Crockpot Soups,Stews,and whatever else the critters like to throw in the pot

Mike,s M Three Meat Texas Med. Chili - Southern

Yield: 8 servings

2 lb. pork, cubed 1/2"
2 lb. beef, cubed 1/2"
2 lb. veal, cubed 1/2"
1/2 c. chili powder (mix)
2 tbs. cumin
2 tbs. garlic, chopped
1 c. onion, chopped
1/2 c. green pepper, chopped
2 tbs. oregano
1 c. corn meal (fine)
4 c. water
1 tsp. salt
1/4 c. sugar

Brown meat, pork first then beef and veal. Remove from pan and drain. Place meat into a large pot. Pour off most of the oil used to brown meat. Sauté onions and green peppers, add to the meat. Add remaining ingredients except corn meal and water. Simmer for 3 hours.
Mix corn meal with water and add to pot for thickening. Cook until desired consistency.

NOTE: this can be cooked in a crockpot on low for 8 to 10 hours. If you use a pressure cooker, cook at 15 lb. pressure for 45 minutes to 1 hour. Serve with grated cheddar cheese and chopped raw onions on top, or sour cream.

1 lb. uncooked red kidney beans
46 oz. can chicken broth
2 cup water
1 lb. smoked sausage, sliced
1 cup barley
2 bay leaves
1/2 tsp. garlic powder
1 tsp. thyme

Night before, rinse beans, place in large bowl with water to cover and soak overnight. Drain and rinse beans. Put all ingredients in large crockpot,stir, cover and cook on low for 8 hours. 8 servings
 

2 1/2 Lb. beef stew meat
2 tbs. flour
1 tbs. paprika
1 tsp. chili powder
2 tsp. salt
3 tbs. Vegetable shortening
2 onions, sliced
1 clove garlic, minced
1 (28 oz) can tomatoes, undrained
3 tbs. chili powder
1 tbs. ground cinnamon
1 tsp. ground cloves
1/2 - 1 tsp. crushed red pepper
2 cup cubed potatoes
2 cup sliced carrots

Coat beef in mixture of flour, paprika and 1 teaspoon chili powder and
salt.  Brown in melted shortening in a large Dutch oven, slowly.  Add
onions, garlic and cook until soft. Add tomatoes, 3 tablespoons chili
powder, cinnamon, cloves and crushed red pepper. Cover and simmer 2
hours.
Add potatoes and carrots and cook until vegetables are done, about 45
minutes.  Makes 6 - 8 servings.

Dumpling Soup

1 lb. lean steak, cut into 1" cubes
1 pkg. onion soup mix
6 c. water (hot)
2 carrots, peeled & shredded
1 stalk finely chopped celery
1 tomato, peeled & chopped
1 c. pkg. biscuit mix
6 tbs. milk
1 tbs. finely chopped parsley

With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak.  Stir in carrots, celery and tomato.  Cover and cook on low 4-6 hours or until meat is tender. Turn pot to HIGH.
In separate small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.  Drop dumpling  mixture into crock pot with a teaspoon.  Cover and cook
on high for  about 30 minutes.  (5-6 servings.)

Broccoli Soup

4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velvetta cheese, cubed

Mix water, bouillon cubes, onions,potatoes and broccoli in a crock pot.  Cook on high until broccoli is thawed.  Add cream of chicken soup and cheese, to taste, to mixture.  Turn crock pot on low and cook for 2 hours.

Shrimp Creole

1 1/2 c. diced celery
1 1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled

 *1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.  Combine all ingredients except shrimp.  Cook 3 to 4
hours on high or 6 to 8 hours on low.  Add shrimp last
hour of  cooking.  Serve over hot rice.  Chicken, rabbit or
crawdads may be substituted for shrimp.

Stove top version, if you don't have a crock pot.  Sauté celery, onion and bell peppers in oil or butter until tender.  (Better if left a bit crunchy.)  Add remaining ingredients except meat being used.  Simmer at least
30 minutes to an hour.  Add shrimp or whatever meat you wish and
simmer 30 minutes more.  This is even better reheated the next day.

Cheese Soup

2 cans cream of celery soup
1 soup can of milk
1 lb. cheddar, cubed
1 tsp. Worcestershire sauce
1 tsp. paprika

Put all in crock pot on low for 4 to 6 hours.
Serve with croutons.

Barley Soup

1 lb. stew beef, cut in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock

 Cook on low in crock pot for 6 to 8 hours stirring occasionally.

Wild Rice Soup

2 tbs.. butter
1 tbs.. minced onion
1/4 c. flour
4 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. Half & Half
Minced parsley or chives

Optional:
1/3 c. minced ham
1/3 c. grated carrot
3 tbs.. slivered almonds
1/3 c. fine chopped celery

Sauté onion in butter.  Blend in flour.  Gradually add broth,
stirring constantly, until slightly thickened.  Pour into crock pot. Add all other ingredients.  Cook on low overnight.  Garnish with
parsley or chives.  Double recipe fills 5 quart crock pot.

