Crockpot Recipes

Barbecue Chicken Sandwiches:

1-2 pounds boneless skinless chicken breast, 1 (18 ounce) jar barbecue sauce, 1 medium sweet onion
sliced, 4-6 hamburger buns.

Remove all visible fat from the chicken and toss it in the Crockpot. Place the onion slices on top of the
chicken. Pour the barbecue sauce over top. You may not need the entire jar, just enough to cover the
chicken. Cook it on LOW for 8 hours or until the chicken is nice and tender.
Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top
buns.


Broccoli Cheese Soup:

1 (32 ounce) bag frozen chopped broccoli, 2 (10 3/4 ounce) cans cheddar cheese soup, 2 (12 ounce) can
evaporated milk, 2 Tbs. Mrs. Dash seasoning mix, 1 tsp. black pepper, 1/2 onion chopped.

Combine all ingredients in slow cooker and stir together. Cover and cook on low 4-5 hours. *Note:Do not
overcook or broccoli will become mushy. Serve and enjoy!

Busy Mom Lasanga for the Crockpot:

1 pound ground beef, 1/2 cup diced onions, 1 (16 ounce) jar spaghetti sauce, 4 ounces softened cream
cheese, 4 ounces sour cream, 1 (12 ounce package) wide egg noodles uncooked, 1 1/2 cups shredded
mozzaella cheese, 1 1/2 cups shredded cheddar cheese.

Brown beef with onion. Drain. Add spaghetti sauce, cream cheese, and sour cream and mix well.
Spray a 5-quart crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses.
Repeat layers as necessary until cooker is full. Cover and cook on high for 2 hours. Reduce heat to low for
an additional 4 hours.


Cheesy Hashbrown Casserole:

1 bag hashbrowns, 1 can cream of celery or chicken soup, 1 container sour cream, 1 pound browned and
crumbled ground beef, 1 (12 ounce) bag shredded cheddar cheese.

cook & crumble the hamburger until it's done & transfer to your crockpot. add your cream of soup & stir into
hamburger. add half the bag of hash browns & stir. add your sour cream. add the rest of the potatoes & stir.
Let cook on high for about 1 hour & then add the cheese. Then let cook on low for 1-2 more hours.


Cherry Chocolate Crockpot Dessert:

1 (21 ounce) can cherry pie filling, 1 package chocolate cake mix, 1/2 cup butter.

Place pie filling in slow cooker. Combine dry cake mix and butter. Sprinkle over filling. Cover and cook on
low for 3 hours.     ( I bought a regular cake mix box and used about 3/4 of the bag which was plenty, this
would have been to much chocolate for me using the whole cake mix, I would also use 2 cans of cherry
filling next time, and it may need to cook a little longer than stated or it is gooey, just depends on your
crockpot).


Chicken and Dumplings:

1 pound boneless skinless chicken breast, 2 (10 3/4 ounce) cans cream of chicken soup, 1 small onion
chopped (optional), 1 (8 count) package grands biscuits.

Place chicken breasts in slow cooker. Mix onions and soup and pour over chicken breasts. Cook on high
for 5 hours, or on low for about 8 hours. About 45 minutes before you are going to eat, separate each
biscuit into thirds and place on top of chicken mixuture in crockpot. Cook for about 45 minutes or until
biscuits are no longer doughy.


Chili Cheese Little Smokies:

3 pounds cocktail franks, 12 ounces velvetta mexican cheese cubed, 8 ounces taco sauce, 1 (19 ounce) can
chili without beans.

Place all ingredients in a crock pot and stir to coat well. Cook on low for 5-6 hours, stirring every hour.
Serve straight out of crock pot to keep warm.


Corn Stuffing Balls for Crockpot:

1 small onion chopped, 1/2 cup chopped celery with leaves, 1 (17 ounce can) cream style corn, 1/4 cup
water, 1/8 tsp. pepper, 1 tsp. poultry seasoning, 2 cups herb seasoned stuffing mix, 2 eggs slightly beaten,
1/4 cup melted butter.

