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When a full schedule keeps you away from the kitchen, put your slow cooker to work making the meal. While
it may simmer foods ever so slowly, a slow cooker can also be an indispensable time-saver. In minutes you can have the
ingredients assembled. Then simply put on the lid........switch on the pot.....and go!!
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Crock
Pot Chili
1 1/2 pounds ground chuck or round 1 cup chopped onion 2 can chili beans, hot or mild (don't drain) 1 can black beans, rinsed and drained 28 ounces canned tomatoes 6 ounces tomato paste 1/2 cup green pepper, chopped 2-4 jalapeno pepper, seeded and chopped bay leaf 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp. pepper 1 tsp. dried oregano Brown the ground beef with the onions and drain well. Put the tomatoes in the blender for just few seconds to chop, but leave some texture. Add all ingredients to the crock pot. Cook on low all day, or high for 4-5 hours. Remove bay leaf before serving. Crock Pot Sloppy Joes
3 pounds ground chuck or round 1 cup onion -- chopped 1 cup celery -- diced 1 green pepper -- chopped 1 garlic clove -- minced 2 tablespoons Worcestershire sauce 1 cup catsup 3 beef bouillon cubes, crushed 1/2 teaspoon paprika 1/4 teaspoon pepper 1 can tomato paste, 6 0z. 1 1/4 cups water 3 tablespoons vinegar 3 teaspoons brown sugar 1 teaspoon dry mustard Brown the first 5 ingredients together and drain of fat. Combine all ingredients in the crock pot, stirring well. Cover and cook on low 6-8 hours; or high 3-4 hours. Serve on buns or over noodles Slow Cooker Enchiladas
1-lb ground beef (ground turkey) 1 c chopped onion 1/2 c chopped green pepper 1 can kidney beans, rinsed and drained 1 can diced tomatoes w/Green chiles, undrained 1 small can tomato sauce 1 pkg. taco seasoning, dry 1/3 cup water 1/2 tsp. salt 1/4 tsp. pepper 1 cup shredded reduced fat cheese (I used fat free) 6 flour tortillas (3 points each!) In skillet, cook beef, onion and green pepper until browned. Drain. In bowl, add all other ingredients except tortillas and stir. In crockpot layer 3/4 beef mixture, then tortilla. Repeat layers with all 6 tortillas. Cover, and cook on low 5-7 hours. 6 servings Easy Crock Pot Hamburger Soup
1 1/2 lb. lean ground beef 1 med. onion, Chopped 1 c carrots, Sliced 1 c celery, sliced 1 c cabbage, sliced 1-6 oz can of tomato paste 2 tsp worcestershire sauce 3 c beef bouillon or stock In skillet, brown hamburger and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce, and beef stock or bouillon. Add to crock pot, with hamburger and stir to blend. Cover and cook on low setting for 8 to 10 hours or high setting for 3 to 4 hours. Crockpot
Chicken Marsala
4-6 chicken breasts 2 cups fresh button mushrooms 2 garlic cloves, minced 1/2 tsp thyme salt and pepper to taste 1/2 cup chicken broth 1/4 cup Marsala wine 1/4 cup half-and-half or light cream 1/4 cup fresh parsley, chopped Place all ingredients except cream and parsley in your slow cooker. Cover and cook for 8 hours. Half an hour before serving add cream to slow cooker. Serve with parsley. Chicken & Rice Crockpot
Chicken and rice is a staple
in many homes. This is a twist on the average.
8 skinless chicken thighs
1 cup long-grain white rice 1 can cream of chicken Soup 2/3 cup water 1 envelope onion soup mix 2 tablespoons parsley -- dried 2 teaspoons Cajun seasoning Put chicken in a large plastic
bag with remaining ingredients. Marinate in refrigerator overnight. Punch 4 to 6 holes in bag. Fold top of bag over chicken
and place in crockpot. Cover and cook on low for 6 hrs.
Lemon Rosemary Roast Chicken
1 whole roasting chicken 1 fresh lemon, cut into 4 sections 3 sprigs of fresh rosemary 4 whole cloves of garlic Salt & pepper to taste 1 cup of water or white wine Place lemon, rosemary, and garlic in the cavity of the chicken. Sprinkle the outside of the chicken with salt and pepper. Place chicken in crockpot, cavity up. Pour wine or water around base of chicken. Cover and cook on low for 8 hours. Serve with rice and fresh vegetables for a very healthy and easy dinner. Tender 'N' Tangy Ribs
3/4 to 1 cup vinegar
1/2 cup ketchup
2 T. worchestershire
1 glove garlic, minced
1 tsp ground mustard
1/2 to 1 tsp salt
1/8 tsp pepper
2 pounds pork spareribs
1 T veg oil
Combine the first ingredients in a slow cooker. Cut
ribs into serving size pieces. Brown in a skillet in oil. Transfer to slow cooker. Cook and cover on low
for 4-6 hours or until tender.
