Recipes

Crock Pot Recipes

Chicken and Dumplings

4 Skinless boneless chicken breast 
2 tablespoons of butter
2 (10.75 ounces) cans of condensed cream of chicken soup
1 onion finely chopped
2 (10 ounces) packages of biscuit dough, torn into pieces

Place the chicken, soup and onion in a slow cooker and fill enough water to cover.

Cover and cook for 5 to 6 hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker, cover and cook until the dough is no longer raw on the center. 

 

Beef Stroganoff

Combine:

1 ½ pounds beef cubes
2 can Cream of Mushroom soup
1 package Lipton onion soup mix
1/4-1/3 cup ketchup (to taste)
Garlic powder and pepper to taste

 

Cook on high 30 minutes.

Cook on low additional 6-8 hours.

During last half hour of cooking add ½ cup sour cream and 1 jar of drained sliced mushrooms.

Serve over mashed potatoes or noodles.

 

Buffalo Chicken

1 bottle buffalo wing sauce
1 package dry ranch dressing and seasoning
4-5 boneless chicken

Pour a small amount of buffalo wing sauce to cover bottom of crock pot

Lay boneless chicken on top of wing sauce. Use 4 or 5 depending on size of crock pot and chicken

Pour the rest of wing sauce on top of chicken

Then sprinkle entire packet of the dry ranch dressing on top of chicken

Cover and let cook on low for 6 to 7 hours

The chicken will pull apart and you can eat it on a bun as a pulled chicken sandwich. This is great for dinner or make it for football games- everyone loves it!

 

Chuck Roast

3-4 lb. of chuck roast
1 cup ketchup
1 pack onion soup mix
4 potatoes cut in 1/4 or 1/6
3 carrots sliced
1 can of beer

Place all ingredients in crockpot stir until soup mix is mixed in. This generally is done in morning before work and let sit cooking in crockpot all day when you get home get you bowls and dig in

 

Crock Pot Macaroni and Cheese

1- 8 oz. package of elbow macaroni
1- 12 oz. can of evaporated milk
1½ cup of milk
1 tsp. salt
Pepper to taste
¼ cup melted butter
2 eggs, beaten
1 cup of grated mild cheddar or Colby jack
2 cups of grated sharp cheddar
Thinly sliced cheddar

 

Cook and drain noodles (slightly undercook noodles)

Coat inside of crock pot with cooking spray

Add noodles to crock pot

Add evaporated milk, milk, salt, pepper, butter, eggs and grated cheeses.

Mix together.

Place slices of cheddar on top.

Turn crock pot on low and cook for 3-3½ hours, do not stir at any time.

 

Simmered Pork Chops

6 bone in pork chops
1 beaten egg, add a little water
Bread crumbs (plain or Italian)
Shortening
1 cup water
1 package of dry onion soup mix

 

Dip pork chops into beaten egg and then dredge in bread crumbs.

Brown chops in shortening on both sides.

Mix water and onion soup mix. Place chops in slow cooker and cover with soup mix.

Cook on low 4-5 hours until tender. Thicken gravy with flour/water if desired.

 

 

Slow Cooker Sweet Potato & Black Bean Chili

2 large sweet potatoes, peeled and cut into 1/2-inch cubes 
1 sweet onion, chopped   
2 (14.5 oz.) diced tomatoes, any variety, undrained   
1 (14.5 oz.) can vegetable broth 
1 to 2 Tablespoons chili powder, to taste 
1 teaspoon ground cumin 
1/2 teaspoon salt   
1/2 teaspoon ground black pepper 
1/4 teaspoon cayenne pepper 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
2 cans (14.5 oz. each) black beans, rinsed and drained 
1-1/2 cups of fresh, frozen or canned corn (drained) 
1/4 cup brewed coffee   
2 Tablespoons honey 
Grated Romano or Parmesan cheese, optional

Place sweet potatoes, diced tomatoes, onion, chili powder, cumin, salt, black pepper, cayenne pepper, garlic powder, onion powder and vegetable broth in a    slow cooker.

