Crock Pot Recipes

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South American Slow Cooker Pot Roast
We love that this veggie- and protein-packed meal (28 grams of protein per serving) also includes enzyme-rich pineapple (to help you digest the protein) and
potassium-packed coconut milk. It's the perfect post-winter-workout meal!
Ingredients:
2 pounds beef chuck roast (Certified Angus Beef is recommended)
2 carrots, peeled and chopped
2 jalapeos, chopped
2 medium peppers, chopped
1 medium onion, diced
4 medium radishes, tops removed and cut in half
1 to 2 sweet potatoes, chunked
1 can (8 ounces) pineapple chunks
1 can (14.5 ounces)stewed tomatoes
2 cups frozen corn
1 can (14 ounces) coconut milk
1/4 cup canola oil
1 tablespoon garlic powder
1 tablespoon ground cumin
Salt and pepper to taste
Directions: Heat oil in frying pan over medium-high heat. Season roast with garlic, cumin, salt, and pepper; brown on both sides. Remove roast from pan; put in
slow cooker with remaining ingredients. Cover and cook on low about 8 hours.
This recipe yields 8 servings

Moroccan Stew
This savory Moroccan-inspired Vegetable Stew makes a great dinner option (and a great lunch the next day). It's full of flavor and nutrient-rich veggies like kale,
onions, carrots, and garlic.
Ingredients:
2 large cloves garlic, minced
1 large onion, diced
1 tablespoon olive oil
1 can (28 ounces) chopped tomatoes with juice
1 cup dried chickpeas
2 1/2 cups vegetable or chicken broth
2 teaspoons cumin
2 teaspoons coriander
2 cinnamon sticks
4 carrots, peeled and diced
1 red pepper, seeded and diced
1 bunch kale, chopped and tough stems removed
1 bunch parsley, chopped
1/2 teaspoon salt
Black pepper to taste
1/2 roast chicken, skinned and boned (optional)
Directions: Add the olive oil, onion, carrots, red pepper, garlic, spices, chick peas, tomatoes and juice, cinnamon sticks, and chicken broth to the slow cooker. Cook
on high for 6 hours. Twenty minutes before serving, when the cooker is just on the "warm" setting, add the kale. (This is a good time to prep the rice: add 1 cup of
basmati rice, 2 cups of chicken or vegetable stock, and a pinch of saffron in a pot, cover, bring to a boil, and reduce to a simmer for 20 minutes). Just before
serving, add parsley and season to taste with the salt and pepper. Remove the cinnamon sticks and serve over rice with the optional roasted chicken.
This recipe yields 4 servings
Cranberry Applesauce
Ingredients:
4 pounds (approximately 12) apples, peeled, cored, and quartered
1 cup fresh cranberries
1/4 cup water
Directions: Add apples and cranberries to Crockpot. Pour water over top of ingredients. (If you want to make it sweeter or add in cinnamon, add in desired amour
of sugar, brown sugar, or cinnamon now). Place lid on Crockpot. Turn heat to low and cook for 6 hours. Remove lid and stir. This will break up the apples and
cranberries that may still be in large pieces. Serve as is, or use a stick blender (or regular blender) to smooth it out. This recipe yields 6-8 servings
Hungarian Beef Goulash
8 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 4 1/2-8 hours
NUTRITION PROFILE
INGREDIENTS
2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley
PREPARATION
1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the
beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and
cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly
thickened, 10 to 15 minutes. Serve sprinkled with parsley.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine
tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.
Ingredient Note: Paprika specifically labeled as Hungarian is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it
at specialty-foods store or online at HungarianDeli.com and penzeys.com.
NUTRITION
Per serving: 180 calories; 5 g fat ( 2 g sat , 2 g mono ); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
Exchanges: 1 vegetable, 3 lean meat

Pulled Pork with Caramelized Onions

8 servings, about 1 cup each
Active Time: 1 hour
Total Time: 5-9 hours
INGREDIENTS
1 tablespoon extra-virgin olive oil
3 large onions, thinly sliced
1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes)
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/3 cup cider vinegar
1 cup chili sauce, such as Heinz
1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
3 pounds boneless pork shoulder or blade (butt) roast, trimmed


