Basic Tips for Crockpot Cooking


Only fill the crockpot one half to three quarters full. The foods will not cook properly if the appliance is filled to the brim. Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.


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

If original recipe calls for 1/4 to 1/2 hr,
cook on low for 4 to 8 hours or
cook on high for 1 1/2 to 2 1/2 hours

If original recipe calls for 1/2 to 1 hr,
cook on low for 6 to 8 hours or on high for 3 to 4 hours

If original recipe calls for 1 to 3 hrs.,
cook on low for 8 to 16 hrs. or cook on high for 4 to 6
hrs.

Low is 180 to 200 degrees
High is around 300 degrees

The cooking times sure aren't very specific, but only a
guideline given by the Culinary Arts Institute.


*****

 

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.

 

Crockpot Recipes





CROCKPOT COLA HAM

1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola (Coca ColaŽ, Pepsi, etc)
3 to 4 pound pre-cooked ham

Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern.

Rub ham with mixture. Place ham in crockpot and add remaining cola. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours. Serves 9 to 12.



CROCKPOT HAM AND BEAN SOUP WITH VEGETABLES

1 pound Dried Navy Beans soaked overnight
1 Hot pepper
1 Carrot, sliced
Salt and pepper
4 cups Water
1 Ham butt (2 to 3 pounds)
1 Onion, sliced
1 package Frozen peas
2 Garlic cloves
1 Green pepper. diced
1/2 small head Cabbage, shredded

Drain beans. Place all ingredients except frozen vegetables and cabbage in crock pot. Cover and cook on Low 10 to 12 (or more) hours. Turn to high and remove ham. Add peas, limas and cabbage. Cook for 1 to 2 hours on High or until vegetables are tender. Serve large bowls of this thick soup with crusty French bread.



CROCKPOT CORNY HAM AND POTATO SCALLOP

5 potatoes, peeled and cubed
1 1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (11 ounce) can condensed cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour

In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion; mix well. In a small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix. Cover and cook on low setting for about 8 hours or until potatoes are tender.



CROCKPOT HAM AND LENTIL SOUP

2 cups lentils
1/2 pound ham -- diced
1 onion -- chopped
1 bay leaf
2 ribs celery -- chopped
1 clove garlic -- minced
salt and pepper -- to taste

Combine all ingredients with 2 quarts water in the crock pot. Cook on low, covered, 8 to 10 hours. Adjust seasonings and serve.



CROCKPOT HAM AND POTATOES

5 or 6 potatoes, sliced thin
1 to 2 cups ham, cubed
1 medium onion, sliced
1 can Cream of Mushroom soup
1 cup shredded cheddar cheese

Layer one half of the potatoes, ham, and onions in crockpot. Season with salt and pepper then half of the cheese. Add remaining potatoes, ham, onions and cheese. Spread undiluted soup evenly over top so air doesn't reach the potatoes. Sprinkle with paprika. Cover and cook on Low for 8 hours.



Pork Chops Supreme

2 onions, sliced
5 medium potatoes, diced
2 cans cream of mushroom soup
4-6 pork chops
salt and pepper to taste

Place onions and potatoes in bottom of crockpot. Top with pork chops, salt and pepper. Pour soup over chops. Cook in crockpot on low for 8 hours or on high for 4-5 hours.

Note: Cream of celery or cream of chicken soup may be substituted for the cream of mushroom of cream of chicken.



Savory Crock Pot Roast

2 lb. beef rump roast
1 pkg. Good Seasons Italian Dressing (can use robust/hearty Italian)
1 pkg. Good Seasons Garlic/Herb Dressing
1 12-oz. can beer (alcohol will cook out)

for gravy:
roast drippings
2-3 tbsp. butter
4-5 tbsp. flour

Sprinkle one of the dressing packets into the bottom of the crock pot. Place the roast on top, then sprinkle the other dressing packet over the roast. Pour the beer over the whole mess, then cover and cook on low for 8-10 hours, until the meat is as done as you like it.

