Crockpot Cooking
American Indian Stew
1/2
cup lentils -- rinsed
1/2 cup navy beans -- rinsed
2 cups chopped onions
2 cups sliced celery
5 carrots -- scrubbed, sliced
1/4 cup brown sugar
1 cup barley
1/2 teaspoon thyme
1/4 teaspoon garlic powder
2 bay leaves
1 teaspoon freshly-ground black pepper
1/2 cup red wine
1 quart V-8® vegetable juice
2 cups water
Combine all ingredients in slow cooker. Cook for 4 to 6 hours on HIGH heat or
for 8 to 10 hours on LOW heat. Remove bay leaves before serving.
Argentina
Beef Stew
4
slices bacon
1 1/2 lbs. beef stew meat, cut into 1" cubes
3 med. carrots, cut into 1" pieces
3 med. onions, coarsely chopped
3 med. tomatoes, peeled and cut into wedges
2 med. potatoes, peeled and cut into eights
8 oz. winter squash, peeled and cut into 1 1/2" cubes 1 1/2 cups
1 med. green sweet pepper, chopped
1 T snipped fresh thyme or 1 tea. dried
1 clove garlic, minced
14 1/2 oz. can beef broth
1/2 of a small head of cabbage, coarsely chopped 3 cups
In large skillet cook bacon until crisp. Remove bacon, reserving drippings.
Drain bacon on paper towels. Crumble bacon; chill until serving time. Brown
beef, half at a time, in hot drippings. Drain off fat.
In a crockery cooker place carrots, onions, tomatoes, potatoes, squash or pumpkin, sweet pepper; dried thyme, and garlic. Add meat. Pour broth over all. Cover; cook on low for 8 to 10 hours.. or on high for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the cabbage and , if using, the fresh thyme. Cover and cook for 15 to 20 minutes. more or until cabbage is just tender. TO serve, sprinkle each serving with crumbled bacon.
BAKED CHICKEN IN A CROCK
1
(3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)
Remove giblets from chicken; remove as much fat as possible. Rinse and drain
chicken; pat dry inside and out with paper towels.
In a small bowl, combine salt, paprika, pepper, and oil; mix to form paste.
Spread evenly over chicken. Place onion in Crock-Pot. Place chicken, breast side
up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic
cloves in and around chicken. Cover; cook on low setting for at least 7 hours or
until chicken is tender and juices run clear.
CREOLE CHICKEN
8
chicken thighs
1 can diced tomatoes
1 can tomato paste
1 chopped bell pepper
1 chopped onion chopped ham
diced sausage
Tabasco sauce to taste
Throw it all in the crock and cook on low 4-5 hours. Thicken it a little at the
end with cornstarch. Serve over rice. The ham gave it really good flavor.
Curried
Sweet Potato And Lentil Stew
3
cups 1-inch pieces peeled sweet potatoes
1 1/2 cups baby-cut carrots
1 small onion, finely chopped (1/4 cup)
3/4 cup dried lentils, sorted and rinsed
2 tsps olive or vegetable oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 tsp finely chopped gingerroot
1 garlic clove, finely chopped
1 can (14 1/2 oz.) vegetable or chicken broth
1 package (10 oz.) frozen green beans, thawed
1/2 cup plain fat-free yogurt
Mix sweet potatoes, carrots, onion and lentils in 3 1/2 - 6 quart crockpot. Heat
oil in 8-inch skillet over medium heat. Add curry powder, cumin, salt, pepper,
gingerroot and garlic. Cook 1 minute, stirring constantly. Stir in broth. Pour
mixture into crock. Stir. Cover and cook on low 5-6 hours or until vegetables
and lentils are tender. Turn heat setting to high; add green beans. Cover and
cook about 15 minutes or until green beans are crisp-tender. Serve topped with
yogurt. 6 servings
FISHERMAN CATCH CHOWDER
1
lb - 1 1/2 lb. fish (use any combo of the following: flounder, ocean perch,
pike, rainbow trout, haddock or halibut)
1/2 c Onion; chopped
1/2 c Celery; chopped
1/2 c Pared carrots; chopped
1/4 c Parsley; snipped
1 t Leaf rosemary
1 can (16 oz.) whole tomatoes; mashed
1/2 c Dry white wine
1 Bottle (8 oz.) clam juice
1 t Salt
3 tb Flour
3 tb Butter or marg. melted
1/3 c Light cream (half-n-half)
Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour,
butter and cream in crockpot; stir well. Cover and cook on LOW setting for 7-8
hours. (On HIGH setting for 3-4 hours.) One hour before serving, combine flour,
butter and cream. Stir into fish mixture. Continue to cook until mixture is
slightly thickened. 4 servings (about 2 qts.) Double recipe for 5-qt. crockpot.
German Beef Stew
1
1/2 lbs beef chuck, cut in 2" cubes
2 T flour
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 can (16 oz) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water
Place beef in slow cooker (crockpot). In a small bowl combine flour, celery
salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium
bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour
over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins
30 minutes before serving. Serves 4 to 6.
HONEY RIBS AND RICE
2
lbs. lean spare ribs
1 can condensed beef bouillon
1/2 c. water
2 tbsp. maple syrup
2 tbsp. honey
3 tbsp. soy sauce
2 tbsp. barbecue sauce
1/2 tsp. dry mustard
Bake ribs at 350°F for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes
to remove fat. Cut into single servings. Combine ingredients in crockpot, stir
to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over
rice.
