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*~ Crock Pot Meals ~*

Posted by on Dec. 20, 2010 at 7:51 PM
  • 113 Replies
1 mom liked this


Posted by 
 on Jan. 24, 2010 at 8:41 PM

Basic Meatloaf Recipe:


  • 2 pounds of lean hamburger
  • 2 eggs
  • 2 slices bread, in small cubes
  • Milk
  • Ketchup
  • Salt and pepper
  • 1 small onion, chopped


Beat eggs - add bread cubes. Add enough milk to moisten all. Add hamburger....squish all together with your hands. Season to taste. Place in slow cooker/Crock Pot....shape to fit, flatten. Pour catsup on top (enough to cover completely) Crock on low all day 8 - 12 hours.

Notes: I've also used crushed crackers instead of bread, and salsa instead of the ketchup. With only 1/2 lb. of meat, you'll probably want to use just one egg.

Crockpot Beef Stew With Vegetables:

This beef stew with vegetables is cooked in the crockpot, with onion soup mix, carrots and potatoes, seasonings, and other ingredients.


  • 1 to 1 1/2 lbs. stew beef
  • 4 to 5 medium potatoes, peeled and cut in 1 1/2-inch chunks
  • 4 carrots, peeled and sliced
  • 1 envelope dry onion soup mix
  • 1 (6 oz.) can tomato paste
  • 1/2 cup water
  • 1/4 tsp. pepper
  • 1/2 tsp. seasoning salt
  • 1/4 tsp. dry mustard
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. bacon bits
  • 3 tbsp. brown sugar
  • 3 cups water
  • 1 to 1 1/2 cups drained canned peas or frozen thawed peas


Place beef in a 3 1/2 to 5-quart slow cooker or crockpot. Add cut up potatoes and carrots. In a saucepan, place all remaining ingredients, except peas, and heat over medium heat until simmering. Remove from heat and pour over meat and vegetables. Cover and cook on LOW for about 12 hours (or HIGH 6 hours). Add more water if necessary. Add peas about 20 to 30 minutes before serving.


by on Dec. 20, 2010 at 7:51 PM
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Replies (1-10):
by on Dec. 20, 2010 at 7:54 PM

  • rkoloms
  • by   on Jan. 25, 2010 at 8:42 AM
  • Sloppy JoJos in the crockpot
    1 tbsp. olive oil
    1 large yellow onion, diced
    1 celery stalk diced
    1 small jalapeno pepper, seeded and chopped (if you have sensitive skin, wear gloves)
    1 red or green pepper, seeded and diced
    2 tsps. chili powder
    1/2 tsp. allspice
    1-1/2 cups brown lentils, rinsed (not red lentils)
    14-1/2 oz diced tomatoes (I use muir glen fire roasted, if I have them)
    3 cups water or vegetable broth
    2 tbsp. low sodium soy sauce or tamari or braggs
    1 tbsp. prepared yellow or brown mustard
    1 tbsp. sugar to cut the acid
    1 tsp. salt or to taste and add at the end of cooking.
    Fresh pepper to taste (I use cayenne pepper)
    Heat the oil in a skillet (I do this all in the crockpot) and saute the onion, celery, jalapeno pepper, and red or green pepper and chili powder for a few minutes until onion and celery are tender but still firm. Transfer the mixture to the crockpot. Add the lentils, tomatoes, water, soy sauce, mustard and sugar. Add pepper. Stir. Add the salt at the end, this 
    keeps the lentils from taking long to cook and becoming tough. Cover the crockpot, set it on low and cook for 7-8 hours. Or 1 hr on high and 6-7 on low. Serve on whole wheat bun

    Vegetable Stew with Cornmeal Dumplings
    3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
    2 cups sliced fresh mushrooms
    2 14-1/2-ounce cans diced tomatoes, undrained
    1 15-ounce can Great Northern beans, rinsed and drained or 1.5 cups homecookes; any bean will do
    1 cup water or vegetable broth
    4 cloves garlic, minced
    1 teaspoon dried Italian seasoning, crushed
    1/4 teaspoon ground black pepper
    1/2 cup all-purpose flour (I use whole wheat pastry flour)
    1/3 cup cornmeal
    2 tablespoons grated Parmesan cheese or nutritional yeast (lots of B vitamins and a nice cheesey flavor)
    1 tablespoon snipped fresh parsley
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 egg or egg replacer
    2 tablespoons milk (plant or animal)
    2 tablespoons olive oil
    1 9-ounce package frozen Italian green beans or frozen cut green beans (I hate green beans, so I use frozen chopped spinach)
    In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
    For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, bakiing powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.)


    Mediterranean Vegetable Stew with Poached Eggs
    1 medium onion, halved, thinly sliced
    1 medium green bell pepper, seeded, thinly sliced
    2 garlic cloves, bruised
    2 tablespoons olive oil
    2 large vine ripened tomatoes, cored, coarsely chunked 
    1 bay leaf
    1 medium eggplant, peeled, cut in 1/2-inch dice
    2 small zucchini, cut in 1/4-inch thick rounds
    1 1/2 teaspoons dried basil
    1/2 teaspoon dried thyme or 1 teaspoon fresh
    1 1/4 teaspoons salt
    2 cups canned crushed tomatoes in puree
    1 teaspoon sugar
    2 tablespoons tomato paste
    4 large eggs, at room temperature
    2 tablespoons chopped fresh parsley
    1/2 cup crumbled Feta cheese or grated Parmesan cheese, (I use goat cheese)
    Layer onion, pepper and garlic in a 4 1/2- to 6-quart slow cooker. Add remaining ingredients, in order listed, up to and including canned crushed tomatoes. Cover and cook on low setting for 8 to 9 hours or on high setting for 4 1/2 to 5 hours. About 20 minutes before serving, spoon a little of the cooking liquid into a small bowl. Add tomato paste and stir well to smooth. Stir back into stew. Break the eggs into 4 small ramekins or custard cups. Using the back of a ladle, make 4 shallow depressions on top of the stew. Slide an egg into each one. Cover and cook 15 to 20 minutes more, until the eggs are done to your liking. Serve some of the stew with an egg on top, garnished with the parsley and cheese, if desired. Serves 4.
    I serve this with brown rice, salad; and a nice crispy Greek bread from the produce market.


