Crockpot Pork Stew

We love vegetable soup, chili and beef stew, but sometimes we just need a little change. Sweet potatoes, pork and vegetables makes this an easy and tasty recipe...

Pork Stew

2 Sweet Potatoes, peeled and cut into 2-inch chunks
1 package (10 ounces) frozen corn (can use canned corn)
1 package (9 ounces) frozen green beans (can use canned green beans)
1 cup chopped onion
1 1/4 pounds pork stew meat
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup water
1 to 2 Tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground coriander

Spray crock pot with cooking spray. Put potatoes & pork in crock pot first. Pour vegetables over meat and potatoes. In mixing bowl, mix all other ingredients and pour over meat and vegetables in crock pot. Cover and cook on LOW 7 to 9 hours.

Happy Slow Cooking! Enjoy and Hugs!

Here are more Crockpot Pork Recipes from Hazel's Crock Pot Kitchen...

Crockpot Goulash

This is a recipe that my mom use to make all the time...not in the crock pot, but the old fashion way...since it is a favorite, and I'm not the 'old fashion' kinda cook, I adjusted the recipe so that it can be made in the crockpot...and still taste like mom's...

Goulash

2 lbs stew meat
1 chopped onion

1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1 Tablespoon brown sugar, packed
1/2 cup ketchup
1 cup cold water
2 teaspoon paprika
2 Tablespoon Worcestershire Sauce
Salt and Pepper to taste

1/4 cup flour
1/2 cup water

Put meat and onions in crock pot that has been sprayed with cooking spray. Mix next set of ingredients and pour over meat and onions. Cover and cook on LOW for 6 to 8 hours.

In a small bowl, mix flour and 1/2 cup of water. Pour into crock pot and stir to mix with meat mixture. Cook on HIGH about 10 minutes longer or until thickened. Serve over pasta.

Happy Slow Cooking! Enjoy and Hugs...


Here are more Crockpot Beef Recipes from Hazel's Crock Pot Kitchen

Pears in Maple Sauce

Who doesn't love the taste of maple syrup? Okay, Hubs doesn't, but this is an easy and tasty recipe for the rest of us out there who loves the taste...

Pears in Maple Sauce

6 pears, peeled, cored from the bottom, leaving stem in place
1/2 cup brown sugar, packed
1/3 cup maple syrup (can use maple flavored syrup)
1 Tablespoon butter, melted
1 teaspoon orange zest
1/8 teaspoon ground ginger

Sauce:

1 Tablespoon cornstarch
2 Tablespoons orange juice (I use fresh squeezed from the orange I got the zest from)

Place pears in crock pot...making sure the stems are all facing upwards. Mix remaining ingredients (not sauce) and pour over pears. Cover and cook on HIGH for 2 hours (may need to cook longer...you want your pears to be tender). Using a large spoon, remove pears from crockpot and place on a platter...make sure stems are still in upright position.

Pour sauce ingredients into crock pot and stir to mix. Cover and cook on HIGH for about 10 minutes or until thickened. Spoon sauce over pears and serve.

*I like to put my pears into individual serving bowls instead of on a platter. This way they are ready to serve...

Happy Slow Cooking! Enjoy and Hugs....


Here are more Crockpot Dessert Recipes from Hazel's Crock Pot Kitchen...

Chinese Orange Chicken

This recipe is dedicated to my MIL...BZ...she reads Hazel's Crockpot, and always wants to know why I don't have any pictures of what I'm making. This is because a lot of the recipes I post here are ones that I find in my recipe box that I've had and made over the years. Some, I've never made, but came across and they sounded tasty, so I posted them. So today, I will not only have a delicious recipe for you, but I will have pictures to show you just how easy this recipe is...

And just for you BZ, I will try to this more often...Hugs...

So, Hubs and I love Chinese food, but, like everyone else, we are trying to cut back on expenses. Not wanting to give up our Friday tradition of Chinese food, I started doing a little searching and found this wonderful recipe...

Chinese Orange Chicken

8 boneless skinless, small, chicken thighs
3 Tablespoon flour
1/3 cup orange marmalade
1/3 cup original bottled barbecue sauce, any brand is fine, just make sure it is the original flavor
2 Tablespoon soy sauce
1 Tablespoon fresh ginger root, grated

rice and vegetables of your choice








Place chicken thighs inside a large ziploc baggie. Pour flour into the bag, seal and shake to coat.

