CROCKPOT RECIPES 2
CROCKPOT APPLE AND BROWN SUGAR CORNED BEEF
1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 Tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks
Place all ingredients in large crock pot (cut meat in half if necessary). Stir to
mix.
Cook on high for 4 to 5 hours on high or 8 to 10 hours on low. Remove meat and
vegetables and some of the cooking liquid. Slice meat thinly across the grain.
Serve with the vegetables and some of the liquid.
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Use left over corn beef the next day.....layer in crock pot with sauerkraut and
swiss cheese. Warm and serve on rye bread with 1000 Island dressing!
CROCKPOT APPLE BROWN BETTY
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread
cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples
in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.
CROCKPOT APPLE BUTTER I
apples -- cut up, to fill 3 1/2 qt. crockpot
1 cup brown sugar
1 cup apple cider
juice of 1 lemon
1 tablespoon cinnamon
Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot. Add sugar,
cider and lemon juice. Cover and cook on Low for 8 hours. Stir. Add cinnamon and
cook another 10 hours. Stir occasionally until brown. Run through Food mill or any
strainer to strain out seeds and skins. I used the blender. To thicken, if not
thick enough, return to slow cooker and cook on High uncovered until desired
consistency.
YIELD: Makes 3-4 pints.
CROCKPOT APPLE BUTTER II
Peel and core apples, cut in quarters, enough to fill a 4 quart crockpot to about 1
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1/2 inches from the top:
ADD:
4 tsp. Cinnamon
1/2 tsp Cloves
1/2 tsp Salt
3 Cups Sugar
Start on high with about 4 TB water, til it gets hot, then turn on low and cook all
day. When it is done and apples are fully cooked down put small amounts into food
processor and zap quickly till smooth.
NOTE: If you are canning this, put into jars and seal while "HOT".
CROCKPOT APPLE BUTTER III
4 lbs apples, cored and sliced (don't peel)
1 1/3 cups packed brown sugar
1 cup apple cider
grated zest and juice of one lemon
3 TBS grated ginger
Combine apples, brown sugar, apple cider, zest, juice. Cover and cook 8-10 hours on
low, til apples are very soft. (A good thing to do overnight!) Then stir in ginger,
increase heat to high, uncover and cook (stirring now and then) til mixture is
reduced to about 3 cups for 8 to 10 hours. (This part sounds kind of incredible,
come to think of it...I can't imagine sticking around for 10 hours to stir
occasionally...oh well, I've come this far, might as well continue!). Put the
resulting mash through a food mill.
CROCKPOT APPLE BUTTER IV
2 qt. sweet cider
4lbs apples, peeled, cored & sliced
3 C. sugar
1/4 tsp. cinnamon
1/4 tsp. allspice
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1/8 tsp. cloves
1 tsp. salt
Place apples & cider in crock pot. Cover & cook on LOW 10 - 12 hrs. DO NOT
STIR!!!!!!! Put apples through a srine (a fine mesh strainer works well too). Mash
apples. Add equal parts sugar stirring well between each, add spices & salt STIR
WELL!! Return to crock-pot. Cook on HIGH 1 hr. Pour into 1/2 pint jars, seal and
process 10 min. If you don't want to process keep it refrigerated! makes 5 half
pints.
CROCKPOT APPLE CAKE DESSERT
6 apples peeled, cored and sliced
sugar
cinnamon
8 oz of yellow cake mix
1/4 c melted butter or margarine
Put slices of apples in CP. Pour half a package of dry cake mix over apples.
Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that and
cook on low 1 1/2 to 2 hours. Keep checking and it's done when the apples are soft.
CROCKPOT APPLE CARAMEL DESSERT
2 med apple
1/2 c apple juice
7 oz caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream
Peel, core and cut each aplle into 18 wedges; set aside. Combine apple juice,
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unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter, 1
tsp at a time, over ingredients in crock pot and stir. Add apple wedges; cover and
cook on LOW for 5 hrs. Stir thoroughly, then cook 1 hr more. Serve approx 1/3 cup
of warm mixture over a slice of angel food cake or ice cream.
CROCKPOT APPLE CIDER
1 gallon of apple cider
Put it in a crock pot. Add 3 cinnamon sticks, about a tsp of whole cloves, and
about 3 or 4 whole allspice. Slice up an orange and put orange rings in there. Put
it on low and let it simmer all day. It's easier if you can put the spices in
cheese cloth but I don't always have that. Also, taste it after about 4 or 5 hours
to make sure it's not getting too strong. Remove the spices and oranges when the
flavor reaches the taste you prefer.
CROCKPOT APPLE COCONUT CRISPS
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the crockpot, combine apples
with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with
the ice cream topping. Combine remaining ingredients in a small bowl with a fork or
pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to
3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped
topping.
CROCKPOT APPLE DESSERT I
6 apples, peeled and sliced
2/3 cup raw oatmeal
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2/3 cup sugar
1/3 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/3 cup butter or margarine, melted
Mix oatmeal, sugar, flour, and spices in small bowl. Stir melted butter into
mixture until it is crumbly.
Put about half of sliced apples in crockpot and spoon about half of oatmeal mixture
on top. Cover with the rest of the apples and top with the rest of the crumbly
mixture. Cook on high about 2 1/2 hours.
CROCKPOT APPLE DESSERT II
2 Cups milk
1/4 cup brown sugar
1 tbsp melted butter
1/4 tsp salt
1/2 tsp cinnamon
1 cup rolled oats, regular
1 cup chopped apples
1/2 cup raisons
Spray or butter inside of crock pot. add ingredients to pot and stir cover and cook
on low overnight.
CROCKPOT APPLE PIE
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
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3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly
greased crockpot.
Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon
over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until
crumbly. Sprinkle this mixture over top of apple mixture.
Cover and cook on low 6-7 hours or until apples are soft.
CROCKPOT APPLE SAUCE
About 3 pounds apples, peeled, cored, and sliced
1/3 cup sugar
1 cinnamon stick
2 TBS lemon juice
nutmeg
Put apples in cooker, sprinkle w/sugar and add cinnamon stick. Sprinkle lemon juice
on. Cover and cook on low for 6 1/2 to 8 hours til apples form a thick sauce.
Sprinkle with nutmeg to taste.
CROCKPOT ARROZ CON POLLO
4 Chicken breast halves, skin and excess fat removed
1/4 teaspoon salt
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1/4 teaspon pepper
1/4 teaspoon paprika
1 tablespoon oil
1 medium onion, chopped
1 small red pepper, chopped
1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves
1 14 1/2 ounce can crushed tomatoes
1 10 oz package frozen peas
Season chicken with salt, pepper, and paprika. In a medium skillet, heat oil over
medium-high heat. Add chicken and brown. Put chicken in the Crock-pot.
