Crock Pot/Slo-Cooker Recipes

[patches]

This weather makes it great to be outside and I thought it would be great to get some of your favorite recipes for the crock pot or slo-cooker so we could spend more time out in the yard.   

Here is one of my favorites:  This is really quick and easy to prepare and it’s delicious.  It’s great for a cold winter night or anytime you would rather not spend so much time in your kitchen. 

BEEF STROGANOFF

INGREDIENTS
 1 pound cubed beef stew meat
 1 (10.75 ounce) can condensed golden mushroom soup
 1/2 cup fresh chopped onion
 1 tablespoon Worcestershire sauce
 1/4 cup water
 4 ounces cream cheese

DIRECTIONS
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. You can cook it on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Serve over hot, cooked egg noodles or rice, but I prefer it with the egg noodles.

[MassMama]

MMMMMMM although I am NOT allowed to ever have another slow cooker I do however simmer alot of foods 

My favorite is to simmer bonless skinless chicken breasts in some salsa till the chicken falls apart...
roll in a tortilla with cheese and YUMMY... I usually bake them till they are nice and crunchy.. either on the grill or in the oven

[Dianna]

Yummy! Both of those sound really good. Is it time to eat yet?

One of my crockpot recipes is to...

 Put a roast in the pot with a little water early in the morning on high.
 Add 1 can of cream of mushroom
 Add 1 can of cream of celery

 About six hours later, turn crock pot to low and add potatoes and carrots and let cook for a couple hours longer.

The roast will have a great gravy that can be served over rice and the meat will be falling apart.

Mmmm, Mmmm, good!

[MassMama]

Mmmm mmm sounds sooo yummy Dianna!! I sure wish Keith liked better yet loved mushrooms!! I may have to try that with another cream soup though great recipe!! 

[sunsoaker]

This is my favorite to take to potlucks... never any left..

Slowed Cooked Spicy Kielbasa

Ingredients:
1 cup brown sugar
6 tbsp. spicy mustard
1 small sweet onion, finely chopped
2 pounds smoked kielbasa

Chop the onion and sauté in a small amount of olive or vegetable oil until browned. Combine the sugar and mustard with onion and place in the crockpot. Cut the kielbasa into one inch thick slices and add to the crockpot. Stir to coat.Cover and cook on low heat 2-1/2 to 3 hours, stirring occasionally. 6 servings. Variations: Use a spicy barbecue sauce in your favorite brand instead of the sugar mixture. This is not a "set in stone" recipe! You can use smoked cocktail sausages as well, and more or less sauce, depending on what you prefer!

[MassMama]

Ohhh Duh I make a simalar dish.. I also add red bell peppers and pineapple it is wonderful if you like pineapple!! 

[patches]

Dianna, that really sounds good, but I think I'd like to add a little onion to mine.  I'm also wondering, what size roast do you use for that amount of soup?   

[MassMama]

Ok time to kick this back to the top.. It is a great time of year to make these recipes..
In fact I am going to try Patti's stroganoff tonight.. 

Well that was right up till I figured out I was out of meat!!  I will try it tomarrow though

[Dianna]

I'm also wondering, what size roast do you use for that amount of soup?   

Sorry, Patti, I must have been reading on the run. I really don't know what size I buy, though. I am thinking maybe about a three pound roast...

[Wrennie]

I never thought of putting a cream soup in with a pot roast. I know what we're having saturday. Marton gets nervous if i leave the crock pot on when theres noone home. So fine he can smell it cook al day and watch it then!

[duh]

Well I'll see what all recipies I have:

Congressional Bean Soup
         Makes 6 to 8 servings

8 cups    Water
1 lb   Navy beans, dried
1   Meaty ham bone or 2 cups diced cooked ham
1 cup   Celery, finely chopped
1    Onion, finely chopped
2 Tbsp   Parsley, finely chopped
1 tsp   Salt
1/4 tsp   Pepper
1   Bay leaf

1.  Soak the beans overnight.  rinse very well.

2.  Pour the beans and 8 cups of fresh water into the slow cooker.  Add remaining ingredients.  Cover and cook on low 12 to 14 hours or until beans are very soft.  Remove bay leaf and ham boan.  Cut meat off bone; return met to beans.  Discard bone and bay leaf.  Serve soup hot. 

