Crock Pot French Toast

 Yields:  6-8     Prep Time:  20 minutes    Total Time:  3 hours 20 minutes

Cooking spray, for Crock Pot

1 large brioche (or challah), preferably Day-Old (better for firmness and not soagy toast)

8 large eggs

2 cups half and half

1/3 cup granulated sugar

1 tsp pure vanilla extract

1/2 tsp ground cinnamon

1/4 tsp Kosher salt

small pinch nutmeg

Maple syrup, for serving

Powdered sugar, for serving

1.  Lightly grease the inside of Crock Pot with cooing spray.  Slice brioche into thick slices then quarter each slice.  Place bread in Crock Pot.

2.  In a large bowl, combine eggs, half and half, sugar, 1/2 tsp cinnamon, vanilla, salt and nutmeg and beat until well combined.  Pour egg mixture over bread, folding bread gently to make sure each piece is coated.

3.  Cook on low for 2 1/2 to 3 hours, until thd French toast is warm and cooked through.

4.  Serve warm with maple syrup and powdered sugar.

Crock Pot Pork and Sauerkraut

 1 (1 lb) whole pork tenderloin

1 (24 oz) bag baby potatoes, unpeeled

1 (20 oz) can sauerkraut, undrained

1 cup water

1/4 cup butter, cubed

salt and ground pepper, to taste

 

  Place whole pork tenderloin into a crock pot.  Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes.  Add butter cubes, salt, and black pepper. Cook on low until pork is tender, 8 to 10 hours.  Add more water after 8 hours if mixture seems dry.

Serves 4

Crock Pot Pork Chops

 Prep Time: 5 minutes    Cook Time: 6 hours    Total Time: 6 hours 5 minutes

8 pork chops, thinly sliced

1 envelope Hidden Valley Ranch Dressing Mix

1 can cream of chicken soup

1 can cream of mushroom soup

1.  Spray crock pot with cooking spray.  Add pork chops.

2.  Sprinkle ranch dressing powder evenly over the pork.

3.  Add soups and cook on low heat for 6-8 hours or high heat for about 3-4 hours.

Notes:  Serve with mashed potatoes or rice.

Slow Boil Shrimp in a Crock Pot

 1 1/2 lb small red-skinned potatoes (about 15), quartered

1 lb smoked Kielbasa sausage, cut into 1 inch pieces

3 ears corn, shucked, cut into thirds crosswise

6 cloves garlic, smashed and peeled

1/4 cup Old Bay seasoning

1 medium lemon, halved, plus wedges for serving

8 oz mushrooms

6 cups water

2 lbs large raw shrimp (16 to 20 per lb), cleaned and peeled but with tails left on, thawed if frozen

For serving:  chopped fresh flat-leaf parsley leaves, freshly ground black pepper, melted butter, and hot sauce

1.  Add the potatoes to the crock pot.  Arrange the potatoes in a single layer in a 6 quart or larger crock pot.

2.  Add the sausage, corn, mushroom and garlic.  Layer the sausage on top of the potatoes, followed by the corn and garlic.

3.  Season with Old Bay.  Sprinkle the Old Bay evenly over the ingredients in the crock pot.

4.  Add the lemon juice.  Squeeze the lemon halves into the slow cooker, then toss in the squeezed halves.

5.  Add the water.  Pour the water over the Old Bay so in incorporates throughout the crock pot; the water should come about half way up the corn .  Do not stir. 

6.  Cook on high for 4-5 hours. 

7.  Add the shrimp, stir gently until just submerged, and cook until opaque, 10 to 15 minutes depending on size of shrimp  (If the crock pot is too full in incorporate the shrimp easily, remove the corn before adding the shrimp). 

8.  Strain and serve.  Using a slotted spoon, transfer the contents of the crock pot to a newspaper or butcher paper-lined table.  (Or spoon into shallow dishes.)  Add the corn and top with the parsley, more Old Bay, and black pepper.  Serve with the lemon wedges, melted butter, hot sauce, and reserved cooking liquid on the side for dipping.

Note:  Use a crock pot liner bag and cut a small hole on the bottom.  When its time to serve the liquid, can be left in the crock pot and not all over the table.  You can spoon in on where you'd like it.  

Serves: 4-6

Prep Time: 15 minutes    Cook Time:  4 hours to 5 hours

Crock Pot Shrimp Boil

 2 lbs large shrimp, peeled and deveined with tails left on

1 1/2 lb small red potatoes, cut up

1 lb smoked Kielbasa, cut into 1 inch pieces

3 ears or corn on the cob, cut into thirds. or 9 small frozen corn

6 garlic cloves, smashed or 3/4 tsp garlic powder

1/4 cup Old Bay seasoning

1 medium lemon, juice and peel

6 cups water

Add ingredients to the crock pot in this order: potatoes, Kielbasa, corn, garlic, Old Bay, lemon juice and rind and water.  Heat on high for 4-5 hours.  

After 4-5 hours, add the 2 lbs large shrimp for 10-15 minutes.  Serve on a tabletop or on plates.  

 

Recipe:  Life with Annie

Crock Pot Pinto Beans

1 pkg pinto beans

1/2 tsp oregano

1/2 tsp chili powder  

4 cups water

1/2 tsp pepper

1/2 tsp garlic powder

ham hocks or ham or bacon

1 medium onion, chopped

1.   Wash and soak beans overnight in water. Rinse and drain.  

2.  Put all ingredients in a crock pot and cook on High for 5 hours.

Recipe:  Mama Sue

BBQ Crock Pot Country Style Pork Ribs

 6-212 Country Style Ribs

BBQ sauce:

1/4 cup brown sugar

1 Tbsp chili powder

2 tsp salt

1 tsp pepper

1/4 cup apple cider vinegar

1/4 cup mustard

1/4 cup Worcestershire sauce

1-2 cups ketchup

Mix together BBQ sauce ingredients. Set aside. Put a liner in the crock pot.  Lay the ribs in the bottom of the crock pot.  Spread BBQ sauce on op of ribs.  Cook on low for 8-10 hours.  

Remove meat from crock pot and place on a sheet pan wrapped with foil.  Broil for 4-5 minutes to crisp up. Serve.

Recipe:  Mama Sue

Crockpot Roast with Baked Potatoes and Corn on the Cob

 Roast

4 large potatoes

6 small corn on the cob

 

Put the roast in a crock pot with some water, salt/pepper and a liner.  Pot a foil on top to separate it.

Wrap 4 potatoes in foil.  Prick with fork, olive oil and salt.  Wrap individually in foil.

Wrap small corn on the cob wrapped individually in foil.  Put in top of foiled potatoes.  Add lid.  Cook on low for 6-8 hours.

*can add foil or not

 

Crock Pot Cheesy Cauliflower Casserole

 3 slices bacon

nonstick cooking spray

1 medium head cauliflower, cut into florets

1/4 cup chicken broth

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground turmeric (optional)

1 (10.75 oz) can cream of chicken soup

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1 scallion, green part only, thinly sliced

1.  Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.  Drain bacon slices on paper towels.  Once cool enough to touch, crumble and divide into thirds.

2.  Spray the inside of a Crock Pot with cooking spray.

3.  Place cauliflower into the Crock Pot and pour chicken broth on top.  Season with salt, pepper,and turmeric.

4.  Combine cream of chicken soup, mozzarella cheese, and cheddar cheese int a bowl.  Pour over cauliflower mixture.

5.  Cook on High until cauliflower is cooked to your liking, about 2 hours.  Stir in 2/3 of the crumbled bacon just before serving.

6.  Transfer to serving platter and top with green onions and remainig bacon.

Note:  If dish seems too runny, add 1 Tbsp cornstarch dissolved in 1 Tbsp water prior to adding bacon crumbles, and cook until thickened, about 2 to 4 minutes.

Serves 4

Crock Pot Pinto Beans

 1 lb dry pinto beans

1/2 tsp oregano

1/2 tsp chili powder

4 cups water

1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp salt

ham hock or fatback or bacon

1 onion, chopped

Using a colander, check the pinto beans and make sure there are no pebbles.  The night before soak the dried pinto beans in water (at least 2 inch above), leave to sit overnight.

Rinse the pinto beans and to Crock Pot.  Add the rest of the ingredients.  Stir together.  Set Crock Pot on High for 5 hours.  Serve.

Recipe:  Mama Sue

Crock Pot French Onion Soup

 1/4 cup unsalted butterk

6 thyme sprigs

1 bay leaf

5 lbs large sweet onion, vertically sliced (about 16 cups),  (about 4-5 large onions)

1 Tbsp sugar

6 cups unsalted beef stock

1=2 Tbsp red wine vinegar

1 1/2 tsp Kosher salt

1 tsp black pepper

24 (1/2 oz) slices whole-grain French bread baguette

5 oz Gruyere cheese, shredded (about 1 1/4 cups)

1.  Place butter, thyme, and bay leaf in the bottom of a 6 quart crock pot.  Add onions; sprinkle with sugar.  Cover and cook on HIGH for 8 hours.

2.  Remove thyme and bay leaf; discard.  Add stock, vinegar, salt, and pepper; cook covered on HIGH for 30-45 minutes.

3.  Preheat broiler to high.

4.  Arrange bread in a single layer o 2 baking sheets; broil 30 seconds on each side or until toasted.  Place 1 cup soup in each of 12 (8 oz) ramekins or oven proof bowl. Top each serving with 2 bread slices and about 2 Tbsp cheese.  Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown.  Repeat procedure with remaining 6 ramekins, bread slices, and cheese. 

 

Serves 12

Total Time: 9 hours

Crock Pot Sweet and Sour Chicken

 1 1/4 lbs boneless, skinless chicken thighs

2 cups chopped red bell pepper

1 1/2 cups unsalted chicken stock

1 cup chopped yellow onion

1 cup thinly sliced carrots

1/4 cup lower-sodium soy sauce

2 Tbsp lower-sodium Worcestershire sauce

1 Tbsp sambal oilek (ground fresh chile paste)

3/4 cup unsalted ketchup, divided

1/4 cup pineapple juice

2 Tbsp cornstarch

3 cups cooked brown rice

1 1/2 tsp sesame seeds

1 1/2 tsp sliced scallions

1.  Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, sabal oilek, and 1/2 cup ketchup to a 6 quart crock pot.  Cover ad cook on LOW until chicken shreds easily with a fork, about 7 hours .  Remove chicken from crock pot.  Shred chicken, and cover to keep warm.

2.  Whisk together pineapple juice and cornstarch in a small bowl.  Increase crock pot heat to HIGH; slowly stir in pineapple juice mixture and remaining 1/4 cup ketchup.  Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes.  Stir back in chicken.  Serve over rice, and sprinkle with sesame seeds and scallions.

Serves 6

Crock Pot Jambalaya Soup

 6 oz smoked andouille sausage, chopped

4 cups unsalted chicken stock

2 (10 oz) cans unsalted diced tomatoes and green chiles (such as Rotel)

1 cup chopped yellow onion

1 cup chopped yellow bell pepper

1/2 cup chopped celery

3 Tbsp tomato paste

1 Tbsp salt-free Creole seasoning (such as Tony Chacheres)

2 garlic cloves, chopped

1/2 tsp Kosher salt

2/3 cup uncooked brown rice

12 oz raw medium shrimp, peeled and deveined

1/2 cup chopped fresh flat-leaf parsley

1.  Heat a large nonstick skillet over medium-high.  Add sausage; cook, stirring occasionally, until browned, about 4 minutes.  Transfer to a 5 to 6 quart crock pot.  Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste.  Creole seasoning, garlic and salt.  Cover and cook on LOW for 4 hours.

2. Stir in rice.  Cover and cook on low until rice is tender, about 2 hours.

3.  Stir in shrimp.  Cover and cook on low 8 minutes.  Divide soup evenly among 6 bowls .Sprinkle with parsley.

Serves 6

Crock Pot Baby Back RIbs

 1 slab baby back pork ribs (3 1/2 to 4 lb)

Rib Rub (recipe below)

1/2 cup pineapple juice

2 tsp rice vinegar

1 tsp minced garlic

Fancy Barbecue Sauce (recipe below)

1.  Rinse slab, and pat dry with paper towels.  remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (This will make ribs more tender)

Reserve 1/2 Tbsp Rib Rub; sprinkle both sides of the rib with remaining rub.  Wrap ribs in plastic wrap; chill 8 to12 hours.

2.  Stir together pineapple juice, next 2 ingredients, and reserved 1/2 Tbsp Rib Rub in a 6 quart crock pot..  Cut slab in half and stack halves in crock pot.   Cover and cook on HIGH 1 hour.  Reduce heat to LOW and cook 4  to 5 hours or until ribs are tender.

3.  Preheat broiler with oven rack 10 inches from heat.  Remove ribs from crock pot and place in a single layer in a heavy duty aluminum foil lined jelly-roll pan.  Brush both sides of ribs with Fancy Barbecue Sauce, Broil ribs 2 to 3 minutes on each side  or until caramelized.  Serve with remaining Barbecue Sauce.

Notes:  Ribs may be cooked on LOW for 5 to 7  hours or until tender.

Rib Rub:

2 Tbsp dark brown sugar

1 1/2 Tbsp smoked paprika

1 1/2 tsp Kosher salt

1/2 tsp garlic salt

1/2 tsp onion salt

1/2 tsp dry mustard

1/4 tsp freshly ground black pepper

1/8 tsp ground red pepper

1/4 tsp ground ginger

Stir together all ingredients.

Yield: Makes about 1/4 cup

Fancy Barbecue Sauce:

1 cup tomato-based bottled barbecue sauce ( like KC Masterpiece Original Barbecue Sauce)

1/4 cup honey

1 1/2 tsp apple cider vinegar

1/4 tsp dry mustard

1/8 tsp dried crushed red pepper

Stir together all ingredients in a small saucepan.  Bring to a boil over medium heat, stirring often; boil 1 minutes. Remove from heat.  Cover to keep warm.

Yield: makes about 1 1/4 cups

 

Crock Pot Vegetable Soup with Bacon

 4 thick-cut bacon slices, cut into 1/2 inch pieces

1 1/2 lbs baby Yukon Gold potatoes, halved

1 1/2 cups chopped yellow onion (from 1 medium onion)

1 cup 1/4 inch thick carrot slices (from 3 medium carrots)

1 cup dried navy beans

3/4 cup 1/4 inch thick parsnip slices (from 2 medium parsnips)

3/4 cup 1/4 inch thick celery slices (from 2 stalks)

6 cups chicken broth

1 Tbsp minced garlic (from 3 garlic cloves)

1/2 tsp black pepper, plus more for garnish

1/4 tsp Kosher salt

3 cups chopped curly kale (from 1 bunch)

1 Tbsp fresh lemon juice (from 1 lemon)

fresh thyme leaves

1.  Cook bacon in microwave until crisp, Crumble bacon.

2.  Place potatoes, onion, carrots, beans, parsnips, celery, broth, garlic, pepper, salt, and bacon in a 5 to 6 quart crock pot.  Cover and cook on LOW until potatoes and beans are tender, 5 1/2 to 6 hours.

3.  Uncover and stir in kale.  Cook, uncovered, until kale is tender, about 2 minutes.  Stir in lemon juice.  Ladle soup into serving bowls, and garnish with black pepper and thyme leaves.

Serves 8

Crock Pot Chicken Noodle Soup

2 lbs boneless skinless chicken breasts, trimmed

1 white onion, diced

1 cup sliced carrots

1 cup sliced celery

1 Tbsp freshly grated ginger

1 Tbsp minced garlic

8 cups low sodium chicken broth

1 tsp dried thyme

1 tsp dried oregano

12 oz egg noodles

salt and pepper

3 Tbsp freshly chopped parsley 

1.  Place chicken breasts into the bottom of a 6 to 8 quart crock pot.  Top with oion, carrots, celery, ginger, and garlic.  Pour in chicken broth and stir in thyme and oregano,

2.  Place the lid on an cook on low for 6 to 8 hours or on high for 3 to 4 hours.  Shred chicken with a fork.

3.  Stir in egg noodles and replace the lid. Cook o high for 12 to 15 minutes until egg noodles are soft and cooked through.  Taste and add salt and pepper, to taste.  Stir in parsley and serve immediately.

Serves 6

Crock Pot BBQ Country=Style RIbs

 6-12 pieces  country-style ribs

1/4 cup brown sugar

1 Tbsp chili powder

2 tsp salt

 1 tsp pepper

1/4 cup apple cider vinegar

1/4 cup mustard

1/4 cup Worcestershire sauce

2 cups ketchup

Line crock pot with a plastic liner.  Place ribs on the bottom.  Mix up in a bowl the all the sauce ingredients.  Spread sauce a on top of meat.  Set crock pot on low for 8-10 hours. (6- 8 hrs, 12- 10 hrs)  Place ribs on a foil lined pan. Final step is to set oven on broil for 4-5 minutes. 

Crock Pot Pulled Pork

Dry Rub:

 1 Tbsp paprika

1 Tbsp brown sugar

1 1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp pepper

1 tsp seasoned salt

4 1/2 lb boneless shoulder pork roast

1 1/2 cups bottled chili sauce (by the ketchup)

1/4 cup water

Mix together dry rub and rub on both sides of the pork.  Mix together chili sauce and water.  Place pork in crock pot and pour sauce mixture on top.  Set crock pot on low for 8-10 hours.  Pull meat a apart using a fork and place back  in pot for serving. May use on sandwiches, tacos, salads, with rice, etc...

Crock Pot Cubed Steak

 10 cubed steaks

salt and pepper

1 can cream of mushroom soup

1 can beef broth

Salt and pepper both side of steaks and sear in a hot pan until a golden brown.  May need to do in batches to not crowd the pan.  Place in crock pot.  Whisk together soup and broth and pour it onto the cubed steaks.  It will cover the steaks,  Set crock pot on high for 3-4 hours.  It will make its own gravy and be very tender.

Crock Pot Honey Baked Ham

 Sliced ham (4 lbs.)

1/2 cup brown sugar

1/2 cup hoey 

Dijon mustard

cinnamon

nutmeg

Bring glaze to a boil on stove.  In a crock pot add ham.. Add 1/3 cup water and pour glaze over ham.  Put on lid and cook on low for 1 to 1 1/2 hours.