Crockpot Recipes
Slow Cooker Chicken and Dumplings
Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker.
Cook until the dough is no longer raw in the center.
Nutrition Facts
Per Serving: 385 calories; 18 g fat; 37 g carbohydrates; 18.1 g protein; 45 mg cholesterol; 1245 mg sodium.
Slow-Cooker Peach Cobbler
Ingredients
4
cups fresh or frozen sliced peeled peaches
1/4
cup sugar
1
cup Original Bisquick™ mix
1/2
cup sugar
1
cup milk
Ice cream or whipped cream
Steps
1
Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
2
In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
3
Cover; cook on low heat setting 3 hours or until cobbler is set in center.
4
Serve cobbler with ice cream.
sent in by:Merrie
Chicken Philly Cheese Steak
Ingredients
1 lb skinless, boneless chicken breasts
2 tbsp light butter
1 large onion (sliced)
2 green peppers (thinly sliced)
6 slices reduced fat provolone cheese
2 garlic cloves (chopped)
2 tbsp steak seasoning
6 small rolls
Salt and pepper to taste
Instructions
Slice chicken into thin strips.
Toss in a bowl with salt, pepper, and steak seasoning.
Place butter in crock pot.
Place onions and green peppers on top, then add in the chicken.
Cover and cook on low for 4-5 hours.
Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese.
Serve immediately.
sent in by:Merrie
Slow-Cooker Peach Cobbler
Ingredients
4 cups fresh or frozen sliced peeled peaches
1/4 cup sugar
1 cup Original Bisquick™ mix
1/2 cup sugar
1 cup milk
Ice cream or whipped cream
1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
4 Serve cobbler with ice cream.
sent in by:Merrie
Slow-Cooker Southwestern Pot Roast
8 small red potatoes, cut in half
3-pound beef boneless arm roast, trimmed of fat
2 tablespoons Gold Medal™ all-purpose flour
1 pound baby-cut carrots
1 jar (16 ounces) Old El Paso™ Thick 'n Chunky salsa
Steps
1 Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
2 Cover and cook on low heat setting 8 to 10 hours.
3 Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.
sent in by:Merrie
Slow-Cooker Cheesy Ham and Noodles
Ingredients
12 oz uncooked linguine
3 cups half-and-half
2 cups shredded Swiss cheese (8 oz)
1 cup frozen sweet peas (from 12-oz bag), thawed
1 tablespoon Dijon mustard
12 oz lean cooked ham steak, chopped
1 container (10 oz) refrigerated Alfredo pasta sauce
Steps
1Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 4-quart saucepan, cook linguine 5 minutes in boiling water; drain. Place linguine in slow cooker. Add half-and- half, 1 cup of the cheese, the peas, mustard, ham and Alfredo sauce; stir gently to blend. Sprinkle with remaining 1 cup cheese.
2 Cover; cook on Low heat setting 3 hours or until linguine is tender.
sent in by:Merrie
Slow Cooker Drip Beef Sandwiches
These tender, juicy Slow Cooker Drip Beef Sandwiches are the perfect game day grub but make an excellent choice for any day of the week.
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Servings
Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.
Ingredients
1 3-1/2 to 4 pound boneless beef chuck shoulder pot roast
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
2 teaspoons garlic pepper
1/2 teaspoon salt
2 tablespoons butter
1 small white or yellow onion thinly sliced
1 large or 2 small bell peppers thinly sliced
1 8 ounce package cremini (brown button) mushrooms, roughly chopped
1 teaspoon minced garlic
6 to 8 hoagie rolls
6 to 8 slices provolone cheese
Instructions
Trim roast of excess fat and cut into large 3 or 4 large chunks. Place in slow cooker. Pour beef broth and Worcestershire around roast. Sprinkle with Italian seasoning, garlic pepper, and salt. Cover and cook on LOW for 7 to 9 hours or until beef can easily be shredded.
Skim and discard fat from surface of cooking liquid (see note below for my tips). Use two forks to shred beef into the cooking liquid. Keep warm.
When ready to serve, melt butter in a saute pan over medium heat. Add onion and bell peppers and cook, stirring occasionally, for about 4 minutes or until veggies have softened slightly. Add mushrooms and garlic and cook for an additional 2 minutes, until mushrooms have softened. Season with salt and pepper to taste and remove from heat. Transfer cooked veggies to the slow cooker with shredded beef. Load up hoagie rolls with beef and veggies and a slice of provolone cheese and pop them under your broiler until cheese has melted and bread is lightly toasted.
sent in by:emeraldmanor
Slow Cooker Sweet Fire Chicken
Prep time 10 mins
Cook time 4 hours
Total time 4 hours 10 mins
Saucy sweet and spicy Asian chicken made healthier at home in your slow cooker!
Serves: 4
Ingredients
3-4 boneless skinless chicken breasts, cut into bite-size pieces
1 red bell pepper, chopped
1 can pineapple chunks, drained
sauce
2 teaspoons minced garlic
1-2 teaspoons crushed red pepper flakes
? cup sugar
1 cup water
2 tablespoons sweet red chili sauce
½ teaspoon salt
4 tablespoons cold water + 3 tablespoons corn starch
Instructions
Add chicken, chopped red peppers, and pineapple to a greased slow cooker.
