Chicken
Chicken Taco Salad
Ingredients
· 3-4 frozen or thawed chicken breast
· Approx 20 oz. salsa
· Romaine salad mix
· Chopped tomatoes & anything else you like in your salad
· Tortilla chips
Instructions
Place chicken in crock-pot and pour salsa over the top. Cook on high for 3+ hours.
When done, shred chicken with a couple forks. Assemble your salad, top with shredded
chicken, and eat with tortilla chips.
"Fried" Chicken
Serves: 4 Cooking Time: 4 hr
Ingredients
· 1 (2-1/2 to 3 pound) fryer chicken, cut into serving pieces
· 1 cup flour
· 1 teaspoon salt
· 1/8 teaspoon freshly ground pepper
· 1/4 teaspoon garlic powder
· 1 teaspoon leaf sage or oregano
· butter or vegetable oil
Instructions
Rinse chicken pieces and pat dry.
Combine flour with salt, pepper, garlic powder, and sage or oregano.
Toss chicken pieces with flour mixture to coat.
In skillet, heat butter or oil to 1/4-inch depth and cook chicken over medium-high heat until brown.
Place browned chicken in slow cooker, adding wings first; do not add any liquid.
Cover and cook on low setting for 4 to 8 hours.
http://www.recipelion.com/master_images/RecipeLion/33-Hearty-Slow-Cooker-Recipes.pdf
Rotisserie-Style Crockpot Roasting Chicken
Prep Time 10 Minutes Cook Time 6 Hours
Ingredients
· 1 whole Roasting Chicken
· 1 cup Chopped Onion
· 1 Tablespoon Kosher Salt
· 2 teaspoons Paprika
· 1 teaspoon Cayenne Pepper
· 1 teaspoon Onion Powder
· 1 teaspoon Ground Thyme
· 1 teaspoon White Pepper
· ½ teaspoons Garlic Powder
· ½ teaspoons Black Pepper
Instructions
Combine the spices in a small bowl.
Remove giblets from the chicken if they’re in there.
Rinse the chicken and pat dry.
Rub spice mixture on the outside and inside of chicken.
Place the chopped onions and garlic cloves inside the chicken.
Cover and put in the refrigerator for several hours. Overnight is best.
On the bottom of the slow cooker place foil balls or foil wrapped potatoes.
Put the chicken into the crockpot, breast side down on top of the foil.
Cook on low for 6-8 hours.
When done, remove the chicken to a serving platter and let rest for 15 minutes before serving. http://tastykitchen.com/recipes/main-courses/crockpot-roasting-chicken/
Honey Curry Chicken
Ingredients
¼ C margarine
½ C mustard
1 C honey
½ tsp curry
½ tsp salt
Instructions
Combine all ingredients. Pour over enough checken to fill a 9X13 baking dish (glass is best). Bake at 400 for 45-60 minutes OR in crock pot for 5-6 hours. Serve with rice.
Coconut Chicken Curry
Ingredients
· 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
· 1 teaspoon salt
· 1/2 teaspoon pepper
· 1 1/2 tablespoons vegetable or canola oil
· 2 tablespoons curry powder
· 1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
· 1/2 onion, thinly sliced
· 2 cloves garlic, crushed
· 4 medium red potatoes, cut into chunks
· 1 (14 ounce) can coconut milk, light or regular
· 1 (14.5 ounce) can stewed tomatoes, Italian style
· 1 (8 ounce) can tomato sauce
· 3 tablespoons sugar
· Hot cooked Jasmine rice or brown rice
Instructions
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet or saucepan over medium-low heat for two minutes, until fragrant (but don’t let it burn). Turn the heat up to medium and stir in onions and garlic and cook 7-9 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through or nearly cooked through (it will continue to simmer in the next step). Add potatoes, coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes OR pour it all in a slow cooker and let it sit at low heat for 4-5 hours to finish up cooking.. The sauce thickens slightly upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.
slightly adapted from Favorite Family Recipes
Basil Chicken
Ruth Hendriksen and daughter
Ingredients
· 4 whole skinless chicken breasts
· 1/2 teaspoon pepper
· 1/2 teaspoon basil
· 1 can cream of celery soup
· 1/2 whole green pepper – sliced
· 1-2 cups instant rice
Instructions
Put rice in bottom of crockpot with about a cup of water. Place chicken breasts on top of rice. Sprinkle with pepper and basil. Spread soup on top of chicken. Arrange slices of green pepper on top of soup. Cover and cook on low 4 to 6 (2 ½ to 3 hours on high)
BBQ chicken
Ruth Hendriksen and daughter
Ingredients
· 3-5 lbs boneless skinless chicken thighs
· 1 jar KC Masterpiece BBQ sauce (the smaller size should be enough)
· 1 chopped onion, if desired
Instructions
Put non-stick spray in crockpot. Pour about ¼ cup bbq sauce in the bottom of crockpot. Add one layer of chicken, salt and pepper, and top with onion and ½ of barbeque sauce. Top with remaining chicken (also salt and pepper this layer), remaining onion, and remaining bbq sauce. Cook on low 4-6 hours or on high around 3 hours. Serve with mashed potatoes (or rice) and a salad.
Zesty Slow Cooker Chicken Barbecue:
Meagen Williams
Ingredients
Ingredients
· 3 lbs boneless skinless chicken
· 1 1/2 c. bbq sauce (12 oz)
· 1/2 c italian salad dressing
· 2 tb worcestershire sauce
· 1/4 c brown sugar
Instructions
I sometimes shred it or cut it down to bite size pieces. I do mashed potatoes with it & steamed veggies, or serve it on rolls.
Sunshine Chicken
Ruth Hendriksen and daughter
Ingredients
· 16 oz skinned and boned uncooked chicken breast, cut into 4 pieces
· 4 Tbsp unsweetened orange juice
· 2 Tbsp brown sugar
· ½ tsp apple pie spice
· 1 teaspoon dried onion flakes
· 1 teaspoon dried parsley flakes
· ½ cup orange marmalade
Instructions
Spray a slow cooker with cooking spray. Evenly arrange chicken pieces in prepared container. In a medium bowl, combine orange juice, brown sugar, and apple pie spice. Stir in onion flakes, parsley flakes, and marmalade. Evenly spoon mixture over chicken. Cover and cook on low for 4-6 hours, or on high for 2 ½ to 3 hours.
Chicken
Ingredients
· 4 Chicken breasts
· 1 can cream of mushroom soup
· 1 c sour cream
· 1 8oz. can of mushroom pieces with juice
Instructions
Mix all together. Pour over chicken, sprinkle with parmesan cheese. Bake 350 for 1 ½ hours OR in crock pot for 5-6 hours
Cheaters Chicken Cacciatore
Ruth Hendriksen and daughter
Ingredients
· 6 boneless skinless chicken breasts
· 1 (28oz) jar spaghetti sauce
· 2 green bell peppers, seeded and cubed
· 8 oz fresh mushrooms, sliced
· 1 onion, finely diced
· 2 Tbsp minced garlic
Instructions
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic. Cook on low for 4-6 hours, or high for around 3 hours. Serve with pasta, if desired.
Lemon Creamy Chicken
Ruth Hendriksen and daughter
Ingredients
· 1 (10 ¾ oz) can cream of chicken soup
· ¼ cup water
· 2 Tbsp lemon juice
· 1 tsp Dijon-style mustard
· ¾ tsp garlic powder
· 4 boneless, skinless chicken breast halves
· Noodles, potatoes, or rice
· Grated parmesan cheese
Instructions
In slow cooker mix soup, water, lemon juice, mustard, and garlic powder. Add chicken and turn to coat. Cover and cook on low 5 to 7 hours or until chicken is done. Serve over rice, noodles, or potatoes. Sprinkle with cheese.
