Tag Archives: crockpot

Southwest Crockpot Soup

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For dinner tonight, I made this recipe that I found on pinterest. It was easy and delicious!  Great soup for a cold winter day!
Crockpot Southwest Chicken Soup
Southwest Crockpot Soup

1 can of rotel
1 can of corn
1 can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
shredded cheddar

Put all ingredients except cheese in crock pot and cook 6-8 hours on low. Shred chicken. Serve with cheese and enjoy!

You can also cook this on high for 3-4 hours, but don’t add the cream cheese until the last hour.

Easy Crockpot Potato Soup

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I found this recipe via pinterest.  Looked easy and delicious.  I finally made it today and it was exactly that! Easy and delicious! The only thing I did differently, was use my immersion blender prior to adding the cream cheese to mash the potatoes up a little.

Easy Crockpot Potato Soup

Easy Crockpot Potato Soup

1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese (not fat free)

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, use immersion blender to blend potatoes if needed. Add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon, green onions…

Printable Recipe Card:
Easy Crockpot Potato Soup

Crockpot Apple Crisp

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I bought some apples this weekend.  And first I was thinking applesauce in the crockpot, but then I realized I didn’t allow for enough time, so then I went to apple crisp in the crockpot.  Only after I had it all ready, did I realize it’s not hard to make apple crisp in the oven.  But this was good and it made the house smell wonderful for 2+ hours while it was cooking.  The flavors were great too. I loved the subtle ginger & lemon flavors.

I did make one modification to the recipe I started with.  After mixing up the topping, I realized it didn’t look crunchy (because I had omitted the nuts) so I mixed in a cup of oatmeal.  And after I had it cooking away, I read the reviews and found many others had done this too!  One review mentioned this would be great for a potluck at work, the whole office could smell it cooking and it could be served warm!
Crockpot Apple Crisp
this is the leftovers, because I was so excited to eat, I forgot to photograph before putting this away.

Crockpot Apple Crisp

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup oatmeal
1 cup chopped walnuts

1/3 cup white sugar, or to taste
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 cups apples – peeled, cored and chopped
2 tablespoons lemon juice

  1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
  2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Creamy Macaroni & Cheese

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Yesterday we celebrated Maria’s 4th birthday with a party with family & friends!  A great time! I am downloading pictures now… so hopefully I’ll get them posted here soon, but while I wait a recipe…

I wanted it to be easy, and kid friendly… something kids in the midst of playing would stop to eat.  So to compliment a meat/cheese tray for sandwiches, I made this recipe in the crockpot.  Found via the Food Network. The below recipe is doubled (I had a crowd!) It was delicious and only a little bit was left over.  (Also I highly recommend the crockpot liner for this one for easy clean-up!)

Creamy Macaroni & Cheese

4 cups uncooked elbow macaroni (16 oz box)
8 tablespoons (1 stick) butter, cut into pieces
5 cups (about 20 ounces) grated sharp Cheddar cheese
5 eggs, beaten
1 cup sour cream
2 (10 3/4-ounce) can condensed Cheddar cheese soup
1 teaspoon salt
2 cups whole milk (reviews said it should be whole)
1 teaspoon dry mustard
1 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until just tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Slow Cooker Beef Stew

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Tuck this one away for next fall.  I made this a few weeks ago with some stew meat I had in the freezer. It was most likely my last stew/soup for the season! But it was delicious and EASY!  Originally found at Allrecipes.com

Slow Cooker Beef Stew

Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Directions:

  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Barbecue Glazed Turkey Meatloaf

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Another Weight Watchers Recipe. Very good.  I think I will make some changes next time. Like add carrots like my favorite meatloaf recipe.  I think that will add a little more dimension to the turkey  (this recipe kind of proves that I love my red meat – not bad, I just like red meat!)

Barbecue Glazed Turkey Meatloaf

1 1/4 pound(s) uncooked ground turkey breast, Skinless
1/3 cup(s) dried bread crumbs, seasoned
1/4 cup(s) low-fat shredded cheddar cheese, shredded
1/4 cup(s) onion(s), minced
1 large egg(s), lightly beaten
1 tsp dried oregano
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 Tbsp ketchup
2 tsp packed light brown sugar
2 tsp Worcestershire sauce
1 tsp Heinz Spicy Brown Mustard, or other brand

  1. Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5–6-quart slow cooker insert.
  2. Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.
  3. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.
  4. Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices.

Yields 1 slice meatloaf per serving.

Slow Cooker Glazed Pork Roast with Carrots and Corn

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I loved this one! Plus it literally was less than 5 minutes to put together in the crockpot! No veggie prep at all, since it is just a bag of baby carrots and a bag of corn!

Comes from the beloved Betty Crocker! I did follow some reviews and kept the corn separate.

Slow Cooker Glazed Pork Roast with Carrots and Corn

1 boneless pork shoulder roast (3 lb)
1 bag (1 lb) ready-to-eat baby-cut carrots
1/2 cup barbecue sauce
1/4 cup honey
3 tablespoons balsamic vinegar
1 teaspoon seasoned salt
2/3 cup barbecue sauce
1/4 cup all-purpose flour
1 cup Green Giant® Valley Fresh Steamers Niblets® frozen corn

  1. If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 3- to 4-quart slow cooker, place pork. Arrange carrots around and on top of pork. In small bowl, mix 1/2 cup barbecue sauce, the honey, vinegar and seasoned salt; pour over pork and carrots.
  2. Cover; cook on Low heat setting 8 to 10 hours.
  3. Remove pork and vegetables from cooker; place on serving platter. Cover to keep warm.
  4. In small bowl, mix 2/3 cup barbecue sauce and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until thickened.
  5. Meanwhile cook corn as directed. Serve sauce over pork and vegetables.

Slow-Cooker Cheeseburger Soup

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I never thought I’d find a Weight Watcher’s recipe that called for Velveeta! But I tried one last weekend and it was very very good!

Only 5 points for a bowl of Cheeseburger Soup! Wish it was a long simmer (like an all day) soup, but this was nice to get it ready mid-afternoon and it was ready for dinner!

Slow-Cooker Cheeseburger Soup

2 spray(s) cooking spray
1 medium garlic clove(s), minced
1 medium onion(s), chopped
1 medium stalk(s) celery, chopped
1 pound(s) uncooked lean ground beef (with 7% fat)
2 Tbsp all-purpose flour
3 cup(s) canned chicken broth, divided
1 cup(s) low-fat evaporated milk
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
1/2 tsp paprika
1/4 tsp table salt
1/8 tsp black pepper
24 item(s) baked low-fat tortilla chips, crumbled

Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.

Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.

In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Notes

If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

Zesty Slow Cooker Chicken Barbecue

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Another crockpot meal. Easy Delicious! It’s been a hot week and the crockpot has been the perfect way to not have to spend time over the stove (or grill) this week!

This was delicious!  I found this at allrecipes.com I didn’t change a thing, but did take the advice of the reviews and used a quality BBQ sauce! I used Sweet Baby Ray’s… YUM!!  We will make this one again. Love that I can easily have all the ingredients on hand for when I want to deviate from the menu plan!

Zesty Slow Cooker Chicken Barbecue

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low

Crockpot Asian Barbecued Chicken

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In the craziness of this week, I did get to try a new recipe.  Grilled Asian Barbecued Chicken.  Of course, I modified the recipe to make the chicken in a crockpot.  Served with brown rice and steamed green beans.

Super easy, and SUPER tasty!  I highly recommend!  I’m sure the grilled version of this recipe is excellent as well!

Crockpot Asian Barbecued Chicken

1 jar (8 oz) hoisin sauce
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons sesame oil
1/2 teaspoon ground ginger
1 whole chicken (3 to 3 1/2 lb) (I remove as much skin as I can, you could easily use boneless, skinless pieces as well)

  1. In medium bowl, mix hoisin sauce, soy sauce, mustard, lemon juice, sesame oil and ginger.
  2. Place chicken in crockpot*.Pour mixture over top of chicken.
  3. Cook on Low 8-10 hours. Remove chicken (it’ll pretty much shred itself and fall off the bone) and serve with rice.

*I try to put the chicken breast side down, so that the breast which is the least fatty is submersed in the liquid.  Legs sticking out the top are less likely to dry out.