I have this "Slimmed Down" version. No, I haven't tried this one either lol Slimmed Down Brunswick Stew Crock pot 1 (10 oz) can tomato soup 1 (15 oz) can stewed tomatoes 1 (16 oz) low sodium chicken broth 1 onion chopped 1 (16 oz) package frozen shoepeg corn 1 (16 oz) package frozen lima beans 1 lb boneless, skinless chicken breast cut into bite size pieces 2 medium potatoes, peeled and cubed 1/2 t Worcestershire sauce Hot sauce and black pepper to taste 1. Pour soup, tomatoes and chicken broth into a crockpot. Add onion. Cover and turn the heat on high and allow the mixture to simmer. Add corn and lima beans. Cover and continue to heat on high until the mixture returns to a simmer. Add chicken pieces and potatoes and continue to heat on high for 2 hours. 2. Lower heat and cook for six hours. Just before serving add worcestershire sauce, hot sauce and pepper. Makes 8 (1 cup) servings.
I just put an old standby in there myself. Sirloin roast, carrots, potatoes, celery, beef broth, onion, a little Worshesthire, bay leaf, salt, pepper. I have a little company for dinner so we will add some yeast rolls and a dessert, but at least the major part of dinner is done. :cheers: I'll be trying the Brunswick stew too, that sounds good.
It really is so yummy! You'll have to let me know how you and the unpicky eaters like it. It started as a different recipe and I tweeked it to this. :mrgreen:
This is one of my favorite, minimal ingredient and very easy crockpot recipes... Ingredients: 1 large jar of Apricot Preserves (I like Smucker's brand...I couldn't find a jar in my cabinet but it would be approx 18-22 oz size I think)(can also use 2 12oz jars) 1 packet of Lipton Onion Soup mix 1 Package (1.5-2.0 lb) fresh chicken breasts Stir together the preserves and the soup packet. Place the chicken into the crockpot and spread the mixture over the chicken. Turn on the crockpot to the 4-6 hour setting. Serve it with white rice. At the four hour mark you may want to start keeping an eye on the sauce--don't want to burn it. It has almost an asian flavor to it, it is sweet, so I usuallly serve it with Hawaiian rolls, steamed broccoli and fresh fruit of some kind, or a salad with some kind of sweet or oriental dressing. It is a recipe that is also very easy to double for a larger family or company.
My favorite - I get up in the morning and think I smell onions. I go to work. I get home and there is something really good that is scooped up with a spoon and put over egg noodles. Sometimes the egg noodles are replaced with potatoes. Oh and there are usually some of those tasty Brown and Serve rolls, I love those things. Good Luck.
Slow Cooker Brunswick Stew OK...I am semi-recovered from yesterday, so here is that recipe! 2 lg. onions, chopped...I use less; just judge by your taste 6 boneless, skinless chicken breast halves 2 (15 oz.) cans creamed corn 1 (28 oz.) can crushed tomatos ...I like the chunky crushed 1 (14 oz.) can chicken broth 1 (12 oz.) bottle chili sauce 1/4 cup Worcesterchire sauce 2 Tbsp. cider vinegar 2 Tbsp. margarine, cut up 2 tsp. dry mus-My Friend 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. hot pepper sauce Place chopped onion in bottom of a 4 qt. slow cooker. Place chicken pieces over onion. Add corn and remaining ingredients and stir lightly. Cook, covered, on high setting for 4 hours or until chicken is tender. Remove cooked chicken; shred, return to stew and stir everything all together. ***I usually let it cook for another 30 minutes or so, just until it all gets cooked together and all the flavors marry.***
This is one of my fav's from www.crockpot365.blogspot.com All my kids love it as well. Taco Soup --2 cans of kindey beans --2 cans of pinto beans --2 cans of corn --1 large can of diced tomatoes --1 can tomatoes and chiles --1 packet taco seasoning (if you are gluten free, stick to McCormick) --1 packet ranch dressing mix --1 lb browned ground turkey or hamburger (optional.) --shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.) The Directions: --brown meat if you are going to use it --drain fat and add to crockpot stoneware insert (the meat. not the fat.) --sprinkle seasoning packets on top of meat --drain and rinse the beans and add --add the ENTIRE contents of the corn and tomato cans --stir. cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
Taco Soup on the stove is GREAT ALSO. We use: Turkey 2 cans of BEANS - your choice 1 can Mexican corn 1 can creamed corn then the 2 packs of "Dust" we do not use the tomatoes. Mmmmm, every time.
I love this one! I've always seen it called Sticky Chicken. The recipe I have calls for an 8 oz bottle of Russian dressing. Good stuff! DH doesn't care for it so I don't get to make it often. Too much for just one or two people.
Just wanted to give 2nd props to the website www.allrecipes.com That is almost always my "go-to" website for recipes, and they've always got good feedback on them and are accurate. They do have a great section for crock-pot recipes!
So far all we have is meals. How about deserts? I think I have heard of a pineapple upside down cake for the crockpot. Has anyone else. I would be curious.....and interested to try it. :?
It was ok, my daughter liked it..so I guess I will keep it around and try it again. It was cheap to do that is for sure.
Made a scrumptious meal last night, will post it when I get home. Its on kraftfoods.com, called easy crock pot chicken breasts. Even kids liked it!
Yesterday - threw in some lean beef cuts, a package of cut up bell peppers, 1 chopped onion, soy sauce, teryaki sauce, garlic - served over rice, it was delish!!!!! Will definately cooking this one again! :lol: Today its white bean and chicken chili - can't wait! :drool:
