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category_1_x_recipe.id | category_1.id | category_1.ts | category_1.title | recipe.id | recipe.ts | recipe.title | recipe.ingredients | recipe.description | recipe.tags | recipe.instructions | recipe.author | recipe.author_location | recipe.servings | recipe.prep_time | recipe.cook_time |
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1 | 1 | 2017-11-05 22:16:21 | Breakfast | 1 | 2017-11-07 21:55:01 | Breakfast Fiesta Delight | 1 Package (28 oz) frozen hash brown potatoes, thawed1 1/2 Cups cheese, shredded, Mexican blend1 Pound sausage, country style12 Large eggs1/2 Cup whole milk | Time on High: 4 to 6 Hours Time on Low: 6 to 8 Hours Casserole that can be served at breakfast or brunch. | breakfast/brunches breakfast brunch mexican casserole sausage fiesta egg hash brown savory | 1. Crumble and brown sausage in skillet. Remove from pan and pat off grease with paper towel. 2. Beat eggs in mixing bowl. 3. Spray inside of Crock-Pot® slow cooker with food release spray. 4. Layer items in Crock-Pot® slow cooker in order of ingredient list. 5. Cook on low for 6 to 8 hours 6. Serve with salsa, sour cream, salt and pepper to taste. | AlexisRae | Palm City, FL, USA | 6 to 8 | 15 Minutes | 4 Hour(s) |
2 | 1 | 2017-11-05 22:16:21 | Breakfast | 2 | 2017-11-07 21:55:16 | Cinnamon Swirl French Toast Casserole | 6 Cups of cubed Cinnamon Swirl Bread7 Large eggs2 ½ Cups whole milk1 Cup heavy cream¼ Cup granulated sugar¼ Cup maple syrup2 Teaspoons real vanilla extract1 ½ Teaspoons ground cinnamon¼ Teaspoon ground nutmeg¾ Cup chopped dates3 Teaspoons butter, cut into bits¾ Cup candied pecans, coarsely choppedCandied Pecans:2 Teaspoons melted butter2 Teaspoons brown sugar1 Cup chopped pecans | Time on High: 3 to 4 hours Time on Low: only high Wake up your household on a lazy weekend morning to the intoxicating smell of this Cinnamon Swirl French Toast Casserole. The earthy sweetness of the maple syrup, all enveloped in a bread blanket with a hint of cinnamon spice topped with caramelized pecans makes this a delicious breakfast or brunch treat. | desserts breakfast brunch casserole main dish cinnamon sweet french toast | 1) Coat the inside of your Crock-Pot® slow cooker with cooking spray2) Spread the bread cubes on a baking sheet and crisp in a 275 degree oven for 20 minutes, or until slightly dry and hard. Spread bread over the base of your Crock-Pot® slow cooker.3) While the bread is baking whisk the eggs, milk, cream, sugar, syrup, vanilla, cinnamon, and nutmeg together.4) Pour mixture over bread and press lightly to make sure all the bread is submerged. Sprinkle on the dates and pecans (recipe below), and finally the cut up pieces of butter and cook on high for 3 to 4 Hours. Garnish with powdered sugar and syrup – enjoy! |
MegB | Lake Forest, IL, USA | 8 to 10 | 20 Minutes | 3 Hour(s) |
3 | 1 | 2017-11-05 22:16:21 | Breakfast | 3 | 2017-11-07 21:55:28 | Green Apple, Quince and Cardamom Jelly | 32 Ounces Granny Smith apples32 Ounces quince1/3 Ounce green cardamom1/2 Gallon water80 Ounces jam sugarJelly is great over toast or with waffles at breakfast! | Time on High: 4-6 High Time on Low: 8-10 Hours | desserts breakfast brunch sweet jelly topping quince cardamom fruit | Wash the fruit, cut them in two in one direction, then in four in the other direction; cook with water in the Crock-Pot® slow cooker for 8 hours on Low. Add the cardamom for the last half-hour.Strain in a clean, dry cloth to extract as much juice as possible from the remaining pulp.Put the juice back in the ceramic container with the sugar; boil around a half-hour over a gas burner. Let cool overnight. Your jelly will be more or less consistent depending on the quality of the fruit and how you reduce the juice. |
2 to 4 | 10 Minutes | 4 Hour(s) | ||
4 | 1 | 2017-11-05 22:16:21 | Breakfast | 4 | 2017-11-07 21:55:44 | Easy Italian Sausage Scramble | 1 Medium yellow onion, diced 1 1/2 Pounds Italian sausage, removed from casing 6 Medium red potatoes, diced 1 Medium tomato, diced 1 Cup fresh or frozen kernel corn 1/4 Cup fresh Italian parsley, minced 2 Cups cheddar cheese, grated | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours | italian side dishes corn side dish breakfast brunch sausage potato savory | In a medium skillet, sauté the onion and brown and crumble the sausage. Drain off any fat and transfer the sausage and onions to the Crock-Pot® slow cooker. Add the remaining ingredients, mixing well to combine thoroughly. Cover; cook on Low 6 to 8 hours or High 3 to 4 hours. | 6 | 15 Minutes | 3 Hour(s) | ||
5 | 1 | 2017-11-05 22:16:21 | Breakfast | 5 | 2017-11-07 21:55:54 | Slow Cooker Overnight Blueberry Steel Cut Oats | • 2 c. Frozen Blueberries• 1.5 c. Water• 1.5 c. Vanilla Almond Milk• 1 Banana, slightly mashed• 1 c. Steel Cut Oats• 1 + ½ tsp. Cinnamon• 1 T. Butter | Make this healthy and delicious breakfast recipe overnight in a Crock-Pot® Slow Cooker! | breakfast slow cooker breakfast blueberry steel cut oats overnight oats | • Butter a 6-Quart Slow Cooker• Add all ingredients to the slow cooker and gently stir.• Cover and cook on HIGH for 1 hour then switch to “warm” setting overnight (about 8 hours)• Drizzle with honey and serve warm.Happy Crocking!Xo - Jenn BareCrock-Pot® Slow Cooker Tip: To avoid lumpy oats, try using the Crock-Pot® 6-Quart Digital Slow Cooker with iStir™ Stirring System. | 4-6 | 15 Minutes | 8 Hour(s) | ||
6 | 1 | 2017-11-05 22:16:21 | Breakfast | 6 | 2017-11-07 21:56:06 | Overnight Oats with Exotic Fruit Toppings | OATMEAL:1 1/2 cups steel-cut oats1 can (14 oz/400 mL) coconut milk1/2 cup unsweeteneddesiccated coconut3 tbsp brown sugar1 tsp vanilla1/4 tsp salt4 1/2 cups waterEXOTIC FRUIT TOPPING:1 ripe mango, peeledand finely chopped1 cup fresh or cannedfinely chopped pineapple1 ripe kiwi, peeled andfinely chopped½ cup shredded toasted coconut | Cook Time 7-8 Hours LOW | sweet oats breakfast / brunch oats and fruit | Oatmeal: Brush bottom and sides of Crock-Pot® 4-Quart stonewarewith melted butter. Add oats, coconut milk, 4 1/2 cups water,desiccated coconut, brown sugar, vanilla and salt; stir until combined.Cover and cook on LOW for 7 to 8 hours or untiloatmeal is tenderand thickened.Exotic Fruit Topping: Combine mango, pineapple and kiwi.Serve over oatmeal with toasted coconut. | 8 | 10 Minutes | 7 Hour(s) | ||
7 | 1 | 2017-11-05 22:16:21 | Breakfast | 7 | 2017-11-07 21:56:20 | Sweet and Nutty Overnight Oatmeal | • 1 cup steel cut oats• 3 cups unsweetened almond milk• 1 cup water• 2 tablespoons chia seeds• 1/4 cup dried wild blueberries• 1/4 cup pomegranate• 1/4 cup sliced almonds• Additional fruit, nuts or seeds for toppings | This ready-to-go breakfast recipe is not only convenient for busy mornings, it's also packed with numerous health benefits. Best of all, it's full of fruity, nutty flavors. Simply slow cook this dish overnight and when you wake up, you'll have a nutritious and filling morning meal ready to enjoy. | american breakfast sweet oatmeal healthy | 1. Select the Slow Cook function on your Multi-Cooker.2. Add oats, almond milk, water and chia seeds into the bottom of your slow cooker.3. Cover and turn to "keep warm" setting and let slow cook overnight, for about 8 hours.4. In the morning, remove lid and mix oats together.5. If oats are too dry, add more almond milk or water.6. Serve into bowls and top with almonds, dried blueberries, pomegranate and any other toppings desired.Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish. |
3-4 | 10 Minutes | 8 Hour(s) | ||
8 | 1 | 2017-11-05 22:16:21 | Breakfast | 8 | 2017-11-07 21:56:34 | Slow Cooker Kale Frittata | 8 Eggs8oz Baby Kale8oz Crumbled Goat Cheese6oz Roasted Red Peppers4oz Spinach1- 2 tsp Olive Oil1/2 tsp Spice Blend1/4 Green Onion | Great for Sunday Brunch. | breakfast brunch kale frittata | Add Olive Oil to Crock-Pot® 5-in-1 Multi-CookerSet Crock-Pot® 5-in-1 Multi-Cooker to SAUTE on HIAdd spinach and baby kale, saute until wiltedAdd beaten eggs, green onions, roasted red peppers, crumbled goat cheese, and spice blendChange setting on Crock-Pot® 5-in-1 Multi-Cooker to SLOW COOK on LOW for 2-3 hoursServe and ENJOY! | 4-6 | 10 Minutes | 3 Hour(s) | ||
9 | 1 | 2017-11-05 22:16:21 | Breakfast | 9 | 2017-11-07 21:56:46 | Slow Cooker Berry Compote | 4 cups fresh sliced strawberries4 slices lemon peel (no white pith)2 cups fresh blueberries2 tbsp. orange juice1 whole cinnamon stick (can use ½ tsp ground cinnamon)½ cup sugar (add more if berries are tart) | Prep Time 15 Minutes Cook Time 2 Hour(s) Tags: berries dessert breakfast fruit strawberry blueberry compote Tweet Print Email Recipe Full Screen Exit Full Screen Slow Cooker Berry Compote (0) Write Review 1 Picture Prep Time 15 Minutes Cook Time Tags: berries dessert breakfast fruit strawberry blueberry compote Tweet Email Recipe Ingredients 4 cups fresh sliced strawberries4 slices lemon peel (no white pith)2 cups fresh blueberries2 tbsp. orange juice1 whole cinnamon stick (can use ½ tsp ground cinnamon)½ cup sugar (add more if berries are tart) |
berries dessert breakfast fruit strawberry blueberry compote | Place all ingredients in your Crock-Pot® Slow CookerCover and cook on HIGH for 1 hour to 1 hour and 45 minutesCheck for sweetness and add more sugar if necessaryLet cool and serve either warmed or chilledWe recommend serving it over fresh waffles! | 15 Minutes | 2 Hour(s) | |||
10 | 1 | 2017-11-05 22:16:21 | Breakfast | 10 | 2017-11-07 21:56:58 | Oatmeal Jook (Congee) | 1 Cup steel cut oats1 to 2 Tablespoons toasted sesame seed oil2 to 3 Cloves garlic (chopped)2 to 3 Tablespoons fresh chopped ginger5 to 6 Chopped green onions (white and green parts separated)Dash of cayenne pepper (optional)3 Cups chicken stock1 Cup frozen peas and carrotsFor garnish - ground white pepper, roasted peanuts, almonds, and more sesame seed oil | Time on High: 3 to 4 hours Time on Low: 8 to 9 hours A savory Asian inspired oatmeal dish. Great for breakfast or mix in some cooked poultry for a lunch dish. | breakfast/brunches asian chicken breakfast soup and stews lunch oatmeal savory | 1. Place all ingredients, except the green parts of the onions, the frozen peas and carrots in the Crock-Pot® slow cooker. Mix. 2. Set Crock-Pot® slow cooker on low for 8 to 9 hours or high for 3 to 4 hours. 3. About one hour before end of cooking time, add the frozen peas and carrots. 4. Serve with chopped green parts of the onions and garnish of choice. | KrockPotKaty | Salem, MA, USA | 4 | 15 Minutes | 3 Hour(s) |
11 | 1 | 2017-11-05 22:16:21 | Breakfast | 11 | 2017-11-07 21:57:11 | Pumpkin Pie Steel Cut Oats | 1 Cup steel cut oats 3 Cups water 1 Cup canned pumpkin puree 1 Teaspoon vanilla extract 1/4 Teaspoon salt 2 Teaspoons pumpkin pie spice optional: 1/2 Cup honey or 2 Teaspoons vanilla liquid stevia* * Sweetener can be added during cooking or cook it without and each person can add their own sweetener of choice on top after cooking. | Time on High: 3 to 4 Hours Time on Low: 4 to 6 Hours There’s nothing like waking up to a delicious aroma from your Crock-Pot® cooking you breakfast overnight while you were sleeping! How about the fantastic smell of pumpkin pie for breakfast?!!! Yes, you can eat this breakfast without any guilt! Super healthy steel cut oats combined with pumpkin puree make this a winning breakfast for any household! |
breakfast brunch sweet pumpkin oatmeal vanilla oats | Combine all ingredients in your Crock-Pot® slow cooker and cook on low for 6 hours. | SugarFreeMom | Cranston, RI, USA | 4 | 5 Minutes | 3 Hour(s) |
12 | 1 | 2017-11-05 22:16:21 | Breakfast | 12 | 2017-11-07 21:57:21 | Slow Cooker Breakfast Quesadillas | • 10 pieces of cooked bacon, chopped• 3 c. Potatoes O’Brien, frozen• 4 oz. Monterey Jack Cheese, shredded + • 6 Eggs• 1 c. Milk• salt & pepper, to taste• dash or two of your favorite hot sauce• Refrigerated, uncooked tortillas | Perfect for your next brunch, these breakfast quesadillas are filling and delicious! | eggs breakfast brunch mexican savory | 1. Grease a 5-Quart programmable slow cooker with non-stick cooking spray2. Place Potatoes O’Brien in the slow cooker3. Sprinkled chopped bacon over top potatoes4. Next, add 4 oz. of the shredded cheese over bacon & potatoes5. Sprinkle with salt & pepper to your liking.6. In a separate bowl, combine eggs, milk and your favorite hot sauce, if desired. Whisk.7. Pour egg mixture over ingredients in the slow cooker. Stir to combine.8. Cover and Cook on LOW for 5 Hours and allow to stay on Warm for up to 3 hours more.9. Stir eggs and replace lid to keep warm while heating tortillas.10. To make quesadillas, heat a tortilla for 15 seconds over a dry skillet. (I like the uncooked tortillas in the refrigerated section at the grocery store) 11. Flip tortilla and add about ½ egg mixture to one half of the tortilla. 12. Sprinkle with additional shredded Monterey jack cheese (or add pepper jack, if you’d prefer) and fold tortilla in half to secure ingredients.13. Cook for 15-20 seconds longer or just until tortilla starts to crisp on one side.14. Flip and heat other side, pressing down with a spatula to flatten the quesadilla.15. Remove from heat. 16. Slice into wedges with a pizza cutter. Serve with sour cream and/or salsa. |
Phoenix, AZ, 85018 | 8 | 15 Minutes | 5 Hour(s) | |
272 | 1 | 2017-11-05 22:16:21 | Breakfast | 272 | 2017-11-07 22:24:22 | Slow Cooker Apple Oatmeal | 2 Cup milk (can sub Almond or Coconut Milk if you prefer) 2 Tablespoons honey 1 Tablespoon butter 1/4 Teaspoon salt 1/2 Teaspoon cinnamon 1 Cup dry old-fashioned oats 1 Cup apples (peeled and sliced) 1/2 Cup chopped walnuts (or nuts of your choice) 2 Tablespoon brown sugar, if desired | Time on High: 4 Hours Time on Low: 5 to 6 Hours Slow Cooker Apple Oatmeal is one of my family's favorite breakfasts! If you want to wake up to this deliciousness in your Crock-Pot® slow cooker, you can do what I do: prep the ingredients before going to bed, then set the alarm and get up to place everything in the Crock-Pot® slow cooker 5 to 6 hours before you want to eat breakfast. I just go back to bed and let my Crock-Pot® slow cooker do all the magic! |
apples dessert breakfast sweet honey oatmeal snack walnuts | 1. Mix all ingredients together and place in a Crock-Pot® slow cooker greased with butter. (or use a slow cooker liner greased with butter) 2. Cover; Cook on Low for 5 to 6 hours or High for 4 hours. 3. Dish into individual servings. 4. If desired, sprinkle with cinnamon or dried fruit for garnish.*If you want to wake up to this deliciousness in your Crock-Pot® slow cooker, you can do what I do: prep the ingredients before going to bed, then set the alarm and get up to place everything in the Crock-Pot® slow cooker 5 to 6 hours before you want to eat breakfast. (I just go back to bed and let my Crock-Pot® slow cooker do all the magic!) Waking up to the aroma of Crock-Pot® Slow Cooker Apple Oatmeal is such a nice treat. I hope your family loves this as much as mine! |
CrockPotGirl | Phoenix, AZ, USA | 4 | 15 Minutes | 4 Hour(s) |
13 | 2 | 2017-11-05 22:16:35 | Appetizers | 13 | 2017-11-07 21:57:32 | Appetizer Ribs | 3 1/2 Pounds spare ribs, cut into riblets Salt and pepper, to taste 2 Cups water 1 Teaspoon garlic salt 8 Ounces Russian dressing 6 Ounces pineapple juice | Time on High: 4 to 6 hours Time on Low: 6 to 8 hours | main dishes appetizers ribs main dish bbq tailgate pineapple appetizer riblets tangy | Season ribs with salt and pepper. Place in Crock-Pot® slow cooker. Pour water over. Cover; cook on Low 6 to 8 hours. Drain. Place ribs in broiler pan. Season with garlic salt. Combine dressing and juice. Baste ribs with mixture. Broil until done, turning once. | 4 | 10 Minutes | 4 Hour(s) | ||
