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Crockpot Recipes
| 2-3 lbs. boneless chuck, cut into 1 inch cubes |
| 1/2 cup flour |
| 1/4 cup butter |
| 1 onion, sliced |
| 1 tsp salt |
| 1/8 tsp pepper |
| 1 clove garlic, minced |
| 2 cups beer |
| 1/4 cup 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 or noodles and salad. Thanks to Wendy F.
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| 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.
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| 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. Thanks to Sandy U.
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| 2 medium onions, peeled & diced |
| 2 large carrots, scraped & diced |
| 2 stalks of celery, chopped |
| 3 tablespoons of butter or margarine |
| 1 can of tomatoes, chopped-1 lb 12 oz |
| 8 cups of water |
| 1 teaspoon of dried basil |
| 1/2 teaspoon of dried thyme |
| 2 teaspoon of salt |
| 1/4 teaspoon of black pepper |
| 1 cup of pearl barley |
| 2 cups of fresh or frozen green beans or peas (cut up the green beans or green peas to make 2 cups) |
| 1 tablespoon of chopped fresh dill |
Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. This is a great recipe for the Crockpot! Thanks to Sandy U. and carolina-country-cooking.com
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| 3 pound beef boneless chuck roast |
| 1 cup barbecue sauce |
| 1/2 cup apricot or peach preserves |
| 1/3 cup chopped green bell pepper |
| 1 tablespoon Dijon mustard |
| 2 teaspoons packed brown sugar |
| 1 small onion, sliced |
| 12 kaiser or hamburger buns, split |
Prep: 20 min; Cook: Low 7 to 8 hours; Finish: Low 20 to 30 min. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef to cutting board. Cut into thin slices; return to cooker. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
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| 1 1/2 lbs lean ground beef |
| 3 slices bacon, diced |
| 1 small onion, chopped |
| 2 tbsp flour |
| 1/4 tsp paprika |
| 1 tsp salt |
| 1 can (10 3/4oz) condensed cream of mushroom soup |
| 2 tbsp dry red wine |
| 1 cup dairy sour cream |
| 6 to 8 hamburger buns, toasted and buttered |
In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns or buttered noodles. Serves 6 to 8. Thanks to Sandie.
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| 1 pound ground turkey |
| 1/2 ground chuck |
| 30 ounces tomato sauce |
| 24 ounces V-8 juice |
| 1/2 cup chopped onion |
| 1/2 cup chopped celery |
| 1 tbs chili powder |
| 1 cup chopped green pepper |
| 1 cup chopped mushrooms |
| 1 small jalapeno pepper, chopped (optional) |
| 14 ounces stewed tomatoes |
| 1/2 cup uncooked wild rice |
| 2/3 cup brown sugar |
| 14 ounces chili beans |
| 1 ounce chili seasoning mix |
Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on LOW for 6 to 9 hours. Serve with crackers or cornbread. Thanks to Sandy U.
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| 7 cups water |
| 1 (16oz) pkg dried split peas (rinsed and sorted) |
| 1 tsp salt |
| 1/4 tsp pepper |
| 3 medium carrots (cut 1/4 inch slices) |
| 2 stalks celery (chopped finely) |
| 1 medium onion (chopped) |
| 1 ham bone or 2 lbs ham shanks, smoked hamhocks |
Add all ingredients to slow cooker, add ham last. Cover and cook on low heat 8-10 hours. Until peas are tender. Remove ham from cooker and place on cutting board. Shred ham and add back to soup. Stir well and serve. Approx. 8 servings. Thanks to Sharon P.
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| 1/2 cup green pepper, chopped |
| 1/2 cup onoin, chopped |
| 2 tbsp. butter or margarine |
| 1 can cream of chicken soup |
| 1 1/2 cup milk |
| 1 lb. Velveeta, cubed |
| 1 pkg. frozen, chopped broccoli |
Saute onion and green pepper in butter. Combine all ingredients and heat throughout in large skillet, or simmer on low in crockpot for 3-4 hours. Serves 4-6. Thanks to Cindy Z.
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| 2 cans Tomato soup |
| 1 small onion |
| 8 oz can Hunts tomato sauce |
| 1 green pepper (diced) |
| 1 1/2 pd ground chuck |
| 1 1/2 pd boneless, skinless chicken breast |
| 1/4 - 1/2 cup sugar |
| 2 tbsp A-1 sauce |
| 2 tbsp soy sauce |
| 2 tbsp Butter |
| 1 tsp Oregano |
| 1/2 tsp sweet Basil |
| 1 tsp Parsley |
| 1/2 tsp Thyme |
| 1 tsp Garlic powder |
In crockpot add tomato soup and tomato sauce, then add oregano, basil, parsley, thyme and garlic powder. In large skillet sauté onions in butter, add to sauce in crockpot along with green pepper. Then cook ground chuck with the A-1 sauce till done, add to crockpot. Next dice raw chicken into pieces and add to skillet with soy sauce, sauté till done, add to crockpot. Add sugar to taste. Cook this a minimum of 2 hrs the longer it cooks the better! Your house will smell wonderful! Serves 6. I always double this and freeze some. You can serve this over pasta, noodles, or rice. Its even great over bread or on a hoggie served like a sloppy joe. This is one of my recipes to share with you!
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| 3 pound beef brisket |
| 4 carrots into 1 inch pieces |
| 1 small white onion |
| 1 cup celery (chopped) |
| 2 parsnips diced |
| 1 small head cabbage cut into 6 wedges |
| 1 tsp salt |
| 2 cups chicken broth |
| 1/4 cup butter |
| 1/4 cup flour |
| 2 tbsp mustard |
| 1/4 cup parsley |
In crockpot add broth and meat then all remaining ingredients cook 7-9 hours on medium setting. This is one of my own to share with you!
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| 1 3-4 lbs beef roast |
| 1 packet dry onion soup mix |
| enough water to cover the roast |
| 3-4 tbsp all purpose flour |
| 2-3 tbsp vegetable oil |
Easy Pot RoastIn a large skillet, heat oil. Quick brown roast on all sides to sear in all the juices so it will just fall apart. Add 3 cups of water, then add onion soup and stir. Add the roast and add more water just to the top of the roast. Cook on low all day (10 hrs or so). Just before serving, make a paste from flour and a little water using a whisk. Remove roast to a platter and pour liquid in a sauce pan, bring to a boil, with whisk beat in paste until thickened. You can use this as a gravy with mashed potatoes noodles or just over the meat! Thanks to Dot Yeagley.
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| Note: If you would like to cut down on the salt in this recipe, use only half an envelope of ranch salad dressing mix. |
| 1 beef roast (any kind) |
| 1 envelope Hidden Valley Ranch salad dressing mix |
| 1 envelope brown gravy mix |
| 1 envelope Italian dressing mix |
| 1/2 cup warm water |
Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle over roast. Pour water into the bottom of the crockpot. Cover and cook on LOW for 6 to 7 hours. Serve over mashed potatoes or hot buttered egg noodles. Thanks to Margie Kirkman.
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| 2 1/2 lb roast |
| 1 package of dry onion soup |
| 1 can of mushroom soup |
| 1/3 cup of A-1 sauce |
Put roast in crockpot. Mix the 3 ingredients together and pour over roast. Cover and cook on low for 7-8 hours. Enjoy! Thanks to Karen Roberts.
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| 1 lb stew beef |
| 2 Tbsp vegetable oil |
| 2 Tbsp tomato paste |
| 10 1/2 oz condensed beef broth, undiluted |
| 1/2 tsp black pepper |
| 2 cloves garlic, crushed |
| 1 teaspoon chili powder |
| 1/2 tsp cumin |
| 1 or 2 small jalapeno or serrano chile peppers, chopped |
| 1/2 cup water |
| 2 tsp cornstarch, dissolved in a small amount of cold water |
| 1 package flour tortillas |
| 8oz container sour cream |
Brown meat in oil on all sides. Pour off excess grease. Add tomato paste (optional), beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers and water. Cover and cook on low for 8-10 hours, or until meat is very tender. Turn to high and dissolve about 2 tsp of cornstarch in small amount of water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice or add cooked rice into stew. This is great wrapped in warm tortillas. Thanks to Angie Krick.
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