Crockpot Recipes

1 lb. flank steak (or similar cut); cut up
2 potatoes; chopped
1 qt. canned tomatoes
1 pt. canned corn
1 pt. canned green. beans
1 onion, chopped
2 cups chopped cabbage
1/4 cup sugar
1/2 cup celery
salt and pepper to taste

Combine in crockpot. (you may not need all the juice from the corn and gr.beans) Cook on low at least 8-10 hours. You can use home canned or store bought vegetables.

Black and Blue Cobbler

1 cup all-purpose flour
1 1/2 cups sugar -- divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs beaten
2 tablespoons milk
2 tablespoons vegetable oil
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3/4 cup water
1 teaspoon grated orange peel
whipped cream or ice cream optional

In a bowl, combine flour, 3/4 cup sugar. baking powder, salt, cinnamon, and nutmeg. Combine eggs, milk and oil; stir into dry ingredients just until moistened. Spread batter evenly on the bottom of a well greased 5-quart slow cooker. In a saucepan, combine berries, water, orange peel and remaining sugar; bring to a boil. Remove from heat; immediately pour over batter. COver and cook on high for 2 to 2-1/ hours or until a toothpick inserted into batter comes out clean. Turn cooker off uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Makes 6 servings.

2 Tbs (30 ml) butter
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
2 ripe tomatoes, peeled, seeded, and chopped
1-2 jalapeno peppers, seeded and finely chopped, or to taste
2 1/2 cups (625 ml) grated Monterey Jack or cheddar cheese

Set the slow cooker to high (300F, 150C) and add the butter, onion, and garlic. Saute until tender but not brown.

Add the remaining ingredients and cook on low heat (200F, 95C) for 1 hour, stirring once or twice.

You may serve this directly from the slow cooker while it is still on the low setting to keep the cheese melted. Serves 6 to 8.

Cola Chicken Recipe

1 cup Cola -- regular
1 cup Ketchup
1 Onion -- sliced
1 1/2 pounds Chicken -- whole

Wash and pat dry chicken. Salt and pepper to taste. Put chicken in crockpot and onions on top. Add cola and ketchup and cook on LOW 6 to 8 hours. When cooked place in refrigerator to cool and then skim off the fat. Reheat and eat. Servings: 4

16 oz jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice cocktail
1 teaspoon dry mustard
1/4 teaspoon cloves
1 sirloin pork roast, extra-lean and boneles
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with pork Makes 12 servings.

Cranberry Orange Chicken in Crockpot

2 1/2 pounds to 3 pounds chicken pieces
1 can whole-berry cranberry sauce (8 oz)
2 tablespoons orange juice
1 teaspoon grated orange peel
1/8 teaspoon ground nutmeg
1 tablespoon sweet-hot mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
3 tablespoons cold water

Rinse chicken and pat dry with paper towels. Place cut-up chicken in a 3 1/2-quart slow cooker. IN small bowl, combine cranberry sauce, orange juice and peel, nutmeg, mustard, salt and pepper. Stir until blended but not smooth. Pour over chicken. Cover and cook on LOW for 4 or 5 hours our until chicken is tender.

Remove chicken and keep warm. Turn control to HIGH. Dissolve cornstarch in water. Stir into pot with juices. Cook on HIGH, stirring occasionally, 10 to 15 minutes or until thickened. Spoon over chicken.

Per serving: Cal 370, Carb 19 gm, Total fat 14 gm, Sat fat 4 gm, Cal from fat 126, Chol 83 mg, Sodium 333 mg

Cream Cheese Chicken

Submitted by Pepper

4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.

Crockpot Boston Baked Beans

1 1lb dried peas, Great Northern or Navy beans
2 medium onions, chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup ketchup
1/4 lb bacon, diced
1 tsp salt
1 1/2 tsp dry mustard
1/4 tsp pepper

Simmer beans in 6 cups of water for 30 minutes. Allow to stand, covered, for 1 1/2 hours or till softened; drain. Put all ingredients into crockpot. Add 1 cup water; stir to blend. Cover jpot and cook on low for 10 - 12 hours or on high 5-6 hours, stirring occasionally.

Note: A smoked ham shank or meaty ham bone can also be used instead of the bacon. I sometimes saute the bacon a little first. If you don't have time for soaking the beans, replace them with canned!

