Crockpot Recipes?

[photocropper]

Originally Posted by librarian

My all time favorite is: put in 1 round steak (cut into portion size pieces); cover with one or two cans of cream of mushroom soup. Let cook all day! Yummy and tender. Gravy is great over mashed potatoes! Even none mushroom people love it and want seconds on gravy!

I do this too! It is a huge hit here! I add dried onions or lipton onion soup mix for a little more flavor!

[cuccicoo1002]

Originally Posted by librarian

My all time favorite is: put in 1 round steak (cut into portion size pieces); cover with one or two cans of cream of mushroom soup. Let cook all day! Yummy and tender. Gravy is great over mashed potatoes! Even none mushroom people love it and want seconds on gravy!

I may have to try this this week...mmmm sounds yum-o

[cuccicoo1002]

Originally Posted by Stamp 'n' Sparkle

Easy Cheesy Chicken
2 cans of Campbells Cream of chicken soup
One can of Campbells chedder soup
Mix them together in a bowl (even I can do that!!!)

Place desired amount of frozen chicken breast or tenders in the bottom of the CP and put over the soups. Cook on low for about 6 hours.

I'm making this tomorrow...can't wait

[star]

I made the Chicken and Macaroni w/ mushrooms (from the Weight Watchers recipes earlier in the thread)...it was pretty good. I DID add almost a can of chicken broth and another can of the cream of chicken soup part way thru...the noodles just seemed DRY, but after adding that....it looked better. (the family vote was~yeah....you could make this again!)

[dasimonds]

I found another great one...

Slow Cooker Swiss Steak Supper


37 Ratings
12 Reviews
Throw together round steak, potatoes, carrots, onions and tomatoes before you go to work. It'll be ready to enjoy when you get home.

Prep Time:15 min
Start to Finish:8 hr 15 min
Makes:6 servings


1 1/2 pounds beef boneless round steak
1/2 teaspoon peppered seasoned salt
6 to 8 new potatoes, cut into fourths
1 1/2 cups baby-cut carrots
1 medium onion, sliced
2 cups Progresso® diced tomatoes with Italian herbs (from 28-oz can), undrained
1 jar (12 ounces) beef gravy
Chopped fresh parsley, if desired


1. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
2. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker.
3. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)





Nutrition Information:

1 Serving: Calories 220 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 680 mg; Total Carbohydrate 20 g (Dietary Fiber 3 g); Protein 27 g Percent Daily Value*: Vitamin A 50 %; Vitamin C 15 %; Calcium 4 %; Iron 20 % Exchanges: 1 Starch; 1 Vegetable; 3 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.



Health Twist
Leaving the peel on the potatoes not only retains nutrients but also helps potatoes keep their shape. Just scrub and cut as directed.
Substitution
Peppered seasoned salt is one of the newest varieties of seasoned salt available in the supermarket. If you can't find it, use regular seasoned salt and sprinkle the beef with pepper, or you can just use salt and pepper.

[Loreenny16]

Originally Posted by cuccicoo1002

As promised:

from cdkitchen.com
Inrgedients:

2TBS oil
3 Lbs chicken breasts boneless ,skinless (I used boneless skinless thighs and it was awesome)
salt and pepper
1/2 tsp black pepper
1 small onion, chopped,
1 pound fresh mushrooms, thickly sliced (I omitted these...don't eat them)
2 cloves of garlic, minced
1/4 cup flour
1/2 cup dry red wine, or red cooking wine
1/2 cup chicken broth
2 TBS tomato paste
1 can (14.5 oz size) diced tomatoes, drained (I used ones already seasoned with basil, oregano, and garlic, and I omitted the following herbs)
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves

Directions:

Add onions to bottom of slow cooker stoneware. Add chicken, and then top chicken with remaining ingredients. Cover; cook on low 7 to 9 hours (High 4 to 5 hours)

I served this over rice the first night, and then DH an I had leftovers on sub rolls mmmmm

We had this tonight for dinner. It was excellent! Thank you for sharing the great recipe =)

[cuccicoo1002]

Originally Posted by Loreenny16

We had this tonight for dinner. It was excellent! Thank you for sharing the great recipe =)

you're welcome! I love that recipe too!

The cheesy chicken was GREAT! My DD didn't want to eat it at first, but once she tried it...she cleaned her plate, and that happens infrequently! Thanks for sharing the recipe Zee!! I'm having Sunday's leftovers tonight, and we'll have the cheesy chicekn leftovers on Friday...mmmmm

[kimara]

Ok, time to share

We have a few crockpot recipes that we absolutely LOVE. Here is one of them.

Creamy Ranch Chicken
I make this extra soupy, and fill up the rice cooker with rice - the original recipe just called for the soup to go over the chicken but we LOVE this over rice.

2-3 lbs boneless chicken breast or tenderloins
4 10oz cans cream of mushroom soup
2 packets dry ranch dip/dressing mix
16oz cream cheese
Basil, salt and pepper to taste

Put chicken in bottom, pour soup, dressing mix, basil, salt, pepper and cream cheese over top. Cook for 2 hours on high, 4 hours on low. Serve over rice. Half the soup and cream cheese if you only want it over the chicken breasts.

[Stamp 'n' Sparkle]

Oh my THANK YOU. What a fabulous manual of Weight Watchers CP meals. I am a HUGE fan of Cordon Bleu but can't normally have it because it's about 50 points!!! but when I saw it on the list I was jumping for joy! I will be making this one in the next few days so I will let you know how it goes. Thank you SO much for sharing your document - YOU ROCK!

I thought I would post it here so you all didn't have to go looking for it

Chicken Cordon Bleu (5.5 Points)

4-6 chicken breasts (pounded out thin) •
4-6 pieces of ham •
4-6 slices of Swiss or mozzarella cheese •
1 can cream of mushroom soup (can use any cream soup) •
1/4 cup milk

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the crockpot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes. Note: Its the best recipe I've tried so far, very flavorful.
5-6 pts. , depending on the size of the chicken breast. I used a 3 oz chicken breast (3 pts.) 96% fat free ham (.5 pts), 2% moz cheese (1 pt.). Then when you add the cream of mushroom soup (98% ff) and 1/4 c. milk (fat free) and divide by the 6 servings I had in the crockpot, I only came up with about 1 pt. for that (at most). Total = 5.5 pts.

Originally Posted by djuseless

Sorry, I forgot to post this yesterday but I promise it is worth it! I hope everyone enjoys it, even if you are not on Weight Watchers.

[Kjpp]

Originally Posted by toknighton

here is my fave crock pot recipe site:
http://southernfood.about.com/librar...htm?once=true&

we love the apricot glazed chicken (kind of a mock sweet teriyaki chicken)
and the CP lasagna...yummy!

I just made the Herb-chicken rice recipe from this site...it was SOO SOOO SOOOOO GOOD! The whole family loved it. I totally recommend it!

[dasimonds]

TRY THIS ONE......

Slow Cooker Fresh Vegetable-Beef-Barley Soup


50 Ratings
19 Reviews
Soup's on! Bursting with big, juicy chunks of meat, hearty barley and a harvest of yummy vegetables, this soup is a meal in itself.

Prep Time:20 min
Start to Finish:9 hr 20 min
Makes:10 servings


1 1/2 pounds beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (14 ounces each) beef broth
2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained
1 can (8 ounces) tomato sauce


1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)





Nutrition Information:

1 Serving: Calories 205 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 40 mg; Sodium 900 mg; Total Carbohydrate 19 g (Dietary Fiber 4 g); Protein 8 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 18 %; Calcium 4 %; Iron 16 % Exchanges: 1 Starch; 1 Vegetable; 2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.



Purchasing
Select lean stew meat, or trim the extra fat before adding the beef to the soup. Trimming will take a little bit of time, but the result will be worth it because you won't have to spend time later skimming off fat.
Special Touch
Top this soup with a handful of herb-flavored croutons and a little shredded Parmesan cheese.
Substitution
If you can't find the canned diced tomatoes with garlic, use 2 cans of plain diced tomatoes and add 1/2 teaspoon garlic powder.
Time Saver
To save time and to make this hearty soup in the winter months, use 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

[Meridith*Anne]

Here's a really yummy one I got from my sister...

Italian Crockpot Chicken
*********************
1 packet of dry Italian Salad Dressing
1 Can Cream of Chicken Soup
4 oz. Cream Cheese
1 Cup Water
4-6 Chicken Breasts

Mix ingredients together and pour over frozen chicken breasts in crockpot. Cook on low for 8 hours or high for 4 hours. Serve over bowtie pasta or rice.

[Adrian]

Chicken – as much as you want – on or off the bone (I use on the bone because I think it gives more flavor.)
2 – 3 onions – I just peal it and make big round slices
2-cans cream soup – I use mushroom but you can use whatever you want (just pick something that will make a good gravy)
2-3-whole cloves of garlic – don’t dice or cut up.
Spice – whatever you want – every time I make it I use something different. This is one of the things I like about this recipe so much it’s so versatile.

Put the chicken on the bottom of the cooker. Wedge the garlic in with the chicken. Arrange all the round onion slices on top of the chicken, and then empty the cans of soup on top of the onions. I spread it around so it’s covering the onions. If you like a lot of gravy add another can of soup. Cover and let it cook all day on high.

You can use chicken on or off the bone. If you use chicken on the bone just be careful with small children because the chicken comes out falling off the bone. I make mashed potatoes when I make this because I hate to waste the chicken & mushroom gravy you end up with.

Also, I don’t add salt because soup has so much in it. But if you want to add it I wouldn’t add it until it’s on the table.

I’ve made this for 30 years (God do I sound old) anyway, every time I make it for someone new they don’t leave without me writing down how I made this.