CROCK POT RECIPES

By BobLongo

Ingredients

• • Some of the newer crockpots seem to cook at a hotter temperature, probably because manufacturers are concerned about food safety. You can check the temperature of your crockpot this way:
• http://www.ebicom.net/kitchen/page/cpidx.htm
• http://www.worldfamousrecipes.com/crock-pot-recipes.html
• QUICK TIPS
• • Make your slow cooker preparation even faster - get ingredients ready the night before and place vegetables, seasonings and liquid in the slow cooker. Remove inner container and refrigerate.
• • Root vegetables take longer to cook than meat, so place vegetables on the bottom and meat on top.
• • Every time you lift the lid, you lose heat. So, keep the lid on and resist the urge to peek!
• • Minute Rice is ideal for slow cooker meals because it absorbs all the flavor. Just add it 20 minutes before cooking time ends.
• • To speed cleanup, spray the inside of the slow cooker with non-stick cooking spray before filling it with ingredients.
• • Taking the lid off your slow cooker, even just to give it a stir, drastically reduces the heat and extends the cooking time. Only lift the lid if instructed to do so in the recipe.
• • Do not add cold water to the slow cooker immediately after use as this could cause it to crack. Either add warm soapy water or let the slow cooker reach room temperature before cleaning.
• Basic Crock/Slow Cooker Tips
• Crockery cooker tips
• Tips for recipe success
• Buy roasts and other large cuts of meat that will fit in your crockpot, or plan to trim them to fit.
• Remove skin from poultry and trim excess fat from other meats before cooking.
• Fresh root vegetables, such as potatoes, carrots and onions, should be placed in the bottom of the pot, under the meat, for faster cooking. They tend to cook more slowly than meat.
• When thickening sauces near the end of cooking time, turn the heat setting to high to speed the process. Taste the liquid first, though; if it lacks flavor, it may be best to reduce by simmering several minutes uncovered.
• Do taste and season. Since slow cookers sometimes dilute flavors over a long period, be creative with your seasonings. Seasoned salt, garlic powder, seasoned pepper, and complementary herbs and spices are best added near the end of cooking.
• Colors tend to fade in slow cooked foods, but a garnishes such as chopped fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can add much visual appeal.
• Crockpot 101
• Basics of Cooking Lesson Series
• BASIC TIPS
• Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
• Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.
• Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.
• You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half-hour of cooking time.
• For food safety reasons, it's a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW and finish cooking.
• The LOW setting is about 200 degrees, and the HIGH setting is about 300 degrees. Note that both of these temps are well above the minimum safe temperature of 140 degrees.
• Experts recommend you do not put frozen foods in the crockpot. All foods should be defrosted before cooking so the food temperature can reach 140 degrees as soon as possible.
• Ground meats must be cooked in a skillet before cooking in the crockpot.
• Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
• Large pieces of meat can be browned before cooking in the crockpot, but this step isn't necessary. Browning adds color and helps in flavor development.
• One hour on HIGH is equal to two hours on LOW.
• Cayenne pepper and Tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.
• Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don't overcook.
• Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
• Liquids do not boil away in the crockpot, so if you are making a recipe that wasn't specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.
• Remove cooked food from the crockpot or liner before storage. Because the liner is made of such thick material, the food won't cool down quickly enough to prevent the growth of harmful bacteria.
• Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.
• Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
• Do you know how to convert a regular recipe to crockpot cooking? How should ingredients be layered in the appliance? Can you cook rice or pasta in the crockpot? What about cakes or appetizer recipes? Let's answer these questions.
• • CONVERTING RECIPES
• OVEN OR STOVETOP COOKING TIME LOW COOKING TIME HIGH COOKING TIME
• 15 TO 30 MINUTES 4 TO 6 HOURS 1-1/2 TO 2-1/2 HOURS
• 35 TO 45 MINUTES 6 TO 8 HOURS 3 TO 4 HOURS
• 50 MINUTES TO 3 HOURS 8 TO 16 HOURS 4 TO 6 HOURS
• I generally prefer cooking most raw meat and vegetable combination at least 8 hours on LOW. This gives the vegetables time to soften the meat time to tenderize and all the flavors to blend.
• • PREPARING INGREDIENTS
• • FOR YOUR HEALTH
• • MORE TIPS
• • Use whole leaf herbs and spices instead of ground for better flavor. Some spices, especially pepper, can become bitter over a long cooking time. Add those in the last hour of cooking for best flavor.
• • Place 2 quarts of water in your crockpot
• • Cover and heat on low for 8 hours
• • Lift the lid and immediately check the water temperature with an accurate thermometer
• • You may need to increase cooking times if you live at a high altitude, usually by 40-50%.
• • To clean the crockpot:
• • Fill the appliance with hot soapy water when the cooker has cooled. Let soak for 15-20 minutes, then scrub with a cloth, nylon net pad or a plastic sponge. Do not use a harsh abrasive cleaner, SOS pad or metal pad. Rinse well in hot water and dry.
• • To remove mineral stains, fill crockpot 3/4 full with hot water and 1 cup white vinegar. Cover and cook on high for 2 hours. Then let the crockpot cool and soak and clean as directed above.
• • To remove water marks from glazed crockery, rub the surface with vegetable oil and let stand for 2-3 hours. Then fill with hot soapy water, rub the surface and scrub with a nylon net pad. Rinse and dry well.
• Is there anything more divine than coming home to the aroma of a slow, simmering meal after a long winter’s day? Look no further than these easy slow cooker dinners that will comfort you from your taste buds down to the tips of your toes.
• Slow Cooker Dinners
• Take 1 chopped onion, 2 cups uncooked Minute Rice and mix & match your recipe from these options…
• Then follow our 3 simple steps:
• 1 PLACE 1 1/2 lb. meat in slow cooker with chopped onion.
• 2 ADD sauce and seasoning. Cover with lid and cook on low for 8 to 10 hr. (or on high for 5 hr.)
• 3 STIR in uncooked Minute Rice and add-ins.
• Cover and cook an additional 20 min.
• Makes 6 servings.
• Trim away the skin from poultry and excess fat from other meats before cooking.
• Enhance the Tex-Mex flavor of the beef steak recipe by topping it off with a dollop of Breakstone’s or Knudsen Sour Cream.

