A Collection of Crockpot Recipes

[Kebamo]

Bean, Barley & Sausage Soup

1 pound Kidney beans; dry
1 package Smoked Polish sausage; sliced
7 cups Water
1 cup Barley
2 Garlic cloves; peeled
3 Bay leaves

Put rinsed beans in large saucepan. Add water, cover and let stand
overnight.

Drain off water the next day. Put beans, barley and remaining ingredients
into crockpot. Stir. Cover and cook on high for 4 hours. Remove bay
leaves. Salt to taste when serving.

Sylvia's comments: I nuked the beans to fast-soak them, and it worked
great. Even the kids liked this one! I used a fine-ground wurst instead
of Polish sausage and cut it into bite-sized pieces before cooking. I also
added some powdered beef stock to the water for cooking. Then I packed
the soup into empty jars to take to work. It reheats great! Also worked
well for a quick supper for the kids. Definitely a keeper. I might add
some chopped browned onions next time, though.
=============================
Chicken With Cream Sauce

1 large chicken
1 stalk celery; halved, with leaves
1 small onion; halved
4 sprigs parsley
2 whole cloves
1 carrot; peeled and halved
1 teaspoon salt
1 small bay leaf
1/2 teaspoon thyme
water
-----Sauce-----
4 tablespoons butter
1 cup chicken stock
1/8 teaspoon pepper
1/2 cup cream
1/2 cup flour
1/2 teaspoon salt
1/4 cup parsley; chopped

Put the chicken in the crockpot and cover with water. Add celery, carrot,
onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square
of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4
tablespoon butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth. Add
salt, pepper, parsley and cream. Remove chicken from pot, slice and serve
with the creamy sauce.
==============================
Corned Beef And Cabbage

2 medium Onions; sliced
2 1/2 pounds Corned beef brisket
1 cup Apple juice
1/4 cup Brown sugar; packed
2 teaspoons Orange peel; finely shredded
2 teaspoons Prepared mustard
6 Whole cloves
6 Cabbage wedges

Place onions in crockpot. Trim away any fat that might be present on the
brisket. If needed, cut brisket to fit into crockpot; place on top of
onions.
In a bowl, combine apple juice, sugar, orange peel, mustard, and cloves;
pour over brisket. Place cabbage on top of brisket. Cover; cook on low
setting for 10 to 12 hours or high setting for 5 - 6 hours.
===============================
Country Ribs With Apples And Kraut

3 pounds Pork ribs, lean; country-
trimmed of any; excess fat.
1 can Sauerkraut, undrained; 16 oz
1 medium Onion; thinly sliced and
into rings
1 can Mushroom stems and pieces; drained, 8 oz
1 large Apple; cored and cut into
( or 2 small apples)
1/4 cup Brown sugar
1/2 teaspoon Celery seed

Brown ribs in slow cooker pot (or skillet) on top of range over medium
heat. Season with salt and pepper.
Transfer cooker pot to base unit or meat from skillet into cooker pot.
Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs.
Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low)
for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3-4 hours until
meat is tender.
==================================
Crockpot Coq Au Vin

3 pounds Chicken
4 Garlic cloves
2 Bay leaf
1 each Onions; sliced
1 Carrots; whole or sliced
4 Potatoes; cut into wedges
2 cups Wine, red; burgundy suggestd
3 cups Stock, veal; skip if too full
1 teaspoon Thyme leaves
1 tablespoon Parsley leaves
4 slices Bacon
8 ounces Mushrooms, fresh; optional
8 ounces Onions, pearl; optional

Remove giblets and neck from chicken. Stuff garlic and bay leaves into
chicken cavity. Place in crockpot, breast side down, and add onions,
carrots, and potatoes. Add wine and seasonings. If there is still plenty
of room in the crockpot, add stock.
Remember that chicken juices will raise the liquid level in the crockpot
during cooking. Cook on LOW all day.
====================================
Crockpot Meatloaf

1/2 cup whole milk
2 white bread slices
1 1/2 pounds ground beef
2 eggs
1 small onion; peeled
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
12 ounces tomatoes; whole