Note:  I usually add chicken boullion to the water to add flavor.  And then delete the salt since boullion is very salty.

[duh]

Creamy Vegetable Soup

                           Makes 5 servings
1 onion, chopped
1/4 cup butter, melted
3 sweet potatoes, peeled and diced
3 zucchini, chopped
1 1/2 cups fresh broccoli, chopped
3 (14 ounce) cans chicken broth
2 potatoes, peeled and shredded
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
2 cups milk

In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.

[duh]

Idaho Lentil Chili

2 cups Lentils
6 cups Water

Place water and lentils in large (at least 3 qt. size) saucepan. Bring to a boil. Lower heat and simmer for 40 minutes (do not add salt, it toughens the lentil skins and lengthens the cooking time). Drain. Mix with following ingredients:

1/2 teaspoon Cumin
1 Tablespoon Chili Powder
1 pkg Dry onion soup mix
1 (28 oz) can whole stewed tomatoes
1 (15 oz) can tomato sauce
1 cup Water

Optional:
1 lb. extra lean hamburger (browned)
2 cloves Minced garlic
salt and pepper to taste

Place all ingredients in slow cooker on high until chili simmers, then reduce heat to low. Cook 2 - 3 hours.

OR

Cook on top of stove in stockpot, bring to boil, reduce heat and simmer for 1 hour.

[duh]

Mediterranean Caponata                        Makes 6 servings

1 lg   Eggplant, peeled and chopped   
2 Tbsp    Olive Oil
1 med   Onion, chopped      
1 Tbsp   Lemon juice
2    Plum Tomatoes, chopped   
1/2 tsp    Salt
1 Tbsp   Capers, drained   
1/8 tsp   Pepper
1/2 cup   Celery, chopped   
6 to 8    Anchovies, finely chopped
1/2 cup   pimiento-stuffed green olives   
1/2 cup    Pine nut, toasted chopped
1 clove   Garlic, crushed

Combine eggplant, onion, tomatoes, capers, celery, olives, garlic, oil, lemon juice, salt and pepper in a slow cooker.  Cover and cook on low 5 to 6 hours.  Stir in anchovies (if desired).  Refrigerate 2 or 3 hours until cool.  Spread on crackers and sprinkle with pine nuts.

Note:  To toast pine nuts, heat in a 350*F oven about 10 minutes or until golden brown.

[duh]

Sweet & Sour Meatballs

1 lb ground beef
1     egg
1     onion minced
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
1/2 cup apple cider vinegar
1/2 cup ketchup
2 Tbsp cornstarch
1 cup brown sugar
2 Tbsp soy sauce

In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.

In a large skillet over medium heat, saute the meatballs until browned on all sides.

In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

Nutrition Info (per serving)
Calories 599 (39% from fat) | Protein 20g | Fat 26.4g (sat 10.4g) | Carbohydrate 71.9g | Fiber 1.3g | Cholesterol 120mg | Iron 4mg | Sodium 931mg | Calcium 111mg

NOTE:  Done in a crock pot it is easy to keep them warm for a buffet or potluck.

[duh]

Ada's Beans

                           Makes 8 servings

1 lb      Red Beans, cooked
1 tsp       Whole Allspice
2 tsp      Sugar
2 Tbsp   Chili powder
      Cumin and oregano to taste
1 sm can   Tomato sauce
1 sm      Onion, chopped
1 clove   Garlic, crushed and minced

1.  Add all ingredients and simmer until beans are tender, about 1 1/2 hours.

2.  Remove whole allspice before serving.

3.  Serve over spanish rice with lots of warm tortillas.

NOTE:  Can be done in a crock pot.

[duh]

Crockpot Cuban Style Black Beans

                           Makes 8 servings

1-1/2 cup    Black beans, cooked
3 cups      Broth of your choice
4 cups      Water
1 sm      Onion, chopped
1      Jalapeno pepper, seeded and diced
4 cloves   Garlic, crushed and minced
2      Bay leaves
2 tsp      Cumin
2 tsp      Lime zest (graded lime peel)
3/4 tsp   Salt
1/2 tsp   Black pepper

1.  Place the beans in a 3-1/2 quart slow cooker.  Add all other ingredients.  Cover and cook on low setting for 10 to 12 hours or for 5 hours on the high setting.

