Crock Pot Recipes

Helpful Tips For Crock Pot Cooking

1. Thaw frozen ingredients before adding them to a crock pot.

2. Liquids do not boil away in a crock pot.
Use half the amount of liquid that a conventional recipe calls for except for soups.

3. It is best to not fill the cooker completely full. There needs to be some space left for the steam
to help in the cooking process.

4. Place fresh vegetables in the bottom and around the sides of the crock pot, with the meat on top, as the vegetables cook more slowly than the meat.

5. Brown ground meat before adding to your recipe. Other meats do not need to be browned before adding.

6. To avoid curdling, stir in any dairy products close to the end of cooking.

7. Never lift the lid during cooking unless necessary. Releasing the stem, interrupts and slows the cooking.



All Day Crock Pot Chicken

2 tablespoons frozen orange juice
2 cups chicken stock
1 teaspoon salt
1/4 teaspoons pepper
1/2 cups tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice

Remaining Ingredients
4 pounds chicken -- breasts and thighs
1/4 pounds mushrooms -- sliced
2 tablespoons margarine or butter
11 ounces mandarin orange sections -- drained
1/2 a medium-large bell pepper -- sliced lengthwise
1/4 teaspoons ground ginger
3 tablespoons cornstarch
1/4 cups cold milk
1/4 cups cold water

The night before you plan on slow cooking your dinner, mix together the marinade
ingredients in a large, close-able container large enough to also hold the chicken
pieces. When marinade is thoroughly mixed, add the chicken, close container and
refrigerate until morning.
In the morning place the chicken in the crock pot and add marinade up to about an
inch from the top of the container. Set the cooker on low and cover.
6 to 8 hours later, turn the cooker to high. About an hour later, saute the
sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan
juices), mandarin sections, green pepper and ginger into the slo cooker and stir
thoroughly. Mix together the cornstarch, milk and cold water, then gradually add
into the slow cooker while stirring until the entire mixture thickens a bit.
Re-cover the crock pot and let simmer for 15 to 30 minutes until serving. Serve
with baby carrots, new potatoes or veggies of your choice.



All Day Crock Pot Delight

2 to 3 pounds boneless chuck, cut in 1 inch cubes
1/2 cup flour
1/4 cup butter
1 onion, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
2 cups beer
1/4 cup flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter.
Drain off excess fat. In crock pot, combine browned meat with
onion, salt, pepper, garlic and beer. Cover and cook on low 5-7
hours (all day) until meat is tender. Turn control to high. Dissolve
remaining 1/4 cup flour in small amount of water. Stir into meat
mixture, cook on high 30-40 minutes. Serve with rice and salad.



American Indian Stew

1/2 cup lentils, rinsed
1/2 cup navy beans, rinsed
2 cups chopped onions
2 cups sliced celery
5 carrots, scrubbed and sliced
1/4 cup brown sugar
1 cup barley
1/2 teaspoon thyme
1/4 teaspoon garlic powder
2 bay leaves
1 teaspoon freshly ground black pepper
1/2 cup red wine
1 quart V-8® vegetable juice
2 cups water

Combine all ingredients in slow cooker. Cook for 4 to 6 hours on
HIGH heat or for 8 to 10 hours on LOW heat. Remove bay leaves before
serving.




Apple Butter 1
apples-cut up, to fill 3 1/2 qt. crock pot
1 cup brown sugar
1 cup apple cider
juice of 1 lemon
1 tablespoon cinnamon

Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crock pot. Add
sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir. Add
cinnamon and cook another 10 hours. Stir occasionally until brown. Run through
Food mill or any strainer to strain out seeds and skins. I used the blender. To
thicken, if not thick enough, return to slow cooker and cook on High uncovered
until desired consistency.

YIELD: Makes 3-4 pints.



Apple Butter 2

Peel and core apples, cut in quarters, enough to fill a 4 quart crockpot to
about 1 1/2 inches from the top:

ADD:
4 tsp. Cinnamon
1/2 tsp Cloves
1/2 tsp Salt
3 Cups Sugar

Start on high with about 4 TB water, til it gets hot, then turn on low and cook
all day. When it is done and apples are fully cooked down put small amounts into
food processor and zap quickly till smooth.

NOTE: If you are canning this, put into jars and seal while "HOT".



Apple Butter 3
This can be made in a crock pot or oven at 325 degrees for 3-4 hours.

4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves

Combine all ingredients in a crockpot or roasting pan. Cover and cook 3
hours, stirring occasionally. Remove lid and continue cooking until
excess liquid cooks away (turn to low as necessary) Crock pot 5-8 hours,
oven 3-5 hours Seal mixture in hot jars and process in a hot water bath
for 10 minutes. Makes approximately 8-10 pints.




Apple Butter 4

5 1/2 lbs. apples, peeled & finely chopped
4 c. sugar
2-3 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Place apples in crock pot. Combine sugar, cinnamon,
cloves and salt; pour over apples and mix well. Cover
and cook on high for l hr. Reduce heat to low; cover and
cook for 10 hrs. or until thickened and dark brown, stirring
occasionally (stir more frequently as it thickens to prevent
sticking). Uncover and cook on low 1 hr. longer. If desired,
stir with a wire whisk until smooth. Spoon into freezer
containers, leaving 1/2 inch head space. Cover and refrigerate
or freeze. 10-12 hrs




Apricot Nut Bread
3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut up fruit from sticking together. Sift the
remaining flour, baking powder, baking soda, salt and sugar into a large
bowl. Combine the milk, egg, orange peel, and oil. Stir the flour
mixture and the whole wheat flour. Fold in the cut up apricots, any
flour left on the cutting block and the walnuts. Pour into a well
greased, floured baking unit. Cover and place on a rack in the slow
cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool
on a rack for 10 minutes. Serve warm or cold.

Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section.
She says that some manufacturers are making units for slow cookers,
but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups
also work. Also 1, 1 1/2 and 2 quart molds work.

Do not lift the lid while baking this bread.

makes 4 to 6 servings



Bacon - Cheese Dip

16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce

Put all ingredients in the crock pot and cook on low, stirring
occasionally until cheese melts, about 1 hour. Taste and adjust
seasonings, add bacon, and keep on low to serve. Serve with cubed or
sliced French bread.



Banana Bread

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until soft
and creamy. Add the sugar gradually. Beat in the eggs in a slow
stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas
another 1/3 of the flour mixture, the rest of the bananas then the last
of the flour mixture. Fold in the walnuts. Turn into a greased and
floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in
the slow cooker. Cover the cooker, but prop the lid open with a
toothpick or a twist of foil to let the excess steam escape. Cook on
high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
4 to 6 servings





Barbecue Chicken 1

4-6 pieces chicken (I use boneless breasts)
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot.
Pour sauce over all.

Cook on low in crockpot about 4-6 hours. Serve with baked beans, potato salad
and coleslaw.




Barbecue Chicken 2

1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme

Place chicken in slow cooker. Combine all other ingredients and pour over
chicken. Cover tightly and cook at "low" for 6-8 hours. Makes 4 servings.



Barbecue Pot Roast

2 lb lean pot roast
1 tsp salt
1/2 cup tomato paste
24 peppercorns
1small onion, chopped
1tsp Worcestershire sauce

Sprinkle salt over the roast and place in crock pot. Spread tomato
paste over meat; embed peppercorns into paste; top with onions and
Worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with
accumulated gravy.



Barbecue Meatloaf

2 to 2 1/2 pounds ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
2 tablespoons dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar

Combine ground chuck with half of the tomato soup, egg, crackers, honey,
2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and
form into a ball. Place a crinkled length of aluminum foil in the
crockpot so the ends extend an inch or so out of the pot. Place the
meatloaf in the pot (the foil will make it easier ro lift the meatloaf
out and keep it out of the drippings).
Combine remaining soup, 1 tablespoon Worcestershire sauce, the water,
mustard, and brown sugar. Whisk together and pour over the meat loaf.
Cover and cook on low for 8 to 10 hours. Serves 4 to 6.



