CROCK POT RECIPES
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
ACORN SQUASH
3 acorn squash, cut in half and seeded
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup water
6 tablespoons butter
2 tablespoons brown sugar
3 slices bacon, diced
Season squash with salt and pepper. Sprinkle with other ingredients. Pour water into cooker. Add squash, alternating so they do not rest directly on top of each other. Cook on high 1 hour. Reduce to low and cook for 5 to 6 additional hours. Serves 6.
2-3 lbs. boneless chuck, cut into
1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess
fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and
beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir
into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.
8 ounces elbow macaroni, cooked
and drained
4 cups(16 ounces) shredded sharp Cheddar Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crock pot that has been sprayed with nonstick
cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix
well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low
setting for 5 to 6 hours or until the mixture is firm and golden around the
edges. Do not remove the cover or stir until it has finished cooking.
6 boneless chicken breasts
1/2 cup butter
1 pkg dry Italian salad dressing mix
1 can golden mushroom soup
1/2 cup white wine (cooking wine or regular drinking wine)
4oz. onion & chive cream cheese
pkg angel hair pasta (cook according to box directions)
Place chicken in crock pot. In sauce pan melt butter. Stir in Italian salad
dressing mix, soup, cream cheese & wine. Pour over chicken. Cook on low for
4-5 hours. Pour over cooked angel hair pasta or any kind of noodle you desire.
(Rice works well also).
1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
2 tbsp. butter or margarine, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.
Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to
6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion
in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook
for 30 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to
6.
1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 Tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks
Place all ingredients in large crock pot (cut meat in half if necessary). Stir
to mix.
Cook on high for 4 to 5 hours on high or 8 to 10 hours on low. Remove meat and
vegetables and some of the cooking liquid. Slice meat thinly across the grain.
Serve with the vegetables and some of the liquid.
Use left over corn beef the next day.....layer in crock pot with sauerkraut and Swiss
cheese. Warm and serve on rye bread with 1000 Island dressing!
APPLE BETTY
6 cups thinly sliced apples
1 cup granulated sugar
1 tablespoon all purpose flour
1 teaspoon cinnamon
juice and zest of 1 lemon
1/2 cup melted butter
3 cups soft bread crumbs
In a large bowl combine apples, sugar, flour, cinnamon and lemon zest. In another bowl, combine butter and bread crumbs. In prepared slow cooker, layer one third of bread crumb mixture, then one half of apple mixture. Repeat layers of bread crumbs and fruit, then finish with a final layer of bread crumbs on top. Cover and cook on high for 4 hours until bubbly and brown.
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine
bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top
of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2
to 4 hours. Makes 6 to 8 servings.
apples -- cut up, to fill 3 1/2 qt.
crock pot
1 cup brown sugar
1 cup apple cider
juice of 1 lemon
1 tablespoon cinnamon
Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crock pot. Add
sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir. Add
cinnamon and cook another 10 hours. Stir occasionally until brown. Run through
Food mill or any strainer to strain out seeds and skins. I used the blender. To
thicken, if not thick enough, return to slow cooker and cook on High uncovered
until desired consistency.
YIELD: Makes 3-4 pints.
Peel and core apples, cut in quarters, enough to fill a 4 quart
crock pot to
about 1 1/2 inches from the top:
ADD:
4 tsp. Cinnamon
1/2 tsp Cloves
1/2 tsp Salt
3 Cups Sugar
Start on high with about 4 TB water, till it gets hot, then turn on low and cook
all day. When it is done and apples are fully cooked down put small amounts into
food processor and zap quickly till smooth.
NOTE: If you are canning this, put into jars and seal while "HOT".
4 lbs apples, cored and sliced (don't peel)
1 1/3 cups packed brown sugar
1 cup apple cider
grated zest and juice of one lemon
3 TBS grated ginger
Combine apples, brown sugar, apple cider, zest, juice. Cover and cook 8-10 hours
on low, till apples are very soft. Then stir in
ginger, increase heat to high, uncover and cook (stirring now and then) till mixture is reduced to about 3 cups for 8 to 10 hours.
Put the resulting mash through a food mill.
12 to 14 apples
2 cups apple juice
sugar
cinnamon
all spice
cloves
Wash, core, and quarter apples (do not peel). Combine apples and juice in
lightly oiled crock pot, cover and cook on low 10-18 hours or high 2-4 hours.
When tender put through food mill (I mash through a colander) to remove peel.
For each pint of apples add 1 cup sugar and 1/2 tsp each of cinnamon, cloves and
allspice. Stir and cook on low another 6-8 hours, stirring every 2 hours. Remove
cloves after 3 hours and allow to cook down. Spoon into pint jars.
2 qt. sweet cider
4lbs apples, peeled, cored & sliced
3 C. sugar
1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. cloves
1 tsp. salt
Place apples & cider in crock pot. Cover & cook on LOW 10 - 12 hrs. DO
NOT STIR!!!!!!! Put apples through a srine (a fine mesh strainer works well
too). Mash apples. Add equal parts sugar stirring well between each, add spices
& salt STIR WELL!! Return to crock-pot. Cook on HIGH 1 hr. Pour into 1/2
pint jars, seal and process 10 min. If you don’t want to process keep it
refrigerated! makes 5 half pints.
6 apples peeled, cored and sliced
sugar
cinnamon
8 oz of yellow cake mix
1/4 c melted butter or margarine
Put slices of apples in CP. Pour half a package of dry cake mix over apples.
Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that and
cook on low 1 1/2 to 2 hours. Keep checking and it's done when the apples are
soft.
2 med apple
1/2 c apple juice
7 oz caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream
Peel, core and cut each apple into 18 wedges; set aside. Combine apple juice,
unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter, 1
tsp at a time, over ingredients in crock pot and stir. Add apple wedges; cover
and cook on LOW for 5 hrs. Stir thoroughly, then cook 1 hr more. Serve approx
1/3 cup of warm mixture over a slice of angel food cake or ice cream.
1 gallon of apple cider
Put it in a crock pot.
Add 3 cinnamon sticks, about a tsp of whole cloves, and about 3 or 4 whole
allspice. Slice up an orange and put orange rings in there. Put it on low and
let it simmer all day. It's easier if you can put the spices in cheese cloth but
I don't always have that. Also, taste it after about 4 or 5 hours to make sure
it's not getting too strong. Remove the spices and oranges when the flavor
reaches the taste you prefer.
APPLE CIDER STEW
1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the crock pot, combine apples
with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle
with the ice cream topping. Combine remaining ingredients in a small bowl with a
fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high
for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream
or whipped topping.
6 apples, peeled and sliced
2/3 cup raw oatmeal
2/3 cup sugar
1/3 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/3 cup butter or margarine, melted
Mix oatmeal, sugar, flour, and spices in small bowl. Stir melted butter into
mixture until it is crumbly.
Put about half of sliced apples in crock pot and spoon about half of oatmeal
mixture on top. Cover with the rest of the apples and top with the rest of the
crumbly mixture. Cook on high about 2 1/2 hours.
2 Cups milk
1/4 cup brown sugar
1 tbsp melted butter
1/4 tsp salt
1/2 tsp cinnamon
1 cup rolled oats, regular
1 cup chopped apples
1/2 cup raisons
Spray or butter inside of crock pot. add ingredients to pot and stir cover and
cook on low overnight.
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Rub roast with salt and pepper. Brown pork roast under broiler to remove excess
fat; drain well.
Core and quarter apples. Place apple quarters in bottom of crock pot. Place roast
on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top
surface of roast, moistening well. Cover and cook on Low for 10-12 hours, until
done.
3-4 lb port lion roast, well trimmed
salt & pepper
4 to 6 apples, quartered
1/4 cup apple juice (didn't have any, used orange)
3 Tbl brown sugar
1 tsp ground ginger
Place apple quarters on bottom of CP. Place roast on top. Sprinkle w/salt &
pepper. Combine apple juice, sugar & ginger. Spoon over roast, covering
entire top. Cover & cook on LOW 10-12 hrs. TASTY! :o) The apples will look
gross, but they are tasty too.
Leftover pork roast: shred, mix with barbeque sauce. Serve with white rice and
pineapple.
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly
greased crock pot.
Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick.
Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture
until crumbly. Sprinkle this mixture over top of apple mixture.
Cover and cook on low 6-7 hours or until apples are soft.
About 3 pounds apples, peeled, cored, and sliced
1/3 cup sugar
1 cinnamon stick
2 TBS lemon juice
nutmeg
Put apples in cooker, sprinkle w/sugar and add cinnamon stick. Sprinkle lemon
juice on. Cover and cook on low for 6 1/2 to 8 hours till apples form a thick
sauce. Sprinkle with nutmeg to taste.
4 Chicken breast halves, skin and excess fat removed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon oil
1 medium onion, chopped
1 small red pepper, chopped
1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves
1 14 1/2 ounce can crushed tomatoes
1 10 oz package frozen peas
Season chicken with salt, pepper, and paprika. In a medium skillet, heat oil
over medium-high heat. Add chicken and brown. Put chicken in the Crock-pot.
In a small bowl, combine remaining ingredients except the peas. Pour over
chicken. Cover: cook on Low 7-9 hours (High 3-4 hours) One hour before serving,
add peas. Serve over rice.
Makes 4 servings.
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg. frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms,
undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, &
wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add
chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW
for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked
couscous. Serves 6.
5 artichokes, remove stalks and tough leaves
1 1/2 ts salt
8 peppercorns
2 stalks celery, cut up
1/2 lemon, sliced
2 c boiling water
Combine all ingredients in crock pot. Cook on High 4 - 5 hours.
2 large or 4 small chicken breasts
2 parsnips 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey
Peel and chop carrots and parsnips and place them in the bottom of the crock pot.
Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not sure how
many cloves of fresh garlic that would be.) Place chicken on top. Pour in broth.
Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle
desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough
honey on top to lightly cover the squash. Cook on low 8-10 hours.
6 pork chops
2 medium acorn squash -- unpeeled
3/4 teaspoon salt
2 tablespoons melted butter
3/4 cup brown sugar -- packed
3/4 teaspoon brown bouquet sauce
1 tablespoon orange juice
1/2 teaspoon orange peel -- grated
Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove
seeds.
Arrange 3 chops on bottom of slow-cooking pot.
Place all squash slices on top; then another layer of remaining 3 chops.
Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon
over chops.
Cover and cook on low for 4 to 6 hours or until done.
Serve one or two slices of squash with each pork chop.
3 to 4 lb. pork roast
Salt & pepper
1 c. cranberries, finely chopped
1/4 c. honey
1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Sprinkle roast with salt and pepper. Place in slow cooking crock pot.
Combine remaining ingredients. Pour over roast. Cover. Cook on low for 8 to 10
hours. or on High for 4-5 .Makes 6 to 8 servings.
1 lb. dried black beans (or turtle beans)
16 oz. jar of salsa (your favorite kind)
Rinse black beans, removing any stones or foreign objects. Cover with water,
soak all night.
Drain beans and place in cp with salsa. Add enough water to just cover beans.
Cover and cook on low 8-10 hours.
3 lbs beef stew meat
2 cans diced ROTEL tomatoes with green chilies
salt and pepper to taste
3 cloves garlic minced
1 cup chopped onion
3 TBSP flour
1/2 tsp cumin
1/2 tsp oregano
1 tsp chili powder
1/4 cup water
1 diced bell pepper
1. place stew meat, 1/4 cup water, salt and pepper in crock pot. turn heat to
high and let simmer for 1 1/2 hours.
2. Drain juice from tomatoes into measuring cup. Add tomatoes garlic and onions
to crock pot STIR let simmer on high for 30 minutes
3. Add cumin, oregano, and chili powder to crock pot and stir.
4. Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into
meat/veggie mixture. Let cook on LOW for 3-4 hours until sauce is nice and thick
(if you like runnier gravy three hours is good) Serve with warm flour tortillas.
4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Paprika
Place chicken in crackpot. Mix together remaining ingredients and pour over
chicken. Sprinkle with paprika.
Cook on Low for 6 to 8 hours.
2 tbsp raisins
1/4 cup sugar
6 to 8 apples, washed and cored
1 tsp cinnamon
2 tbsp butter
Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot
with butter. Put in crock pot; add 1/2 cup water. Cover; cook on Low 7 to 9
hours.
1 pound dried small white beans -- rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion -- chopped
1/4 pound salt pork -- cut into 1" cubes
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours,
stirring occasionally, if possible.
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Directions:
Put all ingredients in crock pot cook 4-6 hrs on low. The longer you cook it the
better it will taste.
2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
2 diced onions
2 tablespoons mustard (from the fridge - the wet kind)
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup
Rinse and drain beans and set aside.
On bottom of crock pot place diced onions, then dump on beans (don't mix just
dump 'em all on). Then drizzle on all other ingredients. Mustard stays lumpy -
it's ok. If you wish to add bacon - pre cook 1 lb. crumble and put over top of
entire mixture.
DON'T STIR. It will look dry for awhile. Crock Pot on High for 6-8 hours (I do
5-6) stirring once about 3/4 of the way through.
24 to 32 oz. canned Pork and Beans, undrained
3/4 cup firmly packed brown sugar-I use light rather than dark
1 cup ketchup
1 large onion, diced
1 tsp. prepared mustard
2 to 3 slices bacon
Combine all ingredients in CP. Cover and cook on low about 6 hours. If you
prefer, can be baked in oven. Use a greased 2qt casserole. Put bacon on top and
bake at 350°F 1 1/2 hours. The CP version is soupier.
2 large cans baked beans
1/4 cup molasses
1/4 cup ketchup
1/4 cup barbeque sauce
salt, pepper, garlic powder and diced onions to taste
Cook 6 hours on low.
Brown 1/2 lb ground beef
3/4 pound bacon (cooked and crumbled)
1 c. chopped onion
In the crock pot:
2 20 oz. cans pork & beans
1 16 oz. kidney beans (drained)
1 16 oz. butter lima beans (drained)
1 c. Ketchup
1/2 c. brown sugar
3 T. white vinegar
1 tsp. black pepper
1 tsp. salt
Add beef and bacon & onion to beans. Cook on low 4-6 hours.
BAKED STUFFED APPLES
(makes 6 servings)
6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice concentrate
Wash, core and stem the apples, but don't peel them. Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins and the orange peel. fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops. Place the mold
in the slow cooker and pour the hot water into the cooker. Sprinkle the
orange juice concentrate over the apples. Cover the cooker and cook on
Low for 3 to 5 hours, or until the apples are tender.
Pour 1/2 cup water in Crock-Pot. Wrap precooked 3 to 4 pound ham in foil,
place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or
until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in
foil.
If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.
1 3/4 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 c shortening
2/3 c sugar
2 eggs, well beaten
1 1/2 c banana, well mashed, overripe
1/2 c walnuts, coarsely chopped
Sift together flour, baking powder, baking soda and salt. With electric beater
on low, fluff shortening in a small bowl, until soft and creamy. Add sugar
gradually. Beat in eggs in a slow stream. With a fork, beat in 1/3 of the flour
mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the
bananas then the last of the flour mixture. Fold in walnuts. Turn into a greased
and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in crock pot. Cover crock pot, but prop the lid open with a
toothpick or a twist of foil to let the excess steam escape. Cook on HIGH for 4
to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift dry ingredients;
add to creamed mixture alternately with banana, blending well after each
addition. Stir in nuts. Pour into well-greased 4-6 cup mold (I used a ceramic soufflé
dish). Cover with foil and tie a string tightly around it to keep foil
down. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivet (I
modified a metal veggie steamer) in pot. Cover with crock pot lid and cook on
high 2 to 3 hours or until bread is done. Be sure not to check bread during the
first 2 hours of cooking.
1 cup chopped celery
1 medium onion chopped
1 Tbsp. butter
Sauté until golden brown.
2 Tbsp. vinegar
1 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 tsp. salt (optional)
1 tsp. mustard
1 cup ketchup
1 cup water
2 lbs. ground beef
Combine all ingredients in a large saucepan. Cook slowly for 2 -2½ hours.
Source: The Best of Electric Crockery Cooking
1 1/2 lb boneless chuck steak, 1 1/2" thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1" wide. Place
these in the crock pot. In a small bowl, combine the remaining ingredients. Pour
over the meat, and mix. Cover and cook on Low for 3 to 5 hours.
First I make a batch of homemade:
Barbeque Sauce
1 TBS liquid smoke
1 TBS crushed garlic
1 large onion chopped
2 TBS cider vinegar
1 TBS loose brown sugar (not packed)
3 TBS fresh squeezed lemon juice
1-14 oz. bottle of ketchup
1/2 tsp chili powder
4 TBS Worcestershire
1 TBS dry mustard powder
1 cup water or red wine
1 tsp salt
1/8 tsp black pepper
1 TBS honey
Mix together and heat on range.
Then prep the brisket by removing all silver skin if the butcher didn't already
do this, place it in the crock pot, pour the homemade sauce over it and let it go on
low. The length of time cooking will depend on how large a brisket you got.
When done, remove lid from crock pot and using two forks shred the brisket. Terrific
served on rolls or buns. It's also good served like tacos with all the trimmings
in soft or regular taco shells.
4-6 pieces chicken
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes
Mix BBQ sauce with all ingredients listed under it. Place chicken in crock pot.
Pour sauce over all.
Cook slowly in crock pot about 4-6 hours. Serve with baked beans, potato salad
and coleslaw
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Place chicken in slow cooker. Combine all other ingredients and pour over
chicken. Cover tightly and cook at "low" for 6-8 hours. Makes 4
servings.
1 Chicken, cut up and skin removed
1 cup ketchup
3/4 cup brown sugar
3 tablespoons Worcestershire sauce
Place chicken in crock pot. Combine remaining ingredients and pour over chicken.
Cook 4 hours on high or 8-10 hours on low. Delicious!
BARBECUED POT ROAST #1
1 tsp salt
2lb lean pot roast
1/2 cup tomato paste
24 peppercorns
1 small onion, chopped
1 tsp Worcestershire sauce
Sprinkle salt over the roast and place in slow-cooker. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and
Worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy.
BARBECUED PORK ROAST #2
1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce
Cook roast covered in water (start with hot water) in crock pot overnight on low
10-12 hours. Pour off water and pull meat into shredded pieces. Sauté onion in a
little butter. Combine barbecue sauce, onions, sugar and juice of lemon with
meat in crock pot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6
hours.
1 pork roast
1 bottle bar-b-cue sauce
About 1/2 to 1 cup water
Just throw in crock pot on high for about 6 hrs. or low for about 10 hrs.
When it's done, just remove meat from bone and serve on hamburger buns or rolls
with more barbeque sauce or ketchup, etc.
1 2-3 lb. whole chicken
1 bottle any kind BBQ sauce
Place entire chicken, not cut up if possible, into crock pot. Cover chicken with
BBQ sauce. Allow to cook 8-10 hours on low. Chicken will completely fall apart
upon completion of cooking. Serve as sandwiches and enjoy!
1/2 onion and 1 clove garlic sautéed
then put in crock pot
Add:
1C catsup
1/3 C Brown sugar
1/4 t chili powder
1/4 t salt pepper to taste
1T vinegar (optional)
diced (cooked) turkey
Let cook all day then serve on bread for sandwiches.
BARBEQUE CHICKEN
1 frying chicken , cut up
1 can tomato soup, condensed
3/4 cup onion, chopped
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 tsp. salt
1/4 tsp. sweet basil
1/4 tsp. thyme
Place chicken in crock pot. Combine all other ingredients and pour over chicken. Cover and cook on low for 6 to 8 hours.
BAVARIAN POT ROAST
3 to 4 lbs pot roast (organic or free range if possible)
1 teaspoon vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 medium apples -- cored and quartered
1 small onion -- sliced
1/2 cup apple juice or water
3 tablespoons flour (up to 4 tbs.)
3 tablespoons water (up to 4 tbs.)
Serves 6 to 8
Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, pepper, and ginger. Insert cloves in roast. Place apples and onions in Crock Pot and top with roast (cut roast in half, if necessary, to fit easily). Pour in apple juice. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Remove roast and apples to warm platter. Turn Crock Pot to High setting. Make a smooth paste of the flour and water; stir into Crock Pot. Cover and cook until thickened.
3 bacon slices
1/2 pound ground round
1 cup finely chopped onion
1 (15.5 oz) can lima beans, drained
1 (15 oz) can pork and beans, undrained
1 (15oz) can light red kidney beans, drained
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 tsp dry mustard
1. Cook bacon until crisp, crumble and set aside.
2. Cook beef and onion in skillet and crumble.
3. Place bacon, beef mixture and other ingredients in slow cooker. Stir well.
Cover and cook on high 1 hour. Reduce to low and cook 3-4 hours.
6 servings (1 cup) 6 points
1 1/2 lbs of stewing beef
1 tbsp. prepared mustard
1 tbsp. taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves minced
1 can 16 oz diced tomatoes, undrained
1 med. onion chopped
1 can Kidney beans rinsed and drained
1 can chili beans
(I also added 1 can of black beans)
Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add
beef and toss to coat!
Put the beef in your crock pot and add the rest of the ingredients. Cover and
cook for 6 -8 hours on LOW.
Serve over hot rice.
Cut up left over roast beef in bite sized cubes
Large can beans
Large can diced tomatoes
1/2 c. finely chopped onion
1 c. mild or medium salsa
2/3 c. long grain rice
1 t. salt
1/4 t. pepper
1/4 t. garlic
1 c. water
Combine, stir, and cook on low for 8 - 9 hours, or high 4 - 4 1/2 hours. Makes 8
cups.
I only have a small crock pot (2 1/2 quart) so make adjustments accordingly
1 lb of beef
1 bratwurst
3 potatoes, cubed skin on
1/2 a small white onion
3 medium portabello mushrooms quartered
1 packet of beef au ju
5 cups water
Put water and au ju powder in crock pot first, stir it up so it's mixed properly,
then dump everything else in the pot. Cook on low until the meat is cooked,
didn't time it so I can't say how long it took, kick it up to high for 20-30
minutes before serving so it's nice and hot. Supremely tasty, had to stop myself
from drinking all the broth before the stew was done. Definitely have a loaf of
French bread handy.
1 1/2 lb. boneless beef round steak, cut 3/4" thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local stores didn't
carry this - of course- so I substituted a jar of salsa with chipolte, I think
it was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10" tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we're talking real life here - I substituted a
small jar of regular salsa :)
Shredded jicama or radishes (optional, VERY optional!)
Dairy sour cream (optional)
Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt.
crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin,
and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4
to 5 hours. Remove meat from cooker. Using 2 forks, shred meat. Spoon one-sixth
of the meat onto each warm tortilla just below the center. Top with cheese, Pico
de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up
tortilla. Makes 6 servings * Prep time: 20 min.
Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp. finely
chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely chopped; and
dash sugar. Cover; chill several hours.
2-3 pounds roast cut into bite sized pieces
1 packet Lipton's Onion soup mix
2 cans Cream of mushroom soup
Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat. Cover
with cream of mushroom soup. Let cook up to 9 hours. Stir about 1/2 way through
cooking (but I'm sure you could just stir at the end). Serve over mashed
potatoes or pasta.
1 lb Swiss steak or round steak cut into chunks
1 can condensed beefy mushroom soup (I used Campbell's)
1 can water
1 packet Lipton onion soup mix
Cook on high for at least 8 hrs. The beef comes out really tender and tasty.
Serve over noodles, potatoes, or rice
BEEF BARLEY SOUP
1 pound stew beef
2 cup carrots, sliced thin
1 cup celery, thin sliced
3/4 cup chopped green pepper
1 cup chopped onion
1/2 cup barley
1/4 chopped parsley
3 beef bouillon cubes or equivalent beef base
2 tsp. salt
3/4 tsp. dried basil
2 tbsp. catsup
Layer in crock pot: Vegetables and meat then barley and remaining ingredients.
Cover with 5 cups water. Do not stir. Cook on low for 9 to 11 hours. Serves 4 to 6.
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion -- sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley -- chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) -- diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt
Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours
(overnight if refrigerated) Drain meat, reserving marinade. In skillet, sauté bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and
seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10
hours.
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown
in bacon fat. Transfer meat from skillet to heated platter. Sauté vegetable and
garlic in bacon fat; remove. Drain fat from pan. Gently combine beef,
vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste.
Cook on low 8 - 10 hours.
1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered
In large skillet, brown beef and bacon until red color disappears. Drain. In crock pot, mix together drained beef, bacon, onion, flour, paprika, and salt.
Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in
sour cream. Spoon mixture over toasted buns. Serves 6 to 8.
2 slices bacon -- chopped
2 pounds sirloin tip or round steak -- cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 cube beef bouillon -- crushed
1 cup Burgundy wine
2 tablespoons cornstarch
In large skillet cook bacon several minutes. Remove bacon and set aside. Coat
beef with flour and brown on all sides in bacon mixture. Combine steak, bacon
drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover
and cook on low for 6 to 8 hours or until meat is tender. Turn control to high.
Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes.
Serves 6.
3 lbs beef, cut in large cubes-can use stew beef or round steak
1 can Minestrone Soup
1 can Tomato Bisque Soup
1 can Cream of Mushroom soup
1 envelope dry onion soup mix
1 soup can Burgundy wine
Flour and brown meat. Place in crock pot. Mix remaining ingredients and pour over
meat. Cook on low 6-8 hours. Serve over noodles or rice. You could cook the rice
at home and reheat in the micro at work.
1 10 oz pkg fresh pearl onions
1 2 pound top round steak
2 1/2 cups sliced onions
1 minced garlic clove
Cooking Spray
1/3 cup all purpose flour
1 10.5 oz can condensed beef broth, undiluted
1/2 cup dry red wine
2 TBS tomato paste
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 8oz package fresh mushrooms
3 cups hot cooked egg noodles (6oz uncooked)
1. Drop pearl onions in boiling water 1 minute. Drain and peel.
2. Trim fat from steak and cut until 1 1/2" cubes. Place large nonstick
skillet on medium high heat and sauté steak 5 minutes or until browned. Place
steak in slow cooker. Add sliced onion and garlic to skillet. Coat with spray
and sauté 5 minutes or until tender. Sprinkle flour over onion mixture and cook
1 minute stirring constantly. Gradually add broth, wine and tomato paste
stirring constantly. Cook 1 minute or until thick. Add pearl onions, thyme,
salt, pepper, bay leaf and mushrooms.
3. Pour wine mixture over beef in slow cooker. Cover with lid, cook on high 1
hour and low 4-5 hours. Discard bay leaf. Serve over noodles.
6 servings
2lbs. beef cubed into 1" pieces
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 (4oz) can whole mushrooms
1/2 cup red wine
Combine all of the above in a crock pot. Stir together well then cover. Cook on
low for 8 hours. Makes its own gravy. Serve over noodles.
BEEF CASSEROLE
1 1/2 lbs stewing steak
1 oz plain flour
2 tblsp oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper
Cut the steak into 1 inch cubes and toss in the flour seasoned with salt
and pepper. Brown on all sides in the oil, then remove from the pan.
Cut the onions into thin slices and cook in the oil until soft and
golden. Slice the carrots thinly and put into the crock pot. Top with
the onions and the meat. Add any remaining flour to the fat in the pan
and cook for 2 minutes. Work in the stock and stir over low heat until
the liquid comes to the boil. Pour into the crock pot, cover and cook on
HIGH for 30 minutes, then on LOW 6-7 hours.
1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa
Cut flank steak into 6 portions. In any size crock pot combine meat, onion, green
pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and
salt. Add tomatoes. Cover and cook on low 8-10 hours or high 4-5 hours.
Remove meat from crock pot and shred. Return meat to crock pot and stir. To serve,
spread meat mixture into flour tortillas and top with toppings. Roll up.
1 roast
1 packet Italian dressing mix or Ranch dressing mix OR 2 packages onion soup mix
1 cup water
Place all in crock pot, cook on low 8 hours.
3 medium onions, sliced
1 lb carrots, cut into 1/2" slices
4 parsnips, cut into 1/2" slices
2 bay leaves
4 cloves garlic, minced
1 TBS snipped fresh thyme or 1 tsp dried thyme, crushed
1/2 tsp pepper
2 TBS quick cooking tapioca
1 1/2 lbs beef stew meat, cut into 1" cubes
1 14 1/2 oz can beef broth
1 12 oz can beer
In a 5 or 6 quart crock pot, place onions, carrots, parsnips, garlic, bay leaves,
dried thyme, and pepper. Sprinkle with tapioca. Place meat on top of vegetables.
Add beef broth and beer.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5
to 6 hours. To serve, remove bay leaves; if using fresh thyme, stir in now.
1 1/2 lb- 2lb. pot roast meat
1 dry package of Good Seasons Garlic Dressing
1 dry pkg of Italian (or Zesty Italian) Dressing
1 can of beer (your choice-not dark)
Place one envelope of Good seasons in bottom of crock pot. Place meat on top,
top with other package of dressing and pour beer over all. Let cook 8-10 hours
on low. If your a gravy maker, the sauce made into a gravy is YUMMY! I serve
this with potatoes.
Beef bottom round rump roast, about 2 lb.
4 - 6 carrots, peeled and cut into 1-2" chunks
1 - 2 onions cut into wedges
1/4 - 1/2 cup canned beef broth
1 can Campbell’s Cream of Chicken & Mushroom Soup
Mashed potatoes* (made with margarine, milk, and horseradish)
1. Put carrot chunks and onion wedges in bottom of greased 3-1/2 quart crock
pot.
Brown rump roast on all sides in frying pan and put in crock pot on top of the
vegetables.
2. Pour beef broth over meat (more liquid will accumulate as the roast cooks);
put lid on and cook on Low for 8 hours.
3. About 45 minutes before it’s done, boil the potatoes. Just before you’re
ready to mash them, take roast out of crock pot and slice it up. Open canned soup
and put it in small batter bowl; add just enough juices from the crock pot to
stir it and get the lumps out. After you’ve done so, pour it back into the
crock pot and stir to mix. Add the beef slices and stir to cover with gravy.* Put
the lid back on.
4. Mash the potatoes, then add some margarine and stir till it’s melted. Heat
about 1/4 cup milk (whole, if we have it) in the microwave (in a glass measuring
cup), then stir it into the potatoes along with salt, pepper, and about 1/2 tsp.
or so of horseradish.
5. Serve meat/vegetables beside and gravy on top of potatoes, or all of it on
the potatoes. Serve with a green vegetable and baking powder biscuits. YUMMY!!!
Note: By the time the potatoes are drained and mashed, the pot roast is ready to
eat, too.
Serves: 4
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt,
paprika, pepper & flour.
Spread with chopped onions. Combine beef broth & tomato sauce & pour
overall. Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs.
NOTES:
Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour
as the recipes says, I mix those all together in a small bowl. This prevents the
flour from becoming clumpy.
Instead of chopped onions, I use 3 or 4 small yellow onions whole (I'm not an
onion fan but still like the taste they give the stew.)
I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I
use whatever variety of sauce that I have on hand. I don't usually buy the
"regular" flavor of any brand, but instead have hickory, brown sugar
or garlic and onion flavors. The BBQ sauce adds an extra "kick" to the
meat and gravy.
For the beef broth, since I don't usually keep that on hand, I dissolve 1 beef
bouillon cube into 1 cup boiling water.
1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1" thick slices)
2 cans beef bouillon (or broth or consommé)
2 small cans tomato paste
3-4 handfuls of assorted veggies (I used frozen green & yellow beans and
carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour
Mix bite sized pieces of meat in flour, brown in some oil along with the diced
garlic.
While meat is browning, combine beef bouillon & tomato paste in a crock pot,
mix well.
Pre-cook the sweet potatoes until just tender, add to crock pot along with
onions and any raw veggies that you may use. Add enough water to cover and cook
on low for as long as you want, (I let it cook for about 5 hours.
I added the frozen veggies and some quartered mushrooms for about the last 1
hour or so.
I thickened it with a bit of flour and water, let it cook another 15 minutes
uncovered and that was it.
1 package stew beef
1 can cream of potato soup
1 can cream of mushroom soup
1 - 1 1/2 cans of water
Cook on high all day (7-8) hours
I serve over white rice.
1 ½ pounds stew beef
Handful of Baby carrots
3 white potatoes
1 large onion cut into wedges
1 can of beef broth (I use Campbell's)
1 clove of garlic minced
2 teaspoons of kitchen bouquet
1 teaspoon of Worcestershire sauce
Add water to fill crock-pot
Cut stew beef into bite size pieces, dredge in four with salt and pepper. Place
into crock-pot. Add beef broth, garlic, onion, carrots and potatoes add kitchen
bouquet and Worcestershire sauce. Add water just to top turn crock pot on high
and cook for 5-6 hours. Stir occasionally.
4 lb stew beef, cut into small
pieces
2 envelopes dry onion soup mix
2 cans cream of mushroom soup
4 oz jar sliced mushrooms, drained
2 cups Ginger Ale
1 lb carrots, sliced-I use baby carrots and forget the slicing
Mix all ingredients in Crock pot. Cover and cook on low 8-10 hours. Serve with
noodles or rice.
2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth
3/4 tsp dry mustard
1/4 tsp garlic salt
Put all this in the crock pot, stir well and cook on low for 8 hours. Turn heat
to high and mix 1-1/2 cup sour cream 1/2 cup flour, cake flour works too,
heat on high for 40 minutes.
Serve over rice or noodles.
1 1/2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. tomato paste
1/2 c. beef broth
3 Tbsp. sherry
1 tsp. salt
Dash pepper
1 can mushrooms, drained
1 c. sour cream
Brown ground beef with onion and garlic; drain. Add to crock pot with remaining
ingredients except for sour cream. Cover and cook on low for 5 to 7 hours. Stir
in sour cream. Heat through. Serve over egg noodles.
3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour
Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch
wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak
strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion
rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low
setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour;
stir into crock pot. Serve stroganoff over rice or noodles.
1 can cream of mushroom soup
1 package onion soup mix
1 package mushroom
1 onion cut in rings
1 package beef stew meat
salt
pepper
Put in crock pot and cook all day.
Add 16 oz sour cream before serving.
Serve over Egg Noodles.
2 lbs. Beef round in cubes
21 1/2 oz. Cream of mushroom soup
2 dozen small mushrooms (you can use larger mushrooms and slice them, but I
threw little ones in whole instead)
16 oz. Sour cream
3 oz. Cream cheese
Worcestershire sauce
Salt
Pepper
Place beef in bottom of cp and cover with salt and pepper. Pour soup on top of
beef. Layer mushrooms on top of soup. Pour on enough Worcestershire sauce to
coat each mushroom. Cook on low for 10 hours stirring in the sour cream and
cream cheese in the last half hour.
Add 2 tbsp. of cornstarch and a little bit of water to thicken sauce, 30 minutes
before stroganoff is done.
Serve over noodles or rice.
3 pounds beef round steak 1/2" thick (partially frozen for easy slicing)
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3/4 teaspoon dry mustard
1/4 teaspoon thyme leaves
2 medium onions thinly sliced and separated into rings
2 cans (4 oz each) sliced mushrooms drained or 1/2 lb fresh mushrooms, sliced
1 can (10 1/2 oz) condensed beef broth (I use Better Than Bouillon double
strength)
1/4 cup dry white wine
1 1/2 teaspoons Worcestershire Sauce
1 1/2 cups sour cream
1/4 cup flour
3 tablespoons fresh minced parsley
hot buttered noodles or fluffy rice
Trim all excess fat from steak and cut meat into 3-inch strips about 1/2"
wide. Combine 1/2 cup flour, salt, pepper, dry mustard and thyme leaves; toss
with steak strips to coat thoroughly. Place coated steak strips in Crackpot;
stir in onion rings and mushrooms. Add beef broth, wine and Worcestershire
Sauce; stir well. Cover and cook on Low setting for 8 to 10 hours. Before
serving, combine sour cream with 1/4 cup flour; stir into Crackpot. Serve
Stroganoff over hot buttered noodles; garnish with minced parsley. Add
additional sour cream if desired.
