Slow Cooker Recipes?

This is supposedly a Weight Watcher recipe but doen't taste like it. I add some fresh sliced mushrooms and a splash of wine. I serve this over rice but you could just serve it over noodles or whatever you wanted to. It does have a lot of "sauce" .

http://www.dwlz.com/Recipes/chickstr...fcrockpot.html

You can adapt most recipes for slow cookers by simply putting less liquid in when you cook it.

We make stew and chili quite often, ribs are amazing in a slow cooker too. We've also done roast and soups. It makes meats super tender and just lovely, they melt in your mouth.

One thing I would also recommend investing in is a vacuum sealer. Make more food than you will eat, vacuum seal the leftovers and toss them in your freezer. When you're ready to eat them you can put the bag in a pot of boiling water to warm up, or cut it open and put it into the crock pot or a regular pot and heat up again.

Oh, I could keep you supplied with slow cooker recipes until your jean seams split open!!

Here are some of my favorites:

Cranberry Roast Pork

1 boneless rolled pork loin
1 tsp. dry mustard
16 oz. can jelled cranberry
1/4 tsp. ground cloves
1/2 cup sugar
1/2 cup orange juice

Place roast in crockpot. Combine other ingredients. Pour over roast. Cook on low 6-8 hours.

Remove roast and skim fat from liquid. Remove two cups of the juice (add water if needed). Bring to a boil over medium heat in saucepan.

Combine 2 tablespoons of cornrstarch with 2 tablespoons of water. Use the cornstarch slurry to thicken juice. Pour over pork and serve.
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Crock Pot Pulled Pork Sandwiches - makes 10 generous servings

2-1/2 to 3 lb. pork sirloin roast or boneless pork shoulder roast
3 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
1 tsp. ground cumin OR chili powder
1/2 cup water
Homemade BBQ sauce (below) OR 3-1/2 cups of your favorite BBQ sauce
Hamburger buns

Trim fat from pork roast. Cut roast, if necessary, to fit into a 3-1/2 to 4 quart crock pot. Season meat with salt and pepper. In a small bowl, combine 1/2 cup water, vinegar, Worcestershire sauce, and cumin or chili powder. Pour over meat in crock pot. Cover and cook on Low heat 8 to 10 hours or on High heat 4 to 5 hours. Remove meat and discard the cooking liquid.

Using two forks, shred the meat and return the meat to the crock pot. Stir in 2 cups of the BBQ sauce. Cover and cook on High heat 30 to 45 minutes or until heated through.

Serve the meat in split hamburger rolls. Pass the remaining BBQ sauce.

Homemade BBQ Sauce:

2-1/2 cups ketchup
1 cup finely chopped onion
1/4 cup packed brown sugar
3 Tbsp. bottled Pickapeppa Sauce or Worcestershire sauce
3 Tbsp. cider vinegar
3 cloves garlic, minced
1/4 tsp. hot pepper sauce

Combine all ingredients in a medium saucepan. Bring to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Use immediately or let it cool. Chill up to 3 days. Makes 3-1/2 cups of sauce.

Note: I use cumin instead of the chili powder. You will need a really good BBQ sauce for the pork. Use a sauce that you really like. I've also used my Espresso BBQ Sauce for these sandwiches. I've added just a wee bit of Liquid Smoke to the mix, too.

This is a good (and easy) recipe for when you either don't feel like messing around with your grill or it's too cold to grill outside, but you want pulled pork. Slathered with your favorite sauce and with some cole slaw, it's good stuff!
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Crockpot Stuffing - This is my go-to recipe for Thanksgiving and Christmas. I haven't stuffed a Thanksgiving turkey in about 5 years now; everybody wants this stuffing instead. Easy to make and it will be devoured.

1 c. butter or margarine
2 c. chopped onion
2 c. chopped celery
¼ c. parsley, minced
12-13 c. slightly dry bread cubes
1 tsp. poultry seasoning
1½ tsp. sage
1 tsp. dried thyme
½ tsp. each salt and pepper
½ tsp. marjoram
2-2½ c. chicken or turkey broth
2 eggs, beaten

Melt butter in skillet and sauté onion, celery, and parsley. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten; add beaten eggs and mix well. Grease crock pot with butter. Pack lightly into crock pot. Cover; cook on high 45 minutes; then reduce to low 4 to 8 hours. Makes 6 servings.

Note: Two 7-ounce packages seasoned stuffing mix may be substituted for bread cubes. Use 3 to 3½ cups chicken broth; omit herbs and salt.

What I do: I add two Granny Smith apples (peeled and chopped) and a combination of white, whole wheat, and cornbread cubes instead of just one kind of bread. I use a bit more of the herbs than what the recipe specifies. I do not use all of the broth. I remove the lid off the crock pot for the last 45 minutes and only cook the stuffing for about 4 hours.
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Crockpot Baked Beans

1-1/2 lb. ground beef
1 med. onion, diced (I use a nice large onion)
1 lb. bacon cut into 1/2-inch pices

Brown beef and onion, add bacon and cook until soft. Drain and add to crock pot.

Drain:
2 cans dark red kidney beans
2 cans butter beans
2 cans pork and beans

Add:
1 c. brown sugar (I use not quite 3/4 cup)
1 c. white sugar (I use not quite 3/4 cup)
1/2 c. molasses
1 c. ketchup
2 tsp. salt
2 Tbsp. vinegar
4 Tbsp. dry mustard

Mix everything together in the crockpot, turn on high. This should cook for about 30 minutes, then turn to low for about 5 hours. Stir occasionally, just to have a little taste.

Note: They can be sweet, esp if you're not used to sweeter baked beans. I've cut the sugar down a bit for us. You could probably decrease the amount further, if desired.
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Crockpot Pot Roast

3 lb. BONELESS chuck roast, UNseared
1 can Cream of Chicken OR Cream of Mushroom soup
1 envelope Lipton's Onion Soup mix
2/3 cup white wine

Place the roast whole in a large crockpot and smear the can of soup (not diluted) over the top of the roast. Empty the entire envelope of dry onion soup over the top of the soup and pour the wine around the edges of the roast. Do not add any water. Cover and cook for 10 hours on low. Makes a wonderful gravy and the meat is very tender. Serve with noodles or steamed Yukon Gold potatoes.

Note: You can add chunked potatoes or carrots around it, at the time you start the recipe, too. I served it over mashed potatoes for a great comfort meal. I use cream of mushroom soup....we're not really fond of "Cream of" anything, but this works.
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Pot Roast with Tomato Gravy

1 Tbsp. vegetable oil
3-4 lb. pot roast (round or other cut)
2 onions thinly sliced
3 carrots sliced about ½-inch thick
3 stalks of celery thinly sliced
2 cloves garlic minced
1 tsp. dry mustard
½ tsp. dry thyme
1 tsp. salt
½ tsp. pepper
2 Tbsp. flour
½ c. beef broth
1 can tomato soup undiluted
1 Tbsp. Worcestershire
2 Tbsp. packed dark brown sugar
2 Tbsp. balsamic vinegar

In a large skillet (heated to med-high) heat vegetable oil. Pat roast dry with a paper towel and brown on all sides. Put roast in crock pot. Lower skillet to medium and add carrots, onion, and celery, stirring until softened. Add salt, pepper, dry mustard, thyme, and garlic and stir one minute. Sprinkle mixture with flour, and stir. Add beef broth, tomato soup and cook until thickened. Stir in Worcestershire. Pour mixture over roast in crock-pot and cook on Low 10 to 12 hours or on high 5 to 6 hours. Remove roast and add brown sugar and balsamic vinegar. Slice meat and return and heat until warm. Make 8 to 10 servings.
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Italian Beef in a Bucket

3½ lb. beef roast, sirloin tip or rump roast
12 oz. (jar) Italian giardiniera, drained
12 oz. (jar) pepperoncini peppers
1 envelope Zesty Italian salad dressing
10 oz. can beef broth

Place roast in slow cooker (3½ quart). Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use ½ jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on Low. Meat will be very tender, can use a fork to pull apart.

Note: Can place roast in frozen. And you might want to use less peppers for milder taste.
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Crock Pot Macaroni And Cheese - From my DIL

3 cups cooked macaroni
1 Tbsp. butter or margarine
2 cups evaporated milk
3 cups shredded sharp Cheddar
¼ cup chopped green pepper
¼ cup chopped onion
1 tsp. salt
¼ tsp. pepper

Toss macaroni with butter or margarine. Add remaining ingredients. Pour into lightly greased crock pot. Cover and on High 2 to 3 hours, stirring once or twice.

I love to use my crock pot! Here are some of my favorites.

Robusto Chicken
4 Chicken breast halves; skin, bone
1 Bottle Seven Seas Robusto Italian dressing
1 lb Bag egg noodles; cook, drain
4 oz Sour cream
1/2 c Parmesan cheese; grate
Place chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on LOW 7 hours or HIGH 3 1/2 hours. Remove chicken from crockpot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.


CROCKPOT ROAST

Place bottom round roast in crockpot. Sprinkle with dried rosemary, salt and pepper. Cover & cook on low for 8 hours. Very easy and very delicious! The meat just falls apart. We like it with mashed potatoes and gravy made from the drippings.

