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Having Sloppy Joes on Halloween is a family tradition in my house - Here is you final Crocktober recipe!
Crockpot Sloppy Joes
2 pounds lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup ketchup
1/2 bell pepper, seeded and chopped
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons prepared mustard
2 tablespoons cider vinegar
1 1/2 teaspoons chili powder
In a heavy skillet, brown ground beef with onion and garlic. Drain off excess fat.
Combine ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder in slow cooker. Stir in ground beef mixture. Cover and cook on LOW setting for 5 to 7 hours. Serve spooned over hamburger buns, with a of tots or French fries. I also enjoy melting some cheese on top!
Dug into the Crocktober Hall of Fame for this one - the BEST recipe EVER!
Crockpot Chicken and Corn Chowder
2 tablespoons butter
1 1/2 lbs chicken tenders, cut into cubes
1/2 cup chopped up onion
2 ribs celery, sliced
2 small carrots, chopped up
2 cups frozen corn kernels
2 cans cream of potato soup
1 1/2 cups chicken broth
1 teaspoon dried dill seeds
1/2 cup half and half
In a large skillet, melt the butter; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and cook for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low 5 to 6 hours. During the last 10 minutes, stir in the half and half.
1 cup of quinoa (I used Bob’s Red Mill)
1/2 cup of Seasonal Coffee-mate Warm Cinnamon Sugar Cookie *
1/2 cup low-fat milk
1 cup water
1 1/2 banana (past ripe)
2 tablespoons chopped walnuts
3 tablespoons brown sugar
1 1/2 tablespoons butter, melted
1/2 teaspoon vanilla extract
*NOTE! If you can’t find that kind of creamer or you’d prefer to use something else, substitute light cream and add about 1 – 1/2 tablespoons cinnamon.
1 large green pepper, chopped
1 lb. red potatoes (about 3), very thinly sliced
1 tsp. paprika
8 small bone-in chicken thighs (2 lb.), skin removed
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1 Tbsp. Worcestershire sauce
1/4 cup chopped fresh parsley
PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.
6 Pork Chops
1 Medium onion sliced
1 Can condensed cream of celery soup
1/4 C. water
Pepper, to taste
Dry boxed stuffing mix, optional, see instructions
Place chops in crockpot. Cover with sliced onions, condensed soup and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.
1 pound sausage (I used Aidells chicken with artichoke and garlic)
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 T dried parsley flakes
1 T brown sugar
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp black pepper
1/3 cup chicken broth
If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot
Otherwise, dump all the ingredients into the crock, and stir well
Cover and cook on low for 5-7 hours, or on high for 3-4
Thanks to crockpot365.blogspot.com for this Fall favorite!
1½ cups Quinoa
3 cups chicken or vegetable stock
1 small onion, chopped
1 tablespoon olive oil
1 medium sweet red pepper, chopped
1 small carrot, chopped
1 cup Fresh green beans chopped
2 garlic cloves, minced
1 teaspoon fresh cilantro or basil (depending on your taste)
¼ teaspoon pepper
1. Rinse Quinoa
2. Dump it into the crock pot. (I used 6 quart)
3. Add 1 tablespoon of olive oil to coat.
4. Stir in broth, veggies, pepper and garlic. Reserve cilantro for before serving.
5. Cover and cook on low for 4-6 hours, or on high for 2-4.
6. The quinoa is done when you can fluff it with a fork and it is tender. Liquid should be absorbed into quinoa.
7. Top with fresh cilantro and serve.
8. You can mix in garbanzo beans or black beans (or grilled chicken of you're a guy) to add protein to this dish and turn it into a meal
Thanks to momswithcrockpots.com for this healthy little pot of joy and goodness!
1/2 cup of steel cut oats
2 cups of unsweetened vanilla-flavored almond milk
1/2 cup pumpkin puree
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground allspice
pinch of ground cloves
agave nectar, for serving
chopped pecans, for serving
(Doubled this recipe for my 5 quart as the recipe is for a 2 qt)
The night before oil/spray coat with Pam or other non-stick spray the crockery of a 1 1/2 – 2 quart Crock Pot. Combine the oats, milk, pumpkin, cinnamon, allspice and cloves in the slow cooker. Cook on LOW for 6 – 8 hours.
In the morning stir the oatmeal to get a consistent texture. Serve in bowls topped with agave nectar and pecans.