Tag Archives: Crock Pot Recipes

Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang) (dlightfulplate)

Marinade

2 1/2 lb beef chuck
1 1/2 t five-spice powder
1 1/2 t salt
2 T red wine
2 T finely chopped garlic
1 T olive oil
black pepper

Trim off some excess fat if needed and then cut beef chuck into 2 x 2” cubes. Marinate overnight or 2 – 4 hours with all the marinade ingredients.

Soup

3 medium tomatoes
1/4 c finely diced yellow onion
1/2 c red wine
1 cinnamon stick
4 star anises
5 cloves (opt)
1 shallot
1″ piece of ginger
6 c water
3 T fish sauce
olive oil
rice noodles
scallion, finely sliced
cilantro, roughly chopped

 

Dice onion. Remove seeds from tomatoes (opt step) and cut into wedges. In a small skillet over medium heat, toast star anise, cloves and cinnamon for a few min until fragrant. You can skip this step if short on time. Put all spices in a spice bag. Peel shallot and ginger, toast in a small skillet over medium heat for a few min until fragrant. You can skip this step if short on time. Place a pan over medium high heat. Add oil, when the pan is nice and hot, add beef cubes in a single layer and sear all sides really well. Work in small batches if you have a lot of meat to sear. Transfer seared meat to a pot or slow cooker, depending on how you will continue to cook the dish. Lower heat to medium. If there’s any drippings in the pan, discard it. Add a little more oil and then add onion. Sauté for 1 – 2 min and then add tomatoes. Sauté for one more min to slightly soften the tomatoes and then add red wine. Cook for 2 – 3 min until the alcohol has cooked off. Transfer the onion, tomatoes and red wine mix  into the same pot (or slow cooker) with the beef. Add the spice bag, shallot, ginger, water and fish sauce. Adjust seasoning to your liking with more or less fish sauce. If you find the soup too strong and concentrated, add some more water to dilute it. Prepare rice noodles according to package instructions. Divide noodles into serving bowls and ladle the beef stew soup over the noodles. Top with scallion and cilantro. Serves 4.

If using a slow cooker: Cook on high for about 3 hours or to desired tenderness.

If using a pot on the stove top: Simmer to desired tenderness.

For pressure cooker (Instant Pot): If you use a multi-cooker such as an Instant Pot, you can sear the beef with the Sauté function, and then sauté onions, tomatoes and cook off the wine also in the Instant Pot. Then you can either use the slow cooker function or pressure cooker function to continue cooking.

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Easiest Tastiest BBQ Country Style Ribs (Slow Cooker) (geniuskitchen)

4 – 5 lbs country style pork ribs
1 18 oz bottle of your favorite barbecue sauce (like Sweet Baby Ray Brown Sugar flavor)
1 onion, chopped
salt and pepper, to taste

Place all ingredients in crock pot. Cook on low for 6 – 8 hours.

Crock Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Place roast in the bottom of the slow cooker. Top with vegetables and potatoes (opt). Top with BBQ sauce, tomato sauce, water and spices. Cook on low for 8 – 10 hours.

Instant Pot Maple Smoked Brisket (barerootgirl)

1 1/2 lb beef brisket
2 T maple sugar, date sugar, or coconut sugar
2 t smoked sea salt
1 t black pepper
1 t mustard powder
1 t onion powder
1/2 t smoked paprika
2 c bone broth or stock of choice
1 T liquid smoke (opt, but you’ll get a more subtle smoke flavor without)
3 fresh thyme sprigs

Remove brisket from the refrigerator about 30 min before cooking. Pat it dry with paper towels and set it aside. Mix spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder and smoked paprika. Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar. Set your Instant Pot to “Sauté” and allow it to heat up for 2 – 3 min. Grease the bottom with a bit of high heat cooking oil and add the brisket. Brown on all sides until deeply golden but not burnt. Turn the brisket to fatty side up and add the broth, liquid smoke and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid. Switch the setting to “Manual” and increase the cook time to 50 min. Once finished, allow the Instant Pot to release steam on it’s own (using the quick release valve can leave large, leaner cuts of meat tasting a little dry). Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (opt) with the lid off for about 10 min. Slice the brisket on a bias and serve with mashed potatoes and drizzle with the reduced sauce. Note: Increasing or decreasing your meat size by 1/2 lb (when the meat is kept whole and not chopped up) requires about a 10 min change in cooking time. For example, 1 lb needs about 40 min where 2 lb needs about 60 min. The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 min as needed.

Slow Cooker Method: Brown the brisket in a saute pan before adding it to your slow cooker. Add broth to the saute pan to deglaze and grab all the flavor from the browned bits. Pour broth straight into the slow cooker, along with the liquid smoke and thyme. Cook on “Low” for 6 – 8 hours or until the meat is tender and slices easily.

Slow Cooker Spinach Artichoke Dip (gimmesomeoven)

1 10 oz bag fresh baby spinach, roughly chopped
1 13.75 oz can quartered artichoke hearts, chopped and drained
1 8 oz brick low-fat cream cheese, cut into 1″ cubes
1 c light sour cream or plain Greek yogurt
1 c shredded Mozzarella cheese
1/2 c grated Parmesan cheese
1/3 c finely-chopped white or red onion
4 cloves garlic, minced
1/2 t black pepper
1/4 t salt

Combine all ingredients in a large mixing bowl and stir until evenly combined.  (You can also stir the mix actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.)  Transfer the mix to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray. Cook on low for 3 – 4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted.  Give the dip a good stir and season with extra salt and pepper if needed. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

Instant Pot BBQ Ribs (dishesanddustbunnies)

4 1/2 lbs pork ribs
1 c BBQ sauce, divided
1 T apple cider vinegar

Dry Rub

2 T smoked paprika
1/4 t ground celery seed
1 1/2 t Kosher salt
2 T dark brown sugar, packed
2 t garlic powder
1/2 t mustard powder
1/2 t dried thyme
1/2 t white pepper
1/4 t cayenne

Turn on the Instant Pot and set it to “Saute”, this will heat up the pot so it will reach pressure quicker when it’s time to cook. Combine the Dry Rub ingredients using a fork or small whisk, try to break up any little chunks of seasoning so everything is evenly distributed. Remove the membrane from the underside of the ribs if there’s one still intact. (This is a thin layer of fat/tissue on the side close to the bones – removing this will allow the seasonings to better permeate the ribs.) Pat ribs dry using paper towel, you want to make sure to remove the excess moisture. Cut each rib rack into 3 sections so they’ll fit nicely into the Instant Pot. Using your hands, rub the dry rub seasonings into the ribs, making sure to concentrate on the meatiest sides. You can rub them together as well to make sure the ribs are evening coated. Allow the dry rub to soak into the ribs while you go onto the next step. Add 1/2 c BBQ sauce and cider vinegar to the Instant Pot and allow it to warm for a min or so. Now place the ribs, meat side down, into the instant pot on top of the sauce. Don’t worry if the ribs are not touching all the sauce – it’ll all work out in the end. Put the lid on the Instant Pot. Turn off the “Saute” function. Select the “Meat/Stew” function and set to cook for 35 min. Once the timer on the Instant Pot beeps, let it sit for 5 min. Then release the pressure. Remove ribs to a rectangular metal baking pan, lined with aluminum foil. Turn on the “Saute” feature, add the reserved 1/2 c BBQ sauce, stir and allow to reduce for about 5 min (while you do the next step). Using strong kitchen scissors or a knife, separate the ribs into individual pieces. Once the sauce has reduced at least 5 min (or more if you like), pour it over the ribs. Place into the oven to broil for 10 min. Note: If your ribs seem to have a lot of fat on them, try to cut most of it off. This will lessen the amount of time it takes for the sauce to reduce.

To Make In a Slow Cooker: Follow steps but instead of putting into Instant Pot, put into slow cooker. Cook on HIGH for 4 hours or on LOW for 6 – 8 hours. Reduce the sauce in a pot on the stove rather then in the slow cooker.

Slow Cooker Chicken And Mushrooms (12tomatoes)

1 1/2 lbs chicken
2 T oil
16 oz crimini mushrooms, sliced
1 yellow onion, sliced
2 cloves garlic, minced
salt and pepper to taste
1/4 c fresh parsley, chopped
1 1/2 c chicken broth
2 T cornstarch

In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip and brown the other side. Place in slow cooker. In the same pan, add onion and saute until tender. Add to slow cooker. Place mushrooms, garlic and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours. Remove chicken from the slow cooker and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick, about 20 min. Serve over rice or pasta!

Pepper Steak (Elaine K.)

2 lbs top sirloin steak
1 red bell pepper, cut in a large dice
1 green bell pepper, cut in a large dice
1 onion, cut in a large dice
1 1/2 c beef broth, divided
3 T soy sauce
1 T cornstarch
2 t brown sugar
1 t ground ginger
1 t garlic powder
1 t freshly ground black pepper

Sprinkle black pepper liberally over the steak and rub in slightly. Cut the steak into thin strips. Place into the bottom of a 6 qt slow cooker, along with the onion and bell peppers. In a medium-sized bowl, combine: 1 c beef broth, soy sauce, brown sugar, ginger and garlic powder. Pour over the steak in the slow cooker. Whisk together the remaining 1/2 c beef broth with the cornstarch and pour into the slow cooker. Stir everything to fully incorporate all ingredients. Place lid on slow cooker and cook on low setting for 5 hours. Taste just before serving and adjust seasoning, if necessary. Note: While this is a fairly authentic Chinese dish, originating from the Fujian province of China, using beef is a Western spin. For a dish even more authentic, substitute pork for the beef, as the original dish calls for. Serves 4.

Slow Cooker Death By Chocolate Dump Cake (cutefetti)

1 16 – 18 oz Devils Food Cake Mix
1 3.9 oz box Chocolate Pudding Mix
1 c Nutella
1 1/2 c milk
1 stick butter, melted

Line your slow cooker with parchment paper or liner. Dump the dry cake mix evenly along the bottom of your lined slow cooker. Then, repeat with the chocolate pudding mix. Pour melted butter evenly over the top of the dry ingredients, repeat process with the milk. Last, spoon in your Nutella over the top. Take a spoon and press down any dry mix that isn’t wet. Cook on low for 3 – 4 hours. Cooking time will vary depending on your size. The larger it is, the less cook time will be needed. The cake will be slightly “wet” in the center. This is a good thing, you don’t want to overcook it. There are no eggs in this recipe, so wet is good! It’s best when the center is cooked just slightly beyond it’s original liquid state and the sides are starting to firm up. Enjoy!

Slow Cooker Brownie Pudding (crazyforcrust)

1 box Brownie Mix (approx 18 oz, 9 x 13 pan size)
eggs, water, and oil called for on the brownie mix box
1 3.9 oz pkg instant chocolate or chocolate fudge pudding mix
2 c milk (regular or nonfat)
ice cream or whipped cream for serving (opt)

Spray a 6 -7 quart slow cooker with nonstick cooking spray. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker. Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crock pot. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2 – 3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry. Serve warm with ice cream or whipped cream. Store in an airtight container in the fridge for up to 3 days. You can also make this with cake mix and any flavor pudding.

Crockpot Christmas Crack (justapinch)

1  16 oz jar unsalted peanuts
1  16 oz. jar salted peanuts
1  12 oz bag semi-sweet chocolate chips
1  12 oz bag milk chocolate chips
2  10 oz bag peanut butter chips
2  1 lb pkg white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 min. Stir again and then spoon mix on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.

Crock Pot Stuffed Cabbage Rolls (sugarapron)

Cabbage Rolls

12 cabbage leaves & leftover
1 egg, beaten
1/4 c water, broth or tomato sauce
1/4 c finely chopped onion
1 t garlic powder
1/4 t black pepper
1 1/4 t salt
1/2 t sugar
1/2 lb ground beef
1/2 lb ground pork
1 c uncooked rice

Cut approx 1/4″ off the bottom of the cabbage head and place the whole head in boiling water. Boil about 2 min. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll.) In a large bowl combine ground beef, ground pork, uncooked rice, water/broth or tomato sauce, garlic powder,pepper, salt, sugar and onion. Stir in egg and combine well. Use the left over cabbage to cover the bottom of the slow cooker. Place 1/3 c meat mix in center of leaf and roll up like a burrito. Place cabbage rolls seam side down in slow cooker, in 2 layers so they are touching but not over crowded either. Cover and cook on low 7 – 9 hours or on high for 4 – 5 hours. Let cool 15 min before serving. Garnish with chopped fresh parsley and drizzle with tomato sauce. You can cook the rice prior to adding it to the meat mix if desired (just follow the rice manufacturer’s directions for cooking). Note: If you like lots of sauce, feel free to double this.Yield: 12.

