Best Slow Cooker Recipes

Try Some of the Best Slow Cooker Recipes including Chicken Beef, and Dessert recipes for Slow Cookers.
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Cajun spices and hot pepper sauce add a fiery kick to this beef roast!


Ingredients

    * 1  2 to 2 1/2 pound boneless beef chuck roast
    * 1  tablespoon Cajun seasoning
    * 1  10 ounce package frozen whole kernel corn
    * 1  large bell pepper(Your choice of color), chopped
    * 1  medium onion, chopped
    * 1  teaspoon sugar
    * 1/2 teaspoon bottled hot pepper sauce
    * 1/8 teaspoon ground black pepper
    * 1 (14 1/2 oz) can diced tomatoes, undrained

Directions

1. Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3 1/2 to 4 1/2 quart slow cooker.

2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.

3. Cover; cook on LOW 8 to 10 hours or HIGH for 4 to 5 hours.

4. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables. Makes: 6 servings




Ingredients

    * 1  2 1/2 to 3-pound boneless beef chuck pot roast
    * 1  tablespoon cooking oil
    * 2  cups sliced carrots (2)
    * 2  cups chopped onions (2 large)
    * 1  cup sliced celery (2 ribs)
    * 3/4 cup chopped kosher style dill pickles
    * 1/2 cup dry red wine or beef broth
    * 1/3 cup German-style mustard
    * 1/2 teaspoon coarse ground black pepper
    * 1/4 teaspoon ground cloves
    * 2 bay leaves
    * 2 tablespoons all purpose flour
    * 2 tablespoons dry red wine or beef broth
    *   Hot cooked noodles
    *   Snipped fresh parsley (optional)

Directions

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2 or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.

2. In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.

3. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

4. For gravy: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked noodles If desired, sprinkle with parsley.

 Makes 8 servings.

Crock Pot Easy Beef Roast

Posted by Internet News | 2:53 AM |

Ingredients:
 2 1/2 lb beef roast
1 envelope dry onion soup mix
1 (10 3/4 oz) can condensed cream of mushroom soup, undiluted
1/3 cup A-1 Steak sauce

Directions:

Place roast in crock pot
Mix together remaining ingredients and pour over roast.
Cover pot and cook on LOW 7 to 8 hours.


Enjoy!




 

Slow Cooker Venison Stew

Posted by Internet News | 10:13 AM |

Ingredients


  • 3 stalks celery, diced
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons vegetable oil
  • 2 pounds venison stew meat
  • salt and pepper to taste
  • dried oregano to taste
  • dried basil to taste
  • 1 (15 oz) can tomato sauce
  • 1/2 cup dry red wine
  • 1/2 cup water

Directions

  1. Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
  2. Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

Best Slow Cooker Kalua Pork

Posted by Internet News | 7:29 AM |



Ingredients: 

  • 1 (6 pound) pork butt roast
  • 1 1/2 tablespoons Hawaiian sea salt
  •  2 tablespoons  liquid smoke flavoring

Directions

  1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
  2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Yield 12 servings

Slow Cooker Pork Carnitas

Posted by Internet News | 5:08 AM |

The word carnitas in Spanish literally means “little meats”. In this case the meat is shredded into little pieces. This is a favorite southwestern dish.

Ingredients

1 pork tenderloin or pork shoulder (about 1 pound), trimmed of excess fat.
1/2 cup chicken broth
1/2 cup salsa, such as Pace
1 tablespoon tomato paste
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper

1. Place meat into slow cooker that has been coated with cooking spray.


2. Combine the remaining ingredients in a bowl,pour over the pork and cover.
Cook on LOW 6 hours.

Serve the pork as a main dish, spooning the sauce over it; or shred the pork and serve it as a filling for tacos. Remaining liquid in cooker may be used as a sauce if desired.

Ingredients

* 1 package (16 ounces) frozen corn, thawed
* 1 package (16 ounces) frozen broccoli florets, thawed
* 4 ounces processed cheese (Such as Velveeta), cubed
* 1/2 cup shredded cheddar cheese
* 1 can (10 1/4 oz)condensed cream of chicken soup, undiluted
* 1/4 cup milk

Directions

* In a 4 qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture. Cover and cook on LOW for 3 to 4 hours or until heated through. Stir before serving. Yield: 8 servings.

Slow Cooker Zucchini Bread

Posted by Internet News | 1:04 PM |

If you are looking for the best zucchini bread recipe, then you have found it!

