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    You are in: Home / Cookbooks / Adaptable for my 1 1/2-qt crockpot
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    37 recipes in

    Adaptable for my 1 1/2-qt crockpot

    These recipes are easy to cut down to cook in a 1 1/2 qt crock to eliminate having to eat out of the same pot for a whole week! LOL
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    Tasty pork chops cooked up with no fuss right in your crock pot...absolutely great!

    Recipe #141847

    this can be bought to potluck dinners,or for a friendly get together

    Recipe #364678

    After reading a number of different crock pot ribs, I decided to post my version. The combination of soy and worcestershire sauce give the ribs a little something different to taste. Enjoy!

    Recipe #296743

    30 Reviews |  By Pierce

    A recipe that reminds me of my favorite aunt.

    Recipe #152211

    Something tasty for the slow cooker.

    Recipe #82878

    3 Reviews |  By LisaAD

    Easy beef stew.

    Recipe #163489

    We like this with mashed potatoes, pasta or rice and vegetables. I usually do not thicken the sauce, but that is a personal preference. I have made this with different types of beer, light, strong and sweet depending what was on hand. It freezes well.

    Recipe #68952

    I could not believe how easy and yet how good this was. And the crock pot makes it all that much better.

    Recipe #197227

    Pot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy “pot au feu” meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs.

    Recipe #231465

    I found this originally on About.com Southern Cooking. It's so simple to throw together in the morning. It's now a family favourite. Serving size depends on amount put on roll.

    Recipe #77259

    8 Reviews |  By DDW

    This recipe came with our crock pot instructions 15 years ago and it's been well used. We love coming home from skiing to a pot of stew. Another serving addition to this recipe that comes from my husband's grandparents, is to serve up the stew in a bowl and top with a scoop of cottage cheese and then sprinkle with seasoned salt. It sounds funny but is so.....tasty, I recommend you try it that way if you like cottage cheese. If you want the stew a bit thicker you can leave the lid off the last 1/2 hour or so and turn the heat up to high.

    Recipe #80501

    Here is an easy crock pot recipe my mom came up with several years ago. This was the first recipe I ever made in my crock pot! Very filling and good served with biscuits.

    Recipe #240519

    This creamy soup is a true comfort dish for my family.It has a similar flavor to a chicken pot pie. If you are lucky enough to have some chopped chicken cooked/frozen, this can be put together unbelievably quick! This is extra good when garnished with croutons.

    Recipe #115253

    The only way I will make chicken and dumplings, this is the easiest! You can also use those frozen "flat" dumplings instead of canned biscuits.

    Recipe #168507

    314 Reviews |  By Mirj

    The house smells wonderful while this is cooking!

    Recipe #16531

    Saucy tender ribs waiting for you to get home.

    Recipe #216435

    Recipe #136289

    Easy chicken in wine. A nice easy meal when you are gone all day.

    Recipe #222102

    The hubby requested Mongolian Beef and I'm a big fan of crock pot cooking, so here is the result of my trying to combine the two. Although there's no way to get the slightly crispy texture of real Mongolian Beef from a slow-cooker recipe, this *tastes* like it and the meat comes out nice and tender, with a very flavorful and tasty sauce! This is my recipe #3 from the Pantry Challenge: I am making a dish from whatever I have at home already - those ingredients which are "just waiting around."

    Recipe #106335

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