Crockpot Chicken Swiss
Ruth Hendriksen and daughter
Ingredients
· 4 boneless skinless chicken breasts
· 4 slices Swiss cheese
· 1 box stuffing mix and seasoning packet
· 2 cans reduced fat cream of chicken soup
· ½ cup chicken broth
· ½ cup parmesan cheese
Instructions
In a crockpot sprayed with nonstick spray, place chicken on bottom and layer with cheese. In a separate bowl, mix a box of stuffing and seasoning packet, cream of chicken soup, and broth. Pour and spread over the chicken. Sprinkle on parmesan cheese. Cook on high for 3 hours or low for 4-5 hours.
Greek Chicken Pita Folds
Ruth Hendriksen and daughter
Ingredients
· 1 medium onion, sliced
· 1 garlic clove, minced
· 1 lb boneless, skinless chicken thighs
· 1 ½ tsp lemon pepper
· ½ tsp dried oregano
· ¼ tsp ground allspice
· 4 pita pockets
· ½ cup plain yogurt
· 1 tomato, sliced
· ½ cup chopped cucumber
· 1 medium red pepper, sliced in thin strips
Instructions
In 4-6 quart slow cooker mix onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning. Cover and cook on low for 6-8 hours. Heat pita breads as directed on package. Meanwhile, remove chicken from slow cooker, place on cutting board and shred chicken with 2 forks. To serve, stir yogurt into onion mixture in slow cooker. Spoon chicken onto warm pita breads. With slotted spoon transfer onion mixture onto chicken, top with tomato, cucumber, and peppers.
Greek Chicken and Potatoes
Ruth Hendriksen and daughter
Ingredients
· 5 red potatoes, quartered
· 2 lbs boneless skinless chicken thighs
· 1 large onion, quartered
· 1 whole bulb garlic, minced
· 3 tsp dried oregano
· 1 tsp salt
· ½ tsp pepper
· 1 Tbsp olive oil
· 1 Tbsp lemon juice
Instructions
Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic. Sprinkle with seasonings. Top with oil and lemon juice. Cover and cook on high for 4-5 hours, or on low 8-9 hours.
Garlic Caesar Chicken
Ruth Hendriksen and daughter
Ingredients
· 4 boneless, skinless chicken thighs
· ½ cup chopped red pepper
· ½ cup classic Caesar dressing
· 3 garlic cloves, minced
Instructions
Place chicken in slow cooker. Cover with red pepper, garlic, and Caesar dressing. Cover and cook on low for 4-6 hours. Serve over spinach fettuccine noodles.
Slow Cooked Italian Chicken
Serves: 4
Ingredients
· 1 whole chicken
· 2 carrots, sliced thinly
· 2 onions, sliced thinly
· 2 celery stalks with leaves, chopped
· 1 1/2 teaspoons salt
· 1/2 teaspoon black pepper
· 1 can (about 16 ounces) chicken broth
· 2 cups water
· 1 teaspoon basil, crushed
· 2 1/2 tablespoons Italian seasonings mix
Instructions
Place chicken, back side down in the slow cooker. Add carrots, onions, celery, salt, pepper, chicken broth, water, basil, and seasonings. Cover and cook on low for 7 to 10 hours, or until chicken is cooked through.
Get a little taste of island living with this slow cooked Hawaiian chicken. Seasoned with pineapple and bell peppers, this tasty Hawaiian chicken recipe is bursting with tropical flavors. http://www.recipelion.com/tag/OnePots/page/12#
Italian Chicken and Potatoes
Ruth Hendriksen and daughter
Ingredients
· 4 potatoes, peeled and diced
· 1 pound boneless, skinless chicken breasts
· 1/2 cup extra spicy Italian salad dressing
· 1/2 teaspoon pepper
Instructions
(Boil potatoes for 15 minutes and drain before putting them in the crockpot, otherwise they won’t be done when the chicken is done.) Place the potatoes on the bottom of the crockpot, then drizzle with half of the dressing. Top with the chicken and drizzle with remaining dressing and pepper. Cover crockpot and cook for 4 to 6 hours on low (on high for 2 ½ to 3 hours) until potatoes are tender and chicken is thoroughly cooked.
Creamy Italian Chicken
Ingredients
· 4 chicken breasts
· 1 envelope dry Italian salad dressing mix
· ¼ c, water
· ¼ c. melted butter
· 1 8 oz. package cream cheese softened
· 1 can Cream of Chicken soup
· Hot cooked rice or noodles
Instructions
Rinse chicken well place in slow cooker. Combine water and salad dressing mix, pour over chicken. Drizzle with melted butter. Cook on low for 5 hours. Shred chicken. Mix cream cheese and soup until blended. Pour over chicken and cook 1 hour longer. Serve chicken over rice or noodles. Easily serves 4-6.
Crock Pot Cream Cheese Chicken
Lisa M
Ingredients
· 4 -5 cans "Cream of _________" soup (Celery, Chicken, Mushroom)
· 5 -6 boneless chicken breasts
· 1 pkg. Italian Salad dressing mix (Good Seasons)
· 8 oz. cream cheese (cut into cubes)
Instructions
Put chicken and soup in crock pot on "Low". Stir.
Cook for 5-6 hours until chicken is done.
Take chicken out of soup and cut into bite-size pieces.
Add dressing mix and cream cheese into soup and stir.
Then add cut up chicken pieces.
Continue cooking for 30 min. on "Low". Stir.
Serve over rice or noodles.
Easy Crock Pot Chicken
Meagan Williams
Ingredients
· 3 or 4 chicken breast halves, cut into small chunks
· 1 can cream of chicken soup
· 8 oz. cream cheese
· 1 pkg. dry Italian dressing mix
· 1/3 soup can water
Instructions
Put all ingredients into a crock-pot. Cook on high for 3 to 4 hours or low for 5 to 6 hours. Serve over cooked noodles (or mix noodles in with sauce).
Slow Cooker Honey Sesame Chicken
· 4 boneless, skinless chicken breasts (thighs would be fine too)
· Salt and pepper
· 1 cup honey
· 1/2 cup soy sauce
· 1/2 cup diced onion
· 1/4 cup ketchup
· 2 tablespoons vegetable oil (could also use olive oil or canola oil)
· 2 cloves garlic, minced
· 1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
· 4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Sesame seeds
Instructions
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Asian Chicken Barbeque
Ruth Hendriksen and daughter
Ingredients
· 2 lbs Tyson boneless, skinless chicken thigh tenders (don't use chicken breasts)
· ½ cup soy sauce
· 1/3 cup packed brown sugar
· 2 Tbsp sesame oil
· 3 garlic cloves, minced
Instructions
Place chicken tenders into the bottom of a slow cooker. Lay as flat as possible. Combine the rest of the ingredients in a small bowl. Pour sauce over the chicken. Cover and cook on low for 2 hours. Turn chicken over and cook 1 hour longer.
Cashew Chicken (crockpot)
Ruth Hendriksen and daughter
Ingredients
· 2 lbs boneless, skinless chicken thigh tenders (don't use chicken breasts)
· ¼ cup all purpose flour
· ½ tsp black pepper
· 1 Tbsp canola oil
· ¼ cup soy sauce
· 2 Tbsp rice wine vinegar
· 2 Tbsp ketchup
· 1 Tbsp brown sugar
· 1 garlic clove, minced
· ½ tsp grated fresh ginger
· ¼ tsp red pepper flakes
· ½ cup cashews
Instructions
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.
