Crockpot Recipes...

I just added 15 new crockpot recipes - for those of you that love their crockpot as much as me.  Enjoy!

Crockpot Honey Mustard Fajita Chicken

4 chicken breasts
1/2 cup prepared yellow mustard
1/2 cup + 2 Tablespoons of honey
1/2 teaspoon of lemon juice
1 medium onion, sliced into larger pieces
1 green bell pepper, sliced into thicker pieces
1 - 8 ounce container of button mushrooms, sliced thick
salt and ground black pepper for seasonings
4 pieces of provolone cheese

Season the chicken breasts with salt and pepper and place the 4 chicken breasts into a 2 1/2 - 4 quart crock pot. In a small bowl mix 1/2 cup of honey and the yellow mustard. Once incorporated add the lemon juice and stir well.

Pour the honey mustard mixture over the seasoned chicken breasts and cook on low for 1 1/2 hours.

After the chicken has cooked for 1 1/2 hours remove the lid and add the onions, peppers and mushroom. Drizzle the 2 tablespoons of honey over top of the veggies.

Cook for an additional 2 - 2 1/2 hours, or until the chicken is done and vegetables are cooked.

Once the chicken was done I placed a chicken breast on a plate, covered it with the onions, peppers & mushrooms and immediately placed a piece of provolone cheese on top to be melting.

Orginated from: http://www.crockpotrecipeexchange.blogspot.com/

Crockpot Rigatoni Bake

1½ pounds lean ground beef (browned & drained well)
4 cups of beef broth (not bullion)
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
1/2 small onion - chopped
1 teaspoon dry oregano
2 teaspoons dry basil
½ teaspoon fennel seed (don't leave out)
2 teaspoons salt
1 tablespoons sugar (don't leave out)
½ teaspoon black pepper
small pinch of red chili flakes (optional)
¾ pound of rigatoni noodles
½ pound of mushrooms (thick sliced)
2 to 3 cups shredded cheese (Colby Jack, Mozzarella...etc)
1 cup of ricotta cheese


Brown the ground beef and onion - drain it very well. In a large crock pot: Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for 4 hours.


After 4 hours, Stir in the DRY unboiled rigatoni, make sure you push them under the sauce (add a little extra hot water if necessary). Add the ricotta to the crock pot by spooning tablespoons of it in random spots and gently push down on the ricotta to submerge it as well (don't stir).


Continue to cook on low for 30 more minutes. Sprinkle the surface with shredded Colby jack cheese and put the lid back on for about 5 minutes or until cheese is nicely melted. Serve.

Originated from: http://www.coleensrecipes.blogspot.com/

Crockpot Shredded Pesto Chicken

This could be used for a number of things - on top of noodles, in a pita/sandwich, as a filler for stuffed shells, on a pizza...etc.

1-1/2 pounds boneless, skinless chicken thighs

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, chopped
3/4 cup - Alfredo Sauce

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried basil leaves

3 tablespoons chicken broth

1/2 cup mayonnaise
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese
1 cup shredded mozzarella cheese

1 (7-ounce) container basil pesto

2 avocados, peeled and chopped*

1 cup cubed Havarti cheese *

Place chicken, onion, garlic, and red bell pepper in 3-1/2 quart slow cooker. Sprinkle with salt, pepper, and basil. Pour chicken broth over all. Cover and cook on low for 4-5 hours or until chicken is done.

Shred chicken right in the crockpot using two forks. Add mayonnaise, pesto, alfredo sauce and cream cheese. 

Let cook for 30 minutes.

 

If having as a sandwich/pita:

Stir in avocados and Havarti cheese.

Open pita bread halves and line with lettuce leaves. Add warm chicken mixture and serve immediately.

Crockpot Ranch Potatoes

2 lbs - Red Potatoes
1 can - Cream of Chicken Soup
1 pkg - Dry Ranch Dressing Mix
1 cup - Sour Cream

Combine all ingredients in crockpot - stir together and cook on low for 6 hours.

Crockpot Cheesey Chicken Spaghetti

16 oz dry spaghetti, cooked
2 lbs - Chicken Breasts
1 lb (16 oz) Velveeta Cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1/2 cup water
1 small onion, diced
salt and pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and pour over Chicken Breasts. Cook on low for 3 -4 hours.  Shred Chicken - stir and cook for an additional 1 hour.  Stir in cooked spaghetti and serve.

Adapted from: http://www.ginnyrecipes.blogspot.com/

Crockpot Lemon Red Potatoes

1-1/2 lbs medium-sized red potatoes
1/4 cup water
2 Tbsp butter, melted
1 Tbsp lemon juice (I added a little more)
3 Tbsp fresh chives, snipped
chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

Cut a strip of peel from around the middle of each potato. Place potatoes and water in slow cooker.
Cover. Cook on high 2-1/2 to 3 hours.
Drain.

Combine butter, lemon juice, chives and parsley. Pour over potatoes. Toss to coat.
Season with salt and pepper.

Crockpot Chinese Pork Ribs

2.5 lb - Pork ribs
3 Tbs - Soy sauce
3 Tbs - Ketchup
2 cloves - Minced garlic
1 Tbs - Ginger
1/3 cup - Orange juice or marmalade
1 Tbs - Chinese five spice

Combine all ingredients and pour a little on the base of your crockpot - add ribs and cover with remaining sauce. Cook on low 8-10 hours.

Serves 6.

Crockpot Beef Stroganoff

2 lb Stew Meat (I'd recommend Beef Sirloin vs. Stew Meat)
2 cans Cream of Chicken Soup
1 can French Onion Soup
1 sm. onion, chopped
1 clove garlic, minced (or equal amount of garlic powder)
1 package Dry Onion Soup Mix
8 oz. sour cream
Place stew meat in crockpot - season with dry onion soup mix.  Stir it all together and pour over stew meat - cook on low for 4-5 hours, adding the sour cream 30 minutes prior to serving.

Serve over egg noodles.

Crockpot French Onion Soup

This crockpot recipe has a few more steps than most - but if you like French Onion Soup....the extra work is well worth it.

3 large or 5 small onions, thinly sliced

3 Tbsp. butter, melted

1 Tbsp. olive oil

1 tsp. sugar

3 tablespoons flour

1/2 tsp. salt

1/4 tsp. pepper

3 tablespoons white wine 

1 tsp. dried thyme leaves

1 bay leaf

2 cans Swanson’s low sodium beef broth
2 cans Campbell’s Beef Consomme
1 packet Lipton’s Beefy Onion Soup Mix
1 loaf french bread, cut into slices
Sliced aged swiss cheese
Shredded parmesan cheese

Coat crockpot with cooking spray and combine onions, melted butter, olive oil, and sugar. Cover crockpot and cook onions on high heat for 20 minutes or until onions begin to brown around the edges. Stir thoroughly.  Add the white wine and cook for an additional 20 minutes.

Sprinkle flour, salt, and pepper over the onions; mix well. Let cook for 15 minutes longer on high.

Add the thyme, bay leaf, broths, consomme and soup mix. Cook on High for 4 hours or Low for 8 hours.

When ready to serve remove bay leaf, put soup in a bowl and place a slice of bread and both of the cheeses on top and put under the broiler until the cheese melts.

Crockpot Salsa Chicken

Eat this on a tortilla, as a topping for nachos, in a taco salad, with chips as a dip....the possibilities are endless.

12 oz jar of salsa

1 package of taco seasoning

1 can Green Giant Chipotle Corn Mix
1 can Rotel
1 can Campbell's Fiesta Nacho Cheese soup

1 (14 1/2 ounce) can black beans, drained

1/4 cup reduced-fat sour cream 

5 boneless skinless chicken breasts

Combine the ingredients and pour over chicken breasts in the crockpot.  Cook on low 4-5 hours - stirring in the sour cream at the end.

