Putting Your Crock Pot to Work Recipes
Tailgate Soup – yield 12 servings
1 can 16 oz. mixed vegetables
1 can 16 oz. chili beans
1 can 16 oz. corn
2 large potatoes, cooked, cubed (or 2 cans of new potatoes)
1 can 28 oz. tomatoes
1 can 10 ¾ oz. tomato soup
1 cup beef broth
1 small onion, chopped
1 lb. ground beef, browned and drained*
Salt and pepper to taste
Mix all ingredients in slow cooker and cook on low 6 to 8 hours (or High 3-4 hours.)
*May substitute stew meat or round steak, cut into bite size pieces. Note – this makes a large quantity and
must be made in a 6 quart pot or larger for best results.
Calories – 231, fat – 8 g., protein – 15 g., sodium – 736 mg., CHO – 27 g.
1- 16 oz. dry roasted unsalted peanuts
1 -16 oz. dry roasted salted peanuts
1- 12oz. chocolate chips
1 -4 oz. bar German chocolate chopped
2 packages almond bark chopped
Layer in order listed in crock-pot. Cook on low 4 hours. (Tip: Do not stir or remove lid for 3 hours.) Cool
slightly, then stir and drip by spoonfuls onto wax paper to cool. Yield: 30 servings.
Per serving: Calories 330; Calories from Fat 219; Dietary Fiber 4g; Sodium 125mg
TUNA NOODLE CASSEROLE
(Makes 4 servings)
2 ½ cups noodles, dry
1 teaspoon salt
½ cup onions, chopped
1 8 oz. can peas
1 can tuna in water
1 10 oz. can cream of mushroom soup,
½ can water
½ cup almonds
½ cup swiss cheese, shredded
Put ingredients in crock pot in order listed. Cover and cook on High for 3 hours. Stir occasionally.
Per serving: Calories; 9.4 Fat (31.1% calories from fat); 19.6 Protein; 27.4 Carbohydrate; 46 Cholesterol; 952 Sodium. Exchanges: 1 ½ Grain
(Starch); 2 Lean Meat; ½ Vegetable; 1 ½ Fat.
MEXICAN BEEF STEW
4 carrots, cubed
4 potatoes, peeled and cubed
1 onion, quartered
1 ½ lbs. beef stewing meat, cubed
8 oz. can tomato sauce
1 pkg. dry taco seasoning mix
2 cups water, divided
1 ½ Tbsp. cornstarch
¼ tsp. pepper
1 tsp. salt
1. Layer first four ingredients in slow cooker. Add tomato sauce.
2. Combine taco seasoning with1 ½ cups water. Stir cornstarch into remaining ½ cup water until smooth.
Stir into water with taco seasoning. Pour over ingredients in slow cooker.
3. Sprinkle with salt and pepper.
4. Cover. Cook on low 7-8 hours, high 3-4 hours.
5. Serve over rice or noodles
Calories – 487, protein-35 g, fat-24 g, sodium-1424 mg, CHO-33 g.
HURRY-UP CHICKEN & DRESSING
6 (10 oz) chicken breasts-deboned
8 slices Swiss cheese
10 ¾ oz. cream of chicken soup
¾ lb. fresh asparagus – (may substitute fresh broccoli spears)
1 box stuffing mix
1 ½ cups water
¼ cup light margarine
Using cooking spray, coat a large oval slow cooker. Place one layer of asparagus in bottom of the cooker.
Add chicken breasts. Over the chicken place the cheese and then spread soup over the chicken.
Make stuffing according to package directions using the water and light margarine. When the stuffing is
finished place it over the soup layer. Cover and cook on high for six hours.
(Yield: 6 servings)
Calories – 606, protein – 50 g., fat – 25 g., sodium – 1329 mg., CHO – 43 g.
Makes 8 (1 cup) servings
1 cup dried navy beans
4 cups very hot water
1 cup onion, chopped
1 small green pepper, chopped (optional)
2 cups cooked chicken, chopped
2 tablespoons chili powder
¾ teaspoon ground oregano
½ teaspoon garlic powder
Sort and wash beans. Put beans in 2 ½ quart slow cooker. Add hot water, onion, green pepper, and chicken.
Cook on high for 1 hour. Continue to cook 7 to 8 hours on low.
Add chili powder, oregano, and garlic powder. Cook 20 to 30 minutes more on low.
Per serving: Calories 170; Fat 3.5g; Cholesterol 30 mg; Sodium 55 mg; Dietary Fiber 8g; Carbohydrate 19g; Protein 17g.
HOT MULLED CIDER
(Makes 8 servings)
½ cup brown sugar
2 quarts apple cider
1 teaspoon allspice
1 ½ teaspoon cloves
2 sticks cinnamon
Put all ingredients in crock pot except orange slices. Cover and cook on High for 1 hour. Switch to Low and
cook for 6 more hours. ½ hour before serving, add orange slices.
Per serving: 174.7 Calories; 0.4 Fat (2.1% calories from fat); 0.3 Protein; 44.1 Carbohydrate; 0 Cholesterol; 14 Sodium. Exchanges: 2 Fruit; 1
2/3 cup old fashioned oats
1/3 cup all-purpose baking mix
½ tsp cinnamon
½ cup white sugar
½ cup packed brown sugar
4 cups sliced peaches
Lightly grease inside of slow cooker or spray with non-stick cooking spray. Mix dry ingredients together in a
large bowl. Stir in peaches until well blended. Pour into slow cooker. Cover and cook on low 4 to 6 hours.
Top with vanilla ice cream, if desired.
Per serving: 202 calories; 1 gm fat; 48 gm carbohydrate; 74 mg sodium; 2.5 gm fiber.
RICE WITH MUSHROOMS AND ONIONS
(Makes 4 servings)
1 cup converted rice
2 cups water
2 teaspoons salt
3 tablespoons margarine
½ cup fresh mushrooms, clean and coarsely, chopped
1 large onion, peeled/minced
Place all ingredients except mushrooms, onion and 1 ½ tablespoons margarine in slow cooker. Cover and
cook on low for 6-8 hours. Just before serving, melt margarine in a large skillet over medium heat; sauté the
onion until translucent. Add the mushrooms and sauté until all the moisture is gone, about 3-4 minutes. Add
the rice and mix well with the onions and mushrooms. Serve hot.
Per serving: 90.1 Calories; 8.6 Fat (83.5% calories from fat); 0.5 Protein; 3.3 Carbohydrate; 0 Cholesterol; 1170 Sodium. Exchanges: ½
Vegetable; 1 ½ Fat.
CROCKPOT APPLE BUTTER
Makes 32 servings (1 Tbs. per serving)
5-6 large cooking apples, peeled, cored and quartered
¼ teaspoon cloves
¼ teaspoon allspice
1 teaspoon cinnamon
¼ teaspoon salt
Sweetener as desired
Place apple quarters in slow cooker. Add other ingredients by sprinkling across apples. Stir to coat apple
quarters and distribute spices. Cover and cook on low about 12 hours.
To test for doneness, remove a spoonful and hot it away from steam for 2 minutes. It is done if the butter
remains mounded on spoon. Another way is to spoon a small quantity onto a plate. When a ring of liquid
does not separate around the edge of the butter, it is done.
Per serving: 22 calories; < 1 gr. Protein; 6 gr. Carbohydrates; 1 gr. Fiber; <1 gr. Fat; 0 mg. Cholesterol; 3 mg. Calcium; <1 mg. iron; 19 mg.
(Makes 6-8 servings)
1 package (12 oz.) wide egg noodles
1 ½ pounds ground beef or turkey
¼ cup chopped onion
1 jar (28 oz) spaghetti sauce
1 jar (4 ½ oz.) sliced mushrooms, drained
1 ½ teaspoon Italian seasoning
1 package (3 ½ oz) sliced pepperoni, halved
3 cups (12 oz.) shredded mozzarella cheese
3 cups (12 oz.) shredded cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over
medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, mushrooms and Italian seasoning.
Drain noodles. In a 5-qt. slow cooker coated with nonstick cooking spray, spread a third of the meat sauce.
Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice.
Cover and cook on low for 3-4 hours or until heated through and cheese is melted.
Per serving: Calories 393; Protein 38 gr.; Carbohydrates 30; 12 gr. Fat; 525 mg. Sodium
(Makes 8 (1/2 cup) servings)
2 pounds ground beef
1 small onion, chopped
1 small green pepper, chopped
1 teaspoon salt
1 ½ teaspoon chili powder
¼ cup sugar
¼ cup vinegar
3 tablespoons mustard
1 cup ketchup
1 tablespoon Worcestershire sauce
¼ cup rolled oats
Brown ground been in skillet; drain. Put ground beef, onions and green pepper into 2 ½ quart slow cooker.
Add all other ingredients, except rolled oats. Stir well. Cover and cook on low for 6 hours. Stir in rolled oats.
Per serving: Calories 390; Fat 19 g.; Cholesterol 95 mg.; Carbohydrates 25g.; Dietary Fiber 1 g; Protein 29g; Sodium 820 mg.
THREE PACKETS AND A ROAST
One beef roast (chuck, London Broil, round, whatever you prefer)
One brown gravy dry mix
One Italian Dressing dry mix
One Ranch Dressing dry mix
Cut beef into large chunks and place in slow cooker, no need to brown. Tear open three packets of dry
seasoning and pour contents over the raw meat; pour one cup of water over the top. Cover with lid, cook on
low for 8-10 hours (or on high for 5-6 hours). Hint: If your slow cooker is large 6-7 quart capacity, you can
cook a very large roast (cut up!) to serve a big group and have leftovers too. Simply double up on the packets
of dry mix and increase water to 1 ½ cups. *You can add cut up potatoes and carrots with this roast, just place
them in the slow cooker before adding beef.
