Beef Crock Pot

All Day Beef Crockery

Cut beef into serving sized portions.  Use more beef if you need more than 6 servings.  Brown beef in a bit of oil.  Place the vegetables into bottom of Crockery Pot.  Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix.  Place on top of the vegetables.  Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2- cup tomato juice.  Pour this over the meat.  turn to low, cover and cook for 7-9 hours.  When ready to serve, ladle meat and vegetables out of pot with a slotted spoon.  Use the liquid as is or turn Crockery Pot to high and thicken liquid with a little flour or cornstarch.

NOTE:  Keep the Crockery Pot covered as much as possible throughout cooking time.  A Crockery Pot can be used to cook this type of meal for a varied amount of time, depending on your schedule.  It is not important that you take the meat and vegetables out at a specific amount of time.  One or two hours either way usually makes no difference.

 

Beef Diablo

Trim all excess fat from roast.  Place potatoes and onion in bottom of Crockery Pot.  Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.  Spread over top of roast (cut roast in half, if necessary, to fit easily).  Place roast in Crockery Pot on top of potatoes and onions.  Cover and cook on low setting for 10 to 12 hours (high 5 to 6).

Beef and Pasta Casserole

In skillet brown the ground beef and onion.  Drain; place in crock pot.  Stir in salt, garlic powder, Worcestershire sauce and flour.  add water, bouillon and wine; mix well.  Cover and cook on low for 2-3 hours.  Cook macaroni per package directions.  Add cooked pasta, mushrooms and sour cream to Crockery Pot; stir to mix.  Cover and cook on high for 10-15 minutes.

Beef Fajitas

• Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.
• Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
• Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
• To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Makes 6 servings

Beef Tips

You can use less expensive cuts of meat and it is still delicious.

Mix all together in Crockery Pot and cook all day on low. Serve over rice or noodles.

Beer Braised Beef in Crockpot

Put the beef in the Crockery Pot. Combine all the other ingredients and pour over the beef. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving thicken juices if desired.

Burritos Crockery style

I use Orgtega peppers

The night before you plan to serve, put roast in Crockery Pot and leave on low all night. Next morning, add the rest of the ingredients. Cook on low all day.

Pre-heat oven to 350°. Spread cooked filling on extra large fat-free flour tortillas. You can add refried beans, sour cream, grated chese and shredded lettuce as you prefer. Fold and wrap in aluminum foil. Bake in preheated oven 10 to 15 minutes.

Your favorite salsa can be added before or after baking.

California Tamale Pie

Stir together cornmeal, milk and egg.  Add rest of ingredients, except cheese.  Pour into Crockery Pot, cover, cook on high 3 to 4 hours.  Sprinkle cheese over top, cover and cook another 5 minutes.

Cattleman’s Beef and Beans

1. Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hours.
2. Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet.
3. Place meat in the bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans; cover.
4. Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
5. Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.
6. Remove meat to a carving board and cut into slices; spoon beans around beef on platter.

Cheeseburger Sandwiches

In a large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain.

In a 31/2 to 4 quart Crockery Pot, combine cooked ground beef and all remaining ingredients except buns; mix well.

Cover; cook on low setting for 6 to 7 hours.

To serve: spoon mixture onto sandwich buns.

Cheesy Meatloaf

Crush crackers with rolling pin or blender until crumbled. In mixing bowl, combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt, and pepper. Mix in ground beef. Form into 6 or 7 inch round loaf. Place in slow-cooking pot. Cover and cook on low for 6 to 8 hours or until done.

Chili Beer Brisket of Beef

Place beef brisket, fat side down, in Crockery Pot.  Sprinkle brisket with onion, salt, pepper and garlic powder.  Pour chili sauce over brisket.  set Crockery Pot on low for 6 hours.  Pour beer over brisket.  Increase temperature to high and continue cooking for 30 minutes.  Place brisket on large serving platter.  Slice brisket very thin and serve with hot cooking liquid.  Garnish with sliced tomatoes and parsley.

