470 Crock Pot Recipes: Crock Pot Recipes For Every Taste [NOOK Book]

470 Crock Pot Recipes: Crock Pot Recipes For Every Taste

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* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock,
tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock
Pot on low heat 8-10 hours.
Mix cornstarch, cold water and thicken before serving. Serve over hot
cooked rice.
First, make a batch of homemade Bar-Be-Que Sauce:
1 TBS liquid smoke
1 TBS crushed garlic (or less, we like lots)
1 large onion chopped (I use a small vidalia)
2 TBS cider venegar
1 TBS loose brown sugar (not packed)
3 TBS fresh squeezed lemon juice
1-14 oz. bottle of ketchup
1/2 tsp chili powder
4 TBS worchestershire
1 TBS dry mustard powder (like Coleman's)
1 cup water or red wine
1 tsp salt
1/8 tsp black pepper
1 TBS honey
Mix together and heat on range.
Then prep the brisket by removing all silver skin if the butchere didn't
already do this, place it in the CP, pour the homemade sauce over it
and let it go on low. The length of time cooking will depend on how
large a brisket you got. When done, remove lid from CP and using two
forks shred the brisket. Terrific served on rolls or buns. It's also good
served like tacos with all the trimmings in soft or regular taco shells.
1 Chicken, cut up and skin removed
1 cup ketchup
3/4 cup brown sugar
3 tablespoons Worcestershire sauce
Place chicken in crockpot. Combine remaining ingredients and pour
over chicken.
Cook 4 hours on high or 8-10 hours on low. Delicious!
4-6 pieces chicken (I use boneless breasts)
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes
Mix BBQ sauce with all ingredients listed under it. Place chicken in
crockpot. Pour sauce over all. Cook slowly in crockpot about 4-6 hours.
Serve with baked beans, potato salad and coleslaw.
NOTE: Since this didn't specify whether it should be on high or low, the
first time I cooked on high for 5 hours. The chicken was dry as dirt :
( The 2nd time, I cooked it on low for 4 1/2 hours and it was perfect.
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Place chicken in slow cooker. Combine all other ingredients and pour
over chicken.
Cover tightly and cook at "low" for 6-8 hours. Makes 4 servings.

* 1 can of beer
* 1 6 oz can spicy V-8 juice
* 1 tsp. lemon juice
* 1 tsp. hot sauce
* 1/2 c. Italian bread crumbs
* 1 c. onions
* Salt and pepper to taste
* 1 lg. bottle ketchup
* 1 tsp. horseradish
* 1 tsp. Worcestershire sauce
* 2 to 3 lbs. ground beef
* 2 to 3 eggs
Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs.
Make the mixture into small meatballs. Then fry or bake the meat. In
saucepan combine remaining ingredients. Simmer for 15 minutes. Put
meatballs and sauce into slow cooker/Crock Pot. The sauce should
cover the meat. Allow to simmer in slow cooker/Crock Pot for
at least 3 hours, however, the longer you let them simmer, the better
they are! 6 to 10 hours on low temperature is great. Stir them
occasionally. You may wish to add more ketchup, or V-8 juice - spice
them up if you like them hot.
* 1 (1 pound) package Velveeta
* 1 can Chili - no beans
* 1 pound medium or spicy sausage, browned and crumbled
You can heat this on the stove until the cheese melts and it all mixes
together OR I usually put it in the Crock Pot on low until blended and
then keep it there to serve.
1 # dry black beans
2 T. oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 t. crushed red pepper flakes (more if you like hot food)
1 T. chili powder
1 T. ground cumin
1 t. dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato paste
1 T. red wine vinegar
2 cans contrasting beans (pinto, garbanzo, great northern, etc.)--
drained and rinsed garnishes: grated cheese, sour cream, chopped
parsley, onion, etc.
Rinse and sort the beans and place in the slow cooker/Crock Pot with a
generous amount of water.
Cook on low overnight (no presoaking necessary). In...
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Product Details

  • BN ID: 2940013984240
  • Publisher: Tea Time eBooks
  • Publication date: 5/30/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 480
  • Sales rank: 461,466
  • File size: 534 KB

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted June 10, 2014


    Bacon chedder dip is awome i love this recipe!!

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