Jo’s Top Ten Crockpot Meals

Jo’s Top Ten Crockpot Meals Crock pot Meals There’s nothing like crock pot meals for simplicity and flavor.  You just throw the ingredients in the pot and let a slow flavor mingling process take place while you go about your day. Our Top 10 crock pot meals. 10.  Ham & Bean Soup 2-1/2 cups rinsed […]

Jo’s Top Ten Crockpot Meals

Crock pot Meals

There’s nothing like crock pot meals for simplicity and flavor.  You just throw the ingredients in the pot and let a slow flavor mingling process take place while you go about your day.

Our Top 10 crock pot meals.

10.  Ham & Bean Soup

2-1/2 cups rinsed great northern beans
1 cup chopped celery
1 cup chopped onions
2-1/2 cups chopped ham plus bone, if available
1/2 teaspoon black pepper
2 bay leaves
Water

Place all in crockpot.  Fill with water to fill line.  Cook on low all day. Remove bay leaves before serving.  Season with additional salt if necessary.


9.   Chili Stew

2 pounds beef sirloin steaks, cut in 3/4″ cubes
2 tablespoons olive oil
1 chopped green bell pepper
1 medium size chopped onions
1-1/2 cups diced celery
3 cans black beans
2 cans diced tomatoes
2 cans diced green chilies
1 can whole kernel corn
1 teaspoon garlic salt
2 teaspoons salt
2 teaspoons ground red chili
1 teaspoon ground cumin
1/2 teaspoon ground Mexican oregano
1/2 cup chopped fresh parsley

Brown the meat in hot olive oil in a Dutch oven.  Add the onion, gr. pepper, and celery and cook till browned.  Add all the rest of the ingredients and cook on low all day in crock-pot till the meat is tender and the stew is thickened.  Serve with grated cheese, Fritos, or crackers.


8.   Almond Chicken

This is also good over noodles.  Serves 4.

1 pound boneless, skinless chicken breasts, cut into 1 in. pieces
1-1/2 cups diagonally sliced fresh mushrooms
1 medium onion, chopped
4 ounce can mushrooms, chopped
1 cup chopped celery
1 can chicken broth
2 tablespoons soy sauce
1 teaspoon Accent
2 tablespoons cornstarch
Hot fluffy rice
Toasted almonds

1.  Brown the chicken pieces quickly in a skillet sprayed with Pam.  Transfer to a crockpot.
2.  Saute the mushrooms, onion, and celery quickly in the same skillet adding a pat of butter if necessary.  Transfer to the crockpot.
3.  In a small bowl gradually stir the chicken broth into the cornstarch.  Add the broth mixture, soy sauce, and  Accent to the skillet and cook until thickened.  Add to the crockpot.
4.  Cook on low for 2-4 hours.
5.  Serve over the rice and top with the toasted almonds.


7.   Brunswick Stew

This recipe is SPICY.  Reduce the red and black pepper if desired.

1-1/3 to 1-1/2 pounds boneless, skinless, chicken breasts
1 small onion , chopped
1 stalk celery, cut in 1 in. pieces
Water for stockpot
10-ounce package frozen whole kernel corn
10-ounce package frozen green beans
14-ounce can crushed tomatoes
4 medium potatoes, cubed
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground red pepper
Several cups of the chicken broth used to cook the vegetables

1.  Place the chicken, onion and celery in the stockpot with water.  Bring to a boil and cook until the chicken is tender,  Remove the chicken and cube.
2.  Combine all the ingredients in a crockpot and cook on low all day or on high for 4 hours.  Thicken with cornstarch.


6.  Chicken Breast a l’Orange

Serves: 6 (or makes lots of leftovers)

6 boneless, skinless chicken breast halves
1 can cream of celery soup
4 ounces sliced mushrooms
1/2 cup orange juice
1/2 teaspoon grated orange rinds
2 teaspoons brown sugar
2 Tablespoons flour
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
Dash pepper
Dash garlic salt

Brown the chicken breasts in a skillet in a small amount of oil.  Place in crockpot. Combine everything else and pour over the chicken.  Cook on low for 6-10 hours or on high for 2-3 hours.  Serve with rice.


5.   Crock-pot Pork Chops

Serves: 8 (Makes a lot of gravy).

8  loin pork chops
Salt
Pepper
Flour
Garlic salt
1/4 cup water
2 cans cream of celery soup
1 can cheddar cheese soup
1 chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell peppers
1  cup grated cheese

1. Combine the salt, pepper, flour and garlic salt; dredge the chops in the mixture.  Brown in oil in a skillet.
2.  Put the water in the crock-pot.  Layer the chops with the remaining ingredients in the pot.  Cook on high for 5-6 hours or low all day.

 


4.   Flavorful Meatballs (Skillet or Crockpot Meal)

 

Recipe makes 12 extra large, 16 large, 2 dozen small, or 45-50 (1Tbsp. of mixture) cocktail size meatballs.
Brown @ 350° in electric skillet.

1 pound lean ground beef
1/2 pound lean ground pork
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup minced onions
3/4 cup cracker or  dry bread crumbs
1 tablespoon parsley
1 egg
1/2 cup milk
1/4 cup shortening
1 cup beer
1 cup chili sauce
1/4 cup worcestershire sauce
1/2 teaspoon garlic salt
Chopped green onion

1.  Combine the meats, salt, pepper, onion, crumbs, parsley, egg and   milk.  Shape into meatballs.
2.  Use the shortening as needed to brown the meatballs in a dutch oven.  (If using crockpot, transfer them now.)
3.  Combine the beer, catsup, worcestershire sauce and garlic salt and pour over the meatballs.  Simmer for 30 minutes or till done or cook on low in the crockpot all day.
4.  Serve warm garnished with the chopped green onions.

 


3.   Chicken Chili (Crockpot meal)

Serves: 8

After chicken is browned and vegetables sauted, everything but the white beans can be put in a crockpot to cook.  Just before serving, with the crockpot on hi, add the smashed white beans and simmer awhile.

1 teaspoon cumin
1/2 teaspoon salt
3 pounds chicken breasts, cut in 3/4 in. pieces  (Mix in a bowl with the salt and cumin.)
3 tablespoons vegetable oil  (Put 1/2 in Dutch Oven and brown 1/2 the chicken.  Repeat. Remove chicken with slotted spoon to a plate.)
1 cup chopped onions
2-1/2 cups chopped green bell peppers
2 tablespoons chopped garlic
2 jalapeno chilies  (seeded& diced)
1/2 teaspoon cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon black pepper (add all the ingredients but the chicken to the pot and saute till vegetables are tender. Return the chicken to the pot.)
2 15-ounce cans corn (niblets)
2 14.5 ounce cans chunky tomatoes, chili style or with onion & garlic (Add corn & tomatoes to pot and simmer 15 min.)
2 medium diced potatoes
1 cup frozen green beans
6 drops liquid hot pepper sauce, or to taste
1/2 teaspoon salt
1- 15-ounce can small white beans, drained, rinsed, and mashed

Add the last 3 ingredients and simmer 5 minutes to thicken slightly.

 


2.   Green Chili Stew (Dutch oven or crockpot)

Made with lean ground beef and lean pork (grind up a pork tenderloin), potatoes and moderate amount of corn,  1 cup = 250 calories  11/22/11 Recipe makes a small crockpot full.

1 pound ground beef chuck
1 pound ground pork
3 4-ounce cans chopped green chilies
4 medium sized diced potatoes
Frozen whole kernel corn, amount as desired
1 28-ounce can diced tomatoes, un-drained
2 cups water
1 minced garlic clove
1 teaspoon salt
1/2 teaspoon Mexican oregano
1/4 teaspoon pepper
1/4 teaspoon coriander (cilantro)

Brown meat in Dutch oven; add remaining ingredients.  Simmer 45 minutes.  Or brown meat and place all in crockpot and cook on low 8 hrs.


1.   (And Our All time Favorite)

Beef Burgundy (Crockpot Meal)

 

6 strips bacon cut in 1 in. pieces and browned
3 pounds beef rump or chuck, cut in 3/4 inch cubes
3 tablespoons flour
1 large carrot, chopped
1 medium sized onion, chopped
1 10-ounce can condensed beef broth
1 tablespoon tomato paste
2 cloves minced garlic
1/2-1 teaspoon dried thyme
1 bay leaf
1/2 pound small white  onions, peeled
1 pound fresh mushrooms, sliced
1/2 cup red or burgundy wine
1-1/2 teaspoons salt
1/8 teaspoon pepper

Put all in crockpot and cook on high 8-10 hours.  Serve with rice or noodles.


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