Then pour chicken and flour into the crockpot:

In small bowl mix the rest of the ingredients, pouring over chicken when done...











Stir to coat chicken with mixture. Cover and cook on LOW for 6 to 8 hours (HIGH 3 to 4 hours). Serve with rice and steamed vegetables of your choice.


**I know the recipe calls for 8 small chicken thighs, but I couldn't find small ones, so I cooked these 5 medium to large ones and will cut up once on the plate



Happy Slow Cooking! Enjoy and Hugs!


Here are more Crockpot Chicken Recipes from Hazel's Crock Pot Kitchen

Sauerkraut and Sausage

Okay, I am NOT a big fan of sauerkraut, but I know some people are, so I found this recipe and thought I would share...I have NOT made this recipe, so if any of you try it, I would love to know how it turned out...

Sauerkraut and Sausage

Ingredients:

• 1 (20 ounce) can sauerkraut, (If you want to cut down on the salt, you can drain and rinse this)
  
• 1/4 cup brown sugar, packed
  
• 1 1/2 pounds ground pork sausage (you can use kielbasa sausage, beer brats or whatever type of sausage you like)
  
• 1 onion, sliced (or chopped if you like) (can replace onion with thinly sliced/chopped apples)
  

Directions:

1. Mix sauerkraut and brown sugar to crockpot in bowl.
2. Place sausage half the sausage in crock pot.
3. Pour half the sauerkraut mixture over sausage
   
4. Place half the onion (apple) over sauerkraut
5. Repeat
   
6. Cover and Cook on HIGH for 2 hours. Then reduce heat to LOW and cook for another 2 hours.

*If you drain the sauerkraut, you will want to add a little water to the crock pot for cooking. Not much, maybe 1/4 cup. After the two hours on HIGH if you see it needs more water add another 1/4 cup.

**This recipe can be doubled

Happy Slow Cooking! Enjoy and Hugs...


Here are more Crockpot Pork Recipes from Hazel's Crock Pot Kitchen

Beef Stew in Bar-b-que

On a cold winters day, nothing taste better than Beef Stew...it's comfort food...it will warm you up inside and out...BUT...it can get to be same ol', same ol'...so why not change it up a bit...

Beef Stew in Bar-b-que

5 carrots cut into 1" pieces and peeled
6 red potatoes, quartered
1 large onion, peeled and cut into chunks
2 lb boneless stew meat
3/4 cup plain old original barbecue sauce, brand of your choice

1 regular can of peas (can use frozen peas if you want)
1 Tablespoon instant coffee, plain not flavored

Spray crockpot with cooking spray. Place the onions, carrots and potatoes into crockpot. Put meat on top of the vegeatables. Mix barbecue sauce and instant coffee together in small bowl and pour over meat. Cover and Cook on LOW for 7 to 8 hours (HIGH 3-4 hours).

About a half hour before serving, pour the peas into the crock pot...stir to mix.

When you add your peas, if you feel your beef stew is a little 'thick' add a little hot water. Your crock pot will make condensation as it cooks your stew, so you it will be adding water as it cooks, but some people like their stews with a little more broth, so you can add the hot water close to the end of cooking.

TIP: You can add whatever vegetables you like to this beef stew...if you like green beans, corn, etc...add them...if they come from a can, add them in the last 30 minutes. If you are adding several canned vegetables, you might want to add them in the last hour to make sure they get heated all the way through.

Happy Slow Cooking! Enjoy and Hugs!


Here are more crockpot Beef Recipes from Hazel's crock pot kitchen...

Hot Apple Tea

I love when it starts to get a little cooler in the evenings. The leaves will be changing soon, which is my favorite time of the year. So I thought I would throw in this little Hot Apple Tea recipe, just in case your evenings are getting a little bit chilly...

Hot Apple Tea

1/2 gallon apple cider
1/2 gallon strong tea (I usually make my own, only I make it a little stronger than I would normally - but you can buy the tea in the gallon jugs if you want to make this even easier)
1 sliced lemon
1 sliced orange
3 (3 inch) cinnamon sticks
1 Tablespoon whole cloves
1 Tablespoon allspice
Brown sugar (I start with 1/4 cup, stir, taste and add more if I want a sweeter taste)

Put all ingredients in crockpot and stir to mix. Cover and cook on LOW for 2 hours. I usually taste the tea after about 1 1/2 hours so I know if I need to add more brown sugar...

