Minestrone Soup

This is one of those tried and true recipes passed down from my wonderful mother in law.  It is full of veggies and has a great flavor from the sausage.

I also like that you can control how "soupy" you want this to be.  My kids don't prefer all of the extra broth/liquid, so we use a slotted spoon to scoop this over their noodles, leaving more in the pot for me.

 

The leftovers conveniently freeze beautifully for a hot lunch or dinner any time (just freeze the soup - not the noodles).  I hope you enjoy this as much as we do.

Minestrone Soup

Recipe from Lyn Denna

½ lb. browned pork sausage
1 can stewed tomatoes
1 quart water
2 c. beef broth
1 large onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
1 can garbonzo beans
1 can green beans
2 8oz. cans tomato sauce
2 tsp. oregano
½ tsp. basil
1 Tbsp. parsley
salt and pepper to taste
Optional additions: zucchini and green peppers
1 lb. noodles

Prepare noodles according to package directions.
Combine all ingredients and simmer for 1 hour, or put in a crockpot on low for 4-6 hours.
Place prepared noodles in bowls and top with hot soup.

Apple Butter

We like ours best swirled into oatmeal, but you could spread this over toast, slather it on a pork chop, eat it straight from the jar, etc.
This recipe is basically making applesauce, and then taking it a step further; thickening it and adding some spices.  I make both simultaneously.  I like to make the apple butter in my 7 quart crock pot; it makes my house smell like fall and doesn't require a lot of work from me.  You can do the same thing over the stove top in a shorter amount of time if you are in a rush.  You basically just need to simmer it down to your desired consistency.
This recipe includes instructions for canning, but by all means skip this step if this frightens you.  You can store this in the fridge for a couple of weeks, and freeze the extras.

Apple Butter

Recipe from Everyday Food Storage

28 c. sweetened applesauce (enough to fill a 7 quart crock pot)
Pour applesauce into slow cooker.
Use a cooling rack in-between the crockpot and the lid, to make evaporation of liquid possible.
Cook on low, stirring occasionally, until desired consistency is reached (8-24 hours).
**I like mine to reduce by half, which takes me the full 24 hours.  You can cook it on high for a shorter period of time, but if you are leaving this out overnight, use the low setting.

When desired consistency is reached, add the following ingredients
1 Tbsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. allspice

At this point the apple butter is done.  Store in the fridge for up to 2 weeks and/or freeze.  If canning:
Spoon apple butter into sterilized pint jars.
Wipe rims and add lids and bands.
Process in a hot water bath for 10 minutes, be sure to adjust for altitude, (20 minutes Utah time).

Crockpot Pesto Chicken

I don't know that I can make any meal made in the crock pot actually look appetizing, but this dish has 4 ingredients and it tastes amazing.  Double points for being able to have the crockpot do all of the work.

Crockpot Pesto Chicken

Recipe from Picky Palate

8 boneless, skinless chicken thighs

6 oz. basil pesto

1 ranch seasoning packet

1/2 c. chicken broth

Line bottom of slow cooker with chicken thighs.

Combine pesto, ranch packet and chicken broth and mix to combine.

Pour over chicken.

Cook on low for 6-8 hours, or on high for 3-4.

Mississippi Roast

I was a little skeptical of this recipe at first... the method just seemed a bit too crazy for me.  But the more I thought about it the more I figured it was crazy enough that it just might work.

And work it did!

I've got to say, it was fabulous.  And it is just about the easiest thing ever to make - such a small amount of work for such a great outcome!  I love the added flavor from the peperoncini peppers.  We made gravy from the pan drippings... ah-mazing.  We all loved it!

Mississippi Roast

Recipe from A Perfectly Lovely Ordinary Day

6 lb. chuck roast

1 packet Ranch Dressing mix

1 packet Au Jus Mix

1 stick butter

5-6 peperoncini peppers

Place roast in crock pot.

Sprinkle Ranch Seasoning packet over roast.

Sprinkle Au Jus Seasoning packet over roast.

Place stick of butter on top of roast.

Arrange peppers on top of roast, around the butter.

Do not add water!

Cook on low for 8 hours.

Cafe Rio Sweet Pork

My husband and I are huge fans of Costa Vida / Cafe Rio.  I love the sweet pork.  He loves the chicken.  We do not drink soda, and as a result, I rarely make this at home.  Every so often I'll remember to grab some coke and when I do, this is the recipe I use.  It requires little time and then cooks in your crock pot all day.  I'll serve this in burritos, over nacho's, in a quesadilla, etc.

As a side note; I like the pork to be in larger chunks, as opposed to the small shreds you get at Cafe Rio.  If you like it in smaller pieces, increase the cooking time (I've included instructions for both ways below).

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Cafe Rio Sweet Pork

Recipe from Cupcakes with Sprinkles

2 lb. pork butt roast

1/4 tsp. Oregano

1/4 tsp. Cumin

1/2 tsp. salt

1/2 tsp. dry ground mustard

1 medium onion, quartered

2 cloves garlic, crushed

3 cans Coca-Cola

4oz. can diced green chiles

10oz. can red enchilada sauce

1 c. brown sugar

In a crock pot, combine 2 cans of cola with the oregano, cumin, salt, mustard, onion and garlic.

Stir everything together and add pork.

Fill half way up the pork with water, and cook on low for 10 hours (small shreds), or 5 hours (large chunks).

Remove pork from crock pot and shred with forks.

Discard remaining liquid in the crockpot.

Put shredded pork back into the crock pot.

 

In a blender combine green chilies, enchilada sauce, brown sugar and the other can of Coke, adding more coke if too thick.

Pour over the shredded pork and mix.

Cook on low for 2 more hours.

Philly Cheesesteak Stuffed Peppers

Every now and then I come across a recipe that I instantly fall in love with and wonder "how have I never thought to make this before now?"

That is where this Philly Cheesesteak Stuffed Pepper comes in... 

(can I get a shout of for Pinterest?  LOVE IT!)

I made this twice in the same month, which is saying a lot for me.  Then again the next week for the neighbors who just had a baby.  And it is 10:40pm and I could eat one right now just from looking at the pictures.  This will forever be a long time member of our family dinners.

Philly Cheesesteak Stuffed Peppers

Recipe modified from Peace, Love, and Low Carb

Crock Pot Italian Beef (Recipe Below)

8 slices Provolone Cheese

2 large bell peppers

1 medium sweet onion

6 oz. mushrooms

2 Tbsp. butter

1 Tbsp. garlic, minced

salt and pepper to taste

Slice onions and mushrooms.

Saute over medium heat with buter, olive oil, garlic and salt and pepper, until caramelized, 25-30 minutes.

Slice peppers in half lengthwise, and remove ribs and seeds.

Line the inside of each pepper with a slice of provolone.

Spoon  onion/mushroom mixture into the pepper halves.

Top with a generous serving of the roast beef, until overflowing.

Top each pepper with another slice of provolone cheese.

Bake at 400 degrees for 15-20 minutes, or until cheese is golden.

Crock Pot Italian Beef

Recipe from Mel's Kitchen Cafe

1 1/2 c. beef broth

1 c. water

2 tsp. salt

2 tsp. pepper

2 tsp. dried oregano

2 tsp. dried basil

2 tsp. onion powder

2 tsp. dried parsley

2 tsp. garlic powder

2 bay leaves

5 lbs. chuck roast

Combine water, broth and seasonings and whisk with a fork.

Place roast in slow cooker and pour mixture over it.

Cover and cook on low for 9-10 hours or on high for 5-6.

When done, remove bay leaves, shred meat and return to crock pot to sit in the juices.

Salsa Pork

This is a great throw together recipe: minimal ingredients, great flavor, and can be done in a crockpot!

Salsa Pork

Recipe modified from Bishop's Kitchen

2 lbs. boneless pork roast

1 c. salsa

1 c. chicken broth

1/2 c. onion, chopped

1 tsp. ground cumin

1 large tomato, chopped

1 1/2 tsp. dried bell peppers

1/2 c. chopped fresh cilantro

Trim pork of fat and place in crock pot.

Combine the salsa, broth, onion, cumin and peppers and pour over pork.

Cook on low until pork is tender, about 4 hours.

Shred pork and return to crock pot for 1 hour (on low).

Just before serving, stir in chopped cilantro.

Serve over rice.

Garnish with sour cream and additional cilantro, if desired.

Creamy Italian Crock Pot Chicken

After hearing from 5 different friends that this was there favorite go-to crock pot chicken dinner I decided to give it a go.

Fast, few ingredients, and delicious!

Creamy Italian Crock Pot Chicken

4 chicken breasts
salt and pepper
1 envelope dry Italian salad dressing mix
1/4 cup warm water
8 oz. package cream cheese (at room temperature)
1 can cream of chicken soup

Season chicken with salt and pepper then place in a crock pot.

Combine dressing mix, water, cream cheese and chicken soup in a bowl and whisk together and pour over chicken.
Cook on low for 4 hours (do not overcook).
Shred chicken and return to crock pot, stirring to combine.

We like ours served over brown rice.

Beef Stew

This is a regular go to meal for us during the cold winter months.  And don't be wierded out by the Western Family Seasoning Packet.  It makes it the perfect consistency, and has great flavor.  And yes, it must be Western Family.  This is probably the only time in my life that I will tell you that a certain brand matters.

Beef Stew

4 baking potatoes, washed and cubed
2-3 carrots, sliced
1 onion, diced
1 lb. stew meat
2 cloves garlic
2 bay leaves
2 packages WF Beef Stew Steasoning Mix
water

Crockpot Directions:
Place all ingredients in crock pot and cover with water.
Stir to combine.
Cook on low heat 5-8 hours.

Stovetop Directions:
Heat 1 Tbsp. olive oil over medium heat.
Add beef and onion, searing meat on all sides.
Add remaining ingredients and cover with water.
Simmer for 30 minutes or until potatoes and carrots are tender.

Remove bay leaves before serving.

Chicken Broth

Let me just start by saying that I hardly EVER make my own broth.  And I NEVER buy chicken with the sole purpose of doing just that.  This recipe only comes out on the rare occasion that I cook a turkey, whole chickens, or buy a rotisserie chicken.  Either way, it is much more cost effective.  Plus, your house will smell delicious!

This particular broth is from a turkey that we had for Easter, hence the lighter color.

Chicken Broth

1 chicken carcass

1 large onion, quartered

2-3 carrots

3-4 celery stalks

2 cloves garlic

3 bay leaves

1 heaping Tbsp. kosher salt

10 peppercorns

Other seasonings of choice, fresh or dried (I've used parsley, thyme, oregano, rosemary, sage, etc.)

Throw everything together in a large pot and cover with water by about 1 inch.

Bring to a boil, cover, and simmer for about 1 hour.

OR, place in the crock pot - 4 hours on high or 8 hours on low.

Strain.

Season to taste with additional salt and pepper, if needed.

Pour into measured portions and freeze for 3-6 months, or about 5 days in the fridge.

Kalua Pork

This is so amazingly easy and it is SO SO GOOD.  Even my non pork loving husband thought this was fabulous!

You pretty much cant go wrong here.

Kalua Pork

Recipe from J&M Walkenhorst

5 lbs. pork shoulder (butt roast)

1/4 c. water

liquid smoke

~2 Tbsp. kosher salt

Trim off any thick fat from the pork, but don't leave it bare.

Lightly rub the entire roast with salt.

Then rub in a thin layer of liquid smoke.

Place pork in the slow cooker with water.

Cook on low for 8-10 hours.

Shred pork and return to pot.

Stir to evenly distribute juices.

This is great served over rice, on a sandwich, in a quesadilla, etc.

This also freezes well.

Beef Stroganoff

I think it is weird that my husband and I both hate mushrooms, but we both love this dish.  It is so good!

Beef Stroganoff
Recipe from Lyn Denna
1 ½ lbs. lean beef stew meat
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
¼ tsp. black pepper
1 lb. fresh mushrooms (we omit these)
1 c. water
10 ¾oz. can cream of mushroom soup
1 c. sour cream
Combine all but sour cream in slow cooker.
Cook on low 6-8 hours.
Stir in sour cream.
Cook on high until heated.
Serve over egg noodles.

Crock Pot Cooking Tips

I love using the crock pot - throw it all in and come home later to a delicious meal.  Here are a few helpful hints when using your crock:

Temperature Cooking Comparisons:
There are generally two settings; low and high
 - The low setting is usually about 200 degrees F.
 - The high setting is usually about 300 degrees F.

 - Generally, 2 - 2 1/2 hours on low equals 1 hour on high
 - A slow cooker can take as long as 30 minutes to regain the heat lost when the cover is removed during cooking.

