Lv 4
isis asked in Food & DrinkCooking & Recipes · 1 decade ago

Crock Pot Recipes Please.... The only 3 I ever make are : Beef Stew, Chili & BBQ Beef..?

Looking for some new & easy ideas ( Got A nice Crock pot over the Holidays!)

14 Answers

  • 1 decade ago
    Favorite Answer

    Crockpot Chicken Stroganoff


    (4 servings)

    6 Boneless Chicken Breasts

    16 oz Sour cream

    1 cn Cream of Mushroom soup

    1 pk Onion Soup mix, Lipton's


    Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.

    Crockpot Curried Beef


    (8 servings)

    2 lb Lean beef round, trimmed

    Of fat and cut in 2-in cubes

    1 tb Curry powder

    1 ts Cumin seeds

    1/2 ts Ground cinnamon

    1/4 ts Ground ginger

    1 ts Cloves

    1 ts Allspice

    1 Bud garlic; minced

    1 Lemon; juiced

    2 tb Raisins

    1 tb Light soy sauce

    2 ts Cornstarch

    1/4 c Cold water



    Lemon wedges

    1 c Cilentro; chopped

    Fresh parsley; chopped


    1. Combine ingredients, except cornstarch and cold water in a crock cooker. No pre-browning of the meat or preheating of the cooker is needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or until meat is very tender. Gently stir meat once or twice during cooking time. 2. Twenty or 30 minutes before serving time, stir the cornstarch into cold water and stir this mixture into the crock cooker. Cover and continue to cook at lowest heat, stirring once or twice, until liquid thickens. Serve with dollops of yogurt, lemon wedges, and chopped fresh parsley or cilantro leaves as a garnish, if desired. Makes 8 servings, 175 calories each. VARIATION: Crocked Curried Lamb: Substitute lean lamb stew meat for the beef.

    Crockpot Cowloon Chicken


    (5 servings)

    3 1/2 lb Chicken



    1/4 ts Ground ginger

    1 Clove Garlic; minced

    1 c Chicken broth

    8 1/2 oz Pineapple; sliced in syrup

    4 oz Water chestnuts; drained sli

    4 Green onions; diagonally cut

    1/4 c Cornstarch

    1/4 c Soy sauce

    1 tb Vinegar


    Sprinkle chicken with salt and pepper. Place in slow cooker. Combine ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours). Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serve with crisp Chinese noodles.

    Crockpot Southwestern Beef and Beans


    (8 servings)

    1 lb Dried pinto beans

    6 c Water

    1/2 lb Salt pork; cut up

    1 lb Chuck steak; 1-inch cubed

    1 Red chili pepper

    1 Medium onion; chopped

    2 Cloves garlic; minced

    1 6 oz can tomato paste

    1 1/2 tb Chili powder

    1 ts Cumin seeds

    1/2 ts Marjoram


    Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In slow-cooking pot, combine soaked beans (with water), browned pork and remaining ingredients. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours.

    Crockpot Chicken and Herb Dumplings


    (1 servings)

    3 lb Chicken

    Salt and pepper

    2 Cloves garlic, minced

    1/4 ts Powdered marjoram

    1/4 ts Powdered thyme

    1 Bay leaf

    1/2 c Dry white wine (optional)

    1 c Dairy sour cream

    1 c Packaged biscuit mix

    1 tb Chopped parsley

    6 tb Milk

    10 Small white onions


    Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.

    Crockpot Sweet and Sour Chicken


    (4 servings)

    1 Carrot; cut in pieces

    1 Green pepper; cut in pieces

    1 Med Onion; quartered

    4 Boneless chicken breasts; *

    3 tb Instant tapioca; (heaping)

    8 oz Pineapple chunks; canned, **

    2 tb Candied ginger; or fresh,***

    1/3 c Dark brown sugar; packed

    1/3 c Red wine vinegar

    1 tb Soy sauce

    1 ts Instant Chicken bouillon

    1/2 ts Garlic powder

    1 Med Green pepper; strips

    10 Fresh cilantro leaves; opt.

    Rice; hot, cooked


    *Remove all skin and any fat from chicken before cooking. ** DO NOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven:

    Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

    Crockpot Mexican Style Short Ribs


    (6 servings)

    4 lb Beef short ribs

    1/4 c Chopped green pepper

    10 1/2 oz Can beef consomme

    1 1/4 oz Pkg. Taco seasoning mix


    In a large skillet or crock-pot with browning unit, brown short ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock-pot pour sauce over the ribs. Cover and cook on low for 6 to 8 hours. Makes 5-6 servings.....

    Crockpot Swedish Style Steak


    (6 servings)

    2 1/2 lb Boneless round steak

    1 Bouillon cube, crumbled

    3/4 c Water

    Salt and pepper

    1/4 c Flour

    1 ts Dill weed

    1 Medium onion sliced

    1 c Sour cream


    Cut steak into serving-size pieces. Sprinkle with salt and pepper. Place in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in 1/4 cup cold water. Turn control to high; cook 10 minutes or until slightly thickened. Stir in sour cream. Turn off the heat. Serve sauce over meat, with mashed potatoes or noodles.

    Crockpot Corn Stuffed Pork Chops


    (6 servings)

    6 Pork chops

    2 tb Minced green pepper

    7 oz Whole kernel corn undrained

    1 ts Salt

    1/2 ts Sage

    1 c Soft bread crumbs

    1 tb Instant minced onion


    Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon- buttered broccoli. Makes 5 to 6 servings...

    Crockpot Neopolitan Tostada


    (8 servings)

    3/4 lb Ground turkey

    1 Eggplant; cubed

    1 c Salsa

    1 6 oz can tomato paste

    1/4 c Fresh parsley; chopped

    1 tb Chili powder

    1 ts Ground cumin

    1 ts Dried oregano

    1 10 oz pkg frozen corn; thawe

    4 Pita rounds; halved and toas

    1/2 c Yogurt

    2 c Lettuce; shredded

    1/2 c Olives; sliced

    1/2 c Cheddar cheese; shredded


    Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.