Thai Peanut Noodles (crockpot)
Ruth Hendriksen and daughter
Ingredients
· 12 oz linguine or spaghetti, cooked
· 2 garlic cloves, minced
· 2/3 cup chunky peanut butter
· 1 cup chicken broth
· 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
· 1 cup shredded zucchini
· 1/3 cup soy sauce
· 1 tsp sugar
Instructions
Add garlic, peanut butter, broth, chicken zucchini, soy sauce, and sugar to a 3 quart slow cooker. Cover and cook on low for 4-5 hours or hight for 2-3 hours. Stir until smooth. Serve over pasta.
Thai Chicken and Noodles (crockpot)
Ruth Hendriksen and daughter
Ingredients
· 1 ½ lb boneless, skinless chicken breasts, cut into ½ inch pieces
· 1 red bell pepper, cut into short, thin strips
· 1 cup chicken broth
· ¼ cup soy sauce
· 3 garlic cloves, minced
· 1/4-1/2 tsp red pepper flakes (depending on how spicy you prefer)
· 2 Tbsp cornstarch
· 1/3 cup chunky peanut butter
· ¾ cup chopped pecans or cashews
· ¾ cup chopped cilantro
· ¼ cup lime juice
Instructions
Place chicken, bell pepper, broth, soy sauce, garlic, and red pepper flakes in slow cooker. Cover and cook on low for 3 hours. Mix cornstarch with lime juice in small bowl until smooth. Turn slow cooker on high. Stir in peanut butter, and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over spaghetti noodles or rice. Sprinkle with nuts and cilantro.
Sweet & Sour Chicken
Meagen Williams (from the recipe book that came with my crock pot)
Ingredients
· 2 ½ lbs. chicken breasts
· 1 14 oz. can pineapple slices
· 8 oz. French salad dressing
· 1 envelope dry onion soup mix
· 1 T. grated lemon peel
· 1 small green pepper, cut in strips
· 1 T. corn starch & 1 T. water
Instructions
Drain pineapple juice into crock-pot, and then add remaining ingredients, except pineapple & pepper to crock-pot. Cook on high 4 hours or low 7 hours. (or as your crock-pot requires) 15 minutes before serving, add pineapple & pepper.
Slow Cooked Hawaiian Chicken
Ingredients
· 1 pound boneless skinless chicken breast halves, cut into cubes
· 4 carrots, sliced
· 1/2 cup chicken broth
· 1 teaspoon ground ginger
· 1 tablespoon packed brown sugar
· 2 tablespoons soy sauce
· 1/2 teaspoon ground allspice
· 1/2 teaspoon red pepper sauce
· 1 tablespoon cornstarch
· 1 can (about 8 ounces) pineapple chunks in juice, undrained
· 1 medium red bell pepper, chopped
Instructions
Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 3 1/2-4 quart slow cooker. Cover and cook on low heat setting for 7 to 8 hours, or until vegetables are tender and chicken is no longer pink in center.
Mix cornstarch and juice from canned pineapples; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
Mix cornstarch and juice from canned pineapples; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
Cover and cook on high heat setting for about 15 min, or until slightly thickened and bubbly.
Nacho Chicken
Sue Jane McQueen
Ingredients
· 2 cans Nacho cheese soup (or cheese soups with a little bit of taco seasoning)
· 1 ½ can milk
· 16 oz. cream cheese
· 4 cans green chilies
· Salsa –some-
· 4 chicken bouillon cubes
· 4 chicken breasts – cooked and cut up
Instructions
Cook in crock pot for 3-4 hours on low
Serve with chips, rice, noodles, potatoes
Napkin Chicken Tacos
MaryAnn Hanks
Ingredients
· 4 boneless chicken breasts
· 1 C sour cream
· 1 C rice
· 1 can cream of chicken soup
· 1 pint salsa
Instructions
Cook in crock-pot all day on low
Serve in a flour shell with sour cream and cheese
Can also add:
· Black or kidney beans
· Corn
Chicken Cordon Bleu
Ruth Hendriksen and daughter
Ingredients
· 8 small boneless, skinless chicken breasts
· 1 tsp salt
· 1/8 tsp pepper
· 1 tsp dried thyme leaves
· 8 thin slices of ham
· 1 onion, chopped
· 4 garlic cloves, minced
· 1 (16 oz) jar Alfredo sauce
· 1 (10 oz) can cream of chicken soup
· 2 cups shredded Swiss cheese
Instructions
Sprinkle chicken breasts with salt, pepper, and thyme. Wrap a slice of ham around each breast and secure with toothpicks. (I've used a small piece of an uncooked spaghetti noodle instead of toothpicks to secure the ham around the chicken and it works great, and doesn't have to be removed at the end, it just cooks into the food.) Place onion and garlic in a 5 to 6 quart slow cooker. Top with wrapped chicken breasts. In medium bowl, combine remaining ingredients. Pour into slow cooker. Cover and cook on low for 5-7 hours or until chicken is thoroughly cooked. Serve with rice.
Slow Cooker Chicken Cordon Bleu
Ingredients
· 6 skinless, boneless chicken breast halves
· 1 (10.75 ounce) can condensed cream of chicken soup
· 1 cup milk
· 4 ounces sliced ham
· 4 ounces sliced Swiss cheese
· 1 (8 ounce) package herbed dry bread stuffing mix
· 1/4 cup butter, melted
Instructions
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, cook on Low for 4-6 hours, or 2-3 hours on High. http://www.sixsistersstuff.com/
Chicken and Veggie Lasagna
Ingredients
· 1 large onion, chopped
· 2 diced carrots
· 2 1/2 shredded, cooked chicken
· 2 tsp. parsley flakes
· 1 tsp salt
· 2 diced zucchini
· 2 cloves minced garlic
· 1 tsp oregano
· 1 tsp thyme
· 1 tsp pepper
Instructions
10-12 lasagna noodles, cooked al dente, drained and cut into thirds.
Sauté the onion, zucchini, carrots, and garlic. When vegetables are soft add cooked
chicken, and seasoning.
White Sauce
Ingredients
· 2 Tb butter
· 1 cup milk
· 2 cups shredded mozzarella, divided
· 2 Tb flour
· 1 tsp salt
· 12 oz cottage cheese
Instructions
Mix the butter, flour, and milk together in a glass bowl and microwave for 2 minutes. Stir
and then microwave another minute. This will help to thicken the mixture. Then add 1
cup mozzarella, salt, and cottage cheese.
Place 1/3 of the vegetable mixture in crock-pot, a layer of noodles (2 noodles thick), and
then place 1/2 the white sauce mixture on top. Add 1/3 of vegetable mixture, another
layer of noodles (2 noodles thick) and then the rest of the white sauce. The place the
rest of the vegetable mixture on top. During the last 30 minutes of cooking time, place 1
cup mozzarella cheese on top.
Ground Beef
Mexican Lasagna
Ruth Hendriksen and daughter
Ingredients
· ½ lb lean ground beef, browned and drained
· 1 (8 oz) can of tomato sauce
· ½ envelope taco seasoning (.75 oz)
· 1 cup refried beans
· 2 cups shredded cheddar cheese
· 4 (10 inch) tortillas, cut up into 1 inch squares
Instructions
Mix beef, tomato sauce and taco seasoning in medium bowl. Spread refried beans on bottom of 3 quart slow cooker. Layer meat sauce, cheese and tortillas 2 or 3 times. Cover and cook on low for 4 hours.
