Browsed by
Category: Crockpot

Baked Beans and Sausages

Baked Beans and Sausages

Baked Beans and Sausages

 

1 lb. dried small white beans, rinsed and picked

3 1/2 c. water

1/3 c. molasses

1/4 c. brown sugar

1 onion, chopped

1 lb. Li’l Smokies sausages

1 T prepared mustard

1 tsp. garlic salt

3 T. chili sauce

 

Combine all ingredients, cover and cook on HIGH for 6 to 7 hours or until beans are tender. You can also substitute up to 1 lb. cubed ham or browned bacon for the meat. You don’t need to soak the beans ahead of time, just be sure to leave enough time for cooking. I think I end up cooking them for 8 plus hours. The longer the better!

All White Casserole

All White Casserole

All White Casserole

 

2 C. dry navy beans

1/2 tsp. ginger

1 C. chopped white onions

1/2 C. sour cream

1/4 tsp. pepper

1 1/2 tsp. salt

2 1/2 T. honey

1 C. boiling water

 

Cover beans in hot water; soak for 2 hours. Bring to boil in same water and add ginger. Simmer 1 hour, adding more water if necessary to keep beans covered. Drain. Turn beans into slow-cooker pot. Stir in onion, sour cream, pepper, salt, honey and boiling water. Cover and cook on low setting 6 hours (or bake in 350° oven 2 hours).

Shrimp Marinara

Shrimp Marinara

Shrimp Marinara

 

1 can Peeled tomatoes, cut up

2 T. Minced parsley

1 clove Garlic minced

1/2 tsp. Dried basal

1 tsp. Salt

1/4 tsp. Pepper

1 tsp. Dried Oregano

1 (6 oz.) Can of tomato paste

1/2 tsp. Seasoned salt

1 lb. Cooked shelled shrimp

Grated Parmesan cheese

Cooked spaghetti or pasta of your own choosing

 

In slope cooking pot, combine tomatoes with parsley, garlic, basal, salts, pepper, oregano, and tomato paste. Cover and cook on low for 6–7 hours. Turn control to high. Stir in shrimp; cover and cook on high for 10 – 15 minutes. Serve, topped with Parmesan cheese, over cooked pasta.

Crockpot Shrimp Creole

Crockpot Shrimp Creole

Crockpot Shrimp Creole

 

1 1/2 C. diced celery

1 1/4 C. chopped onion

1 (8 oz.) can tomato sauce

1 (28 oz.) can whole tomatoes

1 clove garlic

1 tsp. Salt

1/4 tsp. pepper

6 drops Tabasco (opt.)

 

Combine all ingredients except shrimp.  Cook 3 to 4 hours on high or 6 to 8 hours low.  Add shrimp last hour of cooking.  Serve over hot rice.

Seafood Slop

Seafood Slop

Seafood Slop

 

1/2 lb. shrimp (peeled, de-veined)

1/2 lb. scallops

10-12 Green mussels

2 jars Ragu garlic parmesan sauce

1/4 C. Marsala wine

1 tsp. minced garlic ( If you love garlic like I do!)

1 small can mushrooms ( stems and pieces-optional )

 

Cook on low all day, serve over cooked linguine pasta. I halve a loaf of French bread and pour melted butter/garlic over it and broil in the oven.

Salmon Pastrami with Fennel and Dill

Salmon Pastrami with Fennel and Dill

Salmon Pastrami with Fennel and Dill

 

4 T. whole coriander seed

2 T. fennel seeds

1/4 C. coarse salt

1/2 C. cracked black pepper

1/2 C. sugar

1 bunch dill

2 1-lb. salmon fillets, skinless

 

Toast coriander and fennel seeds in a hot skillet, stirring till fragrant, and crush coarsely. Mix with the salt, pepper and sugar. Lay the salmon fillets side by side and sprinkle the spice mixture over both. Place the dill sprigs on and fold the salmon over to make a sandwich, enclosing the herbs and spices. Evenly coat the outside of the salmon sndwich with spices and dill. Tightly wrap in 2 layers of plastic wrap. Place in shallow baking dish and weight down (another dish filled canned goods or milk cartons will work fine). Refrigerate 3 days, turning every 12 hours.

