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This page last modified on 21 October 2007
Recipes
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2 pounds ground beef
5 slices bacon, diced
1 large onion, chopped
1 (16 oz) can Kidney beans, undrained
1 cup catsup
1 (16 oz) can Garbanzo beans, drained
1/2 cup brown sugar
2 (16 oz) cans Green beans, drained
2 Tablespoons vinegar
1 (16 oz) can Lima beans, drained
2 Tablespoons Liquid Smoke
Brown ground beef, bacon and onion together, drain if needed. Add all remaining ingredients. Stir well. Heat in large Crock Pot 4 to 5 hours on High, 7 to 8 hours on Low. Really needs to simmer to blend flavors. I often don't have all the kinds of beans. I substitute freely different kinds of beans.
Sort (look for rocks) and wash pinto beans (1 bag). Put them in the Crock Pot and fill with water. Turn on low and go to bed (If you like to cook them over night). In the morning add salt and spices - depending on what will be done with the beans. You can also cut up an onion and add to the beans before going to bed. You could make chili by adding cumin, garlic, salt, chili powder and tomatoes. I do not measure - just taste. For bean soup I add more water, salt, pepper and garlic. To make refried beans I add salt and that's all for spices. Or whizz them in the food processor with very little bean juice and ta da! refried (no-fat) beans. They freeze well. If you have left over bean juice add it to soup stock.
2 1/2 to 3 lb fryer (cut in pieces)
1 pkg of spaghetti sauce mix
1/2 cup dry white wine
1 can tomatoes
1 pound fresh mushrooms
Mix together the sauce mix and wine, add tomatoes. Pour this over the cut up chicken in Crock Pot. When chicken is almost done about 30 minutes from done put the mushrooms on top and cook 30 more minutes. Serve with pasta or rice. Kids even love this (with the mushrooms).
1 bottle chili sauce
1 teaspoon chili powder
1 teaspoon celery seed
1 Tablespoons salt
1/4 cup vinegar
1/4 cup Worchestershire sauce
1/2 cup brown sugar
1 cup catsup
2 cups water
dash Tabasco sauce
1 Large onion chopped
1 small cloves garlic
Bring mixture to a boil. Put 4-5 pounds chopped beef (any cut -- chuck works or brisket) into a Crock Pot and cover with sauce. Cook on low all day. Serve on fresh buns. (Add water as cooking if needed and is drying out to much.)
An Eye of the Round Roast or Venison
1 onion chopped
1 can mushrooms
about 1/4 cup Dales Steak Seasoning (this stuff is very salty so be prepared)
about 1/4 cup Marsala wine or white cooking wine
garlic powder (to taste)
water
flour (1-2 Tablespoons)
Marinate the meat in the Dales Steak Seasoning while it is thawing or overnight. Put everything in the pot adding the water if needed to help the moisture. Cook about 6 hours. Remove meat from pot and shred with a fork. Add flour to liquid in the pot to thicken. Add the meat back to the pot.
1 smoked ham - family size
1 jar of grape jam - large
1 jar of salsa - your choice
Put the ham into Crock Pot. Pour jar of jam and salsa around the ham. Cook on high until jam melts. Stir occasionally. Cook on low until dinnertime. After removing the ham, you can use the "juice" to cook cocktail sausages.
1 1/2 lb boneless sirloin, cut into thin strips
2 Tablespoons cooking oil
2 Tablespoons lemon juice
1 clove garlic, minced
1 1/2 teaspoon ground Cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas
Shredded cheddar cheese, salsa, sour cream, lettuce, tomatoes, and guacamole (or whatever fajita topping that you like)
In skillet brown steak in oil. Place steak and drippings in Crock Pot. Add lemon juice, garlic, cumin, salt, chili powder, and red pepper flakes. Mix well. Cover and cook on high setting for 2 1/2 to 3 hours or till meat is tender. Add green peppers and onions and cook for 1 hour till vegetables are as tender as you like them. Heat tortillas according to the package directions. Spoon beef mixture into tortillas and everybody add their favorite topping, fold up and eat. Served this with refried beans and a mixed green salad and it will be a big hit with everyone!
8 oz Russian Dressing
4-5 oz Apricot Preserves
1 envelope Onion soup mix (dry)
1 Chicken - cut up (I use Chicken breasts...and by the way this is great with a roast or pork chops also)
Mix the ingredients together. Pour over your chicken in the Crock Pot and cook on low, till the chicken falls off bone. I turn it over after about an hour. Serve over rice. YUMMY.
2 - 3 pounds beef roast
1 medium onion
1/2 cup chili sauce
1/4 cup catsup
1/2 teaspoon dry mustard
1 Tablespoon Paprika
1 1/2 Tablespoon brown sugar
1 1/2 Tablespoon salt
1 teaspoon Worchestershire sauce
1 teaspoon apple cider vinegar
You can brown meat to drain off fat. I usually just cube the meat and throw it in raw. Add all ingredients plus 3 cups of water. Simmer all day. Thicken gravy with flour or corn starch. Serve over noodles, mashed potatoes or rice.
