Category: Slow Cooker

Slow Cooker Pepper Steak

Crock Pot Pepper Steak Recipe:

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

*Photo credit unknown

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Sharon Springfield

Slow Cooker Pepper Steak Recipe

Tags beef, crockpot, peppers, Rice, slow cooker, steak

Beef Crockpot Main Dish Mushrooms Roast Beef Slow Cooker

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Post author By Sharon
Post date July 19, 2014
No Comments on Crockpot Roast with Ginger-ale Mushroom Onion Gravy

This delicious crockpot roast has a delicious gravy with a surprising ingredient: Ginger-Ale!

This is now my favorite crockpot roast recipe as all others fall short in the flavor department.

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Ingredients:

3 pound sirloin tip roast
1/3 cup all-purpose flour
1/2 envelope onion soup mix (using full envelope makes it too salty)
1 envelope mushroom gravy mix (may use brown gravy mix instead)
2 cups ginger ale

Directions:

Grease the inside of your crock pot with Crisco. Place the roast in the crock pot. Whisk together the rest of the ingredients in a small mixing bowl. Pour over the roast, cover and cook on low for 8 hours.

Whisk the gravy and flip the roast over every couple hours.

Slice and serve with mashed potatoes or cooked rice.

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Here’s the Pinterest link for this recipe: Crock pot Roast with Ginger-ale Mushroom Onion Gravy

Sharon Springfield

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Tags beef, crockpot, gravy, mushroom, roast, roast beef

Crockpot Main Dish Onions Peas Slow Cooker Vegetables

Crockpot Field Peas & Ham

It’s summertime and this time of year you can find fresh field peas at your local farmer’s market. Here’s an easy way to cook those fresh peas in the crockpot. You can also use fresh frozen peas.

Ingredients:

6 cups fresh field peas (shelled and rinsed)
1 envelope onion soup mix
water
1 ham steak, diced

Directions:

Place the peas in your crockpot and add enough water to just cover the peas. Dump in the soup mix and stir in the diced ham.

Cook on low for approximately 2 – 3 hours. Check the peas for doneness by squishing the pea with your fingers to see if it’s softened up.

*You could do the same thing with dried blackeyed peas that have been pre-soaked and rinsed, but look for frozen peas and use them if possible. They taste so much better than dried peas.

Serve over steamed rice with diced onions (optional) and cornbread.

Soul food at it’s finest! I could eat this every day. 🙂

I hope you enjoy this easy recipe for field peas (blackeye peas) cooked in the crockpot.

If you like my recipes, be a sweetie pie and share on Facebook,
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Here’s the Pinterest link for this recipe: Crock Pot Field Peas & Ham

Sharon Springfield

Crock Pot Field Peas & Ham

Tags blackeye peas, crockpot, field peas, peas, soul food, southern food, veggie

Chicken Slow Cooker

Chipotle-Marmalade Chicken

Post author By Sharon
Post date March 17, 2012
No Comments on Chipotle-Marmalade Chicken

4 Servings

Prep: 15 min. Cook: 4 hours

Ingredients:

4 boneless skinless chicken breast halves (6 ounces each)

1/4 teaspoon salt

Dash pepper

1/2 cup chicken broth

1/3 cup orange marmalade

1 tablespoon canola oil

1 tablespoon balsamic vinegar

1 tablespoon minced chipotle pepper in adobo sauce

1 tablespoon honey

1 teaspoon chili powder

1/4 teaspoon garlic powder

4 teaspoons cornstarch

2 tablespoons cold water

Directions:

Sprinkle chicken with salt and pepper. Transfer to a 4- or 5-qt. slow

cooker. In a small bowl, combine the broth, marmalade, oil, vinegar,

chipotle pepper, honey, chili powder and garlic powder; pour over

chicken. Cover and cook on low for 4-5 hours or until a meat

thermometer reads 170

Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into the

pan. Bring to a boil; cook and stir for 2 minutes or until

thickened. Serve with chicken.

Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1/3 cup sauce equals 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.