I dip the tea out and into mugs, but I make sure I pour it through a strainer to keep any 'extras' from ending up in my tea. If I'm having company over, I will pour all the tea through a strainer and into a tea pot...Any left over tea can be stored in the frig and heated in the microwave before serving.

Happy Slow Cooking! Enjoy and Hugs!

Chicken n' Cream

I have made this recipe several different ways...using breast, chicken strips and even shredding the chicken before serving...I love that, depending on how you make it, you can make this seem like a different meal each time...The recipe I'm sharing is using the chicken strips, but I have 'options' on how to make it a little different at the end...

Chicken n' Cream

2 to 3 pounds of chicken strips
1 envelope dry onion soup mix
1 (10-3/4 oz can cream of mushroom soup
16 ounces sour cream

Place chicken strips in crock pot. Mix soup mix and mushroom soup together in small bowl and pour over chicken. Stir to coat chicken with soups. Cover. Cook on LOW for 6-8 hours. 30 minutes before you are ready to eat, pour the sour cream over the mixture and stir to mix. Cover and cook 30 minutes.

Serve over rice or noodles or mashed potatoes

Option #1:

replace chicken strips with 4 to 6 chicken breasts...follow all directions as above...serve with vegetables, etc.

Option #2:

using the chicken breast - before putting the sour cream into the crock pot, take two forks and shred the chicken - pour in the sour cream and cook for 30 minutes. Serve over baked potatoes or use like a gravy and serve over bread.

Option #3:

Cube the chicken strips before cooking. Follow other directions in main recipe, but add a can of corn. Serve over homemade (pop) biscuits..

Happy Slow Cooking! Enjoy and Hugs...

Here are more Crockpot Chicken Recipes from Hazel's Crock Pot Kitchen

Peachy Pork Ribs

The flavor combination with this recipe might seem a little out there, but it really is quite good mixed together...

Peachy Pork Ribs

4 pounds pork spareribs, boneless
1/2 cup brown sugar, packed
1/4 cup ketchup
1/4 cup white vinegar
1 minced garlic clove
1 teaspoon salt
1 teaspoon pepper
2 Tablespoon soy sauce
1 (15-ounce) can spiced cling peaches, cubed and with juice

Cut ribs into serving sizes and brown in a broiler. Place in a crock pot. Mix rest of ingredients together and pour over the ribs. Cover and cook on LOW 8 to 10 hours.

Happy Slow Cooking! Hugs and enjoy!

Here are more Crockpot Pork Recipes from Hazel's Crock Pot Kitchen

Cheesy Meatballs

I love a recipe that I can use a couple ways...main dish or appetizer...a versatile recipe that can be changed to match my mood and/or the ingredients in my pantry is a recipe that I will keep around for a long time, and this is one of those recipes...

Cheesy Meatballs

3-4 pound bag of frozen meatballs
3 (10 3/4 ounce) cans cream of mushroom soup (can use celery soup if you wish)
4 ounce can button mushrooms
1 (16 ounce) jar Cheese Whiz (can use velveeta cheese if you prefer)
1 medium onion, chopped small

Put meatballs in crockpot. Pour rest of ingredients into slow cooker and stir to mix. Cover and cook on LOW for 6 to 8 hours.

Serve as an appetizer or you can spoon over rice or noodles or over a baked potato...

Happy Slow Cooking! Enjoy and Hugs!

Here are more Crockpot Beef Recipes from Hazel's Crock Pot Kitchen...

Scalloped Pineapples

Let me begin by saying, I tried this recipe because of the name...I was curious enough to say, I wanted to know what that tasted like. And I'm glad I did...This is a nice complimentary side dish to ham or you can serve it as a dessert with vanilla ice cream.

Scalloped Pineapples

2 cups sugar
3 eggs, beaten
3/4 cups butter, softened
3/4 cup milk
1 large can crush pineapple, drained
8 slices of bread, cubed (make sure the crust has been removed)

Spray crockpot with cooking spray. Mix all ingredients in crock pot. Cover and cook on HIGH for 2 hours, then reduce heat to LOW for 1 more hour. (I have cooked this on LOW for 4 hours and skipped the HIGH to LOW part)...

