CROCKPOT 5 BEAN BAKE

1 large onion, chopped

6 bacon slices, cut into small pieces
1 garlic clove, minced
1 can (16-oz) lima beans, drained
1 can (16-oz) pork and beans (with the sauce)
1 can (1 lb) red kidney beans, drained
1 can (1 lb) butter beans, drained
1 can (1 lb) garbanzo beans, drained
3/4 cup catsup
1/2 cup molasses
1/4 cup packed brown sugar
1 tbsp mustard
1 tbsp Worcestershire sauce

Cook bacon and onion together in a skillet until bacon is done and onion is crisp tender. Drain the mixture well.

In a big mixing bowl, combine the onion and bacon mixture with the catsup, molasses, brown sugar, mustard, Worcestershire sauce and all 5 types of beans stirring to mix well. Pour the mixture into a 3 1/2 to 4-quart crockpot, add the lid and cook beans on low for 10 to 12 hours or on high for 4 to 5 hours

Serves 12 to 15.

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EASY-PEASY CROCK POT PULLED CHICKEN SANDWICHES

4 to 5 boneless skinless chicken breasts

1 block fat-free cream cheese

1 packet dry Ranch seasoning

Place chicken, cream cheese, and Ranch dressing mix in crock pot. Cook on low 6 to 8 hours or on high 4 hours, until chicken shreds easily. Serve warm on Kings Hawaiian rolls or to be healthier, on Dave's Organic 21-Whole Grains and Seeds Bread, toasted.

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Slow-Cooked Taco Chicken

You all know I don't eat chicken, and I know most of you do, a lot!  So here is a recipe from Campbell's Kitchens that you and my family can enjoy!

2 1/2 pounds skinless, boneless chicken breast halves 
Salt and ground black pepper 
3 medium onions, diced (about 1 1/2 cups) 
2 cups Swanson® Mexican Tortilla Flavor Infused Broth 
2 tablespoons tomato paste 
20 flour tortillas (8-inch) or taco shells, warmed 
Shredded lettuce, sour cream, shredded Cheddar cheese, salsa and/or guacamole 

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• Season the chicken with the salt and black pepper.  Place the chicken into a 6-quart slow cooker.  Add the onions and broth.
• Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender.  Using 2 forks, shred the chicken.  Stir in the tomato paste.
• Spoon about 1/3 cup chicken mixture in the center of each tortilla.  Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired.  Fold the tortillas around the filling.
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TASTY BEEF BOURGUIGNON

3 lb boneless beef sirloin steak, trimmed, cubed
1/2 cup flour
4 bacon slices, cut up
2 medium carrots, diced
8 new red potatoes, quartered
approx. 10 mushrooms, sliced
1 1/2 to 2 dozen fresh pearl onions
3 garlic cloves, minced
1 bay leaf
1 tsp marjoram
1 tsp thyme
1/2 tsp salt
pepper to taste
2 1/2 cups Burgandy wine or beef broth

Coat the beef with flour, shaking off the excess; set aside.

Cook the bacon in a large skillet over medium heat until partially cooked.  Add the floured beef to the skillet and cook until browned.  Using a slotted spoon, remove the bacon and beef from the skillet.

In a slow cooker or crockpot layer the carrots, potatoes, mushrooms, onion, garlic, bay leaf, spices, and meat mixture.  Pour the wine or beef broth over all.  Place a lid on the cooker and cook on low setting for 8 to 9 hours or until the beef is tender. 

Discard the bay leaf before serving.

Yield: 10-12 servings

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POTLUCK MACARONI & CHEESE

3 cups uncooked elbow macaroni

1 pkg (16-oz) process cheese (Velveeta), cubed

2 cups (8-oz) shredded Mexican cheese blend

2 cups (8-oz) shredded white cheddar cheese

1 3/4 cup whole milk

1 can (12-oz) evaporated milk

3/4 cup butter, melted

3 eggs, lightly beaten

Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-quart slow cooker. Stir in remaining ingredients.

Cook, covered, on low for 2 to 2 1/2 hours or until a food thermometer reads at least 160 degrees. Stir once during this cooking time.

