I just got a 3 quart slow cooker. I am looking for recipes for simple soups, stews and casseroles and any other recipes for a slow cooker. Thanks so very much.
Irene from Nova Scotia, Canada
I discovered that I can put together a pot roast in minutes.
In the morning, put in the crockpot in this order:
1 frozen roast
1 envelope onion soup mix
1 cup water
1 can of condensed cream of mushroom on top of meat
any vegetables around the meat
In 8 hours, the roast is tender, with a nice coating from the soup and a nice sauce with vegetables.
My second recipe is from my daughter's cooking class:
Chicken parts or 1 whole chicken
1 can fruit cocktail
Combine and cook all day. Delicious!
Your local library should have cookbooks just for crockpots, too. It's a great place to get ideas for your recipes. Look for the "Fix it and Forget it" Cookbooks, those have easy and yummy recipes in them.
I made this the other day and can't remember where I got the recipe but it was delicious!
1 beef roast
1 pkt onion soup mix dry
1 pkt ranch dressing mix dry
1 pkt Italian salad dressing mix dry
Put roast in crock pot. Sprinkle dry mixes over top. Pour 3 cups of water around the roast, being careful not to pour over the powder. Cook on low 7-8 hours or in a covered dish in oven on 350 for 2 hours. I flipped the roast over the last hour and added a bag of baby carrots and halved onions. I served it with buttered noodles and it was so good!
Go to www.allrecipes.com for great slow cooker recipes.
Crockpot Kielbasa Casserole
1 Pkg. Turkey Kielbasa or Smoked Sausage
1 Bag Frozen Texas Hash Browns (with onions & peppers in them)
1 Can Cream of Chicken Soup
1 Can Cheddar Soup*
Slice kielbasa up in chunks. Add all ingredients to GREASED slow
cooker/Crock Pot, stir. Cover and cook on LOW all day (don't cook past 9
hrs) or HIGH for 4-6 hrs.
Note: I think you could also use cream of mushroom or cream of celery
soup if you didn't want the cheddar soup.
Thai Pork with Peanut Sauce*
Recipe By :Beth Hensberger and Julie Kaufmann
Serving Size : 4
2 pounds trimmed boneless pork loin -- cut into 4 pieces
2 large red bell peppers -- seeded and cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 garlic cloves -- minced
1/4 cup creamy peanut butter
1/2 cup chopped scallions
1/4 cup chopped dry-roasted peanuts
2 limes -- cut to make 8 to 12 wedges
Coat the slow cooker with non-stick cooking spray. Put the pork, bell
peppers, teriyaki sauce, rice vinegar, red pepper flakes and garlic in the
cooker. Cover and cook on low heat until pork is fork tender, 8 to 9 hours.
Remove pork from the cooker and coarsely chop. Add the peanut butter to the
liquid in cooker, stir well. Return pork to the sauce and toss.
Serve in shallow bowls over hot jasmine rice and sprinkle each serving with
scallions and peanuts. Pass lime wedges. Makes 4 servingss.
Cheesy Crock-Pot Chicken
6 boneless skinless chicken breasts
salt and pepper to taste
garlic powder to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in crock pot. Cook
on low 6-8 hours. Serve over rice or noodles.
I have made a delicious italian beef roast in the crock pot: use a good roast and add approx. half a large jar of the giardiniera (Vienna makes a good one, not sure if you can find it in Nova Scotia) that you find in the deli or italian section of the store. I use the "mild" version. You can add a little water, cover it up and cook all day on low. You will have delicious italian beef roast, it's really good!
(Pronounce biryani as beer-YAH-nee)
Lay into the crock pot, in order:
1 whole chicken (quartered or cut up, as you like it)
1 pound red, white, or Yukon gold potatoes, halved or quartered
1/2 pound shredded carrot
1 white or red onion, sliced thinly as if for French onion soup
1 green or red bell pepper, diced (bonus points if you use 1/2 of each color)
2 8oz cans chicken broth
1 can crushed tomatoes in sauce or water
1/3 to 1/2 packet "Kitchens of India" Chicken Biryani sauce blended with 1/4 cup tamari or soy sauce
1 bay leaf
1/4 cinnamon stick
1 cardamom pod
I make this dish on Friday night in order to be able to serve hot lunch and dinner on Saturday. Therefore, I set it to the lowest setting and just walk away. You can even start with a frozen chicken, if this is your plan, and it'll be done by lunchtime the next day.
If you want to make this in the morning before work and eat it in the evening after work, choose the highest setting for six to ten hours.
Careful with the amounts, though. I've got a 5-quart crock pot. Since you've got a 3-quart crock pot, you'll want to cut everything roughly in half.
This is the easiest pork roast ever, if you have a Costco nearby. Purchase one of their Garlic & Onion Marinated Pork Roasts. Put it in your crock pot with 2 cups of apple cider vinegar. Cook on slow 6-8 hours. When done, slice and serve. Or while still in pot (Drain and reserve liquid.), shred roast with knife and fork. Add enough reserve liquid to moisten or you can add your favorite bar-b-que sauce and heat to warm. Great alone or on buns.
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