Crock-Pot Cookbook

 
Page 1

Taco Dip (CP)

Ingredients:
  • 1 pkg. taco seasoning
  • 1 C non-fat sour cream
  • 1 can (16oz.) refried beans
  • 1 can (15oz.) black beans, rinsed and drained
  • 1 C cheese
  • Cilantro for garnish (optional)
  • Tortilla chips
  • Cut-up vegetables
Instructions:

Combine sour cream and taco seasoning; add to mini crock-pot. Add refried beans, black beans and then top with cheese. Put on the lid and leave alone for 2-3 hours. Stir to combine everything; top with cilantro if desired.


Date Added:October 23, 2009
Classification:Appetizers
Source:A Year of Slow Cooking
Meal:Dinner
Course:Appetizer
Preparation:

Crockpot

Notes:

2009…2015, 2016

 
Page 2

Meatloaf (CP)

Ingredients:
  • 1.25 lbs. 93% lean ground beef or turkey
  • 2 eggs, beaten
  • 1/2 C non-fat milk
  • 2/3 C uncooked regular or quick-cooking oats
  • 2 Tbs. dehydrated onion
  • 1/2 tsp. salt
  • 1/2 tsp. sage
Instructions:

In a large bowl combine first seven ingredients (ground beef through sage). Mix well. Carefully place mixture into crock-pot and shape into a 9x5-inch oval, or a 6-inche round. Cover and cook on low 5-6 hours.


Date Added:November 08, 2007
Classification:Beef Main Dishes
Source:Mine
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2015
Core

 
Page 3

Mongolian Beef (CP)

Ingredients:
  • 1-1/2 lb. flank steak
  • 1/4 C cornstarch to dredge meat
  • 3 cloves of garlic, minced
  • 4 sliced green onions, one for garnish
  • 1 Tbs. dried minced onion
  • 1/2 C soy sauce
  • 1/4 C white wine
  • 1/4 C cooking sherry
  • 1/2 Tbs. white wine vinegar
  • 1 tsp. sesame oil
  • 1 tsp. molasses
  • 1/2 tsp. ground ginger
  • 1/4 tsp. black pepper
  • 1 tsp. crushed red pepper flakes
  • 1/2 Tbs. peanut butter
  • 3 Tbs. brown sugar
  • mixture)
Instructions:

Slice meat into thin strips and toss in a Ziploc bag with cornstarch. Add all remaining ingredients to your crockpot and mix well. Put your meat on top, and toss gingerly to coat.

Cover and cook on low for 3-4 hours. Flank steak is thin and has very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness.

Serve over steamed brown rice, and garnish with freshly sliced green onion.


Date Added:April 25, 2012
Classification:Beef Main Dishes
Source:A Year of Slow Cooking
Meals:Dinner, Other
Course:Main Course
Preparation:

Crockpot

Notes:

2012
This is even better the next day. Next time try it without the peanut butter.

 
Page 4

Slow Cooker Barbacoa (CP)

Ingredients:
  • 1/4 C lime juice
  • 1/4 C cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 4 garlic cloves, thinly sliced
  • 4 tsp. ground cumin
  • 3 tsp. dried oregano
  • 1-1/2 teaspoons pepper
  • 3/4 tsp. salt
  • 1/2 tsp. ground cloves
  • 1 C reduced-sodium chicken broth
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 3 bay leaves
Instructions:

Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.

Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.

Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Serve with lime-cilantro rice.


Date Added:January 31, 2016
Classification:Beef Main Dishes
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2015

 
Page 5

Slow Cooker French Toast (CP)

Ingredients:
  • Non-stick cooking spray
  • 6 C crusty whole grain bread (cut into 1-inch cubes)
  • 3/4 C pitted ,chopped dates or other dried fruit
  • 7 eggs
  • 3-1/2 C low fat milk
  • 1/4 C maple syrup
  • 1/4 C brown sugar
  • 1-1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 tsp. vanilla extract
Instructions:

Lightly coat the inside of your slow cooker with olive oil.

Put the cubed bread into the slow cooker. Sprinkle the chopped dates over the bread.

Crack the eggs into a mixing bowl and whisk until blended. Add the milk, maple syrup, sugar, cinnamon, nutmeg, and vanilla and whisk until smooth. Pour the egg mixture over the bread and dunk the bread into the eggs to coat it a bit. The bread will bob back to the surface.

Put on the slow cooker lid, turn to high, and cook for 2-1/2 hours.

Serve with generous amounts of your favorite fresh fruit along with maple syrup, jam and/or plain yogurt.


Date Added:December 11, 2018
Classification:Breakfast Main Dishes
Source:Mom's Kitchen Handbook
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Crockpot

Notes:

2018

 
Page 6

Beef Burrito Filling (CP)

Ingredients:
  • 3 lb. boneless chuck roast
  • 1 garlic clove, minced
  • 1 Tbs. oil
  • 2-3 onions, sliced
  • 2-3 sweet green and red peppers, sliced
  • 16-oz. jar salsa
  • 2-14oz. cans peeled and diced tomatoes
  • 2 Tbs. taco seasoning

  • 3 Tbs. chili powder
  • 1 Tbs. cumin
Instructions:

Brown roast and garlic in oil in skillet. Place in slow cooker. Add onions and peppers. Combine salsa, tomatoes and taco seasoning and pour over roast and vegetables. Cover. Cook on Low for 8 to 10 hours; cool completely.

To make the filling, shred the cold beef and heat with vegetables from slow cooker and 1/2 cup of the broth. Add chili powder, cumin and salt to taste. Simmer until all ingredients are well combined.


