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Category: slow cooker

We are all too busy many days. Having a slow cooker means that you can prepare it in the morning and come home to a meal ready to go. Here is a collection of Crock-Pot recipes to try and enjoy.

Slow-Cooker Cheeseburger Sandwich Recipe

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1/2 teaspoon garlic pepper
  • 1 loaf (8 oz. box) VELVEETA, diced
  • 2 tablespoons milk
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 small onion, chopped (1/4 cup)
  • 2 cloves garlic, finely chopped
  • 12 sandwich buns, split

Slow-Cooker Cheeseburger Sandwich Recipe

Directions

  1. Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  2. Spray 3- to 4-quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
  3. Cover and cook on Low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.

Beer Steamed Sausages Recipe

Ingredients

  • 1 can of beer (any brand will do)
  • Smoked sausages (enough to fill crock pot)

Directions

  1. Cut each pound of smoked sausage into 4 pieces. 
  2. Pour the beer in the bottom of the crock pot and pile in the sausage.
  3. Cook on HIGH for 2 hours, then switch to LOW until ready to serve.

Those who like a strong beer taste will want the pieces that actually bathed in the beer.  The pieces toward the top of the crock pot will have a more delicate beery tang. During the 2 hours of cooking, the alcohol in the beer will evaporate completely, so the whole family can enjoy these.

Slow Cooker Mac and Cheese Recipe

Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons salted butter, cubed
  • 3 cups cheddar cheese, shredded
  • 3 eggs, beaten
  • 1/2 cup light sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon dry mustard
  • salt and pepper to taste

Directions

  1. Bring a 2 quart saucepan of water to a boil. Add the pasta and cook for 7 minutes, or until tender. Set aside.
  2. Return the saucepan to the heat and melt butter and shredded cheese until cheese melts.
  3. Combine melted cheese, eggs, sour cream, soup, cream, milk, mustard, and salt and pepper in a slow cooker. Stir in the macaroni and give the entire mixture a couple stirs.
  4. Cook on low for 3 hours.
  5. Serve and enjoy!

Slow-Cooker Beef and Broccoli Recipe

Ingredients

  • 2 pounds sirloin steak or boneless beef chuck roast, thinly sliced
  • 1 cup beef broth
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 head of broccoli, cut into florets
  • White rice, cooked, to serve

Directions

  1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
  3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine.
  4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  5. Serve over warm white rice.

Barley-Beef Soup Recipe

Ingredients

  • 12ounces beef or lamb stew meat, cut into 1-inch cubes
  • 1tablespoon cooking oil
  • 414 ounce cans lower-sodium beef broth
  • 1cup chopped onion (1 large)
  • 1/2cup chopped celery (1 stalk)
  • 1teaspoon dried oregano or basil, crushed
  • 1/4teaspoon black pepper
  • 2cloves garlic, minced
  • 1bay leaf
  • 1cup frozen mixed vegetables
  • 114 1/2 ounce can diced tomatoes, undrained
  • 1cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
  • 2/3cup quick-cooking barley

Directions

  1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
  2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
  3. Makes 8 servings (11 cups)

SLOW-COOKER DIRECTIONS:

Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Guinness Irish Stew Recipe

St.Patrick’s Day celebrates Ireland’s patron saint, St.Patrick. This stew was probably around long before even he was, and it’s one of my favorites because it’s not complicated, fussy, or difficult to put together.

Ingredients

  • Guinness Irish Stew4 slices bacon
  • 2 1/2 pound boneless beef chuck
  • 1 teaspoon salt
  • pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, coarsely chopped
  • 2 cloves garlic, minced
  • 1 can dark Irish beer (like Guinness)
  • 1 small can tomato paste
  • 3 carrots
  • 3 large russet potatoes, cubed
  • 1 tablespoon brown sugar
  • 2 – 3 cups beer broth

Directions

  1. In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, beer, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
  2. Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Transfer bacon into a large stew pot, reserving bacon fat in the skillet.
  3. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the beef broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of beef broth. Cover, and cook on low for 6 – 8 hours.

Slow-Cooker Ratatouille Recipe

Serve the ratatouille warm or at room temperature; as a side dish for grilled poultry or meat; as a bed for a fish fillet; on a sandwich; or perhaps over toast with an egg on top.  Using a slow cooker means that you can take advantage of all of these vegetables in season and not warm up your kitchen.

Ingredients

  • 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice
  • 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces
  • 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices
  • 1 large onion, sliced into half-moons
  • 4 large cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
  • 1 bay leaf

Directions

  1. Place the eggplant in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt. Allow to sit and drain for 30 minutes, then rinse the eggplant with cold water. Lay the eggplant on paper towels and pat with additional paper towel to remove as much water as possible.
  2. Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt and the black pepper in a medium bowl until incorporated.
  3. Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf. Cover and cook on LOW for 4 hours or until the vegetables are tender, then uncover and cook for 1 hour more to allow some of the liquid to evaporate and the vegetables to meld further. Discard the bay leaf.

Slow Cooker Beef Pho Recipe

Ingredients

  • 225 g beef top sirloin grilling steaks very thinly sliced against the grain
  • 1 pkg rice stick noodles (about 1/4 inch/5mm wide), cooked

Vietnamese Beef Broth:

  • 2 onions (skin-on), halved
  • 3/4 cups chopped fresh ginger (skin-on)
  • 6 cloves garlic smashed
  • 2 cinnamon sticks
  • 4 star anise
  • 1 teaspoon each coriander seeds and black peppercorns
  • 225 kg beef soup bones
  • 1 carrots chopped
  • 1 tablespoon fish sauce
  • 2 strips lime zest
  • 1 1/4 teaspoon salt

Directions

  1. Arrange onions, ginger and garlic on foil-lined rimmed baking sheet; broil until slightly charred, 5 to 7 minutes. Transfer to slow cooker.
  2. Meanwhile, in small skillet, toast cinnamon sticks, star anise, coriander seeds and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 5 minutes; add to slow cooker along with beef bones, carrot, fish sauce and lime zest. Stir in 10 cups water. Cover and cook on low for 24 hours.
  3. Skim off fat from surface. Strain broth through cheesecloth-lined sieve into large saucepan; discard solids. Skim off any remaining fat. Bring to boil; stir in salt. Divide steak and noodles among serving bowls; spoon hot broth over top.

Game Winning Recipes for the 2017 BCS National Championship Game

2017 BCS National Championship Football Game

In a week the BCS National Championship Game is going to be played.  Do you have the recipes you need to host a winning National Championship winning party?  If you don’t, here is some help. A collection of championship game caliber recipes that you will love making and your guests will love eating.  So even if the game is a blow out, your guests will still remember what a great party you hosted.

Slow-Cooker Pepperoni Pizza Dip Recipe

Pizza toppings are mixed and melted, then served with veggie dippers. A great way to eat those vegetables!

Ingredients

  • 1 jar (14 ounces) pizza sauce
  • 1 cup chopped turkey pepperoni, (from 6-ounce package)
  • 8 medium green onions, chopped (1/2 cup)
  • 1/2 cup chopped red bell pepper
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 package (8 ounces) cream cheese, softened and cubed
  • Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

Directions

  1. Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.
  2. Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.
  3. Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.