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Layer ingredients in your crock pot (can cook up to 8 hours on high).
When cooked, add one container of sour cream, and mix. If sauce is too thin, add a bit of flour and allow to thicken.
Serve over brown or white rice (cooked in microwave)
Layer ingredients in your crock pot (can cook up to 8 hours on high).
Add some flour to thicken. Serve over cooked egg noodles or masked potatoes.
Save the leftovers of this for a nice vegetable beef soup. Just add vegetables! Delish!
Layer ingredients in your crock pot (can cook up to 8 hours on high).
When cooked, add one container of sour cream, and mix well. Serve over cooked egg noodles.
Don't forget to serve each of these with a vegetable of your choosing. They all microwave nicely the next day, too!
By skibum1910 from Prospect, KY
Editor's Note: Do you have any favorite slow cooker recipes that you would like to share? Post them here!
By
01/22/2010
Italian Chicken
Place 4 boneless skinless chicken breasts in crockpot. Add 1/4 cup water. Sprinkle with 1 package of Italian salad dressing mix. Cook on low for 3 to 4 hours (longer if using frozen breasts). In small bowl mix together 1 pkg (8 oz) cream cheese and 1 can of condensed cream of chicken soup and a couple of tablespoons of liquid from chicken in crockpot, beating until well blended. Stir in 1 can (4 oz) of drained mushroom stems & pieces. Pour over chicken and cook 1 hour longer. Serve over rice or noodles.
By
01/20/2010
Crock Pot Apricot Chicken
This super simple four ingredient crock pot recipe is so delicious and flavorful. Serve over hot cooked rice, pasta, or couscous.
6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French salad dressing
1 cup apricot preserves or jam
In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crock pot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.
Serve with hot cooked rice or pasta. Serves 6
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All Day Crock Pot Beans
2 cups dried pinto beans
6 cups water
1 medium onion, chopped
6 beef or chicken bouillon cubes
2 teaspoons dried crushed red chili peppers ( maybe 1 t.. )
2 teaspoons garlic, or to taste
2 T. ham seasoning or several slices thick bacon, remove after several hrs.
Wash beans and discard any blemished beans. In a 4 quart slow cooker, bring water to a boil. Drop in beans and cook briskly for 2 minutes. Turn off heat, cover and let soak 1 hour. Add onion, garlic, crushed chilies, bouillon, seasoning and bring to a boil over high heat. Reduce heat to its lowest setting and simmer tightly covered for 5 1/2 hours or until tender. Add water as necessary. Salt can be added at the end if desired.
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Baked Sweet Potatoes in the Crock pot
5 medium sweet potatoes or yams
Wash potatoes. Drain but do NOT dry. Set in the
crock pot. Cover and cook on low for 4 to 6 hours
(depending on size of potatoes).
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Creamy Crock Pot Hash Browns
2-lb. pkg. frozen cubed hash browns
2 cups cubed or shredded American cheese
2 cups sour cream
1 can cream of celery soup
1 can cream of chicken soup
1/2 lb. bacon, cooked and crumbled ( or cubed ham )
1 medium onion, chopped
1/4 cup melted butter
1/4 tsp. pepper
Place potatoes in slow cooker. Combine remaining ingredients and pour over potatoes. Mix well. Cover and cook on low 4-5 hours or until potatoes are tender
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Chocolate Crock Pot Pudding Cake
This is absolutely amazing - rich, moist, dark chocolate and a cinch to make.
1 Pkg. any chocolate cake mix
1 Pkg. Instant chocolate pudding mix (large size)
2 C sour cream (16 oz.)
4 eggs
1 C water
3/4 C vegetable oil
1 C semisweet chocolate chips
Whipped cream or ice cream -- optional
In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a 5-quart slow cooker that has been coated with nonstick cooking spray. Cover and cook on Low for 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs. ( If your crock pot cook hot, start checking cake in 5-5 &frac; hrs. to make sure it doesn't burn.)
Serve in bowls with whipped cream or ice cream, if desired.
***Fudge sauce*** ( not needed but sinfully delicious on hot cake )
1 cup sugar
1/4 cup cocoa, mixed with 1 tablespoon oil
2 tablespoons margarine
2/3 cup canned milk ( not Eagle Brand )
1/4 teaspoon salt
1/2 teaspoon vanilla
For Fudge Sauce: Heat sugar and milk to rolling bowl, stirring constantly. Boil 1 minute and stir in chocolate (cocoa and oil mixed). Beat over heat until smooth.
Remove from heat; mix in salt, margarine and vanilla. Cover and refrigerate any remaining sauce.
Below you can read previous posts and comments about this topic. The discussions on this page has been archived 1 time. Select a discussion and read the feedback here.
(Archived Jan 20, 2010)Crockpot Recipes
Feedback:
Jody's Recipe
Mix onion soup mix with soup can full of water. Place all ingredients in crock pot. I cooked it on low all day. Serve over noodles. I used corn starch to thicken the sauce into something more substantial, and added some peas to the noodles at the end of their cooking for added flavor.
Crock Pot Macaroni and Cheese 8 oz. macaroni or med shells, cooked al dente and drained 1-12 oz can of evaporated milk 1 1/2 cups milk 4 cups grated cheddar cheese 2 eggs, beaten 1 tsp. salt 1/2 tsp. pepper
Cook noodles and drain. Combine all ingredients, reserving 1 cup of cheese and pour into crock pot that has been well-greased or sprayed with non stick spray. Sprinkle remaining cheese on top. Cook on low for 4-5 hours or until sides are golden. DO NOT STIR while it is cooking.
This is my ALL TIME FAVORITE:
Chicken (or pork) in the crockpot
Place one chicken breast per square of foil. Sprinkle with the dry mix, as much or little as you like. Wrap as little foil packets. Layer in crock pot (do NOT add any water). Cook on low 8-10 hours.
Comes out moist and juicy and yummy. I usually do 4-6 breasts at a time and save the extra dry mix in a zip bag for next time.
Chicken-fried Chops: I got this recipe from Country Living magazing - very easy and tasty! 1/2 cup flour salt to taste 1 1/2 tsp ground mustard 1/2 tsp garlic powder 6 pork loin chops (3/4 inches thick) 2 Tbsp. oil 1 can (10.75 oz) condensed cream of chicken soup, undiluted 1/3 cup water
In shallow bowl, combine flour, salt, mustard and garlic powder (Note: I added fresh ground back pepper). Dredge pork chops. In skillet, brown the chops on both sides in oil. Place in crock pot. Combine soup and water (Note: I added minced garlic and fresh ground black pepper). Pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. The meat got super tender and was very tasty. My DH spooned the sauce over his rice for added flavor.
Enjoy! (12/13/2000)
By Anonymous
Mix the milk, soup, ham and dash of pepper together. Put half potatoes in bottom of crockpot. On top of that put half of the onions. Pour half of soup mixture on top. Repeat the layers. Cook on low for 6-8 hours until done. I usually spray the crockpot before hand so the ingredients don't stick. I serve with green peas, jello salad and rolls. (01/06/2001)
Also try: http://southernfood.about.com/food/southernfood/cs/crockpotrecipes1/index.htm Good success! (02/25/2001)
By raptorrunner
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