Date Added:September 20, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Doug
Meal:Dinner
Course:Main Course
Preparations:

Stovetop, Crockpot

Notes:

2009, 2015

 
Page 7

Sesame Pulled Pork Sandwiches (CP)

Ingredients:
  • 3 pork tenderloins (1 pound each)
  • 1-3/4 C reduced-fat sesame ginger salad dressing, divided
  • 1/4 C packed brown sugar

  • SLAW:
  • 1 package (14oz.) coleslaw mix
  • 4 green onions, chopped
  • 1/4 C minced fresh cilantro
  • 2 Tbs. reduced-fat sesame ginger salad dressing
  • 2 tsp. sesame oil
  • 1 tsp. sugar
  • 1 tsp. reduced-sodium soy sauce

  • 12 multigrain hamburger buns, split
  • Wasabi mayonnaise, optional
Instructions:

Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low 4-5 hours or until meat is tender.

Remove pork; cool slightly. Shred meat into bite-size pieces; return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, 30-45 minutes longer or until heated through.

Combine slaw ingredients. Serve pork on buns with slaw and, if desired, mayonnaise.


Date Added:October 18, 2017
Classification:Burgers, Sandwiches & Pizza
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparations:

Assemble, Crockpot

Notes:

2017

 
Page 8

Slow Cooker Candied Walnuts (CP)

Ingredients:
  • 2 Tbs. butter
  • 2 C walnut halves
  • 1/4 C brown sugar
Instructions:

Place ingredients in slow cooker and cook on high for an hour. After an hour, mix the nuts with a wooden spoon. Spread out a length of parchment paper onto the counter or a cookie sheet. Pour the nuts out onto the paper and spread around with your wooden spoon.

Once they have cooled, store in an airtight container for up to a week.


Date Added:October 19, 2017
Classification:Candy
Source:A Year of Slow Cooking
Meals:Dinner, Brunch, Snack
Course:Side Dish
Preparation:

Crockpot

Notes:

2017
Great as a salad topper.

 
Page 9

Chocolate-Marshmallow Fondue (CP)

Ingredients:
  • 7oz. milk chocolate
  • 3oz. white chocolate
  • 1 C marshmallow fluff
  • 1/4 C evaporated skim milk
  • 1 tsp. almond extract
Instructions:

Break up the chocolate bars into a mini crock-pot. Add the almond extract, evaporated milk and marshmallow cream. Cover, and plug in the crock-pot. Cook for about 90 minutes, stirring every 30 minutes or so.

Serve with cubes of pound cake, graham crackers, cut up fruit, and some almonds.


Date Added:January 10, 2010
Classification:Desserts
Source:A Year of Slow Cooking
Meal:Dinner
Course:Dessert
Preparation:

Crockpot

Notes:

2009
This is really, really rich.

 
Page 10

Fudgy Peanut Butter Cake (CP)

Ingredients:
  • 1/3 C milk
  • 1/4 C peanut butter
  • 1 Tbs. canola oil
  • 1/2 tsp. vanilla
  • 3/4 C sugar, divided
  • 1/2 C flour
  • 3/4 tsp. baking powder
  • 2 Tbs. baking cocoa
  • 1 C boiling water
  • Vanilla ice cream
Instructions:

In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-quart slow cooker coated with cooking spray.

In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir).

Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center comes out clean. Serve warm with ice cream.


Date Added:November 16, 2016
Classification:Desserts
Source:Taste of Home
Meal:Dinner
Course:Dessert
Preparation:

Crockpot

Notes:

2016

 
Page 11

Minister's Delight (CP)

Ingredients:
  • 1 can (21oz.) cherry or apple pie filling
  • 1 pkg. (regular size) yellow cake mix
  • 1/2 C unsalted butter, melted
  • 1/3 C chopped walnuts, optional
Instructions:

Place pie filling in a 1-1/2-quart slow cooker. Combine the cake mix and butter (the mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.


Date Added:November 07, 2016
Classification:Desserts
Source:Taste of Home
Meal:Dinner
Course:Dessert
Preparation:

Crockpot

Notes:

2016

 
Page 12

Warm Berry Compote (CP)

Ingredients:
  • 6 C frozen mixed berries
  • 1/2 C white sugar
  • 1-1/2 tsp. finely grated orange zest
  • 1/4 C orange juice
  • 2 Tbs. cornstarch
  • 2 Tbs. water
Instructions:

Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1-1/2 hours.

Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.


Date Added:October 19, 2017
Classification:Desserts
Source:allrecipies.com
Meal:Dinner
Course:Dessert
Preparation:

Crockpot

Notes:

2017
You can also use fresh berries or stone fruit if that is what you have on hand. Great over ice cream or angel food cake.

 
Page 13

Basic Poached Chicken Breasts (CP)

Ingredients:
  • 2 C chicken broth
  • 3 whole black peppercorns
  • 1/2 tsp. dried thyme
  • 12 chicken breast halves, skin and bone removed
Instructions:

Mix together the broth, peppercorns and thyme in the insert of a 5- to 7-quart slow cooker. Place the chicken breasts in the slow cooker, stacking them in an even layer.

Cover and cook on low for 4 to 5 hours, until the chicken is cooked through and tender. Let the chicken cool and remove it from the slow cooker. Refrigerate for 2 days or freeze for up to 10 weeks.


