CROCKPOT RECIPES

California Tamale Pie

  • 1 lb lean ground beef
  • 3/4 cup of yellow corn meal
  • 1-1/2 cup of milk
  • 1 egg beaten
  • 1 package of chili seasoning mix
  • 1 tsp. seasoned salt
  • 1 (1lb) can tomatoes, cut up
  • 1 (1lb) can whole kernal corn, drained
  • 1 (2-1/4 oz) can sliced ripe olives, drained
  • 1 cup grated cheddar cheese

    In skillet or slow cooking pot with browning unit, cook
    meat until crumbly: drain. In large bowl mix corn meal,
    milk, egg. Add drained meat, dry chili seasoning mix,
    seasoned salt and tomatoes, corn and olives. Pour into
    slow cooking pot. Cover and cook on high 3-4 hours.
    Sprinkle cheese on top. cover and cook and then cook
    for 5 more minutes.
    Makes 6-8 servings

    Chipotle Meatball Meal

  • 1-1/2 to 2 pounds ground chuck (lean ground beef)
  • 1/2 cup rolled oats
  • 1/4 cup chipotle salsa or other thick salsa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • pepper to taste
  • 1 Tablespoon dried minced onion
  • 5 to 6 potatoes, sliced about 1/4-inch thick
  • 2 cups frozen corn kernels, or canned
  • 1 green bell pepper, cored, seeded, and sliced
  • 1 red bell pepper, cored, seeded, and sliced (or use roasted red pepper or another green pepper)
  • 1 can nacho cheese soup
  • 1/4 cup chipotle salsa, or other thick salsa

    Combine first nine ingredients and form meatballs
    1- to 1-1/2-inch in diameter. Melt margarine in a
    large non-stick skillet; brown meatballs on all sides.
    Place sliced potatoes in crockpot. Add corn and sliced
    peppers. Top with the meatballs. Combine soup and salsa
    in a small bowl; pour over crockpot ingredients.
    Cover and cook on low 8 to 10 hours.
    Serves 4 to 6.

    Cowboy Casserole

  • 1 onion, chopped
  • 1-1/2 lbs ground chuck, browned and drained
  • 6 medium potatoes. sliced
  • 1 can red beans
  • 1 can tomatoes mixed with 2 Tbsp. flour or 1 can tomato soup
  • Salt
  • Pepper
  • Garlic

    Put chopped onion in the bottom of the crockpot; layer
    with browned ground beef, sliced potatoes, and beans.
    Spread tomatoes or soup over all. Sprinkle with seasonings
    as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.

    Crock Pot Stuffed Peppers

  • 6 med. to lg. peppers
  • 1-1/2 lb. ground chuck
  • 1 med. onion
  • 1 (16 oz.) can tomato sauce
  • 1 (16 oz.) can whole tomatoes
  • 1 (8 oz.) container sour cream or sour cream onion dip
  • Minute (instant) rice (2 servings), make according to directions on box

    Clean the inside of peppers and cut off tops. Mix ground
    chuck, onion, whole tomatoes drained squeezed into ground
    chuck, pepper, and seasonings of your choice and rice. Put
    ground chuck mixture into raw peppers, now place these peppers
    into your Crock Pot. Mix the can tomato sauce and sour cream
    together and pour this mixture over the stuffed peppers. Cover
    and cook on low for 7 to 9 hours, or on high 4 hours.

    Chicken Stew Mexican Style

  • 2 lbs skinless boneless chicken breasts cut into 1 1/2-inch pieces
  • 4 med russet potatoes, peeled and cut very small
  • 1 (15 oz) can mild salsa
  • 1 (4 oz) can diced green chilies
  • 1 (1-1/4 oz) pkg taco seasoning mix
  • 1 (8oz) can tomato sauce

    Mix all ingredients together in crockpot, put on low in the morn
    and is ready for dinner in the eve. My family loves it. We serve
    it with flour tortillas.

    No Peek Stew

  • 2 lbs. butterflied pork chops, cubed
  • 1 (103/4-oz.) can reduced-fat cream of mushroom soup
  • 1 (4-oz.) can mushrooms, stems and pieces, drained
  • 1 (13/8-oz.) pkg. dried onion soup mix
  • 1/2 cup red wine
  • Pepper to taste
  • 1/4 cup water
  • 1 (16-oz.) pkg. baby carrots

    1. Place all ingredients in slow cooker and cook on Low for 8 hours.

    2. Serve over rice or noodles.
    Serves 4-6.

    Crock Pot Clam Chowder

  • 4 (6-1/2 oz.) cans clams or 3 lbs. fresh/frozen
  • 1/2 lb. salt pork or bacon, diced
  • 1 lg. onion, chopped
  • 6 to 8 lg. potatoes, pared and cubed
  • 3 c. water
  • 3-1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 c. half and half cream or milk
  • 3 to 4 Tbsp. cornstarch

    Cut clams into bite sized pieces if necessary. In
    skillet, saute salt pork or bacon and onion until
    golden brown; drain. Put into Crock Pot with clams.
    Add all remaining ingredients, except milk. Cover;
    cook on high 3 to 4 hours or until potatoes are tender.
    During the last hour of cooking, combine 1 cup of milk
    with the cornstarch. Add that and the remaining milk and
    stir well; heat through.

    Serve in large bowls with crusty French bread.

    Crock Pot Glorified Pork Chops

  • 6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
  • 1 Medium onion sliced (1/2 Cup)
  • 1 Can (10-3/4 oz.) Condensed cream of celery soup
  • 1/4 C. water

    Place chops in crockpot. Cover with onions, soup (directly
    from the can) and water. Add pepper to taste. Cook all day
    on LOW or 1/2 Day on HIGH in crock. You can also add a package
    of dry boxed stuffing (with herb packet) on top of chops first
    then the onions and soup & water.

    Unbelievably moist, tender chops.

    Broccoli Rice & Chicken

  • 2 pounds chicken tenders or boneless breasts cut in strips
  • 1-1/4 cups uncooked converted rice
  • 1 package Knorr's Cream of Broccoli Soup Mix
  • 1-1/2 cups chicken broth
  • pepper, to taste

    Place rice in a lightly greased crockpot. Sprinkle with parsley
    and pepper. Top with chicken pieces. Mix together the soup mix
    and broth. Pour over chicken and rice. Cover and cook on low
    for 6 to 8 hours

    CROCKPOT ENCHILADAS

  • l lb. ground beef
  • 1 small onion, chopped
  • 1 pkg. super sized corn tortillas (10 in a pack)
  • 1 med. sized can mild enchilada sauce
  • 1 can cream of chicken soup
  • 1 lb. sharp cheddar cheese, grated
  • 1 can corn, drained

    Cook ground beef and onion together and drain off the fat. Stir
    together enchilada sauce and cream of chicken soup. Cut tortillas
    in half. Place some sauce in the bottom of your crockpot. Layer 3
    tortillas (6 halves) around crockpot and cover center. Spread out half
    of the beef, top with half of the corn, pour sauce on to cover and
    then sprinkle with one third of the cheese. Do another layer the
    same way then top with the rest of the tortillas, cover with sauce
    and sprinkle with the rest of the cheese. You can also toss in some
    sliced olives in you'd like. I cooked mine on 5-1/2 hours low and
    then the another 45 minutes on high.

    Crockpot Cabbage unrolled

  • 1 small to medium head cabbage, shredded
  • 1-2 pounds ground beef
  • 1 large onion, sliced
  • salt and pepper
  • 1 tsp garlic powder
  • dash hot sauce
  • 1 cup rice, uncooked
  • 1/2 cup raisins
  • 28 ounce can crushed tomatoes
  • lemon juice to taste

    Cover bottom of a large crockpot with cabbage. Layer
    remaining ingredients in the order given. Cook on
    Low for 8-10 hours--the longer the better.

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