The meat comes out so tender it literally falls apart. To make your gravy, remove the roast from the crock pot and keep warm. Add several tablespoons of butter or margarine and whisk in. Add several tablespoons of flour and whisk in. Turn the crock pot on high for 10 minutes and stir the gravy occasionally. Delicious!

Note: The beer really must be the secret to the roast's tenderness. I thought I could get away with using 12 oz. of chicken broth once when I didn't have any beer in the pantry. The roast was still good, but not nearly as tender as it had been when I used the beer. I've gone back to using strictly the beer and the meat comes out great every time.



Low Fat Crockpot Orange-Herbed Pork Roast

1 21/2-pound to 3-pound pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ground ginger
1/2 teaspoon pepper
Nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon finely shredded orange peel (set aside)
1-1/4 cups orange juice
1 tablespoon sugar
1 tablespoon Florida Grapefruit Juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
3 tablespoons cornstarch
Hot cooked noodles (optional)
Trim fat from pork. If necessary, cut roast to fit into a 3˝- to 4-quart crockery cooker. In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat. Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides. Transfer meat to the crockery cooker; add onions. In a bowl combine 1 cup of the orange juice (chill remaining orange juice), the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer roast to a serving platter; keep warm. For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups. In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles.

Makes 8 servings.

Calories...180...Fat...5 g...Carbs...12 g...Sodium...142 mg...Fiber...1 g.



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.





Barbecue Beef 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 Tuscan Beef Stew

10 3/4 oz. can tomato soup
10 1/2 oz. can beef broth
1/2 cup red wine or water
2 lb. beef for stew; cut into 1" pieces
14 1/2 oz. can diced Italian-style tomatoes
3 large carrots; cut into 1" pieces
1 tsp. Italian seasoning
1/2 tsp. garlic powder
32 oz. canned white kidney (cannellini) beans; drained

Combine all ingredients, except beans, in crock pot. Cover
and cook on Low for 8 9 hours. 10 minutes before serving,
stir in beans. Cover and heat through.





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.





Crockpot Ham

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
wild rice
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
herb mixture.

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
12 Servings





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

Ingredients:

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.




Orange Pop Chicken

1 TO 2 LBS BONELESS, SKINLESS CHICKEN BREASTS
12 OZ CAN ORANGE SODA
1/2 CUP SOY SAUCE

PLACE CHICKEN IN CROCKPOT. COMBINE SOY SAUCE AND ORANGE SODA IN MEDIUM BOWL. POUR OVER CHICKEN. COVER, COOK ON LOW 5 TO 6 HOURS. SERVE OVER HOT, COOKED RICE.





Cola Chicken

1 WHOLE CHICKEN, 1-1/2 TO 2 LBS
1 CUP KETCHUP
1 LARGE ONION, THINLY SLICED
1 CUP COLA, COKE, PEPSI, ETC.

WASH AND PAT CHICKEN DRY. SALT & PEPPER TO TASTE. PUT CHICKEN IN CROCKPOT WITH THE ONIONS ON TOP. ADD COLA AND KETCHUP & COOK ON LOW 6 TO 8 HOURS. ENJOY.





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.



Crockpot Apple Pie

8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg.
Place in lightly greased crockpot.

Combine milk, softened butter, sugar, eggs, vanilla, and the
1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold
butter into mixture until crumbly. Sprinkle this mixture over
top of apple mixture.

Cover and cook on low 6-7 hours or until apples are soft.





Crockpot Candy Recipe
Crock Pot Candy Recipe 2 pounds white almond bark 4 ounces bar German chocolate 12 ounces pkg. semi-sweet chocolate chips 24 ounces jar dry roasted peanuts

Put all ingredients in crock pot; cook 1 hour on high. Do not stir.Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and cool. Store in tin.





Take me to THE JOYNET
Good Coffee and a Nice Place to Visit