Bean and Vegetable Soup

1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery, diced
1/2 cup parsnips, diced
1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic, minced
1 tsp black pepper, ground
1 cup rice or pasta, cooked

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crock pot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.

For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas. 12 servings.



Beef Barbecue

3 lbs. beef cubes
1 c. beef bouillon
1 c. chopped onions
1 c. chili sauce
1 c. ketchup
1 T. Worcestershire sauce
3 T. cider vinegar
1/2 tsp. pepper
1/2 tsp. salt
1/3 c. light brown sugar
2 tsp. dry mustard
1 tsp. ground allspice

Put meat, bouillon and onions in crock pot on high for 4 1/2-5 hrs. Shred beef.
Drain all but 2 cups liquid.

Put beef mixture and remaining ingredients back into crock pot. Stir well. Cook on
high for 45 min. Serve on bulky rolls.






Beef Borguinon

4 lbs lean beef cubed
1 to 1 1/2 cups red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon, diced
2 cloves garlic crushed
1onion diced
1 lb mushrooms sliced
1/3 cup flour

Marinate beef in wine, oil, thyme and pepper 4 hrs at room
temperature or overnight in the fridge.

In large pan, cook bacon until soft. Add garlic and onion sauteeing
until soft. Add mushrooms and cook until slightly wilted. Drain beef
reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour
reserved marinade over all.
Cook on LOW 8-9 hrs.


Beef Crock Pot Casserole

1 1/2 lbs stewing steak
1 oz plain flour
2 tbsp oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper

Cut the steak into 1 inch cubes and toss in the flour seasoned with salt
and pepper. Brown on all sides in the oil, then remove from the pan.
Cut the onions into thin slices and cook in the oil until soft and
golden. Slice the carrots thinly and put into the crock pot. Top with
the onions and the meat. Add any remaining flour to the fat in the pan
and cook for 2 minutes. Work in the stock and stir over low heat until
the liquid comes to the boil. Pour into the crock pot, cover and cook on
HIGH for 30 minutes, then on LOW 6-7 hours.




Beef Stew 1

2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)

Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt,
paprika, pepper & flour.

Spread with chopped onions. Combine beef broth & tomato sauce & pour overall.
Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs.



Beef Stew 2

2 1/2 lb Beef; extra lean
7 Carrots; 2" chunks
2 1/2 Potatoes; cut in eighths
2 1/2 Onions; sweet, cut in1/4" slices, slices cut in half and
separated into rings.
1 Tomatoes; Italian-style canned,stewed tomatoes, undrained, (or
plain)
2 tb Flour; (or 3)
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme
1/4 ts Basil
2 tb Worcestershire sauce; (or 3)

Layer the veggies and meat (in that order), mix flour and seasonings
and sprinkle over each meat layer. Sprinkle with Worcestershire
sauce, pour stewed tomatoes over all, cover and cook on Low 10-12
hours. Variable amounts are for 3-1/2 or 5 quart pots.


Beef Stew 3

10 small New potatoes, halved not peeled
12 small White onions, peeled
30 Baby carrots, 1/2-lb.
1 Red or green bell pepper, seeded, cut into 1" 1 1/2 pounds Beef stew meat --
cut into 1" 1.1/2" cubes
2 cups Beef broth or bouillon
2 teaspoons Fresh oregano leaves, chopped
1/4 teaspoon Paprika
1 tablespoon Fresh parsley, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoons Cornstarch
3 tablespoons Cold water

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and
beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire
sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9
to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir
into cooked stew mixture. Cover and cook on HIGH 15 to 20 min. or until
thickened, stirring occasionally.



Beef Stew 4

2 lb Beef chuck or stew mea, cut in 1" cubes
1/4 c Flour
1 1/2 ts Salt
1/2 ts Pepper
1 1/2 c Beef broth
1 ts Worcestershire sauce
1 Garlic clove
1 Bay leaf
1 ts Paprika
4 Carrots; sliced
3 Potatoes; diced
2 Onions; chopped
1 Celery stalk, sliced
2 ts Kitchen Bouquet (opt)

Place meat in crock pot. Mix flour, salt, and pepper, and pour over
meat; stir to coat meat with flour. Add remaining ingredients and
stir to mix well. Cover and cook on Low 10-12 hours. (High: 4 to 6
hours). Stir stew thoroughly before serving.



Beef Stroganoff In Crock Pot

1 1/2 lb. beef for stew
2 tbsp. butter or margarine
1 1/2 c. beef bouillon
2 tbsp. ketchup
1 sm. garlic clove, crushed
1 tsp. salt
8 oz. sliced mushrooms
1 med. onion, chopped
3 tbsp. flour
1 c. sour cream
3-4 c. hot cooked noodles

Dredge beef in flour and salt. Melt butter or margarine in large skillet and add
beef and onion. Cook over medium heat until browned. Place beef bouillon,
ketchup, garlic and mushrooms in crock pot and mix. Add cooked beef and onions.
Cover and cook on low for 3-4 hours. Add sour cream, cover and cook for 30-45
minutes (do not let mixture boil).
Serve over hot cooked noodles.



Beef Tips

1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tbsp Flour
1 Buttered noodles

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat
thoroughly. Place in crock pot. Add green onions and drained mushrooms. Combine
with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over
beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours.
One hour before serving, turn to HIGH setting. Make a smooth paste of red wine
and 3 tablespoons flour; stir into crock-pot, mixing well.



Brunswick Stew 1

2 slice Bacon; dice
3 tbsp Flour
1 tsp Salt
1/2 tsp Pepper
1 pinch Cayenne
4 lb Chicken or rabbit; cut up (with giblets if chicken is used)
3 Onions; slice thin
4 Tomatoes; chop
1 Red bell pepper; chop
1/2 tsp Dried thyme
2 c Fresh lima beans
2 c Corn kernels
1/2 c Okra; slice
2 tbsp Parsley; chop
1 tbsp Worcestershire sauce

Cook bacon in its own fat until rendered. Remove the bacon bits and
set aside. Combine flour, salt, pepper and cayenne and dredge the
rabbit or chicken. Brown the pieces in the rendered fat with the
onions. Add 1 1/2 cups boiling water, tomatoes, red pepper and thyme
to crock pot with meat. Cover and cook on LOW 6 to 8 hours. Add
remaining ingredients including reserved bacon, cover and cook on
HIGH 25 minutes or until vegetables are tender.



Brunswick Stew 2

1 Chicken; 2 1/2 to 3 lb
2 qt Water
1 Onion; chopped
2 c Ham; cooked; cubed
3 Potatoes; diced
2 cans Tomatoes; 16 oz, ea; cut up
10 oz Lima beans; frozen and partially thawed
10 oz Corn; whole kernel, frozen, partially thawed
2 ts Salt
1 ts Sugar
1/4 ts Pepper
1/2 ts Seasoned salt

In a crock pot combine chicken with water, onion, ham, and potatoes.
Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift
chicken out of pot; remove meat from bones. Return chicken meat to
pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and
pepper. Turn control to HIGH. Cover and Cook on HIGH 1 hour. Serve
in large individual bowls. Makes 8 servings



Brunswick Stew 3

1 c Tomatoes; cut up (16 oz.)
1 c Tomato paste; (6 oz.)
3 c Chicken; cubed, cooked
1 pk Frozen succotash Or 1 pkg. frozen okra; sliced
1 c Onions; chopped
1 Bay leaf
1 ts Salt
1/2 ts Rosemary;dried, crushed
1/2 ts Pepper
1 ds Ground cloves
2 1/2 c Chicken broth

In Crock pot, stir together UN-DRAINED tomatoes and tomato paste. Add
chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt,
rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on
low heat setting for 5 to 6 hours. Before serving, remove bay leaf
and stir well. Makes 6 servings.



