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Crockpot recipes

CAMP STEW
* 1 can bar-b-que beef
* 1 can bar-b-que chicken
* 1 can bar-b-que pork
* 1 can stewed tomatoes
* 1 can corn
* 3 c. cubed potatoes
* 1 onion, chopped
Cube potatoes, chopped onion. Cook until partly tender. Place in slow cooker/Crock
Pot. Open all cans and add to slow cooker/Crock Pot, stir. Cook for at least an
hour. Serve with corn sticks or bread sticks.
 
CHEESY CAULIFLOWER AND BROCCOLI
1 (10 oz) pkg frozen cauliflower, thawed
1 (10 oz) pkg frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese, if desired
Fry bacon until crisp; drain well on paper towels then crumble. Place broccoli and cauliflower in
crockery pot. Top with soup, sprinkle with bacon. Season with salt and pepper. Cover and cook on
low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese if used.
Serves 6 to 8.
 
CHICKEN A LA KING
* 1 1/2 to 2 pounds boneless chicken tenders
* 1 to 1 1/2 cup matchstick-cut carrots
* 1 bunch green onions (scallions) sliced in 1/2-inch pieces
* 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
* 1 can 98% fat-free cream of chicken soup
* 2 tablespoons dry sherry (optional)
* salt and pepper to taste
Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in the
order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over
rice, toast, or biscuits.
Serves 6 to 8.
 
CHICKEN MERLOT WITH MUSHROOMS
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.
 
CHILI
2 lbs. ground beef
1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans
Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let
stand 1 hour. Add tomatoes, tomato puree, beans; cook in Crock Pot all day. Best if refrigerated and warmed the
next day.
 
CITRUS FISH
* 1 1/2 lb. fish fillets
* Salt and pepper to taste
* 1 med. onion, chopped
* 5 tbsp. chopped parsley
* 4 tsp. oil
* 2 tsp. grated lemon rind
* 2 tsp. grated orange rind
* Orange and lemon slices
Butter slow cooker/Crock Pot and put salt and pepper on fish to taste. Then place
fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook
on low for 1 1/2 hours. Serve garnished with orange and lemon slices.
 
COCKTAIL KIELBASA
* 2 rings of Kielbasa (about 2 lbs)
* 1 (18 oz) jar apple jelly
* 1 (9 oz) jar prepared mustard
Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock
Pot. Add sliced Kielbasa and mix until meat is covered. Set slow cooker/Crock Pot
on low to cook for 2 hours and keep on low while serving. Stir periodically.
 
CONGRESSIONAL BEAN SOUP IN A CROCKPOT
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.
 
CRANBERRY-APPLE TURKEY BREAST
* 2 teaspoons melted butter or margarine
* 1/2 cup chicken broth
* 1 large apple, cored and chopped
* 1/2 cup chopped onion
* 1 stalk celery, chopped
* 1 cup whole berry cranberry sauce
* 3/4 teaspoon poultry seasoning
* 2 cups seasoned crumb-style stuffing
* 2 to 3 pounds turkey breast cutlets.
Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry
seasoning and stuffing. Place 3 tablespoons stuffing mix on each turkey cutlet.
Roll up and tie. Place in stoneware. Cover; cook on LOW 8 hours (HIGH 4 hours).
 
CREAMY CHICKEN AND RICE
* chicken tenders (3 per person)
* cream of mushroom soup
(1 can for 2-3 people, 2 for 4-6)
* Mrs. Grass Onion Soup Mix (1 per each can of soup)
* 1Tbsp olive oil
* long grain brown rice (1 cup per can of soup)
* 1Tbsp whole thyme, crushed
* S&P to taste
* desired amount of broccoli florettes (optional)
* diced red pepper (optional)
When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice. So I empty
my can of soup into a measuring cup, and add water (or white wine) to equal 2 1/2
(not a typo, you need the extra for the onion soup mix). Heat olive oil in a saute
pan, and add rice until it begins to crackle, but not brown. This will make the
rice dense, and help it keep it's shape while cooking. Whisk together the soups and
additional H2o, herbs and seasonings. Combine all ingredients (except veggies) in
crockpot, and cook on high 4-6 hours, or 8-10 hours on low. During last 30-45
minutes, add desired veggies.
Great with crusty bread, and a fresh salad.
 
CROCKED KIELBASA
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, saute ground beef. When browned, transfer to crockpot. 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.
 
CROCKPOT AUTUMN PORK CHOPS
Serving Size : 6
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.
 
CROCKPOT AZTEC BLACK BEANS
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.
 
CROCKPOT BEANS
1 lb. ground beef
3/4 lb. fried crumbled bacon
1 c. chopped onions
1 c. ketchup
1/4 c. brown sugar
1/2 tsp. pepper
1 tsp. hickory smoke flavoring
1 lb. can each pork and beans, lima beans, butter beans, and kidney beans
-Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.
 
CROCKPOT BEEF BOURGUIGNON I
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, saute 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.
 
CROCKPOT BEEF FAJITAS
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 crockpot 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 crockpot and shred. Return meat to crockpot and stir. To serve,
spread meat mixture into flour tortillas and top with toppings. Roll up.
 
CROCKPOT BEEF STEW I
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.
 
CROCKPOT BEEF STROGANOFF III
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.
 
CROCKPOT BLACK BEAN CHILI WITH PORK
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 crockpot, 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.
 
CROCKPOT BLACK BEAN SOUP
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
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 (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin (I omitted this)
1/2 tsp. dried minced garlic
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho.
Cover and cook on high 5 to 6 hours. Makes 8 cups. You can cook it low all day.
Serve it with shredded cheddar and fat free sour cream.
 
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