Saturday, January 10, 2009

Year of Crock-potting Recipes

Alphabetical Listing of Recipes from "A Year of CrockPotting" Blog from Stephanie O'Dea containing mostly gluten free recipes. Thanks for sharing!

Friday, July 27, 2007


This is list of slow cooker recipes that I complied from various friends and forums.

To use, click the recipe category from the right-hand side under "Blog Archive" and then start reading! To print, you can click the Post's Title in
Orange and a nifty html document will open in your browser for concise printing.

I have also added links to some other food-related websites and documents, including a couple of menu plans with grocery lists.

The meals are a starting place for making a "home-made" dinner for your family, and can be modified to suit your needs. All the personal notes aren't mine (a few are!) -- but I do think the
real mom's tips are the best part!


Chicken Recipes

Chicken Recipes

Chicken Taco Meat

  • 2 lb boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1-2 packages Taco Seasoning Mix

Put Chicken in Crock Pot. Mix together broth and Taco Seasoning. Pour over chicken. Cook on LOW for 8-10 hours. Shred chicken and stir. Great in Tacos, on salads, in Burritos, Enchiladas, etc. Recipe can be increased and decreased as needed - 1 cup of broth and 1 pkg Taco Seasoning per pound of chicken.

Slow-Cooker BBQ Chicken

3-4 chicken breasts (can be frozen)
1 bottle of store-bought BBQ sauce, or make your own:
  • 2 C ketchup
  • 4 tbsp. brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. vinegar
  • 1/2 tsp. garlic powder

Mix all BBQ ingredients if making your own together in crock-pot. Add the chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. If you have time, leave top off of crockpot, and cook on high for 30-60 min more to allow shredded chicken to soak up more sauce & be less watery, and become more tender and flavorful. Serve on buns.

Great substitute for Pork BBQ sandwiches, but with the same look and similar taste!

**Leftovers can be frozen and re-heated for sandwiches, or used to make BBQ chicken pizza (put on a pizza crust, top with favorite cheeses, onions, etc.) or used to make BBQ chicken burritos (put on tortillas, add re-fried beans, cheeses, etc.)

Chicken Rice Dish

1 cup cooked rice
10 3/4 oz. can cream of chicken soup
1 cup chicken broth
4 chicken thighs, partially cooked
10 oz. package frozen broccoli

1. Combine rice, soup, broth, and chicken thighs. Place mixture in Crock Pot.
2. Cover. Cook on Low 4 hours.
3. During the last hour of cooking time, stir in broccoli.

Chicken and Rice Casserole

10 3/4 oz. can cream of celery soup.
2 oz. can sliced mushrooms, undrained.
1/2 cup long grain rice, uncooked
2 boneless-skinless chicken breasts
1 Tbsp. dry onion soup mix

1. Combine soup, mushrooms, and rice in greased Crock Pot. Mix well.
2. Layer chicken breasts on top of mixture. Sprinkle with onion soup mix.
3. Cover. Cook on LOW 4-6 hours

Chicken Stew

3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 teaspoon olive oil
3 cloves garlic, crushed
1/2 cup water
1 can condensed cream of celery soup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Italian-style seasoning
1 apple - peeled, cored and cut into eighths
3 small red potatoes, cut into eighths
1 onion, cut into eighths
1 (1.25 ounce) envelope dry onion gravy mix

1 Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
2 Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
3 Set heat on Low setting and simmer slowly for 6 to 8 hours

Slow Cooker Chicken Casserole

1/2 cup butter
1 (16 ounce) package frozen mixed vegetables, thawed
2 (10.75 ounce) cans condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
3 teaspoons garlic powder
3 teaspoons onion powder
3 (3 ounce) packages chicken flavored ramen noodles
6 skinless, boneless chicken breast halves, cut into bite size pieces

1 Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.
2 Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.

Slow Cooker Chicken Stroganoff

4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

1 Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2 Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm

Slow Cooker Chicken Cacciatore

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

1 Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
2 Cover, and cook on Low for 7 to 9 hours.

Chicken n dumplings (my favorite)no link but take 4-5 chicken breasts, cut up or solid, place on bottom. Add 2 cans of cream of chicken and 4 cans of water (sometimes 5 if cooking for 8 hours). Cook on low for as long as you need, then with 30 minutes till dinner, take 2 cans of refrigerated biscuits and tear them in tiny pieces...cook on high for 30 minutes. It is delicious!Sweet n sour chicken (hubby's favorite)take 4-5 chicken breasts, frozen add one jar apricot preserves add one container Kraft Catalina dressing add one packet dry onion mix cook on low for 8 hours, take chicken out and dice (optional) over rice.

Cheesy Crockpot Chicken
(Weight Watchers 7.5 PTS)

2 lbs. boneless skinless chicken breasts
2 Cans 98% fat-free cream of chicken soup
1 can cheddar cheese soup
1/4 teaspoon garlic powder

Cut chicken into bite size pieces. Put chicken in the bottom of the crockpot. Add rest of ingredients on top. Cook 8 hours on low. Serve over rice or noodles. (Points include rice)

Per Serving: 328 Calories; 8g Fat; 55g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mg
Cholesterol; 631mg Sodium.

Salsa Chicken (Weight Watchers 4 Points)
4 servings @ 4 points ea.

1 lb. boneless, skinless chicken breasts
1 jar salsa
2 Tbs. Flour

Layer chicken and salsa in crockpot ending with salsa. Cook on low 10-12 hours. When ready to serve, turn crockpot to high and stir in 2 Tablespoons of flour. Cook until thickened. I serve this with rice (4 pts. per cup). If you have leftovers, shred chicken and put it in a lowfat flour tortilla with fat free sour cream and fat free shredded cheese.

Crockpot Chicken Tortilla Soup
4 Chicken breast halves
1 clove garlic, minced
1 medium onion, chopped
2 Tbs butter or margarine
2 14.5 oz cans chicken broth
1 14.4 oz can chopped stewed tomatoes
1 10 oz can rotel tomatoes
1 cup salsa (mild, medium, or hot - which ever you prefer)
2 Tbs ground cumin
3/4 cup chopped cilantro

Monterrey jack cheese - shredded
sour cream
white corn tortillas - toasted and cut into 1/4 in squares (I am just using white corn tortilla chips)

**note** I also add a can of black beans (drained) and a can of corn (drained).

1. Boil, debone, and shred chicken ( I did this the night before)
2. saute garlic and butter.
3. Add onion and cilantro to saute pan, saute for another 2 minutes until onion clear.
4. Combine all ingredients (except for "garnishes") in slow cooker, cover and cook on low for 8-10 hours.

