recipecommunity | Entries tagged with slow cooker

Cherry Balsamic Pork Loin
Total Time Prep: 20 min. Cook: 3 hours + standing Makes 8 servings

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
3/4 cup cherry preserves
1/2 cup dried cherries
1/3 cup balsamic vinegar
1/4 cup packed brown sugar

Directions

Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours.
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

nverland

Slow Cooker Crack Chicken and Rice
Serves-6 Prep time-5 minutes Cook time- 3 hours

Ingredients

3 boneless chicken breasts
1 pound thick cut bacon cooked and chopped
1/2 tsp black pepper
2 (10.75-oz) cans cream of chicken soup
1 (1-oz) package Ranch Dressing Mix
1 cup whole milk
1 cup heavy cream
1 cup regular white rice
2 cups shredded cheese (of your choice), divided

Instructions

1-Spray the insert of the slow cooker with cooking spray.
2-Place chicken in the bottom.
3-Mix together the cream of chicken soup, half of the bacon, ranch dressing mix, cream, pepper, half of the cheese, milk, and rice.
4-Pour over chicken.
5-Cover slow cooker and cook on high for 3.
6-Remove chicken from slow cooker and shred.
7-Place back in the slow cooker and stir to combine.
8-Top with remaining cheese and bacon.
9-ENJOY!

nverland

Crockpot Basil Butter Chicken
Prep Time 15minutes Cook Time 3hours Total Time 3hours hours 15minutes Servings: 6

Ingredients

US Customary

2 pounds boneless chicken breasts or thighs, cubed
1/3 cup plain Greek yogurt
2 tablespoons red curry paste
4 cloves garlic, chopped
1 tablespoon grated ginger
2 tablespoons garam masala
1/2 teaspoon chipotle chili powder
1/2 teaspoon cayenne pepper
1-2 teaspoons chili flakes
1 yellow onion, chopped
1 can (6 ounce) tomato paste
1 can (14 ounce) coconut milk
4 tablespoons salted butter
2 zucchini, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Metric

907.18 g boneless chicken breasts or thighs, cubed
78.86 ml plain Greek yogurt
2 tablespoons red curry paste
4 cloves garlic, chopped
1 tablespoon grated ginger
2 tablespoons garam masala
0.5 teaspoon chipotle chili powder
0.5 teaspoon cayenne pepper
1 teaspoons chili flakes
1 yellow onion, chopped
1 can (6 ounce) tomato paste
1 can (14 ounce) coconut milk
4 tablespoons salted butter
2 zucchini, chopped
12 g chopped fresh basil
4 g chopped fresh cilantro

( Read more... )

ysabetwordsmith

For New Year or Kwanzaa...

"Crockpot African Black-Eyed Peas"

Ingredients:
1/2 pound dried black-eyed peas (presoaked)
water
1 Maggi cube
1/2 sweet onion
1 tablespoon xawaash spice mix
11 ounces thick-cut applewood smoked bacon
1/4 cup dried moringa leaves

( Read more... )

Current Mood: accomplished

nverland

Slow-Cooked Chicken a La King
Total Time Prep: 10 min. Cook: 7-1/2 hours Makes 6 servings

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 tablespoons all-purpose flour
1/4 teaspoon pepper
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cubed
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 ounces) frozen peas, thawed
2 tablespoons diced pimientos, drained
Hot cooked rice

Directions

In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7-8 hours or until meat is no longer pink. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.

nverland

Slow-Cooker Sauerbraten
Total Time Prep: 20 min. Cook: 6 hours Makes 8 servings

Ingredients

1 bottle (14 ounces) ketchup
1 large onion, chopped
3/4 cup packed brown sugar
3/4 cup cider vinegar
1 tablespoon mixed pickling spices
3 bay leaves
1 boneless beef chuck roast or rump roast (3 to 4 pounds)
4 cups water
1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons cornstarch
1/4 cup cold water

Directions

Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours.
Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

nverland

Slow-Cooker Salisbury Steak Meatballs
Prep 30 min Total 3 hr 40 min Servings 8

Ingredients

2 tablespoons butter, melted
1 tablespoon tomato paste
½ teaspoon salt
2 cups thinly sliced onions
8 oz mushrooms, thinly sliced (about 3 cups)
1 cup beef flavored broth (from 32-oz carton)
1 lb lean (at least 80%) ground beef
½ cup plain panko crispy bread crumbs
1/3 cup milk
1 egg, slightly beaten
1 tablespoon Montreal steak grill seasoning
1 tablespoon soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes, made as directed on pouch
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps

1 Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
2 In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable mixture.
3 Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In small bowl, beat cornstarch and cold water. Quickly stir into slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

Tips

Dampen hands slightly when shaping these tender meatballs to help prevent sticking.
Betty Crocker™ mashed potatoes really make these easy slow-cooker meatballs into a meal. We liked the creamy butter flavor with these meatballs, but the roasted garlic flavor would be great, too.

alexcat.livejournal.com

Easy BBQ Ribs

•
Savory, tender, juicy, and slow-cooked to perfection, this recipe for Easy BBQ Ribs is our newest and best. Made with our homemade Rib Rub and Fancy Barbecue Sauce, this dish is finger-licking good.

Yield:
MAKES 4 to 6 servings
Total time: 13 Hours, 45 Minutes

Recipe Time
Hands-on: 30 Minutes
Total: 13 Hours, 45 Minutes

Ingredients
1 slab baby back pork ribs (3 1/2 to 4 lb.)
Rib Rub, divided *
1/2 cup pineapple juice
2 teaspoons rice vinegar $
1 teaspoon minced garlic
Fancy Barbecue Sauce **

Preparation
1. Rinse slab, and pat dry with paper towels. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Reserve 1/2 Tbsp. Rib Rub; sprinkle both sides of ribs with remaining rub. Wrap ribs in plastic wrap; chill 8 to 12 hours.
2. Stir together pineapple juice, next 2 ingredients, and reserved 1/2 Tbsp. Rib Rub in a 6 qt. slow cooker. Cut slab in half, and stack halves in slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 to 5 hours or until ribs are tender.
3. Preheat broiler with oven rack 10 inches from heat. Remove ribs from slow cooker, and place in a single layer in a heavy-duty aluminum foil-lined jelly-roll pan. Brush both sides of ribs with Fancy Barbecue Sauce. Broil ribs 2 to 3 minutes on each side or until caramelized. Serve with remaining barbecue sauce.
Note:
Ribs may be cooked entirely on LOW for 6 to 7 hours or until tender.

*Rib Rub:
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper $
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
Preparation
Stir together dark brown sugar, smoked paprika, ground cumin, kosher salt, garlic salt, onion salt, dry mustard, freshly ground black pepper, ground red pepper, and ground ginger.

**BBQ sauce:
Ingredients
1 cup tomato-based bottled barbecue sauce
1/4 cup honey
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon dried crushed red pepper
Preparation
Stir together barbecue sauce, honey, apple cider vinegar, dry mustard, and dried crushed red pepper in a small saucepan. Bring to a boil over medium heat, stirring often; boil 1 minute. Remove from heat. Cover to keep warm.
Note:
We tested with KC Masterpiece Original Barbecue Sauce.

nverland

Ham and Apple Breakfast
Makes 12 servings.

What You Need
• 1 4-pound to 5-pound ham
• 5 Granny Smith apples, peeled, sliced
• 4 tablespoons butter, melted
• ½ cup brown sugar
• 2 teaspoons dry mustard

What To Do
1. Place ham in center of crockpot.

2. Evenly surround ham with apple slices.

3. In small bowl, combine melted butter, brown sugar and mustard. Mix, then drizzle over ham and apples.

4. Cover; cook 10-12 hours on low heat.

Serving suggestion: Remove ham to serving platter and arrange apples around ham on platter. Slice and serve.

nverland

Sour Cream and Bacon Crockpot Chicken
Prep time: 15 mins Cook time: 8 hours Total time: 8 hours 15 mins
Serves: 8

Ingredients
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans cream of mushroom soup
1 cup sour cream
½ cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Instructions
Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to ¼ cup. Or don’t cook the bacon and proceed with the recipe.
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
Pour sauce over chicken.
If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes
Serve over rice, couscous, or wide egg noodles. **Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.

