Crock Pot Beef and Broccoli

Crock Pot Beef and Broccoli

1 pound boneless beef chuck roast
8 oz. sliced mushrooms, optional
1 cup beef stock or broth
1/2 cup soy sauce (next time, I might try low sodium for this)
1/3 cup brown sugar
1 tablespoon sesame oil
1 tablespoon Korean pepper paste (or a squirt of sriracha), optional
4 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
fresh broccoli florets (as many as desired)
In a large skillet, brown the chuck on both/all sides. Then remove from pan and slice into thick strips or cut into chunks. Place beef in the crock pot, along with the mushrooms. Pour in the beef stock, soy sauce, brown sugar, oil, pepper paste or sriracha (if using), and garlic. Pour over beef and mushrooms. Stir to combine, and cook on low for six hours.In a small bowl, stir cornstarch and some sauce from the crock pot together until smooth. Add back to the crock pot. Stir well to combine. Also, add the broccoli to the crock pot, and stir gently to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

Slow Cooker Potatoes Au Gratin

Slow Cooker Potatoes Au Gratin

6 medium potatoes (I used Yukon Gold)

8 oz cheese, shredded

3 T butter

¼ cup flour

2 cups milk (skim is fine)

garlic (optional)

salt (not optional)

Wash, peel, and slice your potatoes. You want them about a medium thickness. I ran them through my food processor. Grease your slow cooker. I used 2T of extra butter, but pan spray would work just fine as long as you really coat the pot. Add one layer of potatoes and salt them. You can use regular table salt, Kosher salt, or even garlic salt, but do not skimp on the salt or your potatoes will be bland, bland, bland.  Continue layering and salting until you have used all the potato slices.  When all the potatoes are in the pot, melt the 3T of butter in a large saucepan.   Add the flour and whisk.  Cook over medium heat until mixture starts to bubble up, then cook for 2 minutes whisking constantly.  Slowly pour in the milk and whisk until thickened.   Add the cheese and stir until melted.  Pour over the top of the potatoes. Don’t stir the potatoes, but give them a jiggle to get some of the sauce down into the bottom of the pot.. Place 2 paper towels across the top of the slow cooker and put on the top.  Turn the pot on high and leave it for an hour. You can leave it on high for two more hours and turn it to low for 3-4 hours.

Zesty Crock-pot Chicken

Zesty Crock-pot Chicken

4-6 frozen chicken breasts
1/2 cup chicken broth
1/4 cup margarine
1 pkg. Good Seasons Italian dressing mix (dry)**
1 pkg. cream cheese
1 can cream of chicken soup
Combine chicken, broth, margarine and dressing mix in crock pot and cook on high for 3 ½ to 4 hours. Chicken should shred into small pieces.  Add remaining ingredients and cook on high for another half an hour. Add milk or heavy cream to thin the sauce if it’s too thick. Serve over noodles or rice.

Japanese Chicken

Japanese Chicken

8-10 dark chicken peices (legs,thighs,drumsticks)

1 ½ c water

½ c balsamic vinegar

1/3 c soy sauce

2 ½ Tbsp sugar

2 cloves garlic (or more to taste)

Place all the ingredients in the slow cooker.  Cook on low for about 6 hours. The chicken will fall off the bone it is so tender!  Remove chicken pieces and set aside to cool.  I de-boned and took all the skin off.  While chicken is cooling, place 3 Tablespoons of cold water and 3 Tablespoons of cornstarch together and add to the sauce in the slow cooker. Turn heat to high and stir in the cornstarch water mixture. It should start getting thicker in a few minutes.  Add the de-boned chicken back to the sauce.

Slow Cooker Buffalo Chicken

Slow Cooker Buffalo Chicken

3 lb. bag of frozen chicken breasts

1 bottle Frank's Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 TBSP butter

Put frozen chicken, wing sauce, and ranch dip mix into crock pot.  Cook on low at least 6 to 7 hours.  Using two forks, shred chicken & return to crock pot.  Add butter.  Cook on low for an additional hour.

Jambalaya Soup

Jambalaya Soup

3 cans (14-1/2 ounces) chicken broth

1 can (14-1/2 ounces) diced tomatoes, undrained

4 cloves garlic, crushed

1 teaspoon each dried thyme and dried marjoram

1/2 teaspoon cayenne pepper

1-1/2 cups chopped onion

1 cup celery, thinly sliced

2/3 cup long-grain brown rice

1 package smoked sausage

8 skinless chicken drumsticks (about 2 pounds) remove skin (It doesn't have to be drumsticks, can use any chicken pieces.)

1 red bell pepper, diced

1/2 pound medium shrimp, cleaned

In saucepan, bring broth, tomatoes, garlic, thyme, marjoram and cayenne to a boil.  In 5 or 6 quart slow cooker, mix onion, celery, rice, and sausage.   Add broth.   Tuck in drumsticks, meaty sides down.   Scatter bell pepper on top.   Cover; cook on low heat setting 7 to 8 hours, or on high 2-1/2 to 3 hours, until rice has softened and chicken is tender.   Uncover; turn to high.   Add shrimp; cover.   Simmer 5 minutes until shrimp are cooked.   Remove drumsticks; remove bones, if desired.   Ladle soup into bowls; add chicken to each serving.   

