CHICKEN OR TURKEY PIE

3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust
In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon
pepper, celery, onion, bay leaf, potatoes, and mixed vegetables. Cover
and cook on low 8 to 10 hours or on high 4 to 6 hours. Remove bay
leaf. Pre heat oven to 400 degrees. In a small bowl, mix milk and
flour. Gradually stir flour and water mixture into Crock Pot. Stir in
pepper, poultry seasoning, and salt/ Remove the liner from Crock
Pot base and carefully place 9-inch pie crust over the mixture. Place
the crockery liner inside preheated oven and bake (uncovered) for
about 15 minutes, or until browned. If your liner is not removable, put
the mixture in a casserole dish, cover with the pie crust and bake as
above.
Serves 8.

BLACK BEAN CHILI

1 # dry black beans
2 T. oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 t. crushed red pepper flakes (more if you like hot food)
1 T. chili powder
1 T. ground cumin
1 t. dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato paste
1 T. red wine vinegar
2 cans contrasting beans (pinto, garbanzo, great northern, etc.)--
drained and rinsed garnishes: grated cheese, sour cream, chopped
parsley, onion, etc.
Rinse and sort the beans and place in the slow cooker/Crock Pot with a
generous amount of water.
Cook on low overnight (no presoaking necessary). In the morning
drain the cooking water. Heat
the oil in a skillet and saute the onions, garlic and red pepper flakes.
Cook 1 minute, then add chili
powder and cumin and cook 2 minutes, stirring.
Add this mixture to the slow cooker/Crock Pot along with all remaining
ingredients except canned beans and garnishes. Stir well and cook on
low all day. Stir in canned beans an hour or so before serving. Serve
with garnishes.

Chinese Country Ribs

2 cups Ketchup

2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder, (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs:, cut into individual
Hot cooked rice
In a 3−1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,
five−spice powder, onion, ginger and garlic. Position a broiler rack 6
inches from the saurce of the heat and preheat the broiler. Broil the ribs,
turning once, until browned. About 10 minutes. Transfer the ribs to the slow
cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs
are tender, 5−6 hours on LOW. Transfer the ribs to a platter and cover with
aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a
medium saucepan bring the sauce to a simmer over a medium heat. Cook until
reduced to about 1 cup. (6−8 minutes) Stir in the cornstarch mixture and
cook just until thickened. Pour the sauce over ribs and serve immeadiately
with hot cooked rice.
Chinese

Beef Bourguinon

4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight
in the fridge. In large pan, cook bacon until soft. Add garlic and onion
sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain
beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour reserved
marinade over all. Cook on LOW 8−9 hrs.
Beef

Enchiladas

1 pound Hamburger
1 Onion, chopped
4 1/2 ounces Can chopped chilies
1 can Mild enchilada sauce
10 1/2 ounces Golden mushroom soup
10 1/2 ounces Cheddar cheese soup
10 1/2 ounces Cream of mushroom soup
10 1/2 ounces Cream of celery soup
1 package tortilla chips
Brown hamburger and chopped onion, pour off grease. Put all ingredients in
crock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15
minutes before you are ready to eat, add tortilla chips and stir.

Fall Lamb And Vegetable Stew

2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms, sliced
1/2 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 each Garlic cloves, crushed
1/2 teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock, chicken
2 tablespoons Butter
2 tablespoons Flour
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice
potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover and cook on
low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn to
high. Blend flour and butter, then shape into small balls. Drop into stew
and cook, stirring several times, until thickened. Serve over hot noodles or
rice.
Fall

Marinated Beef Pot Roast

3 pounds roast, trimmed
2 tablespoons oil
Flour and water paste, optional
1 cup tomato juice
3 tablespoons mustard, prepared
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
Combine marinade ingredients and pour over roast in a shallow bowl. Cover
and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat
dry with paper towels. Heat oil in large skillet and brown meat on all
sides. Place in cooker. Cover and cook on LOW 8−10 hrs. serve with
accumulated gravy. (This may be thickened in a saucepan with flour
and water paste if you wish.)
Marinated

Hungarian Goulash

2 Pounds Round steaks, cut in 1/2" − cubes
1 Cup Chopped onion
1 Clove garlic, minced
2 Tablespoon Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1−1/2 Teaspoon Paprika
1/4 Teaspoon Dried thyme, crushed
1 (14 1/2 oz) can tomatoes
1 Cup Sour cream
Noodles
Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to
coat steak cubes. Add all remaining ingredients except sour cream. Stir
well. Cover and cook on Low 8−10 hours Add sour cream 30 minutes before
serving, and stir in thoroughly. (High: 4−5 hours, stirring occasionally.)
Serve over hot buttered noodles.
Hungarian

Sweet & Sour Chicken

1 each Carrot, cut in pieces
1 each Green pepper, cut in pieces
1 each Onion, quartered
2 tablespoons Tapioca, quick−cooking
4 each chicken breast, cut
8 ounces pineapple chunks in juice, canned un
1/3 cup Dark brown sugar, firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon, instant g
1/2 teaspoon Garlic powder
2 tablespoons ginger root, minced
1 teaspoon cilantro, dried
Fresh cilantro
Rice, hot cooked
Put vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken on top of vegetables. Combine all other ingredients except rice
in a small bowl. Pour over chicken. Cover crockpot and turn to low and
cook for 8−10 hours. Before serving make rice. Serve over rice. Leftovers
can be reheated in microwave.
Sweet

Slow Cook Jambalaya

1 Bell pepper, chopped
1 Onion, chopped
2 Medium tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tablespoons Minced parsley
2 teaspoons Chopped thyme leaves
2 teaspoons Oregano leaves, chopped
1/8 teaspoon Cayenne
1/2 teaspoon Salt
4 ounces Smoked sausage, chopped
8 ounces Chicken breast, chopped
2 cups Beef broth or bouillon
1/2 pound Cooked shelled shrimp
1 cup Cooked rice
Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except
shrimp & rice. Cover & cook on low 9−10 hours. Turn slow cooker on high,
add cooked shrimp & cooked rice. Cover; cook on high 20−30 minutes

Savory Swiss Steak

1−1/2 pounds Round steak
1/4 cup Flour
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Oil
1 Onion, finely chopped
2 Carrots, peeled and grated
2 Stalks celery, finely chopped
1 can (16 oz) tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon Brown sugar
Cut steak into 6 serving−size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat.
Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with sauce
spooned over. Sprinkle with parsley.
Savory

Meatloaf

1/2 cup whole milk
2 white bread slices
1−1/2 pounds ground beef
2 eggs
1 small onion, peeled
1−1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
12 ounces tomatoes, whole
Place the milk and the bread in a large mixing bowl, and let stand until the
bread has adsorbed all the milk. With two forks, break the bread into
crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow
in the center of the meat and break the eggs into it. Beat the eggs a
little; then grate the onions into the eggs. Add salt, pepper and mustard.
Beat the eggs into the beef. Shape into a round cake and place in the slow
cooker. Drain the tomatoes, and place them on the meat. Cover and cook on
Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to
High, and bubble away some of the sauce. It should be thick, not thin.

Lemon Roast Chicken

Chicken whole
1 dash Salt
1 dash Pepper
1 teaspoon Oregano
2 Cloves minced garlic
2 tablespoons Butter
1/4 cup Water
3 tablespoons Lemon juice
Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2 oregano and
garlic inside cavity. Melt butter in large frying pan. Brown chicken on all
sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water to
fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW
8 hours. Add lemon juice in the last hour of cooking. Transfer chicken to
cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve with
some juice spooned over chicken.
Lemon

Ham And Scalloped Potatoes

8 slices Of ham
10 medium Potatoes, thinly sliced
1 cup Grated Cheddar
2 Onions, thinly sliced
1 can Cream of mushroom soup
Paprika
Salt and pepper to taste
Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.
Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and
pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup
over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High:
4 hours).
Ham

Italian Chicken

1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese,
and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of
Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook
on low for 6 to 8 hours or until tender. Turn control to high, add
mushrooms, cover, and cook on high for another 10−15 minutes. Garnish
with freshly ground black pepper and parsley

Hawaiian Chicken Breasts

4 Green onions
3 Tablespoons Butter
4 Chicken breast halves
Flour seasoned with
salt and pepper
1 Can sliced pineapple, (14 Ounces)
1 Avocado
Rice; hot, buttered
Chop onions using only 1" of green tops. Saute in 1 T of butter until
glazed. Transfer to crock pot. Coat chicken breasts in seasoned flour. Saute
in butter until brown on both sides. Transfer to crock pot. Drain pineapple.
Pour juice over chicken. Cover and cook on low 3−4 hours (high 1 1/2 − 2
hours) or until breasts are tender. Saute pineapple slices in butter until
golden. Place on heated plater. Top each with a chicken breast. Slice
avocado into 8 lengthwise strips. Place 2 strips on each chicken breast.
Serve pan drippings over rice.
Hawaiian

French Onion Beef

1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
4 ounces Shredded mozzarella cheese
Cut beef into 6 serving−size pieces. Layer half of the beef, mushrooms and
onion in 3 1/2 to 4−quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or
until beef is tender and no longer pink. Before serving, toss stuffing mix
and contents of seasoning packet with melted margarine and 1/2 cup liquid
from pot. Place stuffing on top of contents in slow cooker; cover. Increase
heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle
with cheese; cover. Cook until cheese is melted.

Autumn Pork Chops

6 Thick pork chops
2 Medium acorn squash
3/4 teaspoon Salt
2 tablespoons Margarine, melted
3/4 cup Brown sugar
3/4 teaspoon Kitchen Bouquet
1 tablespoon Orange juice
1/2 teaspoon Orange peel, grated
Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways
slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all
squash slices on top; then another layer of three remaining chops. Combine
salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over
chops. Cover and cook on low 6−8 hours or until done. Serve one or two
slices of squash with each pork chop.

Coca−Cola Pot Roast

3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca−Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1−1/2 teaspoons Salt
1/2 teaspoon Garlic salt
Brown meat in oil for ten minutes on each side; remove to crockpot. Drain
fat. Break up tomatoes in their juice; add remaining ingredients, stirring
until spaghetti sauce mix is dissolved. Pour over meat. Cover; simmer until
meat is tender. Thicken gravy; serve over sliced meat.

Crockpot Brunswick Stew

3 medium onions, cut into thin wedges
2 lbs. chicken breasts or thighs, boneless and skinless, cut into
1 inch pieces
1 1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn
In a 3 1/2− to 4−quart crockpot place onion. Top with chicken and
ham. In a small bowl combine undrained tomatoes, broth, garlic,
Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce;
pour over chicken and ham. Cover and cook on low−heat setting for
8 to 10 hours or on high−heat setting for 4 to 5 hours.
Add okra, lima beans, and corn to crockpot. If using low−heat
setting turn to high−heat setting. Cover and cook 45 minutes more or
until vegetables are tender.
Crockpot