Crockpot Pepper steak

2 lbs. stew beef
1 can or jar of spaghetti sauce
1 onion, sliced
1 green pepper, sliced
2 tsp. Kitchen Bouquet

Put everything in the slow cooker and cook 6-8 hours on low. I have made this without the Kitchen Bouquet and it’s still good, but the ingredient does add a good flavor.

Hashbrown Casserole

1 bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)
1 cup shredded cheddar cheese (or a bit more if you like)

Stir all the ingredients together. Bake in an oven at 350 degrees for about 1 hour. Or place in the crockpot to cook them.

Chili

2 lb ground beef
1 onion, chopped
2 (6 oz.) cans tomato paste
6 tomato paste cans water
1 clove garlic, minced
salt (I use1 tsp.)
1 tsp. pepper
1 large can kidney beans, drained and rinsed
2 pkg. chili seasoning mix
Simmer for two hours. Add beans. Heat 15 minutes.

Here’s what I used:

2 lbs ground beef (I used 1 lb. pork sausage + 1 lb. ground beef)
1 onion, chopped
2 cans tomato paste (6 oz cans)
6 tomato paste cans of water
1 clove garlic, minced
1 can kidney beans, rinsed and drained
2 packs low-sodium chili seasoning mix
1 can Fire Roasted tomatoes, undrained (Judy’s addition)
salt and pepper to taste
Brown the beef, onion and garlic. Drain and rinse under hot water. Add all the other ingredients. Simmer for a few hours or toss it in the crockpot and cook it on low for 5 or 6 hours. I didn’t have much time, so mine only cooked 45 minutes or so. It was still yummy.

Complete BBQ Chicken dinner in Crockpot

Here’s what you’ll need:



boneless chicken breasts
barbecue sauce
potatoes, chopped
cheddar cheese, shredded
onion, diced
salt and pepper
a bit of olive oil
frozen corn on the cob
plenty of foil
Place the chicken in the bottom of the crockpot. Pour on some barbecue sauce. You don’t want to add too much, because the goal is to have as little liquid as possible in the bottom of the pot.

Stir the potatoes, a bit of olive oil (that didn’t make it in the photo), onion, cheese and salt and pepper together in a bowl. Make a large packet out of foil and wrap the potatoes in it, loosely.

Wrap each corn in foil. Place the potato packet on top of the chicken. Add the corn. Cook on high for 5-6 hours or low for 7-8.

French Dip Sandwiches

French Dip Sandwiches
Thanks Angela!

Ingredients

1 (4 pound) boneless beef roast (Mine is often smaller than this, 2-3 pounds works fine too. And I usually cut it into a few pieces so it will cook faster/better.)
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder (I used minced garlic)
2-3 cups beef stock or water
package of onion soup mix (optional)
French Bread or Rolls for sandwiches

Directions

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.

In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water (i used beef stock) to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender (mine completely fell apart after sitting on high for seven house, mmmm).

Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
(Sometimes I'll make up some beef broth & mix it with the remaining broth if I want more dipping sauce.)

Maple Brown Sugar Ham in the Slow Cooker

7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 cups pineapple juice

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving

Chicken Cordon Bleu

4 chicken breasts
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced Swiss cheese
1 (8 oz) package herbed dry bread stuffing mix
¼ cup melted butter


Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4 to 6 hours, or 2 to 3 hours on high.

Chicken legs in the crockpot

1 lrg pack on Chicken Drumsticks
Few cups of water
2 XL chicken bouillon cubes
1/2 bottle of honey
3 generous tablespoons of brown sugar


Mixed it all together and set it on LOW for 8 hours
pulling the meat out of the crockpot come supper time, it was LITERALLY falling off the bone


Cook potatoes on the stove and when it's smashing time add almost a cup of milk,

about 1/2 a cup of butter also sprinkled some Garlic Powder and mix with mixer for nice and fluffy potatoes

Gravy for potatoes, pour all the left over juice through a mesh strainer,
{to get out all the chunks} into a pot and brought that to a boil. Once it was boiling I poured in a mixture of 3/4 cup cold water and 2 heaping TBSPs corn starch. Once it comes back to a boil after adding that it thickens your gravy right up! It was this beautiful golden brown color and the taste? OH MAN! It was like a little piece of heaven right here on earth!

Beef Soft Tacos

Ingredients
2 16-oz. jars mild or medium tomato-based salsa
2 tablespoons cider vinegar
5 teaspoons chili powder
1 1/2 pounds beef chuck pot roast, fat trimmed
12 6-inch corn tortillas
3/4 cup sour cream
3 cups shredded lettuce
1 avocado
Preparation
Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.

Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.

Crock pot roast

Easy Crock Pot Roast Beef



3# beef roast (I like Sirloin tip)
Pepper to taste

1 envelope dry onion soup mix
1 can cream of mushroom soup

1/2 cup water


Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a crock pot. Dump the onion soup mix on top, then add the mushroom soup. Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot. Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.

Kalua Pig in the crockpot

Ingredients:
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
2 garlic cloves, gently smashed
1/4 cup water

Directions:
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker with water and garlic.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. (or Cook 3 hrs on high and 7 hrs on low if want done same day)
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.