In a small bowl, combine remaining ingredients except the peas. Pour over chicken.
Cover: cook on Low 7-9 hours (High 3-4 hours) One hour before serving, add peas.
Serve over rice.
Makes 4 servings.
CROCKPOT ARTICHOKE, CHICKEN AND OLIVES
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
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1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained
tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir
in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the
tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3
1/2 to 4 hours. Serve with hot cooked couscous. Serves 6.
Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531
mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein
CROCKPOT ARTICHOKES
5 artichokes, remove stalks and tough leaves
1 1/2 ts salt
8 peppercorns
2 stalks celery, cut up
1/2 lemon, sliced
2 c boiling water
Combine all ingredients in crockpot. Cook on High 4 - 5 hours.
CROCKPOT AUTUMN CHICKEN
2 large or 4 small chicken breasts
2 parsnipsv 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey
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Peel and chop carrots and parsnips and place them in the bottom of the crockpot.
Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not sure how
many cloves of fresh garlic that would be.) Place chicken on top. Pour in broth.
Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle
desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough
honey on top to lightly cover the squash. Cook on low 8-10 hours.
CROCKPOT AUTUMN PORK CHOPS
Serving Size : 6
6 pork chops
2 medium acorn squash -- unpeeled
3/4 teaspoon salt
2 tablespoons melted butter
3/4 cup brown sugar -- packed
3/4 teaspoon brown bouquet sauce
1 tablespoon orange juice
1/2 teaspoon orange peel -- grated
-Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove
seeds.
-Arrange 3 chops on bottom of slow-cooking pot.
-Place all squash slices on top; then another layer of remaining 3 chops.
-Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon
over chops.
-Cover and cook on low for 4 to 6 hours or until done.
-Serve one or two slices of squash with each pork chop.
CROCKPOT AUTUMN PORK ROAST
3 to 4 lb. pork roast
Salt & pepper
1 c. cranberries, finely chopped
1/4 c. honey
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1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
-Sprinkle roast with salt and pepper. Place in slow cooking crockpot.
-Combine remaining ingredients. Pour over roast. Cover. Cook on low for 8 to 10
hours. or on High for 4-5 .Makes 6 to 8 servings.
CROCKPOT AZTEC BLACK BEANS
1 lb. dried black beans (or turtle beans)
16 oz. jar of salsa (your favorite kind)
-Rinse black beans, removing any stones or foreign objects. Cover with water, soak
all night.
-Drain beans and place in cp with salsa. Add enough water to just cover beans.
Cover and cook on low 8-10 hours.
CROCKPOT BAKED APPLES
2 tbsp raisins
1/4 cup sugar
6 to 8 apples, washed and cored
1 tsp cinnamon
2 tbsp butter
Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot with
butter. Put in crockpot; add 1/2 cup water. Cover; cook on Low 7 to 9 hours.
CROCKPOT BAKED BEANS I
1 pound dried small white beans -- rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
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1 onion -- chopped
1/4 pound salt pork -- cut into 1" cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours,
stirring occasionally, if possible.
CROCKPOT BAKED BEANS II
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Directions:
Put all ingre. in crock pot cook 4-6 hrs on low. The longer you cook it the better
it will taste.
CROCKPOT BAKED BEANS III
2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
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2 diced onions
2 tablespoons mustard (from the fridge - the wet kind)
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup
Rinse and drain beans and set aside.
On bottom of crockpot place diced onions, then dump on beans (don't mix just dump
'em all on). Then drizzle on all other ingredients. Mustard stays lumpy - it's ok.
If you wish to add bacon - pre cook 1 lb. crumble and put over top of entire
mixture.
DON'T STIR. It will look dry for awhile. Crock Pot on High for 6-8 hours (I do 5-6)
stirring once about 3/4 of the way through.
Serve. Enjoy!!
CROCKPOT BAKED BEANS IV
24 to 32 oz. canned Pork and Beans, undrained
3/4 cup firmly packed brown sugar-I use light rather than dark
1 cup ketchup
1 large onion, diced
1 tsp. prepared mustard
2 to 3 slices bacon
Combine all ingredients in CP. Cover and cook on low about 6 hours. If you prefer,
can be baked in oven. Use a greased 2qt casserole. Put bacon on top and bake at
350°F 1 1/2 hours. The CP version is soupier.
CROCKPOT BARBECUED SHORT RIBS
2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
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3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura
1/4 tbsp. lemon pepper seasoning
Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce, angostura, lemon
pepper and short ribs in crock pot on low heat for 12 hours. I usually cook this
recipe overnight.
CROCKPOT BEANS
1 lb. ground beef
3/4 lb. fried crumbled bacon
1 c. chopped onions
1 c. ketchup
1/4 c. brown sugar
1/2 tsp. pepper
1 tsp. hickory smoke flavoring
1 lb. can each pork and beans, lima beans, butter beans, and kidney beans
-Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.
CROCKPOT BEEF AND BEANS
1 1/2 lbs of stewing beef
1 tbsp. prepared mustard
1 tbsp. taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves minced
1 can 16 oz diced tomatoes, undrained
1 med. onion chopped
1 can Kidney beans rinsed and drained
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1 can chili beans
(I also added 1 can of black beans)
-Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add
beef and toss to coat!
-Put the beef in your crock pot and add the rest of the ingriedients. Cover and
cook for 6 -8 hours on LOW.
-Serve over yummy hot rice!
CROCKPOT BEEF AND CHIPOTLE BURRITOS
1 1/2 lb. boneless beef round steak, cut 3/4" thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local stores didn't
carry this - of course- so I substituted a jar of salsa with chipolte, I think it
was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10" tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we're talking real life here - I substituted a small
jar of regular salsa :)
Shredded jicama or radishes (optional, VERY optional!)
Dairy sour cream (optional)
Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt.
crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin, and
garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to
5 hours. Remove meat from cooker. Using 2 forks, shred meat. Spoon one-sixth of the
meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo
Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla. Makes 6
servings * Prep time: 20 min.
Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp. finely
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chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely chopped; and dash
sugar. Cover; chill several hours.
CROCKPOT BEEF AND GRAVY
2-3 pounds roast cut into bite sized pieces
1 packet Lipton's Onion soup mix
2 cans Cream of mushroom soup
Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat. Cover
with cream of mushroom soup. Let cook up to 9 hours. Stir about 1/2 way through
cooking (but I'm sure you could just stir at the end). Serve over mashed potatoes
or pasta.
