This is such a wonderful dish. It is great for company.
1 (2 1/4 oz) package dried beef
3-4 whole chicken breasts, halved and boned
6-8 slices bacon
1 (10 3/4 oz) can condensed cream of mushroom soup
1/4 cup sour cream mixed with 1/4 cup flour
Arrange dried beef on bottom of greased crockpot. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. Mix the soup and sour cream together; pour over chicken. Cover and cook on Low for 7-9 hours. Serve over hot buttered noodles.
2 pounds chicken parts
2 tablespoons oil
1 pound can tomatoes, cut up
1/2 cup chopped onion
1 large clove garlic, minced
2 chicken bouillon dissolved in 1 1/2 cups water
1/4 teaspoon tumeric
1/8 teaspoon pepper
1 bay leaf
10 oz. pkg. frozen peas
1 cup long-grain rice
1/3 cup sliced stuffed olives
Sprinkle chicken with salt, pepper and paprika; brown. Put all ingredients except peas, rice and olives in cooker. Stir to mix. Cover pot and cook on Low 6-8 hours or on High 3-4 hours. Add remaining ingredients. Cook on High 1-2 hours until rice is tender. Stir occasionally.
This dish is so good and easy. I can put this in the slow cooker in the morning and it is ready by the time I get home from work. The family loves it. The meat is so tender that it falls off the bone.
Cut the ribs up so they fit into the slow cooker. I usually like to cut them up into 2 ribs.
Salt and pepper the ribs. If you noticed I used quite a bit of pepper, that’s the way I like it.
Pour on your favorite barbeque sauce. I use up all the bottles that have just a little sauce left at the bottom of the jar that didn’t get used up for one reason or another. This is a great excuse to get rid of all those extra bottles in the refrigerator. Cook the ribs on low for 8 hours. I served mine with baked beans and corn.
This is one of the best recipes for stew and it is so easy!!
2 pounds stew meat that has been cut in 1 inch cubes
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove of garlic
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk of celery, sliced
2 teaspoons of Kitchen Bouquet
Place meat in crockpot. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10 to 12 hours. Stir stew before serving.
I don’t know what kind of virus has been going around lately but everyone in the family has it. I got a request from my youngest to make some Chicken Noodle Soup. I hear that chicken soup has natural antibiotics in it and that is why it makes you feel better. I don’t know if that is true or not but it is very comforting to eat homemade chicken soup. I like to cook it in the crockpot. The crockpot makes everything so much easier.
Cut up and skin a whole 3 1/2 to 4 pound chicken. Put it in the crockpot. Chop 3 carrots and 2 celery stalks. Add that to the crockpot. Chop 1 onion. (I cut the onion in wedges so it can be removed later. My family doesn’t like chewing onions but I wanted the flavor in the soup. )
Add 2 1/2 teaspoons of salt.
Add 2 teaspoons of dried parsley flakes.
Add 3/4 teaspoons of dried marjoram leaves.
Add 1/2 teaspoon of dried basil leaves.
Add 1/4 teaspoon of poultry seasoning
Add 1/4 teaspoon of pepper.
Add 1 bay leaf.
Add 6 cups of water and stir. Cover and cook on low for 10 hours.
This is what the soup looks like after cooking for 10 hours. mmmmm………..
Remove the chicken from the soup. Let the pieces cool off, then remove some of the meat and put it back in the soup. Our family doesn’t like a lot of meat in the soup especially after being sick. It’s mostly the broth part that they want to eat, so I freeze the rest of the meat.
Add 4 cups of water to the soup.
Turn crockpot to High. Add about 1 1/2 to 2 cups of egg noodles. Cook for 1 hour. It is ready to be eaten up!! Always seems to go good with saltine crackers too!! The ultimate comfort food when a person is sick!!!
Full Plate Thursday
Nothing is better than a good roast on a cold day. What makes it even better is cooking it in the crockpot. The smell of it cooking permeates the entire house and makes everyone hungry before it is even cooked! This recipe also makes a gravy along with it, that is good on the potatoes.
Put about a 3 pound chuck roast in your crockpot. If you have more than 4 people eating then you may want more than 3 pounds. We like to have some leftover to make sandwiches the next day.
Sprinkle the roast with one package of dry onion soup mix.
Spread one can of Cream of Mushroom soup on top of the roast.
Wash and cut up one pound of carrots. Put the carrots on top of the roast.
Wash and put red potatoes in on top of the roast. The number of potatoes depends on how many people you will be serving. Russet potatoes can also be added but they need to be cut into smaller pieces. Cook on low for 8 hours.
I like to serve this with some bread too. It is good for soaking up the gravy with.
6 medium chicken breasts (I put in 3 breasts for the size of my family)
Salt and Pepper
1/2 cup dry white wine, vermouth (optional)
1-10 3/4 oz. can condensed cream of mushroom soup
1-4 oz. can sliced mushrooms, drained
1 cup dairy sour cream mixed with 1/4 cup flour
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in Crock-pot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in Crock-pot. Sprinkle with paprika. Cover and cook on Low 7-9 hours. Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.
1-3 to 4 pound whole chicken
Salt, pepper, paprika to taste
1 large onion, chopped
1 small green pepper, chopped
2 small garlic cloves, minced
1-2 oz. jar pimiento, diced
1/4 to 1/2 teaspoon chili powder
2 bouillon cubes
1/4 to 1/2 pound precooked pork sausages or 1 cup diced ham
1-28 oz. can tomatoes
1 cup raw rice (converted)
1-10 oz. package frozen peas, thawed
Season chicken pieces with salt, pepper and paprika. Put all ingredients except rice and peas in Crock-pot. Cover and cook on Low 8 to 10 hours. Turn to High 1 to 2 hours before serving. Add rice and peas. Cover and continue cooking on High until rice is tender. Stir occasionally.
6-8 slices of ham
8-10 medium potatoes, pared and thinly sliced
2 onions, peeled and thinly sliced
Salt and pepper to taste
1 cup grated Cheddar or American cheese
1-10 3/4 oz. can cream of celery or mushroom soup
Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes, and onions in Crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on Low 8-10 hours.