Looking for great crockpot recipes that you have tried!?

Question

I need some easy, simple great dishes for my kids at school and my hubby since many days I am working or busy and want to come home to food and not all the prep!

Thank you!

Answer 1

One of the best ones that I have & come back to again & again is the following:

Beef in Mushroom Gravy

2-2 1/2 lbs. round steak
1 envelope french onion soup mix
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. water

cut the beef into serving sized pieces and place in crock pot. Mix other ingredients in a medium sized bowl & pour over meat. Cook on low for 8 hours.

when it's done I normally remove the meat from the pot, thicken the gravy a little w/ cornstarch & serve with mashed potatoes.

YUM!

Here are a couple more 'tried & true' from our house:

Crock Pot Taco Chicken

6 boneless skinless chicken thighs
2 cans tomatoes w/ green chilies
1 pkg taco seasoning mix

Add all ingredients to crock pot & cook on low for 7-9 hours or until chicken is tender & easily shreddable. Shred chicken & serve w/ warmed tortillas, shredded chees & whatever else you like w/ tacos.


Really Easy Mixed Bean Chili

1 can pinto beans, rinsed & drained
1 can black beans, rinsed & drained
1 pkg taco seasoning mix
1 jar salso
1 pkg frozen corn (10oz)
1 sweet potato, cubed

Dump into crock pot, set on low & cook for 6-8 hours. Mix well before serving. The sweet potato really makes it in this dish ... my husband doesn't normally eat them, but he loved this recipe.


Spicy Beef Vegetable Soup

1 lb. ground beef
1 c. chopped onion
1 jar (30 oz) meatless spaghetti sauce
3 1/2 c. water
1 pkg (16 oz) frozen mixed vegetables
1 can (10 oz) diced tomatoes & green chilies
1 c. sliced celery
1 t. beef bouillon granules
1 t. pepper (or less if you don't like it really spicy ... when I'm making it for the kids, I only use a little less than 1/2 t.)

In a skillet over medium heat, cook beef & onion until meat is no longer pink; drain. Transfer to slow cooker. Stir in the remaining ingredients. Cover & cook on low for 8 hours or until the vegetables are tender. 12 servings (but great to have as leftovers the next day ... my kids ate 3 bowls each the last time I made it!)

You might also want to take a look at this site:
http://www.savingdinner.com/index.html

This lady, Leanne Ely, has a great monthly service that you can pay to subscribe to, where she provides healthy recipes for 6 days of the week along with a pre-made grocery list (sent to your e-mail, but also retrievable from the website). She has several different options, including a menu-mailer comprised completely of crock-pot recipes.

Answer 2

Here's one my family loves... and it's very easy. Buy the frozen chicken breasts... I like Tender Bird or Tyson namebrands. You'll also need one can of condensed soup... I prefer cream of mushroom, but you can also used cream of celery or cream of chicken. Put as many frozen chicken breasts as will fit in your crockpot, and then pour the condensed soup over the chicken breasts. Do not add water or anything else. Cook on low all day. I usually have my crockpot going by 6:30 a.m. and it's ready by 5:00 p.m. I like to serve a Rice-a-Roni dish with this... my kids like Four Cheese the best. Enjoy!

Answer 3

WESTERN BBQ BEEF
3 - 4 lbs. beef stew meat (or chuck roast cut into 1 inch cubes)
1 cup catsup
1/2 cup mild taco sauce
1 tbsp. vinegar
1/4 cup chopped onion
1 clove garlic, minced
1/4 tsp. chili powder
1 tbsp. brown sugar
1/4 tsp. dry mustard
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
Place meat in 3-quart crock pot. Combine remaining ingredients and pour over meat; mix well. Cover and simmer on low heat from 6 to 8 hours. Stir to help meat begin to fall apart; gently break apart with a fork (this will be a shredded beef). Optional:
add 6 to 8 pieces of crisp, crumbled bacon. Serve on hamburger
buns. Serves 6 to 8 people.

Answer 4

I am making one right now for tonights' supper. If you have a slow cooker (crock pot) read on.

