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Crockpot Macaroni & Cheese

10 Jul

My two year old loves macaroni and cheese, so I was excited to try this recipe out on him. I’m sure glad I did, he loved it. I thought it was good too. It kind of reminded me of Stouffers frozen macaroni and cheese. I have tried a crockpot macaroni and cheese recipe before, and it didn’t turn out very good. The milk in that recipe curdled in the crockpot. I didn’t have that problem with this recipe, it was smooth and creamy.

Crockpot Macaroni and Cheese
Source: Six Sisters, originally from Paula Deen

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 teaspoon salt, plus more to taste after cooking
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally.

Crockpot Mac and Cheese

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Ol Settlers Beans

22 Apr

One of the girls at work was heating these beans up in the break room at work, and it smelled so good. It smelled alot like chili. I asked her what she was eating that night, and she said ol settlers beans. I had never heard of them. She said it was a combo of ground beef/pork, beans, in a sweet sauce. I thought it would be something my family would like, so I asked her for the recipe. We both liked this recipe. My husband said it tasted like baked beans. It is alot like baked beans, but a little heartier with the addition of the meat. I will be making this again.

Ol Settlers Beans
Source: Dee, original source unknown

2 pounds ground beef or 1 pound ground beef and 1 pound of breakfast sausage
1 can pork and beans, kidney beans, and butter beans
1/3 cup of bbq sauce
1/3 cup brown sugar
1/3 cup ketchup
1 tsp to 3 tsp chili powder; depending on your taste
1 small onion, chopped (optional) I used 1 tsp onion powder
**Dee said to adjust the bbq sauce/sugar/ketchup to taste

Brown meat and onion; drain grease. Transfer to a crockpot, and add the rest of the ingredients. Stir well. Cook on low until ready to serve (I let mine cook 4 hours).

Ol Settlers Beans

{Crockpot} Chile Colorado Burritos

31 Jan

My husband and I love Mexican food. Our favorite local Mexican restaurant El Vaquero was sadly destroyed in the Joplin tornado a couple of years ago. They are rebuilding right now, and the building looks almost complete. We couldn’t be more excited! Until they open, I have been forced to find great Mexican recipes to try at home. We both liked this, my husband said it was “really good”. This recipe is super easy, thanks to the crockpot doing most of the work! We loved the shredded beef, we both thought it gave the burritos a little different twist (instead of using ground beef).

Crockpot Chile Colorado Burritos
Source: slightly adapted from Food Pusher

2 pounds chuck roast
1 19 oz can mild Old El Paso red enchilada sauce
3 beef bouillon cubes
1 small can fat free refried beans
1 package of burrito sized flour tortillas
2 cups shredded cheddar cheese

Put roast, bouillon cubes, and enchilada sauce in crockpot. Cook on low for 8-10 hours, or until meat is very tender. Heat refried beans up in the microwave. Place wet paper towel over tortillas and microwave for 1-2 minutes, or until softened. Shred meat with two forks.

On an oven proof plate or cookie sheet, place a tortilla. Smear desired amount of refried beans down the middle of the tortilla. With a slotted spoon, place about 1/2 cup of the meat on top of the beans. Sprinkle with a little cheese, and roll up. Continue with the rest of the burritos. (I made all the burritos up first. Then I placed a couple on an oven proof plate, covered in remaining enchilada sauce, and topped with cheese). Broil until cheese is bubbly; about 2-4 minutes.

crock pot chile colorado burritos

{Crockpot} Cream Cheese Chicken Chili

11 Sep

My parents had dinner tonight with me, and I made this chicken chili. We all really liked it. I love throwing everything in the crockpot and having a nice home cooked dinner with little effort. We all thought it had alot of flavor. I served this over rice, and had shredded cheese available too. I will be making this again!