Salmon Bake

Salmon Bake

Salmon Bake

 

3 cans salmon – 1 lb. each (sub your frozen)

4 C. bread crumbs – soft 10 slices

1 can tomatoes in puree – 1 lb.

1 gree pepper – chopped

3 tsp. Lemon juice

1 can cream of onion soup

2 chicken bouillon cubes – crushed

6 eggs – well beaten

1 can cream of celery coup

1/2 C. milk

 

Grease removable liner well. Combine all ingredients except celery soup and milk, in removable liner. Place liner in base. Cover and cook on low 4-6 hours or auto for 3 hours. Combine cream of celery soup with 1/2 C. of milk and heat in saucepan. Use as sauce for salmon bake.

Poached Cutlets of Salmon

Poached Cutlets of Salmon

Poached Cutlets of Salmon

 

4 salmon cutlets (I used 2 fillets)

1/2 pint water

1/4 pint white wine

1 tsp. salt

2 bay leaves

2 peppercorns

1 sprig of fresh rosemary

Some fresh oregano or thyme

1 slice onion

Some sprigs of fresh parsley

Lightly grease the bottom of the slow cooker, then place the salmon cutlets

(or fillets) in the bottom.  Put the remaining ingredients in a pan (or the

microwave, in my case) and heat until boiling.  Pour over the salmon, put the

lid on the slow cooker and cook at Low for approximately 3 hours

Fish Chowder

Fish Chowder

Fish Chowder

 

1 to 1 1/2 lb. white fish

2 stalks celery, chopped

2 carrots, sliced

1 medium onion, chopped

2 T butter

2 c clam juice

1 c chicken stock

1 c water

2 to 4 medium potatoes, cut in chunks

1 C. dry milk powder

 

Sauté celery carrots, and onion in butter.  Put in crockpot.  Add remaining ingredients, except milk.  Cover and cook on low for 4-8 hours, depending on doneness of pototaes and fish. Remove fish and cut into chunks.  Uncover pot and stir in milk and fish. Cover and cook 45 min more.

Citrus Fish

Citrus Fish

Citrus Fish

 

11/2 lb. fish fillets

Salt and pepper to taste

1 med. onion, chopped

5 T. chopped parsley

4 tsp. oil

2 tsp. grated lemon rind

2 tsp. grated orange rind

Orange and lemon slices

 

Coat crock pot with cooking spray. Salt and pepper fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.

Venetian Chicken

Venetian Chicken

Venetian Chicken

 

1 tsp. sweet paprika

1/4 C. all-purpose flour

1 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

3 1/2 lb. broiler-fryer chicken, cut up

4 dried mushrooms

1/4 C. chopped sun-dried tomatoes

1 small onion, chopped

2 T. red wine, optional

8 oz. can tomato sauce

1 T. freshly grated lemon peel

 

In a large bowl, combine paprika, flour, basil, salt, and pepper. Coat chicken pieces with mixture; set aside. Rinse mushrooms and break into small pieces; remove and discard stems. Place mushrooms, sun-dried tomatoes and onion in slow cooker. Place chicken pieces on top. In a bowl, combine wine, if using, tomato sauce and lemon peel; pour over chicken. Cover and cook on Low 5 to 6 hours or until chicken is tender. Serve over pasta; top with Parmesan cheese and chopped fresh parsley.

Turkey Breast with Cider and Apples

Turkey Breast with Cider and Apples

Turkey Breast with Cider and Apples

 

3 shallots, thin sliced

6 small thin skinned potatoes (about 2″ diameter), cut lengthwise in quarters

1 bay leaf

2 med size tart green apples, peeled, cored and cut in eighths

1 boneless, skinless turkey breast half (2-2-/12 lb.), rolled and tied

1/4 tsp. EACH pepper and ground nutmeg

1/8 tsp. cinnamon

1/2 c. apple cider or apple juice

1-1/2 T. cornstarch blended with 2 T. water

Salt to taste

 

In crockpot, combine shallots, potatoes and bay leaf. Arrange apples over potatoes. Rinse turkey, pat dry and place on top of apples; sprinkle with pepper, nutmeg and cinnamon. Pour in cider. Cover and cook at low setting until meat in thickest part is tender when pierced (8-10 hrs). Carefully lift turkey to warm serving dish. Using a slotted spoon, lift out apples and potatoes and arrange around turkey. Keep warm. Blend cornstarch mixture into cooking liquid. Increase cooker setting to high; cover and cook, stirring 2-3 times, til sauce is thickened (15-20 min). Season sauce to taste with salt. To serve, slice turkey and spoon some of the sauce over turkey slices, apples and potatoes. Serve remaining sauce in bowl to add to taste.