Chowder

6 slices of crisp bacon, crumbled
4 med. potatoes, peeled and diced
1/2 c. minced onions, chopped
1 (16 oz.) can cream corn
2 cans (13 3/4 oz.) chicken broth
1 tsp. salt
1/4 tsp. pepper
1 tall can evaporated milk

Place all ingredients, except milk in a crock pot.  Cover and cook on low for 10 to 12 hours.  Add milk and cook covered for 1 hour.  OR:  Place all ingredients except milk in Dutch oven.  Cover and simmer 1 1/2 to 2 hours, until potatoes are tender.  Add milk and cook covered until milk is warmed up.  Makes 2 quarts (best when leftover).

Chicken Noodle Soup

1 whole chicken (2 1/2-3 1/2 lb..)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste

Turn crock pot to high position.  Wash whole chicken and
clean out insides.  (No need to keep inards).  Place whole chicken in
crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones.  Remove chicken, let it cool.  While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low.  Next de-bone entire chicken and put into crock pot with broth.  Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions.  When the noodles are
done, add them to the crock pot and season to taste.  Cook 1/2 hour longer.  Serves 8-10 people.

Hamburger Soup

 2 lb. boneless stew meat
 1 can home style, mixed vegetables
 1 can cream style corn
 3 cups beef broth or water
 2 potatoes, peeled & cut in pieces
 1 can sliced carrots
 2 tbs. sugar
 1 tsp. garlic powder
 1/4 tsp. black pepper
 1 can tomatoes
 1/4 cup catsup
 
 

Place all ingredients in crock pot. Stir to mix well. Cook on low 4 to 6 hours or high 8 to 10 hours. Cook until meat is tender. More liquid may be added if needed.
 

Potato Soup

 6 potatoes, peeled & sliced
 2 carrot, sliced
 1/2 cup celery, diced
 4 chicken bouillon cubes
 1 onion, diced
 1 tbs. parsley flakes
 2 tsp. sugar
  1/3 cup margarine
 5 cups water
 salt & pepper to taste
 13 oz. can evaporated milk
 1 cup ham, finely chopped
 

Peel & slice potatoes.  Dice celery, onion & carrot. Put all ingredients in
Crockpot, except milk. Cook on low 10-12 hours or on high for 7-8 hours.
Stir in evaporated milk during last hour. Serve with crackers of choice.

Split Pea Soup

1 (16 oz.) pkg. dried green split peas, rinsed
1 ham bone, or 2 meaty ham hocks, or 2 c. diced ham
3 carrots, peeled and sliced
1 med. onion, chopped
2 stalks of celery plus leaves,chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped(optional)
1 tbs. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qt. hot water

Layer ingredients in slow cooker, pour in water.  DO NOT  STIR.  Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.  Remove bones and bay leaf. Serve
garnished with croutons.  *Freezes well.

Supper Time Stew

16 ounces ground 90% lean turkey or beef
3 cups (15 oz) sliced raw potatoes
1-1/2 cups chopped celery
2 cups sliced carrots
1 cup chopped onion
1-1/2 cups frozen peas
1-3/4 cups (one 15 oz can) Hunt's Chunky Tomato Sauce
2 tsp. Italian seasoning

In a large skillet sprayed with butter flavored cooking spray, brown meat. Meanwhile, in a slow cooker, combine potatoes, celery, carrots, onion and peas. Spoon browned meat over vegetables. In a small bowl, combine tomato sauce and Italian seasoning.
Evenly pour sauce over meat. Cover and cook on LOW for 6 - 8 hours. mix well before serving.

6 pork loin chops
4 tbs. flour
2 tbs. oil
6 med. potatoes, cubed
1 med. onion, chopped
1 sm. cabbage, cut in thin wedges (optional)
4 carrots, diced
1/4 tsp. salt
1/2 tsp. pepper
2 tsp. beef bouillon granules
1/4 c. water
1 can (14 1/2 oz.) sliced stewed tomatoes
1/2 c. sour cream
2 tbs. cornstarch

 Trim fat from chops. Coat with 2 tablespoons flour.Brown chips in oil over medium heat.

Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon,1/4 cup water and stewed tomatoes with juice. Do Not Stir.

Cover and cook on high 3 1/2-4 hours or on low for 7-8 hours.

 Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan.
Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.

Smoked Sausage Stew

1 lb smoked sausage in 1/2" slices (or whatever size you prefer)
3-4 medium potatoes (peeled or not as you like),cut into approx. 1" cubes
1 15 oz. can green peas, undrained
1 15 oz. can chopped tomatoes, undrained (may use plain, italian seasoned, etc.)
1 can french onion soup....or 2 cubes beef bouillon, 2 T onion flakes and 1 1/2 cups water

Dump it all in the crockpot and cook on low for 5-6 hours.

              posted by PaulaCat

Old Time Beef Stew

2 tbs. vegetable oil
3/4 cup flour
1 tsp. garlic powder
1 tbs. paprika
2 lb. stew beef
1 onion, quartered
1 clove garlic, minced
2 cups beef broth or bouillon
1 tsp. salt, or to taste
1 tbs. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1-2 bay leaves
dash allspice, optional
6 carrots, cut in pieces
6 med. white potatoes, cut in pieces
1/2 c. cold water
1/4 c. flour
 

Combine flour, paprika and garlic powder in a plastic bag. Coat stew beef in flour mixture and brown in hot oil in a large skillet; transfer to the crock pot. Add the remaining ingredients except for 1/2 cup cold water and 1/4 cup flour. Cook on low for 9 to 11 hours. About 30 minutes before serving, mix together the flour and cold water; add to the pot. Turn to high and cook until thickened.
Serves 6 to 8.