Date Added:October 25, 2016
Classification:Miscellaneous
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2015

 
Page 14

Brown Rice (CP)

Ingredients:
  • Vegetable oil spray
  • 2 C long grain brown rice
  • 1 Tbs. butter or vegetable oil
  • 1/2 tsp. salt
  • 3 C boiling water
Instructions:

Coat slow cooker with vegetable oil spray. Add rice, butter and salt to prepared slow cooker, then stir in boiling water. Cover and cook until rice is tender, about 2 hours on high.

Fluff rice with fork and season with salt and pepper to taste. Drape towel over top of slow cooker, cover with lid, and let sit for 5 minutes before serving. (This dish does not hold well on warm setting.)


Date Added:October 26, 2016
Classification:Miscellaneous
Source:America's Test Kitchen
Meal:Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2016

 
Page 15

Cooking Dried Beans (CP)

Ingredients:
  • 1-1lb. bag dried beans (pretty much anything except red kidney beans)
  • water
Instructions:

Rinse and drain the raw beans; discard any stones, broken or shriveled up beans. Pour the beans into your crock-pot and add enough water to cover all the beans plus an additional 2 inches.

Put the lid on your crock-pot; do not turn on. Let the beans soak for at least 6 hours, or overnight.

In the morning, rinse and drain the beans. (The water will be bean-colored.) Put the beans back into your crock-pot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches. Cover and cook on low for 8 hours. The beans are done when they are bite-tender. Don't worry if the water hasn't all been absorbed, it's going to get dumped anyway.

Drain the beans. When cool, put 1-2/3 cups of beans into storage containers or freezer bags - this is roughly the equivalent of 1 can of beans that have been rinsed and drained. Store in the refrigerator for 1 week, or freeze for up to 6 months. Use as you would canned beans in any recipe.


Date Added:October 23, 2009
Classification:Miscellaneous
Source:A Year of Slow Cooking
Meal:Other
Course:Accompaniment
Preparation:

Crockpot

Notes:

2009

 
Page 16

Potatoes Baked in the Crock (CP)

Ingredients:
  • 6 russet baking potatoes, scrubbed
  • 1/4 C extra-virgin olive oil
  • 1-1/2 Tbs. salt
  • 1/2 tsp. coarsely ground black pepper
Instructions:

Prick each potato several times with the tip of a sharp knife. Combine the oil, salt, and pepper in a bowl and rub the potatoes all over with the oil mixture.

Arrange the potatoes in the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.

Remove the potatoes from the slow cooker and serve, or serve from the cooker set on warm.


Date Added:November 04, 2016
Classification:Miscellaneous
Source:Slow Cooker: The Best Cookbook Ever
Meal:Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2016

 
Page 17

Maple Bourbon Pork Chops (CP)

Ingredients:
  • 2 Tbs. olive oil
  • 1-1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 6 pork loin chops (1-inch-thick)
  • 2 Tbs. unsalted butter
  • 2 medium onions, finely chopped
  • 1/2 C ketchup
  • 1/2 C bourbon
  • 1/4 C pure maple syrup
  • 1 tsp. Tabasco sauce
  • 1 tsp. dry mustard
  • 1/2 C beef broth
Instructions:

Heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add to the skillet.

Brown the chops on both sides, adding a few at a time, being careful not to crowd the pan, and transfer to the insert of a 5- to 7-quart slow cooker.

Melt the butter in the skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the remaining ingredients and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert.

Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Skim off any fat from the top of the sauce. Serve from the cooker set on warm.


Date Added:November 13, 2016
Classification:Pork Main Dishes
Source:Slow Cooker: The Best Cookbook Ever
Meal:Dinner
Course:Main Course
Preparations:

Stovetop, Crockpot

Notes:

2016

 
Page 18

Pulled Pork (CP)

Ingredients:
  • 1 (2lb.) pork tenderloin, or pork loin roast
  • 1 (12oz.) can or bottle root beer
  • 1 (18oz.) bottle of BBQ sauce
Instructions:

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and shreds easily, 6 to 7 hours. Drain well. Stir in BBQ sauce and serve on buns.


Date Added:November 22, 2015
Classification:Pork Main Dishes
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2015

 
Page 19

Amnesia Chicken (CP)

Ingredients:
  • 1-1/2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/3 C chopped onion
  • 1/3 C water
  • 1/4 C creamy peanut butter
  • 3 Tbs. chili sauce
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. pepper
  • 3 C cooked brown rice
  • 6 Tbs. chopped, salted peanuts
  • 6 Tbs. chopped red bell pepper
Instructions:

Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cover and cook on low for 4-6 hours or until chicken is no longer pink.

Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Sprinkle with peanuts and red pepper.


Date Added:July 07, 2011
Classification:Poultry Main Dishes
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2011, 2012, 2013, 2014, 2015, 2016
To make ahead, cut up fresh chicken, put in a bag with the remaining slow-cooker ingredients and freeze. Thaw and continue preparing as written.
(a.k.a. Indonesian Peanut Chicken)

 
Page 20

Bowl Full of Fall (CP)

Ingredients:
  • 1 lb. turkey Italian sausage
  • 1 onion, chopped
  • 1 large, or 2 small apples, chopped (no need to peel)
  • 1/2 C chopped carrots
  • 3 C already cooked brown rice
  • 1/2 cup raisins or dried cranberries
  • 1 Tbs. dried parsley flakes
  • 1 Tbs. brown sugar
  • 1/2 tsp. allspice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. pepper
  • 1/3 cup chicken broth or water
Instructions:

Brown sausage and onion in a non-stick skillet over medium-high heat. Add sausage mixture and remaining ingredients to crock-pot. Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.

