Creamy Crock Pot Chicken

By: Wanda Pyles  

 

4 boneless, skinless chicken breasts
1 package Good Seasons Italian Dressing mix
Butter
1 can Cream of Chicken soup
1 package of cream cheese
Rice, fettuccine, or egg noodles


Place chicken breasts in crock pot on low. (Chicken can be frozen or not.)  Add dressing mix and place one pat of butter on top of each chicken breast. (You don’t need any liquid.) Cook on low for 5 to 8 hours.

Mix together one can of undiluted Cream of Chicken soup and cream cheese on stovetop on medium heat until blended. Add to chicken in crock pot and cook on high for about 20 minutes or until thoroughly heated. Serve over rice, fettuccine, or egg noodles.

Slow-Cooked Italian Beef

Don’t you love a meal that cooks itself?

If you love a nice warm tasty sandwich with little effort, you’ll make this recipe at least once a month!  It makes the house smell wonderful too!

Here You Have It:

• Slow-Cooked Italian Beef
• 1 Rump Roast (about 2 lbs is a nice size for this recipe)
• 2 cups of water
• 1 teaspoon of the following: garlic powder, parsley, basil, oregano, salt
• Combine all ingredients in slow cooker.  Cook on low for 8-10 hours.  Shred beef and serve on hoagie buns!

Slow Cooker Stuffing

Serves 8

1/2 cup butter or margarine


1 cup chopped onion

1 cup chopped celery

2 tablespoons chopped fresh parsley

6 ounces sliced mushrooms

6 cups dry bread cubes

1/2 teaspoon poultry seasoning

3/4 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/4 cups chicken broth, or as needed depending how dry your bread is

1 egg, beaten


1.Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

2.Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

3.Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

If desired, cook, drain and add, 1# of Jimmy Dean sausage with sage

If too soggy, simply take the lid off the last hour or put it in the oven

The issue with the ammount of broth does depend on the kind of bread you use. Use less for fresh bread and more for store bought hard packaged. I used the packaged and used all the broth. I think taking the time to mix it thourghly to absorb the liquid is essential also. I also got the feeling it was on edge of being over cooked, so I skipped the 45 min high setting and I put the crock pot on Low for 4 hours and it was perfect.

Crockpot Pork Chops with Gravy

6 - 8 thick pork chops, fat removed

Flour, salt, pepper

Dredge chops in flour and season.
Brown in bacon grease or oil.

Place chops in crockpot.

Mix together and pour over chops:
1 can cream of mushroom soup
1 can mushrooms, drained
2 cloves of garlic, mashed
garlic salt
pepper

Cook all day on low.

Crockpot Ham and Green Beans

2# Fresh green beans, washed and cut up

2- 3# pre-cooked ham cubes or a meaty ham bone

1 large onion, diced

Garlic Salt
Pepper

2 cups water

Cook at low all day.

Add baby new potatoes the last hour or canned potatoes.

This is a meal or a side dish.... guess it all depends on how your momma served it.

Enjoy!

Crockpot Barbecue Meat

Fill crockpot with meat (get some roasts on sale anc trim them of fat, cut in pieces to fit in crockpot)

Season well with garlic salt and pepper.

Add:
2 - 4 chopped onions
1   14 - 16oz bottle Barbecue Sauce
1/4 tsp liquid smoke (optional)

Cook all day on low until meat falls apart.

Make sandwiches.

Easy Crockpot Roast with Gravy

3 - 4 # Roast
salt & pepper
1 envelope of Lipton onion soup mix - dry
1 can cream of mushroom soap

Place meat in  crockpot, on a layer of chopped onions, if desired.
Mix mushroom soup and dry onion soup and pour over meat.

Cook in the crockpot all day on low - 8 - 10 hours.

Serve with sauce.

Crockpot Pizza

This recipe came from Pam Steinmentz and my sons loved it... still do.  Serve with a green salad and garlic bread or bread sticks.


1.5# ground beef
1 large onion, chopped
Brown meat with onion, drain and set aside.

1/2 Box Rigatoni noodles, cooked ala dente

2   8oz cans pizza sauce

1 small pkg pepperoni slices

10 oz Mozzarella Cheese, shredded

10 oz Cheddar Cheese, shredded

To assemble -

Spray crock with PAM or use a crockpot liner

Assemble in this order using half of the ingredients - then repeat layers

Meat
Noodles
Pizza Sauce
Pepperoni
Mozzarella Cheese
Cheddar Cheese

Repeat.
Place cover on crockpot and cook on low for hours 4 - 6

If desired, add sliced black olives and peppers

Crockpot Caramel Apples On Stick

Caramel apple recipe for the crockpot or slow cooker.

•2 packages (14oz each) caramels

•1/4 cup water

•8 medium apples, such as McIntosh, Gala, or Fuji

•sticks for apples


In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.

Meanwhile, line a baking pan with wax paper; butter the paper.

Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.

Note: If the caramel does happen to scorch, put it through a mesh strainer and discard any dark particles. Put the sauce into a saucepan or back into the cleaned slow cooker and keep warm while you dip the apples.


Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.

Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly. Use caution if children are helping; the crockpot will probably be quite hot to the touch and the caramel could scald.

Makes 8 caramel apples.

Slow Cooker Sweet and Sour Meatballs

For this crowd-pleasing appetizer from Mr. Food, all you do is mix together flavorings with prepared frozen meatballs, turn on the slow cooker, and let it go. And when you use a slow cooker liner, there isn't even any cleanup!


Serves: 12
Cooking Time: 8 hr

1 plastic slow cooker liner
(Or spray the inside of the crock)

1 (9- to 10-ounce) jar sweet and sour sauce

1/4 cup light brown sugar

3 tablespoons soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

2 1/2 pounds frozen meatballs

1 red bell pepper, chopped

1 (20-ounce) can pineapple chunks, drained


1.Place the liner in a slow cooker bowl, fitting it snugly against the bottom and sides of the bowl; pull top of liner over the bowl rim.

2.Place all ingredients in the slow cooker; stir gently then cover with the lid. Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

3.Carefully remove the lid to allow steam to escape. Serve directly from the slow cooker.

To avoid injury, do not lift or transport the liner with food in it, and allow the slow cooker to cool completely before removing and discarding the liner

Crockpot Blueberry Dump Cake

No time to make dessert?  Just pull out the crockpot and try this scrumptious recipe!

Makes 8-10 servings


1 can (21 oz.) blueberry pie filling

1 package (18-1/4 oz.) yellow cake mix 1/2 cup butter or margarine, melted

1/2 cup chopped walnuts

(Vanilla Ice Goes GREAT with this)

Place pie filling in a slow cooker.
Combine dry cake mix and butter; sprinkle over filling.
Sprinkle with walnuts.
Cover and cook on low for 2-3 hours.

Serve warm in bowls. Great topped with vanilla ice cream.

Slow Cooker Sloppy Giuseppes

They are slightly spicy, and reminiscent of the classic Italian Sausage with Peppers and Onions.

Since they’re made in the slow cooker, hands-on time is only about 20 minutes to brown the sausages and slice the onions and peppers. You can make them spicier by using a higher ratio of hot Italian sausage, or make them mild by using more mild Italian sausage and less of the hot variety.

If you have a mixed group with lots of children, use mostly mild Italian sausage and serve a small bowl of dried red pepper flakes for those who prefer their sandwiches with a bit of fire.

Make sure you pick up some freshly baked crispy Italian buns since soft pillowy ones won’t hold up.

12 Servings

1 pound mild Italian sausages

1 pound hot Italian Sausages

1 red onion, cut in half then sliced very thin  ( I use 2)

1 red bell pepper, quartered then cut into thin slices ( I omit these)

1 green bell pepper, quartered then cut into thin slices ( I omit these)

1 clove garlic, finely chopped

1 14 oz. can crushed tomatoes

2 tablespoons tomato paste

2 teaspoons fennel seeds

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

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2 tablespoons cornstarch, dissolved in 3 tablespoons cold water

12 Freshly Baked Italian Buns

3/4 cup freshly grated Parmesan cheese

1.Remove the casing from the sausages and brown them in a skillet over medium heat, breaking up the sausage pieces.

Meanwhile, cut the red onion in quarters and slice thinly.

Core the peppers, quarter them, and slice them thin.

Transfer the vegetables to a 4-5 quart slow cooker.

Add the tomatoes, tomato paste, fennel seeds, salt, and pepper.

When the sausage is brown, drain it well and add it to the slow cooker.

Stir the mixture well and cook 6-8 hours on low or 3-4 hours on high.

15 minutes before serving, skim any residual fat from the top, turn the slow cooker to high, stir in the cornstarch mixture, cover and let cook for an additional 15 minutes.

Split the Italian buns and spoon the sausage mixture over; top each with 1 tablespoon freshly grated Parmesan cheese.  If you have Mozzarella cheese, add some of that too!

Amount Per Serving
Calories 274 Calories from Fat 137
Percent Total Calories From: Fat 50% Protein 22% Carb. 28%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 44 mg
Sodium 901 mg
Total Carbohydrate 19 g
Dietary Fiber 0 g
Sugars 0 g
Protein 15 g

North Carolina Barbecued Pulled Pork in Slow Cooker

Part 1


1 3-6Lbs Pork Shoulder or Boston butt roast

1 Tbs of Paprika

2 Tbs Brown Sugar

1/2 tsp of salt and pepper

Set pork aside, mix all other ingredients in part 1 together and rub over entire pork roast. Then place in crock pot

Recommend this cook on LOW for 10 - 11 hours. (but you could cook on high - cook for 6-7 hours)
Mix part 2 ingredients together in medium size bowl, before pork roast is done cooking.


Part 2

8-10 oz Cider Vinegar (experiment to your taste)

4 tsp of Worcestershire sauce

1/2 tsp dry mustard

1/2 tsp garlic salt

1/2 tsp sugar

1/4 to 1/2 tsp of Cayenne Red pepper (experiment to your taste of spicy or mild)





Directions:


When Pork roast is very tender, with a fork, remove roast from crock pot. Chop roast into a very fine degree (basically as much as you can cut it with a sharp knife and fork). Then take a Tablespoon and ingredients from Part 2 (BBQ sauce ingredients) and apply over the chopped roast. Note: Add as much or as little depending on your taste.

Slow Cooker Barbecued Pork Roast

This is labor intensive but worth it.

1 pork roast  seasoned with your choice of spices

1 1/2 cup cola

1 bottle bbq sauce

Directions:

Cut all visible fat from roast,put in crock and cook 12 hrs (i put mine in before bed and let cook all night) on low.
Remove meat from crock and drain all juice from crock.

Shred meat and return to crock add 1 bottle bbq sauce and cook 5-6 hrs more.

MAKES ALOT!!! Freezes great.

Crazy Standing Up SLow Cooker Pork Chops

Yield: 4 servings


4 Loin pork chops -- lean

2 md Onions -- sliced

1 ts Butter

Salt & Pepper -- to taste

Spices of your choice

Directions:

Stand chops in crockpot, thin side down.
Sprinkle with salt, pepper and spices of your choice.
Cover with the onion slices, which have been separated into rings.
Place butter on top, and cook on LOW heat for 6 to 8 hours, or until chops are tender and onions are done.

The result is moist, tender chops with a deep brown color as if broiled in the oven.

Slow Cooked Lemon Chicken - Taste of Home

6 bone-in chicken breast halves (about 3 pounds), skin removed

1 teaspoon dried oregano

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 tablespoons butter

1/4 cup water

3 tablespoons lemon juice

2 garlic cloves, minced

1 teaspoon chicken bouillon granules

2 teaspoons minced fresh parsley

Hot cooked rice

Directions

Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.

Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 236 calories, 8 g fat (4 g saturated fat), 112 mg cholesterol, 394 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.

Slow Cooker Sloppy Joes

Sloppy joes are easy to prepare and budget-friendly. For this recipe, throw all the ingredients together and let your slow-cooker do the

Yield: Makes 8 servings

1 1/2 pounds lean ground beef
1 (16-oz.) package ground pork sausag
1 large onion, chopped
1 (8-oz.) can tomato sauce
1/2 cup water
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour

1. Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.

 2. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours.

Serve on hamburger buns.

Stovetop Method: Proceed with recipe as directed in Step 1, 8 ingredients, omitting flour.

Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 30 minutes.

Note: To freeze leftover Sloppy Joe mixture, let cool completely. Place in zip-top plastic freezer bags; lay bags flat, and stack in freezer. Freeze up to 1 month. Thaw overnight in the fridge, or defrost in the microwave.

Slow Cooker Rocky Road Chocolate Cake

Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve. Yield: Makes 8 to 10 servings Ingredients 1 (18.25-oz.) package German chocolate cake mix 1 (3.9-oz.) package chocolate instant pudding mix 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 1/4 cups milk, divided 1 (3.4-oz.) package chocolate cook-and-serve pudding mix 1/2 cup chopped pecans 1 1/2 cups miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) Preparation 1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker. 2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat. 3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. 4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. 5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired. Southern Living, OCTOBER 2008

5-Star Slow Cooker Lentil and Ham Soup

Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!"

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cups diced cooked ham
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon black pepper
32 ounces chicken broth
1 cup water
8 teaspoons tomato sauce

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

New Years Day - Pork and Sauerkraut in the Crockpot