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Category: Crockpot

Cornish Hens with Cherry Sauce

Cornish Hens with Cherry Sauce

Cornish Hens with Cherry Sauce

 

3 or 4 Cornish Hens

1 (6 oz.) package Stove Top cornbread stuffing

1.5 C. Hot Water

1/4 C. plus 2 T. margarine or butter

3/4 C. Red currant jelly

1/4 C. Pitted dried red cherries, coarsely chopped

2 tsp. Fresh lemon juice

1/2 tsp. Salt

1/4 tsp. Ground allspice

 

Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water, and 1/4 C. of margarine/butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 C. sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6-7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.

Chicken Parmesan

Chicken Parmesan

Chicken Parmesan

 

8 boneless chicken breast halves

Salt, pepper & Italian seasoning

1 can tomato soup

1/2-1 can water

Bay leaf

Garlic (clove or powder)

1 C. shredded Mozzarella cheese

Parmesan cheese

Rice or noodles

 

Brown chicken with salt, pepper and Italian seasoning. Mix tomato soup, water, bay leaf and garlic in crock pot. Put chicken in and cook for 3 to 4 hours until tender. Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350 degree oven until cheese is melted. Serve over rice or noodles.

Chicken Parisienne

Chicken Parisienne

Chicken Parisienne

 

6 medium chicken breasts

Salt and pepper

Paprika

1/2 C. dry white wine

1 can Cream of Mushroom soup

1/2 C. mushrooms, sliced

1 C. sour cream

1/4 C. flour

Lightly sprinkle chicken with salt, pepper, and paprika; place in crockpot. Mix

wine, soup, and mushrooms until well combined; pour over chicken. Cover and cook

on LOW for 8 hours. Mix sour cream and flour; pour over chicken. Remove chicken

and stir in sour cream mixture; cook an additional 30 minutes. Serve over rice

or noodles.

Chicken Ole

Chicken Ole

Chicken Ole

 

1 (103/4 oz.) C. Condensed cream of chicken soup

1 (103/4 oz.) C. Condensed cream of mushroom soup

1 (7-oz.) Can Green chile salsa

1 C. Sour cream

1/2 Chopped Onion

12 Corn Tortillas cut into 6 – 8 pieces each

4 C. Coarsely chopped cooked chicken or turkey

3/4 C. (3 oz.) shredded Cheddar cheese

Orange Slices

Avocado Slices

 

Lightly grease sides and bottom of a slow cooker (used PAM, worked fine). Combine soups, salsa, sour cream and onion in a bowl. In the slow cooker, arrange alternating layers of tortillas with chicken and soup mixture. Cover and cook on LOW 4 to 5 hours. Sprinkle with cheese. Cover and cook on LOW another 5 or 10 minutes or until cheese melts. Serve with orange and avocado slices.

Chicken Broccoli

Chicken Broccoli

Chicken Broccoli

 

4 to 6 boneless skinless chicken breasts

1 can cream of broccoli soup or something similar

4-5 T. milk ( to make the soup easier to pour)

1 C. grated cheddar cheese

 

Arrange chicken breasts in CP and pour soup on top. Cook on low 4-6 hours. (I usually put the chicken in frozen and cook 6 hours) Sprinkle cheese over top just before serving.

Chicken and Wild Rice

Chicken and Wild Rice

Chicken and Wild Rice

 

1 pkg. of wild rice mix, 6 oz.

1 can cream of chicken soup

1 c. cooked, cubed, chicken

1 c. chopped celery

1/4 chopped onion

1 5 oz. can water chestnuts, drained

1 small can of mushrooms, drained

3 T soy sauce

1 c. chicken broth

Topping

1 1/2 c. dry seasoned bread stuffing mix

1/2 c. butter(or substitute chicken broth)

 

Prepare rice mix according to directions. Combine rice, soup, chicken, celery, onion, water chestnuts, mushrooms, soy sauce, and chicken broth. Place in bottom of crock pot. Add butter or chicken broth to stuffing mix, and spread over chicken and rice mixture. Cook on low 3-4 hours.

Chicken and Noodles

Chicken and Noodles

Chicken and Noodles

 

3-4 lb. Chicken, cut up (we usually use breasts)

Salt and Pepper to taste

2 C. Water

1 pkg. (10 oz.) noodles

 

Place chicken in crockpot, season with salt and pepper. Add water. Cover and cook on low 8-10 or high 4-5 hours. Remove chicken from broth. Turn crockpot to high and add noodles. Bone chicken and cut up meat. Stir chicken into noodles. Cover and cook 30 – 45 minutes. Stir occasionally.

Chicken and Mushrooms

Chicken and Mushrooms

Chicken and Mushrooms

 

6 chicken breast halves (about 3 3/4 lb. total)

1 1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. paprika

1 3/4 tsp. chicken bouillon granules

1 1/2 C. sliced mushrooms

1/2 C. sliced green onions

1/2 C. dry white wine or vermouth

1 can (5 oz.) evaporated milk

5 tsp. cornstarch

Minced fresh parsley

 

Remove skin from chicken; rinse and pat dry. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is tender, but not falling off bone, basting once if time allows. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 C. of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. . Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

Chicken with Leeks and Potatoes

Chicken with Leeks and Potatoes

Chicken with Leeks and Potatoes

 

5 medium potatoes, peeled and sliced

1 medium onion or 1 leek, sliced

chicken parts…whichever you prefer

1 pkg Onion soup mix

1/2 C. water

Salt, pepper, paprika

 

Place potatoes in bottom of crockpot. Top with onion or leek slices, then chicken parts. Mix soup mix with water and pour over. Sprinkle chicken with salt, pepper and paprika to add color. Cook on low 6-8 hours.

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

 

2-3 lb. chopped cooked chicken

1 can (4.5 oz.) chopped mild green chilies

1 onion, chopped

Mexican gravy, see recipe below

4 oz. shredded Monterey Jack cheese

4 oz. shredded mild or sharp cheddar cheese

1 can (4 oz.) chopped black olives

8 corn tortillas

 

In mixing bowl, stir together chicken, chilies, onion and 1 c. of Mexican gravy. In Crock-Pot, place foil handles (see directions below). Dip tortilla in Mexican gravy and lay in Crock-Pot. Spread about 3 T. of chicken filling over tortilla, and sprinkle with cheese and olives. Continue layering process until the top of Crock-Pot has been reached. Final layer should be cheese and olive layer. Pour any excess gravy over top of tortilla stack. Cook on Low 4 to 6 hours or on High for 1.5 to 2.5 hours.

 

Mexican Gravy

1/2 stick margarine or butter (1/4 C.)

1/2 c. chili powder

1/3 c. flour

1/2 tsp. garlic salt

1/4 tsp. ground cumin

1/4 tsp. crushed oregano

3 cans (15 oz. ea.) chicken broth

1 can (12 oz.) tomato sauce

 

Melt margarine in saucepan. In a bowl, mix together dry ingredients. Slowly add dry ingredients to margarine, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir into tomato sauce. Foil Handles: tear off three 18 x 2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross the foil strips in a spoke design and place in Crock-Pot to make lifting of tortilla stack easier.

Chicken Eggplant Parmesan

Chicken Eggplant Parmesan

Chicken Eggplant 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.

Chicken with Cream Sauce

Chicken with Cream Sauce

Chicken with Cream Sauce

 

1 large chicken

1 stalk celery halved (with leaves)

1 small onion halved

4 sprigs parsley

2 whole cloves

1 carrot peeled and halved

1 tsp. salt

1 small bay leaf

1/2 tsp. thyme

water

Sauce

4 T. butter

1 C. chicken stock

1/8 tsp. pepper

1/2 C. cream

1/2 C. flour

1/2 tsp. salt

1/4 C. chopped parsley

 

Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for7-9 hrs. Melt 4 T. butter in a medium saucepan. Stir in flour and cook over low heat for several minutes. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.

Chicken Casablanca

Chicken Casablanca

Chicken Casablanca

 

2 T. olive oil

2 onions, sliced

1 tsp. fresh ginger, grated

3 cloves garlic, minced

3 lb. skinless chicken pieces

3 large carrots, diced

2 large potatoes, peeled and diced

2 T. raisins

1/2 tsp. each: cumin, turmeric, salt and pepper

1/4 tsp. each: cinnamon and cayenne pepper

14-1/2 oz. can chopped tomatoes

3 medium zucchini, sliced one-inch thick

15 oz. can garbanzo beans (chickpeas), drained and rinsed

2 T. parsley, chopped

1/2 tsp. cilantro

 

Sauté onions, ginger and garlic in olive oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place browned chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on high 4-6 hours. Add garbanzos, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous.

