Slow cooker recipes for a new slow cooker?

Slow Cooker Burgundy Beef

I’ve just started using my new slow cooker yesterday (burgundy beef–mmm!) and I’m very happy with it. But I need more recipes! It came with a little recipe booklet, but those recipes look pretty uninspired. Do you have an absolutely great slow cooker recipe you’d be prepared to share with me? Thanks!!

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  1. Sweet and Sour Meatballs over Rice
    1 pound ground beef
    1 slightly beaten egg
    4 tablespoons cornstarch, divided
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 tablespoon dried chopped onion
    1 tablespoon oil
    3 tablespoons vinegar
    15 ounces pineapple chunks in juice
    1/2 cup sugar
    1 tablespoon soy sauce
    1 large green bell pepper, cut into pieces
    hot cooked rice
    In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, and onion. Shape into 1 1/2-inch balls. In a large skillet, lightly brown meatballs in oil. Drain fat from skillet. Transfer meatballs to any size Crock-Pot.
    Stir together in a small bowl: vinegar, sugar, soy sauce, remaining cornstarch, and green pepper. Pour over meatballs. cover and cook on LOW 6 to 8 hours or on HIGH 2 to 4 hours.
    In the last 30 minutes of cooking stir in the can of pineapple. Serve over hot cooked rice.

    Slow-cook Chicken & Mushroom Stew
    1 can cream of mushroom & roasted garlic soup
    5-6 fresh, boneless, skinless chicken breasts
    Salt and pepper to taste
    1 package (8 oz.) med. white mushrooms
    1 cup baby-cut carrots
    2 celery ribs, cut into 1 1/2 inch lengths

    In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.

    Crockpot Chinese Dinner
    1 1/2 lb. pork steak (cut into 1/2" strips)
    1 sliced onion,
    1 green pepper,
    sliced 8z. sliced fresh mushrooms
    1 8z can tomato sauce
    4 carrots, sliced
    3 T brown sugar
    1-1/2 t salt
    1 1/2 T vinegar,
    2 t Worcestershire sauce

    Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crockpot and cook on low 6-8 hours. Serve with hot rice and top with soy sauce.

    Honolulu Chicken
    3 to 4 chicken breasts (skinless/boneless)
    1 10-ounce jar peach preserves
    1/2 cup barbecue sauce
    1/2 cup chopped onion (I used a whole onion)
    2 tablespoon soy sauce
    1 6-ounce can water chestnuts (sliced/drained)
    1 green pepper, julienne sliced
    Hot cooked rice

    Place chicken pieces in slow cooker and sprinkle with salt and pepper . Combine preserves, BBQ sauce, onion and soy sauce and pour over chicken. Add water chestnuts and green pepper slices Cover and cook on low 6-8 hours. Serve over hot cooked rice.

    Posole
    2 cups pork roast, cooked and cubed
    1 large can hominy, undrained
    1 can green chiles, chopped
    1 tablespoon chili powder
    1 teaspoon salt
    1 large onion, diced
    1 to 2 cups water
    Flour tortillas
    Cheese, grated

    Put the pork, hominy, green chiles, chili powder, salt, onion and water in a slow cooker and cook 6-8 hours on low. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.

    Honest and True Irish Stew
    6 medium potatoes (about 2 pounds),
    peeled and thinly sliced
    2 pounds lean, bone-in lamb or 1 1/2 pounds
    boneless lamb, cut into 1 1/2-inch pieces
    2 medium onions, peeled and sliced
    1 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon thyme
    1 teaspoon dried summer savory
    2 tablespoons minced fresh parsley or
    1 1/2 teaspoons dried parsley
    1 1/2 cups water

    In slow cooker, layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Cook 6-8 hours on low until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.

    Sweet and Sour Chicken
    1 medium onion, sliced
    1 medium carrot, peeled, sliced
    1 medium celery stalk, sliced
    1 lb. boneless skinless chicken thighs, cut into bite-size pieces
    1/2 cup KRAFT CATALINA Dressing
    1/2 cup soy sauce
    1/2 cup firmly packed brown sugar
    1 tsp. grated gingerroot
    1 can (8 oz.) pineapple chunks, drained, juice reserved
    1 medium green pepper, sliced
    1 medium red pepper, sliced
    4-1/2 cups hot cooked MINUTE White Rice

    PLACE onions, carrots and celery in slow cooker; top with chicken. ADD dressing, soy sauce, brown sugar, gingerroot and pineapple juice. Cover with lid. COOK on LOW for 7 to 8 hours (or on HIGH for 3-1/2 to 4 hours), adding pineapple and peppers for the last 30 min. of the cooking time. Serve over rice.

