Crock Pot Recipes for the Crockpot and Slow Cooker

A great slow cooker recipes stash and a crockpot can make dinner incredibly easy, healthy, and delicious. You can get everything ready in the crock pot in the morning, and then walk in the door in the evening to a wonderful, healthy home cooked meal.

We've made each of these recipes with a great selection of different ingredients and meal types (all with pictures). There are main dishes with beef, ground beef, pork, chicken and turkey for dinners to please every preference.

Slow Cooker Chicken
Crock Pot Chicken Dinner Recipes

Chicken is versatile and tasty, and the crock pot makes it easy.

Crock Pot Chicken

Crock Pot Beef
Crock Pot Beef Dinner Recipes

Beef comes out juicy, absorbing savory herbs and spices.

Slow Cooked Beef

Crock Pot Pork
Crock Pot Pork Dinner Recipes

Delicious, lean pork meals. These are family favorites.

Slow Cooker Pork

 

Meatless Dinners
Crock Pot Meatless Dinner Recipes

Seafood and meatless dinners are an easy healthy choice.

Crock Pot Meatless

Chili Dinners
Crock Pot Chili Dinner Recipes

Throw everything into the crock pot for a hearty meal everyone loves.

Crock Pot Chili

Sides & Breakfast
Crock Pot Side Dishes and Breakfast Recipes

The fuss-free, easy prep crock pot makes sides and breakfasts shine!

Sides & Breakfast

 


Having precooked chicken in your freezer makes it easy for you to create a great meal fast. Use your crock pot to make it easier to have ready for your next chicken recipe.

Cooking Frozen Chicken

Read More


Beef is tender and moist after cooking slowly in a crock pot. From ground beef to roasts, these are popular beef recipes using the crock pot.

7 Great Crockpot Beef Dinners

Read More

 

These are the crock pot recipes from our collection that are family favorites. They're the recipes that are the most popular, the ones that are searched for and shared over and over. Give them a try, we're sure you'll agree they're the best.

 

Easy Crock Pot Recipes

Many of these are the classic dump-and-go crock pot recipes, with a few ingredients and almost no effort.

Classic Crock Pot Chicken

Classic Chicken

Classic Crock Pot Beef

Easy Crock Pot Beef

Classic Crock Pot Pork

Crock Pot Pork

Classic Crock Pot Pasta

Crock Pot Pasta

Classic Crock Pot Side Dishes

Classic Sides

Classic-Crock-Pot-Appetizers

Crock Pot Appetizers

Crock Pot Soup Recipes

Crock Pot Soups

Crock Pot Breakfast Recipes

Breakfasts & More

Crock Pot Dessert Recipes

Crock Pot Desserts

 How to Precook Frozen Chicken Using a Crock Pot

 

When a recipe calls for cooked chicken, it extends the prep and cooking time quite a lot if you don't have cooked chicken on hand. You can buy it at the supermarket, but it can be expensive to buy prepared foods.

A simple solution is to put your crock pot to work, without having to even thaw out chicken in advance. Once you've cooked a good amount, you can freeze it in recipe sized portions (about a pound each) either diced or shredded or whole for versatility.

This is how to precook chicken so you'll always be prepared for a stress free dinner.

What you need:

3 pounds (about seven breasts) frozen boneless skinless chicken breasts 

2 cans chicken broth

salt and pepper

 

Directions:

1. Place frozen chicken evenly layered into the crock pot that is NOT turned on. Placing frozen chicken in a hot crock pot can crack the pot.

2. Pour chicken broth over the chicken. Add salt and pepper.

3. Plug in crock pot, set on low setting. Do not place on high setting, as the chicken will not thaw properly and may leave under-cooked parts throughout.

4. Cook on low heat for 8 - 9 hours. Chicken is done when no longer pink inside and has reached a temperature of 170 degrees F with a meat thermometer.

5. Remove chicken from crock pot and place into freezer bags (portioned to your recipe preferences). Refrigerate any chicken that will be used within 3 days, freeze the rest. 

6. When you're ready to use the refrigerated cooked chicken, heat according to the recipe instructions. When you're ready to use the frozen cooked chicken, defrost in refrigerator or microwave and use according to the recipe instructions.

 

 

 

Crock Pot Chicken Recipes

slowcooker

 

Crock pot chicken recipes are the answer for an easy dinner any night of the week. Chicken is versatile and cooks to perfection when slow cooked with spices, vegetables, sauces or a variety of other ingredients to make a hearty dinner.

Our families loved the following recipes and we love the ease of the crock pot. Prepare in the morning (sometimes the night before) and dinner is ready without the usual mealtime preparation rush. You can't go wrong with a crock pot and a few ingredients for a stress free dinner.

 

 

Orange Cinnamon Boneless Pork

 Orange-Cinnamon-Boneless-Pork-2

Ingredients:

6 Tablespoons butter
4 boneless pork chops, about 2 pounds
1 cup pineapple juice
2 cups orange juice
1 cup raisins
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cinnamon
2 tablespoons flour

 

Directions:

1. Heat butter in large skillet, and brown pork.

2. Remove pork cutlets to slow cooker after they brown.

3. Combine juices, raisins, salt, pepper, and cinnamon. Mix well.

4. Pour mixture over pork.

5.  Cover pot, turn on low and cook 4−6 hours, or until pork is tender.

6. Remove 1 cup of sauce from the pot and combine with the flour, mixing well.

7. Return sauce−flour mixture to pot. Turn pot on high and cook additional half hour.

 

 

 

Crock Pot Chili Recipes

slowcooker

 

 

Crock pot chili is the perfect meal when the weather gets cold, and serves large crowds easily. Making chili in the crock pot lets you relax and enjoy the meal at the end instead of watching over a hot stove.

 

Throw everything into the crock pot and let the spicy, mouth-watering smell fill the air. It's a hearty meal everyone loves.

 

 

Crock Pot Side Dish and Breakfast Recipes

slowcooker


Crock pot side dish and breakfast recipes highlight just how versatile a slow cooker is. Everyone loves tasty crock pot baked beans at gatherings, or slow cooked potatoes that absorb the full flavors of the herbs and spices they're paired with. Crock pot cooking is a way to free up time when cooking a meal, the side dish is already cooking while you focus on the main dish. Crock pots make side dishes and vegetables tasty and easy to make.

The enticing aroma of breakfast cooking is easier to produce when the breakfast is cooking itself. Try a crockpot breakfast and enjoy waking up to a hot breakfast ready to enjoy.

 

 

German Sauerbraten with Cabbage and Apples

 German Sauerbraten

Ingredients:

2 cups fat-free, low-sodium beef broth
1 cup water
1 cup cider vinegar
½ cup firmly packed light brown sugar
1 teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
1 (4 pound) top round roast or eye-of-round roast, all visible fat discarded
2 teaspoons canola oil
1 medium Vidalia onion, thinly sliced and quartered
5 cups shredded red cabbage
2 large semitart apples, such as Gala or Jonathan, sliced
2 tablespoons cornstarch
Water as needed plus ¼ cup cold water, divided use
⅓ cup crushed low-fat ginger snaps

Directions:

1. In a glass or other nonmetallic bowl large enough to hold the beef, stir together the broth, 1 cup water, the vinegar, sugar, allspice, ginger, and cloves. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally. At cooking time, drain the beef and pat dry, reserving the marinade.

2. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 10 minutes, or until browned on all sides.

3. Spread the onion in the slow cooker. Place the beef on the onion. Pour 2 cups of reserved marinade over the beef. Cover and refrigerate the remaining marinade.

4. Cook, covered, on low for 4 to 5 hours or on high for 2 to 2 ½ hours.

5. Quickly arrange the cabbage and apples around the beef and re-cover the slow cooker. Cook on low for 4 to 5 hours or on high for 2 to 2 ½ hours, or until the beef is tender and registers 155°F to 160°F on an instant-read thermometer.

6. If using the high setting, change it to low. Quickly transfer the beef to a cutting board, leaving the cabbage mixture in the slow cooker. Re-cover the slow cooker. Let the beef stand, covered, for about 15 minutes, or until it registers 160°F to 165°F on the thermometer. Slice the beef.

7. During the standing time, pour the 2 cups refrigerated marinade into a medium saucepan. Bring to a rolling boil over high heat. Boil for 5 minutes. Pour into a liquid measuring cup. Add enough water to measure 1 ¾ cups. Pour into the pan. Reduce the heat to medium.

8. Put the cornstarch in a small bowl. Add the remaining ¼ cup cold water, whisking to dissolve. Gradually stir into the gravy. Cook for 1 minute, stirring constantly. Whisk in the ginger snaps.

9. Transfer the sliced beef and cabbage mixture to plates. Spoon the gravy over the beef.

Serves 12

Per serving
Calories 276
Total Fat 5g
Sat 2g
Protein 35g
Carb 21g
Fiber 2g
Cholesterol 77mg
Sodium 127mg

Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fruit

Crock Pot Soups

 

CROCK POT 16 BEAN SOUP

Ingredients:

1 package 16 Bean Soup
3 bay leaves
1 Tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Directions:

1. Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot.

2. Cook on high for 2 hours.

3. Add remaining ingredients and turn cooker to low and cook for additional 3 hours.

 

 

 

CROCK POT BARBECUED BEAN SOUP

Ingredients:

1 lb. great northern beans, soaked
2 teaspoons salt
1 medium onion, chopped
1/8 teaspoon ground pepper
2 lb. beef short ribs
6 cups water
3/4 cup barbecue sauce

Directions:

1. Place all ingredients in Slow Cooker except barbecue sauce.

2. Cover and cook on Low 10 to 16 hours.

3. Before serving, remove short ribs and cut meat from bones.

4. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

 

 

CROCK POT CARAMELIZED FRENCH ONION SOUP

Ingredients:

1 (10.5 oz.) can beef consommé, undiluted
1 (10.5 oz.) can beef broth, undiluted
2 cups water
1/2 teaspoon dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz.) shredded Swiss cheese


Directions:

1. Combine first 5 ingredients in a 3 1/2-quart crock pot.

2. Cook, covered, at HIGH 21/2 hours or until thoroughly heated. Stir in wine.

3. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan.

4. Broil 3" from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately.

 

 

CROCK POT CHICKEN SOUP

Ingredients:

2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
2 teaspoons salt
1/4 teaspoon pepper 1/2 teaspoon basil
1/4 teaspoon leaf thyme
3 Tablespoons dry parsley flakes
1 package frozen peas (10 oz.)
1 2-1/2 to 3 lb. whole fryer
4 cups water or chicken stock
1 cup noodles

Directions:

1. Place all ingredients in slow cooker/Crock Pot, except noodles, in order listed.

2. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours.

3. One hour before serving, remove chicken and cool slightly.

4. Remove meat from bones and return meat to slow cooker/Crock Pot. Add noodles.

5. Turn to HIGH. Cover and cook 1 hour.

 


CROCK POT CONGRESSIONAL BEAN SOUP

Ingredients:

1 lb. small white beans
8 cups water
2 cups ham, diced
1 cup onion, diced
1 cup celery, chopped
2 Tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf

Directions:

1. Assemble ingredients in Slow Cooker.

2. Cover and cook on low 8-10 hours or until beans are tender.

 


CROCK POT BEEF N BREW VEGETABLE SOUP

Ingredients:

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 Tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
2 Tablespoons quick cooking tapioca
1 1/2 lb. beef stew meat, cut into 1" cubes
1 14-1/2 oz. can beef broth
1 12 oz. can beer

Directions:

1. In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca.

2. Place meat on top of vegetables. Add beef broth and beer.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4. To serve, remove bay leaves; if using fresh thyme, stir in now.

 

 

CROCK POT BEEF TACO BEAN SOUP

Ingredients:

2 lb. 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

Directions:

1. Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot.

2. Add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes.

3. Cover and cook on LOW 6 hours or until meat is tender.

4. 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.

 


CROCK POT BLACK BEAN SOUP

Ingredients:

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
4 green onions, sliced
2 to 3 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

Directions:

1. Combine all ingredients in a crock pot.

2. Cover and cook on high 5 to 6 hours.

 

 

CROCK POT BROCCOLI SOUP

Ingredients:

4 cups water
4 chicken bouillon cubes
1/4 cup chopped onion
2 cups diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed

Directions:

1. Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed.

2. Add cream of chicken soup and cheese, to taste, to mixture.

3. Turn crock pot on low and cook for 2 hours.

 

 

CROCK POT CABBAGE CHILI SOUP

Ingredients:

3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups Healthy Choice tomato juice
1 (10-1/2 oz.) can Healthy Request Tomato Soup
10 oz. kidney beans, rinsed and drained
2 teaspoons chili seasoning mix


Directions:

1. In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix.

2. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.

 

 



CROCK POT CHEESE AND MEATBALL SOUP

Ingredients:

2 cups water
1 cup corn -- whole kernel
1 cup potato -- chopped
1 cup celery -- chopped
1/2 cup carrot -- sliced
1/2 cup onion -- chopped
2 cubes beef bouillon
1 jar Cheez whiz -- (16 oz.)
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon tabasco sauce


Directions:

1. Mix ground beef, bread crumbs, egg, salt and tabasco sauce together thoroughly. Shape into medium size meatballs.

2. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in crock pot. Stir gently.

3. Cover and cook on low for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.

 

 

CROCK POT CHEESE SOUP

Ingredients:

1/2 stick butter
3 green onions -- chopped
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

Directions:

1. Melt butter over low heat and sauté onions, celery and carrots.

2. Place in crock pot with chicken broth; other soups, parsley, Tabasco, salt & pepper. Stir in sour cream.

3. Cook on low 4 to 6 hours. Add sherry and stir before serving.

 


CROCK POT CHEESE SOUP

Ingredients:

2 cans cream of celery soup
1 soup can of milk
1 lb. cheddar, cubed
1 teaspoon Worcestershire sauce
1 teaspoon paprika

Directions:

1. Put all ingredients into crock pot on low for 4 to 6 hours. Serve with croutons.

 


CROCK POT LENTIL SOUP

Ingredients:

1 cup dry lentils
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1 bay leaf
3 1/2 cup chicken broth
1 1/2 cup water
1 (14 1/2 oz.) can Italian-style stewed tomatoes
1/4 cup snipped fresh parsley
2 Tablespoons cider vinegar


Directions:

1. Rinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil, oregano,thyme, and bay leaf.

2. Stir in broth, water and undrained tomatoes.

3. Cover; cook on low for 12 hours or on high-heat setting for 5 to 6 hours.

5. Discard bay leaf. Stir in parsley and vinegar (if desired). .

 

 

CROCK POT CHICKEN NOODLE SOUP

Ingredients:

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
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. eggnoodles


Directions:

1. Put vegetables in crock pot. Add chicken. Pour in broth and water. Add dill and parsley.

2. Cover and cook on low 8 hours.

3. Remove veggies and chicken from crock pot. Add noodles, turn to high and heat while you shred the chicken and mince the veggies.

4. Return chicken and veggies to crock pot and heat through. It takes the noodles about 20 minute to cook.

 


CROCK POT CHICKEN SOUP


Ingredients:

2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 teaspoon salt
1/2 teaspoon pepper
4 cups chicken broth
4 to 5 cups water
1 Tablespoon dried parsley
1 Tablespoon dried dill
6 oz. noodles


Directions:

1. Slice carrots, celery and onion. Place in crock pot. Add chicken, broth,water, and spices.

2. Cover and cook on low 8 to 10 hours.

3. One hour before serving, remove chicken and vegetables from pot.

4. Add 6oz noodles to pot, cover and turn to high. While noodles are cooking, shred the chicken and mince the vegetables.

5. Return chicken and veggies to the pot. Cook til noodles are done.

 


CROCK POT CHICKEN SOUP

Ingredients:

1 pkg. boneless, skinless chicken breasts
1 pkg. chicken soup starter
1 large can chicken broth
2 cups each carrots & celery
1 cup slivered onions
Seasonings according to taste(parsley flakes, garlic, salt, pepper)


Directions:

1. Place all ingredients in crock pot and fill crock pot with water to the top.

2. Cover,turn on medium-high, approximately 8 hours.

3. Remove chicken breasts from crock pot with tongs. Cut meat on plate and return meat to soup mixture.

4. Make rice or noodles for thicker soup.

 

 


 


CROCK POT CHICKEN NOODLE SOUP


Ingredients:

1 whole chicken (2 1/2-3 1/2 lb.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. large egg noodles, cooked
salt and pepper to taste


Directions:

1. Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep inards).

2. Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones.

3. Remove chicken, let it cool.

4. While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low.

5. De-bone entire chicken and put into crock pot with broth.

6. Add frozen vegetables and spices and cook on low for 1 hour.

7. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste.

8. Cook 1/2 hour longer.

 


CROCK POT CHUNKY VEGETABLE CLAM CHOWDER

Ingredients:

2 (6 1/2 oz.) cans minced clams
2 cup peeled potatoes, cut into 1/2" cubes
1 cup finely chopped onion
1 cup chopped celery
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 (10 3/4 oz.) cans condensed cream of potato soup
2 cups water
1 cup nonfat dry milk powder
1/3 cup flour
1 cup cold water
4 slices bacon, crisp-cooked, drained, and crumbled
paprika


Directions:

1. Drain clams, reserving liquid. Cover clams; chill.

2. In crock pot combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper.

3. Stir in potato sour and 2 cups water.

4. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

5. After time is up, if using low heat setting, turn to high.

6. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 cup cold water; stir into soup.

7. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more.

 

 

CROCK POT CLAM CHOWDER I

Ingredients:

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

Directions:

1. Sauté onions in butter, then add all ingredients in crockpot for 4 hours.

 


CROCK POT CLAM CHOWDER II

Ingredients:

4 (6 1/2 oz.) cans clams
1/2 lb. salt pork or bacon, diced
1 large onion, chopped
6 to 8 large potatoes, pared and cubed
3 cups water
3 1/2 teaspoons salt
1/4 teaspoon pepper
4 cups half and half cream or milk
3 to 4 Tablespoons cornstarch

Directions:

1. Cut clams into bite sized pieces if necessary. In skillet, sauté salt pork or bacon and onion until golden brown; drain.

2. Put into Crock Pot with clams. Add all remaining ingredients, except milk.

3. Cover; cook on high 3 to 4 hours or until potatoes are tender.

4. 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.

 


CROCK POT CORN CHOWDER

Ingredients:

6 slices bacon, diced
1/2 cup chopped onion
2 cups diced peeled potatoes
2 pkgs. (10 oz. each) frozen whole-kernel corn, broken apart
1 can (16 oz.) cream-style corn
1 Tablespoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup water


Directions:

1. In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well.

2. Combine all ingredients in crock pot; stir well. Cover and cook on Low setting for 4 to 7 hours.

 


CROCK POT CORN CHOWDER 2

Ingredients:

3 (16 oz.) cans of corn, drained
2 large potatoes, cut into 1" chunks
1 & 1/2 can chicken broth
1 large onion, diced
1 teaspoon salt
pepper to taste
2 pints half and half
1/2 stick butter

Directions:

1. Put everything except the dairy products in the crockpot and cook on low for 7-8 hours.

2. Remove to a blender, and puree. Return to crockpot, add half & half and butter; stir.

3. Cook on high for one hour. Stir and serve.

 


CROCK POT DUMPLING SOUP


Ingredients:

1 lb. lean steak, cut into 1" cubes
1 pkg. onion soup mix
6 cup water (hot)
2 carrots, peeled & shredded
1 stalk finely chopped celery
1 tomato, peeled & chopped
1 cup packaged biscuit mix
6 Tablespoons milk
1 Tablespoon finely chopped parsley


Directions:

1. With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato.

2. Cover and cook on low 4-6 hours or until meat is tender.

3. Turn pot control to HIGH.

4. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened.

5. Drop dumpling mixture into crock pot with a teaspoon. Cover and cook on high for about 30 minutes.

 

 

CROCK POT OYSTER STEW

Ingredients:

2quarts whole milk
1/2 cup butter
2 pints fresh oysters
1 1/2 teaspoons salt
2 teaspoons Worcestershire sauce


Directions:

1. In crock pot heat milk on high for 1 1/2 hours.

2. In saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl.

3. Add seasonings. Combine with the hot milk in crock pot and cook on low for 2-3 hours, stirring occasionally.

 

 

CROCK POT SOUP


Ingredients:

3 cups water
2 small onions, chopped
2 stalks celery, chopped
2 carrots, sliced thin
1 lb. can tomatoes
1 teaspoon pepper
1 Tablespoon all seasoning
1 (10 oz.) pkg. frozen mixed vegetables
1 lb. ground beef, browned and drained
2-4 Tablespoons or 2 cubes beef bouillon
1/2 cup margarine
1/2 cup flour


Directions:

1. Put all ingredients in crock pot. Cover. Cook low 8-10 hours.

2. One hour before done, turn to high.

3. Make roux (paste) of flour and butter. Add some of hot soup to it, stirring until smooth. Return to soup. Mix.

4. Cook on high 1 hour until thickened.

 

 

CROCK POT HAM-BEAN SOUP

Ingredients:

1 ham bone (with small amount of ham still on)
2 cup Navy beans or mixed beans
8 cup water
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 Tablespoon lemon juice
1 Tablespoon honey
1 bay leaf
1 large onion, chopped
salt & pepper, to taste


Directions:

1. Wash beans. Put everything in crock pot along with ham bone.

2. Start cooking at high, turn to low once it starts cooking. Cook on low for 8 hours.

 

 


 

CROCK POT HAM BROCCOLI CHOWDER

Ingredients:

2 Tablespoons flour
1 small can evaporated milk
2 cup ham, diced
1 pkg. frozen chopped broccoli
1/4 cup onion, minced
1 cup Swiss cheese, grated
2 cups water
1 cup light cream


Directions:

1. Mix flour and evaporated milk in cooker. Add other ingredients except cream.

2. Cook on low 7 hours, or on automatic for 4 hours.

3. Before serving, stir in cream and heat.

 

 

CROCK POT MEXICAN POTATO CORN CHOWDER


Ingredients:

14 small potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 Tablespoons chicken bouillon powder
1 can (4 oz.) diced green chilies
1 Tablespoon + margarine
1 large onion (brown), diced fine
1 green pepper, diced fine
garlic powder
seasoned salt
dash of Worchesteshire sauce
2 cups medium Cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded


Directions:

1. Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork.

2. Add sautéed onion and green pepper. Stir in corns, chilies and seasonings (season salt, garlic powder, dash of Worcesteshire sauce). Heat until bubbly.

3. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low.

4. Stir in shredded cheese. Simmer on low for at least 1 hour

 

 

CROCK POT MEXICAN SOUP

Ingredients:

1 lb. lean ground beef
8 cup chicken stock
4 Tablespoon flour
1 egg
1 red chili pepper
4 medium carrots, grated
5 1/2 Tablespoon Minute rice
1/2 lb. spinach fresh or frozen chopped
1/2 teaspoon oregano
1/4 lb. ham chopped
2 1/2 Tablespoon parsley


Directions:

1. Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside.

2. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls, cover and cook 1/2 hour.

3. Turn heat on low and cook 3 hours.

4. Add other ingredients and cover and cook for 20 more minutes.

 

 

CROCK POT TURKEY SOUP


Ingredients:

1 lb. ground turkey
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
3 teaspoons beef bouillon
3 cup boiling water
1 cup (8 oz.) tomato sauce
1 Tablespoon soy sauce
1 cup diced celery
1 cup diced carrots
1 large diced onion
1 cup fresh mushrooms
1 cup diced green pepper (optional)


Directions:

1. Add all ingredients except sliced mushrooms. Cover and cook on low for 6 to 8 hours.

2. Add mushrooms and turn up to high for 10 to 15 minutes.

 

 

CROCK POT ITALIAN VEGETABLE SOUP

Ingredients:

1 can corn
1 can Italian zucchini squash
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
2-3 diced potatoes
1-2 lb. hamburger
2 Tablespoons oregano leaves
A pinch basil leaves
¼ teaspoon garlic salt
3 bay leaves


Directions:

1. Brown hamburger. Drain well. Add all ingredients in crock pot.

2. Cook on low 6- 8 hours.

 

 

CROCK POT MINESTRONE SOUP #1

Ingredients:

3 cups water
1 1/2 lb. beef shank
1 medium onion, diced
2 carrots, diced
2 stalks celery with tops, sliced
1/2 cup vermicelli
1 16-ounce can tomatoes
2 teaspoons salt
1 zucchini, sliced
1 10-ounce package (frozen mixed vegetables)
1/2 cup shredded cabbage
1 Tablespoon dried basil
1 clove garlic, minced
1 pound can garbanzo beans
1 teaspoon oregano


Directions:

1. Place all ingredients in crock pot except zucchini. Stir to mix thoroughly.

2. Cover and cook on Low 10 to 12 hours (High: 4 to 5 hours).

3. During last hour, remove meat and bones. Cut meat from bones and return to soup with zucchini.

4. Turn crock pot to High and cook one hour. Ladle into bowls and sprinkle with Parmesan cheese.

 


CROCK POT MINESTRONE SOUP #2

Ingredients:

1/2-3/4 lb. browned ground meat
2 16 oz. cans diced tomatoes
1 16 oz. can tomato sauce
7 cups water
4 beef bouillon cubes
1/2 onion, chopped
1 clove garlic
1 1/2 teaspoons Italian seasoning
1 small pkg frozen vegetables
1 15 oz. can white beans
1 cup pasta


Directions:

1. Place everything except the pasta in the crockpot and simmer on low all day (6-8 hrs).

2. Turn up to high and add the pasta.

3. Simmer on high about 1 hour until pasta is cooked through. Top with parmesan cheese.

 


CROCK POT MINESTRONE SOUP #3

Ingredients:

16 oz. tomatoes, stewed -- canned, cut in pieces
2 medium onions -- chopped
2 cloves garlic -- crushed
1 cup carrots -- diced
1 cup celery -- diced
1 large zucchini -- thinly sliced
16 oz. kidney beans -- canned
6 oz. tomato paste -- canned
1 Tablespoon parsley, freeze-dried -- flakes
2 teaspoons salt
1/8 teaspoon black pepper -- finely ground
6 cups "beef style" vegetarian broth
1/4 pound spaghetti -- cut in 2" pieces
1/2 teaspoon ground sage
1 teaspoon dried basil -- crushed
2 cups shredded cabbage -- optional


Directions:

1. Place all ingredients except spaghetti in slow cooker; stir, Cover.

2. Turn heat control to LOW; cook 10 to 12 hours.

3. Add spaghetti. Cover and cook 1 hour longer.

 

 

CROCK POT COSTA RICAN BEEF & VEGETABLE SOUP WITH YELLOW RICE

Soup Ingredients:

2 lb. lean, boneless beef chuck in 1 1/2 inch cubes
1 large onion, thinly sliced
1 cup celery, thinly sliced
3 cloves garlic, minced
1 dry bay leaf
1 large red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 cups water
2 cans (about 14 1/2 oz.) beef broth
yellow rice (recipe below)
1 large ear corn, cut into 3/4 inch thick slices
4 cups coarsely shredded cabbage
1/3 cup lightly packed cilantro leaves
salt and pepper


Directions:

THE SOUP:

1. Arrange beef cubes slightly apart in a single layer in a shallow baking pan.

2. Bake in a 500 oven until well browned (about 20 minutes).

3. In a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot.

4. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water.

5. Cover and cook on low about 8 hours.

6. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn.

7. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes.

8. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.


THE RICE:

Ingredients:

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

Directions:

1. 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).

2. Stir in the rice and turmeric; cook, stirring occasionally, for about 1 minute.

3. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

 

CROCK POT CREAM OF SWEET POTATO SOUP

Ingredients:

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


Directions:

1. Put sweet potatoes and bouillon in cooker.

2. Cover and cook on high 2 to 3 hours or until potatoes are tender.

3. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients.

4. Cover and cook on high 1 to 2 hours.

 


CROCK POT SPLIT PEA SOUP

Ingredients:

1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty ham hocks, or 2 cup diced ham
3 carrots, peeled & sliced
1 medium onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 Tablespoon seasoned salt (or to taste)
1/2 teaspoon fresh pepper
1 1/2 quarts hot water


Directions:

1. Layer ingredients in slow cooker, pour in water. DO NOT STIR.

2. 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.

3. Remove bones and bay leaf. Serve garnished with croutons.

 

 



CROCK POT SEAFOOD CHOWDER

Ingredients:

2 lb. frozen fish filets
1/4 lb. bacon or salt pork, diced
1 medium onion, chopped
4 medium potatoes, peeled and cubed
2 cups water
1 1/2 teaspoons salt (unless you are using fresh salt-water fish)
1/4 teaspoon pepper
1 can evaporated milk

Directions:

1. Thaw frozen fish in refrigerator. Cut into bite-sized pieces.

2. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into Crock Pot with the fish pieces.

3. Add potatoes, water, salt and pepper. Cover and cook on low for 6 - 9 hours.

4. Add evaporated milk during last hour.

 


CROCK POT HAM AND BEAN SOUP WITH VEGETABLES

Ingredients:

1 pound dried navy beans soaked overnight
1 hot pepper
1 carrot, sliced
salt and pepper
4 cups water
1 ham butt (2 to 3 pounds)
1 onion, sliced
1 package frozen peas
2 garlic cloves
1 green pepper diced
1/2 small head cabbage, shredded


Directions:

1. Drain beans. Place all ingredients except frozen vegetables and cabbage in crock pot.

2. Cover and cook on Low 10 to 12 (or more) hours.

3. Turn to high and remove ham. Add peas, limas and cabbage.

4. Cook for 1 to 2 hours on High or until vegetables are tender.

 

 

CROCK POT HAM AND LENTIL SOUP

Ingredients:

2 cups lentils
/2 pound ham -- diced
1 onion -- chopped
1 bay leaf
2 ribs celery -- chopped
1 clove garlic -- minced
salt and pepper -- to taste

Directions:

1. Combine all ingredients with 2 quarts water in the crock pot.

2. Cook on low, covered, 8 to 10 hours.

 

 

CROCK POT VEGETABLE BEEF SOUP

Ingredients:

1 pound ground chuck 1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery 1 cup sliced carrots 1 teaspoon salt
1 teaspoon Worcestershire sauce

Directions:

1. Brown meat with onion and celery; drain off fat. Place into crock pot.

2. Stir in remaining ingredients and add 1 or 2 cups water.

2. Cover and cook on low for 8-10 hours.

 

 

CROCK POT ZESTY BEEF AND VEGETABLE SOUP

Ingredients:

1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2cup pre-shredded coleslaw mix
1(10 oz.) package frozen whole kernel corn
1(9 oz.) package frozen cut green beans
4 cups hot-style vegetable juice (like V-8)
1 (14 1/2 oz.) can Italian-style stewed tomatoes
2 Tablespoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon pepper


Directions:

1. In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.

2. In crock pot combine meat mixture, coleslaw mix, frozen corn,frozen beans, vegetable juice, undrained tomatoes, Worcestershire sauce, basil,and pepper.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

 

 

CROCK POT CHOWDER

Ingredients:

6 slices of crisp bacon, crumbled
4 medium potatoes, peeled and diced
1/2 cup minced onions, chopped
1 (16 oz.) can cream corn
2 cans (13 3/4 oz.) chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 can evaporated milk


Directions:

1. Place all ingredients, except milk in a crock pot.

2. Cover and cook on low for 10 to 12 hours.

3. Add milk and cook covered for 1 hour.

 


CROCK POT POTATO SOUP

Ingredients:

8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 Tablespoons dried parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings


Directions:

1. Put all ingredients down to and including the pepper into the crockpot. Add water to within 1" of the top of the crockpot (this recipe is for a 5 qt, so adjustaccordingly).

2. Cook on high for 8 hours.

3. 1 hour before serving, put milk into a small container with a lid, add flour and shake until well mixed. Add to the soup.

 


CROCK POT POTATO SOUP 2

Ingredients:

6 potatoes
2 leeks
2 onions
1 carrot
1 stalk celery
4 cup water
1 1/2 teaspoon salt
4 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of celery soup
1 Tablespoon parsley flakes
2 Tablespoons butter
13 oz. can evaporated milk
Chopped chives


Directions:

1. Cut all vegetables to bite-size. Put all ingredients except milk and chives, in the crock pot.

2. Cover and cook on low for 10 to 12 hours or high for 3-4 hours. Stir in evaporated milk during the last hour.

 

 

CROCKPOT POTATO SOUP 3

Ingredients:

6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 Tablespoon parsley flakes
5 cups water
1 Tablespoon salt
pepper
1/3 cup margarine
1 (13 oz.) can evaporated milk


Directions:

1. Put all ingredients in crockpot, except milk. Cook on low 10-12 hours.

2. Stir in evaporated milk during last hour.

 


CROCK POT FISHERMAN CATCH CHOWDER

Ingredients:

1 lb. - 1 1/2 lb. fish (use any combination of the following: flounder, ocean perch, pike, rainbow trout, haddock or halibut)
1/2 cup onion; chopped
1/2 cup celery; chopped
1/2 cup pared carrots; chopped
1/4 cup parsley; snipped
1 teaspoon leaf rosemary
1 can (16 oz.) whole tomatoes; mashed
1/2 cup dry white wine
1 bottle (8 oz.) clam juice
1 teaspoon salt
3 Tablespoons flour
3 Tablespoons butter, melted
1/3 cup light cream


Directions:

1. Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in crockpot; stir well.

2. Cover and cook on LOW setting for 7-8 hours, on HIGH setting for 3-4 hours.

3. One hour before serving, combine flour, butter and cream. Stir into fish mixture.

4. Continue to cook until mixture is slightly thickened.

 

 



CROCK POT FRENCH ONION SOUP #1

Ingredients:

2 quarts bouillon, beef -- blended
6 cups onions -- thinly sliced
1/4 cup margarine
1 1/2 teaspoons salt
1/4 cup sugar
2 Tablespoons flour
1/4 cup cooking sherry -- optional


Directions:

1. Pour bouillon in crockpot; cover and set on high.

2. Cook onions slowly in large skillet in margarine; cover and let cook for about 15 minutes.

3. Uncover and add salt, sugar and flour. Stir well. Add to stock in craokpot.

3. Cover and cook on low for 6-8 hours.

4. Add sherry anytime during the last 2-3 hours of cooking.

5. Place a slice of french bread in each serving dish. Place a slice of mozzarella cheese over the bread. Pour hot soup over this combination.

 


CROCK POT FRENCH ONION SOUP #2

Ingredients:

2 pounds onions -- sliced thin
1 Tablespoon sugar
1 teaspoon salt
1/4 cup margarine
Tablespoons olive oil
2 Tablespoons flour
2 cans condensed beef broth
2 cans condensed beef consommé
1/2 cup dry white wine
1 teaspoon Worcestershire sauce
3 soup cans water

Topping:1 loaf French bread -- sliced
olive oil
parmesan cheese -- freshly grated
Swiss cheese -- freshly grated


Directions:

1. Melt margarine and olive oil together in large skillet. Add sliced onions, sugar and salt to skillet, sauté approximately 20 minutes or until golden.

