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.

 

 

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