Serve and garnish w/ cheese, sour cream, and corn tortillas (to taste).

Crockpot Roast Chicken

1 large roasting chicken


4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper

Combine spices in small bowl. Clean cavity well & pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out. Make sure it is evenly distributed & down deep into the skin. Place chicken in sprayed crockpot. Start on high, then turn to low & continue to cook for 8 hours.

Chicken can also be rubbed & placed in a plastic bag, sealed & refrigerated overnight.

Chicken Lasagna Florentine

2 10oz. Cans condensed reduced-fat, reduced-sodium cream of chicken soup
1 10oz. Pkg. Frozen chopped spinach, thawed, drained and squeezed dry
1 9oz. Pkg. Frozen diced cooked chicken, thawed
1 8oz. Carton reduced-fat sour cream
1 C. low-fat milk
½ C. grated fresh Parmesan cheese
1/3 C. chopped onion
½ t. salt
¼ t. pepper
1/8 t. ground nutmeg
9 uncooked lasagna noodles
Cooking spray
1 C. shredded part-skim mozzarella cheese

1. Combine first 10 ingredients in a large bowl; stir well
2. Place 3 uncooked lasagna noodles in bottom of a 5 qt. electric slow cooked coated with cooking spray, breaking noodles in half as necessary to fit slow cooker. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 C. mozzarella cheese. Top with remaining noodles and spinach mixture; sprinkle with remaining 1/3 C. mozzarella cheese.
3. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 5 hours or until pasta is done. Yield: 8 servings (serving size: about 1 cup)

WW Points: 7; Per serving: CAL 339; PRO 23.9g; FAT 12.5g (sat 6.7g); CARB 31.0g; GIB 2.0g; CHOL 62mg; IRON 2.1mg; SOD 729mg; CALC 334mg

Chicken Chow Mien

6 chicken breasts without skin or 1 lb chicken tenders
6 ounces mushrooms, sliced
1 onion, sliced
3 cloves garlic, minced
1/2 cup teriyaki sauce
3 dashes Tabasco sauce (optional)

Put above ingredients in a crock pot in the morning. Mix and put crock pot on low for all day cooking.
Prepare rice. Put 2 handfuls of bean sprouts or 1 can, or 1 can Chinese vegetables in crock pot and mix. When rice is cooked, serve chicken over rice. Chicken will be so tender it will literally fall off the bones. The chicken is then easily deboned, and every thing can be
Mixed together, chow mien and rice, or server over the rice.


4 chicken breasts
1/4# reduced-fat sliced Swiss cheese (can use mozz cheese if you prefer)
1 box stuffing mix (stove top, etc.)
2 cans reduced-fat cream of chicken soup
1/2 C chicken broth or water
1/2 C reduced-fat grated Parmesan cheese

Spray the crock, put breast on the bottom. Cover with Swiss cheese. In a separate bowl, mix a box of stuffing/and seasoning packet, cream of chicken soup and broth/water. Pour and spread over the chicken, and sprinkle on Parm. Cheese. Cook on High for 3 1/2-4 hours or low for 7 1/2 – 8

Honey mustard chicken

4 boneless skinless chix breasts (about 1.25 lb)
1 can chicken gravy (10.75 oz)
4 Tablespoons dijon mustard
2 - 3 teaspoons honey
Put chix in stoneware. Mix other ingredients together & pour over chix. Cook on high for 6 hours or low for 8. Serve with cooked rice (in the microwave for 17 mins) and a green veggie

Chicken with Bacon, Mushrooms, and Onions

This is the country version of the fussier coq au vin. Serve it with mashed potatoes.

1/2 pound sliced bacon, diced
1 4- to 6-pound chicken, cut up
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 pound small white mushrooms
1 cup frozen small white onions, thawed
6 garlic cloves, chopped
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
1 teaspoon kosher salt
1/4 cup water
2 tablespoons cornstarch

Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.

Number Of Servings:6 servings.

Parmesan Chicken - serves 6

6 tbsp butter
1 (1 ounce) package dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated Parmesan cheese for topping
6 skinless, boneless chicken breasts
1 1/2 cups milk
2 cans condensed cream of mushroom soup
Salt and ground black pepper to taste

Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
Remove the chicken to a heated platter; place the pan juices in a saucepan and heat, stirring often, until slightly thickened. Serve

Teriyaki Chicken

1 cup soy sauce
1 cup water
2/3 cup vinegar
3/4 cup brown sugar
1/4 teaspoon ginger
1/4 teaspoon garlic powder

Add chicken (as many tenders or breasts as you like) and cook over low heat all day.

Serve over rice and add broccoli or asparagus for the side dish. Add a couple TBLS flour to sauce to make a thicker gravy for the rice.

So yummy!

Crockpot Sour Cream Salsa Chicken

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream

Bacon Wrapped Chicken

1 lb Chicken Breast (3-4 breast)
4 strips Bacon (4 to 8)
1 container sour cream (8 oz)
1 can cream of mushroom soup

Put chicken breasts wrapped with one or two slices of bacon each in a crockpot (secure with toothpick if necessary), top with a mixture of sour cream & soup.
Cook on high for two hours and then turn it down to low for another 90 minutes or so until done.

Italian Chicken and Potatoes

4 potatoes, diced
1 pound boneless, skinless chicken breasts
1/2 cup extra spicy Italian salad dressing
1/2 teaspoon pepper

Place the potatoes on the bottom of the crockpot, then drizzle with half of the dressing. Top with the chicken and drizzle with remaining dressing and pepper. Cover crockpot and cook for 6 to 8 hours on low until potatoes are tender and chicken is thoroughly cooked.

This would probably taste good with some red peppers added to it.

Boneless chicken breasts with bell peppers and rice

4 -6 boneless chicken breasts
2 cans 99% fat free chicken broth
1 pkg Birdseye frozen bell pepper strips/onion medley
1 can low fat Cream of Celery soup
1 can low fat Cream of Mushroom soup
1 pkg Italian dressing seasoning mix
1 to 1.5 cups of rice
*If you don't like Italian dressing mix, you can substitute with some other seasoning. I have used lemon pepper **

Spray crock pot with Pam. Add chicken, onion/bell pepper mix, rice, seasoning mix, soup~ stir. Pour chicken broth in and stir well. Cook on low 8 hours or on high for 4 hours. I serve with green beans and a roll. Also can be made with Pork Chops.

