Slow Cooker Recipes

Slow cooker Recipes (Crock Pot Recipes)

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8 potatoes, chopped                             1 onion, chopped
2 celery ribs chopped                            2 carrots, peeled and chopped small
1 can chicken broth                               2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings


Put all ingredients down to and including the pepper into the crockpot. Add water to within 1" of the top of the crockpot (this recipe is for a 5 qt, so adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk into a small conatiner with a lid, add flour and shake till well mixed. Add to the soup.

This was YUMMY!! One of my favorites so far. It is cool here so it was perfect for today (we're feeling the effects of Tropical Storm Gordon). Served it with bread. It was the first thing I've cooked in my new cp(the Talk City Sunbeam one...which I love).

Oh, and I added rosemary too, it gave it a really good flavor. I chopped the celery very small, so this would probably be a good way to sneak veggies into your kids. Also very low fat.


1 c. dry lentils                                         1 c. chopped carrot

1 c. chopped celery                               1 c. chopped onion

2 cloves garlic, minced                          1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed           1/4 tsp. dried thyme, crushed
1 bay leaf                                                3 1/2 c. chicken or veggie broth 1 1/2 c. water
1 (14 1/2 oz) can Italian-style stewed tomatoes

1/4 c. snipped fresh parsley                 2 Tbs. cider vinegar


Rinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil, oregano, thyme, and bay leaf. Stir in broth, water and undrained tomatoes. Cover; cook on low-heat setting for 12 hours or on high-heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar (if desired). Makes 6 servings.










1 lb Small white beans                          8 c Water
2 c Ham, diced                                       1 c Onion, diced
1 c Celery, chopped                              2 tb Parsley, chopped
1 ts Salt                                                   1/4 ts Pepper
1 Bay leaf


Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender.


1 can cream of chicken soup               3 tbsp. flour
1/4 tsp. pepper                                       Dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
1 celery rib, chopped                             1/2 c. chopped green pepper
1/4 c. chopped onion                             1 package (10 oz.) frozen peas
2 tbsp. diced pimentos, drained          
Hot cooked rice


Combine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken, celery, onion and green pepper. Cover and cook on low 7-8 hours or until meat is cooked through. Stir in peas and pimentos. Cook 30 minutes longer. Serve over rice.


4 skinless boneless chicken breasts
6 oz. frozen concentrated orange juice
1/2 t. thyme salt pepper


Place chicken in crockpot. Mix the thyme and orange juice and pour over. Cook about 4-5 hours on low. Season to taste. (If you use the frozen chicken breasts they usually don't need additional salt.)


4 Chicken breast halves, skin and excess fat removed
1/4 teaspoon salt                                   1/4 teaspon pepper
1/4 teaspoon paprika                            1 tablespoon oil
1 medium onion, chopped                    1 small red pepper, chopped
1 clove of garlic, minced                       1/2 teaspoon dried rosemary leaves
1  can crushed tomatoes                      frozen peas


Season chicken with salt, pepper, and paprika. In a medium skillet, heat oil over medium-high heat. Add chicken and brown. Put chicken in the Crock-pot.

In a small bowl, combine remaining ingredients except the peas. Pour over chicken. Cover: cook on Low 7-9 hours (High 3-4 hours) One hour before serving, add peas. Serve over rice. Makes 4 servings.



1 large chicken, cut-up                          2 c. soy sauce
2 c. vinegar                                            


Put in crockpot and cook on high 4-5 hours.


4-6 pieces chicken (boneless breasts)  1 bottle BBQ sauce
1/2 cup white vinegar                            1/2 cup brown sugar
1 tsp. mesquite seasoning                    1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes                 


Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all.

Cook slowly in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw.

NOTE: Since this didn't specify whether it should be on high or low, the first time I cooked on high for 5 hours. The chicken was dry as dirt :( The 2nd time, dh cooked it on low for 4 1/2 hours and it was perfect.


6 boneless chicken breasts                  1/2 cup butter
1 pkg dry italian salad dressing mix     1 can golden mushroom soup
1/2 cup white wine                                 4oz. onion & chive cream cheese
pkg angel hair pasta (cook according to box directions)


Place chicken in crock pot. In sauce pan melt butter. Stir in italian salad dressing mix, soup, cream cheese & wine. Pour over chicken. Cook on low for 4-5 hours. Pour over cooked angel hair pasta or any kind of noodle you desire. (Rice works well also).


3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup


Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles. We did noodles and hubby said it tasted like mac and cheese.








6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup OR cheese sauce


Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

I cooked on high for 4 hours and it was fine. I also served mine with rice.


Serves 2

Place two chicken breast halves in crockpot (frozen or thawed)

Mix together one can cream of chicken soup & half soup can of white wine; pour over chicken

Place two slices swiss cheese over top of chicken breasts (processed cheese melts and blends more easily)

Cook in crockpot for 2-3 hours (on high) or 3-4 hours (on low)

Serve over steamed rice

(This recipe is also good with a little lemon juice in place of the wine.)




2 chicken bouillion cubes, dissolved in ½ c hot water

¼ cup brown sugar                                ¼ cup vinegar

1 tbsp soy sauce                                   ½ cupt catsup

slided onion                                            salt



Enough chicken to feed your family- boneless skinless breasts or thighs work best

Place chicken in crockpot. Sprinkle with salt and top with as many onion slices as desired. Combine rest of ingredients and pour over onions. Cook on low 6 to 8 hours. Great served on potato rolls as sandwiches.







1 box rotini (or ziti), any fun, flavorful pasta will do
2 - 28-oz jars pasta sauce(one with tomato chunks works well)
1 egg                                                       1/2 lb ground beef
1/2 lb sausage                                       2 tbsp olive oil
1 C. parmesan cheese                          1/2 C italian breadcrumbs
1 bag mozzarella cheese                      16-20 oz. ricotta cheese
2 eggs                                                     1 C. parmesan cheese
1 1/2 tsp. parsley flakes                        dash salt & pepper


Grease crock-pot, or spray with non-stick cooking spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours.


1 cup boiling water
1/4 cup dry packed sun dried tomatoes
1 small onion chopped
1 stalk celery chopped
2 tsp chopped fresh basil
2 tsp chopped fresh oregano
1 TBS worcestershire sauce
1 10 1/2 ounce can condensed beef broth
1/4 tsp salt
1/8 tsp ground black pepper
1 pound extra lean ground beef
1/2 pound mild Italian sausage
1/2 cup Italian style dry bread crumbs
1 egg slightly beaten
1/4 cup milk
3 TBS cornstarch
1/4 cup cold water


In a medium bowl, pour boiling water over tomatoes. Cover and let stand about 15 minutes or until softened. Drain and finely chop. Combine tomatoes, onion, celery, basil, oregano, worcestershire sauce, beef broth, salt and pepper, in a 3 1/2 quart slow cooker. In a medium bowl, combine beef, sausage, bread crumbs, egg and milk, mixing well. Form into 20-22 meatballs about the size of golf balls. Place meatballs in tomato mixture in slow cooker. Cover and cook on LOW 4-5 hours or until vegetables are tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in cold water. Stir into slow cooker. Cover and cook on HIGH 15-20 minutes. Serve sauce over meatballs. Makes 6-7 servings.



1 1/2 lbs beef chuck, cut in 2" cubes
2 tbs flour
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 can (16 oz) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water


Place beef in slow cooker (crockpot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins 30 minutes before serving. Serves 4 to 6.



1.5 pounds ground round
2 (15 oz)cans tomato sauce
2 (14.5) oz cans diced tomatoes, undrained
2 (6oz) cans tomato paste
1 (8oz) package sliced fresh mushrooms, or omit
1.5 cups chopped onions
1 cup water
3/4 cup chopped green pepper
2 TBS brown sugar
2 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground red pepper
2 minced cloves garlic
1 beef bouillon cube


Cook meat in large skillet on medium-high until brown. Stir to crumble. Drain well and place in crockpot. Add tomato sauce and next 14 ingredients. Cover with lid and cook on high for 1 hour and low for 6-7 hours.








