Crock Pot Recipes

I needed crock pot recipe, dinner help.  I asked.  You delivered!  You guys are the best!

Here are some of my friends’ favorite crock pot recipes!

As I make them, I’ll add pictures! 🙂

CHICKEN

4 Ingredient Slow Cooker Salsa Verde Chicken

INGREDIENTS:

  • 6 boneless, skinless chicken breasts
  • 2 cups salsa verde
  • 1 bottle beer*
  • 2 teaspoons cumin
  • salt and black pepper
  • (optional: 1 jalapeno, stem removed and diced, leaving the seeds in for extra heat if desired)

DIRECTIONS:

Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin and season with a few generous pinches of salt and a pinch of pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat.

The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

*If you want to make this gluten-free, you can either use gluten-free beer. Or replace the beer with chicken broth.

Chicken Tacos

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Frozen chicken, can of Rotel, can of black beans, can of corn. Cook on high for 6-8 hours until the chicken falls apart.

Pineapple Chicken
Frozen chicken breasts, 1 can of crushed pineapple(juice included) diced red bell pepper, diced onion
6 hrs til chicken falls apart
Serve over rice

Indian Butter Chicken

INGREDIENTS
  • 1½ -2 lb boneless skinless chicken breasts
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 4 T butter, light butter, or light butter spread (I used Land O’Lakes Light Butter)
  • 2 t curry powder
  • ½ t cayenne pepper
  • 2 t garam masala
  • ½ t ground ginger
  • 1 (6 oz) can tomato paste
  • 2 T lemon juice
  • 1 (14 oz) can light coconut milk
  • 1 c plain nonfat Greek yogurt
INSTRUCTIONS
  1. Place the chicken, onion, garlic, and dry spices in the slow cooker.
  2. Add the butter, tomato paste, lemon juice and coconut milk.
  3. Cover and cook on low for 8 hours, or high for 4.
  4. Remove the chicken from the slow cooker and shred with a fork. Return the chicken to the slow cooker.
  5. Stir in yogurt about 15 minutes before serving.
  6. Salt to taste.
  7. Serve with brown rice, basmati rice, or jasmine rice. I also served it with steamed broccoli.

Honey Mustard Chicken

ingredients:

  • 2 to 2.5 pounds (910g-1140g) boneless skinless chicken breasts or chicken thighs
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) soy sauce (or Tamari for gluten free)
  • 1/4 cup (60ml) mustard
  • 2 Tablespoons (30ml) malt vinegar (or distilled vinegar for gluten free)
  • 4 garlic cloves, mashed
  • 1/2 teaspoon fresh ground black pepper, or to taste

to thicken the sauce (optional)

  • 2 Tablespoons (30ml) cornstarch
  • 2 Tablespoons (30ml) water

directions:

  1. In a 4 quart slow cooker, combine honey, soy sauce, mustard, malt vinegar, garlic and black pepper. Stir to combine all ingredients together well.
  2. Add the chicken and press chicken down to cover it in as much sauce as possible.
  3. Cook the chicken 4-5 hours on High or 6 hours on Low until the chicken is moist and tender.
  4. Stir the chicken about 2 times, if possible, during the cooking and push the chicken down so it’s immersed in the sauce.
  5. Optional: to thicken the sauce (do this about 1 hour before chicken is finished cooking). Make the corn starch slurry: mix cornstarch and cold water in small bowl. Stir the mixture so that all the cornstarch is completely dissolved, leaving no lumps.
  6. Quickly stir in the cornstarch slurry into the crock pot teriyaki mixture and combine well so that the cornstarch doesn’t thicken and become lumpy. Finish cooking for the final hour.
  7. Serve the hot and delicious chicken over rice, pasta or in a sandwich!

Slow Cooker Lemon Chicken

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“Short-Cut Chicken Curry”

8 chicken breasts, cut into bite sized pieces (can also use lamb or beef)
1 large onion, chopped
2 teaspoons garlic, minced
1 T oil
10 oz bag of mixed frozen veggies (or whatever you like…peas, carrots, etc.)
3-4 medium size potatoes, diced
2-3 T curry of choice (or to taste…however much you like)

Brown chicken, onion, and garlic together in oil. Add the curry and enough water to the desired consistency for a sauce. Cook for about 5 minutes and add frozen vegetables, potato, and whatever else you want. Cook on low for about 10-20 minutes more depending on meat and potato doneness, stirring occasionally. Add more water if needed or desired. Serve over rice. (Refrigerate overnight for an even better flavor the next day).

