does anyone have a deliciouse recipe for......?

Question

my slow cooker? Anything from soup to potatoes? If so i would greatly appreciate some yummy ideas for a Potlock I am going to. Thank you in advanced

THANK YOU SO VERY MUCH EVERYONE!!!!!! i TRULY APPRECIATE ALL YOUR HELP. AWESOME RECIPES.

Answer 1

Sweet and Sour Meatballs over Rice
1 pound ground beef
1 slightly beaten egg
4 tablespoons cornstarch, divided
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried chopped onion
1 tablespoon oil
3 tablespoons vinegar
15 ounces pineapple chunks in juice
1/2 cup sugar
1 tablespoon soy sauce
1 large green bell pepper, cut into pieces
hot cooked rice
In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, and onion. Shape into 1 1/2-inch balls. In a large skillet, lightly brown meatballs in oil. Drain fat from skillet. Transfer meatballs to any size Crock-Pot. Stir together in a small bowl: vinegar, sugar, soy sauce, remaining cornstarch, and green pepper. Pour over meatballs. cover and cook on LOW 6 to 8 hours or on HIGH 2 to 4 hours. In the last 30 minutes of cooking stir in the can of pineapple. Serve over hot cooked rice.



Slow-cook Chicken & Mushroom Stew
1 can cream of mushroom & roasted garlic soup
5-6 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby-cut carrots
2 celery ribs, cut into 1 1/2 inch lengths

In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.



Crockpot Chinese Dinner
1 1/2 lb. pork steak (cut into 1/2" strips)
1 sliced onion,
1 green pepper,
sliced 8z. sliced fresh mushrooms
1 8z can tomato sauce
4 carrots, sliced
3 T brown sugar
1-1/2 t salt
1 1/2 T vinegar,
2 t Worcestershire sauce

Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crockpot and cook on low 6-8 hours. Serve with hot rice and top with soy sauce.



Honolulu Chicken
3 to 4 chicken breasts (skinless/boneless)
1 10-ounce jar peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onion (I used a whole onion)
2 tablespoon soy sauce
1 6-ounce can water chestnuts (sliced/drained)
1 green pepper, julienne sliced
Hot cooked rice

Place chicken pieces in slow cooker and sprinkle with salt and pepper . Combine preserves, BBQ sauce, onion and soy sauce and pour over chicken. Add water chestnuts and green pepper slices Cover and cook on low 6-8 hours. Serve over hot cooked rice.

Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated

Put the pork, hominy, green chiles, chili powder, salt, onion and water in a slow cooker and cook 6-8 hours on low. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.
Honest and True Irish Stew
6 medium potatoes (about 2 pounds),
peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds
boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
1 1/2 teaspoons dried parsley
1 1/2 cups water

In slow cooker, layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Cook 6-8 hours on low until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.



Sweet and Sour Chicken
1 medium onion, sliced
1 medium carrot, peeled, sliced
1 medium celery stalk, sliced
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 cup KRAFT CATALINA Dressing
1/2 cup soy sauce
1/2 cup firmly packed brown sugar
1 tsp. grated gingerroot
1 can (8 oz.) pineapple chunks, drained, juice reserved
1 medium green pepper, sliced
1 medium red pepper, sliced
4-1/2 cups hot cooked MINUTE White Rice

PLACE onions, carrots and celery in slow cooker; top with chicken. ADD dressing, soy sauce, brown sugar, gingerroot and pineapple juice. Cover with lid. COOK on LOW for 7 to 8 hours (or on HIGH for 3-1/2 to 4 hours), adding pineapple and peppers for the last 30 min. of the cooking time. Serve over rice.


Crockpot Lentils & Ham
2 c dried lentils, sorted and rinsed
3 c chopped cooked ham
2 onions, chopped
3 c chopped carrots
2 (10 oz.) cans condensed chicken broth
4 c water

Combine all ingredients in crockpot, mix to combine. Cover crockpot, cook low 7-9 hours.


