By Request: Five More Essential Crock Pot Recipes

A long time ago, after posting several articles about using a crock pot to save money and still produce great, quick meals, readers asked me to post ten of my favorite crock pot recipes. Since digging through my recipes and typing them out again in an comprehensible format takes a while, I started by posting five of them.

And I never got around to posting the other five. Today, I’m completing that post.

So, after you’ve perused the art of the slow cooker and five of my favorite recipes, here are five more for you to try. I have no idea where these originally came from, but each was experimented on and modified more than a few times and seem to only exist on my own handwritten cards.

One big tip! If you’re going to leave these on for more than eight hours, add an extra half a cup of water before you go. The biggest danger for cooking things in a crock pot longer than that is having the food dry out.

Let’s go!

Chicken Chili (our current favorite crock pot recipe)

1 1/4 lbs boneless skinless chicken breasts
2 15 oz. cans great northern beans or navy beans (I prefer to soak dry beans myself)
12 oz. frozen sweet corn kernels
1 4 1/2 oz. can chopped green chiles (or you can chop your own)
3 tbsp. chili powder
16 oz. chicken stock or chicken broth
8 oz. half and half (you can use skim milk if you want it healthier)
1/2 tsp. corn starch (if you want it thicker)
1/2 cup sour cream
1/2 cup chopped onion (optional)

Dice the chicken into 1″ cubes and put them in a slow cooker. Add the beans and corn and optional onions. In a bowl, mix the chili powder, the peppers, the half and half, and the chicken broth or stock (and the starch, if you want it thicker). Stir until well-mixed, then add to the chicken. Cover and cook for 8-10 hours on low. Just before serving, stir in sour cream until consistent.

Wild Rice Turkey

1 1/2 cups wild rice
2 cups finely chopped onion
1/4 cup golden raisins
2 apples, chopped
3 cups chicken broth or chicken stock
1 1/4 tsp. thyme
1 tsp. salt
1/4 tsp. marjoram
3/4 tsp. sage
1/2 tsp. pepper
whole turkey brest (4 lbs. or so)

Mix rice, onion, raisins, apples, thyme, salt, pepper, sage, and marjoram until consistent. Put thsi mixture on the bottom of the pot. Cover with chicken broth/stock and make sure all of the rice is covered with at least a quarter of an inch of liquid – if not, supplement with some water or additional stock. Place whole turkey breast (thawed, of course) on top. Cook on low for eight hours and be sure to check the temperature of the turkey before you remove it (it should be 160 degrees F or roughly 75 C).

Stuffed Zucchini

1 medium zucchini or squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 tbsp. red wine vinegar
1 onion, chopped
1 tsp. minced or powdered garlic
1/4 cup brown rice (uncooked)
1 tbsp. parsley
1 tbsp. basil
1/8 tsp. black pepper
Mozzarella cheese (optional)

Put the zucchini halves in the bottom of the crockpot. Mix the tomato sauce and vinegar together in a small bowl – a cereal bowl works. In another bowl, combine the onions, garlic, rice, parsley, basil, and pepper and mix thoroughly. Add two tablespoons of the tomato-red wine mix to the onion mix and stir thoroughly. Put the onion mix on the zucchini halves, then pour the rest of the tomato-red wine mix on top. Cook on low for 6 hours.

Three Bean Stew

1 cup dried lima beans
1 cup dried great Northern beans
1 cup dried chickpeas / Garbanzo beans
4 cups water
16 oz. carrots (baby or sliced full carrots)
1 1/2 cups chopped onion
2 1/2 cups or 1 14 oz. can diced tomatoes
2 tbsp. tomato paste
3 garlic cloves, minced
1 tbsp. parsley
1 tsp. basil
1/2 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 bay leaf

Soak the beans together overnight in water by putting the beans in a pan, then adding water until there’s an inch of water on top of the beans. Drain the beans and place in crock pot. Add the water, carrots, oinion, garlic, parsley, basil, thyme, pepper, and the bay leaf to the crock pot. Cook on low for eight to ten hours. Add the tomatoes, the paste, and salt and cook for another hour on low. Remove bay leaf and serve.

Barbecued Ribs (it doesn’t beat slow-cooked on a grill, but it’s very good!)

4 lbs. baby back ribs, lightly peppered and salted
2 cups catsup
1 cup finely diced tomatoes
1/2 cup finely chopped onion
1/8 tsp. cloves
1/4 cup vinegar
2 tbsp. pepper
1/2 cup packed brown sugar
2 tsp. oregano
2 tsp. Worcestershire sauce
hot sauce to taste

Rub the ribs down with salt and pepper. Put them in a shallow baking pan and bake them in the oven for 15 minutes at 400 F / 200 C. Turn the ribs over and brown for another 15 minutes in the oven. While it’s browning, mix the other ingredients in a bowl. Take the ribs from the oven, place in a slow cooker, pour the sauce over the ribs, and flip the ribs around to coat them. Cover and cook on low for eight hours. Delicious!