Place the milk and the bread in a large mixing bowl, and let stand until
the bread has adsorbed all the milk. With two forks, break the bread
into crumbs. Beat the ground beef into the crumbs until well mixed. make a
hollow in the center of the meat and break the eggs into it. Beat the eggs
a little; then grate the onions into the eggs. Add salt,
pepper and mustard. Beat the eggs into the beef. Shape into a round
cake and place in the slow cooker. Drain the tomatoes, and place them
on the meat. Cover and cook on Low for 5 to 7 hours. Before serving,
uncover the pot; turn the heat to High, and bubble away
some of the sauce. It should be thick, not thin.
==================================
Crockpot Stroganoff

1 1/2 pounds Ground beef
1 1/2 Onions; sliced
1 Cloves garlic; minced
2 tablespoons Flour
Salt and pepper
1/4 teaspoon Paprika
1 can Cream of celery or mushroom
1 cup Sour cream

Brown ground beef; drain fat. Add onions and garlic.
Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir
in undiluted soup; mix well. Put all in crockpot on low for 6 hours. When
you get ready to serve add sliced mushrooms and sour cream. Serve over
noodles rice or potatoes.
================================
Hamburger Cornmeal Shepherd's Pie

1/2 cup Green pepper; chopped finely
1/2 cup Flour
3/4 cup Yellow cornmeal
1/4 cup Onion; minced finely
2 cups Ground round
5 tablespoons Oil; (far to much by toda
1 cup Tomato sauce
2 tablespoons Tomato catup
2 teaspoons Salt; (far to much by toda
Dash lemon pepper
1 teaspoon Chili powder
Sugar sub equlivalent to; 1 tb sugar
2 teaspoons Baking powder
1/2 teaspoon Thyme
1/4 cup Egg; (1 med)
1/2 cup Skim milk

Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of oil in
skillet, until beef is well browned. Stir in tomato sauce, catup, 1 ts
salt(ugh), lemon pepper, add chili powder. Put into 1 1/2 quart casserole.
Stir flour, cornmeal, sweetener, baking powder, remaining salt (ugh) and
thyme together in a bowl; then add egg milk, and rest of oil. Stir until
smooth. Top the first mixture with second and bake, uncovered, or until
the cornmeal is sightly brown and firm to touch (about 1 hour). Loosen
cornmeal with a knife around edges, turn on serving plate with top side
down. I think that this could be make in the a Crockpot, as this was
before the days of the crockpot!!!
===========================================
Polish Sausage And Cabbage

1/2 each Cabbage head; course sliced
1 each Potato; small; peeled/diced
1 teaspoon Salt
1/2 teaspoon Caraway seed
1 each Large onion; cut 1" slices
1 1/2 pounds Polish sausage; cut 1" piece
14 ounces Chicken broth

Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway
seed. Add sliced onion and Polish sausage. Pour chicken broth over all;
stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH
setting for 2 to 4 hours). This dish is delicious served with mustard,
horseradish and boiled new potatoes. Makes 4 servings (about 3 1/2 quarts)
===========================================
Savory Swiss Steak

1 1/2 pounds Round steak
1/4 cup Flour
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Oil
1 Onion; finely chopped
2 Carrots; peeled and grated
2 Stalks celery; finely chopped
1 can (16 oz) tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon Brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over
meat.
Cover. Cook on low, 6 to 8 hours, or until tender.
Serve meat with sauce spooned over. Sprinkle with parsley.
========================================
Slow Cooker Deviled Beef

2 pounds lean beef; in 1-inch cubes
1 envelope sloppy joe seasoning mix
6 ounces tomato paste
1 cup celery; coarsely sliced
1 green pepper; cut in squares
1/2 cup water
2 tablespoons vinegar

Place all ingredients in crockpot. Stir to mix. Cover and cook about 10
hours
on low or 4 1/2 to 5 hours on high. Don't peek or stir till near the end of
cooking time.

Serve beef with hot cooked noodles or rice.
========================================
Spanish Pork Stew With Potatoes

4 medium Potatoes
1 pound Tomatoes
1 Bell peppers
2 tablespoons Vinegar
1 pound Pork shoulder butt
3 Garlic cloves; crushed
1 pound Pork shoulder butt
1 cup Stock
1 Bay leaves
1 medium Onions; chopped

Cut pork into large chunks. Coarsely chop tomatoes.
Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell
pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot
in order; cook until meat is tender, about 10 hours. Stovetop preparation:
Heat oil in Dutch oven over medium heat.
Add pork and saute a few minutes, until lightly browned. Add garlic and
saute well. Add onion and saute until tender. Add tomatoes and cook 5
minutes.
Att water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil.
Cover and simmer until pork is almost tender, about 40 minutes. Stir in
green pepper.
Add potatoes around sides and simmer, covered, until tender, about 15
minutes. Avoid stirring or overcooking potatoes.
=====================================
Slow Simmered Pork Roast

