Crockpot Recipes

Some of the best meals are those made in a Crockpot. Use these tasty crockpot recipes to get some of the juicy flavors you are after.

Apricot Lemon Chicken

Apricot Lemon Chicken

With a hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with kids, especially when served with fluffy white rice and peas.

2 pounds boneless breast of chicken
1 lemon, quartered
1 teaspoon Kosher salt (or 1/2 teaspoon regular salt)
1 teaspoon brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available)

Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.

Add the remaining ingredients and stir until well mixed. Cook on HIGH for 4 hours.

Serves 6.

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Deep Dish Shrimp Bake

Deep Dish Shrimp Bake


Deep Dish Shrimp Bake

2 pounds potatoes, peeled and quartered
1/4 cup milk
1 egg, beaten
2 tablespoons butter
1 teaspoon Dijon mustard
2 teaspoons dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh or frozen salad shrimp
1 (10 3/4 ounce) can condensed cream of shrimp soup
1 (8 3/4 ounce) can whole-kernel corn, drained

Preheat the oven to 425 degrees F.

Place the potatoes in a soup pot and cover with water. Bring to a boil over medium-high heat. Boil for 15 minutes, or until fork-tender.

Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.

In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well. Cover with an even layer of corn. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.

Bake for 30 to 35 minutes, or until heated through and the crust is golden. Slice and serve.

Apple Pecan Bread Pudding

1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half-and-half or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon cinnamon
Vanilla ice cream (optional)
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F.

Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.

Meanwhile, place bread cubes in a greased crockpot.

Peel, core and thinly slice the apples

Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half-and-half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples.

Pour egg mixture over bread. Drizzle with butter. Cover and cook on LOW until apples are tender when pierced and custard is set – about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.

Serve warm with ice cream, if desired.

Cabbage Stew

Cabbage Stew

Cabbage Stew

1 pound ground beef, browned with a little salt
1 can Ro-Tel tomatoes
1 large onion, chopped
1 can whole kernel corn
1 teaspoon garlic salt
3 ribs celery, chopped
1 can stewed tomatoes
1 can Ranch-Style beans
1 tablespoon chili powder
1 small head cabbage

Mix all ingredients except cabbage and put into crockpot.

Cut cabbage and place on top. Cook 5 or 6 hours on HIGH, or about 8 hours on LOW. Do not add water or drain any of the liquid off of the canned vegetables.

Serve hot.

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.

Barbecue Chicken Sandwiches

Barbecue Chicken Sandwiches

1 to 2 pounds boneless, skinless chicken thighs
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup chicken broth
Cracked black pepper, to taste
1 cup barbecue sauce
1 cup Monterey jack cheese, shredded

Place onion and bell peppers in crockpot and top with chicken thighs. Pour chicken broth over chicken. Season with cracked black pepper and cook on LOW for 6 to 8 hours.

At the end of cooking time, drain liquid from pot and shred chicken. Return chicken to the crockpot and mix in barbecue sauce. Cook another 30 minutes. Spoon mixture into split dinner rolls and top with shredded Monterey jack cheese.

Serves 12 to 15.

Rebel Venison Stew

Rebel Venison Stew

2 pounds venison
1 teaspoon coarsely ground pepper
2 large potatoes, diced
1 can tomato sauce
4 carrots, diced
3 tablespoons chunky peanut butter
1 cup red table wine
2 teaspoons soy sauce
2 medium onions, chopped
Beef broth to cover
2 bay leaves
1 clove garlic, minced
1 1/2 teaspoons salt
1 teaspoon thyme

Combine all ingredients in a crockpot. Cook on LOW for 8 hours and 15 minutes.

Serve with cornbread.

Crockpot Apple Pie

Crockpot Apple Pie

8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup biscuit baking mix
1 cup biscuit baking mix
1/3 cup packed brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice and nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar, eggs, vanilla extract and the 1/2 cup biscuit baking mix. Spoon over apples.

Combine the 1 cup biscuit baking mix and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on LOW for 6 to 7 hours or until apples are soft.

Crockpot Apricot Nut Bread

Crockpot Apricot Nut Bread

Serves 4 to 6.

3/4 cup dried apricots
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup milk
1 egg, slightly beaten
1 tablespoon grated orange peel
1 tablespoon vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 tablespoon flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl.

Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit or 2-pound coffee can. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a wooden pick or a twist of foil to let excess steam escape. Cook on HIGH for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.

Do not lift the lid while baking this bread.

Crockpot Barbecue Beef Sandwiches

Barbecue Beef Sandwiches

3 pounds beef boneless chuck roast
1 cup barbecue sauce
1/2 cup apricot, orange or peach preserves
2 tablespoons red or green bell pepper, chopped
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion, sliced
12 Kaiser or hamburger buns, split

Remove excess fat from beef. Cut beef into 4 pieces. Place beef in a 4- to 5-quart crockpot.

Mix remaining ingredients except buns; pour over beef. Cover and cook on LOW for 7 to 8 hours or until beef is tender.

Remove beef from crockpot. Cut beef into thin slices; stir back into sauce. Cover and cook on LOW for 20 to 30 minutes or until beef is hot. Fill buns with beef mixture.

Yields 12 sandwiches.