Slow Cooker Recipes and Crockpot Recipes

Crockpot Chicken and Noodles

2009-07-04T05:52:00.000-07:00

Crockpot Chicken and Noodles
Ingredients

4 chicken breasts, boned
1 can each cream of mushroom soup, cream of chicken soup
1/4 cup flour
8 oz. sour cream
1 tsp. sugar
1/2 tsp. garlic powder
1 pkg. noodles, cooked
Directions
Remove bones from chicken breasts and cut into strips. Place
in bottom of crockpot. Combine soups, sugar and garlic powder. Pour
over chicken. Cover and cook on High 3 - 4 hours, or Low 7 - 9
hours.
Combine flour and sour cream and stir into cooked chicken
mixture. Continue cooking 25 - 30 minutes or until thickened. Serve
over hot lightly-
buttered noodles.
Makes 4 servings.

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Crock Pot Pulled Pork Fajitas

2009-07-03T05:46:00.000-07:00

Crock Pot Pulled Pork Fajitas

1 (2-1/2 lb.) pork boneless loin roast, trimmed of fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 TB chili powder
1 tsp. ground cumin
1 bag (1 lb.) frozen stir fry bell peppers and onions, thawed
1/2 tsp. salt
18 flour tortillas (8 to 10 inches in diameter)

Garnishes:
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Place pork in 3 to 4 quart crock pot. Place onions on top.

Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onions.

Cover and cook on LOW heat setting for 8 to 10 hours.

Remove pork from crock pot. Place on cutting board. Shred pork, using 2 forks. Return pork
to the crock pot and mix well.

Stir in stir fry vegetables and salt. Increase heat setting to HIGH. Cover and cook 30 minutes
or until mixture is hot and vegetables are tender.

Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture.

Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping.

Fold remaining end down. Serve with cheese, guacamole and sour cream.

Makes:18 fajitas.

Nutrition Information:
Per serving = Calories 290 (Calories from Fat 70 ), Total Fat 8 g (Sat Fat 2 g),
Cholesterol 40 mg, Sodium 620 mg, Total Carbs 37 g (Dietary Fiber 2 g), Protein 18 g.

Diabetic Exchanges: 2 Starch, 1 Vegetable, 1-1/2 Lean Meat, 1/2 Fat.

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4th of July Creamy Ranch Potatoes

2009-07-01T05:24:00.000-07:00

Creamy Ranch Potatoes

2 pounds small red potatoes, quartered
1 8 oz. pkg., cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 can condensed cream of potato soup

Place potatoes in a 3 1/2 quart crockery cooker. Ina small bowl, combine
cream cheese and salad dressing mix. Stir in soup. Add to potatoes. Cover;
cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2
hours. Stir to blend before serving. Makes 6 servings

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4th of July Crockpot Pepper Steak

2009-06-30T05:22:00.001-07:00

Crockpot Pepper Steak
Serves 8

2 lbs lean beef steak or roast
2 green peppers, sliced
1 cup fresh button mushrooms, cut in half, if large or left whole if
small in size
2 onions, sliced
1 cup beef broth
2 tbsp low sodium soy sauce
1 tsp Worcestershire sauce
1/2 tsp ground ginger
1/2 tsp black pepper
2 tbsp oyster flavored sauce, optional
1 tbsp minced garlic
2 tomatoes, sliced into 6ths, optional

Cut the steak into bite sized pieces. Place vegetables in the bottom of the crockpot; place the beef on top of the vegetables. Add the rest of the ingredients over top. Cover and cook on LOW 8-10 hours or HIGH for 4 hours. Add tomatoes just before thickening. When cooked to desired tenderness, thicken with a flour paste or 1tbsp cornstarch mixed with 2 tbsp water, as needed.

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4th of July Mushroom & Green Bean Stroganoff

2009-06-29T05:21:00.000-07:00

Mushroom & Green Bean Stroganoff

Meaty mushrooms and tender green beans stand in for beef in this creamy
Eastern European classic. Serve over wide noodles.
4- to 6-qt. slow cooker
Cook time: 6 to 8 hours
Setting 6 to 8 hours on low; 20 minutes on high

2 tbsp. olive oil
16 oz. small white mushrooms, quartered
2 tbsp. tomato paste
2 cups vegetable stock
1 large yellow onion, chopped
1 large green bell pepper, seeded and chopped
2 tbsp. all-purpose flour
1 1/2 tsp. sweet Hungarian paprika
8 oz. green beans, ends trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
1/2 cup sour cream or tofu sour cream

1. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the
mushrooms and cook quickly to brown on all sides, 3 to 4 minutes. Set aside.

