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recipe_image_download.id | recipe_image_download.ts | recipe_image_download.source_content_type | recipe_image_download.hash_file_content | recipe_image_download.size | recipe_image_download.path | recipe_image_download.title | recipe_image_download.access | 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 | 2019-01-27 22:44:16 | image/jpeg | 5e63f7899dc35762c6dcf7b1be365fe45c6b16a4 | 73711 | /5e/63/f7/89/5e63f7899dc35762c6dcf7b1be365fe45c6b16a4.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/5e/63/f7/89/5e63f7899dc35762c6dcf7b1be365fe45c6b16a4.jpg | 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 | 2019-01-27 22:44:51 | image/jpeg | 4d2b751c0c60349b4904c6a52fa69340abdc4685 | 35583 | /4d/2b/75/1c/4d2b751c0c60349b4904c6a52fa69340abdc4685.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/4d/2b/75/1c/4d2b751c0c60349b4904c6a52fa69340abdc4685.jpg | 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 | 2019-01-27 22:45:04 | image/jpeg | e92417119ae51031ce64baa4a94ec31e4a5ff775 | 89370 | /e9/24/17/11/e92417119ae51031ce64baa4a94ec31e4a5ff775.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/e9/24/17/11/e92417119ae51031ce64baa4a94ec31e4a5ff775.jpg | 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 | 2019-01-27 22:45:12 | image/jpeg | b33e7a3dde3df1feb42ae416c9538724c4abc6cb | 54118 | /b3/3e/7a/3d/b33e7a3dde3df1feb42ae416c9538724c4abc6cb.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/b3/3e/7a/3d/b33e7a3dde3df1feb42ae416c9538724c4abc6cb.jpg | 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 | 2019-01-27 22:45:15 | image/jpeg | f579f4b25380c11f4482356e167e000e23c18778 | 52159 | /f5/79/f4/b2/f579f4b25380c11f4482356e167e000e23c18778.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f5/79/f4/b2/f579f4b25380c11f4482356e167e000e23c18778.jpg | 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 | 2019-01-27 22:45:26 | image/jpeg | 026b21e56121daf5694ad2c8db3f9fab74d783ea | 26591 | /02/6b/21/e5/026b21e56121daf5694ad2c8db3f9fab74d783ea.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/02/6b/21/e5/026b21e56121daf5694ad2c8db3f9fab74d783ea.jpg | 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 | 2019-01-27 22:45:28 | image/jpeg | 5e028a6b92ff37099d8caa04b43498602eac3cb0 | 77045 | /5e/02/8a/6b/5e028a6b92ff37099d8caa04b43498602eac3cb0.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/5e/02/8a/6b/5e028a6b92ff37099d8caa04b43498602eac3cb0.jpg | 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 | 2019-01-27 22:45:39 | image/jpeg | 62b3c40d498edacd0e4b9357a4b45d37a7798a98 | 77958 | /62/b3/c4/0d/62b3c40d498edacd0e4b9357a4b45d37a7798a98.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/62/b3/c4/0d/62b3c40d498edacd0e4b9357a4b45d37a7798a98.jpg | 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 | 2019-01-27 22:45:43 | image/jpeg | f3dd8257d6beef97b2872b23ae5bf482475e867d | 91861 | /f3/dd/82/57/f3dd8257d6beef97b2872b23ae5bf482475e867d.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f3/dd/82/57/f3dd8257d6beef97b2872b23ae5bf482475e867d.jpg | 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 | 2019-01-27 22:45:48 | image/jpeg | 1e5bffef38063cd43421648e7cd63a4911c63f4c | 91979 | /1e/5b/ff/ef/1e5bffef38063cd43421648e7cd63a4911c63f4c.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/1e/5b/ff/ef/1e5bffef38063cd43421648e7cd63a4911c63f4c.jpg | 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 | 2019-01-27 22:45:55 | image/jpeg | fea804b63b9e23dfa7c4adba67c7df6b7fa35ba2 | 42486 | /fe/a8/04/b6/fea804b63b9e23dfa7c4adba67c7df6b7fa35ba2.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/fe/a8/04/b6/fea804b63b9e23dfa7c4adba67c7df6b7fa35ba2.jpg | 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 | 2019-01-27 22:46:06 | image/jpeg | 8dfb31b2ab1043648856068793d94792219b38bd | 66144 | /8d/fb/31/b2/8dfb31b2ab1043648856068793d94792219b38bd.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/8d/fb/31/b2/8dfb31b2ab1043648856068793d94792219b38bd.jpg | 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) | ||
13 | 2019-01-27 22:46:08 | image/jpeg | ed6161efa4dbe2f41782b1302494dba681ae318b | 52708 | /ed/61/61/ef/ed6161efa4dbe2f41782b1302494dba681ae318b.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/ed/61/61/ef/ed6161efa4dbe2f41782b1302494dba681ae318b.jpg | 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 | 2019-01-27 22:46:16 | image/jpeg | 4009729330c17cd72b812b4eb54d3283576e37f7 | 72270 | /40/09/72/93/4009729330c17cd72b812b4eb54d3283576e37f7.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/40/09/72/93/4009729330c17cd72b812b4eb54d3283576e37f7.jpg | 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 | 2019-01-27 22:46:23 | image/jpeg | 7ccaca79936d3ae907bca89e688ef14ef9b2cc2d | 39880 | /7c/ca/ca/79/7ccaca79936d3ae907bca89e688ef14ef9b2cc2d.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/7c/ca/ca/79/7ccaca79936d3ae907bca89e688ef14ef9b2cc2d.jpg | 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 | 2019-01-27 22:46:26 | image/jpeg | 9790b915b8cc88218fe0b9252f09fcba09c824a7 | 56314 | /97/90/b9/15/9790b915b8cc88218fe0b9252f09fcba09c824a7.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/97/90/b9/15/9790b915b8cc88218fe0b9252f09fcba09c824a7.jpg | 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 | 2019-01-27 22:46:32 | image/jpeg | f02877e57755c65af7b6e43d3a836284df5441ca | 99040 | /f0/28/77/e5/f02877e57755c65af7b6e43d3a836284df5441ca.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f0/28/77/e5/f02877e57755c65af7b6e43d3a836284df5441ca.jpg | 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 | 2019-01-27 22:46:35 | image/jpeg | d219b5df54a86d6a84238bc1c953dbfd878f8088 | 43619 | /d2/19/b5/df/d219b5df54a86d6a84238bc1c953dbfd878f8088.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/d2/19/b5/df/d219b5df54a86d6a84238bc1c953dbfd878f8088.jpg | 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 | 2019-01-27 22:46:43 | image/jpeg | fa5b0bb0c242f2bed1679e42a639fd811876c97a | 55931 | /fa/5b/0b/b0/fa5b0bb0c242f2bed1679e42a639fd811876c97a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/fa/5b/0b/b0/fa5b0bb0c242f2bed1679e42a639fd811876c97a.jpg | 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 | 2019-01-27 22:46:45 | image/jpeg | bad314e65737cff778ad5f9ec598109ad67affaf | 49724 | /ba/d3/14/e6/bad314e65737cff778ad5f9ec598109ad67affaf.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/ba/d3/14/e6/bad314e65737cff778ad5f9ec598109ad67affaf.jpg | 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 | 2019-01-27 22:46:53 | image/jpeg | 93fdc9595e39912f4e683681922df2cd493645dd | 70599 | /93/fd/c9/59/93fdc9595e39912f4e683681922df2cd493645dd.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/93/fd/c9/59/93fdc9595e39912f4e683681922df2cd493645dd.jpg | 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 | 2019-01-27 22:46:58 | image/jpeg | c30807f36b21bd401a64d192dfb17ec554ac757f | 31440 | /c3/08/07/f3/c30807f36b21bd401a64d192dfb17ec554ac757f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c3/08/07/f3/c30807f36b21bd401a64d192dfb17ec554ac757f.jpg | 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 | 2019-01-27 22:47:07 | image/jpeg | 695921e196956af6c36eccbc1e219734869f43d9 | 147622 | /69/59/21/e1/695921e196956af6c36eccbc1e219734869f43d9.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/69/59/21/e1/695921e196956af6c36eccbc1e219734869f43d9.jpg | 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 | ||
24 | 2019-01-27 22:47:15 | image/jpeg | e36209ced0bc5b6010be57b6bbce9bec58797adb | 39685 | /e3/62/09/ce/e36209ced0bc5b6010be57b6bbce9bec58797adb.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/e3/62/09/ce/e36209ced0bc5b6010be57b6bbce9bec58797adb.jpg | 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) | |
25 | 2019-01-27 22:47:24 | image/jpeg | f63e596c845ba9061bc35b9acbae2bfe5949920e | 109382 | /f6/3e/59/6c/f63e596c845ba9061bc35b9acbae2bfe5949920e.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f6/3e/59/6c/f63e596c845ba9061bc35b9acbae2bfe5949920e.jpg | 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) | |
26 | 2019-01-27 22:47:27 | image/jpeg | 3faa384a61222b6fd4c2f29ff57b441c5dad5c36 | 137246 | /3f/aa/38/4a/3faa384a61222b6fd4c2f29ff57b441c5dad5c36.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/3f/aa/38/4a/3faa384a61222b6fd4c2f29ff57b441c5dad5c36.jpg | 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) | |
27 | 2019-01-27 22:47:32 | image/jpeg | d3f05f8125aba518e7569d4e963d23291886f286 | 14752 | /d3/f0/5f/81/d3f05f8125aba518e7569d4e963d23291886f286.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/d3/f0/5f/81/d3f05f8125aba518e7569d4e963d23291886f286.jpg | 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) | |
28 | 2019-01-27 22:47:37 | image/jpeg | 6949b9cd324561918a9e1be5968ea6987f88b747 | 28918 | /69/49/b9/cd/6949b9cd324561918a9e1be5968ea6987f88b747.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/69/49/b9/cd/6949b9cd324561918a9e1be5968ea6987f88b747.jpg | 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) | |
29 | 2019-01-27 22:47:47 | image/jpeg | 8a6fe0d0370fb1354c42b707a200801932be606c | 107779 | /8a/6f/e0/d0/8a6fe0d0370fb1354c42b707a200801932be606c.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/8a/6f/e0/d0/8a6fe0d0370fb1354c42b707a200801932be606c.jpg | 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) | |
30 | 2019-01-27 22:47:53 | image/jpeg | 6a97b2a7ed41f8a76511958106b1b5094a1ace2f | 85135 | /6a/97/b2/a7/6a97b2a7ed41f8a76511958106b1b5094a1ace2f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/6a/97/b2/a7/6a97b2a7ed41f8a76511958106b1b5094a1ace2f.jpg | 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) | |
