Category: Crockpot Recipe

Wienie Sauce

1 cup ketchup 1 cup dark brown sugar 1 cup beer 1. In a medium saucepan over low heat, mix the ketchup, dark brown sugar and beer. Heat for approximately 10 minutes.  

Mushroom Lentil Barley Stew

2 quarts vegetable broth 2 cups sliced fresh button mushrooms 1 ounce dried shiitake mushrooms, torn into pieces 3/4 cup uncooked pearl barley 3/4 cup dry lentils 1/4 cup dried onion flakes 2 teaspoons minced garlic 2 teaspoons dried summer savory 3 bay leaves 1 teaspoon dried basil 2 teaspoons ground black pepper salt to taste 1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt. 2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves ... Read more

Onion Elk Roast Stroganoff

1 1/2 pounds elk roast 1 1/2 tablespoons steak seasoning 1 teaspoon rubbed sage 1 small onion, chopped 4 cloves garlic, chopped 1 (10.75 ounce) can cream of onion soup 1 cup water 1 cup sour cream 1. Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.  

Baked Potato Dip

2 (16 ounce) containers sour cream 1 (3 ounce) can bacon bits 2 cups shredded Cheddar cheese 1 bunch green onions, chopped 1. In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.  

Hot Roasted Red Pepper and Artichoke Dip

2 (8 ounce) packages cream cheese, softened 1 1/2 cups sour cream 1/2 cup mayonnaise 2 cups shredded mozzarella cheese, divided 1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped 1 (6 ounce) jar artichoke hearts, drained and chopped 1 loaf Italian bread, sliced 1. Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth. 2. Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese. 3. Pour mixture into a slow cooker. 4. Sprinkled the remaining mozzarella on top. 5. Cook on Low ... Read more

Make-Ahead Slow Cooker Beef Stew

1/3 cup all-purpose flour 1 teaspoon Spanish smoked paprika 1/2 teaspoon seasoned salt 1/2 teaspoon ground black pepper 2 pounds beef chuck, cut into 1-inch cubes 1 tablespoon olive oil 1 onion, chopped 1 (8 ounce) package mushrooms, chopped 3 potatoes, diced 5 carrots, sliced 2 stalks celery, chopped 2 cloves garlic, minced 1/4 cup Marsala wine 1 tablespoon Worcestershire sauce 3 (10.5 ounce) cans organic beef broth 1 (14.5 ounce) can crushed tomatoes 1 (1 ounce) package dry onion soup mix 1 teaspoon Spanish smoked paprika, or to taste salt and ground black pepper to taste 2 tablespoons cornstarch ... Read more

Slow Cooker Casserole

1/2 cup butter 1 (16 ounce) package frozen mixed vegetables, thawed 2 (10.75 ounce) cans condensed cream of chicken soup 2 (10.75 ounce) cans condensed cream of mushroom soup 3 teaspoons garlic powder 3 teaspoons onion powder 3 (3 ounce) packages chicken flavored ramen noodles 6 skinless, boneless chicken breast halves, cut into bite size pieces 1. Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen ... Read more

Crock-Pot(R) Chicken Chili

1 (16 ounce) jar green salsa (salsa verde) 1 (16 ounce) can diced tomatoes with green chile peppers 2 (15 ounce) cans white beans, drained 1 (14.5 ounce) can chicken broth 1 (14 ounce) can corn, drained 1 onion, chopped 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin salt and ground black pepper to taste 3 skinless, boneless chicken breasts 1. Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture. 2. Cook on Low until the chicken ... Read more

A Nice Slow-Cooked Pork

1 (3 pound) pork shoulder roast 1 quart vegetable broth 1 cup sherry 3 cups peeled, chopped potatoes 2 cups pearl onions 2 cups sliced fresh mushrooms 1 tablespoon dried rosemary 1 teaspoon ground black pepper salt to taste 1. Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper. 2. Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.