Crockpot Recipes

Feel Free to post your own. I will post several to get us started. I haven't personally used alot of these but they come from reliable sources.

It makes a lot! You need a big crockpot to have room for all these ingredients (at least the 4 qt. size I'd say).

Crockpot Pizza Casserole

1.5 lbs. lean ground beef
2 medium onions, chopped
2/3 of a 16 oz. package of rigatoni, cooked
2 (14 oz.) cans of pizza sauce
2 lbs. of shredded mozzarella
1 (3 oz.) package of pepperoni (ground or shredded)
mushrooms

In a skillet, brown and crumble the ground beef and onions. Layer the ingredients in crockpot in the order given. Cook on low for 5 hours.

BBQ pork:
Put 1 c water in your crock pot. Sprinkle a pork roast w/BBQ seasoning. Cook for about 8 hours. When the meat falls apart when you stick a fork in it, pull the meat apart and cut it till it's the consistency you like. Dispose of the liquid. Serve the meat w/ BBQ sauce.

A whole ckicken:
Make sure the chicken will fit in your crockpot! Remove the giblets. Separate the skin from the breast. Insert your choice of seasonings between the skin and the breast. I like fresh or dried rosemary and garlic. Put a cup of water in the crockpot. Add the chicken. Cook on low for about 8 hours. After we've eaten, I remove all the good meat from the carcass and use it to make chicken salad.

CREAM CHEESE CROCKPOT CHICKEN (originally posted by Lisa)


1 frying chicken, cut up (I used about 4 pounds of breast and rib chicken pieces)
2 tbsp melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz brick of cream cheese, cut up in cubes
1/2 C chicken broth
1 large onion
crushed garlic to taste

Brush chicken with butter and sprinkle with the dry Italian seasoning mix (I did two layers in my crockpot to make sure that the Italian seasoning got on all the chicken and not just those peices on top.)

Cover and cook on low for 6-7 hours.

About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.

Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy boat (sheah, right! we use our 2 Cup glass pyrex measuring cup around here...)

Easy Chicken Teriyaki

6 boneless skinless chicken breasts (or 1 whole cut up chicken if you don't mind dealing
with the bones)
1 bottle Teriyaki sauce
1/2-1 cup brown sugar
1 can pineapple chunks

Place all ingredients in crock pot, cook on low all day, turn to high and remove lid for
last hour or so if you want to thicken the liquid a bit before serving. Serve over rice.

I suggest discarding the pineapple that has cooked in the liquid all day. I love
pineapple, but somehow the slowcooking ruins it for me. So instead I save a few
chunks and sautee them in a bit of butter and a bit of the liquid from the crock pot just
before serving.

~Upside Down Chocolate Pudding Cake~
(I'll bet you never thought you'd use your crockpot to make a dessert.)
1 cup Bisquick
1 cup sugar
1/3 c. and 3 tbsp. unsweetened cocoa
1/2 cup milk
1 tsp. vanilla
1-2/3 c. hot tap water

Mix Bisquick, 1/2 cp sugar, 3 tbsp. cocoa, milk and vanilla. Spoon batter
evenly into lightly greased crockpot. Mix remaining sugar, cocoa, and hot
tap water. Pour over the batter that is already in the crockpot. Cook on
high 2-1/2 hours or until batter no longer looks shiny on top. **NOTE: This
literally ends up looking like a cake from the top, but surprise! When you
slice (scoop) the cake, there is a layer of pudding underneath it. When
finished, it looks nothing like what you put in the crockpot in the first
place. This is a very rich dessert, so eat a small portion!

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Slow Cooker Lasagna

1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese</TD></TR><TR vAlign=top><TD style="PADDING-RIGHT: 10px" colSpan=3>DIRECTIONS:

In a large skillet over medium heat cook the ground beef, onion, and garlic untill brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorported. Cook untill heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover and cook on low heat in slow cooker for 6 to 8 hours.</TD></TR></TBODY></TABLE>

Bar-b-que Pork Chops

1 package thick cut pork chops
1 cup store bought BBQ sauce
1 cup Coca-cola (not diet)
1 onion thinly sliced

Place chops and onion in bottom of crockpot creating alternating layers if needed, pour BBQ sauce and coke over the whole thing. (You can mix these in a bowl before hand if you wish, but if you want to save messing up another dish, just pour them both in and sort of swirl them together as best you can with a spoon, after cooking all day, they'll mix together just fine.)

