Chicken Tacos
1 packet Taco Seasoning
1 cup chicken broth
1 lb boneless skinless chicken breasts
Spray crockpot with non-stick spray. Dissolve taco seasoning into chicken broth. Place chicken
breasts in crockpot and pour chicken broth on top. Cover and cook on low for 6 to 8 hours.
With 2 forks, shred chicken into bite-sized pieces.
Use for soft taco's, hard taco's, burrito's, tostadas, taco salads, nacho's, etc . . . To freeze, place
shredded meat into freeze bags with juices. Press out all air and seal. You can double this recipe
to have extra to freeze.
Serves 4 (1/2 cup each)
Waneta
Taco Rex Cheese Dip
I got this from my cousin's wife and I almost had to choke-her-down to make her give it to me!
LOL It is great and is usually made and secretly served to the women in the kitchen while the
men are outside cooking the hamburgers and hot dogs. Mean, huh? Anyway, here it is!
8 oz. cream cheese, softened
8 oz. sour cream
1 can bean dip with Jalapeno peppers
1/2 pack Taco seasoning mix
1 tsp. Texas Pete
8 oz. grated Monterey Jack cheese with Jalapeno peppers
8 oz. grated sharp cheddar cheese
small finely chopped onion
Mix cream cheese, sour cream, bean dip taco seasoning mix and Texas Pete together, then stir
in the grated cheeses and onion.
Put in 9 x 13 casserole dish (I usually spray first with Pam) and bake at 350 degrees for 25 - 30
minutes until bubbly.
Serve warm with Tortilla chips.
This can be divided and frozen. Remove from freezer and thaw first before baking.
Beverly Southern Plate
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Any Southerner worth their salt has a great chili recipe, preferably a signature one. This is why
I set out several years back trying out this one and that, tweaking and adding until I came up
with one I could call my own.
Although I dearly love my mother's chili, I wanted something a bit more involved (in terms of
ingredients, not effort!). My favorite chili away from home has always been Wendy's (yeah, I'm
a simple gal), and so I knew when I came across a copycat recipe for their chili, I had found the
base I wanted to start from.
I've tweaked it slightly over the years for my personal taste and for this tutorial I am making it
in the crock pot for all of you. This prevents anyone from having to stand over the stove and fret
over it while it simmers and the flavor develops fully. If you brown and freeze your meat ahead
of time (like I do), this becomes a "toss it in and turn it on" recipe that will make it great for a
quick and easy meal! For those of you with a Southern Plate Cookbook, this recipe is on page
33.
Christy's Chili
(Complete step by step tutorial and photographs may be found at www.southernplate.com)
2 lbs ground beef
29 oz can kidney beans (with liquid)
29 oz can pinto beans (with liquid)
29 oz can tomato sauce
1 cup diced onion
1/2 C diced green chilies
3 medium tomatoes or one large can of diced
1 1/2 tsp black pepper
2 C water
2 tsp salt
3 T chili powder
1/4 C diced celery
2 tsp cumin
Brown ground beef until done and drain off fat. In large pot (or crock pot), combine the beef
plus all remaining ingredients. If in pot, bring to a simmer over low heat and cook, stirring
every fifteen minutes, for two to three hours.
If in a crock pot, stir to combine and cover. Cook on low 7-8 hours or high for 3-4 hours.
*Food should not be kept above 45 degrees and below 145 degrees for more than two hours should be
disposed of. This is the rule of thumb I learned in college. I have recently seen where someone stated
that danger zone time limit is four hours, but I stick with two to be safe. Basically, food can be kept at
room temp safely for two hours but should be refrigerated or frozen after that in order to avoid food
safety issues which I won't go into now...because I want you to have your appetite for chili! Southern Plate
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Boeuf Bourguignon
2 lb. beef blade, chuck or arm clod (use the cheap stuff)
3/4ths cup bacon cut in matchsticks
garlic
bouquet garni (parsley, thyme, sage)
1 bottle good burgundy wine
7 ounces champignons (mushrooms)
1 tbsp tomato concentrate
2 large onions
3.5 cups very small onions (I use the tiniest pearl onions I can find)
1 carrot
4 tpsp butter
cloves, peppercorns, bay leaf
1 glass grappa (Marc de Bourgogne)
You have to use cheap, tough cuts of beef for this because they'll stand up to the long cooking
time.
