Crock-Pot

All Day Crock Pot Delight
2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In Crock Pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes.
Serve with rice and salad.
 

Barbecued Venison
2 pounds venison round - (to 3 lbs) -- leg or rump roast
1 can beer - (12 oz)
3 garlic cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
2 onions -- sliced
3 bay leaves
2 cups prepared barbecue sauce
Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove venison and onions from marinade and place in crock-pot. Pour 1 cup barbecue sauce over top. Cover and cook on LOW for 10 to 12 hours. Serve with remaining barbecue sauce. This recipe yields 6 servings.
 

Bayou Gumbo
3 tablespoons all purpose flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices (Cajun spiced works really well)
1 cup frozen cut okra

1 cup frozen corn
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed*
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
Makes 6 servings. *For those w/seafood allergies you may substitute w/1 1/2 cups diced chicken - add before main cooking time instead of adding at the end as you would the shrimp.
 

BBQ Chicken in the Crockpot
3 lbs chicken thighs
1 jar barbeque sauce
1/2 cup water
Brown chicken thighs in skillet if you leave on the skin*. If you remove the skin just add them to the crock-pot with barbeque sauce and water. Cover and cook on low for 6 to 8 hours. Serve it over rice, noodles or mashed potatoes. *Chicken skin does not cook well in the crock pot. It is worth taking a little time to brown in first or remove it before cooking!

Beans in a Crockpot
Leftover Ham Bone
1 pound pinto beans -- dried
salt -- to taste
pepper -- to taste
Rinse and sort pinto beans. Place in large bowl and add water until beans are covered 3 inches deep. Soak overnight.
Next morning, place ham bone and soaked, drained beans in crock pot; add water to cover. Cook on High for 6 to 8 hours, until beans are tender and meat has separated from bone. Carefully remove ham bones and fat, returning slivers of meat to beans; season to taste. Goes great with cornbread.
To freeze: place boned beans in plastic freezer containers. Freezes very well! (**Variation: Before serving, cook enough rice according to the box directions. Serve with rice at the bottom of the bowl w/ham & beans on top. This will stretch it so you have something left to freeze & makes it even more filling!)

Cajun Spiced Pecans
1 pound pecan halves
4 Tbs butter, melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Combine all ingredients in Crock Pot. Cover and cook on high for 15 minutes. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.
(Pack into glass jars and decorate with bows for holiday gifts)
 

Cheeseburger Sandwiches
1 1/2 pound lean ground beef
1/2 teaspoon garlic-pepper blend
1 (8 ounce) package pasteurized process cheese
spread, diced (2 cups)
2 tablespoons milk
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
8 sandwich buns, split
In large skillet, brown ground beef and garlic-pepper blend until thoroughly cook. Drain. In 3 1/2 to 4 quart slow cooker/Crock Pot, combine cooked ground beef and all remaining ingredients except buns; mix well. Cover; cook on low setting for 6-7 hours. To serve, spoon mixture into sandwich buns.
Makes up 8 sandwiches.
 

Cheesy Chicken
4 skinless boneless chicken breasts
Salt and pepper, to taste
Garlic powder, to taste
1 can cream of chicken soup
1 can cheese soup
3-4 cups large sliced peeled potatoes
Rinse chicken and sprinkle with salt, pepper and garlic powder. Place chicken in crock pot. Mix undiluted soups w/potatoes and put in crock pot. Cook on low 6 to 8 hours. For 6 servings use 6 chicken breasts and add one more can of cream of chicken soup

Cowboy Slop
1 onion, chopped
1 lb ground turkey, browned and drained
5 medium potatoes, sliced
1 can red beans
1 can corn (or equiv. amount frozen)
1 can tomato soup
¼ soup can of water
1/3 cup BBQ sauce
2 cloves of garlic, minced
Cayenne, Salt & Pepper
Put chopped onion in the bottom of the slow cooker/Crock Pot; layer with browned ground turkey, sliced potatoes, and beans. Mix soup, water & BBQ sauce in a bowl then pour on top. Season as desired & remember that the potatoes soak up a lot so you will need to ‘over’ season just a tad. Cover and cook on low for 7 to 9 hours.
 

Cream of Potato Soup
6 c Potatoes, hash brown (frozen)
1/2 c Carrots; sliced
1 jar Real Bacon Bits*
1 c Celery; chopped
1 Onion; chopped
Cheese, cheddar; finely shredded
1 1/2 tsp Salt
1 tsp Pepper
2 c Milk
2 c Light cream or half-and-half
Parsley sprigs
Combine all ingredients in crock-pot without any pre-cooking and cook on low all day. *If you want the 'crunch' of bacon - either top individual servings w/bacon bits or fry real bacon & add at last minute.

