Wondering what Mommy Homework is??? Each week you will have an “assignment” here to share in our comments here on this site. You will love this-both sharing AND enjoying answers by others. Some of them, I compile into an ebook (contributors can resell as a product of their own–be sure to submit your email and full name when you register so I can credit you appropriately!).
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We get to know each other…we are encouraged in our journey…and we glean super ideas from other great moms!
Ready for this week’s MH? This is going to be a good one!
There is something about this time of year that makes me HAVE to pull out my crock-pot and all of my favorite crock-pot recipes. I love having yummy and nutritious meals ready with just a few minutes of work. Not to mention, I LOVE the way my house smells all day long! Yum. Yum!
So, this week, why don’t we have a virtual recipe swap? Share your favorite Crock-pot meal recipe. And, try some of the recipes that your friends will bring to the “virtual” swap! I LOVE sharing with all of you! This will be a fun assignment!
Have fun! 
DIG IN!
Love ya!
Cindy
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Deadline–Friday at midnight CST.
Crockpot Chicken Taco Soup
Ingredients:
* 3 boneless, skinless chicken breasts
* 3 cans diced tomatoes
* 1 can corn
* 1 can kidney beans
* 1 can black beans
* 1 can diced green chilies
* 2 Tbsp taco seasoning
* cheese (optional)
* sour cream (optional)
* tortilla chips or flat bread (optional)
* cooked brown rice (optional)
Directions:
1. Blend 1 can diced tomatoes with 2 Tbsp taco seasoning to make a “sauce”.
2. Drain kidney beans, black beans, corn, chilies.
3. Dump the sauce, diced tomatoes, kidney beans, black beans, corn, and chilies into crockpot.
4. Add chicken breast. Push them down so they are covered with the veggie/tomato mixture.
5. Cook at low heat for at least 5 hours.
6. About an 2 hours prior to eating, remove chicken breast and shred. Put back in pot and continue to cook.
Serving suggestions:
* Top with cheese and sour cream.
* Serve with tortilla chips or flat bread.
* Serve over rice.
COWBOY CASSEROLE
1 medium onion, chopped
1 1/4 lbs 90% lean ground beef
6 medium potatoes, unpeeled, sliced
1 clove garlic, minced
16 oz can kidney beans
15 oz can diced tomatoes
2 tbsp flour
1/4 tsp salt
1/4 tsp black pepper
In a heavy skillet over medium-high heat, brown ground beef, rinse with hot water and drain. Mix flour into diced tomatoes, stir until flour is smooth.
Layer into slow cooker in the following order; onion, beef, potatoes, garlic and beans. Pour tomatoes over all and sprinkle with salt and pepper. Cover and cook on low 5 to 6 hours or until potatoes are tender.
Love it!
Tara McClenahan
GodsGirl710
This isn’t very nourishing, except for the soul, but this is by far my favorite! I got it from the Betty Crocker Website.
Slow Cooker Hot Fudge Sundae Cake
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
Enjoy!
Heather Bice
I just made my first crockpot meal in a long while today. It turned out great. Here it is!
Crockpot Chicken (Just like buying a whole rotisserie chicken)
3tsp salt
1tsp paprika
1tsp onion powder
1/2 tsp thyme
1 tsp italian seasoning
1/2 tsp cayenne pepper
1/2 tsp pepper
4 cloves garlic
1 onion, cut in wedges
3-4 pound whole chicken
Cut off skin and fat, if desired. I did and it still turned out moist and delicious. Combine dry spices. Rub on meat, both inside the cavity and out. Lay bird breast down in crockpot. Stuff with garlic and onion. Don’t add any water! Cook on high for 4-5 hours or low for 8 hours. Amazingly easy and yummy!
I have started to use my crockpot more again. Tonight we are going to have roast with potatoes. I made it with cream of mushroom soup awhile ago and it was really good. I think I will do it that way again tonight. You just put 1-2 cans of cream of mushroom soup on the bottom of the crockpot before putting the roast and vegetables in and then cook as normal. We are expecting twins in November and I plan to use the crockpot a lot after that. 🙂 I have the book Fix it and Forget it for Entertaining that I have found helpful.
Cathy Dunlap
Super Easy Crock Pot Roast
put roast, peeled potatoes, pouch of dry onion soup mix and carrots or veggies of choice into your crock pot, cover with water then cook on high for 6 hours or low for 12 hours
Super good and super easy, I make gravy from the liquid before I serve.
Lori Duncan
I have a simple recipe that I just made last night. I put stew meat in the crock pot, cut up an onion, and cover it will barbecue sauce. Cook on low all day. At supper time, I cook baked beans, make cole slaw, and serve with bread. It is so easy and delicious.
Katrina Boatwright
-meat
-carrots
-Lipton or generic onion soup mix
-soy sauce
-onion or garlic powder
-whatever other seasonings you like to add
-water
Hamburger buns or rolls or bread, mashed potatoes, or noodles or something else to serve it with.
My favorite crock pot meal is not really very exciting. First, the night before, I put the crock pot on top of the basement freezer so I don’t smell it all night.
I put in the cheapest cut of meat I could find, usually a pork or beef roast on special.
