Core Crockpot Recipes

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  • Crockpot California Chili Beans

    1 pound pinto beans, dry
    3 1/2 cups water
    1 medium onion, chopped
    1 medium green pepper, chopped
    1 small hot pepper, chopped, (optional)
    1 pound extra lean ground beef, browned and drained
    16 ounces diced tomatoes, 1 can
    2 tablespoons chili powder
    Salt, to taste

    Rinse and sort beans. In slow cooker; add beans and water, cover, turn heat control to HIGH. Cook 3 hours or until beans are tender. Turn heat to LOW. Add remaining ingredients, toss, cover. Cook 4 hours. Serves 6. Note: Make sure beans are tender and done before adding the rest of the ingredients. If they need to cook longer, let them cook longer.
  • Crockpot Potato Chowder

    (1 1/4 cups) servings, 2 points
    2 cups potatoes, cut into 1/2-inch cubes
    1 large carrot, diced
    1 cup chopped leek, white part only
    1 clove garlic, minced
    4 cups fat-free chicken broth
    1/2 cups pearl barley
    1 bay leaf
    1/4 tsp. dried, crushed thyme
    1/4 tsp. pepper
    4 oz. Canadian bacon. Cut into 1/4-inch pieces
    1/2 cup evaporated fat-free milk
    1/4 cup fat-free half-and-half

    1.) In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender. 2. Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes. Yields 8 (1 1/4 cups) servings, 2 points per serving.
  • Crockpot Beef Stew

    Makes 4 servings

    1 lb. stew meat
    Adolph's non-seasoned meat tenderizer
    1 large red onion sliced
    2 tbs. minced garlic
    4-5 potatoes scrubbed and cut into large pieces
    1/2 bag of shredded carrots
    8 oz. frozen tiny green beans
    1 c. frozen petite peas (don't put them in until the stew is finished)
    1 can of Healthy Choice lower fat Tomato Soup
    3/4 can of hot water
    1-2 tsp. Splenda
    black pepper to taste.

    Tenderize meat and cut into chunks. Cut onion. Sauté the meat in hot skillet with a little olive oil, and get it brown on both sides. Add onion and garlic and stir fry for a minute or two. Place this into crockpot then add the veggies with the exception of the peas. Mix the soup, water, and Splenda together and pour over stew. Place crockpot on high for 2 hours, then reduce to low and check it in two hours. If done, then turn off the pot and mix in the peas.
  • Crockpot Garlic Chicken

    16 ounces boneless chicken-(4) 4 oz fillets
    1 teaspoon salt
    2 teaspoons paprika
    2 teaspoons lemon pepper
    1 large onion, sliced
    10 cloves garlic, peeled

    Mix together salt, pepper and paprika. Rub mixture on chicken breast. Place onion in the crockpot first, then chicken, then garlic. Cover and cook on low for 4-6 hours. Serves 4. 3 points per serving.
  • Chicken Cacciatore

    6 skinless, boneless chicken breast halves
    1 (28 ounce) jar spaghetti sauce {sugar free/fat free}
    2 green bell pepper, seeded and cubed
    8 ounces fresh mushrooms, sliced
    1 onion, finely diced
    2 tablespoons minced garlic

    Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Yield: 5 Servings @ 5.5 Points Per Serving
  • Mexican Chicken

    2 frozen boneless, skinless chicken breasts
    1 pkg. taco seasoning
    1 cans of black beans
    1 cans of niblets corn
    1 jar of chunky salsa

    Spray crock with non-stick cooking spray. Put corn in bottom of crockpot. Place chicken on top of corn. Sprinkle chicken with taco seasoning. Pour in salsa. Pour beans over salsa (note: it didn't say to drain the beans, but it's best to do so). Cook on low for 6-8 hours. Remove chicken pieces and dice them, then return to crockpot.
  • Another Mexican Chicken

    4 boneless skinless chicken breasts left whole (about 2 pounds total)
    1 15 oz. can of diced tomatoes with mild green chilies
    1 15 oz. can of diced tomatoes
    2 15 oz cans of black beans not drained
    1 cup salsa
    1 15 oz can of tomatoes sauce

    Combine all ingredients in crockpot and cook on low for 8 hours. Take out chicken and chop up and put back in the pot. You can serve it with tortilla strips and cheddar cheese on top. Makes about 10 1 cup servings. 4.5 points per serving. (For Core, omit tortilla strips.)
  • Morrocan Crockpot Chicken


    4-8 Boneless/skinless chicken thighs, trimmed of fat
    1 large onion, peeled and sliced into sections
    1 small bag baby carrots
    1 Tbs. olive oil
    1 can mandarin oranges in water, drained

    1/2 cup water with the following added:

    1/2 tsp. salt
    1/2 tsp. ground cumin
    1/2 tsp. cinnamon
    1/4 tsp. red cayenne
    1 Tbs. lemon juice

    Spray inside of large crockpot with olive oil Pam.

