Crockery Cooking

Baby Back Ribs (Slow Cooker)

4 pounds pork baby back ribs
1/4 cup of barbecue sauce
1/3 cup dark brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar

Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.

75 recipes! Wow! Oh I want them all. I am going to make me a crockery cooking cook book! Thank you so much for them all, the chicken recipes as well, and more to come, Shadows!

Recipe Name: CROCKPOT NEW ENGLAND ROAST
Category: BEEF
Serves: 6

3 pounds roast
1 teaspo Salt
1/4 teaspo Pepper
2 Onions cut into quarters
1 Celery cut into 8 chunks
4 Carrot cut into quarters
1 Bay leaf
2 teaspo Vinegar
5 cups Water
1 Small wedged cabbage

Sauce :

3 tables Butter
1 tables Instant minced onion
2 tables Flour
1 1/2 cups Reserved beef broth
1 tables Prepared horseradish
1/2 teaspo Salt

Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done.

Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables.

All Day Slow Cooker Chicken

2 tablespoons frozen orange juice
2 cups chicken stock
1 teaspoon salt
1/4 teaspoons pepper
1/2 cups tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice
Remaining Ingredients
4 pounds chicken, breasts and thighs
1/4 pounds mushrooms, sliced
2 tablespoons margarine or butter
11 ounces mandarin orange , (1 can)
sections, drained
1/2 a medium-large bell
pepper, sliced lengthwise
1/4 teaspoons ground ginger
3 tablespoons cornstarch
1/4 cups cold milk
1/4 cups cold water

The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the slow cooker/Crock Pot and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slo cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.

Re-cover the slow cooker/Crock Pot and let simmer for 15 to 30 minutes unti serving. Serve with baby carrots, new potatoes or veggies of your choice.
Serves 6.

Recipe Name: CHEESY BRAT STEW FOR THE SLOW COOKER
Category: STEW
Serves: 6

6 bratwu links
browned
and cut into 1/2 inch slices
4 medium potatoes peeled and cubed
1 tables dried minced onion
1 (15 ounce) can green beans drained
1 small red bell pepper
seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of
mushroom soup
2/3 cup water

This is a delicious stew! Easy to make and wonderful to
eat. Great for those chilly days watching football games.
Prep Time: approx. 15 Minutes. Cook Time: approx. 3 Hours .
Ready in: approx. 3 Hours 15 Minutes. Makes 6 servings.

Place the bratwurst, potatoes, minced onion, green
beans, red pepper, Cheddar cheese, mushroom soup and water
into a slow cooker. Cover, and cook on medium for 3 hours,
or until potatoes are fork-tender.

Recipe Name: CROCKPOT HEARTY BEAN POT
Category: MAIN DISH
Serves: 8

1 Pound dried Navy or Great Northern Beans
1 Tsp. Vegetable Oil
2 Medium Onions, chopped
3/4 Cup Canadian-style Bacon, diced
6 Clove Garlic, minced
1 Tsp. dried Thyme
Dash of crushed Red Pepper
1/4 Cup Molasses or Maple Syrup
1/4 Cup Ketchup
2 Tblsp Worcestershire sauce
1 Tblsp Dry Mustard
3 Cup Water, boiling
2 Bay Leaves
2 Tblsp Cider Vinegar
Salt and Pepper to taste

Place the beans in a large bowl and cover with water to soak overnight, or for at least 8 hours.

Drain and rinse the soaked beans, discarding any anomalies; place them in a 3-1/2-quart stock pot.

In a large skillet over medium-high heat, warm the vegetable oil. Add the onions and the Canadian bacon. Cook, stirring often, until the onions are softened, usually about 5 minutes.

Add the garlic, thyme, and crushed red pepper to the mixture and stir in the skillet for about a minute more. Add the mixture to the beans in the crock pot.

Add the molasses or maple syrup to the crock pot. Pour in the ketchup, Worcestershire, and dry mustard. Stir to combine.

Add the boiling water to the crock pot. Add the bay leaves and cook on high, covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11 hours.

Remove the bay leaves from the cooked beans and season with a splash of vinegar, salt, and pepper.

Recipe Name: LOUISIANNA CHICKEN CREOLE
Category: 0
Serves: 4

3 Pound chicken thighs
1 Cup celery, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can tomatoes
1 ts garlic powder
1 ts sugar
1 ts Cajun seasoning
1/2 ts Paprika
salt & pepper to taste
Louisiana hot sauce to taste
2 Cup minute rice, cooked

Place chicken in bottom of crockpot.
Combine remaining ingredients (except
rice) & add to crockpot. Cook on high 4
to 5 hours or on low 7-8 hrs. Cook rice
according to package direction. Spoon
Creole Chicken over hot cooked rice.


Prep/CookTime : 2-5 hrs

Shadows, I have to tell you that I have made many of the recipes you have put in here and they have all been so wonderful! Many thanks!

You are welcome.

Here is another you might enjoy... works well with chicken too:

Recipe Name: RABBIT IN BLUE CHEESE AND MUSTARD SAUCE
Category: CROCKPOT
Serves: 2

1 rabbit (2 1/2 - 3 lbs) cut up
Freshly ground pepper
1 1/2 tsp dry thyme
1 1/2 tsp dry savory
1 dry bay leaf
1/4 cup dijon mustard
3 Tbsp dry white wine
1 Tbsp cornstarch
1/3 cup whipping cream
1/2 cup crumbled blue cheese

Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 - 8 1/2 hours).

Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.

And another offering:

Recipe Name: MARINATED CHICKEN AND PORK
Category: CROCKPOT
Serves: 6

3 lb chicken pieces
1 lb lean boneless pork cubed
1 cup dry red wine
1/2 tsp black pepper
3 cups beef broth (Campbell's)
2 cloves garlic crushed
3 tomato chopped
1/2 tsp rosemary
1 tsp salt

Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken, pork and marinade to cooker.

Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked. Serves 6.

Here's something to go with all that meat! This is from the Fix-It and Forget-It Cookbook, by Dawn Ranck and Phyllis Good, ISBN: 1-56148-317-6 Nothing but crockpot recipes! There are two other cookbooks in the series also. Notes in parenthesis added by me!

Corn Pudding

2 10-oz cans whole kernel corn with juice (or equivalent amt from 2 bigger cans)
2 15-oz cans creamed corn
2 boxes corn muffin mix (the little Jiffy Muffin ones)
1 stick (1/4th lb) margarine or butter (I prefer my cholesterol with fewer transfats,
so I use the real stuff)
8-oz sour cream

1. Combine all ingredients in crockpot.
2. Cover. Heat on low 2-3 hours until set.
This makes a soft spoonbread.

Note! Don't try to "hold" this too long, it will KEEP thickening until you have something that could be used to morter bricks!
For leftovers, the best thing to do is....Spray a loaf pan with Pam, and pack the leftovers in. Put in the fridge overnight. The next day, remove and slice the loaf. Dredge slices in flour, fry until golden, and serve with sausage gravy!

O'siyo,
~ Now this is what I'm talking about! Sound delicious so gotta make it this week~ I just love finding new ways of 'cookin'
~~Sty-U

Freekenney! I made this recipe and it was wonderful!

Thank you Rose! I do have to say every where I take these I am asked for the recipe.... !