2.  Remove the bay leaves, mash beans slightly and serve over rice.

[duh]

New Orleans Red Beans

Serves: 8

This vegetarian  main dish is cholesterol-free, virtually fat-free, and chock full of vegetables.

INGREDIENTS
1 lb. dry red beans
2 quarts water
1-1/2 cups chopped onion
1 cup chopped celery
4 fresh bay leaves
1 cup chopped green pepper
3 tablespoons chopped garlic
3 tablespoons chopped parsley
2 teaspoon dried thyme, crushed
1 teaspoon salt
1 teaspoon black pepper

DIRECTIONS
1. Pick through beans to remove bad beans; rinse thoroughly.
2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat.
3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan.
4. Add green pepper, garlic, parsley, thyme, salt, and black pepper.
5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves.
6. Serve with hot cooked brown rice, if desired.

NUTRITION INFO (per 1.75-cup serving)
Calories: 187.2
Fat: 0.8 g
Carbohydrates: 35.4 g
Protein: 10.9 g

NOTE:  Can be done in a crockpot.

[duh]

Pat's Lentil Spaghetti Sauce

                           Makes 10 servings

1 cup      Onion, chopped
2 each      Green peppers, diced
2 tsp      Oil
1 tsp      Pepper
7 Tbsp   Oregano
1 Tbsp   Parsley
1 Tbsp   Basil
1 tsp      Garlic powder
4 cups      Tomato sauce
1 cup      Tomato paste
4 cups      Water
1-1/2 cups   Lentils, rinsed
16 oz can   Mushrooms, drained
2 Tbsp   Parmesan cheese

1.  Saute onions and green peppers in oil about 10 minutes.  Until tender.

2.  In a crockpot combine the onion mixture and the seasonings, tomato sauce, tomato paste, lentils, mushrooms, water and cheese.

3.  Simmer on low for 2 to 3 hours, stirring occasionally, keep pot uncovered.

4.  Prepare pasta according to package insturctions 10 minutes prior to meal.

5.  Serve over hot pasta with more grated Parmesan cheese. 

Note:  I like to have chopped dried tomatoes in my sauce they taste great when reconstituted.  I also like to use a can of the italian diced tomatoes to the sauce.    This can be done in a crockpot

[duh]

Beef Pot Roast
                  Makes 8 Servings

1/2 cup    Onion, chopped
1 cube    Beef bouillon
2 Tbsp.    Water                  
2 Tbsp.    Orange Juice
2 1/2 lbs    Beef chuck roast, boneless         
1/4 tsp.    Ground allspice
2 cups    Hot water               
1/8 tsp.    Pepper

1.  Simmer onion until tender in 2 tablespoons water in heavy, deep skillet.

2.  Add roast to skillet; brown on sides.

3.  Combine beef bouillon cube with 2 cups hot water; stir until dissolved.

4.  Combine orange juice, allspice, pepper, and beef broth.  Pour over meat.  Cover and simmer about 2 hours.  Good done in a crock pot.

   Per Serving Nutritional Information
      3 oz per serving
      Calories 220
      Total fat 9 grams
      Saturated fat 3 grams
      Cholesterol 91 milligrams
      Sodium 264 milligrams

Note:  freeze leftover for use with other meals like, French Dip, Hot Roast Beef Sandwiches, Beef Stroganoff.

[duh]

Black Forest Pot Roast                           Makes 6 servings

3 lb   Beef chuck roast, boneless      
2 Tbsp   Dijon mustard
1    Onion, chopped         
1 Tbsp   Worcestershire sauce
1/4 cup   Water               
1/2 tsp    Salt
4   pooake Mushrooms, dried      
1/8 tsp   Pepper
1/4 cup   Ketchup            
1 clove   Garlic, crushed
1/4 cup   Red Wine Vinegar         
2 Tbsp   Corn Starch
3 Tbsp   Water

Trim all visible fat from meat; place in a slow cooker.  In a small bowl, combine onion, 1/4 cup water, mushrooms, ketchup, vinegar, mustard, worcestershire sauce, salt, pepper and garlic.  Pour mixture over meat.  Cover and cook on low about 8 hours. 

