Crock Pot Spanish Rice

2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped
grated Monterey Jack or Cheddar cheese (optional)

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 6 to 8 hours or on High 3 hours. Sprinkle with grated cheese before serving, if desired.

Slow Cooker Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk 4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Mock Prime Rib

2-3 lb. rolled rump roast
1 can Swanson's beef broth
1 pkg. Good Seasons Italian dressing mix
1 pkg. Schilling au jus mix
1 beef bouillon cube

Place roast in large crockpot.Mix broth,dressing mix,au jus mix and crumbled beef bouillon cube. Pour over roast. Cook on low heat 8-10 hours.

Crockpot Swiss Steak

1 1/2 lbs. round steak, trimmed of fat 1 chopped carrot
1 cup chopped celery 1 can tomato sauce
1 onion, sliced 2 tbs. flour
1 tsp. salt 1/4 tsp. black pepper
1 tsp. garlic powder

Cut steak into serving pieces. Combine flour, garlic powder, salt, & pepper & sprinkle over meat. Mix well & put into crock pot. Add carrot, celery, & onion. Pour tomato sauce on top. Cook on low for 8 to 10 hours.

Crockpot Burgundy Beef Roast

3 lbs. boneless beef chuck roast
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed French onion soup
1 cup sliced mushrooms
1/2 cup chopped onions
1/4 cup Burgundy wine

Trim fat from roast. You can leave whole or cut into bite size pieces. Mix remaining ingredients and pour over beef. Cook on High for 4 to 5 hours or Low for 8 to 9 hours. Serve over noodles and French-cut green beans.

Broccoli and Beef Pasta

2 cups broccoli florets
1 medium onion, thinly sliced
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 141/2-oz Italian-style diced tomatoes, undrained
1 10-oz. can beef broth
1 lb lean ground beef or beef strips
2 cloves garlic, minced
2 Tbs tomato paste
2 cups cooked rotini pasta
3-oz. shredded Cheddar cheese or grated Parmesan cheese

Combine beef and garlic in large nonstick skillet cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Strain in a colander to remove excess fat and drippings. Add beef mixture to Crock-Pot® slow cooker. Layer broccoli, onion, basil, oregano, thyme, tomatoes, tomato paste and beef broth in the stoneware. Cover cook on Low 6-8 hours.Serve over pasta and sprinkle cheese on top.

Crock Pot Chuckwagon Meatballs

2 lbs. ground beef
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt

Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally.

Crockpot Beef Bourguignon

6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbs flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbs tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.

Barbeque Goulash

2-onions, sliced
2-cloves garlic, minced
2-lb stewing beef cubes
2-tbsp packed brown sugar
1/2-cup chili sauce
2-tbsp Worcestershire sauce
2-tbsp paprika
1-tsp caraway seeds
1-tsp marjoram
1/2-tsp dry mustard
1/2-tsp salt
1/2-tsp pepper
3-tbsp all-purpose flour

Place onions and garlic in the slow cooker.
Trim and cut the beef into 1-inch cubes; place on onions.
Combine 1-cup water with the chili sauce sugar, Worcestershire, paprika, marjoram, mustard, salt & pepper.
Pour into slow cooker.
Cover and cook on low for 8-10 hours or until meat is tender.
Stir flour with 1/4-cup cold water.
Whisk into slow cooker.
Cover and cook another 10-15 minutes or until thickened
Serve with boiled potatoes or egg noodles

Crock Pot Chow Mein

1 lb ground beef
1 medium onion, chopped
1 bunch celery, sliced
2 (14 ounce) cans Chinese vegetables, drained
2 (1 1/4 ounce) envelopes brown gravy mix
2 tablespoons soy sauce
hot cooked rice

In a skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
Transfer to crock pot.
Stir in the celery, Chinese vegetables, gravy mixes and soy sauce.
Cover and cook on low for 4 hours or until celery is tender, stirring occasionally.
Serve over rice.

Crock Pot Pizza Soup

12 ounces egg noodles
1/4 cup onions
4 1/2 ounces mushrooms
3 1/2 ounces pepperoni, sliced and halved
1 1/2 lbs ground beef
28 ounces spaghetti sauce
1 1/2 teaspoons italian seasoning
1 garlic clove

Spray Crockpot.
Cook the noodles.
fry onion, garlic, beef, drain.
stir in spaghetti sauce, mushrooms, italian seasoning.
Cover and cook on low for 3-4 hours.