1 pound lean ground beef or turkey browned drained
1 (16 oz) can corn
1 1/4 cups chopped onion
3 stalks sliced celery
2 cups peeled and sliced carrots
1 (46 oz) can tomato juice
1 cup chopped green bell pepper
2 teaspoons sugar
1 (16 oz) can cut green beans drained
salt and pepper to taste
Put all the ingredients in to the Crock Pot and cook on high for about 5 hours or until the veggies are tender.
1 cup dice onion
1 cup dice green pepper
1/2 pound mushrooms
1/4 cup butter
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound grated cheddar cheese
2 cups cooked, diced chicken
1 can tomatoes & green chiles (such as Rotel)
1 clove garlic, crushed
2 Tablespoons chili powder
1 Tablespoons chicken broth
1 (8 oz) pkg. corn tortillas
Saute onion, green pepper, and mushrooms in butter. Add soups, tomatoes, garlic, chili powder, and chicken broth. Line bottom of large casserole with half of corn tortillas that have been quartered. Top with half of sauce, then half of chicken and half of cheese. Repeat layers. Bake at 350ºF for 30 minutes. Serves 6.
1 (14 1/2 oz) can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1 (6 oz) can tomato paste
9 corn tortillas
1 pound ground beef, browned
2 cups shredded cheddar cheese
To prepare sauce, blend tomatoes and their liquid with onion and garlic, in a food processor or blender. Pour into medium sized saucepan. Add red pepper, salt and tomato paste. Heat to a boil; then simmer for 5-10 minutes. Place 3 tortillas in bottom of Crock Pot. Layer on tortillas in this order: 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the Cheddar cheese. Repeat each layer two more times. Cover and cook on low 6-8 hours.
1 pound of ground turkey, chicken or beef
1 package of Stove Top Stuffing Mix
Follow the recipe for the Stove Top Stuffing Mix. Omit the margarine when using chicken or beef. Mix in the meat (without browning first). Spoon into an 8 inch square glass baking pan. Cook in microwave for approximately 20 minutes. Times may differ due to power of microwave. Or you may cook in the oven if you wish. Time unknown.
2 (15 1/2 oz) cans red kidney beans, drained
1 (28 oz) can tomatoes, cut up
1 1/2 cup chopped celery
1 cup chopped onion
1 (6 oz) can tomato paste
1/2 cup chopped green pepper
1 (4 oz) can green chili peppers, drained, seeded, and chopped
2 Tablespoons sugar
1 bay leaf
1 teaspoon salt
1 teaspoon dried marjoram, crushed
1/2 teaspoon garlic powder
dash pepper
1 pound ground beef
In Crock Pot combine all ingredients except ground beef. Brown ground beef in skillet; drain and stir into Crock Pot. Cover; cook on low-heat setting for 8-10 hours. Skim fat, remove bay leaf, and stir before serving. Serves 10 to 12.
1 cup uncooked regular rice
2/3 cup frozen corn
1/2 cup chopped onion
1/4 teaspoon Tumeric
2 garlic cloves, minced
1 (15 oz) can chili beans
1 (14 1/2 oz) can stewed tomatoes, undrained, cut up
1 (14 1/2 oz) can ready-to-serve chicken broth
1 (4 1/2 oz) can chopped green chilies
2 oz (1/2 cup) shredded Cheddar cheese
Spray large skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add rice; cook and stir 5 to 7 minutes or until light golden brown. In Crock Pot combine browned rice and all remaining ingredients except cheese. Mix well. Cover; cook on low for at least 5 hours or until rice is tender. Stir mixture; sprinkle with cheese. Cover; cook until cheese is melted.
This is not a Crock Pot recipe, but it only takes 15 minutes to throw together and is delicious.
1 cup raw rice
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 soup can water
1 chicken, cut up, or 6 thighs, or 8 drumsticks
1 pkg. onion soup mix
Spray 9 x 13-inch casserole with vegetable shortening. Combine rice, soups and water. Pour into pan. Season chicken and lay on top of rice mixture. Sprinkle onion soup over chicken. Cover tightly with foil. Bake at 325ºF. for 2 hours. Do not peek or the rice will not cook properly.
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz) can kernel corn
1 (16 oz) can Kidney beans
1 teaspoon chili powder
3/4 teaspoon salt
Cook this in your Crock Pot for approximately 1-2 hours on low until onions and peppers are tender. You can brown the meat first but you don't have to. Serve and top with grated cheese. Serve with cornbread.
any size pot roast
1 pkg dry onion soup mix
2 cans of golden mushroom soup
potatoes
carrots
Cook roast all day in above ingredients and add carrots and potatoes about half-way through the day, if you run out of time just cook the potatoes and carrots in a pot on the stove until tender and then put into your pot. Serve with bread or over noodles.
The next day take 2 cans of stewed tomatoes, mixed veggies, tomato sauce and a package of dry stew mix and add to the pot roast and you have a soup/stew. I have also done this the first time around for a good hearty soup.
1 1/2 lbs. round steak
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 (15 1/2 oz) jar spaghetti sauce with mushrooms
1 (16 oz) can whole small onions, drained
Cut steak into 5 or 6 servings. Coat with salt, oregano, and pepper. In Crock Pot, pour spaghetti sauce over meat. Cover and cook on low for 7-9 hours or until meat is tender. Turn to high; add onions. Cook on high for 10-15 minutes. Serve with Italian green beans and toasted garlic cheese bread. Makes 5-6 servings.
1 pound ground pork
1 pound ground veal or lean ground beef
1/4 cup instant onion soup mix (1 envelope)
2 eggs
1/2 cup quick-cooking oatmeal
2/3 cup milk
2 Tablespoons chopped fresh parsley
salt and pepper to taste
2 teaspoons beef stock base, or 2 bouillon cubes
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup homemade or canned low fat beef broth (I used 1 10 1/2 oz can)
sour cream or yogurt
Place ground meats, onion soup mix, eggs, oatmeal, milk, parsley, salt, pepper, beef stock base, nutmeg and allspice in a mixing bowl. Mix until blended. Shape into 1 1/4-inch balls. Place 1 inch apart in a shallow baking pan. Bake in a 425ºF. oven for 15 minutes, or until browned. Transfer to the Crock Pot. Pour in broth and cover. Cook on low for 1-2 hours. Serve with sour cream or yogurt.
8 ounces trimmed fresh green beans, halved
1 1/2 cup sliced onions
2 teaspoons minced garlic
1 small eggplant, cut into 1 inch chunks
1 pound yellow or zucchini squash, cut into 1 inch chunks
2 medium julienned green bell peppers
1 peeled baking potato (8 ounces), cut into 1/2 inch chunks
1 1/2 cup tomato sauce
3 Tablespoon olive oil
1/2 teaspoon salt
Add green beans, onions and garlic to 4 quart slow cooker. Mix eggplant, squash, bell peppers, potato, tomato sauce, olive oil and salt in bowl. Add to slow cooker. Cover and cook on high for 4 hours or on low for 6 hours or until tender.
3 pounds pork boneless country style ribs
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup apple butter
2 tablespoons packed brown sugar
1 tablespoon liquid smoke
2 cloves garlic finely chopped
Sprinkle ribs with salt and pepper. Place in slow cooker. Cover with onion slices. Mix remaining ingredients; pour over ribs and onion. Cover and cook on low heat for 8-10 hours. Remove ribs to warm platter; keep warm. Strain juices. Pour juices from slow cooker into 1 quart saucepan. Heat to boiling over medium high heat; reduce heat to medium. Cook about 5 minutes or until sauce has slightly thickened. Serve sauce with ribs. Makes 4 servings.
Any size pot roast
1 can beef broth
couple of cans of water
approximately 1/2 cup soy sauce
herbs of your choice
onions for saute
submarine rolls
Mozzarella cheese
Take first 5 ingredients and place in pot roast early in the day and cook in Crock Pot all day. Shortly before ready to eat saute your onions in a little butter and some of the sauce that the pot roast cooked in. While that is going, take the roast out of pot and shred it, which you can also do before the onions. To serve place some shredded meat on your roll, a little mayonnaise, onions and cheese and microwave just to melt cheese.
stew meat (1 to 2 lbs) cut into bit size pieces
potatoes peeled and diced
carrots, peeled and diced
water, to cover bottom plus some
salt
pepper
vinegar (not necessary but adds zing)
Put it in the Crock Pot before church at a medium temperature. You can also prepare the rice before church. The rice can sit until you are ready to serve.
Four hours or more later: Add frozen corn and peas, turn the temperature on the highest setting, add cream of mushroom soup or white sauce made from broth. If making sauce, take broth out before adding vegetables.
Once veggies are cooked and stew is bubbly, serve on rice. This is a good filling meal that doesn't take much time to serve. We use this often for Sunday company as well as for our family. You can put in a roast instead of stew meat, but we find stew meat goes further.
Cook a Boston Butt overnight in the Crock Pot. In the morning shred meat and save the juice for leftovers or not. Return to Crock Pot.
Add the following ingredients:
1 (5 oz bottle) Worchestershire sauce
2 cups water
1 cup cider vinegar
3/4 cup lemon juice
1/4 cup oil
1/4 cup firmly packed brown sugar
2 teaspoons salt
1 teaspoon garlic
1/2 teaspoon black pepper
Simmer at least 4 hours.
from Best Recipes from the backs of boxes, bottles and jars
Into your Crock Pot, place leftover diced turkey, gravy, mashed potatoes, stuffing, fresh veggies from a veggie tray, an extra can or jar of store-bought gravy, and anything else that sounds good. Season with salt, pepper, and poultry seasoning. Add a little extra water. Cook on low for a few hours (somewhere from 3 to 5 hours). Mix a batch of baking soda biscuits. The next step will vary, depending on what type of slow cooker you have. If your crock comes out of the pot, roll dough to fit the top of your crock; if not, place filling in a casserole and roll dough to fit it. Top filling with dough; bake according to the biscuit recipe, adding a few minutes to make sure the top cooks thoroughly. Serve and enjoy!
