CROCK POT

Granny Grant's Crock Pot "Pot" roast

Ingredients: 3 to 4 pound beef chuck pot roast 1 pkg dry onion-mushroom soup mix 1/2 tsp dried basil or thyme, crushed 2 bay leaves 1Tbsp Worcestershire sauce 4 to 6 whole, peeled baking potatoes 6 to 8 carrots, peeled and quartered 1 to 2 yellow onions, peeled and cut into eighths (extremely necessary) 12 oz beer (your choice) Directions: In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs. Place the baking potatoes towards and touching the outside edge of the Crock Pot. Place the quartered carrots on top of the roast and in the middle of the potatoes. Spread the onion pieces evenly over the top. Pour the beer evenly over everything. Cook on low for 8 to 10 hours or on high for 4 to 6 hours. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry. Pour slurry into pot roast juice into the saucepan. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.

Crockpot Chicken & Gravy

Ingredients: 1 lb boneless, skinless chicken breasts 2 pkg dry chicken gravy mix 1 can(s) cream of chicken soup 1-3/4 c water 1/4 tsp pepper Directions: 1. Empty gravy packs into your crockpot. Add pepper, cream of chicken soup, and water. Whisk until well blended. 2. Add chicken breasts. 3. Cook on low for 6 hours or until chicken is shreddable. Remove breasts and shred. Return shredded chicken to crockpot and cook an additional 1/2 - 1 hour.

Crockpot Smothered Chicken

Ingredients: 3 large chicken breast halves 2 cups Swanson 100% fat-free low sodium chicken broth 1/4 cup Gallo family wine, pinot grigio 1/4 cup heavy cream 2 tablespoons flour 1 tablespoon Italian seasoning 1 tablespoon paprika 1 teaspoon sea salt 1 teaspoon pepper 2 clove grated garlic Directions: Discard any excess fat or skin on the chicken breasts. Slice into quarters. Add wine and 2 cups of broth into a Crockpot. Stir until just blended. Put the chicken slices into the Crockpot. Add 2 tbsp of flour and heavy cream into a mixing bowl. Stir until well mixed. Pour the mixture on top of the chicken slices and spread it evenly. Grate the garlic, then add it over the chicken. Sprinkle all the seasonings over the chicken as well. Cover the pot and cook for about 3 hours on a high setting. (Optional) Remove the chicken from the pot. In a mixing bowl, add 1 tbsp of flour or cornstarch, then add enough water. Stir until dissolved completely. Pour it into the pot. Stir and cook until thick. Put the chicken back into the pot. Serve over rice or mashed potatoes.

Cassie's Comforting Chicken & Noodles

Ingredients 1 pkg frozen egg noodles, 24 ounce 2 can(s) cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery 1 stick (1/2) cup butter - cut into pieces 1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth. mixed vegetables, optional; I didn't use this time 1 tsp Better Than Bullion, optional; I add for a richer chicken flavor 6 small boneless, skinless chicken breasts or 4 large salt & pepper, to taste; can add some parsley too if desired Directions 1. Salt & pepper chicken breasts. 2. Place in the bottom of Crock Pot. 3. Spoon soup over the chicken. 4. Cut butter into several pats and place pieces evenly over soup. 5. Whisk the bouillon with the broth. 6. Pour over soup. 7. Place lid on the Crock Pot and turn to low. Cook for 6 hours. 8. Remove chicken and tear into pieces. 9. Add back to pot. 10. Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. ) ~ Cassie's Comforting Chicken & Noodles ~ 11. Sprinkle with parsley and mix in if using at the end of cooking. 12. Salt & pepper, if needed, and serve.

Slow Cooker Beef Tips

Ingredients 1 small onion, sliced 8 ounces baby Bella mushrooms, sliced 1 tablespoon extra virgin olive oil 1 pound sirloin steak, cut in strips, excess fat trimmed Salt & pepper 1 tablespoon Worcestershire sauce ¼ c dry red wine + splash for deglazing 2-½ c fat-free beef broth 2 tablespoons corn starch + ¼ c cold water, whisked together Instructions In the bottom of a 4.5-quart slow cooker, add the mushrooms and onions. Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Season with salt and pepper the steaks. Add the steaks into the hot skillet and sear each side for 3 minutes or until just brown. Transfer the steaks into the slow cooker over the veggies. Add tablespoons of red wine into the skillet, then scrape the bottom to get the brown bits. Transfer the brown bits into the slow cooker. Sprinkle salt and pepper again over the steaks, then add red wine, beef broth, and Worcestershire sauce. Stir until just mixed. Cover the slow cooker and cook for about 6 hours on a low setting. Dissolve cornstarch in water, then pour it into the slow cooker. Cover and cook for 45 minutes more or until the texture of the gravy becomes thick.

