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Category: Crockpot & Slow Cooker Recipes

Beef Roulades
1-1/2 pounds round steak, 1/2 inch thick
4 slices bacon
3/4 cup diced celery
3/4 cup diced onion
1/2 cup diced green pepper
1 can or jar (10 oz.) beef gravy

Cut steak into 4 serving pieces. Place bacon slice on each piece of meat. Mix celery, onion and green pepper; place about 1/2 cup of mixture on each piece of meat. Roll up meat; secure ends with wooden sticks. Place in crock-pot. Pour gravy evenly over steaks to thoroughly moisten. Cover and cook on low setting for 8-10 hours. Skim off fat before serving.

Tried this recipe. We loved it!
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Source: Nancy Carol Elder

Crock Pot Red Beans
1 lb red kidney beans — soaked overnight in water
1 1/2 c brown rice
16 oz tomato, stewed
1 ham hock (optional)
1 tsp basil
1 tsp thyme
1 onion, chopped
2 garlic clove or 1/4 tsp garlic powder
White pepper — to taste
Salt — to taste

I put everything in the crock pot at the same time, except for the rice. Turn on high for 4 hours, then on low for 6 hours. During the last 1 1/2 hour, put in the rice. The final ingredient is about 1/2 cup of white wine. You can add this whenever. It is optional, of course. My husband really likes it spicy so he adds 1/8 tsp red pepper. Enjoy!
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Source: Courtesy of Chet Day’s Health & Beyond Online

Pritiken’s Potato Stuffed Cabbage
1 head cabbage
5 lb potatoes — peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper — ground
2 egg whites
1 can tomatoes (28 oz)
1 apple — peeled and sliced
1/4 tsp ginger, dried — ground

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbs. of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.
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Source: Courtesy of Chet Day’s Health & Beyond Online

Crock pot recipes are perfect for football Sunday. When you wake up in the morning, just set up the crock pot with your favorite appetizer, barbecue or Sunday dinner and it will be ready to eat before, during or after the game. The last thing you want to be doing while the game is on is slaving over a hot stove while the shouts of your family and friends can be heard in the next room. So put your feet up and enjoy the party, while you smell the food cooking by itself in the kitchen, with these easy crock pot recipes for football Sunday.

Easy Crock Pot Sloppy Joes

What you need:

* 2 lbs ground chuck * 12 oz jar chili sauce * 1 medium onion, diced * 1/2 c green pepper, diced * 1 celery stalk, diced * 2 T sweet pickle relish * 1 T Worcestershire sauce * 1 t salt * 1/8 t black pepper * 1/8 t garlic powder * red pepper flakes per taste (optional)

What you do:

* Brown ground beef in a large skillet with onion, celery and green pepper; drain. Place ground beef and vegetables into a 3.5 or larger crock pot. Add remaining ingredients and mix. Cook on low for 4 hours. Serve on hamburger buns.

Spicy Crock Pot Country Style Ribs

What you need:

* 3-4 lbs country style pork ribs * 1 package fajita seasoning mix * 1 c water * 1 large onion, sliced * 1 garlic clove, minced * 2 T olive oil * 1 t beef bouillon granules * 1 t red pepper flakes (optional)

What you do:

* Heat oil in a large skillet. Place ribs on a large plate and rub with fajita seasoning (save excess seasoning that remains on plate). Place ribs in skillet and sear over high heat 1-2 minutes per side or until browned. Place ribs in bottom of a 3.5 or larger crock pot. Top ribs with onion. In a small bowl, combine water, garlic, bouillon granules, excess fajita seasoning and red pepper flakes and mix. Pour mixture over ribs. Cook on low for 7-9 hours, or until desired tenderness.

Spicy Bean Dip

What you need:

* 15 -16 oz can refried beans * 4 oz sharp cheddar cheese, shredded * 1 c picante sauce * black olives, sliced (optional)

What you do:

* In a small crock pot, mix together refried beans, cheddar cheese and picante sauce. Cook on low heat for 2 hours or until cheese is melted and bean dip is heated through. Top with sliced black olives. May double ingredients for larger portions.

