Abigail's Easy Crockpot Recipes

Find fast and easy recipes for the Crockpot, here. Find crockpot Chicken recipes, beef recipes, a crockpot banana bread and more easy crockpot recipes, convenient and economical meals.
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Easy Chicken Cacciatore Recipe

Yield: 4 Servings

2 md Onions; sliced thin
3 lb Chicken; cut up
2 Cloves garlic; minced
1 c Tomatoes; 16 oz
1 ts Salt
1/4 ts Pepper
1 1/2 ts Dried oregano; crushed
1/2 ts Dried basil; crushed
1 Bay leaf
1/4 c Dry white wine
Cooked spaghetti

Place onions in crockpot. On top of onions, place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours.

Serve chicken with its sauce on spaghetti which you have prepared.

Very Easy Italian Pot Roast Recipe

Yield: 6 Servings

4 lb Beef chuck roast
1 1/2 oz Pkg. spaghetti sauce mix
Salt and pepper
2 Tomatoes, chopped

Sprinkle pot roast with salt and pepper and then dry spaghetti seasoning mix. Place in crock pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender. Remove from crockpot and let stand 5 minutes.

Slice and serve on hot spaghetti, spoon sauce over all.

Easy Meatloaf In Crockpot

Yield: 6 Servings

1/2 c Whole milk
2 Slices white bread
1 1/2 lb Ground beef
2 Eggs
1 sm Onion, peeled
1 1/2 ts Salt
1/2 ts Pepper
1 ts Dry mustard
12 oz Whole tomatoes canned

Place the milk and the bread in a large mixing bowl and let stand until the bread has absorbed all of the milk. Break the bread into crumbs. Beat the ground beef into the crumbs until well mixed.

Make a hollow in the center of the meat and break the eggs into it. Beat the eggs, then grate the onion into the eggs.

Add salt, pepper and mustard. Beat the eggs into the beef. Shape into a round cake and place in the crockpot. Drain the tomatoes, and place them on the meat. Cover and cook on low for 5 to 7 hours.

Uncover the pot and turn heat to high and bubble away some of the sauce until it thickens. Serve this recipe hot.

Crockpot Recipe Vegetable Soup

Yield: 8 Servings

1 Chopped onion
2 md Chopped Potatoes
3 cn Chicken Broth
14 oz Can Whole Tomatoes. (Drain)
1 lg Can V-8 Juice
2 Stalks Celery, chopped
1 c Chopped Spinach
1/2 ts Salt & Pepper
1 ts Dried Basil
1/2 ts Dried Thyme
1 tb Butter
2 Sliced Carrots
4 c Water
ds Red Pepper Flakes

Cook overnight in the crockpot.

Crock-Pot Pumpkin Bread

Yield: 2 loaves

1 c All purpose flour
1 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 c Brown sugar, firmly packed
2 tb Vegetable oil
2 Eggs
3/4 c Pumpkin (canned)
4 tb Chopped raisins

In small bowl combine flour, baking powder and pumpkin pie spice; set aside. In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in raisins.

Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil. Cover and cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean.

Remove jars from cooker, cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. This recipe makes 2 loaves.

CAUTION: USE ONLY JARS MADE FOR CANNING

Crockpot Banana Bread

Yield: 8 Servings

1 3/4 c Flour
2 ts Baking powder
1/4 ts Baking Soda
1/2 ts Salt
1/3 c Shortening
1/3 c Honey
2 Eggs, well beaten
2 To 3 Bananas, mashed
1/2 c Walnuts, chopped

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.

Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the crockpot.

Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.



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