**I also add:
1 garlic clove, quartered--make "X"s in meat, stick 1/4 of the clove in each X
Onion--1/2 of small onion quartered and placed on top of meat


Crock Pot Rotisserie Chicken

1 whole chicken, rinsed and patted dry (take out neck and liver if inside cavity)
Lawry's Season Salt
Olive Oil
Foil

Tear off 6-8 short pieces of foil and wad to make balls. Sit the balls on the bottom of the crock pot. (This keeps the chicken up out of the drippings.) Coat chicken with a light layer of olive oil. Sprinkle season salt over the chicken and place breast side UP on top of the foil in the crock pot. Cover and cook on HIGH for 6-8 hours, or until done. (I usually check starting around 5 hours if I have a smaller chicken.) When done, lift (carefully as it will fall apart) and place on platter and allow to sit for 5-10 mins. You can use the drippings as stock for soup or the base for gravy.

A few more for you.....I got these from a food board that I post on regularly and they are quite good.

Crock Pot Italian Beef

3-5 lb. beef roast (Rump or London broil)
1 can low sodium beef broth
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. basil
1 tsp. onion powder
1 tsp. parsley
1 tsp. garlic powder
1 bay leaf
2 pkgs. Good Season's Italian dressing mix

Combine roast, beef broth & seasonings in a slow cooker. Cook on low for 10 -12 hours or on high for 5-6 hours or until meat is tender and shreds easily.

When it's done, shred meat with a fork & place back into juices in pot. Place meat on hoagie buns.

Melt mozzarella cheese on top or add roasted peppers if desired. Hot banana pepper slices are good too.

Note: You can brown the roast on both sides first in a hot skillet, but it's not necessary. I usually do.
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French Dip Sandwiches

3-1/2 to 4 lb. boneless chuck roast, trimmed
1 beef bouillon cube
1/2 c. soy sauce
1 bay leaf
3-4 peppercorns
1 tsp. dry rosemary , crushed (or fresh)
1 tsp. thyme
1 tsp. garlic powder
12 French sandwich roll,split

Place roast in crock pot. Combine soy sauce and next 6 ingredients and pour over roast. Add water to cooker until roast is almost covered.

Cook, covered on low 7 hours or until tender. Remove roast reserving broth; shred roast with fork. Place roast on rolls and serve with reserved broth for dipping. Serves 12
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Slow-Cooker Country-Style Pot Roast - America's Test Kitchen

1 (5 to 6 pound) boneless beef chuck or 2 smaller ones
Salt and Pepper
4 tsp. vegetable oil
3 onions, chopped medium
1 pound carrots, peeled and cut into 1 inch pieces
6 garlic cloves, minced
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 cup low-sodium beef broth
2 cups low-sodium chicken broth
1 Tbsp. minced fresh thyme or 1 tsp. dried
3 bay leaves
1/2 tsp. red pepper flakes
1/4 cup minced fresh parsley

Dry meat and then season with salt and pepper. Heat 2 tsp. oil in a 12-inch skillet over medium-high heat until just smoking. Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Add to the slow cooker.

Add the remaining 2 tsp. oil to the skillet and heat over medium heat until shimmering. Add onions, carrots, and 1/4 tsp. salt. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook about 15 seconds. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.

Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker. Cover and cook, on either low or high, until the meat is tender. 9to 10 hours on low or 6 to 7 hours on high.

Transfer the roast to a carving board and tent loosely with foil. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface. Discard the bay leaves. Puree the cooking liquid and vegetables in batches in a blender or use a stick blender right in the slow cooker. Stir in the parsley and season with salt and pepper to taste.

Slice roast 1/2 inch thick. Arrange the meat on a warmed platter and pour 1 cup of the sauce over the top. Serve, passing the remaining sauce separately.

Serves 6 to 8
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Sweet and Sour Pulled Pork

1 can (8 oz.) crushed pineapple in heavy syrup
1 can (6 oz.) tomato paste
1/2 cup apple cider vinegar
1/3 cup cornstarch
1/4 cup packed dark brown sugar
2 tablespoons soy sauce
2 cloves garlic, minced
1 1/4 teaspoons kosher salt
1/4 teaspoon crushed red pepper
3 pounds boneless pork rib-end loin roast
1 teaspoon chipotle-flavored hot pepper sauce, such as Tabasco

Sandwich rolls
Coleslaw

In a bowl, stir together pineapple with syrup, tomato paste, vinegar, cornstarch, sugar, soy sauce, garlic, salt and pepper flakes.

