A dental student friend our ours requested some easy recipes. These are easy and delicious to boot: Enjoy!
Layer ingredients in your crock pot (can cook up to 8 hours on high).
When cooked, add one container of sour cream, and mix. If sauce is too thin, add a bit of flour and allow to thicken.
Serve over brown or white rice (cooked in microwave)
Layer ingredients in your crock pot (can cook up to 8 hours on high).
Add some flour to thicken. Serve over cooked egg noodles or masked potatoes.
Save the leftovers of this for a nice vegetable beef soup. Just add vegetables! Delish!
Layer ingredients in your crock pot (can cook up to 8 hours on high).
When cooked, add one container of sour cream, and mix well. Serve over cooked egg noodles.
Don't forget to serve each of these with a vegetable of your choosing. They all microwave nicely the next day, too!
By Diana from Prospect, KY
Editor's Note: Do you have any favorite slow cooker recipes that you would like to share? Post them here!
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Crock Pot Apricot Chicken
This super simple four ingredient crock pot recipe is so delicious and flavorful. Serve over hot cooked rice, pasta, or couscous.
6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French salad dressing
1 cup apricot preserves or jam
In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crock pot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.
Serve with hot cooked rice or pasta. Serves 6
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All Day Crock Pot Beans
2 cups dried pinto beans
6 cups water
1 medium onion, chopped
6 beef or chicken bouillon cubes
2 teaspoons dried crushed red chili peppers ( maybe 1 t.. )
2 teaspoons garlic, or to taste
2 T. ham seasoning or several slices thick bacon, remove after several hrs.
Wash beans and discard any blemished beans. In a 4 quart slow cooker, bring water to a boil. Drop in beans and cook briskly for 2 minutes. Turn off heat, cover and let soak 1 hour. Add onion, garlic, crushed chilies, bouillon, seasoning and bring to a boil over high heat. Reduce heat to its lowest setting and simmer tightly covered for 5 1/2 hours or until tender. Add water as necessary. Salt can be added at the end if desired.
Baked Sweet Potatoes in the Crock pot
5 medium sweet potatoes or yams
Wash potatoes. Drain but do NOT dry. Set in the
crock pot. Cover and cook on low for 4 to 6 hours
(depending on size of potatoes).
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Creamy Crock Pot Hash Browns
2-lb. pkg. frozen cubed hash browns
2 cups cubed or shredded American cheese
2 cups sour cream
1 can cream of celery soup
1 can cream of chicken soup
1/2 lb. bacon, cooked and crumbled ( or cubed ham )
1 medium onion, chopped
1/4 cup melted butter
1/4 tsp. pepper
Place potatoes in slow cooker. Combine remaining ingredients and pour over potatoes. Mix well. Cover and cook on low 4-5 hours or until potatoes are tender
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Chocolate Crock Pot Pudding Cake
This is absolutely amazing - rich, moist, dark chocolate and a cinch to make.
1 Pkg. any chocolate cake mix
In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a 5-quart slow cooker that has been coated with nonstick cooking spray. Cover and cook on Low for 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs. ( If your crock pot cook hot, start checking cake in 5-5 &frac; hrs. to make sure it doesn't burn.)
Serve in bowls with whipped cream or ice cream, if desired.
***Fudge sauce*** ( not needed but sinfully delicious on hot cake )
1 cup sugar
1/4 cup cocoa, mixed with 1 tablespoon oil
2 tablespoons margarine
2/3 cup canned milk ( not Eagle Brand )
1/4 teaspoon salt
1/2 teaspoon vanilla
For Fudge Sauce: Heat sugar and milk to rolling bowl, stirring constantly. Boil 1 minute and stir in chocolate (cocoa and oil mixed). Beat over heat until smooth.
Remove from heat; mix in salt, margarine and vanilla. Cover and refrigerate any remaining sauce.
Italian Chicken
Place 4 boneless skinless chicken breasts in crockpot. Add 1/4 cup water. Sprinkle with 1 package of Italian salad dressing mix. Cook on low for 3 to 4 hours (longer if using frozen breasts). In small bowl mix together 1 pkg (8 oz) cream cheese and 1 can of condensed cream of chicken soup and a couple of tablespoons of liquid from chicken in crockpot, beating until well blended. Stir in 1 can (4 oz) of drained mushroom stems & pieces. Pour over chicken and cook 1 hour longer. Serve over rice or noodles.
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