Crockpot Recipes

Card Set Information

Author:
thrlckr08
ID:
283651
Filename:
Crockpot Recipes
Updated:
2014-09-21 02:43:09
Tags:
crockpot
Folders:
Food
Description:
Crockpot dishes
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user thrlckr08 on FreezingBlue Flashcards. What would you like to do?


  1. LEMON & GARLIC "DUMP" CHICKEN
    • 2 Cloves Garlic -- chopped
    • 4 Tablespoons Olive Oil
    • 2 Tablespoons Chopped Parsley
    • 3 Tablespoons Lemon Juice
    • 1/8 Teaspoon Pepper
    • 1 1/2 Pounds Chicken Piece
  2. CHILI MAPLE GLAZED CHICKEN
    • 2 Tablespoons Water
    • 1 Teaspoon Salt
    • 1.5 Tablespoons Maple Syrup
    • 1 Tablespoon Chili Powder
  3. HONEY GLAZED "DUMP" CHICKEN
    • 1/4 cup Butter -- Melted
    • 1/8 cup Soy Sauce
    • 1/2 cup Honey
    • 4 boned and skinned chicken breast halves
  4. BBQ JELLY CHICKEN
    • 3/4 cup Ketchup
    • 3/4 cup Blackberry Jam (Strawberry, peach, and apricot also work well)
    • 1/4 cup White Vinegar
    • 1 Teaspoons Worcestershire sauce
    • 2 Teaspoons Chili Powder
    • 1/8 Teaspoon Salt
  5. CITRUS GINGER CHICKEN
    • 1/4 cup Orange Marmalade
    • 1 Tablespoon Honey-Mustard
    • 3/4 Teaspoon Ground Ginger
    • 1/8 Teaspoon Red Pepper (Optional)
  6. CRANBERRY CHICKEN
    • 2 Tablespoons Melted Butter
    • 1 Tablespoon Soy Sauce
    • 1/2 cup Cranberry Sauce
    • 1/4 cup Orange Juice
    • 1/8 Teaspoon Cinnamon
  7. CREOLE CHICKEN
    • 1 Tablespoon Olive Oil
    • 1/4 cup Chopped Onion
    • 1/4 cup Bell Pepper
    • 1 Clove Minced Garlic
    • 14 oz can Whole Tomatoes(Chopped and undrained)
    • 2 Teaspoons Worcestershire
    • 2 Teaspoons Red Wine Vinegar
    • 1/2 Teaspoon Dried Basil
    • 1/4 Teaspoon Salt
    • 1/4 Teaspoon Pepper
    • 1/4 Teaspoon Pepper Sauce (Optional)
  8. GARLIC DIJON CHICKEN
    • 2 Cloves Minced Garlic
    • 4 Tablespoons Dijon Mustard
    • 2 Tablespoons Lime Juice
  9. HERB-WINE CHICKEN
    • 1 cup Red Wine
    • 2/3 cup Vegetable Oil
    • 2 Cloves Crushed Garlic
    • 1/2 Lemon (sliced thinly)
    • 2 Tablespoons Minced Parsley
    • 1 Teaspoon Thyme
    • 1 Teaspoon Basil
    • 1/2 Teaspoon Salt
    • 1/4 Teaspoon Pepper
  10. HONEY GINGER CHICKEN
    • 4 Tablespoons Chopped Onion
    • 1.5 Tablespoons Honey
    • 1 Tablespoon Soy Sauce
    • 1 Tablespoon Minced Ginger
    • 2 Tablespoon Sherry
    • 1/4 cup Chives
  11. HONEY SESAME CHICKEN
    • 1/2 cup Beer
    • 3 Tablespoons Sesame Seeds
    • 3 Tablespoons Honey
    • 2 Tablespoons Dijon Mustard
    • 1/2 Teaspoon Pepper
    • 2 Cloves Crushed Garlic
  12. LEMON & GARLIC CHICKEN
    • 2 Cloves Chopped Garlic
    • 4 Tablespoons Olive Oil
    • 2 Tablespoons Chopped Parsley
    • 3 Tablespoons Lemon Juice
    • 1/8 Teaspoons Pepper
  13. LEMON MARINADE CHICKEN
    • 2/3 cup Lemon Juice
    • 1/4 cup Cider Vinegar
    • 1/4 cup Vegetable Oil
    • 2 Tablespoons Minced Onion
  14. PEPPER LIME CHICKEN
    • 1/2 Teaspoon Lime Peel
    • 2 Cloves Minced Garlic
    • 1/4 cup Lime Juice
    • 1 Teaspoon Pepper
    • 1 Tablespoon Vegetable Oil
    • 1 Teaspoon Basil
    • 1/4 Teaspoon Salt
  15. RASPBERRY CURRANT CHICKEN
    • 1 Tablespoon Sugar
    • 1 Teaspoon Pepper
    • 1/8 cup Water
    • 1/8 cup Raspberry Vinegar(Also can substitute Raspberry Vinaigrette Salad Dressing)
    • 1/2 cup Currant Jelly
  16. RUSSIAN CHICKEN
    • 2/3 cup Apricot Preserves
    • 16oz Russian Dressing
    • 2 Packages Dry Onion Soup Mix
  17. SPICED CITRUS CHICKEN
    • 2 Tablespoons Olive Oil
    • 2 Tablespoons Lime Juice
    • 2 Tablespoons Orange Juice
    • 2 Tablespoons Lemon Juice
    • 2 Tablespoons Chili Powder
    • 2 Tablespoons Paprika
    • 1 Teaspoon Cayenne
    • 1/2 Teaspoon Pepper
    • 1/2 Teaspoon Salt
  18. Spicy Sweet Glaze
    • 2 Teaspoons Minced Garlic
    • 2/3 cup Apricot Preserves
    • 1/3 cup Soy Sauce
    • 1/3 cup Ketchup
    • 1 Teaspoon Tabasco
  19. Sweet & Sour Chicken
    • 1/4 cup + 2 Tablespoons Honey
    • 1/4 cup + 2 Tablespoons Sherry Vinegar
    • 1/8 cup Soy Sauce
    • 2 Teaspoons Minced Ginger
    • 4 Cloves Crushed Garlic
  20. STICKY CHICKY
    • 2 Tablespoons Oil
    • 1 Tablespoon Soy Sauce
    • 3 Tablespoons Smooth Peanut Butter
    • 3 Tablespoons Ketchup
  21. TERIYAKI CHICKEN
    • 1 Clove Garlic, Crushed
    • 1/3 cup Soy Sauce
    • 2 Tablespoons Rice Wine (Or Sherry)
    • 1.5 Tablespoons Cider Vinegar
    • 1.5 Tablespoons Brown Sugar
    • 1.5 Tablespoons Minced Ginger
    • 2 teaspoons garlic powder
    • 2 teaspoons Italian seasoning
    • 1 teaspoon minced onion
    • 1/3 cup veggie oil
    • 1 fryer, cut up or 3 pounds pieces
  22. Holiday Bourbon Whiskey Meatballs
    • Ingredients:
    • 1 pound Bag Frozen Meatballs
    • ½ cups Ketchup (Heaping)
    • ½ cups Brown Sugar, Packed
    • ¼ cups Bourbon Whiskey
    • 1 teaspoon Fresh Lemon Juice
    • 1 teaspoon Worcestershire Sauce

    Preparation NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe.

    In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

    Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top.

    Mix it up all around so each meatball is coated with the whiskey sauce.

    Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.

    Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.

    You don’t want to burn all that wonderful whiskey sauce! That’s the best part! Boy these are so good! Now I know where whiskey-a-go-go came from!
  23. Mango Chipotle Chicken and Rice
    Ingredients:

    • 9 frozen chicken breasts
    • 3/4 cup Mango Chipotle Vinaigrette salad dressing from Hidden Valley
    • 1/4 cup vinegar
    • 2 tablespoons brown sugar
    • 2 teaspoons lite soy sauce
    • 2 teaspoons minced garlic cloves
    • 1/4 cup water
    • 3 tablespoons cornstarch
    • 20 ounce can pineapple tidbits

    Instructions:

    • Line bottom of crockpot with frozen chicken.
    • Combine all other ingredients EXCEPT the pineapple.
    • Pour over the chicken.
    • Then pour pineapple tidbits and all of juice over that.
    • Cover.
    • Cook on low for 6-8 hours.
    • Serve over rice.
  24. Slow Cooker Chipotle Chicken
    Ingredients:

    • 4 boneless skinless chicken breast
    • 1/4 cup melted butter
    • 1/2 cup chicken broth (I used 1/2 bouillon cube mixed with 1/2 cup water)
    • 8 oz cream cheese, softened
    • 2 tsp garlic powder
    • 1 can cream of chicken soup
    • 3 chipotle peppers in sauce
    • salt and pepper to taste
    • cooked rice (to serve)
    • 1 tablespoon adobe sauce from chipotle peppers jar

    Instructions:

    • Place chicken in slow cooker.
    • Melt butter and mix with chicken broth.
    • Then add garlic powder, cream of chicken soup, cream cheese, peppers and pepper sauce to bowl.
    • Stir and pour over chicken.
    • Cook on low heat 4-6 hours
    • Use a whisk to smooth the sauce in the slow cooker.
    • Serve chicken over rice and top with peppers and tomatoes (optional, but it makes it look pretty!)
  25. Slow Cooker Chipotle Chicken
    Ingredients:

    • 1 lb. boneless, skinless chicken (breasts or tenderloins)
    • ¾ cup chicken broth, low sodium
    • 1 can condensed cream of chicken soup (10¾oz.)
    • 3 cloves garlic, minced
    • 2-3 chipotle peppers in adobo sauce
    • 1 tbsp adobo sauce
    • 8 oz. cream cheese (1/3 less fat)
    • salt and pepper, to taste

    Instructions:

    • Add all of the ingredients to a large crock pot and stir.
    • Cook on low for 4-6 hours or on high for 3-4 hours.
    • Serve over pasta or rice.
  26. Slow Cooker Thai Chicken
    Ingredients:

    • 3/4 cup(s) light coconut milk
    • 2 tablespoon(s) natural creamy reduced-fat peanut butter
    • 1 tablespoon(s) red curry paste
    • 1 teaspoon(s) grated ginger
    • 1 1/2 pound(s) boneless chicken thighs, cut into 1 1⁄2-in. pieces
    • 2 red bell peppers, sliced 3⁄4 in. thick
    • 1 large onion, sliced
    • 1 pound(s) rice noodles
    • 1 cup(s) frozen peas
    • 1/4 cup(s) fresh cilantro leaves
    • Lime wedges, for serving

    Directions:

    In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.

    Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.

    Twenty minutes before serving, cook the noodles according to package directions.

    Stir the peas into the chicken mixture, and cook, covered, until heated through, about 3 minutes.

    Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.
  27. Crock Pot Thai Chicken
    Ingredients:

    • 1-1/2lbs chicken breasts
    • 1-14oz can lite coconut milk, divided
    • 3/4 cup Trader Joe’s Spicy Peanut Vinaigrette (or something similar)
    • 1 Tablespoon coconut oil (or vegetable oil)
    • 1 green onion, chopped
    • 1 garlic clove, chopped
    • 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
    • 1 cup water
    • 1/2 teaspoon salt
    • 1 cup long grain white rice
    • chopped salted peanuts, optional

    Directions: 

    Cut chicken breasts in half then lay in the bottom of a 5.5 – 6 quart crock pot.

    Add 3/4 cup coconut milk and 3/4 cup spicy peanut vinaigrette on top then lift chicken breasts to get liquid underneath.

    Cover and cook on high for 3 hours or low for 6 hours, or until very tender.

    When chicken has 20 minutes left, make Coconut Rice.

    Heat coconut oil in a medium-sized saucepan over medium heat.

    Add green onion, garlic, and thyme then saute until tender, 2 minutes.

    Add remaining coconut milk (1 cup,) water, and salt then bring to a boil.

    Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, 15-20 minutes.

    Scoop rice onto plates then top with chicken and drizzle cooking liquid on top.

    Sprinkle with chopped peanuts, if desired, then serve.

What would you like to do?

Home > Flashcards > Print Preview