I am looking for new recipes for crock pot cooking aside from the usual, pot roast, chicken & rice and pork.
Hey Kitchen Witch, when making the Mac and Cheese Crock pot, does the mac get mushy? You precook it and it cooks for 6-8 hrs longer? This does sound good. Infact there were a few I can’t wait to try.
thanks
j
Chicken Chile Spaghetti
INGREDIENTS:
1 (2 to 3 pound) whole chicken
12 ounces vermicelli pasta
3/4 cup butter
4 stalks celery, chopped
1 clove garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 pound processed cheese, cubed
2 (4.5 ounce) cans sliced mushrooms
DIRECTIONS:
Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.
Preheat oven to 350 degrees F (175 degrees C).
Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.
In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.
Bake in preheated oven 20 minutes, until hot and bubbly.
Note: I top with some cheese like mozzarella, cheddar, jack, etc.use no butter and add 1 cup of canned chicken broth." Original recipe yield: 10 servings.
Hungarian Noodle Side Dish
INGREDIENTS:
1 (16 ounce) package wide egg noodles
3 cubes chicken bouillon
1/4 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
2 tablespoons Worcestershire sauce
1 tablespoon poppy seeds
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
2 cups cottage cheese
2 cups sour cream
1/4 cup grated Parmesan cheese
1 pinch paprika
DIRECTIONS:
Cook egg noodles in a large pot with boiling salted water. Drain well.
In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
Cover and cook on high for 3 to 4 hours. Serve immediately.
Chicken Salsa Soup
3 chicken breasts cook, deboned, and pulled apart
1 49 1/2 oz can Sweet Sue chicken broth
1 to 2 teaspoons chili powder or to taste
1 to 2 teaspoons ground cumin powder or to taste
2 cups frozen corn
2 cups chunky salsa
Save for topping
2 cups shredded cheese of choice ( I use Co-jack)
2 cups crushed taco chips
Combine all ingreadints and cook for 30 minutes.
Serve very hot and top with cheese and chips.
This is great to put in crock-pot.
Cook chicken ahead and put all ingredients in crock-pot
Prep Time: 10 min/Cook Time: 10 hr, 15 min/Servings: 12
5 Cans (14 & 1/2 oz each) chicken or vegetable broth
1 Package (20 oz) 15- or 16 dried bean soup mix, sorted & rinsed
4 Medium carrots, chopped (2 cups)
3 Medium stalks celery, chopped (1 & 1/2 cups)
1 large onion, chopped (1 cup)
2 Tablespoons tomato paste
1/2 Teaspoon pepper
1 Teaspoon Italian Seasoning
1 Can (14 & 1/2 oz) diced tomatoes, undrained.
Mix all ingredients, except tomatoes in a 5-to 6 quart crock-pot.
Cover & cook on low setting for 8 to 10 hours or until beans are tender.
Stir in tomatoes, cover & cook on high setting until hot, about 15 minuts.
NOTE You can use small amounts of lefotover fried beans you may have in your cupboard. Mix them togetheer to make 2 & 1/4 cups of beans instead of purchasing a package of bean soup mix. You can also use vegetable broth in place of chicken broth if you are vegetarian.
16 BEAN SOUP
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 when adding second set of
ingredients.
Serve as complete meal or over rice. Freezes well.
ALL DAY CROCKPOT DELIGHT
2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
off excess fat. In crock pot, combine browned meat with onion, salt,
pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of
water. Stir into meat mixture, cook on high 30-40 minutes. Serve with
rice and salad.
APPLE-COCONUT CRISP
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the slow
cooker/Crock Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
Drizzle with the ice cream topping. Combine remaining ingredients in a
small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.
BAKED HAM IN FOIL
Pour 1/2 cup water in Crock-Pot.
Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.
BOILED PEANUTS
1 1/2 quarts green uncooked peanuts
1/2 cup salt
2 1/2 quarts water
Wash Peanuts until water runs clear. Put clean peanuts in crockery pot,
add salt and water; stir.
Cook, covered, on high for 5 to 7 hours. Add additional water during
cooking, if necessary, to keep peanuts covered.
