Crockpot Recipes
- Thread starter rlkubi
- Start date
jmgratz
Original Owners Club Member
Here is one we use all the time...
.. one can of cream of onion (or cream of mushroom or cream of celery) Campbells soup
.. 2-4 frozen skinless, boneless Chicken Breasts (no need to thaw)
.. a handful or two of cut up carrots (or use baby carrots)
.. a handful or two of cut up celery
.. a handful or two of peeled (if desired) potatoes
Put the potatoes, carrots and celery on the bottom of the Crock Pot. Then put the frozen Chicken breasts in the crock pot. Season to taste with salt, pepper. Add the can of soup and a soup can full of water. Cover and turn on the Crock pot. Depending on how long you want it to cook will depend on the setting. If you start it around 9am and stop it around 5pm then use the medium setting. If you start it around noon and stop it around 5pm use the med-high to high setting. Check it periodically to be sure there is liquid in it and if desired add a cup of Chicken stock. Enjoy.
If you don't want Chicken do the same with a Pot Roast. We like the Eye of Round. Only use Beef stock instead of Chicken stock. You can put the meat in frozen.
Little work and a great meal.
.. one can of cream of onion (or cream of mushroom or cream of celery) Campbells soup
.. 2-4 frozen skinless, boneless Chicken Breasts (no need to thaw)
.. a handful or two of cut up carrots (or use baby carrots)
.. a handful or two of cut up celery
.. a handful or two of peeled (if desired) potatoes
Put the potatoes, carrots and celery on the bottom of the Crock Pot. Then put the frozen Chicken breasts in the crock pot. Season to taste with salt, pepper. Add the can of soup and a soup can full of water. Cover and turn on the Crock pot. Depending on how long you want it to cook will depend on the setting. If you start it around 9am and stop it around 5pm then use the medium setting. If you start it around noon and stop it around 5pm use the med-high to high setting. Check it periodically to be sure there is liquid in it and if desired add a cup of Chicken stock. Enjoy.
If you don't want Chicken do the same with a Pot Roast. We like the Eye of Round. Only use Beef stock instead of Chicken stock. You can put the meat in frozen.
Little work and a great meal.
Chainsaw
Saskatchewan Chapter Leader
Crock Pot chile
ground beef, 2 cans mushroom stems and pieces, 2 cans pork and beans, 1 can kidney beans, jub of ol ranchero salsa med. 1 onion
1. chop the onion mix with the beef when you brown it
2. put the beef in the crock first
3. season with salt pepper chile powder to taste ( I like lots of chile powder)
4. put everything else in except the salsa ( remember to drain the kidney beans and mushrooms)
5. now put in the salsa about half the jug ( what ever you want)
I cook it all day on med, the longer you cook it the more the salsa will bite you.
ground beef, 2 cans mushroom stems and pieces, 2 cans pork and beans, 1 can kidney beans, jub of ol ranchero salsa med. 1 onion
1. chop the onion mix with the beef when you brown it
2. put the beef in the crock first
3. season with salt pepper chile powder to taste ( I like lots of chile powder)
4. put everything else in except the salsa ( remember to drain the kidney beans and mushrooms)
5. now put in the salsa about half the jug ( what ever you want)
I cook it all day on med, the longer you cook it the more the salsa will bite you.
TexAndLinda
Member
Ingredients
3 8oz Packages of Philadelphia Cream Cheese
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted
Instructions
- Allow Cream Cheese to get to room temperature.
- Open cream cheese and place in large bowl.
- Add Sugar.
- Mix until sugar and cream cheese are well blended.
- Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
- In a separate bowl, add graham cracker crumbs and melted butter.
- Mix well as this will form your crust.
- Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
- Add the graham cracker crumbs mixture to the bottom of the pan.
- With a spoon, pat the graham crackers out til you have a smooth layer.
- Add the cream cheese mixture to the top of the graham crackers.
- Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
- Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
- Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
- The cheesecake will begin to crack on the sides.
- Let cool for 30m to 1h.
- Remove and let set in the refrigerator for at least 1 hour.
- Serve.
TravelTiger
Founding Texas-West Chapter Leaders-Retired
just discovered great recipe for Crock Pot ribs!
We bought pre-cut "Country Style" Pork ribs. Salt & pepper ribs, add to pot. Cut up an onion, add to pot. Pour over entire bottle of your favorite BBQ sauce. Cook on low for 6 hours. Don't raise lid. Meat falls off bone, more like pulled pork, when done!
We bought pre-cut "Country Style" Pork ribs. Salt & pepper ribs, add to pot. Cut up an onion, add to pot. Pour over entire bottle of your favorite BBQ sauce. Cook on low for 6 hours. Don't raise lid. Meat falls off bone, more like pulled pork, when done!
JanAndBill
Well-known member
We use the pretty much the same receipe for our cast iron pot ribs over the fire. We use a trivet in the bottom of the pot, and slow cook it over the fire for about 3-4 hours. Sometimes we'll add a few coals to the lid if it's not cooking quite fast enough.
TexAndLinda
Member
Copy Paste in word, save on hard-drive. Hard-drive connected to Google drive, can bring up Google drive on phone, have recipe in kitchen on phone while cooking.
isn't writing that thing they did when they wanted to make a book?