2. Sprinkle onions with flour and cook an additional 2 - 3 minutes.

3. To crockpot, add the remaining ingredients and the onion mixture.

4. Cook at least 8 hours.

5. Brush 1" slices of French bread on both sides with olive oil. Sprinkle one side with parmesan cheese and broil.

6. Put broiled side down in hot soup, sprinkle top side of bread with parmesan and top with grated Swiss cheese. Broil until bubbly

 


CROCK POT FRENCH ONION SOUP #3

Ingredients:

4 large yellow onions -- thinly sliced
1/4 cup butter
3 cups rich beef stock
1 cup dry white wine
1/4 cup medium dry sherry
1 teaspoon Worcestershire sauce
1 clove garlic -- minced
6 slices French bread -- buttered
1/4 cup Romano or parmesan cheese


Directions:

1. Using a large frying pan, slowly sauté the onions in butter until limp and glazed. Transfer to crock pot.

2. Add beef stock, white wine, sherry, Worcestershire and garlicup

3. Cover. Cook on low 6 to 8 hours.

4. Place French bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted.

5. To serve, ladle soup into bowl. Float a slice of toasted French bread on top.

 


CROCK POT FRESH TOMATO SOUP

Ingredients:

8 medium tomatoes
1medium onion -- chopped
2carrots -- peeled and thinly sliced
1garlic clove -- crushed
1Tablespoon brown sugar
1 Tablespoon chopped fresh basil
1 Tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon

Directions:

1. Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water.

2. Remove skins. Cut in half crosswise; squeeze out and discard seeds.

3. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley,Worcestershire sauce, salt, pepper and broth (or bouillon).

3. Cover and cook onLOW 5 to 6 hours or until vegetables are very soft.

4. Puree in blender or food processor fitted with metal blade. Serve in individual bowls.

 


CROCK POT HAMBURGER VEGETABLE SOUP

Ingredients:

tomato soup
stewed tomatoes (Italian style)
hamburger (browned)
corn
carrots
green beans
parmesan cheese

Use 1 can of soup for each person, 1/4 lb. hamburger for each person, and ¼ can vegetables for each person.

Directions:

1. Brown meat, then add everything into CrockPot and leave it on low for about 3 hours (stir occasionally).

2. Top each bowl with parmesan cheese.

 

 

CROCK POT HAMBURGER SOUP

Ingredients:

1 lb. lean ground beef
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon seasoned salt
1 envelope onion soup mix
1 (8 oz.) can tomato sauce
1 Tablespoon soy sauce
1 cup celery, chopped
1 cup carrots, sliced
1/2 cup macaroni, cooked
1/4 cup Parmesan cheese, grated


Directions:

1. Crumble beef into crock pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix.

2. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots.

3. Cover and cook on low for 6 to 8 hours.

4. Turn control on high. Add cooked macaroni and Parmesan cheese.

5. Cover and cook on high for 10-15 minutes.

 

 

CROCK POT HEARTY BEAN SOUP

Ingredients:

3 cups chopped parsnips
2 cups chopped carrots
1 cup chopped onion
1-1/2 cups dry great northern beans
5 cups water
1-1/2 lb. smoked ham hocks
2 garlic gloves, minced
2 teaspoons salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce


Directions:

1. Soak beans overnight. In a 5 qt. cooker, place parsnips, carrots, and onion. Top with beans.

2. Add water, ham, garlic, salt, pepper and hot sauce.

3. Cook on high 6-8 hours until beans are tender.

 


CROCK POT HEARTY POTATO SOUP

Ingredients:

6 potatoes -- peeled and cut into 1/2" cubes
2 medium onions -- diced
2 carrots -- thinly sliced
ribs celery -- thinly sliced
2 cans (14 1/2 oz. each) chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half


Directions:

1. Combine first 8 ingredients in a slow cooker.

2. Cook, covered, at High 3 hours or until vegetables are tender.

3. Stir together flour and half-and-half; stir into soup.

4. Cover and cook 30 minutes or until thoroughly heated.

 


CROCK POT HERBED VEGETABLE SOUP

Ingredients:

1 10 oz. package frozen green beans
1 10 oz. package frozen corn
1 cup chopped onion
1 cup finely chopped carrots
1 cup coarsely chopped zucchini
2 cloves garlic, minced
6 cups veg. broth
1 6 oz. can tomato paste
2 Tbs parsley
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1 bay leaf
1 4 oz. package small pasta (1 1/2 cups)


Directions:

1. Put all ingredients except pasta into crackpot. Stir. Cover and cook on low for 7-9 hours or high for 3-4 hours.

2. Add pasta and cook on low or high for an hour more. Discard bay leaf and serve.

 


CROCK POT LAZY DAY BEEF AND VEGETABLE SOUP

Ingredients:

2 1/2 pounds beef for stew, cut into 3/4" pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked Ditalini or other small pasta
shredded Romano cheese (optional)


Directions:

1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5hours or on LOW 8 hours. (No stirring is necessary during cooking)

2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or untilb.eef and pasta are tender. Stir well before serving. Serve with cheese, if desired.

 

 


 

CROCK POT MEDITERRANEAN BEEF SOUP

Ingredients:

2 medium zucchini cut into bite sized pieces
1 large chopped onion
1 (2 inch) cinnamon stick
3/4 pound stew meat cut into bite sized pieces
2 (14.5oz) cans diced tomatoes with oregano, basil and garlic, undrained
1/2 teaspoon pepper
Cooking Spray
3.5 cups hot cooked orzo (about 1 3/4 cups uncooked rice shaped pasta), cooked without salt or fat


Directions:

1. Place first 6 ingredients in slow cooker coated with spray. Stir well.

2. Cover and cook on high 1 hour and low 7-9 hours.

3. Discard cinnamon stick. Serve over cooked orzo.

 


CROCK POT OLD FASHIONED VEGETABLE SOUP

Ingredients:

2 lb. soup bones or 1 lb. beef short ribs
2 quarts water
1 teaspoon salt
1 teaspoon celery salt
1 small onion, chopped
1 cup carrots, diced
1/2 cup celery, diced
2 cups potatoes, diced
1 lb. can whole kernel corn, undrained
1 lb. can tomatoes or home canned,cut up
2 turnips, peeled and finely chopped


Directions:

1. Place the meat, water, salts, onions, carrots and celery in crock pot.

2. Cover and cook on low for 4-6 hours. Remove bones, chop meat and return to pot.

3. Add potatoes, corn, tomatoes and turnips. Cover and cook on high for 2-3 hours more.

 


CROCK POT PESTO SOUP

Ingredients:

1 lb. white beans, soaked overnight
1 potato, diced
2 carrots, diced
2 leeks, diced
2 tomatoes, diced
1/4 lb. green beans, diced
2 zucchini, diced
2 sage leaves, minced or 1/4 teaspoon powdered sage
1 teaspoon salt
1/2 teaspoon pepper
2 oz. vermicelli
Pesto Sauce
3 cloves garlic, minced
6 basil leaves, minced
1/2 cup grated Parmesan cheese
1/2 cup olive oil


Directions:

1. Combine all ingredients except vermicelli and sauce in a slow cooker with 2 quarts water.

2. Cover and cook on high 2 hours.

3. Turn heat to low and cook, covered for 8 hours.

4. Add vermicelli, turn on high and cook, covered for 30 minutes.

5. Combine sauce ingredients, stir into soup and serve.

 


CROCK POT SEAFOOD CHOWDER

Ingredients:

1 1/2 pounds fish fillets
1/4 pound bacon -- diced
1 medium onion -- chopped
3/4 cup green onion (with tops) -- chopped
2 medium potatoes -- pared and cubed
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 (13 ounce) can evaporated milk


Directions:

1. Cut fish into bite-sized pieces. In small skillet, sauté bacon and onion until golden. Drain and put into Crockpot with fish.

2. Add all remaining ingredients except evaporated milk. Cover and cook on low 6-9 hours or until potatoes are tender (High 3 1/2 hours).

3. Add evaporated milk during last hour.

 


CROCK POT SOUTHWESTERN VEGETABLE SOUP

Ingredients:

2 lb. ground beef
1 cup onion (diced)
1 cup bell pepper (diced)
1 cup celery (diced)
2 cans Hunt's diced tomatoes
1 pkg. frozen French-style green beans
1 pkg. frozen whole kernel corn
2 cans kidney beans
1 teaspoon cumin
3 Tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon red cayenne pepper
2 cups cooked rice

Directions:

1. Brown ground beef with onion, peppers, and celery. Drain well and rinse with HOT water.

2. Combine with all other ingredients EXCEPT rice in a large crockpot.

3. Simmer on low 4 hours. Add rice about 30 minutes before serving.

 

 

CROCK POT TACO SOUP

Ingredients:

1 pound lean ground beef -- browned and drained
2 packages taco seasoning mix
1 16 oz. can tomatoes with green chilies -- undrained
1 16 oz. can black beans -- undrained
1 16 oz. can corn -- undrained
1 can black olives -- chopped or sliced
1 medium onion -- chopped
1/2 bell pepper -- chopped
4 tomatillos (optional) -- chopped


Directions:

1. Place everything in a large crockpot, add water, if necessary, to fill.

2. Cook on low for 5 or more hours until flavors are blended.

3. Top each bowl with a handful ofshredded cheddar cheese. Serve with sour cream, taco chips and salsa on the side.

 

 

CROCK POT TORTILLA SOUP

Ingredients:

1 onion chopped
2 cloves minced garlic
2 ribs chopped celery
1/4 to 1/2 cup chopped bell pepper
1 thinly sliced zucchini
1 thinly sliced yellow squash
1 16oz bag frozen corn
2 cans chicken broth
1 can diced tomatoes
1 small can tomato sauce
1/2 cup chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
shredded cheese (Monterey jack or cheddar)
tortilla chips


Directions:

1. Sauté first four ingredients.

2. Place all ingredients into the crock pot (except the cheese and chips) and cook on low about 6hours

 


CROCK POT KANSAS CITY STEAK SOUP

Ingredients:

3 cup water
2 small chopped onions
3 stalks chopped celery
2 sliced carrots
1 lb. canned tomatoes
1 teaspoon pepper
Salt as desired
1 (10 oz.) pkg. frozen mixed vegetables
1 lb. diced chuck roast or top round, browned and drained
2-4 Tablespoons beef base, granules or paste
1/2 cup butter or margarine
1/2 cup flour


Directions:

1. Put all ingredients except butter and flour in crock pot.

2. Cover and cook on low 8-10 hours. One hour before serving, turn to high.

3. Make a roux of 1 stick melted butter or margarine and 1/2 cup flour. Stir until smooth.

4. Pour into crock pot and stir until thickened.

 

 

CROCK POT COUNTRY CHICKEN SOUP

Ingredients:

2 small onions (chopped)
2 stalks celery, diced
2 carrots, sliced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon sage
2 Tablespoons dry parsley flakes
1 (10 oz.) pkg. frozen peas
1 (2 1/2 to 3 lb.) whole broiler/fryer chicken
2 1/2 cups water
1/3 cup raw converted rice


Directions:

1. Place all ingredients in crock pot EXCEPT RICE in order listed.

2. Cover and cook on low 8 to 10 hours (high 4 to 6 hours).

3. Give hour before serving, remove chicken and cool slightly. Remove meat from bones and return to crock pot.

4. Add rice. Cover and cook the additional hour on high.

 

 

CROCK POT BEEF BARLEY SOUP

Ingredients:

2 lb. beef shanks
2 cups thinly sliced carrots
1 cup sliced celery
3/4 cup chopped green pepper
1 large onion, sliced
1 (16 oz.) can cut up tomatoes
1/4 cup snipped parsley
1 Tablespoon instant beef bouillon granules
2 teaspoons salt
3/4 teaspoon dried basil, crushed
5 cups water


Directions:

1. Cut beef into cubes, brown on all sides, and drain well.

2. In crock pot place carrot, celery, green pepper and onion. Place beef on top.

3. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR.

4. Cover and cook on low heat 10 to 12 hours. Remove bones if used and skim any fat. Season with salt and pepper to taste.

 

 



CROCK POT SOUP

Ingredients:

Chuck roast about 2-3 1/2 lb., cut into small chunks
5 medium potatoes, diced
5 carrots, diced
1 large onion, diced
4-5 sticks celery, chopped
1 can Rotel tomatoes
1 small can corn
1 small can green beans
salt and pepper

Directions:

1. Put all ingredients into the crock pot and turn on high until the mixture starts to boil. Turn on low and cook all day.

 


CROCK POT BEEF BARLEY SOUP

Ingredients:

1 pound stew beef
2 cup carrots, sliced thin
1 cup celery, thin sliced
3/4 cup chopped green pepper
1 cup chopped onion
1/2 cup barley
1/4 chopped parsley
3 beef bouillon cubes or equivalent beef base
2 teaspoon salt
3/4 teaspoon dried basil
2 Tablespoon catsup

Directions:

1. Layer in crock pot: Vegetables and meat then barley and remaining ingredients.Cover with 5 cups water. Do not stir.

2. Cook on low for 9 to 11 hours.

 

 

 

Crock Pot Appetizers

 

CROCK POT ARTICHOKE & CHEESE DIP

Ingredients:

1 lb. shredded Mozzarella
1 cup grated Parmesan
1 cup (8 oz. jar) mayonnaise
1 cup (8 1/2 oz.) artichoke hearts, drained and chopped
Minced onions



Directions:

1. Mix ingredients together.

2. Cook in in lightly buttered 3 1/2 quart Crock Pot on high for about 1 hour.

3. Serve with broken up French bread or wheat crackers

 


CROCK POT BEST DIP EVER

Ingredients:

1 (1 pound) package Velveeta
1 can Chili - no beans
1 pound medium or spicy sausage, browned and crumbled



Directions:

1. Put all ingredients into the Crock Pot on low until blended and then keep it there to serve.

 


CROCK POT BOILED PEANUTS

Ingredients:

1 1/2 quarts green uncooked peanuts
1/2 cup salt
2 1/2 quarts water



Directions:

1. Wash Peanuts until water runs clear. Put clean peanuts in crock pot, add salt and water; stir.

2. Cook, covered, on high for 5 to 7 hours. Add additional water during cooking, if necessary, to keep peanuts covered.

 

BROCCOLI CHEESE DIP

Ingredients:

2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 cup sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 Tablespoon garlic salt



Directions:

1. Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot.

2. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese.

3. Serve as dip with tortilla chips.

 

CROCK POT BROCCOLI DIP

Ingredients:

1 pkg.(10oz) frozen chopped broccoli
2 ribs celery, chopped
1 medium white onion, chopped
3/4 stick margarine
2 rolls garlic cheese
1 can cream of mushroom soup
1 medium can mushroom pieces
1 can sliced water chestnuts
2 teaspoons Worcestershire sauce


Directions:
:

1. Cook broccoli until tender. Saute celery and onion in margarine until tender.

2. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup.

3. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.

 

CROCK POT CAJUN PECANS

Ingredients:

1 pound pecan halves
4 Tablespoons butter, melted
1 Tablespoon chili powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper


Directions:
:

1. Combine all ingredients in Crock Pot. Cover and cook on high for 15 minutes.

2. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.


CROCK POT CHEESE & ARTICHOKE DIP


Ingredients:

8 ounces process American cheese (Velveeta)
1 can (10oz) 98% fat-free cream of mushroom soup
2 teaspoons Worcestershire sauce
1/4 cup evaporated milk
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1/3 cup chopped roasted red pepper
1 can artichoke hearts, drained and coarsely chopped



Directions:


1. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 2 to 3 hours, until melted.

2. Stir well and serve with assorted crackers, bread cubes, or chips.

 


CROCK POT CHILI BEEF DIP

Ingredients:

1 (11 oz.) can condensed chili beef soup
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 Tablespoon water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili sauce
1/4 teaspoon hot pepper sauce, optional


Directions:
:

1. In slow cooker/Crock Pot, combine all ingredients; mix well.

2. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot.

3. Serve warm with tortilla or corn chips.

 


CROCK POT CHILI CHEESE TACO DIP

Ingredients:

1 lb. hamburger
1 can chili (no beans)
1 lb. mild Mexican Velveeta cheese, cubed or shredded



Directions:

1. Brown hamburger; drain and place in slow cooker.

2. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients.

3. Serve warm with taco or tortilla chips.

 


CROCK POT CLASSIC SWISS FONDUE


Ingredients:

1 clove garlic
2 1/2 cups dry white Rhine, Chablis or Riesling wine
1 Tablespoon lemon juice
1 lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated
3 Tablespoons flour
3 Tablespoons kirsch
Freshly ground nutmeg
Pepper
Paprika
1 loaf Italian or French bread, cut into 1-inch cubes



Directions:

1. Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice.

2. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted.

3. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika.

4. Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours. Keep on Low setting while serving.

5. Using fondue forks, dip bread cubes into fondue.

 


CROCK POT COCKTAIL KIELBASA

Ingredients:

2 rings of Kielbasa (about 2 lbs)
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared mustard



Directions:

1. Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered.

2. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir periodically.

 


 

 

CROCK POT CRAB DIP

Ingredients:

1 lb. Velveeta cheese
1 lb. butter or margarine
2 cans crab meat


Directions:
:

1. Heat together. Keep warm in fondue or slow cooker/Crock Pot. Serve with bread sticks.

 


CROCK POT CREAMY SPINACH DIP

Ingredients:

8 ounces Cream cheese, cubed
5 ounces Frozen chopped spinach
2 Tablespoons Pimento, diced
1 teaspoon Worcestershire sauce
1/4 teaspoon Garlic salt
1/4 cup Whipping ceram
2 Tablespoons Parmesan cheese, grated
2 teaspoons Onion, finely chopped
1/2 teaspoon Thyme


Directions:
:

1. Combine cream cheese and cream in Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes.

2. Add remaining ingredients. Cover and heat 30 minutes.

3. Serve with raw vegetables, crackers, or bread pieces.

 


CROCK POT CHEESE DIP

Ingredients:

2 lb. Velveeta cheese
2 cans Rotel tomatoes and chilies
1 can cream of mushroom soup
1 small jar picante sauce
1 teaspoon garlic powder
Dash of Worcestershire
1 lb. premium ground beef
1 medium onion, chopped
1 lb. sausage


Directions:
:

1. Mix all of the liquids and cheese together in a Crock Pot set on low until the cheese melts.

2. While this is cooking, brown meats and chopped onion. Drain grease off of meats and add spices, then add to Crock Pot and stir.

3.Cook on low 2 to 4 hours, keep on low to serve with chips and crackers.

 


CROCK POT CHEESE FONDUE

Ingredients:

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 teaspoon hot pepper sauce
2 drops liquid smoke flavoring



Directions:

1. Place all ingredients in slow cooker/Crock Pot. Stir to mix. Cover and cook on low for 2 hours.

2. After 1 hour of cooking time, stir. Before serving, whisk to blend.

3. Serve with bread sticks or veggies for dipping.

 

 

CROCK POT CHEESY BACON DIP

Ingredients:

2 pkgs. (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 Tablespoons mustard
1 Tablespoon chopped onion
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 lb. bacon, cooked and crumbled


Directions:
:

1. Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot.

2. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings.

3. Serve with crusty bread or crackers.

 

 


CROCK POT HAMBURGER-SAUSAGE DIP

Ingredients:

1 pound ground chuck
1 cup picante sauce
1 can cream of mushroom soup
2 pounds Velveeta cheese, cut into pieces
1 pound pork sausage
1 teaspoon garlic powder
1 can Rotel tomatoes
3/4 teaspoon oregano


Directions:
:

1. Combine picante sauce, garlic powder, soup, tomatoes, oregano and cheese in Crock Pot.

2. Brown ground chuck and sausage until it is done. Drain very well and place in slow cooker/Crock Pot.

3. Cook on low until cheese is melted. Serve with your favorite chips.

 

 

CROCK POT HOT DIP

Ingredients:

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



Directions:

1. Brown sausage and drain along with jalapeno pepper.

2. Add to slow cooker/Crock Pot with other ingredients and simmer on low for 1 hour or more until melted and blended.

3. Serve with tortilla strips or chips, large Fritos corn chips, or even lightly toasted and cubed sourdough bread.

 


CROCK POT LITTLE SMOKIES

Ingredients:

2 packages Cocktail wieners
1 Medium bottle chili sauce
1 Medium jar grape jelly


Directions:
:

1. Combine in Crock Pot and cook on low 6 to 8 hours

 


CROCK POT SCRABBLE

Ingredients:

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 assorted 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


Directions:
:

1. In large (double) paper bag, mix together pretzels, cereals, and nuts along with 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.

 


CROCK POT SPICY DIP

Ingredients:

2 lb. Velveeta cheese
2 lb. hamburger, cooked and drained
1 large jar Old El Paso taco sauce (or Rotel tomatoes)
1 large onion, chopped fine


Directions:
:

1. Mix all together in Crock Pot where cheese will melt and all will remaining warm.

 

 


 


CROCK POT HAMBURGER DIP

Ingredients:

2 pounds lean ground beef
1 cup chopped onion
2 cloves garlic, minced or 1/4 teaspoon garlic powder
salt to taste
2 cans (8-ounces each) tomato sauce
1/2 cup ketchup
1 1/2 teaspoons oregano
2 teaspoons white granulated sugar
2 packages (8-ounces each) cream cheese, softened and cut in cubes
2/3 cup grated Parmesan cheese
1 teaspoon mild chili powder


Directions:
:

1. In skillet, brown ground beef with onion, discard fat.

2. Pour browned meat and onion into Slow Cooker. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder.

3. Set slow cooker/Crock Pot on LOW until cream cheese has melted and is thoroughly blended, 1 1/2 to 2 hours.

4. Stir, taste and adjust seasoning if desired.

5. Serve with cubed 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.

 

CROCK POT HEARTY BEEF DIP

Ingredients:

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


Directions:
:

1. Combine cream cheese and milk in greased Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes.

2. Add remaining ingredients; stir thoroughly. Cover and heat 30 minutes.

3. Serve with crackers or bread pieces.

 

CROCK POT HOT ARTICHOKE DIP

Ingredients:

6 ounces Artichoke hearts, marinated
1/3 cup Mayonnaise
1 Tablespoon Pimento, diced (optional)
1/2 cup Parmesan cheese, grated
1/3 cup Sour cream
1/8 teaspoon Garlic powder


Directions:
:

1. Drain and chop artichoke hearts. Combine all ingredients and place in Crock Pot. Cover and heat 30 to 60 minutes until hot.

2. Serve with tortilla chips or assorted crackers.

 

CROCK POT HOT BROCCOLI DIP

Ingredients:

1 (10 oz.) chopped frozen broccoli, thawed
1 stick margarine
1 medium onion, chopped
1 (10 3/4 oz.) cans of cream of mushroom soup
14 oz. Velveeta cheese, cut up
1 to 2 1/2 oz. can mushroom stems and pieces


Directions:
:

1. Combine first 3 ingredients in a saute pan and cook until onions are clear. Transfer to the slow cooker/Crock Pot.

2. Add soup, cheese, and mushrooms, heat on low for about 1 1/2 to 2 hours, or until cheese is melted and mixture is hot.

3. Dip with large corn chips or can be poured over baked potatoes. Freezes well.

 

CROCK POT HOT DOG HORS D'OEUVRES

Ingredients:

2 (1 lb.) pkgs all beef hot dogs, sliced in half
1 lb. bacon, sliced in half
Brown sugar



Directions:

1. Wrap each hot dog half with bacon strip. Fasten with toothpick.

2. Layer in slow cooker/Crock Pot, sprinkling each layer with a thin layer of brown sugar. Repeat layers until hot dogs run out.

3. Cook on low for 2-3 hours, stirring gently with wooden spoon every 30 minutes.

 


CROCK POT HOT 'N' SPICY PECANS

Ingredients:

1/4 cup butter, cut in pieces (4 oz)
6 cups pecans
2 teaspoons chili powder
1/2 teaspoon onion salt
1/2 teaspoon garlic powder


Directions:
:

1. Place cut up butter in Crock Pot and heat, uncovered, on high until melted (15 to 20 minutes). Add pecans; stir to coat.

2. Cover and cook on high 30 minutes. Uncover and cook on high 2 1/2 hours longer, stirring occasionally.

3. Sprinkle with the seasonings and toss to coat; Spread on a baking sheet to cool.

4. Store in an airtight container in the refrigerator for up to 6 weeks, or freeze for up to 3 months. Serve at room temperature or warm.

 

CROCK POT HOT SPINACH DIP

Ingredients:

2 (10 oz.) pkgs. frozen chopped spinach
1 large jar jalapeno Cheez Whiz
1 can cream of mushroom soup
1 (3 oz.) pkg. cream cheese
2 Tablespoons dried minced onion


Directions:
:

1. Thaw spinach completely. Drain, and squeeze as much moisture as possible from spinach.

2. Combine all ingredients in the slow cooker/Crock Pot and cook on low about 2 hours, until hot (stir a few times to blend well).

3. Keep warm in Crock Pot or chafing dish. Serve with corn chips or crackers.


CROCK POT APPETIZER MEATBALLS

Ingredients:

Half a bag frozen meatballs from a warehouse-club sized bag
2 packages of brown gravy


Directions:
:

1. Place meatballs into the slow cooker/Crock Pot.

2. Take the 2 packages of brown gravy, mix them up according to the
Directions:
and then pour over the meatballs.

3. Heat on low for 4 hours.

 

CROCK POT MARINER FONDUE

Ingredients:

2 cans (10 3/4 oz each) condensed cream of celery soup
2 cups grated sharp process cheese
1 cup chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crabmeat
1/4 cup finely chopped, cooked scallops
dash paprika
dash cayenne peppe
1 loaf of French bread, cut into 1 inch cubes


Directions:
:

1. Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly.

2. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving.

3. Using fondue forks, dip bread cubes into fondue.
Makes about 1 1/2 qts.

 


CROCK POT MEXICAN CHEESE DIP

Ingredients:

1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies



Directions:

1. Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally.

2. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes.

3. Serve with tortilla chips or corn chips.

 

 


 


CROCK POT PARTY HAMBURGER DIP

Ingredients:

1 pound Hamburger
1 1/2 pounds Velveeta
1 can Ro-Tel tomatoes and chiles
1/2 Onion, diced
1 8 - 12 oz fresh mushrooms, sliced


Directions:
:

1. Brown hamburger, mushrooms & onion; drain.

2. Melt Velveeta in slow cooker. Add remaining ingredients and simmer (high) for about 30 minutes.

3. Serve with corn chips or crackers. Turn pot to low while serving.

 

 

CROCK POT PARTY MIX

Ingredients:

7 cups assorted cereal (oat, rice, wheat in various shapes)
1 cup peanuts, pecans, cashews, or mixed nuts
1 cup mini pretzel sticks
1/2 cup butter, melted
4 Tablespoons Worcestershire sauce
dash hot pepper sauce
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt



Directions:

1. Combine cereals, nuts and pretzels in Crock Pot.

2. Mix melted butter with remaining ingredients and pour over the cereal mixture, tossing to coat.

3. Cook uncovered on high for 2 hours, stirring about every 30 minutes. Turn to low and cook another 2 to 6 hours.

4. Store in an airtight container. Makes about 10 cups.

 

 

CROCK POT PICANTE CHEESE DIP

Ingredients:

1 1/2 pounds ground beef (browned)
1 can (11 oz.) cream of mushroom soup
2 pounds processed cheese (Velveeta)
1 stick margarine
1 onion, chopped
2 Tablespoons chili powder
1 cup picante sauce


Directions:
:

1. Brown meat and onion. Drain. Add all ingredients to slow cooker/Crock Pot and cook on low heat until cheese melts, about 1 1/2 hours.

2. Serve in slow cooker/Crock Pot with tortilla chips.

 

CROCK POT PIZZA DIP

Ingredients:

1 large cream cheese softened
1 jar pizza sauce
1 small can chopped olives
1 medium onion chopped
1 pkg. sliced pepperoni
1 pkg. grated cheese for pizza


Directions:
:

1. Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese.

2. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.

 

 

CROCK POT PIZZA FONDUE

Ingredients:

1 lb. ground beef
2 cans Chef Boy-ardee pizza sauce with cheese
8 oz. grated cheddar cheese
8 oz. grated Mozzarella
1 teaspoon oregano
1/2 teaspoon fennel seed
1 Tablespoon cornstarch


Directions:
:

1. Brown ground beef and drain. Add all other ingredients place in slow cooker/Crock Pot and heat through.

2. Serve with tortilla chips.

 


CROCK POT REFRIED BEAN DIP

Ingredients:

1 (20 oz can) refried beans
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 (4 oz can) chopped green chiles
2 Tablespoons bottled taco sauce
1/2 cup chopped green onions
tortilla chips



Directions:

1. In Crock Pot combine beans with cheese, chiles, onions, salt, and taco sauce.

2. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.

 


CROCK POT REUBEN DIP

Ingredients:

1 small can sauerkraut
1 (8 oz.) cream cheese
1 (6 oz.) shredded Swiss cheese
6 ounces diced corned beef
2 Tablespoons Thousand Island Dressing


Directions:
:

1. Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese. Add diced corned beef and Thousand Island dressing.

2. Cover and heat on low until cheeses are melted, stirring occasionally to blend all ingredients.

3. Serve warm with crackers or cocktail rye bread.


CROCK POT REUBEN PARTY SPREAD

Ingredients:

1 lb. corned beef, chopped
2 cups shredded Swiss cheese
1 8oz can sauerkraut, drained
1/2 cup mayo
1/2 cup Thousand Island dressing


Directions:
:

1. Mix, put in crock pot. Heat until cheese is melted. Serve on rye bread.

 

CROCK POT SPICY REFRIED BEAN DIP

Ingredients:

2 cans refried beans, (16ounce each)
1 package taco seasoning mix, about 1 1/4 oz
1/2 cup chopped onion
2 cups Monterey jack cheese, shredded
a few drops Tabasco sauce, to taste
chopped jalapeno or mild chiles, to taste


Directions:
:

1. Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the slow cooker/Crock Pot; stir well.

2. Stir in chopped chiles. Cover and cook on low until cheese is melted, about 1 hour; add a little water if mixture seems too thick.

3. Serve from the slow cooker/Crock Pot with French bread, crackers, or chips.

 

 

CROCK POT VELVEETA SALSA DIP


Ingredients:

1 pound Velveeta Cheese spread, cubed (can use light
1 package Picante sauce or salsa
2 Tablespoons Cilantro (optional)


Directions:
:

1. Place brick of Velveeta and jar of picante sauce in a slow cooker or Crock Pot, and turn on high stirring occasionally until melted and blended.

2. Stir in cilantro when melted. Serve with tortilla chips.

 

 

CROCK POT RECIPE - BACON CHEESE DIP

Ingredients:

 

16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce



Directions:
:


1. Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour.

2. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.

 

 

 

CROCK POT RECIPE - EASY CHILI CHEESE DIP

 

Ingredients:

 

1 (1 pound) package Velveeta
1 can Chili - no beans
1 pound medium or spicy sausage, browned and crumbled



Directions:
:

1. Put all ingredients into the Crock Pot on low until blended and then keep it there to serve.

 

 

 

 

 

Crock Pot Vegetables and Side Dishes

 

CROCK POT ARTICHOKES

Ingredients:

5 artichokes, remove stalks and tough leaves
1 1/2 teaspoons salt
8 peppercorns
2 stalks celery, cut up
1/2 lemon, sliced
2 cups boiling water

Directions:

1. Combine all ingredients in crockpot.

2. Cook on High 4 - 5 hours.
 

 


CROCK POT AZTEC BLACK BEANS

Ingredients:

1 lb. dried black beans (or turtle beans)
16 oz. jar of salsa

Directions:

1. Rinse black beans. Cover with water, soak all night.

2. Drain beans and place in crock pot with salsa. Add enough water to just cover beans.

3. Cover and cook on low 8-10 hours.

 


CROCK POT ASPARAGUS CASSEROLE

Ingredients:

2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter


Directions:

1. Place drained asparagus in lightly buttered crock pot.

2. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter.

3. Cover and cook on low for 4 to 6 hours.

 


CROCK POT BAKED POTATOES

Ingredients:

10 to 12 potatoes
Aluminum foil


Directions:

1. Prick potatoes with fork and wrap each in foil. Fill Crock Pot with potatoes.

2. Cover and cook on low 8 to 10 hours. (High 2 1/4 to 4.) Do not add water.

 


CROCK POT BAKED BEANS 1

Ingredients:

1 pound dried small white beans -- rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion -- chopped
1/4 pound salt pork -- cut into 1" cubes
1 Tablespoon dijon-style mustard
1/2 teaspoon salt


Directions:

1. In slow-cooker, combine all ingredients.

2. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
 

 


CROCK POT BAKED BEANS 2

Ingredients:

1 lb. ground beef
3/4 lb. bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
16 oz. kidney beans, canned
16 oz. buttered lima beans, canned
1 cup catsup
3 Tablespoons white vinegar
1/4 cup liquid smoke
1 teaspoon salt
dash pepper


Directions:

1. Put all ingredients in crock pot

2. Cook 4-6 hrs on low.
 

 


CROCK POT BAKED BEANS 3

Ingredients:

2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
2 diced onions
2 Tablespoons prepared yellow mustard
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup


Directions:

1. Rinse and drain beans and set aside.

2. On bottom of crockpot place diced onions, then pour on beans .

3. Drizzle on all other ingredients.

4. Cook on High for 6-8 hours stirring once about 3/4 of the way through.

 

 


CROCK POT BAKED BEANS 4

Ingredients:

24 to 32 oz. canned Pork and Beans, undrained
3/4 cup firmly packed brown sugar
1 cup ketchup
1 large onion, diced
1 teaspoon prepared mustard
2 to 3 slices bacon


Directions:

1. Combine all ingredients in crock pot.

2. Cover and cook on low about 6 hours.

 

 


CROCK POT BAKED BEANS 5

Ingredients:

2 large cans baked beans
1/4 cup molasses
1/4 cup ketchup
1/4 cup barbeque sauce
salt, pepper, garlic powder and diced onions to taste


Directions:

1. Combine all ingredients in crock pot.

2. Cook 6 hours on low.

 


CROCK POT BEANS


Ingredients:

1/2 lb. ground beef, browned
3/4 pound bacon (cooked and crumbled)
1 cup chopped onion, browned
2 20 oz. cans pork & beans
1 16 oz. kidney beans (drained)
1 16 oz. butter lima beans (drained)
1 cup Ketchup
1/2 cup brown sugar
3 Tablespoons white vinegar
1 teaspoon black pepper
1 teaspoon salt


Directions:

1. Combine the beef and bacon & onion to beans in the crock pot.

2. Cook on low 4-6 hours.

 


 

CROCK POT BLACK EYED PEAS

Ingredients:

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

Directions:

1. Pre-soak black-eyed peas according to the instructions on the bag.

2.  Combine all ingredients and cook on low for 8-10 hours.
 

 


CROCK POT BLACK EYED PEAS AND OKRA

Ingredients:

2 (16 oz each) packages frozen Black Eyed peas
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

Directions:

1. Dump all ingredients in Crock Pot.

2. Cook on low 8 to 10 hours.
 

 


CROCK POT BOSTON BAKED BEANS

Ingredients:

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

Directions:

1. Rinse beans with cold running water and discard any stones or shriveled beans.

2. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. Drain and rinse beans.

3. 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.

4. Cover crock pot 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.
 

 


CROCK POT BARLEY WITH MUSHROOMS & GREEN ONIONS

Ingredients:

1 cup barley
1 can (14 1/2 oz) roasted garlic chicken broth (about 2 cups)
3 green onions, thinly sliced (about 1/2 cup)
4 to 6 ounces fresh or canned mushrooms, sliced
salt or seasoned salt and pepper to taste
2 teaspoons butter or margarine


Directions:

1. Combine all ingredients in Crock Pot.

2. Cover and cook on low for 4 to 4 1/2 hours

 

 


CROCK POT BAVARIAN RED CABBAGE

Ingredients:

1 large head of red cabbage, washed and coarsely sliced
2 medium onions coarsely chopped
6 tart apples, cored & quartered
2 teaspoons salt
2 cups hot water
3 Tablespoons sugar
2/3 cup cider vinegar
6 Tablespoons bacon grease or butter


Directions:

1. Place all ingredients in the Crockpot in order listed.

2. Cover and cook on low 8 to 10 hours (High: 3 hours). Stir well before serving.

 

 

CROCK POT BROCCOLI

Ingredients:

2 packages (10 oz. each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1-1/2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worchestershire sauce
1/4 teaspoon pepper
1 cup crushed butter-flavored crackers (about 25)
2 Tablespoons butter or margarine

Directions:

1. In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper.


2. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter.

3. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

 


CROCK POT BROCCOLI SOUFFLE

Ingredients:

2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 cup real mayonnaise
3 Tablespoons grated onion
2 eggs, beaten
1 cup grated cheddar cheese
Ritz crackers
1 stick melted margarine

Directions:

1. Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli.

2. Put in a lightly greased 3 1/2-quart crockpot.

3. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top.

4. Cook on high for 2 to 3 hours

 

 

CROCK POT CARROT PUDDING

Ingredients:

4 large carrots, cooked and grated
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 Tablespoon sugar
1 cup milk
3 eggs, beaten

Directions:

1. Mix together carrots, onion, salt, nutmeg, sugar, milk, and eggs.

2.  Pour into slow cooker and cook on high for 3-4 hours.
 

 

CROCK POT MARMALADE-GLAZED CARROTS

Ingredients:

1 package (32oz) fresh baby carrots
1/2 cup marmalade
1 Tablespoon water
2 Tablespoons brown sugar
1 Tablespoon butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoons cornstarch
2 Tablespoons water
salt and pepper to taste


Directions:

1. Combine all ingredients in Crock Pot and cook on low for 7 to 9 hours, until carrots are tender.

2. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots.

 

 

CROCK POT ORANGE GLAZED CARROTS

Ingredients:

3 cups Thinly sliced carrots
3 Tablespoons Butter or margarine
2 cups Water
3 Tablespoons Orange marmalade
1/4 teaspoon Salt
2 Tablespoons Chopped pecans


Directions:

1. Combine carrots, water, and salt in Crock Pot.

2. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients.

3. Cover and cook on high 20-30 minutes.

 



CROCK POT CHEDDAR POTATO SLICES

Ingredients:

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)

Directions:

1. Mix soup, paprika and pepper.

2. In a lightly greased slow cooker/Crock Pot, arrange potatoes in overlapping rows. Sprinkle with cheese.

3. Spoon soup mixture over cheese.

4. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.

 

 

CROCK POT CHEESE AND POTATO CASSEROLE

Ingredients:

2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste


Directions:

1. Combine potatoes, soup, milk, and half the can of onion rings; pour into greased Crock Pot and add salt and pepper.

2. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.

 


CROCK POT CAPONATA

Ingredients:

1 lb. plum tomatoes chopped
1 eggplant in 1/2" pieces
2 medium zucchini in 1/2" pieces
1 onion finely chopped
3 stalks celery sliced
1/2 cup chopped parsley
2 Tablespoons red wine vinegar
1 Tablespoon brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons oil cured black olives (optional)
2 Tablespoons capers (optional)

Directions:

1. Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot.

2. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking.

3. Stir in olives & capers, if using.

 

 

CROCK POT CAULIFLOWER AND POTATO CURRY

Ingredients:

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
1 pinch of asafetida
3/4 teaspoon ground turmeric
1/2 teaspoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 teaspoon garam masala

 

Directions:

1. Add all ingredients to a crock pot and cook on low for approximately six hours.

 

 

 

CROCK POT CHEESY CREAMED CORN


Ingredients:

3 16 oz. pkgs frozen corn 1 8 oz. pkg cream cheese
1 3 oz. pkg cream cheese
4 Tablespoons butter
3 Tablespoons water
3 Tablespoons milk
2 Tablespoons sugar
6 slices American cheese

Directions:

1. Combine all ingrediants in crockpot, mix well.

2. Cover and cook 4 - 5 hours on low, or until heated through and cheese is melted. Stir well before serving.

 

 


CROCK POT CORN PUDDING

Ingredients:

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 teaspoon salt
1/4 teaspoon nutmeg


Directions:

1. Lightly grease crockpot. In a bowl, blend cream cheese, eggs and sugar.

2. Add remaining ingredients and mix well. Pour into crockpot.

3. Cover and cook on High 3 to 4 hours.

 

 

CROCK POT SCALLOPED CORN

Ingredients:

3 large eggs
1 cup half and half
1 Tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 Tablespoons minced onion
2 cups frozen creamed corn, thawed
1 cup coarsely crushed cracker crumbs

Directions:

1. Wisk milk and eggs together, then mix in remaining ingredients.

2. Pour into lightly buttered casserole which will fit in the slow cooker/Crock Pot.

3. Cover and cook on high for 2 1/2 hours, or until knife inserted in center comes out clean.

 

 

CROCK POT CHEESY CAULIFLOWER AND BROCCOLI

Ingredients:

1 (10 oz) pkg frozen cauliflower, thawed
1 (10 oz) pkg frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese, if desired


Directions:

1. Fry bacon until crisp; drain well on paper towels then crumble.

2. Place broccoli and cauliflower in crock pot. Top with soup, sprinkle with bacon. Season with salt and pepper.

3. Cover and cook on low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese if used.

 

 


CROCK POT CREAMY CORN

Ingredients:

2 cups corn
2 Tablespoons sugar
2 eggs
1/4 cup flour
2 Tablespoons butter
1 cup milk
1/2 teaspoon salt


Directions:

1. Mix corn, sugar, eggs, flour, butter, milk and salt; place in slow cooker.

2. Cook on high for one hour.
 

 

CROCK POT CORN PUDDING

Ingredients:

1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped fresh tomato
1 16 oz can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more.

2. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables.

3. Lightly grease a 3 1/2 quart Crock Pot (or a souffle dish which fits in a larger Crock Pot) and pour the mixture in.

4.  Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.
 

 


CROCK POT CREAMY CORN

Ingredients:

1 large Bag frozen corn
8 ounces Pkg. cream cheese
1 Stick margarine
Salt and pepper to taste


Directions:

1. Melt cream cheese and margarine in microwave.

2. Spray slow cooker/Crock Pot with vegetable spray. Put melted cream cheese and margarine in slow cooker/Crock Pot.

3. Add corn, salt and pepper. Cook in slow cooker/Crock Pot for two hours on low.
 

 

 

 


CROCK POT DRESSING 1

Ingredients:

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 cups chicken broth
2 cans cream of chicken soup
1 teaspoon sage
1/2 teaspoon black pepper
Celery to taste
1 medium onion
2 Tablespoons butter


Directions:

1. Mix ingredients except butter. Place in crock pot. Dot butter on top.

2. Cook 2 hours on High then 4 hours on low.

 


CROCK POT DRESSING 2

Ingredients:

1 stick butter (melted)
2 cups diced onion
2 cups diced celery
1 large skillet cornbread (crumbled)
1 teaspoon salt
4 teaspoons sage
1/2 teaspoon pepper
2 eggs (well beaten)
1 can Golden Mushroom soup
1 can cream of chicken soup
1.5-3 cups chicken broth
3 cups chicken


Directions:

1. Mix all ingredients together and cook on high 45 minutes, then on low for 4 hours.

 

 

CROCK POT DRESSING 3


Ingredients:

8 cups prepared stuffing mix
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup melted butter
2 cups turkey broth and cooked giblets,chopped
1 can mushroom soup
1 cup raisins

Directions:

1. Mix together; cook on high at least 1 hour and then on low for an hour or more.

 

 

CROCK POT DRESSING 4

Ingredients:

1 cup butter
1 3/4 cups chopped onions
1 1/2 cups chopped celery
1/2 teaspoon pepper
12 cups bread crumbs
1/3 teaspoon poultry seasoning
1 1/2 teaspoons sage
1/2 teaspoon thyme
2 small cans mushrooms (optional)
4 1/2 cups broth
2 eggs, beaten

Directions:

1. Melt butter in a skillet, saute celery and onions.  Pour over bread crumbs and seasonings.

2.  Add broth, then the eggs.

3.  Cook on high for 50 minutes or low 5-8 hours

 

 

CROCK POT DRESSING 5

Ingredients:

1 1/2 loaves of bread toasted
2 pieces of celery
1 onion
1 stick of margarine
1 can of chicken broth
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons sage
2 eggs


Directions:

1. Toast the bread and tear into pieces. Sauté onion and celery in butter until soft.

2. Mix everything together and add enough water to make it soupy and put in crockpot.

3.  Cook on low for 6 hours.

 

 


CROCK POT EGGPLANT PARMIGIANA

Ingredients:

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

 

Directions:

1. Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt. Let stand 30 minutes to drain excess
water; dry on paper towels.

2. 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.

3. Combine seasoned bread crumbs with the Parmesan cheese. In crock pot, 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.

4. Cover and cook on low 4-5 hours.

 

 

CROCK POT EGGPLANT AND TOMATO STEW WITH GARBANZO BEANS

Ingredients:

1 medium eggplant, peeled -- cut in 1/2" cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf


Directions:

1. In a 3 1/2, 4 or 5-quart crackpot, combine eggplant, tomatoes, carrots,garbanzo beans, kidney beans, onion, celery and garlicup

2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushedred pepper and bay leaf. Pour over vegetables.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.

 


CROCK POT GERMAN POTATO SALAD

Ingredients:

2 potatoes, sliced
1/2 cup onions, chopped
1/2 cup celery sliced
1/4 cup green peppers, diced
1/4 cup vinegar
1/4 cup oil
Chopped parsley
Sliced bacon, cooked and crumbled


Directions:

1. Combine all ingredients except parsley and bacon. Add salt and pepper to taste.

2. Stir and cook for 5-6 hours in Crock Pot.

3. Garnish with bacon and parsley.

 


CROCK POT GERMAN SLAW

Ingredients:

8 cups shredded cabbage
1 large onion, chopped fine
2 green peppers, chopped fine
1 teaspoon celery seed
1 1/2 cups vinegar
1 1/2 teaspoons mustard seed
1 teaspoon turmeric
1 teaspoon salt


Directions:

1. Bring to a boil the celery seed, vinegar, mustard seed, turmeric and salt.  

2. Place all vegetables into crock pot.

3. Pour boiling liquid over vegetables.  Cover and let stand 2 hours. Will keep crisp for 3-4 weeks in refrigerator

 



CROCK POT ITALIAN GREEN BEANS

Ingredients:

1/3-1/2 lb. sweet Italian sausage
15 oz. can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 teaspoon onion &/or garlic powders
1/2 teaspoon basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese


Directions:

1. Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes.

2.  Add green beans and mix.

3. Cook in a slow cooker on low up to 3 hours.
 

 


CROCK POT SOUTHERN STYLE GREEN BEAN & POTATO CASSEROLE

Ingredients:

4 to 6 medium red potatoes, sliced about 1/4" thick (peeled or not)
4 to 5 cups whole fresh green beans, trimmed
6 slices bacon, diced fried and drained
2 tablspoons minced dried onion
1 can 98% fat free cream of celery soup
salt and pepper to taste


Directions:

1. Place sliced potatoes and green beans in slow cooker/Crock Pot; add other ingredients.

2. Cover and cook on low 7 to 9 hours.

 


CROCK POT GREEN BEAN AND POTATO CASSEROLE

Ingredients:

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
1 can cream of chicken soup or other cream soup, undiluted
margarine


Directions:

1.  Spray the crockpot with cooking spray or lightly grease with butter or margarine.

2. 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.

3. Cover and cook on HIGH for 4 hours (LOW, about 8 hours).

4. Stir in soup or sauce; turn to LOW and cook an additional 30 minutes.

 

 

CROCK POT CREAMY HASH BROWNS

Ingredients:

1 2-lb. pkg frozen cubed hash brown potatoes
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 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon pepper

Directions:

1. Place potatoes in an ungreased crockpot.

2. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well.

3. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).

 

 

CROCK POT PAPRIKOSH

Ingredients:

5 large Carrots (cubed)
8 large Potatoes (cubed)
5 large Celery stalks
2 large Onions (sliced thin)
3 Tablespoons Paprika
salt & pepper to taste

Directions:

1. Place all ingredients into the slow cooker/Crock Pot, add water to top veggies.

2. Cook on high for 4 hours.
 

 


CROCK POT POTATO CASSEROLE

Ingredients:

1 pkg. frozen hash browns
1 small carton Ranch Dip
1 can Cream of Potato Soup
salt, pepper
dried onions to taste
4-5 oz of grated cheddar cheese

Directions:

1. Mix first 4 ingredients. Put into slow cooker/Crock Pot. Place grated cheese on top.

2. Cook on high for about 4 hours.
 

 


CROCK POT POTATOES PERFECT

Ingredients:

1/4 pound Bacon, diced
2 medium Onions, thinly sliced
4 medium Potatoes, thinly sliced
1/2 pound Cheddar cheese, thinly slice
Salt and pepper
Butter


Directions:

1. Line slow cooker/Crock Pot with aluminum foil, leaving enough to overlap poatoes when finished.

2. Layer half each of the bacon, onions, potatoes and cheese in slow cooker/Crock Pot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil.

3.  Cover and cook on low setting for 10 to 12 hours.
 

 

CROCK POT POTATOES EUPHORIA

Ingredients:

2 garlic cloves -- minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 medium boiling potatoes (about 2 lb.s) -- scrubbed and sliced
8 ounces cream cheese -- cut in 1" cubes
4 scallions -- finely chopped

Directions:

1. In a small bowl combine the scallions and the garlicup

2. In another small bowl,combine the salt and pepper.

3. In a well-buttered 3.5-qt slow cooker, layer one fourth of the sliced potatoes. Sprinkle with about 1/4 teaspoon of the salt and pepper, and top with one third of the cheese cubes and then one third of the scallion mixture.

4. Make a second layer of potatoes, sprinkle with about 1/4 teaspoon of the salt/pepper mix, and top with half of the remaining cheese and scallion mixtures.

5. Repeat with a third layer of potatoes,sprinkle another 1/4 teaspoon of salt/pepper mix, and top with the remaining cheese and scallion mixtures. Make a final layer of potatoes and sprinkle with the remaining salt and pepper.

6. Cover and slow cook for 2 hours on high. Stir the potatoes to distribute the melting cheese, cover and continue cooking until the potatoes are very tender,about 1 hour longer.

7. Stir the potatoes well to mash slightly and serve immediately.

 

 

CROCK POT POLENTA

Ingredients:

2 to 4 Tablespoons butter or margarine, melted
1/4 teaspoon paprika
dash cayenne pepper
6 cups boiling water
2 cups cornmeal
2 teaspoons salt

Directions:

1. Grease the walls of the crock pot with 1 Tablespoon of the butter or margarine.

2. Add paprika and cayenne; turn to high. Measure remaining ingredients and add to crock pot with the rest of the butter.

3. Stir well; cover and cook on low for 6 to 9hours (2 to 3 hours on high), stirring occasionally.

4. To fry, chill in a lightly greased loaf pan and cut into 1/4" slices. Fry in butter until browned.

 

 

CROCK POT POTATO CASSEROLE

Ingredients:

6 cups frozen hash browns, partiallythawed
1/2 cup butter or margarine, melted
1/2 cup onion, chopped
1 teaspoon salt
2 (10 1/4 oz.) cans cream of chicken soup
1 cup sour cream
1 cup potato chips or Corn Flakes,crushed


Directions:

1. Combine all ingredients except sour cream.  Pour into lightly greased crockpot. 

2. Cover. Cook on low for 5 to 7 hours.  During last hour of cooking, stir in sour cream.  Sprinkle with crushed potato chips.

 

 

 



CROCK POT POTATO STUFFED CABBAGE

Ingredients:

1 head cabbage
5 lb. potatoes -- peeled
2 onions
1/2 cup rice, raw
1 teaspoon dill, dried
1/4 teaspoon black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 teaspoon ginger, dried -- ground


Directions:

1. Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

2. Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together.

3. Add rice, dill, and black pepper.

4. Beat egg whites until frothy and add to potato mixture.

5. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbs. of the potato mixture.

6. Fold up bottom of leaf, then fold inthe sides, and roll up. Secure with toothpick if necessary.

7. Slice the reserved leaves and line the bottom of crockpot with them.

8. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger.

9. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours

 


CROCK POT PIEROGI CASSEROLE

Ingredients:

4-6 large Potatoes peeled and sliced 1/2" thick
4 cups shredded Cheddar Cheese
8 oz. Bow-ties pasta
1-1/2 sticks butter or margine, cut in Tablespoons (used to dot layers)
1 jar bacon bits
salt and pepper to taste
1 cup onion, chopped fine


Directions:

1. Cook the pasta till tender but not mushy. Layer the ingredients in crock pot.

2.  Cook on low 8 hours.

 

 

CROCK POT PIEROGIES IN PEPPER-SHALLOT SAUCE

Ingredients:

1 can (28 oz) crushed tomatoes
1 shallot, thinly sliced
1 cup chopped sweet green peppers
1/2 teaspoon olive oil
1/2 teaspoon red wine vinegar
1/2 teaspoon Italian herb seasoning
1/2 teaspoon black pepper
1 lb. potato-filled pierogies, fresh or frozen

Directions:

1. Combine all ingredients except pierogies in crockpot.

2. Cover and cook on LOW for 5to 9 hours or on HIGH for 3 1/2 to 5 hours.

3. Add pierogies. Cover and cook for 1 additional hour.

 


CROCK POT RATATOUILLE

Ingredients:

2 large onions, sliced
1 large eggplant, sliced
4 small zucchini, sliced
2 Garlic cloves; minced
2 Bell peppers, green; seeded & cut in thin strips
6 large Tomatos; cut in 1/2" wedges
1 teaspoon Basil
2 teaspoons Salt
1/4 teaspoon Pepper
2 Tablespoons Parsley; chopped
1/4 cup Olive oil


Directions:

1. Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat.

2. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil.

3. Cover and cook on low 7-9 hours

 


CROCK POT CREAMY RED POTATOES

Ingredients:

2 lb. small red potatoes, quartered
2 (8 oz) pkgs. cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope rance salad dressing mix

Directions:

1. Place potatoes in crockpot.

2. In a small bowl, beat cream cheese, soup and salad dressing, mix. Stir into potatoes.

3. Cover and cook on low for 8 hours or until potatoes are tender.
 

 


CROCK POT RED RICE

Ingredients:

4 to 6 slices bacon, fried & crumbled
1 large onion, coarsely chopped
2 cans chopped tomatoes, (15 oz each)
1 cup converted rice
1/2 to 1 cup cooked chopped ham
salt and pepper, to taste
1/8 teaspoon hot pepper sauce, or to taste


Directions:

1. Fry bacon; drain and crumble. Cook onion in bacon grease just until softened.

2.  Combine all ingredients in the slow cooker/Crock Pot.

3. Cover and cook on low for 6 to 7 hours, or until rice is tender but not mushy.
 

 


RHUBARB BAKE

Ingredients:

1 3/4 cups fresh rhubarb
3/4 cup sugar
1 cinnamon stick
2 whole cloves
1 teaspoon grated lemon peel
1/4 cup butter or margarine
1/3 cup flour
1/3 cup sugar


Directions:

1. Cut rhubarb into small pieces. Combine rhubarb with 3/4 cup sugar, cinnamon, cloves and lemon peel in cooker.

2.  Cover and cook on low for 3 to 4 hours.

3. Remove whole spices. Spoon rhubarb into baking dish. Combine remaining ingredients and sprinkle over rhubarb.

4. Bake at 400 degrees for 20 to 25 minutes.

 

 

 

CROCK POT SAVORY SALSA-CORN CAKE

Ingredients:

2 boxes corn muffin mix, (8 oz each)
1 can creamed corn, (15 ounce)
2 eggs
1/2 cup sour cream
1 can chopped green chiles, (4 ounces) undrained
2 Tablespoons soft margarine
3 to 4 Tablespoons chunky salsa

Directions:

1.  In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine.

2. Whisk together until well combined. Add corn muffin mix, stirring well to combine.

3. Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter. Pour batter into the slow cooker/Crock Pot.

4.  Spoon salsa over the top and cut into the batter.

5. Cover and cook on high for about 2 1/2 hours. Turn heat off and let cool with lid ajar, for about 15 minutes.

6. Loosen sides with a knife and invert onto a large plate.

 


CROCK POT MAPLE GLAZED SWEET POTATOES

Ingredients:

5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
dash salt and pepper to taste


Directions:

1. Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in Crock Pot.

2. Whisk remaining ingredients together and pour over potatoes.

3. Cover and cook on low 7 to 9 hours. Stir a few times to keep them coated.

 


CROCK POT CREAMY SCALLOPED POTATOES

Ingredients:

3 cups Thinly sliced carrots
3 Tablespoons Butter or margarine
2 cups Water
3 Tablespoons Orange marmalade
1/4 teaspoon Salt
2 Tablespoons Chopped pecans


Directions:

1. Combine carrots, water, and salt in Crock Pot.

2. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients.

3.  Cover and cook on high 20-30 minutes.

 



CROCK POT PARMESAN SCALLOPED POTATOES

Ingredients:

5 to 6 red potatoes, sliced (about 5 cups sliced)
6 slices turkey bacon or other smoked meat
3 ounces freshly grated parmesan cheese
1 can condensed cream of mushroom soup
salt and pepper to taste


Directions:

1. Layer all ingredients in lightly buttered 3 1/2-quart Crock Pot.

2. Cover and cook on low for 7 to 9 hours.

 

 

CROCK POT SCALLOPED POTATO-TOMATO POT

Ingredients:

6 cups (20 oz) frozen shredded hash browns
2 cups (one 16 oz can) cut green beans, rinsed and drained
1/4 cup finely chopped onion
1 teaspoon dried parsley flakes
1 (10-3/4 oz) can Healthy Request Cream of Celery Soup
1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained

Directions:

1. In a slow cooker, combine hash browns, green beans and onion.

2. In a medium bowl, combine parsley flakes, celery soup and undrained stewed tomatoes. Add soup mixture to potato mixture.

3. Mix well to combine.

4.  Cover and cook on LOW for 6 - 8 hours. Mix well before serving.
 

 


CROCK POT SCALLOPED POTATOES

Ingredients:

10 large Potatoes, thin slice
2 large Onions, chopped
2 cans Cheddar cheese soup, cond.
1 cup Milk

Directions:

1. In a small bowl, combine soup with milk.

2. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients.

3. Placed in base. Cover and cook on low for 6-8 hours, high for 3-4 hours.
 

 

CROCK POT SIMPLE SAUCY POTATOES

Ingredients:

4 cans ( 15 ounces each )sliced white potatoes , drained
2 cans condensed cream of celery soup , undiluted
2 cups sour cream
10 bacon strips, cooked and crumbled
6 green onions , thinly sliced


Directions:

1. Place potatoes in slow cooker. Combine the remaining ingredients; pour over the potatoes and mix well.

2.  Cover and cook on high for 4-5 hours.
 

 

 

CROCK POT CREAMY SPINACH N0ODLE CASSEROLE

Ingredients:

8 ounces dry spinach noodles
2 Tablespoons 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 teaspoon Worcestershire sauce
1 dash hot pepper sauce
2 teaspoons garlic salt


Directions:

1. Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.

2. 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.

3. Generously grease the inside of a slow cooker and pour in noodle mixture.

4.  Cover and cook on high for 1 1/2 to 2 hours.
 

 


CROCK POT SWEET POTATOES WITH APPLES

Ingredients:

5 medium sweet potatoes
3 apples (such as Granny Smith) peeled & cored, cut in wedges
1/4 teaspoon Ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup Maple flavored syrup
2 Tablespoons butter, melted
1/4 cup pecan pieces


Directions:

1. Generously grease the bottom and sides of the Crock Pot with butter or margarine.

2. Peel sweet potatoes; cut into 1/2" slices. Place on bottom of Crock Pot. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter.

3. Cover and cook on low about 4 hours or until potatoes are tender. Sprinkle with pecans the last 30 minutes.

 

 

 

CROCK POT SWEET-SPICED SWEET POTATOES

Ingredients:

2 lb. Sweet Potatoes, cut into 1/2" pieces
1/4 cup dark Brown sugar, packed
1 Tablespoon ground Cinnamon
1/2 Tablespoon ground Nutmeg
pinch of salt
2 Tablespoons Butter, cut into 1/8" pieces
1 Tablespoon Vanilla extract


Directions:

1. Combine all of the ingredients except the butter and vanilla, in a crockpot. Mix well.

2. Cover and cook on LOW for 7 hours.

3. Add butter and vanilla; stir to blend.

 

 


CROCK POT SPAGHETTI SQUASH

Ingredients:

2 cups water
1 spaghetti squash, a size which will fit in slow cooker/Crock Pot


Directions:

1. With a skewer or large fork, puncture several holes in the squash.

2.  Pour water in the slow cooker/Crock Pot, add the whole squash.

3. Cover and cook on low for 8 to 9 hours.

4. Split and remove seeds, then transfer the "spaghetti" strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce.
 

 


CROCK POT SPANISH RICE

Ingredients:

2 lb. ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 cup water
2 1/2 teaspoons chili powder (or to taste)
2 teaspoons seasoned salt (to taste)
2 Tablespoons Worcestershire sauce
2 cups raw rice, converted
3 stalks celery, chopped


Directions:

1. Brown beef in skillet and drain off fat. 

2. Put all ingredients in crock pot. Stir thoroughly. 

3. Cover and cook on Low 7 to 9 hours or on High 3 hours. 

 


CROCK POT SPINACH, CHEESE & BACON STRATA

Ingredients:

4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz)
6 to 8 ounces diced, cooked bacon, ham, or turkey ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper, to taste
1 can (10oz) cream of mushroom soup
1/2 cup evaporated milk
5 eggs
1 Tablespoon minced dried onion (optional)


Directions:

1. Lightly butter a 3 1/2-quart slow cooker/Crock Pot.

2.  Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese.

3. Whisk together the soup, milk, eggs, and dried onion. Pour over slow cooker/Crock Pot mixture. Chill for 1 hour or overnight.

4. Cover and cook on low for 3 1/2 to 4 1/2 hours.
 

 



CROCK POT SPINACH SOUFFLE

Ingredients:

2 pounds frozen spinach, thawed and drained
1/4 cup grated onion
1 8 oz pkg light cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/4 teaspoon white or black pepper
dash nutmeg

Directions:

1. Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture.

2. Spoon mixture into a lightly buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock pot)

3. Cook on high for 2 to 3 hours.
 

 

CROCK POT SPINACH

Ingredients:

2 10 oz. pkg frozen chopped spinach
2 cups cream style cottage cheese
1/4 cup butter
1 1/2 cups American or cheddar cheese -- shredded
3 eggs -- slightly beaten
1/4 cup flour
1 teaspoon salt


Directions:

1. Thaw and drain spinach. Squeeze out as much water as possible.

2. Combine cottage cheese, butter, and shredded cheese. Add to drained spinach.

3.  Combine eggs withflour and salt, and add to spinach/cheese mixture.

4. Place in greased crockpot and cook on high for 1 hour, or on low for 3-4 hours.

 

 

CROCK POT SQUASH CASSEROLE I

Ingredients:

5 cups yellow squash, canned or frozen
1/2 cup butter or margarine, melted
1 can cream of chicken soup
2 slices cubed bread
1 cup sour cream

Directions:

1. Place squash in slow cooker with butter and cook for 1 hour.

2. Add soup and cook until hot.

3. Add bread and sour cream and cook until bubbly.
 

 


CROCK POT SQUASH CASSEROLE II


Ingredients:

2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10 1/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounces) seasoned stuffing crumbs
1/2 cup butter or margarine, melted


Directions:

1. In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into vegetables.

2.  Toss stuffing crumbs with butter and place half in slow cooker/Crock Pot. Add vegetable mixture and top with remaining stuffing crumbs.

3. Cover and cook on LOW for 6-8 hrs.
 

 


CROCK POT STEWED TOMATOES

Ingredients:

6 to 8 ripe tomatoes
2 Tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 Tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel.

2. Cut tomatoes in wedges. In Crock Pot, combine all ingredients.

3. Cover and cook on low 8-9 hours.

4. Remove bay leaf. Sprinkle top with parsley, if desired.
 

 


CROCK POT STUFFED POTATOES

Ingredients:

6 baking potatoes, washed
3 Tablespoons butter
1 cup milk
chopped chives
1 teaspoon salt
1/8 teaspoon pepper
3 Tablespoons Parmesan cheese
shredded cheddar cheese


Directions:

1. Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours.

2. Remove and cut a slice, lengthwise, from each potato. Scoop out insides. Save shell.

3. Add remaining ingredients and beat until fluffy. Spoon mixture back into shells and top each with shredded cheddar cheese.

4. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly.

 

 

 

CROCK POT SUNSHINE SQUASH

Ingredients:

1 butternut squash, about 2 pounds, peeled, seeded and diced 1 can(14-1/2-ounce) tomatoes, undrained
1 can(about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1-" pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon plus 1-1/2 teaspoons tomato paste

Directions:

1. Combine all ingredients except tomato paste in slow-cooker.

2. Cover and cook on LOW 6 hours or until squash is tender.

3.  Remove about 1/4 cup cooking liquid and blend with tomato paste. Stir into slow-cooker.

4. Cook 30 minutes or until mixture is slightly thickened and heated through.

 

 

CROCK POT SUMMER SQUASH

Ingredients:

6 medium zucchini or other summer squash (about 2 -- cut into 1/2-inch-thickslices)
1 teaspoon salt -- divided
2 Tablespoons olive oil
1 med onion -- chopped
1 med red bell pepper -- seeded and chopped
1 garlic clove -- minced
1 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 Tablespoon unsalted butter -- cut into small cubes


Directions:

1. In a large colander, combine the zucchini slices with 1/2 teaspoon of the salt. Let stand until the zucchini gives off its juices, about 30 minutes.

2. Rinse well under cold running water to remove the salt, drain and pat dry with paper towels.

3. In a large skillet, heat the oil over medium heat. Add the onion and red bell pepper and cook, stirring often, until softened, about 5 minutes.

4. Add the garlic and cook, stirring often, for 1 minute.  Remove from the heat, add the zucchini,and mix well.

5. In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian seasoning,the remaining 1/2 teaspoon salt, and the pepper.

6. Place half of the zucchini mixture in a buttered 3.5-qt slow cooker. Sprinkle with half of the crumb mixture. Top with the remaining zucchini mixture, thn sprinkle with the remaining crumbs.

7. Dot the top of the crumbs with melted butter.

8. Cover and slow cook until the zucchini is tender, about 4 to 5 hours on low.

 


CROCK POT SWEET AND SOUR CABBAGE

Ingredients:

4 bacon slices, diced
1/4 cup packed
brown sugar
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1/4 cup vinegar
1 medium head red cabbage, shredded(about 8 cups)
1 small onion finely chopped

Directions:

1. In a skillet, cook bacon until crisp; reserve drippings.

2. Combine 1 Tablespoon drippings in a slow cooker with remaining ingredients, except cooked bacon.

3. Cover and cook on LOW 6 1/2 to 7 hours or until cabbage is tender. Spoon into serving bowl; sprinkle with reserved bacon.

 


CROCK POT SWEET POTATO AND PINEAPPLE PUDDING

Ingredients:

3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained 1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 Tablespoons margarine or butter, cut in cubes
3 eggs, slightly beaten
1 teaspoons ground cinnamon
1/2 teaspoons nutmeg

Directions:

1. Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg.

2. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender.

3. Serve hot or at room temperature.

 



CROCK POT SWEET SWEET-POTATOES

Ingredients:

2 pounds sweet potatoes---peel and grated
1/3 cup brown sugar---packed good
1/4 cup butter---melted
1/4 cup coconut---flaked
1/4 cup broken pecans---toasted
1/4 teaspoon cinnamon
1/4 teaspoon coconut extract
1/4 teaspoon vanilla

Directions:

1. In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut, pecans and cinnamon.

2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

3. Stir in coconut and vanilla extracts.
 

 


CROCK POT SWISS CHEESE SCALLOPED POTATOES

Ingredients:

2 pounds baking potatoes, peeled and thinly sliced
1/2 cup finely chopped yellow onion
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 Tablespoons butter, cut into 1/8-inch pieces
1/2 cup milk
2 Tablespoons all-purpose flour
3 oz. Swiss cheese slices, torn into small pieces
1/4 cup finely chopped green onion (optional)


Directions:

1. Layer half the potatoes, 1/4 cup onion, 1/8 teaspoon salt, 1/8 teaspoon nutmeg, 1 TBS butter in slow cooker. Repeat layers.

2. Cover and cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish.

3. Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine.

4. Turn slow cooker to HIGH, cover and cook until slightly thickened, about 10 minutes. Stir.

5. Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.

 

 

CROCK POT MIXED VEGETABLE BAKE

Ingredients:

2 cans Creamed corn, 17 oz each
2 cans Green beans; cut, 16 oz each
2 cans Peas, 16 oz each
1 can Tomatoes, 17 oz
1/2 cup Mayonnaise
1 teaspoon Tarragon
1 teaspoon Basil
1/2 teaspoon Salt
Pepper


Directions:

1. Combine all ingredients in removable liner, mix well to blend herbs. Place liner in base.

2.  Cover and cook on low 4-6 hours.
 

 

 

CROCK POT ROASTED VEGGIE TRIO POT

Ingredients:

3 cups (15 oz) sliced raw potatoes
3 cups sliced carrots
1-3/4 cups (one 15 oz can) Swanson Beef Broth
1/2 cup chopped onions

Directions:

1. In a slow cooker, combine potatoes, carrots and onion. Pour beef broth evenly over top.

2. Cover and cook on HIGH for 4 - 6 hours. Mix well before serving.
 

 


CROCK POT VEGETABLE BARLEY MEDLEY

Ingredients:

1 15 oz can black beans, rinsed and drained
1 10 oz pkg frozen whole kernel corn
1 cup chopped onion
1/2 cup pearl barley
1 medium green sweet pepper, chopped (3/4 cup)
1 medium carrot, thinly sliced (1/2 cup)
2 cloves garlic, minced
1 14-1/2 oz can vegetable broth or 1 3/4 cup chicken broth
2 Tablespoons snipped fresh parsley
1 teaspoon dried basil, crushed or 1/2 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini, halved lengthwise and thinly sliced
2 medium tomatoes, coarsely chopped
1 Tablespoon lemon juice


Directions:

1. In crock pot place drained beans, corn, onion, barley, green sweet pepper, carrot,and garlicup

2. In a medium bowl combine vegetable or chicken broth, parsley, basil or oregano, salt, and pepper.

3. Stir into vegetable mixture. Cover; cook on low-heatsetting for 7 to 8 hours or high-heat setting for 3 1/2 to 4 hours.