Simple Italian Chicken Breasts
4 boneless skinless breasts
1 or 2 jars of Barilla Rustica pasta sauce (I use 2 because we like lots of sauce with our pasta)
1/2 cup chicken broth
1 jar sliced mushrooms
** Add your favorite cheese when your serve** We use mozzarella or Parmesan
Spray Crock pot. Add chicken and the rest of ingredients. Cook on low 8 hours or high 4 hours.
Serve over your favorite pasta. We like egg noodles or bow ties. I serve this with salad and bread

Cola-chicken (6 PTS)

1 cup Cola -- regular
1 cup Cat-sup
1 whole Onion -- sliced
1 1/2 pounds boneless skinless chicken breast

Wash and pat dry chicken. Salt and pepper to taste. Put chicken in crockpot and onions on top. Add cola and cat-sup and cook on LOW 6 to 8 hours. When cooked place in refrigerator to cool and then skim off the fat. Reheat and eat. ****Sounds horrible --- but trust me on this ---- the taste is WONDERFUL!!!!

Per Serving: 286 Calories; 2g Fat; 41g Protein; 25g Carbohydrate; 1g Dietary Fiber; 99mg
Cholesterol; 826mg Sodium.

Zesty Chicken

You will need approx 4 chicken legs and 4 chicken thighs (approx 2-2.5 lbs)

2 cans of cut tomatoes w/chili peppers (delmonte makes these)

1/2 cup of peanut butter

Skin the chicken and put into crock pot.

Pour cans of tomatoes and chilies into a non reactive bowl.

Add the peanut butter and wisk together. This will be lumpy, so don't go too crazy stirring.

Pour over chicken.

Cook on high 4-6 hrs, low 7-9 hrs.

Did these SuperBowl night and it was SUPER easy and good. I did NOT have a can of Pineapple Chunks as directed but used 2 6oz cans of pineapple juice. I made 4 servings of instant rice. I set aside 1 cup and made Rice Pudding with the crockpot shortly after dinner for dessert (@ 2hrs later).

Crock Pot Teriyaki Chicken

3 Boneless Skinless Chicken Breasts
16 Oz Pineapple Chunks In Light Syrup -- partially drained
6 Oz Teriyaki Sauce

Place chicken breasts in crock pot. Add the pineapple and teriyaki sauce,
cover. Cook on low for 6-8 hours, or high for 4-6 hours. Serve over rice.

- - - - - - - - - - - - - - -

NOTES : Add only the pineapple juice to the crockpot. Add the pineapple
chunks near the end of cooking.

Mexican Chicken & Rice

Add to crockpot in this order:

1 can corn
3 frozen chicken breasts
Taco seasoning
1 jar (small) pace salsa
1 can black beans

Cook on high 4-5 hours (or low 5-6 hours) or until chicken is done. Serve over brown rice. Top with salsa, sour cream and cheese.

Crock-pot Jambalaya

1-1/2 lb. boneless Chicken breasts
1 pound Smoked sausage, sliced
28 ounces tomatoes
1 pound cooked Shrimp
1 chopped Onion
1 chopped Green pepper
1 cup Chicken broth
2 teaspoons Oregano
2 teaspoons Parsley
2 teaspoons Cajun seasoning
1 teaspoon Cayenne pepper
2 cups cooked Rice
1 cup diced celery

Cut chicken into cubes. Slice sausage. Chop onion, green pepper, & celery. Put all into crock-pot. Add remaining ingredients except shrimp & rice.
Cook on low heat for approximately 7 hours. About 30 minutes before serving, add cooked Shrimp & cooked rice.

Chicken and Herbs:

4 chicken breasts
1/4 c. olive oil
1/4 c. red wine vinegar
1 tsp. sugar
1 tsp. dried crushed oregano
1 crushed garlic clove
1 tsp. dried, crushed thyme
1/2 tsp. salt
1/4 tsp. pepper

Combine all the seasonings in the crock-pot and add the chicken. Cook on high for 4 hours.

Creamy Italian Chicken

4-6 boneless skinless breasts
1 pkg of Hidden Valley Italian dressing mix
1/4 c water
1 pkg cream cheese cut into cubes (makes it easier to melt)
1 can sliced mushrooms drained (optional)

Spray crock-pot with non-stick cooking spray. Place chicken in the crock-pot. Mix dressing mix with water and pour over the chicken. Cook on high for 4 hours. I like to remove the chicken (set aside on a plate) add cream cheese and whisk until combined with broth. Add mushrooms and chicken and cook on low 1 more hour. Serve over pasta or rice.

Chicken Casserole:

8 Chicken legs, thighs or breasts
1/2 Tsp. fresh Ginger, grated
1/2 Tsp. Chili powder
3 Tbsp. Butter
1 16 oz. Whole tomatoes
1 Large Onion, chopped
4 Oz Mushrooms, sliced & drained (optional-ha!)
1 Clove Garlic, minced
1 1/2 Ts Salt
1/2 Cup Heavy cream
2 Ts Paprika

Rinse the chicken parts and pat dry. Melt the butter in a skillet. Brown the chicken on all sides in the butter. Place the chicken in the crockpot. Combine all the other ingredients except the cream together. Mix well. Pour over the chicken. Cook on LOW for 8 to 10 hours. Stir in the heavy cream just before serving.

Chicken Curry:

2 chicken breasts, diced
1 can cream of chicken soup
1/2 C dry white wine
2 Tbsp butter
2 chopped green onions
1 1/2 tsp curry powder
1 tsp salt

Combine all ingredients in Crock Pot. Cook on High for 2-4 hours or on low for 6-8 hours. Serve over rice.

