crock pot meals – october

CROCK POT MEALS – OCTOBER - DECEMBER 2013
HEAVEN IN A CROCKPOT
1 box fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch chocolate chip cookie mix
Vanilla ice cream, as desired
Spray 4 1/2-quart slow cooker with baking spray with flour.
In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the
eggs.
In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted
butter and remaining 2 eggs.
Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into
slow cooker.
Cover; cook on High heat setting 2 to 3 hours or until cake is set in center.
To serve, spoon cake from slow cooker, and top with scoops of ice cream.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
CROCKPOT BBQ DRUMSTICKS
10 -12 Chicken Drumsticks {or 4 – 5 lbs.}
1 bottle Sweet Baby Ray’s BBQ sauce {18 oz.}
Optional: 1/2 cup water + sliced White Onion
If adding onions, place 1/2 cup water and sliced onions on the bottom of the crock
pot, then lay Drumsticks on top.
If not adding onions, simply place Drumsticks in Crockpot.
Cover and cook on high for 3 hours.
After 3 hours, remove juices from crock pot, and pour entire contents of BBQ sauce
bottle over chicken.
Cover, and cook for 30 minutes more, or until done.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
RANCH PORK CHOPS
6 Pork chops
1 Can Cream of chicken soup
1 Package Ranch dressing (dry)
Put pork chops in slow cooker.
Sprinkle about 1/3 of ranch pkg over pork chops and mix the rest in with soup.
Pour soup over chops and let cook for 6 hrs on low or 4 hrs on high.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
BALSAMIC SHREDDED BEEF
4-5lb beef chuck roast
1 cup beef broth
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 Tbsp soy sauce
1 tsp kosher salt
1/4 tsp crushed red pepper flakes
3 cloves garlic, pressed
Whisk together all the ingredients and add to the bottom of a slow cooker.
Add roast. Cover and cook on low for 6-8 hours.
Remove roast and shred with a fork, return to juices.
Serve and enjoy. The gravy is delicious with mashed potatoes too!
CROCK POT MEALS – OCTOBER - DECEMBER 2013
PULLED BBQ CHICKEN
4 chicken breasts
1 bottle BBQ sauce
½ can Cherry Coke
½ cup brown sugar
Place chicken in crock pot.
Mix the remaining ingredients and pour over the top of chicken.
Cook on low for 5-6 hours.
An hour before serving, take chicken out and shred with a fork. Return to crock
pot until ready to serve.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
ITALIAN BEEF SANDWICHES
1 (3-4 lb.) Rump Roast or Chuck Roast
1 packet dry Italian Dressing
1/2 (16 oz.) jar Pepperoncini Peppers
1 (10.5 oz) can beef broth
4-6 slices Provolone Cheese
Sub Rolls
Put the roast into the Crock Pot.
In a bowl, combine beef broth, dry Italian dressing and 1/2 the jar of pepperoncini
peppers (including some of the juice). Use as little or as much of the peppers as
you like (depending on how spicy you like it). Pour this mixture over the roast.
Cover and cook on low for about 8 hours. When ready, remove roast from crock
pot and slice rump roast or shred chuck roast with two forks. Place meat back into
the juices. Serve on rolls with cheese.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
CHICKEN POT-PIE STEW
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon,
garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours
Stir the frozen mixed vegetables into the crock pot, and cook 1 more hour.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
DELIGHTFUL PORK TENDERLOIN
1 pkg. Lipton dry onion soup mix
1 can cranberries (whole or jellied)
1 cup Catalina dressing (fat free)
1 pork tenderloin
Combine soup mix, cranberries and Catalina dressing in crock-pot.
Add pork tenderloin.
Cook on low for 6 hours. Time may vary depending on the size of the tenderloin.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
THREE PACKET ROAST
1 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package ranch dressing mix
1 (.75 ounce) packet dry brown gravy mix
1 (3 pound) boneless beef chuck roast
Whisk together the water, Italian dressing mix, ranch dressing mix, and brown
gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker,
and pour the sauce over top.
Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
CHEESY MEAT LOAF & POTATOES
1 1/2 pounds ground beef
1 cup cracker crumbs or bread crumbs
1/3 cup ketchup
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
6-8 small potatoes, quartered
Mix the first 7 ingredients together in a bowl.
Once all the ingredients are well mixed, transfer to a long piece of waxed paper.
Shape the meat mixture into a large rectangle then cover with 2 cups of shredded
mozzarella cheese. Once rolled up all the way, transfer to crock pot. Place in the
crock seam side down. Arrange the potatoes around the meatloaf.
Cook on High for 4 to 5 hours (or low 7 to 8 hours.).
CROCK POT MEALS – OCTOBER - DECEMBER 2013
CHEESY CHICKEN
2 lbs boneless skinless chicken breasts
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 (10 1/2 ounce) can condensed cheddar cheese soup
1/4 teaspoon garlic powder
salt and pepper (optional)
Place chicken breasts in the crock pot.