4. After cooking time is up, if using low-heat setting, turn to high-heat setting.

5.  Stir in the zucchini, tomatoes, and lemon juice.

6. Cover and cook 30 minutes longer on high-heat setting.

 


 


CROCK POT VEGETABLE CASSEROLE

Ingredients:

2 cups carrots, cut in strips, cooked & drained
2 cups celery, diced
1 onion, diced
1/4 cup green pepper, diced
1 pint tomato juice
4 cups green beans, drained
1 teaspoon salt
dash of pepper
3 Tablespoons tapioca
1 Tablespoon sugar


Directions:

1. Mix all ingredients together in slow cooker/Crock Pot.

2. Dot with 2 Tablespoons margarine and cook on low for 8-10 hour or on high for 4-5 hours.

 


CROCK POT VEGETABLE CURRY

Ingredients:

4 medium Carrots, bias sliced into inch slices
2 medium Potatoes, cut into 1/2 cubes
15 ounces Can garbanzo beans, drained
8 ounces Green beans, cut into 1 pieces
1 cup Coarsely chopped onion
3 to 4 cloves Garlic, minced
2 Tablespoons Quick-cooking tapioca
2 teaspoons Curry powder
1 teaspoon Ground coriander
1/2 teaspoon Crushed red pepper (opt'l)
1/4 teaspoon Salt
1/8 teaspoon Ground cinnamon
14 ounces Can vegetable broth
16 ounces Can tomatoes, cut up
2 cups Hot cooked rice


Directions:

1. In a 3 1/2, 4, or 5 quart crockpot combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon. Pour broth over all.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3.  Stir in undrained tomatoes. Cover; let stand 5 minutes. Serve with cooked rice.

 


CROCK POT VEGETABLE SLOW COOKER

Ingredients:

8 Potatoes
1 Onion, chopped
4 Carrots, peeled and sliced
2 Stalks celery, sliced
4 Chicken bouillon cubes
1 Tablespoon Parsley flakes
5 cups Water
1/3 cup Butter or margarine
Ham - cubed to taste
13 ounces Can evaporated milk


Directions:

1. Peel & cut potatoes into bite-sized pieces. Put all ingredients except evaporated milk in Crock Pot.

2. Cover and cook 10 to 12 hours.

3. Stir in evaporated milk during last hour. Add flour to thicken, if desired.

 

 

 

CROCK POT VEGETARIAN STUFFED PEPPERS

Ingredients:

2 large green bell peppers
2 large red bell peppers
1/2 cup converted white rice
1 (15.25 oz) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
3 green onions, chopped
1/4 teaspoon seasoned salt
1/4 teaspoon garlic pepper
1 (14.5 oz) can diced tomatoes, undrained
1/3 cup dry red wine
1 (6 oz) can tomato paste


Directions:

1. Slice tops off peppers & carefully remove seeds & inner ribs. Remove stems from tops & chop remaining pepper pieces.

2. Stand the peppers upright in a 5 qt crockpot.

3. In a medium bowl, combine chopped pepper tops, rice, corn, olives,green onions, seasoned salt, garlic pepper, & 1/4 cup tomatoes. Mix well.

4. Stuff peppers w/ corn mixture, dividing evenly & packing lightly. Mix remaining tomatoes & their liquid w/ wine & tomato paste until well blended.

5. Pour over & around the peppers in crockpot.

6. Cover & cook on LOW for 6 - 7 hours, or until rice is cooked & peppers are tender, but still hold their shape.

 

 

CROCK POT VEGETABLES ITALIAN-STYLE
 
Ingredients:

1 teaspoon salt
1 medium eggplant, cut in 1" cubes
2 to 3 medium zucchini, halved & sliced 1/2"
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 Tablespoon olive oil
4 plum tomatoes, sliced 1/4" thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste

Directions:

1. Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out.

2.  In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.

3. In the slow cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese.

4. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times.

5.  Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.

 

 

 

CROCK POT WILD RICE CASSEROLE

Ingredients:

1 1/2 cups uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 Tablespoon snipped parsley (optional)
4 cup water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 cup butter or margarine, melted


Directions:

1. Combine all ingredients. Pour into lightly greased slow cooker.

2. Cover, cook on high 2 1/2 hours, stirring occasionally.
 

 

 

CROCK POT ZUCCHINI BREAD

Ingredients:

2 eggs
2/3 cup vegetable oil
1 1/4 cup sugar
1 1/3 cup zucchini, peeled and grated
2 teaspoons vanilla
2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 to 1 cup chopped nuts


Directions:

1. With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well.

2. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well.

3. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot.

4. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking.

5. Let stand 5 minutes before unmolding.

 


CROCK POT ZUCCHINI CASSEROLE

Ingredients:

1 red onion, sliced
1 green pepper, cut in thin strips
4 medium zucchini, sliced & unpeeled
1 (16 oz.) can diced tomatoes, undrained
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
1 Tablespoon margarine
1/4 cup grated Parmesan cheese

Directions:

1. Combine all ingredients, except margarine and cheese, in a slow cooker.

2. Set temperature on low and heat for 3 hours. Dot casserole with margarine and sprinkle with cheese.

3. Cook 1 1/2 hours more on low setting.

 

Crock Pot Breakfast and Miscellaneous


CROCK POT BREAKFAST COBBLER
 
Ingredients:

4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal


Directions:
 
1. Place apples in slow cooker and mix in remaining ingredients.

2. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.


 
 
CROCK POT HEARTY WHEAT BERRY BREAKFAST
 
Ingredients:
 
1 cup wheat berries, rinsed & drained
2-2 1/2 cups apple juice
1/2 cup chopped apricots
1/4 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon cardamom

Directions:
 
1. Place everything in the crockpot the night before. Cook on low all night. Serve in the morning.


 

CROCK POT BREAKFAST CASSEROLE
 
Ingredients:
 
1 32 oz. bag of frozen southern style hash brown potatoes
1 lb. of bacon cut into pieces, fried and drained
1/2 cup diced onions
3/4 lb. cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 teaspoon dry mustard
salt & pepper


Directions:

1. Layer the frozen potatoes, bacon, onions, and cheese in the crock pot in three layers. Finish up with cheese.

2. Beat the eggs, milk and mustard, salt &pepper together. Pour over the whole mixture.

3. Cook on low for ten to twelve hours


 
 
CROCKPOT BRUNCH CASSEROLE
 
Ingredients:

1 1/2 lb. ground beef
1 onion, large; finely chopped
2 Tablespoons olive oil or butter
2 garlic cloves; minced
1 can mushrooms, sliced; drained; 4 oz
2 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon oregano, leaf
1/2 package spinach, chopped
3 Tablespoons flour
6  eggs, beaten
1/4 cup milk, scalded
1/2 cup cheddar cheese, sharp; grated

 
Directions:
 
1. In skillet, lightly brown ground beef and onion in olive oil; drain well.

2. Place in well-greased crock-pot.

3. Stir in remaining ingredients except eggs, milk and cheese until well blended.

4. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg.

5. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese.

 


CROCK POT BRUNCH FLORENTINE

Ingredients:
 
1 1/2 cups cheddar cheese, grated and divided
1 9 oz. package frozen spinach, thawed and drained
1 cup white bread, cubed
1 cup fresh button mushrooms, sliced
1/2 cup green onion, thinly sliced
6 eggs
1 1/2 cups milk
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder


Directions:
 
1. Lightly grease the slow cooker. Layer half of the cheddar cheese, spinach, bread,mushrooms and green onions in the bottom of the crock pot.

2. In a medium mixing bowl, whisk together the eggs, milk, cream, salt, pepper and garlic powder until thoroughly combined.

3. Pour this egg mixture over the layered mixture. Do not mix. Sprinkle the remaining cheese on top.

4. Cover; cook on High for 1 1/2 to 2 hours


 
 
CROCK POT OATMEAL
 
Ingredients:

2 cups milk
1/4 cup brown sugar
1 Tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts


Directions:
 
1. Grease the inside of crockpot. Put ingredients into crockpot and mix with whisk.

2. Cover. Just before going to bed turn on the crockpot on low. The cereal will be ready in the morning

 

CROCK POT CHEESE SOUFFLE

Ingredients:
 
14  slices fresh white bread, crust removed
3 cups grated sharp cheese, cheddar
1/4 cup butter
6 large eggs
3 cups milk, scalded
2 Tablespoons Worcestershire sauce
1/2 teaspoon salt
paprika


Directions:

1. Tear bread in small pieces. Place 1/2 in well greased crock pot.

2. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter.

3. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika.

4. Cover and cook on low 4-6 hours. Do not open until ready to serve.
 

 
 
CROCK POT WESTERN OMELETTE CASSEROLE

Ingredients:

32 ounces hash browns, frozen
1 pound ham, extra lean, cooked and cubed
1 medium onion diced
1 medium green bell pepper, diced
1 1/2 cups Monterey Jack Cheese, shredded
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon black pepper, or to taste


Directions:

1. Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layerof ham, then onions, green peppers and cheese.

2. Repeat the layering process two or three times, ending with a layer of cheese.

3. Beat the eggs, milk and salt & pepper together. Pour over the mixture inside the crockpot, cover and turn on low.

4. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day.
 

 
 
CROCK POT REFRIGERATED PICKLES

Ingredients:

1 cup vinegar
1/2 cup pickling salt
1 quart hot water
3 quarts cold water


Directions:

1. Mix ingredients and set aside.

2. Put the following into the bottom of gallon jar: 1 garlic clove and 1 sliced onion. Pack pickles in jar.  Pour mixture over pickles.

3.  Close and refrigerate for 1 week.


 
 
CROCK POT KOSHER DILL PICKLES

Ingredients:

4 quarts water
1 cup cider vinegar
1/2 cup canning salt
cucumbers, 2-3 inches
fresh dill, cut (1-2 bunches)
garlic, chopped (1-2 whole cloves)
grape leaves, washed


Directions:

1. Place a bed of grape leaves on bottom of crock pot.  Alternate layers ofcucumbers, dill and garlic to fill crock pot.

2. Bring water, vinegar, and salt to a boil.  Cool and pour over cucumbers.  Place more grape leaves on top.

3.  Weigh down and let set in cool place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator.

 

 

 

 

Crock Pot Dessert Recipes

 

CROCK POT APPLE BETTY


Ingredients:

6 cups thinly sliced apples
1 cup granulated sugar
1 Tablespoon all purpose flour
1 teaspoon cinnamon
juice and zest of 1 lemon
1/2 cup melted butter
3 cups soft bread crumbs


Directions::

1. In a large bowl combine apples, sugar, flour, cinnamon and lemon zest.

2. In another bowl, combine butter and bread crumbs.

3. In prepared slow cooker, layer one third of bread crumb mixture, then one half of apple mixture. Repeat layers of bread
crumbs and fruit, then finish with a final layer of bread crumbs on top.

4. Cover and cook on high for 4 hours until bubbly and brown.

 

 


CROCK POT APPLE BUTTER


Ingredients:

4 quarts unsweetened applesauce
7 cup granulated sugar
1 1/3 cup brown sugar
5 1/3 Tablespoon cider vinegar
5 1/3 Tablespoon lemon juice
2 teaspoon cinnamon
2 teaspoon allspice
1 teaspoon ground cloves


Directions::

1. Combine all ingredients in a slow cooker/Crock PoTablespoon

2. Cover and cook 3 hours, stirring occasionally.

3. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) 5-8 hours

4. Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints.

 


CROCK POT APPLE-COCONUT CRISP


Ingredients:

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


Directions::

1. In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 Tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping.

2. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.

3. 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.

 

 


CROCK POT APPLE CRANBERRY CRISP


Ingredients:

3 apples (like Gala)
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup butter, softened


Directions::

1. Peel, core and slice apples. Place apple slices and cranberries in crock pot.

2. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries.

3. Place 4 or 5 paper towels over the top of the crockpot, place an object across the top of the crockpot and set lid on top. This allows the steam to escape.

4. Turn crockpot on high and cook for about 2 hours.

 

 


CROCK POT APPLE DATE PUDDING


Ingredients:

4-5 apples, peeled, cored and diced
3/4 cup sugar, or less, to taste
1/2 cup chopped dates
1/2 cup toasted, chopped pecans
2 Tablespoons flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon nutmeg
2 Tablespoons melted butter
1 egg, beaten


Directions::

1. In the slow cooker, place apples, sugar, dates and pecans; stir.

2. In a separate bowl, mix together flour, baking powder, salt and nutmeg and stir into apple mixture.

3. Drizzle melted butter over batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.

 

 

 


CROCK POT APPLE-NUT CHEESECAKE


Ingredients:

Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 Tablespoons sugar
3 Tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts


Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 Tablespoons heavy whipping cream
1 Tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 Tablespoon finely chopped pecans or walnuts



Directions::

1. Combine crust ingredients; pat into a 7-inch springform pan.

2. Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust.

3. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot.

4. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides.

5. Chill before serving; store leftovers in the refrigerator.

 

 


CROCK POT APPLE PUDDING CAKE


Ingredients:

2 cups sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups unpeeled apple, finely chopped
1 cup chopped nuts (walnuts or pecans)



Directions::

1. Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well.

2. Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full.

3. Place can in Crock Pot. Do not add water. Cover but leave cover ajar so steam can escape.

4. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set.

5. Let stand in can a few minutes before tipping pudding out on a plate. Serve half-rounds plain, with whipped topping, or a pudding sauce.

 

 


CROCK POT APRICOT NUT BREAD


Ingredients:

3/4 cup dried apricots
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tablespoon grated orange peel
1 Tablespoon vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts


Directions::

1. Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together.

2. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl.

3. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour.

4. Fold in the cut up apricots, any flour left on the cutting block and the walnuts.

5. Pour into a well greased, floured baking unit*(see below). Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.

6. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.


* Baking unit - some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work and 1, 1 1/2 and 2 quart molds work. DO NOT LIFT THE LID WHILE BAKING THIS BREAD.

 

 


CROCK POT BAKED STUFFED APPLES


Ingredients:

6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tablespoon grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tablespoons orange juice concentrate


Directions::

1. Wash, core and stem the apples, but don't peel them.

2. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel.

3. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops.

4. Place the mold in the slow cooker and pour the hot water into the cooker. Sprinkle the orange juice concentrate over the apples.

5. Cover the cooker and cook on Low for 3 to 5 hours, or until the apples are tender.

 


CROCK POT CARAMEL APPLE EUPHORIA DESSERT


Ingredients:

2 medium cooking apples
1/2 cup apple juice
7 oz. caramel candy squares
1 teaspoon vanilla
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup cream-style peanut butter
7 slices Angel-food cake; or 1 quart vanilla ice cream


Directions::

1. Peel, core, and cut each apple into 18 wedges; set aside.

2. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon.

3. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir.

4. Add apple wedges; coverand cook on LOW for 5 hours.

5. Stir thoroughly; cover and cook on LOW 1 additional hour.

6. Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.

 

 



CROCK POT CARAMEL APPLES


Ingredients:

2 packages (14oz) bags caramels
1/4 cup Water
8 Medium apples



Directions::

1. In crock pot, combine caramels and water. Cover and cook on high for 1 to 1 1/2hours, stirring frequently.

2. Wash and dry apples. Insert stick into stem end of each apple.

3. Turn control on low. Dip apple into hot caramel and turn to coat entire surface.

4. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool.

 

 

CROCK POT CARAMEL RICE PUDDING


Ingredients:

3 cups cooked white rice
1/2 cup dried cranberries or cherries or dried, chopped apricots
1 teaspoon pure vanilla
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 Tablespoon brown sugar
1 teaspoon cinnamon


Directions::

1. Spray inside of 2 to 3.5 quart crock pot with cooking spray. (or grease with butter)

2. Mix all ingredients except sugar and cinnamon in crock pot.

3. Cover and cook on LOW 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm.

 


CROCK POT CARAMEL RUM FONDUE


Ingredients:

7 ounces caramels
1/4 cup miniature marshmallows
1/3 cup whipping cream
2 teaspoons rum or 1/4 teaspoon rum extract


Directions::

1. Combine caramels and cream in Crock Pot. Cover and heat until melted, 30 to 60 minutes.

2. Stir in marshmallows and rum. Cover and continue cooking 30 minutes.


3. Serve with apple wedges or pound cake.

 

 

CROCK POT CHERRY CRISP


Ingredients:

1 can (21 oz) cherry pie filling
2/3 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup flour
1 teaspoon brown sugar
1/3 cup butter, softened



Directions::

1. Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot.

2. Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling.

3. Cook for 5 hours on low.

 

 

CROCK POT CHOCOLATE-AMARETTO CHEESECAKE


Ingredients:

Crust:
3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 Tablespoon sugar
3 Tablespoons butter, melted


Filling:
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 Tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 Tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels


Directions::

1. Combine crust ingredients and pat into a 7-inch springform pan.

2. Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer.

3. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan.

4. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot).

5. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides.

6. Chill before serving; store leftovers in the refrigerator.

 

CROCK POT CHOCOLATE APPLE CAKE


Ingredients:

6 Tablespoons butter
1/2 cup sugar
1/2 cup brown sugar
1 cup unsweetened applesauce
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 eggs
4 (1 oz.) squares unsweetened chocolate, melted
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans
Confectioner's sugar



Directions::

1. In a large bowl, beat together butter & sugars w/a mixer on HIGH speed 1-2 minutes, or until fluffy.

2. Beat in applesauce, cinnamon, vanilla & eggs until wellmixed. Beat in melted chocolate until blended.

3. 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.

4. By hand stir in chocolate chips & pecans. Scrape the batter into a WELL BUTTERED 3 1/2 quart crackpot & smooth top.

5. Cover & cook on the HIGH setting 2 1/4 to 2 1/2 hrs, or until a cake tester(toothpick) inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time)

6. Remove lid & let cake stand in crackpot until just barely warm.

To unmold: Run a sharp knife around the inside edges of the crockpot & with a large spatula, carefully lift out the cake in one piece. Sprinkle with confectioner's sugar over top & cut into wedges to serve.

 


CROCK POT CHOCOLATE APPLE SAUCE CAKE


Ingredients:

6 Tablespoons butter
1 cup sugar
1 cup unsweetened applesauce
1 teaspoon cinnamon
1 teaspoon vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
powdered sugar



Directions::

1.In a large bowl, beat together the butter and sugar w/a mixer on high speed 1-2 minutes, or until fluffy.

2. Beat in the applesauce, cinnamon, vanilla and eggs untilwell mixed. Beat in the melted chocolate until blended.

3. 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.

4. By hand, stir in chocolate chips and nuts. Scrape the batter into a WELL BUTTERED 3 1/2 quartslow cooker (crock pot) and smooth the top.

5. 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)

6. Remove the lid and let the cake stand in the slow cooker until just barely warm.

To unmold, run a sharp knife around the inside edges of the crock and with a large spatula, carefully lift out the cake in one piece. Sprinkle with powdered sugar overthe top and cut into wedges to serve.

 

CROCK POT CHOCOLATE PEANUT BUTTER CAKE


Ingredients:

2 cups chocolate cake mix
1/2 cup water
1/3 cup creamy peanut butter
1/2 cup chopped nuts



Directions::

1. Combine all ingredients in bowl mixing well. Beat about 2 minutes.

2. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels.

3. Cover crock pot and bake on high 2 to 3 hours.

 

 

CROCK POT CHOCOLATE-FUDGE CAKE


Ingredients:

2 cups flour
1 teaspoon soda
1 1/2 cups sugar
1/4 teaspoon salt
6 Tablespoons cocoa
1 egg
1 cup mayonnaise
1 cup hot water
1 teaspoon vanilla



Directions::

1. Stir together dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes with electric mixer.

2. Pour into greased and floured 3 pound shortening can and cover with paper towels.

3. Bake in uncovered crock pot on High2 1/2 to 3 1/2 hours or until done.

 

CROCK POT BEER CAKE



Ingredients:

2/3 cup butter
1 1/2 cups brown sugar
3 eggs
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups beer
1 cup chopped walnuts
1 cup raisins



Directions::

1. Cream butter and sugar until light and fluffy. Add eggs one at a time, mix well.

2. Add flour, baking soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins.

3. Pour mixture into well buttered and floured cake pan that will fit into crock pot. Cover tin with four or five paper towels. Put into pot.

4. Put lid on crock pot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done.

5. Remove pan from crock pot and allow cake to cool on wire rack for 15 minutes before removing from pan.

 


CROCK POT STREUSEL POUND CAKE



Ingredients:

1 pkg. pound cake mix (16 oz.)
1/4 cup packed brown sugar
1 Tablespoon flour
1/4 cup finely chopped nuts
1 teaspoon cinnamon



Directions::

1. Mix cake mix according to package
Directions:. Pour batter into well greased and floured 2 pound coffee tin.

2. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels.

3. Cover pot and bake on high 3 to 4 hours.

 

 


 

 

CROCK POT TURTLE PUDDING


Ingredients:

1 21.5 oz pkg brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
14 caramel candies, unwrapped
Whipped cream or vanilla ice cream



Directions::

1. Place a vegetable steamer or other low rack on the bottom of a 5-quart crock pot.

2. Pour in 4 cups hot tap water and turn on the high heat setting.

3. In a large bowl, combine the brownie mix, water, oil, and egg. Beat to mix well.

4. Stir in the chocolate chips and nuts. Butter and dust with sugar a 2.5 qt soufflé dish that fits in the 5-quart crock pot.

5. Turn the brownie mixture into the dish. Push the caramels partially into the top, but do not cover completely with the brownie mixture.

6. Wrap the dish in a double thickness of foil. Tie with kitchen string to resemble a package for ease in lowering into the pot and removing.

7. Place on the rack in the crock pot.

8. Cover and cook on the high heat setting for 4.5 hours.

9. Remove the dish from the crock pot, uncover and let cool for 30 minutes. Serve warm, with whipped cream or ice cream.

 

 


CROCK POT CHOCOLATE CHIP PEANUT BUTTER CAKE


Ingredients:

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
3 eggs, beaten
1/2 cup peanut butter
3/4 cup light sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips


Directions::

1. Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla.

2. Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into a greased and floured 2 1/2 to 3-quart souffle dish or mold (which will fit in your Crock Pot). Place a small trivet (or fashion a little "ring" from aluminum foil) in the Crock Pot, place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escape and cook on high for about 4 hours.

3. Test with a toothpick for doneness. Cool in pot until dish is cool enough to handle, then transfer to a wire rack to cool completely.

 


CROCK POT CHOCOLATE PEANUT BUTTER CAKE


Ingredients:

2 cups chocolate cake mix
1/2 cup water
1/3 cup creamy peanut butter
1/2 cup chopped nuts


Directions::

1. Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can.

2. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.

 


CROCK POT CHRISTMAS BREAD PUDDING


Ingredients:

9 slices whole wheat bread
8 slices white bread
3 egg yolks, beaten
1 1/2 cups light cream
2/3 cup dark raisins
1/3 cup whole candied red cherries, halved
3/4 cup cream sherry
1 cup water
2 egg yolks, beaten
1/4 cup powdered sugar, sifted
2 Tablespoons cream sherry
1/3 cup sugar
dash salt
1 1/2 teaspoons vanilla
2/3 cup golden raisins
1/4 teaspoon vanilla
1/2 cup whipping cream


Directions::

1. Remove crusts from bread. Cover bread slices with paper towels and let stand overnight.

2. Custard: in a heavy medium saucepan combine three egg yolks, light cream, sugar and salt. Cook and stir over medium heat.

3. Continue cooking until mixture coats a metal spoon. Remove from heat; cool at once by setting saucepan in a sink of ice water and stirring for 1-2 minutes.

4. Stir in 1 1/2 teaspoons vanilla. Cover surface with clear plastic wrap.

5. In small bowl combine raisins. Place cherries in another bowl. Heat 3/4 cup sherry till warm. Pour 2/3 cup sherry over cherries. Set aside.

6. Cut bread into 1/2-inch cubes (about 9 cups). In a bowl, fold bread into custard, until coated. Grease a 6 1/2 cup tower mold (without tube).

7. Drain raisins and cherries, reserving sherry. Arrange 1/4 of cherries in bottom of the mold, sprinkle 1/3 cup raisins into the mold. Add 1/4 of bread cube mixture. Sprinkle with 2 Tablespoons reserved sherry. Repeat layers three times, arranging cherries and raisins near edges of the mold. Lightly press last layer with back of spoon. Pour remaining reserved sherry over all. Cover mold tightly with foil.

8. Set mold in cooker - for a 5-6qt cooker, pour 1 1/2 cups water around mold (for a 3 1/2 - 4 qt cooker use 1 cup water).

9. Cover, cook on low 5 1/2 hours or until pudding springs back when touched.
Meanwhile make the sherry sauce: in a mixing bowl combine 2 egg yolks, powdered sugar, 2 Tablespoons sherry and 1/4 teaspoons vanilla. In small bowl, beat whipping cream until small peaks form. Gently fold whip cream into egg yolk mixture. Cover and chill until serving time.

10. Remove mold from cooker, let stand 10 minutes. Carefully unmold to serving platter. Serve warm with sherry sauce.

 

 

CROCK POT CHUNK-STYLE APPLESAUCE


Ingredients:

8 to 10 large cooking apples, peeled, cored, and sliced or cut in chunks
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar


Directions::

1. Put ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hours. (High: 3 to 4 hours.)

 

 

CROCK POT COUNTRY APPLES


Ingredients:

4-5 cups apples
2 Tablespoons flour
1/3 cup sugar
1/3 cup raisins
1/4 teaspoon cinnamon
2/3 cup oatmeal
3 Tablespoons butter
3/4 cup brown sugar


Directions::

1. Peel, slice and coat apples with flour and 1/3 cup sugar. Stir in the raisins, cinnamon, and oatmeal.

2. Pour 1 cup water into crock pot. Add apple mix. Pour melted butter over apples and then brown sugar.

3. Cook on Low 4-6 hours. You can serve over vanilla ice cream, use as a crepe filling or over oatmeal for breakfast.

 

 

CROCK POT CREAMY ORANGE CHEESECAKE


Ingredients:

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


Directions::

1. Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7- inch springform pan.


2. In a medium bowl, cream together the cream cheese and sugar.

3. Add eggs and yolk and beat for about 3 minutes on medium with a hand¬held electric mixer.

4. 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 crock pot(so it doesn't rest on the bottom of the pot).

5. 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.

 

CROCK POT APPLE BROWN BETTY


Ingredients:

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3/4 cup brown sugar
1/2 cup butter or margarine, melted


Directions::

1. Wash apples, peel, core, cut into eighths; place in bottom on crock.

2. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover.

3. Place crock into outer shell. Cook on low setting 2 to 4 hours.

 

 

CROCK POT APPLE BUTTER 1


Ingredients:

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


Directions::

1. Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot. Add sugar, cider and lemon juice.

2. Cover and cook on Low for 8 hours.

3. Stir. Add cinnamon and cook another 10 hours. Stir occasionally until brown.

4. Run through food mill, blender or any strainer to strain out seeds and skins. To thicken, if not thick enough, return to slow cooker and cook on High uncovered until desired consistency.

 

CROCK POT APPLE BUTTER 2


Ingredients:

apples, cut in quarters, enough to fill a 4 quart crockpot to about 1 1/2 inches from the top
ADD:
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
3 cups sugar
4 Tablespoons water


Directions::

1. Place apples and waterinto crock pot.

2. Add cinnamon, cloves, salt and sugar.

3. Start on high until 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.

 


 

CROCK POT APPLE BUTTER 3


Ingredients:

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 Tablespoons grated ginger


Directions::

1. Combine apples, brown sugar, apple cider, zest, juice.

2. Cover and cook 8-10 hours on low, until apples are very soft.

3. Stir in ginger, increase heat to high, uncover and cook (stirring now and then) until mixture is reduced to about 3 cups for 8 to 10 hours.

4. Put the resulting mash through a food mill or blender.

 


CROCK POT APPLE BUTTER 4


Ingredients:

2 quarts sweet cider
4 lbs. apples, peeled, cored & sliced
3 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon salt


Directions::

1. Place apples and cider in crock pot.

2. Cover and cook on LOW 10 - 12 hrs. Do not stir.

3. Put apples through a strainer. Mash apples.

4. Add equal parts sugar stirring well between each, add spices & salt. Stir well.

5. Return to crock pot. Cook on HIGH 1 hr. Pour into 1/2 pint jars, seal and process 10 min.

 

 

CROCK POT APPLE BUTTER 5


Ingredients:

12 to 14 apples
2 cups apple juice
sugar
cinnamon
all spice
cloves


Directions::

1. Wash, core, and quarter apples (do not peel).

2. Combine apples and juice in lightly oiled crock pot, cover and cook on low 10-18 hours or high 2-4 hours.

3. When tender put through food mill to remove peel.

4. For each pint of apples add 1 cup sugar and 1/2 teaspoon each of cinnamon, cloves and allspice.

5. Stir and cook on low another 6-8 hours, stirring every 2 hours.

6. Remove cloves after 3 hours and allow to cook down. Spoon into pint jars.

 

 


CROCK POT APPLE CAKE DESSERT


Ingredients:

6 apples peeled, cored and sliced
sugar
cinnamon
8 oz. of yellow cake mix
1/4 cup melted butter or margarine


Directions::

1. Put slices of apples in crock pot. Pour half a package of dry cake mix over apples.

2. Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that.

3. Cook on low 1 1/2 to 2 hours until the apples are soft.

 

 


CROCK POT APPLE CARAMEL DESSERT


Ingredients:

2 medium apples
1/2 cup apple juice
7 oz. caramel candy
1 teaspoon vanilla
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup peanut butter, creamy
7 slices angel food cake
1 quart vanilla ice cream


Directions::

1. Peel, core and cut each apple into 18 wedges; set aside.

2. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon.

3. Drop peanut butter, 1 teaspoon at a time, over ingredients in crock pot and stir.

4. Add apple wedges; cover and cook on LOW for 5 hrs.

5. 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.

 



CROCK POT MULLED APPLE CIDER


Ingredients:

1 gallon of apple cider
3 cinnamon sticks
1 teaspoon whole cloves
3 or 4 whole allspice
1 orange, sliced



Directions::

1. Put cider into a crock pot.

2. Add cinnamon sticks, whole cloves, and whole allspice.

3. Place orange rings on top. Cook on low 6- 8 hours.

 

 

CROCK POT APPLE COCONUT CRISPS


Ingredients:

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



Directions::

1. 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.

2. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture

3. 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.

 


CROCK POT APPLE DESSERT I


Ingredients:

6 apples, peeled and sliced
2/3 cup raw oatmeal
2/3 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup butter or margarine, melted


Directions::

1. Mix oatmeal, sugar, flour, and spices in small bowl. Stir melted butter into mixture until it is crumbly.

2. Put about half of sliced apples in crockpot and spoon about half of oatmeal mixture on top.

3. Cover with the rest of the apples and top with the rest of the crumbly mixture.

4. Cook on high about 2 1/2 hours.

 

 

CROCK POT APPLE DESSERT II


Ingredients:

2 cups milk
1/4 cup brown sugar
1 Tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats, regular
1 cup chopped apples
1/2 cup raisins


Directions::

1. Spray or butter inside of crock pot. Add all ingredients to pot and stir.

2. Cover and cook on low overnight.

 

 

CROCK POT APPLE PIE


Ingredients:

8 tart Apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 Tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 Tablespoons cold butter


Directions::

1. Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.

2. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

3. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly.

4. Sprinkle this mixture over top of apple mixture.

5. Cover and cook on low 6-7 hours or until apples are soft.

 


CROCK POT APPLESAUCE


Ingredients:

About 3 pounds apples, peeled, cored, and sliced
1/3 cup sugar
1 cinnamon stick
2 Tablespoons lemon juice
nutmeg


Directions::

1. Put apples in cooker, sprinkle with sugar and add cinnamon stick. Sprinkle lemon juice on top.

2. Cover and cook on low for 6 1/2 to 8 hours til apples form a thick sauce. Sprinkle with nutmeg to taste.

 

 


 

CROCK POT APPLE CRANBERRY COMPOTE



Ingredients:

6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)


Directions::

1. Arrange apple slices and cranberries in crock pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients.

2. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

 

CROCK POT APPLE PIE COFFEE CAKE



Ingredients:

Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 Tablespoons brown sugar

Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 Tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing crock pot



Directions::

1. Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well.

2. Generouslly butter the sides and bottom of a 3 1/2 quart crock pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the
remaining apple mixture over the batter, then cover with remaining batter.

3. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes.

4. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter
and 3 1/2-inches high.

 


CROCK POT BAKED APPLES


Ingredients:

2 Tablespoons raisins
1/4 cup sugar
6 to 8 apples, washed and cored
1 teaspoon cinnamon
2 Tablespoons butter


Directions::

1. Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot with butter.

2. Put in crockpot; add 1/2 cup water.

3. Cover; cook on Low 7 to 9 hours.

 

 


CROCK POT CINNAMON-APPLE BREAD PUDDING


Ingredients:

2 Tablespoons butter
2 apples, cored peeled, and chopped
3/4 cup brown sugar, divided
1 1/2 teaspoons cinnamon, divided
2 large eggs
12 oz. can evaporated milk
3/4 cup apple juice
2 1/2 cups French bread torn in 1/2 to 1- inch pieces

 


Directions::

1. Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the Crock Pot.

2. Sprinkle with 2 Tablespoons brown sugar and ½ teaspoon cinnamon. Add apples.

3. Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces.

4. Place a trivet or aluminum foil ring in the Crock Pot. Pour 3/4 cup hot water into the the Crock Pot.

5. Place the casserole dish on the ring in the Crock Pot. Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean.

6. Serve warm with vanilla ice cream or sweetened whipped cream.

 

 

CROCK POT CANDIED BANANAS


Ingredients:

6 green-tipped bananas, peeled
1/2 cup flaked coconut
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dark corn syrup
1/4 cup butter or margarine, melted
2 teaspoons grated lemon peel
1/4 cup lemon juice



Directions::

1. Place bananas and coconut into large enough crock pot to fit in single layer. Sprinkle with cinnamon and salt.

2. Mix corn syrup, butter ,lemon peel, and lemon juice; pour over bananas.

3. Cover and cook on Low 1 to 2 hours.

 


CROCK POT CARAMEL PIE


Ingredients:

2 packages (14oz) caramels
1/4 cup water
8 medium apples



Directions::

1. In crockpot, combine caramels and water.

2. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently.

3. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low.

4. 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.

 

 

 



CROCK POT CHOCOLATE CLUSTERS


Ingredients:

2 pounds white almond bark
4 ounces bar German chocolate
1 pkg. semi-sweet chocolate chips (12 ounces)
24 ounces dry roasted peanuts


Directions::

1. Put all ingredients in Crock Pot; cover and cook on high for 1 hour. Do not stir.

2. 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.

 

 

CROCK POT CHOCOLATE PEANUT BUTTER CAKE


Ingredients:

2 cups chocolate cake mix
1/2 cup water
1/3 cup creamy peanut butter
1/2 cup chopped nuts


Directions::

1. Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can.

2. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.

 

CROCK POT COBBLER


Ingredients:

1 can baked biscuits, cooled
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup butter
1 can pie filling, any flavor



Directions::

1. Cut biscuits into chunks, place about half in the bottom of a crock pot.

2. Mix brown sugar, cinnamon and butter. Sprinkle on top of biscuits.

3. Spread canned pie filling on top and repeat until you're out of ingredients. Bake on high for 2 hours.

 

 

CROCK POT CRANAPPLE SAUCE


Ingredients:

10-12 medium apples
1-2 cups cranberry juice
lemon juice -- use 1/4 to 1/2 lemon
2 Tablespoons sugar
1/4 to 1/2 cup dried cranberries or "craisins" (sweetened dried cranberries)


Directions::

1. Wash the apples and chop them up without peeling. Squeeze lemon juice over them as you cut them.

2. 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.

3. Let apples stew on low for 6-8 hours. About an hour or two before serving, stir in cranberries or craisins.

 


CROCK POT CRANBERRIES


Ingredients:

1 pkg. fresh cranberries
2 cups sugar
1/4 cup water



Directions::

1. Combine cranberries with sugar and water in Crock Pot.

2. Cover and cook on high 2 to 3 hours until some split. Serve with turkey or chicken.

 

 

CROCK POT CUSTARD


Ingredients:

3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
2 cups milk
1/4 teaspoon ground nutmeg


Directions::

1. In a mixing bowl combine eggs, sugar, vanilla and milk; mix well.

2. 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.

