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Homemaking - Recipes

Crockpot Cooking

For more ideas, see the Recipe page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.

My Crockpot Advice

Posted by Mary Leggewie
Make a menu plan each week with a variety of meals they can pick from each night and have everything you need for them if you think it'll work. Crockpots are great for this kind of thing because they only take a couple minutes to start.
My favorites are: dump chicken pieces and jar of spaghetti sauce in crockpot. When it's dinner time, cook angelhair pasta (it's thinner so it cooks fast and the kids like it better here).
Roast of any kind, or stew meat:
put in meat, dump in mixed up gravy packet.
OR
put in meat, mix Lipton onion soup mix and water and dump in. You can also dump a small can of tomato sauce on top of it if you want.
Experiments like this are limitless and sooo easy and good! The meat is also softer for those kids who don't like food that's hard to chew.
If your husband is really kitchen challenged, you could start the crockpot, baggy up the vegetables with instructions on how long to cook (so they don't come out mush) and what's going with it and when to start it all. If you do it carefully, you could make up cards that you could reuse with a timetable.

Crockpot Chicken Recipes

Chicken #1

1 crockpot
1 lemon
2 Tbsp butter
salt, pepper, garlic powder
(can be done in oven or crock pot) Take out chicken innards. poke lemon all over with a fork and stick inside the chicken. melt the butter and brush over the chicken, sprinkle with salt, pepper and garlic. Place in crock pot or oven and cover loosely with foil. Bake according to wrapper, or crock at high for 5-6 hours. if you crock it, it won't sit prettily on a platter, the meat will fall off the bone, but it's still yummy!

Chicken #2

Posted by AZ Kate
My personal favorite to do is to put chicken breasts in pour a jar of spaghetti sauce over it all and cook on low for 10 hours or high for 5 and then serve it over pasta. Sort of a Chicken caciatore deal.

Chicken #3

Posted by Michelle R.
Just put the chicken in the crockpot and pour some barbecue sauce over and into it, cook all day!

Chicken #4

Posted by Mary Leggewie
Dump a jar of store bought spaghetti sauce and "let 'er rip." I cook noodles and make it into chicken cacciatore.

Slow Cooker Stewed Chicken and Sausage

Posted by Michele B
1 small chicken (about 2 1/2 pounds) cut into 8 pieces
salt and pepper to taste
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 pound smoked sausage, cut crosswise into 1/2-inch slices
2 cups julienne onions
Salt
Cayenne
4 bay leaves
1 tablespoon chopped garlic
6 cups canned chicken stock
1/4 cup chopped green onions
Season the chicken pieces with salt and pepper. In a mixing bowl, add the flour and season with salt and pepper. Dredge the chicken in the seasoned flour, coating each side completely. Add the oil to the slow cooker, over medium heat. When the oil is hot, add the chicken. Turn to brown the chicken on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir and cook for 5 to 6 minutes. Add the onions. Season with salt and cayenne. Cook for 5 to 6 minutes. Add the bay leaves, garlic and chicken stock. Cover the slow cooker and cook for 3 hours, or until the chicken is tender. Stir in the green onions. Reseason if necessary.

Slow Cooker Lemon Garlic Chicken

Posted by Michele B
1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
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. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs.

Slow Cooked White Chili

Posted by Laurajean

1 lb boneless skinless chicken breasts, cubed
1 med onion, chopped
1 garlic clove, minced
1 tbs veg oil
1 1/2 cups water
1 can (15 oz) white kidney or cannelini beans, rinsed and drained
1 can (11 oz) whole kernel white corn, drined OR 1 1/4 cups frozen shoepeg corn
1 can (4 oz) chopped green chiles
1 to 2 tsp ckn bouillon
1 tsp ground cumin
In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hrs or until ckn juices run clear and flavors are blended. Yield: 8 servings

Slow Cooker White Chili #2

Posted by Laurajean

3 med onions, chopped
2 garlic cloves, minced
1 tbs oil
4 cups cubed cooked chicken or turkey
2 cans (15 oz each) white kidney or cannellini beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
2 cups chicken broth
1 can (4 oz) chopped green chiles
2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 cup minced fresh cilantro or parsley
Corn chips, shredded Monterey Jack Cheese and sour cream
In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the ckn, beans, broth, green chiles, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hrs or until bubbly. Stir in the cilantro. Serve over corn chips; top with cheese and sour cream. Yield: 8 servings

Chicken in Sour Cream Sauce

Posted by laurajean
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp lemon-pepper seasoning
6 bone-in chicken breast halves, skin removed (I have also used boneless)
1 can (10 3/4 oz) cream of chicken soup, undiluted
1 cup sour cream
1/2 cup white wine or chicken broth
1/2 lb fresh mushrooms, sliced
Combine the first 4 ingredients; rub over chicken. Place in a greased slow cooker. In a bowl, combine the soup, sour cream and wine or broth; stir in the mushrooms. Pour over chicken. Cover and cook on low for 6-8 hours or until chicken juices run clear. Thicken the sauce if desired (I usually add 2 Tbs quick cooking tapioca to the sour cream sauce and it will thicken as it cooks. Or you can thicken with flour or cornstarch after it cooks.) This is absolutely delicious.