Slow-Cooked Lasagna
Ingredients
· 1 lb. lean ground beef
· 1 26-28 oz. jar tomato pasta sauce
· 1 8 oz. can no-salt-added tomato sauce
· 1/2 9 oz. pkg. (about 8) no-boil lasagna noodles
· 1 1 lb. jar Alfredo pasta sauce
· 12 oz. (3 C.) shredded mozzarella cheese
· 1/4 C. grated Parmesan cheese
Instructions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Spray 4-5-quart slow cooker with nonstick cooking spray. Spread 3/4 C. of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef. Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 C. of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top. Cover; cook on Low setting for 3 1/2-4 1/2 hours. If desired, cut into wedges to serve
www.recipe4living/recipes/slow_cooked_lasagna.htm
Crock Pot Pizza
Andi Howard
Ingredients
· 1 ½ lb hamburger, browned and drained
· 16 oz. shredded mozzarella cheese
· 1 onion, chopped
· 1 pkg. sliced pepperoni
· 2/3 box rigatoni noodles, cooked
· 1 can cream of mushroom soup
· 8 oz mushrooms, sliced
· 2 jars pizza sauce
Instructions
Alternate layers in crockpot as follows: hamburger, noodles, cheese, soup, mushrooms, onions, sauce, and pepperoni. Heat 4 hours on low in crock pot.
Fiesta Tamale Pie (Crockpot)
Ruth Hendriksen and daughter
Ingredients
· 3/4 cup yellow cornmeal
· 1 cup beef broth
· 1/2 lb. extra-lean ground beef
· 1 tsp. chili powder
· 1/2 tsp. ground cumin
· 1 (14 to 16 oz.) jar thick and chunky salsa
· 1 (16 oz.) can whole-kernel corn, drained
· 1 can black beans, drained and rinsed
· ½ cup Cheddar cheese, shredded
Instructions
In a large bowl, mix cornmeal and broth; let stand 5 min. In a separate bowl stir together beef, chili powder, cumin, salsa, corn and beans. Pour salsa mixture into a 3 1/2 qt. slow cooker, spread the cornmeal mixture on top. Cover and cook on LOW 3 to 4 hours until set (around 2 hours on high).
Sprinkle cheese over top; cover and cook another 5 min. or until cheese melts.
Slow Cooked Meatloaf and Potatoes
Ingredients
· 2 medium potatoes - peeled and cut into 1"
· 2 lbs. of ground beef
· 1 large onion finely chopped
· 1-1/2 C. ketchup - divided
· 3/4 C. crushed butter flavored crackers (ie. ritz)
· 2 eggs
· 2 tsp. salt
· 1/3 C. firmly packed brown sugar
· 1/2 tsp. prepared mustard
Instructions
Place the potatoes in a slow cooker. In a large bowl, combine the beef, onion, 3/4 C. ketchup, cracker crumbs, eggs and salt. Mix well. Place over the potatoes and pat down to form a loaf. In the same bowl, combine the brown sugar, mustard and the remaining 3/4 C. ketchup, mix well. Spread over top of loaf. Cook on low setting for 6 - 10 hours. Drain excess liquid and serve!
http://www.recipe4living.com/recipes/slow_cooked_meatloaf_and_potatoes.htm
Crock pot Hamburger Patties
Ingredients
· 1.80 pounds of ground chuck (odd amount? I wanted to make sure I was able to get 6 1/3 pound burgers out of it)
· 1 package of beefy onion dry soup mix
· 2 teaspoons of Worcestershire sauce
· 1 tablespoon of steak sauce
· Aluminum foil
Instructions
Mix all the ingredients together and go ahead and patty them out. Make sure not to overmix the meat. If you do it may be dry and/ or tough when done.
Take a long piece of aluminum foil (I used an eighteen inch piece) and roll it into a long skinny piece. Repeat this two more times. At this point I took the straight pieces and curled them around to look like an electric stove eye. Line the bottom of your crock pot with the aluminum foil curls.
Lay enough burger patties to make one layer. I didn't have them touching at all. Then take another piece of foil and fold it up to make another long skinny piece. Manipulate this piece the same way you did the others. Gently lay it on top of the first layer of patties.
Now you're going to lay the the remaining patties on top of that layer of foil. Fold a couple of paper towels and lay on top of the crock pot. Use the lid to secure the paper towels so they can properly catch all the water/ condensation from the lid.
Turn the crock pot to high and cook for 3 - 4 hours.
Pot Roast
Pot Roast
Ruth Hendriksen and daughter
Ingredients
· Beef pot roast, 3 to 4 lbs is the size we use I think
· 3-4 potatoes, peeled and cubed
· 2-3 carrots, sliced
· 1 onion, chopped
· 1 cup beef broth
Instructions
Put vegetable in bottom of crock pot, add salt and pepper and stir. Salt and pepper meat to taste, put in pot on top of vegetables. Add liquid. Cover, and cook on high 3-4 hours. (Low 5-6 hours.)
Simple Roast
Charlene Farnworth
Instructions
Roast in the crock pot with potatoes, carrots, onions, etc.
We dump a package of dry gravy mix over the roast, pour in a little water, turn the crock pot on high and go to church
Lemon Herbed Pot Roast
Ruth Hendriksen and daughter
Ingredients
· 1 lb pot roast
· 1 garlic clove, minced
· 1 tsp lemon pepper
· ½ tsp dried basil
· 1 cup beef broth
· 1 cup water
· 3 red potatoes, cut into small cubes
· 2 Tbsp cornstarch (dissolved in 2 Tbsp water)
Instructions
Combine lemon pepper, garlic, and basil. Press onto all sides of beef. Pour broth and water in slow cooker. Place roast in slow cooker. Place potatoes around the meat. Sprinkle lightly with additional lemon pepper. Cover and cook on high for 1 hour. Turn to low and cook for another 5-6 hours. Transfer meat and potatoes to a serving platter. Pour liquid into saucepan and heat to a boil. Add cornstarch mixture and whisk to make gravy. Serve gravy over roast and potatoes.
Day After Pot Roast
Do all the work a day ahead of time and let it marinate in your fridge before cooking. You could even mix everything in the slow cooker itself to save on time and dish washing!
Ingredients
· 3 pounds lean beef pot roast
· 2 tablespoons oil
· 1 cup tomato juice
· 3 tablespoons prepared mustard
· 4 tablespoons Worcestershire sauce
· 1 teaspoon basil
· 1 teaspoon oregano
· 1 teaspoon onion powder
· 1 teaspoon garlic salt
· 1/4 teaspoon fresh ground black pepper
Instructions
1. Place pot roast in bowl. Cover with oil, tomato juice, mustard, Worcestershire sauce, basil, oregano, onion powder, salt, and pepper. Mix to combine. Cover and refrigerate for 24 hours, or at least overnight.
2. When ready to cook, remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place meat in the slow cooker and cover with marinade. Cook on low for 8 to 10 hours.
http://www.recipelion.com/tag/Beef/page/26
Sunday Roast
Meagan Williams
Ingredients
· approx 3 lb. roast (frozen)
· Worcestershire sauce
· Celery Powder (or Celery Salt)
· Pepper
· Garlic Powder
· Seasoning Salt
· 2 bay leaves
· 1 pkg onion soup mix
· 1 can cream of mushroom soup
· 2/3 can of water (use soup can)
Instructions
Place frozen roast in a stock pot. Pour Worcestershire sauce all over the roast. Sprinkle the next 4 spices all over the roast (I'm going to say about 2 tsp each, but you just cover the roast with a thin layer of each spice). Place bay leaves on the roast. Pour onion soup mix all over the roast. Add soup (soup can be on roast or around the sides—it doesn't matter, it just needs to be in the pan somewhere). Pour water around the roast.
Cover with a lid. Cook at 325° for 5+ hours. If you cook it an hour longer it will be more tender.
Option: add cubed potatoes and about 2 lbs baby carrots after you add the water.
Increase water to 2 cans if you do this.
Note: depending on how tight your lid seals on your pan you may want to adjust the amount of water. If your pan seals tightly you'll use less water because the gravy will be too thin. If this happens just pour gravy into another pan and thicken with flour/milk or cornstarch. If your pan doesn't seal well, gravy will be thicker. The flavor will be good either way.
