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on March 24, 2007 9:50 am
- Cajun Chicken with Rice
Ingredients:
* 6-8 chicken tenders or 4-6 chicken breasts
* 1 can crushed tomatoes
* 1 can tomato paste
* 1/2 C chopped red bell pepper
* 1/4 C minced onion
* 3 tsp. minced garlic
* 1 1/2 tsp. Cajun season
Place chicken in the crock-pot. Combine remaining ingredients in a
bowl and pour over chicken. Cook on low for 6-8+ hours. Serve over
rice.
- A1 Steaks and Potatoes
Ingredients:
* 1 bottle of A1 Marinade (this comes in several different flavors,
Classic, Chicago Style, Jamaican Jerk, etc. any of these will work)
* 4-6 petite sirloin steaks
Place steaks in the crock-pot, pour the A1 sauce over the top. Cook
on low for 6-8+ hours. Serve with a baked potato.
- Crock Pot Pork
Ingredients:
* 5-6 boneless pork chops
* 2 cans cream mushroom soup
* 1-2 cans cream chicken soup
* sliced potatoes and carrots
Add all ingredients in crock-pot. Cook on high for 3 hours and then
on low for 3 hours. Serve over rice.
- Crock Pot Cream Cheese Chicken
Ingredients:
* 4-6 chicken breasts
* 1 8-oz pkg cream cheese
* 1 packet Italian dressing
* 1 can cream chicken soup
* 1 cube butter
Melt butter with Italian dressing packet. Pour over chicken in the
crock-pot. Cook 4-6 hours. In a separate bowl, mix cream cheese
and soup together until no longer lumpy. Pour into crock-pot and
cook for another 30-45 minutes stirring every 15 minutes until
warmed through. Serve over rice.
**TIP**
Do not over cook the cream cheese as it will separate
- Crock Pot Chili
Ingredients:
* 1 pound hamburger
* 1 can dark or light kidney beans
* 1 can pinto beans
* 1 can black beans
* 2 cans stewed tomatoes
* 2-3 tbsp chili powder
* 1tsp cumin
* 1 tsp crushed red pepper
* salt and pepper
Brown hamburger and place in crock-pot. Drain one can of juice into
a bowl and mix with 1 tbsp flour, pour into crock-pot, add remaining
beans and spices. Stir well and cook on low for 6-8+ hours.
**TIP**
Brown your hamburger the night before for a quick morning recipe.
Or mix all ingredients together in a bowl the night before and add to
crock-pot in the morning!
**TIP**
If you prefer a more spicy chili add Mexican style stewed tomatoes
and more crushed red peppers!
- Crock Pot BBQ Chicken
Ingredients:
* 4-6 chicken breasts
* 1 bottle of your favorite BBQ sauce
Mix all ingredients in a crock-pot. Cook on high for 3-4 hours or on
low for 5-6 hours. Shred chicken and spoon into hamburger buns.
- Cheesy Bacon Potato Soup
Ingredients:
* 5 Cups water
* 4 chicken bouillon cubes
* 6-8 potatoes (peeled and chopped into pieces)
Cook on low for 4-5 hours.
* 6 slices of bacon (cooked and chopped)
* 1 can evaporated milk
* Grated cheddar cheese (1 cup or more depending on your
preference)
After cooking potatoes on low, add cooked/chopped bacon,
evaporated milk and grated cheddar cheese. Stir into crock-pot and
cook for another 1/2 hour until the cheese melts.
Serve in bread bowls or with homemade bread
- Salsa Chicken
Ingredients:
* 4-6 chicken breasts or tenderloins
* 1 jar of favorite salsa
Add chicken to the crock-pot and pour salsa on top of chicken. Cook
on low for 6-8 hours. Shred chicken and serve in soft tortilla shells.
Add cheese, black beans, sour cream, guacamole, etc. as toppings.
*NOTE*
I use homemade salsa for this recipe. Here is how you make it:
Ingredients:
* 1 can diced tomatoes
* 1 can diced tomatoes w/ green peppers
* 2 cans diced tomatoes with green chili’s
* 1 can tomato sauce
* 1 clove garlic (minced)
* 1 green pepper (rinsed, seeds removed and chopped into pieces)
* 1 bunch cilantro
* 1 pkg. green onions (sliced)
* 1 tbsp salt
* 1 tbsp sugar
Using your blender, pour in two cans diced tomatoes, half can
tomato sauce, half green peppers, half of the garlic and 1/4 bunch of
cilantro. Blend until smooth. Repeat steps with remaining cans, green
pepper, garlic and 1/4 bunch of cilantro. Pour into large bowl. Stir in
salt and sugar and green onions. Spoon into jars or keep in airtight
bowl in the fridge. Delicious with the above recipe or with chips!!