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CHEESY MEATBALLS

1 egg

1/2 cup milk

2 tbsp dried minced onion

4 tbsp chili powder, divided

1 tsp salt

1 tsp black pepper

1 1/2 cups crushed Ritz crackers (around 1 sleeve)

2 lbs ground beef

1 lb bulk sausage

2 cups shredded process cheese (Velveeta)

1 can (26-oz) condensed tomato soup, undiluted

2 1/2 cups water

1 cup packed brown sugar

Preheat oven to 400-degrees. In a large bowl, whisk egg, milk, onion, 2 tbsp chili powder, salt and pepper. When combined, stir in crushed Ritz crackers. Add the meats and cheese, mix lightly but thoroughly.

Shape meat mixture into 1-inch balls. Place meatballs on greased racks in baking pans. Bake 15 to 18 minutes or until browned.

Meanwhile, in a 5 to 6-quart slow cooker, combine the soup, water, brown sugar and the remaining 2 tbsp of chili powder. Gently stir in the meatballs. Cook, covered, on low 4 to 5 hours or until the meatballs are cooked through.

Yield: 12-16 servings

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CROCK POT BUFFALO PULLED CHICKEN

As most of you know by now, I simply do not put chicken into my mouth!  However, most of you request chicken recipes and my family members all love chicken.  I got this recipe from A Family Feast.

Ingredients

• Non-stick cooking spray
• 1 pound skinless boneless chicken breast
• 1 pound skinless boneless chicken thighs
• 1 cup plus 2 tablespoons Franks' RedHot Original sauce
• 1 stick butter
• 1 teaspoon ground cumin

Instructions

1. In a large slow-cooker, spray the bottom and sides of the insert. Add chicken in single layer.
2. In a microwave safe bowl or saucepan, melt butter. Add 1 cup of hot sauce and cumin and stir to combine. Pour over chicken.
3. Cover and set on high for four hours.
4. When done, remove chicken and shred with two forks and place in bowl. Stir liquid from pot and add ¼ cup to shredded chicken. Add two tablespoons (or more if you like it hotter) of Franks' hot sauce and mix well.

TAMALE PIE

I love Tamale Pie so when I saw this slow cooker version from TOH I knew I had to share it with you.

1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp black pepper
1 can (15-oz) black beans, rinsed and drained
1 can (14.5-oz) diced tomatoes with green chilies, undrained
1 can (11-oz) whole kernel corn, drained
1 can (10-oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8 1/2-oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican blend cheese
sour cream for garnish, optional
fresh chopped cilantro for garnish, if desired

In a large skillet cook the ground beef, cumin, salt, chili powder, and pepper together until the beef is crumbled and no longer pink; drain well.

Transfer meat to a 4-quart or larger slow cooker/crock pot.  Stir in the beans, tomatoes, corn, enchilada sauce, onions, and minced cilantro.  Place lid on cooker and cook on low for 6 to 8 hours.

In a small bowl combine the eggs, and corn bread mix until smooth.  Spread over the mixture in the cooker, replace cover and cook for another hour or until a toothpick inserted in the center of the cornbread comes out clean.

Sprinkle the cheese overall, replace cover and let set around 5 minutes.

Place on individual serving plates and top with sour cream and/or cilantro, if desired.

TOH recipe

SLOW-COOKER ORANGE CHICKEN

This is a recipe I got many years ago from a TOH cookbook.

1 (3 lb) chicken, cut-up and skinned
3 cups orange juice
1 cup chopped celery
1 cup chopped green bell pepper
1 can (4-oz) mushroom stems and pieces, drained
4 tsps dried minced onion
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp pepper
3 tbsps cornstarch
3 tbsps cold water
Hot rice for 4 servings

In a slow cooker or crock pot, combine the chicken, orange juice, celery, bell pepper, mushrooms, minced onion, parsley flakes, salt, and pepper.

Place cover on cooker and cook on low setting 4 hours or until the chicken juices are clear when pierced with a fork.

Combine the cornstarch and water, stirring with a small whisk until smooth.  Stir the mixture into the juices in cooker.

Replace cover on cooker and cook on high for 30 to 45 minutes or until the juices are thickened.

Serve over rice.

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GREEN RICE CASSEROLE

This recipe was in the little book that came with my first crock-pot back in the 70s. My dad bought my mom, sister and I each one for Christmas one year. The picture is of my book.

