(Closed) Easy Crock Pot Recipes

posted 8 years ago in Cooking
Post # 17
Member
1789 posts
Buzzing bee

“Gravy” Beef tips and noodles. It looks like gravy, but it isnt.

2 lb roast beef( like a rump roast) cut into 1/2″ cubes

1 bag baby carrots

2 cans each of [Campbells] cheddar cheese, french onion, and golden mushroom soup

Layer one of the soups, then a bit of beef, then another can of soup, a little more beef, until it is all in the pot.

Cook on low for 8 hours, or high for 4. Open lid once or twice to stir to make sure the soups are blending well.

Cook 1 bag of egg noodles and pour beef mixture over top of it.

My dad loved when my mom made this, but hated egg noodles, so he put this on mashed potatoes instead. Either way tastes delicious!

Post # 18
Member
173 posts
Blushing bee
  • Wedding: July 2012

@Sunflower–girl:  I do this same recipe but with CREAM CHEESE! Yum!!!!!!!!!

Salsa Chicken

1 lb chicken breast

1 jar of salsa

1 package taco seasoning

1 block of cream cheese

 

Place the chicken in first then add the salsa and taco seasoning.  Cook for 8 – 10 hours.  I usually put it on soft tacos with lettuce and olives. You don’t need a lot of fixings because the cream cheese covers the sour cream and cheese.  Add the block of cream cheese about a half hour before serving and it will melt into the chicken. It’s delicious!!

Post # 19
Member
1551 posts
Bumble bee
  • Wedding: June 2010

View original reply
@LuckyJuls:  Yes, I usually cook it on low the whole time. From the time I put it in (usually before I go to bed between 10 and 11 p.m.) and the time we eat it (around 6-ish), it’s about 20 hours.  

We don’t eat until 6 because that’s when we get home.  But if we do it on a weekend, it’s usually ready to eat by early afternoon…but it’s fine if it stays on low until evening.

Post # 20
Member
3000 posts
Sugar bee
  • Wedding: July 2012

I just found this chicken chili recipe and made it last week. It was SO good, I made it several days later when Darling Husband had his friends over and everyone has loved it so far! The kicker? I am NOT a chili eater and I still love it!

Crock Pot Cream Cheese Chicken Chili

2-4 chicken breasts, still frozen
1-2 cans Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Put the chicken in the crock pot. Top with the tomatoes, corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Shred the chicken into large pieces.

Serve over rice or eat with tortilla chips.

Post # 22
Member
3580 posts
Sugar bee
  • Wedding: August 2012

Made something last night (prepped and turned it on right before I went to bed and it was ready in the morning to take to work with me for lunch – yay!) and so far it is my favorite out of the three times I have slow-cooked in my crock pot.  Not sure what do call it….chicken apple sausage soup?  I basically threw in the kitchen sink but here are the ingredients.  You should base your amounts on the size of your crock pot as mine is the smallest size they have.

  • 1 package of chicken apple sausage.  There are four actual sausages and I think it’s a good amount for the small crock pot.  You may want more if you have a bigger one.  Make sure to brown the sausage a bit and then chop in pieces (1inch long).
  • Half a can of green beans
  • 4 cloves of minced garlic
  • half of a yellow onion, sliced into 2 inch “strings”
  • sliced bell pepper
  • 4 red potatoes chopped into bite size pieces
  • i cup semi-cooked brown rice (I had a package of frozen/microwaveable rice in the freezer…it absorbed all the flavor and I am sad I didn’t add more rice! I cooked it for about a minute and let the slow cooker do the rest.)
  • Beef broth – I did a combo of leftover low-sodium broth in the fridge and supplemented with a beef boullion.  You’ll want to do this last and just make sure it just gets about halfway through your very top potato or sausage or whatever.  Like your top layer is half submerged.
  • half a cup of moscato.  I had it lying around and thought why not.
  • Spices – this is where it’s totally your tastebuds call.  I used a bay leaf, thyme, a teensy bit of cumin and cinnamon (yes, really), and salt and pepper.

I have a very picky husband and I even think he’ll eat this one.  Finally.

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