Ingredients

1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1 1/2 cup flour
1 1/2 teaspoon cinnamon
2 eggs
1/2 cup oil
1 cup sugar
1 1/2 teaspoon vanilla
2 cups zucchini, shredded
1/2 cup nuts, chopped

1. Sift salt, baking soda, baking powder, flour and cinnamon together, set aside.

2. Mix eggs, oil, sugar and vanilla until blended. Sift in dry ingredients and mix until moistened. Fold in zucchini and nuts.

3. Place in a greased and floured mold or slow cooker insert pan. Place in slow cooker, cover and cook on high for 2-3 hours.

Slow Cooker Ham Casserole

Posted by Internet News | 4:33 AM |


1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cups cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cup milk
1 cup uncooked instant rice
1 celery rib, chopped
1 small onion, chopped


In a slow cooker, combine broccoli and ham.
Combine the soup, cheese sauce, milk, rice, celery and onion; stir into
the broccoli mixture. Cover and cook on low 4-5 hours or until rice is
tender. 4 servings.


Crock Pot Apple Cheesecake

Posted by Internet News | 11:37 AM |

  • 1 cup graham cracker crumbs
  • 1/2 teaspoon cinnamon
  • 2 tablespoon sugar
  • 3 tablespoon butter, melted
  • 1/4 cup finely chopped pecans or walnuts
  • 1/4 cup brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 3 tablespoon heavy whipping cream
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 1 large apple, thinly sliced (about 1 1/2 cups)
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 1 tablespoon finely chopped pecans or walnuts
  • 16 oz cream cheese

Instructions
1. Combine graham cracker crumbs, 2 tablespoons sugar, cinnamon and butter; pat into a 7-inch spring form pan.

2. Beat granulated white sugar and brown sugar into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand
electric mixer.

3. Pour mixture into the prepared crust.

4. Combine apple slices with remaining sugar, cinnamon and nuts; place topping evenly over the top of cheesecake.

5. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the slow cooker. Cover and cook on HIGH for 2 1/2 to 3 hours.

6. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving.



Slow Cooker Short Ribs

Posted by Internet News | 8:48 AM |


Ingredients
  • 3 1/2 pound beef short ribs
  • 1 tablespoon vegetable oil
  • 1 large onion, cut into wedges
  • 1 cup water
  • 1 cup tomato ketchup
  • 1/3 cup red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dry mustard
  • 2 teaspoon salt
  • 4 medium potatoes, peeled
  • 4 medium carrots, pared, cubed
  • 1 tablespoon cornstarch, optional
  • 1/4 cup water
Instructions
  1. Mix all ingredients and cook on low for 6-8 hours.

Slow Cooker Beef Lo Mein

Posted by Internet News | 12:24 PM |


Ingredients

  • 12 ounces dried lo mein noodles, Chinese egg noodles, or fettuccine
  • 1 large onion, sliced
  • 1 tablespoon cooking oil
  • 1 16-ounce package frozen broccoli, carrots, red peppers, celery, water chestnuts, and mushrooms stir-fry vegetables
  • 2 cups Shredded Beef Master Recipe (see below)
  • 1 12.1-ounce jar stir-fry sauce
  • 1 4-ounce can (drained weight) sliced mushrooms, drained
  • 1/3 cup coarsely chopped cashews
  • 2 green onions, cut into thin strips

Directions

1. Make the Shredded Beef Master Recipe (below), in your Slow Cooker.

1. Prepare noodles according to package directions; set aside.

2. In a large skillet or wok, cook and stir sliced onion in hot oil over medium-high heat for 2 minutes. Add frozen stir-fry vegetables; cook and stir about 5 minutes more or until crisp-tender. Add shredded beef, stir-fry sauce, and mushrooms. Heat until bubbly. Serve over noodles. Top with cashews and green onion. Makes 4 to 6 servings.

Shredded Beef Master Recipe: Trim fat from a 3 to 3-1/2 lb. boneless beef chuck pot roast. Cut 2 large onions into thin wedges and mince 2 cloves of garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine one 14-ounce can broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.