14 | 2 | 2017-11-05 22:16:35 | Appetizers | 14 | 2017-11-07 21:57:46 | Frijoles Charros (beans) | 2 1/4 Pounds pinto beans1 1/2 Quarts water, hot1 1/2 Quarts water, cold1/2 Medium onion2 Tablespoons oil2 Tomatoes, diced1/2 Onion, finely chopped10 Arbol chili peppers, finely chopped1 Cup cilantro leaves, finely chopped1/2 Pound bacon, chopped3/4 Pound ground chorizo sausage1/2 Pound cocktail sausages | Time on High: 4 to 6 hours Time on Low: 8 to 10 hours Traditional Mexican dish that we make several times a week. | vegetarian side dishes appetizers side dish mexican main dish sausage pinto beans savory | Soak the beans overnight in the hot water. The following day, remove them from the water they were soaking in. Pour the cold water in your Crock-Pot® Slow Cooker and immediately add the beans and the half onion. Cover;cook for 2 hours on High.Fry the tomatoes with the onion and the chili peppers. Add salt to taste.Fry the bacon not letting it golden and remove the fat. Do the same with the chorizo sausage.Pour the sauce, the bacon, the chorizo sausage and the cocktail sausages in the Crock-Pot®slow cooker and stir with the beans. Cover; cook for 2 hours on HighAdd the cilantro and additional salt, if necessary, 15 minutes before cooking is finished.If you choose to cook on low, cook for 8 to 10 hours. Add the sauce and the meats 3 hours before the dish is finished. |
6 to 8 servings | 20 Minutes | 4 Hour(s) | ||
15 | 2 | 2017-11-05 22:16:35 | Appetizers | 15 | 2017-11-07 21:57:56 | Fabulous Cheese Fondue | 1 Tablespoon margarine 1/4 Cup onion, chopped 2 Cloves garlic, minced 1 Tablespoon all-purpose flour 1/2 Cup dry white wine 1/4 Cup reduced-fat milk 8 Ounces cheddar cheese, shredded 8 Ounces Gruyère cheese 2 Ounces blue cheese | Time on High: 1 to 2 hours Time on Low: 2 to 3 hours | vegetarian appetizers romantic dinner fondue appetizer cheese dip date night savory | Combine all ingredients in the Crock-Pot® stoneware. Cover cook on Low 2 to 3 hours, stirring once or twice, until cheese is melted and smooth. | |||||
16 | 2 | 2017-11-05 22:16:35 | Appetizers | 16 | 2017-11-07 21:58:06 | Bacon and Broccoli Cheese Spread | 10 3/4 Ounces condensed cream of mushroom soup, canned 1/4 Cup water 1/2 Teaspoon dry mustard 16 Slices smoked bacon, cooked until crisp and crumbled 2 Cups broccoli florets, blanched and chopped 3 Cups cheddar cheese, shredded | Time on High: 1 hour Time on Low: 2 to 3 hours | appetizers bacon broccoli mushroom tailgate appetizer cheese spread savory | In a small bowl, whisk together the soup, water, and dry mustard. Place the bacon, broccoli and cheese in the Crock-Pot® slow cooker and add the soup mixture. Stir well until combined. Cover; cook on High for 1 hour. Serve with sourdough bread | 15 | 15 Minutes | 1 Hour(s) | ||
17 | 2 | 2017-11-05 22:16:35 | Appetizers | 17 | 2017-11-07 21:58:17 | Slow Cooker Steak Roll-Ups | • 2 lbs. top round steak• 1 1/2 teaspoons kosher salt• 1 teaspoon ground pepper• 3/4 teaspoon garlic powder• 1/2 cup grated carrots• 1/2 cup sliced red bell pepper• 1/2 cup sliced yellow bell pepper• 1/2 cup sliced orange bell pepper• 1/4 cup sliced green onion, chopped• 1/4 cup grated Parmesan cheese • 2 tablespoons vegetable oil• 1 12-14 oz. jar tomato sauce | The great thing about these Steak Roll-Ups is they can be prepped even a day in advance! You simply place the roll-ups in your Crock-Pot® slow cooker, top it with your favorite tomato sauce and cook on low or high heat. They serve up beautifully, and can be paired with pasta, rice or a green salad. | main courses american appetizers beef steak savory roll-up | 1. Slice steak evenly into 6 strips and pound until they are 1/4 inch thick.2. Mix the salt, pepper and garlic powder together in a small bowl. 3. Divide each vegetable into 6 portions. Place a portion of each vegetable in the center of each of the pounded steaks. Sprinkle each with Parmesan cheese, salt, pepper and garlic powder. Roll the steak up around the vegetables and hold them together with a toothpick.4. Heat your Crock-Pot® slow cooker to sauté*. Drizzle the vegetable oil in the Crock-Pot® slow cooker and brown each steak roll on each side, working 3 at a time.5. Place all the steak rolls in the Crock-Pot® slow cooker, cover with tomato sauce and cook for 6-8 hours on low heat or 3-4 hours on high heat.6. Serve warm over pasta or rice. |
6 | 15 Minutes | 4 Hour(s) | ||
18 | 2 | 2017-11-05 22:16:35 | Appetizers | 18 | 2017-11-07 21:58:27 | Honey Garlic Chicken Wings | • 2 to 3 pounds chicken wings• 1/3 cup honey• 1/4 cup lemon juice• 1/4 cup water• 2 tablespoons coconut aminos• 2 tablespoons apple cider vinegar• 2 teaspoons garlic powder• 3/4 teaspoons ground ginger | When you use your Crock-Pot® Single Hand Cook & Carry® 6-Quart Oval Slow Cooker to make these tasty grain-free wings you can easily transport them to tailgates, parties and barbecues. The easy-grasp handle and secure-fit locking lid make transport easier than ever. Once your chicken wings have finished slow cooking simply lock, grab and go with just one hand! | american main dishes chicken appetizers garlic sweet honey appetizer wings chicken wings savory | 1. Place a Crock-Pot® Slow Cooker Liner inside your slow cooker.2. Place chicken wings on the bottom.3. In a bowl, combine the honey, lemon juice, water, coconut aminos, apple cider vinegar, garlic powder and ground ginger.4. Pour mixture over wings and mix well.5. Cook on high for 3 to 4 hours or on low for 6 hours, until cooked through.6. Enjoy warm! | 5 | 15 Minutes | 4 Hour(s) | ||
19 | 2 | 2017-11-05 22:16:35 | Appetizers | 19 | 2017-11-07 21:58:41 | Shredded Buffalo Chicken Sliders | • 3 pounds boneless, skinless chicken breasts• 1 bottle buffalo wing sauce, divided• 1/2 (1 ounce) package dry ranch salad dressing mix• 2 tablespoons butter• Sliced cheese• Ranch dressing, if desired for topping• Slider buns | A true football game just isn't complete without buffalo chicken. Shredded and slow-cooked, this buffalo chicken recipe foregoes the bones and the unhealthy frying of wings. You're left with deliciously spicy chicken that serves perfectly on easy-to-eat slider buns. | side dishes american chicken appetizers tailgate appetizer buffalo snack sliders savory tangy homegating shredded | 1. Add chicken and 3/4 of buffalo wing sauce into slow cooker.2. Cover and cook on low for 6 to 8 hours, until chicken is cooked through.3. Remove chicken and shred, using two forks.4. Return chicken to slow cooker.5. Add dry ranch dressing mix, butter and remaining buffalo sauce.6. Stir until the butter is melted and ingredients are well-mixed.7. Serve on slider buns with your choice of cheese and if desired, ranch dressing. |
5 | 15 Minutes | 8 Hour(s) | ||
20 | 2 | 2017-11-05 22:16:35 | Appetizers | 20 | 2017-11-07 21:58:51 | Loaded Potato Skins | • 12 potatoes• Butter• Sour cream• Shredded cheddar cheese• Bacon• Chives | Another classic of homegating, potato skins loaded with crispy bacon, cheese and the works are sure to be a fan favorite among your guests. | vegetarian side dishes american appetizers vegetables vegetable tailgate appetizer snack potato homegating skins homegate | 1. Rinse the baking potatoes well and then prick each with a fork a few times.2. Lay potatoes on the bottom of your slow cooker.3. Cover and cook on low for 8 to 10 hours.4. Remove cooked baked potatoes from the slow cooker and use fork to open into halves.5. Fluff the inside of the potato with the tines of the fork.6. Top each potato with butter, sour cream, cheddar cheese, bacon and chives.7. Serve warm on plates or napkins. |
5-6 | 10 Minutes | 8 Hour(s) | ||
21 | 2 | 2017-11-05 22:16:35 | Appetizers | 21 | 2017-11-07 21:59:05 | Hoisin-Ginger Pulled Chicken Sliders | Pulled Chicken Ingredients:• 1/2 cup chicken stock • 1/3 cup, plus 2 tablespoons hoisin sauce• 3 tablespoons ketchup• 2 tablespoons honey• 1 tablespoon soy sauce• 3 cloves garlic, finely chopped• 1 tablespoon, plus 1 teaspoon Sriracha sauce or chili garlic paste• 1 tablespoon, plus 1 teaspoon grated peeled fresh gingerroot• 2 teaspoons toasted sesame oil• 3 pounds boneless skinless chicken thighs (about 12 thighs)Coleslaw Ingredients:• 3 tablespoons rice vinegar• 1 tablespoon, plus 1 teaspoon sugar• 2 teaspoons Sriracha sauce• 1 teaspoon toasted sesame oil• 4 cups (14 ounces) coleslaw mix • 8 burger buns |
Sweet, spicy and tantalizingly tender, these Asian-inspired pulled chicken sliders are perfect for game-day viewing. Topped with homemade coleslaw and your choice of burger buns, this recipe is a real treat. Just be sure to stock up on napkins - this sauce is thick and juicy! | side dishes main dishes chicken appetizers ginger spicy sweet appetizer sliders savory tangy hoisin pulled slider | 1. Use a Crock-Pot® Slow Cooker Liner for your Crock-Pot® Slow Cooker.2. Combine the chicken stock, 1/3 cup hoisin sauce, ketchup, soy sauce, honey, garlic, 1 tablespoon plus 1 teaspoon Sriracha, the gingerroot and sesame oil. 3. Use a whisk to mix well.4. Add chicken and toss to coat.5. Cover and cook on high for 3 to 4 hours, until chicken is cooked through.6. With 30 minutes remaining, make coleslaw.7. In large bowl, mix rice vinegar, sugar, 2 teaspoons Sriracha and 1 teaspoon sesame oil.8. Use a whisk to mix well.9. Add coleslaw mix to bowl and toss to coat.10. Cover and refrigerate for remaining 30 minutes of cook time, tossing occasionally.11. Remove chicken and use to forks to shred.12. Return to slow cooker, mix to coat and add 2 tablespoons hoisin.13. Cook for another 20 minutes on low heat setting.14. To serve, top buns with pulled chicken, coleslaw and enjoy! |
4-5 | 15 Minutes | 4 Hour(s) | ||
22 | 2 | 2017-11-05 22:16:35 | Appetizers | 22 | 2017-11-07 21:59:20 | Fiesta Chicken Nachos! | 4 Pounds boneless skinless chicken thighs1 Tablespoons garlic powder1 Tablespoon season salt1 Tablespoon cumin1 Tablespoon chili powder1 Teaspoon black pepper1 Small onion - chopped5 Cups chicken broth4 Ounce can diced green chiles1 Canned chipotle pepper - chopped (just 1 pepper - not the whole can)1/4 Cup ranch dressing1 Tablespoon sugar1 Tablespoon saterTortilla ChipsShredded Colby Jack CheeseToppings of your choice - we used diced tomatoes and Jalapeno's |
Time on High: 6 Hours Time on Low: 8 Hours Start with one Crock-Pot® slow cooker of chicken and you then have enough for a group of friends to enjoy. | appetizers/snacks chicken appetizers spicy appetizer nachos party | Combine garlic powder, season salt, cumin, chili powder, and black pepper (set aside 1 Tablespoon mixture) and coat chicken with seasoning mixture.In Crock-Pot® slow cooker- add onion, and layer chicken. Add green chilies, chipotle pepper, and chicken broth.Cover and cook on High Heat for 6 hours or 8 hours on low.Remove chicken from broth and shred. Cover serving platter or large plate with Tortilla chips (we like Lime flavored!).Layer 2 Cups of shredded chicken, shredded cheese, and any other toppings of your choice. Combine reserved seasoning mixture with Tablespoon of sugar and 1 Tablespoon of water. Drizzle over Nachos.Enjoy! |
JakeandJulia2012 | Lowell, MI, USA | 8 to 10 | 10 Minutes | 6 Hour(s) |
23 | 2 | 2017-11-05 22:16:35 | Appetizers | 23 | 2017-11-07 21:59:33 | Spinach Dip | 1 Can or frozen spinach-drained 1 Cup heavy cream 1 Clove garlic, minced 1 Cup cheese 1 Cup Parmesan cheese 1 Onion-diced 1 Bell pepper, diced | Time on High: 2 hours Time on Low: 10 minutes Spinach and cheese is the best combo. | appetizers spinach side appetizer cheese dip savory | Place all ingredients into the Crock-Pot® slow cooker.Cover; Cook on high for 2 hours then on low for 10 min. | ladywulf | Cleveland, OK, USA | 6 | 15 Minutes | 2 Hour(s) |
24 | 2 | 2017-11-05 22:16:35 | Appetizers | 24 | 2017-11-07 21:59:45 | Chipotle Chili | 1 1/2 Pounds ground beef 2 to 3 Garlic cloves, finely chopped 1 Medium onion, diced 1 Can kidney beans 1 Can black beans 1 Can pinto beans 1 Small can chipotle chilis in adobe sauce 2 Cans diced tomatoes 1 Small can tomato paste 1 Tablespoon chili powder 1 Teaspoon cumin 1/2 Teaspoon cinnamon Salt and pepper to taste | Time on High: 4 to 5 hours Time on Low: 8 to 10 hours A rich chili recipe with a hint of hotness from chipotle. Perfect for a weeknight meal, tailgating, or weekend potlucks. Don't expect any leftovers! | appetizers soup spicy main dish soup and stews chilli chipotle | 1. Brown the ground beef in a skillet until no longer pink. Drain liquid and transfer to Crock-Pot® slow cooker stoneware. 2. Add chopped garlic and diced onion on top of meat. 3. Drain and rinse the kidney, black and pinto beans. Pour on top of rest of ingredients. 4. Finely chop and add 2 of the chipotle chilies. Add 3 Tablespoons of sauce from can. 5. Add 2 cans diced tomatoes. 6. Add 1 can of tomato paste. 7. Add chili powder, cumin, and cinnamon. 8. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. TIP: For thicker chili, drain some of the liquid from the cans before adding the tomatoes. |
SoFlaCody | Boca Raton, FL, USA | 6 | 20 Minutes | |
298 | 2 | 2017-11-05 22:16:35 | Appetizers | 44 | 2017-11-07 22:03:06 | Meatballs in Chipotle | 2 1/4 Pounds ground beef1/3 Cup rice, soaked in hot water3 Eggs, hard-boiled and cut in eighths1 Bread roll, soaked in 1/3 cup milk2 Cloves garlic1/2 Small onionSalt and pepper, to taste1 Pinch cumin2 1/4 Pounds tomatoes4 Marinated chipotle peppers, without seeds1/4 Cup water1 Clove garlic1/2 Small onion, chopped1 Tablespoon chicken bouillon granules Mixed herb bouquet | Time on High: 3 to 4 hours Time on Low: 6 to 10 hours The best meatballs you will ever have! Everyone raves about these when I take them to our family or friends gatherings. Enjoy! | side dishes main dishes appetizers side dish beef main dish meatballs chipotle savory | Blend the garlic, small onion, salt, pepper, cumin, and soaked bread in a blender at medium speed until the garlic is well ground.Combine the liquid with the ground meat and the previously strained rice. Make little balls the size of a medium guava fruit and put an eighth of an egg in the middle .Blend the tomatoes with the chipotle peppers, pepper, cumin, garlic, chopped onion, and the Teaspoon of bouillon mixed with the water. Pour it immediately in your Crock-Pot® slow cooker. Add salt to taste, cover and cook for 6 to 8 hours on low or 3 to 4 hours. When the tomatoes start to boil add the meatballs. Let it cook for the rest of the time. |
6 to 8 servings | 10 Minutes | 3 Hour(s) | ||
299 | 2 | 2017-11-05 22:16:35 | Appetizers | 299 | 2017-11-07 22:24:34 | Corn Bread and Queso | Corn Bread:3/4 Cup all-purpose flour3/4 Cup cornmeal 2 Tablespoons granulated sugar2 Teaspoons baking powder1/2 Teaspoon salt2/3 Cup milk, at room temperature1 Egg3 Tablespoons unsalted butter, meltedQueso:1/2 Cup 35% whipping cream 1 1/2 Cups chopped or shredded processed cheese (such as Velveeta)1 Fresh jalapeno pepper, seeded and minced | Servings 6 to 8 Prep Time 15 Minutes Cook Time 1 Hour(s) 30 Minutes Tags: appetizers/snacks corn queso cheese dip jalapeno peppers corn bread whipping cream savory Tweet Print Email Recipe Full Screen Exit Full Screen Corn Bread and Queso (0) Write Review 1 Picture Servings 6 to 8 Prep Time 15 Minutes Cook Time 30 Minutes Tags: appetizers/snacks corn queso cheese dip jalapeno peppers corn bread whipping cream savory Tweet Email Recipe Ingredients Corn Bread:3/4 Cup all-purpose flour3/4 Cup cornmeal 2 Tablespoons granulated sugar2 Teaspoons baking powder1/2 Teaspoon salt2/3 Cup milk, at room temperature1 Egg3 Tablespoons unsalted butter, meltedQueso:1/2 Cup 35% whipping cream 1 1/2 Cups chopped or shredded processed cheese (such as Velveeta)1 Fresh jalapeno pepper, seeded and minced |
appetizers/snacks corn queso cheese dip jalapeno peppers corn bread whipping cream savory | Directions:Coat bottom and sides of Crock-Pot® 2 x 1.25 quart slow cooker well with cooking spray. In bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until blended. In measuring cup, whisk together milk, egg, and melted butter until blended; add to flour mixture, stirring just until combined (do not over mix).Pour mixture into one side of Crock-Pot® slow cooker. Cover and cook on HIGH for 1 1/2 hours or until toothpick inserted into center of cornbread comes out clean; let stand for 10 minutes. Gently remove with lifter or spatula. Queso: During the last 20 minutes of cooking time for cornbread, pour whipping cream into other side of the Crock-Pot® 2x 1.25-quart slow cooker; heat on HIGH for 5 minutes. Stir in cheese and jalapeno. Cover and cook for 15 minutes or until melted and heated through; stir until smooth. Serve with cornbread.Tip: Substitute a pickled jalapeno pepper for the fresh one if desired. Please note that this recipe was made using a Crock-Pot® slow cooker with a split 2.5 quart capacity stoneware 2x 1.25-Quart Slow Cooker. Please modify the recipe according to the size of the Crock-Pot® slow cooker you are using. |
6 to 8 | 15 Minutes | 1 Hour(s) | ||
312 | 3 | 2017-11-05 22:18:20 | Main Dishes | 13 | 2017-11-07 21:57:32 | Appetizer Ribs | 3 1/2 Pounds spare ribs, cut into riblets Salt and pepper, to taste 2 Cups water 1 Teaspoon garlic salt 8 Ounces Russian dressing 6 Ounces pineapple juice | Time on High: 4 to 6 hours Time on Low: 6 to 8 hours | main dishes appetizers ribs main dish bbq tailgate pineapple appetizer riblets tangy | Season ribs with salt and pepper. Place in Crock-Pot® slow cooker. Pour water over. Cover; cook on Low 6 to 8 hours. Drain. Place ribs in broiler pan. Season with garlic salt. Combine dressing and juice. Baste ribs with mixture. Broil until done, turning once. | 4 | 10 Minutes | 4 Hour(s) | ||
409 | 3 | 2017-11-05 22:18:20 | Main Dishes | 18 | 2017-11-07 21:58:27 | Honey Garlic Chicken Wings | • 2 to 3 pounds chicken wings• 1/3 cup honey• 1/4 cup lemon juice• 1/4 cup water• 2 tablespoons coconut aminos• 2 tablespoons apple cider vinegar• 2 teaspoons garlic powder• 3/4 teaspoons ground ginger | When you use your Crock-Pot® Single Hand Cook & Carry® 6-Quart Oval Slow Cooker to make these tasty grain-free wings you can easily transport them to tailgates, parties and barbecues. The easy-grasp handle and secure-fit locking lid make transport easier than ever. Once your chicken wings have finished slow cooking simply lock, grab and go with just one hand! | american main dishes chicken appetizers garlic sweet honey appetizer wings chicken wings savory | 1. Place a Crock-Pot® Slow Cooker Liner inside your slow cooker.2. Place chicken wings on the bottom.3. In a bowl, combine the honey, lemon juice, water, coconut aminos, apple cider vinegar, garlic powder and ground ginger.4. Pour mixture over wings and mix well.5. Cook on high for 3 to 4 hours or on low for 6 hours, until cooked through.6. Enjoy warm! | 5 | 15 Minutes | 4 Hour(s) | ||
419 | 3 | 2017-11-05 22:18:20 | Main Dishes | 21 | 2017-11-07 21:59:05 | Hoisin-Ginger Pulled Chicken Sliders | Pulled Chicken Ingredients:• 1/2 cup chicken stock • 1/3 cup, plus 2 tablespoons hoisin sauce• 3 tablespoons ketchup• 2 tablespoons honey• 1 tablespoon soy sauce• 3 cloves garlic, finely chopped• 1 tablespoon, plus 1 teaspoon Sriracha sauce or chili garlic paste• 1 tablespoon, plus 1 teaspoon grated peeled fresh gingerroot• 2 teaspoons toasted sesame oil• 3 pounds boneless skinless chicken thighs (about 12 thighs)Coleslaw Ingredients:• 3 tablespoons rice vinegar• 1 tablespoon, plus 1 teaspoon sugar• 2 teaspoons Sriracha sauce• 1 teaspoon toasted sesame oil• 4 cups (14 ounces) coleslaw mix • 8 burger buns |
Sweet, spicy and tantalizingly tender, these Asian-inspired pulled chicken sliders are perfect for game-day viewing. Topped with homemade coleslaw and your choice of burger buns, this recipe is a real treat. Just be sure to stock up on napkins - this sauce is thick and juicy! | side dishes main dishes chicken appetizers ginger spicy sweet appetizer sliders savory tangy hoisin pulled slider | 1. Use a Crock-Pot® Slow Cooker Liner for your Crock-Pot® Slow Cooker.2. Combine the chicken stock, 1/3 cup hoisin sauce, ketchup, soy sauce, honey, garlic, 1 tablespoon plus 1 teaspoon Sriracha, the gingerroot and sesame oil. 3. Use a whisk to mix well.4. Add chicken and toss to coat.5. Cover and cook on high for 3 to 4 hours, until chicken is cooked through.6. With 30 minutes remaining, make coleslaw.7. In large bowl, mix rice vinegar, sugar, 2 teaspoons Sriracha and 1 teaspoon sesame oil.8. Use a whisk to mix well.9. Add coleslaw mix to bowl and toss to coat.10. Cover and refrigerate for remaining 30 minutes of cook time, tossing occasionally.11. Remove chicken and use to forks to shred.12. Return to slow cooker, mix to coat and add 2 tablespoons hoisin.13. Cook for another 20 minutes on low heat setting.14. To serve, top buns with pulled chicken, coleslaw and enjoy! |
4-5 | 15 Minutes | 4 Hour(s) | ||
25 | 3 | 2017-11-05 22:18:20 | Main Dishes | 25 | 2017-11-07 21:59:57 | Mac N Cheese | 1 Box elbow macaroni4 Tablespoons butter2 1/2 Cups Velveeta cheese cubed1/2 Cup sour cream1/2 Teaspoon salt and onion salt2 Cups half and half1/2 Teaspoon black pepperToasted bread crumbs Fresh parsley | Time on High: 1 to 2 Hours Time on Low: 3 to 4 Hours Creamy mac n cheese heaven with toasted breadcrumbs! | side dishes main dishes side dish main dish mac and cheese bread crumbs savory | Boil macaroni until aldente, about 6 minutes. Mix butter and cheese in a saucepan until the cheese melts. In the Crock-Pot® slow cooker, mix butter and cheese mixture, sour cream, salt and onion salt, half and half, pepper, and mix well. Mix in cooked macaroni. Set the Crock-Pot® slow cooker on low setting and cook for 3 to 4 hours, stirring once in a while. Top with bread crumbs and fresh parsley! |
Bri22 | Itasca, IL, USA | 4 to 6 | 30 Minutes | 2 Hour(s) |
26 | 3 | 2017-11-05 22:18:20 | Main Dishes | 26 | 2017-11-07 22:00:08 | Cheesy Enchilada Stack | 10 Small corn tortillas2 Cups of Grated Cheese (such as cheddar or mexi-blend)1 ½ Cups of enchilada sauce½ Cup of salsa1 Teaspoon ground cumin2/3 Cup chopped green onions15 Ounce can of black beans, rinsed & drainedOptional ingredients for serving:Sour CreamDiced tomatoesSliced black olives | Time on High: 2 to 3 Hours Time on Low: 3 to 4 Hours I love going out for Mexican food and I almost always order Cheese Enchiladas so I decided to make this dish in my Crock-Pot® slow cooker. It’s inexpensive and easy to make at home. I added black beans for texture and to make it a little more filling. I serve these Cheesy Enchilada Stacks topped with a dollop of sour cream and freshly chopped tomatoes. You may even enjoy them with black olives. |
main dishes mexican main dish tortillas enchilada savory | 1. Grease a 3½ to 4 Quart Crock-Pot® Slow Cooker with non-stick spray.2. Mix enchilada sauce, salsa, and ground cumin in a medium sized bowl.3. Dip two tortillas in the sauce and place in the Crock-Pot® slow cooker (they will overlap)4. Layer ingredients in this order: 1 to 2 Tablespoons of chopped green onions, ¼ Cup sauce, 1/3 Cup black beans, 1/3 Cup cheese.5. Create 3 more layers in the same order for a total of 4 layers.6. For the 5th layer, only use dipped tortillas, green onion, sauce, and beans (NO CHEESE)7. Cover and Crock on LOW for 3 to 4 hours or until sauce is bubbling on the sides.8. Remove, cover, and sprinkle with remaining cheese9. Cover and cook on LOW just until cheese is melted.10. Turn off Crock-Pot® slow cooker and if you have a removable insert, take it out of the Crock-Pot® slow cooker, and place on a heatproof surface.11. Remove lid and let sit, uncovered for about 15 minutes to firm up before serving.Note: If desired, add cooked shredded chicken or ground beef with more sauce to the layers. |
CrockPotGirl | Phoenix, AZ, USA | 4 to 6 | 15 Minutes | 2 Hour(s) |
27 | 3 | 2017-11-05 22:18:20 | Main Dishes | 27 | 2017-11-07 22:00:21 | The Most Amazing Meatballs Ever! | 1 Pound ground beef½ Onion, very finely dicedSalt and Pepper to taste½ Teaspoon garlic powder1 Teaspoon Italian seasoning2 Teaspoon Worcestershire sauce2 Eggs¼ Cup grated Parmesan cheese½ Cup breadcrumbs (seasoned or plain based on your preference)2 Cups of your Favorite Pasta Sauce | Time on High: 3 Hours Time on Low: 5 Hours We've all had meatballs at a party and while there are some decent options when it comes to frozen meatballs, once you make this recipe you'll always make them homemade! It's actually quite simple yet the extra effort is definitely worth it. Make them for your next potluck and you'll see what I mean! I used the new Stovetop-Safe DuraCeramic™ slow cooker from Crock-Pot® to make this a one-pot dish! |
side dishes main dishes side dish pasta beef main dish appetizer snack savory | 1. Combine all ingredients except pasta sauce in a bowl and mix well.2. Roll meat mixture into 1 1/2 inch balls (about 32 meatballs)3. Place meatballs in the insert of Stovetop-Safe DuraCeramic™ slow cooker from Crock-Pot® over medium-high heat.4. Brown meatballs on all sides.(If you do not have this model, you can brown your meatballs in a skillet.)5. Turn off stove.6. Use potholders and drain any fat. 7. Place the insert into the Crock-Pot® slow cooker base.8. Pour 2 Cups of your favorite pasta sauce over top and CAREFULLY stir. (Don’t break the meatballs!)9. Cover and cook on Low for 5 hours or High for 3 hours.I used the new Stovetop-Safe DuraCeramic™ slow cooker from Crock-Pot® to make this a one-pot dish! (brown, cook & serve all from the same pot!) |
CrockPotGirl | Phoenix, AZ, USA | 15 | 20 Minutes | 3 Hour(s) |
28 | 3 | 2017-11-05 22:18:20 | Main Dishes | 28 | 2017-11-07 22:00:34 | Cherry Sloppy Joes | 1 Pound lean ground beef ½ Red onion, chopped10 3/4 Ounce can diced tomatoes 2 Tablespoons Worcestershire sauce 1/2 Cup ketchup 1 Clove garlic, minced 1 Cup pitted cherries, chopped (I used frozen pitted cherries)Salt and Pepper to tasteOPTIONAL: Up to 1/4 Cup brown sugar. My cherries were sweet so I didn't use any but if your cherries are tart, add sugar as desired. | Time on High: 2 to 4 hours Time on Low: 4 to 6 hours I recently visited Traverse City, MI which people call the Cherry Capital of the World. I had just about everything imaginable made from cherries: jams, salsa, pie and even a cherry hamburger! When I returned home I was inspired and created these delicious Cherry Sloppy Joe's. I figured since everything is great with cherries, why not put them in Sloppy Joe's?! |
american main dishes beef main dish cherry tangy | 1. Partially brown ground beef, adding salt and pepper to taste. Drain fat. 2. Place meat in the Crock-Pot® slow cooker.3. Add remaining ingredients and stir well. 5. Cover; cook on Low for 4 to 6 hours or on High for 2 to 4 hours. 6. Remove lid and stir. Add seasonings as desired. 7. Serve on hamburger buns. I even like this over rice!Note: There is an even easier option for this recipe – If you use a very lean beef (95%+ lean) you can skip the browning step and place all ingredients in the Crock-Pot® slow cooker at once. Just use a large spoon to break up the meat. Cover; cook on Low for 6 to 8 hours or on High for 4 to 6 hours. Stir well and ensure the meat is fully cooker before serving. |
CrockPotGirl | Phoenix, AZ, USA | 4 to 6 | 15 Minutes | 2 Hour(s) |
29 | 3 | 2017-11-05 22:18:20 | Main Dishes | 29 | 2017-11-07 22:00:47 | Pork Carnitas | 2 Pounds Boneless Pork Shoulder (cut into 2 inch cubes)1 Large Onion (roughly chopped)1 Bottle of Beer ( 12 Ounce) Juice from 1 Large Orange1 Can of Diced Tomatoes (14 - 15 Ounce) 2 Chipotle Peppers in Adobo Sauce Juice from 1 Lime1 Teaspoon Coriander1 Teaspoon Cumin1 Teaspoon Kosher Salt1/4 Teaspoon Freshly Ground Black Pepper2 Tablespoons Vegetable Oil | Time on High: 2 to 3 Hours Time on Low: 4 to 6 Hours Crock-Pot® carnitas make for a tasty easy weeknight dinner. And this pork carnitas recipe is healthy and filling. | main dishes mexican dinner tortillas pork taco carnitas savory | Place pork cubes in the Crock-Pot® along with the onions then pour the beer and orange juice over the top. Cover and cook on low for 4 to 6 hours. Remove pork from juices and set aside. Once cool, shred pork using a fork or your fingers. Add the remaining ingredients (except for the vegetable oil) to a blender. Cover and puree everything until it is well blended. In a large saute pan, heat the vegetable oil over medium heat. Once oil is hot, add the pork and saute to crisp up some of the edges. Spoon or pour in as much of the sauce as you would like onto the pork. Continue to cook until sauce is heated through. Serve with corn tortillas, tomatoes, queso fresco and guacamole. |
PamelaB | Los Angeles, CA, USA | 4 to 6 | 10 Minutes | 4 Hour(s) |
30 | 3 | 2017-11-05 22:18:20 | Main Dishes | 30 | 2017-11-07 22:01:00 | Favorite Saucy Pork Loin and Potatoes | 1 Tablespoon olive oil 1 (2-pound) pork tenderloin 1/2 Cup chicken broth 1/3 Cup soy sauce 1/4 Cup white cooking wine 1/4 Cup lemon juice 1 Tablespoon Worcestershire sauce 1 Tablespoon yellow mustard 1/2 Cup brown sugar 2 cloves garlic, minced 3 Tablespoons cornstarch 3 Cups peeled potatoes, cut into 1-inch cubes 1 Tablespoon fresh Parsley, finely chopped | Time on Low: 6 hours Pork loin and potatoes Crock-Pot® slow cooked in a sauce that is so fabulous that you could eat it by itself with a spoon! This recipe is easy to prepare and oh, so delicious! | main dishes potatoes dinner garlic pork pork loin savory | 1. Heat olive oil over medium high heat in a 9-inch skillet. Add the pork tenderloin. Brown on all sides.2. Place next 8 ingredients into Crock-Pot® Slow Cooker (1/2 Cup chicken broth, 1/3 Cup soy sauce, 1/4 Cup white cooking wine, 1/4 Cup lemon juice, 1 Tablespoon Worcestershire sauce, 1 Tablespoon yellow mustard, 1/2 Cup brown sugar, 2 cloves garlic, minced). Whisk in the cornstarch. Add browned pork tenderloin. Cover and cook on low heat 4 hours.3. Remove cover. Stir in potatoes and turn over the pork loin. Cook on Low for another 2 hours.4. To serve, cut pork loin into 6 portions, or into slices. Place onto 6 serving plates with potatoes on the side. Spoon heavily with sauce. Sprinkle with parsley. |
Ronna12 | Rockville, MD, USA | 6 | 10 Minutes | 6 Hour(s) |
31 | 3 | 2017-11-05 22:18:20 | Main Dishes | 31 | 2017-11-07 22:01:15 | Crock-Pot® Slow Cooker Beef & Broccoli | 1 1/2 Pounds flank steak 3 Garlic cloves, minced 1/2 Cup carrots, shredded 1/2 Cup soy sauce 1/4 Cup white wine 1/4 Cup cooking sherry 1 Teaspoon sesame oil 1 Teaspoon maple syrup or honey 1 teaspoon dried ginger 1 Teaspoon red chili pepper flakes 1/2 T. peanut butter 3 T. brown sugar 2 cups of frozen chopped broccoli Salt & Pepper, to taste | Time on High: not recommended Time on Low: 6 hours One of my favorite Chinese meals is beef and broccoli. I've loved it since I was a kid and I knew that there had to be a way that I could make this a bit healthier if I made it at home. The results were amazing! You don't have to marinate but if you can, do so for up to 12 hours with this recipe! The flank steak was really tender after marinating and I highly recommend it. No more Chinese takeout at home! |
main dishes rice soy sauce main dish broccoli flank steak chinese savory | 1. Cut flank steak evenly into 5 pieces. 2. Place steak in Crock-Pot® slow cooker. 3. Mix all other ingredients other than the broccoli and pour over steak in Crock-Pot® slow cooker. 4. Cover; cook on Low for 6 hours. 5. The last hour of cooking, stir in chopped broccoli. 6. Sir well to combine the sauce, meat, and broccoli. 7. Cover; cook one hour longer or until broccoli is tender. 8. Slice into bite-sized pieces and serve with white rice. |
CrockPotGirl | Phoenix, AZ, USA | 4 to 5 | 10 Minutes | 6 Hour(s) |
32 | 3 | 2017-11-05 22:18:20 | Main Dishes | 32 | 2017-11-07 22:01:27 | Beef Stew | 3 Large potatoes, cut 4 Large carrots, cut 2 Pounds of stew beef 1 Large onion, chopped 1/3 Cup soy sauce 1/2 Teaspoons salt 1 Teaspoon paprika 1/2 Teaspoon pepper 1/4 Cup flour 1 Cup condensed beef broth 8 Ounce tomato sauce | Time on High: 5 hours Time on Low: 8 to 10 hours Beef Stew with either rice or noodle, as your desire. You can also pour some of beer or cooking wine to make more flavor. | main dishes soup beef main dish stew soups and stews savory | Place potatoes in Crock-Pot® slow cooker. Top with carrots, add beef, and spread the onions over.Combine soy sauce, salt, paprika, pepper and flour in bowl and mix. Pour over meat mixture.Combine the beef broth and tomato sauce in a bowl and pour over all.Cover; Cook on Low for 5 hours or on High for 8 to 10 hours. | Craftygirl | NJ, USA | 4 | 15 Minutes | 5 Hour(s) |
33 | 3 | 2017-11-05 22:18:20 | Main Dishes | 33 | 2017-11-07 22:01:42 | Chicken Adobo | 3 Pounds bone-in chicken thighsPeeled garlic cloves from the head of one garlic bulb1 Large (or 2 small) sliced sweet or yellow onion3 1/2 Ounce low sodium soy sauce 4 Ounces apple cider vinegar1 Inch knob of fresh ginger, cut into thick slices6 Bay leaves (or less) Freshly ground black pepper, to taste1 Tablespoon Garlic powderPaprika (optional)1 Tablespoon + 1 Teaspoon of heart healthy cooking oil |
Time on High: 30 minutes Time on Low: 8 hours Chicken Adobo is a traditional Filipino dish, enjoyed by many cultures for it's mild, yet tangy flavor. While the recipe has very few ingredients & is very simple to prepare, the end result is a comforting dish that is enjoyable for all palates and diets. | main dishes chicken soy sauce main dish filipino adobo savory | 1) Heat a heavy frying pan on medium high with a Tablespoon of oil2) Season both sides of the chicken thighs with garlic powder, ground black pepper, and paprika (optional)3) Brown both sides of each chicken thigh until the skin is golden and much of the fat is rendered out. Set browned chicken aside and dispose of the drippings.4) In the Crock-Pot®, drizzle 1 Teaspoon of oil to the bottom of the Crock-Pot® vessel. Line the bottom of the Crock-Pot® with the sliced onions.5) Place the browned chicken thighs on top of the sliced onions. Layer the garlic cloves, ginger slices, and bay leaves on top of the chicken.6) Pour the soy sauce and vinegar over the chicken and add a generous amount of freshly ground black pepper, to taste.7) Set the Crock-Pot®on 30 minutes on High, then to 8 Hours Low. *Chicken Adobo can be served with steamed vegetables and a side of rice. For those managing their weight, this is wonderful served on brown rice or even on top of steamed or sauteed green leafy vegetables, such as kale, spinach, or chard. |
SusanRJ | Bay Area, CA, USA | 4 to 6 | 20 Minutes | 8 Hour(s) |
34 | 3 | 2017-11-05 22:18:20 | Main Dishes | 34 | 2017-11-07 22:01:54 | Chicken and Sweet Potato Stew | 8 Chicken breasts, cubed4 Sweet potatoes, peeled and cubed4 Yellow potatoes, cubed4 Carrots, sliced56 Ounces whole tomatoes, canned1 Teaspoon salt1 Teaspoon black pepper1/2 Teaspoon cinnamon1/4 Teaspoon nutmeg2 Teaspoons paprika2 Teaspoons celery seed1/2 Cup fresh basil2 Cups chicken broth | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours Quick and delicious on a cold night. | side dishes main dishes chicken potatoes soups & stews carrots side dish broth main dish soup and stews sweet potatoes savory | Combine all ingredients in the Crock-Pot® slow cooker.Cover; cook on Low 6 to 8 hours or High 3 to 4 hours. | 6 to 8 servings | 20 Minutes | 3 Hour(s) | ||
35 | 3 | 2017-11-05 22:18:20 | Main Dishes | 35 | 2017-11-07 22:02:06 | Tre Salse (Three Sauce) Chicken Penne | 2 Boneless, skinless chicken breasts 24 Ounces marinara sauce 10 Ounces alfredo sauce (I prefer the refrigerated sauce over the jarred) 6 Tablespoons pesto sauce (or more, to your liking) 8 Ounces penne, uncooked (1/2 of a standard 16 Ounce box) 1 Teaspoon crushed garlic 1 Red pepper, chopped 1 to 2 Teaspoons Italian Seasoning 4 to 5 medium sized portobello mushrooms, cut in wedges (optional) Salt & pepper, to taste |
Time on High: 3 Hours Time on Low: 4 Hours Sometimes it's hard to decide between a delicious Marinara, a rich & creamy Alfredo, or a garlicky Pesto sauce for your pasta. No need to decide when you make this recipe that combines all three for the perfectly flavored sauce with penne and chicken. | main dishes chicken mushrooms marinara penne alfredo pesto savory | 1. Coat a 4 to 5 quart Crock-Pot® slow cooker with non-stick spray or use a slow cooker liner2. Place chicken breasts in the Crock-Pot® slow cooker3. Scatter chopped red pepper over the chicken.4. In a separate bowl, combine marinara sauce, alfredo sauce, 3 Tablespoons of the pesto, and the Italian Seasoning.5. Pour sauce mixture over chicken.6. Season with salt & pepper.7. Cover & Cook on LOW for 2 hours.8. Remove lid and add garlic, chopped mushrooms if using and uncooked pasta into sauce. Stir to combine.9. Cover & Cook an additional 1 1/2 to 2 hours or until noodles are cooked through but not overdone.10. Remove chicken and cut into 1 1/2 inch pieces; stir back into pasta.11. If desired, stir in the remaining pesto for additional flavor after cooking. |
CrockPotGirl | Phoenix, AZ, USA | 4 | 15 Minutes | 3 Hour(s) |
36 | 3 | 2017-11-05 22:18:20 | Main Dishes | 36 | 2017-11-07 22:02:17 | Caribbean Jerk Chicken | 4 Pound pack of chicken legs2 Teaspoons rosemary2 1/2 Teaspoons crushed red pepper1/2 Teaspoon each of garlic powder, onion powder, paprika and allspice1 Teaspoon each of thyme, ground ginger, salt and black pepper2 Dashes each of nutmeg and cinnamon1 Teaspoon liquid smoke1/4 Cup brown sugar1 Can of pineapple slices (8 oz)1 Cup baby carrots1 Cup chopped veg blend4 Cloves of garlic1 Hot pepper (whole)1 Container of Lawry's Caribbean Jerk Marinade2 Cups of water or enough to cover |
Time on High: 6 to 8 Hours Time on Low: 4 to 6 Hours This recipes transports your taste buds to the tropics. It is full of flavors and spices. This is a super easy recipe that will be ready when you come home from work. This goes perfect with Jamaican style rices and peas or you can serve it with plain rice. Either way you are sure to love it. | main dishes chicken carrots main dish caribbean pineapple jerk chicken tangy | 1) Place your washed chicken in your Crock-Pot®. 2) Add all dry ingredients 3) Add veggie blend, garlic, carrots, pineapple, and pepper 4) Pour entire bottle of marinade, liquid smoke and add enough water to cover chicken Cover and set timer for 6 hours | MsMeika | Rowlett, TX, USA | 4 to 6 | 15 Minutes | 4 Hour(s) |
334 | 3 | 2017-11-05 22:18:20 | Main Dishes | 41 | 2017-11-07 22:02:42 | SouthWest Chipotle Chili | 1 Pound ground beef3 Links of chorizo1 Pablano pepper, chopped2 to 3 Small Serrano peppers, chopped3 Small sweet peppers, chopped1 Medium yellow onion, chopped3 Chipotle peppers in adobo sauce, chopped (+1 Tablespoon of adobo sauce)3 cans diced tomatoes for chili (15 Ounces) 1 Can stewed tomatoes, 1 Can of water added (14 1/2 Ounces) 1 Can tomato sauce (15 Ounces) 1 Can black beans (15 Ounces) 1 Can dark red kidney beans (16 Ounce) 2 Tablespoons cayenne pepper2 Tablespoons chili powder2 Tablespoons hot sauce1 Tablespoon sugar |
Time on High: 2 to 3 Hours Time on Low: 5 to 6 Hours When the weather turns colder and the leaves start to change, there is nothing better than a bowl of warm, comforting and satisfying Southwest Chipotle Chili. This is a great game day crowd pleaser too! | side dishes main dishes chili spicy beef main dish sausage chorizo southwest cold days soups and stews | Prep: Brown the ground beef and chorizo in a skillet until cooked thoroughly before adding it to the Crock-Pot® slow cooker. Chop all the peppers and onion to a medium dice.Into the Crock-Pot®: Drain and rinse the beans, add the canned tomato ingredients, and the can of water (more if desired). Add the peppers, onions, and the browned meat along with the hot sauce, adobo sauce, seasonings and sugar.Final check: Taste test - add salt, pepper to taste and additional hot sauce as desired. Enjoy! |
SueB | Cincinnati, OH, USA | 12 to 15 | 30 Minutes | 2 Hour(s) |
459 | 3 | 2017-11-05 22:18:20 | Main Dishes | 42 | 2017-11-07 22:02:55 | Red Beans and Rice | 1 Pound dry, red beans1 Medium onion, chopped1 Small green pepper, chopped3 Cloves garlic, minced2 Cups water1 Pound smoked ham, cut into 1-inch pieces1 Teaspoon salt1/2 Teaspoon hot pepper sauce29 Ounces beef broth3 to 4 Cups rice, cooked | Time on High: 5 to 6 hours Time on Low: 10 to 12 hours This is a simple recipe that is great when you are busy enjoying life. | side dishes main dishes side dish rice main dish beans ham savory | In a large pot, cover beans with 3 times their volume of water and bring to a boil.Boil for 10 minutes. Remove from heat.Cover and let stand for 1 hour and discard water. Combine all ingredients except rice in the stoneware.Cover; cook on Low 10 to 12 hours or on High for 5 to 6 hours. Serve over hot cooked rice. | 4 | 20 Minutes | 5 Hour(s) | ||
451 | 3 | 2017-11-05 22:18:20 | Main Dishes | 44 | 2017-11-07 22:03:06 | Meatballs in Chipotle | 2 1/4 Pounds ground beef1/3 Cup rice, soaked in hot water3 Eggs, hard-boiled and cut in eighths1 Bread roll, soaked in 1/3 cup milk2 Cloves garlic1/2 Small onionSalt and pepper, to taste1 Pinch cumin2 1/4 Pounds tomatoes4 Marinated chipotle peppers, without seeds1/4 Cup water1 Clove garlic1/2 Small onion, chopped1 Tablespoon chicken bouillon granules Mixed herb bouquet | Time on High: 3 to 4 hours Time on Low: 6 to 10 hours The best meatballs you will ever have! Everyone raves about these when I take them to our family or friends gatherings. Enjoy! | side dishes main dishes appetizers side dish beef main dish meatballs chipotle savory | Blend the garlic, small onion, salt, pepper, cumin, and soaked bread in a blender at medium speed until the garlic is well ground.Combine the liquid with the ground meat and the previously strained rice. Make little balls the size of a medium guava fruit and put an eighth of an egg in the middle .Blend the tomatoes with the chipotle peppers, pepper, cumin, garlic, chopped onion, and the Teaspoon of bouillon mixed with the water. Pour it immediately in your Crock-Pot® slow cooker. Add salt to taste, cover and cook for 6 to 8 hours on low or 3 to 4 hours. When the tomatoes start to boil add the meatballs. Let it cook for the rest of the time. |
6 to 8 servings | 10 Minutes | 3 Hour(s) | ||
325 | 3 | 2017-11-05 22:18:20 | Main Dishes | 63 | 2017-11-07 22:06:32 | Championship Chili | 3 1/2 to 4 Pounds coarsely ground beef14 1/2 Ounces beef broth, canned3 Tablespoons onion, finely chopped1 Teaspoon garlic powder3 Teaspoons instant beef bouillon granules, divided8 Ounces tomato sauce, canned2 Tablespoons paprika1/2 Teaspoon black pepper1/2 Teaspoon cayenne pepper4 Tablespoons chili powder1 Tablespoon cumin1/4 Teaspoon onion powder1/4 Teaspoon salt1/4 Teaspoon sugar1/4 Teaspoon garlic salt1/4 Teaspoon instant chicken bouillon granules1 Tablespoon lime juice |
Time on High: 3 to 4 Hours Time on Low: 7 to 8 Hours This is the Chili of champions and is sure to impress your family and friends. | main dishes side dish soup chili spicy beef onion main dish garlic powder tomato sauce lime juice soups and stews | Cook beef in large skillet over medium heat, stirring to crumble until beef is browned; drain.Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, two Teaspoons beef bouillon, garlic powder, cayenne pepper, and black pepper in stoneware.Cover; cook for 7 to 8 hours on Low or 3 to 4 hours on High.Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon, and lime juice.Cover; cook for 1 hour. |
6 to 8 servings | 15 Minutes | 3 Hour(s) | ||
339 | 3 | 2017-11-05 22:18:20 | Main Dishes | 66 | 2017-11-07 22:06:54 | Chicken Piccata Stew | 6 Medium potatoes6 Chicken thighs or 4 skinless breasts1 16 Ounce bag frozen cut green beans or 2 1/2 cups fresh (optional)1/3 Cup Capers2 Single- serve bottles dry white wine or ½ full-size bottle¼ Cup Lemon juice4 Cubes or equivalent chicken bouillon1/8 Teaspoon of salt1/8 Teaspoon of black pepper3 Tablespoon of cornstarch1/3 Cup of water | Time on High: 8 Time on Low: not recommended A Crock-Pot® slow cooker version of this popular Italian dish. The potatoes (not in the original recipe) really soak up the flavor, and the green beans round out the meal. | main dishes potatoes soups & stews dinner stew white wine chicken piccata chicken stew savory | 1. Peel and cut potatoes into a 1 Inch pieces (no need to peel red potatoes). 2. Put in Crock-Pot® slow cooker. Lay chicken on top of potatoes. Add green beans, and capers. Pour in wine, and add 1/8 Cup lemon juice. Also, add 4 bouillon cubes or equivalent 1/8 tsp salt, ¼ tsp pepper or estimate to your taste. 3. Cook on high for 8 hours. Be sure to taste and adjust seasoning if necessary. Twenty minutes before serving, mix 3 Tablespoons of cornstarch into 1/3 Cup water until dissolved, and add to pot and stir. Once thickened, turn off heat and take lid off to cool. |
Mamma | Seattle, WA, USA | 6 | 20 Minutes | 8 Hour(s) |
343 | 3 | 2017-11-05 22:18:20 | Main Dishes | 67 | 2017-11-07 22:07:12 | Chicken & Sausage Gumbo | 4 Boneless skinless chicken breasts 2 Cans of chicken broth 2 Package of Smoke Sausage (normal or hot) 1/2 Cup of celery 1/2 Cup of onion 1/2 Cup of green bell pepper 3 Cloves of garlic 1 Cup of shrimp 1/2 Cup of flour 1/2 Cup of vegetable oil 1 Teaspoon of salt 1 Teaspoon of pepper 2 Teaspoons of caynee pepper | Time on High: 2 to 3 hours Time on Low: 8 to 10 hours This recipe is made for the whole family to indulge and have a family moment everyone can enjoy. | main dishes chicken spicy dinner main dish stew sausage gumbo soups and stews | 1. First you have to make your roux over a medium high stove top, combine your oil and flour2. Stir for five minutes constantly and turn down the heat to medium and stir occasionally until the roux is brown or dark brown3. Next preheat your stove for 350 degrees4. Season your boneless skinless chicken breast with salt and pepper then toss them in the oven for 10 minutes5. Turn on your Crock-Pot® slow cooker to low and add your chicken broth6. Chop all your vegetables and add them along with your roux7. Add your sausage and your shrimp8. After the chicken has came out the oven let cool for a couple of minutes and chop into cubes then add into the slow cooker9. Add your cayenne pepper with extra salt and pepper for taste10. After everything has been combined in the Crock-Pot® slow cooker, stir up the gumbo and put the lid on it12. Stir the gumbo occasionally to make sure each ingredient has been cooked thoroughly13. After the gumbo has finished serve over rice and crackersEnjoy! |
Skittles31821 | Delhi, LA, USA | 4 to 6 | 40 Minutes | 2 Hour(s) |
460 | 3 | 2017-11-05 22:18:20 | Main Dishes | 73 | 2017-11-07 22:08:27 | Sweet Potato Casserole | • 6 medium sweet potatoes, peeled and cut into 1/2-inch cubes• 1 1/2 cups applesauce• 2/3 cup packed brown sugar• 3 tablespoons butter or margarine, melted• 1 teaspoon ground cinnamon• 1/2 cup chopped nuts, toasted | For a fresh take on an evening casserole, give this recipe for a nutty sweet potato dish a try. It's a sweet treat that can be enjoyed as an appetizer, side dish or dessert! It cooks best in the Crock-Pot® 3.5-Quart Casserole Crock Slow Cooker. | side dishes main dishes side dish casserole main dish sweet potato casseroles main course savory | 1. Place sweet potatoes in 3.5-quart slow cooker.2. In a bowl, combine applesauce, brown sugar, butter and cinnamon.3. Pour over potatoes in your slow cooker.4. Cover and cook on low for 6 to 8 hours, until potatoes are tender.5. Top with toasted chopped nuts. | 6 to 8 | 6 Hour(s) | |||
383 | 3 | 2017-11-05 22:18:20 | Main Dishes | 74 | 2017-11-07 22:08:38 | Slow Cooker Lasagna | 2- 28 Ounce cans diced tomatoes, drained 4 Cloves of finely chopped garlic 2 Tablespoons oregano 1/2 Teaspoon salt 1/4 Teaspoon pepper 15 Ounces fresh ricotta 1/2 Fresh parsley, finely chopped 1/2 Cup shredded Parmesan cheese 12 Ounces lasagna noodles, uncooked 2 Cups fresh Spinach leaves (use bagged to save time) 2 Cups shredded mozzarella cheese | Time on High: 2 hours Time on Low: 3 to 4 hours This is a simple to assemble recipe that looks and tastes wonderful. Use your Crock-Pot® Casserole Crock and everyone will think you cooked the old fashioned way! Tastes even better the next day. | italian main dishes casserole main dish cheese casserole crock lasagna casseroles savory | Combine drained tomatoes, garlic, oregano, salt and pepper in bowl. In another bowl, combine ricotta cheese, parsley and Parmesan cheese. Spoon 1/3 to 1/2 cup of tomato mixture onto bottom of slow cooker stoneware. Layer the following into the Crock-Pot® slow cooker: Uncooked noodles (okay to break them to fit). Leaves of spinach. Drop dollops of ricotta mixture. 1/3 to 1/2 cup tomato mixture. Sprinkle mozzarella on top. Repeat layers with other ingredients 2 to 3 times. Finish by sprinkling mozzarella on top of final layer. Cover; cook on High for 2 hours or on Low for 3 to 4 hours. |
SoFlaCody | Boca Raton, FL, USA | 6 to 8 | 20 Minutes | 2 Hour(s) |
342 | 3 | 2017-11-05 22:18:20 | Main Dishes | 76 | 2017-11-07 22:09:03 | Vegetable Curry | 4 Potatoes, diced 1 Onion, chopped 1 Red pepper, chopped 2 Carrots, diced 2 Tomatoes, chopped 6 Ounces tomato paste 3/4 Cup water 2 Teaspoons cumin seeds 1/2 Teaspoon garlic powder 1/2 Teaspoon salt 3 Cups cauliflower | Time on High: 4 to 6 hours Time on Low: 8 to 10 hours | vegetarian main dishes vegetable main dish cumin curry potato cauliflower carrot savory | Place potatoes, onions, pepper, carrots, and tomatoes in Crock-Pot® slow cooker. Stir in tomato paste, water, powder, cumin seeds, garlic powder, and salt. Stir and add cauliflower. Cook on Low 8 to 10 hours. Stir in peas before serving. | 4 to 6 | 5 Minutes | 4 Hour(s) | ||
410 | 3 | 2017-11-05 22:18:20 | Main Dishes | 84 | 2017-11-07 22:10:32 | Mexican Quinoa Bowl | • 1 cup of dry quinoa, rinsed• 1 (15 ounce) can of black beans, rinsed and drained• 1 (15 ounce) can of fire roasted diced tomatoes with green chilies• 6-8 small red and orange peppers, diced• 1 zucchini, diced• 1 package of mild taco seasoning• 1/4 teaspoon of garlic powder• 2 cups of filtered water• 1 cup sweet corn, frozen• Cilantro, chopped for garnish• Avocado, optional for garnish• Shredded cheese, optional for garnish |
Hearty and zesty with a little bit of spice, this healthy Tex Mex quinoa bowl could serve as a great alternative to your next Taco Tuesday night. | main courses vegetarian side dishes main dishes corn mexican beans quinoa savory bean bowl tex mex | 1. Place quinoa, black beans, tomatoes, peppers and zucchini to the bottom of your 4.5-quart slow cooker.2. Add taco seasoning, garlic powder and water and mix gently.3. Cover and cook on low for 6 to 8 hours.4. With 30 minutes remaining, add corn.5. Serve in bowls and garnish with cilantro, avocado and shredded cheese. | 5 | 15 Minutes | 8 Hour(s) | ||
414 | 3 | 2017-11-05 22:18:20 | Main Dishes | 86 | 2017-11-07 22:10:54 | Enchilada Orzo | • 1 (14.5-ounce) can fire roasted diced tomatoes• 1 (10-ounce) mild enchilada sauce• 1 (4.5-ounce) can chopped green chilies, drained• 1/2 cup vegetable broth, and more, as needed• 1 cup corn kernels, frozen or canned• 1 cup canned black beans, drained and rinsed• Kosher salt and freshly ground black pepper, to taste• 4 ounces cream cheese, cubed• 2 cups uncooked orzo pasta | For a hearty and zesty Mexican dish that doesn't require the additional hassle of tortillas or taco shells, try out this delicious and easy to make recipe for enchilada orzo. | italian vegetarian side dishes main dishes vegetables vegetable orzo enchilada savory | 1. Combine diced tomatoes, enchilada sauce, green chilies, vegetable broth, corn and black beans in slow cooker. Mix well.2. Sprinkle with salt and pepper, to taste.3. Top with cream cheese.4. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.5. Remove cover and stir until cream cheese is fully melted and combined.6. Mix in orzo and cook for 15 to 30 more minutes.7. Add more vegetable broth as needed.8. Serve warm. |
4 | 5 Minutes | 8 Hour(s) | ||
314 | 3 | 2017-11-05 22:18:20 | Main Dishes | 93 | 2017-11-07 22:11:28 | Italian Chicken or Beef | ○ 1 small onion, diced○ 2 8oz. cans of diced tomatoes○ 2 cloves garlic, minced○ ¼ cup honey○ 2 tbsp. extra virgin olive oil○ 1 tsp. dried oregano○ ½ teaspoon dried parsley○ ½ teaspoon salt○ ¼ teaspoon ground black pepper○ ¼ teaspoon crushed red pepper flakes○ 2 pounds of meat: boneless chicken breasts or boneless beef chuck are great options! | Servings 5 Prep Time 10 Minutes Cook Time 4 Hour(s) Tags: italian main dishes chicken beef dinner main dish lunch crockpot recipes crock-pot savory Tweet Print Email Recipe Full Screen Exit Full Screen Italian Chicken or Beef (3) Write Review Read Reviews 1 Picture Servings 5 Prep Time 10 Minutes Cook Time Tags: italian main dishes chicken beef dinner main dish lunch crockpot recipes crock-pot savory Tweet Email Recipe Ingredients ○ 1 small onion, diced○ 2 8oz. cans of diced tomatoes○ 2 cloves garlic, minced○ ¼ cup honey○ 2 tbsp. extra virgin olive oil○ 1 tsp. dried oregano○ ½ teaspoon dried parsley○ ½ teaspoon salt○ ¼ teaspoon ground black pepper○ ¼ teaspoon crushed red pepper flakes○ 2 pounds of meat: boneless chicken breasts or boneless beef chuck are great options! |
italian main dishes chicken beef dinner main dish lunch crockpot recipes crock-pot savory | 1) Place all contents into your Crock-Pot® slow cooker.2) For chicken, cook on low setting for 4-6 hours. For beef, cook on low for 8 hours. As beef becomes tender, shred with fork.3) Serve with sauce from Crock-Pot® slow cooker, and enjoy! | 5 | 10 Minutes | 4 Hour(s) | ||
318 | 3 | 2017-11-05 22:18:20 | Main Dishes | 94 | 2017-11-07 22:11:39 | Broccoli and Beef Pasta | 2 Cups broccoli florets1 Medium onion, thinly sliced1/2 Teaspoon dried basil leaves1/2 Teaspoon dried oregano leaves1/2 Teaspoon dried thyme leaves14 1/2 Ounces Italian style diced tomatoes, undrained10 Ounces beef broth1 Pound lean ground beef or beef strips2 Cloves garlic, minced2 Tablespoons tomato paste2 Cups rotini pasta, cooked3 Ounces cheddar cheese, shredded | Time on High: 2 to 3 hours Time on Low: 6 to 8 hours My children love this recipe and it's a great way to make sure they are eating some vegetables. | italian main dishes pasta romantic dinner beef savory | Combine beef and garlic in large nonstick skillet cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon.Strain in a colander to remove excess fat and drippings.Add beef mixture to Crock-Pot® slow cooker. Layer broccoli, onion, basil, oregano, thyme, tomatoes, tomato paste and beef broth in the stoneware. Cover; cook on Low 6 to 8 hours or High for 2 to 3 hours.Serve over pasta and pass the cheese to garnish. |
4 to 6 servings | 15 Minutes | 2 Hour(s) | ||
321 | 3 | 2017-11-05 22:18:20 | Main Dishes | 95 | 2017-11-07 22:11:51 | All-American Meatloaf | 3 Pounds ground beef4 Cups bread crumbs2 Cups ketchup1 Cup onion, chopped4 Eggs, beaten2 Teaspoons salt2 Teaspoons black pepper16 Slices American cheese, cut into strips6 Ounces tomato paste, canned | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours | american main dishes beef main dish meatloaf meat log savory | Combine ingredients except cheese and tomato paste. Shape half of mixture into a loaf. Arrange the cheese strips on the meat and top with remaining meat, pressing edges together to seal. Place in Crock-Pot® slow cooker. Top with tomato paste. Cover and cook. | 6 to 8 servings | 15 Minutes | 3 Hour(s) | ||
324 | 3 | 2017-11-05 22:18:20 | Main Dishes | 96 | 2017-11-07 22:12:05 | Stuffed Green Peppers | 6 to 8 Small green peppers, tops removed and seeded10 Ounces frozen corn, partially thawed1 Pound ground beef, browned and drained8 Ounces tomato sauce, canned1 Cup cheddar cheese, shredded1 Clove garlic, minced1/2 Cup onion, chopped1/2 Teaspoon Worcestershire sauce1/2 Teaspoon salt1/2 Teaspoon pepper2 Teaspoons ketchup | Time on High: 3 to 5 hours Time on Low: 7 to 9 hours Delicious stuffed green peppers that are easily made in your Crock-Pot® slow cooker. | main dishes side dish vegetables beef stuffed peppers peppers ketchup savory | Wash peppers and drain well.Combine all ingredients except ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.Pour 3 tablespoons of water into the stoneware.Arrange stuffed peppers in stoneware.Pour ketchup over top of peppers. Cover; cook on Low 7 to 9 hours or on High 3 to 5 hours. | 6 to 8 servings | 20 Minutes | 3 Hour(s) | ||
328 | 3 | 2017-11-05 22:18:20 | Main Dishes | 98 | 2017-11-07 22:12:19 | Roast with Savory Gravy | Ingredients: 1 to 2 Tablespoons olive oil or canola oil 1 Beef pot roast, 3 to 4 pounds (you want some visible fat) Salt and pepper to taste 1/4 Cup flour 1 Medium onion, thinly sliced 3 Large Gloves, sliced 1 to 2 Large jars of button mushrooms drained 2 Tablespoon butter 1 to 2 jars (12 ounces) of beef gravy Box Rice Note: You can use pork instead of beef You can use couscous instead of rice |
Time on High: 6 to 8 hours Time on Low: 8 to 10 hours This is an old Family favorite. It can be served for a family night comfort food meal or a 'guest are coming' dinner. The arrangement of the rice on the platter, the roast, sliced or shredded, in a pool made in the center of the rice with the sliced onion and garlic on top surrounded by the mushrooms and gravy make an awesome presentation that doesn't look anything like the typical Crock-Pot® meal. |
american main dishes beef dinner rice main dish garlic sandwich mushroom roast savory | Heat oil in large skillet, medium to high. Salt and pepper well, Dredge in flour. Sear on all sides until browned. Put in Crock-Pot®.Add butter, mushrooms, and onions to the skillet. Cook until mushrooms are slightly browned, and onions are translucent. Add to Crock-Pot®. Pour 1/2 of gravy & garlic over top of roast. Cover & cook on LOW 8 to 10 hours, or until very tender.Prepare Rice per instructions on box. Put Rice on a deep platter and make a pool in the center for the roast. When roast is done, shred roast with fork while still in it's juices. With slotted spoon put roast in pool of rice, remove mushrooms, onions, and garlic surrounding roast like a nest over bed of rice. Cover with foil and keep warm. Pour drippings into a saucepan (get it all, this is what makes jarred gravy taste home made), add remaining gravy and bring to a boil. Reduce to simmer for 3 to 5 minutes, or until desired thickness . Cover Roast and mushrooms with gravy & serve. |
Oma5 | Sparta, GA, USA | 8 to 10 | 20 Minutes | 6 Hour(s) |
313 | 3 | 2017-11-05 22:18:20 | Main Dishes | 114 | 2017-11-07 22:12:46 | Slow Cooked Mango Jerk Chicken | Jamaican Jerk seasoning:1 tbsp garlic powder½ tbsp. onion powder1 tbsp brown sugar2 tsps thyme1 tsp parsley1 tsp paprika1 tsp allspice¼ tsp cinnamon½ tsp nutmeg½ tsp curry powder¼ tsp cayenne¼ tsp dried chili pepper flakesMix all ingredients together in a bowl. Store in glass jar for future use To make Mango Jerk Chicken:1 cup red onion, diced1 red bell peppers, cut into strips1 mango, cut into small chunksHandful of cilantro pieces4 chicken breasts (about 1 ½ pounds)3 tbsps chicken broth2 tsps Jamaican jerk seasoning1 tbsp cornstarch¼ cup cold water |
The sweet and tangy flavors of the mangoes paired with a spicy jerk seasoning is enough to awaken all my senses and transport me back to the Tropics. And putting it together in my Crock-Pot® slow cooker is perfectly aligned with my busy lifestyle. | main dishes chicken main dish caribbean sweet mango main course savory tangy jerk | INSTRUCTIONS1. In the Crock-Pot® slow cooker pot, add chicken breast and season with salt and pepper to taste. Sprinkle with 2 tsps of Jamaican jerk seasoning all over chicken.2. Pour 3 tbsps of chicken broth over the chicken, then add red onions, red bell peppers, mango chunks, and torn cilantro sprigs directly on top. 3. Set Crock-Pot® slow cooker on low setting for 5 hours. 4. Combine cornstarch and cold water in a small bowl to make a slurry. 5. Pour slurry into the Crock-Pot® slow cooker and cover for an additional 30 minutes on high setting until sauce thickens. 6. Serve warm with white rice and steamed vegetables. |
6 to 8 | 15 Minutes | 5 Hour(s) | ||
315 | 3 | 2017-11-05 22:18:20 | Main Dishes | 118 | 2017-11-07 22:12:56 | Cheesy Jalapeno Chicken Burritos | 4 Boneless, skinless chicken breasts1 Onion, diced1 Green Pepper, diced1 ½ Cup Chicken BrothSalt & Pepper1 package (2 Cups) Shredded Cheddar-Jack Cheese4 Ounce Sliced Jalapenos, drained1 Cup Whole Milk2 Package Cream Cheese, softened16 Ounce Sour Cream1 Teaspoon Minced Garlic | Time on High: Cooks on LOW Time on Low: 4 to 5 Hours This dish was inspired by a recent experience I had at a Mexican restaurant in the Phoenix, AZ area. I fell in love with a cheesy jalapeno dipping sauce and I knew I had to recreate at home in my Crock-Pot® slow cooker! This recipe has become a frequently requested dish at my home. I hope your family loves it too! | main dishes chicken mexican spicy dinner burritos tacos spanish | 1. Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.2. Dice onion and green pepper and place on top of chicken.3. Pour chicken broth over top of ingredients in slow cooker.4. Cover and cook on LOW for 4 hours.5. Remove chicken from Crock-Pot® slow cooker and shred with two forks.6. Reserve liquid from Crock-Pot® slow cooker in a separate container.7. Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.8. Add enough of the reserved liquid back just to moisten meat, about ½ Cup.9. SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.10. Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.11. Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.12. Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve) 3. SERVING: Warm flour tortillas according to package directions. 14. Place chicken mixture in tortilla and roll to place seam side down on a plate. 15. Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack. Happy Crocking! |
CrockPotGirl | Phoenix, AZ, USA | 6 Servings | 20 Minutes | 4 Hour(s) |
319 | 3 | 2017-11-05 22:18:20 | Main Dishes | 119 | 2017-11-07 22:13:07 | Chicken Divan | 2 to 3 Cups chicken, cooked, cut up (large chunks)1/2 Small onion, chopped10 3/4 Ounces condensed cream of chicken soup1/2 Cup mayonnaise3 Tablespoons flour2 Stalks celery, thinly sliced10 Ounces frozen broccoli spears, thawed and cut into 1-inch pieces1/2 Teaspoon curry powder1 Tablespoon lemon juiceHot buttered noodles | Time on High: 2 to 3 hours Time on Low: 7 to 9 hours Very scrumptious and creamy! | main dishes chicken vegetables noodles savory | In medium bowl, thoroughly combine all ingredients except noodles.Pour into lightly greased stoneware.Cover; cook on Low setting for 7 to 9 hours or on High setting for 2 to 3 hours.Serve with hot buttered noodles, spooning sauce over top. | 4 to 6 servings | 15 Minutes | 2 Hour(s) | ||
322 | 3 | 2017-11-05 22:18:20 | Main Dishes | 120 | 2017-11-07 22:13:20 | Jamaican Style Curry Chicken | 2 pounds skinless chicken thighs2 Stalks scallion chopped (green onions )1 Large onion, diced1/4 Bell pepper, diced2 Teaspoons ground Jamaican pimento ( Jamaican all spice)3 Tablespoon Jamaican curry powder4 Sprigs fresh thyme2 White potatoes, diced3 Cloves of garlic, chopped1 Teaspoon scotch bonnet pepper sauce1 Tablespoon black pepper1 Tablespoon season salt11/2 Cups water1 Gallon size Ziploc bag |
Time on High: 2 to 3 Hours Time on Low: 4 to 5 Hours This is a Traditional Jamaican dish. It is extremely delicous because of the fresh seasonings and herb. When cooked the chicken will fall off the bone in your mouth | main dishes chicken spicy dinner main dish jamaica curry | Wash chicken and place in Ziploc bagAdd all the other ingredients, except waterRub bag together to distribute flavor on chickenMarinate for as long as overnight or cook right awayPlace chicken and all the marinate in Crock-Pot® slow cooker, then add the waterCover and let cook. | mama1 | GA, USA | 4 to 6 | 20 Minutes | 2 Hour(s) |
323 | 3 | 2017-11-05 22:18:20 | Main Dishes | 121 | 2017-11-07 22:13:33 | Merlot Chicken With Mushrooms | 2 to 3 Pounds chicken breast cutlets (boneless, skinless)3 Cups of sliced fresh mushrooms1 Onion (large/chopped)2 Cloves garlic, minced¾ Cup of chicken broth1 (6 Ounce) can tomato paste¼ Cup dry red wine (Merlot)2 Tablespoon quick-cooking tapioca2 Tablespoon of basil2 Tablespoon of sugar¼ Tablespoon of salt¼ Tablespoon pepper2 Tablespoon Parmesan (shredded) | Time on High: 3 to 4 Hours Time on Low: 7 to 8 Hours Yummy dish that can be versatile. You can enjoy this dish over rice, with pasta, or even mashed potatoes! | main dishes chicken pasta dinner mushroom red wine chicken breast savory | Rinse chicken; set asideIn the Crock-Pot® slow cooker, place mushrooms, onions and garlic. Place chicken breast cutlets on top of the vegetables.In a bowl, combine broth, tomato paste, wine, tapioca, basil, sugar, salt and pepper. Pour over all chicken breast cutlets, and vegetables.Cover; cook on Low for 7 to 8 hours or on High for 3 to 4 hours.To serve, you can add noodles to place chicken on (or plain) and top with Parmesan cheese. |
satrntgr | Lakeside, AZ, USA | 4 | 25 Minutes | 3 Hour(s) |
326 | 3 | 2017-11-05 22:18:20 | Main Dishes | 122 | 2017-11-07 22:13:46 | Honey Sesame Chicken | 2 Pounds boneless, skinless chicken breasts4 Garlic cloves, minced1/3 Cup red onions, minced2 Tablespoons toasted sesame oil2 Tablespoons tamari or coconut aminos1/4 Cup honey1/2 Teaspoon freshly grated ginger1/2 Teaspoon red pepper flakes2 Tablespoons toasted sesame seeds, divided1 Tablespoon tomato paste1/4 Cup water1 1/2 Teaspoons arrowroot powder or organic cornstarch (optional for thickening sauce)Brown rice for serving1 Green onion, (green part only) sliced thin for garnish |
Servings 3 to 4 Prep Time 20 Minutes Cook Time 4 Hour(s) Tags: main dishes chicken slow cooker main dish sweet honey sesame crockpot recipes crock-pot sesame chicken sesame seeds seal-to-savor Tweet Print Email Recipe Full Screen Exit Full Screen Honey Sesame Chicken (1) Write Review Read Reviews 1 Picture Servings 3 to 4 Prep Time 20 Minutes Cook Time Tags: main dishes chicken slow cooker main dish sweet honey sesame crockpot recipes crock-pot sesame chicken sesame seeds seal-to-savor Tweet Email Recipe Ingredients 2 Pounds boneless, skinless chicken breasts4 Garlic cloves, minced1/3 Cup red onions, minced2 Tablespoons toasted sesame oil2 Tablespoons tamari or coconut aminos1/4 Cup honey1/2 Teaspoon freshly grated ginger1/2 Teaspoon red pepper flakes2 Tablespoons toasted sesame seeds, divided1 Tablespoon tomato paste1/4 Cup water1 1/2 Teaspoons arrowroot powder or organic cornstarch (optional for thickening sauce)Brown rice for serving1 Green onion, (green part only) sliced thin for garnish |
main dishes chicken slow cooker main dish sweet honey sesame crockpot recipes crock-pot sesame chicken sesame seeds seal-to-savor | In a medium sauce pan, sauté the garlic and onions in the sesame oil until the onions become translucent.2. Stir in the tamari or coconut aminos, honey, ginger, red pepper flakes, 1 Tablespoon of the sesame seeds, tomato paste, and water until well combined. 3. Allow the sauce to simmer for 2 to 3 minutes. If you wish to have a thicker sauce, whisk in the arrowroot powder or cornstarch here as well.4. Place the chicken breasts in the bottom of the crock and pour the sauce over the chicken.5. Cook on high for 2 to 3 hours or on low for 4 to 5 hours. The chicken should shred easily when done.6. Serve over brown rice and sprinkle remaining sesame seeds over the top for garnish and extra flavor. |
3 to 4 | 20 Minutes | 4 Hour(s) | ||
327 | 3 | 2017-11-05 22:18:20 | Main Dishes | 123 | 2017-11-07 22:13:59 | Creamy Pesto and Sun Dried Tomato Chicken | 2 Teaspoons butter 1 Teaspoon olive oil 6 Boneless chicken breasts 1/2 Cup chicken stock 1 Package ranch seasoning mix 1/2 Cup basil pesto, drain excess oil 1/2 Cup sun dried tomatoes, drained and chopped 1/4 Cup half & half | Time on High: 3 to 4 hours Time on Low: 6 hours Fresh, fabulous, and easy! I love this recipe. It fits all my qualifications as a perfect dish. Its easy to prepare for a busy weekday meal and impressive enough to make for a special family dinner or to serve to guests. I have served it with a pasta, mashed potatoes, or couscous. Add a side salad and you have the perfect meal. | italian main dishes chicken tomatoes main dish savory | Spray the inside of your Crock-Pot® slow cooker with a non stick cooking spray.Heat a large skillet, add butter and olive oil. When hot, add chicken breasts; sear on both sides for 3 to 4 minutes per side. Remove from heat. Place chicken into the bottom of the Crock-Pot® slow cooker. Add stock and sprinkle with ranch seasoning mix. Top with pesto and sun dried tomatoes. Cover; cook on High for 3 to 4 hours or on Low for 6 hours. When done, stir in half & half.Serve with a pasta, potato, or couscous and a mixed green salad. |
motherchic | Mount Healthy, OH, USA | 6 | 6 Minutes | 3 Hour(s) |
427 | 3 | 2017-11-05 22:18:20 | Main Dishes | 125 | 2017-11-07 22:14:21 | Lemon and Herb Stuffed Turkey Breast | 3 Pounds turkey breast 1/2 Cup fresh lemon juice 6 Cloves garlic, minced 1/4 Teaspoon dried parsley 1/4 Teaspoon dried tarragon 1/4 Teaspoon dried rosemary 1/4 Teaspoon dried sage 1/4 Teaspoon salt | Time on High: 4 to 5 hours Time on Low: 8 to 10 hours | main dishes main dish lemon turkey tarragon herb tangy | Place the turkey breast in the Crock-Pot® stoneware, adjusting the turkey to fit as needed. In a small bowl, combine the remaining ingredients. Pour the sauce over the turkey breast. Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours. | 4 to 6 servings | 10 Minutes | 4 Hour(s) | ||
461 | 3 | 2017-11-05 22:18:20 | Main Dishes | 126 | 2017-11-07 22:14:31 | Slow-Cooked Turkey Burgers with Blood Orange Aioli | • 1/2 onion• 1 cup cilantro leaves• 1/4 cup pine nuts• 2 poblano chiles, roasted and diced• 1/4 cup crumbled cotija cheese• Zest of 1 orange• 1 egg, beaten• 1/4 cup panko• 1 pound ground turkey• 2 teaspoons ground cumin• 1 tablespoon oregano leaves• 3 cloves garlic, minced• 1 teaspoon sea salt• Dash pepper• Toasted English muffins• Sliced tomato and lettuce, for topping | Substituting turkey for beef gives these burgers a healthy flair and the addition of spices, cheese and orange zest make for a delicious mouthful with each bite. | main dishes main dish turkey orange burgers savory tangy burger blood aioli | 1. Use a non-stick cooking spray in the bottom of your slow cooker.2. In a food processor, combine the cilantro and onion until well combined.3. Add pine nuts and process until well incorporated.4. Transfer mixture to a bowl.5. Add chiles, cotija cheese, orange zest, 1 beaten egg, ground turkey, cumin, oregano leaves, garlic, salt and pepper.6. Mix well with hands.7. Divide mixture into 4 large patties, or 8 smaller patties.8. Use hands to form patties and place in bottom of slow cooker.9. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until cooked through.10. Cook time may vary depending on thickness of patties.11. Serve on toasted English muffins with blood orange and garlic aioli from recipe below and desired toppings.Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish. |
3-4 | 15 Minutes | 4 Hour(s) | ||
415 | 3 | 2017-11-05 22:18:20 | Main Dishes | 127 | 2017-11-07 22:14:41 | Homestyle Ground Turkey Meatloaf | • 1 pound ground turkey (or lean ground beef)• 1 (8 oz) can tomato sauce• 1 cup quick cooking oatmeal• 1/2 cup diced onion or 2 tablespoons dried onion• 1 teaspoon salt• 1/8 teaspoon pepper• Barbecue sauce | Flavorful, satisfying and requiring just a short list of ingredients, you can't go wrong with this family-style homemade meatloaf. | american main dishes turkey meatloaf meat savory | 1. Combine ground turkey, tomato sauce, oatmeal, onion, salt and pepper.2. Use your hands to shape the mixture and place in a bread pan.3. Place the pan in the bottom of your 6-quart slow cooker.4. Cover and cook on low for 6 hours or on high for 4 hours.5. Brush the meatloaf with barbecue sauce and if desired, place it in the broiler for 2 to 3 minutes to crisp it up. | 3-4 | 15 Minutes | 6 Hour(s) | ||
385 | 3 | 2017-11-05 22:18:20 | Main Dishes | 128 | 2017-11-07 22:14:51 | Eastern North Carolina Chopped Turkey Barbecue | Meat:3 to 5 Pounds of turkey legs Barbecue Sauce: 1 Cup white vinegar 1 Cup apple cider vinegar 3 Tablespoons brown sugar 1 Tablespoon cayenne pepper 1 Tablespoon hot pepper sauce 1 Teaspoon salt 1 Teaspoon ground black pepper 1 Tablespoon red pepper flakes | Time on High: 4 to 6 hours Time on Low: 8 to 10 hours After our last visit to one of our favorite Eastern North Carolina barbecue joints I decided I was going to try to make barbecue at home, but I wanted to try it with turkey legs. Turkey legs are a great source of cheap protein. I only had to make one batch of this chopped turkey barbecue to declare it a winner. | main dishes main dish turkey bbq barbecue tangy | Place turkey legs in the Crock-Pot® slow cooker.Cook on Low for 8 to 10 hours or on High for 4 to 6 hours, or until meat is falling off the bone tender. Carefully remove turkey legs from the Crock-Pot® slow cooker and place on a large platter. Allow meat to cool slightly. Remove fat surrounding turkey meat. Remove bones and tendons from the turkey meat (this can be a bit tedious depending on the turkey leg). Chop meat as fine as you prefer. Place in a large bowl for storage.To make the sauce, simply place all sauce ingredients into a large mason jar. Place the lid on the jar and shake vigorously to combine. Pour desired amount of sauce over the prepared turkey barbecue and stir to combine. Use as little or as much as you desire. Store any remaining sauce in an airtight jar or container in the refrigerator for up to two weeks.Serve the barbecue with homemade coleslaw and cornbread or use as a sandwich filling! |
GIngerlemongirl | Stantonsburg, NC, USA | 6 to 8 | 10 Minutes | 4 Hour(s) |
431 | 3 | 2017-11-05 22:18:20 | Main Dishes | 134 | 2017-11-07 22:16:08 | Crock-Pot® Slow Cooked Lemon Caper Halibut | 4 Halibut filets, thawed 1 Lemon, sliced 1 Lemon for garnish ½ Cup white wine or chicken broth 1 Tablespoon dried basil 1 Teaspoon minced garlic 1 Tablespoon capers 2 Tablespoon butter Salt and Pepper | Time on High: not recommended Time on Low: 2 to 3 hours I love making fish in my Crock-Pot® slow cooker. Not only is it way healthier than pan-frying or cooking in a bunch of butter, it always comes out super moist and flakey. This recipe has quickly become a family favorite. You could substitute another fish if desired, just make sure it's a fish that is medium-firm in density similar to halibut. |
main dishes seafood wine main dish halibut capers fish tangy | 1. Slice one of the lemons in about 10 thin rings and place on the bottom of a 5 to 6 Quart Crock-Pot® slow cooker.2. Place the halibut fillets in a single layer on top of the lemon slices.3. Pour chicken broth or white wine over top of ingredients in the slow cooker.4. Sprinkle with salt & pepper, garlic and dried basil.5. Cover; cook on Low for 2 to 3 hours. Or, until the internal temperature of the halibut is at 145 degrees Fahrenheit. 6. In a small saucepan, heat butter and capers just until butter starts to brown.7. To serve, place a halibut filet on a plate. Drizzle with the caper sauce and garnish with a lemon wedge. Happy Cooking! |
CrockPotGirl | Phoenix, AZ, USA | 4 to 6 | 5 Minutes | 2 Hour(s) |
453 | 3 | 2017-11-05 22:18:20 | Main Dishes | 135 | 2017-11-07 22:16:18 | Slow Cooked Mahi Mahi Fish Tacos | 1 1/2 to 2 Pounds Wild Caught Mahi MahiJuice of One Lemon1 Table spoon dried parsley1 Teaspoon minced garlicSalt & pepper to taste¼ Cup dry white wine (okay to sub water or broth)Toppings of your choiceSmall soft tortillas | This recipe for Mahi Mahi Fish Tacos is so easy, anyone can make it! Create a taco bar with fresh toppings and chips & salsa to complete this delicious meal. | main dishes seafood main dish caribbean taco fish mahi mahi savory | 1. Place fish in the bottom of a 3 to 4 Quart Crock-Pot® slow cooker.2. Top with seasonings, lemon juice and wine.3. Cover and cook on LOW for 3 Hours or until fish is no longer transparent and easily flakes with a fork.4. Remove fish from slow cooker and flake into medium sized pieces for tacos. 5. Serve fish with small corn or flour tortillas and toppings such as tomatoes, cheese, cilantro, salsa, sour cream, and scallions. I also serve with lime wedges as a squirt of fresh lime juice adds even more flavor!Happy Crocking! |
Phoenix, AZ, 85018 | 4 to 6 | 15 Minutes | 3 Hour(s) | |
462 | 3 | 2017-11-05 22:18:20 | Main Dishes | 136 | 2017-11-07 22:16:29 | Chicken and Shrimp Casserole | 1 1/4 Cups raw converted rice 1/2 Cup butter, melted 2 1/2 Cups chicken broth 4 Cups chicken, cooked and cut into 1-inch pieces 1/2 Pound button mushrooms, sliced 1/3 Cup soy sauce 1 Pound shrimp, shelled and deveined 8 Green onions 1/2 Cup almonds, slivered | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours A delightful treat when we have fresh shrimp. | main dishes chicken seafood broth mushrooms casserole rice main dish shrimp almonds savory | Mix rice and melted butter in the Crock-Pot® slow cooker, stir to coat the rice thoroughly.Add all of the remaining ingredients, except the shrimp, slivered almonds, and green onions.Cover; cook on Low for 6 to 8 hours or on High for 2 to 3 hours.Add shrimp the last 30 minutes. Sprinkle the almonds and green onions over the top before serving. | 3 to 4 servings | 15 Minutes | 3 Hour(s) | ||
317 | 3 | 2017-11-05 22:18:20 | Main Dishes | 143 | 2017-11-07 22:17:16 | Slow Cooker Pork Tenderloin and Herb Roasted Vegetables | 3 Tablespoons extra virgin olive oil 1 Tablespoons grated Parmesan 4 Tablespoons fresh rosemary, divided 1 Teaspoon minced garlic 3 Potatoes, washed (do not peel) 1 Cup baby carrots 1 Onion, chopped Salt and pepper to taste 1 Pork Tenderloin (about 1 1/2 Pounds) 2 Tablespoons Parsley 2 Teaspoon onion powder 2 Teaspoons garlic powder 2 Teaspoons seasoned salt ¼ Cup beef broth 2 Tablespoons vegetable oil |
Time on High : 3 hours and 30 minutes Time on Low: 5 hours I love making pork tenderloin in the Crock-Pot® slow cooker. This month I happened to have a ton of root vegetables and some fresh rosemary from my garden so I decided to use them in a tasty pork tenderloin recipe. The flavors played off of each other so well and even my little ones ate their vegetables. | main dishes potatoes carrots vegetables main dish pork tenderloin savory | 1. Place onions, carrot,s and potatoes in a medium sized bowl.2. Sprinkle with olive oil, Parmesan, half of the rosemary, an garlic. Add salt and pepper to taste. 3. Toss to coat all vegetables well.4. Place coated vegetables in the Crock-Pot® slow cooker.5. Combine parsley, onion powder, garlic powder, remaining rosemary and seasoned salt in a small bowl to create the rub.6. Rub pork tenderloin with seasonings.7. Add vegetable oil to a skillet over high heat. Oil is hot enough once it starts to ripple. Add pork tenderloin and sear for 1 to 2 minutes per side.8. Keep the pan hot while you place seared tenderloin over top vegetables in the Crock-Pot® slow cooker.9. Pour beef broth in hot skillet to deglaze, scraping up any brown bits. Pour juice in the Crock-Pot® slow cooker.10. Cover; cook on High for 3 hours and 30 minutes or on Low for 5 hours, or until pork tenderloin is cooked through and the vegetables are softened to your liking.11. Once done cooking, place pork on a serving platter and let sit (covered) for 10 minutes before cutting.12. Slice and serve with vegetables from Crock-Pot® slow cooker. Happy Cooking! |
CrockPotGirl | Phoenix, AZ, USA | 4 to 6 | 20 Minutes | 3 Hour(s) |
335 | 3 | 2017-11-05 22:18:20 | Main Dishes | 180 | 2017-11-07 22:17:42 | Teriyaki Chicken | 5-6 boneless, skinless chicken breasts1 cup sugar1 cup light soy sauce ½ cup apple cider vinegar 1-2 garlic cloves, minced ½ tsp. ground ginger ¼ tsp. black pepper 2 tbsp. cornstarch 2 tbsp. cold water steamed white or brown rice, for serving optional: sesame seeds, for serving | Servings 5 Prep Time 10 Minutes Cook Time 8 Hour(s) Tags: asian main dishes chicken dinner soy sauce main dish lunch terriyaki japaneese savory Tweet Print Email Recipe Full Screen Exit Full Screen Teriyaki Chicken (2) Write Review Read Reviews 1 Picture Servings 5 Prep Time 10 Minutes Cook Time Tags: asian main dishes chicken dinner soy sauce main dish lunch terriyaki japaneese savory Tweet Email Recipe Ingredients 5-6 boneless, skinless chicken breasts1 cup sugar1 cup light soy sauce ½ cup apple cider vinegar 1-2 garlic cloves, minced ½ tsp. ground ginger ¼ tsp. black pepper 2 tbsp. cornstarch 2 tbsp. cold water steamed white or brown rice, for serving optional: sesame seeds, for serving |
asian main dishes chicken dinner soy sauce main dish lunch terriyaki japaneese savory | 1) Place chicken in the bottom of your Crock-Pot® slow cooker.2) In a bowl, combine sugar, soy sauce, apple cider vinegar, garlic, ginger and black pepper. Pour over chicken in your Crock-Pot® slow cooker and cover withlid.3) Cook on low for 8 hours, or until chicken is tender.4) Once tender, take chicken out and set aside. Do not remove the sauce from your Crock-Pot® slow cooker.5) In a small bowl, whisk together cornstarch and water. Pour into the sauce and stir together, making sure to turn your Crock-Pot® slow cooker temperaturesetting from low, to high. Let sauce thicken for 30 minutes.6) Shred the chicken and place back in with sauce, allowing it to heat thoroughly before serving with steamed rice. Sprinkle with sesame seeds, and enjoy! |
