Easy Crockpot Recipes

DaltonsMom

:bigsmile: Bump

lilRicki

i made "lazy man cabbage rolls' the other day in the crockpot [could do reg ones as well..

just chopped up cabbage and onion put it in the crock pot.
put in some ground beef [broken up so its doesnt cook as a big lump lol
1 cup of rice
can of diced or crushed tomatoes poured over top
and about a can [from the tomatoes] of water poured over top
set on low and let it go

I made this yesterday and failed miserably! My son ate two bowls of it...my fiance had half a bowl, and i choked down 2 spoons of it...i hate cooking, i suck so bad at it

tessb84

http://www.kraftrecipes.com/recipes/dinner/planning/slow-cooker.aspx?cm_sp=4th+column-_-top+dinner+-_-slow-cooker+recipes&cm_mmc=eml-_-rbe-_-20101005-_-1013



this website has some good looking recipes

kingkimi1213

I tried the salsa chicken with mango salsa and put it on butter herb mashed potatos. Wow it was yummy! Good thread! Good ideas!

husker_gal

Slow cooker deer roast

Two small rinsed deer roasts
one can of Campbell's French onion Soup
1/2 - 3/4 cup of beef broth
Misty's seasoning to taste ( or your favorite all purpose seasoning)

Cook on low for 10-11 hours. This is wonderful with some steamed asperagus spears and a piece of buttered bread. The meat just falls apart and is very very lean and low in calories. mmmmmmmmmm!! I make this at least once a week. Enjoy!

army_munchkin

this is awesome! I love my crockpot and cant wait to try some of these

egbkid

This one is from the Crock-Pot recipe card collection 2007

Simply Delicious Pork
1.5 lbs boneless pork loin cut into 6 pieces or 6 boneless thick porkchops
4 medium Golden Delicious apples, sliced
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt


Place pork in the crock-pot and cover with apples
Combine brown sugar,cinnamon and salt in small bowl, sprinkle over apples.
Cover and cook on LOW 6 to 8 hours.

Makes 6 servings about 300 calories per serving
Serve with cooked carrots and rice

I made this tonight and everyone liked it.

Enjoy!

JAM

PS: I added about a half a cup of water to keep it from sticking.

I have that tin of recipes, i have made this one several times and everyone loved it!! I believe thre is a post about it on my blog (on sig) can;t remember, though.

All these recipes sound awesome, I already have written down 4 and i am only half way through the posts! YUM!!

egbkid

After reading all the yummy recipes, i decided to run home on my lunch and throw something in for dinner! I love that i work only a ten minute walk from home.
Last weekened i found this new Orange Madrin Sesame something dressing from Kraft, so i ran home, threw a chicken breast in the crockpot (frozen, never cooked chicken frozen before, so fingers crossed) and dumped some of the dressing on top, maybe about 1/4 cup. So now when i get home, all i have to do is make a veggie and a potato, and enjoy! Now why didn't i think of this before?

It is good dinner is covered; i have to do some baking tonight....my beau is going away for 3 weeks on Monday, gotta send some baking with him so he won't forget to come back, hehe! :-)

Bonus....i got 20 minutes extra walking today, from running home at lunch! :-)

amysj303

I was gonna ask if anyone put in frozen chicken? let me know!

egbkid

it cooked good, in 4 hours on high...shrank A LOT, I have seldom had thawed chicken shrink like the frozen chicken did. It was a bit crispy on one part that touched the side of the pot, i think the sugar caramelized.

cardbucfan

bump. These look awesome!

jam0525

I throw frozen chicken breasts in the crock pot all the time. Since most recipes are 4-6 and I'm gone 8-10 using the frozen chicken keeps it from being too over done.

Just remember to be sure the crock pot is more than half full.

JAM

MegJo

Bump! Great recipes! Perfect for fall and winter
Thanks all!

gingermoon

This is one of my favorites!!!
It tastes so rich and comforting.

Easy Chicken Stew

This stew can be made easily using convenient canned and frozen
ingredients.

