Your favorite Crockpot Recipes

18 years ago

Thanks Gardengirl for the idea!

I would like to help my daughter get into cooking a bit more. She has very little time right now, so I am looking for your best crockpot recipes. I plan to put them on nice recipe cards (with proper credit, of course!) and give them to her along with the crockpot I got as part of her Xmas gift.

Care to share your favorites? I'll start with Ginger's French Dip Sandwiches. We love them!

CROCKPOT FRENCH DIP SANDWICHES

2 cups water

1/2 cup soy sauce

4 whole peppercorns

1 tsp dried rosemary

1 tsp dried thyme

1 bay leaf

1 tsp garlic powder (had none so used 1 minced garlic clove)

3 lb boneless beef chuck roast, trimmed

8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover.

Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

Posted by Ginger St. Thomas

Linda

Featured Answer

pat_t

18 years ago

Here are a few of my family's favorites:

LEIGH'S BAKED BEANS FOR CROCKPOT

1 lb. ground beef
1/2 lb. bacon (diced)
1 medium sweet onion (diced)
1 red bell pepper (diced)
1/3 cup white sugar
1/2 cup brown sugar
1/2 cup light corn syrup
3/4 cup ketchup
1/2 cup barbeque sauce
1 tsp. each: salt, pepper, chili powder
1 Tblsp. mustard
1 can each: pork and beans, pinto beans, navy beans, and white butter beans.

Brown ground beef, bacon, onion, and pepper, drain. Put this in crockpot and add the rest of the ingredients. Cook all day on low heat.

SLOW-COOKER ADOBO PORK SANDWICHES WITH ROSEMARY-GARLIC MAYONNAISE

2 cups canned chopped tomatoes, drained
1 Tblsp. brown sugar
1 Tblsp. chili powder
3 Tblsp. red wine vinegar
3 Tblsp. adobo sauce
1 Tblsp. honey
2 garlic cloves, chopped
4-1/2 lbs. pork shoulder
6 sandwich buns
Rosemary-Garlic mayonnaise (recipe follows)
Toppings: lettuce leaves, tomato slices

Process first 7 ingredients in a blender or food processor until mixture is smooth. Cut pork in half, and place in a 5-quart slow cooker. Pour tomato mixture over pork. Cook on HIGH for 8 hours; remove from slow cooker. Cool slightly; shred and serve on buns with Rosemary-Garlic mayonnaise and desired toppings. Yield: 6 servings.

Rosemary-Garlic Mayonnaise
1/2 cup mayonnaise
2 garlic cloves, minced
1 Tblsp. chopped fresh or dried rosemary
1 Tblsp. lemon juice
1/8 tsp. salt

Stir together all ingredients. Chill. Yield: 1/2 cup.

Recipe from Southern Living magazine, Sept. 2001 issue.

CROCKPOT MACARONI AND CHEESE
8 oz. elbow macaroni, cooked and drained
4 cups shredded sharp cheddar cheese, divided
1 (12 oz.) can evaporated milk
1-1/2 cups milk
2 eggs
1 tsp. salt
1/2 tsp. pepper

Place cooked macaroni in slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup cheese; add rest of cheese and the other ingredients to the macaroni. Mix well. Sprinkle remaining cheese on top. Cook on HIGH at least 2-1/2 hours. Do not remove cover or stir until ready to serve.

Recipe courtesy of Mr. Food.

CROCKPOT CHINESE PEPPER STEAK

1-1/2 lbs. steak (any cheap cut)
2 Tblsp. vegetable oil
1 clove garlic, minced
1/2 tsp. salt
1/4 cup reduced sodium soy sauce
1 tsp. sugar
1 cup bean sprouts
1 cup tomatoes, diced
2 green peppers, sliced in strips
1 Tblsp. cornstarch
2 Tblsp. water
1 large onion, cut in chunks

Cut steak in strips. Brown steak in oil. Mix garlic, salt, soy sauce, and sugar; pour over steak. Cook 6 hours on low in crockpot. Turn to high and add sprouts, tomatoes, green peppers, and onion. Dissolve cornstarch in water and add for thickening. Cover and cook an additional 30 minutes to 1 hour. Serve over hot cooked rice.

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Comments (10)

pkramer60
18 years ago
Linda, what about a pot roast?

1 chuck roast, visable fat removed
1/2 cup flour-seasoned wth salt and pepper
Carrots
celery
Onions
thyme
bay leave, 1 or 2
salt and pepper
1 can beef stock
1 cup of merlot
garlic cloves, 2 or more, smashed or minced

Dredge the roast in the seasoned flour and brown in a heavy bottomed skillet

Add roast and remaining items to slow cooker and simmer on low for 6 to 8 hours until meat is tender. Skim off any visable fat from the gravy. Serve with mashed potatoes or wide egg noodles.
donnar57
18 years ago
I posted one earlier over in the pot roast thread, so feel free to snitch that one. Every time I make it for guests, they ask for the recipe.

Here's another one that I do about every 6 weeks or so during the winter months...it's called "That Bean Dish" since no one can ever remember it's real name.

1 lb. hamburger (browned in the microwave works)
2 1 lb. cans of pork-n-beans (any brand, but we like
Van De Camps - you can also use Bush's canned baked beans)
1 15 oz can dark red kidney beans, drained
About 1 tbsp ketchup
garlic and onion powder to taste

Brown the hamburger first and put it in the slow cooker. Add the pork and beans, then the drained kidney beans. Stir. Put in a little garlic and onion powder, then the ketchup. Stir. Cook on low for about 6 hours. If you need more time, utilize a timer as the hamburger can burn too easily.

DonnaR/CA
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Here are a couple of our family favorites: SLOW-COOKER ADOBO PORK SANDWICHES WITH ROSEMARY-GARLIC MAYONNAISE 2 cups canned chopped tomatoes, drained 1 Tblsp. brown sugar 1 Tblsp. chili powder 3 Tblsp. red wine vinegar 3 Tblsp. adobo sauce 1 Tblsp. honey 2 garlic cloves, chopped 4-1/2 lbs. pork shoulder 6 sandwich buns Rosemary-Garlic mayonnaise (recipe follows) Toppings: lettuce leaves, tomato slices Process first 7 ingredients in a blender or food processor until mixture is smooth. Cut pork in half, and place in a 5-quart slow cooker. Pour tomato mixture over pork. Cook on HIGH for 8 hours; remove from slow cooker. Cool slightly; shred and serve on buns with Rosemary-Garlic mayonnaise and desired toppings. Yield: 6 servings. Rosemary-Garlic Mayonnaise 1/2 cup mayonnaise 2 garlic cloves, minced 1 Tblsp. chopped fresh or dried rosemary 1 Tblsp. lemon juice 1/8 tsp. salt Stir together all ingredients. Chill. Yield: 1/2 cup. Recipe from Southern Living magazine, Sept. 2001 issue. CROCKPOT CHINESE PEPPER STEAK 1-1/2 lbs. steak (any cheap cut) 2 Tblsp. vegetable oil 1 clove garlic, minced 1/4 cup reduced-sodium soy sauce 1 tsp. sugar 1 cup bean sprouts 1 cup tomatoes, diced 2 green peppers, sliced in strips 1 Tblsp. cornstarch 2 Tblsp. water 1 large onion, cut in chunks Cut steak in strips. Brown steak in oil. Mix garlic, soy sauce, and sugar; pour over steak. Cook 6 hours on low in crockpot. Turn to high and add sprouts, tomatoes, green peppers, and onion. Dissolve cornstarch in water and add for thickening. Cover and cook an additional 30 minutes to 1 hour. Serve over hot cooked rice. LEIGH'S BAKED BEANS FOR CROCKPOT 1 lb. ground beef 1/2 lb. bacon (diced) 1 medium sweet onion (diced) 1 red bell pepper (diced) 1/3 cup white sugar 1/2 cup brown sugar 1/2 cup light corn syrup 3/4 cup ketchup 1/2 cup barbeque sauce 1 tsp. each: salt, pepper, chili powder 1 Tblsp. mustard 1 can each: pork and beans, pinto beans, navy beans, and white butter beans. Brown ground beef, bacon, onion, and pepper, drain. Put this in crockpot and add the rest of the ingredients. Cook all day on low heat.
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In case you're interested in adding international recipes, here are my two favourite meatball recipes, one from Germany and the other from Mallorca, Spain. (Poached meatballs in lemon & caper sauce.) Here is a German dish which originated in Königsberg, former capital of eastern Prussia, now part of Russia and called Kaliningrad. Having a pleasant, mild flavour, these meatballs are also a low calorie dish as they are cooked in water. They're well known in most German households and are often a family favourite. Ingredients: 1/2 lb finely ground veal (225 grams) 1/2 lb finely ground lean pork (225 grams) 1 large onion - peeled and finely chopped 8 finely chopped + 2 finely chopped later for sauce (total 50 grams) 2 TBS capers finely chopped + 1 TBS whole capers later for the sauce 1 lg egg, beaten 3 slices firm crusts removed, soaked in water juice of 1/2 lemon - or juice of whole lemon if it is very small 2 bay leaves 2 whole cloves (aromatic spice cloves) 1/2 TBS oil for frying onion 2 TBS flour mixed with water salt & freshly ground pepper 1. Sauté onion gently until golden and put aside. 2. Mix the two ground meats with 8 of the chopped anchovies, 2 TBS chopped capers, beaten egg and the soaked bread which has been squeezed dry. Then mix in the cooled fried onion and some salt and pepper. 3. In a wide saucepan put 3 3/4 cups of water and add some salt, the lemon juice, bay leaves and cloves. Bring to the boil. 4. Meanwhile form large meatballs with hands and place on a plate - about 14 meatballs. If water boils, turn off until all meatballs are formed. and bring it slowly back to the boil then lower heat and let simmer gently for 30 minutes. Turn meatballs once or twice during this time. 6. When cooked, remove meatballs with slotted spoon to a casserole and keep warm. Mix flour and cold water to a paste and add to the cooking water, stirring to thicken. Add the last two anchovies, chopped fine and 1 TBS whole capers. Bring to the boil and simmer 2 - 3 minutes. Pour and serve with boiled potatoes and green beans. I actually had more sauce than what appears here in the photo. I kept the rest in the pot on the stove for keeping hot. Note: They turned out very well. My lemon was VERY juicy and as I used all the juice, it was a bit too much. Go easy on the lemon juice if it is a large lemon. SharonCb ************************************* Here's a favourite dish from the Island of Mallorca, Spain. - 4 servings 700 grams ground veal (I use 1/2 pork & 1/2 veal) 3 eggs - beaten 1 medium onion - minced 2 cloves garlic - minced flat-leaf parsley - lots 2 teasp oregano 2 teasp thyme 2 teasp sweet paprika powder 2 teasp salt fresh ground black pepper cooking oil 3 medium very ripe tomatoes - (skinning is optional) chopped 1/2 cup milk & 1/4 cup water flour 4 - 6 medium potatoes, peeled and cut into chips (french fries) Utensils needed: - small frying pan about 6 inches diameter - medium or large frying pan or chip fryer - earthenware or ceramic stovetop casserole with lid 1) Mix meat with beaten egg, minced garlic, 2/3 of the chopped onion, salt & pepper, herbs and paprika. Add a few stalks of parsley chopped fine. Mix all together. 2) Pour about 1 cm oil into small frying pan and put on medium heat. Put some seasoned flour (s&p) on a dinner plate and using a small spoon, scoop out meat mixture and begin forming meatballs with help of floured hands, rolling them in flour as needed. Put them on floured plate and when you have six and oil is hot, put them carefully using spoon into the small frying pan to brown. 3) After two or three minutes turn meatballs over using a small spoon. Continue forming more meatballs. 4) As meatballs brown, remove and put them into casserole dish, adding the fresh ones to the pan, six at a time. 5) When done, strain out any burned bits in the frying pan oil and put in the rest of the onion with the tomato, as well as a handful of minced parsley. Cook on medium heat. 6) After a few minutes add the milk and water. Taste and if tomato flavour is too sharp add a pinch of sugar, also some salt. Pour sauce over meatballs in casserole, (optional is pour it through a sieve for finer sauce) put on low heat with lid and simmer very gently 20 minutes, checking and turning them over once. 8) Prepare potatoes and in oil in large frying pan or chip fryer begin making the french fries a few at a time, salting them and keeping them hot in oven. Put a few chips on top of the meatballs, add a bit of chopped parsley and serve at table with extra chips on each plate. Source: Adapted from 'Cocina selecta Mallorquin' SharonCb
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dinkans
18 years ago
I love my crockpot! I use it several times each week for things like chili, Mexican seasoned ground beef, sloppy joe mix, spaghetti sauce, baked beans, et . Though I don't eat hot dogs, my boys like them when I throw a package, dry, into a crockpot and let them cook several hours in their own juices. This works equally well with Polish sausage. My DIL got a nice stainless steel crockpot, a couple of slow cooker cookbooks and a set of stainless steel serving pieces wrapped up toghether for her birthday. She loved it!
woodie
18 years ago
GINGER'S ITALIAN BEEF

