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Crockpot Main Dishes

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Baked Beans
BBQ Pinto Beans 
Beef and Noodles
Brunch Casserole
Butter Beans
Cabbage & Beef Casserole
Cabbage Rolls
Chicken Stuffing Casserole
Corny Ham and Potato Scallop
Cowboy Beans
Cowboy Casserole
Crockpot Red Beans
Family Meat Loaf
Ground Beef Stroganoff
Hash Brown Dinner
Hot Hominy
King Ranch Chicken
One Pot Dinner
Sausage and Potatoes
Sloppy Joes
Smoky Beef 'N' Beans
Spaghetti Sauce
Spanish Rice
Stuffed Cabbage
Stuffed Peppers
Texas Hash

Chicken Stuffing Casserole

4-6 Boneless Skinless Chicken Breasts
1 small box Stove Top Stuffing for chicken
1 (10oz.) pkg. frozen chopped broccoli, thawed
1 can broccoli with cheese soup
1/2 cup chicken broth

Lightly butter a 3 1/2 qt. crockpot and place chicken in the bottom. Mix
together the remaining ingredients, and place on top of chicken. Cover and cook on low 6-7 hours.

Crockpot Red Beans

Yield: 6 servings

1 lb red kidney beans; soaked overnight in water
1 1/2 c white rice
16 oz tomato, stewed
1 ham hock--(opt)
1 tsp. basil
1 tsp. thyme
1 onion-- chopped
2 garlic clove; or
1/4 tsp. garlic powder
white pepper; to taste
salt- to taste

I put the everything in the crockpot at the same time, except for the
rice. Turn on high for 4 hours, then on low for 6 hours.  During the
last 1 1/2 hour,put in the rice.  The final ingre-dient is about 1/2
cup of white wine. You can add this whenever.  It is optional, of
course. My husband really likes it spicy so he adds 1/8 tsp. red
pepper.  Enjoy! Mary Mann from Dallas

BBQ Pinto Beans

1 lb. dried pinto beans, rinsed and picked over
4 cups hot water
2 onions, chopped
1 tbs. chili powder
3/4 cup barbecue sauce
1/2 cup ketchup
1-1/2 tbs. prepared mustard
1/8 tsp. hot red pepper sauce, or to taste

Combine first 4 ingredients in an electric slow cooker on
low heat. Cover and cook about 7 hours or until beans are tender. Drain
cooking liquid. Stir in remaining ingredients. Set on high heat and cook uncovered 10-15 minutes, or until heatedthrough.

This recipe serves 6 people.  From: mymenus.com

Sausage and Potatoes

1 1/2 Lb. smoked sausage sliced thickly
1 2 Lb pkg. frozen hash brown potatoes
5 green onions, sliced
pepper to taste
garlic powder to taste
1 can cheddar cheese soup
1 soup can milk

Combine sausage, potatoes, green onions, pepper and garlic powder in
well greased crockpot.  Stir gently to mix. Whisk together soup and milk.
Pour over ingredients in crockpot. Cook on low for about 6-8 hours.

Corny Ham and Potato Scallop

5 baking potatoes, peeled and cut into 1 inch cubes
1 1/2 cup cubed cooked ham
1 15 oz can whole kernel corn, drained
1/4 cup green pepper, chopped
2 tsp. instant minced onion
1 can cheddar cheese soup
1/2 cup milk
3 tbs. flour

In 4 qt crockpot, combine potatoes, ham, corn, pepper and onion, mix well.
In small bowl, combine soup, milk and flour, beat with wire whisk until
Pour soup mixture over potato mixture. Stir gently to mix.  Cover; cook on
low for 7-9 hours. 6 servings.

Smoky Beef 'N' Beans

1 lb. ground beef
1 cup chopped onion
12 bacon strips, cooked and crumbled
2 cans (16 oz. each) pork and beans
1 can (16 oz.) kidney beans, rinsed and drained
1 can (16 oz) butter beans, drained
1 cup ketchup
1/4 cup packed brown sugar
3 tbs. vinegar
1 tsp. liquid smoke, optional
1/2 tsp. salt
1/4 tsp. pepper

In a skillet, cook the beef and onion until meat is no longer pink, drain. Transfer to a slow cooker.  stir in the remaining ingredients.  Cover and
cook on low for 6-7 hours or until heated through.  Yields- 8 servings

King Ranch Chicken

3-4 c. cooked, diced chicken
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbs. quick cooking tapioca
4 c. grated Cheddar cheese

In a large bowl mix chicken, soup, tomatoes, chilies and tapioca.
Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart
crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion
and cheese. Repeat layers of tortillas, chicken mixture, onion and
cheese two more times. Cover; cook on low for 6-8 hours or on high
for 3 hours. For a smaller 3 quart crockpot makes 1/2 recipe. This
is a good take-in dish or potluck.


