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Crock-Pot Recipes
Crock pot Conversion
Chart
If
original recipe calls for 1/4 to 1/2 hr, cook on low for 4 to 8 hours or
cook on high for 1 1/2 to 2 1/2 hours
If
original recipe calls for 1/2 to 1 hr, cook on low for 6 to 8 hours or on
high for 3 to 4 hours
If
original recipe calls for 1 to 3 hrs, cook on low for 8 to 16 hrs. or cook
on high for 4 to 6 hrs.
Low
is 180 to 200 degrees
High
is around 300 degrees
The cooking times
aren't very specific, but only a guideline given by the Culinary Arts
Institute.
Crock pot Roast
5
minutes of preparation time, Serves 4
2
pounds beef pot roast -- whole
4
cloves garlic
Salt
Black
pepper
GRAVY:
Juices
from roast
1
tablespoon cornstarch
4
tablespoons milk OR 4 tablespoons water
Salt
Black
pepper
Wash
pot roast and lay in crock pot, fat side down. Slice garlic into thin
slices and lay over the top, sprinkle lightly with salt and pepper. Set
dial on low and let cook, covered, for about 5 hours. Sometimes, relative
to the shape of the roast, it will be done in 4 hours. Check to see if the
meat easily pulls away. Serve with mashed potatoes and gravy made from the
juices in the pot, some veggies (your choice) and you've got dinner.
Gravy: Dissolve cornstarch in milk or water and put into stovetop pan with
crock pot juices. Cook over medium heat until thickened.* If you have to
leave this all day while you are at work, it will be fine. Buy a larger
piece of beef so it will take longer. You will have more leftovers for
other meals. Perhaps the beef will be a little drier, but because you
won't be opening the pot all day it will be sitting in its juices with
nothing escaping in the steam. Turn the switch on just before you leave,
and turn it off the minute you get home.
Mexican
Beef and Bean Soup
Crock-pot Serves 6
1/2
pound lean ground beef
1
small onion -- diced
1
clove garlic -- minced ( I double this)
1
- 14 1/2-ounce can chicken broth
1
can Mexican-style chopped tomatoes (Ro-tel)
1
15-ounce can pinto beans, drained
1
teaspoon chili powder
1
teaspoon ground cumin
1/2
teaspoon oregano
salt
and pepper to taste
1/4
teaspoon cayenne
In
large heavy skillet, brown and crumble ground chicken. Stir in onion and
garlic; cook and stir until onion is soft, about 3 minutes. Dump this and
all the rest of the ingredients into a crock-pot set on low. Cook about 6
hours--more won't kill it, if you have to. Serve with Mexican grilled
cheese sandwiches (quesadillas--LOL) and a salad.
Crock
Pot Beef n' Peppers
Serves 8
2
pounds round steak -- lean
2
green peppers -- sliced thin
1
small onion -- chopped fine
1
cup beef broth
2
tablespoons low sodium soy sauce
1
teaspoon ground ginger
2
garlic cloves -- minced
1
teaspoon Worcestershire sauce
Cut
the steak into serving size pieces. If desired you can brown the meat in a
little hot oil before adding to crock-pot. Place the thinly sliced pepper
rings in bottom of crock-pot, reserving a few to place on top of meat if
desired. (Veggies will cook better when placed on bottom of pot.) Arrange
the meat on peppers evenly, careful to not stack one piece directly on top
of another. Mix all other ingredients and pour over meat and peppers.
Cover and cook on low for 8-10 hours on low or on high for about 4 hours.
Serve with mashed potatoes and steamed veggies.
Low-Fat
Glazed Chicken in Crock-pot
Serves
6 Preparation Time: 8:00 minutes
6
ounces orange juice, frozen concentrate -- thaw
3
whole chicken breasts -- split into 6 pieces
1/2
teaspoon marjoram
Dash
ground nutmeg
Dash
garlic powder (I'd use more than a dash myself!)
1/4
cup water
salt and pepper to taste
2 tablespoons cornstarch
Combine thawed orange juice concentrate (not regular
orange juice) in bowl along with the marjoram, garlic powder and nutmeg.
Split the chicken breasts to make 6 serving sizes. Dip each piece into the
orange juice to coat completely. Place in Crock-pot. Pour the remaining
orange juice mixture over the chicken. Cover and cook on low for 7-9
hours, or cook on high for 4 hours if you wish. Precise cooking time is
not important in Crock-pot cooking. When chicken is done, remove to
serving platter. Pour the sauce that remains in Crock-pot into a saucepan.
Mix the cornstarch and water and stir into the juice in pan. Cook over
medium heat, stirring constantly, until thick and bubbly. Serve the sauce
over the chicken. Serving Ideas: Serve with brown or white rice and a ton
of veggies.
NOTES: Takes less than 10 minutes to prepare this in
the mornings and have it ready when you come home in the evening. For an
even healthier variation, use boneless skinless chicken
breasts.
Crock pot Roast
Take 5 minutes of preparation time Serves
4
2 pounds beef pot roast -- whole If you have to leave
this all day while you are at work, it will be fine. Buy a larger piece of
beef so it will take longer.
4 cloves garlic
Salt
Black pepper
GRAVY:
Juices from roast
1 tablespoon cornstarch
4 tablespoons milk OR 4 tablespoons water
Salt
Black pepper
Wash pot roast and lay in crock pot, fat side down. Slice
garlic into thin slices and lay over the top, sprinkle lightly with salt
and pepper. Set dial on low and let cook, covered, for about 5 hours.
Sometimes, relative to the shape of the roast, it will be done in 4 hours.
Check to see if the meat easily pulls away. Serve with mashed potatoes and
gravy made from the juices in the pot, some veggies (your choice) and
you've got dinner. Gravy: Dissolve cornstarch in milk or water and put
into stovetop pan with crock pot juices. Cook over medium heat until
thickened.
Crock-potato Cheese Soup Serves 6
2 pounds potatoes -- peeled and cubed
1 onion -- chopped
5 cups chicken broth or vegetable broth
salt and pepper to taste
1 cup milk, 1% low fat -- or use soy milk
1 cup cheddar cheese, low fat -- shredded
Cook the first three ingredients, with the salt and
pepper in a crock-pot for 4 hours on high. Process half the potato mixture
in a food processor, pour into a pot and add remaining crock potted potato
mixture. Stir well and heat, adding milk. When the soup begins to simmer,
turn down the heat. If it boils too hard, the soup will separate.
Easy Crock-Pot Chicken Serves 6
1 1/2 pounds skinned chicken drumsticks (6
pieces)
3 pounds skinless chicken thighs (6
pieces)
1/3 cup dry white wine
1/4 cup instant chopped onion
2 teaspoons chicken-flavored bouillon
granules
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
1/4 teaspoon crushed red pepper 14 1/2 ounces stewed
tomatoes – un-drained, and chopped
6 cups hot cooked rice
Trim fat from the chicken. Place chicken in a
crock-pot; stir in wine and next 8 ingredients (wine through tomatoes).
Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat
setting to low, and cook for 3-1/2 hours.
Low-Fat Glazed Chicken in Crock-pot Serves 6
Preparation Time: 8:00 minutes
6 ounces orange juice, frozen concentrate -- thaw
3 whole chicken breasts -- split into 6 pieces
1/2 teaspoon marjoram
Dash ground nutmeg
Dash garlic powder (I'd use more than a dash myself!)
1/4 cup water
salt and pepper to taste
2 tablespoons cornstarch
Combine thawed orange juice concentrate (not regular
orange juice) in bowl along with the marjoram, garlic powder and nutmeg.
Split the chicken breasts to make 6 serving sizes. Dip each piece into the
orange juice to coat completely. Place in crock-pot. Pour the remaining
orange juice mixture over the chicken. Cover and cook on low for 7-9
hours, or cook on high for 4 hours if you wish. Precise cooking time is
not important in crock-pot cooking. When chicken is done, remove to
serving platter. Pour the sauce that remains in crock-pot into a saucepan.
Mix the cornstarch and water and stir into the juice in pan. Cook over
medium heat, stirring constantly, until thick and bubbly. Serve the sauce
over the chicken. Serve with brown or white rice and a ton of
veggies.*Takes less than 10 minutes to prepare this in the mornings and
have it ready when you come home in the evening. For an even healthier
variation, use boneless skinless chicken breasts.
Mexican Beef and Bean Soup (in crock-pot) Serves 6
1/2 pound lean ground beef
1 small onion -- diced
1 clove garlic -- minced ( I double this)
1 - 14 1/2-ounce can chicken broth
1 can Mexican-style chopped tomatoes (Ro-tel)
1 15-ounce can pinto beans, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
salt and pepper to taste
1/4 teaspoon cayenne
In large heavy skillet, brown and crumble ground
chicken. Stir in onion and garlic; cook and stir until onion is soft,
about 3 minutes. Dump this and all the rest of the ingredients into a
crock-pot set on low. Cook about 6 hours--more won't kill it, if you have
to.