Classic Swiss Steak

Cut steak into serving portions.  Combine flour, salt, and black pepper in medium-size bowl.  Roll cut steaks in flour mixture, coating both sides.  Melt shortening or butter in a hot skillet.  Brown round steak on both sides, but do not cook.  Place in Crockery Pot and add tomato sauce, onion, and green pepper.  Cook on low for 6 to 12 hours (high up to 6 hours).

Complete Crock Pot Dinner

Layer meat and potatoes, adding gravy to each layer. Top with gravy. You may add 1/2 jar water. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Season as desired. Serve with side dish vegetables.

Corned Beef and Cabbage

This is especially good on cold winter days.

Place onions in Crockery Pot.  Trim fat from brisket.  If necessary, cut meat to fit into Crockery Pot; place on top of onions.  In a bowl combine apple juice, sugar, orange peel, mustard, and cloves; pour over brisket.  Place cabbage on top of meat.  cover and cook on low for 10 to 12 hours (high 5 to 6 hours).

Country Swiss Steak

Trim fat from meat. Cut meat into 4 serving-size pieces. Brown meat and sausage in hot oil in a skillet. In a 31/2 or 4 quart electric crockery cooker place onion. Sprinkle with thyme, tapioca, salt, and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover and cook on low-heat setting for 10 to 12 hours. Serve with noodles or rice. Garnish with fresh thyme, if desired.

Makes 4 servings

Cowboy Casserole

Put chopped onion in the bottom of the Crockery Pot; layer with browned ground beef, sliced potatoes, and beans.  Spread tomatoes or soup over all.  Sprinkle with seasonings as desired.  Cover and cook on low for 7 to 9 hours.

Serves 4 to 6 people  

Crock Pot Beef Burgundy

Mix in Crockery Pot. Cook on low 8 hours. Thicken with some flour is desired. Add 1 pound of fresh mushrooms for 6 hours of cooking time.

Crock Pot Beef n’ Peppers

1. Cut the steak into serving size pieces. If you want you can brown the meat in a small amount of hot oil before adding it to the Crockery Pot.
2. Place the sliced pepper rings in the bottom of the Crockery Pot, reserving a few to place on top of meat.
3. Arrange the meat on top of the pepper being careful not to stack one piece directly on top of another.
4. Mix all other ingredients and pour over the meat and peppers.
5. Cover and cook on low for 8 - 10 hours or on high for around 4 hours.
6. Serve with mashed potatoes and vegetables.

Crock Pot Beef with Mushrooms

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crockpot. Add shallots and mushrooms. Combine beef broth, Worcestershire sauce, and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.

One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockpot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.

Crock Pot Beef Roast

Salt and pepper roast and place in Crockery Pot

Empty both cans of soup over roast.

Cook slow for 6-8 hours depending on size of roast. When done, just pull roast apart and serve

Crock Pot Delight

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In Crockery Pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5 - 7 hours (or all day) until meat is tender. Turn Crockery Pot to high. Dissolve remaining1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes.

Serve with rice and salad for a complete meal.

Crock Pot Meatballs

These meatballs are good served over egg noodles.

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2 inch) meatballs.

Combine ketchup, sugar, juice, and sauces in a Crockery Pot; gently stir in meatballs. cover with lid; cook on low for 8 to 10 hours. Garnish with parsley, if desired.

Harvest Delight

• Trim fat from pot roast. Cut roast to fit into a 31/2 or 4-quart Crockery Pot. Heat oil in a large skillet. cook roast in hot oil until brown on all sides. Drain well.
• Meanwhile, place onion, then the sweet potatoes in Crockery Pot. Place roast on top of vegetables.
• Combine the 3/4 cup water, the bouillon granules, celery seed, cinnamon, and pepper in a small bowl. Pour over meat and vegetables. Cover and cook on low for 8 to 10 hours (high 4 to 5 hours).
• Remove meat and vegetables from Crockery Pot and place on a platter; reserve juices. Skim fat from cooking juices. Pour juices into a glass measuring cup. If necessary, add water to equal 2 cups liquid.
• For gravy, stir the 2 tablespoons cold water into the cornstarch in a small saucepan. Stir in the cooking juices. Cook and stir until thickened and bubbly. cook and stir 2 minutes more.
• Serve gravy with roast and vegetables.

