Pat the chicken drumettes dry with a paper towel
and place on broiler pan. Broil 5-6 inches from the
heat for 8-10 minutes, turning often, until chicken is
browned. Place in 3-4 quart crockpot. Mix remaining
ingredients in a small bowl and pour over drumettes.
Cover and cook on LOW for 4-5 hours. These can be held
for 1 hour after the cooking time on LOW.
Cashew Chicken
6 boneless skinless chicken breast halves, cut into 1-inch strips
5 sliced mushrooms
3 green onions, sliced
1/4 cup soy sauce
2 teaspoons grated ginger
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
8-ounce can sliced bamboo shoots, drained
1/2 cup toasted cashews
1/2 cup Chinese pea pods
2 tablespoons cornstarch
3 tablespoons water
hot cooked rice
Place chicken and mushrooms in a crockpot. Add onions,
soy sauce, ginger, broth, salt and pepper. Cover and
cook on LOW about 4 hours. Add bamboo shoots, cashews
and pea pods; turn control to HIGH. In a small bowl,
dissolve cornstarch in water. Stir into chicken mixture
in crockpot. Cover and cook on HIGH 20 to 30 minutes
or until thickened, stirring at least once. Serve over
the rice. Makes 6 servings.
Cheesy Creamed Corn
3 packages (16 ounces each) frozen corn
2 packages (one 8 ounce, one 3 ounce) cream cheese, cubed
1/4 cup butter, cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
6 slices process American cheese, cut into small pieces
Combine all ingredients in a slow cooker; mix well.
Cover and cook on low for 4 hours or until heated
through and the cheese is melted. Stir well before serving.
Chicken Santa Fe
15 ounce can black beans, rinsed and drained
2 15 ounce cans whole kernel corn, drained
1 cup bottled thick & chunky salsa, divided
5 or 6 skinless, boneless chicken breast halves (2 pounds total)
1 cup shredded cheddar cheese
In 3 or 4-quart electric slow cooker, mix together beans,
corn, and 1/2 cup salsa. Top with chicken, then pour
remaining salsa over chicken. Cover and cook on high
heat setting 2 1/2 to 3 hours, or until chicken is tender and
white throughout; do not overcook or the chicken will
toughen. Sprinkle cheese on top, cover, and cook until cheese
melts, about 5 minutes. Serves 5 or 6.
Crockpot Beefaroni
3 pounds ground beef
1 cup chopped onion
2 cloves minced garlic
1 1/2 cups ketchup
1 cup chopped green bell pepper
1/2 cup water
4 tablespoons brown sugar
4 tablespoons prepared mustard
4 tablespoons vinegar
4 tablespoons Worcestershire sauce
3 teaspoons chili powder
3 cups cooked elbow macaroni
1 cup shredded cheddar cheese
Salt and pepper to taste
Brown hamburger in a skillet. Mix with remaining
ingredients, except the cheese. Place into crockpot
and sprinkle cheese over top. Cook on high for 1 hour or low for 3 hours.
Honey Hoisin Chicken
2 1/2 to 3 pounds chicken pieces
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons dry white wine
1 tablespoon grated ginger
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water
Rinse chicken and pat dry with paper towels.
Combine soy sauce, hoisin sauce, honey, wine,
ginger, salt and pepper. Dip each chicken piece
into sauce, then place in crockpot. Pour
remaining sauce over chicken. Cover and cook
on LOW 4 or 5 hours. Turn control to HIGH.
Remove chicken from crockpot and keep warm.
Dissolve cornstarch in cold water. Stir mixture
into juices in slow cooker. Cover and cook on
HIGH 15 to 20 minutes or until slightly thickened.
Spoon sauce over chicken. Serve with hot cooked rice.