- Broccoli Cheese Soup
Ingredients:
* 1 - 32oz bag frozen broccoli florets
* 1 can evaporated milk
* 2 cansCampbell ’s cheddar cheese soup
* dried minced onions
Pour frozen broccoli into crock-pot. Open cans of cheddar cheese
soup and pour over the top. Pour evaporated milk on top. Sprinkle in
minced onions (a couple of TBSP). Cook on low for 4-6 hours.
- Teriyaki Pineapple Chicken
Ingredients:
* 4-6 chicken breasts or tenderloins
* 1 can pineapple chunks
* 1 bottle Lawry's Teriyaki marinade
Place chicken in crock-pot, pour marinade on top. Drain half the juice
from the pineapple and pour remaining juice and pineapple chunks
into crock-pot. Cook on low 4-6 hours.
Serve over rice.
- Taco Soup
Ingredients:
* 1 lb hamburger browned and drained
* 1 can black beans
* 1 can kidney beans
* 1 can pinto beans
* 2-3 cans stewed tomatoes w/ green peppers
* 1 packet taco seasoning
* 1 can corn
Combine all ingredients into the crock-pot and cook on low for 6-8
hours. Serve at the table with sour cream and Fritos Scoops as
silverware!
- Honey Ribs and Rice
Ingredients:
* 2 pounds extra-lean back ribs
* 1 can (10 1/2 ounces) condensed beef stock
* 1/2 cup water
* 2 tablespoons maple syrup
* 2 tablespoons honey
* 3 tablespoons soy sauce
* 2 tablespoons barbecue sauce
* 1/2 teaspoon dry mustard
* 1-2 cups quick cooking rice
If ribs are fat, place on broiler rack and broil for 15 to 20 minutes;
drain well. Otherwise, wash ribs and pat dry. Cut ribs into single
servings. Combine remaining ingredients except rice in Crock-Pot;
stir to mix. Add ribs. Cover and cook on Low for 8 to 10 hours or on
High for 4 to 5 hours. Serve with rice.
- Tortellini Soup
Ingredients:
* 1 LB. Italian sausage (hot or mild)
* 1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano
* 1 pkg (9 oz.) fresh or frozen cheese tortellini
* 1 can (14 oz) beef broth
* 1 c. water
* 1 tsp. oregano
* 1 tsp. basil
* 1/4 tsp. hot pepper
* 1 Tbsp. garlic
* 1 small onion chopped
* 2 zucchini, diced
* 2 green onions, sliced
* fresh grated Parmesan cheese
Brown & drain sausage. Put remaining ingredients, except tortellini &
cheese in crock-pot. Cook on low 4 - 5 hours. Turn crock-pot to
high. Add tortellini. Continue cooking until tortellini is tender. Serve
with a sprinkling of cheese.
- Cheddar Cheese Chicken
Ingredients:
* 6 chicken breasts (boneless, skinless)
* salt and pepper, to taste
* garlic powder, to taste
* 2 cans condensed cream of chicken soup
* 1 can condensed cheddar cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix
undiluted soup and pour over chicken in a crock-pot. Cook on low all
day (6 to 8 hours). Serve over rice or noodles.
- Shredded Pork
Ingredients:
~Night before~
* 3 1/2 to 4lb pork roast
* 2 tbsp brown sugar
* 1 to 1-1/2 tsp red pepper (cayenne)
* 2 tsp cumin
* 1 tsp salt
Mix together and rub on pork roast. Put in crock-pot on low all night.
~Next Morning~
Add:
* 1 can coke
* 1 cup chicken broth
* 2 gloves garlic, minced
* 1 small onion, chopped
Keep on low until ready to serve for lunch or dinner.
About 1 hour before serving, shred roast and add 1 cup brown
sugar. Use in tacos or on salad with tomatillo dressing.
- Apricot Chicken or Pork
Ingredients:
* 4 chicken breasts (or equal amount of pork chop)
* 2-4 C apricot jam
* 1 pkg onion soup mix
Mix jam and soup mix together, spread over chicken (or pork). Place
in crock-pot on low for 6-8 hours. Serve over rice or noodles, along
with a green salad.
