5 STAR SLOW COOKER BEEF STEW

Yield: 6 servings

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

1 ½ cups beef broth

4 medium carrots, sliced

3 medium potatoes, diced

1 medium onion, chopped

1 stalk celery, chopped

1 teaspoon Worcestershire sauce

1 teaspoon ground paprika

1 clove garlic, minced

1 large bay leaf

Directions

Gather ingredients.

Place meat in slow cooker.

Mix flour, salt, and pepper together in a small bowl. Pour over meat, and stir until meat is coated.

Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

Serve hot and enjoy!

GOLDEN MUSHROOM CHICKEN

2 lbs chicken
8 oz mushrooms
1 can gold mushroom soup
1/2 can water
4 oz cream cheese

Put all in crock pot low 6-8 hours.
Or bake at 350 degrees covered for 50 minutes.

MISSISSIPPI CHICKEN

SERVES 6

2 pounds Chicken Breast frozen or fresh

1 1-oz package Ranch Seasoning Mix or 1 ½ Tablespoons

1 0.87-oz package Chicken Gravy Mix or turkey gravy mix

5-6 medium Pepperoncini

4 Tablespoons Butter cut into pieces

Instructions

Place chicken breasts in the bottom of a crockpot.

Add the ranch dressing mix and gravy mix, making sure it covers all sides of the chicken.

Place the pepperoncini and butter on top of the chicken, then cover with a lid.

Cook chicken on high for about 4 hours, or on low for 6-7 hours.

Once the chicken is easily shreddable, shred using two forks and use as desired. Enjoy!

SLOW COOKER RANCH STEAK AND GRAVY

2 to 3 pounds top sirloin steak or London broil sliced thin

1 packets brown gravy mix

1 packet Au Jus mix

1 packet ranch seasoning

1 cups water

Instructions

Layer meat on the bottom of the crockpot.

Sprinkle the three packets of seasoning over the meat.

Pour the water over it and stir coating all of the meat.

Cook on high for 4-5 hours or low for 8-10 hours.

Stirring occasionally.

Serve with rice, pasta, or mashed potatoes

BUFFALO WILD WINGS CROCK POT CHICKEN AND PASTA

3-4 Boneless Breasts
1 Bottle Buffalo Wild Wings Sauce of Your Choice
1/2 Bottle Cream or Milk
8oz Cream Cheese
1 C Parmesan or Mozzarella
1lb. Small Pasta Cooked as instructed.

Put all but pasta into crock pot.
Cook on low for 6-8 hours.
Shred chicken.
Stir in pasta and enjoy.

SWEET AND SOUR CHICKEN - CROCK POT

2 lbs. chicken breasts cut into 1” cubes
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Brown the chicken

Put all ingredients into crockpot.
Cook on low 6-8 hours.
If desired thicken sauce with a cornstarch slurry.
Serve over Rice

GROUND BEEF CABBAGE SOUP

Yield 8 Servings

1 pound ground beef, browned

2 teaspoons kosher salt

1 teaspoon coarse ground black pepper

1 yellow onion, chopped

8 ounces tomato sauce

4 cups beef broth

4 cups cabbage, cut into 1" chunks

2 carrots, sliced

2 stalks celery, sliced

14 ounces diced tomatoes, do not drain

STOVE TOP

Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

CROCKPOT

Cook all on low 6 hours

CROCK POT ITALIAN RANCH MEATBALLS AND MUSHROOMS

Serves 8

16oz whole mushrooms, washed

2lb frozen meatballs

1/2 c. butter

1 env. Dry Italian Salad Dressing Mix

1 env. Ranch Dressing Mix

Place everything but butter in crock pot.  Dot with Butter.

Cook on low 3-4 hours or until mushrooms are cooked through. Stir throughout cooking process.

TACO POTATO CASSEROLE

1lb. Ground Beef -- Browned With 1 Small Onion

2 Garlic Cloves, Minced

1 Can Rotel

1/2 Cup Sour Cream

1 Env. Taco Seasoning

1 Can Cheddar Soup

2lbs. Shredded Hashbrown

2 1/2c. Grated Cheddar (divided)

Mix all together except ½ cup grated cheddar. Cook on low 4-6 hours. Top with remaining cheddar. Once melted serve.

 

BBQ BEEF SANDWICH

OPTION 1 (My favorite, but Option 2 is great if you don't have BBQ sauce on hand)

3 lbs Beef chuck, Rump or Brisket

1/4 tsp Garlic powder

1/4 cup Barbecue sauce

2 tbsp Dijon mustard, Prepared

1 1/4 cups Ketchup

1 tsp Liquid smoke

2 tbsp Worcestershire sauce

1/4 tsp Black pepper, Freshly Ground

1/4 cup Brown sugar, light or dark

1/4 tsp Salt

OPTION 2

4 pounds boneless

1 1/2 cups ketchup

1/4 cup brown sugar, packed

2 Tablespoons Worcestershire sauce

1/4 cup red wine vinegar or white vinegar

2 Tablespoons Dijon mustard

1 teaspoon liquid smoke flavoring

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt

CROCK POT DIRECTIONS

Trim fat from roast

Spray crock pot with Pam or use liner then place roast in cooker.

In a medium size bowl, mix the remaining ingredients and pour over roast.

Cook on low for 8 hours or high for 4-5 hours

Remove roast from cooker, place on cutting board and cut into thin slices, discarding extra fat.

Next, skim fat from sauce in cooker (sauce will be thin) and discard. Return sliced beef to cooker with the sauce, stirring and coating beef, then cover and cook on low for an additional 25-30 minutes, until beef is heated through.

