Crock Pot Com Recipes

Beef Bourguignon Ingredients: 6 strips bacon, cut into 1-2 inch pieces 3 lbs beef rump, cut into 1-inch cubes 1 large carrot, peeled and sliced 1 medium onion, sliced 1 tsp salt 1/2 tsp pepper 3 Tbs flour 1 10-oz. can condensed beef broth 2 cups red or Burgundy wine 1 Tbs tomato paste 2 cloves garlic, minced 1/2 tsp whole thyme 1 whole bay leaf 1/2 lb small white onions, peeled 1 lb fresh mushrooms, sliced

Directions: Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.

3 Bean Chili Notes: Recommended Crock-Pot® slow cooker size - 4 Quart.

Ingredients: 1 can pinto beans 1 can black beans 1 can chili beans 1 can of corn 1/2 cup beef broth 1 onion 2 tablespoons of garlic 1 green pepper 1 red pepper 2 tablespoons of chili powder 2 tablespoons of cumin 1 pound ground beef or chopped steak

Directions: Brown beef then combine all ingredients in Crock-Pot® slow cooker and cook on Low for 6 hours. Top with cheese and Fritos®.

BBQ Chicken Notes: Recommended Crock-Pot® slow cooker size: 6 Quart or larger Very quick and easy.

Ingredients: Boneless chicken breasts Any kinds of BBQ sauce you like Some water (so that the BBQ sauce does not burn to bottom of pot and so chicken stays moist)

Directions: Put chicken, BBQ sauce and water in Crock-Pot® slow cooker and turn on Low for about 4-5 hours, then turn up to High for 1 hour, then add just a little bit more water.

Beef Roast and Vegetables Notes: Recommended Crock-Pot® slow cooker size: Any large or small

Ingredients: Steak - I use a roast. 1 small onion, chopped. Potatoes peeled and left whole. 1 can green beans. 1 can tomato soup.

Directions: Just dump all ingredients into Crock-Pot® slow cooker in order above and do not mix. All day- just leave it. Then right before you eat it you mix it gently and it is great!

Beef Roast with Mushroom and Onion Gravy Notes: Recommended Crock-Pot® slow cooker size: 5 quart

Ingredients: 1 2-3 pound beef roast 1 large onion, sliced 1 envelope dry onion soup mix 2 cans cream of mushroom soup

Directions: In Crock-Pot® slow cooker, place sliced onions. Put soups on top. Place beef roast on top, and cook 8 hours on Low.

Beef Stew Notes: Recommended Crock-Pot® slow cooker size: 6 Quart

Ingredients: 1 pound of beef stew meat 1 16-ounce package of stew vegetables 1 tablespoon of crushed or minced garlic 1 onion chopped - your choice of onion 1 12-ounce can of tomato sauce 1 8-ounce can tomato paste 2 tablespoons of pepper 2 tablespoons of salt 1 teaspoons of paprika 5 medium potatoes, cubed

Directions: Place all items into the Crock-Pot® slow cooker on Low for 4-5 hours or on High for 2-3 hours. Serve with cornbread or garlic bread.

Beef Stroganoff Ingredients: 1-1/2 pound package of beef stew chunks 2 packages of onion soup mix, dry 2 cans cream of mushroom soup 2 cups sour cream

Directions: Place beef stew chunks,cream of mushroom soup, onion soup mix and 1 can of water in Crock-Pot® slow cooker. Let cook on Low for 5-6 hours. During the last hour of cooking add the two cups of sour cream. Serve over noodles.

Buffalo Chicken Ingredients: 4 large, skinless chicken breasts, boneless 1 stick of butter 1 can of beer 2 tablespoons hot sauce 1 bottle of buffalo wing sauce 1 tablespoon of poultry seasoning

Directions: In Crock-Pot® slow cooker, combine all ingredients except chicken. Cut chicken in strips about 1/2 inch wide and add to Crock-Pot® slow cooker. Cook on Low for about 4-5 hours.

