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Fall is here and Crockpot season is upon us. This week I will be making a “CrockStar” video for Crockpot brand as part of the Walmart Moms program. I am sure many of you have your favorite “Crockpot Recipe” to share. We are going to give you the chance to win a crockpot. Who knows maybe we will even choose your recipe for our “CrockStar” video. (we will certainly give you the credit)
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Consumer Queen has written 59 posts on My Royal Kitchen.
Consumer Queen, a.k.a. Melissa, is a mom of 2 and savings specialist who enjoys getting a good deal. She uses her site as a ministry to help moms fight the rising costs of the economy by showing them ways to cut costs through couponing, shopping for sales and frugal tips.
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Our favorite crockpot recipe is boneless chicken breast, cream of chicken soup and powered ranch dressing. Let it cook on low all day. Perfect when you get home!
OMG that sounds wonderful! So easy too
Before serving add a layer of canned biscuits and cook on high until the biscuits are cooked. Add a salad or vegetable and your meal is complete
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C.P. Cornbread Dressing
4 1/2 cups cornbread crumbs
1 (16-ounce) package herb stuffing mix
2 (10 3/4-ounce) cans cream of chicken soup
2 (14-ounce) cans low-sodium chicken broth
1 medium onion, chopped
1/2 cup chopped celery
4 large eggs
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, cut up
Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set.
Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (7.5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest.
My favorite Crockpot recipe is Shredded Beef burritos!
I put a large roast in, add one can of beef broth, and fill the rest of
crock pot up with water. Add a little garlic salt, and jalapenos
and let it cook on low overnight. The next morning the roast
is falling apart so I shred and place in a tortilla, and there you have it!
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My favorite recipe is very simple.
Fake rotissere chicken:
Take one EMPTY crockpot
Take some foil and make several golf ball size foil balls
Insert foil balls into crockpot (enough to bascially cover the bottom –do not force them in)
Insert frozen whole chicken (or pieces)
Sprinkle with your favorite seasonings
Place lid on and cook
I cook mine for 8 hours on high for a whole frozen chicken. You do not need to add any water since when the chicken melts and cooks it creates its own juices. Be sure to make sure the chicken fits in your crockpot also. I have a smaller crockpot so I look for smaller chickens.
I never thought of doing that Karen what a great idea!
I just tried this tonight because it sounded so good, it was DELISH!!! Thanks for that!
ohhh, favorite crockpot recipes! I’ll leave two cause I can’t “chews.”
1. Italian Chicken
6 chicken breasts or parts, boneless
1 bottle Italian dressing
1 brick cream cheese
1 can cream of chicken soup (or mushroom)
Place chicken and dressing in crockpot, cook 4 hrs on high or 8 on low. One hour before serving, mix cream cheese and soup, add to the crock pot and mix to combine. Serve over noodles, rice or potatoes
2. Zuchinni Hamburger Casserole
1 lb hamburger
1/2 onion, chopped
1/2 green pepper, chopped
2 medium or one large zuchinni, sliced
1 16 oz bottle salsa
1-2 c shredded cheese
Brown hamburger with onion and green pepper till burger is cooked through and veggies are soft. Layer in crockpot with zuchinni (I do it three times, but it’s not neccessary), pour salsa overtop. Cook on low 6 hrs. 30 min before serving, add cheese over top and let melt.
OK you guys are totally making me hungry!
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Favorite Recipe, Mexican Stew:
1 Wal-Mart Rotisserie Chicken
1 can of hominy
1 can of chili beans
1 can of mild rotel
1 can of mexi-corn
1 can of stewed tomatoes
1 packet of dried ranch dressing mix (non-buttermilk)
1/2 teaspoon of salt
1/2 teaspoon of Lawry’s seasoned salt
1/2 – 1 teaspoon of pepper
Add all canned ingredients (juices included) to slow cooker. Add the ranch dressing mix, spices and mix well. Shred the rotisserie chicken and add to slow cooker. Cook on low for 4-6 hours. Serve over tortilla chips and top with sour cream and shredded cheese!
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Mama Mia Chicken Soup
Ingredients:
16oz. Tomato sauce (2 sm. cans)
6 cups Chicken broth
2 cups Cooked chicken, cubed or shredded
28 oz. Diced tomatoes
1 med. Onion, sliced and quartered
3 med. Carrots, peeled ans sliced
1/2 teaspoon Garlic salt
2 tablespoons Dried leaf oregano
1 tablespoon Dried parsley
2 Bay leaves
1 tablespoon Dried basil
1 teaspoon of salt
1/2 teaspoon Black pepper
6 oz. Shell pasta, medium
Preparation:
In large stockpot combine all ingredients except macaroni and cook until vegetables are tender. Bring to a boil add macaroni and cook until macaroni is tender, approx. 15 min. Adjust salt and pepper to taste.
You can freeze after cooking. You can make in crockpot if you do it works better if you cook pasta al dente separately, then add to soup right before serving.
sounds yummy! I think I am going to have to go to the store this week!
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Easy Corn Chowder
3 cans of cream corn
1qt ham stock or chicken
1qt cream
1 bag of frozen hash brown
1pk chop ham
2 pk Goya ham seasoning
black pepper to taste
Put all items in crock pot and cook on low all day ready when
you get home for dinner.
1/2 stick of butter
Thanks for sharing Tammy!
EASY Chicken Tacos
3 lb bag of frozen chicken breasts
1/2 cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
1 Tbs chili powder
tortillas
green onions
salsa
cheese
lettuce, shredded
Place frozen chicken in crock pot, pour in broth, and add seasonings on top. Place lid on pot, then turn on low. My crockpot runs really hot, so this cooks in about 2 hours. When chicken is done, shred with fork. Assemble ingredients for tacos on table and let everyone make their own.
This recipe is pretty good, though I had never actually measured how much seasonings I used. Mostly season to taste.
I hate tomatoes and peppers, so this is a good alternative to most recipes I had seen.
Thanks for sharing
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This recipe is so yummy and super easy that’s why I love it!!
Chicken Chili
Place as much chicken in your crockpot as you like. I usually do around 10 chicken tenders frozen or fresh.
3 cans of White Beans, including juice
1 16 oz. jar of salsa
Combine all ingredients in your crockpot and let cook for 4 hours on low. May need a little longer if your chicken is frozen.
30min before it is done, shred the chicken and add 4 oz. of Pepper Jack cheese and 4-8 oz. of Monterey Jack Cheese. Continue cooking in the crockpot until done.
We love to eat ours with tortilla chips! Yummy!! You will definitely love this recipe!!
Sounds Wonderful
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My favorite crockpot recipes is so simple and uses only two ingrediants. Put 4 boneless skinless chicken breasts in crockpot, add 1 large jar of your favorite salsa. Cook on high 4 hours or until tender. Shred and use in tacos!
Crockpot Chicken and Dumplings
2 large potato, peeled and cubed
4 carrots, peeled and sliced
1 Large onion, diced
4 cloves of garlic, minced
1 cup sliced mushrooms
1 large box chicken broth
1/2 cup all purpose flour
3 Tablespoon of salt
1 1/2 tsp ground thyme
2 Tablespoon of freshly ground pepper
8 boneless skinless chicken breast cut into 2 inch pieces
2 cups frozen green peas
Dumplings:
6 Tbsp butter, melted
1 1/2 cup all purpose flour
1/2 tsp baking powder
2 tsp salt
2tsp black pepper
1/2 cup milk
Add potato, carrot, onion, garlic and mushrooms to the crock pot. Whisk together the flour and chicken broth. Pour over veggies. Add spices and chicken pieces.
Stir well and cook on low for 6 – 8 hours.
One hour before you want to serve the chicken and dumplings, stir in the frozen peas. Let chicken mixture return to bubbling.
Stir dumpling ingredients together in a small bowl but don’t over mix. Drop into bubbling chicken mixture by tablespoonfuls.
Cook for 20 – 25 minutes or until dumplings are done in the middle.
My family loves this on a cool day~ Lisa Cook
My favorite crockpot recipe is Italian chicken.
5 – 6 Boneless skinless chicken breasts OR one medium whole chicken
1 bottle your favorite Italian Salad Dressing
Cook in crockpot on low heat for 8 hours.
It is fall off the bone delicious!
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A favorite of mine that is only 3 ingredients!
Slow Cooker Tenderloin & Potatoes
Ingredients:
Pork Tenderloin (I use the Paula Deen brand Rotisserie flavor)
1 can Cream of Chicken Soup (plain or fat free)
12 small red potatoes
Directions:
Spray slow cooker with cooking spray. Place pork tenderloin in cooker. Empty the can of cream of chicken soup over the tenderloin. Wash but don’t peel the red potatoes and place them around the tenderloin. If you can’t find the small red ones you can also substitute with large red ones sliced into chunks. You can also use other potatoes if that’s what you have on hand. Cover and cook on high for 4-5 hours or low for 8 hours.
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My new favorite recipe is salsa chicken. It is super easy and makes enough for at least one meal!
Chicken breast
salsa ( I use 2 jars)
That’s it;)
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My family’s newest favorite crockpot recipe:
Chicken Tortilla Soup
4 Chicken Breasts
1/2 cup Red Onion, diced
3 cloves Garlic, minced
7oz can Chopped Green Chiles
10oz can Green Enchilada Sauce
1 tsp Cumin
1 bunch of Cilantro, chopped
4 large Tomatoes, skin removed, chopped (fresh from garden, preferably)
6 ears of corn, steam corn then remove kernels (fresh from garden, preferably)
10oz can Chicken Broth
2 cups Water
1/2 of a Jalapeno, seeded & diced
Salt & Pepper to taste
Combine all in crockpot. Cook on High 4 hrs or Low for 6-8 hrs. Serve with Tortilla Chips, Mexican Blend Cheese & Sour Cream.
This is a new favorite recipe of mine and of my family’s. And it’s so stinkin’ easy!
CROCK POT PULLED CHICKEN SANDWICHES
In the crock pot toss in:
5-6 frozen boneless chicken breasts
1 1/3 cups BBQ Sauce (any kind will work)
1/2 cup of Italian Dressing (you can substitute with apple cider vinegar for variations)
1 onion -chopped or slices
Garlic Salt and pepper-sprinkled in
Cook on low for 6-8 hours. Take 2 forks and shred the chicken in the crock pot. Then mix in with the sauce. These are also good without buns, and I have even thought about putting them on tortillas!
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My own Recipe…can’t find the right one for it
Stuffed Cabbage Soup
Ingredients
2/3 cup water
1/3 cup uncooked white rice(Spanish rice)-I am not using rice but if I was it would be Spanish rice
a whole cabbage head-
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten-I am not using egg either
1 teaspoon salt
1/4 teaspoon ground black pepper
a little garlic salt
1 (10.75 ounce) can condensed tomato soup-I am using either 1 can of Hunts spaghetti sauce or ragu spaghetti sauce
Directions
In a medium saucepan, bring water to a boil. Add rice and stir. go buy the directions on rice package
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper,garlic salt, along with 2 tablespoons of tomato soup/spagatti sauce. Mix thoroughly.
put the the beef mixture & the cabbage leaves in crock pot.
put Hunts spaghetti sauce or ragu spaghetti in with the meat & cabbage leaves in crock pot..Cover and bring to a boil. Reduce heat to low and simmer for until done- stirring and basting with the liquid often.
my own recipe I just made
Stuffed Pepper Soup
Ingredients
2 pounds ground beef
1 green bell pepper, chopped
1 (29 ounce) can hunts or ragu spaghetti sauce
2 teaspoons salt
1 teaspoon ground black pepper
a little garlic salt
2 cups cooked white rice or Spanish rice
Directions
Cook rice how the package says to.
Cook Ground meat in a frying pan until brown.
Then In a crock pot put beef.
Add the peppers to the meat.
Stir in the spaghetti sauce, salt, pepper and garlic salt. Reduce heat to low, cover and simmer Stir in rice and cook till done.
Convenient Slow Cooker Lasagna
Makes 6-8 servings
Prep Time: 30-45 minutes
Cooking Time: 4 hours
Ideal Slow Cooker Size: 6-quart
Ingredients:
1 lb. ground beef
2 29-oz. cans tomato sauce or favorite pasta/spaghetti sauce
8-oz. pkg. lasagna noodles, uncooked
4 cups shredded mozzarella cheese or I use Sergento 6 Italian Cheese
1½ cups cottage cheese or I use Ricotta Cheese
1. Spray the interior of the cooker with nonstick cooking spray.
2. Brown the ground beef in a large nonstick skillet. Drain off drippings.
3. Stir in tomato sauce. Mix well.
4. Spread ¼ of the meat sauce on the bottom of the slow cooker.
5. Arrange ⅓ of the uncooked noodles over the sauce. (I usually break them up so they fit better.)
6. Combine the cheeses in a bowl. Spoon ⅓ of the cheeses over the noodles.
7. Repeat these layers twice.
8. Top with remaining sauce.
9. Cover and cook on Low 4 hours.
Variations:
1. Add 1 chopped onion to the ground beef in Step 2.
2. Add 1 tsp. salt to the tomato sauce and beef in Step 3.
3. Add ½ cup grated Parmesan cheese to the mozzarella and cottage cheeses in Step 6
4. Add ½ cup additional shredded mozzarella cheese to the top of the lasagna 5 minutes before serving.
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My favorite crock pot recipe is salsa chicken.
A few frozen chicken breasts
Packet of taco seasoning
Jar of salsa
Water to thin out salsa just a bit
Place frozen chicken breasts in bottom of crock pot. Pour taco seasoning over the top and then top with the jar of salsa. Add a cup or so of water and cook on low all day.
Can serve the chicken breasts whole or shred them for burritos.
Chicken, Potatoes & Baked Beans
3lbs of chicken pieces
salt
pepper
6 oz of dried small dried white beans soaked
1 medium onion chopped
4 cloves of garlic
4 potatoes cut into pieces
your favorite bbq sauce
1/4 cup of sugar
2 tsp of dried mustard
Rub the chicken pieces with salt and pepper. Place in slow cooker.
Layer the potatoes then the beans
Mix the onions, garlic, barbecue sauce, sugar and mustard together. Taste and adjust ingredients to taste.
Pour on top of chicken, potatoes & beans.
Cook 7 hours on low.
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My favorite and easiest has to be salsa chicken.
Take chicken breasts (they can be frozen still too!), top with a large bottle of jarred salsa (although I have also used my fresh pico too) and cook for about 8 hours. Turn crock pot down to low about halfway through cooking. Using forks “shred” the chicken and serve on tacos or over rice! So easy and really good! you can add black beans and corn before serving if your family likes that.
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Our favorite is Chicken Taco Soup:
Chicken Breast
Can of Corn
Can of Black Beans
Can of Rotel Mild
16oz of Chicken Broth
2 TBS of Chili Powder
1/2 tsp Garlic Powder
1/2 and Onion Chopped
Cilantro
Salt and Pepper to taste
Cover with Shredded Cheese and if you want Sour Cream when you serve
SUPER YUM-O!
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I think the best part about this is how it makes your house smell. Purely fall!
Crock Pot Apple Butter
4 qts. finely chopped tart apples
2 3/4 c. sugar
2 3/4 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. salt
2 Tbsp. lemon juice
Pour apples into pot. Drizzle lemon juice over apples.
Combine remaining ingredients and sprinkle over apples.
Cover. Cook on high 3 hours, stirring well every hour.
Reduce heat to low and cook 10-12 hours, until butter becomes thick and dark in color.
Stir occasionally with wire wisk or mash and stir with potato masher for smooth butter.
Freeze or pour into jars and seal.
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My family favorite is.. Hawaiian pulled chicken sandwiches
4 – 6 frozen chicken breasts (depending on family size)
can of crushed pineapple
1/2 bottle bbq sauce
1/2 bottle of teriyaki sauce
Cook in crockpot for approx 6- 8hrs. Shred/pull apart chicken Then serve on toasted sandwich rolls or buns. Simple as that and oh so good!!!
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Cheesy Chicken & Ranch
6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder
1 package of dry ranch seasoning
Directions
Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder and ranch seasoning. Cook on High for about 6 hours. You can serve over rice or egg noodles.
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White Chicken Chili
INGREDIENTS:
6 cups chicken stock
1 pound great northern beans (soaked in water overnight)
2 medium Spanish onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded and diced
2 diced chili peppers
1 1/2 teaspoon oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 cup salsa
1 tablespoon vegetable oil
salt to taste
sour cream (optional garnish)
Monterey Jack cheese (optional garnish)
PREPARATION:
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.
Garnish with sour cream or Monterey Jack cheese.
Pork, onions, garlic, green pepper, and a bottle of fat free Catalina dressing. YUM!!
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Our favorite is cajun beans.
1 lb pintos
1 lb smoked sausage
1 can green chilis
1 14oz can of diced tomatos
1 teaspoon minced garlic
salt and pepper to taste
cook beans with garlic, salt and pepper on low until done add remaining ingredients and continue cooking on low for about an hour serve over white rice or with mexican cornbread. so easy and delicious.
Crock Pot Enchiladas
1 lb ground beef or chuck
1 c chopped onion
1 can pinto, kidney or black beans
1 can diced tomatoes and green chilies (hot or mild) undrained
1/2 c water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 c shredded cheddar cheese
1 c shredded monterey jack cheese
6 floour tortillas
brown beef and onion. drain. Add next eight ingredients. bring to a boil. redice hear and simmer for 10 minutes. Combine cheeses. In 5 qt crock pot, layer 3/4 c beef mixture, one tortilla and about 1/2 c cheese. Repeat layers and cook on low for 5-7 hours or until heated through.
