What are your favorite SLOW COOKER Recipes?

Do you have any really good favorite Slow cooker recipes? Please keep the ingredient lists short. I am very busy and don’t have time for anything complicated.

Comments

  1. KiltFreedom says:

    Here are some that are good. Hope they help!

    BBQ Slow cooker chicken– eat as is or make sandwichs.

    INGREDIENTS
    1 (4 pound) whole chicken
    1 1/2 cups prepared barbecue sauce

    DIRECTIONS
    Put chicken, legs up, into slow cooker. Pour sauce over and inside the chicken. Cover.
    Cook for 8 to 10 hours on low setting. It is not a good idea to check it, as steam escapes and it takes quite awhile to reheat.

    Chicken with Stuffing

    INGREDIENTS
    4 (4 ounce) boneless, skinless chicken breast halves
    1 (10.75 ounce) can condensed cream of chicken soup, undiluted
    1 3/4 cups chicken broth
    1/2 cup butter or margarine
    1 (6 ounce) package corn bread stuffing mix

    DIRECTIONS
    Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 6 hours or until chicken juices run clear.

    Roast

    INGREDIENTS
    3 pounds rump roast
    2 (10.75 ounce) can condensed cream of mushroom soup
    1 (10.5 ounce) can condensed beef broth
    3 carrots, chopped
    1 onion chopped
    4 potatoes chopped
    salt & pepper

    DIRECTIONS
    Place rump roast in a slow cooker. Put in everything. Cook on LOW for about 8 hours.

    Beef and Beans

    INGREDIENTS
    1 1/2 pounds boneless round steak
    1 tablespoon prepared mustard
    2 tablespoon chili powder
    1 teaspoon salt
    1/4 teaspoon pepper
    4 garlic clove, minced
    2 (14.5 ounce) cans diced tomatoes, undrained
    1 medium onion, chopped
    1 beef bouillon cube, crushed
    1 (16 ounce) can kidney beans, rinsed and drained
    Hot cooked rice

    DIRECTIONS
    Cut steak into thin strips. Combine mustard, chili powder, salt if desired, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

  2. Reuben casserole

    Get yourself some corned beef and slow cook it for about 4-5 hours, then take it out, cool it and shred it. Then take 1 can of sauerkraut and rinse in strainer, add some thousand island dressing, place in crock pot with corned beef. Chop some rye bread and put in crock pot with some swiss cheese just prior to serving. YUMMO!

  3. Porridge. it’s like just Rice and Water, very healthy and also is very good for when you are sick. Good for diets. gives good amount of grains products needed in a day.

  4. HARDCORE SLOPPY JOES

    2lbs of ground beef Hamburger buns
    1 onion
    1 bottle of ketchup
    2 cans of cream of mushroom
    1 clove of garlic

    Rough chop the onion and garlic and brown in a pan with the beef. (drain) place in slow cooker. Add cream of mushroom soup, and bottle of ketchup mixing thouroughly. Cover and cook on High for 2 hours. Serve on buns with a bit of sharp cheddar cheese.

    Quick easy and tasty

    You can also give this a southwestern flair by seasoning with cumin, and adding a diced jalapeno (deseeded and devained to avoid overspiciness)

  5. slow cooker pork chops (my family LOVES this)

    4-6 pork chops
    4-6 red skinned potatoes (i’ve tried others, but red works best)
    1 can cream of chicken or cream of mushroom soup
    1/2 cup chicken broth or water (i usually add water and throw in a boullin cube, it disolves as it cooks)
    2 tsp minced garlic
    1 onion

    slice the onion and potato as thin as you can. put everything in the slow cooker, you don’t have to stir it or anything, it mixes on its own as it cooks. cook on low for 6-8 hours or high for 2-4.

    yummy for your tummy.

  6. theobromacrunch says:

    Here are my favorite meals whenever I’m short on time, or too lazy to cook.

    Pulled Pork

    Brine:
    8 ounces or 3/4 cup molasses
    12 ounces pickling salt
    2 quarts bottled water
    6 to 8 pound Boston butt

    Rub:
    1 teaspoon whole cumin seed
    1 teaspoon whole fennel seed
    1 teaspoon whole coriander
    1 tablespoon chili powder
    1 tablespoon onion powder
    1 tablespoon paprika

    Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
    Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

    Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

    Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

    Slow-cooked Chicken

    1 whole chicken, 3 1/2 to 4 pounds
    Kosher salt
    Cracked white pepper
    1/2 cup diced onion
    1/4 cup diced carrot
    1/4 cup diced celery
    3 cloves garlic, peeled and smashed
    3 sprigs fresh thyme
    1 lemon, juiced
    4 teaspoons cornstarch

    Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
    Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.

