Barley Veggie Soup with Beef

This was really good. (Even though it was 102 today . . . )

1 pound ground beef, cooked
1 onion, minced
4 carrots, minced
3 celery ribs, thinly sliced
1 cup barley
1 (28 ounce) can diced tomatoes
2 cups water
3 (10 ounce) cans beef broth
1 (10.75 ounce) can condensed tomato soup
1 teaspoon minced garlic
a little seasoning salt

Cooked in the crock pot all day on low.

Tortilla Soup

In the crock pot on low for four hours:

2 cups diced cooked turkey or chicken or ground beef
1 can diced tomatoes
1 large can enchilada sauce
1 diced onion
1 can of diced green chilies
2 t diced garlic
4 cups water
1 T chicken boullion
1 bag frozen corn

Crush tortilla chips over the top before serving.

White Bean Stew

In the crock pot, on low for about 3 hours:

3 cups cooked, diced chicken
2 cups chicken broth
2 cups shredded carrots
2 cans white beans, rinsed and drained, with one can mashed
some seasoning salt
a little brown rice

Chicken Burritos

Put in the crock pot on low:

two still-frozen chicken breasts
a cup or salsa or a can of diced tomatoes
some Ranch salad dressing

Serve in burritos with rice and cheese.

Split Pea Soup

I'd never eaten split pea soup before, but I absolutely loved it--one of my all-time favorite soups now.

Put in crock-pot on high for five hours:

1 lb. dried split peas
2 c diced onions
1.5 c diced carrots
1 c diced celery
2 t garlic
1/2 t pepper
3 chicken bouillion cubes
7 cups of water
2 cups of diced ham

I added a little seasoning salt, too.

Mulligatawny Soup

In the crock pot:

7 cups of broth
2 diced apples
1 can of diced tomatoes
1 onion
5 stalks of celery
2 T butter
3 diced carrots
3 cups diced chicken

In a cup, mix 1/4c flour with 3T curry powder. Add enough water to make a paste and then add to the crock pot.

Cook on low for many hours.

Serve over rice.

Beef Roast

Put in crock pot:

a big old chunk of beef
one can of cola
4 t beef boullion cubes
8 t onion flakes
1/4 t pepper
1 t garlic

Cook until an internal temperature of 165. (I love the probe on my crock pot!)

Pasta Fagioli

In the crockpot:

one pound cooked ground beef
20 oz. water
1 cube of beef boullion
three diced carrots
one can of Italian-style diced tomatoes
half a can of spaghetti sauce
one can of white beans
one can of red beans

When cooked, add a little pasta to each bowl.

Shepherd's Pie

This is a childhood favorite.

(1) I make mashed potatoes by cooking five pounds of potatoes (skin on) in the crock pot in a half-inch of water on low for six hours, then cutting them in half and scooping out the middle. I add a lump of butter, some milk, Ranch dressing, and salt. I leave some unmashed chunks of potato.

(2) Brown a pound of ground beef and mix in a packet of onion soup mix.

(3) In a lasanga pan, layer ground beef, 1/2 c water, a bag of thawed frozen mixed vegetables, and the mashed potatoes. Spray the top with cooking spray.

(4) Bake in a 300 degree oven for about an hour.

Creamy Turkey (or Chicken) Soup

Into crockpot:

leftover dark turkey
celery
green onion including white part
one can pureed white beans
carrots
corn
28 oz. chicken broth
milk
lemon juice
salt and season salt
2 T butter
2 c cooked brown rice

Honeyed Lentils

We loved this. If you added spicy sausage and served it over rice, it would be a great complete meal. (Tonight we had it as a side dish.) I adapted the recipe from A Year of Crock Potting.

--1 1/2 cups lentils
--3 cups water
--1/2 red onion, diced
--1 can garbanzo beans
--1/2 cup shredded carrot
--1 tsp salt
--1 tsp mustard
--1/4 tsp ginger
--2 T soy sauce
--1/3 cup honey

Cook on low for a few hours.

Taco Soup

Put in slow cooker:

1 pound cooked ground beef
1 can chili-ready diced tomatoes
1 handful dry pinto beans
1/2 bag frozen corn
1 diced onion
1 can enchilada sauce
2 cups of water
1 can chopped green chilies
garlic


Cook on low for 8 hours. After filling a bowl, stir in one spoonful of sour cream.

Easy Chicken

Not entirely sure this counts as a recipe, but . . .

. . . put three still-frozen chicken breasts in the crockpot along with half a bottle of salad dressing. Cook on high for five hours. Remove chicken, stir in a bag of frozen vegetables, and cook for about a half hour. Serve over rice.

Buffalo Wing Soup

This is modified from A Year of Crockpotting, which is a really fun blog:

-2 cups cubed chicken
--1/2 yellow onion, chopped
--3 stalks celery, chopped
--1/4 cup unsalted butter
--1/4 cup flour
--2 cups 1% milk
--3/4 cup chicken broth
--4 oz Velveeta
--1/2 cup hot wing sauce

Mix melted butter and flour. Put everything in crockpot on low for 8 hours.

African Chicken

Ingredients

* 4 each chicken drumsticks and thighs (about 21/2 lb)
* 2 cans (14 1/2 oz each) petite cut diced tomatoes with zesty jalapeños
* 1/2 cup creamy peanut butter


Cooking Instructions

Remove skin from chicken by grasping it with paper towels and pulling it off.

Mix all ingredients in a 3-qt or larger slow-cooker. Cover and cook on high 4 to 5 hours or low 7 to 9 hours until chicken is tender.

Carefully lift chicken (it’s fall-off-the-bone tender) onto serving plates, spoon on sauce and garnish with chopped cilantro, if desired.

Chili

This is from Allrecipes. Sometimes I brown the beef and then put it in the crockpot.

INGREDIENTS

* 2 pounds ground beef
* 2 onions, chopped
* 4 cloves garlic, minced
* 2 tablespoons chili powder
* 2 teaspoons salt
* 4 (14.5 ounce) cans stewed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (15 ounce) can kidney beans, drained and rinsed

DIRECTIONS

1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
3. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.