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More Great Crockpot Recipes

Updated on September 27, 2017

I am back with even more Crockpot Recipes. I hope everyone enjoys them


Crockpot Cranberry Pork Roast

4 medium potatoes, peeled and cut into 1" chunks

One 3-pound boneless center-cut pork loin roast, rolled and tied

1 can (16 ounces) whole-berry cranberry sauce

1 can (5.5 ounces) apricot nectar

1 medium onion, coarsely chopped

1/2 cup coarsely chopped dried apricots

1/2 cup sugar

1 teaspoon dry mustard

1/4 teaspoon crushed red pepper

Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice.

Serve with the potatoes and sauce.

Serves: 4 to 6.

Crockpot Crazy Standin Up Pork Chops

4 loin pork chops, lean

2 md onions , sliced

1 ts butter

salt and pepper to taste

spices of your choice

Stand chops in crockpot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top, and cook on LOW heat for 6 to 8 hours, or until chops are tender and onions are done. The result is moist, tender chops with a deep brown color as if broiled in the oven.

Yield: 4 servings

Crockpot Cream Cheese Chicken

1 frying chicken, cut up

2 tablespoons melted butter or margarine

salt and pepper to taste

2 tablespoons dry Italian salad dressing

1 can condensed mushroom soup

6 ounces cream cheese, cut in 1" cubes

1/2 cup sauterne wine or sherry

1 tablespoon onion, minced

Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 - 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce.

Crockpot Cream of Sweet Potato Soup

3 sweet potatoes, peeled and sliced

2 c chicken bouillon

1 ts sugar

1/8 ts each ground cloves and nutmeg

salt to taste

1 1/2 c light cream, half-and-half, or milk

Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart.

Crockpot Creamy Chicken Dinner

4 boneless/skinless chicken breasts seasoned with garlic powder, onion powder and season salt

1 large can cream of chicken soup

2 cans cream of mushroom soup

3/4 c frozen cut carrots

3/4 c frozen green beans

Dump it all in the crockpot and cook it about 7 hours on low. Add 2 cups of minute rice to it the last 5 minutes before dinner.

Crockpot Creamy Hash Browns

1 2-lb pkg frozen cubed hash brown potatoes

8 oz shredded or cubed Velveeta

16 oz sour cream

1 can cream of celery soup

1 can cream of chicken soup

1 lb bacon, cooked and crumbled

1 lg onion, chopped (optional)

1/4 C butter or margarine, melted

1/4 tsp pepper

Place potatoes in an ungreased crockpot. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).

You can serve it with biscuits and fruit salad.

Crockpot Creamy Red Potatoes

2 lbs small red potatoes, quartered

2 (8 oz) pkgs. cream cheese, softened

1 can cream of potato soup, undiluted

1 envelope ranch salad dressing mix

Place potatoes in crockpot. In a small bowl, beat cream cheese, soup and salad dressing, mix. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender. Also add about a tablespoon of milk.

Crockpot Creamy Spinach Noodle Casserole

8 ounces dry spinach noodles 2 tbsp. vegetable oil 1 1/2 cups sour cream 1/3 cup all-purpose flour 1 1/2 cups cottage cheese 4 green onions, minced 2 tsp. Worcestershire sauce 1 dash hot pepper sauce 2 tsp. garlic salt Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil. Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined. Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours. Serve alongside baked or roasted chicken. Makes approximately 5 side servings.

Crockpot Creole Black Beans

1 to 2 pounds smoked sausage, cut into 1" slices

3 15 oz cans black beans, drained

1 1/2 cups onions, chopped

1 1/2 cups green pepper, chopped

1 1/2 cups celery, chopped

3 cloves garlic, minced

2 teaspoons leaf thyme

1 1/2 teaspoons leaf oregano

1 1/2 teaspoons white pepper

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 chicken bouillon cube

5 bay leaves

1 can 8-oz. tomato sauce

1 cup water

hot boiled rice

Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot.

Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves.

Serve over cooked rice.

Serves 6 to 8.

© 2008 Mike Bouska


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