31 | 2019-01-27 22:48:04 | image/jpeg | 45869bad856057fdf788bce10d0993ec3b00652e | 116507 | /45/86/9b/ad/45869bad856057fdf788bce10d0993ec3b00652e.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/45/86/9b/ad/45869bad856057fdf788bce10d0993ec3b00652e.jpg | 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) | |
32 | 2019-01-27 22:48:11 | image/jpeg | 771e2516a6cfa8007328948d156a38869db788a4 | 19479 | /77/1e/25/16/771e2516a6cfa8007328948d156a38869db788a4.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/77/1e/25/16/771e2516a6cfa8007328948d156a38869db788a4.jpg | 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) | |
33 | 2019-01-27 22:48:15 | image/jpeg | fd7b544d6555bcf09e53ce09123ec0c121f32aff | 11833 | /fd/7b/54/4d/fd7b544d6555bcf09e53ce09123ec0c121f32aff.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/fd/7b/54/4d/fd7b544d6555bcf09e53ce09123ec0c121f32aff.jpg | 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) | |||
34 | 2019-01-27 22:48:26 | image/jpeg | 460c7eb9f0143935bfa475c64e21197a35164a85 | 38442 | /46/0c/7e/b9/460c7eb9f0143935bfa475c64e21197a35164a85.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/46/0c/7e/b9/460c7eb9f0143935bfa475c64e21197a35164a85.jpg | 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) | |
35 | 2019-01-27 22:48:30 | image/jpeg | c80bd921d34a0258f0f8797d9120e7bb126c813d | 23864 | /c8/0b/d9/21/c80bd921d34a0258f0f8797d9120e7bb126c813d.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c8/0b/d9/21/c80bd921d34a0258f0f8797d9120e7bb126c813d.jpg | 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) | |
36 | 2019-01-27 22:48:41 | image/jpeg | 2fd2c98b1b8910a2bff52907f8fd08261c92b147 | 46564 | /2f/d2/c9/8b/2fd2c98b1b8910a2bff52907f8fd08261c92b147.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/2f/d2/c9/8b/2fd2c98b1b8910a2bff52907f8fd08261c92b147.jpg | 40 | 2017-11-07 22:02:30 | Italian Tomato and Meat Sauce | 1 1/2 Pounds ground chuck, browned 1 Cup onion, chopped 2 Cloves garlic 14 1/2 Ounces tomatoes, canned 12 Ounces tomato paste, canned 1 Bay leaf 2 Stalks celery, chopped 1 Teaspoon salt 2 Teaspoons dried oregano leaves | Time on High: 6 to 8 hours Time on Low: 8 to 10 hours | italian side dishes beef tomato sauce chuck ground chuck savory | Put all ingredients in Crock-Pot® stoneware. Stir thoroughly.Cover and cook on low 8 to 10 hours or high 6 to 8 hours. | 4 to 6 | 15 Minutes | 6 Hour(s) | |||
37 | 2019-01-27 22:48:53 | image/jpeg | 8584cf64af094732e87e506eb96a9b5f52104d15 | 146562 | /85/84/cf/64/8584cf64af094732e87e506eb96a9b5f52104d15.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/85/84/cf/64/8584cf64af094732e87e506eb96a9b5f52104d15.jpg | 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) | |
38 | 2019-01-27 22:49:00 | image/jpeg | 435a96101774e751b3c88b1b6f5303ea05b09091 | 91262 | /43/5a/96/10/435a96101774e751b3c88b1b6f5303ea05b09091.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/43/5a/96/10/435a96101774e751b3c88b1b6f5303ea05b09091.jpg | 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) | |||
39 | 2019-01-27 22:49:07 | image/jpeg | 9f6fded7f367837abe1bc322885476636698cc8e | 101652 | /9f/6f/de/d7/9f6fded7f367837abe1bc322885476636698cc8e.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/9f/6f/de/d7/9f6fded7f367837abe1bc322885476636698cc8e.jpg | 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) | |||
40 | 2019-01-27 22:49:18 | image/jpeg | a8d91c0c9e683fd60f4a9e7287c7f73825a90f66 | 43785 | /a8/d9/1c/0c/a8d91c0c9e683fd60f4a9e7287c7f73825a90f66.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/a8/d9/1c/0c/a8d91c0c9e683fd60f4a9e7287c7f73825a90f66.jpg | 45 | 2017-11-07 22:03:20 | Baked Beans | 5 Slices bacon 32 Ounces baked beans, canned, drained 1/2 Green pepper, chopped 1/2 Onion, chopped 1 1/2 Teaspoons mustard 1 Cup ketchup 1/2 Cup barbecue sauce 1/2 Cup brown sugar | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours | side dishes side dish bacon brown sugar tailgate barbecue baked beans cookout tangy | Add all ingredients to Crock-Pot® slow cooker.Cover; cook on Low 6 to 8 hours or High 3 to 4 hours. | 6 to 8 | 10 Minutes | 6 Hour(s) | |||
41 | 2019-01-27 22:49:21 | image/jpeg | eac42ba6f9fa2de4ad261d7ea5ae5725dfdd8b2a | 158806 | /ea/c4/2b/a6/eac42ba6f9fa2de4ad261d7ea5ae5725dfdd8b2a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/ea/c4/2b/a6/eac42ba6f9fa2de4ad261d7ea5ae5725dfdd8b2a.jpg | 47 | 2017-11-07 22:03:33 | Shortcut Brunswick Stew | 1 Large onion3 Boneless skinless chicken breasts (about 1 1/2 Pounds) washed and seasoned with salt and pepper, to taste3 Cups frozen diced potatoes2 Cups frozen lima beans2 Cups frozen corn2 Cans (15 Ounces) lima beans (juice drained)2 Cans creamed corn (15 Ounces) 2 Cans of diced tomatoes (15 Ounces)1 Cup tomato juice1 Cup Chicken stock1 Tablespoon Texas Pete1/4 Cup sugar1/2 Stick of butter1 Teaspoon of salt |
Time on High: 4 to 5 Hours Time on Low: 8 to 10 Hours The southern classic Brunswick stew. Featuring lean chicken, tomatoes, potatoes, corn, and lima beans. Easily slow cooked to perfection in your Crock-Pot®. | side dishes chicken stew southern lima beans potato tomato juice savory | 1. Spray Crock-Pot® with non-stick spray 2. Chop onion into a dice, spread on bottom of Crock-Pot® 3. Place chicken breasts on top of onion 4. Layer frozen potatoes, lima beans, and corn on top of chicken 5. pour canned creamed corn, lima beans, and finally tomatoes on top of frozen vegetables. 6. Pour chicken stock and tomato juice on top of canned vegetables 7. Cook 4 to 5 hours on high, 8 to 10 Hours on low. 8. 1 hour before cooking stops, remove chicken and shred, place to the side 9. Add butter, sugar, texas pete, and salt. Stir. 10. Stir chicken back into stew, continue cooking for last hour. |
Fergie | Cape Hatteras, NC, USA | 8 to 10 | 15 Minutes | 4 Hour(s) | |
42 | 2019-01-27 22:49:25 | image/jpeg | c9e28d2246f8cdb63caa0c67fe411ca07194dcc6 | 79502 | /c9/e2/8d/22/c9e28d2246f8cdb63caa0c67fe411ca07194dcc6.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c9/e2/8d/22/c9e28d2246f8cdb63caa0c67fe411ca07194dcc6.jpg | 48 | 2017-11-07 22:04:09 | Poblano Creamed Corn | 2 Whole poblano Peppers (roasted, peeled, and chopped) 2 Pounds Frozen Corn 11 Ounces Cream Cheese (I use 1/3 less fat) 4 Tablespoons butter 3 Tablespoons chicken broth (or water) 6 Slices of American Cheese (or 6 Ounces of other cheese) 1 Teaspoon Salt 1 Teaspoon course ground pepper 2 Teaspoons crushed red pepper (or more to taste) 2 Tablespoon of Chopped Jalapenos (optional, or more to taste) |
Time on High: 3 to 4 Hours Time on Low: 4 to 5 Hours This is my original recipe and may be the best creamed corn you'll ever eat. It's such a treat, I hesitate to even give away my secret! You can make this as mild or spicy as you like, but I like a recipe that bites back, just a little. :) This is a great recipe for large groups and, or freezes well for later use. | side dishes corn side dish peppers poblano creamed corn savory | Brush Poblano Peppers lightly with olive oil. Roast in 350 degree oven for 20 minutes (or until outer skin begins to peel up). Remove from oven, place in airtight bag until cool. Peel to remove the outer skin, seeds, and stem. Chop into small pieces.Combine with remaining ingredients in your Crock-Pot® and stir. Cook 4 to 5 hours on low. Stir occasionally and stir well before serving.Optional: roast extra Poblano peppers and cut lengthwise in half to create edible serving dishes for the corn. Reduce cooking time to 15 minutes for serving peppers so they better hold their shape. Garnish with a Cayenne or Red Pepper Flakes. |
Kristin2012 | Fort Lauderdale, FL, USA | 15 to 20 | 20 Minutes | 3 Hour(s) | |
43 | 2019-01-27 22:49:33 | image/jpeg | 416d672708ef63142fc8ce5ce4959acfc0209edf | 107938 | /41/6d/67/27/416d672708ef63142fc8ce5ce4959acfc0209edf.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/41/6d/67/27/416d672708ef63142fc8ce5ce4959acfc0209edf.jpg | 49 | 2017-11-07 22:04:21 | Crock-Pot® Slow Cooker Banana Cake | 3 to 4 very ripe bananas; mashed Juice of two lemon wedges 3 Eggs 1 Teaspoon Vanilla 3/4 Cup of butter, softened 1½ Cups Honey (or 2 cups white sugar, if preferred) 1½ Cups Almond Milk (or milk of your choice) 3 Cups Flour 1½ Teaspoon baking soda Pinch of saltYour favorite Cream Cheese Frosting | Time on High: 3 Hours Time on Low: 4 Hours I recently needed to use up some VERY ripe bananas at my house and instead of my same-old-banana bread recipe; I kicked it up a notch and made BANANA CAKE! I brought this to the neighborhood Bunco game, and everyone loved this and took home leftovers. NOTE: If you want to top with sliced bananas, do so just before serving or they will turn brown. |
desserts dessert casserole banana cake | 1. Grease a Crock-Pot® Casserole Crock™ Slow Cooker with non-stick spray. 2. Combine flour, baking soda, and salt in a medium bowl; set aside 3. In a small bowl, mash bananas and lemon juice together; set aside. 4. In a large bowl, using a mixer, cream the butter and honey. 5. Add eggs and mix well. 6. Stir in Vanilla and then Milk. 7. Gradually add in the flour mixture. 8. Once combined, stir in the mashed bananas. 9. Pour into the greased Crock-Pot® Casserole Crock™ Slow Cooker. 10. Cover; cook on Low for 4 hours or on High for 3 hours. (Or until center of cake no longer looks gooey). (Note: If using an oval slow cooker, add 1 hour to the High cook time and 2 hours to the Low cook time)11. Uncover and let cake cool. 12. Once completely cooled, ice cake with your favorite Cream Cheese Frosting and if desired, top with sliced bananas and walnuts. |