Chicken With Brandy

Chicken With Brandy

Chicken With Brandy

 

3 lb. chicken pieces

3 T. butter

Salt

4 T. brandy

1/2 C. chicken stock

2 1/2 T. chopped parsley

1/4 tsp. marjoram

1/4 tsp. thyme

2/3 C. white wine

4 tsp. cornstarch

2 1/2 T. water

1/3 C. cream

 

Sauté the chicken pieces on all sides in a fry pan until well browned. Season to taste with salt.  Pour brandy over the chicken and ignite. hen flames have gone out, put the chicken pieces with the pan juices into the crockery pot.  Mix together the chicken stock, parsley,

marjoram, thyme and white wine in the fry pan.  Scrape the bottom and cook for one minute.  Pour over the chicken.  Cover and cook for 6 hours on the low setting.  Remove the chicken and keep warm.  Mix together the cornstarch and water and add to the crockery pot.  Turn onto the high setting and cook, stirring constantly until thick.  Turn off the heat and stir in the cream.  Pour over the chicken pieces and serve immediately.  Serves 4.

Cheesy Crock-Pot Chicken

Cheesy Crock-Pot Chicken

Cheesy Crock-Pot Chicken

 

6 chicken breast (boneless, skinless)

garlic powder

2 cans cream of chicken soup

1 can cheddar cheese soup

10 oz. Frozen Broccoli

 

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crock pot. Cook on low all day. Serve over rice or noodles.

Bourbon Breast of Chicken

Bourbon Breast of Chicken

Bourbon Breast of Chicken

 

4 chicken breasts halves

1/4 C. flour

1/2 tsp. paprika

Salt

2 T. butter

2 T. oil

2 T. onion, chopped

2 T. parsley, chopped

1/4 tsp. dried chervil

1/4 C. bourbon

1 (4 oz.) can mushrooms, undrained

1 (10 oz.) can tomatoes

1/4 tsp. sugar

Salt and Pepper

 

Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on Low for 6 to 7 hours. Serve with noodles of rice. Serves 4

Baked Lemon Chicken

Baked Lemon Chicken

Baked Lemon Chicken

 

1 (3 lb. or larger) broiler-fryer, whole or chicken breasts

1 tsp. crumbled dry oregano

2 cloves garlic, minced

2 T. butter

1/4 C. sherry or water

3 T. lemon juice

Salt and pepper

 

Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to crock pot. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into crock pot. Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.

Artichoke & Olive Chicken

Artichoke & Olive Chicken

Artichoke & Olive Chicken

 

1 1/2 lb. chicken breast halves without skin

2 C. sliced mushrooms

15 oz. canned diced tomatoes

9 oz. frozen artichoke hearts

1 C. chicken broth

1 medium onion – chopped

1/2 C. pitted black olives – sliced

1/4 C. dry white wine

3 T. quick cooking tapioca

3 tsp. curry powder

3/4 tsp. dried thyme – crushed

1/4 tsp. salt

1/4 tsp. pepper

 

Rinse chicken; set aside. In crockpot, combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over the chicken. Cover: cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours. Serve over couscous, if desired.

Ann’s Chicken for Crock Pot

Ann’s Chicken for Crock Pot

Ann’s Chicken for Crock Pot

 

1 Frying chicken — in pieces

Salt & pepper

1 can Cream of mushroom soup

1/2 C. Sauterne or sherry

2 T. Butter or margarine-melted

2 T. Dry Italian salad — dressing Mix

2 pkg. 3 oz. each Cream Cheese – — cut in cubes

1 T. Onion – Chopped

 

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 min.

Amaretto Chicken

Amaretto Chicken

Amaretto Chicken

 

4 to 6 Chicken Breasts (boneless, skinless)

1/2 C. Flour

1 tsp. Curry Powder

1 tsp. Garlic Powder

1/4 tsp. Salt

1/4 tsp. Pepper

1 T. Vegetable Oil

1 can Cream of Mushroom Soup

4 oz. can or jar mushrooms or use fresh Mushrooms

1/4 C. Amaretto

1 tsp. Gravymaster or Kitchen Bouquet

2 T. Lemon Juice

 

Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to crock-pot. Mix remaining ingredients and spoon over chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.