Sauce

15 oz can tomato sauce
2 t Worcestershire sauce
1 t paprika
1 can tomato soup

Mix all sauce ingredients together and pour over rolls.

Slow Cooker Smothered Pork Chops (bakeatmidnight)

2 lbs boneless loin pork chops
2 T olive oil
8 oz button mushrooms (opt)
1 10.75 oz can cream of mushroom soup, low-sodium preferred
1 envelope country gravy mix (can sub a dry chicken stock cube)
1/4 c ranch seasoning mix (homemade variety) OR 1 pkg commercial
1/4 c water

Heat a large skillet over medium-high heat. Add oil. Brown pork chops well on both sides. Place in a 5 – 7 qt slow cooker. In a small bowl, mix soup, gravy mix and ranch seasoning mix. Spread on top of the pork chops. In the same skillet brown mushrooms, if using. Deglaze pan with water. Add mushrooms and liquid to the slow cooker. Even if you don’t use the mushrooms, deglaze the pan and add the liquid to the slow cooker. Cook on low 6 – 8 hours, high 3 – 5 hours. Always check for doneness at the MINIMUM time. All crock pots cook differently. Note: It is STRONGLY recommended making your own ranch mix without salt. The commercial variety may be substituted, 1 envelope, but that could make this dish way too salty. Use caution.

Slow Cooker Honey Garlic Baby Back Ribs (afamilyfeast)

2 (2 1/2 – 3 lb) racks pork baby back ribs (5 to 6 lb total)

Cut each rack of ribs in half.

Rib Rub

3 T paprika
1 T smoked paprika
1 T garlic powder
1 T mustard powder
1 T ground ginger
1 t salt
1/4 t allspice
1/4 t cayenne pepper

In a small bowl, prepare the spice rub by combining the paprika, smoked paprika, garlic powder, mustard powder, ginger, salt, allspice and cayenne pepper until well blended. Rub the spice mix all over both sides of each rack of ribs, coating them evenly. Stand the ribs along the walls of a large oval (or round) slow cooker (with wide ends down and meaty sides facing the exterior). Cover the slow cooker and cook on low for 6 – 8 hours, until the ribs are tender. (You can tell the ribs are done when the meat starts to separate as you bend the ribs.) Position an oven rack 8″ below the heating element and preheat the broiler. Line a large, rimmed baking sheet with heavy-duty aluminum foil. Use tongs and a metal spatula to transfer the ribs to the prepared baking sheet, meaty-side down. Spoon or brush the sauce over the ribs and broil them for 4 min. Carefully turn the ribs over, generously brush them with additional sauce and continue to broil for about 8 min or until the ribs are browned and the sauce is caramelized, brushing with sauce once more about halfway through the cooking time. Tent the ribs with foil and allow them to rest for 10 min before transferring them to a cutting board and slicing. Serve the ribs with leftover sauce.

Sauce

1 1/2 c honey
3/4 c reduced-sodium soy sauce
3/4 c ketchup
10 cloves garlic, minced
1/4 t crushed red pepper flakes

Combine honey, soy sauce, ketchup, garlic and crushed red pepper flakes in a large saucepan. Over medium-high heat, bring the mix to a boil and then reduce to a simmer. Cook, stirring occasionally, for 15 min or until the sauce has thickened and reduced by about a third.

