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  • Crockpot Recipes

    Chicken at a Whim

    I double the sauce & add a handful of Thai peppers. We love it served it with rice & egg rolls.

    4 to 6 chicken breasts, boneless/skinless
    1 onion, sliced
    1 cup dry white wine
    15-oz can chicken broth
    2 cups water + 2 chicken bouillon cubes
    6-oz can sliced black olives, undrained
    1 small jar artichoke hearts, chopped
    2 to 5 garlic cloves, minced
    1 cup elbow macaroni
    salt & pepper to taste
    1 envelope dry savory garlic soup (or onion)

    Place chicken in crockpot, layer onions. Combine remaining ingredients, except dry soup mix and pour over chicken. Sprinkle with dry soup. Cover & cook on low about 6 hours, until chicken falls apart.

    · The noodles over cook a bit much, so you may want to leave them out or cook them separately.

  • #2
    To Die For Roast

    1 beef roast, any kind

    1 package dried brown gravy mix

    1 package dried Italian salad dressing mix

    1 package dried ranch dressing mix

    1 cup water

    Place beef roast in crockpot.


    Mix together the dried mixes together in a bowl and sprinkle over the roast. (I like to roll the roast first in flour, salt & pepper, then brown in olive oil.

    Pour the water around the roast.

    Potatoes & baby carrots added to this midway, are very flavorful!

    Cook on low for 7-9 hours

    Comment


    • #3
      Crockpot Brown Sugar Chicken

      2 lbs boneless, chicken pieces (I use breasts)
      1 c. packed brown sugar
      2/3 c. vinegar
      1/4 c. lemon lime soda (Sprite)
      2-3 T. minced garlic (I use 3 cloves)
      2 T. soy sauce
      1 t. black pepper

      Place chicken in crockpot. Combine remaining ingredients, pour over chicken. Cover, cook on low for 6-8 hrs.

      Serve over rice or noodles.

      To thicken sauce, combine 1 1/2 T. cornstarch with 2 T. of water and add to the crockpot, cook on high for 30 minutes longer.

      Comment


      • #4
        Crockpot Chicken W/ Blackbeans and Cream Cheese

        Can use thawed chicken. Great served over rice.

        4-5 boneless chicken breasts

        1 (15.5 ounces) can black beans

        1 (15 ounces) can corn

        1 (15 ounces) jar salsa, any kind

        1 (8 ounces) package cream cheese

        Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot.

        Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

        Keep in crockpot on high for about 4-5 hours or until chicken is cooked.

        Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

        Comment


        • #5
          Cheeseburger Sandwiches

          1 1/2 lbs lean ground beef
          1/2 tsp garlic-pepper seasoning – I use garlic powder & cracked black pepper
          1 (8 oz) pkg Velveeta, cubed (2 C) – I use more
          2 T. milk
          1 green pepper
          1 can diced tomatoes, drained
          1 small onion, chopped
          2 garlic cloves, minced
          Sandwich buns

          In large skillet, brown meat and garlic-pepper seasoning until well cooked. Drain. In 3 1/2 to 4 quart crockpot, combine cooked meat and all remaining ingredients except buns; mix well. Cover, and cook on low heat for 4 hours. Spoon onto buns. Serve with mustard, ketchup and dill pickle slices to be added by diners.

          Comment


          • #6
            Bean's Crockpot Chicken Soup

            7 c. water
            6 chicken bouillon cubes
            3 or 4 boneless/skinless chicken breasts
            3/4 c. celery, chopped
            3/4 c. onion, chopped
            3/4 c. carrots, cubed
            1 T. parsley
            salt & pepper to taste
            1 c. potato, cubed
            * Zesty Garlic Pasta Secrets (1/2 bag) - found in the freezer section

            Place all in crockpot (on low), except potato & Pasta Secrets. After chicken is done, cut into bite size pieces, add back to the crockpot with Pasta Secrets & cook until potato is done.

            * If you don't want to use Pasta Secrets, add small noodles of your choice.

            Comment


            • #7
              Chicken, Gravy & Stuffing

              4 chicken breasts
              4 slices swiss cheese (I add some pepper jack)
              1 can cream of chicken soup
              1 can cream of mushroom soup ( I like cream of celery)
              1 cup chicken broth
              1/4 cup milk
              2 cups herb stuffing mix (I use more)
              1/2 cup melted butter (I use 1/4)
              salt and pepper

              1. Season chicken breasts with salt and pepper and place chicken breasts in crockpot.
              2. Pour chicken broth over chicken.
              3. Put 1 slice of swiss cheese on each piece of chicken.
              4. Combine both cans of soup and milk.
              5. Cover chicken with soup mixture.
              6. Sprinkle stuffing mix all over.
              7. Drizzle melted butter on top.
              8. Cook on low for 6 to 8 hours. Six is always perfect for me.
              DO NOT STIR

              *This is most excellent! The chicken tastes like oven roasted. I have also used turkey cutlets & turkey gravy in place of one of the soups, topped with cornbread stuffing.

              Comment


              • #8
                Easy and Delicious Turkey Breast

                1 Turkey breast

                1-15oz can whole cranberry sauce

                1 envelope dry onion soup

                1/2 c.orange juice

                1/2 tsp.salt

                1/4 tsp.pepper

                Place the turkey in the slow cooker.
                Combine remaining ingredients. Pour over the turkey.
                Cover and cook on low in slow cooker for 6-8 hours.

                Comment


                • #9
                  Thai Chicken

                  4 large chicken breasts, boneless/skinless
                  1 T. ginger
                  3 green onions, sliced
                  1 (14oz) can coconut milk
                  1/2 to 3/4 t. turmeric
                  1/4 to 1/2 t. crushed red pepper
                  1 (8oz) can pineapple chunks, drained (save the juice)
                  2 T. cornstarch
                  2 T. cold water (I use the juice from the pineapple)
                  Cooked rice
                  Chopped peanuts

                  Place chicken (season with salt & pepper) in crockpot and add ginger, green onions, coconut milk, turmeric & crushed red pepper. Cover & cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch & water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts.

                  Comment


                  • #10
                    Best Corn Ever

                    2 pounds frozen corn kernels
                    1 8 oz package cream cheese
                    1 stick real butter
                    1 teaspoon sugar
                    1 teaspoon salt
                    pepper to taste

                    Mix all together in crockpot. Cook on high for 2 hours. Stir occasionally.

                    *This is also good with green chiles.

                    Comment


                    • #11
                      Crockpot Barbecue Beef Sandwiches recipe

                      2-1/2 to 3 lbs. of lean, trimmed chuck roast or bottom round (I use top round)
                      1 large onion, chopped
                      1-1/2 cups of ketchup
                      1/4 cup of packed brown sugar
                      1/4 cup of red wine vinegar
                      2 tablespoons of Dijon mustard
                      2 tablespoons of Worcestershire sauce
                      1 teaspoon of liquid smoke
                      1/2 teaspoon of salt
                      1/4 teaspoon of black pepper
                      1 to 2 cloves garlic or 1/2 teaspoon of garlic powder

                      Place roast in crockpot.
                      Combine remaining ingredients, and pour over roast.
                      Cover and cook on low for 8 to 10 hours.
                      Remove the roast, then shred the meat.
                      Place the shredded meat back in crockpot. Stir to coat well.
                      Spoon barbecue beef on the buns, add some extra sauce if desired.

                      *DOUBLE the sauce ingredients or it won't be enough! I also brown my roast before putting it in the crockpot.

                      Comment


                      • #12
                        Vidalia Onion Soup

                        2 to 3 T. light olive oil
                        8 to 10 small Vidalia onions, sliced
                        2 cloves garlic, pressed
                        7 to 8 cups beef bouillon
                        6 sliced bacon, cooked crisp
                        1 T. jalapeno mustard
                        1 to 2 bay leaves
                        2 ounces brandy
                        1/2 t. rosemary
                        Salt & pepper to taste

                        Thick bread cut into large pieces & broiled until brown
                        Swiss cheese, shredded

                        Heat oil & cook onions until brown, add garlic and stir for a couple minutes. Add the rest of the ingredients except the bread & cheese, bring to a boil, reduce heat to a simmer (cover) for 2 hours. Ladle into soup bowls top with bread cubes and cheese, broil on high about 2 to 3 minutes until cheese melts.

                        Comment


                        • #13
                          Crockpot Cube/Salisbury Steak w/Gravy

                          6 to 8 cube steaks

                          Flour

                          Salt & pepper

                          Garlic powder

                          Spicy Montreal Steak Seasoning

                          Olive oil

                          2 envelopes brown gravy

                          1 envelope mushroom/onion gravy

                          3 c. water

                          2 t. Worcestershire sauce

                          Sliced sweet onion

                          Sprinkle the cube steaks with salt, pepper, garlic powder & Montreal seasoning, dredge in flour & brown on both sides with olive oil in med. high skillet.

                          Mix gravy packets with water and layer the ingredients in crockpot. Cook on low for about 5 hours. Great with mashed OR smashed potatoes!

                          Comment


                          • #14
                            Swedish Meatballs in Sauce

                            1 1-lb package frozen plain meatballs (not the Italian kind)

                            1 can cream of mushroom soup

                            1 can French onion bouillon (or 1 cup beef bouillon)

                            1 cup sour cream

                            1 t. Worcestershire sauce

                            1 dash Tabasco sauce

                            1/4 cup milk

                            Cracked black pepper

                            Mix sauce ingredients together and mix in meatballs. Cook on low until heated through. Serve with noodles or rice.

                            *If not thick enough add a small amount of cornstarch with cold water and heat on high until desired thickness.

                            Comment


                            • #15
                              Cream Of Green Chile Stew

                              1 pound chicken, beef or pork, cubed ( I use like 2 to 2 ˝ lbs chicken)

                              1 onion, chopped

                              1 T. oil to brown meat

                              2 medium potatoes, peeled & diced

                              1 cup water

                              1/2 t. garlic powder

                              1/2 t. salt

                              1/2 to 1 t. green chile powder

                              1 large can whole green chiles, chopped – you get more flavor chopping them yourself

                              1 can cream of chicken soup, diluted with one can water

                              Boil potatoes in salted water until tender, set aside.

                              Brown meat in oil and sauté onion until translucent.

                              Add the 1 cup water, garlic powder, salt, green chile powder and chopped green chiles. Cook at low boil for 5 to 10 minutes; add soup with 1 cup water; mix well and add potatoes – heat through.

                              ** The first is real good in the crockpot (just dump all & cook until the chicken falls apart). For burritos maybe cook it up and shred the meat, wrap up with cheese and onions, top it with the sauce & bake it up.

                              -I have used the store bought green chile sauce, but always add more green chiles to give it more flavor. They are mild so you can use as many as you want.

                              Comment

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