I like to use the mccormick's seasoning packs for beef stew and pot roast, I just follow the directions on the back.
Crock Pot Hawaiian Chicken is a big one here.
In the fall and winter, I use my crock pot a lot more.
Chili, Split Pea Soup, Roast Beef, Beef Stew, Chicken Noodle Soup etc.
Domain of the Mad Mommy(rambling about kids, cooking and life)
I don't have favorite crock pot recipes to post. I don't use mine very often. I basically just do stew, potato soup, or 3 meat chili. Also, just for cooking dried beans. Oh I almost forgot pulled bbq meat.
ITALIAN BEEF COOKED CROCK POT.
I START MY ROAST BEEF THE NIGHT BEFORE, LET IT COOK ON LOW ATLEAT 6-8HRS. YOU WANT IT REALLY TENDER. DRAIN SOME OF THE WATER, ADD AN ONION, S&P THEN PEPERS OF CHIOCE. (I SAY CHIOCE BECAUSE MY FAMILY DOESN'T CARE FOR THE HOT PEPPERS. I FOUND THE BANANA PEPPERS ARE JUST AS GOOD) THEN I ADD ITALIAN DRESSING. COOK ANOTHER HR. & PUT CROCK POT ON WARM. WE EAT IT ON HOG GIE BUNS & ADD MOZZARELLA CHESSE. SO GOOD!!
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)
Enjoy your stew.
I made this with some pork that DH had overcooked, and it was really dried out, but I waited until the last hour on low to shred up the pork and add it. I usually add both pork and chicken when I make Brunswick stew, but this was really good.
Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product.
3 pounds boneless pork loin roast
1 large onion, chopped
1 (28-ounce) can crushed tomatoes
1 (18-ounce) bottle barbecue sauce
1 (14-ounce) can chicken broth
1 (9-ounce) package frozen baby lima beans, thawed
1 (9-ounce) package frozen corn, thawed
2 tablespoons brown sugar
1 teaspoon salt
Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
Cover and cook on LOW 10 to 12 hours or until fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.
Crock pot Salsa Chicken
4 to 6 chicken breasts
32 oz. salsa (2 16 oz. jars)
1 15 oz. can corn, drained
1 16 oz. can black beans, drained and rinsed
Lay chicken pieces in bottom of crock pot. Top with rest of ingredients. Cover and cook on low for 6 to 8 hours until chicken is done. Serve with rice, or with flour tortillas, sour cream, black olives, tortilla chips, etc.
Creamy Hamburger Soup1 lb ground beefhalf a large onion diced12 oz can v8 juice10 oz can cream of mushroom soup10 oz can cream of celery soup16 oz pkg frozen mixed vegetablessalt and pepper to tasteBrown beef and onions and drain grease. Combine all ingredients into crockpot. Cover and cook on low 8 to 10 hrs
This is a quick and tasty way to make roast!3-4 lb beef roast1 pkg dry onion soup mix1-2 can stewed tomatoesPlace roast into slow cooker cover with onion soup and tomatoes. cover and cook on low 8 hrs
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