Salsa Chicken in the Crockpot

Posted by MyraS
taco seasoning mix
4-6 chicken breast
jar of salsa
8 oz sour cream
Sprinkle taco seasoning on chicken breasts. Place chicken in crockpot and cover with salsa. Cook for 6 hours on high. Remove chicken and stir in sour cream.
This is excellent served over rice or as tacos.
One of our family favorites. This is one of my Weight Watcher recipes but the family didn't know until after it was served and they raved about it. I have even used yogurt rather than the sour cream and it was fine.

Chicken with Stuffing in the Crock Pot

Posted by laurajean
4 boneless, skinless chicken breast halves
2 cans (10 3/4 oz) cream of chicken soup, undiluted
1 1/4 cups water
1/4 cup butter or margerine, melted
1 pkg (6 oz) stuffing mix (whatever kind you like...cornbread, chicken, etc)
Place chicken in a greased slow cooker (I like to cut mine up into large chunks, and with my big eaters, I will sometimes add an extra piece of chicken). Top with soup (the original recipe calls for only one can, but I think it is better and "saucier" with 2). In a bowl, combine the water, butter and stuffing mix; spoon over chicken. Cover and cook on low for 4 hurs or until chicken juices run clear.
I like to make this on Sundays. I put the stuff in the crockpot in the morning around 8 or 8:30. By the time we get home from church, it is ready. This is really yummy.
Sometimes I add some chopped onion and chopped celery to the stuffing mix. And if I am feeling *fancy* I might add some chopped apple and a handful of nuts. That really jazzes it up.

"Only Four Ingredients!" Recipe

Posted by Michelle R.
1) Whole chicken, rinsed, 2) a whole lemon 3) 1/2 Cup of honey 4) 1/2 Cup of orange juice.
Wash and then poke the lemon a few times and then stuff into the cavity of the chicken. Put the chicken in the pot. Mix the orange juice and the honey. Pour it over the chicken and leave it on low for 8 hours. Flip the chicken over about 1/2 way through and baste it a few times. You can also squeeze the lemon over the chicken. We had it with home made rolls, steamed vegetables, and some boxed stuffing.

BBQ CHICKEN CROCKPOT STYLE

Posted by Michele B
1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste
Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

Teriyaki Chicken

Posted by Emma at the Lake
Place 2 to 4 pounds of chicken in a crockpot. I like to use chicken thighs. Mix the following in a small bowl:
1/2 cup soy sauce
1/2 cup sugar
1/4 teaspoon garlic powder
3/4 tsp. ground ginger
1 1/2 tablespoons vinegar
2 tablespoons olive oil
Pour sauce over chicken. Cook on low at least 6 hours-longer won't hurt. Thicken the sauce if desired before serving. The longer it cooks, the thicker it gets. If you haven't used boneless chicken, be sure to debone it and take the skin out before serving.
I usually serve this over rice along with egg rolls and steamed veggies (broccoli or fresh green beans) on the side.

Chicken in Sour Cream Sauce (crockpot)

Posted by Emma at the Lake
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
6 chicken breast halves (easiest if they're boneless)
1 can cream of chicken soup, undiluted
1 cup sour cream
1/2 cup white wine or chicken broth
1/2 lb. fresh mushrooms, sliced
Place chicken in a slow cooker. Sprinkle with spices. In a bowl, combine soup, wine or broth, and mushrooms. Pour over chicken. Cover and cook on low 6-8 hours or until chicken juices run clear. Add sour cream about five minutes before serving. You can also thicken if desired. I have also added fresh/frozen broccoli-yummy. This is great served over rice or noodles.

Crock pot Chicken and stuffing recipe

1 1/2 lbs boneless, skinless chicken tenders (i usually cut these in one or 2 pieces, but you don't have to)
2 cans cream of chicken soup
1 1/4 cups water
1 pkg (6oz - 8oz if you want it to stretch farther) stuffing mix
1/4 cup melted butter
1 or 2 ribs finely chopped celery
1 small onion, finely chopped
Place chicken in a crock pot that has been generously sprayed with non-stick spray. Top with soup. Combine stuffing mix, celery, onions, water and butter. Spoon over chicken. Cover and cook on low for 4-4 1/2 hours or until chicken juices run clear.

My All-Time Favorite, No Fail, Crock Pot Recipe

Posted by laurajean
Hunk of meat (Beef, Deer roast, chicken, pork, etc)
You can cut this into hunks or chunks or whatever size you want.
Mix the following:
1 or 2 cans cream of mushroom soup, undiluted
1 envelope onion soup mix
dash each of soy sauce and worcestershire sauce
any of your favorite dried (or fresh) herbs
Pour this over the meat and cook on low all day long.
This is good! Serve it with rice or noodles.

Crockpot Pork Recipes

Pork in the Crockpot #1

Posted by Dadia
1 brisket - or pork loin
1 bottle bar-b-cue sauce
About 1/2 to 1 cup water
Prep the brisket by removing all silver skin if the butcher didn't already do this, place it in the crockpot, pour the sauce over it and cook on high for about 6-8 hrs. or (preferably) on low for about 10-11 hrs. The cooking time will depend on how large a brisket you got.
When done, remove lid from CP and using two forks shred the brisket. Easy to serve on rolls or buns.

Pork in the Crockpot #2

Posted by SoCalPam
Take a pork roast, shake it up with a little Kitchen Bouquet if you want it more brown, then stick it in the crock pot on low in the morning and forget about it all day. After 10-12 hours, take it out and let it cool a bit. Eat 1/4 of it for dinner that night with gravy you make from the drippings (I always cheat and use a brown gravy package mix and then add the drippings). Serve with microwaved "baked" potatoes or instant mashed.
Take the rest of the meat and separate it into four piles: 2 piles of small chunks (for stir fry), shredded (for BBQ sandwiches), longer shreds (for fajitas/tacos). The number of piles and sizes will depend on the size of the roast. I usually buy one that costs about $7 or $8 and it does the trick, but then my two boys aren't big eaters yet.
Wrap all pork well in foil, then slide into Ziplock bags. Label and freeze. Each morning pull out a bag, let thaw in the fridge, then prepare. Try not to eat it every day as pork can be a bit rich on the stomach. I like to alternate it and have a pork recipe about once a week.
For the BBQ pork, put it into a microwave safe bowl, add sauce and warm up. Serve on hamburger buns.
For the stir fry, add a bag of instant stir-fry veggies plus teriyaki sauce to taste (about 1/3-1/2 a cup). Serve over rice.
This is a great way to have some variety in your diet! Best part: ANYONE can do this. It takes zero skill.

Pork Chops #1

Posted by Sherri
4 center cut pork chops
1 can reduced fat cream of mushroom soup
black pepper
garlic powder
Season chops with pepper and garlic powder. Place in crock pot; cover with soup. Cook on low 4 - 5 hours. Serve with rice.

Pork Chops #2

Posted By: Sherri
4 center cut pork chops
1 pkg. onion soup mix
1 cup fat free chicken broth
Place pork chops in crock pot. Combine soup and broth and pour over chops. Cook on low 6 - 8 hours.

Pork Chops #3

Posted by Sherri
6 - 8 medium carrots, coarsely chopped
3 - 4 medioum potatoes, cubed
4 - 3/4" thick pork chops
1 onion, sliced
1 envelope Liption Onion Soup Mix
2 cans cream of mushroom soup, undiluted
Place carrots and potatoes in crock pot. Top with pork chops and onion. Mix cream of mushroom soup with dry soup mix; pour over all. Cook on low 6 - 8 hours or until tender.

Peking Pork Chops

Posted by Jessica
6 pork chops
1/4 c. brown sugar
1 tsp. ginger
1/2 c. soy sauce
1/4 c. ketchup
1 clove garlic, crushed
salt and pepper to taste
Trim fat from pork chops. Place in slow cooker. Combine remaining ingredients and pour over meat. Cover; cook on low 4-6 hours. I used about 1 - 1 1/2 tsp. garlic powder instead of crushed garlic, only because I'm out of fresh garlic. It was still delicious. I served the chops with plain white rice (the pork chop sauce poured over the rice is really good!) I also steamed frozen peking veggies over water that had about 1/2 tsp. ginger in it.

BBQ Pork

Posted by Michele B
Boneless pork roast
1/4 cup apple cider vinegar
1/4 cup water
Salt and pepper to taste
1 cup or more BBQ sauce to taste
1/2 cup ketchup
Place pork, vinegar, and water in crock pot on low for 8 hours. Then, drain water and vinegar out. Add BBQ sauce and ketchup. Shred pork into sauces with fork. Keep warm in crock pot until ready to serve. Serve on buns.

Pork and Kraut

1 Pork roast (picnics are cheap and good, just cut off the fat first)
1 bag, jar, or large can of sour kraut
6 red potatoes, just wash and cube them, no need to peel
1 12 oz. frozen apple juice (DO NOT mix with water)
Place roast, kraut, and potatoes in crock pot. Put frozen apple juice on top. Put on the lid, and cook on low for 8 hours, or high for 5-6. GREAT for Sundays. We enjoy basic Bisquick dumplings on top.
Serve Pork and Kraut with fried apples.