Ingredients:

  • 1 (20 ounce) bag refrigerated sliced potatoes
  • 2 cups diced ham
  • 1 yellow onion, thinly sliced
  • 1 (2 ounce) jar diced pimientos
  • 1 (8 ounce) container garden vegetable flavored cream cheese
  • 1 (12 ounce) can evaporated skim milk
  • 2 tablespoons flour
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup bacon bits
  • 1/2 cup cornflake crumbs
  • Sliced green onions
Directions:
In 4 quart electric slow cooker, combine the potatoes, ham, sliced onion and pimientos. Meanwhile, in microwave-safe bowl, place the cream cheese, evaporated milk, flour and nutmeg. Heat on HIGH (100% power) 1 to 1 1/2 minutes or until smooth and slightly thickened. Pour cheese mixture over the potatoes and ham. Cover and cook on LOW 5 to 6 hours or until potatoes are tender. Before serving, stir in bacon bits and sprinkle with corn flakes and green onions.

Serves: 6


Ingredients:

  • 2 3/4 cups water
  • 3/4 cup long-grain white rice
  • 1 can (15 ounces) cream of coconut, (not coconut milk)
  • 1 can (12 ounces) evaporated milk
  • 2/3 cup sweetened flaked coconut, (optional)
  • 1 tablespoon dark rum, (optional)

Directions

  1. In 4 1/2 to 6 quart slow-cooker bowl, stir water, rice, cream of coconut and evaporated milk until combined. Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or on high setting 2 1/2 to 3 hours.
  2. If you like, while pudding cooks, toast coconut: Heat nonstick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate.
  3. Remove bowl from slow cooker. Stir in rum, if using. Let pudding stand 10 minutes. Transfer pudding to serving bowl. If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.
  4. To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut if using.

Ingredients:

* 2 cups crab meat, flaked and picked
* 2 cups milk
* 2 cups half-and-half
* 3 tablespoons butter
* 2 strips of lemon peel
* 1/4 teaspoon ground nutmeg, or to taste
* salt and pepper
* 2 tablespoons dry sherry
* 1/2 cup saltine crackers

Preparation:
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in sherry and cracker crumbs to thicken.
Makes about 6 to 8 servings

Crock Pot Oriental Stew

Posted by Internet News | 5:39 AM |

1/2 teaspoon five spice powder
1 carrot, sliced
1 star anise
1 medium onion, chopped
1 1/2 cinnamon sticks
1 1/2 teaspoons sugar
2 cloves garlic, minced
2 cups beef broth
2 tbs vegetable oil
2 1/2 lbs beef stew meat
3 slices fresh ginger root
3 tbs soy sauce

Directions:

Heat oil in wok over high heat.

Add the ginger, garlic, and onion. Stir fry for 1 minute.

Add beef chunks and carrots, and continue to stir fry for 2 to 2 1/2 minutes on high heat.

Add remaining ingredients and mix well.

Transfer to crock pot and cook on LOW 6 to 8 hours.

Serve over rice.

Enjoy!


Ingredients
  • 1 cup pecans, coarsely chopped
  • 3 large eggs
  • 8 slices raisin bread, diced
  • 2 cup half and half or milk
  • 2 medium green apples
  • 1/4 cup bourbon or brandy
  • 1 cup sugar
  • 1/4 cup butter or margarine, melted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg, for garnish
Instructions

1. Preheat oven to 350 degrees F. Spread pecans in a shallow
baking pan and bake until golden, about 8 to10 minutes, stirring occasionally.

2. Meanwhile, place bread cubes in a greased 3 quart or larger
slow cooker.

3. Peel, core and thinly slice the apples.

4. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy.

5. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter.

6. Cover and cook on LOW until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.

7. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream if desired.




Slow Cooker Beef Bourguignon

Posted by Internet News | 5:36 PM |


INGREDIENTS:

1 lb. bacon, cooked, reserve grease
3 lbs. beef stew meat
1 bottle red wine
1 lb. onions, chopped
1 lb. celery, sliced
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour

DIRECTIONS:

Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf. Salt and pepper to taste.

Cook on LOW 8 to 10 hours


Ingredients

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup granulated sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
Dash hot pepper sauce, or to taste.

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder and hot sauce; pour over roast.

2. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.

Serve with buttered egg noodles and sugar snap peas and you've got a meal!

Servings: 8

Slow Cooker Shrimp Dip

Posted by Internet News | 11:00 AM |

Ingredients:

1 slice bacon (fried crisp and crumbled),(Reserve grease)
3 medium onions, chopped
1 garlic clove, minced
4 jumbo shrimp, peeled, deveined and coarsely chopped
1 medium size tomato, peeled and chopped
3 cups Monterrey Jack cheese, shredded
4 drops Tabasco sauce
1/8 tsp cayenne (red) pepper
dash of black pepper

Directions:

Saute onion and garlic in bacon drippings. Drain on paper towel

Combine all ingredients except shrimp in slow cooker.