Slow Cooker Chicken Alfredo

Ingredients 1 tbsp olive oil 2 pounds chicken breasts 3 c of heavy cream 4 c of low sodium chicken broth 4 tbsp butter 2 cloves garlic smashed 1 lb of uncooked penne pasta 1 c hot water 5 ounces freshly shredded Parmesan cheese kosher salt and black pepper garlic powder Instructions Use paper towels to pat dry the chicken breasts. Season them with garlic powder, salt, and pepper. Make sure to coat them well. Place a skillet on the stove and turn the heat to high. Add olive oil and allow it to become hot. Add the chicken breasts and sear each side until brown. Transfer them into the slow cooker. Add the chicken broth, heavy cream, butter, garlic cloves, pepper, and 1 tsp of kosher salt over the chicken breasts. Cover the slow cooker and cook for 4 hours on a low setting or 2 hours on a high setting. Remove the chicken breasts from the slow cooker and allow them to cool. Slice into small pieces. Add the uncooked penne pasta and 1 cup of hot water. Stir until well mixed. Cover and cook for 30 minutes on a high setting. Put the chicken slices back into the slow cooker. Add a generous amount of Parmesan cheese and stir until well combined. Season with salt and pepper.

Taco Chicken & Rice

3 or 4 boneless skinless chicken breasts (2 pounds) 1 (1-oz) packet taco seasoning 1 (10.75-oz) can Cream of Chicken or Mushroom soup 1 (10-oz) can diced tomatoes and green chilies, un-drained 1 (7.6-oz) box Old El Paso Cheesy Mexican Rice Place chicken in the slow cooker. Combine taco seasoning, cream of chicken soup, and un-drained tomatoes. Pour over chicken. Cover slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Using two forks, shred cooked chicken in the slow cooker. Prepare rice according to package directions. Stir into shredded chicken.

Banana Bread Pudding

Ingredients 1 stick of Butter 2 cans of Pillsbury Grands Biscuits FILLING: 1 large ripe banana - mashed 1 package of Banana Cream Instant Pudding - 3.4-ounce size 1/2 cup of half n half 1 can of Sweetened Condensed Milk ICING: 1 large ripe banana 1 package of Cream Cheese - 8 ounces - softened 1 Tablespoon of Milk 2 cups of Powdered Sugar 1 teaspoon of Vanilla TO TOP: Whipped cream Banana slices Instructions Turn the Crockpot on high, and place the stick of butter in the Crockpot to melt. When the butter melts, open the cans of Grands Biscuits, and cut the biscuits into quarters. Place the biscuit pieces in the Crockpot, and stir well, coating the biscuits in the butter. Cook the biscuits for about 2 hours, stirring about every 20 minutes, and turning the biscuits in the Crockpot so all the biscuits brown, and cook through. When the biscuits are done, peel one of the bananas and place it in a blender or food processor. Add the sweetened condensed milk, and half n half and pulse to blend. Add the instant pudding, and pulse to mix well. Pour the banana cream filling over the cooked biscuits in the Crockpot, and stir well to mix. Turn the Crockpot on low, and cook for 30 minutes. Turn off the Crockpot, and make the icing. In the blender or mixer, place a ripe banana, and mix well to mash. Add cream cheese, vanilla, and milk, and mix until smooth. Add powdered sugar a little at a time until well blended. Scoop out servings into bowls, or dessert plates, and spoon Icing over servings. Top with whipped cream, and sliced bananas.

Creamy Sausage and Potatoes

Ingredients 500g (1.1 lb) smoked sausage, cut into 1cm (0.4 in) pieces 500g (1.1 lb) potatoes, cut in chunks 1 onion, sliced 2 tsp garlic, crushed 1 cup chicken stock 2 Tbsp Worcestershire sauce 2 tsp parsley, chopped 1 cup heavy cream Thickener 3 Tbsp cornstarch 4 Tbsp water Instructions In a slow cooker, add the smoked sausage, potatoes, onion, garlic, chicken stock, Worcestershire sauce, and parsley. Cook on low for 6-8 hours or until the potatoes are cooked. Mix the cornstarch with the water until smooth. Stir into the slow cooker along with the heavy cream. Cook on high for 15-30 minutes or until thickened. Season with salt and pepper.

Brown Sugar Kielbasa Bites

Crack Hash Brown Potatoes

Ingredients 1 20-ounce bag hash brown potatoes 1 cup sour cream 1 cup milk 1 tablespoon Ranch seasoning 2 cups Colby cheddar cheese shredded 1/2 teaspoon ground black pepper 4.3 ounces bacon crumbles Instructions In a slow cooker, combine hash brown potatoes, sour cream, milk, Ranch seasoning, black pepper, 1 cup cheese, and half the bacon. Stir to combine. Sprinkle remaining cheese and bacon on top. Cook on high for 3 hours.

