Crockpot Peanut Chicken

If you like peanuts and you like chicken, this crockpot recipe is for you.

Peanut Chicken


1/4 cup peanut butter
2 Tbs chopped peanuts
2 Tbs soy sauce
1 Tbs minced onions
1 Tbs minced parsley
1 clove garlic -- crushed
Several drops of red pepper sauce
1/8 tsp ground ginger
4 whole chicken breasts -- skinned & boned

2 Tbs soy sauce
2 Tbs honey
1 Tbs melted butter
1 10 1/2 ounce chicken broth
1 Tbs cornstarch

Mix peanut butter, peanuts, 2 tbs soy sauce, onion, parsley, garlic, pepper sauce, and ginger. Spread on inside of each chicken breast. Fold in half; close with small skewer or a toothpick. Place in slow-cooking pot.

Mix remaining 2 tbs soy sauce with honey, butter, and broth; pour over chicken. Cover and cook on low for 4 to 5 hours. Remove chicken from pot. Turn control to high. Dissolve cornstarch in small amount of cold water; stir into sauce. Cook on high for about 15 minutes. Spoon sauce on chicken and serve.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Meatloaf

Here is a wonderful recipe for crockpot meatloaf.

Crockpot Meatloaf

2 1/2 lbs ground beef, extra lean
1 onion, minced
1 clove garlic, minced
1 cup mushrooms, minced
1 cup summer squash, shredded
1 cup carrots, shredded
1/2 tsp pepper
1 can tomato or cream of mushroom soup
1 1/2 cup bread crumbs or cracker crumbs
1 1/2 cup milk

Soak bread or cracker crumbs in milk. Mix meat, seasonings and soaked crumbs thoroughly. Make meat mixture into loaf and pour the soup over top. Bake in crock pot 10 to 12 hours on low. If using oven, bake at 350 degrees for 1 1/2 hours.

I added the vegetables, and no one complained! If you have a food processor, make the cracker or bread crumbs with the metal blade first, add them to the milk, then use the shredding blade to shred the vegetables.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Macaroni Casserole

Here's a crockpot recipe for macaroni casserole.

Macaroni Casserole

2 lb ground beef
1 cup onion -- chopped
1 1/2 cup water
1 clove garlic -- minced
1/4 cup green pepper -- chopped
2 can tomatoes -- chopped, 1lb ea
1 cup tomato juice
Salt and pepper
1/2 tsp oregano
2 cup macaroni -- uncooked

Brown the meat, onion, green pepper, garlic and drain. Combine tomatoes, juice and the drained meat mixture. Stir in the seasonings. Mix well and place in crockpot and cook low for 6 to 8 hours. Stir in uncooked macaroni and cook 2 to 3 hours more.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Spicy Red Beans

These red beans will spice up your crockpot any day.

Spicy Red Beans

1 lb. red, white, & black beans (or any combo you like)
1 onion, chopped
2 bay leaves
2 whole jalapeno peppers
2 whole banana peppers
1/2 teaspoon cayenne pepper
2 Tbs parsley
1 Tbs basil
3 cloves garlic
1 Tbs black pepper
1/2 tsp curry powder
1 Tbs gumbo file
1 can beer (dark, preferably)
2 Tbs red wine vinegar
1/2 tspTabasco

Dump everything except the onion into a crock pot or large pot, and let sit for 6-24 hours. Add the chopped onion and put heat on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered.

Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you're going to be out of the house, put the crock pot on low, and make sure you've got an extra 2" of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house).

If you don't like things *spicy*, either don't add the jalapeno and banana peppers, or remove them after an hour or two. If you like 'em hot, chop the peppers up about an hour before serving and continue to cook.

This is great as-is; serve with cornbread and enjoy! I always make 2 lbs, and use half for baked beans.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Shredded Beef Tacos

Tacos in your crockpot coming right up!

Shredded Beef Tacos

1-1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 package taco seasoning mix
10 ounces taco sauce
1 can diced green chilies
1 package taco shells

Toppings: shredded cheese, lettuce, tomato, sour cream. Place beef and onion in slow cooker. Combine water and seasoning mix in a small bowl. Pour over beef and onion. Cook on LOW for 6-8 hours or until tender. Remove meat to cutting board: shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chilies. Fill warmed taco shells with beef mixture. Top with lettuce, tomato, cheese, and sour cream. Enjoy!

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Corned Beef and Cabbage

Ready for something Irish? This corned beef crockpot recipe will bring out the paddy in all of us...

Solomon's Corned Beef and Cabbage

Courtesy of Harv Solomon

3 carrots, cut into 1-inch pieces
2 lb corned beef brisket
3 onions, cut into quarters
1 head of cabbage, cut into wedges
1/2 tsp garlic powder
1 tsp sugar
1 cup water
1 tsp salt

Place carrots into bottom of crock pot. Add corned beef brisket and onions. Mix together water, sugar, garlic powder, and salt. Pour into crock pot. Cover and cook on low heat for 8 to 10 hours. Add cabbage wedges to crock pot and push down into liquid. Turn crock pot on high and cook 3 more hours.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Hot Fruit Dessert

Here's a dessert recipe for your crockpot.

