Best Recipes...?

for slow cookers/crock pots?





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Cheesy Slow Cooker Chicken








Ingredients


4 boneless, skinless chicken breasts


1 jar Corn, Black Bean Salsa


1/4 cup water


1/4 cup salsa


1 cup shredded cheddar cheese





Directions


Put chicken breasts in slow cooker. Add Corn, Black Bean Salsa, water and salsa. Cover; cook on low 8-9 hours. Add cheese before serving; stir until melted. Makes 4 servings.Best Recipes...?
EASY CROCK POT LASAGNA





1 pound chuck or 1/2 pound chuck


1/2 pound ground turkey


1 tsp Italian seasoning


1 28 oz jar spaghetti sauce (your favorite)


1/3 cup water


8 lasagna noodles


1 4 1/2 oz can mushrooms


1 15 oz carton ricotta cheese (optional)


2 cups shredded mozzarella cheese





Brown meat and seasoning, drain.


Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot.





Layer with beef mixture, sauce and mushrooms.





Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.





Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.





Cover, cook on high 1 hour.





Reduce heat and cook on low 5 hrs.





Yield: 4 servings








CROCK POT MAC %26amp; CHEESE (HEART-ATTACK


MAC)





2 cups elbow macaroni


1 can cream of mushroom soup


1 can cream of celery soup


1 cup milk


1 3 lb brick Velveeta cheese cubed


1 pkg. dried beef shredded


3 hard boiled eggs diced





Toss everything into the crock and let it cook all day! Once you've tasted it, plain old Mac-n-Cheese just won't be as good.


I have changed the original recipe, I precook the macaroni before I add it to the Crock-Pot. 15 minutes before serving, I also add a small bag of frozen peas.
Corned Beef..


Cover with water and add a tablespoon of malt vinegar, 2 tablespoons of golden syrup, a dozen peppercorns and a bay leaf.


Bring to a boil, and reduce heat and let bubble away for hours
My family's favorite crock-pot dish is what we call ';Sherried Beef';.





Combine the following in crock-pot:





1-2 lbs. stew beef


Large can mushroom soup


One large package onion soup mix


1/4 cup cooking sherry (I usually just use water)





Cook all day on low setting, and serve with mashed potatoes and a salad. EASY!





My kids ask for this all the time!
I did this in a crock pot before...it was really gooood!











Onion Soup








3 tablespoons unsalted butter


3 1/2 pounds red onion, thinly sliced on a mandolin


2 teaspoons chopped fresh thyme


1 clove garlic, minced


1 cup dry white wine


6 cups chicken broth, homemade or low-sodium canned


1 teaspoon kosher salt plus more to taste


2 tablespoons Cognac or brandy (optional)


Freshly ground black pepper


Six 1/2-inch slices baguette (French bread), toasted


12 ounces Gruyere cheese, shredded (about 3 cups





In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the Cognac, if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.)





When ready to serve pre-heat the broiler. Heat the soup and divide it evenly among 6 heatproof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Carefully transfer each crock to an under-lining plate. Serve immediately.
Veal Pot Roast





INGREDIENTS:





* veal pot roast, about 3 to 4 pounds


* 2 tablespoons vegetable oil


* salt and pepper


* 3 medium carrots, sliced


* 2 medium onions, cut in quarters


* 4 stalks celery, cut in 1-inch chunks


* 1/4 cup water


* 3 tablespoons butter


* 3 tablespoons plain flour


* 1/3 cup white wine





PREPARATION:


Brown the veal on all sides in the oil in a large skillet. Season to taste with salt and pepper. Put the vegetables into the crockpot; place veal roast on top. Pour the water into the skillet and scrape the bottom.





Cook over a low heat for one minute, then pour over the veal roast. Cover and cook on the LOW for 8 to 10 hours. Remove the meat and the vegetables from the crockpot and keep warm. Melt the butter in a saucepan and stir in the flour. Cook over a low heat until smooth and bubbly. Add the liquid from the crockpot; stirring constantly, cook until thick and smooth. Add the wine and cook for 2 minutes longer. Season to taste with salt and pepper then pour over the veal roast.
Pot Roast


simple..


ingredients


pot roast


potatoes-peeled and cut into chunks


baby carrots


canned whole green beans-optional


can of cream of mushroom


lipton onion soup envelope


soup can of water


place roast in roasting pan, place veggies around roast, mix soups and water and pour over roast and veggies.


Cook in a crock pot for 4-6 hours on low