Crock Pot Recipes

Beef Stroganoff

Ingredients
1 lb stew beef
1 pkg onion soup mix
1/2 c water

1 can cream of mushroom soup
1/2-1 c sour cream
fresh chopped mushrooms - to liking
fresh chopped cilantro - to liking

Package of egg noodles

Instructions
Combine first 3 ingredients in a crock pot. Cook on low for 4-5 hrs (until meat pulls
apart).

Add next 4 ingredients. Cook for another 1/2 - 1 hr.

Serve over cooked egg noodles.

Sister Lindsay Madsen


ITALIAN CHICKEN AND RICE CASSEROLE

Ingredients:
3 frozen chicken breasts
2 cans Cream of Chicken Soup (or Cream of Mushroom)
1 package Italian salad dressing mix
1 package (8 oz.) cream cheese

Crockpot:
Bake chicken (frozen, cubed), cream cheese (cubed), cream of chicken soup, and Italian dressing mix in Crockpot on High for 3 hours.

Cook Rice (in rice cooker or instant on stovetop). Spread rice on bottom of large casserole dish. Spread chicken mixture on top, serve.

Sister Jen Clarke


TROUBLE FREE CHICKEN CACCIATORE

1 large chicken (5-6 pounds)
1 large jar of prago – Traditional
1 large green pepper – chopped into bite sized pieces
(about 2 cups)
1 large onion – chopped into bite size pieces
(about 2 cups)
10 white mushrooms – slice (about 2 cups)

Clean chicken and place into slow cooker. Place chopped green pepper, onion and mushrooms around the sides of the chicken. Pour jar of prago over the top. Put top on slow cooker and cook on high for an hour – turn to low and cook 8 hours. Chicken will be falling off the bone. Take chicken out and let cool for about 10 minutes. De-bone and skin the chicken. Cut the chicken into bite size pieces and place back into the sauce. Cook a pound of spaghetti according to the directions on the package. Put the spaghetti into the sauce, stir and serve with Parmesan cheese.


LEMON CUSTARD CAKE

Batter:
1 package (13.9 oz) lemon-poppy seed quick bread mix
1 egg
1 cup light sour cream
½ cup water
Sauce:
1 tablespoon vegetable oil
¾ cup water
½ cup sugar
¼ cup freshly squeezed lemon juice

Mix batter ingredients by hand in 2 quart mixing bowl. Pour batter in greased 2 ½ to 4 quart slow cooker. Mix sauce ingredients together in separate bowl. Pour sauce evenly over batter. Do not stir after sauce has been added. Cover and cook on high heat 2-2 ½ hours. Allow cake to cool for 30 minutes before serving. Makes 6-8 servings.


EASY PORK IN THE CROCK POT

½ pork loin approximately 3 lbs
½ cup brown sugar
1 Tbsp. ground cloves
1 Tbsp. ground cinnamon
1 Tsp. allspice
2 cored & quartered or slice apples ( may use
Rehydrated apple slices from cannery)
1 medium onion sliced or rehydrated onions to taste

Procedure:
Spray crock pot lightly to avoid messy cleanup. Place pork in crock pot. Dump in the rest of ingredients and let it cook 3-4 hours on high or 5 hours on low. Cut and serve. Feeds 4-6 people. Can be shredded for sandwiches.
By:Joylnn Cornia



CHICKEN MUSHROOM, CHICKEN SAUCE
CROCK POT DINNER

4-6 boneless chicken breasts
1 can Cream of Mushroom soup (undiluted)
1 can Cream of Chicken soup (undiluted)
2 cups sour cream
Add: garlic, onion powder, and pepper to taste. 2-3 tablespoon of hormel real bacon to sprinkle on top
mix the soups and sour cream together. Then mix the seasonings together.
Put chicken in pot and pour the sauce over chicken. Cook on high for 4-5 hours until tender
Serve over rice or noodles.
Note: to thicken the sauce add 4-6 Tlbs instant potatoes.
Optional: you can also add a bag of baby carrots and red potatoes to have a complete meal. Use your imagination. This is a yummy meal!
By: Annie Mehring (Castle) and Mother Joyan Mehring



SOURKROUT PORKCHOPS

Ingredients:
6 pork chops
1 large jar of saurkrout
1 large can of sweet potatoes
Cinnamon, brown sugar and onion slices to taste

Place pork chops in crock pot. Add sliced onions. Add saukrout
And sweet potatoes. Cook 3-4 hours on high or 5 hours on medium.
By: Jolynn Cornia



Chicken and Sweet Potato Stew

Hands-On Time: 15 minutesReady In: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)Yield: 6 servings
Ingredients
4 boneless, skinless chicken breasts, cut into bite-size pieces2 medium sweet potatoes, peeled and cubed2 medium Yukon Gold potatoes, peeled and cubed2 medium carrots, peeled and cut into 1⁄2-inch slices1 can (28 ounces) whole stewed tomatoes1 teaspoon salt1 teaspoon paprika1 teaspoon celery seeds1⁄2 teaspoon freshly ground black pepper1⁄8 teaspoon ground cinnamon1⁄8 teaspoon ground nutmeg1 cup nonfat, low-sodium chicken broth1⁄4 cup fresh basil, chopped
Directions

Combine ingredients in 4 ½ quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.




Beef Burgandy

Hands-On Time: 10 minutesReady In: 6-8 hoursYield: 4-6 servings
Ingredients
1 1/2 pounds beef round steak or beef stew meat, cut into 1-inch pieces1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted1 cup red wine (alcohol cooks out)1 small onion, chopped1 can (4 ounces) sliced mushrooms, drained1 package (1 ounce) dry onion soup mix1 tablespoon minced garlic
Directions

Combine ingredients in 4 ½ quart slow cooker. Cook on low for 6-8 hours or until beef is tender.




