Posts tagged crockpot recipe


Many consider crock-pots to be one of today’s best time saving inventions for cooking. I know I do, I love my crock-pot, and as a matter of fact I have four crockpots. Crocks are so easy to use, just prepare the ingredients, mix them into a crock-pot, and just leave the pot on all day. When you get home, your favorite recipe will be cooked and ready to serve. I cook almost everything in mine, like chicken, pork, beef, all types of vegetables and even fruits will cook up great. Crock Pots are especially good for beginning cooks, because all they have to do is fill the pot with their selected ingredients and turn it on. Hours later, they can return home to a house filled with the wonderful aromas of a fully cooked dinner, ready for the table


1 lb. lean ground beef

1 lg. can beef broth

1 (32 oz.) can whole tomatoes & juice

1 lg. bag frozen mixed vegetables

1/2 tsp. season salt

1/4 c. chopped onion

Brown hamburger; combine all ingredients in crock-pot. Cook on high for 4 to 6 hours.

NOTE: Can also add celery for added flavor. Rice can be added to give it more body.


6 potatoes, peeled & cut into bite size pieces

2 onions, chopped

1 carrot, pared & sliced

1 stalk celery, sliced

4 chicken bouillon cubes

5 c. water

1 tbsp. salt & pepper

1/3 c. butter

1 (13 oz.) can evaporated milk

Put all ingredients except evaporated milk in crock-pot. Cover and cook on low 10 to 12 hours or on high 3 to 4 hours. Stir in milk during last hour.


2 lbs. beef stew meat, cut into 1 inch cubes

3 tbsp. flour

3 tsp. salt

1/2 tsp. pepper

1/2 c. sliced onion

1 c. diced celery

2 c. sliced carrots (1/2 inch)

2 c. cubed potatoes (1 inch)

4 c. hot water

Put meat into a crock-pot at medium setting. Sprinkle flour, salt and pepper over meat and mix well. Add a layer of onions, celery, carrots and potatoes to pot. Pour hot water over food. Cook for 8 hours on low heat or until meat and vegetables are tender. Makes 6 servings.


1 lb. Northern white beans (dry)

2 qts. Water

1 lb. meaty ham bone or bacon or ham cubed

1 med. chopped onion

1 bay leaf

Salt & Pepper to taste

Put all ingredients in crock-pot. Cover and cook on low 10 to 12 hours.


1 pkg. stew meat

2 cans mushroom soup

1 (4 oz.) can mushrooms

1/2 tsp. garlic powder

Pepper to taste

Stir all ingredients in crock-pot. Cook on low 8 plus hours. 1/2 hour before serving, take lid off to thicken. Serve over steamed rice or cooked egg noodles. Serves 4.


2 lbs. round steak cut into 1/2-inch cubes

1 med. onion, chopped

1/4 tsp. pepper

1 1/2 tsp. salt

1/4 c. flour

1 tbsp. paprika

1/4 tsp. thyme

1 bay leaf

1 can tomatoes (12 oz.)

1 c. sour cream

Put round steak, onion, salt and pepper in crock-pot. Add flour and stir until well coated. Add remaining ingredients except sour cream. Stir well. Cook on low heat 8 to 10 hours or high heat 4 to 6 hours. Add sour cream before serving and allow to heat thoroughly. Serve over noodles. Serves 4 to 6 people.


2 chicken bouillon cubes
2 to 3 lb. chicken thighs
1 onion, chopped
1 can stewed tomatoes
4 cans Veg-all
Salt & pepper
In crock-pot, add chicken, bouillon cubes, salt, pepper, onion and enough water to
cover. Cover and cook on low setting for 7 to 10 hours; on high setting for 4 hours.
Check chicken for doneness and tenderness. Take chicken out of broth and remove bone and skin. Return meat back to broth, add Veg-all and stewed tomatoes, stir well. Add more water if needed to cover. Cover pot and cook on high setting for 1-2 hours. 6 to 8 servings.
*Fresh veggie can be used in place of can Veg-all, and cooked 4-6 hours on high until tender.
*Add enough black pepper for the best taste.

Tired of the same old bean recipes? Try some of these bean recipes and surprize your family!



1/2-1 lb. ground beef
3/4 lb. bacon
1 c. chopped onion
1 can butter lima beans, drained
1 c. ketchup
1/4 c. brown sugar
1 tbsp. liquid smoke
3 tbsp. white vinegar
1 tsp. salt
Dash of pepper
2 cans pork & beans
1 can kidney beans, drained
Brown the ground beef, bacon and onions together. Drain fat. Put all ingredients in crock-pot. Heat.



2 lb. link sausage, sliced (or Kielbasa)
1 lb. kidney beans (or more if needed)
6 c. water
1 tsp. salt (or more)
1/2 tsp. hot pepper sauce (Tabasco)
1 tsp. Worcestershire
1 tsp. onion powder
1 bay leaf
2 lg. onions (approx. 3 c.), chopped
1/2 tsp. sugar
1/4 tsp. oregano
1/4 tsp. thyme
1/2 c. parsley (optional)
2 lg. cloves garlic, chopped finely
Dash of red pepper
1 tsp. black pepper

Soak beans overnight. Add all ingredients together in a large bowl (except the water). Pour into crock-pot. Add water and simmer for 6-8 hours. 30 minutes before serving take out 1/2 cup of beans and mash them up. Return to the mixture. Serve over rice.



