1 (3 lb.) boneless chuck roast
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 c. vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. Chardonnay (or 12 oz. bottle of beer)
Sprinkle roast on all sides with salt, pepper, and garlic powder. Using a skillet over high heat, sear roast in oil until brown. Place roast in crock pot, and add onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add Chardonnay and a small amount of water. Cook on low for 8 hours.
Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
Wednesday, January 28, 2009
Crockpot Cheesy Penne
1 lb. sweet Italian sausage
1 (15 oz.) can tomato sauce
1 (14 oz.) can diced tomatoes
1 tsp. oregano
1 tsp. garlic powder
Salt & pepper, to taste
1/4 c. olive oil
2 tsp. granulated sugar
1/2 to 3/4 lb. penne pasta
1 c. shredded mozzarella or Monterey Jack
Parmesan cheese
Cook sausage in frying pan on medium heat until browned and crumbly. Drain well. Place in crock pot. Add sauce, tomatoes, oregano, garlic powder, salt, pepper, oil, and sugar; stir well. Cook on low 7 to 8 hours or high 4 to 6 hours.
Salt large pot of water and cook penne 4 to 5 minutes less than directions on box call for (about 7 or 8 minutes).
About a half hour before you are ready to eat, add penne to crockpot and stir well. Top with shredded cheese. Continue to cook on high for 15 to 20 minutes or until pasta is tender and heated and cheese has melted. Top with parmesan cheese to serve.
1 (15 oz.) can tomato sauce
1 (14 oz.) can diced tomatoes
1 tsp. oregano
1 tsp. garlic powder
Salt & pepper, to taste
1/4 c. olive oil
2 tsp. granulated sugar
1/2 to 3/4 lb. penne pasta
1 c. shredded mozzarella or Monterey Jack
Parmesan cheese
Cook sausage in frying pan on medium heat until browned and crumbly. Drain well. Place in crock pot. Add sauce, tomatoes, oregano, garlic powder, salt, pepper, oil, and sugar; stir well. Cook on low 7 to 8 hours or high 4 to 6 hours.
Salt large pot of water and cook penne 4 to 5 minutes less than directions on box call for (about 7 or 8 minutes).
About a half hour before you are ready to eat, add penne to crockpot and stir well. Top with shredded cheese. Continue to cook on high for 15 to 20 minutes or until pasta is tender and heated and cheese has melted. Top with parmesan cheese to serve.
Chicken Tortilla Soup
4 chicken breasts
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream
Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream
Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.
Cream Cheese Chicken
4 chicken breasts
1/4 c. melted butter or margarine
Salt and pepper, to taste
1 to 2 pkg. dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cut into cubes
1/2 c. chicken broth
1/2 chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 c. juices from crockpot. Add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth. Pour over chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta, or mashed potatoes. Add in broccoli or other veggies for variety.
1/4 c. melted butter or margarine
Salt and pepper, to taste
1 to 2 pkg. dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cut into cubes
1/2 c. chicken broth
1/2 chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 c. juices from crockpot. Add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth. Pour over chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta, or mashed potatoes. Add in broccoli or other veggies for variety.
Cheesy Chicken
1 lb. boneless chicken breast (frozen is fine)
2 cans cream of celery soup
1 can green chiles
1 block Monterey jack cheese, shredded
Combine first 3 ingredients in crockpot and cook on low for 6 hours. Take out chicken and shred (it will just fall apart); put back in crock pot. Add shredded Monterey Jack cheese and cook for 15 minutes more or until cheese is melted. Serve over rice.
2 cans cream of celery soup
1 can green chiles
1 block Monterey jack cheese, shredded
Combine first 3 ingredients in crockpot and cook on low for 6 hours. Take out chicken and shred (it will just fall apart); put back in crock pot. Add shredded Monterey Jack cheese and cook for 15 minutes more or until cheese is melted. Serve over rice.
Easy Santa Fe Chicken
1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese
In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.
Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese
In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.
Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.
