Garlic-Studded Pork Roast Recipe
5 lbs of pork roast
6 garlic cloves; pressed
1 pc of onion; chopped
1 tsp of basil
1 Tsbp of pepper
1 cup of white wine (dry)
1 Tbsp of salt
Mix the dried basil with salt and ground black pepper in a bowl. Add the pork roast and scrub it with the basil and pepper mixture. Slit about 8-10 incisions on the pork roast (just sufficiently big and deep for a garlic clove to be inserted).
Insert one pressed garlic into every incision. Place pork roast into the crockpot. Pour the wine over the roast; and then add in the onions. Cover with lid. Set heat to low. Cook ’til the beef achieves your desired level of tenderness (approximately 8-10 hours).
Take out the roast from the crockpot; and then transfer onto a platter. Slice thinly. Pour some dripping over the sliced roast, and then serve with buttered vegetables and mashed potatoes.
>> Garlic-Studded Pork Roast Recipe
Creamy Chicken Crockpot Cordon Bleu Recipe
6 pcs breasts of chicken; pounded ’til thin
6 pcs of ham
6 Mozzarella cheese slices
1 canned cream soup (mushroom, chicken or celery)
1/4 c of milk
A sprig of parsley
Stretch each pounded chicken breast. Place a slice of ham topped with cheese, on each chicken breast. Roll it up. Seal using a toothpick.
Assemble 3 chicken rolls in the crockpot to form a triangle. Do the same for the remaining rolls, but let it overlap (forming a hexagon if you view it from the top).
Whisk together milk and soup. Add a dash of salt and ground black pepper. Pour it over the chicken. Put the lid on. Set heat to low. Cook for 4-6 hours (’til chicken becomes tender).
Take out the chicken rolls and transfer to a platter. Slice crosswise into half-inch pieces. Pour sauce over it. Garnish with a sprig of parsley prior to serving.
>> Creamy Chicken Crockpot Cordon Bleu Recipe
Stuffed Potatoes Recipe
6 pcs. washed potatoes (for baking)
3 tbsps. Parmesan
3 tbsps. butter
1/8 tsp. of pepper
1 c. of milk
A tsp. of salt
Cheddar, shredded
Chives, chopped
Put your moist potatoes inside the bottom part of your Crockpot. Cook covered at low settings for about 6-8 hrs. Take out a potato then cut up a lengthwise slice. Repeat with all other potatoes. Scoop the insides out and save the shells.
Add the remainder of your ingredients to your scooped out potato flesh then after mixing it well, stuff them back inside the shells then finish with a topping of shredded cheese. Then, bake inside your oven at around 425′ F for about 15 mins. or just until the cheese bubbles & melts.
Makes 6 servings
Beef Strips and Mushrooms in Wine Recipe
1/2 c of flour
1/8 tsp of pepper
1 tsp of salt
1/2 c of scallions; chopped
4 lbs of beef sirloin tips; cut into strips
2 c of mushrooms (4oz can); sliced & strained
1 canned broth of beef (condensed, 10.5 oz)
2 tsps of tomato paste (or catsup)
1/4 c of dry red wine
1 buttered noodles
3 Tbsps of flour
1 tsp of Worcestershire sauce
Mix salt, pepper and half cup of flour in a bowl. Add in the beef to evenly coat. Toss seasoned beef into the crockpot together with mushrooms and scallions. Set aside.
Combine the broth with tomato paste (or catsup), and Worcestershire sauce. Whisk ’til smooth. Pour this over the veggies and beef. Stir ’til well-blended.
Cover with lid. Set heat to low. Cook ’til beef is tender (approximately 8-10 hours), stirring occasionally.
Meanwhile, dissolve 3 Tbsps of flour in dry red wine. Stir this into the beef mixture about an hour prior to cooking completely.
Stir occasionally for the rest of the cooking time – may be more or less depending on desired consistency. Ladle some of the mixture over egg. May also be served with steamed rice.
>> Beef Strips and Mushrooms in Wine Recipe
Creamy Crockpot Pork Chops Recipe
1/2 c of all-purpose flour
1.5 tsps of mustard; ground
1/2 tsp of garlic powder
1 canned cream of chicken (condensed); not diluted
1/3 c of water
2 Tbsps of veggie oil
2 tsps of salt
6 pcs of pork chops; fat trimmed
Mix together salt, flour, garlic powder and mustard in a medium-sized bowl. Dredge chops into the flour mixture. Set aside.
Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, fry the chops ’til both sides are golden. May have to do this in batches, and may have to add oil, as necessary. Drain.
Transfer chops into the crockpot. Mix together water and soup in another bowl, and then add this to the crockpot. Cover with lid. Set heat to low. Cook for 7-8 hours. Serve chops with mashed potatoes, mixed vegetables and steamed rice.
>> Creamy Crockpot Pork Chops Recipe
Crockpot-baked Ham Recipe
3-4 lb pre-cooked ham
1/2 cup of water
A sprig of parsley
1 Tbsp of maple syrup
1 tsp of Liquid Smoke (optional)
Wrap the ham in aluminum foil. Lay a rack at the bottom of the crockpot. Place the ham on top of the rack. Add a tsp of liquid smoke (optional).
Pour about half a cup of water into the crockpot underneath the rack. Cover the crockpot and then cook on high for about an hour.
Remove from the aluminum foil and transfer to a serving platter. Slice thinly. Pour maple syrup over the ham and garnish with a sprig of parsley.
>> Crockpot Ham Recipe
German Potato Salad Recipe
2 pcs. potatoes, slice them up
1/2 cup chopped onions
1/2 cup sliced celery
1/4 cup diced green bell peppers
1/4 cup of vinegar
1/4 cup of oil
Parsley, chopped
Bacon slices, cooked & broekn up into crumbs
Blend together all the ingredients aside from the bacon & parsley. Add in pepper & salt for seasoning. Stir it up then cook it for about 5 to 6 hrs. inside your slow cooker/crockpot. Season with sugar as necessary. Finish with a garnishing of parsley & bacon crumbles.
Reuben Dip Recipe
6 ozs. corned-beef, diced
1 sm. can of sauerkraut
6 ozs. of cheese (Swiss), shredded
8 ozs. of cream-cheese
6 ozs. of cheese (Swiss), shredded
2 tbsps. salad dressing (thousand island)
Wash your sauerkraut and make sure that it is well drained. Next, mix in the swiss and cream cheeses. Then, add in the diced beef & salad dressing.
Cook covered at low settings until the cheese melts all the while occasionally stirring for all other ingredients to mix well. Best served with some bread (rye) or crackers.
Chicken Crockpot Recipe
2.5 – 3 pounds pieces of meaty chicken pieces; rinsed, drained & skin removed
3 cup of mushrooms (fresh); sliced
1 pc of onion (large); sliced
2 garlic cloves; chopped
3/4 cup of broth of chicken
1 canned tomato paste (6 oz)
1/4 tsp of salt & pepper
1/4 cup of red wine (dry, preferably Merlot)
2 Tbsps of tapioca (quick-cooking)
2 Tbsps of basil (fresh); snipped
2 tsp of sugar
2 cup of cooked pasta (hot)
2 Tbsps of Parmesan cheese; shredded finely
A sprig of parsley
Toss in the mushrooms, garlic and onions in the crockpot. Mix well. Place the chicken meat on top. Set it aside.
Meanwhile, combine chicken broth, red wine, tomato paste, basil, tapioca, pepper and salt in one large mixing bowl. Whisk ’til blended well. Pour this mixture over the chicken.
Cover with lid. Set the heat to low. Cook for 7-8 hours. Serve it over cooked pasta. Garnish with grated Parmesan and a sprig of fresh basil or parsley prior to serving.
>> Chicken Mushroom Sauce with Red Wine Recipe
Dumpling Soup Recipe
1 pound steak (lean), sliced in 1-inch cubes
1 package of soup mix (onion)
6 cups of hot water
2 pcs. peeled and shredded carrots
1 pc. celery stalk, chopped fine
1 pc. peeled and chopped tomato
1 cup package of biscuit mix
6 tbsps. milk
1 tablespoon of parsley, chopped fine
Get your crockpo then place it at low heat while sprinkling your steaks with the soup mix. Next, add in steaks to your slow cooker. Pour in some water (hot) on your steaks.
Cook, covered, at low settings for 4 to 6 hrs. or just until the meat becomes tenderized.
Increase your heat and place it at high settings. On a bowl, mix together biscuit mix and parsley. Add in the milk and mix together using a fork just until the mixture becomes a bit moist.
Add by teaspoons the mixture to your slow cooker. Cook, covered, at high settings for 30 minx. This dish serves 5 to 6.
Crockpot Chicken in Wine (Coq au Vin) Recipe I
4 lbs of chicken breast fillet; rinsed, skinned & skinned & diced
1/2 tsp of salt
1/4 c of brandy (or cognac)
2 garlic cloves; skinned & pound
1/4 tsp of thyme; ground
1.5 c of red wine (dry, strong)
1 bay leaf
5 Tbsps of flour (all-purpose)
3/4 lb of mushrooms (fresh); stemmed, rinsed, drained & pat dry
1 c of chicken broth
3 Tbsp of butter (or margarine); divided
1 Tbsp of parsley (fresh); sliced
1/4 tsp of salt
12 pcs of white onions (small); skinned
1/4 tsp of black pepper
2 cloves of garlic; minced
Combine salt, pepper, and chicken in one large bowl. Mix well to season evenly.
Place a nonstick skillet with 2 Tbsps of butter over medium heat. Once the butter melts, saute garlic and onions. Add diced chicken. Saute ’til light brown. Pour brandy into the saucepan.
Heat it up over low heat. Afterward, light the brandy using a match or lighter. Add it to the chicken. Shake skillet a bit to toss chicken lightly. Just when flame is about to expire, transfer the mixture into the crockpot.
Warm red wine using the same skillet. Stir lightly. Dissolve all-purpose flour with chicken broth ’til smooth. Add it to the red wine. Let it simmer for about 3-5 minutes, stirring constantly. Add this sauce to the chicken mixture. Stir in thyme. Mix well.
Cover with lid. Set heat to low. Cook for 6-8 hours. About 15 minutes into cooking, saute mushrooms using the remaining butter. Stir this into the chicken mixture. Put the lid back on.
Continue cooking for another half hour, stirring occasionally. Sprinkle with chopped parsley. Serve with fried rice.
>> Crockpot Chicken in Wine (Coq au Vin) Recipe I
Low-Calorie Crock Pot Chicken Recipe
2 medium-sized onions, sliced thin
A tsp. of salt
1/2 teaspoon of basil
2 to 3 lbs. of skinned chicken, sliced in pcs.
