What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Crockpot Cooking

Crock Pot Pork Chop Stew

6 pork loin chops
4 tablespoon flour
2 tablespoon oil
6 medium potatoes cubed
1 medium onion chopped
1 small cabbage (optional),
cut into thin wedges
4 carrots diced
1 teaspoon salt
1 teaspoon freshly-ground black pepper
2 teaspoons beef bouillon granules
1 cup water
1 can sliced stewed tomatoes - (14 1/2 oz)
1 cup sour cream
2 tablespoon cornstarch



Instructions
Trim fat from chops. Coat with 2 tablespoons flour. Brown chips in oil over medium heat.

Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. Do Not Stir.

Cover and cook on HIGH 3 1/2 to 4 hours or on LOW for 7 to 8 hours.

Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.

This recipe yields 6 servings.
 
Crock Pot Pork Chops

5 pork chops - (to 6)
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 can tomato sauce - (8 oz)
1 can cling peaches halves - (29 oz)
1 cup vinegar
Salt to taste
Freshly-ground black pepper to taste



Instructions
Brown chops lightly on both sides in skillet. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar.

Season chops and arrange in slow cooker. Put drained peach halves on top. Pour tomato mixture over all. Cover and cook on LOW for 4 to 6 hours.

This recipe yields 5 to 6 servings.
 
Crock Pot Pork Chops And Potatoes

1 box French's cheese scalloped potatoes
1 cup shredded sharp Cheddar cheese
4 pork chops - (to 6)



Instructions
Follow directions on box to fix potatoes. Add 1/2 cup sharp Cheddar cheese to mixture. Put pork chops on top of potatoes. Cover and cook for 6 hours on low.

This recipe yields 4 to 6 servings.
 
Crock Pot Posole

1 pound pork country ribs - (to 1 1/2 lbs)
1 cup chopped onion
1 can white hominy
1 can yellow hominy
1 can whole tomatoes
1 garlic clove minced
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon thyme



Instructions
Debone and cube ribs. Brown pork in oil in skillet. Add onion and saute. Drain fat.

Combine pork, onion and remaining ingredients in crock pot. Cook on LOW heat for 5 hours or longer.
 
CROCK POT POTATOES

1 (32 oz.) bag hash brown potatoes
1 (24 oz.) bag potatoes O'Brien
1 (12 or 16 oz.) carton sour cream
1 can mushroom soup
1 can cheddar cheese soup

Mix all together, season to taste.
Add approximately 1/8 cup milk. Cook
in a crock pot on low setting
approximately 8 hours.
 
Crock Pot Ravioli Casserole

1 package frozen chopped spinach - (10 oz)
1 package twisty noodles - (8 oz)
1 pound hamburger
1 pound Italian sausage
1 onion finely chopped
2 tablespoon oil
2 cans tomato sauce - (8 oz)
1 teaspoon salt
1 teaspoon oregano
1 cup Parmesan
1 cup shredded Monterey Jack cheese - (4 oz)
3 green onions chopped



Instructions
Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach.

Turn crock pot on HIGH after buttering bottom and sides. Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese. Sprinkle with Jack cheese and green onions. Cook on HIGH for one hour.

This recipe yields 8 servings.
 
Crock Pot Reuben Casserole

1 package noodles - (8 oz) cooked
1 can corned beef
3 cup sauerkraut
6 slices American cheese
16 ounces sour cream
1 can cream of chicken soup - (10 1/4 oz)
6 slices Swiss cheese



Instructions
In a buttered 4-quart crock pot, layer half the noodles, half the meat, all the sauerkraut, all the American cheese. Mix the sour cream and the chicken soup together and layer half of the soup mixture. Repeat layering the rest of the noodles, meat, soup mixture and then lastly the Swiss cheese.

Cook on HIGH for 2 hours, so that it bubbles well. Turn down to LOW for 1 or 2 hours. It helps to stir before serving, to mix the layers together some.
 
CROCK POT ROAST

1 sirloin tip roast or boneless chuck roast
1 can Coca Cola
1 med. cut up onions
15 oz. can sm. whole potatoes
15 oz. can fingerling carrots or
sliced carrots
4 oz. can chopped mushrooms

Wash meat and place in crock pot; add onion and Coke and salt and pepper to taste. Cook on high for 6-8 hours. In last hour, add potatoes, carrots, and mushrooms and let entire meal cook at least another hour. Meat should fall apart. If you want to cook it on low, it will take around 12 hours. For leftovers, add tomatoes, corn, celery, beans; whatever. Add a gravy mix and you have a good stew or soup.
 
Crock Pot Roast Beef

3 pounds boneless roast - (to 4 lbs)
1 package au jus mix - (1 oz)
1 package Good Seasons Italian salad dressing mix - (1/2 oz)
1 can beef broth - (10 1/2 oz)
1 soup can water



Instructions
Place roast in crock pot. Combine sauce and pour over beef. Cover and cook on LOW for 8 hours.
 
Crock Pot Roast With Sour Cream Gravy

3 pounds chuck or pot roast
2 tablespoon flour
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 tablespoon oil
1 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 small potatoes - (to 6)
5 carrots - (to 6)
1 teaspoon salt
1 large onion
1 tablespoon flour
1 cup sour cream
1 teaspoon dill seed



Instructions
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 to 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.
 
Crock Pot Sauce With Hot Dogs

32 ounces ketchup
1 package brown sugar
1 teaspoon dry mustard - (rounded)
1 tablespoon white vinegar
5 pounds hot dogs



Instructions
Mix up all ingredients in crock pot. Add hot dogs.
 