Crock-pot Chicken and Sausage:

3 med. carrots, cut in 1/2 inch pieces
1 med. onion, chopped
1/2 c. water
1 (6 oz.) can tomato paste
1/2 c. dry red wine
1 tsp. garlic powder
1/2 tsp. dried thyme, crushed
1/8 tsp. ground cloves
2 bay leaves
2 (15 oz.) cans navy beans, drained
4 boneless skinless chicken breast halves, frozen individually
1/2 lb. fully cooked Polish sausage, sliced 1/4 inch thick

Use frozen chicken pieces so chicken cooks tender but not over done. In small saucepan, bring carrots, onions, and water to a boil. Simmer covered 5 minutes (OR SKIP THIS BOILING OF VEGGIES STEP IF IN A HURRY, I USUALLY DO). Transfer to 3 1/4 to 4 quart crock pot. Stir in tomato paste, wine, and seasonings; add beans. Place frozen chicken on top of bean mixture. Place sausage on top of chicken. Cover. Cook on low heat setting for 9-10 hours or high heat for 5 1/2 to 6 hours. Do not cook for less time. This long cooking time is necessary when starting with frozen chicken. Before serving, remove bay leaves and skim off fat.
4 servings.

Crockpot Pizza Chicken:

4 boneless skinless chicken breasts, cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 cans tomato sauce
2 cans diced tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon thyme
1 tablespoon garlic powder, or 2 cloves minced garlic

Place all ingredients in crock pot.
Stir to make sure chicken is coated well.
Cover and cook on low for 8 hours.
Serve over pasta and top with Parmesan cheese.

Island Chicken:

1/2 cup firmly packed brown sugar
1/2 cup Italian Salad Dressing
1/2 cup pineapple juice
2 T chopped mint (optional)
1 1/2 tsp grated ginger (optional)
6 boneless skinless chicken breasts, or a 2 lb whole chicken or whatever parts you like
Pineapple slices

Combine the sugar, salad dressing, juice, mint and ginger in a small bowl. I just used the juice out of the can of pineapple slices. Don't use an aluminum pan. Place chicken in shallow glass dish or plastic bag. Pour one cup of marinade over chicken and turn to coat. Cover with plastic wrap or seal bag and refrigerate the remaining marinade. Marinate the chicken for at least 3 hours. Remove chicken and discard marinade from bag or glass dish. Grill or broil until done. While cooking, brush chicken with the reserved marinade. Serve with grilled pineapple slices.
** You can also marinate the chicken in all of the marinade, instead of brushing it on during cooking, OR put all ingredients in a crockpot and cook on low until done!

Lemon Garlic Chicken:

1 tsp. dried oregano
1/2 tsp. salt or seasoned salt
1/4 tsp. pepper
2 lbs. chicken breasts halves, skinned
2 Tbsp. butter
1/4 cup water
3 Tbsp. lemon juice
2 garlic cloves, minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley

Combine oregano, salt & pepper & rub into chicken and brown chicken in butter in skillet. Transfer to crockpot. Place next 5 ingredients in list in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken. Cover & cook on high 2 1/2 hrs. or low for 4-5 hours. Add parsley and baste chicken. Cover & cook on high for 15-30 minutes, until chicken is tender.

Moroccan Chicken:

6-8 Chicken legs, skin removed
1 Can (8 oz) pineapple tidbits or chunks in juice, undrained
1 Large onion, chopped (~1 c)
2 Cloves garlic, finely chopped
2 TBS lemon juice
1 tsp salt
1 tsp dried marjoram leaves
¾ tsp crushed red pepper flakes
¼ tsp ground turmeric
1 TBS cornstarch
1 TBS cold water
¼ cup sliced pimiento-stuffed olives (optional)
1 TBS chopped fresh parsley (optional)

Place chicken in 5- to 6-qt crock-pot. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper, & turmeric; pour over chicken.

Cover & cook on low heat setting 4-5 hrs, or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from crock-pot, using slotted spoon; place in serving dish. Cover & keep warm in a 200ºF oven.

Skim fat from sauce. Mix cornstarch & water; stir into sauce.

Cover & cook on high heat setting ~15 mins, or until thickened. Stir in olives, if using.

Pour sauce over chicken. Sprinkle w/parsley, if desired.

Substitution: Turmeric has a slightly pungent gingery flavor & an intense yellow-orange color. If you prefer not to use turmeric, you may want to add a dash of ground ginger instead. The color will be a little bit light, but the flavor will be just as good.

Nacho Cheesy Chicken

4 to 6 boneless skinless chicken breasts
1 can condensed nacho cheese soup
salt and pepper to taste
1 can (about 1 lb) diced tomatoes in juice
1 can (4oz) mild chopped green chilies

Combine all ingredients in the slow cooker/crock pot. Cover and cook on low for 7 to 9 hours. Serve with rice or noodles. Serves 4 to 6.

Spanish Chicken in the Crockpot:

3 lbs chicken, any pieces you like
1 tsp paprika
1 tsp garlic powder
salt & pepper to taste
1/2 yellow onion, diced
1 can sliced mushrooms
1 6 oz can tomato paste
1 cup water
1 can Rotel tomatoes
1 can black olives, coarse chopped
cooked rice

Combine paprika, garlic powder, salt and pepper. Sprinkle mixture on each piece of chicken. Place chicken in crockpot. Add onions. Mix tomato paste with water and pour over chicken and onions. Add mushrooms, Ro-tel and olives. Cover and cook on low 7-9 hours or on high 5-6 hours. Serve over cooked rice.

Note: I usually add additional seasonings to the tomato paste mixture.

Sticky Chicken

1 large roasting chicken
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper

1. Combine spices in a small bowl.
2. Clean chicken cavity well and pat dry with paper towels.
3. Rub the spice mixture into the chicken, both inside and out. Make sure it is evenly distributed and down deep into the skin.
4. Place chicken in sprayed crockpot.
5. Start on high, then turn to low and continue to cook for 8 hours.

*Chicken can also be rubbed and placed in a plastic bag, sealed and refrigerated overnight. When ready to roast in oven, place in shallow baking pan. Roast uncovered at 250 degrees for 5 hours. After the first hour, baste every half hour with pan juices.

Sweet and Sour Chicken:

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.

Thai Chicken:

4 chicken breasts
1 Tbsp fresh grated ginger
3 sliced green onions
1 can (15 oz) coconut milk
1/2 tsp curry powder
1/4 tsp red pepper flakes (optional)
1 can (8 oz) drained pineapple chunks
2 Tbsp cornstarch, dissolved in 2 Tbsp water

Add everything but pineapple and cornstarch/water. Cook on Low: 4-5 hours. Turn up to high and add pineapple. Stir in cornstarch/water and cook on High: 15-20 minutes. Serve over rice.