Slow Cooker Carnitas

Posted by Michele B
18 ounces lean boneless pork loin, trimmed of all visible fat and roughly chopped
28 ounces red enchilada sauce
14 ounces beef broth
1 Anaheim chile pepper, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
4 Roma tomatoes, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped
6 whole-wheat pita breads
Place chopped pork in a slow cooker. Top with enchilada sauce, beef broth, peppers, tomatoes, and about half of the cilantro. Cover pot and simmer on low for 4 hours or until pork is tender.
Scoop 3 ounces of the pork mixture onto each of the 6 pita breads and gently fold over each bread. Garnish with remaining cilantro and serve warm.

Apricot Glazed Pork Roast

1 can chicken broth
1 jar [18oz] apricot preserves
1 large onion, chopped
2 tbsp Dijon mustard
3 1/2 to 4lb boneless pork loin roast
Mix broth, preserves, onion and mustard in slow cooker. Add pork loin and turn to coat. Cover and cook on low 8-9 hours. Serve with veggies and mashed potatoes.

Ham

Line crock pot with foil. Place 1 ham in your crock pot. In a med. bowl mix 1 can crushed pineapple, 1 cup raisins, 1/4 cup brown sugar, and 2 Tbsp cinnamon. pour over the ham. cover with more foil, and cook for 8 hours on low, or 6 hours on high.

Crockpot Beef Recipes

Meatloaf #1

Posted by Shelly
I take about 3 lb. of ground beef and mix it with onion soup mix (Lipton or generic is fine). Then I mold it into a loaf and put it in the crockpot and top it with cream of mushroom soup (no water). I cook it on high for about 3 to 4 hrs. (put it in before I go to church, done when I get home). The juices from the ground beef make a gravy with the soup. It is good that way.
If I have left over meatloaf, I dice it up and mix the gravy with cooked egg noodles to make a stroganoff. Basically I get 2 meals with one meatloaf.

Meatloaf #2

Posted by Shelly
3 lb. ground beef
1 pkg onion soup mix
2 cans cream of mushroom
Mix beef and onion soup mix and make into loaf. Put in crock pot and top with mushroom soup. Cook on high about 3 1/2 to 4 hours. Not only do you have the meat, but the gravy for mashed potatoes!
If you have some left over meatloaf and gravy, cut it up and stir in with cooked noodles. It makes another type of stroganoff.

Meatloaf #3

1 pound Bob Evans Original Recipe Sausage Roll
1 pound lean ground beef
1 cup ketchup
1 package (1.25 ounces) dry onion soup mix
1/2 cup bread crumbs
2 eggs, beaten
In a large bowl combine sausage, beef, 1/2 cup ketchup, soup mix, bread crumbs and eggs. When well combined, shape into loaf to fit your slow cooker. Place in slow cooker, cover and cook on low heat for 4-6 hours. Add remaining ketchup on top of meatloaf 30 minutes before serving. Cover and continue cooking on low heat for 30 minutes. Let stand 5 minutes before slicing. Serve hot. Refrigerate leftovers.
Makes 6 to 8 servings

Meatloaf #4

Posted by laurajean
1 egg
1/4 cup milk
3 slices of bread, "crumbed"
1 small onion, finely chopped
1 small green pepper, finely chopped
1 tsp salt
1/4 tsp pepper
1 1/2 lbs ground beef
1/4 cup of ketchup
Beat egg and milk. Stir in bread crumbs, onion, green pepper, salt and pepper. Add the beef and mix well. Shape into a round loaf (or whatever shape to match your crock pot). Place in the bottom of crock pot. Spread ketchup on top of loaf. Cover and cook on high for 1 hour. Reduce heat to low and cook for 7-8 hrs longer or until meat is no longer pink.
variations:
Add a 10 oz pkg of frozen, chopped spinach (thawed and drained)
Spicy: omit salt, pepper and ketchup. Add a pkg of Taco seasoning, and top meatloaf with enchilada sauce or salsa.
You can also add veggies to this as it cooks, such as potatoes, cut into small chunks, carrots, celery, onion, etc.

Our favorite crockpot recipe: Mexican Beef

Posted by Laura in TX
1 1/2 lb. beef stew meet
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. salt
1 Tbsp. chili powder
1 Tbsp. prepared mustard
1 pkg. Lipton's Onion Soup mix
1 (16-oz.) can diced tomatoes
1 (16-oz.) can pinto or kidney beans, drained
Put the meat on the bottom of the crockpot and put everything else on top of it. Cover and cook on low for 6 to 8 hours, stirring occasionally. Turn control to high. Add beans and cook, covered, for the time it takes you to make some rice to serve it over.
You can substitute the Lipton's Onion Soup mix with one chopped onion and a beef bouillon cube.