Brunswick Stew 4

2 cans bbq pork -- Castlebury
2 cans bbq beef -- Castlebury
2 cans chicken -- boneless, Swanson
1 can tomatoes -- (16 oz.)
1 reg can cream corn
1 reg can whole kernel corn
1 large onion -- grated

Squish up tomatoes with clean hands; chop up the chicken. Break up
all beef. "Gush" up all parts with tender loving care, and clean
hands. Mix together and cook in crock pot overnight or all day on
low temperature.



Busy Day Vegetable Soup

1 lb Ground beef
1 Egg slightly beaten
1/2 c Fine dry bread crumbs
1 Sm onion, chopped
1 Celery top, finely chopped
1 ts Salt
1/8 ts Pepper
1/2 ts Dried thyme, crushed
2 cn 8 oz stewed tom or plain
10 oz Frozen cut green beans
10 oz Frozen mixed vegetables, partially thaw vegetables

Mix ground beef with 1/4 C water and all ingredients, except
tomatoes and frozen vegetables. Lightly shape into 2 inch meatballs.
Brown meatballs in skillet , and place in crock pot. Pour stewed
tomatoes over meatballs. Stir gently to mix.Cover and cook on low
4-6 hours.Turn to high.
Add beans and mixed vegetables. Cover and cook for 30 minutes or
until vegetables are tender. Check and correct seasonings.



Cabbage Burger Bake

6 cups shredded cabbage and carrots
3/4 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium onion, finely chopped
1 cup long-grain rice
1 26 oz. can chunky low-fat spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon seasoned salt

Place 1/2 of the cabbage and carrots in a slow cooker. Crumble ground beef over
top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Evenly
distribute onion, then rice over all. Top with remaining cabbage, salt, and
pepper. Combine spaghetti sauce, water, basil, and seasoned salt; pour over
cabbage. Cover and cook on LOW 5 to 6 hours or until rice is tender.



Caramel Apples

2 packages (14oz) bags caramels
1/4 cup Water
8 medium apples

In crock pot, combine caramels and water. Cover and cook on high for 1 to
1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into
stem end of each apple. Turn control on low. Dip apple into hot caramel
and turn to coat entire surface. Holding apple above pot, scrape off
excess accumulation of caramel from bottom apple. Place on greased wax
paper to cool.



Cheesy Crock-Pot Chicken

6 chicken breasts (boneless, skinless)
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1 can water

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix
undiluted soup and pour over chicken in a crock pot. Cook on low all day
(6 to 8 hours). Serve over rice or noodles.



Chicken With Stuffing

Prepare packaged stuffing mix as indicated on package. You can use Stove
Top or dried herbed stuffing such as Pepperidge Farm. The important thing
is to prepare it with moisture as the specific package indicates.
Layer stuffing in the bottom of crock pot. Place 4 boneless chicken
breasts on top. They can overlap some, but try to arrange it with as
little overlap as possible, even if you have to squash them in. If there
is room, you could use more chicken. Also, you could use bone-in chicken
pieces, not necessarily just boneless chicken breast. I recommend that you
use either bone-in or boneless, don't combine the two, or your cooking
time will vary.

On top of the chicken, pour one can of cream of chicken soup, or you could
use cream of mushroom or cream of celery, whatever you like. Just don't
add the liquid the soup can says to use when making it.
Add one can of mushrooms sliced. Use as little or as much as you like. Be
sure to stir the mushrooms around a little so they get covered with the
soup mix.

Turn crock pot on low and leave to cook for several hours. Check
periodically and make sure the soup mix hasn't dried up. If it seems like
there isn't enough moisture on top, you can add a little chicken gravy.
But remember, there is a lot of moisture below the chicken from the
stuffing.

Like I said, this recipe is very flexible. I think it works best, though,
if you use skinless chicken, otherwise you have all that fat floating in
your gravy mixture. You may have to adjust cooking time and moisture
content to your liking.

To serve, remove chicken. Scoop some stuffing and sauce onto a dinner
plate and place the piece of chicken on top of it. Be aware, the stuffing
will be mushy, but it is DELICIOUS!!!!



Chicken 'n Dumplings in Slow Cooker

4 boneless skinless chicken breasts
1 can cream. of mushroom soup
1 can cream. of chicken soup
4 Tbs. butter (cubed)
3 stalks celery chopped fine
2 carrots chopped fine
1 onion chopped fine
2 (or so) cans of Chicken Broth
2 10 oz. tubes of refrigerated biscuit dough added near the end of cooking (ie: Pillsbury)

Put chicken in bottom of crock and add the rest of ingredients on top of chicken. Pour enough chicken broth into the crock pot to cover all ingredients. Cover and cook on high for 5-6 hours. About 90 min. before the the dish is done, uncover and tear up all the biscuit dough and drop into crock on top. Cover and continue to cook until the biscuit dough is cooked through. Enjoy!



Chicken and Gravy

Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
About 6 stalks celery
1/2 pkg baby carrots
1 can cream of chicken soup
1 pkg dry onion soup mix

Place vegetables on bottom of crock pot. Brown chicken breasts in Pam or
vegetable spray. Place over vegetables. Cover with the cream of chicken soup,
undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook
all day on low, or 6 hours on high.




Chicken Casserole

4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute Rice

Mix in crock pot the soups and rice. Place chicken on top of mixture, then
sprinkle diced celery over chicken. Cook on low for 4 hours. Makes 4 servings.



Chicken Italian

1 chicken cut up, or your favorite pieces
1 jar spaghetti sauce (your choice)
dried oregano, garlic salt, or other spices

Place chicken pieces into crock pot.
Add 1 jar spaghetti sauce over chicken.
Shake dried oregano and garlic salt (or your other favorite
additives to spaghetti sauce), to taste.
Cook on low all day.

Tips: CAREFULLY remove the chicken from the crock pot to a serving platter, then
spoon the leftover sauce into a serving dish.
Serve with Rice or Pasta, a salad, and your favorite bread.



Chicken Mushroom Stew

6 boneless chicken breast halves (1 1/2 lbs)
2 tbsp veg oil, divided
8 oz. fresh mushrooms, sliced
1 med onion, diced
3 c diced zucchini
1 c diced green pepper
3-4 cloves minced garlic
3 med tomatoes, diced
1 can (6 oz. tomato paste)
3/4 c water
salt to taste
1 tsp each, dried oregano, thyme, marjoram and basil

Cut chicken into 1" cubes, brown in 1 tbsp oil in lg skillet.
Transfer to crock pot or slow cooker. In same skillet, saute
mushrooms, onion, zucchini, green pepper and garlic til
crisp-tender. Place in cooker. Add tomatoes, tomato paste, water and
seasonings. Cover and cook on low for 4 hrs or til veggies are
tender.
Makes 6 servings



Chicken-Rice Crock Casserole

4 large Chicken breasts
1 can Cream of chicken soup (small
1 can Cream of celery soup (small)
1 can Cream of mushroom soup (small)
1/2 cup Diced celery
1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top
of the mixture, then add the diced celery. Cook for 3 hours on high or 4
hours on low.

Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts
may be added to make 6 servings.


Chicken Soup

2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 to 5 cups water
1 T dried parsley
1 T dried dill
6 oz noodles

Slice carrots, celery and onion. Place in crock pot. Add chicken, broth,water,
and spices. Cover and cook on low 8 to 10 hours. One hour before serving, remove
chicken and vegetables from pot. Add 6oz. noodles to pot, cover and turn to
high. While noodles are cooking, shred the chicken and mince the vegetables (I
run mine through the food processor). Return chicken and veggies to the pot.
Cook til noodles are done.

