PAULA DEEN'S CROCK POT POTATO SOUP

1 bag hash browns

2 cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/3 tsp black pepper
1 8-oz block cream cheese

Combine the hash browns, chicken broth, soup, onion, and pepper together in the crockpot/slow cooker. Place lid on cooker and cook for 5 hours on low.

Stir in the cream cheese and cook for another 30 minutes, stirring occasionally.

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CROCK POT DRESSING

1 cup butter, melted
2 cups chopped onion
2 cups chopped celery
1/2 cup chopped parsley
2 cups mushrooms (drain if using canned)
2 eggs beaten
3 1/2 to 4 1/2 cups chicken broth (enough to moisten well)
13 cups cubed dry bread
1 1/2 tsp poultry seasoning
2 tsp salt
2 tsp sage
1 tsp thyme
1 tsp pepper
1/2 tsp marjoram, optional

Melt butter in a large skillet and saute onion and celery until softened. Mix with the remaining ingredients and toss together well. Pack in a large crock pot. Add lid and cook on high for 45 minutes then turn down to low and cook 6 to 8 hours.

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CROCKPOT RANCH PORK CHOPS

A friend posted this on facebook. It is good so I thought I would share it with you.

LOADED BAKED POTATO SOUP FROM KRAFT

I got this recipe from Kraft Foods and it sounded so good I am sharing it before I even try it.  I love baked potato soup and Kraft's recipes are always good.  Thought some of you might be as interested as I am!  While I don't usually list name brand ingredients, since this is a Kraft recipe, I am leaving it intact.

8 slices OSCAR MAYER Bacon, chopped

1 onion, finely chopped

flour

1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided

baking potato

1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

milk

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup chopped fresh chives

 

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours). USE slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
PLACE bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives. 

 

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PORK MARENGO

2 lbs boneless pork shoulder, cubed

1/2 cup chopped yellow onion
2 tbsp canola oil
1 can (16-oz) diced tomatoes
1 tsp instant chicken bouillon granules
1 tsp marjoram
1 tsp salt
1/2 tsp thyme
dash of pepper
1 can (3-oz) chopped mushrooms, drained
1/3 cup cold water
3 tbsp flour
Hot cooked rice for 6 to 8 servings.

In a large nonstick skillet, heat the oil; add the pork and onion. Cook until the meat is browned on all sides. Drain well and transfer to the crockpot or slow cooker.
In the same skillet combine the undrained tomatoes, bouillon granules, and spices. Stir mixture together, scraping browned bits from bottom of skillet. Pour the mixture over the pork in the cooker. Add lid to cooker and cook on low setting for 8 to 10 hours. Turn heat up to high. Drain the mushrooms and stir into the cooker. Slowly blend the cold water into the flour until smooth; stir into the pork mixture. Cook, uncovered, on high setting until thickened, around 15 minutes. Stir occasionally.

To serve, place the pork mixture over the hot cooked rice. Sprinkle with some chopped parsley for garnish, if desired.

Old BHG recipe and file photo

ROAST IN MUSHROOM SOUP GRAVY

This popular recipe is a repost from 2017.

3 to 4 lb shoulder roast

salt to taste
1/2 tsp freshly ground black pepper
1 can cream of mushroom soup, undiluted
1 packet dry onion mushroom soup mix

Sprinkle the salt and pepper over the roast.

Smear the undiluted cream of mushroom soup over the roast; place in a slow cooker or crockpot.

Sprinkle the dry soup mix over the roast. 

Place a piece of foil tightly over the cooker then top with the cooker's lid.

Cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

To serve, spoon liquid over the meat.

 Note: If you don't have the onion-mushroom soup mix on hand, the onion soup will work almost as well.