Lean Crock Pot Beans

Sauté onion and ground turkey in skillet until browned. Transfer to Crockery Pot. Add remaining ingredients to Crockery Pot and cook on low 4 to 6 hours. The longer the better.

Pot Roast Dinner

Trim fat from roast;  cut to fit in Crockery Pot (if necessary).  In a skillet brown roast on all sides in hot oil.  In a bowl combine tomato juice, vinegar, Worcestershire sauce, sugar, salt, basil, thyme, pepper, and garlic.

Place carrots and onions in Crockery Pot.  Sprinkle tapioca over vegetables.  Put roast on top of vegetables.  Pour tomato mixture over roast.  Cover; cook on low for 10 to 12 hours (high 5 to 6 hours).

Move meat and vegetables to a platter.  Remove fat from gravy. 

Serve gravy with meat and vegetables.  Add mashed potatoes to the menu and you are all set.

Serves 6  

Ranch Style Beef

In slow-cooking pot, alternate beef and onions; stick cloves into 4 onions.  Sprinkle with sugar and salt.  Combine gravy sauce, vinegar, bay leaf, thyme, and water.  Pour over meat.  cover and cook on low for 5 to 7 hours or until tender.  Turn control to high.  Dissolve flour in small amount of water.  Stir into meat juices.  Cook on high for 15 to 20 minutes.

Roast with Veggies

Cut the roast to fit in the Crockery Pot, if necessary.  In a large skillet brown the roast on all sides.  In the meantime, put carrots, potatoes and onions in Crockery Pot.  Add frozen beans and the bay leaf.  Sprinkle tapioca over the vegetables.  Put roast on top of vegetables.

Combine soup, water, and pepper in a bowl.  Pour over roast.  Cover and cook on low for 10 - 12 hours (high 5 - 6 hours).

Discard bay leaf and remove any strings that may be on the roast.  Put roast and vegetables on a serving plate. Skim the fat from the gravy.  Spoon gravy over roast and vegetables or pass the gravy to each person.

6 servings

Sage Pot Roast

In a Dutch oven, brown roast on both sides in oil. Place in Crockery Pot. Season with sage, salt and pepper. Add beef broth. Cover and cook 8 to 18 hours on low (4 to 5 on high). Add potatoes, carrots and onions during last 11/2 to 2 hours of cooking time. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.

Savory Pepper Steak

Cut steak into strips.  Combine1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly.  Add to Crock-Pot with onion, garlic and half of green pepper strips; stir.  Combine tomatoes with beef base, soy sauce and Worcestershire sauce.  Pour into Crock-Pot, moistening meat well.  Cover and cook on low for 8 to 10 hours.  

One hour before serving, turn on High and stir in remaining green pepper strips.  

If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into Crock-pot.  Cover and cook until thickened.  Serve gravy with Pepper Steak over hot fluffy rice.

Serves 4

Savory Stewed Beef

Put broth and soup in a crockpot; add mushrooms, onions, and potatoes. Turn crockpot on LOW while browning beef. Cut beef in 1/2-inch cubes. Combine flour, seasoning, salt, and pepper in a food storage bag; put beef in bag and toss thoroughly to coat well.

Heat oil in a large skillet over medium heat. Add beef ; brown stirring frequently, for 10 to 20 minutes, or until beef is browned on all sides. Transfer beef to crockpot. Add 1/2 cup red or blush wine to the hot skillet. Put back over medium heat and simmer, stirring to loosen browned bits, until wine is reduced to a few tablespoons. Cover and cook on LOW heat for 8 to 10 hours.