MORROCCAN LAMB AND RICE
1 lb. boneless lamb, cut into 1" pieces
1 Granny Smith apple, chopped
6 oz. pkg. chicken flavored rice and vermicelli pasta mix
1-1/2 cups chicken broth
1 tsp. curry powder

Combine lamb, apple, seasoning mix from rice, chicken broth, and curry powder in 3-1/2-4 quart slow cooker. Mix well. Cover crockpot and cook on low for 4 hours. Then stir in rice and pasta mixture, cover, and cook for 3-4 hours longer until lamb is thoroughly cooked and rice and pasta are tender.

Crockpot Caramelized Onion Pot Roast
2 Tbsp. olive oil
2-1/2 lbs. boneless beef chuck roast
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
4 onions, chopped
4 cloves garlic, chopped
1/2 cup apple juice
1 cup beef broth
1 Tbsp. brown sugar
1 Tbsp. apple cider vinegar
2 Tbsp. Dijon mustard

Heat 2 Tbsp. oil in heavy skillet and brown roast 5 minutes, turning once, until brown. Season with salt and pepper and remove. Add additional 1 Tbsp. oil to same skillet and add onions. Cook for 10-15 minutes, stirring frequently, until onions are brown. Add garlic, apple juice, beef broth, brown sugar, vinegar and mustard and stir. Spoon half of onions into a 4 quart crockpot, top with roast, and add rest of onions and liquid. Cover and cook on low for 8-10 hours. Serve with horseradish.

CREOLE SLOW-COOKER GUMBO
1/2 lb. chicken breast halves without skin, cubed and browned
2 links andouille sausage, sliced
1/2 lb. shrimp, peeled and deveined
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
10 cups water
1 cup dry roux mix
2 tbls. Creole seasoning
Cooked white rice

Place chicken, sausage, shrimp, onion, peppers, water, roux
mix and Creole seasoning in a slow cooker. Cook on low for 8
hours. Adjust seasoning with additional Creole seasoning, if needed.
Serve over rice.


Crockpot Apple Pie
8 Tart Apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and
nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.




Crock pot macaroni and cheese
16 oz. box of macaroni (for 5 qt. pot)
3 large cans of evaporated milk
3 cups shredded cheese, chedder or whatever kind you like best
3 eggs
1 stick melted margerine
salt and pepper to taste
1 tablespoon sugar

Mix all together and put in crock pot. Cook on low 3 hours. Add a little extra cheese on top if you love it real cheesy.



Casserole in the Crockpot
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cp cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cp milk
1 cp uncooked instant rice
1 celery rib, chopped
1 small onion, chopped

In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or until rice is tender. 4 servings.



CHALUPA
3 lbs pork roast
7 cups water
1/2 cup chopped onion
2 cloves garlic minced
1 Tbsp salt
2 Tbsp chili powder
1 Tbsp cummin
1 tsp oregano
1 can chopped green chilies
2 cans pinto beans
corn chips

Put all ingredients except beans and corn chips in crock pot. Cover and cook until roast falls apart. Stir in beans. Uncover and cook about 1/2 hour until the desired thickness. Serve with corn chips and pass condiments for choice of topping; (chopped tomato, chopped onion, shredded lettuce, grated cheese, chopped avocado, taco sauce)


Reuben Dip
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
1/4 cup thousand island dressing

In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.



No-Peek Beef Stew
2 pounds beef stew meat, cut into 1 inch cubes
1 (10.5 ounce) can condensed French onion soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1/2 cup dry red wine

Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.
"MANLY" Beef Stew
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1.25 ounce) package beef with onion soup mix
3 pounds beef stew meat

Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.



ALL DAY APPLE BUTTER
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.



White Chicken Enchilada casserole
15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped (optional)
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 1/2 cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives (optional)
chives for garnish (optional)
black pepper to taste

Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles. Spray the inside of slow cooker lightly with non-stick cooking spray. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives. Cook on Low setting for 3 to 4 hours. Top with chives.

Answer 2

My family's favorite is Chicken Taco Soup. It is REALLY easy because basically all you really have to do is open up a bunch of cans and pour them in...it tastes great with shredded cheese, a dollop of sour cream, and/or Tostitos crunched on top as well.

