Jerk chicken & sweet potato stew

Potato, medium sweet, peeled, diced	1
Chicken quarters, skinless	2
Salt
Pepper, freshly ground
Garlic, minced	2 cloves
Tomatoes, diced	14 ½ ounces
Cilantro, chopped	3 tablepsoons
Jerk seasoning
Allspice, ground	½ tablespoon
Cinnamon, ground	1/8 teaspoon
Sugar, light brown	2 tablespoons
Red pepper flakes	½ teaspoon
Cloves, ground	1/8 teaspoon
Cumin, ground	1/8 teaspoon
Salt, fine sea	1 teaspoon
Pepper, freshly ground	½ teaspoon
Oil, canola	1 tablespoon

Note: This recipe is part of the Slow Cooker for Two series, which requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with those tagged SCfor2, noting any time difference.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Add the potato to the bottom of the liner, cover with the chicken, and season with salt and pepper. 
3. In a small bowl, combine garlic, tomatoes, and 1 tablespoon of jerk seasoning (reserving the rest for another use); pour over the chicken. 
4. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag. 
5. (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
6. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   -Jerk chicken & sweet potato stew
   -Raspberry Dijon chicken
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak 
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
9. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 
10. Garnish with cilantro.

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart

Raspberry Dijon chicken

Chicken breasts, boneless, skinless	2
Salt
Pepper, freshly ground
Onion, small, diced	1
Dijon mustard	1 teaspoon
Vinegar, apple cider	1 tablespoon
Sugar, brown	1 tablespoon
Worcestershire sauce	1 tablespoon
Raspberry preserves	2 tablespoons
Orange juice, freshly squeezed	¼ cup

Note: This recipe is part of the Slow Cooker for Two series, which requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with those tagged SCfor2, noting any time difference.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Add the chicken to the bottom of the liner, season with salt and pepper, and top with the onion.
3. In a small bowl, stir together the mustard, vinegar, sugar, Worcestershire sauce, preserves, and juice; pour over chicken.
4. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag. 
5. (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
6. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   -Jerk chicken & sweet potato stew
   -Raspberry Dijon chicken
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak 
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
9. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart

Red wine skirt steak

Beef skirt steak, cut in half	½ pound
Salt
Pepper, freshly ground
Red pepper flakes, crushed	¼ teaspoon
Garlic, pressed	2 cloves
Lemon juice	2 tablespoons
Wine, dry red	¾ cup
Rosemary	2 springs

Note: This recipe is part of the Slow Cooker for Two series, and requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with those tagged SCfor2, noting any different in time requirements.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Add the steak to the bottom of the liner, and season to taste with salt and pepper. 
3. In a small bowl, stir together the red pepper flakes, garlic, juice, and wine, and then pour over the steak. 
4. Top with rosemary. 
5. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag. 
6. (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
7. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Top with any reserved herbs.
9. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
10. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart

Mushroom-stuffed skirt steak

Beef skirt steak, flayed open like a book	½ pound
Pesto sauce	2 tablespoons
Parmesan, grated	3 tablespoons
Mushrooms, sliced	6 ounces
Salt
Pepper, freshly ground
Beef broth	¼ cup

Note: This recipe is part of the Slow Cooker for Two series, and requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with those tagged SCfor2, noting any different in time requirements.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Spread the pesto sauce evenly over one side of the steak. 
3. Sprinkle with the cheese, and top with the mushrooms. 
4. Roll, secure with wooden skewers, and transfer to the bag. 
5. Season to taste with salt and pepper, and then add the broth. 
6. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag.
   (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
7. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Top with any reserved herbs.
9. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
10. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart

Chicken marsala with mushrooms & sage

Chicken breast, boneless, skinless	2
Salt
Pepper, freshly ground
Mushrooms, sliced	4 ounces
Shallot, small, diced	1
Garlic, minced	2 cloves
Chicken broth	1/3 cup
Marsala wine	1/3 cup
Parsley, chopped	2 tablespoons
Sage, chopped	1 tablespoon

Note: This recipe is part of the Slow Cooker for Two series, and requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with those tagged SCfor2, noting any different in time requirements.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Add the chicken to the bottom of the liner, and season with salt and pepper. 
3. Top the chicken with the mushrooms. 
4. In a small bowl, stir together the shallot, garlic, broth, and wine; pour over the chicken. 
5. Top the chicken with half of the parsley and half of the sage; reserve the remaining to finish the dish. 
6. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag.
   (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
7. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Top with any reserved herbs.
9. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
10. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart

Chicken with dried fruit & mustard sauce

Chicken breast, boneless, skinless	2
Salt
Pepper, freshly ground
Onion, small, diced	1
Garlic, minced	2 cloves
Bell pepper, red, cored, seeded, thinly sliced	½
Apricots, dried, chopped	¼ cup
Raisins	¼ cup
Mustard, Dijon	2 tablespoons
Apple juice	½ cup

Note: This recipe is part of the Slow Cooker for Two series, which requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with any tagged SCfor2, noting any time difference.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Add the chicken to the bottom of the liner, and season with salt and pepper. 
3. Top with the onion, garlic, and bell pepper. 
4. In a small bowl, combine the apricots and raisins. 
5. In a measuring cup, stir together the apple juice and mustard, stir into the dried fruit mixture, and then pour over the chicken and vegetables. 
6. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag.
   (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
7. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak 
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
9. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart