Crock Pot

Beef Stew
Potato Soup
Turkey Breast
Boston Butt
Macaroni and Cheese

Hints and Tips
Crockpot Sites


1-1/2 pounds Stew beef, cubed
1/4 C Flour
1-1/2 t Salt
1/4 t Pepper
2 T Oil
2 C Hot water
15 oz Tomato sauce
1 Onion, chopped
1/2 t Basil
1 Bay leaf
2 Potatoes, cubed
3 Carrots, sliced
2 Celery ribs, sliced

Place flour, salt and pepper in a paper bag. Add beef cubes, a few at a time, and shake until coated. Brown meat, in batches, in oil in a large, heavy dutch oven. Place meat cubes in a crockpot as they are browned. Add all remaining ingredients to crockpot, stir, cover and cook on low for 8 to 10 hours. (Note: if doubling recipe, use a large 5 qt crockpot).


7 medium potatoes
1 medium onion
4 large carrots
4 large celery sticks
5 chicken bouillion cubes
1 can evaporated milk

Peel potatoes and cut to bite size. Dice carrots and celery to your desire. Dice onion. Add bouillion cubes. Add above ingredients to pot with enough water so that the mixture is touching the top of the pot. Low boil for about twenty minutes uncovered, stirring often. Add evaporated milk and simmer 30 minutes uncovered stirring often. You're done! Let cool.


1 (4 to 6 pound) bone-in turkey breast, thawed if frozen
3/4 C parsley, divided
1/2 C vegetable oil
2 T salt
2 T black pepper
1 C apple cider vinegar

Place turkey in slow cooker. Stir together 1/2 C parsley, oil, salt, pepper and vinegar and pour over turkey. Sprinkle remaining parsley on top. Cook 4 to 4-1/2 hours on high or 8 to 8-1/2 hours on low. Remove from cooker and let stand 15 minutes before slicing. Turkey Quesadillas; For a speedy way to use the leftovers, place about 1 t oil in a skillet and heat until warm. Place a flour tortilla in the skillet and spread with about a half-cup mixed Mexican style grated cheese and a half-cup minced turkey. Top with second tortilla. Cook over medium to medium high heat until cheese starts to melt. Turn with a spatula and brown the other side. Cut into quarters and serve with salsa.


1 (3 to 4 pound) Boston butt
1/3 C or more light brown sugar
1/3 C or more Worcestershire sauce

Place meat in slow cooker. Saturate with Worcestershire sauce. Sprinkle all over with brown sugar. Cover and cook on high setting for 4 hours, then reduce to low and continue cooking for the rest of the day. NOTE: 8 hours on low works just fine.


1 (8 ounce) package macaroni, cooked and drained
1 (12-ounce) can evaporated milk
1-1/2 C milk
1 t salt
1 C grated medium cheddar cheese
2 C grated sharp cheddar cheese
1/4 C melted butter or margarine
2 eggs, beaten
Black pepper to taste
Thinly sliced cheddar (optional)

Coat liner of slow cooker with nonstick cooking spray. Combine all the other ingredients, stirring well. Pour into cooker. Place thin slices of cheese on top, if desired. Set slow cooker on low and cook 3-1/2 hours, without stirring. Makes 6 to 8 servings.


Dense vegetables like potatoes and carrots can take longer to cook than meat or poultry. Cut them into 1-inch chunks and place them on the bottom and around the sides of the pot. Place the meat on top of them.

When adapting recipes for the slow cooker, you may need to cut back on the liquid, since it doesn't cook away like it would on the stove or in the oven.

Because of the long cooking times, herbs may lose their flavor. Use whole herbs instead of ground, or add ground herbs and spices near the end of cooking time.

Dairy products tend to curdle over long cooking. Add them at the very end.


Links for Crockpot Cooking

Background Courtesy Of