Some basic hints: take recipes that call for cooking in ...

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(compiled by Janice Trevail)

Here are a couple of my own personal all-time favorite crock pot recipes:


1 1/2 lbs. ground beef

1 onion, minced

2 stalks celery, minced

1 12 oz bottle chili sauce

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon salt (I usually omit this)

2 tablespoons sweet pickle relish

1/8 teaspoon freshly ground black pepper

Brown beef with onion and celery until the meat loses its pink color. Drain off fat. Combine meat with remaining ingredients in crock pot. Cover and cook on low for 3-4 hours (or you can simmer this in a pot on the stove). Spoon over toasted buns. Hints: You can do the "browning" ahead of time and refrigerate that mixture until you're ready to throw it in the crock pot! You can make several batches of sloppy joes and freeze them for future use!!

BBQ Beef/Pork Sandwiches

Place roast beef or pork roast in crock pot and cook on high for 3-4 hours or until "fallin' apart done". Drain well, then pull into shreds with two forks. Return meat to crock pot and stir in the bbq sauce. Heat this mixture on low until it's heated through. Serve on fresh hard rolls!

Sauce for BBQ Beef/Pork (make it while the meat is cooking):

In a saucepan stir together 1/2 cup brown sugar, 1/2 cup ketchup, 2 tbsp. prepared mustard, 1 tbsp. cider vinegar, and 2 squirts worcestershire sauce. Cook over medium heat until thoroughly heated; let sit until meat is done


The following is the original crock pot file I received, with some extra recipes added as I received them:

Some basic hints: take recipes that call for cooking in pot on the stove and just the put them in the crockpot and let them cook all day. You can use it to make quick beef stroganoff. Put stew beef and onions in, add a packet of french onion soup mix and a can of cream of mushroom soup. Let it cook all day on low. Just before serving time, cook noodles and steam a vegetable and your ready for supper. You can use it to simmer homemade spaghetti sauce all day, cook pork chops in or cook and entire beef roast with potatoes and vegetables. Just be sure and put the potatoes and vegetables (I usually use carrots) in the bottom, then put the meat on top. Depending on the type of meat, some need lots of liquid added, others don't need as much. Enjoy!

I've got a great chili recipe for the crockpot. Brown 1 lb. of lean ground beef, add to crockpot.

Add one can of red kidney beans, can of tomato soup, can of diced tomatoes, 1 tsp. chili powder,

1 tsp. of sugar, 1 tsp. of prepared mustard. Cut up an onion and a green pepper and throw it in the pot. Mix real well and set on low for about 6 hours Tastes real good! If you like it hot add more chili powder.

I've got a great recipe for barbecue beef sandwiches - cut up a round steak or small roast,

depending on how many you are feeding. Add that to the crock pot with a 16 oz. jar of your

favorite barbecue sauce, and that's it! At the end of the day the meat is shredded, and it's great to

put on deli rolls. I do this a lot when we have a house full of company, but are too busy too cook all day.

Here's a Beef In Beer recipe that is so easy to make and tastes so good. Buy yourself a 4 or 5 lbs. roast of beef. Doesn't have to be a really tender cut because once it's cook it will fall apart for you. In a bowl mix together 1 bottle of beer (Labatt's Blue or Molson's tastes best) 1 1/4 cup of ketchup and 1/2 cup of brown sugar. Stir well. Put your beef in the crock pot and pour mixture over it. Cook for about 4-5 hours on high heat, 6-7 hours on low heat. Turn meat over once while cooking. This can be served with egg noodles, a Caesar salad and fresh

crusty bread. It tastes wonderful and there is no beer taste. Enjoy!!

Most recipes can be made low fat by draining the meats (red) before adding the balance of the ingredient. Also try using extra lean cuts of beef and substitute skinned chicken and turkey when ever possible. Avoid adding any extra fat such as cheeses, butter, egg yolks, etc. I am currently watching my cholesterol level and adding the good and leaving out the bad. Here is one low fat recipe I use. Place a turkey breast(skinned) in the crockpot and use water to simmer for 3 hours on low, drain fat and water then add 1 can of campbell's low salt cream of mushroom soup, with 4 peeled and cut up carrots, use 1 can water to simmer until carrots are near done add more mushrooms, quick rice or use your imagination and after the rice is done serve's four.


Mexican Style Short Ribs - Yield: 6 servings

4 lb Beef short ribs

10 1/2 oz Beef consomme

1 1/4 oz Taco seasoning mix

1/4 c Green pepper, chopped

In large skillet brown ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock pot, pour sauce over ribs. Cover and cook on low for 6 - 8 hours.


"All-Day Crockpot Stew" -- Start with about a pound of stew beef, chopped up into bite-sized pieces. Add 3 potatoes, chopped into bite-sized pieces, about 6 carrots, cleaned and chopped into chunks, two large onions, diced (but not too small), a T of worchestershire sauce, a sprinkling of garlic powder and an envelope of brown gravy mix (Durkee). I added 4 cups of water, put this sucker on high, and left. 10 hours later, it was done, nice brown sauce, but a little thin. I added my usual thickener of two T of cornstarch dissolved in

1/8 cup water, and let it stand for a little still on high. Voila! Perfect beef stew. I was going to add some green beans, but well, stuff happens. It was served with fresh bread, and enjoyed by all, including the cats, who got to lick the bowls clean."


World's Best Pot Roast:

Buy a big roast. Rub all over w/salt and pepper. Cut up and peel a few potatoes, carrots, onions, whatever, and put them in the bottom of the crockpot. Add 1 cup water or beef broth and put the roast in. That's it. Turn it on low and cook about 8 hrs. If you do this before work, you come home to a wonderful meal. Then, use the leftover beef shredded with barbecue sauce for shredded beef sandwiches, or in tacos, or enchiladas, or



Flank Steak Creole - Yield: 4 servings

2 lb Flank steak

1 Salt & pepper

2 T Green pepper; chopped

2 T Onion; chopped

1 T Tomato paste

1/2 ts Prepared horseradish

1/4 ts Sugar

1/2 c Water

2 c Stuffing mix, herb-seasoned

1/4 c Water, cold

2 ts Cornstarch

1 T Tomato paste

Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 T tomato paste, horseradish, sugar, 1/2 cup water, and stuffing. Spoon stuffing mixture down middle of unscored side of flank steak. Fold ends over and overlap long sides; skewer together. Place on metal rack or

trivet in crockpot. Cover and cook on low for 8 to 10 hours. Remove meat. Turn control to high. Dissolve cornstarch in 1/4 c cold water; stir in 1 T tomato paste. Add to juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Pass sauce with the steak.


Crockpot Beef Stew

2 lb Beef chuck or stew meat, cut in 1" cubes

1/4 c Flour

1 1/2 ts Salt

1/2 ts Pepper

1 1/2 c Beef broth

1 ts Worcestershire sauce

1 Garlic clove

1 Bay leaf

1 ts Paprika

4 Carrots; sliced

3 Potatoes; diced

2 Onions; chopped

1 Celery stalk; sliced

2 ts Kitchen Bouquet; (opt)

Place meat in crockpot. Mix flour, salt, and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10-12 hours. (High: 4 to 6 hours). Stir stew thoroughly before serving. I usually don't put in the onions and last time I made stew, I tripled the amount of potatoes, celery and carrots. It stretches the stew and makes it last longer.


Beef Stew

Steak, 1-2 lbs, cut into cubes -- we get the least-expensive cuts

Carrots, 3-4, large chunks, peeled or not

Celery, 2-3 stalks, 1" pieces

Potatoes, 3-4, large chunks, new red or white

Onions, 2-3, small/whole/peeled, yellow or white

Mushrooms, 1/2 lb, sliced

Bay Leaf

Salt/pepper, to taste

Spices, to taste, eg. garlic, paprika

Heat small amount of oil (or cooking spray) in large skillet. Brown beef chunks, seasoning with salt/pepper/etc. Place beef in bottom of Crockpot and top with vegetable (except mushrooms) and a bay leaf or two. Add water to barely cover. Cook all day on low. Stir in mushrooms 15 minutes before serving. Serve with bread or rolls.


Simple Roast Beast - Yield: 6 servings

1 Beef roast (big enough for your crock pot)

8 oz mushrooms

2 potatoes

4 carrots (if you like)


1 can French onion soup

Mix all the ingredients together in the morning, cook all day, and you've got one tender roast with gravy too.


Crockpot Beef Brisket with BBQ Sauce - Yield: 8 servings

3/4 c Water

1/4 c Worcestershire sauce

1 T Vinegar

1 ts Beef bouillon granules

1/2 ts Dry mustard

1/2 ts Chili powder

1/4 ts Ground red pepper

2 Garlic clove; minced

2 1/2 lb Fresh beef brisket

1/2 c Ketchup

2 T Brown sugar

2 T Butter or margarine

For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar bouillon granules, mustard, chili powder, red pepper, and garlic; reserve 1/2 cup liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit into cooker; place in a 3 1/2 or 4-quart crockery cooker. Pour remaining liquid over brisket. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. For sauce, in a small saucepan combine 1/2 cup reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.


Crockpot Spanish Rice - Yield: 6 servings

1 1/2 lb Ground beef; browned &


1 md Onion; chopped

1 Green pepper; chopped

14 1/2 oz Tomato, whole; OR

2 lg Tomato; sliced & quartered

16 oz Tomato sauce

3/4 c Water

2 ts Chili powder

2 ts Worcestershire sauce

1 1/2 ts salt

3/4 c Rice, converted; raw

Stir all ingredients together. Cover and cook on low 7 to 9 hours (High 3 hours). We like a spicier (hotter) flavor and a moister casserole, so I replace the tomato sauce with 2 tbsp Hot Thick & Chunky Salsa,

1/4 c sherry and 1 15 oz can tomato sauce.


New England Boiled Dinner - 6 servings

3 lb Corned beef

6 Carrots; halved lengthwise

6 Potato; halved lengthwise

1 md Cabbage

3 c Water

6 Turnip; quartered

Place corned beef and water in crockpot. Cover. Set on high. When steaming vigorously, set to medium and continue cooking 2 1/2 hours. Remove meat from cooker. Put potatoes, turnips, carrots and cabbage in crockpot. Place meat on top of vegetables. Cover and when mixture is steaming briskly, set to medium. Cook for 45 minutes. Ham may be used in place of corned beef, if desired.


