Search Results : slow cooker

Jul 082016
 

Another great recipe for small slow cookers. I’ve found that since I’m only cooking for two now, the small slow cookers are wonderful for training myself to stop cooking for an army. I still love loading up my 6-quart slow cooker and having tons of leftovers for future meals and to freeze, but sometimes it’s nice to just have a small meal with less cleanup.

On occasion, I’ve started to make this recipe only to find that my ketchup has disappeared. Honest, I never remember using the last of it. Undaunted, I replace the ketchup and brown sugar with 1/3 cup of BBQ sauce and it’s just as good.

If you don’t like peppers, you can replace them with any vegetable you think would taste good with ketchup and brown sugar. I’ve tried zucchini and squash, both were pretty good. Fresh, thick sliced tomatoes were wonderful. Green beans and potatoes were my favorite substitutions. If you decide to use potatoes, I suggest sticking them on the bottom with the onions on top of the pork chops.

Slow Cooker Rancher's Pork Chops
Write a review
Print
Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 2 slices bacon, cooked crispy and crumbled
  2. 2 pork chops
  3. 1 small onion, sliced
  4. 2 green bell peppers, sliced
  5. 1/4 cup ketchup
  6. 2 Tablespoons brown sugar
Instructions
  1. Cook bacon in skillet until crispy. Allow to cool, crumble and refrigerate for later.
  2. Brown pork chops in bacon grease for about a minute on each side.
  3. Place onion slices in bottom of 1.5 quart crock. Might fit in a 1 quart. Works well in a 2 quart. Place pork chops on top of onions then peppers on top of pork chops.
  4. Mix together ketchup and brown sugar, pour over peppers in crock.
  5. Cover and cook for 6-8 hours on low.
  6. Add crumbled bacon before serving.
Notes
  1. Don't like peppers? Omit or replace!
Kryson's Kreations http://krysonskreations.com/
Slow Cooker Ranchers Pork Chops

May 292016
 

Spaghetti is an easy meal for my husband to take to work with him, so I make quite a bit of it. With my current obsession with the crock pot, I decided to see what would happen if I added the uncooked noodles directly to the slow cooker and cooked them with the sauce. I expected to wind up with a gooey, nasty mess but was shocked to find that it turned out great. The noodles were plump and filled with flavor.

I haven’t found a jarred spaghetti sauce that I like, they’re all too sweet or bland, so I played around with tomato sauce and spices until I came up with something that I thought tasted pretty good. Not sweet, tons of tomato flavor and just a tad spicy. If you like the jarred sauce, you can always replace the tomato sauce, tomatoes, tomato paste and spices with an equal amount of your favorite sauce. That should be somewhere around 85 ounces of sauce.

Slow Cooker Spaghetti
Serves 10
Write a review
Print
Cook Time
4 hr
Cook Time
4 hr
Ingredients
  1. 2 pounds Italian pork sausage or hamburger or a pound of each
  2. 3-5 cloves garlic, minced
  3. 2 cups chopped onions
  4. 16 ounces (2-3 cups) sliced fresh mushrooms (optional)
  5. 1 green bell pepper (optional)
  6. 3 cans (15 ounce) tomato sauce
  7. 1 pound spaghetti noodles
  8. 1 cup Parmesan cheese
  9. 1 can (28 ounce) diced tomatoes
  10. 1 can (12 ounce) tomato paste
  11. 1 1/2 Tablespoons dried basil
  12. 1 1/2 Tablespoons dried oregano
  13. 1/2 teaspoon salt
  14. 1 teaspoon pepper
  15. 1/2 teaspoon crushed red pepper flakes (optional)
  16. 1-2 cups beef broth
Instructions
  1. Cook sausage/hamburger, garlic, onions, mushrooms and green bell pepper until browned. Drain.
  2. Empty 2 cans tomato sauce into slow cooker.
  3. Break spaghetti noodles in half and place on top of sauce. Cover with last can of tomato sauce.
  4. Add sausage/hamburger mixture on top of noodles and sprinkle with Parmesan cheese.
  5. On top of cheese, add diced tomatoes, tomato paste and herbs and spices.
  6. Cook on high for 3 hours. Stir well and add 1-2 cups beef broth depending on how thick or thin you like your sauce. Cook for remaining hour or until ready to eat.
Notes
  1. If you like your sauce thinner, you can always add more beef broth or water.
  2. This recipe fills a 6 quart slow cooker. If your largest size is 5 quart, consider waiting to add the sausage/hamburger mixture until you are ready to serve.
  3. If you don't like your spaghetti spicy, make sure to leave out the crushed red pepper flakes.
Kryson's Kreations http://krysonskreations.com/
Slow Cooker Spaghetti

Update: June 21, 2016
I tried this recipe with rotini instead of spaghetti noodles, but I didn’t like the way it turned out. The rotini was mushy and didn’t hold up well. I think the rotini might have been too “thin” and a thicker noodle type would have worked. I doubt I’ll try it again with rotini or noodles like it.

