*~* Crockpot Collection *~*

Moist and Tender Turkey with Gravy

1 (15-ounce) can chicken broth
2 cups water
2 stalks celery, cut into large pieces
1 medium onion
1/4 cup reduced-fat margarine
1/2 to 1 teaspoon Nature's Season
1 (4- to 6-pound) turkey breast, thawed
1/4 cup of shake-and-blend flour
1/2 cup cold water


In a slow cooker, combine broth, water, celery, onion, margarine and Nature's Season. Heat on high until it simmers. Add turkey, breast-side down, cover and cook on high for 4 to 6 hours. Turkey is done when the temperature reaches 180 degrees.

When turkey is cooked, remove from slow cooker and let stand for 10 minutes before slicing.

Meanwhile, to prepare gravy, strain vegetables, and put broth into a large nonstick skillet. Heat to boiling. Mix shake-and-blend flour with cold water and stir until flour is dissolved. Pour flour mixture into broth and heat, stirring constantly, until gravy is thick and bubbly. Serve with hot sliced turkey.

Makes 10 servings.

Tender Barbecued Chicken
Source: Taste of Home
"For an appealing look, choose a darker brown barbecue sauce."
Original recipe yield: 4 to 6 servings.
Servings:4 (change)


INGREDIENTS:
1 broiler/fryer chicken (3 to 4 pounds), cut up
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
1 (18 ounce) bottle barbecue sauce
3/4 cup cola flavored soda


DIRECTIONS:
Place chicken in a slow cooker. Top with onion and lemon slices. Combine barbecue sauce and cola; pour over all. Cover and cook on low for 8-10 hours or until chicken juices run clear.

Crockpot Chicken Fried Chops Recipe

(Quick Cooking)

1/2 cups all purpose flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork chops, trimmed
2 Tbsp vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker or crockpot. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.

* Exported from MasterCook *

Slow Cooker Tamale Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Cilantro, fresh -- chopped
1/2 pound Pork sausage
1 pound Beef stew meat
(1/2-inch cubes
1 Onion -- chopped
1/2 cup Celery -- finely chopped
1 Green chile pepper, mild
(seeded/chopped
1/2 cup Sun-dried tomatoes -- chopped
8 ounces Can whole-kernel corn -- draine
1 can Ripe olives, sliced -- drained
1/2 teaspoon salt
1/8 teaspoon pepper
whole or halved pitted olives

Bring broth or bouillon to boil in medium saucepan. Stirring constnatly,
slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in
cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about
2 inches up sides of slow-cooker. In large bowl, combine sausage, stew
meat,onion,celery,chili pepper, sun-dried tomatoes, corn, sliced olives, salt
and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and
cook
on LOW 7-8 hours. Garnish with ripe olives, if desired.

Forgotten Beef

1 1/2 to 2 lb beef stew meat
1 can cheddar cheese soup
1 can cream of mushroom soup
1 envelope dry onion soup mix

Place beef in crockpot. Mix dry and canned soups together and pour over beef. Cover and cook on low for 8 to 10 hours.

I would think that new pepper jack cheese soup would be wonderful with this also! And Pork Roast would be great also.

Sour Cream Salsa Chicken in the Crockpot

Source: DSredTX (Chryrel's)

4 boneless/skinless chicken breasts cut in halves
1 pkg of chicken taco seasoning
1 C salsa
1/2 C sour cream
Shredded cheddar sheese
tortillas
Spanish rice

Spray slow cooker with non stick spray. Add chicken. Sprinkle with chicken chicken taco seasoning. Top with salsa. Cook on low for 4 to 6 hours. Sprkinle with cheddar cheese and sour cream. Stir until mixed. Servie with tortillas with rice.

Crockpot Chicken Parmigiana


Yield: 6 servings
Prep. Time: 45 mins
Cook Time: 6 hrs 15 mins
Total Time: 7 hrs

Ingredients
3 each chicken breasts
1 each egg plant, small, sliced
1 each egg
10 1/2 oz can pizza sauce
1 teaspoon salt
6 each mozzarella cheese slices
1/4 teaspoon pepper
1 cup dry bread crumbs
1/2 cup butter
1 parmesan cheese


If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crockpot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle parmesan cheese on top. Cover and cook 15 minutes.


Source: Jerseygirl

Italian Beef

3 to 5 lb rump roast
2 C water
1 pkg au jus gravy mix
1 pkg good seasons italian dressing mix

Mix together water, gravy mix and dressing mix. Pour over roast in crockpot. Cook on low for 12 hours. Break roast, removing any string and cook another 12 hours. Serve on rolls. Can use a mixture of pork and beef roasts. If you use more meat, you will need more seasoning and water so that it still has flavor. Cna make the day before and then reheat it on low for about an hour or until heated throu serving immediately. Serve with good rools.

Source: Love2bake TSR Recipe board

Crock pot Lemon Chicken

1 chicken cut in pieces
1/4 C flour
1 1/2 t salt
2 T oil
6 oz can lemonade, thawed and undiluted
3 T brown sugar
1 T vinegar
1/4 C catsup

Combine flour and salt and coat chicken. Brown on all sides in hot oil Put in crock pot. Stir lemonade concentrate, brown sugar, vinegar and catsup. Mix well. pour over chicken. Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.

Source: Flyball TSR Recipe board 11/5/01

Easy cheesy Chicken

6 bonelss skinless chicken breasts halves
salt and pepper to taste
1 t garlic powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of cheddar cheese soup
8 oz sour cream just before serving

Rinse chicken and pat dry. Sprinkle with salt pepper and garlic powder. Place in crockpot. In med bowl, mix the 3 can of soupr. Cook on low for 6 to 8 hours. Stir in sour cream just before serving. Good served over egg noodles.

source: Erica - TSR Recipe board 11/5/01

Minister's Delight

1 21 oz can cherry or apple pie filling
1 pkg (18 1/4 oz) yellow cake mix
1/2 C butter, melted
1/3 C chopped walnuts

Place pie filling in slow cooker. Combine dry cake mix and butter; sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2 to 3 hours. Serve in bowls. Serves 10 to 12.

Source: TSR Recipe boards 9/25/00

California Tamale Pie - Chet's Crock
Posted By: Jill (208.186.110.242)
Date: Thursday, 21 August 2003, at 3:42 p.m.
California Tamale Pie
1 pound lean ground beef
3/4 cup yellow corn meal
1/2 cup milk
1 egg -- beaten
1 package chili seasoning mix
1 tsp seasoned salt
1 pound-can tomatoes -- cut up
1 pound-can whole kernel corn -- drained well
1 or 2 14 oz. can sliced ripe olives -- drained well
1 cup cheddar cheese -- grated
In skillet, cook meat until crumbly; drain well. In a
large bowl, mix corn meal, milk, egg. Add drained meat,
dry chili seasoning mix, seasoned salt and tomatoes, corn
and olives. Pour into slow cooking pot. Cover and cook on
HIGH 3-4 hours. Sprinkle cheese on top. Cover and cook for
5 more minutes.

Chipotle Roast for Tacos & Sandwiches

3 lbs chuck roast , trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo , chopped
1 (4 ounces) can green chilies
1 (7 ounces) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth

1. Place chuck roast in large crockpot and sprinkle with the salt and pepper, chili powder and cumin.
2. Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
3. Shred the meat with a fork and simmer on high for additional 10-15 minutes.
4. Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
Notes: Crockpot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!

Chili Cheesy Creamy Chickey Crockpot
Posted By: catscookin19 (64.12.96.134)
Date: Saturday, 20 December 2003, at 10:23 a.m.
In Response To: Crockpot recipies *NM* (catscookin19)
Chili Cheesy Creamy Chickey Crockpot
6 boneless skinless chicken breasts
1 lge onion chopped
1/4 lb shredded Cheddar cheese
1 can Cheddar cheese soup
1 1/4 tsp chili pdr
1 can cream of chicken soup
2[14 1/2 oz]cans tomatoes
Lightly brown chicken breasts
Place chicken in slow cooker
Add onion,Cheddar cheese and cream of Cheddar soup
Sprinkle chili pdr,add cream of chicken soup and tomatoes
Cover and cook on LOW 7-9 hours or HIGH 4-6 hours

Crock pot Pork Roast -- a must try --
Posted by: luvtacook
Replies: 1 Posted on: 8/30/2004 7:29:20 PM
#T405865
This was posted by GrandmaMoses. It has a really nice flavor to it. Will make it again for sure.

Marlene



This is very good and a definite keeper. I put it on high for 4hrs. first and then on low for 4 hrs. Theres no need to cut it in half unless the roast is extra large (over 4lbs.) It was not the least bit dry and the sauce was delicious!

Ingredients:
3 lb pork roast
8 oz. can crushed pineapple with juice
2 TBs. brown sugar
2 TBs. soy sauce
1/2 clove garlic minced (I used the ready made in a jar)
1/4 tsp. dried basil

2 TBs. flour
1/4 cup cold water

Trim off visible fat (mine was rolled so I just scraped it off after). Place roast in slow cooker. Combine all ingredients (I did this the night before so the flavours could blend) except water and flour. Cover and cook 4hrs. high and 4 hrs. low. Remove roast and keep warm. Measure cooking liquid from crockpot and add enough water to make 1 3/4 cups. Put in a saucepan. Blend flour and water together to form a smooth paste. Stir into hot reserved liquid and bring to boil. Cook and stir until thickened. This gravy is excellent. I served this dish with rice (instant rice using pineapple juice instead of water is a good one) and creamed cauliflower.