CROCK POT
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Paula Deen's Crockpot Potato Soup
I would substitute cream of celery soup for the cream of chicken and probably add some diced celery as well. No cheese other than the cream cheese.
4 Ingredient Crockpot Pot Roast
Ingredients: 1 can Cream of Mushroom Soup 1 12oz Pepsi 2lbs Beef Roast 1 pack Onion Soup Mix Put all ingredients into crockpot and cook on Low for 6 hours
Ingredients: 2 lb chicken breasts 16 oz. cream cheese ¼ Cup chicken stock or water 1 oz. dry ranch seasoning 16 oz. fried crispy bacon Instructions: In a slow cooker, add the chicken, cream cheese, chicken stock and ranch dressing Cook on low for 6-8 hours or until the chicken falls apart easily. Pull the chicken apart using two forks. Add the diced bacon and mix together until well combined. Serve & Enjoy Cooking Tips: If you need to make your own ranch dressing powder, then check out this awesome quick & easy ranch seasoning recipe. It’s easy to make with just using some basic dried herbs around the house. If you don’t have chicken breasts, then these can be replaced with chicken thigh. Personally, I would avoid chicken with the bone in as it will be hard to shred the chicken at the end. You may also end up with more gristly bits then you would like if you cook with bone in chicken. You can skip the chicken stock but the result may be a bit dryer depending on the cut of chicken you use. If for some reason, you don’t want the bacon then you can leave this out. I would avoid adding it to the slow cooker raw as it will not crisp up and the result will not be as nice.
Slow Cooker Shredded Mexican Chicken
INGREDIENTS 2 pounds chicken breasts 1 tablespoon olive oil 1/2 cup mild salsa (medium if you like spicy) 3-4 tablespoons brown sugar ** 1 4 oz. can mild diced green chilies 1 14.5 oz. can diced tomatoes, drained 1 tablespoon chili powder 1 1/2 teaspoons salt 1 tsp EACH ground cumin, garlic powder, onion powder, 1/2 tsp EACH smoked paprika, dry oregano, pepper 1/2 teaspoon ground chipotle chili pepper (optional for more heat) 1 teaspoons liquid smoke Hot sauce to taste INSTRUCTIONS Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
Creamy Ranch Mashed Red Potatoes
Ingredients 2 pounds red potatoes (peeled or not; your choice) 1 (8-ounce) package cream cheese 1/2 cup milk (any variety) 1 (1-ounce) packet ranch salad dressing mix (or make your own, recipe below) The Directions Use a 4-quart slow cooker. Wash the potatoes well, and cut into quarters. Place the potatoes into the stoneware insert, and add the block of cream cheese, milk, and the ranch salad dressing mix. Cover and cook on low for 5 hours of until the potatoes mash easily with a large fork or potato masher. Homemade Ranch Dressing Mix: makes 1/2 cup, use a heaping 1 tablespoon in lieu of a packet of ranch mix 2 teaspoons kosher salt 2 teaspoons dried minced garlic 2 1/2 tablespoons dried minced onion 2 teaspoons ground black pepper 2 teaspoons white sugar 2 1/2 teaspoons paprika 2 1/2 teaspoons parsley flakes
Ingredients 2 teaspoons sea salt 2 pounds baby yukon gold potatoes 5 sprigs fresh thyme 1 head garlic, peeled 1 whole chicken, about 5 to 6 pounds 1/2 teaspoon dried rosemary 1/2 teaspoon onion powder 1 teaspoon paprika 1 teaspoon dried thyme 1 cup baby carrots, sliced lengthwise Instructions In a small bowl, stir together the salt, thyme, paprika, onion powder, and rosemary until combined. Set aside. Empty the chicken cavity (typically, there's a neck, heart, and liver) and trim any excess skin. Wash the chicken under cold, running water. Pat dry. On a sheet pan or large cutting board, sprinkle the spice mix on the chicken and use clean hands to spread and coat the entire chicken with the spices. Fill the chicken cavity with half of the garlic cloves from the head of garlic and the fresh thyme. With the breast side up, tuck the wings under. Add the potatoes to the slow cooker in one layer. Add the carrots, filling in the spaces between the potatoes. Add the remaining garlic cloves. Place the prepared chicken over the potatoes, breast side up, and cook on low for 8 to 9 hours, until a meat thermometer inserted into the thickest part of the breast registers 165°F. Transfer the chicken to a an oven-safe rack set over a sheet pan and remove the garlic and thyme sprigs from the cavity and place back in the slow cooker. Place chicken under the broiler until the skin is crisped and slightly darkened. Watch carefully because it will darken quickly! Pour any collected juices in the pan back into the slow cooker. Serve chicken with the cooked potatoes and carrots. Use the accumulated juices as a light sauce for the chicken and vegetables.
3 pds lean ground beef 1 large can of tomato soup 2 large onions 1 large bell pepper 2 cans of chili beans (including juice) 2 cans of rotel ( including juice) 2 packages of taco seasoning 2 packages of sloppy joe mix Brown the ground beef with the onions and bell peppers until peppers and onions Drain beef. Transfer to a crockpot. Add remaining ingredients, stir to mix. Cook on low for 4 hours. The secret ingredients are the taco and sloppy joe mixes, they contain all the necessary spices to make this the best chili I've ever eaten, I threw my old recipe away. Try it, you'll love it.
Ingredients 2 pounds round steak or cube steak 1/2 cup AP flour / 1 tsp. salt / 1 tsp. black pepper 1 – 28 oz can diced tomatoes 1/2 tsp. salt 1/2 tsp. black pepper 1 tsp. thyme 3-4 cloves minced garlic 2 tsp. Worcestershire sauce 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced bell peppers 1-2 tsp. cornstarch/water – mix together Instructions Cut steak into serving size pieces. Dredge steak into flour seasoned with salt and black pepper. Poke the steak with a fork to tenderize. Mix together tomatoes, salt, black pepper, thyme, minced garlic and Worcestershire sauce. In the crock pot add onions, bell peppers, celery and carrots. Mix together. Place steak pieces on top of vegetables. Pour seasoned tomatoes over steak. Cook on high for 4 hours or on low setting for 7-8 hours. After 3 1/2 to 4 hours, add slurry and cook for 20 more minutes.
3 to 5 pounds of chicken meat (see NOTE below) (bone-in or out is fine, your choice) 1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free) 4 cloves garlic, chopped 1 teaspoon black pepper 1 teaspoon kosher salt 1/2 cup apple cider vinegar 4 bay leaves 1 1/2 cups shredded carrots 1 yellow onion, sliced in rings Directions. Use a 6-quart slow cooker. 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. Otherwise, assemble everything in the morning. 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. NOTE: Chicken breast has very little fat and can sometimes have a "stringy and dry" texture. To rectify this, shred the chicken completely and give it 30 minutes or so to soak up the yummy sauce. Also, you can add a pat of butter or some olive oil to help with the dryness. (PS, this is why I like using thighs -- the dark meat has a bit more fat and oil which helps with "mouth feel".
Ingredients • 4 bone-in pork chops (¾ – 1-inch thick, around ½ pound each) • Kosher salt, to taste • Ground black pepper, to taste • Brown sugar, to taste (optional) • 2 Tablespoons butter, divided • 1 large onion, sliced (about 2½ – 3 cups) • 1 teaspoon dried thyme or rosemary (or 1 Tablespoon chopped fresh thyme or rosemary) • 1 cup chicken broth or stock • ¼ cup apple cider (no added sugar) • 3 Tablespoons low sodium soy sauce • 1 Tablespoon Worcestershire sauce • 2 – 3 Tablespoons cornstarch mixed with 2 Tablespoons water • Directions 1. Season the pork chops with salt, black pepper, and brown sugar (if using) to taste. Either cook immediately, or cover and refrigerate overnight. (Seasoning the night before will give your pork chops a deeper flavor, but isn’t necessary.) 2. Heat 1½ tablespoons of butter in a large sauté pan over medium-high heat. Sear the pork chops on both sides until they’re golden brown, approximately 3 – 5 minutes per side. Add the seared chops to the slow cooker. (It’s OK to overlap the pork chops slightly, but don’t stack them on top of each other). 3. Add the remaining ½ tablespoon of butter to the sauté pan, followed by the sliced onions. Cook the onions until they begin to brown, about 3-5 minutes. Add the herbs and cook for another 30 seconds or until fragrant. Add the chicken broth, apple cider, soy sauce, and Worcestershire sauce to deglaze the pan. Stir everything to combine, and make sure to scrape up the browned bits from the bottom of the pan. Pour the cooking liquid and onions over the pork chops. 4. Cook for 4 – 5 hours on low or for 2 – 3 hours on high. 5. Remove the cooked pork chops from the slow cooker and set them aside on a plate. Whisk the cornstarch and water mixture into the cooking liquid. Return the pork chops to the slow cooker and cook on high until the sauce is thickened and the pork chops are fork-tender, about 30 – 60 minutes. (If the sauce doesn’t thicken enough, use additional cornstarch slurry, but keep in mind that the sauce will thicken more as it cools.) Serve with mashed potatoes, rice, veggies, or your favorite sides.