Tomato-less Rustic Beef Stew

Tomato-less Rustic Beef Stew

1 cup flour

1/2 cup Dales

1 tablespoon thyme (can use Italian seasoning instead)

1 teaspoon black pepper

32 ounces beef broth

1-2 pounds stew meat

5-6 medium potatoes, unpeeled and chopped

4 large carrots

1-1/2 cups frozen pearl onions or 1 large onion, chopped

Place stew meat in a bowl, pouring flour over. Stir to coat. Please a tablespoon of oil in large skillet and heat on medium heat. Add coated meat and cook, stirring often, just until browned. Place meat and all other ingredients in slow cooker. Cover and cook on low 7-8 hours or high 3-4.

Smothered Chicken

Smothered Chicken

1 chicken, cut up, OR 4 boneless chicken breasts

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 large onion, sliced

1 can French Onion soup

Garlic, fresh or powder, to taste

1 package fresh mushrooms, sliced

Poultry seasoning, to taste, optional

Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to 6 hours; but can cook all day if that is your schedule.  Just serving over rice, potatoes, noodles, biscuits, or popovers are great. Can be frozen and reheated.

Spanish Rice

Spanish Rice

2 pounds ground beef

2 medium onions, chopped

2 green peppers, chopped

28 ounces canned tomatoes

8 ounces tomato sauce

1 cup water

2-1/2 teaspoons chili powder

2-1/2 teaspoons salt

2 teaspoons Worcestershire sauce

1 cup raw rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in Crock Pot. Stir thoroughly. Cover and cook on LOW 6 to 8 hours. (HIGH: 3 hours)

Green Chili Beef

Green Chili Beef

3 to 4 pounds stew meat or steak cut into chunks

2 (6-ounce) cans of Ortega Diced Chilies

1 large onion, chopped

1 clove garlic, minced

1/2 teaspoon Fajita seasoning

1/2 teaspoon salt

Place all ingredients into crock pot; cover with lid and cook all day.  Serve on warm tortillas or rice. Top with sour cream, guacamole, and fresh chopped green onion.

TO DIE FOR CROCK POT ROAST

TO DIE FOR CROCK POT ROAST
1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water
Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.

Slow Cooker Chicken Taco Stew

Slow Cooker Chicken Taco Stew
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

CUBE STEAK STEW

CUBE STEAK STEW
4 cube steaks
1 envelope dried onion soup mix
4 - 6 medium potatoes cut into chunks
4 medium carrots, cut into chunks
1 large onion cut into chunks
3/4 cup ketchup
1/2 cup water
1 1/2 teas. vinegar
1/2 teas. salt
1/4 teas. pepper
Place potatoes, carrots and onion in a slow cooker, top with cube steaks. Sprinkle onion soup mix on top of cube steaks. Combine the ketchup, water, vinegar, salt & pepper; pour over the steaks. Cover and cook on high for 5 - 6 hours or until the vegetables are tender.

Slow Cooker Delight

Slow Cooker Delight
1 pound ground beef
4 large russet potatoes, cubed
1 (11 ounce) can creamed corn
1 cup peas
1 cup barley
3 (8 ounce) cans tomato sauce
4 green onions, chopped
1/4 cup fresh chives
ground black pepper to taste
1 cup water (optional)
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper. Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.

Slow-Cooker Posole

Slow-Cooker Posole
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes or 4-6 chicken breast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork or chicken; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Crock Pot Dressing

Crock Pot Dressing
8 inch pan cornbread
8 slices day old bread,toasted & cubed
4 eggs
1 med. onion chopped
1/2 cup chopped celery
1-2 tsp. sage or poultry season
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbl. butter
Lightly grease crock pot. Crumblecornbread into large bowl, add allingredients except butter. Pourmixture into crock pot, dot top withbutter.Cook in high 2 hours or on low 4 hours

CREAMY CROCKPOT CHICKEN

CREAMY CROCKPOT CHICKEN
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 pkg dry Italian dressing
4-5 chicken breasts
Place the above ingredients into crock pot. Cook on low setting for 6 hours or high 4hours. In the last half hour of cook time, shred chicken into bite size pieces. Serve over rice or noodles.

Crock Pot Goulash

Crock Pot Goulash
4-5 potatoes, peeled & chopped in bottom of crock pot
1 med. onion, chopped
1-2 sliced carrots
Corn
Peas
1 lb. hamburger
Salt & pepper
1 can tomato soup
Starting with potatoes layer vegetables in crock pot. (You may use frozen vegetables but you will need to add about 1/2 cup water.) Place raw hamburger on top of vegetables and top with the tomato soup. Cook on high 4-5 hours or low 6-8 hours.