    Layer ingredients in crockpot in this order:
    water/lemon/spice mixture
    olive oil

    Cook on high for 4 hours/ serve over couscous or rice
  • Core Crock Pot Roast
    This was so easy. I hope you can get beet borscht, cause it's the secret.

    Add to Crock-Pot

    4 potatoes cut up
    2 carrtos
    1 parsnip
    1 onion sliced
    1 sirloin tip roast (3-4 pounds)

    Pour 1 bottle of beet borscht and 1/2 cup Ketchup on top.

    Cook at low for eight hours.

    !/2 hour before done, ad one bag of Green Giant fresh green and yellow beans with carrots.

    The smell alone is worth it, and the taste is amazing. You wind up with soup and a complete main course.

    I refrigerate it to get rid of any fat that will harden, so prepare it a day ahead.
  • Crockpot Mixed Beans and Turkey Ham
    Serves 6
    1 cup dry beans - mixed, your choice
    (white beans and black beans are good!)
    3/4 cup carrots -- diced
    3/4 cup celery -- diced
    3/4 cup onion -- chopped
    1 1/2 cups turkey ham -- chopped
    2 14.5-ounce cans fat free chicken broth or vegetable broth
    1 1/2 tablespoons parsley flakes
    1/4 teaspoon thyme
    1/2 teaspoon baking soda
    salt and pepper, to taste-- after beans are cooked

    In a crockpot, throw beans in and enough water to cover (should
    have a clearing of 2 inches of water over the top). Cook beans
    on high for four hours in crock pot (or until beans are tender).
    Drain beans. Return to crockpot. Add remaining ingredients and cook 2-3 more hours until done.
    Add more water as needed.
  • i got this off bcb today:

    Easy Crockpot Shredded Pork & Beans
    I threw a bunch of random stuff in the crockpot yesterday morning and came up with something so good I had to share. My picky daughter and her boyfriend even loved it!

    1 packaged pork tenderloin (don't use a marinated one, from what I can tell only the plain kind is Core)
    1 29 oz. can pinto beans
    1 29 oz. can black beans
    1 29 oz. can diced tomatoes
    1 sm. can green chiles
    1 15 oz. can chicken broth
    2 T. minced garlic

    Just throw it all in the crockpot and cook on low all day. Before serving, take a spatula or a couple of forks and shred the pork right in the pot. Stir it around and you have a slightly soupy mixture of beans and pork that is wonderful served over rice.

    It would also make a nice filling for a burrito if you drain off some of the juice with a slotted spoon.
  • i got this from kraft today via email.

    crockpot chicken cacciatore (sp?)

    Prep: 15 minutes
    Total Time: 8 hours 15 minutes
    Makes: 8 servings

    1/4 cup Kraft Zesty Italian Dressing

    3 lb. chicken thighs and drumsticks

    1/2 lb. fresh mushrooms (about 10 medium), sliced
    (about 2 cups)

    1-1/2 cups coarsely chopped onions (about 1 medium)

    1/2 cup each: red and green pepper strips

    1 clove garlic, minced

    1 can (14.5 oz.) crushed tomatoes

    1 tsp. salt

    1 tsp. dried thyme leaves

    3 cups instant brown rice, uncooked

    HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.

    PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

    COOK rice as directed on package. Serve chicken mixture over
    the rice.
  • Crockpot Beef

    1 1/2 pd roast - any kind you prefer
    1 med onion sliced
    1 med carrot or 10 baby carrots sliced
    2 stalks celery sliced\

    In the bottom of a slow cooker place the onion, carrots and celery ( I also added some chopped porchini mushrooms).

    Cut up the roast into big chunks (not stew size, more like serving sizes), place on top of the veggies.

    Mix together
    1/2 c beef stock
    1/2 c. ketchup
    2tsp worchester sauce
    1tsp A-1 Steak sauce
    Pour over the beef. Cover and cook on high for 4-5 hours or low for 7-9 hours. You want the veggies cooked and the meat tender but still together.

    This is where the recipe ended. I did mix in some cornstarch and water at the end to thicken the sauce into gravy. Serve with mashed potatoes or egg noodles.

  • I got this from my "Favorite Brand Name Recipes for Slow Cooker" book.

    Campbell's Asian Tomato Beef

    2 cans (10 3/4 ounces each) Campbell's Condensed Tomato Soup
    1/3 cup Soy Sauce ( I used low-sodium)
    1/3 cup vinegar
    1 1/2 teaspoons garlic powder
    1/4 teaspoons pepper
    1 (3-3 1/2 lb) boneless beef round steak, 3/4 inch thick, cut into strips
    6 cups broccoli flowerets (I used fresh)
    8 cups hot cooked rice ( I used Brown Rice)

    1.) In slow cooker mix soup, soy sauce, vinegar, garlic powder, pepper and beef. Cover and cook on low 7 to 8 hours or until beef is done.

    2.) Stir. Arrange broccoli over beef. Cover and cook on high 15 minutes more or until tender-crisp. Serve over rice.
  • somewhere..I thought here..there was a core recipe for a layered breakfast casserole in a crockpot??? anyone have this???