7 Crockpot - Slowcooker Recipes

[UKGuy]

Here are 7 of my "favorite" crockpot/slowcooker recipes.

Sincerely, Cindi ( aka DomesticGoddess )

 

 

Beef Stew Bourguignone

 

2 lbs. beef stew meat

2 T. cooking oil

2-( 10 3/4 oz. ) cans golden mushroom soup

1/2 c. chopped onion

1 large carrot, thinly sliced

3/4 c. dry red wine

1-( 4 oz. ) can sliced mushrooms, drained

1/4 tsp. crushed, dried oregano

1/4 tsp. Worcestershire Sauce

1/2 c. cold water

1/4 c. flour

hot cooked noodles

 

In a skillet, brown meat in hot oil; drain.

Transfer to a slow cooker.

Stir in the 2 cans of soup, onion, carrot, wine, mushrooms, oregano

and Worcestershire Sauce.

Cook on low 10 to 12 hours.

Turn slow cooker on high.

In a coffee mug or cup, blend 1/2 c. cold water into flour.

Quickly stir into the crock-pot, until thickened and bubbly.

Serve beef mixture over hot cooked noodles.

Serves 5 to 6.

 

 

Interesting Chicken

 

2-( 1 oz. ) packets of Hidden Valley Original Ranch Salad Dressing

& Seasoning Mix

1-( 14 1/2 oz.) can chicken broth

6 boneless, skinless chicken breasts

2 Tbsp. butter

thinly sliced mushrooms ( I used 2 ounces from a 4 ounce can )

2-( 10 3/4 oz. ) cans cream of mushroom soup

1-( 8 oz. ) pkg. cream cheese

hot cooked rice, or noodles

 

In a bowl, mix the ranch dressing and chicken broth.

Add the chicken breasts, butter, and sliced mushrooms to the crock-pot.

Pour the chicken broth mixture over the chicken, in the crock-pot.

Cover, and cook on high setting for 5 to 6 hours.

 

One hour prior to serving, mix together until smooth,

the cream of mushroom soups, and ( softened ) cream cheese in a bowl;

add to the crock-pot.

Cover, and cook on high for 1 more hour.

serve over hot cooked rice, or noodles.

Serves 6.

 

 

Slow Cooker Lasagna

 

1 lb. ground beef

1 medium onion, finely chopped

2 tsp. minced garlic

1/2 tsp. salt

1/2 tsp. Mrs. Dash Salt Free Seasoning ( Table Blend )

ground black pepper, sprinkle on desired amount

1-( 26.5 oz. ) can Hunt's Traditional Style Spaghetti Sauce

1-( 6 oz. ) can tomato paste

1-( 12 oz. ) container cottage cheese

1/3 c. sour cream

1/2 c. Kraft Grated Parmesan Cheese

2 c. shredded mozzarella cheese ( reserving 1/2 cup )

9 lasagna noodles ( uncooked )

 

In a 12-inch skillet, cook ground beef, onion, and garlic until meat

is no longer pink; drain off fat.

Add salt, Mrs. dash, black pepper, spaghetti sauce and tomato paste.

Cook until heated through.

 

In a medium-size bowl, mix together cottage cheese, sour cream,

parmesan cheese, and 1 1/2 cups shredded mozzarella cheese.

Cheese mixture will be thick.

Be sure to reserve 1/2 cup of the shredded mozzarella cheese,

for sprinkling on top the final layer of meat sauce.

 

Grease the inside of a 6-quart rectangular slow cooker.

Spoon 1/4 of meat sauce in bottom of slow cooker.

Arrange 3 ( uncooked ) lasagna noodles, over meat sauce

( over lapping just a bit ).

 

Spoon 1/3 of cheese mixture, over the uncooked lasagna noodles.

Repeat layers twice, with meat sauce, noodles, and cheese mixture.

Top with remaining meat sauce.

Sprinkle reserved 1/2 cup shredded mozzarella cheese on top.

Cover and cook on low setting ( or NO. 3 ) for 6 hours.

Serves 8 to 10.