Good luck!

Continue reading By Request: Five More Essential Crock Pot Recipes …

From The Simple Dollar.

March 12, 2010 | Filed Under Frugal Living | Leave a Comment

24 Pressure Cooker Recipes: Tasty Collection

Here are two dozen pressure cooker recipes that I’ve organized for this week’s Recipe Hit List. There are a few soups, stews, broth & stock recipes, main dishes and sides. If you use a pressure cooker, you’ll want to check these out–there are some really great dishes here. Enjoy!
Pressure Cooker Recipes
*Note: Descriptions below are quotes [...]

Also See These Tips:
How To Make The Best Chicken Stock In Your Slow Cooker
Recipe Hit List: 18 More Slow Cooker Recipes
Recipe Hit List: 17 Tasty Casserole Recipes

Continue reading 24 Pressure Cooker Recipes: Tasty Collection …

From TipNut.com.

October 22, 2009 | Filed Under Frugal Living | Leave a Comment

Cooking With Your Crockpot – 5 Ingredients Or Less

Hi there… Susanne – aka the Hillbilly Housewife is back and today I’m going to share some crockpot recipes with you. I just love cooking with that simple appliance. I add my ingredients, turn it on and go about my day. By the time dinner comes around the food is cooked and ready to serve. Since the theme this week is to keep things simple, I thought I’d share a few of my favorite crockpot recipes with you that use 5 ingredients or less. Here they are:
Creamy Cheesy Broccoli Soup
• 2 1/2 lbs fresh broccoli, chopped
• 1 Tblsp. butter or margarine
• Water – just enough to cover the broccoli in crock pot.
• 2 Cups skim milk
• 1/2 Cup medium cheddar cheese, cut into cubes or shredded

Trim and wash the broccoli, removing any tough stalks, and cutting the remaining stalks into small pieces and the florettes into bite size pieces.
Place the chopped broccoli into the crock pot.
Dot the butter or margarine over the broccoli.
Fill the crock pot with just enough water to cover the broccoli pieces.
Cover and cook on High for 2 hours.
Pour in the milk, cover and continue cooking 30 minutes.
Stir in the cheese, cover and continue cooking 20 minutes or until the cheese has completely melted into the soup.

Easy Family Style Pork Ribs
• 4 lbs. Pork ribs, your choice either country style or standard rack
• 1 (15 oz) can chicken stock or broth
• 1 (40 oz) bottle of your favorite barbecue sauce
Preheat your broiler. Place the rack of ribs 6 inches from the heat and broil about 6 minutes or until lightly browned, then turn and broil 6 more minutes or until lightly browned on both sides.
Remove from oven and place in crock pot.
Pour the chicken stock in the crock pot.
Pour the barbecue sauce into the crock pot.
Cook covered on Low for 5 to 6 hours or until the meat falls off the bones when you take a fork to it.

Crockpot Chicken
• One Whole Chicken
• Chicken Broth (or water and a few chicken bouillon cubes)
• Vegetable scraps (onion, carrot, celery) – optional
Put your chicken in the crockpot and cover it with broth. Add your veggie scraps. I just dig through my fridge and add anything that will add flavor to the chicken. I almost always have half an onion sitting in the fridge and a carrot or two. Just roughly chop them and add them to the crockpot to give the chicken and the broth extra flavor. Cook on low for 8-10 hours or on high for about 6 hours until the meat falls of the bone. Take the chicken out, remove the bones and use the meat over rice, in soups, casseroles and to make chicken salad. I also like to skim the fat of the chicken stock and use it to make chicken noodle or chicken and rice soup. Just pour the broth in a pot, add a handful of rice or some noodles and a little of the shredded chicken and boil until the noodles or rice are tender.
For more delicious crockpot recipes visit HillbillyHousewife.com and to learn more about crockpot cooking, including how to chose one, care for one and my favorite – how to convert recipes into crockpot recipes – get a copy of my latest ebook “Crockpot Cooking Made Simple” .
Tomorrow I’ll have some simple homecooked dinner ideas that also use 5 ingredients or less for you.
Susanne – The Hillbilly Housewife
http://www.HillbillyHousewife.com
P.S. Please remember that the main reason I’m on this blog tour is to support Breast Cancer Awareness. 20% of all ebook – including my brand new Crockpot Cooking Made Simple ebook – and HBHW Club membership profits will be donated to the Susan G. Komen Foundation