Any good slow cooker/crock pot recipes?

Just bought a new slow cooker and need some good slow cooker recipes or a good site where they have some.

Comments

  1. These are more for family on budgets. They are so good and makes great pot luck ideas.

    CROCK POT ENCHILADAS
    1 lb. hamburger
    1 onion, chopped
    1 sm. can chilies
    1 sm. can mild enchilada sauce
    1 can golden mushroom soup, undiluted
    1 can cheddar cheese soup, undiluted
    1 can cream of mushroom soup, undiluted
    1 can cream of celery soup, undiluted
    1 lg. pkg. Dorito chips
    Brown hamburger and chopped onion, pour off grease. Put all ingredients in crock pot except Dorito chips. Mix and cook low 4 to 6 hours. Last 15 minutes before you are ready to eat, add Dorito chips and stir.

    KING RANCH CHICKEN IN A CROCKPOT
    3-4 c. cooked, diced chicken
    1 pkg. (10-12) flour tortillas
    1 med. onion, chopped
    2 (10 oz.) cans cream of chicken soup
    1 can (1 c.) tomatoes & chilies
    4 tbsp. quick cooking tapioca
    4 c. grated Cheddar cheese
    In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart crockpot makes 1/2 recipe. This is a good take-in dish or potluck.

    HAM IN CROCK POT
    2 1/2 c. diced ham
    8 med. sliced potatoes
    Salt and pepper
    2 sm. onions, sliced
    1 green pepper, sliced
    Place in layers in crock pot. Add 1 can cheddar cheese soup, 2 tablespoons water, and squirt of prepared mustard. Cook on low setting all day.

  2. CarolSandyToes1 says:

    CROCKPOT HUNTER CHICKEN

    1 tbsp. oil
    1 Bell pepper, sliced
    1 onion, sliced
    1 garlic clove, crushed
    1 whole chicken
    cinnamon, ground
    curry powder
    cumin, ground
    turmeric
    6 oz. mushrooms, sliced*
    8 oz. tomatoes
    1/2 c. red wine
    3 tbsp. cornstarch
    1 tsp, garlic salt
    1/4 c. water

    Brown bell pepper, onion, and garlic in oil in skillet. Also brown mushrooms, if using fresh. Place whole chicken in crockpot; add seasonings and vegetables, topping with vegetables from skillet. Add wine. Cook until tender. Warm a platter in a 200-degree oven. Remove the chicken to the platter. Add water to the cornstarch and salt. Stir to a paste and add to crockpot mixture. Cook until slightly thickened and bubbly. Spoon sauce over chicken.

    *Sliced fresh mushrooms are best, although you can use canned.

    ALOHA JOE’S ISLAND STYLE RIB SHACK RIBS

    WHAT YOU NEED:

    3 – 4 Pounds of Ribs (Pork or Beef) OR Country-Style ribs
    Catsup OR BBQ Sauce
    Brown Sugar
    Soy Sauce
    1 large Crockpot

    Cut the ribs to fit in your Crock Pot (2 or 3 ribs per piece.) Brown each piece in a skillet and set aside.

    MAKE THE SECRET SAUCE:

    3/4 c. Brown Sugar
    3/4 c. catsup OR BBQ sauce (or use 1/2 BBQ sauce and 1/2 catsup)
    3/4 c. of Soy Sauce

    Rub each rib piece with sauce and place in CROCK POT! Pour in all the sauce on ribs. Cover the pot and set on LOW for 8 HOURS.

    As served at….Aloha Joe’s Island-Style Rib Shack

    CROCKPOT CHINESE BEEF AND PEA PODS

    1-1/2 lb. frozen steak, partially thawed and thinly sliced into small pieces
    1 can beef consommé
    1/4 c. soy sauce
    1/4 tsp. ground ginger
    1 bunch green onions (about 8)
    2 Tbs. cornstarch
    2 Tbs. water
    1 can sliced water chestnuts, drained
    1 small can bamboo shoots, drained
    1 small can bean sprouts, drained
    1 (7 oz.) pkg. frozen Chinese pea pods, partially thawed

    Combine steak in crockpot with consommé, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Dissolve the cornstarch in 2 tablespoons of cold water. Add to crockpot and stir well. Cook on high for15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice. Makes 6 servings.

    APPLE-GLAZED ROAST PORK – CROCKPOT

    4 lb. Pork loin roast – trimmed
    1/4 c. Natural, non-sweetened Apple juice
    Salt to taste
    3 tbsp. Brown sugar
    Pepper to taste
    1 tsp. Ground ginger
    6 Apples, quartered

    Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low setting for 10 to 12 hours or until done. Serves 8.

  3. Here re some recipies I have tried and LOVED:

    Baked Slow Cooker Chicken
    INGREDIENTS
    1 (2 to 3 pound) whole chicken
    salt and pepper to taste
    1 teaspoon paprika
    DIRECTIONS
    Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
    Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
    Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
    ________________________________________

    Slow Cooker Spare Ribs

    INGREDIENTS
    1 (10.75 ounce) can condensed tomato soup
    1 onion, chopped
    3 cloves garlic, minced
    1 tablespoon brown sugar
    1 tablespoon Worcestershire sauce
    2 tablespoons soy sauce
    2 pounds pork spareribs
    1 teaspoon cornstarch (optional)
    1/4 cup cold water (optional)
    DIRECTIONS
    Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minutes.
    In a mixing bowl, mix together soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to a slow cooker. Pour sauce over ribs.
    Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.
    If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.
    _____________________________________________

    Easy Slow Cooker French Dip
    INGREDIENTS
    4 pounds rump roast
    1 (10.5 ounce) can beef broth
    1 (10.5 ounce) can condensed French onion soup
    1 (12 fluid ounce) can or bottle beer
    6 French rolls
    2 tablespoons butter

    DIRECTIONS
    Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
    Preheat oven to 350 degrees F (175 degrees C).
    Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
    Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
    ______________________________________________

    Slow Cooker Pot Roast

    INGREDIENTS
    2 (10.75 ounce) cans condensed cream of mushroom soup
    1 (1 ounce) package dry onion soup mix
    1 1/4 cups water
    5 1/2 pounds pot roast
    DIRECTIONS
    In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
    Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
    ________________________________________

    Slow Cooker Beef Stroganoff

    INGREDIENTS
    1 pound cubed beef stew meat
    1 (10.75 ounce) can condensed golden mushroom soup
    1/2 cup chopped onion
    1 tablespoon Worcestershire sauce
    1/4 cup water
    4 ounces cream cheese

    DIRECTIONS
    In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
    Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
    _____________________________________________

    Slow-Cooked Tamale Casserole

    INGREDIENTS
    1 pound ground beef
    1 egg
    1 1/2 cups milk
    3/4 cup cornmeal
    1 (15.25 ounce) can whole kernel corn, drained
    1 (14.5 ounce) can diced tomatoes, undrained
    1 (2.25 ounce) can sliced ripe olives, drained
    1 (1.25 ounce) package chili seasoning mix
    1 teaspoon seasoned salt
    1 cup shredded Cheddar cheese

    DIRECTIONS
    In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.
    _____________________________________________

    Slow-Cooked Chili

    INGREDIENTS
    2 pounds ground beef
    2 (16 ounce) cans kidney beans, rinsed and drained
    2 (14.5 ounce) cans diced tomatoes, undrained
    1 (8 ounce) can tomato sauce
    2 medium onions, chopped
    1 green pepper, chopped
    2 cloves garlic, minced
    2 tablespoons chili powder
    2 teaspoons salt
    1 teaspoon pepper
    Shredded Cheddar cheese
    DIRECTIONS
    In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.
    ______________________________________________