I have to try this one. We're both pork lovers and I love the crockpot because I can leave the food while we go wander off for awhile. It doesn't have to be watched.
wdk450
Well-known member
I Googled and found this blog on the subject: http://djh1188.wordpress.com/
GlenStMary
Well-known member
Asian Baby-Back Ribs With Udon Salad
Hands on time: 20 minutes Total Time: 3 hours 20 minutes to 7 hours 20 minutes
Serves 4
1/3 cup soy sauce
½ cup packed light brown sugar
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 teaspoon toasted sesame oil
1 1 inch piece of fresh ginger, peeled and sliced
¼ to ½ teaspoon cayenne pepper
4 pounds baby-back ribs (2 to 3 racks) cut into 8 pieces
1 8.8 ounce package of udon noodles
1 bunch radishes (about 8) halved and thinly sliced
¼ cup fresh cilantro leaves
4 scallions, sliced
Per serving: 1214 calories,18 g fat (4 saturated), 90 mg cholesterol, 35 g protein, 6 g fiber, 42 carbs
Hands on time: 20 minutes Total Time: 3 hours 20 minutes to 7 hours 20 minutes
Serves 4
1/3 cup soy sauce
½ cup packed light brown sugar
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 teaspoon toasted sesame oil
1 1 inch piece of fresh ginger, peeled and sliced
¼ to ½ teaspoon cayenne pepper
4 pounds baby-back ribs (2 to 3 racks) cut into 8 pieces
1 8.8 ounce package of udon noodles
1 bunch radishes (about 8) halved and thinly sliced
¼ cup fresh cilantro leaves
4 scallions, sliced
- In a 4 to 6 quart slow cooker, mix together the soy sauce, sugar,vinegar, cornstarch,oil, ginger, and cayenne. Add the ribs and turn to coat well.
- Cover and cook until the ribs are tender, on low 6 to 7 hours, or on high 3 to 4 hours.
- Twenty minutes before serving, heat broiler or grill on high. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half the liquid. Brown ribs, meaty side, baste twice, until shiny and glazed (about 3 - 4 minutes)
- Meanwhile, cook the udon noodles per package instructions. Drain and run under cold water to cool. Add the noodles to the bowl of remaining cooking liquid from the slow cooker and toss with the radishes, cilantro, and scallions.
- Serve the ribs with the udon salad.
Per serving: 1214 calories,18 g fat (4 saturated), 90 mg cholesterol, 35 g protein, 6 g fiber, 42 carbs
dalspot
Well-known member
Not so much a recipe, but McCormick has a Crock Pot Fiesta Chicken seasoning packet that is quite good, and only takes 4 hours to cook. You mix the seasoning with 2 cans diced tomatoes, canned corn, black beans and pour over chicken breasts placed on the bottom of the pot. Cook on High for 4 hours or low for 8, then remove chicken, shred, mix back in with the rest. You certainly could easily doctor this one up a bit, or add different beans, vary the flavors of the tomatoes. I like to make it when we've arrived early afternoon.
Karen
Karen
gtrump
Member
Crock Pot EASY Breakfast Casserole
Prep time: 20 mins
Cook time: 5 hours (I have cooked on low for 8 hours as well)
Total time: 5 hours 20 mins
Serves: 4-6
Use the frozen hash browns with the vegetables already in them, that saves time! Also, using egg beaters instead of real eggs saves space and time!!
Ingredients
Instructions
Recipe by The Trumpfheller Clan at http://trumpfheller.us/2013/07/18/crock-pot-easy-breakfast-casserole/
Prep time: 20 mins
Cook time: 5 hours (I have cooked on low for 8 hours as well)
Total time: 5 hours 20 mins
Serves: 4-6
Use the frozen hash browns with the vegetables already in them, that saves time! Also, using egg beaters instead of real eggs saves space and time!!
Ingredients
- 1 lb. sausage
- 32 oz. potatoes, hash brown, shredded, frozen
- 1 dozen eggs, large, slightly beaten (or 2 cartons of egg substitute)
- 3 c. cheese, cheddar, shredded
- Additional items that for flavor (Garlic, Green peppers, onions, etc)
Instructions
- Brown sausage and strain to remove excess grease. When using sausage links or patties, chop them up into bite size pieces.
- Coat inside of cock pot with non-stick spray! Place 1/3 of the hash browns in the bottom of the crock pot, followed by a portion of the cheese and topped by 1/3 of the sausage.
- Repeat until the sausage is all used up, hash browns and cheese…or until the crock pot is full.
- Pour the eggs on top of the contents and it will run down through the ingredients in the crock pot.
Recipe by The Trumpfheller Clan at http://trumpfheller.us/2013/07/18/crock-pot-easy-breakfast-casserole/
Tortilla soup
2 cans chicken broth
2 cans chicken drained
1 can corn drained
1 can red beans drained
1 can black beans drained
1 can rotel
1 onion chopped
1 package of taco seasoning
dump it all in the crockpot for 6-8 hours on low
tortilla chips, cheese, sour cream for garnish
2 cans chicken broth
2 cans chicken drained
1 can corn drained
1 can red beans drained
1 can black beans drained
1 can rotel
1 onion chopped
1 package of taco seasoning
dump it all in the crockpot for 6-8 hours on low
tortilla chips, cheese, sour cream for garnish
Crock Pot Pork Chops Package of boneless pork chops, one can of cream of chicken soup1 pkg of dry ranch dressing In crock pot layer pork chops. add the cream of chicken soup, then sprinkle dry ranch dressing all over. Cover and cook on high for 4 hours or on low for 6 hours. You can cut the pork chops with a fork. You also get good gravy for mash potatoes.
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