What is your favorite slow cooker recipe?

Question

Here is mine.

2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

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

Serve chicken, sauce, apples, and onions over rice.

Answer 1

Roast-meat hoagies are a favorite in our household
Slow-cook a 2lb-5lb beef or venision roast (depending on how many people you're feeding, etc.) with garlic, seasoning salt and onion. When roast is cooked through and fork tender (about 6-8 hours) pour off any accumulated juice and the onion (we keep that juice and freeze it for soup). Shred the meat and return it to the crockpot, add 1 can cream of mushroom soup, 1 can cheddar cheese soup and 1 can of drained mushrooms and pieces. Allow to cook for about an hour so flavors meld and everything is heated through. Serve on hoagie buns with sliced Cheddar cheese.

Answer 2

Crockpot Beef and Potato Stew Recipe

INGREDIENTS:
2 to 2 1/2 pounds very lean beef stew meat
2 tablespoons bacon drippings, oil, or shortening
2 cups chopped onions
1/2 cup sliced celery
5 large potatoes, cut in eighths
4 or 5 large carrots, cut in 2-inch slices
salt and pepper to taste
garlic powder (optional)
1 can condensed tomato soup
PREPARATION:
Crockpot:
Brown stew beef in bacon drippings or other fat. Add chopped onions and sliced celery and cook until tender. Transfer meat and onion mixture, remaining vegetables and seasonings, soup, and a soup can of water to the crock.




Cook on LOW 8 to 10 hours - HIGH 5 to 6 hours. Check occasionally and add a little water if necessary. Serve with a crusty bread.
Stove Top:
Brown stew meat in bacon drippings or shortening. Add chopped onions and sliced celery and cook until tender. Add vegetables and seasonings. Add soup and a soup can of water. Simmer over lowest heat for about 2 1/2 to 3 hours, or until meat and vegetables are tender.

Answer 3

Emeril's Crock Pot Beef Stew. This recipe is absolutely DELICIOUS, my fiance told me it is the best beef stew he has ever eaten.

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
3 tablespoons all-purpose flour
3 cups veal or beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1 cup diced carrots
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves

Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Answer 4

Roast
package of Lipton onion soup mix
potatoes
carrots
1 can of Campbells golden mushroom soup
cook in the slow cooker on low for 8-10 hours.
Make a gravy out of the drippings. Delicious!

Answer 5

Here's our favorite, Swedish Meatballs

Swedish Meatball Recipe

Do this in a crockpot on the high setting throughout

2 cans of creamo mushroom soup
2 pkgs. regular cream cheese (not light or fat-free)
16 oz. sour cream (not light or fat-free)
1 and a half soup cans of milk
1 4 oz. can chopped green chiles
Let cook for 4 hours, whisk to dissolve cream cheese
Add 1 pkg. frozen meatballs
Cook for another 4 hours or so

Can be served over boiled egg noodles.

It may sound weird, but once you try it, you'll love it!

Answer 6

beef & rice

2 pd beef or 3 pd flour fry drop in slow cooker
2 carrots
2 c rice
6 c water
gravy seasoning ---banquit
1 small onion salt & pepper
20 drop hot sauce that =1 teaspoon
1 teaspoon rosemary
4 tablespoon instant tapicoa
cook 10 hour

Answer 7

Cheesy ham & potatoes-
Mix a bag of southern style hashbrowns, a couple handfuls of shredded cheese, a can of cream of chicken soup and cubed ham. Very yummy!

Answer 8

cabbage rolls - recipe is at home