From Taste Of Home

Main Dish Slow Cooker Soups

Slow Cooker Turkey Chili

2 tablespoons olive oil

3 medium-size onions, diced

2 pounds lean ground turkey

2 cans (28 ounces each) diced tomatoes

2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed

1 can (28 ounces) baked beans

1 can (8 ounces) tomato sauce

4 cups frozen corn, thawed

1/4 cup chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Tortilla chips, optional

1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.

2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

Amount Per Serving
Calories 394
Protein(gm)26
Carbohydrate(gm)53
Fat, total(gm)10
Cholesterol(mg)61
Saturated fat(gm)2
Dietary Fiber, total(gm)12
Sodium(mg)825

Main Dish Pork Slow Cooker

Mojo Pork

1 cup Mojo Criollo Marinade (we used Goya)

1 jalapeño pepper, seeded and minced

1 clove garlic, minced

2 1/2-lb boneless pork loin roast, well trimmed

2 navel oranges, peel and white pith removed, flesh cut into sections

1/2 cup thinly sliced red onion

1/4 cup chopped cilantro

Mix 3/4 cup of the marinade, the pepper and garlic in a 3 1/2-qt or larger slow-cooker. Add pork and turn to coat. (If you have time, cover and place in the refrigerator to let pork marinate for several hours, turning occasionally.)

Cover and cook on low 8 to 10 hours or until pork is tender.

About 10 minutes before serving, combine oranges, onion and remaining 1/4 cup marinade in a medium bowl. Leave at room temperature.

Transfer pork to cutting board; slice. Skim fat from top of liquid in slow-cooker. Spoon liquid over sliced pork. Stir cilantro into orange mixture; top pork with mixture.

6 Servings

Beef Main Dish Slow Cooker

Dump Swiss Steak

Very good and super easy. My kids love this and ask for it often.

1 lb round steak (approx)

1 (15 ounce) can diced tomatoes, undrained

1/2 (1 1/4 ounce) package beef and onion soup mix (dry)

1/2 (1 1/4 ounce) package brown gravy mix (dry)

Mashed potatoes

Cut steaks into portion sized pieces. Combine all ingredients together in a gallon ziploc bag.

Freeze at this stage, if desired. (Note: If frozen, thaw before baking).

Transfer to baking dish, Bake covered at 350 for 1 ½ hours. Or cook on low for 4-6 hours in greased slow cooker.

Serve over mashed potatoes.

4 Servings

Asian Chicken Main Dish Slow Cooker

Crock Pot Thai Chicken Thighs

Post author By Sharon
Post date September 24, 2011
No Comments on Crock Pot Thai Chicken Thighs

8 boneless skinless chicken thighs

1 (16 ounce) jars cilantro salsa (or any salsa you prefer)

1/2 cup peanut butter (crunchy or creamy)

2 teaspoons ginger

2 tablespoons soy sauce

2 teaspoons lime juice

Put all ingredients in crock pot on low for 6-8 hours. Garnish with cilantro, scallions, and peanuts. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

8 Servings

Main Dish Pork Slow Cooker

Crockpot Pulled Pork

5 pound pork loin – fat trimmed off

1/2 cup water

1/4 cup cider vinegar

1/4 cup molasses

1 teaspoon liquid smoke

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper

dash of allspice

salt and pepper

Grease the inside of your Crockpot with cooking spray or use a Crockpot liner. Combine the wet ingredients and pour into the Crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the Crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork. Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool. Strain the liquids remaining in the Crockpot and pour over the pulled pork. Serve on sandwich rolls or buttered grilled Texas toast.

8 Servings

Main Dish Slow Cooker Turkey

Cranberry-Chipotle Turkey

Post author By Sharon
Post date September 24, 2011
No Comments on Cranberry-Chipotle Turkey

1 large onion, thinly sliced

2 turkey thighs (about 2 lb), skin and excess fat removed

1 can (16 oz) whole cranberry sauce

1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)

Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat. Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice. Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.

4 Servings