5 | 10 Minutes | 8 Hour(s) | ||
337 | 3 | 2017-11-05 22:18:20 | Main Dishes | 181 | 2017-11-07 22:17:52 | Asian Steak | 2 to 3 Beef steaks, cut of your choice (fattier cuts will be more tender)1 Onion, sliced2 Teaspoons minced garlic ¼ Cup worcestershire sauce ¼ Cup soy sauce 2 Tablespoons sesame oil 2 Tablespoons Honey Salt & Pepper, to taste | Cook on Low: 4 to 6 hours Cook on High: 2 to 3 hours Making an Asian-inspired dish in the Crock-Pot® slow cooker is so easy with this versatile sauce. This is the recipe I use when making steak in my Crock-Pot® slow cooker. This recipe can easily be doubled! I always make extra and sauté leftover steak pieces with the sauce in a skillet with steamed broccoli and serve over rice. | asian main dishes beef soy sauce main dish steak honey sesame savory | 1. Chop onion and place in a 4 Quart Crock-Pot® slow cooker.2. Salt & Pepper steaks and place on top of onions. (overlap is okay!)3. Mix garlic, Worcestershire sauce, soy sauce, sesame oil, and honey in a small bowl.4. Pour sauce over steaks in the Crock-Pot® slow cooker.5. Add more Salt & Pepper, if desired.6. Cover and cook on LOW for 4 to 6 hours.NOTE: You can also place all ingredients except onions in a 1 Gallon plastic bag and marinate overnight. The next day place the sliced onions in the Crock-Pot® slow cooker, pour ingredients from bag over top and follow cooking directions. |
CrockPotGirl | Phoenix, AZ, USA | 3 | 10 Minutes | 2 Hour(s) |
341 | 3 | 2017-11-05 22:18:20 | Main Dishes | 182 | 2017-11-07 22:18:06 | Thai Peanut Chicken | • 8 Chicken thighs cut into 1 inch cubes • ½ Teaspoon salt• 1 Onion, chopped• 1 Red pepper, chopped• 2 Carrots, chopped • 2 Cloves garlic, minced • 1 Tablespoon minced ginger• ½ Cup chicken broth• 1/3 Cup peanut butter• ¼ Cup sweet Thai chili sauce• 2 Tablespoons lime juice• 2 Tablespoons soy sauce • ¼ Cup chopped fresh cilantro• Lime wedges, for serving | Servings 4 to 6 Prep Time 15 Minutes Cook Time 6 Hour(s) Tags: asian main dishes chicken dinner soy sauce main dish ethnic thai peanut butter foodsaver freezer to slow cooker peanut chilli sauce seal to savor seal-to-savor soy savory Tweet Print Email Recipe Full Screen Exit Full Screen Thai Peanut Chicken (1) Write Review Read Reviews 1 Picture Servings 4 to 6 Prep Time 15 Minutes Cook Time Tags: asian main dishes chicken dinner soy sauce main dish ethnic thai peanut butter foodsaver freezer to slow cooker peanut chilli sauce seal to savor seal-to-savor soy savory Tweet Email Recipe Ingredients • 8 Chicken thighs cut into 1 inch cubes • ½ Teaspoon salt• 1 Onion, chopped• 1 Red pepper, chopped• 2 Carrots, chopped • 2 Cloves garlic, minced • 1 Tablespoon minced ginger• ½ Cup chicken broth• 1/3 Cup peanut butter• ¼ Cup sweet Thai chili sauce• 2 Tablespoons lime juice• 2 Tablespoons soy sauce • ¼ Cup chopped fresh cilantro• Lime wedges, for serving |
asian main dishes chicken dinner soy sauce main dish ethnic thai peanut butter foodsaver freezer to slow cooker peanut chilli sauce seal to savor seal-to-savor soy savory | 1. Season chicken with salt. Add to FoodSaver® bag with onion, red pepper, carrot, garlic, and ginger. 2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® slow cooker.3. To cook, add thawed ingredients to Crock-Pot® slow cooker.4. Stir chicken broth with peanut butter, chili sauce, lime juice, and soy sauce until blended. Add to Crock-Pot® slow cooker. 5. Cover, cook on low heat setting for 6 to 8 hours or until chicken is cooked and tender. 6. Garnish with cilantro and serve with lime wedges.Quick Tips: Serve with steamed rice or rice noodles if desired. |
4 to 6 | 15 Minutes | 6 Hour(s) | ||
446 | 3 | 2017-11-05 22:18:20 | Main Dishes | 183 | 2017-11-07 22:18:16 | Asian Scented Chicken in a Pot | 4 Pounds chicken, preferably free-range 3 1/4 Ounces ginger 9 1/2 Ounces lime juice 2 Ounces lemon grass 1 Cup chicken broth Red pepper sauce, to taste Salt and pepper, to taste 5 Ounces baby corn 3 1/4 Ounces cherry tomatoes 3 1/4 Ounces Paris mushrooms 16 Ounces purple-fleshed potatoes | Time on High: 3 hours Time on Low: 5 hours | asian main dishes chicken ginger main dish soup and stews savory | Clean and truss chicken. Cover; cook for 5 hours on Low or 3 hours on High in the Crock-Pot® slow cooker with the chicken broth. The broth can be substituted with two or three bouillon cubes and the same amount of water. Add the ginger cut in thick pieces, the citronella split in two, and half of the pressed lime.Season with salt, pepper, and pepper sauce. All of the vegetables have different cooking times so add them gradually. Purple-fleshed potatoes: cook 2 hours Baby corn: cook 1 hour Tomatoes and mushrooms: cook 30 minutes Before serving, add the remaining lime. Adjust the salt, pepper, and pepper sauce to taste. |
2 to 4 servings | 15 Minutes | 3 Hour(s) | ||
457 | 3 | 2017-11-05 22:18:20 | Main Dishes | 184 | 2017-11-07 22:18:28 | Asian Chicken | 1 Green pepper, cut into strips 1 Yellow pepper, cut into strips 1 Onion, chopped 2 Cloves garlic, minced 8 Ounces water chestnuts-canned, drained, and sliced 4 1/2 Ounces whole mushrooms- jarred and drained 1/2 Teaspoon ground ginger 4 to 6 Chicken breasts, boneless 4 Tablespoons hoisin sauce 1 Teaspoon cayenne pepper | Time on High: 4 hours Time on Low: 8 hours | asian main dishes chicken main dish mushroom cayenne pepper tangy | Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms, and ginger in stoneware.Stir to blend.Place chicken breast on top of vegetables.Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper.Cover; cook on Low for 8 hours or High for 4 hours. | 15 Minutes | 4 Hour(s) | |||
348 | 3 | 2017-11-05 22:18:20 | Main Dishes | 188 | 2017-11-07 22:19:06 | Spicy Asian Short Ribs | 3 to 4 Pounds beef short ribs 1/2 Cup soy sauce 1/3 Cup brown sugar 1/4 Cup rice vinegar 1 Teaspoon garlic, minced 1 Teaspoon ground ginger 1 Teaspoon sesame oil 1/2 Teaspoon crushed red pepper flakes 1 cup carrots cut into 1 inch chunks ½ head of cabbage, cut into quarters 2 Tablespoons cornstarch ¼ Cup green onions, coarsely chopped | Time on High: 5 minutes Time on Low: 8 to 10 hours A delicious and tender dish that cooks all day in a spicy Asian sauce. The meat is succulent and savory. The meal is complete with a bed of carrots and cabbage that are infused with the amazing sauce. | asian main dishes spicy beef dinner ribs main dish sesame | Trim excess fat from ribs and place on top of vegetables. Mix together the soy sauce, sugar, vinegar, garlic, ginger, sesame oil, and red pepper. Pour over ribs in Crock-Pot® slow cooker. Place carrots and cabbage on top. Cook on low for 7 to 8 hours. Transfer the cabbage, short ribs, and carrots to plate and cover with foil. Skim the fat from the cooking liquid and discard. Turn the Crock-Pot® slow cooker to high. In a small bowl, whisk together the cornstarch with ¼ Cup of water until smooth. Whisk into the cooking liquid and cook until thickened. Spoon the sauce over the short ribs and vegetables and sprinkle with the green onions. |
bstanleybooks | Blackfoot, ID, USA | 6 to 8 | 15 Minutes | 8 Hour(s) |
359 | 3 | 2017-11-05 22:18:20 | Main Dishes | 190 | 2017-11-07 22:19:19 | Asian Barbecue Pulled Pork | 3 Cloves garlic, minced1 Tablespoon ginger, grated1 Teaspoon Chinese 5 spice powder ¼ Cup soy sauce, low sodium ¼ Cup hoisin sauce 1 Teaspoon sesame oil 2 Teaspoon chili garlic paste (optional) 2 Tablespoon tomato paste 1 Cup chicken broth, low sodium 2 Pound boneless pork shoulder (Boston butt) Fresh cilantro, garnish (optional) | Time on High: 4 hours Time on Low: 8 hours The perfect balance of Asian flavors create a delicious and unique twist on the classic pulled pork. Leftovers are great on salad, in a quesadilla or pita. | asian main dishes main dish pork pulled pork barbecue tangy | 1. Wisk together the first 7 ingredients (garlic through tomato paste) as well as half of the chicken broth in a small bowl. 2. Place pork in a large zip lock bag or glass dish and cover with marinade. 3. Refrigerate for several hours or overnight. 4. Place pork and marinade in a slow cooker and cook on Low for 8 hours or on High for 4 hours. 5. Remove pork from Crock-Pot® slow cooker and let rest for 20 minutes. 6. Place remaining ½ Cup of chicken broth in the Crock-Pot® slow cooker and cook on High for 30 minutes. 7. Meanwhile, remove fat cap and shred the pork using two forks. 8. Add shredded pork back into the sauce and serve. 9. Garnish with fresh cilantro if you wish |
Grand Rapids, MI, USA | 4 to 6 | 15 Minutes | 4 Hour(s) | |
344 | 3 | 2017-11-05 22:18:20 | Main Dishes | 193 | 2017-11-07 22:19:31 | Caribbean Pork Chops | 1 Teaspoon ground all spice 1 Teaspoon freshly ground black pepper 1 Teaspoon ground cinnamon 1/2 Teaspoon ground nutmeg 2 Teaspoons dried thyme 1/2 Cup scallions, finely chopped 3 Tablespoons soy sauce 2 Tablespoons fresh ginger | Time on High: 4 to 6 hours Time on Low: 6 to 8 hours | main dishes main dish pork caribbean pork chops soy tangy | In a food processor, combine all of the herbs and spices with the scallions, soy sauce, fresh ginger, chile pepper, garlic, sugar, and salt, and process to a coarse paste. Coat the pork chops with the paste and place in the Crock-Pot® slow cooker. Cover and cook on high for 6 to 8 hours. | 4 | 15 Minutes | 4 Hour(s) | ||
353 | 3 | 2017-11-05 22:18:20 | Main Dishes | 195 | 2017-11-07 22:19:57 | Caribbean Risotto | 3 Tablespoons olive oil 1 Small onion, minced 1 Large garlic clove, minced 1 Red bell pepper, seeded and chopped 1 Small can diced green mild chilis 1/2 Teaspoon gro, und ginger 1/2 Teaspoon ground cumin 1/2 Teaspoon allspice 1/2 Teaspoon oregano 1 1/2 Cups arborio rice 2 Cups vegetable stock or water 1 Can black beans, drained and rinsed 1 Tablespoon brown sugar 1/2 Teaspoon salt 1/4 Teaspoon pepper 1 Can sliced mangoes, diced and reserve juice 1 Tablespoon lime juice |
Time on High: 2 hours Time on Low: 3 hours A vegetarian dish that can be used for either a side or a main, incorporating the flavors of the Caribbean cooking along with a traditional Italian risotto. Great with jerk chicken and a jicama salad. | italian vegetarian main dishes side dish rice main dish caribbean savory | Heat oil in a large skillet over medium heat. Add onion, garlic, bell pepper, and diced green chili's. Cook until softened, about 5 minutes. Stir in ginger, cumin, allspice, and oregano and cook for one minute.Transfer mixture to the Crock-Pot® slow cooker. Add rice and stir to coat with oil.Stir in beans, stock, brown sugar, salt, and pepper. Cover; cook on Low for 3 hours or High for 2 hours.About 10 minutes before serving reserve 1/2 cup of diced mango's for garnish.Stir in the rest of the diced mangoes, mango juice, and lime juice.Allow to cook another 10 minutes. To serve, mound on platter and garnish with the reserved diced mango's. |
Karrie | Mukilteo, WA, USA | 4 to 6 | 20 Minutes | 2 Hour(s) |
413 | 3 | 2017-11-05 22:18:20 | Main Dishes | 198 | 2017-11-07 22:20:22 | Chicken and Butternut Squash Curry | • 1 to 2 pounds pre-peeled and pre-cut butternut squash• 3 pounds boneless skinless chicken thighs• 1 (16 ounce) bag frozen pearl onions• 1 (16 ounce) bag frozen peas• 1 (13.5 ounce) can coconut milk• 1 (6-ounce) can tomato paste• 1 tablespoon curry powder• 2 teaspoons salt, or to taste• Coconut flakes, for garnish• Chili flakes, for garnish | This rich and flavorful curry takes just five minutes to prepare, thanks to the pre-peeled and pre-chopped butternut squash that this recipe calls for. Slow-cooked to perfection, this warm curry dish makes for the perfect weeknight meal. | indian main dishes chicken curry squash butternut tangy | 1. Combine butternut squash, chicken thighs, pearl onions, peas, coconut milk, tomato paste and salt.2. Cover and cook on high for 6 hours.3. Mix well, until all chicken is broken up.4. Serve warm and top with coconut and chili flakes, if desired. | 4 | 5 Minutes | 6 Hour(s) | ||
316 | 3 | 2017-11-05 22:18:20 | Main Dishes | 203 | 2017-11-07 22:20:46 | Crock-Pot® Slow Cooked Ziti | 29 Ounce can tomato puree14 1/2 Ounce can of diced tomatoes with basil, drained1 Can mushrooms, drained1 Small onion, chopped1 Small pepper, chopped15 Ounce container of cottage cheese or ricotta 1 Egg 11/2 Cups of mozzarella 1/2 Cup Parmesan cheese 2 Cups of uncooked ziti 1 Pound loose sweet sausage 2 Tablespoons fresh parsley Basil and oregano to taste | Time on High: 1 hour and 30 minutes Time on Low: 2 hours I made this with the casserole Crock-Pot® and loved it! | italian main dishes pasta casserole cheese ziti mozarella ricotta savory | Cook ziti until al dente or firm. Fry sausage in skillet on stove with pepper and onion. Once sausage is browned add puree, diced tomatoes, mushrooms, and spices. Heat through. Add pasta to sauce. Blend cottage cheese or ricotta with 1 egg, Parmesan cheese, and 1 Cup of mozzarella cheese. Scoop 1/2 of the sauce and pasta in bottom of Crock-Pot® slow cooker. Cover with cheese mixture Cover with rest of sauce, pasta, & meat mixture. Top with remaining 1/2 Cup of mozzarella cheese , sprinkle with a little more Parmesan cheese, parsley, and spices to taste. Cover; cook on High for 1 hour and 30 minutes or 2 hours on Low. |
Cabinlady1 | Stittville, NY, USA | 8 to 10 | 30 Minutes | 1 Hour(s) |
382 | 3 | 2017-11-05 22:18:20 | Main Dishes | 210 | 2017-11-07 22:21:25 | Polenta Sausage Casserole | 1 ½ Cups marinara sauce 1 Pound precooked polenta log, cut into ¼ inch thick rounds 8 Ounces bulk spicy Italian sausage, casing removed 1 Cup roasted red peppers, thinly sliced 8 Ounces green beans, trimmed and cut into 1 inch pieces ¼ Cup finely grated Parmesan cheese 3 Tablespoons finely chopped fresh parsley | Time on High: 3 to 4 Hours Time on Low: 5 to 6 Hours Not your average casserole! Green beans spicy sausage, and polenta give a fresh kick to this delicious dish! | italian main dishes main dish sausage marinara casserole crock polenta savory | 1. Spread half of marinara sauce onto the bottom of the Casserole Crock™ stoneware. Arrange polenta slices in a single layer over the sauce. Top with bits of sausage, then peppers. Spread remaining marinara sauce over peppers, making sure all the polenta is covered with sauce. Top with green beans. 2. Cover; cook on LOW 5 to 6 hours or HIGH 3 to 4 hours or until sausage is cooked through and green beans are tender. Let stand 10 minutes before serving. Sprinkle with Parmesan and parsley. Tip: For the best results, use a marinara sauce with a thicker consistency to avoid any excess liquid in the finished casserole. If you only have thin marinara sauce on hand, use only 1 Cup. |
CrockPotKitchen | Boca Raton, FL, USA | 4 | 15 Minutes | 3 Hour(s) |
330 | 3 | 2017-11-05 22:18:20 | Main Dishes | 219 | 2017-11-07 22:21:40 | Apple Butter BBQ Baby Back Ribs | • 1 rack of baby back ribs• salt and pepper• 2 small gala apples, cored and sliced• 1/2 sweet onion, sliced in ½ inch rounds • 1 cup water• 1 cup BBQ sauce• 1/2 cup unsweetened apple butter | It’s fall, so the flavors of apples and barbecue are especially appealing. I adore the tantalizing scent of these Apple Butter BBQ Baby Back Ribs and the way the ingredients meld while slow cooking. Get ready to try this autumnal delight! | main courses main dishes apple ribs main dish butter bbq sweet barbecue main course savory tangy baby back rib | 1. Cut the membrane off the back of the ribs. Use a paring knife to gently cut along the edge and then peel off.2. Season both sides of ribs with salt and pepper.3. Layer ribs, apples and onions in the bottom of the Crock-Pot® slow cooker. 4. Turn on low for 4 1/2-6 1/2 hours, rotating the ribs halfway through.5. Remove the ribs from the Crock-Pot® slow cooker and place on a baking sheet. Remove apples and onions with a slotted spoon and drain the liquid. Return the apples and onions to the bottom of the Crock-Pot® slow cooker.6. Mix together BBQ sauce and apple butter. Pour over one side of the ribs and return to the Crock-Pot® slow cooker, sauce side down. Pour the rest of the sauce over the top. 7. Cook for another 30 minutes.8. Remove from the Crock-Pot® slow cooker and serve. |