Cook on low all day.

If you want to thicken the sauce to serve with the chops, remove the lid and turn pot to 'high' for a half hour or so before serving.

You can also use this same recipe for doing ribs or almost any other cut of pork or chicken!!! It's sooooo yummy your tongue will thank you for days afterwards!!!! *LOL*

Crockpot oatmeal

2 c. milk (I use soy, rice or almond milk...)
2-3 c. water (depends on the consistency of oatmeal you like)
1/4 c. brown sugar
1 T. Melted butter
1/4 t. salt
1/2 t. cinnamon
2 c. quick cooking oats
1 c. peeled, chopped apple
1/2 c. chopped walnuts
1/2 c. raisins (opt.)

Grease inside of crockpot. Mix ingredients in crockpot with wire whisk. Cook overnight on low (6-8 hours).

Cheesy Chicken & Broccoli

1 can cheddar cheese soup
1 can cream of chicken soup
1 bag frozen broccoli
4 skinless chicken breasts or one whole cut up chicken (chicken can be put into crockpot completely frozen, but remove skin before freezing if you plan to make this recipe)

Mix soups in large bowl. Remove skin from chicken if not already removed. Place half of soup mixture in the bottom of the crockpot, put chicken in crock pot, and pour the other half of the soup mixture over the chicken. You do NOT have to defrost the chicken first. Cook on low all day 6-8 hours, or cook on high for 4 hours. When chicken is ALMOST done, Put in frozen broccoli (or steamed fresh broccoli) and let it cook until hot. Serve over rice or pasta.

Mine isn't anything major...but I put a small whole roasting chicken in the crockpot with a little salt and pepper. The first night it's cooked, we use the chicken to either put on a salad, in quesadillas, or with rice. Everything part of the chicken that is leftover including the broth, I use the next night to make tortilla soup! I just remove the leftover chicken & broth add some rotel, cylantro, seasoning(salt, pepper, cumin) and onion. Cook for a bit...I set out chopped avocados, tomatoes, cylantro, cheese, & fried tortillas. Put whatever toppings on your bowl you want...yummy!

Crock-pot spaghetti

I actually make this one and it is really good.


1 lb ground beef, browned w/ one finely chopped onion

1 envelope dry spaghetti sauce mix
Generous sprinkling of garlic powder (not garlic salt) since I did't have any fresh
8 oz can tomato sauce (not paste, make sure you check ... there is a difference)
1 can of whole tomatoes (w/ juice) cut into small piece
1 large bottle (32-36 ounces?) tomato juice (adjust the amount according to how thin/thick you want the sauce)
4 oz can mushrooms drained (didn't have any this time, but will add them next time)
4 oz dry spaghetti broken into thirds

Combine all but spaghetti noodles in crockpot and stir. Cover and cook on low 6-8 hours. Turn to high for last hour and add spaghetti. Stir often.

I think the recipe says to cook the spagetti in the sauce because it makes a fairly thin sauce ... but I *LIKE* thin sauce, so I cooked the noodles seperately ... but I did uncover the sauce and turn it to high for about the last hour of cooking just so it could thicken up slightly.

There is just no way to tell you how delicious this sauce tasted ... much better than ANY brand of jarred sauce I've tried. And it makes a huge potful, so I figure it's atleast as much as 2 if not 3 batches of jarred sauce.

BLACK BEAN CHILI

Black Beans - whatever you have left over if you've cooked dry beans ... or two or three cans if using canned beans

Any other cooked or canned beans you have on hand and like - good choices include garbonzo beans, white beans, pinto beans, kidney beans (though i find them a bit large and tough), and even pork-n-beans or other canned 'baked' beans.

One large can of diced tomatoes - not pureed, or if using whole canned tomatoes cut them up a bit - and ofcourse you can use home canned or frozen tomatoes, but I don't find that 'fresh' work as well

One can of corn - drained

One large onion - diced small

One bell pepper diced - but I leave this out because the kids don't like it

Diced garlic to taste - at least one clove, but more if you like

On heaping spoonful of chili powder - more or less to taste

Additional peppers if you like spicier chili

If mixture seems too thick for your liking, add a bit of water.

Place all ingredients in crock pot ... cook all day on low ... serve with crackers, cornbread, noodles or rice ... or a green salad!

This is a FANTASTIC 'make ahead' dish for working moms ... just mix everything in the crock pot insert (if yours is removable) or in a large covered bowl and refridgerate overnight ... the next morning all you have to do is put the insert into the base, or dump the bowl of ingredients into the pot and turn on!