2 Cans 14 oz Sweetened condensed milk
1 graham cracker or baked pie crust
Whipped Cream (or Cool Whip)
Heath Toffee Bars, chocolate curls

Pour milk into crock pot and cook on low 6 hours, stirring every 30 minutes or so until milk is the color of caramel. Pour into pie crust and chill in refrigerator for 1-2 hours. When COMPLETELY cool and ready to serve, top each slice w/ whipped cream (or Cool Whip). Garnish w/ chopped Heath Toffee Bars or chocolate curls.

3 1/2 pounds broiler-fryer chicken -- cut up
1 leek -- thinly sliced
1 clove garlic -- crushed
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 15 oz. cans white kidney beans -- drained
1/2 pound smoked sausage links -- cut into 1/2" slices
1/4 cup dry white wine

In a slow cooker, combine chicken, leek, garlic, parsley, salt, and pepper. Top with beans and sausage. Add wine. Cover and cook on Low 5 to 6 hours or until chicken is tender.

Crockpot Chicken and Rice Casserole

4 large Chicken breasts
1 can Cream of chicken soup
1 can Cream of clery soup
1 can Cream of mushroom soup
1/2 cup Diced celery
1 onion, chopped
1 cup Minute rice
Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery and chopped onions. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings.

1 lb. boneless chicken breasts or chicken thighs
1 onion sliced
1 clove garlic
1/2 cup white wine
1 bay leaf
salt and pepper

Put onions, garlic, wine and bay leaf in slow cooker. Salt and pepper chicken and place on top. Cook for 2-3 hours till tender.

Crockpot Chocolate Pudding Cake

1 (18 oz) box chocolate devil's food cake mix
1 (3 oz) box instant chocolate pudding mix
2 c. sour cream
4 eggs
1 c. water
1 c. oil
1 (6 oz) pkg semi-sweet chocolate chips
Whipped cream or ice cream

In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with electric mixer on medium speed 2 minutes. Stir in chocolate chips.

Coat crock pot bowl with vegetable cooking spray; pour batter into crockpot bowl; cover and cook on low 4 to 7 hours. Center should be just set. Finished cake will be very moist. A toothpick inserted near center should come out with moist crumbs when done.

To serve: Spoon into bowls while still hot and top with whipped cream or vanilla ice cream. This is so good.

Crockpot Italian Beef and Potato Casserole

1 lb Lean ground beef
5 1/2 oz scalloped potatoes mix
16 oz Canned tomatoes
1 cn pizza sauce
1/2 c Water
1/2 ts Oregano
1/4 ts Basil
1/2 ts Garlic powder
1 c Cubed mozzarella cheese

Brown ground beef, drain well. Put in crockpot with dried potatoes from scalloped potato mix and sauce mix. Add tomatoes, pizza sauce, water, oregano, basil and garlic. Stir to mix. Cover and cook on low for 4 to 5 hours. Turn to high, stir in cubed cheese. Cover and cook for 10 to 15 minutes longer. Serve with garlic bread and a green salad.

3-5 pound beef roast
1 (10 ounce) package au jus mix
1 (7 ounce) package Italian salad dressing mix
1 (10 1/2 ounce) can beef broth

Put beef in crock pot. Combine remaining ingredients and pour over beef. Cook slowly for 8 hours. Slice and serve with hard rolls and use au jus to dip into. Or shred beef and serve over rice or noodles (Thicken sauce if serving over rice or noodles)

Crockpot Lasagna

1 lb ground beef
1 teaspoon Italian seasoning
1 medium yellow onion, chopped
1 28 oz. jar spagetti sauce
1/3 cup water
8 lasagna noodles
1 (4 1/2 oz) can of mushrooms
1 (15 oz) carton ricotta
2 cups shredded Mozzerella cheese

Cook beef, chopped onion, and Italian seasoning in skillet, drain. Place 4 uncooked noodles in bottom of lightly greased 5 quart cooker. Layer 1/2 beef mixture, spaghetti sauce & mushrooms. Spread ricotta cheese over mushrooms, sprinkle with mozzarella cheese (I also sprinkled with Parmesan cheese) Layer the above once again...cover and cook on high for 1 hour...reduce to low setting and cook for 5 hours. Makes 4 servings.

Crockpot Mexican Corn Chowder

14 sm. potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion ,diced fine
1 green pepper, diced fine
Seasonings*
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese, shredded

Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.