 

Turkey Porcupines In Enchilada Sauce

1 1/4 lb. lean ground turkey

1/2 C. white long-grain rice

1/2 C. finely chopped green bell pepper

2 T. minced onion

1/2 tsp. salt

1/4 tsp. ground black pepper

1 (19 oz.) can enchilada sauce

1/4 C. water

 

In a medium bowl, combine turkey, rice, bell pepper, onion, salt and black pepper; mix well. Shape into balls about 1 1/2 inches in diameter; place in slow cooker. Combine enchilada sauce and water; pour over meatballs. Cover and cook on LOW about 6 hours or until rice is tender. To serve, spoon sauce over meatballs.

Touch of the Orient Chicken

Touch of the Orient Chicken

Touch of the Orient Chicken

 

6 drumsticks with thighs attached

1/2 C. soy sauce

1/4 C. packed light brown sugar

1 clove garlic — crushed

1 8 oz. can tomato sauce

 

Rinse chicken and pat dry with paper towels. Place chicken in a slow cooker. In a medium bowl, combine soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken. Cover and cook on LOW about 5 hours or until chicken is tender. Good with peas and water chestnuts too.

Thanksgiving Turkey Breast

Thanksgiving Turkey Breast

Thanksgiving Turkey Breast

 

3 lb. Turkey breast Frozen

1 can cranberry Jelly

1 envelope Onion soup mix

1/2 C. Orange Juice or Wine, optional

 

Place FROZEN turkey breast in crockpot. Add onion soup mix and cranberry sauce. Cook on HIGH for 2 hrs and LOW for additional 4-5 hrs. If turkey breast does not fit in crock pot, thaw and cut into pieces. Cook on HIGH for 1 hr and LOW for 3-4 hrs. Sauce may be refrigerated for 3 days or frozen. Serve over rice or potatoes.

Tarragon Chicken

Tarragon Chicken

Tarragon Chicken

 

3-4 lb. chicken

2 T. soft butter

1 tsp. garlic salt

1 tsp. tarragon

1 T. dried parsley

1/8 tsp. ground black pepper

3 T. vinegar

2 T. cornstarch in 2 T. cold water, Stirred until smooth.

1 C. accumulated cooking liquid.

 

Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter. Prepare gravy by combining the cornstarch mixture and 1 C. accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. Serves 4.

Swiss Cheese Chicken

Swiss Cheese Chicken

Swiss Cheese Chicken

 

6 boneless, skinless chicken breasts

6 slices Swiss cheese

1 (8 oz.) jar mushrooms, drained

1 can cream of chicken soup

1/2 c. water

1/2 c. chicken broth

2 c. stuffing mix

Butter

 

Place chicken in bottom of crock pot. Place Swiss cheese on top of each piece of chicken, then top with mushrooms. Mix soup, water and broth together; pour over chicken, cheese, and mushrooms. Pour stuffing mix (dry) on top. Place dollops of butter on top of stuffing. Cover. Cook on HIGH for 4 to 5 hours or cook on LOW for 6 to 8 hours

Sweet & Sour Chicken

Sweet & Sour Chicken

Sweet & Sour Chicken

 

1 carrot, cut in pieces

1 green pepper, cut in pieces

1 onion, quartered

4 boneless chicken breasts,

3 T. instant (heaping) tapioca

8 oz. canned pineapple, chunks

2 T. candied ginger, or fresh

1/3 C. dark brown sugar, packed

1/3 C. red wine vinegar

1 T. soy sauce

1 tsp. instant chicken bouillon

1/2 tsp. garlic powder

1 green bell pepper, strips

10 cilantro leaves, fresh, (optional)

hot, cooked rice

 

