CROCK POT

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

Chinese Lemon Chicken (Stephanie O'Dea)

Ingredients: 4 boneless, skinless chicken breast pieces or equivalent 1/2 cup flour (I used Pamela's baking mix because we are gf) 1 teaspoon kosher salt 6 ounces(1/2 can) frozen lemonade concentrate, thawed 3 tablespoons brown sugar 1 teaspoon balsamic vinegar 3 tablespoons ketchup 1/2 tablespoon or so olive oil for browning chicken. The Directions: --cut chicken into strips or largish chunks --dredge in flour and salt, shake off excess --brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit) --place into crockpot -- a 4-quart is probably the best size or put a piece of corningware or pyrex into a large slow cooker so your chicken doesn't get lost in such a big pot. --mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces --cover and cook on high for 4 hours, low for 6-8 Serve over rice, drizzle with remaining sauce. This tastes amazing all on it's own, but next time I might add a bit of red pepper flakes to the grown-up portions for a bit of a kick.

Slow Cooker Pork Ribs

Ingredients • 1kg (2.2 lb) pork ribs, membrane removed Marinade • 500ml (16 fl oz) BBQ Sauce • 30g (1 oz) brown sugar • 4 Tbsp apple cider vinegar • 2 tsp garlic, crushed • 1 Tbsp Worcestershire sauce • 2 tsp cayenne pepper Instructions 1. In a bowl, add all the marinade ingredients and mix until combined. 2. Slightly season the pork ribs with salt and pepper, and add to the slow cooker. Cover in the marinade. 3. Cook on low for six hours or until tender. 4. Remove from the slow cooker and place the ribs on a baking tray. Pour some of the sauce over the top. Broil in the oven for roughly 10 minutes. 5. Serve & Enjoy. Cooking Tips • You can use a homemade BBQ sauce, or one purchased from the store. Both will work perfectly in this recipe. • For the perfect ribs I recommend cooking on low for six hours. Alternatively, if you need them fast then you can cook them on high for three to four hours. • Remove the membrane for the ribs so that they will be super tender and easy to eat. • Broiling the meat can be skipped if you’re running low on time. • To ensure that this recipe is gluten-free, check to make sure the BBQ sauce and Worcestershire sauce are gluten-free.

Slow Cooker BBQ Sauce

Ingredients • 1 onion, diced • 1 tsp garlic, crushed • 1 green apple, peeled and diced • 1 Tbsp smoked paprika • ½ tsp cloves, ground • 1 Tbsp wholegrain mustard • 2 Tbsp Worcestershire sauce • 2 Tbsp tomato paste • ½ cup brown sugar • ½ cup apple cider vinegar • 400g (14 oz) diced tomatoes • 2 Tbsp treacle Instructions 1. Place all the ingredients into the slow cooker. 2. Cook on low for 8 hours. 3. Blend until the BBQ Sauce is relatively smooth. 4. Transfer to sterilized glass jars and seal appropriately. 5. Serve & Enjoy. Cooking Tips • If you love a smoky flavor in your BBQ Sauce, then try adding a couple of drops of liquid smoke. This liquid will add a ton of flavor to the sauce. • You can also try swapping the brown sugar for honey instead, or you can do 50/50. This alteration will give you a honey BBQ sauce that is delicious. • To get a perfectly smooth BBQ sauce, you will need to push it through a sieve. Doing this will remove any lumps and leave you with a silky-smooth sauce. • The type of apple that you use should be a cooking apple such as granny smith. With that said, most variations of apple will still work fine. • Treacle can be replaced with regular molasses. However, do not use blackstrap molasses as it can be quite bitter.

