Easy Ham and Potato Hash (Crock-Pot)

Easy Ham and Potato Hash from "The Best Slow Cooker Cookbook"

3/4c chopped green bell pepper
3/4c chopped red bell pepper
3c chopped cooked ham
1-32oz package frozen hash brown potatoes, partially thawed
1-8oz package cream cheese, softened
1 1/2c milk
2 1/2T dijon mustard
1 1/2c chopped scallions
1/2tsp garlic powder
1/2tsp garlic pepper

*in 4qt crockpot combine peppers, ham, hashbrowns and 1c scallions
*wisk milk and creamcheese until smooth, add rest and wisk
*pour milk mixture over hashbrown mixture, do not mix together
*cover and cook on low 5-6h, until potatoes are tender. Stir gently. Serve with remaining scallions sprinkled on top.

(my own mods: Instead of garlic powder and garlic pepper I used 1 1/2tsp garlic salt, 1/2tsp pepper. I thought it was a little too much liquid, so maybe next time I'd use 1/4c less milk)

Potato Leek Soup (Crock-Pot)

Potato Leek Soup

2# peeled/diced potatoes
3T all-purpose flour
5c chicken broth
2 medium leeks rinsed/drained/chopped (I used a bag of TJ's chopped leeks)
6T chopped fresh dill (or 2 1/2T dried dill week)
1-1 1/2c chopped cooked ham or shrimp
3/4c heavy cream (I used a can of evaporated milk)

*place potatoes into crock pot and sprinkle with flour, toss well.  Add broth and mix.  Stir in leeks and 3T of fresh dill (or 1 1/2T of the dried)
*cover and cook on low 8-8 1/2h until potatoes are tender.
*puree 1-2c of the potatoes with a little liquid in food processor and return to crock.  Stir in the meat, cream and remainder of dill.  Cover and cook 5-10min longer and serve.

Island Beef (Crock-Pot)

Recipe from The Best Slowcooker Cookbook Ever

2-2 1/2# beef  round steak, trimmed of fat
2 large onions, cut into 12 thin wedges each
1 (20oz) can unsweetened pineapple chunks, reserve juice
1/2c beef broth
5T red wine vinegar (divided as per directions)
3/4tsp garlic powder
3/4tsp seasoned salt
3/4 tsp sweet paprika
1/4tsp black pepper
1 green bell pepper, cut into 1" squares
1 red bell pepper, cut into 1" squares
3T brown sugar
1 1/2T cornstarch
2T soy sauce
2 large tomatoes cut into chunks

*cut beef into dtrips across grain, put into 3-4qt crockpot
*add onions, pineapple juice, broth, 3T vinegar, garlic powder, seasoned salt, paprika and black pepper; mix well; cover crock and cook on low 6h until beef is just tender
*increase to high and add bell peppers and brown sugar.  Mix cornstarch, soy and remaining vinegar.  Stir into crockpot and blend well.
*cook 45-60min until sauce thickens slightly.
*just before serving add pineapple chunks and tomato wedges

Hungarian Beef Goulash (Crock-Pot)

2med onions, halved and sliced
1 1/2# boneless feef chuck or round steak, trimmed of fat and cut into 1" cubes
4tsp imported sweet paprika
1/4tsp pepper
3T ketchup
2T water
3/4# small red potatoes,shredded
1(14 1/2oz) can sauerkraut, rinsed and drained
1/2c sour cream
1/2-1tsp caraway seeds
chopped parsley for garnish

*in crock mix all but sauerkraut, sour cream, caraway and parsley
*layer sauerkraut on top of beef mixture
*cover and cook on low 8h, until beef is tender
*mix sauerkarut into rest along with the sour cream and caraway seeds
*serve with parsley garnish

Chinese Beef and Vegetable Stew (Crock-Pot)

4c shredded cabbage
1 green bell pepper, thinly sliced into strips
1(4.5oz) jar sliced mushrooms, drained
6 scallions, chopped
1(8oz) can sliced water chestnuts, drained
1# beef top round steak, sliced into thin strips
1/4c dry sherry
3T soy sauce
3T water
3T hoisin sauce
1-1 1/2tsp Chinese chili paste with garlic
1/2tsp garlic powder
1/4tsp garlic pepper
1 1/2T cornstarch
1(16oz) pkg frozen cut young green beans, thawed
1/2 red bell pepper, chopped

*in crock place: cabbage, green pepper, muchrooms, scallions, water chestnuts and beef
*in small bowl mix: 2T each of the sherry, soy, water, hoisin, chili paste with garlic and garlic powder; pour over the beef and vegetables in pot
*sprinkle with garlic pepper
*cover and cook on low 5 1;2-6h
*in bowl mix: cornstarch with remaining sherry and soy; increase to high and stir in cornstarch mixture
*place lid on slightly ajar and cook 1/2h, stirring once or twice until sauce clears and thickens slightly
*stir in green beans and red pepper and cook 5-10min longer

Saurkraut Tomato Soup (Crock-Pot)

2# saurkraut, rinsed and drained
1(28oz) can diced tomatoes
5c water
1(6oz) can gtomato paste
2 bay leaves
1/4tsp pepper
1/4tsp seasoned salt
1 1/2# lean beef sirloun or feef top round steak, trimmed of fat and cut into 1/2" cubes
2 1/2tsp sugar
3T fresh lemon juice

*in crock combine; sauerkraut, tomatoes with liquid, water, paste, bay, pepper, salt and beef
*cover and cook on high 3h; reduce to low and continue cooking 3 1/2h, until beef is tender
*remove bay leaves; stir in sugar, lemon juice and more S&P to taste as desired

Layered Potato, Sauerkraut and Beef Stew


1# sliced potatoes
2# sauerkraut, rinsed and drained (I actually do not drain...)
1med onion thinly sliced
1/4c dry white wine (I use chicken broth)
2T corn starch
1(14.5oz) can diced tomatoes
1/2tsp garlic powder
1/4tsp salt
1T caraway seeds (optional, I do use them)
2# cubed round steak

*layer potatoes, spread evenly with kraut then top with onion slices
*in bowl blend wine & cornstarch until smooth., stir in tomatoes with liquid, garlic pepper, salt and caraway
*pour 2/3 of tomato mixture over potatoes and kraut
*layer on beef
*pour over beef the remaining tomato mixture
*cover and cook on low about 9h, until beef and potatoes are tender

Cabbage Soup with Dill and Rice

Cabbage Soup with Rice and Dill (crock-pot)


1med head green cabbage, shredded
1/2c white rice, uncooked
6 sliced carrots
2(14.5oz) cans broth
1c water
1(15oz) can tomato sauce
1(14.5oz) can diced peeled tomatoes
1T plus 1tsp dill weed
1/2tsp seasoned salt
1/4-1/2tsp pepper
*Combine all into crock-pot except 1tsp dill
*cover and cook on low 7-8h (until rice is tender)
*add remaining 1tsp of dill and serve

Cabbage Rolls (crock pot)

Cabbage Rolls (Crock Pot)


12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

* Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
* In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
* In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
* Cover, and cook on Low 8 to 9 hours.

Layered Beef, Sauerkraut, Potato Stew (crockpot)

1# sliced potatoes

2# sauerkraut rinsed and drained (tho, I don't rinse or drain)
1med onion, halved and thinly sliced
1/4c dry white wine (I just use water)
2T corn starch
1 (14.5oz) can diced tomatoes
1/2tsp garlic pepper
1/4tsp salt
1T caraway seeds (optional) (we do use them)
2# beef round steak, trimmed of fat and cut into 1" cubes

*layer potato slices on bottom of crock pot
*spread sauerkraut evenly
*spread onion evenly
*in bowl; blend wine with cornstarch, then add tomato with liquid, garlic pepper, salt and caraway seeds; mix together
*pour 2/3 over layers already in pot
*spread beef evenly
*pour remaining tomato mixture over beef
*cover and cook on low about 9h, until beef is cooked and potatoes are tender

Garbanzo Bean Soup (crock-pot)

In crockpot mix together: 1-lg onion, chopped
2 celery ribs, sliced
2 carrots, thinly sliced
2 1/2c chopped green cabbage (about 1/2 small head)
2 med potatoes cut into 1/2" cubes
1 1/2c chopped tomatoes (or 1-14.5 oz can diced)
1 med zucchini, diced
1 c DRIED garbanzo beans, rinsed, drained and picked over
4 garlic cloves, minced
3T fresh basil
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
3 (14.5 oz) cans chicken or vegetable broth

*cover and cook on low about 8 hours, until the beans are tender
*remove bay leaf and stir in 2 c frozen cut green beans, thawed and another 2T basil. heat 10min longer
*serve with parmasan cheese sprinkled over top

