Crockpot recipes

I'm gonna start off by posting a few recipes that I had posted in the old forums. I'm hopin' some of you that posted your crockpot recipes there will re-post 'em here

1 lb boneless skinless chicken breasts
* 1 packet taco seasoning
1 c. chicken broth


Combine in crock; cook 6-8 hours on low. Remove
breasts from crock and fork-shred. Spoon a bit
of the juice over it if desired. Serve on warmed
tortillas with cheese, salsa, sour cream, black
olives...anything your taco heart desires! I've
also been known to spoon some leftover brown
rice into the meat after cooking.
This freezes VERY WELL. I make a triple batch
and then I don't even have to crock...just thaw
and warm.
Also works for beef, with either ground or chuck
roast (for shredded beef). Use beef broth if
doing a beef recipe.
* I use chicken flavored taco mix


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4 lean boneless pork loin chops -- 1/2 inch thick
2 medium onions -- sliced
1 jar (4.5oz) sliced mushrooms -- drained
1 envelope onion soup mix
1/4 cup water
1 can condensed golden mushroom soup
Spray 4-to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker. Top with onions and mushrooms. Mix soup mix, water and soup. Pour over mushrooms.

Cover and cook on low heat setting 6 to 8 hours or until pork is tender.

Serve with rice and a veggie

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1/2 cup brown sugar ----- 3/4 cup water ---- 2 Tbsp. cocoa ---- 2-1/2 cups brownie mix (half of a 21.5-oz. pkg.) ---- 1 egg ---- 1/4 cup peanut butter* ---- 1 Tbsp. soft margarine ---- 1/4 cup water ---- 1/4 to 1/2 cup milk chocolate chips ---- 1/4 to 1/2 cup chopped walnuts (optional) ---- (*Note: You can substitute regular butter, if preferred)


Method:
(1.) Combine 3/4 cup water, brown sugar and cocoa in a saucepan. Bring to a boil. In the meantime, combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon. (2.) Spread the batter evenly in the bottom of a lightly buttered slow cooker. Pour boiling mixture over the batter. (3.) Cover and cook on High for 2 hours; turn heat off and let stand for another 30 minutes. (4.) Spoon into dessert dishes while warm.

Serve with whipped cream or ice cream.

(Yield: 6-8 servings)


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Broccoli-Cheese Soup

2 16-oz. packages frozen chopped broccoli
2 10 3/4-oz. cans cheddar cheese soup
2 12-oz. cans evaporated milk
1/4 cups finely chopped onions
1/2 tsp. seasoned salt
1/4 tsp. pepper
Combine all the ingredients in crockpot. Cover. Cook on low 8-10 hours.

So-easy spaghetti

1 lb. ground beef
1/2 cup diced onions
1 pkg. dry spaghetti sauce mix
8-oz. can tomato sauce
3 cups tomato juice
4 oz. dry spaghetti, broken into 4-inch or so pieces

Brown meat and onions in skillet. Drain. Transfer to greased crockpot. Add remaining ingredients, except spaghetti. Cover. Cook on low 6-8 hours or high for 3/12 hours. During last hour, turn to high and add spaghetti. Stir frequently to keep spaghetti from clumping together.

Rice Pudding

2 1/2 cups cooked rice
1 1/2 cups canned milk (condensed)
2/3 cup brown sugar
3 tbsp butter or marg
3 eggs beaten
1 tsp vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup raisins or chopped dates

Mix all together in crockpot and put on low for 4 to 6 hours or until firm.

Crockpot Marinated Chicken & Pork


3 lb chicken pieces

2 cloves garlic,crushed

1 lb lean boneless pork cubed

3 tomatoes chopped

1 cup dry red wine

1/2 tsp rosemary

1/2 tsp black pepper

1 tsp salt

3 cups beef broth, (Campbell's)

Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken,pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked.

Serves 6.

Crockpot Tarragon Chicken

3-4lb chicken

2 Tbs soft butter

1 tsp garlic salt

1 tsp tarragon

1 Tbs dried parsley

1/8 tsp ground black pepper

3 Tbs vinegar

Gravy

2 Tbs cornstarch in 2 Tbs cold water, Stirred until smooth.
1 cup accumulated cooking liquid.


Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter.

Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. Serves 4.

Crockpot Barbecued Pot Roast

1 tsp salt

2lb lean pot roast

1/2 cup tomato paste

24 peppercorns

1 small onion, chopped

1 tsp Worcestershire sauce

Sprinkle salt over the roast and place in crock pot. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and Worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy.