Slow Cooker Recipes

[coug]

MEXICAN STYLE MEAT

  

Ingredients

  

   
• 1 (4 pound) chuck roast
   
• 1 teaspoon salt
   
• 1 teaspoon ground black pepper
   
• 2 tablespoons olive oil
   
• 1 large onion, chopped
   
• 1 1/4 cups diced green chile pepper
   
• 1 teaspoon chili powder
   
• 1 teaspoon ground cayenne pepper
   
• 1 (5 ounce) bottle hot pepper sauce
   
• 1 teaspoon garlic powder
  

  

Directions

  

   
1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
   
2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
   
3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  

  

Footnotes

  

   
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•      
        Cook's Note     
    
•      
        If using the meat for burritos, shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until the sauce has thickened.     
    
•      
        Did you know Allrecipes is home to over 400 crock pot recipes?       Click here     to visit our complete collection.   
   

  

Nutritional Information

Amount Per Serving  Calories: 260 | Total Fat: 19.1g | Cholesterol: 69mg

[coug]

GREEN CHILI

  

Ingredients

  

   

    
• 2 tablespoons vegetable oil
    
• 3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
    
• Coarse salt and ground pepper
    
• 1 3/4 cups low-sodium chicken broth
    
• 1 medium yellow onion, diced medium
    
• 2 garlic cloves, chopped
    
• 1/2 teaspoon ground cumin
    
• 5 carrots, cut into 1/2-inch pieces
    
• 3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
    
• 1 1/2 pounds small red potatoes
    
• Fresh cilantro leaves, flour tortillas, and lime wedges, for serving
   

  

  

Directions

  

   

• Slow-Cooker Method

      
       

        
  1. In a large skillet, heat 1 tablespoon oil over high. Season pork with salt and pepper. In three batches, cook pork until browned on all sides, about 15 minutes total (add up to 1 tablespoon oil as needed). Transfer pork to a 6-quart slow cooker.
        
  2. Add broth to skillet, stirring and scraping up browned bits with a wooden spoon. Pour broth into slow cooker, then add onion, garlic, cumin, carrots, chiles, and potatoes. Cover and cook on high until meat is fork-tender, 6 hours.
        
  3. Skim excess fat from top of chili. With a slotted spoon, transfer 2 cups chili (leaving liquid behind) to an airtight container; let cool, uncovered, then refrigerate for Thursday (see Pork and Cabbage-Slaw Burritos). Serve remaining chili with cilantro, warmed flour tortillas, and lime wedges
       

      
  

[coug]

SAUAGE LASAGNA

  

Ingredients

  

   

    
• 1 pound Italian pork sausage, casings removed
    
• 1 pound ground beef sirloin
    
• 1 medium onion, finely chopped
    
• 2 medium carrots, finely chopped
    
• 2 garlic cloves, minced
    
• Coarse salt and ground pepper
    
• 1 can (6 ounces) tomato paste
    
• 1 can (28 ounces) crushed tomatoes in puree
    
• 9 lasagna noodles
    
• 2 cups shredded part-skim mozzarella (8 ounces)
   

  

  

Directions

  

   

    
1. In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
    
2. Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
    
3. Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
   

  

  

Cook's Note

  

To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.

  

[coug]

SPANISH MEATBALLS

  

Ingredients

  

   

    
• 2 pounds ground pork
    
• 1 medium yellow onion, finely chopped (about 3/4 cup)
    
• 1 1/2 teaspoons ground cumin
    
• 1 1/2 teaspoons hot smoked paprika
    
• 5 tablespoons plain dried breadcrumbs
    
• 2 large eggs, lightly beaten
    
• 3 tablespoons chopped fresh parsley
    
• Coarse salt and ground pepper
    
• 3 tablespoons extra-virgin olive oil
    
• 1 can (28 ounces) diced tomatoes
    
• Rustic bread (optional), for serving
   

  

  

Directions

  

   

    
1. In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 teaspoon paprika, breadcrumbs, eggs, and parsley. Season with salt and pepper. With a wooden spoon, gently mix to combine and, using your hands, roll into 25 meatballs (each 1 1/2 inches wide).
    
2. In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In two batches, brown meatballs on all sides, 8 minutes per batch. Transfer meatballs to a 5- to 6-quart slow cooker. Add remaining onion to skillet; cook until fragrant, 2 minutes. Transfer onion to slow cooker, along with 1 teaspoon paprika and tomatoes. Season with salt and pepper. Cook on low until meatballs are tender, 5 hours. Serve with rustic bread if desired
   

  

[coug]

RISKET AND ONIONS

  

Ingredients

  

   

    
• 1 large yellow onion, thinly sliced
    
• 2 garlic cloves, smashed and peeled
    
• 1 first cut of beef brisket (4 pounds), trimmed of excess fat
    
• Coarse salt and ground pepper
    
• 2 cups low-sodium chicken broth
    
• 2 tablespoons chopped fresh parsley leaves, for serving
   

  

  

Directions

  

   

    
1. In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
   

  

  

Cook's Note

  

A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or "flat cut." Ask your butcher to trim the layer of fat on the brisket down to 1/4 inch, which is enough to keep the meat moist and tender as it cooks.