Cut the beef into cubes and put in a large glass dish. Chop the carrot and two large onions, and
add those to the dish along with the herbs, garlic, and peppercorns. Pour in the wine and
grappa. Cover and marinate in the fridge overnight.
Use a slotted spoon or something to fish the meat out, leaving the rest of the stuff in there. Set
the marinade aside. Pat the meat very dry. Heat some oil in a large sauté pan and brown the
meat in batches. Make sure each side of every cube is brown, but don't over cook.
Meanwhile, heat then marinate slowly in a separate pot. Fish the veggies out of the marinade
and add them to the slow cooker pot along with the meat. Pour in the marinade. Add in the
bouquet garni.
Make a roux by mixing 4 tbsp butter and flour together and add to the pot. Cover and cook on
low for four hours.
Fry the bacon and set aside. Peel the tiny onions and fry them for a few minutes in the bacon
fat. Set those aside, and sauté the mushrooms.
After the meat and veggies have cooked for two hours, add the bacon, onions, and mushrooms
back in and cook on low for another hour.
Serve over mashed potatoes flavored with boursin cheese.
Serves 8
Sarah Southern Plate
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This is my favorite crock pot recipe- EVER! It is so unbelievably easy.
1 1/2 lbs stew meat cut in small pcs
1 pkg onion soup mix
1 can of beef broth or french onion soup- either is fine
Yep, that's it! Dump it all in the crock pot; give it a stir and cook on low for 6-8 hours. Serve
over hot rice or egg noodles.
Haley
My Favorite Roast
The biggest roast I can fit in the slow cooker (beef)
1 envelope of onion soup mix
about 2 cups of water
Baby carrots
new potatoes
I put the roast in the slow cooker in the morning with the water and soup mix and cook it on
high for about 6 hours.
Then I add baby carrots and potatoes and cook it all on low for about 2 hours. There will be no
need to slice it as you can just pull off a chunk with a fork.
It's plain and simple but I have honest to goodness never had a better roast than that.
I always have a cold roast, mustard and black pepper sandwich on soft white bread the next day
for breakfast or lunch. It doesn't get much better than that.
Rachel
Lemon Chicken
My favorite slow cooker recipe is very simple. A whole chicken rubbed with butter and
sprinkled with salt and pepper. I pour 1/2 to 3/4 cup lemon juice and sprinkle lemon peel over
the top. low for 6-8 hours.
Holly Southern Plate
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"The Best Taquitos You've Ever Had!"
3-4 lbs. beef brisket
granulated garlic
salt and pepper
Hot sauce (I prefer Taco Bell "hot" variety)
2 dozen corn tortillas
Cooking oil (canola or peanut)
Toothpicks
Place brisket fat side facing up in crockpot. Liberally coat the fat layer with granulated garlic
and salt/pepper. Cook on low setting for 7-9 hrs. Note: do not add water, this will make the
meat "stewy" tasting, the fat from the top layer will add moisture to the meat. Remove and cool
so you can pull the meat with your hands. Pull off fat layer and throw away; shred meat and
place into a skillet. Sprinkle about another 1-2 tablespoons of granulated garlic and about 1/4 to
1/2 cup of the hot sauce. Simmer for 15 minutes, set aside.
Heat about an inch of oil in a cast iron skillet. Fry tortillas for a few seconds only, just enough
to get them soft. Stack on a plate. Assemble: take about a tablespoon of shredded meat, place
on the top 1/3 of the tortilla so that the meat makes a line from top to bottom. Roll up like a
cigar and place a toothpick to secure. You should have enough meat to make 2 dozen taquitos
with some leftover. Heat up oil again and fry them, several at a time toothpicks and all, turning
to make sure all sides get fried. Drain on towels to absorb oil. Serve with salsa, sour cream and
(of course) guacamole.
Guacamole:
4 large avocados
sour cream
mayonnaise
salt, pepper, granulated garlic
1/2 lemon
Hot sauce
Peel, remove pit, then mash avocados in medium size bowl. Add about a tablespoon of sour
cream, a tablespoon of mayo, a squeeze of 1/2 a lemon, about a tsp of salt, 1/4 tsp pepper, a tsp
of granulated garlic, and a tablespoon of hot sauce. You can add additional sour cream/mayo to
make it creamier, and increase garlic/hot sauce if you want more of a kick.
This recipe is a little time intensive but so worth it! It is the number one request for birthday's,
visiting family, and work parties!
