Crock Pot Italian Style Roast From Crock Pot Slow Cookers

Cook Time

8 - 10 hours on LOW
4 - 5 hours on HIGH

Slow Cooker

6 - 6.5 Quarts

Yields

6 - 8 Servings

　

Ingredients
12 ounces tomato paste, canned
4 teaspoons garlic, minced
2 envelopes dry onion soup mix
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons black pepper
4 pounds chuck roast
32 ounces diced tomatoes, canned
2 onions, chopped
4 carrots, chopped
2 potatoes, chopped
2 stalks celery, sliced
4 bay leaves
　
Directions
1. Mix together all ingredients except roast.
2. Place roast in slow cooker. Add soup mixture.
3. Cover; cook on Low 8-10 hours or on High 4-5 hours. Remove bay leaves before serving.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.

Crock Pot Italian Spaghetti From Crock Pot Slow Cookers

Cook Time

6-8 hours on LOW
3-5 hours on HIGH

Slow Cooker

Yields

6 servings

　

Ingredients
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and diced
1 celery rib, sliced
1 1/2 pounds ground beef
1 medium carrot, diced
6 mushrooms, sliced
8 ounces canned tomato sauce
1 1/2 cups water
14 ounces stewed tomatoes, chopped, including liquid
2 teaspoons fresh oregano, minced
1 teaspoon Italian parsley, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
8 ounces uncooked spaghetti, broken into thirds
　
Directions
1. In a medium skillet, sauté the onion, garlic, green pepper and celery.
2. Add the beef and brown.
3. Drain any grease and pour the beef and vegetables into the Crock-Pot® slow cooker.
4. Add the carrot, mushrooms, tomato sauce, water, stewed tomatoes with the liquid, oregano, parsley, salt, pepper and sugar.
5. Cover; cook on Low 6 to 8 hours (or on High for 3 to 5 hours).
6. One hour before serving, turn to High and stir in the dry spaghetti. Cover and cook until the noodles are tender.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.

Crock Pot Ragin Cajun Pot Roast

Ragin Cajun Pot Roast

2 -2 1/2 lbs boneless beef chuck roast

2 -3 teaspoons cajun seasoning

1 tablespoon cooking oil

1 (14 1/2 ounce) can cajun-style stewed tomatoes or 1 (14 1/2 ounce) can Mexican-style tomatoes

1 cup chopped onion

1 cup chopped celery

1/4 cup quick-cooking tapioca

1 teaspoon bottled minced garlic or 2 garlic cloves, minced

Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.

In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.

Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.

Slice meat; serve with sauce over rice. Makes 6 servings.

Crock Pot Maple Glazed Beef Brisket From Crock Pot Slow Cookers

Cook Time

3.5 hours on HIGH
7- 9 hours on LOW

Slow Cooker

Yields

4 - 6 people

　

Ingredients
1 teaspoon cayenne pepper
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup real maple syrup
1/4 cup Jack Daniel’s, or other whiskey
2 tablespoons brown sugar
1 tablespoon tomato paste
juice of 1 orange
2 cloves garlic, smashed
4 slices fresh ginger, sliced thinly (1/16-inch thick)
4 slices orange peel, 1/2" x 1/2" (careful to avoid bitter white pith when peeling)
　
Directions
1. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum sealed bag, plastic resealable bag or other container.
2. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
3. Marinade for 2 hours or overnight.
4. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
5. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum-sealed bag, plastic resealable bag or other container.
6. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
7. Marinade for 2 hours or overnight.
8. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.

Crock Pot Pork Chops with Potatoes in Mustard Sauce From Crock Pot Slow Cookers

Cook Time

7-10 hours on LOW
4-5 hours on HIGH

Slow Cooker

4 - 4.5 Quarts
5 - 5.5 Quarts
6 - 6.5 Quarts

Yields

　

Ingredients
6 to 8 pork loin chops
2 tablespoons cooking oil
10 1/2 ounces cream of mushroom soup
1/4 cup chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme, crushed
1 clove garlic, minced
1/4 teaspoon pepper
2 medium potatoes, cut into thin slices
1 onion, thinly sliced
　
Directions
1. In a skillet, brown, pork chops on both sides in hot oil.
2. Drain. In stoneware combine mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat.
3. Place browned pork chops on top of potato mixture.
4. Cover cook on Low for 10 hours or on High for 5 hours.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
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Crock Pot Stuffed Pasta Shells From Crock Pot Slow Cookers

Cook Time

4½ - 6 hours on HIGH


4 - 4.5 Quarts
5 - 5.5 Quarts

Yields

　

Ingredients
20 ounces cheese stuffed pasta shells
2 cups mushrooms, sliced
2 teaspoons olive oil
28 ounces plum tomatoes, canned
6 ounces tomato paste, canned
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup white wine
　
Directions
1. Sauté mushrooms in a skillet.
2. Add mushrooms, tomatoes, tomato paste, oregano, garlic and white wine to slow cooker.
3. Cook on High 3½-5 hours.
4. Add shells and cook for 1 additional hour.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish. o

Crock Pot Classic Baked Beans From Crock Pot Slow Cookers

Cook Time

8-10 hours on LOW
4-5 hours on HIGH

Slow Cooker

4 - 4.5 Quarts

Yields

6 servings

　

Ingredients
48 ounces pork and beans
1/4 cup dark molasses
1/2 cup ketchup
1/4 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
　
Directions
1. Place all of the ingredients in the Crock-Pot® slow cooker, mixing to combine.
2. Cover; cook on Low 8 to 10 hours (or on High 4 to 5 hours).

Honey Orange Bake Ham From Martha Stewart Living Sitei

Martha Stewart Living
Yield Serves 10, plus plenty of leftovers
　
Ingredients
1 whole smoked ham (14 to 18 pounds), bone in and rind on
1/2 cup honey
1/3 cup freshly squeezed orange juice
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 large onion, cut into 6 wedges
1 large orange, cut into 6 wedges
4 sprigs rosemary
1/2 cup cider vinegar
3 1/2 cups homemade or low-sodium canned chicken stock
3 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
Directions
Rinse ham with cool water; dry with paper towels. Let stand, uncovered, at room temperature 1 hour. Meanwhile, whisk together honey, orange juice, balsamic vinegar, and mustard; set aside.
Preheat oven to 300 degrees, with rack in lower third. Fit a roasting pan with a rack, and place ham, with the thicker rind on top, on rack. Scatter onion and orange wedges and rosemary around ham on rack. Transfer to oven, and cook 1 hour.
Remove pan from oven, and let ham cool slightly. Increase oven temperature to 350 degrees. Trim fat all over the ham to a layer of about 1/4 inch (it does not need to be perfectly even; the bottom will have less fat and more skin). Turn ham, bottom side down. Score fat on top of ham in a diamond pattern, each 1 to 2 inches, cutting about 1/4 to 1/2 inch through the fat and into meat. Baste with honey mixture. Add enough water to roasting pan to fill the bottom by about 1/4 inch.
Return ham to oven, and cook 1 hour more, basting often with remaining marinade (do not baste with pan juices). If necessary, add water to pan to keep juices from burning. Remove from oven; transfer ham to a serving platter; discard orange, onion, and rosemary. Let stand 30 minutes before carving ham.
Meanwhile, make gravy: Strain liquid from roasting pan into a liquid measuring cup or bowl, and skim off fat from surface with a large spoon. Place roasting pan over medium-high heat. Add cider vinegar, and simmer until most of the liquid has evaporated. Return defatted juices to pan along with 2 cups stock. Bring to a boil, and let simmer.
In a small bowl, whisk together remaining 1 1/2 cups stock and the flour; whisk into sauce. Continue simmering until liquid is reduced by half and slightly thickened. Season with salt and pepper. Serve hot with ham.

Herb Drop Biscuits From Martha Stewart Living Site

Ingredients
2 cups all-purpose flour
1/4 cup chopped fresh chives
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons cold unsalted butter
1 cup milk
Directions
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, fresh chives, baking powder, and salt. Using a fork or your fingers, work in butter (cut into small pieces) until small pea-size clumps form. Mix in milk until the mixture comes together as a sticky dough.
Using a 1/3-cup measure, drop 8 mounds of dough onto a nonstick baking sheet; pat down slightly.
Bake until biscuits are golden brown, rotating baking sheet halfway through, 15 to 20 minutes. Serve warm or at room temperature

Chocolate Raspberry Tart From Martha Stewart Living Sitei

Ingredients
32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)
Directions
Preheat oven to 350. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
Cook's Note

Use a flat-bottomed 1-cup measure to press the cookies firmly into the tart pan. You can substitute graham crackers for the chocolate wafers.

Chocolate Covered Strawberries From Martha Stewart Living Sitei

Ingredients
8 ounces semisweet chocolate, finely chopped
1 pound large strawberries (about 20), washed and dried well
1/3 cup finely chopped pistachios (optional)
Directions
Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)

Crock Pot Penne Pasta and Cannellini Bean Soup From Crock Pot Blog

What You Need:
2 (19 oz) cans cannellini beans, drained
1 (1 lb) pkg. frozen mixed vegetables
1 (14.5 oz) can diced tomatoes
1/4 t basil
1/4 t garlic
1/4 t oregano
½ t salt
1 (12 oz) bottle vegetable juice cocktail
1 C water
1/2 C uncooked penne pasta
How to Make It:

Place the beans, mixed vegetables and tomatoes into a 6qt crock pot.
Sprinkle in the basil, garlic, oregano and salt.
Pour the vegetable juice cocktail and water into the mixture and stir to combine.
Cover and cook on the low setting for 7 1/2 hours.
Stir in the uncooked pasta and increase the heat to high.
Recover and cook an additional 20 to 30 minutes or until the pasta is tender.

Serving Size: 6

Tips:

1/2 C of pasta may look a little skimpy but by the time it has cooked in the crock pot you will have just the right amount for your soup. If you purchase diced tomatoes with the garlic, basil and oregano added you won’t need to add those spices to your soup.

Crock Pot Light and Creamy Broccoli Soup From Crock Pot Blog

This is a light, tasty broccoli soup with very little fat.

What You Need:
2 1/2 lbs fresh broccoli, chopped
1 T unsalted margarine
water
2 C fat free milk
1/2 C light processed cheese, cubed
How to Make It:

Remove any tough stalks from the a 6 qt. crock pot.
Dot the margarine over the broccoli.
Fill the crock pot with just enough water to cover the broccoli pieces.
Cover and cook on the high temperature setting for 2 hours.
Pour in the milk, recover and continue cooking 30 minutes.
Stir in the cheese, recover and continue cooking 20 minutes or until the cheese has completely melted into the soup.

Serving Size: 6

Tips:

If you want a little meat with your soup chop some cooked ham and add it to crock pot at the same time you add the broccoli.

Crock Pot Glazed Pork Roast From Crock Pot Blog

What you need:
4 lb. pork loin roast
6 apples, cored and quartered
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
How to make it:

Rub the pork roast with a little salt and pepper to coat. Place the roast into a broiler pan and broil to brown the outside and remove any of the excess fat, drain well.
Place the apple pieces into the bottom of a large (6 qt.) crock pot.
Next place the pork loin on top of the apples.
Combine the ginger, brown sugar and apple juice in a small bowl.
Pour the apple juice mixture over the top of the roast.
Cover and cook on a low setting for about 10-12 hours or until the roast is done.

Tips:

Serve with your favorite vegetables and trimmings

Crock Pot Pantry Soup From Crock Pot Blog

What You Need:
1 tbsp canola oil
1 lb lean or extra lean ground beef
1 onion, chopped
1 (19 oz) can minestrone soup
1 (15 oz) can pinto beans, rinsed well and drained
1 (14.5 oz) can stewed tomatoes
1 (11 oz) can whole kernel corn
1 (4 oz) can green chilies, chopped
1 tsp salt
1/2 t garlic powder
1/2 t onion powder
How to Make It:

Place the oil in a skillet over medium heat.
Break up the ground beef into the skillet and add the onions.
Cook 12 minutes or until the meat is completely browned.
Drain well and pat the excess grease off with a paper towel.
Place the meat and onions into a 6qt. crock pot.
Pour in the minestrone soup, pinto beans, tomatoes, corn and the chilies.
Sprinkle in the salt, garlic and onion powder.
Stir from the bottom up to combine all the ingredients together.
Cover and cook on the low heat setting 6 hours.

Serving Size: 8

Tip:
Use your imagination and try other ingredients you may have in the pantry and refrigerator. Try adding canned or frozen green beans, peas or carrots.