Recipes

Cedar Draw Sisters Favorite

Crock Pot Recipes

Chick Dee-Lish (Crock Pot)

Skinless Chicken Breasts
8 oz. Italian Dressing
1 c. Chicken Broth
Garlic Salt & Pepper to taste
Put in the crockpot on low for 6-8 hours.

Remove the chicken – combine:
1 can cream of chicken soup
4 oz. cream cheese

Shred the chicken (if desired) and return to the gravy mixture. Bring back to boil & serve when ready.

A little side note: I like to use the frozen breasts from Costco depending on your family size – choose how many works best… We like to serve over mashed potatoes or rice.
-Karleen Sheen

Electric Pressure Cooker Hawaiian Haystacks
4-5 Chicken breasts (can be frozen)
3 TBL of Chicken Soup base (Winco bulk)
4 cups water
1 cup shredded carrots
1 TBL parsley flakes
1/2 tsp pepper
1 tsp basil
Set pressure high for 12 minutes
(start rice & prep toppings)
Release pressure
Remove chicken breast and shred or chop
Add 1-2 cans of cream of chicken soup to pot, mix well
Add chicken to pot, heat for 1 minute
Salt to taste & serve

Toppings:
chow mien noodles
tomatoes, diced
celery, chopped
green pepper, chopped
green onion
pineapple chunks
cheddar cheese, grated
almonds
coconut
pimento

-Shellien Gilliland

Electric Pressure Cooker Scalloped Potatoes
In the pot mix:
3 cups milk
3 TBL chicken soup base (Winco)
1/4 cups minced onion, dried
salt, to taste
Add 4-5 Large potatoes, peeled & sliced thin
Set pressure high for 6 minutes
Release pressure
Add:
1 can cream mushroom soup
2+ cups cheddar cheese, shredded
6 oz. sour cream
pepper
Mix gently (avoid scraping bottom of pot)
Serve

-Shellien Gilliland

Zuppa Toscana
1 lb. Hot Italian sausage, casings removed
3 cloves garlic, minced
1 large onion, chopped
kosher salt
Freshly ground black pepper
32 oz. low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped
3/4 c. heavy cream
Grated Parmesan, for serving
DIRECTIONS
In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes.
Add garlic and onion and let cook until golden, 5 minutes more. Season with salt and pepper. Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are falling apart, about 1 hour.
Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream. Serve with Parmesan.
-Kathryn Neilson

Beef and Broccoli
1 lb boneless beef chuck roast, sliced into thin strips ( I use carne asada)
1 c. beef consommé
½ c. soy sauce
1/3 c brown sugar
2 TBSP sesame oil
3 Garlic Cloves, minced
2 TBSP cornstarch
2 TBSP water
Fresh Broccoli Florets (as many as desired)
Hot cooked Rice
Place beef in slow-cooker. In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cover and cook on LOW for 6-8 hours. In a cup, stir cornstarch and water until smooth. Add to slow cooker. Stir to combine. Cover and cook for an additional 20 mins on HIGH or until thickened. Serve over hot, cooked rice. 
-Jessica Jensen

Tinga
* 6 Chicken Breasts
* 5 medium Onions, thinly sliced
* 1 garlic Cloves, chopped
* ¼ cup vegetable oil
* 6 medium Tomatoes or 1 (28 ounce) can Diced Tomato
* 1(7 ounce) can Chipotle Chilis in Adobo
* 1 tablespoon Chicken Bouillon Granules
* Tostadas
* Sour Cream
* Shredded Cheese
* Shredded Lettuce
DIRECTIONS
1. Put the chicken into a crock pot with 1/4 c sliced onion, garlic and enough water to cover. Cook on Low for 4 hours.
2. Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
3. Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
4. If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
5. Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
6. Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
7. To serve, spread a layer of sour cream on a tostada, top with the chicken, cheese and shredded lettuce Serve with Refried Beans or Black Beans and Mexican Style Rice.
-Teri Peters

Crock Pot Orange Chicken
INGREDIENTS
8 boneless skinless chicken breasts (defrosted)
1⁄3 cup all-purpose flour
2⁄3 cup orange marmalade
1⁄2 cup mustard
1⁄2 cup ketchup
2 tablespoons rice wine vinegar (I used regular wine vinegar)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon finely grated fresh ginger (I used ground ginger from a jar)
3 chopped scallions (I used chives)
DIRECTIONS
Cut chicken breasts into bite-size pieces. Place in the slow cooker.
Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours.
Serve with rice.

