Crockpot Green Beans, Ham & Potatoes

Ingredients

• 2 pounds fresh green beans, rinsed and trimmed
• 1 large onion, chopped
• 3 ham hocks
• 1 1/2 pounds new potatoes, quartered
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoning salt
• 1 tablespoon chicken bouillon granules
• ground black pepper to taste

Directions

1. Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
2. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
3. To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth. 

Crockpot Chicken

4 skinless, boneless chicken breasts
28 oz. can Italian diced tomatoes
1 envelope Lipton Recipe Secrets herb & garlic
shredded parmesan cheese to sprinkle on top

Cut raw chicken into bite size pieces, mix with tomatoes and Lipton's and pour into crockpot. Cook on low for 6-8 hours. Serve over rice or bow tie pasta. Sprinkle with cheese.

Crockpot Fajitas

1 1/2 lb. boneless sirloin, cut into thin strips
2 T. vegetable oil
2 T. lemon juice
1 garlic clove, minced
1 1/2 tsp. ground cumin
1 tsp. seasoned salt
1/2 tsp. chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 to 8 flour tortillas
Shredded Cheddar cheese (optional)
Salsa (optional)
Sour cream (optional)
Lettuce (optional)
Tomatoes (optional)

Brown the steak in oil. Place the steak and drippings into the crock pot. Add lemon juice, garlic, cumin, salt, and chili powder. Mix well. Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.

Add green pepper and onion; cover and cook for 1 hour more.

Warm the tortillas. Spoon beef and veggies down the center of the tortillas. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired. Fold in the sides of the tortillas and serve immediately.

Crockpot Honey Orange Chicken

• 8 chicken thighs, frozen (I only use chicken breast, boneless & skinless
• ¹/2 cup honey
• 1 cup orange juice
• 2 cups chicken broth
• ¹/2 teaspoon salt
• 1 tablespoon dry mustard
• 1 teaspoon fresh ginger root, minced
• 1 teaspoon fresh garlic, minced
• 2 teaspoons shoyu (soy sauce)
• 1 10-ounce package frozen broccoli florets, thawed, optional
• 2 tablespoons cornstarch mixed with 1/4 cup water
• Cooked rice

Instructions

1.   Put the frozen chicken in the slow cooker right out of the freezer. 

 

2.   Whisk all other ingredients (except cooked rice, broccoli, cornstarch and water) together and pour over the chicken.

 

3.   Turn the slow cooker on low and cook for four to five hours. 

 

4.   One hour before the chicken is finished, add frozen broccoli florets.

 

5.   Before serving, remove the chicken and broccoli and stir in the cornstarch mixture.

 

6.   Put slow cooker on high until the broth bubbles and thickens. Turn slow cooker off.

 

Fix a pot of rice (or pasta) and you have a very easy, delicious meal.

8 Can Super Easy Crockpot Soup

1 pound Ground Chuck

1 can whole Kernel Corn

1 can Rotel Tomatoes

1 can diced Tomatoes

1 can Veg-All

1 can Vegetable Soup

1 can Tomato Soup

1 can Hot Chili Beans

1 can Green Beans

Brown and drain ground Chuck, In a Crockpot, mix beef with all 8 cans (do not drain vegetables) Simmer about 3 hours or over night in Crockpot. 

Note: Add chili powder, salt, pepper and Worceshershire Sauce to taste. This recipe make a crockpot full and is wonderful left overs.

 

Crockpot: Asparagus Casserole (Vegetarian)

Haven't tried this one personally yet, but it sounds yummy and I have a daughter that is vegetarian so this is something we'll try out.

Ingredients: 2 cans sliced asparagus, (10 oz each) 1 can cream of celery soup, (10 oz) 2 hard cooked eggs, thinly sliced 1 cup grated cheddar cheese 1/2 cup coarsely crushed saltines or Ritz crackers 1 teaspoon butter Directions: Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.

Crockpot: Upside Down Chicken Pot Pie

1 1/4 lbs boneless skinless chicken thighs ( I use boneless, skinless chicken breast)
1 tablespoon dried onion flakes
1 dried bay leaf
1/4 teaspoon pepper
1 (18 ounce) jar chicken gravy
2 medium celery ribs, cut into 1/2-inch slices
2 1/4 cups original Bisquick baking mix
2/3 cup milk
1 (1 lb) bag green giant frozen mixed vegetables

Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay
leaf, pepper and gravy. Place celery on gravy. Cover and cook on Low
heat setting 8 to 10 hours. About 30 minutes before serving, make and
bake 8 biscuits using Bisquick mix and milk as directed on package.
Meanwhile, gently stir frozen vegetables into chicken mixture.
Increase heat setting to High. Cover and cook 15 minutes. Remove bay
leaf. For each serving, split biscuit and place in soup bowl or tart
pan. Spoon about 3/4 cup chicken mixture on top of biscuit.