Lemon Pork Chops
10-15 Pork chops (1/2 inch thick)
3-4 cans of stewed tomatoes
4 lemons, sliced in rings
garlic salt and pepper
oil
Turn your crock pot on high.
Sprinkle pork chops on both sides with garlic salt and pepper and fry in a pan with oil to brown both sides. While pork chops are browning slice lemons and open cans of stewed tomatoes. When all the pork chops are browned layer them in the crock pot starting with stewed tomatoes, then a single layer of lemon slices, then a single layer of pork chops. Repeat until ingredients are used, and top with remaining stewed tomatoes if any. Cook on high for 4-6 hours or until fork tender to fall apart. Serve over rice! Makes for AWESOME leftovers too!!!
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My favorite recipe is using a big ‘ole roast, add a can of cream of mushroom soup, dry onion soup mix and 1 1/3 cups water, mix it up, pour over roast and cook on low 8 hours, YUM!! It makes it’s own delicious gravy! Also makes amazing sandwiches on buns, or serve as is over mashed potatoes. Oh my goodness I’m hungry now, I think I will fix that tomorrow, LOL!
Chicken Pot Pie Soup
Ingredients
• 4 chicken breasts cooked and cubed
• 1 ½ sticks butter
• 1 ½ cups flour
• 2-3 bags mixed frozen vegetables – any kind you want.
• 8 cups of water
• Frozen onions
• 2 tsps chicken granules
• 1 jar cheez whiz
Melt butter in saucepan. Add flour and some onions. Brown slightly. Add to water in stockpot and mix well. Mix all the ingredients into crockpot and cook on low until heated.
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DEER & VEGGIE ROAST
one pound deer meat
washed unpeeled potatoes
one medium onion peeled and cut
one can mushrooms
two cups water
1/2 pound baby carrots
add salt and pepper to your liking
cook until everything is tender
Quick, simple and nutrious!
Here is one for A pot roast. So good!!
Ingredients:
Roast
Carrots
Potatoes
Onions
Pot Roast Seasoning in a packet. (or 6 small beef bouillon cubes)
Bread
Butter
All he did was put the meat into the crock pot. Then he diced up the carrots, potatoes, and onions. Added them to the crock pot. Then added enough water to make sure that it covered most of the food. He then added in the seasoning.
Cook on high for 4 hours, or low for 6 to 8 hours.
Once its ready. I just took some bread and buttered it and whala!!!
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Crock Pot Chicken and Dumplings
3-4 boneless, trimmed, skinless chicken breasts
2 cans cream of chicken soup (or one can cr chix and on cr celery or cr mushroom)
chicken stock/broth (usually around 2.5 cups)
1 can pillsbury grands buttermilk biscuits (i think it’s the 8 count…be sure to use buttermilk not the flaky layers or “butter” flavored)
small chopped onion, sliced carrots, frozen peas optional
Put chicken in slow cooker (it works best if the chicken is partially frozen)
mix soup with broth, onion and carrots and pour over chicken. cook on high for about 5 hours or low for 7 or 8. With about two hours of cooking time left break each biscuit into 5 or so pieces and add to mixture…you can also adds peas at this time. Let them cook, stirring occasionally. They will seem raw for a while, but will eventually set into dumpling consistency. Stirring also helps thicken the gravy.
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CHEESY CHICKEN SPAGHETTI
1 (12 oz.) dry spaghetti, cooked
1 lb. Velveeta light cheese
1 (12.5 oz.) can Hormel chicken breast drained and flaked
1 (10 3/4 oz.) can 98% fat free cream of mushroom soup undiluted
1 (1o oz.) can Rotel diced tomatoes and green chilies
1 (4 oz.) can mushroom stems and pieces, drained
1/2 cup waer4
1 sm. onion, diced
1 med. green pepper, diced
salt and pepper to taste
1 (10 3/4 oz.) 98% fat free cream of chicken soup
Spray slow cooker with non stick cooking spray before beginning. Combine all ingredients in slow cooker and stir to mix well. Cook on low for 2-3 hours. Stir again just before serving.