CROCKPOT BEEF BOURGUIGNON I
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion -- sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley -- chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) -- diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt
Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours
(overnight if refrigerated) Drain meat, reserving marinade. In skillet, saute bacon
and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings
in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.
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CROCKPOT BEEF BOURGUIGNON II
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in
bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic
in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon
and half the wine. Add bay leaf and salt and pepper to taste. Cook on low 8 - 10
hours.
CROCKPOT BEEF BURGER STROGANOFF
1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered
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In large skillet, brown beef and bacon until red color disappears. Drain. In
crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir
in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour
cream. Spoon mixture over toasted buns. Serves 6 to 8.
I served this over buttered noodles instead of the buns.
CROCKPOT BEEF BURGUNDY I
2 slices bacon -- chopped
2 pounds sirloin tip or round steak -- cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 cube beef bouillon -- crushed
1 cup Burgundy wine
2 tablespoons cornstarch
In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef
with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings,
cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover and cook on low
for 6 to 8 hours or until meat is tender. Turn control to high. Add cornstarch
(dissolved in 2 tablespoons water); cook on high 15 minutes. Serves 6.
NOTES : Can add 1/4 pound fresh mushrooms during last 15 minutes, if desired.
CROCKPOT BEEF BURGUNDY II
3 lbs beef, cut in large cubes-can use stew beef or round steak
1 can Minestrone Soup
1 can Tomato Bisque Soup
1 can Cream of Mushroom soup
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1 envelope dry onion soup mix
1 soup can Burgundy wine
Flour and brown meat. Place in crockpot. Mix remaining ingredients and pour over
meat. Cook on low 6-8 hours. Serve over noodles or rice. You could cook the rice at
home and reheat in the micro at work.
CROCKPOT BEEF FAJITAS
1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa
Cut flank steak into 6 portions. In any size crockpot combine meat, onion, green
pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt.
Add tomatoes. Cover and cook on low 8-10 hours or high 4-5 hours.
Remove meat from crockpot and shred. Return meat to crockpot and stir. To serve,
spread meat mixture into flour tortillas and top with toppings. Roll up.
CROCKPOT BEEF FOR SANDWICHES
1 roast
1 packet Italian dressing mix or Ranch dressing mix OR 2 packages onion soup mix
1 cup water
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Place all in crockpot, cook on low 8 hours.
I used Zesty Italian dressing mix and I added 1 onion slivered up. I put it all in
the crockpot the night before I was going to spend all day cooking. By morning, it
was tender. I took it out shredded it and had 2 meals in the freezer by 8:30 that
morning! WOO HOO It sounded almost too easy to me. But this was one of the best
smelling recipes I've made in a long time! I keep hoagie buns in the freezer from
the bread store (day old, got 'em for 2 packages for $1!!!) I'll take a pack of
those out, add the beef and a slice of cheese and VOILA! Dinner!
CROCKPOT BEEF N BREW VEGETABLE SOUP
3 medium onions, sliced
1 lb carrots, cut into 1/2" slices
4 parsnips, cut into 1/2" slices
2 bay leaves
4 cloves garlic, minced
1 TBS snipped fresh thyme or 1 tsp dried thyme, crushed
1/2 tsp pepper
2 TBS quick cooking tapioca
1 1/2 lbs beef stew meat, cut into 1" cubes
1 14 1/2 oz can beef broth
1 12 oz can beer
In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves,
dried thyme, and pepper. Sprinkle with tapioca. Place meat on top of vegetables.
Add beef broth and beer.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to
6 hours. To serve, remove bay leaves; if using fresh thyme, stir in now.
CROCKPOT BEEF POT ROAST
1 1/2 lb- 2lb. pot roast meat
1 dry package of Good Seasons Garlic Dressing
1 dry pkg of Italian (or Zesty Italian) Dressing
1 can of beer (your choice-not dark)
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Place one envelope of Good seasons in bottom of crock pot. Place meat on top, top
with other package of dressing and pour beer over all. Let cook 8-10 hours on low.
If your a gravy maker, the sauce made into a gravy is YUMMY! I serve this with
potatoes.
CROCKPOT BEEF STEW I
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt,
paprika, pepper & flour.
Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover
& cook on low 7 - 8 hrs. or high 4 - 5 hrs.
NOTES:
Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the
recipes says, I mix those all together in a small bowl. This prevents the flour
from becoming clumpy.
-Instead of chopped onions, I use 3 or 4 small yellow onions whole (I'm not an
onion fan but still like the taste they give the stew.)
-I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use
whatever variety of sauce that I have on hand. I don't usually buy the "regular"
flavor of any brand, but instead have hickory, brown sugar or garlic and onion
flavors. The BBQ sauce adds an extra "kick" to the meat and gravy.
-For the beef broth, since I don't usually keep that on hand, I dissolve 1 beef
bouillon cube into 1 cup boiling water.
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CROCKPOT BEEF STEW II
1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1" thick slices)
2 cans beef bouillon (or broth or consommée)
2 small cans tomato paste
3-4 handfulls of assorted veggies (I used frozen green & yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour
Mix bite sized pieces of meat in flour, brown in some oil along with the diced
garlic.
While meat is browning, combine beef bouillon & tomato paste in a crock pot, mix
well.
Pre-cook the sweet potatoes until just tender, add to crock pot along with onions
and any raw veggies that you may use. Add enough water to cover and cook on low for
as long as you want, (I let it cook for about 5 hours.
I added the frozen veggies and some quartered mushrooms for about the last 1 hour
or so.
I thickened it with a bit of flour and water, let it cook another 15 minutes
uncovered and that was it.
CROCKPOT BEEF STEW III
1 package stew beef
1 can cream of potato soup
1 can cream of mushroom soup
1 - 1 1/2 cans of water
Cook on high all day (7-8) hours
I serve over white rice.
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CROCKPOT BEEF STROGANOFF I
2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth (Swansons)
3/4 tsp dry mustard
1/4 tsp garlic salt
Put all this in the crockpot, stir well and cook on low for 8 hours. Turn heat to
high and mix 1-1/2 cup sour cream 1/2 cup Wondra flour, cake flour works too, heat
on high for 40 minutes.
Serve over rice or noodles.
CROCKPOT BEEF STROGANOFF II
1 1/2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. tomato paste
1/2 c. beef broth
3 Tbsp. sherry
1 tsp. salt
Dash pepper
1 can mushrooms, drained
1 c. sour cream
Brown ground beef with onion and garlic; drain. Add to crock pot with remaining
ingredients except for sour cream. Cover and cook on low for 5 to 7 hours. Stir in
sour cream. Heat through. Serve over egg noodles.