Crockpot Cream Cheese Chicken Chili
Source: Adapted from The Recipe Critic, originally from Rita’s Recipes

1 pound boneless skinless chicken breasts (frozen)
1 can rotel
1 can corn; drained
1 can black beans; rinsed and drained
1 package dry ranch dressing
1 tbl cumin
1 tsp chili powder
1 tsp onion powder
1 tsp salt
1 (8oz) package low-fat cream cheese

Spray crockpot with cooking spray, or use crockpot liner. Place frozen chicken breasts in crockpot. Add rotel, corn, and black beans. Sprinkle seasoning on top. Add cream cheese on top. Cook on low for 8-9 hours. Stir in between if you get a chance. Shred chicken and stir well before serving. Serve over rice.

chili

Chicken and Sausage Gumbo {Crockpot}

19 Mar

My sister-in-law makes the best gumbo I have ever had. I often ask her when she is making it next! I found this recipe on Pinterest, and couldn’t wait to try it. I knew it wouldn’t be as good as my sister-in-law’s homemade gumbo, but I was pleasantly surprised how much I liked this recipe. This recipe comes from the website diabetic living, and is low-fat. The traditional roux of gumbo is made without fat in this recipe. My husband had recently smoked a whole chicken, so I used that in the recipe. I thought it enhanced the flavor of the gumbo, but I think rotisserie chicken would work well too. I also replaced the water in the recipe with chicken broth to add more flavor. I thought it could use a bit of salt, so I recommend adding salt to taste at the end. I served this with hot sauce and cornbread on the side.

Chicken and Sausage Gumbo

Source: slightly adapted from diabetic living

 

1/3 cup all-purpose flour

1 (14 oz) can chicken broth + 1 1/2 cups chicken broth

2 cups chopped cooked chicken breast

10 oz smoked turkey sausage, quartered lengthwise and sliced

10 oz package frozen okra, partially thawed

1 cup coarsely chopped onion (I used 1 teaspoon onion powder)

1 cup coarsely chopped green or red pepper

1/2 cup sliced celery

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

3 cups hot cooked brown rice

For the roux: In a heavy medium saucepan, cook flour over medium heat about 6 minutes, or until brown, stirring occasionally. Remove from heat; cool slightly. Gradually stir in 1 can broth. Cook and stir until thickened and bubbly.

Pour thickened flour mixture into crockpot. Add chicken, sausage, okra, 1 1/2 cups broth, onion, green or red pepper, celery, garlic, thyme, black pepper, and cayenne pepper.

Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over steamed rice. Makes 8 (3/4 cup) servings.

Taco Soup

21 Oct

It’s recipe swap time once again, and this time the theme was soups/stews. I submitted a recipe for chicken gnocchi soup (a copy cat version of the popular Olive Garden soup), and received this recipe for tortilla soup from Sweet Beginnings. Be sure and check out all the recipes on A Taste of Home Cooking.

I thought this recipe sounded alot like taco soup, so I thought I would change up the ingredients and share a recipe for taco soup instead. I have been making this recipe for years, and I never seem to make it the same way twice. Just like the tortilla soup recipe, you can use chicken in the taco soup. I have even used ground turkey, but I prefer lean ground beef the best. A lady I worked with made this taco soup for us one time, and I have been making it ever since.

 

Taco Soup

Source: adapted from Chris Morey

 

1 pound lean ground beef

2 (80z) cans tomato sauce

1 packet dry ranch dressing

1 packet taco seasoning

1 (15 oz) can corn, undrained

1 (15 oz) can hominy, undrained

1 (15 oz) can ranch style beans

1 (15 oz) can chili beans

1 (10 oz) can rotel, undrained

1 (15 oz) can diced tomatoes, undrained

1 medium onion, diced

Toppings:

tortilla chips (I love to use Tostito’s Scoops)

shredded cheddar cheese

sour cream

Brown ground beef and onion in a large skillet. In a large crockpot, combine all ingredients, except for toppings. Cook on low 8-10 hours. Serve with tortilla chips, shredded cheddar, and sour cream.

**Note** You can use any combination of beans in this soup. I usually just throw in what I have in the pantry.

 

Crockpot Chicken Enchilada Soup

14 Sep

Now that the weather is cooling off, I can’t wait to start making soups, stews, and other fall comfort foods. I spotted this recipe on So Tasty, So Yummy and knew it would be something I would love. She adapted this recipe from another site, although I decided to follow the original directions.

