Recipes
Our collection of Crock Pot (aka One Pot or Slow Cooker) recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
~ Slow Cooker Recipes ~
Beef Tamale Bowl
Breakfast Bake
Coconut Shrimp and Rice
Roast Beef Dinner
Vegetarian Pot Pie
White Bean Chicken Chili
Beef Tamale Bowl
Breakfast Bake
Coconut Shrimp and Rice
Roast Beef Dinner
Vegetarian Pot Pie
White Bean Chicken Chili
Submitted by KL
Ingredients:
2 lb beef flank steak 1 package (1 oz) Old El Paso or preferred brand hot & spicy taco seasoning mix
1 can (14 oz) Old El Paso or preferred brand enchilada sauce
1 onion, finely chopped
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 1/2 cups canned black beans
Polenta:
4 cups water
1 cup quick-cooking dry polenta
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons butter
Salt and pepper, to taste
Toppings:
1 avocado, peeled, pitted, mashed with salt and pepper
1 cup shredded Mexican cheese blend (4 oz)
Fresh cilantro
Crushed Tortilla chips
Directions:
1 Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
2 Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
3 Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
4 Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.
Ingredients:
2 lb beef flank steak 1 package (1 oz) Old El Paso or preferred brand hot & spicy taco seasoning mix
1 can (14 oz) Old El Paso or preferred brand enchilada sauce
1 onion, finely chopped
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 1/2 cups canned black beans
Polenta:
4 cups water
1 cup quick-cooking dry polenta
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons butter
Salt and pepper, to taste
Toppings:
1 avocado, peeled, pitted, mashed with salt and pepper
1 cup shredded Mexican cheese blend (4 oz)
Fresh cilantro
Crushed Tortilla chips
Directions:
1 Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
2 Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
3 Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
4 Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.
Submitted by KL
Ingredients:
3 to 4 cups diced crusty bread (3/4- to 1-inch pieces)
1/2 pound bacon, cut into 1/2-inch pieces
2 cups sliced mushrooms
2 cups torn fresh spinach
8 eggs
1/2 cup milk
3/4 cup roasted red peppers, drained and chopped
1 cup shredded cheese, such as Cheddar or Monterey Jack
Salt and pepper to taste
Directions:
1. Grease the inside of slow cooker with nonstick cooking spray. Pour bread into bottom of slow cooker.
2. Heat skillet on medium heat. Cook bacon until crispy. Remove all but 1 tablespoon of drippings. Add mushrooms and spinach and toss to coat. Cook for 1 to 2 minutes or until spinach wilts. Add to slow cooker.
3. Beat eggs and milk in medium bowl. Stir in red peppers, cheese, salt and pepper. Pour into slow cooker.
4. Cover and cook on low for 3 to 3-1/2 hours or on high for 2 to 2-1/2 hours, until eggs are firm but still moist. Adjust seasonings.
Ingredients:
3 to 4 cups diced crusty bread (3/4- to 1-inch pieces)
1/2 pound bacon, cut into 1/2-inch pieces
2 cups sliced mushrooms
2 cups torn fresh spinach
8 eggs
1/2 cup milk
3/4 cup roasted red peppers, drained and chopped
1 cup shredded cheese, such as Cheddar or Monterey Jack
Salt and pepper to taste
Directions:
1. Grease the inside of slow cooker with nonstick cooking spray. Pour bread into bottom of slow cooker.
2. Heat skillet on medium heat. Cook bacon until crispy. Remove all but 1 tablespoon of drippings. Add mushrooms and spinach and toss to coat. Cook for 1 to 2 minutes or until spinach wilts. Add to slow cooker.
3. Beat eggs and milk in medium bowl. Stir in red peppers, cheese, salt and pepper. Pour into slow cooker.
4. Cover and cook on low for 3 to 3-1/2 hours or on high for 2 to 2-1/2 hours, until eggs are firm but still moist. Adjust seasonings.
Submitted by KL
Ingredients:
2-1/2 cups chicken broth
2 cups uncooked converted rice
2 tablespoons fish sauce
1 tablespoon chopped fresh ginger
1 tablespoon lemon grass paste
1/2 teaspoon salt
2 garlic cloves, pressed
1 (13.5 ounce) can coconut milk
1 medium-size red bell pepper, sliced
1-1/2 pound peeled cooked shrimp
1 cup diagonally sliced fresh snow peas
Garnishes: lime wedges, chopped fresh cilantro
Directions:
1. Combine first 9 ingredients and 1 cup water in a 5-quart slow cooker. Cover and cook low 3 hours or until liquid is absorbed and rice is tender.
2. Stir in shrimp and snow peas. Cover and cook 15 more minutes. Garnish, if desired.
Ingredients:
2-1/2 cups chicken broth
2 cups uncooked converted rice
2 tablespoons fish sauce
1 tablespoon chopped fresh ginger
1 tablespoon lemon grass paste
1/2 teaspoon salt
2 garlic cloves, pressed
1 (13.5 ounce) can coconut milk
1 medium-size red bell pepper, sliced
1-1/2 pound peeled cooked shrimp
1 cup diagonally sliced fresh snow peas
Garnishes: lime wedges, chopped fresh cilantro
Directions:
1. Combine first 9 ingredients and 1 cup water in a 5-quart slow cooker. Cover and cook low 3 hours or until liquid is absorbed and rice is tender.
