Chicken Tortilla Crockpot Soup

Chicken Tortilla Crockpot Soup

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 cloves garlic, minced
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

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.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Crock Pot Lasagna

Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.

Favorite, Basic Chili

Favorite, Basic Chili

Ingredients:

1 lb ground beef
1 (16 ounce) can chili beans
1 (8 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes

Directions:

1  Brown the ground beef. Drain any extra fat.

2  While the beef is cooking, combine all ingredients in your slow cooker or a large pot. Rinse out each of the cans with water and add to the slow cooker/pot. Add cooked ground beef.

3  Cook on low 4-8 hours; or simmer on the stovetop 30 minutes, or until ready to serve. Top with your favorite toppings and enjoy!

3 Envelope Roast

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Witches Brew:

Witches Brew:

1 apple
1 orange
1 lemon
2 T whole allspice
2 T whole cloves
4 cinnamon sticks
Slice fruit into rings. Don't worry about peels, seed, cores, etc. Place all ingrdients into a crock-pot. Fill with water. Simmer on low. Refill with water as needed. Be careful not let the water get too low.

Broccoli Cheese Soup for the Crock Pot!!!

Broccoli Cheese Soup for the Crock Pot!!!

1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Crockpot Chicken Noodle Soup.

Crockpot Chicken Noodle Soup.

4 boneless, skinless chicken breasts boiled and shredded after cooled. keep the juice you boil the chicken in it will give you the broth. cut up one onion, 5 celery sticks, and 5 carrots throw all in the crockpot. throw the juice in there as well. then add a pack of egg noodles in the broth and cook until done.

Crock Pot Apricot Chicken

Crock Pot Apricot Chicken

Ingredients:

6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French salad dressing
1 cup sugar free apricot preserves or jam
2 tablespoons apple cider vinegar
1 tsp. dried thyme or basil leaves
1/8 tsp. pepper
Preparation:

In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender. Serve with Rice or pasta

Bacon Cheese Potatoes (Slow Cooked)

Bacon Cheese Potatoes (Slow Cooked)

*** If you would like to make these in the oven -- 400 degrees for an hour in a 9 x 13 baking dish, covered***

Ingredients

1/4 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
Green Onions (optional)

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.

2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.

3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

4. Cover with remaining foil.

5. Cover and cook on low for 10-12 hours

Christmas Eve Creamy Crockpot Hot Chocolate

Christmas Eve Creamy Crockpot Hot Chocolate

1.5 cups heavy cream,
1 can of sweetened condensed milk (14oz),
2 cups milk chocolate chips, 6 cups of milk,
1 tsp vanilla extract

Crock Pot Sweet Garlic Chicken

Crock Pot Sweet Garlic Chicken

Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Mississippi Roast

Mississippi Roast

Put chuck roast in crock pot, Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

Crock Pot Cheeseburgers

Crock Pot Cheeseburgers

Ingredients:
 2 lbs lean ground beef
1/4 teaspoon ground black pepper
2 ounces Velveeta cheese, cubed
2 tablespoons milk
2 -3 tablespoons pickle relish
2 tablespoons prepared mustard
3 tablespoons ketchup
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, put through press
8 sandwich buns
Lettuce (optional)
Tomato (optional)

Directions:

1  In a large skillet over medium heat, brown ground beef with green pepper, onion and black pepper until beef is cooked through.

2  Drain off excess fat and transfer beef to a 3 1/2 to 5-quart crock pot.

3  Add all other ingredients except Hamburger buns, Lettuce and tomato.

4  Cover and cook on LOW for 5 to 7 hours.

5  Serve the beef on toasted sandwich buns with an assortment of condiments.

Slow Cooker Eye of Round Roast With Gravy

Slow Cooker Eye of Round Roast With Gravy

Ingredients:
 1 (10 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) can low sodium beef broth
1 (1 ounce) package dry onion soup mix (I use the onion-mushroom flavor)
1 -2 tablespoon fresh minced garlic
1 tablespoon Worcestershire sauce
1 (3 -4 lb) eye of round roast
1/4 cup flour
1 teaspoon black pepper
1/2-1 teaspoon garlic powder (optional)
3 -4 tablespoons oil

Directions:

1  In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.

2  In a small bowl mix together flour with black pepper and garlic powder (if using).

3  Dredge the roast in the flour/black pepper mixture.

4  Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.

5  Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.

6  Cover and cook on LOW for 8 hours or until the roast is tender.

7  For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Ingredients:
 4 boneless skinless chicken breast halves
2 tablespoons butter
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (14 ounce) can chicken broth
1 onion, finely diced
1 (10 ounce) package refrigerated biscuit dough (flatten and cut into 4 strips)

Directions:

1  Place the chicken, butter, soup, broth and onion in slow cooker. Cover, and cook for 5 to 6 hours on high. One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips. Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur. Continue cooking until the dough is no longer raw in the center, about 1 hour. Note: Dough will not cook into biscuits as you might think. It will become like traditional dumplings.

Easy Crock Pot Turkey Breast With Fail Proof Gravy

Easy Crock Pot Turkey Breast With Fail Proof Gravy

Ingredients:
 6 -7 lbs turkey breast, thawed, if frozen
1/2 cup chopped onion
1/2 cup chopped celery
salt
fresh coarse ground black pepper
1/2 cup chicken broth
gravy
turkey broth, from crock pot
2 (14 ounce) cans chicken broth
3 tablespoons flour

Directions:

1  Place onion and celery in cavity of turkey breast.

2  Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.

3  Pour broth over turkey, cover and cook on low for 7 to 8 hours.

4  Remove turkey to serving platter, cover with foil to keep warm while making gravy.

5  Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.

6  In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.

7  When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.

8  Cook until it bubbles and thickens, stirring often.

Kalua Pig in a Slow Cooker

Kalua Pig in a Slow Cooker

Ingredients:
 1 (6 lb) pork butt
1 1/2 tablespoons hawaiian sea salt
1 tablespoon liquid smoke flavoring

Directions:

1  Pierce pork all over with a carving fork.

2  Rub salt then liquid smoke over meat.

3  Place roast in a slow cooker.

4  Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

5  Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Crockpot Banana Dessert

Crockpot Banana Dessert

Ingredients:

    6 ripe but firm bananas, peeled
    1/2 cup flaked coconut
    1/2 tsp ground cinnamon
    1/4 tsp salt
    1/2 cup dark corn syrup
    1/4 cup butter, melted
    1 tablespoon grated lemon peel
    3 to 4 tablespoons lemon juice (1 medium lemon)

Preparation:
Arrange peeled bananas in the bottom of crockpot; sprinkle with coconut, cinnamon, and the salt.

Combine dark corn syrup, butter, lemon peel and juice; pour over banana layer.

Cover and cook on LOW for 1 1/2 to 2 hours.

Beef and Bean Burrito Stack Recipe

Beef and Bean Burrito Stack Recipe

Ingredients:

    2 packages (1 1/2 ounces each) enchilada sauce mix
    3 cups water
    2 cans (6 ounces each) tomato paste
    1/4 teaspoon black pepper
    1/8 teaspoon garlic powder
    salt to taste
    2 pounds lean ground beef
    1/2 cup chopped onion, or to taste
    1 sweet red or yellow bell pepper, seeded and chopped
    2 jalapeno peppers, seeded, minced, or use mild chile peppers
    5 to 6 large flour tortillas (8-inch)
    4 cups shredded Mexican blend cheese
    1 can (12 ounces) refried beans
    your choice of garnishes

Preparation:
First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.

Lightly grease crockpot.

In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.

Spoon a small amount of sauce into bottom of the slow cooker.

Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Pour the remaining sauce over the top. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.

Slow Cooker American Chop Suey

Slow Cooker American Chop Suey

Ingredients:

• 1 to 1 1/2 pound ground chuck (lean ground beef)
• 1 medium onion chopped
• 1 medium green pepper, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (optional)
• salt and pepper to taste
• 1 cup shredded process cheese
• 1 can (6oz) tomato paste
• 1 can (15oz) diced tomatoes, undrained
• 2 cups cooked macaroni (about 1 cup uncooked)

Preparation:

In a non-stick skillet, brown the ground beef with onion and green pepper. Drain; transfer to slow cooker/Crock Pot. Add seasonings, cheese, tomato paste, and tomatoes; stir to combine. Cover and cook on low for 5 to 6 hours. Stir in hot cooked macaroni 10 minutes before serving.