Pork
Slow Cooker Barbecue Pulled Pork with Potatoes
Yield: 8 servings
Ingredients
Sauce:
· 1 1/2 Tbs. oil
· 3 medium onions, finely chopped
· 8 garlic cloves, minced
· 2 Tbs. chili powder
· 1 C. ketchup
· 1/2 C. bottled chili sauce, such as Heinz
· 1/4 C. plus 2 Tbsp cider vinegar
· 1/4 C. packed dark brown sugar
· 2 Tbs. unsulphured molasses
· 2 Tbs. Worcestershire sauce
· 2 tsp. liquid smoke
· 1 tsp. freshly ground black pepper
Stew:
· 2 lb. baking potatoes, preferably russets, scrubbed
· 1 3 1/2 to 4 lb. boneless pork shoulder
· Corn tortillas or hamburger buns
· Pickle relish, for garnish (optional)
Instructions
To make the sauce, heat a large saucepan over medium heat. Swirl in the oil; then add the onions and cook, stirring often, until soft and fragrant, about 4 minutes. Stir in the garlic and chili powder and cook for 30 seconds; then stir in the ketchup, chili sauce, vinegar, brown sugar, molasses, Worcestershire sauce, liquid smoke, and pepper. Reduce the heat to medium-low and simmer for 5 minutes, stirring frequently. Remove from the heat, cover, and set aside while you prepare the potatoes and pork.
Peel the potatoes and shred them, using the large holes of a box grater or a food processor fitted with a shredding blade. Working in small batches, squeeze the potatoes over the sink to get rid of any excess moisture, then place them in a 4 1/2-quart (or larger) slow-cooker.
Pour the prepared sauce over the potatoes and mix well with a wooden spoon. Make a shallow well in the center and place the pork shoulder in it. Cover and cook on low for 10 hours, or until the pork is tender.
Remove the meat from the slow cooker and shred it, using a large meat fork, rather than a knife. If desired, skim any visible fat from the mixture in the slow cooker; then return the shredded meat to the sauce. Stir well, then cook on low for 30 minutes. Serve immediately with corn tortillas, or on hamburger buns with sweet pickle relish.
§ Chinese Pulled Pork: Omit the chili sauce. Add 1/2 C. hoisin sauce and 1 Tbs. five-spice powder with the ketchup.
§ Extra Spicy Pulled Pork: Omit the ketchup. Increase the chili sauce to 1 1/2 C.
§ Pulled Pork and Black Beans: Add one 15 oz. can black beans, drained and rinsed, to the sauce along with the meat for the final 30 minutes.
§ Rum Pulled Pork: Add 1/4 C. dark rum to the sauce along with the ketchup. Add 1 plantain, cut into 1-inch chunks, with the pork.
§ Szechwan Pulled Pork: Reduce the ketchup to 1/2 C. and add 1/2 C. hoisin sauce to the barbecue sauce. Also add 6-12 Chinese dried red chilies and 1 Tbs. Szechwan peppercorns, crushed. Peel and roughly chop 2 bananas and add them to the sauce with the meat for the last 30 minutes of cooking.
http://www.recipe4living.com/recipes/slow_cooker_barbecue_pulled_pork_with_potatoes.htm
Kulua Pork
Andi Howard
Ingredients
· 1 pork roast
· 5-6 cloves of garlic, minced
· 1 cup of soy sauce
· 2 cups of water
· 5-6 Tbsp liquid smoke
Instructions
Put all ingredients in a crock pot and cook on low for 8-9 hours. Separate liquid from the pork and then shred the pork. Mix liquid into the shredded pork to give enough flavor. Discard the remaining liquid. Serve with rice.
Kielbasa in Slow Cooker
Ingredients
- 4 kielbasa sausages(cut into 1-inch pieces)
- 2 C. ketchup
- 2 C. brown sugar
- 1 15-oz. can crushed pineapple, undrained
Instructions
Place all ingredients in crockpot - cook on low setting for 5-6 hours
http://www.recipe4living.com/recipes/kielbasa_in_slow_cooker.htm
Crazy Slow Cooker Pork Chops
Serves: 4
Ingredients
· 4 loin chops, lean
· 2 medium onions, sliced
· 1 teaspoon butter
· salt and pepper, to taste
· spices of choice, to taste
Instructions
1. Stand chops in slow cooker. Sprinkle with salt, pepper and spices.
2. 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.
http://www.recipelion.com/Crock-Pot-Recipes/Crazy-Crockpot-Pork-Chops#
Turkey
Slow Cooker Turkey Breast
Ingredients
· 1 (6 pound) bone-in turkey breast
· 1 (1 ounce) envelope dry onion soup mix
Instructions
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
Beef
Beef Stroganoff with Rice
Ruth Hendriksen and daughter
Ingredients
· 1 ½ lbs beef stew meat
· 2 Tbsp onion soup mix
· 1 (4 oz) can mushrooms, drained
· 1 (10 ¾ oz) can condensed cream of mushroom soup
· ½ cup sour cream
· 4 oz cream cheese
In 2-3 quart slow cooker, mix stew meat and dry soup mix until evenly coated. Top with mushrooms and soup. Cover and cook on low 7-8 hours. Just before serving stir sour cream and cream cheese into beef mixture until smooth. Serve over hot, cooked rice. Makes 5 servings.
Sweet and Spicy Ribs
Ruth Hendriksen and daughter
Ingredients
· 5 cups barbeque sauce
· ¾ cup brown sugar
· 1 Tbsp Cajun seasoning
· 1 Tbsp garlic powder
· 1 Tbsp onion powder
· 6 pounds boneless beef country-style ribs
Instructions
Stir together barbeque sauce, brown sugar, Cajun seasoning, garlic powder, and onion powder in medium bowl. Remove 1 cup of mixture; refrigerate and reserve for dipping sauce. Place ribs in large slow cooker. Pour barbeque sauce mixture over ribs. Cover and cook on low 8 hours or until meat is tender. Uncover, and remove ribs. Skim fat from sauce and serve with reserved sauce.
Crock Pot BBQ Ribs
Andi Howard
Ingredients
· 2 lb spare ribs
· 1 (18 oz) bottle of barbeque sauce
· ½ cup water
· 1 large onion, chopped
Sprinkle with garlic powder
Cook in crock pot on medium for 6 to 8 hours.
Swiss Steak
Sara Campbell
Put in slow cooker:
· 1 to 1.5 pounds of cube steak or round steak or hamburger
· 3 cans of stewed tomatoes
· 1 can of cream of mushroom soup
· 2/3 of the cream of mushroom soup can worth of milk
Chop and put in slow cooker:
· 2-3 stalks of celery
· ½ large onion
Cook in slow cooker on high for 2-3 hours. Turn to low for 3-4 hours
Serve over rice.
Sandwich-Style Meals
Bratwursts in the Slow Cooker
From the Recipe Shoebox.
Ingredients
· 1 package Bratwurst
· 1 onion
· apple juice
· Dijon mustard (optional)
Instructions
Brown the sides of the brats in a skillet on the stove. (This will let them still have a nice coloring afterwards like the grill)
Meanwhile, slice your onion.
If desired, mix some apple juice with a couple spoonfuls of Dijon mustard.
Place a layer of onions on the bottom of the crockpot. Top with the brats, and then place the rest of the onions on top. (If desired you could also slice up a green pepper to put in here as well. Cover the brats with apple juice*.
Put on lid and cook in crock pot for 5-6 hours on low or until juices runs clear. Because you browned them beforehand you may not actually cook them that long. Remove when done and serve with crusty or hogie buns and whatever condiments you like.
