Slow Cooker Crock Pot

As more and more start cooking pheasant in slow cookers, no doubt you’d want to do the same thing. Fortunately preparing these recipes is a painless procedure.

Spicy Pheasant

Some like it hot, and if you count yourself among those, prepare the following: half a tablespoon of onion powder, balsamic vinegar (2 tablespoons), bell peppers (half a cup, red and green, crushed, seeds removed), 3 tablespoons of hot sauce, liquid smoke flavoring (1 tablespoon), minced garlic (one cup), brown sugar (3 tablespoons) and a tablespoon of soy sauce.

You should also have a cup of beef broth, a can (12 ounces) of barbecue sauce, 2 pheasants and half a tablespoon of salt.

Before putting the pheasant in a slow cooker you should rinse it with water and some salt. Soak it for 60 minutes and then remove the liquid. In the meantime prepare the marinade. Get the soy sauce, balsamic vinegar, garlic, brown sugar and the other seasonings. Combine them in a mixing bowl and stir it well. When the marinade is made, put the pheasant in there and set the container in the refrigerator for 2 hours.

After 2 hours take out the container and put the pheasant in the slow cooker. Pour in the chicken broth and set the crock pot to low. After 7 hours, pour in the barbecue sauce and the crushed peppers. Stir for a couple of minutes, and cook (high) for a couple more hours.

Remove the pheasant in the crock pot and set on a saucepan. This goes very well with hot fried rice with bits of scrambled eggs, peppers and shrimp.

Pheasant with Sour Cream

Ready a teaspoon of paprika, sage (crushed, 1 tablespoon), celery (4 stalks), 8 small carrots (chopped), a 12 ounce can of mushroom soup, 2 pheasants and a teaspoon of salt and pepper.

After being washed and chopped, put the pheasants in the slow cooker. Add a little more spice by spraying some celery, salt and more pepper. Add in the chopped carrots, and the other ingredients, pouring in the sour cream last. Use a spoon to roll over the birds so it is thoroughly coated.

When cooking on high, do not let more than 6 hours go by. Let 5 and a half hours pass, and remove the lid. Stir it for a couple of minutes. Put the cover back on and cook for another 20 minutes, still on high.

Put the pheasants on a large bowl, and sprinkle the juices. Have some crackers ready, and your meal is set.

Making pheasants in a slow cooker is not like preparing your usual time consuming and messy meal. The process is basically the same for all recipes with only the ingredients varying, making this very attractive and practical for busy people.

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If the only pheasant slow cooker dish you know how to cook involves no more than making a simple marinade then it’s time for you to move up a level and cook something a little bit more sophisticated. Here are a couple of easy meals you can make.

Pheasant with Teriyaki Sauce

This easy to create dish requires a cup of teriyaki sauce, boneless pheasant breasts (at least 6 oz each), ¼ teaspoon of pepper, half a tablespoon of garlic, half a cup of flour, a couple of cups of beer, an onion (large, chopped), and a cup of mushrooms.

To add flavor to this pheasant slow cooker dish, immerse the breasts in the teriyaki sauce for 4 hours. After the said time has expired, discard the sauce and leave the pieces of bird breasts there for a while.

Use a small bowl and mix the flour, pepper, salt and the garlic. Put the breasts in there and make sure it is coated thoroughly. When it is covered completely, cook on a medium heated skillet, using some of the onions for sautéing.

This pheasant slow cooker dish is now ready to be cooked. After it has been moved in the crock pot, pour in the mushrooms and all the beer. Cover and cook for 8 hours. This is good for 6 helpings.

Pheasant with Mushroom Sauce and Sour Cream

For this pheasant slow cooker dish, you need 2 cups of sour cream, half a cup of garlic (chopped fine), a teaspoon of salt, Worcestershire sauce (2 teaspoons), half a cup of flour, a couple of pheasants, a can of mushroom cream soup (10 oz), and several mushrooms (2 cups).

After the pheasants have been subjected to the rinsing and drying, chop them into smaller pieces and sprinkle with the pepper and salt. The measurements given can be increased depending on how much seasoning you want it to have.

Once this process has been completed, cook the pheasants in a skillet, and subsequently place in the slow cooker. Now pour in the mushrooms, mushroom soup, sour cream and all the remaining ingredients.

This pheasant slow cooker recipe is cooked for 5 hours at a high setting. Although usually served with rice, others prefer to eat this with something sweet, like brownies or chocolate chips.

If you are longing for mouthwatering dishes but want to try something other than the usual gourmet you are served, you should give these pheasant slow cooker goodies a shot. Easy preparations plus great taste equals a winning and satisfying meal.

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Cooking pork roast in a slow cooker isn’t that hard, but if you want to make it a little bit extra special, experiment with some of the following. You’ll quickly realize that there simply is no limit to the ways this dish can be served.

