Eggs in the Crockpot ~ posted by Excelsior! Academy

1 doz eggs
1 container cottage cheese
1 package shredded cheddar cheese

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!


Amy in VA’s Crockpot Honey Mustard Chicken

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.

Amy in VA’s Crockpot Taco Soup

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 ~ posted by Amy in VA

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.

Crockpot Chicken Curry ~ posted by Amy in VA

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.

Amy in VA’s Crockpot Chicken Adobo

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.

Amy in VA’s Crockpot Garlic Chicken

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!