Spring can be very busy! Kids are playing sports and you may find yourself running from one activity to another in the evenings. When your kids walk in the door they are always “starving” so you need dinner on the table immediately! Wouldn’t it be nice to come home to a home cooked meal after a long day? Crock pot recipes are great for busy families! You will love the convenience of these delicious crock pot recipes and your entire family will love the taste!
Crock Pot Vegetarian Chili
1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (16 ounce) can vegetarian baked beans
1 (29 ounce) can crushed tomatoes
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno, chopped
1/2 – 1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)
In a saucepan, sauté the onion, bell pepper, zucchini, and celery for about 5 minutes. Combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery in the crock pot. Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using). Cook 6 hours on low.
3 pounds pork (boneless country style ribs, pork chops, or pork shoulder roast)
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
1 large onion, chopped
1 tablespoon minced garlic
2 (6-ounce) cans diced green chilies
2 (28-ounce) cans diced tomatoes, drained, with juice reserved
Prepare pork: if using a roast, cut meat into 1-inch cubes; cut ribs into 3 or 4 pieces. Chops can be left whole. In a gallon-size food-storage bag, mix flour with salt and pepper. Add one-third of the pork at a time and toss well. Reserve excess flour.
In the meantime, heat a large frying pan or Dutch oven with 3 tablespoons oil and brown meat well on all sides. Add more oil for each batch as necessary. As meat browns, transfer to crock pot. Stir in drained tomatoes.
Reduce heat in pan; add 1 tablespoon oil, onion and garlic and sauté 2 minutes. Add chilies and sauté for 2 minutes. Add 1/2 cup reserved flour and cook for 1-2 minutes, until lightly browned. Add reserved juice from tomatoes and stir until thickened. Pour over meat and tomatoes in slow cooker. Stir all together and cover. Cook 6-8 hours, until pork is tender. Spoon excess fat from the surface.
Serve over brown rice or rolled up in flour tortillas.
Crock Pot Chicken and Dumplings
4 chicken breasts
2 cans condensed cream of chicken soup
2 medium golden potatoes diced
1/4 cup peas
1/2 cup diced onion
1 tablespoons parsley
Salt and pepper to taste
2 tablespoons butter
1 package refrigerated biscuit dough, torn into pieces
1 can chicken broth
Add whole the chicken breasts, soup, diced potatoes, peas, diced onion, parsley, butter, and chicken broth to the crock pot. Cover with water and cook on high for 4 hours or low for 8 hours. After the 4 or 8 hours is up shred the chicken and place the torn biscuit dough in the slow cooker, be sure to push them down into the liquid. Cook another 60-90 minutes or until the dough is no longer raw in the center. Add salt and pepper to taste.
- Brown meat and poultry before cooking in the crock pot. It takes a few extra minutes, but the food will look and taste much better.
- With the exception of soups and sauces don’t add too much liquid. There’s not much evaporation of liquids using the slow cooker.
- Keep it covered. You’ll lose heat, and it will take longer for the food to get done if you keep lifting the lid.
- Cut ingredients into equal sizes so that the pieces will cook evenly.
- Add fresh herbs during the last 60 minutes of cooking.
- Do not under fill your crock pot. It should be filled at least halfway.