African-Style Braised Chicken in Peanut Sauce

African-Style Braised Chicken in Peanut Sauce

1 tablespoon vegetable oil
3 pounds chicken pieces - skin on breasts, skinless legs and thighs
2 onions, finely chopped
4 garlic cloves, minced
1/2 to 1 long red or green chile pepper, minced
2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 cup condensed chicken broth, undiluted
1/2 cup tomato sauce
1 bay leaf
1/2 cup peanut butter
2 tablespoons sherry or lemon juice
1 red bell pepper, finely chopped
Hot white rice

In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches; brown on all sides. Transfer to a crockpot.

Reduce heat to medium. to skillet, add onions and cook, stirring, until softened. Add garlic, chile pepper, curry, oregano, salt and peppercorns and cook, stirring, 1 minute. Stir in chicken broth, tomato sauce and bay leaf; bring to a boil.

Pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until juices run clear when chicken is pierced with a fork.

In a bowl, combine peanut butter and sherry. Add a little cooking liquid; stir to blend. Add to crockpot along with bell pepper. Cover and cook on HIGH for 20 minutes, until bell pepper is tender. Discard bay leaf.

Serve over rice.

Make ahead: This dish can be partially prepared the night before it is cooked. Complete Step 2, heating 1 tablespoon oil in a pan before softening onions. Cover and refrigerate overnight. The next morning, brown chicken. Continue cooking as directed.

Makes 6 servings.



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Asian Pork Roast

Asian Pork Roast

1 (3 to 4 pound) pork roast
1/4 cup soy sauce
1/4 cup orange marmalade
1 tablespoon ketchup
2 cloves garlic, crushed

Place roast in crockpot. Combine remaining ingredients. Pour over roast. Cover and cook on LOW for 8 to 10 hours.

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Bayou Gumbo

Source: Pillsbury's Recipes

3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12 ounce) package frozen shelled deveined cooked
medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.

Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.

Place flour-oil mixture in 3 1/2- to 4-quart crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on LOW setting for 7 to 9 hours.

When ready to serve, cook rice in water as directed on package.

Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on LOW setting for additional 20 minutes.

Serve gumbo over rice.

Makes 6 servings.

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Easy Bloody Mary Chicken

Easy Bloody Mary Chicken

4 skinless, boneless chicken breast halves
1 (32 ounce) bottle bloody Mary mix

Wash, skin and remove fat from chicken breasts and place in crockpot.

Pour bloody Mary mix over the chicken breasts, and cook on LOW for 8 hours.

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Crock Pot Chicken Recipes

Crockpot Recipe for Asian Pork Roast

Crockpot Recipe for Asian Pork Roast

1 (3 to 4 pound) pork roast
1/4 cup soy sauce
1/4 cup orange marmalade
1 tablespoon ketchup
2 cloves garlic, crushed

Place roast in crockpot. Combine remaining ingredients. Pour over roast. Cover and cook on LOW for 8 to 10 hours.

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Barley Stroganoff Stew

1 pound beef stew meat, cut into 1/2-inch cubes
1/2 cup finely chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can condensed beef broth
1/2 cup water
1/2 cup pearl barley
2 tablespoons catsup
1 teaspoon paprika
1 teaspoon salt
Dash of pepper
2 cups sliced fresh mushrooms
1/2 cup sour cream

Mix all ingredients except the sour cream in a 4-quart crockpot. Cover and cook on LOW for 7 to 8 hours. Turn off heat then stir in sour cream.

Serve over egg noodles.

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Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Spray inside of 2- to 3 1/2-quart crockpot with cooking spray.

Mix all ingredients except sugar and cinnamon in crockpot. Cover and cook on LOW for 3 to 4 hours or until liquid is absorbed.

Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm.

Makes 8 servings.


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Autumn Cider Chops

1-inch thick pork chops
2 cups apple cider
4 cloves fresh garlic, crushed
1/2 cup chopped yellow onion
1/2 cup chopped celery
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon cinnamon
8 cloves (optional)
2 tablespoons brown sugar or maple syrup (optional)
1 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup all-purpose flour
Light cooking oil

Trim excess fat from chops. Dredge chops in flour, salt and pepper. Fry to a golden brown in oil. Place chops in crockpot, layering the vegetables, seasoning and sugar in between and on top. Pour cider over the smothered chops and cook on HIGH for 4 to 5 hours.

Serve with rice and applesauce.

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Barbecue Bean Soup

Barbecue Bean Soup

1 pound Great Northern beans, soaked
2 teaspoons salt
1 medium onion, chopped
1/8 teaspoon ground pepper
2 pounds beef short ribs
6 cups water
3/4 cup barbecue sauce

Place all ingredients except barbecue sauce into crockpot. Cover and cook on LOW for 10 to 16 hours.

Before serving, remove short ribs and cut meat from bones. Return meat to crockpot. Stir in barbecue sauce before serving.

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Source: Rival Crock-Pot Cookbook

Recipe for Chicken Licken

Crock Pot Recipe for Chicken Licken

8 chicken legs, thighs and/or breasts
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
3 tablespoons butter
1 (16 ounce) can whole tomatoes
1 large onion, chopped
1 (4 ounce) can mushrooms, drained and sliced
1 clove garlic, minced
1 1/2 teaspoons salt
1/2 cup heavy cream
2 teaspoons paprika

Rinse the chicken parts and pat dry. Melt the butter in a skillet. Brown the chicken on all sides in the butter. Place the chicken in a crockpot.

Combine all the other ingredients except the cream together. Mix well. Pour over the chicken. Cook on LOW for 8 to 10 hours.

Stir in the heavy cream just before serving.

Serve over hot spaghetti.