I use the frozen chicken breasts and put them in frozen-just cook on high for
the first hour. I use the chicken broth that is reduced sodium and fat free. Use
your favorite noodle type. I use the "NO Yolks" broad. This can be made in a 3qt
pot, but it is a tight fit. I use my 5 qt.



Crock Pot Chicken Stew 1

2 lb Chicken breasts/skinless Boneless/ cut in 1 inch cubes
2 can Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; slice
1 c Carrots; slice thin
1 tsp Paprika
1/2 tsp Pepper
1/2 tsp Rubbed sage
1/2 tsp Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tbsp Cornstarch

In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4
hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30
minutes more or until the vegetables are tender.



Crock Pot Chicken Stew 2

3 Chicken leg quarters, skinned
1/3 c Water
1 can Cream of mushroom soup
Salt and pepper;to taste
3 med Potatoes; cubed
2 med Onions; cubed
1 c Frozen corn; thawed
1 can Tomato sauce (8 oz.)
1 pkg Onion dry soup mix

Cut up leg quarters. Mix mushroom soup with water in crock pot Add
chicken, salt and pepper. Cook for 1 hour on HIGH. Then add all
other ingredients and cook on LOW for 8 hours or 4 hours on HIGH.
Serve hot with crackers.



Crock Pot Chicken Stew 3

1 Frying chicken
3 Carrots; cut diagonally in 1" chunks
3 med Idaho potatoes; chunked
2 lg Onions
Seasoned pepper; to taste
1/4 ts Thyme
1/4 ts Basil
1/4 ts Oregano
1 can Cream of chicken soup
1 tbsp Worcestershire sauce

Place half of veggies in the pot, add chicken. Mix pepper and spices
and sprinkle over meat. Add the rest of veggies and top with the
soup. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to
10 hours, or until meat is very tender and veggies are done.



Chicken with Cream Sauce

1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
water

Sauce:
4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley

Put the chicken in the crock pot and cover with water. Add celery,
carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot. Cover and cook on LOW for
7-9 hrs.

Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several min. Gradually stir in stock. Simmer until smooth.
Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.




Chilaquilas

2 pounds Ground beef
2 medium Onion -- chopped
12 each Corn tortillas -- cut into one inch strips
2 medium Can tomato and green chilies
1/2 teaspoon Cumin
1 each Clove garlic -- crushed
1/8 teaspoon Pepper
1 pound Cheddar cheese -- grated

Brown meat in fry pan, add onion, seasonings and cans
of tomatoes and green chilies. Cook and stir 20 minutes.

Layer in crock pot:

1. Meat mixture
2. Tortillas
3. Meat mixture
4. Cheese
5. Tortillas
6. Meat mixture
7. Cheese
Cover and cook at 280 degrees F for 2 to 3 hours.
6 Servings



Chicken Stuffing Casserole

4-6 Boneless Skinless Chicken Breasts
1 small box Stove Top Stuffing for chicken
1 (10oz.) pkg. frozen chopped broccoli, thawed
1 can broccoli with cheese soup
1/2 cup chicken broth

Lightly butter a 3 1/2qt. crock pot and place chicken in the bottom. Mix together
the remaining ingredients, and place on top of chicken. Cover and cook on low
6-7 hours.



Chili 1

1 lb ground beef, cooked and rinsed
60-70 ounces rinsed light or dark kidney beans
16 ounces tomato paste
16 ounces peeled chopped tomatoes (reserve liquid)
1/2 small onion, chopped
1 small green pepper, chopped
1 package chili seasonings
cayenne pepper to taste, if desired

Okay, now the hard part, put it all in the crockpot and cook on low until you
are ready, I'd recommend at least 5 hours so the peppers and onions are cooked
soft. Use the reserved tomato liquid if it seems too thick for your taste. We
serve with tortillas, cheese, sour cream, and salsa!



Chili 2

Brown 2 lb. ground beef, drain. Put it in the crock pot and add:

3 - 15 oz. cans tomato sauce
1 chopped onion
1 chopped green pepper
1 t salt
2 cans red kidney beans, drained
1 Williams chili seasoning silver package

Cook on low 5-9 hours.



Chili 3

2 cups pinto beans
2 large onions, chopped fine
1-1/2 tablespoons chili powder
1 large clove garlic, minced
2 small cans tomato sauce
1-1/2 pounds ground beef
1 tablespoon salt
Fresh ground pepper to taste
8 cups warm water

Wash and clean beans, place into a large crock pot. Add 8 cups warm water,
chopped onions, chili powder, garlic, tomato sauce. Brown ground beef in
frying pan and then pour into crock pot. Cook on high for 8 to 10 hours,
or until beans are tender. Stir occasionally.
I have tried to measure the ingredients for you in this recipe. This
amount of water and beans work well, usually I do not need to add any more
water.



Chuck Roast

2 1/2 lb. Chuck roast
2 packets dry Italian dressing mix OR Ranch dressing mix
1 cup water

Place beef in crock pot, sprinkle seasonings over meat, pour water over all. Cook on
low 6-8 hours or until meat shreds easily.



Chuck Roast Delight

2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess
fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and
beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir
into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.



Cock and Bull Stew

1/4 c Steak sauce
2 Chicken bouillon cubes
1 ts Salt
1/2 ts Pepper
1 ts Sugar
1/2 c Hot water
2 To 3 lb chicken thighs
1 lb Lean stewing beef; 1-1/2" cubes
1 med Onion; chop
2 med Potatoes; peel, cube
2 med Carrots; peel, slice thin
16 oz Can stewed tomatoes
1/4 c Flour

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot
water in crock pot; stir well. Add remaining ingredients except
flour; mix carefully. Cover and cook on LOW setting for 7 to 10
hours; on high setting for 4 hours. Before serving, remove chicken
and bone, and return meat to crock pot; stir well. To thicken gravy,
make a smooth paste of flour and 1/4 cup of juices from stew. Add to
in crock pot. Cover and cook on HIGH setting until thickened.



Cola Chicken

1 cup Cola
1 cup ketchup
1 large onion, sliced
1 1/2 pounds whole chicken

Wash and pat dry chicken. Salt and pepper to taste. Put
chicken in crock pot and onions on top. Add cola and ketchup
and cook on LOW 6 to 8 hours.



Cola Chicken

1 cup Cola
1 cup ketchup
1 large onion, sliced
1 1/2 pounds whole chicken

Wash and pat dry chicken. Salt and pepper to taste. Put
chicken in crock pot and onions on top. Add cola and ketchup
and cook on LOW 6 to 8 hours.




Corned Beef Hash

1 tin of corned beef hash
3 BIG potatoes
3 ribs of celery chopped
1 large onion chopped
2 big cloves of garlic
salt and pepper to taste
a dash or so of basil
2 tins of chicken broth

Saute' the garlic, celery, onion, and salt and pepper in a tbsp of garlic
until veggies are tender. Then toss everything in the crock pot and turn
on low for about 5-6 hours. Eat it with lots warm buns and butter.



Cottage Stew

1 1/2 pounds lean beef -- cut in 1" cubes
2 tablespoons flour
2 tablespoons butter
2 tablespoons corn oil
2 celery ribs -- cut in chunks
1 cup beef stock
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon prepared mustard
2 tablespoons fresh lemon juice
3 tablespoons chopped parsley

Brown meat in butter and oil. Combine meat and remaining
ingredients, except lemon juice and parsley, and place in a slow
cooker. Cover and cook on low 6 to 8 hours. Stir in lemon juice and
parsley and serve with toast, noodles or potatoes.



