Crock-pot Meals

Crock-pot Cajun Chicken

1 can classic alfredo

1 can tomato, pepper, onion

1 can chicken broth

2-4 chicken breasts

1 yellow or red pepper

1-2-4 tsp Cajun seasoning

Cook high for 3 hours. Boil bow tie pasta 3/4 box with salt.

 

 

 

Crock-pot Apple Cranberry Crisp

10 apples, peeled, cored and sliced

1 cup cranberries

1/2 cup brown sugar

1/4 cup oats

1/4 tsp salt

1 tsp cinnamon

1/2 cups butter, softened

Combine all ingredients in slow cooker. Cover; cook on High for 2-3 hours.

 

 

 

Crock-pot Thai Chicken: Makes 6 servings

2 1/2 lbs chicken pieces

1 cup hot salsa

1/4 cup peanut butter

2 tbsp lime juice

1 tbsp soy sauce

1 tsp minced fresh ginger

Hot cooked rice

1/2 cup peanuts, chopped

2 tbsp chopped fresh cilantro

Place chicken in Crockpot slow cooker. Combine salsa, peanut butter, lime juice, soy sauce and ginger; pour over chicken. Cover; cook on low 8-9 hours or on high 3-4 hours, or until chicken is no longer pink in center. Serve chicken and sauce over rice; sprinkle with peanuts and cilantro.

 

 

 

Crock-pot Chicken:

2 pieces of chicken per person

1 can cream of chicken soup

Salt and pepper

(onion if desired)

Put all ingredients in a crock pot and cook on high for 4-6 hours. Serve with a vegetable and a salad and bread.

 

 

 

Crock-pot Chicken Stew: Makes 6 servings

4-5 cups chopped cooked chicken

1 can (28 oz) whole tomatoes, cut up, undrained

2 large red potatoes, cut into 1-inch pieces

8 oz fresh okra, sliced

1 large onion, chopped

1 can (14 oz) cream-style corn

1/2 cup ketchup

1/2 cup BBQ sauce

Combine chicken, tomatoes with juice, potatoes, okra and onion in Crockpot slow cooker. Cover; cook on low 6-8 hours or until potatoes are tender. Add corn, ketchup and BBQ sauce. Cover; cook on high 30 minutes.

 

 

 

Crock-pot Slow Cooker Chicken and Rice: Makes 4 servings

3 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted

2 cups uncooked instant rice

1 cup water

1 lb boneless skinless chicken breasts or chicken breast tenders

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp paprika

1/2 cup diced celery

Combine soup, rice and water in slow cooker. Add chicken; sprinkle with salt, pepper and paprika. Sprinkle celery over chicken. Cover; cook on low 6-8 hours or on high 3-4 hours.

 

 

 

Crock-pot Easy Parmesan Chicken: Makes 4 servings

8 oz mushrooms, sliced

1 medium onion, cut into thin wedges

1 tbsp olive oil

4 boneless skinless chicken breasts

1 jar (26 oz) pasta sauce

1/2 tsp dried basil

1/4 tsp dried oregano

1 bay leaf

1/2 cup (2 oz) shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

Hot cooked spaghetti

Place mushrooms and onion in Crockpot slow cooker. Heat oil in large skillet over medium-high heat until hot. Lightly brown chicken on both sides. Place chicken in Crockpot slow cooker. Pour pasta sauce over chicken; add basil, oregano and bay leaf. Cover; cook on low 6-7 hours or on high 3-4 hours, until chicken is tender. Remove and discard bay leaf. Sprinkle chicken with cheeses. Cook, uncovered, on low 15-30 minutes or until cheeses have melted. Serve over spaghetti.

 

 

 

Crock-pot Best-Ever BBQ Ribs: Makes 6 servings

1 tsp paprika or smoked paprika

1 tsp salt

1 tsp dried thyme

1/4 tsp black pepper

1/8 tsp ground red pepper

3-3 1/2 lbs well-trimmed pork baby back ribs, cut into 4-rib pieces

1/4 cup ketchup

2 tbsp packed dark brown sugar

1 tbsp Worcestershire sauce

1 tbsp soy sauce

Coat Crockpot slow cooker with cooking spray. Combine paprika, salt, thyme, black pepper and red pepper; rub mixture onto meaty sides of ribs. Place ribs in Crockpot slow cooker. Cover; cook on low 7-8 hours or on high 3-3 1/2 hours or until ribs are tender. Combine ketchup, sugar, Worcestershire and soy sauce; mix well. Remove ribs from Crockpot slow cooker; discard cooking liquid. Coat ribs with sauce; return to Crockpot slow cooker and cook on high 30 minutes, or until ribs are glazed.

