Shredded Barbecue Beef Burgers – Crock Pot

* 1 (5 lb.) rump roast, or other inexpensive cut
* 1 medium onion, diced
* 1 bottle (8 oz) steak sauce
* 1 cup water
* 1 cup barbecue sauce, your favorite kind
* 1 tsp yellow mustard
* salt and pepper to taste
Brown roast in hot skillet in small amount of oil. Remove and give the onions a quick saute. Place onion in crock pot and place beef roast on top of onion. In separate bowl, mix together the rest of the ingredients and pour over the meat in crock pot.
Cook on Low setting for 6 hours. Remove beef from slow cooker and fork shred or chop, then return to slow cooker and stir to combine all the ingredients back together. Put cover back on crock pot and continue cooking on Low for 40 to 45 minutes.
Serve on good quality hamburger buns with mustard, pickles, sliced onion, and cheese slices. This is a great marriage between a good hamburger and a good Sloppy Joe.

Savory Slow-Cooker Beef and Pear Roast

1 medium-sized beef roast (can be frozen)
1 white or yellow onion, sliced thick
5 carrots, peeled and sliced into large chunks
4 stalks of celery, sliced into large chunks
2 cloves of garlic, crushed or pressed (whichever is easier for you)
3 potatoes, cut into bite-sized pieces, skins on
4 pears, cored and sliced thick; leave the skins on
1 cup water
2-3 sprigs of fresh Rosemary (can use dried, just use about 2 teaspoons, or whatever looks good)
1 teaspoon dried, ground Thyme
1 teaspoon salt
1/2 teaspoon pepper

Place all into slow-cooker and turn on high for five hours. Switch to low for the next 4 hours. Remember, the meat can be frozen when you put it into the cooker; it will come out very tender, moist, and juicy. This dish makes it's own sauce while cooking and makes your home smell delicious! Serve with french bread or baguette, a fresh, crispy salad, and enjoy!

Crockpot Cranberry Chicken

1 Whole Chicken or 4 Chicken Breasts
1 Can Cranberry Sauce (whole or Jellied)
½ cup orange Juice
¼ cup Brown Sugar
¼ tsp cinnamon
½ tsp nutmeg
1 tsp salt
1TBSP Corn Starch or other thickening agent

In a small bowl mix brown sugar, cinnamon, nutmeg and salt. Rub the mix onto a whole chicken. Make sure you rub it under the skin as well. Pour ½ cup Orange Juice into Crock pot. Place Sugar rubbed chicken in the crock-pot with the juice. Spoon Cranberry sauce over chicken. Cover and cook 5 Hours on High or 8 Hours on Low
After the Chicken is finished remove it from the Crockpot and let it rest at least 10 minutes before slicing. While resting whisk in 1 Tbsp of Corn Starch into the drippins in the crockpot. Crank the crock pot on high until thickened. Makes some awesome gravy to serve the Chicken with! Serve with rice or potatoes, and of course who could forget the circle cranberry sauce!

Moist Drumsticks

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Slow Cooker

TIME: Prep: 10 min. Cook: 5 hours

Ingredients:
3 pounds chicken drumsticks, skin removed
1 can (8 ounces) tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
1 teaspoon minced garlic
3 tablespoons cornstarch
1/4 cup cold water
Directions:
Place drumsticks in a 5-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until chicken juices run clear.
Remove chicken and keep warm. Strain cooking juices. In a small saucepan, combine cornstarch and cold water until smooth; stir in juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings

Island Kielbasa in a Slow Cooker

Ingredients:
2 pounds kielbasa sausage, sliced into 1/2 inch pieces
2 cups ketchup
2 cups brown sugar
1 (15 ounce) can pineapple chunks,
undrained

Directions:
1. Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together.
2. Cook on low setting for 5 to 6 hours, until sausage is cooked through.

Poor Mans Supper

Bag of mini cheese franks, drained
1 large can of baked beans (smoke flavor)
2 cups of brown rice.
1 onion, chopped
1 cup of water
Mix all ingredients together, place in slow cooker.
Cook on warm till evening

Chicken & Rice Bowls

4-5 Chicken Breasts
1 lrg jar (26 oz) Salsa (I used Sams Choice Thick-n-Chunky mild)
1 can (15 oz or 2 cups from carton) Chicken Broth
1 can (15 oz or 2 cups from frozen bag) Corn
Cooked rice
Shredded cheese (I used a mexican blend)
Sour Cream

Put all ingredients in slow cooker EXCEPT for rice, sour cream & cheese
Cook on low 6-8 hours
Shred chicken and serve over rice, with sprinkle of cheese, some of the salsa/broth/corn mixture and a dollop (sp?) of sour cream

Easy Crockpot Baked Beans...great for cold co-op Fridays

Easy Crockpot Baked Beans

I made baked beans for the first time yesterday. Usually, I either serve plain old Pork And Beans from the can, or I buy Baked Beans pre-made in a can.

But we needed to take a covered dish to our 4-H barbecue yesterday and I decided to use my crockpot to make something. I started looking for ideas in my Fix It And Forget It cookbook, but ended up tweaking the recipe to suit me.

Here is my tweaked variation for Crockpot Baked Beans

Ingredients:
6 cans (15 oz. size) of Pork And Beans
1 large can of French's Cheddar Fried Onions (the secret ingredient!)
1 lb. bacon, cooked and crumbled
3/4 cup brown sugar
1/2 Tbsp. mustard
1/4 cup ketchup
1/8 tsp. black pepper
1/4 tsp. onion powder

Mix all together in a greased 5 quart crock pot. Cook on low for 4-6 hours.

I received several compliments on this yesterday and the entire pot was eaten except one very small serving which was finished off at lunch today.

Savory Chicken Sandwiches

Savory Chicken Sandwiches

From Quick Cooking

4 bone-in chicken breast halves
4 bone-in chicken thighs (about 1-1/2 pounds)
1 envelope onion soup mix
1/4 teaspoon garlic salt
1/4 cup prepared Italian salad dressing
1/4 cup water
14 to 16 hamburger buns, split

Remove skin from chicken if desired. Place chicken in a 5-qt. slow cooker. Sprinkle with soup mix and garlic salt. Pour dressing and water over chicken.

Cover and cook on low for 8-9 hours. Remove chicken; cool slightly. Skim fat from cooking juices. Remove chicken from bones; cut into bite-size pieces and return to slow cooker. Serve with a slotted spoon on buns.

Yield: 14-16 servings.

Slow-Crocked Chicken Marsala

Serves 4 to 6.



4 to 6 chicken breast halves
1/4 cup butter
2 medium onions, sliced
1 cup chicken broth
1/4 cup Marsala wine
1 (8-oz.) pkg. fresh mushrooms, sliced

1. Brown chicken breasts in butter with sliced onions on stove-top over medium-high heat.
2. Remove to slow cooker and add chicken broth and Marsala. Sprinkle fresh mushroom slices over the top.
3. Cook on Low for 6 to 8 hours and serve with cooked pasta of choice.

Crockpot Chicken with stuffin

Chicken With Stuffing, from Taste of Home Slow Cooker Classics

4 boneless skinless chicken breast halves
1 can (10 3/4 oz) cream of chicken soup, undiluted
1 1/4 cups of water
1/4 cup of butter, melted
1 package (6 oz) of cornbread stuffing mix (I used Stovetop Turkey Stuffing mix)

Place chicken in greased (I sprayed with Pam) slow cooker. Top with soup. In a bowl, combine the water, melted butter, and stuffing mix; spoon over the chicken.

Cover and cook on low for 4 hours or until juices run clear.

Recipe note in the cookbook- can also use two cans of soup for more sauce.

This was so tender and juicy. It was reminiscent of those chicken bake dinners from Campbells, only much better.