Ok, I found some more that I'm C&Ping so I thought I might aswell do it for you all here too
lazy mom's beef stew recipe.
I buy the package of beef stew mix from the store and use that for seasoning.
about 1.5 of beef stew meat-already cut up from store
half bag of baby carrots
peel and cube about 6 potatoes
slice 1 yellow onion
I just mix up the seasoning mix with about a cup of water and pour it over everything. Then I let it cook on low all day while I'm at work.
Serve with rolls and I love to put Texas Pete hot sauce in mine.
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Meatball Tortellini
1 package frozen California Veggies
20 Frozen Meatballs
1 Can cream of mushroom soup
1 package Torellini
Put it together and cook! Yum!!
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Caribbean-Style Black Bean Soup
1 lb Dried, black beans, washed
3 Onions, chopped, small
1 Green pepper, chopped
2 tbls. Tomato paste
4 cloves Garlic, minced
1 Ham hock or ¾ cup cubed ham
1 tbsp Oil
1 tbsp Cumin
2 tsp Oregano
1 tsp Thyme
1 Bay Leaf
Salt and pepper
3 cups Water
2 tbsp Vinegar
Sour cream
Chopped cilantro
Directions:
Soak beans overnight in water, drain. Combine all ingredients except the last three, stir and cover. Cook on low for 8-10 hours, or on high for 4-5 hours. For a thicker soup, take out ½ of soup and blend, then add back in. Add vinegar and serve with sour cream and cilantro.
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Crockpot Lasagna:
2 jars of spaghetti sauce
4 oz Lasagna noodles
2 8 oz packages of shredded mozzerella cheese
1 12?oz container of ricotta cheese - not the smallest one they have, but next one up... Heck, just get whatever and put it in, the more the merrier
So you just layer everything anyway you want. This is what I do:
Mix all the ricotta with all the mozzeralla, add some salt and pepper if you'd like.
Put one of the jars of sauce in the bottom, a layer of uncooked (that's the nice part about this recipe) pasta, half the cheese mixture, a layer of pasta, another jar of sauce, another layer of pasta, then the rest of the cheese.
I think I put it on High for around 3-4 hours, but I'm sure it'd work on low for maybe 6-8 or so. Nothing magical to it, it's just that you have to cook it long enough for the pasta to cook and then it's done! I love lasagna, but I never make it b/c I'd have to cook the pasta, THEN make the dish. But if you do it this way you just throw a bunch of stuff together and leave
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One Dish Chicken Supper
4 Boneless, Skinless Chicken Breast halves
10 3/4 oz. can cream of chicken soup (or cream of mushroom/celery
1/3 cup milk
1 pkg Stove Top Stuffing Mix (I used Savory Herb)
1 can chicken broth (or 1 2/3 c. water)
1. Place chicken in croc pot.
2. Combine soup and milk. Pour over chicken.
3. Combine stuffing mix and broth. Spoon over chicken.
4. Cover & cook on LOW for 8-10 hours
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A different kind of Pot Roast - We bought a bunch of pot roasts when they were on sale at Farmer Jack, so we needed to come up with different ideas for them. Here is one we thought of.
1 pot roast
2 cans of stewed tomatoes
Any vegetables you want (potatoes, carrots, etc)
Add all of the ingredients to the crock pot. Cook on low for 8 hours.
Chicken Paprika:
Layer in crockpot:
sliced onions
olive oil
sliced potatoes
salt, pepper
paprika
boneless, skinless chicken (I prefer thighs, they are moister)
Repeat the layers to the top of the crockpot (well, about 1 inch from the top).
Add chicken broth (about 1/2 to 1 cup)
Set on "Low" for about 8 hours
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PORK CHOPS - We cut this recipe in half and it was really good!
8 pork chops
2 cans Cream of Mushroom Soup
2 cans French Onion Soup (plain french onion)
Brown pork chops in skillet over medium heat. They won't turn brown, they will turn white, and it only takes a few seconds (you don't need to cook them through, this just helps for flavor. It really isn't necessary). Place pork chops in bottom of crock pot (just throw em all in there). Mix soup all together. Pour it on top. I kinda shake it around and use a spoon to poke it to make sure the soup gets down to the bottom. Cook on low for 8 hours. Serve with white rice.
Chicken in Sour Cream Sauce
• 1-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon-pepper seasoning
• 6 bone-in chicken breast halves (skinless)
• 1 can condensed cream of mushroom soup (or chicken or celery or brocolli) - undiluted
• 1 cup sour cream
• 1/2 cup dry white wine or chiken broth
• 1/2 pound fresh mushrooms, sliced
Combine the first four ingredients and rub over both sides of chicken breasts.