Preparation

Step 1

Stuffed Peppers

REMOVE tops, core and seeds of 4 peppers. Mix 1/2 lb. each ground pork and cubed VELVEETA Pasteurized Prepared Cheese Product, 1 cup BULL'S-EYE Barbecue Sauce and 1 cup each uncooked MINUTE White Rice and frozen peas.

FILL peppers with meat mixture.

POUR 1/2 cup each barbecue sauce and water into slow cooker. Stand stuffed peppers upright in slow cooker and cover. Cook on LOW for 5-7 hr. (or on HIGH for 2 1/2 - 3 1/2 hr.).

Slow-Cooked Beef Stroganoff


Recipe Rating:

Prep Time: 10 min
Total Time: 8 hr 10 min
Makes: Makes 8 servings.


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2 lb. boneless beef for stew, cut into 1-inch cubes
10 oz. mushrooms, halved
1 medium onion, chopped
1 clove garlic, minced
1 can (14-1/2 oz.) beef broth
2 tsp. paprika
1 tsp. salt
1 pkg. (16 oz.) egg noodles, uncooked
1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh parsley

PLACE meat, mushrooms, onion and garlic in slow cooker. Add broth, paprika and salt. Cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
COOK noodles as directed on package just before serving. Meanwhile, add cream cheese spread and sour cream to meat mixture in slow cooker; stir until well blended. Drain pasta; place in serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.
Sweet & Sour Chicken


Recipe Rating:

Prep Time: 10 min
Total Time: 8 hr 10 min
Makes: 6 servings


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1 medium onion, sliced
1 medium carrot, sliced
1 medium celery stalk, sliced
1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
1/2 cup KRAFT CATALINA Dressing
1/2 cup soy sauce
1/2 cup firmly packed brown sugar
1 tsp. grated gingerroot
1 can (8 oz.) pineapple chunks, drained, juice reserved
1 green pepper, sliced
1 red pepper, sliced
4-1/2 cups hot cooked MINUTE White Rice



PLACE onion, carrot and celery in bottom of slow cooker; top with chicken.
ADD dressing, soy sauce, brown sugar, gingerroot and pineapple juice. Cover with lid.
COOK on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours), adding pineapple and peppers for the last 30 minutes of the cooking time. Serve over rice.