Black Bean Chicken Chipolte Soup

Black Bean Chicken Chipolte Soup

Ingredients
1/2     store bought rotisserie or self roasted chicken
3 can(s)     black beans (15 oz cans)
2 can(s)     corn ( must use canned corn for liquid)
1 can(s)     chipolte in adobo sauce
1 large     onion diced
4 clove     garlic
1-2 c     favorite shredded mexican cheese mix
1/4 c     fresh chopped cilantro
1/2 c     sour cream

Directions
1)  shred meat from bone and skin of entire half of whole roasted chicken

2)  place olive oil in saute pan and saute onion until soft, add garlic and saute several more min.

3)  In crock pot put entire can of chipolte and adobo. Put in juice of two cans corn and rinse chipotles and remove all but one if you don't like very spicy. Add more to your liking. More chipoltes mean more heat. I serve the left over chipoltes on the table for folks who want more heat

4)  add the corn, unrinsed black beans, sauted onion/garlic and shredded chicken to crock pot. Stir and cook on low for 6 to 8 hours.

5)  In side dishes have sour cream, shredded cheese, fresh chopped cilantro, to top soup to your liking.

Crock Pot Sweet Garlic Chicken

Crock Pot Sweet Garlic Chicken

Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

 

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Crockpot Pumpkin Nut Bread

Crockpot Pumpkin Nut Bread

Ingredients:

    1/2 cup vegetable oil
    1/2 cup granulated sugar
    1/2 cup light or dark brown sugar, firmly packed
    2 large eggs, beaten
    1 cup canned pumpkin puree
    1 1/2 cups sifted flour
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 teaspoon baking soda
    1 cup chopped pecans or walnuts

Preparation:
In mixing bowl, combine oil with granulated and brown sugars; blend well. Stir in beaten eggs and pumpkin puree. Sift dry ingredients together; stir into pumpkin mixture then fold in chopped nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can (make sure it will fit in your crockpot with cover on) or use baking dish which holds batter and fits in your crockpot. Place can in crockpot. Cover top of can with 8 paper towels; place lid on crockpot. Bake on HIGH for 2 1/2 to 3 1/2 hours. Do not lift lid until the cake has cooked at least 2 hours.

Slow Cooker Rice Pudding With Mixed Berries

Slow Cooker Rice Pudding With Mixed Berries

Ingredients:

    1 package (6 ounces) dried cranberries
    1 package (4 ounces) dried blueberries
    1 can (12 ounces) evaporated milk
    1 1/2 cups water
    8 ounces frozen orange juice concentrate
    3/4 cup sugar
    1 cup heavy cream
    Dash salt
    1/4 teaspoon ground cinnamon
    1 cup short-grained Arborio rice

Preparation:
Spray the inside of the crockery insert with nonstick cooking spray. Combine all ingredients and pour into the slow cooker. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours, or until rice is tender and mixture has thickened. Stir the mixture about halfway through the cooking time and shortly before it's done.

Crockpot White Beans With Tuna

Crockpot White Beans With Tuna

Ingredients:

    4 tablespoons olive oil
    1 clove garlic, crushed
    1 pound small white beans, soaked overnight drained
    2 cups chopped tomatoes
    2 6-1/2oz can white tuna in water, drained and flaked
    2 sprigs basil, finely chopped, or 1 1/2 teaspoons dried basil
    salt and pepper, to taste

Preparation:
Saute garlic in oil until brown; discard garlic. Combine the garlic flavored oil with beans and 6 cups water (48 ounces) in crockpot. Cover and cook on high 2 hours. Turn heat to low, cover and cook 8 hours. Add remaining ingredients; cover and cook on high for 30 minutes.

Crockpot Shrimp Creole

Crockpot Shrimp Creole

Ingredients:

    1 1/2 c diced celery
    1 cup chopped onion
    3/4 cup chopped bell pepper
    1 can (8 ounces) tomato sauce
    1 large can (28 oz) whole tomatoes
    1 clove garlic, minced
    1 teaspoon salt
    1/4 teaspoon pepper
    4 to 6 drops Tabasco sauce, or a dash or two of ground cayenne, to taste
    1 to 1 1/2 pounds medium shrimp, deveined and shelled

Preparation:
Combine all ingredients in slow cooker except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot boiled rice.