MAC AND CHEESE WITH TOMATOES

1 medium yellow onion, chopped
1 garlic clove, minced
3 tbsp water
1 can (14-oz) stewed tomatoes, drained; chopped
1 tsp Italian seasoning*
1 tsp salt
1/4 tsp pepper
1 1/2 cups grated double Cheddar cheese
1 pkg (8-oz) elbow macaroni, cooked just until barely tender; drained
1/2 cup low-fat milk
2 tbsp butter, melted

Brown the onion and garlic in a medium nonstick skillet that has been sprayed with nonstick cooking spray.  Transfer the mixture to a slow cooker or crockpot; add the water, tomatoes, and seasonings and mix together well.

Place lid on cooker and cook on low 6 to 8 hours or on half that amount of time.  A half hour before end of the cooking time, add the cheese, macaroni, milk, and butter mixing together well.  Replace cover and cook out the last half hour of time.  Yummy.

*If you don't have Italian seasoning, use a combination of oregano and basil.

Yield: 4 servings

File Photo for reference only. 

RED ONION MARMALADE

This is a recipe I saw in an old crock pot cookbook. A note with the recipe said to use as a topping on steaks and fish or spread on sourdough bread rounds to use as appetizers. I have not made this as I do not eat steak or fish.

5 large red onions, thinly sliced
4 tbsp unsalted butter
1 tbsp olive or canola oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup water
2 tbsp currant jelly

In a large skillet, caramelize the onion in the butter, oil, and garlic.  Season with the cumin, coriander, salt and pepper.  Transfer to crock pot or slow cooker and add the water and jelly; mix thoroughly to combine.  Place lid on cooker and cook on high for 1 hour.

Allow marmalade to cool before serving.  May be kept in the refrigerator for up to 4 days.

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SAVORY CHICKEN CACCIATORE

1 tbsp olive or canola oil

3 lb skinless chicken breasts, thighs, and/or drumsticks
4 garlic cloves, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes in puree
1 lb white button mushrooms, halved
2 large yellow onions, diced
1 medium green bell pepper, cut into chunks
1 1/2 cups chicken broth or stock
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Chopped flat leaf parsley for garnish, if desired

Heat the oil over medium-high heat in a 12-inch skillet.  Add the chicken and cook until browned on all sides.  Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, bell pepper and 1 cup of the chicken broth in a 6-quart slow cooker.  Add the chicken, turning to coat both sides.  Place the lid on the cooker and cook on low setting 7 to 8 hours until the chicken is cooked through.  Remove chicken and keep warm.

Stir the cornstarch into the remaining 1/2 cup of broth until smooth.  Stir the mixture into the cooker.  Cover and cook on high about 10 minutes until the mixture boils and has thickened.  Serve with the chicken and the fettuccine. Sprinkle with the parsley, if using.

Yield: 6 servings.

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LOW-SUGAR SWEET POTATO CASSEROLE

This casserole uses Splenda for those who avoid sugar.  This recipe is for diabetics or anyone who avoids sugar.

2 cans (18-oz each) sweet potatoes*, drained & mashed
1/3 cup butter, melted
2 tbsp Splenda or Stevia Granulated
1 tbsp Splenda Brown Sugar Blend or equivalent of your favorite brown sugar substitute
1 tbsp orange juice
2 large eggs, beaten
1/2 cup milk

In a large bowl, mix the sweet potatoes, butter, Splenda granulated, Splenda Brown Sugar Blend together.  Beat in the orange juice, eggs, and milk.

Lightly spray the crock of the slow cooker or crockpot and transfer mixture to the cooker.

Topping:
2 tbsp + 2 tsp Splenda Brown Sugar Blend or equivalent or your favorite brown sugar substitution
1/3 cup chopped pecans
2 tbsp white whole-wheat flour
2 tbsp butter, melted

Combine the Splenda, pecans, and flour.  Add the melted butter stirring until combined.  Spread topping over the sweet potato mixture.

Place lid on cooker and cook on high setting for 3 to 4 hours.

Serves 6

*I recommend diabetics be careful not to purchase sweet potatoes in heavy syrup or cook and mash fresh sweet potatoes.

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