1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans or pinto beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1 to 2 tsp. chili powder
2 cloves garlic, minced
1 can whole kernel corn
2 med. carrots, sliced
1 lg. onion, chopped
1 (4 oz.) can chopped green chili peppers (do not drain)
2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes
In a crockpot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours.

1/3 c. all purpose flour
1/4 c. cornmeal
1 tsp. baking powder
Dash of salt
Dash of pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil

Turn covered crock-pot to high,
In a small bowl stir together flour, meal, baking powder, salt and pepper.
In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Uncover crock-pot and drop the dumpling mixture from a rounded teaspoon to make about 8 mounds atop the soup. Cover; cook for 30 minutes (do not lift cover). Makes about 4 servings.



1 lb. ground beef (Browned and drained)
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can butter beans, drained
1 (15 oz.) can pork-n-beans, drained
1/2 c. white sugar
1/2 c. brown sugar
1/2 lb. bacon, cubed (fry a little)
1/3 lb. Velveeta cheese, cubed
Place all ingredients in the crock-pot on medium setting for 4 to 5 hours. Stir a couple times while it’s cooking.



2 lbs. hamburger
1/2 green pepper, chopped
1 stalk celery, chopped
Green onion tops or 1 med. onion, chopped
1/2 tsp. red pepper flakes
1 1/2 tbsp. sugar
1/2 tsp. oregano
1 (lg.) can whole peeled tomatoes, chopped
1 sm. can El Paso chopped green chilies
Salt & pepper to taste
4 cans pinto beans (or left over cooked beans)

Saute hamburger, pepper, celery and onion until tender. Drain grease.
In a large crock-pot add all the ingredients together. Cook all day, the longer it cooks the better the flavor. Watch red pepper flakes, they are hot.



1 lb. dry lima beans (soak overnight)
1 lg. onion, chopped
1 lg. green pepper, chopped
1 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
1/4-1/2 lb. ham or bacon, cut in sm. pieces
2 c. water
1 can tomato soup

Put all ingredients in crock-pot. Stir together well. Cover and cook on low for 7-10 hours. (High 4-5 hours). This recipe may be doubled for the 4 1/2 quart crock-pot. Add more water as it cooks if needed.



2 lbs. smoked ham hocks
6 c. water
1 lb. pinto beans
1 c. chopped onions
6 oz. can tomato paste
4 oz. can chopped green chilies
Salt to taste

Place ham hocks and water in a large crock- pot. Wash the pinto beans and add to pot. Add onions, olives, tomato paste, green chilies, brown sugar and salt. Cover and cook on low for 7-10 hours until beans are tender. Remove ham hocks. Discard skin and bones. Chop meat and add to beans. Makes 10 one-cup servings. May need to add more water as it’s cooking.



1 lb. ground beef, browned
1 can kidney beans, save liquid
1 can lima beans, save liquid
1 can butter beans, save liquid
1 can pork and beans
1 or 2 pkgs. Taco seasoning (to suit your taste)
1 lg. onion, chopped, sautéed
Hot peppers (opps. Or as many to taste)
Put all ingredients into a crock-pot. Add in bean juice as needed for proper consistency (add water if needed). Crush some taco chips and drizzle melted cheese on top just before serving.



1/2 lb. bacon, browned and chopped
1 lb. hamburger, browned
1 c. chopped onion
1 can baby lima beans
1 can pork and beans
1 can butter beans
1 can kidney beans
1/4 to 1/2 c. brown sugar
1/2 c. ketchup
Place in crock-pot for 2 hours or 4 hours. (Add water if needed while cooking).



1 lb. boneless pork chops
1 lb. can cut green beans, (not French style)
1 beef bouillon cube
Seasoned salt to taste
Pepper to taste
Garlic powder to taste
Onion powder to taste
Thyme to taste
3 tbsp. flour (for gravy)
1/4 c. water (for gravy)
Brown pork chops and season with spices above. Place in crock-pot. Add green beans with the liquid from can and 1 bouillon cube (beef). After cooking, remove pork chops and beans. Place juice in saucepan and thicken juice to make gravy with 3 tablespoons flour dissolved in 1/4-cup water. Serve with mashed potatoes.



1/2 lb. browned sausage
1 can baked beans
1/2 c. chopped onion
1/4 to 1/3 c. brown sugar
1/4 tsp. salt
1 can red beans
1 can butter beans
1/2 c. chopped apple
2 tsp. Worcestershire sauce
Drain most of the liquid off the beans and save it for adding later as needed. Place in crock-pot at medium setting for 3 to 4 hours. Turkey sausage may be used and other kinds of beans – such as pinto and kidney may be added.



