Crock pot recipes

Peanut Chicken

1/4 cup peanut butter
2 tbs chopped peanuts
2 tbs soy sauce
1 tbs minced onions
1 tbs minced parsley
1 clove garlic -- crushed
Several drops of red pepper sauce
1/8 tsp ground ginger
4 whole chicken breasts -- skinned & boned
2 tbs soy sauce
2 tbs honey
1 tbs melted butter
1 10 1/2 ounce chicken broth
1 tbs cornstarch

Mix peanut butter, peanuts, 2 tbs soy sauce, onion,
parsley, garlic, pepper sauce, and ginger. Spread on
inside of each chicken breast. Fold in half; close with
small skewer or a toothpick. Place in slow-cooking pot.

Mix remaining 2 tbs soy sauce with honey, butter, and
broth; pour over chicken. Cover and cook on low for 4 to 5
hours. Remove chicken from pot. Turn control to high.
Dissolve cornstarch in small amount of cold water; stir
into sauce. Cook on high for about 15 minutes.

Spoon sauce on chicken and serve.

********

Slow-Cooked Shredded Beef Tacos

1-1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 package taco seasoning mix
10 ounces taco sauce
1 can diced green chilies
1 package taco shells
Toppings: shredded cheese, lettuce, tomato, sour cream.

Place beef and onion in slow cooker. Combine water and
seasoning mix in a small bowl. Pour over beef and onion.
Cook on LOW for 6-8 hours or until tender. Remove meat to
cutting board: shred beef with two forks. Place beef in
large bowl. Stir in taco sauce and chilies. Fill warmed
taco shells with beef mixture. Top with lettuce, tomato,
cheese, and sour cream. Enjoy.

*****

Walnut Raisin Apple Bake

1/2 cup apple cider
juice of 1 lemon
2 teaspoons maple syrup
2 tablespoons raisins
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground walnuts
4 large Macintosh apples, cored

Pour the cider, lemon juice, and maple syrup into an
electric slow cooker.

Combine the raisins, sugar, cinnamon, and walnuts in a
small bowl. Place the apples in the slow cooker. Using a
spoon, fill the center of the apples with the raisin
mixture. Cover and cook on LOW until the apples are
tender, 2 to 3 hours.

Apple Cobbler in the Crock

4 medium tart apples
1/2 cup honey
1 grated rind and juice of 1 lemon
1 dash cinnamon
5 tbs butter
3/4 cup natural cereal with nuts and fruits
Oil to grease pot

Grease side of your crock pot lightly with oil. Core, peel
and slice apples; place in crock. Add sugar, lemon rind,
lemon juice and cinnamon. Combine butter and cereal. Add
to crock; mix thoroughly. Cover. Cook on Low for 6 to 8
hours or High for 2 to 3 hours. Serve with vanilla ice
cream or whipped topping, if desired.

Danish Apple Pudding

1 1/3 cups zwieback (14 slices) -- finely crushed
1/2 cup melted butter
1/2 cup brown sugar -- packed
1 tsp cinnamon
16 ounces can applesauce
1/2 cup chilled whipping cream

Combine zwieback crumbs with melted butter, sugar and
cinnamon. Spoon applesauce into 1-qt. souffle or baking
dish. Top with crumb mixture. Place baking dish in slow-
cooking pot. Cover pot and cook on low for 3 to 4 hours.
Serve warm or chilled. Whip cream; spoon onto pudding.

Potato Soup

7 cups cubed peeled potatoes -- (7 to 7 1/2)
4 cups chicken broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
1 can evaporated milk -- (12 oz)

In a large crockpot, combine first ten ingredients.

Cover and cook on high for 7 hours or until the
vegetables are tender.

Add milk. Stir to blend and heat.

Use a hand mixer to blend some of the "chunks" to thicken
soup. Fix to preference: to thicken further use potato
flakes & to thin soup,add regular milk.