Here's the recipe:

Put the following items in the crock pot:
one medium-sized chopped onion
1 16 oz. can chili beans
1 15 oz. can black beans
1 8 oz. can tomato sauce
1 12 oz. can chicken broth
2 10 oz. cans diced tomatoes w/green chilies (undrained)
1 (1.25 oz.) package taco seasoning
1 can corn

Stir all ingredients well to mix. Then lay 3 whole skinless, boneless chicken breasts on top and press down until they are covered.

Set the crock pot on low heat, cover, and cook for 5 hours.

After 5 hours, remove the chicken and allow it to cool long enough to be handled. Stir shredded chicken back into the soup and cook for 2 more hours (still on low heat).

Serve with cheese, sour cream, and/or tortilla chips.

The recipe makes a LOT. Our crock pot is completely full when I add everything, and it goes REALLY QUICKLY in our house because everyone loves the recipe so much. It has a LOT of flavor and is very simple!

Enjoy! :o)

Answer 3

My own recipe for
Chili in a crockpot:

1.5 lbs ground beef (10% or less fat)
1.5 lbs stew beef cut into smaller chunks

---Brown the above, throw in crockpot and stir in:
1 large can diced tomatoes
2 medium green peppers, cut in 1/2-inch pieces
2 medium sweet onions, cut in 1/2-inch pieces
1/4 cup chili powder
1/4 cup molasses
1/4 cup brown sugar

--Cook in crockpot on high 3 hours, then stir in:
1 can black beans, DRAINED!
1 can pinto beans, DRAINED!
(Do you know it's the juice of the beans that gives us gas??)

--Cook one more hour on high.

Serve with buttered Success Rice, finely shredded Monterey Jack cheese, and sliced jalapeno peppers on the side.
Freeze leftovers. It's even better the second time around.

Answer 4

Beef Bourguignon

6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbs flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbs tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.

Answer 5

My favorite slower recipe has recently gotten a lot easier. I used to cut up chicken and veggies, mix in soup and noodles. Now banquet makes a slow cooker frozen bag with all my ingredients and all you do is dump in the in the crock pot. SO much easier and cheaper. Check your grocers freezer section.

Answer 6

Autumn Vegetables And Pork Chops Recipe


Ingredients:
6 pork chops -- 3/4 to 1-inch thick
1 medium-size acorn squash
2 tablespoons butter -- melted
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup firmly packed brown sugar
3 tablespoons chopped green onion
2 cups frozen green peas


Directions:

Slice acorn squash horizontally in half; remove seeds from each half. Slice each half into 6 slices, approximately 1/2-inch thick. Place 6 half slices on bottom of 5-quart slow cooker.

Arrange 3 pork chops over squash; repeat layers.

Combine all other ingredients except peas; pour over squash mixture. Cover and cook on low heat setting 5 to 6 hours or until pork and squash are tender.

Remove both from slow cooker; keep warm. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain.

Serve one pork chop, 2 slices of squash and 1/3 cup peas on each plate.

This recipe for Autumn Vegetables And Pork Chops serves/makes 6


Bacon and Cheese Dip

INGREDIENTS:

16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce

PREPARATION:

Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread or other dippers.


Crockpot Shrimp Creole

This shrimp Creole recipe is made in the crockpot with shrimp, bell pepper, onion, tomatoes, and more ingredients and seasonings.

INGREDIENTS:

1 1/2 cups diced celery
1 1/4 c. chopped onion
1 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes, broken up
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco, or to taste
1 lb. shrimp, deveined & shelled

PREPARATION:
Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp.
Stove top version, if you don't have a Crock Pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more.
This is even better reheated the next day.



Crockpot Peanut Clusters

candy recipe for the crockpot using chocolate, almond bark and peanuts.

INGREDIENTS:

2 pounds white almond bark or white chocolate for dipping
4 ounces German's sweet chocolate or milk chocolate for dipping
1 package semisweet chocolate chips (12 ounces)
24 ounces dry roasted peanuts

PREPARATION:
Put all ingredients in crockpot; cover and cook on high for 1 hour. Do not stir. Turn Crock Pot to low and stir every 15 minutes for 1 hour longer. Drop on waxed paper and let cool. Store candy in a tightly covered container.