Chicken Florentine

  • 4-6, or more chicken breasts
  • 2-3 Jars Alfredo Sauce
  • 1 Package frozen spinach (or brocoli)
  • 8 Ounces Penne Pasta
  • salt and pepper
  • garlic powder
  1. Step One

    Spray slow cooker with non-stick spray.

  2. Step Two

    Pour 1 jar of sauce in bottom of slow cooker.

  3. Step Three

    Place chicken breasts in slow cooker on top of sauce (sprinkle w/ salt, pepper), then pour the 2nd and/or 3rd jar over chicken breasts. Make sure the chicken is covered in sauce.

  4. Step Four

    Sprinkle with s/p and garlic powder. Cook on Low for 6-8 hours (depends on how many chicken breasts you use), and if you need it to cook longer, use frozen chicken breasts !!

  5. Step Five

    Remove chicken (if done) and cube/dice/shred then put it back in the slow cooker. Add the thawed spinach and stir. Let this sit while you cook the pasta.

  6. Step Six

    Once pasta is done, drain and add to the slow cooker. Give it a stir and let sit for about 15 mins. or so before serving !!

Slow Cooker Chicken Curry with Quinoa

  • 1 1/2 pounds diced chicken breast meat

  • 3/4 cup chopped onion
  • 1 1/4 cups chopped celery
  • 1 3/4 cups chopped Granny Smith apples
  • 1 cup chicken broth
  • 1/4 cup nonfat milk
  • 1 tablespoon curry powder

  • 1/4 teaspoon paprika
  • 1/3 cup quinoaPlace the chicken, onion, celery, apple, chicken broth, milk, curry powder, and paprika into a slow cooker; stir until mixed. Cover, and cook on Low for 4 to 5 hours. Stir in the quinoa during the final 35 minutes of cooking. Serve when quinoa is tender.

BBQ Hawaiian chicken

Chicken, BBQ sauce and either sliced or cubed pineapple. Even easier – get the Sweet Baby Ray’s Hawaaib BBQ sauce! 4 thawed breasts usually takes about 2.5 hours on high.

Chicken, Gravy & Stuffing

4 boneless skinless chicken breasts
Salt & pepper
1 C. chicken broth
4-6 slices Swiss cheese
1 (10½ oz.) can cream of chicken soup
1 (10½ oz.) can cream of mushroom soup
¼ C. milk
2 C. Pepperidge Farm Herb Stuffing
½ C butter, melted

Season chicken breasts w/ salt & pepper & put in slow cooker.  Pour broth over breasts.  Put a slice of Swiss cheese on each breast.  Combine soups with milk & pour over chicken breasts.  Sprinkle stuffing mix over all.  Drizzle melted butter on top.  Cook on low 6 hours or high 3 hours.  Serves 4.

Coke Chicken

1 onion

1 lemon

1 fryer

1 bottle barbecue sauce

1 can Coke (not diet)

Peel onion & cut into ¼’s .  Cut lemon into ¼’s .  Place fryer in slow cooker.  Toss in onion & lemon ¼’s.  Pour in entire bottle of barbecue sauce & entire can of coke.  Cover & cook on low all day or high 3-4 hours.

Works with pork chops, boneless breasts, ribs & even roast.  Can also make this with Dr. Pepper (not diet). The fryer, after slow cooking all day in this amazing blend of flavors, becomes completely permeated with the flavor & literally falls off the bone.  Serve with stewed potatoes in butter sauce & a simple dinner roll.


TURKEY

Crock Pot Kid-Friendly Turkey Chili

Ingredients:

  • 1.3 lbs 99% lean ground turkey
  • 1 teaspoon oil
  • 1 medium onion, minced
  • 1 red bell pepper, diced fine
  • 1 garlic clove, minced
  • 1 1/2 cups frozen corn kernels
  • 10 oz can Rotel Mild Tomatoes
  • 8 oz small can plain tomato sauce
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt

Optional Toppings:

  • diced avocado
  • reduced fat sour cream
  • reduced fat shredded cheese
  • baked tortilla chips

Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended. Pour chicken broth into the crock pot and add the bay leaf. Cover and cook on HIGH 4 hours or LOW 6 hours. Serve with desired toppings.

