From: Lovemy3babes (copied from the soups, stews and beverages thread)
Crockpot Chicken & Noodles
4 boneless chix breasts, cut into strips (I just use the stir fry chix already cut up for you)
1 can cream of chix soup
1 can cream of mushroom soup
1 tsp sugar
¼ cup flour
½ tsp garlic powder
8 oz. sour cream
1 large pkg of egg noodles (12 oz)
Place chix in bottom of crockpot. Combine soups, sugar and garlic powder in bowl and mix well. Pour mixture over chicken. Cover and cook on high for 3-4 hours or on low for 7-9 hours. Combine flour and sour cream and stir into cooked chicken mixture. Continue cooking for about 30 more minutes. Serve over noodles cooked according to package directions!
Chicken & Stuffing
4 boneless chicken breasts
1 can cream of chicken soup
1 can chix broth
1 box of stuffing mix
Cheese (I use cheddar)
Put chicken breasts in buttered crockpot. Slice cheese and place on top of chicken. Mix rest of ingredients in bowl and pour on top of chicken and cheese. Sprinkle top with parmesan cheese. Cook on low for about 7-9 hours.
2 lbs hamburger
2 tbls brown sugar
Can of tomato soup
2 tbls ketchup
Dash of mustard
Combine all in crockpot. Warm and serve on buns.
Vegetable Beef soup
Boil 2-3 soup bones until meat falls off. Let cool and scrape grease off of top. Add mixed veggies, potatoes, onions, 2 cans of tomato soup, salt and pepper to crockpot. Add shredded meat that fell off the bone. Pour beefy water mixture to almost top of crockpot. Cook until tender. 8 hrs on low, 5 on high.
1 can chix broth
1 can cream of mushroom soup
Brown chops in the chix broth. Slice and peel taters-put into crockpot. Place chops & broth on top of taters. Pour cream of mushroom soup over chops. Cook on low for 8 hours or high for 5 hours.
Chix Noodle Soup
Boil boneless chix breasts until tender. Add that water to the crockpot. Add can of chix broth and a couple of chix bouillon cubes. Throw in potatoes, carrots, celery. Cook for 8 hrs on low or 4 hrs on high. Add noodles and finish cooking until those are tender.
From: Lumpyloohoo (Copied from the "13 Great Crock Pot Recipes" thread)
Peanut Butter 'N' Ginger Chicken
3 1/2 pounds chicken pieces
1/4 cup peanut butter
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1/2 teaspoon grated orange peel
2 tablespoon orange juice
1/8 teaspoon hot sauce
2 green onions including some green tops sliced
cooked noodles or rice
Rinse chicken and pat dry with paper towels. Place chicken in a 3 1/2 quart slow cooker.
In a small bowl, whisk together peanut butter, soy sauce, ginger, orange peel, juice and hot sauce until well blended. Stir in green onions.
Spoon over chicken. Cover and cook on LOW about 5 hours or until chicken is tender. Serve chicken over cooked noodles or rice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Beef Stew: The best stew!!
Place meat in the crockpot. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10 - 12 hours (or High 4 - 5 hours, but I have only used the Low setting). Stir stew thoroughly before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Cacciatore
2 onions, thinly sliced
2 lbs boneless skinless chicken breasts ,cut into chunks
3 garlic cloves, minced
Salt to taste
1/4 tsp fresh ground pepper
2 1/2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme
1 bay leaf
3 tablespoons sugar
1 28 ounce can diced tomatoes,add the whole thing.