4 entrée servings
1 can (10 3⁄4 ounces) reduced-sodium 98% fat-free
condensed cream of chicken soup
11⁄4 cups 2% reduced-fat milk (although, I use fat free milk, so adjust calories and fat accordingly!)
1 cup water
1 pound boneless skinless chicken breasts,
cubed (3/4-inch)
1 cup sliced onion
1 package (10 ounces) frozen mixed vegetables,
thawed (I generally just use peas and carrots)
2 tablespoons cornstarch
1/4 cup cold water
Salt and pepper, to taste
1. Combine soup, milk, and water in slow cooker; stir in chicken and onion.
Cover and cook on low 5 to 6 hours, adding mixed vegetables during
last 20 minutes. Turn heat to high and cook 10 minutes; stir in combined
cornstarch and water, stirring 2 to 3 minutes. Season to taste with salt and
pepper.

Per Serving:
Calories: 293
% calories from fat: 15
Fat (g): 4.6
Saturated fat (g): 2.2
Cholesterol (mg): 79.6
Sodium (mg): 303
Protein (g): 34
Carbohydrate (g):27
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.0
Meat: 3.0
Fat: 0.0

natural8016

Bump

gingermoon

Teriyaki Chicken Wings

Cooked chicken wings can be broiled briefly after cooking if you want them
to be browned.

8 servings
3 pounds chicken wings with wing tips removed,
halved (about 16)
11/2 cups packed light brown sugar (I use splenda brown sugar)
1 cup soy sauce
2 tablespoons hoisin sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 tablespoon each: chopped parsley, toasted
sesame seeds

1. Place chicken wings in slow cooker; pour combined remaining ingredients,
except parsley and sesame seeds, over chicken wings. Cover and cook
on high 3 to 4 hours. Sprinkle with parsley and sesame seeds.

Per Serving:
Calories: 95
% of calories from fat: 26
Fat (gm): 2.6
Saturated fat (gm): 0.6
Cholesterol (mg): 33.1
Sodium (mg): 724
Protein (gm): 14
Carbohydrate (gm): 3.5
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.0
Meat: 2.0
Fat: 0.0


Buffalo Chicken Wings

Everybody’s favorite!

8 servings
4 tablespoons each: margarine or butter,
hot pepper sauce
1 tablespoon white distilled vinegar
3 pounds chicken wings with wing tips
removed, halved (about 16)
Salt and pepper, to taste
Fat Free Blue Cheese Dressing

1. Combine margarine, hot pepper sauce, and vinegar
in slow cooker; turn heat to high and cook until
margarine is melted, about 15 minutes.
2. Sprinkle chicken wings with salt and pepper; broil 6 inches from heat
source until lightly browned, about 5 minutes on each side. Add to slow
cooker and toss with margarine mixture; cover and cook on high 3 to 4
hours. Serve with Fat Free Blue Cheese Dressing.

Per Serving:
Calories: 159
% of calories from fat: 54
Fat (gm): 9.4
Saturated fat (gm): 2.4
Cholesterol (mg): 37.6
Sodium (mg): 552
Protein (gm): 14
Carbohydrate (gm): 4.1
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.0
Meat: 2.0
Fat: 1.0

gingermoon

I'm a crockpot addict with thousands of recipes!
These are crazy easy and amazingly good!!
Especially the glazed Cornish hens.

Zesty Tomato-Vegetable Soup

Italian tomatoes make this flavorful vegetable soup especially good.
6 servings

2 cups reduced-sodium beef broth
1 can (28 ounces) Italian plum tomatoes,
undrained
1⁄4 cup dry white wine or beef broth
1 teaspoon lemon juice
1 each: chopped medium onion, large rib celery,
medium carrot, red bell pepper
3⁄4 teaspoon celery salt
Pinch crushed red pepper
Salt and pepper, to taste

1. Combine all ingredients, except salt and pepper, in slow cooker; cover
and cook on high 4 to 5 hours. Process soup in food processor or blender
until smooth; season to taste with salt and pepper. Serve warm or refrigerate
and serve chilled.