PREPARATION
1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring
constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook
until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
4. Variation: Turn 3 cups leftover pulled pork into Pulled-Pork Torta. Preheat oven to 375F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray. Heat
3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. Drain one 14-ounce can no-added-salt diced tomatoes (reserve juice); combine
with 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with
one 8-inch flour tortilla (preferably whole-wheat). Spoon one-third of the remaining mixture over the tortilla. Top with another tortilla. Repeat twice, topping with a fourth tortilla.
Drizzle the reserved tomato juice over the top and cover with foil. Bake for 20 minutes. Remove the foil, sprinkle 3/4 cup shredded Monterey Jack cheese on top and continue
baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with 1/4 cup each finely chopped scallions and
chopped fresh cilantro, if desired.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. To finish, bring the sauce to a simmer and continue with Steps 2 & 3. The cooked pork can
be refrigerated for up to 3 days. | Equipment: 4-quart or larger slow cooker
Notes: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods
section of large supermarkets or at natural-foods stores.
Chipotle chiles in adobo sauce are smoked jalapeos packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, theyll
keep up to 2 weeks in the refrigerator or 6 months in the freezer.
Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked super markets or online at tienda.com.
NUTRITION
Per serving (without bun): 358 calories; 18 g fat ( 6 g sat , 9 g mono ); 90 mg cholesterol; 18 g carbohydrates; 9 g added sugars; 25 g protein; 3 g fiber; 664 mg sodium; 510
mg potassium.
Nutrition Bonus: Zinc (31% daily value), Vitamin C (17% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 carbohydrate (other), 3 medium fat meat


Slow Cooker Black Bean Chili

INGREDIENTS
2 cans (14 1/2 ounces each) black beans, drained
2 cans (14 1/2 ounces each) diced tomatoes with chiles, drained
1 cup corn
1 bunch scallions, finely chopped
2 cloves garlic, finely chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 bunch cilantro, minced (optional)
1 container (8 ounces) low-fat sour cream (optional)
baked tortilla chips (optional)

DIRECTIONS
1. In a 6-quart slow cooker, combine the beans, tomatoes, corn, scallions, garlic, chili powder, cumin, cocoa powder, salt, and pepper. Cook for 3 to 4 hours on high.
2. Garnish each serving with cilantro and sour cream. Serve with tortilla chips, if using.

NUTRITIONAL FACTS PER SERVING
CALORIES 228.1 CAL
FAT 6.9 G
SATURATED FAT 3.4 G
SODIUM 979.7 MG
CARBOHYDRATES 31.6 G
TOTAL SUGARS 4.9 G
DIETARY FIBER 8.4 G
PROTEIN 11.7 G

New England Pot Roast

1/2 cup flour
1 can (14 ounces) beef broth
3 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
2 1/2 pounds boneless beef chuck roast or top sirloin roast
1 bag (12 ounces) precut carrot and celery sticks
1 cup prechopped onion
1 pound small prescrubbed new potatoes
prepared horseradish

DIRECTIONS
1. Coat the inside of a 5- to 6-quart slow cooker pot with cooking spray. Place the flour in the pot. Add the broth gradually, whisking constantly, until smooth. Add the tomato paste, thyme, salt, and pepper.
Whisk to combine. Place the beef, carrot and celery, onion, and potatoes into the pot. Spoon some of the sauce over the beef. Cover and cook on the low-heat setting for 8 to 9 hours, or until the beef is
fork tender. Serve with the horseradish.
2. Note: New England Pot Roast can also be cooked on the high heat setting for 4 to 4 1/2 hours.

NUTRITIONAL FACTS PER SERVING
CALORIES 264.3 CAL
FAT 5.3 G
SATURATED FAT 1.9 G
SODIUM 637.8 MG
CARBOHYDRATES 21.9 G
TOTAL SUGARS 3.4 G
DIETARY FIBER 3.1 G
PROTEIN 31.2 G

Fireside Beef Stew with Squash
Makes: 6 servings
Prep 25 mins Slow Cook 8 hrs to 10 hrs (low) or 4 to 5 hours (high) plus 15 minutes

ingredients
1 1/2
pounds boneless beef chuck pot roast
2 1/2
cups peeled and seeded butternut squash cut into 1-inch pieces (1 pound)
2
small onions, cut into wedges
2
cloves garlic, minced
1
14 ounce can reduced-sodium beef broth
1
8 ounce can tomato sauce
2
tablespoons Worcestershire sauce
1
teaspoon dry mustard
1/4
teaspoon black pepper
1/8
teaspoon ground allspice
2
tablespoons cold water
4
teaspoons cornstarch
1 9 ounce package frozen Italian green beans


Directions
1.Trim fat from meat. Cut meat into 1-inch pieces. In a 3 1/2- to 4 1/2-quart slow cooker combine meat, squash, onions, and garlic. Stir in broth,
tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice.
2.Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.If using low-heat setting, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture and frozen green
beans into meat mixture. Cover and cook about 15 minutes more or until thickened. If desired, sprinkle each serving with freshly ground black
pepper.

Nutrition facts (Fireside Beef Stew with Squash)
Servings Per Recipe 6,

cal. (kcal) 206,

Fat, total (g) 4,

chol. (mg) 67,

sat. fat (g) 1,

carb. (g) 15,

fiber (g) 3,

pro. (g) 27,

sodium (mg) 440,

Percent Daily Values are based on a 2,000 calorie diet

Indian Tomato Chicken
INGREDIENTS:
1 large onion, chopped
4 cloves garlic, chopped
1 slice fresh ginger root
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1 (1 inch) piece cinnamon stick, chopped
1/4 teaspoon ground cloves
2 bay leaves
1/4 teaspoon ground nutmeg
6 skinless chicken thighs
1 (14.5 ounce) can whole peeled tomatoes
1 teaspoon of sugar if necessary at the end
Chili powder to taste add at the end, if necessary

DIRECTIONS:
1.Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat,
add onion paste and saut, stirring continuously, for about 10 minutes.
2.Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saut, stirring, for 1 to
2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
3.Saut for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 2
hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will
thicken; add water, or keep covered while simmering.)

Kennys Crock Pot Chicken
Throw in a large cheap cut of beef or pork.
You can cut it up into cubes if you like to shorten cooking time.
Put meat in first so it gets covered with wet stuff.
One large onion, chopped
2 or 3 large tomatoes, chopped
half cup of red wine
garlic 2 or 3 tablespoons - Costco Kirkland Minced Garlic in the 48 ounce jar is wonderful, cheap and keeps long in the fridge
sage
thyme
rosemary
coriander
Paprika
salt
freshly ground pepper
2 whole bay leaves
2 tablespoons of brown sugar
Add a little water if needed to ensure meat is covered.

Stir occasionally and cook on medium heat till the meat is very tender, maybe 8 hours if meat is whole or 6 hours if meat is cubed.
Actually stirring is optional so you can cook while at work or overnight.
Remove and discard bay leaves.
Chicken Tortilla Soup
Boneless Skinless Chicken Breasts cut into 1 inch chunks
Half a bag of frozen corn
Half a bag of frozen chopped onion
2 Cups of Carrot Chips (I chop them a couple of times)
1 can Black Beans - drained and rinsed
1 can Rotel
1 can Tomato Sauce
1 14oz can Chicken Broth
1 can cheddar cheese soup
2 cloves of minced garlic (I use jarred)
1/2 Tablespoon Chili Powder
1/2 teaspoon Cumin
handful of chopped up cilantro
salt and pepper to taste

Cook on low for 8 hours or high for 5 hours.

Serve and top with cut up avocado, shredded cheese and tortilla chips.
This one is actually better the second day.

Southwestern Slow Cooker Chicken and Sweet Potato Soup

3/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch cubes
2 medium uncooked sweet potato(es), peeled, cut into 1-inch cubes
1 large uncooked onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup(s) frozen corn kernels, not thawed

Instructions

Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.

Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.

SLOW COOKER CHICKEN TIKKA MASALA

5 boneless skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
1/2 large yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons freshly grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 ounce) can tomato puree - I couldn't find puree so used tomato sauce, worked fine.
1 1/2 cups plain yogurt
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice (I would put this in to taste once other things are mixed), definitely less than 2 TBS; one at the most.
2 tablespoons garam masala
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoons salt (to taste)
3/4 teaspoon cinnamon (I also added 1 cinnamon stick because we're big cinn lovers)
3/4 teaspoon fresh ground black pepper
1 -3 teaspoon cayenne pepper (try 1 tsp or less)
2 bay leaves
Sugar, to taste (I added about 1+ tsp)
1 cup heavy cream
1/2 tablespoon cornstarch
long grain white rice or basmati rice, cooked
chopped cilantro, for serving

Directions:

1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt,
cinnamon, pepper and cayenne pepper. Stir until combine. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce.
Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
2. In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay
leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

Chicken In Riesling With Grapes

1/4 cup chopped shallots
1 cl garlic, minced
6 oz mushrooms, sliced
1/4 tsp dry tarragon
1 chicken (3+ lbs.) cut into quarters (FYI - I use 4-5 boneless skinless breasts instead)
1 ground white pepper
1/2 cup riesling or dry white wine
2 tbsp cornstarch
1/3 cup whipping cream
1/2 cup seedless green grapes
2 tbsp lemon juice
1 salt


In a 4 quart or larger electric slow cooker, combine shallots,
garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then
arrange, overlapping pieces slightly, on top of mushroom mixture.
Sprinkle with white pepper and pour in wine. Cover and cook at low
setting until meat near thighbone is very tender when pierced
(6-7+hrs).

Carefully lift chicken to a warm platter and keep warm. Skim and
discard fat from cooking liquid. In a small bowl, mix cornstarch and
cream, blend into cooking liquid. Increase cooker heat setting to
high; cover and cook stirring 2 or 3 times, until sauce is thickened
about 10 more minutes. Stir in grapes and then season to taste with
lemon juice and salt. Cover and cook for 3-5 more minutes. To serve, spoon sauce over chicken.
"True to its origins in Alsace - the region of eastern France
bordering Germany- this creamy, mushroom-sauced chicken is good with
noodles." Source: Sunset Crockpot Cookbook


Slow Cooker Marinara
INGREDIENTS COST
2 (28 oz.) cans crushed tomatoes $3.47
1 (6 oz.) can tomato paste $0.56
1 medium yellow onion $0.54
1/2 Tbsp minced garlic $0.10
2 whole bay leaves $0.10
1 Tbsp dried basil $0.15
1/2 Tbsp dried oregano $0.07
1 Tbsp brown sugar $0.02
1 Tbsp balsamic vinegar $0.09
to taste salt & pepper $0.05
TOTAL $5.15

STEP 1: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown
sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of
water as well.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!

Carne al rag (pot roast spaghetti sauce)
2.5-3lbs pot roast (chuck roast or sirloin or whatever)
1 large yellow onion, chopped
3 cloves garlic, minced
1 28 oz can tomatoes (San Marzano if you've got em), crushed. I just open the lid and crush them with my hand, holding the can over the pot to catch overflow. Saves dirtying another
utensil, just be careful of sharp edges on the can.
2/3 can tomato paste (about 8 Tblsp)
1-2 bay leaf
2 tsp dried oregano (or 2 Tblsp fresh)--you can add some additional herbs if you want. I have used a couple sprigs of thyme or savory
1 c dry red wine (or low sodium chicken broth
Salt and pepper

Put all ingredients except the meat, crushed tomatoes and wine. Salt and pepper the meat. Put the roast on top of the onion/tomato paste mixture. Pour wine and crushed tomatoes over
the roast. Cover, cook 8-9 hours on low or 4-5 on high. Serve with Parmesan over pasta (pappardelle and tagliatelle are particularly good), rice or mashed potatoes (trader joes has good
frozen ones--super quick and easy, no mess). If you serve the meat with a slotted spoon it makes an awesome open-face sandwich or sliders too. This makes enough for DF and I to make
2 meals out of it in a week and freeze another for later. We will eat it different ways so we don't get sick of it.

I am usually a huge proponent of braising--browning it before it goes in liquid to cook for a long time. However, this recipe is good, so easy and low mess that I don't feel like its worth the
extra effort. In the prep you only dirty one cutting board, a knife and the crock pot.

MCs Pot Roast
If your crockpot is big enough, you can add veggies to this!

Good for 2 people:

2 lbs chuck roast
Low sodium beef broth
flour
2 cloves garlic
olive oil
rosemary
bay leaf
1/2 teaspoon Worcestershire sauce

coat both sides of chuck roast with flour. Put olive oil in fry pan and lightly brown both side of chuck roast in the pan. This is important because it enhances the flavor!!!

Put in crock pot: 2 tablespoons olive oil (or 1 tbs if you have small crock pot), the chuck roast, and then add enough beef broth to cover the roast and then add a bit more to make up for
any evaporation.

Then add in the garlic, dump in some dried rosemary (i added a lot!) and 1 or 2 bay leaves, and the 1/2 tsp. Worcestershire sauce.

With small chuck like this, it will take 5 hours ON LOW! If you want to add veggies, if you chop them up, you can add in the last hour. I've found most times, if I add anything with the
meat, it ends up mushy.

This recipe is a modified one from one I found online that suggested a 3 lbs chuck, cooking for 8-10 hours, however, there is NO way that a small chuck would be tender after that long. I
originally tried mine at 5 hours and it was perfect but was afraid of food poisoning (!) lol, so I cooked it 1/2 hr longer while eating it out of the crock pot and it was slightly less tender! I
have a bad habit of eating what I'm cooking while it's still finishing up. It's too hard to resist because the house if filled with the aroma!