Classic Crock Pot Recipe: Corned Beef and Cabbage Crockpot

A Classic Crock Pot Recipe: Corned Beef Crockpot Recipe

6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
1 corned beef brisket, about 3 pounds
1 cabbage, about 2 pounds
1/2 teaspoon black pepper
1 1/2 cups water

Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water.
Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.
Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
Serves 8

QUICK AND EASY: CHARRO BEANS - CROCK POT RECIPE

CHARRO BEANS


Frijoles charros (charro beans) is a traditional Mexican dish. This recipe comes from Guadalajara and expands all over Mexico. The “charro beans” are made like normal beans, but with additional ingredients depending on the region. Some ingredients are bacon, serrano chili, red tomato, onion, cilantro, garlic, ham, chunks of pork and chorizo. This is a (thermally) hot dish that is usually served to start or to complement the meal.


Select your ingredients:

One pound of pinto or brown beans (fresher the better)
One 8-ounce can Ro-Tel Tomato Sauce (mild or spicy)
One coarsely-chopped green bell pepper
One coarsely-chopped medium sized onion
One to two cloves of minced garlic
Two to three sprigs of fresh Cilantro
Ham hock or four slices of 2 inch sections of bacon
Salt, ground black pepper, chili powder for seasoning

(add seasonings to your preferred taste)

Directions:

Cull and rinse pinto beans to remove unwanted debris.

Place beans in a four-quart crock pot and cover completely with about two inches of water.

Add other ingredients and season to taste.

Cover Crock Pot and cook on low setting for about eight hours or until beans are tender (mashing and mixing a few beans helps thicken broth).

Check taste for seasonings late in cooking process, adjust and enjoy.

Remember removing crock pot lid retards cooking heat.

Could not be easier for such a great result.

Serve:

With cornbread and your favorite smoked or grilled barbecue meat

Brunswick Stew Recipe for the Crockpot

Brunswick Stew Recipe

Ingredients:

1 can tomatoes, undrained, cut up (16 oz.)
1 can tomato paste, (6 oz.)
3 cups chicken, cooked & cubed
1 package frozen succotash OR 1 package frozen okra, sliced (10oz)
1 cup onions, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 dash ground cloves
2 1/2 cups chicken stock

Preparation:

In Crockpot, stir together tomatoes and tomato paste. Add chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well.
Makes 6 servings.

Crockpot Recipes: Dumpling Soup

Crockpot Recipes: Dumpling Soup

Ingredients:

1 pound Beef stew meat -- cut into 1 inch cubes
1 package Lipton's onion soup mix
6 cups Hot water
2 Carrots peeled and shredded
1 Stalk of celery, finely chopped
1 Tomato, peeled and chopped
1 cup Biscuit mix
1 tablespoon Finely chopped parsley
6 tablespoons Milk

Method:

In crockpot, sprinkle beef with dry onion soup mix.

Pour hot water over meat. Stir in carrots, celery and tomato.

Cover and cook on low 4-6 hours or until meat is tender.

Turn control to high. In a small bowl, combine biscuit mix with parsley.

Stir in milk with fork until mixture is moistened.

Drop dumpling mixture into crockpot with a teaspoon.

Cover and cook on high for 30 minutes.

Crockpot Recipes: Corn and Lentil Soup

Crockpot Recipes: Corn and Lentil Soup

Ingredients:

1 1/2 C Lentils
1 Lg Onion -- chop
3 Celery ribs -- slice
2 Tablespoons Tomato paste
1 Teaspoon Turmeric
3/4 Teaspoon Cinnamon
7 C Vegetable broth
1 C Cooked Corn kernels
2 Tablespoons Lemon juice
Salt and pepper

Place in crockpot; lentils, onion, celery, tomato paste, turmeric,
cinnamon and broth. Stir well and cook 3 to 5 hrs on HIGH or 7 to 9 hours on
LOW or until done. Then add corn, lemon juice, salt and pepper to taste.
Stir well and serve hot.

Crockpot Recipes: Chicken Noodle Soup

Crockpot Recipes: Chicken Noodle Soup

Ingredients:

1 Broiler-fryer (3 to 3 1/2 -- lb), cut up and skin
2 medium Carrots -- peeled and chopped
1/2 cup Chopped onion
2 Stalks celery -- chopped
2 1/2 teaspoons Salt (or less)
2 teaspoons Dried parsley flakes
3/4 teaspoon Dried marjoram leaves
1/2 teaspoon Dried basil leaves
1/4 teaspoon Poultry seasoning
1/4 teaspoon Pepper
1 Bay leaf
2 quarts Water
2 1/2 cups Uncooked medium egg noodles -- (4 Oz)

Preparation:

Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed.

Combine salt and the next 6 ingredients; sprinkle over vegetables.

Add 6 cups water; cover and cook on low setting for 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water.

Stir in noodles and cook, covered, on high setting for 20 minutes.

Meanwhile remove bones from chicken and cut chicken into bite-size pieces.

Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered
or until noodles are tender.

Makes 3 1/4 quarts. Serves 8 to 10.

Crockpot Recipes: Beef Stew

Crockpot Beef Stew

1-1 1/2 lb cubed beef stew meat
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon dried parsley
1 pinch thyme
2 1/2 cups water
2 beef bouillon cubes
1 tablespoon onion soup mix
3 medium potatoes, diced
2 carrots, peeled and diced
1 onion, diced
1 tablespoon potato starch
1 tablespoon cornbread mix
1 tablespoon cornmeal
1/2 cup potato flakes
1 tablespoon butter
1 tablespoon margarine
1 tablespoon worcestershire sauce
1 cup Brussels sprouts

Saute onions in skillet on medium heat.

Add beef and saute until browned, just a few minutes.

Combine all ingredients in crock pot.

Cook on low heat for 5 hours.

Serve with side salad for a complete meal.

A Delightful Treat: Apple Pecan Crisp in a Crock Pot

Apple Pecan Crisp in a Crock Pot

6 servings
3¼ hours 15 min prep
5 large granny smith apples, peeled and cut into 1/4-inch-thick slices
2 tablespoons lemon juice
3/4 cup all-purpose flour
3/4 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup cold butter
3/4 cup chopped toasted pecans
vanilla ice cream

Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to
coat.

Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a
pastry blender or two forks until mixture resembles coarse meal; sprinkle over apples.

Cover and cook on HIGH 3 hours or until apples are tender. Sprinkle with pecans. Serve warm with ice cream.

Crockpot Special: Tennessee Barbecue Beef

Original Tennessee Barbecue Beef Crockpot Recipe

1 lb stewing beef, cubed
1 lb pork, cubed
1/4 cup chili powder
1 large green bell pepper, chopped
1 large onion, chopped
1 (6 ounce) can tomato paste
1/2 cup firmly-packed brown sugar
1/4 cup vinegar
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
salt and pepper

Put all ingredients on crock pot; stir well to combine.

Cook on low setting for about 10 hours.

Crockpot: Corn Chowder Recipe

Crockpot: Corn Chowder Recipe

INGREDIENTS:

4 to 6 slices bacon or turkey bacon
1 med onion chopped
1 tablespoon flour
3 to 4 cups frozen corn
1 can cream of celery soup (Healthy Request)
1 cup chicken broth
1/2 cup green and/or red pepper, chopped
2 large potatoes red or yellow, cubed
1 cup evaporated milk (or cream)
herb seasoning blend
salt and pepper
1 to 2 tablespoons chopped fresh chives or green onions

PREPARATION:

Saute bacon in skillet until crisp; remove with slotted spoon, drain, then crumble. If using turkey bacon, use a little vegetable oil in the skillet. Add onion to drippings and sauté briefly; sprinkle with flour and stir until well blended.

In slow cooker, combine corn, soup, broth, chopped bell pepper, potatoes, onion roux mixture, and bacon in slow cooker. Cook on low for 7 to 9 hours. Add evaporated milk and seasonings in 30 minutes before serving.

Serves 4 to 6.

Crockpot: Manhattan-Style Clam Chowder

Crockpot: Manhattan-Style Clam Chowder

INGREDIENTS:

1/4 pound bacon, diced, about 5 to 6 slices, or use a meaty salt pork
1 cup chopped onion
3 ribs celery, thinly sliced
2 small to medium carrots, diced
1 teaspoon dried parsley flakes
1 can (28 ounces) tomatoes
1 1/2 teaspoons salt
3 cans clams (approx. 7 ounces each) minced clams with liquid
1/4 teaspoon ground black pepper
1 1/4 teaspoons dried leaf thyme, crumbled
1 small bay leaf, optional
2 1/2 cups diced potatoes, about 3 medium peeled potatoes

PREPARATION:

Brown bacon in a large skillet; add onions and celery; cook just until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or until vegetables are tender.

Serves 8 to 10.

