Crockpot Recipes

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This easy and elegant appetizer recipe uses just five ingredients and cooks in your crockpot.

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Ingredients:

• 3/4 cup mayonnaise
• 8 oz. pkg. cream cheese, softened
• 2 Tbsp. apple juice
• 1 onion, minced
• 1 lb. lump crabmeat, picked over to remove cartilage and shell bits

Preparation:

Mix mayonnaise, cream cheese, and apple juice in medium bowl until blended. Place in 1 – 3 quart crockpot. Stir in onions and blend well. Gently stir in crabmeat. Cover crockpot and cook on LOW for 4 hours. Dip will hold for up to 2 hours, stirring occasionally. 8 servings

 

This super simple three ingredient recipe (four, if you count the sandwich buns) cooks all day in your slow cooker.

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours, 10 minutes

Ingredients:

• 2 lb. fresh beef brisket
• 1 pkg. dry onion soup mix
• 10-oz. can condensed beef broth

Preparation:

Combine all ingredients in 3-4 quart slow cooker. Cover crockpot and cook on low for 8-10 hours until beef is tender. Skim any fat from liquid in crockpot. Remove beef and cut across grain into thin slices. Serve on crusty baguette rolls and serve with the hot broth for dipping. 8 sandwiches

 

This simple recipe uses just five ingredients and results in a juicy and well spiced chicken. Serve it with hot cooked rice and a few stir-fried vegetables.

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours, 15 minutes

Yield: Serves 4

Ingredients:

• 3 stalks celery, chopped
• 1/4 cup minced ginger root
• 1 large onion, chopped
• 4-5 lb. roasting chicken, cut into pieces
• 2 Tbsp. soy sauce
• 2 tsp. Chinese five spice powder
• 1/4 tsp. pepper

Preparation:

Place trivet or steamer basket in 4-5 quart crockpot. Place celery, gingerroot, and onions in crockpot.

In small bowl, combine soy sauce, five spice powder, and pepper to make a paste. Rub this mixture over the chicken. Place chicken on top of vegetables in crockpot. Cover crockpot and cook on LOW for 6-7 hours, until chicken is tender and juices run clear when pricked with fork and internal temperature of the white meat registers 165 degrees F. Discard vegetables and serve chicken.

 

This simple recipe uses just five ingredients and results in a juicy and well spiced chicken. Serve it with hot cooked rice and a few stir-fried vegetables.

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours, 15 minutes

Yield: Serves 4

Ingredients:

• 3 stalks celery, chopped
• 1/4 cup minced ginger root
• 1 large onion, chopped
• 4-5 lb. roasting chicken, cut into pieces
• 2 Tbsp. soy sauce
• 2 tsp. Chinese five spice powder
• 1/4 tsp. pepper

Preparation:

Place trivet or steamer basket in 4-5 quart crockpot. Place celery, gingerroot, and onions in crockpot.

In small bowl, combine soy sauce, five spice powder, and pepper to make a paste. Rub this mixture over the chicken. Place chicken on top of vegetables in crockpot. Cover crockpot and cook on LOW for 6-7 hours, until chicken is tender and juices run clear when pricked with fork and internal temperature of the white meat registers 165 degrees F. Discard vegetables and serve chicken.

 

To make this a four ingredient recipe, sprinkle the potatoes with your favorite crunchy granola just before serving for a great texture contrast.

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: 10 servings

Ingredients:

• 2 lb. dark orange sweet potatoes, peeled and sliced
• 1 cup peach pie filling
• 2 Tbsp. butter, melted
• 1/4 tsp. salt
• 1/4 tsp. pepper

Preparation:

Spray a 4 quart slow cooker with nonstick cooking spray and place sweet potatoes in the slow coker. Add pie filling, melted butter, salt and pepper and mix well. Cover and cook on high for 2-1/2 to 3-1/2 hours until potatoes are tender when pierced with a fork.

 

A crockpot cake recipe, made with chopped peanuts and a chocolate cake mix.

Ingredients:

• 2 cups chocolate cake mix
• 1/2 cup water
• 1/3 c. creamy peanut butter
• vanilla glaze, below
• 1/2 c. chopped dry roasted peanuts, divided
• .
• Vanilla Glaze:
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon vanilla
• 2 to 3 tablespoons milk

Preparation:

Combine cake mix, water, and peanut butter in mixing bowl. Beat about 2 minutes; stir in all but2 tablespoons of the chopped peanuts. Pour batter into greased and floured 2 pound coffee can or baking dish which will fit in your crockpot. Place can in crockpot. Cover top of can with 8 paper towels. Cover slow cooker and bake on high for 2 to 3 hours. Cool 5 minutes; unmold. Drizzle with vanilla glaze and sprinkle with reserved chopped peanuts.