Pot Roast

Ingredients 1 chuck roast (2-4 pounds) 2 can(s) cream of chicken soup (10.75 oz. each) 3-6 oz baby carrots 4 oz sliced mushrooms 2 russet potatoes, cut into spears (optional) Directions 1. Place all ingredients into Crockpot. Do not add water! Cook on high for 5-6 hours or on low for 8 hours. If desired, skim off any fat. If necessary, after removing meat and veggies, whisk in a tablespoon of flour to gravy to thicken it. We love this served with mashed potatoes.

Smothered Pork Chops

Ingredients 6 Boneless Thick Cut Pork Chops 8 oz Mushrooms Sliced 1/2 Onion Sliced 1 can cream of Mushroom Soup 10.5 oz 1 can cream of Chicken Soup 10.5 oz 2 tsp Minced Garlic 1 tsp Paprika 1 tsp Pepper 1/2 cup Beef Broth Instructions Place the pork chops in the bottom of a 6 quart crock pot. Place the mushrooms and onions are top of the pork in the crock pot. In a medium size mixing bowl, whisk together the cream soups, beef broth. garlic, paprika and pepper. Pour this mixture into the crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork has an internal temperature of 165 degrees F. Serve over rice, mashed potatoes or noodles.

Slow Cooker Ranch Chicken

Ingredients 1kg (2.2 lb) chicken breasts 30g (1 oz) ranch dressing seasoning 200g (7 oz) mushrooms, diced 250ml (8.5 fl oz) chicken stock 200ml (6.8 fl oz) heavy cream Thickener 3 Tbsp cornstarch 3 Tbsp water Instructions In a slow cooker, coat the chicken breasts with the ranch dressing seasoning. Add the chicken stock and mushrooms into the slow cooker. Cook on low for six hours. Remove the chicken breasts from the slow cooker and place them to the side. In a bowl, combine the cornstarch and water until it forms a paste. Stir the cornstarch mixture and cream into the sauce. Add the chicken breasts back into the slow cooker. Cook on high for 30 minutes or until the sauce has thickened. Season with salt and pepper.

Crock Pot Lasagna

Ingredients : 1 pound of ground beef Lasagna noodles 1 jar of spaghetti sauce 1 1/2 cups cottage cheese 1 1/2 cups grated mozzarella cheese 2 tablespoons grated Parmesan cheese Method: Brown ground beef and drain. Pour 1 cup of spaghetti sauce into the bottom of a 4-quart slow cooker. Toss remaining sauce with beef. Place 2 uncooked lasagnas on top of the sauce in the slow cooker. Spread 1/3 of the meat mixture over the noodles. Spread 3/4 cup of cottage cheese over the meat. Sprinkle 1/2 cup mozzarella cheese over the cottage cheese. Add another layer of uncooked noodles, 1/3 of the meat mixture, remaining cottage cheese and 1/2 cup mozzarella cheese. Add another layer of uncooked noodles, the meat mixture and the mozzarella cheese. Sprinkle with Parmesan cheese. Cook over low heat for 4 hours. If the cooking time is longer, the cheese is a little better cooked.

Beef Bourguignon

Ingredients 3 lbs Chuck Roast cut into 1 inch pieces 6 slices bacon 3 large Carrots peeled and cut into large pieces 1/2 White Onion diced 8 oz Sliced Mushrooms 2 Tbsp Minced Garlic 1 tsp Salt 1 tsp Pepper 2 Tbsp Flour 3 cups Red Wine or Cooking Wine 2 cups Beef Broth 2 Tbsp tomato Paste 1/2 tsp Dried Thyme 2 Bay Leaves 2 Tbsp Fresh Parsley chopped Instructions Sauté the bacon in a large skillet over medium heat until the bacon is cooked through and crispy. Remove the bacon from the skillet to a separate dish and leave the bacon grease in the skillet. Coat the beef in the flour and then add the beef to the skillet and sauté on medium high heat to brown the beef (cook approximately 5 minutes).  Note: You may have to cook in batches based on the size of your skillet. Once the beef is browned, remove the beef to the same dish as the bacon. Chop the bacon into smaller pieces.  Add the beef, bacon, onions, carrots, red wine, thyme, mushrooms and bay leaves to a 6 quart crock pot.  Whisk the tomato paste into the beef broth and pour this mixture over the ingredients in the crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove the bay leaves and serve topped with the fresh parsley and enjoy!

Craving Beans*

* I'll keep this recipe but I probably won't make it again. Open a can of Beenie Weenies, instead. Ingredients: 16-28 ounce can Baked Beans with liquid 15 ounce can Kidney Beans with liquid 15 ounce can Butter Beans with liquid 2-4 Weenies sliced into small rounds 1 Onion chopped 1 heaping tablespoon of Yellow Mustard 1/2 cup Ketchup 3/4 cup Brown Sugar 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Combine all ingredients in a 5-6 quart slow cooker or Dutch oven and stir until well combined. If using Slow Cooker (Crock Pot) Cover and cook until thick and bubbly, 7-8 hours on low or 3-4 hours on high. If using a Dutch Oven Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and simmer, uncovered, until thick, about thirty minutes.

Crack Chicken

Ingredients: 4 chicken breast 1 tsp salt 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dried parsley 1 1-oz packet Hidden Valley ranch seasoning mix 1 16-oz cream cheese cut into cubes 8 slices bacon cooked and crumbled 1 1/2 cup cheddar cheese shredded 3-4 green onions chopped Instructions: In a small bowl combine salt, onion powder, garlic powder, dried parsley, and Hidden Valley Ranch seasoning mix. In the Crock Pot add 4 chicken breasts. Sprinkle seasoning mixture over the top of the chicken breasts. Top the seasoning mixture with cream cheese cubes. Turn the Crock Pot temperature to low and cover. Let cook 6-7 hours, or until chicken shreds easily with a fork. Once the chicken is done cooking, use two forks to shred the chicken while it is still in the Crock Pot. Stir the shredded chicken and cream cheese together. Add 1 cup of cheddar cheese to the chicken mixture and stir to combine. Top with the remaining shredded cheddar cheese, crumbled bacon, and green onions. Cover until the cheese is melted.

Killer Bean Dip

Ingredients: 1 lb ground beef 1 (1-oz) package taco seasoning 1½ cups salsa 1 (16-oz) package Velveeta cheese, cubed 1 (28-oz) can refried beans Instructions: In a skillet over medium-high heat, cook beef; drain. In a large pot, combine cooked beef, taco seasoning, salsa, Velveeta and refried beans. Cook on low for about 10 minutes, stirring frequently, until cheese is melted and dip is warm. Notes: Slow Cooker directions: Place cooked beef, taco seasoning, salsa, Velveeta, and refried beans in the slow cooker. Cook on LOW for 4 hours, stirring occasionally. Microwave directions: Place cooked beef, taco seasoning, salsa, Velveeta, and refried beans in a microwave-safe dish. Cook on HIGH power until melted, stirring after every minute. You can substitute ground turkey for ground beef.

Polish Sausage, Sauerkraut, and Potatoes

Ingredients 5-6 Medium gold potatoes cut into large chunks 16 oz. Sauerkraut 1 ½ lb. Polish sausage cut into large pieces ½ C. Chicken broth 1 tsp. Caraway seeds 1 Bay leaf Salt and pepper to taste Instructions Place the sauerkraut into the bottom of the crockpot. Cover the sauerkraut with the potatoes and then the sausage. In a bowl, combine the broth, caraway seeds, and bay leaf. Pour the mixture over the ingredients in the crockpot, and add salt and pepper to taste. Place the lid on the crockpot and cook on high for 4 hours. Mix well before serving.

Ham, Green Beans and Potatoes

INGREDIENTS 2 lbs of fresh green beans 2 lbs of ham 4 baking potatoes 1 Large onion (optional) DIRECTIONS Dice the ham, green beans, onion if you are using it, and potatoes. Plunk it all into your Crockpot, add 3 cups of water and season with salt & pepper ( according to taste) Cook for 6 hrs on Low.

Crockpot Cube Steaks

Ingredients: 1 cube steak, family pack (includes about six) 2 can(s) cream of mushroom soup (10.75 ounces) 1 package onion soup mix, dry in an envelope 3/4 cup water salt & pepper to taste Directions: Step 1: Prepare a Crockpot. Step 2: Add the cube steaks inside the prepared Crockpot. Step 3: In a medium mixing bowl, add the 2 cans of cream of mushroom soup, onion soup mix, 3/4 cup of water, salt, and pepper. Stir everything until well combined. Step 4: Pour the mixture over the cube steaks inside the Crockpot. Step 5: Cover and seal the pot. Cook everything for 8 hours on low heat or until the meat is fork-tender. Step 6: Spoon the Cube Steak and Gravy over mashed potatoes or steamed rice. Step 7: Sprinkle green onions on top. Step 8: Serve hot and enjoy!

Red Beans and Rice

1 pound dried red beans 2 pound Andouille sausage sliced 8 cups chicken broth 1 onion diced 1 tablespoon minced garlic 1 can tomato paste 6 oz 1 teaspoon salt 1 teaspoon pepper 1/4 teaspoon cayenne pepper 1 teaspoon dried thyme 1 teaspoon dried oregano 3 cups cooked rice Directions: Rinse and drain the beans. Add everything but the rice to the crock pot. Cover and cook on low for 8-10 hours. Serve with a spoonful of rice in each bowl.