Crock-pot Enchiladas (for large crock-pot)
1 pkg corn tortillas, cut into
fourths
2 lbs. ground meat
2 cans Cream of Mushroom
2 cans Cream of Chicken
1 jar Pace picante sauce (I use
mild)
1 pkg. shredded cheese (Mexican or
cheddar)
Brown meat; drain. Spray crock-pot with Pam. Combine
soups in a separate big bowl.
Layering process:
Overlap cut up tortillas to cover bottom of pot. Add
half of beef. Spread evenly over tortillas. Add half of soup mixture. Add
half of Pace. Top with half of cheese pkg. Repeat all layers. Add a top
layer of tortillas. I make this the night before, put in fridge so flavors
blend, then start cooking it in the morning on low for 6 hours, keeps warm
for 3 more. If you make it and cook it in the same day, just cook for
about 4 hours. When it cooks, the top tortillas look like they're
scrunching up...they're supposed to! Kind of push them back down when
you're ready to serve! Serve with refried bean, Spanish rice, and tortilla
chips. You can add sour cream and guacamole if you have them on hand.
GREAT recipe for company! Also, cut it in half if you have a small
family/Crock-pot.
Crock-pot Chili
2 lbs hamburger
1 medium onion, diced
1/2 tsp black pepper
2 tbsp Worcestershire sauce
2 cans Chili Magic
2 cans diced tomatoes (with the
juice)
1/2 cup water
Hot sauce (optional)
In a skillet combine the onion, hamburger, and black
pepper. Cook until hamburger has browned. Drain the fat. Place the
hamburger/onion mixture in the crock-pot, add the remaining ingredients.
Stir. Cook on high 3-4 hours, or on low 6-8 hours. Add a little more water
to the mixture if the cook time needs to be longer. Serve with crackers or
cornbread. (And a sprinkle of cheddar cheese on top is mighty
good!)
No Peek Beef (crock-pot)
1 can cream of mushroom soup
1 envelope onion soup mix
1 small can sliced mushrooms
1/2 cup red cooking wine
Mix and pour over 2 pounds beef stew meat in crock
pot. Cook on low 8-10 hours or on high 4 hours. (I sometimes do this with
preformed meatballs, too. You have to add a little more liquid, either
more red wine or some water.)
Crock-pot Lasagna
1 pound of ground beef
3 1/2 cups (32-ounce jar) thick spaghetti
sauce
1 1/2 cups water
2 cups (15-ounce container) ricotta or small curd
cottage cheese
3 cups (12 ounces) shredded mozzarella or Monterey
Jack cheese
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
8 ounces Skinner Lasagna, uncooked
I use a 26 to 28 ounce jar of Prego and add water to
make up the difference in the water. Last night I used a can of Hunts
spaghetti sauce. I have always used ricotta cheese and Mozzarella cheese,
I use parsley flakes. I put all in the pot and then broke the lasagna
noodles in and stirred. After 6 hours it was perfect.. I have a large
Rival Crock-pot and it cooks faster than most. If I would need to cook it
longer I would have to add more water. I think the idea of putting a timer
on it would be a good one! Cook the hamburger meat, and then drain. Dump
all but the shells into your Crock-pot. Break up the uncooked noodles into
4ths, and dump those in as well. Stir it all up, and then cook on low 6-8
hrs. After ladling out some on each plate, sprinkle a little bit of cheese
on each.
Working Girl's Favorite (Crock-pot)
1 lb. lean ground beef
2 stalks of celery, chopped
1 small green pepper, seeded and
chopped
1 can cream of mushroom soup
2 Tbs. instant minced onion
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. leaf basil
Dash of pepper
Hot biscuits or toasted waffles or
toast
Thoroughly combine all ingredients except biscuits in
lightly oiled crock pot. Cover and cook on low setting for 6 to 10 hours.
Serve spooned over hot biscuits. (I tried this once with not so lean
ground beef, oops lots of grease.)
