Crock Pot recipes!

Here are a few yummy recipes we like to make in the Crock-Pot:

If it starts with **, it means I haven't tried this one, yet, but it sounds good :)


Cream Cheese Chicken in the Crock-Pot
THIS IS A FAVORITE!!!

1 pkg cream cheese
2 cans cream of chicken
1 pkg Italian seasoning
4 chicken breasts

Combine in Crock-Pot & cook on low at least 6 hours; 8 is best
Serve on rice



**Crockpot Barbecue Chicken recipe
Ingredients:

1 chicken, cut up. **I think this is supposed to be 1 lb, but I'm not sure!**
1 can of condensed tomato soup.
¾ cup of chopped onion.
¼ cup of vinegar.
3 tablespoons of brown sugar.
1 tablespoon of Worcestershire sauce.
½ teaspoon of salt.
¼ teaspoon of sweet basil.
¼ teaspoon of thyme.
Preparation Instructions:

Cut up the chicken and place in a slow cooking pot.

Mix together all of the other ingredients.

Cover and cook on low for 8 hours.



Swedish Meatballs

Spray inside of crock pot with Pam
Put 5 Meat balls in the crock pot per person
Mix 2-3 cans of Cream of Mushroom soup & 1 can of evaporated milk
Pour mixture over the meatballs
Turn on high for 1 hour
Turn on low for 2-3 hours

Suzanna Scheidell



**Crockpot Beef Casserole recipe
Ingredients:

1 ½ lb stewing steak.
2 cups of beef stock.
1 oz plain flour.
2 tablespoons of oil.
3 medium carrots.
2 large onions.
Salt and pepper.
Preparation Instructions:

Cut the beef steak into one-inch dice and toss in the flour, seasoned with the salt and pepper. Brown on all sides in the oil, then remove from the pan. Slice the onions thinly and cook in the oil until soft and golden.

Thinly slice the carrots and put in the crockpot. Top with the sliced onions and the beef. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the mixture comes to the boil. Pour into the crockpot, cover and cook on high for 30 minutes, then on low for 6 hours.



Potato-Cheese Soup
Prep: 15 minutes
Cook: 9 hours 30 minutes
 Ingredients
• 6  medium potatoes, peeled and chopped (6 cups)
• 2-1/2  cups water
• 1/2  cup chopped onion
• 2  teaspoons instant chicken bouillon granules
• 1/4  teaspoon pepper
• 1-1/2  cups shredded American cheese (6 ounces)
• 1  12-ounce can (1-1/2 cups) evaporated milk
Directions
1. In a 3-1/2- or 4-quart crockery cooker combine potatoes, water, onion, bouillon granules, and pepper. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting 4 to 4-1/2 hours.
2. Stir cheese and milk into soup. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. Mash potatoes slightly. Makes 6 to 8 side-dish servings.

Credit to www.bhg.com/recipe/soups/potato-cheese-soup/



**Crockpot Pork Chops with Mushroom Sauce recipe
Ingredients:

8 thick pork chops.
12 ounces (1 can) of cream of mushroom soup.
1 tablespoon of dried onion flakes.
2 teaspoons of salt.
¼ teaspoon of freshly-ground black pepper.
Pinch of sage.
Preparation Instructions:

Trim the fat from the porks chops and use it to grease a large skillet.
Over a high heat, brown each chop on both sides.
As each chop is finished, apply salt and pepper before placing in the crockpot.
Add the sage.
Turn the cream of mushroom soup and onion flakes into the skillet.
Scrape the pan juices and turn them into the cooker.

Cover and cook on low for about 9 hours.



**Pork Pot Roast recipe
Pork Pot Roast ingredients list:
1 ½ lb of pork roast.
1 small onion, sliced.
1 small bay leaf.
2 tablespoons of water.
2 teaspoons of soy sauce.
Dash of garlic powder.
Salt and pepper, to taste.
Instructions for Pork Pot Roast:
Trim off excess fat from the pork roast.

Sprinkle the roast with garlic powder, salt and pepper.
Put the sliced onion in the crockpot.
Add the seasoned roast.
Add the bay leaf, soy sauce and water.

Cover and cook for 10 hours.