Honey Mustard BBQ Pork Ribs
3-1/2 pounds boneless pork country-style ribs
1 tablespoon cooking oil (optional)
1 8-ounce jar honey mustard
1 cup bottled barbecue sauce
2 teaspoons garlic-and-herb seasoning blend
Brown ribs, in several batches, in hot oil in a large skillet, if desired. Drain
off fat. Place ribs in a 3-1/2 or 4-quart slow cooker. Combine honey mustard,
barbecue sauce, and seasoning blend; pour over ribs. Stir to coat ribs with
sauce. Cover; and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Transfer ribs to a serving platter. Strain sauce; skim
fat from sauce. Drizzle some of the sauce over the ribs and pass remaining sauce.
Makes 6 to 8 servings.
Pepsi and Pork
1 can cream of mushroom soup
2 tablespoons soy sauce
12 ounces Pepsi
12 ounces pork roast, sliced
Mix the soup, soy sauce, and Pepsi together
in the bottom of the crockpot. Place the
pork in the mixture and slow cook on medium
or high for 4 to 6 hours. Meat will be very tender.
Pooh Stew
1 pound stew meat
1/2 cup wine (any kind)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 can mushroom pieces, drained
Mix all ingredients in a crockpot.
Cook on HIGH for 7 hours, stirring occasionally.
Serve over hot cooked rice or noodles.
1/4 cup cornmeal
1 teaspoon paprika
1/2 cup prepared barbecue sauce
28 ounce. can tomatoes, undrained, cut up
2 (15 ounce) cans chili without beans
15 ounce. can pinto or kidney beans, undrained
15 ounce can caliente style chili beans, undrained
10 ounce can condensed French onion soup
In slow cooker, combine all ingredients; mix well. Cook on high
setting for 2 to 4 hours to allow flavors to blend. Or, cook 1 hour
on high setting; reduce heat to low setting and cook 8 to 9 hours.
TIP: For hotter chili flavor, 2 teaspoons chili powder can be added.
Slow-Cooked Sweet 'n' Sour Pork
2 1/2 tablespoons paprika
2 1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 (20 ounce) can unsweetened pineapple chunks
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
Place paprika in a large resealable plastic bag. Add pork, a few pieces
at a time, and shake to coat. In a nonstick skillet, brown pork in oil in
batches over medium-high heat. Transfer to a 3-qt. slow cooker.
Drain pineapple, reserving juice; refrigerate the pineapple. Add the
pineapple juice, vinegar, brown sugar, soy sauce, Worcestershire sauce
and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours
or until meat is tender. Combine cornstarch and water until smooth;
stir into pork mixture. Add pineapple. Cover and cook 30 minutes
longer or until sauce is thickened. Serve over rice if desired.
Slow Cooker Buffalo Chicken Chili
2 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) black beans, drained, rinsed
1 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce
Crumbled blue cheese, if desired
Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix
all ingredients except buffalo wing sauce and cheese. Cover; cook on
Low heat setting 8 to 10 hours. Stir in buffalo wing sauce. Serve sprinkled
with blue cheese.
Slow Cooker Tamale Pie
1 pound ground beef
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) can enchilada sauce
1 1/2 teaspoons garlic powder
1 (8.5 ounce) package corn bread/muffin mix
1/3 cup milk
1 egg
2 tablespoons melted butter
1/2 cup shredded Cheddar cheese
Place the ground beef in a skillet over medium heat, and cook and stir the
beef until it is browned, about 10 minutes, breaking up the meat as it cooks.
Drain the beef, and place it into the slow cooker. Stir in the kidney beans,
enchilada sauce, and garlic powder. In a bowl, combine the corn bread mix
with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese.
Spoon the corn bread mixture over the beef mixture in the slow cooker. Set
the cooker to Low, cover, and cook until the corn bread topping is cooked
through and set, about 5 hours.
Spicy Cajun Buffalo Wings
3 pounds chicken wings
1 bottle spicy barbecue sauce
2 teaspoons cayenne pepper
1/4 teaspoon salt
2 teaspoons black pepper
1/2 teaspoon minced garlic
1 teaspoon minced onion flakes
3 tablespoons Worcestershire sauce
2 tablespoons Jalapeno sauce
1 tablespoon Tabasco sauce
1 tablespoon Cajun spice
In a crockpot combine chicken, barbecue sauce, and all
spices. Stir and heat on LOW for 4 hours.
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