1 1/3 cups evaporated milk
1/2 cup cooking oil
3 eggs
1/4 small onion, minced
1/2 small carrot, minced (optional)
2 cups fresh parsley leaves, minced OR 1 (10-oz) pkg frozen chopped spinach, thawed and drained
2 tsp salt
1/4 tsp pepper
1 cup shredded sharp cheese
3 cups cooked long grain rice

In a large bowl beat milk, oil and eggs together until well combined.  Add all remaining ingredients; mix well. Pour into greased crockpot.  Cover and cook on high for 1 hour, then set on low for 4 to 6 hours.  Stir during first hour of cooking.
This recipe may be doubled for the 4 1/2-quart crockpot.

NOTE: This is another recipe from the booklet I got with my very first crockpot in the 1970s.

SLOW COOKER CHICKEN and WHITE BEAN STEW

2 pounds skinless, boneless chicken thighs
2 teaspoons ground cumin
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 jar of Classico Alfredo sauce
1 (15 ounce) can Cannellini beans, rinsed and drained
1 cup reduced-sodium chicken broth
1/2 cup chopped red onion (1 medium)
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese
Fresh parsley leaves (optional)

Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, and garlic.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

Recipe slightly adapted from BHG

CROCKPOT BEAN SOUP

This is a recipe I cut from an old Indiana Rural Co-op magazine several years ago.

ROOT VEGETABLE BEEF STEW

2 lbs beef stew meat

1 tsp salt
1/2 tsp freshly ground black pepper
1 large yellow onion, chopped
2 large garlic cloves, minced
1/2 lb baby carrots
3/4 lb parsnips, peeled & cut into bite-size pieces
1/2 lb turnips, peeled and cut into bite-size pieces
1 lb small red potatoes, halved or quartered depending on size
1/2 tsp thyme
2 1/2 cups beef broth
3 tbsp cornstarch
2 tbsp water

Spray a crockpot or slow cooker with nonstick cooking spray.

Season meat with half the salt and half the pepper.  Place into the cooker.

In the following order, place the following ingredients over the meat; onion, garlic, carrots, parsnips, turnips, potatoes, and thyme.  Pour the broth overall.

Place lid on cooker and cook on high for 5 hours or on low for 7 hours.

Using a slotted spoon gently remove vegetables into a large bowl, set cooker on high.  Mix the cornstarch and water together. Slowly stir the mixture into the liquid in the cooker along with the other half of the salt and pepper.  Stir and cook until slightly thickened.  Return the vegetables to the cooker and stir to blend.

Yield: 6 servings

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PUMPKIN SPICE LATTES

I got this perfect for Fall recipe from Urban Nester a few years ago.

8 T of pumpkin puree
8 T of vanilla
2 t of cinnamon
8 cinnamon sticks
4 cups of strongly brewed coffee
6 cups of milk
8 T of sugar
whipping cream [optional]

Combine the milk and coffee and pour into the crockpot. Whip together the other ingredients [minus the cinnamon sticks and whipping cream] and pour into the crockpot. Mix together well.

Cover the crockpot and cook on high for 2 hours.

Yield: 8 servings

SLOW COOKER SWEET CHICKEN CHILI

This is a recipe I got from another recipe blog.  It is a good slow cooker recipe but is also a recipe I recommend for diabetics.  Don't remember for sure but I think I got this from All Recipes.com

 6 skinless, boneless chicken breast halves

1 (15 ounce) can dark red kidney beans, undrained

1 (15 ounce) can pinto beans, undrained

1 (15 ounce) can black beans, undrained

2 onions, cut into chunks

1 green bell pepper, coarsely chopped

1 (6 ounce) can tomato paste

1/3 cup brown sugar

2 tablespoons seasoned rice vinegar

1 tablespoon Asian chili black bean sauce

1/2 teaspoon sea salt

1/2 cup shredded Cheddar cheese

 

Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients and set the cooker to High. Cook for 1 hour; stir again and set the cooker to Low. Cook for 4 more hours.

 

Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili.
sprinkle top of the chili with Cheddar cheese and serve.

