Ms Jean at Adventure Foods sent this to me.......
*CROCK POT SWEET POTATOES*
/~Submitted by Vicki, Sarasota, FL/
**Start the night before on low if you want to eat early, like 2 or 3.
Start in the morning on high for an evening meal
Peel about 6 medium sweet potatoes, un-cooked. (you may need more or
less depending on the size of the crock pot), or you can scrub them and
leave the peels on. (I did)
Place one layer of slices on the bottom of the crockpot. Put a few pats
of butter, a dash of cinnamon, and 2 tbsp. of sugar, or even better,
maple syrup!!). Repeat the layers till pot is full. Cover an cook on low
or high, depending on the time to be done.
(Note: I used the syrup.... YUM)
Source: ConAgra, many years ago
*MAPLE-LIME SWEET POTATOES*
/~Submitted by Vicki, Sarasota, FL/
Yield: 4 servings
8-10 hours on low in the crock pot
2 large or 4 small sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup Vermont Maple Syrup
1/2 cup Apple Cider
Juice of one lime
1 heaping Tbsp. fresh ginger, peeled and chopped
Mix all but potatoes in the pot. Add potatoes. Cook on low for 8-10
hours or until potatoes are very tender. Puree in a blender or use a
hand blender, and serve warm.
Source: ConAgra, many years ago
*LAMB SHANKS*
/~Submitted by Pat, Minden, NV/
Source: My husband's cookbook ("Who Says Amateurs Can't Cook????")
6 lamb shanks (about 3 lbs.)
2 ( 1 oz. each) packages brown gravy mix
2 cups hot water
1/4 teaspoon nutmeg
1/2 teaspoon rosemary, crumbled
1 cup red wine
1 (15 oz can) S & W Italian tomatoes, with garlic, oregano and basil
1/2 white onion, chopped
In crockpot, place gravy mix and add hot water. Stir until smooth. Add
nutmeg, rosemary, wine, tomatoes and onion. Stir until blended. Add lamb
shanks. Add additional water as needed to cover lamb shanks. Cook on LOW
for 5 to 6 hours.
Serves 6
*SLOW COOKER HOT FUDGE SUNDAE CAKE*
/~Submitted by Pat, Minden, NV/
Source: Betty Crocker
My Family raved over this one!
1 cup Gold Medal all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups hot water
1. Spray inside of 2 to 3-1/2 quart slow cooker with cooking spray. Mix
flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt
in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in
nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in a small bowl. Stir in hot water
until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or
until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to
cool slightly before serving. Spoon warm cake into dessert dishes. Spoon
sauce over top.
I served this with Cool Whip.
*CROCKPOT PORK CHOPS*
/~Submitted by Pat, Minden, NV/
Source: My husband's cookbook "Who Says Amateurs Can't Cook"
You will be really missing out if you do not try this one...we have it
at least every other week...the aroma alone will get you!
1 1/2 lbs. pork chops, trimmed and deboned
1/2 cup flour
2 teaspoons dry mustard
1 teaspoon garlic powder
1 (10 oz.) can cream of chicken soup
2 (10 oz.) cans chicken and rice soup
water
2 tablespoons olive oil
Mix dry ingredients together in plastic bag. Place pork chops in bag and
shake until covered. Brown chops in hot oil. Remove form pan and place
in crockpot with soups. Add water to cover meat. Cook on LOW for 8 to 9
hours. Serve with mashed potatoes, pouring the gravy over the potatoes.
*CROCKPOT POT ROAST*
/~Submitted by Pat, Minden, NV/
Source: My husband's cookbook "Who Says Amateurs Can't Cook"
Here is another GREAT one...we use the leftovers for a second go around
and sandwiches...sandwiches are made with leftover meat, cheese slices
and green chilies on sourdough grilled with Parmesan Cheese.
3 to 3 1/2 lb. chuck roast (your can also use a 7- bone or boneless chuck)
1 red onion, sliced
2 (10 oz.) cans beef broth
garlic powder
lemon pepper
Place half the onion slices on bottom of crock pot. Sprinkle both sides
of meat with garlic powder and lemon pepper. Place roast on top of
onions, place remaining onion on top of meat. Pour beef broth over meat.
Cook on LOW for 8 to 9 hours.
*CROCKPOT BRISKET*
/~Submitted by Pat, Minden, NV/
Source: My husband's cookbook "Who Says Amateurs Can't Cook"
3 to 4 lbs. brisket
1 onion, sliced
2 cloves garlic. crushed
1 envelope onion soup mix
water
1 tablespoon tomato catsup
1 tablespoon brown sugar
3 carrots, peeled and sliced
1 tablespoon parsley flakes
2 (12 oz.) cans beer
Mix soup mix, catsup and brown sugar with enough water to form a paste.
Spoon over brisket to cover meat. Place sliced onions on bottom of
crockpot. Add meat, carrots, garlic and parsley. Pour beer over meat.
Cook on LOW for 8 to 10 hours.
*SIMMERED SMOKED LINKS*
/~Submitted by Pat, Minden, NV/
2 packages (16 oz. each) miniature smoked sausage links
1 cup packed brown sugar
1/2 cup ketchup
1/4 cup prepared horseradish
Place sausages in a slow cooker. Mix brown sugar, ketchup and
horseradish; pour over sausages. Cover and cook on low for 4 hours.
*SLOW COOKER PARTY MIX*
/~Submitted by Pat, Minden, NV/
4 cups Wheat Chex
4 cups Cheerios
3 Cups pretzel sticks
1 can (12 oz.) salted peanuts
1/4 cup butter or margarine, melted
2 to 3 tablespoons grated Parmesan cheese
1 teaspoon celery salt
1/2 to 3/4 teaspoon seasoned salt
In a 5-qt. slow cooker, combine cereals, pretzels and peanuts. Combine
butter, Parmesan cheese, celery salt and seasoned salt; drizzle over
cereal mixture and mix well. Cover and cook on low for up to 3 hours,
stirring every 30 minutes. Serve warm or at room temperature.
*SLOW COOKER CIDER*
/~Submitted by Pat, Minden, NV/
2 cinnamon sticks (4 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
2 quarts apple cider
1/2 cup packed brown sugar
1 medium orange, sliced
Place cinnamon, cloves and allspice in a double thickness of
cheesecloth; bring up the corners of cloth and tie with a string to form
a bag. Place cider and brown sugar in a slow cooker; stir until sugar
dissolves. Add spice bag. Place orange slices on top. Cover and cook on
low for 2-5 hours. Remove spice bag before serving.
*RICH FRENCH ONION SOUP*
~Submitted by Pat, Minden, NV/
6 large onions, chopped
1/2 cup butter or margarine
6 cans (10 1/2 oz. each) condensed beef broth, undiluted
1-1/2 teaspoons Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded Parmesan and mozzarella cheeses
In a large skillet, saute onions in butter until crisp-tender. Transfer
to an ungreased 5-qt. slow cooker. Add the broth, Worcestershire sauce
and bay leaves. Cover and cook on low for 5-7 hours or until the onions
are tender. Discard bay leaves. Top each serving with French bread and
cheeses.
*SLOW-COOKED TAMALE CASSEROLE*
/~Submitted by Pat, Minden, NV/
1 pound ground beef
1 egg
1-1/2 cups milk
3/4 cups cornmeal
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (2-1/4 oz.) sliced ripe olives, drained
1 envelope chili seasoning
1 teaspoon seasoned salt
1 cup (4 oz.) shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink; drain. In
a bowl, combine the egg, milk and cornmeal until smooth. Add corn,
tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a
greased slow cooker. Cover and cook on high for 3 hours and 45 minutes.