Crock Pot Italian Turkey Meatballs

Ingredients:

  • 20 oz (1.3 lb) ground turkey breast 93% lean
  • 1/4 cup whole wheat seasoned breadcrumbs
  • 1/4 cup Reggiano Parmigiano cheese, grated
  • 1/4 cup parsley, finely chopped
  • 1 egg
  • 1 large clove garlic, crushed
  • 1 tsp kosher salt + fresh pepper

For the sauce:

  • 1 tsp olive oil
  • 4 cloves garlic, smashed
  • 28 oz can crushed tomatoes (I like Tuttorosso)
  • 1 bay leaf
  • salt and fresh pepper to taste
  • 1/4 cup fresh chopped basil or parsley

Directions:

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
Serve with ricotta, over pasta or enjoy with French bread.

Turkey Breast with Mushrooms

1 (3-4) boneless turkey breast

1 (1 oz.) envelope dry onion soup mix

1 can sliced mushrooms

1 Tbsp. cornstarch

2 Tbsp. water

1 Tbsp. soy sauce

Pepper to taste

Rinse turkey breast & pat dry.  Cut off any excess skin, but leave the skin covering the breast.  Rub onion soup mix all over outside of the turkey & under the skin.  Place in slow cooker.  Cover & cook on high 1 hour, then set to low & cook 3 hours.  Take breast out to cool about 15 minutes.

While breast cools, mix cornstarch with water & add to pan juices & mushrooms & let cook on high until thickened.  Add soy sauce to color the gravy & stir in pepper to taste.  Slice turkey across grain & serve with gravy & mushrooms.

Can double last 5 ingredients to ensure enough mushrooms & gravy.


BEEF

Brisket Tacos

2-3 pound round roast, cut into large chunks
1 serrano chilie, chopped
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ancho chili powder (or regular chili powder)
2 teaspoons cumin
1 1/2 cups water

Place chunks of meat in slow cooker. Add serrano chile, garlic, salt, chili powder and cumin. Toss to coat meat. Add water. Cover and cook on high for 6-8 hours. Pull meat apart with two forks to shred. Serve with fresh tortillas and your favorite taco toppers.

Meatballs

Sam’s meatballs with spaghetti sauce.  Then put them on a sub with provolone.

Crockpot Beef with Mushrooms and Red Wine Gravy

Ingredients:

  • 1 1/2 lbs. well-trimmed beef stew meat, cut into one inch pieces
  • 2 medium onions, cut into half inch wedges (or 1 large onion)
  • 1 package sliced fresh mushrooms (8 oz.)
  • 1 envelope beefy onion soup mix (I used Lipton)
  • 3 tbsp. cornstarch
  • salt and pepper to taste
  • 1 1/2 cups dry red wine (though not dry, I have used Cabernet Sauvignon for the dish and it comes out delish)

Directions:

  • Place the beef, onions and mushrooms in a 4 qt. or larger crockpot.
  • Add the dry soup mix.
  • Sprinkle with cornstarch, salt & pepper.
  • Pour the wine over all.
  • Cover and cook on low 10-12 hours or high 5-6 hours.  (I usually check towards the lower end of those times and usually the dish is close to being done at that point already)
  • Stir well before serving.

Serve with mashed potatoes and a salad on the side.

Chuck Roast on a bun

Chuck roast and a bottle of pepperchinis. Cook on low 8 hours. Serve on hoagie bun.