In a bowl combine onion, celery, corn, water, pepper, poultry seasoning, stuffing and eggs. Form into 8
balls. Place in bottom of crockpot. Spoon margarine or butter over balls. Cover. Cook LOW 3 1/2 to 4 hours.


Crockpot Apple Nut Streusel:

6 cups sliced peeled tart apples, 1 1/4 tsp. cinnamon, 1 tsp. allspice, 1/4 tsp. nutmeg, 3/4 cup milk, 2 Tbs. soft
butter, 3/4 cup sugar, 2 eggs, 1 tsp. vanilla, 1/2 cup bisquick.

Topping: 1 cup bisquick, 1/3 cup brown sugar, 3 Tbs. cold butter, 1/2 cup sliced almonds.
Toss together apples, cinnamon, allspice and nutmeg in a large bowl.

Place in a greased crockpot. In a mixing bowl, combine milk, soft butter, sugar, eggs, vanilla and Bisquick
and mix well. Spoon this mixture over apples. Make topping by combining Bisquick and brown sugar in a
bowl. Cut in butter until crumbly, add almonds and combine. Sprinkle this mixture over apples. Cover and
cook on low for 6 to 7 hours or until apples are tender.


Crockpot Barbecued Beef:

4 pounds chuck roast, 1 1/2 cups ketchup, 1/4 cup red wine vinegar, 1/4 cup packed brown sugar, 2 Tbs.
dijon mustard, 2 Tbs. worcestershire sauce, 1/2 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. liquid
smoke flavoring (optional).

Place chuck roast in a slow cooker then cook roast on Low 8 to 10 hours or High 4 to 6 hours. About 10
minutes before chuck roast looks done mix ketchup, vinegar, brown sugar, mustard, Worcestershire sauce,
salt, pepper, garlic powder and liquid smoke set aside. Remove chuck roast from slow cooker and place in
a bowl. Drain grease from crock pot. Shred chuck roast with a fork. Return shredded roast to the slow
cooker. Pour barbecued sauce mixture over the top of shredded chuck roast and mix well. Continue
cooking approximately 1 hour on High. Serve meat onto toasted sandwich buns.


Crockpot BBQ Chicken:

4 boneless skinless chicken breast, 1 bottle barbecue sauce, 1 red onion diced.

Put all in crockpot and cook on low for 6-8 hours or on high 4-6.

Crockpot Beef Stew:

3 carrots cut up, 3 potatoes cut up, 2 pounds stew meat, 1 cup water, 1 tsp. worcestershire sauce, 1 Tbs.
salt, 1/2 tsp. pepper, 3 samll onions quartered, 1 stalk celery cut up.

Put all ingredients in Crock-Pot in order listed. Stir just enough to mix spices. Cover and set to Low for 8-10
hours or High 5-6 hours. Note: If you like your beef stew thicker 1/2 hour prior to serving mix 1 tablespoons
of cornstarch with water and add to beef stew.

Crockpot Round Steak Casserole:

2  lbs round steaks, 1/2 inch thick, 1  onion, thinly sliced, 1  can french green beans, drained, 1 (10  ounce)
can tomato soup, garlic salt, 4  potatoes, quartered, 1 (1  lb) can whole peeled tomatoes, salt and pepper.  

Season round steak lightly with garlic salt, salt and pepper. Cut into serving pieces and place in bottom of
crockpot. Seperate onion rings and place on top of steak. Add potatoes and green beans (drained). Top
with tomato soup and tomatoes. Cover and cook on high for 6-8 hours. If too much liquid, remove cover for
the last half hour.

Crockpot Turkey Breast:

6-6 1/2  lbs turkey breast, 2  teaspoons vegetable oil, salt and pepper, 1  medium onion, 4  cloves garlic.

Rinse the turkey and pat it dry with paper towels. Rub turkey all over with the oil. Carefully pull back skin
over breast and rub with seasonings. Place breast, meaty side up into a 5 quart slow cooker.
Peel the onion, cut it into quarters and place around the edges of the pot. Peel the garlic cloves and place
around the sides of the cooker (maybe rub some minced under the skin). Cook for 9 hours if frozen or 7 ½
hours if not frozen on low or to 170 degree internal temperature. Let bird rest 10 minutes before carving.
Discard vegetables.