Tag Archives: crockpot

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.

Crockpot Freezer Rice

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I stumbled across directions at Mommy Snacks on how to cook brown rice in the crockpot and freeze it.  I wasn’t sure if this was any easier than instant brown rice.  But now I think it’s more convenient than taking time to cook brown rice (even Instant) for any meal.  I really like being able to pull it out of the freezer as a side dish.  It definitely helps me get the timing of rice with my other dishes better, so everything is ready right around the same time.   Plus it’s great to pull out when I want to make Fried Rice when I have leftover Chicken or Pork.

Crockpot Freezer Rice

1 bag (lb) of brown rice
water (or chicken stock)
3 chicken bouillion cubes (eliminate if using chicken stock)
4 tbsp butter
crockpot liner (or cooking spray)

Line the crockpot with the liner or spray with cooking spray.

Empty the rice into the crockpot and cover with water (or chicken stock) chicken broth (or water) Add at least another inch of water to ensure it’s really covered.

Add the chicken bouillion cubes (unless using chicken stock) and butter.

Cook on high for 3-4 hours. Watching the last hour so it doesn’t get over done. (or too mushy)

Let cool and freeze in freezer bags. To reheat, thaw and reheat in microwave with butter.  (I don’t add butter when making it into fried rice)

Crockpot Cheesy Party Potatoes

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Since we were hosting Easter dinner (midday dinner) and knowing the oven would mostly be monopolized by the ham, I decided to try making potatoes in the crockpot.  I found this recipe.  I used onion powder instead of an onion (because it was already late when I started prepping the night before). I also doubled the recipe and it filled my crockpot, right to the top.

They were very good, and I will definitely make these potatoes again!

Crockpot Cheesy Party Potatoes

2 lb. bag frozen cubed hash browns
6 ounces sour cream
10 ounces cheddar cheese, shredded
1 can cream of chicken soup (or mushroom)
1 stick butter (or half)
1 teaspoon salt (or a little less)
1/4 teaspoon pepper
1/2 medium onion, chopped fine (or 1/2 tbsp onion powder)

Thaw potatoes. Melt butter in large bowl, then add in remaining
ingredients,then potatoes. Pour into sprayed crockpot. Heat on low for 4-6 hours,stirring occasionally (esp. if your c/p is hot like mine). Last time I made this, I usually double this recipe for a group of 20 or so. You can also bake this in the oven with cheese on top. I think it is 350 for 45 min to an hour. This freezes well after mixing/before baking.

Steel Cut Oats in the Crockpot

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I love Steel Cut Oats, but I just don’t have the patience to cook them in the morning.  But for Christmas, I received a 1.5 quart crockpot (and used it 3 times so far), so it’s the perfect size for a batch, and provides leftovers for a few days as well!  Maria LOVES oatmeal right now, so it’s perfect!

I started with the recipe that I found via Google at Mommy’s Kitchen.  She suggests trying a double boiler method with the crockpot, but I had success with my crockpot and clean up was not a hassle.  But I wouldn’t attempt this in a bigger crockpot as it may overcook. If you don’t have a small one, try her double boiler method.  I know other people who cook theirs this way too.

Steel Cut Oats

Steel Cut Oats in the Crockpot

1 cup steel cut oats
4 cups water
1/2 cup milk
1 – fresh apple (chopped)
1/4 cup brown sugar*
1 – tbsp butter
1/2 – tsp vanilla extract
1 tsp cinnamon*

Measure out one cup of steel cut oats. Pour that into the crockpot. Add the four cups of water, milk, brown sugar, vanilla, butter, apple and cinnamon sugar.
Place the lid on your crock pot. Set on low and go to bed!

*I will probably play around with the amounts next time to make it a bit sweeter…

Crockpot Cranberry Pork Roast

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I got this recipe several years ago from my aunt.  I finally made it the day after Christmas when Chad’s parents came over to see all Maria’s presents.

It was super easy and very delicious!  I loved the sweet cranberry gravy it made. Very good with mashed potatoes!

Cranberry Pork Roast

2 1/2-3 # pork loin roast
16 oz jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground clove
2 tbsp corn starch
2 tbsp water (cold)
salt (to taste)

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm.

Skim fat from juices; measure 2 cups adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork (and mashed potatoes!)