The Recipe Bank
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A Delightful Treat: Apple Pecan Crisp in a Crock Pot
Apple Pecan Crisp in a Crock Pot
6 servings
3¼ hours 15 min prep
5 large granny smith apples, peeled and cut into 1/4-inch-thick slices
2 tablespoons lemon juice
3/4 cup all-purpose flour
3/4 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup cold butter
3/4 cup chopped toasted pecans
vanilla ice cream
Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to
coat.
Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a
pastry blender or two forks until mixture resembles coarse meal; sprinkle over apples.
Cover and cook on HIGH 3 hours or until apples are tender. Sprinkle with pecans. Serve warm with ice cream.
Crockpot: Corn Chowder Recipe
Crockpot: Corn Chowder Recipe
INGREDIENTS:
4 to 6 slices bacon or turkey bacon
1 med onion chopped
1 tablespoon flour
3 to 4 cups frozen corn
1 can cream of celery soup (Healthy Request)
1 cup chicken broth
1/2 cup green and/or red pepper, chopped
2 large potatoes red or yellow, cubed
1 cup evaporated milk (or cream)
herb seasoning blend
salt and pepper
1 to 2 tablespoons chopped fresh chives or green onions
PREPARATION:
Saute bacon in skillet until crisp; remove with slotted spoon, drain, then crumble. If using turkey bacon, use a little vegetable oil in the skillet. Add onion to drippings and sauté briefly; sprinkle with flour and stir until well blended.
In slow cooker, combine corn, soup, broth, chopped bell pepper, potatoes, onion roux mixture, and bacon in slow cooker. Cook on low for 7 to 9 hours. Add evaporated milk and seasonings in 30 minutes before serving.
Serves 4 to 6.
Crockpot: Manhattan-Style Clam Chowder
Crockpot: Manhattan-Style Clam Chowder
INGREDIENTS:
1/4 pound bacon, diced, about 5 to 6 slices, or use a meaty salt pork
1 cup chopped onion
3 ribs celery, thinly sliced
2 small to medium carrots, diced
1 teaspoon dried parsley flakes
1 can (28 ounces) tomatoes
1 1/2 teaspoons salt
3 cans clams (approx. 7 ounces each) minced clams with liquid
1/4 teaspoon ground black pepper
1 1/4 teaspoons dried leaf thyme, crumbled
1 small bay leaf, optional
2 1/2 cups diced potatoes, about 3 medium peeled potatoes
PREPARATION:
Brown bacon in a large skillet; add onions and celery; cook just until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or until vegetables are tender.
Serves 8 to 10.
Crockpot: Hearty White Bean Soup
Crockpot: Hearty White Bean Soup
INGREDIENTS:
2 smoked ham hocks or a meaty ham bone
1 quart vegetable broth
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1 medium onion, diced
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 cans (14.5 ounces each) diced tomatoes and juice
1 cup frozen baby lima beans, cooked and drained
1/2 cup corn kernels
2 to 3 cans (15 ounces each) white beans (Great Northern, Navy, etc.) , drained
salt and pepper, to taste
PREPARATION:
In a 4 to 6-quart slow cooker, combine ham hocks or ham bone, vegetable broth, carrots, celery, and onion. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until vegetables are tender. Carefully strain broth into a bowl and skim excess fat. Return broth to the slow cooker.Remove the ham bone or hocks to a plate; let cool. Remove meat from bones and dice; return to the broth. Add remaining ingredients along with salt and pepper, to taste, and continue cooking on HIGH for 30 minutes to 1 hour.
Serves 8 to 10.
Crockpot: Black-Eyed Peas and Greens Soup
Crockpot: Black-Eyed Peas and Greens Soup
Serve with Cornbread
INGREDIENTS:
1 tablespoon vegetable oil
1 cup diced onion
1 cup diced celery
1/2 cup diced sweet bell pepper, red or green
4 to 6 ounces diced ham
4 cloves garlic, minced
4 cups chicken broth
3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed
1 1/2 cups frozen chopped turnip greens or spinach, thawed
2 cans (14.5 ounces each) tomatoes, diced, with juice
1/2 teaspoon Creole seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
salt, to taste
PREPARATION:
Stovetop:
In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer.
To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed.
Slow Cooker:
In a skillet over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. Transfer ham and vegetables to the slow cooker; add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Cover and cook on LOW for 5 to 7 hours, or HIGH for 2 1/2 to 3 1/2 hours. Taste and add salt, as needed.
Serves 6 to 8.
Crockpot: Chicken Chili
Crockpot Chicken Chili
INGREDIENTS:
2 cans Great Northern or Navy beans
1 can (14.5 ounce) diced tomatoes with juice
2 teaspoons chicken base or bouillon
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 can (4 ounce) chopped mild green chiles
1 small zucchini, chopped, optional
1 cup corn kernels, optional
1 box frozen (Tyson) Southwest seasoned cooked chicken breast strips, about 2 cups
(may use 2 cups of cooked chicken and 1 teaspoon chili powder)
PREPARATION:
Combine all ingredients in crockpot. Cover and cook on low for 5 to 7 hours. Serve with corn bread or crackers. Chicken Chili recipe serves 4.
Crockpot: Black Bean Soup
Crockpot Black Bean Soup
INGREDIENTS:
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (approx. 4 ounces each) chopped green chiles
1 can (14.5 ounces) Mexican seasoned stewed tomatoes, undrained
1 can diced (14.5 ounces) tomatoes, undrained
1 can (12 to 16 ounces) whole kernel corn, drained
4 to 6 green onions, sliced
2 tablespoons plus 2 teaspoons chili powder
1 teaspoon ground cumin
1 small clove garlic, minced
PREPARATION:
Combine all ingredients in a 5 to 6-quart slow cooker.
Cover and cook on HIGH for 3 to 4 hours (or cook on LOW 6 to 8 hours).
For a Cold Day: Crockpot Chicken and Pasta Soup
Crockpot Chicken and Pasta Soup
INGREDIENTS:
3 cans (10 1/2 ounces each) condensed chicken broth
1 cup water
2 cups diced cooked chicken
1 can (14.5 ounces) diced tomatoes with juice
1 cup chopped onion
1/2 cup diced celery
1/2 teaspoon dried leaf basil
1 teaspoon dried parsley flakes
dash garlic powder
1/2 cup ditali or other small pasta shapes, about 2 to 3 ounces
1 cup frozen peas and carrots, thawed, or use mixed vegetables
PREPARATION:
In a 5 to 7-quart slow cooker, combine the chicken broth, water, cooked chicken, tomatoes, onion, celery, basil, parsley, and garlic powder. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are tender.
Cook the pasta in boiling salted water as directed on the package; add the frozen vegetables about 1 minute before the pasta is done. Drain. Add the cooked pasta and vegetables to the slow cooker. Cover and continue cooking on LOW for 30 to 60 minutes.
Serves 4 to 6.
Crockpot Beef Stew
A great Recipe for Crockpot beef stew, and equipment selection tips.
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