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Archive for the ‘Crock Pot’ Category

Well, the title isn’t completely honest! The noodles aren’t cooked in the crockpot, but the chicken is. The sauce is yummy and cooking doesn’t get any easier than this!

Ingredients

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can cheddar cheese soup
1/4 teaspoon garlic powder
1 pound egg noodles, cooked until tender

Directions

Cut chicken breasts with kitchen shears into bite-sized chunks, and place in crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook 6-8 hours on low. Serve with sauce over noodles.

Notes

  • I use low-fat cream of chicken soup exclusively with no ill-effects.
  • I’ve played around with the seasonings on this a bit. As written it seems to need salt and pepper. But if I season the chicken beforehand it’s too salty. Be sure the cooking water for your noodles is well-salted.
  • Try serving over rice instead of noodles if you prefer.
  • My better half adds hot sauce!
  • A print-friendly version of this recipe can be found here.

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I’ve never met a brisket I didn’t like, but for some reason I rarely cook it. I suppose it’s because it’s a slow process and I’m usually in too much of a hurry. That’s what makes this recipe great. It does take awhile, but you can put it in your crock pot and ignore it!

Plan ahead, because the meat needs to marinate. There are several ways to marinate meat.

  • If your meat is fresh (not frozen), simply place it in a plastic bag with the marinade and let it set in your refrigerator overnight.
  • If your meat is frozen, it can thaw and marinate all at the same time. Place the frozen meat in the plastic bag with the marinade ingredients and let it thaw in your refrigerator overnight (or longer).
  • My favorite method by far is to freeze it altogether. When you buy the meat, place it in a freezer bag with the marinade ingredients and freeze it all together. Most people will tell you it will hold about three months. I think it will hold much longer than that. A year even. The day before you’re ready to use it, take it out of the freezer and put it in the refrigerator. It will all thaw together and the next morning you’ll be ready to put it into the crock pot with no work whatsoever.

Ingredients

1-3/4 to 2 pound beef brisket
1/2 cup chili sauce
1/4 cup orange juice concentrate
1/4 cup brown sugar
3 Tablespoons cider vinegar
1 Tablespoon minced garlic
1 Tablespoon flour (Wondra, if you have it!)
1 Tablespoon onion powder
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper (optional, I don’t use)

Directions

Combine all ingredients in a plastic bag and marinate overnight. Empty entire bag into crockpot (meat and sauce), add 1/2 cup water, and cook on low for 7-8 hours. Slice meat and serve with sauce.

Notes

  • I don’t usually make recipes with ingredients I don’t have on hand. But the sesame oil is worth it and will last forever. You can use it in many dishes especially of the Asian variety.
  • Be sure to buy brisket and not corned beef. Corned beef is completely different.
  • A printer-friendly version of this recipe can be found here.

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I’ve been making various CrockPot lasagna recipes for years, alternating between disappointment and disinterest, never finding one that worked well and tasted great. My search is over. This is it! You don’t have to pre-cook the meat or the noodles, and it’s got a fantastic taste. Enjoy!

Ingredients

1 container (15 oz.) part-skim ricotta
1/4 cup grated parmesan cheese
8 oz. (2 cups) shredded mozzarella cheese
kosher salt and fresh ground pepper
2 cups fresh baby spinach, chopped OR one box frozen chopped spinach, thawed and drained
3/4 pound lean ground beef (at least 90% lean)
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1 jar (26’ish oz.) spaghetti sauce, any variety
12 dry lasagna noodles

Directions

In a bowl, combine the ricotta cheese, parmesan, half the mozzarella (1 cup), 1/4 tsp. salt and 1/4 tsp. pepper. Mix well (mixture will be stiff). Fold in spinach and stir gently. Set aside.

In a second bowl, combine the ground meat (raw, no need to pre-cook), garlic, oregano, 1/2 tsp. salt and 1/4 tsp. pepper. Divide the meat in half. Place one half into the slow cooker (set other half aside).

Mix 1/2 cup spaghetti sauce into the meat you’ve already placed into the slow cooker. Stir to combine, then arrange to somewhat cover the bottom. No need to pack it down, just spread it around. Top with four dry noodles, breaking to fit. They will overlap slightly but you should cover as much of the meat as you can.

Spread slightly more than 1/2 cup of sauce over the noodles, spreading to cover. Add about a third of the ricotta mixture and spread that around. Divide the remaining meat in half and add one of the halves over the ricotta. Spread that around too.

Top these layers with another 4 noodles, again breaking to fit as necessary. Cover these noodles with about half of the remaining sauce, half the remaining ricotta, and all of the remaining meat.

Top with the remaining noodles, again breaking as needed. Pour the remaining sauce over the noodles. It’s important here to try to get all of these noodles covered. These noodles on top will crisp-up if they’ve got nothing covering them. Add remaining ricotta mixture, and the other cup of the mozzarella cheese. Hungry yet? 🙂

Cook on low for 4 hours or high for 3 hours.

Notes

  • Be sure to use a high quality meat. Since you’re not pre-cooking, you will not have an opportunity to drain the fat. On the other hand this additional liquid helps the noodles soften correctly so the meat needs to be raw. Use ground round or ground sirloin. I used the sirloin (93% lean).
  • My crockpot cooks “hot”. By that I mean it typically doesn’t take as long to cook things as my original recipes suggest. And this particular dish will not be salvageable if it burns. You’ll be able to smell it. Mine was fully cooked in 3 hours on low. If you can stick a fork through the noodles without resistance you’re good!

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It really doesn’t get any easier than this. The meat is melt-in-your-mouth tender and the house smells great all day long.

Ingredients

1 can cream of mushroom soup
1 envelope onion soup mix
1 chuck roast (around 3 or 4 pounds)

Directions

Place roast in crock pot. Combine creamy soup and soup mix, and pour over roast. Cook on low 8-9 hours.

Notes

  • I don’t like cream of mushroom soup so I used cream of onion. Even better!
  • I never even picked up the lid of the crock pot for the entire nine hours! Wicked simple!

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This makes a huge amount and is great as a take-along for a pot luck party.

Ingredients

2 pounds ground beef
1 medium onion, diced
1/2 lb. cheddar cheese, cubed or shredded
1 lb. Velveeta, cubed
1 package (8 oz.) cream cheese, cubed
1 container (8 oz.) cottage cheese
1 container (8 oz.) sour cream
1 can (8 oz.) tomato sauce
3 cloves garlic, minced
salt and pepper

Directions

Brown ground beef over medium high heat in a large skillet. Season with salt and pepper while cooking. Drain and transfer to slow cooker. Add onion, cheddar cheese, Velveeta, cream cheese, cottage cheese, sour cream, tomato sauce and garlic. Cover and cook on high for 2 hours, stirring occasionally. Season with salt and pepper as needed. Serve with crackers or tortilla chips.

Notes

  • Substitute one pound of Italian sausage (mild or hot) for one of the pounds of ground beef if you prefer.
  • Serve with sliced jalapeno peppers on the side, or if everyone likes them, add them right into the crockpot!

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There’s something about these ingredients all stewing together slowly that makes them taste even better than the same thing cooked in the oven or on the stove!

Ingredients

1/2 cup flour
3/4 teaspoon seasoned salt
3/4 teaspoon black pepper
4 to 6 boneless chicken breasts (1 to 1-1/2 pounds)
1/4 cup butter
2 cans cream of chicken soup
1 package stuffing mix + water and butter to prepare

Directions

Combine flour, seasoned salt and pepper in a large ziploc bag. Add chicken, seal up and shake to coat. Melt butter in large skillet over medium-low heat. Brown chicken on both sides, and place in crock pot. Top with soup. Prepare stuffing using half the liquid called for on the package directions. Arrange stuffing over chicken. Cover and cook on high for 3-4 hours.

Notes

  • As usual I used much less butter than stated in the recipe. I used less than half in my frying pan, and I always use approximately half of what’s instructed on the stuffing directions.
  • The recipe called for a 12-ounce box of stuffing mix, though I just realized that. I’ve been using a 6-ounce box and it’s been plenty.
  • I’ve substituted turkey breast cutlets for the chicken and they are delicious! Thanksgiving in a pot!

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Saucy Chicken

This makes a ton and freezes well, and with only four ingredients it’s simple too!

Ingredients

2 pounds boneless chicken breasts, cut into chunks
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1/4 teaspoon garlic powder

Directions

Mix undiluted soups with garlic powder in crock pot. Add chicken chunks, stir to combine. Cover and cook on low 6 to 8  hours until chicken is tender. Serve over noodles or rice, or with mashed potatoes!

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