CROCKPOT RECIPES 3
CROCKPOT CHICKEN N NOODLES
2 1/2 to 3 1/2 pound broiler/fryer chicken cut up
1 cup chicken broth
2 cups water
1 package (8 ounces) egg noodles
Salt and pepper to taste
Place chicken in crock-pot. Season with salt and pepper; add all liquid. Cover and
cook on Low 8 to 10 hours (High 4 to 5 hours) Remove chicken from broth. Turn
crockpot to high and add noodles. Bone chicken and cut up meat. Stir chicken into
noodles. Cover and cook 30 to 45 minutes, stirring occasionally.
CROCKPOT CHICKEN NOODLE SOUP NEW ORLEANS STYLE
1 lg Whole fryer
1/2 c Diced celery
4 ea Cloves minced garlic
3 ea Bay leaves
4 ea Qts water
2 tb Butter
1 c Sliced mushrooms
1/4 c Cream sherry
Green onions for garnish
1 c Diced onions
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1/2 c Minced parsley
1 c Chopped carrots
1 ts Poultry seasoning
12 oz Broad egg noodles
1 c Sliced onion rings
1 c Diced carrots
Salt and pepper to taste
First, take the chicken and wash it thoroughly - that means both inside and out!
Remove the giblets, scrub out the internal cavity under cold running water, and
scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin
or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot
and place the chicken and giblets into it. Then drop in the diced onions, the 1/2
cup of chopped carrots and bay leaves, poultry seasoning and *2* quarts of water.
Then, with a spoon, evenly distribute the seasoning mixture around the chicken,
turn the crock pot to high, and cook for at least six hours (or better still,
OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more
tender the chicken. (I cooked it overnight) While the chicken is slow-cooking, it's
a good time to prepare your noodles. Go ahead and boil them according to package
directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that you're going to
drop them into a soup, so you want them el dente (firm), otherwise they'll turn to
pure mush by the time you eat them. Furthermore, you want a small percent of the
starch in the noodles to cook into the soup to thicken it slightly - if you cook
the noodles all the way, the soup's consistency will be flat and thin. After the
noodles are cooked, butter them slightly and set them aside. When the chicken is
tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it
may tend to fall apart, but that's okay), and set it on a platter to cool. At this
point, strain out all the seasoning vegetables from the stock, place the stock into
a metal bowl, and place the bowl into the refrigerator or freezer until the chicken
fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the
bones and, with a sharp knife, chop it into bite-sized pieces. Then, in a heavy 12-
inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots
until they're tender. Then drop in the chopped chicken meat. And over medium-low
heat, cook it into the vegetables for about 10 minutes. While the chicken and
vegetables are sauteing, remove the chicken stock from the refrigerator, skim off
all the fat, and place the skimmed stock into a soup pot, along with the remaining
2 quarts of water. At this point, you should season the soup stock to taste with
salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced
carrots - along with the sherry, the Tabasco, and as soon as it comes to a boil,
reduce the heat to low and simmer the soup about 30 minutes to allow all the
flavors to thoroughly blend. When you're ready to eat, ladle out heaping helpings
of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green
onions, and serve with crunch saltines. I used several generous shakes of Tabasco.
It was spicy, but not overwhelmingly hot and fiery. And it was HEAVENLY!
CROCKPOT CHICKEN NOODLE SOUP
3 carrots, peeled and cut into chunks
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3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth-I use the Swansons Healthy Request, fat free
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles - I use the "No Yolks" brand broad noodles
Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley.
Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles,
turn to high and heat while you shred the chicken and mince the veggies. I run the
veggies through the food processor. Return chicken and veggies to CP and heat
through. It takes the noodles about 20 minute to cook. Serves about 6 hungry folks.
I use a 5 qt CP for this. I also use frozen chicken breast right out of the
freezer.
CROCKPOT CHICKEN NOODLE SOUP (LOWFAT)
3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth-I use the Swansons Healthy Request, fat free
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles - I use the "No Yolks" brand broad noodles
Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley.
Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles,
turn to high and heat while you shred the chicken and mince the veggies. I run the
veggies through the food processor. Return chicken and veggies to CP and heat
through. It takes the noodles about 20 minutes to cook.
Serves about 6 hungry folks. I use a 5 qt CP for this. I also use frozen chicken
breast right out of the freezer.
CROCKPOT CHICKEN PARMIGIANA
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3 Chicken breasts
1 Egg
1 t Salt
1/4 ts Pepper
1 c Dry bread crumbs
1 1/4 c Butter
1 cn Pizza sauce -- 10 1/2 oz
6 slices Mozarella cheese
Parmesan cheese
If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper
dip chicken into egg. Then coat with crumbs. In large skillet saute chicken in
butter. Arrange chicken in pot. Pour pizza sauce over chicken. Cover and cook on
low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and
cook 15 minutes. Makes 6 servings.
I of course altered it a little. I used boneless, skinless breasts and I used six.
Instead of plain bread crumbs, I used Italian. I cut the amount of butter in half.
For the mozzarella cheese, I used Healthy choice garlic lover's blend. I used fresh
grated parmesan and I used a jar of pizza sauce (14 oz).
CROCKPOT CHICKEN PARMIGIANA
3 Chicken breasts
1 Small egg plant sliced
1 Egg
10 1/2 oz Can pizza sauce
1 ts Salt
6 Slices mozzarella cheese
1/4 ts Pepper
1 c Dry bread crumbs
1/2 c Butter
If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and
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pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or
crockpot with a browning unit, saute chicken in the butter. Arrange eggplant and
the chicken in pot, (place eggplant on the bottom or it will not cook completely.)
Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add
mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.
CROCKPOT CHICKEN PIZZA
4 skinless, boneless chicken breast- cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tsp. thyme
4 cloves garlic, pressed
1 bay leaf
Place all ingredients in slow cooker. Stir to make sure all chicken is coated well.
Cook on Low setting for 8 hours, until chicken and vegetables are tender.
CROCKPOT CHICKEN/SAUSAGE CASSOULET
1 package Frozen lima beans
1 cup Tomato juice
1 Carrot -- 1/2 inch pcs
1 Stalk celery -- 1/2"pcs
1 Onion -- chopped
1 Clove garlic -- minced
1 Bay leaf
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1 teaspoon Chicken bouillon granules
1/2 teaspoon Dried basil -- crushed
1/2 teaspoon Dried oregano -- crushed
3 Boneless chicken breasts
3 Chicken drumsticks
8 ounces Smoked kielbasa
Place carrots, limas, celery and onions on bottom of crockpot which has been
sprayed with Pam. Combine herbs, juice and bouillon and add to vegetables. Place
chicken on top of vegetables. Cut sausage into pieces. Put chicken and sausage on
top of vegs Cover crockpot and cook on Low heat for 10 hours or on high for 5
hours. Remove bay leaf before serving.
CROCKPOT CHICKEN SOUP
2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 to 5 cups water
1 T dried parsley
1 T dried dill
6 oz noodles
Slice carrots, celery and onion. Place in crock pot. Add chicken, broth,water, and
spices. Cover and cook on low 8 to 10 hours. One hour before serving, remove
chicken and vegetables from pot. Add 6oz. noodles to pot, cover and turn to high.
While noodles are cooking, shred the chicken and mince the vegetables (I run mine
through the food processor). Return chicken and veggies to the pot. Cook til
noodles are done.
Use the frozen chicken breasts and put them in frozen-just cook on high for the
first hour. Use the chicken broth that is reduced sodium and fat free. Use your
favorite noodle type. You can use the "NO Yolks" broad. This can be made in a 3qt
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pot, but it is a tight fit.
CROCKPOT CHICKEN STEW
Yield: 10 servings
2 lb Chicken breasts/skinless Boneless/ cut in 1" cubes
2 c Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; sliced
1 c Carrots; sliced thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch
In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4
hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30
minutes more or until the vegetables are tender.
CROCKPOT CHICKEN STEW MEXICAN STYLE
2 lbs skinless boneless chicken breasts cut into 1 1/2" peices
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce
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Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm
flour tortillas.
You can also served corn with this. It is good mixed in it too.