In a medium bowl whisk together sauce ingredients except for the 4 tablespoons cold water + 3 tablespoons corn starch. Pour sauce into the slow cooker and give everything a stir. Cover and cook on high 2-3 hours or on low 4-5 hours.
About 30 minutes before serving, take the lid off of the slow cooker. In a small bowl whisk together the remaining cold water and corn starch. Set the slow cooker on high (if it isn't already) and pour the corn starch slurry into the pot, stir, then cover and cook another 30 minutes or until ready to serve. Stir just before serving.
Serve with steamed rice or fried rice if desired.
sent in by:emeraldmanor
Slow Cooker Potato and Corn Chowder
Yield: 8 servings Prep Time: 10 minutes Cook Time:
8 hours Total Time: 8 hours, 10 minutes
The easiest chowder you will ever make. Throw everything in the crockpot and you’re set! Easy peasy!
Print Recipe
Ingredients:
24 ounces red potato, diced
1 (16-ounce) package frozen corn
3 tablespoons all-purpose flour
6 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup heavy cream
Directions:
Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.
Serve immediately.
sent in by:emeraldmanor
MEATLESS LASAGNA
Super Easy Skinny Veggie Crockpot Lasagna
Prep Time: 30 mins Cook Time: 6 hours Yield:
9
Description
This skinny Veggie Crockpot Lasagna is packed with good-for-you veggies and super easy to make. Just put it in the crockpot and you’ve got dinner!
Ingredients
(2) 24 ounce jars or cans of Italian tomato sauce (see notes)
9 thick lasagna noodles with wavy edges (mine were called bronze cut)
24 ounces part-skim ricotta cheese OR cottage cheese
3-4 cups chopped vegetables of choice (I used kale)
2 cups shredded Mozzarella or Provolone cheese
Parmesan cheese for topping
fresh parsley for topping
Instructions
Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.
Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.
Notes
I didn’t use ALL the sauce in both jars – I probably used a total of 36 ounces (about one and a half jars), and it was really saucy.
sent in by:emeraldmanor
Slow Cooker Whiskey Meatballs
prep time: 5 MINScook time: 1 hourtotal time: 1 hours and 5 mins
INGREDIENTS:
2-lbs frozen meatballs (1/2 oz size)
1 cup ketchup
1 cup brown sugar, packed
1/2 cup whiskey or bourbon (Maker's Mark)
2 tsp lemon juice
2 Tbsp Worcestershire Sauce
INSTRUCTIONS:
Combine all ingredients in slow cooker. Cook on HIGH for 1-2 hours.
sent in by:emeraldmanor
Crock-Pot Chicken Enchilada Soup
Ingredients
1/2 Onion, finely chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 can (19 oz) red enchilada sauce
1 can (28 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
2 lb. boneless, skinless chicken breasts, cut into thirds
2 1/2 c. chicken broth
1/3 c. cheddar cheese, plus more for serving
1/4 c. heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving
Directions
Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.
sent in by:emeraldmanor
Slow-Cooker Beef & Barley Soup
Ingredients
1 1/2 lb. beef chuck, cut into 2" pieces
kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
3 cloves garlic, minced
1 onion, diced
2 carrots, cut into half moons
2 tsp. fresh thyme leaves
8 oz. cremini mushrooms, cut into 1/4" slices
1/4 c. pearled barley
1 qt. low-sodium chicken stock
1 tbsp. low-sodium soy sauce
Directions
In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and pepper.
Preheat a large cast-iron skillet over high heat.
Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes.
Transfer meat to the slow cooker.
Reduce heat to medium and add garlic, onions, carrots and thyme and season with salt and pepper.
Scrape the pan with a wooden spoon to loosen all browned meat bits and cook 3 to 4 minutes.
If needed, add a splash of water to fully deglaze the pan; transfer to slow cooker.
Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender.
Serve immediately.
sent in by:emeraldmanor
Crock Pot Sausage, Spinach & White Bean Soup
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 8
Crock Pot Sausage, Spinach & White Bean Soup is light, healthy, gluten free, and made right in your slow cooker. This is made with chicken sausage and is the perfect lunch or dinner for the cooler weather!
Ingredients
1 tablespoon olive oil
1 (12 ounce) package Zweigle's Italian Chicken Sausage, thinly sliced
4 cloves garlic, minced
1 yellow onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 (15-ounce) cans Great Northern beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried parsley
2 bay leaves
4 cups chicken stock
Salt and freshly ground black pepper, to taste
4 cups baby spinach
Shredded Parmesan cheese, for serving
Instructions
Heat olive oil in a large skillet over medium-high heat.
Once hot, add sliced chicken sausage, and brown lightly on both sides to bring out the great flavor, stirring frequently, about 3-4 minutes.
Place chicken sausage, garlic, onion, carrots, celery, beans, oregano, parsley and bay leaves into a 6-qt slow cooker/crock pot. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours. Stir in spinach until just wilted.
Serve hot and top each serving with Parmesan cheese.
sent in by:emeraldmanor
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