Quilters' Recipes Blog : Main Dish, Crockpot dishes

Crock Pot Pepper Roast

QuiltersRecipes — Thu, 02 Apr 2009 00:44:00 GMT

Janet Evans, Scottsdale, AZ

3 to 5 pound beef rump roast
1 can or bottle of beer
1 package of dry Good Season’s Italian dressing mix
1/2 to 1 jar of pepperoncinis with juice (pepperoncinis are usually near the olive and pickle section)

Put roast in the crock pot. Pour in can of beer. Pour dry dressing mix on roast. Pour in jar of pepperoncinis. Cook until tender: Low setting: 10 to 12 hours High setting: 5 to 6 hours
Shred extra roast for terrific sandwiches!

Crock Pot Lemon Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:44:00 GMT

Received from Kathy Sheaffer - Chillicothe, IL

4-6 pieces, boneless, skinless chicken ***
1 12-ounce can frozen lemonade concentrate
6 tablespoons catsup
6 tablespoons brown sugar
2 tablespoons white vinegar
2-4 tablespoons cornstarch
2-4 tablespoons cold water

Place chicken in crock pot. Mix concentrate, catsup, sugar and vinegar together. Pour over chicken. Cook on high 4-6 hours, until done. Turn off crock pot. Carefully transfer hot liquid to saucepan. (Leave chicken in crock to keep warm.) Mix cornstarch with cold water and add to hot liquid. Cook and stir until thickened.

Serve over hot instant rice.
Note: If you don’t need as much chicken, cut the recipe in half.

Crock Pot Roast

QuiltersRecipes — Thu, 02 Apr 2009 00:42:00 GMT

Received from Mary Ellen Seguin-Adomat

4 medium Idaho potatoes, not peeled, but scrubbed and cut into bite-size chunks
1 pound baby carrots
1 medium onion, sliced
4 oz. fresh mushrooms, sliced
1 teaspoon minced garlic
Your favorite seasoning
2.5-3 pound lean beef roast, trimmed of fat
1 can condensed golden mushroom soup

Mix first 6 ingredients in 6-quart crock pot. Lay roast on top. Spread soup over top of roast. Cook on high 5-6 hours, or on low 10-12 hours. When vegetables are fork-tender, remove roast. Thicken juices with a mixture of flour and water. Replace roast. Cook additional an 20-30 minutes on low heat.

Quick Crock Pot Roasted Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:40:00 GMT

Submitted by Anita Gerdes

The easiest & tastiest way to prepare chicken I just recently found: put 3-6 boneless chicken breasts into the crock pot, after spraying the inside of the pot with cooking spray. Season lightly w/season salt. Cook on High for 5-6 hours. It will be so soft and flaky, and tasty, you will hardly believe it! Use it in any dish that calls for chicken…serve with salad, with macaroni and cheese, with mashed potatoes or add Barbeque sauce on a bun….it really tastes wonderful and couldn’t be easier! I even freeze the broth that cooks out of the chicken, for future dishes.

Sweet and Sour Meatballs

QuiltersRecipes — Thu, 02 Apr 2009 00:39:00 GMT

Submitted by Nancy Owens

All you have to do is think about the crockpot in the morning and you will have a great dinner!

1/2 pkg. frozen meatballs (I usually do a 1/2 bag for home & a full bag for potlucks)
1 small bottle ketchup
1 20 oz bottle 7-Up (or any lemon-lime soda)

Pour meatballs in crock-pot, add ketchup (yes entire bottle) and 7-Up. Turn on low and forget it. At dinner time, cook a pot of rice, and serve meatballs over! I know this sounds crazy, but try it once. I have never had anyone not like it!

Crock Pot North Carolina Barbecue

QuiltersRecipes — Thu, 02 Apr 2009 00:15:00 GMT

Terri Sharpe, Sanford, NC

3-4 pound pork roast, Boston butt, or shoulder
3/4 cup apple cider vinegar
black pepper and salt
1-1 1/2 cups of your favorite barbecue sauce

Trim the excess fat from the roast. Season the bottom moderately with black pepper and salt. Place the roast in the crock pot. Pour vinegar over roast. Season the top moderately. Cook covered on low for 10-12 hours until roast is tender and falling apart.

When roast is done, discard cooking liquid. Shred meat into small pieces. Add barbecue sauce until meat is moist and stir thoroughly. Serve as main course or as sandwiches with additional barbecue sauce or hot sauce.

Kalua Pig

QuiltersRecipes — Thu, 02 Apr 2009 00:04:00 GMT

Sylvia Jacobus (Makanahele in Hawaiian),
Log Cabin Mercantile, Kent, WA

5-6 lb. pork roast
bottle of Liquid Smoke
Ice cream salt (or any coarse salt. I use Hawaiian salt, but I doubt you’ll be able to find it unless you’re in Hawaii.)
1/2 cup of water

Rub the pork roast with the Liquid Smoke, be generous. Then rub the roast with the coarse salt, covering it. Add a half cup of water to the crock pot, add the roast, pour some more Liquid Smoke on top of the roast, and sprinkle in another tablespoon or two of the coarse salt. Let cook on low for 15 hours in the crock pot.

Your result is authentic Kalua Pork only you didn’t have to fly to Hawaii and attend a luau. The pork should shred very easily. Place pork in a heap on a platter. Serve with a pot of rice, mmm.

Chicken Lickin’ Good Pork Chops

QuiltersRecipes — Thu, 02 Apr 2009 00:04:00 GMT

Judy Matthews, via email

This is the best recipie I have ever found for pork chops. They are so well done that you can cut them with a fork. And they are as the recipie indicates–finger lickin’ good!!!

6-8 lean pork chops, l inch thick
l 1/2 tsps dry mustard
1/2 tsp garlic powder
1/2 cup flour
1 1/2 tsp. salt
2 Tbls. oil
l 10 3/4-oz. can chicken and rice soup

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in Crock-Pot. Add can of soup. Cover and cook on Low 6-8 hrs. (High: 3-4 hrs.)

Slow-Cooked Shredded Pork

QuiltersRecipes — Thu, 02 Apr 2009 00:03:00 GMT

Submitted by Cyndy Kryder

1 pork sirloin roast
1 bottle Italian salad dressing
Salt and pepper to taste
Place pork in a slow cooker and pour salad dressing on top. Cook for 6 to 8 hours on low. Before serving, use two forks to shred pork into pieces. Season to taste with salt and pepper. Pile onto a crusty roll, add a tossed salad, and enjoy.