2pk Beef Stew Meat
1c Cream of Celery
1c Cream of Chicken
2c Golden Mushroom Soup
Put all ingredients in crock pot and stir to coat meat. Cook on High for 6 hours
or until meat falls apart with fork. Serve over Egg Noodles or Rice. Serves 4-6
My family likes to take fresh Italian Bread and soak up the gravy. This will
make a wonderful gravy and the smells in the house will make your mouth water...
ENJOY!!
2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chilies
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese
Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot.
Then add the tomatoes, chilies, tomato sauce, onion, and bouillon cubes. Cover
and cook on LOW 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through; around 30
minutes. Serve topped with cheese, and/or the toppings that you like.
1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 can Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat
thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine
with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over
beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours.
One hour before serving, turn to HIGH setting. Make a smooth paste of red wine
and 3 tablespoons flour; stir into crock-pot, mixing well.
1 1/2 lbs well-trimmed beef stew meat, cut into one inch pieces
2 medium onions cut into half inch wedges (I used one large onion)
1 pkg sliced fresh mushrooms (8oz)
1 envelope beefy onion soup mix
3 tbs cornstarch
salt and pepper to taste
1 1/2 cups dry red wine (don't know if it's dry, but I used what I had on hand
and it was red zin)
Place beef, onions and mushrooms in a 4qt or larger crock pot. Add dry soup mix.
Sprinkle with cornstarch and salt and pepper. Pour wine over all. Cover and cook
on low 10-12 hours or high 5-6 hours. Stir well before serving.
6 servings.
1.5 pounds ground round
2 (15 oz) cans tomato sauce
2 (14.5) oz cans diced tomatoes, undrained
2 (6oz) cans tomato paste
1 (8oz) package sliced fresh mushrooms, or omit
1.5 cups chopped onions
1 cup water
3/4 cup chopped green pepper
2 TBS brown sugar
2 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground red pepper
2 minced cloves garlic
1 beef bouillon cube
1. Cook meat in large skillet on medium-high until brown. Stir to crumble. Drain
well and place in crock pot. Add tomato sauce and next 14 ingredients. Cover with
lid and cook on high for 1 hour and low for 6-7 hours.
BEER BRAISED BEEF IN CROCK POT
3 lb. lean beef stew meat cut into 1 1/2-inch pieces
1 tsp. salt
1/2 tsp. pepper
2 med. onions, thinly sliced
1 can mushrooms (or pieces) undrained (8-oz.)
1 can beer (12 oz.) dark or light, your choice
1 tbsp. vinegar
2 beef bouillon cubes
2 tsp. sugar
2 cloves garlic, minced
1 tsp. thyme
2 bay leaves
Put the beef in the crock pot. Combine all the other ingredients and pour over the beef. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving thicken juices if desired.
2 LB TRI TIP MEAT, SLICED 3/4" THICK
1 8 OZ CAN TOMATO SAUCE
1 12 OZ CAN OF BEER (LAGER)
2 TEASPOONS MUSTARD
3 TEASPOONS BUTTER
3 TEASPOONS CHILI POWDER
1 TEASPOON SALT
1 TEASPOON GARLIC
1 MEDIUM GREEN BELL PEPPER SLICED
1 MEDIUM RED BELL PEPPER SLICED
1 MEDIUM WHITE ONION SLICED
1. IN CROCK POT ADD ALL OF THE ABOVE INGREDIENTS AND STIR.
2. COOK ON LOW FOR 8 TO 10 HOURS. THE LONGER THE BETTER.
3. CAN BE EATEN WITH TORTILLAS, SERVED OVER RICE, OR EATEN WITH BREAD
4-5 pound pork roast
6-8 cloves garlic
pepper
basil
1 c dry white wine
onion
Cut 6-8 holes into the roast just big enough to fit a clove of garlic. Put a
garlic clove (peeled) into each hole. Rub outside with cracked pepper and basil.
Pour dry white wine in the bottom of the Crock Pot. Place roast in the CP put
slices or wedges of onion on top and around the roast. Cover and cook on low all
day or until done.
If desired you can also place potatoes and carrots in the bottom of the CP, but
I usually serve either mashed or baked potatoes and a steamed veggie on the
side. Don't forget a nice fresh loaf of bread to go with it too
BIGOS
1 onion -- chopped
1 clove garlic -- minced
2 tablespoons butter
1 pound cabbage
1 quart sauerkraut -- rinsed and drained
1/2 pound mushrooms -- sliced
1 pound boneless pork butt -- cut in 1" cubes
1 pound boneless veal -- cut in 1" cubes
1/2 pound Polish sausage -- sliced 1/2" thick
1/2 cup beef stock
1 cup chopped tomatoes
2 tart apples -- diced
1/2 cup pitted prunes
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine
Combine all ingredients in crock pot and cook on low 8 to 10 hours. Serves 6.
3/4 cup cooked black beans
1 lb. stew beef, cubed
3 tablespoons oil
1/4 cup chopped onion
1/4 cup chopped green peppers
1/2 cup diced green chilies
3 tbsp. tomato paste
3 to 4 beef bouillon cubes, or beef base
1/4 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. salt and pepper
1 cup shredded Monterey Jack OR cheddar cheese
Brown stew beef in oil with onion and green pepper. Combine all ingredients
except cheese and cook 6 to 8 hours on low. Sprinkle cheese over individual
servings.
1 lb. boneless pork, cut into cubes
2 (16 oz.) cans black beans, drained
1 red or yellow bell pepper, chopped
1 med. tomato, peeled, seeded and chopped
1 sm. red onion, thinly sliced
1 clove garlic, crushed
1/2 t. ground cumin
2 t. chili powder
1/2 t. salt
1 can tomato sauce
1/2 c. sour cream
2 T. chopped cilantro
In a crock pot, stir together pork, beans, bell pepper, tomato, onion, garlic,
cumin, chili powder, salt, and tomato sauce. Cover and cook on low 8 to 9 hours.
Spoon into bowls and top with sour cream and cilantro.
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chilies
1 can, 14.5 oz, Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained an)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic
Combine all ingredients in a 5 qt. slow cooker (I think it will fit in a 3 qt). Cover and cook on high 5 to 6 hours. Makes 8 cups. I have cooked mine on
low all day. I'll serve it with shredded cheddar and sour cream.
1 16 oz bag of dried black-eyed peas
1 small ham hock
1 14 1/2 oz can of diced tomatoes with jalapenos
1 14 1/2 oz can of diced tomatoes with mild green chilies
2 10 1/2 oz cans of chicken broth
1 stalk of celery, chopped
salt and pepper to taste (it doesn't need much, if any)
Pre-soak black-eyed peas according to the instructions on the bag. Combine all
ingredients and cook on low for 8-10 hours.
2 (16 oz each) packages frozen Black Eyed peas
2 cups water
1 (15 oz) can Ranch Style Beans with Jalapenos undrained
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 (12 to 16 oz) package frozen sliced okra
1 can Ro Tel tomatoes and Green chilies
Dump all ingredients in Crock Pot. Cook on low 8 to 10 hours. May take even
longer. I start mine on high for several hours, then switch to low for the
remaining time.
VARIATION: Substitute 4 (15oz) cans of canned Black Eyed peas (undrained) and
omit the water.
3lbs Top Round Pot Roast
1 small onion
1 pack button mushrooms
3 Tbsp water
1/4 cup ketchup
1/4 cup red wine
2 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
1/2 tsp table salt
1/8 tsp black pepper
1 clove garlic
2 Tbsp cornstarch
3 Tbsp water
Trip all visible fat from meat; place in slow cooker. In a small bowl, combine
onion, water, mushrooms, ketchup, wine, mustard, Worcestershire Sauce, salt,
pepper, and garlic. Pour over meat. Cover and cook on LOW about 8 hours. Remove
meat and slice. Keep meat warm and turn control to HIGH. Dissolve cornstarch in
water; stir into cooker. Cover and cook on High until thickened. Serve with
Sauce.
Throw about 1 1/2 lbs of boneless ribs in the
crock pot on low with enough water to
cover, about 3 TBS of BBQ sauce, fresh chopped garlic, 1/3 CUP brown sugar and a
couple dashes of ketchup.
Cook on low about 5 hours until done.
Throw on the BBQ
to crisp them up and baste with more BBQ sauce.
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
1. Rinse beans with cold running water and discard any stones or shriveled
beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover
and let stand at room temperature overnight. (Or, in a 6-qt sauce pot, place
beans and enough water to cover by 2 inches. Heat to boiling over high heat;
cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse
beans.
2. In 4 1/2 to 5 1/2 quart Crock pot, stir 3 1/2 cups water with beans and
remaining ingredients except salt until blended.
3. Cover CP with lid and cook beans on low setting about 14 hours or until beans
are tender and sauce is syrupy. Stir salt into bean mixture before serving.
4 chicken breasts halves
1/4 c flour
1/2 tsp paprika
Salt
2 tbsp butter
2 tbsp oil
2 tbsp onion, chopped
2 tbsp parsley, chopped
1/4 tsp dried chervil
1/4 c bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 tsp sugar
Salt & Pepper
Dredge chicken in flour which has been mixed with paprika and a little salt.
Heat butter and oil in a skillet and sauté chicken on both sides until lightly
browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat.
Place chicken in crock cooker. Combine remaining ingredients and pour over
chicken. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice.
Serves 4
2 1/2 pounds Round steak
1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
1 tablespoon Dried parsley flakes
1/2 teaspoon Leaf oregano
2 cloves Garlic -- minced
1 large Onion -- finely chopped
1 teaspoon Salt
1 can Italian style tomatoes -- 16 0z
1 can tomato paste -- (6 oz)
1 teaspoon Salt
1 teaspoon Leaf oregano
10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped
1 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar
1 tablespoon Sugar
Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound
steak pieces between waxed paper until very thin and easy to roll. In skillet,
lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon
oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3
tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in
crock pot. Combine tomatoes, tomato paste, salt, and 1 teaspoon oregano; pour
over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls
with sauce.
SAUCE: Place all ingredients except flour, oil, and vinegar in crock pot; stir
well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to
high setting for the last hour to reduce excess moisture. Before removing sauce
from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of
sauce at a time into blender container; blend until smooth.
BRAISED CHICKEN
Chicken legs or thighs - 1.5lbs
Celery - 3 stalks (cubed)
White onion - 1 (cubed)
Garlic - 4 to 6 cloves (crushed)
Ginger - 1 tbsp (diced)
Red chilies - 3 to 5 (diced, optional)
5 spices powder - a pinch (optional)
Light soy sauce - 2 tbsp
Sugar - 2 teaspoons
Chicken soup stock - 1 to 2 cups
Cut the chicken in bite sized pieces. Mix with the diced ginger and red chilies.
Add the celery, white onions, garlic in to the slow cooker. Add in the chicken, and the rest of the ingredients.
Cook for 6 to 8 hours on low.
Canola oil
2 lbs chicken legs and thighs
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
In a hot stock pot coated with oil, season the chicken and brown on all sides. Put
chicken aside. IN the same stockpot, remove all chicken fat, leaving only a
coating of oil and sauté onions, garlic and ginger. Caramelize well, then add
curry powder. Mix quickly for 2 minutes making sure not to burn the curry
powder. Add back the chicken, banana, bay leaves, yams and chicken stock. Check
for seasonings. Bring to a boil and then simmer slowly for 1 1/2 - 2 hours.
Serve on basmati rice.
I usually toss it all into the crock pot when I add back the chicken etc.... and
leave it on low for about 4 hours.
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 tsp. cinnamon
2 Tbs. butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on
LOW for 7-9 hours (overnight). Serve with milk.
1 32 oz bag of frozen southern style
hash brown potatoes
1 lb of bacon cut into pieces, fried and drained
1/2 cup diced onions
3/4 lb cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper
Layer the frozen potatoes, bacon, onions, and cheese in the crock pot in two or
three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt &
pepper together. Pour over the whole mixture. Cook on low for ten to twelve
hours.
1 3-5lb brisket - not too lean
1 can cranberry sauce jellied (soup can size)
1 envelope onion soup mix
1 12oz bottle beer or more as needed - I prefer dark, but use the kind of beer
you enjoy drinking
Place brisket in crock pot, use onion soup mix as a "dry rub" rub all
over top and press into roast with fingers. Spoon out cranberry sauce and
crumble with hands over top of brisket. It tastes better if you get your hands a
little dirty! Slowly pour in beer so that the roast is covered.
If your cooker is large enough, I cut up carrots and potatoes and place around
the brisket to have on the side with dinner. Add more beer if needed to cover
added vegetables.
Cook on low for 8-10 hrs. I put mine on the 'auto' setting and it's done in 8
hrs easy. Go another hour if it's not falling apart when you pierce it with a
fork.
Serving Size : 8
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 carrots -- thinly sliced (1 to 2)
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can cream of broccoli soup
3 cups 2% low-fat milk
paprika -- for garnish
Sauté onion, carrot slices and celery in margarine until tender. Stir in water,
rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over
low to medium heat for 15 minutes. Cut off broccoli stems and slice into very
thin pieces - the size of a match stick. Separate tops into florets and steam
broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and
cook until everything is tender and hot. Now you have a choice. You can place a
whole batch of soup into your blender, add the milk and blend until smooth. Or,
you can put just half the soup in your blender - add the milk and still have
some whole pieces of veggies to eat or you can just add the milk and leave all
the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to
reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli
florets.
BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
Sauce:
1/2 c hot water
1/2 c almond butter (original recipe was for peanut butter -
I use almond cause I'm allergic to peanut)
1/4 c cider vinegar
2 T tamari sauce
2 T blackstrap molasses
1/4 c cayenne (this is a HUGE amount - I use 1-2 tsp.)
Saute:
1 lb broccoli
2 tsp ginger
4 cloves garlic
1 lb tofu, cubed
2 c onion, thinly sliced
1 c chopped cashews
2-3 T tamari sauce
2 minced scallions
Sauce:
In small saucepan, whisk together almond butter and hot water
until you have a uniform mixture. Whisk in remaining sauce ingredients
and set aside.
Sauté:
Stir-fry half the ginger and half the garlic in 1 T. oil. Add
tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean,
sauté remaining ginger & garlic in 2 T. oil. Add onions and fresh
pepper, sauté for about 5 min. Add chopped broccoli, cashews and
tamari; stir-fry until broccoli is bright green. Toss sauté with sauce,
mixing in the minced scallions as you toss. Serve over rice.
Slice onions thin, then pile in crock pot. You can use as many onions as you want. Top with up to a 1/2 cup of butter, put on low and cook overnight (about 10 hours). Wake up to the smell of onions cooking. If they are not browned to your liking, turn up to high for about 1-2 hours. You can also dump in the rest of the ingredients for French or regular onion soup.
1 c. diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 c. cooked brown rice
1/4 c. dry white wine
2 c. chicken broth
1 c. sliced almonds
Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic
4 to 5 hours. Serve with sliced almonds lightly toasted.
Serving Size : 7
1 1/2 lb Ground beef
1 ea Onion -- large; finely chopped
2 tb Olive oil or butter
2 ea Garlic -- cloves; minced
1 can Mushrooms -- sliced; drained; 4 oz
2 ts Salt
1/2 ts Nutmeg
1/2 ts Oregano -- leaf
1/2 pk Spinach -- chopped; frozen (thawed and drained)
3 tb Flour
6 ea Eggs -- beaten
1/4 c Milk -- scalded
1/2 c Cheddar cheese -- sharp; grated
In skillet, lightly brown ground beef and onion in olive oil; drain well. Place
in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and
cheese until well blended. Beat eggs and milk together. Pour over other
ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW
setting for 7 to 10 hours or until firm. Just before serving, sprinkle with
grated cheese. 6 to 8 servings (About 2-1/2 quarts)
4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Paprika
Place chicken in crackpot. Mix together remaining ingredients and pour over
chicken. Sprinkle with paprika.
Cook on Low for 6 to 8 hours.
BURRITOS CROCK POT STYLE
2 lb. beef roast
1 chopped onion
1 can chopped peppers (10 oz.)
2 cans tomato sauce (4 oz. each)
1 tbsp. chili powder
salt and pepper to taste
The night before you plan to serve, put roast in crock pot and leave on low all night. Next morning, add the rest of the ingredients. Cook on low all day.
Pre-heat oven to 350°. Spread cooked filling on extra large fat-free flour tortillas. You can add refried beans, sour cream, grated
cheese and shredded lettuce as you prefer. Fold and wrap in aluminum foil. Bake in preheated oven 10 to 15 minutes.
Your favorite salsa can be added before or after baking.
CABBAGE ROLLS
12 large cabbage leaves
1 pound lean ground beef or lamb
1/2 cup cooked rice
1 (6 oz.) can tomato paste
3/4 cup water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.
Having a barbeque? Firing up the
grill? Here's the pork-n-beans for you.
5 cans Pork-n-Beans (2nd to smallest size)
2 8oz cans tomato sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste"
Worcestershire sauce
Hot sauce
Cajun Seasonings
Liquid smoke
Mustard
Brown Sugar
Mix all ingredients in a crock pot and crank it up to high. Let it cook all day,
stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring
occasionally.
3 16 oz cans dark kidney beans,
drained
2 16 oz cans tomatoes with juice (cut up)
2 lbs. ground beef, browned, drained
1 large onion, chopped
3 celery stalks, diced
1 green pepper, seeded, diced
2 garlic cloves, minced
6 Tablespoons chili powder (toasted - see below)
1 jalapeno pepper, seeded, chopped
1 cup of black coffee
Place chili powder in a dry sauté pan and turn the stove on to medium heat. stir
it around for a few minutes until you can smell the difference.
Put all of the ingredients in your crock pot. Set on low for 8-10 hrs, or high 5
hours.
1 package (16 oz) frozen broccoli
cuts, thawed and drained
3 cp cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cp milk
1 cp uncooked instant rice
1 celery rib, chopped
1 small onion, chopped
In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce,
milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on
low 4-5 hours or until rice is tender. 4 servings.
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can cheddar cheese soup
Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt,
pepper and garlic powder. Put in crock pot and add the three soups straight from
the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over
rice or noodles. We did noodles and hubby said it tasted like mac and cheese.
6 chicken breasts (boneless &
skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted
soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve
over rice or noodles.
I cooked on high for 4 hours and it was fine. I also served mine with rice.
1/3 c. diced Canadian bacon or ham
2-3 carrots, sliced or chopped
2-3 celery ribs, sliced or chopped
1 small onion, sliced or chopped
2 cans mushrooms or 1/4 lb fresh, sliced
1 can green beans, drained very well
1/4 c. water
Layer in crock pot in order given.
2-3 lbs. chicken, cut up. Put on top of veggies, largest pieces first.
2 tsp. chicken bouillon granules
1 Tbs. chopped fresh parsley
3/4 tsp. poultry seasoning
Mix together and sprinkle over chicken pieces.
1 can condensed cheddar cheese soup
1 Tbs. flour
1/4 c. parmesan cheese
Mix together and drop on top of chicken, DO NOT STIR.
Cover and cook on high 3-4 hours, or low 6-8 hours.
Make noodles OR rice OR mashed potatoes to serve over. This is a very versatile
dish, use more/less/different veggies (I often clean out the fridge into the crock pot
for this) and if the sauce is too thin you can thicken with a little
cornstarch or parmesan cheese before serving.
2 chicken bouillon cubes
dissolved in 1/2 c. hot water
1/4 c. brown sugar
1/4 c. vinegar
1 Tbsp. soy sauce
1/2 c. catsup
Sliced onion
Salt
Enough chicken to feed your family- boneless skinless breasts or thighs work
best
Place chicken in crock pot. Sprinkle with salt and top with as many onion slices
as desired. Combine rest of ingredients and pour over onions. Cook on low 6 to 8
hours. Great served on potato rolls as sandwiches.
"New Flavors From Your
Crockery Cooker"
2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 c. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot) or chicken broth (I used broth)
2 tbsp. quick-cooking tapioca
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used dried)
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 c. hot cooked noodles
2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)
Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place
mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In
a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil
(if using), sugar, salt, and pepper. Pour over all.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3
1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon chicken, mushroom
mixture, and sauce over hot cooked noodles Sprinkle with Parmesan cheese. Makes
4 to 6 servings. Prep time: 25 min.
Nutrition facts per serving: 469 calories, 12 g. total fat (3 g. saturated fat),
144 mg cholesterol, 468 mg sodium, 41 g carbohydrate, 5 g fiber, 46 g protein.
Daily Values: 13% vitamin A, 37% vitamin C, 7% calcium, 35% iron.
Serves 2
Place two chicken breast halves in crock pot (frozen or thawed)
Mix together one can cream of chicken soup & half soup can of white wine;
pour over chicken
Place two slices Swiss cheese over top of chicken breasts (processed cheese
melts and blends more easily)
Cook in crock pot for 2-3 hours (on high) or 3-4 hours (on low)
Serve over steamed rice
(This recipe is also good with a little lemon juice in place of the wine.)
2 onions, chopped
2 cloves garlic (I use the minced kind that comes in a jar)
1 lb. lean hamburger
2 Tbs. chili powder
cumin to taste (I leave this out)
2 cans (16 oz. ea.) tomatoes
2 cans tomato soup
2 cans kidney beans, drained
salt and pepper to taste
optional: shredded cheese and/or sour cream for topping
1. Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add hamburger
and cook till browned. Stir in chili powder and optional cumin; cook 2 minutes
more. Meanwhile, in crock pot, combine remaining ingredients. Stir in browned
meat mixture. Cover and cook on Low setting for 8-10 hours.
To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour
cream, if desired.
Note: This can be made on top of the stove, too. Let it cook for 1 hour, but
stir, so it doesn't stick to the bottom (this is the nice part of using a
CP...no need to worry about sticking).
6 pork chops, browned (you can
skip the browning)
1 onion, chopped
3 T. catsup
10.5 oz can cream of mushroom soup
2 t Worcestershire sauce
Place into crock pot and simmer about 4-5 hours. Serve with rice, noodles or
potatoes.
1 8oz pkg noodles
3 cups diced cooked chicken
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 4 oz can mushrooms
1 4 oz jar pimiento
1/2 cup parmesan cheese
1 1/2 cups cream style cottage cheese
1 cup grated sharp process cheese
1 can cream of chicken soup
1/2 cup chicken broth
2 Tbsp. melted butter
1/2 tsp. basil
Cook noodles according to pkg directions and drain and rinse thoroughly. In a
large bowl, combine remaining ingredients with noodles until well mixed. Pour mixture
into greased crock pot. Cover and cook on low for 6-8 hours or high 3-4
hours. Serves 6
1 lb Small white beans
8 c Water
2 c Ham, diced
1 c Onion, diced
1 c Celery, chopped
2 tb Parsley, chopped
1 ts Salt
1/4 ts Pepper
1 Bay leaf
Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until
beans are tender.
1 frying chicken, cut up (I used
about 4 pounds of breast and rib chicken pieces)
2 tbsp melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz brick of cream cheese, cut up in cubes
1/2 C chicken broth
1 large onion
crushed garlic to taste
Brush chicken with butter and sprinkle with the dry Italian seasoning mix (I did
two layers in my crock pot to make sure that the Italian seasoning got on all the
chicken and not just those pieces on top.)
Cover and cook on low for 6-7 hours.
About 45 minutes before done, brown the onion in the butter and then add the
cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic
and stir all ingredients until smooth. Add salt and pepper to taste.
Pour sauce mixture over chicken in crock pot and cook an additional 30-45
minutes. Remove chicken to platter and stir sauce before putting in gravy boat
1/2 pound Lean ground beef
1 pound Kielbasa sausage -- sliced
1 Can whole tomatoes -- (28 ounces) undrained
9 ounces Frozen French-cut Green beans
1 Can pitted black olives -- (6 ounces drained and left whole)
1/2 cup Red wine
3 Garlic cloves -- minced
1 medium Onion -- sliced
1 medium Green pepper -- chopped
1 teaspoon Basil -- crushed
1 teaspoon Oregano -- crushed
1/2 teaspoon Thyme -- crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan -- freshly grated
In a medium skillet, sauté ground beef. When browned, transfer to crock pot. Add
all other ingredients except pasta and parmesan Simmer on low for 6-8 hours.
Cook pasta according to directions. Ladle Crocked Kielbasa over pasta in large
bowls. Pass the Parmesan cheese to garnish.
2 Cups Milk
1/3 Cup Rice
1/4 Cup Sugar
1 Egg
1 tsp. Butter
1 tsp. Vanilla
1/8 tsp. Cinnamon
Pinch of Salt
Pinch of Nutmeg
Grease Crockett. Dissolve sugar in milk and mix all ingredients together. Put in
Crockett. Cook on high for 6 hours, stirring occasionally.
Makes 6 servings
3 cups peeled, cubed Potatoes
2 cups quartered Mushrooms
1 1/2 cups chopped Carrots
1 cup coarsely chopped Onions
2 cloves Garlic, minced
1 tsp each ground Thyme and dried Basil
1/2 tsp Black Pepper
2 lbs boneless, skinless Turkey breast, cut into 1" cubes
2 tbsp All Purpose Flour
1/2 cup dry White Wine
1/2 cup low-sodium reduced-fat Chicken broth
1 1/2 tbsp Tomato Paste
1 tsp "lite" Worcestershire Sauce
1/4 cup chopped fresh Parsley
Combine the first 8 ingredients in a 3-quart or larger crock pot.
Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.
Mix wine, broth, tomato paste and Worcestershire sauce in a sm. bowl. Pour over
turkey.
Cover and cook on LOW setting for approximately 8 hours. During the last hour,
stir once or twice, breaking apart any turkey cubes that have stuck together. Be
careful not to remove the lid for more than a minute or so. Stir in parsley just
before serving.
Note: I have omitted the White Wine and just added extra Chicken Broth in its
place. It turned out fine.
1 1/2 cup cheddar cheese, grated and divided
1 9 oz package frozen spinach, thawed and drained
1 cup white bread, cubed
1 cup fresh button mushrooms, sliced
1/2 cup green onion, thinly sliced
6 eggs
1 1/2 cups milk
1/2 cup heavy cream
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Lightly grease the slow cooker. Layer half of the cheddar cheese, spinach,
bread, mushrooms and green onions in the bottom of the stoneware.
In a medium mixing bowl, whisk together the eggs, milk, cream, salt, pepper and
garlic powder until thoroughly combined. Pour this egg mixture over the layered
mixture. Do not mix. Sprinkle the remaining cheese on top.
Cover; cook on High for 1 1/2 to 2 hours.
2 lb. ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16oz) can tomatoes
broth or tomato juice to cover bottom of pot
Garlic salt, thyme, red pepper and a bit of oregano
Brown ground beef and drain. Shred cabbage and chop onion. Put in broth or other
liquid to cover bottom of pot. Layer cabbage, onion, spices, meat, and garlic
salt. Repeat layers ending with beef. Top with tomatoes, undrained and a dusting
of oregano. Cook on high for 1 hour. Stir all together. Cook on low heat until
ready to eat, 8-10 hours. Makes 3-4 servings.
6 cups shredded cabbage and carrots
3/4 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium onion -- finely chopped
1 cup long-grain rice
1 26 oz. can chunky low-fat spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves -- crushed
1/4 teaspoon seasoned salt
Place 1/2 of the cabbage and carrots in a slow cooker. Crumble ground beef over
top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Evenly
distribute onion, then rice over all. Top with remaining cabbage, salt, and
pepper. Combine spaghetti sauce, water, basil, and seasoned salt; pour over
cabbage. Cover and cook on LOW 5 to 6 hours or until rice is tender.
3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups tomato juice
1 (10-1/2 oz) can Tomato Soup
10 oz kidney beans, rinsed and drained
2 tsp chili seasoning mix
In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add
kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW
for 6-8 hours. Mix well before serving.
4 lbs cut up chicken
1 onion chopped
2 (or more) cloves of garlic, chopped (not pressed)
1 green pepper chopped
1 medium ripe tomato, peeled & chopped
1 cup dry white wine
Pinch of Cayenne pepper
Combine all ingredients in slow-cooker. Cover, set on low and cook for 6-8
hours. If you want you can cook for 5 1/2 and then place chicken on cookie
sheets with sides and cook for 30-45 minutes at 350°F to crisp up skin. Serve
with crusty French bread. Serves 4-5.
8oz Kielbasa sausage, cut in 1/4" slices
1 (14 1/2oz) can diced Tomatoes with liquid
1 medium Onion, diced
1 medium Green Pepper, diced
2 Celery stalks, thinly sliced
1 TBSP Chicken bouillon granules
1 TBSP Steak sauce
3 Bay leaves or 1 tsp dried Thyme
1 TSP sugar
1/4 to 1/2 TSP Hot Pepper sauce
1 cup uncooked instant Rice
1/2 cup chopped Parsley (optional)
Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce,
bay leaves, sugar and hot pepper sauce in crackpot. Cover and cook on LOW for 8
hours.
Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25
minutes. Stir in parsley if desired.
Makes 5 servings
Prepare cake mix as follows:
Combine:
1 chocolate cake mix
1 chocolate instant pudding (4 serving size)
4 eggs
1/2 cup oil
1 cup water
Line bottom of slow cooker with foil. Pour in batter. Place 5 paper towels
between cooker and lid. Put wooden match or equivalent in size between paper and
lid to allow steam to escape. Do not lift lid for at least 2 hours. Cook on hi
for at least 2 1/2 hours or till toothpick comes out clean when tested. Leave
in, shut off cooker to cool at least 20 min. Loosen sides of cake with knife.
Invert cake onto plate, foil up. Then on to rack foil side down to cool. Remove
foil before serving.
For Carrot cake add to yellow cake mix :
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups grated carrots
3 eggs
1/3 cup oil
1/2 cup water
Follow same instructions for cooking chocolate cake.
CAULIFLOWER AND POTATO CURRY
4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
1 pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt
1 big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)
Add all ingredients to a crock pot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water.
1 lb Dried canellini beans (white kidney beans)
use white northern if unable to find canellini
6 c Water
2 Hot Italian sausages, sliced
1 lg Onion, chopped
1 lg Garlic clove, minced
2 lg Tomatoes, ripe, peeled and coarsely chopped
1 Bay leaf, crumbled
1/2 ts Thyme, crumbled
1/2 ts Basil, crumbled
3 Strips of orange rind (1in)
1 ts Salt
1/4 ts Pepper
1 ts Instant beef broth
1. Pick over beans and rinse. Cover beans with water in a large kettle; bring to
boiling; cover; cook 2 minutes; remove from heat; let stand 1 hour. Pour into an
electric slow cooker.
2. Brown sausages in a small skillet; push to one side; sauté onion and garlic
in same pan until soft; stir in tomato, bay leaf, thyme, basil, orange strips,
salt and pepper and instant beef broth; bring to boiling; stir into beans;
cover.
3. Cook on low for 10 hours or on high for 5 hours or until beans are
tender.
YIELD: 6 servings
1 1/2 lb pork steak ½" thick cut into strips
2 Tbsp oil
1 onion large, sliced
1 green pepper small cut into strips
1 4 oz mushroom, drained
1 8 oz tomato sauce can
3 Tbsp brown sugar
1 1/2 Tbsp vinegar
1 1/2 tsp salt
2 tsp Worcestershire sauce
Directions:
Brown pork in oil in skillet. Drain on double paper towel. Place pork strips and
all remaining ingr. into crock pot. Cover and cook on low for 6 to 8 Hr (high 4
hr) Serve over hot fluffy rice.
2 pounds pork steaks
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce
In a heavy skillet, heat oil over medium high heat. Add pork strips and brown.
Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar,
vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on High for 4
hours, or on Low for 6 to 8 hours. Serve hot.
1 lb plum tomatoes chopped
1 eggplant in 1/2" pieces
2 med zucchini in 1/2" pieces
1 onion finely chopped
3 stalks celery sliced
1/2 c chopped parsley
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/4 c raisins
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives (optional)
2 Tbsp capers (optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar,
raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat
for 5 1/2 hours. Do not remove cover during cooking. Stir in olives &
capers, if using. Serve warm or cold.
2 md Cooking apples
1/2 c Apple juice
7 oz Caramel candy squares
1 ts Vanilla
1/8 ts Ground cardamom
1/2 ts Ground cinnamon
1/3 c Cream-style peanut butter
7 sl Angel-food cake; or
1 qt Vanilla ice cream
Peel, core, and cut each apple into 18 wedges; set aside. Combine apple juice,
unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter 1
teaspoon at a time, over ingredients in crackpot. Stir. Add apple wedges; cover
and cook on LOW for 5 hours. Stir thoroughly; cover and cook on LOW 1 additional
hour. Serve approximately 1/3 cup of warm mixture over a slice of angel food
cake or ice cream. Serves 7.
2 packages (14oz) bags caramels
1/4 cup Water
8 Medium apples
In crock pot, combine caramels and water. Cover and cook on high for 1 to 1 1/2
hours, stirring frequently. Wash and dry apples. Insert stick into stem end of
each apple. Turn control on low. Dip apple into hot caramel and turn to coat
entire surface. Holding apple above pot, scrape off excess accumulation of
caramel from bottom apple. Place on greased wax paper to cool.
1 (10.5 oz) can beef consommé, undiluted
1 (10.5 oz) can beef broth, undiluted
2 cup water
1/2 tsp dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz) shredded Swiss cheese
Combine first 5 ingredients in a 3 1/2-quart crock pot. Cook, covered, at HIGH 2
1/2 hours or until thoroughly heated. Stir in wine. Ladle soup into 6 ovenproof
bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan.
Broil 3" from heat (with electric oven door partially open) 5 minutes or
until cheese is melted. Serve immediately. Makes 12 cups.
2 extra-large sweet onions (about 3 pounds)
1 (10.5 oz) can chicken or beef broth, undiluted
1/4 cup butter or margarine
Cut onions in half. Cut halves into 1/2" thick slices. Combine all
ingredients in a 3 1/2-quart crackpot. Cook, covered, at HIGH 8 hours or until
golden brown and very soft. Store in an airtight container. Refrigerate up to 2
weeks or freeze up to 2 months, if desired. Makes 2 cups.
3 cups cooked white rice
1/2 cup dried cranberries or cherries or dried, chopped apricots
1 tsp pure vanilla
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 TBS brown sugar
1 tsp cinnamon
Spray inside of 2 to 3.5 quart crock pot with cooking spray. (or grease with
butter) Mix all ingredients except sugar and cinnamon in crock. Cover and cook
on LOW 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding
with sugar and cinnamon. Serve warm. Makes 8 servings.
Serving Size : 12
7 ounces caramels
1/4 cup miniature marshmallows
1/3 cup whipping cream
2 teaspoons rum or 1/4 t rum extract
Combine caramels and cream in crock pot. Cover and heat until melted, 30 to 60
minutes. Stir in marshmallows and rum. Cover and continue cooking 30 minutes.
Serve with apple wedges or pound cake.
skinless, boneless chicken breasts
1 medium head cabbage, quartered
1 pound carrots, cut into 1" pieces
water to cover
4 cubes chicken bouillon
1 teaspoon poultry seasoning
1/4 teaspoon Greek-style seasoning
2 tablespoons cornstarch
1/4 cup water
Rinse chicken and place in slow cooker. Rinse cabbage and place on top of
chicken, then add carrots. Add enough water to almost cover all. Add bouillon
cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to
taste (as you would salt and pepper). Cook on low for 8 hours OR on high for 4
hours.
To Make Gravy: When you're nearly ready to eat, pour off some of the juice and
place in a saucepan. Bring to a boil. Dissolve cornstarch in about 1/4 cup water
(depending on how thick you like your gravy). Add to saucepan and simmer all
together until thick. If desired, season with additional Greek seasoning. Serve
gravy over chicken and potatoes, if desired.
1 1/2-2 lbs boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina
Place or throw ribs in crock pot. Put in rest of ingredients and cook low for
5-7 hours.