Serves 6

Yankee Pot Roast and Vegetables

Pork Crock Pot

Cranberry Pork Roast

Place pork roast in a slow cooker.  In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves.  Pour over meat.  Cover and cook on low for 6-8 hours or until meat is tender.  Remove roast and keep warm.  Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan.  Bring to a boil over medium-high heat.  Combine the cornstarch and cold water to make a paste; stir into gravy.  Cook and stir until thickened.  Season with salt.  Serve with sliced pork.

Yield: 4-6 servings

Crock Pot Hawaiian Pork

Place the roast on a rack and broil 15-30 minutes or until brown (can be done the night before).  Stick the cloves randomly all over the roast.  Place the roast into the Crockery Pot o the meat rack. Mix together the nutmeg and paprika, sprinkle over the roast.  In a small bowl, stir together the catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet, pour over roast.

Cover and cook on low 10-12 hours (high 4-6 hours).  Remove the meat from Crockery Pot and thicken juices by mixing together 11/2 tbsp. cornstarch and 2 tbsp. water, which into juices and cook on high until thickened

Crock Pot Pork Chops Supreme

Put onions and potatoes in bottom of Crockery Pot. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hours (high 4-5 hours).

Serve with mashed potatoes, rice, or noodles.

Crocked Cherry Pork Chops

1. Coat a non-stick frying pan with vegetable spray. Remove any visible fat from the chops and brown them over med-high heat. Season lightly to taste with salt and pepper.
2. In Crockery Pot, stir together cherry pie filling, lemon juice, bouillon, and mace. Place browned chops on top of cherry mixture. Cover and cook on low, 4 to 5 hours.
3. Place chops on warm serving platter. To serve, pour a small amount of cherry sauce over chops and garnish each with a fresh parsley sprig.

Polish Kraut and Apples

Place half of the sauerkraut in an ungreased slow cooker.  Top with sausage, apples, brown sugar, caraway seeds (if desired) and pepper.  Top with remaining sauerkraut.  Pour apple juice over all.  Cover and cook on low for 4 to 5 hours or until apples are tender.

Yield: 4 servings

Pork Chop Delight

Heat oil in a skillet over medium high heat. Dredge pork chops in seasoned flour and brown in skillet, turning to brown both sides.

Layer chops in Crockery Pot with onion slices. Pour chicken broth over layers. Cover and cook on low 7 - 8 hours.

Stir the 2 tablespoons of flour into the sour cream until smooth. Stir sour cream into the Crockery Pot and blend into the cooking juices. Raise the Crockery Pot to high for 15 - 30 minutes or until the liquid has thickened.

Serve the chops and sauce over rice or noodles.

4 - 6 servings

Pork Chops with Corn Stuffing

1. Heat oil in large skillet over medium heat until hot. Add pork chops; cook until browned on both sides. Drain. Sprinkle pork with pork seasoning.
2. In large bowl, combine all remaining ingredients; mix well.
3. Spray inside of 31/2 to 4-quart Crockery Pot with nonstick cooking spray. Spoon stuffing mixture into sprayed slow cooker. Arrange browned pork chops in 2 layers over stuffing.
4. Cover; cook on low for 5 to 6 hours or until pork is no longer pink in center.

Serves 6

A mix1/4 teaspoon each of seasoned salt, garlic powder, thyme leaves and black pepper can be used is pork seasoning is not available.

Pork Stew with Vegetables

Heat oil in large skillet over high heat.  Add pork, onion, celery, basil, rosemary and oregano; cook until pork is browned.  Place pork mixture in Crockery Pot.  Whisk flour with chicken broth; pour into Crockery Pot.  Stir in frozen vegetables and mushrooms.  Cover and cook on low 6 to 8 hours.  About 15 minutes before serving, stir lemon juice, nutmeg, salt and pepper to taste.  Serve over rice.

Serves 3 to 4.