My favorite slow cooker recipe is my version of Chicken Tortilla Soup! 4-6 chicken breasts (frozen or thawed), 1-28 oz can of tomato sauce, 1 can of rotel, 1 can of black beans (drained) and one can of corn (drained)! Mix ingredients and cook on low for 6-8 hours. Shred chicken when it’s done, then mix it all together and serve over tortilla chips and top with sour cream or shredded cheddar!:)
*This makes a thick soup! Add a bit more tomato sauce if you like it “saucier” or add some chicken broth to thin and stretch it out if you’d like!*
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Chicken with Creamy Chive Sauce
6 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1/4 cup butter
1 0.7-ounce package Italian salad dressing mix
1 10-3/4-ounce can condensed cram of mushroom soup
1/2 cup dry white wine
1/2 of an 8-ounce tub cream cheese with chives and onion
Hot cooked pasta (optional)
Snipped fresh chives (optional)
1. Place chicken in a 3-1/2- or 4-quart slow cooker. In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, wine, and cream cheese until combined. Pour over the chicken.
2. Cover and cook on low-heat setting for 4 to 5 hours. Serve chicken with sauce. If desired, serve with hot cooked pasta and sprinkle with chives.
Makes 6 servings.
My favorite crockpot recipe is bbq chicken
Cut up a sweet onion and layer on the bottom of the crockpot
Put your chicken on top of the onion
1 bottle of your favorite bbq sauce (i use sweet baby ray’s honey)
Cook on low for 6-8 hours and it’s very tender & yummy!!
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Pulled Pork
1 pork tenderloin
large bottle of bbq sauce ( I like Sweet Baby Rays)
2 onions
Slice onions put on bottom of the crockpot put some bbq sauce on top. Then place pork on top of the onions with some more bbq sauce….cook on High 6-8 hours. Take pork out and shred with 2 forks, put back in the crock pot with the onions and some more BBQ sauce and mix together. Serve on Rolls or hamburger buns
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We all like dark meat at our house, so when Buy For Less or Homeland has the 10 lb bags of chicken leg quarters for less than $5, I stock up. Here’s my favorite easy way to cook them:
Fill crockpot with chicken leg quarters
Pour a bottle of KC Masterpiece BBQ sauce all over the top
Cook on low 6-8 hours
Mmmm… fallin’ off the bone bbq chicken!
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Love pork chops and mushroom soup in the crock pot.
Brown the pork chops place in crockpot add 2 can cream of mushroom soup cook on low all day serve with potatoes or noodles.
My family’s favorite.
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fav crock pot recipe…
boneless skinless chicken thighs (i usually use 2 pkgs)
1 med size salsa (hotness is up to u)
1 pkg taco seasoning
1 8 oz cream cheese
cook all day, shred chicken and serve with shells, salsa, lettuce and sour cream, or we serve over lettuce with crushed up tortilla chips and eat as taco salad..freezes nicely also.
Tropical Pancakes
2 cups flour (I used unbleached)
1 3/4 Cups Organic Coconut Milk (I use the 80 calorie SO delicious brand)
2 tbs baking soda (I use aluminum free)
1 tbs Vanilla (Real vanilla works best)
1/4 cup Organic Coconut oil melted
1/4 cup sugar
2 eggs
*Heat griddle to about 350 degrees and grease with coconut oil
*Combine ingredients in mixer and mix on low for about 2 minutes.
*ladle 1/4 cup of batter onto griddle and cook each side until golden brown.
Tropical Pancakes
2 cups flour (I used unbleached)
1 3/4 Cups Organic Coconut Milk (I use the 80 calorie SO delicious brand)
2 tbs baking powder (I use aluminum free)
1 tbs Vanilla (Real vanilla works best)
1/4 cup Organic Coconut oil melted
1/4 cup sugar
2 eggs
*Heat griddle to about 350 degrees and grease with coconut oil
*Combine ingredients in mixer and mix on low for about 2 minutes.
*ladle 1/4 cup of batter onto griddle and cook each side until golden brown.
I have 2 favorite crockpot recipes…
Boneless skinless chicken breasts covered in a mustard sauce (2/3 cup ranch dressing, 1/3 cup mustard and 3 Tbls brown sugar) cook on low 7-10 hours, depending on how many breasts and how thick.
Also, beef chuck roast covered with beef broth, season with garlic, salt and pepper, toss in some whole red potatoes and carrots. Cook on low 9-10 hours.
My favorite crock pot recipe is 3 frozen chicken breasts smothered in pineapple or peach salsa, cook for 6 hrs on low and it comes out falling apart makes great tacos or taco salad or nachos and is so easy!
