Crockin Moms Thanksgiving

Hope everyone has a Happy Thanksgiving!

From Crock Pot Moms!!

 

 

Crock pot Turkey Breast

1(6 pound) bone-in turkey breast ,(1 ounce) envelope dry onion soup mix/Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub the onion soup mix all over outside of the turkey and under the skin. Place in a crock pot. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Or

Turkey Breast with Onion

5 lb turkey breast, 1 large onion (sliced into thick slices to cover bottom of crock pot), 2 (14 1/2 ounce) cans chicken broth, salt,pepper,garlic powder,2 raw garlic cloves, and extra virgin olive oil

Wash & dry turkey breast. Leave skin on. Rub entire breast with olive oil. Season entire breast with salt, pepper, & garlic powder (including under the skin). Top with 2 cloves of raw garlic. Coat bottom of crock pot with olive oil. Add the 4 thick slices of onion to crock. Place turkey breast on top of the onion (onion makes a little shelf for breast so it does not stick to bottom of crock).Add the 2 cans of broth to bottom of crock (try not to wash off the seasoning on the turkey breast).Cover with lid & cook on high x 1 hr then low for 6-8 hrs (or just cook on low for 8-10 hrs.).

Rate this (17 Votes)Crock Pot Green Bean Casserole

 

10oz. bags frozen green beans

1 14.8 oz. can cream of mushroom soup
1/3 c. milk
Sprinkle Salt and black pepper
1 2.8 oz. can French-fried onions

Combine the green beans, soup and milk in a crock pot .Sprinkle with salt and pepper to taste and half of the French Onions top .Cover. Cook on Low for 51/2 to 6 hours. Top with remaining can of French –friend onions before you are ready to eat.

 

 

Mashed Potatoes

5 pounds red potatoes, cut into chunks,1.5 tablespoon minced garlic, or to taste,3 cubes chicken bouillon,1 (8 oz) container sour cream,1 (8 oz) package cream cheese, softened,1/2 cup butter, salt and pepper to taste

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a crock pot, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. It’s a nice way to keep them warm while cooking other things and it slow cooks while you are free to do other things in the kitchen J

 

 

 

Creamed Corn

20 ounces frozen corn

1/2 cup butter
1 (8 ounce) package cream cheese
1 1/2 tablespoons sugar

Combine all ingredients and cook on low in crock pot about 4 hours, stirring occasionally, until well blended and hot.For larger crock pots, double or triple ingredients.

CROCKPOT Thanksgiving Stuffing

 
2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apple, peeled and cored
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground margarine
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
 
In large fry pan sauté onions, celery and apple in butter until onion is just translucent. Stir in sage, margarine, salt, pepper, savory and thyme. Combine vegetable mixture with the bread cubes and parsley. Toss well. Pour stock over mixture, tossing well. Spoon into your crock pot. Cover and cook on high for one hour. Reduce to low and continue cooking for 2-3 hours, stirring every hour. As stated for Vegetarians use vegetable stock.

 

Pumpkin Pie Pudding

1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup Bisquick
2 eggs, beaten
2 tablespoons butter (melted) or 2 tablespoons margarine (melted)
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
whipped topping (optional)

In a large bowl mix together the first eight ingredients. Transfer to crock pot coated with Pam. Cover and cook on low 6-7 hours. Serve in bowls with whip cream, if desired.

 

Blueberry, Cherry, or Apple Pie Dump Cake

 
 
 
 

1 can (21 ounce size) blueberry, Cherry, or Apple pie filling

1 package yellow cake mix or chocolate cake mix(get creative)
1/2 cup butter
1/2 cup chopped walnuts

Place pie filling in the crock pot. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 - 3 hours. Serve warm in bowls and top with whipped cream or vanilla ice cream.

 

Ranch House Crock Pot Chicken

4-5- boneless, skinless Chicken Breasts
2 - (10 ounce) cans Cream of Chicken soup, undiluted 
1/4 - cup sour cream, plain or plain Greek yogurt
1 - 1 oz packet Hidden Valley Ranch Dressing Mix (unprepared)

Place chicken breasts in the bottom of crock pot. Pour the sour cream and soups over the chicken. Sprinkle with ranch seasoning packet. Add the lid and cook on low for 5 - 6 hours, or on high for 4 hours. Serve with gravy over mashed potatoes or rice.

Chicken and Gravy

3-4  chicken breasts
1.5 -2 packets of McCormick chicken gravy mix or Instead of using gravy packets u can thicken the juices from the chicken & broth in crock pot with a little corn starch mixed in a little water in a cup and pour over meat. Slowly mix that mixture into crock pot. Makes a nice gravy n thickens it at the same time .
14 ½ oz can chicken broth

Place Chicken breast in crock pot and pour a  chicken broth over chicken. Cover  and cook on high for about 6-8 hours on low.Pour 2 cups of the chicken broth juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens or just While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces and serve with gravy and mash potatoes :)
 

Chicken Bacon Broccoli Soup

3-4 chicken breasts  or cook cut up chicken breast
1 onion minced
7 pieces of bacon cooked
1 bag of frozen broccoli...
1 can progresso recipe starters 3cheese sauce
1 can progresso recipe starters creamy portabella mushroom cooking sauce
And added 3 cups of shredded cheese. I let it simmer for like 6 hours

Thank You Jayme Bell!!!

Swiss Steak 2

Thank you Bradley Carr!

Swiss steak

1 flank steak cut into large pieces
1 onion chopped
1 green pepper chopped...
1 pack sliced mushrooms
1 large can crushed tomatos
1 large can sliced tomatos
1 can golden mushroom soup
Teaspoon of salt, pepper and garlic powder.
Cook on high for 6 hrs.
Serve over mashed potatos or egg noodles.
Crockpot dad servin up the goodness.

Poor Man Beef

Thank You Bobette Burney!!!

Ok if you don't have all the ingredients for beef and gravy. This is my version I call poor man beef over noodles.

1 to 2 lbs of beef stew cubes
1 to 2 packets of Lipton onion soup mix (depending on how much onion flavor you want)
About 1 1/2 cups water just enough to cover half way up meat.
Put all in crick pot on low for 4 to 5 hours or on high for 2 hours. Scoop over egg noodles.
makes about 4 servings

Potatoe Soup

Thank You Kyle Thunker!!

The Machine Shed’s Potato Soup

2 ½ pounds red potatoes ½ pound bacon diced
1 yellow onion ¼ bunch celery
1 qrt water 2 oz chicken stock...
1 qrt water 1 tsp black pepper
1 ½ sticks butter 6 oz flour
1 c cream Polska Kilbasa

Boil potatoes in water 10 min. Saute bacon, onions & celery over med-high heat, drain grease. Add milk, chicken stock, pepper. Heat over med high heat until very hot. Do not boil. In large saucepan melt butter & add flour. Mix well & allow to boil for 1 min, while constantly stirring soup add flour/butter mixture slowly. Continue stirring until thick and creamy. Stir in potatoes and cream

Chicken Parmesan

 

 

 

 

 

by:Lorraine Del Verde

Shredded chicken parmesan
sandwiches.
1lb boneless chicken breasts
4 cups of spaghetti sauce.(homemade or from a jar)
3 garlic cloves minced finely...
1 small onion minced finely
1 red pepper cut into small cubes
1 yellow pepper cut into small cubes
1 16 oz can petite diced tomatoes
1/2 tsp salt
2 tbsp dry basil.
Pepper to taste
1/2 cup grated Parmesan cheese
Shredded part skim mozzarella cheese
8-10 crusty hoagy rolls with the tops hollowed out.

In a 5 qt crock pot place onions first, 1/2 the sauce, chicken breasts, spices, the rest of the sauce and peppers , diced tomatoes and garlic.
Cook on low for 4 hours.
Remove chicken, shred, add it back to the crock with parm cheese. Stir to combine. Cook on high for 10 min.
Spoon mixture into the hollow part of the hoagy rolls, top with 2 tbsp of mozzarella cheese. Close the rolls to melt cheese. Serve with a big tossed salad.
This was soooo good and for 10 servings was very easy on the budget, $8. It only took about 15 minutes to put together too. My kids loved it!

Heary Beef Stew

By Sara Monton


One can each of tomato soup, cream of mushroom and cream if celery
One packet if Lipton's onion soup mix
2lbs stew meat
1 stalk celery
1 bag of crinkle cut carrots
7-8 potatoes
And one can each of Desired veggies- green beans, peas, corn, etc.
dump all into the crock pot as stir well. Leave on high heat for 6-8 hours. I serve over white rice.

Chicken Pot Pie

 

                                                               By Shannon Bartz


2 cans cream of chicken soup
2 lbs chicken breasts cut up
2 cups chicken broth
1 cup chopped onion
1 cup chopped carrots...
1 cup chopped celery
1 cup peas
2 cubed potatoes
1/2 cup water
1/2 cup flour
1 pkg flaky biscuits

Place all ingredients except the last 3 into the crockpot, set to low. Cook 7 hours, then mix the flour and water and add to crockpot. Cut up the biscuits and layer on top, and cook another hour.

Happy ThanksGiving from Crock pot Moms!

Happy Thanksgiving From Crock Pot Moms!!!

Crock pot Turkey Breast

1 (6 pound) bone-in turkey breast

1    (1 ounce) envelope dry onion soup mix

Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub the onion soup mix all over outside of the turkey and under the skin. Place in a crock pot. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Or

 

Turkey Breast with Onion
5 lb turkey breast
1 large onion (sliced into thick slices to cover bottom of crock pot)
2 (14 1/2 ounce) cans chicken broth
salt
pepper
garlic powder
2 raw garlic cloves
extra virgin olive oil

Wash & dry turkey breast. Leave skin on. Rub entire breast with olive oil. Season entire breast with salt, pepper, & garlic powder (including under

the skin). Top with 2 cloves of raw garlic. Coat bottom of crock pot with olive oil. Add the 4 thick slices of onion to crock. Place turkey breast on top of the onion (onion makes a little shelf for breast so it does not stick to bottom of crock).Add the 2 cans of broth to bottom of crock (try not to wash off the seasoning on the turkey breast).Cover with lid & cook on high x 1 hr then low for 6-8 hrs (or just cook on low for 8-10 hrs.).

                                                                                       Crock Pot Mashed Potatoes

5 pounds red potatoes, cut into chunks
1.5 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 oz) container sour cream
1 (8 oz) package cream cheese, softened
1/2 cup butter
salt and pepper to taste

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a crock pot, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. It’s a nice way to keep them warm while cooking other things and slow cooks for a while yummy!

CROCKPOT Thanksgiving Stuffing

 

 2 cups chopped onions

1 1/2 cups thinly sliced celery

1 cup diced tart apple, peeled and cored

1/4 cup butter

1 tablespoon ground sage

1 teaspoon ground margarine

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon savory

1/2 teaspoon thyme

12 cups lightly toasted bread, cubes

1/4 cup fresh parsley, chopped

1 1/2 cups chicken stock or 1 1/2 cups vegetable stock

 

In a large fry pan sauté onions, celery and apple in butter until onion is just translucent. Stir in sage, margarine, salt, pepper, savory and thyme. Combine vegetable mixture with the bread cubes and parsley. Toss well. Pour stock over mixture, tossing well. Spoon into your crock pot. Cover and cook on high for one hour. Reduce to low and continue cooking for 2-3 hours, stirring every hour. As stated for Vegetarians use vegetable stock.

 

Creamed Corn

20 ounces frozen corn
1/2 cup butter
1 (8 ounce) package cream cheese
1 1/2 tablespoons sugar

Combine all ingredients and cook on low in crock pot about 4 hours, stirring occasionally, until well blended and hot.For larger crock pots, double or triple ingredients.

 

Pumpkin Pie Pudding

1 (15 ounce) can solid pack pumpkin1 (12 ounce) can evaporated milk

3/4 cup sugar

1/2 cup Bisquick

2 eggs, beaten

2 tablespoons butter (melted) or 2 tablespoons margarine (melted)

2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
whipped topping (optional)

In a large bowl mix together the first eight ingredients. Transfer to crock pot coated with Pam. Cover and cook on low 6-7 hours. Serve in bowls with whip cream, if desired.

 

Blueberry, Cherry, or Apple Pie “Dump" Cake

1 can (21 ounce size) blueberry, Cherry, or Apple pie filling
1 package yellow cake  mix
1/2 cup butter
1/2 cup chopped walnuts

Place pie filling in the crock pot. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 - 3 hours. Serve warm in bowls and top with whipped cream or vanilla ice cream.

 

Happy Holidays!!!