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I got this recipe from Bobby, who got it from him mom, Liz Maupin (he thinks she used stew meat, but we use ground beef). Bobby normally fixes this dish on the stovetop, but today...I chose the crock-pot and it turned out delicious! 

Today's dish was served with a fresh pan of Southern Cornbread.  Bobby and I have decided that what makes this dish so tasty is the generous amount of carrots we use.  Enjoy!


Ingredients:
  • 1lb. ground beef
  • 2-3 large onions (peeled & very coarsely chopped)
  • 2lb bag of carrots (peeled & cut)
  • 5-6 large potatoes (peeled & cubed)
  • 1 cup beef broth
  • 1 cup chicken broth
  • Water
  • Salt & Pepper to taste
Directions:
  • Brown Ground Beef in dutch oven until done (my ground beef was not quite thawed, so I covered it with water and cooked as it thawed and did not drain)
  • Mix the other ingredients in with the beef and stir thoroughly.  Pour into crock-pot. 
  • Add the broths and cover with water to the top of crock-pot.  Add salt and pepper to taste.
  • Cook on high for 5-6 hours.  Taste before serving to make sure the seasoning is to your taste.
 
 
You can't get much simpler than this...Pork n Kraut cooked in the crock pot.  Before you turn your nose up to kraut...have it fixed this way first!  The kraut seasons the pork and the pork seasons the kraut, making a tasty dish.
Ingredients:
1 package meaty country pork ribs
1 can kraut
salt and lots of pepper to taste
Directions:
Put package of ribs in crock pot adding some salt and pepper and cook on high for an hour.  Turn down to low and cook for a couple of hours.  Add can of kraut and continue to cook on low for another hour.  Told you it was easy.  We fix mashed potatoes and black eyed peas to serve with this dish.  Good Southern Cooking at it's best!
 
 
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Ingredients:
1 lb beef stew meat
1 small onion
1 small can mushrooms
1 can cream of mushroom soup
2/3 can milk
1/2 cup flour
Salt and Pepper (to taste)
Vegetable Oil

Directions:
In bowl mix some salt and pepper with your flour (approximately 1/2 to 1 tsp salt and pepper) amount depends on your taste...I would use less then add extra salt to the mixture in the crock pot in the last few minutes of cooking (to your taste).  Dredge your stew meat in the flour and brown on both sides in vegetable oil heated in skillet on stove top.  Place the browned beef in the crock pot...

Coarsely chop a small onion and put on the meat, cover with the undrained can of mushrooms.  Stir and cover.  Turn crock pot on high and cook for 1 hour...
After the first hour, stir the mixture and add can of cream of mushroom soup and 2/3 can of milk.  Stir mixture and put crock pot on low and cook for 2-3 hours.
While my main dish was slow cooking, I snapped some fresh green beans and put them in water on the stove with some salt and pepper and 3 slices of bacon and let them cook down until tender.  When there was about an hour cooking time left on the beef, I peeled some potatoes and put on to boil for mashed potatoes.  Just look at that Crock Pot Kettle Beef Tips...looking pretty dang yummy!
When the potatoes were almost done, baked up a batch of biscuits and sliced a tomato fresh from the Farmer's Market and walah!!!  We had a great meal!  We put the kettle beef over our mashed potatoes and our biscuits.
 
 
In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)


Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.
 
 
Still getting our slow cooker on...with Tomato-Basil Parmesan Soup...can't wait to fix this...sounds so yummy!
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Ingredients:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup grated Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper




Directions:
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Recipe Source: 365 days of crockpot


 
 
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Ingredients:
1 lb dried great northern beans (mixed if desired) or 1 lb other dried beans (mixed if desired)
3 garlic cloves , peeled and sliced
1 large sweet onion , chopped coarsely
½ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon chopped parsley
¼ teaspoon ground cloves
1 lb smoked ham or 1 lb ham hock
6 cups water or 6 cups broth


Directions:
Sort beans and soak in enough water to cover overnight.  Or you may sort them and place in a saucepan with 2-inches of water to cover. Bring them to a boil, boil for 3 minutes, then cover and remove from heat.  Allow to sit for one hour after boiling (don't lift the lid). Whichever method you use, rinse and drain the beans before placing them in the crock pot. Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth. Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy. Skim any excess fat, if necessary, before serving.

Recipe Source:  Food.com
 
 
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Ingredients:
2 cups peeled, sliced tart apples
2 cups granola cereal
1 tsp. cinnamon
1/4 cup honey
2 Tbsp. melted butter

Preparation:
Spray inside of 3-4 quart crockpot with nonstick cooking spray. Combine apples, cereal and cinnamon in crockpot and mix well. Stir together honey and butter and drizzle over apple mixture. Mix gently. Cover crockpot and cook on LOW 5-7 hours OR until apples are tender.

Serve this crockpot cobbler with fruit yogurt, if desired. 4 servings

NOTE: If you have a crockpot that cooks hot ... you need to reduce the cooking time in this recipe. Crockpots made in the last 5 years cook much hotter than the appliance used to develop this recipe and it may be done in 3-4 hours. Every recipe can't be developed with every crockpot in mind so keep an eye on your food while it is cooking.

Recipe Source: About.com

 
 
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Prep: 30 min. Cook: 5 hours
Yield: 4 Servings
 
Ingredients
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)

Directions
In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Recipe Source: A Taste of Home

 
 
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Ingredients:
4 tsp Salt
2 tsp Paprika
1 tsp Cayenne Pepper
1 tsp Onion Powder
1 tsp Thyme
1 tsp White Pepper
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1-2 Onions, chopped (optional)
6-8 Yellow Potatoes (optional)
Instructions:
1.  Combine spices in a small bowl.
2.  If necessary, remove giblets from inside of chicken.  Rinse inside and outside of chicken and pat dry with paper towels.
3.  Massage chicken with spice mixture.
4.  Place onions and potatoes in the bottom of the CrockPot and lay the chicken on top.  I usually put some onions inside the chicken too.
5.  Cover and cook on low 4-6 hours or until chicken is falling off the bone.

The original recipe found at food.com recommends rubbing the spices on the chicken the night before you plan to cook it.  I am never that organized and I think it is awesome without that step.

Recipe source: RealFoodAllergyFree.com


 
 
Continuing our Get Your Slow Cooker On in the month of February.  I know today's slow cooker recipe is late, but hey...it is Valentines Day and I had flowers to accept and cards to sign and gift cards to buy! But this recipe that I came across on Pinterest is worth the wait.
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Ingredients:
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)1 8-oz. pkg. fresh button mushroomsquartered
1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced
1/4 cup butter1 0.7-oz. pkg
Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta

Directions:

Melt butter in a saucepan....
Add in Italian dressing packet
Stir in soup , wine and cream cheese until it combines and melts
Cut up mushrooms (I used all button...because I had them)
Mixture is combined...
Place mushrooms on the bottom of slow cooker...top with chicken....pour sauce on top...

Close top and cook on low for 5 hours

Recipe Source: Cleverlyinspired.com