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Our family’s favorite slow cooker recipe is”
Pot Roast with Gravy and Vegetables
Olive or vegetable oil (OPTIONAL)
3 – 4 lbs bottom round, rump, or arm roast
2 – 3 tsp salt
1/2 tsp pepper
2 Tbsp flour
1/8 cup cold water
1 tsp brown gravy mix
1 – 2 cloves of garlic, minced
1 large onion, cut into wedges
4 – 6 medium potatoes, cubed
2 – 4 carrots, quartered (I usually use about 12 baby carrots)
OPTIONAL – Pour a small amount of olive or vegetable oil in a frying pan and heat. Pan sear outside of the roast in the frying pan. This will enhance the flavor of the roast but is not required.
1. Place roast in slow cooker. Sprinkle with salt and pepper.
2. Make a paste of the flour and water. Stir in brown gravy mix and spread over the roast.
3. Add garlic, onions, potatoes, and carrots.
4. Cover. Cook on LOW for 8 – 10 hours or HIGH for 4 – 5 hours.
This is one of our FAVORITE meals to prepare, especially on Sunday while we are at church or great for a busy day because all of the cooking is done while you are doing other stuff. We generally have plenty of yummy left-overs for the next day too!
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My fave go-to recipe I actually got off a website, can’t remember which one, it’s been so long ago.
4-5 chicken breasts
packet of dry italian seasoning
few pats of butter
cook on low for 5 hours
shred chicken
add cream of chicken soup
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add 1 block of cream of cheese
and cook on high for 1/2 hour
serve over noodles or rice.
this recipe is so fast and yummy! I love it.
My favorite crockpot recipe is BBQ Beans:
1 can black beans, rinsed and drained
2 cans pinto beans, rinsed and drained
1 sweet onion, chopped
1 clove garlic, minced
1 large carrot, peeled and sliced very thin
1 cup catchup
1/4 cup brown sugar
1 teaspoon wine vinegar
3 slices bacon, cooked and crumbled
Combine everything in the crockpot, stir, cover and cook on low for eight hours.
You are welcome to use this recipe on your blog.
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I love using this recipe in the Fall and during Football season:
Grape Jelly Meatballs – 1 bag small frozen meatballs (40 to 50 count)
1 jar (16 ounce size) grape jelly
1 jar (8 ounce size) chili sauce
Put all in Crockpot on low for 6-8 hours
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Crock Pot Ribs (ok to use on your website)
2 Racks of boneless ribs, wash meat
Salt and pepper generously\Put meat in crock pot
Finely chop 1 medium onion and mix in with meat.
Take 1 orange Fanta or 1 Dr. Pepper (your choice, but can NOT be diet soda)
Pour into crock pot, over and around the meat.
Next add 1/4 Cup Brown Sugar
Cook on low for 8 hours or medium for 6 hours. Once fully cooked, mix in about 1 cup of Sweet Baby Rays barbque sauce and stir well. The meat should fall apart easily.
WONDERFUL!!!
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Italian Chicken w/ potatoes
4-5 chicken breasts (fresh or frozen, i normally use frozen)
5-6 med. red or idaho potatoes (whichever you prefer)
medium onion
1 large bottle of italian dressing (i like wishbone)
water to cover
Place chicken in the crock pot, cut up the potatoes and onions however you like them and then add them with the chicken. Pour entire bottle of italian over the food, and then add enough water to cover the food. set on high for about 5 hours and then low for the next three hours.
Our favorite is to cook ribs in the crock pot. Here’s the recipe:
1 large onion
3-1/2 pounds pork ribs
2/3 cup barbecue sauce
1/2 cup regular cola (not diet)
1/2 teaspoon salt
1/4 teaspoon pepper
Cut the ribs into 2-3 rib portions if necessary and place in a 3 to 4 quart crock pot. Sprinkle each rib portion with the salt and pepper. Top the ribs with the onion rings. Gently pour cola around the ribs being careful not to wash off the seasonings.
Cover and cook on low for 7 – 8 hours or until meat is tender. Drain excess liquid.
Pour barbecue sauce into crockpot. Mix gently with ribs so the meat is coated.
Cover and cook on Low for 1 hour or until the ribs are glazed.
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My favorite Crock Pot recipe is
(Slow Cooker) Tangy Pulled Pork Sandwiches
2 lbs. pork roast (inexpensive)
2 cups ketchup
5 tablespoons brown sugar
5 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons spicy brown mustard
1/2 teaspoon pepper
8 Kaiser rolls, split
Cut the tenderloin in half; place in a 3 quart slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls.
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venison stew
1.) 3 to 4 pound venison roast
2) 1 large onion sliced
3) 1 12oz can of beer
4) 1, 15oz can of beef stock
5) 3 lg carrots sliced
6) 3 potatoes sliced
put all ingredients in pot
cook on low all day
My favorite crockpot recipe is called No Peak Beef Casserole
you have permission to use this on your blog
2 lbs of stew meat
1 envelope of dry onion soup mix
1 can of cream of mushroom soup
1 4 oz. can of mushrooms
1/2 cup of red cooking wine
Cut meat into small pieces, put all ingredients in crock pot. Cook on low for 8-12 hrs or high for 5-6 hours. Serve over rice or egg noodles. I like the egg noodles. This is super easy and when you come home the entire house smells so wonderful!
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I brown my chicken then cook crock pot after it’s done take out all fluid add bottlr barbque sauce cook about hour longer best fall off the bone
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I love making Spicy Beef on Weck. First I bake up some rolls and top them with Coarse Salt and Caraway seeds. Then in the crock pot goes the roast. Top with pressed garlic, salt, pepper, cilantro (just a pinch), Paprika (just a pinch), sliced onions, cumin and small tiny bit of cayanne pepper. Cook on low for 2 to 3 hours. Take out and slice thinly. Return to pot and pour a dark brown beer (Honey Brown works good) over the meat. Cook for another 2 hours on low. Adjust times for different sized roasts. So yummy!!
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I like to put a pork loin in the crock pot with a can of cream of celery condensed soup….on low for about 8 hours. Kid and husband approved!
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My Fav. Recipe
4 Boneless Skinless Chicken Breast
1tsp butter
1 packet Dry Italian Dressing
Let cook for 4 Hours
Add
8oz. Cream Cheese
Shred Chicken. Stir it all together.
Eat on Rice or Pasta
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My face crock pot treat is pre- made or frozen meat balls, crushed pineapple, bbq sauce cooked on low
Love the ideas being shared!
Sack of Tater Tots
Can of cream or chicken or mushroom
Can of green beans-drained
‘Can’ of milk
salt & Pepper
Put Tater tots in crock pot. Combine other ingredients in a bowl then pour over tater tots. Set on low for approximately 4-5 hours, high 2-3 hours.
Top it off with shredded cheese.
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My favorite crock pot recipe is: http://littlebgcg.blogspot.com/2011/07/grilled-zucchini.html
oops wrong one, this is the right one….http://littlebgcg.blogspot.com/2011/08/lemon-pepper-zucchini-bisque.html
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Sunday Pot Roast
2-3 lbs. beef roast, cut into bite size pieces
3 medium potatoes, scrubbed & quartered
1 lb. baby carrots
1 celery, cut into 1/2″-3/4″ pieces
1 medium onion, sliced
dried thyme
dried rosemary
2 Turkish bay leaves
salt & pepper
1/2 c. beef broth
1. Spray crockpot with non-stick spray or put in a liner bag. (Personally, I prefer the bags for faster clean-up).
2. Layer potatoes, carrots, celery and onion, respectively in crockpot. Sprinkle thyme & rosemary on top (1/4-1/2 tsp. each). Place bay leaves on top.
3. Season meat with salt & pepper. Place meat on top of vegetables in crockpot.
4. Cover and cook on low 8-10 hours (depending on how you like your meat cooked. I’m a “well-done” girl, so I prefer the full 10 hours).
5. Remove meat to serving dish. Remove & discard bay leaves. Place vegetables around meat on serving dish.
6. Serve with mashed potatoes and cornbread or crescent rolls. Enjoy!
I forgot to add in step 3 to pour the beef broth over top the meat before you cover & cook in step 4.
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Favorite crockpot recipe: Slow cooker Reuben Dip
1 – 16 ounce can sauerkraut, rinsed and drained
1-8 ounce pkg cream cheese
2 cups deli corn beef, chopped or shredded
2 cups shredded Swiss cheese (can substitute mozzarella or provolone)
1/4 cup thousand island dressing
Mix everything together in crockpot, set on low or medium and cook for at least 1 hour until cheese is melted. Serve with cocktail rye bread or triscuits. My son likes it on a crusty rye roll split as a sandwich.
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