 

 

Crock-Pot Venison Dinner

 

1 1/4 lb. venison roast, cut into 1/2-inch to 3/4-inch cubes

5 medium-sized potatoes, peeled and quartered into 8 pieces each

1-( 1 lb. ) bag baby carrots

2-( 12 oz. ) jars Heinz Savory Beef Gravy

 

Grease the inside of a 3 1/2-quart crock-pot.

Put the cubed venison in the bottom of the pot.

Season with salt and black pepper.

Pour a third of the gravy over the meat.

Layer the potatoes over the meat.

Season with salt and pepper.

Pour half the gravy over the potatoes.

Top with baby carrots.

Season with salt and pepper.

Pour the remaining gravy over the carrots.

Cover, cook on high 6 - 6 1/2 hours.

 

 

Crockpot Cream Corn

 

20 ounces of frozen corn

1 - ( 8 oz. ) pkg. cream cheese, cut into small pieces

1 stick butter ( 1/2 cup ) cut into thin slices

1 1/2 Tbsp. sugar, divided

 

In a 3 1/2 quart crockpot, layer the corn, cream cheese, butter & sugar.

Cover, and cook on low for 4 hrs., stirring occasionally.

Makes 5 to 6 servings.

 

Note: Be sure to stir this several times while it's cooking,

so it will blend the ingredients all together.

BTW, you can double this recipe inside a 3 1/2 qt. crockpot.

 

 

Apple, Cherry or Blueberry Delight

 

1 - ( 21 oz. ) can apple, cherry or blueberry pie filling

1/2 of 1 - ( 18.25 oz. ) pkg. yellow cake mix

( remember only use 1/2 a pkg. )

4 Tbsp. butter, melted

Vanilla Ice Cream or Cool Whip ( optional )

 

Place pie filling in a 3 1/2 - quart size crockpot.

In a bowl, combine the cake mix & melted butter; mix until crumbly.

Sprinkle crumb mixture over the pie filling.

Cover, cook on high for 30 minutes.

Reduce heat to low, and cook for 2 1/2 hours more.

Remove lid, let set about 15 minutes before serving.

Serve with Vanilla Ice Cream or Cool Whip.

Makes 4 to 5 servings.

 

Note: Substitute a chocolate cake mix for the yellow cake mix,

and use a can of cherry pie filling.

This is quite delicious too!!!

I've even used a lemon cake mix, and a can of blueberry pie filling together.

 

 

Taco Soup with Pork & Beans

 

1 lb. ground beef

1 small onion, finely chopped

1-( 1.25 oz. ) envelope dry taco seasoning mix

2 Tbsp. brown sugar

1/8 tsp. cayenne red pepper ( I added 1/4 tsp. )

1-( 16 oz. ) can kidney beans, drained

( I used Bush's Best Light Red Kidney Beans )

1-( 15.25 oz. ) can whole kernel corn, drained

( I used Green Giant Whole Kernerl Corn )

1-( 16 oz. ) can pork and beans, undrained

( I used Happy Harvest Pork & Beans purchased from Aldi's )

1-( 46 oz. ) can tomato juice

tortilla chips, crushed

shredded cheddar cheese ( I used a mexican shredded cheddar cheese )

sour cream

*See note below

 

In a skillet, brown ground beef & onion, drain; place in a 3 1/2-quart crockpot.

Stir in the dry taco seasoning, brown sugar & cayenne red pepper.

Add kidney beans, corn, pork & beans, and tomato juice; mix well.

Cover. Cook on low 4-6 hours.

Garnish each bowl with crushed tortilla chips, shredded cheese, and dollop of sour cream.

Makes about 10 servings.

 

Note: I also added 3 ounces ( 3 Tbsp. ) of canned "hot"

diced jalapenos to the soup, to spice it up just abit.

Once you add the tortilla chips, shredded cheddar cheese,

and dollop of sour cream to your soup bowl, soup is not as spicy.

 

 

 

 

[Guest Guest]

Crockpot recipes are great for no fuss, especially with winter coming on...I think I'll make some beef stew soon in mine!