Archive for the ‘Crock Pot’ Category

Sorry I slacked last week and there was no crock pot Thursday post, but sometimes Kiley and I get so busy playing we forget to post or even make a crock pot meal that week! Anyways, we are back into the swing of things and this week  it’s back!

Anyways, every Halloween Chris and I made it at tradition to have pulled pork for dinner. It’s just so easy because of the amount of trick or treaters we get. Especially now that we have our own and one of the way, this was SO easy to put together and eat quickly before it was time to get Kiley dressed and take her trick or treating. We actually didn’t plan on taking her anywhere but a few houses, but she loved it so much that we decided to take her around a bigger section of our neighborhood.

Every year I try to find different flavors to make for pulled pork, this year I decided to do a root beer pulled pork. It was delicious!


1 5-6 pound pork butt or loin

1 package dry onion and mushroom soup

2 cups of water

1 can of root beer

BBQ sauce of your choice


  1. Place all ingredients, except BBQ sauce in crock pot and cook on low for 6-8 hours.
  2. After cooking is complete, shred meat in  separate bowl and add about 1 cup or so of BBQ sauce, more if you want more flavor. Serve on rolls!

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Yesterday was rainy, cold and just not a nice day, so spending extra time cuddling with Kiley on the couch, was nice as this meal was able to simmer all day in the crock pot. If you remember almost 2 years ago, I made this Salsa Chicken, you could easily follow this same recipe, or use the one I just made last night. Both are full of flavor and have just enough kick for me. Chris added some hot sauce we picked up in St. Lucia to his, but I really don’t think the dish needs any more flavor! I’ll apologize for the picture, I had to take with my I-phone because my SD card was missing, but now it’s found, I left in my computer! Duh, pregnancy brain =)


4-5 Chicken Breast  Tenderloins

1 can of salsa verde

1 cup of salsa

1 tablespoon ground cumin

2 teaspoons onion powder

2 teaspoons of garlic powder

1/2 cup of water

Salt & Pepper to taste

1 cup of  cooked brown rice

Shredded lettuce

Chopped tomatoes

Sour Cream

Mexican Shredded Cheese


  1. In a crock pot, add chicken, salsa verde, salsa, cumin, onion powder, garlic powder, 1/2 cup of water and salt & pepper. Cook on low for 6-8 hours. After chicken is done cooking, use a fork to shred it, place back in crock pot and keep it on warm.
  2. Before serving, chop lettuce and tomatoes.  Place rice on the bottom of the bowl, add chicken, lettuce, tomatoes, cheese and sour cream to bowls.
Adapted from the wonderful Joelen at What’s Cooking Chicago 

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Think about a baked potato, with cheddar cheese, and bacon all melted in together and scooping out a big bite of that potato.  Now think of ALL of that together in a soup on a rainy cold day. Amazing! This was a great recipe, I will be making it again.  This recipe was so easy to throw together before heading out for our class at The Little Gym, so it would be easy for anyone who is working or not even working. Not many ingredients either which makes it easier also.


1 20 ounce bag of frozen, shredded hash browns

3 14.5 ounce cans of chicken broth

1 can of cream of chicken soup

1/2 onion, chopped

A few sprinkles around the crock pot of pepper

8 ounces of cream cheese

3 strips of bacon, cooked

Shredded cheddar cheese, for topping, so as much as you like


  1. Combine everything in crock pot, except for cream cheese. Cook on low for 6-8 hours.
  2. About an hour and a half before you are ready to serve, cut cream cheese into small blocks and place in crock pot and cook until melted. You will have to stir this quite often so it melts. I actually turned my crock pot up to high for this process.
  3. Serve soup in bowls and garnish with bacon and cheddar cheese.
Recipe adapted from Erin’s Eats.

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With the crisp cool air of fall finally coming to use, I decided I wanted to make some sort of chowder. I looked through my recipe box and found this one that I found in the Family Circle July 2010 issue.  It was quite yummy! I love crock pot meals, because you just get them all together and let them cook and give your house a yummy aroma!


2 can (14.5 ounces) each of low sodium chicken broth

1/2 pound of potatoes , peeled and diced

1 cup of baby carrots

1 medium sized onion, chopped

2 ribs of celery, trimmed and diced

1/2 teaspoon of fresh thyme leaves, chopped

1/4 teaspoon of old bay seasoning

1 package of frozen corn

1 sweet red pepper, seeded and diced

1 can (12 ounces) of evaporated skim milk

1/4 teaspoon of salt

2 tablespoons of cornstarch

1 container (8 ounces) of crab claw meat


  1. Combine chicken broth, potatoes, carrots, onions, celery, thyme and old bag in a large oval slow cooker. Cover and cook on high for 4 hours or low for 6 hours.
  2. In a bowl stir together red pepper, evaporated milk, corn, cornstarch and salt. Uncover slow cooker and add in stir in red pepper mixture into slow cooker, replace cover and cook on either high or low for one hour.
  3. Stir in crabmeat into soup and heat through. Serve warm.


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Another installment of Crock Pot Thursday! This recipe came from Pillsbury, 2009 Casserole Book. This makes servings and has 380 calories per serving.



2 medium carrots, sliced (about 3/4 cup)

2 cloves of garlic finely chipped

1 lb boneless skinless chicken thighs, cut into 3/4 inch pieces

1 can (19 ounces) of cannellini beans, drained and rinsed

1/2 teaspoon of salt

1/4 teaspoon of pepper

1 3/4 chicken broth

2 cups of water

1 package (9 ounces) of refrigerated cheese-filled tortellini

2 medium green onions, sliced (2 tablespoons)

1 teaspoon of dried basil leaves

2 tablespoons of shredded parmesan cheese


  1. Spray slow cooker with cooking spray. In cooker, layer carrots, garlic, chicken, and beans. Sprinkle with salt and pepper. Pour broth and water over top; stir to combine.
  2. Cover; cook on low heat setting for 6 to 8 hours.
  3. Stir in tortellini, onions and basil. Increase heat setting to hight. Cover; cook 15 to 20 minutes longer or until tortellini are tender. Sprinkle servings with Parmesan cheese.

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I saw this recipe in the March 2009 edition of Family Circle. This makes 6 servings. I wasn’t sure we were going to like it at first because there is so much paprika, but it was so yummy! Our pork cooked a little longer then it should have so it was more like shredded pork, but it was still super yummy!



1 boneless pork lion roast(about 1 3/4 pounds) trimmed ad cut into 1/2 inch pieces

3 medium sized parsnips, peeled and cut into 1/2 inch coins

2 large carrots, peeled and cut into 1/2 inch coins

1 large onion, chopped

4 tablespoons of sweet paprika

2 cups low sodium chicken broth

1/2 pounds of green beans, trimmed and cut into 1 inch pieces

1/2 cup reduced fat sour cream

2 tablespoons of cornstarch

1/2 teaspoon of salt

1/2 teaspoon of black pepper


  1. Place pork, parsnips, carrots and onion in slow cooker. Sprinkle with 2 tablespoons of the paprika, stir to coat. Pour in broth.
  2. Cover and cook on high for 3 hours or low for 4 1/2 hours.
  3. Add green beans, cook 30 minutes.
  4. In a small bowl, blend remaining 2 tablespoons of paprika, sour cream, cornstarch, salt and pepper. Stir into slow cooker bowl until thickened.


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As I said before I love crock pot meals, it’s so nice after a long day of work with the kiddies, that I know I can come home and dinner is all ready for us to eat! Well just about, this took about an additional 10 minutes more to finish, but it’s worth the wait. With so few ingredients, it was so flavorful! I found this recipe in the Pillsbury Cook Book. It makes 6 servings and has 400 calories per serving.



1 1/4 pound boneless beef round steak (1/2 to 3/4 inch thick)

1 package(8 ounces) slice fresh mushrooms (3 cups)

1 large onion sliced, separated into rings

1 can (10/5 ounces) condensed french onion soup

1 package (6 ounces) 10 minute herb stuffing mix

1/4 cup of butter, melted

1 cup shredded mozzarella cheese


  1. Spray slow cooker with cooking spray. Cut beef into 6 serving size pieces. In cooker, layer half of each of the beef, mushrooms and onions; repeat layers. Pour soup over top.
  2. Cover cook on low heat setting for 8 to 10 hours.
  3. In medium bowl, mix stuffing mix, butter and 1/2 cup liquid from slow cooker; toss to mix. Place stuffing on top of mixture in cooker. Increase heat setting to high. Cover; cook 10 minutes longer or until stuffing is fluffy. Sprinkle with cheese. Cover and cook till cheese is melted.


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