CROCKPOT RECIPES 2012 Edition Vegetable Beef Soup Makes: 4 servings 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 3 medium carrots, cut into 1/2-inch-thick slices 2 small potatoes, peeled and cut into 1/2-inch cubes 1 medium onion, chopped 1/2 teaspoon salt 1/2 teaspoon dried thyme 1 bay leaf 2 14.5-ounce cans diced tomatoes 1 cup water 1 cup frozen peas 1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3. Remove and discard bay leaf. Stir in peas and cook another 10 minutes or until peas are hot. Apple Confit Delight 3 lbs. Granny Smith or Golden Delicious apples 1/4 cup light brown sugar 1/2 tsp. ground cinnamon 1 tsp. real vanilla extract : Peel apples and slice approximately 1/4 inch thick. Place apples in slow cooker (4 qt. or bigger) and sprinkle in cinnamon and sugar. Stir until apples are coated with sugar-cinnamon mixture. Cover slow cooker and cook apples until they are tender and practically transparent, about 4 to 4.5 hours on low heat. Or you can cook on high temperature for about 2 to 2.5 hours. Stir vanilla until mixed and transfer to a bowl to chill. This slow cooker recipe makes 8 servings of about 1/2 cup each. Tip: Serve with a scoop of fat free vanilla Greek yogurt.
Tex-Mex Beef Wraps 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon ground red pepper 1 boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces 1 medium onion, chopped 3 cloves garlic, minced 1 cup salsa, divided 12 (6- to 7-inch) flour or corn tortillas, warmed 1 cup shredded Cheddar or Monterey Jack cheese 1 cup chopped tomato 1/4 cup chopped cilantro 1 ripe avocado, diced 1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 41/2-quart CROCK-POT slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours or on HIGH 3 1/2 to 4 1/2 hours. 2. Remove meat from CROCK-POT slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa. Serves 6. Slow Cooker Oats 1 cup regular or steel cut oats (not instant) 3 1/2 cups water 1 cup peeled and chopped apple 1/2 cup raisins 2 tablespoons butter 1 tablespoon ground cinnamon 2 tablespoons brown sugar 1 teaspoon vanilla extract 1. Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar. Cover the cooker, set to Low, and allow to cook overnight 6 to 7 hours (for firm oats) or 8 hours (for softer texture). Wake up to hot oatmeal! Serves 6.
Classic Baked Apples 2 tablespoons golden raisins or craisins or favorite dried fruit 1/4 cup dark brown sugar, packed 1 teaspoon lemon zest or lemon juice (grate just the yellow off the lemon, none of the white) 6 small to medium baking apples, washed and cored 1 teaspoon ground cinnamon 2 tablespoons butter 1/4 cup orange juice 1/4 cup water 1. Mix together in a small bowl the raisins, sugar and lemon zest. Fill the core of each apple with the raisins and sugar. 2. Place the apples in the Crock-Pot slow cooker and sprinkle with the cinnamon and dot with butter. Pour the orange juice and water over the apples. Cover and cook on High for 2 1/2 to 3 1/2 hours or on Low for 7 to 9 hours. 3. To serve, remove the apples from the sauce and place in individual bowls. Top with the remaining sauce. Serves: 6 Size: 5-6 quarts Slow Cooker Chicken and Noodles 2 large skinless, boneless chicken breasts 6 cups water 1 onion, chopped 2 stalks celery,2 large carrots, chopped (optional) salt and pepper to taste 12 cups favorite whole grain pasta 1. Place all ingredients except the chicken into a slow cooker and stir. Put the chicken breasts in and maneuver them into the middle of the pasta mixture. Set temperature to low and cook for 6 to 8 hours. 2. When chicken is cooked, remove from the slow cooker and shred or chop into bite-sized pieces. Add it back to the crock pot along with any favorite diced or small frozen veggies, such as peas. Heat another 10 minutes on high or until peas are heated. Adjust seasonings to taste. Serves 6.
Slow Cooker Chili 1 lb. lean ground beef 3/4 cup onion, diced 3/4 cup celery, diced 1/2 cup green pepper, chopped 2 garlic cloves, minced or grated 2 10-oz. cans of tomato sauce 2 cans kidney beans, drained 1 can cannellini beans, drained 1/2 tbsp. chili powder 1/2 tbsp. parsley, chopped salt & pepper as needed 1 basil leaf, chopped 1 tsp. oregano 1 tsp. hot sauce : Brown the ground beef on medium heat on the stove top and drain grease. Place beef, along with celery, green pepper, onion, tomato sauce, garlic, and beans to the slow cooker. Add in chili powder, salt, basil, oregano, parsley, black pepper, onion, and hot sauce. Cook on low heat for 8 hours. Top with cheddar, fat free plain Greek yogurt, or scallions if desired. Change it up for lunch and serve on a bed of salad or in a tortilla with extra veggies. Slow Cooker Chicken Cacciatore 3 large or 6 small chicken breasts/halves 1 (28 ounce) jar spaghetti sauce 2 green bell pepper, diced 8 ounces fresh mushrooms, sliced 1 onion, finely diced 2 tablespoons minced garlic 1. Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic. Cover and cook on low 7-9 hours. Serve over whole wheat angel hair pasta or spaghetti noodles. Serves 6.
Mexican Casserole Ideal slow cooker size: 4- or 5- qt 1 lb extra-lean ground beef 1/2 medium sized onion, chopped 1 small green pepper, chopped 16-oz can white kidney beans, rinsed and drained 14 1/2 oz-can diced tomatoes, undrained 8-oz can tomato sauce 1/4 cup water 1 envelope taco seasoning 1 Tbsp chili powder 1 1/3 cups instant brown rice, uncooked 1 cup cheddar or part skim mozzarella cheese 1. Brown ground beef and onion in nonstick skillet 2. Combine all ingredients in slow cooker except rice and cheese. 3. Cook on low 8-9 hours. 4. Stir in rice, cover, and cook until tender. 5. Sprinkle with cheese. Cover and cook until cheese is melted. Number of Servings: 8
Momma s Chicken Chili 2 pounds skinless, boneless chicken breast meat - cubed 1/2 tablespoon olive oil 1 tablespoon Italian seasoning 2 (28 ounce) cans whole peeled tomatoes 1 (16 ounce) can chili beans, drained and rinsed 1 (15 ounce) can kidney beans, drained and rinsed 1 (1.25 ounce) package chili seasoning mix 1 (4 ounce) can diced green chile peppers 1 onion, minced 3 cloves garlic, minced 1/2 cup water 1. Heat oil in a skillet over medium heat, and add the chicken and half of the Italian seasoning. Cook, stirring frequently, until chicken is cooked through and evenly browned. 2. Place the remaining Italian seasoning, tomatoes, chili beans, kidney beans, chili seasoning, chile peppers, onion, garlic, and water in a slow cooker. Stir in chicken and juices 3. Cover, and cook on High for three hours. Serves 8. Chicken and Corn Chili 2 large or 4 small chicken breasts/halves 1 (16 ounce) jar salsa 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder salt to taste ground black pepper to taste 1 (11 ounce) can Mexican-style corn 1 (15 ounce) can pinto beans 1. Place chicken and salsa in the slow cooker. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on low setting. 2. Shred the chicken with 2 forks, either in the crock pot or on a cutting board, whatever is easiest. Return the meat to the crock pot. 3. Stir the corn and the pinto beans into the slow cooker. Simmer until heated. Serves 6.