Creamy Chicken Enchiladas (partial crock prep)

1 can cream of chicken soup
1 soup-can of milk
1 sm can diced green chilis
1 tsp cumin
3-4 chicken breasts, frozen
1 c sour cream
1 pkg cheddar combo cheese
tortillas, amount desired

-spray crock pot
-add chicken, soup, milk, chilis, and cumin
-cook on high 4h
-remove chicken and shred; set aside
-whisk sour cream into crock
-put chicken and cheese into tortillas, roll up and place in baking dish
-pour sauce over tortilla rolls and extra cheese on top
-bake @ 350º for 30min

Italian Beef (crock)

2-4# roast
2 (16 oz) jars yellow pepper rings

-cut the roast across grain into large chunks, this will make it easier to shred later
-place roast along with one jar of pepper rings into crock pot
-cook on low 6-7h
-drain most of the liquid from the crock pot and shred the beef
-add the 2nd jar of pepper rings and continue cooking for another 1-2h

*if you do not want to have the peppers in the sandwiches get the whole peppers instead so you can fish them out easier

Ground Beef Casserole (crock)

1 1/2# ground beef browned and drained
2 large potatoes, sliced
3 med carrots, sliced
1 (10 oz) pkg frozen peas partially thawed
2 med onions, sliced
2 stalks celery, sliced
1 (10 oz) can tomato soup
1/2 c water
S&P to taste

-put veggies in bottom of crock pot, season well with S&P
-layer beef on top
-mix soup and water, pour over layers

-cook low 8 hours or high 3-4 hours; stir occasionally

Honey Hoisin Chicken (crock)

6 chicken breasts
1/4 c each; honey, soy sauce, hoisin sauce, white wine (or chicken broth)
2 T grated ginger
2 tsp black pepper
1/4 c sesame seeds, toasted

-mix ingredients and pour over chicken breasts in crock pot
-cook on high 2-3h or low 4-6h

-serve over rice

Baked Beans (crock)

-soak 1# dried pinto beans over night

-drain beans and rinse
-boil with 6c water for 5min then simmer 1/2 hour
-drain

-place beans in crock pot with:
1 c water
2 tsp mustard
2/3 c molasses
1 tsp salt
1/4 tsp pepper
1/6# fried bacon
1 tsp vinegar
1 med onion, minced

-mix well and add enough water to just cover the beans

-cook on high 4-6h, adding water as necessary

Refried Beans Without the Refry (crock)

In crock pot mix:
1 onion, chopped
3 c dried pinto beans
1/2 fresh jalapeno, seeded and chopped
2 T minced garlic
5 tsp salt
1 3/4 tsp pepper
1/8 tsp cumin
9 c water

Cook on high 8 hours.  Strain reserving liquid.  Mash beans, adding as much liquid as necessary for the consistence desired.

Taco Soup (crock)

In crock pot mix:
1/2#-1 1/2# ground beef (or pork,) browned, 2 (15oz) cans diced tomatoes, 1 envelop taco seasoning, 1 can kidney beans, 1 can black beans, 1# bag frozen corn, 1-2 tsp cumin, 2 c water or broth.

Crock low 6-8 hours.

Serve with crushed tortilla chips, cornbread or shredded cheese.

Barley, Black Bean & Corn Taco Filling (crock-pot)

In crock pot combine:
15 oz can black beans
10 oz can Rotel tomatoes
1 c uncooked barley
2 c chicken broth
3/4 c frozen corn
1/4 c chopped green onion
1 T lime juice
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 garlic clove, minced

Cook on low 4-5 hours, until barley is tender and liquid is absorbed.

Stir in 1/4 c fresh cilantro.

Serve in tortilla shells with regular taco toppings.

Chicken Chili (crock-pot)

3 chicken breasts,  raw, frozen
1 bag mixed frozen peppers
28oz can crushed tomatoes
1 can corn, drained (I usually use that amount of frozen corn)
1 can black beans, drained (I use my own I've cooked and frozen in can-sized amounts)
2T chili powder
salt, pepper, basil to taste
Optional, 1/2tsp cayenne pepper
2-4c chicken broth (depending on how thick you want it)

Place chicken on bottom of crock pot.  Pour rest of ingredients over the chicken.

Cook low all day, or high 4 hours.  Shred chicken and return to crock pot just before serving.