Crockpot Recipes

[ladyseville]

Crockpot Sausage Stew


2 to 3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
1 to 1 1/2 pounds Italian sausages
1 large clove garlic, minced
1/2 cup chopped onion
1 can (15 ounces) stewed tomatoes
2 cups chicken broth
1 can (6 ounces) tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped


Lightly grease or spray slow cooker; place potatoes in bottom of pot.

In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker.

Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving.
Serve as is, with crusty bread, or with rice.

Serves 6



Crockpot Lasagna


1 10-ounce package broad lasagna noodles broken into small pieces
1 pound lean ground round or chuck
1 pound sweet Italian sausage
1/2 cup chopped onion
3 cloves garlic, crushed
12 ounces Mozzarella cheese, shredded
12 ounces ricotta or cottage cheese
1 can or jar (approximately 26 to 28 ounces) spaghetti sauce
1 cup water
1 teaspoon basil
1/2 teaspoon pepper
1 1/2 tablespoons dried parsley flakes


Cook lasagna pasta according to package directions until just tender; drain well. Brown ground beef and sausage. Drain well. Place in lightly greased slow cooker. Add pasta and remaining ingredients. Stir to mix thoroughly.
Cover, cook on LOW for 7 to 9 hours, or on HIGH for 3 to 5 hours.


Sweet and Spicy Kielbasa or Polish Sausage


1 cup packed brown sugar
1/4 cup spicy mustard
1/4 cup finely chopped onion
2 pounds kielbasa or smoked Polish sausage, cut into 1/2-inch pieces


In crockpot, combine brown sugar, mustard and onion; add kielbasa and stir well to coat evenly. Cover and cook on LOW for 2 1/2 to 3 hours, stirring occasionally.


Note: Good as an appetizer, or serve with potato or macaroni salad, fresh veggies and fruit.



Easy Crockpot Pepper Jack Chicken


4 to 6 chicken breast halves, boneless, without skin
bell pepper strips (could be frozen pepper stir combination)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa


Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until chicken is tender.

Serves 4 to 6


Crockpot Creole Chicken


1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces
1 can (14.5 ounces) tomatoes with juice
1 1/2 cups chicken broth
8 ounces fully cooked smoked sausage, sliced
1/2 to 1 cup diced cooked ham
1 cup chopped onion
1 can (6 ounces) tomato paste
1/4 cup water
1 1/2 teaspoons Creole seasoning
a few dashes of Tabasco sauce or other hot pepper sauce
2 cups instant rice, uncooked
1 cup chopped green bell pepper


Combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water, seasoning, and Tabasco sauce in the slow cooker. Cover and cook on LOW for 5 to 6 hours.

Add rice and green pepper to crockpot and cook for 10 minutes longer, or until rice is tender and most of the liquid is absorbed.


Serves 6