- Pantry Pot Roast
Ingredients:
* 1 2-pound beef chuck pot roast
* 1 tablespoon cooking oil
* Dash of salt and pepper
* 1 7- to 8-ounce package mixed dried fruit
* 1 large onion, cut into thin wedges
* 1/4 teaspoon ground allspice
* 1 5-1/2-ounce can apple juice
In a warm pan, brown all sides of the roast, sprinkling with salt and
pepper. Cut up large pieces of fruit into bite sized pieces. In a 3-1/2-
or 4-quart electric crockery cooker, place fruit and onion. Add
browned meat. Sprinkle with allspice, add apple juice. Cover and
cook on low-heat setting for 8 to 10 hours or until meat is tender.
(Or, cover and cook on high-heat setting for 4 to 5 hours or until
meat is tender.) Makes 6 servings.
*Kitchen Tip: Don't confuse the fruits in this recipe with dried fruit bits.
Look for the packaged mixture of regular-size dried fruits.
- Basil Chicken
Ingredients:
* 4 boneless, skinless chicken breasts
* 1/2 teaspoon pepper
* 1 tsp dried basil
* 1 can cream of celery soup
* 1/2 green pepper, sliced
Place chicken breasts in slow cooker. Sprinkle with pepper and
basil. Spread soup on top of chicken. Arrange slices of green pepper
on top of soup. Cover and cook on low 6 to 8 hours or high 4 hours.
Serve over pasta.
- Tamale Pie
Ingredients:
* 3/4 cup yellow cornmeal
* 1 cup beef broth
* 1 pound ground beef
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 16 ounces thick and chunky salsa
* 16 ounces whole-kernel corn -- drained
* 1/4 cup sliced ripe olives (optional)
* 1/2 cup shredded Cheddar cheese
In a large bowl, mix together the cornmeal and beef broth; let stand 5
minutes. Stir in beef, chili powder, cumin, salsa, corn, and olives.
Pour into crockpot. Cover; cook on low for 4-8 hours or until thick.
Turn heat to high. Sprinkle cheese over top; cover and cook another
5 minutes or until cheese melts.
- French Onion Soup
Ingredients:
* 2 Tbsp butter, melted
* 3 onions, sliced and separated into rings
* 1 package gravy mix
* 3 cups water
* 4 slices French bread, cubed
* 4 slicesSwiss Cheese
Place the sliced onions in the slow cooker. Pour in the butter and mix
thoroughly. Stir in the bread and add the water and gravy mix. Stir
well. Cover cook on Low for 10 to 18 hours or on High for 4 to 5
hours. Cover with Swiss cheese before serving.
- BBQ Baked Beans
Ingredients:
1 pound hamburger
1 onion
1 bottle Kraft original BBQ sauce
1 pound bacon
4 cans Pinto beans (drained)
1/4 cup brown sugar
2 green bell peppers (chopped)
2 tsp. mustard
Sautee hamburger, onion and bell pepper, drain, add to crock pot.
Sautee bacon, cut up in bite size pieces or smaller. Add to crock-
pot... add in BBQ sauce, mustard and brown sugar. Add salt and
pepper to taste. Taste test to make sure enough brown sugar has
been added. If mixture is to thick you can add a bit of water... but you
do NOT want it to be a soupy consistency... you want to it to be a
little thick. Turn crock-pot on low and cook about three to four hours.
The longer this cooks, the better the flavor will be.
- BBQ Pork Sandwiches
Ingredients:
* 1/2 cup barbecue sauce
* 1/2 cup purchased sweet and sour sauce
* 1 garlic clove -- minced
* 2 pounds boneless country-style pork ribs -- trimmed of fat
* 6 Kaiser rolls -- split
Combine all ingredients except pork and rolls in crock-pot; mix well.
Add pork; stir to coat. Cover; cook on low setting for 8 to 10 hours.
Remove pork from slow cooker. Shred pork by pulling apart with 2
forks. Add pork back to sauce in slow cooker; mix well. If desired, to
toast rolls, place cut sides up on un-greased cookie sheet; broil 4 to
6 inches from heat for 1 to 2 minutes. Spoon about 1/2 cup pork
mixture into each roll.
- Jambalaya
Ingredients:
* 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 pound fresh or frozen shrimp, shelled and 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.
