Here's an easy tip to check progress without lifting the lid. Spin the cover until the condensation falls off. Then it's easy to see inside.
Remove skin from poultry, and trim excess fat from meats. You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time. For food safety reasons, it's a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW and finish cooking. One hour on HIGH is equal to two hours on LOW. Cayenne pepper and Tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.
Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don't overcook.
Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
Remove cooked food from the crockpot or liner before storage. Because the liner is made of such thick material, the food won't cool down quickly enough to prevent the growth of harmful bacteria.
Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.
Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance. Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour.
Crockpot Conversion Chart
Yes, you can definitely convert most recipes to crockpot use. The general rules of thumb are:
*Decrease liquid - liquid does not boil off in a crockpot
*Don't add cheese, or other milk products until the end of cooking, they tend to break down during long cooking times. Some recipes call for cooking with cheese the entire time, (i.e..: breakfast casseroles) without any problems being reported on this list that I know of. You can also substitute cream of whatever soups - you can make your own vegetarian version if interested - for milk products.
*Don't add rice, or noodles until the end of cooking - they will turn into mush by the end of the cooking time. Allow around 20-30 minutes on high to cook. Alternately, you can cook those items separately and stir in just before serving or serve the main dish over it.
Add less spices or wait until the end of cooking time.
*You can thicken your soup or gravy by adding a milk or water & flour mixture at the end of the time, or take off the lid and allow some liquid to boil off.
10 Hour CrockPot Beef Stroganoff
2 lbs stew meat cubed
1 envelope lipton onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1/2 c sour cream at end
1 16 oz pkg egg noodles or cooked potatoes
Mix all ingredients except the sour cream.
Cook on high for 10 hours.
For the last hour put in sour cream and stir well.
Put over cooked egg noodles or potatoes.
2 1/2 lb Beef round steak
2 tb Lemon juice
3/4 c Catsup
1 ts Worcestershire sauce
1/2 ts Pepper
1 ts Prepared mustard
1 sm Onion -- diced
1/4 c Water
2 tb Brown sugar
1/2 c Celery
Cut beef into thin strips. Brown in skillet.
Meanwhile, combine lemon juice,catsup, Worcestershire sauce, pepper, mustard, onion, water, brown sugar and celery. Pour into crockpot. Add meat.
Cook on high heat for 3 or 4 hours.
Serve over hamburger buns.
BBQ Chicken Crock Style
1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste
Place chicken in slow-cooker. Mix all other ingredients and pour over chicken.
Cook over low for at least 8 hours.
Serve over rice, pasta, or as sandwiches.
Crockpot Corn Chowder
6 slices bacon
2 (10 oz.) pkgs. frozen corn
1 (16 oz.) can cream style corn
1 tbsp. Worcestershire sauce
2 c. water
1/2 c. onion, chopped
2 c. potatoes, diced
1 tbsp. sugar
1 tbsp. seasoned salt
1 (16 oz.) can chicken broth
1 c. milk
1/4 c. butter
In skillet, fry bacon until crisp, remove and reserve.
Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in crockpot except butter and milk. Cover and cook on low for 7 hours.
Pour 1/2 of the mixture into blender and puree until almost smooth.
Return to crock pot with milk and butter. Cover and cook on high one hour more.
6 to 8 servings.
Crock Pot Stuffed Peppers
6 large Green Bell Peppers -- tall shapes
1 pound Ground Beef, extra lean
1 cup Rice -- uncooked
1 large Onion -- chopped
1 large Carrot -- shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Condensed Tomato Soup
1 can Water
Cut the top off and remove seeds from green peppers.
Wash and set aside. Combine ground beef, uncooked
rice, onion, carrot, bouillon, salt and pepper in a large
mixing bowl. Any other seasonings that you like may also
be used: oregano, parsley, garlic powder, etc. Stuff each
pepper about 2/3 full (rice will need room to swell up).
Stand the peppers side-by-side in the slow cooker.
In a small mixing bowl, combine tomato soup and water,
and pour mixture over the peppers.
Cook on low for 6-8 hours.