1 big can of tomatoes
1/2 teaspoon of celery seeds
1/4 teaspoon of pepper
2 minced garlic cloves
1/2 teaspoon of crushed oregano
1 pc. bay leaf
Get your crockpot and layer the ingredients in the following order: onions, chicken, garlic, tomatoes, salt, pepper, oregano, basil, celery seeds and the bay leaf. Cook at low settings for 6-8 hrs. or at high settings for 2.5-4 hrs.
Spicy Marmalade Meatballs Recipe
For meatballs:
2 pounds of beef chuck (ground)
1/2 c. of bread crumbs
1/4 tsp. of powdered garlic
1 tsp. of Worcestershire
1/2 tsp. of powdered chili
1/2 tsp. of salt
1 minced onion (small-size)
1/4 tsp. of pepper
For Sauce:
2 c. of ketchup
1 tsp. of powdered chili
1/4 c. Worcestershire
1 (10-12 ozs.) bottle/jar of marmalade (orange-flavored)
A dash of cayenne (amount depends to your liking)
Mix all ingredients for the sauce inside your Crockpot. Cook covered at high settings while you are preparing the meatballs.
Mix together all ingredients for the meatballs and start to heat your skillet on medium-high settings. Pan fry meatballs until they are browned on all surfaces.
Put the cooked meatballs inside your 325′ F oven then bake it for about 45 mins. If your skillet is not oven safe then transfer the meatballs into your baking pan/dish.
After baking, transfer the meatballs into your Crockpot after draining them first. Then, cover the pot and continue cooking at low settings for about 2-4 hrs.
This dish is served as hot appetizers or on top of rice as main dish. This recipe makes around 24-48 pcs. of meatballs (depending on its size).
Crockpot Chicken, Cabbage and Carrots Recipe
3 pcs of chicken breast fillet; rinsed & quartered
1 head cabbage (medium); rinsed & quartered
1 lb of carrots; sliced into 1 inch pcs
4 cubes of bouillon (chicken)
1 tsp of seasoning (poultry)
1/4 tsp of Greek-style seasoning
2 Tbsps of flour
1/4 c of water
Water to cover
Place chicken in a crockpot together with the carrots and cabbage. Mix well. Pour in water just enough cover the mixture. Stir in the bouillon cubes together with the poultry and Greek seasoning. Mix well. Cover with lid. Set heat to low. Cook for 6-8 hours.
About an hour into cooking completely – make the gravy. Ladle some broth (from crockpot) into a small saucepan. Boil over medium heat.
Dissolve the flour into 1/4 cup of water, and stir into the broth. Add a dash of Greek seasoning. Reduce heat to low. Simmer and stir constantly ’til gravy reaches your preferred thickness.
When the chicken is cooked, transfer it in a platter. Pour gravy over it, and serve with steamed rice.
>> Crockpot Chicken, Cabbage and Carrots Recipe
Crockpot-baked Potato Recipe
10 potatoes (large); unpeeled & rinsed
Cheese sauce
3 sliced of bacon; cooked crisp & crumbled
2 sprigs of parsley; chopped
Pierce each of the potatoes on all sides using a fork. Wrap it in aluminum foil. Assemble the potatoes in the crockpot; and then cover. Cook on high ’til potatoes are tender (about 2.5 � 4 hours).
Remove from foil and transfer to a platter. Slit a cross on top of the potatoes; and then press inward to break it open. Pour cheese sauce over the potatoes.
Top with crumbled bacon; and sprinkle with chopped parsley prior to serving.
>> Crockpot-baked Potato Recipe
Apple Pudding-Cake Recipe
2 c of sugar
1 c of veggie oil
2 pcs of eggs
2 tsp of vanilla
2 c of flour
1 tsp of baking soda
1 tsp of nutmeg
2 c of apple; unskinned, chopped finely
1 c of walnuts (or pecans); chopped
Grease a two-pound tin mould (or can), and dust it with flour. Set aside.
Combine the sugar, veggie oil, vanilla and eggs in a small bowl. Whisk well ’til smooth. Toss in the chopped apples, nutmeg, flour, baking soda, and chopped walnuts (or pecans). Mix well.
Pour not over two-thirds of the mixture into the mould. Place the mould into the crockpot; and then partly cover it with the lid (to let steam escape). Cook ’til the top of the pudding has set (about 3.5 – 4 hours).
Take the mould out of the crockpot. Let the pudding cool for a few minutes prior to tipping it out of the mould. Serve in a platter with whipped topping.
>> Apple Pudding-Cake Recipe
Crockpot Fruit Dessert Recipe
3 pcs. peeled grapefruit, sliced into sections
A can (11-oz.) of drained & sectioned mandarin oranges
A can (16-oz.) of drained fruit cocktail
A can (20-oz.) drained chunks of pineapple
A can (16-oz.) drained peach slices
3 pcs. banana, sliced
1 tbsp. juice of a lemon
A can (21-oz.) of pie filling (cherry)
Get your crockpot then add in all the ingredients inside. Mix them gently. Cook, covered, at low settings for 4 hrs. This recipe produces around 2 qts.
Arroz a la Kielbasa Recipe
1 canned tomatoes w/ liquid (14.5 oz); cut into small cubes
8 oz of Kielbasa sausage; cut crosswise into 1/4-inch slices
2 stalks of celery; sliced thinly
1 pc of onion (medium); cut into small cubes
1 pc of green pepper (medium); sliced into cubes
1 Tbsps of chicken bouillon granules
1 Tbsps of steak sauce
1 Tbsp of sugar
1/4-1/2 Tbsp of hot pepper sauce
1 c of instant rice; uncooked
1/2 c of parsley; sliced
3 bay leaves
Combine all ingredients except for rice, parsley and water. Mix well. Cover with lid. Set heat to low. Cook for 7 hours, stirring occasionally. Take out the bay leaves. Add rice, water, and chopped parsley. Mix well. Cook for another hour, stirring occasionally.
>> Arroz a la Kielbasa Recipe
Apple Cider Boost Recipe
1 gallon of apple cider
3 cinnamon sticks
1 Tbsp of whole cloves
3-4 slices of allspice
1 medium-sized orange; cut crosswise into thin rounds
Place all ingredients in a crockpot, and mix well. Cover with lid. Set heat to high. Cook for 4-5 hours. Taste the cider.
If it has already reached your desired taste, take out the allspice, oranges and cloves. Then, simmer for just an hour more, stirring occasionally.
If not, continue cooking and tasting every now and then ’til mixture reaches your desired taste.
>> Apple Cider Boost Recipe
Sausage and Chicken Paella Recipe
1 Tbsp of veggie oil
1 tsp of Salt
1 tsp of ground black pepper
1 tsp of garlic powder
1 pc of onion (large); minced
3 garlic cloves; minced
1/4 tsp. ground turmeric
1/4 tsp of ground black pepper
1 canned broth of chicken (reduced-sodium, 14.5 oz)
2 c of tomatoes; sliced
2 tsps of thyme (dried); crushed
3/4 c of water
1 c of green peas
2 pcs of yellow bell pepper; sliced into thinly bite-sized strips
3 lbs of chicken breast fillet; skinned, rinsed & pat dry
8 oz of smoked turkey sausage; sliced lengthwise into 2 & cooked
Combine chicken, salt, pepper, and garlic in a bowl. Mix well. Set aside.
Place a large nonstick skillet with oil over medium heat. When the oil is hot, saute the chicken ’til light brown. You may have to do this in batches in case skillet is not large enough. Drain fat.
Transfer chicken into the crockpot (5 quarts) together with the sliced onions and sausages. Sprinkle it with thyme, garlic, turmeric, and ground black pepper.
Combine water and broth. Pour into the crockpot. Cover with lid. Set heat to low. Cook for 6 hours (’til chicken is tender).
Top with chopped tomatoes, yellow bell peppers, and green peas. Put the lid back. Continue cooking for another hour (or longer depending on your preference). May be served over steamed rice.
>> Sausage and Chicken Paella Recipe
Black-Eyed Peas and Ham Dip Recipe
1 bag black-eyed peas (16 oz); pre-soaked according to package instructions & dried
1 ham hock (small)
1 canned of tomatoes (with jalapenos, 14.5 oz); diced
1 canned of tomatoes (with green chilies mild, 14.5 oz); diced
2 canned broth of chicken (10.5 oz)
1 rib of celery; sliced
Salt & pepper
Mix together black-eyed peas, ham hock, tomatoes with jalapenos, tomatoes with green chilies, chicken broth, chopped celery, salt and pepper in a crockpot. Stir well. Cover with lid.
Set heat to low. Cook ’til peas are according to your desired tenderness (about 6-8 hours). Serve with tortilla, potato chips, or steamed rice.
>> Black-Eyed Peas and Ham Dip Recipe
Lemon-Garlic Chicken Recipe
3 lbs. chicken
2 Tabasco dashes
1/2 c. of crushed cloves of garlic
1 tsp. salt (seasoned)
1 tsp. seasoning (poultry)
1/2 c. juice of a lemon
1 c. of wine (white)
Chicken should be skinned and sliced into pcs then mixed with all remaining ingredients inside your crockpot/slow cooker. Cook at low settings. After your work day has finished then chicken should be deboned. This dish is best served on cooked rice.
Scalloped Potatoes Recipe
10 big potatoes, sliced thin
1 c. of milk
2 regular sized cans of condensed soup (Cheddar cheese)
2 pcs. big onions, chop them up
On a bowl, mix together milk & soup. Take your removable liner then layer 1/2 of potatoes & 1/2 of onions then spread about 1/2 of your milk-soup mixture.
Layer again in the same order until all your ingredients have been used up. Put the liner on the base of your crockpot. Cook covered at low settings for about 6 to 8 hrs. or at high settings for about 3 to 4hrs. and if cooking on auto then 5 hrs.
Sweet and Sour Sausage Balls Recipe
1/2 cup of sugar (brown)
1 tablespoon soy-sauce
1 & 1/4 cup of ketchup
A can of pineapple chunks
1 tablespoon of juice from a lemon
2 pounds of sausage
The sausage should be rolled into balls then fry them up until they are browned inside your Crockpot then add in remaining ingredients. Continue cooking in your Crockpot until cooked.