Country Pork Stew

1 1/2 lb Pork; 1" cubes
3 md Potatoes with skins, scrubbed and cubed
4 Carrots; 1/2 in pcs
1 md Onion; chopped
1 md Zucchini , cut in 1/2 in pcs
1 cn Tomatoes, whole; cut up
2 c Water
1 tb Instant beef bouillon
1 ts Salt
1/2 ts Pepper
1/2 ts Paprika
3 tb Cornstarch
2 tb Water

Combine all ingredients, except cornstarch and 2 T water, in slow
cooker. Stir to blend. Cover and cook at Setting #3 in West Bend or
Low in others, for 7 - 9 hours or at Setting #5 (high) for 4 - 5
hours. Increase heat to high. combine cornstarch and water. Stir
slowly into stew mixture until thickened.



Country-Style Spareribs

6 pounds spareribs
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 (8 ounce) cans tomato sauce
3 tablespoons brown sugar
2 tablespoons white wine vinegar
4 tablespoons lemon juice
2 tablespoons Worcestershire sauce

Season ribs with salt and pepper to taste. In a large skillet, over medium-high
heat brown ribs on all sides.
Place half of the onion, green pepper and celery in the bottom of a slow cooker.
Place half of the ribs on top the vegetables then repeat with the remaining
vegetables and ribs.
In a medium bowl, combine the tomato sauce, brown sugar, vinegar, lemon juice
and Worcestershire sauce. Pour mixture over the top of the ribs. Cook on high
for 1 hour. Reduce to low and cook for another 8 to 9 hours.
Makes 6servings



Cowboy Stew

1 can chili beans
1 can pork and beans
1 can cream style corn
2 cans tomato sauce - (8 oz ea)
1 pound ground beef
1 onion -- chopped
1 green pepper -- chopped

Brown ground beef, onion, and pepper together. Drain well. Put all
ingredients into crock pot; cover and cook on LOW 7 to 12 hours.
This recipe yields 4 servings.



Creamy Chicken Casserole

6 skinless boneless chicken breast halves
1/4 cup sour cream
6 slices bacon
1/4 cup flour
2 ounces dried beef
1 can cream of mushroom soup

Arrange dried beef on bottom of greased crock pot. Wrap
each piece of boned chicken with a strip of bacon and place on
top of the dried beef. Mix the flour, soup and sour cream together;
pour over chicken. Cover and cook on Low 6 to 9 hours. (High:
3 to 4 hours).


Creamy Pork Chops

6 pork chops, browned
1 onion, chopped
3 tb catchup
10 1/2 oz cream of chicken soup
2 ts Worcestershire sauce

Place all into crock pot and simmer about 4-5 hours. Serve
with rice if desired.


Crock Pot Candy

1 lb jar unsalted peanuts
1 lb jar salted peanuts
1 12oz. bag semi sweet chocolate chips
1 12oz. bag white chocolate chips
1 lb vanilla or almond bark

Pour both jars of peanuts in crock pot. Dump in chips and bark (I break it up to about the size of ice cubes). Turn crock pot on low, cover, and leave it for about 60-90 minutes. Stir it up to mix well and spoon onto foil lined cookie sheets or counter. Leave the crock pot on while you spoon it out so the chocolate doesn’t start setting up on you. This recipe makes over 6 dozen for me. It just depends on the size you make them.



Crock Pot Dinner

2 medium potatoes thinly sliced
3 stalks celery, sliced
1-1/4 pound raw hamburger
1/4 cup rice
1/2 tsp. Italian herbs
2 carrots, sliced
1 large onion, sliced thin
1 large green pepper, sliced thin
1 (16oz.) can tomatoes

Place all ingredients in order given and
salt and pepper each layer, start the crock pot on high
for 1-1/2 hours or till it starts to boil. Turn to low
for 6-8 hours.
Number of Servings: 6



Crock Pot Roast

1 roast (rump, 7bone, chuck, or cross rib)
1 envelope Lipton Onion Soup Mix
1 can mushroom soup
1 (10oz) can beef consume
1 teaspoon Kitchen Bouquet

Dredge the meat in flour, salt and pepper, then brown in hot oil in
skillet. Mix soup mix, mushroom soup and beef consume, kitchen bouquet
in crock pot. Add browned roast and cook about 6 hours on high until the
roast is tender. Makes a wonderful gravy.



Crocked Stew

2 to 3 carrots, very thinly sliced
2 to 3 potatoes, diced
2 onions, halved and thinly sliced
3 to 4 pound rump roast, trimmed, cut in bite-size pieces
1 envelope brown gravy mix (or spaghetti sauce mix with mushrooms)
1/8 cup catchup
All of the following according to your taste:
oregano,parsley flakes, pepper, paprika, tarragon leaves, Accent,
Lawry's seasoned salt
3 cups dry Chablis (or white wine)
1 bay leaf
1 teaspoon Worcestershire sauce

Place carrots in bottom of crock pot; add layer of potatoes, then onions
and top with meat. Combine all remaining ingredients except bay leaf in a
mixing bowl and blend well . Pour over meat, add bay leaf, cover and cook
on low 8 to 12 hours, longer time recommended to insure it is done. Do not
remove lid during cooking period; stir only when ready to serve. To cook
on stove top or in oven: cut meat and vegetables in larger chunks; brown
beef if desired; combine all and cook about 3 hours or until tender,
replenishing liquid as needed. If desired, thicken with flour-water
paste.



Crock Pot Beef Soup

2 pounds beef stew meat
1 (10oz) package frozen corn
1 (10oz) package mixed vegetables
2 potatoes, peeled and diced
2 carrots, sliced
1 onion, diced
1 (8oz) can tomato sauce
1 (14oz) can diced tomatoes
3 (10oz) cans beef broth
2 garlic cloves, minced
1 teaspoons beef bouillon
Salt and Pepper to taste

Place all ingredients in crock pot. Cook on high 4 to 6 hours or on low
about 8 hours or until the meat is tender. Stir gently occasionally, so
that all cooks evenly.



Crock Pot El Rancho Chicken

3 cups cubed chicken, cooked
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 10-oz can diced tomatoes with green chilies
1 medium green sweet pepper chopped
1 medium chopped onion
1 1/2 Tsp. chili powder
1/4 Tsp. ground black pepper
8-oz shredded cheese
12 (6- or 7- inch) corn tortillas

Place chicken in your slow cooker cover with remaining ingredients
except cheese and tortillas.
Cover and cook on low for 6 to 8 hours. Serve
with tortillas and cheese.




Crock Pot Ham

6 pounds Cooked ham
1 tablespoon Vinegar
Whole cloves
1/2 teaspoon Dry mustard
1/2 cup Currant jelly
1/4 teaspoon Ground cinnamon

Place ham on metal rack or trivet in crock pot.
Cover and cook on low 5 to 6 hours. remove ham.
Pour off juice; remove rind. score ham; stud with cloves.
In small saucepan melt jeyy with remaining ingredients.
Remove metal rack or trivet.
Return meat to crock pot.
Spoon sauce over ham.
Cover and cook on high for 20 to 30 minutes, brushing with
sauce at least once more if possible.

Make 8 to 10 servings.



Crock Pot Soup

1-2 lb. stew beef chunks
32 oz. frozen mixed vegetables
2 cans stewed tomatoes
24 oz. V-8 juice
onion flakes or frozen chopped onion, if desired
Dump it all in the crock pot, cook all day, and enjoy!



Crock Pot Spaghetti Sauce

1 1/2 lb Ground chuck; browned
1 1/2 c Onion; chopped
2 cl Garlic
1 cn 14.1/2-oz. tomatoes
2 cn 6-oz. tomato paste
1 1/2 ts Salt
2 ts Dried oregano
1/4 ts Thyme
1 Bay leaf

In a crock pot, combine all of the ingredients. Stir thoroughly and
cook on low for 10 to 12 hrs., or on high for 4 to 5 hrs.



Deep South Brunswick Stew

3 medium potatoes, cut in 1/2-inch pieces
1 (10 oz.) pkg. frozen lima beans
1 (10 oz.) pkg. frozen whole kernel corn
1 (10 oz.) pkg. frozen or fresh okra (optional)
3 c. diced, cooked chicken
1 large onion
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. rosemary
1/4 tsp. pepper
1/8 tsp. cloves
1 bay leaf
4 c. chicken broth
1 (16 oz.) can tomatoes

Put in according to order of recipe and cook 8 to 10 hours. Stir
before serving.
This freezes well.



Easy Crock Pot Chicken

1 cut up whole chicken (or any parts)
2 tbsp butter or margarine
1 pk dry Italian dressing

Wash chicken and put in crockpot, slice butter into a few pieces and put over
chicken. Sprinkle Italian dressing mix over chicken. Cover and cook on low 7-9
hours or on high 4-6 hours. Serve with rice or noodles "Sometimes", I even bone
the chicken and cut it up before cooking it, so I can sit down and enjoy it even
more when it's done.





Easy Does It Spaghetti

1 lb. ground chuck
1/2 c. chopped onion
2 cloves garlic, minced
2 (8 oz each) cans tomato sauce
1 to 1 1/2 tsp Italian seasoning
1 (4 oz) can sliced mushrooms, drained
3 c. tomato juice
6 oz. dry spaghetti, broken into 4 to 5 inch pieces

Brown ground chuck in skillet, drain and put in Crock-Pot. Add all remaining
ingredients except dry spaghetti; stir well. Cover; cook on Low 6 to 8 hours
(High: 3 to 5 hours). Turn to high last hour and stir in dry spaghetti. 4
servings.



Fabulous Beef Stew

1 1/2 pounds stew meat
1 packet Lipton beefy-onion soup mix
1 1/2 teaspoons beef bouillon
3-4 potatoes, cubed
4 carrots, sliced
1 celery stalk, sliced
1 can whole tomatoes, with their juice
1 garlic clove, crushed
Salt, to taste
Freshly-ground black pepper, to taste
2 tablespoons cornstarch, mixed with about 1/4 cup cold water

Put all ingredients in a slow cooker on LOW heat for 8 to 10 hours.
Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed
with water. Turn heat to HIGH and stir until thickened.
This recipe yields 4 servings.



Family Beef Stew

2 1/2 pounds stew beef, 2" cubes
8 carrots -- cut diag. 2" chunks
3 medium Idaho potatoes, chunked
2 large Spanish orVidalia onions
1 can Italian stewed tomatoes (14-1/2 oz can)
2 tablespoons flour
seasoned pepper, to taste
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon Worcestershire sauce

Halve the onions lengthwise and cut into rings. Peel and chunk
carrots and potatoes. Place half of the vegetables in the pot; add
beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add
rest of vegetables and top with the stewed tomatoes and their juice.
Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10
hours, or until meat is very tender and veggies are done. If
desired, potatoes may be omitted and the stew, when done, may be
served with large macaroni cooked separately.



Favorite Crock Pot Roast

1(3 to 3 1/2 lb. beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika (optional)
1 onion chopped, or cut into wedges if you prefer
3-5 carrots, peeled, and cut into 1 inch slices
4-5 potatoes, cut into eighths
1 celery stalk, chopped
1 cup beef broth
3 tablespoons cornstarch
1/4 cup water

Trim visible fat from meat, and rub sides with salt, seasoned salt, pepper, and
paprika. Place vegetables in bottom of crock pot. Pour broth on top of
vegetables, and place meat on top. Cover and cook on LOW 8-9 hours, or until
meat and vegetables are tender. To thicken juices, remove meat and vegetables;
keep warm. Turn control to HIGH. Dissolve cornstarch into 1/4 cup of water; stir
into and vegetables.

I also like to serve this on top of egg noodles! MMM....good!



Fresh Crock Pot Tomato Sauce

4 cups tomatoes -- peeled, seeded and finely chopped
1 medium red or white onion -- minced
1 1/2 teaspoons basil (fresh if possible)
1 teaspoon sugar
1 can tomato paste -- (6 oz)
4 garlic cloves -- crushed
1/4 teaspoon oregano
1 dash red pepper

Combine all ingredients in lightly oiled Crock Pot (I use virgin oil). Cover and
cook on low for 6 - 12 hrs., high about 4 hrs.



Fresth Crock Pot Tomato Soup

8 medium tomatoes
1 medium onion -- chopped
2 carrots -- peeled and thinly sliced
1 garlic clove -- crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon

Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse
with cold water. Remove skins. Cut in half crosswise; squeeze out and discard
seeds.

Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil,
parsley, worcestershire sauce, salt, pepper and broth (or bouillon). Cover and
cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or
food processor fitted with metal blade. Serve in individual bowls.



Ground Beef and Potato Crock Pot Meal

1 1/2 lb. hamburg
1 lg. clove garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 lg. onions
1 can mushroom soup (10 3/4 oz.)
1/2 c. water

Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme.
Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered
crock pot. Add browned beef and top with remaining potatoes and onions. Mix
mushroom soup with water and spread over top of contents. Cover. Cook on low for
8 to 10 hours or on high for 3 to 4 hours.



Ground Beef Stew

3 Potatoes, cubed
4 Med.carrots, sliced
1 sm Onion, chopped
1 cn Peas, drained
1 lb Ground beef
Salt
1 cn Tomato soup 1
1 cn Warm water

Place in crock pot in layers. Do not mix. place potatoes first, then
place carrots next. Then add onions, peas, ground beef and salt.
Spread tomato soup evenly over all layers. Then add water. Cook for
7 hours. Stir just before serving.




Ham and Scalloped Potatoes

6 to 8 slices of ham
8 to 10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup grated cheddar or american cheese
1 10-ounce can cream of celery or mushroom soup
paprika (opp.)

Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and
pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup
over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High: 4
hours).



Hearty Beef Stew

2 pounds stew beef -- cut in 1" cubes
5 carrots -- sliced
1 large onion -- diced
3 stalks celery -- sliced
1 can tomatoes -- (28 ounce)
1/2 cup quick-cooking tapioca
2 bay leaves
salt and pepper

Trim all fat from meat. Put all ingredients in Crockpot. Mix thoroughly. Cover
and cook on low 10-12 hours (High 5-6 hours).




Hot Dog Sauce

3 lbs. ground chuck
1/2 tsp. garlic, minced
3 tsp. chili powder
3 tsp. cumin powder
1 tsp. oregano
4 c. water
8 beef bouillon cubes or equivalent

Brown beef and garlic together, drain and transfer to crockpot. Add the
rest of the ingredients. Cover and cook on low for 6 to 8 hours. Tops
about 18 hot dogs.



Lasagna in a Crockpot

1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked

Brown ground beef and onion in skillet. Add garlic powder, tomato sauce,
tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a
layer of meat sauce onto the bottom of the crockpot. Add a double layer
of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat
with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6-8 hours. 10 Servings




Layered Potato, Sauerkraut, and Beef

1 lb Small white potatotes, scrubbed and sliced
2 lb Sauerkraut, rinsed and drained
1 md Onion, halved and thinly sliced
1/4 c Dry white wine
2 tb Cornstarch
14 1/2 oz Can diced peeled tomatoes
1/2 ts Garlic pepper
1/4 ts Salt
1 tb Caraway seeds (optional)
2 lb Beef top round steak, trimmed of fat and cut into 1 Inch cubes


In a 5-quart electric slow cooker, layer the potato slices. Spread
evenly with the sauerkraut, then top with the onion slices. In a
medium bowl, blend together the wine and cornstarch until smooth.
Stir in the tomatoes with their liquid, garlic pepper, salt, and
caraway seeds). Pour 2/3 of the tomato mixture over the potatoes and
sauerkraut. Top with the beef cubes. Pour remaining tomato mixture
over all.
Cover and cook on the low heat setting about 9 hours, or until the
beef and potatoes are tender. Serve immediately.