Sprinkle with cheese, cover and cook 15 minutes longer or until cheese
is melted.
*TACO MEAT LOAF*
/~Submitted by Pat, Minden, NV/
1 egg
1/2 cup sour cream
1/3 cup salsa
2 to 4 tablespoons taco seasoning
1 cup crushed tortilla chips
1.2 cup shredded cheddar cheese
2 pounds lean ground beef
Optional toppings; sour cream, salsa, shredded cheddar cheese, shredded
lettuce, sliced ripe olives
In a large bowl, combine the first six ingredients. Crumble beef over
mixture and mix will. Pat into the bottom of a slow cooker. Cover and
cook on low for 8 hours or until a meat thermometer reads 160 degrees.
Top with sour cream, salsa, cheese, lettuce and olives if desired.
*CHICKEN WITH ROSEMARY, APPLES AND ONIONS*
/~Submitted by Beverley, Ontario, Canada/
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin (cubes
of pork would be good too)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Arrange onion and apple slices in bottom of slow cooker. Place chicken
pieces on top and season all over with salt and black pepper. Sprinkle
rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture
over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice
*SLOW COOKER BEEF STEW*
/~Submitted by Beverley, Ontario, Canada/
1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 (3-pound) chuck, rump or x-rib roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder
Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow
cooker. Season beef all over with salt and black pepper. Rub flour all
over beef. Place roast on top of vegetables in slow cooker.
Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard
powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW
for 12 hours or on HIGH for 8 hours.
Serve 1/3 of beef and all of the vegetables with this meal. Shred and
refrigerate remaining beef until ready to use.
*CHILI CON QUESO*
/~Submitted by Jean, Syracuse, NY/
2 Tbs (30 ml) butter
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
2 ripe tomatoes, peeled, seeded, and chopped
1-2 jalapeno peppers, seeded and finely chopped, or to taste
2 1/2 cups (625 ml) grated Monterey Jack or cheddar cheese
Set the slow cooker to high (300F, 150C) and add the butter, onion, and
garlic. Saute until tender but not brown.
Add the remaining ingredients and cook on low heat (200F, 95C) for 1
hour, stirring once or twice.
You may serve this directly from the slow cooker while it is still on
the low setting to keep the cheese melted.
Serves 6 to 8.
*COLA CHICKEN*
/~Submitted by Jean, Syracuse, NY/
1 cup Cola -- regular
1 cup Ketchup
1 Onion -- sliced
1 1/2 pounds Chicken -- whole
Wash and pat dry chicken. Salt and pepper to taste. Put chicken in
crockpot and onions on top. Add cola and ketchup and cook on LOW 6 to 8
hours. When cooked place in refrigerator to cool and then skim off the
fat. Reheat and eat.
Servings: 4
*CRANBERRY GLAZED PORK ROAST*
/~Submitted by Jean, Syracuse, NY/
16 oz jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice cocktail
1 teaspoon dry mustard
1/4 teaspoon cloves
1 sirloin pork roast, extra-lean and boneless
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
In a medium bowl, mash cranberry sauce with a fork or a potato masher.
Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in
slow cooker and pour cranberry sauce mixture over it. Cook on low
setting for 6 to 8 hours or until meat is tender. Remove roast and keep
warm. With a metal spoon, skim the fat from the liquid in the slow
cooker. Pour 2 cups of the liquid (add water to fill out the measure, if
necessary) into a small saucepan. Bring to a boil over medium-high heat.
Blend cornstarch and cold water to make a paste; stir gradually into
boiling liquid. Continue cooking, stirring constantly, until mixture
thickens. Add salt to taste. Serve with pork.
Makes 12 servings.
*CREAM CHEESE CHICKEN*
/~Submitted by Jean, Syracuse, NY/
4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced
Brush chicken with butter and layer in crock pot with dry Italian
seasoning mix sprinkled on each layer. Cover and cook on low for 6-7
hours. About 45 minutes before done, brown the onion in the chicken
broth and then add the cream cheese, soup, salt & pepper and remaining
chicken broth to the saucepan. Add the minced garlic and stir all
ingredients until smooth. Pour sauce mixture over chicken in crockpot
and cook an additional 30-45 minutes. Remove chicken to platter and stir
sauce before putting in gravy bowl.
*CHILI CON CARNE*
/~Submitted by Larry Holmes, Ontario, Canada/
1 pound pinto beans
6 cups water
1 cup diced sweet Spanish onion
1 cup chopped green pepper
1 clove garlic, minced
1 1/2 pounds lean ground beef
1 can (29 ounces) tomatoes
1 can (6 ounces) tomato paste
1 beef bouillon cube
2 tablespoons chili powder
1 1/2 teaspoons salt
1/4 teaspoon cumin
1 bay leaf
Soak beans in water overnight. For quick soak, bring beans and water to
boil and boil for 2 minutes. Remove from heat and let stand 1 hour.
Drain beans reserving 1 cup liquid. Alternate beans with remaining
ingredients in slow cooker. Add reserved liquid. Cover and cook on low
for 10 to 12 hours.
Makes 6 to 8 servings.
Chili Con Carne Variations:
Over rice: Serve over steamed rice topping with grated sharp Cheddar
cheese for a nutritious meal in itself.
Sloppy Joe: Spoon chili over half a hamburger but; sprinkle with shopped
green onion and top with remaining bun half for a filling sandwich.
Cheese Dip: Combine 1 cup chili with 1 cup grated sharp Cheddar cheese
and heat through until cheese is melted. Serve as a dip for chips.
Cornbread Bake: Fill a casserole two-thirds full with Chili Con Carne.
Using half of a box (15 ounces) of cornbread mix, prepare according to
directions for muffins. Spoon onto chili. Bake in 450F oven for 15
minutes or until muffins are lightly browned.
*BEEF-BARLEY CASSEROLE FOR A CROWD*
/~Submitted by Larry Holmes, Ontario, Canada/
1 cup quick-cooking barley
2 tablespoons butter
2 pounds lean ground beef
1 cup finely diced celery
1 can (16 ounces) diced carrots with liquid
1 can (16 ounces) tomatoes
1 can (10 1/2 ounces) condensed tomato soup
1/2 cup water
1/2 teaspoon chili powder
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup soft bread crumbs
1 cup shredded process American cheese
Brown barley lightly in the butter. Put into cooker. Saut?eef, breaking
up with fork, in skillet until meat loses its red color. Drain and put
in cooked with remaining ingredients except crumbs and cheese. Mix
crumbs and cheese and sprinkle on mixture. Cover and cook on low 6 to 8
hours (high:4 hours).
Makes 12 servings.
*STEAMED BLUEBERRY PUDDING WITH FOAMY BLUEBERRY SAUCE*
/~Submitted by Larry Holmes, Ontario, Canada/
3 tablespoons butter
1/2 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 cup blueberries, washed
foamy blueberry sauce
Cream butter and sugar. Add egg and beat well. Add dry ingredients and
milk and mix well. Fold in berries. Turn into greased and floured
1-pound coffee can, cover top with foil and tie. Set on trivet in cooker
and pour 1 cup hot water around can. Cover cooker and steam on high
about 2 1/2 hours. Let stand in can on cake rack about 10 minutes.
Turn out and serve hot with sauce.
Makes 4 to 6 servings.
*Foamy Blueberry Sauce*
1/4 cup butter
1 cup sugar
1 cup blueberries, crushed
1 tablespoon lemon juice
1/4 teaspoon salt
1 egg white
Cream butter with sugar. Add blueberries and lemon juice and beat well.
Cook in top part of double boiler over boiling water 5 minutes.
Add salt to egg white and beat until stiff. Fold into sauce and serve at
once.
*MANHATTAN CLAM CHOWDER*
/~Submitted by Larry Holmes, Ontario, Canada/
1/4 pound salt pork, diced and fried until brown
1 large onion, sliced
1/2 medium green pepper, chopped
1/2 cup each diced celery, carrot and turnip
3 cups diced peeled potatoes
salt
2 cans (6 1/4 ounces each) minced clams with liquid
2 cups tomato puree
2 1/2 cups water
chopped parsley
Put all ingredients except parsley in cooker. Cover and cook on low 8 to
10 hours. Garnish with parsley.
Makes 4 to 6 servings.
*CROCK POT LASAGNA*
/~Submitted by Hal, OH/
1 lb. hamburger
1 large onion, chopped
2 garlic cloves, minced
1 quart jar spaghetti sauce
8 oz. lasagna noodles
4 cups mozzarella cheese, shredded
1-1/2 cup cottage cheese
1/2 cup grated or shredded Parmesan cheese
Saute beef, onion, and garlic. Drain. Add spaghetti sauce and mix well.
Spread 1/4 meat sauce in bottom of crock pot. Arrange uncooked noodles
over sauce. Combine cheeses and add 1/3 over noodles. Repeat 2 more like
layers.
Top with remaining meat sauce. Cover and cook on LOW heat setting for
4-5 hours or until noodles are tender.
*SWEET AND SOUR BEEF (Crockpot)*
/~Submitted by Hal, OH/
1 (2-pound) boneless chuck roast
1/2 cup flour
Salt and pepper to taste
Oil
1 onion, sliced
1/2 cup chili sauce
3/4 cup packed brown sugar
1/4 cup red wine vinegar
1 T Worcestershire sauce
1 cup water
1 (16 oz) package peeled baby carrots
Cut beef into 1-inch cubes and dredge in flour, salt and pepper. In
skillet, brown beef in a little oil and place in crockpot. Add remaining
ingredients, except carrots. Cover and cook on low for 7 to 8 hours. Add
carrots and cook 1-1/2 hours.
NOTE: After browning the meat, I combined the remaining ingredients in a
bowl and added the mixture to the meat skillet to scrape up the browned
'goodies' which add flavor.
*SPICY CROCKPOT PECANS*
/~Submitted by Hal, OH/
Any other nuts would be good prepared this way - especially peanuts or
cashews.
1/3 cup butter, melted
1/2 tsp. garlic powder
1/2 tsp. powdered ginger
1/8 tsp. red pepper
1/8 tsp. black pepper
1/8 tsp. white pepper
3 Tbsp. Worcestershire sauce
4 cups pecan halves
In small bowl, combine butter, spices, peppers, and Worcestershire
sauce. Mix well. Place pecans in 3-4 quart slow cooker. Pour butter
mixture over and stir well. Cover and cook on LOW for 2 hours. Stir
well. Cover again and cook on HIGH for 30 minutes. Remove from crockpot
and cool. Store tightly covered in a cool, dark place.
*CROCK POT ITALIAN BEEF*
/~Submitted by Hal, OH /
3 to 4 pound rump roast
1 (8 oz.) can tomato sauce (no sugar added variety)
2 1/2 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
Dash Worcestershire sauce
Dash soy sauce
1 package Italian salad dressing mix (Good Seasons)
Put roast in crock pot. Combine remaining ingredients in saucepan and
cook over medium-high heat until mixture comes to a full boil.
Remove from heat and pour over roast in crock pot. Cook all night on low
or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake
meat apart and continue cooking.
Serves 6 - 8. Approx. 1 gram per serving.
*POTATO SOUP FOR THE CROCK POT*
/~Submitted by Hal, OH/
6 potatoes
1/2 tsp garlic powder or 1 minced garlic clove
2 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half or whole milk
Peel and cut potatoes into 1/2-inch cubes.
Combine first 8 ingredients in a 4 1/2-quart slow cooker. Cook, covered,
at high for 3 hours or until vegetables are tender.
Stir together flour and milk; stir into soup. Cover and cook 30 minutes
or until thoroughly heated.
Makes 8 1/2 cups
*HOT DOG & BACON ROLL-UPS*
/~Submitted by Hal, OH/
2 pkg. hot dogs, cut in half
Brown sugar
1 lb. bacon, cut into in the middle
Take a piece of hot dog and piece of bacon, wrap bacon around hot dog.
Stick a toothpick through bacon to hold. Place one layer in bottom of
Crock-Pot and cover with brown sugar.
Repeat until all the hot dogs have been used. Cook 3-4 hours.
*CROCK POT POTATOES*
/Submitted by Hal, OH/
1 carton sour cream (16 oz)
2 cans cheddar cheese soup
few shakes dried onions
1 stick margarine
6-8 medium potatoes (boiled)
Melt margarine in saucepan and add sour cream and soups and onions.
Combine with cooked potatoes in crock pot on low. Heat up for 1-2 hours.
*CROCK POT STICKY CHICKEN*
/~Submitted by Hal, OH/
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1 large roasting chicken
1 Cup chopped onion
In a small bowl, thoroughly combine all the spices.
Remove the giblets from chicken, clean the cavity well with paper
towels. Rub the spice mix into the chicken, both inside and out, making
sure it is evenly distributed and down deep into the skin. Place in a
Ziploc type bag and refrigerate over night.
When ready to cook, put the onions in the bird's cavity and put it in
the crock pot. Do not add any liquid to the pot. Cook on low for 8-10
hours. It will be falling off the bone tender.
This recipe can also be used in the oven. Roast in a very slow 275*F.
oven for 4-5 hours.
*CROCKPOT CHICKEN MERLOT WITH MUSHROOMS*
/~Submitted by Angelique, TX/
Source: cookingcache.com <http://www.cookingcache.com>
2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 c. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot) or chicken broth (I used broth)
2 tbsp. quick-cooking tapioca
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used
dried)
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 c. hot cooked noodles
2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)
Rinse chicken; set aside.
In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and
garlic. Place chicken pieces on top of the vegetables.
In a bowl combine broth, tomato paste, wine or chicken broth, tapioca,
dried basil (if using), sugar, salt, and pepper. Pour over all. Cover;
cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3
1/2 to 4 hours. If using, stir in fresh basil.
To serve, spoon chicken, mushroom mixture, and sauce over hot cooked
noodles Sprinkle with Parmesan cheese.
Makes 4 to 6 servings.
Prep time: 25 min.
*CROCKPOT MAPLE COUNTRY STYLE RIBS
/~Submitted by Angelique, TX/
Source: cookingcache.com <http://www.cookingcache.com>
1 1/2 pounds country style ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger,
allspice, garlic powder and pepper in a slow cooker. Cover and cook on
Low for 7 to 9 hours.
*CRANBERRY PORK ROAST*
/~Submitted by Pam, OH/
Bill was at the Fulton Co. Sheriff's Office trying to learn to be a
dispatcher when he and Diana Zientek and Barb Vanetten got to talking
about recipes and cooking and such. Diana shared this recipe with him
that she found in an article about slow cooking. The original
contributor is Kimberley Scasney (No, we don't have any idea who she is;
we just like her pork roast.) of Douglasville, Georgia.
