I am looking for crockpot or slowcooker recipes. Just purchased my first one and everyone tells me how great they are!! Please Please reply with some recipes for me!! Thanks alot - Amy
Sometime the simplest is the best… My mom made this all the time.
Teresia’s Pot Roast
1 lb roast (not frozen)
1 medium onion
1/2 lb carrots
4 to 5 potatoes
salt and pepper (to taste)
enough water to cover the meat.
peel and quarter the potatoes and carrots.
chop the onion
place in vegetables on bottom of slow cooker.
put meat on top of vegetables.
add water and seasonings.
cook on high for 1 hours then turn down to low for 6 to 7 hours
If have leftovers then can make a beef stew the next day.
this is bigjim:
the easyest recipe I can think of that I use is I get a nice chuck roast
add a glass of water to it and a envelope of dry onion soup mix.
cook that together for about 6 hours and it will be so tender you
cant hardly pick it up. and the juice makes a fantastic gravey. you cant get any easier than that. enjoy your crockpot, they are
alot of fun. enjoy…BIGJim
Slow Cooker Shredded Beef Tacos
1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
3/4 cup bottled chunky medium-hot salsa
2 tbsp chopped garlic
1 tbsp (packed) dark brown sugar
1 tbsp soy sauce
1/4 cup chopped fresh cilantro (optional)
1 tbsp fresh lime juice (optional)
Combine salsa, brown sugar and soy sauce and pour over meat in slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until meat is fork-tender. Shred meat with two forks and stir in cilantro and lime juice if using.
Set out taco shells or small soft corn tortillas, and all the fixings.
You can use the meat for burritos, topped with sour cream, chopped onions, hot peppers, chopped tomatoes, lettuce, etc.
Crock Pot Chicken Chop Suey
2 Whole chicken breasts, skinned, halved & boned
1 teaspoon Salt
1 teaspoon Minced crystallized ginger
1 cup Sliced celery
1 can (5 oz.) water chestnuts, drained & sliced
1 Onion, sliced
2 cups Chicken broth
2 tablespoons Soy sauce
1 cup Sliced mushrooms
1 can (1-lb.) can bean sprouts, drained
Cooked rice
1/2 cup Slivered almonds
Cut chicken into strips about 2 inches long and 1/2 inch thick. Place in slow-cooking pot (crockpot) with salt, ginger, celery, water chestnuts, onion, broth, and soy sauce. Cover and cook on low 5 to 6 hours.
Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes.
Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce if desired.
BRUNSWICK STEW
1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed
10 ounces Corn; whole kernel, frozen, partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt
In a slow cooker/Crock Pot combine chicken with water, onion, ham,
and potatoes. Cook covered on LOW for 4 to 5 hours or until chicken
is done. Lift chicken out of pot; remove meat from bones. Return chicken
meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and
pepper. Cover and Cook on HIGH 1 hour.
Makes 8 servings.
SALMON AND POTATO CASSEROLE
4 potatoes, peeled and thinly sliced
3 tablespoons flour
salt and pepper
1 can (16 ounces) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup water
nutmeg
Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle
with half of the flour, salt and pepper. Cover with half the salmon;
sprinkle with half the onion. Repeat layers in order. Combine soup and
water. Pour over potato-salmon mixture. Dust with nutmeg. Cover and
cook on Low for 7-10 hours.
Serves 6.
Personally find the sauce a bit salty but it’s the tastiest Roast beef I’ve ever made…Cowgirl
Roast Beef French Dip
4 to 5 lb roast
1 pkg. French’s Au Jus gravy mix
1 pkg. Good Seasons Italian Dressing Mix
1 can Swanson Beef Broth
1/2 can of water
Brown the roast… optional, and place in the slowcooker
mix the dry ingredients with the broth and water
pour over the roast and cook 8 to 10 hrs or til meat
shreds apart…
Maple-Glazed Pork Ribs
4 pounds baby back ribs
2 onions, quartered
1/2 cup real maple syrup
1/4 cup chili sauce
Stand baby back ribs up, lining the crockpot insert. Place onions in center. Mix together maple syrup and chili sauce and, using a measuring cup, drizzle the mixture over the ribs, making sure to coat well. Cook on LOW for 8 hours.
Remove and serve. Baste with a mixture of extra maple syrup/chili sauce before serving, if desired.
Catalina Pork Ribs
2 pounds boneless pork ribs
1/2 cup chopped onion
1/2 teaspoon minced garlic.
8 ounces bottle of Catalina salad dressing
Place ribs in crockpot. Add remaining ingredients. Cover; cook on low for 5 to 7 hours.
Barbecued Ribs
3 1/2 pounds pork loin back ribs
1/4 cup brown sugar – packed
1/2 teaspoon pepper
3 tablespoons liquid smoke flavoring (optional)
2 cloves garlic – chopped
1 medium onion – sliced
1/2 cup cola
1 1/2 cup barbecue sauce
Spray inside of 4- to 5-quart Crock-Pot slow cooker with cooking spray.
Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt; rub mixture into ribs. Cut ribs into 4 inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
Poor barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.
Turkey Chili
1 (12 ounce) package extra lean white meat ground turkey
1 tablespoon chili powder
1/2 cup diced onions
1 cup shredded carrots
1 green pepper, diced
1 zucchini, diced
1 yellow squash, diced
3 cups water
1 tablespoon Beef Flavored Bouillon Granules
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
Brown and crumble ground turkey in a large nonstick pan coated with vegetable spray. Add vegetables to the pan and cook for about 5 minutes or until the onions are tender. Place the turkey and vegetables in a slow cooker along with water, beef granules, diced tomatoes, salsa and beans. Cover and heat the mixture on low heat setting for 4 hours.
This is the easiest (and BEST according to my kids) recipe for beef and noodles. It can easily be doubled for extra company!
1 can golden mushroom soup
1 can beefy mushroom soup
1 can french onion soup
1/4 cup seasoned bread crumbs
2 lbs diced beef stew meat
I always throw in diced onions and salt to taste. Serve with cooked egg noodles.
I make good Chuck Roast Like Big Jim does below:
Instead of water, I use beer. This too, makes a tender roast and good gravy.
Daiseymae 
thanks!! all these recipes sound so yummy!! Especially the beef and noodles. Can’t wait to try!! Amy
*4 chicken quarters or any kind of chicken
*2 celery stalks
*1 onion quartered
*2 jalapeno peppers sliced
*1 tsp crushed red pepper
*1 can chicken stock
*1/2 tsp cumin or mexican spices
water
flour tortilla
mexican cheese
gren chile mined
tomatoe chopped
chopped green onions
add all starred ingredients and enough water to cover cook on med for apx 6 hours or longer. Strain chicken let cool and remove bones. You can save the stock to use in making tortilla soup. Take flour tortilla and
place pieces of chicken and layer with green chilis, tomatoes, and green onions, place another tortilla on top place on baking sheet and bake at 350 until browned and cheese is melted. you can use any type of cheese but mexcian or monteray and cheddar are the best. Serve with salsa for dipping.
I agree that this is fantastic - but think of it as a starting point! As BigJim said:
Try adding:
cream of mushroom soup, dry onion soup, glass of water (or beer)
dry onion soup, tomato soup, wine
french onion soup, cream of chicken (yes - chicken) and white wine
red wine, french onion soup, carrots, etc.
The combinations are endless! :lol:
you can also use an envelope of Hidden Valley Ranch dressing mix, an envelope of Good Seasons Italian salad dressing mix, and an envelope of Brown gravy mix plus the water. I usually use 1 cup of water