---

Creamy Potato Leek Soup

6 Potatoes, peeled and cubed
1 tb Parsley, chopped
5 c Water
2 Leeks, chopped
1 tb Salt
Pepper
2 Onions, chopped
1/3 c Butter
1 carrot, sliced
13 ounce evaporated milk
1 Stalk celery, sliced
4 Chicken bouillon cubes
Chopped chives

Place all ingredients except milk and chives in crockpot.
Cover and cook on low for 10 to 12 hours or on high for 3
to 4 hours. Stir in evaporated milk during last hour.
Serve topped with chopped chives.

Cheddar Potato Soup

8 potatoes -- cubed
1 tablespoon chopped chives

1 1/2 cups choppe celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 teaspoon paprika
1/4 teaspoon celery seed
1 teaspoon savory
1/2 teaspoon salt
1 cup milk
2 tablespoons flour
2 tablespoons butter
2 1/2 cups grated cheddar cheese

Place potatoes, chives, celery, parsley, onion,
paprika, celery seed, savory and salt in crockpot. Add
water to cover. Cover; cook on high for one hour. Reduce
heat to low; cook 4-5 hours. Combine milk and flour until
smooth. Combine with butter in a saucepan. Cook for 3-4
minutes over medium heat, stirring constantly. Add
cheese and stir until melted. Turn crockpot to high.
Pour in cheese mixture and cook for 15 minutes.

---

Hearty Potato Soup

6 potatoes -- peeled and cubed
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
28 ounces chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 1/2 cups cream or half-and-half

Combine the potatoes, onions, carrots, celery chicken
broth, basil, salt, and pepper in crockpot. Cover; cook
on high for 3-4 hours or until potatoes and carrots are
cooked. Combine the flour and cream until smooth. Stir
into crockpot until mixed. Cook for 30 minutes longer.

Mexican Turkey Wraps

2 pounds frozen turkey thighs -- thawed and skinned
1 4-oz can chopped green chiles
1/3 cup chopped onion
2 tbs Worcestershire sauce
2 tbs chili powder
1 8-oz can tomato sauce
1/4 tsp garlic powder
8 large flour tortillas -- at room temperature
3/4 cup shredded cheddar cheese
2/3 cup sour cream
Diced fresh tomatoes
Shredded lettuce

Place turkey thighs in crockpot. Add tomato sauce,
chiles, onion, Worcestershire, chili powder and garlic
powder. Cover and cook on low for 10 to 12 hours. Remove
turkey from bones; discard bones. Shred turkey and return
to pot. Stir to combine well with sauce. Spoon meat and
sauce onto a tortilla and roll up. Garnish with cheese,
sour cream, tomatoes and lettuce. Repeat with remaining
tortillas.

Spiced Apples with Dried Cherries and Apricots

2 1/2 pounds Granny Smith apples, peeled, cored, and cut
into 8 wedges each
2/3 cup dried cherries
1 (6-ounce) package dried apricots, chopped
1 tsp grated lemon zest (grated lemon peel)
2 tbs fresh lemon juice
1 cup packed brown sugar
1 1/2 tsp ground cinnamon
1 tsp grated nutmeg
1/2 tsp ground coriander
1/4 cup all-purpose flour
1/2 teaspoon salt
4 tbs butter, cut into small pieces
Crunchy Topping
Ice cream, whipped cream, or Cheddar cheese slices

In your crockpot, combine the apples, dried fruits, lemon
zest, lemon juice, brown sugar, cinnamon, nutmeg,
coriander, flour, salt, and butter. Toss until well
mixed.

Cover and cook on the low heat setting about 6 hours or
until the apples are soft but still hold their shape.

Meanwhile, make the Crunchy Topping (see below) and set
aside to cool.

Sprinkle half of the Crunchy Topping over the fruit and
cook, covered, on low 30 minutes longer. Serve with ice
cream, whipped cream, or cheese. Pass the remaining
Crunchy Topping separately.

Crunchy Topping: In a medium saucepan, melt 4 tablespoons
butter. Add 1 cup old-fashioned rolled oats and 1 cup
chopped pecans. Cook over medium heat, stirring
occasionally, 5 minutes. Add 3/4 cup packed brown sugar,
1 1/2 teaspoons ground cinnamon, 1 teaspoon grated
nutmeg, and 1/2 teaspoon ground coriander. Cook 5 minutes
longer.

Orange Cinnamon Chicken

3-4 lb chicken cut into serving pieces
1 cup chicken broth, homemade or canned
1/4 lb butter
2 cups orange juice
1 cup raisins (I used sultanas)
Salt and fresh black pepper to taste
1/4 tsp cinnamon
2 Tbs flour

Heat butter in large skillet, and brown chicken. Remove
chicken pieces to slow cooker as they brown. Combine all
other ingredients, except flour, mix well and pour over
chicken. Cover pot, turn on LOW and cook 4-6 hours, or
until chicken is tender. Remove 1 cup of sauce from the
pot and combine with flour, mixing well. Return sauce -
flour mixture to pot. Turn pot on HIGH, and cook
additional half hour.

Turkey/Chicken White Bean Stew

3 slices thick-cut bacon
1 Tbs olive oil
1/2 cup chopped onion
1 Tbs chopped garlic
1 tsp chopped jalapeno pepper with seeds
1/2 cup chopped carrots
1/2 cup chopped celery with leaves
3/4 tsp salt
1/2 cup chopped canned tomatoes
1 (19-oz.) can cannellini beans, drained and rinsed
2 (14 1/2-oz.) cans chicken broth
2 cups chopped turkey or chicken, cut into 1/2" pieces
1/4 lb. green beans, cut into 1-inch diagonal pieces
1 potato, shredded
2 cups chopped spinach

Cook bacon until crisp; drain. Crumble and set aside.

Heat oil over medium-high heat and add onion, garlic and
jalapeno pepper until onion softens. Add carrots, celery
and salt. Cook until softened slightly.

Place in slow cooker and stir in tomatoes and cannellini
beans. Add broth, turkey or chicken, potato and green
beans. Cook on Low for 6-8 hours.

Add in spinach during the last 30 minutes of cooking time
and turn to High.

Sprinkle each individual bowl with reserved bacon.

Note: Chicken may be substituted for the turkey. The
chicken may be boneless breasts, cut into pieces, or
tenders and does not have to be cooked ahead of time.

Serves 6-8.

Swiss Crab Casserole

3 Tbs butter
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 Tbs flour
3 chicken bouillon cubes
2 1/2 cups boiling water
1 cup quick-cooking rice
2 7 oz. cans crabmeat -- drained and flaked
2 cups shredded Swiss cheese
1 4 oz. can sliced mushrooms -- drained
1/4 cup sliced pimento-stuffed green olives
1 cup buttered bread crumbs
1/2 cup shredded Swiss cheese

In skillet, melt butter and lightly saute celery, onion,
and green bell pepper. Remove from heat and blend in
flour. Dissolve bouillon cubes in boiling water. Add to
skillet and bring to boil, stirring constantly. Cook
sauce over medium heat for about 2 minutes or until
slightly thickened. Lightly toss remaining ingredients
except buttered crumbs and 1/2 cup shredded Swiss cheese
in crockpot. Add sauce; stir lightly to blend. Cover and
cook on High for 3 to 5 hours.

Pour contents of crockpot into shallow heatproof serving
dish. Cover with buttered bread crumbs and sprinkle with
1/2 cup shredded cheese. Set under broiler until cheese
is melted and bread crumbs are crunchy brown.

Simple Crock Pot Roast

1 roast
1/2 can frozen orange juice or frozen apple juice
1/4 cup water

I salt and pepper by sight, taste when roast is tender
and add as needed. I cook on low temp until tender. Makes
a different and delicious roast.

Friends, it doesn't get much simpler than that -- though
next Thursday I'll share a recipe that is even easier. :)

-- Chet

Turkey and Beef Chili

1 pound ground turkey
1/2 pound ground chuck
30 ounces tomato sauce
24 ounces V-8 tomato-vegetable juice
1/2 cup chopped onion
1/2 cup chopped celery
1 tbs chili powder
1 cup chopped green pepper
1 cup chopped mushrooms
1 small jalapeno pepper -- (optional)
14 ounces stewed tomatoes
1/2 cup uncooked wild rice
2/3 cup brown sugar or honey
14 ounces chili beans
1 ounce chili seasoning mix

Brown ground turkey and ground beef. Drain well. Place
all other ingredients in a slow cooker and add the meat.
Cook on LOW for 6 to 9 hours. Serve with crackers or
cornbread.

Green Bean and Potato Casserole

6 cups fresh trimmed and cut green beans (about 2 lbs)
OR 2 16-ounce packages frozen cut green beans
4 to 6 medium red potatoes, sliced about 1/4-inch
1 large onion, sliced
1 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup or other cream soup,
undiluted
or 1 cup homemade seasoned white or cheese sauce
Butter

Spray the pot with cooking spray or lightly grease with
butter. Layer sliced potatoes, sliced onion and green
beans, sprinkling with dill and salt and pepper as you
go. Dot with butter, about 1 tablespoon total, and add
about 2 tablespoons of water. Cover and cook on HIGH for
4 hours (LOW, about 8 hours). Stir in soup or sauce; turn
to LOW and cook an additional 30 minutes or leave on WARM
(Smart-Pot) until serving time or up to 4 hours. Serves 6
to 8. Note: Add bits of cooked bacon or veggie bacos for
extra flavor.

Crockpot Cherry Cobbler

1 16-oz can cherry pie filling
1 pkg cake mix for one layer cake
1 egg
3 Tbs evaporated milk
1/2 tsp cinnamon

Put pie filling in lightly buttered 3 1/2-quart
crockpot and cook on high for 30 minutes. Mix
together the remaining ingredients and spoon
onto the hot pie filling. Cover and cook for 2-
3 hours on low.

They don't come much easier than that, do they?

Wild Rice Casserole

1 1/2 cups uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 Tbs snipped parsley (optional)
4 cups water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 cup butter, melted

Combine all ingredients. Pour into your lightly greased
crockpot. Cover, cook on high 2 1/2 hours, stirring
occasionally.

Potato Soup

7 cups cubed peeled potatoes -- (7 to 7 1/2)
4 cups chicken broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
1 can evaporated milk -- (12 oz)

In a large crockpot, combine first ten ingredients.

Cover and cook on high for 7 hours or until the
vegetables are tender.

Add milk. Stir to blend and heat.

Use a hand mixer to blend some of the "chunks" to thicken
soup. Fix to preference: to thicken further use potato
flakes & to thin soup,add regular milk.

---

Creamy Potato Leek Soup

6 Potatoes, peeled and cubed
1 tb Parsley, chopped
5 c Water
2 Leeks, chopped
1 tb Salt
Pepper
2 Onions, chopped
1/3 c Butter
1 carrot, sliced
13 ounce evaporated milk
1 Stalk celery, sliced
4 Chicken bouillon cubes
Chopped chives

Place all ingredients except milk and chives in crockpot.
Cover and cook on low for 10 to 12 hours or on high for 3
to 4 hours. Stir in evaporated milk during last hour.
Serve topped with chopped chives.

Cheddar Potato Soup

8 potatoes -- cubed
1 tablespoon chopped chives

1 1/2 cups choppe celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 teaspoon paprika
1/4 teaspoon celery seed
1 teaspoon savory
1/2 teaspoon salt
1 cup milk
2 tablespoons flour
2 tablespoons butter
2 1/2 cups grated cheddar cheese

Place potatoes, chives, celery, parsley, onion,
paprika, celery seed, savory and salt in crockpot. Add
water to cover. Cover; cook on high for one hour. Reduce
heat to low; cook 4-5 hours. Combine milk and flour until
smooth. Combine with butter in a saucepan. Cook for 3-4
minutes over medium heat, stirring constantly. Add
cheese and stir until melted. Turn crockpot to high.
Pour in cheese mixture and cook for 15 minutes.

---

Hearty Potato Soup

6 potatoes -- peeled and cubed
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
28 ounces chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 1/2 cups cream or half-and-half

Combine the potatoes, onions, carrots, celery chicken
broth, basil, salt, and pepper in crockpot. Cover; cook
on high for 3-4 hours or until potatoes and carrots are
cooked. Combine the flour and cream until smooth. Stir
into crockpot until mixed. Cook for 30 minutes longer.