Chicken Crockpot A La King Recipe
1.5 – 2 lbs of chicken fillet tenders
1 – 1.5 c of carrots (matchstick-cut)
1 bunch of scallions; cut into 1/2-inch thick pieces
1 jar of pimiento (Kraft, 5oz)
1 canned cream chicken soup (98%PRCTG% fat-free)
2 Tbsps of dry sherry
Salt & pepper
Combine the chicken tenders, carrots, scallions, cheese spread, cream of chicken, dry sherry, salt and pepper into a large crockpot. Stir well. Cover with lid. Set heat to low. Cook for 7-9 hours. Use as a topping for steamed rice or crusty bread.
>> Chicken Crockpot A La King Recipe
Swiss Crockpot Fondue Recipe
1 garlic clove; peeled
2.5 c of dry white wine
1 Tbsp of lemon juice
1 lb of Swiss cheese (Swiss); shredded
1/2 lb of Cheddar; shredded
3 Tbsp of flour
3 Tbsp of kirsch
Nutmeg; ground freshly
Pepper & Paprika
1 loaf of French (or Italian) bread; sliced into cubes (1-inch thick)
1 tsp butter – for greasing
Rub a nonstick saucepan with crushed garlic. Pour in wine. Place over medium heat. Just as it is about to boil, reduce the heat to low. Stir in the lemon juice and then simmer for 5 minutes.
Combine the flour, Swiss cheese, and Cheddar cheese in a small bowl. Mix it well; and then stir gradually as if forming the figure 8. Continue this motion ’til cheese melts.
Pour the cheese and wine mixture into a crockpot slightly greased with butter. Stir in the kirsch. Sprinkle it with pepper, paprika, and nutmeg. Cover with lid. Set the heat to high.
Cook for half an hour, stirring occasionally. Afterward, reduce the heat. Cook mixture on low for about 2 hours prior to serving. Maintain the low setting and serve in crockpot.
Serve with bread cubes, or buttered vegetables. Use fondue forks for dipping.
>> Swiss Crockpot Fondue Recipe
Artichoke and Cheese Recipe
1 c of artichoke hearts (8.5 oz) strained & chopped
1 c of mayonnaise; (8 oz)
1 c of Parmesan; grated
1 lb of Mozzarella (shredded)
1 onion; minced
Combine the shredded Mozzarella, grated Parmesan, mayonnaise, chopped artichoke hearts and onions. Mix well.
Grease the crockpot with butter; and toss in the mixture. Cover and cook for an hour. Serve with crusty bread or crackers.
>> Artichoke and Cheese Recipe
Apple Spread Recipe
1 tsp of cloves; ground
5-1/3 Tbsp of lemon juice
5-1/3 Tbsp of cider vinegar
2 tsp of allspice
2 tsp of cinnamon
4 quarts of applesauce (unsweetened)
7 cup of refined sugar
1-1/3 c of brown sugar
Combine the applesauce with sugars, apple cider vinegar, lemon juice, cinnamon, allspice, and ground cloves in a crockpot. Mix well. Cover the crockpot. Cook the mixture on medium for 3 hours. Stir occasionally.
Take off the lid. Reduce the heat to low. Carry on with cooking the mixture ’til the liquid has almost evaporated. This usually takes about 5 hours (or more).
Transfer the mixture into warm, sterilized jars. Seal tightly and plunge into warm water for 10-15 minutes.
>> Apple Spread Recipe
Crockpot Chili and Chicken Recipe
3 pcs of whole chicken breast fillet (about 2 lbs); chopped into 1-inch pcs
1 c of onion; sliced
1 c of green bell pepper; diced
2 canned Mexican stewed tomatoes (16 oz each)
2/3 c of picante sauce
2 Tbsps of veggie oil
1 canned chili beans
1 tsp of cumin
1 tsp of chili powder
2 cloves of garlic; crushed
1/2 tsp of salt
1/2 tsp of ground black pepper
Place a medium-sized skillet with veggie oil over medium heat. When the oil is hot, fry garlic and onions for a minute. Toss in the chicken and green bell pepper. Fry ’til veggies wilt.
Transfer this to the crockpot together with stewed tomatoes, chili beans, picante sauce, chili powder, cumin, salt, and ground black pepper. Stir well. Cover with lid. Set heat to low.
Cook for 4-6 hours, stirring occasionally. May be used as topping together with grated Cheddar for baked rice meal; or as topping for tortilla chips
>> Crockpot Chili and Chicken Recipe
Cheesy Chicken Recipe I
1 canned cheddar cheese soup
3 pcs of whole chicken breast fillet; washed, skinned, drained & cubed
2 canned cream of chicken soup
Place the chicken into the crockpot. Set aside.
In a small bowl, combine pepper, garlic powder and salt in a small bowl. Mix it well with the chicken breast fillets. Set aside.
Whisk the cream of chicken and Cheddar cheese soup in a medium-sized bowl ’til blended well. Pour this mixture over the breast fillets. Stir lightly.
Cover with lid. Set the crockpot control to low. Cook for a minimum of 8 hours without lifting the cover. When cooked, stir lightly. Use as topping for steamed rice or pasta. Garnish with a sprig of parsley.
>> Cheesy Chicken Recipe
Pork Barbecue Crockpot Roast Sandwich Recipe
1/2 – 1 c of water
1 bottle bbq sauce
1 pc of pork roast
Sliced wheat bread
Romaine lettuce
Cheddar cheese; sliced
Potato Chips
Garlic sauce (optional)
Place the pork in the crockpot. In a small bowl, whisk the barbecue sauce together with water. Pour it over the pork. Cover the crockpot with the lid. Cook on low heat for 8-10 hours. Once cooked, slice meat into thin pieces.
Spread mayonnaise on one side of the bread. Top with Romaine lettuce; and then lay a few pieces of sliced pork roast. Top the roast with more barbecue sauce and/or garlic sauce (optional).
Top the roast with cheese. Top the cheese with cucumber. Top with another bread slice. Heat sandwich in the oven toaster for 1-2 minutes; and then serve with potato chips.
>> Pork Barbecue Crockpot Roast Sandwich Recipe
Crockpot Chili con Carne Recipe I
Salt & pepper
1/2 tsp of chili powder
1/2 tsp of garlic salt
1 pc of onion (large); chopped
1 green bell pepper (large); chopped
1 jalapeno (large)
1 tsp of sugar
1 canned kidney beans
1 Tbsp of butter
1 canned tomato puree
2 lbs of beef (ground)
2 garlic cloves; crushed
2 canned tomatoes; crushed
2 canned chili hot beans
Place a medium-sized skillet with butter over medium heat. When butter melts, fry garlic and onions for a minute. Toss in the beef and chopped green bell pepper. Cook ’til beef is light brown.
Add jalapeno, chili powder, garlic salt, salt, ground black pepper, sugar, tomato puree, crushed tomatoes, kidney beans, and hot chili beans. Stir constantly for 5 minutes. Transfer to crockpot. Cover with lid. Set heat to low. Cook for 8-10 hours.
Serve immediately with cheese sauce over tortilla chips. Set to cool at room temperature placed in the fridge; and then warmed the following day.
>> Crockpot Chili con Carne Recipe I
Pork and Beans Dip Recipe
1 canned pork & beans (24 – 32 oz); not drained
3/4 c of brown sugar
1 pc of onion (large); sliced
1 tsp of prepared mustard
1 c of ketchup
2-3 bacon slices; cooked crisp & crumbled
Combine pork and beans with brown sugar, catsup, onions, and mustard in the crockpot. Mix well. Cover with lid.
Set heat to low. Cook for 4-6 hours. Stir lightly and top with bacon bits prior to serving. Good for tortilla chips.
>> Pork and Beans Dip Recipe
Honeyed Chicken Wings Recipe
3 lbs. chicken (all wing parts)
2 tbsps. oil (vegetable)
1/2 of a clove of garlic, mince finely
Pepper & salt for seasoning
2 tbsps. ketchup
1 cup of honey
1/2 cup of soy sauce
Rinse your wings then take off the tips then discard them. Wings should be sliced in two parts then sprinkled with some pepper & salt.
Mix together remainder of the ingredients & blend them well. Get your crockpot and put your wings inside and add in the sauce as well. Cook the dish at low settings for 6-8 hrs.
Crockpot Tenderloin Tips Recipe
1 pound of tenderloin tips
1/4 cup of water
1 package of soup-mix (onion)
A can of soup (mushroom)
Get your slow cooker /crockpot and place all ingredients into the pot. Then, cook it for 8 hrs. and serve while still hot on top of noodles
Crockpot Stewed Beef Recipe II
3 sweet potatoes (large); pre-cooked & cut into 1-inch slices
2 canned beef bouillon
2 canned tomato paste (small)
3 to 4 handfuls of veggies (assorted)
1 lb of mushrooms (fresh); quartered
1 pc of onion (large); diced
2 garlic (cloves); minced
1/4 c of flour
1 lb of beef bourguignon
In a medium-sized bowl, dredge the beef in flour. Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the beef ’til sides are brown.
Remove the beef from the heat and transfer to a platter with paper towels to drain excess fat.
Mix the beef bouillon and tomato sauce together in the crockpot. Toss in the beef. Stir in sweet potatoes together with garlic and onions. Pour in water (just enough to cover the mixture).
Cover with lid. Set heat to low. Cook it for about 4-5 hours. About half an hour into cooking completely, add the assorted vegetables and mushrooms. Adjust water and flour according to desired thickness.
>> Crockpot Stewed Beef Recipe II
Marmalade-Glazed Carrots Recipe
1 (32-ozs.) baby carrots (fresh)
1/4 tsp. of nutmeg
2 tbsps. of sugar (brown)
1 tbsp. of water
1/2 tsp. of cinnamon
1 tbsp. of cornstarch
1 tbsp. of butter
2 tbsps. of water
1/2 c. of marmalade
Pepper & salt for seasoning
Mix together all your ingredients, aside from cornstarch & 2 tbsps. water, inside your crockpot then cook at low settings for about 7-9 hrs. just until the carrots become tenderized. 15 mins. prior to serving, combine water and cornstarch to make pasty mixture then add to your pot. Season well.
This dish makes 4-6 servings if served as accompanying side dish.
Sweet And Sour Shrimp Recipe
1 (6 oz.) pkg. of frozen pea-pods (Chinese style), partially thaw them
3 tbsps. of sugar
2 tbsps. Vinegar (cider)
2 tbsps. of cornstarch
1 (13-oz) can of drained pineapple tidbits/chunks, set the juice aside
1 c. of water (boiling)
1/2 c. of pineapple syrup from the can of pineapple tidbits/chunks
1 pc. chicken cube
1/2 teaspoon of ginger (ground)
2 tsps. soy sauce
2 (4.5-oz.) cans of drained and rinsed shrimps
Fluffy cooked rice
Put the pineapples and Chinese pea-pods inside your Crockpot. On a saucepan, mix together sugar and cornstarch. Also chicken cube should be dissolved in some heated water then add in pineapple juice, ginger and soy sauce.