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CROCKPOT BEEF STROGANOFF III
3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour
Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.
Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to
coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and
mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8-
10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock
pot. Serve stroganoff over rice or noodles.
CROCKPOT BEEF STROGANOFF IV
1 can cream of mushroom soup
1 package onion soup mix
1 package mushroom
1 onion cut in rings
1 package beef stew meat
salt
pepper
Put in crock pot and cook all day.
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Add 16 oz sour cream before serving.
Serve over Egg Noodles.
CROCKPOT BEEF TACO BEAN SOUP
2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese
Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then
add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook
on LOW 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through; around 30
minutes. Serve topped with cheese, and/or the toppings that you like.
CROCKPOT BEEF TIPS
1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
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1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat
thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine
with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef
and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One
hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3
tablespoons flour; stir into crock-pot, mixing well.
CROCKPOT BEST PORK ROAST
4-5 pound pork roast
6-8 cloves garlic
pepper
basil
1 c dry white wine
onion
Cut 6-8 holes into the roast just big enough to fit a clove of garlic. Put a garlic
clove (peeled) into each hole. Rub outside with cracked pepper and basil. Pour dry
white wine in the bottom of the Crock Pot. Place roast in the CP put slices or
wedges of onion on top and around the roast. Cover and cook on low all day or until
done.
If desired you can also place potatoes and carrots in the bottom of the CP, but I
usually serve either mashed or baked potatoes and a steamed veggie on the side.
Don't forget a nice fresh loaf of bread to go with it too :)
CROCKPOT BLACK BEAN CHILI
3/4 cup cooked black beans
1 lb. stew beef, cubed
3 tablespoons oil
1/4 cup chopped onion
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1/4 cup chopped green peppers
1/2 cup diced green chilies
3 tbsp. tomato paste
3 to 4 beef bouillon cubes, or beef base
1/4 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. salt and pepper
1 cup shredded Monterey Jack OR cheddar cheese
Brown stew beef in oil with onion and green pepper. Combine all ingredients except
cheese and cook 6 to 8 hours on low. Sprinkle cheese over individual servings.
CROCKPOT BLACK BEAN CHILI WITH PORK
1 lb. boneless pork, cut into cubes
2 (16 oz.) cans black beans, drained
1 red or yellow bell pepper, chopped
1 med. tomato, peeled, seeded and chopped
1 sm. red onion, thinly sliced
1 clove garlic, crushed
1/2 t. ground cumin
2 t. chili powder
1/2 t. salt
1 can tomato sauce
1/2 c. sour cream
2 T. chopped cilantro
In a crockpot, stir together pork, beans, bell pepper, tomato, onion, garlic,
cumin, chili powder, salt, and tomato sauce. Cover and cook on low 8 to 9 hours.
Spoon into bowls and top with sour cream and cilantro.
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CROCKPOT BLACK BEAN SOUP
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin (I omitted this)
1/2 tsp. dried minced garlic
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho.
Cover and cook on high 5 to 6 hours. Makes 8 cups. You can cook it low all day.
Serve it with shredded cheddar and fat free sour cream.
CROCKPOT BLACK EYED PEAS
1 16 oz bag of dried black-eyed peas
1 small ham hock
1 14 1/2 oz can of diced tomatoes with jalapenos
1 14 1/2 oz can of diced tomatoes with mild green chiles
2 10 1/2 oz cans of chicken broth
1 stalk of celery, chopped
salt and pepper to taste (it doesn't need much, if any)
Pre-soak black-eyed peas according to the instructions on the bag. Combine all
ingredients and cook on low for 8-10 hours.
Serve on New Years Day for good luck!
CROCKPOT BLACK EYED PEAS AND OKRA
2 (16 oz each) packages frozen Black Eyed peas
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2 cups water
1 (15 oz) can Ranch Style Beans with Jalapenos undrained
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 (12 to 16 oz)package frozen sliced okra
1 can Ro Tel tomatoes and Green chiles
Dump all ingredients in Crock Pot. Cook on low 8 to 10 hours. May take even longer.
I start mine on high for several hours, then switch to low for the remaining time.
VARIATION: Substitute 4 (15oz) cans of canned Black Eyed peas (undrained) and omit
the water.
CROCKPOT BONELESS TWICE COOKED BBQ RIBS
Throw about 1 1/2 lbs of boneless ribs in the CP on low with enough water to cover,
about 3 TBS of BBQ sauce, fresh chopped garlic, 1/3 CUP brown sugar and a couple
dashes of ketchup. Cook on low about 5 hours until done. Throw on the BBQ to crisp
them up and baste with more BBQ sauce.
CROCKPOT BOSTON BAKED BEANS
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
-Rinse beans with cold running water and discard any stones or shriveled beans. In
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a large bowl, place beans and enough water to cover by 2 inches. Cover and let
stand at room temperature overnight. (Or, in a 6-qt sauce pot, place beans and
enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
-In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining
ingredients except salt until blended.
-Cover CP with lid and cook beans on low setting about 14 hours or until beans are
tender and sauce is syrupy. Stir salt into bean mixture before serving.
CROCKPOT BOURBON BREAST OF CHICKEN
4 chicken breasts halves
1/4 c flour
1/2 tsp paprika
Salt
2 tbsp butter
2 tbsp oil
2 tbsp onion, chopped
2 tbsp parsley, chopped
1/4 tsp dried chervil
1/4 c bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 tsp sugar
Salt & Pepper
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat
butter and oil in a skillet and saute chicken on both sides until lightly browned.
Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place
chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover
and cook on LOW for 6 to 7 hours. Serve with noodles of rice. Serves 4
CROCKPOT BRACIOLE
2 1/2 pounds Round steak
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1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
1 tablespoon Dried parsley flakes
1/2 teaspoon Leaf oregano
2 cloves Garlic -- minced
1 large Onion -- finely chopped
1 teaspoon Salt
1 can Italian style tomatoes -- 16 0z
1 can tomato paste -- (6 oz)
1 teaspoon Salt
1 teaspoon Leaf oregano
10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped
1 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar
1 tablespoon Sugar
-Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound steak
pieces between waxed paper until very thin and easy to roll. In skillet, lightly
brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic,
onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage
mixture. Roll up steaks and tie. Stack steak rolls in crock pot. Combine tomatoes,
tomato paste, salt, and 1 teaspoon oreagno; pour over rolls. Cover and cook on low
setting for 8 to 10 hours. Serve steak rolls with sauce.
-SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir
well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to
high setting for the last hour to reduce excess moisture. Before removing sauce
from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of
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sauce at a time into blender container; blend until smooth.
CROCKPOT BRAISED CHICKEN CURRY WITH YAMS
Canola oil
2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
In a hot stock pot coated with oil, season the chicken and brown on all sides. PUt
chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating
of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder.
Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the
chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to
a boil and then simmer slowly for 1 1/2 - 2 hours.
Serve on basmati rice.
I usually toss it all into the crockpot when i add back the chicken etc.... and
leave it on low for about 4 hours.
CROCKPOT BREAKFAST CASSEROLE
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 tsp. cinnamon
2 Tbs. butter, melted
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2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW
for 7-9 hours (overnight). Serve with milk.
CROCKPOT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on
high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to
mixture. Turn crock pot on low and cook for 2 hours.
CROCKPOT BROCCOLI SOUP WITH A LITTLE HELP
Serving Size : 8
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 carrots -- thinly sliced (1 to 2)
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can cream of broccoli soup
3 cups 2% low-fat milk
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paprika -- for garnish
Saute onion, carrot slices and celery in margarine until tender. Stir in water,
rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over
low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin
pieces - the size of a match stick. Separate tops into florets and steam broccoli
until tender. Save a few tops for garnish. Stir broccoli into soup and cook until
everything is tender and hot. Now you have a choice. You can place a whole batch of
soup into your blender, add the milk and blend until smooth. Or, you can put just
half the soup in your blender - add the milk and still have some whole pieces of
veggies to eat or you can just add the milk and leave all the pieces of veggies
alone and enjoy the soup like it is. Anyway, you want to reheat the soup but do not
boil. Garnish bowls of soup with paprika and broccoli florets.
NOTES : you can leave the cream of broccoli soup out, if you wish, but it does add
a little more body and a few more interesting tastes to the dish.
CROCKPOT BROWN RICE AND CHICKEN
1 c. diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 c. cooked brown rice
1/4 c. dry white wine
2 c. chicken broth
1 c. sliced almonds
Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4
to 5 hours. Serve with sliced almonds lightly toasted.
CROCKPOT BRUNCH CASSEROLE
Serving Size : 7
1 1/2 lb Ground beef
1 ea Onion -- large; finely chopped
2 tb Olive oil or butter
2 ea Garlic -- cloves; minced
1 cn Mushrooms -- sliced; drained; 4 oz
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2 ts Salt
1/2 ts Nutmeg
1/2 ts Oregano -- leaf
1/2 pk Spinach -- chopped; frozen*
3 tb Flour
6 ea Eggs -- beaten
1/4 c Milk -- scalded
1/2 c Cheddar cheese -- sharp; grated
*thawed;drained
In skillet, lightly brown ground beef and onion in olive oil; drain well. (I like
to saute fresh mushrooms instead of using canned.) Place in well-greased crock-pot.
Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat
eggs and milk together. Pour over other ingredients; stir well. Dust with
additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm.
Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2
quarts)
Yummy! I recommend the 10 hours on low though, any less and the eggs are runny...
CROCKPOT CABBAGE AND BEEF CASSEROLE
2 lb. ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16oz) can tomatoes
broth or tomato juice to cover bottom of pot
Garlic salt, thyme, red pepper and a bit of oregano
Brown ground beef and drain. Shred cabbage and chop onion. Put in broth or other
liquid to cover bottom of pot. Layer cabbage, onion, spices, meat, and garlic salt.
Repeat layers ending with beef. Top with tomatoes, undrained and a dusting of
oregano. Cook on high for 1 hour. Stir all together. Cook on low heat until ready
to eat, 8-10 hours. Makes 3-4 servings.
CROCKPOT CABBAGE BURGER BAKE
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6 cups shredded cabbage and carrots
3/4 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium onion -- finely chopped
1 cup long-grain rice
1 26 oz. can chunky low-fat spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves -- crushed
1/4 teaspoon seasoned salt
Place 1/2 of the cabbage and carrots in a slow cooker. Crumble ground beef over
top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Evenly
distribute onion, then rice over all. Top with remaining cabbage, salt, and pepper.
Combine spaghetti sauce, water, basil, and seasoned salt; pour over cabbage. Cover
and cook on LOW 5 to 6 hours or until rice is tender.
CROCKPOT CABBAGE CHILI SOUP
3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups Healthy Choice tomato juice (or any reduced-sodium)
1 (10-1/2 oz) can Healthy Request Tomato Soup
10 oz kidney beans, rinsed and drained
2 tsp chili seasoning mix
In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney
beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6-8
hours. Mix well before serving.
Great recipe for diabetics, dieters.
CROCKPOT CAFE CHICKEN
4 lbs cut up chicken
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1 onion chopped
2 (or more) cloves of garlic, chopped (not pressed)
1 green pepper chopped
1 medium ripe tomato, peeled & chopped (I omitted, didn't have)
1 cup dry white wine
Pinch of Cayenne pepper
Combine all ingredients in slow-cooker. Cover, set on low and cook for 6-8 hours.
If you want you can cook for 5 1/2 and then place chicken on cookie sheets with
sides (jelly roll pan)and cook for 30-45 minutes at 350°F to crisp up skin. Serve
with crusty french bread. Serves 4-5.
CROCKPOT CAJUN SAUSAGE & RICE
8oz Kielbasa sausage, cut in 1/4" slices
1 (14 1/2oz) can diced Tomatoes with liquid
1 medium Onion, diced
1 medium Green Pepper, diced
2 Celery stalks, thinly sliced
1 TBSP Chicken bouillon granules
1 TBSP Steak sauce
3 Bay leaves or 1 tsp dried Thyme
1 TSP sugar
1/4 to 1/2 TSP Hot Pepper sauce
1 cup uncooked instant Rice
1/2 cup chopped Parsley (optional)
Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce, bay
leaves, sugar and hot pepper sauce in crockpot. Cover and cook on LOW for 8 hours.
Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25
minutes. Stir in parsley if desired.
Makes 5 servings
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CROCKPOT CANTONESE DINNER
1 1/2 lb pork steak 1/2" thick cut into strips
2 Tbsp oil
1 onion large, sliced
1 green pepper small cut into strips
1 4 oz mushroom, drained
1 8 oz tomato sauce can
3 Tbsp brown sugar
1 1/2 Tbsp vinegar
1 1/2 tsp salt
2 tsp worcestershire sauce
Directions:
Brown pork in oil in skillet. Drain on double paper towel. Place pork strips and
all remaining ingr. into crock pot. Cover and cook on low for 6 to 8 Hr (high 4 hr)
Serve over hot fluffy rice.
