Amazing Crock Pot Recipes For Every Taste!

Amazing Crock Pot Recipes!

I know that a lot of us have a least one of these effective and time-saving appliances hidden down nearly in our Kitchen collecting dust. We presumably allowed that the crock pot was just for making mists or Stews.

Well, guess what. We can make succulent refections our family will love with lower trouble using a crockpot.

If your life is as busy as mine you know that there are Mary times when you just do not feel like cooking regale in the evening. so your family either ends up eating fast food further than they should or you throw together a mess that's lower than delicious. I demanded a result to this problem and set up it with the crock pot. One day I dug into my old crock pot and started searching for feasts I could make for the family. I was surprised to find not only prepare delicious main dishes but also side dishes you can make with ease. You can prepare the base for your mess in the morning when you are feeling ambitious and when you come home from work each you need to do is prepare a side dish and you'll have a great mess for the family to sit down to.

After discovering how important time and plutocrat I was saving using my crock pot. I allowed wow! There are a lot of people that could profit from using their crock pots to their full eventuality. So I gather a composition that anyone you can use.

 Apple dates pudding

•4/5 peeled, cored and diced apples

• 3/4 cup sugar, or lower as to your taste

• 1/2 cup chopped dates

• 1/2 cup toasted, chopped pecans

•  2 tbs. all-purpose flour

• 1 tsp. baking powder

• 1/8. tsp. salt

• 1/4 tsp. nutmeg

• 1 tbs. melted butter

• 1 egg, beaten

In the crock pot, place apples, sugar, dates and pecans; stir. In a separate bowl, mix all-purpose flour, baking powder, salt and nutmeg and stir into the apple mixture. Drizzle melted butter and some roster pecan nuts over the batter and stir.

Stir in egg. Set the crock pot on low and cook for 1 to  2 hours. Serve warm.

Apple pudding cake

• 2 Cups of sugar

• 1 cup vegetable oil

• 2 eggs

• 2 teaspoons vanilla

• 2 cups flour

• 1 teaspoon baking soda

• 1 teaspoon nutmeg

• 2 cups unpeeled apple, finely chopped

• 1 cup chopped nuts as your choice

Beat sugar, oil, eggs, and vanilla. Add apple with dry constituents and mix well.  Spray a two-pound drum can with cooking spray or grease and flour it well. Pour batter into the can, but do not fill the can full leaving 2/4 space empty. The place can be in Crock Pot. Do not use water. Cover but leave cover ajar so brume can escape. Cook on high for 3 hours. Do not peek before the last hour of baking. The cake is prepared when the top is set. Let rest the can for a few minutes before tilting the pudding out on a plate. 

Serve half-rounds plain, with whipped beating, or a pudding sauce. 

Baked potatoes

• 10 potatoes 

• Aluminum foil

• Sea salt

Separately wrap each potato in foil. First, put 2 tsp salt in Crock Pot then fill potatoes with it and cook on low for one hour.  

Banana nut bread

1/3 cup shortening 

1/2 cup powdered sugar 

2 eggs

3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt to taste

1 cup grated ripe bananas 

1/2 cup crushed mixed nuts

Cream together shortening and sugar; add eggs and beat properly. Sift dry ingredients; add to creamed mixture alternately with banana, and blend well after each addition. Stir in nuts. Pour into a well-greased mould. Cover with foil and tie a string tightly around it to keep the foil down. Pour two glasses of hot water into the crock pot. Place the mould in the pot. Then cover it lid and cook on high for 2 hours or until the bread is done.

Black bean soup

• 10 cloves garlic

• 3 tablespoons butter

• 250 grams of black beans

• 1 bay leaf

• 1 bunch of coriander leaf

• salt and 4 green chillies, to taste

Dry roast black beans and slightly crushed the beans in the grinder. Pour half a litre of water into the crock pot then place crushed beans and add salt within and cook on high flame for one hour. After the dal is made soft off the flame. In another pan saute bay leaf garlic and green chilli in butter until transparent then pour that ingredient into the soup. Serve in soup bowls garnished with coriander leaf hard-boiled eggs, and lemon slices.

Boiled peanuts

1kg freshly harvested peanuts with shell

1/2 teaspoon salt

1/2 cup water

Wash Peanuts until water runs clear. Put clean peanuts in a crockpot add salt and water; stir. stir. Cook, covered, on high for 5 minutes then low for 25 minutes.

Broccoli Cheese soup

2 cups cooked noodles

1 whole broccoli

3 tbsp. dice onions

2 tbsp. butter

1 tbsp. Corn flour

2 cups shredded American cheese,

Salt to taste

5 1/2 cups milk

Combine all ingredients in the crock pot. Stir well. Cook on low for 1 hour. 8 servings.

Carrot dessert 

• 4 large raw carrots

• 2 tablespoons butter

• 1/2 teaspoon salt

• 1/4 teaspoon nutmeg

• 1 tablespoon sugar

• 1/2 litre milk

In the hot crock pot pour butter and fry whole carrots for 2/3 minutes add salt and cover the pot for 30 minutes on a low flame. Do not use water because salt release water naturally. After half, an hour put the milk, and sugar, and stir until the carrots form in a granular consistency. Serve with spread nutmeg powder.

