The patent for the crockpot was issued 80 years ago. It is a great boon to busy people who have lots to do but still need to get dinner on the table. I frequently used mine when I was caring for Reid. Here are some of our favorite recipes including the one for my beef stew that caused a panicked long distance phone call from a friend who misplaced the recipe and he and his wife wanted stew for dinner that night.
Spicy Beef Stew in a Crockpot
2 pounds chuck roast cut into 1 inch cubes
4 medium Yukon gold potatoes peeled and cubed
4 medium carrots sliced
1 medium onion diced
2 cloves garlic minced
21 1/2 ounces low sodium tomato soup
2 soup cans of water
1 cup red wine
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1 tablespoon Worcestershire sauce
2 whole bay leaves
Mix the flour, salt, black pepper and paprika together in a plate. Coat the meat with the mixture. Place the meat into the crockpot.
Add the potatoes, carrots, onion and garlic to the crockpot.
Mix the remaining dry spices together and sprinkle over the meat and vegetables. Mix the soup, water, wine and Worcestershire sauce together and pour over the meat and vegetables. Add bay leaves.
Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
Remove bay leaves before serving.
Makes 8 servings
Crockpot Baked Beans
2 pounds small white beans
1/2 cup light brown sugar packed
2 large onions diced
1/4 cup dark molasses
1/4 cup pure maple syrup
6 ounces no salt added tomato paste
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
12 ounces cherry soda
Soak beans in water to cover over night.
Drain the beans and add to the crockpot. Add the remaining ingredients and mix well.
Cook on Low for 8 to 10 hours or High for 4 to 5 hours or until the beans are tender.
Makes 12 servings
Crockpot Chili Con Carne (Chili With Meat)
1 pound lean ground beef
1 medium onion diced
2 cloves garlic minced
32 ounces low sodium kidney beans drained
14 1/2 ounces diced tomatoes with jalapenos
4 ounces dried green chilies drained
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 whole bay leaf
1 teaspoon dried oregano
1/2 teaspoon cumin powder
8 ounces no salt added tomato sauce
1 cup red wine
In a crockpot add all of the ingredients and mix well. Cover and cook on High for 2 to 3 hours.
Remove the bay leaf before serving.
Makes 6 servings
Homemade Chili Powder
2 whole ancho chilies
2 whole arbol chilies
2 whole chipotle chilies
1 tablespoon cumin powder
1 tablespoon garlic powder
1 tablespoon Mexican or regular oregano
1 tablespoon smoked or regular paprika
1 teaspoon cayenne pepper
In a dry skillet over medium heat toast the chilies for 4 to 5 minutes. Let cool completely.
Remove stems and seeds from the chilies and place in a blender or food processor with the remaining ingredients. Process into a fine powder.
Store in a jar with a lid.
Makes 24 servings
Southwestern Corn and Beans
1 tablespoon olive oil
1 small onion diced
1 small jalapeno seeded and diced
14 1/2 ounces tomatoes with green chilies drained
30 ounces low sodium kidney beans drained
2 cups frozen corn
1 small green pepper seeded and diced
1 teaspoon chili powder
1/2 teaspoon ground cumin powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Add everything to the crockpot and mix well.
Cook on Low for 7 to 8 hours or High for 3 to 4 hours.
Makes 6 servings
Hot German Potato Salad With Polish Kielbasa
6 medium Yukon gold potatoes peeled and sliced
1 medium sweet onion sliced
Water to cover
4 slices bacon diced
2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon dry mustard
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 teaspoon paprika
1/2 teaspoon celery seeds
1/3 cup cider vinegar
2/3 cup water
1 pound Kielbasa or other sausage
Slice the potatoes and onions and put them in the crockpot. Cover with water. Cook on Low for 5 to 6 hours or High for 2 to 3 hours.
Mix flour, sugar, mustard, pepper, paprika and celery seeds in a small bowl.
Cook bacon to desired doneness. Add flour mixture and cook for 1 minute. Add water and vinegar and scrape up all of the fond from the bacon. Heat to boiling and stir until thickened.
Drain the potatoes onions and return to the crockpot. Slice the sausage and add to the crockpot. Add the sauce and stir to combine.
Cook on High for 30 to 45 minutes until everything is heated through.
Makes 6 servings
Crockpot Chicken and Noodles Soup
30 ounces boneless and skinless chicken breasts
6 stalks celery sliced
6 large carrots sliced
1 medium sweet onion diced
64 ounces low sodium chicken broth
1 teaspoon seasoned salt
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 tablespoon Worcestershire sauce
1/4 teaspoon celery seeds
2 whole bay leaves
8 ounces egg Noodles
Place the vegetables in the bottom of the Crockpot. Put the chicken on top of the vegetables.
Mix the salt, pepper, thyme, basil and celery seeds together until well combined. Sprinkle on top of the chicken.
Add the Worcestershire sauce and chicken broth. Push bay leaves into the broth.
Cook on Low for 5 to 6 hours or on High for 2 to 3 hours.
Remove meat from Crockpot. Let cool and shred or cut into bite size pieces. Add back into the Soup along with the noodles.
Turn heat to high and cook for 30 to 45 minutes or until noodles are tender. Remove the bay leaves.
Makes 12 servings