To-Die-For Crockpot Roast
1 beef roast, any kind
1 pkg. dried brown gravy
1 pkg. dried Italian salad dressing mix
1 pkg. dried ranch dressing mix
1/2 c. water
Place beef roast in crockpot. Mix together dried mixes in a bowl and sprinkle over roast. Pour water around roast. Cook on low for 7 to 9 hours
1 pkg. dried brown gravy
1 pkg. dried Italian salad dressing mix
1 pkg. dried ranch dressing mix
1/2 c. water
Place beef roast in crockpot. Mix together dried mixes in a bowl and sprinkle over roast. Pour water around roast. Cook on low for 7 to 9 hours
Crockpot BBQ Chicken
3 to 4 chicken breasts (can be frozen)
2 c. ketchup
4 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 tsp. garlic powder
Mix all ingredients except chicken in crockpot. Add chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred / pull with forks. Return to pot and stir in sauce to coat. Serve on buns.
Optional: When chicken is done cooking, shred like the recipe says and mix it up really well with sauce. Leave lid off crockpot and cook on high for another 30 to 60 minutes.
2 c. ketchup
4 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 tsp. garlic powder
Mix all ingredients except chicken in crockpot. Add chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred / pull with forks. Return to pot and stir in sauce to coat. Serve on buns.
Optional: When chicken is done cooking, shred like the recipe says and mix it up really well with sauce. Leave lid off crockpot and cook on high for another 30 to 60 minutes.
Crockpot Garlic Brown Sugar Chicken
1 1/2 lb. chicken pieces
1 c. brown sugar
2/3 c. vinegar
1/4 c. lemon lime soda
2 to 3 tbsp. minced garlic
1 green bell pepper, sliced
2 tbsp. soy sauce
1 tsp. pepper
Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on low for 6 to 8 hours. Serve over rice or noodles.
1 c. brown sugar
2/3 c. vinegar
1/4 c. lemon lime soda
2 to 3 tbsp. minced garlic
1 green bell pepper, sliced
2 tbsp. soy sauce
1 tsp. pepper
Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on low for 6 to 8 hours. Serve over rice or noodles.
Crockpot BBQ Beef Brisket
2 to 3 lb. brisket
1 lg. onion, chopped
2 tbsp. minced garlic
1/3 c. Worcestershire sauce
1 sm. jar liquid smoke
1 bottle of your favorite BBQ sauce
The night before cooking, place brisket in large ziploc bag. Pour in next 4 ingredients. Squeeze out all air and massage meat through bag. Place in shallow baking dish (so it won't leak) in fridge overnight. The next morning, take out brisket and wrap it up in aluminum foil. Discard leftover liquid. Place meat (in foil) in crockpot and cook on low for 6 hours. Remove foil, pour BBQ sauce over meat, and cook an additional 60 to 90 minutes.
1 lg. onion, chopped
2 tbsp. minced garlic
1/3 c. Worcestershire sauce
1 sm. jar liquid smoke
1 bottle of your favorite BBQ sauce
The night before cooking, place brisket in large ziploc bag. Pour in next 4 ingredients. Squeeze out all air and massage meat through bag. Place in shallow baking dish (so it won't leak) in fridge overnight. The next morning, take out brisket and wrap it up in aluminum foil. Discard leftover liquid. Place meat (in foil) in crockpot and cook on low for 6 hours. Remove foil, pour BBQ sauce over meat, and cook an additional 60 to 90 minutes.
Pot Roast Italiano
1 (2 to 3 lb.) beef chuck roast
1 (14.5 oz.) can diced tomatoes, drained
1 (12 oz.) can tomato sauce
2 tsp. red wine vinegar
2 med. onions, sliced
1 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. basil
Salt and pepper, to taste
1 (6 oz.) can tomato paste
Grated parmesan cheese
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into gravy and add parmesan cheese to taste. Add meat back to gravy and serve.
1 (14.5 oz.) can diced tomatoes, drained
1 (12 oz.) can tomato sauce
2 tsp. red wine vinegar
2 med. onions, sliced
1 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. basil
Salt and pepper, to taste
1 (6 oz.) can tomato paste
Grated parmesan cheese
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into gravy and add parmesan cheese to taste. Add meat back to gravy and serve.