serves 4 | 10 Minutes | 5 Hour(s) | ||
338 | 3 | 2017-11-05 22:18:20 | Main Dishes | 222 | 2017-11-07 22:21:54 | Ham with Pineapple Glaze | 3 to 5 Pound ham10 to 12 Whole cloves8 Ounce can sliced pineapples4 Ounce jar maraschino cherries1 Teaspoon maraschino cherry juice2 Tablespoons of brown sugar | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours Why wait for the holidays when you can cook this delicious flavorful ham anytime. It’s simple to make and it leaves your house smelling amazing. Save room for leftovers. | american main dishes main dish pork sweet ham pineapple christmas thanksgiving | Pierce ham with whole cloves on all sides with until they are evenly distributed. Then place the ham in the Crock-Pot® slow cooker.In a medium bowl, drain the juice from the sliced pineapples and add 2 Tablespoons of brown sugar and 1 Tablespoon of maraschino cherry juice. Stir together until they become a glaze. Then pour the glaze on top of the ham. Next arrange the pineapple rings on top of the ham and place a maraschino cherry in the center of each pineapple ring. Cover and set on Low for 6 to 8 hours or on High for 3 to 4 hours. Before serving the ham remove the cloves. |
CrockPotQueen11 | Rotterdam, NY, USA | 6 to 8 | 5 Minutes | 3 Hour(s) |
346 | 3 | 2017-11-05 22:18:20 | Main Dishes | 230 | 2017-11-07 22:22:17 | Crock-Pot® Chicken Tandoori | 1 to 2 pounds of boneless, skinless chicken tenderloins, cut into 1 inch pieces1 Teaspoon chili powder1 Teaspoon cumin powder1 Teaspoon tandoori powder1 Teaspoon Hungarian paprika1/2 Teaspoon each of salt and pepper1/2 Cup chopped onions1/2 Cup chopped green bell peppers1 Tablespoon chopped garlic2 Tablespoons fresh, chopped cilantro1 (6 Ounce) can of tomato paste1 Stick of butter1 Cup of chicken broth |
Time on High: 4 to 6 hours Time on Low: 6 hours Mildly spicy, tender bites of chicken in a yummy tandoori sauce. If you love to try new recipes and get out of your comfort zone this is the ideal recipe for you! | main dishes chicken spicy dinner middle eastern tandoori mild savory | 1. First step: Mix chopped chicken with chili powder, cumin powder, tandoori powder, and Hungarian paprika. Mix well and add salt and pepper. 2. Second step: Melt the stick of butter, and add bell pepper, onion, garlic and tomato paste. Mix well, and blend with chicken mixture.3. Third step: Place in Crock-Pot® slow cooker, and cover with 2 Tablespoons of fresh, chopped cilantro and 1 cup of chicken broth.4. Cover and cook for 4 to 6 hours on High, or 6 hours on low. Serve over rice. Also, tastes great with a side Naan bread. |
MommaT | Houston, TX, USA | 4 to 5 | 5 Minutes | 4 Hour(s) |
361 | 3 | 2017-11-05 22:18:20 | Main Dishes | 231 | 2017-11-07 22:22:29 | Sweet and Spicy Pork Chili | 3 Pork chops1 Cup diced onions4 to 5 garlic clovesSteak and chop seasoning/rub (enough to cover each chop)Seasoned salt1 Can corn1 Can of black beans2 Tablespoons concentrated chicken stock1 Cup Thai sweet chili sauce2 Glasses water | Time on High: 4 to 6 Hours Time on Low: 7 to 8 hours This delicious dish is so simple to make, and can be tailored to what's available very easily. It's an indulgence to come home to at the end of a long day. The only one who suffers is the poor dog who is in the house, tortured by the smells coming from the kitchen. | main dishes corn soup chili spicy main dish pork soup and stews black beans sweet thai sweet and spicy | Rub the seasonings on each side of the chops and place in Crock-Pot® slow cooker.Add all other ingredients except corn and black beans.Set timer to LOW for 7 hours.When you come home, take two forks and shred the pork, open, strain, and add the beans and corn, and set timer to LOW for one more hour. | BeAStar27 | Atlanta, GA, USA | 4 to 6 | 5 Minutes | 4 Hour(s) |
364 | 3 | 2017-11-05 22:18:20 | Main Dishes | 234 | 2017-11-07 22:22:40 | Sweet and Spicy Chicken | 3 Chicken breasts cut into strips1 Bell pepper sliced into strips1 Jalapeno pepper, seeded and diced1/2 Tablespoon crushed red pepper3 Tablespoons honey1 Container chicken stock, or homemade if you like1 Container baby portabella mushrooms1 Cup orange juice | Time on High: 1 hour Time on Low: 2 hours | main dishes chicken romantic dinner spicy mushrooms dinner main dish peppers sweet sweet and spicy orange honey | Roast the peppers in the oven for 20 minutes and then add everything into the Crock-Pot® slow cooker and cook for 1 hour. About half an hour in the Crock-Pot® slow cooker stir everything around. After one hour on high, switch it to low and let simmer for 2 hours, stirring occasionally. After it finishes getting all sweet and sticky, add the mixture atop either grits or rice, sprinkling it with sesame seeds. Garnish with fresh garden peppers. |
FuzzyChef | Atlanta, GA, USA | 4 to 6 | 20 Minutes | 3 Hour(s) |
355 | 3 | 2017-11-05 22:18:20 | Main Dishes | 235 | 2017-11-07 22:22:54 | Cajun Pot Roast | 3 Pound boneless chuck roastCajun seasoning1 Cup chopped green bell pepper1 Cup sliced carrots1 Cup chopped parsnip1 Cup chopped rutabaga1 Cup chopped turnip1 Cup chopped white mushrooms1 Cup green beans 2 inches1 Medium yellow onion chopped1 Cup corn1 Can of diced tomatoes 14 Ounces1 Can of diced tomatoes with jalapeno chilies2 Tablespoons of hot sauce1 Teaspoon of sugar1/2 Teaspoon black pepper3/4 Cup of water |
Time on High: 4 to 6 Hours Time on Low: 6 to 8 Hours This is a recipe that my mom showed me how to make and I have made it for many years and now my daughter prepares it for her family. | main dishes spicy main dish mushroom roast beef chuck roast cajon parsnip rutabaga turnip | Season both sides of the chuck roast with the Cajun seasoning, place into the Crock-Pot® then and in the rest of the ingredients ending with the water. | NannyNan | Rohnert Park, CA, USA | 4 to 6 | 30 Minutes | 4 Hour(s) |
320 | 3 | 2017-11-05 22:18:20 | Main Dishes | 252 | 2017-11-07 22:23:05 | Barbecued Pulled Pork Sandwiches (2) | 2 1/2 Pounds pork roast14 Ounces barbecue sauce, your favorite1 Teaspoon brown sugar1 Tablespoon fresh lemon juice1 Medium onion, chopped8 Hamburger buns or hard rolls | Time on High: 5 to 6 hours Time on Low: 10 to 12 hours Perfect for any potluck or gathering. | main dishes main dish pulled pork barbecue pork roast potluck tangy | Place the pork roast in the Crock-Pot® slow cooker.Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours.Remove the pork roast from the stoneware and pull the meat into shredded pieces.Pour out any liquid in the stoneware and combine pork with the remaining ingredients in the Crock-Pot® slow cooker.Cook on High for 2 hours. Serve the barbecue pork on hamburger buns or hard rolls. |
6 to 8 | 10 Minutes | 5 Hour(s) | ||
442 | 3 | 2017-11-05 22:18:20 | Main Dishes | 255 | 2017-11-07 22:23:18 | Carolina Barbecued Pork | 2 Onions, quartered2 Tablespoons brown sugar1 Tablespoon paprika2 Teaspoons salt1/2 Teaspoon pepper4 to 6 Pounds boneless pork butt or shoulder roast2/3 Cup cider vinegar4 Teaspoons Worcestershire sauce1 Teaspoon red pepper flakes1 1/2 Teaspoons sugar1/2 Teaspoon dry mustard1/2 Teaspoon garlic salt1/4 Teaspoon cayenne pepperHamburger bunsCole slaw, optional but recommended | Time on High: 5 to 6 hours Time on Low: 10 to 12 hours Nothing like Carolina Barbecued Pork! Summer would not be the same without it. Pair this with cole slaw and you will be in Heaven. | main dishes main dish pork sandwich cole slaw bb1 barbecue tangy | Place onions in stoneware.Combine brown sugar, paprika, salt and pepper. Rub over roast. Place roast over onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.Refrigerate remaining vinegar mixture.Cover; cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Chop or shred meat and chop onions.Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches. |
8 to 10 | 15 Minutes | 5 Hour(s) | ||
400 | 3 | 2017-11-05 22:18:20 | Main Dishes | 256 | 2017-11-07 22:23:30 | Baby Back Ribs | 2 to 4 Racks baby back ribs, cut into 3 or 4 pieces each2 to 4 Cups barbecue sauce2 to 3 Onions, chopped | Time on High: 4 to 6 hours Time on Low: 6 to 8 hours | main dishes ribs main dish barbecue barbecue sauce baby back ribs tangy | Place ribs in Crock-Pot® slow cooker. Top with onion and barbecue sauce. Cover and cook on Low for 6 to 8 hours or on High for 4 to 6 hours, or until meat is tender. To serve, cut ribs between bones and coat with extra sauce as desired. | 6 to 8 servings | 10 Minutes | 4 Hour(s) | ||
329 | 3 | 2017-11-05 22:18:20 | Main Dishes | 329 | 2017-11-07 22:24:45 | Roasted Herbed Chicken with Lemon | 1 Whole chicken, 2 to 3 pounds1 Lemon, cut into wedges2 Tablespoons fresh rosemary10 Cloves garlic1/4 Cup white wine or chicken broth1 Small pat butter or margarine, meltedSmall red potatoes, quantity as desired, cubedFresh green beans, quantity as desiredSalt and pepper, to taste | Time on High: 3 to 4 hours Time on Low: 7 to 8 hours This recipe is sure to be a family favorite. | main dishes chicken potatoes broth wine main dish garlic lemon rosemary savory | Clean the chicken and pat dry.Add chicken to the Crock-Pot® slow cooker.Drizzle the chicken with butter and then rub with garlic and sprinkle with salt and pepper as desired.Add the garlic, wine, and red potatoes.Add the green beans on top of the potatoes and sprinkle the rosemary on top of the chicken and green beans. Garnish the top of the chicken with lemon wedges, as desired.Cover; cook on High 3 to 4 hours or on Low 7 to 8 hours. |
3 to 4 servings | 5 Minutes | 3 Hour(s) | ||
331 | 3 | 2017-11-05 22:18:20 | Main Dishes | 331 | 2017-11-07 22:24:59 | Chicken Over Rice | 2 Small cans Cream of Mushroom Soup2 Soup cans of milk ( 2% makes a richer sauce)3 to 4 Boneless Skinless Chicken BreastsSalt and pepper to taste 2 Cups of water 2 Cups white rice | Time on High: 4 to 6 hours Time on Low: 6 to 8 hours This Chicken Over Rice recipe allows you to let dinner cook all day and have a warm and hearty meal that your family will rant and rave about. This is a staple in our home all year round and a family favorite! | main dishes chicken dinner rice main dish mushroom savory | Place 2 small cans of cream of mushroom along with 2 cans of milk into the Crock-Pot® and stir. Place chicken breasts into the Crock-Pot® and sprinkle with salt and pepper to taste. Set the Crock-Pot® on low for 6 to 8 hours. Pull chicken and shred or dice into bite size pieces. We prefer the shredded chicken!Boil 2 cups of water and turn off the heat. Place 2 cups of white rice and cover for 5 minutes. Stir when fluffy and serve with your favorite veggie and/or rolls. |
CincinnatiCoupons | Cincinnati, OH, USA | 4 | 5 Minutes | 6 Hour(s) |
332 | 3 | 2017-11-05 22:18:20 | Main Dishes | 332 | 2017-11-07 22:25:12 | Root Beer BBQ Pulled Pork | 1 (6 to 8 pound) Pork Shoulder1 (12 Ounce) can of Root beer1 onion soup mix1 bottle sweet BBQ sauce Salt/Pepper to taste | Time on Low: 8 to 10 Hours Classic BBQ style pulled pork! Everyone will enjoy this awesome pulled pork. Great for summer days enjoying pulled pork sandwiches at a family picnic! | main dishes dinner pork pulled pork pork shoulder root beer savory | 1. Mix together the root beer and sauce in a bowl. I use a sweeter BBQ sauce because it goes well with the root beer. Don't use Diet Root Beer, you need the sugar in it for the pork.2. Trim the larger chunks of fat as well as the skin off of the pork shoulder. You'll want to leave some of the fat on so that the pork is not too dry.3. Rub the onion soup mix on the pork and put it in the Crock-Pot® Slow Cooker.4. Carefully pour the sauce mixture into the Crock-Pot® Slow Cooker, making sure not to remove the rub from the pork.5. Cook on Low for 8-10 hours (or really up to 12 if you want). 6. Remove the pork from the Crock-Pot® Slow Cooker, using 2 forks shred the meat. Pick off chunks of fat as you find them and dispose of them.7. Pour out all but 1 cup of the juice in the slow cooker. Mix that remaining cup with the rest of the barbecue sauce and return pork to the Crock-Pot® Slow Cooker. 8. Mix pulled pork and sauce together to coat. Cook on high for 20 minutes. 9. Serve on rolls or on its own |
gDNY | Brooklyn, NY, USA | 8 | 40 Minutes | 8 Hour(s) |
333 | 3 | 2017-11-05 22:18:20 | Main Dishes | 333 | 2017-11-07 22:25:26 | Chicken Caesar Salad Sandwiches | 1 ½ Pounds boneless skinless chicken breasts ¾ Cup caesar salad dressing 1 Teaspoon dried parsley Dash of pepper ¼ Cup fresh parmesan cheese Rolls for sandwiches Romaine Lettuce Parmesan Cheese for garnishing | Time on High: 4 to 5 Hours Time on Low: 6 to 7 Hours We love this recipe because we can eat these sandwiches hot or cold. This would be great for a pot luck or a summer dinner! | main dishes chicken main dish sandwich caesar savory | Add the chicken, salad dressing, parsley, pepper, and cheese to a large your Crock-Pot® slow cooker. Serve on rolls with lettuce and cheese. Tip – Add the Romaine lettuce to the bottom of the bun so the juices don’t soak into the bread and make it soggy. | Janellcp | Tampa, FL, USA | 4 to 6 | 5 Minutes | 4 Hour(s) |
336 | 3 | 2017-11-05 22:18:20 | Main Dishes | 336 | 2017-11-07 22:25:38 | Delicious Slow Cooked Carnitas | 2 ½ Pounds pork butt or pork shoulder (the more fat, the better)2 to 3 oranges4 cups lard or bacon fat 1 package of Taco Seasoning | Time on High: 6-7 hours This moist and mouth watering carnitas is sure to please. Cooking the meat in lard or bacon fat in a slow cooker for hours ensures deep flavors. You'll be surprised by the delicious end results, not to mention this is very easy to make. | main dishes pork cuban burritos tacos savory | Cut the pork into large chunks (3 Inches by 3 Inches is good). Put the chunks in a large zip top baggie and add enough taco seasoning to completely coat the pork cubes. Refrigerate overnight if you have the time. This step adds a ton of flavor to the meat.Remove pork from refrigerator and bring to room temperature. Using a large Crock-Pot® slow cooker add the lard or bacon fat to the crock pot and turn on high. Once the lard/fat has melted, add the pork. Cut the oranges into Quarters. Squeeze some of the juice into the lard/fat and add the rinds. Cover and cook for 6 to 7 hours stirring occasionally.Using a slotted spoon, remove the pork and oranges from the Crock-Pot® slow cooker. You now have the most delicious carnitas you've ever tasted. If you want to crisp the pork, roast for several minutes under the broiler. Makes tacos, burritos and more of your favorites. This is also reminiscent of Cuban pork and could be used in your Cuban dishes calling for pork. |
terrelpsiluvu | Grand Terrace, CA, USA | 6 | 15 Minutes | 6 Hour(s) |
340 | 3 | 2017-11-05 22:18:20 | Main Dishes | 340 | 2017-11-07 22:25:51 | Bacon Ranch Chicken Salad Sandwiches | 4 Boneless, skinless chicken breasts¼ Cup chicken broth5 Teaspoons ranch seasoning & salad dressing mix¼ Cup chicken broth¾ Cup mayonnaise4 Tablespoons chopped bacon pieces2 Stalks celery, choppedToasted bread or roll of your choice | I love chicken salad and this easy homemade version is way better than using store bought or canned chicken. Enjoy! | main dishes chicken bacon main dish celery sandwich salad mayo ranch chicken salad savory | 1. Place chicken breasts in a 5 Quart Crock-Pot® slow cooker.2. Pour broth over chicken and sprinkle with 1 Tablespoon of ranch seasoning & salad dressing mix.3. Cover and cook on LOW for 4 hours.4. After cooking, remove chicken and place on a cutting board.5. Cut chicken into small pieces and/or shred (depending on your preference.)6. Place chicken in a medium-sized bowl and add remaining ranch mix, mayonnaise, bacon pieces and celery.7. Stir well to combine.8. Serve immediately for warm chicken sandwiches or refrigerate for up to one day for a delicious chicken salad sandwich. |
Phoenix, AZ, 85018 | 4 to 6 | 15 Minutes | 4 Hour(s) | |
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