Alpine Chicken

Alpine Chicken

Alpine Chicken

 

2 tsp. chicken bouillon granules

1 T. chopped fresh parsley

3/4 tsp. poultry seasoning

1/3 C. diced Canadian bacon

2-3 carrots, thinly sliced

1-2 ribs celery, thinly sliced

1 small. onion, thinly sliced

1/4 C. water

1 broiler-fryer chicken (about 3 lb.), cut up

1 (11 oz.) can condensed cheddar cheese soup

1 T. all purpose flour

1 (16 oz.) pkg. wide egg noodles, cooked and drained

2 T. sliced pimento

2 T. grated Parmesan cheese

 

In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place white meat in slow cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean when cut along the bone and vegetables are tender. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned. Garnish with parsley sprig if desired.

All Day Chicken

All Day Chicken

All Day Chicken

 

2 T. Frozen OJ

2 C. Chicken stock

1 tsp. Salt

1/4 tsp. Pepper

1/2 C. Tomato paste

2 T. Soy sauce

2 T. Brown sugar

2 Cloves garlic, minced

1 dash Allspice

4 lb. Chicken, breasts and thighs

1/4 lb. Mushrooms, sliced

2 T. Margarine or butter

11 oz. (1 can) mandarin orange Sections, drained

1/2 Of a medium-large bell Pepper, sliced lengthwise

1/4 tsp. Ground ginger

3 T. Cornstarch

1/4 C. Cold milk

1/4 C. Cold water

 

Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.

90’s Style Slowcooker “Coq Au Vin”

90’s Style Slowcooker “Coq Au Vin”

90’s Style Slowcooker “Coq Au Vin”

 

2 packages Boneless Skinless Chicken Breast Fillets

1 lb. fresh mushrooms, sliced thick

1 jar (15 oz.) pearl onions, drained

1/2 C dry white wine (or apple juice)

1 tsp. thyme leaves

1 bay leaf

1 C chicken broth

1/3 C flour

1/2 C chopped fresh parsley

 

Place chicken mushrooms, onions, wine, thyme and bay leaf into slow cooker. Combine chicken broth and flour; pour into slow cooker. Cover and cook 5 hours on low setting. Add parsley. Good over rice.

Three Bean Chili

Three Bean Chili

Three Bean Chili

 

2 tsp. vegetable oil

1 1/2 lb. ground beef

1 sm. onion, chopped

1/2 tsp. minced garlic

1 (16 oz.) can red kidney beans

1 (16 oz.) can lima beans

1 (16 oz.) can garbanzo beans

1 (15 oz.) can tomatoes

1 (15 oz.) can tomato sauce

2 T. chili sauce or catsup

1 T. oregano

1 T. chili powder

1 tsp. salt

 

Drain and rinse all beans. Brown ground beef with vegetable oil; drain. Add remaining ingredients to slow cooker. Cover and stir occasionally. Put on low heat, can be fixed ahead and left on all day.

Sweet and Sour Kielbasa

Sweet and Sour Kielbasa

Sweet and Sour Kielbasa

 

3 lb. kielbasa (cut in 1/2″ rings)

1 C. ketchup

1 C. brown sugar

1 C. red wine vinegar

1 T.p soy sauce

1 tsp. ground ginger

1 tsp. garlic powder

 

Place ketchup, brown sugar and vinegar in sauce pan. Bring to boil, then simmer for 5 minutes. Remove from heat add soy sauce, ginger and garlic powder. Stir thoroughly. Place cut up kielbasa in crockpot and add sauce. Cook on high for 4 hours.

Sweetly Spiced Roast Pork

Sweetly Spiced Roast Pork

Sweetly Spiced Roast Pork

 

1/4 C. packed brown sugar

2 cloves garlic, minced

1 tsp. ground ginger

1/4 tsp. salt

1/4 tsp. Pepper

1/4 tsp. Ground cinnamon

Dash Ground cloves

1 T. Soy sauce

1 pork roast

 

Mix brown sugar, garlic, ginger, salt, pepper, cinnamon and cloves. Brush soy sauce over pork roast. Place in crock pot. Pour brown sugar mixture over roast. Cook 4-6 hours on high.

Spicy Pork and Cabbage

Spicy Pork and Cabbage

Spicy Pork and Cabbage

 

Pork spareribs (amount can vary…)

4 C. sauerkraut

3-4 tart apples, cored and diced

1/2 small onion, chopped

2 whole cloves

1/2 small bay leaf

1/4 C. sugar

1 C. water

2 T. cider vinegar

2 tsp. salt

Place sauerkraut, apples and onion in crock-pot.  Add remaining ingredients

 

except the ribs.  Toss together well to evenly distribute spices.  Arrange ribs  on top of the sauerkraut mixture, stacking to fit.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours

Smoked Sausage

Smoked Sausage

Smoked Sausage

 

1 lb. smoked sausage

15 oz. can Hunts Ready Sauce (Italian) (seasoned tomato sauce)

 

Cut sausage into 1/2 inch slices and place in crockpot. Pour sauce over, cover and cook on low 6 hours.