Remove all skin and any fat from chicken before cooking. DO NOT DRAIN the pineapple, include the juice in the crockpot. Mince the ginger if using fresh ginger. For crockpot cooking -Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 degree oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

Spaghetti Sauce with Ground Chicken or Turkey

Spaghetti Sauce with Ground Chicken or Turkey

Spaghetti Sauce with Ground Chicken or Turkey

 

One large can of whole tomatoes

One large can of pureed tomatoes

Oregano to taste

Basil to taste

Parsley

2-3 tsp. fresh chopped garlic

1 onion. chopped in big chunks

1 or 2 zucchini chopped in big chunks

Fresh mushrooms, I use them whole so Mr. can pick them out. Lots of em.

1 C. Spinach, chopped

2 T. sugar

1/2 to 1 C. fresh Parmesan cheese

Pour in some basalmic vinegar probably about 1/4th C. or a little under.

1 lb. or more of ground chicken cooked

 

Simmer all day in crock pot on low. Add tomato paste about an hour before serving. Add as much as you like so sauce is the thickness you like. I fry up chicken before adding to sauce because crock pot cooks so low it is the safest way. You can chop spinach real small like parsley, it lends a great flavor to sauce without the large leaves.

Santa Fe Chicken

Santa Fe Chicken

Santa Fe Chicken

 

1 15 oz. can black beans — rinsed and drained

2 15.25 oz. cans whole kernel corn — drained

1 C. thick and chunky salsa

5 or 6 skinless boneless chicken breasts — (can use frozen)

1 8 oz. brick cream cheese — low fat is fine

1 C. shredded cheddar cheese

 

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 C. salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.

Ruby Chicken

Ruby Chicken

Ruby Chicken

 

2 lb. Chicken pieces

1 Onion, medium, chopped

2 T. Oil

2 tsp. Salt

1 tsp. Pumpkin pie spice

1 can Orange juice, frozen

2 tsp. Orange rind, grated

1 lb. Cranberries

1 C. Sugar

 

Brown chicken pieces and onion in oil and salt. Add browned chicken and onions and other ingredients to crockpot. Cook till done.

Raspberried Drumsticks

Raspberried Drumsticks

Raspberried Drumsticks

 

5 drumsticks w/ thighs attached

3 T soy sauce

1/3 C red raspberry fruit spread or jam

1 t prepared mustard

1/4 t ground black pepper

2 T cornstarch

2 T cold water

Cooked rice

 

Rinse chicken and pat dry with paper towels.  In a small bowl, combine soy sauce, fruit spread, mustard, and pepper.  Brush or dip soy mixture onto chicken.  Place chicken in slow cooker.  Pour remaining soy mixture over chicken.  Cover and cook on Low 5-6 hours or until chicken is tender. Remove chicken from crock and keep warm.  Turn control to Hi.  In a small bowl, dissolve cornstarch in cold water.  Stir into cooking juices in slow cooker.  Cook on Hi, stirring occasionally, 10-15 minutes or til thickened.  Spoon over chicken.  Serve over cooked rice.

Pepper Chicken

Pepper Chicken

Pepper Chicken

 

4 to 6 chicken breasts

2 green bell peppers, sliced

1 can chopped stewed tomatoes

1/2 small bottle Italian dressing (low-fat if desired)

Place all ingredients in the crockpot and cook all day on low.

Orange Burgundy Chicken

Orange Burgundy Chicken

Orange Burgundy Chicken

 

2 1/2 to 3 lb. frying chicken, cut up

1/2 C. orange marmalade

1/2 C. orange juice

1/2 C. dry red wine

2 T. cornstarch

2 T. brown sugar, packed

1 T. lemon juice

1 tsp. salt

 

Remove skin from chicken. Rinse and place in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours. Serve with rice and spinach salad. Serves 6.

Lemony chicken

Lemony chicken

Lemony chicken

 

1 chicken fryer

2 whole lemons

2 Potatoes

1 Large onion

 

Quarter onion and cut potatoes into 1/2 inch cubes. Place them in crock pot. Clean chicken and place in crock with the opened end up so that you can fill the cavity while the chicken is in the crock. Place one of the lemons on a clean counter top and crush it with the palm of your hand, rolling the lemon around so that you can feel the inside membranes break. Take a fork and pierce the lemon rind so that the juices will come out when the lemon cooks. Place the lemon inside the cavity of the chicken and repeat the process with the second lemon. Add 1/2 C. of water and cook on high for 3-4 hours or on low for 6-7 hours.

 

Marmalade Curried Chicken

4-6 boneless, skinless chicken breasts (or combination)

3/4 C orange marmalade (or peach preserves)

1/4 C water

1 tsp. curry powder

1/8 tsp. cayenne pepper

Salt & pepper, to taste

 

Combine all ingredients in the slow cooker.  Cover and cook on Low for 5-7 hours.  Serve over hot rice.

Lemon Chicken

Lemon Chicken

Lemon Chicken

 

1 chicken, cut in pieces

1/4 C. Flour

1 1/2 tsp. Salt

2 T. Oil

1 (6 oz.) can lemonade, thawed and undiluted

3 T. brown sugar

1 T. Vinegar

1/4 C. Catsup

 

Combine flour and salt and coat chicken. Brown on all sides in hot oil. Put in crock pot. Stir lemonade concentrate, brown sugar, vinegar and catsup. Mix well. Pour over chicken. Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.

Italian Chicken Dinner

Italian Chicken Dinner

Italian Chicken Dinner

 

1 small cabbage — cut in wedges

1 C. mushrooms — canned

2 T. tapioca — quick cooking

1 chicken — broiler or fryer, frozen

1 jars meatless spaghetti sauce

Parmesan cheese — grated

 

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place frozen chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese.

Honey Hoisin Chicken

Honey Hoisin Chicken

Honey Hoisin Chicken

 

2 1/2 to 3 lb. chicken pieces

2 T. soy sauce

2 T. hoisin sauce

2 T. honey

2 T. dry white wine

1 T. grated ginger root

1/4 tsp. Salt

1/8 tsp. ground black pepper

2 T. cornstarch

2 T. cold water

Sesame seeds, toasted (you can do this very quickly in a fry pan; just watch closely to be sure they don’t burn)

 

Rinse chicken and pat dry with paper towels. Combine soy sauce, hoisin sauce, honey, wine, ginger, salt, and pepper. Dip each piece of chicken into sauce; then place in a 3 1/2 qt. (mine is 5 qt. and worked fine) slow cooker. Pour remaining sauce over chicken. Cover and cook on LOW about 4-5 hours or until chicken is tender. Turn control to HIGH. Remove chicken from cooker and keep warm. Dissolve cornstarch in cold water. Stir mixture into juices in cooker. Cover and cook on HIGH 15-20 minutes or until slightly thickened. Spoon sauce over chicken and sprinkle with toasted sesame seeds.

 

International Chicken

3 lb. fryer, cut into serving pieces

1/4 C. flour

2 tsp. salt

2 tsp. curry powder

1/8 tsp. pepper

1 large onion, chopped

1 large green pepper, seeded and sliced into rings

2 cloves garlic, minced

1/2 C. raisins

1 can (16 oz.) whole tomatoes, mashed

3 T. flour

3 T. water

 

Rinse chicken and pat dry. Combine 1/4 C. flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in Crock-Pot and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. Remove chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the 3 T. flour and water into the suace in Crock-Pot. Cover and cook on High until sauce is thickened. This is good served on rice — especially saffron rice. Spoon sauce over top. Serves 4.

Good Season’s Crock Pot Chicken

Good Season’s Crock Pot Chicken

Good Season’s Crock Pot Chicken

 

4-6 chicken breasts

1/4 c. white wine

1 pkg. Good Seasons Italian salad dressing mix

 

Brown chicken breasts in skillet. Place chicken in crockpot. Sprinkle dressing mix over chicken. Add wine. Cover and cook on high for about 4 hours.

Garlic Rosemary Slow Chicken

Garlic Rosemary Slow Chicken

Garlic Rosemary Slow Chicken

 

1 — 5 lb. roasting chicken — skinned

2– 5 inch sprig rosemary

2 stalks celery with leaves –each cut into 4 pieces

2 small onions — quartered

16 garlic cloves

1 T. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika

rosemary sprigs — optional

 

Rinse chicken under cold water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken; tie legs together with twine. Place chicken, breast side up, in a 4-quart electric slow cooker; add remaining onion and garlic to cooker. Drizzle lemon juice over chicken; sprinkle with next 3 ingredients. Cover; cook on low-heat for 8 hour. Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary and lemons, if desired.

Garlic Chicken

Garlic Chicken

Garlic Chicken

 

4 skinned chicken breast halves

1 tsp. salt

2 tsp. paprika

2 tsp. lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), un-peeled

 

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Deli Roasted Chicken

Deli Roasted Chicken

Deli Roasted Chicken

 

1 Chicken

Olive oil

Lawry’s Season Salt

Cooking Spray

 

Clean chicken well inside and out.  Rub with olive or vegetable oil.  Sprinkle with Lawry’s season salt. Spray inside of crock pot with cooking spray.  DO NOT put any water in the pot. Place Chicken back down inside crock pot.  Set on high.  Chicken is done when the legs are easily pulled off.

 

Five Flavors Chicken

3 lb. chicken breast halves without skin

1 1/4 inch piece fresh ginger root, peeled and finely chopped

2-4 cloves garlic, minced

1/2 C. soy sauce

1/2 C. honey

3 T. dry sherry

2 T. cornstarch

 

Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip each piece of chicken into sauce; place chicken in crock pot and pour remaining sauce over it. Cover and cook on LOW. Chicken should be ready in about 6 hours.

Remove chicken to warm serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken, and pass remainder in a pitcher.

Dan’s Favorite Chicken

Dan’s Favorite Chicken

Dan’s Favorite Chicken

 

1 chicken cut up, or your favorite pieces

1 jar anybody’s spaghetti sauce

dried oregano, garlic salt, or other additives

 

Cut chicken into pieces, if needed. Dump chicken pieces into crock pot. Dump 1 jar spaghetti sauce over chicken. Shake dried oregano and garlic salt (or your other favorite additives to spaghetti sauce), to taste. Put lid on crock pot and turn the pot on LOW. Cook on low 6-10 hours CAREFULLY remove the chicken from the crock pot to a serving platter (it’s tender and will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in.

Crockpot Sweet & Sour Chicken

Crockpot Sweet & Sour Chicken

Crockpot Sweet & Sour Chicken

 

1 carrot, cut in pieces

1 green pepper, cut in pieces

1 onion, quartered

4 boneless chicken breasts

3 T. instant tapioca

8 oz. canned pineapple, chunks, undrained

2 T. candied ginger, or fresh

1/3 C. dark brown sugar, packed

1/3 C. red wine vinegar

1 T. soy sauce

1 tsp. instant chicken bouillon

1/2 tsp. garlic powder

1 green bell pepper, strips

10 cilantro leaves, fresh, (optional)

 

Remove all skin and any fat from chicken before cooking. Mince the ginger if using fresh ginger. Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours.

 

Curried Chicken

2 1/2 to 3 1/2 lb. Chicken

Salt & Pepper to taste

1 T. curry powder

1 clove garlic

1 T. melted butter

1/2 C. chicken bouillon/broth

1 T. minced (instant) onion

1 can (29 oz.) Cling Peaches

3 T. cornstarch

3 T. Hot water

 

Sprinkle chicken with salt and pepper. Place in crock-pot.  Combine curry with garlic, butter, bouillon and onion.  Drain peaches saving the syrup.  Pour curry sauce over chicken.  Cover crock-pot and cook on low for 4-6 hours. Remove chicken from the crock-pot. Turn on high.  Dissolve cornstarch in water and stir into sauce in crock- pot.  Cover and cook on high for 10-15 minutes or until thickened.  Add peach halves & heat through.

Crockpot Chicken Parmesan

Crockpot Chicken Parmesan

Crockpot Chicken Parmesan

 

3 chicken breasts

1 sliced small eggplant

1 egg

10 1/2 oz. canned pizza sauce

1 tsp. salt

6 mozzarella cheese, slices

1/4 tsp. pepper

1 C. dry bread crumbs

1/2 C. butter

 

If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, sauté chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.