Cover and cook on LOW 1 hour or until cheese is melted.

Thin with milk if too thick. Serve with chips.

Yield: 3 to 4 cups

Slow Cooker Italian Beef Stew

Posted by Internet News | 7:25 AM |

Ingredients:

1 1/2 lbs beef stew meat
2 to 3 carrots, sliced
3 to 4 ribs celery (sliced in 3/4 to 1 inch thickness)
1 1/2 cups coarsely chopped onion
1 (14 1/2 oz) can stewed or diced tomatoes
1/3 cup Minute Tapioca
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp Worcestershire sauce
1/2 tsp Italian seasoning

Combine all ingredients in slow cooker.
Cover and cook on LOW 8 to 10 hours.

Yield: 6 Servings

Slow Cooker HOT Chili Dip

Posted by Internet News | 5:15 AM |

Ingredients

  • 1 (24 ounce) jar salsa
  • 1 (15 ounce) can chili with beans
  • 2 (2.25 ounce) cans sliced ripe olives, drained
  • 12 ounces process American cheese, cubed
  • Tortilla chips

Directions

  1. In a small slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on low for 1to2 hours or until cheese is melted, stirring halfway through. Serve with chips.
Yields 16 servings

Crock Pot Bloody Mary Chili

Posted by Internet News | 11:08 AM |

Ingredients:

2 cans (15 ounce) pinto beans

3
to 4 medium tomatoes, coarsely chopped
2
pounds coarsely ground chuck
2
medium onions, coarsely chopped
1
large bell pepper, coarsely chopped
2
cloves garlic, crushed
1/2
tsp. cayenne pepper, or to taste
salt and pepper to taste
1
bottle Bloody Mary mix

Place all ingredients into crock pot using 1/2 of the bottle of Bloody Mary mix.
Cover and cook on LOW about 4 to 6 hours. Add more Bloody Mary mix to taste.


Ingredients

  • 1 (8 ounce) package processed cheese food (such as Velveeta®)
  • 2 tablespoons reduced fat cream cheese
  • 1 1/2 cups sour cream
  • 1/2 cup cooked small shrimp
  • 1/2 cup cooked crab meat, flaked
  • 1/2 cup cooked lobster, flaked
  • 2 teaspoons seafood seasoning (such as Old Bay®)
  • 1 teaspoon Worcestershire sauce
  • 1 loaf (1/2 inch-thick) slices French bread, lightly toasted

Directions

  1. Combine processed cheese food, cream cheese, sour cream, shrimp, crab, and lobster in a crock pot. Cover and cook on Low heat until cheese is melted, about 1 hour, stirring occasionally to break up lumps. Once the cheese is melted, stir in seafood seasoning and Worcestershire sauce. Serve with French bread.
Yield: 10 Servings


Ingredients

  • 1 pound beef stir fry strips
  • 2 14 ounce cans beef broth
  • 2 cups water
  • 2 medium red or green sweet peppers, cut into 1/2-inch pieces
  • 1 8 ounce can sliced water chestnuts, drained and chopped
  • 6 green onions, cut into 1 inch pieces
  • 3 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 5 to 6 ounces dried Chinese noodles
  • Green onion, cut into thin strips (optional)

Directions

1. In a 3 1/2 or 4 quart slow cooker combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.

2. Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips. Makes 6 servings.

Slow Cooker Sauerbraten

Posted by Internet News | 7:00 PM |


One of Germany's best known dishes is sauerbraten or "sour roast." Similar to pot roast with a typical sweet and sour taste.

Ingredients:
1 cup cider vinegar
3/4 cup red wine vinegar
2 tsp salt
1/2 tsp black pepper
6 whole cloves
2 bay leaves
1 tablespoon mustard seeds
3 1/2 lb boneless top round roast
20 gingersnaps(about 5 oz.), crushed

Directions:
1. Combine vinegars, salt, pepper and mustard seed in a large bowl. Place roast in bowl; cover
and refrigerate overnight turning once.