3. 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.

4. Cover and cook on high for 2 1/2 to 3 hours, or until set.

 

 


CROCK POT EASY CHERRY COBBLER



Ingredients:

1 16-oz can cherry pie filling
1 package cake mix for 1 layer cake or sweet muffin mix
1 egg
3 Tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts...optional


Directions::

1. Put pie filling in lightly buttered 3 & 1/2 quart crock pot and cook on high for 30 minutes.

2. Mix together the remaining ingredients and spoon onto the hot pie filling.

3. Cover and cook for 2-3 hours on LOW.

 

 


CROCK POT FRUIT DESSERT


Ingredients:

3 grapefruit, peeled and 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
1 Tablespoon lemon juice
1 can (21 oz.) cherry pie filling


Directions::

1. Place all ingredients in cooker. Toss gently.

2. Cover and cook on low about 4 hours.

 

 

CROCK POT CURRIED FRUIT BAKE


Ingredients:

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
1/2 teaspoon curry powder
14 ounces ginger ale


Directions::

1. Combine all ingredients in removable liner. Place in base.

2. Cover and cook on low 4-5 hours.

 

 


 

CROCK POT FRESH APPLE COFFEECAKE


Ingredients:

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


Directions::

1. 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).

2. Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter.

3. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.

4. 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.

 


CROCK POT FRIED APPLES


Ingredients:

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


Directions::

1. Place apple slices in the slow cooker/Crock Pot; stir in remaining ingredients and dot with the butter.

2. Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking.

 

 

 

CROCK POT GINGER BROWN BREAD


Ingredients:

1 (14-oz.) pkg. gingerbread mix
1/4 cup yellow corn meal
1 teaspoon salt
1-1/2 cups milk
1/2 cup raisins


Directions::

1. Combine gingerbread mix with corn meal and salt in large bowl; stir in milk until mixture is evenly moist.

2. Beat at medium speed with electric mixer for 2 min. Stir in raisins. Pour into a greased and floured 7 cup mold. Cover with foil and tie.

3. 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.

4. 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.

 

 

CROCK POT HOME-STYLE BREAD PUDDING


Ingredients:

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


Directions::

1. In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates.

2. 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.

3. Add 1/2 cup hot water. Set baking dish on trivet.

4. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool.

 

 

CROCK POT HOT CARAMEL APPLES


Ingredients:

4 large tart apples, cored
1/2 cups apple juice
8 Tablespoons brown sugar
12 red-hot candies
4 Tablespoons butter or margarine
8 caramels
1/4 teaspoon ground cinnamon



Directions::

1. Peel about 3/4 inch off the top of each apple; place in crock. Pour juice over apples.

2. Fill the center of each apple with 2 Tblspoons of sugar, 3 red-hots, 1Tblspoon of butter and 2 caramels. Sprinkle with cinnamon.

3. Cover and cook on low for 4-6 hours or until apples are tender

 

 

CROCK POT HOT FRUIT COMPOTE


Ingredients:

1 can peaches, drained
1 can pears, drained
1 can pineapple chunks, drained
1 cup brown sugar
1 teaspoon cinnamon
1/2 stick margarine (4oz)
1 can cherry pie filling


Directions::

1. Cut all fruit into bite-size pieces. Add rest of ingredients. Stir all together.

2. Cover and cook on low 3 to 6 hours. Use as a side dish for breakfast or a meal, or as a topping for a dessert.

 

 

CROCK POT LEMON-POPPYSEED UPSIDE DOWN CAKE


Ingredients:

1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water Sauce:
1 Tablespoon butter
3/4 cup water 1/2 cup sugar
juice from one lemon (about 1/4 cup)


Directions::

1. Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 1/2 quart slow cooker/Crock Pot.

2. Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter.

3. Cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned.

4. Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar. When cool enough to handle, hold a large plate over the top of the pot then invert.

 

 

CROCK POT LEMON CHEESECAKE


Ingredients:

Crust:
1 cup vanilla wafer crumbs
1/2 teaspoon lemon zest
1 Tablespoons sugar
3 Tablespoons butter, melted

Filling:
16 ounces cream cheese
2/3 cup sugar
2 large eggs
1 Tablespoon flour or cornstarch
1 teaspoon fresh lemon zest
2 Tablespoons fresh lemon juice

 


Directions::

1. Combine crust ingredients. Pat into a 7-inch springform pan.

2. Beat cream cheese and sugar together until smooth; beat in eggs and continue beating on medium speed of a hand-held electric mixer for about 3 minutes. Beat in remaining ingredients and continue beating
for about 1 minute. Pour batter into the prepared crust.

3. Place the cheesecake on a rack in the Crock Pot.

4. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot after turning it off for about an hour or 2, until cool enough to handle.

5. Cool thoroughly before removing pan sides. Chill in the refrigerator before serving, and refrigerate any leftovers.

 

 

CROCK POT MINT BUTTER WAFERS


Ingredients:

2 Tablespoons butter
1/4 cups milk
1 pkg. white frosting mix (dry)
3 drops peppermint flavoring


Directions::

1. Melt butter and milk together in a covered cooker on high. Stir in frosting and cook 1 to 2 minutes more. Add flavoring.

2. Turn to low and drop by teaspoonfuls onto waxed paper.

 

 

CROCK POT PEACH BUTTER


Ingredients:

6 cups unsweetened peaches
3 cups white sugar
1 1/2 cups apricot nectar
2 Tablespoons orange or lemon juice
1 teaspoon vanilla


Directions::

1. Put peaches through food mill or food processor. Mix all ingredients together well and put in Crock Pot.

2. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling.

 

 

CROCK POT PUDDING CAKE


Ingredients:

1 cup flour
1/2 cup sugar
1/2 cup coarsely chopped pecans, or walnuts
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla extract
1 cup boiling water
1/2 cup chocolate syrup
whipped cream or ice cream



Directions::

1. Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla.

2. Mix boiling water and chocolate syrup. Pour over batter.

3. Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels.

4. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.

 

 


 


CROCK POT PUMPKIN BREAD


Ingredients:

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 cup brown sugar, firmly packed
2 Tablespoons vegetable oil
2 eggs
1/2 cup pumpkin (canned)
4 Tablespoons raisins or dried currants, finely chopped


Directions::

1. In small bowl combine flour, baking powder and pumpkin pie spice; set aside.

2. In medium mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well.

3. Add flour mixture. Beat just until combined. Stir in raisins.

4. Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly with greased foil.

5. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil.

6. Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean.

7. Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves.

 


CROCK POT PUMPKIN NUT BREAD


Ingredients:

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1 cup canned pumpkin (not pie filling)
1 cup sugar
1/2 cup buttermilk
1 egg
2 Tablespoons margarine/butter, room temp
1 cup chopped pecans (optional)



Directions::

1. Place a metal rack or trivet in a slow cooker. Grease and flour a 5-6 cup mold.

2. In a large bowl, combine all ingredients except nuts and beat until well blended. Stir in nuts. Spoon into prepared mold. Cover with foil.

3. Pour 2 cups hot water in crock pot. Place covered mold on rack/trivet. Cover and cook on HIGH 3 1/2-4 hours.

4. Turnout on cooling rack. Serve warm or cool.

 


CROCK POT PUMPKIN PIE PUDDING


Ingredients:

1 can (15oz.) solid pack pumpkin
1 can (12oz.) evaporated milk (or skim evaporated)
3/4 cup sugar (or sugar substitute)
1/2 cup bisquick baking mix
2 eggs, beaten
2 Tablespoons butter or margarine., melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla whipped topping (optional)



Directions::

1. In a large bowl mix together the first eight ingredients. Transfer to crock pot coated with cooking spray.

2. Cover and cook on low for 6-7 hours.

 

 

CROCK POT PUMPKIN TEA BREAD


Ingredients:

1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 beaten eggs
1 cup canned pumpkin
1 1/2 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup chopped walnuts


Directions::

1. Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts.

2. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in Crock Pot.

3. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. No peeking until last hour.

 

 

CROCK POT RICE PUDDING WITH FRUIT


Ingredients:

1/2 gallon milk
1 cup uncooked rice
1 cup sugar
3 Tablespoons cold margarine
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches, minced
1/4 teaspoon ground cinnamon



Directions::

1. Put all ingredients into the slow cooker/Crock Pot. Stir to blend well.

2. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as desired up to 3 1/2 hours. The longer it cooks, the thicker it will be.

 

 

CROCK POT RICE PUDDING


Ingredients:

2 cups milk
1/3 cup rice
1/4 cup sugar
1 egg
1 teaspoon butter
1 teaspoon vanilla
1/8 teaspoon cinnamon
pinch of salt
pinch of nutmeg

1. Grease Crock Pot. Dissolve sugar in milk and mix all ingredients together, pour into crock pot.

2. Cook on high for 6 hours, stirring occasionally.

 

 

CROCK POT RICH BROWNIES IN A NUT CRUST


Ingredients:

1/4 cup butter or margarine, melted
1 cup chopped nuts
1 family-size package brownie mix (about 23 oz.)


Directions::

1. Pour melted butter into 2-pound coffee can; swirl to butter sides. Sprinkle with half the nuts.

2. Mix brownies according to the package
Directions:. Pour half the batter into coffee can, covering nuts evenly.

3. Add remaining half of nuts, then batter. Place can in Crock Pot. Cover top of can with 8 paper towels.

4. Cover and bake on High setting for 3 hours. Do not check or remove cover until last hour. (If using Bread 'n Cake Bake pan, bake in covered pan on High setting for 2 to 3 hours.)

5. Remove can and discard paper towels. Let stand 5 minutes. Unmold and serve warm.

 

 

 

CROCK POT RICH CHOCOLATE DESSERT


Ingredients:

1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chip (approx. 6 ounces)
3/4 cup oil
4 eggs
1 cup water


Directions::

1. Spray crock pot with non-stick spray. Mix all ingredients. Pour into Crock pot.

2. Cook on low for 6-8 hours. Serve in a bowl with ice cream.

 

 

CROCK POT SPOON PEACHES


Ingredients:

1/3 cup sugar
1/2 cup brown sugar
2 teaspoons margarine, melted
1/2 can evaporated milk
3/4 cup Bisquik
2 eggs
2 cups peaches, mashed
2 teaspoons vanilla
3/4 teaspoon cinnamon



Directions::

1. Spray slow cooker/Crock Pot with non-stick cooking spray.

2. Combine sugars and Bisquik. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon.

3. Pour into slow cooker/Crock Pot. Cook on low for 6 to 8 hours.

 

CROCK POT STREUSEL POUND CAKE


Ingredients:

1 pkg. pound cake mix (16 oz.) size
1/4 cup packed brown sugar
1 Tablespoon flour
1/4 cup finely chopped nuts
1 teaspoon cinnamon



Directions::

1. Mix cake mix according to package
Directions:. Pour batter into well greased and floured 2 pound coffee tin.

2. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot.

3. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.

 

 

CROCK POT SUGARED PECANS


Ingredients:

16 ounces pecan halves
1/2 cup butter, melted
1/2 cup powdered sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice



Directions::

1. Stir the pecans and butter in a 3 1/2-quart Crock Pot until combined. Add powdered sugar, stirring to coat.

2. Cover and cook on high for 15 minutes. Turn to low and cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze.

3. Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool before serving.

 


CROCK POT SUGARED WALNUTS & PECANS


Ingredients:

1 pound pecans or Walnut pieces
1/2 cup unsalted butter - melted
1/2 cup powdered sugar
1/4 teaspoon allspice - ground
1/8 teaspoon cloves - ground
1 1/2 teaspoon cinnamon - ground
1/4 teaspoon ginger - ground



Directions::

1. Preheat slow cooker/Crock Pot on high for 15 minutes.

2. In preheated slow cooker/Crock Pot stir the walnuts (or pecans) and butter until mixed well.

3. Add the powdered sugar, stirring to coat evenly.

4. Cover and slow-cook on high for 15 minutes.

5. Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.)

6. Transfer the nuts to a bowl.

7. In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.

 

 

CROCK POT TRIPLE CHOCOLATE MESS


Ingredients:

1 package chocolate cake mix(any)
1 pint sour cream
1 pkg. instant chocolate pudding(any size)
1 6 oz. bag chocolate chips
3/4 cup oil
4 eggs
1 cup water


Directions::

1. Spray Crock Pot with non-stick spray. Mix all ingredients.

2. Cook on low for 6- 8 hours.

 

 

CROCK POT BANANA BREAD


Ingredients:

1 3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups banana, well mashed, overripe
1/2 cup walnuts, coarsely chopped


Directions::

1. Sift together flour, baking powder, baking soda and salt.

2. With electric beater on low, fluff shortening in a small bowl, until soft and creamy. Add sugar gradually.

3. Beat in eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture.

4. Fold in walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.

5. Place on a rack in crock pot. Cover crock pot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.

6. Cook on HIGH for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

 

 


CROCK POT BANANA NUT BREAD


Ingredients:

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup chopped walnuts


Directions::

1. Cream together shortening and sugar; add eggs and beat well.

2. Sift dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts.

3. Pour into well-greased 4-6 cup mold. Cover with foil and tie a string tightly around it to keep foil down.

4. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivetin pot.

5. Cover with crock pot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking.

 


CROCK POT RAISIN BREAD PUDDING


Ingredients:

Pudding:

8 slices bread, cubed
4 eggs
2 cups milk
1/2 cup white sugar
1/4 cup butter or margarine, melted
1/4 cup raisins
1/2 teaspoon ground cinnamon

Sauce:

2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla extract



Directions::

1. Place bread cubes in a greased slow cooker. In a bowl,beat eggs and milk; stir in sugar, butter, raisins and cinnamon. Pour over bread; stir.

2. Cover and cook on HIGH for 1 hour.

3. Reduce heat to LOW; cook for 3-4 hours or until a thermometer reads 160°F.

4. Just before serving, melt butter in as aucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla.

5. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

 

 

CROCK POT RICE PUDDING


Ingredients:

2 1/2 cups cooked rice
1 1/2 cups scalded milk
2/3 cup white or brown sugar
3 eggs, beaten
1 teaspoon salt
2 Tablespoons vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup raisins
3 Tablespoons soft butter



Directions::

1. Combine all ingredients. Pour into lightly greased Crock Pot.

2. Cook on high 1 to 2 hours. Stir during first 30 minutes

 

 

CROCK POT PINA COLADA BREAD PUDDING


Ingredients:

1 (1 lb.) unsliced loaf French Bread or sourdough bread
1 (10 oz.) can frozen Pina colada drink mix
1 (6 oz.) can pineapple juice
1 (12 oz). can evaporated skimmed milk
1/2 cup cream of coconut
2 (7 or 8 oz. each) ripe bananas, sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light rum, optional
1 cup golden raisins
1 8 oz. can crushed pineapple and juice
1 teaspoon grated lemon peel
8 or 10 fresh mint sprigs



Directions::

1. With sharp knife, peel crust from bread; discard crust. Cut bread into 1-inch cubes; set aside.

2. In blender or food processor fitted with metal blade, combine half or following
Ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices.

3. Process until pureed, pour puree into 6 cup bowl. Puree remaining half or liquid ingredients and banana slices as well as eggs and liquor.

4. Combine both purees. Combine raisins and crushed pineapple with juice, set aside.

5. Place about 2/3 of bread cube in slow cooker; sprinkle 1/2 teaspoon grated lemon peel and spread 1 cup raisin pineapple mixture over bread in slow cooker.

6. Top with remaining breadcubes, then with remaining lemon peel and raisin-pineapple mixture.

7. Pour pureed ingredients into slow cooker. Cover and cook on LOW 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot.

 

 

CROCK POT INDIAN PUDDING


Ingredients:


3 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
3 eggs
1/4 cup light brown sugar
1/3 cup molasses
2 Tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ginger



Directions::

1. Lightly grease crockpot. Preheat on high for 20 minutes.

2. Bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes.

3. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth.

4. Pour into crock pot and cook on high for 2 to 3 hours or low for 6 to 8 hours.

 

 

 

 

Classic Crock Pot Pork Recipes

 

CROCK POT PORK

Ingredients:

3-5 lb. pork (may use smoked pork shoulder)
1 large onion, sliced
2 apples, peel & cut up in pieces
2 Tablespoons chutney or 1 cup dried fruit (mixed)
1 cup apple cider or apple juice
1/2 cup water
1 or 2 garlic cloves
1 bay leaf
salt & pepper to taste


Directions:

1. Cook all ingredients together in crock pot 4 or 5 hours on high temperature.

2. Thicken gravy. Remove bay leaf. Slice meat and serve.

 

 

CROCK POT PORK BARBECUE

Ingredients:

1 (5-7 lb.) fresh pork shoulder
1 Tablespoon salt
2 Tablespoons sugar
pepper to taste
1 1/4 cups vinegar
1/2 cup ketchup
1/2 cup barbecue sauce
1 1/2 Tablespoons crushed red pepper
Dash of hot sauce


Directions:

1. Put pork in crock pot. Sprinkle salt and pepper over shoulder and add vinegar.

2. Cover and simmer 12 hours.

3. Remove from pot and pick meat from bones. Strain liquid and keep approximately 2 cups.

3. Add remaining ingredients. Mix with minced meat and return to crock pot.

4. Cook on low until juice is cooked down (or cook on a high setting for shorter time).

 

 

CROCK POT PORK AND GRAVY

Ingredients:

4-5 pork shoulder chops
1 pkg. Lipton onion soup mix
1 can cream of chicken soup
10 oz. water


Directions:

1. Trim pork chops of excess fat and cut into "stew size" pieces. Lightly brown and place in bottom of crock pot.

2. Combine remaining ingredients and pour over pork. Cook 4-6 hours on low until tender.

3. Serve over rice or with mashed potatoes.

 

 

CROCK POT PORK BARBECUE

Ingredients:

1 (3-4 lb.) pork loin roast
salt and freshly ground black pepper to taste
crushed red pepper flakes or ground red pepper to taste
2 Tablespoons sugar
2 cups white vinegar
12 to 16 hamburger buns


Directions:

1. Trim fat from roast and place in 5 quart electric slow cooker.

2. Sprinkle roast with salt, pepper and crushed red pepper. Add sugar and vinegar.
3. Cook on low 12 to 14 hours.

3. When done, remove roast from cooker and place in a large skillet, reserving cooking juices.

4. Flake or shred roast, removing any fat. Mix meat, some of cooking juices and ketchup.

5. Simmer mixture over medium heat until juices evaporate. Serve on lightly toasted hamburger buns.

 

 

CROCK POT PORK CHOPS


Ingredients:

4-6 pork chops
1 can chicken with rice soup
3/4 cup flour
1 teaspoon garlic powder


Directions:

1. Mix flour and garlic powder in plastic bag. Shake pork chops in bag until well coated.

2. Fry until light brown. Place pork chops in bottom of crock pot. Cover with can of soup.

3. Cook on high for 4 hours or simmer on low several hours.

 

 

CROCK POT PIZZA PORK CHOPS

Ingredients:

6 pork loin chops, 1 inch thick (about 2 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon vegetable oil
1 medium onion chopped (1/2 cup)
2 cups tomato pasta sauce
4 cups cooked orzo
1 cup shredded mozzarella cheese (4 oz.)


Directions:

1. Remove excess fat from pork. Sprinkle pork with salt and pepper.

2. Heat oil in 12" skillet over medium-high heat. Cook pork in oil about 5 minutes, turning once, until brown.

3. Place pork in 3 1/2 to 6 quart slow cooker.

4. Sprinkle onion over pork. Add pasta sauce.

5. Cover and cook on low heat setting 4 to 6 hours or until pork is very tender.

6. Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

 


CROCK POT PORK CHOP DINNER #1

Ingredients:

1 1/2 cups diced carrot
2 1/2 cups diced potato
1 cup diced onion
1 cup diced parsnip
6 pork loin chops, trimmed of fat
1 teaspoon liquid gravy browner
10 oz. can Condensed cream of mushroom soup
1/2 cup water


Directions:

1. Put carrot in 5 qt slow cooker. Layer potato, onion and parsnip over top.

2. Brush both sides of pork chops with gravy browner. Lay over parsnip. Stir soup with water together in bowl. Pour over all.

3. Cover. Cook on Low for 9 to10 hours or High for 4 1/2 to 5 hours.

 


CROCK POT PORK CHOP DINNER #2

Ingredients:

4 pork chops
red potatoes, quarted, no set amount
1 onion, sliced into rings
2 cans cream of mushroom soup
salt and pepper, to taste


Directions:

1. Place the pork chops on the bottom of crock pot. Season chops with salt and pepper.

2. Layer the potatoes on top and season. Last layer will be the onions. Pour the soup over all of this.

3. Cook in crockpot 6-8 hours on low

 


CROCK POT PORK CHOPS A LA ORANGE

Ingredients:

3 pounds pork chops
2 cups orange juice
2 cans mandarin oranges drained, (11 oz.)
1 can pineapple tidbits drained, (8 oz.)
Salt and pepper


Directions:

1. Salt and pepper pork chops and put in a crockpot; cover with orange juice.

2. Cook on high 3 to 4 hours or on low 6 to 8 hours.

3. About 30 minutes before serving add the oranges and pineapple just to warm. Serve with rice or noodles.

 


CROCK POT PORK CHOPS AND APPLE SLICES

Ingredients:

4 pork loin chops (1" thick) well trimmed
2 medium apples peeled, cored and sliced
1 teaspoon butter
1/4 teaspoon nutmeg (optional)
salt and pepper


Directions:

1. In skillet, brown pork chops quickly; drain well.

2. Arrange a layer of sliced apples in crockpot, then a layer of pork chops; repeat. Dot with butter; sprinkle with nutmeg. Add salt and pepper.

3. Cover and cook on low setting 6 to 8 hours.

 

CROCK POT PORK HOCKS AND BLACK EYED PEAS

Ingredients:

1 1/2 cups dry black-eyed peas
4 small smoked pork hocks (1 1/2 lb.)
4 cups reduced-sodium chicken broth
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 teaspoon ground red pepper
2 cups sliced okras or one 10 oz. pkg. frozen whole okra, thawed and cut into 1/2"slices


Directions:

1. Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas by 2".

2. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour.

3. Drain and rinse peas. In a 3 1/2, 4-, or 5- quart crock pot combine the black-eyed peas, pork hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper.

4. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

5. Add okra. Cover; let stand for 10 minutes or until okra is tender.

6. Remove pork hocks. When cool enough to handle, cut meat off bones; cut meat into bite-size pieces. Discard bones and bay leaves.

7. To serve, stir meat into black-eyed pea mixture.

 



CROCK POT PORK ROAST WITH SWEET POTATOES

Ingredients:

1 (3 lb.) boneless pork roast (or cubed lean pork)
2 to 3 large sweet potatoes
1 green bell peppers
1/2 cup apple cider
3 Tablespoons brown sugar
1 teaspoon cinnamon
salt and pepper to taste


Directions:

1. Put roast or cubed pork in the crock pot. Cut sweet potatoes and green peppers in large pieces and add them.

2. Mix the remaining ingredients and pour over all; cook all day on low or about 4 hours on high. Serve with rice.

 


CROCK POT RED PORK CHOPS

Ingredients:

4-6 pork chops
1 12-oz bottle hunts chili sauce
ketchup
water
1/2 cup brown sugar
2 teaspoons dry mustard


Directions:

1. Pour Chili Sauce into crockpot, refill bottle with ketchup and pour into crockpot. Refill bottle with water and pour into crockpot.

2. Add sugar and mustard. Arrange pork chops in pot. Cook on high until done.

 


CROCK POT SAUSAGE IN TOMATO GRAVY

Ingredients:

1 finely chopped onion
4 cans tomato sauce, equal parts water
1 can tomato paste
1 can rotel smoked sausage (four links)
cooked meatballs (optional)


Directions:

1. Chop up sausage and make sure meatballs are cooked.

2. Place all ingredients in crockpot and season to taste.

3. Cook on low for 7-8 hours. Serve over rice.

 


CROCK POT SAUSAGE KRAUT

Ingredients:

1 (32 oz) bag sauerkraut (from deli or meat section)
1/2 cup dark brown sugar, packed
1 large onion, chopped coarsely
1 pound Polish sausage
1 teaspoon caraway seeds, optional


Directions:

1. Place sauerkraut in colander, and rinse well with cold water. Squeeze dry. Put into a large bowl.

2. Add brown sugar, onion, and seeds, if desired. Mix well until kraut is a delicate caramel color.

3. Place kraut mixture in a greased crock pot. Slice the sausage into large chunks, and place on top of the kraut.

4. Cook on low heat for about 6 hours. If feasible, stir about half way throughcooking time.

5. Serve hot with mashed potatoes

 

CROCK POT SOUTHWESTERN STYLE CHALUPAS

Ingredients:

1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounce) can chopped green chile peppers
2 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
salt and pepper to taste
1 quart water
1 (16 ounce) package corn chips


Directions:

1. In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper and water.

2. Simmer on low for 4 hours.

3. Remove roast and pull meat apart; remove any bones or fat. Return pork to slow cooker and continue cooking for 2 to 4 more hours.

4. Add more water if necessary. Place corn chips on a serving plate. Spoon pork mixture over chips and serve with desired toppings.

 

CROCK POT SPICED APPLE PORK ROAST

Ingredients:

1 3 lb. pork roast (any type)
1 24 oz. jar 'spiced' applesauce


Directions:

1. Place the roast into the crock pot. Pour the jar of apple sauce over the roast.

2. Cover and cook on low for 6-8 hours.

3. Remove roast, slice and serve over mashed potatoes.

 


CROCK POT TAMALE PIE

Ingredients:

2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 Tablespoon chopped fresh cilantro
1/2 lb. pork sausage
1 lb. stew meat cut into cubes
1 onion, chopped
1/2 cup finely chopped celery
1 mild green chile pepper, seeded and chopped
1/2 cup chopped sun-dried tomatoes
1 can (8 oz) drained whole kernel corn
1 can (2 1/2 oz) sliced ripe olives drained
1/2 teaspoon salt
1/8 teaspoon pepper


Directions:

1. Bring broth or bouillon to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring often. Stir in cilantro.

2. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow- cooker.

3. In large bowl, combine sausage, stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.

4. Carefully spoon into center of cornmeal-lined pot.

5. Cover and cook on LOW 7 to 8 hours. Garnish with ripe olives, if desired.

 

 

CROCK POT TANGY PORK CHOPS

Ingredients:

4 boneless pork chops (thick cut)
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium onions, chopped
1 large green pepper, sliced
1 can (14 1/2 oz) stewed tomatoes
1/2 cup ketchup
2 Tablespoons cider vinegar
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
1 beef bouillon cube
2 Tablespoons cornstarch
2 Tablespoons water


Directions:

1. Place chops in crockpot. Sprinkle with salt and pepper.

2. Add the onions, green pepper, and tomatoes. Mix ketchup, vinegar, sugar, Worcestershire, lemon juice, and bouillon.

3. Pour over veggies. Cook on low for 6-8 hours.

4. Mix cornstarch and water and stir into liquid, turn on high and cook another 30 minutes. Serve over rice.

 


CROCK POT TERIYAKI CHOPS

Ingredients:

4 boneless pork chops
1 large can pineapple slices (including juice)
1 bottle teriyaki sauce
2 Tablespoons brown sugar
salt and pepper


Directions:

1. Season the chops with salt and pepper. Place in crockpot then pour the teriyaki sauce, pineapple w/juice, and brown sugar on top.

2. Cook on low 6 hours and serve over rice.

 

CROCK POT TEX MEX PORK

Ingredients:

3 pounds pork shoulder
2 (1 ounce) packages taco seasoning mix
chili powder to taste
crushed red pepper to taste


Directions:

1. Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes.

2. Add water until meat is covered. Place lid on pot and cook on low for 8 hours.

3. Remove pork shoulder from pot and shred.

4. Serve with warm tortillas and your choice of garnishes, such as: lettuce, grated cheese, chopped onions, guacamole, salsa, sour cream, and olives.

 



CROCK POT TEX MEX PORK LOIN ROAST


Ingredients:

1 (8 ounce) can tomato sauce
1 cup barbeque sauce
1 onion, chopped
2 (4 ounce) cans diced green chili peppers
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon ground cinnamon
2 1/2 pounds boneless pork loin roast, trimmed
1/2 cup chopped fresh cilantro


Directions:

1. In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion,green chilies, chili powder, cumin, oregano and cinnamon.

2. Add pork and spoon sauce over to cover. Cover and cook on low 8 to 10 hours or until pork is tender.

3. Remove pork to a cutting board. Using 2 forks, pull meat into shreds.

4. Pour sauce into a serving dish, stir in cilantro and shredded pork.

5. Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced red onion and sour cream.

 


CROCK POT APPLE GLAZED PORK ROAST

Ingredients:

3-4 lb. port lion roast, well trimmed
salt & pepper
4 to 6 apples, quartered
1/4 cup apple juice
3 Tablespoons brown sugar
1 teaspoon ground ginger


Directions:

1. Place apple quarters on bottom of crock pot. Place roast on top. Sprinkle w/salt &pepper.

2. Combine apple juice, sugar & ginger. Spoon over roast, covering entire top.

3. Cover & cook on LOW 10-12 hrs.

 


CROCK POT APPLE GLAZED PORK ROAST #2

Ingredients:

4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 Tablespoons brown sugar
1 teaspoon ginger, ground


Directions:

1. Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.

2. Core and quarter apples. Place apple quarters in bottom of crock pot. Place roast on top of apples.

3. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.

4. Cover and cook on Low for 10-12 hours.

 

 


CROCK POT BAKED HAM IN FOIL


Directions:

1. Pour 1/2 cup water in Crock-Pot.

2. Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot.

3. Cover and cook on high 1 hour, then low 6 to 7 hours or until ham is hot. If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.

 

 


CROCK POT BARBECUE PORK SANDWICHES

Ingredients:

1 pork roast
1 bottle barbecue sauce
About 1/2 to 1 cup water


Directions:

1. Place everything in crockpot on high for 6 hrs. on high or low for about 10 hrs.

2. When done, remove meat from bone and serve on hamburger buns or rolls with more bar-b-que sauce or ketchup.

 


CROCK POT BARBECUED PORK ROAST #2

Ingredients:

1 pork roast
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce


Directions:

1. Cook roast covered in water (start with hot water) in crock pot overnight on low 10-12 hours.

2. Pour off water and pull meat into shredded pieces.

3. Sauté onion in a little butter.

4. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crock pot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.

 

 

CROCK POT BIGOS

Ingredients:

1 onion, chopped
1 clove garlic, minced
2 Tablespoons butter
1 pound cabbage
1 quart sauerkraut, rinsed and drained
1/2 pound mushrooms, sliced
1 pound boneless pork butt, cut in 1" cubes
1 pound boneless veal, cut in 1" cubes
1/2 pound Polish sausage, sliced 1/2" thick
1/2 cup beef stock
1 cup chopped tomatoes
2 tart apples, diced
1/2 cup pitted prunes
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine


Directions:

1. Combine all ingredients in crock pot and cook on low 8 to 10 hours.

 

 


CROCK POT BARBECUE SAUCE

Ingredients:

1 cup chopped celery
1 medium onion chopped
1 Tablespoon butter
2 Tablespoons vinegar
1 Tablespoon brown sugar
3 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
1 teaspoon salt (optional)
1 teaspoon mustard
1 cup ketchup
1 cup water
2 lb. ground beef


Directions:

1. Sauté the celery and onion in the butter until golden brown.< p/>

2. Combine all ingredients in a crock pot. Cook slowly for 2 - 2 1/2 hours.

 


CROCK POT BARBECUED PORK STRIPS


Ingredients:

1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce
1 8-ounce can pineapple chunks (do not drain)
3 pounds lean pork, cut into strips, browned, and drained


Directions:

1. Combine all ingredients except pork strips in Crock Pot and stir well. Add pork and stir to coat.

2. Cook on low, covered, for 8 to 10 hours. Serve with sauce.

 


CROCK POT BAYOU GUMBO

Ingredients:

3 Tablespoons all purpose flour
3 Tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water


Directions:

1. In small saucepan, combine flour and oil; mix well.

2. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.

3. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water.

4. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package.

5. Add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.

6. Serve gumbo over rice.

 

 


 

CROCK POT CAJUN BREW PORK N BEANS

Ingredients:

5 cans (14 oz.) pork-n-beans
2 8 oz. cans tomatoe sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)

the following are "to taste"
Worcestershire sauce
hot sauce
cajun seasonings
liquid smoke
mustard
brown sugar


Directions:

1. Mix all ingredients in a crockpot and set to high. Let it cook all day, stirring occasionally.

 

 


CROCK POT CANNELLINI ALLA CATANIA


Ingredients:

1 lb. dried canellini beans (white kidney beans)
6 cups water
2 hot italian sausages, sliced
1 large onion, chopped
1 large garlic clove, minced
2 large tomatoes, ripe, peeled and coarsley chopped
1 bay leaf, crumbled
1/2 teaspoon thyme, crumbled
1/2 teaspoon basil, crumbled
3 strips of orange rind (1 in.)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon instant beef broth


Directions:

1. Pick over beans and rinse. Cover beans with water in a large kettle; bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1 hour.

2. Pour into slow cooker.

3. Brown sausages in a small skillet; push to one side; sauté onion and garlic in same pan until soft.

4. Stir in tomato, bay leaf, thyme, basil, orange strips, salt and pepper and instant beef broth.

5. Bring to boiling; stir into beans; cover.

6. Cook on low for 10 hours or on high for 5 hours or until beans are tender.

 

 

CROCK POT CHOPS IN A CROCK

Ingredients:

6 pork chops, browned
1 onion, chopped
3 Tablespoons catsup
10.5 oz can cream of mushroom soup
2 teaspoons Worcestershire sauce


Directions:

1. Place into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.

 

CROCK POT CROCKED KIELBASA

Ingredients:

1/2 pound lean ground beef
1 pound kielbasa sausage, sliced
1 can whole tomatoes, (28 ounces) undrained
9 ounces frozen french-cut green beans
1 can pitted black olives, (6 ounces)(drained and left whole)
1/2 cup red wine
3 garlic cloves, minced
1 medium onion, sliced
1 medium green pepper, chopped
1 teaspoon basil, crushed
1 teaspoon oregano, crushed
1/2 teaspoon thyme, crushed
1/4 teaspoon pepper
1 pound pasta of your choice
4 ounces parmesan, freshly grated


Directions:

1. In a medium skillet, saute ground beef. When browned, transfer to crockpot.

2. Add all other ingredients except pasta and parmesan Simmer on low for 6-8 hours.

3. Cook pasta according to directions. Ladle Crocked Kielb.asa over pasta in large bowls. Use the Parmesan cheese to garnish.

 

CROCK POT AUTUMN PORK CHOPS

Ingredients:

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


Directions:

1. Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove seeds.

2. Arrange 3 chops on bottom of slow-cooking pot.

3. Place all squash slices on top; then another layer of remaining 3 chops.

4. Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon over chops.