Chicken Stew Notes: Recommended Crock-Pot® slow cooker size: 5-6 Quart

Ingredients: 1 pound chicken 1/2 pound carrots 4 celery stalks 2 medium onions 1/2 pound green beans 6 medium potatoes 2 tablespoons olive oil 1 tablespoon Italian seasoning salt and pepper to taste 2 quarts of chicken stock 1 cup frozen peas 1 can cream chicken soup 1 can cream celery soup

Directions: Cut chicken to bite size add to Crock-Pot® slow cooker. Peel and chop onion, potato, and carrots. Trim green beans and celery, cut in to bite size pieces. Add vegetable to pot. Add Italian seasoning, salt, and pepper. Top it with olive oil. Add chicken stock to fill stoneware. Cook for 8 hours on Low. Add soups and peas. Cook on High for 1 hour. Eat and Enjoy

Chicken Tacos Notes: Recommended Crock-Pot® slow cooker size: any

Ingredients: 4 boneless, skinless chicken breasts, cut into 1 inch chunks 1 cup of chicken broth 1 can of yellow corn, drained 1 can black beans, drained and rinsed lightly 1 can diced tomatoes with liquid 1 1/2 cups brown rice, uncooked 1 package of taco seasoning Salt and pepper, optional

Directions: Place all ingredients in Crock-Pot® slow cooker, stir to mix well. Cook 4 hours on High, or 6 hours on Low or until chicken is fully cooked. Enjoy alone or wrapped inside a whole wheat tortilla with sour cream and cheese.

Chicken/Stuffing Notes: Recommended Crock-Pot® slow cooker size: 3-4 ½ Quart

Ingredients: 4 skinless, boneless chicken breasts 1 box of stuffing mix 1 small can cream of chicken soup 1/2 cup whole milk

Directions: Spray Crock-Pot® slow cooker with Pam®. Place chicken breast on bottom of stoneware. Prepare stuffing according to directions on the box. Spoon stuffing over chicken. Combine can of cream of chicken soup and milk. Mix well. Pour soup mixture over chicken and stuffing. Cook on high 7-8 hours.

Chili Con Queso Quick and Easy Notes: Recommended Crock-Pot® slow cooker size: 4 Quart

Ingredients: 1 2-pound box processed cheese cut in 1" cubes 1 small jar prepared salsa 1 cup green chilies 1 pound ground round beef, cooked 1 small can evaporated milk

Directions: Cook ground beef in sauce pan. Add to Crock-Pot® slow cooker with cheese, sauce, milk and green chilies. Cook until cheese is melted and blended in with other ingredients. Pass tortilla chips and eat as appetizer or as a meal.

Chipotle Beef CookTime: Low 10-12 hrs.

Ingredients: 5 to 8 pounds boneless roast 4 teaspoons dark chili powder 2 16-ounce jars of chipotle Salsa, 2 teaspoons cumin 1 4-ounce can diced jalapeños 1 teaspoon ground oregano 2 cloves of garlic minced

Directions: Cut beef into large chunks trim as much fat as possible. Set aside. Put rest of ingredients in Crock-Pot® slow cooker, stir to mix well. Place chunks of beef on top of mixture and stir just to coat meat a little. Cook on Low setting in covered Crock-Pot® slowcooker for 10 to 12 hours. Using a ladle, or very large spoon, remove most of liquid from the top. Place stoneware in the refrigerator to de-fat. After removing fat, both can be used when freezing leftovers, or bring to a boil and add minute rice for a delicious "dirty rice." Take a fork and start shredding the meat that is in the Crock-Pot® slowcooker. Mix the drippings on the bottom with the shredded meat. If this is a little dry, add some of the liquid removed earlier. This can be used for tacos, burritos or enchiladas! Place leftovers in freezer containers add some of the broth to each container, this makes reheating easier. If you find this too spicy, you can substitute diced chilies for the jalapeños.