2. In a small bowl, combine the tomato paste with 1/4 cup of the stock,
blending until smooth. Set aside.

3. Without cleaning the skillet, heat the remaining 1 tablespoon of oil over
medium heat. Add the onion and bell pepper, cover, and cook until softened,
about 5 minutes. Stir in the flour and cook for 1 minute to remove the raw
taste.

4. Transfer the mixture to a 4- to 6-qt. slow cooker. Add the paprika, green
beans, the remaining 1 3/4 cups stock, and the tomato paste mixture; cover,
and cook on low for 6 to 8 hours.

5. At the end of cooking time, add the browned mushrooms and season with
salt and pepper. Remove the cover and cook on high until the flavors are
blended and the sauce thickens somewhat, about 20 minutes.

6. Just before serving, slowly whisk in the sour cream until well blended.
Serve at once.

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4th of July Crockpot Beef with Mushrooms and Red Wine Gravy

2009-06-28T05:19:00.000-07:00

Crockpot Beef with Mushrooms and Red Wine Gravy

1 1/2 lbs stew meat, trimmed of all fat, cut into one inch cubes
2 onions cut into half inch wedges
1 pkg. sliced fresh mushrooms, (8 oz.)
1 pkg. beefy onion dry soup mix
3 tbsp cornstarch
Salt and pepper to taste
1 1/2 cups dry red wine

Place beef, onions and mushrooms in a 4-quart or larger slow cooker. Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste. Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Stir well before serving.

6 Servings.

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4th of July Crock Pot Pork Barbecue with Cole Slaw

2009-06-27T05:18:00.001-07:00

Crock Pot Pork Barbecue with Cole Slaw

1 (4 to 5 lb.) pork shoulder roast or pork shoulder blade Boston butt
3/4 cup cider vinegar
2 TB packed brown sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. ground black pepper
16 Kaiser rolls, split and toasted
Coleslaw, as garnish

Place meat in a 4 to 6 quart crock pot/slow cooker.

In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.

Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop.

In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve garnished with coleslaw.

Makes 16 servings.

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4th of July Slow Cooker Caramel Rice Pudding

2009-06-26T05:17:00.000-07:00

Slow Cooker Caramel Rice Pudding
Ingredients

3 cups cooked white rice
1/2 cup raisins
2 tsp. vanilla extract
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 tbsp. sugar
1 tsp. ground cinnamon.
Directions
Prepare inside of 2 - 3-1/2-qt. slow cooker with cooking spray.
Mix all ingredients except sugar and cinnamon in cooker. Cover and
cook on Low setting 3 - 4 hours, or until liquid is absorbed. Stir
pudding before serving. Sprinkle pudding with sugar and cinnamon.
Serve warm.
Makes 8 servings.

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4th of July Crock Pot Rio Grande Pork Chops

2009-06-25T12:15:00.001-07:00

Crock Pot Rio Grande Pork Chops

6 pork rib chops, cut 3/4" thick (about 2-1/2 lb.)
1 can (15 oz.) Mexican style or Tex-Mex style chili beans
1-1/4 cups bottled salsa
1 cup fresh* or frozen whole kernel corn
2 cups hot cooked rice
Chopped fresh cilantro, optional

Trim excess fat from chops. Place chops in the bottom of a 3-1/2 or 4 quart crock pot.

Add chili beans and salsa.

Cover; cook on HIGH heat setting for 2-1/2 hours or on LOW heat setting for 5 hours.

When that step is complete, turn to HIGH heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on HIGH heat setting. Serve over rice. Sprinkle with cilantro, if desired.

For all day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on LOW heat setting for 9-1/2 hours. Turn to HIGH heat setting Stir in corn. Cover and cook 30 minutes longer.
Serve as above.

Makes 6 servings.

*Note: 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.

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Crock Pot Hot Citrus Punch

2009-06-24T03:52:00.000-07:00

Crock Pot Hot Citrus Punch
Got the flu? This drink's for you.