CROCKPOT CANTONESE PORK DINNER
2 pounds pork steaks
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce
In a heavy skillet, heat oil over medium high heat. Add pork strips and brown.
Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar,
vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on High for 4 hours,
or on Low for 6 to 8 hours. Serve hot.
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CROCKPOT CAPONATA
1 lb plum tomatoes chopped
1 eggplant in 1/2" pieces
2 med zucchini in 1/2" pieces
1 onion finely chopped
3 stalks celery sliced
1/2 c chopped parsley
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/4 c raisins
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives (optional)
2 Tbsp capers (optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar,
raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5
1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using.
Serve warm or cold.
CROCKPOT CARAMEL APPLE EUPHORIA DESSERT
2 md Cooking apples
1/2 c Apple juice
7 oz Caramel candy squares
1 ts Vanilla
1/8 ts Ground cardamom
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1/2 ts Ground cinnamon
1/3 c Cream-style peanut butter
7 sl Angel-food cake; or
1 qt Vanilla ice cream
Peel, core, and cut each apple into 18 wedges; set aside. Combine apple juice,
unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter 1
teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges; cover and
cook on LOW for 5 hours. Stir thoroughly; cover and cook on LOW 1 additional hour.
Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice
cream. Serves 7.
CROCKPOT CARAMEL APPLES
2 packages (14oz) bags caramels
1/4 cup Water
8 Medium apples
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2
hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each
apple. Turn control on low. Dip apple into hot caramel and turn to coat entire
surface. Holding apple above pot, scrape off excess accumulation of caramel from
bottom apple. Place on greased wax paper to cool.
CROCKPOT CARAMEL PIE
Serving Size : 8
2 Packages (14 oz) bags caramels
1/4 Cup water
8 Medium apples
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2
hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each
apple. Turn control on low. Dip apple into hot caramel and turn to coat entire
surface. Holding apple above pot, scrape off excess accumulation of caramel from
bottom apple. Place on greased wax paper to cool.
CROCKPOT CARAMEL RUM FONDUE
Serving Size : 12
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7 ounces caramels
1/4 cup miniature marshmallows
1/3 cup whipping cream
2 teaspoons rum or 1/4 t rum extract
Combine caramels and cream in crock pot. Cover and heat until melted, 30 to 60
minutes. Stir in marshmallows and rum. Cover and continue cooking 30 minutes. Serve
with apple wedges or pound cake.
CROCKPOT CARNE GISADA
3 lbs beef stew meat
2 cans diced ROTEL tomatoes with green chilis
salt and peper to taste
3 cloves garlic minced
1 cup chopped onion
3 TBSP flour
1/2 tsp cumin
1/2 tsp oregeno
1 tsp chili powder
1/4 cup water
1 diced bell pepper
Place stew meat, 1/4 cup water, salt and pepper in crockpot. turn heat to high and
let simmer for 1 1/2 hours. Drain juice from tomatoes into measuring cup. Add
tomoatoes garlic and onions to crock pot STIR let simmer on high for 30 minutes.
Add cumin, oregeno, and chili powder to crock pot and stir. Blend juice and enough
water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture. Let cook
on LOW for 3-4 hours until sauce is nice and thick (if you like runnier gravy three
hours is good) Serve with warm flour tortillas.
CROCKPOT CARROT CHICKEN
skinless, boneless chicken breasts
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1 medium head cabbage, quartered
1 pound carrots, cut into 1" pieces
water to cover
4 cubes chicken bouillon
1 teaspoon poultry seasoning
1/4 teaspoon Greek-style seasoning
2 tablespoons cornstarch
1/4 cup water
-Rinse chicken and place in slow cooker. Rinse cabbage and place on top of chicken,
then add carrots. Add enough water to almost cover all. Add bouillon cubes and
sprinkle liberally with poultry seasoning. Add Greek seasoning to taste (as you
would salt and pepper). Cook on low for 8 hours OR on high for 4 hours.
-To Make Gravy: When you're nearly ready to eat, pour off some of the juice and
place in a saucepan. Bring to a boil. Dissolve cornstarch in about 1/4 cup water
(depending on how thick you like your gravy). Add to saucepan and simmer all
together until thick. If desired, season with additional Greek seasoning. Serve
gravy over chicken and potatoes, if desired.
CROCKPOT CATALINA RIBS
1 1/2-2 lbs boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina
Place or throw ribs in crock pot. Put in rest of ingredients and cook low for 5-7
hours.
CROCKPOT CHEESE AND MEATBALL SOUP
Serving Size : 6
2 cups water
1 cup corn -- whole kernel
1 cup potato -- chopped
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1 cup celery -- chopped
1/2 cup carrot -- sliced
1/2 cup onion -- chopped
2 cubes beef bouillon
1 jar cheez whiz -- (16 oz) meatballs
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon tabasco sauce
Meatballs:
Mix ingredients together thoroughly. Shape into medium size meatballs. Place
uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow
cooker. Stir gently. Cover and cook on setting # 2 (low) for 8 to 10 hours. Before
serving add Cheez Whiz, stirring gently until well blended.
NOTES : Serve with a crusty bread.
CROCKPOT CHEESE DIP
* 2 lb. Velveeta cheese
* 2 cans Rotel tomatoes and chilies
* 1 can cream of mushroom soup
* 1 sm. jar picante sauce
* 1 tsp. garlic powder
* Dash of Worcestershire
* 1 lb. premium ground beef
* 1 med. onion, chopped
* 1 lb. sausage
Mix all of the liquids and cheese together in a Crock Pot set on low until the
cheese melts. While this is cooking, brown meats and chopped onion. Drain grease
off of meats and add spices, then add to Crock Pot and stir. Cook on low 2 to 4
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hours, keep on low to serve with chips and crackers.
CROCKPOT CHEESE FONDUE
* 10-oz. can cheddar cheese soup
* 1 lb block process cheese spread cut in 8 pieces
* 1 lb swiss cheese, grated
* 12-oz. can beer (or apple cider)
* 1/2 tsp hot pepper sauce
* 2 drops liquid smoke flavoring
Place all ingredients in slow cooker/Crock Pot. Stir to mix. Cover and cook on low
for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend.
Serve with bread sticks or veggies for dipping.