- Easy Macaroni and Cheese
Ingredients:
* 2 cups (8 ounces) elbow macaroni
* 1/4 cup butter or margarine
* 1 teaspoon onion powder (optional)
* 1/4 teaspoon salt
* Pinch of freshly ground pepper
* 1 (8 ounce) package processed cheese, sliced
* 1/2 cup evaporated milk or buttermilk
Cook macaroni in boiling water for 4 minutes; drain. Return to pot
and toss with margarine, onion powder, salt and pepper. Make 2
layers, macaroni and cheese in crock. Pour milk over all. Cook on
low for 3 hours on high for 1.5 hours or until hot. Serve from crock.
Makes 6 crusty servings.
- Magic Meat Loaf
Ingredients:
* 2 lbs ground chuck
* 1/2 cup green pepper, chopped
* 1/2 cup onion, chopped
* 1-1/2 tsp salt*
* 1 cup cracker crumbs*
* 1 egg
* 1 pkg (3/4 - 1 ounce) brown gravy mix
* 1 cup milk
Mix all ingredients in large bowl. Shape into a loaf and place in crock-
pot. Cover and cook on low 10 hours. *Note: Use seasoned bread
crumbs and omit the salt - the gravy contains plenty of sodium.
Variation: Omit gravy mix and milk - add one 8-ounce can tomato
sauce. Stir half into ingredients and pour remaining sauce over top of
loaf - cook as directed above.
- Breakfast Potatoes
Ingredients:
* 4 Potatoes, sliced
* 1 Onion, sliced fairly thin
* 4 oz. Cheese, grated
* 1 Tbsp Margarine or Butter
* 4-6 slices of Bacon, fried or micro waved
(If in a rush, use the Bacon-Bits from the bottle, sprinkle liberally)
Layer: Potatoes and margarine; then, onions; then, bacon; then,
cheese. Repeat. Cook on low for 8 to 10 hours. This recipe serves
6.
-
- Sweet & Sour Pork
Ingredients:
* 3 cups cubed peeled potatoes (Idaho or Yukon gold)
* 1 cup chopped onion
* 3 pound pork roast, trimmed
* 4 cloves garlic, minced
* 1 cup water
* 1/2 cup ketchup
* 3 tablespoons red wine vinegar
* 2 tablespoons light brown sugar
* 2 tablespoons reduced-sodium soy sauce
* 1 teaspoon Dijon mustard
* 1/2 teaspoon ground black pepper
* Salt
Arrange potatoes and onion in bottom of slow cooker. Place pork on
top of potatoes and onion. Spread garlic all over pork. In a medium
bowl, whisk together water, ketchup, vinegar, sugar, soy sauce,
mustard, black pepper and salt. Pour mixture over pork. Cover
and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Pulled Pork Sandwiches
Ingredients:
* 12 ounces leftover cooked pork, shredded
* 1 cup reduced-sodium chicken broth
* 2 tablespoons balsamic vinegar
* 2 tablespoons light brown sugar
* 1 tablespoon chili powder
* 1 teaspoon paprika
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 4 Kaiser rolls, halved
Put pulled pork into the marinade mixture overnight. The next day
place pan over medium heat and bring to a simmer. Cook 15
minutes, until liquid reduces and sauce thickens. Serve pork on
halved Kaiser rolls.
- Baby Back Ribs
Ingredients:
* 2 racks of baby back ribs, 1 1/2 - 2 lbs. each
Sauce:
* 1/2 tsp. onion powder
* 2 cups ketchup
* 2 tbs. Worcestershire sauce
* 1/4 cup molasses
* 1/4 cup brown sugar
* 2 tbs. liquid smoke
* 1/2 tsp. hot pepper sauce
Rinse and dry the ribs. Turn unit to High, insert rack to
accommodate ribs. In a bowl, combine the sauce ingredients and
blend well. Reserve 1/2 for serving. Liberally coat each side of ribs
with sauce. Place ribs in crock-pot and cook for 5 hours or until ribs
are very tender and can be easily separated. Brush the ribs with
sauce several times during cooking for better flavor. Serve with
reserved sauce.