4-5 Chicken Breasts 1 Can Diet Orange Soda 1/3 Cup Soy Sauce Combine chicken, orange soda and soy sauce in a gallon freezer bag. Refrigerate overnight. Cook in a crockpot for 6-8 hours. Serve with rice.
Slow Cooker Herbed Chicken & Potatoes
Ingredients 4 boneless skinless chicken breasts or 4-6 chicken thighs 3 cups chopped potatoes (about 1½ inch pieces) 3 tablespoons oil 1 tablespoon Italian seasoning blend 1 teaspoon garlic powder salt and pepper to taste, fresh herbs for garnish (optional) Instructions In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over the chicken and potatoes, then toss to coat well. Transfer to slow cooker (OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3 minute to brown before transferring to slow cooker to cook all the way through), cover and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender. Garnish with fresh herbs like oregano and thyme (optional) and serve hot.
Healthy Slow Cooker Beef and Rice
Ingredients 2 pounds beef chunks (aka: stew meat ) 4 cups beef broth 1 onion, chopped 1 teaspoon Italian seasoning 2-3 teaspoons salt (or to taste) 1 teaspoon black pepper ( or to taste) ¼ cup cold water 3 tablespoons corn starch 4-6 cups cooked white or brown rice Directions 1. Add beef, broth, and chopped onions to slow cooker. Sprinkle with salt, pepper, and Italian seasoning. 2. Cover and cook on low for 8 hours or on high for 4 hours. 3. About 10-15 minutes before serving, Transfer slow cooker contents to a large stock pot and bring to a boil. Whisk together cold water and corn starch, add to pot, and stir until thickened. Serve over rice and sprinkle with chopped parsley if desired.
Slow Cooker Balsamic Glazed Roast Beef
ingredients • 1 tablespoon oil • 3 pounds beef roast such as chuck, round, brisket • 1 large onion, sliced • 4 cloves garlic, chopped • 1/2 teaspoon red pepper flakes • 1 cup beef broth • 1/2 cup balsamic vinegar • 2 tablespoons soy sauce (or Tamari) • 2 tablespoons brown sugar • 1 tablespoon Worcestershire sauce • 1 pound baby carrots (optional) • 1 pound mini potatoes or diced potatoes (optional) • 2 tablespoons cornstarch + 2 tablespoons water directions 1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. 2. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute. 3. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!) 4. Remove the carrots, potatoes and beef and slice or shred the beef. 5. Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit. Option: Skip steps 1 & 2 and just place everything into the slow cooker! Option: Instead of transferring to a slow cooker in step 3, place everything in the pot that you cooked the beef in, bring to a boil, reduce the heat and simmer, covered, until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275° F and braise until the meat is pull apart tender, about 3-4 hours.
CROCK POT CHICKEN AND DUMPLINGS
INGREDIENTS 1 large onion , diced 1 can (10.5 oz) cream of celery soup 1 can (10.5 oz) cream of chicken soup 1 tablespoon fresh parsley 1 teaspoon poultry seasoning black pepper to taste 4 skinless boneless chicken breasts 2 cups low sodium chicken broth 2 cups frozen vegetables or peas and carrots , defrosted 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle) INSTRUCTIONS 1. Add onion to 6 qt crock pot and top with chicken breasts. 2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours. 3. Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible. TO SERVE 1. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
6 medium beef blade steaks 8 oz fresh mushrooms, thinly sliced 1 medium onion, sliced 1 tbs fresh thyme, minced 1 1/2 tsp sweet paprika 3/4 cup chicken stock 1/4 cup dry sherry 1/4 cup flour 4 tbs oil salt & pepper to taste 2 tbs fresh parsley, chopped 1/2 cup cream Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker. Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker. Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours. Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve. Makes either 6 smaller servings or 3 larger servings.
