Crockpot Recipes - Crockpot Cream Cheese Chicken

Crockpot Cream Cheese Chicken

4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot.

Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes!

Barbecued Meatballs

Barbecued Meatballs

Makes 30 small meatballs

1 1/2 cups chili sauce
1 cup grape, or apple, jelly
3 tsp. brown spicy mustard
1 lb. ground beef
1 egg
3 Tbsp. dry bread crumbs
1/2 tsp. salt

1. Combine chili sauce, jelly, and mustard in slow cooker. Mix well.

2. Cover. Cook on High while preparing meatballs.

3. Mix together remaining ingredients. Shape into 30 balls. Place in baking pan and bake at 400 degrees for 15-20 minutes. Drain well. Spoon into slow cooker. Stir gently to coat well.

4. Cover. Cook on Low 6-10 hours.

Variations:
1. To increase flavor, add 1/4 tsp. pepper, 1/4 tsp. Italian spice, and a dash of garlic powder to the meatball mixture.

2. Use Italian or seasoned bread crumbs in meatball mixture. Add 1 tsp. Worcestershire sauce and 1 1/2 Tbsp. fresh parsley to meatball mixture.

3. Make meatballs larger and serve with rice or noodles.

BREAKFAST POTATOES

BREAKFAST POTATOES (crockpot)

4 potatoes -- slice l'wise

1 medium onion -- chop

4 ounces cheese -- grated

1 tablespoon margarine

4 bacon slices -- cook

(In a pinch/rush, I've used the (a-hem) real bacon bits that are in a jar. The recipe has tasted fine, just sprinkle liberaly.)


Layer the potatoes and margarine, onion, cheese and bacon; repeat layers as needed and cook on LOW 8 to 10 hours. NOTE-May need to add more cheese on top during the last 15 minutes of cooking time. serves 6

Crock Pot Turkey Meatballs

Crock Pot Turkey Meatballs

1 1/2 cups barbecue sauce (your favorite)
10 ounces apple jelly
2 tablespoons tapioca (for thick sauce if desired)
1 tablespoon vinegar
1 egg, beaten
1/4 cup seasoned bread crumbs, fine
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1 pound ground turkey
non-stick vegetable spray

In 3 1/2 or 4 quart crockery cooker: stir together barbecue sauce, jelly,
tapioca (if used), and vinegar. Cover; cook on high-heat setting while
preparing meatballs. For meatballs, in large bowl combine egg, bread crumbs,
milk, garlic powder, salt, and onion powder. Add ground turkey and mix well.
Shape into 1/2 to 3/4-inch meatballs. Spray a 12-inch non-stick skillet; add
meatballs and brown on all sides over medium heat. Drain meatballs. Add
meatballs to
crock pot; stir gently.

Cover; cook on high heat setting for 1 1/2 to 2 hours.

Makes 30 meatballs.

Note: for 5 or 6-quart crock pot, double all ingredients. Prepare as above.
Makes 60 meatballs.

Crockpot Roast Pork

Crockpot Roast Pork

1 3 to 5 pound pork roast (whatever size fits your needs)
1 package fresh sauerkraut (the kind you find in a plastic bag in the meat
department)

Put pork roast in crockpot and place sauerkraut (undrained) over the top and
sides. Set crockpot on high and cook for 3 to 4 hours, depending upon the
size of the roast. (Check the internal temperature of the roast with a meat
thermometer to make sure it's done.)

Remove roast from crockpot and slice thinly. Arrange the meat on a platter.
With a slotted spoon, remove the sauerkraut from the crockpot and arrange
around the pork roast.

Thanksgiving Carnival of the Recipes

Thanksgiving Carnival of the Recipes

The Thanksgiving Edition of the Carnival of the Recipes is up at
href="http://www.bbqgeneral.com/">BBQ General

Thanksgiving Carnival of the

Recipes


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BBQ CHICKEN

BBQ CHICKEN (CROCKPOT)

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

Poached Chicken

Poached Chicken

1 stewing chicken (5 to 6 lbs.) or 2 broiler-fryers
water
1 stalk celery (with leaves), halved
1 carrot, peeled and halved
1 small onion, halved
1 teaspoon salt
4 sprigs parsley
1 small bay leaf
2 whole cloves
1/2 teaspoon thyme leaves

For creamy sauce:

4 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth or bouillon
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup parsley, chopped
1/2 cup heavy cream
2 tablespoons butter or margarine

In slow-cooking pot, cover chicken with water. Add celery, carrot,onion and salt. Tie parsley, bay leaf, cloves and thyme in small square of cheesecloth. Add to pot. Cover and cook on low for 7 to 9 hours.

Melt 4 tbs. butter in medium saucepan. Stir in flour and cook over low heat several minutes. Gradually stir in broth, simmer until smooth. Add salt, pepper, parsley, and cream. Just before serving,beat in remaining 2 tbs butter, 1 tbs. at a time. Remove chicken from pot, slice and serve with creamy sauce.