Chicken Marsala with Fettuccine

Hands-On Time: 10 minutesReady In: 1 1/2 - 1 3/4 hoursYield: 6-8 servings
Ingredients
4 boneless skinless chicken breasts Salt and black pepper, to taste 1 tablespoon vegetable oil 1 onion, chopped1⁄2 cup Marsala wine (alcohol cooks out)2 packages (6 ounces each) sliced brown mushrooms1⁄2 cup chicken broth 2 teaspoons Worcestershire sauce1⁄2 teaspoon salt1⁄2 teaspoon freshly ground black pepper1⁄2 cup whipping cream2 tablespoons cornstarch8 ounces cooked fettuccine2 tablespoons chopped fresh parsley


Directions
Coat 4 1⁄2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Pour mixture over chicken. Cover; cook on HIGH 1 1⁄2 to 1 3⁄4 hours or until chicken is done.
Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.
TipSkinless chicken is usually best for recipes using the CROCK-POT® slow cooker because the skin can shrivel and curl during cooking.




Slow 'n' Easy Barbecued Chicken

TIME: Prep: 20 min. Cook: 3 hours
Ingredients:
1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up and skin removed
4 teaspoons cornstarch
1 tablespoon cold water

Directions:
In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Place the chicken in a 3-qt. slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear. Remove chicken to a serving platter and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side. Yield: 4 servings.




Tasty Pork Ribs

TIME: Prep: 10 min. Cook: 6 hours
Ingredients:
8 bone-in country-style pork ribs (8 ounces each)
1 cup ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon molasses
1 garlic clove, minced
2 tablespoons dried minced onion
1 teaspoon Cajun seasoning
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Yield: 8 servings.



Easy Crockery Pot Chili

2 cans red kidney beans, drained (151/2 oz. each)
1 can tomatoes, cut up (28 oz.)
1 c. chopped celery
1 c.chopped onion
1 can tomato paste (6 oz.)
1/2 c. chopped green pepper
1 can green chili peppers, drained and chopped (4 oz.)
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 Pot combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings.




Crockery Pot Chicken Teriyaki

Only two ingredients. What could be easier!
6 to 8

chicken pieces
1
bottle
teriyaki sauce
Wash chicken pieces. (I use boneless, skinless breasts.) Arrange in bottom of Crockery Pot. Cover with teriyaki sauce. Cover and cook on low for 8 to 10 hours.



Ham and Scalloped Potatoes

6-8 slices ham
8-10 med potatoes-thinly sliced
1 onion-thinly sliced
salt and pepper to taste
1 c grated cheddar cheese
1 can cream of mushroom soup
1 can milk
paprika

Put half of ham, potatoes, and onion in slow cooker. Sprinkle with salt, pepper and cheese. Repeat layers. Mix soup and milk and spoon over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or high for 4 hours.




Cafe Rio Shredded Pork

6 lbs pork
1-16 oz jar salsa
1 can coke
2 c brown sugar

Place roast in crockpot and fill halfway with water. Cook 5 hours, drain water. Cut into smaller pieces or shred if tender enough.
Mix salsa, coke and brown sugar and pour over roast. Cook 3 hours more and shred. Serve with Salad, cilantro lime rice, black beans, cheese, and creamy cilantro dressing.



Cafe Rio Shredded Chicken

1 sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 t minced garlic
5 lbs chicken

Mix all ingredients in crockpot, cook 4-6 hours. Shred chicken and cook 1 hour longer. Serve with Cafe Rio Rice, Salad, and Creamy Cilantro dressing.




Creamy Cilantro Dressing

1 buttermilk ranch dressing pkg prepared according to directions
2 tomatoes
1 bunch cilantro
1 t minced garlic
juice of 1 lime

Blend all together in food processor or blender and store in fridge.




Crockpot Caramel Apples

--caramel candies.
-- popsicle sticks
--apples (one bag of caramel makes 4 large apples)
--nuts/sprinkles
--2 T Water

Use a 1.5 quart or larger crockpot---I used a 4 quart.Unwrap all of the caramel, and add them and 2 tablespoons of water to the crockpot. Cover and cook on high for 1 to 2 hours, checking every 20 minutes or so. The caramel is ready when it is shiny and can be stirred easily.Put the popsicle sticks into the apples by the stems. Use a spoon to ladle the caramel over the apple, and swirl to completely cover the whole thing. Dip into chopped nuts or sprinkles if desired.Let cool on parchment paper or Release foil.



Crock Pot Yogurt



The Ingredients.--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)--frozen/fresh fruit for flavoring--thick bath towel

The Directions.This takes a while. Make your yogurt on a weekend day when you are home to monitor.I used a 4 quart crockpot. This is so exciting. My fingers are shaking!Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.Go to bed, or let it sit for 8 hours.In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch



Crock Pot Cheesecake


Crust - 1 cup graham cracker crumbs - 2 T brown sugar - 3 T melted butter Filling- 16 oz cream cheese, room temperature (I nuked mine for 30 seconds to get it soft) - 3/4 cup white sugar - 2 large eggs, room temperature (I put the eggs in a bowl of hot water for a few minutes) - 1/4 cup heavy cream (mmm. cream.)- 1 t good vanilla - 1 T flour

Directions. Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.

In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl. Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not slosh water into your cheesecake. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours