Looking for Great Crock Pot Recipes?

Question

I have two small children so my crock pot is my friend. I am looking for yummy new crock pot recipes. Here is one of my favorites from Paula Deen. What is your favorite?
Pot Roast
1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

I hope you enjoy it as much as my family has.

Answer 1

Slow Cooker Swiss Steak Supper
1 1/2 pounds beef boneless round steak
1/2 teaspoon peppered seasoned salt
6 to 8 new potatoes, cut into fourths
1 1/2 cups baby-cut carrots
1 medium onion, sliced
1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
1 jar (12 ounces) beef gravy
Chopped fresh parsley, if desired


1. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
2. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker.
3. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.



Slow Cooker Jambalaya
Make this Cajun/Creole dish as spicy as you like.

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice


1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Answer 2

I'm not a big rib eater but when I saw Robin Miller on Foodnetwork make these I had to try them and OMG they are awesome!

Melt-In-Your-Mouth Barbecued Ribs

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients

Answer 3

Baked Beans by Alton Brown
(I modify this to work in my crock pot instead of a dutch oven)


1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
Vegetable broth
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt

Heat oven to 250 degrees F.
Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.

Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

Answer 4

Crockpot Budget Beef Stroganoff

Ingredients

(5 servings)

2 lb Round steak
1 1/2 c Beef bouillon
1 ts Salt
1 tb Catsup
1/8 ts Pepper
2 tb Dry white wine
1/ 3 c flour Cut steak into 1/4-inch strips. Coat with salt and pepper.
1 Onion sliced
1/4 lb Fresh mushrooms
1/4 ts Garlic salt
1 tb Worcestershire sauce
1 c Sour cream


Instructions

Drop into the bottom of a crock pot with onion. Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over the meat. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high. Add wine and )) mushrooms. Dissolve flour in small amount of water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn off heat. Serve with rice or noodles.



Crockpot Chicken and Cheddar Sauce

Ingredients

(1 servings)

2 lb Chicken
2 tb Butter or margerine
1/2 c Ham strips
10 3/4 oz Cream of cheddar soup
1 Tomato, chopped
2 Onions, chopped
1/4 ts Basil


Instructions

Brown chicken in butter and remove to crockpot. Brown ham and combine remaining ingredients. Pour over chicken and ham in crockpot. Cover and cook on low 7 to 9 hours until chicken is tender.




Crockpot Chicken Stroganoff

Ingredients

(4 servings)

6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's


Instructions

Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.

Answer 5

hi...I make pulled pork bbq in mine all the time. I buy a 3 lb or so boston butt roast (shoulder) and dry rub it and let it cook on low for about 10 hours. I then try to remove what fat I can from the drippings and I pour a bottle of BBQ sauce over my roast and let it go a couple hours more. I then fork it apart and make sure it is all blended well with the sauce and it is good on a bun... I serve it with spicy slaw and I like slaw right on my sandwich bun with the pork as in Memphis style. It is soooo good.

Answer 6

Tuscan Chicken (Robin Miller, Food Network)
2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 cup reduced-sodium chicken broth
4 (5-ounce) skinless chicken breast halves (with bone)
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups chopped fresh spinach leaves

Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange spinach all around chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Answer 7

Everybody cooks soups and stews in their crockpot. I wanted to finda new use:

My favourite summer recipe (yes it is winter but it is good to be prepared) for crock pots is to:
put sliced onion on the bottom,
top with chicken pieces and seasoning (pepper, bay leaf, cayenne)
top with water
cook on low for 5 hours (I have left it 9 before)
You now have cooked chicken that can go right on the bbq.

I hate cooking chicken on the bbq because to get the inside cooked you need to burn the outside.
But now I can get home through them on the grill with some bbq sauce and they are delicious and fast. (And you don't heat up your house in summer.)
:)

Answer 8

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 9

In the superstore, fruits are usually selected far too soon. Some are rocks, many are bitter. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 10

4 cups of spoof a few veggies bring to a simmer and nomnomnom