Recipes Italian Crockpot
Good crockpot recipes?
Looking for a good cookbook with lots of crock pot recipes. I’m not into fish/seafood and though I will try some new recipes, I prefer standard American/Italian/a little Mexican now and again food.
I’d prefer a cookbook, not a website if anyone knows of one.
This is from my cookbook that I gave to my daughter in law. They are all family favorite’s.
Savory Roast Beef
3-4 lb roast
1 can cream of mushroom soup
3 tb steak sauce
1 can water
1 package dried Lipton onion soup mix
Place roast in crock pot. Add steak sauce to top and spread to coat evenly. Add cream of mushroom soup on top spreading to coat. Sprinkle onion soup on top and add water. Cook on low for about 8-10 hours or until meat separates easily. Serves 4.
For French Beef dip sandwiches: French Rolls, roast beef, and Au Jus Mix with a little of the drippings from the roast added for dipping. Horseradish Sauce if you like it.
Chile Colorado
2 large top sirloin steaks, cut in bite size pieces
2 tsp crushed garlic
2 tbs oil
1 large can of La Victoria Enchilada Sauce
Heat oil in skillet on medium-high heat. Add garlic and steak. Cook until steak is brown. Add enchilada sauce, cover and simmer for 45 minutes. Uncover for 10-15 minutes to thicken sauce. Serve with flour tortillas, beans and mexican rice. Makes 6-8 servings.
Carmelized Pork Carnitas
1½ lbs boneless pork butt or shoulder
2 tbs brown sugar, packed
1 tbs tequila (optional)
1 tbs molasses
½ tsp salt
¼ tsp pepper
½ tsp cumin
2 cloves garlic, finely chopped
1/3 cup water
Cut pork in 1 inch cubes. Place in crock-pot and top with all other ingredients. Cook on low for 8-10 hours. Remove with slotted spoon and place on cookie sheet and broil until slightly brown on top. Serves about 10. Serve with corn tortillas and pico de gallo or salsa.
Chile Verde
4 lb pork roast (boneless butt or shoulder), cut in chunks
1 large can Ortega chopped green chiles
1 small can Ortega chopped jalapenos
Place pork roast in crock pot. Add green chiles and jalapenos, but no water. Cook on high 8-10 hours. Serve with flour tortillas, beans and mexican rice.
Chicken and Dumplings
1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 – 12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
Mushroom Chicken
4 boneless or bone-in chicken breasts
1 can cream of mushroom soup
1-8 oz container of sour cream (regular or light)
2/3 cup sherry
1 cup sliced mushrooms (optional)
1 tsp garlic salt
pepper to taste
Mix together everything but the chicken in a bowl. Pour half or the sauce in a casserole dish. Add chicken breasts and top with remaining sauce. Bake at 350F for 1 hour.
Serving suggestions: Mashed potatoes with sauce as gravy or red potatoes, vegetable, and Hawaiian rolls. Can be made in crock pot. Add sauce to the pot then add the chicken, coat with remainder of sauce. Cook on low for 3-4 hours.
Split Pea, Ham, & Sausage Soup
12 oz dried split peas
2 -14 oz cans beef broth
16 oz polish or kielbasa sausage, cut in bite size pieces
1 cup chopped ham
1 cup chopped carrots
1 onion, chopped
1 bay leaf
salt and pepper, to taste
Put peas, broth, ham, carrots, onion, bay leaf and seasonings in crock-pot.
Brown sausage in skillet and add to crock-pot. Fill to 2” from top with water, cover, and cook on low for 10 hours or high for 5 hours. Remove lid for last hour to thicken or add cornstarch mixed with cold water to soup. Remove bay leaf. Serve with cornbread and honey butter.
Peter cooks Italian Meatballs in the crock pot
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