Beef-Noodle Casserole

Ingredients 1.5 pounds ground beef browned and drained 1/2 onion diced 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon pepper 16 oz tomato sauce 15 ounce can diced tomatoes 1 tablespoon Italian seasoning 16 oz egg noodles uncooked 4 cups beef broth 2 cups Shredded cheddar cheese Instructions 1. Place the browned ground beef and onion in the crock pot. 2. Season with minced garlic, Italian seasoning and salt and pepper. 3. Top with the tomato sauce, diced tomatoes and beef broth. 4. Cover and cook on low for 6-7 hours or on high for 3-3.5 hours. 5. Stir in the uncooked egg noodles for the last 30 minutes of the cook time if cooking on low or 15 minutes if cooking on high. 6. Then top with the shredded cheddar cheese, cover and cook for 5 minutes to melt the cheese and serve.

Crock Pot Cube Steak & Gravy

This crock pot cube steak and gravy recipe is easy to make and even better tasting. Ingredients 1 cube steak, family pack (includes about six) 2 can(s) cream of mushroom soup (10.75 oz) or any cream soup 1 pkg onion soup mix, dry in envelope 3/4 c water salt & pepper to taste I like to add a big sliced onion Directions 1. Place cube steaks in a Crock pot. 2. Stir all other ingredients together and pour over meat. Cover and cook on low all day. 3. Serve over rice or mashed potatoes.

Cabbage Soup

Lb of hot sausage Lb of hamburger Carrots Celery Pea pods Peas Zucchini green beans Head of chopped cabbage Can of stewed tomatoes Can of v 8 juice.

Cashew Chicken

Ingredients: 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders 1/4 cup all-purpose flour 1/2 tsp black pepper 1 Tbsp canola oil 1/4 cup soy sauce 2 Tbsp rice wine vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup cashews Directions: Combine flour and pepper in a large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in a skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in a slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients. Makes 4-6 servings.

Sweet Hawaiian Chicken

English Roast with Tomato Soup

Ingredients: - 1 English roast, browned with salt, pepper, and garlic powder - 2 cans of tomato soup - 3-4 carrots sliced to your preferred size - 1 cooking onion left whole or sliced to your preferred size - 2 cans of sliced potatoes, drained - 1 can of corn Instructions: - Brown the roast, then add it to the slow cooker - Add tomato soup and onion - Cook on high for 5-6 hrs - Add carrots, potatoes, and corn with about 2-3 hrs remaining * For convenience, carrots and potatoes can be added at the beginning, but might become mushy. * Corn can be cooked within the slow cooker as part of the one pot meal or separately and served as a side. * I often add some water for bigger roasts to make the soup go a bit further. * Meal tastes great as is, but also goes nicely over rice, even with the potatoes included.

Chicken Adobo (Stephanie O'Dea)

The Ingredients. serves 6 to 8 the ingredients for making chicken adobo in the Crockpot slow cooker 3 to 5 pounds of chicken meat (I used a whole chicken. Next time I will use boneless pieces.) 1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free) 4 cloves garlic, chopped 1 teaspoon black pepper 1/2 teaspoon table salt (1 teaspoon kosher salt) 1/2 cup apple cider vinegar (can use regular white) 4 bay leaves 1 1/2 cups shredded carrots 1 yellow onion, sliced in rings The Directions. If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so. The chicken will be much more flavorful if left to marinate overnight. Then dump out in the morning on top of the vegetables. I used a 6.5 quart Crockpot. If you use 3 pounds of chicken, everything will fit in a 4 quart or larger. I had a 5 pound chicken. I did skin it, and I am certainly getting better at skinning chickens. Rub the chicken with salt, pepper, and crushed garlic. If using a whole chicken, shove 2 bay leaves inside. Set aside. Slice the onion in rings and place the rings at the bottom of the Crockpot. Add in the shredded carrot---I used the bagged shredded carrot to save time. Put the chicken on top. Pour in the soy sauce and vinegar. Cook on low for 7-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness. I cooked our whole chicken on high for exactly 4 hours. It was fully cooked, but completely fell apart. The vinegar is such a tenderizer that I wouldn't attempt this again with bone-in chicken--the bones freak me out with the kids.