Crock Pot Stroganoff:

Posted by Shelly
1 1/2 lb stew meat
1 envelope onion soup mix
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
1 small can drained mushrooms (optional)
Mix together in crock pot. Cook on high for about 3 to 3 1/2 hours. Serve over cooked noodles or mashed potatoes.

Crockpot Cube Steak Stew

Posted by Michele B
INGREDIENTS:
1 tablespoon vegetable oil
1 1/2 pounds cube steak, cut into bite-sized pieces (or use tenderized round steak)
1 cup chopped onion
1 tablespoon red wine or cider vinegar
2 cans (16oz each) small new potatoes
2 cans whole kernel corn, drained
1 package mushroom gravy mix
1/4 cup water or broth
salt and pepper to taste
PREPARATION:
In a skillet over medium high heat, brown the beef and onions quickly in hot oil. Transfer to the Crock Pot; add vinegar to skillet and scrape browned bits up with a spatula; add to Crock Pot. Add potatoes and corn, then sprinkle with gravy mix; pour water over and mix to combine. Cook on low 7-9 hours. Adjust seasoning to taste.

Crockpot Cube Steak and Gravy

Posted by Michele B
2 pounds cube steak, or tenderized round steak, in serving-size pieces
salt and pepper
flour
1 envelope onion gravy mix
1 can cream of mushroom soup
1 cup water
PREPARATION:
Sprinkle beef with salt and pepper. Dip steaks in flour, fry until brown. Place in slow cooker. Add water, soup, and gravy mix. Cover and cook on low for 6 to 8 hours serve with mashed potatoes or rice.

Roast

Posted by Mary Leggewie
The other EASY crockpot idea is a roast of any kind with a jar of BBQ sauce dumped on it. Make some mashed potatoes, veggie and salad and you're all set.

Easy Crockpot Stroganoff

1 lb beef tips or stew meat
1 envelope dried onion soup mix
1 can cream of celery soup
1 can cream of mushroom soup
Combine all ingredients in crock pot. Cook on low for 6-8 hours until meat is done. If possible, stir occasionally. Serve over noodles.

Corned Beef and Cabbage

3 carrots, cut into 3" pieces
4lbs corned beef brisket
3 medium onions, quartered
1 cup water
1/2 small head of cabbage, cut into wedges
Put all ingredients in order listed except cabbage in crockpot. Cover and cook on low 8-10 hours. Add cabbage wedges to liquid, pushing down to moisten, turn to high and cook 2-3 more hours.

French Dip Roast

1 large onion, quartered and sliced.
1 beef bottom round roast 3lbs
1/2 cup of water
1 package au jus gravy mix
1/8 tsp seasoned pepper
Place onion in crock pot. Trim excess fat from roast. Place in crock pot. Stir together water, au jus mix, and pepper. Pour over roast. Cover and cook on high 5-6 hours, or low 10-12 hours until very tender]. Remove meat from liquid, let stand 5 min, slice thinly across grain. Make sandwiches on hard rolls or french bread, using meat and onions. Serve with broth for dipping.

Saucy Meatballs

Posted by Sherri
1 pg. (6 oz.) Stove Top Stuffing for Turkey
1 1/2 lb. ground beef
1 egg
1/2 c. water
2 c. sliced, fresh mushrooms
2 medium bell peppers, sliced
1 jar spaghetti sauce
1/3 c. grated parmesan cheese
Combine stuffing mix, meat, egg and water. Shape into 1: balls. Place in slow cooker; top with mushrooms, peppers and sauce. Cover with lid and cook on low 6 - 8 hours. Serve over cooked, angel hair pasta. Sprinkle with pamesan cheese.

Beef in Mushroom Gravy

Posted by Sherri
2.5 lbs. boneless round steak
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 c. water
Cut steak into bite size pieces; place in crock pot. Combine soup mix, undiluted soup, and water. Pour over beef. Cover and cook on low 6 - 8 hours. Serve with rice or mashed potatoes

Corned beef in Crock pot

Posted by Briva
3 carrots, cut into 3-in pieces
3-4lbs corned beef brisket
2-3 medium onions, quartered
3/4 to 1/ 1/4 cups water
1/2 small head of cabbage, cut into wedges
Put all ingredients except cabbage wedges in crock-pot in order listed. Cover and cook on Low 10-12 hrs (High: 5-6hrs). Add cabbage wedges to liquid, pushing down to moisten, after 6hrs on Low(or 3hrs on High). Note: Vegetables may be varied, or omitted for plain corned beef.
Cabbage: To prepare more cabbage than crock-pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock-pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 min.