Cheesy Cauliflower and broccoli

1 whole cauliflower

1 whole broccoli

1 can Cheddar cheese soup

4 slices bacon

salt and pepper to taste

Fry bacon until crispy; drain well on paper towels then crumble. Place broccoli and cauliflower in a crock pot. Top with soup, and sprinkle with bacon. Season with salt and pepper and cook on a lower flame for 4 hours. Serves 6 to 8.

Cheesy Crockpot Chicken and vegetable

1/3 c. diced Canadian bacon or ham

2-3 chopped carrots

2-3 chopped celery ribs

1 chopped small onion

2 cans of grated mushrooms

1 can grated green beans, drained very well

1/4 cup. water

Layer in the crock pot in the order given.

2-3 lbs. chicken, cut up. Put on top of veggies, the largest pieces first

2 tsp. chicken bouillon granules

1 Tbs. chopped fresh parsley

3/4 tsp. poultry seasoning

Mix and sprinkle over chicken pieces.

1 can condensed cheddar cheese soup

1 Tbs. corn flour

1/4 cup. parmesan cheese

Mix and drop on top of the chicken, Don't Stir in and cook on high flame for 3 hours.

Make noodles OR rice to serve over.

Chicken Soup

        2 Onions, diced 3 Carrots, chopped 2 Stalks of celery, chopped 2 teaspoons Salt 1/4 teaspoon black Pepper powder 1/2 teaspoon Basil 1/4 teaspoon Leaf thyme 3 tablespoons dry parsley flakes 1 tablespoon dry mint powder 250 games of raw peas 4 cups Water or chicken broth 1 cup Noodles Except for noodles place all ingredients in the Crock Pot. Cover and cook on high for 1/2 hour, then low for 4 hours. One hour before serving, flame off and cool slightly.

 Peanut Butter Cake with chocolate chips 

      1/2 cup butter 1/2 cup sugar powder 1/2 cup brown sugar 3 whipped eggs 1/2 cup peanut butter 3/4 cup cream 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Beat butter and sugars in a creamy texture then add all the ingredients and mix well. Greased a cake tin in butter and pour the prepared material and sprinkle chocolate chips on top of the mixed ingredients. Place salt or ring on the base of the crock pot, place the dish on the trivet, then cover the dish with 4 layers of a paper napkin and cook on high flame for about 4 hours. During the cooking period, you can test the cake with a toothpick for doneness. If the toothpick moves out cleanly then you confirm that your cake is perfectly done. Cool in a pot until the dish is cool enough to carry, then transfer to a wire rack to cool down.

 Christmas bread pudding


    9 pieces of whole Wheat Bread 8 pieces of white Bread 3 Beaten egg yolks 1 1/2 cups light cream 2/3 cup black Raisins 1/3 cup whole blueberries 1 cup -Water 2 beaten egg yolks, 1/4 cup Powdered Sugar, sifted 1/3 cup Sugar dash Salt 1 1/2 teaspoons Vanilla 2/3 cup normal raisins 1/4 teaspoon Vanilla 1/2 cup Whipping cream Remove the side hard part from the bread. Cover bread slices with paper napkins and leave them overnight. For Custard take a heavy medium saucepan and combine three egg yolks, light cream, sugar and salt. Cook on medium flame. Rapidly cooks the dish until retaining a thick form. Replace from heat and set the saucepan in a bowl of iced water and stir for 1-2 minutes. Stir in 1 1/2 teaspoons vanilla. Cover the surface with clear plastic wrap and Set aside. Cut bread into 1/2-inch cubes. In a bowl, fold the bread and dip it into the custard. Grease a back tin and in the bottom spread some raisins and blueberries. Add 1/4 of the bread cube mixture. Again, Sprinkle with a few amounts of blueberries and raisins and repeat layers three times. The last layer tightly presses with the help of a spatula. Then cover the mould with aluminium foil. In the crock pot pour 1/2 cup water and ring. Set mould into the crockpot and cook on low flame for 5 1/2 hours or until pudding springs back when touched. Remove mould from the cooker, and let stand for 10 minutes. Consciously unmold to a serving platter. Serve warm with sauce. Serves 12.

 Crockpot Coconut Shrimp

 1/2 kg Clean raw shrimp 1 cup coconut milk 1 tsp. black pepper powder 1/2 tsp lightly crushed cinnamon 1 tsp salt 4 small whole cardamom 3 crushed cloves.   In a bowl pour coconut milk clean without cells of raw shrimp slightly open small cardamom black pepper powder cinnamon, cloves, and salt, and massage all properly. Then cover the tiffin box in aluminium foil. For the preparation of the dish place, the crockpot in the flame and pour one mug of water and ring on the base of the pot and put the mixed ingredient bowl into the crock pot cook for 45 minutes to one hour until the shrimp remain tender. serve the dish with boiled rice.

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