Shredded Beef & Rootbeer Sandwiches
Meagen Williams
· 3-4 lb extra lean boneless beef roast
· 1 (12 oz.) can rootbeer (do not use diet)
· 1 ½ cup barbecue sauce
· Hamburger buns or whole wheat rolls
Place roast in greased 3.5 to 5 quart slow cooker. Mix rootbeer and BBQ sauce together in a bowl. Pour over roast. Cover and cook on low heat 8-10 hours. Shred roast with 2 forks. Scoop onto toasted buns.
Pork Roast BBQ (crock pot)
Ingredients
· 1 lg pork roast
· 1 can coke
· 1 medium bottle BBQ sauce
Instructions
In greased slow cooker, place roast. Top with coke and sauce. Cook covered 6-8 hours on low. Use forks to pull meat apart and serve as BBQ sandwiches.
Slow Cooker Italian Beef
Serving Size / Yield 12-16 servings
Ingredients
· 3-6 lb. rump or eye of round roast
· 1 envelope of Lipton dry onion soup mix
· 1/2 tsp, chili powder (optional)
· 1 tsp. garlic powder
· 2 tsp. garlic, minced
· 1 tsp. onion powder
· 1 tsp. seasoning salt (or you can use a salt substitute like Mrs. Dash)
· 1 tsp. basil
· 1 tsp. oregano
· 1 tsp. Italian seasoning
· 1 C. water
· salt and pepper to taste
Instructions
Place roast in slow cooker. Mix dry ingredients all together and add to roast. Add one cup of water. Cook on low for 10 hours or until meat shreds easily and is tender to taste. Remove any fat and shred into pieces. Put back into slow cooker. Heat for additional 10-20 minutes. Serve on whole wheat buns or hard rolls, while hot, with shredded Mozzarella fat-free cheese. Optional: Add sauté onions and peppers.
French Dip Sandwiches
Meagan Williams
Ingredients
· 1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
· 2 Tbsp. olive oil
· salt and pepper
· 2 1-ounce packages dry onion soup mix
· 2 c. water
· 2 cans beef broth
· 6-8 large buns (or more...6 would be VERY generous servings!)
· Swiss, provolone, or mozzarella cheese, shredded or sliced.
Instructions
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You're not cooking the
meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over
roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's
hard to mess this part up; basically, the longer it cooks, the more tender it will be. But
you know it's done when you pop a fork in it and the meat just falls apart. When meat is
ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster
oven for a few minutes, until bread is golden and cheese is melty. You can also use
french bread. Just slice the long way and place cheese on one side--then broil open-
faced in the oven.
Ladle juices into small cups for dipping and enjoy!
This recipe is from "Our Best Bites" and it is really good and easy.
French Dip Sandwiches
Andi Howard
Ingredients
· 1 pot roast
· 1/2 green pepper (sliced)
· 1/2 red bell pepper (sliced)
· 1/2 onion (sliced)
· 2 Au Jus sauce packets
· mozarella
· rolls (french bread rolls or sub rolls are good)
Instructions
Put green pepper, bell pepper, and onion in crock pot with roast.
Add 1 Au Jus sauce packet and 3 cups water. Cook on low for 6-8 hours or high for 4-5 hours (the longer it cooks the better it is). When it is finished, shred the beef and place ingredients from crock pot onto lightly toasted rolls. Sprinkle with shredded mozzarella or place mozarella slices on buns before toasting. Cook the remaining sauce packet according to packet directions and divide into bowls, then dip sandwiches in it and enjoy!
Sloppy Joes
Heather Cantrell
Ingredients
· 2 lb. ground beef
· 1 green pepper, chopped
· 1 medium onion chopped
· 1 C. brown sugar
· 1 bottle ketchup
· 1 Tbs. yellow salad mustard
Instructions
Brown and drain ground beef. Sauté green pepper and onion. Mix meat and chopped pepper and onion in a crock-pot with all other ingredients (more sugar if you like it sweeter). Cook on high for about 2-3 hours, stirring occasionally.
Soups and Stews
Crockpot Stew
Andi Howard
Ingredients
· 3-4 potatoes, diced (I leave peels on)
· Carrots (I usually use baby cakes)
· 2 celery stalks, chopped
· 1 chopped onion (or dehydrated onions)
· 1 can of stewed tomatoes
· 1 package stew seasoning mix (Western Family is yummy)
· 3 cups of water
· 1 can of beef chunks or 1 pound cooked hamburger or leftover roast
· Frozen peas to taste
Instructions
1. Throw it in the crock pot and cook on low for 7-8 hours.
2. Add some frozen peas about 5 minutes before serving.
Love Soup
Ingredients
Layer all in a quart bottle
· 1/3 C beef flavoring
· ½ C minced onion
· ½ C split peas
· ½ C alphabet noodles
· ¼ C lentils
· ¼ C barley
· ½ C shellroni
· ¼ C corkscrew noodles
Instructions
To make:
1 lb hamburger – browned
Add 14 cups of water
Simmer all for 1-1 ½ hours
6 Hour Stew
Ingredients
· 1 ½ lb beef stew meat
· 5 carrots
· 5 potatoes
· 1 onion
· Celery
Cut up into bite size pieces and put into oven pot
· 1 qt. stewed tomatoes
· 1 cup water
· 3 T sugar
· 2 T Worcestershire sauce
· 1 T salt
Instructions
Cover and bake at 275* for 6 hours
No Peek Stew
Ruth Hendriksen and daughter
Ingredients
· 1 lb beef stew meat or 1 lb roast cut into small, bite size pieces
· 2 carrots, finely chopped
· 2-3 potatoes, cubed
· 3 celery stalks, finely sliced
· 2 T dehydrated onion or ½ cup chopped onion
· 1 tsp salt
· 1 tsp sugar
· 2/3 cup water
· 1 (10 ¾ oz) can tomato soup
· 2 T dry tapioca
Instructions
Combine all ingredients in slow cooker. Cover and cook on low for 8 hours or high for 4 hours. Serve with freshly baked bread.
BBQ Beef Stew with Pasta
Ingredients
· 1 Tbs. oil
· 1 lg. onion, quartered, sliced thin
· 1 lg. garlic clove, minced
· 2 lb. beef stew meat
· 3/4 tsp.+ 1 Tbs. kosher salt
· 1/4 tsp. black pepper
· 1/4 tsp. red pepper flakes
· 1 14-oz. can fire-roasted crushed tomatoes
· 1/2 C. honey BBQ sauce
· 1 C. beef stock
· 1 15-oz. can cannellini beans, drained and rinsed
· 3 Tbs. cornstarch
· 1/4 C. + 6 qt. cold water
· 1 16-oz. pkg. whole wheat farfalle
Instructions
Heat oil over medium heat in a 10-inch skillet; add onion, and cook for 5 minutes until just browning. Add garlic, and sauté 1 minute. Place onion, garlic, stew meat, 3/4 teaspoon salt, pepper, red pepper flakes, tomatoes, BBQ sauce, stock and cannellini into a 4- or 5-qt. stockpot, and cook on low for 8+ hours. Combine cornstarch and 1/4 cup water, and add to stockpot. Cook on high while preparing pasta.
Bring 6 quarts water and 1 tablespoon salt to a boil in an 8-qt. stockpot. Add the pasta and cook for 10-12 minutes; drain.
To serve, place some pasta into a bowl and ladle stew on top.
http://www.recipe4living.com/recipes/bbq_beef_stew_with_pasta.htm
Simple Soup
Charlene Farnworth
If we want soup or stew we brown the meat, put it in the crock pot with the vegetables we like, pour broth in, turn the crock pot on and let it go. We learned the hard way not to put noodles in! If we want noodles in the soup then we cook them apart from the soup, put them in the fridge and when we get back from church put some soup in individual bowls then add the noodles. They can be warmed in the microwave if you want them hot.