Crock Pot Honey Chicken Wings

Crock Pot Honey Chicken Wings

3 lb. chicken wings
1 tsp. salt
1/2 tsp. ground black pepper

~~~Sauce~~~
1 cup honey
1/2 cup soy sauce
1/4 cup chopped onion
1/4 cup ketchup
2 TB vegetable oil
2 cloves garlic, minced
1/4 tsp. red pepper flakes

Toasted sesame seeds, for garnish, optional

Preheat broiler. Cut off and discard chicken wing tips. Cut each wing at joint to make
two sections. Sprinkle wing parts with salt and pepper.

Place wings on broiler pan. Broil 4 to 5 inches from heat 20 minutes, turning once or
until chicken is brown. Place chicken into a crock pot/slow cooker.

To make the Sauce: Combine honey, soy sauce, onion, ketchup, oil, garlic and pepper
flakes in bowl. Pour over chicken wings.

Cover and cook on LOW heat setting for 4 to 5 hours or on HIGH heat setting for 2 to 2-1/2 hours. Garnish with sesame seeds, if desired.

Makes 32 appetizers.

Crockpot Walnut Stuffed Apples

Crockpot Walnut Stuffed Apples

large sweet apples
1/8 cup raisins per apple
1/8 cup chopped walnuts per apple
1/8 tsp. cinnamon per apple
1/4 tsp. sugar per apple
1/2 tsp. canola oil per apple

Core apple(s). Arrange in crockpot. Mix filling (the remaining ingredients).
Stuff apples, packing tightly. Pile extra filling on top.
Add a small amount of water to the pot & cook on high for 3 hours or on low for 6 hours.
Can also be baked in the oven at 350 for 45 minutes. Serve hot.

Crock Pot Spicy Orange Sweet Potatoes

Crock Pot Spicy Orange Sweet Potatoes

2 lb. sweet potatoes, peeled and diced
1/2 cup packed brown sugar
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. grated orange peel
Juice of 1 medium orange
1/4 tsp. salt
1 tsp. vanilla extract

Garnish:
Chopped toasted pecans, optional

Place all ingredients in a crock pot/slow cooker.

Cover and cook on LOW heat setting for 4 hours or on HIGH heat setting for 2 hours
or until potatoes are tender.

Sprinkle with pecans before serving, if desired.

Serves: 8.

Crockpot Creamy Ham and Broccoli

Crockpot Creamy Ham and Broccoli

1 lb cubed cooked ham (or spam!)
1 lb of broccoli, chopped into bite size pieces
1 can condensed cream of mushroom soup
8 oz of processed cheese (like Velveeta), for variation I will use different flavors of Velveeta
1 c instant rice
1 c milk
1/2 c chopped celery
1/2 c chopped onion
1/4 tsp pepper

Place all ingredients in the slow cooker. Stir. Smooth top, making sure rice is
well into mixture.

Cover. Cook on high 2-1/2 hours or on low 4 to 5 hours. (I prefer low... the flavors
seem to blend better). Stir occacionally if possible.

Chicken Cacciatore

Chicken Cacciatore

14 ounces tomato sauce -- small can
10 ounces fresh mushrooms -- sliced
Italian seasoning
6 chicken breast halves without skin
1/4 cup red wine
8 ounces pasta -- cooked
garlic powder -- optional

Spray crockpot liner with non-stick cooking spray for easy clean-up. Place chicken in crockpot. Sprinkle generously with seasoning. Put mushrooms on top of chicken. Pour in tomato sauce and wine. Cook on low for about 5 hours. If dish will not be served until
later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours. About 15 minutes prior to serving, return chicken to pot. Serve over hot noodles of choice.

CROCKPOT CAFE CHICKEN

CROCKPOT CAFE CHICKEN

2 ea. chickens, about 2-1/2 pound cut into eighths
1 onion, chopped
2 cloves of garlic, chopped
Salt & white pepper to taste
1 ea. green pepper, diced
1 med. very ripe tomato, peeled, seeded and chopped
1 c. Dry white wine
Pinch of cayenne pepper

Combine all ingredients in slow-cooker.
Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender.

YIELD: Serves 6 to 8

Note: Since this recipe is from Paris, try to serve this with a crusty French bread, and a little pot of sweet butter.

Crockpot Stuffed Peppers

Crockpot Stuffed Peppers

6 large Green Bell Peppers -- tall shapes
1 pound Ground Beef, extra lean
1 cup Rice -- uncooked
1 large Onion -- chopped
1 large Carrot -- shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Condensed Tomato Soup
1 can Water

Cut the top off and remove seeds from green peppers. Wash and set aside.

Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl. Any other seasonings that you like may also be used: oregano, parsley, garlic powder, etc. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the slow cooker.

In a small mixing bowl, combine tomato soup and water, and pour mixture over the peppers.

Cook on low for 6-8 hours.

TERIYAKI CHICKEN CROCKPOT

TERIYAKI CHICKEN CROCKPOT

1 can pineapple chunks in juice or light syrup -- (15 ounce)
3/4 cup teriyaki sauce
4 boneless skinless chicken breast halves

Pour pineapple chunks (along with the juice) into the crockpot. Stir in the teriyaki sauce. Add chicken breasts. Cover and cook on low for 6-8 hours, or high for 4-6 hours. Serve over rice.
Optional: thicken the sauce by dissolving 1 1/2 tablespoons cornstarch in 1/4 cup water and adding to crockpot. Cook on high, stirring occassionally, until thickened. Yield: 4 servings