Cook on high, stirring occasionally, for 4 to 5 hours.    Add rinsed and drained black beans, corn, honey and brewed coffee to sweet potato mix in the slow cooker. Cook until flavors have blended, 1 to 2 more hours. Sprinkle individual servings with grated cheese, if desired.

 

Slow Cooker Chicken Noodle Soup

1/2 package of frozen veggies
1/2 cup corn
Left over chicken roast, de-boned
2 tablespoons butter
Salt and pepper to taste
Half container chicken broth

Mix together and cook for 3+ hours.
Mix in 1/2 package of egg noodles and let cook another 20 minutes, then enjoy.

 

"Pinspired" Crockpot Pot Roast

2.5 lbs. Miller's beef cubes
6-8 medium red potatoes
1 16 oz. bag of baby carrots
1 medium yellow onion
1 package brown gravy mix
1 package ranch mix
1 package Italian season mix
1.5 cups water

Dice potatoes and onions.

Put beef cubes, baby carrots, potatoes, and onion in crockpot.

Put all season packets in a bowl, add in 1.5 cups of water and whisk all together until no lumps.

Pour mixture into the crockpot.

Mix all together, add more water if needed.

Cook on low for 6-8 hours

 

Open Faced Italian Brisket Sandwiches

3 lbs. boneless beef brisket, partially frozen
1 medium onion, quartered and sliced
19 oz. can Progresso Tomato Basil Soup
2 tbsp. cornstarch
2 tbsp. brown sugar
1/2 tsp. dried Italian Seasoning
1/8 tsp. ground red pepper (cayenne)
2 tbsp. Worcestershire sauce
10 slices thick Italian bread
10 slices provolone cheese
2 tbsp. fresh parsley

Cut beef diagonally across the grain into thin slices. Place beef in 3 or 4 quart slow cooker.

Add onion.

In medium bowl, combine soup, cornstarch, brown sugar, Italian seasoning, red pepper and Worcestershire sauce. Mix until smooth.

Pour over beef and onion.

Cover; cook in low setting 10-12 hours.

To serve: place 1 slice of bread on each place. Top with slice of cheese and spoon about 1/2 cup beef mixture over each.

Sprinkle with parsley.

Makes 10 servings.

 

Beef Stew with Dumplings

1 ½ lbs. Millers Beef Cubes
3 tbsp. McCormick Slow Cookers Hearty Beef Stew mix
1 16 oz. bag frozen mixed vegetables
2 medium red potatoes, cut into small pieces
1 can beef broth
1 can petite tomatoes
1 bay leaf
1 cup Bisquick baking mix
1/3 cup milk

Step 1: The night before:  Cut beef cubes into smaller portions. Place in large plastic storage bag. Coat with 3 tablespoons of McCormick Slow Cookers Hearty Beef Stew.  Mix well.  (Save remainder of Beef Stew Mix for another meal). Refrigerate beef overnight.                     

Step 2: In the morning, remove beef cubes from bag and add to crock pot. Discard plastic bag.  Add frozen mixed vegetables, potatoes, tomatoes, bay leaf and beef broth.  Fill the crock pot with cold water until ¾full.  Cook on low for 8 hours.                         

Step 3: Thicken stew by adding 2-3 tbsp. Bisquick to ¾ cup water in mug, or V8 juice. Stir until mixed well. Place in Microwave for approximately 20 seconds. Stir again, put back in micro oven for 10 more seconds. DO NOT OVERCOOK. You want to only thicken it up a little, as it will thicken once you put it into the stew.    Let stew thicken while you make the dumplings 

Fill medium size sauce pan ¾ way full with water.  Bring to rapid boil. In a medium size bowl, add 1 cup Bisquick and 1/3 cup milk, form dry, soft dough.  With a teaspoon, drop dumplings in boiling water. Cook uncovered for 10 minutes. Gently remove from sauce pan and add to stew, one at a time.  Gently take some of the stew broth and coat dumplings with it. Put lid on crock pot and cook for 10 more minutes.  Serves 6.  