5. Cover and cook on low for 4 to 6 hours or until done.

6. Serve one or two slices of squash with each pork chop.

 


CROCK POT AUTUMN PORK ROAST

Ingredients:

3 to 4 lb. pork roast
salt & pepper
1 cup cranberries, finely chopped
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg


Directions:

1. Sprinkle roast with salt and pepper. Place in crock pot.

2. Combine remaining ingredients. Pour over roast.

3. Cover. Cook on low for 8 to 10 hours or on High for 4-5 hours.

 


CROCK POT BEST PORK ROAST

Ingredients:

4-5 pound pork roast
6-8 cloves garlic
pepper
basil
1 cup dry white wine
onion


Directions:

1. Cut 6-8 holes into the roast just big enough to fit a clove of garlic.

2. Put a garlic clove (peeled) into each hole. Rub outside with cracked pepper and basil.

3. Pour dry white wine in the bottom of the Crock Pot. Place roast in the Crock Pot, put slices or wedges of onion on top and around the roast.

4. Cover and cook on low all day or until done.

 


CROCK POT BLACK BEAN CHILI WITH PORK


Ingredients:

1 lb. boneless pork, cut into cubes
2 (16 oz.) cans black beans, drained
1 red or yellow bell pepper, chopped
1 medium tomato, peeled, seeded and chopped
1 small red onion, thinly sliced
1 clove garlic, crushed
1/2 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 can tomato sauce
1/2 cup sour cream
2 Tablespoons chopped cilantro


Directions:

1. In a crockpot, stir together pork, beans, bell pepper, tomato, onion, garlic, cumin, chili powder, salt, and tomato sauce.

2. Cover and cook on low 8 to 9 hours. Spoon into bowls and top with sour cream and cilantro.

 

 

CROCK POT BONELESS TWICE COOKED BBQ RIBS


Directions:

1. Place about 1 1/2 lb. 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.

2. Cook on low about 5 hours until done. Cook on the BBQ to crisp them up and baste with more BBQ sauce.

 

CROCK POT CANTONESE DINNER

Ingredients:

1 1/2 lb. pork steak 1/2" thick cut into strips
2 Tablespoons oil
1 onion large, sliced
1 green pepper small cut into strips
1 4 oz. can mushrooms, drained
1 8 oz. can tomato sauce
3 Tablespoons brown sugar
1 1/2 Tablespoons vinegar
1 1/2 teaspoons salt
2 teaspoons worcestershire sauce


Directions:

1. Brown pork in oil in skillet. Drain on double paper towel.

2. Place pork strips and all remaining ingredients into crock pot.

3. Cover and cook on low for 6 to 8 Hr (high 4 hr) Serve over hot fluffy rice.

 



CROCK POT FARMER'S PORK CHOPS

Ingredients:

4 pork chops
1 clove garlic, chopped
salt & pepper to taste
4 medium potatoes, sliced
2 onions, sliced
1-1/2 cup sour cream
1-1/2 teaspoons salt
1/2 teaspoon dry mustard


Directions:

1. Trim excess fat from chops and roll in flour. Brown chops and garlic in hot fat. Season.

2. Layer in crock pot potatoes, browned chops, and onions.

3. Blend sour cream, salt, and mustard. Pour over top.

4. Cook on Low 4 - 6 hours.

 

 


CROCK POT CATALINA RIBS

Ingredients:

1 1/2-2 lb. boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina salad dressing


Directions:

1. Place ribs in crock pot.

2. Add in rest of ingredients and cook low for 5-7 hours.

 

 

CROCKPOT CHICKEN FRIED CHOPS

Ingredients:

1/2 cups all purpose flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork chops, trimmed
2 Tablespoons vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water


Directions:

1. In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops.

2. In a skillet, brown the chops on both sides in oil.

3. Place in a slow cooker or crockpot.

4. Combine soup and water; pour over chops.

5. 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.

 


CROCK POT CHOPS OR RIBS

Ingredients:

6 or 8 chops or ribs to fill crock pot
1/4 cup chopped onion
1/2 cup chopped celery
1 cup catsup
1/2 cup water
1/4 cup lemon juice
2 Tablespoons brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons vinegar
1 Tablespoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper


Directions:

1. Mix ingredients together & pour over meat in pot. Cook until tender.

 


CROCK POT COLA HAM

Ingredients:

1/2 cup brown sugar
1 teaspoon dry mustard
1/4 cup cola
3 to 4 pound pre-cooked ham


Directions:

1. Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola.

2. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture.

3. Place ham in crockpot and add remaining cola.

4. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours.

 


CROCK POT CORNY HAM AND POTATO SCALLOP

Ingredients:

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


Directions:

1. In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion; mix well.

2. In a small bowl, combine soup, milk and flour; beat with wire whisk until smooth.

3. Pour soup mixture over potato mixture and stir gently to mix.

4. Cover and cook on low setting for about 8 hours or until potatoes are tender.

 


CROCK POT COUNTRY STYLE RIBS AND KRAUT

Ingredients:

12 oz. sauerkraut
brown sugar to taste
1-2 lb. country style ribs


Directions:

1. Place the ribs in a crockpot. Sweeten the sauerkraut to taste with the brown sugar.


2. Cook on low heat 8-10 hours.

 

 

CROCK POT CRANBERRY PORK

Ingredients:

1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
3 pounds pork roast


Directions:

1. In a medium bowl, combine the cranberry sauce, salad dressing and onions.

2. Place pork in a slow cooker and pour the sauce over the pork.

3. Cook on high setting for 4 hours OR on low setting for 8 hours.

 

 

CROCK POT CRANBERRY PORK ROAST

Ingredients:

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
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


Directions:

1. Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes.

2. In a large bowl, combine the remaining ingredients; mix well and pour over the roast.

3. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice.

 


CROCK POT CRAZY STANDING UP PORK CHOPS

Ingredients:

4 loin pork chops, lean
2 medium onions, sliced
1 teaspoon butter
salt & pepper, to taste
spices of your choice


Directions:

1. Stand chops in crockpot, thin side down. Sprinkle with salt, pepper and spices of your choice.

2. Cover with the onion slices, which have been separated into rings.

3. Place butter on top, and cook on LOW heat for 6 to 8 hours, or until chops are tender and onions are done.

 


 

CROCK POT CREOLE BLACK BEANS

Ingredients:

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


Directions:

1. Brown sausage in a skillet over medium heat. Drain fat and transfer to crockpot.

2. 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.

 

 

CROCK POT JAMBALAYA

Ingredients:

1 pound chicken breasts, boneless, cut in 1" cubes
1 pound smoked sausage, sliced
1 pound shrimp, cooked
28 ounces crushed tomatoes
1 medium onion, chopped
1 green pepper, chopped
1 cup chicken broth
1/2 cup white wine
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons cajun seasoning
1 teaspoon cayenne pepper
2 cups rice, cooked


Directions:

1. Cut chicken and slice sausage. Chop onion and green pepper. Put all in slow cooker/Crock Pot.

2. Add remaining ingredients, except shrimp and rice. Cook in slow cooker/Crock Pot on low for 6-8 hours or on high for 3-4 hours.

3. 30 minutes before eating, add cooked shrimp and cooked rice; allow to heat.

 

 

CROCK POT FRANKS IN SPICY TOMATO SAUCE

Ingredients:

1 cup ketchup
1/2 cup firmly packed brown sugar
1 Tablespoon red wine vinegar
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1 clove garlic, minced
1 pound beef or chicken frankfurters, cut into 1" pieces


Directions:

1. Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crock pot.

2. Cover and cook on High until blended. Stir occasionally.

3. Add frankfurters and stir to coat. Cook until thoroughly blended.

 


CROCK POT SPARERIBS

Ingredients:

2 to 3 lb. country style spareribs (pork), fresh or frozen
1 cup ketchup
1 cup cola (coke, diet coke, etcup)


Directions:

1. Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs.

2. Cook 2 hours on high and at least 2 hours on low. May cook for several hours on low.

 

 


CROCK POT GARLIC PORK ROAST AND SWEET POTATOES

Ingredients:

3 1/2-pound pork boneless loin roast
1 Tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3 cups 1-inch pieces peeled sweet potatoes
1 medium onion, sliced
4 cloves garlic, peeled
1 cup chicken broth


Directions:

1. Remove fat from pork. Heat oil in 10-inch skillet over medium-high heat. Sprinkle pork with salt and pepper.

2. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

3. Place sweet potatoes, onion and garlic in 3 1/2- to 6 quart slow cooker. Place pork on vegetables.

4. Use small amount of the chicken broth to deglaze skillet. Pour drippings and remaining broth over pork.

5. Cover and cook on low heat setting 8 to 10 hours or until pork and vegetables are tender.

 

 

CROCK POT GLAZED COCKTAIL SAUSAGES

Ingredients:

3/4 cup apricot preserves
1/4 cup prepared yellow mustard
2 scallions chopped
1/2 pound precooked mini smoked sausages


Directions:

1. In a 1-quart mini electric slow cooker; mix together the preserves and mustard.

2. Stir in scallions and sausages. Cover, plug in the cooker and cook for 3 hours or until very hot.

3. Remove the cover, stir to mix and serve immediately with toothpicks.

 

 

CROCK POT HAM AND POTATOES #1

Ingredients:

5 or 6 potatoes, sliced thin
1 to 2 cups ham, cubed
1 medium onion, sliced
1 can cream of mushroom soup
1 cup shredded cheddar cheese


Directions:

1. Layer one half of the potatoes, ham, and onions in crockpot. Season with salt and pepper then half of the cheese.

2. Add remaining potatoes, ham, onions and cheese. Spread undiluted soup evenly over top so air doesn't reach the potatoes.

3. Sprinkle with paprika. Cover and cook on Low for 8 hours

 


CROCK POT HAM AND POTATOES #2

Ingredients:

6-8 slices ham
8-10 medium potatoes, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
Salt and pepper
1 cup grated Cheddar cheese
2 cans cream of celery or mushroom soup
Paprika


Directions:

1. Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper,then grated cheese. Repeat with remaining half.

2. Spoon undiluted soup over top.Sprinkle with paprika.

3. Cover and cook on low 8-10 hours or on high 4 hours

 


CROCK POT HAM AND SCALLOPED POTATOES

Ingredients:

1 cup water
1/2 teaspoon cream of tartar
5 medium potatoes
1 cup chopped onion
salt & pepper to taste

SAUCE

1/4 cup all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup grated cheddar cheese
2 cups cubed boneless smoked ham


Directions:

1. Combine water and cream of tartar in large bowl. Stir and add potatoes. Stir well, drain.

2. Layer potatoes and onion in a crock pot (5 quart) and sprinkle with salt and pepper.

Sauce:

1. Stir flour, salt, and pepper together in a saucepan. Wisk in milk gradually until no lumps remain.

2. Heat and stir until boiling. Pour 1/2 of sauce over potatoes. Sprinkle cheese and ham over top, then top that with remaining sauce.

3. Cover and cook on low for 9-10 hours or high for 4 1/2 - 5 hours.

 

 

CROCK POT HONEY MUSTARD BBQ SHORT RIBS

Ingredients:

3 to 3.5 lb. beef short ribs
1 Tablespoon Dijon-style mustard
1 garlic clove, crushed
2 Tablespoons honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bottled hickory smoked barbecue sauce
2 Tablespoons cornstarch
2 Tablespoons cold water
cooked noodles


Directions:

1. Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic, honey, salt, pepper, and barbecue sauce. Pour over ribs.

2. Cover and cook on LOW 6 to 7 hours or until tender. Refrigerate several hours or overnight.

3. Skim any solidified fat from top. Remove ribs; heat in microwave or conventional oven.

4. Dissolve cornstarch in cold water. Add to sauce from ribs.

5. Cook and stir in microwave or on stovetop until hot and slightly thickened. Pour hot sauce over warm ribs. Serve on cooked noodles.

 



CROCK POT HONEY RIBS AND RICE

Ingredients:

2 lb. lean spare ribs
1 can condensed beef bouillon
1/2 cup water
2 Tablespoons maple syrup
2 Tablespoons honey
3 Tablespoons soy sauce
2 Tablespoons barbecue sauce
1/2 teaspoon dry mustard


Directions:

1. Bake ribs at 350°F for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes toremove fat.

2. Cut into single servings. Combine ingredients in crackpot, stir to mix.Add ribs.

3. Cover and cook overnight or on low for 8 hours. Serve over rice.

 


CROCK POT HOT DOG AND BACON ROLLUPS

Ingredients:

2 pkg. hot dogs, cut in half
brown sugar
1 lb. bacon, cut into in the middle


Directions:

1. Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Stick a toothpick through bacon to hold.

2. Place one layer in bottom of Crock Pot and cover with brown sugar. Repeat until all the hot dogs have been used.

3. Cook 3 to 4 hours.

 

 

CROCK POT KALUA PORK

Ingredients:

4 to 5 pound pork butt
1 Tablespoon liquid smoke
2 1/2 Tablespoons sea salt


Directions:

1. Preheat oven to 325°F. Rub pork with liquid smoke and 1 1/2 Tablespoons of the salt. Wrap pork in foil and seal completely.

2. Place pork in roasting pan and bake for 5 hours.

3. After baking, shred pork, sprinkle with the remaining salt.

 


CROCK POT KIELBASA #1

Ingredients:

3 pounds of kielbasa
3 jars of peach preserves


Directions:

1. Slice the kielbasa in coins and pour the preserves on top, no need to stir.

2. Put crockpot on LOW for 4 or 5 hours.

 


CROCK POT KIELBASA #2

Ingredients:

3 pounds of kielbasa
1 - 2 pound box of dark brown sugar

 


Directions:

1. Cut up kielbasa into 1/2" chunks, put into crock pot.

2. Add whole box of brown sugar. No need to stir until brown sugar starts to liquefy.

3. Cook on low for 5 hours.

 


CROCK POT CREAMY SCALLOPED POTATOES AND HAM

Ingredients:

3 lb. medium size potatoes peeled and sliced
1 onion chopped
1 cup shredded cheddar cheese
1 cup cooked ham
1 can (10 3/4 oz) reduced fat cream of mushroom soup
1/2 cup water


Directions:

1. Combine potatoes, onion, cheese and ham in slow cooker/Crock Pot.

2. In small bowl, stir together soup & water. Pour over potato mixture.

3. Cover pot. Cook on High for 4 hours or until potatoes are tender. Stir mixture just before serving.

 

 


CROCK POT SWEET AND SOUR FRANKS

Ingredients:

1 cup chili sauce
1 cup currant jelly
3 Tablespoons lemon juice
1 Tablespoon prepared mustard
2 pounds cocktail franks or hot dogs cut into bite-sized pieces
2 cans pineapple chunks, 27 ounces each


Directions:

1. Combine first four ingredients in Crock Pot; mix well to break up jelly chunks.

2. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients.

3. Add cut-up hot dogs or cocktail franks. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Keep on low while serving.

 

 

CROCK POT SWEET AND SOUR KIELBASA

Ingredients:

1 pound kielbasa
1 (10 oz.) jar red currant jelly
1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)


Directions:

1. Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10 minutes; poke with fork to release grease from meat.

2. In slow cooker/Crock Pot, melt jelly on low heat. Add mustard.

3. When kielbasa is done boiling, rinse, then add to slow cooker/Crock Pot mixture. Coat all of the meat.

4. Simmer for 1 hour or more on low.

 


CROCK POT MAPLE COUNTRY STYLE RIBS

Ingredients:

1 1/2 pounds country style ribs
1 Tablespoon maple syrup
1 Tablespoon soy sauce
2 Tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper


Directions:

1. Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker.

2. Cover and cook on Low for 7 to 9hours

 


CROCK POT MAPLE COUNTRY RIBS

Ingredients:


3 pounds country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 Tablespoons lemon juice
1/4 teaspoon of each: salt, pepper, paprika, garlic powder and ground cinnamon


Directions:

1. Mix and cook 4-6 hours on LOW.

 


SWEET AND SOUR RIBS BROWN SUGAR SAUCE

Ingredients:


2 cups brown sugar
1/4 cup all-purpose flour
1/3 cup water
1/2 cup white vinegar
2 Tablespoons soy sauce
2 Tablespoons ketchup
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
3 lb.s meaty spare ribs, cut into 2 or 3 rib sections


Directions:

1. Mix brown sugar and flour in a saucepan. Add water. Stir.

2. Add next 5 ingredients. Heat and stir until boiling and thickened.

3. Layer ribs in a 5 quart crock pot, spooning sauce over each layer.

4. Cover. Cook on low for 10 hours or on High for 5 to 6 hours until ribs are very tender.

 


CROCK POT SWEET AND SOUR SAUSAGE BALLS

Ingredients:

1/2 cup brown sugar
2 lb. sausage
1 1/4 cups ketchup
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 can chunk pineapple


Directions:

1. Roll sausage in balls, brown and add other ingredients.

2. Cook until done in slow cooker.

 

 


 

CROCK POT SWEET AND SOUR PORK

Ingredients:

4-6 pork shoulder steaks
1 Tablespoon cooking oil
1 can (15 oz.) crushed pineapple
1/2 cup chopped green pepper
1/2 cup water
1/3 cup brown sugar
2 Tablespoons ketchup
1 Tablespoon quick-cooking tapioca
3 teaspoons soy sauce
1/2 teaspoon dry mustard


Directions:

1. In skillet, brown pork steaks on both sides in hot oil. Drain fat. Transfer to crock pot.

2. In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup, tapioca, soy sauce and dry mustard. Pour over pork steaks.

3. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Serve over rice.

 

 

CROCK POT SQUASH AND PORK CHOPS

Ingredients:

6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 Tablespoons margarine, melted
3/4 cup brown sugar
3/4 teaspoon Kitchen Bouquet or browning sauce
1 Tablespoon orange juice
1/2 teaspoon orange peel, grated


Directions:

1. Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds.

2. Arrange 3 chops on bottom of crock pot. Place all squash slices on top; then another layer of three remaining chops.

3. Combine salt, butter, sugar,bouquet sauce, orange juice and orange peel. Spoon over chops.

4. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop

 


CROCK POT CIDER MILL HAM

Ingredients:

1 to 1 1/2 lb. canned ham
1 cup apple juice
1/3 cup brown sugar
1 teaspoon prepared mustard


Directions:

1. Slice ham into 4 slices and place in crockpot.

2. Combine apple juice, brown sugar and mustard. Pour over ham slices.

3. Cover and cook 7 to 10 hours.

 

 

CROCK POT PORK CHOPS & STEW

Ingredients:


6 pork loin chops
4 Tablespoons flour
2 Tablespoons oil
6 medium potatoes, cubed
1 medium onion, chopped
1 small cabbage, cut in thin wedges
4 carrots, diced
1/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons beef bouillon granules
1/4 cup water
1 can (14 1/2 oz.) sliced stewed tomatoes
1/2 cup sour cream
2 Tablespoons cornstarch


Directions:

1. Trim fat from chops. Coat with 2 Tablespoons flour. Brown chips in oil over medium heat.

2. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat.

3. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. Do Not Stir.

4. Cover and cook on high 3 1/2-4 hours or on low for 7-8 hours.

5. Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.

 

 

CROCK POT ITALIAN SAUSAGES

Ingredients:

3-4 lb. Italian sausages (sweet or hot)
2 medium green peppers, sliced
1 large onion, sliced
28-30 oz jar spaghetti sauce


Directions:

1. Cook sausage whole in covered frying pan. Drain and slice.

2. Put all ingredients in crockpot and cook 2-3 hours on high. Turn to low to keep warm.

 

 

CROCK POT SAUERKRAUT

Ingredients:


2 bags sauerkraut, drained
1 (32 oz.) can stewed tomatoes
1 large onion, chopped
1/2 green pepper, chopped
pepper to taste
garlic powder to taste
1 pkg. smoked sausage, sliced
1 pkg. spicy hot sausage, sliced


Directions:

1. Mix first 6 ingredients together in a crock pot.

2. Cook on slow for 4 hours.

3. Spoon out 3/4 of liquid. Add sausage and cook for 2 more hours.

 


CROCK POT SAUSAGE & POTATOES

Ingredients:

1 1/2 lb. Polish sausage, sliced
1 large pkg. frozen hash brown potatoes
1 can Cheddar cheese soup
1/2 (15 oz.) can evaporated milk
1 bunch green onions, diced
pepper
garlic powder
1 can of diced chilies (optional)


Directions:

1. Grease crock pot.

2. Combine sausage, potatoes, onions and spices in crock pot.

3. Mix together soup and milk; pour over ingredients in crock pot. Stir together.

4. Simmer in pot about 6 hours, stirring occasionally.

 


CHINESE STYLE COUNTRY RIBS

Ingredients:

1/4 cup soy sauce
1 clove garlic, crushed
1/4 cup orange marmalade
4 lb. country style spareribs
2 Tablespoons catsup


Directions:

1. Combine soy sauce, marmalade, catsup, and garlicup

2. Brush on both sides of the ribs. Place in a crockpot.

3. Pour remaining sauce over all.

4. Cover and cook on low for 8 to 10 hours.

 


CROCK POT NORTH CAROLINA STYLE PORK

Ingredients:

Part 1

1 3-6 lb. pork shoulder or Boston butt roast
1 Tablespoon paprika
2 Tablespoons brown sugar
1/2 teaspoon each salt and pepper


Part 2

8 oz. cider vinegar
4 teaspoons of Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/2 teaspoon sugar
1/4 to 1/2 teaspoon of cayenne red pepper


Directions:

1. Set pork aside, mix all other ingredients in part 1 together and rub over entire pork roast.

2. Place in crock pot on high for 6-7 hours time.

3. Mix part 2 ingredients together in medium size bowl, before pork roast is done cooking.

4. When Pork roast is very tender, with a fork, remove roast from crock pot.

5. Chop roast into a very fine degree. Take a Tablespoon and ingredients from Part 2 (BBQ sauceingredients) and spoon over the chopped roast.

 

 


CROCK POT CAJUN SAUSAGE & RICE

Ingredients:

8 oz. 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 Tablespoon chicken bouillon granules
1 Tablespoon steak sauce
3 bay leaves or 1 teaspoon dried thyme
1 teaspoon sugar
1/4 to 1/2 teaspoon hot pepper sauce
1 cup uncooked instant rice
1/2 cup chopped parsley (optional)


Directions:

1. Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce,bay leaves, sugar and hot pepper sauce in crockpot.

2. Cover and cook on LOW for 8 hours.Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25minutes.

3. Stir in parsley if desired.

 

 

 

Classic Crock Pot Chicken and Turkey Recipes

Slow Cooker Chicken and Turkey


CROCK POT CHICKEN CASSEROLE

Ingredients:

4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute Rice


Directions:

1. Mix in crock pot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken.

2. Cook on low for 4 hours.

 

  

CROCK POT ZESTY CHICKEN

Ingredients:

1 chicken, cut to suit
1 can Campbell's mushrooms
1 can tomato soup
1 cup milk


Directions:

1. Cut chicken and brown in skillet or oven. Prepare mixture of soups and milk; combine ingredients.

2. Simmer in a crock pot 2 hours. Serve with mashed potatoes and green beans.

 

 

CROCK POT CORNISH HENS

Ingredients:

2 Cornish game hens
1 package pecan rice
1 1/2 cups water
Salt and pepper to taste


Directions:

1. Place rice in crockpot; stir well. Place Cornish hen on top of rice. Add salt and pepper.

2. Cook on low setting for 6-8 hours.

 

 

CROCK POT CHICKEN AND CORNMEAL DUMPLINGS

Ingredients:

1 (9 oz.) package frozen cut green beans
2 cup cubed, cooked chicken
2 cup diced potatoes
1 (13 3/4 oz.) can chicken broth
1 (12 oz.) can vegetable juice cocktail
1 teaspoon chili powder
6 drops bottled hot pepper sauce
1/3 cup yellow cornmeal
2 Tablespoons snipped parsley
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon salt
1 1/4 cup packaged biscuit mix
1 cup sharp shredded American cheese
2/3 cup milk


Directions:

1. Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot.

2. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover.

3. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed.

4. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened.

5. Drop by Tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.

 

 


CROCK POT CHICKEN

Ingredients:

1 can cream of chicken soup
1/2 can milk
1/2 can water
Salt & pepper
Poultry seasoning


Directions:

1. Brown chicken, place in crock pot.

2. Combine cream of chicken soup, milk, water, salt, pepper and poultry seasoning.

3. Pour over chicken. Cook 4 to 6 hours on low. Serve over noodles or rice.

 

 


CROCK POT CHICKEN TORTILLAS

Ingredients:

Meat from one whole chicken OR canned chicken or parts
1 can cream of chicken soup
1/2 cup green chili salsa
2 Tablespoons quick cooking tapioca
1 medium onion, chopped
11/2 cup grated cheese
1 dozen corn tortillas
Black olives


Directions:

1. Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.

2. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces.

3. Add 1/3 of the chicken 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.

4. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.

 

 

 

CROCK POT RUBY CHICKEN

Ingredients:

2 pounds chicken pieces
1 medium onions, chopped
2 Tablespoons
2 teaspoons
1 teaspoon pumpkin pie spice
1 can orange juice, concentrated
2 teaspoons orange peel, grated
1 pound cranberries
1 cup sugar


Directions:

1. Night before: Chop onions, thaw orange juice and chicken, measure spices.

2. In the morning: Add ingredients to crockpot. Cook on low 8-10 hours, till done. Serve over hot cooked rice.

 

 


CROCK POT ROAST CHICKEN

Ingredients:

1 whole chicken
salt & pepper
parsley
1/2 teaspoon each : oregano, basil, rosemary
4 Tablespoons butter


Directions:

1. Rinse chicken thoroughly. Sprinkle cavity with salt, pepper and parsley.

2. Put in crock pot breast side up. Sprinkle a little salt & pepper on it with seasoning of your choice. Dot breast with butter.

3. Do not add any liquid. Cook on high one hour and low for 10-12 hours.

 

 


CROCK POT ROAST STICKY CHICKEN

Ingredients:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion


Directions:

1. In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

2. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.

3. Place in a resealable plastic bag, seal and refrigerate overnight.

4. When ready to cook chicken put the onions into the cavity, put the chicken into thecrockpot and do not add any liquid (as the cooking process goes on it will produce it's own juices).

5. Cook on low 8 to 10 hours.

 


CROCK POT ROBUSTO CHICKEN

Ingredients:

2-4 boneless, skinless chicken breasts
1 bottle Seven Seas Robusto Italian dress
1 (16 ounce) bag egg noodles
4 oz. sour cream
1/2 cup Parmesan cheese


Directions:

1. Place chicken breasts in crock pot. Pour Italian dressing over.

2. Cover and cook on low 7 hours or high 3 1/2 hours.

3. Remove chicken from crock pot and leave turned on. Add 1/2 the sour cream and stir until dissolved.

4. Cook noodles and drain. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved.

5. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste

 

 

 

 

CROCK POT ROSEMARY CHICKEN WITH PASTA

Ingredients:

2 medium onions, sliced or chopped
2 teaspoons bottled minced garlic or 4 cloves garlic, minced
3/4 pound skinless, boneless chicken breasts or thighs
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 Tablespoons wine vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon dried rosemary, crushed or1 Tablespoon fresh
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4 oz) can sliced mushrooms, drained
1 package (8 oz) dried pasta (penne, mostaccioli, or elbow macaroni)
Grated Parmesan cheese


Directions:

1. In a 3-1/2 to 4-1/2 quart crockpot, place the onions and garlic. Add chicken to crockpot.

2. In a mixing bowl combine undrained tomatoes, tomato paste, vinegar,bay leaves, sugar, rosemary, salt, and pepper; mix well.

3. Pour over chicken. Cover and cook on LOW heat setting for 7 hours. Or, cook on HIGH heat setting for 3-1/2 hours.

4. When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to10 minutes more to heat through.

5. Cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

 


CROCK POT SALSA CHICKEN

Ingredients:

1 package chicken breast tenders
1 (16oz.) Pace chunky Salsa (mild, medium, or hot)


Directions:

1. Mix all ingredients in a crockpot.

2. Cook for 2 to 3 hours on low.

 

 

CROCK POT SAUCY CHICKEN

Ingredients:

6 drumsticks (skinless)
6 thighs (skinless)
1 (14 oz) can of diced tomatoes with garlic (undrained)
1 can tomato paste
2 teaspoons chicken bouillon granules
1/4 cup of chopped onion, dried
1/4 teaspoon crushed red pepper1
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder


Directions:

1. Mix ingredients and pour over chicken.

2. Place all ingredients in crock pot for 1 hour on high heat, then on low for 4-5 hours or until chicken is tender.

 

 

CROCK POT SAUCY CHICKEN THIGHS

Ingredients:

3 pounds skinless chicken thighs
1 can Italian style diced tomatoes
1 can tomato sauce
1 chopped onion
2 cloves minced garlic
salt and pepper to taste
1 teaspoon Italian Seasoning


Directions:

1. Layer all ingredients in crock pot and cook on high 1 hour then low 6 hours.

2. Serve with spinach fettuccini, mashed potatoes or rice.

 


CROCK POT SMOTHERED CHICKEN

Ingredients:

4 chicken breasts, skinless & boneless
12 oz. Baby Bella mushrooms, sliced
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can French Onion Soup
1 large onion, sliced
2 medium potatoes, cubed
2 medium carrots, sliced


Directions:

1. Cut the chicken into bite size chunks and quickly brown in a small amount of olive oil.

2. Remove from pan, set aside and brown onion until almost soft. Add mushrooms and sauté for additional 5 minutes.

3. Layer vegetables in bottom of crock, add some of the onion/mushrooms, then all of the chicken. Top with rest of onions/mushrooms.

4. Empty all three soups into sauté pan. Stir and deglaze thoroughly then pour over chicken.

5. Cook on high for 2 hours, then on low for another 2 -1/2 hours.

 


CROCK POT SOUR CREAM SALSA CHICKEN

Ingredients:

4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 Tablespoons cornstarch
1/4 cup light sour cream


Directions:

1. Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle withTaco Seasoning. Top with salsa.

2. Cook on low for 6-8 hours.

3. When ready to serve, remove the chicken from the pot.

3. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce.

5. Stir in 1/4 cup of sour cream. Serve.

 

 

CROCK POT SOUTHWESTERN CHICKEN STEW

Ingredients:

3 boneless skinless chicken breasts
1 can Rotel tomatoes
1 can black beans or1 can of red beans
2 cans cream of mushroom or cream of chicken soup
2 cans of corn or one bag of frozen corn
2 cups of water or chicken broth


Directions:

1. Put all ingredients in crock pot. Do not drain cans of corn and beans.

2. Cook on low for about 8 hours. If using whole pieces of chicken, take them out, cut them up, and put them back into the crock pot.

 


CROCK POT SOY CHICKEN #1

Ingredients:

1 whole chicken, cut into 8 pieces
2 cups chicken broth
1/4 cups soy sauce
1/4 cups Worcestershire sauce
5 or 6 small to medium sized potatoes
3 medium carrots
1/2 an onion, chopped
2 whole garlic cloves, chopped
1/2 teaspoon oregano
1 Tablespoon cooking oil


Directions:

1. Brown chicken in oil in a skillet. Chop potatoes into bite size pieces, dice carrots and onion.

2. Put veggies, including garlic cloves, into crock pot; add seasonings, soy and Worcestershire sauce. Mix.

3. Add chicken and pour broth over all. Cook on high about 5 hrs, low about 8.

 

 

CROCK POT SOY CHICKEN #2

Ingredients:

5 pounds skinless chicken thighs
1 cup ketchup
1 cup soy sauce
1 cup sugar


Directions:

1. In the crock pot mix together the ketchup, soy sauce and sugar.

2. Wash the chicken and add to the sauce and mix well.

3. Cook on low heat 7-8 hours.

 


CROCK POT SWEET AND SOUR CHICKEN

Ingredients:

2 Tablespoons ketchup
1 cup water
1/2 cup white vinegar
1 Tablespoon soy sauce
1 cup brown sugar, packed
1 1/2 pounds chicken breasts (boneless skinless, cubed)
2 Tablespoons cornstarch
2 Tablespoons water


Directions:

1. Combine first 5 ingredients in the crock pot and mix well.

2. Add chicken and cook on lowfor 6-8 hours OR on high for 3-4 hours.

3. Combine cornstarch and water in small bowl. Stir into slow cooker.

4. Cook on high setting for about 15-20 minutes, stirring often, until thickened.

 


CROCK POT SWEET AND TANGY CHICKEN

Ingredients:

8 skinless, boneless chicken breasts, divided
2 (18 ounce) bottles prepared barbecue sauce
1 (15 ounce) can pineapple chunks, juice reserved
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced


Directions:

1. Place 4 of the chicken breasts in the bottom of a slow cooker.

2. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlicup

3. Mix well and pour half of this mixture over the chicken in the slow cooker.

4. Place the remaining chicken in the slow cooker and top with the remaining sauce.

5. Cook on low setting for 8 to 9 hours.

 


CROCK POT SWISS CHICKEN CASSEROLE

Ingredients:

6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted


Directions:

1. Lightly grease crock pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese.

2. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix.

3. Drizzle melted butter over stuffing mix.

4. Cook on low 8 to 10 hours or high 4 to 6 hours.

 

 

 

CROCK POT ANGEL CHICKEN

Ingredients:

6 boneless chicken breasts
1/2 cup butter
1 pkg dry Italian salad dressing mix
1 can golden mushroom soup
1/2 cup white wine
4 oz. onion & chive cream cheese
1 package angel hair pasta (cook according to box directions)


Directions:

1. Place chicken in crock pot.

2. In sauce pan melt butter. Stir in Italian salad dressing mix, soup, cream cheese & wine. Pour over chicken.

3. Cook on low for 4-5 hours. Pour over cooked angel hair pasta.

 


CROCK POT HOMESTYLE CHICKEN

Ingredients:

1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 cup sauterne or sherry
2 Tablespoon butter or margarine, melted
2 Tablespoon dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 Tablespoon onion, chopped


Directions:

1. Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.

2. Place in crock pot. Sprinkle with dry salad mix.

3. Cover and cook on low for 5 to 6 hours.

4. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth.

5. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.

 

 


CROCK POT CHICKEN IN MUSHROOM GRAVY

Ingredients:

3 whole chicken breasts, halved
1/4 cup dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper


Directions:

1. Place chicken pieces in crock pot. Season with salt and pepper.

2. Mix wine and soup, pour over chicken. Add mushrooms.

3. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours.

 

 

CROCK POT BARBECUE CHICKEN I

Ingredients:

1 Chicken, cut up and skin removed
1 cup ketchup
3/4 cup brown sugar
3 Tablespoons Worcestershire sauce


Directions:

1. Place chicken in crockpot. Combine remaining ingredients and pour over chicken.

2. Cook 4 hours on high or 8-10 hours on low.

 

 

CROCK POT BARBECUE CHICKEN II

Ingredients:

4-6 pieces chicken
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 teaspoon mesquite seasoning
1/2 teaspoon garlic powder
1 teaspoon red pepper flakes


Directions:

1. Mix BBQ sauce with all other ingredients. Place chicken in crockpot. Pour sauce over all.

2. Cook slowly on low heat in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw.

 


CROCK POT BARBECUE CHICKEN III

Ingredients:

1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme


Directions:

1. Place chicken in slow cooker. Combine all other ingredients and pour over chicken.

2. Cover tightly and cook on low for 6-8 hours.

 


CROCK POT CHEESY CHICKEN

Ingredients:

3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup


Directions:

1. Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder.

2. Put in crockpot and add the three soups straight from the cans.

3. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles.