<TABLE cellSpacing=4 cellPadding=1 width="90%" align=center border=0><TBODY><TR><TD class=recipe>Crockpot Barbacoa

Ingredients:
Combine the following in a crockpot:
3 pound chuck or rump roast
6 chopped garlic cloves
2 bay leaves
1/4 cup apple cider vinegar
1 chopped onion
2 Tablespoons whole black pepper

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Directions:
Cook for minimum of 6 hours, or until meat falls apart,
adding water as necessary to keep covered. Cool meat and finely shred (plan on an hour or so to shred the meat!)
Remove broth from crockpot. Strain out and discard solid ingredients. Add meat back to crockpot.

Add to crockpot:
1 large can tomato sauce
1/4 cup chili powder
1/2 pound green chilis, roasted, skinned and sliced
1/4 cup jalapeno juice
Add enough broth to keep moist.

Cook two more hours.
If you are really brave, instead of just jalapeno juice,
use one jar of chopped jalapenos and juice! (i use fresh instead of canned)
Serve with flour tortillas and roll them like burritos or tacos.


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White Chili

3 1/2 cups chicken broth
1 1/2 cups dried Great Northern Beans
4 boneless skinless chicken breasts
6 minced garlic cloves
1 medium chopped onion
2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper jalapeno's or crushed red pepper to taste

Put beans in 3-4 qt saucepan and cover with water plus approx. 2 inches over. Bring to a boil and boil uncovered for 2 minutes. Reduce to low heat and simmer for 1 to 1 1/2 hour or until beans are tender. Add more water if necessary. Meanwhile, boil large stock pot of water. Add chicken breast and boil until inside is no longer pink. Let cool then shred into bite size pieces. Add all ingredients to crockpot and cover. Cook on low for 8-10 hours or high for 4-5 hours. If this is not spicy enough for you, add more crushed red pepper to desired taste. Serve with tortilla chips, sour cream, cheddar cheese.

I sometimes put the uncooked beans in the fridge over night covered with enough water to cover them 2 inches. I will also cook the chicken the night before as well. Then finish the rest of the recipe. It really is better the longer it can cook!

Southwestern Soup

1 can black beans
1 can pinto beans or navy beans
1 can kidney beans
2 cans corn (shoepeg or whole kernel)
1 can diced tomatoes
1 can diced tomatoes with green chiles
1 envelope taco seasoning
1 envelope Ranch salad dressing mix

Do not drain anything. Just open cans, pour in slow cooker, and stir.
Serve with tortilla chips or cornbread. It is also yummy with cheese or sour cream on top.

All you need is a pack of pork chops, 2 cans of cream of mushroom soup, and your seasonings. Just throw the soup and water(1can of water to w can of soup) and you pork chops in the crock pot. Put it on high and then around three out it on low until you are ready for your supper. It is so easy and the meat will basically fall of the bone. If you have another crock pot you can put in your scalloped potatoes and the two go great together.

~Chicken Taco Filling~
1 packet taco seasoning (or 4 tbsp. bulk seasoning)
1 cup chicken broth
1 pound boneless skinless chicken breasts

Dissolve seasoning into the broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low 6-8 hours. With two forks, shred the chicken into bite-sized pieces. Use in soft or hard tacos, burritos, nachos, etc. **NOTE: This can be frozen, in its own juices, in plastic freezer bags.

Haven't tried this one yet but I've heard great things!

Creamy Italian Chicken

4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1/2 cup water
1 pkg. (8oz) cream cheese, softened
1 can condensed cream of chicken soup, undiluted
1 can (4oz) mushroom stems and pieces, drained

Place chicken in bottom of crockpot. Combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stire in mushrooms. Pour over chicken. Cook one hour longer, or until chicken juices run clear. Serve over rice or pasta.

Crockpot Smothered Chicken

Place the following in crockpot:
4 chicken breasts (may use frozen)
1 can cream of mushroom soup
1 can french onion soup
1 package onion soup mix
2 cups sour cream
1 tbsp butter
Pepper to taste
(no extra salt is necessary as the french onion soup mix makes it plenty salty)

Cook on low for 6 hours. I started out with frozen chicken breasts and they were cooked perfectly and very tender after 6 hours. I also used a little Wondra to thicken up my sauce a bit before serving. We had this with rice, corn on the cob, and salad last night and it was yummy! DH and DS both loved it. Just wanted to share.

This is a great recipie...it also got GREAT reviews!!!!!

Serving Size : 4
Preparation Time :0:00
Categories : Poultr

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

And if your on Weight Watchers....
3 POINTS per serving

<TABLE cellSpacing=4 cellPadding=1 width="90%" align=center border=0><TBODY><TR><TD class=recipe>
<TABLE cellSpacing=2 cellPadding=1 width="90%" align=center border=0><TBODY><TR><TD vAlign=center width=520>
haven't tried this one yet...but sounded pretty good...</TD><TD vAlign=bottom align=middle>
<SCRIPT type=text/javascript><!--ch_client = "brandonrsmith";ch_width = 180;ch_height = 150;ch_sid = 'recipedetail_top';ch_color_border = "FFFFFF";ch_color_bg = "FFFFFF";ch_color_title = "000080";ch_color_text = "000000";ch_non_contextual = 1;var ch_queries = new Array( 'Epicurean Gourmet Cutting Board' , 'Whole Black Truffles' );var ch_selected=Math.floor((Math.random()*ch_queries.l ength));ch_query = ch_queries[ch_selected];//--></SCRIPT><SCRIPT src="http://scripts.chitika.net/eminimalls/mm.js" type=text/javascript></SCRIPT><!-- google_ad_section_end --></TD></TR></TBODY></TABLE><TABLE cellSpacing=4 cellPadding=1 width="90%" align=center border=0><TBODY><TR><TD class=recipe vAlign=center colSpan=3>Crockpot Hot and Spicy Sloppy Joes Recipe


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Ingredients:
1 1/2 lb Ground beef
1 lg Onion; chopped
1 cl Garlic; minced
1/2 c Spicy V8 juice
1/2 c Tomato sauce
1/2 c Water
1 tb Brown sugar
2 tb Jalapeno peppers; chopped
3 ts Chili powder
1 ts Louisiana hot sauce
2 Bay leaves
1/2 ts Oregano; dried
Salt and pepper to taste
8 Hamburger buns
Shredded Mozzarella or Monterey Jack cheese
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Directions:
In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is translucent. Drain off fat.

Meanwhile, in a 4 quart crockpot or slow cooker combine V8 juice, tomato sauce, water, brown sugar, jalapeno peppers, chili powder, hot sauce, bay leaves and oregano. Stir in meat mixture. Cover; cook on low heat setting for 8 hours or high heat setting for 4 hours.

Toast buns; spoon meat mixture over buns and sprinkle with cheese.
Serves 8.
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I use either a whole chicken or pieces smeared with a paste I make in the mortar & pestle out of:

leaves of about 4 rosemary stems
about 4 sprigs lemon balm
2 cloves garlic
2-3 T kosher salt
enough olive oil to make a paste

then pour in 1 C white wine

Thank everyone for posting these! I love to cook in my crockpot. I tried the chicken taco filling, it was awesome. I am going to try the BBQ Pork Chops, Cheesy Chicken & Broccoli and Creamy Italian Chicken this week.

I can't believe I haven't seen these! Thanks everyone!

Here's my mom's quick and easy recipe for crockpot beef rouladen which I love!

1 pkg round steak
1 dill pickle for each steak
mustard (any kind you like)
1 pkg gravy mix

Pound the round steak with flour sprinkled on the surface to make thin pieces (you can cut the pieces beforehand if you like). Spreak each piece with mustard. Lay on a dill pickle and roll up. Secure with a toothpick and layer in the crockpot. Make your gravy from the mix (no need to cook it just mix and pour on - it should somewhat cover the meat). Cook all day and serve with noodles or rice.

My mom sent me this one the other day, she really enjoyed it:

Slow Cooker BBQ Beef

3 pounds beef boneless chuck roast
1 cup barbecue sauce
1/2 cup peach or apricot 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

1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker.

2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.

3. Remove beef to cutting board. Cut into thin slices; return to cooker.

4. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.

And I like this one:

Crockpot Chicken Swiss with Stuffing

4 chicken breasts
4 Swiss cheese slices
1 box stuffing mix (stove top, etc.)
2 cans reduced-fat cream of chicken soup
1/2 C chicken broth or water (Water works better since broth can make it salty)
1/2 C parmesan cheese

Spray the crock, put breast on the bottom. Cover with Swiss cheese. In a separate bowl, mix a box of stuffing/and seasoning packet, cream of chicken soup and broth/water. Pour and spread over the chicken, and sprinkle on Parm. cheese. Cook on High for 3 1/2 - 4 hours or low for 7 1/2 - 8 hrs.