 

Chicken Chili

1lb of boneless, skinless chicken breast
1 can of corn
1 can of black beans
1 can of Rotel tomatoes
1 packet of Ranch dressing powder
1 tsp. Cumin
1 1/2 tbsp. Chili powder
1 tbsp. Onion powder
1 8oz block of Cream Cheese

Soften Cream Cheese for 15-20 seconds in microwave. Dump all ingredients (including all liquids from cans) in Crock Pot.  Cook on high for approx. 6 hours.  Remove Chicken breast and shred them with 2 forks.  Add chicken back into Crock Pot, stir until well mixed and serve.  Serve with cornbread.

 

Crock Pot Cream of Crab Soup 

1 can cream of asparagus soup
1 can cream of celery soup
1 can cream of potato soup
1 can cream of mushroom soup
1/2 stick of butter
4 small cans evaporated milk
1 pint of half & half
1 lb. crab meat
3 large Tbsp. Old Bay seasoning

Mix together and cook in crock pot for 4 hours

(If it seems too thick, just add some whole milk)

 

Slow Cooker Caramel Apple Crumble

For the apples:

1 cup brown sugar
1/2 cup granulated sugar
5 large apples, peeled and cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon

For the topping:

2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract

In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.

Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.

Turn off heat and let sit, covered, for one hour to let the caramel thicken.

 

Crockpot Apple Butter 

6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

 

Place the apples in a slow cooker.

In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.

Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.

Use an immersion blender to puree the apple butter until smooth.

Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.

Serve on breads, muffins or just eat it with a spoon.

 

Slow Cooker Apple Sauce

8-10 apples, peeled, cored and cut into chunks
1/3 cup apple juice or water
2 tsp. cinnamon
1/2 cup packed brown sugar
1 tsp. vanilla

 

Combine all ingredients in a slow cooker.  Cover and cook on low for 7-9 hours.  Stir to blend and mash lightly, if desired.  For a smoother consistency, blend in a food processor.

It is delicious over vanilla ice cream while still warm.

 

Vegetarian Chili

1 can Garbanzo Beans
1 can Kidney Beans (light or dark)
1 can Pinto Beans
1 can Black Beans
1 can diced tomatoes
1 package chili seasoning
1 onion (optional)

Open the cans and dump them in the slow cooker. (No draining needed, just pour the whole can in)

Open the chili seasoning and pour that in.

Dice the onion and throw that in (optional- tastes fine without it too)

Mix it up. Cook on Low 4-6 hours

 

Slow Cooker Apple Crisp  

1 cup all-purpose flour
3/4 cup brown sugar 
1 teaspoon cinnamon
1 pinch salt
3/4 cup rolled oats
1/2 cup butter, cut into pieces
1 cup chopped walnuts (optional)
1/3 cup white sugar
1 Tablespoon cornstarch
1/2 teaspoon cinnamon
6 to 7 cups apples*, peeled, cored and chopped or sliced 2 Tablespoons lemon juice

Mix flour, brown sugar, 1 teaspoon cinnamon and salt together in a bowl. Combine butter and flour mixture using fingers or a fork until coarse crumbs form. Stir in rolled oats and walnuts (if using) and set aside.

Whisk together 1/3 cup sugar, cornstarch and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the crumb mixture on top.

Cover and cook on High for about 2 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, then cook about 1 hour or until topping is crisp.

* Use Granny Smith, Pink Lady or Honeycrisp apples, or a combination.

Slow Cooker Steaks and Gravy

Miller’s Eye Round Steaks (8 or 9 steaks)
Flour
Salt and Pepper
Can of Cream of Mushroom Soup (23 oz.)
Onion Mushroom Soup and Dip Mix (1 pack)

Coat steaks in flour, season with a sprinkle of salt and pepper, and brown on stovetop.

Put browned steaks in slow cooker.

Mix together the can of mushroom soup and the packet of onion mushroom soup and dip mix. Pour mixture over steaks.

Cook on low 6-8 hours.