Crockpot: Hearty White Bean Soup

Crockpot: Hearty White Bean Soup

INGREDIENTS:

2 smoked ham hocks or a meaty ham bone
1 quart vegetable broth
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1 medium onion, diced
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 cans (14.5 ounces each) diced tomatoes and juice
1 cup frozen baby lima beans, cooked and drained
1/2 cup corn kernels
2 to 3 cans (15 ounces each) white beans (Great Northern, Navy, etc.) , drained
salt and pepper, to taste

PREPARATION:

In a 4 to 6-quart slow cooker, combine ham hocks or ham bone, vegetable broth, carrots, celery, and onion. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until vegetables are tender. Carefully strain broth into a bowl and skim excess fat. Return broth to the slow cooker.Remove the ham bone or hocks to a plate; let cool. Remove meat from bones and dice; return to the broth. Add remaining ingredients along with salt and pepper, to taste, and continue cooking on HIGH for 30 minutes to 1 hour.

Serves 8 to 10.

Crockpot: Black-Eyed Peas and Greens Soup

Crockpot: Black-Eyed Peas and Greens Soup

Serve with Cornbread

INGREDIENTS:

1 tablespoon vegetable oil
1 cup diced onion
1 cup diced celery
1/2 cup diced sweet bell pepper, red or green
4 to 6 ounces diced ham
4 cloves garlic, minced
4 cups chicken broth
3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed
1 1/2 cups frozen chopped turnip greens or spinach, thawed
2 cans (14.5 ounces each) tomatoes, diced, with juice
1/2 teaspoon Creole seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
salt, to taste

PREPARATION:
Stovetop:

In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer.

To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed.

Slow Cooker:

In a skillet over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. Transfer ham and vegetables to the slow cooker; add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Cover and cook on LOW for 5 to 7 hours, or HIGH for 2 1/2 to 3 1/2 hours. Taste and add salt, as needed.

Serves 6 to 8.

Crockpot: Chicken Chili

Crockpot Chicken Chili

INGREDIENTS:
2 cans Great Northern or Navy beans
1 can (14.5 ounce) diced tomatoes with juice
2 teaspoons chicken base or bouillon
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 can (4 ounce) chopped mild green chiles
1 small zucchini, chopped, optional
1 cup corn kernels, optional
1 box frozen (Tyson) Southwest seasoned cooked chicken breast strips, about 2 cups
(may use 2 cups of cooked chicken and 1 teaspoon chili powder)

PREPARATION:

Combine all ingredients in crockpot. Cover and cook on low for 5 to 7 hours. Serve with corn bread or crackers. Chicken Chili recipe serves 4.

Crockpot: Black Bean Soup

Crockpot Black Bean Soup

INGREDIENTS:

2 cans (15 ounces each) black beans, drained and rinsed
2 cans (approx. 4 ounces each) chopped green chiles
1 can (14.5 ounces) Mexican seasoned stewed tomatoes, undrained
1 can diced (14.5 ounces) tomatoes, undrained
1 can (12 to 16 ounces) whole kernel corn, drained
4 to 6 green onions, sliced
2 tablespoons plus 2 teaspoons chili powder
1 teaspoon ground cumin
1 small clove garlic, minced

PREPARATION:

Combine all ingredients in a 5 to 6-quart slow cooker.

Cover and cook on HIGH for 3 to 4 hours (or cook on LOW 6 to 8 hours).

For a Cold Day: Crockpot Chicken and Pasta Soup

Crockpot Chicken and Pasta Soup

INGREDIENTS:

3 cans (10 1/2 ounces each) condensed chicken broth
1 cup water
2 cups diced cooked chicken
1 can (14.5 ounces) diced tomatoes with juice
1 cup chopped onion
1/2 cup diced celery
1/2 teaspoon dried leaf basil
1 teaspoon dried parsley flakes
dash garlic powder
1/2 cup ditali or other small pasta shapes, about 2 to 3 ounces
1 cup frozen peas and carrots, thawed, or use mixed vegetables

PREPARATION:

In a 5 to 7-quart slow cooker, combine the chicken broth, water, cooked chicken, tomatoes, onion, celery, basil, parsley, and garlic powder. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are tender.

Cook the pasta in boiling salted water as directed on the package; add the frozen vegetables about 1 minute before the pasta is done. Drain. Add the cooked pasta and vegetables to the slow cooker. Cover and continue cooking on LOW for 30 to 60 minutes.

Serves 4 to 6.

Crockpot Beef Stew

A great Recipe for Crockpot beef stew, and equipment selection tips.

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