to
Cooking For Fun's
Crockpot Page

A busy day ahead of you?
Then pull the dusty crockpot or
slow cooker out of the cupboard,
fire it up, and put dinner on
to cook while you're away!
Here's some of our favorite recipes
to get you started including
desserts, too :-)

Zucchini-Tomato Strata
4 medium zucchini, sliced 1/4-inch thick
1 Onion, chopped
4 cloves garlic, chopped
8 oz mushrooms, sliced or fresh
4 Roma tomatoes, sliced
3/4 cup spicy vegetable-tomato juice cocktail
1 tsp dried basil
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper

Arrange half zucchini slices in crock-pot. Top zucchini with half of the onion, garlic, and all of the mushrooms. Repeat with remaining zucchini, onions, and garlic. Arrange sliced tomatoes over top. Combine juice, basil, oregano, salt, and pepper; pour over casserole. Cover; cook on low 6 to 8 hours. Top with stuffing croutons and cheese during last 10 minutes. Makes 8 to 10 servings.

CFF Shared by Carole
 

Crockpot Round Steak

Cut up round steak into serving pieces and put in a crockpot. Dump a can of mushrooms with juice on top. Dump in a package of dry onion soup mix and a can of cream of mushroom soup and cook on low 10 hours. Serve with mashed potatoes (it makes its own gravy).

CFF Shared by Debbie

I have a good recipe for the crockpot. It comes from my Rival Crockpot Cookbook. It is so easy and so good.----Debbie/IN

BBQ Ribs
3-4 lbs. spareribs
salt & pepper
BBQ sauce

Sprinkle ribs with salt & pepper. Place ribs in broiler pan under broiler for 30 minutes to brown and remove excess fat. Slice ribs into serving pieces and put into crockpot. Pour a bottle of BBQ sauce over the ribs and cook on low for 6-8 hours.

CFF Shared by Debbie

Crockpot Pork Roast
1 pork roast
garlic powder or fresh----to taste
1 medium onion----chopped
2 bay leaves
salt & pepper ----to taste
1 C. water
2 Tb. worcestershire sauce

Place all in crockpot and cook on low for 10 hours or high for 5 hours. Use the juices along with a bit of cornstarch mixed with a little water to make gravy.

CFF Shared by Debbie

Crockpot Pork Roast With Mixed Vegetables
2 med sweet potatoes -- cubed
2 med red potatoes -- cubed
2 med russet potatoes -- cubed
2 stalks celery -- diced
6 med carrots -- sliced
4 cloves garlic -- minced
14 1/2 oz vegetable broth -- canned
1 1/2 cups garlic flavored wine OR any white wine
2 envelopes dry soup mix --onion and mushroom flavor
3 lb pork shoulder roast
Salt and pepper -- to taste
1/2 cup flour -- optional

Place half of the potatoes, celery and carrots in the bottom of a 5 quart crockpot. Sprinkle with half of the minced garlic. Combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste. Place the roast in the crockpot. Using one soup mix envelope, rub it into the roast. Turn roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the rest of the potatoes, celery and carrots on top and around the roast. Sprinkle with the rest of the garlic. Pour the remaining broth mixture overtop. Salt and pepper to taste. Cover and cook on low for 9 to10 hours. If desired, using a slotted spoon, remove roast and vegetables to a platter and keep warm. Using about 1/2 cup of the juices from the crockpot, mix with the flour. Pour the rest of the juices into a saucepan. Bring juices to a boil and whisk in the flour. Cook, stirring constantly, until gravy is thickened. Slice roast and pour gravy over roast and vegetables. Serve extra gravy on the side. Makes 4 to 6 servings. 

CFF Shared by Katherine

Mary's French Onion Soup
Recipe By: Mary Spero
2 qts beef stock -- homemade
4 beef bouillon cubes
6 cups Maui onions -- thinly sliced*
1/2 stick butter
1 clove garlic -- minced
4 tbsp extra virgin olive oil
Salt and pepper -- to taste
2 tbsp flour
1 tsp sugar -- or to taste (1 to 2)
1 tsp Worcestershire sauce
1/4 cup sherry -- **
6 slices French bread
6 slices Gruyere cheese -- OR mozzarella

* or any sweet onion
** use GOOD quality sherry; NOT cooking sherry

Heat bouillon cubes and beef stock in crockpot on high. Cook onions and garlic in butter and olive oil over low heat in large skillet. Let them cook until the onions are well carmalized. Add salt and pepper to taste. Add sugar and flour. Stir well. Stir in Worcestershire sauce. Add to stock in crockpot continuously whisking until well blended.  Cover and cook on low for 6-8 hours. Add sherry during the last half hour of cooking.