Pam did modify this a little since neither of us is supposed to have all
that much salt. The original recipe called for 1/2 tsp. salt. She
substituted 1/2 tsp. of vegetable bouillon for the salt. Also, although
the original recipe doesn't call for it, she made gravy from the
meat/cranberry juices. She then served the meat with real live mashed
potatoes and skillet corn. The result was absolutely delicious and is
definitely something we will make again.
One boneless rolled pork loin roast (2 1/2 to 3 lbs.) cut in half to fit
your slow cooker. Ours is oval, so we cut the roast lengthwise.
1/2 tsp. vegetable bouillon
1/4 tsp. black pepper
1 can whole berry cranberry sauce
1/4 cup honey
1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Place roast in slow cooker; sprinkle with bouillon and pepper. Combine
remaining ingredients; pour over roast. Cover and cook on low for 4 to 5
hours or until a meat thermometer reads 1600F. Let stand 10 minutes
before slicing.
*ALL-DAY-LONG CROCKPOT BEEF*
/~Submitted by Pam, OH/
1 1/2 lb favorite cut beef roast
1/2 tsp black pepper
2 garlic cloves, minced
1/2 pk onion soup mix
2 tsp Worcestershire sauce
1 Tbs steak sauce
3 carrots, sliced
2 celery stalks, diced
1 green bell pepper, chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
Cut beef roast into serving-sized portions. Use more beef if you need
more than 6 servings. Brown beef in a bit of vegetable oil, although you
can skip this step if rushed for time.
Slice onion and separate into rings. Dice the peeled carrots, dice the
celery and slice the peppers into thin strips or circles. Place these
into bottom of crockpot. Sprinkle the beef pieces with fresh ground
black pepper, minced garlic and the onion soup mix. Place on top of the
vegetables.
Mix the steak sauce and Worcestershire sauce in a small bowl with about
1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip
this step. Turn to low, cover and cook for 7-9 hours.
Keep the crockpot covered as much as possible throughout cooking time. A
crockpot can be used to cook this type of meal for a varied amount of
time, depending on your schedule. It is not important that you take the
meat and vegetables out at a specific amount of time. One or two hours
either way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot with a slotted
spoon. Use the liquid as is or turn crockpot to high and thicken liquid
with a little flour or cornstarch.
*PORK ROAST WITH PEACH CHUTNEY*
/~Submitted by Lou, FL/
Here is one we plan on having tomorrow. I am out of raisins right now.
1 (16 ounce) can sliced peaches, drained
1/4 cup raisins
1/4 cup brown sugar, firmly packed
1/4 cup vinegar
1/2 small onion
1 tablespoon prepared mustard
1 (3 to 4 pound) pork loin roast
Combine all ingredients except roast in blender or food processor.
Process until coarsely chopped.
Place roast in crockpot and pour chutney over top. Cover and cook on LOW
for 8 hours or on HIGH for 4 hours.
*GERMAN POTATO SALAD*
/~Submitted by Lou, FL/
I found out that the slow cooker was great for this dish. It kept it
warm and ready for all the different schedules when the kids were all in
school.
INGREDIENTS:
6 cups sliced raw potatoes
1 cup chopped onion
1 cup chopped celery
1 cup water
1/4 cup cider vinegar
1/4 cup granulated sugar or sugar substitute
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried parsley flakes
4 slices bacon, cooked, drained, and crumbled, or about 4 tablespoons
real bacon bits
PREPARATION:
In a slow cooker, combine potatoes, onion, and celery. In a medium bowl,
combine water, vinegar, sugar, black pepper and parsley flakes. Pour
mixture over potato mixture. mix well to combine. Cover and cook on LOW
for 8 hours. Stir in crumbled bacon. Serve hot.
I always like to add a little of the bacon fat to the potatoes. Maybe a
couple of tablespoons. Like Emeril says "Hog fat rules!!"
*CROCKPOT PORK CHOPS*
/~Submitted by Barbara, Chula Vista, CA/
6 pork chops
1 small onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 cup catsup
1/2 cup water
juice of 1 lemon
4 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 tablespoon mustard
1/2 can tomato paste, (3 ounces)
1/4 teaspoon pepper
Whisk all the ingredients together (except the pork chops). Place pork
chops in the crockpot and pour the mixture over them. Cover and cook on
LOW setting for 8 hours.
Source: A friend
*CROCKPOT CHICKEN LIVERS*
/~Submitted by Jane, Jamestown, TN/
2 pounds Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4-ounce (drained)
1/4 cup White wine -- dry or sauterne
Cut chicken livers into bite-size pieces; toss in flour, salt and pepper.
Fry bacon pieces in large skillet; remove when brown. Add flour-coated
chicken livers and green onion to bacon grease in skillet; saute until
lightly browned. Pour chicken bouillon into skillet and stir into drippings.
Pour all into crockpot. Add browned bacon bits and all remaining
ingredients.
Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered
noodles.
Makes 5 servings.
*CROCKPOT BBQ BEEF FOR SANDWICHES*
/~Submitted by Helen, N. Ft. Myers, FL/
INGREDIENTS:
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce
DIRECTIONS:
Roast meat, along with 1 cup water and bouillon cubes until very tender
or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat
with a fork after cooking and retain 1 cup of the juice from cooking.
Add rest of the ingredients to shredded meat. Put in a crock pot and
cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over
dinner rolls.
*CROCK POT DELIGHT*
/~Submitted by Helen, N. Ft. Myers, FL/
1 lb lean hamburger
6 or 8 medium potatoes
1 medium onion
2 eggs
3/4 cup breadcrumbs
3 jars beef gravy (12 oz each or so)
1/2 lb fresh string beans - cleaned and cut
seasoned salt and pepper to taste
Wash potatoes and cut into bite-size chunks. Cut onion into large chunks.
Mix hamburger, eggs, onion, breadcrumbs and seasonings like you would
for a meatloaf. Make meatballs and place on the bottom of your crockpot.
Place potatoes gently on top of meatballs.
Add the cut string beans. Pour all 3 jars of gravy over everything and
add a bit more seasoning, cover and set on low for about 6 hours.
*SHANNON'S SLOW COOKER CHICKEN*
/~Submitted by Shannon H., MI/
This is a recipe I created myself using some leftovers and what ever I
had in the house.
Rice
3-4 chicken breasts
2 small cans chicken gravy
4 chicken bouillon cubes
leftover chicken noodle soup (or 2 cans)
Shredded cheddar cheese
season to taste
Sprinkle rice in bottom of slow cooker until it just covers the bottom
of the pot. Add the chicken breasts. Pour soup and gravy over chicken.
Add bouillon and any other seasonings (I prefer to use Tone's Canadian
Steak Seasoning found at Sam's Club stores). You can try to stir it up
if you want but it generally mixes itself together as it bubbles. Cook
1-2 hours or until rice is cooked and chicken is no longer raw. Add the
cheese and allow it to melt.
*CROCKPOT GARLIC CHICKEN ALFREDO*
/~Submitted by Brenda, AL/
My cousin gave me this recipe don't know where she got it and haven't
made it yet but will this week.
1 (16oz) jar creamy garlic alfredo sauce or no garlic flavor
4 to 6 boneless chicken breasts halves
1 (4oz) can sliced mushrooms, drained
8 oz hot cooked spaghetti when ready to serve
grated parmesan cheese
Pour 1/3 of sauce into crockpot. Place chicken on top. Add mushrooms and
remaining sauce. Cook on low for 6 to8 hours or until chicken is done.
Serve over hot cooked spaghetti; sprinkle with parmesan cheese.
