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Crocktoberfest

By Angie Sutton

www.mothersapronstrings.com

A collection of go-to slow cooker recipes to warm your families’ tummies!


Beef & Barley Soup

1 lb. steak tips, cubed
1 c. potatoes, peeled, diced
1 c. onion, chopped
1 c. carrots, diced about 1/4-inch thick
1 c. celery stalk, diced about 1/4-inch thick
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can tomato sauce
4 c. beef broth
1 tsp. Worchestershire sauce
1/2 tsp. thyme
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp black pepper
2 bay leaves
1/2 c. beef barley, dried

In a slow cooker add all ingredients, except bay leaves. Stir until combined. Drop bay leaves on top. Cook on high for 4 to 6 hours, until meat is cooked and vegetables are tender or on low for 8 to 10 hours. About 30 minutes before soup is done, add barley. Cook until barley is tender.


Smokey 15-Bean Soup with Sausage

Source: 365 Days of Crockpot

Plan ahead to make this soup as it requires an overnight soak and 8 or more hours in the slow cooker.

1 (20 oz.) package of Hurst’s HamBeens 15-Bean Soup
8 c. water
1 lb. smoked sausage, sliced into quarter-inch rounds
2 tsp. liquid smoke
2 Tbsp. Worcestershire sauce
2 Tbsp. dried minced onion
1 Tbsp. minced garlic
1 (6 oz.) can of tomato paste
1 (14.5 oz.) can petite diced tomatoes
Juice of one lemon
2 tsp. smoked paprika
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper

Open package of beans and remove the seasoning packet. Save for later use. Pour beans into a large bowl and cover completely with water. Let soak overnight. In a morning, drain off all the water and place beans in the slow cooker. Add in 8 cups of fresh water. Add in onion, liquid smoke, Worcestershire sauce, garlic, smoked paprika and chili powder. Cover and cook on low for about 12-14 hours or on high for about 8 hours, or until beans are soft and tender. Add in the HamBeen seasoning packet, sausage, tomato paste, tomatoes, lemon juice and salt and pepper. Cover and cook on high for another 30 to 60 minutes to let the flavors blend and the sausage heat through (these items are added later because the sodium and high acidity prevent the beans from getting soft).


Super Simple Chicken Enchilada Soup

This is so simple you can through it in at the last minute before you head to work! You can substitute canned Southwest Corn for the frozen corn to add a kick.

2 boneless, skinless chicken breasts
2 (32 oz.) containers chicken stock
1 (14 oz.) can enchilada sauce
1 (12 oz.) bag frozen corn
1 (14 oz.) can black beans, drained and rinsed

In a 6-qt. slow cooker, combine chicken, chicken stock and enchilada sauce. Cover and cook on low for 6 hours, adding corn and black beans the last 30 minutes. Remove chicken, shred and return to slow cooker.


Slow Cooker Cheddar Ale and Bratwurst Soup

Source: BakedByRachel

Well we can’t make a pun on Oktoberfest without offering a real Oktoberfest-type recipe!

1 c. yellow onion, diced
2 cloves garlic, minced
4 c. potatoes, diced
1/2 c. carrot, shredded and chopped
1/4 tsp. ground pepper
1/2 tsp. salt
1/2 tsp. dry mustard
10 oz. sharp cheddar, shredded
1 Tbsp. butter
16 oz. bratwurst
4 c. chicken broth
12 oz. ale
1 c. heavy cream
1/2 c. flour

To your slow cooker add chopped onion, minced garlic, shredded and chopped carrots and potatoes. Sprinkle with seasonings and shredded cheese. Pour in chicken broth and beer. Cover and cook for 4 hours on high, or 8 on low. Meanwhile, in a skillet over medium high heat melt butter. Add whole bratwurst, searing on each side. Remove and slice into 1/2-inch discs. Return to skillet to sear on each side. Remove and slice each disc in half. Carefully add to slow cooker. Cover and continue cooking. In your last 30 minutes of cooking, remove 1/2 cup liquid to a large bowl. To it add flour and heavy cream. Stir well. Return to slow cooker giving a good stir and replacing cover to finish cooking.


Slow Cooker Cheesy Potato Soup Recipe

1 bag (32 oz.) frozen southern-style diced hash brown potatoes, thawed
1/2 c. frozen chopped onion, thawed
1 medium stalk celery, diced
1 (32 oz.) container chicken broth
1 c. water
3 Tbsp. all-purpose flour
1 c. milk
1 bag (8 oz.) shredded Cheddar cheese
1/4 c. fried and crumbled bacon
4 medium green onions

In a 4-quart slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on low heat setting 6 to 8 hours. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to high. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.


Slow Cooker Stout Red Beans and Rice

Source: thebeeroness.com

1 lb. small red beans (or red kidney beans) dry
24 oz. stout or porter
4 c. chicken broth
1 hickory smoked ham hock
1 red onion, chopped
4 cloves garlic, minced
2 tsp. sriracha
1 Tbsp. olive oil
1 lb. raw chicken bratwurst, sliced
1 green pepper, chopped
4 strips bacon, sliced
Salt and pepper to taste
Cooked rice, for serving

Add red beans, porter, chicken broth, ham hock, onion, garlic and sriracha to a slow cooker. Cover and cook on low for eight hours. Once the beans are finished cooking, heat the olive oil in a sauce pan over medium high heat. Cook the brats, green peppers and bacon until meat has been cooked through. Stir the brats, bacon and peppers with the beans, salt and pepper to taste. Serve over rice.


Slow Cooker Lasagna Soup

This is a nice twist on the regular version of slow cooker lasagna. If you like more juice, you can add a bit more broth or water.

Source: Family Fresh Meals

1 lb ground beef, browned
3 c. beef broth
2 garlic cloves, minced
1 Tbsp. dried parsley
1 Tbsp. dried basil
1/2 c. onion, chopped
1 can (28 oz.) petite diced tomatoes
1 can (6 oz.) tomato paste
1 c. vegetable juice
2 c. uncooked pasta (shell or rotini)
1/4 tsp. pepper
1/4 tsp. salt
1 c. water
2 c. mozzarella cheese, shredded

First mix together the can of tomatoes, and tomato paste in slow cooker. Next add broth, beef, garlic, parsley, basil, onion, vegetable juice and salt/pepper. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes. Garnish with cheese before serving.

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