2 1/4 pounds Pork (boneless pork butt)
3 Green onions; cut in slivers
1 teaspoon Ginger; fresh; cut julienne
2 Star anise; whole
2 tablespoons Soybean condiment (mein see)
2 tablespoons Soy sauce; light
2 teaspoons Brown sugar
1 cup Rice wine; Chinese
use dry sherry)
2 Garlic cloves; sliced thin
1/2 teaspoon White pepper; ground
2 cups Water (more may be needed)

Mix together all the ingredients except the pork.
Place the meat in an ovenproof casserole just large enough to hold it. A
crockpot may be used.

Pour the sauce over the top, cover the dish and bake at 275 degrees from 5
to 8 hours, depending on your taste.
========================================
Peanut Stuffed Chicken Breast

12 Chicken breasts; boned
1/2 cup Peanut butter
1/8 cup Honey
1 teaspoon Cumin
1 tablespoon Mint; dried
1 package G. Washington's Golden; bouillon mix

Bone chicken breasts if needed, keeping meat as nearly intact as possible.
(It's much easier to rip the meat off the bones than any knifework I've
tried to date.) Pull off shreds and gobbets.
Put peanut butter, honey, cumin and mint in a bowl and mix well.
Microwaving for 30 seconds or so thins it and makes it much easier to mix.
Spread about 2 tsp of the peanut butter mix in a thin layer over each piece
of breast meat. Place 1/12 of the shreds and gobbets on the breast and
roll them up into a packet. Tie the packet shut with butcher's twine or
fasten with a toothpick.
Arrange the twelve packets in layers in the crock pot, being careful not to
let any fall open.
Stir water in to the bowl with any remaining peanut butter and mix well.
Add the packet of bouillon and pour over the chicken packets.
Add water as needed to cover packets to a depth of at least one inch.
Turn crock pot on high for 5 or 6 hours.
Remove packets from pot and let drain on a platter.
All the chicken fat will have migrated to the top of the liquid, which I
suspect would probably make a wonderful flavoring for soups and other
dishes.

[Kebamo]

Bean, Barley & Sausage Soup

1 pound Kidney beans; dry
1 package Smoked Polish sausage; sliced
7 cups Water
1 cup Barley
2 Garlic cloves; peeled
3 Bay leaves

Put rinsed beans in large saucepan. Add water, cover and let stand
overnight.

Drain off water the next day. Put beans, barley and remaining ingredients
into crockpot. Stir. Cover and cook on high for 4 hours. Remove bay
leaves. Salt to taste when serving.

Sylvia's comments: I nuked the beans to fast-soak them, and it worked
great. Even the kids liked this one! I used a fine-ground wurst instead
of Polish sausage and cut it into bite-sized pieces before cooking. I also
added some powdered beef stock to the water for cooking. Then I packed
the soup into empty jars to take to work. It reheats great! Also worked
well for a quick supper for the kids. Definitely a keeper. I might add
some chopped browned onions next time, though.
=============================
Chicken With Cream Sauce

1 large chicken
1 stalk celery; halved, with leaves
1 small onion; halved
4 sprigs parsley
2 whole cloves
1 carrot; peeled and halved
1 teaspoon salt
1 small bay leaf
1/2 teaspoon thyme
water
-----Sauce-----
4 tablespoons butter
1 cup chicken stock
1/8 teaspoon pepper
1/2 cup cream
1/2 cup flour
1/2 teaspoon salt
1/4 cup parsley; chopped

Put the chicken in the crockpot and cover with water. Add celery, carrot,
onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square
of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4
tablespoon butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth. Add
salt, pepper, parsley and cream. Remove chicken from pot, slice and serve
with the creamy sauce.
==============================
Corned Beef And Cabbage

2 medium Onions; sliced
2 1/2 pounds Corned beef brisket
1 cup Apple juice
1/4 cup Brown sugar; packed
2 teaspoons Orange peel; finely shredded
2 teaspoons Prepared mustard
6 Whole cloves
6 Cabbage wedges

Place onions in crockpot. Trim away any fat that might be present on the
brisket. If needed, cut brisket to fit into crockpot; place on top of
onions.
In a bowl, combine apple juice, sugar, orange peel, mustard, and cloves;
pour over brisket. Place cabbage on top of brisket. Cover; cook on low
setting for 10 to 12 hours or high setting for 5 - 6 hours.
===============================
Country Ribs With Apples And Kraut

