Crockpot Recipes!!

 

CLICK HERE:  Wanda Lynch's Crockpot Recipes Page

 

CLICK HERE: Nita's Crockpot Recipe Page

 

Recipes below are from Brenda Hyde:

 
Slow Cooked Squash Medley

Ingredients:

  • 1 1/2 pounds zucchini
  • 1 1/2 pounds summer squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup butter or margarine
  • 3 tablespoons fine dry bread crumbs
  • 3 tablespoons grated Parmesan cheese

Cut all of the squash into 1/2-inch pieces. Place in the bottom of a crockpot. Sprinkle with salt, pepper and garlic powder. Dot with butter; sprinkle with crumbs and cheese. Cover and cook on LOW for 6 to 7 hours or until tender. This recipe yields 6 servings.

 
Tex-Mex Pork Stew

Ingredients:

  • 1 1/2 pounds boneless pork
  • 1 cup water or stock (beef)
  • 3/4 thinly sliced onion, halved
  • 3 garlic cloves, minced
  • 16 ounces frozen corn (do not thaw)
  • 15 ounces black beans, rinsed and drained
  • 4 ounces green chiles, chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 8 ounces tomato sauce or salsa

Trim meat of fat and cut into 1-1/2" chunks. Add all the ingredients except flour to the crock pot and cook 8-10 hours on low or shorter time on high. If the stew needs to thicken you can add a little flour or cornstarch to it at the end.

Crockpot Chicken Stew

Ingredients:

  • 1 whole, cut-up chicken, fat removed
  • 1 pound baby carrots
  • 3 large potatoes, cubed
  • 1 large sweet onion, very thinly sliced
  • ground pepper
  • 1/4 tsp. thyme
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • 1 can lowfat cream of chicken soup
  • 1 tbsp. Worcestershire sauce (optional)

Place half of the vegetables in the crockpot, then add the chicken pieces. Mix the spices and sprinkle evenly over the chicken. Add the remainder of the vegetables and top with the soup. Cover and cook on low for 8 to 10 hours, or until chicken is tender and the vegetables are done. Remove the chicken with a slotted spoon and remove from bones. Replace the chicken back and stir, then serve. NOTES: You can also substitute boneless chicken--About 3 pounds. Then just cut it up for shred at the end. Thighs or breasts will work.