Beef and Noodles

1 lb. round steak, cut in bite size pieces
1 pkg. au jus mix
3 c. boiling water
1 (12 oz.) pkg. frozen noodles

 Brown meat in a little oil.  Drain.  Put in crockpot.  Dissolve au just mix in the boiling water.Pour over meat.  Cook on low 7-10 hours.  One hour
before serving, turn to high.  Add the package of noodles which have thawed in the refrigerator all day.


Ground Beef Stroganoff

2 pounds ground beef
2 med. onions,chopped
2 cloves Garlic,minced
1 small can sliced mushrooms,drained
2 1/2 tsp. salt
1/4 tsp. pepper
1 cup beef bouillon
3 tbs. tomato paste
1 1/2 cup sour cream,mixed with 4 tbs. flour

Brown ground beef in large skillet; add onions, garlic and mushrooms. Sauté until onion is golden brown. Put in Crock Pot and stir in all remaining ingredients. Cover and cook on Low 6 to 8 hours. Serve over hot buttered noodles with poppy seeds, or rice.

Brunch Casserole

1 pound lean ground beef
1/2 pound ground breakfast sausage
1 onion, chopped
2 tbs. butter
2 cloves garlic, minced
1 can sliced mushrooms
1 tsp. salt, or to taste
1/2 tsp. nutmeg
1 package (10 oz) frozen spinach thawed and squeezed dry
3 tbs. flour
6 eggs, beaten
3/4 cup milk, scalded
1/2 cup shredded cheddar cheese

In a skillet, lightly brown meats and onion in butter; drain excess fat and place meat mixture in a well greased crockpot. Stir in garlic, mushrooms, salt, nutmeg, spinach, and flour. Beat eggs and milk together; pour over meat mixture. Stir well,; cover and cook on low for 7 to 9 hours, or until firm. Sprinkle with shredded cheese 5 minutes before serving.
Serves 6.

Spanish Rice

2 lb.. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbs.. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped
grated Monterey Jack or Cheddar cheese (optional)

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly.
Cover and cook on Low 6 to 8 hours or on High 3 hours. Sprinkle with grated cheese before serving, if desired.

Hash Brown Dinner

Southern U.S. Cuisine

1 to 1 1/2 pounds ground chuck, browned and drained
1 medium onion, chopped
1 envelope brown gravy
1 can (16 oz) cream corn
1 1/2 cups shredded cheddar cheese
1 package (16 oz) frozen hash browns, slightly thawed
1 can cream of celery, mushroom, or chicken soup
1/2 cup evaporated milk
salt and pepper to taste

Place ground beef and onion in crockpot; toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours. If using a quart or larger pot,you may use 2 pounds of ground beef and 32 ounces hash browns.
Serves 4.

Hot Hominy

1 lb. hamburger
1 c. chopped green peppers
1 c. chopped onion
1 (16 oz.) can tomatoes
2 to 4 hot Jalapenos peppers
Salt and pepper to taste
1 med. can of hot taco sauce
4 oz. or more cheddar cheese
1 tbs. Worcestershire sauce
3 (14 oz) cans hominy

Brown meat with onion and green pepper. Combine all ingredients except cheese in slow cooker. Cook 4 hours or more on low. Put cheese on top just before done and let melt.

"One Pot" Dinner

1/2-1-pound ground beef
3/4 lb. bacon, cut in small pieces
1 cup chopped onion
2 cans (1-lb, 15 ounce size) pork and beans
1 can (1-lb.) kidney beans, drained
1 can (1-lb) butter limas, drained
1 cup ketchup
1/4 cup brown sugar
1 tbs. liquid smoke
3 tbs. white vinegar
1 tsp. salt
dash of pepper

Brown ground beef in skillet; drain off fat and put beef in crockpot. Brown bacon and onions; drain off fat, Add bacon, onions and remaining ingredients to crockpot. Stir together well. Cover and cook on low 4-9 hours.

 Use about 1-1/2 LB ground chuck and  use 1 LB of bacon .
This increases the amount so I can freeze for another meal.
Source: Rival cookbook from years ago.

Sloppy Joes

3 lb. ground chuck or hamburger
2 onions, finely chopped
1 green pepper, seeded and chopped
2 (8-ounce) cans tomato sauce
1 (8-ounce) can water
 2 packages sloppy joe seasoning mix (optional)**
salt to taste

Brown ground meat in skillet; pour into colander and rinse well. Put into Crockpot - add onions, green pepper, tomato sauce and water. Stir thoroughly. Salt to taste. Cover and cook on Low 8-10 Hrs. On HIGH- 5 hours!
NOTE: of too liquid, remove cover and set on High for 30 minutes.

Spaghetti Sauce

1 lb. hamburger
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 c. chopped celery
1 clove minced garlic
1 tsp. Italian herb seasoning
1 can stewed tomatoes
1 can tomato paste
1 lg. can tomato sauce
1 lg. can water
1 pkg. spaghetti sauce seasoning

Brown hamburger with onion, bell pepper and garlic. Drain well and put into crockpot with all other ingredients. Leave crockpot on high until sauce comes to a boil and then turn it to low and simmer for 6 hours.
Serve hot over favorite noodles and goes well with garlic bread, and a fresh salad.

Crock Pot Swedish Meatballs

1 1/2 c. fresh bread crumbs
1 1/2 lb.. ground chuck
2 eggs
1 3/4 tsp. salt
1/8 tsp. cardamom, optional
1/8 tsp. pepper
2 tbs. flour
1 c. milk or cream
1/2 lb. lean ground pork
1 med. onion, chopped fine
1/8 tsp. nutmeg
10 1/2 oz. can beef consommé or broth
2 tbs. butter, melted
1/4 tsp. allspice

Soak bread crumbs in milk for 5 minutes in a large mixing bowl. Add beef, pork, eggs, onion, 1 1/2 tsp. salt, allspice, nutmeg and cardamom. Mix well. Shape into 1 inch balls.
Place on broiler pan and bake for 15 minutes at 400 degrees. Put browned meatballs in crock pot. Add 1/2 can beef consommé or broth, pepper and remaining salt. Cover and cook on low 4-6 hours (high 2-3 hours). To thicken gravy, turn crock pot to high.
Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can consommé and pour into crock pot. Cook until thickened, about 45 minutes.

Crock Pot Patties

2 lb. ground beef
1 egg, beaten
1 c. chopped onion
1/2 c. diced Cheddar cheese
2 tbs. ketchup
2 tbs. evaporated milk
1/2 c. cracker crumbs
Salt and pepper
1 can mushroom soup (do not mix with meat)

Mix ingredients together and form into patties. Roll in flour and brown in a small amount of oil or margarine. Put in crock pot in layers with undiluted mushroom soup. Cook on high 4 hours.

Texas Hash

2 lb.. ground beef
2 sm. onions, chopped
2 green peppers, chopped
2 (16 oz.) cans tomatoes
1 c. rice
2 tsp. Worcestershire sauce
2 1/2 tsp. chili powder
2 1/2 tsp. salt

Brown ground beef in skillet, stirring until crumbly; drain. Place in crock pot. Add remaining ingredients; mix well. Cook, covered on low for 6 to 8 hours, adding water if necessary.
8 servings.

Note:Serve this with country cornbread and a salad,sweet tea and you have yerself a meal!

Cabbage Rolls

8 or more lg. cabbage leaves
1 lb. ground beef
1 egg, beaten
1 can tomato soup
1/4 tsp. pepper
4 tbs. onion, chopped
1 c. rice, cooked

Pour boiling water over cabbage leaves and let stand for 5 minutes. Season meat, add onion, rice and beaten egg. Roll a portion of the filling into each leaf. Fasten ends with toothpicks. Place in crock pot and cook on low for 10 to 12 hours.

Family Meat Loaf

3 pounds ground chuck
3 eggs, beaten
3/4 cup milk
1 1/2 cups bread crumbs (3 slices bread)
2 tbs. instant minced onion
1/3 cup catsup
3 tbs. Worcestershire sauce
1 tsp. beef base, or bouillon (granulated or 1 cube dissolved in hot water)
1 tsp. sage
2 tbs. catsup
2 tbs. corn syrup

Thoroughly mix all ingredients except the 2 tablespoons catsup and corn syrup. Shape into a round loaf and place in removable liner. Combine the 2 tablespoons of catsup and the corn syrup and spread over the loaf as a glaze. Cover and cook on auto for 4 hours; or low for 5-6 hours; or high for 3 hours.

Stuffed Peppers

6 med. to lg. peppers
1 1/2 lb. ground chuck
1 med. onion
1 (16 oz.) can tomato sauce
1 (16 oz.) can whole tomatoes
1 (8 oz.) container sour cream or sour cream onion dip
 Minute (instant) rice (2 servings), make according to directions on box

Clean the inside of peppers and cut off tops. Mix ground chuck, onion, whole tomatoes drained squeezed into ground chuck, pepper, and seasonings of your choice and rice.
Put ground chuck mixture into raw peppers, now place these peppers into your crock pot. Mix the can tomato sauce and sour cream together and pour this mixture over the stuffed peppers. Cover and cook on low for 7 to 9 hours, or on high 4 hours.

Cowboy Casserole

1 onion, chopped
1 1/2 lb. ground chuck, browned and drained
6 medium potatoes. sliced
1 can red beans
1 can tomatoes mixed with 2 tbs.. flour or 1 can tomato soup

Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.

Cabbage & Beef Casserole

1 1/2 pounds ground beef
1 medium onion, chopped
1 small head cabbage
2 cans diced tomatoes (15 oz each)
1 can tomato sauce (8 oz) or 1 can condensed tomato soup
1/2 to 1 teaspoon cinnamon
salt and pepper to taste
About 2 cups hot cooked rice

Brown ground beef with onion; transfer to crockpot. Slice cabbage into small wedges; place on ground beef. Mix tomatoes, sauce, and seasonings; pour over all. Cover and cook on low 8 to 10 hours. Serve over the rice or mix together.
Serves 6.

Stuffed Cabbage

12 large cabbage leaves
small piece salt pork
1 lb. ground beef
1 lb. ground pork
1 egg, beaten
1/4 c. milk
1/4 c. chopped onion
1 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
8 oz. can tomato sauce
1 tbs. lemon juice
1 tbs. brown sugar
1 tsp. Worcestershire sauce

Place cabbage leaves in boiling water for 3 minutes until limp; drain. Fry salt pork pieces; set aside. Combine beef, pork, egg, milk, onion, rice and seasonings; mix well.
Place 1/4 cup meat mixture into cabbage leaves. Roll and put into crockpot (fasten with toothpicks if desired). Combine tomato sauce, lemon juice, brown sugar, and Worcestershire sauce; pour over leaves. Add salt pork and drippings. Cook on low 7-9 hours, or on high 4 to 5 hours.
Serves 6.

Baked Beans

1 pound dried small white beans -- rinsed
4 1/2 cups -water
1/3 cup molasses
1/4 cup brown sugar
1 onion -- chopped
1/4 pound salt pork -- cut into 1" cubes
1 tbs.Dijon mustard
1/2 tsp. salt

In crock pot, combine all ingredients. Cover and cook on low 13 to 14 hr.., stirring occasionally, if possible.
6 to 8 servings.

Butter Beans

1 lb. dry limas
1 lb. smoked sausage
1 bunch green onions
1/2 tsp. garlic powder
4 beef bouillon cubes
3/4 tsp. Tabasco sauce
6 c. water

Wash limas and put them in a slow cooker. Add 6 cups water. Slice smoked sausage into round pieces and add to limas. Chop green onions and add to mixture. Now add remaining ingredients and mix. Cover and cook in slow cooker on high for 8 to 10 hours.

Cowboy Beans

1 lb. hamburger
1 sm. onion, chopped
1/4 c. catsup
1/4 c. BBQ sauce
1/3 c. white sugar
1/3 c. brown sugar
2 tbs. sorghum
1 tbs. chili powder
1 tsp. salt
1 tsp. pepper
2 tbs. mustard
1 can pork 'n beans
1 can butter beans
1 can kidney beans
1 can pinto beans
1/2 lb. bacon, cooked and crumbled

Cook hamburger until brown. Add onion and cook until tender. (I cook onion in microwave.) Add remaining ingredients, except bacon. Put in casserole and top with bacon crumbs and bake at 350° for an hour. Can be cooked in crockpot. Heat on high for an hour...reduce heat and cook 2-3 hours on medium heat.

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