3 pounds Pork ribs, lean; country-
trimmed of any; excess fat.
1 can Sauerkraut, undrained; 16 oz
1 medium Onion; thinly sliced and
into rings
1 can Mushroom stems and pieces; drained, 8 oz
1 large Apple; cored and cut into
( or 2 small apples)
1/4 cup Brown sugar
1/2 teaspoon Celery seed

Brown ribs in slow cooker pot (or skillet) on top of range over medium
heat. Season with salt and pepper.
Transfer cooker pot to base unit or meat from skillet into cooker pot.
Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs.
Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low)
for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3-4 hours until
meat is tender.
==================================
Crockpot Coq Au Vin

3 pounds Chicken
4 Garlic cloves
2 Bay leaf
1 each Onions; sliced
1 Carrots; whole or sliced
4 Potatoes; cut into wedges
2 cups Wine, red; burgundy suggestd
3 cups Stock, veal; skip if too full
1 teaspoon Thyme leaves
1 tablespoon Parsley leaves
4 slices Bacon
8 ounces Mushrooms, fresh; optional
8 ounces Onions, pearl; optional

Remove giblets and neck from chicken. Stuff garlic and bay leaves into
chicken cavity. Place in crockpot, breast side down, and add onions,
carrots, and potatoes. Add wine and seasonings. If there is still plenty
of room in the crockpot, add stock.
Remember that chicken juices will raise the liquid level in the crockpot
during cooking. Cook on LOW all day.
====================================
Crockpot Meatloaf

1/2 cup whole milk
2 white bread slices
1 1/2 pounds ground beef
2 eggs
1 small onion; peeled
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
12 ounces tomatoes; whole

Place the milk and the bread in a large mixing bowl, and let stand until
the bread has adsorbed all the milk. With two forks, break the bread
into crumbs. Beat the ground beef into the crumbs until well mixed. make a
hollow in the center of the meat and break the eggs into it. Beat the eggs
a little; then grate the onions into the eggs. Add salt,
pepper and mustard. Beat the eggs into the beef. Shape into a round
cake and place in the slow cooker. Drain the tomatoes, and place them
on the meat. Cover and cook on Low for 5 to 7 hours. Before serving,
uncover the pot; turn the heat to High, and bubble away
some of the sauce. It should be thick, not thin.
==================================
Crockpot Stroganoff

1 1/2 pounds Ground beef
1 1/2 Onions; sliced
1 Cloves garlic; minced
2 tablespoons Flour
Salt and pepper
1/4 teaspoon Paprika
1 can Cream of celery or mushroom
1 cup Sour cream

Brown ground beef; drain fat. Add onions and garlic.
Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir
in undiluted soup; mix well. Put all in crockpot on low for 6 hours. When
you get ready to serve add sliced mushrooms and sour cream. Serve over
noodles rice or potatoes.
================================
Hamburger Cornmeal Shepherd's Pie

1/2 cup Green pepper; chopped finely
1/2 cup Flour
3/4 cup Yellow cornmeal
1/4 cup Onion; minced finely
2 cups Ground round
5 tablespoons Oil; (far to much by toda
1 cup Tomato sauce
2 tablespoons Tomato catup
2 teaspoons Salt; (far to much by toda
Dash lemon pepper
1 teaspoon Chili powder
Sugar sub equlivalent to; 1 tb sugar
2 teaspoons Baking powder
1/2 teaspoon Thyme
1/4 cup Egg; (1 med)
1/2 cup Skim milk

Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of oil in
skillet, until beef is well browned. Stir in tomato sauce, catup, 1 ts
salt(ugh), lemon pepper, add chili powder. Put into 1 1/2 quart casserole.
Stir flour, cornmeal, sweetener, baking powder, remaining salt (ugh) and
thyme together in a bowl; then add egg milk, and rest of oil. Stir until
smooth. Top the first mixture with second and bake, uncovered, or until
the cornmeal is sightly brown and firm to touch (about 1 hour). Loosen
cornmeal with a knife around edges, turn on serving plate with top side
down. I think that this could be make in the a Crockpot, as this was
before the days of the crockpot!!!
===========================================
Polish Sausage And Cabbage