To freeze for later use, place stuffed peppers & sauce into
a container the same size or slightly smaller than your crockpot
(such as a plastic ice cream bucket) and freeze. Remove from
container and tightly wrap in foil, then label. Freeze up to 6
months. To use, place frozen mixture inside crock and thaw
over night in refrigerator (this is easier if crock is removable,
but can be done in whole unit if needed). Six hours before you
need to serve your meal, place crock back into crockpot base,
and set heat to low, then cook for six hours. DO NOT cook
unthawed mixture in crockpot, as the extreme difference in
temperatures may crack your crockery.
3-lb. cooked canned ham
1 cup Coca-Cola
1/2 cup brown sugar
Crockpot Herbed Chicken
And Wild Rice Casserole
1 to 1 1/2 lb. chicken tenders
6 to 8 oz. sliced mushrooms
1 T. vegetable oil
2 to 3 slices crumbled bacon or 2 T. real bacon bits
1 tsp. butter
1 (6 oz.) box Uncle Bens (chicken flavor) long grain
1 can herbed cream of chicken soup
1 C. water
1 tsp. herb mixture, such as fine herbes or a mixture
of your favorites; parsley, thyme, tarragon, etc.
Sauté chicken pieces and mushrooms in oil and butter
until chicken is lightly browned. Place bacon on
bottom of 3 1/2-quart (or larger) crockpot. Place rice
over bacon. Reserve package of seasonings. Place
chicken tenders over rice. Pour soup over chicken,
then add water. Top with seasonings and sprinkle with
Cover and cook on LOW for 5 1/2 to 6 1/2
hours, or until rice is tender (not mushy)
Crockpot Vegetable Soup
1.1/2 to 2 lb beef ribs
3 small onions peeled and diced
2 carrots peeled and sliced thin
2 medium baking potatoes peeled, eyes removed and cut into large dice
3 stalks celery with tops sliced
2 14 oz cans of beef broth or 1 quart will do.
1 14 oz can whole tomatoes drained
1 or 2 big handfulls of barley if you have it on hand
1 tsp salt
5 whole peppercorns
1 small bag frozen vegetable soup vegetables put onions potatoes, carrots and celery in bottom of crock pot.
Throw the barley in on top of that, then the tomatoes and them the meat on top of all of that. Add the salt and pepper and lastly the broth.
The meat may stick up a bit but it will cook down.
Now, turn crock pot on to low for 22 hours.
After 22 hours, remove ribs and if there is any meat left on bones add to stock.
Add the bag of frozen vegetable soup mix and turn crock pot up to high for an hour or 2.
Lazy Crockpot Cabbage Rolls
A 4 ingredient variation to an old favorite. 6 large cabbage leaves 5 oz. pkg. Spanish rice; prepared according to pkg. directions 1 lb. ground beef 8 oz. spaghetti sauce Boil cabbage leaves until limp. Combine combine rice and ground beef. Divide into 6 portions. Place each portion into a cabbage leaf, fold in sides and roll over. Place in bundles in crockpot. Pour spaghetti sauce over cabbage rolls.
Cover and cook on LOW 7-9 hours
Slow Cooker Baked Beans
Don't heat up the whole house for baked beans--slow cook them! Get the same spicy brown sugar taste, and let your slow cooker take the heat.
3 cans (28 ounces each) vegetarian baked beans, drained
1 medium onion, chopped (1/2 cup)
2/3 cup barbecue sauce
1/2 cup packed brown sugar
2 tablespoons ground mustard
1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency.
Crock Pot Potatoes
1-16 oz carton sour cream
1/2 cup butter or margarine, melted
1/4 cup chopped onion or 1 Tblsp instant dry onions
1/4 cup water
2 cans cheddar cheese soup
6 medium size potatoes, peeled and cut into chunks
Combine sour cream, butter, onions, water and soup in
crock pot. Mix in the potatoes. Cook on low setting
6 hours or until potatoes are done.
Crockpot Sloppy Joes
3 pounds hamburger
2 onions, finely chopped
1 green pepper, chopped
2 8 ounce cans tomato sauce
1 cup water
2 packages Sloppy Joe seasoning mix
2 tablespoons brown sugar
Brown hamburger in skillet. Drain. Put into crockpot. Add onions, green pepper,tomato sauce, water, seasoning mix and sugar. Stir thoroughly.