Easy Cheesy Cube Steak

Posted by Michele B
package (usually 4 to 6 medium sized) of cube steaks
2 cans of cheddar cheese soup (or one jar of Ragu cheddar cheese sauce)
spices to taste (onion powder, garlic etc)
potatoes (optional)
Smother with Adolf's Tenderizer (according to my sister-in-law it adds to the flavor) and spice up the meat to your desired taste. Put the meat in the crock pot and dump in the soup (or sauce) and cook at least 8 hours on high. The longer the better for more tender meat. For a one pot meal add potatoes half way through cooking. They take on a nice cheese flavor. This will usually serve four people for more just increase the amount of the soup or do a combination of both one jar of Ragu and one can of soup. It's a throw in what you have kind of meal. Don't have cube steak, use round steak or basically any type of meat you have on hand.

Loose Meat sandwiches

Posted by Lisa
Use however many lbs of hamburger it takes for your family. You will need 1 can of clear chicken broth per 1 1/2 lbs of hamburger.
Brown hamburger. Drain well.
Add your cans of clear chicken broth. You will need to keep this at a moderate heat and stir constantly; you want it to lightly boil....continue this until the liquid is boiled almost dry. You will have to stay with it while you so this.
Now if you are going to eat right away go for it.....put on buns and top with mustard, onion, pickles.
IF you want to eat them midwestern style don't put ketchup on them. A traditional Maid-rite here in Iowa would be hamburger on the bun, mustard, onion, pickes and salt to taste. Serve with coleslaw, chips or fries.
IF you aren't going to eat till later leave just a tad bit of liquid and put it in the crock pot on low until you are ready to eat.

Beef on a Bun

Take a chuck roast, put it in the crock pot, sprinkle a package of Zesty Italian seasoning (2 packages depending on the size of the roast) over it and cook on low all day. Sometime before serving shred up the beef. Serve on a bun with chips and pickles. Its a family favorite

Sweet and Sour Meatballs

Posted by Michele B
1 pound hamburger
1/2 cup plain dry bread crumbs
1/4 cup milk
2 T. chopped onion
1 tsp. salt
1/2 tsp Worcestershire sauce
1 egg
Sauce:
1/2 cup brown sugar
1 T. cornstarch
1-can (13 ? oz) pineapple chunks, drained (save juice)
1/3 cup cider vinegar
1 T. soy sauce
1 small green pepper, cut into julienne
Preheat oven to 350 degrees F.
Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low.
Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours.

Skirt Steak with Pearl Onions

Posted by Michele B
1/3 cup all-purpose flour
3 pounds skirt steak, each piece cut into thirds 3 to 4 tablespoons olive oil
2 cups low-sodium beef broth
1 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
2 tablespoons tomato paste
1 1/3 pounds pearl onions peeled skinned and left whole*
3/4 cup firm spicy green olives, pitted and coarsely chopped (optional) Place the flour in a shallow bowl and coat the meat on all sides, knocking off any excess flour. Set aside.
Heat 3 tablespoons of the oil in a large saute pan set over high heat. Brown the meat a few pieces at a time. Be careful not to crowd the pan or the meat will steam, not brown. Add more oil to the pan as necessary. Transfer the browned meat to the insert of the slow cooker. Add the broth and red wine to the saute pan and bring to a boil over high heat, using a wooden spoon to scrape any browned bits of meat clinging to the pan. Cook until the liquids have reduced by half. Pour the broth and wine mixture over the meat into the insert, and then add the vinegar, soy sauce, tomato paste, onions. Cover and cook on low for 7 hours or on high for 3 1/2 hours, until the meat is extremely tender when pierced with a fork. Add the olives, and cook for another 20 minutes. Serve with fusilli or any other kind of pasta tossed with butter and parsley and steamed broccoli.
* To peel small onions easily, plunge them into boiling water for 10 to 15 seconds. Transfer them with a slotted spoon to a bowl of cold water. The skins will slip right off when loosened with a small, sharp knife.

Crockpot Bean Recipes

Crockpot Chile #1

Posted by Karla B
2 Tb. olive oil
1 lg. onion, chopped
3 garlic cloves, smashed
2 lbs. boneless chuck, diced or ground for chili
1/2 c. ground mild red chile
2 Tbl. ground cumin
2 tsp. dried oregano
1 Tbl. sweet paprika
1 tsp. cider vinegar
1/2 c. strong brewed coffee
2 c. crushed tomatoes
1/4 c. mild chili powder
3 c. water as needed
1 Tbl. salt
1/2 tsp. red pepper
Brown meat and set aside. In olive oil saute garlic, onions. Add meat, sauted veggies and balance of ingredients to large crockpot. Cook on low for 2 1/2 hours.
We ate it with shredded cheese on top. You could also put sour cream or chopped cilantro on top.

Crockpot Chili #2

I always have canned chili around: We make chili over baked potatoes (yummy), chili over spaghetti (one can will feed us all this way!), chili over rice. The children love it. Start the chili in your crockpot before you leave, and it will be ready in time for dinner, if you don't want to use canned.