Poultry Crock Pot

90s Style Crockpot Coq Au Vin

Place chicken, mushrooms, onions, wine, thyme and bay leaf into Crockery Pot. Combine chicken broth and flour; pour into Crockery Pot. Cover and cook for 5 hours on low setting. Add parsley. Serve over wild rice pilaf, if desired. Makes 8 servings

Bacon Wrapped Chicken

Line bottom of Crockery Pot with the ham.  Wrap each chicken breast with a slice of bacon and secure with a toothpick.  Combine the sour cream and mushroom soup; pour over the chicken breasts.  Cook on low in the Crockery Pot for 8-10 hours or on high for 6-8 hours.

Baked Cajun Chicken

Remove skin from chicken. Rinse chicken, pat dry. Spray inside of Crockery Pot with nonstick coating. Arrange the chicken, meaty sides up in Crockery Pot. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken. Cover and cook on low 8 to 10 hours (high 4 to 5 hours) until the chicken is tender and no longer pink.

Baked Chicken Breast in Crock Pot

Rinse chicken breasts and pat dry; place in Crockery Pot. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.

Basil Chicken

Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread soup on top of chicken. Arrange slices of green pepper on top of soup. Cover and cook on low 6 to 8 hours.

Broccoli Rice and Chicken

Place rice in a lightly greased Crockery Pot. Sprinkle with parsley and pepper. Top with chicken pieces. Mix together the soup mix and broth. Pour over chicken and rice. Cover and cook on low for 6 to 8 hours.

Cantonese Sweet & Sour Chicken

Place the chicken, pepper strips and onion in the Crockery Pot. In a bowl mix the brown sugar and cornstarch. Add 1 cup of the reserved pineapple juice, vinegar, water, soy sauce and salt, blend until smooth. Pour over chicken and veggies. Cover and cook on low for 7 to 9 hours. One hour before serving, add the pineapple chunks, stir into the meat and sauce. Serve over Chow Mein Noodles or rice. Serves 4 to 6

Caribbean Chicken

To reduce the fat, remove the skin from the dark meat. In a skillet, brown the chicken in oil over medium-high heat.

Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.

Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.

Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir in the coconut milk and cook for an additional 30 minutes on low. Serves 4

Tip: This is a relatively mild version of Caribbean Chicken, so if you'd like to spice it up, double or triple the cayenne.

Cheesy Crock Pot Chicken

Place chicken breats in the Crockery Pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender.

Serve the the sauce over rice or noodles.

8 servings

Chicken and Cherries Jubilee

Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken.

Makes 10 to 12 servings.

* NOTE: Use breasts, thighs and drumsticks only. For a dramatic party dish; flame chicken & cherries at the table.

Chicken a la King

In a slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper and onion.

Cover and cook on low for 7-8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve over rice.

Per serving: 144 Calories (kcal); 3g Total Fat; (22% calories from fat); 19g Protein; 8g Carbohydrate; 47mg Cholesterol; 384mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Chicken and Artichoke Casserole

 
Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 tablespoon butter. Place mushrooms and drained artichoke hearts in bottom of crockpot. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crockpot and turn to Low heat setting. Cook for 7-8 hours OR cook on High for 5 hours.

Crock Pot Chicken n’  Dumplings

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in Crockery Pot with largest bony pieces on bottom. Add broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Cook 7 to 9 hours on low (31/2 to 4 on high).

Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on high 30 minutes. (Do not remove the cover during the steaming of the dumplings.)

Serve immediately - when dumplings are at their best.

Makes 4 servings (31/2 quart) or 8 servings (51/2 quart)

Chicken Breasts Supreme

Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet. Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms. Cover; cook on low for 3 to 4 hours.

Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted. Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices.

Make ahead tip: Cook the potatoes ahead; keep them warm on low setting for up to 2 hours. Add the chips just before serving.

Note: Southern-style hash browns are cubed; country-style hash browns are shredded. This recipe calls for cubed, but both styles work well.