CrockPotGirl | Phoenix, AZ, USA | 12 | 15 Minutes | 3 Hour(s) | |
44 | 2019-01-27 22:49:40 | image/jpeg | 22c40e6416eafddc7cf441bc6ab658bb66c2ef92 | 14381 | /22/c4/0e/64/22c40e6416eafddc7cf441bc6ab658bb66c2ef92.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/22/c4/0e/64/22c40e6416eafddc7cf441bc6ab658bb66c2ef92.jpg | 50 | 2017-11-07 22:04:45 | Bread Pudding with Peaches & Pecans | 1 Loaf of day old french bread (Cubed)4 Tablespoons cubed butter8 Eggs1 1/2 Cups each of heavy cream & milk1 1/2 Cups of sugar2 Teaspoon vanilla extract1 Can of peaches (chopped)1/2 Cup of pecans1 1/2 Teaspoons each nutmeg and cinnamon | Time on High: 2 hours Time on Low: 30 minutes uncovered This is an excellent bread pudding, perfect for parties or entertaining. I love it served warm with ice cream or whip cream. This recipe is perfect for those who do not like raisins. Super simple and super delicious! | desserts bread dessert sweet pudding peaches pecans | Spray your Crock-Pot® slow cooker with a non-stick sprayPlace cubed bread, peaches, nuts and butter into the stoneware.Hand whisk eggs, heavy cream, milk, sugar, vanilla, nutmeg, and cinnamon until well blended.Pour mixture over the bread and cover for 2 hours on high, for the last 30 min uncover and let it cook on high. (mush bread down so liquid covers)My sauce is super easy, it just sweetened condensed milk (1 can) and peach schnapps (1/4 Cup) cook for about 5 minutes in a small sauce pan. |
Meika34 | Rowlett, TX, USA | 10 to 12 | 15 Minutes | 2 Hour(s) | |
45 | 2019-01-27 22:49:48 | image/jpeg | 0c45bb49322311bf92540571e2a8a2b5c09766d6 | 31128 | /0c/45/bb/49/0c45bb49322311bf92540571e2a8a2b5c09766d6.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/0c/45/bb/49/0c45bb49322311bf92540571e2a8a2b5c09766d6.jpg | 53 | 2017-11-07 22:04:55 | Mini Salted Caramel Mocha Cheesecakes | Mocha cheesecake:3/4 Cup ground chocolate graham crackers or chocolate wafers1/2 Stick (4 tablespoons) butter, melted1/3 Cup sugar8 Ounces cream cheese, softened1 Large egg1 Ounce bittersweet chocolate, melted and slightly cooled1/2 Teaspoon pure vanilla extract1/2 Teaspoon instant coffee1/8 Teaspoon saltSalted caramel:4 Tablespoons unsalted butter1 Cup brown sugar, packed1/2 Cup heavy whipping cream1/2 Teaspoon sea salt or kosher salt1 Tablespoon pure vanilla extract Whipped cream for serving (optional) |
Time on High: 1 1/2 Hours Time on Low: 2 to 3 Hours A rich mocha cheesecake with a crunchy chocolate crust is topped with a creamy salted caramel sauce. The cheesecakes are cooked in small jars, making perfect individual desserts for your next dinner party. Add a dollop of whipped cream and drizzle some extra salted caramel sauce on top for an extra special treat. | desserts dessert chocolate sweet vanilla cheesecake caramel mocha | Lightly coat six 4 Ounce jars with non-stick spray. Mix ground chocolate crackers or wafers with butter, then add a heaping tablespoon to each jar. Push down crust into an even layer. Repeat with remaining jars and set aside.In a large bowl, beat sugar and cream cheese until smooth. Mix in egg, then mix in chocolate, vanilla, instant coffee, and salt. Pour filling into each jar until 3/4 full and place them into Crock-Pot® slow cooker. Carefully pour hot water around the jars until they are 3/4 submerged. Cover and cook on high for 1 1/2 hours. When done, they should be solid. Remove from Crock-Pot® slow cooker and refrigerate for 2 hours.To make salted caramel, add butter, brown sugar, heavy whipping cream, and salt to a medium saucepan. Cook over medium-low heat for 7 minutes, whisking occasionally. Add the vanilla and cook 1 more minute to thicken further. Pour caramel into a jar, then refrigerate until cold.When ready to serve, pour salted caramel sauce, and whipped cream over each cheesecake. |
52kitchenadventures | Sacramento, CA, USA | 4 to 6 | 30 Minutes | 1 Hour(s) | |
46 | 2019-01-27 22:49:59 | image/jpeg | a1cb35d299e6024e5e99b4917fd45683e49f906f | 22272 | /a1/cb/35/d2/a1cb35d299e6024e5e99b4917fd45683e49f906f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/a1/cb/35/d2/a1cb35d299e6024e5e99b4917fd45683e49f906f.jpg | 54 | 2017-11-07 22:05:09 | Chocolate Hazelnut Bread Pudding | 1 Loaf cubed Italian bread (set out overnight) 5 Eggs beaten 1 Cup melted chocolate chips 1/2 Stick melted butter 1 1/2 Tablespoons unsweetened cocoa powder 2 Teaspoons of vanilla extract 1 Teaspoon of hazelnut extract 2 Cups of granulated sugar, 1/2 cup for separate mixture 1 Cup of milk 2 Cups of hazelnut coffee creamer (reserve 1 cup) 1 Cup of evaporated milk | Time on High: 2 hours Time on Low: 30 minutes This is a ridiculously rich and decadent dessert that is sure to satisfy the cravings of any true chocolate lover. This dessert can be served warm or slightly frozen if you are in the mood for something a little different. Serve with whipped cream, a sprinkle of chocolate chips, and a sprig of mint as a garnish. | desserts bread dessert chocolate milk sweet pudding hazelnut | 1. Mix together eggs, sugar, milk, vanilla, and hazelnut flavoring into a bowl. 2. In a separate bowl, mix melted chocolate, cocoa powder, and 1 cup of hazelnut cream. 3. Pour both mixtures over cubed bread, gently folding in all ingredients thoroughly. 4. Add mixture to Crock-Pot® slow cooker and cover, allowing to cook on High for 2 hours. 5. Switch temperature to Low for the last 30 minutes. |
TheBride | Lindenwold, NJ, USA | 8 | 20 Minutes | 2 Hour(s) | |
47 | 2019-01-27 22:50:03 | image/jpeg | 725fb2f16e2f16a91085497f1d268a704eaab42c | 20043 | /72/5f/b2/f1/725fb2f16e2f16a91085497f1d268a704eaab42c.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/72/5f/b2/f1/725fb2f16e2f16a91085497f1d268a704eaab42c.jpg | 55 | 2017-11-07 22:05:22 | Decadent Slow Cooker Brownies | 2 Cups Bittersweet Chocolate1 Cup Butter (unsalted)2 Cup Sugar4 Large Eggs (room temp)2 Teaspoon Vanilla Extract2 Cup Flour¼ Teaspoon Baking PowderCrushed Candy Canes, optional | Time on Low: 4 to 5 Hours I recently trained with a well-known pastry chef and she shared a secret with me - use real chocolate pieces instead of cocoa powder when making desserts. What a difference this has made! This brownie recipe was inspired from my time with Chef Susan. These Decadent Brownies are super moist from slow cooking in our Crock-Pot® Casserole Crock™ and are so rich. |
desserts dessert chocolate sweet brownies | 1. Grease a Casserole Crock™ or other large Crock-Pot® slow cooker with non-stick spray.2. Melt chocolate and butter together in a small bowl, using 15 second increments in the microwave (stir every 15 seconds until smooth)3. Set mixture aside to cool while you prep other ingredients4. Whisk sugar, eggs, and vanilla in a medium bowl until well blended5. Add chocolate mixture and stir until well combined and smooth.6. Sift flour and baking soda together and pour into chocolate mixture.7. Gently stir just until combined - do not over mix!8. Pour brownie mixture into the greased Crock-Pot® slow cooker and even out with a spatula.9. Optional: Sprinkle crushed candy canes or peppermint pieces over top.10. Cover and Cook on LOW for 4 to 5 hours or until done.11. Remove lid and cool completely before cutting.12. Cut into bars just prior to serving. Sprinkle with sifted powdered sugar for garnish. Happy Crocking! |
CrockPotGirl | Phoenix, AZ, USA | 15 brownies | 10 Minutes | 4 Hour(s) | |
48 | 2019-01-27 22:50:07 | image/jpeg | 712562c1ac3df9a26f30177fc261b5f8721cf909 | 135310 | /71/25/62/c1/712562c1ac3df9a26f30177fc261b5f8721cf909.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/71/25/62/c1/712562c1ac3df9a26f30177fc261b5f8721cf909.jpg | 56 | 2017-11-07 22:05:35 | Brownie Bottoms | 1 Cup brown sugar1 1/2 Cups water1/4 Cup cocoa powder5 Cups brownie mix, packaged5 1/2 Ounces instant chocolate pudding mix, packaged1 Cup milk chocolate chips4 Eggs1/4 Cup butter, melted1 Cup water | Time on High: 1 1/2 Hours Time on Low: 2 1/2 Hours Brownies are easy and delicious when made in your Crock-Pot® slow cooker. This is great for summer time, because you don't have to heat up your hole kitchen by using your oven! | desserts dessert chocolate sweet treats brownie sweet | In a saucepan, combine brown sugar, ¾ cups water, and cocoa. Bring to a boil. Combine remaining ingredients in a bowl. Spread this mixture in the slow cooker. Pour mixture from saucepan over all. Cover; cook on High for 1 ½ hours. | 4 to 6 | 15 Minutes | 2 Hour(s) | |||
49 | 2019-01-27 22:50:10 | image/jpeg | 1eafa90ad390dfe77fe24a105ac2bb6a094fc481 | 46077 | /1e/af/a9/0a/1eafa90ad390dfe77fe24a105ac2bb6a094fc481.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/1e/af/a9/0a/1eafa90ad390dfe77fe24a105ac2bb6a094fc481.jpg | 57 | 2017-11-07 22:05:45 | Dark Chocolate Fondue and Banana Pain Perdu | 17 1/2 Ounces dark chocolate 8 1/2 Ounces milk 10 1/2 Ounces Brioche vendéenne 8 1/2 Ounces cream 2 Eggs 2 Egg yolks 2 1/3 Ounces sugar 5 1/3 Ounces bananasGreat and easy Fondue at home! | Time on High: 10 minutes Time on Low: 25 minutes | desserts dessert chocolate sweet fondue banana brioche dark chocolate | Cut the brioche into thick slices. Soak the slices in the eggnog (milk, crème, egg yolks and sugar).Slice the bananas.Put it all in the oven in an au gratin dish, bake for about 20 minutes at 320º. Cool over night.The next day, cut the pain perdu into cubes ready to be dipped in the hot chocolate either with a fork or brochettes.An hour before serving, cut the chocolate into small pieces, place it in the Crock-Pot® slow cooker and melt it on High. Once melted, keep warm. |
