Crockpot, Italian

Crock Pot Pizza

Crock Pot Pizza

One bag of wide egg noodles
1 lb hamburger
2 cans pizza sauce
16 oz mozzarella cheese
1 can cream of mushroom soup
Pizza ingredients (olives, Mushrooms, pepperoni whatever you like)

Cook the egg noodles according to the package. Brown the hamburger. Then you layer the all then ingredients in the crock pot and top with a little cheese. Cook on low for 3 to 4 hours or until heated through.

To make clean up a little easier I also lightly coat my crock pot with oil.

Chicken, Crockpot

Sweet & Saucy Shredded Chicken

This recipe is super easy and so yummy!!! This chicken can be served either as a mex-salad topping, on a bun, in a tortilla or over rice. I serve it over rice. The sauce drips down into the rice and tastes so good!!!

Sweet & Saucy Shredded Chicken

2-3 Pounds of bone-less, skin-less chicken — I use breasts but you could easily use thighs.
16 oz jar of salsa — nothing fancy, I usually just use the cheap kroger brand
1 Cup of Brown Sugar
1 12 oz can of Coca-Cola — do not use diet

Put the chicken pieces in the crock pot. Pour the remaining ingredients over the top and cook on low for 6-8 hours. About 30 minutes before serving use 2 forks to shred the chicken.

Chicken, Crockpot, Italian

Chicken Cacciatore

This recipe comes from John Deere Mom – I changed a couple things to suit my tastes and it was instantly a favorite!

Chicken Cacciatore © 2008

This was my first encounter in cooking with chicken thighs.  I was apprehensive because I’m a sucker for tenderloins.  Also, the recipe calls for boneless, skinless and I didn’t see that until after I’d bought the thighs bone in, skin on.  BUT, I threw them in the crock pot whole.  When the dish was done, I pulled each thigh out of the crock pot & the meat literally fell off the bone – allowing me to dump just the meat back in to mix.  You won’t be disappointed with the thighs! 

2 lbs. boneless, skinless chicken thighs (if they’re boneless and you feel the urge, cut them up before putting in the crockpot)

1 green pepper, chopped

1 yellow pepper, chopped

1  Italian dressing packet

1/4 c red wine

1/4 c chicken broth (use water if you don’t have the broth.  But do yourself a favor and go buy a can!)

1 can (15 oz) tomato sauce

1 can (15 oz) Italian style diced tomatoes un-drained

1 yellow onion finely diced (or chunky, however you prefer)

3 cloves garlic, finely chopped

1 package fresh mushrooms

Toss chicken, onion, peppers, mushrooms & garlic into the crockpot. Mix the cans of diced tomatoes and tomato sauce with the Italian dressing mix.  Pour over chicken and veggies.  Add red wine & chicken broth.  Cook on low 7-9 hours.  Your house will smell DIVINE!  As suggested, I served mine with thin spaghetti and Garlic Toast.

Crockpot, Pork

Apricot Glazed Pork

Apricot Glazed Pork © 2008 

4 cups herb-seasoned stuffing cubes (I forgot to buy this at the store so I used Stove Top instead & cooked it separately at the end)

3/4 cup chicken broth

1/2 cup dried apricots, chopped

1/3 cup chopped onions

2 to 2 1/2 pound pork boneless loin roast

1/3 apricot jam (peach also works if you can’t find apricot)

1 TBSP balsamic vinegar

1.  Spray 3 1/2 to 4 quart slow cooker with cooking spray.  Mix stuffing (omit if cooking later), broth, apricots an onions in cooker.  Place pork on mixture.  Mix jam and vinegar, brush over pork.

2.  Cover and cook on low 7 to 8 hours or until pork is tender

3.   Remove pork from cooker, place on cutting board.  Stir stuffing before serving.  Cut pork into slices, serve with stuffing.

I made sure to save half the roast to use the next night to make Pulled Pork Sandwiches or Pork Fajitas.

Crockpot, Italian, Pasta

Crock Pot Lasagna

I made, then adapted, this recipe from Kaysville Momma. I LOVED it! Super easy and really tasty!
Crockpot Lasagna © 2008
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning (I used 1/2 packet of Italian Dressing Mix)
1 clove garlic
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional (I used an entire package of fresh mushrooms – because I LOVE mushrooms!)
15 oz. ricotta cheese
2 cups shredded mozzarella cheese

1.  Brown ground beef, onions and garlic in skillet. Drain & mix in Italian Dressing Mix. 
2.  Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms, 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for 5 hours on low.
I served mine with Sauteed Zucchini

Appetizers/Snacks, Crockpot, Vegetables, Vegetarian

Marinated Mushrooms

Marinated Mushrooms © 2008 

These are SO GOOD! So EASY! And SO FAST!

2 packages whole fresh mushrooms (8oz each) I wound up using 3 pkgs of mushrooms because I wanted a lot…I love marinated mushrooms!
1 stick butter I used real butter
1 package Italian dressing mix

Rinse and drain mushrooms. Place and dressing mix in crock pot and mix with gently. Slice or cube butter and sprinkle over top – just so it melts more evenly. Cook on high about 2 hours or until mushrooms darken and become very tender. Lower crock pot heat to low to keep mushroom warm during serving.

Chicken, Crockpot, Pasta

Crock Pot Chicken Fettuccine

This recipe is so easy it’s almost embarrassing to post! It’s also a little bland looking so I’ll refrain from posting a picture – but trust me, it’s freakin’ good!

1 package chicken tenderloins (6-8)

1 packet Italian dressing mix I prefer the Italian but my husband prefers a packet of Ranch. Either way it’s really good so just make this twice and try it both ways!

1 can cream of chicken soup

1 package sliced fresh mushrooms

4 oz. cubed cream cheese. I tried Neufchatel Cheese (“1/3 less fat than cream cheese”) and in this recipe I didn’t notice a difference in taste.

1 box fettuccine – or to add a little color to the meal, use the multi colored noodles instead.

Wacky Mac Pasta © 2008

Place chicken, dressing mix, soup and cream cheese in crock pot. Cook on low for 4-6 hours. The time of course depends on the size of the chicken and whether you put the crock on high or low.

Once that’s done cook up the fettuccine according to package directions. Drain then dump the noodles in the crock with the chicken. Mix well – this will break up the chicken nicely!

I like to serve this with steamed carrots.

Beef, Crockpot, Sausage

Sausage Sauerkraut & Apples

Sausage, Sauerkraut & Apples Crockpot © 2008

  • 1 lb fresh sauerkraut or canned sauerkraut
  • 1 lb smoked sausage or smoked turkey sausage(for a low-fat version)
  • tart cooking apples, thinly sliced
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup apple juice or cider

    Rinse sauerkraut and squeeze dry.

    Cut sausage into 2-inch pieces.
    Put 1/2 the sauerkraut in the slow cooker.
    Add the sausage pieces on top.
    Continue to layer remaining ingredients in slow cooker in the order listed.
    Top with remaining sauerkraut.
    Do not stir the layers.
    Cover. Cook on high 4 hours, or low 6-7 hours.
    Stir before serving.
    I serve this with baked baby red potatoes & fresh green beans.

  • Chicken, Crockpot, Pasta

    Crock Pot Italian Herb Chicken

    Crockpot Italian Chicken © 2008

    1 packet McCormick Crockpot Italian Chicken Seasoning

    2 1/2 lbs chicken tenders (I almost exclusively use tenders because they cook up fast, are a good cut and the size is perfect!)

    8 oz. package sliced mushrooms

    2 cans (14.5 oz each) Italian Style Stewed Tomatoes

    12 oz. Wacky Mac Veggie Spirals pasta

    Toss chicken into crock pot.  In large bowl combine Seasonings & stewed tomatoes, mix well.  Pour over chicken then toss mushrooms over the top.  Cover and cook on low for 6 hours (depending on your crock pot).

    Just before serving, cook up pasta according to directions.  Toss cooked pasta into crock pot and mix well to coat evenly.

    Wacky Mac Pasta © 2008

    I like to serve this with Garlic Toast & a small fresh salad.


    Beef, Crockpot, Mexican, Soups/Stews

    Crock Pot Taco Soup

    Crockpot Taco Soup © 2008

    This recipe was originally given to me by Amanda – I changed it up just a tiny bit to our tastes but it’s definitely a keeper at our house! It’s been served to friends & family alike who always ask for the recipe. I think the best part about it is the fact that all the ingredients are so inexpensive and it makes a TON of food. This recipe will serve at least 6 adults. Add a fresh pan of Easy Corn Bread or warm tortilla chips to the meal and it should easily serve 8!

    2 lbs. hamburger – browned

    2 cups diced onions

    2 (15 oz.) cans pinto beans – drained & rinsed

    1 (15 oz) can light red (or pink) kidney beans – drained and rinsed

    1 (14.5 oz) can Mexican style stewed tomatoes

    1 (14.5 oz) can diced tomatoes

    1 (14.5 oz) can tomatoes with chilies

    2 (4.5 oz) cans diced chilies (only one if you don’t want it as spicy)

    1 (6 oz) can black olives – drained & sliced

    1/2 cup green olives – sliced

    1 oz. package ranch dressing mix

    1 oz. package taco seasoning mix

    Brown beef in skillet and drain. Add all ingredients to the crock pot mixing well. Cover and cook on low for 8 hours. Obviously you could turn it up to high and cook for less time since everything technically is cooked up and just needs to be warmed but I like to let the juices simmer the flavors into each other. Not much beats the smell of crock pot cooking in house!