The Crock Pot Blog

Bourbon gives this breast of chicken recipe a unique flavor.

What You Need:

4 chicken breasts halves, skinless, boneless
1/4 c flour
1/2 tsp paprika
2 tbsp butter
2 tbsp oil
2 tbsp onion, chopped
2 tbsp parsley, chopped
1/4 tsp dried chervil
1/4 c bourbon
1 (4 oz) can mushrooms, drained
1 (10 oz) can diced tomatoes, undrained
1/4 tsp sugar
salt and pepper

How To Make It:

Dredge chicken in flour which has been mixed with the paprika and a little salt and pepper.
Heat butter and oil in a skillet and saute chicken on both sides until lightly browned.
Add the onion, parsley and chervil to the skillet and cook a moment.
Transfer chicken, onion and herbs to a 6 qt. crock pot.
Combine remaining ingredients and pour over chicken.
Cover and cook on low for 6 to 7 hours.

Tips:

It may be difficult to find the chervil and it can be omitted.
The bourbon can be substituted with chicken broth if desired.
Try with fresh mushrooms rather than canned.
Serve with noodles or rice.
Serves 4

This is a great vegetarian recipe to make in your crock pot.

What You Need:

4 medium carrots, bias sliced into one inch slices
2 medium potatoes, cut into 1/2 inch cubes
15 can ounce garbanzo beans, drained
8 ounce green beans, cut into one inch pieces
1 cup coarsely chopped onion
4 cloves garlic, minced
2 tbsp quick-cooking tapioca
2 tsp curry powder
1 tsp ground coriander
1/2 tsp crushed red pepper (opt’l)
1/4 tsp salt
1/8 tsp ground cinnamon
14 ounce vegetable broth
16 ounce diced tomatoes
2 cups cooked rice

How To Make It:

In a medium sized crock pot combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon.
Pour broth over all.
Cover and cook on low for 8 to 10 hours or on for 4 to 5 hours.
Stir in undrained diced tomatoes.
Cover; let stand 5 minutes.
Serve with cooked rice.

Tips:

This recipe makes 4 servings.

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This Thai style recipe makes a delicious shrimp and rice dinner.

What You Need

2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 tbsp minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted coconut for garnish (optional)

How To Make It:

In a 5 qt crock pot, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger.
Stir in onion, pepper, carrot, coconut, raisins and rice.
Cover and cook on low 3 1/2 hours, or until rice is tender.
Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water.
When rice is tender, stir in shrimp and snow peas and cook for another 30 minutes.
Sprinkle with toasted coconut and serve.

This is a delicious low carb, low fat recipe that is easily prepared in the crock pot.

What You Need:

1 1/2 lbs skinless, boneless chicken breast halves or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous

How To Make It:

Rinse chicken & set aside.
In a medium sized crock pot combine mushrooms, undrained
tomatoes, frozen artichoke hearts, chicken broth, onion, olives, and wine/broth.
Stir in tapioca, curry powder, thyme, salt, & pepper.
Add chicken.
Spoon some of the sauce mixture over chicken.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
Serve with hot cooked couscous.

Tips:
This recipe serves 6.
Rice can be substited for the couscous, but this will increase the carbohydrate content.

This recipe for barbecue beef brisket uses a delicious homemade barbecue sauce.

What You Need

1 beef brisket, silver skin removed

Remaining ingredients are for the barbecue sauce:

1 tsp liquid smoke
1 tsp crushed garlic
1 large onion chopped
2 tspcider venegar
1 tsp loose brown sugar (not packed)
3 tsp fresh squeezed lemon juice
1-14 oz. bottle of ketchup
1/2 tsp chili powder
4 tsp worchestershire sauce
1 tsp dry mustard powder
1 cup red wine or water if you prefer
1 tsp salt
1/8 tsp black pepper
1 tsp honey

How To Make It:

Combine all barbecue sauce ingredients in a pot and heat on stove.
Then prep the brisket by removing all silver skin if your butcher didn’t already do this, and place in a 6 qt. crock pot.
Pour the homemade sauce over the beef in the crock pot, cover, and cook on low for 6 hours.
Check for doneness after 6 hours as the cooking time will depend on how large a brisket you have and increase time if necessary.
When done, remove lid from the crock pot and using two forks shred the brisket.
Serve on rolls or buns or over cooked rice with large slices of bread on the side.

Tips:

This recipe is also terrific served in soft or hard shell tacos with all the regular taco trimmings.
It is much easier to have your butcher remove the silver “skin” of the brisket.

This is an easy to prepare reduced fat chicken fricassee recipe with chive dumplings.

What You Need:

4 skinless boneless chicken breast
1 can reduced fat cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 tsp paprika
1 tsp lemon juice
1 tsp rosemary
1 tsp thyme
1 tsp salt
1/4 tsp pepper
non-stick cooking spray

For the Dumplings:

3 tbsp shortening
1 1/2 cups flour
2 tsp baking powder
3/4 tsp salt
3 tbsp fresh, chopped chives, or 2 tbsp dried chives
3/4 cup skim milk

How To Make It:

Spray a 6 qt. crock pot with non-stick cooking spray.
Place chicken in crock pot.
Mix remaining ingredients together in a bowl and then pour over chicken.
Cover and cook on low 6-8 hours.
1 hour before serving, prepare chive dumplings.
Mix dry ingredients and shortening.
Add chives and milk, combine well.
Drop by the teaspoonsful into hot chicken and gravy in the crock pot.
Cover and cook on high for 45-60 minutes.

Tips:

Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

This crock pot recipe makes a great comfort food meal.

What You Need:

8oz Kielbasa sausage, cut in 1/4″ slices
1 -14 1/2oz can diced tomatoes with liquid
1 medium onion, diced
1 medium green pepper, diced
2 celery stalks, thinly sliced
1 tbsp chicken bouillon granules
1 tbsp steak sauce
3 bay leaves or 1 tsp dried thyme
1 tsp sugar
1/4 to 1/2 tsp hot pepper sauce
1 cup uncooked instant rice
1/2 cup chopped parsley (optional)

How To Make It:

Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce, bay leaves, sugar and hot pepper sauce in a medium sized crockpot.
Cover and cook on low for 8 hours.
Remove bay leaves; stir in rice and 1/2 cup of water.
Cook an additional 25 minutes.
Stir in parsley if desired.

Tips:
Makes 5 servings

This beef stroganoff recipe is easy to make in your crock pot.

What You Need:

2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth
3/4 tsp dry mustard
1/4 tsp garlic salt
1 1/2 cups sour cream
1/2 cup flour

How To Make It:

Slice the beef into thin strips cutting across the grain.
Brown the strips in an oiled skillet.
Drain beef strips and put into a medium sized crockpot.
Combine other ingredients, except for the sour cream and flour, in the crock pot; stir well and cook on low for 8 hours.
Mix the sour cream and flour together in a small bowl and stir into crock pot.
Turn heat to high and cook for an additional 40 minutes.

Tips:

Serve over cooked rice or egg noodles.