2-3 servings
Chicken-Fried Chops
1/2 cup flour
2 tsps salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork chops (3/4 inch thick), trimmed
2 T vegetable oil
1 can condensed cream of chicken soup
1/3 cup water.
In a shallow bowl combine the flour, salt, mustard and garlic
powder. Dredge pork chops. In a skillet, brown the chops on both sides in the oil. Place in the slow cooker.
Combine the soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired,
thicken pan juices and serve with the pork chops.
6 servings
Hobo Meatball Stew
1 pound ground beef
1 1/2 tsp salt, divided
1/2 tsp pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup ketchup
1/2 cup water
1 1/2 tsp vinegar
1/2 tsp dried basil
In a bowl, combine beef, 1 tsp salt and 1/4 tsp pepper.
Mix well. Shape into 1" balls and brown on all sides; drain. Place potatoes, carrors, and onion in slow cooker.
Top with meatballs. Combine the ketchup, water, vinegar, basil, and remaining salt and pepper. Pour over meatballs.
Cover and cook on high for 4-5 hours or until veggies are tender.
Makes 4 servings
Marinated Chicken Wings
20 whole chicken wings(about 4#)
2 cups soy sauce
1/2 cup white wine or chicken broth
1/2 cup vegetable oil
2-3 cloves garlic, minced
2 T sugar
2 tsps ground ginger
Cut chick wings into 3 sections, discard wing tips.
Place wings in a large resealable plastic bag. In a bowl combine remaining ingredients. Mix well. Pour half
of the sauce over the chicken; turn to coat. Seal. Refrigerate both chicken and remaining sauce overnight.
Drain chicken, discarding the marinade. Place chicken
in 5 qt slow cooker. Top with remaining marinade. Cover and cook on low for 3 1/2 - 4 hours until chicken is tender.
Transfer wings to serving dish. Discard sauce.
Makes 18-20 servings.
Rich French Onion Soup
6 large onions, chopped
1/2 cup margarine
6 cans (10 1/2 oz each) condensed beef broth
1 1/2 tsp worcestershire sauce
3 bay leaves
10 slices French bread toasted
shredded mozzarella and parmesan cheese
In a large skillet, saute onion in butter until crisp tender.
Transfer to 5 qt slow cooker. Add the broth, worcestershire, and bay leaves. Cover and cook on low for 5-7 hours
or until onions are tender. Discard bay leaves. Top each serving with French bread and cheese.
Makes 10 servings
Teriyaki Pork Roast
3/4 cup unsweetened apple juice
2 T sugar
2 T soy sauce
1 T vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp pepper
1 boneless pork loin roast (about 3 pounds) halved
7 1/2 tsps cornstarch
3 T cold water
Combine the first seven ingredients in greased slow cooker.
Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat thermometer inserted into the roast reads
160*. Remove roast and keep warm. In a saucepan combine cornstarch and cold water until smooth. Stir in
cooking juices. Bring to a boil, cook and stir for 2 min until thickened.
Serve with the roast.
8 servings
Turkey with Mushroom Sauce
1 boneless turkey breast(3 pounds)
halved
2 T melted margarine
2 T dried parsley flakes
1/2 tsp dried tarragon
1/2 tsp salt
1/8 tsp pepper
1 jar (4 1/2 0z) sliced mushrooms
drained
1/2 cup white wine or chicken
broth
2 T cornstarch
1/4 c. cold water
Place turkey, skin side up in
slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt and pepper. Top with mushrooms.
Pour wine or broth over all . Cover and cook on low for 7-8 hours. Remove turkey and keep warm. Skim fat
from cooking juices in a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring
to a boil, cook and stir for 2 min until thickened. Serve with the turkey.
Makes 12 servings
Meal in One Casserole
1 pound ground beef
1 medium onion chopped
1 medium pepper chopped
1 can (15-1/4 oz) whole kernel corn, drained
1 can mushrooms, drained
1 tsp salt
1/4 tsp pepper
1 jar (11 oz) salsa
5 cups uncooked medium egg noodles
1 can(28 oz) diced tomatoes, undrained
1 cup water
1 cup shredded cheddar cheese
In a skillet, brown beef and onion. Drain. Transfer
to slow cooker. Top with green pepper, corn and mushrooms. Sprinkle with salt and pepper. Pour salsa over.