If eaten as a side dish - spoon some on plate and serve with Ham slices

If eaten as a dessert - Spoon into a bowl and serve with vanilla ice cream over it...

Enjoy, Hugs and Happy Slow Cooking!


Here are more Crockpot Dessert Recipes from Hazel's Crock Pot Kitchen...

Crock Pot Chicken Tetrazzini

For those of you who watch The Soup, you will know this clip...for others, this woman is on the Maury show and she thought her boyfriend was cheating on her with her best friend and she thought it was because the friend made him chicken tetrazzini...this is only a very short clip of the show, but I thought I would post it in honor of this recipe...grin...



So here is another easy recipe from the crock pot...

Crock Pot Chicken Tetrazzini

2 - 3 cups diced, cooked chicken (I like to use Tyson's frozen diced, cooked, grilled chicken)
2 cups chicken broth
1 small onion, chopped
1/4 cup milk
1/2 cup slivered almonds
2 (4 oz) cans sliced mushrooms, drained
1 can (10 2/4 oz) can cream of mushroom soup

1 pound spaghetti
parmesan cheese, grated

Spray crock pot with cooking spray. Put all ingredients in crockpot (leaving out the spaghetti and the parmesan cheese)...Mix well.

Cover and cook on LOW 4 to 6 hours.

Cook Spaghetti per package directions. Put spaghetti on serving platter, pour mixture from crockpot over spaghetti and sprinkle with grated cheese.

Enjoy and Happy Slow Cooking!

Here are more Crockpot Chicken Recipes from Hazel's Crock Pot Kitchen...

Pork Roast Wrap

This little recipe is so simple that I couldn't believe it when I first tried it...

Pork Roast Wrap

1/4 cup salsa
3/4 cups salsa
2 tablespoons cornstarch
1 (2 pound) boneless pork roast
6 (8 inch) flour tortillas
3 cups broccoli cole slaw (Mann's broccoli cole slaw is what I use, but it can be hard to find in my area, so hopefully, you will be able to find this brand or another brand in your area)
1/2 cup cheddar cheese, shredded

Mix the 1/4 cup salsa and cornstarch in a small bowl. Wisk until smooth. Pour into crock pot. Put roast in crock. Pour the 3/4 cup salsa over the roast.

Cover and cook on LOW for 6 to 8 hours. About a half hour before eating, pull roast out of crock pot and place on a cutting board or serving platter. Cover with foil and let sit for 10 to 15 minutes.

Next you will want trim away any fat on the pork and then take two forks and shred the roast. (Run the forks away from each other until the roast starts to fall apart or shreds).

Put a tortilla on a plate, spoon some shredded pork over the tortilla. Spoon some of the salsa that is still in the crock pot over the pork. Put some broccoli slaw over your pork and sprinkle with some cheese. Roll up tortilla. Serve with salsa.

Enjoy and Happy Slow Cooking...

Here are more Crock Pot Pork Recipes form Hazel's Crock Pot Kitchen

Mexican Beef Roast

Roasts are one of the easiest things to make in the crock pot and the best part is, you can add almost anything and all kinds of flavors to change it up. A roast ain't a plain ol' roast anymore...

Mexican Beef Roast

4 bell peppers - seeded, and cut into 1/2-inch thick strips (don't just use green bell peppers, use all the colors)
1 red onion - large, peeled and sliced
3 - 4 pound beef roast
1 packet McCormick Grill Mates, southwest marinade mix
1 jar(16-ounce) black bean and corn salsa (I use Ortega)
1 can condensed creamy ranchero tomato soup

Place the sliced bell peppers and onion slices on the bottom of a slow cooker that has been sprayed with cooking spray.

Sprinkle the dry marinade mix on all sides of the roast. I have a salt shaker that I pour the packet into and that makes it easier for me to evenly sprinkle the mix. Use all the mix. Put the seasoned roast in crockpot sitting it on top of the peppers/onions.

Mix the salsa and soup in a small bowl and pour over roast.

Cover and cook on LOW all day (at least 8 to 10 hours)

Enjoy and Happy Slow Cooking!


Here are more crockpot Beef Recipes from Hazel's Crock Pot Kitchen