Slow Cooker Salisbury Steak Recipe

Ingredients Beef Patties • 500g (1.1 lb) ground beef • 1 egg • ½ cup breadcrumbs • 1 onion, minced • 1 tsp garlic • 2 tsp parsley, chopped • 1 tsp salt Sauce • 1 onion sliced • 250g (9 oz) mushroom sliced • 2 cups beef stock • 2 tsp Worcestershire sauce Thickener • 2 Tbsp cornstarch • 3 Tbsp water Instructions 1. In a large bowl, combine the ground beef, egg, breadcrumbs, onion, garlic, parsley and salt together. It shouldn’t be too wet or dry. 2. Form the beef mixture into four to six patties. 3. In a large frypan over high heat, brown the patties. Roughly 2-3 minutes on each side. 4. Add the onion, mushrooms, beef stock, Worcestershire sauce and beef patties to the slow cooker. 5. Cook on low for 6 hours. 6. Remove the patties and place to the side. 7. Mix the cornstarch and water until it forms a paste. Pour into the slow cooker and stir until mixed in. Season to taste. 8. Add the patties back to the slow cooker. 9. Cook on high for 30 minutes until hot and thickened. 10. Serve & Enjoy. Cooking Tips • You can use patties from the supermarket, but I highly recommend making them from scratch. It won’t take too long, and they taste so much better. • I highly recommend that your brown your beef patties before placing them in the slow cooker. It will help prevent them from falling apart. • The mushrooms aren't essential so if you're not a fan then simply leave them out of the recipe. • To get the most out of slow cooking be sure to follow our tips for the slow cooker or crock pot.

Chicken Adobo

Chicken adobo hails from the Philippines and though this recipe is made with chicken thighs, traditionally it can also be made with pork or fish. The chicken is braised in a mixture of vinegar and soy sauce that creates a sweet and sour sauce. Rice is a must to accompany this rich dish. Ingredients • 2 medium onions, sliced • 4 garlic cloves, smashed • 1/3 cup apple cider vinegar • 1/3 cup soy sauce • 1 tablespoon brown sugar • 1 bay leaf • black pepper • 8 skinless, bone-in chicken thighs (about 1 3⁄4 pounds) • 1 teaspoon paprika • 1 cup long-grain white rice • 1 large head bok choy, cut into 1-inch strips • 2 scallions, thinly sliced How to Make It Step 1 In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika. Step 2 Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time). Step 3 Twenty minutes before serving, cook the rice according to the package directions. Step 4 Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

Chuck in and Cook All Day

Helen Stockill‎ to Slow Cooker Recipe Share New Member · 3 hrs · Classic chuck in and cook all day recipe for me..cant wait to get home from work tonight 😎😁 Recipe....8 pork sausage, 1 red onion, selection of mushrooms (whatever was in the fridge), can of baked beans, can of kidney beans, slug of red wine, stock pot, big squeeze of ketchup, dash of Worcestershire sauce salt pepper and a bit of paprika. Brown the sausage and onion for a couple of minutes. Chuck everything else in and cook for 8 hrs on low. Will be serving with mash potato later 😋😋 — in Warrington, England.

Slow Cooker Swiss Steak Recipe

Ingredients Steak • 1kg (2.2 lb) chuck steak • ½ cup plain flour • 1 tsp salt • ¼ tsp black pepper, ground Sauce • ½ cup red wine • 1 onion, diced • 1 tsp garlic • 1 celery stalk, diced • 1 carrot, diced • 1 tsp oregano • 1 Tbsp Worcestershire sauce • 400g (14 oz) crushed tomatoes • ½ cup beef stock Instructions 1. Tenderize each piece of steak by using a meat tenderizer. 2. In a bowl, combine the flour, salt and pepper. Lightly coat the steaks in the flour. 3. In a frypan over high heat, add 1 Tbsp of oil. Once hot, add the steaks and cook each side for couple of minutes. Place steaks to the side. 4. In the same frypan, add the red wine and deglaze the pan. 5. Transfer the red wine to the slow cooker and add the onion, garlic, celery, carrot, oregano, Worcestershire sauce, crushed tomatoes and beef stock. Gently stir until combined. 6. Add the steaks and cover with the sauce. 7. Cook on low for 8 hours or until the meat is tender. 8. Serve & Enjoy Cooking Tips • The crushed tomatoes can be swapped for fresh tomatoes. • You may need to thicken the sauce further with some cornstarch and water. Simply mix one tablespoon of water with one tablespoon of cornstarch and mix into the sauce. • Mushrooms are an excellent addition to the sauce if you feel like having them. Feel free to add other vegetables as well. • Any type of beef steak will work fine for this recipe. I recommend using a tougher cut of meat since we will be slow cooking it for a long time. It will cook to tender and delicious. • Browning the steaks, but you're able to skip the step. I would still coat them in the flour as this helps thicken the sauce.

Slow Cooker Curry Chicken Pie Recipe

Ingredients 1kg (2.2 lb) chicken thigh, cubed 1 onion, diced 2 tsp. garlic, crushed 2 celery stalks, diced 2 carrots, diced 2 Tbsp. curry powder 1 cup chicken stock ¼ cup coconut cream Thickener: 2 Tbsp. Cornstarch 3 Tbsp. water Pie Cases Puff pastry Egg, beaten Instructions In a slow cooker, add the chicken, onion, garlic, celery, carrots, curry powder, and chicken stock. Cook on low for 6-8 hours. Mix the cornstarch and water until it forms a paste. Mix into the slow cooker along with the coconut cream. Cook for 15 minutes on high or until thickened. Add the curried chicken pie filling into prepared pie tins and cover with puff pastry. Brush lightly with an egg wash. Bake in an oven at 200°C (390°F) or until golden brown. Serve & Enjoy Cooking Tips You can use any cut of chicken in this dish. For example, you can replace the chicken thigh with chicken breast instead. If you would love to add even more color and flavor to the pie filling, then consider adding some peas or corn. If you're adding peas, then add these towards the end of cooking if you wish them to stay nice and green. If you need to bulk the pie filling out a bit, then some cubed sweet potato or pumpkin works great in this filling. By the time it’s ready for the pie cases the extra chunks of vegetable will be soft and packed with flavor.

Slow Cooker Beef Tacos Recipe

Ingredients 1kg (2.2 lb) chuck beef 1 onion, diced 1 Tbsp garlic 1 tsp chili powder 2 tsp cumin 1 tsp smoked paprika 1 tsp ground coriander 1 tsp oregano, dried 2 Tbsp tomato paste 1 chili, sliced 1 cup beef stock 2 tsp lime juice Instructions In a frypan over high heat, quickly brown all sides of the beef. Once browned, put to the side. In a slow cooker, add the onion, garlic, chili powder, cumin, smoked paprika, ground coriander, oregano, tomato paste, chili, and beef stock. Stir to combine. Add the beef and baste it with the liquid. Cook on low for 8 hours. Remove the beef from slow cooker and shred using two forks. Return the beef to the slow cooker and add the lime juice. Season to taste with salt and pepper. Cook on high for 15 minutes or until the beef mixture is hot. Assemble the tacos to your liking. Serve & Enjoy. Cooking Tips To make this recipe super easy you can replace all the spices with a packet of taco seasoning instead. Alternatively, you can make taco seasoning at home. If you need to feed a hungry crowd, then simply double or triple this recipe. You may need to cut the beef into several pieces. The lime can be left out of the recipe if you don't have any or would rather not add it. You can replace the beef stock for a tomato salsa instead. It will be a very different mixture but even tastier. The browning of the beef is entirely optional and can be skipped if you’re low on time or don’t feel like making more dishes to wash up. This dish will still be delicious either way.

Puttanesca Sauce

Happy Italian Sunday with Puttanesca sauce The original recipe is ingredients 1/4 cup olive oil 1 cup finely chopped onion 6 cloves minced garlic 2 (28-ounce) cans Roma plum tomatoes 1 cup pitted and halved Kalamata olives 2 tablespoons tomato paste 2 tablespoons drained capers 2 tablespoons (8) minced anchovy 1/2 teaspoon dried crushed basil 1/2 teaspoon dried crushed red pepper flakes Salt 1 pound of your favorite pasta, cooked al dente Directions Saute onions and garlic add anchovies, olives, tomato paste and spices Then add them to your slow cooker with the canned tomatoes, cook 1 hour on high and taste if you need to add more seasonings. Cook on low for another 4 hours and serve on your favorite pasta My Puttanesca recipe 3 qts of my own seasoned pasta sauce (already made and posted) 1/4 lb prosciutto di Parma 1 chopped onion 1 tablespoon diced garlic 1 tablespoon capers 1 cup stuffed green olives 2 cans pitted black olives Directions Chop the prosciutto small. I prefer prosciutto instead of anchovies, saute it with onions and garlic. While that is cooking chop the olives small then add all your ingredients to the slow cooker. Cook on high for 1 hour then taste and adjust the spices and cook 2-4 hours on low. ADD to your favorite pasta, top your pizza, tastes yummy over chicken legs 3 hours in your slow cooker, 3 hours over sausage and peppers and whatever your imagination wants

Apple Rhubarb Crisp

Ingredients 6 cups apples, cored, cut into chunks 4-6 cups rhubarb, cut into chunks 1 Tbsp. lemon juice Topping 1 & ½ cups plain flour 200g (7 oz.) unsalted butter ½ cup brown sugar 1 & ½ cups rolled oats 1 tsp. nutmeg, ground 1 tsp. cinnamon, ground Instructions First, in a bowl, add all the topping ingredients and mix until it resembles large breadcrumbs. In a slow cooker, add the apples, rhubarb, lemon juice and mix together. Add the topping to the slow cooker. Cook on low for 5 hours or until the rhubarb is cooked and the apples are tender. Move the lid so there is a gap for steam to escape for the last hour of cooking so the topping will harden/crisp up. Serve & Enjoy Cooking Tips Turning this up to high heat will have this tasty slow cooker dessert cooked within two hours. Just make sure you move the lid slightly, so you get the crunchy topping. For the best results, I recommend using a baking apple, but you can use any type of apple you like. It may end up quite gooey but still packed full of flavor. Some nuts can be added to the topping if you’re looking for some extra crunch. For example, chopped walnuts or pecans work incredibly well mixed into the topping.

Salsa Chicken

Ingredients 1 kg (2 lb.) chicken breasts, large cubes 2 cups salsa 2 Tbsp. taco seasoning 2 cups cheddar cheese, shredded Instructions In a slow cooker, add the cubed chicken breasts and the taco seasoning. Mix together, so the chicken is coated with the seasoning. Pour the salsa over the chicken. Cook on low for 6-8 hours. Add the cheese on top of the chicken, cook for a further 30 minutes or until the cheese has melted.

Sweet and Sour Beef

Ingredients 500g (1.2 lb) beef, cubed 440g (1 lb) can pineapple Pieces with unsweetened juice (Don’t drain) 1 onion, quartered 1 carrot, peeled & sliced 1 large red bell pepper, chopped 1 tsp. ginger, chopped 3 Tbsp. brown sugar 4 Tbsp. ketchup 2 Tbsp. soy sauce ¼ cup apple cider vinegar Thickener 2 Tbsp. cornstarch 2 Tbsp. water Instructions In a frypan, quickly sear the beef, so it’s browned on all sides. In a slow cooker add all the ingredients except for the cornstarch and water. Cook on low for 8 hours. In a bowl, mix the cornstarch and water until it forms a paste. Pour into the slow cooker and stir until mixed in. Cook on high for 15-30 minutes or until thickened.

Sausage and Sauerkraut

Ingredients 800g (1.8 lb) polish sausage, sliced into 1-2 cm (0.5-1 inch) pieces 500g (1.1 lb) sauerkraut, drained ¼ cup brown sugar 1 onion, sliced 1 cup lager beer Instructions Add all the ingredients into a slow cooker and stir slightly. Cook on low for 6 hours. Serve & Enjoy Cooking Tips The polish sausage can be replaced with some regular pork sausages or Italian sausages. Both will work fine, but I highly recommend that you pick up some kielbasa. If you’re not a fan of beer, then this can be swapped for something like chicken stock or water. I recommend using a lager beer, but you can swap it to something more to your liking. Just keep in mind a heavier beer such as stout, may not work as nicely. The brown sugar is important as it helps takes a bit of the bitterness away from the sauerkraut and beer. If you're not a fan of sauerkraut, you can try replacing this with just regular cabbage. This substitution will make the dish less bitter and might appeal to more people.

Sausage & Peppers

Ingredients 6 Italian sausages 1 onion, sliced 2 tsp. garlic, crushed 2 bell peppers, sliced 2 Tbsp. tomato paste 800g (28 oz.) crushed tomatoes 1 tsp. oregano 1 tsp. basil Instructions In a frying pan, quickly brown the sausages on all sides. Add the sausages to the slow cooker along with the onion, garlic, bell peppers, tomato paste, crushed tomatoes, basil and the oregano. Cook on low for 6-8 hours. Season to taste with salt and pepper. Cooking Tips For the best results, I highly recommend mixing up the type of bell peppers you’re using. This particular recipe I used a red and green bell pepper. Using a variety of different colored peppers gives you not only a great combination of colors but also flavor. Browning of the sausages is completely optional, but I highly recommend doing it to reduce the amount of oil in the final dish. You will also find that it does help add a bit of a different texture to the sausages. If you can’t get your hands on Italian sausages, then any kind of fat sausage will do. Just keep in mind the fattier the sausage is, the more fat will pool in the slow cooker. Just skim this off at the end of cooking.