- Vegetarian Enchilada Casserole
Ingredients:
* 1 (28 oz) can crushed tomatoes in puree
* 1 (14.5 oz) can chunky salsa
* 1 (6 oz) can tomato paste
* 2 cans black beans -- rinsed & drained
* 1 can corn -- drained
* 1 (4 oz) can green chilies -- chopped
* 1 1/2 tbsp ground cumin
* 1/2 tsp garlic powder
* 5 corn tortillas -- cut to fit c/p
* 1 can sliced black olives -- drained
In a large bowl, combine the tomatoes, salsa, tomato paste, beans,
corn, green chilies, cumin and garlic powder; mix well. Ladle about 1
cup of the mixture into the bottom of a 4 qt slow cooker; spread
evenly. Top with 1-1/2 tortillas, cutting to fit as necessary.
Spread on 1/3 of the remaining tomato mixture. Repeat these layers
2 more times, ending with the rest of the tomato mixture; spread
evenly over the top. Sprinkle the sliced olives overall. Cover and
cook on the LOW setting about 5 hours. Serve hot.
- Garlic Lime Chicken
Ingredients:
* 1 whole fryer chicken
* 2 limes sliced in half
* Several cloves of garlic, whole
* 2 Tbsp butter
* 1 can mushrooms
* 1 cup liquid (1/2 C wine, 1/2 C water OR 1 C water)
Rinse chicken, stuff with limes, garlic, and butter. Place in crock-pot
with liquid and mushrooms. If you don't want to cook with wine, just
do one cup of water. Sprinkle salt and pepper on top of chicken.
Cook on low for 4-8 hours. No need to carve. Meat is so tender it
comes off easily. Make gravy with drippings and serve.
- Asian Pork Roast
Ingredients:
* 3-4 lb Pork roast
* 1 tbsp Flour
* 1 tbsp Sugar
* 1 tsp Garlic powder
* 1/2 tsp Ginger
* 1/2 tsp Salt
* 1/2 C Orange juice
* 1/4 C Lemon juice
* 1/4 C Soy sauce
* 2 tbsp Ketchup
Mix ingredients together, except roast. Place roast (Brown roast
before placing in the crock pot, if desired) in crock pot and pour
mixture over it. Cook on low for 6-8 hours.
- Creamy Black Bean Salsa Chicken
Ingredients:
* 2-4 chicken breasts
* 1 C chicken broth
* 1 C salsa
* 1 can corn (drained)
* 1 can black beans (drained)
* 1 pkg taco seasoning
* 1/2 C sour cream
* 1 C grated cheddar cheese
Place chicken in crock, pour broth, salsa, corn, beans and taco
seasoning over chicken. Cook for 6-8 hours on low. Remove
chicken with slotted spoon and place on plate or serving tray. Stir in
sour cream and cheese. Shred chicken with 2 forks and return to
crock-pot. Mix well and serve with warm tortillas and Spanish rice.
- Apple Chicken
Ingredients:
* 2 C sliced onions
* 2 apples, peeled, cored and sliced (thick slices if you don't want
them to end up basically disintegrated)
* 2 pounds cut up chicken pieces
* 1/2 tsp salt
* 1/4 tsp ground black pepper
* 2 tbsp chopped fresh rosemary leaves
* 1 C reduced-sodium chicken broth
* 1 can cream of celery soup
* 2 C cooked rice (white or brown)
Arrange onion and apple slices in bottom of slow cooker. Place
chicken pieces on top and season all over with salt and black
pepper. Sprinkle rosemary over chicken. In a medium bowl, whisk
together chicken broth and soup. Pour mixture over chicken. Cover
and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.
- Sour Cream Pork Chops
Ingredients:
* 6 pork chops (1 in. thick)
* 2 cubes chicken bouillon
* 2 C boiling water
* 2 tbsp all purpose flour
* 1/2 C all purpose flour
* 1 (8 oz) container sour cream
* 1 large onion
* Salt & pepper to taste
* Garlic powder to taste
Season pork chops with salt, pepper and garlic powder, then dredge
in 1/2 C. flour. In a small skillet over medium heat, lightly brown
chops in small amount of oil. Place chops in crock-pot and top with
onion slices. Dissolve bouillon cubes in boiling water and pour over
chops; cover and cook on low 7-8 hours. Preheat oven to 200
degrees F (95 degrees C). After the chops have cooked, transfer
chops to the oven to keep warm. Be careful--the chops are so
tender they will fall apart. In a small bowl, blend 2 tbsp flour with sour
cream; mix into meat juices. Turn crock-pot to High for 15-30
minutes or until sauce is slightly thickened. Serve sauce over pork
chops.