KRAFT KITCHENS TIPS


Make-Ahead
Make your slow cooker preparation even faster - get ingredients ready the night before and place in the slow cooker. Remove inner container and refrigerate until ready to cook the next day.


Saucy Meatballs


Recipe Rating:

Prep Time: 10 min
Total Time: 8 hr 25 min
Makes: 8 servings


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1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese



COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.


Slow Cooker Shredded Beef Buns


Recipe Rating:

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 4 servings, 1 open-faced sandwich each


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1 beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced mushrooms
1 medium tomato, chopped
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split



PLACE steak in slow cooker; top with onions, mushrooms and tomatoes. Combine barbecue sauce and Italian seasoning; pour over steak and vegetables.
COOK for 5 hours on HIGH (or on LOW for 8 to 10 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return steak to slow cooker; stir gently to evenly coat with sauce.
PLACE 1 bun half on each serving plate; top with 1/4 of the steak mixture.


Easy Chicken with Potatoes
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!


Italian seasoned chicken with potatoes, cooked in the slow cooker.
INGREDIENTS:

4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
1/2 cup grated Parmesan or Romano cheese
4 to 6 medium potatoes, peeled and cut into wedges or thick slices
PREPARATION:

Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices and cheese.
Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.



Beverly's Unbelievably Moist Crockpot Pork Chops
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!


A very fast and easy recipe for crockpot pork chops, from Beverly.
INGREDIENTS:

6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
1 Medium onion sliced (1/2 Cup)
1 Can (10-3/4 oz.) Condensed cream of celery soup
1/4 C. water
pepper, to taste
dry boxed stuffing mix, optional, see instructions
PREPARATION:

Place chops in crockpot. Cover with sliced onions, condensed soup (directly from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. Sponsored Links
Cooking pork roast

You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.
Unbelievably moist, tender chops.
Beef Stew
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!


Scroll down to see more beef stew recipes.
INGREDIENTS:

10 small new potatoes, halved, unpeeled
12 small whole white onions, peeled, fresh or frozen, thawed
30 baby carrots, 8 ounces
1 red or green bell pepper, seeded, cut into 1-inch pieces
1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1/2 teaspoon dried leaf oregano
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
PREPARATION:

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.

Debbie's Crockpot Chicken and Stuffing
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!


An easy recipe for crockpot chicken and stuffing.
INGREDIENTS:

1 package herb-seasoned stuffing mix, prepared
4 to 6 boneless chicken breast halves or boneless thighs, without skin
1 can cream of chicken soup
1 can (3 to 4 ounces or more) sliced mushrooms, drained
PREPARATION:

Prepare packaged stuffing mix with butter and liquid as directed on package. Layer stuffing in the bottom of greased slow cooker. Place the chicken pieces on top. Chicken can overlap some, but try to arrange with as little overlap as possible.

If there is room, you could use more chicken. On top of the chicken, pour 1 can of cream of chicken soup, or you could use cream of mushroom, or cream of celery, whatever you like. Just don't add the liquid the soup can says to use. Add the mushrooms. Be sure to stir the mushrooms around a little so they are coated with the soup.

Myron's Meatloaf Recipe
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

This is a basic meatloaf from Myron. Scroll down to see more meatloaf recipes.
INGREDIENTS:

2 pounds of lean hamburger
2 eggs
2 slices bread, in small cubes
Milk
Ketchup
Salt and pepper
1 small onion, chopped
PREPARATION:

Beat eggs - add bread cubes. Add enough milk to moisten all. Add hamburger....squish all together with your hands. Season to taste. Place in slow cooker/Crock Pot....shape to fit, flatten. Pour catsup on top (enough to cover completely) Crock on low all day 8 - 12 hours.
Notes: I've also used crushed crackers instead of bread, and salsa instead of the ketchup.

Crockpot Chicken Barbecue
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

A tasty crockpot chicken barbecue, posted by Ness.
INGREDIENTS:

2 boneless, skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes, or to taste
1/2 teaspoon garlic powder
PREPARATION:

Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.

You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.