Crockpot White Chili

Posted by Laurajean
1 lb boneless skinless chicken breasts, cubed
1 med onion, chopped
1 garlic clove, minced
1 tbs veg oil
1 1/2 cups water
1 can (15 oz) white kidney or cannelini beans, rinsed and drained
1 can (11 oz) whole kernel white corn, drined OR 1 1/4 cups frozen shoepeg corn
1 can (4 oz) chopped green chiles
1 to 2 tsp ckn bouillon
1 tsp ground cumin
In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hrs or until ckn juices run clear and flavors are blended. Yield: 8 servings

Bean Stew

Posted by SoCalPam
I use one of those 17-bean mixes and follow the package directions for preparation. (Generally I'll boil them for 15 minutes instead of letting them sit overnight as I don't like squishy beans.) Drain and place in large crockpot with one cut-up yellow onion, a big Tbsp. of crushed garlic, and one big hambone as well as about 1 cup of liquid (like homemade chicken broth or even water). Let it sit all day. Stir it occasionally so all the flavors have a chance to marry. This is a great hearty autumn dish that costs pennies.
Take the rest of the ham, slice it and serve with small rolls and dark mustard.

Frankie Beans

Posted by Michele B
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Bean and Veggie Stew

Posted by Michele B
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked
DIRECTIONS
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.
NOTES: For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

Crock Pot Black Beans

Posted by Sherri
1 small pkg. dried black eye peas
2 chicken bouillon cubes
chopped onion
6 - 8 cups water
Cover peas with water and soak overnight. Rinse and drain peas; place in crock pot. Add 6 - 8 cups fresh water, bouillon, chopped onion. Cook on low 8 hours.

Other Crockpot Recipes

Crock Pot Pizza #1

Posted by Shelly
12 oz. egg noodles, cooked and drained
1 lb. of ground beef or ground sausage
1 cup of pizza sauce
1 cup of spaghetti sauce
12 oz. mozzerella cheese
12 oz. cheddar cheese
1 pkg pepperoni
sliced black olives, sliced green olives, sliced mushrooms, any of your favorite toppings
Brown ground beef and drain. Add sauces. Layer crock pot with meat mixture, noodles, toppings, and cheese (usually 2 or 3 times depending on size of crock pot). Cook on high for about 2 hours until cheese is melted and hot. Serving with garlic bread is yummy!

Crock Pot Pizza #2

1 (12oz)pkg of Kluske noodles (if you can't find those I think regular egg noodles will work)
1 lb hamburger
1 small onion(chopped)
1(8 oz) can pizza sauce
1(8oz) can spaghetti sauce
1 pkg pepperoni
1(8oz)pkg mozzarella cheese
1(8oz) pkg cheddar cheese(shredded)
I buy the big bag of mixed cheese instead of 2 seperate bags.
Cook noodles as package directs; set aside. Brown hamburger with onion and season with salt and pepper. Add the sauces to the hamburger.(stir) Layer in crock pot: hamburger mixture, noodles, pepperoni, cheeses: repeat layer. Cook on high 1 hour or low 2-4 hours....I have cooked this on low for about 6 hours and it has been ok.

Crockpot Pizza #3

Posted by laurajean
1 lb bulk Italian Sausage (I use turkey sausage)
1 can (28 oz) crushed or diced tomatoes
1 can (15.5 oz) chili beans
1 can (15 oz) black beans, rinsed and drained
1 can (2.25 oz) sliced black olives, drained
1 med. onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1/4 cup grated parmesan cheese
1 TBsp quick cooking Tapioca
1 Tbsp dried basil
1 bay leaf (I don't have any of those, so I'm not using it)
1 tsp salt
1/2 tsp sugar
hot cooked pasta
shredded mozzarella cheese, optional
Brown and crumble the sausage over med. heat until no longer pink; drain. Transfer to a crock pot. Add the nest 13 ingredients; mix well. cover and cook on low for 8-9 hrs or until slightly thickened. Discard bay leaf. Stir before serving over pasta. Sprinkle with mozzarella cheese.

Slow Cooker Pizza Meatballs

Posted by Michele B
1 1/2 pounds ground beef
1 teaspoon onion powder
1 egg
1 cup panko bread crumbs (Japanese bread crumbs)
1 1/2 teaspoons freshly chopped garlic
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Sauce:
2 or 3 (15-ounce) cans tomato sauce
1 (15-ounce) can crushed tomatoes
Italian seasoning, to taste
1 chopped medium onion
1 1/2 teaspoons fresh chopped garlic
Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
In a slow cooker (crockpot), on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.