CROCKPOT CHEESE SOUFFLE
14 slices fresh white bread, crust removed
3 c. grated sharp cheese, Cheddar
1/4 c. oleo
6 lg. eggs
3 c. milk, scalded
2 tbsp. Worcestershire sauce
1/2 tsp. salt
Paprika
Tear bread in small pieces. Place 1/2 in well greased crock pot. Add 1/2 cheese,
1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire
sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook
on low 4-6 hours. Do not open until ready to serve.
CROCKPOT CHEESE SOUP
1/2 stick butter
3 green onions -- chopped
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3 stalks celery with leaves -- chopped
2 carrots -- grated
2 cans chicken broth
2 cans cheese soup
1 can cream of potato soup
parsley flakes
tabasco sauce -- to taste
salt and pepper -- to taste
8 ounces sour cream/or plain nonfat yogurt
3 tablespoons cooking sherry
Melt butter over low heat and saute onions, celery and carrots. Add chicken broth;
cover and simmer for 30 minutes. Add other soups, parsley, tabasco, salt & pepper.
Stir in sour cream. Simmer 15 minutes. Add sherry and stir before serving.
CROCKPOT CHEESY BACON DIP
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion,
Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook, stirring
occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust
seasonings. Serve with crusty bread or crackers.
CROCKPOT CHEESY CHICKEN ALA TIFFANY
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1 can mushroom soup
1 can cream of broccoli soup
1 can broccoli cheese soup
2 pkgs Chicken Breasts (boneless, skinless)
1 can Mixed vegetables
1-2 T Tapioca for thickening
1 cup shredded cheddar cheese
Dice chicken put in crockpot sprinkle with salt and pepper, Pour all three cans of
soup over chicken and stir. Cover and cook on low about 4-6 hours. About an hour
before serving add mixed vegies, cheese and thicken with tapioca. I served poured
over white rice. I thought the flavors blended and complemented each other well.
CROCKPOT CHEESY CREAMED CORN
3 16 oz. pkgs frozen corn
1 8 oz. pkg cream cheese
1 3 oz. pkg cream cheese
4 TBLSP butter
3 TBLSP water
3 TBLSP milk
2 TBLSP sugar
6 slices American cheese
Combine all ingrediants in cp, mix well. Cover and cook 4 - 5 hours on low, or
until heated through and cheese is melted. Stir well before serving.
CROCKPOT CHICKEN I
1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
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2 tbsp. butter or margarine, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place
in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small
saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30
minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.
CROCKPOT CHICKEN II
1 large chicken, cut-up
2 c. soy sauce
2 c. vinegar
Put in crockpot and cook on high 4-5 hours.
CROCKPOT CHICKEN ALA KING
1 can cream of chicken soup
3 tbsp. flour
1/4 tsp. pepper
Dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
I celery rib, chopped
1/2 c. chopped green pepper
1/4 c. chopped onion
1 package (10 oz.) frozen peas, thawed
2 tbsp. diced pimentos, drained
Hot cooked rice
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Combine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken,
celery, onion and green pepper. Cover and cook on low 7-8 hours or until meat is
cooked through. Stir in peas and pimentos. Cook 30 minutes longer. Serve over rice.
CROCKPOT CHICKEN AND DUMPLINGS
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion -- chopped
3 pounds your favorite chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown
chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except
heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7
hours. When chicken is done, remove pieces to plate and let cool, then debone.
While chicken is cooling, mix flour and cream together, then stir into crockpot.
Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on
high. These will need to cook about 30 minutes, until they are firm. Return chicken
meat to crockpot after deboning and serve. You can use your own homemade biscuit
recipe for canned if you prefer.
CROCKPOT CHICKEN & NOODLES
4 carrots, sliced
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4-5 pieces chicken
1 small onion, chopped
2 cups water
4 chicken bouillon cubes
1 tsp garlic salt
salt & pepper, to taste
1 lb egg noodles
Place carrots in CP, followed by all ingredients except noodles. Cook on LOW for 8
hours. At the end of cooking time, cook egg noodles on stovetop. While noodles
cook, remove chicken from CP & cut into bite-size pieces. Return chicken & noodles
to CP. If desired, thicken broth with cornstarch & water. Just be sure to add some
of the broth to your cornstarch mixture first. This will prevent any lumps from
forming.
CROCKPOT CHICKEN AND PASTA
1 T cooking oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
1 can of Cream of Chicken soup
1/2 cup water
1 bag frozen seasoned pasta and veggie combo (I like the one with corkscrew pasta
and cheddar cheese)
Heat the oil and then brown the chicken in it. Set the chicken aside and add soup,
water, and the pasta/veggie combo. Heat to a boil. Return the chicken to the pan
and reduce the heat to low. Cover and cook for 5 min. or until the chicken is no
longer pink. Stir occasionally. Serves about 4.
CROCKPOT CHICKEN AND RICE I
Boneless, skinless chicken breast (2-3 lbs)
Chicken Flavored Rice (I use Lipton)
Cream of Celery soup
Cream of Chicken soup
1 cup water
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salt
Put rice in crockpot, and water. Combine soups and layer on top of rice. Salt
chicken and layer chicken in pot. Set on high for 4-5 hours or low or auto shift
for 7-10 hours.
CROCKPOT CHICKEN AND RICE II
3/4 c. rice
1 can cream of celery soup
1 can cream of mushroom soup
1 sm. can whole mushrooms
1 sm. jar pimento strips, drained
1/2 green pepper, chopped
1/2 onion, chopped
1 can water chestnuts, drained, sliced
8 to 12 chicken breasts, halved
Grated Parmesan cheese
Place rice in crock pot. Combine remaining ingredients except chicken and cheese in
bowl. Mix well. Pour half of mixture over rice. Place chicken on top. Pour
remaining soup mixture over all. Cook on high for 3 hours or until chicken is
tender. Garnish with cheese.
CROCKPOT CHICKEN AND SAUSAGE PAELLA
2 1/2 to 3 lbs. meaty chicken pieces
1 tbsp. cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed
1/4 tsp. black pepper
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1/8 tsp. thread saffron or 1/4 tsp. ground turmeric
1 141/2 oz. can reduced-sodium chicken broth
1/2 c. water
2 c. chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 c. frozen green peas
3 c. hot cooked rice
-Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces,
half at a time, in hot oil. Drain off fat. In a 3 1/2, 4, or 5 quart crockery
cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried
thyme (if using), black pepper, and saffron or turmeric. Pour broth and water 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. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to
the cooker. Cover; let stand for 5 minutes. Serve over the hot rice.
Makes 6 servings* Prep time: 30 min.
