Re: Crockpot Recipes
BLACK BEAN CHILI
1 lb. pork tenderloin, cubed
16 oz. chunky salsa
45 oz. canned black beans, rinsed and drained
1/2 cup chicken broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp. cumin
2 tsp. chili powder
1 tsp. dried oregano
1/4 cup sour cream
Place tenderloin in your slow cooker. Add remaining ingredients except sour cream. Cover and cook on low for 8 hours. Serve with sour cream.
KONA CHICKEN
3 lbs chicken, cut up
1/2 cup green onions, chopped
1/2 cup soy sauce
1/4 cup white wine
1/2 cup water
1/2 cup honey
Place chicken in your slow cooker. Mix together onions, soy sauce, wine and water. Pour over top of chicken. Cover and cook on low until chicken is tender (3 to 5 hours). Remove chicken from slow cooker. Brush with honey and place in broiler. Broil until golden brown, brushing with honey several times. Serve with sauce from slow cooker.
STREUSEL CAKE
16 oz pkg pound cake mix
1/4 cup brown sugar
1 tablespoon flour
1/4 cup finely chopped nuts
1 teaspoon cinnamon
Mix cake mix according to directions on package. Liberally Grease and flour a 2-lb coffee tin. Pour cake mix into coffee tin. Mix brown sugar, flour, nuts and cinnamon together. Sprinkle over top of cake mix. Place coffee tin in your slow cooker. Cover with several layers of paper towels. Cover slow cooker and cook on high for 3 to 4 hours.
LEMON CHICKEN
5 boneless skinless chicken breasts (or any chicken pieces)
lemon pepper seasoning
2 tablespoon melted butter
Sprinkle chicken breasts with lemon pepper seasoning to taste. Place chicken in slow cooker. Pour melted butter over top of chicken. Cover and cook on low for 8 to 10 hours.
SWEET AND SOUR CHICKEN
8 boneless, skinless chicken breasts
1-8 oz. bottle Catalina salad dressing
1 envelope dry mix onion soup
10 oz jar apricot preserves
Place chicken breasts in your slow cooker. Pour remaining ingredients on top of chicken. No need to mix. Cover and cook for 6 to 8 hours on low.
Makes 6 to 8 servings.
VEGETARIAN STUFFED PEPPERS
2 large green bell peppers
2 large red bell peppers
1/2 c converted white rice (Uncle Ben's)
1 (15.25 oz) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
3 green onions, chopped
1/4 tsp seasoned salt
1/4 tsp garlic pepper
1 (14.5 oz) can diced tomatoes, undrained
1/3 c dry red wine
1 (6 oz) can tomato paste
Slice tops off peppers & carefully remove seeds & inner ribs. Remove stems from tops & chop remaining pepper pieces. Stand the peppers upright in a 5 qt slow cooker. In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, & 1/4 cup tomatoes. Mix well. Stuff peppers with corn mixture, dividing evenly & packing lightly. Mix remaining tomatoes & their liquid with wine & tomato paste until well blended. Pour over & around the peppers in slow cooker. Cover & cook on low for 6 - 7 hours, or until rice is cooked & peppers are tender, but still hold their shape.
POT ROAST VIENNESE
1 onion, chopped
2 carrots, chopped
2 turnips, chopped
4 dried figs, chopped
8 new potatoes
3/4 cup white wine
3/4 cup beef stock
4 lbs rump roast
4 gingersnap cookies, crushed
Place veggies in the bottom of your slow cooker. Add the figs, wine and the beef stock. Put the roast on top. Cover and cook on low for 8 to 10 hours. Set to high heat and add gingersnap cookies, cook until thickened.
BEEF AND BROCCOLI
3/4 pound thin beef strips
2 cups fresh broccoli flowerets
1 package McCormick Brown Gravy Mix
1 cup water
Place beef and broccoli in the bottom of your slow cooker. Mix together gravy mix and water. Pour over the top. Cover and cook on low for 6 to 8 hours.
OLD FASHIONED ROAST
6 small potatoes
6 small onions
6 medium carrots
1 boneless beef chuck roast (approximately 3 pounds)
Salt and pepper to taste
1 cup water
Place all ingredients in your slow cooker in the order listed. Cover and cook on low for 8 hours.
CHICKEN AND DUMPLINGS
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
|