    Robin in Chicago

by on Dec. 20, 2010 at 10:38 PM

Chicken white chili recipe

recipe is ready in 2-5 hrs Ready in:  2-5 hrs

recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   8

4 cups low-sodium chicken broth
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
2 cans (15-ounce size) great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 tablespoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
1 cup frozen corn kernels
1/2 cup fat-free sour cream
1/2 teaspoon salt
Freshly ground pepper, to taste

Turn this recipe into a puzzle! [click]




Mix the broth, chicken, beans, zucchini, onions, cumin, garlic, and chili powder in a slow cooker. Cover and cook on High until the chicken is cooked through, about 3 1/2 hours.

Stir in the corn and sour cream; cook until heated through, about 5 minutes longer. Season with the salt and pepper and serve.

by Silver Member on Dec. 31, 2010 at 10:18 AM

 Crock-Pot Pizza Recipe

1 package (16 ounces) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) Hunt’s® Spaghetti Sauce Traditional
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.
Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Crock-Pot Pizza Recipe

by Silver Member on Dec. 31, 2010 at 10:19 AM


Crock pot Lemon Chicken

1 chicken cut in pieces
1/4 C flour
1 1/2 t salt
2 T oil
6 oz can lemonade, thawed and undiluted
3 T brown sugar
1 T vinegar
1/4 C catsup

Combine flour and salt and coat chicken. Brown on all sides in hot oil Put in crock pot. Stir lemonade concentrate, brown sugar, vinegar and catsup. Mix well. pour over chicken. Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.

by on Dec. 31, 2010 at 11:39 AM
Crockpot lemon chicken. . . Yum!!
Posted on CafeMom Mobile
by Silver Member on Jan. 7, 2011 at 4:07 PM

 Crock Pot Chicken Ole
2 cans of Cream of Chicken soup
1 (7 oz) can of Herdez Salsa Verde
1 cup sour cream
1 tsp. cumin
dash of cayenne pepper, optional
1 tsp. diced jalapeno peppers, optional
2 Tbs diced onion
4 cups boiled, shredded chicken
12  corn tortillas cut into 6 strips each
1 & 1/2 cup cheddar cheese


Lightly grease your crock pot. In a bowl, stir together the soups, salsa verde, sour cream, cumin, cayenne pepper, jalapenos, and onions. Then add the chicken and stir.

In the crock pot, layer like this:

Make sure the Mixture is on top and all of the tortillas are covered up... if they are exposed then they will dry out.
Cover and cook on low 4-5 hours. Sprinkle with the cheese and cook for 10 more minutes.. or until the cheese is melted.

by on Jan. 8, 2011 at 9:42 PM


Crock Pot Lemon Chicken

This recipe takes a little bit more time, but it is really worth it. The reason that I brown the chicken first is to give it that great roasted chicken color and a little extra crispness. You don’t have to brown it, but I think it makes a difference.

Crock Pot Lemon Chicken
3 lb. chicken breast, bone in or out (You can use a whole chicken and you won’t brown it)
1 teaspoon crumbled dry oregano
1/2 teaspoon crumbled dried rosemary
2 tsp garlic, minced
2 tablespoons butter
1/4 cup sherry wine or chicken broth
1/4 cup lemon juice
salt and pepper

Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken, if you’re using a whole chicken; melt butter in frying pan and brown chicken if you are using breasts; transfer to slow cooker.  Sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen any remains; pour into slow cooker.
Cook on LOW for 6 hrs. Add lemon juice after 5 hours. Serve with rice and snow peas. Such a great flavor!

by Luci on Jan. 8, 2011 at 11:52 PM


Barbeque-style Chicken in a crockpot

2 medium unpeeled potatoes, cut into 1/2-inch pieces

1 large green sweet pepper, cut into strips

1 medium onion, sliced

1 tablespoon quick-cooking tapioca

2 pounds chicken thighs or drumsticks, skinned and fat removed

1 8-ounce can tomato sauce

2 tablespoons packed brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 clove garlic, minced

1/4 teaspoon salt

Directions 1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings. Prep: 25 minutes Cook: 10 to 12 hours (low), 5 to 6 hours (high)

by Luci on Jan. 8, 2011 at 11:53 PM


Creamy hamburger soup

1 lb ground beef
half a large onion diced
12 oz can v8 juice
sm can cream of mushroom soup
sm can cream of celery soup
16 oz pkg frozen mixed vegetables
salt and pepper to taste

Brown beef and onions and drain grease. Combine all ingredients into crockpot. Cover and cook on low 8 to 10 hrs

by Luci on Jan. 8, 2011 at 11:54 PM
1 mom liked this


Ranch Chicken and Potatoes

Prep: 15 minutes

Cook: 6-8 hours

½ cup sour cream

1(10 ¾ oz.) Cream of Chicken Soup

1 Package Ranch Dressing Mix (dry mix)

¼ cup diced onions

1 lb. boneless chicken breast

1 lb. peeled and cubed potatoes (3-4potatoes)

Place all ingredients in crockpot on low for 6-8 hours or until

Potatoes are done. Add salt & pepper to taste.

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