Italian Beef Stew
2
1/2 lb Beef stew meat, cut into 1 inch cubes
4 Carrots, cut into 1/2 inch pieces
1 large Onion, thinly sliced and separated into rings.
1 can Whole tomatoes, cut up (28 oz)
2 c Water
1 t Salt
1 1/2 t Italian seasoning
2 t Instant beef bouillon
1 c Uncooked mastaccioli or other macaroni.
Brown meat in slow cooker on top of range or skillet on medium heat. Transfer
pot to base or meat to slow cooker. Add remaining ingredients except pasta to
cooking pot. Stir to combine. Cover and cook at Setting #3 for West Bend or low
in others for 7 - 9 hours OR at #5 or high for 3 - 4 hours. Increase heat to
high (#5). Add pasta and stir to blend. Cover and continue cooking for 30
minutes until pasta is done.
ITALIAN CHICKEN STEW
4
boneless skinless chicken breast halves, cut into 1 1/2" pieces
1 can Cannellini Beans ( I couldn't find these on the shelf and just substituted
white beans)
1 can kidney beans
1 14 oz can of diced tomatoes undrained
1 cup chopped celery
1 cup sliced carrots
2 small garlic cloves coarsely chopped (I used 4)
1 cup water
1/2 cup dry red wine
3 tbsp. tomato paste
1 tbsp. sugar
1 1/2 tsp. dried Italian Seasonings
In a 4 qt. Crock pot combine chicken, beans, tomatoes, celery, carrots and
garlic; mix well. In medium bowl, combine all remaining ingredients; mix well.
Pour over chicken and vegetables; mix well.
Cover and cook on low setting for 8-10 hours or on high for 5-6, or till
vegetables are tender.
Italian-style
Roast
1
(3-lb.) beef sirloin tip roast
10 ozs. canned mushroom pieces, drained
1 cup onion, chopped
1 cup spaghetti sauce
1/2 tsp. garlic salt
Place roast in 3 1/2-quart slow cooker. Add mushroom pieces and onion. Stir
spaghetti sauce and garlic salt together in bowl. Pour over all and cover. Cook
on Low for 8-10 hours or on High for 4-5 hours. Makes 6-8 servings.
LASAGNA
1
lb ground beef
1 large onion, chopped
2 garlic gloves, minced
1 can (29 oz) tomato sauce
1 cp water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1 package (8oz) no-cook lasagna noodles
4 cps (16 oz) shredded mozzarella cheese
1 1/2 cps (12 oz) small-curd cottage cheese
1/2 cp grated Parmesan cheese
In a skillet, cook beef, onion and garlic over med. heat until meat is no longer
pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix
well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker.
Arrange a third of the noodles over sauce (break the noodles if necessary).
Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers
twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or
until noodles are tender. Yield: 6-8 servings.
Lime Salsa Chicken
4
chicken cutlets
1/4 cup lime juice
2 tablespoons sherry
1/2 teaspoon oregano
1/2 teaspoon garlic salt
Combine all ingredients in slow cooker. Cover and cook on low for 8 hours.
Add liquid if necessary.
SALSA
1 tomato, peeled, seeded and chopped
1 scallion, sliced
1/4 cup sliced black olives
1/2 tablespoons olive oil
1 tablespoon lime juice
1/2 tablespoon sherry
1/4 teaspoon oregano
1 tablespoon chopped cilantro
1 tablespoon chopped mint
1 tablespoon slivered almonds
1/4 teaspoon salt
1/4 teaspoon pepper
Mix all salsa ingredients and chill. Serve with chicken cutlets
Mexican-style
Short Ribs
4
pounds beef short ribs
1/4 cup chopped green bell pepper
1 10.5 oz can beef consomme
1 envelope taco seasoning mix
In a large skillet or crock-pot with browning unit, brown short ribs; pour off
excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock-pot
pour sauce over the ribs. Cover and cook on low for 6 to 8 hours. Makes 5-6
servings.
SPICY POT ROAST
5
lbs blade, chuck or small shoulder roast
2 tbsp (30 ml) shortening
1/2 tsp (2 ml) thyme
2 tbsp (30 ml) sugar
1 tbsp (15 ml) vinegar
1 minced clove garlic, or 1/2 tsp (2 ml) garlic salt
2 cups (500 ml;) tomato juice
1 cup (250 ml) chopped onion
1 bay leaf
1 1/2 (7 ml) salt
1/4 tsp (1 ml) pepper
Brown meat on all sides in shortening. Transfer to crockpot. Combine remaining
ingredients and pour over meat. Cover and cook on high setting about 6 hours.
Strain gravy and thicken with flour
TWICE COOKED BBQ RIBS
(boneless)
Throw
about 1 1/2 lbs of boneless ribs in the CP on low with enough water to cover,
about 3 TBS of BBQ sauce, fresh chopped garlic, 1/3 CUP brown sugar and a couple
dashes of ketchup. Cook on low about 5 hours until done. Throw on the BBQ to
crisp them up and baste with more BBQ sauce.
Polynesian
Chicken
1 can pineapple chunks in light syrup -- 8 oz.
(4) 3 oz chicken breasts,
1 can chicken broth
1/4 cup vinegar, cider
2 tablespoons brown sugar
2 teaspoons soy sauce
1 clove garlic -- fresh, minced
1 large green pepper -- cut in squares
1 medium onion, cut in chunks.
Spray crock with Pam. Put chicken in crock. Combine rest of ingredients
in pan. Heat just to disolve brown sugar.
Pour sauce over chicken, add pepper & onion & heat on low, 7-8
hours.
Serves 4