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To Crock Pot Heaven

With Love From,
Mom of 9's Place


No-Brainer Chicken -- Buy a 3 lb broiler fryer (whole) chicken. Wash & pat dry. Stuff with your favorite herbs. I like throwing lemon grass in the cavity. Whatever is fresh and sounds good works. Salt & pepper the thing. If you like mushrooms, cut some up and put 'em in the pot. Add about 1 c water. If you like, rub some butter on the chicken and add a few squirts of lemon juice. Cook on low 4-6 hrs. Again, dinner's done! (It's hard to "overdo" this, so you can leave it on low all day while you're at work).
Another hint -- use the crockpot to get chicken super tender for shredding into chicken salads, enchiladas, etc... Hope this helps -- once you get used to them, crockpots are real handy gadgets."

Golden Mushroom Chicken Thighs
6 Chicken thighs
1 cn Golden mushroom soup

  Pull the skin off the thighs. (Not as hard as it sounds, it usually just peels off.) Rinse in cold water. Put in crockpot.Pour in one can of golden mushroom soup and 1 can water. Cook onhigh at least 4 hours or until chicken falls off bones. Remove bones.Yield: 3 servings

Company Chicken Casserole

8 oz Noodles
3 c Chicken; cooked, diced
1/2 c Celery; diced
1/2 c Green pepper; diced
1/2 c Onion; diced
4 oz Mushrooms; canned, drained
1/2 c Chicken broth
1/2 c Parmesan cheese
2 tb Butter; melted
1 c Sharp cheddar; grated
1/2 ts Basil
1 1/2 c Small curd cottage cheese
1 cn Cream of chicken soup

Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours. Serves 6.

Easy Crock Pot Chicken With Stuffing

Prepare packaged stuffing mix as indicated on package. You can use Stove Top or dried herbed stuffing such as Pepperidge Farm. The important thing is to prepare it with moisture as the specific package indicates.

Layer stuffing in the bottom of crock pot. Place 4 boneless chicken breasts on top. They can overlap some, but try to arrange it with as little overlap as possible, even if you have to squash them in. If there is room, you could use more chicken. Also, you could use bone-in chicken pieces, not necessarily just boneless chicken breast. I recommend that you use either bone-in or boneless, don't combine the two, or your cooking time will vary.

On top of the chicken, pour one can of cream of chicken soup, or you could use cream of mushroom or cream of celery, whatever you like. Just don't add the liquid the soup can says to use when making it.

Add one can of mushrooms sliced. Use as little or as much as you like. Be sure to stir the mushrooms around a little so they get covered with the soup mix.

Turn crockpot on low and leave to cook for several hours. Check periodically and make sure the soup mix hasn't dried up. If it seems like there isn't enough moisture on top, you can add a little chicken gravy. But remember, there is a lot of moisture below the chicken from the stuffing.

Like I said, this recipe is very flexible. I think it works best, though, if you use skinless chicken, otherwise you have all that fat floating in your gravy mixture. You may have to adjust cooking time and moisture content to your liking.

To serve, remove chicken. Scoop some stuffing and sauce onto a dinner plate and place the piece of chicken on top of it. Be aware, the stuffing will be mushy, but it is DELICIOUS!!!!

3-4lbs (more or less) chicken pieces
1/4lb butter
1 cup chicken broth (Campbell's)
2 cups orange juice
1 cup raisins
1/4 tsp cinnamon1 Tbs flour
salt & pepper to taste

    Heat butter in a large skillet, and brown chicken. Removechicken to cooker as they brown. Combine all other ingredients,except flour, in skillet. Mix well and pour over chicken. Coverpot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove one cup of sauce from the pot and combine with flour,mixing well. Return sauce flour mixture to the pot. Turn poton HIGH, and cook an additional half hour. Serves 4-6

Crockpot Baked Stuffed Apples

6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice concentrate

Wash, core and stem the apples, but don't peel them. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel. fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops. Place the mold in the slow cooker and pour the hot water into the cooker. Sprinkle the orange juice concentrate over the apples. Cover the cooker and cook on Low for 3 to 5 hours, or until the apples are tender. makes 6 servings

Crockpot Banana Bread

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. Makes 4 to 6 servings.

Porkchop Special

8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried
onion flakes

Trim the excess fat from the chops and use it to grease a large skillet.Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet.Scrape the pan juices and turn them into the cooker. Cover and cookon Low for 8 to 10 hours.

Barley Soup For Crock Pot

1 lb. stew beef, cut in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock

Cook on low in crock pot for 6 to 8 hours stirring occasionally.

Taco Soup

1 lb ground beef
1 16 oz can kidney beans
1 11 oz can niblet corn
1 10 oz can Rotel tomatoes
1 small pkg taco seasoning
1 28 oz can Progresso tomatoes
1 sm can chopped chile peppers
1 16 oz can pinto beans
1 sm pkg Hidden Valley Ranch Dressing

brown the ground beef and drain. add all other ingredients and stir (do not drain cans before adding). simmer in crock pot on low for 6-8 hours. serve with taco chips or mexican cornbread.

Mexican Cheese Dip

1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies
Cube cheese and place in crock pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Macaroni And Cheese In Crock Pot

1 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup

Oil crock pot, mix all ingredients, using only 1/2 of grated cheese. Put mixture in crock pot and put remaining cheese on top. Let simmer in crock pot for 4 or more hours.

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