Slow Cooker Recipes

Welcome to our Slow Cooker Recipes page.  After a few years hiatus from using our slow cooker we’ve dusted it off and brought it out of retirement and we’re glad we did.  We have found and tried some of the most easy and delicious recipes that we’ve shared with our followers through our bog.

On this page will find the slow cooker recipes that we’ve previously posted in our blog, no chit-chat, just recipes.  This page is always a work in progress, we hope you’ll come back from time to time to see what we’ve been creating in our slow cooker and give them a try.

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APPELY KIELBASA

Kielbasa and kraut

What You’ll Need:

For The Kielbasa:

2 lbs. fully cooked kielbasa sausage

¾  cup brown sugar

1 cup chunky applesauce

2 Tbsp Dijon mustard

2 cloves garlic, minced

For The Sauerkraut

1 jar of sauerkraut

¼ cup brown sugar

Directions:

  • Cut kielbasa into 1″ pieces
  • Combine brown sugar, applesauce, and mustard
  • Add the kielbasa to the brown sugar, applesauce, mustard mixture
  • Drain sauerkraut and rinse with cold water
  • Make sure you squeeze out excess water
  • Mix kraut with ¼ cup of brown sugar
  • Note:  You can heat up the kraut and brown sugar in a frying pan for a few minutes to remove excess water before placing in slow cooker
  • Place in slow cooker
  • Pour kielbasa mixture on top of the kraut
  • Cover and cook on high for 2 – 3 hours until thoroughly heated

Source:  http://busycooks.about.com/od/appetizerrecipe1/r/applekielbasa.htm

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BEEF TACO’S

What You’ll Need

1.5- 2 pounds       Boneless beef chuck roast, cut into 1-inch cubes (I used beef stew meat)

1 teaspoon            Salt

1 tablespoon        Chili powder

1 (6-oz.) can        Tomato paste

2 cups                   Beef broth

1 small                  White onion

1 (8-oz.) can        Tomato sauce

2                            Garlic cloves, minced

Juice of one lime

Red pepper flakes

1/2 teaspoon     Ground cumin or coriander (I used the cumin)

1/4 teaspoon     Ground coriander

1/2 teaspoon     Pepper

Flour or corn tortillas, warmed

Toppings: shredded Cheddar or Monterey Jack cheese, sour cream, salsa

Directions:

  • Sprinkle beef evenly with salt.
  • In a bowl, combine remaining ingredients except tortillas.
  • Stir to combine.
  • Place beef in a slow cooker; cover with the tomato mixture.
  • Cook on HIGH 4 hours or on LOW 8 hours (longer the better) or until beef is      tender.
  • Serve with warm tortillas and desired toppings.

Plain Chicken; http://www.plainchicken.com/2010/01/slow-cooker-beef-tacos.html

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BEEF TIPS

Beef Tips and Noodles

What You’ll Need:

2 lbs stew meat

1 can 7-UP (soda/pop)

1 pkg. Onion Soup Mix

1 pkg. Brown Gravy Mix

1 can Condensed Mushroom Soup

1 can Mushroom pieces (4 oz – drained)

Directions:

  • Mix all together
  • Cook on low for 6 – 8 hours in slow cooker (I cooked mine for 6 hours)
  • Serve over buttered egg noodles

Source: “Putting More Tennant In It” at http://woosterstumblr.tumblr.com/post/18850437202.

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BUFFALO CHICKEN PASTA

Crock Pot Buffallo Chicken Pasta

What You’ll Need:

1 pound ·  Chicken breasts, bite-sized pieces

1 can · Cream of chicken soup

½ cup · Hot sauce, like for buffalo wings

1 ½ cup · Shredded mozzarella cheese

½ cup · Crumbled blue cheese

Sliced red, green and yellow peppers

Sliced red onion – thin

3 cup · Uncooked penne pasta

1 ½ cup · Sour cream

Directions:

  • Season chicken with salt and pepper and put in crock pot
  • Add soup and hot sauce and stir
  • Cook on low 4-6 hours or high 2-3 hours
  • About an hour before adding the cheeses and sour cream add your onion and peppers
  • Stir in cheeses and sour cream
  • Turn off crock pot
  • Cook pasta according to package directions – Drain.
  • Add to crock pot
  • Stir well and serve

Source:   allthecooks.com; http://www.allthecooks.com/crockpot-buffalo-chicken-pasta.html

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CHICKEN AND STUFFING

Chicken and Stuffing

What You’ll Need:

