Crock Pot Recipes

Salsa Chili Dip

Judy Wilson — Thu, 02 Sep 2010 02:28:22 +0000

1 (24 ounce) jar salsa
1 (15 ounce) can chili with beans
2 (2.25 ounce) cans sliced ripe olives, drained
1 (12 ounces) process American cheese, cubed
Tortilla chips

In a small slow cooker, add the salsa, chili and olives. Stir in cheese. Mix well.

Cover and cook on LOW for 1 to 2 hours or until cheese is melted; stirring halfway through.

Serve with chips.

Spicy Black-Eyed Peas

Judy Wilson — Tue, 31 Aug 2010 02:03:18 +0000

1 (16-ounce) package dried black-eyed peas
3 green onions, chopped
1 red bell pepper, chopped
1 jalapeno pepper, diced
1 (3 ounce) package pepperoni slices, diced
2 cups hot water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (14.5 ounce) can Mexican stewed tomatoes
3/4 cup uncooked quick rice

In large Dutch oven or soup pot add peas and cover completely with water. Soak peas for 8 hours. Drain.

In slow cooker add peas and the next 8 ingredients. Cover and cook on LOW for 8 hours. Stir in rice and tomatoes; cook, covered, 30 minutes.

Crockpot Cranberry Turkey

Judy Wilson — Mon, 30 Aug 2010 02:29:13 +0000

1 (3 pound) boneless turkey breast, halved
1 (16 ounce) can whole berry cranberry sauce
1/2 cup sugar
1/2 cup apple juice
1 tablespoon cider vinegar
2 garlic cloves, minced
1 teaspoon ground mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 tablespoons all-purpose flour
1/4 cup cold water

Place turkey skin side up in 5-qt. slow cooker.

Combine cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice and pour over turkey.

Cover and cook on LOW for 5-6 hours or until a meat thermometer reads 170 degrees F.

Remove turkey to a cutting board. Slice and serve with favorite side dish and hot rolls.

Chicken and Rice Soup

Judy Wilson — Sun, 01 Aug 2010 22:43:29 +0000

1 (6 ounce) package long grain and wild rice mix
1 (1.3 ounce) envelope chicken noodle soup mix
2 (10 ounce) cans cream of chicken soup
2 ribs celery, chopped
1 to 2 cups cubed, cooked chicken

In 5 to 6-quart slow cooker, combine rice mix, noodle soup mix, chicken soup, celery, cubed chicken and about 6 cups water.

Cover and cook on LOW for 2 to 3 hours.

Chili Soup

Judy Wilson — Fri, 30 Jul 2010 22:33:02 +0000

3 (15 ounce) cans chili with beans
1 (15 ounce) can whole kernel corn
1 (14 ounce) can beef broth
2 (15 ounce) cans Mexican stewed tomatoes
2 teaspoons ground cumin
2 teaspoons chili powder

In 5 to 6-quart slow cooker, combine chili, broth, corn, stewed tomatoes, ground cumin, chili powder and 1 cup water.

Cover and cook on LOW for 4 to 5 hours.

Parsley Potatoes

Judy Wilson — Thu, 29 Jul 2010 22:44:05 +0000

2 pounds small new potatoes, unpeeled, quartered
1/4 cup vegetable oil
1 (1.3 ounce) packet ranch dressing mix
1/4 cup fresh chopped parsley

Place potatoes, vegetable oil, dressing mix and 1/4 cup water in 4 to 5-quart slow cooker. Toss to coat potatoes.

Cover and cook on LOW for 3 to 4 hours or until potatoes are tender.

When ready to serve, sprinkle parsley over potatoes and toss.

Cajun Beans and Rice

Judy Wilson — Wed, 28 Jul 2010 22:50:13 +0000

1 pound dry black beans
2 onions, chopped
2 teaspoons minced garlic
1 tablespoon ground cumin
2 teaspoons salt
1 (14 ounce) can chicken broth
1 cup instant brown rice

Place beans in saucepan, cover with water and soak overnight.

In 4 to 5-quart slow cooker, combine beans, onion, garlic, cumin, salt, chicken broth and 2 cups water.

Cover and cook on LOW for 4 to 6 hours.

Stir in instant rice, cover and cook another 20 minutes.

Southwestern Chicken

Judy Wilson — Fri, 16 Jul 2010 03:15:41 +0000

6 boneless, skinless chicken breast halves
1 teaspoon ground cumin
1 teaspoon chili powder
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can fiesta nacho cheese soup
1 cup salsa

In oblong slow cooker place chicken breasts sprinkled with cumin, chili powder and some salt and pepper.

In saucepan, combine chicken soup, nacho cheese soup and salsa, heat just enough to mix and pour over chicken breasts.

Cover and cook on LOW for 6 to 7 hours.

Serve over hot cooked rice or noodles.

Slow Cooker Baked Chicken

Judy Wilson — Thu, 01 Jul 2010 02:32:47 +0000

1 cup uncooked white rice
2 (10 ounce) cans cream of chicken soup
1 (14 ounce) can chicken broth
1 (1.3 ounce) envelope dry onion soup mix
1 chicken, quartered

Place rice in 5 to 6 quart oval slow cooker.

In saucepan, combine chicken soup, broth, 2 soup cans water and onion soup mix. Mix well. Heat just enough to mix ingredients.

Spoon half over rice and place 4 chicken quarters in slow cooker. Spoon remaining soup mixture over chicken.

Cover and cook on LOW for 5 to 6 hours.

Chili-Cheese Mexican Dip

Judy Wilson — Tue, 29 Jun 2010 01:59:14 +0000

1 lb. ground beef
1 can chili, without beans
1 lb. mild Mexican Velveeta cheese, cubed

Brown ground beef and drain. Combine beef, chili and Velveeta cheese in slow cooker.

Cover and cook on LOW 1 to 1 1/2 hours or until cheese is melted. Stir occasionally to blend ingredients.

Serve warm with tortilla chips.