1/2 c. ketchup
1/2 c. onions
1/2 c. brown sugar
1 tsp. mustard
1 tbsp. vinegar
1 lb. hamburger
1/2 lb. bacon
1 sm. can lima beans
1 sm. can butter beans
1 lg. can kidney beans
1 lg. can pork & beans
Brown hamburger and bacon. Drain. Mix all ingredients. Cook in crock-pot on high 1 hour.



1 lb. ground beef (browned & drained)
5-6 sliced raw potatoes
1 sm. onion, sliced
1 (15 oz.) can pork and beans
1 can tomato soup
Bacon strips
In a greased crock-pot add sliced potatoes. Place onion slices over potatoes. Add ground beef, then pork and beans. Spoon tomato soup on next. Lay a few bacon strips over top. Cook in crock-pot on low all day (6-8 hours). Water can be added as needed.



1 can kidney beans
1 can pork and beans
4 tbsp. brown sugar
1 can green beans
1 can buttered beans
1/2 stick pepperoni, cubed
1 green pepper, cubed
1 onion, sliced
1 can tomato soup
1 sm. tomato paste

Drain green and butter beans. Mix well in crock-pot. Stir and cook on high 2 hours, low 4 hours.



1 lb. ground beef
1 med. onion, chopped
2 cans kidney beans
1 can whole tomatoes
1 can stewed tomatoes
1 can tomato sauce
1/2 c. catsup
2 tbsp. Worcestershire sauce
1 tsp. dried minced garlic
Salt & pepper

Brown ground beef and drain. Sauté onion. Put all ingredients into crock-pot (on high) 2 hours. Great with salad and cornbread or muffins. Serves 6 to 8.

With the price of food going up and up. I find myself cooking more chicken. And a friend of mine was asking me to share some of my recipes. So here are a few of my chicken recipes.

Enjoy Jamie!



3 whole chicken breasts, halved

1/4 c. chicken broth

1 can cream of chicken soup

1 (4 oz.) can mushrooms, sliced

Salt & pepperPlace chicken pieces in crock pot. Season with salt and pepper. Mix broth and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.


1 c. uncooked rice
1 1/2-2 lb. chicken breast (boned)
1 c. milk
1 can cream of mushroom soup
1 pkg. onion soup mix, dry

Place rice and chicken in a crock pot. Mix together milk and soup; pour over chicken. Sprinkle onion soup mix on top. Cook on low 8-10 hours.


6 chicken breast (can be boneless, skinless)
2 cans cream of chicken soup
1 can Cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Stir soup and pour over chicken in a crock pot. Cook on low all day 8 to 10 hrs. Serve over rice or noodles.


6 chicken breasts, skinned
2 cans cream of mushroom soup
1 (16 oz.) carton sour cream

Place chicken in crock pot. Cover with mushroom soup. Cook on HIGH for 4 hours. The last 30 minutes add sour cream and paprika.


3-4 boneless whole chicken breasts
1 Package of Stuffing mix (your choice)

Prepare dressing – 1/2 of package should be enough. (May also add 1/2 cup cut up onion to dressing.) Place chicken breast in zip-lock bag and slap with frying pan to flatten. Remove from bag and roll dressing up in each breast and close with toothpick. Brown in butter or margarine in hot pan. When brown, cover with paprika and place in crock pot. Cover breasts with 2 cans cream of celery soup. Turn on high for 5 or more hours.


2 Cornish hens
1 c. water
Salt and pepper
1 pkg. Stove Top Dressing (chicken flavor)

Prepare dressing as to directions on box. Wash and clean hens. Coat inside of hens with salt and pepper. Place hens vertically in crock pot with breasts facing sides of crock pot. Stuff hens with dressing. Pour water around hens. Cook on low for 8 to 10 hours.


1 (16 oz.) can tomato sauce
1 c. ketchup
1 c. water
1 chopped onion
4 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 lb. Chicken

Assemble all ingredients in a crock pot and let cook, 6-8 hrs. Serve over rice. Serve 4.


4 chicken breasts
1 bottle bar-b-que sauce
Coca Cola

Remove skin from chicken, roll chicken in sauce. Place in crock pot, pour cola in pot until chicken is completely covered. Cook in a crockpot on low 8 to 10 hrs.



1 c. oatmeal

1/3 c. raisins (opt.)

2 1/4 c. water

Other things you can add, apples, cinnamon, nuts.) Spray crock pot with non- stick spray. Cook on low for 8 to 10 hours. When the raisins cook with the oatmeal it sweetens it. so lessyou will use less sugar or sweetener. This is a great recipe for families on the run in the mornings. 4 servings.



1 c. oatmeal

1 1/2 c. water

1/4 c. brown sugar

1/2 tsp. cinnamon

1/2 tsp. salt

3 apples, sliced & peeled

1 tbsp. butter

For the crock pot, double the recipe and combine all ingredients, cover and cook on low 8 to 12 hours.

Combine all ingredients in a 1 1/2 quart casserole dish. Cover and bake in a 350 degree oven for about 45 minutes.


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