2 to 4 | 30 Minutes | 10 Minutes | |||
50 | 2019-01-27 22:50:18 | image/jpeg | 0153eb4c7d1ed6d432086e9f3ce86cea303344c9 | 21478 | /01/53/eb/4c/0153eb4c7d1ed6d432086e9f3ce86cea303344c9.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/01/53/eb/4c/0153eb4c7d1ed6d432086e9f3ce86cea303344c9.jpg | 58 | 2017-11-07 22:05:55 | Cinnamon Roll and Sweet 'Tater Gratin | 3 pounds sweet potato, peeled and cut into 1/4 inch thick rounds3/4 Cup Parmesan cheese, grated1 Cup of heavy cream1 Teaspoon salt1/2 Teaspoon black pepper1/4 to 1/2 Teaspoon cayenne4 Tablespoon butternon-stick spray1 Package prepared cinnamon roll dough (12.4 oz can) | Time on High: 4 Being close to East Texas and Louisiana, we have plenty of access to sweet potatoes year-round. This gratin showcases one of my favorite veggies with rich layers of savory sweet potato and cream, topped with a sweet cinnamon roll layer. The recipe uses prepared cinnamon roll dough, so the dish comes together quickly. Just slow cook for four hours, and you'll be rewarded with a decadent side dish that's good enough for company. |
desserts sweet sweet potatoes cinnamon rolls gratin | 1. Spray inside of Crock-Pot® slow cooker with cooking spray.2. Arrange 1/3 of the sweet potatoes on bottom of Crock-Pot® slow cooker, overlapping slightly. Top with 1/4 Cup of Parmesan.3. Repeat sweet potato/Parmesan layer 2 more times.4. In a bowl, combine cream, salt, pepper and cayenne. Pour mixture over potatoes.5. Dot with 2 Tablspoons of butter.6. Open package of cinnamon roll dough and set packaged icing aside.7. Remove a cinnamon roll from the can and unroll into long strip. With the flat side down, starting in center of the potatoes, wind the cinnamon roll into a circle. Make sure the edges meet so no potato shows through. Repeat with remaining dough, starting each strip where the last one ended. It should look like a bulls eye. Dot the top of the dough with the remaining 2 Tablespoon of butter.8. Place lid on Crock-Pot® slow cooker, cook on high for 4 hrs.9. Turn Crock-Pot® slow cooker off and drizzle gratin with packaged icing.10. Let sit, uncovered, for 15 minutes before serving. |
Missy1997 | Houston, TX, USA | 10 | 15 Minutes | 4 Hour(s) | |
51 | 2019-01-27 22:50:24 | image/jpeg | 614e5af2ada5dc4415ba806402ea19d36c68a173 | 20571 | /61/4e/5a/f2/614e5af2ada5dc4415ba806402ea19d36c68a173.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/61/4e/5a/f2/614e5af2ada5dc4415ba806402ea19d36c68a173.jpg | 59 | 2017-11-07 22:06:05 | Apple Pecan Bread Pudding | 8 Cups day old bread, cubed3 Cups Granny Smith apples, peeled cored and cubed1 Cup chopped pecans8 Whole eggs1 Can evaporated milk1/2 Cup apple cider or apple juice1 Cup packed light brown sugar2 Teaspoons ground cinnamon1 Teaspoon ground nutmeg1/2 Teaspoon ground allspice1/2 Teaspoon salt1 Teaspoon vanilla extract | Time on High: 2 Hours Time on Low: 3 to 4 Hours This dessert is made from day old bread, Granny Smith Apples, and evaporated milk for a twist on an old favorite and had a wonderfully rich taste. | desserts dessert apple sweet pecans bread pudding | 1. Place bread cubes, apples, and pecans in buttered Crock-Pot®.2. Mix remaining ingredients.3. Pour over bread and stir thoroughly.4. Put lid on Crock-Pot® and start cooking on Low for 3 to 4 hours.5. Top with caramel sauce, ice cream, or whipped topping. | Mommyb | Leslie, MO, USA | 6 to 8 | 15 Minutes | 2 Hour(s) | |
52 | 2019-01-27 22:50:35 | image/jpeg | e57ecb30d1a155a6796b7e02be549a8c67b55a44 | 78509 | /e5/7e/cb/30/e57ecb30d1a155a6796b7e02be549a8c67b55a44.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/e5/7e/cb/30/e57ecb30d1a155a6796b7e02be549a8c67b55a44.jpg | 60 | 2017-11-07 22:06:18 | Apple Butter | 3 Pounds cooking apples (Rome recommended)2 Cups granulate sugar1 Tablespoon cinnamon1 Teaspoon ground ginger1 Teaspoon nutmeg | Time on High: 10 to 12 hours Time on Low: 24 hours Homemade Apple Butter is a great gift and delicious on toast. | desserts dessert ginger sweet jam apple butter side | 1. Peel and slice approximately apples.2. Place in Crock-Pot® with sugar and spices.3. Cook on low for approximately 21 hours.4. Use a potato masher to break up apples.5. Place 2 wooden spoons over the top of the Crock-Pot® and place lid on wooden spoons to allow liquid to evaporate and cook approximately 3 hours more.6. Apple butter is ready when no free liquid remains. Apple butter can be canned, refrigerated or frozen. |
Teri | Orlando, FL, USA | 8 to 10 | 15 Minutes | 10 Hour(s) | |
53 | 2019-01-27 22:50:46 | image/jpeg | c5689b96d244eb5c1c59bcee4dd94cb08a5d9577 | 90417 | /c5/68/9b/96/c5689b96d244eb5c1c59bcee4dd94cb08a5d9577.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c5/68/9b/96/c5689b96d244eb5c1c59bcee4dd94cb08a5d9577.jpg | 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) | |||
54 | 2019-01-27 22:50:51 | image/jpeg | 368ecd2635824704b4485f27e70f10e8059c2268 | 24312 | /36/8e/cd/26/368ecd2635824704b4485f27e70f10e8059c2268.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/36/8e/cd/26/368ecd2635824704b4485f27e70f10e8059c2268.jpg | 64 | 2017-11-07 22:06:43 | Classic Beef Stew | 1/4 Cup floursalt and pepper, to taste2 Pounds beef stew meat1 Large onion, sliced1 Pound baby carrot1 Stalk celery, cut into 1 inch pieces1 1/2 Pounds white or red potatoes, peeled, and cut into large chunks2 Cups beef broth1 Tablespoon worcestershire sauce1 Tablespoon soy sauce1 Tablespoon cornstarch2 Tablespoons waterFresh parsley, optional for garnish | Time on High: 6 Hours (if in a rush) Time on Low: 6 to 8 Hours Tasty & Delicious Beef Stew | potatoes carrots beef soy sauce main dish stew soups and stews savory | 1. Mix flour, salt, and pepper in Crock-Pot® slow cooker. Add beef; stir to coat. Add onion, carrots, celery, potatoes, beef broth, Soy sauce, and Worcestershire sauce. Stir to blend. 2. Cover; cook on low for 6 to 8 hours. 3. Mix cornstarch with water and stir into stew. Cover; cook 30 minutes or until carrots are cooked and meat is tender. 4. Top with optional chopped parsley. | Brittany | Austin, TX, USA | 8 | 15 Minutes | 6 Hour(s) | |
55 | 2019-01-27 22:51:02 | image/jpeg | 82c61127576b9f925bd8a9c8cf3b828cfd1b393b | 32916 | /82/c6/11/27/82c61127576b9f925bd8a9c8cf3b828cfd1b393b.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/82/c6/11/27/82c61127576b9f925bd8a9c8cf3b828cfd1b393b.jpg | 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) | |
56 | 2019-01-27 22:51:06 | image/jpeg | b5a8b82dfccf773fb1e5571ece8b55115c74acea | 100992 | /b5/a8/b8/2d/b5a8b82dfccf773fb1e5571ece8b55115c74acea.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/b5/a8/b8/2d/b5a8b82dfccf773fb1e5571ece8b55115c74acea.jpg | 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) | |
57 | 2019-01-27 22:51:12 | image/jpeg | aedabf7167d37eeff894a2915d0aea5b72c3a1db | 110805 | /ae/da/bf/71/aedabf7167d37eeff894a2915d0aea5b72c3a1db.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/ae/da/bf/71/aedabf7167d37eeff894a2915d0aea5b72c3a1db.jpg | 68 | 2017-11-07 22:07:27 | Buffalo Chicken soup | 2 1/2 Pounds of skinless boneless Chicken breast2 Bottles Louisiana Supreme Chicken Wing Sauce1 Pound shredded sharp cheddar cheese1 Quart Half & half8 Tablespoons butter8 Tablespoons flour32 Ounces chicken stock1/2 Cup chopped red onionCelery and blue cheese as much as you like. | Time on High: 2 Hours Time on Low: 2 to 4 Hours This takes the famous Buffalo Chicken and turns it into a very thick soup. If you enjoy buffalo chicken then this is for you. Nothing like this on a cold winter day or to get you going when it is hot outside. | chicken side dish soup spicy main dish buffalo soups and stews | Take the chicken and place in a pan that has a cover. Take one bottle of wing sauce and add it to the chicken. Simmer this until the chicken is cooked. Remove chicken, let chicken cool and when cooled, shred with fork and add to Crock-Pot®. Take the liquid that cooked the chicken and pour that into the Crock-Pot®. Take the same pan and melt butter, add the flour to make a roux. While on low heat, stir until you get a nice nutty smell coming from the mixture. Do not let it get too brown, a nice light roux works good. Once you have a nice roux, add the half and half and stir. Now start to add the cheese until completely melted. When it starts to thicken remove from heat and add to Crock-Pot®. Pour the chicken stock into the crock-pot and mix. You can add the red onion. Do not use any salt when making this. The cheese will add a lot to it. Now take the second bottle of wing sauce and add as needed. I like it warm so I use the whole bottle. |
BuffaloDoug | Holt, MI, USA | 10 to 12 | 45 Minutes | 2 Hour(s) | |
58 | 2019-01-27 22:51:21 | image/jpeg | 1d1e1eaef993807097439089287cac4fee15797f | 79264 | /1d/1e/1e/ae/1d1e1eaef993807097439089287cac4fee15797f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/1d/1e/1e/ae/1d1e1eaef993807097439089287cac4fee15797f.jpg | 69 | 2017-11-07 22:07:40 | White Bean Chicken Chili | 5 Boneless, skinless chicken breasts 3 Cans white kidney beans 1 Jar green salsa1/4 Cup water or chicken broth 2 Packages taco seasoning (mild or spicy your choice) 1 Can chopped tomatoes with garlic and basil Garnish Sour Cream Cheddar Cheese | Time on High: 5 hours Time on Low: 8 hours Perfect Crock-Pot® slow cooker recipe for a crowd or to take to a get together. | chicken soup chili main dish soup and stews salsa soups and stews savory | Poach chicken and place in Crock-Pot® slow cooker with 1/4 cup water or chicken broth,. Place on for High 2 hours or 4 hours on Low, or until cooked. Drain, cool and shred chicken. Add taco seasoning reducing water to 1/2 (according to package directions) mix. Add all ingredients to Crock-Pot® slow cooker.Cook on High for 3 hours or Low for 4 hours. Garnish with sour cream and grated cheddar cheese. |