CROCKPOT CHICKEN STROGANOFF
1 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 envelope (.87 to 1.2 oz) chicken gravy mix
1 cup water
1 lb. boneless, skinless chicken breast halves, cut into 1" pieces
1 16 oz. bag frozen stew vegetables, thawed
1 4-oz. jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk
Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crock pot until
smooth. Stir in chicken, stew vegetables and mushrooms.
Cover and cook on low heat setting 4 hours or until chicken is tender and sauce is
thickened. stir in peas. Mix baking mix and onions. Stir in milk just until
moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture.
Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in
center of dumplings comes out clean. Serve immediately.
CROCKPOT CHICKEN THIGHS
6 chicken thighs (remove skin)
1 can Italian-style diced tomatoes (28 oz)
salt and pepper
Throw these in the crockpot and cook on high for about 3 hours. Serve with egg
noodles. Can it be more simple?!
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IF you don't love garlic, use regular tomatoes, but this had a wonderful garlic
flavor, we thought. Even the kids liked it, and they usually won't eat anything
with sauce. The "sauce" is VERY liquidy, so if you want a more gravy-ish sauce, add
some tapioca at the beginning, or partially drain the tomatoes before cooking.
CROCKPOT CHICKEN TORTILLAS
Meat from 1 whole chicken OR canned chicken or parts
1 can cream of chicken soup
1/2 c. green chili salsa
2 tbsp. quick cooking tapioca
1 med. onion, chopped
1 1/2 c. grated cheese
1 doz. corn tortillas
Black olives
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line
bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of
the c hicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese.
Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover
and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.
CROCKPOT CHICKEN WINGS
* 5 lb. chicken wings
* 2 c. brown sugar
* 1 c. French's mustard
* 4 tbsp. soy sauce
Cut each wing into 3 pieces - throw away the tip. Brown in skillet until golden
brown and put in slow cooker, turn on low heat. Mix brown sugar, mustard and soy
sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2-
8 hours.
CROCKPOT CHICKEN WITH CHEESE SAUCE
Serves 2
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-Place two chicken breast halves in crockpot (frozen or thawed)
-Mix together one can cream of chicken soup & half soup can of white wine; pour
over chicken
-Place two slices swiss cheese over top of chicken breasts (processed cheese melts
and blends more easily)
-Cook in crockpot for 2-3 hours (on high) or 3-4 hours (on low)
-Serve over steamed rice
(This recipe is also good with a little lemon juice in place of the wine.)
CROCKPOT CHILI I
2 onions, chopped
2 cloves garlic (I use the minced kind that comes in a jar)
1 lb. lean hamburger
2 Tbs. chili powder
cumin to taste (I leave this out)
2 cans (16 oz. ea.) tomatoes
2 cans tomato soup
2 cans kidney beans, drained
salt and pepper to taste
optional: shredded cheese and/or sour cream for topping
1. Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add hamburger and
cook till browned. Stir in chili powder and optional cumin; cook 2 minutes more.
Meanwhile, in crockpot, combine remaining ingredients. Stir in browned meat
mixture. Cover and cook on Low setting for 8-10 hours.
To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour
cream, if desired.
Note: This can be made on top of the stove, too. Let it cook for 1 hour, but stir,
so it doesn't stick to the bottom (this is the nice part of using a CP...no need to
worry about sticking).
CROCKPOT CHILI II
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1 lb ground beef, cooked and rinsed
60-70 ounces rinsed light or dark kidney beans
16 ounces tomato paste
16 ounces peeled chopped tomatoes (reserve liquid)
1/2 small onion, chooped
1 small green pepper, chopped
1 package chili seasonings
cayenne pepper to taste, if desired
Okay, now the hard part, put it all in the crockpot and cook on low until you are
ready, I'd recommend at least 5 hours so the peppers and onions are cooked soft.
Use the reserved tomato liquid if it seems too thick for your taste. We serve with
tortillas, cheese, sour cream, and salsa! Mmmmmmmmmmmm.
CROCKPOT CHILI III
1 16 oz can kidney beans -- drained
2 14 1/2 oz can tomatoes
2 pounds ground chuck -- coarsely ground
2 medium onions -- coarsely chopped
1 green pepper -- coarsely chopped
2 cloves garlic -- crushed
3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
salt to taste
Put all ingredients in crock pot in order listed. Stir once. Cover and cook on Low
10-12 hours. (High 5-6 hours).
NOTES : Serve with shredded cheddar cheese and tortilla chips.
CROCKPOT CHILI CON CARNE
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4 pounds ground beef
3 tablespoons shortening
2 cups chopped onion
2 garlic cloves -- crushed
4 tablespoons chili powder
3 beef bouillon cubes -- crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup beef stock
1 can tomatoes -- 28 ozs.
1 can tomato paste -- 8 oz.
4 cans red kidney beans -- 1 lb cans
Heat shortening in skillet and brown beef, discard fat. Combine all ingredients in
removable liner, stirring well. Place liner in base. Cover and cook on low 8-10
hours; high 4-5 hours or auto 6-7 hours.
CROCKPOT CHILI WITH 4 KINDS OF BEANS
1-2 pounds browned ground beef
2 cans chili hot beans
2 cans dark red kidney beans, drained
2 cans pinto beans, drained
2 cans kidney beans, drained
2 cans rotel tomatoes
1 package chili seasoning
Put all ingredients in Crock Pot and cook on low all day (about 10 hours).
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CROCKPOT CHINESE PEPPER STEAK
4-6 servings
1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice
Trim fat from steak; slice into thin strips. Combine steak, garlic, salt, pepper,
soy sauce, hoisin sauce and sugar in slow cooker. Cover and cook on LOW about 4
hours. Turn control to HIGH. Add tomato and bell peppers. Dissolve cornstarch with
water in a small bowl and stir into steak mixture. Cover and cook on HIGH 15-20
minutes or until thickened. Stir in bean sprouts, sprinkle with onions. Serve with
rice.
CROCKPOT CHINESE PIE
1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
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1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste
Brown ground beef with diced peppers and onion. Drain well. Place ground beef
mixture in crockpot. Toss diced potato with melted butter to coat and add to
crockpot; add whole kernel corn and creamed corn. Salt and pepper to taste. Cover
and cook on low for 7 to 9 hours. Taste and adjust seasonings. Serves 4 to 6.
CROCKPOT CHOCOLATE APPLE CAKE
6 tbsp butter
1/2 c sugar
1/2 c brown sugar
1 c unsweetened applesauce
1 tsp cinnamon
1 tsp pure vanilla extract
3 eggs
4 (1 oz) sq unsweetened chocolate, melted
1 1/2 c flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 c buttermilk
3/4 c semisweet chocolate chips
1/2 c chopped pecans
Confectioner's sugar
In a large bowl, beat together butter & sugars w/a mixer on HIGH speed 1-2 minutes,
or until fluffy. Beat in applesauce, cinnamon, vanilla & eggs until well mixed.
Beat in melted chocolate until blended. Add flour, baking soda & powder, & salt.
With mixer on LOW speed, beat in dry ingredients, adding buttermilk as you beat.
Beat just until evenly mixed. By hand stir in chocolate chips & pecans. Scrape the
batter into a WELL BUTTERED 3 1/2 quart crockpot & smooth top. Cover & cook on the
HIGH setting 2 1/4 to 2 1/2 hrs, or until a cake tester (toothpick) inserted in the
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center comes out clean. (Do not cook on the low heat setting for a longer time)
Remove lid & let cake stand in crockpot until just barely warm.
To unmold: Run a sharp knife around the inside edges of the crockpot & w/a large
spatula, carefully lift out the cake in one piece. Sprinkle with confectioner's
sugar over top & cut into wedges to serve.
CROCKPOT CHOCOLATE APPLE SAUCE CAKE
6 Tbsp butter
1 cup sugar
1 cup unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
powdered sugar
-In a large bowl, beat together the butter and sugar w/a mixer on high speed 1-2
minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla and eggs until
well mixed. Beat in the melted choclate until blended. Add the flour, baking soda &
powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding
the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in
chocolate chips and nuts. Scrape the batter into a WELL BUTTERED 3 1/2 quart slow
cooker (crock pot) and smooth the top.
-Cover and cook on the high setting 2 1/4 to 2 1/2 hours, or until a cake tester
inserted in the center comes out clean. (Do not cook on the low heat setting for a
longer time)
-Remove the lid and let the cake stand in the slow cooker until just barely warm.
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To unmold, run a sharp knife around the inside edges of the crock and w/a large
spatula, carefully lift out the cake in one piece. Sprinkle with powdered sugar
over the top and cut into wedges to serve.
CROCKPOT CHOCOLATE CLUSTERS
* 2 pounds white almond bark
* 4 ounces bar German chocolate
* 1 pkg. semi-sweet chocolate chips (12 ounces)
* 24 ounces dry roasted peanuts
Put all ingredients in Crock Pot; cover and cook on high for 1 hour. Do not stir.
Turn Crock Pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and
let cool. Store in a tightly covered container.
CROCKPOT CHOCOLATE PEANUT BUTTER CAKE
2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts
Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into
greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can
with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.
CROCKPOT CHOPS OR RIBS
6 or 8 chops or ribs to fill CP (I made less)
1/4 C chopped onion
1/2 C chopped celery
1 C catsup
1/2 C water
1/4 C lemon juice
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2 Tbsp brown sugar
3 Tbsp Worcestershire sauce
2 Tbsp vinegar
1 Tbsp mustard
1/2 tsp salt
1/4 tsp pepper
Mix together & pour over meat in pot. Cook until tender.
Note: Actually, I left out the onion & celery (didn't have any) but put some cut up
carrots in the bottom of the CP, then the pork chops & then the marinade. It tasted
very good. I think I cooked it for 1 hour on high & then about 4 hours on low....my
chops were frozen when I put them in.
CROCKPOT CHOW MEIN
4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and
cornstarch and water.
CROCKPOT CHUNKY VEGETABLE CLAM CHOWDER
2 6 1/2 oz cans minced clams
2 c. peeled potatoes, cut into 1/2" cubes
1 c. finely chopped onion
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1 c. chopped celery
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 10 3/4 oz cans condensed cream of potato soup
2 c. water
1 c. nonfat dry milk powder
1/3 c. flour
1 c. cold water
4 slices bacon, crisp-cooked, drained, and crumbled
Paprika
Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam
liquid, potatoes, onion, celery, carrot, sugar, salt, and papper. Stir in potato
sour and 2 cups water. Cover; cook on low heat for 8 to 10 hours or on high heat
for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl combine
nonfat dry milk powder and flour. Gradually whisk in 1 c. cold water; stir into
soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover;
cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled
bacon and paprika. Makes 6 to 8 servings.
CROCKPOT CLAM CHOWDER I
4 cans of Cream of Potato soup
4 cans of New England Clam Chowder
2 cans minced clams with juice
1 onion, chopped and sauteed in
1 stick butter
1 quart half and half
Saute onions in butter, then add all ingredients in crockpot for 4 hours...
I usually put it on low and cook it all day... Also it makes alot and sometimes
over fills my crockpot.. Dont know if its my crockpot being too small or just too
much stuff LOL .. Im sure if you wanted you could cut the ingredients in half ...
ENJOY!!
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CROCKPOT CLAM CHOWDER II
* 4 (6 1/2 oz.) cans clams
* 1/2 lb. salt pork or bacon, diced
* 1 lg. onion, chopped
* 6 to 8 lg. potatoes, pared and cubed
* 3 c. water
* 3 1/2 tsp. salt
* 1/4 tsp. pepper
* 4 c. half and half cream or milk
* 3 to 4 tbsp. cornstarch
Cut clams into bite sized pieces if necessary. In skillet, saute salt pork or bacon
and onion until golden brown; drain. Put into Crock Pot with clams. Add all
remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until
potatoes are tender. During the last hour of cooking, combine 1 cup of milk with
the cornstarch. Add that and the remaining milk and stir well; heat through.
Serve in large bowls with crusty French bread.
CROCKPOT COBBLER
All you do is bake a batch of biscuits and let them cool. Chunk them up and put
about half in the bottom of your crockpot.
Mix:
1/4 cup brown sugar
1/2 t. cinnamon
1/2 cup butter
Sprinkle some of that on top. Spread canned pie filling (I thought cherry would be
good) on top and repeat until you're out of ingredients. Bake on high for 2 hours.
CROCKPOT COCONUT THAI SHRIMP AND RICE
2 (10 oz.) cans chicken broth
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1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted cocoanut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper,
lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut,
raisins and rice.
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and
if liquid is absorbed, but rice is not tender, add 1 more cup water.
When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle
with toasted coconut and serve.
CROCKPOT COLA BARBECUE PORK ROAST
1 pork roast
1 1/2 cup cola
1 bottle bbq sauce
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Cut all visible fat from roast,put in crock and cook 12 hrs (i put mine in before
bed and let cook all night) on low. Remove meat from crock and drain all juice from
crock. Shred meat and return to crock add 1 bottle bbq sauce and cook 5-6 hrs more.
MAKES ALOT!!! Freezes great.
CROCKPOT COLA HAM
1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola (Coca Cola(r), Pepsi, etc)
3 to 4 pound pre-cooked ham
Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve
remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham
with mixture. Place ham in crockpot and add remaining cola. Cover and cook on high
for 1 hour, then turn to low and cook for 6 to 7 hours. Serves 9 to 12.
CROCKPOT COQ AU VIN
12 sm White onions, peeled
4 lb Roasting chicken, cut up
1/2 ts Salt
1/4 ts Black pepper
1/4 c Brandy or cognac
2 ea Cloves garlic, peeled and crushed
1/4 ts Ground thyme
1 ea Bay leaf
1 1/2 c Dry, strong red wine
5 tb All purpose flour
1 c Chicken bouillon
3/4 lb Fresh mushrooms, wiped and stemmed
1 tb Butter or margarine
1/4 ts Salt
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1 tb Chopped fresh parsley
To cook: Place the onions in the slow cooker. Remove the fat from the vent of the
chicken and dice it. In a large skillet over medium heat, heat the fat until it is
rendered. Discard the shriveled bits and saute the chicken until well browned.
Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or a small
saucepan; light it with match and pour it over the chicken. When the flame
dies,lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf.
Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour
in the bouillon, turn it into the skillet and bring to simmering, stirring briskly
to prevent lumps. Turn into the slow cooker. Cover and cook on Low 7-9 hours.
Before serving: About 10 minutes before serving, in a medium skillet, saute the
mushrooms in the butter over medium high heat. In about 5 minutes, they will be
tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp
salt and add to the chicken casserole. If the sauce seems thin, simmer it in the
mushroom skillet long enough to thicken to the consistency of heavy cream. Garnish
the Coq au Vin with parsley before serving.
CROCKPOT COQ AU VIN
2-1/2 lb chicken cut up (I used boneless, skinless chicken breasts)
1 clove garlic crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
6 bacon slices, diced
2/3 cups sliced green onions
1 cup chicken broth
8 small white onions, peeled
1 cup burgundy wine
1/2 LB whole mushrooms
chopped parsley
8 small new potatoes scrubbed
In large skillet, saute dieced bacon and green onions until bacon is crisp. Remove
and drain on paper towel. Add chicken pieces to skillet and brown well on all
sides. Remove the chicken when it has browned and set aside. Put peeled onions,
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mushrooms, and garlic in Crockpot. Add browned chicken pieces, bacon and green
onions, salt, pepper, thyme, pototales and chicken broth. Cover and cook on Low 6 -
8 hours (High 3-4). During the last hour add Burgundy and cook on high. Garnish
with chopped parsley.
CROCKPOT COQ AU VIN WITH SHIITAKE MUSHROOMS
2 tbs. olive oil
3 lb. chicken pieces, rinsed & patted dry
1/3 c finely chopped shallot
1/3 c finely chopped onion
2 carrots, quartered lengthwise & cut crosswise into 1/4" pieces (about 1/2 cup)
1/2 lb. pearl onions, blanched in boiling water for 3 minutes, drained, & peeled
1 bay leaf
3/4 tsp thyme, crumbled
2 tbs. Cognac
1 c dry white wine
2 c chicken broth
1/4 lb. shiitake mushrooms, stems discarded & caps sliced thin
1/4 c cornstarch
Freshly ground nutmeg to taste
-In a heavy kettle, heat the oil over moderately high heat until it is hot but not
smoking and in it saute the chicken pieces, seasoned with salt and pepper, in
batches, turning them once, for 8 to 10 minutes, or until they are browned.
