Archive for the ‘Crock-Pot’ Category

Crock-Pot Seafood Bisque

Ingredients

2 Cans Cream of Mushroom Soup
1 Can Cream of Celery Soup
2 2/3 Cup Milk
4 Green Onions, Chopped
1/2 Teaspoon Garlic Powder
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Hot Pepper Sauce
2 Lbs Salad Shrimp
1 Package Imitation Crab Meat, cut into small pieces
1 Can Diced Mushrooms
3 Tablespoons Chicken Broth

Instructions

  1. To Crock-Pot, add Cream of Mushroom Soup, Cream of Celery Soup, Milk, Green Onions, Garlic, Worcestershire Sauce and Hot Pepper Sauce
  2. Cook on low for 4 hours.
  3. Add in shrimp, crab meat, mushrooms and chicken broth to mixture.
  4. Cook on low for an additional 4 hours.
  5. Serve.

Crock-Pot Fishermen’s Stew

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Ingredients

1 Pound Fresh Halibut Steaks, Cut into 1 Inch Pieces
1 1/2 Pounds Fresh Shrimp, Peeled and Deveined
2 Pounds Mussels or Clams, Cleaned and Debearded
1 Pound Can Tomatoes, With Liquid
1 Cup Tomato Sauce
1/2 Cup Vegetable Broth
1 Onion, Chopped
4 Cloves Garlic, Minced
1 Tablespoon Oregano
1 Teaspoon Basil
1 Teaspoon Salt
1/2 Teaspoon Black Pepper

Instructions

  1. Place all ingredients except for the seafood in the crock and stir.
  2. Cook on high 2 – 4 hours.
  3. Add mussels or clams and cook for another hour on high.
  4. Add shrimp and halibut and cook for another hour to three hours on high, making sure that shrimp is pink and fish is opaque white.
  5. Mussel shells should be open.
  6. Serve with broth in bowls.
  7. Any mussels that do not open should be tossed out.

Crock-Pot Potato & Kielbasa Chowder

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Ingredients

1 Medium Onion, Chopped
1 Clove Garlic, Minced
1 (32 Oz.) Carton Chicken Broth
6 -8 Medium Potatoes, Peeled & Diced
2 Cups Frozen Corn
1 (16 Oz.) Fully Cooked Kielbasa, sliced into 1/4 inch slices (I used Hillshire Farms brand)
1 Bay Leaf
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Freshly Ground Black Pepper
8 Oz. Shredded Sharp Cheddar Cheese
1 Cup Heavy Whipping Cream

Instructions

  1. In a 6 quart crock-pot add all of the ingredients except the cream and cheese.
  2. Stir to combine.
  3. Cover and cook on low 8-10 hours or on high 5-6 hours or until the potatoes are fork tender.
  4. Remove the lid and fish out the bay leaf and discard.
  5. Add the shredded cheddar cheese and cream to the soup and stir to combine and melt the cheese.
  6. Serve with a nice fresh salad and some crunchy bread to sop up the soup juices and enjoy!

Crock-Pot Quick and Easy French Onion Soup

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Ingredients

3 Tablespoons Butter
2 Medium Onions, thinly sliced and separated
2 10.5oz Cans of French Onion Soup
2 Cups Water
4 Slices of French Bread
3/4 Cup Swiss Cheese or Gruyere Cheese, shredded

Instructions

  1. In a skillet, add butter and onion slices.
  2. Cook onions until tender and they start to brown.
  3. Add onions, French Onion Soup and water to crock-pot.
  4. Cook on low for 4 hours.
  5. Prior to serving soup, top the bread slices with cheese and broil in the oven until the cheese is melted and slightly brown.
  6. Serve soup in bowls with French Bread on top of soup.

Crock-Pot Chicken Enchilada Soup

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Ingredients

1 15 ounce Can of Tomato Sauce
1 15 ounce Can of Black Beans, Rinsed and Drained
1 Yellow Onion Chopped
1 16 Ounce Bag of Frozen Corn
1 10 Ounce Can of Enchilada Sauce
1 1/2 Cups of Milk
1 Can of Cream of Chicken Soup
2 Boneless Chicken Breasts
2 Cups of Cheese (Cheddar, Pepper Jack, Colby ect)
Garnish with Tortilla Chips, Sour Cream, Cheese and anything else that sounds good.

Instructions

  1. Pour in your 15 oz can of tomato sauce
  2. Next pour in your can of black beans
  3. Add your frozen corn and chopped yellow onion.
  4. In a separate bowl combine the enchilada sauce with the cream of chicken soup until it’s well mixed, then add the milk and again wisk until it’s well mixed.
  5. Pour the soup, milk, sauce mix over the rest of the ingredients in the crock.
  6. Add your two boneless chicken breasts, they should be under the liquid enchilada, soup, milk mix.
  7. Cook for 8 hours on low or 4 on high.
  8. Carefully pull out the chicken, put it in a bowl and shred.
  9. Put the chicken back into the crock and add 1 cup of shredded cheese.
  10. It is now ready to serve, the other cup of cheese use as a garnishment, and serve with tortilla chips.

Crock-Pot Ratatouille

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Ingredients

1 Large Eggplant, peeled and sliced into slices 1/4th inch thick
2 Large Zucchini sliced 1/4th inch thick
1 Yellow Squash sliced 1/4th inch thick
1 Large Onion, Julienne
3 Garlic Cloves, minced (I used preminced garlic)
1 Tomato Diced (because my roma tomatoes were so small I used about 4)
8 ounce Basic, Garlic, Oregano Tomato Sauce
1 Teaspoon Basil
1 Teaspoon Oregano
1 Teaspoon Sugar
2 Teaspoons Salt
1/2 Teaspoon Pepper
1 Tablespoon Parsley
1/4th Cup of Olive Oil
3 Cups of Rice Cooked, if desired

Instructions

  1. Spray bottom of crock with Pam.
  2. Layer half the onions on the bottom of the crock.
  3. Layer half the eggplant over the onions
  4. Next Layer half the Zucchini and Yellow Squash on top of eggplant.
  5. Spread around half of the Garlic and Tomato.
  6. In a small bowl mix the tomato paste with all the herbs and half the salt.
  7. Pour that over the veggies.
  8. Next layer the onions again, followed by Eggplant, zucchini, and yellow squash.
  9. Follow with tomatoes.
  10. Then use the remaining salt over the mixture.
  11. Cover with the Olive Oil.
  12. Cook on low for 7-9 hours
  13. I cooked rice and then place the Ratatouille over the rice.

Notes

If you would like a spicy ratatouille replace the yellow squash with red and green peppers julienne.