2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth (Swansons)
3/4 tsp dry mustard
1/4 tsp garlic salt


Put all this in the crockpot, stir well and cook on low for 8 hours. Turn heat to high and mix 1-1/2 cup sour cream 1/2 cup Wondra flour, cake flour works too, heat on high for 40 minutes.

Serve over rice or noodles.


2 lbs. stew beef                                      1/4 c. flour

1 tsp. paprika                                          4 lg. carrots

3 lg. potatoes                                          1 c. condensed beef broth

1 1/2 tsp. salt                                          1/2 tsp. pepper

1/3 c. soy sauce                                     1 lg. onion

1 can tomato sauce (8 oz.)


Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour.

Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs.


Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the recipes says, I mix those all together in a small bowl. This prevents the flour from becoming clumpy.

Instead of chopped onions, I use 3 or 4 small yellow onions whole (I'm not an onion fan but still like the taste they give the stew.)

I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use whatever variety of sauce that I have on hand. I don't usually buy the "regular" flavor of any brand, but instead have hickory, brown sugar or garlic and onion flavors. The BBQ sauce adds an extra "kick" to the meat and gravy.

For the beef broth, since I don't usually keep that on hand, I dissolve 1 beef bouillon cube into 1 cup boiling water.




1 1/2 lbs lean ground beef                    3 slices bacon, diced

1 small onion, chopped                         2 tbs flour

1/4 tsp paprika                                       1 tsp salt

1 can (10 3/4oz) condensed cream of mushroom soup  

2 tbs dry red wine                                  1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered


In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns. Serves 6 to 8.


2-3 pounds roast cut into bite sized pieces
1 packet Lipton's Onion soup mix
2 cans Cream of mushroom soup


Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat. Cover with cream of mushroom soup. Let cook up to 9 hours. Stir about 1/2 way through cooking (but I'm sure you could just stir at the end). Serve over mashed potatoes or pasta


1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce


Cook roast covered in water (start with hot water) in crockpot overnight on low 10-12 hours. Pour off water and pull meat into shredded pieces. Saute onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.


1 cup chopped celery                            1 medium onion chopped
1 Tbsp. butter

Saute until golden brown.

2 tbsp vinegar                                        1 Tbsp. brown sugar

3 Tbsp. Worcestershire sauce             1 Tbsp. lemon juice

1 tsp. salt (optional)                               1 tsp. mustard

1 cup ketchup                                        1 cup water

2 lbs. ground beef


Combine all ingredients in a large saucepan. Cook slowly for 2 -2½ hours. (Is better reheated)



First I make a batch of homemade:

George's Bar-Be-Que Sauce

1 TBS liquid smoke                               crushed garlic
1 large onion chopped                          2 TBS cider venegar
1 TBS loose brown sugar (not packed) 3 TBS fresh squeezed lemon juice
1-14 oz. bottle of ketchup                     1/2 tsp chili powder
4 TBS worchestershire                          1 TBS dry mustard powder
1 cup water or red wine                         1 tsp salt
1/8 tsp black pepper                              1 TBS honey


Mix together and heat on range.

Then prep the brisket by removing all silver skin if the butchere didn't already do this, place it in the CP, pour the homemade sauce over it and let it go on low. The length of time cooking will depend on how large a brisket you got.

When done, remove lid from CP and using two forks shred the brisket. Terrific served on rolls or buns. It's also good served like tacos with all the trimmings in soft or regular taco shells.


1 3/4 c flour                                             2 tsp baking powder
1/4 tsp baking soda                               1/2 tsp salt
1/3 c shortening                                     2/3 c sugar
2 eggs, well beaten                               1 1/2 c banana, well mashed, overripe
1/2 c walnuts, coarsely chopped



Sift together flour, baking powder, baking soda and salt. With electric beater on low, fluff shortening in a small bowl, until soft and creamy. Add sugar gradually. Beat in eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.

