Post by chief_cook2 on Aug 30, 2005 8:31:13 GMT -6
Casserole in the Cooker
Makes 4 servings.
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cp cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cp milk
1 cp uncooked instant rice
1 celery rib, chopped
1 small onion, chopped
In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture.
Cover and cook on low 4-5 hours or until rice is tender.
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Chops in a Crock
6 pork chops, browned (you can skip the browning)
1 onion, chopped
3 T. catsup
10.5 oz can cream of mushroom soup
2 t Worcestershire sauce
Place into crockpot and simmer about 4-5 hours.
Serve with rice, noodles or potatoes.
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Crockpot 8 Hour Turkey Stew
Makes 6 servings
3 cups peeled, cubed Potatoes
2 cups quartered Mushrooms
1 1/2 cups chopped Carrots
1 cup coarsly chopped Onions
2 cloves Garlic, minced
1 tsp each ground Thyme and dried Basil
1/2 tsp Black Pepper
2 lbs boneless, skinless Turkey breast, cut into 1" cubes
2 tbsp All Purpose Flour
1/2 cup dry White Wine
1/2 cup low-sodium reduced-fat Chicken broth
1 1/2 tbsp Tomato Paste
1 tsp "lite" Worcestershire Sauce
1/4 cup chopped fresh Parsley
Combine the first 8 ingredients in a 3-quart or larger crockpot.
Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.
Mix wine, broth, tomato paste and worcestershire sauce in a sm. bowl.
Pour over turkey.
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. Be careful not to remove the lid for more
than a minute or so. Stir in parsley just before serving.
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Crockpot Apple & Brown Sugar Corned Beef
1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 Tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks
Place all ingredients in large crock pot (cut meat in half if necessary).
Stir to mix.
Cook on high for 4 to 5 hours on high or 8 to 10 hours on low.
Remove meat and vegetables and some of the cooking liquid.
Slice meat thinly across the grain.
Serve with the vegetables and some of the liquid.
Use left over corn beef the next day.....layer in crock pot with sauerkraut and swiss cheese. Warm and serve on rye bread with 1000 Island dressing!
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Apple Glazed Pork Roast
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Rub roast with salt and pepper.
Brown pork roast under broiler to remove excess fat; drain well.
Core and quarter apples. Place apple quarters in bottom of crockpot.
Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.
Cover and cook on Low for 10-12 hours, until done.
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Crockpot Baked Beans
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
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
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Crockpot Beef Bourguignon
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion -- sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley -- chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) -- diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt
Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade. In skillet, saute bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.
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Crockpot Beef Pot Roast
1 1/2 lb- 2lb. pot roast meat
1 dry package of Good Seasons Garlic Dressing
1 dry pkg of Italian (or Zesty Italian) Dressing
1 can of beer (your choice-not dark)
Place one envelope of Good seasons in bottom of crock pot.
Place meat on top, top with other package of dressing
and pour beer over all. Let cook 8-10 hours on low.
If you're a gravy maker, the sauce made into a gravy is YUMMY!
I serve this with potatoes.
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Crockpot Beef Stroganoff
2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth (Swansons)
3/4 tsp dry mustard
1/4 tsp garlic salt
Put all this in the crockpot, stir well and cook on low for 8 hours.
Turn heat to high and mix 1-1/2 cup sour cream, 1/2 cup Wondra flour,
cake flour works too, heat on high for 40 minutes.
Serve over rice or noodles.
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Crockpot Beefy Pasta Sauce
10 servings-1 cup-3 points
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 omit
1.5 cups chopped onions
1 cup water
3/4 cup chopped green pepper
2 TBS brown sugar
2 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground red pepper
2 minced cloves garlic
1 beef bouillon cube
1. Cook meat in large skillet on medium-high until brown. Stir to crumble. Drain well and place in crockpot. Add tomato sauce and next 14 ingredients. Cover with lid and cook on high for 1 hour and low for 6-7 hours.
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Crockpot Chicken Ala King
1 can cream of chicken soup
3 tbsp. flour
1/4 tsp. pepper
Dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
I celery rib, chopped
1/2 c. chopped green pepper
1/4 c. chopped onion
1 package (10 oz.) frozen peas, thawed
2 tbsp. diced pimentos, drained
Hot cooked rice
Combine soup, flour and peppers in crock pot, stir until smooth.
Stir in chicken, celery, onion and green pepper. Cover and cook on low
7-8 hours or until meat is cooked through. Stir in peas and pimentos.
Cook 30 minutes longer. Serve over rice.
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Crockpot Chicken and Dumplings
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion -- chopped
3 pounds your favorite chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender,
then brown chicken parts and place all in a 6-quart crockpot.
Add remaining ingredients except heavy cream, flour and biscuits.
Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.
When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. 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. Return chicken meat to crockpot
after deboning and serve. You can use your own homemade
biscuit recipe for canned if you prefer.
