Crock Pot Family Pot Roast With Vegetables Recipe

I can't believe with all these recipes I've been using lately that I forgotten a family favorite: pot roast!

But I've been reminded and so I'm listing the recipe here to make sure I don't forget again.

This a simple recipe that requires minimal work on the prep side. With an 8 hour slow cooker time, you can fix it then forget it.

FAMILY POT ROAST WITH VEGETABLES

Ingredients:

• 3 - 4 lb. pot roast
  
  
• large onion cut up
  
  
• 1 cup beef broth
  
  
• 1 lb. carrots cut in 2 inch pieces
  
  
• 4 - 5 potatoes cut up
  
  
• salt and pepper

Directions:

1. Brown pot roast in a pan on top of the stove.
   
   
2. Add vegetables to bottom of crock pot. Top with roast and pour beef broth over it.
   
   
3. Salt and pepper to taste.
   
   
4. Cook for 8 hours on low in crock pot.
   

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Crockpot Slow Cooker Hot Fudge Cake Recipe

The sweet tooth has really been kicking in here lately; and especially the craving for anything hot fudge or chocolate!

And since I love hot fudge cake, I went in search of a tasty recipe. Imagine my surprise when I found a slow cooker version from Betty Crocker! I never even knew you could do something like this in a crock pot!

This recipe turned out to be so awesome! And so easy!

SLOW COOKER HOT FUDGE CAKE

Ingredients:

• 1 cup all-purpose flour
  
  
• 1/2 cup granulated sugar
  
  
• 2 tablespoons baking cocoa
  
  
• 2 teaspoons baking powder
  
  
• 1/2 teaspoon salt
  
  
• 1/2 cup milk
  
  
• 2 tablespoons vegetable oil
  
  
• 1 teaspoon vanilla
  
  
• 1/2 cup chopped nuts (optional)
  
  
• 3/4 cup packed brown sugar
  
  
• 1/4 cup baking cocoa
  
  
• 1 1/2 cups hot water

Directions:

1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
   
   
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
   
   
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
   
   
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

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Slow Cooker Sweet 'n Sour Chicken Over Rice Recipe

Biggest Brother was spending his weekly wages at one of the local Chinese restaurants; so I decided it might be time for me to find a few chinese cruisine recipes before he went bankrupt at the age of 17.

Image my excitement when I found this slow cooker version of a favorite chinese dish. And I was even more surpised and delighted when it was a very good tasting recipe.

SLOW COOKER SWEET 'N SOUR CHICKEN OVER RICE

Ingredients:

• 1 lb baby carrots
  
  
• 1 medium onion, cut into wedges
  
  
• 6 boneless, skinlless chicken breast halves
  
  
• 20 oz can unsweetened pineapple chunks
  
  
• 1/3 cup brown sugar
  
  
• 1 tablespoon low-sodium soy sauce
  
  
• 2 teaspoons chicken bouillon granules
  
  
• 1/2 teaspoon salt
  
  
• 1/2 teaspoon ground ginger
  
  
• 1/4 teaspoon garlic powder
  
  
• 3 tablespoons cornstarch
  
  
• 1/4 cup water
  
  
• 3 cups cooked long grain enriched rice

Directions:

1. Layer carrots and onion in slow cooker. Top with chicken.
   
   
2. Drain pineapple, reserving juice. Place pineapple chunks over chicken.
   
   
3. Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour over top.
   
   
4. Cook on low 6 - 7 hours.
   
   
5. Combine cornstarch and water. Gradually stir into slow cooker.
   
   
6. Cook 30 minutes longer or until sauce is thickened.
   
   
7. Served over rice.

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Low Fat Marinated Chicken Tenders Slow Cooker Recipe

I discovered this tasty dish in Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker. While there is a few more steps on the front end than I would prefer for slow cooker meals, it's well worth the preparation effort.

Per Serving (8): 410 calories; 9g total fat (0 trans); 24g total carbohydrate (1g fiber, 4g sugar); 56g protein.