To serve: Place a slice of French bread in each ovenproof soup bowl.  Place a slice of mozzarella cheese on the bread. Pour hot soup over the bread. If desired, put ovenproof bowls on large cookie sheet and brown under broiler for a few minutes before serving. Onolicious!!!

CFF Shared by Katherine

Old-Fashioned Sunday Supper
Recipe By: The Best Slow Cooker Cookbook Ever
1 box beef onion soup mix -- (2.2-oz), 2 envelopes
3 1/2 lbs beef rump roast -- trimmed of fat
2 lbs small red potatoes --scrubbed and halved
3 lg peeled carrots -- sliced
2 celery ribs -- sliced
7 garlic cloves -- minced
1/2 tsp garlic pepper
2 tsp dried thyme leaves
1 bay leaf
1 1/2 cups zinfandel or other fruity red wine
14 1/2 oz beef broth
1/4 cup all-purpose flour

Place the contents of both of the dry soup mix envelopes in a small baking dish. Place the roast in the dish and rub or pat the dry soup mix all over it.In a 5-quart electric slow cooker, place half each of the potatoes, carrots, celery, and garlic. Season with half each of the garlic pepper and thyme. Tuck the bay leaf into the vegetables. Mix together 1 cup of the wine and the broth. Pour into the slow cooker. Add the roast and scrape any dry soup mix left in the baking dish on top. Cover the meat with the remaining vegetables, garlic, garlic pepper, and thyme. Cover and cook on the low heat setting 9 to 10 hours, or until the meat is tender. Remove the meat to a warm serving platter. Remove and discard the bay leaf. Scoop out the vegetables with a slotted spoon and scatter them over and around the roast. Cover with foil to keep warm. Pour the juices from the slow cooker into a medium saucepan and bring to a boil on top of the stove over medium-high heat. Whisk together the remaining 1/2 cup wine and the flour until well blended. Stir into the juices in the saucepan and cook, stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3 to 5 minutes. Pour the gravy over the meat and vegetables and serve. Makes 6 to 8 servings.

CFF Shared by Katherine

Crockpot Hungarian Goulash
2 lbs round steak -- cubes
1 tsp paprika
1 cup onion -- chopped
1 tsp thyme -- dried
1 clove garlic -- minced
1 bay leaf
2 tbsp flour
14 1/2 oz tomatoes
1 tsp salt
1 cup sour cream
1 tsp pepper

Put steak cubes, onions, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW 8 to 10 hours. Add sour cream 30 minutes before serving. (HIGH 4 to 5 hours) Serve over hot buttered noodles.

CFF Shared by Judi

Herbed Chicken and Vegetables
1 (3 lb) frying chicken -- cut into pieces
2 tomatoes -- chopped
1 onion -- chopped
2 cloves garlic -- minced
1/2 cup chicken broth
2 tbsp white wine  OR  chicken broth
1 tsp dried thyme
Salt and pepper, to taste
2 cups broccoli florets
Hot cooked rice

Place chicken in a crockpot. Top with tomatoes, onion and garlic. Combine broth, wine or additional broth, salt, thyme and pepper; pour over chicken. Cover and cook on LOW for 7-8 hours. Add broccoli; cook 45-60 minutes longer or until the hcicken juices run clear and the broccoli is tender. Discard bay leaf. Thicken pan juices if desired. Serve over rice.

CFF Shared by Faye

Chicken Lickin Good Crockpot Pork Chops
6 pork chops -- boneless
1/2 tsp garlic powder
1/2 cup flour
2 tbsp vegetable or canola oil
1 tbsp salt
1 (10 oz) can chicken and rice soup -- undiluted
1 1/2 tsp dry mustard

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on LOW 6 to 8 hours or on HIGH 3 1/2 hours.

CFF Shared by Faye

Chocolate Obsession
1 3/4 cups light brown sugar -- divided
1 cup flour
1/4 cup plus 3 tbs cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp butter -- melted
1/2 tsp vanilla extract
1 3/4 cups hot water
1/4 cup blanched sliced almonds (optional)
Vanilla Ice cream

A rich -- creamy dessert with a pudding cake texture. Created in your Crockpot!