    Sunday Gravy and Macaroni (Spaghetti, really)

    On Sundays, my Grandpa Emmanuel would take the kitchen table out on the lawn and turn it into a buffet table for his 10 children and the whole neighborhood. He would make Sunday gravy (marinara sauce) filled with slow cooked meats that flavored the sauce: braciole, pork chops, chicken thighs, rabbit, sausages and meat balls. He would simmer the meats for hours, then pull them from the sauce pot and separate them into stacks on a large platter. He would toss spaghetti, which he referred to as macaroni in English, with half of the remaining sauce and add lots of cheese to it. The extra sauce would be ladled on top of dinner plates of meat and macaroni. This recipe is all I can do to imitate Sundays with Emmanuel, in 30 minutes.

    1 pound spaghetti
    1/4 cup extra-virgin olive oil, 2 turns of the pan, for both meats and sauce
    3 thin cut pork loin chops, 1/2-inch thick, cut in 1/2
    Salt and pepper
    2 each sweet and hot Italian sausage links
    1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara
    5 cloves garlic, chopped, 3 for sauce, 2 for meatballs
    1 small onion, minced
    1 cup beef broth
    1 (28-ounce) can crushed tomatoes
    1 (14-ounce) can diced tomatoes
    1/4 cup chopped flat-leaf parsley, a couple of handfuls of leaves
    Several leaves fresh basil, torn or chopped, a handful
    1 pound meat loaf mix, ground beef, pork and veal combined, from butcher counter
    1 egg
    1/3 cup grated Parmigiano-Reggiano, 2 handfuls, plus extra for tossing pasta and to pass at table
    1/2 cup Italian bread crumbs, 3 handfuls
    1 loaf crusty Italian bread, for serving

    Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
    Preheat oven to 425 degrees F.

    Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.

    Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust.

    To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

  7. Italian Roast Beef

    Roast
    1 jar pepperoncini’s
    salt and pepper to taste

    Put the roast and peppers (cover with water) in the crock pot and cook on auto all day.
    This is sooo good!! :)

  8. Easy Parmesan Chicken

    INGREDIENTS:

    * 4 boneless chicken breasts, pounded to 1/2 inch thickness
    * 1 egg
    * 1/2 cup milk
    * seasoned bread crumbs
    * 2 to 3 tablespoons olive oil
    * 8 slices mozzarella cheese, or more
    * 1 jar (16 oz) spaghetti sauce
    * Parmesan cheese

    PREPARATION:
    Whisk the egg and milk until mixed. Dip the chicken breasts in milk and egg mixture and then coat in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side.
    Set chicken in your slow cooker baking dish.

    Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
    —————————-

    Ground Beef and Potato makes a delicious meal

    INGREDIENTS:

    * 1 1/2 pound lean ground beef
    * 1 large clove garlic, minced
    * 1/4 tsp. pepper
    * 1/2 tsp. leaf thyme
    * 4 to 6 medium potatoes
    * 2 large onions
    * 1 can (10 3/4 oz.) condensed cream of mushroom soup
    * 1/4 cup water

    PREPARATION:
    Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered Crock Pot. Add browned beef and top with remaining potatoes and onions.
    Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
    ————————
    Baked Cheddar Chicken

    INGREDIENTS:

    * 2 1/2 to 3 pounds chicken parts or bone-in chicken breasts
    * 2 tablespoons melted butter
    * 1 can (approx. 10 1/2 oz) Cheddar cheese soup, undiluted
    * 2 tablespoons chopped pimiento
    * 1/2 teaspoon chili powder
    * 1 1/2 teaspoon dried parsley flakes

    PREPARATION:
    Preheat oven to 400°.
    Arrange chicken parts in a single layer in baking dish, skin side down. Drizzle chicken with the melted butter. Bake, uncovered, for 20 minutes. Turn chicken skin side up.
    Bake for 20 minutes longer. In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.
    Serves 4 to 6.
    ————————–
    Crock Pot Pepper Steak

    1 1/2 lbs. round steak,
    3/4 inch thick
    1 can Campbell’s cream of onion soup
    1/2 c. catsup
    1 med. green pepper, seeded and sliced
    Instructions
    Preparation : Cut meat in strips, add all ingredients to crock pot and cook on high 9 hours. Serve over rice.