1/2 each Cabbage head; course sliced
1 each Potato; small; peeled/diced
1 teaspoon Salt
1/2 teaspoon Caraway seed
1 each Large onion; cut 1" slices
1 1/2 pounds Polish sausage; cut 1" piece
14 ounces Chicken broth

Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway
seed. Add sliced onion and Polish sausage. Pour chicken broth over all;
stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH
setting for 2 to 4 hours). This dish is delicious served with mustard,
horseradish and boiled new potatoes. Makes 4 servings (about 3 1/2 quarts)
===========================================
Savory Swiss Steak

1 1/2 pounds Round steak
1/4 cup Flour
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Oil
1 Onion; finely chopped
2 Carrots; peeled and grated
2 Stalks celery; finely chopped
1 can (16 oz) tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon Brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over
meat.
Cover. Cook on low, 6 to 8 hours, or until tender.
Serve meat with sauce spooned over. Sprinkle with parsley.
========================================
Slow Cooker Deviled Beef

2 pounds lean beef; in 1-inch cubes
1 envelope sloppy joe seasoning mix
6 ounces tomato paste
1 cup celery; coarsely sliced
1 green pepper; cut in squares
1/2 cup water
2 tablespoons vinegar

Place all ingredients in crockpot. Stir to mix. Cover and cook about 10
hours
on low or 4 1/2 to 5 hours on high. Don't peek or stir till near the end of
cooking time.

Serve beef with hot cooked noodles or rice.
========================================
Spanish Pork Stew With Potatoes

4 medium Potatoes
1 pound Tomatoes
1 Bell peppers
2 tablespoons Vinegar
1 pound Pork shoulder butt
3 Garlic cloves; crushed
1 pound Pork shoulder butt
1 cup Stock
1 Bay leaves
1 medium Onions; chopped

Cut pork into large chunks. Coarsely chop tomatoes.
Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell
pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot
in order; cook until meat is tender, about 10 hours. Stovetop preparation:
Heat oil in Dutch oven over medium heat.
Add pork and saute a few minutes, until lightly browned. Add garlic and
saute well. Add onion and saute until tender. Add tomatoes and cook 5
minutes.
Att water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil.
Cover and simmer until pork is almost tender, about 40 minutes. Stir in
green pepper.
Add potatoes around sides and simmer, covered, until tender, about 15
minutes. Avoid stirring or overcooking potatoes.
=====================================
Slow Simmered Pork Roast

2 1/4 pounds Pork (boneless pork butt)
3 Green onions; cut in slivers
1 teaspoon Ginger; fresh; cut julienne
2 Star anise; whole
2 tablespoons Soybean condiment (mein see)
2 tablespoons Soy sauce; light
2 teaspoons Brown sugar
1 cup Rice wine; Chinese
use dry sherry)
2 Garlic cloves; sliced thin
1/2 teaspoon White pepper; ground
2 cups Water (more may be needed)

Mix together all the ingredients except the pork.
Place the meat in an ovenproof casserole just large enough to hold it. A
crockpot may be used.

Pour the sauce over the top, cover the dish and bake at 275 degrees from 5
to 8 hours, depending on your taste.
========================================
Peanut Stuffed Chicken Breast

12 Chicken breasts; boned
1/2 cup Peanut butter
1/8 cup Honey
1 teaspoon Cumin
1 tablespoon Mint; dried
1 package G. Washington's Golden; bouillon mix

Bone chicken breasts if needed, keeping meat as nearly intact as possible.
(It's much easier to rip the meat off the bones than any knifework I've
tried to date.) Pull off shreds and gobbets.
Put peanut butter, honey, cumin and mint in a bowl and mix well.
Microwaving for 30 seconds or so thins it and makes it much easier to mix.
Spread about 2 tsp of the peanut butter mix in a thin layer over each piece
of breast meat. Place 1/12 of the shreds and gobbets on the breast and
roll them up into a packet. Tie the packet shut with butcher's twine or
fasten with a toothpick.
Arrange the twelve packets in layers in the crock pot, being careful not to
let any fall open.
Stir water in to the bowl with any remaining peanut butter and mix well.
Add the packet of bouillon and pour over the chicken packets.
Add water as needed to cover packets to a depth of at least one inch.
Turn crock pot on high for 5 or 6 hours.
Remove packets from pot and let drain on a platter.
All the chicken fat will have migrated to the top of the liquid, which I
suspect would probably make a wonderful flavoring for soups and other
dishes.