Ingredients: 4 - 6 boneless, skinless chicken breasts 1 packet ranch mix 1 stick butter, cut in small pieces Instructions: Place the chicken in the bottom of the slow cooker. Sprinkle ranch seasoning on top Place butter on top and cover Cook on Low for 8 hours
Easy Crock Pot Chicken and Dumplings
Ingredients: • 3 boneless, skinless chicken breasts • 2 Tbsp butter • 2 cans cream of chicken soup • 1 (14.5 oz) can of chicken broth • 1/2 onion diced • 1 Tbsp dried parsley • 1/2 can Grands flaky refrigerator biscuits (I used a whole can, I like dumplings) Instructions: 1. Place Chicken breasts in crock pot and top with butter. 2. Add 2 cans of cream of chicken soup 3. Add chicken broth 4. Add diced onions and dried parsley 5. Cover and cook on high for 4-5 hours or low 8-9 hours 6. Once cooked shred the chicken 7. Cut biscuits into 9 pieces 8. Add biscuits to the soup and stir 9. Cover and cook on high for another hour 10. Serve warm and enjoy! note: Made it yesterday, it was great! Cooked up everything in the crockpot except the biscuits. After it was finished in the crockpot I moved it to a pot and added some peas and carrots for a little color, brought the pot to an easy boil then flattened the biscuits out and cut them into some half dollar size
Crockpot Ham, Green Beans, and Potatoes
You’ll Need: 2 lbs of fresh green beans. 2 lbs of ham. 4 baking potatoes. 3 cups of water. Salt and pepper. 1 large onion (optional). How to: First dice all of the ingredients then place them in the crockpot. Pour 3 cups of water in the crockpot and season with salt and pepper. Cook for 6 hours on low.
Ingredients Put in crockpot in this order..DO NOT STIR! 1large can of green beans (do not drain) 8Russet potatoes, cut up 2Kielbasa Sausages, sliced 1onion, diced Water 4chicken bullion cubes Directions Put in enough water to cover the potatoes. Drop in 4 chicken buillion cubes Salt and Pepper to taste! Cook on high for 6 hours! Stir right before serving but not until then!!!!
Parmesan Honey Pork Loin Roast
Ingredients 1 3-4 lb. boneless pork loin roast ⅔ C grated parmesan cheese ½ C honey 3 Tbsp soy sauce 1 Tbsp dried basil 1 Tbsp dried oregano 2 Tbsp chopped garlic 2 Tbsp olive oil ½ tsp salt 2 Tbs cornstarch ¼ C chicken broth 1 tsp sugar, optional Instructions Place roast in slow cooker. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt. Pour mixture over the top of roast. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees. Remove meat and place on platter. Strain juices in slow cooker and put into a small sauce pan. Mix cornstarch and chicken broth together. Add into strained juices and stir until thickened over medium heat. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
Ingredients: 1 30oz. bag of frozen diced hash browns 1 32 oz box of chicken broth 1 can of cream of chicken soup (10 oz) 1 pkg. cream cheese (8 oz, not fat free) 3 oz bacon bits 1 cup shredded cheddar cheese salt and pepper to taste Directions: Put the hash browns in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 7-8 hours or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it's ready to serve. Top with cheddar cheese and some additional bacon bits.
1 lb of dried White Northern Beans, rinsed and sorted through about 1 lb of ham, large pieces 3 (14.5 oz each) cans of chicken stock 1 medium white onion, diced pepper parsley oregano How to Make it: 1. Place all ingredients in crockpot. Cook on low for 8 hours. That’s it! lol Easy, huh? I think that’s a huge reason why I liked this recipe so much! I didn’t add extra salt b/c I wasn’t sure how salty the soup would be from the ham. The kids ate it fine without extra salt, but Kevin and I added a little sea salt to our bowls. We also ate it with some mini corn muffins – the Jiffy brand was on sale (not that it’s not already cheap) 2 for $0.95. This is the brand that my mother in law uses so it’s now my go-to brand. Parker thought he was getting a special treat b/c it was muffin shaped! lol Oh and next time, I’ll probably add some spinach to the soup to get some veggies worked into the soup!