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Slow Cook Your Way to #MooreFlavor

Slow Cook Your Way to #MooreFlavor
Each January we look forward to celebrating National Slow Cooker Month with some of our favorite slow-cooked dishes. From nachos to soup, the mighty slow cooker can cook just about anything. Slow cookers provide a solution for those busy days when hands-on cooking just isn’t an option. Plus, they infuse your meals with wonderful flavor. 
With these four recipes, you can slow cook your way to even #MooreFlavor. But, before you fire up the slow cooker, check out these cooking tips. Happy National Slow Cooker Month! 
1 lb. of boneless, skinless chicken breast
Roughly 6 cups of water
1 tsp chicken bouillon powder 
4 oz. block of cream cheese, cubed  
4 oz. shredded Monterrey jack cheese
4 oz. shredded cheddar cheese
1 bottle Original Buffalo sauce
Tortilla chips for serving
  1. Place the uncooked chicken in a large pot with the chicken bouillon powder. Cover the chicken with water and bring to a boil. Continue to cook the chicken until it is completely cooked throughout, roughly 15 minutes on a slow simmer. Remove the chicken to the Crockpot and reserve two cups of the water in which it cooked.
  2. Return the chicken to the pot or a large bowl and shred. I like to do this with a hand mixer, but you can certainly just shred the chicken with two forks. Add the entire bottle of buffalo sauce and stir to incorporate. At this point, I normally like to put the chicken in the fridge overnight, but it is not necessary.
  3. Add all the cheeses to your Crockpot, top with the chicken and stir to incorporate. Let sit on low heat in the crockpot for one hour, stirring occasionally.
  4. In the meantime, take the two cups of reserved water and pour it into the bottle that held the sauce and shake. Pour about 1/4 cup of the reserved water into the crockpot and put the bottle with the remaining water in the refrigerator.
  5. The Crockpot Hot Wing Dip is now ready to serve. Turn the heat on the Crockpot to the lowest possible setting. Stir the mixture occasionally throughout the party or event to prevent it from sticking to the sides and burning. The dip will thicken as it sits. If you notice that the mixture gets too thick, add a little of the reserved water and stir.
1 lb. Ground Beef
1 onion, finely chopped
1 clove garlic, minced
3 stalks celery, diced
1 bell pepper, diced
1 (28 oz.) can Italian stewed tomatoes, drained
1 (15 oz.) can mixed vegetables, drained
2 quarts beef broth
¼ cup Moore's Original Marinade
1 tsp paprika
salt and pepper to taste
6 oz. of Cavatappi or Fusilli pasta (optional)
  1. Begin to brown ground beef in skillet over medium heat.
  2. When partially browned, add onions, celery, and bell pepper. Cook until vegetables are soft and meat is brown.
  3. Add garlic and cook for 30 seconds (be careful not to burn or overcook).
  4. Drain.
  5. Pour meat mixture into crockpot.
  6. Mix all other ingredients (not pasta) in the crockpot.
  7. Cook on low for 8 hours.
**Optional: During the last 15 minutes of cooking add the pasta to the crockpot, stir to combine, and cook for remaining 15 minutes.
1 bottle (16 oz.) Moore’s Creamy Ranch Buffalo wing sauce
1 lb. boneless chicken breasts
Hamburger buns, pita bread, salad, etc.
  1. Spray the bottom of your slow cooker with cooking spray, or place a liner on the inside.
  2. Place chicken on bottom of slow cooker.
  3. Pour 8 oz. sauce on top of chicken and place slow cooker lid on top.
  4. Cook on low for 7-8 hours, or high for 3-4 hours.
  5. Once chicken is cooked, shred with forks and add a bit more sauce.
  6. Toss to coat thoroughly and scoop chicken onto buns, salad, bread, etc.
6 lbs. frozen meatballs
32 oz. grape jelly
36 oz. chili sauce
1/2 cup Moore's Original Marinade
1/3 tsp black pepper
1. Combine all ingredients in a mixing bowl (except meatballs) and whisk together until mixed.
2. Add frozen meatballs to a cold slow cooker.
3. Pour the mixture over meatballs and gently stir until meatballs are coated in the sauce.
4. Cook in slow cooker on low for 7-8 hours, stirring occasionally.