Vegetable Beef Soup

Ingredients ▢ 2 lbs chuck roast ▢ 2 tbsp olive oil ▢ 1 ½ cup peas frozen ▢ 1 ½ cup green beans frozen ▢ 1 onion diced ▢ 2 russet potatoes peeled and diced ▢ 1 cup carrots sliced ▢ 14 oz diced tomatoes canned ▢ 32 oz beef broth ▢ 8 oz tomato sauce ▢ 2 tbsp tomato paste ▢ ½ tsp dried thyme ▢ salt and pepper to taste Instructions Cut chuck roast into small bite sized pieces. In a mixing bowl, 32 oz mix beef broth, ½ tsp thyme, 8 oz tomato sauce, and 2 tbs tomato paste. Heat large cooking skillet. Add 2 tbs olive oil and 2 lbs bite sized pieces of chuck roast on both sides. Do not cook all the way. In the Crockpot, add browned beef with pan drippings, 1 ½ cup peas, 14 oz diced tomatoes, 1 ½ cup green beans, 1 chopped onion, 2 diced potatoes, and 1 cup carrots. Pour tomato sauce mixture over it. Stir and top with lid. Cook on low heat for 6 to 8 hours. Notes For variations: Omit tomato sauce and tomato paste. Substitute 2 cans of tomato soup. For low carb vegetable beef soup, omit peas and potatoes. Add 2 cups of quartered radishes and 1 cup chopped celery. For more vegetables add 1 cup corn or 1 cup Lima beans and ½ cup beef broth.

Christmas Eve Creamy Crockpot Hot Chocolate

Shared on Facebook by Janna Shook

"Picnic Beans"

This is Homemade in that you doctored up a can of pork n beans --- which is NOT CHEATING. it is called being resourceful. (that's my story, and I'm sticking to it!) 5 Ingredient Slow Cooker Picnic Beans serves 8 1 (45 ounce can) Pork n Beans (or choose Bush's Baked Vegetarian if wanting to keep meat-free) 1/4 cup, plus 2 tablespoons molasses 1/4 cup dark brown sugar 2 tablespoons dried minced onion * We'll use a real onion, thank you 1 tablespoon dried mustard Use a 6-quart slow cooker. Add the entire can of beans to the insert, then the molasses, sugar, onion, and mustard. Stir well to combine. Cover and cook on low for 6 hours, or on high for 3 hours. Stir well again. Let the beans sit uncovered and unplugged for 1 hour before serving slightly warm, or at room temperature. The Verdict. These beans will be a favorite at your next cookout or family barbecue. If we are ever able to ever do that ever again. I, personally, like them best at room temperature, but you can also eat them steaming hot! If you'd prefer to use fresh onion, use two small yellow onions, finely diced or grated (approx 1 1/4 cup onion). ENJOY!! Steph [NOTE] The photo is from Google and somebody added bacon to that crockpot. You may want to do that too.

Spaghetti Casserole

Ingredients • 2 lbs ground beef lean (90/10) • 1/2 yellow onion chopped • 2 tablespoons minced garlic • 1 28 oz can crushed tomatoes • 1 15 oz can diced tomatoes • 1 cup beef broth • 1 tablespoon Italian seasoning • 1 tsp salt • 1 tsp black pepper • 16 oz dried spaghetti pasta broken into thirds • 2 cups shredded mozzarella cheese • fresh parsley for garnish • freshly grated Parmesan cheese for garnish Instructions 1. Place ground beef (not browned *) in the crock pot with the onion, garlic, crushed tomatoes, diced tomatoes, Italian Seasoning, salt, and pepper. 2. Cover and cook on low for 4 hours. 3. Remove the lid and break apart the beef until it is crumbled. 4. Stir in the broken spaghetti pieces. 5. Cover and turn to high. 6. Cook on high for 30 minutes or until pasta is soft. 7. Spread the mozzarella cheese on top. Cover and allow it to melt. 8. Serve with fresh Parmesan and parsley on top. * Recipe Notes If you are using a higher fat beef, then brown it in a large skillet first and drain the fat. then place it in the crock pot with the other ingredients. Think about adding ripe olive slices and diced green bell pepper.

Rolled, Stuffed Cube Steak

Roll cube steak thin (I put steak in between two of those thin/flexible plastic cutting mats and roll with a roller; one at a time), then put slice of provolone on steak, then hard salami, then provolone. Roll the provolone. In crock pot put a little spaghetti sauce (you can use homemade or a jar of store bought spaghetti sauce) and then place rolled cube steaks in crock pot. Top with some spaghetti sauce. Cook on low 8-10 hours. (Picture is uncooked as I made it today for tomorrow's dinner). This is good served over a pasta or you can add cut up potatoes and veggies to crock pot. Facebook Recipe by Deborah Olsen

Crack Chicken

Ingredients: 3 lbs boneless skinless chicken breasts 2 packets ranch dressing mix 1 package cream cheese 1 stick of butter 1/2 cup of milk 8 ounces cooked bacon your favorite cheese slices Method: Cook the bacon when the chicken is done (6 hours on low) and crumble and add, mix. Pile it on buns or sliders with good marble cheese and melt in the oven. Recipe snagged from Ashley Vines on Facebook. 2020-03-02

Swedish Chicken Soup

4 chicken breasts 1 liter broth 2 cans tomatoes 1/2 swede (rutabaga) 4 carrots 4 stalks celery 1/2 cauliflower 1 onion 1 Chinese garlic 1 leek Dried herbs like oregano, thyme, sage, smoked paprika, paprika, chili flakes A few drops of lemon Basically just use whatever veg and herbs you have. Slow cook for 8 hours.

