Topic of the week: Crockpot Recipes

[Beth E. (NJ)]

Here is week two of the "Topic of the Week." This week we are doing crock pot recipes. Please share a recipe if you've got one.

This is extremely easy and delicious:

Crock pot Sausage:

1 large "family size" package of pork sausage
1 jar tomato sauce
onions
peppers

Put a thin layer of tomato sauce at the bottom of the crock pot dish. Arrange sausages and then top with onions and peppers. Pour sauce over the top, cover and cook all day on low. The sausage will be fork tender. We love it on rolls or over pasta.

 

[yummy72]

Beth-

That sounds wonderful! I can't wait to try it. Here's my favorite Crock Pot Recipe:

French Onion Beef Au Jus (French Dips)

Combine in Slow Cooker:

3-4 lb.. Boneless Beef Roast
1/2 c. soy sauce
1 clove garlic
1 pkg.. dry onion soup mix
5 c. water
2 large onions sliced

Cook for 6-8 hours, slice meat. Serve on warmed French rolls and sliced Swiss cheese, dip in Au Jus.

Enjoy,
Candi

 

[Kermit]

Here's one that I just recently discovered. It's from Once-a-Month Cooking, so it freezes really well.

Brisket in the Crock Pot

4-6 pounds beef brisket
2 TBSP mustard
1 package onion soup mix
1/2 cup beef broth

Rub mustard and then onion soup all over meat. Place in crock pot with broth, and cook on low 8-10 hours, or until done. Slice against the grain.

Divide into serving size portions and freeze in freezer bags. Serve in sandwiches or over boiled diced potatoes.

 

[Margie J]

Rustic Vegetable Soup
Barbecue Beef Sandwiches
3-Cheese Chicken & Noodles
Autumn Pork Roast Dinner
Barbecue Pork Chops


Rustic Vegetable Soup (1 Point)

16 ounces picante sauce -- (1 jar)
10 ounces frozen mixed vegetables -- thawed (1 pkg.)
10 ounces frozen green beans -- cut, thawed, (1 pkg.)
10 ounces fat-free beef broth
2 medium baking potatoes -- cut into 1/2" pieces
1 medium green bell pepper -- chopped
1/2 teaspoon sugar
1/4 cup parsley

Combine all ingredients, except parsley in slow cooker. Cover and cool on
LOW 8 hours or on HIGH 4 hours. Stir parsley; serve.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 98 Calories; trace Fat (3.9% calories
from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
572mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Other Carbohydrates.

NOTES : I added 2 cans condensed fat-free beef broth, 2 cans water, 2 bay
leaves, 1 tsp basil leaves




Barbecue Beef Sandwiches

Betty Crocker's. Slow Cooker Cookbook

1 3 pound chuck roast -- beef boneless
1 cup barbecue sauce
1/2 cup apricot preserves
1/3 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion -- sliced
12 hoagie rolls -- split
or hamburger buns

Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart
slow cooker. Mix remaining ingredients except buns; pour over beef. Cover and
cook on LOW heat setting 7 to 8 hours or until beef is tender. Remove beef to
cutting board; cut into thin slices; return to cooker. Cover and cook on LOW
heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef
mixture.

INGREDIENT SUBSTITUTION: If you don't have apricot preserves, you certainly
may use peach preserves or orange marmalade in its place.

FINISHING TOUCH: For a delicious kick, spread buns with horseradish sauce.
Sandwiches can be served au jus. Serve the juices left in the cooker insmall
bowls to dip the sandwiches in while eating to make each bite extra
delicious.
Yield: 12 Sandwiches


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 493 Calories; 21g Fat (38.1% calories
from fat); 26g Protein; 50g Carbohydrate; 3g Dietary Fiber; 66mg
Cholesterol; 628mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat;
0 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates.