Lasagna

1 lb. ground beef (or ½ beef & ½ Italian sausage or all sausage)

1 chopped onion

3 garlic cloves, minced

1 tsp. Italian seasoning

1 tsp. salt

½ tsp. pepper

1 (29 oz.) can tomato sauce

1 can diced tomatoes, drained; save liquid to use if lasagna gets dry

8 oz. lasagna noodles, uncooked

4½ C. (18 oz.) Mozzarella, shredded, save ½ C. for top

2 C. cottage cheese

½ C. Parmesan cheese

Spray slow cooker with cooking spray.  Brown ground beef.  When almost cooked, add onion & garlic & sauté until soft.  Stir in seasonings, tomato sauce & drained diced tomatoes.
Spread ¼ of meat sauce in bottom of cooker.  Arrange ⅓ of noodles over sauce (can break them up to fit better).  Combine cheeses & spoon ⅓ over noodles.
Repeat layers twice: ¼ meat, ⅓ noodles, ⅓ cheese & ¼ meat, ⅓ noodles, ⅓ cheese.  Top with remaining ¼ of sauce.
Cook on low 3-4 hrs. Start watching carefully after 3 hours.  If it seems dry, add some of the saved tomato juice.
Top w/ remaining ½ C. Mozzarella.   Let stand with lid off at least 10 minutes before serving.

Crock Pot Roast

1 Tbsp. cornstarch

2 Tbsp. water
8 medium carrots, cut into ⅓’s
2 medium onions, each cut into 8 wedges
Coarse salt

Ground pepper
3 lb. beef chuck roast, trimmed of excess fat
3 Tbsp. Worcestershire sauce
½ C. wine
1 tsp. garlic powder

In slow cooker, stir together cornstarch & water until smooth.  Add carrots & onions; season w/ salt & pepper & toss.  Sprinkle roast w/ salt & pepper.  Place on top of veggies & drizzle w/ Worcestershire.  Cover & cook on low 10 hrs. or high 6 hrs.

Transfer roast to cutting board.  Thinly slice against the grain.  Place veggies in serving dish.  Strain pan juices through fine-mesh sieve.  Serve roast w/ veggies & pan juices.


PORK/HAM

Debbie’s Pulled Pork

3 1/2 pounds pork loin
1 onion, halved and sliced
1 packet Grill Mates Slow Cooker Memphis Pit Barbecue Rub (it says for ribs on packet)
12 ounces Sprite
Approximately 1 1/2 cups KC Masterpiece Barbecue Sauce

Place onion pieces on bottom of crockpot.
Rinse and dry pork loin. Place on top of onions. Apply barbecue rub to all sides of meat.
Pour Sprite around and a little over the meat and onions.
Cover and cook on HIGH for 8 hours (or until done and pork pulls easily with fork.)
Turn off crockpot.
Remove pork from crockpot to a cutting board. Remove as much fat as possible. Strain liquid and mash onions. Return onions to crockpot.
Skim fat from liquid and discard fat. Save juices.
Pull pork with two forks. Cut into smaller pieces if you like. (I basically cut it in half with a fork. It should be very tender.) Return pork to crockpot.
Add juices back to meat and onions and stir to combine. Add barbecue sauce. (If you add more Sprite/liquid to the crockpot before cooking, just add back enough to make it juicy…not watery.)
Turn crockpot on LOW and cook for about 1 1/2 – 2 hours. Then turn on WARM if serving soon…or refrigerate and reheat.
This is great as is or served on buns with sliced pickles and onions.
ENJOY!

Tip: (Refrigerated) Pulled Pork Barbecue in a canning jar is a great meal to take to someone. Add some sweet tea in a jar, a small bag of buns and some corn chips. You’ll make someone’s day!

Pork Stew

  • 2 small onions, thinly sliced
  • 6 cloves of garlic, peeled and smashed
  • ½ pound baby carrots
  • Kosher salt
  • Freshly ground black pepper
  • 3 pounds of pork shoulder, cut into 1.5 inch cubes or a 4 pound bone-in pork shoulder roast
  • 1 tablespoon Sunny Paris seasoning (or your favorite seasoning blend)
  • 1 tablespoon Red Boat Fish sauce
  • 1 small cabbage, cut into 8 wedges
  • 1 cup Rao’s marinara sauce (or any other Paleo-friendly marinara sauce)
  • 1 tablespoon of aged balsamic vinegar
  • ¼ cup finely chopped Italian parsley (optional)

Slice up the onions and smash the garlic cloves and add them with the carrots to the slow cooker liner. Season liberally with salt and pepper.
Cube the pork and toss with Sunny Paris seasoning and fish sauce.
Add another sprinkle of salt and pepper and toss to combine.
Pile the seasoned pork on top of the onions and carrots and tuck the cabbage wedges on top.
Drizzle on the marinara sauce and some more salt and pepper.
Put on the lid and cook on low for 8-10 hours.
When the pork and veggies are fork-tender, adjust the stew for seasoning with  balsamic vinegar, salt, and pepper.

The Easiest Crock Pot BBQ Ribs Recipe

3-4 lbs. pork baby back ribs
2 cups your favorite BBQ sauce
1/4 cup packed brown sugar (or more to taste, if you like ’em really sweet)
4 tablespoons apple cider vinegar
2 shakes Worcestershire sauce (I’m not one for staunch measurements)
3 teaspoons dried oregano
Salt and Pepper to taste

Cut the ribs so they will fit into your slow cooker and generously season them with salt and pepper.

Preheat the oven to 400 degrees. Place the ribs in the oven for 15 minutes, then turn them over and cook for another 15 minutes. This browns the ribs, and lets some of the fat drain off, so they don’t get sloppy/watery in the crockpot.

While the ribs are in the oven, mix your sauce. Feel free to mess with this recipe as much as you like, this is how we do it (we like our ribs sweet, not spicy because my daughter is anti-spice, but feel free to spice it up with a dash of hot sauce or a teaspoon of crushed red pepper).

2 cups your favorite BBQ sauce
1/4 cup packed brown sugar (or more to taste, if you like ’em really sweet)
4 tablespoons apple cider vinegar
2 shakes Worcestershire sauce (I’m not one for staunch measurements)
3 teaspoons dried oregano
Salt and Pepper to taste

Whisk all those ingredients together.

Place the ribs in the crockpot, then pour the sauce over. Use tongs to turn the ribs a few times and coat them in sauce.

Turn your slowcooker and low and cook for 8 hours or so, until the meat is falling off the bone. If you remember, stir them around once or twice throughout the day so they don’t stick to the sides, but if you forget, that is fine too.

For the last 1/2 hour or so of cooking, remove the lid to let the sauce thicken a bit. Eat!

The Amazing Crockpot Ham, Green Beans and Potatoes

2 lbs of fresh green beans
2 lbs of ham…
4 baking potatoes
1 Large onion (optional)

Dice the ham, green beans, onion if you are using it, and potatoes. Plunk it all into your crockpot, add 3 cups of water and season with salt & pepper ( according to taste) I like to use Steak Spice in mine. Cook for 6 hrs on Low.

Simple Shredded Pork Tacos

2 lb boneless pork roast
1 cup salsa
1/2 tsp garlic salt
1/2 tsp black pepper
1-4oz can green chilies
Cook on low 8 hrs, shred and serve on tortillas with lettuce, tomato, cheese, cilantro, avocado, etc!

Awesome Pork Tenderloin

¼ C. low sodium soy sauce

1 Tbsp. yellow mustard

2-3 Tbsp. maple syrup

2 Tbsp. olive oil

2 Tbsp. diced dried onions

1½ tsp. garlic salt or powder

2 lb. pork tenderloin

Mix first 6.  Pour over tenderloin in cooker.  Cook on low 6 hours.


SOUP

Chicken Tortilla Soup

Ingredients

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil

Directions

  • 1  Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  • 2  Preheat oven to 400°F.
  • 3  Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  • 4  Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Creamy Crockpot Tortellini Soup

Ingredients:

24 oz jar  spaghetti sauce

2 cups water

1/4 cup diced onion

3-4 garlic cloves, minced

1/2 cup diced carrots

1lb ground beef, browned

4 cups of loosely packed fresh spinach leaves

4 cups beef  broth

8 oz cream cheese, cut into 1 inch cubes

8 oz sliced fresh mushrooms

16 oz refrigerated  cheese tortellini (you can also use frozen, just add 30 more minutes to cooking time)

Directions:

1. Combine spaghetti sauce, water,  meat, onions, garlic, carrots,  spinach, cream cheese, beef  broth, and mushrooms in a slow-cooker. Cook on LOW for 7 hours, on HIGH  for 5  hours.

2. Before adding in tortellini, take a whisk to your soup to break up any chunks of cream cheese. Stir in  tortellini. Cover and cook for 20-30 minutes or until tender and hot. (If using frozen tortellini, I would cook for about 45 more minutes, or until tender and hot)

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