One Pot Delights

One pot meals, for your crock pot, get savory dishes and home cooked yumminess and all you have to do is throw it in your crock and go to work! Some of these may require light prep work, but still a one pot meal! I found most of these on the Crocktober weblist! Enjoy!


Corned Beef

You need:

4 cups apple juice

1/2 cup brown sugar

1 tablespoon prepared mustard

2 (3 pound) corned beef briskets with spice packets

20 small red potatoes, scrubbed

4 carrots, cut into bite sized chunks

2 onions, cut into 8 wedges

1 head cabbage, core and cut into large chunks

Directions:
Pour the apple juice into a large crockpot. Mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets that come w/corned beef, place the beef on top of the juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid. Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables or over mashed potatoes


Beef Stroganoff

You need:

1 1/2 pounds top round steak, cut into strips

1/2 onion, chopped

1 (10.75 ounce) can condensed cream of mushroom soup

16 ounces fresh sliced mushrooms

1/4 cup water

1 clove garlic, minced

1 teaspoon Worcestershire sauce

1 cube beef bouillon

1/4 cup white wine

1 tablespoon all-purpose flour

1 (16 ounce) container sour cream

1/2 cup chopped fresh parsley

Directions:
Place the beef in the bottom of a crockpot, season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with garlic, Worcestershire sauce, and bouillon. In a small bowl, mix together the wine with the flour and water. Pour over the beef.
Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
Serve over noodles.

Taco Dip

You need:

1 pound lean ground beef

3/4 cup water

1 (1.25 ounce) package taco seasoning mix

1 (16 ounce) can crushed tomatoes

1 large diced green pepper

2 1/2 cups Velveeta cheese cut into small cubes

Directions:
In a large skillet, brown ground beef. Drain fat. Stir in seasoning packet and water. Bring to a boil, reduce heat to simmer. Let cook for 5 minutes, stir occasionally. Place ground beef mixture into a crockpot. Add tomatoes and cheese and cook on low for 1 hour. Top with sliced black olivesAdd refried beans as an optional extra. as well as Salsa instead of the can of tomatoes and pepper.


Apple Oatmeal

You need:

 2 Apples Sliced

• 1/3 cup honey
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 cups of oatmeal (not instant)
• 4 cups of water

Directions:
Put the first 4 ingredients in the crockpot then sprinkle the oatmeal on top and cover with the 4 cups of water. Put on low and cook for 8-9 hours – do not stir. This is perfect to set up at night and wake up to the amazing smells in the morning and a delicious pot of oatmeal.

Fettuccine Alfredo

You need:

1 1/2 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces

8 ounces fresh sliced button mushrooms

1 large red bell pepper, sliced

1 (16-oz.) jar Alfredo sauce

1/2 cup heavy cream

Fettuccine

Fresh Parmesan cheese

3 Fresh chopped broccoli
 Directions:

In a 4-quart crockpot, layer chicken, mushrooms and pepper strips.  Evenly pour Alfredo sauce and cream on top. Cover and cook on low for 5 to 6 hours. About 25 minutes before serving, rinse broccoli and drain well.
Add broccoli to chicken mixture. Increase heat setting to high; cover and cook an additional 20 minutes. Meanwhile, cook fettuccine Drain. Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese. 
Country Chicken

You need:

one whole chicken

5 cups of chopped tomatoes (fresh are best)

1 cup of smoked ham

1 large onion

2 jalapenos

2 Tablespoons of salt, onion powder & garlic powder mixed together

4 sprigs rosemary

2 tablespoons of tomato paste

Directions:
Season the chicken with the salt mix and place in crockpot, layer the ham, tomatoes, onions and jalapenos, rosemary and tomato paste, on top of the chicken.
Sprinkle salt mixture on top. Cook on high for 3.5 hours


Fajita Picante Chicken

You need:

• 4 individual skinless chicken breasts
• 1.5 cups of queso fresco cheese
• 1 medium diced onion
• 1 granny smith apple
• 1 green pepper
• 1 jalapeno
• 1 cup of chicken broth
• 1 cup of white wine
• 3 tablespoons of olive oil
• salt and pepper for seasoning
• cilantro for garnish

 
Directions:
Pound chicken breasts until flat.
Dice onions, apples, jalapeno and green pepper. Leave 1 cup of vegetables aside.
Mix 1 cup of vegetables with queso fresco cheese in bowl.
Place cheese filling mixture onto the top of each chicken breast and start to roll until the ends meet. Secure both ends with toothpick. Season with salt and pepper.
Pour 3 tablespoons of olive oil onto a hot saute pan and place the rolled chicken breasts inside the pan.
Caramelize chicken breasts for 3 minutes on each side and transfer to slow cooker.
De glaze saute pan with white wine and chicken broth for 3 minutes until liquid has thickened.
Place remainder of vegetables in slow cooker along with the braised liquid until the chicken is covered.
Cook on high for 60 minutes followed by 4 hours on low.
Take out the cooked chicken breasts and place on a covered plate.
Cook the remaining vegetable chutney on high for 20 minutes.


Lasagna

You need:

• 1 lb ground beef
• 1 onion, chopped
• 2 garlic cloves, diced
• 1 (28 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 12 ounces cottage cheese
• 1/2 cup grated Parmesan/Romano cheese
• 12 ounces lasagna noodles, uncooked
•  16 ounces shredded mozzarella cheese

 
Directions:
Brown ground beef, onion and garlic in pan.
Add tomato sauce, tomato paste, salt and Italian seasoning.
Cook long enough to get it warm.
Spoon a layer of meat sauce onto the bottom of the slow cooker.
Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 4 to 5 hours

Cranberry/Apple Turkey Rolls

You need:

2 teaspoons melted butter

1/2 cup chicken broth

1 apple, peeled, cored and diced

1 rib celery, chopped

1 cup whole berry cranberry sauce (8-ounce can)

1 teaspoon poultry seasoning

2 cups herb-seasoned stuffing crumbs

Turkey breast cutlets – about 2 1/2 pounds

Directions:
Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning and stuffing. Place about 3 tablespoons stuffing and fruit mixture on each turkey cutlet, then roll and secure with toothpicks. If cutlets are too thick to roll, arrange in crockpot then top with stuffing mixture. Cover and cook on LOW for 6 to 8 hours (HIGH 3 to 4 hours).


Sweet & Sour Shrimp

You need:

package fresh pea pods (cleaned)

can (14 ounce) pineapple tidbits in juice

2 tablespoons cornstarch

3 tablespoons granulated sugar

1 cup chicken broth

1/2 cup reserved pineapple juice

1 tablespoon soy sauce

1/2 tsp ground ginger

1 bag (12 to 16 ounces) frozen small to medium shrimp, cleaned and cooked

2 tablespoons cider vinegar

hot cooked rice

 
Directions:
Drain pineapple, reserving 1/2 cup of the juice. Place pea pods and drained pineapple in slow cooker. In a small saucepan, stir together cornstarch and sugar; add chicken broth, reserved pineapple juice, soy sauce, and ginger. Bring mixture to a boil, stirring, and cook sauce for about 1 minute.
The sauce should be thickened and clear. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW for 3 to 5 hours. Add the thawed cooked shrimp; continue to cook 30 minutes longer, until heated through. Add vinegar and stir gently. Serve over cooked rice.

Salmon & Potatoes

You need:
5 medium potatoes, peeled and cubed

3 tablespoons flour

salt and pepper

16 ounces of fresh Salmon sliced in bite sized pieces

1/2 cup chopped onion

1 can (10 3/4 ounces) cream of mushroom soup or cream of celery soup

1/4 cup water

1/4 teaspoon nutmeg

Directions:
Put everything but the salmon in the crockpot and gently stir to break up the flour chunks. Top with the salmon and spoon mixture to cover the salmon.  Cover and cook on Low for 7 to 9 hours, or until potatoes are tender.


Chicken Corn Chowder

You need:

1 can (10 3/4 ounces) cream of potato soup

1 can (10 3/4 ounces) cream of chicken soup

1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken

1 can (12 to 15 ounces) whole kernel corn, drained

1 cup chicken broth

1/4 cup diced red bell pepper or roasted red bell pepper

1 can chopped mild green Chile

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup milk

Directions:
Combine the soups, chicken, corn, chicken broth, bell pepper and Chile, salt and pepper, in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for  30 minutes, until heated through

Chicken & Sausage Chili

You need:

2 tablespoons olive oil

2 boneless chicken breast halves, diced

1 pound spicy sausage sliced

1 cup chopped onion

4 cloves garlic, minced

2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed

1 1/2 cups salsa

1 cup chicken broth

1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain

1 cup frozen corn kernels

2 tablespoons finely chopped jalapeno peppers, or mild Chile peppers

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

Directions:
In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked. Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Sprinkle with cilantro just before serving.

Savory Ribs

You need:

4 pounds country style boneless pork ribs

1/3 cup all-purpose flour

4 teaspoons Hungarian paprika

Salt and Pepper to taste

2 Tablespoons vegetable oil

1 large sliced onion

1/2 cup chicken broth

1/2 cup sour cream

Directions:
Mix flour, paprika, salt, and pepper in a gallon size ziplock bag and the pork and toss to coat.