Tuscan Pasta and Chicken:

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (15-oz) red kidney beans, rinsed and drained
1 can (15-oz) tomato sauce
2 cans (14 1/2 oz each) Italian-style stewed tomatoes
1 jar (4 1/2 oz) sliced mushrooms, drained
1 medium green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
1 cup water
1 tsp. dried Italian seasoning
6 ounces uncooked thin spaghetti, broken into halves

Place all ingredients except spaghetti in crock pot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes.
Cover and cook 45 minutes or until pasta is tender.

Spanish Chicken in the Crockpot:

3 lbs chicken, any pieces you like
1 tsp paprika
1 tsp garlic powder
salt & pepper to taste
1/2 yellow onion, diced
1 can sliced mushrooms
1 6 oz can tomato paste
1 cup water
1 can Rotel tomatoes
1 can black olives, coarse chopped
cooked rice

Combine paprika, garlic powder, salt and pepper. Sprinkle mixture on each piece of chicken. Place chicken in crockpot. Add onions. Mix tomato paste with water and pour over chicken and onions. Add mushrooms, Ro-tel and olives. Cover and cook on low 7-9 hours or on high 5-6 hours. Serve over cooked rice.

Note: I usually add additional seasonings to the tomato paste mixture.

Crock-pot Cream Cheese Chicken
This includes the crock-pot, oven, and stovetop way to cook this fabulous recipe!

4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crock-pot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.

Crockpot Easy Santa Fe Chicken

1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 skinless boneless chicken breasts (can use frozen)
1 8 oz brick cream cheese, low fat is fine
1 cup shredded cheddar cheese

1. In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.

2. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

3. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.

4. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.

5. Serve over rice. Top with shredded cheese.

Crockpot Cajun Chicken and Shrimp

2lbs skinless chicken thighs.
1 red bell pepper, chopped
1 large onion, chopped
2 stalks celery, diced
1 15oz can stewed tomatoes, chopped and undrained
3 cloves garlic, minced
1 ½ tbsp sugar
1 tsp paprika
1 tsp Cajun seasoning
1 tsp salt
1 tsp fresh ground pepper
1 lb shrimp, deviened deshelled and cleaned
1 tbsp lemon juice
hot sauce to taste
2 cups cooked rice

Put all into crockpot except for last 4 ingredients with thighs at bottom.
Cook on low 8-10 hours or high 4-5 hours.
In last hour of cooking add shrimp, hot sauce, and lemon juice.
Serve over rice.

Mexicali Chicken

1 1/2 lbs of boneless chicken
1 c frozen corn thawed
1 c fresh cilantro (I'm not crazy about cilantro so I don't use it)
1/2 c chicken broth
3 stalks of celery thinly sliced
1 large onion sliced
1 20oz jar of salsa
1 15 oz can of black beans rinsed and drained
1 c of shredded Monterrey Jack cheese

Cut chicken into pieces and place into crockpot. Mix remaining ingredients except cheese and pour over chicken.

Cover and cook on low for 8 to 9 hours or until chicken is tender. Sprinkle with cheese.

Serve with salsa and guacamole to spoon one each serving along with tortilla chips.

Note: With the leftovers, you can buy tortilla wraps and use this chicken as a filling. Either as a cold wrap sandwich (with some lettuce) or warmed up in a pan.
If you do that you would butter one side of a tortilla, put it butter side down in a pan, put filling in half, sprinkle with cheese, put the other half of the tortilla over, then lightly brown (both sides) until warm. You can then serve it like that or cut it into wedges. Yum. Serve with sour cream.

Oriental Chicken

2-3 lb. chicken, cut up in parts
1/4 cup flour
1 1/2 tsp. salt
2 Tbsp. oil
6-oz. can lemonade concentrate, thawed
2 Tbsp. brown sugar
3 Tbsp. ketchup
1 Tbsp. vinegar
2 Tbsp. cold water
2 Tbsp. cornstarch

Combine flour w/salt. Coat Chicken. Brown chicken in oil in skillet; transfer to crockpot. Combine next 4 ingredients on list above & pour over chicken. Cover & cook on high 3-4 hrs. Remove chicken. Pour liquid into saucepan. Return chicken to crockpot & cover to keep warm. Skim fat from liquid. Combine water & cornstarch & stir into hot liquid. Cook & stir until thick & bubbly. Serve chicken & sauce over rice. Makes 6 servings.

Chicken Cacciatore

2 onions, thinly sliced
2 lbs boneless skinless chicken breasts (usually about 4)...cut into chunks
3 garlic cloves, minced
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
2 15 ounce cans diced tomatoes
1 cup tomato sauce
1 cup sliced mushrooms(optional of course)

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

Chicken with Cheese Sauce

3-4 chicken boneless skinless chicken breasts (or whatever pieces you like)
1 can of cream of mushroom soup
1/4 of soup can of milk or water
salt and pepper to taste
grated cheese (my family prefers cheddar)

Place chicken, soup mix and salt and pepper in crockpot and cook on low 6-8 hours. 20 minutes before serving add cheese. I usually add 2 cups or more as my family loves cheese. Serve over hot cooked noodles or rice.

Buffalo Chicken Burritos Ala Crockpot

4 boneless skinless chicken breasts
1 buffalo wings seasoning blend (McCormick)
½ cup water
1 container sour cream substitute
1 can diced green chilies
1 can black beans
10 tortillas

Put everything into crock, except for chicken and tortillas, and mix around.
Then add chicken in and cook for 6-8 hours.
Take chicken out and shred.
Put back in and get all pieces moist.
Put on table and let people serve themselves.

Easy and Delicious Turkey Breast

4 servings

1 turkey breast (thawed)
15 oz can of whole berry cranberry sauce
1 envelope dry onion soup mix
1/2 cup orange juice
1/2 tsp salt
1/4 tsp pepper

Place turkey in crockpot. Combine remaining ingredients; pour over turkey. Cover and cook on low 6-8 hours.

Beef and Roasts Recipes

Beef and Roasts Recipes

No Peek Beef Casserole

2 lbs of Stew beef (1 inch cubes)
1 envelope of Onion Soup Mix
1-2 Cans of Cream of Mushroom Soup
1 4-oz jar of mushrooms (whole or sliced)
1/2 to 1 cup of ginger ale

Mix it all together in the crock pot. Cover and cook on low for 8-12 hrs, or high 4-5 hrs. Serve over rice or noodles, and with mixed veggies. One of our favorites! :)

Barbecue Beef

Serves 5

3lb Roast(cut in slices)
¼ tsp. Pepper
¼ cup onions chopped
½ tsp. Salt
1 TB. Brown sugar
1 bay Leaf
2 tsp. Paprika
2 cl. Garlic minced
1 tsp. Oregano
1 cup Ketchup
1 tsp. Chili Powder
¼ cup Water
1 TB. Vegetable Oil
1 TB. Worcestershire Sauce
¼ cup Red Wine Vinegar
2 drops Liquid Smoke

Combine ingredients in a slow cooker; cover. Cook on low for 6 hours. Remove bay leaf before serving. Serve on buns and reserve liquid for dipping. It is easiest to slice meat if it is slightly frozen.