MARINATED CHICKEN TENDERS

Ingredients:

• 3 lbs chicken tenders
  
  
• 15 oz. bottle fat-free Italian salad dressing
  
  
• 1 tablespoon vegetable oil
  
  
• 2 1/2 cups flour
  
  
• 1/2 teaspoon salt
  
  
• 1/2 teaspoon Lawry's Seasoned Salt

DIRECTIONS:

1. Rinse chicken. Pat dry.
   
   
2. Cut chicken tenders into 1 inch square pieces and place them in a 9 x 13 pan.
   
   
3. Pour Italian dressing over meat and marinate for at least 3 hours.
   
   
4. place flour and seasonings in study plastic bag. Add 1/3 of the cubed chicken. Toss until all pieces are well coated.
   
   
5. Remove chicken (reserve flour mixture in plastic bag). Brown in vegetable oil in skillet. Remove chicken with slotted spoon. Place in slow cooker.
   
   
6. Repeat steps 4 and 5 with remaining chicken.
   
   
7. Cover. Cook on low for 2-3 hours.

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Slow Cooker Recipe: Barbecue Beef Sandwiches (Weight Watchers)

There's nothing I love more than barbecue! But who has enough time to grill out that often?

So I let my slow cooker do the work for me!

I discovered this tasty recipe in Weight Watchers In Good Time: 123 Slow Cooker Recipes to Come Home To.

I hope you enjoy it!

INGREDIENTS:

• 2 (1.25 pound) flank steaks
  
  
• 1/3 cup dark brown sugar, divided
  
  
• 3/4 teaspoon black pepper
  
  
• 1 (6 ounces) can of tomato paste
  
  
• 1 cup chopped onion
  
  
• 1 cup ketchup
  
  
• 1 tablespoon chili powder
  
  
• 3 tablespoons cider vinegar
  
  
• 2 tablespoons Worcestershire sauce
  
  
• 2 tablespoons molasses
  
  
• 1 teaspoon salt
  
  
• 1 teaspoon dry mustard
  
  
• 2 teaspoons prepared mustard
  
  
• 12 (2.5 ounce) sandwich buns with sesame seeds, split
  
  
• 24 red onion rings
  
  
• 36 dill pickles

DIRECTIONS:

1. Trim fat from steaks; cut each steak in half crosswise.
   
   
2. Combine 1 tablespoon brown sugar and pepper; stir well.
   
   
3. Rub steaks with sugar mixture.
   
   
4. Place remaining brown sugar, tomato paste, and next 9 ingredients in a 4/5 quart electric slow cooker; stir well.
   
   
5. Add steaks, turning to coat.
   
   
6. Cook on high heat setting for 1 hour.
   
   
7. Reduce to low heat setting and cook 7 to 8 hours or until steak is tender.
   
   
8. Remove steak from slow cooker, reserving sauce in cooker.
   
   
9. Shred steak with fork. Return shredded steak to cooker; stir well to coat with sauce.
   
   
10. Spoon 1/2 cup steak mixture onto bottom half of each bun; top each with 2 onion rings and 3 pickle slices.

Yields 12 Servings. 8 points/serving.

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Slow Cooker Recipe: Chicken Dumplings

If I had to choose my most favorite thing in my kitchen, it would be my slow cooker. I could not live without it!

Being a busy mom to four kids ranging in age from 17 years to 3 months, I just don't have the time to cook a big meal every night - but thanks to my slow cooker, I can still whip up a pretty tasty meal.

This week I'm sharing a recipe that a blogging buddy of mine had passed on to me. I was a little hesitant at how it would turn out, but I'm happy to say it was deee-li-cious!

So now I'll pass it on to you....

Slow Cooker Chicken Dumplings

Ingredients:

• 4 boneless skinless chicken breasts
  
  
• 2 tablespoons butter
  
  
• 2 (10.75 oz) cans condensed cream of chicken soup
  
  
• 1 diced onion
  
  
• 1 or 2 potatoes, cubed
  
  
• 2 or 3 carrots, cut up
  
  
• 1 (10 oz) package refrigerated biscuit dough, torn into pieces.

Directions:

1. Place the chicken, butter, soup, onion, potatoes, and carrots in a slow cooker and fill with enough water to cover.
   
   
2. Cover and cook on high about 5 to 6 hours
   
   
3. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
   

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