Tag Archives: Crock Pot Recipes

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.

Crock Pot Butternut Squash (cookeatpaleo)

1 whole butternut squash, washed

Place whole squash in slow cooker and cook until soft and easily pierced, about 4 – 5 hours on high or 6 – 8 hours on low. When cool enough to handle, cut in half and scoop out seeds. Use in your favourite recipes.

Chorizo and Black Bean Chili (rantsfrommycrazykitchen)

2 lbs bulk Mexican beef chorizo
2 15.5 oz cans black beans, drained and rinsed
1 large onion, diced
1 large red bell pepper, seeded and diced
3 cloves garlic, minced
32 oz reduced sodium beef broth
1 6 oz can tomato paste
3 T unsweetened cocoa powder

Stove Top Directions: Brown chorizo in a cast iron dutch oven or other heavy bottomed large pot over high heat, breaking it up into small pieces with a wooden spoon. Do not drain. Add the onion, bell pepper and garlic. Cook, stirring for 1 min. Pour in the beef broth, stir in tomato paste and cocoa powder. Bring to a boil, reduce heat to low, cover. Simmer, stirring occasionally for at least 1 hour. Serve with diced avocado, shredded cheese, sour cream, and tortilla chips, or your favorite chili toppings.

Slow Cooker Directions: Brown the chorizo in a large pan, then transfer to a large slow cooker. Add the remaining ingredients, stir well. Cover and cook on low for 8 – 10 hours or on high for 4 – 6 hours. Serve with diced avocado, shredded cheese, sour cream, and tortilla chips, or your favorite chili toppings.

Saucy Crock Pot Potatoes (recipesthatcrock)

4 c potatoes, peeled and thinly sliced
1 c onion, sliced
1  10.75 oz can cream of celery soup (or your favourite cream soup)
1  12 oz can evaporated milk
2 T butter
1/2 t salt
1/2 t pepper

Spray your crock pot with cooking spray. Mix together all of your ingredients and place in your crock pot. Cover and cook on high for an hour. Lower your heat to low and cook for an additional 6 – 8 hours, it is done when the potatoes are tender. Serves 4 – 6.

Deluxe Sausage and Mushroom Stuffing (bakeatmidnight)

1 can Cream of Mushroom Soup
1 lb mild bulk sausage
1 c chopped celery
1/2 c chopped onion
8 oz fresh button mushrooms, sliced
1 c chicken broth
12 oz seasoned stuffing croutons
2 T melted butter

Preheat oven to 350 F. Lightly spray a 13 x 9″ baking dish. Brown sausage, onion and mushrooms in a large skillet; drain and cool slightly. Mix the soup, celery, broth and browned sausage mix in a very large bowl. Add the croutons and stir so they are well coated with the soup mix. Turn stuffing into prepared pan and cover with aluminum foil. Bake for 25 – 30 min covered. Remove foil, drizzle with melted butter and cook for an additional 10 – 15 min or until top is browned.

Slow Cooker Directions

Follow recipe up until the addition of the croutons to the soup mix. Lightly spray the liner of a 5 – 6 qt slow cooker with non-stick spray. Add the stuffing mix to the slow cooker. Cook on low 4 – 6 hours, high 2 – 4 hours. Slow cooker times are approx, always check for doneness at minimum time. Switch to warm setting until ready to serve. Serves 8 – 10.

Crock Pot Cheeseburger Soup (lifeinthelofthouse)

4 small potatoes, peeled and diced
1 small white or yellow onion, chopped
1 c shredded carrots
1/2 c diced celery
1 t dried basil
1 t dried parsley
3 c chicken broth
1 lb lean ground beef
3 T butter
1/4 c flour
2 c milk
1/2 t salt
1/2 t black pepper
1 16 oz pkg Velveeta processed cheese, cubed or 2 c shredded cheddar cheese

Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 – 8 hours or on high heat 4 – 5 hours or until potatoes are tender. About 45 min before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 min.) Whisk in milk, salt and pepper. Pour mix into the crock pot and stir to combine everything. Add cubed Velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 min or until cheese is melted. Serve and enjoy!

Corned Beef in the Crock Pot (raegunramblings)

1 pkg corned beef
1 1/2 c water

Place the corned beef in your crock pot. Top with the seasoning pack that comes with the corned beef. Pour water onto the corned beef. Cook on HI for 4 – 5 hours or LOW for 6 – 8 hours.

Slow Cooker Cornbread Dressing (plainchicken)

2 pkgs Martha White Buttermilk Cornbread and Muffin mix
1 14 oz pkg Pepperidge Farm herb stuffing
2 10.75 oz cans cream of chicken soup
4 c chicken broth
1 large onion, coarsely chopped
3 stalks celery, coarsely chopped
4 eggs, lightly beaten
1 T dried sage
1/2 t pepper
2 T butter, cut up

Prepare cornbread mix according to package directions. Crumble cooked cornbread and place in large bowl. Place onion and celery in food processor. Pulse for a few seconds to chop finely. Add onion and celery to cornbread. Add stuffing, cream of chicken soup, chicken broth, eggs, sage and pepper to bowl with cornbread mix. Stir to combine. Pour mix into a lightly greased 6 qt slow cooker. Top dressing with butter. Cover and cook on LOW 4 – 6 hours. Serves 12 – 16.