kitty55 | Oregonia, OH, USA | 8 to 10 | 30 Minutes | 5 Hour(s) | |
59 | 2019-01-27 22:51:30 | image/jpeg | f0a3b1d57ccb16d8fedc2373336703f99b878fc4 | 69678 | /f0/a3/b1/d5/f0a3b1d57ccb16d8fedc2373336703f99b878fc4.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f0/a3/b1/d5/f0a3b1d57ccb16d8fedc2373336703f99b878fc4.jpg | 70 | 2017-11-07 22:07:50 | Chicken, Corn, and Beer-Cheddar Chowder | 1 Pound bacon2 Tablespoons butter 1/4 Cup flour 8 Ounces chicken broth 1 Can condensed cream of celery soup 8 Ounces shredded sharp cheddar 1 Can of beer 1 Medium onion, chopped 4 to 5 Small/medium potatoes, peeled and cubed 1 Carrot, peeled and finely chopped 2 Cans whole kernel corn, undrained 4 Skinless, boneless chicken breasts, halved Half a block of cream cheese, cubed 1 1/2 Cups Half & Half |
Time on High: 6 hours Time on Low: 8 hours A rich corn chowder crossed with beer-cheese soup. | chicken side dish soup main dish cheese soup soups and stews savory | Place raw chicken breast halves in the bottom of the Crock-Pot® slow cooker. Add potatoes, onion, carrot, and corn. On stove top cook bacon until well-done and no longer pink. Crumble bacon and add to the Crock-Pot® slow cooker. On stove top, in a medium saucepan over medium-low heat melt butter. Add flour until butter is absorbed. Add chicken broth and cream of celery soup; stir until sauce thickens. Add shredded cheddar by the 1/4 cup stirring until cheese is melted and sauce is smooth. Slowly add 1/2 can of beer. Stir until smooth. Pour cheese sauce over ingredients in the Crock-Pot® slow cooker. Slowly add remainder of can of beer to the Crock-Pot® slow cooker. Do not stir. Cover; Cook on High for 6 hours or on Low for 8 hours. Stir soup after cooking for 3 hours. With 30 minutes of cook time remaining, scoop out chicken breasts and shred with two forks, return to the Crock-Pot® slow cooker. Cut half of a block of cream cheese into cubes and add to the Crock-Pot® slow cooker. Slowly stir until melted. Add Half & Half, stir.Cook remainder of time. |
MissSsica | Grapeville, PA, USA | 8 | 40 Minutes | 6 Hour(s) | |
60 | 2019-01-27 22:51:39 | image/jpeg | 3ab50d95d7ccc1116fb026a706b28da6a2fc4ea3 | 23973 | /3a/b5/0d/95/3ab50d95d7ccc1116fb026a706b28da6a2fc4ea3.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/3a/b5/0d/95/3ab50d95d7ccc1116fb026a706b28da6a2fc4ea3.jpg | 71 | 2017-11-07 22:08:03 | Dynamite Chili | Ingredients (Chili): 1/2 Pound ground beef – 80/20 1 15 ounce can light red kidney beans – lightly rinse to remove some of the starch 1 15 ounce can dark red kidney beans – lightly rinse to remove some of the starch 2 14 ounce cans of Italian stewed tomatoes 1 Large onion – thinly sliced 2 Garlic cloves – finely chopped 1/2 Cup yellow pepper – diced 1/2 Cup red pepper – diced 2 Tablespoon ground chili pepper 1 Tablespoon ground cumin 1 Tablespoon ground coriander 1 Tablespoon dried parsley 1 Teaspoon red pepper flakes Salt and pepper, to taste Olive oil Ingredients (Garnish): Scallions – diced (whites and greens) Sour cream Shredded cheddar cheese |
Time on High: 3 to 4 Hours Time on Low: 4 to 6 Hours Every year for Super Bowl Sunday, I Make my Aunt's famous chili recipe. After bugging her for years for the recipe, I was finally able to pry it away from her. When she retired and moved out of the area to her new home at the beach and she finally parted ways with this awesome, hearty recipe. When she gave it to me, I couldn't wait to make. Of course, I have to put twist on my own twist on it! |
italian chili beef main dish stew kidney beans soups and stews | Drizzle olive oil in a large skillet over medium heat, add ground beef. Seaon with salt and pepper and brown, using a potato masher to break up the meat. Add spice and sstewed tomatoes, stir to combine. Pour cooked ground beef into your Crock-Pot® slow cooker adding in the onions, peppers, garlic, and kidney beans. Stir in 14 ounces of water and cook on low for 4 to 6 hours. Pour chili into a bowl and garnish with scallions, sour cream, and cheddar cheese |
Tinsley | VA, USA | 4 to 6 | 15 Minutes | 3 Hour(s) | |
61 | 2019-01-27 22:51:50 | image/jpeg | a0152caf5a4fac3152b38ce284ba4ccab7f66d39 | 103697 | /a0/15/2c/af/a0152caf5a4fac3152b38ce284ba4ccab7f66d39.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/a0/15/2c/af/a0152caf5a4fac3152b38ce284ba4ccab7f66d39.jpg | 72 | 2017-11-07 22:08:14 | Fall Harvest Stew | 2 1/2 Pounds beef stew meat, well trimmed and cut into 2-inch cubes 3 1/2 Tablespoons all purpose flour 2 Tablespoons olive oil 1 Tablespoon butter 2 Bay leaves 1 Large yellow onion 1 Head of garlic, peeled and chopped fine 1/2 Tablespoons fresh thyme, chopped 1 Tablespoons fresh rosemary, chopped 1/2 Cup beef stock 12 Ounce can/ bottle of stout beer 1 lb. carrots, peeled and cut into 2-inch pieces 4 turnips, peeled and cut into 1-inch chunks 1 buttercup squash, seeded, peeled, and cut into 2-inch chunks 1/4 Teaspoon apple pie spice 1/8 Teaspoon white pepper 1 Teaspoon black pepper 1 1/2 Teaspoon sea salt |
Time on High: 4 to 5 hours Time on Low: 7 to 8 hours This is a rich, comforting stew that incorporates the unique flavors of fall vegetables and spices with tender beef. It is a wonderful dish that is sure to keep your family and friends warm and satisfied on a cool, crisp day. | soup beef main dish stew fall soups and stews savory | Place beef cubes into a large bowl with the flour and toss until well coated.Heat the olive oil and butter in a large saute pan over medium-high heat and place the beef in the pan, searing the cubes on all sides. Place the seared beef cubes into the Crock-Pot® slow cooker. Return the pan to the stove and add the bay leaves, onions, garlic, thyme, and rosemary. Sauté until the onions are beginning to soften and golden. Pour the mixture into the Crock-Pot® slow cooker layering them over the beef.Return the pan to the stove once more. Pour in half the beef stock and deglaze the pan. Pour the mixture into the Crock-Pot® slow cooker over the contents along with half of the beer. Toss together carrots, turnips, and buttercup squash. Pour into the Crock-Pot® slow cooker.Sprinkle the vegetables with the apple pie spice, white pepper, black pepper and sea salt. Pour remaining beef stock and stout beer over the vegetables.Cover; set the Crock-Pot® slow cooker on Low for 7 to 8 hours or on High for 4 to 5 hours.Enjoy! |
WhitneyRocks | Providence, RI, USA | 8 | 40 Minutes | 4 Hour(s) | |
62 | 2019-01-27 22:51:54 | image/jpeg | c61d0516fc3f3158f52f74fa4b9bc16bf6e11ebb | 40211 | /c6/1d/05/16/c61d0516fc3f3158f52f74fa4b9bc16bf6e11ebb.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c6/1d/05/16/c61d0516fc3f3158f52f74fa4b9bc16bf6e11ebb.jpg | 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) | ||||
63 | 2019-01-27 22:52:04 | image/jpeg | 53b5e51d13121a0c4d1d33020bf47d2d8e9f7cb0 | 30772 | /53/b5/e5/1d/53b5e51d13121a0c4d1d33020bf47d2d8e9f7cb0.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/53/b5/e5/1d/53b5e51d13121a0c4d1d33020bf47d2d8e9f7cb0.jpg | 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) | |
64 | 2019-01-27 22:52:08 | image/jpeg | e17f7a4f1839ed3c8e87985614281bb66bdf21aa | 18589 | /e1/7f/7a/4f/e17f7a4f1839ed3c8e87985614281bb66bdf21aa.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/e1/7f/7a/4f/e17f7a4f1839ed3c8e87985614281bb66bdf21aa.jpg | 75 | 2017-11-07 22:08:51 | Slow Cooker Pumpkin Swirl Cheesecake Bars | CRUST 1 Cup graham cracker crumbs 5 Tablespoons unsalted butter, melted 1 Tablespoon sugar CHEESECAKE MIXTURE 12 Ounces cream cheese, softened ¾ Cup sugar 12 Ounces sour cream 3 Large eggs 1 Egg yolk 1½ Teaspoons vanilla extract PUMPKIN MIXTURE 6 Ounces cream cheese, softened 4 Ounces mascarpone cheese, softened ¾ Cup of sugar 1/8 Teaspoon salt 2 Large eggs 11 Ounces pumpkin puree 1¼ Teaspoons pumpkin pie spice ½ Teaspoon vanilla extract |
Time on High: 3 to 4 Hours Time on Low: 4 to 5 Hours I love to entertain and host dinner parties but it’s no fun to get stuck in the kitchen all night! For that reason, I prepare as many make-ahead items as possible and my slow cooker always comes in handy for that. These Crock-Pot® Slow Cooker Pumpkin Swirl Cheesecake Bars are delicious and the best part is, you can make them a few days ahead of time and store in the refrigerator until you are ready to serve. |
desserts dessert sweet pumpkin casserole crock cheesecake casseroles | 1. Butter a Crock-Pot® Casserole Crock Slow Cooker or other large slow cooker.2. In a small bowl, combine CRUST ingredients (graham cracker crumbs, melted butter, and sugar)3. Press crust mixture in bottom of the buttered Crock-Pot® slow cooker.4. Next, prepare just the CHEESECAKE ingredients in a mixing bowl. 5. Beat the 12 Ounces of cream cheese over medium speed until soft.6. Gradually add the sugar.7. Mix in the sour cream, one cup at a time.8. Add the eggs and the yolk one at a time, mixing well after each one.9. Mix in the vanilla and set CHEESECAKE MIXTURE aside.10. In a separate bowl, prepare PUMPKIN Mixture:11. Using a mixer, cream the cream cheese, mascarpone, and vanilla on medium speed until well combined and smooth.12. Slowly add sugar and salt.13. Add eggs, one at a time, mixing well after you add each one.14. Add pumpkin and pumpkin pie spice and vanilla; mix until completely combined.To AssemblePour ONLY the CHEESECAKE batter over the graham cracker crust in the Crock-Pot® slow cooker.Next, dollop the PUMPKIN mixture evenly over the cheesecake mixture.Using a table knife, carefully swirl the pumpkin mixture into the cheesecake mixture.Cover; cook on High for 3 to 4 hours or on Low for 4 to 5 hours, or until cheesecake looks firm but center is still just a bit jiggly.Refrigerate cheesecake overnight to firm before cutting/serving.Note: You will assemble the cheesecake mixture and the pumpkin mixture in separate bowls then combine in the Crock-Pot® slow cooker. For best results, start with room temperature ingredients. |