1 cup tomato sauce
1. Place onions in bottom of crockpot. Add remaining ingredients..Stir.
2. Cover and cook on LOW for 8 hours.
3. Serve over hot cooked spaghetti.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Easy and Delicious Turkey Breast (crockpot) 4 servings
7 points (on WW)
1 turkey breast (thawed)
15 oz can of whole berry cranberry sauce
1 envelope dry onion soup mix
1/2 cup OJ
1/2 tsp salt
1/4 tsp pepper
Place turkey in pot. Combine remaining ingredients, pour over turkey. Cover and cook on low 6-8 hours
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Teriyaki pork roast
3/4 c. unsweetened apple juice
2 T. sugar
2 T. soy sauce
1 T. vinegar
1 tsp. ground ginger
1/4 tsp. garlic powder
1/8 tsp. black pepper
3 lb. pork roast
2 1/2 T. cornstarch/ flour
3 T. cold water
Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic, and pepper in crock pot. Add roast and turn to coat. Cover and cook 7-8 hours on low. I did mine 4 on high. Mix cornstarch and water in small bowl until smooth and add to crockpot. Let cook until thickened. YUM!!!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ San Francisco Chops
4 bone in pork loin chops
1-2 T veg oil
1 garlic clove minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 T brown sugar
1/4 tsp crushed red pepper flakes
1 T corn starch
1 T cold water
In skillet brown chops on both sides in oil (sear them). Transfer to crockpot. Add garlic to drippings in pan. Saute for 1 min or until golden. Stir in soy sauce, wine, brown sugar and red pepper flakes. Heat until sugar is dissolved. Pour over chops. Cover and cook on low for 5 to 5 1/2 hours or until meat is tender. Combine corn starch and water until smooth; add to crock pot. Cover and cook at least 30 minutes more or until thickened. Serve or rice or potatoes. Yield 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sweet and Sour Chicken (Slow-cooker)
1 1/2 C sliced carrots
1 large green pepper, chopped
1 medium onion, chopped
2TBS quick cooking tapioca
2-3 1/2 lb chicken, cut up (we just use boneless, skinless chicken breasts)
8oz can pineapple chunks and juice
1/3 C brown sugar
1/3 C vinegar
1T soy sauce
1/2 tsp instant chicken bouillon
1/4 tsp garlic powder
1/4 tsp ground ginger OR 1/2 tsp freshly grated ginger
1 tsp salt
Place vegetables in bottom of slow cooker. Sprinkle with tapioca. Place chicken on top.
In a bowl, combine all remaining ingredients, mix together. Pour over chicken.
Cover. Cook on low 8-10 hours. Serve over cooked rice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Slow Cooked Lemon Chicken
6 chicken breasts
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter or margerine
1/4 cup water
3 tablespoons lemon juice
2 garlic cloves,minced
1 teaspoon chicken bouillon granules
2 teaspoons minced fresh parsely
Pat chicken dry with paper towels.
Combine the oregano,seasoned salt and
pepper;rub over chicken.In a skillet,
over medium heat,brown the chicken in
butter;transfer to a 5 qt slow cooker.
Add water,lemon juice,garlic and bouillon
to the skillet;bring to a boil,stirring
to loosen brown bits.Pour over chicken.
Cover and cook on low 3-4 hours.Baste the
chicken.Add parsely.Cover and cook 15-30
mins.longer or until meat juices run clear.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken and Herbs
4 bone-in chicken breasts ( I used boneless)
1/4 cup oil ( I use olive)
1/4 cup red wine vinegar
1 tsp. sugar
1 tsp. dried crushed oregano, or 2 tsp. fresh
1 crushed garlic clove
1 tsp. dry thyme, or 2 tsp. fresh
1/2 tsp. salt
1/4 tsp. pepper
Combine ingredients and pour on top of chicken breasts, which have been placed in crockpot. Cook on low for 5 hours. Serves 4.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Fajitas
7 boned and skinned chicken breast halves -- cut in strips
2 onions -- sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper -- chopped
4 cloves garlic -- minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas
Combine all ingredients in crockpot. Cover and cook on low for 8-10 hours. Serve with salsa.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pork Chops A La Orange
4 loin pork chops, bone in or boneless, 3/4 - 1" thick
1/2 - 3/4 small can orange juice concentrate
1 10 oz can double strength chicken broth
1 large onion sliced into thick rings
1/2 c raisins
1/2 - 3/4 small bag 'baby' carrots
1 soup can of dry white wine (or more broth or water)
1t curry powder
1/4 c brown sugar (or can use honey)
1T lemon juice
1/2t chopped garlic
Enough additional water or broth to cover the chops
Brown the chops in a skillet. Set aside. Saute onion in drippings until softened and slightly brown. Add garlic and brown lightly. Put carrots in the bottom of the crockpot. Top with onions and then the chops.
Pour off any grease in the frypan, if any, and then add soup to hot frypan and scrape up all the brown drippings on the bottom of the pan. Pour this into the crockpot also. Add all remaining ingredients and cook on high for 3-4 hrs or low for 2-2.5 times as long or until the chops are tender.
When the meat is tender, taste the sauce and adjust seasonings to suit. If it is not flavorfull enough you may wish to simmer for a while to reduce. Once the flavor is to your liking, you may wish to add a tablespoon of cornstarch or arrowroot at the end and let the sauce thicken a bit.
You could substitute chicken breasts or thighs or even turkey parts for the pork in this recipe. This is great surved with stuffing or rice or couscous on the side and a green vegetable or salad.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hungarian Goulash
2 pounds round steak -- cut 1/2 inch cubes
1 cup onion -- chopped
1 clove garlic -- minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1 bay leaf
1 14.5 oz can tomatoes
1 cup sour cream
Put steak cubes, onion, garlic in cooker.
Stir in flour and mix to coat steak. Add all
remaining ingredients except sour cream.
Stir well and cover and cook on low for
8-10 hours or on high for 3-4 hours. Add
sour cream 30 minutes before serving
and stir thoroughly. Serve over hot
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crockpot Orange Chicken
6 oz orange juice, frozen concentrate
3 ea chicken breasts, split
1/2 ts marjoram
1 ds nutmeg, ground
1 ds garlic powder (optional)
1/4 c water
2 tb cornstarch
Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking.
1 (2.5 pound) boneless rolled pork loin roast (any pork roast will do)
1 (16 ounce) can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves (I don't use this)
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
1 Place pork roast in a slow cooker. In a medium bowl,
mash cranberry sauce; stir in sugar, cranberry juice,
mustard and cloves. Pour over roast. Cover and cook on low for
6-8 hours or until meat is tender.
2 Remove roast and keep warm. Skim fat from juices;
measure 2 cups, adding water if necessary, and pour into a
saucepan. Bring to a boil over medium-high heat.
3 Combine the cornstarch and cold water to make a paste;
stir into gravy. Cook and stir until thickened. Season with
salt. Serve with sliced pork.
This is absolutely my favorite way to have pork roast. It is so moist and the gravy is slighlyt sweet and savory. I have to admit I was a little skeptical but gave it a try anyway and boy, am I ever glad I did.
I serve this with mashed potatoes. I mash the potatoes using sour cream, cream cheese, and a little garlic powder instead of milk.
1 pound turkey breast, boneless, cut into 1-inch pieces
16 oz canned kidney beans, rinsed and drained
15 oz canned tomato sauce
29 oz canned stewed tomatoes, Italian-style
4 oz mushroom(s), canned, drained and sliced
1 medium green pepper(s), chopped
1 small onion(s), chopped
2 medium stalk celery, chopped
3 medium garlic clove(s), chopped
1 cup water
1 tbsp Italian seasoning
6 oz uncooked spaghetti, broken in half
Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low for 4 hours or until vegetables are tender.
Turn setting to high, stir in spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more. Yields about 1 1/2 cups per serving.
1 serving cooking spray (5 one-second sprays per serving), or enough to coat skillet
2 cup mushroom(s), coarsely chopped
1 small onion(s), chopped
1 small garlic clove(s), minced
1 small sweet red pepper(s), diced
1 tsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup canned chicken broth
1 pound uncooked chicken breast, boneless and skinless
1 tbsp all-purpose flour
1/2 cup fat-free sour cream
Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.
Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.
Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 2 cups per serving.
Stovie Toties (this is a traditional Scottish recipe)
i've heard its actually meant to be cooked as a stew but perhaps it was cooked more thinly as a soup by my Mum and grandmother because when they left Scotiland it was 1949 and they were still living post war over there. They would have made everything stretch as much as possible. But it is beautiful anyway.
You put in 4 carrots (peeled and chopped or sliced) 4 potatos, 1 swede, 1 parsnip, split peas (as many as you like) and celery (a couple of sticks chopped). Also add a bacon hock and fill with water. You may need to halve the ingredients as this makes a lot and it depends how big your pot is. Normally you'd let it come to the boil and then simmer for 1 1/2-2hrs but with the slow cooker if you just leave it for the day or overnight it turns out perfect. My mother eats it without the bacon (she puts the bacon to cook and it adds some flavour but then she takes the hock out before eating). I on the other hand cook it with the whole hock in just as my mother does and then at the end I take the bacon off the bone into the soup and eat - yum!
4 chicken breast halves
2 - 15oz. cans blackbeans - undrained
2 - 15 oz. cans Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa
4 oz. can chopped green chilis
14.5 oz. can tomato sauce
2 cups shredded cheddar cheese
Combine all ingredients (except chips and cheese) in large slowcooker. Cover and cook on low for 8 hours. Just before serving remove chicken and slice chicken into bite size pieces. Stir back into soup. To serve, put a handful of chips into each soup bowl. Ladle soup over chips. Top with cheese.
6 cups potatoes, peeled and sliced
1 onion, chopped
1 1/2 cups cooked ham, cubed
1 cup shredded American cheese
1 can cream of mushroom soup
1/2 cup milk
1/4 tsp thyme
Grease a crockpot with nonstick cooking spray. Layer half of the potatoes in the bottom. Top with half of the onion, ham and cheese. Repeat layers. Combine soup, milk, and thyme. Pour over all. Cover; cook on high for 1 hour. Turn heat to low and cook for 6-8 hours.