1 lb dried pinto beans
6 cups water
3 lbs. beef brisket or round roast
1 large onion, chopped
1/2 c dark molasses
2 tsp. salt
1/2 tsp ground ginger
1/2 tsp. dry mustard
1/4 tsp. pepper
1 bay leaf
Please Note: I will be throwing this on the barbeque before I put in crackpot. This
might also be good with barbeque sauce. When you take the meat out and slice pour the
barbeque sauce over meat.
1. Rinse beans under running water, Place in a large kettle with water. Bring to
boiling; cove kettle; lower heat; cook 15 minutes; let stand 1 hour.
2. Trim all fat from beef; brown meat on all sides in remaining fat in large
skillet. (This is where I will barbeque).
3. Place meat in bottom of the slow cooker; add beans and liquid, onion,
molasses, salt, ginger, mustard, pepper and bay leaf. Add more water if need to
cover meat and beans. Cover.
4.Cook on high for 2 hours, stir beans, adding more liquid if needed to keep
beans and meat covered.
5. Turn control to low and cook for 8 hours or until beans are very tender and
liquid is absorbed. Taste and season with a spoonful of hot prepared mustard if
you wish.
6. Remove meat to a carving board and cut into slices; spoon beans around beef
on platter.
CHEESEBURGER SANDWICHES
1½ lbs. lean ground beef
½ tsp. garlic-pepper blend
1 pkg. pasteurized process cheese spread, (8 oz.) diced
2 Tbsp. milk
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
8 sandwich buns
In a large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain.
In a 3½ to 4 quart crock pot, combine cooked ground beef and all remaining ingredients except buns; mix well.
Cover; cook on low setting for 6 to 7 hours.
To serve: spoon mixture onto sandwich buns.
Serving Size : 6
2 cups water
1 cup corn -- whole kernel
1 cup potato -- chopped
1 cup celery -- chopped
1/2 cup carrot -- sliced
1/2 cup onion -- chopped
2 cubes beef bouillon
1 jar cheez whiz
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
Meatballs:
Mix ingredients together thoroughly. Shape into medium size meatballs. Place
uncooked meatballs and all other ingredients, except Cheez Whiz, in electric
slow cooker. Stir gently. Cover and cook on setting # 2 (low) for 8 to 10 hours.
Before serving add Cheez Whiz, stirring gently until well blended.
NOTES : Serve with a crusty bread.
2 c. water
1 c. corn
1 c. potato, chopped
1 c. celery, chopped
1/2 c. carrot, chopped
1/2 c. onion, chopped
2 beef bouillon cubes
1 jar cheez whiz, 16 oz.
24 meatballs
Place all ingredients except meatballs and cheez whiz in crock pot. Cook on low
for 8-10 hours. Stir in remaining ingredients just before serving.
14 slices fresh white bread, crust removed
3 c. grated sharp cheese, Cheddar
1/4 c. oleo
6 lg. eggs
3 c. milk, scalded
2 tbsp. Worcestershire sauce
1/2 tsp. salt
Paprika
Tear bread in small pieces. Place 1/2 in well greased crock pot. Add 1/2 cheese,
1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk,
Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with
paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.
1/2 stick butter
3 green onions -- chopped
3 stalks celery with leaves -- chopped
2 carrots -- grated
2 cans chicken broth
2 cans cheese soup
1 can cream of potato soup
parsley flakes
Tabasco sauce -- to taste
salt and pepper -- to taste
8 ounces sour cream/or plain nonfat yogurt
3 tablespoons cooking sherry
Melt butter over low heat and sauté onions, celery and carrots. Add chicken
broth; cover and simmer for 30 minutes. Add other soups, parsley, Tabasco, salt
& pepper. Stir in sour cream. Simmer 15 minutes. Add sherry and stir before
serving.
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion,
Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook,
stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon;
adjust seasonings. Serve with crusty bread or crackers.
1 can mushroom soup
1 can cream of broccoli soup
1 can broccoli cheese soup
2 pkgs Chicken Breasts (boneless, skinless)
1 can Mixed vegetables
1-2 T Tapioca for thickening
1 cup shredded cheddar cheese
Dice chicken put in crock pot sprinkle with salt and pepper, Pour all three cans
of soup over chicken and stir. Cover and cook on low about 4-6 hours. About an
hour before serving add mixed veggies, cheese and thicken with tapioca. I served
poured over white rice. I thought the flavors blended and complemented each
other well.
3 16 oz. pkgs frozen corn
1 8 oz. pkg cream cheese
1 3 oz. pkg cream cheese
4 TBLSP butter
3 TBLSP water
3 TBLSP milk
2 TBLSP sugar
6 slices American cheese
Combine all ingredients in cp, mix well. Cover and cook 4 - 5 hours on low, or
until heated through and cheese is melted. Stir well before serving.
1 large chicken, cut-up
2 c. soy sauce
2 c. vinegar
Put in crock pot and cook on high 4-5 hours.
1 can cream of chicken soup
3 tbsp. flour
1/4 tsp. pepper
Dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
I celery rib, chopped
1/2 c. chopped green pepper
1/4 c. chopped onion
1 package (10 oz.) frozen peas, thawed
2 tbsp. diced pimentos, drained
Hot cooked rice
Combine soup, flour and peppers in crock pot, stir until smooth. Stir in
chicken, celery, onion and green pepper. Cover and cook on low 7-8 hours or
until meat is cooked through. Stir in peas and pimentos. Cook 30 minutes longer.
Serve over rice.
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion -- chopped
3 pounds your favorite chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown
chicken parts and place all in a 6-quart crock pot.
Add remaining ingredients except heavy cream, flour and biscuits. Cook on high
2-1/2 to 3 hours, or on low 5 to 7 hours.
When chicken is done, remove pieces to plate and let cool, then debone. While
chicken is cooling, mix flour and cream together, then stir into crock pot. Open
biscuits and cut each biscuit into 4 pieces. Drop into crock pot and turn on
high. These will need to cook about 30 minutes, until they are firm. Return
chicken meat to crock pot after deboning and serve. You can use your own
homemade biscuit recipe or canned if you prefer.
4 carrots, sliced
4-5 pieces chicken
1 small onion, chopped
2 cups water
4 chicken bouillon cubes
1 tsp garlic salt
salt & pepper, to taste
1 lb egg noodles
Place carrots in CP, followed by all ingredients except noodles. Cook on LOW for
8 hours. At the end of cooking time, cook egg noodles on stovetop. While noodles
cook, remove chicken from CP & cut into bite-size pieces. Return chicken
& noodles to CP. If desired, thicken broth with cornstarch & water. Just
be sure to add some of the broth to your cornstarch mixture first. This will
prevent any lumps from forming.
1 T cooking oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
1 can of Cream of Chicken soup
1/2 cup water
1 bag frozen seasoned pasta and veggie combo (I like the one with corkscrew
pasta and cheddar cheese)
Heat the oil and then brown the chicken in it. Set the chicken aside and add
soup, water, and the pasta/veggie combo. Heat to a boil. Return the chicken to
the pan and reduce the heat to low. Cover and cook for 5 min. or until the
chicken is no longer pink. Stir occasionally. Serves about 4.
Boneless, skinless chicken breast (2-3 lbs)
Chicken Flavored Rice
Cream of Celery soup
Cream of Chicken soup
1 cup water
salt
Put rice in crock pot, and water. Combine soups and layer on top of rice. Salt
chicken and layer chicken in pot. Set on high for 4-5 hours or low or auto shift
for 7-10 hours.
2 1/2 to 3 lbs. meaty chicken pieces
1 tbsp. cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 tsp. thread saffron or 1/4 tsp. ground turmeric
1 141/2 oz. can reduced-sodium chicken broth
1/2 c. water
2 c. chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 c. frozen green peas
3 c. hot cooked rice
Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces,
half at a time, in hot oil. Drain off fat. In a 3 1/2, 4, or 5 quart crockery
cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic,
dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and
water over all.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3
1/2 to 4 hours. Add the tomatoes, sweet peppers, peas, and if using, the fresh
thyme to the cooker. Cover; let stand for 5 minutes. Serve over the hot rice.
Makes 6 servings
4 Chicken Breast, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste
Season chicken breasts with salt and pepper and place chicken breasts in crock
pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on
each breast. Combine both cans of soup and milk. Cover chicken breasts with soup
mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on
low for 6-8 hours.
4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken
2 cups dry black beans
½ cup chopped yellow onion
¼ cup chopped red bell pepper
½ cup chopped celery
½ cup chopped carrots
½ cup chopped cilantro
½ cup shredded Monterey Jack or Cheddar Cheese
¼ cup of sour cream
¼ cup tortilla strips
1 (7 oz.) can diced mild green chilies
9 cups water
Crock-Pot Method: Cut meat into 1" cubes. In Crock-Pot, add meat, beans,
onions, peppers, celery, carrots, seasoning and 9 cups water. Cook on high for 2
hours, reduce to low and cook for 6-8 hours. Top with cilantro, cheese, sour
cream and tortilla strips. Makes 4 or 5 servings.
1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water
Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together
tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water.
Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve
chicken pieces over hot spaghetti or vermicelli. 4 servings.
1 lg. onion, thinly sliced
3 lbs. cut up chicken
2 (6 oz.) cans tomato paste
4 oz. sliced mushrooms
1 tsp. salt
1 to 2 cloves garlic, minced
1 to 2 tsp. oregano
1/2 tsp. celery seed
1 bay leaf
1/2 c. water
Place onions in bottom of crock pot. Add chicken pieces. Stir together remaining
ingredients. Pour over chicken. Cook on low 7 to 9 hours; high 3 to 4 hours.
Serve over spaghetti.
1 can tomatoes, diced
2 cans (small ones) tomato paste
1/2 c. dry white wine
1 can mushrooms
1 small onion, sliced
4 cloves garlic, sliced
1 Tbl Italian Seasoning
1 tsp basil
1 tsp oregano
Mix all ingredients together and pour over the top of the chicken.
Cook on LOW all day (eight to ten hours).
1 large onion, thinly sliced
2-1/2-3 lbs chicken cut up
2 6 oz cans tomato paste
4 oz can sliced mushrooms, drained
1 tsp salt
1/4 cup dry white wine
1/4 tsp pepper
1-2 garlic cloves, minced
1-2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp celery seed
1 bay leaf
Place onion in crock pot. Add chicken.
Combine remaining ingredients. Pour over chicken
Cover: Cook on Low 7-9 hours or High 3-4 hours
Serve over spaghetti.
4 boneless skinless chicken breasts
4 cups baby carrots
4 cups cubed potatoes
1 jar of spaghetti sauce
Put first three ingredients in crock pot; pour sauce on top. Cook on high for 6
hours. Feeds Four.
1 large onion, sliced
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1" thick
1 15 oz. can garbanzo beans, drained
3 lbs. Boneless, skinless chicken breast pieces
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 14 1/2 oz. can chopped tomatoes
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
Combine first eight ingredients in crock pot. Combine spices in small bowl and
sprinkle over ingredients in crock pot. Add chopped tomatoes. Cover; cook on Low
8 to 10 hours (High 4 to 5 hours). Stir in parsley and cilantro before serving.
Serve over cooked rice.
4 lg. chicken breasts
1 sm. can cream of chicken soup
1 sm. can cream of celery soup
1 sm. can cream of mushroom soup
1/2 c. diced celery
1 c. Minute Rice
Mix in crackpot the soups and rice. Place chicken on top of mixture, then
sprinkle diced celery over chicken. Cook on low for 4 hours. Makes 4 servings.
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss cheese
1 can cream of mushroom soup (can use any cream soup).
1/4 c. milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place
chicken in crock pot. so it looks like a triangle /_\ Layer the rest on top. Mix
soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or
until chicken is no longer pink. Serve over noodles with the sauce it makes.
boneless, skinless chicken (can still be frozen)
1 large can enchilada sauce (green or red)
medium or large flour tortillas
shredded cheese
Empty enchilada sauce into the crackpot and place chicken filets into the sauce.
Cook on low setting all day. Scoop out chicken and cut or shred onto a plate.
Spread a tortilla on another plate and arrange some chicken into a
"stripe" down the middle. Sprinkle liberal shredded cheese, and ladle
some sauce over it. Roll the tortilla up, ladle more sauce over it, and sprinkle
more cheese. Place in the microwave for about 20 seconds on High to melt the
cheese. More microwave time may be needed for multiple enchiladas on one plate.
1 Lg. can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 sm. can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg sharp cheddar cheese
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges.
Layer crackpot with sauce, tortillas, soup mix, chicken and cheese all the way
to top, ending with cheese on top. Cook on low temp all day.
Reduced Fat
1 can reduced fat cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
4 skinless boneless chicken breast
non-stick cooking spray
Spray crackpot with non-stick cooking spray. Place chicken in crackpot. Mix
remaining ingredients together and pour over chicken. Cover and cook on low 6-8
hours.
1 hour before serving, prepare chive dumplings:
3 tbl. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 tbl.fresh, chopped chives, or 2 tbl. dried chives
3/4 cup skim milk
Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by
teaspoons full onto hot chicken and gravy. Cover and cook on high for 45-60
minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
3 lb whole chicken
2 carrots, sliced
2 onions, sliced
2 celery stalks with leaves,
1 ts basil
2 ts salt
1/2 ts black pepper
1/2 c chicken broth or wine
Put carrots, onions, and celery in bottom of CROCK-POT. Add whole chicken. Top
with salt, pepper, liquid. Sprinkle basil over top. Cover and cook until done-low
8 to 10 hours. (High 3 to 4 hours, using 1 cup water). Remove chicken and
vegetables with spatula.
1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup chicken broth
3 cloves garlic minced
1 whole chicken, cut in skinless serving size pieces or favorite parts
Combine all ingredients except chicken in a bowl. Dip each piece of chicken in
the sauce. Place in the slow cooker. Pour remaining sauce over the top. Cook on
low for 6-8 hours or high 3-4 hours. Makes 6 servings.
2 (10.5oz) cans condensed reduced-fat cream of chicken
1 pkg frozen chopped spinach (10oz) thawed, drained and squeezed
1 (9oz) package frozen diced cooked chicken
1 (8oz) carton reduced fat sour cream
1 cup 1% milk
1/2 cup (2oz) Parmesan cheese
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
9 uncooked lasagna noodles
Cooking Spray
1 cup shredded part skim mozzarella
1. Combine first 10 ingredients in large bowl and stir well.
2. Coat CP with spray and place 3 uncooked lasagna noodles in bottom of cooker.
Break noodles in half as necessary to fit. Spread 1/3 spinach mixture over
noodles; sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half REMAINING
spinach mixture, and 1/3 cup mozzarella. Top with remaining noodles and spinach.
Sprinkle with remaining cheese.
3. Cover with lid; cook on high 1 hour and reduce to low 5 hours or until done.
2 1/2 to 3 1/2 pound broiler/fryer chicken cut up
1 cup chicken broth
2 cups water
1 package (8 ounces) egg noodles
Salt and pepper to taste
Place chicken in crock-pot. Season with salt and pepper; add all liquid. Cover
and cook on Low 8 to 10 hours (High 4 to 5 hours) Remove chicken from broth.
Turn crackpot to high and add noodles. Bone chicken and cut up meat. Stir
chicken into noodles. Cover and cook 30 to 45 minutes, stirring occasionally.
3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles - I use the "No Yolks" brand broad noodles
Put vegetables in crock pot. Add chicken. Pour in broth and water. Add dill and
parsley. Cover and cook on low 8 hours. Remove veggies and chicken from crock
pot. Add noodles, turn to high and heat while you shred the chicken and mince
the veggies. Run the veggies through the food processor. Return chicken and
veggies to crock pot and heat through. It takes the noodles about 20 minute to
cook. Serves about 6 hungry folks. I use a 5 qt crock pot for this. I also use
frozen chicken breast right out of the freezer.
3 Chicken breasts
1 Egg
1 t Salt
1/4 ts Pepper
1 c Dry bread crumbs
1 1/4 c Butter
1 can Pizza sauce -- 10 1/2 oz
6 slices Mozzarella cheese
Parmesan cheese
If using whole chicken breasts, cut in to halves. In bowl beat egg salt and
pepper dip chicken into egg. Then coat with crumbs. In large skillet sauté chicken in butter. Arrange chicken in pot. Pour pizza sauce over chicken. Cover
and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on
top. Cover and cook 15 minutes. Makes 6 servings.
3 Chicken breasts
1 Small egg plant sliced
1 Egg
10 1/2 oz Can pizza sauce
1 ts Salt
6 Slices mozzarella cheese
1/4 ts Pepper
1 c Dry bread crumbs
1/2 c Butter
If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and
pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crackpot
with a browning unit, sauté chicken in the butter. Arrange eggplant and
the chicken in pot, (place eggplant on the bottom or it will not cook
completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8
hours. Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15
minutes.
4 skinless, boneless chicken breast- cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tsp. thyme
4 cloves garlic, pressed
1 bay leaf
Place all ingredients in slow cooker. Stir to make sure all chicken is coated
well. Cook on Low setting for 8 hours, until chicken and vegetables are tender.
1 package Frozen lima beans
1 cup Tomato juice
1 Carrot -- 1/2 inch pcs
1 Stalk celery -- 1/2"pcs
1 Onion -- chopped
1 Clove garlic -- minced
1 Bay leaf
1 teaspoon Chicken bouillon granules
1/2 teaspoon Dried basil -- crushed
1/2 teaspoon Dried oregano -- crushed
3 Boneless chicken breasts
3 Chicken drumsticks
8 ounces Smoked kielbasa
Place carrots, limas, celery and onions on bottom of crackpot which has been
sprayed with Pam. Combine herbs, juice and bouillon and add to vegetables. Place
chicken on top of vegetables. Cut sausage into pieces. Put chicken and sausage
on top of vegs Cover crackpot and cook on Low heat for 10 hours or on high for 5
hours. Remove bay leaf before serving.
2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 to 5 cups water
1 T dried parsley
1 T dried dill
6 oz noodles
Slice carrots, celery and onion. Place in crock pot. Add chicken, broth, water,
and spices. Cover and cook on low 8 to 10 hours. One hour before serving, remove
chicken and vegetables from pot. Add 6oz. noodles to pot, cover and turn to
high. While noodles are cooking, shred the chicken and mince the vegetables (I
run mine through the food processor). Return chicken and veggies to the pot.
Cook till noodles are done.
2 lb Chicken breasts/skinless Boneless/ cut in 1 inch cubes
2 can Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; slice
1 c Carrots; slice thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch
In a crock pot, combine the first 11 ingredients; cover and cook on HIGH for 4
hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30
minutes more or until the vegetables are tender.
Yield: 10 servings
2 lb Chicken breasts/skinless Boneless/ cut in 1" cubes
2 c Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; sliced
1 c Carrots; sliced thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch
In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4
hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30
minutes more or until the vegetables are tender.
2 or 3 uncooked boneless, skinless
chicken breasts - place on bottom of crock
Pour over that 1 can of white beans (I use northern beans), undrained
Pour over that 1 can of petite diced tomatoes, undrained
Sprinkle over that chopped onion to taste & 1 yellow pepper, diced
Sprinkle over all S&P, and other favorite spices to taste (I use basil,
thyme, rosemary)
Cook on high for 5 hours.
1 Hr. before ready to serve: break up chicken pieces into bite sized chunks
& mix in 1 cup of cooked instant rice. Stir & reduce to Low for last
hour.
2 lbs skinless boneless chicken
breasts cut into 1 1/2" pieces
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce
Mix all ingredients together in crackpot, cook 7-9 hours on low. Serve with warm
flour tortillas.
1 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 envelope (.87 to 1.2 oz) chicken gravy mix
1 cup water
1 lb. boneless, skinless chicken breast halves, cut into 1" pieces
1 16 oz. bag frozen stew vegetables, thawed
1 4-oz. jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk
Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crock pot until
smooth. Stir in chicken, stew vegetables and mushrooms.
Cover and cook on low heat setting 4 hours or until chicken is tender and sauce
is thickened. stir in peas. Mix baking mix and onions. Stir in milk just until
moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture.
Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted
in center of dumplings comes out clean. Serve immediately.
6 chicken thighs (remove skin)
1 can Italian-style diced tomatoes (28 oz)
salt and pepper
Throw these in the crackpot and cook on high for about 3 hours. Serve with egg
noodles. Can it be more simple?!
IF you don't love garlic, use regular tomatoes, but this had a wonderful garlic
flavor, we thought. Even the kids liked it, and they usually won't eat anything
with sauce. The "sauce" is VERY liquidy, so if you want a more gravy-ish
sauce, add some tapioca at the beginning (I'm doing it that way next time), or
partially drain the tomatoes before cooking.
CHICKEN BREASTS & MUSHROOMS
Ingredients
4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. jar sliced mushrooms
1 tsp. sugar
1 tsp. garlic powder
salt & pepper to taste
1 tsp. Greek seasoning
1 pkg. egg noodles, cooked
Preparation
Combine soups, sugar, & mushrooms & place in crock pot. Wash chicken breasts & sprinkle with garlic powder, Greek seasoning, salt, & pepper. Put in crock pot. Cook on high 4-5 hours or low 8-10 hours. Cook noodles according to pkg. directions & add margarine as desired. Serve with prepared chicken breasts.
CHICKEN CREOLE
Ingredients
3 lbs. chicken thighs
1 cup celery, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can tomatoes
1 tsp. garlic powder
1 tsp. sugar
1 tsp. Cajun seasoning
1/2 tsp. paprika
salt & pepper to taste
Louisiana hot sauce to taste
2 cups minute rice, cooked
Preparation
Place chicken in bottom of crock pot. Combine remaining ingredients (except rice) & add to
crock pot. Cook on high 4 to 5 hours or on low 7-8 hrs. Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.
CHICKEN AND NOODLES
Ingredients
4 chicken breasts, boned
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. sugar
1/4 cup flour 1/2 tsp.
garlic powder
8 oz. sour cream
1 pkg. noodles, cooked
Preparation
Remove bone from chicken breasts & cut into strips. Place in bottom of crock pot. Combine soups, sugar, & garlic powder. Pour over chicken. Cover & cook on high 3 to 4 hours or on low for 7 to 9 hours. Combine flour & sour cream & stir into cooked chicken mixture. Continue cooking 25 to 30 minutes or until thickened. Serve over noodles cooked according to package directions.
CHICKEN TORTILLAS
Meat from 1 whole chicken OR
canned chicken or parts
1 can cream of chicken soup
1/2 c. green chili salsa
2 tbsp. quick cooking tapioca
1 med. onion, chopped
1 1/2 c. grated cheese
1 doz. corn tortillas
Black olives
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.
Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add
1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated
cheese. Repeat layers of tortillas topped with chicken mixture, onions and
cheese. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with
sliced black olives.
CHICKEN & VEGETABLE BAKE
Ingredients
8 chicken thighs
1 pkg. frozen vegetables
2 cans whole potatoes, drained
1 can water chestnuts
1 tsp. garlic powder
Salt & pepper
1 bottle Italian salad dressing
Preparation
Sprinkle chicken with salt, pepper, & garlic powder. Place chicken in bottom of crock pot. Add remaining ingredients. Cook on low for 8 to 10 hours or high for 4 to 6 hours.
CHICKEN WITH CREAM SAUCE
1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
water
Sauce:
4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley
Put the chicken in the crock pot and cover with water. Add celery,
carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot. Cover and cook on LOW for
7-9 hrs.
Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth.
Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.
CHILI COKE ROAST
Ingredients
3-5 lb. roast (beef or pork)
1 jar chili sauce or Manwich
1 pkg. onion soup mix
1 can coke
Preparation
Place roast in crock pot & pour remaining ingredient over it. Cook on low for 6-7 hours.
1 lb ground beef, cooked and
rinsed
60-70 ounces rinsed light or dark kidney beans
16 ounces tomato paste
16 ounces peeled chopped tomatoes (reserve liquid)
1/2 small onion, chopped
1 small green pepper, chopped
1 package chili seasonings
cayenne pepper to taste, if desired
Okay, now the hard part, put it all in the crackpot and cook on low until you
are ready, I'd recommend at least 5 hours so the peppers and onions are cooked
soft. Use the reserved tomato liquid if it seems too thick for your taste. We
serve with tortillas, cheese, sour cream, and salsa!
1 16 oz can kidney beans --
drained
2 14 1/2 oz can tomatoes
2 pounds ground chuck -- coarsely ground
2 medium onions -- coarsely chopped
1 green pepper -- coarsely chopped
2 cloves garlic -- crushed
3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
salt to taste
Put all ingredients in crock pot in order listed. Stir once. Cover and cook on
Low 10-12 hours. (High 5-6 hours).
NOTES : Serve with shredded cheddar cheese and tortilla chips.
1 lb. dry black beans soaked and
cooked
1 can mild enchilada sauce
1 can diced tomatoes
1-1/2 lbs. ground turkey cooked and drained
1 bottle pace picante sauce
1 med. onion sliced
7-10 good shakes Tabasco sauce
2 tbsp. paprika
2 tbsp. garlic powder
Add all ingredients to crock pot, set on low 4-8 hours. Serve.
4 pounds ground beef
3 tablespoons shortening
2 cups chopped onion
2 garlic cloves -- crushed
4 tablespoons chili powder
3 beef bouillon cubes -- crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup beef stock
1 can tomatoes -- 28 ozs.
1 can tomato paste -- 8 oz.
4 cans red kidney beans -- 1 lb cans
Heat shortening in skillet and brown beef, discard fat. Combine all ingredients
in removable liner, stirring well. Place liner in base. Cover and cook on low
8-10 hours; high 4-5 hours or auto 6-7 hours.
4-6 servings
1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice
Trim fat from steak; slice into thin strips. Combine steak, garlic, salt,
pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover and cook on LOW
about 4 hours. Turn control to HIGH. Add tomato and bell peppers. Dissolve
cornstarch with water in a small bowl and stir into steak mixture. Cover and
cook on HIGH 15-20 minutes or until thickened. Stir in bean sprouts, sprinkle
with onions. Serve with rice.
1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste
Brown ground beef with diced peppers and onion. Drain well. Place ground beef
mixture in crackpot. Toss diced potato with melted butter to coat and add to crackpot; add whole kernel corn and creamed corn. Salt and pepper to taste.
Cover and cook on low for 7 to 9 hours. Taste and adjust seasonings. Serves 4 to
6.
(6 servings)
1/4 c Soy sauce
1 Clove garlic, crushed
1/4 c Orange marmalade
4 lb Country style spareribs
2 tb Catsup
Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides of the
ribs. Place in a crackpot. Pour remaining sauce over all.
Cover and cook on low for 8 to 10 hours. Makes 4 to 6 servings.
4 boneless chicken breasts
1 can of enchilada sauce
2 or 3 regular jars of salsa (If you want it spicy you can put a chipotle chili
or two in the sauce (I don't!))
Cook on high for 5 hours when chicken is frozen.
Take meat out and shred. Stir box of instant rice into salsa, let cook, and you
have a rice dish!
Serve the chicken on tortillas with whatever toppings you'd like!
6 tbsp butter
1/2 c sugar
1/2 c brown sugar
1 c unsweetened applesauce
1 tsp cinnamon
1 tsp pure vanilla extract
3 eggs
4 (1 oz) sq unsweetened chocolate, melted
1 1/2 c flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 c buttermilk
3/4 c semisweet chocolate chips
1/2 c chopped pecans
Confectioner's sugar
In a large bowl, beat together butter & sugars w/a mixer on HIGH speed 1-2
minutes, or until fluffy. Beat in applesauce, cinnamon, vanilla & eggs until
well mixed. Beat in melted chocolate until blended. Add flour, baking soda &
powder, & salt. With mixer on LOW speed, beat in dry ingredients, adding
buttermilk as you beat. Beat just until evenly mixed. By hand stir in chocolate
chips & pecans. Scrape the batter into a WELL BUTTERED 3 1/2 quart crackpot & smooth top. Cover & cook on the HIGH setting 2 1/4 to 2 1/2 hrs, or
until a cake tester (toothpick) inserted in the center comes out clean. (Do not
cook on the low heat setting for a longer time) Remove lid & let cake stand
in crackpot until just barely warm.
To unmold: Run a sharp knife around the inside edges of the crackpot & w/a
large spatula, carefully lift out the cake in one piece. Sprinkle with
confectioner's sugar over top & cut into wedges to serve.
6 Tbsp butter
1 cup sugar
1 cup unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
powdered sugar
1.In a large bowl, beat together the butter and sugar w/a mixer on high speed
1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla and eggs
until well mixed. Beat in the melted chocolate until blended. Add the flour,
baking soda & powder, and salt. With the mixer on low speed, beat in the dry
ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By
hand, stir in chocolate chips and nuts. Scrape the batter into a WELL BUTTERED 3
1/2 quart slow cooker (crock pot) and smooth the top.
2.Cover and cook on the high setting 2 1/4 to 2 1/2 hours, or until a cake
tester inserted in the center comes out clean. (Do not cook on the low heat
setting for a longer time)
3.Remove the lid and let the cake stand in the slow cooker until just barely
warm. To unmold, run a sharp knife around the inside edges of the crock and w/a
large spatula, carefully lift out the cake in one piece. Sprinkle with powdered
sugar over the top and cut into wedges to serve.
2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts
Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter
into greased and floured 2 pound coffee can. Place can in crackpot. Cover top of
can with 8 paper towels. Cover crackpot and bake on high 2 to 3 hours.
6 or 8 chops or ribs to fill crock
pot
1/4 C chopped onion
1/2 C chopped celery
1 C catsup
1/2 C water
1/4 C lemon juice
2 Tbsp brown sugar
3 Tbsp Worcestershire sauce
2 Tbsp vinegar
1 Tbsp mustard
1/2 tsp salt
1/4 tsp pepper
Mix together & pour over meat in pot. Cook until tender.
4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crackpot - 1 hour before serving add Chinese vegetables
and cornstarch and water.
CRISP-FRIED TOFU AND GREENS
2 cakes of tofu, frozen overnight and thawed
1/2 c water or vegetable stock
1 tsp cornstarch
1/2 c cornmeal or cornstarch
Marinade:
1/3 c soy sauce
1/4 c rice vinegar
1 T finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce:
3 T soy sauce
1/4 c dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar
Vegetables:
3 T oil
3 cloves garlic, minced or pressed
1 c thinly sliced onion
6 c mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu
crosswise into 1/2-inch thick slices, then diagonally, to make 4
triangles.* Combine marinade ingredients and mix well. Arrange tofu
triangles in one layer in a dish and cover with marinade. Allow to sit
for at least 10 minutes to absorb the flavors. Prepare sauce mix by
combining all ingredients in a small bowl. In a separate bowl mix the
water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces
in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of
oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry
garlic and onion until onion is tender. Add greens and continue
stir-frying until just wilted but not mushy. Add sauce mix and
cornstarch mix and stir-fry just until sauce is thickened. Add reserved
fried tofu. Serve with rice.
2 6 1/2 oz cans minced clams
2 c. peeled potatoes, cut into 1/2" cubes
1 c. finely chopped onion
1 c. chopped celery
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 10 3/4 oz cans condensed cream of potato soup
2 c. water
1 c. nonfat dry milk powder
1/3 c. flour
1 c. cold water
4 slices bacon, crisp-cooked, drained, and crumbled
Paprika
Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam
liquid, potatoes, onion, celery, carrot, sugar, salt, and pepper. Stir in potato
sour and 2 cups water. Cover; cook on low heat for 8 to 10 hours or on high heat
for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl
combine nonfat dry milk powder and flour. Gradually whisk in 1 c. cold water;
stir into soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in
clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving
with crumbled bacon and paprika. Makes 6 to 8 servings.
4 cans of Cream of Potato soup
4 cans of New England Clam Chowder
2 cans minced clams with juice
1 onion, chopped and sautéed in
1 stick butter
1 quart half and half
Sauté onions in butter, then add all ingredients in crackpot for 4 hours.
All you do is bake a batch of
biscuits and let them cool. Chunk them up and put about half in the bottom of
your crackpot.
Mix:
1/4 cup brown sugar
1/2 t. cinnamon
1/2 cup butter
Sprinkle some of that on top. Spread canned pie filling (I thought cherry would
be good) on top and repeat until you're out of ingredients. Bake on high for 2
hours.
2 lb Sweet potatoes -- peel, shred
1/3 cup Brown sugar -- pack
1/4 cup Margarine or butter -- melt
1/4 cup Coconut
1/4 cup Broken pecans -- toast
1/4 tsp Ground cinnamon
1/4 tsp Coconut flavoring
1/4 tsp Vanilla Toasted coconut -- opt
In a 3-1/2 qt slow cooker, combine potatoes, sugar, margarine, coconut, pecans
and cinnamon. Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours.
Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.
2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrot peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted cocoanut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne
pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot,
coconut, raisins and rice.
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours
and if liquid is absorbed, but rice is not tender, add 1 more cup water.
When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer.
Sprinkle with toasted coconut and serve.
1 pork roast
1 1/2 cup cola
1 bottle barbecue sauce
Cut all visible fat from roast, put in crock and cook 12 hrs (I put mine in
before bed and let cook all night) on low. Remove meat from crock and drain all
juice from crock. Shred meat and return to crock add 1 bottle barbecue sauce and
cook 5-6 hrs more. MAKES A LOT!!! Freezes great.
1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola
3 to 4 pound pre-cooked ham
Combine brown sugar and mustard. Moisten with cola to make a smooth paste.
Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern.
Rub ham with mixture. Place ham in crackpot and add remaining cola. Cover and
cook on high for 1 hour, then turn to low and cook for 6 to 7 hours. Serves 9 to
12.
CORNED BEEF & CABBAGE
Ingredients
3 carrots, cut into 1 inch pieces
2 lb. corned beef brisket
3 onions, cut into quarters
1 small head of cabbage, cut into wedges
1/2 tsp. garlic powder
1 tsp. sugar
1 cup water
1 tsp. salt
Preparation
Place carrots into bottom of crock pot. Add corned beef brisket & onions. Mix together water, sugar, garlic powder, & salt. Pour into crock pot. Cover & cook on low heat for 8 to 10 hours. Add cabbage wedges to crock pot & push down into liquid. Turn crock pot on high & cook 3 more hours.
12 sm White onions, peeled
4 lb Roasting chicken, cut up
1/2 ts Salt
1/4 ts Black pepper
1/4 c Brandy or cognac
2 ea Cloves garlic, peeled and crushed
1/4 ts Ground thyme
1 ea Bay leaf
1 1/2 c Dry, strong red wine
5 tb All purpose flour
1 c Chicken bouillon
3/4 lb Fresh mushrooms, wiped and stemmed
1 tb Butter or margarine
1/4 ts Salt
1 tb Chopped fresh parsley
To cook: Place the onions in the slow cooker. Remove the fat from the vent of
the chicken and dice it. In a large skillet over medium heat, heat the fat until
it is rendered. Discard the shriveled bits and sauté the chicken until well
browned. Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or
a small saucepan; light it with match and pour it over the chicken. When the
flame dies, lift the chicken into the slow cooker and add the garlic, thyme, and
bay leaf. Pour the wine into the hot skillet and scrape up the pan juices.
Dissolve the flour in the bouillon, turn it into the skillet and bring to
simmering, stirring briskly to prevent lumps. Turn into the slow cooker. Cover
and cook on Low 7-9 hours. Before serving: About 10 minutes before serving, in a
medium skillet, sauté the mushrooms in the butter over medium high heat. In
about 5 minutes, they will be tender and the moisture will have evaporated from
the skillet. Season with 1/4 tsp salt and add to the chicken casserole. If the
sauce seems thin, simmer it in the mushroom skillet long enough to thicken to
the consistency of heavy cream. Garnish the Coq au Vin with parsley before
serving.
2-1/2 lb chicken cut up (I used
boneless, skinless chicken breasts)
1 clove garlic crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
6 bacon slices, diced
2/3 cups sliced green onions
1 cup chicken broth
8 small white onions, peeled
1 cup burgundy wine
1/2 LB whole mushrooms
chopped parsley
8 small new potatoes scrubbed
In large skillet, sauté diced bacon and green onions until bacon is crisp.
Remove and drain on paper towel. Add chicken pieces to skillet and brown well on
all sides. Remove the chicken when it has browned and set aside. Put peeled
onions, mushrooms, and garlic in Crackpot. Add browned chicken pieces, bacon and
green onions, salt, pepper, thyme, potatoes and chicken broth. Cover and cook
on Low 6 - 8 hours (High 3-4). During the last hour add Burgundy and cook on
high. Garnish with chopped parsley.
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to
bacon drippings and sauté for about 5 minutes; drain well. Combine all
ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours.
Makes about 1 1/2 quarts.
3 16oz cans of corn, drained
2 large potatoes, cut into 1" chunks
1 & 1/2 can chicken broth*
1 large onion, diced
1 tsp.. salt
pepper to taste
2 pints half and half*
1/2 stick butter
*adjust volume somewhat lower for thicker chowder
Put everything except the dairy products in the crackpot and cook on low for 7-8
hours. Remove to a blender, and puree. Return to crackpot, add half & half
and butter; stir. Cook on high for one hour. Stir and serve. Serves six.
Yield: 6 servings
4 1/2 lb. Corned beef brisket
2 md onions, quartered
1 cabbage head, cut in small wedges
1/2 tsp. pepper
3 tbsp. vinegar
3 tbsp. sugar
2 c. water
Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if
necessary. Place liner in base. Cover and cook on low 10-12 hours, high 6-7
hours, or auto 6-8 hours.
3 lb uncooked corned beef brisket
(in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in
bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on
LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve
with Coarse Grain Mustard and Horseradish Sauce.
Horseradish Sauce
1/2 pint whipping cream
3 Tbsp prepared horseradish
Whip cream until it peaks, then fold in horseradish.
1 can of corned beef (Or 2 cups of
cooked corned beef)
1 med onion shredded
2 med. celery sticks chopped
5 fair sized potatoes chopped
2 tbsp. butter
1 diced green pepper
garlic to your taste (I use about 3 cloves or so)
1 cup mushrooms (I omit this now since my daughter has decided they are gross )
LOL
1 tbsp of worcestshire sauce
a dash or two of Italian seasoning
salt and pepper to taste
2- 10 oz cans of chicken broth
Grind up or chop your corned beef and toss it in the crock pot with all the
other ingredients in the list above.
Cook in your crock pot on low for 8 hours. When the potatoes are well cooked I
mash them in the pot and add a little water if need be.
1 tin of corned beef hash
3 BIG potatoes
3 ribs of celery chopped
1 large onion chopped
2 big cloves of garlic
salt and pepper to taste
a dash or so of basil
2 tins of chicken broth
Fry the Garlic, celery, onion, and salt and pepper in a tbsp of garlic till veggies are tender.
Then toss everything in the crock pot and turn on low for about 5-6 hours.
8 oz. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 oz package corn bread mix
16 oz can cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons margarine, melted
1 tsp. salt
1/4 tsp nutmeg
Lightly grease CP. In a bowl, blend cream cheese, eggs and sugar. Add remaining
ingredients and mix well. Pour into crock pot. Cover and cook on High 3 to 4
hours. Serves 10 to 12
5 potatoes, peeled and cubed
1 1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (11 ounce) can condensed cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour
In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and
onion; mix well. In a small bowl, combine soup, milk and flour; beat with wire
whisk until smooth. Pour soup mixture over potato mixture and stir gently to
mix. Cover and cook on low setting for about 8 hours or until potatoes are
tender.
Yield: 6 servings
2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 lg Onion, thinly sliced
1 c Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 lg Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c Water
2 Cans (about 14 1/2 oz.@) Beef broth
***YELLOW RICE***
1 lg Ear corn, cut into 3/4 inch thick slices
4 c Coarsely shredded cabbage
1/3 c Lightly packed cilantro leaves
Salt and pepper
THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow
baking pan. Bake in a 500 oven until well browned (about 20 minutes).
Meanwhile, in a 3 1/2 quart or larger crackpot, combine onion, celery, garlic,
bay leaf and bell pepper. Transfer browned beef to crackpot. Pour a little of
the water into baking pan, stirring to dissolve drippings and pour into crackpot.
Add broth and remaining water. Cover and cook on low about 8 hours. About 15
minutes before beef is done, prepare Yellow Rice. While rice is cooking,
increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add
cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes.
Stir in cilantro; season with salt and pepper.
Ladle soup into wide, shallow bowls; add a scoop of rice to each.
THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water
Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until
onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric;
cook, stirring occasionally, for about 1 minute. Pour in the water and reduce
heat to low and cook until rice is tender, about 20 minutes.
The distinctive combination of
curry, ginger, and fruit gives this classic Southern dish its character.
2 medium-size Granny Smith apples
1 small onion, finely chopped
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced or pressed
2 tablespoons dried currants
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
1 can (about 14 1/2 oz.) diced tomatoes
6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
1/2 cup chicken broth
1 cup long-grain white rice
1 pound large raw shrimp, shelled and deveined
1/3 cup slivered almonds
Salt
Chopped parsley
Quarter, core, and dice unpeeled apples. In a 4-quart or larger electric slow
cooker, combine apples, onion, bell pepper, garlic, currants, curry powder,
ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then
arrange, overlapping pieces slightly, on top of tomato mixture. Pour in broth.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7
hours).
Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200
degree oven. Stir rice into cooking liquid. Increase cooker heat setting to
high; cover and cook, stirring once or twice, until rice is almost tender to
bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque
in center; cut to test (about 10 more minutes).
Meanwhile, toast almonds in a small nonstick frying pan over medium heat until
golden brown (5 to 8 minutes), stirring occasionally. Set aside.
To serve, season rice mixture to taste with salt. Mound in a warm serving dish;
arrange chicken on top. Sprinkle with parsley and almonds. Makes 6 servings.
12 small white onions
water
1 pound boneless skinless chicken thighs
1 pound boneless skinless chicken breasts halves
1/2 Tablespoon chopped fresh basil leaves
(or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1" squares
4 cloves garlic - thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablespoons all purpose flour
2 Tablespoon butter - room temperature
1 pound fresh asparagus - cut into 1-1/2" lengths
DUMPLINGS:
1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)
1. Using a sharp knife, make a small X in the root end of each onion. Bring a
saucepan of water to boil. Add the onions, lower the heat, and simmer for 5
minutes. Drain and rinse under running cold water. Slip skins off onions.
2. Rinse chicken and pat dry. Quarter the thighs and chicken breast halves. Stir
in basil and season with salt and pepper.
3. Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top with
onions, bell peppers, and garlic. Pour in stock, and wine. DO NOT stir. Cover
and cook on LOW for 6 - 8 hours or HIGH for 2 - 2-1/2 hours.
4. Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl,
blend together the flour and butter. Stir into slow-cooker. cook, stirring until
sauce begins to thicken, about 5 minutes. Stir in asparagus.
5. In medium bowl, combine dumpling ingredients until evenly moistened. Drop by
Tablespoons onto hot stew in 6 small rounds. Cover and cook for another 25 to 30
minutes, until dumplings are cooked through. Serve immediately!
3 lbs country style ribs
1 large can sauerkraut
1 1/2 lbs red salad potatoes
Salt and pepper to taste (after cooking)
Add ribs to bottom of crock pot. Wash potatoes and then lay on top of ribs. Add
kraut and simmer on low crock pot setting for 7-9 hours. I usually check them at
about 7 hours and see if they need a "boost of heat" and I might cook
them on high for an hour. Taste to see if you need salt and pepper. Ribs should
fall off the bone! My family likes to mix it all together and add a little BBQ
sauce on top.
1.5 pounds boneless top round
steak (1/2" thick)
1 (12oz) jar fat free savory beef gravy (such as Heinz)
2 TBS tomato paste
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp dried thyme
Cooking Spray
1. Trim fat from steak and cut into 6 equal portions. Combine gravy and next 5
ingredients in a small bowl and stir well. Layer gravy mixture and steak in slow
cooker coated with cooking spray, beginning and ending with gravy mixture.
2. Cover with lid and cook on high 1 hour then low 6-7 or until meat is tender.
12 oz sauerkraut
brown sugar to taste
1-2 lbs country style ribs
Place the ribs in a crackpot. Sweeten the sauerkraut to taste with the brown
sugar. Cook them all day while at work and come home to tender and delicious
ribs and kraut. Mash a potato and dinner is ready!
6 servings
1 1/4 lbs beef stew meat
4 unpeeled potatoes , cut into 1" cubes
1/2 cup chopped onions
1 tsp salt
1/4 tsp pepper
1 (28 oz) can baked beans in barbecue sauce
Mix stew meat thru pepper in crackpot. Spread beans over meat mix. Cover and
cook on low heat 8-10 hours until beef is tender.
4 to 6 boneless, skinless chicken
breast halves
4 to 6 green onions
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple
1 clove garlic very thinly sliced
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon lemon juice
2 teaspoons butter
Place chicken breasts in a 2-quart (or larger) crackpot. Add remaining
ingredients in the order given, dotting evenly with the butter last. Cover and
cook on low for 6 to 7 hours. Serve over rice.
Serves 4 to 6
10-12 medium apples
1-2 cups cranberry juice
lemon juice -- use 1/4 to 1/2 lemon
2 tbs sugar -- or up to 1/4 cup if you want it sweet
1/4 to 1/2 cup dried cranberries or "craisins" (sweetened dried
cranberries)
Wash the apples and chop them up without peeling. Squeeze lemon juice over them
as you cut them.
Put apples in crackpot with cranberry juice -- use 1 cup if you want the
applesauce thick, more if you want it thin. Stir in sugar to suit your taste.
Let apples stew on low for 6-8 hours. About an hour or two before serving, stir
in cranberries or craisins. ( craisins--since they're sweetened use less sugar.)
The applesauce is a very pretty pink and the cranberries & juice give it a
nice zing.
As you can see, the recipe is simple and forgiving -- let the apples stew a
little longer or a little less -- the longer you stew them the mushier the
applesauce will be. It warms up nicely, or you can eat it cold.
1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 skinless, boneless chicken thighs (about 2 1/4 lbs. total)
1/4 cup catsup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons
cold water
salt
In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange
chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour
over chicken. Cover. Cook at low setting until chicken is very tender when
pierced (6 1/2 to 7 1/2 hours).
Lift out chicken when done, blend cornstarch mixture into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times
until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour
over chicken. Makes 6 servings.
6 boneless, skinless chicken
breasts, 3 oz each
8 oz fat-free French dressing or Catalina
1 can cranberry sauce
1 packet onion soup mix
Spray the crock with cooking spray. Mix dressing, cranberry sauce & soup mix
in crock. Add chicken and spoon the sauce to cover. Cook on low for 4-6 hours.
Serves 6
1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
3 pounds pork roast
In a medium bowl, combine the cranberry sauce, salad dressing and onions. Place
pork in a slow cooker and pour the sauce over the pork. Cook on high setting for
4 hours OR on low setting for 8 hours. Pork is done when its internal
temperature has reached 160°F (70°C).
Serves: 4 to 6
4 medium potatoes, peeled and cut into 1" chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the
roast over the potatoes. In a large bowl, combine the remaining ingredients; mix
well and pour over the roast. Cover and cook on the low setting for 5 to 6
hours. Remove the roast to a cutting board and thinly slice. Serve with the
potatoes and sauce.
Yield: 4 servings
4 Loin pork chops -- lean
2 md Onions -- sliced
1 ts Butter
Salt & Pepper -- to taste
Spices of your choice
Stand chops in crackpot, thin side down. Sprinkle with salt, pepper and spices
of your choice. Cover with the onion slices, which have been separated into
rings. Place butter on top, and cook on LOW heat for 6 to 8 hours, or until
chops are tender and onions are done. The result is moist, tender chops with a
deep brown color as if broiled in the oven.
1 frying chicken -- cut up
2 tablespoons melted butter or margarine
salt & pepper -- to taste
2 tablespoons dry Italian salad dressing
1 can condensed mushroom soup
6 ounces cream cheese; -- cut in 1" cubes
1/2 cup sauterne wine or sherry
1 tablespoon onion -- minced
Brush chicken with butter and sprinkle with salt and pepper. Place in a crackpot
and sprinkle dry mix over all. Cover and cook on low for 6 - 7 hours. About 45
minutes before done, mix soup, cream cheese, wine, and onion in a small
saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45
minutes. Serve with sauce.
4 chicken breasts
Add:
1/2 cup water
1 packet Italian seasoning
Cook in slow cooker on high for 3 hours.
Add (mixed together in bowl):
1 cup mushroom soup
1 pkg cream cheese (softened)
1 can mushrooms
Let simmer an additional 1-2 hours on low. Serve over egg noodles.
3 Sweet potatoes, peeled and
sliced
2 c Chicken bouillon
1 ts Sugar
1/8 ts Each ground cloves and nutmeg
Salt to taste
1 1/2 c Light cream, half-and-half, or milk
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours
or until potatoes are tender. Force potatoes and liquid through food mill or
puree in blender. Put back in cooker with remaining ingredients. Cover and cook
on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if
desired. Makes about 1 quart.
1 2-lb pkg frozen cubed hash brown
potatoes
8 oz shredded or cubed Velveeta
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb bacon, cooked & crumbled
1 lg onion, chopped
1/4 C butter or margarine, melted
1/4 tsp pepper
Place potatoes in an ungreased crock pot. In a bowl, combine the remaining
ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5
hours (until potatoes are tender and heated through).
Crust:
3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Filling:
16 ounces cream cheese
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla
Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a
7-inch spring form pan.
In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk
and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in
orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter
into prepared crust; place on a rack or aluminum foil ring in the crockery
cooker (so it doesn't rest on the bottom of the pot). Cover and cook on high for
2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to
remove. Cool completely and remove the sides of the pan. Chill before serving,
and store leftovers in the refrigerator.
2 lbs small red potatoes,
quartered
2 (8 oz) pkgs. cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope ranch salad dressing mix
Place potatoes in crackpot. In a small bowl, beat cream cheese, soup and salad
dressing, mix. Stir into potatoes. Cover and cook on low for 8 hours or until
potatoes are tender. I also added about a tablespoon of milk.
Served alongside baked or roasted
chicken, this delicious side dish will please every person at your dinner table.
Feel free to use low-fat sour cream and cottage cheese or increase the amount of
hot sauce! Makes approximately 5 side servings.
8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt
1.Cook noodles in a pot of salted, boiling water until just tender. Drain and
rinse with cold water. Toss with vegetable oil.
2.Combine sour cream and flour in a large bowl, mixing well. Stir in cottage
cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt.
Fold noodles into mixture until well combined.
3.Generously grease the inside of a slow cooker and pour in noodle mixture.
Cover and cook on high for 1 1/2 to 2 hours.
1 to 2 pounds Smoked sausage, cut
into 1" slices
3 15 oz cans black beans, drained
1 1/2 cups Onions -- chopped
1 1/2 cups Green pepper, chopped
1 1/2 cups Celery, chopped
3 cloves Garlic, minced
2 teaspoons Leaf thyme
1 1/2 teaspoons Leaf oregano
1 1/2 teaspoons White pepper
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 Chicken bouillon cube
5 Bay leaves
1 can 8-oz. tomato sauce
1 cup Water
Hot boiled rice
Brown sausage in a skillet over med. heat. Drain fat and transfer to crackpot.
Combine remaining ingredients in crackpot. Cover and cook on low 8 hrs. or on
high 4 hrs. Remove bay leaves. Serve over cooked rice. Serves 6 to 8.
8 chicken thighs
1 can diced tomatoes
1 can tomato paste
1 chopped bell pepper
1 chopped onion chopped ham
diced sausage
Tabasco sauce to taste
Throw it all in the crock and cook on low 4-5 hours.
1 package cooked noodles (any type
is fine)
1 package beans (any type is fine)
Beef Bullion
1 package long grain and wild rice
3 potatoes, cut into 1" cubes
Leftover pork from your roast (or any other leftover meat really!)
Salt and Pepper to taste
Fill your crackpot a little more than half way with water, then flavor it with
the beef bullion to taste. Add the sliced up potatoes, beans and rice. Cook
until potatoes and rice are done, most of the day on low or half of the day on
high. Add the pork and let that cook while you boil the noodles. Add the noodles
to the pot when they're done. Let cook for 5 to 10 more minutes and serve. :)
1 lb Dry yellow split peas
2 Celery stalks; chop fine
1 lg Carrot; chop fine
1 md Onion; chop fine
2 tb Sweet butter
1 tb Curry powder
1 tb Lemon juice
1 Bay leaf
1/2 ts Salt
3 Chicken bouillon cubes
2 qt Water
Place all ingredients in crackpot, stir, cover, cook on low for 7 to 9 hours.
Garnish with chopped green pepper. YIELD: 6 servings
2 pounds chuck roast
1 onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1 (1.3 ounce) envelope sloppy joe seasoning
2 tablespoons cider vinegar
Place the beef, onion, tomato paste, water, sloppy Joe seasoning mix and vinegar
in a slow cooker. Cook on low setting for 10 hours OR on high setting for 5
hours
3 to 3 1/2 lb. roast
1 tsp. dill weed
1/4 c. water
1 tbsp. vinegar
Salt & pepper
3 tbsp. cornstarch
1 tsp. dill weed
1 c. sour cream or plain yogurt
Place roast in slow cooker with dill weed, salt and pepper. Add water and
vinegar. Cook for 7 or 8 hours or until tender. When tender, take roast out and
turn to high. Mix cornstarch and dill weed and add to juice to thicken. Then
stir in sour cream or plain yogurt.
1 package active dry yeast
1/4 cup very warm water
1 cup cream style cottage cheese, heated to lukewarm
1 tablespoon butter
2 tablespoons sugar
1 tablespoon instant minced onion
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/4 - 2 1/2 cups flour
Soften yeast in warm water. In mixing bowl, combine cottage cheese, butter,
sugar, onion, dill seed, salt, soda, egg, and the softened yeast. Add flour
gradually, beating well after each addition to form a stiff dough. Turn into a
well-greased Bread'n Cake Bake Pan; cover. Place in crackpot. Cover and bake on
high setting for 3-4 hours.
Remove pan and uncover. Let stand for 5 minutes. Unmold and serve warm.
*If you don't have a bread 'n'cake pan use an empty coffee ground can.
4 cups (two 16 oz cans) cut green
beans, rinsed and drained and 1/2 cup liquid reserved
20 oz (two 16-oz cans) great northern beans, rinsed and drained
1/2 cup (3 oz) finely diced ham
1/2 cup chopped onion
1/2 cup chunky salsa (mild, medium or hot)
2 Tblspn Brown Sugar
In a slow cooker, combine green beans, great northern beans, ham and reserved
liquid. Add onion, salsa, and brown sugar . Mix well to combine. Cover and cook
on LOW for 6 to 8 hours. Mix well before serving.
1 stick butter (melted)
2 cups diced onion
2 cups diced celery
1 large skillet cornbread (crumbled)
1 tsp. salt
4 tsp. sage
1/2 tsp. pepper
2 eggs (well beaten)
1 can Golden Mushroom soup
1 can cream of chicken soup
1.5-3 cups chicken broth
3 cups chicken
Mix all ingredients together and cook on high 45 minutes, then on low for 4
hours.
1 16-oz can cherry pie filling
1 package cake mix for 1 layer cake or sweet muffin mix
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts...optional
Put pie filling in lightly buttered 3 & 1/2 quart crock pot and cook on high
for 30 minutes. Mix together the remaining ingredients and spoon onto the hot
pie filling. Cover and cook for 2-3 hours on LOW. You may also use a lightly
greased soufflé dish in a larger crock pot.
1 lb. ground chuck
1/2 c. chopped onion
2 cloves garlic, minced
2 (8 oz each) cans tomato sauce
1 to 1 1/2 tsp Italian seasoning
1 (4 oz) can sliced mushrooms, drained
3 c. tomato juice
6 oz. dry spaghetti, broken into 4 to 5 inch pieces
Brown ground chuck in skillet, drain and put in Crock-Pot. Add all remaining
ingredients except dry spaghetti; stir well. Cover; cook on Low 6 to 8 hours
(High: 3 to 5 hours). Turn to high last hour and stir in dry spaghetti. 4
servings.
2 packages whole fresh mushrooms
(8oz each)
1 stick butter
1 package Italian dressing mix
Wash and drain mushrooms. Place all ingredients in crock pot on high until
mushrooms darken and become very tender. Stir mixture occasionally while cooking
to thoroughly coat mushrooms. Lower crock pot heat to low to keep mushroom warm
during serving.
1 15 oz can black beans -- rinsed
and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2
cup salsa. Top with the chicken breasts, then pour the remaining salsa over the
chicken.
Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is
tender and white throughout; do not overcook or the chicken will toughen.
Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to
high heat. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese.
1 10-oz package frozen green beans
(or two drained cans green beans)
1 10-ounce package frozen whole kernel corn (or two drained cans corn)
1 cup chopped onion (OR chop up as much onion as you like! I did at least 4
onions)
carrots--slice up a couple of big ones or use 1/4 to 1/2 a package of bagged
baby carrots
1 zucchini, chopped
2 cloves garlic, minced
6 cups vegetable, chicken, or beef broth
1 6 oz. can tomato paste
2 Tbs parsley
1 tsp marjoram
1/2 tsp dried basil
2 bay leaves
Put all ingredients into crackpot, stir, and cook on low setting for 7-9 hours
or high setting for 3-4 hours.
If you like, you can add pasta to this. Add about 2 cups of pasta when cooking
time is up, then cook for an hour more.
1 medium eggplant, peeled -- cut
in 1/2" cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf
1. In a 3 1/2, 4 or 5-quart crackpot, combine eggplant, tomatoes, carrots,
garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed
red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for
3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.
l lb. ground beef
1 small onion, chopped
1 pkg. super sized corn tortillas (10 in a pack)
1 med. sized can mild enchilada sauce
1 can cream of chicken soup
1 lb. sharp cheddar cheese, grated
1 can corn, drained
sliced olives optional
Cook ground beef and onion together and drain off the fat. Stir together
enchilada sauce and cream of chicken soup. Cut tortillas in half. Place some
sauce in the bottom of your crock pot. Layer 3 tortillas (6 halves) around crock
pot and cover center. Spread out half of the beef, top with half of the corn,
pour sauce on to cover and then sprinkle with one third of the cheese. Do
another layer the same way then top with the rest of the tortillas, cover with
sauce and sprinkle with the rest of the cheese. You can also toss in some sliced
olives in you'd like. Cook on low 5 1/2 hours and then the another 45
minutes on high.
2 lbs flank steak cut crosswise
into 6 pieces
1/4 c. flour
2 red or green peppers sliced
1 onion, thinly sliced
2 TBS. packed brown sugar
3 cloves garlic, chopped
2 tsp cumin
2 tsp ground coriander
1 tsp salt
1/2 tsp pepper
juice of 1 lime
2 TBS Worcestershire sauce
1 pint of cherry tomatoes
8 flour tortillas
2 TBS chopped fresh coriander
Prepared salsa and cilantro, optional
Coat meat with the flour and place in the bottom of the crock pot. Mix 1st 10
ingredients and layer on top of meat in 4 qt crock pot. On low, cook for 8-10
hours stirring in tomatoes during last 30 mins. Warm tortillas. Remove meat from
crock pot and shred. Mix with pepper mixture and sprinkle with cilantro. Serve
in tortillas and garnish with salsa.
1 to 1 1/2 lb. stew meat -- well
browned
1 16-24 oz. jar Pace picante sauce, or 2-3 cups of your homemade salsa
1 green pepper cut into julienne strips
1 medium to large onion cut into rings
Layer meat, pepper, onion, salsa until all ingredients are used. Cook on low
heat until done. Serve on flour tortillas with lettuce, cheese, etc.
Substitute boneless skinless chicken breasts, or leftover deboned chicken,
turkey, pork or roast.
FALL FRUIT
3 medium apples (peel, core & cut in pieces)
1 large can pineapple chunks in its own juice( drain pineapple and save juice)
1 cup grated cheddar or Colby cheese
3/4 cup sugar
1/3 cup flour
Layer 1/2 of the fruit on bottom then add half the dry ingredients and then half the cheese. Continue layers.
Pour this mixture over last layer:
1/3 cup butter (melted)
1/2 cup pineapple juice
Top with nuts, pecans or almonds. Bake uncovered 30 minutes at 350 degrees. Fix it in the crockpot for 1 hour on high.
4 pork chops
1 clove garlic, chopped
Salt & Pepper to Taste
4 medium potatoes, sliced
2 onions, sliced
1-1/2 cup Sour Cream
1-1/2 teaspoon salt
1/2 teaspoon dry mustard
Trim excess fat from chops and roll in flour. Brown chops and garlic in hot fat.
Season. Layer in crock pot potatoes, browned chops, and onions. Blend sour
cream, salt, and mustard. Pour over top. Cook on Low 4 - 6 hours.
3 cups cooked elbow macaroni,
rinsed and drained
2 Tblsp Hormel Bacon Bits
1/4 cup chopped onion
1-3/4 cup (one 14-1/4 ounce can) stewed tomatoes, undrained
1 - 1/2 cups (6 oz) shredded Kraft reduced-fat Cheddar cheese
1 (10-3/4 oz) can Healthy Request Cream of Mushroom Soup
In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes
and cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and
cook on LOW for 6 to 8 hours. Mix well before serving.
1 lb - 1 1/2 lb. fish (use any
combo of the following: flounder, ocean perch, pike, rainbow trout, haddock or
halibut)
1/2 c Onion; chopped
1/2 c Celery; chopped
1/2 c Pared carrots; chopped
1/4 c Parsley; snipped
1 ts Leaf rosemary
1 can (16 oz.) whole tomatoes; mashed
1/2 c Dry white wine
1 Bottle (8 oz.) clam juice
1 ts Salt
3 tb Flour
3 tb Butter or marg. melted
1/3 c Light cream (half-n-half)
Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour,
butter and cream in crackpot; stir well. Cover and cook on LOW setting for 7-8
hours. (On HIGH setting for 3-4 hours.) One hour before serving, combine flour,
butter and cream. Stir into fish mixture. Continue to cook until mixture is
slightly thickened. 4 servings (about 2 qts.)
1 large onion, quartered and
sliced
1 beef bottom round roast (about 3 lbs.)
1/2 c. dry white wine or water
1 pkg. (3/4 oz) au jus gravy mix
1/8 tsp. seasoned pepper
Place onion in crackpot. Trim excess fat from roast. Cut meat in half if needed
to fit in crock pot. Place meat in crock pot over onions. In a small bowl,
combine wine (or water), au jus mix and pepper until blended. Pour over roast.
Cover and cook on high for 6 hours or on low for 12 hours (until very tender).
Remove meat from liquid. Let stand 5 minutes before thinly slicing across grain.
Strain broth, if desired; taste for salt. Serve with hard French rolls for
sandwiches... use liquid for dipping.
1 lean beef roast (3 to 4 pounds)
1/2 cup light soy sauce
1 low-sodium beef bouillon cube
1 bay leaf
3 to 4 whole peppercorns
1 teaspoon each of dried rosemary, crushed, dried thyme and garlic powder
Bread OR rolls of your choice
Remove and discard all visible fat from roast. Place in a slow cooker. Combine
soy sauce, bouillon and spices; pour over roast. Add water to almost cover
roast. Cover and cook over low heat 10 - 12 hours or until meat is very tender.
Remove meat from broth; shred with a fork. Serve on bread or rolls. yield 12
servings.
3-4 lb rump roast
1 pkg. au jus mix (dry)
1 pkg. Italian dressing mix (dry)
1 (10.5 oz) can beef broth
1 1/2 cups water
Green pepper, sliced thin (optional)
Onion, sliced thin (optional)
Hoagie buns, sourdough buns or your choice
Swiss Cheese (optional)
Place roast in crock-pot. Mix next 4 ingredients and pour over meat. Cook on LOW
for 8-10 hours. Remove roast and if adding peppers and onions put those in the crackpot
and turn on HIGH until peppers just start to get limp. Remove veggies
and set aside. Reserve juice for serving. Slice meat thinly or pull apart. Pile
meat on buns with optional veggies and cover with cheese. Wrap in foil. Heat in
350°F oven for 10 minutes. Serve on plate with cup of juice for dipping.
2 quarts bouillon, beef -- blended
6 cups onions -- thinly sliced
1/4 cup margarine
1 1/2 teaspoons salt
1/4 cup sugar
2 tablespoons flour
1/4 cup cooking sherry -- optional
Pour bouillon in crackpot; cover and set on high. Cook onions slowly in large
skillet in margarine; cover and let cook for about 15 minutes.
Uncover and add salt, sugar and flour. Stir well. Add to stock in crackpot.
Cover and cook on low for 6-8 hours. Add sherry anytime during the last 2-3
hours of cooking. NOTE: The sugar aids the browning process. Place a slice of
french bread in each serving dish. Place a slice of jack, mozzarella or similar
cheese over the bread. Pour hot soup over this combination.
2 pounds onions -- sliced thin
1 tablespoon sugar
1 teaspoon salt
1/4 cup margarine
3 tablespoons olive oil
2 tablespoons flour
2 cans condensed beef broth
2 cans condensed beef consommé
1/2 cup dry white wine
1 teaspoon Worcestershire sauce
3 soup cans water
Topping:
1 loaf French bread -- sliced
olive oil
parmesan cheese -- freshly grated
Swiss cheese -- freshly grated
Melt margarine and olive oil together in large skillet. Add sliced onions, sugar
and salt to skillet, sauté approximately 20 minutes or until golden. Sprinkle
onions with flour and cook an additional 2 - 3 minutes. To crackpot, add the
remaining ingredients and the onion mixture. Cook at least 8 hours or follow
individual crackpot directions.
TOPPING:
Brush 1" slices of French bread on both sides with olive oil. Sprinkle one
side with parmesan cheese and broil. Put broiled side down in got soup, sprinkle
top side of bread with parmesan and top with grated Swiss cheese. Broil until bubbly.
Serving Size 6
4 Large Yellow onions -- thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic -- minced
6 Slices French bread -- buttered
1/4 Cup Romano or Parmesan cheese
Using a large frying pan, slowly sauté the onions in butter until limp and
glazed. Transfer to crock pot. Add beef stock, white wine, sherry,
Worcestershire and garlic. Cover. Cook on low (200°F) 6 to 8 hours. Place French
bread on a baking sheet. Sprinkle with cheese. Place under preheated
broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of
toasted French bread on top.
4 cups tomatoes -- peeled, seeded
and finely chopped
1 medium red or white onion -- minced
1 1/2 teaspoons basil (fresh if possible)
1 teaspoon sugar
1 can tomato paste -- (6 oz)
4 garlic cloves -- crushed
1/4 teaspoon oregano
1 dash red pepper
Combine all ingredients in lightly oiled Crock Pot (I use virgin oil). Cover and
cook on low for 6 - 12 hrs., high about 4 hrs.
8 medium tomatoes
1 medium onion -- chopped
2 carrots -- peeled and thinly sliced
1 garlic clove -- crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon
Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse
with cold water. Remove skins. Cut in half crosswise; squeeze out and discard
seeds.
Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil,
parsley, Worcestershire sauce, salt, pepper and broth (or bouillon). Cover and
cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or
food processor fitted with metal blade. Serve in individual bowls.
Chicken pieces-enough to feed your
family-legs, thighs etc.
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda
2-3 Tbls. minced garlic
2 Tbls. soy sauce
1 tsp. pepper
Place chicken in crackpot. Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the
juices after cooking with a little cornstarch. If using cayenne pepper, it gives
dish a Szechwan flavor.
3-lb. Frying Chicken, cut into
serving pieces
Salt and Black Pepper to Taste
2 Tbs. Olive Oil
1/2 cup Dry White Wine
1/8 cup (2 Tbs.) Vermouth
2 Tbs. fresh Parsley, chopped
2 Tbs. fresh Basil, chopped
1 Tbs. fresh Oregano, chopped
Dash of Crushed Red Pepper Flakes
20 cloves Garlic, peeled (20 is correct)
2 stalks Celery, sliced
Juice of 1 Lemon
Peel of 1 Lemon
Remove the skin from the chicken pieces, if so desired. Sprinkle the chicken
pieces with salt and pepper.
Warm the olive oil in a heavy skillet over medium-high heat. Brown the chicken
on all sides, and remove to a platter when golden.
In a large mixing bowl, blend together the white wine, vermouth, parsley, basil,
oregano, and red pepper flakes. Add the garlic and celery, and mix to coat. With
a slotted spoon, transfer the coated vegetables to a slow cooker. Add the
chicken pieces to the remaining herb and wine mixture and coat well.
Place the chicken on top of the vegetables in the slow cooker. Sprinkle the
lemon juice and peel over the top of the chicken. Pour the rest of the wine and
herb mixture over the top of the chicken.
Cover and cook on low for 6 hours, or until the chicken is no longer pink in the
thickest cuts. Discard the celery and garlic and serve warm.
3 1/2-pound pork boneless loin
roast
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3 cups 1-inch pieces peeled sweet potatoes
1 medium onion, sliced
6 cloves garlic, peeled
1 cup chicken broth
1. Remove fat from pork. Heat oil in 10-inch skillet over medium-high heat.
Sprinkle pork with salt and pepper. Cook pork in oil about 10 minutes, turning
occasionally, until brown on all sides.
2. Place sweet potatoes, onion and garlic in 3 1/2- to 6 quart slow cooker.
Place pork on vegetables. Use small amount of the chicken broth to deglaze
skillet. Pour drippings and remaining broth over pork.
3. Cover and cook on low heat setting 8 to 10 hours or until pork and vegetables
are tender. 6 servings.
3 lb pork roast
1 T. vegetable oil
1 t. salt
1/2 t. pepper
1 medium onion, sliced
3 cloves garlic, peeled
1 cup chicken broth
Brown pork roast in vegetable oil and sprinkle with salt and pepper. Peel garlic
and slice onion, throw in bottom of Crock Pot. Place pork on top of them. Pour
broth over pork. Cover and cook on low 8 to 10 hours.
1 1/2 lbs beef chuck, cut in
2" cubes
2 tbs flour
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 can (16 oz) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water
Place beef in slow cooker (crackpot). In a small bowl combine flour, celery
salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium
bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour
over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins
30 minutes before serving. Serves 4 to 6.
4 skinless boneless chicken
breasts
6 oz. frozen concentrated orange juice
1/2 t. thyme salt pepper
Place chicken in crackpot. Mix the thyme and orange juice and pour over. Cook
about 4-5 hours on low. Season to taste. (If you use the frozen chicken breasts
they usually don't need additional salt.)
4 lb Corned beef
1 1/2 ts Horseradish
Water*
2 tb Red wine vinegar
2 tb Prepared mustard
1/4 cup Molasses
Method:
In crock-pot cover corned beef with water. Cover and cook on low for 10 to 12
hours. Drain cooked corned beef; place on broiler pan or ovenproof platter.
Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of
meat. Brown in 400°F oven for 20 minutes or until it begins to brown; brush
with sauce several times while browning. Makes 6 to 8 servings.
2 large chicken breasts
12 oz jar of salsa (I used medium)
1 can of cream of chicken soup
1 can of diced green chilies (mild)
1 1/2 cups of grated cheese (I used a cheddar and jack blend)
1 small onion
A handful of Spanish olives ~sliced
2 tbls. of cooking tapioca
Flour tortillas
Combine all ingredients, except tortillas, in crackpot. Cook on low, 8 hours.
Spoon concoction onto warmed tortillas and roll.
4 chicken breasts, cut in half
1 pkg sweet Italian sausage, cut in half
1 Lg. (16 oz) container fresh mushrooms, cut in half
2 Lg. onions, sliced thickly
2 Lg. green peppers, sliced thickly
1 Lg. (28 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 Tablespoon Italian seasoning
Salt & Pepper
Mix all ingredients together in crackpot; cook 6-8 hours on low. Serve over
pasta with lots of shredded cheddar cheese.
1 pkg. dried beans, yellow eye,
navy, great northern, etc.
