18 CROCK POT RECIPES

CROCK POT ITALIAN BEEF

1 (3 to 5 lb) rump roast
1 envelope Good Seasons Italian Dressing Mix
1 cup Water
1 envelope Au jus gravy mix
2 tsp Italian seasoning
6 Pepperoncini peppers (optional)
Hamburger buns (for serving)

Mix together water, gravy mix, dressing, and Italian seasoning. Pour over roast in crock-pot. Add peppers if desired.

Cover and cook on LOW about 2 hours. Break up roast and cook 1 more hour.

Serve on hamburger buns.

VARIATION:
Linda Hendrickson makes this using on 4 lb. chuck roast, 1 pkg. Good Seasons mix and 1/2 cup water.

Source: Bumgarner Family Recipes

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MRS. RINGLE'S BRISKET

1 (6 lb) brisket
2 tbsp prepared mustard
1 envelope onion soup mix
5 new potatoes

Place brisket fat side up in crockpot. Do not add any liquid. Cover with mustard and dry soup mix.

Cover and cook on low overnight.

Skim mustard and onion seasoning from brisket; mix with liquid. Remove brisket from crockpot and allow to cool.

Peel off fat; discard. Slice or shred meat. Save juices and seasoning to thicken and make gravy. Divide meat and gravy in half; freeze each half in a 1 gallon bag.

TO SERVE:
Thaw beef in the bag. Heat the brisket and gravy. Prepare new potatoes: heat 1 cup salted water to a boil; add potatoes. Cover and heat until tender; drain. Serve with the heated brisket and gravy.

SERVING SUGGESTION:
Use one bag for Hot Brisket Sandwiches and one bag for Mrs. Ringle's Brisket.

Adapted from source: Once a Month Cooking by Mary Beth Lagerborg and Mimi Wilson

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SMOKY BARBECUE RIBS

1 cup chili sauce*
1/4 cup chopped green onions
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp gingerroot, fresh, grated
1/2 tsp liquid smoke
1/4 tsp dried red pepper flakes
4 lb spareribs, cut in single ribs

In medium bowl, combine all ingredients except ribs. Dip each rib into sauce. Place coated ribs in cooker. Pour remaining sauce over ribs in pot.

Cover and cook on LOW 5-6 hours or until meat is tender.

*Use chili sauce that is similar to ketchup, not the hot spicy variety with chile peppers.

Makes 6 servings
Adapted from source: Crockery Favorites by Mable Hoffman

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PORK ROAST WITH FENNEL AND SAGE

3 lb pork loin roast
1/4 tsp salt
1/8 tsp ground black pepper
4 tbsp chopped fresh sage
2 fennel bulbs, sliced crosswise
2 tbsp cornstarch
1/2 cup dry white wine

Have butcher cut roast through most of bone to form individual chops. Trim off most of fat. If necessary, tie roast to hold it together. Sprinkle top and sides with salt, pepper, and fresh sage. Place on rack in slow cooker; top with fennel.

Cover and cook on LOW 7-8 hours.

Remove roast and most of fennel; keep warm.

Turn slow-cooker on HIGH. Dissolve cornstarch in wine. Stir into drippings. Cover and cook on HIGH 25-30 minutes or until thickened. Stir once or twice.

TO SERVE:
Cut into chops. Spoon fennel over chops, then sauce over all.

Makes 6 servings
Adapted from source: Crockery Favorites by Mable Hoffman

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BARBECUED BEEF SANDWICHES

3 lb lean boneless chuck roast
3/4 cup ketchup
1 tbsp Dijon mustard
2 tbsp brown sugar
1 garlic clove, crushed
1 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp ground black pepper
10 French rolls or sandwich buns (for serving)

Place beef in slow-cooker. Combine remaining ingredients, except rolls. Pour over meat.

Cover and cook on LOW 8-9 hours. Refrigerate or prepare sandwiches now.

TO MAKE SANDWICHES:
Shred beef by pulling it apart with 2 forks; add 1 cup sauce. Reheat in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce, if desired.

TO MAKE AHEAD:
This may be cooked a day ahead and refrigerated overnight. Skim fat off top and reheat.

Makes 10 servings
Adapted from source: Crockery Favorites by Mable Hoffman

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HONEY-MUSTARD BARBECUED SHORT RIBS

3 lb beef short ribs
1 cup bottled hickory smoke flavored barbecue sauce
2 tbsp honey
1 tbsp Dijon mustard
1 garlic clove, crushed
1/2 tsp salt
1/8 tsp ground black pepper
FOR THE SAUCE:
2 tbsp cornstarch
2 tbsp cold water

Place short ribs in slow-cooker.