Lean Crockpot Beans

1 chopped onion
1 lb. ground turkey
2 (16oz) cans Baked Beans
1 can Pinto Beans
1 (16oz) can Red Kidney Beans
1 (15oz) can Butter Beans
1 can Tomato Sauce
1/4 C.-1/2 C. Brown Sugar
1 T. maple extract
3 T. liquid smoke

Saute' onion and meat in skillet, cook until browned. Transfer to crockpot. Add
remaining ingredients to crockpot and simmer (LOW for 4-6 hours. The longer the
dish simmers, the better the flavor.




Low Fat Swiss Chicken

4-6 Boneless skinless chicken breasts
Low fat thin-sliced Swiss cheese (enough to cover all slices of chicken)
1 can fat-free cream of mushroom soup
1/4 C. skim milk
Minced garlic, tarragon, (or marjoram) to taste
1 C+ very small bread cubes
Butter flavored cooking spray

Layer chicken and Swiss cheese. Use just enough cheese to place on top
of each piece of chicken. Mix soup, milk, spices/herbs and pour over chicken.
Place on low for 3 hours. Add bread cubes on top, stir in a little to just
moisten the stuffing a bit. Spray over top with butter-flavored cooking spray
(must be butter flavor to get the effect of butter!) Cook another 1-2 hours
on low. Do not over cook!






Macaroni And Cheese In Crock Pot

1 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup

Oil crock pot, mix all ingredients, using only 1/2 of grated cheese. Put
mixture in crock pot and put remaining cheese on top. Let simmer in crock
pot for 4 or more hours.



MANY BEAN STEW

1 Onion; chopped
1 tb Oil
2 Cloves garlic; chopped
1 1/2 ts Paprika
1/2 c Pinto beans
1/2 c Northern beans
1/2 c Kidney beans
1/2 c Red lentils
5 c Water
1 Bay leaf
1 ts Celery seed
1 ts Dill weed
2 ts Salt
1/4 ts Black pepper
1 Knorr Vegetarian Bol. Cube
2 c Potatoes; cubed with
1/2 c Carrots; etc. your choice


Rinse beans, cover with water and bring to a boil, let boil two
minutes. Remove from the heat, cover and let stand for one hour.
Drain off that water.
Saute onion, garlic in oil along with paprika.
Put all ingredients in slow cooker, and simmer on high for about 4
hours.




Meat Sauce

1 cup of ketchup
1/2 cup of chili sauce
1 tbsp. of Worcestershire sauce
3 cups brown sugar

Stir it all up, pour it over your meatballs in your crockpot, cook on low for 3
or 4 hours.




Meatballs

1 pound of ground beef
1 pound of ground pork
1 package of Lipton Onion Soup mix
1 onion, chopped
2 cloves of garlic
1 green pepper, chopped
4 mushrooms, sliced
2 eggs
1/2 cup of bread crumbs
1/4 cup of barbecue sauce

Make them into balls then put them in crockpot with spaghtti sauce of your
choice, and cook on low all day.





Meatloaf

1 1/2 lb. ground beef
1 egg, beaten
1/2 c. bread crumbs
1/2 c. tomato juice
3 Tb chopped onion
3 Tb chopped bell pepper
3 Tb chopped celery
2 Ts seasoned salt
1/4 Ts Thyme
Catsup or Chili Sauce
5 pepper rings

Using a fork, mix all the ingredients, except catsup and pepper rings. Shape
into a loaf and put into greased crockpot. Top with catsup and pepper rings.
Cover and cook on high for 1 hour, then on low 6-8 hours. Quartered potatoes
coated with butter may also be cooked with this recipe. A dash of Paprika will
give them a nice browned look (same cooking time).

NOTE: It doesn't give an amount for the catsup (or chili sauce) so I guess you
can just use your best judgement.




Mexican Cheese Dip

1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in crock pot. Cover and
heat 30 to 60 minutes, until melted, stirring occasionally.
Stir in tomatoes and seasoning. Cover and continue
heating 30 minutes. Serve with tortilla chips or corn chips.




Mexican Cheese Dip

1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in crock pot. Cover and
heat 30 to 60 minutes, until melted, stirring occasionally.
Stir in tomatoes and seasoning. Cover and continue
heating 30 minutes. Serve with tortilla chips or corn chips.




Minestrone Soup

1/2-3/4 lb browned ground meat, beef, pork or turkey
2 16 oz cans diced tomatoes
1 16 oz can tomato sauce
7 cups water
4 beef bouillon cubes
1/2 onion, chopped
1 clove garlic
1 1/2 tsp italian seasoning
1 small pkg frozen veggies
1 15 oz can white (navy or cannelini) beans
1 cup pasta (we like small cheese filled ravioli or tortellini)

Dump everything except the pasta in the crockpot and simmer on low all day (6-8
hrs). Turn up to high and add the pasta (may need to add more water, just stir
and check it out). Simmer on high about 1 hour until pasta is cooked through.
Top with parmesan cheese.





Minestrone Soup 2

1 pound lean beef stew meat
6 cups water
1 can(28 ounces)tomatoes with liquid,cut up
1 beef bullion cube
1 medium onion, chopped
2 tablespoons minced dried parsley
2-1/2 teaspoon pepper
1 medium zucchini, thinly sliced
2 cups finely chopped cabbage
1 can (16 ounces) garbanzo beans,drained
1 cup uncooked small elbow or shell macaroni
1/4 cup grated Parmesan cheese, optional

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, thyme and
pepper.
Cover and cook on low for 7-9 hours or until meat is tender.Add
zucchini, cabbage, beans, and macaroni; cook on high covered 30-45 minutes more or
until the vegetables are tender.
Sprinkle individual servings of Parmesan cheese






Mushroom Chicken

1 pound boneless, skinless chicken breasts
1 package of chicken gravy mix
1 cup white wine
1 can of cream of mushroom (or chicken) soup
8 oz. cream cheese

Put chicken in crockpot. Sprinkle gravy mix on top. Pour soup over that, then
pour wine over that. Cook on low all day. 30 minutes before serving, put cream
cheese in. When ready to serve, remove chicken and whisk the sauce together.
Serve over pasta or rice. We like this even without the chicken! It is a good
sauce for pasta. I use reduced fat cream of whatever soup and fat free cream
cheese.




Oatmeal

2 cups milk
1/4 cup brown sugar
1 tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts

Grease the inside of slow cooker crockpot. Put ingredients into crockpot and mix
with whisk. Cover. Just before going to bed, turn on the crockpot at low speed.
The cereal will be ready in the morning. Serve with milk.





Old Fashioned Vegetable Beef Stew

1 1/2 lb Beef stew meat
2 tb Cooking oil
2 c Potatoes; cubed
1 c Carrots; in 1 pieces
1 md Onion; cut into thin wedges
1/2 c Canned corn
1 pk Green beans; frozen (9oz)
3 tb Tapioca; quick-cooking
1 tb Beef bouillon granules
2 ts Worcestershire sauce
1/2 ts Thyme; dry & crushed
1/2 ts Salt
1/4 ts Pepper
16 oz Tomatoes; canned, cut up
1 1/2 c Water

Cut meat into 1/2" cubes. In a large skillet brown meat, half at a
time, in hot oil. Drain well. In crockpot, combine potatoes,
carrots, onion, and celery. Add frozen beans, tapioca, bouillon,
Worcestershire sauce, thyme, salt, and pepper. Stir in browned meat,
undrained tomatoes, and water. Cover; cook on low-heat setting for
10-12 hours or on high-heat setting for 5-6 hours.




