Saturday, February 4, 2012

New Tradition - Crockpot Sunday

Over the last few weeks, I have been trying to find new recipes to use for the crockpot. And, since Sunday is usually a pretty busy day in our household, I decided to nominate Sunday to be the day of the week I cook using my crockpot. And, crockpot Sunday usually leads to leftover Monday (since it's only my husband and I) :)

I usually wake up, put it all together then by the time we get home in the afternoon dinner is served!

And you're probably thinking to yourself, I hate using my crockpot because it's so big and bulky and hard to clean up after cooking food in it all day. I highly recommend Reynolds Slow Cooker Liners. Stick the liner in your crockpot before you start cooking, then clean up is a breeze!

Here's the Recap:

Sorry I don't have pictures this time, but I promise you everything is super yummy!!!

Sunday, January 22 - Roast and Vegetables

  • 2-5 pound pot roast (any kind)  
  • 1 envelope ranch dressing (dried)
  • 1 envelope Italian dressing
  • 1 envelope brown gravy mix
  • Potatoes and Carrots
  • 1 to 1-1/2 cup water
Cooking Instructions

1. Cut vegetables (I used carrots and potatoes - but you can add whatever you want)
2. Place vegetables in the bottom of your crockpot
3. Put roast on top of vegetables
4. Sprinkle all three spice envelopes on top of the roast
4. Add water
5. Cook on low for 6-10 hours

Sunday, January 28 - Beef Vegetable Soup


  • 1-2 pound cubed beef stew meat
  • 1 can whole kernel corn, undrained
  • 1 can carrots with juice
  • 1 can green beans
  • 1 can sliced potates with juice
  • 1 (28oz) can crushed tomatoes
  • 1 (1.25oz) package beef with onion soup mix
  • salt and pepper to taste
Cooking Instructions

  1. Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper in the slow cooker; stir to combine
  2. Cook on LOW for 6-8 hours. Add water if necessary.

Sunday, February, 5 - Cream Cheese Chicken Chili


  • 1 can black beans
  • 1 can corn, undrained
  • 1 can Rotel, undrained
  • 1 package ranch dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 8 oz package light cream cheese
  • 2 chicken breasts (frozen or thawed)
 Cooking Instructions
  1. Drain and rinse black beans
  2. Place chicken at the bottom of the pot, then pour out whole can of corn (undrained), rotel, and black beans
  3. Top with seasonings and ranch mix; stir together
  4. Place cream cheese on top
  5. Cover and cook on LOW for 6-8 hours
  6. Stir cream cheese into chili
  7. Use two forks to shred chicken
  8. Serve

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