Country Ham Baked in Cider
12-15 lb. smoked country ham
1 gallon apple cider
2 tsp. ground cloves
1/2 cup light brown sugar
1 tsp. dry mustard
Scrub ham thoroughly with stiff brush. Place ham in large, deep pan such as a roasting pan and cover completely with cold water. Let soak for at least 12 hours or as long as 24. Preheat oven to 325ºF. Remove ham from pan and discard water. Place ham, fat side up, baking in pan. Cover completely with mixture that is equal amounts apple cider and water. Place pan on lowest rack in preheated oven and cook 2 hours. Do not allow liquid to exceed a quiet simmer; if it starts to boil, reduce oven heat to 300ºF. (Too high a heat will toughen cured meat.) Turn ham over and cook another 2 hours (20-25 minutes per pound total cooking time) or until instant-read thermometer registers 170ºF. Remove ham from oven but leave in the cider-water overnight. The next day, preheat oven to 425ºF. Discard cider-water and remove skin from ham. Sprinkle ground cloves over fat. Blend brown sugar with mustard, adding enough apple cider to make a thick paste. Brush paste over top of ham and bake 20-25 minutes, until ham has a golden glaze. Allow to cool. To serve, slice ham very thin and arrange on large platter. Serves 15-20.
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Country Pork Chops
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Crystal Lappie, Gooseberry Patch
4-6 pork chops
16-oz. box herb stuffing mix
1/2 cup butter, melted
Place pork chops in a shallow baking dish and bake uncovered at 250ºF. for one hour. Prepare herb stuffing mix according to box directions. Remove cooked pork chops from oven and layer the stuffing mix on each pork chop, spoon on melted butter. Place back in oven for additional 15-20 minutes. Serves 4-6.
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Country Roast
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Sandy Peterson, Glen Ellyn, IL
3-lb. beef roast
1 pkg. onion soup mix
10-3/4 oz. can cream of mushroom soup
Place roast on heavy foil. Sprinkle dry soup mixture over roast, spread mushroom soup over top. Wrap tightly with foil. Bake at 325ºF. in roasting pan for 3-1/2 hours. To prepare gravy, add milk to pan drippings, stir well and heat through.
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Country-Style Chicken Kiev
from "Best Recipes from the backs of Boxes, Bottles, Cans and Jars"
1/2 cup fine dry bread crumbs
2 Tbsp. grated parmesan cheese
1 tsp. basil leaves
1 tsp. oregano
1/2 tsp. garlic salt
1/4 tsp. salt
2/3 cup butter (do not substitute margarine)
4 boneless skinless chicken breast halves, about 1-1/2 lbs
1/4 cup white wine or apple juice
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
Heat oven to 375ºF. Combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter, then coat with crumb mixture; reserve remaining melted butter. Place chicken in an ungreased baking dish. Bake for 40-50 minutes, or until chicken is fork tender. Meanwhile, add wine, green onion and parsley to reserved melted butter. When chicken is golden brown, pour butter sauce over chicken . Continue baking for 3 to 5 minutes or until sauce is heated through. Serve with sauce spooned over chicken.
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Country-Style Crockpot Ribs
from Teri
4 lbs. country-style pork ribs
1-1/2 cups BBQ sauce, divided
1/2 cup apricot jam
1 Tbsp. soy sauce
Place ribs in crockpot. Combine 3/4 cup BBQ sauce, jam and soy sauce and pour over ribs. Cover and cook for 8 to 9 hours. Fifteen minutes before serving, add remaining BBQ sauce.
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Country-Style Meatballs
from Amanda
2 lb. meatballs (homemade or frozen)
2 cans cream of mushroom soup ( I use lowfat)
1 soup can buttermilk ( I use lowfat)
1 soup can milk ( I use skim)
2 tsp. Worcestershire sauce
Heat oven to 350ºF. Grease casserole dish. Layer meatballs on bottom (I use the frozen and do this with them frozen). Mix soup, milks and sauce. Pour over meatballs and bake about 45 minutes or until bubbly. Serve over rice or egg noodles.
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Cranberry Pork Chop Bake
from “Casseroles,” by Christie Katona and Thomas Katona
8 pork chops, 1/2” thick
15 oz. can whole berry cranberry sauce
grated zest and juice of 2 oranges
Heat oven to 425ºF. Spray a shallow 2-quart casserole with nonstick cooking spray. Place chops in bottom. In small bowl, combine cranberry sauce, orange juice and zest. Bake 30-40 minutes or until chops are glazed and meat is cooked through. Serves 4-6.
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Cranberry Pork Roast
from the What's for Dinner? message board
3 lb. pork roast
16 oz. can whole berry cranberry sauce
1/2 cup cranberry juice
2 tsp. dry mustard
1/4 to 1/2 tsp. ground cloves
Put roast in crockpot. Mash in a bowl the cranberry sauce, stir in remaining ingredients. Pour over roast. Cover and cook on low 7-9 hours. To make gravy from the juice, skim fat, mix 2 Tbsp. cornstarch and 2 Tbsp. cold water together. Add to skimmed juice and boil until thickened.
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Creamy Lemon-Garlic Chicken & Shrimp Over Linguine
recipe by Linda W.
1 boned and skinned chicken breast half
1/2 lb medium shrimp, 24-30 count
salt and freshly ground black pepper, to taste
1 Tbsp. olive oil
2 tsp. minced garlic
1 Tbsp. fresh lemon juice, or more to taste
2/3 cup fat-free half and half
2 tsp. flour, or more as needed
1/2 lb linguine, cooked and drained
freshly grated Parmesan cheese, for sprinkling
Cut chicken into strips and set aside. Peel and devein shrimp; rinse and drain well. Sprinkle some kosher salt and grind some pepper over chicken strips and shrimp. Heat olive oil in nonstick skillet and add minced garlic. Sauté over medium-high heat for about 30 seconds. Add chicken and lemon juice and cook until chicken is almost white and cooked. Add shrimp, stirring often, until shrimp is pink and chicken is fully cooked. Using a slotted spoon, remove chicken and shrimp. Add fat-free half and half and cook over medium heat, stirring constantly, until slight reduced, adding flour as needed to slightly thicken sauce. Return chicken and shrimp to sauce to warm; pour skillet contents over cooked linguine and sprinkle with Parmesan cheese as desired.
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Crispy Baked Chicken
1 broiler-fryer chicken, cut up
9 oz. bag potato chips, crushed fine
1/4 cup butter
Melt butter. Dip chicken pieces in butter, then roll in potato chip crumbs. Arrange in single layer on baking sheet and bake at 400ºF for 1 hour or until done.
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Crispy Chicken Cutlets
from Taste of Home magazine
4 boneless skinless chicken breast halves
1 egg white
3/4 cup finely chopped pecans
3 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. butter or margarine
1 tbsp. vegetable oil
Flatten chicken to 1/4" thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear. Yield: 4 servings.
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Crispy Garlic & Herb Chicken
recipe by Linda W.
2 chicken breast halves
1 cup 1% low-fat milk
1 Tbsp. lemon juice, or more as needed
1 cup Japanese panko crumbs
1/2 package Lipton's Savory Garlic and Herb soup mix
1/2 tsp. freshly ground black pepper
1 Tbsp. dried parsley
cooking spray
Combine milk and lemon juice, stirring to mix. Let stand for about 5 minutes until thickened to make "buttermilk". (Can substitute vinegar for lemon juice.) Pour over chicken pieces in a Ziploc bag, close bag, and let sit in fridge for at least an hour; up to 8 hours Preheat oven to 350ºF. Remove chicken from fridge. Spray a shallow baking dish with cooking spray and set aside. Combine panko crumbs, soup mix, pepper, and dried parsley in a shallow dish. Remove chicken from buttermilk mixture, draining well. Dip each piece into panko crumb/dried soup mixture, turning to coat well. Place chicken in the baking dish, sprinkle with more of the crumb mixture, and bake in 350ºF. oven for 40-50 minutes, or until juices run clear and topping is browned.
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Crispy Lemon-Tarragon Chicken
recipe by Linda W.
2 boned and skinned chicken breast halves
1/2 cup plain low-fat yogurt
1/2 Tbsp. fresh lemon juice
1 tsp. fresh lemon zest
1/2 tsp. dried tarragon
1/8 tsp. freshly ground black pepper
1/2 tsp. sugar
3/4 cup Japanese panko bread crumbs
1/2 tsp. kosher salt
Combine yogurt, lemon juice, zest, tarragon, pepper, and sugar until well blended. Pour over chicken breasts in a Ziploc bag, seal shut, and squish chicken around in bag to fully coat with yogurt mixture. Marinate in fridge for at least 4 hours. Preheat oven to 375ºF. On a plate, combine panko bread crumbs and salt. Remove chicken from yogurt mix, letting any excess drip off, and dip into the bread crumb mix, making sure to cover well with the bread crumbs. Place in a glass pie plate that's been sprayed with cooking spray. Sprinkle any remaining breadcrumbs over top of chicken, and bake in preheated oven for 30-40 minutes, or until chicken is done and topping is lightly browned.
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Crispy Oven Chicken
from Southern Living magazine
2 cups crushed cornflakes cereal
1 tsp. dried Italian seasoning
1 tsp. salt
1/2 tsp. coarsely-ground black pepper
1/2 tsp. paprika
1/2 cup egg substitute
1/4 cup Dijon mustard
4 boneless skinless chicken breasts, (4 oz ea)
Stir together first 5 ingredients. Whisk together egg substitute and mustard until well blended. Coat all sides of chicken with egg mixture, and dredge in cornflakes mixture. Arrange chicken on a lightly greased wire rack on a baking sheet. Bake at 350ºF. for 20 to 25 minutes or until chicken is done. This recipe yields 4 servings.
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Crockpot Apple-Glazed Roast Pork
4 pound pork loin roast, trimmed
1/4 cup apple juice
salt and pepper to taste
3 Tbsp. firmly packed brown sugar
1 tsp. ground ginger
6 medium baking apples, quartered
Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on LOW 10-12 or until done. Serves 8.
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Crockpot Bacon Chicken Breasts
from Carrie
6 boneless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
1 box stuffing mix
6 slices Swiss cheese
Spray crockpot with cooking spray. Place box of stuffing mix on bottom, add flavor packet. Wrap each frozen breast with 2 slices of bacon. (You can use Canadian bacon slices too for this). Place on top of stuffing mix (this is still dry at this point). Pour can of soup over top chicken. Cook on LOW all day (7-10 hours) or HIGH of 5-7 Hours. 15 minutes before serving place cheese slices on top to melt. No other liquids are needed. The chicken is frozen and quite moist because of that. The soup is right from the can, you don't mix it up or do anything to it. The stuffing is any brand, the bread and the flavor packet.. not made up ahead. The moisture from the chicken creates a perfect stuffing.
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Crockpot Barbecue Pork Chops
from Carrie
2-4 lbs. pork chops
1 bottle barbecue sauce
4-5 carrots
Slice carrots very thinly. Place in bottom of crockpot. Layer pork chops with barbecue sauce between layers. Pour in rest of sauce in. Cook on low 8 hours.
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Crockpot Barbecued Beef
from "Recipe Hall of Fame Quick and Easy Cookbook"
3-4 lb. roast
24-oz. bottle ketchup
1/3 cup barbecue sauce
1/2 cup chopped onion
1/4 cup brown sugar
salt, pepper, chili powder to taste
Trim all fat from roast. Pay dry and place in crockpot. Mix all other ingredients and pour over roast. Cook on low 10-12 hours. Shred with 2 forks.
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Crockpot Barbecued Pot Roast
from Rachael
2-3 pounds chuck roast, bottom or top round
1 tsp. salt
1/2 cup tomato paste
24 peppercorns
1 whole clove garlic, minced
1 small onion, chopped
1 tsp. Worcestershire sauce
Sprinkle salt over the roast and place in crockpot. Mix minced garlic with tomato paste and spread over meat; imbed peppercorns into paste; top with onions and Worcestershire sauce. Cover and cook on LOW 8-10 hours. Serve meat with accumulated gravy and mashed potatoes. Yield: 4 servings.
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Crockpot BBQd Chicken
1 whole chicken, cut up
barbecue sauce to cover chicken
Place chicken in crock pot; pour sauce over. Mix lightly. Cook on low heat 6-8 hours or until chicken is done. Serve over rice or hot cooked noodles.
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Crockpot BBQ Pork with Pineapple
2-3 lb. boneless pork roast
15-16 oz. can crushed pineapple (don't drain liquid)
1 cup ANY bottled red BBQ sauce (or your own homemade version)
1/2 tsp. black pepper (optional)
Cook on LOW in crockpot for about 6-8 hrs. When pork is thoroughly cooked, shred or chop it into small pieces, then mix thoroughly with the cooked pineapple and sauce left in the crockpot. You can add more BBQ sauce if you wish. Make sure entire mixture is coated and heated through, and serve on buns or rolls or stuffed inside pita pockets. You can leave the shredded pork mixture in the crockpot on low for a few hours longer if you wish to serve this at a buffet or a party.
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Crockpot Beef Boogie Woogie
from Gail
1-10 3/4 can cream of mushroom soup
1/2 cup red wine
1 packet beef onion soup mix
1/2 tsp. dried thyme
2 pounds stew meat
8 oz. fresh mushroom, sliced
8 oz. baby carrots
Mix sauce ingredients in crockpot. Add meat, carrots, and mushrooms, and stir. Cook on high 4-6 hours or low for about 8 hours. Before serving add in 1 Tbsp. cornstarch mixed with 1/4 cup water. Serve over noodles or rice.
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Crockpot Beef Stroganoff
from "Better Homes and Gardens Crockery Cookbook"
1-1/2 lbs. beef stew meat, cut into 1" cubes
1 pkg. baby carrots
2 onions, chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice
8-oz. carton sour cream (low fat is fine)
1/2 cup flour
1/4 cup water
Combine all but sour cream, flour and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Discard bay leaf. Combine sour cream, water, and flour in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 30 minutes until thickened and bubbly. Serve over hot cooked egg noodles.
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Crockpot Beef Stroganoff #2
from Lisa
1 lb. stew meat
1 can cream of mushroom soup
4 oz. can mushrooms
1 8 oz sour cream
1 pkg. egg noodles
Put the first three ingredients on low in the crockpot for 6 to 8 hours. While cooking noodles, add sour cream to mixture in crockpot. Serve over noodles. Serves 4.
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Crockpot Beef Stroganoff #3
from Carrie
3 lb beef cubed
2 cans cream of mushroom or 1 each of mushroom and celery
1 pkg. Lipton's Onion dip mix
Do not add any more liquid. Do not leave any out. This makes its own gravy. Put in crockpot. Stir. Cook on low 8 hrs. Can go longer if needed. Serve over rice or noodles. Easy and tastes good.
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Crockpot Beef Tips
from Kimmie
1 lb steak tips cut into pieces
1 package baby bella mushrooms
2 green peppers diced
1 Vidalia onion diced
1 packet zesty Italian dressing
1 can fat free beef broth
1/4 cup balsamic vinegar
2 Tbsp. Worcestershire sauce
Put it all in the crock and cook on low 6 hours. I put it in at 10, shut it off at 4:30 and left it in the crock until dinner at 6pm. Served with egg noodles, and steamed broccoli. Delicious!
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Crockpot Cheddar Meatloaf
from Lisa
1 large egg
3/4 cup milk
4 oz. cheddar cheese, shredded
1/2 cup instant oatmeal
1/2 cup chopped onion
1 tsp. salt
1 pound ground beef
1 1/2 cups ketchup, divided
1/2 cup brown sugar, packed
1 1/2 tsp. prepared mustard
In a bowl, beat the egg and milk. Stir in 1/2 cup ketchup, cheese, oats, onion and salt. Add beef and mix well. Shape into loaf and place in crockpot. Combine remaining ketchup, brown sugar and mustard; spoon over loaves. Cook in crock for 6-8 hours.
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Crockpot Chicken & Dumplings
from Carrie
3 pounds chicken, cut up
1/2 cup chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1" pieces
3 small carrots cut into 1" pieces
2 cups packaged biscuit mix
3/4 cup milk
1 tsp. parsley flakes
Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3-1/2 quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4-1/2 hours. For 5-1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3-1/2 hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3-1/2 quart; 15 to 20 minutes in 5-1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings.
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Crockpot Chicken & Noodles
from Kris
4 chicken breast, skinned and de boned then cut into strips
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. sugar
1/4 cup flour
1/2 tsp. garlic powder
8 oz. sour cream
1 package egg noodles, cooked and drained
Place chicken in bottom of crockpot. Combine soups, sugar, and garlic powder and pour over chicken. Cover and cook on high 3 to 4 hours or on low for 7 to 9 hours. Combine flour and sour cream and stir into cooked chicken mixture. Continue cooking 25 to 30 minutes or until thickened. Serve over noodles cooked according to package directions.
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Crockpot Chicken & Potatoes Dinner
from Carrie
1/4 cup chopped green peppers
1/2 cup chopped onions
1-1/2 cups diced Velveeta cheese
7-8 medium potatoes, sliced
salt and pepper to taste
1 can cream of celery soup
1 soup can milk
3-4 WHOLE boneless, skinless chicken breasts
Place layers of green peppers, onions, cheese and potatoes with salt and pepper in bottom of slow cooker. Place chicken breasts on top, sprinkle with salt. Combine soup and milk and pour into slow cooker, pushing meat into liquid. Cover and cook on HIGH 1 1/2 hours. Reduce temperature to LOW and cook 3-4 hours. Test that potatoes for softness. If not fully cooked tests again about an hour later.
Carrie's Note: I make this on LOW all day long with no problems. I also use frozen chicken so it doesn't get too dry.
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Crockpot Chicken Breasts
from Julie
Small onion, sliced
5-6 chicken breasts or thighs
1/4 cup brown sugar
1 tbsp. soy sauce (I used teriyaki in a pinch)
1/2 cup ketchup
1/4 cup water or orange juice
Place onion slices in bottom of crockpot, layer chicken over onions. Combine remaining ingredients and pour over the chicken. (Don't add a lot of liquid, chicken will make it's own juices). Let cook on High 5-6 hours or on Low 8-9 hours. Serve over rice or noodles.
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Crockpot Chicken Cacciatore
from slowcooker@yahoogroups.com
15 oz. tomato sauce, Italian style preferred
10 oz. fresh mushrooms, sliced Italian seasoning, to taste
4 chicken breast halves without skin
1/2 cup marsala wine, optional
8 oz. pasta, cooked al dente
onion powder, to taste
freshly ground black pepper, to taste
seasoned salt, to taste
garlic powder, to taste
1/2 to 1 lb. baby carrots
Spray crockpot liner with non-stick cooking spray for easy clean-up. Place carrots into bottom of crockpot. Place chicken on top of carrots. Sprinkle generously with seasonings. Put mushrooms on top of chicken. Pour tomato sauce and wine over the top Cook on High for about 1 hour (if you're home to do this-- otherwise, just cook on low for about 8 hours). Then cook on low for 5 to 6 hours. If dish will not be served until later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours. About 15 minutes prior to serving, turn temp back up to high and return chicken to pot.
NOTE: Noodles can be added to the finished recipe as long as they are slightly under-cooked. This will keep for about 1 hour on low temp before getting too mushy.
5 Weight Watchers points per serving
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Crockpot Chicken Friccassee
from Lynda
1 can reduced fat cream of chicken soup
1/2 soup can water (or skim milk)
1/2 cup chopped sweet onions
1 tsp. sweet paprika
1 tsp. lemon juice
2 tsp. fresh rosemary, snipped
2 tsp. fresh thyme, crushed
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 skinless boneless chicken breasts (can be frozen)
Nonstick cooking spray
Chive Dumplings:
3 Tbsp. reduced fat shortening
1 1/2 cup flour
2 tsp. baking powder
3/4 tsp. kosher salt
3 Tbsp. fresh, chopped chives (or 2 Tbsp. dried chives)
3/4 cup skim milk or low fat buttermilk
Spray crockpot with nonstick cooking spray. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on LOW 6-8 hours. About 1 hour before serving prepare dumplings: Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonful onto hot chicken and gravy. Cover and cook on HIGH for 45 to 60 minutes. Serve over hot, cooked no-yolk noodles.
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Crockpot Chicken, Gravy & Stuffing
from Carrie
4 boneless skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 cups Pepperidge Farm Herb Stuffing Mix
1/2 cup melted butter
Salt and pepper to taste
Season chicken breasts with salt and pepper and place chicken breasts in crockpot. Pour chicken broth over breasts. Put one slice of Swiss cheese on each breast. Combine both cans soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 8-10 hours.
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Crockpot Chicken in Gravy
3 boneless skinless chicken breasts
10-3/4 oz. can cream of chicken soup
1/4 cup water
1 cup sliced carrots
1/3 cup chopped onions
1/2 cup chopped red sweet peppers
1/2 cup green peas
1 Tbsp. dried parsley
1/2 tsp. paprika
1/2 tsp. dried thyme
1/8 tsp. black pepper
Mix soup and water, add veggies, mix well. Place chicken on top. Cook on low in crockpot about 5-6 hours, or until chicken is done. Serve hot over cooked rice, cooked noodles, or mashed potatoes.
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Crockpot Country Chicken
6 carrots, sliced
6 celery stalks, sliced
1 whole roaster or fryer chicken (3-4 pounds) or 8-10 pieces or 8 boneless, skinless breast halves
1 can cream of chicken soup, undiluted (or cream soup substitute)
1 envelope dry onion soup mix
1/3 cup white wine (or chicken stock) and 2 Tbsp. cornstarch
Slice vegetables and place at bottom of crockpot. Arrange chicken on top of vegetables. Season with pepper if desired. Spread undiluted soup over chicken. Sprinkle with dry onion soup mix. DO NOT ADD ANY WATER. Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours, until chicken is done. Stir several times. Thirty minutes before serving, mix together the wine and cornstarch until smooth. Remove cover and pour over chicken and stir well. Leave cover off, as this will help sauce to thicken. Stir again and serve over white rice or mashed potatoes. 6-8 servings.
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Crockpot Creamy Italian Chicken
from Carrie
2 lbs. boneless, skinless chicken breasts
1/4 cup butter or margarine, melted
4 oz. cream cheese and chives
10-3/4 oz. can golden cream of mushroom soup
0.7-oz. pkg. Italian dressing mix
1/2 cup water or white wine
angel hair pasta
Cut chicken breasts into strips and put chicken strips into slow cooker. In a separate bowl, mix melted butter or margarine, cream cheese, soup and Italian dressing mix together. Pour mixture over chicken strips and add in white wine or water. Cook on Low for 6 to 8 hours. Serve over cooked angel hair pasta. Serves 4-6.
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Crockpot Easy Roast Beef
2 lb. lean beef roast (rump, top round, sirloin tip)
1 pkg. dry onion soup mix (any brand)
1 cup water
pepper to taste
Mix onion soup mix and water; pour in crockpot. Add beef roast. Baste with soup mix. Cook on low about 8 hours or until tender. Slice when cooled slightly. Makes its own "au jus."
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Crockpot Garlic-Brown Sugar Chicken
from Frozen-assets@yahoogroups.com
1-2 pounds chicken pieces
1 cup brown sugar, firmly packed
2/3 cup white or apple cider vinegar
1/4 cup lemon-lime soda (diet is fine)
1-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. pepper (regular black or cayenne)
Place chicken pieces in crockpot. Mix remaining ingredients, pour over chicken. Cook on LOW setting 6-8 hours. Serve over rice or noodles.
NOTE: I used a whole chicken, then cut it up after it cooked (actually it fell apart and then served with rice).
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Crockpot Hawaiian Pork
3 lb boneless pork loin or sirloin roast, rolled and tied
6 whole cloves
1/2 tsp. nutmeg
1/4 tsp. paprika
1/4 cup catsup
2 Tbsp. orange juice
2 Tbsp. honey
1 Tbsp. soy sauce
2 tsp. lemon juice
1/2 tsp. Kitchen Bouquet
Place roast on rack and broil 15 to 30 minutes, or until brown. Stud meat with cloves. Place roast in Slow Cooker on a meat rack. Sprinkle with nutmeg and paprika. Stir together catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet. Pour over roast. Cover and cook on Low 10 to 12 hours. (High 4 to 6 hours) Remove meat from slow cooker. Thicken juices with 1-1/2 Tbsp. cornstarch and 2 Tbsp. water. Cook on High until thickened.
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Crockpot Herb Pork Roast
4 large garlic cloves, quartered
5 pounds pork roast, boneless
1 tsp. salt
1 tsp. ground thyme
1/2 tsp. sage
1/2 tsp. ground cloves
1 tsp. grated lemon rind
1/2 cup water
3 Tbsp. cornstarch, optional
3 Tbsp. water, optional
Cut 16 small pockets into roast and insert garlic pieces. In a small bowl combine salt, thyme, sage, cloves and lemon rind. Rub mixture into roast. Pour 1/2 cup water into crockpot then add the roast. Cook on low for 9-10 hours. Juices may be thickened for gravy if desired by dissolving the cornstarch in the water. Then set control to high and stir slowly until juices thicken. Serves 8.
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Crockpot Island Kielbasa
from Diane
2 lb. kielbasa, cut into 1/2" pieces or chunks
2 cups ketchup
3/4 cup sugar
1-20-oz. can pineapple chunks and the juice
1/2 green pepper, chunked
2 Tbsp. dried minced onion flakes, optional
hot cooked rice to serve 6-8
Simply combine all, gently stirring to as not to break up the pineapple and cook in the crockpot on Low for 5-6 hours. Serve over hot cooked rice. Serves 6-8.
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Crockpot Kalua Pork
from Dana
1 lean pork butt
2-3 Tbsp. liquid smoke
2 Tbsp. rock salt
Place pork in crockpot. Drizzle with liquid smoke and sprinkle with rock salt. Cover and cook on High for 5-6 hours until meat is fork tender. Remove from crock to a large platter and shred.
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