Here's an easy pork chop recipe

Ingredients:
4 thick cut pork chops
1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
1 (10.5 ounce) can condensed chicken with rice soup

Directions:
1. In a pie plate or shallow dish mix flour, dry mustard and seasoned salt. Trim fat off of pork chops.
2. Heat a small amount of oil in a skillet on medium heat. Dredge chops in flour mixture, then put in fry pan and brown both sides.
3. Place in slow cooker with a can of chicken and rice soup. Cook on low about 8 hours.

Serve over rice or noodles if you want. You can also substitute different soups (cream of chicken, dijon chicken, etc.)

These sound good!

Chicken Cordon Bleu

4-6 chicken breasts, pounded thin
4-6 slices ham
4-6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk

Place one slice of ham, and one slice of cheese on each chicken breast. Roll up and fasten with a toothpick. Place chicken, seam side down, in crockpot, layering if necessary. Combine soup and milk; pour over chicken. Cover; cook on low for 4-6 hours. Serves 4


Crockpot Chicken and Dumplings

4 skinless, boneless chicken breasts, chunked
2 10.75 oz. cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups of water
2 10 oz. pkg. refrigerated biscuits
1 chicken bouillon cube


Combine all ingredients, except biscuits, in crockpot. Cover; cook on low for 5 to 6 hours.

30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to crock pot mixture; stir gently. Turn crockpot setting to High. Cook for an additional 30 minutes or until biscuits are fluffed up and cooked through to the center.

Italian Chicken and Potatoes

4 boneless skinless chicken breasts
1 cup Italian salad dressing
2 tsp. Italian seasoning
1 cup grated parmesan
8 potatoes; peeled, cut into wedges

Place chicken in bottom of crock pot. Sprinkle with half Italian dressing, spices, and the grated cheese. Put potatoes over chicken. Sprinkle with remaining ingredients. Cook on low 6-8 hours.

Crockpot Beef Stroganoff

1 1/2 to 2 lbs stew meat
1 cup chopped onion
10 3/4 oz. can condensed golden mushroom soup
10 3/4 oz. can condensed cream of onion soup
6 oz. jar sliced mushrooms, drained
8 oz. pkg. cream cheese, cubed
8 oz. carton sour cream
Hot, cooked noodles or rice

Combine all ingredients except cream cheese and sour cream in crockpot; cover and cook on Low for 8 to 10 hours, until beef is very tender. During last 20 minutes of cooking stir in cream cheese and sour cream. Stir until cheese is melted and well blended. Serve over hot noodles or rice.

Burgundy Mushroom Roast

3-4 lb roast
1 tbsp olive oil
kosher salt
fresh ground pepper
1 can cream mushroom soup
1 soup can burgundy wine
1 package onion soup mix
2 tbsp beef bullion granules
3 garlic cloves, crushed
1/2 onion, sliced thinly
1 pint mushrooms, sliced

Braise the roast in the olive oil on all sides, season with the salt and pepper. Place in crock pot. In a bowl, stir together the soup, wine, onion soup mix, and bullion granules. Place the garlic, onion, and mushrooms around the roast. Pour the liquid over the top. Cook in crockpot at least 5 hours on medium, reduce heat to low until dinnertime.

Chicken Curry

2 whole chicken breasts, boned
1 can Cream of Chicken soup
1/4 cup dry sherry
2 Tbsp. butter
2 green onions, chopped
1 tsp. curry powder
1/2 tsp. salt
dash of pepper
Fluffy rice

Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice. Cover & cook on high 2 1/2-4 hours, until done. Serve over rice.

*Sometimes I add a can of peas in at the end, just so they have time to heat up with the rest of the mixture, too soon and they will be mushy!*

2 pounds potatoes--peeled and chopped
1 onion chopped
5 cups chicken or vegetable broth
salt and pepper to taste
1 cup milk
1 cup cheddar cheese

Cook first three ingredients with salt and pepper in a crock pot for 4 hours on high. Process half the mixture in a food processor, pour into a pot and add remaining crock potted potato mixture. Stir well and heat, adding milk. When the soup begins to simmer, turn down the heat. If it boils too hard, the soup will separate. Correct the seasoning. Top each portion with cheddar cheese.