Transfer the chicken pieces as they are browned to a plate and keep them warm,
covered.
-Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a
crockpot. Place the browned chicken on top of the vegetables. Combine the Cognac,
white wine and 1 3/4 cup of chicken broth and add to the cooker. Cover and cook on
LOW for 5 hours or until chicken is tender.
-Turn control to HIGH and add the mushrooms. Dissolve the cornstarch in the
remaining 1/4 cup chicken stock. Stir into the mixture. Cover and cook for 20
minutes more, or until sauce is thickened, stirring once. Transfer the chicken to a
plate, and keep warm. Discard the bay leaf, and season the sauce with freshly
ground nutmeg and salt and pepper to taste. Serve warm.
Serves 4 to 5
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CROCKPOT CORN CHOWDER I
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to
bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients
in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 1/2
quarts.
CROCKPOT CORN CHOWDER II
3 16oz cans of corn, drained
2 large potatoes, cut into 1" chunks
1 & 1/2 can chicken broth*
1 large onion, diced
1 tsp.. salt
pepper to taste
2 pints half and half*
1/2 stick butter
*adjust volume somewhat lower for thicker chowder
Put everything except the dairy products in the crockpot and cook on low for 7-8
hours. Remove to a blender, and puree. Return to crockpot, add half & half and
butter; stir. Cook on high for one hour. Stir and serve. Serves six.
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CROCKPOT CORN PUDDING
8 oz. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 oz package corn bread mix
16 oz can cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons margarine, melted
1 tsp. salt
1/4 tsp nutmeg
Lightly grease CP. In a bowl, blend cream cheese, eggs and sugar. Add remaining
ingredients and mix well. Pour into CP. Cover and cook on High 3 to 4 hours. Serves
10 to 12
CROCKPOT CORNED BEEF AND CABBAGE
Yield: 6 servings
4 1/2 lb. Corned beef brisket
2 md onions, quartered
1 cabbage head, cut in small wedges
1/2 tsp. pepper
3 tbsp. vinegar
3 tbsp. sugar
2 c. water
Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if
necessary. Place liner in base. Cover and cook on low 10-12 hours, high 6-7 hours,
or auto 6-8 hours.
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CROCKPOT CORNED BEEF AND CABBAGE
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in
bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW
for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with
Coarse Grain Mustard and Horseradish Sauce.
-Horseradish Sauce:
1/2 pint whipping cream
3 Tbsp prepared horseradish
Whip cream until it peaks, then fold in horseradish.
CROCKPOT CORNED BEEF HASH I
1 can of corned beef (Or 2 cups of cooked corned beef)
1 med onion shredded
2 med. celery sticks chopped
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5 fair sized potatoes chopped
2 tbsp. butter
1 diced green pepper
garlic to your taste (I use about 3 cloves or so)
1 cup mushrooms (I omit this now since my daughter has decided they are gross ) LOL
1 tbsp of worcestshire sauce
a dash or two of italian seasoning
salt and pepper to taste
2- 10 oz cans of chicken broth
-Grind up or chop your corned beef and toss it in the crock pot with all the other
ingredients in the list above.
-Cook in your crock pot on low for 8 hours. When the potatoes are well cooked I
mash them in the pot and add a little water if need be.
Then serve it with warm bread and salad!
CROCKPOT CORNED BEEF HASH II
1 tin of corned beef hash
3 BIG potatoes
3 ribs of celery chopped
1 large onion chopped
2 big cloves of garlic
salt and pepper to taste
a dash or so of basil
2 tins of chicken broth
-Fry the Garlic, celery, onion, and salt and pepper in a tbsp of garlic til veggies
are tender.
-Then toss everything in the crock pot and turn on low for about 5-6 hours.
-Serve with lots of warm bread and butter.
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CROCKPOT CORNY HAM AND POTATO SCALLOP
5 potatoes, peeled and cubed
1 1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (11 ounce) can condensed cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour
In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and
onion; mix well. In a small bowl, combine soup, milk and flour; beat with wire
whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix.
Cover and cook on low setting for about 8 hours or until potatoes are tender.
CROCKPOT COSTA RICAN BEEF & VEGETABLE SOUP WITH YELLOW RICE
Yield: 6 servings
2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 lg Onion, thinly sliced
1 c Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 lg Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c Water
2 Cans (about 14 1/2 oz.@) Beef broth
***YELLOW RICE***
1 lg Ear corn, cut into 3/4 inch thick slices
4 c Coarsely shredded cabbage
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1/3 c Lightly packed cilantro leaves
Salt and pepper
THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking
pan. Bake in a 500 oven until well browned (about 20 minutes).
Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay
leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water
into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth
and remaining water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting
to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until
cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt
and pepper.
Ladle soup into wide, shallow bowls; add a scoop of rice to each.
THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water
Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion
is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook,
stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low
and cook until rice is tender, about 20 minutes.
CROCKPOT COUNTRY CHICKEN STEW WITH BASIL DUMPLINGS
12 small white onions
water
1 pound boneless skinless chicken thighs
1 pound bonless skinless chicken breasts halves
1/2 Tablespoon chopped fresh basil leaves
(or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1" squares
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4 cloves garlic - thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablesppons all purpose flour
2 Tablespoon butter - room temperature
1 pound fres asparagus - cut into 1-1/2" lengths
DUMPLINGS:
1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)
1. Using a sharp knife, make a small X in the root end of each onion. Bring a
saucepan of water to boil. Add the onions, lower the heat, and simmer for 5
minutes. DRain and rinse under running cold water. Slip skins off onions.
2. Rinse chicken and pat dry. Quarter the thighs and chicken breast halves. Stir in
basil and seaons with salt and pepper.
3. Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top with
onions, bell peppers, and garlic. Pour in stock, and wine. DO NOT sitr. Cover and
cook on LOW for 6 - 8 hours or HIGH for 2 - 2-1/2 hours.
4. Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend
together the flour and butter. Stir into slow-cooker. cook, stirring until sauce
begins to thicken, about 5 minutes. Stir in asparagus.
5. In medium bowl, combine dumpling ingredients until evenly moistened. Drop by
Tablespoons onto hot stew in 6 small rounds. Cover and cook for another 25 to 30
minutes, until dumplings are cooked through. Serve immediately!
CROCKPOT COUNTRY STYLE RIBS AND KRAUT
12 oz sauerkraut
brown sugar to taste
1-2 lbs country style ribs
Place the ribs in a crockpot. Sweeten the sauerkraut to taste with the brown sugar.
Cook them all day while at work and come home to tender and delicious ribs and
kraut. Mash a potato and dinner is ready!
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CROCKPOT CRANAPPLE SAUCE
10-12 medium apples
1-2 cups cranberry juice
lemon juice -- use 1/4 to 1/2 lemon
2 tbs sugar -- or up to 1/4 cup if you want it sweet
1/4 to 1/2 cup dried cranberries or "craisins" (sweetened dried cranberries)
-Wash the apples and chop them up without peeling. Squeeze lemon juice over them as
you cut them.
-Put apples in crockpot with cranberry juice -- use 1 cup if you want the
applesauce thick, more if you want it thin. Stir in sugar to suit your taste.
-Let apples stew on low for 6-8 hours. About an hour or two before serving, stir in
cranberries or craisins. (All I found at my store was craisins--since they're
sweetened, I used less sugar.)
-The applesauce is a very pretty pink and the cranberries & juice give it a nice
zing.
-As you can see, the recipe is simple and forgiving -- let the apples stew a little
longer or a little less -- the longer you stew them the mushier the applesauce will
be. It warms up nicely, or you can eat it cold.
CROCKPOT CRANBERRIES
* 1 pkg. fresh cranberries
* 2 c. sugar
* 1/4 c. water
Combine cranberries with sugar and water in Crock Pot. Cover and cook on high 2 to
3 hours until some pop. Serve with turkey or chicken.
CROCKPOT CRANBERRY CHICKEN
1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)
1/4 cup catsup
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2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons cold
water
salt
-In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange
chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over
chicken. Cover. Cook at low setting until chicken is very tender when pierced (6
1/2 to 7 1/2 hours).
-Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase
cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce
thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken.
Makes 6 servings.