  

[coug]

AMERICAN CHOP SUEY

INGREDIENTS

  1 to 1 1/2 pound ground chuck (lean ground beef) 
1 medium onion chopped 
1 medium green pepper, chopped  
1/2 teaspoon garlic powder 
1/2 teaspoon paprika (optional) 
salt and pepper to taste 
1 cup shredded process cheese 
1 can (6oz) tomato paste 
1 can (15oz) diced tomatoes, undrained 
2 cups cooked macaroni (about 1 cup uncooked)

DIRECTIONS

  In a non-stick skillet, brown the ground beef with onion and green pepper. Drain; transfer to slow cooker/Crock Pot. Add seasonings, cheese, tomato paste, and tomatoes; stir to combine. Cover and cook on low for 6 to 8 hours.  
Stir in hot cooked macaroni 10 minutes before serving.  
Serves 4.

                     

[coug]

BBQ MEAT LOAF

INGREDIENTS

  2 to 2 1/2 pounds ground chuck 
1 can tomato soup, divided 
1 egg, slightly beaten 
1 cup crushed Ritz crackers 
2 tablespoons honey 
1 tablespoon plus 2 teaspoons  
Worcestershire sauce, divided 
2 tablespoons dried minced onions 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/2 cup water 
2 teaspoons prepared mustard 
2 tablespoons brown sugar

DIRECTIONS

  Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the slow cooker/Crock Pot so the ends extend an inch or so out of the pot.  
Place the meatloaf in the pot (the foil will make it easier ro lift the meatloaf out and keep it out of the drippings). 
Combine remaining soup, 1 tablespoon Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on low for 8 to 10 hours. 
Serves 4 to 6. 
 

[coug]

BASIC SLOW COOKER MEAT LOAF

INGREDIENTS

  2 pounds of lean hamburger  
2 eggs  
2 slices bread, in small cubes  
Milk  
Ketchup  
Salt and pepper  
1 small onion, chopped

DIRECTIONS

  Beat eggs - add bread cubes. Add enough milk to moisten all. Add hamburger....squish all together with your hands. Season to taste. Place in slow cooker/Crock Pot....shape to fit, flatten. Pour catsup on top (enough to cover completely) Crock on low all day 8 - 12 hours. 
Notes: I've also used crushed crackers instead of bread, and salsa instead of the ketchup.  
  
With only 1/2 lb. of meat, you'll probably want to use just one egg.

[coug]

BEEF AND POTATOE CASSEROLE

INGREDIENTS

  1 lb. lean ground beef 
1 (5 to 6 oz) pkg. scalloped potatoes 
1 (14.5 oz) can tomatoes 
1 (10 oz) can pizza sauce 
1/2 c. water 
1/2 teaspoon salt 
1/2 teaspoon dried oregano leaves 
1/4 teaspoon basil leaves 
1/4 teaspoon garlic powder 
1 cup shredded mozzarella cheese 
1/4 c. grated Parmesan cheese

DIRECTIONS

  In skillet, brown ground beef, drain. In slow cooker/Crock Pot, combine beef with dry sauce mix from package of scalloped potatoes, tomatoes, pizza sauce, water, salt, oregano, basil, and garlic powder.  
  
Stir in dry potato slices. Cover and cook on low 4 to 5 hours. Turn control to high. Stir in mozzarella cheese. Sprinkle with grated Parmesan. Cover and cook on high for last 10 to 15 minutes.

[coug]

BEEFY MACARONI AND CHEESE

INGREDIENTS

  1 1/2 pounds lean ground beef 
1 medium onion, chopped 
1 envelope cheese sauce mix 
1/4 cup water 
1 can cream of mushroom or cream of chicken soup 
1 can stewed tomatoes (15 oz) 
2 tablespoons tomato paste 
1 cup shredded cheddar cheese 
8 ounces macaroni, cooked just until tender

DIRECTIONS

  Brown ground beef and onions. Combine all ingredients, except shredded cheese and macaroni, in the slow cooker/Crock Pot. Cover and cook on low for 6 hours. Add cheese and hot cooked macaroni and continue cooking for about 15 to 30 minutes longer, or until the cheese has melted and the dish is heated through.  
  
  
Beef macaroni cheese recipe serves 4.

[coug]

STUFFED CABBAGE

  1 pound lean ground beef 
1/3 cup flour 
1 1/2 teaspoons salt 
1/4 teaspoon pepper 
1 egg 
1 cup milk 
2 tablespoons onion grated 
1 large cabbage 
1 cup boiling water

DIRECTIONS

  Combine ground beef, 1/3 cup flour, salt, pepper and egg in a large bowl. Mix well to blend, then gradually beat in milk a little at a time, until smooth; stir in onion. Trim off outside leaves of cabbage.  
  
Cut off a 1-inch slice from the top. Hollow out cabbage, taking care not to cut through. Spoon meat mixture into shell; fit cut slice back into place; tie with string. Place stuffed cabbage, core end down (cut bottom a bit to flatten if necessary), in slow cooker; add the boiling water. Cook on low for 8 to 10 hours or on high for 4 to 5 hours or until cabbage in tender.  
If desired, make gravy: Turn heat HIGH. Combine 3 tablespoons flour and 1/4 cup cold water in a cup; stir until smooth. Stir flour mixture into crockpot. Season to taste with salt and pepper. Darken with a few drops of bottle gravy browning sauce, if desired. Place stuffed cabbage on a heated serving platter; remove string. Cut cabbage into wedges; spoon gravy over all.