Sesame Pork Ribs

Sesame Pork Ribs

Sesame Pork Ribs

 

3/4 C. packed brown sugar

1/2 C. soy sauce

1/2 C. ketchup

1/4 C. honey

2 T. cider or white vinegar

3 garlic cloves, minced

1 tsp. ground ginger

1 tsp. Salt

1/4 to 1/2 tsp. crushed red pepper flakes

5 lb. country style pork ribs

1 medium onion, sliced

2 T. sesame seeds, toasted

2 T. chopped green onion

 

In large bowl, combine, the first nine ingredients. Add ribs and turn to coat. Place the onion in slow cooker; arrange ribs on top. Cover and cook on low for 5-6 hours. Place ribs on serving platter; sprinkle with sesame seeds and green onion. Makes 6 servings.

Pork with Onion and Garlic Sauce

Pork with Onion and Garlic Sauce

Pork with Onion and Garlic Sauce

 

6-8 pork chops, browned

2 cans reduced fat Cream of Mushroom soup

1 pkg. Campbell’s Golden Onion Soup Mix

1 envelope Good Seasons Roasted Garlic dressing mix

 

Mix together the soup and dry seasonings; pour over pork. Cook on high for 4-6 hrs. Serve over pasta, egg noodles, or rice.

Pork with Mustard Sauce

Pork with Mustard Sauce

Pork with Mustard Sauce

 

1 boneless pork loin roast (I used a tenderloin)

2 tsp. olive oil

1-1/4 tsp. ground mustard

3/4 tsp. garlic powder

1/4 tsp. ground ginger

1/2 C. horseradish mustard (can make this with 1/4 C. brown mustard, 1/4 C. prepared horseradish)

1/2 C. apricot or pineapple preserves

 

Rub the roast with oil. Combine mustard, garlic powder and ginger over roast. Place the roast in the crock pot on low for 8-10 hours. Combine the horseradish mustard and preserves. About 15 minutes before serving pour the sauce over the roast. Slice and enjoy

Pork Roast and Kraut

Pork Roast and Kraut

Pork Roast and Kraut

 

1 Pork Roast

1 Can Sauerkraut

2 Can Beer

 

Ass 1 can beer, sauerkraut to crock pot. Add pork roast and cook 6-8 hours. Add a second can of beer about an hour before serving. Remove pork and thicken sauce with a little cornstarch, and cook for 30-40 minutes on high. Serve with mashed potatoes.

Pork Roast Double Meal

Pork Roast Double Meal

Pork Roast Double Meal

 

3-5 lb. pork roast

Salt and Pepper

Sliced onion

Potato, chunks

Carrot, chunks

 

Put roast in crock pot with salt and pepper (vegetables if you want) and about 1/2 C. water as pork has a lot of juice. If you use beef, maybe a C. of water. Let cook all day on low about 6-8 hours until pulls apart with fork.

Second Meal Take leftover meat and shred and put in crock pot with enough BarBQ sauce to cover usually less than a bottle and let warm through. Great on sandwiches, etc.

Pork Chops with Mushroom Sauce

Pork Chops with Mushroom Sauce

Pork Chops with Mushroom Sauce

 

8 to 10 small, thick pork chops

2 tsp. salt

1/4 tsp. pepper

1/8 tsp. sage

1 can (12 oz.) cream of mushroom soup

1 T. dried onion flakes

 

Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it n the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours.

Pork Chops Standing Up

Pork Chops Standing Up

Pork Chops Standing Up

 

An unusual way to cook pork chops to a melt-in-the-mouth tenderness.

4 Loin pork chops

1 Onion, sliced into rings

1 T Butter

Salt & pepper

 

Stand chops in crockpot, thin side down. Sprinkle with salt and pepper. Cover with the onions. Place butter on top. Cook on low for 6 to 8 hours. The chops should be moist and tender with a deep brown color.