Enjoy,
Lisa Southern Plate
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Momma's Honey Citrus Chicken
8 chicken breasts (preferably deboned and skinned)
1 c. BBQ sauce (your favorite flavored one)
1 1/2 c. orange juice
1/2 c. water
1/4 c. honey1/3 c. worchestershire sauce
6 tbls Heinz 57 sauce
Directions:
Place chicken breasts in slow cooker. Combine BBQ sauce, water, honey, worchestershire
sauce, 57 sauce, and orange juice and stir. Pour over chicken. Cover; cook on Low for 7-8 hours.
Sometimes, depending on your crockpot, you might need to add 1/3 c. water midway through.
Feeds up to 8
Serve this with brown rice and mashed potatoes.
Crockpot Rotisserie Chicken
1 whole chicken, 3-5 lbs
olive oil spray
seasoned salt
Clean the chicken inside and out, then spray with olive oil spray and sprinkle with seasoned
salt. Spray the inside of the crockpot as well. Note: Do not put any water in the crockpot, but
roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the pot. The
chicken is going to sit on these. Place the chicken breast side down on top of the aluminum
balls.
The chicken breast sits on the aluminum balls so that when the natural juices drain to the
bottom of the pot, they stay in the breast instead of draining from the breast keeping it super
moist! Cook on High for 3-6 hours (my 4 lb. chicken took 3 hours; my 6 lb chicken took almost
4 hours).
This chicken tastes remarkably close to one you would buy, precooked, in the deli section of
your supermarket **NOTE** wrap a potato in foil and place them in the bottom of the crock
pot to make the foil balls, then you have both chicken and potatoes cooked to perfection.
Arlene Southern Plate
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I love how my grandmother says Italian. God love her, she has never known how to
pronounce that word. Instead, it comes out "Eye-talian", as in "That Eye-talian food sure is
good!".
Well, this is one of my Eye-talian recipes. It's very easy (you don't even boil the noodles!),
especially when you have your meat already browned and in the freezer just waiting to be
tossed in. This is also my most requested recipe. I don't know how many times I've printed
this one out over the years.
It yields the most delicious lasagna I have ever tasted, rich with cheeses and meat. Beware
though, it feeds a crowd! Even with a family of four, this is easily two meals.
Southern Plate’s Crock Pot Lasagna
(Full photo tutorial may be found on www.southernplate.com)
1 box lasagna noodles
16 oz cottage cheese
2 lbs ground beef, cooked and drained
2 - 26 ounce cans or jars of spaghetti sauce
2 cups mozzarella
In bowl, stir two cheeses together until well combined. Spoon a layer of sauce in bottom of
crock pot. Sprinkle small amount of ground beef over top. Top with a layer of noodles,
breaking to make them fit. Be sure to alternate which way the noodles go with each layer. Top
noodles with a layer of cheese. Repeat process until all ingredients are used, ending with
sauce.
Cover and cook on low 6-8 hours Southern Plate
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Italian Beef Sandwiches
Sm-med. sized rump roast
Yellow pepper rings (come jarred)
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
Place beef in slow cooker and add beef broth. Cover and cook at least 12 hours or until meat is
fork tender. Pull apart with fork. Add yellow pepper rings in amount desired and let warm
through. Serve on toasted french roll buns.
Delicious!
Elizabeth
Simple chicken (sometimes called Simon & Garfunkel Chicken)
1 fryer chicken
parsley
sage
rosemary
thyme
salt & pepper
(all herbs/spices to taste)
half a lemon
two celery ribs
1/2 c (or more) chicken broth
put celery ribs and chicken broth in bottom of slow cooker. stuff lemon half into chicken cavity
(to keep it moist). rub chicken with parsley, sage, rosemary, thyme (I've used dried and fresh,
and both work well); sprinkle w/ salt & pepper. cook 8 hours on low. (4-5 on high.) the liquid
leftover is a fun stock to use for soup later on, which I usually mix with more broth. and you
know what this is really good with? tabbouleh (however you want to spell that.)
Jenna Southern Plate
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Stuffed Peppers
4 green peppers
hamburger meat
rice
seasoned breadcrumbs
tomato sauce
cook rice in rice cooker.
combine hamburger meat and breadcrumbs
clean peppers
add rice to meat mixture
stuff peppers and place in slower cooker.
cover with tomato sauce.
set slow cooker on medium for 1 1/2 hours
Stephanie
Tamale Pie - Crock Pot
1 lb. ground beef
2 cans kidney beans, drained and rinsed
1 (28 oz.) can enchilada sauce
1(6.5 oz.) pouch of golden corn muffin and bread mix
1/3 c. milk
2 Tbsp. butter, melted
1 egg
1/2 c. grated cheddar cheese
sour cream
-In a large skillet, brown the ground beef, season with salt and pepper. Put the browned,
ground beef in a crock pot along with the kidney beans and enchilada sauce, stir together.
-In a small bowl combine the muffin mix, milk, butter, egg & cheese. Stir until moistened.
Spoon over the beef mixture in the crock bot.
-Cover and cook on low setting for 5 to 6 hours or until toothpick inserted in center of corn
bred comes out clean. Top individual serving with sour cream.
Trish Southern Plate
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We do dressing differently in the south. Dressing is moist and delicious, served steaming with
sides of cranberry sauce and ample amounts of chicken or turkey inside. Often reserved for
holidays, my grandmother changed all of that with her crock pot chicken and dressing recipe.
Now we have this family favorite all year long thanks to the little effort involved in preparing
it.
I've often said there is no sight prettier than an old lady with a casserole dish - but the sight of
my Grandmother toting her crock pot has it beat by far! This is from my grandmother,
Lucille, to you. Enjoy!
Southern Plate’s Crock Pot Chicken and Dressing
(Full photo tutorial may be found on www.southernplate.com)
~My grandmother, Lucille
4 chicken breasts, cooked
2 pans of cornbread or two quarts
2 hamburger or hot dog buns (can use a few slices of white bread)
2 T sage
1 medium onion, chopped
2 eggs, hard boiled
2 cans cream of chicken soup
1 stick margarine, melted
2 cans chicken brother (3-4 cups)
Mix together cornbread, sage, onion, eggs (chopped), melted butter, one can cream of chicken
soup, two cans broth.
Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock
pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you
put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half
of cream of chicken soup over top. Cover and cook on low for three to four hours. Serve hot. Southern Plate
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A Funny Story, and a great recipe...
Hi Christy,
I have a funny crock pot story to tell...
When my son and his wife went off to college right after high school (they were married that
summer... I wouldn't recommend it to ANYONE, but they are thru college and now in Grad
School, so for them, it has worked)
But they loved my BBQ Beef.
Thinking it would be an easy recipe for my daughter in law, I gave it to her:
1 boneless beef roast
1 bottle of your favorite BBQ sauce
hamburger buns
Put the roast in the crock pot, season with garlic, salt and pepper. Cook on low for 8 hours+.
Shred beef and add bbq sauce. Mix and cook 20 minutes more.
Serve on hamburger buns.
Well, I got a call from COLLEGE in the middle of September and my son was asking me how to
"shred beef".
LOL we've laughed over that ever since. but here is my 2nd recipe:
SAVORY PEPPER STEAK
2 lbs 1/2 thick round steak, cut into strips
1/4 cup flour
salt and pepper
1 med. onion, sliced
1 clove garlic, minced
2 large green peppers, cut into strips
1 16oz can stewed tomatoes
1 beef bouillon cube
1 T. soy sauce
2 t. Worcestershire sauce
combine flour, salt, pepper. Toss with steak to coat. Place in crockpot with onion, garlic, and
"most of" the green peppers. Stir. combine the rest of ingredients and pour over meat mixture.
Cover and cook on low for 8-10 hours.
An hour before serving, turn to high and add remaining green pepper.
Serve over rice.
Debbie Southern Plate
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7 Can Soup
Brown 1lb. of ground beef and one medium onion. Add to crockpot and mix with one can of
each of the following:
Ro-tel
Corn
Veg-All
Tomato Soup
Stewed Tomatoes
Chili with Beans
Chili without Beans
You can add any additional spices to suit your taste.
Cook on low for 5-8 hours. Serve with cheese and corn chips.
Laura
Spicy Pinto Beans
1 lb. dried pinto beans
4 c. water
l medium onion, diced
1 clove garlic, minced
2 T. chili powder
1 t. cumin
1 t. Tony Chechere's seasoning
2 sliced jalapenos
2 ham hocks
Combine all ingredients in the crockpot and cook on low for 8-9 hours or until the beans are
tender. Add salt to taste and stir in when they are done, not before. Of course you can adjust the
seasoning to your own taste. This might be too hot for some people.
Nikki Southern Plate
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Cheesy Chicken and Rice
2 - 3 lbs boneless chicken breasts
2 cans cream of chicken soup
1 can cheddar cheese soup
Mix the soups, then add to chicken in slow cooker. Cook on high 3 - 4 hours or low 6 - 8 hours.
When done, the chicken will fall to pieces.
Make rice and serve chicken and cheesy gravy on top.
Donna
Shredded Pork
1 2.5 lb pork roast
1 bottle barbecue sauce (13oz - 16 oz. bottle)
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 large onion, chopped
Place roast in crockpot. Cover and cook on low for 10 to 12 hours and on high for 5 to 6 hours.
After cooking, remove roast from crockpot, discard liquids, and shred the roast using two forks.
Return shredded pork to crock pot and add all remaining ingredients. Continue cooking on low
for 2 hours or on high for 1 hour.
Serve shredded pork on hard rolls or hamburger buns.
Pamela
Crock Pot Creamed Corn Recipe
3 (10 oz) pkgs froze corn
1 (8 oz) pkg cream cheese
1/2 c margarine
salt & pepper
Place corn in Crock Pot. Cut cream cheese & butter into chunks, add to pot. Salt & pepper to
taste & cook on Low for 4 hours, stir every hour. Do Not Cook On High. Serves 12. Southern Plate
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Meatless Taco Soup
1 Large Onion, chopped
1 Packet Taco Seasoning Mix
2 Cups Frozen Whole Kernel Corn
1 (15 oz.) Can Fat Free Chicken Broth
1 (15 oz.) Can Black Beans, undrained
1 (15 oz.) Can Great Northern Beans, undrained
1 (16 oz.) Can Fat Free Refried Beans
1 (10 oz.) Can Diced Tomatoes with Green Chilies, drained
1 (14.5 oz.) Can Diced Tomatoes, drained
Spray crockpot with non-stick cooking spray. Add all ingredients to crockpot and cook on low
for 8-10 hours or high 4-6 hours.
Elizabeth
Breakfast
32 oz frozen hash browns
1 lb cooked ham cubed
1 onion diced
1 green pepper diced
1 1/2 c shredded cheese
12 eggs
1 c skim milk
1 t salt
1 t black pepper
Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock
pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you
have several layers. Beat eggs, milk salt & pepper pour over layers in the crockpot cover and
turn on low. Cook for 10-12 hours overnight. Southern Plate
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From time to time I run across a person who has never heard of apple butter. When I am
finished gasping in horror at the wasted life they have led up until that point, I make it my first
order of business to slather some on a biscuit and get it to their mouth as soon as possible.
We are very fortunate to have our Cracker Barrel restaurants, where you can get an apple butter
fix any time of day. The Apple Barn in Pigeon Forge, Tennessee is also a favorite by all who
have been there and had fresh apple butter spooned over a hot apple fritter. Heck, we even have
some good brands in our grocery stores such as Bama brand apple butter (Which I just found
out is actually made by Welchs and available only in the Southeastern United States). Still,
when it comes to filling your house with yummy scents and filling your tummy with spicy
goodness, nothing beats homemade.
Apple butter is surprisingly easy to make, especially with the help of a crock pot. Still, folks
seem to be intimidated by it. Perhaps its the complex taste of the spices combined with how few
people actually do make it anymore which causes it to be shyed away from in our kitchens.
There is no need though as making apple butter with this recipe is likely one of the easiest
things that I've posted so far!
Southern Plate’s Crock Pot Apple Butter Recipe
(Step by step instructions complete with photos can be found on www.southernplate.com)
2- 3 lb (50 oz) jars unsweetened apple sauce
3 lbs granny smith apples
4 cups sugar
1 1/2 cups apple juice
2 tsp cinnamon
1 tsp cloves
1 tsp allspice
Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and
cook on low overnight (eight to ten hours). Remove cover, stir and taste. Add more spices or
sugar if desired. Continue cooking for a few more hours, uncovered, until some of the liquid has
gone and butter has cooked down a bit. Pour into jars and refrigerate (unless it is canned
properly).
Serve over hot biscuits, toast, scones, or just eat it out of the jar if no one is looking!
*A complete canning tutorial with step by step photos can be found on
http://www.southernplate.com Southern Plate
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Eight Layer Casserole
Makes 4-5 servings
1/2 lb. lean ground beef
2 tbsp. imitation bacon bits
1 small onion, chopped
1 (15 oz.) can tomato sauce
1/2 cup water
1/2 tsp. chili powder
1/4 tsp. Salt
1/4 tsp. ground black pepper
2/3 cup long-grain rice
1 (8 3/4 oz.) can whole-kernel corn, drained
1/2 cup chopped green bell pepper
Crumble beef evenly over bottom of a 3 1/2 qt. slow cooker. Sprinkle with bacon bits, then
onion. In a med. bowl, combine tomato sauce, water, chili powder, salt and black pepper; pour
half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining
tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hrs. or until rice is
tender.
Brandy
SLOW COOKER CORN
2 lb. bag of frozen sweet corn (silver queen corn is best)
8 oz. package of cream cheese
1 stick butter
salt and pepper to taste
Spray the slow cooker with non-stick cooking spray. Pour the frozen corn into the slow cooker.
Place the block of cream cheese on top of corn in the center.
Slice the butter up all over the top of the corn and then, sprinkle with salt and pepper.
Cook on low for about 3 hours. You will see that the butter has melted. The cream cheese will
still look the same.
Here comes the good part. Take the lid off and, with a large spoon, start stirring. The cream
cheese has gotten really soft and mixes with the corn and makes the creamiest, best flavored
corn you have ever eaten.
Suggestions: If you can't find sweet corn, then add a couple of Tablespoons of sugar before
cooking.
Some folks like adding jalapenos or green bell pepper to this.
This can be doubled. Just put the first 2 lbs. corn, butter, cream cheese, then, layer on top, the
second 2 lbs. corn, butter, etc. and cook for 4 hours on low.
Beverly Southern Plate
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Liz's "Non-recipe for Shredded Taco Chicken in a crockpot"
I call this a non-recipe because there are no hard rules and it's very flexible!
Into crockpot add chicken - I usually use boneless skinless breasts, but bone-in breast or thighs
work too, but always use skinless.
Add enough of your favorite salsa (mine is Wal-Mart's black bean and corn) to cover the
amount of chicken in the crockpot. Option additions - sliced onion and sliced green peppers.
Add 1" of water over the salsa/chicken level.
cook on hi until chicken appears done - you know you can tell, check for no pink and firmness.
For my usual 'recipe' of 3 breasts and 1 large jar of salsa on hi, this is about 4-5 hours.
Turn off heat. Remove bones (if you didn't do boneless chicken) but keep the chicken in the
salsa liquid.
Then take 2 forks and shred the chicken - keep chicken in the salsa sauce in the crockpot for
20-30 minutes - and like magic all the sauce gets absorbed into the cooked chicken!
I serve this with tortillas, guacamole, more salsa, shredded cheese, lettuce - anything that you
usually have with shredded chicken tacos!
Liz
Slow Cooker Roast
I put it on for the 8-10 hour setting and what I do is clean the pot roast, and cut two onions in
quarters, put the roast on top of the onions. Mix lipton onion soup mix and beef boulion in two
cups of hot water to dissolve and add that around the roast, making sure that the onions get on
top of the roast. I typically cover the onions and part of the roast in the water. When you get
home from work (or at the end of the day) the roast falls apart and if you put it over rice, it's
fantastic.
It's not a fancy recipe... but it's a good oldy!
Emily
Slow Cooker Ribs
One of our favorite crock pot recipes is 2 ingredients, is super easy and delicious. Just put
country style ribs in the crock pot, add a bottle of barbeque sause (unless you arne't cooking
many ribs, then use less sauce), let cook until tender and enjoy.
Angie Southern Plate
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Frozen Turkey in a Slow Cooker
I got this from a friend of mine online and have made it a few times now with my own
variations. You take a frozen whole bone in turkey breast (not the boneless turkey roast) and
cook it right out of the freezer. If the plastic is a little hard to get off you can run it under warm
water to ease it off the bird. There is a giblet bag included and since it's frozen you can remove
it later from the bird after it has cooked a bit. I didn't realize I could just let it cook a bit THEN
remove the giblet bag so the two times I've made this I used warm water and fought to get it
out! My changes are as follows:
- I make an herb butter and rub between the skin and breast after it has cooked a few hours
softened butter
seasoned salt
garlic powder
minced onion
parsley
or any combo of spices you choose
-While the original directions say this makes a ton of broth I didn't find that the case when I
made it. I added some veggie broth when I did the herb butter then sprinkled seasoned salt all
over the turkey.