-REAL WORLD COOKING: I cooked at a higher heat setting than they did because I was
in a hurry. I also did not remove the chicken, just threw the cornstarch in and
stirred it in and then cranked up the heat a bit. Didn't stir again more than once.
Then dumped it onto a big platter. It was fine. I also chose to use 7 chicken
breasts instead of the 12 thighs. It also didn't take as long as 6 1/2 hours.
CROCKPOT CRANBERRY PORK
1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
3 pounds pork roast
In a medium bowl, combine the cranberry sauce, salad dressing and onions. Place
pork in a slow cooker and pour the sauce over the pork. Cook on high setting for 4
hours OR on low setting for 8 hours. Pork is done when its internal temperature has
reached 160°F (70°C).
CROCKPOT CRANBERRY PORK ROAST
Serves: 4 to 6
4 medium potatoes, peeled and cut into 1" chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
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1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast
over the potatoes. In a large bowl, combine the remaining ingredients; mix well and
pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the
roast to a cutting board and thinly slice. Serve with the potatoes and sauce.
CROCKPOT CRAZY STANDING UP PORK CHOPS
Yield: 4 servings
4 Loin pork chops -- lean
2 md Onions -- sliced
1 ts Butter
Salt & Pepper -- to taste
Spices of your choice
Stand chops in crockpot, thin side down. Sprinkle with salt, pepper and spices of
your choice. Cover with the onion slices, which have been separated into rings.
Place butter on top, and cook on LOW heat for 6 to 8 hours, or until chops are
tender and onions are done. The result is moist, tender chops with a deep brown
color as if broiled in the oven.
CROCKPOT CREAM CHEESE CHICKEN
1 frying chicken -- cut up
2 tablespoons melted butter or margarine
salt & pepper -- to taste
2 tablespoons dry Italian salad dressing
1 can condensed mushroom soup
6 ounces cream cheese; -- cut in 1" cubes
1/2 cup sauterne wine or sherry
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1 tablespoon onion -- minced
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot
and sprinkle dry mix over all. Cover and cook on low for 6 - 7 hours. About 45
minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan.
Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.
Serve with sauce.
CROCKPOT CREAM OF SWEET POTATO SOUP
3 Sweet potatoes, peeled and sliced
2 c Chicken bouillon
1 ts Sugar
1/8 ts Each ground cloves and nutmeg
Salt to taste
1 1/2 c Light cream, half-and-half, or milk
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or
until potatoes are tender. Force potatoes and liquid through food mill or puree in
blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to
2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1
quart.
CROCKPOT CREAMY CHICKEN DINNER
4 boneless/skinless chicken breasts seasoned with garlic powder, onion powder and
season salt
1 large can cream of chicken soup
2 cans cream of mushroom soup
3/4 c frozen cut carrots
3/4 c frozen green beans
Dump it all in the crockpot and cook it about 7 hours on low. Add 2 cups of minute
rice to it the last 5 minutes before dinner.
CROCKPOT CREAMY HASH BROWNS
1 2-lb pkg frozen cubed hash brown potatoes
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8 oz shredded or cubed Velveeta
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb bacon, cooked & crumbled
1 lg onion, chopped (I omitted this)
1/4 C butter or margarine, melted
1/4 tsp pepper (I used alot more and also added some salt)
Place potatoes in an ungreased crockpot. In a bowl, combine the remaining
ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours
(until potatoes are tender and heated through).
You can serve it with biscuits and fruit salad.
CROCKPOT CREAMY ORANGE CHEESECAKE
Crust:
3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Filling:
16 ounces cream cheese (light)
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla
-Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a
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7-inch springform pan.
-In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and
beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange
juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into
prepared crust; place on a rack or aluminum foil ring in the crockery cooker (so it
doesn't rest on the bottom of the pot). Cover and cook on high for 2 1/2 to 3
hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool
completely and remove the sides of the pan. Chill before serving, and store
leftovers in the refrigerator.
CROCKPOT CREAMY RED POTATOES
2 lbs small red potatoes, quartered
2 (8 oz) pkgs. cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope rance salad dressing mix
Place potatoes in crockpot. In a small bowl, beat cream cheese, soup and salad
dressing, mix. Stir into potatoes. Cover and cook on low for 8 hours or until
potatoes are tender. Also add about a tablespoon of milk.
CROCKPOT CREAMY SPINACH N0ODLE CASSEROLE
Served alongside baked or roasted chicken, this delicious side dish will please
every person at your dinner table. Feel free to use low-fat sour cream and cottage
cheese or increase the amount of hot sauce! Makes approximately 5 side servings.
8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt
-Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse
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with cold water. Toss with vegetable oil.
-Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese,
green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles
into mixture until well combined.
-Generously grease the inside of a slow cooker and pour in noodle mixture. Cover
and cook on high for 1 1/2 to 2 hours.
CROCKPOT CREOLE BLACK BEANS
1 to 2 pounds Smoked sausage, cut into 1" slices
3 15 oz cans black beans, drained
1 1/2 cups Onions -- chopped
1 1/2 cups Green pepper, chopped
1 1/2 cups Celery, chopped
3 cloves Garlic, minced
2 teaspoons Leaf thyme
1 1/2 teaspoons Leaf oregano
1 1/2 teaspoons White pepper
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 Chicken bouillon cube
5 Bay leaves
1 can 8-oz. tomato sauce
1 cup Water
Hot boiled rice
-Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot.
Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high
4 hrs. Remove bay leaves. Serve over cooked rice. Serves 6 to 8.
CROCKPOT CREOLE CHICKEN
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8 chicken thighs (I used 3 big breasts)
1 can diced tomatoes (I used 1 can whole tomatoes chopped up)
1 can tomato paste (I used 1 can Rotel drained)
1 chopped bell pepper
1 chopped onion chopped ham (I used one thick slice ham chopped up)
diced sausage (I left this out only because I didn't have any)
Tabasco sauce to taste (I left this out)
-Throw it all in the crock and cook on low 4-5 hours. I thickened it a little at
the end with cornstarch. I served it over brown rice. The ham gave it really good
flavor. We really liked it.
CROCKPOT CRYSTAL'S LEFTOVER PORK ROAST CASSEROLE
1 package cooked noodles (any type is fine)
1 package beans (any type is fine)
Beef Boullion
1 package long grain and wild rice (I prefer Uncle Ben's)
3 potatoes, cut into 1" cubes
Leftover pork from your roast (or any other leftover meat really!)
Salt and Pepper to taste
-Fill your crockpot a little more than half way with water, then flavor it with the
beef boullion to taste. Add the sliced up potatoes, beans and rice. Cook until
potatoes and rice are done, most of the day on low or half of the day on high. Add
the pork and let that cook while you boil the noodles. Add the noodles to the pot
when they're done. Let cook for 5 to 10 more minutes and serve.
CROCKPOT CUSTARD
3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
2 cups milk
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1/4 teaspoon ground nutmeg
In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1- or
1 1/2-quart baking dish or souffle which will fit in the slow cooker/Crock Pot, and sprinkle with the
nutmeg. Place a rack or ring of aluminum foil in the slow cooker/Crock Pot, then add 1 1/2 to 2
cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the
slow cooker/Crock Pot. Cover and cook on high for 2 1/2 to 3 hours, or until set.
Serves 4 to 6.
CROCKPOT DRESSING
1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste
1 med. onion
2 tbsp. butter
Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours
on High then 4 hours on low.
CROCKPOT FRUIT DESSERT
* 3 Grapefruit, peeled
* sectioned
* 1 can (11 oz) mandarin orange, sections, drained
* 1 can (16 oz) fruit cocktail, well drained
* 1 can (20 oz) pineapple chunks, well drained
* 1 can (16 oz) sliced peaches, well drained
* 3 Bananas, sliced
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* 1 tablespoon Lemon juice
* 1 can (21 oz) cherry pie filling
Place all ingredients in cooker. Toss gently. Cover and cook on low about 4 hours.
Makes about 2 quarts.
CROCKPOT HAMBURGER CASSEROLE
2 lbs. browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water
Place potatoes in bottom of crockpot, top with carrots and other vegetables. Place
ground beef on top. Combine soup and water and pour over ground beef. Cover and
cook on low for 6 to 8 hours.
