Monday, September 15, 2008

Slow Cooker Recipes

Mexican Pork

Elena Brower

1 pork roast (whatever cut and size you usually do for your family. (Pork Carnitas can go on sale at Winco for as low as $.79/lb. It's rather fatty, but you can cut off most of the fat, and drain off the rest when it's done cooking.)

1 lb Pinto beans (rinsed)

1 can diced green chilies

2-3 cloves minced garlic

1/2 onion, chopped

Salt and pepper to taste

A little cilantro, chopped, optional

1 Serrano pepper, finely chopped, optional

Put everything in the Crockpot. Cover completely with water (the juice is what adds to it when it's done). Cook on low for about 12 hours, or on high for less if you need it faster. When done, skim the fat off of the top if you want. Use forks to pull the meat apart into shreds. You can serve it however you want. Here are our favorite ideas:

Taco salad, tacos, tamales, quesadillas, enchiladas (this makes the yummiest enchiladas, so I'll include my enchilada sauce recipe!!)


Elena Brower


2 8oz. cans tomato sauce

1 1/2 cups water

3 tsp. flour

1 1/2 tsp. dried onion flakes

1 tsp. salt

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. pepper

1/2 tsp. paprika

1 Tbs parmesan cheese

Simmer the sauce in med. sauce pan for about 30 minutes, stirring often. Spread some sauce in bottom of 9x13 pan. Place tortillas on bottom of pan, tearing to make them fit in a nice layer. Spoon on some meat, then sprinkle with a little grated cheddar cheese. Spoon more sauce over cheese, then add another layer of tortillas. Continue layering until your pan is full. End with a layer of tortillas, and spoon the rest of the sauce on top, making sure to cover all the tortillas. Bake for 30 minutes at 350. Add grated cheese to the top for the last 5-10 minutes.Slow Cooker Beef

Jana Freed
One of Mitch's Favorite Meals - He could have this every week!)

Leftover beef roast cut into bite size strips or beef stew meat
onion, chopped
1 clove garlic, minced
1 (4oz.) can mushrooms
1 can Campbell's Beef Consume
1 can Cream of Mushroom Soup
salt and pepper to taste
1/2 to 1 cup sour cream

Put everything except the sour cream in crock pot. If using stew meat, you don't need to brown. If is seems too thick, add a little water. Remember though that you will be adding sour cream at the end that will thin it some. Cook on low for about 7 or 8 hours. Add sour cream about 15 minutes before serving. Serve over rice. Delicious and so easy! (If using leftover beef roast you don't have to cook it as long, but you can.)

Burrito Chicken (Yummy!)

Nancy Jackson

4 breast of chicken boiled

1 can of chili

1/2 packet of Taco Seasoning

1/2 cup of brown sugar

1/2 cup of sweet jam (apricot/pineapple)

tabasco to taste

Cook on high 3-4 hours (sometimes I switch it to low half way through)

Serve in burrito, on nachos, or on a salad.

Add cheese, cilantro, tomatoes, and fresh squeezed lime.

Slower cooker roast:

Julie John

Mix one package of dry ranch dressing, one package of brown gravy mix, and some Good Seasoning dressing with 1 cup water.

Pour over roast in slow cooker and cook until done.

Lemon Pepper Chicken

Mary Jones

4 boneless skinless chicken breasts (frozen) you can use less

1 stick of butter or Margarine (can substitute with water for less fat)

Sprinkle 1 1/2 T of lemon pepper on chicken.

Cook on high for 3 hours or low for 6 hours.

When cooked, take chicken out and chop into big chunks.

Add 1 package cream cheese(softened) to liquid left in the crockpot.

Add 1 can cream of chicken soup to crockpot.

Mix all together with a wisk and let it warm through.

Put chicken pieces back into crockpot and serve over noodles or rice.

Calico Beans (kind-of like baked beans)

Kristen Mackrory

1 lb. ground beef, browned and drained

14 3/4 oz can of lima beans

15 1/2 oz can of pinto beans (or 2/3 cup dried beans soaked and cooked)

15 1/4 oz can of corn

1/4 cup brown sugar

1 cup ketchup

1 Tbls vinegar

2 tsp prepared mustard

1 medium onion, chopped

Combine all ingredients in a slow cooker. Cover. Cook on High for 3-4 hours.

White Chili (Idid this in a slow cooker and it worked fine. It is YUMMY!

Kristen Mackrory

3 cans great northern beans

3-4 cans chicken broth

3 frozen boneless skinless chicken breasts

3-4 cans grean chiles (peeled and diced)

1-2 cloves garlic

1 medium onion

1 Tbls olive oil

1 tsp ground cumin

1 tsp finely ground Oregano

1/4 tsp paprika

Optional Cayenne pepper

1-2 lbs monterey jack cheese (grated)

salt to taste (wait until chees is added)

In a large pot, saute chopped onions and garlic in olive oil until translucent. Add broth. Drain but don't rinse beans and add. Add green chiles and frozen chicken breasts whole. Simmer until chicken is cooked, stirring only to keep from scorching. Remove chicken and cube or shred, then add it back to the pot. Add spices and cheese and salt to taste. Serve on top of white bite-size Tostitos. Garnish with choice of sour cream, chopped green onion, grated cheese etc. or, my favorite, avocado relish (below).

Avacado relish

1 large avocado peeled & diced

3-4 large Roma tomatoes diced

Juice of 1/2 lime

Fresh Cilantro coarsely chopped

Combine all ingredients in separate bowl.

French Dip Sandwich

Jody Murdock

1-3lb chuck roast

2 cups water

1/2 cup soy sauce

1 tsp dried rosemary

1 tsp thyme

1 tsp garlic powder

1 bay leave

3-4 whole peppercorns

8 French Rolls

Cook 5-6 hours on High, shred meat and enjoy

BBQ Pork Sandwiches

Jana Richards


1 (14 oz) can beef broth

3 pounds pork boneless ribs country style

1 (18 oz) barbeque sauce (bulls eye original)

Rolls or Bread Slices


Pour can of beef broth into slow cooker, and add boneless ribs. Cook on high heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.

Preheat oven to 350 degrees F. Transfer the shredded pork to a glass pan and stir in barbeque sauce.

Bake in the preheated oven for 25-30 minutes, or until heated through

Serve on Rolls or Bread Slices.

Crockpot Lasagna

Erin Roberts

8 uncooked lasagna noodles

1 pound ground beef (or substitute w/ ground turkey)

1 tsp. Italian seasoning

28-ounce jar spaghetti sauce

1/3 cup water

4-oz. can sliced mushrooms, optional

15 oz. low-fat ricotta cheese

2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased Crockpot. Spread half of ground beef mixture over noodles in Crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for 5 hours on low.

Tater-Tot Casserole

La Tisha Wammack

1 32 oz bag of frozen tater-tots

1 lb of cooked and cut up chicken

½ t salt

¼ t pepper

1 can green beans

1 can cream of mushroom soup


½ cup milk


Pour the frozen tater-tots into a greased crock pot. In a separate bowl mix together everything except the cheese. Pour the contents of the bowl over the tater-tots. Cook on high for 3 hours or low for about 5. About a half hour before serving add the cheese.