Crock O' Chicken
 4 boneless, skinless chicken breasts
1 can new potatoes
1 can cream of chicken soup
1 can corn
Combine above ingredients in a crockpot. Leave on for day. Serve over or alongside rice.

Crock Pot Lemon Garlic Chicken with Wild Rice
1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
salt & freshly ground black pepper
8 cloves garlic, smashed (or use equal amount from the jar)
1 cup wild rice blend (box is fine)
1/4 cup lemon juice
2 1/4 cups water
Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Yield: 4 servings

Crock Pot Mexican Chili
2 (15 1/2 oz.) cans red kidney beans, drained
1 (28 oz.) can tomatoes, cut up
1 c. chopped celery
1 c. chopped onion
1 (6 oz.) can tomato paste
1/2 c. chopped green pepper
1 (4 oz.) can green chili peppers, drained and chopped
2 tbsp. sugar
1 bay leaf
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried, crushed marjoram
Dash of pepper
1 lb. ground beef
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!
 

Crock Pot Tomato Pork Loin (or skinless chicken)
2 medium onions, thinly sliced
2 to 3 pound pork loin roast
2 cloves garlic, minced
1 large can tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano, crushed
1/2 teaspoon basil
1/2 teaspoon celery seed
1 bay leaf
Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours.
 

Easy Beef & Potato Meal
1 1/2 lb. ground beef
1 large clove garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 large onions
1 can cream of mushroom soup (10 3/4 oz.)
1/2 c. water
Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered Crock Pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
 

Family Sized Meat Loaf
3 pounds ground chuck
3 eggs, beaten
3/4 cup milk
1 1/2 cups bread crumbs (3 slices bread)
2 tablespoons instant minced onion
1/3 cup catsup
3 tablespoons Worcestershire sauce
1 teaspoon beef base, or bouillon (granulated or 1 cube dissolved in hot water)
1 teaspoon sage
2 tablespoons catsup
2 tablespoons corn syrup
Thoroughly mix all ingredients except the 2 tablespoons catsup and corn syrup. Shape into a round loaf and place in removable liner. Combine the 2 tablespoons of catsup and the corn syrup and spread over the loaf as a glaze. Cover and cook on auto for 4hours; or low for 5-6 hours; or high for 3 hours.
 

Florentine Meatballs
1 10 oz pkg frozen chopped spinach, thawed/moisture squeezed out
3 eggs
2 slices bread, shredded
2 teaspoons dried parsley flakes
1/4 cup Parmesan cheese, grated
salt and pepper to taste
1 clove garlic, minced
1 1/2 pounds ground chuck
1 small onion, grated or finely minced
flour
1 tablespoon olive oil
1/2 cup beef broth
1/2 cup red wine
1/2 teaspoon dried oregano
Beat eggs and mix with bread, parsley, cheese, salt, pepper, and garlic. Add meat, spinach and onion, mixing well. Shape int 1-inch balls, roll in flour and brown in olive oil. Remove meatballs, and in the same pan add the beef broth and wine. Boil until reduced about 1/2. Add oregano. Put meatballs in the Crock Pot and pour sauce over them.
 

Glazed Rock Cornish Hens
1 large red cooking apple -- quartered and cored
1 tablespoon soy sauce
4 frozen Rock Cornish game hens -- thawed
1/4 cup dry white wine or rose wine
3 tablespoons orange marmalade
rind and juice of 1/2 lemon
1/2 teaspoon salt
1/8 teaspoon pepper
Dip apple quarters into soy sauce in a 1-cup measure; tuck one piece into the cavity of each hen. Stir wine, marmalade, lemon rind and juice, salt and pepper into remaining soy sauce; brush over hens. Place hens, breast side down, in a 5-qt. electric slow cooker; pour re- maining glaze over; cover.
Cook on low (190F to 200F) for 3 hours. Baste at this point, if possible. Cook 4 hours longer, or until tender. Arrange hens on a heated serving platter and serve with canned pear halves filled with prepared chicken-flavored stuffing mix, if you wish.
 

Grape Jelly Meatballs
1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons fine dry bread crumbs
1/2 teaspoon salt
Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake.
Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.
 

Hearty Potato Soup
6 potatoes, peeled and cut into 1/2 inch cubes
2 medium onions, diced
2 carrots, thinly sliced
2 ribs celery, thinly sliced
2 cans {14 1/2 oz. each} chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half
Combine first 8 ingredients in a slow cooker.
Cook, covered, at High 3 hours or until vegetables are tender. Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated.
 

Honeyed Chicken Wings
3 lb. chicken wings
Salt & pepper, to taste
1 c. honey
1/2 c. soy sauce
2 tbsp. vegetable oil
2 tbsp. ketchup
1/2 garlic clove, minced
Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in slow cooker and pour sauce over. Cook 6 to 8 hours on low

Hot Spinach Cheese Dip
1 ten ounce package frozen chopped spinach, thawed and drained
1 8-ounce package cream cheese softened
1/2 cup chopped scallions
1/2 teaspoon garlic pepper
1 cup shredded cheddar cheese
1/3 cup dehydrated, chopped sun-dried tomatoes or chopped and drained water chestnuts
crackers and or cut-up assorted fresh vegetables for serving
few shakes of Tabasco sauce (optional)
In a slow cooker, mix together spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once or twice until very hot. For a little extra kick, add the optional shakes of Tabasco sauce.  Reserve 2 tablespoons cheese for the top. Stir in the remaining cheese and sun-dried tomatoes. Sprinkle the reserved cheese on top. Pass crackers and or vegetables for dipping.
 

Italian Bean Soup
1 cup dry great northern beans
1 cup dry red beans
1 28-ounce can tomatoes, diced
1 medium onion chopped
2 tablespoons instant beef bouillon granules or cubes
2 cloves of garlic, minced
2 teaspoons Italian seasoning, crushed (releases flavor better)
1/4 teaspoon black pepper
1 9-oz package frozen Italian-style green beans or cut green beans (you can use canned but they do not retain their texture as well)
Soak beans overnight in cold water in a covered pan, then drain and rinse. In a 3 1/2 or 4 quart crock pot/slow cooker combine beans, 4 cups water, undrained tomatoes, onion, bouillon, garlic, Italian seasoning and pepper. Cook uncovered on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2 hours or until beans are almost tender. Meanwhile, thaw green beans; stir into soup. Cook about 30 minutes on high-heat setting or till beans are tender. (If you use canned, just toss them in for the last 15 minutes or so to heat through.)

Italian Chicken and Potatoes
2 boneless, skinless chicken breasts
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
1/2 cup grated Parmesan or Romano cheese
4 potatoes, peeled and cut into wedges
Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese. Cook on low for about 6-8 hours, or until the chicken and potatoes are tender.
 

Italian Meatloaf Recipe
2 Pounds Lean ground beef
2 Cups soft bread crumbs
1/2 cup spaghetti sauce
1 large egg
2 Tablespoons dried chopped onion
1 1/4 teaspoons salt
1 teaspoon garlic salt
1/2 teaspoon dried Italian herbs, crushed
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 to 4 Tablespoons spaghetti sauce
Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. In a large bowl, mix ground beef, bread crumbs, 1/2 cup spaghetti sauce, egg, onion, salt, garlic salt, Italian herbs, garlic powder and pepper until well blended. Shape into a loaf. Place in slow cooker on top of foil. Spread 2 tablespoons spaghetti sauce over top. Cover tightly and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours or until beginning to brown and juices run clear. Use ends of foil to lift out meat loaf and transfer to a serving platter.
 

Meatball Sandwiches
4 lb. lean ground beef
2 eggs
1 pkg. dry Hidden Valley Ranch
dressing
1 pkg. finely crushed Saltine crackers
1 large jar (about 48 oz) spaghetti sauce
Mix all ingredients except sauce together in a large bowl, adding more cracker crumbs if mixture is too wet and more egg or a little liquid if mixture is too dry. Form mixture into meatballs slightly smaller than the size of a golf ball. Bake or fry meatballs to brown, then drain off excess fat. Place meatballs in a slow cooker/Crock Pot and cover with spaghetti sauce. Cover and cook on low for 6 to 8 hours. Serve meatballs on sandwich rolls and garnish with shredded mozzarella cheese.
 

Mexican Meatloaf
2 lbs. ground beef
1 onion, chopped
1 (6 oz.) can tomato paste
1 can cream of mushroom soup
1 can chicken and rice soup
1 lb. Cheddar cheese, grated
1 clove garlic
1 jar taco sauce
1 sm. can chopped green chili peppers
1 pkg. flour tortillas
Brown meat, onions and garlic. Drain. Add remaining ingredients except tortillas and cheese. Simmer for 5 minutes. Pour a small amount of the mixture into the bottom of a slow cooker. Next add a tortilla and top it with a small amount of grated cheese. Continue to layer the mixture with a tortilla and cheese until all ingredients are used. Cook on low 3 to 4 hours.
 

Pot Roast w/a Kick!
4 1/2 pounds Beef roast (chuck cut works great)
1 jar Pepperoncinis
minced garlic to taste

Cheese-Whiz
Cut small slits all over roast.  Shove minced garlic inside all slits.  Place roast in a crock pot. Dump entire jar of pepperoncini, juice & all over roast.  If you like extra garlic taste, dump some more minced garlic on top.  Slow cook 12 hours on low. Serve on Hoagie rolls w/Cheese Whiz & those cooked pepperoncinis for an extra kick!

Simple Roast Beef
1 Beef roast
8 oz mushrooms
2 potatoes
4 carrots
parsley
1 can French onion soup
Mix all the ingredients together in the morning, cook all day in crock pot on low, and you've got one tender roast with gravy too.
 

Slow Cooker Green Beans, Ham and Potatoes
2 pounds fresh green beans,
rinsed and trimmed
1 large onion, chopped
3 ham hocks
1 1/2 pounds new potatoes, quartered 1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1 tablespoon chicken bouillon granules
ground black pepper to taste
Halve beans if they are large; place in a slow cooker with water to barely cover. Set slow cooker on high and add onion and ham hocks. Once mixture is simmering, set heat to medium and let cook for 2 hours, or until beans are crisp but not done. Add potatoes and cook for another 45  minutes, or until tender. While they are cooking, remove ham hocks from cooker and remove meat from bones; chop or shred meat and return
to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon and pepper. Cook until potatoes are done, then adjust seasoning to taste. To serve, use a slotted spoon to put beans, potatoes and ham into a serving dish; the liquid is good but may be too much for the serving bowl.

Spicy Refried Bean Dip
2 cans refried beans, (16ounce each)
1 package taco seasoning mix, about 1 1/4 oz
1/2 cup chopped onion
2 cups Monterey jack cheese, shredded
a few drops Tabasco sauce, to taste
chopped jalapeno or mild chiles, to taste
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the crockpot; stir well. Stir in chopped jalapenos or chiles. Cover and cook on low until cheese is melted, about 1 hour; add a little water if mixture seems too thick. Serve from the crockpot or slow cooker with French bread pieces, crackers, or chips. Makes about 4 cups.

Split Pea Soup
1 (16 oz.) pkg. dried split peas
2 cups diced lean ham
1 bay leaf
3 carrots, peeled & sliced (omit in Phase 1)
2 stalks of celery, chopped
2 garlic cloves, minced
1 medium onion, chopped
Salt & pepper to taste (I like to add the salt when it's done cooking because sometimes the ham can be salty)
6 cups water
Layer ingredients in a slow cooker, pour in water. Cover & cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and become a puree. Discard bay leaf.
*Freezes well
**You can also make this on the stove top in a soup pot. Cooking time is about 1 1/2 hours.

Thai Chicken
4-5 boneless/skinless chicken breasts (I use frozen to avoid over cooking)
3/4 cup hot salsa
1/4 cup peanut butter
2 T. soy sauce
1 t. grated gingerroot
1/4 cup chopped peanuts
2 T. chopped fresh cilantro
Place chicken in 3 1/2 to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
Remove sauce from slow cooker; skim fat from sauce. Pour over chicken. Sprinkle with peanuts and cilantro.
You can serve with your choice of veggies and over brown rice (P2/3), spaghetti squash(P1), or whole wheat pasta (P2/3)

Tuna Noodle Casserole in the Pot
2 cans cream of celery soup
1/3 cup apple cider/chicken broth
2/3 cup milk
2 tablespoons parsley flakes
10 ounces frozen peas
2 can tuna...drained well
10 ounce egg noodles cooked (see note)
2 tablespoons margarine
1/2 toasted almonds
In a large bowl, thoroughly combine soup, cider/broth, milk, parsley flakes, vegetables and tuna. Fold in noodles. Pour into greased Crock Pot. Top with almonds and butter. Cover and cook on LOW 7-8 hours or HIGH 2-3 hours. Note:  Do not over cook the noodles; just until tender - they will soften plenty in the crock pot.

Zesty Meatball Sandwiches
1 egg
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced or 1/4 teaspoon
garlic powder
1/4 cup chopped onion
1 pound ground beef
1 pound ground turkey
1/2 cups bread crumbs
1/3 cup grated Parmesan cheese
1 can (16 ounces) tomato sauce
2 tablespoons red wine vinegar
6-8 hoagie-type sandwich rolls, split and warmed
Condiments if desired; shredded mozzarella cheese, red and yellow pepper strips, sliced onion and olives.
In large bowl, beat egg with salt, Italian seasoning, red pepper flakes and garlic. Add chopped onion, beef, turkey, bread crumbs and Parmesan cheese; mix well. Shape mixture into 1-inch balls and brown in a large skillet. Drain meatballs and transfer to a 5-quart slow cooker/Crock-Pot. In the same bowl, mix tomato sauce and wine; pour over meatballs. Cover and cook on low for 5 1/2 to 6 hours. To serve, place 33-4 meatballs in each split roll; top with sauce from Slow Cooker. If desired add condiments and serve.
Serves 6-8.

Velveeta Cheese Dip
1 (1 pound) package Velveeta Cheese
1 can Chili - no beans
1 pound medium or spicy sausage, browned and crumbled
Combine Velveeta cheese, chili, and browned sausage in crockpot.
You can heat this on the stove until the cheese melts and it all mixes together OR I usually put it in the Crock Pot on low until blended and then keep it there to serve.
 

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