Update: July 13, 2016
I tried the recipe this time with macaroni noodles and it worked wonderfully. Noodles weren’t mushy this time. I had to add 2 cups of beef broth, 1 wasn’t enough. The noodles soaked up all the liquid making it an even thicker dish. It was more like Spaghetti Macaroni Casserole. I will probably make it this way from now on because macaroni would be easier for the hubby to eat at work than spaghetti noodles.

I’m going to try it with penne next.

May 132016
 

Slightly smoky and full of flavor, this easy baked beans recipe is great for a small meal or can be doubled, tripled or more to feed a crowd. If you double the recipe, it just fits in a 1.5-quart slow cooker.

Make sure to add extra time to the minimum if you double, triple or quadruple the recipe. The sauce will thicken the longer it cooks.

You can use your favorite BBQ sauce. I use KC Masterpiece because that’s what I usually have on hand.

Slow Cooker Baked Beans
Write a review
Print
Ingredients
  1. 1 (16 ounce) can pork and beans, undrained
  2. 1/3 cup brown sugar
  3. 1 teaspoon prepared mustard
  4. 2 teaspoons dry minced onion
  5. 2 sliced crisp cooked bacon, crumbled
  6. 2 Tablespoons ketchup
  7. 2 Tablespoons BBQ sauce
  8. 2-4 drops liquid smoke (optional)
Instructions
  1. Add all ingredients to a 1 or 1.5 quart slow cooker.
  2. Stir and cook for 4 to 8 hours.
Notes
  1. Sauce thickens the longer it cooks.
Kryson's Kreations http://krysonskreations.com/
Slow Cooker Baked Beans

May 062016
 

I had a couple boxes of stuffing and wanted to find something to do with them other than just following the box directions. I happened to run across a recipe for crockpot chicken and stuffing, but I didn’t have any chicken. The stuffing was pork flavored, so I decided it was a sign and substituted pork for the chicken.

I’ve made this several times now. Sometimes I only use one can of soup and I’ve even used no soup and twice the sour cream. I don’t always add water or wind up adding it more towards the end depending on how liquidy the mixture is. I don’t like the stuffing too wet or too dry, so I modify it while it cooks, but I don’t always have the chance. If I’m not able to keep an eye on it, I follow the recipe below and it works well.

You can replace the pork loin with 4 chicken breasts, 2-3 pounds of turkey, 2-3 pounds of pork chops or any other meat you like with stuffing. Use your favorite stuffing flavors or make your own.

Slow Cooker Pork and Stuffing
Write a review
Print
Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 2-3 pounds pork loin
  2. 1 medium onion, diced
  3. 2/3 cup celery, chopped (optional)
  4. 2 (10.5 ounce) cans cream of mushroom, onion or celery soup
  5. 2 boxes of pork stuffing mix
  6. 1 cup sour cream
  7. 1 (12 ounce) bag of frozen green beans or french style green beans
  8. 1/2 cup water
  9. Olive oil spray or Non-stick cooking spray
Instructions
  1. Spray slow cooker with olive oil or cooking spray.
  2. Place pork loin in slow cooker. Add onion and celery.
  3. Pour dry stuffing mix on top of pork and vegetables.
  4. Stir together soup and sour cream. Spread over stuffing mix.
  5. Dump green beans on top.
  6. Add water on top of green beans.
  7. Cook on high for 4 hours or cook on low for about 8 hours.
Notes
  1. Add less water if you like your stuffing dry, more if you like it very moist.
  2. You can shred the pork into the stuffing or slice it and serve the stuffing mixture on the side, as pictured. It's good both ways.
Adapted from Jennifer
Adapted from Jennifer
Kryson's Kreations http://krysonskreations.com/
Pork&Stuffing

Mar 162016
 

Like many households, every St. Patrick’s Day we have our traditional corned beef dinner. It’s one of our favorite meals I’m sure in part because it’s such a rarity. While I have Irish roots, I’m not sure if that’s what started the tradition or if was the sale on corned beef around St. Patrick’s Day. Either way, it’s been a tradition in my family for as long as I can remember and I continued the tradition once I was on my own.

I’ve coupled the meal in the past with grasshoppers (a creamy adult drink), green bread and many different green colored desserts, but corned beef is the only staple. 

Simple, easy and delicious! Happy St. Patrick’s Day!

Slow Cooker Corned Beef
Write a review
Print
Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 3-4 pound corned beef
  2. 1/2 cup water
  3. 3 potatoes, thick sliced
  4. 4 large carrots, thick sliced
  5. 1 medium onion, thick sliced
  6. 1/4 to 1/2 head of cabbage
Instructions
  1. Place corned beef in 5-6 quart slow cooker and cover with water.
  2. If there was a spice packet included with the corned beef, sprinkle over meat.
  3. Arrange potatoes, carrots and onion, in that order, on top of meat.
  4. Place cabbage, 1/4 or 1/2 depending on size and what will fit in your slow cooker, on top. Placing the cabbage on top keeps it out of the liquid and helps keep it from getting too mushy.
  5. Cook on low for 8 to 10 hours.
Notes
  1. Sometimes I use baby carrots instead of thick cut carrots. My local grocery store often has a coupon for a free bag of baby carrots around St. Patrick's Day.
Kryson's Kreations http://krysonskreations.com/
Slow-Cooker-Corned-Beef

Mar 012016
 

In the spring, as a part of spring cleaning, I make and freeze tons of pasta to save on cooling during the summer. I always freeze several bags with 2 cups of macaroni so I can make this recipe. My little 1.5 quart slow cooker doesn’t heat up the kitchen much, so this gets made often when the temperatures soar.

Consider adding crumbled bacon or ham for a yummy main dish.

Serves 2-4 depending on how much you love macaroni and cheese.

Slow Cooker Macaroni and Cheese
Write a review
Print
Cook Time
2 hr
Cook Time
2 hr
Ingredients
  1. 2 cups al dente cooked macaroni noodles
  2. 1 Tablespoon butter or margarine, melted (or 1 Tablespoon Olive Oil instead)
  3. 1 cup evaporated milk
  4. 1 cup shredded cheese
  5. 1 Tablespoon minced onion
  6. salt and pepper to taste
Instructions
  1. Grease 1.5 quart slow cooker with butter, margarine or olive oil.
  2. In a lidded bowl, toss cooked macaroni with butter, margarine or olive oil.
  3. Add remaining ingredients, stir and pour into slow cooker.
  4. Cover and cook for 2 to 3 hours.* Stir every 30 minutes.
Notes
  1. *Not all slow cookers heat the same. It's a good idea to check it at 2 hours and see if the cheese has completely melted into a creamy, not stringing, sauce. If you overcook it, the cheese starts clumping together forming little cheese balls.
  2. You can use any cheese you like. I use a colby and jack mixture most of the time. I've also used Italian blend, Mexican blend, half cheddar and half provolone, but my favorite was sharp smokey cheddar.
Kryson's Kreations http://krysonskreations.com/
slow-cooker-mac-n-cheese

Oct 192015
 

Yet another family favorite! Sour-Creamed Pot Roast doesn’t last long around our house. Flavorful and creamy it’s a prefect blend of things we love but shouldn’t eat.

I’ve tried adding more vegetables to the recipe, but it’s just never as good so I serve veggies on the side. It pairs well with almost anything, but I usually serve it with Slow Cooker Green Beans with Bacon or Tomato Salad. I haven’t yet posted recipes for the other sides I often choose from.