This is too easy, even if it is sacreligious...

Pour one bottle of BBQ sauce in CP. Add a large pork butt. Cook 4-5 hours on high, turning occasionally. Pork eventually falls apart. Good for BBQ sandwiches...

2lbs (I use 4 breasts) boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
garlic powder
Onion Powder


Place chicken breasts in a 3-4 quart crockpot. Mix the soups together with the garlic powder and onion powder in a medium bowl and pour over chicken. Cover crockpot. Cook on LOW for 6 to 8 hours, or until chicken is tender and thoroughly cooked. Serve over rice or noodles.

This is a simple and tasty meal for your family.

1/4 cup all-purpose flour
1/4 teaspoon black pepper
1-1/2 pounds lean round steak in 1/2" cubes
3 cups water
2 medium potatoes, cut in bite size pieces
9 oz package whole baby carrots
8 oz sliced mushrooms
1 cup pearl onions
4 teaspoons beef boullion granules
1 teaspoon dried savory or thyme, crushed
1/2 teaspoon garilc powder

Shake beef cubes in flour and black pepper to coat. Combine meat and remaining ingredients in pot. Cover and cook for 9 to 11 hours on low.

2 cooking apples
1 small/medium yellow onion (depends on your family's taste buds)
1 medium yellow squash or zucchini squash
Pork chops (I used boneless, but I'm sure any type will work)
1 can reduced-sodium chicken broth
pepper to taste
1 tbsp. parsley

Core apples and divide into 8 sections each, peel or not, it's your choice
Slice onion up into rings
Slice squash up
Throw all ingredients together in crock pot, put on low and cook for roughly 8 hours (depending on your crock pot)
Serve with rice/egg noodles and corn bread.
So yummy!!<!-- / message -->

4 boneless skinless chicken breasts
approx 1 pound baby carrots
approx 4 ribs of cellery (cut to about the size of the carrots)
approx 4 potatoes (cut to about bite size)
1 can cream of chicken soup
milk (fill soup can)
2-4 tablespoons of dijon mustard
1 cup of white wine (or fill soup can)
fresh ground black pepper
approx 1 tsp chopped garlic

place carrots, potatoes, and cellery in crock pot. put chicken breast on top. In a bowl, mix together soup, milk, wine, mustard, pepper, and garlic. Por liquid over chicken and veggies. Cook all day on low or 4-5 hours on high. (I had to use frozen chicken breasts and I cooked on high for about 5-6 hours, the chicken was cooked through and was nice and juicy).

**This would be really good over rice or pasta if you omit the potatoes, lots of sauce! Yummm.

4-6 boneless chicken breasts (I also use 2 boneless chicken breasts and 2-3 boneless thighs instead of all chicken breasts)
1 small box Stove Top Stuffing mix for chicken
1 10 ounce frozen, chopped broccoli, thawed
1 can broccoli with cheese soup
1/2 cup chicken broth

Sauerkraut
One bottle of dark beer
chopped green apple
brown sugar
spicy brown mustard

Put sauerkraut and apples on bottom of greased crockpot, chop up kielbasa in large chunks and lay on top of sauerkraut. Mix together in bowl, beer, mustard, brown sugar and pour over kielbasa and kraut and cook on low 6-7 hours.

Serve over red potatoes.

One Package of Cooked Cubed Ham
One can of Corn (drained well)
6-8 Cubed Potatoes
2 cans of Cheddar Cheese Soup
1 Cup Milk
6 TBS's of Flour

Put in crockpot together and toss to coat. Cook on low for around eight hours. Serve alone (like soup) w/ corn bread or over egg noodles.

Crockpot Smothered Chicken
<HR style="COLOR: #cccccc" SIZE=1><!-- / icon and title --><!-- message -->Crockpot Smothered Chicken

Place the following in crockpot:
4 chicken breasts (may use frozen)
1 can cream of mushroom soup
1 can french onion soup
1 package onion soup mix
2 cups sour cream
1 tbsp butter
Pepper to taste
(no extra salt is necessary as the french onion soup mix makes it plenty salty)

Cook on low for 6 hours. I started out with frozen chicken breasts and they were cooked perfectly and very tender after 6 hours. I also used a little Wondra to thicken up my sauce a bit before serving. We had this with rice, corn on the cob, and salad last night and it was yummy! DH and DS both loved it. Just wanted to share.
I am making this right now..for tonight. I will let ya know what I think.