Crockpot Chili
1 lb. ground beef, browned and drained TOPPINGS
1 pkg. dry taco seasoning mix Sour Cream
Half a 12-oz. jar of salsa Shredded Cheese
16 oz. can kidney beans, undrained Olives
15 oz. can black beans , undrained Chopped Onions
14 ½ oz. can diced tomatoes, undrained Diced Tomatoes
Pinch of sugar
DIRECTIONS
Combine first 7 ingredients in slow cooker. Cover and heat on high until mixture comes to a boil. Reduce heat to low. Simmer 1 ½ hrs. Remove lid and continue cooking until liquid is reduced. Top individual servings with preferred toppings.
-RaNae Miller

TACO SOUP
2 lb. browned hamburger
½ c. onion
28 oz. can diced tomatoes
8 oz. can tomato sauce
1 pkg. dry taco mix
1-2 c. water
17 oz. can corn – undrained
1 can garbanzo beans, drained/rinsed
1 can kidney beans, drained/rinsed
salt and pepper to taste

Simmer in crockpot all afternoon long.

Add toppings: sour cream, olives, cheese, tomatoes, avocados if desired and serve with tortilla scoop chips.

-Erica Bazil

SLOW COOKER SLOPPY JOES
A Year with Six Sisters’ Stuff Cookbook

1 lb. ground turkey or ground beef
½ c. ketchup
3 ribs celery, diced
1 T. light brown sugar
1 green pepper, diced
salt & pepper, to taste
1 (10.75-oz.) can condensed tomato soup
6-8 hamburger buns

In a large skillet, add ground meat, onion, celery, and green pepper, and cook over medium-high heat until meat is no longer pink. Place in slow cooker coated with cooking spray.

Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together. Cook on low 4 hours; keep warm until serving. Serve on hamburger buns, toasted. Makes 6-8 servings.

CREAMY SLOW COOKER MASHED POTATOES
A Year with Six Sisters’ Stuff

5 lbs. red potatoes, scrubbed, peeled and cut into chunks
1 T. minced garlic, or to taste
3 cubes chicken bouillon
1 (8-oz.) container sour cream
1 (8-oz.) package cream cheese, softened
¼ c. butter
Salt and pepper, to taste

In a large pot of lightly salted boiling water, cook potatoes, garlic and bouillon until potatoes are tender but still firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

Transfer potato mixture to a slow cooker, cover and cook on low heat 2-3 hours. Just before serving, stir in butter and season with salt and pepper, to taste. Makes 4-6 servings.


CROCKPOT CINNAMON ALMONDS

1½ c. sugar 1½ c. brown sugar
3 Tbsp. cinnamon 1/8 tsp. salt
1 egg white 2 tsp. vanilla
3 c. almonds ¼ c. water

Mix together sugars, cinnamon, and salt. Set aside. In another bowl, whisk the egg white and vanilla until frothy. Add almonds. Thoroughly coat almonds in the egg white mixture. Add cinnamon mixture to almonds and toss to coat. Thoroughly spray your crock pot with non-stick cooking spray and add almond mixture.

Cook on low 3-4 hours stirring every 20 minutes. In the last hour, add the ¼ c. of water and stir well. This ensures a crunchy
yummy coating. (*make sure to cook the nuts for 45 minutes after adding water.) You have to stir really well. Spread the almonds on parchment to cool. Separate them a little with no large mounds.


ITALIAN CHICKEN
4-5 chicken breasts
2 cans cream of chicken soup
2 pkg. Italian Seasoning Mix
2 8-oz. pkg. cream cheese

Spray crockpot with cooking spray. Place chicken breasts on bottom of crockpot. Mix soup, seasoning and cream cheese together and put over chicken. Cook on low for 6 hours or on high for 4 hours. Serve over rice or egg noodles.
-Angela Howes


HONEY BAKED HAM
A Year with Six Sisters’ Stuff

1 (7-10 lb.) spiral ham ¼ tsp. ground nutmeg
1/3 c. plus 1 T. water, divided ½ tsp. ground cinnamon
½ c. light brown sugar ½ c. honey
2 T. spicy mustard 2 T. cornstarch

Spray slow cooker with nonstick cooking spray. Place ham and 1/3 c. water in the slow cooker. Combine sugar, honey, nutmeg, cinnamon, and mustard in a saucepan over medium heat. Let cook 2-5 minutes, until ingredients melt and combine; whisk thoroughly. Remove from heat and pour honey/brown sugar mixture over the ham. Cover and cook the ham on low 6-8 hours.
Baste the ham with the juices in the slow cooker once every hour. The ham should reach an internal temperature of 145 degrees F.

