Archive for the ‘slow cooker’ Category


2-3lb pot roast (top round or small eye of round)
2-3 potatoes (cut into large chunks)
3 carrots (cut into large chunks)
2 onions (cut into large chunks)
1/2c water or beef consomme
salt and pepper to taste


Put half of vegetables in bottom of crockpot.  Salt and pepper meat to taste, then put in pot.  Add remaining vegetables, liquid and additional salt and pepper (if desired).  Cover and cook on LOW (10-12 hours) or HIGH (5-6 hours).

Note:  You may also add 2T of vinegar for extra flavor.


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  • 1 1/2 pounds ground beef
  • 1 cup chopped onion
  • 1 chopped green bell pepper
  • 2 tbsp. brown sugar
  • 1/4 tsp. cloves
  • 2 tbsp. mustard
  • 1 tbsp. white vinegar
  • 1 tsp. salt
  • 1 cup ketchup
  • 3 pieces chopped celery
  • 1 medium grated carrot
  • 6 to 8 split toasted hamburger buns


Brown meat and drain. Place meat in slow cooker; add remaining ingredients, except hamburger buns. Cover and cook on low for 6 to 8 hours. Serve on hamburger buns.
Serves 6 to 8.

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Serves: 8    Time: 5:00


Olive oil

6 boneless, skinless chicken breasts, sliced in half horizontally sliced in half horizontally

4 cups tomato-basil sauce or marinara sauce

1 cup coarsely chopped yellow onion

1 cup coarsely chopped green bell pepper

1 can (6 ounces) sliced mushrooms

1/4 cup dry red wine (optional) (optional)

2 teaspoons minced garlic

2 teaspoons dried oregano, crushed crushed

2 teaspoons dried thyme, crushed crushed

2 teaspoons salt

2 teaspoons black pepper

1. Heat oil in skillet over medium heat until hot. Brown chicken on  both sides, turning as it browns. Drain and transfer to *CROCK-POT**®* slow cooker.

2. Add remaining ingredients, and stir well to combine. Cover; cook on LOW 5 to 7 hours or on HIGH 2 to 3 hours.

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  • 1 1/2 lbs. beef stew meat, cut into 1 inch cubes
  • 1 1/2 medium green peppers, diced
  • 1 large onion, diced
  • 3 oz. tomato paste
  • 1/4 c. packed brown sugar
  • 1/8 c. cider vinegar
  • 1 1/2 T. chili powder
  • 1 t. salt
  • 1 t. Worcestershire sauce
  • 1/2 t. ground mustard
  • sandwich buns
Combine ingredients and mix well.  Add meat and mix well.  Freeze.
Cooking day: Defrost in refrigerator overnight.  Place in slow cooker, cover and cook on low until meat is tender (7-8 hours).  Skim fat from cooking juices.  Shred beef, using 2 forks.  With a slotted spoon, place about 1/2 c. beef mixture on each bun.  Serves 7.

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  • 3 pounds Boneless, Skinless Chicken Thighs
  • 2 Tablespoons Chipotle In Adobo, Chopped
  • 3 cloves Garlic Chopped
  • 1 teaspoon Cumin Powder
  • Salt And Pepper, to taste
  • 1 whole Lime
  • 3/4 cups Chicken Stock Or Broth Or Water

Preparation Instructions

Trim excess fat off chicken thighs. A little will add flavor, but you don’t want them swimming in grease.

Place thighs in the slow cooker and add chipotle, garlic, and cumin. Add salt and pepper to taste. Use less salt if you don’t have low sodium chicken broth.

Cut lime in half and squeeze over chicken.

Pour chicken stock or water over everything. It does not need to cover the chicken, but it should allow the other ingredients to move around.

Cover and let marinate overnight in the fridge. Cook in the slow cooker at high heat for about 4–5 hours, or low heat for 6–7 hours, until chicken is easily shredded.

Remove chicken from the crock and shred. Pour off excess liquid, reserving about a cup. Return the chicken to the crock and pour liquid over to keep warm and juicy until you are ready to serve!

recipe source: http://tastykitchen.com/recipes/main-courses/slow-cooker-chipotle-chicken-tacos/

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  • 5 pounds Pork Loin
  • 1 jar Salsa Verde (16 Oz. Jar)
  • 3 Tablespoons Lime Juice
  • 1 whole Onion, Chopped
  • 1 cup Fresh Cilantro, Chopped
  • 3 whole Roma Tomatoes, Chopped
  • Corn Tortillas, To Serve

Preparation Instructions

  1. Place pork loin in a slow cooker. Mix together salsa verde and lime juice and pour over the roast. Cover and cook on low for 7-8 hours.
  2. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate.
  3. About one hour before serving, remove the pork from the slow cooker and shred with two forks. Return to the slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture.
  4. To serve, place pork mixture into corn tortillas. Top with onion and cilantro mixture and chopped tomatoes. Also good in quesadillas and enchiladas.

from Tasty Kitchen.

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  • 1/2 c. white wine
  • 1 – 10 oz. can cream of mushroom soup
  • 1/2 c. mushrooms, sliced
  • 1/4 c. flour
  • 1 c. sour cream
  • 6 boned chicken breasts

Serving Day: Salt & pepper, paprika.  Yields 6 servings.

Mix wine, soup, and mushrooms together.  Stir flour into sour cream and add to soup mixture.  Place mixture together with chicken in freezer bag.  Freeze.

Serving day instructions: Defrost in fridge overnight.  Place chicken & sauce in Crock Pot.  Sprinkle salt, pepper and paprika over top.  Cover and cook on low for 6-8 hours.  Serve with pasta or potatoes.

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