Mix the undiluted soups together with the garlic powder and pour over chicken.
Cover and cook on low 6-8 hours, until chicken is tender.
Serve with the delicious sauce over rice or noodles.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
CHEESE & BACON POTATOES
3 large potatoes
¼ lb. bacon, chopped into small pieces
1cup of onion sliced thin
2 - 3cloves of garlic sliced
Salt and pepper
3 tablespoons of butter
2 cups cheddar cheese
1 or 2 tablespoon sliced green onions
Line a 6 quart crock-pot with foil (this will help keep your crock-pot clean).
Slice potatoes in half horizontally, and then vertically. Slice quartered potatoes into
approximately 1/4 inch slices.
Line the bottom of the foil line crock-pot with a layer of potatoes, and garlic.
Sprinkle salt and pepper on the layer of potatoes and onions. Add remaining sliced
potatoes and onions season with salt and pepper.
Add chopped bacon (you do not need to cook the bacon before adding to the crockpot), add 1 cup of cheese, and dot with 3 tablespoons of butter.
Cook potatoes on high for 4 - 5 hours or on low for 8 - 10 hours. When the cooking
time is done, top the potatoes with remaining 1 cup of cheese, and sliced green
onions.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
ITALIAN SAUSAGE with SAUCE
8 (4 ounce) links fresh Italian sausage
1 (26 ounce) jar spaghetti sauce
1 green bell pepper, seeded and sliced into strips
1 onion, sliced
6 hoagie rolls, split lengthwise
Mozzarella cheese
Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow
cooker. Stir to coat everything in sauce.
Cover, and cook on Low for 6 hours. Serve on hoagie rolls with cheese.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
POTATO SOUP
1 (30 oz.) bag frozen southern-style hash-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion or 1 TBS onion powder
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: (optional)
Minced green onion
Cheese
Bacon bits
In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
Cover, and cook on low for 5 hours.
Stir in cream cheese; cook 30 minutes, stirring occasionally, until combined.
Garnish with green onion, cheese, bacon bits.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
CHICKEN NOODLE SOUP
4 boneless skinless chicken breasts
4 cups water
4 cups chicken broth
1 teaspoon seasoned salt
1 teaspoon salt
1/4 teaspoon pepper
1 small onion chopped
2 stalks celery, thinly chopped
1 medium carrot, chopped
1/2 teaspoon of dried basil
1 bay leaf
6 ounces egg noodles
Place everything but chicken and noodles in the crock pot. Stir them all together.
Add chicken, raw. Cook on low for 5-6 hours.
Remove chicken and cut up
Add the noodles and cook for another hour.
Remove bay leaf... Serve and enjoy!
CROCK POT MEALS – OCTOBER - DECEMBER 2013
BROCCOLI-CHEDDAR SOUP
1/4 cup flour or cornstarch
2 tbsp. olive oil
4 cups chicken broth, low sodium
1 lb. frozen broccoli, thawed and chopped
3 cups shredded cheddar cheese
1 clove garlic, minced
Salt and pepper to taste
In a frying pan, heat your oil, but don't let it get so hot it smokes. Using a whisk,
whisk in the flour a little at a time so that the flour and oil mix well and start to
bubble.
Slowly whisk in the chicken broth, and then remove from heat.
Pour the mixture into your slow cooker and add the thawed broccoli. Add salt to
taste, black pepper and garlic, stir to combine.
Cook on low for 4-6 hours, or until the broccoli is completely cooked.
Stir in the cheese, 1 cup at a time, allowing it to melt completely before adding the
next cup of cheese.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
ENCHILADA SOUP
1 package (20 oz) bone-in chicken breasts, skin removed
2 cups chicken broth
1 can (19 oz) mild or hot enchilada sauce
1 can (4.5 oz) chopped mild green chilies
1 can (15 oz) black beans, drained, rinsed
1 bag (12 oz) frozen corn, thawed, drained
Optional Garnishes:
Shredded Mexican cheese blend
Chopped fresh cilantro
Crushed tortilla chips
Spray 4- to 5-quart slow cooker with cooking spray.
In cooker, mix broth, enchilada sauce and chilies. Place chicken into enchilada
sauce mixture; spoon sauce over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture
in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer.
Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook
until thoroughly heated.
Top each serving with cheese, cilantro and tortilla chips.
CROCK POT MEALS – OCTOBER - DECEMBER 2013
VEGETABLE BEEF STEW
2 lbs stewing beef
1 lb baby carrots
12 ounces mushrooms, stems trimmed
1 lb baby red potato (leave them whole)
1 lb fresh green beans (ends snapped off)
1 (28 ounce) can tomato sauce, plus
1 (28 ounce) water
2 (1 1/4 ounce) packages Lipton beefy onion soup mix
1 teaspoon garlic powder
1/2 teaspoon black pepper
Brown the meat in a few tablespoons of olive oil over high heat - just enough to
sear it and seal in the juices.
Combine the meat and all the ingredients in the crock pot, cook on low at least 6
hours, but can go for 10 or more.