Read more: http://www.food.com/recipe/easy-crock-pot-salsa-chicken-16687#ixzz1T3nd3Cs3

Crockpot Spaghetti Casserole

1.5 lbs lean ground beef

1 medium onion chopped

1 26 oz jar of pasta sauce

1/4 cup butter

1/4 cup all purpose flour

12 oz can of evaporated milk

1/2 cup grated parmesan cheese

1/4 tsp pepper

8 ounces uncooked spaghetti, broken into pieces

3 cups shredded Cheddar Cheese

grated parmesan cheese

Cook ground beef and onion in a large skillet, until beef crumbles and is no longer pink. Drain meet and return to skillet. Stir pasta sauce into the beef mixture.

Melt butter in a saucepan over medium-low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cook over medium heat, whisking constantly, for 8 minutes until the mixture has thickened and is bubbly. Remove from heat and stir in 1/2 cup parmesan cheese and pepper.

Spoon one-third of the meat mixture into a lightly greased slow cook. Sprinkle 1 cup of cheddar cheese over white sauce. Repeat layers once. Spread remaining meat mixture over cheese (make sure all sides of the spaghetti are covered). Top with remaining 1 cup cheddar cheese.

Cover and cook on low for 4 hours. Let stand 10 minutes before serving. Serve with parmesan cheese if desired. Enjoy!

 

Originated from:  http://www.tylerstastetests.blogspot.com/

Crockpot Buffalo Chicken Chili

2 lbs boneless, skinless chicken breasts (cut into bite sized pieces)

2 large carrots

3 stalks of celery

1 large red pepper

5 cloves of garlic

5 tbsp chili powder

2 tbsp ground cumin

1 tbsp paprika

1/2 cup of Frank's Red Hot Wing Sauce

2 15 oz cans tomato sauce

1 15 oz can diced tomatoes

1 15 oz can black beans, drained

1 15 oz can chili beans in sauce

salt and pepper to taste

Combine all ingredients in the crockpot - stir - and cook on low for 6-8 hours. 

 

Adapted from: http://www.tylerstastetests.blogspot.com/

Crockpot Orange Cranberry Pork

1 1/2 cup cranberries (fresh or frozen)
2 T agave nectar
1 t. salt
1/4 tsp. dried mustard
1/2 tsp. pepper
1/4 t. ground ginger
1/4 t. ground cinnamon
1 large-ish chopped onion
3 cloves garlic -chopped
6 good-sized pork chops

Combine first nine ingredients - pour over pork chops.  Cook 5-7 hours.

If you're looking for a vegetable add some baby carrots to your crockpot for the last 2 hours.

Crockpot Rustic Chicken

1-1 1/2 pounds chicken tenders
15 ounce can diced tomatoes
15 ounces artichoke hearts
8 ounces sliced mushrooms
1 packet dry chicken gravy mix
1/4 cup chicken broth
Salt/pepper

Combine the chicken broth, tomatoes, artichoke hearts, and gravy in the crockpot. Stir well.
Add the chicken and mushrooms. Stir until evenly covered in the tomato/mushroom sauce. Season lightly with salt and pepper. Cook 8 hours on low*. Serve over rice or egg noodles.

*My crockpot cooks chicken in 4-5 hours, so adjust accordingly.

Originated from: http://www.stephaniecooks.blogspot.com/

Crock Pot Pizza

My mom used to make this a lot for our family when I was a kid - it's a quick, kid-friendly crockpot meal.

1 package (16 ounces) wide egg noodles

1-1/2 pounds ground beef or turkey

1/4 cup chopped onion

1 jar (26 ounces) spaghetti sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1-1/2 teaspoons Italian seasoning

1 package (3-1/2 ounces) sliced pepperoni, halved

3 cups (12 ounces) shredded part-skim mozzarella cheese

3 cups (12 ounces) shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.

Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Originated from: http://www.tasteofhome.com/

Pizza Pork Chops

5 boneless pork chops
1 pinch salt and ground black pepper to taste
5 slices tomato (1/2-inch thick)
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
2 tablespoons olive oil
5 slices mozzarella cheese
Directions

Preheat an outdoor grill for medium heat.

Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.

Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.