CROCKPOT HAMBURGER-SAUSAGE DIP
* 1 pound ground chuck
* 1 cup picante sauce
* 1 can cream of mushroom soup
* 2 pound Velveeta cheese...cut into pieces
* 1 pound pork sausage
* 1 teaspoon garlic powder
* 1 can Rotel tomatoes
* 3/4 teaspoon oregano
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Combine picante sauce, garlic powder, soup, tomatoes, oregano and cheese in Crock
Pot. Brown ground chuck and sausage until it is done. Drain very well and place in
slow cooker/Crock Pot. Cook on low until cheese is melted. Serve with your favorite
chips.
CROCKPOT HOT DIP
* 1 pound Italian Sausage - hot
* 1 pounds velveeta - Mexican type - hot
* 1 can rotel tomatoes (drained)
* 1 jar pace picante sauce - hot
* 1 jalapeno pepper - finely diced
- -Brown sausage and drain along with jalapeno pepper.
- -Add to slow cooker/Crock Pot with other ingredients and simmer on low for 1 hour
or more until melted and blended.
- -Serve with tortilla strips or chips, large Fritos corn chips, or even lightly
toasted and cubed sourdough bread.
CROCKPOT JAMBALAYA
* 1 pound Chicken breasts, boneless
* - cut in 1" cubes
* 1 pound Smoked sausage, sliced
* 1 pound Shrimp, cooked
* 28 ounces Crushed tomatoes
* 1 md Onion, chopped
* 1 Green pepper, chopped
* 1 cup Chicken broth
* 1/2 cup White wine
* 2 teaspoons Oregano
* 2 teaspoons Parsley
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* 2 teaspoons Cajun seasoning
* 1 teaspoon Cayenne pepper
* 2 cups Rice, cooked
Cut chicken and slice sausage. Chop onion and green pepper. Put all in slow
cooker/Crock Pot. Add remaining ingredients, except shrimp and rice. Cook in slow
cooker/Crock Pot on low for 6-8 hours. 30 minutes before eating, add cooked shrimp
and cooked rice; allow to heat.
Can be cooked on high for 3-4 hours instead.
CROCKPOT LASAGNA
1 pkg. pepperoni slices
1 lb. hamburger
1 onion, diced
1 green pepper, diced
1 can mushrooms
1 pkg. kluski noodles
1 lg. jar pizza sauce
1 lg. jar spaghetti sauce
1 pkg. each shredded Colby & Mozzarella cheese
Cook together hamburger, onion, green pepper and mushrooms. Layer this with the
rest of the ingredients in the crock pot. Cook on high for 2 to 3 hours.
CROCKPOT LITTLE SMOKIES
* 2 packages Cocktail wieners
* 1 Medium bottle chili sauce
* 1 Medium jar grape jelly
Combine in Crock Pot and cook on low 6 to 8 hours.
CROCKPOT MACARONI AND CHEESE
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* 1 (16 oz.) pkg. macaroni, cooked & drained
* 1 tbsp. salad oil
* 1 (13 oz.) can evaporated milk
* 1 1/2 c. milk
* 1 tsp. salt
* 3 c. shredded sharp cheddar cheese
* 1/2 c. melted butter
Lightly grease Crock Pot. Toss macaroni and oil. Add all remaining ingredients.
Stir, cover and cook on low 3 to 4 hours, stirring occasionally.
CROCKPOT MEATBALLS
* 2 pounds Hamburger
* 1 cup Breadcrumbs
* 1 each Egg
* Grated Parmesan cheese
* Parsley and oregano
* Onion and garlic powder
* Milk
* 1 can Beer
* 1 bottle Ketchup, regular size
Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs.
Mix ketchup and beer in the Crock Pot and start to heat. You can put the raw
meatballs into the sauce and simmer for several hours.
I like to bake the meatballs first to get out most of the grease.
CROCKPOT POTATO SOUP
6-8 potatoes, chunked
2 med. carrots, cubed
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2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before
serving, add one can of evaporated milk.
CROCKPOT ROAST
2 1/2 lb. Chuck roast
2 packets dry Italian dressing mix OR Ranch dressing mix
1 cup water
Place beef in CP, sprinkle seasonings over meat, pour water over all. Cook on low
6-8 hours or until meat shreds easily.
CROCKPOT SCRABBLE
* 2 cups wheat chex
* 2 cups corn chex
* 2 cups rice chex
* 3 cups thin pretzel sticks
* 1 13 ounce can or jar of salted peanuts or asst. mixed nuts
* 1 teaspoon garlic salt
* 1 teaspoon celery salt
* 1/2 teaspoon seasoned salt
* 2 tablespoons grated parmesan cheese
* 1/3 cup melted butter
* 1/3 cup worcestershire sauce
1. In large (double) paper bag, mix together pretzels, cereals, and nuts along with
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the garlic salt, celery salt, seasoned salt, and grated cheese.
2. Empty bag into large mixing bowl and sprinkle the melted butter and
worcestershire sauce over all mixing gently with your hands.
3. Empty bowl into slow cooker/Crock Pot and cook on low for 3 or 4 hours.
4. Tear open paper bags you used to originally mix the scrabble and spread them out
onto a counter.
5. Spread heated slow cooker/Crock Pot scrabble onto torn open bags and let dry for
a minimum of one hour letting the paper absorb any excess moisture.
6. Store in Rubbermaid or Tupperware type airtight containers. Keeps for several
weeks without going stale.
CROCKPOT SPAGHETTI SAUCE
4 tbsp. cooking oil
1 sm. onion, finely chopped
1 (15 1/2 oz.) can tomato sauce
1 1/2 c. water
1/2 tsp. pepper
1/2 tsp. red pepper, optional
1 lb. ground beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. oregano
2 lbs. sausage (Italian links or country style)
Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add
onion and continue browning until onion is tender. Pour meat and onion into 3 1/2
quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set
dial on low setting. Cut 2 lbs. sausage into pieces and brown in remaining 2
tablespoons oil. When brown, place sausages in sauce in crockpot. Continue cooking
for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar
to this.)
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CROCKPOT SPICY DIP
* 2 lb. Velveeta cheese
* 2 lb. hamburger, cooked and drained
* 1 lg. jar Old El Paso taco sauce (or Rotel tomatoes)
* 1 lg. onion, chopped fine
Mix all together in Crock Pot where cheese will melt and all will remaining warm.
CROCKPOT SPLIT PEA SOUP
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on
high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls
off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.
CROCKPOT SWISS STEAK
1 1/2 - 2 lb. round steak
2 tbsp. flour
1 sliced green pepper
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1 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1 lg. onion, sliced
1 (16 oz.) can tomatoes, cut up
1 stalk celery, thinly sliced
1 tbsp. thick bottled steak sauce
Cut steak into serving size pieces. Coat with flour, salt and pepper. In large
skillet or slow cooking pot with browning unit, brown meat in oil. Pour off
excessive fat. In slow cooking pot, combine meat with tomatoes, onion, green pepper
and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender.
Thicken juices with additional flour, dissolved in a small amount of water, if
desired. Makes 5 or 6 servings. Serve with mashed potatoes.
CROCKPOT TENDERLOIN TIPS
1 lb. tenderloin tips
1 can mushroom soup
1 pkg. onion soup mix
1/4 c. water
Combine ingredients in crock pot. Cook 8 hours. Serve over noodles.
CROCKPOT TURKEY MEATBALLS
* 1 1/2 cups barbecue sauce (your favorite)
* 10 ounces Apple jelly
* 2 tablespoons Tapioca (for thick sauce if desired)
* 1 tablespoon Vinegar
* 1 Egg, beaten
* 1/4 cup Seasoned bread crumbs, fine
* 2 tablespoons Milk
* 1/4 teaspoon Garlic powder
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* 1/4 teaspoon salt
* 1/4 teaspoon onion powder
* 1 pound Ground turkey
* Non-stick vegetable spray
In 3 1/2 or 4 quart crockery cooker: stir together barbecue sauce, jelly, tapioca
(if used), and vinegar. Cover; cook on high-heat setting while preparing meatballs.