Hot Fruit Dessert

3 grapefruit, peeled and sectioned
1 can (11 oz) mandarin orange sections, well-drained
1 can (16 oz) fruit cocktail, well-drained
1 can (20 oz) pineapple chunks, well-drained
1 can (16 oz) sliced peaches, well-drained
3 bananas, sliced
1 Tbs lemon juice
1 can (21 oz) cherry pie filling

Place all ingredients in your crockpot. Toss gently. Cover and cook on low about 4 hours. Makes about 2 quarts.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Chicken in Wine

A bottle of red, a bottle of white... wine and chicken and scenes from an Italian restaurant.

Chicken in Wine

3 lbs chicken parts, preferably breasts and thighs
Salt and pepper to taste
2 Tbs butter
1 med. onion, sliced
1 can (4 oz.) sliced mushrooms, drained (I use fresh
ones)
1/2 cup dry sherry
1 tsp Italian seasoning
Fluffy rice

Rinse chicken parts and pat dry. Season chicken lightly with salt and pepper. In skillet, melt butter and quickly brown chicken parts; remove with slotted spoon and place in crockpot. Saute onion and mushrooms in skillet. Add sherry to skillet and stir, scraping to remove brown particles. Pour contents of skillet into crockpot over chicken. Sprinkle with Italian seasoning. Cover and cook on low for 8-10 hrs. or 3-4 hrs. on high. Serve chicken over fluffy rice and spoon sauce over top. Serves 4-6.

Josh Day
Crockpot Crazy, Editor
http://crockpotrecipes101.com

Crockpot Pot Roast

Crockpot roast, anyone?

Bavarian Pot Roast

3-4 lbs beef arm pot roast
1 tsp vegetable oil
1 1/2 tsps salt
1/8 tsp pepper
1/2 tsp ground ginger
3 whole cloves
4 medium apples, cored and quartered
1 small onion -- sliced
1/2 cup apple juice
3-4 Tbs flour
3-4 Tbs water

Wipe roast well and trim off all excess fat. Lightly rub top of meat with oil. Dust meat with salt, pepper and ginger. Insert cloves in meat. Place apples and onions in the bottom of the crockpot and put the roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a low setting for 8 to 12 hours. Remove the roast and apples to a warm platter when fully cooked. Turn the crockpot to High setting. Make a smooth paste with the flour and water and stir the paste into the crockpot. Cover and cook until thickened. Pour gravy over roast when serving. Makes about 6 to 8 good sized servings.

Psst... Sign up for Dr. Whisnant's twelve free beef recipes and learn how to win free grass-fed steaks at http://neatfacts.com/beef.htm

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com/

Crockpot Pecan Sweet Potatoes

Here's a recipe for sweet potatoes.

Coconut-Pecan Sweet Potatoes

2 lb sweet potatoes, peeled and shredded
1/3 cup brown sugar, packed
1/4 cup melted butter
1/4 cup coconut
1/4 cup broken pecans, toasted
1/4 tsp ground cinnamon
1/4 tsp coconut flavoring
1/4 tsp vanilla
Toasted coconut -- optional

In a slow cooker, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com/

Crockpot Turkey Recipe

It's about as far from Thanksgiving as you can get, but who says you can't have a delicious turkey recipe for your crockpot in early April?

Moist and Tender Turkey with Gravy

1 (15-ounce) can chicken broth
2 cups water
2 stalks celery, cut into large pieces
1 medium onion
1/4 cup butter
1/2 to 1 teaspoon favorite seasoning
1 (4- to 6-pound) turkey breast, thawed
1/4 cup of shake-and-blend flour
1/2 cup cold water

In your crockpot, combine broth, water, celery, onion, butter and seasoning. Heat on high until it simmers. Add turkey, breast-side down, cover and cook on high for 4 to 6 hours. Turkey is done when the temperature reaches 180 degrees.

When turkey is cooked, remove from crockpot and let stand for 10 minutes before slicing.
Meanwhile, to prepare gravy, strain vegetables, and put broth into a large nonstick skillet. Heat to boiling. Mix shake-and-blend flour with cold water and stir until flour is dissolved. Pour flour mixture into broth and heat, stirring constantly, until gravy is thick and bubbly. Serve with hot sliced turkey.

Makes 10 servings.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com/

Dried Fruit Cake

Here's a crockpot reciped for fruit cake.

Dried Fruit Cake

1/2 cup butter, melted
2 eggs
1 1/2 cups packed brown sugar
1 Tbs vanilla extract
4 tsp ground cinnamon
1 tsp grated nutmeg
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups packed shredded zucchini
1 1/2 cups coarsely chopped walnuts
1 1/2 cups chopped dried apricots
1 cup raisins
1/4 cup brandy

In a large bowl, beat together the butter, eggs, brown sugar, vanilla, cinnamon, and nutmeg until well blended. Stir in the flour, baking soda, baking powder, and salt until mixed. Add the zucchini, walnuts, apricots, and raisins and blend well. Scrape the batter into a buttered 3 1/2-quart electric slow cooker. Cover and cook on the high heat setting 2 1/2 to 3 hours, or until a cake tester inserted in the center comes out clean. Remove the lid. Carefully, using potholders or mitts, remove the ceramic liner from the slow cooker and place on a rack. Sprinkle the brandy over the top and around the edges of the warm cake. Let stand until almost cool. To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, lift out the cake in one piece. Let cool completely. To store, wrap the cake well in plastic wrap and then in foil. Refrigerate up to 1 week or freeze up to 3 months.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com