Crock-Pot® Slow Cooker Chicken and Dumplings Notes: Recommended Crock-Pot® slow cooker size: 4-6 Quart

Ingredients: 1 Family Size can of chicken broth 1 cup celery chopped 1 cup carrots 3-5 pounds of thawed chicken 2 packages prepared dumplings

Directions: Place all ingredients except dumplings into Crock-Pot® slowcooker. Leave on Low for 8-9 hours, a normal work day. When you arrive back home, take the chicken out and place the dumplings into stoneware and turn on High for additional 30-45 minutes. Meanwhile, cut the chicken into small chunks. Once 30-45 minutes pass, place chicken back into stoneware. Place into bowls and serve.

DILLED POT ROAST Notes: Recommended Crock-Pot slow cooker size: 4 Quart CookTime: Cook on low 7-8 hrs.

Ingredients: 3-3 1/2 pound beef pot roast 1 teaspoon sea salt 1/4 teaspoon freshly ground pepper 1 teaspoon dill weed 1/4 cup water 1 tablespoon vinegar, can use apple cider

Directions: Sprinkle the roast with salt, pepper and dill weed. Place in the Crock-Pot® slow cooker and add the water and vinegar. Cook on Low 7-8 hours. 3 tablespoons flour 1 teaspoon dill weed 1 cup light sour cream Dissolve flour in water, add dill weed, stir in stoneware and let cook about 10 minutes until thickened. Add sour cream just until warm. Serve with egg noodles.

Dora’s Shepards Pie Notes: Recommended Crockpot® slow cooker size: 6 or 7 Quart I make this for church functions and large groups; it is always enjoyed!

Ingredients: 2 pounds ground chuck 1 medium onion, diced 1 teaspoon minced garlic 1 rib celery, diced 1/4 cup diced bell pepper 2 cans cream of chicken soup 2 cans green beans, drained 1 pound processed cheese, sliced Mashed potatoes

Directions: Brown ground beef with onion, garlic, celery, bell pepper and drain. Mix in soup. Pour meat mixture in Crock-Pot® slow cooker, spread green beans over meat. Lay cheese on top and cover with mashed potatoes sealing the edges. Cook for 2 hours on High or for 4 hours on Low.

EARL'S CHICKEN DELIGHT Serves 10 Notes: Recommended Crockpot® slow cooker size: 2 Quarts & Up

Ingredients: Boned chicken with broth, canned Minute rice, precooked Cut green beans, canned Whole kernel corn, canned Diced red onion Distilled water

Directions: Add the above ingredients in the amount you like to fill any size Crock-Pot® slow cooker. You may substitute vegetables. Ready to serve in less than 4 hours.

Easy Beef Stuffed Green Peppers Notes: Recommended Crock-Pot® slow cooker size: Med-Large No "pre-cooking" of beef required.

Ingredients: 4 large or 6 small green peppers, diced, tops removed and seeded, dice tops and add to beef mixture 2-3 pounds ground beef 1 cup rice any type - long cook or instant equally work well with this recipe 1 clove garlic, minced optional 1/2 cup onion, chopped 1/2 teaspoon Worcestershire Sauce 1/2 teaspoon salt 1/2 teaspoon pepper 1 can tomato soup

Directions: Wash peppers and drain well. Combine all remaining ingredients in mixing bowl except for tomato soup. Stir well. Stuff peppers full to overflowing. Pour 1 cup of water into the stoneware. Arrange stuffed peppers in stoneware. Pour tomato soup over top of peppers. Cover cook on Low 7 to 9 hours or on High 3 to 5 hours. Spoon soup mixture over pepper before serving.

Easy Chili Notes: Recommended Crock-Pot® slow cooker size: 5 Quart

Ingredients: 1 pound ground beef or sausage 1 15-ounce can chili or red kidney beans 2 4-ounce cans mushrooms, drained 1 15-ounce can diced tomatoes, use juice 1 26-ounce jar traditional flavored pasta sauce 2 teaspoon salt 2 teaspoon pepper 1 teaspoon garlic powder 3 tablespoons chili powder 1 package premixed seasonings containing dried cilantro and achiote, (optional)

Directions: Sauté meat in a skillet, drain fat. Mix all ingredients in Crock-Pot® slow cooker, add water or tomato juice to gain desired consistency. Set on High for 5-6 hours or on Low for 10-12 hours.