Credit to www.porkrecipes.net/pork-pot-roast.html



**Crockpot Honey Glazed Ham recipe
Crockpot Honey Glazed Ham ingredients list:

4 lbs of fully-cooked boneless ham.
12 oz (1 can) of lemon-lime soda.
¼ cup of honey.
½ teaspoon of mustard.
½ teaspoon of ground cloves.
¼ teaspoon of ground cinnamon.
Instructions for Crockpot Honey Glazed Ham:

Place the ham and soda into the crockpot. If your pot has a rack, you can use it. Cover and cook on low for 6 to 8 hours.

30 minutes before serving, combine the remaining ingredients, including 3 tablespoons of drippings from bottom of crockpot. Spread the glaze over ham and continue heating.

Allow the ham to stand for 15 minutes before serving.



"Just Like Cafe Rio Sweet Pork"

3.5 lb pork roast
1 bottle taco sauce (8 oz)
1 Tbsp cumin
1 c. brown sugar
1 can Coke (not diet)

Cook roast in crock-pot on high for 3 hours with ½ c. water. Add remaining ingredients and cook for 3 more hours on low. Shred.

Credit to cookingwithkaryn.blogspot.com/2008/05/cafe-rio-recipes.html

(We also made these to go with the pork:)
"Just Like Cafe Rio Cilantro-Lime Rice and Black Beans"

CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

Credit: www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-lime-rice-and-black.html

AND:

Creamy Tomatillo Dressing

1 pkg Ranch dressing mix
1 C. buttermilk
1 C. mayo
3 tomatillos
2 cloves minced garlic
½ bunch of cilantro, chopped
1/4 c. fresh lime juice
1 small jalepeno, seeds removed

Blend together in blender

Credit: cookingwithkaryn.blogspot.com/2008/05/cafe-rio-recipes.html



**Crockpot Squash recipe
Ingredients:

1 ½ lb of zucchini.
1 ½ lb of summer squash.
½ teaspoon of salt.
¼ teaspoon of pepper.
Pinch of garlic salt.
¼ cup of butter.
3 tablespoons of fine dry breadcrumbs.
3 tablespoons of grated Parmesan cheese.
Preparation Instructions:

Cut the zucchini and summer squashes into half-inch pieces.
Place in the bottom of a crockpot.
Sprinkle with salt, pepper and garlic salt.
Dot with the butter, then sprinkle the breadcrumbs and Parmesan cheese over top.
Cover and cook on low for 6 to 7 hours, or until tender.

I'm sure this was long & probably confusing, but there you go!!

Chicken Adobo

This is my absolute FAVORITE dish EVER!!! My husband served in the Philippines and this is one dish he makes - YUM!!!

Chicken Adobo
6 tsp. vegetable oil
6 cloves garlic, minced
2 tsp. ginger, grated
3 chicken breasts cut into about 3 inch squares
2 tsp. salt
1 c. native Philippine vinegar (buy at an Asian store) or distilled white vinegar (Philippine vinegar is sweeter and doesn't have such a bite)
1/4 tsp. black pepper
1 cup water
4 bay leaves

Heat the oil in a frying pan and saute the garlic and ginger. Add the chicken pieces and lightly brown. Add the vinegar, salt, pepper, water, and bay leaves and simmer, covered for 30 minutes or until the chicken is tender. Continue to simmer on low heat uncovered, until the liquid is reduced by half. Serve with rice.

For a sweet, thick sauce, add 1 cup canned coconut milk after reducing the adobo sauce; simmer, uncovered for a few extra minutes. (this is really good)

Here is a picture of our Philippine vinegar, it's called Datu Puti - you can probably find it at an Asian market/store - we found ours in Provo. My mom made this with normal vinegar and said it turned out really yummy.

Chicken Roll-ups

Sorry it's been forever since I posted any recipes... We've been having a baby :)

This is one our kids ask for constantly & they eat every bite of it!!!

Chicken Roll-ups

Filling:
8 oz cream cheese
4 tbsp margarine
1/2 tsp pepper
2 cups cubed, cooked chicken
1 4 oz. can mushrooms, drained & chopped
1 cup grated cheese

Crust:
3 cans crescent rolls

Coating:
2-3 cups seasoned, crushed croutons
1/2 cup crushed corn flakes

Directions:

• Cream together cream cheese, margarine & pepper. Add chicken, mushrooms & cheese
• Fill Crescent rolls, on big end, with 1 tbsp filling. Roll up and pinch ends closed.
• Roll stuffed roll in melted butter & dip in coating. (For coating, mix croutons & corn flakes together)

Bake on an ungreased cookie sheet at 350 for 20 minutes.
Serve with white sauce gravy:
• Simple white sauce (Increase amounts as needed):

2 tsp butter
2 tsp flour
1 cup milk

Melt butter in pot. Add flour to make a paste. Add milk and thicken over med-high heat. Stir continually.
Add more milk if it's too thick, a little at a time, and stir until well blended.

