Crack eggs into a bowl. Fluff with a fork. Add other ingrediants and mix well. Pour into a well greased crockpot. Put on low 5-8 hours.
We only eat 1/2. So I put the other half into english muffins and have them for breakfast the next day! Easy!
Crockpot Honey Mustard Chicken
Fill your crockpot with chicken parts.
Dump on top:
½ cup honey
¼ cup of Dijon Mustard
1 Tbsp of curry powder
1 tsp salt
Cook on Low for 6 to 8 hours. Give it all a really good stir about an hour or two into the cooking time, then put the lid back on and leave it alone. This is not a strong curry flavor. Skim the fat and serve with rice.
Great Taco Soup
Into your crockpot pour the following ingredients:
2 lb. browned hamburger meat
2 cans ranch-style beans
2 cans whole kernel corn
2 cans diced stewed tomatoes
1 can rotel
1 pkg. Ranch Style Dressing Mix
1 Pkg. Taco Seasoning
cook in the crockpot for several hours. serve with grated cheese and sour cream on top and tortillas or cornbread. Very much like chili.
Salisbury Steak and Mushroom Gravy
1 lb. ground beef
1 large onion, divided (1/2 finely diced, 1/2 sliced )
1 clove garlic, minced
1 egg
1/2 cup Italian bread crumbs
1 Tbsp. approx. Worcestershire sauce
2 cups beef broth (or equivalent bouillon and water)
1/4 lb. mushrooms
Place ground beef in mixing bowl. Add diced onion, garlic, egg, bread crumbs, Worcestershire sauce, salt and pepper to taste. Mix well but gently. Form meat into 4 oblong patties. Set aside. Place in hot skillet to brown. While browning, boil 2 cups water, add the beef base, pour into the crockpot. When meat has browned on both sides, place into crockpot. Add sliced onion 1/2, and mushrooms to skillet drippings and heat through. Add to crockpot. Cover and cook all on high for about 3 hours or low for about 6 hours.
Chicken Curry
1 thinly sliced onion
3 cloves minced garlic
1 Tbsp. grated fresh ginger root
1 2″ long cinnamon stick
2 tsp. curry powder
1/2 tsp. crushed red pepper flakes
3-1/2 lb. chicken, cut up
1/2 cup vegetable or chicken broth
2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 cup chopped cilantro leaves
1/2 cup sliced green onions
1/2 cup chutney
Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot. Pour chicken broth over all. Cover slow cooker and cook on low for 5-6 hours. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce, plain yogurt and chutney. Sprinkle with cilantro and green onions to serve. Other garnishes that are good are chopped peanuts and sliced bananas.
Chicken Adobo
1 onion (chopped)
4 cloves garlic
3/4 c soy sauce
1/2 c apple cider vinegar
Combine sauce ingredients. Pour over 2 – 5 lbs of chicken. The chicken must have skin and bones or it will be too strong. (I used 4 chicken leg quarters). Cook in crockpot for 6 – 8 hours on low. (I turned them a few times so all parts of the chicken were in the sauce for a while) Serve hot. (I thickened some of the juices with some flour water or cornstarch on the stove and poured over). It sounds weird but is great.
Crockpot Garlic Chicken
1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)
Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels (I have used chicken parts too, but use the ones with skin and bone, not the boneless). In a small bowl, combine salt, paprika, and pepper. Spread evenly over chicken. Place onion in Crock-Pot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear (or cook on high for 4 hours). Add 1 c. sour cream at end (to juice left in CP) if you like. Eat the chicken with the sauce and squeeze the garlic out of the cloves and eat that on the chicken or spread it on bread and dip in the juices!
3 c. tomato juice
1 small can tomato paste
juice of 1 lemon + scant 1/4c. rice vinegar (use less if apple cider vinegar)
1/3 c. chopped onion
1/4 c. honey
2 T. worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. cloves
2 dashes pepper
1 tsp. allspice
1 T. paprika
1 tsp. chili powder
4 tsp. garlic powder
1 tsp. cinnamon
Dump in pot and cook til smooth. Can use sugar or sucanat instead of honey. The sauce does not come out thick, but it’s perfect for cooking crockpot chicken in. The sauce will cook down and thicken to perfection as the bird cooks! I don’t even bother to cook the sauce before using in the crockpot, since it will cook there too. Yum!
4 boneless skinless chicen breast halves
salt to taste
pepper to taste
2 Tbsp oil
2 cups applesauce unsweetened
1/4 cup bbq sauce
1/2 tsp poultry seasoning
2 tsp. honey
1/2 tsp lemon juice
1.Season chicken with salt & pepper Brown in oil for 5 min.
2.Cut up chicken into 1″ chunks transfer to slow cooker.
3.combine remaining ingredients. Pour over chicken and mix well.
4.Cover. Cook on High 2-3 hours, or until chicken is tender.
5. Serve over rice or noodles.
I had a few requests for this lasange on the WTM boards, so I thought I’d post it here so I can keep track of it. It is delicious and simple. At my house, it feeds six hungry adults and two hungry children. The recipe says it feeds 10.
Meat sauce:
1 pound ground beed
1 medium onion, chopped
1 cloves garlic, minced
29 oz tomato sauce
6 oz tomato paste
1 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
Cheese mixture:
16 oz mozzarella cheese
1 1/2 c cottage cheese (12 oz container)
1/2 c Parmesan
4 oz lasagne noodles
Cook the onion and garlic with the beef till browned. Add the rest of the meat sauce ingredients and simmer 2-3 minutes. Combine cheeses separately. Spread 1/4 of the meat sauce on the bottom of the crockpot, then 1/3 of the noodles, breaking to fit. Top with 1/3 of the cheese, then repeat the layers twice and top with remaining meat sauce. Cook on low 4-5 hours.
The Well-Trained Kitchen 