4 medium potatoes, cubed
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 cup chopped onion
¾ cup chopped green pepper
2 pounds fresh bratwurst, cut into 1-inch slices
½ cup chicken broth
1 tsp. salt
1 tsp. dried basil
½ tsp. pepper
2 cups half and half
3 Tbsp. cornstarch
3 tsp. cold water
In a 5-qt. slow cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, basil and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.
Stir in the cream. Combine the cornstarch and water until smooth; stir into the stew. Cover and cook on high for 30 minutes or until the gravy is thickened.
CREAMY BRATWURST STEW
Labels: Crockpot, Soups n' Stews
CROCKPOT CREAMED CORN
2 (1 lb.) bags frozen corn
1 (8 oz.) pkg. cream cheese, cubed
2 Tbsp. sugar
¼ cup milk
4 Tbsp. butter
Combine all ingredients in crockpot. Cook on LOW for 4 hours.
Labels: Crockpot, Vegetables
STUFFED CABBAGE CASSEROLE
1 lb. ground beef
1 small onion, chopped
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 can (6 oz) tomato paste
1 can (14 ½ oz) diced tomatoes, undrained
½ cup ketchup
2 Tbsp. vinegar
1 to 2 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice.
In a bowl combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.
CROCKPOT ITALIAN CHICKEN
4 to 6 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese
1 to 1½ cups chicken broth or water (optional)
2 can cream of chicken soup (or favorite cream soup)
1 pkg. dry Italian salad dressing mix
2 Tbsp. to ½ cup butter (optional)
Place all ingredients in crockpot and simmer on LOW all day (8 to 10 hours). Shred or chunk chicken about an hour before serving; continue to simmer. You may add steamed vegetables just before serving, if desired.
Serve over rice, mashed potatoes, noodles, or toasted French bread.
Make a big pot and freeze it for several dinners.
CROCKPOT CHICKEN TACOS
4 boneless/skinless chicken breasts
1 (4 oz.) can green chilies
1 cup water
1 tsp. chicken bouillon
½ to ¾ cup salsa
1 tsp. cumin
1 can pinto beans
Place all ingredients in crockpot and stir to mix. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Shred chicken and serve on flour tortillas with you favorite taco fixings (cheese, lettuce, tomatoes, sour cream, etc.)
The leftover meat can be used in a taco salad.
CHICKEN DELICIOUS
4-6 whole chicken breasts, boned & halved
lemon juice
salt and pepper
celery salt
paprika
1 can (10.75 oz.) condensed cr. of mushroom soup
1 can (10.75 oz.) condensed cr. of celery soup
⅓ cup dry sherry or white wine (or use water)
grated Parmesan cheese
fluffy rice
Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper, celery salt and paprika. Place in Crock-Pot.
In medium bowl or pan, mix mushroom and celery soups with water. Pour over chicken breasts. Sprinkle with Parmesan cheese.
Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
Serve chicken and sauce over hot fluffy rice.
CROCKPOT BEANS
½-1 lb. ground beef
½ lb. chopped cooked bacon
1 cup chopped onion
2 - 13 oz. cans Pork and Beans
1 - 16 oz. can kidney beans, drained
1 - 16 oz. can butter beans, drained
1 cup ketchup
¼ cup brown sugar
1 Tbsp. liquid smoke
3 Tbsp. vinegar
1 tsp. salt
dash pepper
Fry onions and meat. Cook bacon. Place everything in crockpot. Cook on low 3-4 hours. Serve as soup or over rice.