OVEN DIRECTIONS

Trim the fat.

Sprinkle all sides with garlic powder, salt and pepper.

Bake at 350 degrees for 2.5-3 hours until 135-140 degrees

Slice into very thin slices and remove any visible fat.

Put into crock pot or back into baking pan.

Mix the sauce ingredients and pour over sliced meat, stir to coat all the beef.

Crock pot for a couple hours or cover and back 30-45 minutes.

Gauge = 5 lb roast for 20 people

HOT FUDGE BROWNIES (CROCK POT)

1 Brownie Mix , plus ingredients listed on the box to make the batter (box for 13x9 inch pan)
1/2 cup sugar
1/4 cup cocoa powder
3/4 cup boiling water

Prepare the brownie batter as directed on the box.

Pour into crock pot

In a small bowl whisk together sugar, cocoa powder, and boiling water. Pour gently over brownie batter, not mixing or stirring at all.

Cover and cook on high for 2-3 hours, or until done.

Best served warm.

CROCK POT HOT CHOCOLATE

This is a very rich recipe - you may want to leave out the cocoa powder.

1 1/2 cups semi-sweet chocolate chips (12oz bag)

1 (14 ounce) can sweetened condensed milk

6 cups half-and-half

2 teaspoon vanilla extract

1/4 cup cocoa powder (optional)

Put everything in a crock pot and cook on low 2 hours, stiring often to make sure nothing is sticking on bottom.

Set to warm. Serve with toppings, if desired.

Whipped cream, mini marshmallows, chocolate syrup, chocolate shavings, and/or candy canes, to serve (optional)

SHREDDED BEEF SAMMYS (CROCK POT)

3-4 lb. roast

1/2 cup banana pepper juice

1/2 tsp beef bouillon

1 envelope ranch dressing mix

1 envelope Italian dressing mix

Cook on low 8-10 hours.

Shred

Serve on bun with provolone cheeses, banana pepper rings and giardiniera .

BUTTER RANCH CHICKEN

4-6 Boneless breasts

1 pkt. ranch dressing mix

1 stick butter

Cook on low 8 hours

SO SIMPLE BEEF TIPS

1 Envelope Beefy Onion Soup Mix

24 oz (3 cups) Beef Gravy (if using a mix, you don't have to pre-make, just pour all ingredients listed on envelope into crock pot)

3 lbs Stew Meat

Salt and Pepper to taste

Put in Crock Pot

Cook on low 8 hours

Serve over, mashed potatoes, noodles or rice.

SLOW COOKER PEANUT BUTTER SWIRL CAKE

1 box yellow cake mix

1 cup water

3 eggs

½ cup creamy peanut butter

TOPPINGS:

3 TBL creamy peanut butter

2-3 TBL milk

1 cup powdered sugar

2 TBL Hershey syrup

20 Reeses miniatures cut in half

Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.

Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.

Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

CROCK POT BEEF AND NOODLES

(2 pound) beef chuck roast (I’ve also used steak)

1 envelope onion or beefy onion soup mix

1 can condensed cream of mushroom soup, undiluted

4 cloves garlic, minced

1 can (14-ounce) beef broth

2 (12 ounce) packages frozen egg noodles

Salt and pepper to taste

Additional beef broth to add in with noodles (1 to 2 cans)

Parsley for garnish, optional

1. Place beef roast in slow cooker. Mix onion soup mix, cream of mushroom soup, garlic, and beef broth. Pour over meat.

2. Put lid on crockpot and cook 9 to 10 hours on LOW.

3. Remove lid and shred beef using 2 forks. Add noodles and enough beef broth to mostly submerge the noodles. It's ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.

Cook for 1 hour. Check for seasoning and add salt and pepper to taste. Sprinkle parsley on top when serving.  Serves 8

CROCKPOT CHICKEN AND NOODLES

4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter (I will try 1/2 stick next time.  It was very rich)
2 15 oz cans chicken broth
24 oz. frozen egg noodles

Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

MAC 'N' CHEESE (CROCK POT)

3/4 to 1 pound uncooked macaroni or hearty pasta

4 cups of milk

1 egg

4 cups shredded cheese (1 pound) (I used all cheddar)

1/2 t kosher salt

1/2 t black pepper

1 tsp dried mustard (or 1 TBL prepared mustard)

 

Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.

 

Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.  It will be very liquidy.

 

Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender. 

 

For a 2 QT crock pot:

1/2 lb. pasta

1 1/2 cup milk

1 egg

2 cups cheese

1/4 tsp pepper

1/4 tsp salt

1/2 tsp dried mustard (or 1/2 TBL prepared mustard)

GHOST CHILI

2 lbs. boneless skinless chicken breasts (about 2 half breasts), cut to 1” pieces

1 chopped onion

2 cloves minced garlic

2 (15.5oz) great northern beans, drained and rinsed

1 (15.5oz) great northern beans, with liquid to add at end

1 cup (1/2 of a 14.5 oz can) chicken broth

2 (4 oz) cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

½ tsp black pepper

¼ tsp cayenne pepper (optional)

1 cup sour cream

½-1 cup heavy whipping cream (depending how thick you want it)

Put everything in crock pot except the can of beans with liquid, sour cream & whipping cream.

Heat on low 6-8 hours.

When ready to serve, puree the beans with the liquid from can. Add to crock pot to help thicken.

Add in the sour cream and whipping cream.

Serve with grated mozzarella if desired.