6 to 8 pieces boned, skinless chicken
Sprinkle with garlic powder. Lay chicken in crockpot. Cut onion in eighths and add to pot. Cover and cook on low 8 hours.
Half hour before serving add undiluted can of mushroom soup and small can mushrooms. Serve with cooked rice. Leftovers can be made into soup.
11/16/2009
11/15/2009
MINESTRONE SOUP FOR CROCKPOT COOKER
1 c. diced ham
1 lb. corn chickpeas
1/2 c. minced onion
1 clove garlic, minced
1/2 c. diced carrots
1/2 c. diced celery
1 pkg. frozen chopped spinach
10 oz. can tomatoes
1 med. potato, diced
2 tbsp. parsley
1 qt. chicken broth
1/2 c. elbow macaroni
Grated Parmesan cheese
Combine all ingredients except macaroni and cheese in "crockpot" cooker. Add water if chicken broth does not cover. Cook on high 1 hour, then switch to low 6-8 hours. Or cook on automatic 5-6 hours. One half hour before stirring, add macaroni. Serve soup generously sprinkled with cheese. Serves 6.
1 lb. corn chickpeas
1/2 c. minced onion
1 clove garlic, minced
1/2 c. diced carrots
1/2 c. diced celery
1 pkg. frozen chopped spinach
10 oz. can tomatoes
1 med. potato, diced
2 tbsp. parsley
1 qt. chicken broth
1/2 c. elbow macaroni
Grated Parmesan cheese
Combine all ingredients except macaroni and cheese in "crockpot" cooker. Add water if chicken broth does not cover. Cook on high 1 hour, then switch to low 6-8 hours. Or cook on automatic 5-6 hours. One half hour before stirring, add macaroni. Serve soup generously sprinkled with cheese. Serves 6.
MEXICAN SOUP - CROCKPOT
1 lb. lean ground beef
8 c. chicken stock
4 tbsp. flour
1 egg
1 red chili pepper
4 med. carrots, grated
5 1/2 tbsp. Minute rice
1/2 lb. spinach fresh or frozen chopped
1/2 tsp. oregano
1/4 lb. ham chopped
2 1/2 tbsp. parsley
Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.
8 c. chicken stock
4 tbsp. flour
1 egg
1 red chili pepper
4 med. carrots, grated
5 1/2 tbsp. Minute rice
1/2 lb. spinach fresh or frozen chopped
1/2 tsp. oregano
1/4 lb. ham chopped
2 1/2 tbsp. parsley
Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.
MACARONI AND CHEESE (CROCKPOT)
1 (8 oz.) box macaroni
1 tbsp. butter, melted
1 (12 oz.) block Kraft milk cheese, grated
1 1/2 c. milk
1 lg. can evaporated milk
2 eggs, beaten
Salt and pepper to taste
Cook and drain macaroni. Put in crockpot. Add butter and cheese and stir. Add milk, beaten eggs, can of milk, salt and pepper. Pour in crockpot and stir. Cover and cook 3 to 5 hours on low heat.
1 tbsp. butter, melted
1 (12 oz.) block Kraft milk cheese, grated
1 1/2 c. milk
1 lg. can evaporated milk
2 eggs, beaten
Salt and pepper to taste
Cook and drain macaroni. Put in crockpot. Add butter and cheese and stir. Add milk, beaten eggs, can of milk, salt and pepper. Pour in crockpot and stir. Cover and cook 3 to 5 hours on low heat.
KING RANCH CHICKEN IN A CROCKPOT
3-4 c. cooked, diced chicken
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated Cheddar cheese
In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart crockpot makes 1/2 recipe. This is a good take-in dish or potluck.
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated Cheddar cheese
In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart crockpot makes 1/2 recipe. This is a good take-in dish or potluck.
ENT SMOKED SAUSAGE CROCKPOT
1 1/2 lbs. Kent smoked sausage (any kind of smoked is O.K.)
1/2 c. onions, sliced
4 lg. potatoes, sliced
1 pkg. French style green beans, thawed
1 c. mushrooms, sliced
1 can cream of celery soup
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
Cut sausage in small pieces. Put in half of sausage in bottom of crockpot. Cover with onions, half of potatoes, beans, mushrooms, remainder of sausage and top with remainder of potatoes. Add mustard, Worcestershire sauce, salt and pepper to soup. Blend and pour over all ingredients. Cook 4 hours on low or 2 hours on high. 4 to 6 servings.
1/2 c. onions, sliced
4 lg. potatoes, sliced
1 pkg. French style green beans, thawed
1 c. mushrooms, sliced
1 can cream of celery soup
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
Cut sausage in small pieces. Put in half of sausage in bottom of crockpot. Cover with onions, half of potatoes, beans, mushrooms, remainder of sausage and top with remainder of potatoes. Add mustard, Worcestershire sauce, salt and pepper to soup. Blend and pour over all ingredients. Cook 4 hours on low or 2 hours on high. 4 to 6 servings.
11/05/2009
HUNTER'S CROCKPOT BEANS
1 lb. ground beef
3/4 lb. fried crumbled bacon
1 c. chopped onions
1 c. ketchup
1/4 c. brown sugar
1/2 tsp. pepper
1 tsp. hickory smoke flavoring
1 lb. can each pork and beans, lima beans, butter beans, and kidney beans
Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.
3/4 lb. fried crumbled bacon
1 c. chopped onions
1 c. ketchup
1/4 c. brown sugar
1/2 tsp. pepper
1 tsp. hickory smoke flavoring
1 lb. can each pork and beans, lima beans, butter beans, and kidney beans
Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.
HOT MULLED CIDER - CROCKPOT
1/2 c. brown sugar packed
2 qt. cider
1 tsp. whole allspice
1 1/2 tsp. whole cloves
2 sticks cinnamon
Orange slices
Put all ingredients in crockpot and cover cook on low for 2 to 8 hours. Spices may be taken out. Serve from crockpot with ladle.
2 qt. cider
1 tsp. whole allspice
1 1/2 tsp. whole cloves
2 sticks cinnamon
Orange slices
Put all ingredients in crockpot and cover cook on low for 2 to 8 hours. Spices may be taken out. Serve from crockpot with ladle.
HAMBURGER CROCKPOT CASSEROLE
2 lg. potatoes, sliced
3 med. carrots, sliced
2 med. onions, sliced
1 sm. can or 1 c. frozen peas
2 stalks celery, chopped
1 can any cream soup
1 can water
1 1/2 lb. ground beef, browned
Place layers of vegetables in order given in crockpot. Season each layer with salt and pepper. Add hamburger layer after top vegetable layer. Mix soup and water and pour over top of all. Cover. Set to low for 6 to 8 hours or high for 2 to 4 hours.
3 med. carrots, sliced
2 med. onions, sliced
1 sm. can or 1 c. frozen peas
2 stalks celery, chopped
1 can any cream soup
1 can water
1 1/2 lb. ground beef, browned
Place layers of vegetables in order given in crockpot. Season each layer with salt and pepper. Add hamburger layer after top vegetable layer. Mix soup and water and pour over top of all. Cover. Set to low for 6 to 8 hours or high for 2 to 4 hours.
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