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Crock Pot Recipe for Caramel Rum Fondue

Crock Pot Recipe for Caramel Rum Fondue

7 ounces caramels
1/4 cup miniature marshmallows
1/3 cup whipping cream
2 teaspoons rum

Combine caramels and cream in crock pot. Cover and heat until melted, 30 to 60 minutes.

Stir in marshmallows and rum. Cover and continue cooking 30 minutes.

Serve with apple wedges or pound cake dubes.

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Crock Pot Recipe for Apple Brown Betty

Crock Pot Recipe for Apple Brown Betty

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread
cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples
in crock. Cover.

Place crock into outer shell. Cook on low setting 2 to 4 hours.

Makes 6 to 8 servings.

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Beef Barley Soup

Beef Barley Soup

1 to 2 soup bones
1 cup barley
1/2 cup rice
1 cup diced carrots
1 small onion, chopped
1 can tomato with juice and water to cover barley
1 to 2 tablespoons salt
Tomato juice (optional)

Put all ingredients in crockpot, adding liquids last. Cover and cook on LOW for about 8 hours.

Crock Pot Recipe for Barbecue Beef Stew

Crock Pot Recipe for Barbecue Beef Stew

2 pounds stew meat
3 tablespoons vegetable oil
1 onion, sliced
1/2 cup chopped green bell pepper
1 large clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 (16 ounce) can tomatoes
1 (4 ounce) can mushrooms
1/3 cup barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Add to crockpot and cook on LOW for 8 to 10 hours.

Mix cornstarch and cold water and thicken before serving.

Serve over hot cooked rice.

Cajun Chicken Cordon Bleu

Cajun Chicken Cordon Bleu

6 whole boneless, skinless chicken breasts
3 tablespoons butter
1/2 cup seasoned bread crumbs
6 slices thinly sliced deli ham
1 teaspoon Creole seasoning (optional)
6 slices pepper jack cheese
1 (10 1/2 ounce) can cream of chicken Dijon soup

Open chicken breasts up to lay flat and flatten as much as possible with a mallet.
Brown chicken breasts in butter over medium-high heat and dredge each whole chicken breast in seasoned bread crumbs. Place browned and breaded chicken on baking sheet in one layer.

Cut the chicken breast halves apart. Lay deli ham on one half of each chicken breast and place the other half on top. Layer chicken breast packages in crockpot.

Sprinkle with Creole seasoning and cook on LOW for 6 to 8 hours. During the last hour of cooking, use a fork to spread out chicken pieces and lay a slice of pepper jack cheese over the top of each chicken package. Spoon soup over all.

Dish is ready to serve when the soup  has thoroughly heated and the chicken packages are glazed.

Serves 6.

Crock-Pot Beef Taco Bean Soup

Crock-Pot Beef Taco Bean Soup

1 (2 pound) rump roast
1 package taco seasoning
1 (15 ounce) can Mexican style diced tomatoes
1 small can green chiles
1 (8 ounce) can tomato sauce
1 onion, chopped
2 beef bouillon cubes
2 (15 ounce) cans red kidney beans, rinsed and drained
Shredded Cheddar cheese

Cut roast into bite-size chunks. Roll in taco seasoning and add to crockpot. Then add the tomatoes, chiles, tomato sauce, onion and bouillon cubes. Cover and cook on LOW for 6 hours or until meat is tender.

Add the drained beans and cook until the beans are heated through, about 30 minutes.

Serve topped with cheese and/or the toppings that you like.

Arizona Chicken Crockpot Recipe

Yield: 4 servings

4 boneless chicken breasts
1 large onion, chopped
1/2 pound shredded Cheddar cheese
1 can cream of chicken soup
1 pinch garlic salt
1 teaspoon chili powder
1 small chile pepper, chopped
Pepper to taste
1 can cream of mushroom soup
1 can Ro-Tel tomatoes

Lightly brown chicken breasts. Cut into bite size pieces. Place chicken in the bottom of crockpot. Add onion, Cheddar cheese and cream of chicken soup. Sprinkle with garlic salt, chili powder, pepper and chile. Add cream of mushroom soup and tomatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours.

Serve with tortilla chips and sour cream.

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Bayou Gumbo

Source: Pillsbury's Recipes

3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12 ounce) package frozen shelled deveined cooked
medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.

Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.

Place flour-oil mixture in 3 1/2- to 4-quart crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on LOW setting for 7 to 9 hours.

When ready to serve, cook rice in water as directed on package.

Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on LOW setting for additional 20 minutes.

Serve gumbo over rice.

Crock Pot Recipe for Catalina Ribs

Crock Pot Recipe for Catalina Ribs

1 1/2 to 2 pounds boneless pork ribs
1 onion, chopped
2 cloves garlic, minced
1 (8 ounce) bottle Catalina salad dressing

Put ribs in crockpot. Add remaining ingredients and cook on LOW for 5 to 7 hours.


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Crock Pot Beef Barley Stew

1 1/2 pounds beef chuck, cut into 1-1/2-inch cubes
2 tablespoons olive oil
2 medium carrots, cut into 1-inch chunks
1 cup chopped onion
1 cup chopped celery
2 (14 ounce) cans peeled tomatoes, with juice
1 (14 ounce) can water
1/2 cup uncooked barley
2 tablespoons granulated sugar
1 tablespoon salt
1/2 teaspoon pepper
3 cooked and peeled potatoes, cut into chunks (optional)

Brown meat in olive oil in skillet over medium heat, about 3 minutes.

Remove meat from pan and set aside.

Add carrots, onion and celery to pan and cook until slightly browned, 2 to 3 minutes.

Add vegetables to crockpot. Place meat on top of vegetables. Add tomatoes, water and barley. Stir in sugar, salt and pepper.

Cover and cook on LOW for about 7 hours, adding cooked potatoes to stew during last 30 minutes of cooking.

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