Onion Pot Roast

1 pkg onion soup mix.
3 lb lean beef pot roast trim off any fat
3 tblsp flour in 3 tblsp water, mixed to a paste.

This roast needs no prior browning. Meat brown in the slow cooker and
forms a brown gravy. Prepare vegetables separately.

Sprinkle onion soup over the bottom of the crock pot. Add pot roast.
Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour
accumulated juices into a saucepan; skim off fat. Add flour-water paste
and bring to the boil, stirring constantly until thickened. Serve over
sliced meat.




Panic Roast

Take out of the freezer and place in the slow cooker without defrosting. Make
this easy one-step roast when time is of the essence.

3 lb Frozen boneless beef roast
Boiling water, to completely cover

Place roast in 3 1/2 qt. slow cooker. Pour boiling water over top. Cover. Cook
on Low for 7-8 hours. Serves 10.




Peppers and Steak

2 lbs. round steak
2 green peppers,seeded and cut into 1/2 in. strips
1 C. beef bouillon
1/4 C. soy sauce
1/2 t. gound ginger
1/2 t. garlic powder

1. Cut steak into serving portions. Place 1/2 the steak in Crockpot.

2. Arrange peppers on steak. Place remaining steak on top.

3. Mix remaining ingredients and pour over meat. Cover and cook on Low setting
for 8-10 hours or on High for 3-4 hours.





Pork Chop Dinner

1 1/2 cups Small bite size pieces of carrot
2 1/2 cups Small bite size pieces of potato
1 cup Small bite size pieces of onion
1 cup small bite size pieces of parsnip
6 pork loin chops, trimmed pf fat
1 tsp liquid gravy browner
10 oz can Condensed cream of mushroom soup
1/2 cup water

Put carrot in 5 qt slow cooker. Layer potato, onion and parsnip over top.
Brush both sides of pork chops with gravy browner. Lay over parsnip.
Stir soup with water together in bowl. Pour over all. Cover. Cook on Low for 9
to 10 hours or High for 4 1/2 to 5 hours. Serves 6.





Pork Chops Supreme

1 onion, sliced
3 potatoes, peeled and sliced
1 can Cream of Mushroom or Celery Soup
4-6 pork chops
salt and pepper to taste

Put onions and potatoes in bottom of crockpot. Top with
chops, salt and pepper, pour soup over chops. Cook on low
for 8 hrs. or on high for 4-5 hours.





Pork Chops with Mushroom Sauce

8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flake

Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides. Salt and pepper
each as it finishes and place it in the crockpot. Add the sage. Turn
the soup (undiluted) and the onion flakes into the still hot skillet.
Scrape the pan juices and turn them into the cooker. Cover and cook on
Low for 8 to 10 hours. 6 to 8 servings





Pork Hock and Black Eyed Peas

1 1/2 cups dry black-eyed peas
4 small smoked pork hocks (1 1/2 lbs.)
4 cups reduced-sodium chicken broth
1 med. green sweet pepper, chopped
1 med. onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 tsp. ground red pepper
2 cups sliced okray or one 10 oz. pkg. frozen whole okra, thawed and cut into
1/2" slices

Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas
by 2". Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove
from heat. Cover and let stand for 1 hour. Drain and rinse peas.

In a 3 1/2, 4-, or 5- quart crockery cooker combine the black-eyed peas, pork
hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper.

Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5
hours. Add okra. Cover;let stand for 10 minutes or until okra is tender. Remove
pork hocks. When cool enough to handle, cut meat off bones; cut meat into
bite-size pieces. Discard bones and bay leaves. To serve, stir meat into
black-eyed pea mixture.





Barbecued Pork Roast

1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce

Cook roast covered in water (start with hot water) in crockpot overnight on low
10-12 hours. Pour off water and pull meat into shredded pieces. Saute onion in a
little butter. Combine barbecue sauce, onions, sugar and juice of lemon with
meat in crockpot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.





Pot Roast in Onion Gravy

4-lb. boneless Round Beef Roast, fat trimmed and twine left on
Salt to taste
Freshly ground Black Pepper to taste
2 Tbs. Olive Oil
2 large Onions, thinly sliced
4 cloves Garlic, minced
1 tsp. dried Thyme
1/2 cup Brewed Coffee OR 1 tsp. Instant Coffee dissolved in 1/2 cup boiling
water
2 Tbs. Balsamic Vinegar
1 Tbs. Cornstarch
1 Tbs. Water

Season the beef roast with salt and pepper to taste. In a large heavy skillet,
warm one tablespoon of olive oil over medium-high heat. Add the beef roast and
sear the outside until browned on all sides. Can take up to 5 minutes on each
side. Transfer the roast to a 3-1/2-quart slow cooker.

Add the remaining tablespoon of oil to the same skillet and reduce the heat to
medium. Sauté the onions, stirring, for about 7 minutes or until they are soft
and golden. Add the garlic and thyme; sauté, stirring, for abut a minute more.
Pour in the coffee and balsamic vinegar, and allow to warm for about a minute;
then pour the mixture over the beef in the crock pot.

Cover and cook on high setting until the beef is tender, but not yet falling
apart (usually about 4 1/2 hours). Transfer the beef to a clean cutting board
and tent with foil to maintain its heat. Let the roast rest for about 10
minutes.

Meanwhile, pour the juices from the slow cooking into a medium saucepan. Skim
off the fat and bring the juices to a boil over medium-high heat.

In a small bowl, blend together the cornstarch and water. Add the mixture to the
saucepan and cook, whisking constantly, until the gravy has thickened slightly.
Season with salt and pepper to taste.

Remove the twine from the roast beef and carve. Serve warm with the gravy.





Pot Roast

1 large rump roast, sirloin tip roast or chuck roast.
1 small skinned garlic bulb
olive oil
flavored vinegar
1 c. tomato sauce
2 tbs. sugar (brown is nice)
1/2 tbs. freshly ground black pepper
basil, rosemary and thyme to taste { I use a tsp. of each}
baby carrots
(small sauteed onions are optional)
3/4 c. flour
1 c. beef stock

Saute garlic in oil until soft; REMOVE, but save;
add roast and brown on all sides.
Replace garlic

Add vinegar, sauce, sugar and spices. Cook on low 5-6 hours.
Add carrots; cook on low 1 hour.

Make gravy from flour and juices and stock.

Serve with boiled potatoes.{potatoes may be boiled right in with
roast}





Potato Chili

Brown 1 lb hamburger w/some all seasoning and chopped onion (however much you
like) and 3 or so cloves of garlic in a frying pan; drain oil.

Cut up about 5 sm to med potatoes in 1/4" slices.

Put potatoes in cp, add hamburger. Mix 1 beef bouillon w/a little hot water to
dissolve, add to cp.

Blend one 14.5oz can tomatoes in blender (the kind w/added seasonings is fine),
add to cp.

Add:
1/2 tsp each onion, garlic salt and cumin
1 Tbls each paprika and chili powder
a couple of shakes of worcestershire sauce and black pepper
1/2 c water

Cook on high 3 to 4 hrs, or low 6 or 7. Dish out and sprinkle on grated chedder
cheese.





Potato Soup

8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings

Put all ingredients down to and including the pepper into the crockpot. Add
water to within 1" of the top of the crockpot (this recipe is for a 5 qt, so
adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk
into a small conatiner with a lid, add flour and shake till well mixed. Add to
the soup.

This was YUMMY!! One of my favorites so far. It is cool here so it was perfect
for today (we're feeling the effects of Tropical Storm Gordon). Served it with
bread. It was the first thing I've cooked in my new cp(the Talk City Sunbeam
one...which I love).

Oh, and I added rosemary too, it gave it a really good flavor. I chopped the
celery very samll, so this would probably be a good way to sneak veggies into
your kids. Also very low fat.





Potato Stuffed Cabbage

1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground

Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites until
frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours. Serves 8