Tomato Basil Parmesan Soup
Ruth Hendriksen and daughter
Ingredients
· 2 (14 oz) cans diced tomatoes, with juice
· 1 cup finely diced celery
· 1 cup finely diced carrots
· 1 cup finely diced onions
· 1 tsp dried oregano or 1 T fresh oregano
· 1 T dried basil, or ¼ cup fresh basil
· 4 cups chicken broth
· ½ bay leaf
· ½ cup flour
· 1 cup parmesan cheese
· ½ cup butter
· 2 cups half and half, warmed
· 1 tsp salt
· ¼ tsp black pepper
Instructions
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to large slow cooker. Cover and cook on low 5-7 hours, until flavors are blended and vegetables are soft. About 30 minutes before serving prepare a roux: melt butter over low heat in a skillet and then add flour. Stir constantly with a whisk for 5 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add parmesan cheese, warmed half and half, salt, and pepper. Add additional basil and oregano if needed. Cover and cook on low for arnother 30 minutes or so until ready to serve.
Taco Soup
Ruth Hendriksen and daughter
(this needs to be used in a 6 quart or larger crockpot, or cut the recipe in half to use in a smaller crockpot)
Ingredients
· 2 large chicken breasts (or 4 small)
· 2 jars salsa
· 2 cans white beans, drained
· 2 cans black beans, drained
· 3 cups chicken broth
· 1 T cumin
· 1 t chili powder
· 3 cloves garlic, minced
· 1 can corn, drained
· 2 cups cheddar cheese (or velveeta, it would probably melt better)
Instructions
In large crockpot mix salsa, beans, corn, cumin, chili powder, garlic, onion, and corn. Add chicken, stirring salsa mix on top. Cook on low 3 1/2-4 hours.
Remove chicken and shred, then add it back to crockpot, and add chicken broth. Cook an additional hour on low, adding cheese 30 minutes before serving.
Taco Soup
Meagen Williams
Ingredients
· 2 cans pork n beans (this is important - I don't like them by themselves either but they thicken the soup)
· 2 cans black beans drained
· 2 cans kidney beans
· 1 can navy beans (if they don't cost too much - you can omit)
· 1 can garbanzo beans drained
· 1 can corn
· 1 small can of diced green chilis
· 1 28 oz. can of diced tomatoes in their juice
· dump in some taco seasoning
Instructions
Serve with chips, sour cream, shredded cheese, and chopped green onions
This makes a ton! You can try halfing it. I usually serve this for group family dinners so I always make a lot.
Chicken Taco Soup
Andi Howard
Ingredients
· 1 - 28 oz. can of crushed tomatoes
· 3-4 chicken breasts
· 1 - 4 oz. can green chiles
· 2 - 8 oz. cans tomato sauce
· 2 cloves minced garlic
· 3 1/2 - 4 cups water (1 bullion per cup) OR 4 cups chicken broth
· 2 tbsp. sugar
· 3 tsp. chili powder
· 1 tsp. salt
· 1/2 tsp. oregano
Instructions
Cook in crock pot....High - 4 hours; Low - 8 hours. Top with cheese, sour cream, avocado, chips.
Creamy Tortilla Soup (crockpot)
Ruth Hendriksen and daughter
Ingredients
· ½ to 1 lb of frozen chicken breasts
· 1 cup chicken broth
· ½ cup picante sauce or salsa
· 1 (14.5 oz) can of diced tomatoes, in juice
· 1 tsp lime juice
· 2 garlic cloves, minced
· 1 (13.75 oz) can cream of chicken soup
· ½ cup chopped red pepper (optional)
· 1 tsp cumin
· ½ cup chopped fresh cilantro, or as much as desired
· 1 cup frozen corn
· Tortilla chips
· grated cheese
· Sour cream
Instructions
Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup, and red pepper in slow cooker. Cover and cook on low 6-8 hours, or on high 3-4 hours. Remove chicken and shred with 2 forks. Add chicken back in and add cumin, cilantro, and corn. Cover and cook for another 30 minutes. Serve with tortilla chips, cheese, and sour cream.
Fajita Stew
Ingredients
· 2 1/2 lb. boneless beef top round steak
· 1 onion, chopped
· 1 14 oz. can diced tomatoes, undrained
· 1 1 oz. envelope fajita seasoning mix
· 1 red bell pepper, cut into 1 inch pieces
· 1 green bell pepper, cut into 1 inch pieces
· 1/4 C. flour
· 1/4 C. water
· 4 C. hot cooked rice
Ingredients
Trim excess fat from beef and cut into 2 inch pieces. Combine with onion in a slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.
Yield: 8 servings http://www.recipe4living.com/recipes/fajita_stew_2.htm
Sausage Stew
Ingredients
· 2-3 medium potatoes, peeled, cubed
· 1 Tbs. cooking oil
· 1-1 1/2 lbs. Italian sausages
· 1 large clove garlic, minced
· 1/2 C. chopped onion
· 1 15 oz. can stewed tomatoes
· 2 C. chicken broth
· 1 6 oz. can tomato paste
· 1 1/2 tsp. dried oregano
· 1/2 tsp. salt, or to taste
· 1/4 tsp. pepper
· 2 medium green bell peppers, seeded, chopped
Ingredients
Lightly grease or spray slow cooker; place potatoes in bottom of pot. In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving. Serve as is, with crusty bread, or with rice.
Yield: 6 servings http://southernfood.about.com/od/crockpotsausagerecipes/r/cpweekly18.htm
Slow Cooker Vegetable Chili
Serving Size / Yield
6-8 servings
Ingredients
· two 15-oz. cans stewed tomatoes
· one 15-oz. can kidney beans, rinsed and drained
· one 15-oz. can pinto beans, liquid reserved
· 1 onion, chopped
· 1 green bell pepper, chopped
· 1 Tbs. chili powder
· one 7-oz. pkg. elbow macaroni
· 1/4 C. butter, sliced
Instructions
In a 4- to 5-quart slow cooker, combine tomatoes, kidney beans, pinto beans, onion, bell pepper, chili powder, and 1 cup water. Cover and cook on low for 4-5 hours or on high for 2 hours. Cook macaroni according to package directions, drain, and stir butter into hot macaroni. Fold into chili. Serve.
http://www.recipe4living.com/recipes/slow_cooker_vegetable_chili.htm
Chicken Cajun Smoked Sausage Stew
Ingredients
- 2 Tbs. butter
- 2 med. onions, coarsely chopped
- 2 med. potatoes, coarsely chunked (1/2 inch)
- 2 med. carrots, peeled and coarsely chunked (1/2 inch)
- 2 garlic cloves, minced
- 2 stalks celery, sliced
- 1 lb. boneless chicken breast
- 1 lb. smoked sausage
- 1 14-oz. can diced tomatoes
- 2 C. marinara sauce
- 2 C. chicken broth
- 2-3 tsp. Cajun spice (to taste)
- 1 tsp. oregano
- salt and pepper to taste
Instructions
Melt butter in a large saucepan/soup pan over medium heat. Add the onion, potatoes, carrots garlic and celery. Saute for 10 minutes until golden. Stir frequently so they don't stick. Cut the chicken up into 1-inch pieces and add to the hot pan. Sear on all sides and cook for 5 minutes. Slice up the smoked sausage into 1/4-inch pieces and add to pot. Mix in and cook another 5 minutes. Place all ingredients in a large crockpot and add together the tomatoes, marinara sauce, chicken broth and seasonings. Stir well. Turn heat to low, cover and let cook for 5-6 hours or until vegetables are fork tender and broth has thickened. Reseason to taste. Serve with hunks of hot cornbread.
http://www.recipe4living.com/recipes/cajun_chicken_and_smoked_sausage_stew.htm
Slow-Cooked Potato Soup
Ingredients
· 8 potatoes, peeled and chopped
· 1 sweet onion, chopped
· 2 carrots, peeled and diced
· 1/2 tsp. dried rosemary
· 1 can chicken broth
· 2 Tbs. fresh, minced parsley
· 1 1/2 tsp. salt
· 1/4 tsp. ground pepper
· 1 C. 2% or skim milk
· 1/2 C. all-purpose flour
· Toppings: sliced green onions, grated cheese, or crumbled bacon
Instructions
Sauté the onion in a skillet with a little oil till tender. Add to the crockpot with the potatoes, carrots, rosemary, broth and parsley. Add water to about 2 inches from the top of the crock. Season with the salt and pepper. Cook on high for 8 hours. 1 hour before serving, put milk into a measuring C. or jar. Add flour and whisk till combined. Add to the soup.