 

 

 

 

Crock-pot Traditional Corned Beef and Cabbage

12 new potatoes, quartered

4 carrots, sliced

4 lb corned beef brisket

2 onions, sliced

3 bay leaves

8 black peppercorns

1 head cabbage, wedged

Place potatoes and carrots in bottom of slow cooker. Add brisket, onion, bay leaves and peppercorns. Add enough water to cover. Cook on low 8-10 hours or high 4-5 hours. Add cabbage halfway through cooking.

 

 

 

 

Crock-pot Roast, Potatoes and Carrots:

1 beef roast (about 2 lbs)

6-8 potatoes

8 carrots, peeled and cut in two (or a bag of small carrots)

1 envelope of onion soup mix (or a can of onion soup, or mushroom soup or just simply add an onion)

½ cup water

Salt and pepper

Put all the ingredients in a crock pot and cook on high for 4-6 hours or on low 8-10 hours. Serve with a salad and rolls.

 

 

 

 

Crock-pot Chicken and Rice:

3 cans condensed cream of chicken (or 2 cans with 1 can milk)

2 cups uncooked instant rice

1 cup water

1 lb boneless skinless chicken breasts (or chicken breast tenders)

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp paprika (optional)

1/2 cup diced celery

Combine soup, rice and water in slow cooker. Add chicken; sprinkle with salt, pepper and paprika. Sprinkle celery over chicken. Cover; cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

 

 

 

 

Crock-pot Cheese Fondue Dip:

2 cups (8 oz) shredded cheddar cheese

3/4 cup milk

1 tbsp flour

1 tbsp butter or margarine

1 pkg (3 oz) cream cheese (cut into cubes)

Breadsticks and assorted veggies for dipping

Combine all ingredients in Crockpot (except breadsticks and veggies). Cover and cook on LOW 2-2 1/2 hours, stirring once or twice, until cheese is melted and smooth. Increase heat to HIGH. Cook 1-1/2 hour or until heated through serve with breadsticks and veggies.

 

 

 

 

Crock-pot Easy Cheesy BBQ Chicken (3 Servings):

3 boneless skinless chicken breasts

1/2 bottle BBQ sauce

3 slices of bacon (optional)

3 slices of cheese (optional)

Place chicken in Crockpot. Cover with BBQ sauce. Cover; cook on LOW for 8-9 hours. (If sauce become a little too thick, add a little water) Before serving, cut bacon slices in half. Cook bacon in microwave or on stove top, keeping bacon flat. Place 2 pieces of cooked bacon on each chicken breast in Crockpot slow cooker. Top with cheese. Cover; cook on HIGH until cheese melts.

 

 

 

 

Crock-pot Scalloped Potatoes and Ham (5-6 servings):

6 large potatoes, sliced into 1/4 inch rounds

1 ham steak (about 1 1/2 lbs) cut into cubes

1 can condensed cream of chicken (10 3/4 oz)

1 soup can of water

1 cup shredded cheddar cheese

Salt and pepper to taste

Layer potatoes and ham in Crockpot. Combine soup, water, cheese and seasoning in large mixing bowl. Pour mixture over potatoes and ham. Cover; cook on HIGH 3 1/2 hours or until potatoes are fork-tender. Turn Crockpot to LOW and continue to cook for an extra hour.

 

 

 

 

Crock-pot Easy Beef Stew (4-6 servings):

2 lbs beef for stew, cut into 1-inch cubes

1 envelop (1 oz) dry onion soup mix

1/3 cup water

1 can cream of chicken soup

Hot cooked noodles

Combine all ingredients in Crockpot. Cover, cook on LOW for 8-12 hours. Serve over noodles.

 

 

 

Crock-pot Beef with Apples and Sweet Potatoes (3 servings):

1/2 boneless beef chuck shoulder roast (about 1 lb)

1/2 can sweet potatoes, drained

1 small onion, sliced

1 apple, cored and sliced

1/4 cup beef broth

1/2 tsp salt

1/4 tsp black pepper

1/2 tbsp cornstarch

1/4 tsp ground cinnamon

1 tbsp cold water

Trim excess fat from beef and discard. Cut beef into 2-inch pieces. Place beef, sweet potatoes, onions, apples, broth, salt, t/4 tsp pepper in Crockpot. Cover; cook on LOW for 8-9 hours. Transfer beef, sweet potatoes and apples to platter; cover with foil to keep warm. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat and discard. Stir together cornstarch, cinnamon and water until smooth; stir into cooking liquid. Cook 15 minutes on HIGH or until cooking liquid is thickened. Serve sauce over beef, sweet potatoes and apples.