Place on a rack in crockpot. Cover crockpot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on HIGH for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm






3 lbs. cooking apples                            10 slices of bread, cubed (± 4 cups)
1/2 tsp. cinnamon                                  1/4 tsp. nutmeg

1/8 tsp. salt                                             3/4 c. brown sugar

1/2 c. butter or margarine, melted


Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.


3-4 lb port lion roast, well trimmed        salt & pepper
4 to 6 apples, quartered                        1/4 cup apple / orange juice
3 Tbl brown sugar                                  1 tsp ground ginger


Place apple quarters on bottom of CP. Place roast on top. Sprinkle w/salt & pepper. Combine apple juice, sugar & ginger. Spoon over roast, covering entire top. Cover & cook on LOW 10-12 hrs. TASTY! :o) The apples will look gross, but they are tasty too.

Leftover pork roast: shred, mix with barbeque sauce. Serve with white rice and pineapple


4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine


In a casserole 1 1/2-quart baking dish that fits in the crockpot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.








1 corned beef brisket                            1 quart apple juice

1 cup brown sugar                                 1 Tbsp prepared mustard

8 small red potatoes                              2 medium carrots, in chunks
1 onion, peeled and cut into eights      1/2 head cabbage, cut into chunks


Place all ingredients in large crock pot (cut meat in half if necessary). Stir to mix.

Cook on high for 4 to 5 hours on high or 8 to 10 hours on low. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with the vegetables and some of the liquid.

Use left over corn beef the next day.....layer in crock pot with sauerkraut and swiss cheese. Warm and serve on rye bread with 1000 Island dressing!


2 Cups Milk                                             1/3 Cup Rice
1/4 Cup Sugar                                        1 Egg
1 tsp. Butter                                            1 tsp. Vanilla
1/8 tsp. Cinnamon                                 Pinch of Salt
Pinch of Nutmeg


Grease Crockette. Disolve sugar in milk and mix all ingredients together. Put in Crockette. Cook for about 3 to 4 hours, stirring occasionally.


6 pork chops, browned (you can skip the browning)
1 onion, chopped                                   3 T. tomato sauce
Can cream of mushroom soup            2 t Worcestershire sauce


Place into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.


Pour 1/2 cup water in Crock-Pot. Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.

If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.








3 lbs beef stew meat                             2 cans diced tomatoes
salt and peper to taste                           3 cloves garlic minced
1 cup chopped onion                            3 TBSP flour
1/2 tsp cumin                                          1/2 tsp oregano
1 tsp chili powder                                   1/4 cup water
1 diced bell pepper


Place stew meat, 1/4 cup water, salt and pepper in crockpot. turn heat to high and let simmer for 1 1/2 hours.

Drain juice from tomatoes into measuring cup. Add tomoatoes garlic and onions to crock pot STIR let simmer on high for 30 minutes

Add cumin, oregeno, and chili powder to crock pot and stir.

Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture. Let cook on LOW for 3-4 hours until sauce is nice and thick (if you like runnier gravy three hours is good) Serve with warm flour tortillas.


1 package (16 oz) frozen broccoli cuts, thawed and drained

3 cp cubed fully cooked ham

1 can condensed cream of mushroom soup, undiluted

1 jar (8 oz) process cheese sauce

1 cp milk

1 cp uncooked instant rice

1 celery rib, chopped

1 small onion, chopped


In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or until rice is tender. 4 servings.


2 onions, chopped

2 cloves garlic (I use the minced kind that comes in a jar)

1 lb. lean mince

2 Tbs. chili powder

cumin to taste (I leave this out)

2 cans (16 oz. ea.) tomatoes

2 cans tomato soup

2 cans kidney beans, drained

salt and pepper to taste

optional: shredded cheese and/or sour cream for topping


Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add hamburger and cook till browned. Stir in chili powder and optional cumin; cook 2 minutes more. Meanwhile, in crockpot, combine remaining ingredients. Stir in browned meat mixture. Cover and cook on Low setting for 8-10 hours.

To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour cream, if desired.

Note: This can be made on top of the stove, too. Let it cook for 1 hour, but stir, so it doesn't stick to the bottom (this is the nice part of using a need to worry about sticking).


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