Crockpot Breakfast Casserole

Ingredients

• 1 32-oz. Bag of frozen southern-style hash brown potatoes 
• 1 lb. Of bacon cut into pieces, fried and drained
• 1/2 C. Diced onions
• 3/4 lb. Cheddar cheese, diced
• 1 dozen eggs
• 1 C. Milk
• 1/2 tsp. Dry mustard
• Salt and pepper to taste

Directions

Layer the frozen potatoes, bacon, onions and cheese in the crockpot in three layers. Make the cheese the last layer.

Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture.

Cook on low for 10 to 12 hours

Herbed Crockpot Stuffing

List of Ingredients 

• 8 Tbsp (1 stick) unsalted butter
• 2 large onions, chopped
• 1 medium Granny Smith apple, chopped
• 1/2 cup chopped fresh parsley
• 1-1/2 tsp dried rosemary
• 1-1/2 tsp dried thyme
• 1-1/2 tsp dried marjoram
• 1-1/2 tsp crumbled sage
• 1-1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 12 packed cups 1-inch cubes of stale Italian or French bread (about 1 pound)
• 1-1/2 cups turkey or chicken stock, preferably homemade

Instructions

1. In a large skillet, melt the butter over medium heat. Add the onions, celery and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt and pepper.
2. In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 3-1/2-quart slow cooker.
3. Cover and slow-cook on HIGH (300° F) for 1 hour. Reduce the heat to LOW (200° F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)
   
   Makes 10 to 12 servings.

Harvest Chicken Stew

Serves/Makes: 4

Difficulty Level: 3
Ready In: > 5 hrs
Ingredients:
1 pound boneless, skinless chicken breast halves
2 sweet potatoes, peeled and diced
2 apples, peeled and sliced
1 cup applesauce
1 1/2 cup chicken broth
1/2 teaspoon sage
1/2 teaspoon dried thyme leaves
1/2 teaspoon rosemary
Directions:
Spray crock pot with cooking spray. Place chicken breasts in crockpot. Place sweet potatoes and apples over the top.
In a small bowl mix chicken broth, applesauce and spices. Pour over the chicken, potatoes and apples. Cook on low for 6 to 8 hours.
Meanwhile, prepare the wild rice as directed on package.
Serve chicken stew over the wild rice.

Crockpot Beef Gyros

Beef Gyros

1 slow-cooker liner (we used Reynolds)
2 lb boneless beef chuck steak, about 11⁄4 in. thick
1⁄4 cup olive oil
2 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp dried oregano
1⁄2 tsp salt
1⁄4 tsp pepper

Yogurt-Dill Sauce
1 cup Greek yogurt
1 cup diced seedless cucumber
1 Tbsp snipped fresh dill
1⁄4 tsp salt
5 pocketless pita breads

Accompaniments: leaf lettuce, sliced tomatoes and red onions

1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.

2. Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.

3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.

4. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.

Slow Cooker Beef & Barley Soup

Slow-Cooker Beef and Barley Soup
Serves 6 to 8

The barley, cooked over a long period of time, adds a velvety texture as well as a nutty flavor to the soup. Try substituting 2 tablespoons minced fresh dill for the parsley.

1 boneless beef chuck roast (3-pound), trimmed and cut into 1/2-inch pieces Table salt and ground black pepper
2 tablespoons vegetable oil
2 onions , chopped medium
2carrots , peeled and chopped medium
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
4 cups low-sodium beef broth
4 cups low-sodium chicken broth
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
2/3 cup pearl barley
1/4 cup minced fresh parsley leaves

1. Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.

2. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.

3. Add the tomatoes with their juice, the broths, thyme, and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6 to 7 hours on low or 4 to 5 hours on high. Before serving, stir in the parsley and season with salt and pepper to taste.

To Make Ahead
The night before (or a day in advance), prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme, and barley to the slow cooker. Proceed with step 3. The cooking time will run to the high end of the range given in the recipe.

Spicy Chicken

4, boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies

In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.

This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.

Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.

This is super with mashed potatoes.