The Crock Pot Blog

This is a super easy one pot chicken dinner recipe made in your croct pot.

What You Need:

4 boneless, skinless chicken breasts
4 potatoes, quartered, with skins
4 stalks celery, chopped
1/2 pkg baby carrots, whole
1 can cream of chicken soup
1 pkg dry onion soup mix

How To Make It:

Place vegetables on bottom of a large (6 qt.) crock pot.
Brown chicken breasts in a skillet in PAM or vegetable spray.
Drain chicken and pat dry of excess cooking oil and place over vegetables in the crock pot.
Cover with the cream of chicken soup, (no water added).
Sprinkle with dry onion soup mix. Again, do not add water.
Cover and cook on low 8 to 10 hours, or 6 hours on high.

Tips:
You can substitute either Campbell’s healthy choice or reduced fat cream of chicken.

Pumpkin turns this turkey chili recipe into a harvest delight.

What You Need:

1 lb turkey breast cut in cubes
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 C pumpkin, peeled, seeded and cubed
1 onion, chopped
1 clove of garlic, minced
1/2 C frozen corn
1/2 C chicken broth
1 T chili powder
1 (4 oz) pkg. Monterey Jack cheese, shredded

How to Make It:

Place the turkey cubes into a 6 qt. crock pot.
Pour the tomatoes and juice on top of the turkey.
Add in the black beans.
Pour the tomato sauce into the mixture and stir to combine.
Add the pumpkin, onion, garlic and corn.
Stir in the chicken broth.
Sprinkle in the chili powder and mix the ingredients together well.
Cover and cook on the low temperature setting for 10 hours.
Sprinkle the cheese over the top just before serving.

Serving Size: 6

Tips:

Brown the turkey breast cubes in an oiled skillet prior to placing in the crock pot. The individual flavors stand out in this chili. Add a 1/2 C of dried cranberries to the mix for a slightly different taste. If your chili is too thick add more chicken broth during the cooking time.

This crock pot chicken recipe has a distinct Mediterranean flair.

What You Need:

6 skinless and boneless chicken breasts
1 28 oz. can tomato sauce
1 7 oz. can tomato puree
1 can sliced mushrooms
1 can ripe olives, sliced or whole
1 tbsp garlic
1 tbsp lemon juice
1 tsp oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
cooked rice
salt to taste

How To Make It:

Wash and remove excess fat from chicken.
Combine all ingredients in a large (6 qt.) crock pot, except for the rice.
Cover and cook on low for 6 to 8 hours.
Serve chicken and sauce over cooked rice.

Tips:

This recipe serves 6, but can be cut in half if that is too much.

This beef soup recipe is very easy to make in the crock pot.

What You Need:

1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can diced tomatoes
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 cups water

How To Make It

Brown the beef in a large skillet along with onion and celery.
Drain off fat and add to a large crock pot.
Stir in remaining ingredients, cover and cook on low for 8-10 hours.

Tips:
If desired, this soup can be thickened by adding a little flour or corn statched mixed with water during the last hour of cooking time.

This is a very easy to make teriyaki chicken wings recipe.

What You Need:

3 pounds chicken wings
1 onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, crushed
1/4 cup dry sherry

How To Make It:

Rinse chicken, and pat dry.
Cut off wing tips and discard.
Cut each wing into 2 pieces, cutting at the joint.
Broil wings in the oven, 4 inches from heat for about 10 minutes on each side, or until browned.
Transfer to a large (6qt.) crock pot.
Mix all remaining ingredients together and pour over the chicken wings.
Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours.
Stir once or twice to keep wings coated with sauce.

Tips:

Makes about 32 wings. Garnish with some sesame seeds sprinkled on top of wings.

Spinach dip is one of the all time favorite appetizers or party treats. This video shows an easy recipe for spinach dip that is prepared in your crock pot.

This is an easy crock pot recipe for a delicious maple flavored pulled chicken meal.

What You Need:

1 cup ketchup
1/2 cup maple syrup
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 tsp. lemon juice
1/2 tsp. chili powder
1/4 tsp. garlic powder
4 boneless, skinned chicken breasts

How To Make It:

Combine all ingredients in a 6 qt. crock pot and cook on low for about 7 to 8 hours or until chicken is done.
Remove chicken, shred with forks, and return to sauce.
Place on buns for sandwiches or serve over hot rice.

Tips:

Makes 4 to 6 servings.

This recipe makes moist turkey breast meat with a delicious stuffing.

What You Need:

2 to 3 pounds turkey breast cutlets
2 tsp melted butter or margarine
1/2 cup chicken broth
1 large apple, cored and chopped
1/2 cup chopped onion
1 celery stalk , chopped
1 cup whole berry cranberry sauce
3/4 teaspoon poultry seasoning
2 cups seasoned crumb-style stuffing

How To Make It:

To make the stuffing, combine the butter, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning and stuffing in a bowl.
Place 3 tablespoons stuffing mixture on each turkey cutlet, roll up and tie with string.
Place each stuffed turkey breast cutlet in a 6 qt. crock pot, cover, and cook on low for 8 hours or high for 4 hours.
Server with your favorite site dish. My favorite is mashed turnip and carrots.

This is a tasty, easy to make beef soup recipe spiced up with taco seasoning.

What You Need:

2 lbs. rump roast, cubed
1 pkg taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion, chopped
2 beef bouillon cubes
water
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese

How To Make It:

Brown the beef in an oiled skillet, drain well, then roll cubes in the taco seasoning until well coated.
Add taco coated beef cubes to a 6qt. crock pot.
Add the tomatoes, chiles, onions, and tomato sauce to the crock pot.
Disolve the beef bouillon cubes in a small amount of boiling water and add to the crock pot.
Cover and cook on low for 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through; around 30 minutes.
Serve topped with cheese, and any other toppings that you like.

Tips:

If you find the soup too thin, add a bit of flour or corn starch mixed in hot water during the last 30 minutes of cooking time.

Carne guisada is a Tex-Mex style beef stew recipe that is perfect for the crock pot. The long slow cooking results in very tender beef and a flavorful dish.

What You Need:

3 lbs beef stew meat, cubed
2 cans diced tomatoes (with green chilis if available)
salt and peper to taste
3 cloves garlic minced
1 cup chopped onion
3 tbsp flour
1/2 tsp cumin
1/2 tsp oregeno
1 tsp chili powder
1/4 cup water
1 diced bell pepper

How To Make It:

Brown the stewing beef in an oiled skillet then drain well and transfer to a large (6 qt.) crock pot.
Add 1/4 cup water, salt and pepper to crockpot and turn heat to high and let simmer for 1 1/2 hours.
Drain juice from tomatoes into measuring cup and reserve.
Add tomatoes, garlic, onions, and diced bell pepper to the crock pot and stir well.
Continue cooking on high for 30 minutes.
Add cumin, oregeno, and chili powder to crock pot and stir.
Blend reserved tomatoe juice and enough water to equal 1 1/2 cups liquid with flour and combine into crock pot.
Turn crock pot to low heat and let cook for 3-4 hours until sauce has thickened to your liking
Serve with warm flour tortillas.

Tips:

Serve this dish rice.