Crockpot Chicken and Sausage Gumbo

Crockpot Chicken and Sausage Gumbo

Ingredients:

    3 tablespoons all-purpose flour
    3 tablespoons oil
    1/2 pound smoked sausage, cut into 1/2 inch slices
    3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
    1 1/2 to 2 cups frozen cut okra
    1 cup chopped onion
    1/2 cup chopped green bell pepper
    3 cloves garlic, minced
    1/4 teaspoon ground cayenne pepper, or to taste
    1/4 teaspoon ground black pepper
    1 can (14.5 ounces) diced tomatoes, undrained
    1 cup frozen medium shrimp, cleaned and cooked
    1 1/2 cups uncooked regular long-grain white rice
    3 cups chicken broth or water

Preparation:
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light reddish brown. Place flour and oil mixture in 3 1/2 to 4-quart slow cooker insert. Add all remaining ingredients except shrimp, rice, and broth or water; stir well. Cover and cook on LOW for 7 to 9 hours. Add the cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice in the broth or water according to package directions. Serve gumbo over the hot cooked rice along with cornbread or biscuits.

Slow Cooker Chive-and-Onion Creamed Corn

Slow Cooker Chive-and-Onion Creamed Corn

 Ingredients
    Reynolds™ Slow Cooker Liners
    4 slices bacon
    4 1/2 cups Green Giant® Niblets® frozen whole kernel corn (from two 1-lb bags), thawed
    1/2 medium red bell pepper, chopped (1/2 cup)
    1/2 cup milk
    1/4 cup butter or margarine, melted
    1 teaspoon sugar
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1 container (8 oz) reduced-fat chive-and-onion cream cheese

Directions:

 1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
   
2 In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
   
3 Mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon in cooker. Refrigerate remaining bacon.
  
4 Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
   
5 Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon. Corn can be kept warm on Low heat setting up to 1 hour.

Oven to Crockpot Cooking Info

Oven to Crockpot Cooking Info

Directions
1
General Oven to Slow Cooker Cooking Time Conversions

15 to 30 minutes oven
1-1/2 to 2-1/2 hours on HIGH or 4 to 6 hours on LOW in slow cooker

35 to 45 minutes oven
2 to 3 hours on HIGH or 6 to 8 hours on LOW in slow cooker

50 minutes to 3 hours oven
4 to 5 hours on HIGH or 8 to 18 hours on LOW in slow cooker

Note: Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
2
General Crockpot Cooking Times for Specific Foods
Pot Roast -- 8-12 hours on LOW or 4 to 5 hours on HIGH

Stew -- 10 to 12 hours on LOW or 4 to 5 hours on HIGH

Ribs -- 6 to 8 hours on LOW

Stuffed Peppers -- 6 to 8 hours on LOW or 3 to 4 hours on HIGH

Brisket -- 10 to 12 hours on LOW

Swiss Steak -- 8 to 10 hours on LOW

Corned Beef & Cabbage -- 6 to 10 hours on LOW or 4 to 5 hours on HIGH

Casserole -- 4 to 9 hours on LOW or 2 to 4 hours on HIGH(stirring occasionally)

Rice -- 5 to 9 hours on LOW or 2 to 3 hours on HIGH

Meat Loaf -- 8 to 9 hours on LOW

Dry Beans -- 1 to 2 hours on HIGH plus 8 to 9 hours on LOW

Soup -- 6 to 12 hours on LOW or 2-6 hours on HIGH

Chicken -- 7 to 10 hours on LOW or 3 to 4 hours on HIGH

Vegetables -- 2 to 4 hours on LOW with liquid added

Baked Potato -- 8 to 10 hours on LOW

Artichoke -- 6 to 8 hours on LOW or 2-1/2 to 4 hours on high(with water)

Note: Remember to check the owner's manual for your particular crockpot for full instructions on usage. The above cooking times are only VERY general guidelines.
3
Oven to Crockpot Conversion General Information


It's difficult to give exact conversion information on translating traditional oven recipes to the crockpot. Below you will find some general guidelines for converting your favorite recipes to the crockpot. Since crockpots vary, you should consult your owner's manual for instructions.


• Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 hours.


• Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish.


• Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in crockpot cooking while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half.


• Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour on HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk.

 • Browning meats before cooking is a personal choice. It is not necessary but it will reduce the fat content of some meats and increase eye appeal if you brown.

Cranberry Sauce with Red Wine and Oranges

Cranberry Sauce with Red Wine and Oranges

Makes 6 servings
Prep. Time: 5-10 minutes
Cooking Time: 2 – 2 ½ hours
Ideal slow cooker size: 2-qt.

12-oz. bag fresh cranberries, rinsed
1 ¼ cups sugar
1 cup dry red wine
1 cinnamon stick
Grated zest of one orange, then cut orange in half
4 whole cloves

1. Combine cranberries, sugar, wine, cinnamon, and zest in slow cooker.
2. Place 2 cloves in each orange half. Push down into cranberry mixture.
3. Cover. Cook on high 2 – 2 ½ hours, or until cranberries pop. Turn off cooker.
4. Discard cinnamon stick and orange halves with cloves.
5. Remove lid and let Sauce cool to room temperature. Serve chilled or at room temperature over low-fat frozen yogurt or angel food cake.

Slow-Cooker Vanilla Yogurt

Slow-Cooker Vanilla Yogurt:

●1 gallon 2% milk (“Skim milk works, but the yogurt will not be as thick. Whole milk makes the yogurt even thicker and richer.”)
●1 cup plain, or vanilla, store-bought yogurt (“You’ll need this as a starter because it has live yogurt cultures.”), OR 1 cup yogurt saved from your last batch of Slow-Cooker Yogurt
●Up to 1 full packet powdered milk (packet size to make 1 quart), optional (for thickening)
●Up to 2 Tbsp., or 2 packets, unflavored gelatin, optional (for thickening)
●Up to 5 Tbsp. vanilla, optional (“This is for flavor. My basic formula is 1 Tbsp. vanilla per quart of yogurt, but you can be flexible with this.”)

1. Turn your slow cooker on Low, plug it in, and add a gallon of milk. Whisk in the optional powdered milk.

If you want to maximize production, add more milk until it comes to within ¾” of the top of the cooker, and add a proportionate amount of powdered milk, if you wish.

Cover and allow milk to heat for 2½ hours.

2. When the time is up, pull the plug on the cooker, and do not plug it in again. Keep your cooker covered.

3. Meanwhile, soften the optional gelatin in ½ cup cool water for 5 minutes, and then transfer it to a double boiler.

4. Heat in the double boiler until the gelatin granules are dissolved, stirring continually. Add a cup or two of the milk mixture from your slow cooker to the gelatin.

5. Stir and heat just until warm, being careful not to overheat the gelatin, since overheating gelatin reduces its gelling properties.

6. Whisk this gelatin mixture into milk in the cooker.

7. Cover and then let it sit for 3 hours.

8. When the 3 hours are up, dip 3 or 4 cups of the milk into a mixing bowl.

9. Whisk the cup of live-culture yogurt into the milk in the bowl.

10. Pour and whisk the bowl contents back into the cooker.

11. Cover. Wrap a large towel (or snuggie) around the cooker to keep the warmth in.

12. Let the mixture sit for 8 hours or overnight.

13. Pour one cup of the new yogurt into a jar and refrigerate until your next batch. (This will be your live-culture yogurt for making fresh yogurt next Sunday.) You can add one small store-bought yogurt to each new batch, along with the saved starter to renew your culture.

14. If you wish, whisk the vanilla into the remaining yogurt.

15. Refrigerate your yogurt in canning jars or other containers.

16. You can add fruit or sweetener as you enjoy the yogurt over the next week or so if you like it that way.

CROCKPOT CORN ON THE COB

 Ingredients
    corn on the cob
    aluminum foil
    crockpot


Directions
1 Husk corn and wrap each ear in aluminum foil.

Place wrapped corn in slow cooker (no water needed). 2 Cover and cook on high for 2 hours. Check corn and cook longer if needed to further soften.