nverland

Crockpot Chicken with Peaches

1 fryer chicken cut up or about 3 pounds of legs and thighs
A dash of salt
A dash of pepper
1 large can of sliced peaches*
1/2 cup chicken broth (from bullion is fine)
2 Tbsp margarine (melted)
1 Tbsp dried onion
2 tsp curry powder
2 cloves of garlic (minced), or a good dash of garlic powder
A good dash of ground ginger
3 Tbsp cornstarch
3 Tbsp cold water
1/4 cup raisins (optional)

Season the chicken with the salt and pepper and place it in your crockpot

Get out a small bowl and pour the chicken broth and melted margarine in it. Add the curry powder, garlic and ginger. Open the can of peaches and pour out 1/2 cup of the juice and add it to the bowl. Wisk
everything together with a fork, then pour it over the chicken.

Cook the chicken on high for about 3 hours or until the chicken is done. On low it will probably take about 6 hours. Remove the chicken and cover it to keep it warm.

Mix up the corn starch and cold water in a cup until you get a smooth slurry. Stir it into the liquid in your
crockpot and add the raisins. Cover it and cook on high for about 10 minutes until it starts to thicken. Add the peaches and leave them in there until they are heated through. Pour the peach mixture over the chicken and serve with rice.

* You can also use fresh peaches. Peel and remove the pit, then slice the peaches. Add a little more water and a little sugar to your crockpot if you are using fresh peaches.

nverland

Lazy Man Cabbage Dinner

Ingredients
1 pound ground beef
1 medium onion, diced
1 cup uncooked rice
1 small cabbage, shredded
2 large cans tomato sauce
Parsley, to taste
Salt and pepper to taste

Instructions
Add all ingredients to the slow cooker.

Mix well, and cook on low for 6 to 8 hours.

nverland

Crock Pot Praline Chicken
Prep time: 15 mins Cook time: 6 hours Total time: 6 hours 15 mins
Serves: 6

Ingredients
6 small or 3 large chicken breasts cut into chunks
Creole seasoning
2 tbsp oil
½ cup Maple syrup (Pancake Syrup)
2 tbsp brown sugar
1 cup chopped pecans

Instructions
Toss Chicken breast chunks with creole seasoning.
In a large skillet, heat oil over medium heat. Brown Chicken on all sides. It doesn’t need to be cooked through.
After browned add chicken to crockpot.
In a bowl mix Maple Syrup, sugar, and pecans. Pour over chicken and cook in crockpot on low for 6 hours or high for 3 hours.
Serve over rice, baby spinach, whatever you choose.

alexcat.livejournal.com

This is one I plan on trying soon.

CROCK POT PULLED PORK BARBECUE

1 (5 pound) Boston butte pork roast
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups onion, finely chopped
1 teaspoon minced garlic
1/4 cup apple cider vinegar
1/2 teaspoon liquid smoke
1/2 cup tomato ketchup
1/3 cup brown sugar
1 teaspoon Worcestershire sauce
3 or 4 drops Tabasco (could use more)
1/4 cup honey
1/2 teaspoon cumin

Place pork roast in crock pot with 1/2 cup water, salt and pepper. Cook on low for 6 to 7 hours until roast is tender or high for 4 hours. Remove roast and drain off liquids. (Reserve some of the liquid) Shred roast with a fork and put back in crock pot. Mix remaining ingredients together in a bowl with a wire whisk along with 1/2 cup of drained pork juices. Pour over roast and cook for at least 2 more hours in crock pot on low. Roast should be wet but not soupy. If it looks too dry add a little more of the juice you drained off.
This can be done with beef roast, too. Makes 10 to 12 servings and keeps well in the fridge for 4 to 5 days.

alexcat.livejournal.com

PORK CHOPS IN CROCK POT

3-4 pork chops (boneless works best, but the bone in would work too).

1 can of cream of mushroom soup

Milk

1 envelope of onion soup mix (the dry kind)

Put the meat into the slow cooker. Put the cream of mushroom soup into a separate bowl. Add one can of milk (or water and milk mixed to make up one can).

Put the onion soup mix into the bowl and mix them all til very well blended. Pour over the meat in the crock pot.

Turn on low. Cook for 4-8 hours (depending on the thickness of the meat). You may want to stir and make sure the chops are covered with sauce.

alexcat.livejournal.com

Old Fashioned Beef Stew
The original recipe came from a 70s cookbook called Crockery Cookery. I actually cooked about half this much as my pot is only about 3 and half quarts.

2lbs stew meat cut into about 1 inch cubes
flour
1 T worchestershire sauce
1 onion chopped
1 cup beef bullion
1 t sugar (I did not add this)
Carrots sliced I don't use a set amount. I just keep adding until I think there is enough, but it's usually about a bag of baby carrots.
5-6 Potatoes in bite sized chunks
4 cups of water

Coat the meat in flour and brown. Add all ingredients to the crockpot and cook on low 8-10 hours. About 20 minutes before you're ready to eat turn the crockpot on high. In a cup or small bowl mix about 1/4 cup flour with some water and add to stew.* Allow to cook on high about 15-20 minutes to thicken.

* I used the flour as a thickener but think I will use corn starch the next time. It looks a bit better.

alexcat.livejournal.com

I joined a crcok pot community and have been making some of theirn soups. This one is yummy!

Slow Cooker Minestrone

(ideal size slow cooker is the 6 quart size)

1 large onion, chopped
4 carrots, sliced
3 ribs celery, sliced
2 cloves garlic, minced
1 TBSP olive oil
6 oz can tomato paste
14.5 oz can chicken, beef, or vegetable broth
2 15 oz cans kidney beans, undrained
10-12 oz pkg frozen green beans
2-3 cups chopped cabbage (i used shredded cole slaw mix for convenience)
1 medium zucchini, sliced
8 cups water
2 TBSP parsley
2 TBSP italian spices
1 tsp salt
1/2 tsp pepper
1 cup small pasta (i used barilla mini bowties)
grated parmesan

1. saute onion, carrots, celery, and garlic in oil until tender.
2. combine all ingredients except pasta and cheese in slow cooker
3. cover, cook 4-5 hours on high, or 8-9 hours on low, adding pasta
1 hour before cooking is complete.
4. top individual servings with parmesan.

I actually cut this in half and left the cabbage out since we didn't want it in our soup. It's very tasty!

larianelensar.livejournal.com

Crock Pot Pork Chops

Ingredients:
3 – 4 pork chops/pork loin slices/steaks.
1 envelope of dry onion soup mix
1 – 2 cans cream of mushroom soup
1 soup can of water
½ or 1 soup can of milk

Directions:
Put the chops into the crock pot. Mix the canned soup, water and/or milk. (Make enough to cover the chops pretty well). Pour over the chops. Mix the dry soup in the envelope by squeezing it/kneading it. Sprinkle over the chops/soup in the crock pot. Cook on high until the chops are done. The soup mixture works well as a gravy when it's done.

l-greytree.livejournal.com

This is really easy to put together and you can tweak almost all the ingredients to suit your tastes.

Cheesy Chicken and Cauliflower Stew
1 bag frozen chicken breasts with rib meat
4 cans Campbell's Cheddar Cheese soup
1 large onion
1 large head of caulifloweri, cut into florets
1 tbs. Tsardust Memories or Russian sausage seasoning or any other herb/spice blend (anything works!)
1/2 tsp. red pepper powder, optional

1. Thaw the chicken just enough to cut easily. Decrease cook time if chicken is fully thawed.
2. Cut or mince the onion to desired size. Put in slow cooker.
3. Add the condensed soup and spices. Stir until well blended.
4. Cut the chicken into 3/4 inch cubes and add to slow cooker. Stir.
5. Cook for 4-5 hours on low. This will vary depending on your slow cooker.
6. Add cauliflower florets 1.5 hours before completion. This will also vary depending on your slow cooker and how well done you like your veggies. Other veggies to add: Broccoli (1 hour prior), Carrots (1-2 hours prior depending on cut), Turnips-1/2 inch cubes (1.5 hours prior), Celery (1 hour prior)
7. Serve with biscuits, garlic bread, or any hearty bread.