4 tbsp. granulated sugar
2 scant tsp. salt
1/4 tsp. black pepper
1 tsp. powdered mustard
1/2 c. molasses
1 (2 to 3 oz.) piece salt pork
1 med. peeled whole onion
Soak beans overnight. In a.m. drain and replace water. Parboil 10 to 15 minutes
(not longer). Place onion in crackpot. Drain beans and put on top of onion. Add
sugar, salt, pepper, mustard and molasses dissolved in 1 1/2 cups of hot water.
Add to beans. Add enough hot water to just cover top of beans. Place salt pork
on top. Cover and set crock pot on high. Check and add water about every 3
hours, when necessary. Cook 6 to 8 hours.
1/4 pound salt pork
2 pounds fresh green beans
2 medium tomatoes
2 cups beef stock
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
Dice salt pork and spread over bottom of slow-cooking pot. Wash beans. Break
each bean into 2 or 3 pieces; place in pot over salt pork. Peel, seed and cube
tomatoes; spoon over beans. Add stock with salt, sugar, and pepper. Cover and
cook on high for 3 to 4 hours or until beans are tender. Drain and serve hot.
1 1/2 lb. ground beef
1 large clove garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 large onions
1 can cream of mushroom soup (10 3/4 oz.) *cream of chicken works well too
1/2 c. water
Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and
thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into
buttered crock pot. Add browned beef and top with remaining potatoes and onions.
Mix mushroom soup with water and spread over top of contents.
Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
1 1/2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. tomato paste
1/2 c. beef broth
3 Tbsp. sherry
1 tsp. salt
Dash pepper
1 can mushrooms, drained
1 c. sour cream
Brown ground beef with onion and garlic; drain. Add to crock pot with remaining
ingredients except for sour cream. Cover and cook on low for 5 to 7 hours. Stir
in sour cream. Heat through. Serve over egg noodles.
1 pound Dried Navy Beans soaked
overnight
1 Hot pepper
1 Carrot, sliced
Salt and pepper
4 cups Water
1 Ham butt (2 to 3 pounds)
1 Onion, sliced
1 package Frozen peas
2 Garlic cloves
1 Green pepper. diced
1/2 small head Cabbage, shredded
Drain beans. Place all ingredients except frozen vegetables and cabbage in crock
pot. Cover and cook on Low 10 to 12 (or more) hours. Turn to high and remove
ham. Add peas, limas and cabbage. Cook for 1 to 2 hours on High or until
vegetables are tender. Serve large bowls of this thick soup with crusty French
bread.
2 cups lentils
1/2 pound ham -- diced
1 onion -- chopped
1 bay leaf
2 ribs celery -- chopped
1 clove garlic -- minced
salt and pepper -- to taste
Combine all ingredients with 2 quarts water in the crock pot. Cook on low,
covered, 8 to 10 hours. Adjust seasonings and serve.
5 or 6 potatoes, sliced thin
1 to 2 cups ham, cubed
1 medium onion, sliced
1 can Cream of Mushroom soup
1 cup shredded cheddar cheese
Layer one half of the potatoes, ham, and onions in crackpot. Season with salt
and pepper then half of the cheese. Add remaining potatoes, ham, onions and
cheese. Spread undiluted soup evenly over top so air doesn't reach the potatoes.
Sprinkle with paprika. Cover and cook on Low for 8 hours.
6-8 slices ham
8-10 med. potatoes, peeled and thinly sliced
1 med. onion, peeled and thinly sliced
Salt and pepper
1 c. grated Cheddar cheese
2 cans cream of celery or mushroom soup
Paprika
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and
pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup
over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4
hours.
1 cup water
1/2 tsp. Cream of Tarter
5 medium potatoes
1 cup chopped onion
salt & Pepper to sprinkle
SAUCE
1/4 cup all purpose Flour
1 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup grated cheddar cheese
2 cups cubed boneless smoked ham
Combine water and cream of tarter in large bowl. Stir and add potatoes. Stir
well, this will help keep potatoes from darkening. Drain. Layer potatoes and
onion in a crock pot (5 quart) and sprinkle with salt and pepper.
Sauce: Stir flour, salt, and pepper together in a saucepan. Wisk in milk
gradually until no lumps remain. Heat and stir till boiling. Pour 1/2 of sauce
over potatoes.
Sprinkle cheese and ham over top, then top that with remaining sauce. Cover and
cook on low for 9-10 hours or high for 4 1/2-5 hours. Serves 6.
1 ham bone (with small amount of
ham still on)
2 c. Navy beans or mixed beans
8 c. water (3 c. more may be added, after bone is taken out, then cook some
more)
1 clove garlic, minced (or 1/2 tsp. garlic powder)
1 tbsp. lemon juice
1 tbsp. honey
1 bay leaf
1 lg. onion, chopped
Salt & pepper, to taste
Wash beans. Put everything in crock pot along with ham bone. Start cooking at
high (I usually start it in the evening) and after it starts cooking, turn to
simmer. (I cook it all night and until serving time at noon or even later.) I
usually remove the bone in the early morning and add more water. Remove bay leaf
before serving.
2 lbs crumbled and cooked ground
beef, drained
1/2 cup sliced or diced onion
1 cup sliced celery
1 can sliced water chestnuts
1 can mushrooms
1/2 (or so) rice
2-4 cups water
1/2 cup soy sauce
1/4 cup beef stock or broth
1 tbls brown sugar
Salt/Pepper to taste
1 tbls.corn starch mixed with 1 tbls. water
chow mien noodles
In crackpot put all ingredients from beef to brown sugar and stir until
incorporated. Do not put all the water in, just enough to barely cover the
ingredients (rice will absorb water as it cooks). Cook on low. After 4-6 hrs mix
in 1-2 cups more water until mixture is somewhat runny. Add the cornstarch/water
mix and turn on high for about 20 minutes or so. Serve over chow mien noodles.
Serves 4-6
Tomato soup
Stewed Tomatoes (Italian style)
Hamburger (browned)
Corn
Carrots
Green Beans
Parmesan Cheese
Use 1 can of Soup for each person. 1/4 lb. Hamburger for each person, and 1/4
can veges. for each person.
Brown meat, I usually do it ahead of time and freeze it. Add everything into
Crock Pot and leave it on low for about 3 hours (stir occasionally). Top
each bowl with parmesan cheese.
1 to 1 1/2 pounds ground chuck,
browned and drained
1 medium onion, chopped
1 envelope brown gravy
1 can (16 oz) cream corn
1 1/2 cups shredded cheddar cheese
1 package (16 oz) frozen hash browns, slightly thawed
1 can cream of celery, mushroom, or chicken soup
1/2 cup evaporated milk
salt and pepper to taste
Place ground beef and onion in crackpot; toss with gravy mix. Pour cream corn
over ground beef mixture, then add half the cheese. Top with hash browns, and
remaining cheese. Mix the soup with evaporated milk and pour evenly over the
hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
If using a 5-quart or larger pot, you may use 2 pounds of ground beef and 32
ounces hash browns. Serves 4.
16 oz ground 90% lean turkey or
beef
1/2 cup chopped onion
1 cup (one 8 oz can) cream-styled corn
1/2 cup (one 2.5 oz jar) sliced mushrooms, drained
1 (10-3/4 oz) can Cream of Chicken Soup
6 cups (20 oz) shredded frozen hash brown potatoes
In a large skillet sprayed with butter flavored cooking spray, brown meat and
onion. Spoon browned meat mixture into a slow cooker. Add corn, mushrooms, and
chicken soup. Mix well to combine. Stir in potatoes. Cover and cook on LOW for 6
to 8 hours. Mix well before serving.
HINT: Raw shredded potatoes may be used in place of frozen potatoes.
1 lb. dried Navy or Great Northern
Beans
1 tsp. Vegetable Oil
2 medium Onions, chopped
3/4 cup Canadian-style Bacon, diced
6 cloves Garlic, minced
1 tsp. dried Thyme
Dash of crushed Red Pepper
1/4 cup Molasses or Maple Syrup
1/4 cup Ketchup
2 Tbs. Worcestershire sauce
1 Tbs. Dry Mustard
3 cups Water, boiling
2 Bay Leaves
2 Tbs. Cider Vinegar
Salt and Pepper to taste
Place the beans in a large bowl and cover with water to soak overnight, or for
at least 8 hours.
Drain and rinse the soaked beans, discarding any anomalies; place them in a
3-1/2-quart stock pot.
In a large skillet over medium-high heat, warm the vegetable oil. Add the onions
and the Canadian bacon. Cook, stirring often, until the onions are softened,
usually about 5 minutes.
Add the garlic, thyme, and crushed red pepper to the mixture and stir in the
skillet for about a minute more. Add the mixture to the beans in the crock pot.
Add the molasses or maple syrup to the crock pot. Pour in the ketchup,
Worcestershire, and dry mustard. Stir to combine.
Add the boiling water to the crock pot. Add the bay leaves and cook on high,
covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11
hours.
Remove the bay leaves from the cooked beans and season with a splash of vinegar,
salt, and pepper.
3 cps chopped parsnips
2 cps chopped carrots
1 cp chopped onion
1-1/2 cps cry great northern beans
5 cps water
1-1/2 lbs smoked ham hocks
2 garlic gloves, minced
2 tsp salt
1/2 tsp pepper
1/8 to 1/4 tsp hot pepper sauce
Soak beans overnight. In a 5 qt. cooker, place parsnips, carrots, and onion. Top
with beans. Add water, ham, garlic, salt, pepper and hot sauce. Cook on high
several hours till beans are tender. I take the ham hocks out and shred the meat
off and put it back in the pot. I also like to add more water.
"New Flavors from your
Crockery Cooker" by Better Homes and Gardens
1 29-ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1" cubes
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream,
thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers,
and/or sliced pitted ripe olives (optional)
In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables
or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat,
onion, celery, and sweet pepper.
Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4
to 5 hours. If using low heat setting, turn to high heat setting. Stir in the
beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppers.
Makes 10 servings* Prep time: 20 min.
Serving Size : 8
2 pounds stew beef -- cut in 1" cubes
5 carrots -- sliced
1 large onion -- diced
3 stalks celery -- sliced
1 can tomatoes -- (28 ounce)
1/2 cup quick-cooking tapioca
2 bay leaves
salt and pepper
Trim all fat from meat. Put all ingredients in Crock pot. Mix thoroughly. Cover
and cook on low 10-12 hours (High 5-6 hours).
1 lb. stew meat, cut into small
cubes 3 potatoes, peeled, cut into cubes
2 carrots, peeled, and sliced thin
2 stalks celery, sliced
1 med zucchini, sliced
2 cans cream of mushroom soup
1 pkg, dry onion soup mix
Mix all ingredients in crock-pot. Cover and cook on low 8-10 hours.
6 potatoes -- peeled and cut into
1/2" cubes
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
2 cans {14 1/2 oz. each} chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half
Combine first 8 ingredients in a slow cooker. Cook, covered, at High 3 hours or
until vegetables are tender. Stir together flour and half-and-half; stir into
soup. Cover and cook 30 minutes or until thoroughly heated.
YIELD: 8 1/2 cups
1 cup Wheat berries, rinsed &
drained
2-2 1/2 cups Apple juice
1/2 cup Chopped apricots
1/4 cup Raisins
1/2 tsp Cinnamon
1/4 tsp Allspice
1/4 tsp Clove
1/4 tsp Cardamom
Place everything in the crackpot the night before. Cook on low all night. Serve
in the morning.
6 servings
3-pound boneless beef tip roast
1 tsp. salt
1 tsp. mixed dried herb leaves
1/2 tsp.pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar (or use red wine vinegar)
Spray 12" skillet with cooking spray; heat over medium-high heat. Cook beef
in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs
and pepper.
Place garlic in a 4-5 quart slow cooker. Place beef on garlic. Pour vinegar over
beef.
Cover and cook on low heat setting 6-8 hours or until beef is tender.
2 lb. beef round steak
1 tbsp. cooking oil
1 onion
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of broccoli soup
1 tsp. dried oregano
1/2 tsp. dried thyme
1 tbsp. garlic powder
1 tbsp. Worcestershire sauce
1/4 c. red or white wine
3/4 tsp. salt
1/2 tsp. pepper
Trim fat from steak. Cut meat into serving size portions. In a skillet brown
meat in hot oil. Slice onion and place in bottom of 4 quart crock pot. Place
browned meat atop onion. In a bowl combine remaining ingredients; pour over
meat. Cook on high heat setting for 5 hours. Serve over rice with steamed
broccoli side dish. Serves 4.
1 10 oz package frozen green beans
1 10 oz package frozen corn
1 cup chopped onion
1 cup finely chopped carrots
(NOTE: The "official" recipe is what I'm posting here but I have to
tell you that I just chop up one or two big onions, I don't measure, and I don't
chop them finely; same goes for carrots. In fact I dump in way more than one cup
of baby carrots and it comes out just fine.)
1 cup coarsely chopped zucchini
2 cloves garlic, minced
6 cups veg. broth
1 6 oz can tomato paste
2 Tbs parsley
1 tsp dried marjoram
1/2 tsp dried basil
1 bay leaf
1 4 oz package small pasta (1 1/2 cups)
1. Put all ingredients except pasta into crackpot. Stir. Cover and cook on low
for 7-9 hours or high for 3-4 hours.
2. Add pasta and cook on low or high for an hour more. Discard bay leaf and
serve.
3/4 pound beef stew meat, cut into
1/2" pieces
2 (16oz) cans chili beans, undrained
1 (14oz) can stewed tomatoes, drained
1 (10oz)package frozen chopped green peppers
1 cup frozen chopped onion
1 TBS chili powder
8 Tbs light sour cream
8 tsp chopped fresh cilantro
1. Place first 6 ingredients in slow cooker and stir well. Cover with lid and
cook on high 1 hour then low 7 hours.
2. Ladle chili into bowls and top with sour cream and cilantro.
3 to 3.5 lbs beef short ribs
1 tablespoon Dijon-style mustard
1 garlic clove -- crushed
2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bottled hickory smoked barbecue sauce
2 tablespoons cornstarch
2 tablespoons cold water
cooked noodles
Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic, honey,
salt, pepper, and barbecue sauce. Pour over ribs. Cover and cook on LOW 6 to 7
hours or until tender.
Refrigerate several hours or overnight. Skim any solidified fat from top. Remove
ribs; heat in microwave or conventional oven. Dissolve cornstarch in cold water.
Add to sauce from ribs. Cook and stir in microwave or on stovetop until hot and
slightly thickened. Pour hot sauce over warm ribs. Serve on cooked noodles.
2 lbs. lean spare ribs
1 can condensed beef bouillon
1/2 c. water
2 tbsp. maple syrup
2 tbsp. honey
3 tbsp. soy sauce
2 tbsp. barbecue sauce
1/2 tsp. dry mustard
Bake ribs at 350°F for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes
to remove fat. Cut into single servings. Combine ingredients in crackpot, stir
to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over
rice.
HOT-AND- SPICY SLOPPY JOES
Adjust the "Hot-and-Spicy" part by using regular tomato juice and cut down on the amount of peppers.
1 1/2 lbs. ground beef
1 lg. onion, chopped (1 cup)
1 clove garlic, minced
1 can hot-style tomato juice or vegetable juice cocktail (6 oz.)
1/2 c. catsup
1/2 c. water
2 tbsp. brown sugar
2 tbsp. chopped canned jalapeño peppers (optional)
1 tbsp. prepared mustard
2 tsp. chili powder
1 tsp. Worcestershire sauce
8 hamburger buns
shredded Cheddar cheese
In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.
Meanwhile, in a 3 1/2- or 4-quart crockery cooker combine tomato juice; catsup; water; brown sugar; jalapeño peppers, if desired; mustard, chili powder; and Worcestershire sauce. Stir in meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3 to 5 hours. Toast buns; spoon meat mixture over buns and sprinkle with cheese.
Serves 8
HOT CIDER PUNCH
2 parts apple juice
1 part cranberry juice
2 or 3 cinnamon sticks
1 tsp. allspice
Heat in crock pot.
HOT CITRUS CIDER
2 qts. apple cider
3 c. water
1 (6 oz.) can frozen orange and pineapple juice
1/2 c. light molasses
4 inch stick cinnamon
1 tsp. whole cloves
Apple slices
Put all ingredients except apples in dutch kettle. Bring to simmer for 10 minutes. Transfer to crockpot on low and top with apple slices. Serve as needed. May be topped with whipped topping in mugs.
HOT SPICED CRANBERRY CIDER
1/2 gal. cider
1/4 gal. cranberry juice
3 cinnamon sticks
1/2 tbsp. cloves
1 tbsp. allspice
Mix all together and simmer in a crock pot for 2-3 hours. Serve hot.
HOT MULLED CIDER
1/2 c. brown sugar
1 tsp. whole allspice
1 tsp. whole cloves
1/4 tsp. salt
Dash of ground nutmeg
3 inches stick cinnamon
2 qt. apple juice
Orange slices
Mix all ingredients together. Heat and serve in crock pot.
HOT SPICED CRANBERRY PUNCH
1 qt. cranberry juice
1 qt. apple cider or pineapple juice
1 tsp. whole cloves
1/2 tsp. whole allspice
2 sticks cinnamon
1/2 c. brown sugar
Combine and heat until bubbly, 17 to 20 minutes. Strain spices before serving. This works well to put in
crock pot. Heat on high until hot. Keep on low while serving.
1 (15oz) can of chili with beans
1 (6oz) can tomato paste
1/4 cup minced green pepper
1/4 cup minced onion
1 tsp. prepared mustard
1/2 tsp salt
1/2 tsp. chili powder
8-10 frankfurters
8-10 frankfurter buns
In slow-cooking pot, combine chili with beans, tomato paste, green pepper,
onion, mustard, salt, and chili powder. Cover and cook on low for 3 to 4 hours.
In large saucepan, drop frankfurters into boiling water; simmer several minutes.
Toast buns. Serve frankfurter on each bun. Spoon chili mixture onto
frankfurters.
4 lb can baked beans
1/4 tsp onion powder
1/4 c ketchup
1/4 c sugar
3/4 c diced onion
1/3 c light molasses
1/4 c barbeque sauce
1 lb hot dogs, chopped
Mix together and cook on low for 8 hours. If sauce is runny, lift cover for last
hour or two.
6 cups (30 oz) sliced raw potatoes
1 cup chopped onion
1 cup chopped celery
1 cup water
1/4 cup cider vinegar
1/4 cup Sugar Twin of Sprinkle Sweet
2 Tblsp quick cooking tapioca
1/4 tsp black pepper
2 tsp dried parsley flakes
1/4 cup Hormel Bacon Bits
In a slow cooker, combine potatoes, onions, and celery. In a medium bowl,
combine water, vinegar, Sugar Twin, tapioca, black pepper, and parsley flakes.
Pour mixture over potato mixture. Mix well to combine. Cover and cook on LOW for
8 hours. Stir in bacon bits. Serve warm.
1/2 lb Lean pork, cut into strips
1 t Sesame oil
1/4 lb Fresh mushrooms, sliced
1/4 t Dried red pepper flakes
1 Can sliced water chestnuts
1 c Cubed firm tofu
1/2 c Bamboo shoots, sliced
2 c Chicken broth
2 T Soy sauce
2 c Water
2 T Rice wine vinegar
Green onions, chopped
In a slow cooker combine pork, mushrooms, water chestnuts, bamboo, vinegar, soy
sauce, oil, pepper flakes, tofu, broth and water. Cover and cook on low for 7-8
hours. Serve hot, garnish with green onion.
HUNGARIAN CABBAGE ROLLS
1 large head of cabbage
3/4 pound ground pork
3/4 pound ground beef
1 small onion -- chopped
1 cup rice
1 egg -- beaten
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon paprika
2 cups sauerkraut -- rinsed and drained
1 1/2 cups tomato juice
1 1/2 cups water
1 cup sour cream
Remove core from cabbage, place in a large bowl and pour boiling water over to cover. Let stand until the cabbage has wilted, about 5 minutes. Drain and remove the leaves, leaving them whole. Trim off the heavy stem and flatten leaves. Combine meats, onion, rice, egg, salt, pepper, and paprika. Put about 2 tablespoons of this mixture on each leaf, fold sides in and roll up. Place rolls seam side down in pot. Spread the sauerkraut on top of the rolls and add romato juice and water. Cook on low, covered, for 6 to 8 hours. Remove cabbage rolls to a warm platter. Blend 1/2 cup of the broth with the sour cream and pour over cabbage rolls.
Serves 6.
INDIAN PUDDING
1 c. yellow cornmeal
1/2 c. molasses
1/4 c. sugar
1/4 c. butter
1/4 tsp. salt
1/4 tsp. soda
2 eggs
6 c. hot milk
Mix all of the ingredients with half of the milk, in a saucepan. Stir and bring to a simmer. Stir in the rest of the milk and transfer to
crock pot.
1-3 pound rump roast, trimmed --
(3 to 5 pounds)
1 package Good Seasons Italian Dressing Mix
1 cup water
1 package au jus gravy packet
2 teaspoons Italian seasoning
6 pepperoncini peppers
Mix together water, gravy mix, dressing and Italian seasoning. Pour over roast
in crock pot. Add peppers if desired. Cook on Low about 5-7 hours. Break up
roast and cook 1 hour more. Serves 6.
3-4 pound rump or rolled beef
roast
Rub with garlic on bottom of crackpot Put 1 package of Good Seasons Italian
Dressing and 1/2 to 1 cup of pepperoncini juice. These are peppers if you don't
know! Cook all that in crackpot for 8 hours or longer. I cook mine the night
before.
A few hours prior to serving; shred meat with fork. add 1 package Au Juse. Add
water if you need more juice. Serve on hard rolls with peppers.
4 boneless skinless chicken breast
halves, cut into 1 1/2" pieces
1 can Cannelloni Beans ( I couldn't find these on the shelf and just substituted
white beans)
1 can kidney beans
1 14 oz can of diced tomatoes undrained
1 cup chopped celery
1 cup sliced carrots
2 small garlic cloves coarsely chopped
1 cup water
1/2 cup dry red wine
3 tbsp. tomato paste
1 tbsp. sugar
1 1/2 tsp. dried Italian Seasonings
In a 4 qt. Crock pot combine chicken, beans, tomatoes, celery, carrots and
garlic; mix well. In medium bowl, combine all remaining ingredients; mix well.
Pour over chicken and vegetables; mix well.
Cover and cook on low setting for 8-10 hours or on high for 5-6, or till
vegetables are tender.
Serves: 8
12 Tyson boneless, skinless chicken thighs
2 cans (14.5 oz) diced tomatoes with Italian herbs
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 Tbsp tomato paste
2 cloves garlic, minced
1 Tbsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
8 cups cooked pasta
Cut chicken into 1" pieces. Combine all ingredients in large crackpot; mix
well. Cook on low setting at least 6 hours or until internal juices of chicken
run clear. Serve half of stew (about 4-1/2 cups) over 4 cups (8 oz uncooked) hot
cooked pasta. Serve with mixed green salad and soft breadsticks, if desired.
Freeze remaining half of stew in tightly sealed nonmetallic container or freezer
bag.
3-4 lbs. Italian sausages (sweet
or hot)
2 medium green peppers, sliced
1 large onion, sliced
28-30 oz jar favorite spaghetti sauce
Cook sausage whole in covered frying pan. Drain and slice. Put all ingredients
in crackpot and cook 2-3 hours on high. Turn to low to keep warm.
ITALIAN STEAK
Ingredients
1 1/2 pounds round steak
1 15 1/2 ounce can spaghetti sauce w/mushrooms
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 16 ounces can whole small onions
Directions
Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot, pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes.
2 30-oz cans kidney beans, rinsed
and drained
1 28-oz diced tomatoes, drained
2 med red bell peppers, chopped
1 C ketchup
1/2 C. packed brown sugar
1/4 C. honey
1/4 C. molasses
1 T. Worcestershire
1 tsp. ground mustard
2 med. unpeeled red apples, cored and cut into pieces
Combine the beans, tomatoes, bell peppers, ketchup, brown sugar, honey,
molasses, Worcestershire sauce, and ground mustard in the crackpot. Cover and
cook on low for 4-6 hrs. Stir in apples. Cover and cook 2 hrs longer.
4 to 5 pound pork butt
1 tablespoon liquid smoke
2 1/2 tablespoons Hawaiian salt (or regular sea salt)
Preheat oven to 325°F. Rub pork with liquid smoke and 1 1/2 tablespoons of the
Hawaiian salt. Wrap pork in foil and seal completely. Place pork in roasting pan
and bake for 5 hours. After baking, shred pork, sprinkle with the remaining
Hawaiian salt. Makes 10 servings.
3 pounds of Kielbasa
3 jars of Peach Preserves
Just slice the Kielbasa in coins and pour the preserves on top, no need to stir.
Put crackpot on LOW for 4 or 5 hours
3- pounds of Kielbasa
1- 2pound box of dark brown sugar
Cut up Kielbasa into 1/2" chunks, put into crock pot. Add whole box of
brown sugar. No need to stir until brown sugar starts to liquefy. Cook on low
for 5 hours.
2 cups cooked, chopped chicken
48 oz canned great northern beans
16 oz shredded Monterey jack cheese
16 oz jar salsa *
1 14 oz. can chicken broth
1 12 oz can beer
Toppings (optional):
Crushed tortilla chips or tortilla strips
Shredded cheese
Sour Cream
Green Onions
Stir all chili ingredients together and cook on low for 6 hours or more.
Serve with toppings, if desired.
1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and sauté the chicken,
turning often, until well browned all over. Remove the chicken to a plate. Sauté
the onion in the skillet until well browned. Turn into the crackpot. Place the
tomatoes, orange, sugar, salt and pepper in the pot and set the chicken on top.
Rinse the skillet with the water and scrape into the cooker. Add the bouillon
cube. Cover and cook on Low for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep warm. Turn
the pot contents into a skillet, set the heat to high and simmer until thick
enough to mound on a spoon. Stir in the jelly and the sherry and cook, stirring
until the sauce boils. Do not overcook, lest the sauce lose its shiny quality.
If you wish, add some sugar or sweet sherry to further brighten the taste. If
sauce is not shiny enough, bring back to a very brisk boil and quickly stir in
some jelly. Pour sauce over the chicken.
1 lb ground beef
1 large onion, chopped
2 garlic gloves, minced
1 can (29 oz) tomato sauce
1 cp water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1 package (8oz) no-cook lasagna noodles
4 cps (16 oz) shredded mozzarella cheese
1 1/2 cps (12 oz) small-curd cottage cheese
1/2 cp grated Parmesan cheese
In a skillet, cook beef, onion and garlic over med. heat until meat is no longer
pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix
well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker.
Arrange a third of the noodles over sauce (break the noodles if necessary).
Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers
twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or
until noodles are tender. Yield: 6-8 servings.
1 lb. ground beef
1 can tomato sauce
1 can mexi-corn drained
1/4 cup minced onion
1 tsp. salt
Dash of pepper
1 1/2 cups dried mashed potato flakes
1 1/2 cup sour cream
1/3 cup water
1 1/2 cups grated cheddar
In skillet brown your hamburger, and drain well. Place beef in the crackpot and
add tomato sauce, corn, onion, salt and pepper. Mix well!
In bowl mix the potato flakes, with sour cream and water. Spread potato mixture
over the beef. Top with grated cheese. Cover and cook on Low for 7-10 hours!
1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned
2 c. shredded cheddar cheese
9 corn tortillas
Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour
into med sauce pan. Add red pepper, salt and tomato paste. Heat to a boil;
simmer for 5-10 min. Place 3 tortillas in bottom of crackpot. Layer on tortillas
1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers
two more times. Cover and cook on Low 6-8 hours.
1 1/2 lbs ground beef
1 medium onion chopped
1/2 cabbage, shredded
1 cup raw, long cooking rice
2 cups water, boiling
1 large can diced tomatoes
1 small can tomato paste
salt and pepper
Brown the ground beef and onion together. Drain the fat. Put cabbage and rice
into crock pot. Add boiling water. Mix in the ground beef and onion and
seasonings. (I also add some basil). Cook on low for 3 hours. Add tomatoes
and paste. Mix well. Continue cooking until the cabbage is soft (about 3 hours).
2 1/2 pounds beef for stew, cut
into 3/4" pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and
pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5
hours or on LOW 8 hours. (No stirring is necessary during cooking)
2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or
until beef and pasta are tender. Stir well before serving. Serve with cheese, if
desired.
4 to 6 pcs chicken (breasts and
legs)
1 6 oz can frozen lemonade -- thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water
Arrange chicken pieces in crackpot. Combine lemonade, brown sugar, and ketchup
and mix well. Pour over chicken. Cover. Cook on high 3-4 hours or low 6-8 hours.
Remove chicken from pot, cover to keep hot.
Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add
slowly to liquid, while stirring over low heat. When thickened, serve with
chicken over hot rice.
16 oz skinned and boned uncooked
chicken breast, cut into 4 pieces
1 lemon
1 tspn lemon pepper
1 tspn paprika
Place chicken pieces in a slow cooker. Squeeze juice of half a lemon over
chicken. Sprinkle lemon pepper and paprika over top. Cut remaining lemon half
into thin slices. Arrange slices around chicken. Cover and cook on HIGH for 4
hours.
2 pounds chicken breast halves
1 tsp. dried oregano leaves, crushed
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 Tbsp. butter or margarine
1/4 cup water
3 Tbsp. lemon juice
2 cloves garlic (more or less to taste), minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley
Remove skin and excess fat from chicken; rinse and pat dry.
In small bowl, mix oregano, seasoned salt and pepper; rub into chicken, using
all of the mixture. In a large skillet over medium heat, brown chicken in
butter. Transfer chicken to a slow cooker.
Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over
medium heat, bring to a boil, loosening browned bits from bottom of skillet.
Pour over chicken.
Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 6 hours or until
chicken is almost tender.
Add parsley and baste chicken. Cover and cook on high for 15 to 30 minutes or
until chicken is tender and juices from chicken run clear when cut along bone in
thickest portion.
Serve with rice pilaf.
1-1/2 to 2 lbs round steak
2 tbsp vegetable oil
1/2 cup flour
1/4 tsp lemon pepper seasoning
1/2 tsp seasoned salt
1/3 cup water
1 can cream of celery soup
Cut steak into cubes. I usually do 1x2", or so. Mix flour & seasonings.
Coat meat thoroughly. Heat oil in skillet and brown meat. Place browned meat in crackpot. Combine water & soup. Pour over meat. Shake on additional lemon
pepper and seasoned salt if desired. Cook on low for 7-8 hours.
This cake makes its own
custard-like topping.
1 pkg. Lemon-Poppy seed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water
Sauce:
1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)
Mix the first 4 ingredients together until well moistened. Spread batter in a
lightly greased 3 1/2 quart crackpot. Combine sauce ingredients in a small
saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook
on high for 2 to 2 1/2 hours. Edges will be slightly browned. Turn heat off and
leave in the pot for about 30 minutes with cover slightly ajar. When cool enough
to handle, hold a large plate over the top of the pot then invert.
Yield: 4 servings
2 1/2 lb Chuck roast
1 1/2 c Water
1/2 c Lemon juice
1 Onions, chopped
1 ts Salt
1 ts Celery salt
1 ts Onion salt
1/4 ts Black pepper
1/4 ts Marjoram, ground
1 ea Garlic cloves, crushed
Put roast in a shallow pan or marinating container. In a medium bowl, combine
remaining ingredients. Pour over roast. Cover; refrigerate at least 4 or up to
24 hours. Remove roast from marinade; place in a crock pot. Cover and cook on
low 8 hrs, high 4hrs, or until tender when pierced with fork.
1 c. dry lentils
1 c. chopped carrot
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 bay leaf
3 1/2 c. chicken broth or veggie broth
1 1/2 c. water
1 (14 1/2 oz) can Italian-style stewed tomatoes
1/4 c. snipped fresh parsley
2 Tbs. cider vinegar
Rinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil,
oregano, thyme, and bay leaf. Stir in broth, water and undrained tomatoes.
Cover; cook on low-heat setting for 12 hours or on high-heat setting for 5 to 6
hours. Discard bay leaf. Stir in parsley and vinegar (if desired). Makes 6
servings.
6 ounces orange juice, frozen
concentrate-thawed
3 chicken breasts, split
1/2 tsp marjoram
1 dash ground nutmeg
1 dash garlic powder (optional)
1/4 cup water
2 Tbsp cornstarch
Combine thawed orange juice concentrate (not regular orange juice) in bowl along
with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6
serving sizes. Dip pieces into the orange juice to coat completely. Place in crackpot. Pour the remaining orange juice mixture over the chicken. Cover and
cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise
cooking time is not important in crackpot cooking. When chicken is done, remove
to serving platter. Pour the sauce that remains into a saucepan. Mix the
cornstarch and water and stir into the juice in pan. Cook over medium heat,
stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
1 and 1/2 pounds Turkey Breast
(boneless)
1 package of dry gravy mix
1 cup of Dry White Wine
1 Onion (Cut into four slices)
2 Small Potatoes
2 Small Turnips
Baby Carrots
Cut off any fat, season with pepper and brown whole piece of turkey in skillet
sprayed with Pam. Also add onion and brown. Make sure that turkey is browned on
all sides and ends. Turn with spoons, so the breast is not pricked with a fork.
Spray crock pot with Pam and put carrots on the bottom, next add potatoes,
turnips and onions. (I like turnips and hubby likes potatoes, so I do both)
Place turkey on top of vegetables. Mix gravy with the wine and a 1/4 to 1/2 cup
of water. Pour on top of the turkey and vegetables.
Note: While I am browning turkey, I turn the crock pot on high to heat, first
spraying with the Pam. I also heat the gravy mixture before pouring on turkey
and veggies.
Cover and cook on high for a couple of hours and then turn to low for three
hours. You could put it on longer on the low setting. Just depends what your
schedule is.
I check every so often to make sure turkey is moist. Thicken gravy if necessary.
To Serve: Slice turkey and put gravy on top and serve with the veggies. This
would serve 2-3, but the turkey does shrink, so one has to determine how large a
serving they want to serve. I would suggest 4-5 ounces.
Boneless skinless chicken breasts
(4-6)
low fat thin-sliced Swiss cheese (enough to cover all slices of chicken)
1 can fat-free cream of mushroom soup
1/4 C. skim milk
minced garlic, tarragon, or marjoram to taste
1 C+ very small bread cubes
butter flavored Pam
Layer chicken and Swiss cheese. Use just enough cheese to place on top of each
piece of chicken. Mix soup, milk, spices/herbs and pour over chicken. Place on
low for 3 hours. Add bread cubes on top, stir in a little to just moisten the
stuffing a bit. Spray over top with butter-flavored Pam (must be butter flavor
to get the effect of butter!) Cook another 1-2 hours on low. Do NOT overcook!
1 box macaroni -- (8 ounces -
cooked)
3 cups grated cheese
1 can evaporated milk -- (16 oz.)
1 1/2 cups sweet milk
2 eggs
1/4 cup margarine
1 teaspoon sugar
Salt and pepper to taste
Combine cooked macaroni with other ingredients and pour into a greased crackpot.
Cook 3 1/2 hours on medium heat.
8 oz macaroni noodles, cooked in
salted water.
1/2 c. butter
3 c sharp cheddar cheese, grated
1 12 oz can evaporated milk
1 1/2 c whole milk
2 eggs
Grease cp lightly w/spray on oil. Cook noodles in salted water, add to cp. Add
butter and cheese, mix. Add milk, evaporated milk, and beaten eggs. Season
w/salt and pepper. Cover and DO NOT LIFT LID!!!! Cook for 3 hrs on low.
3 pounds country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tablespoons lemon juice
1/4 teaspoon of each: salt, pepper, paprika, garlic powder and ground cinnamon
Mix and cook 4-6 hours on LOW.
1 1/2 pounds country style ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice,
garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9
hours.
5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
dash salt & pepper to taste
Peel & slice sweet potatoes. Place in CP. Whisk remaining ingredients
together & pour over potatoes. Cover & cook on low 7 to 9 hours. Stir a
few times if possible to keep them coated.
3 lb chicken pieces
1 lb lean boneless pork cubed
1 cup dry red wine
1/2 tsp black pepper
3 cups beef broth
2 cloves garlic, crushed
3 tomatoes chopped
1/2 tsp rosemary
1 tsp salt
Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients
thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for
about 2 hrs. (you could leave it over night) Transfer chicken, pork and marinade
to cooker.
Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly
cooked. Serves 6.
1 large bag frozen Meatballs
1 large bottle teriyaki sauce
Combine in crackpot. Cook on high 2-3 hours.
1 pound of ground beef
1 pound of ground pork
1 package of Lipton Onion Soup mix
1 onion, chopped
2 cloves of garlic
1 green pepper, chopped
4 mushrooms, sliced
2 eggs
1/2 cup of bread crumbs
1/4 cup of barbecue sauce
Make them into balls then put them in crackpot with spaghetti sauce of your
choice, and cook on low all day.
1 large bag frozen Meatballs
1 cup of ketchup
1/2 cup of chili sauce
1 tbsp. of Worcestershire sauce
3 cups brown sugar
Stir it all up, pour it over your meatballs in your crackpot, cook on low for 3
or 4 hours.
2 lbs. Ground Beef
1 C. Dry Bread Crumbs
2/3 C. Dry Onion
1/2 C. Milk
2 eggs slightly beaten
2 T. Parsley
2 t. Salt
1 C. Worcestershire sauce
Sauce:
24 oz. Chili Sauce
20 oz. Grape Jelly or Jam
In a medium size saucepan, simmer meat balls slowly in sauce for 1- 2 hours or
let it simmer in the Crock Pot for at least 4 hours so the sauce gets into the
meatballs.
1 cup boiling water
1/4 cup dry packed sun dried tomatoes
1 small onion chopped
1 stalk celery chopped
2 tsp chopped fresh basil
2 tsp chopped fresh oregano
1 TBS Worcestershire sauce
1 10 1/2 ounce can condensed beef broth
1/4 tsp salt
1/8 tsp ground black pepper
1 pound extra lean ground beef
1/2 pound mild Italian sausage
1/2 cup Italian style dry bread crumbs
1 egg slightly beaten
1/4 cup milk
3 TBS cornstarch
1/4 cup cold water
In a medium bowl, pour boiling water over tomatoes. Cover and let stand about 15
minutes or until softened. Drain and finely chop. Combine tomatoes, onion,
celery, basil, oregano, Worcestershire sauce, beef broth, salt and pepper, in a
3 1/2 quart slow cooker. In a medium bowl, combine beef, sausage, bread crumbs,
egg and milk, mixing well. Form into 20-22 meatballs about the size of golf
balls. Place meatballs in tomato mixture in slow cooker. Cover and cook on LOW
4-5 hours or until vegetables are tender. Turn control to HIGH. In a small bowl,
dissolve cornstarch in cold water. Stir into slow cooker. Cover and cook on HIGH
15-20 minutes. Serve sauce over meatballs. Makes 6-7 servings.
1 1/2 lb. ground beef
1 egg, beaten
1/2 c. bread crumbs
1/2 c. tomato juice
3 Tb chopped onion
3 Tb chopped bell pepper
3 Tb chopped celery
2 Ts seasoned salt
1/4 Ts Thyme
Catsup or Chili Sauce
5 pepper rings
Using a fork, mix all the ingredients, except catsup and pepper rings. Shape
into a loaf and put into greased crackpot. Top with catsup and pepper rings.
Cover and cook on high for 1 hour, then on low 6-8 hours.
1 slice of bread
1/4 cup of milk
1 egg, beaten
1 medium onion, chopped
1-1/2 tsp curry powder
2 tsp lemon juice
1/4 cup chopped almonds
8 dried apricots, soaked and chopped
1/4 cup chutney
salt and pepper
1-1/2 lb. ground beef
2 bay leaves, broken in several places
Soak bread in milk, squeeze dry. Mix egg with milk. Add all ingredients, except
bay leaves to ground beef; blend well. Shape into a loaf. Insert bay leaves in
top of meat loaf. Place in crackpot on sliced vegetables or accessory meat rack.
Cover and cook on low setting for 8 to 10 hours. Remove bay leaves before
serving!
1 egg
1/4 cp milk
1/2 cp bread crumbs
1/4 cp finely chopped onion
2 tblsp finely chopped green pepper
salt
pepper
1 1/2 lbs ground beef
1/4 cp ketchup
In a bowl, beat egg and milk. Stir in the bread crumbs, onion, green pepper,
salt and pepper. Add the beef and mix well. Shape into a loaf. Place in crackpot
and spread ketchup on top of loaf. Cover and cook on high one hour; reduce heat
to low and cook another 7-8 hours.
2 medium zucchini cut into bite
sized pieces
1 large chopped onion
1 (2 inch) cinnamon stick
3/4 pound stew meat cut into bite sized pieces
2 (14.5oz) cans diced tomatoes with oregano, basil and garlic, undrained
1/2 tsp pepper
Cooking Spray
3.5 cups hot cooked orzo (about 1 3/4 cups uncooked rice shaped pasta), cooked
without salt or fat
1. Place first 6 ingredients in slow cooker coated with spray. Stir well. Cover
and cook on high 1 hour and low 7-9 hours. Discard cinnamon stick. Serve over
cooked orzo.
7 servings-1 cup soup and 1/2 cup pasta-6 points
1 Eggplant -- chopped
2 Zucchini -- chopped
1 Red or green bell pepper -- Seeded/chopped
1 Onion -- chopped
3 lg Tomatoes -- chopped
2 can Garbanzo beans -- (14 oz.) Drained/rinsed
1 can Artichoke hearts packed in Water -- (14 oz.) Drained/quartered
1 tb Oregano
Freshly ground black pepper
Salt
Crushed red pepper flakes -- To taste/opt
1 pk Egg noodles -- cooked
Add all ingredients except for noodles to the crock pot and stir well.
(Sometimes I also add a Tbsp. of tomato paste for a thicker stew.) Cook on low
for 8 hours. Serve over the cooked noodles.
6 tsp. El Cid Bean Seasoning
2 cups any beans: Pinto, Black, Kidney or Black Eye Peas
7 cups water
Crock-Pot Method: In Crock-Pot add beans, 6 tsp. seasoning and 7 cups water.
Cook on high for 2 hours, reduce to low and cook for 8-10 hours. Makes 4 or 5
servings.
1 bag white corn tortilla chips
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese -- grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Mild rotel tomatoes and chiles
2 teaspoons chili powder
1/2 cup onion -- chopped
Spray crock pot with non-stick spray and cover the bottom with slightly crushed
chips. Combine soups, rotel, chili powder, and onion in a separate bowl and
blend well with a whisk. Brown ground beef in a skillet, drain fat, and add
ranch style beans to it and mix together. (Do not drain the beans). Layer half
of the beef mixture over the chips, then half of the soup mixture over the beef,
ending with half the cheese over the beef. Repeat these layers once more
beginning with chips and ending with cheese. Cook on high in crock pot for three
hours.
MEXICAN POTATO CORN CHOWDER
14 small potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion (brown), diced fine
1 green pepper, diced fine
Seasonings*
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese, shredded
Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.)
crock pot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
3 lb. well trimmed boneless beef
bottom round roast
1/2 tsp each salt and pepper
2 cups bottled salsa
1 can (4 oz) chopped green chiles
1 can (16 oz) tomato paste
1/2 cup water
1 envelope (1.25 oz) taco seasoning mix
Rub the roast with the salt and pepper and set aside. Mix remaining ingredients
in a small bowl. Pour half of the sauce into a 4 qt. or larger CP. Add the
roast. Pour remaining sauce over the roast. Cover and cook on low 8 to 10 hours
or until meat is very tender. Remove roast from CP, skim fat off top of sauce.
Slice meat against the grain and serve with the sauce.
4 pounds chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
3/4 cup hot pepper sauce
1 teaspoon garlic powder
water as needed
Trim the roast of any excess fat and season with the salt and pepper. Heat olive
oil in a large skillet over medium high heat, then sear the meat on all sides.
Transfer the roast to a slow cooker. Add the onion, chile peppers, chili powder,
cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover
1/3 of the roast. Cover slow cooker and cook on high setting for 6 hours,
checking to make sure there is always at least a small amount of liquid in the
bottom. Reduce heat to low setting for 2 to 4 hours, or until meat is totally
tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if
desired.
1 1/2 lb Low-fat turkey kielbasa;
cut into 3-inch pieces
3 can (10-oz. ea) Bavarian-style sauerkraut; rinsed and drained
3 lg Peeled Granny Smith apples; cored and cut crosswise into rings
1 md Onion, thinly sliced and separated into rings
1 can (14.5 oz.) Fat-free chicken broth
1/2 ts Caraway seeds
8 md Peeled red potatoes; (about 3.5 lbs.), quartered
1/4 c (1 oz.) Shredded Swiss cheese
Place half of sausage in an electric slow cooker; top with sauerkraut, remaining
sausage, apple slices, and onion rings. Pour broth over mixture, and sprinkle
with caraway seeds. Cover with lid, and cook on high-heat setting for 4 hours or
until apples and onions are tender.
Place potatoes in a saucepan; cover with water and bring to a boil. Cook 20
minutes or until tender; drain.
Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese
over sausage mixture. Yield: 8 servings
3 c Water
1 1/2 lb Beef shank
1 md Onion, diced
2 Carrots, diced
2 Stalks celery with tops, sliced 1/2 cup vermicelli
1 16-ounce can tomatoes
2 ts Salt
1 Zucchini, sliced
1 10-ounce package (frozen mixed vegetables)
1/2 c Shredded cabbage
1 tb Dried basil
1 Clove garlic, minced
1 pound can garbanzo beans
1 ts Oregano
Place all ingredients in CROCK-POT except zucchini. Stir to mix thoroughly.
Cover and cook on Low 10 to 12 hours (High: 4 to 5 hours). During last hour,
remove meat and bones. Cut meat from bones and return to soup with zucchini.
Turn CROCK-POT to High and cook one hour. Ladle into bowls and sprinkle with
Parmesan cheese.
1/2-3/4 lb browned ground meat
2 16 oz cans diced tomatoes
1 16 oz can tomato sauce
7 cups water
4 beef bouillon cubes
1/2 onion, chopped
1 clove garlic
1 1/2 tsp Italian seasoning
1 small pkg frozen veggies
1 15 oz can white beans
1 cup pasta
Dump everything except the pasta in the crackpot and simmer on low all day (6-8
hrs). Turn up to high and add the pasta (may need to add more water, just stir
and check it out). Simmer on high about 1 hour until pasta is cooked through.
Top with parmesan cheese.
16 Oz Tomatoes, Stewed -- Canned,
Cut In Pieces
2 Medium onions -- chopped
2 Cloves garlic -- crushed
1 Cup Carrots -- Diced
1 Cup Celery -- Diced
1 Large zucchini -- thinly sliced
16 Oz kidney beans -- Canned
6 Oz tomato paste -- Canned
1 Tablespoon Parsley, Freeze-Dried -- Flakes
2 Teaspoons salt
1/8 Teaspoon Black Pepper -- Finely Ground
6 Cups "Beef Style" vegetarian broth
1/4 Pound spaghetti -- cut in 2" pieces
1/2 Teaspoon ground sage
1 Teaspoon dried basil -- crushed
2 Cups Shredded Cabbage -- Optional
Place all ingredients except spaghetti in slow cooker; stir, Cover. Turn heat
control to LOW; cook 10 to 12 hours. Add spaghetti. Cover and cook 1 hour
longer. Makes about 12 (1 cup) servings.
1 large sirloin tip roast
1 large onion (slivered)
1 bell pepper (slivered)
1 cup celery (diced)
2 cans Golden Mushroom soup
1 tsp. red pepper flakes
1/2 tsp. garlic powder
1/2 tsp. oregano
1 tsp. cumin
Mix soup with all spices and a little water to thin. Place roast in the crackpot
and pour soup over all. Cook on low about 8 hours. Serve over wild rice or hot
noodles if desired or thicken the mushroom gravy on it and serve the gravy over
slices.
1 Carrot, diced (1)
1 md Onion, diced (1 1/2)
1 Potato, diced (2)
1 Stalk of celery, diced (2)
1/2 lb Minced bacon (3/4 lb.)
1/4 lb Margarine
3 Cloves fresh garlic, minced
1/2 qt Clam juice
1 1/2 c Flour
2 c Milk
2 c Heavy whipping cream
2 c Half-and-half
1/2 ts Black pepper
1/2 lb Chopped clams (fresh, frozen or canned)
1/2 ts Clam base (optional, available in most gourmet shops)
Place vegetables, bacon and margarine in a 5 quart sauce pot. Sauté over medium
heat until vegetables are tender. Be careful not to brown or scorch. When
vegetables are tender, add flour to make a roux. Cook for two minutes, allowing
flour to cook while stirring occasionally. Add clam juice and dairy products.
Stir by using a wire whip. Add fresh garlic, black pepper, chopped clams and
clam base. Cook over low-medium heat stirring occasionally to prevent chowder
from scorching. Cook for two hours or until chowder is brought to desired
thickness.
Clam juice can be added to thin chowder down if it gets too thick.
1 1/2 pounds cubed chicken, pork
or beef
1/2 cup Italian dressing
1 cup uncooked rice
1 can cream soup, any flavor
1 can diced tomatoes, any style
1 cup water or broth
Marinate the meat in the refrigerator for about 2 hours in the Italian dressing.
Pour remaining marinade into the bottom of the crock pot. Add rice and tomatoes.
Mix cream soup and water/broth until smooth. Pour over everything in the crock
pot. Mix together. Add meat. Cook on high about 3 hours. Stir occasionally after
the first hour so that the rice cooks evenly.
1 pound boneless, skinless chicken
breasts
1 package of chicken gravy mix
1 cup white wine
1 can of cream of mushroom (or chicken) soup
8 oz. cream cheese
Put chicken in crock-pot. Sprinkle gravy mix on top. Pour soup over that, then
pour wine over that. Cook on low all day. 30 minutes before serving, put cream
cheese in. When ready to serve, remove chicken and whisk the sauce together.
Serve over pasta or rice. We like this even without the chicken! It is a good
sauce for pasta. I use reduced fat cream of whatever soup and fat free cream
cheese.
3/4 lb Ground turkey
1 Eggplant; cubed
1 c Salsa
1 6 oz can tomato paste
1/4 c Fresh parsley; chopped
1 tb Chili powder
1 ts Ground cumin
1 ts Dried oregano
1 10 oz pkg frozen corn; thaw
4 Pita rounds; halved and toasted
1/2 c Yogurt
2 c Lettuce; shredded
1/2 c Olives; sliced
1/2 c Cheddar cheese; shredded
Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin,
oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a
fork to break up large chunks of turkey. Spoon about 3/4 cup cooked turkey
mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if
desired.
1 stick of margarine or butter
2 tbsp onion powder
2 tsp thyme
3 cans whole potatoes, chopped
1 large can clam juice 48 oz
2 stalks celery chopped
2 bay leaves
2 boullion cubes (chicken)
1 pint light cream
1 pint skim milk
3 cans whole or chopped baby clams with the juice included
salt and pepper to taste
This requires a large crock pot, of course you can halve it for regular size.
Start on high heat and add the butter/margarine till it melts. Add the onion
powder, thyme and celery. Let that cook for 30 minutes. Some like to make a rue
(spelling), if not then you need to add the clam juice, bay leaves, and boullion
cubes, as well chopped potatoes, cream and milk. Let that cook for 2 hours on
high, then add your clams, turn the pot to low and let simmer/cook for 2-3
hours. You are in for a treat. For those who wish to do it and go to work, add
all ingredients after you have melted the butter, and let it cook on low for the
day.
Part 1
1 3-6Lbs Pork Shoulder or Boston butt roast
1 Tbs of Paprika
2 Tbs Brown Sugar
1/2 tsp of salt and pepper
Part 2
8-10 oz Cider Vinegar (experiment to your taste)
4 tsp of Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic salt
1/2 tsp sugar
1/4 to 1/2 tsp of Cayenne Red pepper (experiment to your taste of spicy or mild)
Set pork aside, mix all other ingredients in part 1 together and rub over entire
pork roast. Then place in crock pot on high for 6-7 hours finish time. Recommend
though place on Low for 10-11 hours finish time.
Mix part 2 ingredients together in medium size bowl, before pork roast is done
cooking.
When Pork roast is very tender, with a fork, remove roast from crock pot. Chop
roast into a very fine degree (basically as much as you can cut it with a sharp
knife and fork). Then take a Tablespoon and ingredients from Part 2 (BBQ sauce
ingredients) and apply over the chopped roast. Note: Add as much or as little
depending on your taste.
2 cups milk
1/4 cup brown sugar
1 tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts
Grease the inside of slow cooker crackpot. Put ingredients into crackpot and mix
with whisk. Cover. Just before going to bed, turn on the crackpot at low speed.
The cereal will be ready in the morning.
2 1/2 cups cooked rice
1 1/2 cups evaporated milk (or scalded milk)
2/3 cup brown sugar
2 Tbls. soft butter
2 tsp. vanilla
1/2-1 tsp, nutmeg
3 eggs beaten
1/2-1 cup raisins
Thoroughly combine rice with all remaining ingredients. Pour into lightly
greased crackpot. Cover and cook on High for 1-2 hours or on low for 4-6 hours.
Stir during first 30 minutes.
Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
About 6 stalks celery
1/2 pkg baby carrots
1 can cream of chicken soup
1 pkg dry onion soup mix
Place vegetables on bottom of crock pot. Brown chicken breasts in PAM or
vegetable spray. Place over vegetables. Cover with the cream of chicken soup,
undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook
all day on low, or 6 hours on high.
ORANGE CIDER PUNCH
1 c. sugar
1 or 2 sticks cinnamon
1 whole nutmeg
1 orange studded with 8 cloves
Pinch of cardamom
3 c. of apple juice
2 c. cranberry juice
6 c. orange juice
2 c. vodka (optional)
Mix all ingredients except vodka in crock pot; stir well. Cover and cook 4 to 10 hours on low or high 2 to 3 hours. Just before serving, stir in vodka. Serve hot.
Serves: 6
6 Chicken breasts -- boned and skinned
1/2 teaspoon Ginger
1 teaspoon Salt
Pepper
8 ounces Frozen concentrate orange juice
1 1/2 cups Shredded coconut
2 cups Orange segments or canned, mandarin oranges
2 Green onions, chopped
Put chicken, ginger, salt, pepper and frozen orange juice in crock pot and cook
on low 6 hours. Serve chicken on hot cooked rice on platter. Top with coconut,
orange segments and green onions.
6 servings
4 Pounds Chicken pieces
1 Cup Chicken broth
1 Cup Raisins or sultanas
1 Tablespoon Flour
1/4 Pound Butter
2 Cups Orange juice
1/4 Teaspoon Cinnamon
Salt and pepper to taste
Heat butter in a large skillet, and brown chicken. Remove chicken to cooker as
the brown. Combine all other ingredients, except flour, in skillet. Mix well and
pour over chicken. Cover pot, turn on LOW and cook 4 6 hours, or until chicken
is tender. Remove one cup of sauce from pot and combine with flour, mixing well.
Return sauce flour mixture to the pot. Turn pot on HIGH and cook and additional
half hour.
1 cup chopped fresh cranberries
2 tablespoons brown sugar
5 slices cinnamon-raisin bread
2 tablespoons melted margarine or butter
1/4 teaspoon grated orange peel
8 chicken breast halves -- boned, skinned
1/4 cup orange juice
2 tablespoons melted butter or margarine
1 orange -- sliced
In medium bowl, combine cranberries and brown sugar; set aside. Toast bread, cut
into 1/2-inch cubes.
Combine bread cubes, 2 TBL melted butter, orange peel and cranberry mixture.
Place one chicken breast at a time in a small plastic bag or between sheets of
waxed paper. Lightly pound with meat mallet. Repeat with all chicken breasts.
Spoon about 1/3 cup cranberry mixture on center of each. Roll up; skewer to
close.
In shallow dish, combine orange juice and 2 TBL melted butter. Roll filled
chicken breasts in orange-juice mixture. Place in slow cooker. Cover and cook on
LOW about 5 hours.
To serve, spoon drippings over chicken. Garnish with orange slices.
3 cups Thinly sliced carrots
3 tablespoons Butter or margarine
2 cups Water
3 tablespoons Orange marmalade
1/4 teaspoon Salt
2 tablespoons Chopped pecans
Combine carrots, water, and salt in crock pot. Cover and cook on high 2 to 3
hours or until the carrots are done. Drain well; stir in remaining ingredients.
Cover and cook on high 20-30 minutes. Makes 5 to 6 servings.
1 (6-oz) frozen orange juice
concentrate
1/2 tsp. dried marjoram leaves
2 Tbls. cornstarch
6 (6-oz) chicken breast halves
1/4 Cup water
Combine thawed orange juice and marjoram in shallow dish. Dip each breast in
orange juice mixture, put in the crock pot, pour remaining sauce over breasts.
Cover and cook on low 7-9 hours or on high for 4-5 hours. Before serving, remove
chicken breasts from crock pot. Mix water and cornstarch in the sauce mixture;
cook covered on high for about 15-30 minutes. Serve over chicken. Serves 6.
1 pound skinless, boneless chicken
breast halves or thighs
1 16 ounce package loose-pack frozen broccoli, baby carrots, and water chestnuts
2 tbsp. quick-cooking tapioca
SAUCE:
1/2 cup chicken broth
2 tbsp. brown sugar
2 tbsp. teriyaki sauce
1 tsp. dry mustard
1 tsp. finely shredded orange peel
1/2 tsp. ground ginger
Cut chicken into 1" pieces.
Place vegetables in crackpot. Sprinkle tapioca over veggies. Place chicken on
top of that.
Combine sauce ingredients and pour over chicken.
Cover; cook on low-heat for 4-6 hours or on high for 2-3.
Serve over rice.
30 oz (three 10 oz cans) great
northern beans, rinsed & drained
1/2 cup chopped onion
1 full cup (6 oz) finely diced ham
1/2 cup chunky salsa (mild, medium or hot - your choice)
1-3/4 cups (one 15 oz can) Tomato Sauce
2 Tblsp Sugar Twin or Sprinkle Sweet
2 Tblsp Brown Sugar Twin
1/4 tspn black pepper
In a slow cooker, combine great northern beans, onion and ham. Add salsa, tomato
sauce, Sugar Twin, Brown Sugar Twin and black pepper. Mix well to combine. Cover
and cook on LOW for 6 to 8 hours. Mix well before serving.
1 medium eggplant
1 medium onion -- chopped
1 can Italian-style tomatoes -- (28 ounce) cut up
1 can tomato paste -- (6 ounce) Italian-style
4 oz mushrooms sliced and lightly sautéd
2 cloves garlic -- minced
1/4 cup dry red wine
1/4 cup water
5 1/2 tsp dried oregano -- crushed
1/2 cup kalamata olives -- pitted & sliced (or pitted ripe olives)
2 TBS fresh parsley -- snipped
4 cups cooked pasta -- hot cooked penne pasta
1/3 cup Parmesan cheese -- grated or shredded
2 TBS toasted pine nuts -- optional
Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3 1/2 to 5 1/2
quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste,
mushrooms, garlic, wine, water, and oregano.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for
31/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and
pepper. Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts.
Makes 6 servings.
PEACH BUTTER
6 c. unsweetened peaches
3 c. white sugar
1 1/2 c. apricot nectar
2 tbsp. orange or lemon juice
1 tsp. vanilla
Put peaches through food mill or food processor. Mix all ingredients together well and put in
crock pot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover.
I made a few changes. I used pork
chops sliced about 1/2-3/4" thick.....regular pork chops....not
thick-sliced. Also....at the end, I mixed a tablespoon of corn starch with 2
tablespoons of the cooking liquid and stirred it in to the pot. I then turned
the heat up to high for about 10 minutes to thicken slightly.
I served this with rice and steamed cabbage.
6 pork chops, about 1" thick
1/4 c brown sugar
1 tsp ground ginger
1/2 c soy sauce
1/4 c ketchup
1-2 cloves garlic, mashed
Salt & Pepper, to taste
Trim excess fat from pork chops & place in crock pot. Mix remaining
ingredients in small bowl & pour over meat. Cover, turn to LOW & cook 4
to 6 hrs, or until tender. Season w/ salt & pepper, if needed. Serve w/
steamed white rice & Chinese noodles. Serves 6.
2 lbs. round steak
2 green peppers, seeded and cut into 1/2 in. strips
1 C. beef bouillon
1/4 C. soy sauce
1/2 t. ground ginger
1/2 t. garlic powder
1. Cut steak into serving portions. Place 1/2 the steak in Crackpot.
2. Arrange peppers on steak. Place remaining steak on top.
3. Mix remaining ingredients and pour over meat. Cover and cook on Low setting
for 8-10 hours or on High for 3-4 hours.
1 1/2 lbs. beef round steak -- (1
1/2 to 2)
2 tablespoons Cooking oil
1/4 cup Soy sauce
1 cup Chopped onion
1 Clove garlic -- minced
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Ground ginger
4 Tomatoes -- wedged
1 can tomatoes, canned -- undrained
2 green bell pepper -- sliced
1/2 cup water
1 tablespoon cornstarch
cooked noodles
OR cooked rice
Cut beef into 3x1" strips; brown in oil in skillet. Transfer to a slow
cooker. Combine the next seven ingredients; pour over beef. Cover and cook on
low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook
on low for 1 hour longer. Combine the cold water and cornstarch to make a paste;
stir into liquid in slow cooker and cook on high until thickened. Serve over
noodles or rice.
3 c. hot cooked rice
1 lb. round steak, cut into 1/2" thick strips
1 tbsp. paprika
2 tbsp. butter
1 1/2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. onion, sliced
2 green peppers, sliced
2 tbsp. cornstarch
1/4 c. each of water and soy sauce
2 lg. tomatoes, cut (I used 1 can of stewed tomatoes)
Sprinkle meat with paprika, and brown meat in butter. Add garlic and broth and
cornstarch and cover until thickens. Then add everything (except the rice) to
the crock, cook for 4-6 hours. Serve over fluffy beds of rice.
1 lb white beans, soaked overnight
1 potato, diced
2 carrots, diced
2 leeks, diced
2 tomatoes, diced
1/4 lb green beans, diced
2 zucchini, diced
2 sage leaves, minced or 1/4 tsp powdered sage
1 tsp salt
1/2 tsp pepper
2 oz vermicelli
Pesto Sauce
3 cloves garlic, minced
6 basil leaves, minced
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Combine all ingredients except vermicelli and sauce in a slow cooker with 2 quarts water. Cover and cook on high 2 hours.
Turn heat to low and cook, covered for 8 hours. Add vermicelli, turn on high and cook, covered for 30 minutes. Combine sauce ingredients, stir into soup and serve.
1 cup raw wild raw rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
2 1/2 cups water
2 pheasants, cut up, flour and brown
1 pkg instant onion soup mix
Mix rice, canned soup, water, mushrooms and water together in crackpot. Place
pheasants in crackpot. Sprinkle with onion soup mix. Cover. Cook on low 6 to 8 hours. Add a
splash more water if rice is looking dry towards end of cooking time.
4-6 lg. Potatoes peeled and sliced
1/2" thick
4 C. shredded Cheddar Cheese
8oz. Bow-ties pasta
1-1/2 sticks butter or margine Cut in tab. And used to dot layers.
1 jar bacon bits
salt and pepper to taste
1Cup onion, chopped fine
Cook the pasta till tender but not mushy. Layer the ingredients in crock pot.
Cook on low while at work. Stir when you get home and serve.
1 (1 lb) unsliced loaf French
Bread or sourdough bread
1 (10 oz) can frozen Pina colada drink mix
1 (6 oz) can pineapple juice
1 12 oz can evaporated skimmed milk
1/2 cup cream of coconut
2 (7 or 8 oz each) ripe bananas, sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light rum, optional
1 cup golden raisins
1 8 oz can crushed pineapple and juice
1 tsp grated lemon peel
8 or 10 fresh mint sprigs
With sharp knife, peel crust from bread; discard crust or make into breadcrumbs
for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or
food processor fitted with metal blade, combine half or following ingredients:
drink mix, pineapple juice, milk, cream of coconut, and banana slices.
Process until pureed, pour puree into 6 cup bowl. Puree remaining half or liquid
ingredients and banana slices as well as eggs and liquor. Combine both purees.
Combine raisins and crushed pineapple with juice, set aside. Place about 2/3 of
bread cube in slow cooker; sprinkle 1/2 tsp grated lemon peel and spread 1 cup
raisin pineapple mixture over bread in slow cooker. Top with remaining bread
cubes, then with remaining lemon peel and raisin-pineapple mixture. Pour pureed
ingredients into slow cooker. Cover and cook on LOW 6 hours. Spoon pudding into
8 or 10 dessert dishes and serve hot. Garnish with mint.
l lb. pinto beans
3 1/2 cups water
4 tomatoes chopped
1 onion chopped
1/4 cup red or green bell pepper chopped
1 garlic clove crushed
1 tsp salt
1/2 tsp. oregano
1/4 tsp. rosemary
1 cup shredded mozzarella
1/4 cup grated parmesan
Rinse beans and remove any stones or foreign objects. Cover with water and soak
overnight
In crock pot, combine all ingredients but the 2 cheeses, Cover and cook on high
6-7 hours until beans are tender. Top with mozzarella and parmesan and cook 10
more minutes or until cheese melts.
1 lb. pinto beans
4 med. tomatoes, peeled and diced
1 onion, chopped
1 clove garlic, crushed
Salt and pepper to taste
1/4 tsp. rosemary
1/4 cup grated Romano or Parmesan cheese
6 cups water
1/4 cup chopped green pepper
1/2 tsp. oregano
1 cup shredded Mozzarella cheese
Soak beans in water overnight. Drain beans, cover with fresh water and simmer
for 1 1/2 to 2 hours, until tender. In slow cooker, combine beans with tomatoes,
onion, garlic, green pepper, salt and pepper, rosemary and oregano. Add 2 cups
liquid from beans. Cover and cook on low for 8 to 10 hours. Turn control to
high. Add Mozzarella and Romano cheeses. Cook uncovered on high for 15 to 20
minutes. Turn heat off; let stand for a few minutes before serving to allow
beans to absorb some of the liquid.
4 skinless, boneless chicken
breasts, cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons tomato paste
1/2 cup water
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
salt and pepper to taste
Place chicken, onion, bell pepper and celery in a slow cooker. In a medium bowl
combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley,
oregano, basil, salt and pepper. Mix well and pour mixture over chicken and
vegetables in slow cooker. Stir to coat and add bay leaf. Cook on Low setting
for 8 hours, until chicken and vegetables are tender.
6 pork loin chops, 1 inch thick (about 2 1/4 pounds)
1/2 tsp salt
1/4 tsp pepper
1 Tbsp vegetable oil
1 medium onion chopped (1/2 cup)
2 cups tomato pasta sauce
4 cups cooked orzo
1 cup shredded mozzarella cheese (4 oz)
Not in the recipe, but I also had some fresh mushrooms that I added in :)
1. Remove excess fat from pork. Sprinkle pork with salt and pepper. Heat oil in
12" skillet over medium-high heat. Cook pork in oil about 5 minutes,
turning once, until brown. Place pork in 3 1/2 to 6 quart slow cooker.
2. Sprinkle onion (this is where I added the mushrooms) over pork. Add pasta
sauce. Cover and cook on low heat setting 4 to 6 hours or until pork is very
tender.
3. Place orzo on platter. Top with pork and sauce. Sprinkle with cheese. 6
servings
2 to 4 tablespoons butter or
margarine, melted
1/4 teaspoon paprika
dash cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt
Grease the walls of the crock pot with 1 tablespoon of the butter or margarine.
Add paprika and cayenne; turn to high. Measure remaining ingredients and add to
crock pot with the rest of the butter. Stir well; cover and cook on low for 6 to
9 hours (2 to 3 hours on high), stirring occasionally. To fry, chill in a
lightly greased loaf pan and cut into 1/4" slices. Fry in butter until
browned. Serves 8 to 10.
POTATO STUFFED CABBAGE
1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground
Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbs. of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.
Slice the reserved leaves and line the bottom of crockpot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
1 1/2 cups Small bite size pieces
of carrot
2 1/2 cups Small bite size pieces of potato
1 cup Small bite size pieces of onion
1 cup small bite size pieces of parsnip
6 pork loin chops, trimmed pf fat
1 tsp liquid gravy browner
10 oz can Condensed cream of mushroom soup
1/2 cup water
Put carrot in 5 qt slow cooker. Layer potato, onion and parsnip over top.
Brush both sides of pork chops with gravy browner. Lay over parsnip.
Stir soup with water together in bowl. Pour over all. Cover. Cook on Low for 9
to 10 hours or High for 4 1/2 to 5 hours. Serves 6.
4 Pork Chops
Red Potatoes, quarted, no set amount
1 onion, sliced into rings
2 cans Cream of Mushroom soup (sometimes I use roasted garlic soup, instead)
Salt and Pepper, to taste
I put the pork chops on the bottom of crock. Season chops with salt and pepper.
Layer the potatoes on top and season. Last layer will be the onions. Pour the
soup over all of this. Cook in crackpot 6-8 hours on low.
3 pounds pork chops
2 cups orange juice
2 cans mandarin oranges drained -- (11 oz.)
1 can pineapple tidbits drained -- (8 oz.)
Salt and pepper
Salt and pepper pork chops and put in a crackpot; cover with orange juice. Cook
on high 3 to 4 hours or on low 6 to 8 hours. About 30 minutes before serving add
the oranges and pineapple just to warm. Can be served with rice or noodles.
4 pork loin chops (1" thick)
well trimmed
2 medium apples peeled, cored and sliced
1 tsp butter
1/4 tsp nutmeg (optional)
salt and pepper
In skillet, brown pork chops quickly; drain well. Arrange a layer of sliced
apples in crackpot, then a layer of pork chops; repeat. dot with butter; sprinkle
with nutmeg. Add salt and pepper.
Cover and cook on low setting 6 to 8 hours. 4 servings (about 2 1/2 quarts)
1 1/2 cups dry black-eyed peas
4 small smoked pork hocks (1 1/2 lbs.)
4 cups reduced-sodium chicken broth
1 med. green sweet pepper, chopped
1 med. onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 tsp. ground red pepper
2 cups sliced okras or one 10 oz. pkg. frozen whole okra, thawed and cut into
1/2" slices
Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas
by 2". Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Remove from heat. Cover and let stand for 1 hour. Drain and rinse peas.
In a 3 1/2, 4-, or 5- quart crockery cooker combine the black-eyed peas, pork
hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5
hours. Add okra. Cover; let stand for 10 minutes or until okra is tender. Remove
pork hocks. When cool enough to handle, cut meat off bones; cut meat into
bite-size pieces. Discard bones and bay leaves. To serve, stir meat into
black-eyed pea mixture.
1 (3 lb) boneless pork roast (or
cubed lean pork)
2 to 3 large sweet potatoes
1 green bell peppers
1/2 cup apple cider
3 tablespoons brown sugar
1 teaspoon cinnamon
salt and pepper to taste
Put roast or cubed pork in the crock pot. Cut sweet potatoes and green peppers
in large pieces and add them. Mix the remaining ingredients and pour over all;
cook all day on low or about 4 hours on high. Serve with rice.
Brown 1 lb hamburger w/some all
seasoning and chopped onion (however much you like) and 3 or so cloves of garlic
in a frying pan; drain oil.
Cut up about 5 sm to med potatoes in 1/4" slices.
Put potatoes in cp, add hamburger. Mix 1 beef bouillon w/a little hot water to
dissolve, add to cp.
Blend one 14.5oz can tomatoes in blender (the kind w/added seasonings is fine),
add to cp.