Bring mixture to boiling then stir it up & cook the sauce further for another minute just until it thickens and turns transparent/
Slowly incorporate the sauce into the pineapples & pea-pods. Cook covered at low settings for around 4-6 hrs. Prior to serving to your guests, add in vinegar and shrimps and mix slowly so that the shrimps won’t break up and serve it on hot cooked rice.
Makes 4-5 servings (around 1.5 -qts.).
Hamburger Dip Recipe
1 c. of onions, chopped
1/4 tsp. of powdered garlic OR
2 minced garlic cloves
Salt for seasoning
2 (8-ozs.) cans of sauce (tomato)
1/2 c. ketchup
1.5 tsps. oregano
2 tsps. sugar (white & granulated)
2 (8-oz.) pkgs. of softened cream cheese, diced
2/3 c. of Parmesan, grated
1 tsp. powdered chili (mild)
Get your skillet and brown up your beef together with the onions. After beef has browned, drain drippings off. Get your Crockpot and add in the browned beef and the onions then put in powdered chili, Parmesan, cream cheese, sugar, oregano, ketchup, tomato sauce, salt & garlic.
Cook, covered, at low settings until the cream cheese melts and the whole mixture starts to come together (1.5-2 hrs.).
Then, give the dish some stirring and then make the necessary adjustments to its taste. Best served together with some cubed bread (French) or some chips (tortilla).
If you prefer a hotter recipe then use really hot powdered chili instead of the mild we are using here and you can also chop up jalapenos to mix together with the dish for that added kick.
Bourbon Chicken Breasts Recipe
Salt and pepper
1/2 tsp of paprika
1/4 cup of flour
1/4 tsp of chervil; dried
1/4 cup of bourbon seasoning
1 canned mushrooms (4 ounces); not drained
1/4 tsp of sugar
1 canned tomatoes (10 ounces)
2 Tbsps of onion; minced
2 Tbsps of parsley; sliced
2 Tbsps of oil
4 pcs of chicken breast fillet halves
2 Tbsps of butter
Mix paprika, flour, salt and pepper in a medium-sized bowl. Add the chicken. Mix ’til coated evenly.
Place a nonstick skillet with butter over medium heat. When the butter melts, saute the chicken ’til the two sides turn light brown. Add in parsley, onions, and chervil. Stir for about a minute, and then transfer to a crockpot.
Whisk together bourbon seasoning with mushrooms, tomatoes, and sugar in a small bowl ’til well-blended. Pour this mixture over the chicken. Put on the lid. Set heat to low. Cook for 6-7 hours.
>> Bourbon Chicken Breasts Recipe
Chunky Crockpot Apple Crumble Recipe II
A dash of cinnamon
1/4 c of butter (or margarine); melted
2 Tbsps of sugar
6 pcs of apples; pared, cored & sliced
8 oz yellow cake mix
Combine the sliced apples, 3/4 of the sugar, and 1/2 of the cinnamon in the crockpot. Mix well. Pour 1/2 of the yellowcake mix evenly on top of the apple mixture.
Evenly drizzle the melted butter over the yellow cake mix. Sprinkle the remaining sugar and cinnamon on top. Cover with lid. Set heat to low. Cook for 4-6 hours. Spoon into a small platter. Pour milk over apple mixture prior to serving.
>> Chunky Crockpot Apple Crumble Recipe II
Hot Chili Con Queso Recipe
1/2 lb. of process sharp cheese, grated
1.5 c. of scalded half-and-half
1/2 lb. of cheese (Monterey Jack), grated
1 tbsp. of butter
1/2 of an onion, mince it up
1/4 c. of stock (low-sodium) OR white-wine (dry)
1/4 c. of flour
Pepper & salt for seasoning
1/4 c. of water
1 med. garlic clove, minced
1 (4-oz.) can of chile pepper (green), chopped
1-2 tbsps. jalapeno, chopped
A dash of cayenne
Grease with some butter your slow cooker/crockpot & add in the half-and-half. Heat at high settings then add the cheeses. In a skillet, heat some butter and saute garlic & onions just until onions are softened. Pour in stock or wine and blend well then add this to your cheesy mix.
In a separate container, mix water & flour and be sure to stir it well. Cover the pot then cook at high settings for about 30 mins. or just until the cheese starts melting.
Lower heat at low settings then cook for another 4-6 hrs. and don’t forget to stir it up 2-3 times in the 1st hr. of cooking and then every once in a while after the 1st hour.
If your mixture is very thin then dissolve 2 tbsps. flour in 2 tbsps. water then add it to your pot. Dish is best served warm together with some dippers/chips.
Crockpot Corned Beef Hash Recipe II
1 can corned beef hash
2 cans chicken stock
1 chopped big onion
3 large potatoes
Basil, (1-2 dashes)
3 celery ribs, chopped
Pepper & salt for seasoning
2 large garlic cloves
On a skillet, stir fry the onions, celery and garlic then season with some pepper & salt until the vegetables become softened. Take them out of the skillet and put into the crockpot along with all the other ingredients and cook in low settings for 5 to 6 hrs. This dish is best served together with butter and warmed bread.
Mixed Crockpot Beans Recipe
4 bacon strips; cooked crisp and crumbled
2 canned black beans
2 canned red kidney beans
1 canned chick peas
2 pcs of onions; minced
2 Tbsps of mustard
1/2 c of brown sugar
1 c of molasses
3/4 c of maple syrup
2 canned cannellini beans
Wash all the beans. Drain well. Set it aside. Spread the onions evenly on the bottom of the crockpot. Toss in the beans but do not stir. Pour in the mustard followed by the molasses, brown sugar, and maple syrup, spreading every addition evenly.
Do not stir. Cover with lid. Set heat to high. Cook for 4-6 hours ’til beans are tender. About 45 minutes into cooking completely, stir lightly. Top with bacon bits prior to serving.
>> Crockpot Mixed Beans Recipe
Hot Caramel Apples Recipe
4 pcs. big cored apples (tart)
8 pcs. caramels
1/2 cup of applejuice
12 pcs. candies (red-hot)
8 tbsps. sugar (brown)
4 tbsps. of margarine or butter
1/4 teaspoon of cinnamon (ground)
Get your apples then peel off 3/4-inch from their tops then put the apples inside your slow cooker/crockpot.
Add the apple juices on the slices of apples then fill up the apple centers with about 2 pcs. of caramels, 1 tbsp. of butter, 3 pcs. of red-hot candies & 2 tbsps. sugar. Next, finish with a sprinkling of cinnamon.
Cook, covered, at low settings for about 4 to 6 hrs. or just until the apples become soft. You can serve this right away with some whipped up cream(optional).
This dish serves 4.
Crockpot Pizza-Flavored Chicken Recipe
4 pcs of breast of chicken fillet (skinless); sliced into bite-sized pieces
1 pc pf onion; minced
1 pc of green bell pepper; sliced
2 canned tomato sauce (large)
2 canned tomatoes (large); diced
1 Tbsp of parsley; dried
1 Tbsp of oregano; dried
1 tsp of thyme
1 Tbsp of dried basil
1 bay leaf
4 garlic cloves; pressed
Toss all of the ingredients into the crockpot. Mix well to coat evenly. Cover with lid. Set heat to low. Cook for 6-8 hours. Remove bay leaf prior to serving.
>> Crockpot Pizza-Flavored Chicken Recipe
Hot Dog And Bacon Rollups Recipe
2 pkgs. of hotdogs, sliced into half
1 pound of bacon, sliced in its middle
Sugar (brown)
Get a pc. of hotdog then a pc. of the bacon and wrap the bacon all over your hotdog. Use toothpicks to secure the bacon on the hotdog then place 1 layer of hotdogs into your pots’ bottom then cover them with some brown sugar.
Do the process again until the hotdogs have all been prepared. Cook this dish for about 3-4 hrs.
Oriental Pork and Mushroom Recipe
2 Tbsps of oil
1 pc of onion (large); minced
1 pc of green pepper (small) sliced into strips
1 pc of mushroom (4 oz); strained
1 canned tomato sauce (8 oz)
3 Tbsps of sugar (brown)
1.5 tsps of salt
1.5 Tbsps of vinegar
2 tsps of Worcestershire sauce
1.5 lbs of pork steak; sliced into 1/2-inch strips
1/2 tsp of Ground black pepper
2 cloves of garlic; crushed
Place a nonstick skillet with oil over medium heat. When oil is hot, saute the garlic and onions for about a minute. Add the pork, and then cook ’til light brown. Remove from heat.
Transfer to crockpot together with green bell pepper, mushrooms, tomato sauce, brown sugar, vinegar, salt, Worcestershire sauce and ground black pepper.
Mix well. Cover with lid. Set heat to low. Cook for 6-8 hours, stirring occasionally. May be served over steamed rice.
>> Oriental Pork and Mushroom Recipe
Spicy Refried Bean Dip Recipe
2 c. of shredded cheese (Monterey Jack)
2 (16-ozs. each) cans of beans (refried)
1/2 c. of onions, chopped
Few dashes of Tabasco
1 (1 1/4-oz.) pkg. of taco seasoning-mix
Chopped chiles (mild) or jalapeno
Put the Tabasco, cheese, onions, seasoning mix & beans inside your Crockpot then mix everything well. Add in chiles.
Cook covered at low settings until the cheese melts (1 hr.) then add in a small amount of water once you see that mixture is quite thick to your taste. Dish should be served direct from your Crockpot and accompanied with chips, French-bread or crackers.
The recipe makes four cups.
Barbecue-Flavored Bean Chowder Recipe
1/8 tsp of pepper; ground
3/4 c of bbq sauce
1 lb of Great Northern beans; immersed in water
1 onion (medium); chopped
2 lbs of beef ribs (short)
2 tsps of salt
6 c of water
Put the ribs, beans, onions, salt, water and pepper in the crockpot. Mix and cover. Cook the mixture on low heat for 10-12 hours. When done, remove the ribs from the water.
Separate the bones from the meat. Discard the bones. Toss the meat back into the crockpot. Stir in the barbecue sauce. Cook for about an hour more.
Serve hot in a soup bowl with crusty bread.
>> Barbecue-Flavored Bean Chowder Recipe
Slow-Cooked Broccoli Recipe
2 (10-oz.) pkgs. of frozen broccoli, partly thawed up & chopped
1.5 c. of sharp cheese (cheddar), shredded then divide into 2 parts
1 (10 3/4 oz.) can of undiluted condensed soup (cream of celery)
2 tbsps. of margarine/butter
1/4 c. of onion, chopped
1/4 tsp. of pepper
1/2 tsp. of Worcestershire
1 c. of crackers (butter flavored), crushed
On a bowl, mix together pepper, Worcestershire, onion, 1 c. of cheese, soup and broccoli. Pour onto your lightly greased Crockpot then sprinkle crackers atop then place dots of butter all over.
Cook covered at high settings for about 2.5-3 hrs. Then, finish with a sprinkling of cheese atop. Cook for another 10 mins. or just until cheese melts.
Makes 8 to 10 portions.
Sweet Chicken Wings Recipe
2 cup of brown sugar
1 cup of Dijon mustard
4 Tbsps of soy sauce
5 lbs of chicken wings; tips removed & cut into 3 parts
1 cup of butter
Place a large nonstick skillet with butter. When the butter melts, fry the chicken wings ’til golden. Transfer to a crockpot.
Combine the sugar, soy sauce and mustard in a small bowl. Stir ’til smooth. Heat it using same skillet used for frying chicken.
Simmer for approximately 5 minutes. Pour this over the chicken. Mix well. Cover with lid. Set heat to low. Cook for 6-8 hours, stirring occasionally.
>> Sweet Chicken Wings Recipe
Crockpot Chicken and Herbs Stew Recipe
2 lbs of chicken breasts fillet; skinned & cut into 1-inch cubes
2 c of chicken broth (fat-free)
3 c of potatoes; pared & cubed
1 c of onion; chopped
1 c of carrots; thinly sliced
1 tsp of paprika
1/2 tsp of pepper
1/2 tsp of rubbed sage
1/2 tsp of thyme; dried
6 oz of tomato paste (no salt)
3 Tbsps of flour
1/4 c of cold water
1 c of celery; sliced
Combine all ingredients in the crockpot except for water and flour. Mix well. Cover with lid. Set heat to low. Cook for 6-8 hours, stirring occasionally.
About an hour into cooking chicken, dissolve the flour with water. Pour this into the chicken stew. Stir occasionally ’til the rest of cooking time.
>> Crockpot Chicken and Herbs Stew Recipe
Crockpot Scrabble Recipe
2 c. each of corn, wheat and rice chex
3 c. thin sticks of pretzels
1 (13-oz.) jar/can of salty peanuts/assorted nuts
1 tsp. each of celery & garlic salt
1/2 tsp. salt (seasoned)
2 tbsps. Parmesan, grated
1/3 c. butter, melted
1/3 c. of Worcestershire
Get a paper bag and combine nuts, cereals & pretzels together with salt (seasoned), garlic & celery salts and the cheese.
Pour the contents of the bag on a big bowl then add in Worcestershire & butter then make sure to blend everything well using your own hands.
Place all the contents of your bowl onto your Crockpot then cook at low settings for about 3-4 hrs.
Get the bags that were used earlier and make sure that they are torn into pcs. and place them on your countertop.
Put the heated Crockpot scrabble mix on the torn pcs. of your paper bag and allow them to air-dry for 1 hr. so that paper will absorb all the moisture.
After they have cooled down, you can now store them in any air-tight container and they will store for a few weeks.
Crockpot Chicken in Wine (Coq au Vin) Recipe II
1 tsp of salt
1 tsp of ground black pepper
2 Tbsps of butter
2.5 lb of chicken; chopped
1 garlic clove; pound
1/4 tsp of pepper
1 tsp of salt
6 slices of bacon; cooked crisp & crumbled
1/2 tsp of thyme; dried
2/3 c of scallions; chopped
1 c of broth of chicken
8 pcs of white onions (small); skinned
1/2 lb of whole mushrooms
1 c of Burgundy wine
1 tsp of parsley; chopped
8 pcs of potatoes (small); rinsed
Combine chicken, pepper, and salt in one large bowl. Mix well to season evenly.
Place a nonstick skillet with butter over medium heat. Once the butter melts, saute garlic and onions for 2 minutes. Add the chicken. Saute ’til light brown on each side.
Transfer to crockpot together with mushrooms, bacon, scallions, thyme, chicken broth, and potatoes. Mix well. Cover with lid. Set heat to low. Cook for 6 hours.
About an hour into cooking, pour the Burgundy wine over the chicken. Stir lightly. Set heat to high.
Cook for another hour. Sprinkle with parsley prior to serving.
>> Crockpot Chicken in Wine (Coq au Vin) Recipe II
Chicken and Vegetable Soup Recipe
2 stalks of celery
2 pcs of carrots
3 pcs of chicken breast fillet; skinned
2 pcs of onions
1/2 tsp of pepper
2 tsps of salt
4 c of chicken broth
1 Tbsp of parsley; dried
4-5 c of water
1 Tbsp of dill; dried
Combine all ingredients in the crockpot. Mix well. Cover with lid. Set heat to low. Cook for about 6-7 hours, stirring occasionally.
Take out the chicken. Transfer to a platter. Shred chicken using two forks. Take out vegetables and transfer to blender. Process ’til coarsely blended.
Put the chicken and veggies back into the crockpot. Put the lid back on and continue cooking for another half hour, stirring occasionally.
>> Chicken and Vegetable Soup Recipe
Crab and Cheese Sauce Recipe
1/4 c of evaporated milk
1/4 c of all-purpose cream
1 lb of butter (or margarine); melted
1 lb of American cheese (Velveeta); diced
2 cans of crab meat
1/4 tsp of Parsley; chopped – for garnishing
Combine Velveeta cheese, milk, cream, butter and crab meat in a crockpot. Mix well. Cover with lid. Set heat to low. Cook – stirring occasionally – ’til cheese melts completely (about 1-2 hours).
Sprinkle with chopped parsley, as well as a dash of salt and pepper prior to serving. May be used as dip for crusty bread or as sauce for pasta.
>> Crab and Cheese Sauce Recipe
Kielbasa Cocktail Recipe
2 rings Kielbasa (2 lbs)
1 jar of prepared mustard (9 oz.)
1 jar of jelly apple (18 oz.)
Cut the Kielbasa into half and inch-thick slices. Toss it into the crockpot. Combine the mustard and jelly in a small bowl. Whisk well ’til smooth. Pour into the crockpot.
Stir well ’til mixture covers the Kielbasa. Set the heat to low. Cook mixture for about 2 hours, stirring occasionally. Maintain the low setting and serve in crockpot.
>> Kielbasa Cocktail Recipe
Meatballs Recipe
2 lbs. beef (ground)
1 medium-sized onion, minced/grated
1/4 tsp of garlic salt
20 pcs. of Crackers (Ritz brand), crushed
1/4 tsp. of pepper (black)
1/2 tsp. mustard (dry)
1/3 c. of ketchup
2 beaten eggs
1.5 c. of barbeque sauce from the bottle
3/4 c. of tomato paste
1 tsp. of liquid smoke
1/3 c. of sugar (brown)
1/2 c. of water-add more if necessary
Onto your bowl, mix together eggs, mustard, garlic salt, peppers, crackers, onions & the beef. Using your hands, blend together everything then form mixture in bite-sized balls.
Put the balls onto a flat rack made out of wire inside a roasting/cake pan. Then, bake inside the oven at 360′ F for about 15 mins. then flip them and continue baking the other side for another 15 mins.
In your crockpot, mix together all other ingredients then cook at high settings for 30 mins. Next, add in meatballs then continue to cook, simmering for a couple of hours.
Recipes produces 60 pcs. of meatballs.
Tuna Noodle Casserole Recipe
2 regular sized cans of soup (cream of celery)
2 tbsps. Margarine/butter
1/3 c. of sherry (dry)
10 ozs. Cooked noodles (egg)
2/3 c. of milk
2 regular sized cans of drained tuna
2 tbsps. Flakes of parsley
10 ozs. peas (frozen)
A dash of curry powder (if desired)
On a bowl, mix together parsley, milk, sherry, tuna, vegetables & soup. Next, add in the noodles then pour the mixture onto your greased crockpot. Place dots of margarine/butter. Cook covered at low settings for 7-9 hrs. or just till noodles become tender.
Spicy Franks Recipe
1 lb of hotdogs, sliced in bite size pcs., cocktail hotdogs or sausages (smoked) & etc.
1 c. of ketchup
1/8 tsp. of powdered garlic
1/4 c. of packed sugar (brown)
2 tsps. mustard (Dijon-style)
1 tbsp. of vinegar (red wine)
2 tsps. soy-sauce
Mix all your ingredients inside your Crockpot aside from your hotdogs. Cook covered at high settings for 1-2 hrs. until everything is mixed well.
Add in hotdogs then stir them up. Continue cooking for 1-2 hrs. more until everything is thoroughly heated. Turn the cooking power to its lowest settings for the franks to be kept warm then serve directly from your Crockpot.
Crockpot Chicken with Noodles Recipe
1/2 tsp of salt
1/2 tsp of pepper
1/2 tsp of garlic powder
1 c of chicken broth
1 pkg of egg noodles (8 oz)
3.5 lbs of your choice chicken cuts
2 c of water
Combine salt, pepper, garlic powder and chicken pieces into a bowl. Mix well. Transfer to crockpot. Combine soup and water in another bowl. Pour this over the chicken. Cover with lid. Set heat to low. Cook for 8 hours.
About an hour into cooking chicken, cook the noodles according to package instructions. Drain. Set aside.
When cooked, take out the chicken from the crockpot. Transfer to platter. Separate meat from bones. Discard chicken bones. Place the chicken back to the crockpot. Add in noodles. Continue cooking for another half hour. Stir every now and then.
>> Crockpot Chicken with Noodles Recipe
Crockpot Creole Black Beans Recipe
3 pcs. of minced garlic cloves
1.5 c.chopped onions
1.5 c. chopped celery
1.5 tsps. oregano
2 tsps. thyme
1/4 tsp. cayenne powder
1.5 tsps. of white pepper
1 pc. chicken cube
1.5 c. chopped green bell pepper
Boiled hot rice
1 C. of water
1/4 tsp. black pepper
1 can (8-oz.) of tomato sauce
5 pcs. bay leaf
Get a small skillet and on medium heat, brown up your sausages then drain off the fat drippings. Take your sausages then put them inside your slow cooker and add all other ingredients also.
Cook, covered, at low settings for 8 hours or if using high settings then cooking time would be only 4 hours. Take out bay leaves before serving on top some cooked rice.
This dish makes 6-8 servings.
