Crock Pot Chili

Crock Pot Chili

This is based on my mom's basic chili recipe - 1 lb ground beef, 15 oz can chili beans, quart of tomato juice (usually some she had canned in the summer).  Tom likes his chili thicker so I would use crushed tomatoes.  This time I added some extra seasoning and it was pretty good!

2 lb ground beef, browned and drained
2 - 15 oz cans chili beans, do not drain
28 oz can crushed tomatoes
2 Tbsp Wildtree Leslie's Chili Mix (more or less to taste)
1 tsp Wildtree Garlic Galore Seasoning Blend

Mix all together and cook on low for 5-6 hours.  Stir about every 2 hours to prevent sticking on the bottom.

Meatball Stew

Meatball Stew

1 package frozen Italian meatballs
1 cup diced celery
1 1/2 cup carrot slices
2 cups diced potatoes
1 cup diced onion
1 can diced tomatoes, undrained
1 bay leaf

Mix all in a crock pot and cook for 8 hours on low.
If time allows, saute the celery, carrots and onions in a skillet with a little olive oil before putting in the crockpot. 

Serve with hot bread. 

Brunswick Stew

Brunswick Stew- adapted from Quick Cooking

1 tsp olive oil
1 1/2 tsp minced garlic
1 cup diced celery
1/2 cup diced onion
1 cup diced carrot
4 medium potatoes, peeled and diced
2 lb boneless, skinless chicken breast or thighs, cut into bite size pieces
2 packages of chicken gravy mix, dry
3 cups water
1/2 tsp thyme
2 tbsp chili sauce

Add the olive oil to a large stockpot.  Add the garlic, celery, onion and carrot saute over medium heat until vegetables start to get tender.  Add remaining ingredients and simmer until chicken is cooked through - about 10 minutes.  Best if you can let it simmer for an hour, adding a little water if needed. 

Can also be made in the crock pot by omitting the olive oil and putting all the remaining ingredients in the crock pot.  Cook on low for 7-8 hours.

Makes 11 cups.

Onion Soup

 Onion Soup

3 large onions, sliced and separated into rings
1 stick margarine
beef broth - 4 to 6 cups
1 Tbsp worcestershire sauce
3 Tbsp flour
1 tsp sugar
1/2 tsp black pepper
1/2 tsp thyme
1 bay leaf
Bread - a slice of French bread but I did not have that on hand and had some hamburger buns we needed to eat or freeze. 
Provolone cheese

Place the onion slices in the crockpot and top with the stick of margarine cut into slices.  Cook on HIGH for 30 -45 minutes. The onions will start to soften and may brown a little.
Mix the flour, worcestershire, pepper, sugar and thyme in a bowl.  It will be a thick glob - so add a little of the beef broth until smooth.

Pour that over the onions and follow with enough of the broth to cover the onions.   I used about 6 cups of beef broth for mine.  Add the bay leaf.  Allow to cook on HIGH for 3-4 hours or LOW for 6-8 hours.  Add more broth if needed as it cooks. 

When soup is almost finished, broil the bread until brown and toasty on both sides.  Top with a slice of provolone cheese and broil until cheesy is melted and browned. 

Remove the bay leaf from the soup.

Ladle soup into a bowl and float the cheesy bread on top.  You can also put the soup in individual ovenproof bowls and place the slice of toasted bread on top.  Lay the slice of cheese on the bread and place the bowl under the broiler for a minute or two until the cheese is bubbly.

Barbecued Ribs in the Crock Pot

Barbecues Ribs in the Crock Pot

This recipe was one my mom made a lot.  She would mix up the sauce and pour it over the meat then cook it in the oven for an hour or more. I like it done in the crockpot.

1 tsp chili powder
1 tsp celery seed
2 cups water
1 cup ketchup
1/4 cup vinegar ( I use apple cider vinegar)
1/4 cup worcestershire sauce
1 onion
1 lemon
3 pounds pork (ribs, steaks or chops)  We like the boneless short ribs or the boneless chops.

Spray the crockpot with cooking spray.  Layer one half of the ribs in the bottom. Slice the lemon and onion in thin slices.

Spread 1/2 of the onions and lemon slices over the ribs in the crock pot.   Add the remaining ribs and cover with the rest of the onions and lemon slices.

Mix the remaining ingredients in a large mixing bowl.  Pour over the meat in the crock pot.

I don't stir it but to take a knife or long spoon and just push it down to the bottom to allow the sauce to get between the ribs. 

Cook on Low for 5-6 hours. 

Crock Pot Corn Pudding

1/4 c onion, diced
1/4 c bell pepper, diced
15 oz can cream style corn
4 eggs
1/2 cup evaporated milk
1/2 tsp salt
1/4 tsp black pepper

Saute onion and bell pepper until onion is translucent.
Whisk eggs and milk. Add corn and seasonings. Stir in sauteed vegetables.
Lightly butter crockpot. Add mixture and cook on HIGH 2 1/2 to 3 hours. Sprinkle grated cheese on top and heat until melted.

Crock Pot Apples

6 to 8 apples - I used Gala
Butter
Cinnamon Sugar (I have this mixed up in a shaker in the spice cabinet.

Wash apples but it is not necessary to peel them. Cut into wedges. I use the apple wedger then cut each wedge again to make them thinner.
Place a few dabs of butter in the bottom of the crock pot. Cover with a layer of the apple wedges (about 2 1/2 apples). Sprinkle with the cinnamon sugar and a few dabs of butter. Continue layering until the apples have all been added. End with the cinnamon sugar and butter.

Cook on Low for 3 to 4 hours until apples are tender but not overly soft. These are very good as a side dish for pork or ham. They would also be good served over ice cream although some apples may be a little tart with the ice cream. If I was making them for dessert I think I would use brown sugar and cinnamon instead of the cinnamon sugar.

Lemon Chicken Thighs and Potatoes

This is a recipe from Weight Watchers that I have modified for the slow cooker.

12 skinless, boneless chicken thighs
2 Tbsp olive oil
6 garlic cloves, minced
1/2 cup lemon juice
1 cup chicken broth
1.5 pounds small whole potatoes, scrubbed well but unpeeled
3 tbsp dried oregano

Heat olive oil in a large skillet and add the garlic cloves. Brown chicken thighs and place in a slow cooker. Pour chicken broth and lemon juice in skillet and let come to a boil, scrapping the bottom of the skillet to get any bits of chicken.
Place potatoes over chicken in slow cooker. Sprinkle with oregano. Pour broth and juice mixture over contents of slow cooker.

Cook on high for 3 to 4 hours or on low for 5 to 6 hours.

Bread Pudding - Crock Pot

Bread Pudding

8 slices bread (raisin bread works well although my family doesn't like the raisins so I use a Pepperidge Farm cinnamon swirl bread if I have some on hand)
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup melted butter or margarine
1/2 cup raisins (1/4 cup if you use raisin bread - again my family doesn't care for the raisins so I don't add them)
1/2 tsp cinnamon (the first time I used the cinnamon swirl bread I cut back on the cinnamon but that did not work - evidently there is not that much cinnamon in the cinnamon swirl bread. I will just use the same amount as regular bread next time)

Spray the crockpot with vegetable oil spray. Cut bread into cubes or tear into small pieces and place in crockpot. Mix together remaining ingredients and pour over bread. Stir to mix. Cook on High for 1 hour and then on Low for 3-4 hours until thermometer placed in center reads 160 degrees.

Sauce:
2 Tbsp butter or margarine
2 Tbsp flour
1 cup water
3/4 cup sugar
1 tsp vanilla

Melt margarine in saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil. Continue to boil, stirring constantly, until thickened (about 2 minutes). Serve over warm bread pudding.

So You Forgot to Defrost Chicken - 4 serving recipe

This is a smaller version of the other.

2 boneless skinless chicken breasts (if you like larger servings use 4 chicken breasts)
1 can cream of mushroom soup
1 can mushroom bits and pieces, drained
1 tsp thyme

Place frozen chicken in crock pot. Cover with mushroom soup and mushrooms, Sprinkle with thyme.
Cook 8 - 10 hours on Low.