4 medium potatoes, cut into a little larger than bite size chunks
6 medium carrots, chopped into a little larger than bite size chunks
5 stalks celery, cut into a little larger than bite size chunks
1 Onion, sliced then cut in half
4 cloves garlic, rough chopped
3-4 lb chuck roast
Flour
Olive oil
1 can cream of musroom soup
1 soup can water
Salt and ground black pepper
Cayenne (optional)

Cut up the potatoes, carrots, celery, onion and garlic and place in the bottom of your slow cooker. Salt, black pepper and cayenne to taste. Sprinkle salt, black pepper and cayenne on roast, then dredge in flour, pressing the flour into the roast. Heat a skillet on the stove, add olive oil and when hot brown roast on all sides. When browned, place in slow cooker on top of the vegetables. In a large bowl, mix cream of mushroom soup with water and pour over roast and vegetables. Cook on low 8-10 hours, or on high 4-5 hours.

That's it. Quick, easy and no added heat in your kitchen on a hot day. Good luck.

Answer 5

IF u go to allrecipes.com and look up crockpot recipes,there is 1 I have tried.It is called tijuana pie.It makes alot and u can make it as spicy as u want it 2 b.I don't know the exact amounts for the ingred. Sorry,but I'm sure you'll love it!!!!!!!!!!!!!!!

Answer 6

Whole chicken cut up.
1 Can diced tomatoes
1 jar of green olives (with the juice)

Let it go on low all day. It sounds strange, but it's awesome. You can also add in some mushrooms, celery, carrots or whatever you like. (Add them in about halfway through so they don't get mushy).

Answer 7

chickencaccitory
Put two cans of crushed tomatoes, the big cans ,28oz cans in the crock pot, add a bay leaf, some oregano, salt and pepper, add two tablespoons of sugar. Wash six chicken legs, and some thighs. Put some olive oil in the pan, also add one cut up onion, and some garlic cloves, cook until brown. wash the chicken,roll in breadcrumbs to cover the chicken. Put chicken in the oil to brown on all sides, then add them to tomato sauce,cook
them in crock pot for about eight hours, or untill chicken is done.
You also may add some green and red tomatoes. sometimes i add just one italion susage. It gives it a good flavor. Cook some spagetti or linquine, to go with it. It is a delicious meal, my husband loves it.

Answer 8

This is really simple. I put boneless skinless chicken in the crock pot and pour a bottle of barbeque sauce in. That is it!! The chicken is tender and yummy. Cooks in about 4 to 5 five hours on low.

Answer 9

These two recipes are adapted from a book by Dr John Tickle. Both are delicious and both adapt well to cooking in the crock pot. MINESTRONE SOUP 1 large clove garlic 2 medium potatoes 2 large carrots 2 pumpkin wedges 2 zucchini 1 stick celery 1 parsnip 1 onion 1 large leek 5-6 cups chicken stock 2 large diced tomatoes (or use tinned) 1 tab margarine Black pepper to taste 1 can red kidney beans (rinsed and drained) 250g frozen peas (opt) 2 bay leaves Melt a little canola oil in a large pot. When hot, add crushed garlic and sliced potatoes, carrots, pumpkin, zucchini, celery, parsnip, onion and leek. (Any other vegetable of choice may be added.) Stir for about 3 mins. Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked. Add kidney beans and peas. Bring to the boil again and then remove from heat. Discard bay leaves. Sprinkle a small amount of grated cheese on each bowl of soup (opt). BEAN MINESTRONE SOUP 1 clove garlic 1 small bulb fennel 2 carrots 2 tabs olive oil 3 cups water 3 cups chicken stock 2 (400g) cans Italian tomatoes Salt and pepper to taste 280g frozen corn 300g kidney beans (pre-soaked 2 hours) or use canned 1/2 teas dried marjoram or mixed herbs 280g chopped frozen spinach, thawed (or use fresh) 1 cup broken up spaghetti 1/2 cup grated Parmesan cheese Mince garlic. Trim feathery tops from fennel and cut the bulb lengthwise in half. Cut out the core and coarsely chop fennel into 25mm pieces. Peel and slice carrots 15mm thick. Heat oil in a soup pot over medium heat. Add garlic, fennel and carrots and saute until vegetables are hot and sizzling, 3-4 mins. Add water, cover and simmer over low heat until the vegetables are barely tender, about 5 mins. Add tomatoes with their juices and break up with a wooden spoon. Add corn, stock and beans. Bring liquid to a boil over medium heat. Add marjoram and seasonings. Reduce heat to low and simmer, covered, until the flavours come together, about 30 mins. Stir spaghetti and spinach into soup and simmer until pasta is tender, about 10 mins more. Remove from heat, stir in Parmesan, canned kidney beans if using and seasonings to taste.

Answer 10

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.