Easy London Broil Notes: Recommended Crockpot® slow cooker size: Large Tender, juicy, tasty

Ingredients: London Broil Instant Onion Soup Mix Water

Directions: Place London broil in Crock-Pot® slow cooker. Add dry Instant Onion Soup Mix and water. Cook on Low for 8-10 hrs.

Fire Chicken Notes: Simple

Ingredients: Boneless skinless chicken breast, cut up Hot sauce

Directions: Brown chicken first in frying pan if desired place in Crock-Pot® slow cooker with hot sauce. Cook on Low, the longer the better.

Italian Beef Sandwiches Notes: Recommended Crock-Pot® slow cooker size: 6 Quart

Ingredients: 1 3-4 pound rump roast 2 tablespoons balsamic vinegar 2-3 tablespoons Worchestershire Sauce 1 teaspoon garlic 1 jar hot or mild peppers in juice

Directions: Put the roast in the Crock-Pot® slow cooker at least 12-15 hours prior to serving on Low. Dump half of the jar of peppers with juice onto the roast. Add the balsamic vinegar, the Worchestershire Sauce, garlic and salt and pepper to taste. After 10 hours or so, the meat will begin to fall apart. Add the rest of the jar of peppers. Let simmer for 6 more hours on Low and continue to pull apart the meat so it is of sandwich consistency. Serve with melted cheese, lettuce or other toppings and chips. Enjoy.

Italian Roast Beef Notes: Recommended Crock-Pot® slow cooker size: 6 Quart

Ingredients: 5-6 pound sirloin tip roast 2 tablespoons mustard seed 1/2 cup Worchestershire sauce 1 32-ounce jar pepperocini peppers w/juice 4 envelopes of Italian Dressing mix, dry 1 package Au Jus gravy mix, dry 1/2 cup water

Directions: Add to Crock-Pot® slow cooker and cook 8 hrs on Low. Serve roast on Hoagie buns with a slice of provolone or Swiss cheese.

Pasta Fagoli Beans & Macaroni Ingredients: 1 package dry small white beans 1 can crushed tomatoes, 28 ounces Water, (I use one can size from the tomatoes) 1 14-ounce can beef broth 1 14-ounce can chicken broth 2 large smoked ham hocks, or for spicy taste, use 2 sticks diced pepperoni 1 stalk chopped celery 1 large carrot, finely diced 1 cup red wine, (I use merlot) 1 small chopped onion 1 tablespoon Italian seasonings 1 clove fresh garlic

Directions: Rinse the beans with cold water. Simmer in a little water for 1 minute, then shut off and cover for 1 hour. Place all other ingredients in slow cooker. Rinse beans under warm water. This will make them less gassy. Place them into Crock-Pot® slow cooker with other ingredients. Add water, if necessary. Cook on Low for 10 to 12 hours. Cook macaroni, and drain. Mix with some sauce to keep moist. Spoon beans over pasta. Store leftover beans and macaroni separately. Pasta will become soggy if mixed together w/beans. Serve with any small pasta such as elbows or bow ties.

Pork Chops with Tomatoes Notes: Recommended Crock-Pot® slow cooker size: any

Ingredients: Pork chops Stewed or diced Italian seasoned canned tomatoes Desired seasonings

Directions: Season pork chops with desired seasoning. Put pork chops in Crock-Pot® slow cooker. Pour tomatoes with juice over pork chops. Cook 7-8 hours on Low or 4 on High. Add tomato paste to thicken sauce if desired.

Portabella Pork Loin Ingredients: One large packaged pork loin, cut into 4 pieces 1 package sliced fresh baby bella mushrooms 1 cup water 2 tablespoons garlic powder cooking spray

Directions: Spray Crock-Pot® slow cooker stoneware with cooking spray. Add water and meat. Sprinkle garlic powder over meat. Add mushrooms to top. Cook 5-6 hours on High. Last hour, shred pork with fork. Serve over mashed potatoes.