CROCKPOT CHICKEN CACCIATORE I
1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water
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Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato
paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over
chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces
over hot spaghetti or vermicelli. 4 servings.
CROCKPOT CHICKEN CACCIATORE II
1 chicken (5 pounds), cut into pieces
1/4 cup olive oil
1 cup flour
1 cup chopped onions
1 cup sliced mushrooms
1 cup julienned carrot
1 cup julienned green pepper
2 Tablespoons minced garlic
8 cups chopped, peeled tomatoes
1/2 cup tomato paste
3/4 cup red or Marsala wine
1 teaspoon oregano
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper
freshly grated Romano cheese
Wash and drain the chicken pieces. Heat the oil in a deep skillet. Roll and coat
each chicken piece in the flour and brown each piece on all sides to a golden
brown. Transfer the chicken to paper towels to drain. Saute the onion, mushrooms,
carrots, green peppers, and garlic in the same skillet for 10 minutes. Add the
tomatoes and saute for another 5 minutes. Stir in the tomato paste, wine, herbs,
salt and pepper, and cook over medium heat for another 5 minutes.
Add all the chicken pieces and mix well. Turn down the heat very low, and simmer,
covered, for 1 hour. Adjust the salt and pepper to your taste. Serve with some
freshly grated cheese and a nice warm loaf of Italian bread.
I made this up just like it says and then took it all and threw it in the crock.
Its been there since 1pm and we will probably eat between 5 and 6pm. For me the
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longer a sauce simmers the better it tastes. You can also serve it over linguini
noodles! YUMMMMMMMM
CROCKPOT CHICKEN CACCIATORE III
1 can tomatoes, diced (a small can probably, I actually had to open a 6# can and
just put a few scoops in)
2 cans (small ones) tomato paste
1/2 c. dry white wine
1 can mushrooms (usually I use fresh, but these were on hand, so I used 'em! lol)
1 small onion, sliced
4 cloves garlic, sliced
1 Tbl Italian Seasoning
1 tsp basil
1 tsp oregano
I mixed all those together and poured it over the top of the chicken. Then I cooked
it on LOW all day (started it around 9 I think, cooked til 6)
CROCKPOT CHICKEN CASSEROLE
4 lg. chicken breasts
1 sm. can cream of chicken soup
1 sm. can cream of celery soup
1 sm. can cream of mushroom soup
1/2 c. diced celery
1 c. Minute Rice
Mix in crockpot the soups and rice. Place chicken on top of mixture, then sprinkle
diced celery over chicken. Cook on low for 4 hours. Makes 4 servings.
CROCKPOT CHICKEN CORDON BLEU
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4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss cheese (I use mozzerella,my kids like this better!)
1 can cream of mushroom soup(can use any cream soup)
1/4 c. milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken
in c.p. so it looks like a triangle /_\ Layer the rest on top. Mix soup and milk.
Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no
longer pink. Serve over noodles with the sauce it makes.
CROCKPOT CHICKEN AND DUMPLINGS
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion -- chopped
3 pounds your favorite chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown
chicken parts and place all in a 6-quart crockpot.
Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-
1/2 to 3 hours, or on low 5 to 7 hours.
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When chicken is done, remove pieces to plate and let cool, then debone. While
chicken is cooling, mix flour and cream together, then stir into crockpot. Open
biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high.
These will need to cook about 30 minutes, until they are firm. Return chicken meat
to crockpot after deboning and serve. You can use your own homemade biscuit recipe
for canned if you prefer.
CROCKPOT CHICKEN ENCHILADAS I
boneless, skinless chicken (can still be frozen)
1 large can enchilada sauce (green or red)
medium or large flour tortillas
shredded cheese
Empty enchilada sauce into the crockpot and place chicken filets into the sauce.
Cook on low setting all day. Scoop out chicken and cut or shred onto a plate.
Spread a tortilla on another plate and arrange some chicken into a "stripe" down
the middle. Sprinkle liberal shredded cheese, and ladle some sauce over it. Roll
the tortilla up, ladle more sauce over it, and sprinkle more cheese. Place in the
microwave for about 20 seconds on High to melt the cheese. More microwave time may
be needed for multiple enchiladas on one plate.
CROCKPOT CHICKEN ENCHILADAS II
1 Lg. can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 sm. can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg sharp cheddar cheese
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer
crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top,
ending with cheese on top. Cook on low temp all day.
CROCKPOT CHICKEN FRICASSEE
Reduced Fat
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1 can reduced fat cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
4 skinless boneless chicken breast
non-stick cooking spray
Spray crockpot with non-stick cooking spray. Place chicken in crockpot. Mix
remaining ingredients together and pour over chicken. Cover and cook on low 6-8
hours.
1 hour before serving, prepare chive dumplings:
3 tbl. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 tbl.fresh, chopped chives, or 2 tbl. dried chives
3/4 cup skim milk
Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by
teaspoonsful onto hot chicken and gravy. Cover and cook on high for 45-60 minutes.
Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
CROCKPOT CHICKEN FRIED CHOPS
(Quick Cooking)
1/2 cups all purpose flour
2 tsp salt
1 1/2 tsp ground mustard
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1/2 tsp garlic powder
6 pork chops, trimmed
2 Tbsp vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork
chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker
or crockpot. Combine soup and water; pour over chops. Cover and cook on low for 6-8
hours or until meat is tender. If desired, thicken pan juices and serve with the
pork chops.
CROCKPOT CHICKEN IN A POT
3 lb whole chicken
2 carrots, sliced
2 onions, sliced
2 celery stalks with leaves,
1 ts basil
2 ts salt
1/2 ts black pepper
1/2 c chlcken broth or wine
Put carrots, onions, and celery in bottom of CROCK-POT. Add whole chicken. Top with
salt, pepper, liquid. Sprinklebasil over top. Cover and cook until done-low 8 to 10
hours. (High 3 to 4 hours, using 1 cup water). Remove chicken and vegetables with
spatula.
I would suggest thawing chicken before cooking in the crockpot for sure--I don't
think it would be safe to let it go from frozen to cooked over such a long period
of time.
CROCKPOT CHICKEN IN SPICY SAUCE
1/2 cup tomato juice
1/2 cup soy sauce
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1/2 cup brown sugar
1/4 cup chicken broth
3 cloves garlic minced
1 whole chicken, cut in skinless serving size pieces or favorite parts
Combine all ingredients except chicken in a bowl. Dip each peice of chicken in the
sauce. Place in the slow cooker. Pour remaining sauce over the top. Cook on low for
6-8 hours or high 3-4 hours. Makes 6 servings.