Chicken Marengo

Place chicken in bottom of Crockery Pot. Combine dry spaghetti sauce mix with wine and pour over chicken. Cover and cook on low 6 to 7 hours or until tender. Turn control to high. Add tomatoes and mushrooms and cook until tomatoes are done. *Mushrooms can be added earlier for more flavor.

Chicken Merlot with Mushrooms

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon chicken mushroom mixture, and sauce over hot cooked noddles. Sprinkle with Parmesan cheee. Makes 4 to 6 servings.

Prep time: 25 min. 
Nutrition facts per serving: 469 calories; 12 g. total fat (3 g. saturated fat); 144 mg cholesterol, 468 mg sodium; 41 g carbohydrate; 5 g fiber, 46 g protein. Daily Values: 13% vitamin A; 37% vitamin C, 7% calcium, 35% iron.

Chicken Ole’

1. Lightly grease sides and bottom of Crockery Pot.
2. In a separate bowl, mix together the soups, salsa, sour cream and onion.
3. In a Crockery Pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top.
4. Cover and cook on low 4 - 5 hours.
5. Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.

Chicken Paprika

Place chicken in slow cooking pot. Combine onion, garlic, broth, paprika and salt; pour over chicken. Cover tightly and cook at low for 6 to 8 hours; at high for 3 to 4 hours. Just before serving, remove chicken to serving platter and keep warm. Skim fat from juices in pot. Mix flour into sour cream and gradually blend 1/2 cup pan juices into sour cream and flour mixture. Stir this into slow cooking pot and simmer at high for about 15 minutes or until mixture is thickened; do not boil. Pour over chicken and serve. Makes 4 servings.

Chicken Parisienne

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in the Crockery Pot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in the Crockery Pot. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High 21/2 tp 31/2 hours) Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.

Chicken Parmigiana

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken. Then coat chicken breasts with breadcrumbs. In large skillet sauté chicken in butter. Arrange chicken in crockpot. Pour pizza sauce over chicken. cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

Chicken Sesame

Coat chicken with mixture of flour, sesame seeds, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown chic hen in oil. Add onion, celery, wine, bouillon cubes, and tarragon. Cover and cook on low 6 to 8 hours. Turn control to high. Remove chicken to warm shallow dish. Dissolve cornstarch in water and stir into pot. Cook on high 15 minutes. Turn heat off; stir in sour cream; Pour sauce over chicken; serve hot.

Makes 5 servings.

Crock Pot Chicken Stew

Combine all ingredients, except water and cornstarch, in Crockery Pot. Cover and cook on low for 6 to 8 hours.

Turn on high. Mix cornstarch and water, stir until smooth. Stir into stew. Cook uncovered 30 minutes more or until the vegetables are tender.

Creamy Chicken with Vegetables

In crock pot stir together all ingredients EXCEPT sour cream and flour. Cook on low for 10 to 12 hours (high 4 to 6 hours) or until chicken is tender.

In small bowl stir together sour cream and flour. Stir into chicken mixture. Continue cooking, stirring occasionally, until thickened (5 to 6 minutes). Season to taste with salt and pepper.

Serves 6

Crock Pot Buffalo Chicken Wings with Blue Cheese Dip

Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry.

Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to 3 1/2 - or 4-quart slow cooker.

Combine chili sauce and hot pepper sauce and pour over chicken wings. Cover; cook on low heat setting for 4 to 5 hours or on high heat for 2 to 2 1/2 hours.

Serve Buffalo Chicken Wings with Ranch dressing or the following Blue Cheese Dip.  

BLUE CHEESE DIP

Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo Wings. Makes about 1 1/2 cups of blue cheese dip for Buffalo Chicken Wings. 

Crock Pot Chicken Cacciatore

Combine all ingredients in Crockery Pot except the mushrooms and pasta. Cook on low for 5 to 6 hours. Turn to high and add the mushrooms. Cook 10 minutes covered. Serve over pasta.

Crock Pot Chicken

Layer in order and cook on low 6 - 8 hours, or on high 21/2 - 4 hours.