2. Place roast and marinade in slow cooker and cook on HIGH for 6 hours or LOW 8 hours.

3. Remove roast to platter and keep warm. Strain liquid from slow cooker and stir in crushed gingersnaps until well blended. Slice roast and serve with mashed potatoes and salad if desired.

Makes 10 servings

Slow Cooker Harvest Roast

Posted by Internet News | 4:37 PM |


Ingredients:

  • 6 slices bacon, halved crosswise
  • 2 pounds red skinned or Yukon gold potatoes, peeled and cut in 2 inch pieces
  • 1 small rutabaga, cut in 2 inch pieces
  • 4 to 6 carrots, peeled, cut in 2 inch lengths, halved lengthwise
  • Salt and pepper
  • 1 teaspoon dried leaf thyme, divided
  • 1 boneless beef chuck roast, about 3 pounds
  • 1 bag, about 16 ounces, frozen small white onions
  • 8 ounces mushrooms, scrubbed and left whole, halved if large
  • 1 1/2 cups beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 to 3 tablespoons cold water

Preparation:

Place bacon over the bottom of the crock pot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

Separate fat and broth using a fat separator, or skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.

In a cup of small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

Serves 6


Ingredients

  • 1 (3 pound) boneless pork roast
  • 2 teaspoons seasoned salt
  • 1 teaspoon ground black pepper
  • 1 (20 ounce) can pineapple chunks, undrained
  • 1 can whole cranberries
  • 1 cup terriyaki sauce

Directions

  1. Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice and cranberries, pour terriyaki sauce over all.
  2. Cover, and cook 7 hours on Low.

Slow Cooker Pork Chili

Posted by Internet News | 11:32 AM |

Ingredients

* 1 pound dried black beans, soaked in cold water overnight
* 2 poblano peppers
* 3 slices bacon
* 5 pounds meaty country style pork ribs
* 2 cups chopped white onion
* 1 red bell pepper, chopped
* 2 tablespoons chopped garlic
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1/2 teaspoon dried oregano, crumbled
* 1 can (28 oz.) crushed tomatoes in thick puree
* 1 cup strong brewed coffee
* 1/2 cup chopped cilantro, plus sprigs for garnish
* Lime wedges, for garnish
* 1 sliced avocado for garnish
* 1 sliced red onion for garnish

Directions

1. Rinse and drain beans in a colander. Pick over beans and transfer to slow cooker.

2. Roast poblanos over a gas flame or broil, turning with metal tongs, until just charred all over (about 3 minutes). Transfer to a bowl and tightly cover with plastic wrap. Let stand at room temperature 15 minutes. Remove plastic wrap and using paper towels, rub skins off poblanos; stem, halve, seed, and chop.

3. Cook bacon in a large skillet over moderate heat, turning, until crisp. Transfer to paper towels to drain, reserving fat in skillet. Crumble bacon and reserve for garnish.

4. Rinse pork and pat dry; season with salt and pepper. Heat reserved bacon fat in skillet over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides (about 7 minutes). Transfer to a plate. Add onion, chiles, bell pepper, garlic, chili powder, cumin, and oregano; cook over moderate heat 2 minutes; stirring and scraping up any brown bits from bottom of skillet. Transfer to slow cooker along with tomatoes with puree and the coffee. Nestle ribs in bean mixture and cook, covered, on low heat until ribs are very tender, about 6 hours. Pull meat from bones and discard bones. Stir in cilantro. Salt and pepper to taste.

5. Ladle chili into serving bowls. Garnish with bacon, cilantro sprigs, lime wedges, avocado and red onion.

Makes 8 servings.


Slow Cooker Tamale Pie

Posted by Internet News | 3:37 PM |

Ingredients:

3/4 cup yellow cornmeal
1 cup of milk
1 egg slightly beaten
1 pound extra lean ground beef
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon seasoned salt
1 can (14 to 22 oz.) chunky picante sauce
1 can (16 oz.)whole kernel corn, drained
1 can (2.25 oz.)sliced ripe olives, drained
1 cup shredded Cheddar cheese

Directions:

1. In a large bowl mix cornmeal, milk and egg.

2. Stir in meat, chili powder, cumin, salt, salsa, corn, and olives.

3. Cover and cook on High 3 to 4 hours.

4. Sprinkle cheese over top, cover and cook another 5 minutes.

Serves 6 to 8

Ingredients:

12 Large cabbage leaves
1 lb Lean ground beef
1 Beaten egg
1 cup Cooked rice
1/4 cup Milk
8 oz Tomato sauce
1/4 cup Finely chopped onions
1 tsp Brown sugar
1 tsp Salt
1 tsp Worcestershire sauce
1/4 tsp Pepper
1 tbs Lemon juice

Method:
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-pot. Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours.