Crockpot Chili con Carne Recipe VII
1 Tbsp of butter
3 Tbsps of shortening
2 c of onion; minced
2 cloves garlic; pound
3 cubes of beef bouillon; crushed
4 Tbsps of chili powder
1.5 tsps of paprika
1 tsp of ground cumin
1 tsp of oregano
1/2 tsp of cayenne pepper
1 canned tomatoes (28 oz)
1 canned tomato paste (8 oz)
1/2 c of beef stock
4 canned red kidney beans (1 lb each)
4 lbs of ground beef
Place a nonstick skillet with butter over medium heat. When butter melts, saute garlic and onion for one minute. Add beef, saute ’til light brown.
Transfer to crockpot together with the rest of the ingredients. Mix well. Cover with lid. Set heat to low. Cook ’til beans are tender (about 8-10 hours), stirring occasionally.
>> Crockpot Chili con Carne Recipe VII
Cannellini and Herbs Soup Recipe
2 pcs of hot Italian sausages; sliced
2 pcs of tomatoes (large, ripe); skinned & sliced
1/2 tsp of thyme; crumbled
1/2 tsp of basil; crumbled
1 tsp of salt
1/4 tsp of pepper
1 lb of canellini beans (or Green Northern); dried
1 tsp of beef broth
6 cup of water
1 clove garlic (large); minced
1 pc of onion (large); sliced
3 strips of orange peel; cut into 1-inch slices
1 bay leaf; crumbled
Rinse the beans. Toss into a large saucepan or pot. Pour water into the pot ’til beans are about an inch soaked. Cover and bring to a boil. Reduce heat and simmer for 2-3 minutes. Drain the water. Let the beans cool in the crockpot for one hour. Set aside.
Meanwhile, place a medium-sized nonstick skillet with butter over medium heat. When the butter melts, roll the sausages over ’til evenly browned. Transfer cooked sausage in a platter leaving the grease on the skillet. Set aside.
With same skillet, fry the garlic and onions. Once the onions are transparent and the garlic is light brown, add in the tomatoes, crumbled basil, bay leaf, crumbled thyme, sliced orange rind, salt, beef broth, and ground black pepper.
Mix well and bring to a boil. Stir occasionally. Remove saucepan from heat.
Transfer the herb mixture into the crockpot. Stir well, and then cover with lid. Set the crockpot control to low. Cook ’til beans are tender (8-10 hours).
>> Cannellini and Herbs Soup Recipe
Squash Casserole II Recipe
2 lbs. of zucchini/summer squash (yellow), sliced thin
1/2 c. of chopped onions
1 c. of carrots, pared & shredded
1 (10 1/4-oz.) can of condensed soup (cream of chicken)
1 c. of cream (sour)
1 (8-oz.) pkg. of crumbs for stuffing, seasoned
1/2 c. of melted margarine/butter
1/4 c. of flour
In a bowl, mix together soup, carrots, onions and squash. Next, get another bowl then mix together flour & cream (sour) then add this to your mixed veggies.
Toss your crumbs together with the butter then put half of it inside your Crockpot. Add in veggie mix then top it with the remainder of the crumbs for stuffing. Cook covered at low settings for about 6 to 8 hrs.
Makes 4-6 servings
Lemon-Poppyseed Upside Down Cake Recipe
1 package Bread Batter Mix (Lemon Poppyseed)
1/2 c. of water
8 ozs. sour cream (light)
1 pc. egg
For the sauce:
3/4 c. of water
1 tbsp. of butter
1/2 c. of sugar
1/4 c. juice of a lemon
Combine bread mix, water, sour cream and egg until everything is moist then spread out batter into a greased 3.5-qt. crockpot/slow cooker.
Onto a saucepan, mix together ingredients for the sauce and bring it to boiling point. Next, add in boiling sauce mix on your batter then cook covered at high settings for about 2-2.5 hrs.
The edge of your batter should be a bit brown. Turn the heat off & allow the dish to cool inside your pot for 30 mins. with its cover a bit ajar.
After it has cooled enough for handling then place a big plate on top and flip your pot to loosen out the cake.
Crockpot Beef and Beans Recipe I
1 pc of onion (large); sliced & browned
3/4 lb of bacon; diced & fried
1 canned pork & beans (large)
1 canned kidney beans (16 oz)
1 canned lima beans (buttered, 16 oz)
1 c of catsup
1/4 c of liquid smoke
A dash of pepper
1 tsp of salt
1 lb of ground beef
3 Tbsps of white vinegar
Combine all ingredients in the crockpot. Mix well. Cover with lid. Set heat to low. Cook for about 4-6 hours. May be served over steamed rice.
>> Crockpot Beef and Beans Recipe I
Slow-Cooker Creamy Corn Recipe
1 big bag of corn (frozen)
1 margarine stick
1 (8-oz.) package of cream cheese
Pepper & salt for seasoning
In a microwave-safe bowl, melt together margarine and cream-cheese & set it aside. Spray your Crockpot with some cooking spray then pour in melted margarine & cream-cheese into it. Next, add in pepper, salt & corn. Cook covered inside your Crockpot for 2 hrs. at low settings.
Crockpot Creole Chicken Recipe
A can of tomato paste
8 pcs. thighs of the chicken
1 onion (chopped)
1 ham, sliced up
A can of tomatoes (diced)
Tabasco pepper sauce (to taste)
sausage (diced)
Put all ingredients together inside the crockpot then cook it at low settings for 4 to 5 hrs. You can use a bit of cornstarch to make the dish thick. This dish is great served on top of cooked rice (brown).
Note: Ham gives this dish an interesting twist.
Crockpot Hamburger-Sausage Dip Recipe
1 lb. chuck (ground up)
1 c. of sauce (picante)
A can of soup (cream of mushroom)
2 lbs. cheese (Velveeta), sliced in pcs.
1 lb. sausage (pork)
1 tsp. powdered garlic
A can of tomatoes (RoTel)
3/4 tsp. oregano
Get your slow cooker then add in cheese slices, oregano, tomatoes, soup, powdered garlic and picante then mix everything well.
In a skillet, saute sausages and chuck until they are browned then drain and add to your Crockpot. Cook, covered, at low settings just until the cheese melts. Dip should be served together with chips.
Hot Broccoli Dip Recipe
1 (10-oz.) frozen head of broccoli, thaw it out & chop
14 ozs. cheese (Velveeta), sliced up
A stick of margarine
1(10 3/4-oz.) can of soup (cream of mushroom)
1 pc. chopped medium onion
Mix together broccoli, margarine & onions until the onions turn translucent then put them inside your crockpot.
Next, add in the mushrooms, cheese & soup mix then heat it at low settings for 1.5-2 hrs. or just until the cheese melts and the dish is thoroughly heated.
Serve together with big chips (corn) or you can also pour them on some potatoes that have been baked. This dip can be stored frozen.
Picante Cheese Dip Recipe
1.5 lbs. of browned beef (ground)
1 c. of picante sauce
1 (11-oz.) can of soup (cream of mushroom)
2 tbsps. of powdered chili
2 lbs. of processed Velveeta cheese
1 pc. of chopped onion
A stick of margarine
In a skillet, saute your onions and meat & drain off drippings. Next, add in all other ingredients inside your crockpot. Cook at low settings just until the cheese has melted (1.5 hrs.). This dish is best served with some chips (tortilla).
Crockpot Costa Rican Beef & Vegetable Soup With Yellow Rice Recipe
2 lbs. beef chunks (boneless), cubed into 1.5-inch pcs.
1 seeded large red pepper, sliced thinly in bite-sized strips
3 garlic cloves, minced
2 cans (14.5 ozs.) beef stock
1 big onion, sliced thin
1 cup of celery, sliced thin
1.5 c. of water
A bay leaf
For the yellow rice:
1 big ear of corn, sliced thickly in 3/4-inch pcs.
1/3 cup of cilantro leaves (packed lightly)
4 c. of cabbage, shredded coarsely
Pepper & salt to season
To make soup:
On any shallow pan for baking, place cubed beef a bit apart into 1 single layer then bake it for 20 mins. at 500′ F. Meanwhile, get a 3.5 qt.-sized crockpot and put in bell peppers, bay leaf, celery and onions.
After your beef has turned brown then take out of your oven and add in to the crockpot. With the pan that was used for baking, put a bit of water & stir to incorporate all the beef drippings then add this to the pot as well.
Next, add in beef stock and the remainder of your water then cook, covered, for 8 hrs. at low settings. Around 15 mins. before it’s done, make the yellow rice.
While the rice is still cooking, set your crockpot settings on high then add in corn. Cook, covered again for another 5 mins. Then add in cabbages then cook just until the cabbages have turned green (8-10 mins. more).
Next, add cilantro leaves and season it with some pepper and salt. Serve soup on serving bowls and then place 1 scoop or rice on each bowl.
To make rice:
1 3/4 cups of water
1 chopped fine small pc. of onion
1 tbsp. salad oil
A cup of long grain rice (white)
1/4 tsp. of turmeric (ground)
Get a 2-qt pan and heat some oil on it on medium flame. Then, add in onions & cook it all the while stirring just until the onions have softened but aren’t brown yet (3-5 mins.).
Add in rice & the turmeric and stir it occasionally for 1 min. Add in water then lower the heat around to really low flame then continue to cook the rice until it has become tender (20 mins.)
Beef Crockpot Stroganoff Recipe V
Salt & pepper
1 pkg of onion soup mix
1 pkg of mushroom
1 pc of onion; chopped into rings
1 pkg of beef stew meat
1 canned cream of mushroom soup
Combine all ingredients in the crockpot. Stir well. Cover with lid. Set heat to low. Cook ’til beef is tender (approximately 6-8 hours), stirring occasionally.
About an hour into completely cooking, stir in the sour cream. Stir lightly prior serving. May be used as sauce for pasta or topping for steamed rice.
>> Crockpot Beef Stroganoff Recipe V
Shredded Beef Sandwich Filling Recipe
1 pack of dressing mix (Italian)
1 c of water
1 onion soup mix
1 roast
1 large onion; sliced into rings & sauteed
Focaccia bread buns (or just slice the long bread); halved but just almost cutting through
Garlic sauce or sour cream
Cucumber; sliced
Tomatoes; diced
Cheddar cheese; grated
Tabasco (green)
Romaine lettuce; torn into whole leaves
Mayonnaise
Combine beef roast together with Italian seasoning, water, and onion soup mix in a crockpot. Mix well. Cover with lid. Set heat to low. Cook for 8-10 hours.
Take out the steak from the crockpot. Transfer it to a platter. Shred it using 2 forks. Put the shredded steak back into the crockpot. Stir well. Cook for another hour.
Spread a thin layer of mayonnaise onto the lower bread slice. Place a Romaine lettuce leaf on the smeared part of the bread. Top with a generous helping of shredded beef.
Top beef with onions, cucumber, tomatoes, drops of Tabasco (more or less, depending on desired spiciness) and grated cheese. Drizzle with beef drippings and garlic sauce.
Crown with the top bread slice. Press a bit, and then warm for a minute in an over toaster prior to serving.
>> Shredded Beef Sandwich Filling Recipe
Paprikosh Recipe
5 pcs. big-sized cubed carrots
2 pcs. big onions, thinly sliced
8 pcs. big cubed potatoes
3 tbsps. of paprika
5 pcs. big stalks of a celery
Pepper & salt for seasoning
Place all the ingredients inside your crockpot then add in water at the top of the vegetables. Water serves as a sauce in this case. Cook covered at high settings for about 4 hrs.
Crockpot Creamy Spinach Noodle Casserole Recipe
2 tbsps. of oil (vegetable)
4 pcs. of spring onions, chopped fine
2 tsps. of garlic salt
1.5 c. of cottage cheese
8 ozs. dry noodles (spinach)
1/3 c. flour (all-purpose)
1 tsp. of pepper sauce (hot)
1.5 c. of sour cream
2 tsps. Worcestershire sauce
Noodles should be cooked as per package directions then drained well. Rinse it down with running water to stop the cooking process. Add in oil and be sure to coat the pasta evenly.
On another bowl, combine together flour and sour cream. Next, add in spring onions, cheese, Worcestershire, salt and hot sauce.
Add in the pasta to the mixture. Lightly grease your crockpots’ sides then add in noodles and sour cream mix. Cook, covered, at high settings for about 1.5-2 hrs.
Lemon Baked Chicken Recipe
16 ozs. of boned & skinned chicken breast (uncooked), sliced in 4 pcs.
1 tsp. of paprika
1 tsp. lemon pepper
A lemon
Put the chicken breasts inside your crockpot/slow cooker. Next, add in juices from half of the lemon on the chicken then sprinkle with paprika and lemon pepper on the top.
Remaining half of the lemon should be cut sliced thinly then arrange the lemon pcs. all around the chicken. Cook covered at high settings for about 4 hrs.
Chunky Crockpot Apple Crumble Recipe
8-10 pcs of apples (large); skinned, core removed, & sliced into chunks
1 Tbsp of cinnamon
1/2-1 c of brown sugar
1/2 c of water
2/3 cup of all-purpose flour
1/4 tsp. salt
1/4 cup butter, softened
1/4 cup of white sugar
Combine apple chunks, water, cinnamon, and brown sugar in a crockpot. Meanwhile, in another bowl, combine the white sugar with all-purpose flour, salt, and butter. Mix it well with a fork.
Sprinkle it evenly on top of the fruit combination. Cover with lid. Set heat to low. Cook ’til apples are tender (8-10 hours). Spoon into a small serving platter. Serve chilled. Top with milk (optional).
>> Chunky Crockpot Apple Crumble Recipe
Cheesy Chicken Crockpot Recipe
Garlic; crushed
Salt & pepper
1 pc chicken; fried & chopped
2 Tbsps of butter; melted; divided
1 pkg of Italian seasoning mix (dry)
1 brick of cream cheese (8 oz); cubed
1 onion (large); chopped
1/2 c of chicken broth
1 canned cream of chicken soup
Mix the Italian seasoning with 2 Tbsps of melted butter in a large bowl ’til blended well. Toss in the chicken pieces and mix well to coat evenly.
Place seasoned chicken in the crockpot. Cover with lid. Set heat to low. Cook ’til chicken is tender (about 6-7 hours).
Approximately 45 minutes prior to cooking chicken completely, place a medium-sized saucepan with the remaining 1 Tbsp of butter, over medium heat. When the butter melts, fry onions ’til it wilts.
Stir in garlic. When the garlic turns light brown, reduce heat to low. Add in cream cheese cubes, chicken broth, and cream of chicken soup. Add a dash of ground black pepper and salt.
Stir ’til well-blended. Let it simmer – stirring frequently – ’til cheese melts. When chicken is done, pour the cheese sauce over it. Stir lightly. Cover with lid. Continue cooking for another half hour.
To serve, take out the chicken pieces first and transfer it to a platter. Spoon some sauce over it, and garnish with a sprig of parsley. Serve with steamed rice.
>> Cheesy Chicken Crockpot Recipe
Spoon Peaches Recipe
1/2 c. of sugar (brown)
2 tsps. melted margarine
3/4 c. of Bisquik
1/2 c. of evap. milk
2 c. of mashed peaches
2 tsps. vanilla
2 pcs. eggs
1/3 c. of sugar
3/4 teaspoon of cinnamon
Spray your Crockpot with some non-stick spray. Mix together Bisquik & sugars. Add in vanilla and eggs. Next, add in milk & margarine then add in cinnamon and peaches. Pour onto your Crockpot then cook at low settings for about 6-8 hrs.
Barbecue Meatballs Recipe II
Meatball Ingredients:
2/3 cup of milk (evaporated)
1 env. of onion soup mix (dry)
1-2 lbs of beef (ground)
2 tsps of Worcestershire sauce
Sauce Ingredients:
1 cup of sugar (brown)
1 Tbsp of Worcestershire sauce
2 cups of catsup
In a medium-sized bowl, combine the beef with the 2 tsp Worcestershire sauce, soup mix and evaporated milk. Mix well using fork or your hand.
Shape the meat into small balls (walnut-sized). Broil the meatballs about 3-4 inches away from the broiler ’til evenly golden (approximately 10-12 minutes).
Turn the meatballs if needed to avoid burning. Remove from the heat and set aside in the crockpot.
Combine the catsup, brown sugar and the 1 Tbsp Worcestershire sauce in a small saucepan. Whisk well. Bring it to a boil. Reduce the heat and simmer for 5 minutes. Stir occasionally.
Pour the sauce over the meatballs in the crockpot. Cover and cook on low for 3-4 hours.
>> Barbecue Meatballs Recipe II
Crockpot Lasagna Recipe
A pkg. slices of pepperoni
A pkg. of kluski noodles
A pkg. of Colby cheese, shredded
1 pound of hamburger
A pkg. of Mozzarella, shredded
1 pc. diced onion
1 big jar of spaghetti-style sauce
A pc. diced green bell peppers
1 big jar of pizza-style sauce
A can of mushrooms
In a skillet, saute together the mushrooms, green bell peppers, onions and hamburger until the meat has browned. Take out of your skillet and drain well. Get your slow cooker then add the browned meat and vegetables then add in all other ingredients inside the pot and cook at high settings for about 2-3 hrs.
Maple-Flavored Barbecue Chicken Recipe
1/2 cup of syrup (maple-flavored)
1 cup ketchup
2 tbsps. of Worcestershire
2 tsps. juice from a lemon
2 tbsps. prepared mustard
1/2 teaspoon powdered chili
1/4 teaspoon of powdered garlic
4 pcs. skinned & boned chicken breast
Put all your ingredients inside your crockpot/slow cooker then cook at low settings for 7-8 hrs. or just until the chicken pcs. are done.
Take the meat out shred it to pcs. then put back the chicken into your sauce. Best served on top cooked rice or in buns as sandwiches.
Crockpot Spaghetti Sauce Recipe
1 lb. beef (ground)
1 (6-oz.)can of tomato paste
2 lbs. sausage (country-style/italian links)
4 tbsps. oil
1/2 tsp. of oregano
1 pc. small onion, chopped fine
1 tsp. of salt
1.5 c. of water
1/2 tsp. of pepper
1/2 tsp. of red pepper (optional)
1 (29-oz.)can of pureed tomato
1 (15.5-oz.)can of tomato sauce
In a skillet, heat 2 tbsps. of oil and saute beef until it becomes browned. Before it completely browns up, add in onions & continue to saute until the onions become soft.
Put the onions and beef inside a 3.5 qt. slow cooker then add in paste, oregano, pepper, salt, water, sauce and puree then cook at low settings.
Slice up the sausage in small pcs. then brown them in another 2 tbsps. of oil on your skillet. After browning the sausages, put them into your slow cooker and continue to cook for about 12 hrs.
If you want sauce to be a bit sweet, then just add in 1/4-1/2 c. of sugar into your pot.
Crockpot Burgundy Beef Recipe II
3 lbs of beef; cut into large cubes
2 Tbsps of veggie oil
1 canned tomato bisque soup
1 envelope onion soup mix (dry)
1 canned cream of mushroom soup
1 soup can of Burgundy wine
1 canned minestrone soup
In a medium-sized bowl, dredge the beef in flour. Place a large nonstick skillet with veggie oil over medium heat.
When the oil is hot, saute the beef ’til sides are brown. Remove the beef from the heat and transfer to a platter with paper towels to drain excess fat. Transfer beef to crockpot.
Combine Burgundy wine with minestrone soup, tomato bisque soup, cream of mushroom soup, and dry onion soup in another bowl. Whisk ’til blended well. Pour this mixture over the beef.
Cover crockpot with lid. Set heat to low. Cook ’til beef is tender (approximately 6-8 hours). Stir occasionally. May be served over pasta or steamed rice.
>> Crockpot Burgundy Beef Recipe II
Streusel Pound Cake Recipe
1 (16-oz.) package of cake-mix (pound)
1/4 cup of packed sugar (brown)
1 tablespoon of flour
1 teaspoon of cinnamon
1/4 cup of nuts, chopped fine
Pound cake-mix should be prepared as per instructions from its box. Add the batter in a well floured & greased 2-lb. coffee can. Inside a bowl, mix together cinnamon, nuts, flour and sugar then spread this on top of your batter.
Put the can inside your Crockpot then cover the top with about 8 pcs. of towels (paper). Cover the pot then bake at high heat for 3-4 hrs.
Zucchini Bread Recipe
2 pcs. eggs
1/2 teaspoon of nutmeg
2/3 cup of oil (vegetable)
1/2 – 1 cup of nuts, chopped
1&1/4 c. of sugar
1&1/3 c. of peeled & grated zucchini
2 tsps. vanilla
2 cup of flour
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1 teaspoon of cinnamon
Using a hand held electric mixer, then beat the eggs just until they turn foamy & light. Next, add in vanilla, zucchini, sugar & oil. Blend everything well. In a bowl, mix the nuts w/ your dry ingredients then add this to the zucchini batter.
