Crockpot

Crock-pot Baked Potato Soup. This Is Very Easy And Delicious. I Cut The Recipe In Half And It Was More Than Enough For My Husband And I Plus About 2 Or 3 More Lunches.

Source: www.mamalovesfood.com

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Vegetable Casserole – We Think You’ll Love Our Vegetable Casserole. Here We’ve Combined Polenta, Spinach, Italian Cheese, And More! More Vegetarian Slow-cooker Dishes:www.bhg.com/…

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Easy Crockpot Apple Cider Recipe! ~ Fromthefrugalgirls.com~ This Oh-so-tasty Cider Will Warm You To The Toes On A Chilly Day, And Is A Holiday Must-have!#crockpot #recipes

Source: thefrugalgirls.com

Cajun Drumsticks with Sausage and Okra

Cajun Drumsticks with Sausage and Okra
Cuisine: American
Recipe type: Meat & Chicken
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 teaspoon vegetable oil
  • 12 ounces smoked sausage, sliced ½-inch thick
  • 6 chicken drumsticks
  • 1 red onion, sliced into wedges
  • 2 garlic cloves, minced
  • 2 celery stalks, thinly sliced on the diagonal
  • 1 red bell pepper, stemmed and sliced ½-inch thick
  • 1 (28-ounce) can diced tomatoes in their juice
  • 2 cups chicken broth
  • ¼ teaspoon cayenne pepper
  • 2 cups frozen cut okra (from an 8-ounce package), thawed
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions
  1. Preheat a large skillet over medium-high heat.
  2. Add the oil followed by the sausage and cook, stirring often, until well browned, about 7 minutes.
  3. Transfer the sausage to a 4-quart slow cooker. Season the drumsticks with salt and pepper and add to the skillet used to cook the sausage.
  4. Brown the drumsticks well on all sides, cooking about 5 minutes per side, then transfer to the slow cooker along with the onion, garlic, celery, bell pepper, tomatoes and juice, chicken broth, cayenne, okra, salt, and pepper.
  5. Set the slow cooker to high and cook for 4-5 hours.
  6. Sprinkle with parsley and serve.Cajun Drumsticks with Sausage and Okra

 

Hearty Beef Stew with Tomatoes

Hearty Beef Stew with Tomatoes
Cuisine: American
Recipe type: Slow-Cooker
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 pounds beef chuck, trimmed, cut into 1-inch pieces
  • 2 tablespoon vegetable oil
  • 1 onion, medium diced
  • 3 medium carrots, sliced ¼-inch thick
  • 3 celery stalks, sliced ¼-inch thick
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can diced tomatoes in their juice
  • 1 cup beef broth
  • 3 garlic cloves, peeled
  • 6 tablespoons sour cream
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste

Instructions
  1. Place a large, deep skillet over high heat.
  2. Season the beef with salt and pepper.
  3. Add 1 tablespoon of the oil followed by ½ of the beef to the skillet and brown well on all sides, cooking about 12 minutes.
  4. Repeat with the remaining oil and beef.
  5. Transfer the meat to a 6-quart slow cooker along with the onion, carrot, celery, crushed and diced tomatoes, broth, garlic, salt, and pepper.
  6. Set the slow cooker to high and cook for 6 hours, stirring occasionally.
  7. Serve the stew with sour cream and sprinkle with parsley.Beef and Tomato Stew

 

Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew
Recipe type: Meat & Chicken

Prep time: 
Cook time: 
Total time: 

Braised lamb and root vegetables become tender and succulent when cooked slowly in a rich tomato broth with flavorful, aromatic spices. The rich taste of the meat combined with the earthiness of the potatoes, rutabaga, and celery root adds up to an inviting, savory dinner that essentially cooks itself—all it needs is time. Although red bell pepper isn’t a root vegetable, it does add mild peppery flavor and great color, so throw it into the mix and enjoy. The stew here is served over simple white rice, but couscous, small pasta noodles, or creamy polenta would make a great base as well.

Ingredients
  • 1 tsp each ground cumin, ground cinnamon, and dried oregano
  • ½ tsp dried red chile flakes
  • ¼ tsp each allspice and nutmeg
  • 1 lb lamb stew meat (or shoulder, trimmed and cut into bite-sized chunks)
  • sea salt
  • freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 2 small russet potatoes, peeled and cut into a large dice
  • 1 small rutabaga (about 10 oz), peeled and cut into a large dice
  • 1 small celery root (about 8 oz), peeled and cut into a large dice
  • 1 large onion, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 5-6 oz peeled, baby-cut carrots, cut in half crosswise
  • 2 cups crushed tomatoes, from a 28-oz can
  • 1½ cups vegetable broth
  • 3 cups cooked white rice

Instructions
  1. Combine all spices, oregano, and chile flakes in a small bowl. Rub the lamb with the spice mixture and set aside 30 minutes.Spices for the Lamb Rub
    Spice-Rubbed Lamb
  2. Season the spice-rubbed lamb with salt and pepper and place in a slow-cooker.
  3. Add the garlic and next 8 ingredients (through broth). Season with salt and pepper and stir to combine.Stew Vegetables
    Prepared Vegetables
    Vegetables and Lamb in the Slow-Cooker
    Tomato Puree and Broth Added
  4. Cover and cook the stew on high for 3½ to 4 hours, checking for tenderness after 3½ hours. The lamb should be juicy and tender, and the vegetables tender but not mushy.Slow-Cooked Stew
  5. To serve, divide the cooked rice among 6 shallow bowls. Use a slotted spoon to remove the meat and vegetables from the slow-cooker (if the broth is very thin) and ladle over the rice in the bowls. Spoon juices from the cooker generously over each bowl and serve right away.

 

Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew

Crock Pot Spaghetti

Crock Pot Spaghetti
Author:
Recipe type: Pasta

Ingredients
  • Crock Pot Spaghetti
  • 1 jar of pasta sauce
  • 1 cup water
  • 15 frozen meatballs
  • 8 oz of pasta noodles

Instructions
  1. Pour all of the ingredients into your crock pot. Mix together.
  2. Set your crock pot on either high for 4 hours or low for about 6 hours.
  3. If you want that slow cooked affect, I recommend the low setting. If you are in a hurry and need it quickly, I would put it up to high.

 

Crock Pot Cashew Chicken

Ingredients:

2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup

Directions:

  1. Mix flour & pepper in a big resealable food storage bag.
  2. Mix again, this time with the chicken.
  3. Heat oil in a pan over high flame.
  4. Add the chicken for 4 mins while flipping sides.
  5. Put the chicken in bag for slow cooking.
  6. Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.
  7. Pour over chicken and cook (on low!) for 3 hrs.
  8. Mix with the cashews.
  9. Combine with rice for the complete experience.
  10. Add the sauce.