Crockpot Noodle Pizza

1 pkg egg noodles
1 1/2 lbs ground beef
1/4 C chopped onion
1 (28 oz) jar spaghetti sauce
1 jar (4 1/2 oz) sliced mushrooms ( drained)
1 1/2 tsp italian seasoning
1 pkg sliced pepperoni, halved
3 C. shredded mozzarella
3 C. shredded cheddar

Brown meat and onion. Add sauce,seasoning and mushrooms and simmer. Cook noodles as directed on package. Layer in crock pot sauce, meat, noodles, pepperoni, and cheese. Cook on low until cheese is melted.

Crockpot Refried Beans

1 lb pinto beans -- washed (no need to soak)
6 cups water -- (6 to 8)
3 large cloves garlic -- peeled and slivered
1/2 tsp liquid smoke, optional
salt

Place washed beans in crockpot with 6 cups of water and garlic. Cook on high for 6-8 hours, adding extra water (if the beans look too dry) and stirring from time to time. Mash with potato masher after about 8 hours and season to taste with salt or Fiesta brand "pinto bean seasoning".

*Liquid smoke is a bottled product found in the grocery store near other bottled flavorings such as barbeque sauces, Tabasco sauce, and vinegars. It can add a ham-like flavor to beans.

Crockpot Steak with Coffee and Onions

2-6 pieces of steak
2-4 onions
2 cups brewed coffee

Cut onions in half and place,cut side down, in the pot. Place steaks on top. Then add 2 cups of brewed coffee. You can cook on high if you will be there or cook it on low and come home to a treat! I often add 2 potatoes, wrapped in foil for the top layer. Then all you need is a salad. This works well with a roast as well. Just put your veggies on the bottom and meat on top, then add the coffee. The acid in the coffee makes even cheaper cuts of meat come out tender.

1 pound uncooked ground turkey
1 onion -- chopped
1 clove garlic
1 16 oz. can peeled diced tomatoes in juice
1 8 oz. can tomato sauce
1 beef bouillon cube -- crushed
1 tablespoon minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon chopped fresh basil
1 container {15 oz.} low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon minced fresh oregano
8 ounces lasagna noodles -- cooked and drained
8 ounces Mozzarella cheese -- thinly sliced

In a slow cooker, combine turkey, onion, garlic, tomatoes, tomato sauce, bouillon cube, parsley, sugar, salt, and basil. Cover and cook on Low 6 to 7 hours. In a medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese, and oregano.

Preheat oven to 350 degrees. In a 13 x 9-inch pan, layer half of the cooked noodles, sauce, Mozzarella cheese, and ricotta cheese mixture, and repeat, reserving enough sauce to layer on top. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake in preheated oven 45 minutes.

Crockpot Vegetable Soup

1 (16-ounce) package frozen whole-kernel corn, thawed and drained
1 (16-ounce) package frozen baby lima beans, thawed and drained
2 (14-1/2 ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
2 (14-1/2 ounce) cans vegetable broth
1 (10-ounce) package frozen sliced okra, thawed and drained
1-1/4 cups chopped onion
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
3 garlic cloves, minced
1 bay leaf

Place all ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 5 to 6 hours or until vegetables are tender. Remove bay leaf, and serve. Yield 8 servings.

Favorite Crockpot Roast

Submitted by Dorothy

5 pound boneless chuck roast
seasonings: garlic powder, salt, pepper to taste
1 package lipton garlic/herb soup mix
1 family size can campbell's cream of mushroom or chicken soup(not diluted)

Mix together seasonings, lipton garlic/herb, and soup until well blended. Spray crockpot with Pam or other coating for easy cleanup. Place roast in crockpot. Spread seasoning/soup mix over roast. Cook on high until done. About 8-9 hours for falling apart roast.

Notes: I usually put the roast on early in the morning and by dinner time it is done. You may also layer potatoes, carrots, onions in the bottom of the crockpot before putting the roast in the crockpot. Serve with rice, creamed potatoes, or noodles.

2 cups Navy beans or mixed beans
8 cups water
1 ham bone (with small amount ham still on)
1 large onion, chopped
1 clove garlic, minced
1 tbsp. lemon juice
1 tbsp. honey
1 bay leaf
Salt & pepper, to taste

Wash beans. Put everything in crock pot along with ham bone . Start cooking at high and after it starts cooking, turn to simmer. Let it cook at least 8-10 hours. Remove bay leaf before serving.

Hot Caramel Apples from the Crockpot

4 large tart apples, cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red-hot candies
4 tablespoons butter or margarine
8 caramels
1/4 teaspoon ground cinnamon
whipped cream, optional

Peel about 3/4 in. off the top of each apple & scoop out center core. Place in a slow cooker. Fill each center with 2 tablespoons of sugar, three redhots, 1 tablespoon of butter and two caramels. Sprinkle with cinnamon. Pour juice over apples, & cook on low for 4-6 hours until apples are tender. Serve with whipped cream if desired. Yield: 4 servings.

Mulligatawny Soup in the Crockpot

4 cups chicken broth
16 ounces canned tomatoes -- cut-up
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 teaspoon sugar
2 whole cloves
2 cups chopped chicken or turkey
1 large apple -- peeled & chopped
1/4 cup chopped carrots
1 tablespoon parsley
2 teaspoons lemon juice
1 teaspoon curry powder
3/4 teaspoon salt
dash pepper

Mix all ingredients in a crock pot. Cover; cook on low heat setting for 8 to 10 hours or high heat setting for 4 to 5 hours. Remove cloves.

Pineapple Pork Loin

2 pounds boneless pork loin roast - (to 3 lbs)
1/2 cup flour
3 tablespoons margarine
2 medium onions -- halved, sliced
1 can crushed pineapple - (20 oz) -- undrained
1 tablespoon vinegar
1 tablespoon soy sauce
1 teaspoon sugar - (to 2 tspns) -- (optional)
1 cup chopped green and/or red bell peppers
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 teaspoon garlic powder

Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides.

Transfer browned pork to the crockpot (3 1/2-quart or larger). Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on LOW 8 to 10 hours. Serve over hot cooked rice.

This recipe yields 6 to 8 servings.

1 1/2 pounds smoked sausage -- sliced thickly
2 pounds hash brown potatoes -- frozen
5 green onions -- sliced
pepper -- to taste
garlic powder -- to taste
1 can cheddar cheese soup
1 soup can milk

Combine sausage, frozen hash browns, green onions, pepper and garlic powder in well-buttered crockpot. Stir gently to mix. Whisk together soup and milk. Pour over ingredients in crockpot. Cook on low for about 6 to 8 hours.

1 1/2 pounds ground beef
1 cup onion -- chopped
2 cloves garlic -- minced
3/4 cup ketchup
1/2 cup green pepper -- chopped
1/2 cup celery -- chopped
1/4 water
2 tablespoons brown sugar
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons chili powder
3/4 teaspoon cumin

Brown ground beef, onion & garlic until meat is browned & onion is tender. Drain off fat. In crockpot, combine remaining ingredients. Stir in meat mixture. Cover; cook on low heat for 6-8 hours or on high heat for 3-4 hours. Spoon into buns.

7 c. applesauce
2 c. apple cider
1-1/2 c. honey
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice

In a crock, mix all ingredients. Cover and cook on low for 14 - 15 hours or until mixture is deep brown. Pack while hot in pint jars. Process in water bath for 10 minutes, counting the time the jars have been immersed and the water comes again to a rolling boil. Yields: 4 pints

16 ounces canned tomatoes -- peeled and cut up
2 tablespoons parsley -- minced
1 clove garlic -- minced
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
6 ounces can tomato paste
1/2 teaspoon seasoned salt
1 pound shrimp -- cooked and shelled
grated parmesan cheese
cooked spaghetti

In slow-cooking pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste, and seasoned salt. Cover and cook on low 6 to 7 hours. Turn control to high. Stir in shrimp; cover and cook on high for 10 to 15 mintues. Serve, topped with Parmesan cheese, over cooked spaghetti.

1 cup chicken broth
1 package frozen shrimp or 1 lb. fresh shrimp
1-14 1/2 oz can diced tomatoes, undrained
1/4 cup cornstarch
2 Tbs olive oil
1 lb Polish sausage, cut into ½-inch pieces
1 medium onion, diced
1 red pepper, diced
1 cup celery, chopped
1 carrot, peeled and chopped
2 tsp dried oregano
2 tsp dried thyme
1/8 tsp red pepper flakes
1 cup uncooked long-grain white rice

Combine broth and tomatoes in the slow cooker.

In a small skillet, add oil, cornstarch and sausage. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat, stir until smooth. Carefully whisk flour mixture into the slow cooker.

Add onion, bell pepper, celery, carrot, oregano, thyme and red pepper flakes to the slow cooker. Stir well. Cover; cook on Low 6 hours or until juices are thickened.

Add shrimp during last hour of cooking. Serve gumbo over rice.

1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
6 ounces chocolate chips
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with non-stick cooking spray. Mix all ingredients until smooth. Pour into crockpot. Cook on low for 6 to 8 hours.