Reggie is an amateur cook and webmaster of Easy Breezy Recipes. For quick and easy recipes, cooking articles and food related links, visit http://www.easybreezyrecipes.com

Many traditional recipes can be converted to a slow cooker recipe by reducing the liquid by 50 percent and increasing the cooking time. As a guideline 1 hour in the oven equals about 6 to 8 hours on LOW in the slow cooker.

I have read a quote which likens a slow cooker to a plug-in 1950s housewife but without the gingham and Tupperware. As a single parent with 3 hungry boys to feed, coming home from a long day at work to a prepared meal sounds like a dream come true!

Crock Pots have certainly gained popularity in recent times and the delicious recipes are healthier and tastier than a fast food alternative. I also love that when you prepare a larger serving there is enough for 2 or more meals. The extras can be used for lunches the next day, reheated the next night or frozen for when you need to have something on the table quickly. It can also be a blessing in the summer months as your kitchen will not be heated up as when you use the oven.

Buying a Crock Pot is like going to a candy store. Obviously size and price are important factors. Consumer organisations like Consumer.org.nz and Choice.com.au often complete reviews on current brands and models giving you some unbiased advice on what to look for when choosing a slow cooker.

There are so many fantastic recipes available. This method of cooking is ideal if you are on a budget as well as many cheaper cuts of meat can be made extremely tender when cooked this way. I recommend preparing the ingredients in the bowl the night before. Just cover the bowl with the lid or cling film and pop in the fridge. In the morning you just set and forget until you get home to the mouth watering aromas.

Ideal ingredients/recipes include lamb shanks, silverside, osso bucco, casseroles, soups, and roasted meats, root vegetables such as carrots, parsnips, potatoes, celeriac, onions, swede, beans and lentils.

Food Safety Hints:

For safety, dried kidney beans should be cooked at boiling point for at least 10 minutes beforehand to destroy toxins that would otherwise survive the lower temperatures of a crock pot.

If there’s a power failure while you’re out and your meal’s cooking, throw it out – it may be unsafe to eat. Don’t reheat leftovers in a slow cooker. Use a microwave, stove top or oven.

Once your food is cooked, and the slow cooker is turned off – don’t leave it in the slow cooker for too long. Food needs to be kept hotter than 60°C (or cooler than 5°C) to avoid harmful bacteria growth.

Melissa Gillespie is a writer living in Brisbane Australia. Melissa writes articles for http://www.foodlovers.co.nz and a range of other clients.

Crock Pot Bavarian Pot Roast
3 to 4 lbs pot roast (organic or free range if possible)
1 teaspoon vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 medium apples — cored and quartered
1 small onion — sliced
1/2 cup apple juice or water
3 tablespoons flour (up to 4 tbs.)
3 tablespoons water (up to 4 tbs.)
Serves 6 to 8

Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, pepper, and ginger. Insert cloves in roast. Place apples and onions in Crock Pot and top with roast (cut roast in half, if necessary, to fit easily). Pour in apple juice. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Remove roast and apples to warm platter. Turn Crock Pot to High setting. Make a smooth paste of the flour and water; stir into Crock Pot. Cover and cook until thickened.
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Source: Courtesy of Chet Day’s Health & Beyond Online

Crock Pot Barbeque Chicken
1 frying chicken , cut up (organic or free range if possible)
1 can tomato soup, condensed
3/4 cup onion, chopped
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 tsp. salt
1/4 tsp. sweet basil
1/4 tsp. thyme

Place chicken in crock pot. Combine all other ingredients and pour over chicken. Cover and cook on low for 6 to 8 hours.
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Source: Courtesy of Chet Day’s Health & Beyond Online

Country-Crock Chicken Soup
2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/4 tsp. leaf thyme
3 Tbsp. dry parsley flakes
1 pkg. frozen peas (10 oz.)
2-1/2 to 3 lb. whole fryer chicken
4 c. water or chicken brother
1 c. noodles

Place all ingredients in crock pot, except noodles, in order listed. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to crock pot. Add noodles. Turn to HIGH. Cover and cook 1 hour.
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Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at ruthhappycook@msn.com .

No doubt about it, Boston is famous for its fabulous baked beans recipes. Here are three ways to enjoy this classic comfort food.

Classic Boston Baked Beans

The characteristic flavor of Boston beans is created by long, slow baking in a sweet molasses-based sauce richly flavored with bacon or salt pork, and the result is pure baked bean heaven.

Ingredients

- 2 cups navy beans
- 1/2 pound bacon, diced
- 1 onion, diced
- 1/3 cup molasses
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar

Soak beans overnight in cold water. The next day, drain soaking water and cover beans with fresh water. Bring to a boil and simmer for 30 minutes. Drain and reserve the liquid. Combine beans with bacon and onion in a large oven-safe pot. In a separate bowl combine molasses, salt, pepper, mustard, ketchup, brown sugar, and Worcestershire sauce with one cup of the reserved liquid; stir to mix thoroughly, then add to beans and mix well.

Cover pot (use aluminum foil if pot has no lid) and bake at 300 degrees for 3 hours, checking occasionally and adding from the remaining reserved liquid as necessary to keep the mixture from drying out. When the mixture has baked for three hours, remove from oven and stir well, adding from the reserved liquid as necessary. Re-cover the pot and return to the oven to bake for another hour, then remove lid or foil and bake uncovered for 30 minutes.

Boston Baked Beans – Crockpot Version

Baked beans are a natural for crockpot cooking. Just put the beans to soak before you go to bed, drain and add them to the crockpot in the morning, and come home to a delicious meal!

Ingredients:

- 2 pounds Navy or Great Northern beans
- 1 medium onion, chopped
- 6 strips of bacon, cooked crisp and crumbled
- 1 teaspoon mustard
- 1/2 teaspoons ground cloves
- 1 cup molasses
- 1/2 cup dark brown sugar, packed
- 1 teaspoon salt

Soak beans overnight. In the morning, drain beans and set aside. Mix all remaining ingredients together and pour into slow cooker, then add beans and enough water to cover. Stir well. Set cooker to low and cook for 10-12 hours.

Super Short Cut Boston Baked Beans

If you crave that classic baked bean taste but don’t have time for hours of baking or crockpot cooking, try this shortcut version. You’ll be enjoying this dish in under an hour!

Ingredients:

- 1 large onion, sliced thin
- 3 slices bacon, finely chopped
- 1 teaspoon onion powder
- 2 large (28 oz) cans of Pork and Beans
- 1 tablespoon molasses or maple syrup
- 1 cup ketchup
- 1 teaspoon mustard
- 1/3 cup of prepared BBQ sauce

Saute the bacon and onion together in a frying pan until the bacon is crispy and the onion is softened. In large dutch oven or baking dish, combine molasses, ketchup, mustard, BBQ sauce, and onion powder. Add bacon, onions, and beans and stir. Bake uncovered at 350 degrees for 30 minutes.

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Slow cookers can be your best friend, especially if you don’t own a grill as it will allow you to cook some meat of great BBQ quality. The secret to flavorful slow cooker meat resides in the preparation work that is often required, which usually include searing the meat on all sides or pre-cooking it in an oven at high temperature. This assists in forming a flavorful crust or bark on the outside of your meat, resulting in tons of favors and awesome textures. These two ribs recipes are guaranteed to be a crowd pleaser:

Super easy slow cooker barbecue ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 4 pounds of pork baby back ribs with salt and pepper to taste. Please the meat in a shallow baking pan and brown in the oven for 30 minutes, flipping them after 15 minutes. Drain the fat off the pan. In a medium bowl mix 2 cups of ketchup, 1 cup of chili sauce, ½ cup of packed brown sugar, 4 tablespoons of vinegar, 2 teaspoons of oregano, 2 teaspoons of Worcestershire sauce, 1 dash of your favorite hot sauce (or more if you want more heat) and more salt and pepper. Place the ribs in a slow cooker and pour the sauce over, ensuring a good coating on all sides. Cover and cook on lowest setting for 6 to 8 hours, or until they have reached your desired tenderness.