Crock Pot Sauerbraten

3 pounds roast - (to 4 lbs)
3 bay leaves - (to 4)
3 cup vinegar
3 cup brown sugar
14 ounces catsup
1 large onion chopped
1 tablespoon pickling spice
30 ginger snaps



Instructions
Put all ingredients in crock pot. Put enough water to cover meat. Cook on LOW for 6 to 8 hours. Remove meat; slice.

Put gravy through food mill. Put meat back into gravy.
 
Crock Pot Sausage And Potatoes

1 pounds Polish sausage sliced
1 package frozen hash brown potatoes - (lg pkg)
1 can Cheddar cheese soup
1 can evaporated milk - (15 oz)
1 bunch green onions diced
Freshly-ground black pepper to taste
Garlic powder to taste
(A can of diced chiles may
be added if desired)



Instructions
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 for 6 hours, stirring occasionally.
 
Crock Pot Short Ribs Parisienne

2 tablespoons favorite oil
1 cup thinly-sliced mushrooms
2 1/8 teaspoons salt, divided
4 pounds beef short ribs, cut into 3-inch pieces
1 cup sour cream
1/2 teaspoon freshly-ground black pepper
2 tablespoons minced fresh parsley
3 cups sliced onion
1/4 cup water or red wine

Set a large skillet over medium-high heat. When it is sizzling hot,
sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown
well on all sides. Season the meat with pepper and turn into a bowl.

Add the oil to the skillet and saute the onion for about 3 minutes; then
turn into your crock pot. Swirl the water in the still hot skillet and
scrape up the pan juices. Turn into the crock pot with the meat. Cover and
cook on LOW for 8 to 10 hours, or until the meat is very tender.

Before serving: In medium skillet, over medium-high heat, saute the
mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking
liquid; stir constantly for about 5 minutes, when excess liquid has
evaporated. Add remaining 1/8 teaspoon salt.

Arrange the short ribs on a heated serving platter and turn the cooking
liquid into the mushroom skillet. Simmer, scraping up the pan juices,
until the sauce is reduced and thickened. Remove skillet from the heat.
Stir in the sour cream; return to the heat just long enough to thoroughly
warm the sauce. Then pour over the meat and sprinkle with parsley.

Makes 6 servings.
 
Crock Pot Shrimp Marinara

1 can tomatoes - (16 oz) cut up
2 tablespoon minced parsley
1 garlic clove minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 teaspoon dried oregano
1 can tomato paste (6 oz.)
1 teaspoon seasoned salt
1 pound cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti



Instructions
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. Top with Parmesan cheese.
 
Crock Pot Smothered Steak

1 pounds round steak cut in strips
1 teaspoon freshly-ground black pepper
1 green pepper sliced
1 can tomatoes - (16 oz)
3 tablespoon soy sauce
1 cup flour
1 teaspoon salt
1 large onion sliced
1 can mushrooms - (4 oz) drained
1 package frozen green beans (French style) - (10 oz)



Instructions
Put steak strips, flour, salt and pepper in crock pot. Stir well to coat steak. Add remaining ingredients. Cover and cook on LOW for 8 hours (high for 4 hours). Serve with rice.
 
Crock Pot Spaghetti Sauce #1

1 lb. ground beef
1 large onion, chopped
1 clove garlic, minced
2 cans (1 lb. ea.) tomatoes, cut up
1 can (8 oz.) tomato sauce
2 cans (6 oz. ea.) tomato paste
1 cup beef broth
2 TB minced fresh parsley
1 TB brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. ground black pepper

In large skillet, saute and crumble the meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat.

In a crock pot, combine browned meat, onions and garlic with remaining ingredients.

Cover and cook on LOW heat setting for 6 to 8 hours.

Serve over hot cooked spaghetti pasta.

May be made ahead of time and frozen.

Makes 6 to 8 servings.
 
Crock Pot Spaghetti Sauce #2

1 lb. ground beef
1/2 lb. mild bulk sausage
1 can (28 oz.) tomatoes, undrained
2 cans (6 oz. ea.) tomato paste
1 can (6 oz.) sliced mushrooms, drained
1 cup chopped onion
3/4 cup chopped green pepper
1 clove garlic, minced
1-1/2 tsp. Worcestershire sauce
1 tsp. sugar
1 tsp. salt
1/2 tsp. chili powder
1/8 tsp. ground black pepper

Brown ground beef and sausage and drain. Add meat and sausage to the crock pot. Add remaining ingredients and mix well.

Cover and cook on HIGH heat setting for 5 to 6 hours.

Serve over cooked spaghetti pasta.

Makes 6 to 8 servings.
 
Crock Pot Spareribs

2 pounds country-style pork spareribs - (to 3 lbs)
1 cup ketchup
1 cup cola (Dr. Pepper® is great)



Instructions
Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs. Cook 2 hours on HIGH and at least 2 hours on LOW. May cook for several hours on low. Baste occasionally if desired.

Serve with a side dish of cauliflower in cheese sauce.
 
Crock Pot Spicy Dip

2 pounds Velveeta cheese
2 pounds hamburger cooked, drained
1 large jar Old El Paso taco sauce
(or use Rotel tomatoes)
1 large onion chopped fine



Instructions
Mix all together in crock pot where cheese will melt and all will remaining warm.
 
You must log in or register to reply here.
Back
Top