Fuss-Free Swiss Steak Recipe
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!


This delicious Swiss steak recipe is made in a cooking bag. Clean-up is a breeze!
INGREDIENTS:

1 (Reynold's) cooking bag
2 tablespoons flour
2 cans (14.5 oz each) diced tomatoes
1 teaspoon celery seed
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 tablespoon Worcestershire Sauce
1 tablespoon brown sugar
3 ribs celery, thinly sliced
1 or 2 carrots, sliced 1/4-inch thick
1 small onion, chopped, or 1 tablespoon minced dried onion
1 to 1 1/2 pounds round steak, 1/2-inch thick, cut in serving-size pieces
PREPARATION:

Measure flour into cooking bag. Add tomatoes, celery seed, tomato paste, mustard, Worcestershire sauce and brown sugar. Squeeze bag (carefully hold the top to keep it from spilling) to mix all ingredients.

Add vegetables and round steak. Secure top of bag with tie; place in slow cooker or crockpot. Cut several small vents in the top to allow steam to escape. Cover and cook Swiss steak and vegetables on low for 7 to 9 hours, then pour into a serving bowl. Serve Swiss steak with mashed potatoes and green beans.
Swiss steak recipe serves 4 to 6.

Saucy Maple Country-Style Ribs
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:

1 1/2 lbs. country-style boneless pork ribs
1/4 cup maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion, or use fresh
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. allspice
1/2 tsp. garlic powder
dash of pepper
PREPARATION:

Place pork in the slow cooker/Crock Pot. Combine remaining ingredients; pour over pork. Cover and cook on low for 7 to 9 hours.
Serves 4.

Easy Crockpot Spaghetti Sauce

8 ounces Italian sausage
1 pound lean ground beef
2 cans (14.5 ounces each) diced tomatoes with juice
1 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup chopped green bell pepper
1 to 2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, crushed
2 teaspoons dried leaf basil
dash ground red pepper or red pepper flakes, if desired

Remove sausage from casings; brown in a heavy skillet along with ground beef. Break up sausage and ground beef while browning; drain well.

Add sausage and beef to crockpot, along with all remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours or HIGH for 4 to 5 hours. Serves 8 to 10. This sauce can be frozen.




Mexican Crockpot Pork

Tender chunks of pork loin are slowly cooked with chunky salsa and some pinto beans in your crockpot. Serve this entree recipe over fried slices of prepared polenta.
INGREDIENTS:
• 1 lb. boneless pork loin roast, cut into 1" pieces
• 20-oz. jar chunky salsa
• 15-oz. can pinto beans, rinsed and drained
PREPARATION:
Mix pork and salsa in a 3-4 quart slow cooker and cover. Cook on low for 6-8 hours until pork is tender. Add beans, cover crockpot and cook 10-15 minutes until hot. 4 servings
Calories: 300
Fat: 8 grams
Sodium: 1100 mg

BBQ Pork Ribs

This classic spareribs recipe is cooked entirely on the grill. You can buy a barbecue sauce instead of making your own, if you like. Make sure to boil the remaining sauce after you finished brushing it on the ribs; then serve with the ribs along with lots and lots of napkins!
INGREDIENTS:
• 4 lbs. pork loin back ribs
• 1 Tbsp. olive oil
• 2 Tbsp. chopped fresh tarragon
• 1 Tbsp. chopped fresh thyme
• 1 tsp. salt
• 1/2 cup ketchup
• 1/4 cup water
• 1/4 cup brown sugar
• 3 Tbsp. apple cider vinegar
• 2 tsp. celery seed
• 1/2 tsp. Tabasco sauce
• 1/8 tsp. pepper
• 1/8 tsp. white pepper
PREPARATION:
Prepare grill for indirect cooking, placing drip pan directly under the cooking area. Do not cut ribs into serving pieces. Rub ribs with oil and thyme. Place ribs on grill, cover, and grill 4-6" from medium coals for 60-70 minutes, until meat is no longer pink near the bone.