- Weight Watchers Beef Stroganoff
Ingredients:
* 1 (1-pound) top round steak (1 inch thick)
* 1 (8-ounce) package pre-sliced fresh mushrooms
* 1 C chopped onion
* 1 tbsp dried parsley flakes
* 2 tbsp Dijon mustard
* 3/4 tsp salt
* 1/2 tsp dried dill
* 1/2 tsp pepper
* 3 garlic cloves, minced
* 1/3 C all-purpose flour
* 1 C beef broth
* 1 (8-ounce) container 50%-less-fat sour cream
* 2 C hot cooked medium egg noodles (about 4 ounces uncooked),
cooked without salt or fat
Trim fat from steak; cut steak diagonally across grain into ***188;-inch-
thick slices. Place sliced steak, mushrooms, and next 7 ingredients
into 3-quart electric slow cooker; stir well. Place flour in a small bowl;
gradually add broth, stirring with a whisk until blended. Add broth
mixture to slow cooker; stir well. Cover with lid; cook on high-heat
setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or
until steak is tender. Turn slow cooker off; remove lid. Let stroganoff
stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
Yield: 4 servings (serving size: about 1 cup stroganoff and ***189; c
noodles).
- Saucy Meatballs
Ingredients:
* 1 pkg (6 oz.) STOVE TOP Stuffing Mix for
* 1-1/2 lb. lean ground beef
* 1 egg, lightly beaten
* 1/2 C water
* 2 C sliced mushrooms
* 2 medium green peppers, sliced (about 2 cups)
* 4 C spaghetti sauce
* 1 pkg (1 lb.) spaghetti
* 1/3 C Grated Parmesan Cheese
Combine stuffing mix, meat, egg and water. Shape into 1-inch balls.
Place in slow cooker; top with mushrooms, peppers and spaghetti
sauce.
Cover with lid. Cook on LOW for 6 to 8 hours (or on for HIGH 3 to 4
hours). Cook spaghetti as directed on package; drain. Serve
meatballs
with sauce over spaghetti. Sprinkle with cheese.
- Honey Mustard Chicken Wings
Ingredients:
* 3 pounds chicken wing drummettes
* 1 tsp salt
* 1 tsp pepper
* 1/2 C honey
* 1/2 C barbeque sauce
* 2 tbsp spicy brown mustard
* 1 clove garlic, minced
* 3 to 4 thin lemon slices
Rinse chicken and pat dry. Cut off wing tips; discard. Cut each wing
at joint to make two pieces. Sprinkle salt and pepper on both sides of
chicken. Place wing pieces on broiler rack. Broil 4 to 5 inches from
heat about 10 minutes, turning halfway through cooking time. Place
broiled chicken wings in slow cooker.
Combine honey, barbeque sauce, mustard and garlic in small bowl;
mix well. Pour sauce over chicken wings. Top with lemon slices.
Cover; cook on LOW 4 to 5 hours. Remove and discard lemon
slices. Serve wings with sauce.
- Chili Mac
Ingredients:
* 1 pound ground beef or turkey
* 1 can (14.5 oz) diced tomatoes, drained
* 1 C chopped onion
* 1 clove garlic, minced
* 1 tbsp chili powder
* 1/2 tsp salt
* 1/2 tsp dried oregano
* 1/4 - 1/2 tsp red pepper flakes
* 1/4 tsp black pepper
* 8 oz Reduced Card Elbow noodles (4 C cooked)
* Grated cheddar cheese
Brown ground beef or turkey in large skillet, drain off fat. Place
cooked meat in slow cooker with remaining ingredients except
elbows and cheese. Mix well. Cook on LOW 4 hours. Cook elbows
according to package directions; drain. Stir in cooked elbows and
cook on LOW 1 hour more. Top each serving with grated cheese, if
desired.
*NOTE* Add your favorite beans to this dish, 1 can of black, kidney,
or pinto etc.
- Chicken Parisienne
Ingredients:
* 6 boneless skinless chicken breasts, cubed
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp paprika
* 1 can condensed cream of mushroom or cream of chicken soup,
undiluted
* 2 cans (4 oz each) sliced mushrooms, drained
* 1/2 C dry white wine (optional - can be substituted with 1/2 C water)
* 1 C sour cream
* 6 C hot cooked egg noodles
Place chicken in slow cooker. Sprinkle with salt, pepper and paprika.