Top with noodles. Pour tomatoes and water over all . Sprinkle with cheese. Cover and cook on low for 4 hours
or until noodles are tender.
Makes 4-6 servings
Slow-Cooked Spaghetti Sauce
1 pound ground beef or bulk Italian sausage
1 medium onion chopped
2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 bay leaf
1 T brown sugar
4 cloves garlic minced
1-2 tsp dried basil
1-2 tsp dried oregano
1 tsp salt
1/2-1 tsp dried thyme
Hot cooked spaghetti
In a skillet, cook beef and onion over med heat until meat
is no longer pink. Drain. Transfer to slow cooker. Add the next 10 ingredients. Cover and cook on
low for 7-8 hours. Discard bay leaf. Serve over hot spaghetti.
Serves 6-8
Ruby Crockpot
Chicken
2 lb chicken pieces 1 onion, medium, chopped 2 Tbsp oil 2 tsp salt 1 tsp pumpkin pie spice 1 can orange juice, frozen 2 tsp orange rind, grated 1 lb cranberries 1 cup sugar Brown chicken pieces and onion in oil and salt. Add browned chicken and onions. To with remaining ingredients. Cover and cook for 6 to 8 hours. Serve with hot cooked rice. Sweet and Sour
Crockpot Pork Roast
Sauce: 1 cup ketchup 2 Tbs. Hoisin Sauce 1 Tbs Worcester Sauce 1/4 cup lemon juice 1 Tbs Brown Sugar stir well and set aside Put in bottom of crockpot: 1/2 cup chopped celery 3 carrots, chopped 1 onion, chopped 6 mushroom caps, cleaned 6 potatoes cut up Place a 3 - 4 pound pork roast on top of vegetables and pour the sauce
over the roast and veggies. Cook on high until meat is tender 5 to 6 hours. Stuffed Cabbage Casserole
1 pound ground beef 1 small onion, chopped 4 cups chopped cabbage 1 medium green pepper, chopped 1 cup uncooked instant rice 1 cup water 1 can tomato paste (6 oz.) 1 can diced tomatoes, undrained (14 oz.) 1/2 cup ketchup 2 tbsp. vinegar 1 to 2 tbsp. sugar, optional 1 tbsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. garlic powder In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage.green pepper and rice. In a bowl, combine the water and tomato paste. Stir in the remaining imgredients. Pour over beef mixture, mix well. Cover and cook on low for 4-5 hours or until the rice and vegetables are tender. Makes 4-6 servings. Cantonese Dinner
2 pounds pork steaks, cut into strips 2 tablespoons vegetable oil 1 large onion, sliced 1 (4 ounce) can mushrooms, drained 1 (8 ounce) can tomato sauce 3 tablespoons brown sugar 1 1/2 teaspoons distilled 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.
Crock Pot Beef Tips
1/2 c flour 1 tsp salt 1/8 tsp 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 tsp Worcestershire sauce 2 tsp tomato paste or ketchup 1/4 c dry red wine or water 3 T. flour buttered noodles Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crockpot. 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 crockpot, mixing well. Let thicken and serve over hot buttered noodles. Forget-About-It Roast
1 (3 pound) roast beef 1 can cream of mushroom soup 1 package Lipton onion soup mix Place meat in crock pot. Pour onion soup mix and mushroom soup over. Cook4 to 5 hours on high. For a complete meal, add potatoes and carrots. Place vegetable in crock pot first and then meat.