3-Cheese Chicken & Noodles

"Favorite Brand Name Recipes "Slow Cooker"

3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 10 3/4 ounce condensed cream of chicken soup -- undiluted
1 8 ounce pack wide egg noodles -- cooked and drained
1 cup grated monterey jack cheese
1/2 cup chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup grated parmesan cheese
1 4 ounce can sliced mushrooms -- drained
2 tablespoons butter -- melted
1/2 teaspoon dried thyme leaves

Combine all ingredients in slow cooker. Stir to coat evenly. Cover and cook
on Low 6 to 10 hours or on High 3 to 4 hours.
Makes 6 servings


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 10g Fat (49.5% calories
from fat); 13g Protein; 10g Carbohydrate; 1g Dietary Fiber; 24mg
Cholesterol; 866mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.





Autumn Pork Roast Dinner

Casseroles & One-Dish Meals (Pillsbury), Oct./99 #224

2 pounds pork loin, lean, boneless -- rolled (1-3/4 to 2 lbs.)
3/4 teaspoon salt
1/8 teaspoon pepper
3 large sweet potato -- (dark orange)
peeled, thinly sliced
1 medium onion -- sliced
separated into rings
3/4 teaspoon dried thyme -- leaves *See note
4 cups apple juice

* Note: Dried marjoram leaves can be used in place of the thyme in this
recipe

SPRINKLE pork roast with 1/4 teaspoon of the salt and the pepper, place in 3
1/2 to 4 quart Crock-Pot. slow cooker. Place sweet potatoes around and on
top of roast. Top with onion; sprinkle with thyme and remaining 1/2
teaspoon salt. Pour apple juice over onion.

COVER; cook on low setting for 6 to 8 hours or until pork is tender.

WITH slotted spoon, remove vegetables and roast from slow cooker; place on
serving platter. If desired, drizzle some of the cooking liquid over
vegetables and roast.
Helen D. (hdeacey@mail.com)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 329 Calories; 7g Fat (19.4% calories
from fat); 28g Protein; 37g Carbohydrate; 3g Dietary Fiber; 68mg
Cholesterol; 336mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2
Vegetable; 1 Fruit; 0 Fat.




Barbecue Pork Chops

Successful Living with Diabetes Magazine(September/October2000)

40 ounces pork loin, lean, boneless -- (8 - 5 oz.) 1/2" thick *(centre cut)
cooking spray
1/4 teaspoon pepper
1/2 cup barbecue sauce
(thick and spicy honey)
14 1/2 ounces no salt added stewed tomatoes -- undrained (1 can)
10 ounces frozen onions -- -pepper blend (1 pkg)*

* Recipe calls for Center-cut loin pork chops (1/2" thick)
* if frozen onion-pepper blend not available, use 1/2 cup chopped onions,
1/2 cup chopped green-red peppers


Trim fat from chops. Coat chops with cooking spray, and sprinkle with
pepper. Place a large nonstick skillet over medium-high heat until hot.
Add chops, in two batches and cook until browned on both sides. Coat a
3-1/2 or 4 quart electric slow cooker with cooking spray. Place chops in
cooker. Combine barbecue sauce, tomatoes and vegetables; stir well. Pour
mixture over chops. Cover and cook on high setting 4 hours. Or, cover and
cook on high setting 1 hour; reduce to low setting, and cook 7 hours.
Helen D. (hdeacey@mail.com)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 203 Calories; 7g Fat (29.6% calories
from fat); 26g Protein; 9g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol;
197mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0
Fat; 0 Other Carbohydrates.

Serving Ideas : Serve chops over rice and with broccoli slaw

NOTES : Per Serving: Calories 237, Protein 25.9g, Fat 8.2g, Carbohydrate
12.4g, Fiber 0.8g, Cholesterol 72mg, Sodium 250mg, Exchanges: 2 Vegetables,
3 Lean Meat WW Points = 5

 

[Tiggerkeeper]

Chicken Brunswick Stew (4qt. Crock)

2 large onions, chopped
6 skinned and boned chicken breast halves
2 (15oz) cans cream-style corn
1 (28oz) can crushed tomatoes
1 (12oz) bottle chili sauce
1 (14-1/2 oz)can chicken broth
1/4 cup worcestershire sauce
1/4 cup butter or marg., cut up
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper sauce


Place onion in cooker; place chicken over onion. Add corn and other ingredients.