Yield: 6 Servings

Slow Cooker Irish Stew

Posted by Internet News | 6:02 PM |

Ingredients:

2 large onions, sliced
2 1/4 lbs. lamb neck pieces
2 tsps mixed dried herbs
salt & freshly ground black pepper
2 to 3 large potatoes, peeled and sliced
2 cups chicken stock
1 Tbs fresh parsley, chopped (for garnish)

Place one quarter of the onions in slow cooker and place the lamb on top. Sprinkle with herbs and season well.

Combine remaining onions and potatoes and place over lamb. Season well, pour over stock and cook for 5 1/2 hours on HIGH.

Serve your choice of Vegetables

Serves: 4

Slow Cooker Apple Streusel

Posted by Internet News | 8:47 AM |


This easy to make dessert recipe is perfect for the crock pot.

Ingredients
  • 8 tart apples, peeled and sliced
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup milk
  • 2 tablespoon butter or margarine, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup Bisquick
  • 1/3 cup brown sugar
  • 3 tablespoon cold butter or margarine
1. Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in crock-pot.

2. Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup Bisquick. Spoon
over apples.

3. combine the 1 cup Bisquick and brown sugar together. Cut the cold butter into mixture until crumbly. Sprinkle mixture over the top of the apple mix in the crock pot.

4. Cover and cook on low 6-7 hours or until the apples are soft.





Ingredients
1 2 to 2 1/2-pound boneless beef chuck roast
2 medium onions, cut into wedges
1 8 ounce can tomato sauce
1/4 cup water
1 tablespoon yellow mustard
1 to 2 teaspoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
2 tablespoons cold water.


1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Top with onions. In a small bowl, combine tomato sauce, the 1/4 cup water, the mustard, horseradish, salt, and pepper; pour over meat and onions.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Transfer meat and onions to a serving platter. For sauce, transfer juices from cooker to a small saucepan. Skim off fat. In a small bowl, stir together flour and the 2 tablespoons cold water. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with meat and onions. Makes 8 servings.

Nutrition Facts:

Weight Watchers PointsPlus=4 Serving size= 1/8 of Recipe

Calories 171, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 67 mg, Sodium 375 mg, Carbohydrate 5 g, Fiber 1 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet .







Slow Cooker Pork Tenderloin

Posted by Internet News | 3:34 AM |


Ingredients:

1 (2 lb) pork tenderloin
1 (1 ounce) package of dry onion soup mix
1 cup of water
3/4 cup of red wine
3 Tablespoons of minced garlic
3 Tablespoons soy sauce
Freshly ground black pepper, season to taste

Directions:
1. Place pork tenderloin in a slow cooker with the contents of the soup packet.
2. Pour water, wine and soy sauce over the top; turning the pork roast to coat.
3. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as
possible. Sprinkle with the pepper.
4. Cover and cook on LOW for 4 hours.

5. Serve with cooking liquid on the side as au jus.

2 pkgs refrigerated shredded hash brown potatoes
1 onion, chopped
1 large (27 oz.) can cream of mushroom soup
1(28 oz) can sauerkraut, drained
10 to 12 Polish sausages, sliced
1/2 cup cream cheese (about 4 oz.)
Steak seasoning
1 tsp Dijon mustard
2 cups cream or milk
1/2 cup butter

Saute onions in butter. Add them and all other ingredients to crock pot; stir well and cook 2 to 3 hours on LOW heat setting until potatoes are done.

Servings: 8 to12

Slow Cooker Ham

Posted by Internet News | 9:51 AM |


This recipe is for a 5 to 6 quart crock pot.

This will be of great use to the cook who has her oven tied up with other
things during holidays and family gatherings, etc.

