Rosemary-Garlic Chicken

• Nonstick cooking spray
• 1-1/2 pounds skinless, boneless chicken breast halves or thighs
• 1 9-ounce package frozen artichoke hearts
• 12 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Lemon wedges (optional)

1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel, and pepper. Pour over vegetables in slow cooker. Add browned chicken; spoon some of the garlic mixture over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.

4. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges. Makes 6 servings.

Greek Lamb with Spinach and Orzo

• 1 3- to 31/2-pound lamb shoulder roast (bone-in)
• 1 tablespoon dried oregano, crushed
• 1 tablespoon finely shredded lemon peel
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 cup lemon juice
• 1 10-ounce bag pre-washed fresh spinach, chopped
• 5 cups cooked orzo
• 4 ounces crumbled feta cheese

Trim fat from roast. If necessary, cut roast to fit into a 31/2- to 6-quart crockery cooker. In a small bowl combine oregano, lemon peel, garlic, and salt. Sprinkle evenly over sides of lamb roast; rub lightly with fingers. Place lamb in cooker. Sprinkle lamb with lemon juice.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Remove lamb from cooker. Remove meat from bones; discard bones and fat. Chop meat; set aside. Add spinach to cooking juices in cooker, stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.

Brown Rice Risotto with Lamb

• 1 2- to 2-1/2-pound (boneless) lamb shoulder roast
• Nonstick cooking spray
• 2-1/2 cups hot-style vegetable juice
• 1 cup brown rice
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 2 medium carrots, chopped
• 3/4 cup chopped green sweet pepper

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Cook meat in hot skillet until browned, turning to brown evenly. Drain off fat. In the slow cooker, combine vegetable juice, uncooked brown rice, curry powder, and salt. Top with carrots. Place meat on carrots.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

3. Add the sweet pepper to slow cooker. Cover and let stand for 5 to 10 minutes or until sweet pepper is tender. Makes 8 servings.

Crockpot Pot Roast With Herbs

(From http://southernfood.about.com/od/crockpotpotroast/r/cpweekly28.htm)

• 1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
• 1/2 cup chopped onion
• 1/2 cup apple cider or red wine
• 1 can (8 ounces) tomato sauce
• 3 tablespoons quick-cooking tapioca, optional
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried crumbled leaf thyme
• 1/2 teaspoon crushed rosemary
• 1 teaspoon crushed dried oregano
• 3 medium cloves garlic, minced

Trim beef roast of excess fat and cut to fit crockpot, if necessary; place in the slow cooker (may use a cooking bag for this). Combine all remaining ingredients; pour over the roast. Cover and cook on LOW for 8 to 10 hours. Skim excess fat from gravy . Serve roast sliced with gravy, with potatoes or hot cooked rice or pasta.
Serves 8.

Comments:
I think I used this as a base once for company. If so, it was tender and good. I might have added potatoes and carrots to it.