Ultimate amber ale slow cooked ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 1 full rack of pork ribs with salt and pepper and brown in the over for 30 minutes, turning once after 15 minutes. Drain the fat from the pan after the time is over. In a medium bowl, mix 1 cup of ketchup, 2 cups of your favorite BBQ sauce (see my other articles for recipes), ½ cup of packed brown sugar, 4 tablespoons of oregano, 2 teaspoons of Worcestershire sauce, 1 teaspoon of chili flakes and some more salt and pepper (to taste). Place the ribs in the slow cooker and pour the sauce mixture on top, turn to coat. Pour ¼ of a bottle of an amber beer of your choice (or any ‘red’ beer also works) over the ribs, cover and cook on the lowest setting for 6 to 8 hours (the longer the more tender the ribs will be). For added sweetness, sprinkle some brown sugar over the ribs right before they are ready.

There you go, two great bbq ribs recipe that are packed with BBQ flavors but don’t require any grilling.

For more great tips, recipes and flavorful ideas please visit my website by clicking here.

Sophie G. Hart

Smothered Steak
1 1/2 pounds round steak, cut in strips
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 large onion, sliced
1 green pepper, sliced
1 pound can tomatoes
1 (4-oz.) can mushrooms, drained
2 tablespoons molasses, optional
3 tablespoons soy sauce
1 (10-oz.) pkg. frozen green beans, French-style, optional

Put steak strips, flour, salt and pepper in crock pot. Stir well to coat steak. Add all remaining ingredients. Cover and cook on high 1 hour then turn to low for 8 hours.

Serving Suggestion: Serve over rice or noodles.

Easy to prepare and tastes good!
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Source: Nancy Carol Elder

Rob’s Veggie Chili
Olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans you like – chickpeas work well too)
1-1.5 C. picante sauce (Shotgun Willie’s green sauce — very hot — works well)
Salt to taste
Grated cheddar, if desired
Cashew nuts, if desired

Saute onions in the olive oil. Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

NOTE: I didn’t have room in my crock pot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crock pot.
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Source: Courtesy of Chet Day’s Health & Beyond Online

Crock Pot Spicy Chicken Wings
3 tablespoons vinegar
24 chicken wing drummettes
1/4 cup hot pepper sauce — or less
1/2 cup melted butter
1 package Hidden Valley Ranch dry salad dressing mix

Preheat oven to 350 degrees. Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in your crock pot in a single layer. Pour mixture over wings. Sprinkle with dry dressing mix. Sprinkle with paprika if you like. Cook on LOW 4 to 5 hours.
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Source: Courtesy of Chet Day’s Health & Beyond Online

Crock Pot Cashew Chicken
6 boneless skinless chicken breast halves, cut into 1″ strips
4-5 mushrooms, sliced
3 green onions, sliced into 1/2″ pieces
1/4 cup soy sauce
2 tsp grated gingerroot
1/2 cup chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz) can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup chinese pea pods
2 tbs cornstarch
3 tbs water
Cooked rice

Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce, ginger, broth, salt and pepper. Cover and cook on low about 4 hours. Add bamboo shoots, cashews and pea pods. Turn control to HIGH. In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in cooker. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once. Serve over cooked rice.
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Source: Courtesy of Chet Day’s Health & Beyond Online

Crock Pot Cabbage Rolls
12 large cabbage leaves
1 pound lean ground beef or lamb
1/2 cup cooked rice
1 (6 oz.) can tomato paste
3/4 cup water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.
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Source: Courtesy of Chet Day’s Health & Beyond Online

Crock Pot Apple Butter
7 cups applesauce, unsweetened
2 cups apple cider
1 1/2 cups honey
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice

In a crock pot, mix all ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. Makes 4 pints.
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Source: Courtesy of Chet Day’s Health & Beyond Online

Cauliflower and Potato Curry
4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
1 pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt
1 big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)

Add all ingredients to a crock pot and cook on low for approximately six hours. If you’re adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water.
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Source: Courtesy of Chet Day’s Health & Beyond Online

Bar-B-Q Beef
3 pounds chuck roast, cut in cubes
1-1/2 cups onion, chopped
6oz. tomato paste
1/2 cup brown sugar
1/4 cup vinegar
1-1/2 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Place all ingredients in crock-pot. Cook on low heat for 8 hours.

Great recipe from a local T.V. station!
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Source: Nancy Carol Elder