The benefits of Crock Pot Cooking Recipes
Discover a wide range of Crock Pot Cooking Recipes for healthy dinners on the go.
Crock Pot Cooking Recipes are a great way to save time, money, and energy. For example, it can take up to an hour to cook meals in the oven or on the stovetop, while Crock-Pot cooking can take only 30 minutes.
The benefit is that you will have more time to do other things, like work or spend time with your family. In addition, you will save money because you won’t need to turn on the oven or stovetop, which uses a lot of electricity.
Finally, Crock-Pots are much safer than traditional cooking methods because they don’t use open flames, so there’s no risk of burning yourself with hot oil or spilling boiling water all over the kitchen floor.
If you live a full-on busy lifestyle and know that finding time to prepare a healthy meal can be a challenge, consider using Crock Pot Cooking Recipes. Maybe you don’t feel like cooking at night. Imagine coming home from a busy day and simply serving up a healthy, cooked meal, stewing all day in a slow cooker and a timer.
Asparagus Casserole
- 2 cans sliced asparagus (10 oz each)
- 1 can of cream of celery soup,
- (10 oz) 2 hard-cooked eggs,
- thinly sliced 1 cup grated cheddar cheese
- 1/2 cup coarsely crushed saltines or Ritz crackers
- 1 teaspoon butter
Place drained asparagus in a lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking insert.
Combine soup and cheese.
Top with asparagus, sliced eggs, soup mixture, and then cracker crumbs.
Dot with butter. Cover and cook on low for 4 to 6 hours.
Baked Apples (A Crackpot’s method)
- 6 LG. cooking apples
- 3/4 c. orange juice
- 2 tsp. grated orange rind
- 1 tsp. lemon rind grated
- 3/4 c. rose wine
- 1/4 tsp. cinnamon
- 1/2 c. brown sugar
Whipped cream. Remove the cores from the apples and place them in the slow cooker/Crock Pot.
Mix all other ingredients except whipped cream. Pour over apples.
Cover the pot and cook on low for about 3 1/2 hours, or until the apples are tender.
Cool and serve with whipped cream.
Barbecue Beef Stew
- 2 lbs. stew meat
- 3 tbsp. oil
- 1 c. onion, sliced
- 1/2 c. green pepper, chopped
- 1 lg. clove garlic
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 c. beef stock
- 1 can (8 oz.) tomatoes
- 1 can (4 oz.) mushrooms
- 1/3 c. barbecue sauce
- 3 tbsp. cornstarch
- 1/4 c. cold water
Sauté onion, pepper and garlic in oil.
Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce.
Cook in a slow cooker (Crock Pot) on low heat for 8-10 hours.
Mix cornstarch and cold water, and thicken before serving.
Serve over hot cooked rice.
For More Crock Pot Cooking Recipes, download the ebook “470 Crock Pot Recipes”
