Crockpot Sweet and Sour Pork Roast
Ingredients
■2 Tbs. Crisco Vegetable shortening
■1/4 C. flour seasoned with salt & pepper
■6 lbs. Boston Butt Pork Roast, bone in or Pork Shoulder Picnic
■3 Garlic cloves, minced
■1 small onion, sliced
■3 large potatoes, peeled & cut into 1 1/2 inch chunks
■3 carrots, peeled & cut into chunks
■1 jar fresh sauerkraut (32 oz), drained
■Brown Sugar to taste, about 1/3 C.
■salt, pepper to taste
■1 Tbs. Garlic Powder
■1/2 C. Mo Jo Sauce
■2 Tbs. Chicken Base or Bouillon
■8-10 Gingersnap Cookies, Crumbled
Directions
Wash & pat dry the roast. Cover with the seasoned flour until well coated. Shake off the excess flour. In a large pot, heat the Crisco. Add the roast & sear on all sides, until well browned. Remove the roast & add to crock pot. Add all of the ingredients except the sauerkraut. Cook on low for 10-15 hours. During the last 2-3 hours, add the sauer-kraut. Skim off any fat that rises to the top. Adjust the seasonings just before serving.
Savory Beef Pot Roast in Crockpot
Ingredients
■4-6 lb. beef roast
■1 envelope brown gravy mix
■1 envelope ranch dressing mix
■1 envelope Italian dressing mix
■1/2 C. water
Directions
Put roast in crock pot, mix seasonings together with the 1/2 C. water and pour over meat. Cook on low for 8-10 hours. Serve with mashed potatoes.
Easy Crockpot Meatballs
Ingredients
■1 pkg. frozen home-style meatballs
■1 can cream of chicken soup
■1 can cream of celery soup
■8 oz. sour cream
Directions
Thaw meatballs (can thaw in microwave). Mix cream of chicken soup, cream of celery soup and sour cream in mixing bowl. Place meatballs in crockpot, pour soup mixture over top and stir. Cook until hot. I usually cook on high for 1 hour and then on low for a couple more. I have also cooked on low all day or cooked on high when in a hurry for an hour or two.
Crockpot Italian Sausage Soup
Ingredients
■1 lb. Italian sausage (hot or mild, your preference)
■1 medium onion coarsely chopped
■1 green bell pepper, cut into 1/2 slices
■1 14 1/2 oz. can diced tomatoes with juice
■1 15 oz. can great northern beans
■2 14 oz. cans beef broth
Directions
Brown the sausage, onion, and green pepper; drain. Pour into crockpot along with remaining ingredients. Cover and cook on low 7-8 hours.
Crockpot Macaroni and Cheese
Ingredients
■1 lb. macaroni, cooked and drained (cook for 1/2 the recommended time)
■1 Tbs. vegetable oil
■1 13 oz. can evaporated milk
■1 1/2 C. milk
■1 tsp. salt
■3 C. shredded cheddar cheese (American cheese melts best)
■1/4 C. butter
Directions
Spray crockpot with non-stick spray. Toss macaroni and oil. Add other ingredients. Stir. Cover and cook on low for 3-4 hours. Stir 2-3 times during cooking time, if possible
Crockpot Chicken Lickin' Good Pork Chops
Ingredients
■6-8 lean pork chops, 1 inch thick
■1/2 C. flour
■1 Tbs. salt
■1 1/2 tsp. dry mustard
■1/2 tsp. garlic powder
■2 Tbs. oil
■1 10 oz can chicken rice soup or cream of chicken soup (diluted w/ 1/3 C. water)
Directions
Mix dry ingredients. Dredge pork chops in mixture. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook 6-8 hours
Crockpot Swiss Chicken Casserole
Ingredients
■6 skinless, boneless chicken breasts
■1 C. shredded Swiss cheese
■2 cans cream of chicken soup
■1/2 C. milk
■2 C. herb stuffing mix, crushed
■2 Tbs. margarine or butter, melted
Directions
Spray the inside of crock pot with non-stick spray. Place the chicken in the crock pot in one layer. Top with Swiss cheese. Combine soup and milk and pour over the chicken and cheese. Mix stuffing and butter together in a bowl and sprinkle on top of everything. Cook on low for 7 hours or 4-5 hours on high.
Crockpot Goulash
Ingredients
■1 medium onion, diced
■2 large potatoes, cut in bite size chunks
■1 lb. of ground beef thawed (or other meat)
■1 can of corn with juice (or other veggie)
■1 can of peas with juice (or other veggie)
■1 can of condensed tomato soup
■Salt and pepper to taste
Directions
Cut raw potatoes and place in crock-pot. Next, add meat. Then add onion. Next, add both cans of vegetables with juice. Can of tomato soup on top cover, heat on high for an hour. Stir mixture well. Let simmer for at least 2 more hours, stirring occasionally. Salt and pepper to taste. Serve by itself, over rice or noodles. Kids love it!
