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cup chicken flour and the flour and whisk until it is smooth. Add it into the cooker and stir. Cook it for about 30 minutes more.
     
        Slow Cooker Mediterranean Hummus

    Ingredients:
    1-1/2 c. dried chick peas
    water
    1 tsp. sea salt
    2 tsp. garlic, minced
    1/4 c. olive oil
    1/4 tsp. black pepper
    1/4 c. lemon juice
    1/2 c. cucumber, chopped
    1/3 c. reserved juices from cooked chickpeas
    Directions:
    Rinse dried chickpeas. Put the beans in a crock pot and add water.
    Cover and cook it on high heat for about 4 to 5 hours until the peas are soft.
    If the pears are dry, you can add hot water.
    Remove the chickpeas and put them into a food processor.
    Reserve and set aside the liquid left in the crock.
    Then, put the cucumber, garlic, sea salt, lemon juice, olive oil and 1/3 cup cooking liquid left in the crock into the food processor. You may wish to add more cooking liquid until you get the right consistency.
    After that, you can just put it in the fridge for hours then serve with veggies, chips or pita chips.
     
        Slow Cooker Greek Rice Recipe with Red Bell Pepper, Feta, and Kalamata Olives

    Ingredients:
    1 T olive oil
1 3/4 cups Uncle Ben's Converted Rice
1 onion, chopped small
1 tsp. minced garlic
1 tsp. Greek Seasoning (I like Greek town "Billy goat" Seasoning from The Spice House.)
1 tsp. dried oregano (preferably Greek oregano)
2 cans (14 oz. each) chicken or vegetable stock (3 1/2 cups total)
1 red bell pepper, seeds removed and finely chopped
3/4 cup sliced Kalamata olives (or regular black olives will also be good)
3/4 cup crumbled Feta cheese
1/4 cup finely chopped fresh parsley
1 T fresh-squeezed lemon juice
    Directions:
    1. In a frying pan, heat the olive oil and sauté the rich until it is brown. Place the rice into the slow cooker.
    2. Put the onions and cook it for 4 to 5 minutes. Add the dried oregano, Greek seasoning and the garlic and cook it for a few minutes more. Add the stock and remove any bits left then pour the stock mixture into the slow cooker along with the rice. Cook it on high heat for 1 ½ hours.
    3. Chop the red bell peppers and after cooking the rice, add the red bell peppers and cook it for additional 15 minutes. Crumble the Feta and put the olives. Cook again for 15 minutes more.
    4. Stir the chopped parsley and squeeze the lemon juice. Serve the dish hot.
     
         Slow Cooker Spanish Roast

    Ingredients:
    Original recipe makes 8 servings
    1 tablespoon vegetable oil
    1 (4 pound) beef chuck roast
    salt and pepper to taste
    1 cube vegetable bouillon
    1 cup boiling water
    1 (4 ounce) package sliced pepperoni
    1 medium onion, quartered and thinly sliced
    1 (15 ounce) can whole black olives, drained
    2 tablespoons chopped fresh garlic
    1 (14.5 ounce) can stewed tomatoes
    Directions:
    1. In a skillet, heat the oil over medium heat. Cook the roast on all sides then put some pepper and salt. Place it in the slow cooker.
    2. Put the vegetable bouillon in boiling water then put into the cooker. Add the tomatoes, onion, pepperoni, garlic and black olives.
    3. Cook it on high heat for about 4 hours.
     
        Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (Low-Carb, Gluten-Free, Paleo)

    Ingredients:
    1-2 T olive oil (depends on your pan)
8 oz. sliced mushrooms
1 onion, diced in 1/2 inch pieces
2 lbs. trimmed and diced chuck steak, cut in bite-sized pieces (about 2-3 cups meat, for stove-top cooking I might use a more tender cut of beef)  
1 cup beef stock (use 2 cups for stovetop cooking)
1 can (14.5 oz.) diced tomatoes with juice
1/2 cup tomato sauce
1/4 cup balsamic vinegar (I like  Fini  brand)
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper and salt to