I’m always on the lookout for quick & easy dishes that can be thrown together in minutes then walked away from while supper cooks (and they need to be tasty too!).
For this week’s Hit List I’ve combined crockpot recipes that were previously featured here on Tipnut, plus a few from my files added to the bottom (now everything’s in one handy place).
- Steak Fajitas: This one is fabulous, the meat falls apart and the onions, peppers, and flavor are perfect. From Cook And Tell.
- Super Easy Spaghetti Sauce: Cooks on slow all day, made with diced tomatoes, tomato sauce, Italian Seasoning, sugar, ground beef and a couple jars of spaghetti sauce. From Southern Plate.
- Pot Roast: Ingredients include boneless chuck roast, beef broth or stock, tomato paste, balsamic vinegar, honey, smoked (or regular) paprika, allspice, fresh rosemary sprigs, coarsely chopped carrots, thinly sliced onion and a couple pounds of potatoes (diced). From The Crepes Of Wrath.
- Pork Chops With Sauerkraut: Meat is browned first then tossed in with a package of sauerkraut (including the juices), caramelized onions, a little apple juice and grated apple. From Devour This.
- Enchilada Casserole: Made with a small can of diced green chiles, salsa, scallions, fresh cilantro, shredded chicken, black beans, corn with red & green peppers, enchilada sauce, eggs, corn muffin mix, roasted red bell pepper, shredded Mexican cheese and garnished with sour cream. From Disco Mom Takes On The World.
- Chicken Stroganoff: Ingredients include skinless, boneless chicken breast halves (cubed), butter, white wine, chicken broth, Italian style salad dressing mix, cream cheese and a can of condensed cream of chicken soup. From Embracing Him.
- Turkey Meatball Subs: Made with ground turkey, egg, celery, onion, breadcrumbs, seasonings and a jar of pasta sauce. From The Recipe Mission.
- Country Ribs with Mashed Potatoes: Ingredients include pork ribs, a bottle of your favorite BBQ sauce, onion, crushed garlic cloves, small potatoes, milk, butter (or olive oil), broccoli. From $5 Dinners.
- Lamb Roast: Made with a leg of lamb, lemon juice, curry powder, coarse salt, leek, medium potatoes, baby carrots, white mushrooms, chopped tomatoes, red wine and garlic cloves. From Snip And Snail.
- Potato Soup: Ingredients include potatoes, water, diced onion, diced celery, carrots, butter, chicken bouillon, milk, cubed Cheddar and a few slices of cooked bacon (crumbled for topping). From Sofia Vincenza.
- Beef and Mushroom Stew: Made with cubed stewing beef, flour, vegetable oil, sodium-reduced beef stock, sliced onion, dried thyme, halved button mushrooms, chopped celery, potatoes, carrots, dried porcini mushrooms, a bay leaf and frozen peas. From Cranberry Blossom.
- Corned Beef and Cabbage: Made with corned beef brisket, onion, cider vinegar, brown sugar, Dijon mustard, ground cloves, wedges of cabbage, sliced apple, caraway seeds and dark beer. From Columbus Foodie.
- Lemon and Herb Roasted Chicken: Made with a whole chicken (skinned), a head of garlic, lemons, fresh rosemary, salt and pepper. From A Year Of CrockPotting.
- Chicken & Vegetables With Herbs: Chicken legs, mushrooms, pearl onions and herbs smothered in sauce, yum! From Better Homes And Gardens.
- Chicken with Creamy Rice & Broccoli: Boneless chicken breasts, three different cans of cream soups, rice, broccoli, garlic & more. Chicken is rubbed with garlic and seared first. From The French Kitchen.
- Pizza: Ground beef, wide noodles, pizza sauce, mushroom soup, mozzarella cheese and your favorite pizza toppings are all layered before cooking. From Kaysville Momma.
- Ribs: Ribs are seasoned with rub overnight then cooked slow for a few hours in a can of beer (can of coke can be used too). Finish the meat off by smothering in BBQ sauce and cook in the oven for a few minutes. From Julie’s Foodie.
- Beef Burgundy: A little fussy, but it sounds delish! Beef stewing meat, bacon, onion, carrots, and more tasty things are in this hearty dish. From Martin Family Moments.
- Chow Mein: Use chicken or your favorite meat (or even vegetarian). Anything with Chow Mein in the name has to be a hit as far as I’m concerned ;). From A Year Of CrockPotting.
