TRY THESE Beans (over Rice) in the Crockpot!!

SO GOOD!!!

Next time:

🫘 soaked pinto beans

🥔 potatoes

🥕 carrots

🧅 onions

🌿 celery

🥬 cabbage

🧄 at least 2 Tbsp jarred garlic

beef bouillon for the cooking liquid

2 Tbsp Worcestershire

basil

thyme

black pepper

2 bay leaves

garlic powder

onion powder

For an italian-y batch   I'd go in a completely different direction:

• Pinto, cannellini, or great northern beans
• Potatoes
• Carrots
• Celery
• Onion
• Cabbage
• Tomatoes — canned diced tomatoes would be especially good
• Garlic — generous amount!
• Italian seasoning
• Basil
• Maybe a little oregano
• Beef bouillon, if you like that savory depth
• Worcestershire — just a splash
• Black pepper

1 lb. dried beans  (Note:  Pinto beans worked GREAT for me)

   (Optional:  soak beans overnight in cold water to reduce cook time and improve digestibility.  Drain and rinse before cooking) NOTE:  if you're starting with completely dried kidney beans, they need special handling because of their natural toxin. Pinto beans are much less of a concern, but I still recommend soaking and boiling the beans before putting them in the slow cooker.

1 onion, diced

2-3 stalks celery, diced

1 pound of carrots, chunked

2 T. minced garlic

1 lb. smoked sausage, thinly sliced (NOTE:  I had a half pound

      of leftover roast beef, so I chopped it up and used instead_

3 bay leaves

6 cup broth, water, or a combination  (I actually used about 8 cups

      of water, then 3 or 4 "double" packets of beef bouillon)

     try with green peppers, chopped tomatoes?

Seasoning suggested:

          (1 tsp. Creole seasoning, plus more to taste)

          S & P

          1 T. Worcestershire sauce  

ChatGPT suggested:

For a crockpot full of beans:

• 1–1½ tsp garlic powder
• 1 tsp onion powder
• ½–1 tsp dried thyme (had no thyme, used BASIL)
• ½ tsp black pepper
• 2-3 bay leaves
• 1–2 Tbsp Worcestershire sauce (probably used at least 2 T)

Put all in crockpot and stir to combine.  Cook on LOW for 6-8 hours, until beans are soft and creamy.

Discard bay leaves.

Serve over rice.  (I didn't!  I ate it as soup)

It's supposed to freeze great, but I wouldn't double the recipe - my crock pot was full to almost overflowing!

Crockpot Barbecue Orange Chicken - 3 Ingredient!

2 - 3 boneless skinless chicken breasts, salted & peppered

1/2 cup barbecue sauce
3/4 cup orange marmalade

     Cook on low for 6 hrs or on high for 3 hours..

     Shred

     Serve over rice or cauliflower rice

Thanks, Julia Pacheko!

Cheeseburger Tater Tot Crockpot Casserole

1 (32 oz.) bag of frozen tater tots

1 lb. lean ground beef, scrambled

1 medium onion, diced

1 cup milk

1 can cream of mushroom soup

1 T. Worcestershire sauce

1 T yellow mustard

1 t. black pepper

1 t. salt

1 t. garlic powder

1 (15 oz.) can corn, drained

1 (15 oz.) can green beans, drained

2 1/4 c. shredded cheddar cheese (divided)

Mix milk, soup, Worcestershire, mustard, pepper, salt, and garlic powder.

Spray crockpot.

Place half the tater tots, then evenly spread half of the ground beef.  Next goes 1 cup of the cheese.

Then all the corn and green beans.

Repeat with remainder of ground beef, remainder of tater tots.

Cover with the sauce.

Top with remaining cheese.

Cook on high for 3-4 hours or low for 7-8 hours.

Dump & Go Vegetarian Chili

1 cup diced onion

1 cup diced bell pepper

1 cup chopped celery

1 cup chopped carrot

1 (15-oz) can tomato sauce

1 (15-oz) can diced tomatoes

3 DIFFERENT (15-oz) cans beans

    I like small beans

Maybe try a can of corn?

1 1/2 t. salt

1 t. garlic powder

1 t. chili powder

1 t. cumin

1 t. paprika

NOTE:  Throw in pre-scrambled hamburger or chicken to make it non-vegetarian.

Dump, stir, and cover.  

High 4-5 hours

Low 6*7 hours

Slow Cooker Cream Cheese (Crack) Chicken

 Into the crockpot go:

3 boneless chicken breasts

2 (8 oz. cream cheese)

1 pkt. Ranch dressing

1 c. shredded cheese

1 t. garlic powder

Cook on high for 3-4 hrs.

Garnish with crumbled bacon, if desired.

I've Been Cooking - Chicken & Cabbage

CHICKEN & CABBAGE

3 boneless, skinless chicken breasts
1 large container chicken broth
1 cabbage, sliced & chunked
1 bundle of celery, sliced about 1/4-inch (I discarded the leaves in the middle)
1 huge onion, chunked

Put the breasts in the bottom of the crockpot, pour in the broth. Throw in the veggies and cook on low for as long as you want - my low is pretty high and this was done in about 5 hours, but I left it in a lot longer.  Using a fork, pull the chicken breasts apart into bite-sized pieces. Add parsley, salt, pepper, and cook a short time longer.

Makes a huge amount.  I always freeze some.

I've Been Cooking - COWBOY Stew

Cowboy Stew

1 lb. ground turkey, browned & drained
1 can kidney beans, drained
6 medium potatoes, cut into small cubes
1 can diced tomatoes - undrained
diced garlic,
lots of chopped onions, green peppers, celery, mushrooms
salt & pepper.

Cook in crockpot on low for 7 - 8 hours.

NOTE #1:  I found that at 5 hours it was perfect to eat.  Perhaps my LOW is not exactly low?)
NOTE #2 - This, of course, made a huge amount.  I enjoyed it so much that I ate it almost every night for a week.  The last night I added a (drained) can of green beans.  YUM.