Remove meat and slice.  Keep meat warm.  Turn control to high.  Dissolve cornstarch in 3 Tbsp water; stir into cooker.  Cover and cook on high 15 to 20 minutes or until thickened.  Serve sauce with meat.

[duh]

           Corned Beef & Cabbage
               Makes 4 servings

2 med.    Onions, yellow       
1 med.    Cabbage, green
6 whole    Cloves            
8    Peppercorn
3 1/2 lb   Corned beef         
6   Russet Potatoes
3 lg   Carrots                  
             Hot Mustard
2   Bay leaves         
6   Coriander seeds

Stud the onions with the cloves.  Put beef in large pot add onions, carrots, bay leaves, peppercorns, coriander and enough water to cover.  Bring to a boil over hi heat.  Reduce heat to low.  Simmer for 2 hours.

Cut Cabbage into 6 wedges.  Cut potatoes into 1 inch chunks.  Add cabbage & potatoes to beef then cover and simmer about 25 minutes.

Transfer meat and veggies to platter, strain broth and return to pan cook on hi heat until reduced by 1/3 season to taste.

Moisten beef with juice and serve.

Prepare hot mustard and serve as a condiment along with the juice and horseradish sauce if desired.

[duh]

Favorite Pot Roast
               Makes 6 servings

3 lb    Beef Rump Roast         
3    Carrots, cut in 1" chunks
1/2 tsp   Salt               
4    Potatoes, cut in 8ths
1/2 tsp   Seasoned Salt, McCormicks   
1 stalk   Celery, coarsely chopped
1/4 tsp    Pepper            
1 cup   Beef Broth
1/4 tsp   Paprika            
3 Tbsp   Cornstarch
1   Onion, cut into 8 wedges      
1/4 cup   Water   

Trim visible fat from meat.  Rub all sides of meat with salt, seasoned salt, pepper and paprika.  Place vegetables in bottom of a slow cooker.  Pour broth over vegetables.  Place seasoned meat on top of vegetables.  Cover and cook on low 8 to 9 hours or until meat and vegetables are tender.  To thicken juices, remove meat and vegetables; keep warm.  Turn control to high.  Dissove cornstarch in water; stir into cooker.  Cover and cook on high 15 to 20 minutes or until slightly thickened.  Serve with meat and vegetables.

[duh]

Slow-Cooker Fajitas
               Makes 8 servings

1-1/2 lbs   Flank steak             
1    Onion, thinkly sliced
1   Red or green bell pepper, sliced   
1 clove    Garlic, crushed
1   Jalapeno chile, seeded and diced   
2 tsp   Chili powder
1/2 tsp   Cumin, ground         
1/4 tsp    Salt
1/4 cup   Vegetable oil            
1 Tbsp   Lemon juice
8 to 10    Flour tortillas, warmed      
1/2 cup   Sour cream
1   Avocado, peeled and sliced

Cut meat across the grain into 1/2 inch diagonal strips.  Place in a slow cooker.  Top with onion and bell pepper.  In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice.  Pour mixture over meat.  Cover and cook on low 6 to 7 hours or until meat is tender.  Spoon several slices of meat with sauce into center of each warm tortilla.  Fold over.  Top with sour cream and avocado.

[duh]

Red Beans and Sausage

Prep Time: 25 minutes
Cook Time: 2 hours, 0 minutes
Ready In: 2 hours, 25 minutes

Ingredients
1 pound red kidney beans
1 large onion chopped
1 bell pepper chopped
1 garlic clove minced
1 pound smoked sausage cut in 1/2 inch pieces
1 hambone (optional)
1 bay leaf red pepper to taste
salt and black pepper to taste
water to cover beans

Directions
Wash beans. In a large Dutch oven or cast iron pot, cover in cold water and soak overnight. When ready to cook, add the onion, bell pepper, garlic, bay leaf and hambone (optional). Then add enough additional water to cover the beans at least 3 inches above their marker. Cook slowly stirring occasionally until beans are tender. The time will vary from 1 1/2 to 2 hours.

During the last 30 minutes of cooking time mash some of the beans to thicken the gravy. Add the smoked sausage and season to taste with salt and pepper. The heat may be increased to evaporate excess water if the beans have a too watery gravy or water added to make more gravy. Stir to prevent sticking. Serve over steamed rice.

Makes: 10 servings
NOTE:  Good crockpot recipe.