Tips and Tricks of Crock Pots
DON’T over-fill your crock pot.
Do your best to keep the crock pot about 2/3 full. The contents can expand, so over-filling it can be dangerous. On the other end of the spectrum, a mostly empty crock pot can end up cooking too quickly and burning your food.
DO coat your crock pot with non-stick spray.
What could be worse than trying to clean burnt food off the sides of your crock pot? Give the bowl a quick spray and clean-up will be a breeze.
DON’T take off the lid unless instructed to.
Because steam is released when you lift a crock pot lid, you may have to increase your cooking time by up to 20 minutes each time you uncover it! For best results, keep your crock pot covered at all times.
DO brown ground meats before putting them in the crock pot.
This ensures that the meats are properly cooked. Browning them ahead of time also allows you to drain the grease, resulting in a healthier meal.
DON’T stir unless the recipe says you should.
Because food that is prepared in a crock pot cooks for hours on end, it is often very tender. Stirring these ingredients could result in a mushy mess. Also, as we mentioned before, lifting the lid lets steam escape and changes the temperature of the pot.
DO put veggies on the bottom.
Because vegetables require more time to cook than meats do, you should place them at the bottom of the crock pot for quicker cooking.
DON’T preheat your crock pot.
Putting cold ingredients into a preheated crock pot can result in a cracked crock pot, which is both messy and dangerous.
DO use caution when taking off the lid.
Hot steam and condensation can burn your face or hands, so don’t look into the crock pot as you open it. Also, be careful not to angle the lid while you’re moving it; condensation could drip off and scald you.
DO wait to add dairy products until the end of the cooking process.
To prevent dairy products (milk, cream, etc.) from curdling, save them until the end. Most recipes will include this information in the directions, but if you’re working without a recipe, keep it in mind.
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Good Ol' SlowCooked Pulled Pork
By: Rachel Britz
3 to 4lbs pork shoulder
spices such as onion powder, oregano, salt, pepper, parsley or you can use what you like.
Place pork in crock pot and fill with water until it covers pork. You can cook on high for 6 hrs or on low for 12. Once done carefully take out pork and place aside to let some of the grease drain while you dump the water from crock pot. Return pork to crock pot adding mustard (dry or regular) to you own liking, 1 full bottle (or maybe a lil more) of your fav bbq sauce, and brown sugar about quarter cup, once added shred the pork, you can use a fork or tongs, whatever is easier. Place on low for another 20 min and you will be all set with some yummy pulled pork!!
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Slow Cooker Chili
By: Anne Sykes Brooks
Ingredients
2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 cloves garlic, minced (I dont use this because my husband doesnt like garlic)
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
Shredded Cheddar cheese
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.
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It doesn't really have a name but it's DELICIOUS!!
By: Caitlin Olson
Take 3-4 chicken breast, cut them in small chunks
Mixed 2 cans cream of chicken soup, 1 packet dried onion soup powder, 2 cups mixed veggies, salt, pepper, garlic power and onion power to taste.
Throw it all in your crock pot on high for 4 hrs
Eat it as a soup, pour over noodles or rice
ENJOY!
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Corn Beef in the Crock Pot
By: Heather Poe
Corn Beef
Can of Beer (Any Kind You Like)
Veggies (Potatoes, Cabbage, Etc)
Place Corn Beef in Crock Pot add seasoning packet from Meat and dump can of beer over corn beef. Add Potoes, Cabbage Etc. Cook on high 6-8 Hours. It will just fall apart.
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Peanut Butter Hot Fudge Pudding Cake
By: Crock Pot Moms
1/2 cup all purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon vegetable oil
1/2 teaspoon vanilla
1/4 cup peanut butter
1/2 cup sugar
3 tablespoon unsweetened cocoa powder
1 cup boiling water
vanilla ice cream, hot fudge sauce and nuts, optional
In a medium bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and
vanilla; stir until smooth. Mix in peanut butter. Pour into crockpot. In the
same mixing bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually
stir in boiling water. Pour mixture over batter in crockpot. Do not stir. Cover
and cook on high 2 to 3 hours or until a toothpick inserted comes out clean.
Serve warm with vanilla ice cream, hot fudge sauce and top with nuts, if desired.
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Scalloped Potatoes
6 medium potatoes cut into 1/8 " slices
1 can condensed cream of onion soup
1 can evaporated milk 2/3 cup
1 jar diced pimientos
1/2 tsp. salt
1/4 tsp. pepper
Spray inside of 3 1/2-6 qt. crock pot with cooking spray. Mix all ingredients and pour into cooker. Cover and cook on Low 10-12 or until potatoes are tender. Makes 8 servings @ 3 Points each
1 1/2 lbs. Ground Turkey
1/2 cup rice, uncooked
1 medium onion, finely chopped1/2 cup green pepper, finely chopped
1 egg or 1/4 cup Egg Beaters
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can tomato soup
1 can diced tomatoes and liquid
1/2 Cup Beef Broth
In mixing bowl combine ground turkey, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooking pot. Pour soup, diced tomatoes, and broth over meatballs. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours
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Pork chops
By Jo Cabot
Get the big boneless ones, beef gravy with onions or you can even use cream of mushroom soup, add sliced small carrots and any other veggie you may want to to put in there, cover all chops with the gravy/soup and cook on low all day, they literally fall apart and yummy with gravy over them with mashed potatoes.
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Ribs
By Sarah Nicole Gross
Get a package of country style ribs, cover them with your favorite bbq sauce, 1/2 cup of orange juice, and squeeze a lime into it...cook on low until done and serve over rice. I always serve it with a side of pineapples too.
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Chicken
By Christina Anello
4-5 pieces boneless, skinless, chicken breast, can of cream of mushroom soup, 2 tablespoons of brown mustard.... i also added 1/2 can of spinach, handful of diced carrots, half a chopped onion, and chopped mushrooms. You can change the vegis to your liking, the 1st two ingredients are the important ones. Cook 6-8 hours. I put it over rice and even my picky toddler ate it!
Tip from Caitlin Olson - I make the same thing only I used onion soup powder instead of mustard.
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Bacon ranch chicken
By Ashley Jones Damodio
4 boneless skinless chicken breasts
2 tbsp real bacon bits
1tsp minced garlic
1pkg ranch dressing mix
1 can cream of chicken soup
1 cup sour cream
egg noodles (cooked and added at the end)
Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well. Pour over chicken in the crock pot. Cook on high 3-4 hours. I do it on low all day.
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Crock Pot Lasagna
by Anne Brooks
Brown Together: 1 1/2 lbs Hamburger, 1 med onion, chopped, 1 t minced garlic. Drain and put back into skillet.
Add: 5 cans tomato sauce (Italian and Herb), 1 can tomato paste, a can water, 1 t. dried oregano. Heat thoroughly.
In slow cooker: layer sauce, lasagna noodles (uncooked), mixture of monterrey jack and parmesian cheese. (You will need about 5 cups shredded monterrey jack) 1 small carton cottage cheese( 2 or 3 spoons between layers), Keep layering, ending with sauce.
Let cook for 4 to 5 hours on low.
Top with parmesian cheese on top, if desired. Eat and enjoy!
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White Bean Chicken Chili
by Anne Brooks
Recipe Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
White bean chicken chili with spices and chilies to give it zing. Easily can be made in the slow cooker.
Ingredients
1 lb bag Great Northern Beans-Soaked-according to package
1 tablespoon extra virgin olive oil
1.5 lbs boneless skinless chicken breasts-cut into bite size pieces
2 cloves garlic-mince
1 medium sweet onion-chopped
1 4oz can green chiles
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/2 teaspoon oregano
48 oz container chicken broth
salt and pepper to taste
1-2 teaspoon cornstarch
Garnish-green onions, tortilla chips, sour cream, pepper jack cheese
Instructions
Soak bean according to package direction-I do mine overnight. Cut chicken into bite size pieces. Heat oil in large skillet on medium heat. Cook chicken until juice run clear and no longer pink. Add garlic, onion and green chiles. Mix well. Add to a large pot and add cumin, oregano, cayenne pepper, white pepper, and broth. Stir to combine. Simmer on low 2-3 hours stirring occasionally. 10 minutes before ready to eat, add 1/4 cup liquid with cornstarch in a cup, Stir. Add to chili to thicken. Top with garnish and salt and pepper if you choose.
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Pulled Pork Sandwiches
by Geri Judy
1 Pork butt
1c Brown Sugar
1 bottle Italian Dressing
Place butt in crockpot and top with brown sugar, pour entire bottle of Italian salad dressing over top. Cover and cook on low 8 hours. Remove lid and take 2 forks and shred the meat. Serve on hearty rolls.
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Slow Cooker Pulled Pickled Beef Sandwiches
by Jess Vanderhoff
1(24 oz.) jar Dill Pickle Spears with liquid
2 lb. chuck roast
pepper to taste
2 cups prepared sweet cole slaw
8 sandwich buns, soft
Directions
Place chuck roast in a slow cooker and pour entire contents of dill pickle jar over it. Cover and cook on LOW for 10 hours. Season to taste with pepper. Pull apart meat with a fork. To serve, place 1/4 cup of cole slaw on each of 8 soft sandwich buns. Top with some of the pickled beef and serve!
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Slow Cooker Smoked Sausage and Sauerkraut Soup
by Jess vanderhoff
1 lb. Smithfield Smoked Sausage, sliced
5 cups chicken stock
1 pound sauerkraut, drained
2 cups fresh mushrooms, sliced
2 large carrots, diced
3 stalks celery, sliced
3 medium red potatoes, diced
1 medium sweet onion, finely diced
1 can diced tomatoes
2 teaspoons dried dill
pinch of caraway seeds (optional)
salt and pepper to taste
Garnish: (optional)
6 strips Smithfield bacon, cooked crisp and crumbled
1/3 cup Parmesan cheese, finely grated
Directions
Stir together all ingredients in a slow cooker. Cover and cook on low setting for 10-12 hours or on high setting for 5-6 hours. To serve, garnish with crumbled bacon and Parmesan cheese and serve with crusty bread
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Slow Cooker Beef Short Ribs
by Jess Vanderhoff
3 pounds beef short ribs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
48 oz. chicken stock
5 ribs celery, cut into 2 inch pieces
5 large carrots, peeled and sliced in 2 inch pieces
8 red potatoes, quartered
1 large onion, cut into 8 pieces
Salt and Pepper to taste
1 tablespoon cornstarch
Loaf or crusty bread (optional)
Directions
Rub the outside of the short ribs with salt, pepper and garlic powder. In a large skillet over high heat, brown short ribs on all sides. Transfer ribs to a slow cooker making sure you get all the juice and brown bits from skillet. Add the chicken stock, cover and cook on low for 8 hours. Add potatoes, carrots, onions and celery. Continue cooking on low for 4-6 hours. Salt and pepper to taste. Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls with a thick slice of crusty bread.
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Slow Cooker Stuffed Green Peppers
by Jess Vanderhoff
6 large green bell peppers
2 cups cooked wild rice
1 1/2 pounds ground chuck
2 cups chicken stock
1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
Directions
In a large mixing bowl combine ground beef, cooked wild rice, ½ of the can of chopped tomatoes, onion, cheese, egg, walnuts, red pepper flakes, nutmeg, salt and pepper. Mix well. Cut just the tops off of the green peppers and remove seeds and ribs from inside. Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour stock and remaining tomatoes over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours
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Slow Cooker French Dip Sandwiches
by Heather Poe
Approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional
Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
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Gingerbread Spoon Cake
by Jess Vanderhoff
Ingredients
1 (14.5 oz.) package gingerbread mix
1/2 cup half and half (can substitute milk)
pinch of cinnamon
pinch of ground ginger
1/2 cup golden raisins
2 1/4 cups water
3/4 cup dark brown sugar, packed
3/4 cup butter
1/4 teaspoon vanilla
Whipped cream or Vanilla bean ice cream to serve
chopped candied ginger for garnish(optional)
Directions
Spray a 4 quart slow cooker with nonstick cooking spray.
In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.
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Slow Cooker Cheese Stuffed Meatballs and Sauce
by Jess Vanderhoff
Ingredients
1 lb. ground beef
1 lb. ground pork
4 tablespoons fresh parmesan cheese, grated
1 to 1 1/2 cups Italian dry bread crumbs
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely minced
1 tablespoon fresh basil, finely chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
4 oz. fresh mozzarella, divided into 12 pieces
3 tablespoons olive oil
2 jars of your favorite red sauce
2 pounds spaghetti, cooked al dente
Directions
In a large mixing bowl combine ground beef, ground pork, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add bread crumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.
Heat a large saute pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours. Serve the stuffed meatballs and sauce over spaghetti
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Slow Cooker Stuffed Green Peppers
by Jess Vanderhoff
Ingredients
6 large green bell peppers
2 cups cooked wild rice
1 1/2 pounds ground chuck
2 cups chicken stock
1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
Directions
In a large mixing bowl combine ground beef, cooked wild rice, ½ of the can of chopped tomatoes, onion, cheese, egg, walnuts, red pepper flakes, nutmeg, salt and pepper. Mix well. Cut just the tops off of the green peppers and remove seeds and ribs from inside. Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour stock and remaining tomatoes over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours.
go by the size of your slow cooker for this u can cut all the stuff in half if u have a smaller one
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Slow Cooker Pulled Pickled Beef Sandwiches
by Jess Vanderhoff
Ingredients
1(24 oz.) jar Dill Pickle Spears with liquid
2 lb. chuck roast
pepper to taste
2 cups prepared sweet cole slaw
8 sandwich buns, soft
Directions
Place chuck roast in a slow cooker and pour entire contents of dill pickle jar over it. Cover and cook on LOW for 10 hours. Season to taste with pepper. Pull apart meat with a fork. To serve, place 1/4 cup of cole slaw on each of 8 soft sandwich buns. Top with some of the pickled beef and serve!
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Slow Cooker Apple Onion Soup with Cinnamon Cheese Toast
by Jess Vanderhoff
Ingredients
1/2 cup butter
4 large sweet onions,thinly sliced
3 apples peeled and diced
2 cloves garlic, minced
2 tablespoons all purpose flour
5 cups beef stock
1 cup apple juice
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, freshly ground
For Cinnamon Cheese Toast Top:
6 slices of french bread, cut 1/2-3/4 inch thick
1 teaspoon ground cinnamon
1 1/2 cups Swiss Cheese or Gruyere Cheese, shredded
Directions
In a slow cooker on high, combine butter, onions, apples and garlic. Cover and cook on HIGH for 45-60 minutes or until the onions begin to brown around the edges. Sprinkle the mixture with flour and stir to coat. Add beef stock, apple juice, white wine,Worcestershire, brown sugar,thyme salt and pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until onions are tender and soup is hot.
To Serve: Ladle soup into ovenproof crocks. Top with one slice of french bread per crock. Sprinkle cinnamon over each bread slice and cover with 1/4 cup cheese on each. Place under a preheated broiler element for about 2 minutes or until browned. Make sure to keep your eye on the soup so as not to let it burn under the broiler.
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Slow Cooker Smoked Sausage and Sauerkraut Soup
by Jess Vanderhoff
Ingredients
1 lb. Smithfield Smoked Sausage, sliced
5 cups chicken stock
1 pound sauerkraut, drained
2 cups fresh mushrooms, sliced
2 large carrots, diced
3 stalks celery, sliced
3 medium red potatoes, diced
1 medium sweet onion, finely diced
1 can diced tomatoes
2 teaspoons dried dill
pinch of caraway seeds (optional)
salt and pepper to taste
Garnish: (optional)
6 strips Smithfield bacon, cooked crisp and crumbled
1/3 cup Parmesan cheese, finely grated
Directions
Stir together all ingredients in a slow cooker. Cover and cook on low setting for 10-12 hours or on high setting for 5-6 hours. To serve, garnish with crumbled bacon and Parmesan cheese and serve with crusty bread.
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Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
by Anne Brooks
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.
Roasted Garlic
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.
Crock-pot Ravioli Casserole
by Heather Poe
1 1/2 lbs lean ground beef 1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded
*Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top. 
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crockpot barbecue chicken
by Anne Brooks
4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours.
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Crockpot Chicken and Dumplings
by Anne Brooks
To make this Chicken & Dumplings Recipe, you will need the following ingredients:
4-6 boneless skinless chicken breasts (I used 2 very large ones)
2 tablespoons butter
2 cans cream of chicken soup1 can chicken broth
1 onion diced
1 tablespoon dried parsley
4 grands flaky refrigerator biscuits
Place chicken in crock pot.
Add the butter,
cream of chicken soup,
chicken broth,
onions,
and parsley.
Cook on high for 4-6 hours
After cooking time has elapsed, take a fork and break up the chicken into pieces.
Now, cut biscuits into 9 pieces. Stir into hot chicken and continue to cook for 30 minutes. (Turn crock pot back on).
Serve hot! Add more chicken broth as necessary.
Enjoy!!
-------------------------------------------------------------------------------- Crockpot Cheesy Chicken and Rice by Anne Brooks
Ingredients
4 boneless skinless chicken breasts 1 large onion, chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained
Instructions
Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.See More
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Cuban Ropa Vieja
By Heather Poe (from Food.com) |
Directions:
1
Heat vegetable oil in a large skillet over medium-high heat.
2
Brown the flank steak on each side, about 4 minutes per side.
3
Transfer beef to a slow cooker.
4
In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
5
Stir until well blended.
6
Pour over flank steak in slow cooker.
7
Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
8
When ready to serve, shred meat and serve with tortillas or rice.
9
If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
10
To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing.