 

 

CROCK POT CHICKEN CACCIATORE

Ingredients:

1 whole chicken, cut up
1 large undrained can of cut-up tomatoes
1 cut-up onion
1 cut-up green pepper
1 minced garlic (to taste)
1 Tablespoon Italian herbs
red pepper flakes to taste


Directions:

1. Place cut up chicken in slow cooker/Crock Pot.

2. Cover with all ingredients.

3. Cook all on low 6-8 hours until falling apart.

 


CROCK POT CHICKEN CASSEROLE

Ingredients:

1 8oz pkg noodles
3 cups diced cooked chicken
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 4 oz can mushrooms
1 4 oz jar pimiento
1/2 cup parmesan cheese
1 1/2 cups cream style cottage cheese
1 cup grated charp process cheese
1 can cream of chicken soup
1/2 cup chicken broth
2 Tablespoons melted butter
1/2 teaspoon basil


Directions:

1. Cook noodles according to package directions and drain and rinse thoroughly.

2. In a large bowl, combine remaining ingredients with noodles until well mixed.

3. Pour mixture into greased crockpot. Cover and cook on low for 6-8 hours or high 3-4 hours.

 

 

CROCK POT CHICKEN TORTILLAS

Ingredients:

Meat from1 whole chicken OR canned chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 Tablespoons quick cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese
1 dozen corn tortillas
black olives


Directions:

1. Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.

2. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese.

3. Repeat layers of tortillas topped with chicken mixture, onions and cheese.

4. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.

 


CROCK POT CHICKEN WINGS IN BBQ SAUCE

Ingredients:

3 pounds chicken wings (16 wings)
salt and pepper to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional


Directions:

1. Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections.

2. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes; 10 minutes for each side or until chicken is brown.

3. Transfer chicken to slow cooker/Crock Pot.

4. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and if more heat is desired...Tabasco to taste in a small mixing bowl.

5. Pour over chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2 1/2 hours. Serve directly from slow cooker/Crock Pot.

 

 

CROCK POT CHICKEN WINGS IN TERIYAKI SAUCE

Ingredients:

3 pounds chicken wings (16 wings)
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, minced
1/4 cup dry cooking sherry


Directions:

1. Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections.

2. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown.

3. Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl.

4. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2 -3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce.

5. Serve from Slow Cooker.

 


CROCK POT CHICKEN AND STUFFING

Ingredients:

4 Chicken Breasts, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste


Directions:

1. Season chicken breasts with salt and pepper and place chicken breasts in crockpot.

2. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese oneach breast.

3. Combine both cans of soup and milk. Cover chicken breasts with soup mixture.

4. Sprinkle stuffing mix over all. Drizzle melted butter on top.

5. Cook on low for 6-8 hours.

 

 

CROCK POT CHICKEN CHILI

Ingredients:

2 whole chicken breasts, boneless, skinless, cut into 1/2" chunks
2 stalks celery
1 medium onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or1 package package white kidney beans)
6 oz. mushrooms
Olive oil


Directions:

1. Brown chicken in1 Tablespoon olive oil.

2. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours.

3. Serve with bread or taco chips.

 


CROCK POT CHICKEN CURRY

Ingredients:

2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 cup dry sherry
2 Tablespoon butter
2 green onions with tops, finely chopped
1 teaspoon curry powder
1 teaspoon salt
Dash of pepper
Fluffy rice


Directions:

1. Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice.

2. Cover and cook on high setting 2 1/2 to 4 hours. Serve over hot rice.

 

 

CROCK POT CHICKEN MERLOT WITH MUSHROOMS

Ingredients:

2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 cup sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 Tablespoons quick-cooking tapioca
2 Tablespoons snipped fresh basil or11/2 teaspoon dried basil, crushed
2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 Tablespoon finely shredded Parmesan cheese


Directions:

1. Rinse chicken; set aside. In a 4-or 5-quart crock pot place mushrooms, onion, and garlic.

2. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil.

4. To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles. Sprinkle with Parmesan cheese.

 

 


CROCK POT CHICKEN OR TURKEY PIE

Ingredients:

3 cups diced cooked chicken or turkey
2 cans (141/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust


Directions:

1. In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables.

2. Cover and cook on low 8 to10 hours or on high 4 to 6 hours. Remove bay leaf.

3. Preheat oven to 400 degrees.

4. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into Crock Pot. Stir in pepper, poultry seasoning, and salt.

5. Remove the liner from Crock Pot base and carefully place 9-inch pie crust over the mixture.

6. Place the crock pot liner inside preheated oven and bake (uncovered) for about 15 minutes, or until browned.

*If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.

 


CROCK POT CHICKEN WITH CHEESE SAUCE

Ingredients:

2 chicken breast halves
1 can cream of chicken soup
Swiss cheese (2 large slices)
white wine


Directions:

1. Place two chicken breast halves in crock pot (frozen or thawed).

2. Mix together one can cream of chicken soup & half soup can of white wine; pour over chicken.

3. Place two slices Swiss cheese over top of chicken breasts (processed cheese melts and blends more easily).

4. Cook in crock pot for 2 -3 hours (on high) or 3-4 hours (on low). Serve over steamed rice.

 


CROCK POT CHILI CHICKEN

Ingredients:

3 whole chicken breasts (1 1/2 to2 lbs, cut in1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 Tablespoon vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2 /3 cup picante sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt


Directions:

1. Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted.

2. Transfer to slow cooker/Crock Pot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.

 


CROCK POT CREAM CHEESE CHICKEN

Ingredients:

1 frying chicken, cut up
2 Tablespoon melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz. brick of cream cheese, cut up in cubes
1/2 cup chicken broth
1 large onion
crushed garlic to taste


Directions:

1. Brush chicken with butter and sprinkle with the dry Italian seasoning mix.

2. Cover and cook on low for 6-7 hours.

3. About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan.

4. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.

5. Pour sauce mixture over chicken in crock pot and cook an additional 30-45 minutes.

6. Remove chicken to platter and stir sauce before putting in gravy.

 

 

CROCK POT COUNTRY CAPTAIN CHICKEN BREASTS

Ingredients:

2 medium-size Granny Smith apples
1 small onion, finely chopped
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced or pressed
2 Tablespoons dried currants
1 Tablespoons curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
1 can (about 14 1/2 oz.) diced tomatoes
6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
1/2 cup chicken broth
1 cup long-grain white rice
1 pound large raw shrimp, shelled and deveined
1/3 cup slivered almonds
salt
chopped parsley


Directions:

1. Quarter, core, and dice unpeeled apples.

2. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes.

3. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture. Pour in broth.

4. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).

5. Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree F oven. Stir rice into cooking liquid.

6. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).

7. Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).

8. Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.

9. To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.

 

 


CROCK POT CRANAPPLE CHICKEN BREAST BAKE

Ingredients:

4 to 6 boneless, skinless chicken breast halves
4 to 6 green onions
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple
1 clove garlic very thinly sliced
2 Tablespoons brown sugar
2 Tablespoons water
1 teaspoon lemon juice
2 teaspoons butter


Directions:

1. Place chicken breasts in a 2 -quart (or larger) crockpot.

2. Add remaining ingredients in the order given, dotting evenly with the butter last.

3. Cover and cook on low for 6 to 7 hours. Serve over rice.

 

 


CROCK POT ARROZ CON POLLO

Ingredients:

4 Chicken breast halves, skin and excess fat removed
1/4 teaspoon salt
1/4 teaspon pepper
1/4 teaspoon paprika
1 Tablespoon oil
1 medium onion, chopped
1 small red pepper, chopped1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves
1 (14 1/2 ounce) can crushed tomatoes
1 (10 oz) package frozen peas


Directions:

1. Season chicken with salt, pepper, and paprika.

2. In a medium skillet, heat oil over medium-high heat. Add chicken and brown. Put chicken in the crock pot.

3. In a small bowl, combine remaining ingredients except the peas. Pour over chicken.

4. Cover, cook on Low 7-9 hours (High 3-4 hours). One hour before serving, add peas.

 

 

CROCK POT AUTUMN CHICKEN

Ingredients:

2 large or 4 small chicken breasts
1 medium yellow squash, cubed
2 carrots
1 acorn squash
1 (14.5 oz.) can of chicken broth
garlic
salt
pepper
nutmeg
honey


Directions:

1. Peel and chop squash and parsnips and place them in the bottom of the crockpot.

2. Sprinkle with garlic. Place chicken on top. Pour in broth.

3. Cut acorn squash into chunks and slice off the skin. Place on top of chicken.

4. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.

5. Cook on low 8-10 hours.

 


CROCK POT BOURBON BREAST OF CHICKEN

Ingredients:

4 chicken breasts halves
1/4 cup flour
1/2 teaspoon paprika
Salt
2 Tablespoons butter
2 Tablespoons oil
2 Tablespoons onion, chopped
2 Tablespoons parsley, chopped
1/4 teaspoon dried chervil
1/4 cup bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 teaspoon sugar
Salt & Pepper


Directions:

1. Dredge chicken in flour which has been mixed with paprika and a little salt.

2. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned.

3. Stir in onion, parsley and chervil and cook a moment. Remove from heat.

4. Place chicken in crock pot. Combine remaining ingredients and pour over chicken.

5. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice.

 

CROCK POT BUFFALO CHICKEN BREASTS

Ingredients:

4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Paprika


Directions:

1. Place chicken in crockpot. Mix together remaining ingredients and pour over chicken.

2. Sprinkle with paprika. Cook on Low for 6 to 8 hours.

 

 

CROCK POT BRAISED CHICKEN CURRY WITH YAMS

Ingredients:

Canola oil
2 pounds chicken legs and thighs
2 large white onions chopped
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1/3 cup madras curry powder
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste


Directions:

1. In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside.

2. 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.

3. Mix quickly for2 minutes making sure not to burn the curry powder.

4. Add back the chicken, banana, bay leaves, yams and chicken stock. Check for seasonings.

5. Bring to a boil and then simmer slowly for 2 hours. Serve on basmati rice.

 

 

 

CROCK POT CHICKEN CASABLANCA

Ingredients:

1 large onion, sliced
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced1" thick
1 (15 oz.) can garbanzo beans, drained
3 pounds boneless, skinless chicken breast pieces
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 (14 1/2 oz.) can chopped tomatoes
2 Tablespoons chopped parsley
1 Tablespoon chopped cilantro


Directions:

1. Combine first eight ingredients in crock pot. Combine spices in small bowl and sprinkle over ingredients in crock pot.

2. Add chopped tomatoes. Cover; cook on Low 8 to 10 hours (High 4 to 5 hours).

3. Stir in parsley and cilantro before serving. Serve over cooked rice.

 


CROCK POT BROWN RICE AND CHICKEN

Ingredients:

1 cup diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 cups cooked brown rice
1/4 cup dry white wine
2 cups chicken broth
1 cup sliced almonds


Directions:

1. Combine all ingredients in slow cooker.

2. Cook on low 6 to 8 hours. Serve with sliced almonds lightly toasted.

 


CROCK POT CAFE CHICKEN

Ingredients:

4 pounds cut up chicken
1 onion chopped
2 cloves of garlic, chopped
1 green pepper chopped
1 medium ripe tomato, peeled & chopped
1 cup dry white wine
Pinch of Cayenne pepper


Directions:

1. Combine all ingredients in slow-cooker.

2. Cover, set on low and cook for 6-8 hours.

 

  

CROCK POT CHEESY CHICKEN BAKE

Ingredients:

1 can mushroom soup
1 can cream of broccoli soup
1 can broccoli cheese soup
2 pounds chicken breasts (boneless, skinless)
1 can mixed vegetables
1-2 Tablespoons tapioca for thickening
1 cup shredded cheddar cheese


Directions:

1. Dice chicken put in crockpot sprinkle with salt and pepper. Pour all three cans of soup over chicken and stir.

2. Cover and cook on low about 4-6 hours.

3. About an hour before serving add mixed veggies, cheese and thicken with tapioca.

 


CROCK POT CHICKEN I

Ingredients:

1 frying chicken, cut up Salt & pepper
1 can cream of mushroom soup
1/2 cup sauterne or sherry
2 Tablespoon butter or margarine, melted
2 Tablespoon dry Italian salad dressing mix
2 (3 oz.) packages cream cheese, cut in cubes
1 Tablespoon onion, chopped


Directions:

1. Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot.

2. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.

3. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth.

4. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.

 

 

 

CROCK POT CHICKEN ALA KING

Ingredients:

1 can cream of chicken soup
3 Tablespoons flour
1/4 teaspoon pepper
Dash of cayenne pepper
1 pound boneless, skinless chicken breasts, cut into cubes
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 oz.) frozen peas, thawed
2 Tablespoons diced pimentos, drained
Hot cooked rice


Directions:

1. Combine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken, celery, onion and green pepper.

2. Cover and cook on low 7-8 hours or until meat is cooked through.

3. Stir in peas and pimentos. Cook 30 minutes longer. Serve over rice.

 

CROCK POT CHICKEN AND DUMPLINGS

Ingredients:

4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion, chopped
3 pounds chicken parts, cut up
2 cups chicken broth
2 stalks celery
1 Tablespoon minced parsley
2 carrots, peeled, sliced
1 teaspoon black pepper
Salt to taste
1/2 teaspoon ground allspice
1 cup dry white wine
1 can refrigerated biscuits
1/2 cup heavy cream
2 Tablespoons flour


Directions:

1. In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crock pot.

2. Add remaining ingredients except heavy cream, flour and biscuits.

3. Cook on high 2 -1/2 to 3 hours, or on low 5 to 7 hours.

4. When chicken is done, remove pieces to plate and let cool, then debone.

5. While chicken is cooling, mix flour and cream together, then stir into crock pot.

6. 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.

7. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.

 

 

CROCK POT CHICKEN AND RICE

Ingredients:

3/4 cup rice
1 can cream of celery soup
1 can cream of mushroom soup
1 small can whole mushrooms
1 small jar pimento strips, drained
1/2 green pepper, chopped
1/2 onion, chopped
1 can water chestnuts, drained, sliced
8 chicken breasts, halved
Grated Parmesan cheese


Directions:

1. Place rice in crock pot. Combine remaining ingredients except chicken and cheese in bowl. Mix well.

2. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all.

3. Cook on high for 3 hours or until chicken is tender. Garnish with cheese.

 

 

CROCK POT CHICKEN AND SAUSAGE PAELLA

Ingredients:

2 1/2 pounds meaty chicken pieces
1 Tablespoon cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 Tablespoons snipped fresh thyme or2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon thread saffron or1/4 teaspoon ground turmeric
1 (14 1/2 oz.) can reduced-sodium chicken broth
1/2 cup water
2 cup chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 cup frozen green peas
3 cup hot cooked rice


Directions:

1. Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat.

2. In a 4 or 5 quart crock pot place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmericup Pour broth and water over all.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

4. 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.

 

CROCK POT CHICKEN BREASTS & MUSHROOMS

Ingredients:

4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. jar sliced mushrooms
1 teaspoon sugar
1 teaspoon garlic powder
salt & pepper to taste
1 teaspoon Greek seasoning
1 package egg noodles, cooked


Directions:

1. Combine soups, sugar, and mushrooms. Place in crock pot.

2. Wash chicken breasts and sprinkle with garlic powder, Greek seasoning, salt, and pepper. Put in crock pot.

3. Cook on high 4-5 hours or low 8-10 hours.

4. Cook noodles according to package directions & add margarine as desired. Serve with prepared chicken breasts.

 


CROCK POT CHICKEN CACCIATORE

Ingredients:

1 large onion, thinly sliced
1 1/2 pound skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
1/4 cup dry white wine
1/4 cup water


Directions:

1. Put sliced onion in bottom of crock pot. Add chicken pieces.

2. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken.

3. Cover; cook on Low 7 to 9 hours (High for 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli.

 

CROCK POT CHICKEN CACCIATORE 2

Ingredients:

1 small can tomatoes, diced
2 cans (small ones) tomato paste
1/2 cup dry white wine
1 can mushrooms
1 small onion, sliced
4 cloves garlic, sliced
1 Tablespoons Italian Seasoning
1 teaspoon basil
1 teaspoon oregano


Directions:

1. Mix all ingredients together and pour over the top of the chicken.

2. Cook on LOW all day.

 


CROCK POT CHICKEN CACCIATORE 3

Ingredients:

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


Directions:

1. Wash and drain the chicken pieces. Heat the oil in a deep skillet.

2. 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.

3. Saute the onion, mushrooms, carrots, green peppers, and garlic in the same skillet for10 minutes. Add the tomatoes and saute for another 5 minutes.

4. Stir in the tomato paste, wine, herbs, salt and pepper, and cook over medium heat for another 5 minutes.

5. Add all the chicken pieces and mix well. Turn down the heat very low, and simmer, covered, for 1 hour.

 


CROCK POT CHICKEN CASSEROLE

Ingredients:

4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute Rice


Directions:

1. Mix in crockpot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken.

2. Cook on low for 4 hours.

 



CROCK POT CHICKEN CORDON BLEU

Ingredients:

4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss cheese
1 can cream of mushroom soup(can use any cream soup)
1/4 cup milk


Directions:

1. Put ham and cheese on chicken. Roll up and secure with a toothpick.

2. Place chicken in crock pot so it looks like a triangle. Layer the rest on top.

3. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink.

 

 


CROCK POT CHICKEN ENCHILADAS II

Ingredients:

1 large can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 small can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg sharp cheddar cheese


Directions:

1. Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges.

2. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top.

3. Cook on low temp all day.

 


CROCK POT CHICKEN FRICASSEE

Ingredients:

1 can 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


Chive Dumplings Ingredients:

3 Tablespoons shortening
1 1/2 cups flour
2 teaspoon baking powder
3/4 teaspoon salt
3 Tablespoons fresh, chopped chives, or 2 Tablespoons dried chives
3/4 cup skim milk


Directions:

1. Spray crockpot with non-stick cooking spray. Place chicken in crockpot.

2. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours.

3. 1 hour before serving, prepare chive dumplings by mixing dry ingredients and shortening. Add chives and milk, combine well.

4. Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on high for 30 minutes.

 

 


CROCK POT GLAZED CHICKEN

Ingredients:

4 skinless boneless chicken breasts
6 oz. frozen concentrated orange juice
1/2 teaspoon thyme
salt pepper


Directions:

1. Place chicken in crockpot. Mix the thyme and orange juice and pour over.

2. Cook about 4-5 hours on low. Season to taste.

 

 

CROCK POT CHICKEN IN SPICY SAUCE

Ingredients:

1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup chicken broth
3 cloves garlic minced
1 whole chicken, cut into skinless serving size pieces


Directions:

1. Combine all ingredients except chicken in a bowl. Dip each peice of chicken in the sauce. Place in the slow cooker.

2. Pour remaining sauce over the top. Cook on low for 6-8 hours or high 3-4 hours.

 


CROCK POT CHICKEN PARMIGIANA

Ingredients:

3 chicken breasts
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry bread crumbs
1 1/4 cup butter
1 can pizza sauce (10.5 ounces)
6 slices mozzarella cheese
Parmesan cheese


Directions:

1. If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs.

2. In large skillet saute chicken in butter. Arrange chicken in pot. Pour pizza sauce over chicken.

3. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes.

 

 

CROCK POT CHICKEN PIZZA

Ingredients:

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 teaspoon thyme
4 cloves garlic, pressed
1 bay leaf

 

1. Place all ingredients in slow cooker. Stir to make sure all chicken is coated well.


2. Cook on Low setting for 8 hours, until chicken and vegetables are tender.

 


CROCK POT CHICKEN SAUSAGE CASSOULET

Ingredients:

1 package frozen lima beans
1 cup tomato juice
1 carrot, sliced
1 stalk celery, sliced
1 onion, chopped
1 clove garlic, minced
1 bay leaf
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


Directions:

1. Place carrots, limas, celery and onions on bottom of crock pot which has been sprayed with Pam.

2. Combine herbs, juice and bouillon and add to vegetables. Place chicken on top of vegetables.

3. Cut sausage into pieces. Put chicken and sausage on top of veggies.

4. Cover crockpot and cook on Low heat for10 hours or on high for 5 hours. Remove bay leaf before serving.

 


CROCK POT CHICKEN STEW

Ingredients:

2 pounds chicken breasts/skinless Boneless/ cut in1" cubes
2 cups chicken broth
3 cups potatoes; peel, cube
1 cup onion; chop
1 cup celery; sliced
1 cups carrots; sliced thin
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
6 oz tomato paste
1/4 cup cold water
3 Tablespoons cornstarch


Directions:

1. In a slow cooker, combine the first11 ingredients; cover and cook on HIGH for 4 hours.

2. Mix water and cornstarch until smooth; stir into stew.

3. Cook, covered, 30 minutes more or until the vegetables are tender.

 

CROCK POT CHICKEN STEW MEXICAN STYLE

Ingredients:

2 pounds skinless boneless chicken breasts cut into 1 1/2" peices
4 medium 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


Directions:

1. Mix all ingredients together in crockpot, cook 7-9 hours on low.

2. Serve with warm flour tortillas.

 


CROCK POT CHICKEN STEW

Ingredients:

2 or 3 uncooked boneless, skinless chicken breasts
1 can of white beans, undrained
1 can of petite diced tomatoes, undrained
chopped onion to taste
1 yellow pepper, diced
1 cup of cooked instant rice


Directions:

1. Place chicken on bottom of crock pot.

2. Pour over can of white beans.

3. Pour over can of diced tomatoes.

4. Sprinkle chopped onion and yellow pepper. Sprinkle salt and pepper over all, and other favorite spices to taste.

5. Cook on high for 5 hours.

6. 1 hour before serving, break up chicken pieces into bite sized chunks and mix in cooked instant rice.

7. Stir and reduce to Low for last hour.

 


CROCK POT CHICKEN STROGANOFF

Ingredients:

1 cup sour cream
1 Tablespoon all-purpose flour
1 envelope (.87 to1.2 oz) chicken gravy mix
1 cup water
1 pound boneless, skinless chicken breast halves, cut into1" 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


Directions:

1. Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crock pot until smooth.

2. Stir in chicken, stew vegetables and mushrooms.

3. Cover and cook on low heat setting 4 hours or until chicken is tender and sauce is thickened.

4. Stir in peas.

5. In separate bowl, mix baking mix and onions. Stir in milk just until moistened.

6. Drop dough by rounded Tablespoonfuls onto chicken-vegetable mixture.

7. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings comes out clean.

 


CROCK POT CHICKEN THIGHS

Ingredients:

6 chicken thighs (remove skin)
1 can Italian-style diced tomatoes (28 oz)
salt and pepper


Directions:

1. Place all ingredients into the crockpot and cook on high for about 3 hours. Serve with egg noodles.

 

 


CROCK POT CHICKEN WINGS

Ingredients:

5 pound chicken wings
2 cup brown sugar
1 cup French's mustard
4 Tablespoons soy sauce


Directions:

1. Cut each wing into 3 pieces - throw away the tip.

2. Brown in skillet until golden brown and put in slow cooker, turn on low heat.

3. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid.

4. Pour over the wings and cook on low 4-8 hours.

 

 

 


CROCK POT COQ AU VIN 1

Ingredients:

12 small White onions, peeled
4 pound roasting chicken, cut up
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup brandy or cognac
2 cloves garlic, peeled and crushed
1/4 teaspoon ground thyme
1 bay leaf
1 1/2 cup dry, strong red wine
5 Tablespoons all-purpose flour
1 cup chicken bouillon
3/4 pound fresh mushrooms, wiped and stemmed
1 tablespoon butter
1/4 teaspoon salt
1 Tablespoon chopped fresh parsley


Directions:

1. Place the onions in the slow cooker.

2. 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 teaspoon salt and the pepper.

3. 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.

4. 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.

5. Cover and cook on Low 7-9 hours.

6. About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat for 5 minutes.

7. Season with 1/4 teaspoon 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.

8. Garnish the Coq au Vin with parsley before serving.

 

 

CROCK POT CRANBERRY CHICKEN

Ingredients:

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
2 Tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar
1 1/2 Tablespoons cornstarch blended wwith 2 Tablespoons cold water
salt


Directions:

1. In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top.

2. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover.

3. Cook at low setting until chicken is very tender when pierced (6 to 7 hours).

4. Lift out chicken when done, blend cornstarch mixture into cooking liquid.

5. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes).

6. Season to taste with salt; pour over chicken.

 

 

CROCK POT CREAMY CHICKEN DINNER

Ingredients:

4 boneless/skinless chicken breasts seasoned with garlic powder, onion powder and seasoned salt
1 large can cream of chicken soup
2 cans cream of mushroom soup
3/4 cup frozen cut carrots
3/4 cup frozen green beans


Directions:

1. Place all ingredients in the crockpot and cook it about 7 hours on low.

2. Add 2 cups of minute rice to it the last 5 minutes before dinner.

 


CROCK POT CREOLE CHICKEN

Ingredients:

8 chicken thighs
1 can diced tomatoes
1 can tomato paste
1 chopped bell pepper
1 chopped onion chopped ham
diced sausage
Tabasco sauce to taste


Directions:

1. Place all ingredients in the crock pot and cook on low 4-5 hours.

 


CROCK POT GARLIC BROWN SUGAR CHICKEN

Ingredients:

Chicken pieces-enough to feed your family-legs, thighs etcup
1 1/2 cups packed brown sugar
1/2 cup lemon-line soda
2 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon pepper


Directions:

1. Place chicken in crockpot. Mix all remaining ingredients and pour over chicken.

2. Cook on low for 6-8 hours. Serve over rice or noodles.

 

 

CROCK POT FIESTA CHICKEN

Ingredients:

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


Directions:

1. Heat oil in skillet. Cook chicken pieces until browned. Remove and drain.

2. Place onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked.

3. Add all ingredients to crockpot and stir to combine.

4. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve on flour tortillas.

 

 

CROCK POT GREEK CHICKEN 2

Ingredients:

6 skinless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 Tablespoon garlic
1 Tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
2 cup rice
Salt to taste


Directions:

1. Wash and remove fat from chicken. Bake in 350 degree oven for about an hour.

2. 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.

3. Before serving, cook rice according to directions on box. Serve chicken and sauce over rice.

 

 

CROCK POT GREEN CHILE-STUFFED CHICKEN BREASTS

Ingredients:

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


Directions:

1. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.

2. Place a generous dollop on each flattened chicken breast, then roll up.

3. Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce.

4. Cover and cook on LOW for 6 to 7 hours

 

 


CROCK POT HONEYED CHICKEN WINGS

Ingredients:

3 pound chicken wings
Salt & pepper, to taste
1 cup honey
1/2 cup soy sauce
2 Tablespoons vegetable oil
2 Tablespoons ketchup
1/2 garlic clove, minced


Directions:

1. Cut off and discard chicken wing tips. Cut each wing into2 parts and sprinkle with salt and pepper.

2. Combine remaining ingredients and mix well.

3. Place wings in slow cooker and pour sauce over. Cook 6 to 8 hours on low.

 


CROCK POT HOT CHICKEN SANDWICHES

Ingredients:

12 eggs
1 loaf of bread (cubed)
2 large whole chickens (reserve some broth for use in recipe)
salt to taste
pepper to taste


Directions:

1. Boil the chickens until done and let cool.

2. When the chicken meat is completely cool to the touch, pick the chicken meat from the bones and set aside.

3. Reserve a little of the broth for later.

4. Cube the loaf of bread and put it in a large bowl. Mix in the 12 eggs with the cubed bread.

5. Add the chicken meat you picked from the bone and enough broth from the chicken to moisten. Add salt and pepper to your own taste.

6. Mix well. Pour mixture into a lightly greased slow cooker/Crock Pot.

7. Cook on low for about 6 hours. Serve by scooping onto buns.

 

 


CROCK POT JERK CHICKEN

Ingredients:

1 large onion, cut into 8 pieces
1 generous Tablespoon chopped crystallized ginger
1/2 to1 habanero pepper, seeded, deveined, and finely minced (wear gloves!)
1/2 teaspoon ground allspice
2 Tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 Tablespoons red wine or balsamic vinegar
2 Tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders


Directions:

1. Combine onion and ginger in a food processor; process until finely chopped.

2. Add remaining ingredients, except chicken, and pulse until well combined.

3. Place chicken in a 31/2-quart (or larger) slow cooker/Crock Pot and cover with sauce.

4. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).

 

 

CROCK POT LEMON-GARLIC CHICKEN

Ingredients:

3 pounds Chicken
1/2 cup Lemon juice
1/2 cup Garlic cloves, crushed
1 teaspoon Seasoned salt
1 teaspoon Poultry seasoning
2 dashes Tabasco
1 cup White wine


Directions:

1. Skin and cut up chicken. Combine with other ingredients in slow cooker/Crock Pot.

2. Cook on low for 8 hours.

3. When chicken is done, debone chicken. Serve over rice.

 

 

 

CROCK POT LEMON TARRAGON CHICKEN WITH ASPARAGUS

Ingredients:

1 pound frozen chicken breasts, boneless
1/4 cup lemon juice
1/4 cup chicken stock
1 teaspoon tarragon (dried)
1 package frozen asparagus (or fresh partially cooked)
2 Tablespoons flour
1/2 cup heavy or whipping cream
salt and pepper to taste


Directions:

1. Put frozen chicken breasts in Crock Pot and add lemon juice, broth, and tarragon. Cook on low 6 hours.

2. Add asparagus; whisk cream and flour together and add.

3. Cook another hour on high or until asparagus is tender and sauce is thickened. Serve over noodles or rice.

 

 

CROCK POT MAPLE-FLAVORED BARBECUE CHICKEN

Ingredients:

1 cup ketchup
1/2 cup maple flavored syrup
2 Tablespoons prepared mustard
2 Tablespoons Worcestershire sauce
2 teaspoons lemon juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
4 boneless, skinned chicken breasts


Directions:

1. Place all ingredients in slow cooker/Crock Pot and cook on low for about 7 to 8 hours or until chicken is done.

2. Remove meat, shred and return to sauce. Place on buns for sandwiches or serve over hot rice.

 

 

CROCK POT MEDITERRANEAN STYLE CHICKEN

Ingredients:

6 skinless and boneless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives, sliced or whole
1 Tablespoon garlic
1 Tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
cooked rice
Salt to taste


Directions:

1. Wash and remove excess fat from chicken. Combine all ingredients in the slow cooker/Crock Pot, except the rice.

2. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice.

 

 

 

CROCK POT MUSHROOM CHICKEN

Ingredients:

1 pound boneless, skinless chicken breasts
1 package of chicken gravy mix
1 cup white wine
1 can of cream of mushroom (or chicken) soup
8oz. cream cheese


Directions:

1. Put chicken in crock-pot. Sprinkle gravy mix on top. Pour soup over that, then pour wine over that.

2. Cook on low 8 to 10 hours.

3. 30 minutes before serving, add cream cheese. When ready to serve, remove chicken and whisk the sauce together. Serve over pasta or rice.

 


CROCK POT ORANGE BURGUNDY CHICKEN

Ingredients:

2 1/2 to 3 pounds frying chicken, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 Tablespoons cornstarch
2 Tablespoons brown sugar, packed
1 Tablespoon lemon juice
1 teaspoon salt


Directions:

1. Remove skin from chicken. Rinse and place in slow cooker. Combine remaining ingredients in a bowl and pour over chicken.

2. Cover and cook on low 6 to 8 hours. Serve with rice and spinach salad.

 


CROCK POT ORANGE CHICKEN

Ingredients:

6 chicken breasts, boned and skinned
1/2 teaspoon ginger
1 teaspoon salt
pepper
8 ounces frozen concentrate orange juice
1 1/2 cups shredded coconut
2 cups orange segments or canned, mandarin oranges
2 green onions, chopped

 


Directions:

1. Put chicken, ginger, salt, pepper and frozen orange juice in crock pot and cook on low 6 hours.

2. Serve chicken on hot cooked rice on platter. Top with coconut, orange segments and green onions.

 

 

CROCK POT ORANGE CINNAMON CHICKEN

Ingredients:

4 pounds chicken pieces
1 cup chicken broth
1 cup raisins
1 Tablespoon flour
1/4 pound butter
2 cups orange juice
1/4 teaspoon cinnamon
salt and pepper to taste

 


Directions:

1. Heat butter in a large skillet, and brown chicken. Remove chicken and place in crock pot as they brown.

2. Combine all other ingredients, except flour, in skillet. Mix well and pour over chicken.

3. Cover pot, turn on LOW and cook 4 6 hours, or until chicken is tender.

4. Remove one cup of sauce from pot and combine with flour, mixing well. Return sauce flour mixture to the pot.

5. Turn pot on HIGH and cook and additional half hour.

 

 

CROCK POT PROVENCALE CHICKEN SUPPER

Ingredients:

4 (6oz) chicken breasts, skinless & boneless
2 teaspoons dried basil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup diced yellow bell pepper
1 (16oz) can navy beans, rinsed and drained
1 (14oz) can pasta-style chunky tomatoes, undrained


Directions:

1. Place chicken in slow cooker and sprinkle with basil, 1/8 teaspoon salt and 1/8 teaspoon pepper.

2. Combine remaining salt, pepper, bell pepper, beans and tomatoes in bowl and stir well. Spoon over chicken.

3. Cover with lid and cook on high 1 hour, and low 5 hours.

4. Spoon bean mixture into each of 4 shallow bowls. Top each with 1 breast and 3/4 cup bean mixture.

 


CROCK POT PIZZA CHICKEN

Ingredients:

4 skinless, boneless chicken breasts, cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 Tablespoons tomato paste
1/2 cup water
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 bay leaf
salt and pepper to taste


Directions:

1. Place chicken, onion, bell pepper and celery in a slow cooker.

2. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water,parsley, oregano, basil, salt and pepper.

3. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf.

4. Cook on Low setting for 8 hours, until chicken and vegetables are tender.

 

 

CROCK POT PROVINCIAL CHICKEN

Ingredients:

1 1/2 pounds chicken tenders, frozen
2 small zucchini, diced
1 can (4 oz) sliced black olives
1 Tablespoon sherry wine vinegar or balsamic vinegar
1 can good-quality diced tomatoes (about 15 ounces)
1 can (10 oz) cream of chicken soup with herbs
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 Tablespoon dried minced onion
1 cup shredded cheddar cheese
2 to 3 Tablespoons sour cream (optional)
hot noodles, rice or pasta


Directions:

1. Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger).

2. Cover and cook on low for 6 to 8 hours. Add cheese and sour cream during the last15 minutes. Serve over hot noodles, rice or pasta.

 

 

CROCK POT CHICKEN PARISIENNE

Ingredients:

6 med. chicken breasts
Salt, pepper and paprika
1/2 cup white wine
1 (101/2 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained or fresh
1 cup sour cream
1/4 cup flour


Directions:

1. Sprinkle chicken breasts with salt, pepper and paprika. Place in crock pot.

2. Mix wine, soup and mushrooms until well combined, mixing in sour cream now if cooking on low. Pour over chicken. Sprinkle with paprika.

3. Cover and cook on low for 6-8 hours. If cooking on high, cook for 2 1/2 to 3 1/2 hours adding cream during the last 30 minutes.

 

 


CROCK POT WINNING WINGS IN SWEET AND SOUR SAUCE

Ingredients:

16 chicken wings
4 Tablespoons wine or balsamic vinegar
1 cup apricot preserves
2 Tablespoons peanut butter (optional)
1 cup ketchup
4 Tablespoons horseradish
1 cup sweet onion, finely chopped
1 teaspoon hot sauce (optional)


Directions:

1. Pat the chicken wings dry and place then in the slow cooker/Crock Pot.

2. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour.

3. Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low until the chicken is tender, about 4 hours.