(Makes 12 servings)
2 (8-oz) packages low fat cream cheese, cubed
1 (10 oz.) frozen chopped spinach; thawed and drained
¾ cup chunky picante sauce
Place cream cheese in crock pot. Cover and heat 30 minutes. Add remaining ingredients and stir to combine.
Cover; heat 30 to 60 minutes until cheese is melted. Serve with raw vegetables or tortilla chips.
Yield: 16 servings, 2 Tablespoons each. Per serving: Calories – 69, fat – 4.5 g, protein – 3 g., sodium – 192
mg., CHO – 3 g.
HERBED TURKEY BREAST
(Makes 12 servings)
5 pound turkey breast, fresh or thawed
2 tablespoons butter or margarine
1 tablespoon soy sauce
1 tablespoon parsley, minced
¼ cup garden vegetable-flavored cream cheese, whipped
½ teaspoon basil
½ teaspoon sage
¼ teaspoon black pepper
¼ teaspoon garlic powder
Place turkey in crock pot. Combine remaining ingredients and brush over turkey. Cover and cook on Low for
8 hours or on High for 4 hours.
Per serving: 285.7 Calories; 13.8 Fat (45.2% calories from fat); 37.4 Protein; 0.3 Carbohydrate; 116 Cholesterol; 206 Sodium. Exchanges: 5 ½
Lean Meat: ½ Fat.
Cheesy Hash Brown Potatoes
2 cans Cheddar cheese soup, undiluted
1 1/3 cups buttermilk
2 Tbsp. butter or margarine, melted
1/2 tsp. Seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 pkg. (32 oz.) frozen cubed hash brown potatoes, slightly thawed
1/4 cup grated Parmesan cheese
1 tsp. Paprika
In crock pot, combine the first six ingredients; stir in hash browns. Sprinkle with Parmesan cheese and
paprika. Cover and cook on low for 4-4 1/2 hours or until potatoes are tender.
Per serving: 389 calories; 25gm fat; 21gm carbohydrates; 536 mg sodium
Makes 8 (1 cup) servings
1 pound lean stew beef
1/4 cup flour
2 (15 oz.) cans tomato sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
2 medium green peppers, cut into strips
1 large onion, cut into strips
4 cups cooked rice
Put stew beef and flour in 2 1/2 quart slow cooker. Stir to coat.
Add tomato sauce, Worcestershire sauce and garlic powder.
Cook on high for 3 hours or meat is tender
Add green pepper and onion. Stir.
Cook on high an additional 30 minutes or until vegetables are crisp-tender.
Serve over hot cooked rice.
Per serving: Calories 300 (calories from fat 60) Total Fat 7g (Saturated Fat 2.5g, Cholesterol 55mg, Sodium
860 mg, Total Carbohydrate 35g, Dietary Fiber 3 g, Protein 22g Sugars, 6g.
Chunky Applesauce in the Slow Cooker
(Makes 5 [1/2-cup] servings)
8 to 10 large cooking apples, peeled, cored and sliced
1/2 cup water
1/2 teaspoon cinnamon
1/2 cup sugar
Put all ingredients in the slow cooker. Stir well
Cover and cook on low 8 to 10 hours.
Per Serving: Calories 240, Total Fat 1g, Cholesterol 0mg, Sodium 0 mg, Total Carbohydrate 62g, Dietary
Fiber 8g, Sugars 53g, Protein 1g,
For Apple Butter…Continue to cook for 6 more hours on low .
1 pound beef flank steak or skinless, boneless chicken breast or pork tenderloin
1green, red, and yellow pepper
1 tsp ground cumin
1 tsp minced garlic (2 cloves)
1 can (15 oz.) pinto or black beans, drained and rinsed
1 pkg. fajita seasoning mix
12-8 oz. flour tortillas
3 fresh tomatoes
1 cup lettuce
¾ cup light sour cream
Trim meat well and cut into 6 pieces, place in slow cooker. Cut vegetables into strips and add to
cooker. Add garlic, cumin, beans and seasoning packet; mix well. Cook on low for 7-8 hours or on high for 4-
5 hours. Just before serving, remove meat from slow cooker and shred. Return to pot and mix well. Warm
tortillas in a microwave oven. Chop tomatoes and lettuce. Use slotted spoon to remove the contests from slow
cooker. Assemble fajitas with toppings of your choice. Serves 6
For beef - 505 calories, 14 g. fat, 1040 g. sodium, 30 g. protein, 64 g. CHO
*Special thanks for all of my Family and Consumer Sciences friends for their contributions, including:
Jennifer Klee, Valerie Holland, Rosie Allen, Kay Kennedy, Jennifer Bridge, Laura Wilson, Diane Mason,
Patty Poor, Melanie Bealmear