Crockpot Chinese Beef & Pea Pods
Ingredients
■1-1 1/2 lb. family steak, thinly sliced, small chunks (works well to freeze it & then cut while partially thawed)
■1 can beef consomme soup
■1/4 C. soy sauce
■1/4 tsp. ground ginger
■1 bunch green onions (about 8)
■2 Tbs. cornstarch
■2 Tbs. water
■1 can sliced water chestnuts, drained
■1 small can bamboo shoots, drained
■1 small can bean sprouts, drained
■1 7 oz. pkg. frozen Chinese pea pods, partially thawed
Directions
Combine steak in crockpot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 Tbs. cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice.
Yield: 6 servings
Chicken Enchiladas Crockpot
Ingredients
■1 large can enchilada sauce
■4 chicken breasts
■2 cans cream of chicken soup
■1 small can sliced black olives
■2 dozen corn tortillas
■1 chopped onion
■1 pkg. sharp cheddar cheese, grated
Directions
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crock pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temperature all day in crock pot.
Easy Crockpot Stuffed Bell Peppers
Ingredients
■6 green peppers washed, topped and seeded
■1 Tbs. shortening (i.e. Crisco)
■1 1/2 - 2 lb. ground beef
■1 C. cooked rice
■1 sm. onion, chopped
■1 tsp. salt
■1/8 tsp. black pepper
■dash of basil
■1/2 C. ketchup
■1 8-oz. can tomato sauce w/ or w/o seasoning
Directions
Heat shortening in skillet and brown beef. Combine meat and next 6 ingredients. Stuff bell peppers. Arrange bell peppers in large crock pot. Can be stacked. Pour tomato sauce over peppers. Cooker on low for 6-7 hours or on high for 3-4 hours.
Crockpot Crispy Kielbasa and Cheese Dip
Ingredients
■2 8 oz. pkg. cream cheese, softened
■4 C. shredded Colby-jack cheese
■1 C. Half & Half
■2 Tbs. Dijon mustard
■2 Tbs. chopped onion
■2 tsp. Worcestershire sauce
■1/2 tsp. salt
■1/4 tsp. hot pepper sauce
■1 lb. coarsely shredded kielbasa (have the deli shred it), fried until crisp
Directions
Place cream cheese, Colby-jack cheese, Half & Half, mustard, onion, Worcestershire sauce, salt and hot pepper sauce in crockpot. Cover and cook, stirring occasionally, on low for 1 hour or until cheese melts. Stir in toasted kielbasa, reserving a little to sprinkle on top. Serve with crusty bread, fruit, raw veggies, kettle or tortilla chips, pretzel sticks, great poured over nachos for a different twist.
Crockpot Banana Bread
Ingredients
■1 3/4 C. flour
■2 tsp. baking powder
■1/4 tsp. baking soda
■1/2 tsp. salt
■1/3 C. shortening
■2/3 C. sugar
■2 eggs, well beaten
■1 1/2 C. well mashed, overripe banana (2 or 3 bananas)
■1/2 C. coarsely chopped walnuts (optional)
Directions
Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas, another 1/3 of the flour mixture, then the rest of the bananas, and finally the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
Crockpot Pumpkin Dump Cake
Ingredients
■1 29-oz. can pumpkin puree
■4 eggs
■1/2 C. packed brown sugar
■1/4 C. white sugar
■2 Tbs. molasses
■1 12-oz. can evaporated milk
■3-4 tsp. pumpkin pie spice or to taste
■1/2 tsp. salt, optional
■1/4 C. brandy, optional
■1 18 1/4-oz. package spice or carrot cake mix
■1/2 C. chopped pecans, optional
■1 stick (1/2 C.) melted butter
Directions
Spray crockpot with non-stick cooking spray. In large bowl, combine eggs, sugars, molasses, milk and spices (along with the brandy, if desired) with a fork or spoon. Mix in the pumpkin puree until all is well blended. Pour pumpkin mixture into crockpot. Sprinkle dry cake mix over pumpkin mixture and level. Sprinkle nuts, if desired, over the cake mix. Drizzle melted butter over top of dry cake mix. Place lid on crock pot and turn on high for 3-3.5 hours or 5-6 on low or until the top cracks.
Slow Cooker Pizza Casserole
Ingredients
■1 1/2 lb. Ground beef
■1 can Pizza sauce (14 oz)
■1 pkg. Noodles (12 oz)
■4 oz. Cheese, mozzarella
■1 small can Mushrooms
■1 Onion (diced)
■1 can Spaghetti sauce (14 oz)
■4 oz Cheese, cheddar
■1 pkg. Pepperoni
■1 Green pepper (diced)
Directions
Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of noodles, meat mixture, cheeses and pepperoni. Repeat layer one
Crockpot Vegetable Soup
Ingredients
■1 1/2 lb. beef stew meat
■1 small bell pepper, chopped (1/2 C.)