4 thawed chicken breasts

1 6 oz. package of Stove Top Stuffing Mix

1/2 cup of sour cream

1/4 cup of water

1 can cream of chicken soup

Directions:

  • Spray you slow cooker with non-stick spray
  • Lay chicken breasts on bottom of slow cooker – Season (I used Lawry’s seasoning)
  • Open the envelope of stuffing and pour evenly over chicken (yes – uncooked)
  • Whisk sour cream, soup and water together in a small bowl
  • Pour the mixture evenly over the stuffing (you may have to spread it a little)
  • Cook on LOW 4 hours until chicken in cooked through
  • Fluff and serve

Source:  http://team-t-adventures.blogspot.com/2010/01/easy-crockpot-chicken-stuffing.html

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CHEESY CHICKEN AND RICE

Crock Pot Cheesy Chicken and Rice

What You’ll need:

4 boneless skin-less chicken breasts

1 large onion, chopped

1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions

1 cup cheddar cheese (I used and 8 oz bag)

1 – 10.5 ounce can cream of chicken soup (regular or fat-free)

1 -15 ounce can whole kernel corn, drained

Instructions

  • Place chicken in bottom of slow cooker.
  • Scatter chopped onion over top.
  • Spoon cream soup over top of that.
  • Cover and cook on low 7-8 hours or on high 3-4 hours.
  • A few minutes before serving, add in cooked rice, corn, and cheese.  (SEE NOTE BELOW)
  • Stir to combine.
  • Serve hot.

NOTE:  The rice takes at least 30 minutes to prepare, 25 minutes to simmer and 5 minutes to sit.  You can make the rice earlier in the day, the day before or you can make it right before you’re going to add it to the slow cooker, which is what I did then added the corn to the rice before adding it to the slow cooker.

Southern Plate: http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html

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CHICKEN AND GRAVY

Chicken and Gravy

What You’ll Need:

2              Chicken breasts (I used 3)

1 Cans     Cream of chicken soup (I suggest 2 cans)

1 Pkt.       Chicken gravy mix (I suggest 2 envelopes)

Hot steamed rice

Directions:

  • Place chicken in slow cooker
  • Spread soup over chicken
  • Sprinkle gravy packet over top of soup
  • Cook on Low 4-6 Hours
  • Break chicken into bite size pieces
  • Serve over rice or potatoes

Source: “Plain Chicken”  http://www.plainchicken.com/2010/12/crock-pot-chicken

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CHICKEN TORTILLA SOUP

Chicken Tortilla Soup

What You’ll Need:

1 lb Chicken breast, trimmed 15 oz Can sweet whole corn kernels, drained 15 oz Can diced tomatoes, drained 5 Cup Chicken stock 3/4 Cup Onion, chopped 3/4 Cup Green pepper, chopped 1 Serrano pepper, minced 2 Cloves garlic, minced 1/4 tsp  Chili powder 1 1/2 tsp Salt, divided 1 tsp Ground pepper, divided Monterey Jack cheese, shredded Seasoned tortilla strips

Directions:

  • To your slow cooker add the first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper.
  • Cook on high for 4 hours or low for 8 hours.

Source:  http://www.pincookie.com/slow-cooker-chicken-tortilla-soup/

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CREAMY ITALIAN CHICKEN

Slow Cooker Creamy Italian Chicken

What You’ll Need:

4 -6 boneless, skin-less chicken breasts

1 packet Good Seasons Italian dressing mix

2 (10 ounce) cans cream of chicken soup

1 (8 ounce) block of cream cheese, cut into cubes

Egg Noodles or Rice

Instructions:

  • Spray crock pot with non-stick spray
  • Place the chicken breasts in crock pot
  • Sprinkle breasts with the Italian dressing
  • Pour the cream of chicken soups over chicken,
  • Spread the cubes of cream cheese evenly over all.
  • Cover and cook on low for 6 hours
  • Remove lid and stir mixture together.
  • Cut chicken into bite-size pieces or shred
  • If the sauce seems too thick, you can thin it out with a little milk Serve chicken and sauce over cooked egg noodles or rice.

Source:  Life As A Lofthouse; http://life-as-a-lofthouse.blogspot.ca/2012/08/crockpot-creamy-italian-chicken.html

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CUBED STEAK

Cube Steak

What You’ll Need:

Cube steak  (I used 4, you could use the family pack)

2 cans (10.75 ounce size) cream of mushroom soup

1 envelope onion soup mix

3/4  cup water

Salt and Pepper to taste

Directions:

  • Place cubed steak in the bottom of the slow cooker
  • Salt and Pepper to taste
  • Cover with the mushroom soup
  • Mix the onion soup mix with the water and pour into the slow cooker
  • Cook:      High:  4-6 hours         Low: 8 hours

The Post It Place:   http://thepost-itplace.com/2012/01/crockpot-cube-steak-and-gravy/

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MEATY ITALIAN SPAGHETTI SAUCE

Slow Cooker Spaghetti

What You’ll Need:

2 lbs. Bulk Italian pork sausage or ground beef (I used the sausage and cut it into pieces)

2-Large onions, chopped (2 cups)

2 Cups sliced fresh mushrooms (6 oz)

3 Cloves garlic, finely chopped

1 Can (28 oz) Muir Glen® organic diced tomatoes, undrained (I used Hunts traditional)

2 Cans (15 oz each) tomato sauce (Hunts)

1 Can (6 oz) tomato paste (I used a 12 oz can)

1 tbls. Dried basil leaves

1 tsp. Dried oregano leaves

1 tbls. Sugar

1/2 tsp. Salt

1/2 tsp. Pepper

1/2 tsp. Crushed red pepper flakes (I am going to cut this to ¼ tsp. next time)

Directions:

  • Spray 5-quart slow cooker with cooking spray.
  • In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • Spoon sausage mixture into cooker.
  • Stir in remaining ingredients.
  • Cover; cook on Low heat setting 8 to 9 hours.

Betty Crocker: http://www.bettycrocker.com/recipes/slow-cooker-meaty-italian-spaghetti-sauce/937dbd6a-ba73-4713-a159-685446433b52

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MISSISSIPPI POT ROAST

Sunday Pot Roast

What You’ll Need:

3-4 lb. Chuck Roast (I used a 3.10 lb roast)

1 Pkt. Hidden Valley Ranch Dressing (NOT THE DIP PACKET)

1 Pkt. McCormick Au Jus Gravy (You can replace with a packet of brown gravy)

1 Stick Butter (Butter NOT Margarine and I used salted you could use unsalted)

5 Pepperoncini peppers (From a jar – I used 7 because I thought they were small)

Directions

  • Spray slow cooker with Pam
  • Place roast in slow cooker
  • Sprinkle Hidden Valley all over the top of the roast (all over to cover)
  • Sprinkle Au Jus all over the top of the Hidden Valley (all over to cover)
  • Place stick of butter on top of the roast – right in the center
  • Place the Pepperoncini peppers around the butter
  • Cook: Low 8 hours    High 6 Hours (I cooked mine on high)
  • Do not lift the lid of the slow cooker

Laurie’s life: http://lseo.blogspot.com

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MONGOLIAN BEEF

Crockpot Mongolian Beef

What You’ll  Need:

1.5 – 2 lbs. Stew beef*

1/4 cup corn starch

1 medium onion thinly sliced

3-4 large carrots sliced thinly***

1/4 tsp. ground ginger****

2 cloves minced garlic

3/4 cup soy sauce

1/2 cup water

2 tbsp. apple cider vinegar and 2 tbsp water to equal 1/4 cup (Replaced 1/4 cup dry sherry)**

3/4 cup brown sugar

1/4 tsp. black pepper

Directions:

  • Toss beef strips/pieces in cornstarch and set aside
  • Mix remaining ingredients in your crock pot and place beef over top (Don’t mix in sauce yet)
  • Cover and cook for 6 to 8 hours
  • Gently stir the beef into the sauce mixture and serve over rice

Source:  http://www.meetpenny.com/2013/06/recipe-crock-pot-mongolian-beef/

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OLD FASHION BEEF STEW

Slow Cooker Old Fashion Beef Stew

What You’ll Need:

1tbsp.               Oil

1.5 lbs.             Beef stew meat cut into ¾” cubes

4                       Medium carrots, peeled and cut into ½” slices

3                       Medium red potatoes – unpeeled, cut into ½ inch cubes (I used 5 russet peeled and cut into cubes)

1½ Cups         Frozen pearl onions (from a 16 oz. pkg.)