Posted by: Ginger_St_Thomas (My Page) on Sat, Apr 26, 03 at 7:28

One 3-4 lb roast beef (rump roast or sirloin tip)
1 jar pepperochini peppers, juice & all
1 can beer
1 can beef bouillon

Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.)
Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~

Posted by: JoeEkaitis (My Page) on Fri, Dec 27, 02 at 13:38
SAUSAGE AND LENTIL SOUP

1 large onion, chopped
1 bulb garlic, minced
1 lb. dry lentils
2 tsp. Italian seasoning
2 14.5 oz. cans chicken broth
2 broth cans water
1 lb. sweet or hot turkey Italian sausage, whole links
2 bay leaves

Combine onion, garlic, lentils, Italian seasoning, broth, and water in slow cooker. Add sausage links and float bay leaves on top. Cover and cook 10 hours on Low. Discard bay leaves. Remove sausage links and allow to cool 15 minutes. Meanwhile, stir soup for 2 minutes to puree' some of the lentils, which will thicken the soup. Slice cooled sausage and return to soup. Serve with biscuits or cornbread for a "meal in a bowl."

Crock Pot Lemon Chicken
Posted by: san_ (My Page) on Mon, Jul 26, 04 at 17:27

3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper)
brown the chicken in a skillet (I usually skip that)
mix together in a crock pot:

6 oz can of lemonade
1 tsp balsamic vinegar
3 T brown sugar
3 T catsup
add the chicken and cook on high for 3 to 4 hours
Serve over rice.
minsue67
18 years ago
Here are a couple of T&T from our house that get made quite often

***Sweet and Tangy Chicken***

8 boneless skinless chicken breast halves
2 (18 oz) bottles of BBQ sauce
1 (20 oz) can pineapple chunks, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
Hot cooked rice (I use Uncle Bens original long grain wild rice.)

Place 4 chicken breasts in slow cooker. Combine next 5 ingredients and pour 1/2 over the chicken. Top with remaining chicken and sauce. Cover and cook on low 8-9 hours or until chicken is tender. Serve over rice.
Makes 8 serving but can easily be cut in 1/2 for 4 servings.

***Creamy Red Potatoes***

2 pounds small red potatoes, quartered
1 (8 oz) cream cheese
1 (10-3/4 oz) can condensed cream of potatoe soup,
undiluted.
1 envelope ranch salad dressing mix

Place potatoes in slow cooker. In small mixing bowl beat cream cheese, soup and dressing mix until well blended. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender. Makes 4-6 servings. This can be easily doubled.
jcrowley99
18 years ago
This is my all time favorite crock pot recipe. It was my dads recipe, we have it on Christmas Eve every year.

Dad's Baked Beans
Description:
Ingredients:

1/2 Lb Bacon

2 Tbsp bacon drippings

3 Lb 7 oz (large can) Baked Beans

1/4 cup brown sugar

1 tsp mustard

1 large onion, chopped

2 Tbsp worcestershire sauce

Directions:
1. Place beans in crock and set on low, cover and begin cooking.
2. Fry bacon until crisp. Remove bacon and cool. Crumble bacon into small pieces. Discard all but needed bacon grease.
3. Brown onion in bacon grease.

4. Add all ingredients to beans,mix well.

5. Cook on low, covered, for 4 hours, stirring occasionally.
annie1992
18 years ago
I like mine best for bean soup or pea soup. I don't really have recipes, I just dump a bag of beans or peas in the crock, add a ham bone if I have it, some diced bacon or leftover ham if I don't. Add a chopped onion, a chopped carrot, salt and pepper, water to cover. Let it cook all day and you have a nice pot of beans or soup when you get home. Ashley likes me to add cubed potatoes to the pea soup....

Annie
doucanoe
Original Author
18 years ago
YUM! So many super recipes! Thanks, and keep 'em coming!

(My kid will thank you, too!)heehee

Linda
diana55
18 years ago
I made these ribs and they were fantastic!!! SLOW COOKER BARBACUE RIBS
INGREDIENTS
4 pounds pork baby back ribs salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Your favorite Crockpot Recipes

pat_t

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Your favorite Crockpot Recipes

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