Pour the batter into your floured & greased 2 lb. coffee can/2-qt. bread mold. Then place the mold/can inside your Crockpot and cover using 8 towels (paper).
Then, cover then bake at high settings for 3-4 hrs. Don’t check on it often or take off the cover till the last 1 hr. of the baking process. Allow to stand for 5 mins. prior to taking off the mold
Lemon Tarragon Chicken With Asparagus Recipe
1 lb. of frozen boneless chicken breast
1/4 c. of chicken broth
1/4 c. juice from a lemon
1 tsp. of dried tarragon
1 pkg. of asparagus (frozen) OR fresh asparagus, cooked partially
1/2 c. of whipping/heavy cream
2 tbsps. of flour
Pepper & salt for seasoning
Place your chicken breast inside of your slow cooker then add in stock, tarragon and juice from the lemon. Cook at low settings for 6 hrs. Then, add in asparagus.
Next, whisk flour and cream together then add to your slow cooker with the chickens. Continue cooking for 1 more hour at high settings or just until the asparagus becomes tenderized & sauce becomes thick. Dish is best served on cooked rice/noodles.
Southwest Chicken and Apple Recipe
2 pcs of apples (medium-sized)
1 onion; minced
1 green bell pepper (small); seed removed & chopped finely
3 garlic cloves; pressed
1 tsp of ginger; ground
2 Tbsps of currants; dried
1 Tbsp of curry powder
1/4 tsp of red pepper (cayenne); ground
1 canned tomatoes (14.5 oz); diced
6 pcs of chicken breast fillet halves (small, 14.5 oz); skinned, rinsed, drained and sliced thinly
1/2 c of broth of chicken
1 c of white rice (long-grain)
1 lb shrimp (large raw); deveined & shelled
1/3 c of almonds: slivered
Salt
Combine the apples, chopped onions, chopped bell peppers, crushed garlic, curry powder, dried currants, ground ginger, cayenne pepper and tomatoes in a large crockpot. Mix well. Set it aside.
Assemble the chicken on top of the apple and tomato mixture in such a way that each slice would slightly overlap with the other. Add in the chicken broth. Put on the lid. Set the heat to low. Cook ’til chicken becomes really tender (6-7 hours).
Gently take out the chicken. Transfer it to a covered platter, leaving the broth in the crockpot. Stir the rice into the broth ’til mixed well. Cover with lid. Continue cooking – as you stir occasionally – ’til rice is nearly done (approximately 30 minutes).
Add in the shrimp. Add a dash of ground black pepper and salt. Stir lightly into rice mixture.
Return the chicken slices on top of the rice mixture the way it was previously assembled. Cover again. Continue cooking ’til shrimp turns orange (about 10-15 minutes).
While waiting, place a nonstick skillet over medium heat. When the skillet is hot, toss in the almonds. Stir occasionally ’til lightly toasted. Remove from heat; and then set it aside.
When cooked, carefully spoon a generous helping of the meal onto a serving platter. Top with toasted almonds and a sprig of parsley prior to serving.
>> Southwest Chicken and Apple Recipe
Vegetable Pasta For Crockpot Recipe
12 ozs. fettucine
1.5 c. of fresh mushrooms, sliced
2 tbsps. margarine/butter
1 pc. zucchini, sliced into 1/4-inch thick
4 pcs. onions (green), sliced
1 pc. squash (yellow), sliced into 1/4-inch thick
2 pcs. carrots, sliced thin
1 pkg. of frozen broccoli, cut up
2-3 garlic cloves, minced
1/2 tsp. of dried basil
1/4 tsp. of salt
1/2 tsp. of pepper
1 c. grated cheese (Parmesan)
1 c. of mozzarella, shredded
1 c. of cream
2 pcs. egg yolks
Grease your Crockpot using butter. Next, add in garlic, onions, broccoli, mushrooms, carrots, squash, zucchini, parmesan and seasonings inside the pot. Cook covered at high settings for 2 hrs.
Fettuccine should be cooked as per instructions from its package. Next, add in cooked pasta, egg yolk, cream & mozzarella then blend everything well. Continue to cook for about 15-30 mins. until everything is heated through.
When it is time to serve, just place the settings of your Crockpot to low then continue heating for 30 mins.
Makes six servings.
Salmon And Potato Casserole Recipe
4 pcs. of peeled potatoes, sliced thin
1 ( 10 3/4 -oz.) can of soup (cream of mushroom)
3 tbsps. of flour
1/4 c. of water
Pepper & salt
1 med. chopped onion
1 (16-oz.) can of drained salmon, flake it up
Nutmeg
Put 1/2 of your potatoes inside your lightly greased crockpot. Sprinkle in 1/2 of flour, pepper & salt. Layer out 1/2 of salmon then scatter 1/2 of onions as well. Do the layers again in the same order.
Mix together water and soup then pour this on your salmon-potato mix. Finish with a dusting of nutmeg. Cook covered at low settings for about 7 to 10 hrs.
This dish makes 6 servings.
Cheese and Broccoli Dip Recipe
2 boxes of broccoli (frozen, 10 oz); boiled, drained & chopped
1/4 c of sour cream
1/2 lb of cheese (Mexican Velveeta); grated or diced
1/2 lb of regular cheese (Velveeta); grated or diced
1 tbsp of garlic salt
2 canned cream of mushroom soup
Combine the mushroom soup, garlic salt, and sour cream in a medium-sized bowl. Whisk well ’til smooth. Set aside.
Melt the Mexican Velveeta cheese, regular Velveeta cheese in the crockpot. Once the cheese has melted, pour the soup mixture into the crockpot. Stir ’til well-blended. Cover with lid.
Cook for 2 hours, stirring occasionally. Serve it as topping for tortilla or potato chips together with jalapeno or salsa.
>> Cheese and Broccoli Dip Recipe
Texas Chili Recipe
6 slices of bacon
1 (28-oz.) can of tomatoes, sliced
2 (15-oz.) cas of drained beans (kidney)
2 pounds cubed beef (boneless)
1 cup onion, chopped fine
1 (8-oz) can of tomato-sauce
1/2 cup of carrots, sliced thin
1 teaspoon of salt
1/2 cup of green peppers, chopped fine
1/2 cup of celery, chopped fine
2 tbsps. parsley, minced
2 garlic cloves, minced
2 tbsps. powdered chili
1 pc. bay leaf
1/8 teaspoon of pepper
The bacon should be fried until crispy then drain them on some paper towels. 1/2 of the cubed beef should be browned on the bacon fat for 5 mins. Put inside your Crockpot.
Do the same with the remainder of the meat. Next, add all other ingredients inside your Crockpot. Cook covered at low settings for 10 hrs. until beef becomes tenderized.
Occasionally stir it. If there is no Crockpot available then just use a big pot w/cover at cook at the stove at low settings then just follow the same directions.
Pudding Cake Recipe
1/2 c. of milk
1/2 c. of walnuts/pecans, chopped coarse
1/2 c. of sugar
1/4 c. of cocoa (unsweetened)
1/2 tsp. of salt
1 c. of water (boiling)
1 tsp. extract (vanilla flavored)
1/2 c. of syrup (chocolate)
1 c. of flour
1/4 c. of oil
2 tsps. of baking powder
Ice cream/whipped cream
Combine flour, sugar, pecans/walnuts, cocoa, baking powder & salt onto a 6-inch cup of mold. Next, add in vanilla, oil & milk. In a bowl, blend together choco syrup & water then pour this on your batter.
Put a small-sized trivet in the bottom part of your Crockpot then add in two cups of heated water. Put the mold inside your Crockpot then cover it with about four layers of paper towels. Cook covered at high settings for 3-4 hrs. Best served together with some cream and it should be served warm
Apple Spread Recipe II
4 apples; peeled, cored & cut into chunks
1 c of sugar (brown)
Juice of one lemon
1 Tbsps of cinnamon
1 c of apple cider
Toss the apples into the crockpot (3.5 quarts). Stir in brown sugar, lemon juice, and apple cider. Mix well. Cover with lid. Set heat to low.
Cook ’til apples are tender (approximately 6-8 hours). When cooked, sprinkle with cinnamon. Stir well. Continue cooking for another 8-10 hours ’til it lightly browns. Stir occasionally.
Transfer the mixture into a blender. Process ’til smooth. May be returned to slow cooker ’til preferred consistency, in case blended apple mixture is not thick enough.
Let it cool ’til just warm. Transfer to dry sterilized jar with tight lid.
>> Apple Spread Recipe II
Ham and Bean Crockpot Soup Recipe
1 lb of white beans (small)
8 cup of water
1 cup of onion; chopped
1 cup of celery; diced
2 Tbsps of parsley; minced
1 tsp of salt
1 bay leaf
1/4 tsp of ground black pepper
2 cup of ham; sliced
Pour water into the crockpot. Toss in the white beans, ham, onions, celery, parsley, salt, pepper and bay leaf. Mix well. Cover with lid. Set heat to low. Cook ’til beans become tender (8-10 hours).
>> Ham and Bean Crockpot Soup
Honey-Grazed Pork Roast with Cranberries Recipe
Pepper & salt
1 cup of cranberries; chopped finely
1 tsp of orange rind; grated
1/8 tsp of cloves; ground
1/8 tsp of nutmeg
1/4 cup of honey
3-4 lbs of pork roast; rinsed & drained
Rub the pork roast using pepper and salt. Place the roast in the crockpot. In a small bowl, combine the chopped cranberries with honey, orange rind, ground cloves, and nutmeg.
Mix well. Pour this mixture over the roast. Mix lightly. Cover with lid. Set heat to low. Cook for 8-10 hours.
>> Honey-Grazed Pork Roast with Cranberries Recipe
Corn and Potato Chowder Recipe III
1/2 stick of butter; softened
3 canned of corn (16oz); strained
2 pcs of potatoes (large); sliced into 1-inch small chunks
2 pt of half-and-half
1.5 canned broth of chicken
1 pc of onion (large); sliced into small cubes
A dash of ground black pepper
1 tsp of salt
Combine corn, potato chunks, chicken broth, onions, pepper and salt in crockpot. Mix well. Cover with lid. Set heat to low. Cook for 6-8 hours. Turn off the heat. Take out potato and corn, and place into a bowl. Let it stand ’til just warm.
Transfer to blender. Process ’til nearly smooth. May have to do it in batches. Return blended corn and potato into the crockpot. Stir in butter and half-and-half. Stir well. Put lid back. Set heat to high. Cook soup for another half hour, stirring occasionally
>> Corn and Potato Chowder Recipe III