Hobo meatball stew in the crockpot
Ingredients
· 1 pound frozen meatballs (about 16) OR 1 pound lean ground beef mixed with 1 tsp. salt and 1/2 tsp. pepper
· 4 medium-sized potatoes, cut into chunks (about 2 cups)
· 4 medium-sized carrots, peeled and cut into chunks (about 1 cup)
· 1 large yellow or red onion, cut into chunks
· 1/2 cup ketchup
· 1/2 cup water
· 1 1/2 tsp. cider, red or white vinegar
· 1/2 tsp. dried basil
· 1 cup frozen peas
· 2 cups hot cooked rice or noodles (optional)
Instructions
If making meatballs from scratch, mix together ground beef, salt and pepper. Shape into sixteen (approximately) 1-inch balls. In a skillet over medium heat, brown meatballs on all sides. Remove meatballs from pan and drain on paper towels.
Place potatoes, carrots and onions in crockpot; top with meatballs. Mix the remaining ingredients and pour over the meatballs. Cover and cook on LOW 8 hours until vegetables are tender. Add frozen peas the last 15 minutes of cooking time.
Serve over hot cooked rice or noodles, if desired. Yield: 4 servings
http://www.examiner.com/cooking-in-buffalo/hobo-meatball-stew-the-crockpot
Tex-Mex Pork Stew
Ingredients
· 1 1/2 pounds boneless pork
· 1 C. water or stock (beef)
· 3/4 thinly sliced onion, halved
· 3 garlic cloves, minced
· 16 oz. frozen corn (do not thaw)
· 15 oz. black beans, rinsed and drained
· 4 oz. green chiles, chopped
· 1/2 tsp. chili powder
· 1/2 tsp. dried oregano
· 8 oz. tomato sauce or salsa
Instructions
Trim meat off fat and cut into 1 1/2" chunks. Add all the ingredients except flour to the crock pot and cook 8-10 hours on low or shorter time on high. If the stew needs to thicken you can add a little flour or cornstarch to it at the end.
http://www.recipe4living.com/recipes/tex_mex_pork_stew.htm
Breakfast
Western Omelet Casserole
Ingredients
· 32oz bag frozen hash brown potatoes
· 1 lb. cooked sausage or cubed ham
· 1 medium onion, diced
· 1/2C shredded cheese
· 12 eggs
· 1 C. milk
· 1 tsp. salt
· 1 tsp. pepper
Instructions
1. Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of slow cooker. Repeat two times.
2. Beat together eggs, milk, salt, and pepper.
3. Pour over mixture in slow cooker. Cover. Cook on low 8-9 hours.
Sides
Slow Cooker Refried Beans (without the Refry!)
**It makes a lot, but you can also use it to make bean burritos, bean dip, topping for a salad, etc . . .
Ingredients
· 1 onion, peeled and halved
· 3 cups dry pinto beans, rinsed
· 1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot)
· 2 tablespoons minced garlic
· 3 teaspoons salt
· 1 3/4 teaspoons fresh ground black pepper
· 1/8 teaspoon ground cumin (optional)
· 5 cups water
· 4 cups chicken broth
Instructions
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
If you want to turn this into a big batch of bean dip, add the following:
· 2 cups salsa
· 2 cups shredded Colby Jack cheese
· 2 cups shredded pepperjack cheese
· 8 oz. cream cheese
· 16 oz. sour cream
· 2 Tbls chili powder
· 1/2 tsp. ground cumin
Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!
Baked Potatoes in Crock Pot
Melanie Bush
Instructions
Decide how many potatoes you'll need. Wash potatoes well, be sure to scrub off all the dirt. After your potatoes are washed, melt butter and brush all over the skin of the potato.
Sprinkle the potato with salt and pepper to your taste. You can also add other spices you'd like, such as chili powder, garlic powder or onion powder.
Cut aluminum foil to fit each potato and wrap potatoes tightly.
Place inside the empty crockpot and cover. Turn on high to allow your potatoes to cook for 4-6 hours or low and you can cook them for 6-8 hours.
Remove potatoes from crockpot using pot holders. They will be hot. Tear off aluminum foil and allow to cool for about 5 minutes. Serve with butter and/or sour cream.
The potato will be more yellow than the white you usually see when baked in the oven.
Breads
Breads
Charlene Farnworth
If we want rolls with our meal we usually bake them on Saturday. We do the same with cakes or cookies...on Saturday, but neither of us can have much of that kind of stuff anymore!
CROCKPOT BANANA BREAD
Ingredients
· 1 3/4 cups flour
· 2 tsp baking powder
· 1/4 tsp baking soda
· 1/2 tsp salt
· 1/3 cup shortening
· 2/3 cup sugar
· 2 eggs, well beaten
· 1 1/2 cups well mashed, over-ripe banana (2 or 3 bananas)
· 1/2 cup coarsely chopped walnuts or pecans
Instructions
Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs slowly. 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 the walnuts .Turn into a greased and floured baking unit or a 2 1/2 quart mold or 2 pound metal coffee can and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with 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. Makes 4 to 6 servings.
http://www.recipe4living.com/recipes/crockpot_banana_bread.htm
Desserts
Crock Pot Cake
Melanie Bush
Ingredients
· 1 package chocolate cake mix
· 1 container of sour cream (8 oz)
· 1 cup chocolate morsels
· 1 cup water
· 4 eggs
· 3/4 cup vegetable oil
· 1 package instant chocolate pudding mix
Instructions
Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, eggs, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings. Serve warm, with ice cream or whipped cream.
Chocolate mud cake
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons butter
- 2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
- 1 cup sugar (2/3 cup & 1/3 cup, added separately)
- 3 tablespoons plus 1/3 cup Dutch-processed cocoa
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup milk
- 1 egg yolk
- 1/3 cup brown sugar
- 11/2 cups hot water
- Whipped cream or ice cream
Instructions
Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
http://familyfun.go.com/recipes/chocolate-mud-cake-683561/
Hot Fudge Peanut Butter Pudding Cake
*Serves 6
Cake:
· 1 cup all-purpose flour
· 2 tablespoons unsweetened cocoa powder
· ½ cup sugar
· 1 ½ teaspoons baking powder
· 1/8 teaspoon salt
· ½ cup milk
· 2 tablespoons canola oil
· 1 tablespoon vanilla extract
· ½ cup smooth or chunky peanut butter
· ½ cup semisweet chocolate chips
Topping:
· 3 tablespoons unsweetened cocoa powder
· ¾ cup sugar
· 1 ½ cups boiling water
· Vanilla ice cream for serving
Instructions
Coat a medium round or oval slow cooker with nonstick cooking spray.
In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
Turn off the cooker and let it stand, covered for 30 minutes before serving.
Serve with vanilla ice cream.
http://www.melskitchencafe.com/2010/09/slow-cooker-hot-fudge-peanut-butter-pudding-cake.html
Crockpot Websites
http://www.crockingirls.com/