In medium bowl, combine barbecue sauce, honey, mustard, garlic, salt and pepper. Pour over ribs.

Cover and cook on LOW 6-7 hours or until tender. Refrigerate several hours or overnight.

TO SERVE:
Skim any solidified fat from top. Remove ribs; heat in microwave or conventional oven.

Dissolve cornstarch in water. Add to sauce. Cook and stir in microwave or stovetop until hot and slightly thickened. Pour hot sauce over warm ribs.

Makes 6 servings
Adapted from source: Crockery Favorites by Mable Hoffman

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HOT BAJA COFFEE

8 cups hot water
3 tbsp instant coffee granules
1/2 cup coffee liqueur
1/4 cup Creme de Cacoa liqueur
FOR SERVING:
3/4 cup whipped cream
2 tbsp semi-sweet chocolate, grated

In slow-cooker, combine 8 cups hot water, coffee, and liqueurs.

Cover and heat on LOW 2-4 hours.

Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate.

Makes 10 servings
Adapted from source: Crockery Favorites by Mable Hoffman

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DAUBE OF BEEF

5 shallots, sliced thin
4 garlic cloves, minced
2 medium carrots, sliced 1/4-inch thick
1/3 cup chopped baked ham
1 slice orange peel (1/2 x 3-inches)
1 bay leaf
3 lb beef chuck, boneless lean, cut in 1 1/2-inch cubes
1/4 cup flour
1/4 tsp whole black peppercorns
1/4 tsp dry thyme
1/8 tsp ground cloves
1/2 tsp dry sage
2 tbsp balsamic vinegar
3/4 cup dry white wine or beef broth
1/4 cup brandy
2 tbsp flour
2 tbsp butter or margarine
salt (to taste)
Chopped fresh parsley (for garnish)

In slow cooker, combine shallots, garlic, carrots, ham, orange peel, and bay leaf.

Coat beef cubes with flour; add to cooker. Sprinkle with peppercorns, thyme, cloves, and sage. Drizzle with vinegar; pour in wine and brandy.

Cover; cook LOW until beef is very tender. Remove and discard bay leaf and orange peel, then blend in flour and butter (Blend together).

Increase cooker heat to HIGH, cover and cook, stirring 2-3 times, until sauce is thickened (about 20 minutes). Season to taste and sprinkle with parsley.

Makes 8 servings
Source: Sunset Crockery Cookbook

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CIDER-SIMMERED EYE OF ROUND

2 tsp vegetable oil
1 (4 lb) eye of round roast, trimmed
2 medium onions, in eighths
1 celery stalk, sliced thin
2 garlic cloves, minced
1 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 cup apple cider or apple juice
2 tbsp molasses
FOR THE SAUCE:
2 tbsp cornstarch
2 tbsp cold water
Salt (to taste)
Chopped fresh parsley (for garnish)

Heat oil in wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.

Meanwhile, in a 4-quart or larger electric slow cooker, combine onions, celery, and garlic; sprinkle with allspice, ginger, and pepper.

In a small bowl, mix cider and molasses. Place beef on top of onion mixture; pour in cider mixture.

Cover and cook at LOW until beef is very tender when pierced (9 1/2 to 10 hours). Lift roast to a warm platter and keep warm.

Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch (blended in cold water). Increase heat to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes). Season to taste with salt.

TO SERVE:
Remove and discard string from beef, then slice across grain. Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining sauce in gravy pitcher or bowl.

Makes 10 servings
Source: Sunset Crockery Cookbook

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CREAMY PORK AND APPLES WITH CORNMEAL BISCUITS

1 small onion, finely chopped
3 garlic cloves, minced
2 large apples, tart green, peeled, cored and sliced
2 tsp sugar
2 tsp dry sage
1/4 tsp ground white pepper
1/4 tsp ground nutmeg
2 1/2 lb fresh pork boneless leg, trimmed and cut into 1-inch cubes
3 tbsp flour
1/2 cup dry white wine
FOR THE CORNMEAL-YOGURT BISCUITS:
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/3 cup cold butter/margarine
3/4 cup plain nonfat yogurt
FOR THE SAUCE:
1 1/2 tbsp cornstarch
1/3 cup heavy (whipping) cream

Combine onion, garlic, and apples; sprinkle with sugar, sage, white pepper, and nutmeg. Coat pork cubes with flour, then arrange over apple mixture (in crockpot). Pour in wine.