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Crockpot Chicken Cacciatore
Makes 4 servings.
1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water
Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli.
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Crockpot Chicken Fricassee
1 can reduced fat 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
Spray crockpot with non-stick cooking spray. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours.
1 hour before serving, prepare chive dumplings:
3 tbl. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 tbl.fresh, chopped chives, or 2 tbl. dried chives
3/4 cup skim milk
Mix dry ingredients and shortening. Add chives and milk, combine well.
Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on
high for 45-60 minutes. Serve with mashed potatoes and vegetables,
or over hot, cooked noodles.
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Crockpot Chinese Style Country Ribs
6 servings
1/4 c Soy sauce
1 Clove garlic, crushed
1/4 c Orange marmalade
4 lb Country style spareribs
2 tb Catsup
Combine soy sauce, marmalade, catsup, and garlic.
Brush on both sides of the ribs. Place in a crockpot.
Pour remaining sauce over all.
Cover and cook on low for 8 to 10 hours.
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Crockpot Chow Mein
4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.
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Crockpot Coconut Thai Shrimp and Rice
2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott 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 cocoanut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.
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.
When rice is tender, stir in shrimp and snow peas.
Cook 30 minutes longer.
Sprinkle with toasted coconut and serve.
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Crockpot Corn Chowder
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve.
Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well.
Cover and cook on Low setting for 4 to 7 hours.
Makes about 1 1/2 quarts.
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Crockpot Ravioli Casserole
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 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettucine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese
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. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker.
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.
Cover and slow cook for 7 to 8 hours on low.
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.
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Crockpot Seafood Chowder
1 1/2 pounds fish fillets (haddock,cod,etc.)
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
Cut fish into bite-sized pieces. In small skillet, saute bacon and onion until golden. Drain and put into Crockpot with fish. Add all remaining ingredients except evaporated milk. Cover and cook on low 6-9 hours or until potatoes are tender. (High 31/2 hours) Add evaporated milk during last hour.
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Crockpot Western Omelette Casserole
32 ouncees 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, shredder (I plan on using Cheddar)
12 eggs
1 cup milk, skim
1 tsp salt
1 tsp black pepper, or to taste
Place a layer of frozen potatoes on the bottom of the crock pot,
followed by a layer of ham, then onions, green peppers and cheese.
Repeat the layering process two or three times,
ending with a layer of cheese.
Beat the eggs, milk and salt & pepper together. Pour over the mixture
inside the crockpot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day.
Makes 4 servings.
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cp cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cp milk
1 cp uncooked instant rice
1 celery rib, chopped
1 small onion, chopped
In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture.
Cover and cook on low 4-5 hours or until rice is tender.
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Chops in a Crock
6 pork chops, browned (you can skip the browning)
1 onion, chopped
3 T. catsup
10.5 oz can cream of mushroom soup
2 t Worcestershire sauce
Place into crockpot and simmer about 4-5 hours.
Serve with rice, noodles or potatoes.
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Crockpot 8 Hour Turkey Stew
Makes 6 servings
3 cups peeled, cubed Potatoes
2 cups quartered Mushrooms
1 1/2 cups chopped Carrots
1 cup coarsly chopped Onions
2 cloves Garlic, minced
1 tsp each ground Thyme and dried Basil
1/2 tsp Black Pepper
2 lbs boneless, skinless Turkey breast, cut into 1" cubes
2 tbsp All Purpose Flour
1/2 cup dry White Wine
1/2 cup low-sodium reduced-fat Chicken broth
1 1/2 tbsp Tomato Paste
1 tsp "lite" Worcestershire Sauce
1/4 cup chopped fresh Parsley
Combine the first 8 ingredients in a 3-quart or larger crockpot.
Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.
Mix wine, broth, tomato paste and worcestershire sauce in a sm. bowl.
Pour over turkey.
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. Be careful not to remove the lid for more
than a minute or so. Stir in parsley just before serving.
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Crockpot Apple & Brown Sugar Corned Beef
1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 Tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks
Place all ingredients in large crock pot (cut meat in half if necessary).
Stir to mix.
Cook on high for 4 to 5 hours on high or 8 to 10 hours on low.
Remove meat and vegetables and some of the cooking liquid.
Slice meat thinly across the grain.
Serve with the vegetables and some of the liquid.
Use left over corn beef the next day.....layer in crock pot with sauerkraut and swiss cheese. Warm and serve on rye bread with 1000 Island dressing!
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Apple Glazed Pork Roast
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Rub roast with salt and pepper.
Brown pork roast under broiler to remove excess fat; drain well.
Core and quarter apples. Place apple quarters in bottom of crockpot.
Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.
Cover and cook on Low for 10-12 hours, until done.
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Crockpot Baked Beans
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
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
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Crockpot Beef Bourguignon
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion -- sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley -- chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) -- diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt
Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade. In skillet, saute bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.
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Crockpot Beef Pot Roast
1 1/2 lb- 2lb. pot roast meat
1 dry package of Good Seasons Garlic Dressing
1 dry pkg of Italian (or Zesty Italian) Dressing
1 can of beer (your choice-not dark)
Place one envelope of Good seasons in bottom of crock pot.
Place meat on top, top with other package of dressing
and pour beer over all. Let cook 8-10 hours on low.
If you're a gravy maker, the sauce made into a gravy is YUMMY!
I serve this with potatoes.
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Crockpot Beef Stroganoff
2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth (Swansons)
3/4 tsp dry mustard
1/4 tsp garlic salt
Put all this in the crockpot, stir well and cook on low for 8 hours.
Turn heat to high and mix 1-1/2 cup sour cream, 1/2 cup Wondra flour,
cake flour works too, heat on high for 40 minutes.
Serve over rice or noodles.
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Crockpot Beefy Pasta Sauce
10 servings-1 cup-3 points
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 omit
1.5 cups chopped onions
1 cup water
3/4 cup chopped green pepper
2 TBS brown sugar
2 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground red pepper
2 minced cloves garlic
1 beef bouillon cube
1. Cook meat in large skillet on medium-high until brown. Stir to crumble. Drain well and place in crockpot. Add tomato sauce and next 14 ingredients. Cover with lid and cook on high for 1 hour and low for 6-7 hours.
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Crockpot Chicken Ala King
1 can cream of chicken soup
3 tbsp. flour
1/4 tsp. pepper
Dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
I celery rib, chopped
1/2 c. chopped green pepper
1/4 c. chopped onion
1 package (10 oz.) frozen peas, thawed
2 tbsp. diced pimentos, drained
Hot cooked rice
Combine soup, flour and peppers in crock pot, stir until smooth.
Stir in chicken, celery, onion and green pepper. Cover and cook on low
7-8 hours or until meat is cooked through. Stir in peas and pimentos.
Cook 30 minutes longer. Serve over rice.
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Crockpot Chicken and Dumplings
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion -- chopped
3 pounds your favorite chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender,
then brown chicken parts and place all in a 6-quart crockpot.
Add remaining ingredients except heavy cream, flour and biscuits.
Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.
When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. 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. Return chicken meat to crockpot
after deboning and serve. You can use your own homemade
biscuit recipe for canned if you prefer.
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Crockpot Chicken Cacciatore
Makes 4 servings.
1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water
Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli.
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Crockpot Chicken Fricassee
1 can reduced fat 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
Spray crockpot with non-stick cooking spray. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours.
1 hour before serving, prepare chive dumplings:
3 tbl. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 tbl.fresh, chopped chives, or 2 tbl. dried chives
3/4 cup skim milk
Mix dry ingredients and shortening. Add chives and milk, combine well.
Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on
high for 45-60 minutes. Serve with mashed potatoes and vegetables,
or over hot, cooked noodles.
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Crockpot Chinese Style Country Ribs
6 servings
1/4 c Soy sauce
1 Clove garlic, crushed
1/4 c Orange marmalade
4 lb Country style spareribs
2 tb Catsup
Combine soy sauce, marmalade, catsup, and garlic.
Brush on both sides of the ribs. Place in a crockpot.
Pour remaining sauce over all.
Cover and cook on low for 8 to 10 hours.
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Crockpot Chow Mein
4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.
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Crockpot Coconut Thai Shrimp and Rice
2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott 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 cocoanut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.
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.
When rice is tender, stir in shrimp and snow peas.
Cook 30 minutes longer.
Sprinkle with toasted coconut and serve.
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Crockpot Corn Chowder
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve.
Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well.
Cover and cook on Low setting for 4 to 7 hours.
Makes about 1 1/2 quarts.
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Crockpot Ravioli Casserole
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 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettucine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese
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. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker.
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.
Cover and slow cook for 7 to 8 hours on low.
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.
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Crockpot Seafood Chowder
1 1/2 pounds fish fillets (haddock,cod,etc.)
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
Cut fish into bite-sized pieces. In small skillet, saute bacon and onion until golden. Drain and put into Crockpot with fish. Add all remaining ingredients except evaporated milk. Cover and cook on low 6-9 hours or until potatoes are tender. (High 31/2 hours) Add evaporated milk during last hour.
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Crockpot Western Omelette Casserole
32 ouncees 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, shredder (I plan on using Cheddar)
12 eggs
1 cup milk, skim
1 tsp salt
1 tsp black pepper, or to taste
Place a layer of frozen potatoes on the bottom of the crock pot,
followed by a layer of ham, then onions, green peppers and cheese.
Repeat the layering process two or three times,
ending with a layer of cheese.
Beat the eggs, milk and salt & pepper together. Pour over the mixture
inside the crockpot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day.