CrockPotGirl | Phoenix, AZ, USA | 12 | 30 Minutes | 3 Hour(s) | |
65 | 2019-01-27 22:52:11 | image/jpeg | 98674c5159fffee5d0caf1c5571b9e0ea4c8e21c | 50591 | /98/67/4c/51/98674c5159fffee5d0caf1c5571b9e0ea4c8e21c.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/98/67/4c/51/98674c5159fffee5d0caf1c5571b9e0ea4c8e21c.jpg | 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) | |||
66 | 2019-01-27 22:52:13 | image/jpeg | 20668b581a01e9fe099f6c77fc3012f9c56760a8 | 35864 | /20/66/8b/58/20668b581a01e9fe099f6c77fc3012f9c56760a8.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/20/66/8b/58/20668b581a01e9fe099f6c77fc3012f9c56760a8.jpg | 77 | 2017-11-07 22:09:16 | Golden Roasted Root Vegetables | 2 Large parsnips, peeled and cut into ½-inch pieces 4 Large carrots, peeled and cut into ½-inch pieces 6 Medium Yukon Gold potatoes, peeled and cut into ½-inch pieces 1 Tablespoon fresh tarragon, minced 1 Tablespoon fresh sage, minced | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours | vegetarian side dish vegetables main dish parsnip potato carrot savory | Combine all of the ingredients in the Crock-Pot® slow cooker. Thoroughly coat the vegetables with the herbs, seasonings, and butter. Stir well to combine. Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours). | 6 | 10 Minutes | 3 Hour(s) | |||
67 | 2019-01-27 22:52:25 | image/jpeg | 71fbccae07f8da003ada753d93804b8c9ea1de9b | 46246 | /71/fb/cc/ae/71fbccae07f8da003ada753d93804b8c9ea1de9b.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/71/fb/cc/ae/71fbccae07f8da003ada753d93804b8c9ea1de9b.jpg | 79 | 2017-11-07 22:09:46 | Kale, Olive Oil, and Parmesan Soup | 2 Tablespoons of Olive Oil1 Small Spanish Onion, sliced3 Cloves of Garlic, minced2 Pounds of Kale, washed and chopped8 Cups of Fat-Free Reduced-Sodium Chicken BothGrated Parmesan cheeseKosher Salt and Black PepperExtra-Virgin Olive Oil (optional) | Time on High: 3 1/2 Hours Time on Low: 6 Hours A simple, but delicious vegetarian dish sure to appease every palate. | vegetarian soup main dish parmesan kale savory | 1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and garlic and then season with salt and pepper. Cook 4 to 5 minutes, stirring often, or until onion begins to soften. Add in kale and cook, stirring, 2 to 4 minutes or until kale becomes bright green and tender. Remove from heat and keep in refrigerator untilneeded.2. Add broth to Crock-Pot® Slow Cooker. Cover and cook on LOW for 6 hours or on HIGH for 3 1/2 hours.3. Add kale mixture and cook until heated through for 15 to 20 minutes. Spoon soup into individual serving bowls,sprinkle with parmesan cheese and drizzle with extra-virgin olive oil before serving. |
6 | 20 Minutes | 3 Hour(s) | |||
68 | 2019-01-27 22:52:34 | image/jpeg | d0c23410a41efcccf908b4d8ea68ee2463ace09c | 37156 | /d0/c2/34/10/d0c23410a41efcccf908b4d8ea68ee2463ace09c.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/d0/c2/34/10/d0c23410a41efcccf908b4d8ea68ee2463ace09c.jpg | 80 | 2017-11-07 22:09:59 | Eggplant and Chickpea Stew | • 1 ounce porcini mushrooms, dried• 1 cups hot water• 2 large eggplants, sliced• 3 tablespoons olive oil, divided• 2 large onions, thinly slices• 6 cloves garlic, minced• 2 teaspoons dried oregano, crumbled• 1 small cinnamon stick• 1 teaspoon salt • 1 teaspoon pepper• 1 bay leaf• 1 cup chickpeas• 1 can tomatoes (drained and coarsely chopped)• 1/4 cup finely chopped fresh parsley | This thick and hearty vegetarian stew is perfect for chilly fall evenings. Serve with warm rolls or a side of rice. | vegetarian american vegetables vegetable stew soups and stews eggplant chickpea | 1. Soak mushrooms in hot water for 30 minutes.2. Drain and chop finely, reserve liquid.3. Select the Bake function and heat Multi-Cooker to 400 degrees.4. Brush eggplant slices with 2 tablespoons olive oil.5. Lay on rimmed baking sheet, cut-side down and set baking sheet on rack insert.6. Bake for 25 minutes.7. Let cool and remove eggplant from baking sheet.8. Select Start/Stop to switch to Brown/Sauté function.9. Add remaining olive oil and onions, cooking until soft, 3 to 6 minutes,10. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook for one minute while stirring.11. Add chickpeas and reserved mushroom liquid.12. Bring to a boil and cook for 5 minutes, stirring occasionally.13. Select Start/Stop to switch to Slow Cook function.14. Add sliced eggplant.15. Cover and cook for 4 hours on high or on low for 7 to 8 hours, until chickpeas are tender.16. Remove cinnamon stick and bay leaf.17. Stir in tomatoes and parsley. |
4 | 15 Minutes | 7 Hour(s) | |||
69 | 2019-01-27 22:52:41 | image/jpeg | 1fe52b8c4fca138c333289a44c07b05b46ad4301 | 43726 | /1f/e5/2b/8c/1fe52b8c4fca138c333289a44c07b05b46ad4301.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/1f/e5/2b/8c/1fe52b8c4fca138c333289a44c07b05b46ad4301.jpg | 81 | 2017-11-07 22:10:11 | Black Bean and Mushroom Chili | 2 1/2 cups black beans1 tablespoon extra-virgin olive oil1/4 cup mustard seeds2 tablespoons chili powder1 1/2 teaspoons cumin seeds, or ground cumin1/2 teaspoon cardamom seeds, or ground cardamom2 medium onions, coarsely chopped1 pound mushrooms, sliced8 ounces tomatillos, husked, rinsed and coarsely chopped1/4 cup water5 1/2 cups mushroom broth, or vegetable broth1 (6-ounce) can tomato paste1 to 2 tablespoons minced canned chipotle peppers in adobo sauce1 1/4 cups grated Monterey Jack, or pepper Jack cheese1/2 cup reduced-fat sour cream1/2 cup chopped fresh cilantro2 limes, cut into wedges |
Filled with hearty vegetables, this smoky and spiced chili is a healthy and filling meal. The sweetness of tomatoes and the robust flavor of chipotle peppers, along with black beans and mushrooms blend for a full-bodied chili that will satisfy everyone. | vegetarian soups & stews vegetables chili vegetable mushroom soups and stews black bean savory bean | 1. Drain liquid from black beans.2. Select the Brown/Sauté function and set to medium.3. Combine olive oil, mustard seeds, chili powder, cumin and cardamom in your Multi-Cooker.4. Stir until the spices sizzle, about 30 seconds.5. Add onions, mushrooms, tomatillos and water.6. Cover and cook, until the vegetables are juicy, 5 to 7 minutes. Stir occasionally.7. Remove cover and stir until juices evaporate and vegetable are browned.8. Then add broth, tomato paste and chipotle peppers.9. Select Start/Stop to switch to Slow Cooker function.10. Add beans, cover and cook on high for 5 to 8 hours.11. Serve in bowls garnished with cheese, sour cream, cilantro and lime juice. |
5 | 15 Minutes | 8 Hour(s) | |||
70 | 2019-01-27 22:52:44 | image/jpeg | 11211e92728042bee1267916c7ec847ffbb11292 | 45756 | /11/21/1e/92/11211e92728042bee1267916c7ec847ffbb11292.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/11/21/1e/92/11211e92728042bee1267916c7ec847ffbb11292.jpg | 82 | 2017-11-07 22:10:22 | Carrot Coconut Soup | • 1 tablespoon olive oil• 2 onions, finely chopped• 4 garlic cloves, minced• 2 teaspoons turmeric• 2 teaspoons cumin seeds• 1 teaspoon salt• 1/2 teaspoon cracked black peppercorns• 1 (28 ounce) can tomatoes, including juice• 2 large carrots, peeled• 2 cups red lentils, well washed• 1 tablespoon fresh lemon juice• 6 cups vegetable or chicken broth • 1 (14 ounce) can light coconut milk• 1 -4 teaspoon of hot sauce, your choice• 1/2 cup finely chopped cilantro, for garnish |
Rich and savory, this healthy soup will hit the spot on any night of the fall season. | vegetarian soups & stews soup vegetables vegetable coconut soups and stews carrot | 1. Select the Brown/Sauté function on your Multi-Cooker.2. Combine olive oil and onions, cooking until soft.3. Add garlic, turmeric, cumin seeds, salt and pepper and cooking for 1 minute, stirring.4. Add tomatoes and bring to boil. Break tomatoes while stirring.5. Blend in carrots, lentil, lemon juice and broth.6. Select Start/Stop to switch to Slow Cook Function.7. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.8. Add coconut milk, stir and continue cooking on high for 20 more minutes, until heated through.9. Serve in bowls topped with cilantro and dash of hot sauce. |
5 | 15 Minutes | 5 Hour(s) | |||
71 | 2019-01-27 22:52:49 | image/jpeg | 6ad99362bfbf7ffee86cea61a801ec58b13e49f5 | 64374 | /6a/d9/93/62/6ad99362bfbf7ffee86cea61a801ec58b13e49f5.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/6a/d9/93/62/6ad99362bfbf7ffee86cea61a801ec58b13e49f5.jpg | 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) | |||
72 | 2019-01-27 22:52:59 | image/jpeg | d6c5c603765980ad83bfebac20ea183d554eaff1 | 43963 | /d6/c5/c6/03/d6c5c603765980ad83bfebac20ea183d554eaff1.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/d6/c5/c6/03/d6c5c603765980ad83bfebac20ea183d554eaff1.jpg | 85 | 2017-11-07 22:10:43 | Vegetable Stew | • 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)• 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)• 1 large onion, diced (about 1 cup)• 2 garlic cloves, minced• 1 (14-ounce) can diced tomatoes• 1 cup vegetable broth• 1 teaspoon kosher salt• 1/2 teaspoon ground cumin• 1/4 teaspoon crushed red pepper flakes• 1 zucchini, cut into 1/2-inch slices• 1 (16-ounce) can chickpeas, drained |
There are plenty of tasty vegetarian options for busy nights too, including this veggie-filled stew. | vegetarian soups & stews vegetables vegetable stew soups and stews savory | 1. Combine all ingredients except zucchini and chickpeas in your slow cooker and combine well.2. Cover and cook on low for 6 hours or on high for 3 hours.3. Add zucchini and chickpeas and cook for 1 hour longer.4. Serve in bowls warm. | 5 | 15 Minutes | 6 Hour(s) | |||
73 | 2019-01-27 22:53:06 | image/jpeg | 1a97cc2133955df36f975b8346db3cc01019c048 | 84075 | /1a/97/cc/21/1a97cc2133955df36f975b8346db3cc01019c048.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/1a/97/cc/21/1a97cc2133955df36f975b8346db3cc01019c048.jpg | 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) | |||
74 | 2019-01-27 22:53:11 | image/jpeg | 0451e463ffac9883e493323ecab33207645fa0c3 | 74726 | /04/51/e4/63/0451e463ffac9883e493323ecab33207645fa0c3.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/04/51/e4/63/0451e463ffac9883e493323ecab33207645fa0c3.jpg | 87 | 2017-11-07 22:11:07 | Slow Cooker Minestrone Soup | 4 Cups Vegetable Stock4-5 Garlic Cloves (minced)2 ½ Cups Baby Spinach2 Cans Diced Tomatoes2 Cups Water2 Bay Leaves2 tbsp. Tomato Paste2 Sprigs of Thyme1 ½ Cups White Onion1 ½ Cups Zucchini1 ½ Cups Tubular Pasta1 ¼ Cups Celery1 Cup Carrots1 Can Red Kidney Beans (15oz)1 Can Great Northern Beans (15oz)1 tsp. Dried Oregano¼ Cup Shredded Parmesan CheeseSalt & Pepper to taste | Servings 8-10 Prep Time 10 Minutes Cook Time 4 Hour(s) Tags: italian vegetarian pasta soup vegetables minestrone Tweet Print Email Recipe Full Screen Exit Full Screen Slow Cooker Minestrone Soup Slow Cooker Minestrone Soup (0) Write Review 1 Picture Servings 8-10 Prep Time 10 Minutes Cook Time Tags: italian vegetarian pasta soup vegetables minestrone Tweet Email Recipe Ingredients 4 Cups Vegetable Stock4-5 Garlic Cloves (minced)2 ½ Cups Baby Spinach2 Cans Diced Tomatoes2 Cups Water2 Bay Leaves2 tbsp. Tomato Paste2 Sprigs of Thyme1 ½ Cups White Onion1 ½ Cups Zucchini1 ½ Cups Tubular Pasta1 ¼ Cups Celery1 Cup Carrots1 Can Red Kidney Beans (15oz)1 Can Great Northern Beans (15oz)1 tsp. Dried Oregano¼ Cup Shredded Parmesan CheeseSalt & Pepper to taste |
italian vegetarian pasta soup vegetables minestrone | Add diced tomato, tomato paste, vegetable stock, water, white onion, carrot, celery, parmesan cheese, garlic, bay leaves, dried oregano, salt & pepper to taste(Slow Cooking Tip: Drain beans before adding to this recipe)Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hoursAdd zucchini, baby spinach, red kidney beans, great northern beans, tubular pasta, thyme(Slow Cooking Tip: Remove bay leaves before adding final ingredients)Cover and cook on HIGH for and additional 20-25 minutesGarnish with extra parmesan cheese and serve with toasted or crusty breadEnjoy! |
8-10 | 10 Minutes | 4 Hour(s) | |||
75 | 2019-01-27 22:53:15 | image/jpeg | a34e854039fc950427af1fb372ec3f40278e1c5c | 9721 | /a3/4e/85/40/a34e854039fc950427af1fb372ec3f40278e1c5c.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/a3/4e/85/40/a34e854039fc950427af1fb372ec3f40278e1c5c.jpg | 91 | 2017-11-07 22:11:17 | Pasta Fagioli Soup | 15 Ounces Great Northern beans 1 Pound ground beef, browned and drained 1 onion, chopped 1 stalk celery, chopped 2 cloves garlic, minced 20 Ounces condensed beef broth 29 Ounces canned whole tomatoes 1 Teaspoon black pepper 1/4 Teaspoon dried marjoram 1/4 Teaspoon cayenne pepper 1/4 Teaspoon hot pepper sauce 1 Teaspoon dried basil 2 Cups macaroni, cooked | Time on High: 4 to 6 hours Time on Low: 8 to 10 hours Wonderful Italian dish! Great to enjoy with your family, and friends. | italian soup beef soup and stews northern beans | Combine all ingredients, except pasta in the stoneware.Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours.Add the pasta 30 minutes before the end of the cooking time.Try adding Grated Parmesan cheese when serving. Goes great with your favorite garlic bread. | 4 | 20 Minutes | 4 Hour(s) | |||
76 | 2019-01-27 22:53:16 | image/jpeg | cf3386bd0b1460e7f58097766936091490726ae8 | 117652 | /cf/33/86/bd/cf3386bd0b1460e7f58097766936091490726ae8.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/cf/33/86/bd/cf3386bd0b1460e7f58097766936091490726ae8.jpg | 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) | |||
77 | 2019-01-27 22:53:25 | image/jpeg | 376d165d4dda142c34adf889bffb08be91455eb6 | 109949 | /37/6d/16/5d/376d165d4dda142c34adf889bffb08be91455eb6.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/37/6d/16/5d/376d165d4dda142c34adf889bffb08be91455eb6.jpg | 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) | |||
78 | 2019-01-27 22:53:36 | image/jpeg | 4e39abff1f9f7e64a0fdf6c42db2db54fe1852f6 | 52473 | /4e/39/ab/ff/4e39abff1f9f7e64a0fdf6c42db2db54fe1852f6.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/4e/39/ab/ff/4e39abff1f9f7e64a0fdf6c42db2db54fe1852f6.jpg | 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) | |||
79 | 2019-01-27 22:53:42 | image/jpeg | 91ec42f615912d9d0cc759e2e1c9beab521226f5 | 100240 | /91/ec/42/f6/91ec42f615912d9d0cc759e2e1c9beab521226f5.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/91/ec/42/f6/91ec42f615912d9d0cc759e2e1c9beab521226f5.jpg | 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) | |||
80 | 2019-01-27 22:53:53 | image/jpeg | f588fa35f47488dfafb192eb5dbbb4dbfcb2867e | 27543 | /f5/88/fa/35/f588fa35f47488dfafb192eb5dbbb4dbfcb2867e.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f5/88/fa/35/f588fa35f47488dfafb192eb5dbbb4dbfcb2867e.jpg | 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) | |
81 | 2019-01-27 22:53:55 | image/jpeg | 4dddbe1128564ac42c18150975fbc91c682c975a | 63273 | /4d/dd/be/11/4dddbe1128564ac42c18150975fbc91c682c975a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/4d/dd/be/11/4dddbe1128564ac42c18150975fbc91c682c975a.jpg | 100 | 2017-11-07 22:12:32 | EASY Slow Cooker Pasta Casserole | • 3 c. of your favorite meat sauce• 3 c. Penne or Ziti Pasta• ½ c. Water• 2 c. Shredded Mozzarella Cheese | Servings 4-6 Prep Time 20 Minutes Cook Time 3 Hour(s) 30 Minutes Tags: pasta dinner casserole crock penne family dinner Tweet Print Email Recipe Full Screen Exit Full Screen by Jenn Bare EASY Slow Cooker Pasta Casserole (1) Write Review Read Reviews 2 Pictures Servings 4-6 Prep Time 20 Minutes Cook Time 30 Minutes Tags: pasta dinner casserole crock penne family dinner Tweet Email Recipe Ingredients • 3 c. of your favorite meat sauce• 3 c. Penne or Ziti Pasta• ½ c. Water• 2 c. Shredded Mozzarella Cheese |
pasta dinner casserole crock penne family dinner | • Place half of the dry pasta on the bottom of a 3.5-Quart Crock-Pot® Casserole Crock Slow Cooker. • Spread half of the pasta sauce on top of the pasta.• Sprinkle half of the shredded cheese on top of the sauce.• Repeat layer with remaining ingredients in the same order – pasta, sauce, cheese.• Pour water around the edges of the casserole dish.• Cover and cook on HIGH for 3-3.5 hours.• Serve with French bread and a fresh salad.Happy Crocking!Xo - Jenn Bare |
4-6 | 20 Minutes | 3 Hour(s) | |||
82 | 2019-01-27 22:54:00 | image/jpeg | 9dbacb7113d8e19d44e160002002b880c37107ff | 115867 | /9d/ba/cb/71/9dbacb7113d8e19d44e160002002b880c37107ff.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/9d/ba/cb/71/9dbacb7113d8e19d44e160002002b880c37107ff.jpg | 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) | |||
83 | 2019-01-27 22:54:09 | image/jpeg | 25761ab71b66b9363368c14061f7112af2c4470b | 101310 | /25/76/1a/b7/25761ab71b66b9363368c14061f7112af2c4470b.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/25/76/1a/b7/25761ab71b66b9363368c14061f7112af2c4470b.jpg | 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) | |
84 | 2019-01-27 22:54:16 | image/jpeg | 94c0617661fb7600a4968840f739eb104ace1876 | 12767 | /94/c0/61/76/94c0617661fb7600a4968840f739eb104ace1876.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/94/c0/61/76/94c0617661fb7600a4968840f739eb104ace1876.jpg | 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) | |||
85 | 2019-01-27 22:54:22 | image/jpeg | 55f756fd836f59986a5fafd5aefe6217f75fb148 | 94606 | /55/f7/56/fd/55f756fd836f59986a5fafd5aefe6217f75fb148.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/55/f7/56/fd/55f756fd836f59986a5fafd5aefe6217f75fb148.jpg | 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) | |
86 | 2019-01-27 22:54:24 | image/jpeg | 8b7357b96e5344a2195312bfc7cb5a8c6db0b5d4 | 20067 | /8b/73/57/b9/8b7357b96e5344a2195312bfc7cb5a8c6db0b5d4.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/8b/73/57/b9/8b7357b96e5344a2195312bfc7cb5a8c6db0b5d4.jpg | 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) | |
87 | 2019-01-27 22:54:33 | image/jpeg | a5f542458b4977ae5f1d36e50644068c208a39d3 | 31715 | /a5/f5/42/45/a5f542458b4977ae5f1d36e50644068c208a39d3.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/a5/f5/42/45/a5f542458b4977ae5f1d36e50644068c208a39d3.jpg | 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) | |||
88 | 2019-01-27 22:54:42 | image/jpeg | d6967e5e07672df066e9e9aa6961cd7515013722 | 26128 | /d6/96/7e/5e/d6967e5e07672df066e9e9aa6961cd7515013722.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/d6/96/7e/5e/d6967e5e07672df066e9e9aa6961cd7515013722.jpg | 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) | |
89 | 2019-01-27 22:54:45 | image/jpeg | ec605eabea5bcd037ea12d4b96a50a3d6726db6b | 207161 | /ec/60/5e/ab/ec605eabea5bcd037ea12d4b96a50a3d6726db6b.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/ec/60/5e/ab/ec605eabea5bcd037ea12d4b96a50a3d6726db6b.jpg | 124 | 2017-11-07 22:14:09 | Easy Pleas'n Chili | 1 1/2 pounds lean ground beef, pork, chicken or turkey 5 Cloves garlic, minced 2 Onions, finely chopped 2 Stalks celery, thinly sliced 38 Ounces red kidney beans, drained and rinsed 28 Ounces tomatoes, canned, coarsely chopped, with juice 5 1/2 Ounces tomato paste, canned 2 Cups frozen corn kernels 1/2 Cup salsa 2 Tablespoons chili powder 1 Teaspoon dried cumin and dried oregano, each 1/2 Teaspoon salt, pepper and hot sauce, each 1 Red and green sweet pepper, finely chopped Optional toppings:Chopped tomatoesAvocadoGreen onionJalapeno peppersCilantroGrated cheddar cheeseTortilla chipsSour cream |
Time on High: 3 to 4 hours Time on Low: 6 to 8 hours | chicken soup vegetables chili beef pork turkey soup and stews savory | In a large nonstick skillet, cook ground meat, garlic and onion over medium-high heat, breaking up meat with spoon, for 9-10 minutes or until fully cooked. With slotted spoon transfer to Crock-Pot® slow cooker.Add the meat mixture and remaining ingredients, except sweet peppers, to the Crock-Pot® slow cooker and stir to combine. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until bubbly and hot.Stir in peppers. Cover; cook on High for an additional 15 minutes. Adjust seasoning as desired and serve with suggested toppings. |
4 to 6 servings | 20 Minutes | 3 Hour(s) | |||
90 | 2019-01-27 22:54:50 | image/jpeg | cfad5bbda9877ca1b5004eff9672f3429a2dd998 | 38068 | /cf/ad/5b/bd/cfad5bbda9877ca1b5004eff9672f3429a2dd998.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/cf/ad/5b/bd/cfad5bbda9877ca1b5004eff9672f3429a2dd998.jpg | 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) | |||
91 | 2019-01-27 22:55:00 | image/jpeg | 82b169a4200085a4fb7baf163fc4f967364a98cd | 66197 | /82/b1/69/a4/82b169a4200085a4fb7baf163fc4f967364a98cd.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/82/b1/69/a4/82b169a4200085a4fb7baf163fc4f967364a98cd.jpg | 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) | |||
92 | 2019-01-27 22:55:11 | image/jpeg | e2cdd50ebfd62738bb22693546ba2ecb63d5eac2 | 51149 | /e2/cd/d5/0e/e2cdd50ebfd62738bb22693546ba2ecb63d5eac2.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/e2/cd/d5/0e/e2cdd50ebfd62738bb22693546ba2ecb63d5eac2.jpg | 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) | |||
93 | 2019-01-27 22:55:20 | image/jpeg | 7ed4163d4eaab2d9e09346073e1a65e726a79546 | 28640 | /7e/d4/16/3d/7ed4163d4eaab2d9e09346073e1a65e726a79546.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/7e/d4/16/3d/7ed4163d4eaab2d9e09346073e1a65e726a79546.jpg | 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) | |
94 | 2019-01-27 22:55:25 | image/jpeg | 14e058d1cf5085484f32004c84192f1b0a34c10b | 83226 | /14/e0/58/d1/14e058d1cf5085484f32004c84192f1b0a34c10b.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/14/e0/58/d1/14e058d1cf5085484f32004c84192f1b0a34c10b.jpg | 129 | 2017-11-07 22:15:07 | Turkey & Barley Soup with Fresh Herbs | 1.5 c. Chopped, Cooked Turkey (I used breast meat)3/4 c. Pearl Barley2 Carrots, peeled and chopped3 Stalks of Celery, chopped1 Zucchini, chopped6 Baby Bella Mushrooms, sliced1 Yellow Onion, diced2 Garlic Cloves, minced2 Sprigs of Fresh Thyme1 Bay LeafFresh Parsley3 Whole PeppercornsCheeseclothSalt & Pepper, to taste32 oz. Vegetable Broth32 oz. Chicken Broth | This delicious soup is easy to make, nutritious and a great way to use up that leftover Thanksgiving turkey! | soup vegetables turkey thanksgiving healthy barley one pot meal savory | 1. Make a Bouquet Garni: place thyme, parsley, bay leaf and peppercorns in a piece of cheesecloth and tie off (if you don't have cheesecloth you can use a reusable tea bag or tea infuser)2. Place all ingredients, including the bouquet garni, in a 6-Quart Crock-Pot® Slow Cooker.3. Cover and cook on LOW for 6 Hours.4. Taste soup and adjust seasonings as needed.5. Remove bouquet garni prior to serving.Happy Crocking!xoxo - Jenn |
Phoenix, AZ, 85018 | 8 | 20 Minutes | 6 Hour(s) | ||
95 | 2019-01-27 22:55:35 | image/jpeg | c291c2b599cec443cf526efc069bd55fb2c85c32 | 131598 | /c2/91/c2/b5/c291c2b599cec443cf526efc069bd55fb2c85c32.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c2/91/c2/b5/c291c2b599cec443cf526efc069bd55fb2c85c32.jpg | 131 | 2017-11-07 22:15:34 | Slow Cooker Seafood Stew | 1 can (28 oz) crushed tomatoes1 Tablespoon tomato paste4 cups vegetable broth4 garlic cloves, minced1 pound small white potatoes, cut into bite size pieces1/2 cup chopped white onion1 teaspoon dried thyme1 teaspoon dried oregano1/2 teaspoon celery salt1/4 teaspoon crushed red pepper flakes1/8 teaspoon cayenne pepper2 teaspoons salt2 teaspoons pepper1 lb large shrimp thawed1lb scallops thawedChopped parsley (for garnish) |
This Seafood Stew is perfect for Homegating and comes together with just a few ingredients. | seafood easy stew | Add all ingredients except the seafood into a slow cooker. Cover and cook on high for 2-3 hours (or low for 4-6) hours until potatoes are cooked through.Add seafood to slow cooker and return to high heat. Cook 30-60 minutes or until seafood is fully cooked.Garnish with parsley. Serve with crusty bread. | 6+ | 3 Hour(s) | ||||
96 | 2019-01-27 22:55:36 | image/jpeg | 834ce0b8bf3bb4666ed807299463167502c0c9cf | 24120 | /83/4c/e0/b8/834ce0b8bf3bb4666ed807299463167502c0c9cf.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/83/4c/e0/b8/834ce0b8bf3bb4666ed807299463167502c0c9cf.jpg | 132 | 2017-11-07 22:15:47 | Slow-Cooked Seafood Gumbo | • 1/2 pound bacon, sliced and diced• 1 stalks celery, sliced• 1 medium onion, sliced• 1 green pepper, chopped• 2 garlic cloves, minced• 2 cups chicken broth• 1 (14-ounce) diced tomatoes• 2 tablespoons Worcestershire sauce• 2 teaspoons salt• 1 teaspoon dried thyme leaves• 1 pound large raw shrimp, cleaned• 1 pound crabmeat, fresh or frozen | Originating in southern Louisiana where fusion-type cooking is the culture, seafood gumbo pulls in an assortment of local ingredients, seafood and spices. This slow-cooked recipe calls for shrimp, crab and crispy bacon for a real savory flavor. | asian seafood soups & stews soup gumbo crab | 1. In the stovetop-safe DuraCeramic™ cooking pot of your slow cooker, heat bacon over medium-high heat until crispy.2. Remove liquid and all but a thin coating of fat.3. Add the celery, onion, green pepper and garlic to the stovetop-safe pot and cook for about 10 minutes, stirring frequently, until the vegetables are tender.4. Transfer DuraCeramic™ to slow cooker and add chicken broth, diced tomatoes with liquid, Worcestershire sauce, salt and thyme.5. Cover and cook on low for 4 hours or on high for 2 hours.6. Add shrimp and crabmeat. Stir.7. Cover and cook on low for 1 more hour or for 1/2 hour on high. |
5-6 | 15 Minutes | 5 Hour(s) | |||
97 | 2019-01-27 22:55:41 | image/jpeg | 15a1332dd2d8ab961faca92bcaa3fff1e5887c83 | 69305 | /15/a1/33/2d/15a1332dd2d8ab961faca92bcaa3fff1e5887c83.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/15/a1/33/2d/15a1332dd2d8ab961faca92bcaa3fff1e5887c83.jpg | 133 | 2017-11-07 22:15:58 | Slow-Cooked Seafood Cioppino | • 1 can (28 ounces) diced tomatoes, undrained• 2 medium onions, chopped• 3 celery ribs, chopped• 1 bottle (8 ounces) clam juice• 1 can (6 ounces) tomato paste• 1/2 cup white wine or 1/2 cup vegetable broth• 5 garlic cloves, minced• 1 tablespoon red wine vinegar• 1 tablespoon olive oil• 1 to 2 teaspoons Italian seasoning• 1 bay leaf• 1/2 teaspoon sugar• 1 pound haddock fillets, cut into 1-inch pieces• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined• 1 can (6 ounces) chopped clams, undrained• 1 can (6 ounces) lump crabmeat, drained• 2 tablespoons minced fresh parsley |
Slightly spicier and thicker than seafood gumbo, the rich aroma of this stew will be enough to make your mouth water. | asian seafood soups & stews soup soups and stews cioppino | 1. Combine the first 12 ingredients in your slow cooker and mix well.2. Cover and cook on low for 4 to 5 hours.3. Stir in haddock, shrimp, clams and crabmeat.4. Cover and cook for another 20 to 30 minutes, or until fish just begins to flake easily with a fork and shrimp turn pink.5. Remove bay leaf and stir in parsley.6. Serve warm. | 5-6 | 15 Minutes | 5 Hour(s) | |||
98 | 2019-01-27 22:55:48 | image/jpeg | 45342660556aa027e9cdd7f1bc5db94a07a7af4d | 69088 | /45/34/26/60/45342660556aa027e9cdd7f1bc5db94a07a7af4d.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/45/34/26/60/45342660556aa027e9cdd7f1bc5db94a07a7af4d.jpg | 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) | |
99 | 2019-01-27 22:55:51 | image/jpeg | 10104462e926de129930ea4c70dfd2d807d28c68 | 27543 | /10/10/44/62/10104462e926de129930ea4c70dfd2d807d28c68.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/10/10/44/62/10104462e926de129930ea4c70dfd2d807d28c68.jpg | 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) | ||
100 | 2019-01-27 22:56:01 | image/jpeg | d7b4707fe0ba5367d78445bb42de362c10dc4a17 | 80741 | /d7/b4/70/7f/d7b4707fe0ba5367d78445bb42de362c10dc4a17.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/d7/b4/70/7f/d7b4707fe0ba5367d78445bb42de362c10dc4a17.jpg | 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) | |||
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