Add more briquettes if necessary after 45 minutes of cooking time to maintain temperature.
While ribs are cooking, make barbecue sauce. Combine ketchup, water, sugar, vinegar, celery seed, Tabasco and pepper in medium saucepan and heat to boiling. Simmer 15-20 minutes, stirring frequently, until sauce thickens.
Brush this sauce over the ribs during the last 15-20 minutes of grilling time. Heat any remaining sauce to a boil; boil and stir for 1 minute, then serve with ribs. 4 servings

Turkey Breast Dijon

This simple three ingredient recipe has the most fabulous flavor. You could even serve it for Thanksgiving dinner for a smaller family. Just make sure that the turkey fits easily into your crockpot.
INGREDIENTS:
• One fresh bone-in turkey breast
• 3 Tbsp. Dijon mustard
• 2/3 cup 100% fruit juice
• 1 tsp. salt
• 1/8 tsp. pepper
PREPARATION:
Put turkey breast, skin side up, in 3-4 quart slow cooker. Spread with Dijon mustard and season with salt and pepper to taste. Pour juice over the turkey and cover the crockpot. Cook on low 8 to 9 hours, until turkey is tender and thoroughly cooked.

Crockpot Sweet and Sour Chicken

This simple three ingredient crockpot chicken recipe is full of flavor and nutrition.
INGREDIENTS:
• 2 lbs. boneless, skinless chicken thighs
• 26 oz. jar sweet and sour simmer sauce
• 16 oz. pkg. frozen broccoli, carrots and peppers, thawed and drained
PREPARATION:
Cut chicken thighs into 1-1/2" pieces. Mix with simmer sauce in slow cooker. Cover and cook on LOW setting for 8-10 hours or until chicken is tender and no longer pink. Ten minutes before serving stir in vegetables.
Cover, increase heat to HIGH and cook for 10-15 minutes or until vegetables are crisp-tender. Serves 6-8

Sour Cream Bacon Chicken

Oh yum; this recipe is so delicious. Bacon is wrapped around chicken breasts and cooked in your crockpot in a heavenly creamy sauce. Serve it with couscous to soak up the sauce.
INGREDIENTS:
• 8 bacon slices
• 8 boneless, skinless chicken breasts
• 2 (10 oz) cans roasted garlic cream of mushroom soup
• 1 cup sour cream
• 1/2 cup flour
PREPARATION:
Wrap one slice of bacon around each boneless chicken breast and place in a 3-4 quart crockpot. In medium bowl, combine condensed soups, sour cream and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. Serves 8
Crockpot Chicken Stroganoff

Use your own Chicken Gravy Mix to help control sodium content in the finished recipe.
INGREDIENTS:
• 1 cup light sour cream
• 1 Tbsp. flour
• 1 envelope chicken gravy mix (about 1 oz.) or 1 Tbsp. homemade gravy mix
• 1 cup water
• 1 pound boneless, skinless chicken breasts
• 1 lb. bag frozen mixed vegetables, thawed
PREPARATION:
In a 3-4 quart slow cooker, mix sour cream, flour, gravy mix and water and stir with wire whisk until well blended. Cut chicken breasts into 1" pieces and add to slow cooker.
Stir in vegetables and cover crockpot.
Cook on low for 4 hours until chicken is tender. Turn heat to high setting and cook for 1 hour longer until sauce is thickened and chicken is thoroughly cooked. 4 servings

Tender Shredded Beef

This luscious and tender recipe can be used as a sandwich filling, for tacos, burritos, enchiladas, and even as an appetizer dip. It's versatile!
INGREDIENTS:
• 2 lb. fresh beef brisket
• 1 Tbsp. olive oil
• 10 oz. can condensed beef broth
• 2 cloves garlic, minced
• 1 onion, chopped, if desired
• 1/2 tsp. salt
• 1/4 tsp. pepper
PREPARATION:
Trim excess fat from beef. Heat oil in 10" skillet over medium heat. Cook beef for 10 minutes, turning frequently, to brown all sides.
Place beef in 3-1/2 to 6-quart slow cooker. Pour remaining ingredients over beef.
cover and cook on low heat setting for 8-10 hours, until beef is tender.
Remove beef from crockpot and shred, using two forks. Skim fat from juices in crockpot, and add beef. Keep on low setting until ready to serve, and while serving too. Serves 10-12