    Crockpot Crab Soup


    (4 servings)

    2 c Crabmeat; flaked and picked

    2 c Milk, whole

    2 c Half-and-half

    3 tb Butter, unsalted

    2 Lemon peel strips

    1/2 ts Mace; ground

    Salt; to taste

    Pepper, black; to taste

    2 tb Sherry, dry; (optional)

    1/2 c Crackers, saltine


    Combine all ingredients except sherry and crushed crackers in Crock-Pot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken. Makes about 2 quarts. Note:

    You may also add shrimp to this soup for variation.

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  • 4 years ago

    I like this, it's not really a stew but if you cut it up after cooking it it is! You will need: 1 tri-tip roast (what this means is that its just a tri-tip that's been tied with kitchen twine) 1 package of Lipton onion soup mix 4 red potatoes, cut into chunks 1 bag of baby carrots On the bottom of the pot, place your carrots and potatoes. Pour in some of the Lipton and stir it up. Then, place the roast on top of the veg. Pour the rest of the Lipton on top and cook on low for 6-8 hours and voila! Delicious and very easy pot roas a la crock pot.

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  • KC
    Lv 7
    1 decade ago

    Bean soup:

    Soak dried navy beans overnight. Rinse.

    Put in crock pot - 1 package smoke ham hocks, the beans, 2 chicken bouillon cubes, 1 bay leaf, a sprinkle of thyme, a sprinkle of basil, 1 chopped onion, 2 chpped cloves garlic, 1 chopped celery stalk, salt and pepper. Water to cover. Cook on low 8 hours or high 4-6 hours.

    Corned beef and cabbage:

    Put in corned beef and its seasonings packet, 1 beef boullion cube, 1 quartered onion, a few quartered red potatoes, some baby carrots, 2 cloves garlic, 1 bay leaf. Cover with water and let cook 4-6 hours. A half hour before serving, add as much cabbage on top as you can stuff into it. It will cook in the last half hour. Serve with mustard.

    I've considered throwing some chicken pieces in with wine, onions, potatoes, garlic, herbs, and a little stock, but I haven't tried it yet so I can't vouch for it honestly.

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  • 1 decade ago

    I love chicken and noodles in the crock pot! Use chicken drummettes. Season chicken with salt, pepper, seasoned salt, and garlic powder. Brown drummettes in 1/3 cup of oil and drain. Place in crockpot with one quarted onion, 3 celery stalks, 1 teaspoon each of thyme, poultry seasoning and basil. Add enough water and canned chicken broth so the pot is 1/2 full. Cook on high until drummettes are almost tender. Add 1/2 pkg of wide egg noodles and 6 chicken bouillon cubes or one tablespoon bouillon granules. Cook until noodles are done. Mix thoroughly. Option: Add a few drops of yellow food color if desired.

    Source(s): I don't know if there is a source. My mother used to cook it this way.
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  • 1 decade ago

    Ever do roast?? Either beef or pork?

    Beef is real easy - first a layer of potatoes, then carrots then beef and seasonings. cover and cook as long as you can on low. Forgot add just a little water to bottom - Best roast ever !!!

    For pork just put the meat in add some diced green chilies and cook for several hours. Just before serving add green chills sauce!

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  • 1 decade ago

    Let the adventures begin! The Crockpot isn't just for dinner fixin's any more, when you're stressed, get cooking and turn stressed around:

    Raspberry Fudgy Brownies

    1/2 cup margarine or butter

    2 ounces unsweetened chocolate

    2 eggs

    3/4 cup granulated sugar

    1/3 cup seedless red raspberry jam

    1 teaspoon vanilla extract

    3/4 cup all-purpose flour

    1/4 teaspoon baking powder

    Vanilla ice cream (optional)

    Chocolate ice cream topping (optional)

    Fresh raspberries (optional)

    Generously grease two 1-pint straight-sided, wide-mouth canning jars. Flour the greased jars; set aside.

    In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla extract. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- or 4-quart crock pot. Pour 1 cup water around jars. Cover; cook on HIGH for 3 to 3 1/2 hours or until a wooden pick inserted near the centers of brownie rolls comes out clean. Remove jars from crock pot; cool for 10 minutes.

    Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely.

    To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice cream topping, and fresh raspberries.

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  • Anonymous
    1 decade ago

    Try this site. I have found some good recipes. Haven't looked for crock pot ones but who knows.

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  • 1 decade ago

    I have a simple recipe for a roast done in crockpot. Place roast either beef or pork into crockpot add a packet of dry onion soup mix, a can of cream of celery soup and a 12 ounce can of cola, pepsi or coke it doesn't matter. cook on low for 8 hours or high for 6 hours

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  • mel
    Lv 4
    1 decade ago

    chicken breasts with mushrooms. very tasty. also chicken noodle soup (place the noodles in for the last 10 minutes of cooking. if you plan to freeze the soup...don't put the noodles in...rather cook them seperatly on the stove and add as needed)

    i usually google any dish i feel like (followed by the words crock pot) and come up with great sites.

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  • 1 decade ago

    Season any kind of meat or poultry you have with seasoned salt, garlic powder, thyme and black pepper. Put it in your crockpot and add a can of cream of mushroom soup and a half can of water. Put in some chopped onions, carrots, diced potatoes, and bell pepper. Set your crockpot for 10 hours for meats and 6-8 hours for poultry. Serve this with mashed potatoes or hot cooked rice and dinner rolls. Simple and delicious!

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  • 3 years ago

    In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

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