2. Stir in shrimp and snow peas. Cover and cook 15 more minutes. Garnish, if desired.
Submitted by KL
Ingredients:
1 beef roast (3 pounds)
3 medium onions, thickly chopped
3 Tablespoons fresh basil, chopped
3/4 cup sun dried tomatoes
1 clove garlic, finely chopped
Directions:
1. Place the beef roast in crockpot. Add chopped onion. Sprinkle fresh basil evenly over top.
2. Soak 3/4 cup sun dried tomatoes in 2 cups of boiling water. Add the clove of chopped garlic and soak for 10 minutes.
3. Pour tomato-garlic mixture over roast.
4. Cook on low for 7 to 8 hours. Slice beef, serve with sauce and mashed potatoes.
Ingredients:
1 beef roast (3 pounds)
3 medium onions, thickly chopped
3 Tablespoons fresh basil, chopped
3/4 cup sun dried tomatoes
1 clove garlic, finely chopped
Directions:
1. Place the beef roast in crockpot. Add chopped onion. Sprinkle fresh basil evenly over top.
2. Soak 3/4 cup sun dried tomatoes in 2 cups of boiling water. Add the clove of chopped garlic and soak for 10 minutes.
3. Pour tomato-garlic mixture over roast.
4. Cook on low for 7 to 8 hours. Slice beef, serve with sauce and mashed potatoes.
Submitted by KL
Ingredients :
1 cup vegetable broth
2 large potatoes, cubed
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup frozen peas, thawed
1 small onion, diced
1 1/4 cups water
1/2 cup flour
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon ground dried thyme
1 teaspoon minced parsley (fresh)
2 1/4 cups baking mix (like Bisquick)
2/3 cup milk
Directions:
1. Place broth, potatoes, carrots, celery, peas and onion into a 6 quart crock pot.
2. In a medium bowl, whisk together the water, flour, butter, salt, garlic powder, pepper, thyme and parsley until smooth.
3. Pour mixture into crock pot and stir until all ingredients are well combined. Cook on HIGH for 1 hour.
4. Combine baking mix and milk. Spread mixture over the top of the vegetable mixture in crock pot.
5. Reduce heat to LOW, cook for an additional 2 hours.
Ingredients :
1 cup vegetable broth
2 large potatoes, cubed
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup frozen peas, thawed
1 small onion, diced
1 1/4 cups water
1/2 cup flour
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon ground dried thyme
1 teaspoon minced parsley (fresh)
2 1/4 cups baking mix (like Bisquick)
2/3 cup milk
Directions:
1. Place broth, potatoes, carrots, celery, peas and onion into a 6 quart crock pot.
2. In a medium bowl, whisk together the water, flour, butter, salt, garlic powder, pepper, thyme and parsley until smooth.
3. Pour mixture into crock pot and stir until all ingredients are well combined. Cook on HIGH for 1 hour.
4. Combine baking mix and milk. Spread mixture over the top of the vegetable mixture in crock pot.
5. Reduce heat to LOW, cook for an additional 2 hours.
Submitted by KS
(makes 6-8 servings)
1 (16 ounce) bag of dry white beans* (soaked in water over night) or
2-3 cans of white beans* (2 18-20 ounce cans or 3 14-16 ounce cans)
*Your choice of white beans - we usually use Great Northerns, but you can use Navy Beans, Cannellini, whatever you'd like.
2-3 cups cooked chicken (shredded or chopped into bite size pieces)
This is a great way to use left over roasted, boiled, or baked chicken!
1 4-6 ounce can green chilies (diced or chopped)
1 14-16 ounce can diced tomatoes (drained)
32 ounce chicken stock (get the low sodium!)
1 large (yellow or white) onion chopped (into tiny pieces if you have picky eaters! ;) )
2-3 cloves of garlic, chopped
1/2 cup sour cream
1 teaspoon salt
1-2 teaspoons chili powder (to taste)
1 teaspoon ground cumin
1 teaspoon black pepper (to taste)
2-3 Tablespoons oil (to cover bottom of your slow cooker)
To prepare dry beans:
1st sort beans into a large bowl, making sure to remove any rocks.
2nd cover beans with cold water (2 inches above beans).
3rd let sit overnight. (It's that easy! ;) )
Okay, do all your prep - chopping, measuring, can opening... and get out your slow cooker.
Add oil to slow cooker - just to cover bottom. Add dry spices (chili powder, cumin, black pepper) and stir into oil. Add chopped onion, chopped garlic, diced tomatoes, and green chilis and stir into oil/spice mix. Add in chicken stock, sour cream and salt - stir (you want the sour cream to start to break up and mix into the broth). Add in your beans and then your chicken. (If your stock doesn't cover the beans, add just enough water to do so.)