Amount Per Serving  Calories: 170 | Total Fat: 11.5g | Cholesterol: 36mg Powered by ESHA Nutrient Database


Originated from: www.Allrecipes.com

Cheesy Italian Meatballs & Marinara Sauce

A crockpot meal - even better that you can double it and make the rest later.


2 tablespoons olive oil
2 onions, chopped fine
2/3 cup tomato paste (equivalent to one 6 oz can.)
8 cloves minced garlic
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
Salt
1/2 cup red wine (I used Cabernet Sauvignon)
2 (28-ounce) cans crushed tomatoes
1 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage, casings removed
2 large eggs
1 1/4 pounds 85 percent lean ground beef
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil
minced fresh Italian parsley for garnish


Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and 1/4 teaspoon salt and cook until golden, about 8 minutes.

Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.

Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.

Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

* To make ahead/freezer meal - Prepare the directions as noted above for sauce however allow the sauce cool and set aside. Prepare the directions as noted above for the meatballs however nestle meatballs in an oven- and freezer-proof baking dish discarding rendered fat; allow to cool. Alternately, you can cool the meatballs and place in a gallon sized freezer bag. Cover the meatballs with the cooled sauce (either in the baking dish or freezer bag). Cover/seal and freeze. When ready to prepare, defrost.

If making in the oven - Preheat oven to 350 degrees. Cover baking dish with foil and place baking dish on a baking sheet. Bake in preheated oven for 45 minutes to 1 hour. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

If making in the slow cooker/crockpot - Place contents of freezer bag in a slowcooker/crockpot. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.


Originated from: Www.Joelens.blogspot.com

Honey Ginger Chicken Tenders

Who knew? Even chicken tenders can be healthy!


1 lb boneless, skinless chicken tenders
2 cups low-fat buttermilk
1/4 cup honey
2cups panko bread crumbs
1/4 cup whole wheat flour
2 tablespoons ground ginger
1 teaspoon seasoned salt
2 teaspoons garlic powder

Combine buttermilk, honey, 1 tablespoon ginger and 1 teaspoon garlic powder in a baking dish. Cup chicken tenders in half or thirds and add to buttermilk. Marinate for 2 hours or overnight.

Preheat oven to 450 F.

Combine panko, ginger, garlic, seasoned salt, and flour in a large bowl. Coat chicken pieces in panko mix, then lay on a wire rack sitting on a baking sheet. Continue with remaining chicken pieces. Spray each pieces with cooking spray or olive oil.

Bake for 10 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.

When finished, drizzle honey over chicken pieces. Yield: 4 servings with 2 tsp of honey drizzle

Nutrition Information (per serving): 277 calories; 3.3 g. fat; 86 mg. cholesterol; 612 mg. sodium; 37.3 g. carbohydrate; 0 g. fiber; 28 g. protein

Originated from: www.preventionrd.com

Jalapeno Popper Chicken

I've been trying to make more "Calorie Conscious" meals - this one fits the bill.  The jalapenos help replace the flavor - plus the Panko makes it "crunch"!

4 – 5 ounce chicken breasts
4 oz reduced-fat cream cheese, softened
1/2 cup part-skim shredded Cheddar or Colby cheese
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1/2 cup bread crumbs
3/4 cup Panko
2 tsp taco seasoning
1 egg

Preheat oven to 350 F and lightly grease a baking dish with nonstick cooking spray.

Heat oil in a small skillet over medium-high heat. Add jalapenos and cook until softened, about 5 minutes. Mix together cream cheese, shredded cheese, and jalapeno peppers. Use a knife to make a pocket in each chicken breast.

Mix together bread crumbs, Panko and taco seasoning on a plate. Whisk egg in a separate bowl. Dip chicken into egg and then into bread crumbs. Repeat with all chicken breasts and place in baking dish.

Bake for 30 minutes. Serve. Yield: 4 servings.

Nutrition Information (per serving): 392 calories; 20.3 g. fat; 153 mg. cholesterol; 526 mg. sodium; 22.5 g. carbohydrate; 1 g. fiber; 43.3 g. protein

Originated From: http://www.preventionrd.com/