CROCKPOT BROCCOLI SOUP 4 cups water 4 chicken bouillon cubes 1/4 cup chopped onion 2 cups diced potatoes 1 bag frozen, chopped broccoli 2 cans cream of chicken soup 1 lb. Velveeta cheese, cubed Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese to mixture. Turn crockpot on low and cook for 2 hours. Pasta Fagioli
Soup
olive oil 1 lg onion; chopped 1 can white kidney beans; drained 5 garlic cloves; chopped 2 cans chicken broth 1 c elbow macaroni; cooked 1 lg can tomatoes grated cheese; to taste chopped parsley; to taste salt and pepper; to taste Saute the onion and garlic in olive oil for a few minutes. Chop up or lightly process the tomatoes and place into a crockpot along with the broth and sauteed onion and garlic. Add the parsley and a little salt and pepper, cook for about 3 hours on LOW. Then and only then add the cooked macaroni and beans. Serve with a bit of grated cheese if desired. NOTE: If fresh garden tomatoes are available remove skins of 6 9 or 7 and use them instead of canned tomatoes. Crockpot Pasta 8 ounces small shells (cooked) 8 ounces mozzarella cheese 8 ounces provolone cheese 1 pound hamburger -- cooked 1 can mushrooms 1 pint sour cream 1 quart spaghetti sauce Mix spaghetti sauce, hamburger, shells and mushrooms together. Put 1/2 in crock pot, pour sour cream over this and sliced provolone; now rest of sauce mixture, sliced mozzarella on top. Cook on low for 6-7 hours. Crockpot Lemon Garlic Chicken with Wild Rice 1 pound boneless, skinless chicken breasts, lightly poundedmeat Kosher salt Freshly ground black pepper 8 cloves garlic, smashed 1 cup wild rice blend 1/4 cup fresh squeezed lemon juice 2 1/4 cups water 10 fresh parsley sprigs Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. Place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs CROCKPOT RICE PILAF
1 1/2 long grain brown rice 2 cups water 2 cups chicken broth 1 teaspoon salt 3/4 cup chopped onion 2 tablespoons olive oil 1/4 teaspoon dried rosemary 1/4 teaspoon dried marjoram 1/4 teaspoon dried thyme 1 teaspoon coriander 2 tablespoons parsley 1 teaspoon minced garlic (from a jar) 1 pound fresh mushrooms, sliced In a crockpot, combine all ingredients. Turn to low setting and cook for 6-8 hours. Steak with Vegetable Gravy 3/4 cups finely chopped carrots 3/4 cups finely chopped onions 1/2 cup finely chopped celery 1/4 cup finely chopped green pepper 1 2 pound beef round steak cut 3/4" thick 1/2 cup catsup 1 tbs. vinegar 2 tbs. all-purpose flour In crock pot place carrot, onion, celery and green pepper. Trim excess fat from meat; cut into 6 equal pieces. Place meat atop vegetables. Sprinkle with salt and pepper. Combine catsup, vinegar, and 1/3 cup water; pour over meat. cover and cook on low heat setting for 8-10 hours. Remove meat. Skim excess fat from cooking liquid; pour mixture into saucepan. Return to meat cooker. Blend 1/2 cup cold water slowly into flour. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Place meat on platter. Spoon some gravy over; pass remaining gravy. Serves 6-8 Beef Stroganoff
1 pound round steak 8 ounces fresh mushrooms 1 cup chopped onion 1 teaspoon dried parsley flakes 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon dried dill 1/2 teaspoon black pepper 3 garlic cloves, minced 1/3 cup all-purpose flour 1 cup beef broth 8 ounces sour cream, regular or light 2 cups hot cooked egg noodles (4 ounces dry) Wash hands. On cutting board, trim fat from steak. Cut steak diagonally about 1/4-inch thick. Place steak, mushrooms, onion, parsley flakes, mustard, salt, dill, pepper and garlic in a 3-quart electric slow cooker; stir well. Place flour in a small bowl; slowly add broth, using a wire whisk to stir until blended. Add broth mixture to slow cooker and stir well. Cover slow cooker with lid; cook on high heat for one hour. Reduce heat to low setting and cook 7 to 8 hours or until steak is tender. Turn slow cooker off, remove lid carefully and let stand for 10 minutes. Stir in sour cream. Meanwhile, bring water to boil in a medium saucepan. Cook noodles per package directions; drain. Serve stroganoff over cooked noodles. Yields 4 servings. Crockpot
Apple Pie
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 crockpot. 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. Crockpot Sausage & Potatoes 1 1/2 lbs. Polish sausage, sliced 1 lg. pkg. frozen hash brown potatoes 1 can Cheddar cheese soup 1/2 (15 oz.) can evaporated milk 1 bunch green onions, diced pepper and garlic powder to taste Grease crock pot. Combine sausage, potatoes, onions and seasonings in crock pot. Mix together soup and milk; pour over ingredients in crock pot. Stir together. Cook on low 6 hours, stirring occasionally. Cock 'N Bull Stew 1/4 c Steak sauce 2 Chicken bouillon cubes 1 ts Salt 1/2 ts Pepper 1 ts Sugar 1/2 c Hot water 2 To 3 lb chicken thighs 1 lb Lean stewing beef; 1-1/2" -cubes 1 med Onion; chopped 2 med Potatoes; peeled and cubed 2 med Carrots; peel, sliced thin 16 oz Can stewed tomatoes 1/4 c Flour Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crock pot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on LOW setting for 7 to 10 hours; on high setting for 4 hours. Before serving, remove chicken and bone, and return meat to crock pot; stir well. To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Add to in crockpot. Cover and cook on HIGH setting until thickened. |