Serves 4 to 6
*CROCK POT SWEET POTATOES*
/~Submitted by Vicki, Sarasota, FL/
**Start the night before on low if you want to eat early, like 2 or 3.
Start in the morning on high for an evening meal
Peel about 6 medium sweet potatoes, un-cooked. (you may need more or
less depending on the size of the crock pot), or you can scrub them and
leave the peels on. (I did)
Place one layer of slices on the bottom of the crockpot. Put a few pats
of butter, a dash of cinnamon, and 2 tbsp. of sugar, or even better,
maple syrup!!). Repeat the layers till pot is full. Cover an cook on low
or high, depending on the time to be done.
(Note: I used the syrup.... YUM)
Source: ConAgra, many years ago
*MAPLE-LIME SWEET POTATOES*
/~Submitted by Vicki, Sarasota, FL/
Yield: 4 servings
8-10 hours on low in the crock pot
2 large or 4 small sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup Vermont Maple Syrup
1/2 cup Apple Cider
Juice of one lime
1 heaping Tbsp. fresh ginger, peeled and chopped
Mix all but potatoes in the pot. Add potatoes. Cook on low for 8-10
hours or until potatoes are very tender. Puree in a blender or use a
hand blender, and serve warm.
Source: ConAgra, many years ago
*LAMB SHANKS*
/~Submitted by Pat, Minden, NV/
Source: My husband's cookbook ("Who Says Amateurs Can't Cook????")
6 lamb shanks (about 3 lbs.)
2 ( 1 oz. each) packages brown gravy mix
2 cups hot water
1/4 teaspoon nutmeg
1/2 teaspoon rosemary, crumbled
1 cup red wine
1 (15 oz can) S & W Italian tomatoes, with garlic, oregano and basil
1/2 white onion, chopped
In crockpot, place gravy mix and add hot water. Stir until smooth. Add
nutmeg, rosemary, wine, tomatoes and onion. Stir until blended. Add lamb
shanks. Add additional water as needed to cover lamb shanks. Cook on LOW
for 5 to 6 hours.
Serves 6
*SLOW COOKER HOT FUDGE SUNDAE CAKE*
/~Submitted by Pat, Minden, NV/
Source: Betty Crocker
My Family raved over this one!
1 cup Gold Medal all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups hot water
1. Spray inside of 2 to 3-1/2 quart slow cooker with cooking spray. Mix
flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt
in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in
nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in a small bowl. Stir in hot water
until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or
until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to
cool slightly before serving. Spoon warm cake into dessert dishes. Spoon
sauce over top.
I served this with Cool Whip.
*CROCKPOT PORK CHOPS*
/~Submitted by Pat, Minden, NV/
Source: My husband's cookbook "Who Says Amateurs Can't Cook"
You will be really missing out if you do not try this one...we have it
at least every other week...the aroma alone will get you!
1 1/2 lbs. pork chops, trimmed and deboned
1/2 cup flour
2 teaspoons dry mustard
1 teaspoon garlic powder
1 (10 oz.) can cream of chicken soup
2 (10 oz.) cans chicken and rice soup
water
2 tablespoons olive oil
Mix dry ingredients together in plastic bag. Place pork chops in bag and
shake until covered. Brown chops in hot oil. Remove form pan and place
in crockpot with soups. Add water to cover meat. Cook on LOW for 8 to 9
hours. Serve with mashed potatoes, pouring the gravy over the potatoes.
*CROCKPOT POT ROAST*
/~Submitted by Pat, Minden, NV/
Source: My husband's cookbook "Who Says Amateurs Can't Cook"
Here is another GREAT one...we use the leftovers for a second go around
and sandwiches...sandwiches are made with leftover meat, cheese slices
and green chilies on sourdough grilled with Parmesan Cheese.
3 to 3 1/2 lb. chuck roast (your can also use a 7- bone or boneless chuck)
1 red onion, sliced
2 (10 oz.) cans beef broth
garlic powder
lemon pepper
Place half the onion slices on bottom of crock pot. Sprinkle both sides
of meat with garlic powder and lemon pepper. Place roast on top of
onions, place remaining onion on top of meat. Pour beef broth over meat.
Cook on LOW for 8 to 9 hours.
*CROCKPOT BRISKET*
/~Submitted by Pat, Minden, NV/
Source: My husband's cookbook "Who Says Amateurs Can't Cook"
3 to 4 lbs. brisket
1 onion, sliced
2 cloves garlic. crushed
1 envelope onion soup mix
water
1 tablespoon tomato catsup
1 tablespoon brown sugar
3 carrots, peeled and sliced
1 tablespoon parsley flakes
2 (12 oz.) cans beer
Mix soup mix, catsup and brown sugar with enough water to form a paste.
Spoon over brisket to cover meat. Place sliced onions on bottom of
crockpot. Add meat, carrots, garlic and parsley. Pour beer over meat.
Cook on LOW for 8 to 10 hours.
*SIMMERED SMOKED LINKS*
/~Submitted by Pat, Minden, NV/
2 packages (16 oz. each) miniature smoked sausage links
1 cup packed brown sugar
1/2 cup ketchup
1/4 cup prepared horseradish
Place sausages in a slow cooker. Mix brown sugar, ketchup and
horseradish; pour over sausages. Cover and cook on low for 4 hours.
*SLOW COOKER PARTY MIX*
/~Submitted by Pat, Minden, NV/
4 cups Wheat Chex
4 cups Cheerios
3 Cups pretzel sticks
1 can (12 oz.) salted peanuts
1/4 cup butter or margarine, melted
2 to 3 tablespoons grated Parmesan cheese
1 teaspoon celery salt
1/2 to 3/4 teaspoon seasoned salt
In a 5-qt. slow cooker, combine cereals, pretzels and peanuts. Combine
butter, Parmesan cheese, celery salt and seasoned salt; drizzle over
cereal mixture and mix well. Cover and cook on low for up to 3 hours,
stirring every 30 minutes. Serve warm or at room temperature.
*SLOW COOKER CIDER*
/~Submitted by Pat, Minden, NV/
2 cinnamon sticks (4 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
2 quarts apple cider
1/2 cup packed brown sugar
1 medium orange, sliced
Place cinnamon, cloves and allspice in a double thickness of
cheesecloth; bring up the corners of cloth and tie with a string to form
a bag. Place cider and brown sugar in a slow cooker; stir until sugar
dissolves. Add spice bag. Place orange slices on top. Cover and cook on
low for 2-5 hours. Remove spice bag before serving.
*RICH FRENCH ONION SOUP*
~Submitted by Pat, Minden, NV/
6 large onions, chopped
1/2 cup butter or margarine
6 cans (10 1/2 oz. each) condensed beef broth, undiluted
1-1/2 teaspoons Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded Parmesan and mozzarella cheeses
In a large skillet, saute onions in butter until crisp-tender. Transfer
to an ungreased 5-qt. slow cooker. Add the broth, Worcestershire sauce
and bay leaves. Cover and cook on low for 5-7 hours or until the onions
are tender. Discard bay leaves. Top each serving with French bread and
cheeses.
*SLOW-COOKED TAMALE CASSEROLE*
/~Submitted by Pat, Minden, NV/
1 pound ground beef
1 egg
1-1/2 cups milk
3/4 cups cornmeal
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (2-1/4 oz.) sliced ripe olives, drained
1 envelope chili seasoning
1 teaspoon seasoned salt
1 cup (4 oz.) shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink; drain. In
a bowl, combine the egg, milk and cornmeal until smooth. Add corn,
tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a
greased slow cooker. Cover and cook on high for 3 hours and 45 minutes.
