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    You are in: Home / Cookbooks / My Crock Pot Recipes
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    16 recipes in

    My Crock Pot Recipes


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    I found this recipe in the owner's guide for my Rival Smart-Pot Programmable Crock Pot. If you use the vegetable broth option this meal will be vegan. You could always add beef or vegetarian meatballs for a heartier soup.

    Recipe #439897

    This is a very tasty recipe adopted from Best-Loved Slow Cooker Recipes. When I made this I didn't peel the potatoes. I only scrubbed them thoroughly before dicing them. Also, if you like a heartier soup you can add more vegetables or even meatballs.

    Recipe #439217

    This is another very simple recipe from Best-Loved Slow Cooker Recipes.

    Recipe #439157

    This is a very simple recipe from Best-Loved Slow Cooker Recipes.

    Recipe #439155

    From VH Saucy Creations pamphlet. I've made this a few times now using real meatballs and using vegetarian meatballs. This dish was well received both ways.

    Recipe #438923

    Another crock pot bread recipe from www.justslowcooking.com that I'm planning on trying soon. You'll know I've made it when you see my photo attached to the recipe.

    Recipe #433791

    I found this recipe in www.justslowcooking.com. After hearing about the problems the first reviewer had I decided to prepare and remake the recipe based on my findings. This is what I've come up with. You may find the timing is off as different slow cookers seem to cook at different temperatures. My slow cooker is an old model from the '70's and took considerably longer. An instant read thermometer is very helpful in determining doneness. The bread should be at least 190F when fully baked. Crock pot breads don't usually have the nice top crust of breads baked in the oven. Their charm is in the ability to have freshly baked bread without heating up your kitchen.

    Recipe #433788

    I've been on a crock pot bread kick lately and have been looking for more recipes to try. So far the recipes I've tried are wonderful but I miss a nice crust which this recipe delivers. This bread only gets one rise before adding to crock where it will rise again while cooking. I made this recipe 3 times before getting it right. I've altered the original creator's instructions to reflect my findings. She instructed us to cook the bread with the crock pot set on low. I found that 2 hours of cooking was not nearly enough at this setting but when my crock was set on high the bread turned out beautifully. I hope you give this a try. Prep time is less than the time it would take many of us to jump into the car, drive to the grocery store, find bread, stand in line at the checkout and drive home. The recipe was found on http://chickensintheroad.com and belongs to Suzanne McMinn. Check out her blog if you want. She has some great recipes with amusing write ups. I hope to try this soon and will update the recipe if needed. The cooking time does not include the time for the first rise.

    Recipe #433780

    This bread recipe gets baked in your slow cooker. No heating up the kitchen with your oven! The recipe comes from Salton Multipot Slow Cooker and was found on www.canada.com. I've made this once so far. For my first time I omitted the herbs and substituted a cup of whole wheat flour for 1 cup of the all-purpose flour. I used the full 3 hours to "bake" it as the crock pot I used is an older one which seems to cook at a lower temperature than the newer crock pots. The top of the bread remains soft but the sides become crusty. Step 1 should read "without the crock" not with the crock. I've tried submitting a correction for this mistake.

    Recipe #432478

    Before ovens were part of every home in France people would drop their Sunday roast off at the local baker, surrounded by sliced onions and potatoes, on the way to church. On their way home they would pick up the cooked meal ready to enjoy! This is a slow cooker version. I'm sure you'll love this. If you love potatoes and onions how could you not? Recipe found in The 150 Best Slow Cooker Recipes. You can partially prepare this dish the night before. Complete the first 4 steps and refrigerate overnight. The next day you simply continue cooking as directed in step 5. This dish is even better if you use a really good homemade stock but commercial stock works well, too.

    Recipe #433896

    From Linda Larsen, Your Guide to Busy Cooks at about.com

    Recipe #243522

    From Canadian Living Slow cooker Cookbook Special

    Recipe #276119

    From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.

    Recipe #276120

    This is so good and it's easy too. This recipe was found in Fresh From the Vegetarian Slow Cooker.

    Recipe #224691

    I found the original recipe on the Better Homes & Gardens web site

    Recipe #287838

    Would you like to make fresh bread but don't have time. This recipe doesn't require any kneading! It takes only 15 minutes to prepare for baking and then you'll use your large crock pot (I use a large oval 6 qt pot) so you don't even have to heat up your kitchen. I found this recipe on www.justslowcooking.com and think it's just fabulous. The dough is very soft so you may be tempted to add more flour but resist the urge. You're going to end up with a loaf that's coarser in texture than bread that has been kneaded before rising and baking. Made sure that the loaf pan or casserole dish is well oiled and that there is room for the bread to rise. Also, it's important that you refrain from opening the lid of the crock pot until at least 2 hours have passed. If you don't have a trivet that can be placed in the bottom of the crock pot you can crumple up some aluminum foil and place your loaf pan on that. As of July 16, 2010 I made a very minor change to the recipe. I've had no problems with it.

    Recipe #217686


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