:bump
These sound perfect for the cold weather that is coming!

:bump

I have some I want to add, but I've got to leave this morning, I'm bumping it so I'll remember when I get back :)

Quick Lasagna

1/4 lb ground beef (cooked and drained)
8 oz package broad egg noodles
1 c cottage cheese
1/2 c shredded mozzarella cheese
1/4 grated parmesan cheese
2 1/2 c spaghetti sauce

Cook noodles and toss with cheeses
Mix sauce with beef
Layer half meet in bottom of crock pot, top with half of the noodles, repeat layer.
Cook in crock pot on low heat for 5 hours.

Slow Cooker Ham (this is really easy, and always turns out wonderful)

2 c packed brown sugar
1 (8 lb) cured, bone in picnic ham

Spread 1 1/2 c of brown sugar on the bottom of the slow cooker. Place ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover and cook on low for 8 hours.

4-6 boneless chicken breasts (I also use 2 boneless chicken breasts and 2-3 boneless thighs instead of all chicken breasts)
1 small box Stove Top Stuffing mix for chicken
1 10 ounce frozen, chopped broccoli, thawed
1 can broccoli with cheese soup
1/2 cup chicken broth

Where is the rest of this recipe? Do I just throw it all together? :lol TIA!!!

Where is the rest of this recipe? Do I just throw it all together? :lol TIA!!!
:yeah

:bump

[quote=The Cook;264165]These sound good!
Italian Chicken and Potatoes

4 boneless skinless chicken breasts
1 cup Italian salad dressing
2 tsp. Italian seasoning
1 cup grated parmesan
8 potatoes; peeled, cut into wedges

Place chicken in bottom of crock pot. Sprinkle with half Italian dressing, spices, and the grated cheese. Put potatoes over chicken. Sprinkle with remaining ingredients. Cook on low 6-8 hours.[q/]


I made this one today and it was great!

:bump Bumping this since I just got a new crockpot and thought since we have new people, might have some new recipes!

Has anyone made this? Do you think I could prepare the chicken the night before and put in the fridge then in the morning just pour the soup/milk mixture over the top?

Chicken Cordon Bleu

4-6 chicken breasts, pounded thin
4-6 slices ham
4-6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk

Place one slice of ham, and one slice of cheese on each chicken breast. Roll up and fasten with a toothpick. Place chicken, seam side down, in crockpot, layering if necessary. Combine soup and milk; pour over chicken. Cover; cook on low for 4-6 hours. Serves 4

Has anyone made this? Do you think I could prepare the chicken the night before and put in the fridge then in the morning just pour the soup/milk mixture over the top?

Chicken Cordon Bleu

4-6 chicken breasts, pounded thin
4-6 slices ham
4-6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk

Place one slice of ham, and one slice of cheese on each chicken breast. Roll up and fasten with a toothpick. Place chicken, seam side down, in crockpot, layering if necessary. Combine soup and milk; pour over chicken. Cover; cook on low for 4-6 hours. Serves 4

I don't see why not. However, I'd make sure you seal the chicken well the night before so that it doesn't dry out. You know how chicken gets in the fridge if it's not covered.

We just made this one tonight - YUM!


Chicken Curry

1 whole -- (2-1/2 to 3 lbs)
Broiler-fryer
2 cups Water
3 Chicken bouillon cubes or
1 tablespoon Chicken stock base
1 Large tart cooking apple
1/4 cup Butter
1 Large onion -- finely chop
3 Stalks celery -- thinly sliced
1 tablespoon Curry powder
Salt to taste
1 Dash red pepper
Hot steamed rice
Chutney
Toasted slivered almonds
Minced chives, raisins -- etc

Place chicken in crockery pot with water and bouillon; Cover. Cook on LOW
7 to 8 hours or until tender. Remove from broth. Cool. Remove chicken from
bones. Dice. Peel, core and dice apple. Saute` in butter with onion,
celery and curry powder until limp and glazed. Season with salt and
pepper. Transfer to crockery pot. Add diced chicken and enough broth to
moisten. Cook on LOW until hot. Serve over rice. Pass condiments. Makes 6
to 8 servings. Condiments: toasted silvered almonds, chutney, shelled
pistachios, minced chives, toasted coconut, and golden raisins.

YUMMY! I don't know which recipe to make first.

glad ya'll are liking the recipes. Seems all the work paid posting those paid off. LOL