Ingredients

  • 2 cups packed brown sugar
  • 1 (8 pound) cured, bone-in picnic ham

Directions

  1. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker. You might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Slow Cooker Apple Butter

Posted by Internet News | 5:00 PM |


5 lbs. apples – peeled and sliced
3 cups granulated sugar
1 cup brown sugar
3 cups apple cider
4 teaspoons cinnamon
1 teaspoon cloves

Cook the cider and sliced apples for 25 minutes in a large pot. Press through a sieve. If you do not have a sieve, process the apples in batches in your food processor until they were very smooth. Put the processed apples in a 5 or 6 quart crock pot and add sugars and spices. Cook on high without lid for 7-8 hours. Seal in jars

Slow Cooker Apple Cake

Posted by Internet News | 2:05 PM |

Ingredients:

2 cups sugar
1 cup vegetable oil
2 eggs
1 tsp vanilla
2 cups chopped apples
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 cup chopped walnuts or pecans

1. Beat together sugar, oil, and eggs. Add vanilla.
2. Add apples. Mix well.
3. Sift together flour, salt, baking soda and nutmeg.
4. Pour batter into greased and floured bread or cake pan that will fit
into your slow cooker. Cover with pan's lid or greased aluminum foil.
5. Bake on HIGH 3 1/2 to 4 hours. Let cake stand in pan 5 minutes
after removing from slow cooker.
6. Remove cake from pan, slice and serve.

Makes 8 to 10 servings

Slow Cooker Italian Turkey

Posted by Internet News | 9:47 AM |

Ingredients:

  • 4 beef bouillon cubes
  • 1 quart water, or as needed
  • 1 skinless, boneless turkey breast half
  • 1/4 cup white vinegar
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and cut into strips
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 (3/4 ounce) packet brown gravy mix
  • 1/2 cup water

  1. Dissolve the beef bouillon cubes in 1 quart water, and pour into a slow cooker. Place turkey in slow cooker, adding more water to cover if needed.
  2. Cover, and cook 10 hours on Low. Two hours before end of cook time, mix the vinegar, onion, green bell pepper, garlic, oregano, and Worcestershire sauce into slow cooker.
  3. Blend the brown gravy mix and water in a small bowl, and stir into the slow cooker, continue cooking 20 minutes.
Yield 6 servings
Suggestion: Add hoagie buns and make into sandwich with mozzarella cheese. you then have an
awesome meal!


2boneless skinless turkey thighs, cut into 1-inch cubes
1medium onion, chopped ( 1/2 cup)
1medium stalk celery, chopped ( 1/2 cup)
1medium carrot, chopped ( 1/2 cup)
1package (14 ounces) sage-and-onion stuffing mix
2cups chicken broth
16hamburger buns, buttered if desired







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1.Toss all ingredients except buns in 3 1/2 to 4-quart slow cooker.
2.Cover and cook on low heat setting 8 to 9 hours.
3.To serve, scoop about 1/2 cup turkey mixture into each bun.

Cake:
1 (16 oz.) pkg pound cake mix
1/3 cup vanilla instant pudding mix(reserve rest of pudding mix from 3 oz. pkg for glaze)
1/4 cup vegetable oil
3 eggs
2 tbsp Galliano liqueur
2/3 cup orange juice

Glaze:
Reserved pudding mix
2/3 cup orange juice
1 tbsp Galliano liqueur

Directions:

1. Mix together all ingredients for cake. Beat for 3 minutes.
Pour batter into greased and floured bread or cake pan
that will fit into your slow cooker. Cover pan.
2. Cover slow cooker and cook on HIGH 2 1/2 to 3 hours.
3. Invert cake onto serving platter.
4. Mix together glaze ingredients. Spoon over cake.

Yield: 8 Servings

Slow Cooker Bread Pudding

Posted by Internet News | 6:42 AM |

Ingredients:

8 slices bread( raisin bread is an excellent choice, but optional), cubed
4 eggs
2 cups milk
1/4 cup granulated sugar
1/4 cup melted butter or margarine
1/2 cup raisins ( use only 1/4 cup if using raisin bread)
1/2 tsp. cinnamon

Sauce:

2 tbsp. butter or margarine
2 tbsp. flour
1 cup water
3/4 cup granulated sugar
1 tsp. vanilla extract

Directions:

1. Place bread cubes in greased slow cooker.
2. Beat together eggs and milk. Stir in sugar, butter, raisins, and cinnamon.
Pour over bread and stir.
3. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 3 to 4 hours,
or until thermometer reaches 160 F.
4. Make sauce just before pudding has finished baking.
5. Begin by melting butter in saucepan. Stir in flour until smooth.
Gradually add water, sugar and vanilla.
Bring to boil. Cook, stirring constantly for 2 minutes or until thickened.
6. Serve sauce over warm pudding.

Yield: 6 servings


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