Sprinkle with cheese, cover and cook 15 minutes longer or until cheese
is melted.
*TACO MEAT LOAF*
/~Submitted by Pat, Minden, NV/
1 egg
1/2 cup sour cream
1/3 cup salsa
2 to 4 tablespoons taco seasoning
1 cup crushed tortilla chips
1.2 cup shredded cheddar cheese
2 pounds lean ground beef
Optional toppings; sour cream, salsa, shredded cheddar cheese, shredded
lettuce, sliced ripe olives
In a large bowl, combine the first six ingredients. Crumble beef over
mixture and mix will. Pat into the bottom of a slow cooker. Cover and
cook on low for 8 hours or until a meat thermometer reads 160 degrees.
Top with sour cream, salsa, cheese, lettuce and olives if desired.
*CHICKEN WITH ROSEMARY, APPLES AND ONIONS*
/~Submitted by Beverley, Ontario, Canada/
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin (cubes
of pork would be good too)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Arrange onion and apple slices in bottom of slow cooker. Place chicken
pieces on top and season all over with salt and black pepper. Sprinkle
rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture
over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice
*SLOW COOKER BEEF STEW*
/~Submitted by Beverley, Ontario, Canada/
1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 (3-pound) chuck, rump or x-rib roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder
Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow
cooker. Season beef all over with salt and black pepper. Rub flour all
over beef. Place roast on top of vegetables in slow cooker.
Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard
powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW
for 12 hours or on HIGH for 8 hours.
Serve 1/3 of beef and all of the vegetables with this meal. Shred and
refrigerate remaining beef until ready to use.
*CHILI CON QUESO*
/~Submitted by Jean, Syracuse, NY/
2 Tbs (30 ml) butter
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
2 ripe tomatoes, peeled, seeded, and chopped
1-2 jalapeno peppers, seeded and finely chopped, or to taste
2 1/2 cups (625 ml) grated Monterey Jack or cheddar cheese
Set the slow cooker to high (300F, 150C) and add the butter, onion, and
garlic. Saute until tender but not brown.
Add the remaining ingredients and cook on low heat (200F, 95C) for 1
hour, stirring once or twice.
You may serve this directly from the slow cooker while it is still on
the low setting to keep the cheese melted.
Serves 6 to 8.
*COLA CHICKEN*
/~Submitted by Jean, Syracuse, NY/
1 cup Cola -- regular
1 cup Ketchup
1 Onion -- sliced
1 1/2 pounds Chicken -- whole
Wash and pat dry chicken. Salt and pepper to taste. Put chicken in
crockpot and onions on top. Add cola and ketchup and cook on LOW 6 to 8
hours. When cooked place in refrigerator to cool and then skim off the
fat. Reheat and eat.
Servings: 4
*CRANBERRY GLAZED PORK ROAST*
/~Submitted by Jean, Syracuse, NY/
16 oz jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice cocktail
1 teaspoon dry mustard
1/4 teaspoon cloves
1 sirloin pork roast, extra-lean and boneless
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
In a medium bowl, mash cranberry sauce with a fork or a potato masher.
Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in
slow cooker and pour cranberry sauce mixture over it. Cook on low
setting for 6 to 8 hours or until meat is tender. Remove roast and keep
warm. With a metal spoon, skim the fat from the liquid in the slow
cooker. Pour 2 cups of the liquid (add water to fill out the measure, if
necessary) into a small saucepan. Bring to a boil over medium-high heat.
Blend cornstarch and cold water to make a paste; stir gradually into
boiling liquid. Continue cooking, stirring constantly, until mixture
thickens. Add salt to taste. Serve with pork.
Makes 12 servings.
*CREAM CHEESE CHICKEN*
/~Submitted by Jean, Syracuse, NY/
4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced
Brush chicken with butter and layer in crock pot with dry Italian
seasoning mix sprinkled on each layer. Cover and cook on low for 6-7
hours. About 45 minutes before done, brown the onion in the chicken
broth and then add the cream cheese, soup, salt & pepper and remaining
chicken broth to the saucepan. Add the minced garlic and stir all
ingredients until smooth. Pour sauce mixture over chicken in crockpot
and cook an additional 30-45 minutes. Remove chicken to platter and stir
sauce before putting in gravy bowl.
*CHILI CON CARNE*
/~Submitted by Larry Holmes, Ontario, Canada/
1 pound pinto beans
6 cups water
1 cup diced sweet Spanish onion
1 cup chopped green pepper
1 clove garlic, minced
1 1/2 pounds lean ground beef
1 can (29 ounces) tomatoes
1 can (6 ounces) tomato paste
1 beef bouillon cube
2 tablespoons chili powder
1 1/2 teaspoons salt
1/4 teaspoon cumin
1 bay leaf
Soak beans in water overnight. For quick soak, bring beans and water to
boil and boil for 2 minutes. Remove from heat and let stand 1 hour.
Drain beans reserving 1 cup liquid. Alternate beans with remaining
ingredients in slow cooker. Add reserved liquid. Cover and cook on low
for 10 to 12 hours.
Makes 6 to 8 servings.
Chili Con Carne Variations:
Over rice: Serve over steamed rice topping with grated sharp Cheddar
cheese for a nutritious meal in itself.
Sloppy Joe: Spoon chili over half a hamburger but; sprinkle with shopped
green onion and top with remaining bun half for a filling sandwich.
Cheese Dip: Combine 1 cup chili with 1 cup grated sharp Cheddar cheese
and heat through until cheese is melted. Serve as a dip for chips.
Cornbread Bake: Fill a casserole two-thirds full with Chili Con Carne.
Using half of a box (15 ounces) of cornbread mix, prepare according to
directions for muffins. Spoon onto chili. Bake in 450F oven for 15
minutes or until muffins are lightly browned.
*BEEF-BARLEY CASSEROLE FOR A CROWD*
/~Submitted by Larry Holmes, Ontario, Canada/
1 cup quick-cooking barley
2 tablespoons butter
2 pounds lean ground beef
1 cup finely diced celery
1 can (16 ounces) diced carrots with liquid
1 can (16 ounces) tomatoes
1 can (10 1/2 ounces) condensed tomato soup
1/2 cup water
1/2 teaspoon chili powder
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup soft bread crumbs
1 cup shredded process American cheese
Brown barley lightly in the butter. Put into cooker. Saut?eef, breaking
up with fork, in skillet until meat loses its red color. Drain and put
in cooked with remaining ingredients except crumbs and cheese. Mix
crumbs and cheese and sprinkle on mixture. Cover and cook on low 6 to 8
hours (high:4 hours).
Makes 12 servings.
*STEAMED BLUEBERRY PUDDING WITH FOAMY BLUEBERRY SAUCE*
/~Submitted by Larry Holmes, Ontario, Canada/
3 tablespoons butter
1/2 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 cup blueberries, washed
foamy blueberry sauce
Cream butter and sugar. Add egg and beat well. Add dry ingredients and
milk and mix well. Fold in berries. Turn into greased and floured
1-pound coffee can, cover top with foil and tie. Set on trivet in cooker
and pour 1 cup hot water around can. Cover cooker and steam on high
about 2 1/2 hours. Let stand in can on cake rack about 10 minutes.
Turn out and serve hot with sauce.
Makes 4 to 6 servings.
*Foamy Blueberry Sauce*
1/4 cup butter
1 cup sugar
1 cup blueberries, crushed
1 tablespoon lemon juice
1/4 teaspoon salt
1 egg white
Cream butter with sugar. Add blueberries and lemon juice and beat well.