Several fun recipes from Jen :)

Chicken Corn Chowder
2 chicken breasts cut up
1 small onion chopped up
1-2 garlic cloves minced
3 T. butter
2 chicken bullion cubes
2 cups hot water
1 t. ground cumin
2 c. half and half (one pint)
8 oz. monterey jack cheese
2 cans creamed corn
4 oz. can diced green chillies

Cut chicken into small pieces - brown with onion and garlic in butter - add to big pot. Dissolve bullion in hot water and add to pot. Boil adn reduce heat, simmer 5 minutes. Add corn, half and half, and chillies. Stir until boiling - add cheese in chunks - it's very soft cheese so it doesn't grate good. Let soup cook (stirring occasionally) until the cheese is melted.
Feeds about 6 adults.




Now the rest are from the Worldwide Ward Cookbook - my mother-in-law got this for me for my birthday and everything we have made has been excellent!!!

Oven Barbecued Chicken (#1 - absolutely divine)
3 T. ketchup
3 T. vinegar
1 T. lemon juice
2 T. Worcestershire sauce
4 T. water
2 T. butter
3 T. brown sugar
1 t. salt
1 t. paprika
1 t. chili powder
1 t. mustard
1/2 t. red pepper
4 chicken breasts

Combine all ingredients except chicken in a saucepan. Heat thouroughly. Dip each piece of chicken in heated sauce. Place chicken in foil-lined baking pan. Pour remaining sauce over chicken. Seal foil over chicken. Bake at 500 degrees for 15 minutes. Reduce heat to 350, and bake for an additional 1 hour and 15 minutes. Do not open foil during baking. Makes 4 servings.




Creamy Sunday Chicken
4 chicken breasts
1 1/2 c. Parmesan/Romano/Asiago cheese blend (in a plastic container by pastas)
1 t. garlic salt
pepper
2 crushed chicken bouillon cubes (in 1 T. boiling water)
2 cups heavy cream

Arrange chicken in a greased baking dish. Combine cheese, garlic salt, pepper, chicken bouillon, and cream. Pour over chicken. At 350 degrees, bake for 50 minutes. Serve over noodles or rice.




YUMMY CANDY - SUPER SUPER EASY!!!
Cookie Truffles
1 18-oz. pkg. cookies (Oreos are my favorite)
1 8-oz. pkg. cream cheese, softened

chocolate dipping (you can melt the chocolate made for candy making or do the following)
1 12-oz. pkg. milk chocolate chips
1 T. shortening

Crush the cookies into very fine crumbs (this was the hard part for me - I put them in a chopper that I have - that worked the best). Combine 3 cups of the cookie crumbs and the cream cheese. Shape into 1-inch balls. Combine the chocolate chips and shortening and melt in the microwave. Stir until smooth; dip the balls in the melted chocolate. Place the balls on waxed paper to set up. While the chocolate is still wet, sprinkle with the remaining cookie crumbs. Refrigerate until they are firm, about an hour. They will be gone in minutes!!! Makes about 50 truffles.




Wassail
1 c. sugar
3 c. water
1 T. whole cloves
1 T. whole allspice
3 whole nutmegs
3 cinnamon sticks
1 gallon apple juice
1 6-oz. can orange juice concentrate
1 6-oz. can lemonade concentrate

Combine sugar and water. Tie spices together into a cheesecloth bag. Soak spice bag overnight in the sugar/water mixture. Mix with apple juice, lemonade concentrate, and orange juice concentrate. Bring to a boil. Remove spices and simmer. Makes 20 servings.

Creamy Chicken and Wild Rice Soup

I actually got this recipe from my friend Kaytee. It is so yummy!!

Ingredients:
1 tbs. extra virgin olive oil
1 cup chopped celery
1 cup chopped carrots
1/4 cup all purpose flour
1/4 cup chopped green onions
1/4 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. thyme
2 bay leaves
dash of garlic powder
4 cups chicken broth
1 cup quick cooking or instant wild rice ( I use Uncle Ben's)
2-3 cups cooked chicken (cubed or shredded, whatever you like)
1/2 cup sour cream
1 tbs. parsley

Preparation:
Put all ingredients into a slow cooker. Cook on medium heat for approximately four hours give or take. Remove from heat and enjoy!