Per Serving:
Calories: 81
% calories from fat: 15
Protein (g): 3.1
Carbohydrate (g): 11.6
Fat (g): 1.3
Saturated fat (g): 0.2
Cholesterol (mg): 0
Sodium (mg): 608
Exchanges:
Milk: 0.0
Vegetable: 2.0
Fruit: 0.0
Bread: 0.0
Meat: 0.0
Fat: 0.5


Mediterranean Chicken

Chicken breasts are topped with Mediterranean flavors in a flavorful tomatobased
sauce.
4 servings

4 skinless chicken breast halves (about 6 ounces each)
1 can (16 ounces) petite-diced tomatoes, undrained
1/2 cup each: chicken broth, dry white wine or chicken
broth
1 medium zucchini, sliced
3/4 cup each: chopped onion, sliced fennel bulb
1 teaspoon dried oregano leaves
1 bay leaf
1/4 cup pitted sliced Greek olives
1–2 teaspoons lemon juice
Salt and pepper, to taste
3 cups cooked rice
1. Place all ingredients, except olives, lemon juice, salt, pepper, and rice, in
slow cooker; cover and cook on low 6 to 8 hours, adding olives during last
30 minutes. Season to taste with lemon juice, salt, and pepper; discard bay
leaf. Serve chicken and tomato mixture over rice.

Per Serving:
Calories: 423
% calories from fat: 8
Protein (g): 44.8
Carbohydrate (g): 45.1
Fat (g): 3,7
Saturated fat (g): 0.8
Cholesterol (mg): 99
Sodium (mg): 798
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 1.5
Meat: 3.0
Fat: 0.0


Apricot-Glazed Cornish Hens
Cornish hens, cooked to moist tenderness, are topped with an herb-infused
apricot sauce.
4 servings

2 frozen thawed Cornish hens (about 11/4 pounds
each)
Paprika
Salt and pepper
1/3 cup chicken broth
Apricot Glaze (recipe follows)
2 tablespoons cornstarch
1/4 cup water
1. Sprinkle Cornish hens with paprika, salt, and
pepper; place in slow cooker and add broth. Cover
and cook on low until legs move freely, 51/2 to 6 hours, brushing with
Apricot Glaze 2 to 3 times during cooking. Remove hens to serving platter
and cover loosely with aluminum foil.
2. Stir any remaining Apricot Glaze into slow cooker; cover and cook on
high 10 minutes. Stir in combined cornstarch and water, stirring 2 to 3
minutes; spoon sauce over Cornish hens.

Apricot Glaze
Makes about 3/4 cup
3/4 cup apricot preserves
2 tablespoons orange juice
Finely shredded zest from 1/2 orange
1/2 teaspoon each: dried thyme and rosemary leaves
1. Mix all ingredients.

Per Serving:
Calories: 315
% calories from fat: 12
Protein (g): 26.2
Carbohydrate (g): 44.1
Fat (g): 4.4
Saturated fat (g): 1.1
Cholesterol (mg): 116.6
Sodium (mg): 94
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 3.0
Bread: 0.0
Meat: 3.0
Fat: 0.0

Roasted Chili Cornbread
This cornbread is extra moist and “chili hot!”
Omit or reduce the amount of poblano chili for less hotness.
8 servings (1 piece each)

1/4 each: chopped small red bell pepper, poblano and
jalapeño chili
1 large green onion, chopped
3/4 cup all-purpose flour
1⁄4 cup yellow cornmeal
2 tablespoons light brown sugar
11/2 teaspoons baking powder
1⁄4 teaspoon each: ground cumin, dried oregano
leaves, salt
1 egg, lightly beaten
1/2 cup low-fat buttermilk
1/4 cup whole-kernel corn
2 tablespoons minced cilantro

1. Cook bell pepper, chilies, and green onion in lightly greased skillet over
medium heat until tender, about 5 minutes; reserve. Combine flour, cornmeal,
brown sugar, baking powder, herbs, and salt in medium bowl; add
combined egg and buttermilk, mixing just until combined. Stir in sautéed
vegetables, corn, and cilantro.
2. Pour batter into greased and floured 7-inch springform pan; place pan
on rack in 6-quart slow cooker. Cover and cook on high until toothpick
inserted in center of bread comes out clean, about 2 hours. Cool in pan on
wire rack 10 minutes; serve warm.

Per Serving:
Calories: 155
% calories from fat: 9
Protein (g): 4.1
Carbohydrate (g): 32.8
Fat (g): 1.6
Saturated fat (g): 0.4
Cholesterol (mg): 27
Sodium (mg): 194
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.0
Meat: 0.0
Fat: 0.0

jam0525

Gingermoon - Those recipes sound great. I think I will try the Mediterranean chicken one first. Thanks!

I made beef soup in the crock pot yesterday and I used frozen okra for one of the veggies. It was good and everyone (including two teenagers) ate it. Got to sneak those veggies in where you can.

JAM