Creamy Potatoes and Kielbasa

Posted by laurajean
1 package (28 oz) frozen O'Brien hash brown potatoes
1 lb fully cooked kielbasa or Polish sausage, cut into 1/4 in. slices
1 can (10.75 oz) condensed cream of mushroom soup, undiluted
1 cup (4 oz) shredded cheddar cheese
1/2 cup water
In a slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender. Yield: 6-8 servings.

Crockpot Mac and Cheese

Posted by Star
Here's the Crock Pot version; it's my family's favorite and great to take to work; just plug in three hours before lunchtime!
8 ounces elbow macaroni, cooked and drained (do not overcook)
1 13 ounce can evaporated milk
1 cup whole milk
1/4 cup (1/2 stick) melted butter
2 large eggs, beaten
4 cups grated sharp cheddar cheese, divided
Salt and white pepper to taste
1/3 cup grated Parmesan cheese (optional)
In crock pot, mix cooked macaroni, evaporated milk, whole milk, melted butter, beaten eggs, 3 cups of cheddar cheese and salt and pepper to taste. Top with remaining cup of cheddar cheese and Parmesan cheese, if using. Cover and cook on low setting for 3 hours.
Makes 8 servings.

Dinner is ready in a flash!

Posted by Shelly
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 envelope of onion soup mix
1 small can of mushrooms sliced (or stems and pieces)
1 1/2 lbs. of stew meat
Mix all in crockpot and cook on high about 3 1/2 hours. Serve over cooked egg noodles or mashed potatoes.
You can use all generic brands for this and it makes it cheaper and it tastes great!

Cheesy Spinach

Posted by laurajean
2 pkg (10 oz) frozen chopped spinach, thawed and well-drained
2 cups (16 oz) small curd cottage cheese
1 1/2 cups cubed process American Cheese (I prefer cheddar)
3 eggs, lightly beaten
1/4 cup butter or margerine, cubed
1/4 cup all purp. flour
1 tsp salt.
In a large bowl, combine all the ingredients. Pour into a greased slow cooker. Cover and cook on high for 1 hour. Reduce heat to low: cook 4-5 hours longer or until a knife inserted near the center comes out clean.

Egg and Broccoli Casserole

Posted by laurajean
1 carton (24 oz) small curd cottage cheese
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
6 eggs
1/3 cup flour
1/4 cup butter or margerine, melted
3 Tbs finely chopped onion
1/2 tsp salt
Additional shredded cheese, optional
In a large bowl, combine the first eight ingredients (I use a hand mixer - if you don't have a hand mixer, then lightly beat the eggs before adding them). Pour into a crock pot that has been sprayed with non-stick spray. Cover and cook on high for 1 hour. Stir. Reduce heat to low. Cover and cook 2 1/2 to 3 hours longer or until a thermometer (I have never done this!) placed in the center reads 160 nad the eggs are set. Sprinkle with additional cheese if desired.
Now....I add more broccoli in order to stretch it out a little more. I use maybe 16 oz of broccoli. I thaw it in the microwave and then chop it up a little bit in my food processor so it isn't so chunky.

Sweet Beer Simmered Hot Dog Bites

Posted by Michele B
2 pounds hot dogs, cut into bite-sized pieces
2 cups brown sugar
2 cups ketchup
1-12 oz. can of beer
Put all ingredients in a large saucepan and gently mix. Cover and put on low heat. Simmer slowly for about 45 minutes or until hot dog pieces are plumped up and sauce has slightly thickened. This can also be done in a slow cooker.
Serve in a chafing dish or other dish that can be kept warm, with toothpicks close by.

Tamales

Posted by Ruthi
We wanted the traditional tamale dinner for Christmas. It took me about 3-4 hours to cook and shred the meat (day before or use a slow cooker) and a few hours to mix the masa, spread the masa, fold the corn husks and wrap the corn husks. Then we steamed the tamales for about 3 hours. We cooked what we needed for Christmas Day and froze the rest in zip lock bags in quanities of 8 (what we need for one dinner). Just make sure you cleary mark which tamales are cooked and which are uncooked.
The steaming was the hardest part because I didn't have enough steamers. We just improvised the best we could.

Potato Soup

Posted by carolyn s.
2 c. water
1 box Mrs. Grass chicken noodle soup mix
4 potatoes- peeled and diced
2 c. milk
2 T. cornstarch
1/4 butter
2 c ham chunks
Cook potatoes in water with the "egg" from the soup mix. Cook til tender. Then add the noodles, milk, butter, and ham chunks. Mix cornstarch with a little cold water. Add to soup. Cook slow until thickened.

Vegetable Soup

1 box frozen but green beans
3 carrots, peeled and sliced thin
3 stalks celery, sliced thin
1 cup onion
1 16 oz can peas
1 17 oz can lima beans
1 15 or 16 oz can corn
4 cans diced tomatoes
1 large can beef broth
Place everything in slow cooker and cook med for a long time! I usually start early in the morning and it's ready by dinner time.

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