We both really liked this, it’s almost like a chicken taco soup. This isn’t spicy at all. I actually added a can of Rotel into our soup, next time I plan on replacing all the tomatoes with Rotel, for an extra spicy kick. I’m glad to have yet another great crockpot recipe to add to my regime, this was great!

 

Crockpot Chicken Enchilada Soup

Source:  So Tasty, So Yummy, Originally from Real Mom Kitchen

 

15 oz can black beans, rinsed and drained

14.5 oz can diced tomatoes

10 oz package frozen corn

1/2 cup onion, chopped

1/2 cup red pepper, diced

1 10 oz can enchilada sauce

1 10.5 oz can cream of chicken soup

1 1/2 cups milk

2 chicken breasts

1 cup shredded pepper jack cheese

tortilla chips

 

In a 3 1/2 quart crockpot, combine beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture.

In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in the milk until smooth. Pour over ingredients in crockpot. Cook on low heat for 6-8 hours.

Remove chicken and shred into bite sized pieces. Add chicken back into soup and stir. Top with pepper jack cheese and crushed tortilla chips and serve.

 

 

Slow Cooker Pulled Pork

15 Mar

I liked the last pulled pork recipe I tried, but this one has that beat by a mile! Granted this one takes a tad longer to assemble, but it is totally worth it. Don’t get me wrong, this is not a hard recipe. The hardest part is measuring out all the spices for the spice rub. This serves an army, so make sure and prepare it for a  crowd! I halved the recipe and still had alot of pork. I portioned it out into Ziploc’s and froze it for a future fuss free dinner.

Slow Cooker Pulled Pork

Source: The Way the Cookie Crumbles, spice rub from Cooks Illustrated

 

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper (I omitted)

1 (6-8 pound) bone-in pork shoulder (I used a pork tenderloin)
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Crockpot Pulled Pork Sliders

12 Feb

This is another great crockpot recipe that we will repeat again at our house. I adapted this recipe quite a bit. I happened to have some boneless country style pork ribs in the freezer that I needed to use up. They worked great for this recipe. I served the pulled pork on Hawaiian rolls, which were really good. I was hesitant about cooking the pork in Dr Pepper, but it turned out great.

Crockpot Pulled Pork Sliders

Adapted From: chaos in the kitchen

 

5 lb pork shoulder, or pork ribs

1 (12oz) can of Dr Pepper

small buns or dinner rolls

bbq sauce

Place the pork in your crockpot. Pour Dr Pepper over pork. Cook on low for 9-12 hours. Drain Dr Pepper from pork. Shred pork with two forks, discarding any fat. Add your favorite bbq sauce to taste. Serve on small buns or dinner rolls.

Crockpot Spaghetti Sauce

18 Jan

I grew up watching my Dad cook spaghetti on a weekly basis. My dad is a great cook, and he doesn’t use recipes that I have ever seen. When I make spaghetti sauce, like my Dad, I just eyeball everything. The problem with this regimen is that you never end up with a consistent end product. You may produce an excellent spaghetti sauce, but will you be able to repeat it again?  I spotted this recipe on Food.com, and thought it looked alot like something Dad or I have made in the past.  Eric thought the spaghetti sauce had too many seasonings, I thought it was just right. The next time I make this I will cut down on the spices. I halved this recipe, and omitted the ground pork. I think it would be wonderful with the addition of the pork, and I will probably add it the next time I make this sauce. This makes a very large amount of sauce, so be sure and make it when you are having guests over.

Crockpot Spaghetti Sauce

Source: Food.com, user Hey Jude

  

1 lb ground beef

1 lb ground pork

1 medium onion, chopped fine

2 (28 oz) cans diced tomatoes, with juice

2 (6 oz) cans tomato paste

2 ( 8 oz) cans tomato sauce

2 bay leaves

5 garlic cloves, pressed

4 teaspoons dried oregano

1 1/2 teaspoons salt

4 teaspoons dried basil

3 tablespoons brown sugar

1 teaspoon dried thyme

  •  Brown meats and onion in a skillet and drain well.
  •  Transfer to your crock pot.
  •  Add remaining ingredients and mix well.
  •  Cover and cook on low for 8-10 hours.
  •  Serve over hot spaghetti noodles.