Category Archives: crockpot recipes

Hot Fudge Cake in Slow Cooker


Ingredients
1-3/4 cups packed brown
sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa,
divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet
chocolate chips
1-3/4 cups boiling water
Vanilla ice cream
Directions
In a small bowl, combine 1
cup brown sugar, flour, 3
tablespoons cocoa, baking
powder and salt. In another
bowl, combine the milk,
butter and vanilla; stir into
dry ingredients just until
combined. Spread evenly
into a 3-qt. slow cooker
coated with cooking spray.
Sprinkle with chocolate
chips.
In another small bowl,
combine the remaining
brown sugar and cocoa; stir
in boiling water. Pour over
batter (do not stir). Cover
and cook on high for 4 to
4-1/2 hours or until a
toothpick inserted near the
center of the cake comes out
clean. Serve warm with ice
cream. Yield: 8 servings.

Slow Cooker French Dip Sandwiches


  • 4 pounds rump roast
  • 1 (10.5 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle beer
  • 6 French rolls
  • 2 tablespoons butter

Directions

  1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
  4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

 

Crock Pot Candy


I came across this on another site and figured you CANNOT go wrong when you are  using chocolate and a crockpot!!  When my Christmas goodies disappear, I will be making these and posting my pictures.  If you get a chance to try it before me, comment below and send me your pics to show here! :)  

1 16 oz. jar roasted, unsalted peanuts
1 16 oz. jar roasted, salted peanuts
1 12 oz. package semi-sweet chocolate chips
1 bar (4 ozs.) german chocolate, broken into pieces
3 lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces

Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on low 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper. Let cool thoroughly.

Makes approximately 150 – 170 pieces.

Jiffy Cornbread Pudding


1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix

Melt butter in dish. Put in corn and sour cream. Mix together
well. Sprinkle corn bread mix over corn and stir all
together. Bake 45 minutes at 350 degrees.
** Can also use the crockpot, sprayed well with cooking spray, and
set on LOW setting for approximately 3 hours or so.

What’s For Dinner?!?


Cowboy Beans and Cornbread

Well, last night’s meal was quite fun.

For one, I was able to make most of the meal out on the back porch instead of heating up my kitchen.  I used a rice cooker/multipurpose cooker for the beans and then made the cornbread in a regular crockpot.

I browned the meat and onions in my beautiful stainless steel chicken fryer.   {I love this pan!}  I then assembled the rest of the ingredients in the cooker and cooked on high until it reduced down and turned itself on to the keep warm function.  This fool=proof mechanism is wonderful for cooks that get distracted with kids, the UPS man, the Schwan man, the dog getting loose, etc……. :)

The cornbread was just two Jiffy boxes of the cornbread mix, made according to package directions.  Although it turned out good and the family really liked it, I think next time I will try something different with the ingredients to make it even more moist because my crockpot is old and the heating element is around the perimeter leaving the center to take longer to cook.  I’ve made cakes in the crockpot and will try the same recipe but use the cornbread mix and let you know how it turns out.

Kim’s Cowboy Beans Recipe

Crockpot Cornbread Recipe

Crock Pot Chops and Gravy


* 4 whole Lean Pork Chops
* 1 whole Medium Onion, Sliced Or Diced
* ½ cups Cup Sliced Mushrooms
* 2 cans (10 3/4 Oz Size) Mushroom Soup
* 4 Tablespoons Soy Sauce
* 2 Tablespoons Worcestershire Sauce
* 1 teaspoon Dried Parsley
* 1 teaspoon Garlic Salt
* ¼ teaspoons Pepper

Place pork chops in a crock pot (or in a baking dish for the oven). Lay onion slices and mushrooms over the pork chops. Mix the rest of ingredients in a bowl and pour over the pork chops. Cook on low in the crock pot for 5 to 6 hours (or in the oven on 350F for 1 hour).

Serve with mashed potatoes.

Note: After baking, I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you used them) for those who like them so they can put them on their chops.

Crock Pot Chicken and Artichoke Casserole


DARE to try this!

3 pounds broiler-fryer, cut up
Salt, to taste
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 tablespoon butter or margarine
1/2 cup rich chicken broth
3 tablespoons sherry
1/2 teaspoon dried tarragon
1 can mushrooms
2 tablespoons (heaping) quick cooking tapioca
2 jars marinated artichoke hearts, reserve marinade

Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in butter and reserved marinade. Place mushrooms and artichoke hearts in bottom of crock-pot. Sprinkle with tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to low heat setting. Cook for 7 to 8 hours, or cook on high for 5 hours. If you don’t want to brown the chicken first, it’s okay.

Crock Pot Chicken Noodle Soup


3-1/2 pounds broiler-fryer, cut up, skinned
2 medium carrot, peeled and chopped
1/2 cup onion, chopped
2 celery stalk, chopped
2-1/2 teaspoons salt (or less)
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 quarts water
2-1/2 cups medium egg noodles, uncooked

Place first 4 ingredients in 3 1/2-quart slow cooker in order listed. Combine salt and next 6 ingredients, sprinkle over vegetables. Add 6 cups water, cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf, add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.

Crock Pot Chicken and RIce Casserole


4 large chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cups diced celery
1 cup minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings. Use long-grain rice. In slow cooking, they give the fluffiest results. Stir in raw rice and barley during the last 1 to 1 1/2 hours of cooking. All-day cooking would result in gummy, almost gelatinous and gloppy grains. Use an extra 1/4 cups water for every 1/4 cups of raw grain. Alternate solution: Cook grains by conventional stove-top and microwave methods, then stir them in during the last 15 minutes. Brown and wild rice buffs take note: The cooking time for brown rice is approximately twice that of white rice. Wild rice takes even longer than brown. Add pasta to soups during the last 5 minutes of cooking. For other dishes, cook pasta on the stove top, then drain it, and top or toss it with the slow cooker ingredients right before serving. Whichever way it’s cooked, pasta is best when done al dente.