 

Crock Pot Bourbon Chicken (keyingredient)

2 lbs boneless chicken breasts, cut into bite size pieces
2 T cornstarch
2 T extra virgin olive oil
1 garlic clove, crushed
1/4 t ginger
3/4 t crushed red pepper flakes
1/4 c light apple juice
1/3 c light brown sugar
2 T ketchup or chili sauce
1 T cider vinegar
1/2 c water
1/3 c reduced sodium soy sauce

Whisk all ingredients into crock pot and add chicken. Cook on low for 8 hours or high for 4. May want to thicken sauce some.

Slow Cooker Deli Turkey (familyfoodonthetable)

2 frozen boneless turkey breasts (about 3 lbs each), slightly defrosted
1 1/2 – 2 T preferred seasoning mix (homemade or store bought)

Remove from all packaging (discarding the gravy mix) and use a knife to remove the layer of skin and fat. Place turkey breasts into slow cooker. Sprinkle seasoning all over the tops of the turkey breasts in the slow cooker. Cover with the lid and turn the slow cooker on. Cook on high for 4 – 4 1/2 hours. Remove the cooked turkey and let cool before slicing and storing. Note: Can use any seasoning you like: Cajun, southwestern, Italian, a simple mix of salt, pepper and garlic powder. Sky is the limit – change it up and never be bored!

Slow Cooker Shredded Mexican Chicken (carlsbadcravings)

2 lbs chicken breasts
1 T olive oil
1/2 c mild salsa (medium if you like spicy)
3 – 4 T brown sugar
1 4 oz can mild green chilies
1 14.5 oz can diced tomatoes, drained
1 T chili powder
1 t ground cumin
1 t garlic powder
1 t onion powder
1/2 t smoked paprika
1/2 t ground chipotle chili pepper (opt for more heat)
1/2 t dry oregano
1 1/2 t salt
1/2 t pepper
1 t liquid smoke
hot sauce to taste

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2 – 4 hours or on low for 6 – 7 hours or until chicken is tender enough to shred. Remove chicken to a cutting board, and let rest 5 min before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 min to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired. Serves 6. Note: Use 3 T brown sugar if using mild salsa and not using ground chipotle chili pepper. Use 4 T if you are using medium salsa and/or the ground chipotle chili pepper. The brown sugar balances out the heat. Chicken freezes beautifully.

Slow Cooker Cabbage Rolls (melissaknorris)

Cabbage Rolls

10 cabbage leaves
1/2 c uncooked wild rice, quinoa, grated carrots and/or cauliflower)
1 egg, beaten
1/4 c water or broth
1/4 c minced onion
2 cloves minced garlic
1 t salt
1/2 t pepper
1 lb lean ground beef

Boil a pot of water and add head of cabbage, cook for 2 min and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
Combine rice, egg, liquid, onion, garlic, beef, salt and seasonings in large bowl. Place 1/4 c meat mix in center of leaf and roll up like a burrito. Place seam side down in slow cooker. Pour sauce over rolls. Cook on low 8 hours in slow cooker. Makes 10. Note: If you like lots of sauce, feel free to double this.

Sauce

1 15 oz can tomato sauce
2 T honey
2 T apple cider vinegar
2 t Worcestershire sauce

Mix all sauce ingredients together.

Slow Cooker Chinese BBQ Pork (thestayathomechef)

 

1 c hoisin sauce
1/4 c rice vinegar
2 T fish sauce
2 T soy sauce
2 T honey
4 garlic cloves, minced or crushed
1 t ground ginger
1/2 t Chinese five-spice powder
1/3 c brown sugar
1 3 lb pork butt roast

In a small mixing bowl, whisk together hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, garlic, ginger, Chinese five spice and brown sugar. Place pork butt in a 6 qt slow cooker. Pour barbecue sauce over pork roast. Cook on low 8 hours. Shred meat with a fork and serve hot. Serves 6 – 8.

How to Cook Spaghetti Squash in a Slow Cooker (thegreenbacksgal)

1 spaghetti squash
2 c water, more if needed

Use a sharp knife to poke several holes in the spaghetti squash. Add the whole squash and water to the slow cooker. Cover and cook on low for 8 hours or high for 4 hours. Add more water if it gets low. Carefully remove squash from slow cooker. Cut in half and scrape out seeds. Use a fork to separate squash into strands. Serve as is or use in your favourite recipes.