g) boneless and skinless chicken breasts,cut into thin strips
• 1 teaspoon ground cumin
• 2 1/2 teaspoons chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup (60 ml) plus 2 tablespoons freshly squeezed lime juice,divided
• 4 flour tortillas
• shredded lettuce,shredded Cheddar cheese
• sour cream
• salsa (optional)

1. In a slow cooker,combine bell pepper strips and onion wedges.
2. In a zip-top bag,combine chicken strips,ground cumin,chili powder,garlic powder,paprika,black pepper,cayenne pepper,and 1/4 cup (60 ml) lime juice.
3. Shake well.
4. Pour chicken mixture into slow cooker,scraping any remaining seasonings from the bag over chicken..
5. Cover slow cooker and cook on low-heat setting for 2 hours.
6. Open slow cooker;stir mixture well.
7. Cover slow cooker and cook  for a further 1 hour.
8. Stir in remaining lime juice and heat through.
9. Preheat oven to 300 F (150 C).
10. Wrap tortillas in aluminum foil and warm in preheated oven until heated through.
11. Fill warmed tortillas with chicken mixture.
12. Garnish with fresh tomatoes,lettuce,cheese,sour cream and salsa.

1. In a slow cooker,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low heat setting for 4 /12-5 hours.
4. Turn off slow cooker.
5. Transfer cooked chicken with vegetables and accumulated juices into serving bowl.
6. Serve hot.

Crock pot saucy pork chops. Boneless pork chops with vegetables and spiced cooked in crock pot (slow cooker).
Makes 6 servings

Ingredients:

• 28 oz (840 ml) can crushed tomatoes with garlic,undrained 
• 1/2 cup frozen chopped onions,thawed and drained
• 1/2 cup plus 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons dark corn syrup
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 1/2 pounds (720 g) pork chops,trimmed and boned
• 3 cups cooked rice
• chopped fresh parsley

1. Lightly grease inside slow cooker with nonstick cooking spray.
2. In a greased crock pot,combine all ingredients,except pork chops. Mix well.
3. Add pork chops and toss well to coat.
4. Cover slow cooker and cook on low-heat setting for 6-7 hours.
5. Turn off slow cooker.
6. Remove cooked pork saucy pork chops with their cooking liquid.
7. Sprinkle with chopped fresh parsley
8. Serve over cooked rice.

• 2 cans (14 1/2 oz (435 ml) each) low-sodium fat-free chicken broth
• 4 oz (120 g) boneless and skinless chicken breasts,cut into strips
• 1 cup sliced celery
• 1 cup sliced carrots
• 1 cup chopped onions
• 1 teaspoon dried marjoram leaves
• 1 bay leaf
• 1 cup cooked white noodles
• salt and freshly ground black pepper to taste