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Tag Archives: Crockpot

Melt in your mouth Crockpot pork loin

There are only three ingredients required for this simple crock pot pork loin. Prepare it shredded in the slow cooker with BBQ sauce. Low carb and keto friendly!

Crockpot pork loin

Ingredients

3-5 pound Pork loin

BBQ Rub

Stubb’s Barbecue sauce

Directions

Place the meat onto a sheet of parchment paper or a cutting board. Next, cover with BBQ rub and rub into the pork.  Flip to the other side and repeat. Then put the meat into your crockpot. Place the crockpot lid and cook on high for four hours or low for eight hours. When finished cooking, shred the pork directly in the crock pot.  Top with BBQ sauce and serve.

Source Low Carb with Jennifer

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Sweet and fruity pork chops

This sweet and tangy sauce complements the tender pork beautifully. Serve with rice and a green vegetable or a fruit salad for an excellent meal.

Orange and Apricot Pork Chops

Ingredients

4-10 bone-in pork chops

1 tsp. Seasoned salt

1/4 tsp. White pepper

1 tsp paprika

1/2 C. Butter

2 onions, chopped

1 C. Orange marmalade

1 C. Apricot preserves

1 C. golden raisins

1/2 C. Honey

1/2 C. Mustard

1 tsp. Orange peel

Directions

1. Sprinkle pork chops with seasoned salt, pepper, and paprika. In a large skillet over medium heat melt the butter. Add the pork chops; brown on both sides about four-five minutes total.

2. Remove pork chops to a 6-to-7-quart slow cooker. Add onions to drippings remaining in pan; cook and stir for four minutes to loosen up the pan drippings, until onions are crisp-tender. Add to your slow cooker.

3. In a medium bowl, combine all remaining ingredients and stir well. Add to the slow cooker. Cover and cook on low for seven-nine hours or until pork registers 155°F and is tender.

Source Church Potluck Best loved slow cooker and casserole recipes

Paleo Friendly Sausage and Peppers

A super easy crockpot sausage and peppers recipe! Low carb, paleo, healthy but hearty. These ten-minute prep Crock Pot sausage and peppers make one of the best slow cooker sausage recipes that your family will enjoy!

Slow Cooker Sausage and Peppers

Ingredients

1.5 pounds Kielbasa sausages (about 8 sausages)

1 Tbsp. Olive Oil

3 medium Bell peppers (sliced – I used one yellow, one red, and one green)

2 medium White onions (sliced)

Marinara sauce

1 Tbsp. Olive oil

1/2 Tbsp. Italian seasoning

8 ounces Crushed tomatoes

1/2 tsp Sea salt

Directions

1. Heat the oil in n a large skillet over high heat. Brown the sausages for one to two minutes per side.

2. Slice the peppers and onions and place in the bottom of the slow cooker. Season lightly with sea salt. Top with browned sausages. Set the slow cooker to low and cook for five to six hours.

3. Make the marinara by heating the olive oil of medium low heat. Stir in the Italian seasoning and toast for just a few seconds. Stir in the tomatoes and simmer until hot. Season with salt to taste.

Source Wicked Spatula

Sweet ‘N’ Tangy Pot Roast

I made this roast for the first time, and I admit that I was slightly nervous about the outcome. But, after tossing the meat into the slow cooker and waiting for several hours. I took a bite of the meat, and I instantly fell in love with this recipe. It felt like my mouth was having a party.

Cook this incredibly easy melt in your mouth delicious pot roast. I promise you and your family will not be disappointed.

Slow Cooker Sweet ‘N’ Tangy Pot Roast

Ingredients

1 boneless beef chuck roast (Mine was about four pounds)

1/2 tsp. salt

1/2 tsp. Pepper

1 C. Water

1 C. Ketchup

1/4 C. Red wine or beef broth

1 envelope brown gravy mix

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1/8 tsp. Garlic powder

3 Tbsp. Flour

1/4 C. Water

Directions

1. Cut the meat in half and place in a 5-quart slow cooker. Season with salt pepper. In a small bowl stir together the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over the meat.

2. Cover and cook on low for nine-ten hours or until the meat is tender. Combine the flour and water until smooth. Stir into the slow cooker. Cover and cook on HIGH for thirty minutes or until the gravy is thickened. Remove the meat from the slow cooker. Slice and serve with the gravy.

Source Taste of Home: Church Suppers

No stovetop required green beans

Give yourself and your stovetop a day off by making these easy and delicious green beans on the counter top in your slow cooker! This is an excellent dish to prepare for the upcoming holidays.

Crockpot Green Beans

Ingredients

1 medium yellow onion diced

2 cloves garlic minced

1 Tbsp olive oil

2 lbs fresh green beans or frozen, washed and trimmed if using fresh

1 (14.5 oz) chicken broth canned

Salt & Pepper, to taste

Directions

1. In a medium saucepan over medium-high heat saute the onions and garlic in the butter. Saute onions and garlic in butter until the onions turn translucent. About seven to ten minutes.

2. In the bottom of a 4-quart or larger slow cooker, add the green beans, sauteed onions and garlic and the chicken broth. Cover and cook on LOW for four to five hours. Season with salt and pepper to taste and enjoy!

Source Crockpot Ladies

Skinny Vegetarian Chili

Outsmart the picky eaters in your family by serving them this healthy and full of flavor Vegetarian Chili. This recipe is so tasty that I practically forgot it was meatless. I am certain that your family will enjoy this dish without even realizing that it’s meatless. As beans is the substitute for meat in this chili which adds fiber, and at under 300 calories per serving, you can give yourself some leeway by adding your favorite toppings.

Slow Cooker Vegetarian Mexican Chili

Ingredients

2 15-ounce cans Ro-Tel® Original Diced Tomatoes & Green Chilies

1 15-ounce can diced tomatoes

1 16-ounce cans Bush’s® Chili Beans,

1 15-ounce can Goya black beans

12-ounces frozen yellow corn

1 small onion, diced

1 green bell pepper, diced

1 4.5-ounce can diced green chilies

1 Tbsp chili powder

1 tsp cumin

½ tsp onion powder

½ -1/4 tsp crushed red pepper flakes

1 Tbsp cilantro, fresh or dried

⅛ tsp black pepper

Optional toppings

Onions

Sour Cream

Cheese

Tortilla chips

Directions

1. Add all of the ingredients to a 6-quart insert crock pot and stir until well combined.

2. Cook on LOW for eight hours or on HIGH for four hours. Serve hot with your favorite toppings.

Source Skinny Mom

True comfort food at it’s greatest

When I think of the comfort foods Sloppy Joes and Tater Tots my mouth begins to water. Mmm…yummy, my mouth is watering right now just thinking about those two. I realize they are unhealthy but they are out of this world true comfort food.

Here’s a savory casserole that
you seriously can’t go with as it has tater tots and sloppy Joes all wrapped into one dish. It’s quick and easy to prepare. Did I mention that it’s pure comfort food? Your family will certainly LOVE this recipe! What more could you want?

Crock Pot Tater Tot Sloppy Joe Casserole Recipe

Ingredients

1 lb. ground beef or turkey
½ onion, diced
1 c tomato sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 tsp mustard
2 tsp garlic, minced
1 tsp pepper
1 tsp salt
1 can red kidney beans, optional
1 cup cheddar cheese, shredded
1 bag tater tots, frozen

Directions

1. In a large skillet heat two tablespoons of olive oil over medium high heat. Once the oil is hot place the meat, onion, garlic, pepper and salt into the skillet, stirring occasionally until meat is fully cooked. Once the meat is cooked remove from heat drain and the fat. Return it to the stove.

2.. Add tomato sauce, Worcestershire sauce, ketchup, and mustard to the beef mixture. Mix well. Add the kidney beans, if desired.

4. Spray the inside bowl of the slow cooker with non-stick spray or line with parchment paper. Pour a layer of tater tots onto the bottom of the bowl. Cover with the beef mixture. Place another layer of tater tots on top of the beef mixture.

5. Cover and Cook on LOW for eight hours or on HIGH for four hours. In the last thirty minutes of cooking, remove the lid and sprinkle on the cheese. Replace lid and continue cooking until the cheese is melted and gooey.

Serve with a dollop of sour cream or ketchup if you desire.

Source Tammilee Tips

Buffalo Chicken and Tater Casserole

Buffalo Chicken and Potato Casserole

Ingredients

3 lb red potatoes, washed and cubed
2 lb boneless, skinless chicken breasts, cubed
1/2 lb bacon (about six thick slices), cooked until crisp and diced 4 green onions, thinly sliced
6 garlic cloves, minced
1 Tbsp paprika
1/4 tsp ground black pepper
1/3 C prepared buffalo wing sauce (I love Frank’s)
2 C shredded mozzarella cheese

Directions

Grab your 6-quart slow cooker. Place the potatoes into the insert, and add the chicken. Add the bacon, green onions, garlic, paprika, and pepper. Stir in the buffalo wing sauce, and top with the cheese. Cover, and cook on low for seven hours, or until the potatoes have reached the desired tenderness.

Source 365 Slow Cooker Suppers

A weeks worth of cooking 

I haven’t been cooking as much lately. Totally missed giving you a summary first week in June so I’ll try to bring you up to date this week!

On Friday the Second – I prepared Crockpot Cheeseburger Soup. This Cheeseburger Soup recipe is true comfort food. It’s a creamy and cheesy soup that is loaded with pure deliciousness. It will certainly be a new family favorite in no time at all.

On Wednesday the seventh – I cooked Skillet Chicken Ranch Fajitas. Blend in some flavorful spices and ranch dressing for an excellent 30-minute meal. These fajitas are excellent for a busy weeknight.

On Thursday the eighth – I prepared Slow Cooker Dijon Pork Chops. The side dish was Honey Balsamic Roasted Brussels Sprouts. The ease of preparation was a complete breeze and they were flavorful.

On Saturday the tenth – I baked Peanut Butter Cookies. The preparation was a fun and messy experience but they still turned out to be scrumptious.

Coming up this week on Cooking with Court

Baked Salmon with Lemon Caper Sauce

Slow Cooker Maple-Coffee Pulled Pork

Buttermilk Roasted Chicken
Three Cheese Asparagus Gratin

SLOW COOKER DIJON PORK CHOPS & POTATOES

 

SLOW COOKER DIJON PORK CHOPS & POTATOES

Ingredients

1 can (10.75 oz.) condensed cream of mushroom soup 
¼ C chicken broth
¼ C whole grain Dijon mustard
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbsp olive oil for browning
Thickening (if desired):
3 Tbsp flour
¼ C water

Directions

1. In a large bowl, stir in the soup, broth, mustard, garlic, thyme, salt, and pepper. Stir in the sliced potatoes and the onion. Toss everything into your 5-7 quart crockpot.

2. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides. Place chops on top of potato mixture and cook on low four-six hours or on high three – five hours (times are approximate)

3. If you want a thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back into the crock pot and cook on high additional fifteen-twenty minutes until sauce is thick and fully cooked.

Source Bake at midnite

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