Slow Cooker Sour-Creamed Pot Roast
Serves 6
Write a review
Print
Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 4 slices bacon
  2. 3 pound beef chuck roast
  3. 8 oz sliced fresh mushrooms (optional)
  4. 1 cup chopped onion
  5. 1 teaspoon salt
  6. 1 bay leaf
  7. 1/4 teaspoon cumin
  8. 1/8 teaspoon pepper
  9. 1/4 cup water
  10. 1/2 cup sour cream
  11. 3 Tablespoons flour
  12. 2 Tablespoons snipped parsley
  13. 1/2 teaspoon Kitchen Bouquet or substitute browning sauce
  14. cooked egg noodles
Instructions
  1. Cook bacon in skillet or cast iron skillet until crisp. Remove from skillet to a paper towel covered plate to drain.
  2. Cut roast to fit in slow cooker. and brown on all sides in bacon grease. Place roast in slow cooker. Place mushrooms on top of roast.
  3. Stir together onions, salt, bay leaf, cumin, pepper and water. Pour mixture over meat.
  4. Cover and cook on low for 8 to 10 hours.
  5. Once cooled, crumble bacon and refrigerate for use later.
  6. Remove roast from slow cooker and discard bay leaf. Skim fat from the broth left in the slow cooker and pour broth into a saucepan. Return the roast to the slow cooker and turn to warm.
  7. Blend sour cream and flour. Stir into hot broth. Cook broth mixture over med-high heat until thickened. Do not boil. Stir in parsley and Kitchen Bouquet or browning substitute. Season gravy to taste.
  8. Serve meat over noodles with gravy and garnish with bacon.
Kryson's Kreations http://krysonskreations.com/
Slow Cooker Sour-Creamed Pot Roast

Sep 252015
 

I love it when pork shoulder goes on sale because I can finally have me some pork stroganoff!

I looked at this recipe many times before I finally made it. I always thought stroganoff was supposed to be made with beef. That’s the way I always made it and wasn’t sure I would like it with pork. Turns out, I liked it better. Especially with smoked pork shoulder.

Another family favorite thanks to trying something a little different.

Slow Cooker Pork Stroganoff
Serves 6
Write a review
Print
Cook Time
8 min
Cook Time
8 min
Ingredients
  1. 2 pounds boneless pork shoulder, 1 inch cubed
  2. 1 Tablespoon vegetable oil
  3. 1 cup onion, chopped
  4. 2 cloves garlic, minced
  5. 8 oz fresh mushrooms, sliced
  6. 1 cup water
  7. 1 Tablespoon instant beef granules or Better Than Bouillon
  8. 1 Tablespoon dried parsley
  9. 1/4 teaspoon pepper
  10. 1/2 cup sour cream
  11. 1/4 cup dry white wine
  12. 3 Tablespoons flour
  13. hot egg noodles
Instructions
  1. Brown pork in hot oil on all sides and drain. Add onion and garlic. Cook until tender, then transfer to slow cooker.
  2. Add mushrooms to slow cooker.
  3. Combine water, bouillon, parsley and pepper. Pour over meat and mushroom mixture.
  4. Cover and cook on low for 8 to 10 hours.
  5. Turn to high and heat until bubbly (about 10 to 15 minutes).
  6. Mix together the sour cream, wine and flour. Stir into pork mixture and heat until thickened (about 15 minutes).
  7. Serve over noodles.
Kryson's Kreations http://krysonskreations.com/

Slow-Cooker-Pork-Stroganoff

Sep 152015
 

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.

Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
Serves 6
Write a review
Print
Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 15 ounce can tomato sauce
  5. 1 16 ounce jar salsa
  6. 1 Tablespoon chili powder
  7. 2 teaspoons dried cilantro
  8. 1 16 ounce can pinto beans, drained and rinsed
  9. shredded cheddar cheese, for garnish (optional)
  10. sliced green onions or chopped red onions, for garnish (optional)
  11. sour cream, for garnish (optional)
Instructions
  1. Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
  2. In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
  5. Top with desired garnishes and serve.
Notes
  1. It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
  2. Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
  3. Freeze Ahead:
  4. Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  5. When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
  6. Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

 

Sep 112015
 

Very easy!

When I need a side dish that goes together fast so I can concentrate on the rest of a large meal, this is one of the first recipes that springs to mind. I’ve made it for large potluck gatherings as well and there’s rarely any left.

My family loves it and it freezes well, so it’s one of my favorite go-to sides for large meals, holiday meals and other gatherings.

Slow Cooker Green Beans with Bacon
Easy side dish for a crowd.
Write a review
Print
Cook Time
4 hr
Cook Time
4 hr
Ingredients
  1. 4 14.5 ounce cans green beans
  2. 1 medium onion, chopped
  3. 1/2-1 pound bacon, cut into 1/2 inch pieces
  4. 8 ounces fresh mushrooms, sliced (optional)
  5. coarse ground pepper to taste
Instructions
  1. Add all ingredients to 4 quart or larger slow cooker.
  2. Cook on low for 4 hours.
Notes
  1. Don't forget the slotted spoon!
Kryson's Kreations http://krysonskreations.com/
Slow Cooker Green Beans with Bacon

%d bloggers like this: