CROCKPOT BEEF STROGANOFF:
1-1/2 lbs. beef sirloin tip, cut into 1" cubes 16 oz. pkg. baby carrots 2 onions, chopped 3 cloves garlic, minced 1/2 tsp. dried oregano leaves 1/2 tsp. salt 1 tsp. dried thyme leaves 1/8 tsp. pepper 1 bay leaf 1-1/2 cups beef broth 1/2 cup apple juice 8 oz. carton sour cream 1/4 cup flour 1/4 cup water
Combine everything except sour cream, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf. Combine sour cream, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly.
Serve over hot cooked egg noodles.
1 Tbsp. flour 1 tsp. salt 1/8 tsp. pepper 1/2 tsp. dried thyme leaves 1-1/2 lb. boneless beef top round, cut into 6 pieces 1 Tbsp. olive oil 4 potatoes, peeled, cut into chunks 16 oz. pkg. baby carrots 1 onion, chopped 14 oz. can ready to serve beef broth 1 tsp. Worcestershire sauce 2 Tbsp. cornstarch 1/4 cup water
Combine flour, salt, pepper, and thyme on large plate and coat beef with this mixture. Cook beef pieces in olive oil in a nonstick skillet for 2-3 minutes on each side to brown. Set aside. Combine potatoes, carrots and onion in 3-4 quart slow cooker. Place meat on vegetables. Pour beef broth and Worcestershire sauce over meat. Cover crockpot and cook on low for 8-10 hours until beef is tender.
Remove meat and vegetables from crockpot and place on serving platter. Cover with foil to keep warm and place in slow oven. Combine cornstarch and water in a small bowl and mix well with wire whisk. Add to liquid in crockpot, turn to high and cook for 10-15 minutes until gravy is thickened. Serve with beef and vegetables.
CROCKPOT CHICKEN SUPREME:
5 slices bacon 6 boneless, skinless chicken breast halves 10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce 4 oz. jar sliced mushrooms, drained OR 1 onion, chopped 1/2 cup diced Swiss or Havarti cheese
In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator. In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.
Chili (Not exactly sure on measurements or times tho, but its roughly) ~Bag of Kidney Beans - 1lb ground meat of your choice(venison or elk is my preference :D) - 1 or 2 cans of sliced tomatos, or a couple of copped up fresh ones. - 1 medium sized onion - 1 can of tomato paste - Chili powder, sesoned to taste. I used about 1 TBS last time I made it and it came out with a nice bit of kick. - Green chili or other spice peppers if you want - Anything else you feel like throwing in, just don't fill the crock put too full.....(makes a hell of a mess :P) (I'm not a very exact cook :P)
1) Put beans in crock pot with enough water to cover them. Turn crock pot on high. 2) Brown ground meat. 3) Dump in browned ground meat and all other ingredients. 4) Cook until beans are done, takes 3-4 hrs I believe.