Spices:
 - garlic, chilies, chili powder and pepper will increase in flavor the longer they are cooked, which can result in them becoming very harsh and extra-spicy.
 - Flavors of fresh herbs will also increase during long cooing, making them a good choice for slow cookers.
 - Dried herbs tend to diminish in flavor over longer periods due to steam adding additional liquid and diluting the dish.  (This is the opposite of conventional cooking, which results in the evaporation of liquid, causing dried herbs to become stronger the loger they are cooked).
 - Cakes and Breads:
When cooking cakes, breads, or anything you want to prevent getting soggy, take a few paper towels and put them under the lid.  As your food cooks, condensation rises and sticks to your lid, which later drops down onto your food; not a big deal with soups and stews, but terrible for cakes and breads.
A few paper towels will trap that moisture and keep it off of your food.

- As a side note: inserts can be purchased for your crockpot specifically for cakes and breads.  I personally don't cook enough of these types of things to purchase one.

Choosing a Crock Pot:
There are a ton of different crock pots out there.  Here are some things I would recommend looking into before bringing one home:

- Get an oval shaped one.  Tall and skinny crocks work great for soups and stews, but aren't great if you want to cook a roast or other large pieces of meat.

- Crock pots that are attached to the heating element are difficult to clean, and don't allow you to transport the food easily.  Get a removable pan, preferably dishwasher and oven safe.  This will allow you to store the leftovers in the same pot as well; just stick it in the fridge.

- Some crocks come with an insulated carrying case - with handles and everything.  Not a big deal if you don't leave home, but very handy for taking to potlucks, neighbors, etc.  Along this same idea, a lid that seals shut would be a wonderful thing to have - no mess while transporting.

- Knobs, switches and timers... there are a lot of options, but that doesn't necessarily make it that much better.  Some automatic crocks include timers, but can only be set for 4 hours on low and 8 hours on high - meaning they may turn off before food is done, or cook it too long.  Think of what you would realistically use before you spend the extra money.  In my opinion, an OFF, HIGH, and LOW is all you need.

Taco Soup

I love this soup!  So satisfying... and it is good alone, or with bread, or with chips... so many options.

And for a real view of what it consists of:

Taco Soup
1 lb. steak (or ground beef)
1 onion
1 quart stewed tomatoes
1 can tomato sauce
1 can kidney beans with juice
1 can pinto beans with juice
1-2 pkgs. taco seasoning (to taste)
1 can corn
1/2 - 1 bell pepper, chopped (optional)
cheese
chives (optional)
tortilla chips

On the stove-top:
Brown beef and onion in skillet until meat is no longer pink; drain any excess fat.
Add remaining ingredients and warm through.

In the crockpot:
If using hamburger, brown with onion in skillet until no longer pink; drain and add contents to crockpot.
If using steak:
Combine all ingredients in crockpot.
Cook on low 6-8 hours or on high 4-5, until meat is done.

Serve with cheese and tortilla chips.
Additional optional toppings: olives, green onions, chives, sour cream, cilantro.

Potato Soup

This soup requires very little time and ingredients, but it till tastes great!

Potato Soup

Recipe by Lyn Denna

6 potatoes, peeled and cubed
1 onion, chopped
1 medium carrot, sliced
1 rib celery, sliced
4 cubes chicken bouillon
 4 c. water
1 Tbsp. parsley flakes
¼ tsp. black pepper
½ tsp. salt
13oz. can evaporated milk
Combine all ingredients except evaporated milk in slow cooker. Cover and cook on High 3-4 hours, or on Low 10-12 hours. Stir in milk during last hour.

Chicken Chalupas

I got this recipe from my mother-in-law.  It is so delicious!  And easy, I love crock pot meals!

Chicken Chalupas
Put in crock-pot for 5-8 hours:
3 lb. chicken breast
1 qt. stewed tomatoes
1 tsp. oregano
2 7oz. cans green chilis
1 tsp. salt
 ½ tsp. red pepper
2 cloves garlic
1 lb. pinto beans (presoaked)
4 tsp. cumin

Cook in crockpot on low for 8 hours or high for 4-5.
Shred chicken just before serving and return to pot.
Serve over rice or tortilla chips.
Top with lettuce, salsa, olives, guacamole, tomatoes, cheese, etc.