2-1/2 quarts water
2 cups sugar
1-1/2 cups orange juice
1/2 cup plus 2 TB lemon juice
1/4 cup pineapple juice
1 (3 inch) cinnamon stick
1/2 tsp. whole cloves

In a 5 quart crock pot/slow cooker, combine the water, sugar and juices.

Place cinnamon stick and cloves on a double thickness of cheesecloth;
bring up corners of cloth and tie with kitchen string to form a bag. Place
in the crock pot/slow cooker.

Cover and cook on LOW heat setting for 2 to 3 hours or until heated through.

Discard spice bag.

Yield: about 3 quarts.

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Crock Pot Reuben Spread

2009-06-23T05:10:00.000-07:00

Crock Pot Reuben Spread

1 jar (16 oz.) sauerkraut, rinsed and drained
1 pkg. (8 oz.) cream cheese, cubed
2 cups (8 oz.) Swiss cheese, shredded
1 pkg. (3 oz.) deli corned beef, chopped
3 TB prepared Thousand Island salad dressing

Snack rye bread or crackers

In a 1-1/2 quart crock pot/slow cooker, combine the first five ingredients.

Cover and cook for 2 hours or until cheeses are melted; stir to blend.

Serve warm with bread or crackers.

Yield: 3-1/2 cups.

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Crock Pot Red Beans

2009-06-22T02:39:00.000-07:00

CROCK POT RED BEANS

1 lb red kidney beans -- soaked overnight in water
1 1/2 c brown rice
16 oz tomato, stewed
1 ham hock (optional)
1 tsp basil
1 tsp thyme
1 onion, chopped
2 garlic clove or 1/4 tsp garlic powder
White pepper -- to taste
Salt -- to taste

I put everything in the crockpot at the same time, except for the rice. Turn on high for 4 hours, then on low for 6 hours. During the last 1 1/2 hour, put in the rice. The final ingredient is about 1/2 cup of white wine. You can add this whenever. It is optional, of course.

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Crock Pot Wild Rice Stew

2009-06-21T05:59:00.000-07:00

Crock Pot Wild Rice Stew

Servings | 4
Browning the vegetables in this one-pot meal brings out their natural sweetness. The extra work is worth the flavor boost.

1-1/2 tsp. olive oil
2 cup leeks, finely chopped, white parts only (about 2 large leeks)
2 cup shiitake mushrooms, sliced
1 cup carrots, diced
3 cups vegetable broth
1 tsp. table salt
1 cup uncooked wild rice

Heat oil in large nonstick skillet. Add leeks and mushrooms and sauté until tender, about
5 minutes. (Note: If you're in a hurry, skip this step and simply add all the ingredients directly
to the crock pot/slow cooker.)

Spoon leeks and mushrooms into a 4 to 5 quart crock pot/slow cooker.

Add carrots, broth, salt and rice; cover and cook on LOW heat setting for 6 to 7 hours.

Yields about 1-1/2 cups per serving.

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Slow Cooker Chicken Taco Soup

2009-06-20T05:57:00.000-07:00

Slow Cooker Chicken Taco Soup

Serving Size : 8

1 chopped onion
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) package taco seasoning
3 whole boneless chicken breasts
1 (8 oz) package shredded Cheddar cheese
1 (8 oz) container sour cream
1 cup crushed tortilla chips

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend.

Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled.

Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with cheese, a dollop of sour cream, and chips, if desired.

Calories: 434; Fat: 17.9g; Cholesterol: 68mg; Sodium: 1571mg; Carbs: 42.4g; Fiber: 8.9g; Protein: 27g.

Description:
"Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like."

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Crock Pot Sweet 'n Sour Sausage

2009-06-19T05:59:00.000-07:00

Crock Pot Sweet 'n Sour Sausage

1 lb. fully cooked kielbasa or smoked Polish sausage, sliced
1 can (20 oz.) unsweetened pineapple chunks, undrained
1-1/2 cups fresh baby carrots, quartered lengthwise
1 large green pepper, cut into 1" pieces
1 medium onion, cut into large dice
1/3 cup packed brown sugar
1 TB soy sauce
1/2 tsp. chicken bouillon granules
1/4 tsp. garlic granules
1/4 tsp. ground ginger

Rous:
2 tablespoons cornstarch
1/4 cup cold water

Hot cooked rice or chow mein noodles

In a 3 quart crock pot/slow cooker, combine the first 10 ingredients.

Cover and cook on lLOW heat setting for 4 to 5 hours.

Combine the cornstarch and water until smooth. Stir into the sausage mixture.
Cover and cook on high for 30 minutes or until thickened.

Serve over rice.

Yield: 6 servings.

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Crock Pot -- Awesome Pot Roast

2009-06-18T05:56:00.000-07:00

Crock Pot -- Awesome Pot Roast

2 cans (10.75 oz.) condensed cream of mushroom soup, undiluted
1 pkg. (1 oz.) dry onion soup mix
1-1/4 cups water
One (5-1/2 lb.) pot roast (beef or pork)

In a crock pot/slow cooker, mix cream of mushroom soup, dry onion soup mix and water.

Place pot roast in crock pot/slow cooker and coat with soup mixture.

Cook on HIGH heat setting for 3 to 4 hours, or on LOW heat setting for 8 to 9 hours.

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Crock Pot Creamy Cheesy Broccoli Casserole

2009-06-17T05:55:00.000-07:00

Crock Pot Creamy Cheesy Broccoli Casserole

1 bag (20 oz.) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
2 cups shredded Cheddar cheese, divided
1/2 cup chopped onion
1/2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper
1 cup crushed buttery crackers or saltines
2 TB butter or stick margarine, cut into small pieces
Cooked spaghetti or macaroni, optional

In a large bowl, combine broccoli, soup, 1-1/4 cups of the shredded cheese, onion,
Worcestershire sauce and pepper.

Pour into a greased or sprayed crock pot/slow cooker.

Sprinkle crackers over top; dot with butter.

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

Serve over cooked spaghetti or macaroni, if desired.

Serves 8 to 10.

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Crock Pot White Bean Chicken Chili

2009-06-16T05:55:00.000-07:00

Crock Pot White Bean Chicken Chili

1-1/4 lb. boneless skinless chicken breast halves, diced
2 cans (15 oz. ea.) great northern beans or navy beans
1 can (15 oz.) hominy or white shoepeg corn
1 cup chopped canned tomatoes
1 env. (1-1/4 oz.) taco seasoning
1 can (4-1/2 oz.) chopped green chilies
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (14 oz.) chicken broth
1/2 cup sour cream
Green onion, chopped, optional
Monterey Jack cheese, shredded, optional

Place chicken in a 4 quart crock pot/slow cooker.

Add the beans and corn.

In a medium bowl, combine taco seasoning, chiles, condensed soup, and
chicken broth.

Pour over top of ingredients in the crock pot.

Cover and cook on LOW heat setting for 8 to 10 hours.

Before serving, stir gently to break up chicken, then stir in the sour cream.

Serve topped with green onions and cheese, if desired.

Serves: 8.

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Crock Pot Tortellini and Sausage Soup

2009-06-15T05:54:00.000-07:00

Crock Pot Tortellini and Sausage Soup

2 cans (14-1/2 oz. ea.) Italian style stewed tomatoes
3 cups water
2 cups loose pack frozen cut green beans or Italian style green beans
1 can (10-1/2 oz.) condensed French onion soup, undiluted
8 oz. fully cooked smoked turkey sausage, halved lengthwise and cut into 1/2" slices
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 pkg. (9 oz.) refrigerated cheese filled tortellini
Shaved or shredded Parmesan cheese, for garnish

In a 4 or 5 quart crock pot/slow cooker combine undrained tomatoes, water, frozen green
beans, onion soup, and turkey sausage.

Cover; cook on LOW het setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.

If using LOW heat setting, turn crock pot/low cooker to HIGH heat setting. Stir cabbage and
tortellini into soup. Cover; cook for 15 minutes more.

Garnish soup with shavings or shredded Parmesan cheese.

Makes 10 to 12 servings.

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Crock Pot Beef in Red Wine

2009-06-14T05:53:00.000-07:00

Crock Pot Beef in Red Wine

1-1/2 lb. beef stew meat, trimmed and cut into 1" cubes
2 medium onions, diced
1 envelope Lipton onion soup mix OR 2 beef bouillon cubes
3 TB cornstarch
Salt
Ground black pepper
1-1/2 cups dry red wine *
Hot cooked whole wheat pasta, optional

Place the beef and onions in a 3-1/2 or 4 quart crock pot/slow cooker. Add onion soup mix
or bouillon cubes. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all.

Cover and cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.

If desired, serve over pasta.

Makes 6 servings.

* Note: Dry red wine is the major flavor contributor in this beef dish, so choose a wine that
is reasonably priced and drinkable, such as Cabernet Sauvignon, Merlot, or Pinot Noir.

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Crock Pot Wild Rice and Chicken Soup

2009-06-13T05:52:00.000-07:00

Crock Pot Wild Rice and Chicken Soup

3 cups water
1 can (14 oz.) reduced sodium chicken broth
1 can (10-3/4 oz.) cream of chicken soup, undiluted
2/3 cup uncooked wild rice, rinsed and drained
1/2 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
3 cups (about 1 lb.) cooked chicken or turkey, chopped
2 cups fresh spinach, shredded

In a 3-1/2 or 4 quart crock pot/slow cooker, combine the water, broth, cream of chicken soup,
uncooked wild rice, thyme, and pepper.

Cover and cook on LOW heat setting for 7 to 8 hours or on HIGH heat setting for 3-1/2 to 4 hours.

To serve, stir in chicken and spinach.

Makes 6 (1-1/2 cup) servings.

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Slowcooker Spaghetti Sauce

2009-06-12T05:51:00.000-07:00

Slowcooker Spaghetti Sauce

2 lbs. ground beef
1 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, crushed
1 c. chopped mushrooms (optional)
2 (28 oz.) cans tomatoes
1 (6 oz.) can tomato paste
2 tsp. salt
3 tsp. oregano
1/2 tsp. rosemary
1/4 tsp. thyme

Heat skillet and brown beef, discarding fat. Combine all ingredients in cooker, stirring well. Cook on low 10-12 hours, on high 5-6 hours or on automatic 6 hours.

Yield: 2 quarts sauce.

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Family Favorite Slowcooker Roast

2009-06-11T05:49:00.000-07:00

Family Favorite Slowcooker Roast

3-5 lb. chuck roast, trimmed of extra fat
garnish mustard, your choice
enough potatoes, carrots and onions (frozen, fresh or canned)
1 pkg. onion soup mix (or a bit of beef bouillon)

Directions
Prepare vegetables and place in the bottom of slow cooker.
Rinse roast and pat dry with paper towel. Smear mustard all over
roast. Sprinkle a pkg onion soup mix over top. No extra liquid is
needed. Cook on High about 1 hour, then turn to
Low for 6 - 8 hours, until tender. Freeze any leftovers in a
zipper-seal freezer bag with a little "gravy" to prevent freezer burn.

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Crock Pot Sloppy Joes II

2009-06-10T08:34:00.000-07:00

Crock Pot Sloppy Joes II

3 lb. lean ground beef
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 cup chopped red or green bell pepper
1-1/4 cups ketchup
5 TB Worcestershire sauce
1/4 cup firmly packed light brown sugar
3 TB white wine vinegar
3 TB prepared yellow mustard
2 tsp. chili powder

8 to 10 hamburger buns

In a large skillet over medium high heat, sauté the ground beef, onion and garlic,
stirring, until the beef is browned and crumbly and the onion is tender.

Drain excess fat from skillet.

Combine the bell pepper, ketchup, Worcestershire sauce, brown sugar, vinegar,
mustard and chili powder in the crock pot/slow cooker. Stir in the beef mixture.

Cover and cook on LOW heat setting for 6 to 8 hours.

Spoon the beef mixture into the hamburger buns and serve.

Serves 8 to 10.

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Crockpot Apple Cranberry Crisp

2009-06-09T08:50:00.000-07:00

Crockpot Apple Cranberry Crisp

INGREDIENTS:
- 3 large apples, peeled, cored, and sliced
- 1 cup cranberries
- 3/4 cup brown sugar
- 1/3 cup rolled oats (quick cooking)
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/3 cup butter, softened

PREPARATION:Place apple slices and cranberries in slow cooker. Mix remaining
ingredients in a bowl; sprinkle over top of apple and cranberries. Place 4
or 5 paper towels over the top of the slow cooker and place a utensi, such
as a wooden spoon over the top to keep cover from sealing tightly. Set cover
on top.

This allows the steam to escape. Turn slow cooker to high and cook for about
2 hours.
Serves 4.

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