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Yield: 4 Servings

3 c Cooked chicken, cut up
1/2 sm Onion, chopped
10 3/4 oz Can cream of chicken soup
1/2 c Mayonnaise
3 tb Flour
2 Stalks celery, sliced thin
10 oz Broccoli cut in 1" pieces
1/2 ts Curry powder
1 tb Lemon juice
Hot buttered noodles

Combine all ingredients except the noodles in a bowl. Lightly grease
the interior of the crockpot. Pour the mixture into the pot and
cover. Cook on low for 7 to 9 hours. Serve on hot buttered noodles
with the sauce spooned over.


Yield: 8 Servings

1 Broiler-fryer (3 to 3 1/2
-lb), cut up and skinned
2 md Carrots, peeled and chopped
1/2 c Chopped onion
2 Stalks celery, chopped
2 1/2 ts Salt (or less)
2 ts Dried parsley flakes
3/4 ts Dried marjoram leaves
1/2 ts Dried basil leaves
1/4 ts Poultry seasoning
1/4 ts Pepper
1 Bay leaf
2 qt Water
2 1/2 c Uncooked medium egg noodles
-(4 Oz)

Place the first 4 ingredients in a 3 1/2-quart slow cooker in the
order listed. Combine salt and the next 6 ingredients; sprinkle over
vegetables. Add 6 cups water; cover and cook on low setting for 8 to
10 hours. Remove chicken and bay leaf; add remaining 2 cups water.
Stir in noodles and cook, covered, on high setting for 20 minutes.
Meanwhile remove bones from chicken and cut chicken into bite-size
pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high
setting, covered or until noodles are tender.

Makes 3 1/4 quarts. Serves 8 to 10.


Recipe Books

Yield: 4 Servings

2 lb Beef top round steak; cut
-into 1/8" thick slices
1/4 c Onions; chopped
1 tb Brown sugar
2 ts Paprika
1 ts Oregano
1 ts Chili powder
1/4 ts Pepper
1/2 ts Salt
1 Bay leaf
2 cl Garlic; minced
1 c Ketchup
1/4 c Water
1 tb Vegetable oil
1/4 c Tarragon vinegar
1 tb Worcestershire sauce
2 dr Liquid smoke

Combine ingredients in slow cooker; cover. Cook on low for 4 to 6
hours, depending on how well done you want meat. Remove bay leaf
before serving. Serve by itself or on rolls.

To save time, use meat that has been cut up for stir fry. If you're
cutting your own, it's easier if the meat is slightly frozen when you
slice it.


Yield: 8 Servings

- Marne Parry PKKW92A
5 Shallots; thinly sliced
4 cl Garlic, minced
2 md Carrots; 1/4"slices
1/3 c Baked ham; chopped
1 Strip orange peel(1/2"x3")
1 Dry bay leaf
2 3/4 lb Lean, boneless beef chuck
-trimmed of fat; 1 1/2"cubes
1/4 c All-purpose flour
1/4 ts Each peppercorns, thyme
1/8 ts Ground cloves
1/2 ts Dry sage
2 tb Balsamic vinegar
3/4 c Dry red wine or beef broth
1/4 c Brandy (optional)
2 tb Flour blended w/ 2 tb butter
Chopped parsley

In a 3 quart or larger electric slow cooker, combine shallots,
garlic, carrots, ham, orange peel and bay leaf. Coata beef cubes with
the 1/4 cup flour; add to the cooker. Sprinkle with peppercorns,
thyme, cloves and sage. Drizzle with vinegar; pour in wine and
brandy (if used). Cover; cook at low setting until beef is very
tender when pierced (8-9 hrs).
Remove and discard bay leaf and orange peel from stew, then blend in
flour-butter mixture. Increase cooker heat setting to high; cover and
cook, stirring 2 or 3 times, until sauce is thickened (about 20 more
minutes). Season to taste with salt. Sprinkle with parsley. Makes
8-10 servings.
"Traditionally made in a deep pottery casserole, the rich French
beef stew known as daube translates nicely to a slow cooker. This
version is based on a Christmas Even specialty in Gascony, in
southwestern France."


Recipe Books

Yield: 6 Servings

2 lb Lean beef -- in 1-inch
1 Envelope sloppy joe
Seasoning mix
6 oz Tomato paste
1 c Celery -- coarsely sliced
1 Green pepper -- cut in
1/2 c Water
2 tb Vinegar

Place all ingredients in crockpot. Stir to mix. Cover and cook about
10 hours on low or 4 1/2 to 5 hours on high. Don't peek or stir till
near the end of cooking time.

Serve beef with hot cooked noodles or rice.

(This can also be cooked in a covered 2-quart casserole for 2 to 2 1/2
hours in a 325-degree oven.)


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