Add soup, mushrooms and wine/water to slow cooker; mix well.
Cover; cook on HIGH 2 to 3 hours, or LOW 4 to 6 hours. Add sour
cream during the last 30 minutes of cooking. Serve over noodles.
TIP: For a variation, try this dish over hot cooked rice instead of
noodles.
- Decadent Chocolate Delight
Ingredients:
* 1 pkg chocolate cake mix
* 1 C sour cream
* 1 C chocolate chips
* 1 C water
* 4 eggs
* 3/4 C vegetable oil
* 1 pkg (4-serving size) instant chocolate pudding and pie filling mix
* Vanilla ice cream
Grease inside of slow cooker. Combine cake mix, sour cream,
chips, water, eggs, oil and pudding and pie filling mix in slow cooker;
mix well. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Serve hot/warm with vanilla ice cream.
- Hearty Calico Bean Dip
Ingredients:
* 3/4 lb ground beef
* 1/2 lb sliced bacon, crisp-cooked and crumbled
* 1 can baked beans
* 1 can great northern beans, rinsed and drained
* 1 can kidney beans, rinsed and drained
* 1 small onion, chopped
* 1/2 C brown sugar
* 1/2 C ketchup
* 1 tbsp vinegar
* 1 tsp prepared yellow mustard
* Tortilla chips
Brown ground beef in large nonstick skillet, drain and discard fat.
Spoon meat into slow cooker. Add bacon, beans, onion, brown
sugar, ketchup, vinegar and mustard to slow cooker; mix well.
Cover; cook on LOW 4 hours or on HIGH 2 hours. Serve with tortilla
chips.
- Corned Beef and Cabbage
Ingredients:
* 6 to 8 medium potatoes, peeled, cut into 1/2-inch slices
* 3 medium carrots, thinly sliced
* 2 ribs celery, thinly sliced
* 1 corned beef brisket, about 3 pounds
* 1 cabbage, about 2 pounds
* 1/2 tsp black pepper
* 1 1/2 C water
Lightly butter or spray a 5 to 6-quart crock-pot; layer potato slices
over bottom of pot with carrots. Place corned beef on vegetables.
Slice cabbage into 8 wedges and arrange around meat. Sprinkle with
the pepper and add water. Cover and cook on LOW setting for 7 to 8
hours, until meat and vegetables are tender. Remove meat to a
platter; cover with foil and rest for 10 to 15 minutes before slicing.
- Raspberry Chocolate Caramel Fondue
Ingredients:
* 1/2 C seedless raspberry jam or preserves
* 12 oz pkg semi-sweet chocolate chips
* 12 oz bottle/jar caramel ice cream topping
Combine all ingredients into greased slow cooker. Cover; cook on
LOW 1 1/2 hours, stirring every 30 minutes until smooth. If fondue is
too thick, stir in 1 tbsp at a time of evaporated milk until desired
creamy consistency. Keep warm up to 2 hours.
Dipping suggestions: chocolate chip cookies, any and all fruit (apple
slices, pineapple, bananas, strawberries, etc.), bite size cake
pieces, gummy bears, marshmallows, licorice, etc..
- Chicken Pot Pie
Ingredients:
* 4-5 C diced potatoes (raw)
* 3-4 C baby carrots, diced
* 4 boneless skinless chicken breasts
* 1 tsp garlic salt
* 1 tsp black pepper
* 1 tbsp dry onion
* 2 cans cream chicken soup
* 1 1/2 C frozen peas
* 1 pkg Pillsbury refrig. biscuits
* 1 C shredded cheese
Fill crock pot 2/3 full of veggies, layering potatoes, carrots. Place
chicken on top of veggies, sprinkle with garlic, pepper, and dry
onion. Spread cream of chicken soup on top. Cook on HIGH 4-5
hours or LOW 6-8 hours (or til veggies are tender). Shred the
chicken, stir in peas, replace lid and heat 20 minutes. Bake biscuits
according to package instructions. Break in half and spoon chicken
mix on top, sprinkle with shredded cheese.