Bolognese

Ingredients 500g (1 lb.) ground beef 1 onion, diced 1 carrot, diced 250g (9 oz.) mushrooms, sliced 2 tsp. garlic, crushed 2 tsp. sugar 1 Tbsp. Worcestershire Sauce 2 Tbsp. tomato paste 2 bay leaves 1 tsp. basil, dried 1 tsp. oregano, dried 800g (24 oz.) can diced tomatoes ¼ cup red wine Salt & Pepper Instructions Firstly, fry off the ground beef in a frypan over high heat. Once browned, drain and transfer to the slow cooker. In the slow cooker, add all the ingredients and mix to ensure that it is all combined. Cook on low for 6-8 hours or on high for 4 hours. Season with salt & pepper. Recipe Tips As with any good pasta some Parmesan and fresh herbs make for the best garnish. The sugar is optional but helps reduce the acidity of the tomatoes. I used dried herbs in this dish but they can easily be replaced with fresh herbs instead. You shouldn’t need to adjust any of the amounts to make up for this change. You can use either red or white wine without making a significant impact on the overall dish. Personally, I try to stick to red wine but sometimes there just isn’t any around to use for cooking. You can leave the wine out altogether but you will miss out on that extra flavor it brings to the dish. If you love your bolognese extra saucy then feel free to add another can of diced tomatoes. Be careful not to go overboard as you don’t want too much tomato and not enough beef.

Cheesy Slow Cooker Hash Browns

Ingredients: 420g (15 oz) cream of chicken soup 2 cups sour cream 2 cups mozzarella cheese, shredded 1kg (2.2 lb) hash browns (patties or shredded) I'm going to add drained mushroom stems and pieces to see what happens Instructions In a bowl, combine the sour cream, cheese, and cream of chicken soup. Season with salt and pepper. Lightly spray the slow cooker. Add the hash browns then pour over the cheese mixture. Cook on low for about 4-6 hours. Recipe Tips You can use either shredded or patty hash browns in this recipe. There is very little difference between the two by the time you’re finished cooking. Chopped chives go incredibly well with this dish. You can mix the chives in with the cream and cheese mixture or just sprinkle them over the top once you're ready to serve. If you want to go one bit further, you can add some bacon, sausage, or even shredded chicken to the dish. Add these to your cheese mix for the best flavorsome outcome. I made use of regular full fat sour cream in this recipe but haven’t tried using low fat. You may find that the result will be slightly different if you use low-fat sour cream. Personally, I wouldn’t cook this for any longer than the recommended four hours; otherwise, you may find it will start to burn, or the cheese will curdle and become a bit unappetizing.

Honey Soy Chicken

Ingredients: ½ cup soy sauce ½ cup honey 1 Tbsp garlic, minced 1 Tbsp ginger, minced 1 Tbsp sesame oil 1.5kg (3.3 lb) chicken drumsticks Thickening 2 Tbsp cornstarch 2 Tbsp water Instructions Mix the soy sauce, honey, garlic, ginger, and sesame oil in the slow cooker. Add chicken drumsticks to the slow cooker, baste them, so they are well coated. Cook on low for 6-8 hours. Remove the chicken from the slow cooker. In a small bowl, combine the cornstarch with the water until it forms a paste. Add the cornstarch mixture to the slow cooker and mix. Add the chicken back in and cook on high for 15 minutes or until thickened. Optional: Baste chicken with the sauce and place it under a grill for a few minutes to caramelize. Recipe Tips I recommended grilling the chicken as it will help the marinade caramelize. It’s still amazing straight out of the slow cooker. You use any cut of chicken for this recipe. I made use of chicken drumsticks. However, you can use chicken thigh, breast, wings, or basically any cut of chicken you want. A thickener such as cornstarch is perfect if you want a nice thick marinade. However, you can use something like arrowroot instead. The sauce is still pretty good without any thickener. Soy sauce brands can vary heavily in flavor and saltiness. If you're unsure about the soy you're using, then don't hesitate to tinker the amount of honey and soy you use.

Scalloped Potatoes

Ingredients 2 onions, thinly sliced 1kg (2 lb.) potatoes (russet, Desiree or similar), thinly sliced 1 tsp. garlic, crushed 2 tsp. chicken stock powder ¼ tsp. nutmeg, ground 1 ½ cups heavy cream 1 cup shredded cheddar cheese ¼ cup Parmesan Instructions In a saucepan over medium heat, mix the heavy cream, garlic, nutmeg and the chicken powder. After 1-2 minutes remove from the heat. In a slow cooker, layer the ingredients in the following order: sliced potatoes, onion, cheddar cheese, cream. You should get about three layers depending on the size of your slow cooker. Finish with a layer of potatoes and top with some cheddar cheese and Parmesan. Cook on high for 4-5 hours. Allow to sit with the lid off for roughly 15 minutes.