Cover and cook LOW until pork very tender.

WHEN PORK IS ALMOST DONE, PREPARE CORNMEAL BISCUITS:
In a large bowl, mix flour, cornmeal, baking powder, sugar and salt. Cut in butter. Add yogurt, stir just to form sticky ball. Gather into ball and knead slightly on floured board. Roll or pat out about 1/2-inch thick. Using a 2 1/2-inch cutter, cut 12 rounds. Place about 1-inch apart on an ungreased baking sheet.

Bake in a preheated oven at 450 degrees F until golden brown.

TO MAKE THE SAUCE:
While biscuits are baking, mix cornstarch and heavy cream in a small bowl; blend into pork mixture. Increase cooker heat setting to HIGH; cover and cook until sauce is hot and bubbly (10-15 minutes). Season to taste.

TO SERVE:
Arrange 6 biscuits around pork mixture in cooker. Serve remaining biscuits hot in a basket.

Makes 6 servings
Source: Sunset Crockery Cookbook

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PORTUGUESE GARLIC CHICKEN

1 medium onion, sliced thin
6 garlic cloves, sliced thin
2 medium Roma or pear-shaped tomatoes
1/3 cup ham, baked, chopped
1/2 cup golden raisins
1 (3 3/4 lb) chicken
1/2 cup port wine
1/4 cup brandy
1 tbsp Dijon mustard
2 tbsp tomato paste
FOR THE SAUCE:
1 1/2 tbsp cornstarch
2 tbsp cold water
1 tbsp red wine vinegar
Salt (to taste)
Parsley sprigs (for garnish)
Tomato wedges (for garnish)

Combine onion, garlic, tomatoes, ham, and raisins; place in crock pot.

Reserve chicken neck and giblets for other uses; rinse chicken inside and out and pat dry. Tuck wingtips under; tie drumsticks together. Place chicken on top of onion mixture.

Mix port, brandy, mustard and tomato paste; pour over chicken.

Cover; cook at LOW setting until meat near thighbone is very tender when pierced (7 1/2 to 8 hours)

Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below heat until golden brown (about 5 minutes). Transfer to warm platter; keep warm.

TO MAKE THE SAUCE:
Skim and discard fat from cooking liquid; blend in mixture of cornstarch and 2 tablespoons cold water. Increase cooker heat setting to HIGH; cover and cook, stirring two or three times, until sauce is thickened (about 10 minutes). Stir in vinegar; season to taste.

TO SERVE:
Garnish chicken with parsley sprigs and tomato wedges. Carve bird; top with some of sauce. Serve remaining sauce in gravy pitcher or bowl.

Makes 4 servings
Source: Sunset Crockery Cookbook

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CRANBERRY CHICKEN

1 small onion, sliced thin
1 cup fresh cranberries (or frozen unthawed cranberries)
2 1/4 lb boneless, skinless chicken thighs
1/4 cup ketchup
2 tbsp brown sugar
1 tsp dry mustard
2 tsp cider vinegar
FOR THE SAUCE:
1 1/2 tbsp cornstarch
2 tbsp cold water
Salt (to taste)

In crockpot, combine onion and cranberries. Rinse chicken, pat dry, and arrange on top. In small bowl, mix ketchup, sugar, mustard, and vinegar; pour over.

Cover and cook LOW until chicken is very tender (6 1/2 to 7 1/2 hours). Carefully lift chicken to a warm serving platter and keep warm.

Blend cornstarch and water. Blend this into cooking liquid. Increase heat to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10-15 minutes). Season to taste. Pour over chicken.

Makes 6 servings
Source: Sunset Crockery Cookbook

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HERBED TURKEY ROAST

1 (5 lb) whole turkey breast, boned
1/4 cup chopped fresh parsley
2 tbsp fresh thyme, minced
salt and ground black pepper (to taste)
2 oz fontina cheese, sliced
2 oz prosciutto slices
4 sprigs of parsley or thyme
2/3 cup chicken broth
1/3 cup dry white wine
FOR THE SAUCE:
2 tbsp cornstarch
2 tbsp cold water

Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with cheese and prosciutto, overlapping slices. Starting with a long edge, roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down length of roll; tie roll securely with string at 2-inch intervals. (At this point, you may cover and refrigerate until next day.)