Hamburg Macaroni Crock Pot Soup

3 lbs lean hamburger
2 (28 ounce) cans diced tomatoes
1 (13 ounce) can tomato paste
2 cups green peas
2 cups carrots
2 cups mushrooms
3/4 cup onions
5 cups water
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup elbow macaroni

Brown hamburger and drain off grease.
Add hamburger, tomatoes, and tomato paste to crock pot.
Chop vegetables and add to soup.
Add salt and pepper.
Top up with water.
In last 30 minutes add dry macaroni to soup.

Beef Tamale Pie

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, minced
1 (15 ounce) can kidney beans, rinsed and drained
10 ounces enchilada sauce (canned or fresh)
1 (6 ounce) package corn muffin mix
1/3 cup milk (for muffin mix)
2 tablespoons oil (for muffin mix)
1 egg (for muffin mix)
1 cup colby cheese, shredded
1 (4 ounce) can green chilies, undrained
1/2 cup sour cream
1/2 cup your favorite salsa
1/4 cup fresh cilantro, chopped

In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
Pour into a 4-5 quart crockpot.
In a large bowl, mix together corn muffin mix, milk,oil and egg just until combined.
Next, add cheese and chiles, including the liquid from the chile can.
Spoon over beef in crockpot.
Cover crockpot and ook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.

Lazy Lady Cabbage Rolls

1/2 medium cabbage, coarsely chopped
1/2 cup beef broth
1 lb lean ground beef
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 cup rice
1 egg white
1 can tomato soup
1 cup water

Put cabbage in bottom of slow cooker.
Add beef broth.
Make meatballs with meat,salt,pepper,onion, worcestershire sauce and rice and egg white.
Place on top of cabbage trying not to let them touch each other.
Mix soup and water.
Pour over meatballs (porcupines).
Cover and cook on Low for approximately 6 hours.

Eight Can Soup

1 lb ground beef
1 can ro-tel tomatoes and green chilies
1 can whole kernel corn
1 can veg-all brand vegetables
1 can chili without beans
1 can chili with beans
1 can diced tomatoes
1 can campbell tomato soup
1 can campbell vegetable soup

Brown and drain ground beef.
Put in large crockpot and add but DO NOT drain: Ro-Tel tomatoes, corn, Veg-All, chili with beans and without beans, diced tomatoes and soups.
Turn crockpot to low; may simmer all day if desired.

Vegetable and Beef Soup

3 potatoes, peeled and diced
5 stalks celery, diced
1 onion, diced
15 ounces Rotel Tomatoes
3/4-1 lb stew meat, diced
1/2 lb fresh green beans, trimmed and cut
6 carrots, peeled and diced
8 ounces corn
15 ounces lima beans
salt and pepper

Add all ingredients except corn and lima beans to crock pot. Stir. Add 15 ounces of water (rotel can full).
Cook on low for 8 hours.
Add corn and lima beans and heat a few additional minutes.
This can be frozen and is terrific reheated as leftovers.

Barley Soup

1 lb. stew beef, cut in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock

Cook on low in crock pot for 6 to 8 hours stirring occasionally.

Poor Boy Sandwiches

3 lb roast
1 pkg instant au jus mix
1 cp water
Salt, pepper, onion to taste
Hoagie buns

Cook till roast falls apart in crock pot--8 hrs on low.
Shred the roast and serve on buns with au jus.

Crock Pot Lasagna

1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 tsp. salt
1 tsp. dried oregano
1 package (8 oz) lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) ricotta cheese or small curd cottage cheese
1/2 cup grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well

Spread 1/4 of mixture in bottom of ungreased 5-qt crockpot or slow cooker. Arrange noodles over sauce (break the noodles as necessary). Combine the cheeses; spoon 1/3 of mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.


Serves 6-8

Taco Bake

1 pound ground beef
1 onion , chopped
3/4 cup water
1 pkg. (1 2/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package(8 ounces) shell macaroni, uncooked
1 can(4 ounces) mild chopped green chilies
2 cups mild shredded Cheddar cheese

In large skillet, brown ground beef and onion; drain fat.
Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes. transfer to Crockpot.
Stir in macaroni and chopped green chilies. Cover and cook on low for 6-8 hours or high for 3-4 hours.
In last 30 minutes of cooking, top with cheese