EASY SMOKED SAUSAGE GUMBO

1 cup chicken broth

1 cup (14.5-oz) diced tomatoes, undrained
1/4 cup all-purpose flour
2 tbsp olive or canola oil
3/4 lb smoked sausage, cut into 1/2-inh pieces
1 medium onion, diced
1 green bell pepper, diced
2 ribs celery, chopped
1 carrot, peeled and chopped
2 tsp dried oregano
2 tsp dried thyme
1/8 tsp ground red pepper
1 cup uncooked long-grain white rice
chopped parsley for garnish, if desired

Combine the chicken broth and the tomatoes in a slow cooker or crock-pot.

Sprinkle the flour over the bottom of a small skillet.  Cook over medium-high heat, without stirring, for approximately 3 minutes or until the flour begins to brown (not burn).  Reduce the heat to medium, continue to cook flour while stirring for about 4 minutes.  Stir in the oil until smooth.  Carefully whisk the flour into the mixture in the cooker.

Add the sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper to the cooker; stir well.  Place lid on cooker and cook on low 4 to 5 hours until the juices are thickened.

Prepare the rice, according to the package directions, to be ready when the gumbo is do.

Place rice into individual serving bowls and top with the gumbo.  Sprinkle with chopped parsley to garnish, if desired.
Yield: 4 servings

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CHOCOLATE -PEANUT BUTTER FONDUE

1 pkg (12-oz) semisweet chocolate chips

1 can (13-oz) evaporated milk
1 cup sugar
1 cup chunky peanut butter
Bananas, Apples, Pears, or Marshmallows for dipping

In cooker combine the chocolate chips, evaporated milk, sugar and peanut butter. Cover and cook on high setting for 30 minutes; stir well to blend.

Serve at once or reduce the heat setting to low or keep warm for 1 to 2 hours. Keep covered and stir occasionally during keep warm time. Dip the "dipper" of your choice into the fondue and swirl to coat.

Yield: 8 servings

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BEEF ROULADES

1 1/2 lbs beef round steak, 1/2-inch thick

4 slices bacon
3/4 cup diced celery
3/4 cup diced onion
1/2 cup diced green bell pepper
1 can (10-oz) beef gravy

Cut steak into 4 serving pieces. Place a slice on bacon on each piece of meat.

Mix the celery, onion, and bell pepper together in a bowl. Place approximately 1/2 cup of the mixture on each piece of meat.

Roll up each piece of meat over the bacon and vegetables; secure ends with wooden picks.

Wipe beef rolls with paper towels to dry and place in crock pot or slow cooker. Pour the gravy evenly over the meat rolls.

Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

Skim off any fat and remove wooden picks before serving.

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CHERRY PORK ROAST

1 (2 - 2 1/2 lb) boneless pork shoulder roast

2 tbsp canola oil
1 tbsp quick-cooking tapioca
1 tsp dried thyme
1/2 tsp pepper
1 medium onion, sliced
1 cup dried cherries
1/2 cup apple juice
Hot cooked brown rice for 6 to 8 for serving, if desired.

Trim fat from the roast.

Heat the canola oil in a large skillet and brown the roast on all sides; drain. Transfer to a crock pot or slow cooker.

Sprinkle the tapioca, thyme, and pepper over the roast; add the onion and cherries. Pour the juice over all.

Place lid on cooker and cook on low for 7 to 9 hours or on high for half that time.

Remove meat to a warm serving platter.

Skim any fat from the cooking juices. Serve the pork with the cooking juices over rice, if desired.

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COUNTRY-STYLE BARBECUE RIBS

4 lbs bone-in country-style pork ribs

2 tsp salt, divided
1 medium onion, chopped
1 cup firmly packed brown sugar
1 cup apple butter
1 cup ketchup
1/2 cup lemon juice
1/2 cup orange juice
1 tbsp A-1 steak sauce
1 tsp freshly ground black pepper
1 tsp minced garlic
1/2 tsp Worcestershire sauce

Cut the ribs apart if necessary to fit into a 5-quart crock pot/slow cooker and trim away any excess fat.  Sprinkle half the salt over the ribs and set aside.

In a bowl, combine the remaining salt with the rest of the ingredients; blend together well.  Pour half of the mixture into the bottom of the slow cooker.

Place the ribs in the cooker over the sauce; top with the remaining sauce.

Place lid on cooker and cook on high for 6 to 7 hours.