CANNELLINI ALLA CATANIA
1 lb Dried canellini beans (white kidney beans)
use white northern if unable to find canellini
6 c Water
2 Hot Italian sausages, sliced
1 lg Onion, chopped
1 lg Garlic clove, minced
2 lg Tomatoes, ripe, peeled and coarsley chopped
1 Bay leaf, crumbled
1/2 ts Thyme, crumbled
1/2 ts Basil, crumbled
3 Strips of orange rind (1in)
1 ts Salt
1/4 ts Pepper
1 ts Instant beef broth
Pick over beans and rinse. Cover beans with water in a large kettle;
bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1
hour. Pour into an electric slow cooker.
Brown sausages in a small skillet; push to one side; saute onion and
garlic in same pan until soft; stir in tomato, bay leaf, thyme, basil,
orange strips, salt and pepper and instant beef broth; bring to boiling;
stir into beans; cover.
Cook on low for 10 hours or on high for 5 hours or until beans are
tender. YIELD: 6 servings
CITRUS FISH
- 1 1/2 lb. fish fillets
- Salt and pepper to taste
- 1 med. onion, chopped
- 5 tbsp. chopped parsley
- 4 tsp. oil
- 2 tsp. grated lemon rind
- 2 tsp. grated orange rind
- Orange and lemon slices
Butter slow cooker/Crock Pot and put salt and pepper on fish to taste.
Then place fish in pot. Put onion, parsley and grated rinds and oil over
fish. Cover and cook on low for 1 1/2 hours. Serve garnished with
orange and lemon slices.
CORN CHOWDER
2 cans (16 oz) whole kernel corn, drained
2 to 3 medium potatoes, chopped
1 onion, chopped
1/2 teaspoon salt
pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter or margarine
Combine first 6 ingredients in Crock Pot. Cover and cook on low for 7
to 9 hours. Puree in a blender or food processor, if desired, then return
to pot. Stir in milk and butter; cook on high about 1 hour more.
Serves 6 to 8.
CROCKPOT APPLE CIDER
Put 1 gallon of apple cider in a crock pot. Add 3 cinnamon sticks, about a tsp of whole cloves, and about 3 or 4 whole allspice. Slice up an orange and put orange rings in there. Put it on low and let it simmer all day. It’s easier if you can put the spices in cheese cloth but I don’t always have that.
Also, taste it after about 4 or 5 hours to make sure it’s not getting too
strong. Remove the spices and oranges when the flavor reaches the
taste you prefer.
CROCKPOT BARBECUED SHORT RIBS
2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura (an aromatic bitters that is a highly concentrated food and beverage flavouring)
1/4 tbsp. lemon pepper seasoning
Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce,
angostura, lemon pepper and short ribs in crock pot on low heat for 12
hours. I usually cook this recipe overnight.
CROCKPOT BLACK EYED PEAS AND OKRA
2 (16 oz each) packages frozen Black Eyed peas
2 cups water
1 (15 oz) can Ranch Style Beans with Jalapenos undrained
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 (12 to 16 oz)package frozen sliced okra
1 can Ro Tel tomatoes and Green chiles
Dump all ingredients in Crock Pot. Cook on low 8 to 10 hours. May
take even longer.
I start mine on high for several hours, then switch to low for the
remaining time.
VARIATION: Substitute 4 (15oz) cans of canned Black Eyed peas
(undrained) and omit the water.
BOSTON BAKED BEANS
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
Rinse beans with cold running water and discard any stones or
shriveled beans. In a large bowl, place beans and enough water to
cover by 2 inches. Cover and let stand at room temperature overnight.
(Or, in a 6-qt sauce pot, place beans and enough water to cover by 2
inches.)
Heat to boiling over high heat; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans
and remaining ingredients except salt until blended.
Cover CP with lid and cook beans on low setting about 14 hours or
until beans are tender and sauce is syrupy. Stir salt into bean mixture
before serving.
BREAKFAST CASSEROLE
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 tsp. cinnamon
2 Tbs. butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover
and cook on LOW for 7-9 hours (overnight). Serve with milk.
BROWN RICE AND CHICKEN
1 c. diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 c. cooked brown rice
1/4 c. dry white wine
2 c. chicken broth
1 c. sliced almonds
Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on
automatic 4 to 5 hours. Serve with sliced almonds lightly toasted.