Crockpot Swedish Meatballs

Serve this elegant, but easy main dish recipe at a potluck or buffet super.
INGREDIENTS:
• 1 lb. pkg. frozen cooked meatballs
• 1 onion, chopped
• 2 cloves garlic, minced
• 10 oz. can golden mushroom soup
• 10 oz. can cream of mushroom soup with roasted garlic
• 1 cup sour cream
• 2 Tbsp. flour
• 1/4 tsp. pepper
• Cooked hot rice or mashed potatoes
PREPARATION:
Place all ingredients except sour cream, flour, pepper, and rice or potatoes in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours.
In small bowl, combine sour cream, flour and pepper and blend well.
Add a spoonful of the hot liquid from the crockpot and blend with wire whisk. Add sour cream mixture to crockpot, stir well, cover and cook on low 30-40 minutes until thickened and blended. Serve over hot cooked rice or mashed potatoes. 4-6 servings




Spiced Pepper Steak

1 1/2 pounds round steak, cut into strips about 1 x 3-inches
2 tablespoons cooking oil
1 large onion, chopped
1/4 cup soy sauce
1 clove garlic, minced
1 teaspoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 can (14.5 ounces) diced tomatoes with juices
2 medium green bell peppers, seeded and cut into strips
1/4 cup cold water blended with 1 tablespoon cornstarch

Heat oil in a heavy skillet over medium heat; brown beef strips quickly. Drain beef and place in Crockpot then top with onion.

Combine soy sauce, garlic, sugar, salt, pepper and ginger; pour over beef and onion. Cover slow cooker; cook on LOW setting for 6 hours. Add tomatoes and green bell peppers; cook 1 hour longer. Stir cornstarch mixture into the pot; cook on HIGH setting until thickened.
Serves 6.

Braised Beef for Tortillas

1 1/2 pounds beef round steak
2 large cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice (or lemon juice)
3/4 cup chopped onion
1 cup chopped carrots
1 teaspoon marjoram
1/2 cup beef broth
1 can (14.5 ounces) diced tomatoes, undrained

Spread garlic on round steak; sprinkle with salt and pepper. Sprinkle evenly with lime or lemon juice; place meat in slow cooker then add remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours, until meat is very tender. Shred with 2 forks and serve with warm flour tortillas and rice, along with chopped tomatoes, shredded lettuce, chopped onions, salsa, cheese, or other desired condiments.



Crockpot Beef Burrito Filling
INGREDIENTS:

2 packages (1 1/2 ounces each) enchilada sauce mix
3 cups water
2 cans (6 ounces each) tomato paste
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
Salt to taste
2 pounds lean ground beef
1/2 cup chopped onion, or to taste
1 sweet red or yellow bell pepper, seeded and chopped
2 jalapeno peppers, seeded, minced, or use mild Chile peppers
5 to 6 large flour tortillas (8-inch)
4 cups shredded Mexican blend cheese
1 can (12 ounces) refried beans
Your choice of garnishes
PREPARATION:

First, make foil "handles”. Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. The foil strip will make it much easier to remove the burrito stack when done.
Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat.
Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock-Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.





Crockpot Smothered Chicken


Ingredients
4 each chicken breasts, boneless, skinless
12 oz mushrooms, fresh
1 each cream of mushroom soup, can
1 each cream of chicken soup, can
1 each french onion soup, can
1 rib of celery, minced very fine
1 very small onion minced fine


Cut chicken breasts into stew size chunks, and sauté with the celery and onion, till the celery is almost done, while cleaning and cutting mushrooms in half. Then simply add remaining ingredients to the chicken and simmer about 2 hours on high. You can also do this in a crockpot and simmer all day until dinner. Serve over rice, noodles or potatoes.

Pork Stew with Apple Juice

2 pounds lean pork shoulder, cut in 1-inch cubes
2 to 3 cups cubed potatoes, about 2 1/2 to 3 pounds
2 large carrots, sliced about 1/2-inch thick
1 cup coarsely chopped onions
1 large tart apple, peeled, cored, and chopped
1/2 cup chopped celery
3 tablespoons quick-cooking tapioca
2 cups apple juice
1 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients in slow cooker.
Cover and cook on LOW heat for 9 to 11 hours or on HIGH for 4 1/2 to 5 1/2 hours.
Serves 6 to 8.