2 qt. whole milk
1/2 c. butter
2 pt. fresh oysters
1 1/2 tsp. salt
2 tsp. Worcestershire sauce

In crock pot heat milk on high for 1 1/2 hours. In saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl. Add seasonings. Combine with the hot milk in crock pot and stew on low for 2-3 hours, stirring occasionally.

2 lb. beef cuts
5 carrots, sliced
3 cut onions
6 potatoes, cut up
3 ribs celery, sliced
28 oz. can whole tomatoes cut up (juice also)
1 c. water
6 tbs. minute tapioca
3 tbs. worcestershire sauce
pepper and salt to taste
ground allspice, marjoram, thyme to taste
2 bay leaves
1 (10 oz) pkg. frozen sweet peas

Put all ingredients except peas into a slow cooker. Mix all the above together in the crockpot cover; put on low and cook all day or overnight. Turn to high and add frozen peas 1/2 hour to 1 hour before serving.

2 pounds boneless, skinless chicken breasts, cut in 1 inch cubes
2 large onions, quartered and cut into 1/2 inch slices
1 cup baby carrots, or 2 large carrots cut into 1 inch slices
3 medium potatoes, cut into 1 inch cubes
3 1/2 cups chicken broth
1 tsp. celery seed
1 tsp. dried thyme
1/2 teaspoon black pepper or seasoned pepper mix
salt to taste
8 ounces sliced mushrooms
1 cup frozen corn, thawed
1 cup frozen peas, thawed

Combine all ingredients, except peas, in the crockpot; stir well. Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes.
Serves 6 to 8.

10 small new potatoes, halved not peeled
12 small white onions, peeled
30 baby carrots, 1/2-lb.
1 red or green bell pepper, seeded, cut into 1"
1 1/2 pounds beef stew meat -- cut into 1 1/2" cubes
2 cups beef broth or bouillon
2 tsp. fresh oregano leaves, chopped
1/4 teaspoon paprika
1 tbs. fresh parsley, chopped
1 tbs.worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
3 tbs. cornstarch
3 tbs. cold water
 

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hr.. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture.
Cover and cook on HIGH 15 to 20 min.. or until thickened, stirring occasionally.

3  4 oz cans sliced mushrooms -- drained
1 tbs. margarine
3 cups chicken broth
2 tbs. onion -- chopped
salt and pepper -- to taste
2 tbs. all purpose flour
1 cup sour cream
1 cup half and half cream or milk

In skillet, sauté sliced mushrooms in butter; place in crock pot. Add chicken broth,onion, salt, and pepper; stir well. Cover and cook on low setting for 6 to 10 hours (on high setting for 2 1/2 to 3 hours). About 30 minutes before serving, turn to high setting.
Mix flour and sour cream; add to crock pot with half and half cream. Cook until slightly thickened.

1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans or pinto beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can stewed tomatoes (Mexican style)
2 tsp. chili powder
2 cloves garlic, minced
1 (10 oz.) pkg. frozen whole kernel corn
2 med. carrots, sliced
1 lg. onion, chopped
1 (4 oz.) can chopped green chili peppers
2 tbs. instant beef or chicken bouillon or 6 bouillon cubes

Dumplings:

1/3 c. all purpose flour
1/4 c. cornmeal
1 tsp. baking powder
Dash of salt
Dash of pepper
1 beaten egg white
2 tbs. milk
1 tbs. cooking oil

In a crockpot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours.

For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup. Cover and cook for 30 minutes.
Serves 4.
 

2 onion -- chopped
2 cloves garlic -- minced
3 tbs. butter
1 pound black beans -- soaked overnight,drained
1 ham bone -- cracked
1 stalk celery -- chopped
1 bay leaf
1/2 cup sherry -- or dry white wine
salt and pepper -- to taste

Sauté onions and garlic in butter until transparent. combine with beans, ham bone,celery, bay leaf, and 2 quarts water in the crock pot. Cook on high, covered for 2 hours,then on low for 8 to 10 hours. Remove ham bone and bay leaf. Puree soup and return to pot. Add sherry, salt and pepper and heat through.
Serve in soup bowls garnished with chopped hard boiled eggs, parsley, and lemon slices.

2 lb. ground chuck
1 or 2 med. onions, chopped
1 green pepper, chopped
3 to 4 sticks celery, chopped
1 (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney beans
1 tsp. pepper
3 tsp. chili powder
1 tsp. garlic salt

Cook ground chuck; drain grease. Combine all ingredients in a crockpot and cook 4 to 5 hours until done.

Note:During the last few minutes,liberally sprinkle powdered cumin and stir.This gives that great chili taste that using chili powder alone doesn't achieve.

 

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