Crock pot recipe for potluck luncheon.?!
Answers: we are having a potluck luncheon at my work next week. what is a quick and easy (not to mention unique and delicious!) crock pot recipe that I could take to share with the group?
Crock Pot Chili
1 lb. ground beef
2 onions, chopped
3 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. gorund cumin
1/2 tsp. dried oregano
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened. 8 servings.
Crock Pot Chicken and Rice Soup
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
3 (14 oz.) cans ready to serve chicken broth
1 (14 oz. ) can ready to serve vegetable broth
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
8 oz. pkg. sliced fresh mushrooms
1/2 cup long grain rice
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. white pepper
Combine all ingredients in 4-5 quart crockpot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender. Serves 8.
Bean and Bacon Soup
2-1/2 cups dried navy beans
3 quarts water
8 slices bacon
3 onions, chopped
2 cups diced, peeled potatoes
1 cup sliced carrots
28 oz. can tomato juice
2 tsp. salt
1/2 tsp. pepper
1 bay leaf
Combine beans and 3 quarts water in large pot. Bring to a boil and boil for 2 minutes. Cover and let stand for 1 hour. Meanwhile, cook bacon until crisp in large stock pot. Remove bacon to paper towels to drain and crumble.
Add chopped onions to bacon drippings. Cook and stir until onions are tender. Add partially cooked beans and cooking liquid. Cover and cook over low heat for 1 hour.
Add remaining ingredients including reserved bacon pieces. Cover and simmer for 50-55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened. Remove bay leaf before serving.
Crockpot Directions:
Precook beans, bacon, and onion as directed above (this step is necessary because otherwise the beans would never get tender because of the acid in the tomatoes). Combine all ingredients in 4 quart crockpot. Cover and cook 10-12 hours on low. Remove bay leaf before serving. 12 servings.
Crock Pot Enchiladas
1 1/2 lb cooked chicken or browned hamburger meat
1 Can Cream of Mushroom Soup
1 Can Cream of Golden Mushroom
1 Can Cheddar Cheese Soup
1 Can Red Enchilada Sauce
1 Can (small) of green chilis
About 15 cut up corn tortillas.
Combine all ingredients and simmer. 4 hours on high or 8 hours on low. Add tortillas during the last hour.
Crock Pot Stuffed Bell Peppers
1 Pkg (about 7 oz) Spanish Rice Mix
1 pound ground beef
1/2 cup diced celery
1 small onion - chopped
1 egg, beaten
4 medium green bell peppers, halved lengthwise, cored & seeded
1 can (28 oz) whole peeled tomatoes, undrained
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 cup water
Set aside seasoning packet from rice. Combine beef, rice mix, celery, onion and egg in large bowl.
Divide meat mixture evenly among pepper halves.
Pour tomatoes with juice into crock pot (slow cooker).
Arrange filled pepper halves on top of tomatoes. Combine tomato soup, water and reserved rice mix seasoning packet in medium bowl. Pour over peppers.
Cover, cook on LOW 8- 10 hours. HIGH 5-6 hours
Crock Pot Ranch Potatoes
2-24-oz. bags frozen hash browns, partially thawed
2-8-oz. pkgs. cream cheese
2 packets Ranch Dressing mix
2 cans cream of potato soup
Put potatoes in crockpot.
Mix remaining ingredients in a bowl,mix then add to potatoes.
Stir well.Cook on low 7-9 hours.
Stir before serving.
Crock Pot Round Steak
1 large round steak
4 large carrots, sliced
4 large potatoes, sliced
1 can cream of mushroom soup
1/2 cup water
1 teaspoon lemon pepper
salt and pepper to taste
Cut round steak into serving slices.
Sprinkle with lemon pepper on both sides.
Put in crock pot and add other ingredients.
Let simmer on low for 5 hours.
Pork & Gravy Crock Pot Style
4-5 pork shoulder chops
1 pkg. onion soup mix
1 can cream of chicken soup
10 oz. water
Trim excess fat off chops and cut into stew size pieces
Lightly brown in skillet and place in the bottom of crock-pot
Combine remaining ingredients and pour over pork
Cook 6 hours on low.
Serve over garlic mashed potatoes.
Crock Pot Beef
2 lbs stew meat
1 can cream of mushroom soup
1 can golden cream of mushroom soup
1 pkg. onion soup mix
2 cans whole mushrooms or pieces
1/2 cup water
Cook in crock pot on low for 6-8 hours.
Serve over hot rice
Pepper Steak (Crock Pot)
2 lbs boneless beef chuck steaks
1 tablespoon olive oil
salt and pepper
1 teaspoon minced garlic
3 tablespoons flour
1 cup beef broth
1/2 cup teriyaki sauce
4 tablespoons worcestershire sauce
1/8 teaspoon red pepper flakes
1 yellow onion, sliced in rings
1 green pepper, julienned
1 red pepper, julienned
1 fresh tomato, diced
1 teaspoon brown sugar
Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
Transfer the chuck steak to a large crock pot. Mix the 3 tablespoons of flour with the beef broth and pour on top of meat. Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar. Stir well and cook on high for two hours. After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours. Serve over rice or buttered egg noodles.
Coke Chicken Crock Pot Style
1 whole chiken (1 1/2 - 2 lbs)
1 cup ketchup
1 large onion, thinly sliced
1 cup cola (Coke)
Salt and pepper chicken to taste.
Put chicken in crock
add onions
add cola and ketchup
Cook on low 6-8 hours
Irish Stew
5 coking potatoes
2 carrot stalks
1 onion
1/12 lbs stewing beef
2 cans cream of mushroom soup
1package dry onion soup mix
Peel and cut potatoes into slightly bigger than bite size pieces
Peel carrots and cut into pieces
peel and quarter onion into eight pieces
Line bottom of crockpot with potatoes
Add carrots and onions
Add stewing beef
Add soup, undeluted
Spread soup to cover meat
Add onion soup over top
Cook on high covered for 4 hours
Cook on low for last two hours
Do not stir during this time, mix once before serving
Mac-n-Cheese (Crock Pot)
2 cups macaronni - cooked
1/2 stick butter
2 1/2 cups shredded cheddar cheese
1 can cheddar cheese soup
1/2 cup sour cream
1/2 tsp ground mustard
1/2 tsp salt
1/2 tsp pepper
1 cup milk
3 eggs - beaten
Cook the macaroni - leaving a little tough as it will continue to cook in the slow cooker.
Add remaining ingredients to the slow cooker.
Once macaronni is cooked add it to the slow cooker.
Cook on low for 3 hours
30 minutes before serving add a little more shredded cheeese to top.
SLOW-COOKER TEX MEX CHICKEN
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups Thick 'N Chunky Salsa
1 cup Mexican Style Shredded Four Cheese
TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Top with the shredded cheese.
Crock Pot Little Smokies
INGREDIENTS:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
PREPARATION:
Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.
Cranberry Cocktail Meatballs
INGREDIENTS:
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
.Sauce:
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
PREPARATION:
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter.
Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.
Bacon & Cheese Dip
INGREDIENTS:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
PREPARATION:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread or other dippers.
Spicy Chicken Wings in Bar B Q Sauce
INGREDIENTS:
3 pounds chicken wings (16 wings)
salt and pepper to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional
PREPARATION:
Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan.
Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings.
Hamburger Dip
INGREDIENTS:
2 pounds lean ground beef
1 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
2 cloves garlic, crushed and minced
1 can (4 ounces) mild chile peppers, chopped
1/2 teaspoon salt, or to taste
2 cans (8-ounces each) tomato sauce
1/2 cup ketchup
1 teaspoon oregano
16 ounces cream cheese, softened and cut in cubes
1/2 cup grated Parmesan cheese
1 1/2 teaspoons chili powder, mild to medium heat
PREPARATION:
In skillet, brown ground beef with onion, and jalapeno pepper, if using. drain off fat. Pour browned meat mixture into crockpot. Add garlic, mild chile peppers, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder.
Set crockpot on LOW for about 2 hours, until cream cheese has melted and is thoroughly blended. Stir, taste, and adjust seasoning if desired. Serve directly from the crockpot or move to a chafing dish, with tortilla chips for dipping.
Sweet & Sour Sasuage Balls
INGREDIENTS:
1/2 c. brown sugar
2 lbs. bulk pork sausage, mild or spicy
1 1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. lemon juice
1 can chunk pineapple
PREPARATION:
Form sausage into balls. Brown in skillet; transfer to slow cooker. Combine remaining ingredients; add to slow cooker. Cover and cook 3 to 5 hours.
nfd?
I love doing shredded pork in my crock.