Crockpot Hungarian Goulash

Keywords: crockpot, stews, beef

2 lb Round steaks, cut in 1/2" cubes

1 c Onion; chopped

1 Garlic clove; minced

2 T Flour

1 ts Salt

1/2 ts Pepper

1 1/2 ts Paprika

1/4 ts Thyme, dried; crushed

14 1/2 oz Tomatoes

1 c Sour cream


Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 8-10 hours Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles.


Burgundy Meat Loaf - Yield: 6 servings

2 lb Ground beef; or mixture of


1 sm Onion; chopped

2 Eggs

1 c Soft white bread crumbs

1/2 c Parsley; chopped

1/2 c Dry red Burgundy

1 T Basil, fresh

1 1/2 ts Salt

1/4 ts Pepper

5 sl Bacon

1 Bay leaf

8 oz Tomato sauce with mushrooms;


Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meat loaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover. Cook on high ****************************************************************

Crockpot Swiss Steak- Yield: 4 servings

1 Round steak; cut serv. size

1 ts Oregano

1/4 ts Red pepper flakes

1/4 ts Pepper

15 oz Tomato sauce

1 Onion; sliced

Flour meat, blend remaining ingredients, except onion. Put meat in crockpot, top with sliced onion, pour on sauce. Cover, cook on low 6-8 hours.


Chili Short Ribs - Yield: 4 servings

3 lb Short ribs

1 T Vegetable oil

2 Garlic cloves

2 ts Chili powder

15 oz tomato sauce

1/2 ts Salt

1 ts Pepper

1 Onion

32 oz Red kidney beans

Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil. Add chili powder, tomato sauce, bring to simmer. Sprinkle ribs with salt and pepper put in crockpot. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on low. Remove bones from pot, add kidney beans, cover and cook on high 1 hour. Serve with cornbread.


Crock pot Seasoned Beef in Sauce - Yield: 6 servings

2 lb Round steak

1/4 c Flour

1/2 ts Salt

1/4 ts Pepper

2 Onions

1 T Worcestershire sauce

1 ts Curry powder

1 ts Molasses

1/2 ts Powdered ginger

1 c Water

1 c Sour cream

2 T Horseradish sauce

Combine flour, salt and pepper. Cut round steak into cubes. Toss meat cubes with flour mixture. Brown in a little hot oil. Put in crockpot, add sliced onions, Worcestershire sauce, curry, molasses, ginger and water. Cover and slow cook 6 hours. Just before serving add sour cream mixed with horseradish. Serve with rice, peas and cottage cheese/pear salad.


Crock pot Italian Beef & Potato Casserole - Yield: 4 servings

1 lb Lean ground beef

5 1/2 oz scalloped potatoes

16 oz Canned tomatoes

1 cn pizza sauce

1/2 c Water

1/2 ts Oregano

1/4 ts Basil

1/2 ts Garlic powder

1 c Cubed mozzarella cheese

Brown ground beef, drain well. Put in crockpot with dried potatoes from scalloped potato mix and sauce mix. Add tomatoes, pizza sauce, water, oregano, basil and garlic. Stir to mix. Cover and cook on low for 4 to 5 hours. Turn to high, stir in cubed cheese. Cover and cook for 10 to 15 minutes longer. Serve with garlic bread and a green salad.


Crock pot Pot Roast

3 lb Chuck roast

2 Garlic clove; minced

1 T Worcestershire sauce

1 T Marjoram

2 Onion; chopped

16 oz Tomato, stewed

8 oz Water

2 T Oil




Saute onion and garlic with oil in the cooking pot until transparent. Season the roast with salt and pepper and then dredge (lightly) in flour. Brown the roast (on top of the onions and garlic) in the cook-pot on both sides (10 minutes). Transfer to the slow cooker, add the stewed tomatoes, water and Worcestershire sauce. Sprinkle marjoram over all. Cook on setting 4 for about 5 hrs. When done, puree the remaining tomatoes, juices and onions, return to pan, add thickener for gravy...


California Tamale Pie - Yield: 6 servings

1 lb lean ground beef; browned

3/4 c yellow corn meal

1 1/2 c milk

1 egg; beaten

1 pk chili seasoning mix

1 ts seasoned salt

1 lb can tomatoes; cut up

1 lb whole kernel corn; drained

2 1/4 oz sliced ripe olives; drained

1 c Cheddar; grated

Stir together corn meal, milk and egg. Add rest of ingredients, except cheese. Pour into crockpot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.


Beef and Bean Chili

Ground beef, 1-2 lbs. (We've also used ground turkey.)

Beans - 3 cans, pinto/red/black

Onions, 2-3, diced

Spices, to taste, eg. garlic, chili powder, cumin, red pepper, hot sauce

Form meat into thin patties. Brown in skillet, seasoning to taste. Press patties between paper toweling to remove grease, then break into pieces. Place meat and beans (undrained) in Crockpot w/ additional spices. Add additional water (or a can of beer) if necessary. Cook all day on low. Serve in bowls with sour cream and tortilla chips.

Lazy Man's Beef Sandwiches

3 lb pot roast meat

1 large jar of spaghetti sauce (16 and 24 oz size both work)

8 oz jar picante salsa

Crock this stuff on high for 6 hours or low for 8 hours. Then take the lid off the pot and stir the meat around until it falls apart. Serve it ladled over toasted English muffins.


Crock Pot Carbonnade

Saute 2 large sliced onions (1/8" slices) in 4 Tbsp butter until they are totally soft. Add 1 tsp brown sugar and stir them around until they get brown and carmelized. Mix in lots of freshly ground black pepper and about 2 tsp of fresh thyme. Put these in the bottom of the crockpot. Add 1 lb stewing beef in 1" chunks. Pour over 1 bottle dark beer. Crock for about 4 hours on high. Then remove 1/2 c of the sauce. Stir in 1 Tbsp flour. Mix this back into the sauce. Crock on high for another 2 hours.


Pot Roast

2 to 3 large potatoes, sliced

2 to 3 carrots, sliced

1 to 2 small onions, sliced

1 1/2 t salt

1/4 t pepper

3 to 4 pound pot roast

1/2 c water

Add all vegetables, salt and pepper to the crockpot. Add meat and water. Cook at low for 10 to 12 hours or high for 5-6 hours. Substitutions: You can add a whole chicken instead of the pot roast. You may need to add extra spices with this after everything is cooked. For a barbecue roast, salt and pepper the roast. Place in pot and add 1 (16oz) bottle barbecue sauce. Then cook the above times.


Roast With Peppercinis

Simple but great crock pot recipe. Take a 3-4lb rump roast, place in crock pot. Set on low, add one jar mild peppercinis [spelling?]; cook for twenty four hours. Great with a hangover. Serve on a hard roll bun. Magnificent.



2-3 Medium potatoes, peeled and diced

4 Carrots, peeled and sliced

1 Medium Onion, peeled (you can slice it up, or leave it whole)

1 Can of Tomato Soup (Low sodium/Lite works fine too)

1 Pound of raw Stew Beef (It can even be frozen!)

4 Bay Leaves

5 Beef Boullion Cubes

Sprinkling of Oregano

Sprinkling of Pepper

Put all ingredients in crockpot. Fill crockpot with water. Cover. If the beef is thawed, cook 6-8 hours on low. If the beef is frozen, cook 6-8 hours on high. This stew does not have to be watched or stirred. You can put it

on before you leave for work and it will be ready when you get home. Variation: You can also add some barley to the stew, but as barley will absorb the water, you will have to watch the stew and add more water so it does not burn.


Last Friday we had the day off. An ice storm caused everything to close even the University! What a great way to start the weekend! So while doing laundry I made some soup in the crockpot. Used V8 juice as a starter, sprinkled @1/2 pkg of onion soup, added 1/2 C browned ground beef, jar of mushrooms, can of garbanzo beans, handful each of frozen corn and lima beans. Basil leaf and black pepper. Did up some mashed potato bread in the machine. Nice lazy day with a great smell in the house. Of course I did briefly think of trying to get into the office in the afternoon (loads of paper work to do), but why ruin such a

great, lazy day?!


Layered Enchilada Casserole

14 1/2 oz Canned Whole Tomatoes

1 small Onion, Cut Into Pieces

1 Clove Garlic, Minced

1/2 tsp Cayenne

1/2 tsp Salt

6 oz Tomato Paste

1 lb Ground Beef, Browned

8 oz Cheddar, Shredded

9 Corn Tortillas

Prepare the sauce first: Place the whole canned tomatoes, the liquid from the tomatoes, the onion and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the slow cooker. Spoon over 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar in layers. Repeat each layer twice more. Cover. Cook on LOW for 6 to 8 hours. Yields 6 Servings.


Hearty Beef Soup

Leftover broth & bones from the classic crockpot roast (leave a little of the meat on the bones for more flavor)

2-3 carrots, peeled & sliced fairly thin

1 med onion, diced

1-2 med potatoes, diced

3-5 cloves, whole

3-4 peppercorns, whole

2 bay leaves

2 c beans of choice (soaked first overnight)

1 can (28oz) stewed tomatoes, or Italian tomatoes

3 T dried oregano

3 T dried basil

1/2 c uncooked buckwheat, optional and/or 1 c mini-shell pasta, optional

Put all but the shell pasta (optional) in the crockpot. Fill it to the very top of the rim with water (doesn't have to be hot). Turn it on high for one hour to cook the vegetables until they are tender. Then turn the crockpot down to low, and cook until soup is flavored as you like. Season with salt & pepper to taste. If you like a spicy version, use cayenne instead of regular pepper. If you are using mini pastas, add them for the last half hour of stewing. Remove the bay leaf, peppercorns, bones, and cloves (or warn the folks eating the soup!). You can also adapt this recipe as desired to make soup from a leftover chicken or turkey carcass. Just dump it all in and add water to fill to the top. Try also, different spices (cumin, cilantro, etc...)



2 lb Lean round steak

2 Green peppers -- chopped

2 tbsp Minced dried onion

1 c Beef bouillon

1/4 c Soy sauce

1/2 tsp Ground ginger

1/2 tsp Garlic powder

Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. Cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours. Each serving: 186 calories.


Beef Stew

Totally tasty and a cinch to make:

Toss in some cubed beef, no need to brown it

Peel some potatoes and add them

Quarter an onion or two and add them

Whole baby carrots, or large carrots in 3" chunks

One can tomato soup (I use Campbell's)

a generous sprinkle of pepper

1-2 bay leaves

enough water to thin the soup so that all the ingredients are more or less submerged

This can be left to cook for several hours. (You can also mix it in a casserole dish and cook it for 1-2 hours in a 375 oven, but the meat won't be very tender.) When you are cutting up the potatoes and carrots, consider how long you will be cooking it. I mean, if I am throwing this into my crock-pot at 8am before leaving for work, and I know I won't be home until 6-7pm, I cut the vegetables *large* so they don't overcook. This stew smells wonderful. Nice to walk in the house on a cold, wet evening and get the great aroma!



1 lb extra lean minced beef 1/4 lb sausage meat

1/4 cup dark beer 1 egg

2 slices bread, torn into soft crumbs 1 onion, chopped

3 Tbs chopped parsley 1/2 tsp ground black pepper

a few drops of Worcestershire and tabasco sauce

Combine all ingredients and gently shape into a round loaf. Place on a trivet in crockpot. Cook on LOW 7-8 hrs. Serve with chili or tomato sauce. Chill leftovers and slice for sandwiches the next day.


Crock Pot Italian Beef

1 rump roast, 3-5 lbs

1 pkg Good Seasons Italian Dressing Mix

1 c water

1 pkg au jus gravy packet

2 tsps Italian seasoning

6 pepperocini peppers

Mix together water, gravy mix, dressing and Italian seasoning. Pour over roast in crock-pot. Add peppers, if desired. Cook on LOW about 2 hours. Break up roast and cook 1 hour more.

NOTES: Can also be made with 4 lb chuck roast, 1 pkg dressing

mix and 1/2 cup water.


Daube of Beef

5 shallots -- sliced thin

2 cloves garlic -- minced

2 med carrot -- sliced 1/4" thick

1/3 c baked ham -- chopped

1 slice orange peel

1 bay leaf

3 lbs beef chuck roast -- cubed

1/4 c flour

1/4 tsp peppercorns, black -- whole

1/4 tsp thyme

1/8 tsp cloves, ground

1/2 tsp sage

2 tbsps balsamic vinegar

3/4 c white wine OR beef broth

1/4 c brandy

2 tbsps flour

2 tbsps butter


parsley -- chopped

In slow cooker, combine shallots, garlic, carrots, ham, orange peel, and bay leaf. Coat beef cubes with flour; add to cooker. Sprinkle with peppercorns, thyme, cloves and sage. Drizzle with vinegar; pour in wine and brandy. Cover; cook LOW until beef is very tender. Remove and discard bay leaf and orange peel then blend in flour and butter (blend together). Increase cooker heat to HIGH, cover and cook, stirring 2-3 times, until sauce is thickened (about 20 min). Season to taste and sprinkle with parsley.


Tortilla Stack

1 lb ground beef, lean

5 1/3 corn tortillas -- cut into 6 wedges

2/3 can cheddar cheese soup, undiluted

2/3 pkg taco seasoning mix

2 med tomatoes -- chopped

1/4 c sour cream

1 1/3 c lettuce -- shredded

any other desired toppings

Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of tortilla wedges. In a small bowl mix soup and taco mix. Spread 1/4 of soup over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering until all ingredients are used. Cover and cook on LOW 4-5 hrs. Spoon onto individual plates. Top each serving with sour cream, lettuce, etc. NOTES : Could be used for dip if tortilla wedges were left out. Use chips to dip after cooking.


Disgustingly Easy, Incredibly Good Pot Roast

I admit it. I'm a snob. So I don't normally try recipes that start out "open a can of mushroom soup..." But this recipe I got from my sister is SO good that I even posted it to Open a can of Campbell's condensed mushroom soup and put it in the crockpot (NO water!). Add 1 envelope of Lipton's Onion-Mushroom dried soup mix and stir it with the other soup. Plop on top a chuck roast (I usually use a 5-pounder or so, and trim off as much fat as possible). Crock for around 10 hours on low setting. (Actually, I use my automatic setting that starts at high for an hour, THEN automatically sets itself to low.) The roast is very tender, and the resulting "sauce" is so good that my husband actually used his fingers to lick the plate!



This roast needs no prior browning. The meat browns in the crockpot and forms a nice gravy.

1 pkt onion soup mix 1 1/2 kg topside beef roast

3 Tbs flour and 3 Tbs water, mixed to a paste

Sprinkle onion soup over the bottom of the crockpot. Add roast. Cover and cook on LOW for 10 hrs, or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat.


"My favorite crockpot recipe is for roasted chicken. Mix together olive oil, lemon juice, pepper and crushed garlic. Pour over outside of chicken and pour inside, as well. Put in crockpot on low for 8-10 hours for a 3-4 pound chicken. It's great. I don't give any measures because I just make it up as I go. There will be a lot of drippings, and you can use those for a gravy. Sometimes I cut up potatoes and put in the bottom. They come out quite tasty.


No-Brainer Chicken -- Buy a 3 lb broiler fryer (whole) chicken. Wash & pat dry. Stuff with your favorite herbs. I like throwing lemon grass in the cavity. Whatever is fresh and sounds good works. Salt & pepper the thing. If you like mushrooms, cut some up and put 'em in the pot. Add about 1 c water. If you like, rub some butter on the chicken and add a few squirts of lemon juice. Cook on low 4-6 hrs. Again, dinner's done! (It's hard to "overdo" this, so you can leave it on low all day while you're at work). Another hint -- use the crockpot to get chicken super tender for shredding into chicken salads, enchiladas, etc... Hope this helps -- once you get used to them, crockpots are real handy gadgets


Golden Mushroom Chicken Thighs - Yield: 3 servings

6 Chicken thighs

1 cn Golden mushroom soup

Pull the skin off the thighs. (Not as hard as it sounds, it usually just peels off.) Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Remove bones.


Americanized Chicken Chop Suey - Yield: 4 servings

2 Chicken breast; skinned,

-halved & boned

1 ts Salt

1 ts Ginger, minced, crystallized

1 c Celery; sliced

5 oz Water chestnuts; sliced &


1 Onion; sliced

2 c Chicken bouillon

2 T Soy sauce

1 c Mushrooms, sliced

1 lb Bean sprouts, drained

2 c Cooked rice

1/2 c Slivered almonds

Cut chicken into strips about 2-inches long and 1/2-inch thick. Place in crockpot with salt, ginger, celery, water chestnuts, onions, bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.


Crockpot Chicken Parisienne

6 md chicken breasts

Salt & pepper


1/2 c Dry white wine or vermouth


1 cn Cream of mushroom soup

4 oz Mushrooms, sliced; drained

1 c Sour cream; mixed with

1/4 c flour

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crockpot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 to 9 hours (On high: 3 to 4 hours). Remove chicken and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.


Crockpot Chow Mein - Yield: 4 servings

6 Chicken thighs; skinned

6 oz Mushrooms; sliced

1 Onion; sliced

3 Garlic clove; minced

1/2 c Teriyaki sauce


3 ds Tabasco

2 Handfuls of bean sprouts

Put everything except the bean sprouts in a crockpot in the morning. Mix them up and set to low. Should be mostly done when you get back home. Prepare some rice to spoon over. After you start the rice put bean sprouts in the crock pot and mix up. When the rice is done, the chow mein is done. Serve over the rice. Note that the chicken is so tender that it will literally fall off the bone. What I like to do is de-bone all my pieces and mix everything (chow mein, rice) up together.


Souper Chicken - Yield: 4 servings

2 lb Chicken parts

1 cn Condensed cream of celery soup

1/4 c Flour

2 md Zucchini; cut lenghtwise,

-then sliced diagonally into

-1/2" pieces

1 ts Paprika

1/2 ts Basil, fresh

1 Garlic clove; minced

1 c drained canned tomato wedges

Rinse chicken parts and pat dry. Mix celery soup with flour. Combine all ingredients in crockpot; stir thoroughly to coat chicken. Cover and cook on low setting for 6 to 10 hours.


Stewed Chicken

Chicken, whole fryer or pieces

Celery, 2-3 stalks, cut up

Carrots, 2-3 stalks, cut up

Zucchini, 2-3, cut into thick (1") slices

Spices, to taste, eg. rosemary, sage, parsley, thyme, basil

Carefully wash chicken (remove skin if you like). Pat chicken dry with paper towels. THEN (this is IMPORTANT) place any utensils and cooking board used for chicken in dishwasher/sink. (There is a real health danger from Salmonella/etc. contamination in essentially all retail poultry in the U.S. -- okay if cooked, but can get on uncooked foods and utensils if not careful... esp. important with small children... Okay I'm getting off the soapbox now). Season chicken with spices. Place chicken in crockpot and surround with vegetables. Add water to barely cover. Cook on High till bubbling, then reduce to low for 6-8 hours. Serve with rice.


Easy Crock Pot Chicken With Stuffing

A lady at work gave me this recipe and I tried it and loved the taste and the simplicity. It is a very flexible and forgiving recipe. Prepare packaged stuffing mix as indicated on package. You can use Stove Top or dried herbed stuffing such as Pepperidge Farm. The important thing is to prepare it with moisture as the specific package indicates. Layer stuffing in the bottom of crock pot. Place 4 boneless chicken breasts on top. They can overlap some, but try to arrange it with as little overlap as possible, even if you have to squash them in. If there is room, you could use more chicken. Also, you could use bone-in chicken pieces, not necessarily just boneless chicken breast. I recommend that you use either bone-in or boneless, don't combine the two, or your cooking time will vary. On top of the chicken, pour one can of cream of chicken soup, or you could use cream of mushroom or cream of celery, whatever you like. Just don't add the liquid the soup can says to use when making it. Add one can of mushrooms sliced. Use as little or as much as you like. Be sure to stir the mushrooms around a little so they get covered with the soup mix. Turn crockpot on low and leave to cook for several hours. Check periodically and make sure the soup mix hasn't dried up. If it seems like there isn't enough moisture on top, you can add a little chicken gravy. But remember, there is a lot of moisture below the chicken from the stuffing.

Like I said, this recipe is very flexible. I think it works best, though, if you use skinless chicken, otherwise you have all that fat floating in your gravy mixture. You may have to adjust cooking time and moisture content to your liking. To serve, remove chicken. Scoop some stuffing and sauce onto a dinner plate and place the piece of chicken on top of it. Be aware, the stuffing will be mushy, but it is DELICIOUS!!!!


Thai LemonGrass Chicken

1 (2 1/2 to 3lb) whole chicken, cleaned & patted dry

1 c water

1 small onion, minced fine

2 T red pepper flakes

10 6" pieces of lemon grass stalk (available at oriental markets, or a weed if you grow it!) salt & pepper to taste

1/2 c heavy cream

1 lb fresh mushrooms of choice, sliced thin

Stuff half the lemongrass shoots into the chicken cavity. Put the chicken in the crockpot. Dump the rest in, and cook on low for 4-6 hrs until the chicken is fork tender. Note: If you like spicy food, use more than 2 T red pepper flakes -- to taste, really. I like hot food, so I've added up to 5 T. Season also with salt and black pepper to taste. Serve the chicken with rice and veggies. Save the stock for soup. If you prefer a creamier soup, you can add sour cream to get the desired consistency, or if you like more authenticity, try coconut milk.


Crockpot Apricot Chicken

Chicken thighs, *skinned*

- (I use about 6-7 pcs)

1 lb Mushrooms, cleaned,

- halved vertically

1 lg Spanish onion, cut

- into large chunks

2 lg Carrots, sliced

1 Celery rib (with

- leaves), sliced

Apricots, dried (I use

- about a dozen)

1 pk Onion Soup

Apricot nectar (to cover)

Place chicken pieces on bottom of crock pot; sprinkle with the dried soup, cover chicken with the nectar. Place veggies on top. (If you cover the veggies with the nectar, there will be too much liquid.) Cook for 6-7 hours on low, bone the chicken (and remove gristle/connective tissue). If you refrigerate it, you can de-fat the stuff.

notes: * Use 1 envelope of soup mix -- French onion was in original recipe, but I just use regular Lipton onion soup mix (like for dip). * Be sure you SKIN the chicken, or it's way too fatty!


Try this... A few chicken pieces, legs and thighs work pretty well... 1 packet of French Onion Soup, 1 can Apricot Nectar, maybe a few dried apricots as well. Chopped onion, celery (you get the idea); mix it all up and place in crockpot. cook on low heat for 6-8 hours... Dee-lishus! (call it whatever you want) Bon appetit!


Low-Fat Glazed Chicken in Crockpot

6 ounces orange juice, frozen concentrate -- thaw

3 chicken breasts -- split

1/2 teaspoon marjoram

1 dash ground nutmeg

1 dash garlic powder

1/4 cup water

2 tablespoons cornstarch

* Garlic is optional.

1. Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken.

2. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking.

3. When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken, Serving Ideas : Serve with brown or white rice.

NOTES : Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home in the evening. For an even healthier variation, use boneless skinless chicken breasts.



3-4lbs (more or less) chicken pieces 1/4lb butter

1 cup chicken broth (Campbell's) 2 cups orange juice

1 cup raisins (I like sultanas better) 1/4 tsp cinnamon

1 Tbs flour salt & pepper to taste

Heat butter in a large skillet, and brown chicken. Remove chicken to cooker as they brown. Combine all other ingredients, except flour, in skillet. Mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove one cup of sauce from the pot and combine with flour, mixing well. Return sauce flour mixture to the pot. Turn pot on HIGH, and cook an additional half hour. Serves 4-6


Company Chicken Casserole

8 oz Noodles

3 c Chicken; cooked, diced

1/2 c Celery; diced

1/2 c Green pepper; diced

1/2 c Onion; diced

4 oz Mushrooms; canned, drained

1/2 c Chicken broth

1/2 c Parmesan cheese

2 tb Butter; melted

1 c Sharp cheddar; grated

1/2 ts Basil

1 1/2 c Small curd cottage cheese

1 cn Cream of chicken soup

Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours. Serves 6.


Spicy Cajun Style Buffalo Wings

3 pounds Chicken Wings*

1 Bottle Kraft Spicy BBQ**

1 1/2 teaspoons Red Cayenne Pepper

1/4 teaspoon Salt

2 teaspoons Black Pepper

1/2 teaspoon Garlic flakes -- minced

1 teaspoon Onion flakes -- minced

3 tablespoons Worcestershire Sauce

2 tablespoons Green Dragon or Jalapeno Sau

1 tablespoon Tabasco Sauce

1 tablespoon Cajun Spice***

In a Crockpot; add chicken BBq Sauce, and all spices. Stir and heat on low for 4 hours. To serve, I suggest you prepare a Cajun Rice Recipe, and after the Buffalo Wings are cooked, prepare the Rice, pour the Rice into a container or casserole dish, spread out evenly. *Chicken wings or small chicken legs; more wings or legs can be added if needed. **Kraft BBq or K.C. Style sauce. ***Cajun Spice or Capt. Link's Cajun seasoning.



3 large frozen chicken breasts, with ribs still attached

(thighs can be substituted if you like dark meat)

1 16 oz can of pineapple CHUNKS, partially drained

4-6 oz of Kikkoman teriyaki sauce

(You can also add other vegetables, if desired. Broccoli is *really* good). Place chicken breasts in crock pot, with meat facing out toward coils. Dump in the pineapple, add teriyaki sauce and veggies, cover. Cook on low for 6-8 hours, high for 4-6 hours. (THESE TIMES ARE FOR FROZEN CHICKEN! Less for thawed). Serve over rice. The chicken is incredibly tender when cooked in the crock pot. I can even get non-chicken lovers to ask for this recipe!


Chicken Breasts a l'Orange

3 whole chicken breasts, 1 can (10 3/4 oz) condensed

halved cream of celery or

2/3 cup flour cream of chicken soup

1 teaspoon salt 1 can (4 oz) sliced mushrooms,

1 teaspoon nutmeg drained

1/2 teaspoon cinnamon 1/2 cup orange juice

dash pepper 1/2 teaspoon grated orange

dash garlic powder rind

2 to 3 sweet potatoes, 2 teaspoons brown sugar

peeled and cut into 3 tablespoons flour

1/4 inch slices buttered rice

Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of crock pot. Place chicken breasts on top. Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on Low setting for 8 to 10 hours (or High setting for 3 to 4 hours) or until chicken and veggies are tender. Serve chicken and sauce over hot buttered rice.


Coq au Vin

3 lbs chicken -- cut in quarters

2 slices bacon -- cooked, chopped

4 shallot -- peeled and sliced

1 clove garlic -- crushed

1 tbsp parsley -- chopped

1 bay leaf

1/2 tsp thyme -- chopped

1/4 tsp salt

1/8 tsp pepper

15 sm white onions

10 mushroom -- halved

1/2 c dry white wine

1/2 c chicken broth

1 plum tomatoes -- peeled and chopped

2 tbsps cornstarch

2 tbsps cold water


Portugese Garlic Chicken

1 med onion -- sliced thin

6 cloves garlic -- sliced thin

2 med tomatoes -- pear shaped

1/3 c ham, baked -- chopped

1/2 c golden raisins

3 3/4 lbs chicken

1/2 c port wine

1/4 c brandy

1 tbsp dijon mustard

2 tbsps tomato paste

1 1/2 tbsps cornstarch

2 tbsps cold water

1 tbsp red wine vinegar



tomato wedges

Combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and giblets for other uses; rinse chicken inside and out and pat dry. Tuck wingtips under; tie drumsticks together. Place chicken on top of onion mixture. Mix port, brandy, mustard and tomato paste; pour over chicken. Cover; cook on LOW until meat near thigh bone is very tender when pierced (7.5 to 8 hours). Carefully lift chicken to rack of broiler pan. Broil 4-6 in

below heat until golden brown (about 5 min). Transfer to warm platter; keep warm. Skim and discard fat from cooking liquid; blend in cornstarch mixture. Increase cooker heat setting to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 min). Stir in vinegar; season to taste. To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird and top with some of sauce. Serve remaining sauce in gravy pitcher or bowl.


Joan's "Simple-Yet-Good" Chicken

Take the skin off four boned chicken breasts; place in crock. Sprinkle about 1/2 cup fat-free Italian salad dressing over the chicken. Put lid on crockpot and cook on low setting for 8 to 9 hours. It's really easy and flavorful!


Christine's "Too-Easy" Chicken

"This is the easiest chicken recipe I've ever done in the crockpot, and it tastes great, too."

4 chicken breasts (with the bone)

1 packet dry onion-flavored soup mix

Squares of foil

Skin the chicken breasts. Place each breast in a square of foil and sprinkle some of the soup mix on it. (One packet of soup mix is enough for all four breasts; you can use any flavor soup you like). Wrap the foil tightly around each breast and place in crockpot, seam-side up. Try to layer the chicken as best you can. Cook 8-10 hours on low. The chicken is extremely moist and flavorful; in fact it falls off the bones.


Pinto Beans & Ham Hocks

1 lb Dry beans; {Pinto, red,

-Anasazi,or Black eyed peas}

1 lb Sliced, smoked ham hocks

1 T Chives; chopped

1 md Onion; chopped fine

Garlic powder; to taste

Salt; to taste

Pepper; to taste

1 Celery stalk; sliced very


1/8 ts Ginger, powdered

{for vegetarians, ham-hocks are optional}

Starting the night before... Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder: the longer it cooks, the better it tastes. Serve with fresh, hot cornbread, or garlic bread.


Five Spice Pork Roast - Yield: 6 servings

3 lb Pork shoulder roast

1 1/2 ts Five spice powder

1 T Oil

3/4 c Apple juice

1/3 c Dry white wine

2 T Soy sauce

3 T Cornstarch

2 T Water, cold

Hot cooked rice

Trim fat from roast. If necessary, cut roast or remove bone to fit roast into crockery cooker. Rub roast with five-spice powder. In a skillet, brown roast on all sides in hot oil. Place roast in crockery cooker. Stir together apple juice, wine, and soy sauce. Pour over roast. Cover; cook on low-heat setting for 10 to 12 hours or on

high-heat setting for 4 1/2 to 5 hours. Remove roast; keep warm. For gravy, strain cooking liquid into a large glass measure. Skim off fat. Measure 2 cups liquid (if necessary, add water); pour into a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Serve roast and gravy with rice.


Crockpot Sweet/Sour Kraut with Pork Chops - Yield: 2 servings

2 Potatoes, wash & slice

1/4 c Onion; chopped

1 1/2 c Sauerkraut, rinsed & drained

1 T Brown sugar

1/2 c Unsweetened pineapple juice

2 Thick pork chops, trimmed


Put potatoes in crockpot. Top with chopped onion. Combine sauerkraut, (1 can) with brown sugar and pineapple juice. Spoon over potatoes. Top with pork chops which have been trimmed of fat. Season with pepper to taste. Cover and cook on low 8-10 hours. Serve with rye bread and microwave baked apples.


Plantation Pork Chops - Yield: 4 servings

4 Double cut loin pork chops with pocket

2 c Cornbread stuffing mix

2 T butter; melted

1/4 ts Salt

1/2 c Orange juice

1 T pecans; finely chopped

salt & pepper

1/4 c Karo, light

1/2 ts orange rind, grated

Combine stuffing mix, butter, 1/4 tsp salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes.


Working Person's Crockpot Country Pork Dinner - Yield: 4 servings

3 lb Pork loin country-style ribs, cut into serving pieces

1/3 c Flour

2 T Oil

1 1/2 c Apple cider

1 c Water

1 T Salt

1/2 ts pepper

2 lb small red potatoes

16 oz carrots; cut into 2" pieces

1 lg Onion; coarsely chopped

1 sm Cabbage; shredded

1 ts Caraway seeds

All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well-browned on all sides, removing pieces as they brown. Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours.


Slow Cook Sweet & Sour Pork

2 lb Cubed pork

3 T Soy sauce

1/4 c Vinegar

1 sm Onion; sliced

2 Tomato; cut in slices

2 T Cornstarch

1/4 ts Ginger

1/4 c Brown sugar

2 Green peppers; cut into strips

In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes.


CHALUPA - Yield: 8 servings

1 lb Pinto beans

3 lb Pork roast

7 c Water

1/2 c Onion, chopped

2 Garlic cloves, minced

1 T Salt

2 T Chili powder

1 T Cumin

1 t Oregano

4 oz Green chili peppers, chopped (one can)

Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.


* A Mexican meat and bean dish, similar to chili -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.

* Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce).


Molly's BBQ chops

6-8 pork chops (trimmed of fat)

1 bottle "Jackaroo" Barbeque sauce


Use your leftover broth (from making other crockpot dishes) for soup; leave it in the pot, add a few bones if you've got any, and throw in chopped veggies of choice (carrots, cubed potatoes, a can of chopped tomatoes, or real ones, onions, etc.). Toss in your favorite herbs (bay leaf, some cloves, some peppercorns, oregano, salt, etc...). Add barley or mini pasta shells, or beans (that have been soaked overnight). Cook for 6 hours on low (again, you can't overdo it). Remove bones & store in fridge or freezer in glass jars or tupperware.


Vegetable Beef Soup - Yield: 3 quarts

2 md Potato; peeled & diced

2 md Carrot; peeled & diced

1 1/2 lb beef shank or neck bones

1 md onion, peeled and chopped

16 oz Tomato, whole; quartered & undrained

17 oz Corn, whole kernel , undrained

1 Bay leaf

1 T Parsley flakes, dried

1 ts Worcestershire sauce

1/2 ts Thyme, dried

1/4 ts Salt

1/4 ts Pepper

1/4 ts Ground savory

2 ts Instant beef bouillon

3 c Water, boiling

Place first 7 ingredients in a 3 1/2-quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay leaf; recover. Remove meat from bones; cut into bite-size pieces. Return meat to soup; mix.


Crockpot Chicken Noodle Soup - Yield: 10 servings

3 1/2 lb Broiler-fryer; cut up, skinned

2 md Carrot; peeled and chopped

1/2 c Onion; chopped

2 Celery stalk; chopped

2 1/2 ts Salt (or less)

2 ts Dried parsley flakes

3/4 ts Dried marjoram leaves

1/2 ts Dried basil leaves

1/4 ts Poultry seasoning

1/4 ts Pepper

1 Bay leaf

2 qt Water

2 1/2 c Medium egg noodles; uncooked

Place first 4 ingredients in 3 1/2-quart slow cooker in order listed. Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.


Chicken Noodle Soup New Orleans Style - Yield: 6 servings

1 lg whole fryer

1 c onions; diced

1/2 c celery; diced

1/2 c parsley; minced

4 Garlic clove; garlic

1 c carrots; chopped

3 bay leaves

1 ts poultry seasoning

4 qt Water

12 oz broad egg noodles

2 T butter

1 c onion rings; sliced

1 c mushrooms; sliced

1 c carrots; diced

1/4 c cream sherry

salt & pepper; to taste

Scallions; for garnish

First, take the chicken and wash it thoroughly -- that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the garlic, chopped carrots and bay leaves, poultry seasoning and *2* quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. While the chicken is slow-cooking, it's a good time to prepare your noodles. Go ahead and boil them according to package directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that you're going to drop them into a soup, so you want them el dente (firm), otherwise they'll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly -- if you cook the noodles all the way, the soup's consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that's okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bit-sized pieces. Then, in a heavy 12-inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they're tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteeing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots -- along with the sherry, the Tabasco*, and as soon as it comes to a boil, reduce the heat to low and simmer the soup for about 30 minutes to allow all the flavors to thoroughly blend. When you're ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines.


Crockpot Chili Verde - Yield: 6 servings

1 Onion; coarsely chopped

1 Bell pepper, green; coarsely chopped

4 Garlic clove; minced

1 T Olive oil

4 oz Green chile, canned diced

1 Jalapeno; diced (opt)

7 Tomatillo

2 lb Pork, lean; trimmed & cubed

2 ts Oregano

2 ts Sage

1 ts Cumin

1 ts Red pepper flakes

1/2 c Beer

First, saute one onion and one green pepper, coarsely chopped with three or four cloves of garlic, minced, in olive oil. Throw into the crockpot. Also throw in a small can of diced green chiles. Depending on your propensity for spicy food, you may add from one to three jalapenos, sliced. Then, throw some tomatillos in the pot. How many? Well, when I got fresh ones in San Diego, I'd get seven or eight. Peel off the husk and coarsely chop. Now that I've moved to Pittsburgh (don't ask me why), I've had to use canned ones on occasion. How many? Well, I don't really remember, it was one medium-sized can, I think. Pay attention: I mean tomatillos, not green tomatoes. The Frugal Gourmet substituted celery and tomatoes. I haven't forgiven him yet. Take about 2 pounds of lean pork (I trim off all the excess fat I can), cubed, and brown in the pan that you sauteed the onion, etc. in. Into the pot. Now, the seasoning mixture. I prefer to grind up in my mortar oregano, some dried red chile peppers, sage, and cumin seed. Perhaps also some black pepper. I almost never put salt in anything, so I probably wouldn't here either, but you may want to. How much? Well, about 2 tsp each of the oregano and the sage. 1 tsp each of the cumin seed and dried red peppers. Salt and pepper to taste. I probably will add a dash of beer (about 1/2 cup) for obscure reasons. This crockpots all day, or could be simmered for probably about 2 hours. Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos. I throw one twist into this, a technique that comes from carnitas. After cooking, I separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy. This is not what the original requester would want to do.


CHUCK-WAGON BEAN POT - Yield: 6 servings

1 lb Bean (any variety), dry

1 Ham hock or shank

1 lg Onion, chopped

6 c Water

1 t Salt

7 oz Green chili salsa (up to 10 oz; or use tomato sauce, canned or stewed tomatoes)

Rinse the beans and remove any foreign matter. Mix all ingredients in the cooking vessel. IF USING A SLOW-COOKER: Cover, set temperature at low, and forget for at least 10 hours. If you have only half a day, cook

the mixture 5 or more hours on high. IF USING A STOVE: Heat all ingredients to boiling with pot uncovered. Turn down heat, cover, and simmer gently, addingenough boiling water to keep beans well covered. Most bean varieties will be done in 2 to 3 hours. When beans are done, take out ham bone, cut off the meat and put it back into the pot. Serve hot with corn bread or muffins. Green chili salsa is a Mexican sauce made from green chili peppers, onions, vinegar and other ingredients. NOTES: * A Hearty Bean Stew -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board and other organizations. This savory stew, featuring ham and beans, borrows its robust seasonings from the chuck wagon cooks of the old western cattle ranges. The secret is long, slow cooking, and your electric slow-cooker is ideal for the job. Just follow the directions that come with your particular model. If you don't have one, slow-cook the mixture on top of the stove in a heavy pot with a lid.



(makes 4 to 6 servings)

3/4 cup dried apricots

1 cup flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup sugar

3/4 cup milk

1 egg, slightly beaten

1 Tbsp grated orange peel

1 Tbsp vegetable oil

1/2 cup whole wheat flour

1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured bakin unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold. Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work. Do not lift the lid while baking this bread.



2 lb lean pot roast

1 tsp salt

1/2 cup tomato paste

24 peppercorns

1 small onion, chopped

1 tsp worcestershire sauce

Sprinkle salt over the roast and place in crock pot. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and Worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy.



4 lbs lean beef cubed

1 - 1 1/2 cups red wine

1/3 cup oil

1 tsp thyme

1 tsp black pepper

8 slices bacon, diced

2 cloves garlic crushed

1 onion diced

1 lb mushrooms sliced

1/3 cup flour

Marinate beef in wine, oil, thyme and pepper 4 hrs at room temp. or overnight in the fridge. In large pan, cook bacon until soft. Add garlic and onion sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all. Cook on LOW 8-9 hrs.



1 1/2 lbs stewing steak

1 oz plain flour

2 tblsp oil

2 large onions

3 medium carrots

1 pint beef stock

salt and pepper

Cut the steak into 1 inch cubes and toss in the flour seasoned with salt and pepper. Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until

the liquid comes to the boil. Pour into the crockpot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.



Beef Roast(s)



optional: potatoes, carrots, sweedes, turnips

Brown the roast(s) on all sides in a little bit of oil. Place in the crock pot. Add an onion, cut in about 6-8 pieces. Add spices (we don't use salt - we add Mrs. Dash Garlic and Herb, plus some additional garlic and pepper). Cover with water. Sometimes I add a dash of beef boullion granules. Set on high. I let this simmer away for about 5 - 6 hours. We usually add potatoes (quartered) the last 60-80 minutes. Other root veggies work great too. Now, for the DOUBLE DUTY: For the leftovers, I slice the roast somewhat thin, and breakup up the slices (sort of shred it), put it in a sauce pan and add barbecue sauce and a little water. I let this simmer for about 20 minutes, stirring occasionally. If it gets too dry add more sauce or water. Serve on rolls. This is great to take for lunch and heat in the microwave at work.




1/2 c hot water

1/2 c almond butter (original recipe was for peanut butter - I use almond cause I'm allergic to peanut)

1/4 c cider vinegar

2 T tamari sauce

2 T blackstrap molasses

1/4 c cayenne (this is a HUGE amount - I use 1-2 tsp.)


1 lb broccoli

2 tsp ginger

4 cloves garlic

1 lb tofu, cubed

2 c onion, thinly sliced

1 c chopped cashews

2-3 T tamari sauce

2 minced scallions

Sauce: In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.

Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.



4 cups potatoes, peeled and quartered

1 small cauliflower, cut into florets

a pinch of asafetida

3/4 tsp ground turmeric

1/2 tsp chilli powder

1 1/2 tsp ground cumin

3/4 tsp salt

big pinch of sugar

2 tomatoes, chopped

1 1/4 cups water

1/2 tsp garam masala

1/2 cup wheat berries (optional)

Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low.

With the wheat berries, if things start drying out, add more water.



1 large chicken

1 stalk celery halved (with leaves)

1 small onion halved

4 sprigs parsley

2 whole cloves

1 carrot peeled and halved

1 tsp salt

1 small bay leaf

1/2 tsp thyme




4 Tbs butter

1 cup chicken stock

1/8 tsp pepper

1/2 cup cream

1/2 cup flour

1/2 tsp salt

1/4 cup chopped parsley

Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.

****************************************************************CRISP-FRIED TOFU AND GREENS

2 cakes of tofu, frozen overnight and thawed

1/2 c water or vegetable stock

1 tsp cornstarch

1/2 c cornmeal or cornstarch


1/3 c soy sauce

1/4 c rice vinegar

1 T finely grated gingerroot

2 cloves garlic, minced or pressed

dash cayenne


3 T soy sauce

1/4 c dry sherry

2 tsp rice vinegar

2 tsp honey or brown sugar


3 T oil

3 cloves garlic, minced or pressed

1 c thinly sliced onion

6 c mix of coarsely chopped pak choi, chard, kale,

nappa cabbage or 9 c. chopped spinach

Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice. * I cut the tofu into many more smaller triangles.



(makes 6 servings)

6 medium tart red apples

1 cup light brown sugar

1/4 cup golden seedless raisins

1 Tbsp grated orange peel

1/4 cup soft butter

2 cups very hot water

3 Tbsp orange juice concentrate

Wash, core and stem the apples, but don't peel them. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel. fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops. Place the mold in the slow cooker and pour the hot water into the cooker. Sprinkle the orange juice concentrate over the apples. Cover the cooker and cook on Low for 3 to 5 hours, or until the apples are tender.



(Makes 4 to 6 servings)

1 3/4 cup flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/3 cup shortening

2/3 cup sugar

2 eggs, well beaten

1 1/2 cups well mashed, overripe banana (2 or 3 bananas)

1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.



(makes 4 or 5 servings)

1 1/2 lb boneless chuck steak, 1 1/2 inch thick

1 clove garlic, peeled and minced

1/4 cup wine vinegar

1 Tbsp brown sugar

1 tsp paprika

2 Tbsp Worcestershire sauce

1/2 cup catsup (ketchup)

1 tsp salt

1 tsp dry or prepared mustard

1/4 tsp black pepper

Cut the beef on a diagonal, across the grain into slices 1 inch wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.



(makes 4 to 6 servings)

1 Tbsp vegetable oil

2 lb whole chicken

3 very large onions, peeled and chopped

5 large tomatoes, chopped

1 medium orange, unpeeled, seeded, chopped

1 tsp sugar

1 tsp salt

1/8 tsp pepper

1/2 cup water

1 bouillon cube, crumbled

3 heaping Tbsp red currant, raspberry or red grape jelly

1/4 cup sweet sherry

In a medium skillet, over medium high heat, heat the oil and saute the chicken, turning often, until well browned all over. Remove the chicken to a plate. Saute the onion in the skillet until well browned. Turn into the crockpot. Place the tomatoes, orange, sugar, salt and pepper in the pot and set the chicken on top. Rinse the skillet with the water and scrape into the cooker. Add the bouillon cube. Cover and cook on Low for 5 to 7 hours. Before serving, remove the chicken to a deep serving dish and keep warm. Turn the pot contents into a skillet, set the heat to high and simmer until thick enough to mound on a spoon. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, lest the sauce lose its shiny quality. If you wish, add some sugar or sweet sherry to further brighten the taste. If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly. Pour sauce over the chicken.



(Makes 6 servings)

1/2 cup whole milk

2 slices white bread

1 1/2 lb ground beef

2 eggs

1 small onion, peeled

1 1/2 tsp salt

1/2 tsp pepper

1 tsp dry mustard

1 can (12 oz.) whole tomatoes

Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin.



(makes 6 to 8 servings)

8 to 10 small, thick pork chops

2 tsp salt

1/4 tsp pepper

1/8 tsp sage

1 can (12 oz) cream of mushroom soup

1 Tbsp dried onion flakes

Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours.



1 chicken cut up, or your favorite pieces

(I use thighs and legs -- about 2 pounds worth)

1 jar anybody's spaghetti sauce

dried oregano, garlic salt, or other additives

1 crock pot

1 full working day

Cut chicken into pieces, if needed. Dump chicken pieces into crock pot. Dump 1 jar spaghetti sauce over chicken. Shake dried oregano and garlic salt (or your other favorite additives to spaghetti sauce), to taste. Put lid on crock pot and turn the pot on LOW. Have a nice day, don't worry, be happy. Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of french bread. CAREFULLY remove the chicken from the crock pot to a serving platter (it's tender and will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in. Fight over who gets the top pieces with all the oregano and garlic salt piled on top.



1 lb extra lean ground beef

1/4 lb sausage meat

1/4 cup dark beer

1 egg

2 slices of bread torn into soft crumbs

1 onion, chopped

3 tblsp chopped parsley

1/2 tsp ground black pepper

few drops Worcestershire sauce and tabasco sauce

Combine all ingredients and gently shape into a round loaf. Place on a trivet in crockpot. Cover and cook on low, about 7 to 8 hours. Serve with tomato sauce or chili sauce. Chill leftovers and slice for sandwiches the next day.



(Servings: 12)

1 lb beans, assorted, dry

2 cup vegetable juice

1/2 cup dry white wine

1/3 cup soy sauce

1/3 cup apple or pineapple juice

vegetable stock or water

1/2 cup celery -- diced

1/2 cup parsnips -- diced

1/2 cup carrots -- diced

1/2 cup mushrooms -- diced

1 onion -- diced

1 tsp basil, dried

1 tsp parsley, dried

1 bay leaf

3 clove garlic -- minced

1 tsp black pepper -- ground

1 cup rice or pasta -- cooked

Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. Notes: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.



(Servings: 8)

5 cup Trader Joe's marinara and the rest water

1 1/2 cup Great northern beans

1 cup wheat berries

6 small potatoes -- cut in half

1 large onion -- sliced

4 clove garlic -- minced

5 tsp cumin -- ground

3 tsp tumeric

1/2 tsp black pepper -- ground

2 green peppers

Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.



2 lb middle neck lamb chops

salt and pepper

2 medium onions

2 medium carrots

1 cooking apple

1 oz plain flour

2 tbsp oil

3/4 pint stock

1 stick celery

Coat the chops with the flour seasoned with the pepper and salt. Brown on both sides in the oil and remove the chops. Cook the chopped onions in the oil until soft and golden and put into the crockpot. Work any remaining flour into the fat, cook for 2 minutes, and stir in the stock. Bring to the boil, stirring well. Put the thinly sliced carrots, celery and apple into the crockpot. Put the chops on top and pour over the thickened stock, seasoning to taste. Cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.



2 lb shoulder lamb

2 oz butter

1 oz plain flour

1 tsp marjoram

8 oz can tomatoes

1 large onion

2 tblsp oil

1/4 pint beef stock

salt and pepper

Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.



(Servings: 8)

6 potatoes -- sliced

1 large onion -- sliced

2 carrots -- sliced

1 green pepper -- sliced

1 zucchini -- sliced

1 cup corn, frozen or fresh

1 cup peas, frozen or fresh

Optional Vegetables:



green beans


2 1/2 cups tomato sauce

1/4 cup tamari, low-sodium

1 tsp thyme -- ground

1 tsp dry mustard

1 tsp basil

2 tsp chili powder

1/2 tsp cinnamon

1/8 tsp sage

2 Tbsp parsley flakes

Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables.

Cook six hours at high or 12 at low.



3 lbs lean beef pot roast

2 tbsp oil

Flour and water paste (opt)


1 cup tomato juice

3 tbsp made mustard

4 tbsp worcestershire sauce

1 tsp basil

1 tsp oregano

1 tsp onion powder

1 tsp garlic salt

1/4 tsp fresh ground black pepper

Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.



3 lb chicken pieces

1 lb lean boneless pork cubed

1 cup dry red wine

1/2 tsp black pepper

3 cups beef broth, (Campbell')

2 cloves garlic, crushed

3 tomatoes chopped

1/2 tsp rosemary

1 tsp salt

Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken, pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hrs. or until chicken and pork are thoroughly cooked. Serves 6.



(Servings: 6)

1 cup millet

4 cup water

2 onions - cut in wedges

2 potatoes - cut in large chunks

2 carrots - cut in large slices

1 cup celery - cut in large slices

1/2 lb mushrooms - chopped

2 bay leaves

1/2 tsp basil

1/2 tsp thyme

Toast millet in dry skillet for about 5 minutes. Stir constantly t prevent burning. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low.



3-4 lb chicken cut into serving pieces

1 cup chicken broth, homemade or canned

1/4 lb butter

2 cups orange juice

1 cup raisins (I used sultanas)

salt and fresh black pepper to taste

1/4 tsp cinnamon

2 Tbs flour

Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well. Return sauce - flour mixture to pot. Turn pot on HIGH, and cook additional half hour.



2 lb beef cubes

5 large carrots (cubed)

8 large potatoes (cubed)

2 large onions (sliced thin)

3 tbsp paprika*

salt & pepper to taste

Throw all ingredients into the crockpot, add water to top veggies (it makes a sort of "gravy") and cook on high for 4 hours. Note: *I use quite a bit more paprika than this, but you know your own taste.



(Servings: 8)

1 head cabbage

5 lb potatoes -- peeled

2 onions

1/2 cup rice, raw

1 tsp dill, dried

1/4 tsp black pepper -- ground

2 egg whites

1 can tomatoes (28 oz)

1 apple -- peeled and sliced

1/4 tsp ginger, dried -- ground

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up

bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours.



1.5 kg topside

salt and pepper

25 g lard

1 large onion

1 large carrot

500 ml beef stock

1 bay leaf

Season the beef with salt and pepper and brown on all sides in lard. Remove the beef and add the chopped onion and carrot to the fat. Cook until the onion is soft and golden. Put the vegetables into the crockpot and put the beef on top. Bring the stock with the bay leaf to the boil and pour over the meat. Cover and cook on HIGH 30 min., then on LOW 8-9 hrs. If liked a little flour may be mixed with cold water and stirred into the crockpot an hour before serving to make a thick gravy.



1 pkt onion soup mix.

3 lb lean beef pot roast trim off any fat

3 tblsp flour in 3 tbsp water, mixed to a paste.

This roast needs no prior browning. Meat brown in the slow cooker and forms a brown gravy. Prepare vegetables separately. Sprinkle onion soup over the bottom of the crock pot. Add pot roast.

Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat.



olive oil

1-2 large yellow onions, diced

2 cloves garlic, minced

1 red pepper, diced fairly large

1 green pepper, diced fairly large

2 28-oz. cans crushed tomatoes

1 T cumin

1 tsp cayenne (or to your taste)

1 pkg frozen corn

2 cans black beans (or any other kind of beans you like -

chickpeas work well, too)

1-1.5 C picante sauce (Shotgun Willie's green sauce -very hot- works well)

salt to taste

grated cheddar, if desired

cashew nuts, if desired

Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. Note: I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.



2 kg topside

1 onion (chopped)

1 pkt brown gravy mix

1 cup water

1/4 cup tomato sauce (ketchup)

1/4 cup red wine

2 tsp made mustard

1 tsp Worcestershire sauce

1/8 tsp garlic powder

1/2 tsp dried mixed herbs

chopped parsley to garnish

salt and pepper

Sprinkle meat with salt and pepper. Place in crockpot. Combine the remaining ingredients, except parsley, and pour over meat. Cover and cook on LOW 10 hrs. Remove the meat and slice. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.



1 lb tofu

1/4 c lemon juice

1/4 c tamari sauce

6 T water

1/4 c tomato paste

2 T honey

1 tsp ginger

4 cloves of garlic

8 scallions, minced

1 green and 1 red bell pepper, sliced in strips

1 lb mushrooms

1 c toasted cashews

Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.



1 lb tofu, cubed

1/2 lb snow peas

1/3 c teriyaki sauce

3 T Szechuan spicy stir-fry sauce

2 tsp cornstarch

1 onion, chopped

3 c chopped bok choy

2-3 T cooking oil

1 c broccoli florets

1 red bell pepper

1 7-oz. can straw mushrooms

1 14-oz. can baby corn

Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice.



1 tbsp olive or vegetable oil

1 cup chopped red or green bell pepper, or combination

1 cup chopped zucchini or yellow squash, or both

2 1/4 cup Bloody Mary mix or vegetable juice

1 cup bulgur wheat

1 tblsp lemon juice

1 tsp dired basil, crushed, or 1 tablespoon fresh, minced

1/3 cup chopped green onions

Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally. Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally. Garnish with green onions. May be served warm or as a salad at room temperature.

To Microwave:

In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions.


I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. I refuse to try the microwave method. I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles.


Barbeque Pork - Servings: 4

4 lb Pork Butt or Shoulder Roast;

-lean, boneless

2 lg Spanish onions; (sweet)

1 lg Bottle Kraft Honey BBQ Sauce

1 c Ginger Ale (or Coke)

Cut onions in half lengthwise, slice in 1/4" slices, halve the slices and separate into rings. Trim all possible fat from roast and sprinkle with garlic salt and seasoned pepper. Place half the onions in crockpot, put in roast and top with rest of onions. Pour 1 cup of soda over all, cover and cook on LOW for 10 to 12 hours, or overnight until pork can be easily shredded with two forks. Remove pork from pot, shred in a bowl, removing all possible fat. Remove onions with slotted spoon and add to bowl. Discard juice in pot. Return onions and pork to pot, add BBQ sauce to all and mix. Continue to cook on LOW for 5 to 6 hours, adding more BBQ sauce as needed. Serve as sandwiches in buns. Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. They keep well and may be unwrapped, re-wrapped in paper towels and heated in a microwave at 50% for a few minutes.


Mexican Flank Steak - Servings: 6

2 1-lb flank steaks

1/2 ts Salt

1/8 ts Garlic salt

1/8 ts Pepper

15 oz Can tamales in sauce

1 ts Instant beef bouillon


1/4 c ;hot water

8 oz Tomato sauce

ds Bottled hot pepper sauce

2 tb Cold water

4 ts Cornstarch

Shredded monterey jack


Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper. Unwrap tamales; place tamales and sauce in bowl. Break up tamales slightly with fork; spread over steaks. Roll up each steak jelly roll style, starting with short side; tie or skewer securely. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce. Pour over meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out meat rolls; remove strings or skewers. Pour cooking liquid into saucepan; skim off excess fat. Blend the cold water into cornstarch; stir into liquid. Cook and stir till thickened and bubbly. Spoon over meat, sprinkle cheese atop each roll.


Down South Barbeque - Servings: 8

2 Onions; sliced

6 Cloves

2 c Water

5 lb Pork roast or fresh picnic Ham

16 oz Barbecue sauce

1 lg Onion; chopped

Put half of onions in bottom of crockpot. Then add meat and other ingredients with remaining onion on top. Cover and cook over night or for 8 to 12 hours on low. Remove bone and fat from meat. Put meat back in crockpot. Add chopped onion and barbecue sauce. Cover and cook for an additional 8 to 12 hours on low, stirring 2 or 3 times. Serve from crockpot on large buns.


Chili con Carne - Servings: 10

4 lb Ground beef

3 tb Shortening

2 c Chopped onion

2 Garlic cloves; crushed

4 tb Chili powder

3 Beef bouillon cubes; crushed

1 1/2 t Paprika

1 t Oregano

1 t Ground cumin

1/2 t Cayenne pepper

1/2 c Beef stock

1 can Tomatoes; 28 ozs.

1 can Tomato paste; 8 oz.

4 can Red kidney beans; 1 lb cans

Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours.


Bean-Sausage Casserole - Servings: 8

5 cn Kidney beans; 1 lb ea. drain

10 Bacon strips; diced

3 lb Kielbasa; sliced

1 1/2 c Onions; chopped

3 Chicken bouillon cubes, crushed

1/4 t Pepper

2 c Dry red wine

Parsley; chopped

Fry bacon bits until crisp; discard fat. Combine all ingredients, except parsley, in removable liner. Place liner in base. Cover and cook on low 8-10 hours, high 5 hours or auto 6 hours. Garnish with parsley.



P.S. Here's what I've accumulated since the original file. I call it "Crock Pot II":


Cranberry Pork Roast

1 boneless rolled pork loin roast (2-1/2-3 pounds}

1 teaspoon dry mustard

1 can (16 oz) jellied cranberry sauce

1/4 teaspoon ground cloves

1/2 cup sugar

2 tablespoons cornstarch

1/2 cup cranberry juice

2 tablespoons cold water

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard & cloves. Pour over roast. Cover & cook on low for 6-8 hours or till meat is tender. Remove roast & keep warm. Skim fat from juices; measure 2 cups adding water if necessary, and pour into a sauce pan. Bring to boil over medium high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook & stir until thickened. Season with salt. Serve with slicked pork.


Steak and Gravy

1 pound round steak 1 teaspoon garlic powder

1 tablespoon cooking oil 1/2 teaspoon salt

1-1 1/2 cups water 1/4 teaspoon pepper

1 can (8 oz) tomato sauce 2 tablespoons all purpose flour

1 teaspoon ground cumin 1/4 cup cold water

Hot cooked rice or noodles or mashed potatoes Cut beef into bite sized pieces; brown in oil in a skillet. Transfer to slow cooker. Cover with water; add tomato sauce and seasonings. Cover and cook on low for 8 hrs, or till meat is tender. In a small bowl, combine flour and cold water to make a paste; stir into liquid in slow cooker. Cover & cook on high 30 minutes or til gravy is thickened. Serve over rice, noodles or potatoes.


BBQ Bean Bake

2 - 540 ml (19 oz.) cans navy beans (or great northern), undrained

1 - 540 ml (19 oz.) can vegetarian baked beans, undrained

1/2 cup ketchup

1/3 cup firmly packed brown sugar

1/2 tsp. ginger

1 tsp. salt

2 tsp. chili powder

In slow cooker combine all ingredients, mix well. Cover; cook on high 2 hours or low 6 to 8 hours.


Santa Fe Stew

2 lbs browned, drained ground beef

3 cans hominy (white or yellow)

2 cans Ranch Style Beans (chile beans can be substituted if you gotta)

1 can stewed tomatoes (chopped)

1 cup chopped green chile

1/2 lb chopped Velveeta

Combine 1st 5 ingredients in crock pot and cook on low all day, approximately 8 hours. 1 hour before serving add cheese and stir several times throughout. Serve when cheese has melted. Serve this with hot tortillas or crackers and a green salad and you have a meal fit for a king.

Now for some of the other things I do with this recipe. I love to use pork roast chopped in bite size pieces and real hominy. It has such a better flavor than canned. Here, we buy it frozen and only use about a cup to a cup and a half because of the swelling. Combine with homemade pinto beans and fresh tomatoes and chili, it is fabulous. Again, this can be made on the stove or the crockpot and is so good.



8 cups mashed apples

3 to 4 cups sugar(to your liking)

1 teaspoon apple pie spice

1/2 teaspoon cloves

Cook and mash the apples. Put into the crockpot & cook on high for 5 hrs. then on low heat for 3 hours. Stir occasionally. Put in jars and seal.



9-10 large apples, peeled & cored

1/2 cup water

1 teaspoon apple pie spice

1/2 to 1 c. sugar

Put all ingredients into crockpot. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).



6 cups unsweetened peaches

3 cups white sugar

1 1/2 cups apricot nectar

2 tablespoons orange or lemon juice

1 teaspoon vanilla

Put peaches through food mill or food processor. Mix all ingredients together well and put in crock pot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover.



2 cups milk

1/4 cup brown sugar

1 tablespoon melted butter

1/4 teaspoon salt

1/2 teaspoon apple pie spice or cinnamon

1 cup rolled oats

1 cup chopped apple

1/2 cup raisins

Grease the inside of crockpot. Put the ingredients into crockpot and whip together. Cover. Just before going to bed, turn on the crockpot, at "low" speed. The cereal will be ready for

morning. Serve with milk. Serves 4.


Crock Pot Applesauce






Italian Beef

3-4 pound roast cut into chunks

1 pkg dry onion soup

1 pepsi

1/2 c green pepper

1 tsp italian seasoning

4 beef bouillon cubes

1 tsp garlic salt

1 jar pepperoncini with juice (peppers found in the pickle department)

Put in crock pot and cook. I can't tell you how long. I just kind of guess. I prefer to cook on high so if I'm home I cook it all day and keep an eye on it. When the meat is tender I take it out and with 2 forks pull it apart and put it back in. Delicious!


Crock pot Chicken Divan

3-4 c. raw, cut up chicken breast

1/2 sm. onion, chopped

1 (10 3/4 oz.) can cream of chicken soup

1/3 c. mayonnaise

3 tbsp. flour

2 celery stalks, cut up

1 (10 oz.) pkg. frozen broccoli cuts

1/2 tsp. curry powder

1 tbsp. lemon juice

Hot buttered noodles

In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased crockpot. Cover and cook on low setting 6-8 hours or on high setting 2-3 hours. Serve over hot buttered noodles. Makes about 2 quarts. You can double this recipe. Add more vegetables and/or some chicken broth if too thick. You can mix this the night before and keep in the refrigerator to cook the next day while you're away.


Crock Pot Chicken `a la Delcy

Fill crockpot with chicken thighs or breasts. In between the layering, sprinkle dry Good Seasons Italian Seasoning. Do not add water. It makes it's own broth. Cook for 6-8 hours. Take chicken out of crockpot and add one can of mushroom soup to broth and 3 oz. of Philadelphia cheese. Mix together. At this time, you may wish to remove skins from breasts or thighs. Put chicken back in broth and cook for an additional two hours.


French Dip Sandwiches: Delcy Armstrong

Put brisket with no fat in crockpot. Pour on top one can of beef broth, one can of onion soup, and one can of beer. Cook 8-12 hours. Remove meat and shred. Put back in crock pot. Serve over steak buns. I serve the au' jus on the side in a small bowl for dipping.


CROCKPOT MACARONI AND CHEESE 3 c. grated sharp cheddar cheese, 1 can evaporated milk, 2 eggs, 1 1/2 c. milk, 1/4 c margarine, salt and pepper to taste, 8 oz partially cooked macaroni noodles. Put all in crock pot, cook on low 3 hrs.

A good barbeque dish - take a pork roast - as lean as you can find and put it in the crock-pot with a bottle of your favorite barbeque sauce. Cook until its falling apart - all day if you work is fine. Shred it up with a fork and serve it on a bun. Its good with cole slaw, potato salad or even potato chips as a side.



1 1/2 pounds stew meat, cut into cubes

1 whole onion, sliced

1 clove garlic, minced

1 tablespoon olive oil

3 tablespoons wine vinegar

1 cup tomato sauce

1 cup red wine

1 whole bay leaf

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup green chili salsa

Combine all ingredients in the crock-pot. Cook on low for 7 to 9 hours or until meat falls apart. Thicken broth with some cornstarch mixed with a little water. Serve with rice or noodles.

Note: ROSARITA MEDIUM green salsa leaves a pleasant memory in your mouth. It's my favorite for this recipe, and I add the whole jar.



1 10 oz. package lasagna noodles

1 pound ground Beef Top Round

1/2 pound Italian sausage

1 whole onion, chopped

1 clove garlic, minced

12 ounces mozzarella cheese, shredded

1 15 oz. container cottage cheese

2 6 oz. cans tomato paste

1 8 oz. can tomato sauce

2 cups water

1 teaspoon basil

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 1/2 tablespoons dried parsley

Cook noodles according to package directions until tender; drain. Brown ground round and sausage. Drain. Place in lightly greased crock-pot. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on Low 7 to 9 hours (High: 3 to 5 hours).



1 1/4 pounds stew meat, (chuck or boneless short ribs)

1/4 cup onions, chopped

1 clove garlic, minced fine

2 slices bacon

1 tablespoon tomato paste, (or 3 tablespoons tomato sauce)

1/4 teaspoon thyme

1 each bay leaf

1 cup beef broth

12 mushrooms, (use fresh)

2 teaspoons soy sauce

1/4 teaspoon black pepper

In heavy skillet, sprinkle meat with soy sauce. Dust with flour and brown meat with crushed garlic. Put meat in the crock-pot and pour beef broth over meat to just cover. Add thyme and bay leaf. Cover and cook on low for 7 to 9 hours (high for 4 to 5 hours). Cut bacon into smaller pieces. Fry with onion and put with meat. Cover and cook on high 1/2 hour more. Uncover. Add tomato paste and cook for 10 minutes. Add mushrooms (sliced) and cook for 10 minutes. Serve over rice, noodles, spaghetti, etc.


Crock Pot Meatloaf Burgers

1 large onion, sliced

1 celery rib, chopped

2lbs. lean ground beef

1 1/2 tsp salt divided

1/4 tsp pepper

2 cups tomato juice

4 cloves garlic

1 Tbs ketchup

1 bay leaf

1 tsp Italian seasoning

6 hamburger buns

Place onion and celery in slow cooker. Combine beef, 1 tsp. of the salt and pepper; shape into six patties. Place over onion mixture. Combine tomato juice, garlic, ketchup, bay leaf, Italian seasoning and remaining salt. Pour over the patties. Cover and cook on low for 7 to nine hours or until meat is tender. Discard bay leaf. Separate patties with a spatula if necessary; serve on buns.


Crock-Pot Lasagna

1 lb ground chuck

1 teaspoon Italian seasoning

1 medium yellow onion

1 28 oz. jar spagetti sauce

1/3 cup water

8 lasagna noodles

1 (4 1/2 oz) can of mushrooms

1 (15 oz) carton ricotta

2 cups shredded Mozzerella cheese

Cook beef, chopped onion, and Italian seasoning in skillet, drain. Place 4 uncooked noodles in bottom of lightly greased ( I used pam), in 5 quart cooker. Layer 1/2 beef mixture, spaghetti sauce & mushrooms Spread ricotta cheese over mushrooms, sprinkle with mozzarella cheese (I also sprinkled with Parmesan cheese) Layer the above once again...cover and cook on high for 1 hour...reduce to low setting and cook for 5 hours. Makes 4 servings.


Crock Pot Lemon Garlic Chicken

2 lb chicken breast halves

1 tsp oregano

1/2 tsp seasoned salt

1/4 tsp pepper

2 tbsp butter

1/4 c water

3 tbsp lemon juice

4 cloves garlic, minced

1 tsp chicken bouillon granules

1 tsp parsley

Mix oregano, seasoned salt, and pepper and rub into the chicken. In a large skillet brown chicken in butter. Transfer to crockpot. Place water, lemon juice, garlic and bouillon in skillet. Pour over chicken. Cover and cook 6 hours on low. Add parsley and baste chicken. Cook on high 15-30 min longer.


Serve with Rice Pilaf (below)

Rice Pilaf

2 tbsp butter or olive oil

med onion diced

1 c rice

2 c chicken broth

1 tbsp parsley, chopped

Melt butter in pan. Add onion and cook till soft. Add rice and cook 3-4 in. Stir in stock and bring to a boil. Reduce heat. Cover and simmer for 5 min Remove from heat and allow to rest 5 min. Garnish with parsley.


Tender and tangy ribs

3/4 c vinegar

1/2 c ketchup

2 tbsp sugar

2tbsp Worcestershire sauce

3 cloves garlic minced

1 tsp ground mustard

1 tsp paprika

1/2 tsp salt

1/8 tsp pepper

1/4 c brown sugar

2 lb pork spare ribs

Combine all ingredients except ribs in crockpot. Cut ribs into serving size pieces. Brown in skillet or on grill. (have done it once without browning an d they came out good also) Put ribs in crockpot and toss to cover with sauce. Cover and cook on low for 4 to 6 hours.


Chicken Chasseur

6 to 7 hours

4 to 6 chicken breasts, or 2 1/2 pounds chicken pieces

1 teaspoon salt




2 shallots, chopped

12 fresh mushrooms, minced, or I small can mushroom pieces

1/2 cup dry white California wine

2 tomatoes, or 1/4 cup tomato sauce

teaspoon parsley, chopped

1/4 teaspoon tarragon

Season chicken with salt and pepper, and dust with flour. In a large skillet, saute chicken in oil until it is lightly browned on all sides. Remove chicken to crock cooker. Add shallots and mushrooms to skillet, stirring a minute or so, then add remaining ingredients. When blended, pour sauce over chicken. Cover and cook at low for 6 to 7 hours. Serves


Trish's Beef Fajitas

1 1/2 Lb. flank steak

1 onion, sliced

1 green pepper, cut into strips

1 red pepper, cut into strips

1 jalapeno pepper, chopped (I use a 4 oz. can mild chilies, instead)

1 Tablespoon cilantro

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

8 oz. can chopped tomatoes

12 - 8" flour tortillas

Toppings: sour cream, guacamole, shredded cheddar cheese, salsa

Cut flank steak into 6 portions. Into crock pot, combine meat, onion, peppers, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8 - 10 hours. Remove meat from crock pot and shred. Return meat to crock pot and stir. To serve fajitas, spread meat mixture into flour tortillas, add favorite toppings, roll up tortillas, and



Beef Stroganoff

2 pounds beef stew meat

1 large onion, chopped (1 cup)

1 can (10 3/4 oz.)condensed golden mushroom soup

1 can (10 3/4 oz.)condensed cream of onion soup

1 can (8 oz.)sliced mushrooms, drained

1/4 teaspoon pepper

1 - 8 oz. pkg. cream cheese, cubed

1 - 8 oz. container sour cream

6 cups hot-cooked noodles

Mix beef, onion, soups, mushrooms, and pepper in crock pot. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir in cream cheese until melted. Stir in sour cream. Serve mixture over noodles.


Crock Pot Deli "Sloppy Joe"

These are sooooo goooood!!!! I serve on deli buns usually.

2lbs ground beef

1 med onion, chopped

2/3 cup vinegar

1 cup brown sugar

1 1/3 cup water

3/4 cup ketsup

2 tbsp prepared mustard

2 tablespoons flour

Brown meat and onion, drain. Mix all ingredients with meat and pour into crockpot. Cook on low 6-8 hours. Smells wonderful! Serve on buns.


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