Remove cooked ham from the slow cooker and set aside for carving. Pour the juices from the slow cooker into a medium saucepan. Mix together cornstarch and 1 T. water and pour into the saucepan. Cook over medium heat, whisking frequently, until sauce starts to thicken. Use that as a glaze over the ham or even as a gravy for potatoes. Makes 14-18 servings.

You can also bake this ham in your oven. Place in deep baking pan, cover and bake 15-20 minutes per pound at 350 degrees F. Baste ham once every thirty minutes.


CROCKPOT OVERNIGHT BREAKFAST CASSEROLE
thegraciouswife.com

1 (30-oz.) pkg. frozen shredded hash browns
½ lb. ground sausage, browned and drained
1 lb. bacon, cooked and chopped
2 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
½ c. milk
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. sugar

1. Grease a large 6-qt. slow cooker with cooking spray or butter.
2. Layer half the hash browns in the bottom of the slow cooker.
3. Top with half the sausage, bacon, cheese, onions, green pepper and red pepper. Repeat layers with the remaining ingredients.
4. Whisk together eggs, milk, salt, pepper, and sugar.
5. Pour egg mixture over hash brown and cheese layers.
6. Cook on low for 6-8 hours or on high for 4 hours.


PEANUT BUTTER AND HOT FUDGE
PUDDING CAKE
½ c. flour ¼ c. sugar
¾ tsp. baking powder 1/3 c. milk
1 T. vegetable oil ½ tsp. vanilla
¼ c. peanut butter ½ c. sugar
3 T. unsweetened 1 c. boiling water
cocoa powder

In a bowl, combine the flour, ¼ c. sugar and baking powder. Add the milk, oil and vanilla; stir until smooth. Mix in the peanut butter. Pour the mixture into the crockpot.

In the same bowl, stir together the ½ c. sugar and cocoa powder. Gradually stir in the boiling water. Pour the mixture over the batter in the slow cooker, do not stir. Cover; cook on high for 2-3 hours.
-Celeste Draney



SLOW COOKER CARROT CAKE
W/CREAM CHEESE FROSTING
todayscreativelife.com

FOR CAKE:
1 c. granulated sugar ½ c. brown sugar
2 c. all purpose flour 2 tsp. baking powder
1 tsp. cinnamon ¼ tsp. salt
¼ tsp. nutmeg 1 c. vegetable oil
¼ c. unsweetened applesauce 1 tsp. vanilla extract
2 eggs, beaten 3 large carrots, shredded
1/3 c. raisins aluminum foil
FOR FROSTING:
8 oz. cream cheese, softened
4 oz. butter, softened
2 c. powdered sugar
1 tsp. vanilla extract
½ c. chopped walnuts, optional

1. In a medium bowl, add sugar, brown sugar, flour baking powder, cinnamon, salt and nutmeg; whisk gently to combine.
2. Add oil, applesauce, vanilla and eggs; mix until combined, but don’t over mix.
3. Stir in carrots and raisins; set bowl aside.
4. Using a 4-qt. slow cooker, spray liberally with oil spray, or grease liberally with Crisco/butter. Pour carrot cake mixture into slow cooker. Place a sheet of aluminum foil across the top of the slow cooker, then place the lid on top of that; pressing down to seal.
5. Cook on low for 3 hours. Turn off slow cooker and remove the slow cooker pot (insert), and set on wire rack. Allow to cool for 15 minutes. Using a flat knife or frosting spreader, carefully run between the cake and insert. Carefully tip the insert upside down, over the wire rack, and guide the cake out with your hand. Set on wire rack and allow to cool for 30 minutes to 1 hour.
6. In the meantime you can prepare your frosting: in a stand mixer or with an electric mixer, add cream cheese and butter to a large bowl; beat on a medium high speed until mixture is completely smooth. Scrape down sides, add vanilla, and beat on medium for 30 seconds. Slowly add powdered sugar and beat on a slow setting (don’t want it to puff everywhere!) until it’s completely combined. Place in refrigerator until needed.
7. Using a frosting knife or the backside of a spoon, carefully frost the cake. Sprinkle walnuts on the top of the cake/frosting. Slice and serve!




