We love this on Fast Sundays. Feeds a bunch!
Ingredients:
1 pork rump or shoulder roast about 2-3 pounds (the less fat the better)
1 or 2 bags of FRESH sauerkraut usually found near the hot dogs at the store. Do not used canned kraut. Yuck.
Place roast in crockpot and poke with fork all around. If you like sauerkraut then dump the entire contents of the kraut bag over roast. If you want a less sour roast then rinse part of the kraut under the tap water and/or dump some of the juice out.
Set crockpot on low for 7-8 hours. Serve with steamed veggies and mashed potatoes. Yummy...
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Sunday, January 3, 2010
Tuesday, December 22, 2009
Creamy Slow-cooker Chicken
6 skinned and boned chicken breasts (about 2 1/2 lbs)
2 tsp seasoned salt
2 T. canola oil
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) package cream cheese
1/2 cup dry white wine
1 (0.7 oz) envelope Italian dressing mix
1 (8 oz) packaged sliced fresh mushrooms
Sprinkle chick with seasoned salt.
Cook chicken in batches in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned.
Transfer chicken to a 5-quart slow cooker, reserving drippings in skillet.
Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet.
Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
Arrange mushrooms over chicken in slow cooker.
Spoon soup mixture over mushrooms.
Cover and cook on low 4 hours.
Stir well before serving.
Makes 6 servings
2 tsp seasoned salt
2 T. canola oil
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) package cream cheese
1/2 cup dry white wine
1 (0.7 oz) envelope Italian dressing mix
1 (8 oz) packaged sliced fresh mushrooms
Sprinkle chick with seasoned salt.
Cook chicken in batches in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned.
Transfer chicken to a 5-quart slow cooker, reserving drippings in skillet.
Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet.
Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
Arrange mushrooms over chicken in slow cooker.
Spoon soup mixture over mushrooms.
Cover and cook on low 4 hours.
Stir well before serving.
Makes 6 servings
Dee's Italian Chicken Marinade
1/4 cup parsley
1/4 cup basil
2 T. chopped green onion
1 T. minced garlic
2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (opt)
3/4 cup olive oil.
Cover 4 chicken breasts with marinade for 2 hours.
Cook in slow cooker on low for 4 hours.
Add a can of chicken broth and cook until chicken is tender.
1/4 cup basil
2 T. chopped green onion
1 T. minced garlic
2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (opt)
3/4 cup olive oil.
Cover 4 chicken breasts with marinade for 2 hours.
Cook in slow cooker on low for 4 hours.
Add a can of chicken broth and cook until chicken is tender.
Dee's Angel Chicken
Melt 1/4 cup margarine with 1 package dry Italian salad dressing
Add:
1/2 onion/chive cream cheese
1 can cream of chicken soup
1/2 cup water
Stir until smooth.
Layer baby carrots in a slow cooker.
Lay 4 chicken breasts on top of carrots.
Pour sauce over chicken.
Cook high 4-6 hours.
Serve over angel hair pasta.
Add:
1/2 onion/chive cream cheese
1 can cream of chicken soup
1/2 cup water
Stir until smooth.
Layer baby carrots in a slow cooker.
Lay 4 chicken breasts on top of carrots.
Pour sauce over chicken.
Cook high 4-6 hours.
Serve over angel hair pasta.
Hearty Pork Stew
1 1/2 lb pork boneless loin roast, trimmed of fat
3 medium carrots, cut into 1/4 inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
2 cups 1/2-inch cubes peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
4 cups chicken broth
1 T. chopped fresh or 1 tsp. dried sage leaves
2 tsp. chopped fresh or 3/4 tsp. dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
3 T. all-purpose flour
3 T. butter or margarine, softened
Cut pork into 1-inch cubes.
In 4- 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
Cover and cook on low heat setting 6 to 7 hours.
In small bowl, mix flour and butter; gradually stir into stew until blended.
Increase heat setting to high.
Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.
6 servings
3 medium carrots, cut into 1/4 inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
2 cups 1/2-inch cubes peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
4 cups chicken broth
1 T. chopped fresh or 1 tsp. dried sage leaves
2 tsp. chopped fresh or 3/4 tsp. dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
3 T. all-purpose flour
3 T. butter or margarine, softened
Cut pork into 1-inch cubes.
In 4- 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
Cover and cook on low heat setting 6 to 7 hours.
In small bowl, mix flour and butter; gradually stir into stew until blended.
Increase heat setting to high.
Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.
6 servings
Chicken Curry
4 skinless boneless chicken breast halves (about 7 oz each)
1 can (15 to 16 oz) garbanzo beans, rinsed and drained
1 small onion thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup sugar snap pea pods
1 jar (9 oz) mango chutney
3/4 cup water
2 T. cornstarch
1 1/2 tsp. curry powder
1/4 tsp. pepper
2 cups uncooked instant rice
In 3 1/2 - 4-quart slow cooker, layer chicken, beans, onion, bell pepper and pea pods.
In small bowl, mix remaining ingredients except rice; pour over mixture in slow cooker.
Cover and cook on low heat setting 6 to 7 hours.
About 10 minutes before serving, cook rice as directed on package.
Serve chicken mixture over rice.
4 servings.
1 can (15 to 16 oz) garbanzo beans, rinsed and drained
1 small onion thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup sugar snap pea pods
1 jar (9 oz) mango chutney
3/4 cup water
2 T. cornstarch
1 1/2 tsp. curry powder
1/4 tsp. pepper
2 cups uncooked instant rice
In 3 1/2 - 4-quart slow cooker, layer chicken, beans, onion, bell pepper and pea pods.
In small bowl, mix remaining ingredients except rice; pour over mixture in slow cooker.
Cover and cook on low heat setting 6 to 7 hours.
About 10 minutes before serving, cook rice as directed on package.
Serve chicken mixture over rice.
4 servings.
Saturday, December 19, 2009
Shredded Chicken Tacos
4 chicken breasts
1/3 cup salsa
Sprinkle cumin on chicken
1 can stewed tomatoes
1/4 cup cilantro chopped
Put in crockpot - cook until chicken will shred (about 6 hours).
When done, shred chicken with fork or mixer.
Boil off liquid.
serve with cheese on tortilla shell folded in half.
1/3 cup salsa
Sprinkle cumin on chicken
1 can stewed tomatoes
1/4 cup cilantro chopped
Put in crockpot - cook until chicken will shred (about 6 hours).
When done, shred chicken with fork or mixer.
Boil off liquid.
serve with cheese on tortilla shell folded in half.
Sweet Pork Tacos (Melissa Holmes)
2-3 lbs. pork shoulder roast
1 cup brown sugar
4 oz can green diced chillies
Cook low in crockpot 7 hours.
Taste for sweetness. You'll probably need to add about a 1/2 cup more brown sugar.
Shred and cook in juices 1 more hour.
Great with homemade tortillas (http://rachelsmartsrecipes.blogspot.com/2009/12/homemade-tortillas-melissa-holmes.html)
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