For meatballs, in large bowl combine egg, bread crumbs, milk, garlic powder, salt,
and onion powder. Add ground turkey and mix well. Shape into 1/2 to 3/4-inch
meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides
over med. heat. Drain meatballs. Add meatballs to crock pot; stir gently. Cover;
cook on high heat setting for 1 1/2 to 2 hours. Makes 30 meatballs. Note: for 5 or
6-quart Crock Pot, double all ingredients. Prepare as above.
Makes 60 meatballs.
CROCKPOT TURKEY SANDWICHES
6 c. diced turkey
3 c. diced cheese (American or Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 c. Miracle Whip
Mix all of above and put in Crock Pot for 3-4 hours. Stir occasionally. Add liquid, if needed. Serve
with buns.
CURRIED FRUIT BAKE
1 package Prunes, (16 oz) pitted
1 package Dried apricots (11 oz)
2 cans Pineapple chunks (13 1/2 oz)
drained
1 can Peaches; sliced (1 lb 13 oz)
1 cup Brown sugar
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1/2 teaspoon Curry powder
14 ounces Ginger ale
Combine all ingredients in removable liner. Place in base. Cover and cook on low 4-5 hours or auto
3 hours.
DUMPLING SOUP
* 1 lb. lean steak, cut into 1" cubes
* 1 pkg. onion soup mix
* 6 c. water (hot)
* 2 carrots, peeled & shredded
* 1 stalk finely chopped celery
* 1 tomato, peeled & chopped
* 1 c. pkg. biscuit mix
* 6 tbsp. milk
* 1 tbsp. finely chopped parsley
With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak.
Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat
is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix
with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling
mixture into Crock Pot with a teaspoon. Cover and cook on high for about 30
minutes.
5-6 servings.
EASY CHOCOLATE CLUSTERS
* 2 pounds white candy coating , broken into small pieces
* 2 cups semisweet chocolate chips
* 1 pkg.( 4 oz) German sweet chocolate
* 1 jar ( 24 oz ) dry roasted peanuts
In a slow cooker, combine candy coating, German chocolate and chocolate chips.
Cover and cook on high for 1 hour, then reduce heat to low. Cover and cook 1 hour
longer or until melted, stirring every 15 minutes. Add peanuts and mix well. Drop
by teaspoonfuls onto waxed paper; let stand until set. Store at room temperature.
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Makes about 3 1/2 dozen.
EGGPLANT PARMIGIANA
* 4 large Eggplant
* 2 Eggs
* 1/3 cup Water
* 3 tablespoons Flour
* 1/3 cup Seasoned bread crumbs
* 1/2 cup Parmesan cheese
* 1 can Marinara sauce, 2 lb
* 1 pound Mozzarella cheese, sliced
* Olive oil, extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each
layer with salt and let stand 30 minutes to drain excess water; dry on paper
towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain
slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned
bread crumbs with the Parmesan cheese. In removable liner, layer one-fourth of the
eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and
one-fourth of the mozzarella cheese. Repeat three times to make four layers of
eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook
on low 4-5 hours or auto 3 hours.
FAVORITE CROCKPOT CHILI
2 lbs. coarsely ground beef chuck
2 (16 oz.) cans red kidney beans, drained
2 (14 1/2 oz.) cans tomatoes, drained
2 med. onions, coarsely chopped
1 green pepper, seeded and coarsely chopped
2 cloves garlic, peel and crushed
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2-3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Salt and pepper to taste
In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Put the ground
beef and other ingredients in a 3 1/2 to 4 quart Crock Pot. If you have a small Crock Pot, cut the
recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili
FIESTA CHICKEN
* 2 tablespoons oil
* 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 medium onion, chopped
* 1 teaspoon oregano
* 1 small jalapeno pepper, finely chopped
* 3 cloves garlic, minced
* 1 can (14 1/2 ounce) Mexican style diced tomatoes
* 1/4 teaspoon ground cumin
Heat oil in skillet. Cook chicken pieces until browned. Remove and drain. Place
onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until
slightly cooked. Add all ingredients to crockpot and stir to combine. Cover; cook
on LOW 8 hours (HIGH 4 hours). Serve on flour tortillas.
FRANKS IN SPICY TOMATO SAUCE
* 1 cup ketchup
* 1/2 cup firmly packed brown sugar
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 1 teaspoon Dijon mustard
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* 1 clove garlic, minced
* 1 pound beef or chicken frankfurters, cut into 1" pieces
Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery
pot. Cover and cook on High until blended. Stir occasionally. Add frankfurters and
stir to coat. Cook until thoroughly blended. Serve with toothpicks or wooden
skewers to spear franks.
FRESH APPLE COFFEECAKE
2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg egg, lightly beaten
Streusel
1/4 cup biscuit mix
1/4 cup brown sugar
2 tablespoons firm butter or margarine
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired
Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart Crock Pot (or spread in a lightly
greased baking dish which fits in a larger sized Crock Pot). Combine streusel ingredients with a fork
or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a
toothpick inserted in the center comes out clean. Uncover and let cool in the pot. When cool
enough to handle, loosen the sides and lift out carefully with a flexible spatula, or loosen sides and
invert the pot slightly and remove with your hand (you could hold a small piece of foil or waxed
paper).
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FRIED APPLES
Use these apples as a topping, a filling, or alone topped with whipped cream.
* 3 pounds Granny Smith apples, peeled, cored, and sliced
* 1 teaspoon cinnamon
* dash of fresh grated nutmeg, optional
* 3 tablespoons cornstarch
* 1 cup granulated sugar
* 1 to 2 tablespoons of butter, cut in small pieces
Place apple slices in the slow cooker/Crock Pot; stir in remaining ingredients and
dot with the butter. Cover and cook on low for about 6 hours, or until apples are
tender but not mushy. Stir about halfway through cooking.
Makes 2 1/2 to 3 cups.
GARLIC CHICKEN WITH CABBAGE
1 whole chicken
1/2-to 1whole red or white onion chopped
3-8 garlic cloves or use garlic salt/powder to you liking
salt and pepper to taste
Season chicken and place in slow cooker/Crock Pot. Add onion and garlice cloves and salt and
pepper. Fill slow cooker/Crock Pot 1/4-way with water, cover and cook on high 6-8 hours. The
chicken should fall off of the bone.
During the last hour of cooking the chicken, cut up 1 head of green cabbage...I use red also...core
removed. Place in a large pot of pan with a shallow amount of water...1/2-to 1-cup. Add two
tablespoons of butter or margarine and sprinkle liberally with garlic salt and pepper. Cover and
cook on med-high heat for 20-30 minutes.
Once chicken and cabbage are done, place some cabbage in a bowl and top with chicken and some
of the chicken broth. Talk about yummy. You can alter any of the seasonings and the butter or
margarine to your satisfaction.
GARLIC PEPPER CHICKEN PARMESAN
4 chicken leg quarters
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2 Tbsp. Mrs. Dash's Gallant Garlics Roasted Garlic Pepper seasoning
1 can Del Monte Zucchini with Tomato Sauce
3 oz. shredded mozzarella cheese
Put chicken in pot. Sprinkle with seasoning. Pour zucchini with tomato sauce over chicken. Cook for
6 hours on high. Sprinkle with cheese and cook until cheese melts - about 30 mins.
GARLIC ROASTED CHICKEN
5 pound Roasting chicken
Salt
Pepper
Paprika
5 Garlic cloves, minced
1/4 pound Sweet butter
1/2 cup Chicken broth
Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the
cavity and spread the rest on the outside of the bird. Place the bird in the slow cooker/Crock Pot
and place a few pats of butter on its breast. Add the remaining ingredients and cook on low for 6 to
8 hours. Serve the garlic butter sauce with the chicken.
GERMAN POTATO SALAD
* 2 potatoes, sliced
* 1/2 c. onions, chopped
* 1/2 c. celery sliced
* 1/4 c. green peppers, diced
* 1/4 c. vinegar
* 1/4 c. oil
* Chopped parsley
* Sliced bacon, cooked and crumbled
Combine all ingredients except parsley and bacon. Add salt and pepper to taste.
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Stir and cook for 5-6 hours in Crock Pot. Add sugar if needed.
Garnish with bacon and parsley.
GINGER BROWN BREAD
* 1 (14-oz.) pkg. gingerbread mix
* 1/4 cup yellow corn meal
* 1 tsp. salt
* 1-1/2 cups milk
* 1/2 cup raisins
Combine gingerbread mix with corn meal and salt in large bowl; stir in milk until
mixture is evenly moist. Beat at medium speed with electric mixer for 2 min. Stir
in raisins. Pour into a greased and floured 7 or 7 cup mold. Cover with foil and
tie. Put a trivet or metal rack in Crock Pot. Pour 2 cups hot water in the pot.
Place the filled mold on the rack or the trivet. Cover the pot and cook on high for
3 - 4 hours or until the bread is done. Remove from pot and cool on a rack for 5
min. Loosen the edges with a knife and turn out on a rack and cool slightly. Serve
warm with butter or cream cheese.
GLAZED COCKTAIL SAUSAGES
* 3/4 cup apricot preserves
* 1/4 cup prepared yellow mustard
* 2 scallions chopped
* 1/2 pound precooked mini smoked sausages (the ones with cheese in them will work
also)
In a 1-quart mini electric slow cooker; mix together the preserves and mustard.
Stir in scallions and sausages. Cover, plug in the cooker and cook for 3 hours or
until very hot. Remove the cover, stir to mix and serve immediately with
toothpicks; keep the heat on for another 30-60 minutes if desired while serving.
GRAPE JELLY MEATBALLS
* 1 1/2 cups chili sauce
* 1 cup grape jelly (can use currant jelly)
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* 1 to 3 teaspoons Dijon mustard
* 1 pound lean ground beef
* 1 egg, lightly beaten
* 3 tablespoons fine dry bread crumbs
* 1/2 teaspoon salt
Combine chili sauce, jelly, and mustard in Crock Pot and stir well. Cook, covered,
on high while preparing meatballs.
Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs. Bake
meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add
meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.
Greek Chicken
6 skinless chicken breasts
1 lg. can tomato sauce
1 sm. can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tbsp. garlic
1 tbsp. lemon juice
1 tsp. oregano
1 onion, chopped
1/2 c. wine or brandy (optional)
2 c. rice
Salt to taste
Wash and remove fat from chicken. Bake in 350 degree oven for about an hour. Meanwhile,
combine all other ingredients except rice). Put chicken and sauce in a slow cooker/Crock Pot on low
heat and cook for at least 4 hours to blend flavors. Before serving, cook rice according to directions
on box. Serve chicken and sauce over rice.
Serves 6.
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GREEK STEW
3 pounds of stewing beef
1 1/2 pounds small onions (about 7)
3 cloves garlic, minced
1- 28 oz. can tomatoes
1/2 cup beef stock
1- 5 1/2 oz. can tomato paste
2 TBS red wine vinegar
2 tsp dried oregano
1/2 tsp each salt & pepper
1/2 cup all purpose flour
1/2 cup cold water
1 sweet green pepper, chopped
1/2 cup crumbled feta cheese
2 Tbsp. chopped fresh parsley
Cut beef into 1 inch cubes, trimming off any fat Cut onions into wedges leaving root end intact. Put
meat & onions into slow cooker along with garlic & tomatoes. Combine beef stock, vinegar,
oregano, salt & pepper and add to slow cooker, stirring gently to blend. Cook on Low for 8-9 hours
or High for 6 hours. Add flour & water mixture and chopped green pepper. Cook on high for 15
minutes or until thickened. Serve sprinkled with feta & parsley.
GREEN BEAN AND POTATO CASSEROLE
* About 6 cups fresh trimmed and cut green beans (about 2 pounds) or 2 16-ounce
packages frozen cut green beans
* 4 to 6 medium red-skinned potatoes, sliced about 1/4-inch
* 1 large onion, sliced
* 1 teaspoon dried dill weed
* 1 teaspoon salt
* 1/2 teaspoon pepper
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* 1 can cream of chicken soup or other cream soup, undiluted, or use about 1 cup of
homemade seasoned white sauce, velouté or cheese sauce
* margarine
Spray the crockpot with cooking spray or lightly grease with butter or margarine.
Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt
and pepper as you go. Dot with margarine, about 1 tablespoon total, and add about 2
tablespoons of water. Cover and cook on HIGH for 4 hours (LOW, about 8 hours). Stir
in soup or sauce; turn to LOW and cook an additional 30 minutes or leave on WARM
(Smart-Pot) until serving time or up to 4 hours. Serves 6 to 8. Note: Add bits of
cooked bacon for extra flavor.
GREEN CHILE-STUFFED CHICKEN BREASTS
With the cheese mixture in the center, these chicken breasts come out tender and
moist.
* 4 boneless, skinned chicken breast halves, pounded thin
* 3 ounces cream cheese
* 3/4 cups shredded Cheddar or Monterey Jack cheese
* 4 ounces green chiles
* 1/2 teaspoon chili powder
* salt and pepper to taste
* 1 can cream of mushroom soup
* 1/2 cup hot enchilada sauce
Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
Place a generous dollop on each flattened chicken breast, then roll up. Place
chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast
rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on
LOW for 6 to 7 hours. Serves 4.
HAMBURGER DIP
* 2 pounds lean ground beef
* 1 cup chopped onion
* 2 cloves garlic, minced or 1/4 teaspoon garlic powder
* salt to taste
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* 2 cans (8-ounces each) tomato sauce
* 1/2 cup ketchup
* 1 1/2 teaspoons oregano
* 2 teaspoons white granulated sugar
* 2 package (8-ounces each) cream cheese, softened and cut in cubes
* 2/3 cup grated Parmesan cheese
* 1 teaspoon mild chili powder
In skillet, brown ground beef with onion, discard fat. Pour browned meat and onion
into Slow Cooker. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream
cheese, Parmesan cheese and chili powder. Set slow cooker/Crock Pot on LOW until
cream cheese has melted and is thoroughly blended, 1 1/2 to 2 hours. Stir, taste
and adjust seasoning if desired. Serve with cube French bread or tortilla chips.
If spicier dip is desired, use hot chili powder in place of mild chili powder.
Finely chopped jalapenos may be added, if desired.
HEALTHY CROCKPOT CHICKEN CREOLE
* 3 lbs. chicken thighs or breasts, skinned
* 1 cup celery, diced
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 1 onion, sliced
* 1 can sliced mushrooms
* 1 can tomatoes
* 1 tsp. garlic powder
* 3 pkg. sugar substitute
* 1 tsp. Cajun seasoning
* 1/2 tsp. paprika
* salt & pepper to taste
* Louisiana hot sauce to taste
* 2 cups minute rice, cooked
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Place chicken in bottom of slow cooker/Crock Pot. Combine remaining ingredients
(except rice) & add to slow cooker/Crock Pot. Cook on high 4 to 5 hours or on low
7-8 hours. Cook rice according to package direction. Spoon Creole mixture over hot
cooked rice.
HEARTY BEEF DIP
* 8 ounces Cream cheese, cubed
* 1 1/4 ounces Sliced dried beef, diced
* 2 tablespoons Green onion, chopped
* 1/4 cup Milk
* 1/4 cup Pecans, chopped
* 1 Garlic clove
Combine cream cheese and milk in greased Crock Pot. Cover and heat until cheese is
melted, 30 to 60 minutes. Add remaining ingredients; stir thoroughly. Cover and
heat 30 minutes.
Serve with crackers or bread pieces.
HEARTY CHILI
1 pound ground turkey
1/2 ground chuck
30 oz. tomato sauce
24 oz. V-8 (tomato-vegetable juice)
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. chili powder
1 c. chopped green pepper
1 c. chopped mushrooms
1 sm. jalapeno pepper (optional)
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14 oz. stewed tomatoes
1/2 c. uncooked wild rice
2/3 c. brown sugar
14 oz. chili beans
1 oz. chili seasoning mix
Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and
add the meat. Cook on low for 6 to 9 hours. Serve with crackers or cornbread.
HOME-STYLE BREAD PUDDING
2 Eggs, slightly beaten
2 1/4 cups Milk
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
2 cups 1-inch bread cubes
1/2 cup Brown sugar
1/2 cup Raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins
or dates. Pour into 1 1/2-quart baking or souffle dish. Place metal trivet (or aluminum foil shaped
in a ring to keep the dish off the bottom of the pot) or rack in bottom of slow cooker/Crock Pot.
Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve
pudding warm or cool.
Makes 4 to 6 servings.