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ROUND STEAK WITH ONION

2 lb beef round steak about 3/4-inch thick

1/4 cup flour
1/2 tsp salt
couple dashes black pepper
2 tbsp canola oil
1 medium to large yellow onion, sliced
1 can (10 3/4-oz) condensed cream of celery soup, undiluted
1/2 tsp dried oregano
1/4 tsp dried thyme
1/3 cup cold water
3 tbsp flour

Trim any excess fat from the round steak and cut steak into 6 equal portions. Coat meat in the 1/4 cup of flour; pound gently with a meat mallet. Sprinkle the meat with the salt and pepper.

Heat canola oil in a large skillet over medium-high heat. Brown the meat, on both sides, in the skillet. Remove meat from the skillet and place in slow cooker or crockpot. Discard the drippings from skillet, reserving about a tablespoonful.

Cook the onion in the reserved drippings in the skillet; stir in the celery soup, oregano, and thyme to blend well. Pour the soup mixture over the meat in the cooker. Place the cover on the cooker and cook on low setting for 8 to 10 hours.

Measure out 1 1/2 cups of the cooking liquid and place into a saucepan. Blend the cold water slowly into the 3 tablespoons of flour; stir into liquid. Cook, stirring, until thickened and bubbly. Season, if needed. Serve over the steak pieces.

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SLOW COOKER CHICKEN TERIYAKI

1 lb chicken, diced

1 cup chicken broth

½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced

1 tbsp sesame seeds

hot cooked brown rice for serving
 
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

Add chicken to sauce, and toss to combine.

Pour chicken mixture into crock-pot.

Cook on low 4-6 hours, or until chicken is cooked through.

 

Sprinkle with sesame seeds.

Serve over the hot cooked rice and spoon over extra sauce if desired.

 

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VEGETABLE STEW WITH CORNMEAL DUMPLINGS

3 cups chopped, peeled butternut or acorn squash

2 cups sliced fresh mushrooms

2 cans (14.5-oz each) diced tomatoes, undrained

1 can (15-oz) Great Northern beans, rinsed and drained

1 cup water

4 cloves garlic, minced

1 tsp dried Italian seasoning, crushed

1/4 tsp ground black pepper

1/2 tsp cup all-purpose flour

1/3 cup cornmeal

2 tbsp grated Parmesan cheese

1 tbsp snipped fresh Italian (flat leaf) parsley

1 tsp baking powder

1/4 tsp salt

1 egg, lightly beaten

2 tbsp milk

2 tbsp vegetable oil

1 pkg (9-oz) frozen Italian green beans

Paprika

In a 3 1/2 to 4-quart slow cooker combine squash and mushrooms. Stir in tomatoes, beans, water, garlic, seasoning, and pepper. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Shortly before serving, for dumplings, in a medium bowl stir together flour, cornmeal, cheese, parsley, baking powder and salt. In a small bowl combine egg, milk, and oil. Stir egg mixture into flour mixture just until combined.

If using low setting, turn to high. Stir in green beans. Drop dumpling dough by tablespoons on top of mixture in cooker; sprinkle with paprika. Cover and cook for 50 minutes, leaving the lid on.

Yield: 6 servings

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ASIAN-STYLE POT ROAST

1 (2-lb) boneless beef chuck roast

1 tbsp cooking oil

1 1/2 cups hot water

1/4 cup black bean garlic sauce* 

1 tsp instant beef bouillon granules

1 tbsp sugar, optional

1 med-size red bell pepper, cut into strips

1/2 med-size white onion, sliced into thin strips

1/2 lb fresh green beans, trimmed

3 tbsp cornstarch

3 tbsp cold water

Hot cooked brown rice for serving, optional

Trim fat from meat. Heat oil in skillet and brown meat on both sides, drain off any fat.

In a 4 to 5 1/2-quart slow cooker, stir together the hot water, garlic sauce, bouillon granules, and sugar if using. Add the bell pepper, onion, and green beans. Place the seared meat atop the veggies.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

Transfer meat to a meat platter and cover with foil to keep warm.

Be sure heat is on high to make the sauce: In a small bowl, combine cornstarch and cold water until smooth. Stir into the cooking juices. Return lid to cooker and cook 15 minutes or until the sauce is slightly thickened.

To serve, use two forks to separate beef into serving portions and serve with the veggies and the rice, if desired.

Yield: 6 servings

Per serving: 261 calories, 9g fat (2g sat), 89 mg cholesterol, 10g carbs, 34 g protein, 470 mg sodium

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