Potato Soup Notes: Recommended Crock-Pot® slow cooker size: 3 to 4 1/2 Quart

Ingredients: 3 cans of chicken broth 2 cans of cream of chicken soup 1 bag of frozen "southern-style" hash browns 1/2 pound of bacon, fried and cut up 4 ounces of cream cheese Parsley

Directions: Combine broth, soup, hash browns, and bacon in Crock-Pot® slow cooker. Set on Low for 8-10 hours. One hour before serving, stir in cream cheese until smooth. Add parsley

Pulled Pork BBQ Notes: Recommended Crock-Pot® slow cooker size: 4 Quart

Ingredients: 3-5 pounds boneless pork loin roast 1/2 medium onion, chopped 1/2 cup water 1-2 bottles of BBQ sauce Worcestershire sauce Soy sauce Salt and pepper garlic Salt

Directions: Place water in Crock-Pot® slow cooker and set on High. Place half of the chopped onion in water. Season roast to taste with salt, pepper, and garlic salt. Place roast in stoneware. Use 3-4 shakes of soy sauce and Worchestershire sauce on top of roast, put remaining chopped onion on top of roast. Cover and leave for 3-4 hours or until roast begins to fall apart when using a fork. Remove roast from Crock-Pot® slow cooker and drain most of the juices from stoneware. Leave about 1/4 inch liquid in stoneware, retain the remaining liquid for later use. Shred roast with fork and place back in stoneware, on Low. Pour in BBQ sauce and taste to determine if more is necessary. If too thick, use liquid retained from cooking. Let simmer and serve. Great on hamburger buns for a summer lunch or BBQ.

Santa Fe Soup Notes: Recommended Crock-Pot® slow cooker size: Any Recipe gets better with time, can be refrigerated for up to 3 days.

Ingredients: 1 can pinto beans 1 can black beans 1 can kidney beans in tomato sauce 1 can white corn 1 can petite diced tomatoes 1 can tomato and chilis - mild, medium, or hot 1 package taco seasoning 1 package ranch dressing mix, dry 1 pound ground beef, lean (or turkey can be used in place)

Directions: Brown ground beef and drain fat. Drain black beans and rinse with cold water to remove black sauce. Combine all ingredients in Crock-Pot® slow cooker and stir. Cook on Low setting for 6-7 hours, or on High for 2-3 hours. Garnish with sour cream and shredded cheese. For extra fun, eat with scoops tortilla chips in the place of a spoon. Enjoy!

Seafood Paella Notes: Recommended Crock-Pot® slow cooker size: 5 Quart CookTime: 4-6 hrs

Ingredients: 1 package mild Italian sausage, large links, browned and sliced 1 cup onion 1 cup red green pepper 1 clove garlic chopped 1 tablespoon chili powder 2 teaspoons turmeric 3 cups white rice cooked 41/2 cups chicken broth 1 can diced tomatoes with garlic and onions 1 1/2 pounds shrimp 2 cups frozen peas

Directions: In stoneware, combine all ingredients except rice, tomatoes, shrimp and peas. Cook on Low for 4-6 hours. or High 2-4 hours. Add rice, tomatoes and peas. Stir until coated. Cover and cook for 15 minutes on High till shrimp are cooked.

Shredded Barbecue Beef Notes: Recommended Crock-Pot® slow cooker size: 3 to 4 1/2

Ingredients: 4 to 4 1/2 pounds beef short ribs 18-ounce bottle favorite barbecue sauce 1 1/2 cups of water

Directions: Salt and pepper short ribs. Brown all sides and transfer to Crock-Pot® slow cooker. Mix barbecue sauce and water and pour mixture over ribs. Cook on Low for 8 to 10 hours. When finished, remove bone and separate beef. Add to a bun or pour over rice.

White Bean Soup Notes: Recommended Crock-Pot® slow cooker size: 4 Quart

Ingredients: 2 ham hocks 3 strips of cooked bacon 1 diced yellow onion 1 package Vegetable Soup mix, dry 1 package white beans

Directions: Add water to cover all ingredients. Cook on Low 7-9 hours. Soak 1 package white beans in water overnight. Place beans only in Crock-Pot® slow cooker.