This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.


Date Added:November 19, 2010
Classification:Poultry Main Dishes
Source:A Year of Slow Cooking
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2013, 2014, 2015

 
Page 21

Chicken Balsamico with Yukon Gold Potatoes (CP)

Ingredients:
  • 6 medium Yukon gold potatoes, quartered
  • 8 strips bacon, cut into 1/2-inch pieces
  • 8 chicken thighs, skin removed
  • Salt and freshly ground black pepper
  • 2 Tbs. finely chopped fresh rosemary
  • 8 cloves garlic, quartered
  • 1 C balsamic vinegar
  • 1/2 cup chicken broth
  • Salt and freshly ground black pepper
Instructions:

Put the potatoes in the insert of a 5- to 7-quart slow cooker. Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.

Sprinkle the chicken evenly with 1-1/2 teaspoons salt and 1/2 teaspoon pepper and add to the bacon drippings.

Brown the chicken on all sides, 12 to 15 minutes. Remove the chicken to the slow cooker. Add the rosemary and garlic to the pan drippings and sauté for 1 to 2 minutes. Deglaze the skillet with the vinegar, scraping any browned bits from the bottom, and transfer the contest of the skillet to the slow-cooker insert.

Add the broth. Cover and cook on high for 3 hours or on low for 5 to 6 hours, until the chicken and potatoes are tender. Season with salt and pepper.

Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.


Date Added:December 15, 2017
Classification:Poultry Main Dishes
Source:Slow Cooker: The Best Cookbook Ever
Meal:Dinner
Course:Main Course
Preparations:

Stovetop, Crockpot

Notes:

2017

 
Page 22

Lazy Chicken (CP)

Ingredients:
  • 1 lb. frozen chicken
  • 1 jar marinara sauce
Instructions:

Place chicken pieces in crock pot; cover with marinara sauce. Cook on low for 8 hours, high for 4. Shred chicken with forks; serve over hot pasta.

Other Variations: Use BBQ sauce, or your favorite salad dressing, or any of those ready-made marinades or sauces such as sweet and sour, curry, teriyaki, etc.


Date Added:November 02, 2014
Classification:Poultry Main Dishes
Source:A Year of Slow Cooking
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2014

 
Page 23

Old-Fashioned Chicken and Dumplings (CP)

Ingredients:
  • STEW:
  • 3 lbs. boneless, skinless chicken thighs, trimmed
  • Salt and Pepper
  • 3 Tbs. vegetable oil
  • 2 onions, minced
  • 2 celery ribs, sliced 1/4-inch thick
  • 6 garlic cloves, minced
  • 1 Tbs. tomato paste
  • 2 tsp. minced fresh thyme or 1/2 tsp. dried
  • 1/3 C flour
  • 1/4 C dry sherry
  • 4-1/2 C low-sodium chicken broth
  • 4 carrots, peeled and sliced 1/4-inch thick
  • 2 bay leaves
  • 1 C frozen peas
  • 3 Tbs. minced fresh parsley

  • DUMPLINGS:
  • 2 C flour
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 C whole milk
  • 3 Tbs. unsalted butter
Instructions:

FOR THE STEW: Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.

Heat remaining tablespoon oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minutes. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth smoothing out any lumps; transfer to slow cooker.

Stir remaining 3-1/2 cups broth, carrots and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste. Cover and cook on high until simmering.

FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Microwave milk and butter together until warm, about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated and smooth.

Drop golf ball-size dumpling on top of simmering stew, leaving about 1/4-inch between each dumpling (you should have about 18). Cover and cook until dumplings have doubled in size, 25 to 35 minutes. Serve.


Date Added:October 25, 2016
Classification:Poultry Main Dishes
Source:America's Test Kitchen
Meal:Dinner
Course:Main Course
Preparations:

Stovetop, Crockpot

Notes:

2016

 
Page 24

Shredded BBQ Chicken (CP)

Ingredients:
  • 3 lb. boneless, skinless chicken thighs
  • 2 Tbs. olive oil
  • 2 C ketchup
  • 1/2 C dark brown sugar
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. cider vinegar
  • 2 Tbs. yellow mustard
  • 2 tsp. ancho chile powder
  • 1/2 tsp. chipotle chile powder
  • 1 tsp. garlic salt
Instructions:

Brown chicken 4 minutes on each side in hot oil in a large skillet. Remove from heat and place in a slow cooker.

Combine ketchup and remaining ingredients; pour over chicken.

Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 5 to 6 hours. Remove chicken from sauce; shred chicken. Stir shredded chicken into sauce.


Date Added:May 15, 2009
Classification:Poultry Main Dishes
Source:Mine
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2009, 2010
This is great, but a little sweet. Next time trade some of the brown sugar for molasses.

 
Page 25

Slow Cooker Coconut Curry Chicken (CP)

Ingredients:
  • 3 boneless skinless chicken breasts
  • 1 red pepper, seeded and thinly sliced
  • 2 small red potatoes, peeled and chopped
  • 1/2 white or yellow onion, chopped
  • 2 C chicken broth
  • 2 C unsweetened coconut milk (or one 14-ounce can + 1/2 cup chicken broth)
  • 2 Tbs. curry powder
  • 1 Tbs. red curry paste
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper, or to taste

  • cornstarch slurry (3 Tbs. water mixed with 2 Tbs. cornstarch)
  • cashews, cilantro, cooked rice for serving
Instructions:

Add chicken, red peppers, potatoes, and onions to the slow cooker.

In a medium bowl whisk together chicken broth, curry powder, curry paste, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.

Remove the chicken and shred with 2 forks; return chicken to crock pot. Stir in coconut milk and cornstarch slurry and turn crockpot to high. Cook until thickened and bubbly; 30-45 minutes.

Top with cashews and freshly chopped cilantro.


Date Added:December 11, 2018
Classification:Poultry Main Dishes
Source:Unknown
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2018

 
Page 26

Soy-Citrus Chicken (CP)

Ingredients:
  • 1 orange, halved and thinly sliced
  • 1-1/2 pounds skinless, boneless chicken thighs
  • 1 Tbs. flour
  • 1/2 tsp. grated lemon zest
  • Kosher salt and freshly ground pepper
  • 1/2 C sweet chili sauce
  • 1 Tbs. low-sodium soy sauce
  • 1 1 -inch piece ginger, peeled and minced
  • 3 cloves garlic, minced
  • 2 C cooked brown rice
  • Chopped fresh cilantro
Instructions:

Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.

Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.

Season the chicken with salt and pepper. Serve over the rice and top with the cilantro.


Date Added:July 10, 2016
Classification:Poultry Main Dishes
Source:Foodnetwork.com
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2016

 
Page 27

Spaghetti Sauce (CP)

Ingredients:
  • 2 lb. Italian turkey sausage
  • 3 medium onions, chopped
  • 6 garlic cloves, minced
  • 3 small cans mushrooms
  • 2 cans (14.5oz.) diced tomatoes, undrained
  • 1 can (29oz.) tomato sauce (or crushed tomatoes)
  • 1 can (6-oz.) tomato paste
  • 2 Tbs. dried basil
  • 1 Tbs. dried oregano
  • 1 Tbs. sugar
  • 1 tsp. salt
  • 1 tsp. crushed red pepper flakes
Instructions:

Cook sausage, onions and garlic in skillet over medium heat for 10 minutes or until browned; drain. Transfer to crock pot. Stir in remaining ingredients. Cover; cook on Low 8-9 hours.


Date Added:March 16, 2003
Classification:Poultry Main Dishes
Source:Mine
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2011, 2012, 2013, 2014, 2015

 
Page 28

Barbecue Baked Beans (CP)

Ingredients:
  • 20oz. dried bean mix
  • 12oz. diced, cooked ham
  • 2 C chicken stock
  • 1/4 C dehydrated onion
  • 18oz. bottled BBQ sauce
  • 1/4 C brown sugar
  • 1/4 C molasses
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
Instructions:

Place beans in a large glass bowl; add water 2 inches above beans. Microwave at HIGH 15 minutes; cover and let stand 1 hour. Drain.

Combine beans, ham, broth and onion in a 4-quart slow cooker. Combine barbecue sauce and remaining 4 ingredients; stir into bean mixture.

Cover and cook on LOW 12 hours or until beans are tender and sauce is slightly thickened.


Date Added:May 30, 2009
Classification:Side Dishes
Source:Better Homes and Gardens
Meals:Dinner, Picnic
Course:Side Dish
Preparation:

Crockpot

Notes:

2009

 
Page 29

Chunky Applesauce (CP)

Ingredients:
  • 6 large Gala apples peeled, cored, and coarsely chopped
  • 1/2 tsp. salt
  • 2 Tbs. lemon juice
  • 2 tsp. vanilla
  • 1 C boiling water
Instructions:

Mix apples with salt, lemon juice and vanilla in slow cooker. Pour boiling water over apple mixture. Cover and cook on high for 3-4 hours.


Date Added:November 03, 2011
Classification:Side Dishes
Source:Mine
Meals:Lunch, Dinner, Snack
Course:Side Dish
Preparation:

Crockpot

Notes:

2010…2015, 2016

 
Page 30

Crockpot Hash Brown Casserole (CP)

Ingredients:
  • 3 Tbs. butter
  • 1/2 C finely chopped onion
  • 1/4 tsp. garlic powder
  • 3 Tbs. flour
  • 1 C milk
  • 1/2 C sour cream
  • 20oz. Southern-style hash browns (diced potatoes), thawed
  • 1 C freshly shredded sharp cheddar cheese
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
Instructions:

Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.

In a small saucepan over medium heat, melt the butter. Add the onion and sauté until tender. Stir in the garlic powder. Briskly whisk in the flour; cook for about 1 minute. Very slowly add the milk whisking constantly until thickened.

Reduce the heat to low and allow to simmer and thicken. Remove from heat and stir in the sour cream.

Pour the creamy base into the prepared slow cooker insert. Top with the hash browns and shredded cheddar cheese. Add salt and pepper and stir everything together.

Cover and cook on high for 2-3 hours. Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top.


Date Added:November 11, 2016
Classification:Side Dishes
Source:Unknown
Meal:Dinner
Course:Side Dish
Preparations:

Stovetop, Crockpot

Notes:

2016

 
Page 31

Orange-Glazed Carrots (CP)

Ingredients:
  • 1-1/2 lbs. carrots, peeled and sliced 1/4-inch thick on the bias
  • 3/4 C water, plus extra hot water as needed
  • 1/2 Tbs. sugar
  • Salt and Pepper
  • 1/4 C orange marmalade
  • 1 Tbs. butter, softened
  • 3/4 tsp. minced fresh sage (or 1/4 to 1/2 tsp. dried)
Instructions:

Combine carrots, water, sugar and 1/2 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 4 to 6 hours on low.

Drain carrots, then return to slow cooker. Stir in marmalade, butter and sage. Season with salt and pepper to taste and serve. (This dish can be held on warm setting for 1 to 2 hours before serving; loosen with additional hot water as needed before serving.)


Date Added:December 14, 2016
Classification:Side Dishes
Source:America's Test Kitchen
Meal:Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2016

 
Page 32

Refried Beans (CP)

Ingredients:
  • 2 C dried pinto beans, picked over
  • water

  • 1 yellow onion
  • 1 red onion
  • 1 jalapeno pepper, seeds and ribs removed
  • 10 whole garlic cloves
  • 2 tsp. cumin
  • 1 tsp. coriander
Instructions:

Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with two to three inches of water on top. Put the lid on your crockpot. Do not turn on.

Let them soak overnight.

In the morning, drain and rinse the beans under cold running water. Put them back in the crockpot with enough clean water to cover the beans with about an inch of water. Stir in the cumin and coriander. Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole. Add the jalapeño pepper.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender. Fish out the onion. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.

Using a potato smasher, or hand mixer, mash the beans. You can just start using the beans, or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil. Season to taste.


Date Added:June 14, 2015
Classification:Side Dishes
Source:A Year of Slow Cooking
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2015

 
Page 33

Slow Cooker Pinto Beans (CP)

Ingredients:
  • 1 lb. dried pinto beans (2 1/2 cups), rinsed, picked over for tiny stones
  • 7-1/2 C water
  • 1 tsp. crushed red pepper
  • 2 tsp. salt
  • 1/4 tsp. black pepper
Instructions:

Put the beans, water, crushed red pepper, salt, and black pepper into the slow cooker and stir. Cover and cook on low until the beans are tender but not falling apart (7 to 9 hours). The time will vary depending on the size and age of the beans. Once cooked, turn off the slow cooker. If you leave the beans in the slow cooker for a while, they will continue to absorb the liquid as they cool, making them more tender and creamy.

To turn whole pintos into a healthy version of refried beans, sauté a little onion and garlic in olive oil until tender, add the beans and some of the cooking liquid, and cook for a few minutes. Then, mash with a fork or puree in a blender.


Date Added:October 19, 2017
Classification:Side Dishes
Source:Katie Morford
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2017

 
Page 34

Spiced Fruit (CP)

Ingredients:
  • 1 can (20oz.) pineapple chunks, drained
  • 1 can (15.25oz.) sliced peaches, drained
  • 1 can (15.25oz.) sliced pears, drained
  • 1 can (11oz.) mandarin oranges, drained
  • 1 jar (10oz.) maraschino cherries, drained
  • 8 whole cloves
  • 2 cinnamon sticks (3in.)
  • 1/2 C packed brown sugar
  • 1/2 tsp. curry powder
  • 1 C white grape juice
Instructions:

In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose the seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and grape juice; pour over fruit.

Cook, covered, on low 3-4 hours or until heated through. Discard spice bag. Remove with a slotted spoon.


Date Added:November 04, 2016
Classification:Side Dishes
Source:Taste of Home
Meals:Breakfast, Brunch
Course:Side Dish
Preparation:

Crockpot

Notes:

2016

 
Page 35

Chicken Noodle Goodness (CP)

Ingredients:
  • 2 Tbs. olive oil
  • 1 C finely chopped onion
  • 2 C finely chopped celery
  • 2 C finely chopped carrot
  • 2 small zucchini, finely chopped
  • 1 tsp. dried thyme
  • 8 C chicken stock
  • 4 C bite-size pieces cooked chicken
  • 1 package (10oz.) fresh baby spinach
  • Salt and freshly ground black pepper
  • 8 oz. medium-width egg noodles, cooked al dente
Instructions:

Heat the oil in a large skillet over medium-high heat. Add the onion, celery, carrot, zucchini and thyme and sauté until the vegetables are softened, about 7 minutes.

Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the broth, chicken and spinach.

Cover and cook on high for 4 hours or on low for 8 hours.

Season with salt and pepper. Add the noodles to the soup, stir, cover, and let stand for 5 minutes before serving.


Date Added:November 16, 2016
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparations:

Stovetop, Crockpot

Notes:

2016
The original recipe called for 12 C stock and 2 packages of spinach. This would not fit in my crock pot. Try whole wheat noodles to see if they hold up better. Really good!

 
Page 36

Chicken Taco Soup (CP)

Ingredients:
  • 1 lb. frozen chicken breasts
  • 1/4 C taco seasoning
  • 1/4 C minced, dehydrated onion
  • 1 can diced tomatoes
  • 1 can (4oz.) diced green chiles
  • 1 can black beans, rinsed and drained
  • 1 can cannellini beans (or any white beans), rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1-1/2 C frozen corn
  • 2-1/2 C chicken stock
Instructions:

Put everything in the crock-pot in the order listed. Do not stir. Cook on low for 6-8 hours. Take chicken out and shred with two forks. Put chicken back in, stir and eat. Serves 12. Serving is about 1 cup.


Date Added:July 30, 2007
Classification:Soups & Stews
Source:Mine
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2007…2014, 2015, 2016

 
Page 37

Chicken Tortilla Soup (CP)

Ingredients:
  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 1/3 C dried onion
  • 1 C frozen corn
  • 1 can (15oz.) diced tomatoes
  • 1 can (10oz.) red enchilada sauce
  • 1 can (4oz.) diced green chilies
  • 2 C water
  • 2 C chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 whole bay leaf

  • 6 whole corn tortillas
  • 2 Tbs. vegetable oil

  • Chopped cilantro
  • Shredded pepper-jack cheese
Instructions:

Add chicken to crock-pot; sprinkle with dried onion. Add next 12 ingredients (corn through bay leaf); cover and cook on low 6 to 8 hours.

Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2-1/2-by-1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes.

Once soup is done, remove chicken breasts to cutting board. Shred chicken using 2 forks; return to crock-pot and stir soup to combine.

To serve, ladle soup into bowls; top with tortilla strips, cilantro and cheese. Makes 6 to 8 servings.


Date Added:October 23, 2009
Classification:Soups & Stews
Source:Mine
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2009, 2010, 2016

 
Page 38

Coconut-Lime Chicken Curry Soup

Ingredients:
  • 2 cans (13.66 oz. each) light coconut milk
  • 2 cans (4 oz. each) chopped green chilies
  • 8 green onions, sliced
  • 2 tsp. grated lime peel
  • 1/4 C lime juice
  • 1/4 cup sweet chili sauce
  • 6 garlic cloves, minced
  • 4 tsp. curry powder
  • 1/2 tsp. salt
  • 2 lb. boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 3 C cooked basmati rice
  • Minced fresh cilantro
Instructions:

Place the first nine ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro. Yield: 8 servings (2-1/2 quarts).


Date Added:August 30, 2018
Classification:Soups & Stews
Source:Taste of Home
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2018

 
Page 39

Cowboy Stew (CP)

Ingredients:
  • 1 lb. ground turkey
  • 2 cloves chopped garlic
  • 1 can tomato sauce
  • 2 C frozen corn
  • 2 cans sliced baby potatoes, drained
  • 2 cans tomatoes with green chilies
  • 1 can Ranch Style beans
  • 1 cup water
  • sliced jalapeno peppers for garnish (optional)
Instructions:

Brown the turkey with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool.

Open all of you cans, and dump them into the crockpot along with the frozen corn. (Drain the potatoes, but add the rest of the can liquid to the crockpot.)

After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit. Cover and cook on low for 8-10 hours, or on high for 4-5.

Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can.

Garnish with sliced jalapeno peppers, if desired.


Date Added:April 27, 2014
Classification:Soups & Stews
Source:A Year of Slow Cooking
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2014, 2015

 
Page 40

Creamy Loaded Baked-Potato Soup (CP)

Ingredients:
  • 4 Tbs. unsalted butter
  • 2 medium leeks, finely chopped, using the white and some tender green parts
  • 4 large russet potatoes, peeled and cut into 1/2-inch dice
  • 4 C chicken (or vegetable) broth
  • 1 C whole milk
  • Salt and freshly ground black pepper
  • 2 C finely shredded sharp cheddar cheese for garnish
  • 6 green onions, finely chopped, for garnish
  • 8 strips bacon, cooked crisp, drained and crumbled for garnish
  • 1 C sour cream for garnish
Instructions:

Heat butter in a large skillet over medium-high heat. Add the leeks and sauté until softened, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, puree the soup, or cool the soup and puree it in a blender.

Reduce the heat to low and add the milk. Cover the slow cooker and cook for an additional 1 hour. Season with salt and pepper.

Serve the soup with cheese, onions, bacon and sour cream for garnish.


Date Added:December 28, 2012
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparations:

Stovetop, Crockpot

Notes:

2012, 2013, 2015, 2016

 
Page 41

Creamy Tomato Soup (CP)

Ingredients:
  • 2 Tbs. unsalted butter
  • 3 cans (14.5oz.) diced tomatoes, drained, juice reserved
  • 1 onion, minced
  • 1 Tbs. brown sugar
  • 1 Tbs. tomato paste
  • Salt and pepper
  • 2 Tbs. flour
  • 3 C low-sodium chicken broth, plus extra as needed
  • 2 bay leaves
  • 1/2 C whole milk
  • 2 tsp. dry sherry
  • Pinch cayenne pepper
Instructions:

Melt butter in 12-inch skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dry and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.

Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, 4 to 6 hours on low.

Discard bay leaves. Working in batches, puree soup in blender until smooth, then transfer to large saucepan. Stir in milk, sherry, and cayenne and add additional chicken broth as needed to adjust soup consistency. Reheat soup over medium-low heat until hot. Season with salt and pepper to taste and serve.


Date Added:November 04, 2016
Classification:Soups & Stews
Source:America's Test Kitchen
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2016

 
Page 42

Manhattan-Style Clam Chowder (CP)

Ingredients:
  • 4 strips bacon, cut into 1/2-inch slices
  • 2 medium onions, finely chopped
  • 4 stalks celery, finely chopped
  • 1-1/2 tsp. dried thyme
  • 1/2 C dry white wine or vermouth
  • 1 can (14 to 15oz.) tomato puree
  • 3 cans (6.5oz.) chopped or minced clams, with their juice
  • 1 bottle (8oz.) clam juice
  • 1 bay leaf
  • 5 medium Yukon gold or red potatoes, cut into 1/2-inch dice
  • Salt and freshly ground black pepper
Instructions:

Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain. Remove all but 1 tablespoon of the drippings.

Add the onions, celery, and thyme and sauté until the vegetables begin to soften, 3 to 4 minutes.

Deglaze the pan with the wine, scraping up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.

Stir in the remaining ingredients, except the salt and pepper. Cover and cook on low for 7 hours, until the potatoes are tender. Season with salt and pepper.

Remove the bay leaf before serving.