- Chicken And Dressing: What’s not to love in this dish–ingredients include chicken breasts, cornbread, onion, hard boiled eggs and cream of chicken soup. From Southern Plate.
- Easy Barbeque Pork Sandwiches: Ingredients include pork roast, onion and bbq sauce, super simple dish that slow cooks all day. From Aggie’s Kitchen.
- Stuffed Cabbage Casserole: An easy version of lazy cabbage rolls, ingredients include ground beef or turkey, cabbage, onion, green pepper, rice and diced tomatoes. From Nanny Kim.
- Super Easy Pot Roast: Beef roast, brown gravy mix, dry Italian salad dressing mix, dry ranch dressing mix, water and that’s it for ingredients! Slow cooks all day. From Created And Called.
- Overnight Oatmeal: Wake up to a hot, healthy breakfast ready and waiting for you with this simple dish…or try an easy to prepare thermos full of hot cereal that is ready when you get up. Directions are listed here on Tipnut.
- Beef Broccoli: Ingredients include a boneless beef top round steak (fat trimmed, cut into cubes), sliced mushrooms, broccoli florets, wedges of onion, uncooked brown rice, fat free beef broth, reduced sodium soy sauce, minced garlic, ground ginger, black pepper, red roasted chili paste, sesame oil, cornstarch and water. From LaaLoosh.
1 lb lean ground beef
1 onion (chopped)
1/2 cup green pepper (diced)
2 cans diced tomatoes (14 oz)
1 can tomato paste (6 oz)
1 can tomato sauce (8 oz)
4 garlic cloves (minced)
1 TBS brown sugar
2 tsp oregano (dried)
2 tsp basil (dried)
1 tsp salt
1 tsp thyme (dried)
1 bay leaf
grated parmesan cheese (optional)
- Brown meat in saucepan. Add onions and green pepper, browning lightly. Drain and add to slow cooker.
- Add the rest of the ingredients (except parmesan cheese) and give the mix a good stir. Cover.
- Cook on low 7 to 8 hours, remove lid the last hour to thicken sauce.
- Top with parmesan cheese and serve.
Pull-Apart Roast Beef
The results are a moist, flavorful, easy to shred roast beef. Serve traditional style with potatoes, gravy & fixings if you like, or serve on thick crusty bread topped with gravy. The beef is rich in flavor by taking on flavor from the onions, garlic and green pepper.
1 Beef Roast (cheap cut)
1 Onion (large)
1 Green Bell Pepper (large)
Garlic Cloves (as many as you like–the more the merrier!)
1/2 cup oil
- Slice the onions into thick rings (separate), make a bed of onions 3 layers deep at the bottom. Place a few garlic cloves (cut in half) evenly across the onions.
- Place the roast beef on top.
- Cut the green pepper into thick(ish) strips and with the rest of the onion rings, layer across the top and stuff along the sides of the roast beef. Top with more garlic cloves.
- Cover everything evenly with oil.
- Set heat on high and cook for 6 to 7 hours, until roast is done–it should shred and pull apart easily.
- Save the juices for a nice dark gravy, strain first then make sure to remove the fat and oil with a gravy separator or whatever method you normally use.
This dish has best results with a small crock that fits the roast nicely with the onions, pepper strips and garlic stuffed around the sides and piled on top.
Tip: This can also be done in a dutch oven, same instructions, just cook on low heat all day.
Results are a nice chicken with a slightly crispy skin, not quite rotisserie crispy, but it’s still very good.
Seasonings (Lemon Pepper, Lemon Herb Blend, or your favorite Chicken Spices)
Lard (I use Tenderflake)
- Wash the chicken inside and out thoroughly. Pat dry with paper towels. Rub in a light layer of lard all over the outside of the chicken, wings, legs and all. Sprinkle seasonings inside the chicken and outside (be generous).
- Wad up aluminum foil into balls, large enough for the chicken to sit on top of them yet not having the meat touching the lid. I like them to be as high as possible since there is quite a bit of juice that accumulates at the bottom–I don’t like the chicken “simmering” in this. Arrange foil balls around the bottom, as many as you need to hold the chicken up (4 should do it).
- Place the chicken on the foil balls, breast side up.
- Cover and cook on high for 6 to 7 hours, depending on the size of the chicken. Watch the juice level and if it gets high, use a turkey baster to remove some of it.