■3/4 C. 1-inch pieces green beans
■3/4 C. chopped onion
■2/3 C. uncooked barley
■2/3 C. fresh whole kernel corn
■1 1/2 C. water
■1 tsp. salt
■1 tsp. chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
■1/4 tsp. pepper
■2 14 oz. cans beef broth
■2 14 oz. cans diced tomatoes with garlic, undrained
■1 8 oz. can tomato sauce
Directions
Mix all ingredients in a 3 1/2 to 6-quart crockpot. Cover and cook on low heat setting for 8-9 hours (or high heat setting for 4-5 hours) or until vegetables and barley are tender.
Easy and Spicy Crockpot Chicken
Ingredients
■2 bone in, skinless chicken breasts (or thighs to make up same amount)
■1 can diced tomatoes with green chilies
■1 - 1/2 C. chicken broth
■1/2 can tomato paste
■salt and pepper to taste
Directions
Place chicken breasts in crockpot and top with tomatoes and chicken broth. Let cook low 8 hours or high 4 hours (I recommend low so breast do not dry out). Remove chicken breasts, debone and shred slightly. Meanwhile add tomato paste and allow sauce to thicken. Return shredded chicken to crockpot and allow to heat through. Salt and pepper to taste. Serve over rice or noodles.
Crockpot Super Snack Mix
Ingredients
■1 C. cheerios
■1 1/2 C. Rice Chex
■1 C. bite size shredded wheat
■1/2 C. peanuts
■1/2 C. pretzel sticks
■1/4 C. melted butter
■2 Tbs. Worcestershire sauce
■1/4 tsp. seasoned salt
■1/4 tsp. garlic powder
■1/4 tsp. onion salt
Directions
Combine first 5 ingredients in crockpot. Mix remaining ingredients and pour over cereal mixture; toss coat. Cook on high, uncovered, for 2 hours. Stir mixture well every 30 minutes. Turn crockpot to low and cook for 2-4 hours. Store in air tight container.
Yield: 5 cups
Crockpot Pineapple Pork Loin
Ingredients
■2 lbs. boneless pork loin roast - (to 3 lbs)
■1/2 C. flour
■3 Tbs. margarine
■2 medium onions -- halved, sliced
■1 can crushed pineapple - (20 oz) -- undrained
■1 Tbs. vinegar
■1 Tbs. soy sauce
■1 tsp. sugar - (to 2 tsp.) -- (optional)
■1 C. chopped green and/or red bell peppers
■1/2 tsp. cinnamon
■1/2 tsp. allspice
■1/2 tsp. ground ginger
■1 tsp. garlic powder
Directions
Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned pork to the crockpot (3 1/2-quart or larger). Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on LOW 8 to 10 hours. Serve over hot cooked rice.
Crock Pot Chicken Tortilla Soup
Ingredients
■1-2 lb. cooked chicken tenders
■2-3 large potatoes
■2 cans cream of chicken soup
■1 can chicken broth
■1/2 C. onion
■1 tsp. chili powder
■1 small can green chillies
■Fresh cilantro, to taste (optional)
■3 flour tortillas
Directions
Cut cooked chicken tenders and potatoes into cubes. hop onion into bite-size pieces. Place all ingredients except tortillas into a crock pot and cook on medium heat for 5-6 hours. Cut flour tortillas into small strips. Fry in batches in deep fat until slightly golden brown.
Ladle soup into bowls. Top with fried tortillas and grated cheese.
Crockpot Oatmeal
Ingredients
■2 C. milk
■1/4 C. brown sugar
■1 Tbs. melted butter
■1/2 Tbs. cinnamon
■1 C. oats
Directions
Grease the pot before adding the ingredients. Add all ingredients. Set your crockpot to low before bed and it will be ready when you wake up. Be sure not to sleep in!
Crockpot Tender Roast
Ingredients
■3-4 lb. beef roast
■1 lb. carrots
■4 or 5 potatoes, peeled and halved
■Thyme (dried or fresh)
■Herb, regular or wine vinegar
■Salt, pepper
■1/2 onion
Directions
Brown your roast in a skillet and season with salt and pepper on each side. Turn off burner, and prepare vegetables. Peel and halve potatoes, peel and quarter carrots. Put a 1/2 C. water in bottom of the crock pot, add carrots and potatoes. Set roast on top, if it is too large you may cut it to fit. Drizzle about a Tbs. of the vinegar slowly over the roast, sprinkle a tsp. of fresh of dried thyme over the roast. Cook on high for about 6 hours. Serve with rolls or bread.
