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CROCKPOT BEEF STROGANOFF 
3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour
Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles. |
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CROCKPOT BEEF STROGANOFF
1 can cream of mushroom soup
1 package onion soup mix
1 package mushroom
1 onion cut in rings
1 package beef stew meat
salt
pepper
Put in crock pot and cook all day.
Add 16 oz sour cream before serving.
Serve over Egg Noodles. |
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CROCKPOT BEEF STROGANOFF
2 lbs. Beef round in cubes
21 1/2 oz. Cream of mushroom soup
2 dozen small mushrooms (you can use larger mushrooms and slice them, but I threw little ones in whole instead)
16 oz. Sour cream
3 oz. Cream cheese
Worcestershire sauce
Salt
Pepper
Place beef in bottom of cp and cover with salt and pepper. Pour soup on top of beef. Layer mushrooms on top of soup. Pour on enough worcestershire sauce to coat each mushroom. Cook on low for 10 hours stirring in the sour cream and cream cheese in the last half hour.
Add 2 tbsp. of cornstarch and a little bit of water to thicken sauce, 30 minutes before stroganoff is done.
Serve over noodles or rice. |
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CROCKPOT BEEF STROGANOFF
3 pounds beef round steak 1/2" thick (partially frozen for easy slicing)
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3/4 teaspoon dry mustard
1/4 teaspoon thyme leaves
2 medium onions thinly sliced and separated into rings
2 cans (4 oz each) sliced mushrooms drained or 1/2 lb fresh mushrooms, sliced
1 can (10 1/2 oz) condensed beef broth (I use Better Than Bouillon double strength)
1/4 cup dry white wine
1 1/2 teaspoons Worcestershire Sauce
1 1/2 cups sour cream
1/4 cup flour
3 tablespoons fresh minced parsley
hot buttered noodles or fluffy rice
Trim all excess fat from steak and cut meat into 3-inch strips about 1/2" wide. Combine 1/2 cup flour, salt, pepper, dry mustard and thyme leaves; toss with steak strips to coat thoroughly. Place coated steak strips in CrockPot; stir in onion rings and mushrooms. Add beef broth, wine and Worcestershire Sauce; stir well. Cover and cook on Low setting for 8 to 10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into CrockPot. Serve Stroganoff over hot buttered noodles; garnish with minced parsley. Add additional sour cream if desired. |
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CROCKPOT BEEF TIPS
1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well. |
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CROCKPOT BEEFY PASTA SAUCE
1.5 pounds ground round
2 (15 oz)cans tomato sauce
2 (14.5) oz cans diced tomatoes, undrained
2 (6oz) cans tomato paste
1 (8oz) package sliced fresh mushrooms, or omit
1.5 cups chopped onions
1 cup water
3/4 cup chopped green pepper
2 TBS brown sugar
2 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground red pepper
2 minced cloves garlic
1 beef bouillon cube
1. Cook meat in large skillet on medium-high until brown. Stir to crumble. Drain well and place in crockpot. Add tomato sauce and next 14 ingredients. Cover with lid and cook on high for 1 hour and low for 6-7 hours.
10 servings-1 cup-3 points |
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CROCKPOT BEST PORK ROAST
4-5 pound pork roast
6-8 cloves garlic
pepper
basil
1 c dry white wine
onion
Cut 6-8 holes into the roast just big enough to fit a clove of garlic. Put a garlic clove (peeled) into each hole. Rub outside with cracked pepper and basil. Pour dry white wine in the bottom of the Crock Pot. Place roast in the CP put slices or wedges of onion on top and around the roast. Cover and cook on low all day or until done.
If desired you can also place potatoes and carrots in the bottom of the CP, but I usually serve either mashed or baked potatoes and a steamed veggie on the side. Don't forget a nice fresh loaf of bread to go with it too :) |
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CROCKPOT BLACK FOREST POT ROAST
3lbs Top Round Pot Roast
1 small onion
1 pack button mushrooms
3 Tbsp water
1/4 cup ketchup
1/4 cup red wine
2 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
1/2 tsp table salt
1/8 tsp black pepper
1 clove garlic
2 Tbsp cornstarch
3 Tbsp water
Trip all visible fat from meat; place in slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire Sauce, salt, pepper, and garlic. Pour over meat. Cover and cook on LOW about 8 hours. Remove meat and slice. Keep meat warm and turn control to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on High until thickened. Serve with Sauce.
Serving--5 points
I'm not sure what the original serving size was but I had a little under 4 oz and counted it as 5 pts. It was a HUGE hit at our house - 4 thumbs up! |
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CROCKPOT BEER FAJITAS
2 LB TRI TIP MEAT, SLICED 3/4" THICK
1 8 OZ CAN TOMATO SAUCE
1 12 OZ CAN OF BEER (LAGER)
2 TEASPOONS MUSTARD
3 TEASPOONS BUTTER
3 TEASPOONS CHILI POWDER
1 TEASPOON SALT
1 TEASPOON GARLIC
1 MEDIUM GREEN BELL PEPPER SLICED
1 MEDIUM RED BELL PEPPER SLICED
1 MEDIUM WHITE ONION SLICED
1. IN CROCKPOT ADD ALL OF THE ABOVE INGREDIENTS AND STIR.
2. COOK ON LOW FOR 8 TO 10 HOURS. THE LONGER THE BETTER.
3. CAN BE EATEN WITH TORTILLAS, SERVED OVER RICE, OR EATEN WITH BREAD |
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CROCKPOT BONELESS TWICE COOKED BBQ RIBS
Throw about 1 1/2 lbs of boneless ribs in the CP on low with enough water to cover, about 3 TBS of BBQ sauce, fresh chopped garlic, 1/3 CUP brown sugar and a couple dashes of ketchup. Cook on low about 5 hours until done. Throw on the BBQ to crisp them up and baste with more BBQ sauce. |
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CROCKPOT BOSTON BAKED BEANS
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
1. Rinse beans with cold running water and discard any stones or shriveled beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in a 6-qt sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
2. In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended.
3. Cover CP with lid and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving. |
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CROCKPOT BOURBON BREAST OF CHICKEN
Recipe from: Jackie's Kitchen Magic
Posted by: LyndaMc994
4 chicken breasts halves
1/4 c flour
1/2 tsp paprika
Salt
2 tbsp butter
2 tbsp oil
2 tbsp onion, chopped
2 tbsp parsley, chopped
1/4 tsp dried chervil
1/4 c bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 tsp sugar
Salt & Pepper
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice. Serves 4 |
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CROCKPOT BRAISED CHICKEN CURRY WITH YAMS
Canola oil
2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
In a hot stock pot coated with oil, season the chicken and brown on all sides. PUt chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours.
Serve on basmati rice.
I usually toss it all into the crockpot when i add back the chicken etc.... and leave it on low for about 4 hours. |
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CROCKPOT BUFFALO CHICKEN BREASTS
4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Paprika
Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Sprinkle with paprika.
Cook on Low for 6 to 8 hours.
If you do only the above, the chicken comes out wonderfully tender with a nice flavor, but the sauce gets very watery and doesn't stick so it doesn't have the kick I was hoping for.
First, I made another batch of the sauce but found it to be too thin and too vinegary to just pour on the chicken. Then, I started getting crazy. LOL I added some honey to thicken it up. Then I dumped a bunch of tabasco on it and that made it too hot without adding any flavor. So, I added some sugar. Then I got the bright idea to put it on the stove and add some corn starch. This worked ok but I got some weird, gelatinous clumps even though I mixed the corn starch with cold water before adding it. |
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CROCKPOT BUFFALO CHICKEN BREASTS
4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Paprika
Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Sprinkle with paprika.
Cook on Low for 6 to 8 hours.
If you do only the above, the chicken comes out wonderfully tender with a nice flavor, but the sauce gets very watery and doesn't stick so it doesn't have the kick I was hoping for.
First, I made another batch of the sauce but found it to be too thin and too vinegary to just pour on the chicken. Then, I started getting crazy. LOL I added some honey to thicken it up. Then I dumped a bunch of tabasco on it and that made it too hot without adding any flavor. So, I added some sugar. Then I got the bright idea to put it on the stove and add some corn starch. This worked ok but I got some weird, gelatinous clumps even though I mixed the corn starch with cold water before adding it. |
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