Date Added:November 01, 2016
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2016

 
Page 43

Pork and Hominy Stew (CP)

Ingredients:
  • 1-1/2 lb. boneless pork shoulder, cut into 1-inch pieces
  • 2 (15oz.) cans hominy, drained and rinsed
  • 2 C low-sodium chicken broth
  • 1 (16oz.) jar salsa verde
  • 2 poblano chile peppers, seeded and chopped
  • 1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
  • 10 6 -inch corn tortillas
  • 1/4 cup sour cream
  • 1 romaine lettuce heart, shredded
  • 1 avocado, diced
Instructions:

Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.

Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.


Date Added:January 31, 2016
Classification:Soups & Stews
Source:Foodnetwork.com
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2015

 
Page 44

Spicy Tomato Soup (CP)

Ingredients:
  • 2 carrots, peeled and chopped
  • 1/4 C dehydrated onion
  • 1 clove garlic, minced
  • 1 (26oz.) jar marinara sauce
  • 4 C chicken stock
  • 1 (15oz.) can white or garbanzo beans, drained and rinsed
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 4oz. Small, whole wheat, pasta
Instructions:

Combine first 9 ingredients in a crock pot. Cover and cook on low, 4-6 hours, until carrots are tender. Stir in pasta and continue cooking on low for about 30 minutes, until pasta is tender. Ladle into bowls and serve. Serving size is about 1 cup. (8 cups total recipe.)


Date Added:October 20, 2016
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2016

 
Page 45

Split Pea Soup (CP)

Ingredients:
  • 16oz. package dried split peas
  • 1/2 yellow onion, diced
  • 1 potato, peeled and diced
  • 1 C diced carrot
  • 4 C vegetable broth
  • 2 C water
  • 1 tsp. salt
  • 1/2 tsp. Pepper
Instructions:

Add all ingredients to crock-pot. Cover and cook on low 8-10 hours or high for 4-6. Peas will virtually disintegrate when soup is done.


Date Added:November 19, 2010
Classification:Soups & Stews
Source:A Year of Slow Cooking
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2010…2014, 2015, 2016

 
Page 46

Steak and Black Bean Chili (CP)

Ingredients:
  • 2 Tbs. canola oil
  • 2 lb. boneless top sirloin steak, cut into 1-inch cubes
  • 3 (15oz.) cans black beans, rinsed and drained
  • 2 (14oz.) cans tomatoes with green chilies, undrained
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 (12oz.) bottle dark beer
  • 1 C water
  • 2 Tbs. chili powder
  • 1 Tbs. cumin
  • 1 tsp. salt
  • 1 tsp. sugar
Instructions:

Heat oil in a large skillet over high heat. Pat the steak dry and add to skillet and brown. Add onions and cook 3 to 4 minutes, stirring constantly.

Place steak and onions in a 6-quart slow cooker; stir in remaining ingredients. Cover and cook on LOW 8 hours.


Date Added:May 30, 2009
Classification:Soups & Stews
Source:Mine
Meal:Dinner
Course:Main Course
Preparations:

Stovetop, Crockpot

Notes:

2009, 2014

 
Page 47

Three Bean and Pork Chili (CP)

Ingredients:
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 C carrots, chopped
  • 1 Tbs. chili powder
  • 1 tsp. oregano
  • 1 canned chipotle pepper in adobo sauce, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 lb. lean pork tenderloin, cut into 1-inch chunks
  • 15oz. canned black beans, drained and rinsed
  • 15oz. canned kidney beans, drained and rinsed
  • 15oz. canned pinto beans, drained and rinsed
  • 1 C canned tomato puree
  • 20oz. canned diced tomatoes, undrained
  • 6oz. tomato paste
Instructions:

Combine onion, garlic, carrots, chili powder, oregano, chipotle pepper, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.

Cover and cook on High for 6 to 8 hours. Yields about 1 cup per serving.


Date Added:January 04, 2009
Classification:Soups & Stews
Source:WW
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2009, 2010

 
Page 48

Vegetable Beef Soup (CP)

Ingredients:
  • 1 lb. ground turkey or beef
  • 1 onion, chopped
  • 2 jars (28oz.) spicy pasta sauce
  • 1 can (10.5oz.) beef consume
  • 2 C water
  • 2 cans (14.5oz.) diced tomatoes
  • 1 package (16oz.) frozen mixed vegetables, thawed
  • 1/2 tsp. pepper
Instructions:

Cook beef and onion in a large skillet 7 minutes, stirring until beef crumbles and is no longer pink; drain well. Combine beef mixture and remaining ingredients in a 5-quart slow cooker.

Cover and cook on HIGH 6 hours or on LOW 12 hours.


Date Added:May 12, 2009
Classification:Soups & Stews
Source:Southern Living
Meal:Dinner
Courses:Main Course, Soup
Preparations:

Stovetop, Crockpot

Notes:

2009

 
Page 49

White Chicken Chili (CP)

Ingredients:
  • 1 Tbs. olive oil
  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • 4 cups cubed cooked chicken
  • 2 cans (15oz.) white kidney or cannellini beans, rinsed and drained
  • 1 can (15oz.) garbanzo beans, rinsed and drained
  • 2 C chicken stock
  • 2 cans (4oz.) chopped green chilies
  • 2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1/4 C minced fresh cilantro
  • Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream
Instructions:

In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.

Transfer to a 3-qt. slow cooker. Stir in chicken, beans, stock, chilies and dry seasonings.

Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.


Date Added:June 04, 2014
Classification:Soups & Stews
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2014
6 PPL