    Crockpot Lentils & Ham
    2 c dried lentils, sorted and rinsed
    3 c chopped cooked ham
    2 onions, chopped
    3 c chopped carrots
    2 (10 oz.) cans condensed chicken broth
    4 c water

    Combine all ingredients in crockpot, mix to combine. Cover crockpot, cook low 7-9 hours.

    MORROCCAN LAMB AND RICE
    1 lb. boneless lamb, cut into 1" pieces
    1 Granny Smith apple, chopped
    6 oz. pkg. chicken flavored rice and vermicelli pasta mix
    1-1/2 cups chicken broth
    1 tsp. curry powder

    Combine lamb, apple, seasoning mix from rice, chicken broth, and curry powder in 3-1/2-4 quart slow cooker. Mix well. Cover crockpot and cook on low for 4 hours. Then stir in rice and pasta mixture, cover, and cook for 3-4 hours longer until lamb is thoroughly cooked and rice and pasta are tender.

    Crockpot Caramelized Onion Pot Roast
    2 Tbsp. olive oil
    2-1/2 lbs. boneless beef chuck roast
    1/2 tsp. salt
    1/4 tsp. pepper
    1 Tbsp. olive oil
    4 onions, chopped
    4 cloves garlic, chopped
    1/2 cup apple juice
    1 cup beef broth
    1 Tbsp. brown sugar
    1 Tbsp. apple cider vinegar
    2 Tbsp. Dijon mustard

    Heat 2 Tbsp. oil in heavy skillet and brown roast 5 minutes, turning once, until brown. Season with salt and pepper and remove. Add additional 1 Tbsp. oil to same skillet and add onions. Cook for 10-15 minutes, stirring frequently, until onions are brown. Add garlic, apple juice, beef broth, brown sugar, vinegar and mustard and stir. Spoon half of onions into a 4 quart crockpot, top with roast, and add rest of onions and liquid. Cover and cook on low for 8-10 hours. Serve with horseradish.

    CREOLE SLOW-COOKER GUMBO
    1/2 lb. chicken breast halves without skin, cubed and browned
    2 links andouille sausage, sliced
    1/2 lb. shrimp, peeled and deveined
    1 onion, chopped
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    10 cups water
    1 cup dry roux mix
    2 tbls. Creole seasoning
    Cooked white rice

    Place chicken, sausage, shrimp, onion, peppers, water, roux
    mix and Creole seasoning in a slow cooker. Cook on low for 8
    hours. Adjust seasoning with additional Creole seasoning, if needed.
    Serve over rice.

  2. happy1here says:

    Take the leftover beef and add BBQ sauce,onions,green pepper and make your own style of BBQ sandwiches,serve with coleslaw on sandwich,it is very good or serve it on side!

  3. exodus64_1996 says:

    Get some boneless skinless chicken breast, and some picante sauce (I generally use Pace picante hot) put in the chicken breast and cover it with the picante sauce, put it on the lowest setting and let it go all day. the chicken falls apart and gets a nice flavor from the picante sauce. Especially good over minute rice.

  4. Kamikaze Kid says:

    Beef and Red Bean Chili Recipe

    Ingredients:
    1 can red beans – rinsed and drained
    1 tablespoon olive oil
    2 pounds boneless beef chuck pot roast – cut into 1-inch pieces
    1 cup coarsely chopped onion
    1 can (15 oz size) tomato sauce
    1 can (14 1/2 oz size) diced tomatoes with green chile peppers
    1 can (14 oz size) low sodium beef broth
    2 finely chopped chipotle peppers in adobo sauce plus
    2 teaspoons adobo sauce
    2 teaspoons crushed dried oregano
    1 teaspoon ground cumin
    3/4 cup finely chopped red sweet pepper
    1/4 cup snipped fresh cilantro

    Directions:

    In a large skillet, heat oil over medium-high heat. Add half of the meat and the onion; cook and stir until meat is brown. Transfer to a 3-1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat.

    Stir tomato sauce, undrained tomatoes, broth, chipotle peppers and adobo sauce, oregano, and cumin into mixture in slow cooker. Drain and rinse the beans; stir into mixture in cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Top individual servings with sweet pepper and cilantro.

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