Cook, covered, at HIGH 4 hours or until chicken is tender. Remove chicken; shred and return to stew.

Yield: 3 1/2 qt.

Yummm, on a cool fall day!!!

TK

 

[Beth E. (NJ)]

Here's another very easy crockpot recipe for you:

Cheesy Crock-Pot Chicken

6 chicken breasts (boneless, skinless)
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crock pot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.

 

[MerryPoppins]

This is one that we like a lot. It is really easy to make, just throw everything in and start it up!

PEPPER STEAK

2 lb. lean stew beef, cut into chunks
1 can or jar of spaghetti sauce
1 medium onion, thinly sliced
1 large green or red bell pepper,
sliced into 1/2-inch strips

Mix everything together in a crockpot; cook 6 to 8 hours on LOW. Serve over cooked mashed potatoes, rice or noodles.

Freeze any leftovers for another meal. Serves 6.

 

[AMClvsMKY]

I just made this tonight for dinner:

Baked Chicken Breasts

5 Chicken breast halves; boned and skinned
1 lg Onion; diced
3 large baking potatoes; diced
2 -tablespoons butter or margarine
10 3/4 oz Cream of chicken soup condensed, (or Cream of
Celery)(2cans)
1/2 c Dry sherry
1 ts Tarragon or rosemary leaves;
1 teaspoon worcestershire sauce
1/4 ts Garlic powder; or garlic salt
8 oz Canned mushrooms; drained

Rinse chicken breasts and pat dry; place in crockpot. Add onion and
potatoes. In a saucepan, combine remaining ingredients and heat until
smooth and hot. Pour over chicken breasts. Cover and cook on low
setting for 8 to 10 hours.

 

[piratesmate]

5 Flavors Chicken - from a friend, don't know the source

3-4lbs chicken
2 cloves garlic, minced
1/2 cup honey
2 Tbl cornstarch
1 1/2 tsp ground ginger
1/2 c soy sauce
3 Tbl sherry (I use either cranberry juice or orange juice depending which I have on hand)
1 tsp dried orange peel (when using orange juice)

Cut chicken into serving-sized pieces. Mix all ingredient EXCEPT the cornstarch. Dip chicken pieces into mixture. Place in crockpt & pour sauce over chicken. Cook on LOW for 6 hours. Remove chicken. Blend the cornstarch into the broth in crock & cook to thicken. (I often put this in the microwave to save time.)

NOTE: Use boneless chicken for this recipe. When putting chicken in with the bones, the bones disintegrate enough that it's impossible to pull it off the bone when serving & they also make the sauce gritty.

Pork Loin & Beans

Unfortunately, I don't have measurements for this. (I learned to cook by the "way it looks!")
2 lb pork loin (other pork roast works too)
6 14 oz cans Great Northern Beans, drained
ketchup - probably 1/2 bottle
brown sugar - probably 1/4 - 1/3 cup
worcestershire sauce - probably 1 Tbl

Mix beans, ketchup, sugar, worcestershire in crock. Exact measure is not necessary. You just don't want it too soupy (like generic pork & beans come in the can - that's too soupy) or too dry. Put the pork on top & cook on low 8 hours. This is even better left over!

 

[Spinning]

Beef Stroganoff/CP/EZ
1 1/2 lbs. lean stewing beef
1 large onion, sliced
2 cans cream of mushroom soup
2 Tblsp. ketchup
2 tsp. Worcestershire sauce
1 tsp. pepper
1/2 to 1 pint sour cream
1 pkg. cooked noodles (12 oz.)

--------------------------------------------------------------------------------

Place beef & onion in slow cooker.

Mix together soup, ketchup, Worcestershire sauce & pepper. Add to slow cooker; mixing well. Place on low setting for 8 to 10 hours

Just before serving, add sour cream & & heat through.

Serve over noodles.

So easy and so good! I usually use the nofat sour cream and fat free soup. Can't tell the difference

 

[catheren]

I use the crockpot to make tender chicken (tastes like roasted chicken) for sandwiches during the week. I make chicken sandwiches or chicken salad.

Cut up in large pieces:
1 to 2 Carrots
1 to 2 Celery
1 Large Onion

Place in Crock Pot and Salt and Pepper.

Wash chicken, (I use Chicken Breast w/ bone)
Place in Crock Pot, and fill w/ water. cook on high.

 

[piratesmate]

MargieJ - In the 3-cheese Chicken recipe, have you ever substituted raw chicken for the cooked? I'm trying to figure out why you would need to use cooked chicken for this one. Surely the chicken would cook in 6 - 10 hours. Hmmm... Any thoughts?

Has anyone ever put uncooked noodles in a recipe in the crockpot? Do you add additional water to the original recipe? I've heard of people doing this, but wondered about the logistics.

Thanks!

 

[worm761]

i make beef tips and noodles in my crockpot, and use uncooked noodles. i use beef tips (stew meat), a can of cream of mushroom soup, a packet of dry onion soup mix, and about two cans of water. mix it all in the slow cooker and leave all day. about 20 minutes before dinner i throw in some egg noodles or some rotini. works fine for me. although they are the packaged kind. i have never tried it with my homemade noodles. i only use those for soup so i dont know how that would work. hope this helps you.
angela

 

[piratesmate]

"Oh!" she said stupidly! You don't put them in until the end!?!?!?! I tried to do it once & put the noodles in at the same time as everything else. Can we say "congealed lump"?????

Sorry, I can't stop laughing. How easy. I just wouldn't have thought that 20 min was enough.

Thanks, Angela!!!!

 

[Beth E. (NJ)]

LOL Piratesmate!

 

[piratesmate]

Beth just posted the Rival URL in another thread & I found this recipe on their recipe pages.
http://www.crock-pot.com/recipes.html

Chicken with 40 Cloves Garlic
Ingredients:
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 springs fresh Italian parsley
40 cloves garlic, unpeeled
1 teaspoon salt
1/4 teaspoon ground black pepper
4 - pound whole chicken
2 stalks celery, cut into 3" pieces
Toasted French bread slices


Directions:
Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs; sprinkle herbs, salt and pepper over chicken. Cover; cook on Low 8 - 10 hours (High 4 - 6 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.

I don't think I'd want to eat the celery, though. Can you imagine the grease in that?????

 

[Beth E. (NJ)]

Ooh - the garlic recipe sounds good!

Big thanks to everyone for sharing their recipes. I can't wait to try them all.

 

[MerryPoppins]

Here is the link to recipegoldmine's crockpot recipes. They have a lot! Enjoy! http://www.recipegoldmine.com/crockpot/crockpot.html

 

[MrsMud]

Easiest-ever Pot Roast

1 boneless bottom round or chuck roast (large enough to feed your family and small enough to allow extra room in the crock pot)

1 can cream of mushroom soup

1 package onion soup mix or beefy onion soup mix

4 large or 6 small carrots, peeled and cut into 1 1/2" pieces

2 large or 4 small potatoes, peeled and cut into 2 1/2" pieces

Mix together soups and spread on all sides of roast. Place in crockpot and add carrots and potatoes. Cook on Low for 8-10 hours (you can speed up the cooktime by increasing the temp., but nothing beats SLOW cooking). I throw it in in the morning before work and I come home to a ready to eat meal. The whole house smells great, too! Add some biscuits (it makes it's own gravy) and you have a well balanced and delicious meal everyone will love!

 

[LiLPrincess]

Here's a Drip Beef Sandwich recipie:

3-4 lb roast
2 cups water
4 beef boullion cubes or 4 tsp instant boullion
3 teaspoon gaslic powder
1 Tablespoon oregano
1/2 Tablespoon rosemary
2 Tablespoon seasoning salt

Put roast, water and all spices in crock pot and cook all night. Remove roast and pour juices in a bowl. Put the bowl in freezer until fat hardens. Remove fat by skimming off the top.

Pour juices back in the crock pot. Shred roast and put back in crock pot. Cook on low until ready to serve.

It's really good on french rolls and a bowl of Au Jus.

Lisa