I fill it about 1/2 way with water and throw in a lipton’s onion soup mix packet or 2. If I only had one, I may throw in some onion powder or garlic powder if it is pork, and maybe some soy or worcestershire sauce.
I like to throw in some carrots that are peeled and cut up because they turn to mush and you don’t know they are even there in the final meal!!
Then I let it cook all night. In the morning I stick a few forks in there and pull apart all that I can. I let it continue to cook and I keep going back and pulling apart as possible. (I usually move it to my upstairs counter for the day so I don’t have to keep running to the basement.)
By supper time (6PM or so) it is ready to be eaten in one of 2 ways (although I’m sure you might have a few other ideas, too) : As it is, OR add a few gravy packets or make your own gravy (or have your husband make it if it is his talent and not yours 🙂 ) and mix that in and then on buns, or over mashed potatoes or noodles
Hello Ladies,
My favorite crock pot recipe is very simple. Taking a large hunk of pork (usually enough that we have leftovers) with the rack in the bottom, we add the meat. We then use onion soup mix to season it with. We then add peeled carrot pieces and large potatoe pieces (peeled or not, your choice). A couple of onions cut in sections and added help to round it out. We then just turn our crock pot on low for 8-10 hours and let it cook.
We get lots of veggies this way and it is always such tender meat that I wonder why we don’t do it more often. We use the leftovers for BBQ and enjoy it the rest of the week.
I can’t wait to see your other favorites. With a new baby on the way, I can’t wait to use my crock pot often this fall.
In His Grace,
Jeniver
One easy crockpot recipe is to put chicken(I like to use boneless or you could cook chicken first then add ingredients) in crockpot and add a can of Ro-Tel with some garlic and onions, when the chicken has been seasoned well, add this with a “taco” meal, as a main dish w/ rice, or we like to put it on a bun! This is an easy recipe but the flavor is great and you can customize the flavor with all the different Ro-Tel varieties!
Thanks,
Tina K
Here are a couple of my favorites:
Salsa Chicken:
3 or 4 boneless skinless chicken breasts
1 jar of your favorite salsa
cook on medium heat for approx 4 hours or until chicken is done and can be pulled apart with a fork. Shred the chicken and let it set in the salsa juice until ready to serve. Serve over rice, salad, or tortillas.
another:
Simple Crock Pot Roast
Medium roast (your favorite type, but cheaper is better)
season with your favorite blend.
1-2 cups of water.
1 large or 2 small onions cut into large pieces
1 clove of garlic (or as much as you like)
Cook on medium heat for about 4 hours, until meat is about half done.
Add your favorite root vegetables (potatoes, carrots, etc..)
Continue on medium heat for approx 2 hours (until meat is done and veggies are tender)
If you don’t use the broth for a gravy, etc… save it in small jars to use when cooking rice or pasta for extra flavor.
Vegetable Soup:
Select all your favorite veggies (fresh is best, or can be frozen)
1 bay leaf
seasonings (garlic, onion, salt, pepper, oregano, thyme, red pepper flakes, rosemary, etc..)
1 cup of water
1 can of tomato sauce or diced tomatoes with juice.
Combine everything in crock pot, cook on medium heat until veggies are tender, remove the bay leaf, and enjoy.
My newest favorite crockpot recipe is for Turkey Breast!
Put a 5-6 lb Turkey breastin crockpot
Add some garlic cloves
Salt and pepper
Rosemary
Put lid on and cook on low for about 6 hours.
It’s comes out moist and delicious!
I serve it with stuffing, mashed potatoes and a veggie. You can also make a tasty gravy with the juice left in the crockpot.
Enjoy!
Meredith Lorenz
This is a favorite in our family. We are having it for tonight’s dinner.
Tamale Pie for the Crock Pot (from Recipezaar #191755)
Meat/bean mixture:
1 T veg. oil (I usually omit)
1 lb ground beef
1 lb Italian sausage (I usually do 2 lbs beef)
2 onions-finely chopped
2 stalks celery-diced
1 jalapeno pepper-diced
1 T chili powder
1 T cumin seeds (I use ground cumin 1-2 tsp)
1 T dried oregano
1 tsp salt
1/2 tsp pepper
1 C ketchup
1 14-oz can refried beans
1 C beef broth
1 1/2 C corn kernels
In large skillet, cook meat until crumbled and not pink. Place in slow cooker on high. Reserve 1 T liquid from pan. Cook until soft in the reserved oil the onions, carrots and celery. We usually add garlic too. Add jalapeno, chili powder, cumin, oregano, salt and pepper. Cook and stir about 1 minute. Add ketchup and refried beans. Mix well. Add broth and corn. Bring to a boil. Pour over meat in crockpot. Stir well to combine. Place lid on and prepare cornbread topping.
Topping:
1 C cornmeal
1/2 C flour
1/2 tsp salt
1/4 tsp pepper
1 C milk
1/4 C melted butter
1 egg beaten
1 C mont. jack cheese-shredded (we use many different cheeses-mexican blends, cheddar, etc.)
1 (4 1/2oz) can chopped green chiles–not drained
Mix dry ingredients in a large bowl.