Pork Chop Romance

Pork Chop Romance

Pork Chop Romance

 

2 T. oil

Salt and pepper

4-6 pork chops, boneless or bone in

2 T. flour

1 medium onion, thinly sliced

2 C. chicken broth

1 8-oz. carton sour cream

 

While oil is heating in skillet, season chops and lightly coat with 1 T. flour. Cook over medium heat until lightly browned. Remove and place in a baking dish.

Layer onions over chops, then pour broth over all. Cover tightly and bake in 350 degree oven for 30 minutes or until chops are tender. Remove from oven. Blend remaining T. of flour with sour cream; stir into broth. Replace cover and return to oven for about 15 minutes to thicken.

Pork chops a la’ orange

Pork chops a la’ orange

Pork chops a la’ orange

 

4 loin pork chops, bone in or boneless, 3/4 – 1″ thick

1/2 – 3/4 small can orange juice concentrate

1 10 oz. can double strength chicken broth

1 large onion sliced into thick rings

1/2 c raisins

1/2 – 3/4 small bag ‘baby’ carrots

1 soup can of dry white wine (or more broth or water)

1 t curry powder

1/4 c brown sugar (or can use honey)

1 T lemon juice

1/2 t chopped garlic

Enough additional water or broth to cover the chops

 

Brown the chops in a skillet. Set aside. Sauté onion in drippings until softened and slightly brown. Add garlic and brown lightly. Put carrots in the bottom of the crockpot. Top with onions and then the chops. Pour off any grease in the frying pan, if any, and then add soup to hot frying pan and scrape up all the brown drippings on the bottom of the pan. Pour this into the crockpot also. Add all remaining ingredients and cook on high for 3-4 hrs or low for 2-2.5 times as long or until the chops are tender. When the meat is tender, taste the sauce and adjust seasonings to suit. If it is not flavorful enough you may wish to simmer for a while to reduce. Once the flavor is to your liking, you may wish to add a T. of cornstarch or arrowroot at the end and let the sauce thicken a bit.

Party Pork Chops —–Crockpot

Party Pork Chops —–Crockpot

Party Pork Chops —–Crockpot

 

2 lb. boneless pork loin roast

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. dried dill

1/4 tsp. rosemary

1/2 lb. potatoes, peeled and diced

6 firm pears, peeled, cored, and halved

4 tsp. caraway seeds

4 tsp. Worcestershire

1/2 c. beef stock

2 1/2 T. cornstarch

4 T. cold water

 

Sprinkle salt, pepper, dill and rosemary on pork. Put potatoes into crockpot and place roast on top of them. Put pear halves on top of roast and sprinkle with caraway seeds. Mix together Worcestershire and stock and pour over pears. Cover and cook on low for 8 to 10 hours. Remove meat and pears and keep warm. Mix together cornstarch and water and stir into liquid in pot until smooth and thick. Pour over meat and pears.

Orange-Herbed Pork Roast

Orange-Herbed Pork Roast

Orange-Herbed Pork Roast

 

2-1/2 – 3 lb. Boneless Pork Roast

1/2 tsp. each Garlic Powder, Ginger, Thyme, Pepper

1 T. Cooking Oil

1 C. Chicken Broth

2 T. Sugar

2 T. Lemon Juice

2 tsp. Soy Sauce

1 1/2 tsp. Grated Orange Peel

1/2 C. Orange Juice

3 T. Cornstarch

 

Trim fat from pork roast. Cut to fit into crockpot. Combine spice mixture and rub into roast surface. Heat oil in large skillet. Cook roast in hot oil until brown on all sides. Drain fat. Transfer meat to cooker. Combine chicken broth, sugar, lemon juice, soy sauce and orange peel in medium bowl and then pour over roast. Cook on low heat settings 8-10 hours. (Or cook over high for 4-5 hours.) For sauce, pour juices into glass measuring cup. Add water to equal 2 C. Stir OJ into cornstarch and then stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Season to taste with salt and pepper.

Orange-Juiced Pork Chops

Orange-Juiced Pork Chops

Orange-Juiced Pork Chops

 

6 (1 in) pork chops

2 T. paprika

1/4 C. salad oil

1 can (6 oz.) thawed orange juice concentrate

2 T. brown sugar

1/2 tsp. ground cinnamon

 

Coat pork chops with paprika. In 10 1/2 inch fry pan brown chops in oil. Place chops in Slow cooker. Combine orange juice, brown sugar and cinnamon. Pour over chops. Cover. Turn heat control to Low: cook 6-8 hours or until done.