Old-Fashioned Meatloaf

from Not Your Mother's Slow Cooker Recipes for Two p. 188

1 1/2 lbs ground chuck	1 Tbsp minced onion or shallot
2/3 cup quick-cooking rolled oats	3 Tbsp grated carrot
1 egg, beaten	1 tsp salt
1/3 cup ketchup	ground black pepper to taste
1 Tbsp Worcestershire sauce

1. Place the ground beef, oats, and egg in a large mixing bowl. Add the ketchup, Worcestershire sauce, onion, carrot, salt, and pepper. Using your hands or a large fork, mix gently but thoroughly, being careful not to compact the meat. shape the meat mixture into a mounded oval or round loaf, depending on the shape of your cooker.

2. Make a foil 'cradle' that will help you easily remove the meatloaf from the cooker when it is done. Tear a sheet of heavy-duty aluminum foil that is about 14 inches long. Fold in half lengthwise, then in half again lengthwise to make a strip about 3 inches wide. Place the foil strip into the crock. The edges of the foil will come up the sides of the crock; they don't need to come out the top. Center the meatloaf in the crock, on top of the strip. cover and cook on HIGH for 3 to 5 hours, until a meat thermometer inserted into the center of the meatloaf reads 160 to 165 degrees.

***Personal note: I thought the meatloaf was not as good as my own recipe, but my daughter loved it. I think 2 eggs were need to hold it together better. Maybe a little mustard would have helped the flavor. I also added some dry oregano and basil.

Caramelized Onion Chicken

from The Best Family Slow Cooker Recipes by Donna-Marie Pye

4-5 chicken breasts, skinless	1/2 cup raspberry jam
1/2 tsp salt	1 Tbsp red wine vinegar
1/4 tsp black pepper	1 Tbsp soy sauce
1 Tbsp butter	2 tsp grated ginger root
1 sweet onion, sliced	1/2 tsp dried rosemary leaves

1. Place chicken in slow cooker stoneware and sprinkle with salt and pepper.
2. In a medium skillet, melt butter on med-high heat. Add onion and cook, stirring, for 2 minutes. Reduce heat to medium and cook for 10-12 minutes longer, stirring often, until onions are tender and golden brown. Spread over top of chicken.
3. In a bowl, combine jam, vinegar, soy sauce, ginger root and rosemary. Pour over chicken and onions.
4. Cover and cook on Low for 5 to 7 hours or on High for 2 1/2 to 4 hours, until chicken is no longer pink inside.