- Extra Good Mashed Potatoes
Ingredients:
* 5 lb bag potatoes, boiled and mashed
* 1 1/2 C sour cream
* 3 tsp salt
* 1/4 tsp pepper
* 2 tbsp butter
Mix all ingredients together in slow cooker. Cook on LOW for 5-6
hours. *Note: Don't add milk or butter when mashing the potatoes,
they need to be plain potatoes
- Harvest Ham Supper
Ingredients:
* 6 carrots, sliced in half lengthwise
* 3 sweet potatoes, sliced in half lengthwise
* 1 pound boneless ham (about 1 1/2 lbs)
* 1 C maple syrup or maple-flavored syrup
Place carrots and potatoes in bottom of slow cooker to form a rack.
Place ham on top of vegetables. Pour syrup over ham and
vegetables. Cover; cook on LOW 6 to 8 hours.
TIP: Maple-flavored syrup is a mixture of a less expensive syrup,
usually corn syrup and maple syrup. Once opened, maple syrup
should be
refrigerated.
- Turkey Tacos w/ Spicy Sour Cream Dressing
Ingredients:
* 1 lb ground turkey
* 1 medium onion, chopped
* 1 can tomato paste
* 1/2 C chunky salsa
* 1 tbsp chopped fresh cilantro
* 1/2 tsp salt
* 1 tbsp butter
* 1 tbsp all purpose flour
* 1/4 tsp salt
* 1/3 C milk
* 1/2 C sour cream
* ground red pepper
* taco shells
Brown turkey and onion in large skillet over medium heat, stirring to
separate meat. Combine turkey mixture, tomato paste, salsa,
cilantro and 1/2 tsp salt in slow cooker. Cover; cook on LOW 4 to 5
hours. Just before serving, melt butter in small saucepan over low
heat. Stir in flour and 1/4 tsp salt; cook 1 minute. Carefully stir in milk.
Cook and stir over low heat until thickened. Remove from heat.
Combine sour cream and a sprinkle of ground red pepper in small
bowl. Stir into hot milk mixture. Return to heat; cook over low heat 1
minute, stirring constantly. Spoon 1/4 C turkey mixture into each
taco shell; keep warm. Spoon spicy sour cream mixture over taco
filling.
- Gypsy's BBQ Chicken
Ingredients:
* 6 boneless skinless chicken breasts
* 1 bottle favorite BBQ sauce
* 6 slices bacon
* 6 slices swiss cheese
Place chicken in slow cooker. Cover with BBQ sauce. Cover; cook
on LOW 8 to 9 hours. Before serving, cut bacon slices in half. Cook
bacon in microwave or on stove top, keeping bacon flat. Place 2
slices cooked bacon over each piece of chicken in slow cooker. Top
with cheese slices. Cover; cook on HIGH until cheese melts.
*TIP: If sauce becomes too thick during cooking, add a little water*
- Overnight Oatmeal
Ingredients:
* 1 cup steel cut oats
* 1 cup dried cranberries
* 1 cup dried figs
* 4 cups water
* 1/2 cup half-and-half (can be substituted for non-fat milk)
In a slow cooker, combine all ingredients and set to LOW heat.
Cover and let cook for 8 to 9 hours. Stir and remove to serving
bowls. This method works best if started before you go to bed. This
way your oatmeal will be finished by morning.
*TIP* Add your favorite dried fruit, such as blueberries instead of
cranberries & figs, or dried strawberries and bananas, then add a
little whipped cream topping in the morning.. the possibilities are
endless and you can make this recipe work to fit your family!
- French Dip Roast
Ingredients:
* 1 large onion (chopped or sliced)
* 3 pound beef bottom roast
* 1/2 cup water
* 1 pkg. dry au jus gravy mix
* 1 can beef broth
Place onion in slow cooker and add roast. Combine water and gravy
mix. Pour over roast. Add broth. Cover; cook on HIGH 5-6 hours, or
LOW 8-10 hours. Remove meat from liquid. Let stand 5 minutes
before slicing thinly across grain.
*TIP: shred roast and serve on Kaiser rolls.
- Stew Provencal
Ingredients:
* 2 cans (14.5 oz each) beef broth, divided
* 1/3 C all-purpose flour
* 1-2 pork tenderloins (about 2 lbs), trimmed and diced
* 4 red potatoes, unpeeled, cut into cubes
* 2 C frozen cut green beans, thawed
* 1 onion, chopped
* 1 tsp salt
* 1 tsp dried thyme
* 1/2 tsp black pepper
Combine 3/4 C beef broth and flour in small bowl, set aside. Add
remaining broth, pork, potatoes, beans, onion, garlic, salt, thyme and
pepper to slow cooker; mix well. Cover; cook on LO