 

Wild Rice Soup   

1-6oz. pack quick cooking long grain wild rice mix                 
4 cups milk                                  
1 can cream of potato soup (undiluted)                                 
8 oz. American cheese-cubed.  (I use Velveeta)                        
1/2 pound bacon (cooked &crumbled)                                  

 

In large saucepan prepare rice according to package directions. Then stir in milk, soup, and cheese. Mix well. Cook and stir till cheese melts. (Soup will thicken in time)  Add bacon just before serving.  Be ready....you’re gonna want seconds!  Enjoy.  

 

Shrimp Chowder

4 celery stalks, chopped
1 medium onion, chopped
1 stick margarine

    Sauté the above

 

Add:

1 cans cream of celery soup
1 can cream of potato soup
3 large cans evaporated milk
4 oz velvetta cheese
1 potato chopped
1 tsp pepper
Old Bay Seasoning (add to taste)
1-1/2 lbs steamed shrimp (or
2 cans of medium shrimp, drained)

NO SALT

 

Mix all together and cook on low in crock pot for approx. 4 hours

 

Slow Cooker Scalloped Potatoes & Ham

3 Pounds Potatoes peeled & thinly sliced
1 Cup cheddar cheese, shredded
1/2 Cup onion, chopped
1 Cup cooked ham, chopped
1 (10.75 oz) Can condensed Cream of Mushroom Soup
1/2 Cup water
1/2 tsp Garlic Powder
1/4 tsp Salt
1/4 tsp Black Pepper

 

Place sliced potatoes in slow cooker.  In a medium bowl, mix together shredded cheese, onion and ham.  Mix with potatoes in slow cooker.  Using the same bowl, mix together condensed soup and water.  Season to taste with garlic powder, salt and pepper.  Pour evenly over the potato mixture.  Cover and cook on High for 4 hours.  Makes 8 servings.

  

Slow Cooker Macaroni and Cheese

Cooking Spray
8 ounces cooked elbow macaroni, drained
1 (12 oz) can evaporated milk
1-1/2 cups whole milk
1/4 cup (1/2 stick) of butter, melted
1 tsp salt
Dash of pepper
2 large eggs, beaten
2 (10 oz) bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

 

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, whole milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.  Sprinkle the reserved cheese over the top of the mixture and the sprinkle with paprika.  Cover and cook on low heat for 3 hours and 15 minutes.  Turn off the slow cooker, stir the mixture and serve hot.  Approx. 12 servings.

 

Cream Cheese Chicken with Broccoli

4 lbs Boneless, skinless chicken breasts (Cut into 1/2" pieces)
1 Tbsp Olive oil
1 Pkg (1 oz) Italian salad dressing mix
2 Cups mushrooms, sliced
1 Can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 Bag (10 oz) Frozen broccoli florets, thawed
1 Pkg (8 oz) Cream cheese, cubed
1/4 Cup dry Sherry (or chicken broth)
Hot cooked pasta, 16 oz

 

Toss chicken with olive oil.  Sprinkle with Italian salad dressing mix.  Place in 5 quart crock pot.  Cover, cook on low for 3 hours.  Coat large skillet with nonstick cooking spray.  Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.  Add soup, broccoli, cream cheese and sherry (or chicken broth) to skillet.  Cook and stir until hot.  Transfer to crock pot for the last 1 hour of cooking.  Cover.  Serve chicken and sauce over pasta. 10-12 servings.

 

Calico Beans

1/2 lb Bacon
1 lb Ground Beef
1/2 Cup brown sugar
1 Can each:  (drained)
Kidney beans
Lima Beans
Black Beans
1/2 Tsp Dry mustard
2 Onions, chopped fine
1/2 Cup catsup
2 Tbsp Vinegar
Pinch of Salt

Brown ground beef with onions.  Fry bacon until crisp.  Combine all ingredients, mixing thoroughly. Place in slow cooker on low for 6-8 hours, stirring occasionally.

Any beans will do such as Northern Beans, Wax Beans, Green or Yellow Lima Beans.

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