Rice, Corn, and Spinach Casserole

10 oz. package frozen chopped spinach, partially thawed
but not drained
1 1/2 cups favorite uncooked rice
10 3/4 ounces canned cream of mushroom soup
2 cups water
4 ounces canned diced green chiles
15 1/4 ounces canned whole kernel corn -- drained
1/2 tsp garlic powder
1 cup shredded sharp Cheddar cheese

In your crockpot, combine the undrained spinach, rice,
undiluted soup, water, chiles, corn, and garlic powder.
Mix well.

Roasted Turkey Breast Stuffed with Herbs

Courtesy of Crockery Favorites:
Traditional American Recipes
by Frances Towner Giedt

1 4 to 5 lb boneless turkey breast -- with skin
OR 2 1/2 lb boneless turkey breast for 3 1/2 qt cooker
1/2 cup Italian parsley -- chopped
1 tbs fresh thyme leaves OR 1 tsp dried, crumbled
1 tbs grated lemon rind
2 tart apples -- peeled, cored, chopped (2 cups)
4 medium leeks (white part & 1-inch pale green),
rinsed, sliced thinly (4 cups)
1 cup chicken broth
1/2 cup dry white wine
2 tbs butter -- room temperature
2 tbs all-purpose flour

Rinse turkey breast and pat dry. Lightly pound breast
and, with your fingers, separate skin from breast meat.
Combine parsley, thyme, and lemon rind. Rub turkey inside
and under the skin with the herb mixture; replace skin
and tie in place with kitchen twine.

Arrange apples and leeks in bottom of 5-quart or larger
slow cooker (for a smaller slow cooker, use a 2 to 2 1/2
pound turkey breast). Top with turkey breast, skin side
up. Drizzle lemon juice over turkey breast. Cover and
cook on low for 8 to 10 hours or on high for 3 1/2 to 4
hours, until tender.

Transfer breast to a serving platter and keep warm.
(Brown for 5 minutes under a preheated broiler for
browned skin.) Let turkey breast stand for 10 minutes
before carving.

Turn setting to high. Whisk broth and wine into the
juices in the slow cooker. In a small bowl, combine the
butter and flour. Whisk into the slow cooker and cook,
uncovered, stirring occasionally, until thickened and
bubbly, about 15 minutes. Cook and stir for another
minute. Pour sauce into a serving dish and spoon over
breast slices. Serves 8.

Stuffed Honeyed Sweet Potatoes

5 sweet potaotes
1/2 cup soft butter
1/4 cup light cream
2 Tbs honey
2 Tbs dark rum
1/2 tsp cardamom
1/4 tsp sea salt
2 tbs walnuts -- chopped

Wash potatoes; drain excess water. Place damp potatoes in
slow-cooking pot. Cover and cook on Low 5 to 6 hours or
until done.* Cut off the top third of each potato
lengthwise and scoop out, leaving a 1/4-inch shell. Mash
potato pulp with butter, cream, honey, rum, cardamom, and
salt. Return mixture to shell. Top with walnuts.

Arrange in shallow baking sheet. Bake in 425 F oven for 15
minutes.

*If desired, potatoes may be refrigerated at this point,
then scooped out and filled just before serving. Add about
5 or 10 minutes to baking time if potatoes are cold.

Weight Watchers core stew recipe (loose 73 lbs on this program, and knocked 12" off your waist). I have many of these items in my "preps."

Core Stew Recipe
For a 6 qt crock pot (I use a 3 qt. crock pot and cut it in half before adding the beef -- wife is vegetarian)

1 can diced tomatoes (I use jalapeno or green chili flavored)
1 can black beans (strained)
1 can red kidney beans (strained)
1 can mushrooms
1 can chopped green chilies (optional)
1/2 cup frozen pearl onions
1/2 cup frozen peas
1/2 cup barley (or 1 cup diced potatoes)
1 cup frozen whole kernel corn
1 cup fresh chopped carrots
1 cup fresh chopped celery
1/2 T chili powder (or to taste)
1/2 T black pepper
1/4 T crushed red pepper flakes
?pinch? of salt
If there?s any room left in the crock pot fill to top with tomato puree or crushed tomatoes

Cook on high for 2 1/2 ? 3 hours, then add as much stewing beef as can fit (1 to 1 1/2 lbs) and set on warm overnight.