What is Your Best Crock Pot Recipe?!?

Anything is Fine and Thanks in Advance!!!What is Your Best Crock Pot Recipe?!?
Beef Roast with Sour Cream Gravy





1 (3 pound) chuck or pot roast


2 tablespoons all-purpose flour


1 teaspoon salt


1/4 teaspoon pepper


1 tablespoon oil


1/4 cup water


1 tablespoon vinegar


1 teaspoon dill weed


5 or 6 small potatoes


5 or 6 carrots


1/2 teaspoon salt


1 large onion


1 tablespoon all-purpose flour


1 cup sour cream


1 teaspoon dill seed





Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot. Add water and vinegar. Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt. Cook on LOW for 10 to 12 hours or on HIGH for 6 hours.





To make gravy, pour off 3 tablespoons drippings, add 1 tablespoon flour and heat. Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add sour cream and 1 teaspoon dill weed. Heat to boiling





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Macaroni and Cheese





8 ounces elbow macaroni, cooked and drained


4 cups (16 ounces) shredded sharp Cheddar cheese, divided


1 (12 ounce) can evaporated milk


1 1/2 cups milk


2 eggs


1 teaspoon salt


1/2 teaspoon black pepper





Place the cooked macaroni in a 3-1/2 quart or larger crock pot that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.





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Roast with Noodles





1 (2 to 3 pound) beef roast


1 can golden cream of mushroom soup


1 soup can water


4 ounces uncooked noodles


Salt and pepper, to taste





Season roast and brown on both sides in a skillet.





Put roast in the crock pot. Pour soup over the roast and add water. Cover and cook on HIGH until it is simmering. Turn to LOW and cook for 4 to 6 hours.





About 15 minutes before serving, add noodles to bottom of crock pot and cook on HIGH.





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Burgandy Stew %26amp; Herb Dumplings





Stew


2 lb boneless beef bottom or top round, cut into 1-inch pieces


4 medium carrots, cut into 1/4-inch slices (2 cups)


2 medium stalks celery, sliced (1 cup)


2 medium onions, sliced


1 can (14.5 oz) diced tomatoes, undrained


2 jars (4.5 oz each) Green Giant® sliced mushrooms, drained


3/4 cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)


1 1/2 teaspoons salt


1 teaspoon dried thyme leaves


1 teaspoon ground mustard


1/4 teaspoon pepper


1/4 cup water


3 tablespoons Gold Medal® all-purpose flour


Dumplings


1 1/2 cups Original Bisquick® mix


1/2 teaspoon dried thyme leaves


1/4 teaspoon dried sage leaves, crushed


1/2 cup milk





1. In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.


2. Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).


3. In small bowl, mix water and flour; gradually stir into beef mixture.


4. In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.


5. Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.





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Chicken with Rosemary, Apples and Onions





Ingredients


2 cups sliced onions


2 apples, peeled, cored and sliced


2 pounds cut up chicken pieces (with bone), with or without skin


1/2 teaspoon salt


1/4 teaspoon ground black pepper


2 tablespoons chopped fresh rosemary leaves


1 cup reduced-sodium chicken broth


1/2 cup cream of celery soup


2 cups cooked rice (white or brown)


Directions


Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.





In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.





Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.





Serve chicken, sauce, apples, and onions over rice.





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Garlic and Mushroom Beef Roast





1 boneless beef rump or tip roast (3- to 4-lb)


1 teaspoon salt


2 cloves garlic, finely chopped


8 oz small whole fresh mushrooms


1/2 cup sun-dried tomatoes in oil, drained, chopped


1/2 cup reduced-fat Italian dressing





1. Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides.


2. Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker.


3. Cover; cook on Low heat setting 9 to 11 hours.


4. Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef.What is Your Best Crock Pot Recipe?!?
yummy....I had to star this question to keep all these recipes....I won't use most of them for months....it's too hot for big dinners this time of year.








Here is my chili recipe





1 lb lean ground beef


1 can rotel tomatoes and chilies


1 can mrs grimes chili beans


1 sm (8 oz) can tomato sauce


onion (bout half of a small to med one)


5 Serrano peppers


salt, pepper, garlic


red pepper, chili powder





brown beef, drain fat, mix all in crock pot and cook on low at least 8 hours (but it can cook up to 12 hours) I remove the Serrano's and throw away before serving, but if you like spicy you can remove steam before cooking and leave in





I like to serve with Fritos and cheese, makes 4 BIG bowls
I make a killer pot roast in mine. Here's the recipe:





CROCKPOT POT ROAST





1 (3-4 pound) blade cut chuck roast


2 teaspoons kosher salt


2 teaspoons of your favorite seasoning or dry rub


Vegetable oil


1 medium onion, chopped


5 to 6 cloves garlic, smashed


1-2 cans (8 oz) tomato juice or V-8


1/2 cup balsamic vinegar


1 cup cocktail olives, drained and broken


1/2 cup dark raisins


Carrots (baby carrots or approx. 1” chunks of peeled carrots)


Potatoes, cubed (approx. 1”) (waxy potatoes like Yukon Gold or redskin)





Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Place half of the potatoes and carrots in the crock pot. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan and place in crock pot and cover with remaining carrots and potatoes. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid slightly. Pour the sauce over everything and cook on low for 8 hours. Slice meat thinly, or pull apart with a fork. Serve with sauce and a nice crusty bread. Leftovers – if you have any – will be even more delicious the second day.





Feel free to add any veggies you prefer, such as turnips or parsnips instead of or in addition to carrots and potatoes. Veggies like green beans, corn or peas can be added for the last hour or so of cooking.





My recipe is modified from the original recipe by Alton Brown “Good Eats” and can be found at http://www.foodnetwork.com/food/recipes/…
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Slow Cooker Chicken Dinner





6 medium red potatoes, cut into chunks


4 medium carrots, cut into 1/2 inch pieces


4 boneless, skinless chicken breast halves


1 (10.75 ounce) can condensed cream of chicken soup, undiluted


1 (10.75 ounce) can condensed cream of mushroom soup, undiluted


1/8 teaspoon garlic salt


2 tablespoons mashed potato flakes (optional)





Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.





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Slow-Cooker Pork and Apple Curry





2 pounds boneless pork loin roast, cut into 1-inch cubes


1 medium tart apple, peeled and chopped


1 small onion, chopped


1/2 cup orange juice


1 tablespoon curry powder


1 teaspoon chicken bouillon granules


1 garlic clove, minced


1/2 teaspoon salt


1/2 teaspoon ground ginger


1/4 teaspoon ground cinnamon


2 tablespoons cornstarch


2 tablespoons cold water


Hot cooked rice


1/4 cup raisins


1/4 cup flaked coconut, toasted





In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. Serve over rice if desired. Sprinkle with raisins and coconut.





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Slow Cooker Chili





1 pound ground beef


3/4 cup diced onion


3/4 cup diced celery


3/4 cup diced green bell pepper


2 cloves garlic, minced


2 (10.75 ounce) cans tomato puree


1 (15 ounce) can kidney beans with liquid


1 (15 ounce) can kidney beans, drained


1 (15 ounce) can cannellini beans with liquid


1/2 tablespoon chili powder


1/2 teaspoon dried parsley


1 teaspoon salt


3/4 teaspoon dried basil


3/4 teaspoon dried oregano


1/4 teaspoon ground black pepper


1/8 teaspoon hot pepper sauce





Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.


Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.


Cover, and cook 8 hours on Low.





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Slow Cooker Pizza Stuff





1 1/2 pounds ground beef


1 (8 ounce) package rigatoni pasta


1 (16 ounce) package shredded mozzarella cheese


1 (10.75 ounce) can condensed cream of tomato soup


2 (14 ounce) jars pizza sauce


1 (8 ounce) package sliced pepperoni sausage





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.


In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.


Cook on Low setting for 4 hours.





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Ever try these? I know you're an AllRecipes fan, which is where I got this recipe, but I made them a couple of weeks ago, and they're delicious...





***Sour Cream Pork Chops***





6 pork chops


salt and pepper to taste


garlic powder to taste


1/2 cup all-purpose flour


1 large onion, sliced 1/4 inch thick


2 cubes chicken bouillon


1 cup boiling water


2 tablespoons all-purpose flour


1 (8 ounce) container sour cream








DIRECTIONS


Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.


Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.


After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
This stew recipe has been a favorite for years!





3-4 lb beef roast, cubed, 1- 48 oz can tomato juice or V8, 1- envelope onion soup mix, 3 peeled and chunked carrots, 4 peeled and chunked potatoes.


Put the beef in the crock and sprinkle soup mix on top. Pur the juice over, than put in the carrots and potatoes. Cook on low 6-8 hours.


Optional- thicken with a flour %26amp; water paste a half hour before serving, and add a drained can of peas.





Or mix the following %26amp; pour over chicken pieces:


1 c. brown sugar, 2/3 c. vinegar, 1/4 c. 7-up, 3 T minced garlic, 2 T soy sauce, 1 t. pepper. Cook on high 4 hours or low 8 hours. The aroma will heve you drooling!~
I like diced beef, potatoes, carrots, corn starch, onions and stew tomatoes.
look up a beef strogganof recipe. its the best! :]
i love cottage roll.serve with cabbage and potatoes