3 Cups             Vegetable juice cocktail (I use V-8)

3 tbsp.             Quick Cooking Tapioca (not Jell-O Tapioca pudding mix)

1 tsp.                Beef-flavor instant bouillon

2 tsp.               Worcestershire sauce

1½ tsp.           Monosodium glutamate (I leave this out)

¼ tsp                Pepper

Directions:

  • Heat oil in a large skillet or Dutch oven over medium high heat until hot
  • Add beef, cook and stir 4 to 6 minutes or until meat is browned
  • In a 3.5 to 4 quart slow cooker, combine browned beef and all remaining ingredients, mix well
  • Cover; cook on low setting for 9 to 10 hours or until beef and vegetables are tender

Source:  Pillsbury “One-Dish Meals Cookbook” on page 247 – Copywrite 1999 by The Pillsbury Company

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PEPSI COLA POT ROAST

Pepsi Cola Pot Roast

1 – 3 or 4 lb. Beef Roast

1 Pkt.  McCormick Au Jus (Or Brown Gravy)

1 Pkt.  McCormick Slow Cooker Savory Pot Roast Seasoning

1 Cup  Water

1 Can   Pepsi (or Coke)

Directions

  • Place roast in slow cooker
  • Mix the packet of Slow Cooker Savory Pot Roast Seasoning with the water
  • Pour over roast
  • Add the can of Pepsi
  • Sprinkle the Au Jus over the top
  • Cook      Low:  8 Hours       High:  4-6 Hours

You’re Too Crafty: http://youretoocrafty.blogspot.com/2012/01/best-pot-roastever.html

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SAUSAGE AND PEPPERS

Slow Cooker Sausage and Peppers

What You’ll Need:

1  tbs olive oil

1 lbs bulk ground sweet sausage

1/2  lbs ground beef

2     15oz cans fire roasted tomatoes

1      8oz can tomato sauce

1      small onion, sliced

1      red pepper, sliced

1      green pepper, sliced

Sliced provolone or mozzarella

Fresh rolls

Directions:

  • Heat olive oil in a large skillet over medium heat
  • Brown the sausage and ground beef, breaking into bite sized portions as it cooks
  • Transfer to a large slow cooker
  • Stir in the roasted tomatoes, tomato sauce, onion, and peppers into the slow cooker with the sausage mixture
  • Cook on low for 5-7 hours
  • Toast rolls with a slice of mozzarella on each until golden brown and cheese is starting to melt
  • Using a slotted spoon (there is a lot of liquid), pile sausage and pepper mixture onto rolls

Sources:

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SWEET RIBS

Slow Cooker Sweet Ribs

What You’ll Need:

4 pounds country-style boneless ribs

2 tsp. Worcestershire sauce

1 tsp. vinegar

1 bottle of Sweet Baby Rays BBQ Sauce

2 tbs. brown sugar

Directions:

  • Spray slow cooker with cooking spray
  • In a bowl, mix together all the ingredients except for the ribs themselves
  • Place ribs in slow cooker
  • Pour sauce over ribs, and turn to coat
  • Cover, and cook on Low 6 to 8 hours, or until ribs are tender

Source:  N. Rezich

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SWISS STEAK

Swiss Steak

What You’ll Need:

1 1/2 pounds round steak, cut into 1-inch pieces

1 (8 ounce) package sliced fresh mushrooms

1 Cup sliced onion

1 Cup sliced celery

1 tablespoon minced garlic

1 (14.5 ounce) can fire roasted diced tomatoes

1 (8-ounce) can tomato sauce

½ cup water

1 (0.87-ounce) package brown gravy mix

½ teaspoon salt

1/2 teaspoon ground black pepper

Instructions:

  • In a 4- to 6-quart slow cooker, combine steak, mushrooms, onion, celery, and garlic.
  • In a medium bowl, combine tomatoes, tomato sauce, 1/2 cup water, gravy mix, salt, and pepper.
  • Pour over steak mixture.
  • Cover and cook on low for 8 to 10 hours.

http://www.cookingwithpauladeen.com/recipe_results.php?id=3192

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THREE ENVELOPE POT ROAST

Three Envelope Pot Roast - Slow Cooker Pot Roast

Three Envelope Pot Roast – Slow Cooker Pot Roast

What You’ll Need:

1 3-4 lb beef roast (I used a 2.5 lb. roast)
1 cup water
1 cup salsa (or water if you don’t want it spicy)
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Directions:

  • Whisk together water, salsa and seasoning packets.
  • Place roast in slow cooker.
  • Pour seasoning mixture over roast.
  • Cook on low for 8-10 hours or high for 4-5 hours. (I cooked mine on high 5 hours)

Plain Chicken.com http://www.plainchicken.com/2012/01/three-envelope-pot-roast-slow-cooker.html#more.

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