 

 

CROCK POT ITALIAN DINNER

Ingredients:

4 chicken breasts, cut in half
1 pkg sweet Italian sausage, cut in half
1 large (16 oz) container fresh mushrooms, cut in half
2 large onions, sliced thickly
2 large green peppers, sliced thickly
1 large (28 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 Tablespoon Italian seasoning
Salt & Pepper


Directions:

1. Mix all ingredients together in crockpot; cook 6-8 hours on low.

2. Serve over pasta with lots of shredded mozarella cheese.

 

 

CROCK POT LEMONADE CHICKEN

Ingredients:

4 to 6 pcs chicken (breasts and legs)
1 6 oz can frozen lemonade, thawed
2 Tablespoons brown sugar
3 Tablespoons ketchup
1 Tablespoon vinegar
2 Tablespoons cornstarch
2 Tablespoons cold water


Directions:

1. Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, and ketchupand mix well. Pour over chicken.

2. Cover. Cook on high 3-4 hours or low 6-8 hours.

3. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan.

4. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.

 


CROCK POT LACQUERED CHICKEN

Ingredients:

1 Tablespoon vegetable oil
2 pounds whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tablespoons red currant, raspberry or red grape jelly
1/4 cup sweet sherry

 


Directions:

1. In a medium skillet, over medium high heat, heat the oil and sauté the chicken, turning often, until well browned all over.

2. Remove the chicken to a plate. Sauté the onion in the skillet until well browned. Turn into the crockpot.

3. Place the tomatoes, orange, sugar, salt and pepper in the crock pot and set the chicken on top.

4. Rinse the skillet with the water and scrape into the cooker. Add the bouillon cube.

5. Cover and cook on Low for 5 to 7 hours.

6. Before serving, remove the chicken to a deep serving dish and keep warm.

7. Turn the pot contents into a skillet, set the heat to high and simmer until thick enough to mound on a spoon.

8. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, lest the sauce lose its shiny quality. If sauce is not shinyenough, bring back to a very brisk boil and quickly stir in some jelly.

9. Pour sauce over the chicken and serve.

 


CROCK POT YUMMY CHICKEN WINGS

Ingredients:

12-18 chicken wings
1/3 cup soy sauce
1 teaspoon ginger
2 garlic cloves minced
2 green onions minced
1 Tablespoon honey
2 teaspoons oil


Directions:

1. Combine ingredients in Crock Pot.

2. Cook on low for 6-8 hours.

 

 

 


CROCK POT SUPPERTIME STEW

Ingredients:

16 oz. ground 90% lean turkey
3 cups (15 oz.) sliced raw potatoes
1 1/2 cup chopped celery
2 cups sliced carrots
1 cup chopped onion
1 1/2 cup frozen peas
1 3/4 cups (one 15 oz. can) Hunt's chunky Tomato Sauce
2 teaspoons Italian seasoning


Directions:

1. In a large skillet sprayed with butter-flavored cooking spray, brown meat.

2. Combine potatoes, celery, carrots, onion and peas in crock pot. Spoon browned meat over vegetables.

3. In a small bowl, combine tomato sauce andItalian seasoning. Evenly pour sauce over meat.

4. Cover and cook on LOW for 6 to 8hours. Mix well before serving.

 

 

CROCK POT CRANBERRY-APPLE TURKEY BREAST

Ingredients:

2 teaspoons melted butter or margarine
1/2 cup chicken broth
1 large apple, cored and chopped
1/2 cup chopped onion
1 stalk celery, chopped
1 cup whole berry cranberry sauce
3/4 teaspoon poultry seasoning
2 cups seasoned crumb-style stuffing
2 to 3 pounds turkey breast cutlets


Directions:

1. Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning and stuffing.

2. Place 3 tablespoons stuffing mix on each turkey cutlet. Roll up and tie.

3. Place turkey in crock pot. Cover; cook on LOW 8 hours (HIGH 4 hours).

 

 

CROCK POT TURKEY MEATBALLS

Ingredients:

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
1/4 teaspoon salt
1/4 teaspoon onion powder
1 pound Ground turkey
Non-stick vegetable spray


Directions:

1. In 3 1/2 or 4 quart crockpot, stir together barbecue sauce, jelly, tapioca (if used), and vinegar.

2. Cover; cook on high-heat setting while preparing meatballs.

3. For meatballs, in large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder. Add ground turkey and mix well.

4. Shape into 1/2 to 3/4-inch meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over medium heat.

5. Drain meatballs. Add meatballs to crock pot; stir gently.

6. Cover; cook on high heat setting for 1 1/2 to 2 hours.

 

 

CROCK POT TURKEY SANDWICHES

Ingredients:

6 cups diced turkey
3 cups diced cheese (American or Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 cups Miracle Whip


Directions:

1. Mix all ingredients and put in Crock Pot for 3-4 hours. Stir occasionally.

 

 

CROCK POT BBQ TURKEY SANDWICHES

Ingredients:

1/2 onion
1 clove garlic
1cup catsup
1/3 cup Brown sugar
1/4 teaspoon chili powder
1/4 teaspoon salt pepper to taste
2 cups diced (cooked) turkey


Directions:

1. Sautéed onion and garlic, put in crock pot.

2. Add catsup, brown sugar, chili powder, salt, pepper, and turkey.

3. Let cook all day on low heat. Serve on bread for sandwiches.

 

 

CROCK POT TURKEY AND RICE CASSEROLE

Ingredients:

2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.) 1 teaspoon poultry seasoning
1 Tablespoon dried minced onion


Directions:

1. Pour soup and water into Crock Pot and stir to combine. Add remaining ingredients and mix well.

2. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high.

 

 

CROCK POT TURKEY BARBECUE

Ingredients:

2 to 3 lb. turkey fillets
2 green peppers, chopped
1 teaspoon. celery salt
Dash of pepper
2 teaspoons chopped onion
18 ounce thick barbecue sauce


Directions:

1. Prepare turkey fillets with dash of pepper across tops. Bake in 350 degree oven for 1 hour covered.

2. Mix barbecue sauce, celery salt, (thin with water if needed) in 5 quart slow cooker/Crock Pot, set on high.

3. Add green peppers and onions. Allow to heat while turkey is baking.

4. Chop turkey in small to medium chunks and add to slow cooker/Crock Pot.

5. Simmer on high for 2 to 3 hours, or turn to low and cook for 4 to 6 hours.

 

 

CROCK POT TURKEY MADEIRA

Ingredients:

1 1/2 lb turkey breast tenders
2 ounce porcini mushrooms (dried)
3/4 cup chicken broth
3 Tablespoons Madeira wine
1 Tablespoon lemon juice
salt and pepper to taste


Directions:

1. Combine all ingredients in crock pot.

2. Cover and cook on low for 6 to 8 hours. Thicken juices with cornstarch if desired, and serve with rice.

 

 

CROCK POT LOW FAT TURKEY

Ingredients:

1 and 1/2 pounds Turkey Breast (boneless)
1 package of dry gravy mix
1 cup of Dry White Wine
1 Onion (Cut into four slices)
2 Small Potatoes
2 Small Turnips
Baby Carrots


Directions:

1. Cut off any fat, season with pepper and brown whole piece of turkey in skillet sprayed with Pam. Add onion and brown.

2. Spray crock pot with Pam and put carrots on the bottom, next add potatoes,turnips and onions.

3. Place turkey on top of vegetables.

4. Mix gravy with the wine and a 1/4 to 1/2 cup ofwater. Pour on top of the turkey and vegetables.

5. Cover and cook on low for 4-6 hours.

 

 

CROCK POT TURKEY BREAST

Ingredients:

3.5 lb turkey breast
2 cups chicken broth
1 onion
1 clove garlic
4 strips bacon
black pepper, to taste
1/2 cup honey


Directions:

1. Place turkey breast in crock pot. Add broth. Place onion in broth and press garlic in turkey.

2. Lay bacon over top and pepper to taste. Add honey and cook on low for approx. 8 hours.

 

 

CROCK POT MILWAUKEE SWEET TART SUPPER

Ingredients:

1 1/2 lb low-fat turkey kielbasa; cut into 3-inch pieces
3 can (10-oz. ea) Bavarian-style sauerkraut; rinsed and drained
3 large peeled Granny Smith apples; cored and cut crosswise into rings
1 medium onion, thinly sliced and separated into rings
1 can (14.5 oz.) chicken broth
1/2 teaspoon caraway seeds
8 medium peeled red potatoes; (about 3.5 lbs.), quartered
1/4 cup (1 oz.) shredded Swiss cheese


Directions:

1. Place half of sausage in an crock pot; top with sauerkraut, remaining sausage, apple slices, and onion rings.

2. Pour broth over mixture, and sprinkle with caraway seeds.

3. Cover with lid, and cook on high-heat setting for 4 hours or until apples and onions are tender.

4. Place potatoes in a saucepan; cover with water and bring to a boil. Cook 20 minutes or until tender; drain.

5. Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture.

 

 

CROCK POT NEOPOLITAN TOSTADA

Ingredients:

3/4 lb. ground turkey
1 eggplant; cubed
1 cup salsa
1 (6 oz.) can tomato paste
1/4 cup fresh parsley; chopped
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 10 oz. pkg. frozen corn; thawed
4 pita rounds; halved and toasted
1/2 cup yogurt
2 cups lettuce; shredded
1/2 cup olives; sliced
1/2 cup cheddar cheese; shredded


Directions:

1. Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin,oregano and corn in slow cooker.

2. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey.

3. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.

 

 

CROCK POT 8 HOUR TURKEY STEW

Ingredients:

3 cups peeled, cubed potatoes
2 cups quartered mushrooms
1 1/2 cups chopped carrots
1 cup coarsely chopped onions
2 cloves garlic, minced
1 teaspoon each ground thyme and dried basil
1/2 teaspoon black pepper
2 lbs boneless, skinless turkey breast, cut into 1" cubes
2 Tablespoon all purpose flour
1/2 cup dry white wine
1/2 cup low-sodium reduced-fat chicken broth
1 1/2 Tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley


Directions:


1. Combine the first 8 ingredients in a 3-quart or larger crock pot. Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.

2. Mix wine, broth, tomato paste and Worcestershire sauce in a small bowl. Pour over turkey.

3. Cover and cook on LOW setting for approximately 8 hours. During the last hour,stir once or twice, breaking apart any turkey cubes that have stuck together.

4. Stir in parsley justbefore serving.

 

 

 

 

Crock Pot Fish and Seafood

 

CROCK POT CITRUS FISH


Ingredients:

1 1/2 lb. fish filets
Salt and pepper to taste
1 medium onion, chopped
5 Tablespoons chopped parsley
4 teaspoons oil
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
Orange and lemon slices


Directions:

1. Butter slow cooker/Crock Pot and put salt and pepper on fish to taste.

2. Place fish in pot. Put onion, parsley and grated rinds and oil over fish.

3. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.

 

 

CROCK POT COCONUT THAI SHRIMP AND RICE

Ingredients:

2 (10 oz.) cans chicken broth
1 cup water
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 Tablespoon minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrot 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 coconut for garnish (optional)

Directions:

1. In a 5 quart crock pot, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger.

2. Stir in onion, pepper, carrot, coconut, raisins and rice.

3. 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.

4. When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.

 

 

CROCK POT SALMON BAKE

Ingredients:

3 cans salmon, 1 lb. each
4 cups bread crumbs, soft 10 slices
1 can tomatoes in puree, 1 lb.
1 green pepper, chopped
3 teaspoons lemon juice
1 can cream of onion soup, condensed
2 chicken bouillon cubes, crushed
6 eggs, well beaten
1 can cream of celery soup, condensed
1/2 cup milk

 

Directions:

1. Grease removable liner well. Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base.

2. Cover and cook on low 4-6 hours or auto for 3 hours.

3. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as sauce for salmon bake.

 

 

CROCK POT SHRIMP MARINARA

Ingredients:

1 (16 oz.) can of tomatoes, cut up
2 Tablespoons minced parsley
1 clove of garlic, minced
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 (6 oz.) can tomato paste
1/2 teaspoon seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti


Directions:

1. In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt.

2. Cover and cook on low for 6 to 7 hours.

3. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.

4. Serve over cooked spaghetti. Top with Parmesan cheese.

 

 

CROCK POT SHRIMP CREOLE

Ingredients:

1 1/2 cup diced celery
1 1/4 cup chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco (optional)
1 lb. shrimp, deveined & shelled


Directions:

1. Combine all ingredients except shrimp.

2. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice.

 

 

CROCK POT SWEET AND SOUR SHRIMP

Ingredients:

1 package (6 ox.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 Tablespoons cornstarch
3 Tablespoons sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed & drained
2 Tablespoons cider vinegar
Fluffy rice

Directions:

1. Place pea pods and drained pineapple in Crock-Pot.

2. In a small saucepan, stir together cornstarch and sugar.

3. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.

4. Gently blend sauce into pea pods and pineapple.

5. Cover and cook on Low setting for 4 to 6 hours.

6. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

 

 

CROCK POT TUNA NOODLE CASSEROLE

Ingredients:

2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 Tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 Tablespoons butter or margarine
dash curry powder (optional)

Directions:

1. In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles.

2. Pour into greased Crock Pot. Dot with butter or margarine.

3. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender.)

 

 

CROCK POT TUNA SALAD CASSEROLE

Ingredients:

2 cans tuna, drained and flaked
1 can cream of celery soup
4 hard-cooked eggs, chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 teaspoon pepper
1 1/2 cups crushed potato chips

Directions:

1. Combine all ingredients except 1/4 cup of the crushed potato chips; stir well.

2. Pour into greased Crock Pot. Top with remaining potato chips.

3. Cover and cook on Low setting for 5-8 hours.

 

 

CROCK POT SHERRIED CRAB MEAT

Ingredients:

2 13-ounce cans crab meat
2 10 -ounce cans golden mushroom or cream of mushroom soup
6 Tablespoons butter
1/4 cup dry sherry
1/2 teaspoon Worcestershire
1/2 cup light cream sauce
Salt and pepper
3 green onions with tops, finely chopped
2 eggs, beaten

Directions:

1. Remove any cartilage or shell from crab meat; break into pieces and place inCROCK-POT.

2. Add all remaining ingredients except eggs. Stir gently.

3. Cover and cook on high 1 hour, then on Low 2 to 3 hours. Stir in eggs during last hour.Serve over hot toast or in patty shells.

 

 

CROCK POT SALMON AND POTATO CASSEROLE


Ingredients:

4 potatoes, peeled and thinly sliced
3 Tablespoons flour
salt and pepper
1 can (16 ounces) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup water
nutmeg


Directions:

1. Place half of the potatoes in greased Crock Pot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order.

2. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg.

3. Cover and cook on Low for 7-10 hours.

 

 

 

 

 

 

Crock Pot Pasta and Macaroni

 

CROCK POT SPAGHETTI

Ingredients:

1 1/2 lbs. ground beefs
1 1/2 teaspoons Italian seasoning
2 Tablespoons dry onions
1/2 teaspoon garlic powder
1 teaspoon salt
1 (4 oz.) can mushrooms
3 cups tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in pieces


Directions:

1. Brown ground beef in skillet. Place in crock pot.

2. Add all remaining ingredients (except dry spaghetti) and stir together.

3. Cook on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more.

 

 

CROCK POT LASAGNA

Ingredients:

1 pkg. pepperoni slices
1 lb. hamburger
1 onion, diced
1 green pepper, diced
1 can mushrooms
1 pkg. kluski noodles
1 large jar pizza sauce
1 large jar spaghetti sauce
1 pkg. each shredded Colby & Mozzarella cheese


Directions:

1. Cook together hamburger, onion, green pepper and mushrooms. Layer this with the rest of the ingredients in the crock pot.

2. Cook on high for 2 to 3 hours.

 

 

CROCK POT RAVIOLI CASSEROLE

Ingredients:

1.5 lbs. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz. can peeled tomatoes, in thick tomato puree
1 15 oz. can tomato sauce
2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 lb. bow-tie pasta or fettuccine, freshly cooked
1 10 oz. pkg froz.en chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese


Directions:

1. In a large skillet over medium-high heat, cook the ground beef, onion and garlic,stirring often to break up lumps, until the meat loses its pink color, about 5 minutes.

2. Tilt the pan to drain off excess fat, then transfer the beef mixture to a3.5-qt slow cooker.

3. Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon.

4. Cover and slow cook for 7 to 8 hours on low.

5. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more minutes.

 

 

CROCK POT STUFFED PASTA SHELLS

Ingredients:

18 jumbo pasta shells
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
2 cups Mozzarella cheese, shredded
½ cup seasoned bread crumbs
1 Tablespoon parsley flakes
1 egg, beaten
2 jars meatless spaghetti sauce (15½ oz.. each)
½ cup grated Parmesan cheese


Directions:

1. Cook pasta shells according to directions, just until tender and drain.

2. Brown beef, onion and garlic on stove top, drain. Add Moz.zarella, bread crumbs,parsley and egg.

3. Stuff shells, set aside.

4. Pour 1 jar of sauce into crock pot. Arrange stuffed shells in sauce. Top with other jar of sauce and Parmesan cheese.

5. Cover and cook on low 5 to 7 hours.

 

 

CROCK POT BEEFY PASTA SAUCE

Ingredients:

1.5 pounds ground round
2 (15 oz.) cans tomato sauce
2 (14.5) oz. cans diced tomatoes, undrained
2 (6oz.) cans tomato paste
1 (8oz.) package sliced fresh mushrooms, or omit1.5 cups chopped onions
1 cup water
¾ cup chopped green pepper
2 Tablespoons brown sugar
2 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon ground red pepper
2 minced cloves garlic
1 beef bouillon cube


Directions:

1. Cook meat in large skillet on medium-high until brown. Stir to crumble.

2. Drain well and place in crock pot. Add tomato sauce and next 14 ingredients.

3. Cover with lid and cook on high for 1 hour and low for 6-7 hours.

 

 

CROCK POT MACARONI AND CHEESE

Ingredients:

1 (16 oz.) pkg. macaroni, cooked & drained
1 Tablespoon salad oil
1 (13 oz.) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
3 cups shredded sharp cheddar cheese
1/2 cup melted butter


Directions:

1. Lightly grease Crock Pot. Toss macaroni and oil. Add all remaining ingredients.

2. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.

 

 

CROCK POT MACARONI AND CHEESE 2

Ingredients:

1 large box macaroni, cooked and drained
2 Tablespoons oil
2 sticks butter
1 large can evaporated milk
1 1/2 cups milk
1 large onion, chopped fine
3 cups Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup


Directions:

1. Oil crock pot, mix all ingredients, using only 1/2 of grated cheese. Put mixture in crock pot and put remaining cheese on top.

2. Let simmer in crock pot on low for 4 or more hours.

 

 

CROCK POT MACARONI & CHEESE 3

Ingredients:

2 cups dry macaroni
2 lb. box Velveeta cheese
1 stick butter
3 cups milk


Directions:

1. Cook macaroni until almost done.

2. In crock pot on high, mix butter and cheese cut in small pieces until melted.

3. Add macaroni, milk and stir well. Set crock pot on low until meal time, stirring occasionally.

 

 

CROCK POT MACARONI

Ingredients:

1 (8 oz.) pkg. macaroni
1 large can evaporated milk
1 1/2 cups milk
2 eggs, beaten
1/4 cup melted butter
1 teaspoon salt
3 cups sharp cheese
Pepper to taste


Directions:

1. Cook and drain macaroni. Grate cheese. Grease crock pot.

2. Mix all ingredients in crock pot. Reserve some of the cheese to put on top. Sprinkle with paprika.

3. Cook on low for 3 1/4 hours.

 

 

CROCK POT FARMHOUSE MACARONI AND CHEESE

Ingredients:

3 cups cooked elbow macaroni, rinsed and drained
2 Tablespoons Hormel bacon bits
1/4 cup chopped onion
1-3/4 cups (one 14-1/4 ounce can) stewed tomatoes, undrained
1 - 1/2 cups (6 oz.) shredded cheddar cheese
1 (10-3/4 oz.) can cream of mushroom soup


Directions:

1. In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes and cheddar cheese.

2. Pour mushroom soup over top. Mix well to combine.

3. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

 

 

CROCK POT LASAGNA

Ingredients:

1 lb. ground beef
1 large onion, chopped
2 garlic gloves, minced
1 can (29 oz.) tomato sauce
1 cup water
1 can (6 oz.) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8oz.) no-cook lasagna noodles
4 cups (16 oz.) shredded mozzarella cheese
1 1/2 cups (12 oz.) small-curd cottage cheese
1/2 cup grated Parmesan cheese


Directions:

1. In a skillet, cook beef, onion and garlic over med. heat until meat is no longer pink; drain.

2. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.

3. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker.

4. Arrange a third of the noodles over sauce (break the noodles if necessary).

5. Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

6. Cover and cook on low for 4-5 hours or until noodles are tender.

 

 

CROCK POT SPAGHETTI SAUCE

Ingredients:

4 Tablespoons cooking oil
1 small onion, finely chopped
1 (15 1/2 oz.) can tomato sauce
1 ½ cup water
½ teaspoon pepper
½ teaspoon red pepper, optional
1 lb. ground beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 teaspoon salt
½ teaspoon oregano
2 lbs. sausage (Italian links or country style)


Directions:

1. Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender.

2. 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.

3. Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot.

4. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar to this.)

 

 

CROCK POT MACARONI PIE

Ingredients:

8 oz. box (cooked) macaroni
3 cup grated cheese
1 (16 oz.) can of evaporated milk
1 1/2 cup sweet milk
2 eggs
1/4 cup margarine
1 teaspoon sugar
Salt and pepper to taste


Directions:

1. Combine cooked macaroni with other ingredients and pour into a greased crockpot.

2. Cook 3 1/2 hours on medium heat.

 

 

CROCK POT PASTA AND BROCCOLI

Ingredients:

1 medium onion
1 can cream of mushroom soup
1 lb. Velveeta
1 pkg. frozen broccoli & cauliflower
1 pkg. shell noodles


Directions:

1. Mix onion, cream of mushroom soup and Velveeta in a slow cooker/Crock Pot on high until melted.

2. Add broccoli and cauliflower until hot. Add cooked shells right before serving.

 

 

CROCK POT SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE

Ingredients:

1 lb. Italian sausage
3-4 boneless chicken breasts cut into 1-inch chunks
1 cup chopped green pepper
1 cup chopped onion
1-2 teaspoon Italian seasoning
2 (4 oz. each) cans mushroom stems and pieces, drained
2 jars spaghetti sauce
Hot cooked pasta


Directions:

1. In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.

2. Remove to plate and cut into 1/2 to 1-inch chunks.

3. In same skillet, brown chicken pieces. Place sausage and chicken in slow cooker. Add pepper and onion.

4. Sprinkle with Italian seasoning. Add mushrooms. Pour sauce over everything.

5. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.

 

 

CROCK POT SUN-DRIED TOMATO SPAGHETTI SAUCE

Ingredients:

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
36 oz. whole or chopped tomatoes, undrained
2/3 cup chablis or other dry white wine1
1 teaspoon dried fennel seed
1 1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon pepper
Salt to taste


Directions:

1. Place all ingredients in slow cooker/Crock Pot and cook on low for 6-8 hours.

 

 

CROCK POT VEGETABLE PASTA

Ingredients:

2 Tablespoons butter or margarine
1 zucchini, 1/4" slice
1 yellow squash, 1/4" slice
2 carrots, thinly sliced
1 1/2 cups mushrooms, fresh, sliced
1 package broccoli, frozen, cuts
4 green onions, sliced
2 to 3 cloves garlic, minced
1/2 teaspoon basil, dried
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup parmesan cheese, grated
12 ounces fettuccine
1 cup mozzarella cheese, shredded
1 cup cream
2 egg yolks


Directions:

1. Rub crock pot sides with butter.

2. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot.

3. Cover; cook on High 2 hours.

4. Cook fettuccine according to package directions; drain.

5. Add cooked fettuccine, mozzarella, cream and egg yolks. Stir to blend well.

6. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.

 

 

CROCK POT SPAGHETTI

Ingredients:

1 lb. ground beef, browned (put into crockpot)
1 envelope spaghetti sauce mix
2 Tablespoons instant minced onion
8 oz. can tomato sauce
4 1/2 cup tomato juice or V-8
4 oz. can mushrooms, drained
4 oz. dry spaghetti broken into thirds (about 1 1/2 cup)


Directions:

1. Combine all but spaghetti noodles in crockpot and stir.

2. Cover and cook on low 6-8 hours. Turn to high for last hour and add spaghetti. Stir often.

 

 

CROCK POT SPAGHETTI SAUCE #1

Ingredients:

1 pound ground beef
chopped onion -- to taste
2 cans tomatoes -- (1 lb.) cut up
1 can tomato sauce -- (8 oz.)
1 can tomato paste -- (12 oz.)
1 cup beef broth (bouillon)
2 Tablespoons parsley
1 Tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper


Directions:

1. Brown meat and onion in fry pan, drain off fat; transfer to crock pot.

2. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti.

 

 

CROCK POT SPAGHETTI SAUCE #2

Ingredients:

3- 15 oz. cans tomato sauce
1- 12 oz. can tomato paste
2 Tablespoons minced onions
1 teaspoon chili powder
1-1/2 teaspoons garlic powder
1-1/2 teaspoons Italian seasoning


Directions:

1. Cook on low in crockpot for 4-1/2 hrs.

 

 

CROCK POT SPAGHETTI SAUCE #3

Ingredients:

1-6 pound can crushed tomatoes
2-15 ounce cans diced tomatoes
1-12 ounce can tomato paste
1 pound Italian sausage or ground beef, cooked and broken up
1 large green pepper, diced
1 medium onion, chopped
3-4 cloves of garlic, minced
Italian seasoning, oregano, celery salt, celery seed-to taste.


Directions:

1. Sauté the peppers, onions, and garlic in a bit of oil, and put it in the crockpot.

2. Add all other ingredients to the pot and cook on low all day.

 

 

CROCK POT SPAGHETTI SAUCE #4

Ingredients:

1 1/2 lbs. ground chuck, browned
1 1/2 cups chopped onion
2 cloves garlic
1 15oz. can tomato sauce
2 6oz. cans tomato paste
1 Tablespoon salt
2 teaspoons dried oregano
1/4 teaspoon thyme
1 bay leaf


Directions:

1. In crock pot combine all ingredients. Stir well, and cook on high 4-5 hours.

 

 

CROCK POT EASY SPAGHETTI

Ingredients:

1 lb. ground chuck
1/2 cup chopped onion
2 cloves garlic, minced
2 (8 oz. each) cans tomato sauce
1 to 1 1/2 teaspoons Italian seasoning
1 (4 oz.) can sliced mushrooms, drained
3 cups tomato juice
6 oz. dry spaghetti, broken into 4 to 5 inch pieces


Directions:

1. Brown ground chuck in skillet, drain and put in Crock Pot. Add all remainingingredients except dry spaghetti; stir well.

2. Cover; cook on Low 6 to 8 hours (High:3 to 5 hours). Turn to high last hour and stir in dry spaghetti.

 

 

CROCK POT VEGGIE AND HAM MACARONI AND CHEESE

Ingredients:

1-1/2 cups (one 12 fluid oz. can) Carnation Evaporated Skim Milk
3 Tablespoons all-purpose flour
1-1/2 cups (6 oz.) shredded Cheddar cheese
2 teaspoon prepared mustard
1/4 teaspoon black pepper
2-1/2 cups hot cooked elbow macaroni
1 cup extra-lean ham
1 cup (one 8 oz. can) cut green beans, rinsed and drained
1 cup (one 8 oz. can) sliced carrots, rinsed and drained


Directions:

1. In a covered jar, combine evaporated skim milk and flour. Shake well to blend.

2. Pour milk mixture into a large skillet sprayed with butter flavored cooking spray.

3. Cover over medium heat for 3 minutes or until mixture starts to thicken, stirring often.

4. Stir in Cheddar cheese, mustard and black pepper. Pour mixture into a crock pot.

5. Add macaroni, ham, green beans and carrots. Mix well to combine.

6. Cover and cook on LOW for 4 to 6 hours. Mix well before serving

 

 

CROCK POT PASTA WITH EGGPLANT SAUCE

Ingredients:

1 medium eggplant
1 medium onion -- chopped
1 can Italian-style tomatoes -- (28 ounce) cut up
1 can tomato paste -- (6 ounce) Italian-style
4 oz. mushrooms sliced and lightly sautéed
2 cloves garlic -- minced
1/4 cup dry red wine
1/4 cup water
5 1/2 teaspoon dried oregano -- crushed
1/2 cup kalamata olives -- pitted & sliced (or pitted ripe olives)
2 Tablespoons fresh parsley -- snipped
4 cups cooked pasta -- hot cooked penne pasta
1/3 cup Parmesan cheese -- grated or shredded
2 Tablespoons toasted pine nuts -- optional


Directions:

1.Peel eggplant, if desired; cut eggplant into 1-inch cubes.

2. In a 3 1/2 to 5 1/2 quart slow cooker combine eggplant, onion, undrained tomatoes, tomato paste,mushrooms, garlic, wine, water, and oregano.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for31/2 to 4 hours.

4. Stir in olives and parsley. Season to taste with salt and pepper.

5. Serve over pasta with Parmesan cheese.

 

 

 

Crock Pot Chili Recipes

Easy_Crock_Pot_Chili_H2

Using a crock pot to make chili gives you the best of both worlds...the ease of the crockpot and the slow cooking that chili lovers swear by. Spices slowly permeate the chili; meat or meatless, with beans or without.  On game day a crock pot gives you an easy way to keep the fan favorite hot and fresh. Try any of our crock pot chili recipes or crock pot chili dips for a hearty meal any time of the year.


Slow Cooker Chili Recipes


Turkey Chili

Four Bean Chili

Crock Pot Chili Con Carne

Tomato Chili

Spicy Pork Chili

Easy Crock Pot Chili

Black Bean Venison Chili

Spicy Chicken Chili Verde

Game Day Chili

Spicy Chili Con Queso Dip

Crock Pot Chili Dip

More Chili Recipes

Crock Pot Chicken and Sausage Gumbo

Crock-Pot-Chicken-and-Sausage-Gumbo-2

This Louisiana favorite is made easier by utilizing your crock pot, to make it even simpler you can prepare this recipe through step 2 and refrigerate the mixture overnight, reheat in the morning (the mixture will have solidified) and add to your crock pot. Just like traditional gumbo, this recipe includes seafood and poultry with sausage and is flavored with a dark brown roux. Roux is nothing more than flour cooked gently in some type of fat to form a paste that is used to thicken sauces.

Ingredients:

½ cup vegetable oil
½ cup unbleached all-purpose flour
2 medium onions, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 celery rib, chopped fine
6 medium garlic cloves, minced
2 teaspoons minced fresh thyme leaves, or ½ teaspoon dried
Salt, to taste
¼ teaspoon cayenne pepper
6 cups low-sodium chicken broth
1 pound Andouille sausage, sliced ½ inch thick
12 ounces fresh okra, sliced ½ inch thick, or frozen cut okra, thawed
2 bay leaves
4 pounds bone-in chicken thighs (about 12 medium), skin removed and trimmed
4 scallions, sliced thin
2 tablespoons minced fresh parsley leaves

Directions:

1. Heat the oil in a large Dutch oven over medium heat until simmering. Gradually stir in the flour with a wooden spoon, working out any small lumps.  Cook, stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown; about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove it from the heat and stir constantly to cool slightly.)

2. Stir in the onions, bell peppers, celery, garlic, thyme, 1 teaspoon salt, and cayenne and cook, stirring often, until the vegetables soften, 10 to 12 minutes. Stir in the chicken broth in a slow, steady stream. Increase the heat to medium-high and bring the mixture to a simmer.

3. Once simmering, transfer the mixture to the slow cooker and stir in the sausage, okra, and bay leaves until evenly combined.

4. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.

5. Remove the chicken to a platter and let cool slightly. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Using two forks, shred the chicken, discarding the bones and fat. Remove the bay leaves and stir in the shredded chicken, scallions, and parsley. Season with salt and pepper to taste before serving. Serve with rice.

Try these similar recipes:

Tortilla Soup

Chicken and Corn Chowder

 

Creamy White Wine Chicken with Tarragon

Creamy_White_Wine_Chicken_with_Tarragon_1

Wow company with this savory dinner that can cook all day while you run errands or work.

Ingredients:

6 (12-ounce) bone-in, skin-on split chicken breasts, trimmed
Salt and pepper
¼ cup vegetable oil
1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large
2 onions, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
4 garlic cloves, minced
¼ cup all-purpose flour
¾ cup dry white wine
1 cup low-sodium chicken broth
1 pound carrots, peeled, halved lengthwise and sliced ½ inch thick
2 tablespoons soy sauce
2 bay leaves
½ cup heavy cream
¼ cup minced fresh tarragon

Directions:

1. Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate. Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate. Let chicken cool slightly and discard skin.

2. Add remaining 2 tablespoons oil, mushrooms, onions, thyme, and ¼ teaspoon salt to pan. Cover and cook over medium heat until mushrooms are softened, 5 to 10 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes.

3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

4. Stir broth, carrots, soy sauce, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

5. Transfer chicken and vegetables to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Spoon 1 cup sauce over chicken and serve with remaining sauce.

Try these similar recipes:

Braised Chicken with Asparagus and White Wine

Roasted Chicken with Butternut Squash in Herbed Wine Sauce

 

 

Easy Ruben Chicken Casserole

SC_ruben_chix_casserole_H2

Use your slow cooker to make this delicious and simple Ruben Chicken Casserole for something different for dinner tonight.

Ingredients:
 
32 ounces sauerkraut (jar or bag), rinsed and drained, divided
1 cup Russian salad dressing, divided
4 to 6 boneless skinless chicken breast
1 tablespoon prepared mustard, divided
4-6 slices Swiss cheese
 
Directions:
 
1. Layer half the sauerkraut in the bottom of a greased 5-6 quart slow cooker. Drizzle with cup of dressing.

2. Place 2 to 3 chicken breasts on top and spread half the mustard over the chicken.

3. Top with the remaining sauerkraut and chicken breasts; drizzle another cup of dressing over all and reserve the remaining dressing for serving.

4. Cover and cook on low for 4 hours, or until chicken is cooked through and tender.

5. To serve, place each breast on a plate. Divide the sauerkraut over top the chicken. Top each with a slice of Swiss cheese and a drizzle of the remaining dressing.

Try these similar recipes:

Brats with Sauerkraut

Chicken Casserole

 

Easy Chicken a la King

Chicken-a-la-King-2

Ingredients:

1 Can (10¾ oz.) condensed cream of chicken soup
3 Tablespoons all-purpose flour
½ teaspoon pepper
Dash Cayenne pepper
1 pound boneless skinless chicken breasts cut into cubes
1 celery rib, chopped
½ cup chopped onion
1 package frozen peas

Directions:

1.  In a slow cooker, combine soup, flour, pepper and cayenne pepper until smooth.

2.  Stir in chicken, celery, and onion.

3.  Cover and cook on low for 7-8 hours or until meat juices run clear.

4.  Stir in peas and cook for another 30 minutes or until heated through.

5.  Serve over biscuits or rice or noodles.

Try these similar recipes:

Chicken and Peas with Egg Noodles

Irish Chicken and Dumplings

 

Slow Cooker Picnic Chicken 

SC_picnic_chicken_H1

Ingredients: 
 
4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth
 
Directions:
 
1. Rinse chicken well; pat dry. Place in a greased 5-6 quart slow cooker skin side up.

2. In a mixing bowl, stir together the relish, mustard, and mayonnaise. When well blended, stir in the chicken broth. Mix well.

3. Pour sauce over the chicken.

4. Cover and cook on low for 6-7 hours, or until chicken is tender, but not dry or mushy.

Try these similar recipes:

Brown Sugar Glazed Chicken Thighs

Garlic Chicken Thighs