Place pork in a 3-quart slow-cooker. Pour pineapple mixture over pork. Cover; cook on low until very tender, about 8 hours. Transfer pork to plate; cool slightly.

Using two forks, shred pork; stir into sauce in slow cooker. Stir in hot sauce. Fill rolls with pork and, if desired, coleslaw.
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French Country Slow Cooker Chicken

1 med. onion, chopped
4 carrots, sliced
4 celery stalks, sliced
6 to 8 skinless, boneless chicken breasts, whole or cut up
1 tsp dried tarragon
1 tsp dried thyme
salt and black pepper to taste
1 can condensed cream of chicken soup
1 envelope dried onion soup mix
1/3 cup white wine or apple juice
2 Tbsp cornstarch

Place onion and carrots in bottom of slow cooker. Arrange chicken pieces over vegetables. Sprinkle with tarragon, thyme, salt and black pepper. Pour soup over chicken and seasonings.

Sprinkle onon soup mix over chicken and soup. Cover and cook on HIGH for 3 to 4 hours, stirring once.

Twenty minutes before serving, whisk together in small bowl wine or apple juice and cornstarch. Stir until smooth. Pour mixture over chicken; stir well.
Uncover and cook on HIGH 15 minutes or until sauce thickens. Stir again.
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Garden Corn Soup - Southern Living

1 lb frozen whole kernel corn
2 Tbsp flour
1 small onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
32 oz chicken broth
15 oz can diced tomatoes
1 vegetable bouillon cube
½ tsp dried marjoram
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
¼ cup chopped fresh parsley

Put corn in the crockpot and sprinkle with flour. Stir to mix. Put remaining ingredients (except for the parsley) in the crockpot and cover. Cook on high for 5 hours or low for 9 hours. Stir in parsley just before serving.
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Beef Stew with Herb Dumplings

2 pounds beef boneless bottom or top round, cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) sliced mushrooms, drained
3/4 cup dry red wine or beef broth
1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon dry mustard, such as Coleman's
1/4 teaspoon freshly ground black pepper
1/4 cup water
3 tablespoons all-purpose flour
Herb Dumplings (below)

Mix all ingredients except water, flour and Herb Dumplings in slow cooker.

Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables and beef are tender. Mix water and flour; gradually stir into beef mixture.

Prepare Herb Dumplings. Drop dough by spoonfuls onto hot beef mixture. Cover and cook on high heat setting 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

For Herb Dumlings:

Mix 1-1/2 cups Bisquick, 1/2 teaspoon dried thyme leaves and 1/4 teaspoon dried sage leaves, crumbled. Stir in 1/2 cup milk just until baking mix is moistened.

I remember thinking more than once that I need to do that pork loin recipe, Winchester!

There's also this site:

http://crockpot365.blogspot.com/

Since I'm vegetarian, I pretty much only make soups and stews and chilis in my Crockpot. This Thanksgiving I'm going to try cooking my Tofurky in it instead of roasting it in the oven. I bought a slow cooker recipe book a while back, and have adapted some of the meaty recipes to be non-meaty. Allrecipes.com has lots of recipes too, and other websites of course. Have fun with it!

This isn't mine, got it here. I found some ribs at the bottom of my deep freezer and it was pretty damaged with freezer burn. I tried the recipe anyway (we used Masterpiece) and omg it was to die for! We make the BBQ sauce and use it on other dishes as well.

Beef Back Ribs
Rib Recipe – Crock Pot Sweet ‘n’ Spicy Ribs

~~~Sauce~~~
Mix together in a large crock pot:
5 cups barbecue sauce, your favorite recipe or brand
3/4 cup brown sugar
1/4 cup honey
2 TB Cajun seasoning
1 TB garlic powder
1 TB onion powder

Mix well and remove 1 cup of sauce and reserve in the refrigerator for dipping.

~~~Ribs~~~
Place in crock pot on top of sauce:
6 lb. pork or beef ribs, cut into 3 rib portions

Mix well to coat ribs with sauce.

Cover and cook on LOW heat setting for 8 hours or until meat is tender.

Uncover, remove ribs.� Skim fat from sauce.� Serve with reserved sauce for dipping.

Makes 10 servings.

ParsleySage, I love, love, love your pictures! How cool! That chicken looks delicious!

odiakkoh, thanks for the recipe! I'll try it once we get more into cooler weather; it sounds so good.

kluchetta, you won't be sorry if you try that recipe for the pork. I'm serious. It's turned into one of our favorite pork recipes now.

Stephanie, that Robusto Chicken sounds yummy, too, and so do the other ones.

Thanks for all the recipes!

OK, that literally made my mouth water!