Place in a slow cooker (crock pot). In a bowl, combine the soup, sour cream, and wine or broth; stir in mushrooms.
Pour over chicken. Cover and cook on low for 6-8 hours or until chicken juices run clear. Thicken sauce if desired.
Salsa Verde Stew: my all time favorite crock pot recipe!
1 1/2 lbs stew meat
4 medium potatoes, cut in cubes
1 large coarsely chopped sweet onion
1 green sweet pepper chopped
1 14 oz Mexican style stewed tomatoes
1 15 oz can pinto beans, drained
1 cup salsa
2 cloves chopped garlic
1 teasp cumin
flour tortillas
Combine all ingredients, cook for 6-8 hrs
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Pulled Pork
Pork shoulder, something like that. Really any pork that is a roast. About a cup of oil. 3 cups brown sugar. Put water in until it covers the pork. Cook all day--it shreds naturally & is tender and moist as a sandwich
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Slow Cooker Scalloped Potatoes with Ham
INGREDIENTS
3 pounds potatoes, peeled and thinly sliced
1 cup shredded Cheddar cheese
1/2 cup chopped onion
1 cup chopped cooked ham
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
Cover, and cook on High for 4 hours.
**Used fat free cream of mushroom soup and it turned out fine, I am always looking to cut down on fat.
Sour Cream Pork Chops
INGREDIENTS
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
DIRECTIONS
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 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 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
I used Low fat sour cream and although the sauce wasn't very thick it was still AWESOME!! We loved this recipe. I just made it for the first time a couple weeks ago and served it over egg noodles. It's a keeper.
Awesome Slow Cooker Pot Roast
INGREDIENTS
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
DIRECTIONS
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
I also threw in some red potatoes and carrots. i cut the potatoes in half.... instant meal. Again I used the fat free soup and it turned out fine......
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Steak and Beans:
Bag of pinto beans (dry, 1lb)
2-3 bacon wrapped beef fillets (buy on sale!)
Wash the beans, put in crockpot, stick the meat sort of in the middle. Fill ALL THE WAY up with water...cook on low all day, turn up on high and add more water in the afternoon, steak will fall apart! We eat this like soup with cornbread and the leftovers are yummy! This is a good one if you be home to sort of watch it...the beans soak up so much water and will get dried out if you aren't careful.
I also do this with lots of other beans - we also like white beans and ham cooked this way!
Chicken...I use the individually frozen chicken breasts in my crockpot b/c I think they dry out any other way you cook them...I always start with mine frozen, just stick em in the crockpot.
Then add your choice:
A bottle of barbeque sauce...meat will shred and is great for a sandwich
a can of cream soup (chicken, potato, broccoli, mushroom - I have even used the reduced fat), serve over rice or noodles.
A bottle of italian salad dressing (you might need two if you are cooking much chicken)...great with or on a salad
My family's fave -
Crockpot Meatloaf
Cut up enought potatoes in chunks to cover the bottom of your crockpot, spray pot with PAM or oil it well, place potatoes in the bottom. Make a meatloaf like you normally would (I mix 1-1.5 lbs of ground meat, an egg, some bread crumbs, and onion flake, maybe a squirt of ketchup - my folks like simple), shape it into a loaf and place in the crockpot, making sure the sides of the loaf don't touch the pot. Cook on low 8 hours. I usually put this on at 7 am and then turn it up to high at about 3pm to get a nice brown crust. (we eat at 5:30, to give you a time reference)
Beef Tips and Rice
2 lbs stew meat, trimmed
2 packs of brown gravy or beef stew dry mixes
Water
Combine in crockpot, cook on low all day, serve over rice or noodles
Bean and Corn Chili
Ingredients:
2 medium onions, finely chopped
5 cloves garlic, minced
1/2 tsp olive oil
2 Tbs red wine
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely choppd
2 stalks celery, finely sliced
6 Roma tomatoes, chopped
2 15-oz cans kidney beans, rinsed and drained
1 6-oz can tomato paste
8-oz frozen corn kernels
1 tsp salt
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp ground coriander
1 1/2 cups nonfat chicken or vegetable broth
Directions:
In a medium skillet, saute the onions and garlic in the olive oil and red wine. Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Championship Chili
Ingredients:
3 1/2 - 4 lbs coarsely ground beef
1 14 1/2-oz. can beef broth
3 Tbs onion, finely shopped
1 tsp garlic powder
3 tsp instant beef bouillon granules, divided
1 8-oz. can tomato sauce
2 Tbs paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper
4 Tbs chili powder
1 Tbs cumin
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp sugar
1/4 tsp garlic salt
1/4 tsp instant chicken bouillon granules
1 Tbs lime juice
Directions:
Cook beef in large skillet over medium heat, stirring to crumble until beef is browned drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, two teaspoons beef bouillon, garlic powder, cayenne pepper and black pepper in stoneware. Cover cook for 7 hours on Low or 3 hours on High. Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover cook one more hour.
Easy Pleas'n Chili
Ingredients:
1 1/2 lbs lean ground beef, pork, chicken or turkey
5 cloves garlic minced or 1 tbs bottled chopped garlic
2 onions, finely chopped
2 stalks celery, thinly sliced
2 cans (19 oz each) red kidney beans, drained and rinsed
1 can (28 oz) tomatoes, coarsely chopped, with juice
1 can (5.5 oz) tomato paste
2 cups frozen corn kernels
1/2 cup salsa
2 tbs chili powder
1 tsp each dried cumin and dried oregano
1/2 tsp each salt, pepper, and hot sauce
1 each, red and green sweet pepper, finely chopped
Suggested toppings: chopped tomatoes, avocado, green onion, jalapeno peppers, cilantro, grated cheddar cheese, tortilla chips, sour cream.
Directions:
1. In large non-stick skillet, cook ground meat, garlic and onion over medium-high heat, breaking up meat with spoon, for 9-10 minutes or until fully cooked. With slotted spoon transfer to Crock-Pot slow cooker stoneware. 2. Add the meat mixture and remaining ingredients, except sweet peppers, to the slow cooker and stir to combine. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until bubbly and hot. 3. Stir in peppers; cover and cook on High for an additional 15 minutes. 4. Adjust seasoning and serve with suggested toppings. Refrigerate prepared chili in airtight container for up to 2 days or freeze for up to 1 month.For a fun and edible serving container try these tortilla bowls:Randomly pierce 6 inch tortillas with a fork. Place tortilla over inverted 4 inch bowl or ramekin and lightly press around bowl. Microwave 2 tortillas on High for 2 minutes or until crisp. Remove tortillas from bowls; repeat as necessary. Preparation time: 15 minutesMakes: 4-6 servings
White Chili
Ingredients:
1 lb Great Northern beans, soaked
2 lbs skinless, boneless chicken breasts
1 medium onion, chopped
3 cloves garlic, minced
2 4-oz. cans green chilies
2 tsp ground cumin
1 tsp dried oregano
1/2 teaspoon salt
1 14 1/2 oz. can reduced-sodium chicken broth
1 cup water
Directions:
Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and brown if desired. Put all ingredients in the stoneware. Stir to mix thoroughly. Cover; cook on Low 8-10 hours or on High 4-6 hours.
Chicken Tortilla Soup
Ingredients:
4 boneless, skinless chicken thighs
1 can (4 ounces) chopped mild green chilies, drained
2 cloves of garlic, minced
1 yellow onion, diced
2 cans (15 ounces each) diced tomatoes, including juice
½ - 1 cup chicken broth
1 teaspoon cumin
salt and pepper to taste
2 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
4 corn tortillas, sliced into 1/4 inch strips
1/2 cup shredded Monterey Jack cheese
1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning
Directions:
1.Place chicken in Crock-Pot® slow cooker.2.Combine chilies, garlic, onion, tomatoes, ½ cup chicken broth and cumin in a small bowl. Pour mixture over chicken.3.Cook on High for 3 hours. When chicken is tender, use the tines of 2 forks to shred the meat. Adjust seasonings adding additional broth if necessary.4.Just before serving, add tortillas and cilantro to Crock-Pot slow cooker. Stir to blend. 5.Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.Yield: Serves 4 - 6
Pasta Fagioli Soup
Ingredients:
1 15 1/2-oz. can Great Northern beans
1 lb ground beef, browned and drained
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 10 1/2-oz. cans condensed beef broth
2 14 1/2-oz. cans whole tomatoes
1 tsp black pepper
1/4 tsp dried marjoram
1/4 tsp cayenne pepper
1/4 tsp hot pepper sauce
1 tsp dried basil
2 cups macaroni, cooked
Directions:
Combine all ingredients, except pasta in the stoneware. Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours. Add the pasta 30 minutes before the end of the cooking time.
Spiced Lentil Soup
Ingredients:
1 cup lentils, rinsed
1 - 28 ounce can stewed tomatoes, undrained
2 medium potatoes, diced
2 medium carrots, sliced
1 medium onion chopped
1 celery stalk, sliced
3 bay leaves
3 tablespoons curry powder
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander4 cups lowfat, low sodium chicken or vegetable broth
Directions:
Combine all ingredients in the Crock-Pot® slow cooker. Cover; cook on Low 8 to 10 hours (or on High 4 to 5 hours), or until lentils are tender. Remove the bay leaves before serving. Makes 4 to 6 servings. 1 gram of fat per serving.
Hot Broccoli Cheese Dip
Ingredients:
3/4 cup butter
3 stalks celery, thinly sliced
1 onion, chopped
1 4-oz can sliced mushrooms, drained
3 Tbs flour
1 10 3/4-oz can cream of celery soup
1 cup shredded cheddar cheese
1 10-oz package chopped broccoli
Directions:
In a small skillet, melt the butter and saute the celery, onion and mushrooms. Stir in the flour. Place into a lightly greased slow cooker and stir in remaining ingredients. Cover cook on High, stirring about every 15 minutes until the cheese is melted. Turn to Low for 2 to 4 hours or until ready to serve.
Spinach Artichoke Dip
Ingredients:
2 8-oz. packages softened cream cheese
3/4 cup light cream
1/3 cup grated Parmesan cheese
1/4 tsp garlic powder
1 16-oz. bag frozen cut leaf spinach, thawed and well drained
1 13 3/4-oz. can quartered artichoke hearts, rinsed
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa mixture, canned or fresh
Directions:
In a food processor, process the cream cheese, cream, Parmesan cheese and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process until coarsely chopped. Spoon the mixture in to the stoneware. Cover cook on High for 1 to 1 1/2 hours until hot in the center. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring around the inside edges of the stoneware. Cover and continue heating on High 15 minutes longer, or until the cheese is melted
Asian Spiced Chicken Wings
Ingredients:
3 lbs chicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
1/4 cup dry sherry
1/2 hoisin sauce
1 Tbs fresh lime juice
3 Tbs sesame seeds, toasted
1/4 cup green onions, thinly sliced
Directions:
Broil the chicken wings 10 minutes on each side, or until browned. Transfer the chicken wings to the slow cooker. Add the remaining ingredeints, except the hoisin sauce, lime juice, sesame seeds, and green onions and stir thoroughly. Cover; cook on Low for 5 to 6 hours or on High for 2 to 3 hours. Stir once in the middle of cooking to baste the wings with sauce. Remove the wings from the stoneware and reserve 1/4 cup of the juice in the slow cooker. Combine this juice with the hoisin sauce and lime juice. Drizzle over the chicken wings. Before serving, sprinkle wings with toasted sesame seeds and green onions, and mix to coat evenly.
Chicken Wings in Teriyaki Sauce
Ingredients:
3 lbs chicken wings (16 wings)
1 onion, chopped
1 cup soy sauce
1 cup brown sugar
2 tsp ground ginger
2 cloves garlic, minced
1/4 cup dry cooking sherry
Directions:
Rinse the chicken and pat dry. Cut off and discard wing tips. Cut each wing at the joint to make two sections. Place the wing parts on a broiler pan. Broil 4 to 5 inches from the heat for 20 minutes, 10 minutes on each side or until chicken is brown. Transfer to the slow cooker.Mix together the onion, soy sauce, brown sugar, ginger, garlic, and cooking sherry in a bowl. Pour over the chicken wings. Cover cook on Low for 5 to 6 hours or on High for 2 to 3 hours. Stir chicken wings once to make sure wings are evenly coated with sauce.
Chicken Wings in BBQ Sauce
Ingredients:
3 lbs chicken wings (about 16 wings)
Salt and pepper to taste
1 1/2 cups barbecue sauce
1/4 cups honey
2 tsp prepared mustard
2 tsp Worcestershire sauce
Tabasco sauce, to taste
Directions:
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at the joint to make two sections. Sprinkle the wings with salt and pepper and place on a broiler pan. Broil 4 to 5 inches away from the heat for 20 minutes, turning once during the middle of broiling. Transfer the chicken to the Crock-Pot(R) Slow Cooker.For the sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and Tabasco sauce in a mixing bowl. Pour over chicken wings. Cover; cook on Low fo 5 hours or on High for 2 to 2 1/2 hours.