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3 Appetizers that Will Steal the Show at Your New Year's Eve Party

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The new year is just around the corner, which means it's time to start picking out which appetizers you'll serve at your New Year's Eve bash. Show off your culinary skills this season and try whipping up one of these tasty treats, courtesy of Crock-Pot Girl™ Jenn Bare.

1. Creamy Crab Tartlets

Ring in 2015 with these slow cooker crab tartlets, which are perfect single serving bites made from Jenn's Slow Cooker Creamy Crab Dip

You'll need:

  • 1 package prepared mini tart shells
  • 16 ounces sour cream
  • 6-7 ounces crab meat
  • 3 ounces softened cream cheese
  • 1 8.5-ounce jar artichoke hearts
  • 1 ounce vegetable dip mix
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced
  • 1 cup shredded cheddar cheese (optional)
  • Salt and pepper to taste

In a small slow cooker, combine all ingredients, minus the tart shells. Cover the stoneware and cook for two hours on high, stirring every once in a while. Allow the dip to cool for a few minutes, then begin spooning the dip into tart shells. You can also top your shells with a dash of cheddar cheese if you're a fan of this food.

2. Stuffed Mushroom Caps

This delicious appetizer is perfect for your friends who enjoy this hearty vegetable - just make sure you make enough, because Jenn's Slow Cooker Stuffed Mushrooms will go quick!

You'll need:

  • 15 to 20 large mushrooms 
  • 2 tablespoons olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1/2 pound sausage patties
  • 1/2 teaspoon paprika
  • 1/4 cup chopped parsley
  • 4 ounces shredded Gruyere cheese
  • Salt and pepper to taste

Wash your mushrooms, then remove the stems from the caps. Clean out the tops and allow them to dry, chopping the stems and adding them to a medium-sized skillet. Pour olive oil over the stems, then add onion and garlic. Sautée this mixture for about two to three minutes, then add your sausage patties. Sprinkle the sausage with paprika, salt and pepper, cooking it until the meat has browned. 

Transfer the contents of your skillet to a large bowl, stirring in your parsley and Gruyere cheese. When all ingredients are well-blended, set the filling in each cap, then place your caps at the bottom of the slow cooker. Cover the stoneware and cook for about two hours on high. Allow your mushrooms to cool before serving!

3. Chicken Quesadillas

​Jenn's Slow Cooker Chicken Quesadillas are always guaranteed to please, especially when served along with your favorite salsa.

You'll need:

  • 4 chicken breasts
  • 14 ounces diced tomatoes
  • 4 ounces green chilies
  • 8 ounces cream cheese
  • 8 ounces shredded cheddar cheese
  • 2 tablespoons melted butter (can be subbed with olive oil for a healthier spin)
  • 1 package tortillas

Cover your slow cooker with a liner, or spray the bottom with nonstick cooking spray. Set all four chicken breasts at the bottom of the stoneware, then add diced tomatoes, green chilies and cream cheese. Place the lid on the slow cooker and set it on low for six to eight hours, or high for three to four hours. After the chicken has thoroughly cooked, chop it into bite-sized pieces and add it back to the slow cooker - this allows the meat to absorb the juices a little longer. Serve your quesadillas with cheddar cheese and sour cream!

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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