Orange-Apricot Pork Chops in the Crockpot

Posted on January 31, 2009. Filed under: Pork, Slow-Cooker |

I want to try this recipe!

Orange-Apricot Pork Chops in the Crockpot at A Year of Crockpotting.

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Mexican Chicken in the Crockpot

Posted on January 6, 2009. Filed under: Chicken, Family Corner, Hispanic, Reviewed, Slow-Cooker |

Mexican chicken in the crockpot

1 small pkg. (12 oz) frozen corn
1 can of black beans drained and rinsed
2 cup Salsa (Pace) divided
4 or 5 boneless, skinless chicken breast
8oz. cream cheese (lite)
1/2 cup chopped onion divided
1 bell pepper seeded and chopped & divided
optional 1 can small olives drained

In the crockpot layer 1/4 c onions beans, corn, 1c. salsa, 1/2 green pepper, (olives) chicken, onions, & peppers and last cup of salsa. Cook on high for 4 hours or until chicken is cooked. Place Cream cheese on top and allow to melt. Remove chicken breast and stir what is in the crock pot, replace chicken. Turn to low and serve anytime you’re ready. May be served with plain rice or noodles.
Source: Vrsherren @ Family Corner

REVIEW:  This looked great until I added the cream cheese.   Our verdict:  a big NO.  We had sandwiches instead.   I might consider something along this line but with cheddar/monterey jack instead of the cream cheese.  But I’m not in a big hurry to revisit this one.   01/24/09

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Mexican Chicken Soup

Posted on September 30, 2008. Filed under: Chicken, Main Dish, Slow-Cooker, Soups |

This recipe was originally posted in What’s for Dinner July 2008 on forums by futureteacher:


1-1/2 lbs boneless skinless chicken breasts, cubed
2 tsp oil
1/2 cup water
1 envelope taco seasoning
1 can 32 oz V8 juice
16 oz salsa
15 oz can black beans, rinsed/ drained
10 oz pkg frozen corn
6 tbs cheddar cheese
6 tsp sour cream
2 tbsp fresh minced cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transer for a 5-qt slow cooker. Stir in V8, salsa, beans and corn. Cover and cook on low 3-4 hours. Serve with cheese, sour cream and salsa. Makes about 6 servings.
Source: Taste of Home

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Crockpot Beef Roast

Posted on July 11, 2008. Filed under: Beef, Main Dish, Slow-Cooker |

~Crockpot Beef Roast~
1 3-lb. beef roast
2 packets Good Seasons dressing mix (the original recipe called for one Italian and one Garlic-Herb, but I’ve mixed and matched with great success)
1 12-oz bottle or can of beer- any, just not dark

Sprinkle 1 packet of dressing mix in the bottom of the crock. Put the roast in. Sprinkle the other packet of dressing mix on top of the roast. Pour in the beer. Cover the crock. Cook on low for 8-10 hours.

Boom. Roast au jus. You can eat it this way- the meat will be tender and “shreddy.” Sometimes I take out the roast and keep it warm while I turn the crock on high and throw in a Tbsp of butter and whisk in a few Tbsps of flour, then cover the crock and let it cook for 10 minutes… boom, gravy.

Source:  catwoman at Family Corner

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Spicy Shredded Chicken

Posted on September 27, 2007. Filed under: Chicken, Slow-Cooker |

*Spicy Shredded Chicken
8-10 boneless, skinless chicken thighs (or 5-6 breast halves)
3/4 C. enchilada sauce
1/4 to 1/2 C. salsa
2 tsp. cumin
1 Tbl. cilantro
chili powder (to taste)

Place chicken in crockpot and cover with the rest of the ingredients. Cook on Low for 8 hours. The chicken will shred on it’s own as it cooks. You might have to stir it once or twice to “break it up”. *It is only as spicy as you want it to be!

Try this chicken in a flour tortilla or on taco chips, on a salad.  For a family of six, the recipe above will stretch for 3 or 4 meals (maybe 2 dinners and 2 lunches). Have tacos for dinner, tostadas or nachos for lunch with the left overs on a salad or tucked into an enchilada casserole.


Via scmom at Bless Us O Lord

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Lizzie-boo’s Beef and Barley Soup (Slow Cooker)

Posted on September 23, 2007. Filed under: Beef, Reviewed, Slow-Cooker, Soups |

Beef and Barley Soup (Crockpot)

2 lbs. stew meat, cut into cubes

1/4 cup flour

4 Tbsp. oil

3/4 cup pearl barley (not quick barley)

3 carrots, cut in half lengthwise and sliced into half coins

1 medium onion, quartered and thinly sliced

1/2 cup chopped fresh parsley

1 bay leaf

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme, crumbled

1/2 tsp. dried savory, crumbled

2 cans (14 oz. each) low-sodium beef broth

Dredge the meat with flour. In a large skillet, brown meat in oil on all sides. Drain any remaining oil.

Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 hours or until beef and barley are tender.

Taste for seasoning; add additional salt or thyme if you wish (but I never see the need).

Serve with crusty bread.

Note: can also be cooked on stovetop, cooking time about 2 1/2 to 3 hours. May need to add water to thin to desired consistency.

Source: Lizzie-boo at Family Corner and MomsMenu

Review:  Excellent soup.

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Slow-Cooker Beef Barley Soup

Posted on June 29, 2007. Filed under: Beef, Slow-Cooker, Soups |

Originally posted in Family Corner What’s for Dinner, February 2007 by:  cau

Beef Barley Soup
2 lbs. grd beef
2 medium onions, chopped
1/2 cup celery
3 cups water
2 cans beef broth
1 cup quick cooking barley
2 cans(14 1/2 onces) of chopped tomatoes
2 teaspoons Worchester sauce
1 teaspoon salt
1 teaspoon basil
In dutch oven cook beef,onions, celery until meat is no longer pink, drain. Stir in water & broth and bring to a boil. Reduce heat and add barley. Cover and simmer for 10-20 minutes until barley is tender.Stir in remain ingredients & heat through

Colleen’s touch
I often use a round steak instead ( dh likes it better)
I always add chopped or grated carrots
I cook the barley seperate as it is like noodles in that it eats up the broth.
I cook it in my slow cooker.

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Maple Syrup Baked Beans

Posted on June 29, 2007. Filed under: Side Dish, Slow-Cooker |

Maple Syrup Baked Beans

3 1/2 cups dry white navy beans
1/2 cup onions
1/2 cup maple syrup
1 tsp salt
1/2 cup ketchup
1 tsp mustard
1/2 cup brown sugar

Soak beans for about 8 hours. Drain. Mix
everything in a crock pot. Cover to top
with water. Cook 6 to 8 hours; stir occasionally.
If too dry add a little more ketchup and maple
syrup. Enjoy.

Source: Debknechtel from Family Corner

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