Add:
1/2 tsp each onion, garlic salt and cumin
1 Tbls each paprika and chili powder
a couple of shakes of Worcestershire sauce and black pepper
1/2 c water
Cook on high 3 to 4 hrs, or low 6 or 7. Dish out and sprinkle on grated cheddar cheese.
8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings
Put all ingredients down to and including the pepper into the crackpot. Add
water to within 1" of the top of the crackpot (this recipe is for a 5 qt,
so adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put
milk into a small container with a lid, add flour and shake till well mixed. Add
to the soup.
2 garlic cloves -- minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 medium boiling potatoes (about 2 lbs) -- scrubbed and sliced
8 ounces cream cheese -- cut in 1" cubes
4 scallions -- finely chopped
In a small bowl combine the scallions and the garlic. In another small bowl,
combine the salt and pepper.
In a well-buttered 3.5-qt slow cooker, layer one fourth of the sliced potatoes.
Sprinkle with about 1/4 tsp of the salt and pepper, and top with one third of
the cheese cubes and then one third of the scallion mixture. Make a second layer
of potatoes, sprinkle with about 1/4 tsp of the salt/pepper mix, and top with
half of the remaining cheese and scallion mixtures. Repeat with a third layer of
potatoes, sprinkle another 1/4 tsp of salt/pepper mix, and top with the
remaining cheese and scallion mixtures. Make a final layer of potatoes and
sprinkle with the remaining salt and pepper.
Cover and slow cook for 2 hours on high. Stir the potatoes to distribute the
melting cheese, cover and continue cooking until the potatoes are very tender,
about 1 hour longer.
Stir the potatoes well to mash slightly and serve immediately.
3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 sm. potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed
Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in
crock pot, add water and vinegar. Sprinkle dill weed over meat, then add
potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12 hours or
high for 6 hours.
To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure
rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1
minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to
boiling.
4-lb. boneless Round Beef Roast,
fat trimmed and twine left on
Salt to taste
Freshly ground Black Pepper to taste
2 Tbs. Olive Oil
2 large Onions, thinly sliced
4 cloves Garlic, minced
1 tsp. dried Thyme
1/2 cup Brewed Coffee OR 1 tsp. Instant Coffee dissolved in 1/2 cup boiling
water
2 Tbs. Balsamic Vinegar
1 Tbs. Cornstarch
1 Tbs. Water
Season the beef roast with salt and pepper to taste. In a large heavy skillet,
warm one tablespoon of olive oil over medium-high heat. Add the beef roast and
sear the outside until browned on all sides. Can take up to 5 minutes on each
side. Transfer the roast to a 3-1/2-quart slow cooker.
Add the remaining tablespoon of oil to the same skillet and reduce the heat to
medium. Sauté the onions, stirring, for about 7 minutes or until they are soft
and golden. Add the garlic and thyme; sauté, stirring, for abut a minute more.
Pour in the coffee and balsamic vinegar, and allow to warm for about a minute;
then pour the mixture over the beef in the crock pot.
Cover and cook on high setting until the beef is tender, but not yet falling
apart (usually about 4 1/2 hours). Transfer the beef to a clean cutting board
and tent with foil to maintain its heat. Let the roast rest for about 10
minutes.
Meanwhile, pour the juices from the slow cooking into a medium saucepan. Skim
off the fat and bring the juices to a boil over medium-high heat.
In a small bowl, blend together the cornstarch and water. Add the mixture to the
saucepan and cook, whisking constantly, until the gravy has thickened slightly.
Season with salt and pepper to taste.
Remove the twine from the roast beef and carve. Serve warm with the gravy.
3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 sm. potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed
Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in
crock pot, add water and vinegar. Sprinkle dill weed over meat, then add
potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12 hours or
high for 6 hours.
To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure
rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1
minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to
boiling.
4 (6oz) chicken breasts, skinless
& boneless
2 tsp dried basil
1/4 tsp salt, divided
1/4 tsp pepper, divided
1 cup diced yellow bell pepper
1 (16oz) can navy beans, rinsed and drained
1 (14oz) can pasta-style chunky tomatoes, undrained
1. place chicken in slow cooker and sprinkle with basil, 1/8 tsp salt and 1/8
tsp pepper.
2. Combine remaining salt, pepper, bell pepper, beans and tomatoes in bowl and
stir well. Spoon over chicken. Cover with lid and cook on high 1 hour and low 5
hours. Spoon bean mixture into each of 4 shallow bowls. Top each with 1 breast
and 3/4 cup bean mixture.
1 cup Flour
1/2 cup Sugar
1/2 cup Coarsely chopped pecans -- or walnuts
1/4 cup Unsweetened cocoa
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Oil
1 teaspoon Vanilla extract
1 cup Boiling water
1/2 cup Chocolate syrup
Whipped cream or ice cream
Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla.
Mix boiling water and chocolate syrup. Pour over batter . Place small trivet or
band from canning jar in bottom of cooker , add 2 cups warm water . Place mold
in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high
3 to 4 hours. Serve warm with cream.
(6 to 8 servings)
1 1/2 cups all-purpose flour
1 1/4 tsps baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp fresh grated nutmeg
1 cup canned pumpkin (not pie filling)
1 cup sugar
1/2 cup buttermilk
1 egg
2 TBS margarine/butter, room temp
1 cup chopped pecans (can be left out)
Place a metal rack or trivet in a slow cooker. Grease and flour a 5-6 cup mold.
In a large bowl, combine all ingredients except nuts and beat until well
blended. Stir in nuts. Spoon into prepared mold. Cover with foil. Pour 2 cups
hot water in cooker. Place covered mold on rack/trivet. Cover and cook on HIGH 3
1/2-4 hours. Turn out on cooling rack. Serve warm or cool.
1 can (15oz.) solid pack pumpkin
1 can (12oz.) evaporated milk (or skim evaporated)
3/4 cup sugar (or sugar substitute)
1/2 cup bisquick baking mix (low fat)
2 eggs, beaten
2 T. butter or margarine., melted
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla whipped topping (optional)
In a large bowl mix together the first eight ingredients. Transfer to crackpot coated with Pam. Cover and cook on low for 6-7 hours.
1/2 c. oil
1/2 c. sugar
1/2 c. brown sugar
2 beaten eggs
1 c. canned pumpkin
1 1/2 c. sifted flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. soda
1 c. chopped walnuts
Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients
together. Add and then stir in nuts. Pour batter into greased and floured 1 lb.
10 oz. coffee can. Place can in crock pot. Cover top of can with 6-8 paper
towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. No fair peeking
until last hour.
enough chicken to feed your family
(whole, quarters, breasts, thighs - it doesn't matter)
4 medium potatoes, peeled and chunked
4-5 carrots, peeled and sliced
1 chicken bouillon cube, crushed
1 can cream of mushroom soup
1 c. boiling water
Place chicken in crock pot and surround with potatoes and carrots. Mix remaining
ingredients in a separate bowl. Pour over chicken, potatoes, and carrots. Cook
on low 6-8 hours (you don't have to, but I like to stir the mixture every couple
hours). Serve with rolls on the side. When done, chicken will fall apart when
stabbed with a fork. If you like gravy on your potatoes, use the sauce in the
bottom of the crock pot!
QUICK ONION POT ROAST
This roast needs no prior browning. Brown meat in the slow cooker and forms a brown gravy. Prepare vegetables separately.
1 pkt onion soup mix.
3lb lean beef pot roast trim off any fat
3 Tbs flour in 3Tbs water, mixed to a paste.
Sprinkle onion soup over the bottom of the slow-cooker. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat.
1 or 2 rabbits or pheasants
Salt, pepper and paprika to taste
1 c. sour cream
1 c. cream of mushroom soup
1/4 tsp. Worcestershire sauce
2 tbsp. instant onions
Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant
onions. Cook in slow cooker on low for 8 hours.
RED BEANS
1 lb red kidney beans -- soaked overnight in water
1 1/2 c brown rice
16 oz tomato, stewed
1 ham hock (optional)
1 tsp basil
1 tsp thyme
1 onion, chopped
2 garlic clove or 1/4 tsp garlic powder
White pepper -- to taste
Salt -- to taste
I put everything in the crock pot at the same time, except for the rice. Turn on high for 4 hours, then on low for 6 hours. During the last 1 1/2 hour, put in the rice. The final ingredient is about 1/2 cup of white wine. You can add this whenever. It is optional, of course. My husband really likes it spicy so he adds 1/8 tsp red pepper.
Pudding:
8 slices bread, cubed (I use Hearty White Bread by Pepperidge Farms)
4 eggs
2 cups milk
1/2 cup white sugar
1/4 cup butter or margarine, melted
1/4 cup raisins
1/2 tsp. ground cinnamon
Sauce:
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 cup water
3/4 cup sugar
1 tsp. vanilla extract
Place bread cubes in a greased slow cooker (I used my 5-qt. Rival). In a bowl,
beat eggs and milk; stir in sugar, butter, raisins and cinnamon. Pour over
bread; stir. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook for 3-4
hours or until a thermometer reads 160°F. Just before serving, melt butter in a
saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm
bread pudding (it's good with half and half instead, too).
8 oz ground 90% lean turkey or
beef
1/2 cup finely chopped onion
20 oz (two 16 oz cans) butter beans, rinsed and drained
1-3/4 cups (one 15 oz can) Hunt's Chunky Tomato Sauce
2 Tblsp Brown Sugar Twin
1/2 tspn poultry seasoning
1/4 tspn ground sage
1/4 tspn garlic powder
In a large skillet, sprayed with butter flavored cooking spray. Brown meat and
onions. Spoon browned meat into a slow cooker. Add butter beans, tomato sauce,
brown Sugar Twin, poultry seasoning, sage and garlic powder. Mix well to
combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving
2 lg onions, sliced
1 lg eggplant, sliced
4 sm zucchini, sliced
2 Garlic clove; minced
2 Bell pepper, green; seeded & cut in thin strips
6 lg Tomato; cut in 1/2" wedges
1 ts Basil
2 ts Salt
1/4 ts Pepper
2 T Parsley; chopped
1/4 c Olive oil
Layer half the vegetables in the crock pot in the following order: onion,
eggplant, zucchini, garlic, green peppers, tomatoes. Repeat.
Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil.
Cover and cook on low 7-9 hours
1.5 lbs lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz can peeled tomatoes, in thick tomato puree
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettuccine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess
moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese
In a large skillet over medium-high heat, cook the ground beef, onion and
garlic, stirring often to break up lumps, until the meat loses its pink color,
about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef
mixture to a 3.5-qt slow cooker.
Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and
pepper, stirring to break up the tomatoes with the side of a spoon. Cover and
slow cook for 7 to 8 hours on low.
Skim the fat from the surface of the meat sauce. Stir in the cooked pasta,
spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more minutes.
1 ham bone -- cracked
1 pound small dried red beans -- soaked overnight and drained
1 onion -- chopped
3 cloves garlic -- minced
salt and pepper -- to taste
6 cups hot cooked rice
1 cup chopped green onions
Place beans in bottom of crock pot and add remaining ingredients, except rice
and green onions, with 1 1/2 quarts water. Cover and cook on high 2 hours. Turn
heat to low and cook, covered, 10 to 12 hours. Remove ham bone and mash some of
the beans against the side of the pot to thicken the remaining liquid. Remove
meat from bone and return meat to pot. Season with salt and pepper and serve
with rice, topped with chopped green onions.
4-6 pork chops
1 12-oz bottle Hunts Chili Sauce
Ketchup
Water
1/2 cup brown sugar
2 tsp dry mustard
Pour Chili Sauce into crackpot, refill bottle with ketchup and pour into crackpot. Refill bottle with water and pour into
crackpot. Add sugar and
mustard. Arrange pork chops in pot. Cook on high until done.
1 lb corned beef, chopped
2 cups shredded Swiss cheese
1 8oz can sauerkraut, drained
1/2 cup mayo
1/2 cup Thousand Island dressing
Mix, put in crock pot. Heat until cheese is melted. Serve on rye bread.
2 lbs. ground beef
2 onions, cut up
1 can tomatoes
1 can tomato soup, undiluted
1 cup cooked rice
Brown beef in skillet and drain. Put browned beef in crock pot; add onion,
tomatoes, and soup. Cover and cook for 8 to 10 hours. Add hot cooked rice about
20 minutes before serving.
RICH CHOCOLATE DESSERT
Serves 4
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chip (approx. 6 ounces)
3/4 cup oil
4 eggs
1 cup water
Spray crock pot with non-stick spray. Mix all ingredients. Pour into Crock pot. Cook on low for 6-8 hours. Serve in a bowl with ice cream.
Cooking Spray
1 (15oz) can black beans, rinsed and drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1/3 cup chopped fresh cilantro
2 TBS seeded minced jalapeno
1 tsp salt
2 tsp ground cumin
2 tsp chili powder
1/2 tsp pepper
4 taco shells, finely crushed
2 large egg whites
3 large garlic cloves, minced
2 pounds ground round
1/2 cup salsa
1. Coat slow cooker with spray. Tear off two sheets of foil long enough to fit
in bottom of cooker AND to extend 3 inches over each side of cooker. Fold each
foil sheet lengthwise to form a 2 inch wide strip. Arrange strips in a cross
fashion in cooker, pressing strips to bottom of cooker and extending ends over
sides of cooker.
2. Combine beans, and next 11 ingredients in large bowl and stir well. Crumble
beef over vegetable mixture and stir until just blended. Shape into a loaf the
shape of your cooker container. Place loaf in slow cooker over foil strips (foil
strips become handles to remove meat after cooked).
3. Cover with lid and cook on high 1 hour then on low 2-3 hours or until done.
Use foil strips to lift meat from cooker. Cut into wedges. Spoon salsa over
wedges.
1 chuck roast
1 can stewed tomatoes (16 0zs)
1 onion chopped
2 cloves garlic, to taste
3 ribs celery sliced
3 carrots chunked
salt pepper and red pepper to taste
1/2 tsp EACH thyme, rosemary, basil, garlic powder
4 potatoes sliced
1 tbsp mustard
a dash of Worcestershire sauce
1/4 cup water
In the bottom of a crackpot add the juice of the canned tomatoes, mustard, Worcestershire
sauce, water, salt pepper, spices, and minced garlic. next add
potatoes, tomatoes, carrots, onion and celery. Rub roast with salt and pepper
and place on top of veggies. Cook on low for 8 hours.
Put the beef roast in.
Add:
1 chopped onion
2 tbsp fresh basil, chopped
Soak 1/3 cup sun dried tomatoes in 1 cup of boiling water. Add a clove of chopped
garlic. Soak for 10 minutes, then pour over roast.
Cook on low for 8 hours. Slice beef, serve with sauce, and sprinkle toasted pine
nuts on top.
3 lb tri-tip roast
5 large potatoes
1 large onion
1 envelope onion soup mix (I use Mrs. Grass-the envelopes are larger)
1 can beef broth
2 cans water
2 tsp Worcestershire sauce
salt, pepper and garlic powder to taste
Dice the potatoes and slice the onions and put in bottom of CP. Add remainder of
ingredients after the roast is placed on the top of the potatoes and onions. I
add the Worcestershire sauce to one of the cans of water. Cook on low 7 hours or
so. (depending on size of roast)
1 whole chicken
salt & pepper
parsley
dried seasoning, i.e. oregano, basil, rosemary, etc.
butter
Rinse chicken thoroughly. Sprinkle cavity with salt, pepper and parsley. Put in
crock pot breast side up. Sprinkle a little salt & pepper on it with
seasoning of your choice. Dot breast with butter. Don't add any liquid. Cook on
high one hour and low for 10-12 hours.
FRESH BREAD STUFFING
2 tbsp. Hard margarine (butter browns too fast)
1 cup Chopped Onion
1/2 cup Diced Celery
1 tsp. Salt
1/4 tsp. Pepper
1 tsp. Parsley flakes
1/4-1/2 tsp. Poultry seasoning
about 4 cups Bread slices, cubed
CHICKEN
3 1/2 lbs. Roasting chicken
2 tsp. Liquid gravy browner
GRAVY SEE BELOW
FRESH BREAD STUFFING: Melt margarine in frying pan. Add onion and celery. Sauté
until soft. Remove from heat. Mix in salt, pepper, parsley and poultry
seasoning. Add bread cubes. Toss well. Wrap in foil, leaving an opening at top.
CHICKEN: Brush chicken with gravy browner. Place in 5 qt. crock pot. Place foil
pouch over chicken legs. Cover crock pot. Cook on low for 8-9 hours or high for
4-4 1/2 hrs. Make gravy with remaining juice from chicken. Stir stuffing before
serving.
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken,
clean the cavity well and pat dry with paper towels. Rub the spice mixture into
the chicken, both inside and out, making sure it is evenly distributed and down
deep into the skin. Place in a resealable plastic bag, seal and refrigerate
overnight.
When ready to cook chicken put the onions into the cavity, put the bird into the
crackpot and do not add any liquid. As the cooking process goes on it will
produce it's own juices. Cook on low 8 to 10 hours
3 cups (15 oz) sliced raw potatoes
3 cups sliced carrots
1/2 cup chopped onions
1-3/4 cups (one 15 oz can) Beef Broth
In a slow cooker, combine potatoes, carrots, and onions. Pour beef broth evenly
over top. Cover and cook on HIGH for 4 to 6 hours. Mix well before serving.
ROBUSTO CHICKEN
2-4 boneless, skinless chicken breasts
1 bottle Seven Seas Robusto Italian dressing
1 lb. bag egg noodles
4 oz. sour cream
1/2 c. Parmesan cheese
Place chicken breasts in crock pot. Pour Italian dressing over. Cover and cook on low 7 hours or high 3 1/2 hours. Remove chicken from
crock pot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Cook noodles and drain. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.
You'll love the aroma that comes
from the crackpot when this meal is cooking! Just add a spinach salad &
rolls and you have the perfect meal. Enjoy! :)
2 medium onions, sliced or chopped
2 tsp bottled minced garlic or 4 cloves garlic, minced
3/4 lb skinless, boneless chicken breasts or thighs
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 tbsp wine vinegar
2 bay leaves
1 tsp sugar
1/2 tsp dried rosemary, crushed or 1 tbsp fresh
1/4 tsp salt
1/4 tsp pepper
1 (4 oz) can sliced mushrooms, drained
1 pkg (8 oz) dried pasta (penne, mostaccioli, or elbow macaroni)
Grated Parmesan cheese
In a 3-1/2 to 4-1/2 quart crackpot, place the onions and garlic. Add chicken to crackpot. In a mixing bowl combine undrained tomatoes, tomato paste, vinegar,
bay leaves, sugar, rosemary, salt, and pepper; mix well. Pour over chicken.
Cover and cook on LOW heat setting for 7 hours. Or, cook on HIGH heat setting
for 3-1/2 hours.
When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture;
cook for 5 to 10 minutes more to heat through. Meanwhile, cook pasta according
to package directions. Serve the chicken and sauce over the hot cooked pasta;
sprinkle with Parmesan cheese. Makes 4 servings.
2 lbs. round steak
1 can cream of chicken soup
1 envelope dry onion soup mix
1/2 cup water
Cut round steak into serving size pieces. Add rest of ingredients. Cook on low
10-12 hours. Great gravy on mashed potatoes!
2 lb Chicken; pieces
1 md Onions; chopped
2 tb Oil
2 ts Salt
1 ts Pumpkin pie spice
1 can Orange juice, concentrated
2 ts Orange peel, grated
1 lb Cranberries
1 c Sugar
Night before: Chop onions, thaw orange juice and chicken, measure spices. In the
morning: Add ingredients to crackpot. Cook 8-10 hours, till done. Serve over hot
cooked rice.
1 package chicken breast tenders
1 16oz. Pace chunky Salsa (mild, medium, or hot)
1 can of corn or peas (optional)
Mix all ingredients in a crackpot and crank it up to low. Let it cook for at
least an hour and a half. Fix the corn or peas as a side dish to go with the
meal.
6 drumsticks (skinned)
6 thighs (skinned) I am omitting the drumsticks and only using 6 thighs- there
is only 3 of us anyway
1 (14 oz) can of diced tomatoes with garlic (undrained)
1 can tomato paste
2 tsp. chicken bouillon granules
1/4 cup of chopped onion, dried (I'm sure fresh would work fine too)
1/4 tsp. crushed red pepper
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
Mix ingredients and pour over chicken. Heat in cp for 1 hour on high heat then
on low for 4-5 hours or until chicken is tender. I put the chicken in partially
frozen and have it cooking on low only as it will be there until I get off work
(about 9 hours).
SAUERBRATEN
3-4 lb. roast
3-4 bay leaves
3/4 c. vinegar
3/4 c. brown sugar
14 oz. catsup
1 lg. onion, chopped
1 tbsp. pickling spice
30 ginger snaps
Put all ingredients in pot. Put enough water to cover meat. Cook slow 6 to 8 hours. Remove meat; slice. Put gravy through food mill. Put meat back into gravy.
1 Kielbasa, or Polish sausage
1 Large onion sliced
4 c Shredded red cabbage
20 oz Pie sliced apples
1 ts Salt
1/4 ts Pepper
1/4 ts Caraway seeds (optional)
1 Bay leaf
1/2 c Beer
1 can Condensed chicken broth
Score kielbasa and put into cooker. Layer onion, cabbage and apples, sprinkling
each with salt and pepper and caraway seeds. Add bay leaf. Pour beer and chicken
broth over all. Cover and cook on low 6 hours or high 3 hours, or until cabbage
is tender. Remove bay leaf before serving. Spoon the vegetables into a heated
casserole and top with the cooked sausage.
Finely chopped onion
four cans tomato sauce, equal parts water
can tomato paste
can rotell
smoked sausage (four links)
cooked meatballs (optional)
Chop up sausage and make sure meatballs are cooked. Throw all ingredients in crackpot
and season to taste. Cook on low for 7-8 hours. Serve over rice.
1 package bratwurst
1 package fresh sauerkraut
1/2 bag frozen potato chunks
1 small brown onion, chopped
1 can beer
garlic to taste
Add beer to crock pot. Drop sausages in, add onions, sauerkraut and potatoes.
Chop garlic and add to top. Simmer 3-4 hours. Very tender and great flavor!
1-1/2 lbs round steak
1/4 cup of flour
2 teaspoons dry mustard
salt & pepper to taste
1 teaspoon olive oil
1 onion - finely chopped
2 carrots peeled & grated
2 stalks celery - finely chopped
1 - 16 oz can tomatoes - undrained
2 Tablespoons Worcestershire sauce
2 teaspoons firmly packed brown sugar
Cut steak into 6 serving size pieces. Coat with mixture of flour, mustard, salt
& pepper. In a large skillet, brown meat in oil. Transfer to a crockery pot.
In the same skillet, sauté onion, carrots, and celery until glazed. Add
tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up browned bits,
and pour over meat. Cover and cook on Low for 6-8 hours, or until tender. Spoon
sauce over meat when serving.
6 cups (20 oz) frozen shredded
hash browns
2 cups (one 16 oz can) cut green beans, rinsed & drained
1/4 cup finely chopped onion
1 tsp dried parsley flakes
1 (10-3/4 oz) can Healthy Request Cream of Celery Soup
1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained
In a slow cooker, combine hash browns, green beans and onion. In a medium bowl,
combine parsley flakes, celery soup and undrained stewed tomatoes. Add soup
mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 6 to 8
hours. Mix well before serving.
2 pounds ground beef
1 med. onion chopped
1 tsp. salt
1/4 tsp. pepper
1 can condensed chicken gumbo soup
1/4 cup ketchup
1 tbsp. prepared mustard
8 hamburger rolls toasted
IN skillet brown ground beef, and drain well. Combine all ingredients except the
hamburger rolls in your Crackpot! Cover and cook on low setting for 6-9 hours or
on HIGH for 2-3 hours.
1 (32 oz) bag sauerkraut (from
deli or meat section)
1/2 cup dark brown sugar, packed
1 large onion, chopped coarsely
1 pound Polish sausage, fat-free
1 teaspoon caraway seeds, optional
1. Place sauerkraut in colander, and rinse well with cold water. Squeeze dry.
Put into a large bowl.
2. Add brown sugar, onion, and seeds, if desired. Mix well until kraut is a
delicate caramel color.
3. Place kraut mixture in a greased crock pot. Slice the sausage into large
chunks, and place on top of the kraut.
4. Cook on low heat for about 6 hours. If feasible, stir about half way through
cooking time.
5. Serve hot with mashed potatoes....
6 medium zucchini or other summer
squash (about 2 -- cut into 1/2-inch-thick slices)
1 tsp salt -- divided
2 TBL olive oil
1 med onion -- chopped
1 med red bell pepper -- seeded and chopped
1 garlic clove -- minced
1 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp pepper
1 TBL unsalted butter -- cut into small cubes
In a large colander, combine the zucchini slices with 1/2 tsp of the salt. Let
stand until the zucchini gives off its juices, about 30 minutes. Rinse well
under cold running water to remove the salt, drain and pat dry with paper
towels.
In a large skillet, heat the oil over medium heat. Add the onion and red bell
pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic
and cook, stirring often, for 1 minute. Removed from the heat, add the zucchini,
and mix well.
In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian seasoning, the
remaining 1/2 teaspoon salt, and the pepper.
Place half of the zucchini mixture in a buttered 3.5-qt slow cooker. Sprinkle
with half of the crumb mixture. Top with the remaining zucchini mixture, the
sprinkle with the remaining crumbs. Dot the top of the crumbs with melted
butter.
Cover and slow cook until the zucchini is tender, about 4 to 5 hours on low.
1 1/2 pounds fish fillets (haddock,cod,etc.)
1/4 pound bacon -- diced
1 medium onion -- chopped
3/4 cup green onion (with tops) -- chopped
2 medium potatoes -- pared and cubed
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 13 ounce can evaporated milk
Cut fish into bite-sized pieces. In small skillet, sauté bacon and onion until
golden. Drain and put into Crackpot with fish. Add all remaining ingredients
except evaporated milk. Cover and cook on low 6-9 hours or until potatoes are
tender. (High 31/2 hours) Add evaporated milk during last hour. Serves 8
1 lb dry navy beans (or Northern
beans), soaked overnight
1 lb meaty ham bones or pieces of ham
2 quarts of water
1 tsp.salt
1/4 tsp. pepper
1 medium onion, chopped and sautéed until clear in butter
Put all ingredients in crackpot EXCEPT ONIONS. Halfway through cooking time add
the sautéed onions. About 2 hours before serving mash beans with potato masher,
which will thicken soup. Cover and cook on Low 10-12 hours or on High 5-6 hours.
2 13-ounce cans crab meat
2 10 -ounce
cans golden (or equal amount frozen) mushroom or cream of mushroom
6 tablespoons butter mushroom soup
1/4 cup dry sherry 1/2 teaspoon Worcestershire
1/2 cup light cream sauce
Salt and pepper 3 green onions with tops, finely chopped
2 eggs, beaten
Remove any cartilage or shell from crab meat; break into pieces and place in
CROCK-POT. Add all remaining ingredients except eggs. Stir gently. Cover and
cook on H high 1 hour, then on Low 2 to 3 hours. Stir in eggs during last hour.
Serve over hot toast or in patty shells.
SHRIMP MARINARA
1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti
In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti.
1 lb ground beef
1 large onion, diced
1 can of each of the following: All cans either 15 or 16 oz. DO NOT DRAIN ANY
CAN! Cream Corn, Veg-All, Cut up tomatoes, Peas, Cut green beans
Spanish rice (Old El Paso makes this in the Mex. food section)
Ro-Tel tomatoes and green chilies (this is a 10oz can)
1/2 tsp each: paprika, chili powder, salt
Brown meat and onion; drain. Place in crock pot. Empty cans into pot-remember,
do not drain! Add spices, stir, and cover. Cook on low 6 hours. Makes 5 qts.
About 8 cooking apples, peeled,
cored, and sliced (though you don't have to peel them if you plan on putting
them through a food mill)
1/2 cup water
1/2 cup sugar
cinnamon to taste
Combine apples and water in crackpot and cook on low for about 5 hours or on
high for 2 1/2 hours, till apples are soft. Then add sugar and cinnamon and stir.
Makes 4 cups of applesauce.
1 Tbsp. olive oil
1 large onion, diced
3/4 of 1 large green pepper, seeded and diced
3/4 pound lean ground beef
3/4 pound hot Italian sausage meat
2 cloves garlic, minced
1 medium carrot, peeled and grated
1 stalk celery, sliced thin
2 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. chili powder, or to taste
1 tsp. sugar
1/2 salt
1/4 tsp. pepper
1 jar (26 oz.) Garlic & Cheese Chunky style spaghetti sauce
In a large skillet over medium-high heat, heat oil and sauté onion and green
pepper until tender. Stir in both meats and cook until no longer pink. As the
meat cooks, break up the large pieces and stir to combine the meats. Drain fat
from meat. Return meat to skillet. Add garlic and stir gently until you begin to
smell the garlic cooking (about 2 minutes). Place meat in a 3-1/2 quart or
larger crackpot. Add remaining ingredients. Stir to blend ingredients. Cook on
High for 1 hour then reduce to Low and cook for another 3 to 4 hours. Serve on
slightly crusty buns along with a Caesar salad. Garnish with grated Mozzarella cheese.
1 lb ground beef
1 cup chopped onion
12 bacon strips, cooked and crumbled
2 cans pork and beans
1 can kidney beans rinsed and drained
1 can butter beans, drained
1 cup ketchup
1/4 cup packed brown sugar
3 tbsp. vinegar
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. pepper
In a skillet, cook the beet and onion until meat is no longer pink; drain.
Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on
low for 6-7 hours or until heated through.
8 servings
4 chicken breasts, skinless &
boneless
12 oz Baby Bella mushrooms, sliced
1 can Cream of Chicken Soup (I used Fat Free)
1 can Cream of Mushroom Soup (once again, fat free here!)
1 can French Onion Soup
1 Large onion, sliced
assortment of vegetables (I used sliced turnips and carrots)
Cut the chicken into bite size chunks and quickly brown in a small amount of
olive oil. Remove from pan, set aside and brown onion until almost soft. Add
mushrooms and sauté for additional 5 minutes.
Layer vegetables in bottom of crock, add some of the onion/mushrooms, then all
of the chicken. Top with rest of onions/mushrooms.
Empty all three soups into sauté pan. Stir and deglaze thoroughly then pour over
chicken. Cook on high for 2 hours, then on low for another 2-1/2 hours.
1 1/2 pounds round steak -- cut in
strips
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 large onion -- sliced
2 green peppers -- sliced
16 ounces canned tomatoes
10 ounces canned mushrooms -- drained
2 tablespoons molasses
3 tablespoons soy sauce
10 ounces frozen green beans -- French
Put steak, flour, salt and pepper in crackpot. Stir well to coat meat with
flour. Add all remaining ingredients, cover and cook on high for 1 hour. Reduce
heat to low and cook for another 8 hours, Serve over rice
Prep time about 30 minutes...
cooking time 8 1/4-10 1/4 hours
Filled with colorful vegetables, mushrooms, and potatoes, this stew is such a
complete dish that you need very few accompaniments -- perhaps just a mixed
green salad and hot biscuits or crunchy French rolls.
1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4" thick slanting slices
1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1
cubes
1/4 cup all-purpose flour
2 teaspoons dry thyme
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 package (about 10 oz.) frozen peas, thawed
salt
In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots,
potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and
sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until
beef is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat
setting to high; cover and cook until peas are heated through (10 to 15 more
minutes). Season to taste with salt. Makes 6 to 8 servings.
2 bacon slices
1 3-lb. beef chuck roast
3/4 cup chopped onion
1 tsp. salt
1 bay leaf
1/4 tsp. ground cumin
1/8 tsp. pepper
1/2 cup dairy sour cream
3 Tbls. all-purpose flour
2 Tbls. snipped parsley
1/2 tsp. Kitchen Bouquet
Hot cooked noodles
In skillet cook bacon till crisp; drain, reserving drippings. Crumble bacon;
wrap and refrigerate. Trim fat from roast; cut in half to fit into crockery
cooker. In skillet brown meat in bacon drippings; drain. Place in cooker. Stir together
onion, salt, bay leaf, cumin, pepper, and 1/4 cup water; pour over meat.
Cover; cook on low-heat setting for 8-10 hours. Remove roast; discard bay leaf.
Skim fat from liquid; pour liquid into saucepan. Return roast to cooker; cover.
Blend sour cream and flour; stir into hot liquid. Cook and stir till thickened;
do not boil. Stir in parsley and Kitchen Bouquet. Season to taste. Serve meat
garnished with bacon. Serve gravy over noodles. Serves 6
Serving Size : 4
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crackpot with cooking spray. Add the chicken breasts. Sprinkle with
Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve,
remove the chicken from the pot. Place about 2 T cornstarch in a small amount of
water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup
of sour cream.
1 pound dried black beans --
rinsed
6 cups beef broth or bouillon
1 large onion -- chopped
2 jalapeno peppers -- seeded, chopped
1 garlic clove -- crushed
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
2 (1 lb EACH) ham hocks
1/3 cup dairy sour cream or plain yogurt
1 large tomato -- chopped
In slow-cooker, combine dried beans, broth or bouillon, onions, jalapeno
peppers, garlic, cumin, oregano, thyme, cloves and ham hocks. Cover and cook on
LOW 9-10 hours or until beans are tender. Remove ham hocks; cool. Shred lean
meat; discard skin, bones and fat. Return shredded lean ham to pot and reheat on
HIGH if necessary. Spoon mixture into individual bowls.
Top each with sour cream and chopped tomato.
About 3 boneless skinless chicken
breasts (I used 2 cups precooked chicken from the freezer)
1 can Rotel tomatoes
1 can black beans or 1 can of red beans (I used Ranch Style, what we had in the
pantry)
2 cans cream of mushroom or cream of chicken soup (I used one can cream of
mushroom and one can of cream of poblano pepper, which is made by Campbell's)
2 cans of corn or one bag of frozen corn (it would be good with a combo of
yellow and white corn; I just used yellow)
About 2 cups of water or chicken broth (I used water)
Put all ingredients in crackpot. Do not drain cans of corn and beans. Cook on
low for about 8 hours. If using whole pieces of chicken, take them out, cut them
up, and put them back into the crackpot.
1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounce) can chopped green chile peppers
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
salt and pepper to taste
1 quart water
1 (16 ounce) package corn chips
In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder,
cumin seed, oregano, salt, pepper and water. Simmer on low for 4 hours. Remove
roast and pull meat apart; remove any bones or fat. Return pork to slow cooker
and continue cooking for 2 to 4 more hours. Add more water if necessary. Place
corn chips on a serving plates. Spoon pork mixture over chips and serve with
desired toppings.
2 lbs. ground beef
1 cup onion (diced)
1 cup bell pepper (diced)
1 cup celery (diced)
2 cans Hunt's diced tomatoes
1 pkg. frozen French-style green beans
1 pkg. frozen whole kernel corn
2 cans kidney beans
1 tsp. cumin
3 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1/4 tsp. red cayenne pepper
2 cups cooked rice
Brown ground beef with onion, peppers, and celery. Drain well and rinse with HOT
water. Combine with all other ingredients EXCEPT rice in a large crackpot.
Simmer on low 4 hours. Add rice about 30 minutes before serving. Add water as
desired for the consistency you want. If you like a thick soup, don't add any
water. If you like a thin soup, add as much as you like to it.
1 whole chicken, cut into 8 pieces
2 c chicken broth
1/4 c soy sauce
1/4 c Worcestershire sauce
5 or 6 sm to med sized potatoes (or as many as you want/need that will fit)
2-4 carrots
1/2 an onion, chopped
whole garlic cloves, as many as you want (I used 6)
1/2 tsp oregano
seasonings of your choosing
1 tbls oil
Brown chicken in oil in a skillet. Chop potatoes into bite size pieces, dice
carrots and onion. Put veggies, including garlic cloves, into CP; add
seasonings, soy and Worcestershire sauce. Mix. Add chicken and pour broth over
all. Cook on high about 5 hrs, low about 8. If you want the broth to be thicker,
you can add 2 tbls flour mixed w/water until smooth about an hour before it's
done.
5 lbs of skinless chicken thighs
(if I can find it, I also get the boneless, but not necessary)
In the crock pot mix together:
1 cup ketchup
1 cup soy sauce
1 cup sugar
Wash your chicken and add to the sauce and mix well. You can marinate it for a
couple of hours or over night in the refrig or just cook it.
Cook on low half a day or all day. Its great as left overs also. I serve it with
fresh veggies and white rice. You can use the sauce also over the rice if you so
desire.
1 pound ground beef
chopped onion -- to taste
2 cans tomatoes -- (1 lb.) cut up
1 can tomato sauce -- (8 oz.)
1 can tomato paste -- (12 oz.)
1 cup beef broth (bouillon)
2 tablespoons parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
Brown meat and onion in fry pan, drain off fat; transfer to crock pot. Add
remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot
spaghetti. Can be made ahead and frozen.
3- 15 oz cans of tomato sauce
1- 12 oz can of tomato paste
2 tbs of minced onions or
12 cup fresh chopped onions
1 tsp chili powder
1-1/2 tsp garlic powder
1-1/2 tsp Italian seasoning
Cook on low in crackpot for 4-1/2 hrs.
1-6 pound can of crushed tomatoes
2-15 ounce cans of diced tomatoes (for texture)
1-12 ounce can ot tomato paste (to thicken)
1 pound Italian sausage or ground beef (or both), cooked and broken up
1 large green pepper, diced
1 medium onion, chopped
4-8 cloves of garlic, minced
Italian seasoning, oregano, celery salt, celery seed-to taste.
I sauté the peppers, onions, and garlic in a bit of oil, and put it in the crackpot. Then dump everything else in the pot and cook on low all day. As far
as seasonings, like I said, you be the judge.
This can be done without the meat, and you mostly need to be sure you have
enough seasoning in there, or maybe add some more vegetables.
1 1/2 lbs ground chuck, browned
1 1/2 cups chopped onion
2 cloves garlic
1 15oz can tomato sauce
2 6oz cans tomato paste
1 tbsp salt
2 tsp dried oregano
1/4 tsp thyme
1 bay leaf
In crock pot combine all ingredients. Stir well, and cook on high 4-5 hours.
1 3 lb. pork roast (any type)
1 24 oz. jar 'spiced' applesauce
slurry of 2 TBS corn starch and water (Optional)
Place the roast into the crock pot. Pour the jar of apple sauce over the roast.
Cover and cook on low for 6-8 hours.
Remove roast, slice and serve over mashed potatoes. If desired, after roast is
removed turn crock pot up to high and whisk in the slurry of corn starch and
water into the juices and cooked applesauce to make a gravy. Cook on high until
desired consistency.
2 quarts peeled, sliced apples
2-1/2 cups water
1/4 cup cinnamon candy
1/2 cup - 3/4 cup sugar, according to your taste preference
1/3 cup Thermo-flo or Clear jell
1/2 tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground nutmeg
Place apples in slow cooker. Combine remaining ingredients and stir until
thickening agent dissolves. Pour over apples. Cover. Cook on high 3 hours. Serve
hot with your main meal or chill and serve with whipped cream and chopped
pecans, or as a topping for ice cream or as a base for apple crisp.
2 lb. stew beef
1 - 14 1/2 oz. can of Italian stewed tomatoes
1/2 cup red wine
1 - 2lb. bag of baby potatoes
3 cloves garlic minced
1 tsp each of oregano, cumin and chili powder
1/2 c. BBQ sauce
1/4 c. salsa
2 c. frozen corn
l tsp. salt
1/8 tsp pepper
2 Tb. flour or cornstarch
Mix salt/pepper/flour with beef and brown beef in 1 Tbsp. of oil in skillet.
When browned on all sides, remove from pan and set aside. Place baby potatoes in
the bottom of the crackpot. Combine all ingredients except corn and cook on low
for 7 hours, high for 4 hours, Add corn during the last hour. If it is too thin,
thicken with cornstarch and water mixture.
5 lbs blade, chuck or small
shoulder roast
2 tbsp (30 ml) shortening
1/2 tsp (2 ml) thyme
2 tbsp (30 ml) sugar
1 tbsp (15 ml) vinegar
1 minced clove garlic, or 1/2 tsp (2 ml) garlic salt
2 cups (500 ml;) tomato juice
1 cup (250 ml) chopped onion
1 bay leaf
1 1/2 (7 ml) salt
1/4 tsp (1 ml) pepper
Brown meat on all sides in shortening. Transfer to crackpot. Combine remaining
ingredients and pour over meat. Cover and cook on high setting about 6 hours.
Strain gravy and thicken with flour.
2 10 oz pkg frozen chopped spinach
2 cups cream style cottage cheese
1/4 cup butter
1 1/2 cups American or cheddar cheese -- shredded
3 eggs -- slightly beaten
1/4 cup flour
1 teaspoon salt
Thaw and drain spinach. Squeeze out as much water as possible. Combine cottage
cheese, butter, and shredded cheese. Add to drained spinach. Combine eggs with
flour and salt, and add to spinach/cheese mixture. Place in greased crackpot and
cook on high for 1 hour, or on low for 3-4 hours.
2 c. cubed fully cooked ham
1 1/2 c. dry split peas
1 c. chopped onion
1 c. chopped celery with leaves
1 c. shredded carrot
2 Tbs. snipped fresh parsley
1/2 tsp. dried thyme, crushed
1/4 tsp. pepper
4 c. chicken broth
2 c. water
In CP combine all ingredients. Cover; cook on low for 10-12 hours or on high for
4-5 hours. Just before serving use a potato masher to mash peas in soup. Serve.
I am posting my modified recipe. The original recipe says to put 1 c.
quick-cooking rice in the soup about 5 min. before serving. It also calls for
less split peas but I like a thicker soup so I added an extra 1/2 c. It doesn't
say to mash the peas in the original recipe but I liked a slightly smoother soup
with a thicker broth. The mashed peas make the soupy part thicker.
2 C. cubed fully cooked ham or
turkey sausage
1 C dry split peas
1 C. chopped onion
1 C. chopped celery with leaves
1 C. shredded carrot
2 T. snipped fresh parsley
1/2 t. dried thyme, crushed
1/4 t. pepper
4 C. chicken broth
2 C. water
1 C. quick-cooking rice
In a 3.5-, 4-, or 5-qt. crockery cooker combine ham, peas, onion, celery,
carrot, parsley, thyme, and pepper.
Pour chicken broth over all. Cover; cook on low heat setting for 10-12 hours or
on high setting for 4-5 hours. Stir in rice.
Cover; let stand 5 minutes or till rice is tender. Makes 6 servings.
1 (16 oz.) pkg. dried green split
peas, rinsed
1 hambone, or 2 meaty ham hocks, or 2 c. diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on
high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls
off bone. Remove bones and bay leaf. Serve garnished with croutons.
1/3 cup sugar
1/2 cup brown sugar
2 tsp. margarine -- melted
1/2 can evaporated milk
3/4 cup Bisquik
2 eggs
2 cups peaches -- mashed
2 tsp. vanilla
3/4 tsp. cinnamon
Spray crackpot with non-stick cooking spray. Combine sugars and Bisquik. Add
eggs and vanilla. Add margarine and milk. Add peaches and cinnamon. Pour into crackpot. Cook on low for 6 to 8 hours.
1 lb ground beef
3 cups water
1 med. onion, chopped
3 stalks of celery, chopped
2 carrots, sliced
1 14 1/2 oz can tomatoes
1/2 teaspoon pepper
1 10 oz package frozen mixed veggies
2-4 tablespoons beef base granules
1/2 cup butter, melted
1/2 cup flour
Put all ingredients except butter and flour in crock pot. Cover, cook on Low,
8-12 hours (High 4-6 hours). One hour before serving, turn to high. Make a paste
of butter and flour, stir until smooth. Pour into pot and stir till thickened.
Recipe By : Real Food for Real
People
Serving Size : 6
6 large Green Bell Peppers -- tall shapes
1 pound Ground Beef, extra lean
1 cup Rice -- uncooked
1 large Onion -- chopped
1 large Carrot -- shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Condensed Tomato Soup
1 can Water
Cut the top off and remove seeds from green peppers. Wash and set aside.
Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in
a large mixing bowl. Any other seasonings that you like may also be used:
oregano, parsley, garlic powder, etc. Stuff each pepper about 2/3 full (rice
will need room to swell up). Stand the peppers side-by-side in the slow cooker.
In a small mixing bowl, combine tomato soup and water, and pour mixture over the
peppers.
Cook on low for 6-8 hours.
1 1/2 lbs. ground beef or ground
turkey
1 (6 oz.) package chicken-flavored rice mix
1 tsp. salt
1 tsp. garlic powder
1/2 cup raisins
6 med. size red or green bell peppers
1 (29 oz.) can tomato sauce
Combine meat, rice mix, seasonings and raisins. Cut stem top of peppers off,
hollow out the peppers and fill with the mixture. Place peppers into the crock.
Pour the tomato sauce over the stuffed peppers. Cover and cook on:
Low - 8 hours
High - 4 hours
Makes: 6 servings
1 1/2 loaves of bread toasted
2 pieces of celery
1 onion
1 stick of margarine
1 can of chicken broth
2 t salt
1/2 t pepper
2 t sage
2 eggs
Toast the bread and tear into pieces. Sauté onion and celery in butter until
soft. Mix everything together and add enough water to make it soupy and put in
crock pot. Cook on low for 6 hours.
STUFFED PASTA SHELLS
18 jumbo pasta shells
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
2 c. Mozzarella cheese, shredded
½ c. seasoned bread crumbs
1 tbsp. parsley flakes
1 egg, beaten
2 jars meatless spaghetti sauce (15½ oz. each)
½ c. grated Parmesan cheese
Cook pasta shells according to directions, just until tender and drain. Meanwhile, brown beef, onion and garlic on stove top, drain. Add Mozzarella, bread crumbs, parsley and egg. Stuff shells, set aside. Pour 1 jar of sauce into crock pot. Arrange stuffed shells in sauce. Top with other jar of sauce and Parmesan cheese. Cover and cook on low 5 to 7 hours.
16 oz ground 90% lean turkey or
beef
3 cups (15 oz) sliced raw potatoes
1-1/2 cup chopped celery
2 cups sliced carrots
1 cup chopped onion
1-1/2 cup frozen peas
1-3/4 cups (one 15 oz can) Hunt's chunky Tomato Sauce
2 tspn Italian seasoning
In a large skillet sprayed with butter-flavored cooking spray, brown meat.
Meanwhile, in a slow cooker, combine potatoes, celery, carrots, onion and peas.
Spoon browned meat over vegetables. In a small bowl, combine tomato sauce and
Italian seasoning. Evenly pour sauce over meat. Cover and cook on LOW for 6 to 8
hours. Mix well before serving.
2 tbsp Ketchup
1 cup water
1/2 cup white vinegar
1 tbsp soy sauce
1 cup brown sugar packed
1 1/2 lbs chicken breasts Boneless skinless, cubed!
2 tbsp. Cornstarch
2 tbsp water
Combine first 5 ingredients in the crock and mix up. Add chicken and cook on low
for 6-8 hours OR on high for 3-4 hours.
Combine cornstarch and water in small bowl. Stir into slow cooker. Cook on high
setting for about 15-20 min. stirring often, until thickened. Serves 6
4-6 pork shoulder steaks
1 Tbls cooking oil
1 can (15 oz.) crushed pineapple
1/2 cup chopped green pepper
1/2 cup water
1/3 cup brown sugar
2 Tbls ketchup
1 Tbls quick-cooking tapioca
3 tsp soy sauce
1/2 tsp dry mustard
In skillet, brown pork steaks on both sides in hot oil. Drain fat. Transfer to
CP. In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup,
tapioca, soy sauce and dry mustard. Pour over pork steaks. Cover and cook on low
for 8-10 hours or on high for 4-5 hours. Serve over rice.
I added this to thicken the sauce: 30 mins. before it is done, mix (in a separate
cup) 2 Tbls of corn starch and 2 Tbls of water. Add to CP and stir.
Cook on HIGH for remainder of time (no less than 15 mins.)
BROWN SUGAR SAUCE
2 cups brown sugar
1/4 cup all-purpose flour
1/3 cup water
1/2 cup white vinegar
2 Tbsp soy sauce
2 Tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic powder
Mix brown sugar and flour in a saucepan. Add water. Stir. Add next 5
ingredients. Heat and stir until boiling and thickened.
3 lbs meaty spareribs, cut into 2 or 3 rib sections
Layer ribs in a 5 quart crock pot, spooning sauce over each layer. Cover. Cook
on low for 10 hours or on High for 5 to 6 hours until ribs are very tender.
Serves 6.
8 skinless, boneless chicken
breasts, divided
2 (18 ounce) bottles prepared barbecue sauce
1 (15 ounce) can pineapple chunks, juice reserved
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced
Place 4 of the chicken breasts in the bottom of a slow cooker. In a large bowl,
combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix
well and pour half of this mixture over the chicken in the slow cooker. Place
the remaining chicken in the slow cooker and top with the remaining sauce. Cook
on low setting for 8 to 9 hours.
5 medium sweet potatoes
3 Granny Smith apples peeled & cored & cut into wedges
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 cup maple syrup
2 Tulsan butter, melted
1/4 cup pecan pieces
Generously grease bottom & side of CP w/butter or margarine. Peel &
slice sweet potatoes. Place in bottom of CP. Top with apple wedges, then nutmeg
& cinnamon, maple syrup & melted butter. Cover & cook on low about 4
hours or until potatoes are tender. Sprinkle w/pecans the last 30 minutes.
3 lb Rump or chuck pot roast
3 Potatoes, peeled & cubed
3 Carrots, peeled & sliced
2 Onions, sliced
10 1/2 oz Can condensed consommé
1 c Dry red wine
1/2 c Red wine vinegar
1 Dill pickle, chopped
1/4 c Water
1/4 c Flour
6 Ginger snaps, crumbled
Salt and pepper to taste
Put pot roast into crackpot. Arrange vegetables around meat. Add consommé, red
wine, vinegar and pickle. Cover and cook on high 6 to 8 hours. Remove meat and
vegetables from crackpot. Slice meat. Keep meat and vegetables warm.
In saucepan, blend flour and water, stir in juices from crackpot along with
ginger snaps, and cook and stir over medium heat until sauce comes to boil and
thickens. Season to taste with salt and pepper. Spoon sauce over meat.
2 lbs Sweet Potatoes, cut into
1/2" pieces
1/4 cup dark Brown sugar, packed
1 TSP ground Cinnamon
1/2 TSP ground Nutmeg
pinch of salt
2 TBSP Butter, cut into 1/8" pieces
1 TSP Vanilla extract
Combine all of the ingredients except the butter and vanilla, in a crackpot. Mix
well. Cover and cook on LOW for 7 hours. Add butter and vanilla; stir to blend.
Makes 4 servings
SWISS BLISS
2 pounds roast (chuck or bottom round), cut 1-inch thick
1 envelope onion soup mix
1 can (4 oz.) sliced mushrooms, drained
½ medium green pepper, sliced
1 can (20 oz.) tomatoes, drained and chopped, reserving liquid
salt and pepper to taste
1 tbsp. steak sauce
1 tbsp. cornstarch
1 tbsp. dried parsley flakes
Place meat in slow cooker and sprinkle with soup mix. Add mushrooms, green pepper slices, and tomatoes. Sprinkle with salt and pepper. Combine remaining ingredients and add enough water to make 1½ cups of liquid. Pour over meat and vegetables, and sprinkle with parsley flakes. Cover and cook for 8 to 10 hours.
Serves 4 to 6
6 chicken breasts, boneless and
skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
Lightly grease crock pot or spray with cooking spray. Place chicken breasts in
pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese;
sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low
8 to 10 hours or high 4 to 6 hours. Serves 6.
1 1/2 lbs. round steak
1 chopped carrot
1 cup chopped celery
1 can tomato sauce
1 onion, sliced
2 TBS flour
1 tsp. salt
1/4 tsp. black pepper
Preparation
Cut steak into serving pieces. Combine flour, salt & pepper & sprinkle
over meat. Mix well & put into crock pot. Add carrot, celery, & onion.
Pour tomato sauce on top. Cook on low for 8 to 10 hours.
Yield: 4 Servings
2 lb Round steak (cut in pieces)
3 tb Flour
2 tb Oil
1 can Tomatoes; 16 oz; chopped
1 lg Onion; chopped fine
2 Celery stalks; chop fine
1 tb Dijon mustard
2 tb Wine vinegar
2 Beef bouillon cubes
1 tb Worcestershire sauce
1 Bay leaf
Salt
Pepper
Season meat with salt and pepper. Dredge meat in flour. Heat oil in large
skillet. Brown meat in batches so as not to crowd in pan. Add to crackpot with
remaining ingredients. Cover pot and cook on low for 6 to 8 hours. Garnish with
chopped parsley and serve with boiled, herbed potatoes.
2 pounds round steak
1 medium onion -- chopped
Flour
2 cups beef bouillon
Cut round steak into serving-size pieces: Dredge in flour and brown in oil in
large skillet. Place browned meat in crock-pot. Sauté onion and add to
crock-pot. Pour bouillon over meat and cook for 6 to 8 hours on low (4 to 6
hours on high). Serves 6 to 8 people.
6 cube steaks
2 cans cream of mushroom soup
1 envelope onion soup mix
1/2 cup water
Place all ingredients in crock pot; simmer on low all day; serve sauce over rice
or mashed potatoes.
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 pounds boneless round steak, cut into bite size pieces
1 (14.5 ounce) can Italian-style diced tomatoes
3/4 cup water
3 cups peeled and quartered new red potatoes
1 onion, diced
1 cup sweet corn
In medium bowl combine flour and salt mix well. Add beef and coat well. Coat a
nonstick skillet with cooking spray and heat over medium heat. Add beef and cook
until browned. In a slow cooker layer potatoes, beef and onion. Stir tomatoes
with juice, water and any remaining flour mixture together. Pour over top. Cover
and cook on low setting for 7 to 8 hours or until beef is tender. Add corn,
cover and cook an additional 25 minutes.
SQUASH AND PORK CHOPS
6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 tablespoons margarine, melted
3/4 cup brown sugar
3/4 teaspoon Kitchen Bouquet or browning sauce
1 tablespoon orange juice
1/2 teaspoon orange peel, grated
Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of
crock pot. Place all squash slices on top; then another layer of three remaining chops. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop
Serving Size : 6
1 pound lean ground beef --
browned and drained
2 packages taco seasoning mix
1 16oz can tomatoes with green chilies -- undrained
1 16oz can black beans -- undrained
1 16oz can corn -- undrained
1 can black olives -- chopped or sliced
1 medium onion -- chopped
1/2 bell pepper -- chopped
4 tomatillos (optional) -- chopped
Place everything in a large crackpot, add water, if necessary, to fill. Cook on
Low for 5 or more hours until flavors are blended. Top each bowl with a handful
of shredded cheddar cheese. Serve with sour cream, taco chips and salsa on the
side. Serves 6.
2 c Chicken broth or bouillon
1 c Yellow cornmeal
1 tb Chopped fresh cilantro
1/2 lb Pork sausage
1 lb Stew meat cut into cubes
1 Onion, chopped
1/2 c Finely chopped celery
1 Mild green chile pepper, seeded and chopped
1/2 c Chopped sun-dried tomatoes
1 can (8 oz) drained whole kernel Corn
1 can (2 1/2 oz) sliced ripe Olives drained
1/2 ts Salt
1/8 ts Pepper
Bring broth or bouillon to boil in medium saucepan. Stirring constantly, slowly
add cornmeal. Simmer mixture 5 minutes, stirring often. Stir in cilantro. Using
a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides
of slow-cooker. In large bowl, combine sausage, stew meat, onion, celery, chile
pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully
spoon into center of cornmeal-lined pot. Cover and cook on LOW 7 to 8 hours.
Garnish with ripe olives, if desired. Makes 6 or 7 servings.
3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 3-4 lb boneless chuck roast -- trimmed
16 hamburger buns -- split
In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover
and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat
and return to sauce; heat through. Use a slotted spoon to serve on buns.
4 boneless pork chops (thick cut)
1/2 tsp salt
1/8 tsp pepper
2 med onions, chopped
1 large green pepper, sliced
1 can (14 1/2 oz) stewed tomatoes
1/2 cup ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp lemon juice
1 beef bouillon cube
2 tbsp cornstarch
2 tbsp water
Place chops in crackpot. Sprinkle with salt and pepper. Add the onions, green
pepper, and tomatoes. Mix ketchup, vinegar, sugar, Worcestershire, lemon juice,
and bouillon. pour over veggies. Cook on low for 6-8 hours. Mix cornstarch
and water and stir into liquid, turn on high and cook another 30 minutes. Serve
over rice.
4 boneless pork chops
1 large can pineapple slices (including juice)
1 bottle teriyaki sauce of your choice
2 tbs brown sugar
salt and pepper
Season the chops with salt and pepper. Place in crackpot then dump the teriyaki sauce, pineapple w/juice, and brown sugar on to top them. Cook on low 6 hours
and serve over rice.
2 1/2 lb Boneless chuck steak
2 tb Oil
1 t Ground ginger
1/2 cup Soy sauce
1 tb Sugar
1 Clove garlic crushed
Cut steak into 1/8" thick slices. Combine remaining ingredients in a small
bowl. Place meat in a crock-pot. Pour sauce over. Cover and cook on low for 6 to
8 hours. Serve with rice. Makes 5-6 servings.
Teriyaki Sauce:
1 tsp ground ginger
1 TBLSP sugar
1/2 cup soy sauce
one clove of garlic, crushed
*You can also add sherry or orange juice to add to the flavor.
Put this in a crackpot with steak or chicken and cook for 6 hours on low.
2 lbs ground beef
1 onion, chopped
1 can tomatoes (I used whole tomatoes then ran them through the food processor)
1 can whole kernel corn
2 cups uncooked macaroni
1 can beef broth
1/2 pkg. chili mix
1 T sugar
Garlic, oregano, salt, and pepper to taste
Velveeta cheese (optional)
Brown ground beef and onion. Add remaining ingredients, except cheese, and mix
well. Place in crock pot for 3 1/2 hours. Set on low. Can add cut-up hunks of
Velveeta cheese when the goulash is done, and steam until the cheese is melted.
Texas Hash
2 lbs. ground beef
2 sm. onions, chopped
2 green peppers, chopped
2 (16 oz.) cans tomatoes
1 c. rice
2 tsp. Worcestershire sauce
2 1/2 tsp. chili powder
2 1/2 tsp. salt
Brown ground beef in skillet, stirring until crumbly; drain. Place in crock pot. Add remaining ingredients; mix well. Cook, covered on low for 6 to 8 hours, adding water if necessary. 8 servings.
1 pound ground beef or pork
sausage
2 cloves garlic -- minced
3 tsp. chili powder -- (3 to 4)
1/2 teaspoon ground cumin
1 (15 1/2 oz.) red kidney beans drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz.) can tomatoes -- cut up
1 Rotel tomatoes and chilies
1 cup V8 juice or tomato juice
1 (6 oz.) can tomato paste
1/4 teaspoon salt
Shredded Cheddar cheese
Sour cream
In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2
minutes more. Meanwhile in 3 1/2-, 4, 5, 6- quart crockery cooker combine beans,
celery, onions, green pepper. Add undrained tomatoes, tomatoes and chilies,
vegetable juice, tomato paste and salt. Stir in cooked meat. Cover cook over low
heat setting for 10-12 hours or on high 4-5 hours.
3 pounds pork shoulder
2 (1 ounce) packages taco seasoning mix
chili powder to taste
crushed red pepper to taste
Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili
powder and/or red pepper flakes. Add water until meat is covered. Place lid on
pot and cook on low for 8 hours. Remove pork shoulder from pot and shred.
Note: Serve with warm tortillas and your choice of garnishes, such as: lettuce,
grated cheese, chopped onions, guacamole, salsa, sour cream, and olives.
1 (8 ounce) can tomato sauce
1 cup barbeque sauce
1 onion, chopped
2 (4 ounce) cans diced green chili peppers
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon ground cinnamon
2 1/2 pounds boneless pork loin roast, trimmed
1/2 cup chopped fresh cilantro
In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion,
green chilies, chili powder, cumin, oregano and cinnamon. Add pork and spoon
sauce over to cover. Cover and cook on low 8 to 10 hours or until pork is
tender. Remove pork to a cutting board. Using 2 forks, pull meat into shreds.
Pour sauce into a serving dish, stir in cilantro and shredded pork.
Note: Serve rolled up in tortillas, taco shells or on burger buns with shredded
lettuce, diced red onion and sour cream.
1 1/2 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3-4 c. grated cheese
1 (10 oz.) can enchilada sauce
1 (8 oz.) tomato sauce
2 (16 oz.) cans chili beans
1 (16 oz.) can corn, drained
1 (6 oz.) can pitted olives, drained
6 corn or flour tortillas (size depends on size of crock pot)
Brown beef, onion, garlic, and seasonings. Wipe inside crock pot with oil. Place
1 tortilla in bottom. Spoon on meat mix a little sauce and cheese. Top with
another tortilla and layer on a bean, cheese and corn section. Drop in a few
olives. Continue layers, ending with cheese and olive top. Cover and cook low
5-7 hours. Serve with additional hot tortillas.
1 onion chopped
2 cloves minced garlic
2 ribs chopped celery
1/4 to 1/2 cup chopped bell pepper
1 thinly sliced zucchini
1 thinly sliced yellow squash
1 16oz bag frozen corn
2 cans chicken broth
1 can diced tomatoes
1 small can tomato sauce
1/2 cup chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
shredded cheese (Monterey jack or cheddar)
tortilla chips
Sauté first four ingredients TOSS in a little butter or olive oil. Throw
everything else into the crock pot (except the cheese and chips) and cook on low
about 6 hours.
1 pkg chocolate cake mix
1 8oz container sour cream (low fat, of course!)
1 pkg instant chocolate pudding mix
1 cup chocolate chips
3/4 cup cooking oil
4 eggs
1 cup water
Spray crackpot with nonstick cooking spray. Mix cake mix, sour cream, pudding
mix, chocolate chips, oil, eggs and water in bowl by hand. Pour into crackpot.
Cover and cook on low 6-8 hours (or high 3-4 hours).
3.5 lb turkey breast
2 cups chicken broth
1 onion
1 clove garlic
4 strips bacon
black pepper, to taste
1/2 cup honey
Place turkey breast in crock pot. Add broth. Place onion in broth and press
garlic in turkey. Lay bacon over top and pepper to taste. Add honey and cook on
low for approx. 8 hours.
1 21.5 oz pkg brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
13 caramel candies, unwrapped
Whipped cream or vanilla ice cream
Place a vegetable steamer or other low rack on the bottom of a 5-quart electric
slow cooker. Pour in 4 cups hot tap water and turn on the high heat setting.
In a large bowl, combine the brownie mix, water, oil, and egg. Beat to mix well.
Stir in the chocolate chips and nuts.
Butter and dust with sugar a 2.5 qt soufflé dish that fits in the 5-quart slow
cooker. Turn the brownie mixture into the dish. Push the caramels partially into
the top, but do not cover completely with the brownie mixture. Wrap the dish in
a double thickness of foil. Tie with kitchen string to resemble a package for
ease in lowering into the pot and removing. Place on the rack in the slow
cooker.
Cover and cook on the high heat setting for 4.5 hours. Remove the dish from the slow cooker, uncover and let cool for 30 minutes. Serve warm, with whipped cream or ice cream.
1 15 oz can black beans, rinsed
and drained
1 10 oz pkg frozen whole kernel corn
1 c. chopped onion
1/2 c. pearl barley
1 medium green sweet pepper, chopped (3/4 c.)
1 medium carrot, thinly sliced (1/2 c.)
2 cloves garlic, minced
1 14 1/2 oz can vegetable broth or 1 3/4 c. chicken broth
2 Tbs. snipped fresh parsley
1 tsp. dried basil, crushed or 1/2 tsp. dried oregano, crushed
1/2 tsp. salt
1/4 tsp. pepper
1 medium zucchini, halved lengthwise and thinly sliced
2 medium tomatoes, coarsely chopped
1 Tbs. lemon juice
In crock pot place drained beans, corn, onion, barley, green sweet pepper,
carrot, and garlic. In a medium bowl combine vegetable or chicken broth,
parsley, basil or oregano, salt, and pepper. Stir into vegetable mixture. Cover;
cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 1/2 to 4
hours. If using low-heat setting, turn to high-heat setting. Stir in the
zucchini, tomatoes, and lemon juice. Cover and cook 30 minutes longer on
high-heat setting. Makes four servings.
2 medium zucchini -- chopped
1 medium red bell pepper -- chopped
1 med green bell pepper -- chopped
3 carrots -- peeled and chopped
3 celery ribs -- chopped
2 medium onions -- chopped
2 large tomatoes -- chopped OR
1 can Italian tomatoes -- drained and chopped
1 can whole kernel corn -- (15.25 oz) well drained
1 can garbanzo beans (chick-peas) -- (15.25 oz) rinsed and drained
2 tsp chili powder
2 tsp ground cumin
1 can mild salsa -- (15 oz)
1/3 cup tomato paste
salt and pepper
In a 4-quart electric slow cooker, mix together the zucchini, bell peppers,
carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin and
salsa. Cover an cook on the low heat setting about 8 hours or until the
vegetables are almost tender. Stir in the tomato paste. Season with salt and
pepper to taste.
VEGGIE AND CHINESE CHICKEN
Chicken breast - (chopped)
Cabbage - 2 cups chopped
Red and green peppers - 1 each (chopped)
White onion - 1 (chopped)
Chinese peppercorn - 1 teaspoon (grinded)
Honey - 1 tbsp
Soy sauce - 2 tbsp
Salt - 1 to 2 teaspoons
Diced ginger - 1 tbsp
Chicken soup stock - 1 to 2 cups
Corn starch - 2 tbsp + 1/4cup water
Mix all the ingredients in the slow cooker (but not the starch and water), and cook on low for 6 to 8 hours. Or 4 to 6 hours on medium-low.
In the last 30 minutes mix the starch and water into the pot. This will thicken the chicken in the crock pot. Then serve.
1-1/2 cups (one 12 fluid oz can)
Carnation Evaporated Skim Milk
3 Tbsn all-purpose flour
1-1/2 cups (6 oz) shredded Kraft reduced-fat Cheddar cheese
2 tspn prepared mustard
1/4 tspn black pepper
2-1/2 cups hot cooked elbow Dubuque 97% fat-free ham or any extra-lean ham
1 cup (one 8 oz can) cut green beans, rinsed and drained
1 cup (one 8 oz can) sliced carrots, rinsed and drained
In a covered jar, combine evaporated skim milk and flour. Shake well to blend.
Pour mil mixture into a large skillet sprayed with butter flavored cooking
spray. Cover over medium heat for 3 minutes or until mixture starts to thicken,
stirring often. Stir in Cheddar cheese, mustard and black pepper. Pour mixture
into a slow cooker. Add macaroni, ham, green beans and carrots. Mix well to
combine. Cover and cook on LOW for 4 to 6 hours. mix well before serving.
VEGGIE CHILI
Olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans
1-1.5 C. picante sauce
Salt to taste
Grated cheddar, if desired
Cashew nuts, if desired
Sauté onions in the olive oil. Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.
Next, add the peppers, sauté them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the
crock pot, and add the onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
VENISON ROAST
1 Venison roast (any cut)
2 cans condensed mushroom soup
1 Package dry onion soup mix
1/4 cup red wine (optional)
Mix mushroom soup, wine and dry soup mix in bottom of crock pot. Place roast on mixture and cook on low for 10-12 hours. Remove roast and slice. Serve over rice or noodles with gravy from crock pot.
3 lbs. beef cubes
1 c. beef bouillon
1 c. chopped onions
1 c. chili sauce
1 c. ketchup
1 T. Worcestershire sauce
3 T. cider vinegar
1/2 tsp. pepper
1/2 tsp. salt
1/3 c. light brown sugar
2 tsp. dry mustard
1 tsp. ground allspice
Put meat, bouillon & onions in crock pot on high for 4 1/2-5 hrs. Shred
beef. Drain all but 2 cups liquid.
Put beef mixture & remaining ingredients back into crock pot. Stir well.
Cook on high for 45 min. Serve on bulky rolls.
32 ounces hash browns, frozen
1 pound ham, extra lean, cooked and cubed
1 medium onion diced
1 medium green bell pepper, diced
1 1/2 cups Monterey Jack Cheese, shredder (I plan on using Cheddar)
12 eggs
1 cup milk, skim
1 tsp salt
1 tsp black pepper, or to taste
Place a layer of frozen potatoes on the bottom of the crock pot, followed by a
layer of ham, then onions, green peppers and cheese.
Repeat the layering process two or three times, ending with a layer of cheese.
Beat the eggs, milk and salt & pepper together. Pour over the mixture inside
the crackpot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy
for breakfast or brunch the next day.
3 15-oz cans great northern,
pinto, or cannellini beans, drained
2 1/2 c. chopped, cooked chicken
1 c. chopped onion
1 1/2 c. chopped red, green, and/or yellow pepper
2 jalapeno chili peppers, stemmed and chopped
2 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
3 1/2 c. chicken broth
Shredded Monterey Jack cheese (optional)
Broken tortilla chips (optional)
In a CP combine the drained beans, chicken, onion, sweet pepper, jalapeno
peppers, garlic, cumin, salt, and oregano. Stir in chicken broth. Cover; cook on
low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Ladle soup into bowls. Top each serving with some cheese and tortilla chips, if
desired. Makes 8 servings.
1.25 lbs ground turkey
1 cup chopped onion
1/2 cup diced green pepper
1 tsp minced garlic
1 tsp Oregano
2 tsp Cumin
3 cans (15 oz or so) Cannelloni Beans (or any white bean)
1 cup chicken broth
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
Brown the ground turkey with onion, green pepper, garlic, and oregano and put it
in the crackpot. Add 2 cans beans along with broth, cumin, chili powder, salt
and pepper. Let it cook a bit on low. In the blender, blend the remaining can of
beans and add it to the chili. cook on low till done.
1 1/2 C uncooked long grain rice
1/2 C uncooked wild rice
1 envelope dry onion soup mix
1 Tbsp parsley (optional)
4 C water
1 bunch green onions, chopped
8 oz fresh or canned mushrooms, sliced
1/4 C butter or margarine, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover & cook
on high 2 1/2 hours, stirring occasionally.
YANKEE POT ROAST AND VEGETABLES
1 beef chuck pot roast (2½ pounds)
3 med. baking potatoes unpeeled and cut into quarters (about 1 pound)
2 lg. carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 med. onion, sliced
2 bay leaves
1 tsp. dried rosemary leaves
½ tsp. dried thyme leaves
½ c. reduced-sodium beef broth
Trim excess fat from meat and discard. Cut into serving pieces; sprinkle with salt and pepper. Combine vegetables, bay leaves, rosemary and thyme in crock pot. Place beef over vegetables in crock pot. Pour broth over beef. Cover and cook on low 8½ to 9 hours or until beef is fork-tender. Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.
6 servings
1 lb. ground beef
1/2 c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 (10 oz) package frozen whole kernel corn
1 (9 oz) package frozen cut green beans
4 c. hot-style vegetable juice (like V-8)
1 (14 1/2 oz) can Italian-style stewed tomatoes
2 Tbs. Worcestershire sauce
1 tsp. dried basil
1/4 tsp. pepper
In a large skillet cook ground beef, onion, and garlic till meat is brown and
onion is tender. Drain off fat. In CP combine meat mixture, coleslaw mix, frozen
corn, frozen beans, vegetable juice, undrained tomatoes, Worcestershire sauce,
basil, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on
high-heat setting for 4 to 5 hours. Makes 6 servings.