Crock-pot Cantonese Pork
1 1/2 lb pork steak ˝" thick cut into strips
2 Tbsp oil
1 onion large, sliced
1 green pepper small cut into strips
1 4 oz mushroom, drained
1 8 oz tomato sauce can
3 Tbsp brown sugar
1 1/2 Tbsp vinegar
1 1/2 tsp salt
2 tsp Worcestershire sauce
Brown pork in oil in skillet. Drain on double paper
towel. Place pork strips and all remaining ingredients into crock pot.
Cover and cook on low for 6 to 8 Hr (high 4 hr) Serve over hot fluffy
rice. You can also cook pork ahead of time and stick in frig until ready
to put in crock-pot!
All Day Crock-pot Chicken Serves 6.
marinade ingredients
2 tablespoons frozen orange juice
2 cups chicken stock
1 teaspoon salt
1/4 teaspoons pepper
1/2 cups tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice
Remaining Ingredients
4 pounds chicken, breasts and thighs
1/4 pounds mushrooms, sliced
2 tablespoons margarine or butter
11 ounces mandarin orange , (1 can)sections, drained
1/2 a medium-large bell pepper, sliced lengthwise
1/4 teaspoons ground ginger
3 tablespoons cornstarch
1/4 cups cold milk
1/4 cups cold water
The night before you plan on slow cooking your dinner, mix together
the marinade ingredients in a large, closable container large enough to
also hold the chicken pieces. When marinade is thoroughly mixed, add the
chicken, close container and refrigerate until morning.
In the morning place the chicken in the Crock-pot and add marinade
up to about an inch from the top of the container. Set the cooker on low
and cover.
6 to 8 hours later, turn the cooker to high.
About an hour later sauté the sliced mushrooms in the margarine or
butter. Then add the mushrooms (with pan juices), mandarin sections, green
pepper and ginger into the slow cooker and stir thoroughly. Mix together
the cornstarch, milk and cold water, then gradually add into the slow
cooker while stirring until the entire mixture thickens a bit. Re-cover
the Crock-pot and let simmer for 15 to 30 minutes until serving. Serve
with baby carrots, new potatoes or veggies of your
choice.
16 Bean Soup for the Crock-pot
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover
mixture by 1"-2") in crock pot Cook on high for 2 hours Add remaining
ingredients and shift cooker to low and cook for additional 3 hours For
more zing, add cayenne or crushed red pepper to second set of ingredients.
Serve as complete meal or over rice. Freezes well.
Crock Pot Clam Chowder
4 (6 1/2 oz.) cans clams
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch
Cut clams into bite sized pieces if necessary. In
skillet, sauté salt pork or bacon and onion until golden brown; drain. Put
into crock-pot with clams. Add all remaining ingredients, except milk.
Cover; cook on high 3 to 4 hours or until potatoes are tender. During the
last hour of cooking, combine 1 cup of milk with the cornstarch. Add that
and the remaining milk and stir well; heat through. Serve in large bowls
with crusty French bread.
Baked Lemon Chicken (Crock-pot)
1 (3 lb. or larger) broiler-fryer, whole or chicken
breasts
1 tsp. crumbled dry oregano
2 cloves garlic, minced
2 tbsp. butter
1/4 c. sherry or water
3 tbsp. lemon juice
Salt and pepper
Wash chicken and giblets; pat dry. Season chicken with
salt and pepper. Sprinkle half of garlic and oregano inside cavity of
chicken. Melt butter in frying pan and brown chicken. Transfer to
Crock-pot. Sprinkle with remaining oregano and garlic. Add sherry to
frying pan, stir to loosen brown bits. Pour into Crock-pot. Cover, cook
over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer
chicken to cutting board. Skim fat from juices and pour to a serving bowl.
Carve chicken. Serve with juices over chicken.
Crock-pot baked apples
2 tbsp raisins
1/4 cup sugar
6 to 8 apples, washed and cored
1 tsp cinnamon
2 tbsp butter
Mix raisins and sugar, fill center of apples. Sprinkle
with cinnamon and dot with butter. Put in crock-pot; add 1/2 cup water.
Cover; cook on Low 7 to 9 hours.
Crock-pot beef stroganoff
2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth (Swansons)
3/4 tsp dry mustard
1/4 tsp garlic salt
Put all this in the crock-pot, stir well and cook on
low for 8 hours. Turn heat to high and mix 1-1/2 cup sour cream 1/2 cup
Wondra flour, cake flour works too, heat on high for 40 minutes. Serve
over rice or noodles.