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and onions; slightly brown (about 5 minutes), turning pork ribs once to brown both sides. Arrange the browned pork and onions in a 5 to 7 quart slow cooker. Pour chicken broth in the hot pan and scrape up browned bits; pour over the pork.

Cover and cook on LOW for 6 to 8 hours. Remove pork and keep warm.
Pour juices into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream; serve the sauce with the pork.

Easy Pot Roast

You need:
Beef Roast(shoulder, rump, whatever) 1 to 5 lbs

• 1 Can Condensed Tomato Soup
• 5-10 average potatoes
• 5-10 average carrots
• Seasoning if desired

Put roast in crockpot. Add a little seasoning if you like.
Pour on Tomato Soup. Fill Tomato Soup can with water and pour into crockpot.
Cover and turn on low for 6-8 hours. 45min to 1 hr. before serving clean , slice potatoes and carrots into 1-2 inch chunks and add to crockpot.
The roast will be easy to pull apart.
The tomato soup makes a gravy for the potatoes.


Artichoke Dip

You will need:
10 ounce bag baby spinach, fresh or frozen (The fresh has a better texture)
1 can (14 ounces) artichokes, drained and chopped
8 ounces sour cream
8 ounces cream cheese
1 cup Parmesan cheese, shredded
1/2 cup milk
1/2 cup feta
1/2 cup mayo
1 tablespoon red wine vinegar
2 garlic cloves, peeled and minced
Salt and pepper to taste

Directions:

Place all ingredients in a slow-cooker. Mix well with a spoon until the ingredients are combined. Cook on high for 1 hour 30 minutes or on low for 2 hours and 30 minutes.  Stir well at the end of the cooking time.

Serve with tortilla chips, crackers, pita chips, or a sliced baguette

Taco Soup

You need:

1 pound ground beef

1 onion, chopped

1 (16 ounce) can chili beans, with liquid

1 (15 ounce) can kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 small can diced green Chile peppers

1 package taco seasoning mix

Directions

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green Chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

When serving, top with shredded cheese and sour cream.
*If you want to, you can cook the ground meat first, drain it off and then add it to the crockpot to rid some of the fat from the recipe.

Creamy Pot Roast

You need:

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

6 ounces heavy cream

1 small sliced onion

4 beef bullion cubes

1/4 cup of unsalted butter

1 Tablespoon dry sherry (optional)

1 1/4 cups water

5 1/2 pounds pot roast

Directions
In a slow cooker, mix all the ingredients then place pot roast on top and spoon the mixture over the roast. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

Pepper Steak

You need:

2 pounds beef sirloin, cut into 2 inch strips

1 Tablespoon garlic powder

1 cube beef bouillon

1 Tablespoon flour (Stir w/ 1 Tablespoon water until there are no lumps)

1/2 cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon granulated sugar

Directions

Sprinkle strips of sirloin with garlic powder, salt and pepper to taste. Put into crockpot . Cover the sirloin with the remaining ingredients and stir well.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours
Serve over rice.


Shrimp And Sausage Jambalaya

You need:

1 pound skinless, boneless chicken breast – cut into 1 inch cubes

1 pound spicy sausage, sliced

1 (28 ounce) can diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup chopped celery

1 cup chicken broth

1 Tablespoon Italian seasonings

2 teaspoons Cajun seasoning

1 teaspoon cayenne pepper

1 pound frozen cooked shrimp without tails

Directions
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.  Add Italian seasonings, Cajun seasoning, and cayenne pepper.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.


Sweet Baby Ray’s Crock Pot Chicken

You need:

4-6 chicken breasts, boneless and skinless

1 bottle sweet baby ray’s bbq sauce

1/4 c vinegar

1 tsp red pepper flakes

1/4 c brown sugar

1 tsp garlic powder

Directions:
1.  Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.
2.  Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.
3.  Cook on LOW 4-6 hours.

Chicken Tacos

You need:

1 Envelope Taco Seasoning

6 Pieces Boneless, Skinless Chicken Breasts
(I usually use three for just two people and it could easily serve about 3.5 – 4 people — depending on how much they usually eat of course)

1 16-ounce jar Salsa

Directions:
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

Buffalo Chicken Pasta

You need:

2 chicken tenders
(you can brown but I don’t have time in morning so I just toss in uncooked)

8 oz Sour Cream
(add more if you want it creamier)

Frank’s Buffalo Sauce
(however spicy you want, I use about a cup to start and add more later if needed)

Chicken Broth
(just enough to keep it from scalding)

Ranch dressing
(about ½ cup)

Turn on low for 7 hours; Add pasta of choice about 30 minutes before serving