FAUXTISSERIE CHICKEN
Our Best Bites

1 (3 ½ -4 lb.) whole chicken
1 tsp. seasoning salt
4-5 while cloves of garlic, peeled
Optional: fresh herbs such as rosemary, oregano, sage,
basil, or tarragon

1. Make 3 balls of aluminum foil about 2 inches in diameter. Place them in a triangular pattern on the bottom o f your slow cooker. These balls hold the chicken off the bottom of the dish so the hot air can circulate all around the chicken and so the chicken isn’t stewing in its own juices.

2. Slice garlic cloves lengthwise into thin slices and set aside.

3. Rinse chicken in cold water. Make sure to include the cavity and remove and discard any chicken parts inside the cavity. Pat dry with paper towels.

4. Place the chicken on a plate so it lies with the breast facing up and the legs on the plate. Loosen the skin of the entire chicken and gently separate the skin from the bird while keeping it attached around the edges. Use your hands to place the sliced garlic cloves under the skin.

5. Rub seasoning salt onto the skin of the chicken. Place chicken breast-upon t he foil in the slow cooker. Cover with the lid, turn heat to low and cook for 6-7 hours or until a meat thermometer inserted into the thickest part of the breast registers 160 degrees F.


CROCKPOT LASAGNA
1 lb. hamburger
1 tsp. Italian Seasoning
1 can diced tomatoes
1 can tomatoes
½ pkg. spaghetti sauce mix
6-8 lasagna noodles
1 container cottage cheese
2 c. shredded Italian blend cheese

Layer together and cook 4 hours on low. Turn off and take off lid few minutes before serving.


SLOW COOKER FRENCH DIP SANDWICHES
Our Best Bites

2 T. olive oil 2 c. water
1 (2½ - 3 lb.) beef roast 2 (14.5–oz.) cans beef broth
Kosher salt Freshly ground black pepper
2 (1 oz.) packages 1 (16-oz.) package sliced
dry onion soup mix Swiss cheese
Crusty buns or rolls
1. Heat olive oil in a large pot or skillet over medium-high heat. While oil is heating, sprinkle all sides of the roast with Kosher salt and freshly ground pepper.

2. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn’t take more than a few minutes – you just want to quickly brown the roast to add flavor and seal in the juices.

3. Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth.

4. Cook on high for 4-6 hours or on low for 8-10 hours. You can also cook it on high until it begins to boil and then switch the heat setting to low; this is our preferred method because it seems to make the meat more tender, but it’s not always possible to
be there to switch the heat setting in the middle of the day.

5. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese. Serve with the juices from the slow cooker as au jus for dipping.
-Celeste Draney



BEEF STEW
1-2 lb. stew meat 3-4 potatoes, cubed
5 carrots, diced 1 c. celery, chopped
½ c. onion, chopped 3 T. Kraft Minute tapioca
1 can tomato soup

Brown stew meat. Arrange all of the ingredients in layers in crockpot or oven dish. In bowl, mix together the tomato soup, 1 can of water, and tapioca. Pour mixture over the meat and vegetables. If cooking in oven, bake at 350° for 1-2 hours. If cooking in crockpot, cook on low all day or high for several hours or until vegetable are tender and meat is done.


CHICKEN AND RICE
3 chicken breasts (boiled and chopped)
1/2 onion, chopped
4 stalks celery, chopped
3-4 carrots, chopped
3 cubes chicken bouillon
1 can cream of chicken soup
1 can evaporated milk
1 cup instant white or brown rice
1 1/2 cans water

Add all of the ingredients except for the instant rice. Cook in a crockpot for 3 hours on high or all day on low. When vegetables are tender and chicken is done, stir in the instant rice and cook for an additional 30 minutes or until rice is done.
-Jessica Crosby


SLOW COOKER TAMALE PIE
Six Sister’s Stuff
1 lb. ground beef
1 teaspoon ground cumin
 1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
 1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce 2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
2 eggs
 1 cup (4 ounces) shredded Mexican cheese blend

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean. Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Makes about 8 servings. Recipe source: Taste of Home