*** Notes*** For a 3lb. Roast I use 1 ½ times the ingredients except for the Vinegar and onions. ie. Use 1 ½ cups ketchup (get the drift), 3 tsp. Paprika; got it! (The Sauce is awesome) This is great with Fries or a nice salad.

French Dip

Roast (any that is cheap)
1 can of cola
1 packet of dry onion soup mix

I brown the outside of the roast (but you don't have to), pour the can of cola and the packet of dry onion soup mix over the roast and let it cook all day. Break up the meat and serve on good french bread hoagie rolls. We add a slice of provolone cheese to the sandwich. There is usually enough juice to use for Au Ju Sauce.

Sunday Roast with Tuesday Effort

chuck roast, about 2-3 lbs
1 pkg dry onion soup mix
32 oz beef broth
1-1.5 cup flour
optional: small red potatoes cut in half, baby carrots, small onions, etc.

Place beef broth, flour and soup mix in crock pot and whisk until smooth. Add veggies, if using, then lay meat on top. Cook on low all day (I do it for up to 10 hours).

Pull out roast and veggies. Whisk gravy again with wire whisk until smooth.

"Mom's Meatloaf"

1-2 lbs ground meat (depending on family size)
1 egg
1/2 cup milk
Meatloaf seasoning packet
1 can beef gravy
Mix all ingredients together in a bowl. Shape into a loaf and put into your crock pot. Let cook on low all day or high half the day. 1/2 hour before serving, pour your can of beef gravy in. Serve with mashed potatoes and veggie of your choice.


2 to 2 1/2 pound pot roast
(optional) garlic salt, thyme, marjoram
8-10 small potatoes
3 ribs of celery cut into pieces
cut up carrots
1 yellow onion, cut in big chunks
1 bell pepper, cut in big chucks
1 cup of beef broth
Coat your roast with a little bit of vegetable oil. Rub in your salt and pepper and if you choose your dried herbs. Put your roast in the bottom of the crock pot and place your vegetables around it. Add your 1 cup of beef broth and cover the pot. Cook for 8-10 hours on low.

Slow-Cooker Lasagna

12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 tsp Italian seasoning
1 jar (28 ounces) spaghetti sauce
1/4 cup water
1 carton (16 ounces) cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in the bottom of a greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles in the slow cooker. Over the beef, layer half the sauce and water, half the cottage cheese and half the mozzarella cheese. Repeat layers. Cover and cook on low heat 4 to 5 hours. Do not cook more than 5 hours.
Makes 8 servings.


2 lb. beef tenderloin tips
1 can mushroom soup
1 pkg. onion soup mix
1/4 c. water

Combine ingredients in crock pot. Cook 8 hours. Serve over rice or noodles.

Hamburger Soup

1 lb Ground Beef
3 Cups Water
1 Cup Tomato Juice
¼ Cup Carrots thinly sliced
1 Cup Diced Potatoes
¼ Cup Chopped Celery
2 Tablespoons uncooked rice
1 Medium Onion Chopped
1 tsp Salt

Brown beef in skillet. Chopping into bite size pieces as it brown. Drain and add 3 cups boiling water. Add reaming ingredients and simmer for 30 minutes or until the vegetables are tender.

Lasagna Soup

½ lb Ground Beef
5 Cups Water
2 – Cans Stewed Tomatoes
1 Can Corn, drained
Garlic Powder or Salt
Italian Seasoning
1 Chef Boyardee Lasagna Kit
Mozzarella Cheese

In large pot brown meat and then drain. Add meat, water, tomatoes, corn, sauce and cheese from kit into pot. Same one you cooked the meat in. Add seasoning as desired. Bring mix to a boil. Break up noodles and add to pot. Boil for 10 min. (Covered or uncovered.. If you have a lid w/ a vent, use it … or use a regular lid vented on the side. Top with mozzarella cheese.

Swiss steak

2 lbs Round Steak
1 Medium Onion, sliced
1 Green Pepper, sliced
1 Jar Ragu Spaghetti Sauce (any flavor I use mushroom & green pepper)
1/2 Jar Water
1 tsp Chili Powder
Salt & Pepper to taste
Flour for dredging

Cut round steak into steak size pieces. Add salt and pepper to flour and toss meat lightly in flour mixture. Brown meat in 2 T. of oil. Place meat into Dutch oven or crock pot. Add sliced onions and peppers. Pour in jar of ragu and ½ jar of water. Add chili powder and cook for about until meat in tender. Cook in crock pot on high for 2-3 hours.

Serve over Noodles or Rice.

Teriyaki Meatballs

1 ½ Lbs Ground Beef/ or Sirloin
1 Egg
½ Cup Bread Crumbs
½ Bottle Teriyaki Sauce Any Brand
½ - 1 Bottle BBQ Sauce
1 Shake Adobo Seasoning
Garlic & Onion Powder

Combine all ingredients except bbq sauce. Put bbq sauce in the bottom of the crock pot. Shape mixture into meatballs Add to crock pot and cook on low for about 4-5 hours.

After shaping into meatballs you can also brown the meatballs in a little oil before adding to the crock pot.

Serve over rice.

Hamburger Barbecue -- Taste Like Manwich

1 1/2 cup Ketchup
6 T. brown sugar
3 T. vinegar
3 tsp. yellow mustard (prepared)
6 T. Worcestershire sauce
1 lb. ground chuck or sirloin
1/2 cup chopped green bell pepper
1/2 cup finely chopped celery
1/4 cup chopped onion

Preparation -
In saucepan, combine first 5 ingredients. Bring to boil, reduce heat and simmer 1/2 hour. In a frying pan, brown ground chuck. Add vegetables and saute until vegetables are tender. Pour sauce over meat mixture. Simmer for 5 minutes.
Serve on hamburger buns.