Crockpot Chicken & Herb Dumplings

Crockpot Chicken & Herb Dumplings

Crockpot Chicken & Herb Dumplings

 

3 lb. whole chickens

Salt and pepper

2 cloves garlic, minced

1/4 tsp. marjoram, Powdered

1/4 tsp. thyme, Powdered

1 bay leaf

1/2 C. dry white wine, (optional)

1 C. sour cream

1 C. dry biscuit mix, Packaged

1 T. parsley, Chopped

6 T. milk

10 white onions, Small

 

Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop from tsp. around edge of pot. Cover and cook on high for 30 minutes.

Creole Chicken

Creole Chicken

Creole Chicken

 

3 lb. chicken breast

1 medium onion, sliced

1 medium green pepper, cut into thin strips

1/2 C celery, diced

1 1/2 tsp. salt

1 tsp. thyme

1/2 t paprika

2 T parsley, chopped

16 oz. canned tomatoes

4 oz. sliced mushrooms

Combine all ingredients in crock pot. Cook on Low for 5 hours.

Cream Cheese Chicken

Cream Cheese Chicken

Cream Cheese Chicken

 

1 frying chicken — cut up

2 T. melted butter or margarine

salt and pepper, to taste

2 T. dry Italian salad dressing

1 can cream of mushroom soup

6 oz. cream cheese — cut into cubes

1/2 C. dry white wine or sherry

1 T. chopped onion

 

Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook unti smooth. Pour over the chicken and cover and cook another 45 minutes.

 

Serve with sauce.

Cranberry Orange Turkey Roll

Cranberry Orange Turkey Roll

Cranberry Orange Turkey Roll

 

1/4 C. sugar

2 T. cornstarch

3/4-cup orange marmalade

1 C. fresh cranberries, ground or finely chopped

1 2-2/1/2 lb. frozen turkey roll, partially thawed

Salt and pepper to taste

 

In small saucepan, blend sugar and cornstarch; stir in marmalade and cranberries. Cook and stir until mixture is bubbly and slightly thickened. Place partially thawed turkey roll in slow-cooking pot. Sprinkle lightly with salt and pepper. Pour sauce over turkey. Cover and cook on low for 9-10 hours. Insert meat thermometer in turkey for the last 2-3 hours; cover and cook until temperature reaches 185 degrees. Slice turkey roll; spoon sauce over turkey. Makes 6 servings.

Cranberry-Orange Chicken

Cranberry-Orange Chicken

Cranberry-Orange Chicken

 

2 1/2 to 3 lb. Chicken breast

1 (8-oz.) can Whole-berry cranberry sauce

2 T. Orange juice

1 tsp. Grated orange peel

1/8 tsp. Ground nutmeg

1 T. Sweet-hot mustard

1/2 tsp. Salt

1/8 tsp. Ground black pepper

3 T. Cornstarch

3 T. Cold water

 

Rinse chicken and pat dry with paper towels. Place cut-up chicken in a 3 1/2-quart slow cooker. In small bowl, combine cranberry sauce, orange juice and peel, nutmeg, mustard, salt, and pepper. Stir until blended but not smooth. Pour over chicken. Cover and cook on LOW for 4 or 5 hours or until chicken is tender. Remove chicken and keep warm. Turn control to HIGH. Dissolve cornstarch in water. Stir into pot with juices. Cook on HIGH, stirring occasionally, 10 to 15 minutes or until thickened. Spoon over chicken.

Country WIne Chicken

Country WIne Chicken

Country WIne Chicken

 

4 large boneless chicken breasts

1 can cream of mushroom soup

1/4 c white wine

1 carrot, peeled and julienned

1/4 c sliced mushrooms

1 tsp. dried parsley

1/8 tsp. black pepper

 

Season with salt and pepper. Combine soup, wine, carrots, mushrooms, parsley, and pepper. Pour over chicken, and place cover on crockpot. Cook on low 5-6 hours. Serve with pasta, rice, or mashed potatoes. Makes 4 servings.