Use a pork shoulder or butt, season, put in your crock on high for about 4 hours or so, adding a can of coke and brown sugar after 2 hours. After the 4 or when it seems done, take out and shred, I cut mine into chunks and put in my food processor as it is much easier than using 2 forks. Put the shredded meat in a bowl, mix in your favorite BBQ sauce, mix through. Return to crock and heat through, serve with buns and pickles. Always a hit!
These both work great for me!
********Marmalade Meat Balls
Ingredients
2 pounds fully cooked frozen meatballs
1 bottle (16-ounce) Catalina salad dressing
1 cup orange marmalade
3 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes=1/4 cup
Instructions
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir
to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for
2 to 3 hours.
Smoked Sausage Crock Pot Heinz 57
1 bottle Heinz 57 steak sauce (small)
1 can jelled cranberry sauce
2 tablespoons brown sugar
3 lbs sliced smoked sausage
Brown sliced smoked sausage. Melt steak sauce, cranberry sauce and brown sugar in a saucepan over medium heat until smooth. Place meatballs in crock-pot, pour mixture over and place the crock-pot on low. Excellent!
To Die for Crock Pot Roast
1 beef roast, any kind
1 (1 1/4 ounce) package dried brown gravy mix
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package dried ranch dressing mix
1/2 cup water
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
This is my favorite main dish to make in a slow cooker:
French Onion Beef
1-1/4 lb. boneless beef round steak (1/2 to 3/4-inch thick)
1 (8 oz.) pkg sliced fresh mushrooms (about 3 cups)
1 large onion, sliced, separated into rings
1 (10 3/4 oz.) can condensed French onion soup
1 (6 oz.) pkg. 10 minute herb stuffing mix (or a 6 1/4 oz. pkg. 15-minute herb stuffing mix, whichever is available)
1/4 cup margarine or butter, melted
1 cup shredded mozzarella cheese
Cut the beef into 6 serving sized pieces. Layer half each of beef, mushrooms and onion in a 3 1/2 to 4 quart crock pot, the repeat the layers. Pour the soup over ingredients in the crock pot. Cover and cook on low for 8 to 10 hours, or until beef is tender and no longer pink.
Before serving, in a medium bowl combine the stuffing mix, and it's seasoning packet, the melted margarine and 1/2 cup of liquid from the crock pot then toss to mix. Place the stuffing on top of contents in the crock pot. Increase the heat to high. Cover and cook an additional 10 minutes or until the stuffing is fluffy. Sprinkle it with the cheese. Cover and cook until cheese is melted.
You can use the frozen, ready made meatballs for this dish instead of making your own just omit the baking step of the meatballs and prepare as directed.
Sweet, Hot, and Sour Meatballs
24 servings (48 meatballs)
Prep: 20 minutes
Bake: 30 minutes
Ingredients:
3 eggs
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound bulk pork sausage
1 pound ground beef
3/4 cup apple jelly
1/3 cup spicy brown mustard
1/3 cup whiskey or apple juice
1-1/2 teaspoon Worcestershire sauce
Few dashes bottled hot pepper sauce
Directions:
1. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.
2. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated. Makes 24 servings (48 meatballs).
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Sweet and Sassy Meatballs
64 meatballs
Start to Finish: 30 minutes
Ingredients
1 16-ounce can jellied cranberry sauce
1 18-ounce bottle barbecue sauce
2 1-pound packages frozen cooked meatballs, thawed (32 per pound)
Directions
1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.
3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.
4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.
5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.
You can get frozen meatballs and cover them with marinara and barbecue sauce they can be served with garlic toast or just toothpicks - this is always a hit. Good Luck!
Make a stew. 4 pounds of beef or lamb cut into stew chunks, dredge in flour, put a stick of butter and 1/4 cup of extra virgin olive oil in the pot, and brown the meat on medium heat in batches; peel and cube 3 good sized idaho potatoes, 2 large yellow onions, and 5 good sized carrots, 12 garlic cloves, smashed; put into pot, put browned meat on top, add 2 packets of brown onion soup mix, 1 pint of Guiness Stout, 1 pint of Bass Ale, and 1/2 cup of burgundy wine; bring to a boil, cover, and set the heat low at a simmer; turn with a large spoon after 40 minutes, and every 10 minutes after that until done. Cooking time till done is 2 hrs. Serve on top of Roasted garlic mash potatoes and French fried onions.