Crock pot Version: Brown ground beef with onion and green pepper. Add meat to crock pot. Mix sauce ingredients together in a separate bowl then add to meat mixture. Cook on low 2-3 hours.

To-Die-For Roast

* 1 beef roast, any kind
· 1 package Hidden Valley Dressing Mix
· 1 package brown gravy mix
· 1 package Italian dressing mix
· 1/2-cup warm water

Place roast in crock-pot. Sprinkle contents of all three envelopes over roast. Pour water in the bottom of the crock-pot. Cook on low for 6 to 7 hours.

I've also used this on a pork roast and it was delicious as well.

Crock Pot Autumn Beef Pot Roast au Jus (Campbell’s)

4 cups peeled sweet potatoes cut in 1 1/4” chunks (1 1/2 lb.)*
1 medium onion, coarsely chopped
2 medium Granny Smith apples, cored and each cut into 12 wedges
1 can condensed beef broth
2 tsp. dried thyme leaves, crushed
2 lb. boneless beef chuck roast

Place sweet potatoes, onion, apples, broth and thyme in slow cooker/crock pot. Add roast.

Cover and cook on LOW for 10 to 12 hr. ** or until done.

* Or use a combination of medium red potatoes and peeled sweet potatoes.
** Or on HIGH for 5 – 6 hr.

Mexican Beef

1½ lb. Beef Roast (whatever is cheap)
1 large onion sliced
4 oz can chopped green chilies
2 beef bouillon cubes
1 ½ tsp dry mustard
½ tsp garlic powder
1 tsp seasoned salt (I use Lawry’s)
½ tsp pepper
1 cup salsa

Put all ingredients into crock pot EXCEPT salsa. Fill crock pot with water just enough to cover the roast. Cook on low for 10-12 hours. Dump out all the liquid and shred the beef. Stir in cup of salsa, and serve in tortillas with cheese, lettuce, etc… You can also make quesadillas or sandwiches.

I usually double the recipe for leftovers.

Pepper Steak

Round Steak (approx 1/2 lb per person)
2 (or more) Green Peppers, sliced (1" pieces)
2 Medium Onions, sliced (similar size to peppers)
2 Cans Pasta Ready Tomatoes (I used the olive oil seasoned ones)

Tenderize Steak and brown in skillet (for appearance). Layer 1/2 peppers, onions, and tomatoes in crock pot. Layer in steak, and add remaining peppers, onions, and tomatoes. Add water to cover (I use the tomato cans to make sure to get all of them). Season with Lawry's, beef bouillon cubes (I start with 4), and Kitchen Bouquet (also adds color). Cook on med/high for approx. 5 hours. Season to taste. About 1/2 hour before serving, thicken sauce with cornstarch mixture (I usually end up using 6T cornstarch to 1/2 cup water), adding slowing. Serve with/over rice.

I always plan for LOTS of leftovers: one, because everyone always overeats with this one and two, because it makes the most fabulous soup: see below

Pepper Steak Soup

Pepper Steak Leftovers (including rice)
Tomato Juice (I usually use a large jug and add til I like the consistency)
1 Can Green Beans, with liquid
1 Can Corn, with liquid
1 Can Peas, with liquid
Kitchen Bouquet, Boullion, Season Salt to taste

Mix it all together in a big pot on the stove and heat! You could really use any canned veggie you like, and even experiment with fresh or frozen. It also freezes beautifully to make soup for those surprise cold days or when there's nothing else planned!

Creamy Onion Pot Roast

2 cloves garlic, crushed
1 bay leaf
1 t beef bouillon granules
1/2 t thyme
1/8 t pepper
1/3 c water
1-2 cans of cream of mushroom soup
1 packet onion soup

RED potatoes - washed, not peeled
2 c baby carrots
2-1/2 lbs any type of beef roast okay - cheaper the better)

Combine all gravy ingredients - mix well

Brown roast 6-8 minutes on each side (you can eliminate this if you want - not necessary)

Place meat on gravy mixture with veggies on the top.

Cook on low heat for 8 hours.

Crock-pot Corned Beef and Cabbage

4 1/2 lbs corned beef briskets
1/2 teaspoon pepper
2 medium onions, quartered
3 tablespoons vinegar
2 Carrots Cut into 2 inches
1 head of cabbage, cut in wedges
3 tablespoons sugar

6 servings

Combine ingredients, with cabbage on top.
Cut meat to fit, if necessary.

Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

Italian Beef

1 roast (any size, just adjust liquid accordingly)
red wine (I just dump some in - usually 1/4 bottle or so)
1 jar giardiniera-marinated Italian vegetables
1 can tomato sauce

Combine all ingredients (including the sauce from the vegetables,and cook on low 8 - 10 hours, until you can shred the meat with a fork. Remove vegetables. Serve as a sandwich over rolls (my dh likes it with lots of sauce). Garnish with pepperoncini if desired.

Beef and Chipotle Burritos

1 1/2 lbs. boneless beef round steak (I used moose meat, and cut it into strips like you'd use for pepper steak)
1 14.5oz can diced tomatoes, undrained (I used diced tomatoes with jalapeños and did not add the chipotle peppers)
1 to 2 canned chipotle peppers in adabo sauce, chopped
1/2 cup chopped onion (1 small)
1 tsp dried oregano, crushed (I didn't crush it)
1/2 tsp ground cumin (I didn't use, because I don't have it)
1 clove garlic, minced

9-10 inch flour tortillas, warmed
3/4c shredded cheese
Other toppings (salsa, sour cream, etc)

1. Trim fat from meat. Cut into 1/2-1 inch strips. Place meat, tomatoes, onion, peppers, oregano, cumin and garlic in crock pot.

2. Cover and cook on low setting for 8-10 hours or on high setting for 4-5 hours. Divide meat mixture among tortillas, spooning it just below the center. Top with toppings and serve!

You're supposed to cut the meat thicker, and shred it when its done, but I did it this was much easier and the meat was SUPER tender and it was more like a fajita style. We just ate it with cheese on top. I also added a green pepper to the mixture, in the first step, and I just diced it!! ENJOY!!

Vegetable beef soup

1.5 lbs lean ground beef
1 pkg frozen seasoning blend (onions, red and green bell pepper, celery)
1 pkg frozen mixed veggies or cut up fresh veggies your choice
2 tsp tomato paste
2 large bullion cubes(or 4 small)
3-4 cups water
1 15 oz can diced tomato
salt and pepper to taste
*Optional** I cut up red potatoes and add these in
about 30 mins on high before serving.