Sir together 1 cup of brown sugar, flour, 3 tbs cocoa powder, baking powder and salt. Mix in the milk, melted butter and vanilla. (The batter comes out very thick.) Spread over bottom of a 3 1/2 qt. cooker. Mix remaining 3/4 cup brown sugar, 1/4 cup cocoa powder, almonds and the hot water. Pour over top of the batter but so not stir. Cover and cook until a toothpick inserted in center, comes out clean. About 2 hrs. on HIGH

Note: Do not cook on low for a longer period of time. Spoon the warm pudding into individual bowls serve with scoops of vanilla ice cream on top.

Crockpot Peach Cobbler
Recipe By: Crockpot Cuisine-Rival
3/4 cup Bisquick® baking mix
1/3 cup sugar
1/2 cup packed brown sugar
1/2 can evaporated milk
2 tsp butter or margarine -- melted
2 eggs
3 lg peaches -- mashed
2 tsp vanilla
3/4 tsp cinnamon -- ground

Lightly grease crockpot or spray with nonstick coating spray. In a large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crockpot. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Serve warm. Top with vanilla ice cream if desired.

CFF Shared by Faye

Crockpot Granny Jean's Lima Bean Casserole
1 lb dry lima beans
3 tsp salt
1 tbsp molasses
1/2 cup butter
3/4 cup packed brown sugar
1 tbsp dry mustard
1/2 cup sour cream

Cover beans with water and 1 ts salt, soak overnight. Drain, refill pot with water to cover beans, bring to boil and simmer till soft. Drain. In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle on beans. Stir molasses and sour cream together, pour over eans and mix all together. Cover and cook in crockpot on low for 4 to 6 hours. 

Normandy Chicken with Apples
3 cups apple cider
3 boxes leek soup mix -- (1.8 oz)
2 tsp dried thyme leaves
1/2 tsp grated nutmeg
1 1/2 lbs red potatoes -- peeled & diced
4 celery ribs -- thinly sliced
6 shallots -- thinly sliced
3 green apples -- cored & cut into 16 wedges each
3/4  cup dried cranberries
2 lbs boneless -- skinless chicken breast halves, halved crosswise

In a 4 or 5 qt. slow cooker, combine the cider, soup mix, thyme & nutmeg. Stir to blend well. Add potatoes, celery, shallots, apples & cranberries. Tuck chicken pieces down into the mixture. Cover & cook on low about 8 hours or until potatoes are tender. 6 to 8 servings

CFF Shared by Dorothy

Bean And Cornbread Casserole
1 med onion -- chopped
1 med green bell pepper -- chopped
2 cloves garlic -- minced or 1/4 teaspoon garlic powder
1 (16 oz) can red kidney beans -- undrained
1 (16 oz) can pinto beans -- undrained
1 (16 oz) can no-salt-added diced tomatoes -- undrained
1 (8 oz) can no-salt-added tomato sauce
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp prepared mustard
1/8 tsp hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
1/2 cup egg substitute
3 tbsp vegetable oil
1 (8 1/2 oz) no-salt-added cream-style corn

Lightly grease crockpot. In skillet over medium heat, cook onion, bell pepper and garlic until tender. Transfer to crockpot. Stir in kidney beans and pinto beans. Add diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce. Cover and cook on high for 1 hour. In large bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg substitute, vegetable oil and corn. Spoon evenly over bean mixture. There may be leftover cornbread depending on size of crockpot being used (if there's remaining cornbread, spoon into greased muffin tins and bake at 375 F 30 minutes or until golden brown). Cover and cook on high 1 1/2 to 2 more hours. Serve. Makes 6 to 8 servings

CFF Shared by Judi

Chicken In Wine Sauce
4 slices bacon -- cut into pieces
1/4 cup Pillsbury BEST® All Purpose Flour
1/2 tsp salt
1/8 tsp pepper
3 lb cut-up frying chicken -- (3-3 1/2) skin removed
1 1/2 cups fresh baby carrots
1 cup frozen small whole onions -- thawed
1 (4.5 oz) jar Green Giant® Whole Mushrooms -- drained
1 garlic clove -- minced
3/4 cup Merlot wine
1/2 cup chicken broth
2 tsp dried parsley flakes
1/2 tsp dried thyme leaves
1/2 tsp dried marjoram leaves
1/4 cup water
2 tbsp Pillsbury BEST® All Purpose Flour
2 tbsp chopped fresh parsley

Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Refrigerate until needed. Remove and discard all but 2 tablespoons bacon drippings from skillet. In shallow dish or pie pan, combine 1/4 cup flour, salt and pepper; mix well. Coat chicken pieces generously with flour mixture. Add chicken to skillet; cook 7 to 10 minutes or until deep golden brown on all sides. Place chicken in 3 1/2 to 4-quart slow cooker. In same skillet, combine carrots, onions, mushrooms and garlic. Cook and stir over medium heat for 5 minutes or until lightly browned. Add to chicken in slow cooker. Add wine, broth, dried parsley, thyme and marjoram to same skillet; cook and stir until hot, scraping up bits from bottom of skillet. Pour over chicken and vegetables in slow cooker. Cover; cook on low setting for 7 to 9 hours or until chicken is fork-tender, its juices run clear and vegetables are tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to keep warm. In small bowl, combine water and 2 tablespoons flour; blend well. Add to slow cooker. Increase setting to high; cook until thickened. Sprinkle chicken with reserved bacon and chopped parsley. Serve with wine sauce. 4 servings

CFF Shared by Judi

Crockpot Meat Loaf
Recipe By: From The Best of Electric Crockery Cooking
1/2 cup whole milk
2 slices white bread
1 1/2 lbs ground beef
2 eggs
1 sm onion -- peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can whole tomatoes -- (12 oz)

Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add  salt, pepper and mustard. Beat the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin. 

CFF Shared by Judi

Gone-All-Day Casserole
Recipe By: Taste of Home's Quick Cooking Magazine* May/June 99
1 cup uncooked wild rice -- rinsed and drained
1 cup chopped celery
1 cup chopped carrots
2 (4 oz) cans mushroom stems and pieces -- drained
1 lg onion -- chopped
1 clove garlic -- minced
1/2 cup slivered almonds
3  beef bouillon cubes
2 1/2 tsp seasoned salt
2 lbs boneless round steak -- cut into 1" cubes
3 cups water

Place ingredients in order listed in a slow cooker. DO NOT STIR. Cover and cook on LOW for 6 to 8 hours or until rice is tender. Stir before serving.

CFF Shared by Judi

Greek Beef Stew
2 lbs lean beef boneless round roast
1/3 cup all-purpose flour
3/4 tsp ground cinnamon
2 cups frozen pearl onions
1 1/2 cups water
3/4 cup Italian-style tomato paste
3/4 cup dry red wine or apple juice
1 tbsp red wine vinegar
1 tbsp honey
Hot cooked rosamarina (orzo) pasta, bulgur wheat pilaf or rice
1/2 cup crumbled feta cheese -- if desired

Trim excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions with cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart crockpot. Mix water, tomato paste, wine, vinegar and honey Pour over beef mixture. Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese. 6 servings.

CFF Shared by Judi

Saucy Italian Roast
Recipe By: Taste of Home's Quick Cooking Magazine May/June 99
3 1/2 lbs rump roast
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1 jar (4 1/2 oz) sliced mushrooms -- drained
1 med onion -- diced
1 (14 oz) jar spaghetti sauce
1/2 cup red wine or beef broth
Hot cooked pasta

Cut the roast in half. Combine salt, garlic powder, and pepper; rub over roast. Place in a 5-quart slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine or broth; pour over meat and vegetables. Cover and cook on LOW for 8 to 9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.

CFF Shared by Judi

Vermont Baked Beans with Ham
Recipe By: Mable Hoffman's Crock Cookery
1 lbs baby lima beans
6 cups water
2 cups diced ham or 2 ham hocks
1 tbsp prepared mustard
1/2 cup brown sugar
1/2 cup maple syrup
1 tsp salt
1/4 tsp pepper

Soak Beans in water overnight in crock pot. Cover and cook on high for 2 or 3 hrs or until tender but not mushy. Drain, saving liquid. Return beans to crock pot. Stir in ham, mustard, brown sugar, maple syrup, salt, pepper, and 1/2 cup liquid from beans. Cover and cook on low for 8 to 10 hours. If using ham hocks, cut ham off bones. Return meat to beans.

CFF Shared by Judi