I have been wanting to collect Crockpot (slow cooker) Recipes forever! With a Crockpot, there are usually few ingredients, little prep, and Good Eats. I love cooking with a Crockpot, but I don’t have enough recipes. My crockpot is gathering too much dust and needs to get used for all those busy days.
I have bought a couple cookbooks for crockpots, but they don’t give pictures. I need pictures. I love a cookbook with Pictures. If I see what I am making, then it is much easier for me to comprehend using all the ingredients it takes to make that beautiful picture. Of course, my end product never comes out looking the same, but it’s usually edible!
So, if I can’t have pictures with my recipes, I need you to tell me what you like. Recipes from people who have actually used them, are much better than a cookbook with words for a recipe and no pictures! If you like it, then I will like it. If you have made it, then I can make it, hopefully.
Here is one of the only Crockpot recipes I have to start us off!
Italian Chicken – yummy and super easy!
4 chicken breasts
8 oz. cream cheese
1 can cream of chicken soup
1 packet dry Italian seasoning
Put all in Crockpot, and cook on high for 2-3 hours, or low for 4-5! Serve with rice (from a rice cooker, easy)
THAT’s IT!!!! See how simple – I love the Crockpot!
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Marie…here are a few of our faves. I think I may have served the first one at one of our monthly dinners. It’s DIVINE!!!
Crock Pot Cranberry Pork Roast
1 pork loin roast (2 ½ – 3 lbs.)
(can be boneless or not)
1 can (16 oz.) jellied whole cranberries
1 C. dried cranberries
½ C. sugar
½ C. cranberry juice or ½ C. orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 T. cornstarch
2 T. bold water
Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. (Note: It’s hard to find a roast this small, so I usually get a bigger one and then double the recipe for all of the stuff it’s marinating in. YUMM! Then you also have a lot of gravy. And I also don’t MAKE the gravy. I just serve with the drippings poured over the top of it.)
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Cranberry Chicken
3-4 chicken pieces
½ tsp. salt
¼ tsp. pepper
½ C. celery, diced
½ C. onion, diced
16 oz. whole berry cranberry sauce
1 C. barbecue sauce
Combine all ingredients in slow cooker. Cover. Bake on HIGH for 4 hours or on LOW for 6-8 hours. Serve over rice. I have also used this recipe on ribs without the onions and celery and my family loved it also!
Here’s a never-fail recipe that my family loves!
To-Die-For Crockpot Roast
Place a 3-4 lb beef roast (any kind) in the crockpot.
Sprinkle over the top:
1 packet beef gravy mix (dry)
1 packet onion soup mix (dry)
1 packet Italian dressing mix (dry)
1/2 packet Ranch dressing mix (dry)
Pour 1/2 cup water around the sides. Place the lid on and cook on LOW for 8-9 hours. Your roast should be fall-apart tender and it makes great gravy for your mashed potatoes!
I have a great Teriyaki Chicken recipe…its on my blog at
http://iblogaboutnothing.blogspot.com/2007/06/crock-pot-teriyaki-chicken.html
Have you been to http://crockpot365.blogspot.com/ ?
There are lots of recipes to be found there. I don’t think I could ever come up with a crock pot recipe every day though!
If you google “San Francisco Pork Chops” and recipe you’ll come up with a really good crock pot recipe. There are a few variations, but the flavor is fabulous!
I love the crockpot365.blogspot.com website. Especially her Peking Pork Chops and yogurt recipes.