Turn your crock pot/slow cooker on (high) and let it cook! After 2-3 hours, I usually check to make sure there's still plenty of liquid and give it a good stir. Depending on your slow cooker, this should take 4-10 hours to cook. Remember when using dry beans check your liquid (those dry beans soak up the liquids!) and that using dry beans means longer cooking times.
Top with sour cream and/or shredded cheese (and chopped avacados if you like!) and enjoy! One thing we really enjoy is cornbread with chili - and you can find my cornbread recipe HERE.
I love this recipe because it is so versatile and customizable. You can add lots of great stuff - zuchunni, jalapeno, bell pepper, corn - or leave out stuff, maybe you don't like tomatoes, or garlic - leave it out. You can make it spicy and add hot sauce, or leave out the peppers all together. Try turkey instead of chicken - or even leave out the meat and dairy, trade your chicken stock for vegetable stock and you'd have a vegetarian meal! I've never tried it, but I bet shrimp would be good in place of chicken in this recipe. I add 2-3 Tablespoons of lime juice (lime, not lemon - although if I made this with shrimp, I'd use lemons), fresh chopped cilantro, a little cayenne pepper (we love hot food!) and fire roasted corn (just clean it, throw it on the grill for a few minutes to get that nice char to it, then cut the kernels off the cob!) - it gives the chili a southwestern flavor that we really enjoy!
And here's a quick tip - if the chili doesn't thicken up enough for you, take a cup/bowl and add 3-4 Tablespoons of cornstarch and the same amount of water (you need a 1 to 1 ratio) stir until blended then stir into your chili (while it's still cooking!) to thicken it up.
(makes 6-8 servings)
1 (16 ounce) bag of dry white beans* (soaked in water over night) or
2-3 cans of white beans* (2 18-20 ounce cans or 3 14-16 ounce cans)
*Your choice of white beans - we usually use Great Northerns, but you can use Navy Beans, Cannellini, whatever you'd like.
2-3 cups cooked chicken (shredded or chopped into bite size pieces)
This is a great way to use left over roasted, boiled, or baked chicken!
1 4-6 ounce can green chilies (diced or chopped)
1 14-16 ounce can diced tomatoes (drained)
32 ounce chicken stock (get the low sodium!)
1 large (yellow or white) onion chopped (into tiny pieces if you have picky eaters! ;) )
2-3 cloves of garlic, chopped
1/2 cup sour cream
1 teaspoon salt
1-2 teaspoons chili powder (to taste)
1 teaspoon ground cumin
1 teaspoon black pepper (to taste)
2-3 Tablespoons oil (to cover bottom of your slow cooker)
To prepare dry beans:
1st sort beans into a large bowl, making sure to remove any rocks.
2nd cover beans with cold water (2 inches above beans).
3rd let sit overnight. (It's that easy! ;) )
Okay, do all your prep - chopping, measuring, can opening... and get out your slow cooker.
Add oil to slow cooker - just to cover bottom. Add dry spices (chili powder, cumin, black pepper) and stir into oil. Add chopped onion, chopped garlic, diced tomatoes, and green chilis and stir into oil/spice mix. Add in chicken stock, sour cream and salt - stir (you want the sour cream to start to break up and mix into the broth). Add in your beans and then your chicken. (If your stock doesn't cover the beans, add just enough water to do so.)
Turn your crock pot/slow cooker on (high) and let it cook! After 2-3 hours, I usually check to make sure there's still plenty of liquid and give it a good stir. Depending on your slow cooker, this should take 4-10 hours to cook. Remember when using dry beans check your liquid (those dry beans soak up the liquids!) and that using dry beans means longer cooking times.
Top with sour cream and/or shredded cheese (and chopped avacados if you like!) and enjoy! One thing we really enjoy is cornbread with chili - and you can find my cornbread recipe HERE.
I love this recipe because it is so versatile and customizable. You can add lots of great stuff - zuchunni, jalapeno, bell pepper, corn - or leave out stuff, maybe you don't like tomatoes, or garlic - leave it out. You can make it spicy and add hot sauce, or leave out the peppers all together. Try turkey instead of chicken - or even leave out the meat and dairy, trade your chicken stock for vegetable stock and you'd have a vegetarian meal! I've never tried it, but I bet shrimp would be good in place of chicken in this recipe. I add 2-3 Tablespoons of lime juice (lime, not lemon - although if I made this with shrimp, I'd use lemons), fresh chopped cilantro, a little cayenne pepper (we love hot food!) and fire roasted corn (just clean it, throw it on the grill for a few minutes to get that nice char to it, then cut the kernels off the cob!) - it gives the chili a southwestern flavor that we really enjoy!
And here's a quick tip - if the chili doesn't thicken up enough for you, take a cup/bowl and add 3-4 Tablespoons of cornstarch and the same amount of water (you need a 1 to 1 ratio) stir until blended then stir into your chili (while it's still cooking!) to thicken it up.
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