Slow Cooker Recipes

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YumRoastRoast with Carrots Baby CarrotsSlow Cooker TimeReserve Juice for GravyBrowning SauceServe
Yum
Yum
Roast
Roast
Roast with Carrots
Roast with Carrots
Baby Carrots
Baby Carrots
Slow Cooker Time
Slow Cooker Time
Reserve Juice for Gravy
Reserve Juice for Gravy
Browning Sauce
Browning Sauce
Serve
Serve

Pork Roast

Pork Roast

Baby Carrots

Black Pepper

Garlic Salt

Browning Sauce~Kitchen Bouquet

Chicken and Beef Bouillon Powder

Corn Starch

Instant Mashed Potatoes ( or if you have time you can add ~ Red Potatoes* when you add your baby Carrots) 


Place your Roast in the Slow Cooker season with Garlic Salt and Pepper. Cook on low for 3 hours. Add your Baby Carrots and cook for 2-4 hours depending on the size of your roast.

* Here are a few tips from the USDA on using a Slow Cooker and what their Recommendations are.

Once your Roast and Carrots are done take out of broth and set a side reserve broth for gravy. Remove the netting from your Roast let your Roast rest while you make your Gravy. Pour the juice out of your Slow Cooker into a Sauce Pan. Season your juice with Browning Sauce and both chicken and beef bouillon to taste. I like my gravy with lots of flavor but you may want to add less if you like your gravy a bit on the lighter side. Using your corn startch mix about 1/2 Tsp of corn starch per cup of juice with water to add slowly to your juice to thicken into gravy. Once your gravy is as thick as you like it remove from heat set aside.

* Slice your Roast thin against the grain to insure it is nice and tender. Lay one slice on top of the other on your serving dish. 



Instant Mashed Potatoes

Instant Potatoes

Chicken Bouillon

Water or milk

Right before you are ready to serve your Roast you can whip up your delicious potatoes.


In a medium sized bowl heat your water or milk according to your serving size of potatoes.

Add 1/2 teaspoon of your Chicken Bouillon per Cup of Potatoes.

Mix well making sure all your Bouillon is dissolved.

Reheat your water if necessary. Add your potato flakes mix well if you can see your flakes are not completely dissolved or they are to thin you can add hot tap water if desired.

Taste your potatoes*

I always taste mine to make sure I have enough Bouillon.

The Bouillon for me makes them perfect with out adding butter or milk but you can add them both if you like.

I am always looking for low fat lower calorie ways to make my food taste great even if I am in a big hurry.

* I love instant potatoes when I am in a big hurry which is most of the time of course they make a side dish a snap.

Quick Gravy

3 Cup water

1 1/2 TBSP Chicken or beef bouillon

2 TBSP Corn Starch

In a medium sized bowl mix all ingredients in warm water making sure you dissolve the bouillonand corn starch well. Microwave in 1 minute intervals until thickened. I like my food very well seasoned so if your palette is not as hard to please you can cut back your bouillon to 1 TBSP.

* NOTE to make beef gravy just use beef bouillon but to make pork gravy mix half chicken and half beef bouillon it makes pork flavor.

Slow Cooked Enchiladas

Slow Cooked Enchiladas


2 pounds Ground Beef or shredded Beef, Pork or Chicken

1 Onion Chopped

1 Can 4 1/2 oz chopped green chilies

1 Can mild Green Enchilada Sauce-10 1/2

1 Can Cheddar Cheese Soup-101/2 oz

1 Can Cream of Celery Soup-10 1/2 oz

1 Small Can Black Olives-sliced in small rings

1 Small Package Corn Tortillas

Brown ground beef and chopped onion, pour off excess grease.

In a bowl add the Green Chilies,  Black Olives, Browned Ground Beef with Onions, Cream of Celery Soup and mix well. 

In a separate bowl mix the Enchilada Sauce, the Cheddar Cheese Soup add 1/2 cup water mix well. Place a small amount on the bottom of the Slow Cooker- *this helps to keep the other food from sticking to the bottom. Just enough to cover the bottom. 

Using your Corn Tortillas begin to roll the meat mixture into enchiladas and place along the bottom of the Slow Cooker. Keep layering them until you have rolled all the tortillas. 

Layer your  Enchilada Sauce, and the Cheddar Cheese Soup in between each layer of rolled tortillas.

Cook on low 4 to 6 hours.  In the last 15 minutes before serving, add Cheddar Cheese to the top and serve.

* I like to make double the meat and use half of it for Taquitos. Just place your meat in the Corn Tortilla, roll it up and place on baking sheet. 

bake for 10 -15 minutes on 375 degrees or until they become slightly browned and they will be nice and crunchy.

Slow Cooked Beef with Vegetables

Slow Cooked Beef with Vegetables


1-1/2 Pounds of Beef Roast

1/2 teaspoon of black pepper

2 cloves of garlic

1/2 Envelope of Onion Soup

2 Tablespoons Worcestershire Sauce

1 teaspoon Steak Sauce

3 Carrots diced

2 ribs Celery diced

1 Green Bell Pepper chopped

1 Yellow Onion cut into rings

1/2 Cup Water

1/2 Cup Tomato Sauce

Cut beef into serving sized portions.  Use more beef if you need more than 6 servings.  Brown beef in a small amount of oil.  Place the vegetables into bottom of Slow Cooker.  Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix.  Place on top of your vegetables.  Mix the steak sauce and Worcestershire sauce with about 1/2 cup water and 1/2- cup tomato juice in a bowl,  Pour over the meat.  turn Slow Cooker to low, cover and cook for 7-9 hours.  When ready to serve, remove meat and vegetables from pot with a slotted spoon.  Use the liquid as is or turn Slow Cooker up to high and thicken liquid with a little cornstarch or flour.

As with slow cooking it helps to keep your cooker temperature up if you Keep the Slow Cooker covered as much as possible throughout cooking time.  A Slow Cooker can be used to cook this type of meal for a varied amount of time, depending on your schedule.  It is not important that you take the meat and vegetables out at a specific amount of time.  One or two hours either way usually makes little difference so this recipe is great for flexibility.

Chicken Rice with Cheesy Broccoli


Chicken Rice with Cheesy Broccoli 


3 Boneless Chicken Breast-cut into three strips each or bite sized pieces

1 1/2 Cup Uncooked Rice (Not instant-cooks to fast)

1 can Cream of Broccoli Soup

1 Can Cheddar Cheese Soup

2 Cups Broccoli

1 1/2 Cup Water

2 Table spoons Chicken Boullion 

Paprika

Small amount of cook oil or non stick spray

Mix soup, water, Broccoli and bouillon together reserve for later.

Spray non stick spray or lightly grease bottom of Slow Cooker to prevent sticking.

Add rice on the bottom and layer the chicken on top in the Slow Cooker. 

Pour your soup, Broccoli, water and bouillon mixture over the chicken.

Cook on low heat for 5-8 hours depending on how hot your cooker is

Sprinkle with Paprika before serving.

* Optional you can add 1 1/2 cheddar cheese or Velveeta to the top 10 minutes before serving.




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