I'm doing this for Thanksgiving this year to free up my oven. It's super easy and no need to
worry with thawing. I served this to company once and they raved that it was by far the most
moist turkey they had ever had.
Here is her recipe as she originally posted:
Turkey breast:
Put a FROZEN turkey breast in the crock pot. DO NOT ADD ANY LIQUID. Cook on high about
4 hours. (Turkey breasts are big, so buy the smallest one you can find. If the lid won't quite fit,
it will settle as it cooks.) Lift the skin and season with whatever you like. Continue cooking on
high 4 more hours. Makes a ton of broth that you can use for gravy or a later use (stuffing or
soup base).
April Southern Plate
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Easy Peasy HEALTHY Crock Pot Chili w/ Black Beans
2 pound Ground sirloin or buffalo or any meat. Organic chuck is good too
1 LARGE can black beans 20 - 27 oz
1 EXTRA large Can dark Red Kidney Beans 27oz
1 can tomato sauce 10oz or so
1 packet of chili seasoning, can be fancy schmancy or generic Or make your own....in the end its
all up to you the cook!
1/2 finely chopped onion.
at around 8 or 10am cook the hamburger with some finely chopped onion, pepper and garlic
powder
throw in crock pot with Tomato Sauce
And mostly strained dark red kidney beans....and chili seasoning stir well and cover
IF simmering all day simmer on LOW heat until 10am 3 or 4pm
If simmering half day simmer on high from 12 to 4pm
@4pm add mostly strained black beans, I like to leave a bit of juice
simmer on low until 5pm and serve
Prep Time is like 10 minutes.
Cristal
Sweet Mustard Sausage
2 lbs. smoked sausage, cut into bite sized pieces (I've used all beef, pork, and turkey varieties)
brown sugar (typically 2 cups)
mustard powder (typically 4 tablespoons)
Layer in some sausage. Layer in some brown sugar. Sprinkle in some mustard powder (more =
tangier taste). Repeat until sausage is gone. Cook low 8-10 hours.
The sugar caramelizes, the mustard melts and becomes slightly tangy. I love the stuff and could
almost eat the entire two pounds myself.
Julie Southern Plate
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Rib Sandwiches
2 lbs of country style boneless spare ribs washed
1 can beef broth & water fill till cover meat...but not too much water
1 sweet med onion chopped
1 red pepper chopped or green or orange...you choose
1 teaspoon of SMOKE Paprika...man I love this stuff!...a dash in eggs is great
add all these items before you leave for work.
cook for 8 hrs ...its my work hrs :P
come home..yeahhhh home sweet home!
if there's fat...greasy looking stuff on top or foam looking stuff ...I skim off with a spoon
1 bottle of your favor BBQ sauce...don't add till your done scoop abit of water out ...if you have
alot left
but there lots of goody yum yum flavor in that water.
Pretty simple
Oh and you soft buns..or just toasted bread
I’ve cook this man times & its quick before heading out the door.
Swiss steak
2 lbs Round Steak
1 Medium Onion, sliced
1 Green Pepper, sliced
1 Jar Ragu Spaghetti Sauce
(any flavor I use mushroom & green pepper)
1/2 Jar Water
½ - 1 tsp Chili Powder
Salt & Pepper to taste
Flour for dredging
Cut round steak into steak size pieces. Add salt and pepper to flour and toss meat lightly in
flour mixture, shake off excess. Brown meat in 2 T. of oil. Place meat into Dutch oven or crock
pot. Add sliced onions and peppers. Pour in jar of ragu and ½ jar of water. Add chili powder
and cook for about until meat in tender. Cook in crock pot on high for 2-3 hours. Serve over
noodles or rice.
Tina Southern Plate
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Salisbury Steak
1 lb Lean Ground Beef
1/3 Cup Bread Crumbs or Cracker Crumbs
½ tsp Salt
¼ tsp Pepper
1 Egg
Small Onion Sliced (I use half) (Optional)
1 Can Condensed Beef Broth
1 – 4oz Can Sliced Mushrooms (Drained)
2 T. Cornstarch
2T Water
1 - Packet Brown Gravy Mix or 1 - Jar/Can Brown Gravy
Mix First 5 ingredients together and shape into ovals about ¾ inches thick. Cook patties in a
skillet turning once until brown. Add onion mushroom and beef broth heat to boiling. Reduce
heat cover and simmer for 10 minutes. Remove patties to a casserole dish and keep warm. Heat
mixture until boiling. Mix water and cornstarch together to make a paste. Add to boiling
mixture with a wire whisk and whisk until gravy begins to thicken. I don’t think the gravy is
hearty enough for me so I also add 1 packet of brown or mushroom gravy prepared according to
package directions and add to the beef broth gravy. I then pour the gravy over the patties in the
casserole dish and bake at 350 until bubbly.
Serve with rice, mashed potatoes or noodles.
Tina
HOT POTATO SALAD
10 - 12 Potatoes peeled & cut into chunks
Green onions (depends on taste as to how many) I would use probably 5 or 6
1 - 8 oz container of sour cream
1/2 cup mayo
1/2 lb Velveeta cheese cubed (more or less depending on taste)
1 lb of bacon
Ok... Cook the bacon until crispy, and cut up into small pieces, Cut the green onions into small
pieces...
Put the potatoes in the crock pot add all of the other stuff in the crock pot and stir together and
cook on low for about 8 hours or until potatoes are done...
***Some folks may not like mayo so just omit*** Sour cream will do the trick I am sure
Treva Southern Plate
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Triple Chocolate Mess (for crockpot)
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chips -- 6-oz.
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low for 6-
8 hours. Serve in a bowl with ice cream.
Note: Be sure to cook this the first time when you can watch it. I have found out that crockpots
vary in cooking times. It could take as little as 4 hours or as many as 10. You can let it cook until
it is firm and will come out of the crockpot in one piece like a cake or you can eat it while it is
still gooey like a fudge pudding – your choice.
The first time I made this, it slid right out of the pot like a cake. V-E-R-Y moist and wonderful. I
need to go make another one right now!
Pamela
Slow Cooker Pot Roast
Sirloin tip roast- i usually get a small one, 4-5 lbs
1/2-3/4 bag baby carrots
1 large onion, chopped
2 packets Lipton Onion Mushroom Soup Mix
Cornstarch and water (mixed into a slurry) (I usually mix equal parts of both)
Salt and pepper roast and brown on all sides (in butter or olive oil, both taste fine)
Put onions and carrots in bottom of slowcooker, place browned meat on top.
Mix soup packets with about 2-3 cups of water and pour on top.
Pour in cornstarch/water mix.
Stir (as much as you can) and set cook on low for 8-10 hours.
I serve with mashed potatoes and Le Sueur peas. Southern Plate
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Crock Pot Chicken and Dumplings
This is super easy. I don't even know if it can be considered a "recipe"
4 Boneless skinless chicken breasts
Chicken broth
Water
Salt
Pepper
Bisquick
Milk
Put chicken in slow cooker with one box of Swanson broth and enough water to almost fill the
bowl. Add salt and pepper to taste.
Cook on low 8-10 hours (or on high, whatever, depending on how long you will be gone)
Remove chicken and shred with 2 forks.
Transfer broth to a pot on the stove and bring to a boil (shouldn't take long at all)
Mix Bisquick and milk per directions on box (I usually add a little more milk so they aren't as
doughy and hard to get in the pot) and make about 3 recipes worth (we love the dumplings!)
Drop into boiling broth by the spoonful and cook for a few minutes.
Transfer back to slow cooker and add chicken. This can sit and thicken until you are ready to
eat or be eaten right away (set to warm if it will be a while). It's a very forgiving recipe.
Candace
Hot Spinach Cheese Dip
Ingredients:
1 large package (16 to 20 ounces) frozen chopped spinach, thawed and squeezed dry
2 (8 ounces) packages cream cheese, cut in cubes
3/4 cup chopped green onions
1/2 teaspoon garlic powder
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
2 cups shredded cheddar cheese
1 can (8 ounces) water chestnuts, drained, chopped
assorted crackers, chips, or vegetable dippers
Preparation: In slow cooker, combine spinach and cream cheese. Add green onions, garlic
powder, pepper, and paprika. Cover and cook for 2 hours, stirring once or twice, until very
hot. Reserve 1/4 cup of shredded cheese for topping. Stir in the remaining cheese and
chopped water chestnuts. Sprinkle reserved cheese over top. Serve with chips, crackers, or
vegetables for dipping.
Jo Southern Plate
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