Cover. Cook on low for 8 to 10 hours, or on high for 3 to 4 hours.
Crockpot Tamale Pie
1 lb. lean ground beef
3/4 cup yellow cornmeal
1 1/2 cups milk
1 egg, beaten
1 package chili seasoning mix
1 teaspoon seasoned salt
1 can tomatoes (1 lb.) cut up 1 can whole kernel corn (1 lb.), drained
1 can sliced black olives (2 1/4 oz) drained
1 cup grated cheddar cheese
Cooking Instructions: Brown meat and drain. In large bowl, mix cornmeal, milk and egg. Add drained meat, chili mix, seasoned salt, tomatoes, corn and olives. Pour into crockpot. Cover and cook on high for 3 to 4 hours. Sprinkle cheese over top. Cook another 5 minutes.
Crockpot Italian Chicken
4 boneless skinless chicken breasts
1 envelope good seasons Italian dressing mix
1/2 c. water
8 oz cream cheese, softened
1 can cream of chicken soup
1 (4 oz.) can mushrooms pieces and stems, drained
Place chicken in bottom of crockpot. Combine salad dressing mix and water.
Pour over chicken and cook on low for 3 hours.
Mix soup and cream cheese and mushrooms. Pour over chicken and cook one more hour or until chicken is done.
Serve over rice or pasta
Crockpot Mexican Dip
1 lb. Mexican Velveeta
1 lb. of ground beef
14 oz. chunky salsa
Put cheese and salsa in Crock-Pot on low heat. Brown and drain ground beef. Add to Crock-Pot. Heat for 1 hour, then mix the ingredients in the Crock-Pot. Heat for 1 more hour. Spoon over tortilla chips.
Slow Cooker Pepper Steak
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt.
Cover and cook on high for 3 to 4 hours, or on low for
6 to 8 hours.
Crockpot Super Snack Mix
1 cup cheerios
1 1/2 cups Rice Chex
1 cup bite size shredded wheat
1/2 cup peanuts
1/2 cup pretzel sticks
1/4 cup melted butter
2 Tbsp. Worcestershire sauce
1/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. onion salt
Combine first 5 ingredients in crockpot. Mix remaining
ingredients and pour over cereal mixture; toss coat. Cook
on HIGH, uncovered, for 2 hours. Stir mixture well every
30 minutes. Turn crockpot to LOW and cook for 2-4 hours.
Store in air tight container. Makes 5 cups.
Deluxe Crockpot Oatmeal
Spruce up your favorite hot cereal and jump-start your day.
2 cups milk
1/4 cup brown sugar
1 Tbsp. melted butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup quick cooking oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts
Combine ingredients in crockpot. Mix well.
Cover and cook on LOW 6-8 hours.
Ribs In A Crockpot
1 16 OZ BOTTLE OF PEPSI
1 SMALL (8 0Z) BOTTLE OF KETCHUP
1/2 BOTTLE OF BARBECUE SAUCE
(OR TO THE DESIRED THICKNESS IN TEXTURE)
1 LARGE GREEN PEPPER SLICED IN STRIPS
1 LARGE ONION SLICED IN STRIPS
6 TO 8 RIBS
ADD RIBS AND ALL INGREDIENTS TO CROCKPOT. SLOW COOK ABOUT 7 TO 8 HOURS WITH LID TILTED. FOR AN EXTRA USE OF THIS RECIPE, POUR THE SAUCE OVER EGG NOODLES, IF THE RIBS AREN'T TOO FATTY.
CROCKPOT STREUSEL POUND CAKE
1 pkg. pound cake mix (16 oz.) size
1/4 c. packed brown sugar
1 tbsp. flour
1/4 c. finely chopped nuts
1 tsp. cinnamon
Mix cake mix according to package directions. Pour batter into well greased
and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and
sprinkle over cake batter. Place can in crockpot. Cover top of can with 8
layers of paper towels. Cover pot and bake on high 3 to 4 hours.