Cook in top part of double boiler over boiling water 5 minutes.
Add salt to egg white and beat until stiff. Fold into sauce and serve at
once.
*MANHATTAN CLAM CHOWDER*
/~Submitted by Larry Holmes, Ontario, Canada/
1/4 pound salt pork, diced and fried until brown
1 large onion, sliced
1/2 medium green pepper, chopped
1/2 cup each diced celery, carrot and turnip
3 cups diced peeled potatoes
salt
2 cans (6 1/4 ounces each) minced clams with liquid
2 cups tomato puree
2 1/2 cups water
chopped parsley
Put all ingredients except parsley in cooker. Cover and cook on low 8 to
10 hours. Garnish with parsley.
Makes 4 to 6 servings.
*CROCK POT LASAGNA*
/~Submitted by Hal, OH/
1 lb. hamburger
1 large onion, chopped
2 garlic cloves, minced
1 quart jar spaghetti sauce
8 oz. lasagna noodles
4 cups mozzarella cheese, shredded
1-1/2 cup cottage cheese
1/2 cup grated or shredded Parmesan cheese
Saute beef, onion, and garlic. Drain. Add spaghetti sauce and mix well.
Spread 1/4 meat sauce in bottom of crock pot. Arrange uncooked noodles
over sauce. Combine cheeses and add 1/3 over noodles. Repeat 2 more like
layers.
Top with remaining meat sauce. Cover and cook on LOW heat setting for
4-5 hours or until noodles are tender.
*SWEET AND SOUR BEEF (Crockpot)*
/~Submitted by Hal, OH/
1 (2-pound) boneless chuck roast
1/2 cup flour
Salt and pepper to taste
Oil
1 onion, sliced
1/2 cup chili sauce
3/4 cup packed brown sugar
1/4 cup red wine vinegar
1 T Worcestershire sauce
1 cup water
1 (16 oz) package peeled baby carrots
Cut beef into 1-inch cubes and dredge in flour, salt and pepper. In
skillet, brown beef in a little oil and place in crockpot. Add remaining
ingredients, except carrots. Cover and cook on low for 7 to 8 hours. Add
carrots and cook 1-1/2 hours.
NOTE: After browning the meat, I combined the remaining ingredients in a
bowl and added the mixture to the meat skillet to scrape up the browned
'goodies' which add flavor.
*SPICY CROCKPOT PECANS*
/~Submitted by Hal, OH/
Any other nuts would be good prepared this way - especially peanuts or
cashews.
1/3 cup butter, melted
1/2 tsp. garlic powder
1/2 tsp. powdered ginger
1/8 tsp. red pepper
1/8 tsp. black pepper
1/8 tsp. white pepper
3 Tbsp. Worcestershire sauce
4 cups pecan halves
In small bowl, combine butter, spices, peppers, and Worcestershire
sauce. Mix well. Place pecans in 3-4 quart slow cooker. Pour butter
mixture over and stir well. Cover and cook on LOW for 2 hours. Stir
well. Cover again and cook on HIGH for 30 minutes. Remove from crockpot
and cool. Store tightly covered in a cool, dark place.
*CROCK POT ITALIAN BEEF*
/~Submitted by Hal, OH /
3 to 4 pound rump roast
1 (8 oz.) can tomato sauce (no sugar added variety)
2 1/2 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
Dash Worcestershire sauce
Dash soy sauce
1 package Italian salad dressing mix (Good Seasons)
Put roast in crock pot. Combine remaining ingredients in saucepan and
cook over medium-high heat until mixture comes to a full boil.
Remove from heat and pour over roast in crock pot. Cook all night on low
or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake
meat apart and continue cooking.
Serves 6 - 8. Approx. 1 gram per serving.
*POTATO SOUP FOR THE CROCK POT*
/~Submitted by Hal, OH/
6 potatoes
1/2 tsp garlic powder or 1 minced garlic clove
2 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half or whole milk
Peel and cut potatoes into 1/2-inch cubes.
Combine first 8 ingredients in a 4 1/2-quart slow cooker. Cook, covered,
at high for 3 hours or until vegetables are tender.
Stir together flour and milk; stir into soup. Cover and cook 30 minutes
or until thoroughly heated.
Makes 8 1/2 cups
*HOT DOG & BACON ROLL-UPS*
/~Submitted by Hal, OH/
2 pkg. hot dogs, cut in half
Brown sugar
1 lb. bacon, cut into in the middle
Take a piece of hot dog and piece of bacon, wrap bacon around hot dog.
Stick a toothpick through bacon to hold. Place one layer in bottom of
Crock-Pot and cover with brown sugar.
Repeat until all the hot dogs have been used. Cook 3-4 hours.
*CROCK POT POTATOES*
/Submitted by Hal, OH/
1 carton sour cream (16 oz)
2 cans cheddar cheese soup
few shakes dried onions
1 stick margarine
6-8 medium potatoes (boiled)
Melt margarine in saucepan and add sour cream and soups and onions.
Combine with cooked potatoes in crock pot on low. Heat up for 1-2 hours.
*CROCK POT STICKY CHICKEN*
/~Submitted by Hal, OH/
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1 large roasting chicken
1 Cup chopped onion
In a small bowl, thoroughly combine all the spices.
Remove the giblets from chicken, clean the cavity well with paper
towels. Rub the spice mix into the chicken, both inside and out, making
sure it is evenly distributed and down deep into the skin. Place in a
Ziploc type bag and refrigerate over night.
When ready to cook, put the onions in the bird's cavity and put it in
the crock pot. Do not add any liquid to the pot. Cook on low for 8-10
hours. It will be falling off the bone tender.
This recipe can also be used in the oven. Roast in a very slow 275*F.
oven for 4-5 hours.
*CROCKPOT CHICKEN MERLOT WITH MUSHROOMS*
/~Submitted by Angelique, TX/
Source: cookingcache.com <http://www.cookingcache.com>
2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 c. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot) or chicken broth (I used broth)
2 tbsp. quick-cooking tapioca
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used
dried)
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 c. hot cooked noodles
2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)
Rinse chicken; set aside.
In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and
garlic. Place chicken pieces on top of the vegetables.
In a bowl combine broth, tomato paste, wine or chicken broth, tapioca,
dried basil (if using), sugar, salt, and pepper. Pour over all. Cover;
cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3
1/2 to 4 hours. If using, stir in fresh basil.
To serve, spoon chicken, mushroom mixture, and sauce over hot cooked
noodles Sprinkle with Parmesan cheese.
Makes 4 to 6 servings.
Prep time: 25 min.
*CROCKPOT MAPLE COUNTRY STYLE RIBS
/~Submitted by Angelique, TX/
Source: cookingcache.com <http://www.cookingcache.com>
1 1/2 pounds country style ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger,
allspice, garlic powder and pepper in a slow cooker. Cover and cook on
Low for 7 to 9 hours.
*CRANBERRY PORK ROAST*
/~Submitted by Pam, OH/
Bill was at the Fulton Co. Sheriff's Office trying to learn to be a
dispatcher when he and Diana Zientek and Barb Vanetten got to talking
about recipes and cooking and such. Diana shared this recipe with him
that she found in an article about slow cooking. The original
contributor is Kimberley Scasney (No, we don't have any idea who she is;
we just like her pork roast.) of Douglasville, Georgia.
Pam did modify this a little since neither of us is supposed to have all
that much salt. The original recipe called for 1/2 tsp. salt. She
substituted 1/2 tsp. of vegetable bouillon for the salt. Also, although
the original recipe doesn't call for it, she made gravy from the
meat/cranberry juices. She then served the meat with real live mashed
potatoes and skillet corn. The result was absolutely delicious and is
definitely something we will make again.
One boneless rolled pork loin roast (2 1/2 to 3 lbs.) cut in half to fit
your slow cooker. Ours is oval, so we cut the roast lengthwise.
1/2 tsp. vegetable bouillon
1/4 tsp. black pepper
1 can whole berry cranberry sauce
1/4 cup honey
1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Place roast in slow cooker; sprinkle with bouillon and pepper. Combine
remaining ingredients; pour over roast. Cover and cook on low for 4 to 5
hours or until a meat thermometer reads 1600F. Let stand 10 minutes
before slicing.
*ALL-DAY-LONG CROCKPOT BEEF*
/~Submitted by Pam, OH/
1 1/2 lb favorite cut beef roast
1/2 tsp black pepper
2 garlic cloves, minced
1/2 pk onion soup mix
2 tsp Worcestershire sauce
1 Tbs steak sauce
3 carrots, sliced
2 celery stalks, diced
1 green bell pepper, chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
Cut beef roast into serving-sized portions. Use more beef if you need
more than 6 servings. Brown beef in a bit of vegetable oil, although you
can skip this step if rushed for time.
Slice onion and separate into rings. Dice the peeled carrots, dice the
celery and slice the peppers into thin strips or circles. Place these
into bottom of crockpot. Sprinkle the beef pieces with fresh ground
black pepper, minced garlic and the onion soup mix. Place on top of the
vegetables.
Mix the steak sauce and Worcestershire sauce in a small bowl with about
1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip
this step. Turn to low, cover and cook for 7-9 hours.
Keep the crockpot covered as much as possible throughout cooking time. A
crockpot can be used to cook this type of meal for a varied amount of
time, depending on your schedule. It is not important that you take the
meat and vegetables out at a specific amount of time. One or two hours
either way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot with a slotted
spoon. Use the liquid as is or turn crockpot to high and thicken liquid
with a little flour or cornstarch.
*PORK ROAST WITH PEACH CHUTNEY*
/~Submitted by Lou, FL/
Here is one we plan on having tomorrow. I am out of raisins right now.
1 (16 ounce) can sliced peaches, drained
1/4 cup raisins
1/4 cup brown sugar, firmly packed
1/4 cup vinegar
1/2 small onion
1 tablespoon prepared mustard
1 (3 to 4 pound) pork loin roast
Combine all ingredients except roast in blender or food processor.
Process until coarsely chopped.
Place roast in crockpot and pour chutney over top. Cover and cook on LOW
for 8 hours or on HIGH for 4 hours.
*GERMAN POTATO SALAD*
/~Submitted by Lou, FL/
I found out that the slow cooker was great for this dish. It kept it
warm and ready for all the different schedules when the kids were all in
school.
INGREDIENTS:
6 cups sliced raw potatoes
1 cup chopped onion
1 cup chopped celery
1 cup water
1/4 cup cider vinegar
1/4 cup granulated sugar or sugar substitute
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried parsley flakes
4 slices bacon, cooked, drained, and crumbled, or about 4 tablespoons
real bacon bits
PREPARATION:
In a slow cooker, combine potatoes, onion, and celery. In a medium bowl,
combine water, vinegar, sugar, black pepper and parsley flakes. Pour
mixture over potato mixture. mix well to combine. Cover and cook on LOW
for 8 hours. Stir in crumbled bacon. Serve hot.
I always like to add a little of the bacon fat to the potatoes. Maybe a
couple of tablespoons. Like Emeril says "Hog fat rules!!"
*CROCKPOT PORK CHOPS*
/~Submitted by Barbara, Chula Vista, CA/
6 pork chops
1 small onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 cup catsup
1/2 cup water
juice of 1 lemon
4 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 tablespoon mustard
1/2 can tomato paste, (3 ounces)
1/4 teaspoon pepper
Whisk all the ingredients together (except the pork chops). Place pork
chops in the crockpot and pour the mixture over them. Cover and cook on
LOW setting for 8 hours.
Source: A friend
*CROCKPOT CHICKEN LIVERS*
/~Submitted by Jane, Jamestown, TN/
2 pounds Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4-ounce (drained)
1/4 cup White wine -- dry or sauterne
Cut chicken livers into bite-size pieces; toss in flour, salt and pepper.
Fry bacon pieces in large skillet; remove when brown. Add flour-coated
chicken livers and green onion to bacon grease in skillet; saute until
lightly browned. Pour chicken bouillon into skillet and stir into drippings.
Pour all into crockpot. Add browned bacon bits and all remaining
ingredients.
Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered
noodles.
Makes 5 servings.
*CROCKPOT BBQ BEEF FOR SANDWICHES*
/~Submitted by Helen, N. Ft. Myers, FL/
INGREDIENTS:
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce
DIRECTIONS:
Roast meat, along with 1 cup water and bouillon cubes until very tender
or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat
with a fork after cooking and retain 1 cup of the juice from cooking.
Add rest of the ingredients to shredded meat. Put in a crock pot and
cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over
dinner rolls.
*CROCK POT DELIGHT*
/~Submitted by Helen, N. Ft. Myers, FL/
1 lb lean hamburger
6 or 8 medium potatoes
1 medium onion
2 eggs
3/4 cup breadcrumbs
3 jars beef gravy (12 oz each or so)
1/2 lb fresh string beans - cleaned and cut
seasoned salt and pepper to taste
Wash potatoes and cut into bite-size chunks. Cut onion into large chunks.
Mix hamburger, eggs, onion, breadcrumbs and seasonings like you would
for a meatloaf. Make meatballs and place on the bottom of your crockpot.
Place potatoes gently on top of meatballs.
Add the cut string beans. Pour all 3 jars of gravy over everything and
add a bit more seasoning, cover and set on low for about 6 hours.
*SHANNON'S SLOW COOKER CHICKEN*
/~Submitted by Shannon H., MI/
This is a recipe I created myself using some leftovers and what ever I
had in the house.
Rice
3-4 chicken breasts
2 small cans chicken gravy
4 chicken bouillon cubes
leftover chicken noodle soup (or 2 cans)
Shredded cheddar cheese
season to taste
Sprinkle rice in bottom of slow cooker until it just covers the bottom
of the pot. Add the chicken breasts. Pour soup and gravy over chicken.
Add bouillon and any other seasonings (I prefer to use Tone's Canadian
Steak Seasoning found at Sam's Club stores). You can try to stir it up
if you want but it generally mixes itself together as it bubbles. Cook
1-2 hours or until rice is cooked and chicken is no longer raw. Add the
cheese and allow it to melt.
*CROCKPOT GARLIC CHICKEN ALFREDO*
/~Submitted by Brenda, AL/
My cousin gave me this recipe don't know where she got it and haven't
made it yet but will this week.
1 (16oz) jar creamy garlic alfredo sauce or no garlic flavor
4 to 6 boneless chicken breasts halves
1 (4oz) can sliced mushrooms, drained
8 oz hot cooked spaghetti when ready to serve
grated parmesan cheese
Pour 1/3 of sauce into crockpot. Place chicken on top. Add mushrooms and
remaining sauce. Cook on low for 6 to8 hours or until chicken is done.
Serve over hot cooked spaghetti; sprinkle with parmesan cheese.
Serves 4 to 6