Crockpot Chicken Swiss with Stuffing
4 chicken breasts
4 slices Swiss cheese
1 box stuffing mix
1/2 c. chicken broth
2 cans reduced fat cream of chicken soup
1/2 c. parmesan cheese
Spray crockpot with nonstick cooking spray; put breasts on the bottom. Cover with Swiss cheese. In a separate bowl, mix stuffing and seasoning packet (if they aren’t already combined), cream of chicken soup, and chicken broth. Pour and spread over chicken. Sprinkle parmesan cheese on top and cover. Cook on low for 7 to 8 hours.
4 slices Swiss cheese
1 box stuffing mix
1/2 c. chicken broth
2 cans reduced fat cream of chicken soup
1/2 c. parmesan cheese
Spray crockpot with nonstick cooking spray; put breasts on the bottom. Cover with Swiss cheese. In a separate bowl, mix stuffing and seasoning packet (if they aren’t already combined), cream of chicken soup, and chicken broth. Pour and spread over chicken. Sprinkle parmesan cheese on top and cover. Cook on low for 7 to 8 hours.
Crockpot French Dip
1 (2 to 3 lb.) lean beef roast
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (14.5 oz.) can beef broth
1 envelope dry French onion soup
1 (12 oz.) bottle beer
3 c. water
Mozzarella cheese
6 hoagie rolls
Season roast with garlic powder and pepper. Place roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup, beer, and water. Bring to a boil and pour over roast in crock pot. Cook on high 5 hours.
Once finished, remove beef from crockpot and slice or shred. Place hoagie rolls covered with mozzarella under broiler till cheese is melted. Place beef on buns, cover with top bun, and cut in half. Ladle juice out of crock pot into small bowls and place at each setting for dipping. Serves 6.
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (14.5 oz.) can beef broth
1 envelope dry French onion soup
1 (12 oz.) bottle beer
3 c. water
Mozzarella cheese
6 hoagie rolls
Season roast with garlic powder and pepper. Place roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup, beer, and water. Bring to a boil and pour over roast in crock pot. Cook on high 5 hours.
Once finished, remove beef from crockpot and slice or shred. Place hoagie rolls covered with mozzarella under broiler till cheese is melted. Place beef on buns, cover with top bun, and cut in half. Ladle juice out of crock pot into small bowls and place at each setting for dipping. Serves 6.
Crockpot Beef Stroganoff
1 1/2 to 2 lb. beef stew meat
1 sm. onion, chopped
1 can cream of onion soup
1 can cream of mushroom
8 oz. cream cheese
8 oz. sour cream
Egg noodles
Combine stew meat, soups, and onion in crockpot and mix well until meat is coated. Cook on low 8 to 10 hours. Before serving, cut cream cheese into cubes; add to crockpot and stir well. Add sour cream, mix well, and let simmer till heated thoroughly. Serve over cooked egg noodles.
1 sm. onion, chopped
1 can cream of onion soup
1 can cream of mushroom
8 oz. cream cheese
8 oz. sour cream
Egg noodles
Combine stew meat, soups, and onion in crockpot and mix well until meat is coated. Cook on low 8 to 10 hours. Before serving, cut cream cheese into cubes; add to crockpot and stir well. Add sour cream, mix well, and let simmer till heated thoroughly. Serve over cooked egg noodles.
Sunday, November 16, 2008
Scalloped Potatoes with Ham
8 to 12 oz. ham, diced
8 to 10 med. potatoes, peeled and thinly sliced
2 med. onions, peeled and thinly sliced
Salt and pepper, to taste
1 c. shredded cheddar cheese
1 (10 3/4 oz.) can condensed cream of celery soup (any flavor will do)
Paprika (optional)
Layer half of ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then half of the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top, then sprinkle with a little paprika, if desired. Cover and cook on low for 7 to 9 hours, or until potatoes are tender. Makes 6 to 8 servings.
8 to 10 med. potatoes, peeled and thinly sliced
2 med. onions, peeled and thinly sliced
Salt and pepper, to taste
1 c. shredded cheddar cheese
1 (10 3/4 oz.) can condensed cream of celery soup (any flavor will do)
Paprika (optional)
Layer half of ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then half of the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top, then sprinkle with a little paprika, if desired. Cover and cook on low for 7 to 9 hours, or until potatoes are tender. Makes 6 to 8 servings.
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