Brown ground beef with seasoning blend(or you can chop up your own). Drain
Place beef and onion mix in crock pot
Add frozen veggies, and the rest of the ingredients. Cook on low about 4-6 hours.
Serve over rice with a wedge of cornbread.

Sausage & Peppers
1 19.76 oz. pkg. of Johnsonville Italian sausage (spicy or mild)
1 onion, roughly chopped
2 green bell pepper, seeded and cut into strips
1 lg. can crushed tomatoes
3 small cans of tomato sauce
2 tsp. Italian seasonings
2 Tbsp. brown sugar or white sugar
Salt/pepper to taste

Combine all ingredients in crock pot and cook for 6-8 hours on low.

Serving suggestions: You can serve over pasta or on a toasted hoagie roll with melted mozzarella cheese. You can also freeze what if left of the sauce and then defrost, add ground beef and use it as a spaghetti sauce.

Saucy Meat Loaf

Meatloaf Ingredients:

1.5 lbs of Ground Beef (hint use 95% beef or more. If you use a fattier meat, the grease can make the sauce thin)
¾ c uncooked oatmeal (regular rolled oats NOT quick cooking oatmeal)
½ cup chopped onion
1 ½ tsp salt
1 cup tomato juice
1 egg


2 small cans tomato sauce
6 TBSP Vinegar
4 TBSP Mustard (I use Amish mustard)
6 TBSP Brown sugar
4 tsp Worcestershire sauce

Mix all meat loaf ingredients together and put into a crock pot. (I recommend lightly greasing the crock pot to avoid a tomato mess afterwards)

Mix all ingredients for the sauce together, and pour over meatloaf.

This recipe is fine for 2-3 adults. If serving more than 3 people, then just double this recipe. This is always a crowd pleaser, and it always gets eaten up.

A double recipe is what I use when serving 4 people or more. That way there are some leftovers(not much!) for the next day.

Slow Cooker Fajita Stew

2-3 lb. roast beef - whatever's on sale, cut in chunks
1 Packet fajita seasoning (like McCormicks)
1 can diced tomatoes
1 large onion
1 large red pepper
1 large green pepper
1/4 cup flour
1/4 cup water

Cut roast in chunks and place in bottom of crock. Mix tomatoes and fajita seasoning, add to beef and stir. Slice onion and peppers and layer on top of meat mixture (make the peppers and onion large slices since they break down during cooking). Cook on low for 6-8 hours. Combine water and flour and add to crock. Turn to high for 20 minutes so sauce can thicken.

I served this over rice with a salad and everyone loved it!

Pot Roast Complete

3-3 1/2 lb roast (boneless)
2 large onions sliced
1/2 cup brown sugar
1/3 cup soy sauce
1/3 cup apple cider vinegar
2-3 bay leaves
1 tsp fresh grated ginger*
2-3 garlic cloves minced
3-4 TBSP cornstarch

1. Place meat in slow cooker
2. Cut onions into rings and put on top and around the meat.
3. Combine brown sugar, soy sauce and vinegar in a non reactive bowl and stir until sugar is dissolved.
4. add bay leaves, garlic and ginger. Stir then pour over roast.
5. Cook high 6-7 hrs or low 8-10 hrs.
6. Remove beef from crock. Scrape off any excess fat that may be left.
7. Strain the broth left in the crock pot. You need to get rid of any fat, leaves, and onions that are left over.
8. Remove 1 cup of freshly strained broth. Add 3-4 TBSP of cornstarch to the broth to thicken. Stir well until dissolved.
9. Put all broth back into the crock and stir together. Return meat to crock cover, and cook for an additional 10 min.

*Note, use either only freshly ground ginger or a freshly bought bottle of ground ginger. Remember bottled ground ginger gets stronger the longer it's kept. If your ginger is older, you may want to adjust this quantity slightly.

Serve over rice or noodles.

Just so you know, this gravy is so good, it tastes like a sweet ginger dipping sauce. I also served some chicken tenders that night for the kids who I didn't think would enjoy pot roast. They used the gravy as a dipping sauce. It tasted wonderful!


3 pound beef brisket
1 can of beef broth
1 pack of Lipton onion soup mix
1 pack of rolls(something chewy and wont get soggy when you dip it in the juice)
put together turn on low for about 8 hours....

Crock Pot Fajitas

3lbs Skirt Steak
1 jar of picante sauce (16oz)
1/2 green bell pepper
1/2 red bell pepper
1/2 cup onion chopped

Cut skirt steak into 2" strips put all other ingredients on top and stir all together.
Cook on low 10-12 hours.
Then shred the meat with 2 forks. It comes out so moist.

Velveeta Cheese Dip

Brown 1lb of Ground beef
Brown 1 roll of sausage (can use or leave out)

While Browning meat melt 1 box of Velveeta cheese in your crock pot. (Melts quicker if cut up) on high.
After cheese is melted add 1 can of rotel (can substitute with a jar of salsa). mix together then add meat and mix.
Cook on low all day if you like. But don't forget to stir. Serve w/ tortilla chips.

Seafood Recipes

Seafood Slow Cooker Recipes

Jambalaya Crockpot

2 cups diced boiled ham
2 medium onions, coarsely chopped
2 stalks celery, sliced
1/2 green pepper, seeded and diced
1 can (28 ounces) whole tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon minced parsley
1/2 teaspoon leaf thyme
2 whole cloves
2 tablespoons salad oil
1 cup raw long-grain converted rice
1 lb fresh or frozen shrimp, shelled & cleaned

Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover and cook on Low for 8 to 10 hours.

One hour before serving, turn Crock-Pot to High. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.
Serves 4 to 6.

Seafood Chowder

1 quart half-n-half
1/2 c butter
1 bag frozen hash browns (32 oz)
3 cans whole white potatoes, drained & cubed (12 oz each)
2 cans cream of mushroom soup, undiluted (10-3/4 oz each)
1 onion, minced
1 t salt
1/2 t pepper
4 cans minced clams (6 oz - 3 drained, 1 w/juice)
1 can shrimp, drained & rinced (6 oz)
1 can crabmeat, drained (6 oz)
1 can sliced water chesnuts

Combined half & half, butter, potatoes, soup, onion, salt & pepper - mix well.

Add clams, shrimp, crab - gently stir

Cover and cook on low for 4-5 hours.