 

 

 

 

Crock-pot “Peachy Keen” Dessert Treat (4-6 servings):

2/3 cup uncooked old-fashioned oats

1 cup sugar

1 cup brown sugar

1/3 cup buttermilk baking mix

1 tsp cinnamon

2 cans of peaches (maybe 1)

Whipped cream (optional)

Combine oats, sugars, baking mix, and cinnamon in a large bowl. Stir in peaches; mix until well blended. Transfer to Crockpot. Cover; cook on LOW 4-6 hours. Serve warm with whipped cream if desired.

 

 

 

 

Crock-pot Apple Brown Betty (4 servings):

3 cups cooking apples, peeled, cored and cut into eighths

1/2 cup bread crumbs

1 tsp cinnamon

1/2 of 1/8tsp salt

3/4 cup brown sugar

1/4 cup (1/2 stick) butter or margarine

Whipped cream or vanilla ice cream (optional)

Coat Crockpot with nonstick cooking spray. Place apples in bottom. Combine bread crumbs, cinnamon, salt, sugar and butter. Spread over apples. Cover; cook on LOW for 3-4 hours or HIGH for 2 hours. Serve warm with whipped cream, if desired.

 

 

 

 

Crock-pot Veggie Soup:

4 medium carrots, peeled and sliced

4 cups of chicken broth

1/2 tsp salt

1/2 tsp black pepper

1/2 cup small noodles, cooked al dente and drained

1 cup of tomatoes, sliced

1 can corn

Croutons or parsley (optional)

Add carrots, broth, corn, and tomatoes, salt and pepper. Cover; cook on LOW for 6-9 hours or on HIGH for 2-4 hours, or until veggies are tender. Add pasta during last hour of cooking. Garnish soup with croutons or parsley.

 

 

 

 

Crock-pot Simply Delicious Pork (3 servings):

3/4 lbs boneless pork loin, cut into 3 pieces of 3 boneless pork loin chops

2 medium Golden Delicious apples, sliced

1 1/2 tbsp packed light brown sugar

1/s tsp ground cinnamon

1/4 tsp salt

Place pork in Crockpot. Cover with apples. Combine brown sugar, cinnamon and salt in a small bowl; sprinkle over apples. Cover, cook on LOW for 6-8 hours.

 

 

 

 

Crock-pot Corn on the Cob (2-3 servings):

1/4 cup (1/2 stick) unsalted butter at room temperature

2-3 ears of corn, husked

Salt and pepper to taste

Thoroughly stir butter in bowl. Place each ear of corn on a piece of aluminum foil and generously spread butter on each ear. Season corn with salt and pepper and tightly seal foil. Place corn in Crockpot; overlap ears if necessary. Add enough water to come 1/4 of the way up each ear. Cover; cook on LOW for 4-5 hours or on HIGH 2-2 1/2 hours or until done.

 

 

 

 

Crock-pot Beef Stew with Onion and Sweet Potatoes (4 servings):

1 lb beef for stew, cut into 1-inch chunks

1 can beef broth

2 medium sweet potatoes, peeled and cut into 2-inch chunks

1 large onion, cut into 1 1/2-in chunks

1 tsp salt

1/4 tsp black pepper

2 tbsp cornstarch

2 tbsp water

Coat Crockpot with nonstick cooking spray. Combine all ingredients, except cornstarch and water, in Crockpot. Mix well. Cover; cook on LOW for 7-8 hours or on HIGH for 4-5 hours, or until meat and veggies are tender. With a slotted spoon, transfer beef and veggies to serving bowl; cover with foil to keep warm. Turn Crockpot to HIGH. Combine cornstarch and water; stir until smooth. Stir into cooking liquid. Cover; cook for 15 minutes or until thickened. To serve, spoon sauce over beef and veggies.

 

 

 

 

Crock-pot Chocolate Fondue

24 oz of semi-sweet chocolate chips

1/4 cup evaporated milk

1/4 cup sugar

2 tsp vanilla extract

Assorted fruits, cubed pound cake, pretzels, cookies, marshmallows, etc.

Place ingredients (except dippers) into Crockpot. Cover and cook on high for 30 minutes. Stir well. Cook 1 more hour on LOW. Use skewers or small tongs to dip into the chocolate.

 

 

 

 

Crock-pot Alisa’s Creamy Chicken:

1 Good Seasons Italian dressing

1/3 cup water

4 chicken breasts

1 pkg cream cheese

1 can cream of chicken

Mushrooms (optional)

Rice or egg noodles

Place the first three ingredients into Crockpot and cook for 3 hours. Soften cream cheese and mix it with the cream of chicken soup. Pour over chicken. Cook for an extra 1-2 hours. Put mushrooms in if you want. Serve over rice or egg noodles.

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