Crockpot Recipes

CROCKPOT RECIPES

Italian Crockpot Chicken

–Wendi Isaacson

4-6 boneless, skinless chicken breasts
1 pkg. “Good Seasons” dry Italian mix
2 tbsp. Butter
 1 8 oz. cream cheese
1 family size can cream of chicken soup

Cook chicken in crockpot with butter and dry Italian mix for 3 hours.  (When I cook mine on high it only takes 1 1/2-2 hours.)  Turn chicken over periodically so one side doesn’t burn.  When chicken is cooked, take out of crockpot and leave the juices in the bottom.  Add cream cheese and soup to the crockpot and stir well.  Dice chicken and add to the soup mixture.  Leave in crockpot until the soup is warm.  Serve over rice or egg noodles.

Gooey Baked Beans

–Wendi Isaacson

6 reg. Cans port ‘n beans (minus fat chunks)
1 lb. Brown sugar
1-1 ½ cups ketchup
onion salt

Mix all ingredients in crockpot.  Shake just a thin layer of onion salt on top of mixture.  Put setting on high for 6-8 hours, checking often, stirring and scraping the bottom.  Cook until a somewhat pasty consistency.  Great for BBQ’s.

Old Fashioned Baked Beans

–Wendi Isaacson

1 lb. Bacon, cooked and cut into small pieces
½ cup chopped white onion
3 cans (15 oz.) Pork and beans
1 tbsp. mustard
1 c. brown sugar
2 tbsp. vinegar
½ c. ketchup

Mix in crockpot, cook on low for 5-6 hours.

Crockpot Lasagna

–Wendi Isaacson

1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2 (15 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. dried oregano
1 (12 oz.) carton cottage cheese
½ c. grated parmesan cheese
12 oz. Mozarella cheese, shredded
12 oz. lasagna noodles, uncooked

Brown ground beef and onion.  Add garlic, tomato sauce and paste, salt and oregano.  Cook long enough to get it warm.  Spoon a layer of meat sauce onto the bottom of the crockpot.  Add a double layer of uncooked lasagna noodles, break to fit and top with cheeses.  Repeat with sauce, noodles, and cheeses until all are used up.  Cover and cook on low for 6-8 hours.

Salsa Crock Pot Chicken

–Wendi Isaacson

4 Chicken Breasts
1 c salsa
1 can cream of chicken soup

Cook on high for 4 hours or on low for 7-8 hours.

During the last 10-15 minutes: Break up the chicken and then add 1 c minute rice

Put on tortillas and add cheese, sour cream etc.




                           

Queso Dip

 –Wendi Isaacson

 1 can of Chili (don't get the cheap kind--you want the meatiest one they make)

1 jar mild or medium con queso cheese sauce

Voila!  Only 2 ingredients! I heat it in a saucepan first then throw it in my mini crockpot and serve with tortilla chips.

Creamy Italian Chicken

--Shannon Johnson

1 can cream of chicken soup
1 8 oz. cream cheese
1 pkg. italian dressing mix
1 cup water
4-5 chicken breasts

Serve over rice

Calico Beans

--Janelle Mclane

1/2 lb. bacon
1 large onion, chopped
2 large cans pork and beans
1 Tbs. dry mustard
2 x 13 oz. kidney beans, undrained
2 x 13 oz. butter beans, undrained
2 lbs. hamburger
1 stalk celery, chopped
3/4 c. ketchup
3/4 c. brown sugar

Fry and drain bacon and hamburger.  Saute onion and celery.  Combine all ingredients.  Bake in crockpot for several hours on low.

Savory Roasted Turkey in a Crockpot

 -- Michelle Harley

1 Tbs. Italian seasoning
2 tsp. seasoned salt
1 tsp. dry ground mustard
1 tsp. garlic powder
1/2 tsp. black pepper
1 turkey breast with bone, no legs (about 7-9 lbs.) fresh or frozen
2 bay leaves
2 stalks celery
1 onion, quartered
1 small orange, quartered
1-2 Tbs. olive oil

Combine first 5 ingredients; set aside.  Wash turkey breast and remove giblets.  Place the turkey breast in the crock-pot.  Sprinkle 2 tsp of seasoning mixture inside the turkey breast cavity.  Stuff bay leaves, celery stalks, onion, and orange inside turkey.  Turn over.  Rub oil and remaining seasoning mixtures over entire surface of turkey.  Replace lid.  Bake 4-6 hours on low or until meat thermometer reads 180 F in breast.  Serves 8-10.

**You can use 2 chickens instead of turkey breast and split the ingredients between them.  Potatoes and carrots can be added to complete the meal.  The leftovers make a wonderful turkey noodle soup with just a hint of orange.

McCormick Slow Cookers BBQ Pulled Pork

 --Cati Vance

1 pkg. McCormick Seasoning
3 lbs. boneless pork shoulder roast
1/2 c. ketchup
1/2 c. packed brown sugar
1/3 c. cider vinegar

Mix seasoning, ketchup, brown sugar, and vinegar.  Pour over pork.

Cook 8 hours on low, 4 hours on high.

Shred pork with forks, mix and heat with sauce before serving.

Sunday Stew

 --Karen Hunt

1 lb. stew meat
4 carrots, cut up
4 potatoes, cut up
2 celery stalks, chopped (optional)
1 onion (optional)
2 can cream of mushroom soup
1 c. water
1 pkg. Lipton onion soup mix

Cut up stew meat into bite-size pieces.  Put in crock pot.  Mix soup, water, and onion soup mix together and pour over meat.  Add chopped vegetables.

Cook on high for 5-6 hours.

(Variation:  Do not add potatoes into the stew.  Instead serve the stew over mashed potatoes, noodles, or rice.)

Chocolate Mud Cake

 --Kristy Johnson

1 c. all-purpose flour
2 tsp. baking powder
6 T. butter
2 oz. semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c.; added separately)
3 Tbs. plus 1/3 cup Dutch-processed cocoa
1 Tbs. vanilla exxtract
1/4 tsp. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 1/2 c. hot water
whipped cream or ice cream

Step 1

Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray.  (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside.  In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.


Step 3

Whisk in the 2/3 c. sugar, 3 Tbs. of cocoa, vanilla extract, salt, milk, and egg yolk.  Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly.  In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker.  Cover and cook on high for 1 to 2 hors, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.  (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it's done, turn off the power and remove the lid.  Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.  Makes 6 to 8 servings.