Crock Pot Cooking

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Barley Beef Soup

1 pound stew beef, cubed
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 cup barley
1 bay leaf
salt and pepper to taste
6 cups beef stock

Combine all ingredients in crockpot. Cover; cook on low for 6 to 8 hours.

Bean, Barley and Sausage Soup

1 pound dried kidney beans, rinsed
1 pound smoked Polish sausage, sliced
7 cups water
1 cup barley
2 cloves garlic, peeled
3 bay leaves

Soak beans overnight. Drain and add to crockpot with all ingredients. Cover; cook on high for 4-6 hours. Remove bay leaves before serving.

Beef Stew

2 pounds stew meat, cut into 1 1/2 inch
1/2 cup flour
2 tablespoons oil
1 bay leaf
1 tablespoon worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
6 carrots, sliced
1 cup sliced celery
4 potatoes, cut up
12 small pearl onions
4 cups water

Coat meat with flour. Set excess flour aside. In skillet, heat oil. Brown meat. In crockpot, combine beef, Worcestershire sauce, bay leaf, onion, bouillion, salt and pepper, sugar and vegetables. Pour water over all. Cook on low heat 8 to 10 hours. Turn to high and thicken with flour. Cook for 15 more minutes. Remove bay leaf.

Beef Stew with Corn Bread

Beef Stew
1/2 cup flour
2 pounds beef stew meat, cubed
3 tablespoons shortening
5 medium carrots, chopped
16 ounces diced tomatoes
15 ounces cut green beans, drained
10 ounces frozen vegetables, your choice
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup ketchup
1 tablespoon instant beef bouillon granules

Golden Corn Bread

1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 egg
1 cup milk
1/4 cup melted butter

Coat the beef cubes with 1/4 cup of the flour. Season to taste with salt and pepper. Brown the beef in the shortening until brown on all sides. Place in crockpot. Stir in remaining ingredients except remaining flour. Cover; cook on low for 8-10 hours. Combine flour with 1/2 cup cold water until smooth. Stir into stew and cook on high for 30 more minutes while preparing cornbread.

Combine dry ingredients in a large bowl. Combine wet ingredients in a small bowl. Stir wet ingredients into large bowl until just moistened. Pour into a greased 8x8 baking dish. Bake at 400F for 20-25 minutes.

Chicken Chili Deluxe

1 lb Dry White Northern Beans
7 c Chicken broth
2 Cloves garlic, minced
1 lg White onion, chopped
1 tb Ground white pepper
1 ts Salt
1 tb Dried oregano
1 tb Ground cumin
7 oz diced green chilies
5 c Diced cooked chicken breast
1 tb Diced jalapeno pepper
8 Flour tortillas

Shredded Monterey Jack
Sliced black olives
Chunky salsa
Sour cream
Diced avocado

Soak beans in enough water to cover for 24 hours; drain. Combine soaked beans, broth, garlic, onion, pepper, salt, oregano, and cumin in crockpot. Cover; cook on low for 5-7 hours. Stir in green chilies, chicken, and jalapeno. Cover; cook on high for 30 minutes to an hour. Serve with tortillas, cheese, olives, etc.

Eggplant Parmigiana

4 large eggplant
2 eggs
1/3 cup water
3 tablespoons flour
1/3 cup seasoned bread crumbs
1/2 cup parmesan cheese
1 can marinara sauce, 2 lb
1 pound mozzarella cheese, sliced
olive oil

Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil.
Combine seasoned bread crumbs with the Parmesan cheese. Layer one-fourth of the eggplant in crockpot, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers. Cover and cook on low 4-5 hours.

Garlic Chicken Thighs

1 1/4 pounds boneless skinless chicken thighs
Salt and pepper to taste
1 tablespoon olive oil
1 head garlic separated and individual cloves peeled
1/2 cup dry white wine
1/2 cup chicken broth

Season turkey with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add chicken and brown for about 10 minutes. Place chicken in crockpot and add remaining ingredients. Cover; cook on high for 4-5 hours. Remove garlic cloves before serving.

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