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

  

   
•  
  

  

   

    
•      
        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]

CORNED BEEF AND CABBAGE

  

Ingredients

  

   
• 1 (4 pound) lean raw corned beef brisket
   
• 3 tablespoons pickling spice
   
• 2 stalks celery, cut into halves
   
• 1 pound carrots, cut into 4-inch pieces
   
• 1 1/4 pounds red potatoes, quartered
   
• 1 onion, sliced
   
• 1 head Savoy cabbage, cut into 6 wedges
   
• 1 (12 fluid ounce) can or bottle Irish stout beer
   
• hot water, as needed
   
• 1/3 cup grated horseradish, drained
   
• 1/3 cup sour cream
  

  

Directions

  

   
1. Place the corned beef into the bottom of a large slow cooker.
   
2. Scatter the pickling spice over the brisket.
   
3. Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
   
4. Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
   
5. Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
   
6. Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
   
7. Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
   
8. Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
   
9. Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.
  

Nutritional Information

Amount Per Serving  Calories: 627 | Total Fat: 37g | Cholesterol: 129mg

[coug]

SWEET AND SOUR CHICKEN

  

Ingredients

  

   
• 1 onion, chopped
   
• 1 red bell pepper, chopped
   
• 1 green bell pepper, chopped
   
• 1 pound skinless, boneless chicken tenders
   
• 1 (18 ounce) bottle barbeque sauce
   
• 1 cup chili sauce
   
• 2 tablespoons minced garlic
   
• 1 (8 ounce) can pineapple chunks, drained
  

  

Directions

  

   
1. Place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock pot.
   
2. Pour barbeque sauce and chili sauce over the vegetables and chicken.
   
3. Stir garlic and pineapple chunks through the barbeque sauce.
   
4. Cook on High 4 to 5 hours.
  

  

Footnotes

  

   
•  
  

  

   

    
•      
        Cook's Note:     
    
•      
        This can also be cooked on Low for 8 hours instead of on High.     
   

  

Nutritional Information

Amount Per Serving  Calories: 448 | Total Fat: 2.2g | Cholesterol: 66mg

[coug]

BBQ PORK FOR SANDWICHES

  

Ingredients

  

   
• 1 (14 ounce) can beef broth
   
• 3 pounds boneless pork ribs
   
• 1 (18 ounce) bottle barbeque sauce
  

  

Directions

  

   
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
   
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
   
3. Bake in the preheated oven for 30 minutes, or until heated through.
  

  

Footnotes

  

   
•  
  

  

   

    
•      
        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: 355 | Total Fat: 18.1g | Cholesterol: 83mg

[coug]

AWESOME POT ROAST

  

Ingredients

  

   
• 2 (10.75 ounce) cans condensed cream of mushroom soup
   
• 1 (1 ounce) package dry onion soup mix
   
• 1 1/4 cups water
   
• 5 1/2 pounds pot roast
  

  

Directions

  

   
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
   
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
  

  

Footnotes

  

   
•  
  

  

   

    
•      
        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: 426 | Total Fat: 23.7g | Cholesterol: 127mg

[coug]

BEEF STROGANOFF

  

Ingredients

  

   
• 1 pound cubed beef stew meat
   
• 1 (10.75 ounce) can condensed golden mushroom soup
   
• 1/2 cup chopped onion
   
• 1 tablespoon Worcestershire sauce
   
• 1/4 cup water
   
• 4 ounces cream cheese
  

  

Directions

  

   
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
   
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
  

  

Footnotes

  

   
•  
  

  

   

    
•      
        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: 376 | Total Fat: 27.3g | Cholesterol: 97mg

[coug]

PEPPER STEAK

  

Ingredients

  

   
• 2 pounds beef sirloin, cut into 2 inch strips
   
• garlic powder to taste
   
• 3 tablespoons vegetable oil
   
• 1 cube beef bouillon
   
• 1/4 cup hot water
   
• 1 tablespoon cornstarch
   
• 1/2 cup chopped onion
   
• 2 large green bell peppers, roughly chopped
   
• 1 (14.5 ounce) can stewed tomatoes, with liquid
   
• 3 tablespoons soy sauce
   
• 1 teaspoon white sugar
   
• 1 teaspoon salt
  

  

Directions

  

   
1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
   
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
   
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
  

  

Footnotes

  

   
•  
  

  

   

    
•      
        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: 302 | Total Fat: 15.8g | Cholesterol: 65mg

[coug]

SLOW COOKER BAKED CHICKEN

  

Ingredients

  

   
• 1 (2 to 3 pound) whole chicken
   
• salt and pepper to taste
   
• 1 teaspoon paprika
  

  

Directions

  

   
1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
   
2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
   
3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
  

  

Footnotes

  

   
•  
  

  

   

    
•      
        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: 408 | Total Fat: 28.5g | Cholesterol: 142mg

[coug]

TANGY PORK ROAST

  

Ingredients

  

   
• 1 large onion, sliced
   
• 2 1/2 pounds boneless pork loin roast
   
• 1 cup hot water
   
• 1/4 cup white 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
   
• 1 dash hot pepper sauce, or to taste
  

  

Directions

  

   
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 on High for 3 to 4 hours.
  

  

Footnotes

  

   
•  
  

  

   

    
•      
        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: 210 | Total Fat: 7.7g | Cholesterol: 66mg

[MarcieWhosoever]

Slow cooker- Bacon Cheddar Potato Chowder

4 slices bacon, cooked and crumbled

1 large onion, chopped (about 1 cup)

4 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Potato Soup

4 soup cans milk

1/4 teaspoon ground black pepper

2 large potatoes (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)

1/2 cup chopped fresh chives

2 cups shredded Cheddar cheese (about 8 ounces)

  
• Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cupchives in a 6-quart slow cooker.
  
• Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender.
  
• Add the cheese and stir until the cheese is melted. Sprinkle with the remaining chives.