TO COOK:
Place turkey, thyme side up, in slow cooker. Pour in broth and wine. cover and cook until meat in thickest part is very tender when pierced (9-10 hours). Carefully lift turkey to a warm platter and keep warm.

TO MAKE THE SAUCE:
Skim and discard fat from
cooking liquid; blend in cornstarch (blended with 2 tablespoons cold water). Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.

TO SERVE:
Remove and discard strings and thyme sprigs from turkey; slice meat 1/4-inch thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.

Makes 10 servings
Source: Sunset Crockery Cookbook

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CARAMEL-APPLE EUPHORIA

2 medium-size cooking apples
1/2 cup apple juice
7 oz caramel candy squares, unwrapped (like kraft caramels)
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 cup cream-style peanut butter
FOR SERVING:
7 slices Angel-food cake (or 1 quart vanilla ice cream)

Peel, core, and cut each apple into 18 wedges; set aside.

Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon in crock pot. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges.

Cover and cook on LOW for 5 hours. Stir thoroughly; cover and cook on LOW 1 additional hour.

Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.

Makes 7 servings
Adapted from source: Crockery Favorites by Mable Hoffman

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TRADITIONAL BAKED BEANS

1 lb dried small white beans
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion, chopped
1/4 lb salt pork, cut in 1-inch cubes
1 Tbsp Dijon mustard
1/2 tsp salt
Hot cooked rice or cornbread (optional, for serving)

Combine all ingredients in crock pot.

Cover and cook on LOW 13 to 14 hours, stirring occasionally if possible.

For added nutrition, serve with rice or bread or cornbread.

Makes 6 servings
Adapted from source: Crockery Favorites by Mable Hoffman

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CRAN-APPLE SAUCE

1 cup fresh cranberries
8 apples, peeled, cored, chopped
1/2 cup sugar
1 stick cinnamon, halved crosswise
6 whole cloves
Ground nutmeg

Combine cranberries, apples, sugar in slow-cooker.

Place cinnamon and cloves in center of 6-inch square of cheesecloth. Pull up around sides; tie to form pouch. Place in pot.

Cover and cook on LOW 4-5 hours or until cranberries and apples are very soft. Remove spice bag.

Puree hot fruit in blender or food processor fitted with metal blade. Sprinkle with nutmeg.

Makes 3 cups
Adapted from source: Crockery Favorites by Mable Hoffman

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COQ AU VIN

1 (3 lb) chicken, cut up
2 slices bacon, cooked and chopped
4 shallots, peeled, sliced
1 garlic clove, crushed
1 tbsp chopped fresh parsley
1 bay leaf
1/2 tsp chopped fresh thyme
1/4 tsp salt
1/8 tsp ground black pepper
15 small white boiling onions
10 mushrooms, halved
1/2 cup dry white wine
1/2 cup chicken broth
1 plum tomato, peeled, seeded, finely chopped
FOR THE SAUCE:
2 tbsp cornstarch
2 tbsp cold water

Place chicken in slow-cooker. Add bacon, shallots, garlic, parsley, bay leaf, thyme, salt, pepper, onions, mushrooms, wine, broth, and tomato.

Cover and cook on LOW 8-9 hours. Remove chicken and vegetables with slotted spoon. Discard bay leaf.

TO MAKE THE SAUCE:
Turn pot to HIGH. Dissolve cornstarch in water; stir into juices. Cover; cook on HIGH 20-30 minutes, stirring occasionally.

Pour sauce over chicken.

Makes 5 servings
Adapted from source: Crockery Favorites by Mable Hoffman

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TORTILLA STACK

1 lb lean ground beef
5 1/3 corn tortillas, each cut in 6 wedges
2/3 can condensed cheddar cheese soup, undiluted
2/3 envelope dry taco seasoning mix
2 medium tomatoes, chopped
FOR SERVING:
Sour cream
Shredded Lettuce
Any other desired toppings

Crumble one-fourth of ground beef into bottom of slow-cooker. Top with one-fourth of tortilla wedges.

In a small bowl, mix soup and taco mix. Spread one-fourth of soup over tortillas. Sprinkle with one-fourth of tomatoes. Repeat layering until all ingredients are used.

Cover and cook on LOW 4-5 hours.

TO SERVE:
Spoon onto individual plates. Top each serving with sour cream, lettuce, etc.

Makes 4 servings
Adapted from source: Crockery Favorites by Mable Hoffman

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