Honey Garlic Pork Chops

Ingredients: 6 thick cut boneless pork chops 1 tablespoon olive oil salt and pepper to taste 2 teaspoons minced garlic 1/2 cup ketchup 1/3 cup low sodium soy sauce 1/4 cup honey (or corn syrup) 2 tablespoons cornstarch 2 tablespoons chopped parsley Instructions: Heat the oil in a pan over high heat. Season the pork chops generously with salt and pepper on both sides. Cook the pork for 4-5 minutes on each side until deep golden brown. Add the pork chops to the slow cooker. NOTE: you can skip the browning process if you prefer and simply season the pork chops with salt and pepper then add them to the slow cooker. In a small bowl, whisk together the garlic, ketchup, soy sauce and honey. Pour the sauce over the pork chops. Cover the slow cooker and cook on LOW for 4 hours. In a small bowl, mix the cornstarch with 1/4 cup cold water. Add the cornstarch mixture to the slow cooker. Cook for 1 more hour or until sauce has just thickened and pork chops are tender. Sprinkle with parsley and serve. Notes Boneless skinless chicken thighs can be substituted for pork chops. You can add some sriracha or chili flakes if you want a spicier meal.

Refried Beans

Ingredients • 3 cups dry Pinto beans or red kidney beans, rinsed • 1 onion, diced • 1 jalapeno, seeded, diced • 2 tsp. garlic crushed • ½ Tbsp cumin, ground • 2 tsp salt • 6 cups water Instructions 1. Add all the ingredients into a slow cooker. 2. Cook on high for 8 hours or on low for 12 hours. 3. Drain the cooking liquid into a spare bowl. (Don’t discard) 4. Using a potato masher or immersion blender, mash the beans until smooth. Slowly add the cooking liquid back in to get to the consistency you like. 5. Season to your liking. 6. Serve Enjoy Cooking Tips • If the mixture is too thick, then add some water to help thin it out a bit. • The beans don’t need to be soaked beforehand as we’re cooking them for a long time. Just make sure you give them a good rinse before adding to the slow cooker. • You can use either pinto or red kidney beans and achieve pretty good results with this slow cooker refried beans recipe. I haven't tested it with any other type of bean so keep this in mind if you want to use something else.

Chicken & Bacon Casserole

Ingredients • 1kg (2.2 lb) chicken thighs, cubed • 200g (7 oz) crispy bacon, diced • 200g (7 oz) mushrooms • 1 onion, diced • 1 tsp garlic, crushed • 2 large potatoes, cut into chunks • 2 carrots, cut into chunks • 1 tsp thyme • 1 Tbsp tomato paste • 250ml (8.5 fl oz) chicken stock • 250ml (8.5 fl oz) heavy cream Thickener • 2 Tbsp cornstarch • 3 Tbsp water Instructions 1. Add the chicken, bacon, mushrooms, onion, garlic, potatoes, carrot, thyme, tomato paste and chicken stock to the slow cooker. Gently stir the ingredients. 2. Cook on low for 6-8 hours. 3. Mix 3 tbsp water with the cornstarch. Gently stir the cornstarch mixture into the slow cooker along with the cream. 4. Cook on high for 15 minutes or until thickened. 5. Serve & Enjoy Cooking Tips • If you want to slim down the ingredient list, then you can leave the potatoes out of the recipe. The result will still be delicious and packed full of flavor. Of course, it may not feed as many people. • Some diced celery is an excellent addition to this slow cooker chicken and bacon casserole but is not necessary for a tasty dish. • You can use other cuts of chicken such as drumsticks or chicken breasts. I prefer to use chicken thigh as I find they cook the best in a slow cooker. • Always add cream at the end of cooking as it has a high chance of splitting. • The bacon doesn't have to be crispy, but I do highly recommend it.

Crockpot Fudge

3 cups semi sweet chocolate chips 1 (14-ounce) can sweetened condensed milk 1 teaspoon pure vanilla extract 1 tablespoon salted butter cooking spray to spray down the crock parchment paper or non-stick foil to line a 9 x 9 baking pan Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate. Spray the crock well with cooking spray (PS: I recommend using a "traditional" stoneware crock for melting chocolate -- not one with a metal pot (Ninja, instantpot) because those materials get hotter faster than the ceramic/stoneware does.) Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan. Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares. The Verdict. It's perfect. I wondered how the consistency would be without marshmallow fluff, but the condensed milk made the same sort of smooth texture with the chocolate as I wanted. Because the mixture doesn't need to get boiled to a candy-making boiling point, this is a great recipe for kids. If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint version. Long Live Fudge!! have a happy day! happy slow cooking!! steph