Mix melted butter, egg and milk together then pour into dry ingredients. Stir just until blended.
Fold in cheese and chiles.
Spread over meat mixture in the crock pot.
Cover and cook on low 6-8 hours or high for 3-4 hours.
Topping will rise and get crusty. Meat will be bubbly and hot.
We find that sometimes the topping is done but is wet on top–from the condensation on the lid? I usually just remove the lid about 1/2 hour before turning off the crock pot. This is really yummy!
Enjoy!
What a GREAT topic! thanks Cindy!! i’ll be printing this baby out!
Ok, so mine is my super easy catch all, takes like 5 minutes to throw together. Now, you can use any kind of leftover meat and veggies, so this is just a guideline, its nice to be able to just toss in what you have.
1 lb cooked ground beef
3 cans diced tomatoes
3-4 cans beans, any kind, i usually use black and kidney mixed
2 cans or equivalent frozen corn
taco seasoning to taste
cumin to taste
salt and pepper to taste.
any extra veggies you have handy especially onions and peppers, but also shredded zuchini or whatever you have on hand.
mix in crockpot, cook, enjoy!
OH and i should add that i keep chopped onions and chopped green, red and yellow bell peppers in freezer bags in my freezer, i just chop them and freeze, i don’t bother to freeze on a cookie sheet or anything, then i just take what e need when needed.
Also i cook up a huge batch of ground beef when i buy it at costco, and freeze in cooked portions of appx 1-2 lbs then when i need ground beef for a recipe, i have it ready to go.
Here’s one of my super easy favorites:
Hawaiian Pork
4-5 pound pork roast
2T liquid smoke
2T Hawaiian salt (use good sea salt if you can’t find this)
Put the pork on a big sheet of foil. Rub it with salt and drizzle with liquid smoke. Wrap the meat up with the foil ans seal well. Place in crockpot then pour in 1/2 – 1 cup of water (check during the day to make sure it doesn’t evaporate). Cook on high for 6-8 hours until meat is falling apart. Place meat in bowl and shred with two forks.
We sometimes eat this as is with bread and a salad or fruit on the side. We also love it on a roll with a slice of grilled pineapple. Once or twice I’ve served it with grilled sweet peppers on a roll and it was yummy, but not really Hawaiian.
Bobbi Beeson
Creamy Corn
2 pkgs (16oz ea) frozen corn
1 pkg (8 oz) cream cheese, cubed
1/3C butter, cubed
1/2t garlic powder
1/2t salt 1/4t pepper
# In a slow cooker, combine all ingredients.
Cover and cook on low for 4 hours or til heated through
and cheese is melted. Stir well before serving.
Yield: 6 servings
Crock-Pot Swiss Steak
3lbs boneless beef round steak, cut into serving size pieces
2T veg. oil
2med. carrots, cut into 1/2-inch slices
2celery ribs, cut into 1/2-inch slices
1-3/4C water
1 can (11oz) condensed tomato rice soup, undiluted
1 can (10-1/2oz) condensed French Onion soup, undiluted
1/2t pepper 1 bay leaf
# In a large skillet, brown beef in oil over med-high heat; drain.
Transfer to a 5-qt. slow-cooker. Add carrots and celery. Combine the
remaining ingredients; pour over meat and vegys.
Cover and cook on low for 6 – 8 hours or til meat is tender.
Discard the bay leaf before serving.
Thicken cooking juices if desired.
Yield: 8-10 servings
Old Fashioned Peach Butter
14C coarsely chopped peeled fresh or frozen peaches (5-5 1/2 lbs)
2-1/2C sugar
4-1/2t Lemon Juice
1-1/2t ground cinnamon
3/4t ground cloves
1/2C quick-cooking tapioca
# In a large bowl, combine the peaches, sugar, lemon juice, cinnamon,
and cloves; mix well. Transfer to a 5-qt. slow cooker. Cover and cook
on low for 8-10 hours or til peaches are very soft, stir occasionally.
Stir in tapioca. Cook. uncovered, on high for 1 hour or til thickened.
Pour into jars or freezer containers; cool to room temperature (1 hour).
Refrigerate or freeze.
3 Cheese Chicken & Noodles
3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 can cr. of chicken soup
1 8 oz. pkg. wide egg noodles, cook, drain
1 cup grated monterey jack cheese
1/2 cup chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup grated parmesan cheese
1 can (4 oz.) sliced mushrooms, drain
2 tbsp. butter, melted
1/2 tsp. dried thyme leaves
Combine all ingredients in slow cooker. Stir to coat evenly. Cover & cook on low 6 to 8 hours or on high 3 to 4 hours.
OK rather than give a recipe i thought might give some general crock pot cooking rules.
1} pretty much anything can be cooked in a crock pot.
2} fill the crock pot 3/4 way full so it will not end up dry or worse burnt.
3} know your crock pot. Not all crocks are equal. they cook differently you may need to adjust your recipe to keep it from burning or being undercooked when you need it.
Four things i suggest you try cooking in a crock are oatmeal, lasagna, apple butter and of course beans! If real adventuresome you might even try a cake or bread it can happen, lol.