Crock Pot Recipes for Back to School

    Honey Chicken Drumsticks

    Ingredients:

    • 10 Chicken Drumsticks
    • 1/2 Cup of Honey
    • 1/2 Cup of Ketchup
    • 2 Garlic Cloves, minced
    • 1 Tablespoon Chili Powder – or to taste
    • 1/2 Teaspoon Garlic Salt
    • 1/4 Teaspoon Onion Salt
    • 1/4 Teaspoon Black Pepper
    • 1/4 Teaspoon Cayenne Pepper – or to taste

    Directions:

    1. Place drumsticks in crock-pot
    2. In a small bowl, mix together all remaining ingredients
    3. Pour the mixture over the drumsticks
    4. Stir until all drumsticks are covered in sauce
    5. Cover with lid, cook on low for 4 hours
    6. To finish, cook drumsticks an additional 5-10 minutes on the BBQ on medium heat or in broiler. Turning as needed.

    (Reminder: Crock-pot temperatures and cook times vary.  Check that food is cooked thoroughly.)

    Chicken Parmesan Pasta

    Ingredients:

    • 3 Chicken Breasts (boneless)
    • 2, 24 oz. Jars of Red Pasta Sauce
    • 16 oz. Rigatoni Pasta
    • 1 Tablespoon Dried Basil
    • 3 Garlic Cloves, minced
    • 1/4 Teaspoon Black Pepper
    • 1/2 Teaspoon Salt
    • 1 Onion, chopped
    • 2 Cups Mozzarella Cheese, Shredded
    • 1/4 Cup Parmesan Cheese, Shredded

    Directions:

    1. Place chopped onion and minced garlic in crock-pot
    2. Season chicken with salt & pepper and place on top of onions in crock-pot
    3. Pour sauce over chicken
    4. Sprinkle basil on sauce
    5. Cover with lid, cook on low for 5-6 hours
    6. Remove chicken and shred it
    7. Place shredded chicken back in the crock-pot and stir-in Parmesan cheese
    8. Prepare pasta as directed on box.
    9. Stir cooked pasta into sauce.
    10. Sprinkle mozzarella cheese over the top and replace lid.  Cook until cheese melts.

    (Reminder: Crock-pot temperatures and cook times vary.  Check that food is cooked thoroughly.)

    Overnight Breakfast Casserole

    Ingredients:

    • 12 Eggs
    • 1/2 Cup Milk
    • 2 Cups Cheddar Cheese, shredded
    • 1 Cup Mozzarella Cheese, shredded
    • 30 oz. Frozen Hash Browns
    • 1/2 Pound Ground Sausage, browned  –  Hint: use turkey sausage!
    • 1/2 Pound Bacon, cooked & chopped  –  Hint: use turkey bacon!
    • 1 Onion, diced
    • 1 Green Bell Pepper, diced
    • 1/2 Teaspoon Salt
    • 1/4 Teaspoon Black Pepper

    Directions:

    1. Grease crock-pot
    2. Layer 1/2 of the hash browns on the bottom.
    3. Top with 1/2 of the following ingredients: sausage, bacon, cheese, onion, green pepper
    4. Layer remaining hash browns
    5. Top with remaining ingredients: sausage, bacon, cheese, onion, green pepper
    6. In a large bowl, whisk together eggs, milk, salt, and pepper
    7. Pour the egg mixture over the layers
    8. Cover with lid, cook on low for 6-8 hours

    (Reminder: Crock-pot temperatures and cook times vary.  Check that food is cooked thoroughly.)

    Crock-Pot Cheeseburgers

    Ingredients:

    • 2 Pounds of Lean Ground Beef
    • 1 Medium Bell Pepper
    • 1 Medium Onion
    • Salt and Pepper – to taste
    • 8 Burger Buns
    • 3 Teaspoons Milk
    • 12 oz. Velveeta Cheese
    • Preferred Burger Toppings  –  tomato, lettuce, avocado, bacon, pickles, ketchup, mustard, etc.

    Directions:

    1. Brown ground beef with onion and bell pepper in a skillet and drain
    2. Mix in cheese cubes and milk
    3. Transfer to the crock-pot
    4. Salt and pepper to taste
    5. Cover with lid, cook on low 4-5 hours
    6. Serve on hamburger buns with desired toppings

    (Reminder: Crock-pot temperatures and cook times vary.  Check that food is cooked thoroughly.)

    Shredded Beef Tacos

    Ingredients:

    • 2.5 Pound Chuck Roast
    • 14 oz. Beef Broth
    • 1 Teaspoon Garlic Powder
    • 1 Lime, juiced
    • 1/2 Teaspoon Onion Powder
    • 1 1/2 Teaspoon Chili Powder – or to taste
    • 1/4 Teaspoon Black Pepper
    • 1 Teaspoon Salt
    • 1/2 Tablespoon Cumin
    • Tortillas – corn or flour
    • Preferred Taco Toppings  –  Shredded Cheese, Sour Cream, Salsa, Tomato, Lettuce, Avocado, Onion etc.

    Directions:

    1. Grease crock-pot
    2. Place roast in crock-pot
    3. Pour beef broth over roast
    4. Squeeze lime juice over roast
    5. In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt, and black pepper
    6. Sprinkle the spice mix over roast
    7. Cover with lid, cook on low 8-10 hours
    8. Remove roast and shred meat
    9. Return shredded meat to crock-pot. Cover with led, and cook an additional 30 minutes
    10. Serve meat on tortilla with desired toppings

    (Reminder: Crock-pot temperatures and cook times vary.  Check that food is cooked thoroughly.)

    Share your favorite crock-pot recipes with us in the comments below!

     

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