Pork Roast Burrito

To create this recipe, 3 cans of chili peppers are required (4 ounces each), and 1 and a half cups of onion (crushed); also a cup of salsa, sour cream, lean chuck (1 lb, chopped), pepper, chili powder, flour tortillas, beans, cheese and salt.

Put the pork roast in a slow cooker and smatter some of the crushed onions on top. Cook at a high level for 5 hours, after which you need to remove the juices. Now put in the salt, pepper, chili powder, salsa and everything else. Now set it to low and let it cook for an additional 5 hours.

Remove the pork roast in the slow cooker and spread on some flour tortillas. Top it off with the sour cream, shredded cheese and (optionally) some lettuce too. Add some salsa for more flavor and seasoning. When you’re about to serve, make sure that the number of tortillas you have are enough for the meat mixture and vice versa too.

Pork Roast with Yogurt

You should have 5 lbs of beef roast, a cup of water, dill weed (2 tablespoons), pepper (2 teaspoons), vinegar (1 teaspoon), half a teaspoon of salt, and a cup of yogurt (plain). Some prefer to use sour cream instead of yogurt, and you may make such a substitute.

Start by cutting the meat and then putting in the pork roast in a slow cooker. Add some of the dill weed and sprinkle a little (or as much) of the pepper and salt as you like (the recommendations mentioned earlier for salt and pepper are arbitrary), and also the vinegar. Pour in some water to temper the seasonings.

Set the slow cooker to low and after 7 hours the pork roast will have turned tender. Take out the pork roast in the slow cooker and pour in some flour and water, and set it to high. Add the yogurt too, and continue stirring and cooking for 15 minutes.

There is more to creating these recipes than just putting pork roast in a slow cooker to be sure, but the preparations will definitely be worth the effort. Serve these recipes over dinner, weekend gatherings or rainy days, and guaranteed it will leave a positive lasting impression on your taste buds.

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Those who like their meals hot and spicy will no doubt want the very best pepper steaks possible. If you’re that type, or hosting a dinner for friends who have a love for this food, you can use your slow cooker to concoct dishes guaranteed to have them coming back for more.

Pepper Steak with Mushrooms

This slow cooker dish calls for 1 lb of flank steak, dry sherry (2 and half tablespoons), chicken broth (3/4 cup), cornstarch (2 tablespoons combined with a tablespoon of water), crushed garlic (4 cloves), ginger root (6 slices, thin), mushroom (4 pieces, sliced), a cup of green pepper strips, half a cup of sliced onion and a can of sliced water chestnuts (drain it first).

Now follow this procedure: get a bowl and pour in the sherry, chicken broth and the cornstarch. Mix it well. Now take a non sticking skillet and set it to medium low and sauté the ginger root and the garlic until brown. Remove the garlic and the ginger and put in the skillet the green pepper, mushrooms and onion. Include the water chestnuts and some of the chicken broth. Cook it well, until it attains thickness.

Meantime add some seasoning to your flank steak, using the salt and pepper. Place it inside the slow cooker for about 6 hours.

Round Pepper Steak

To create this delicious slow cooker pepper steak dish, get some vegetable oil (2 tablespoons), soy sauce (1/4 cup), beef round steak (2 lbs, 1 inch thick), garlic clove (crushed), 1 large chopped onion, granulated sugar (1 teaspoon), half a teaspoon of salt, pepper (1/4 teaspoon), half a teaspoon of ground ginger, 1 can of tomatoes (16 ounces, do not drain), bell pepper (1 red and 1 green), half a cup of cold water, some cooked rice and a tablespoon of cornstarch.

The first step is to insert the sliced beef into the slow cooker. Next mix the soy sauce, vegetable oil, sugar, pepper, salt, ginger and garlic. Sprinkle this over the steak thoroughly. Set the crock pot to low and let it cook for about six hours.

The next step to creating this pepper steak recipe is to add the peppers and tomatoes. Let the whole thing cook for another hour in the slow cooker. Now get the cornstarch and water, and sprinkle some into the pepper steak. Set it to high, and you will know it is cooked when the sauce thickens.

This dish is perfect with the cooked rice, or you can eat it with some soup if you prefer.

Pepper steak recipes won’t just spice up your dinner table, it can also bring out the inner chef in you. Don’t just go through the motions of cooking; relish every moment and you’ll find yourself looking forward to more adventures in the kitchen.

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Lovers of fine food are always on the lookout for pork loin crock pot recipes, be it on the Web or in cookbooks and magazines. Here are a couple of mouthwatering treats you might want to try.

Pork Loin with Maple Syrup

The ingredients for this pork loin crock pot recipe are loin chops (3 lbs), pepper (1/4 teaspoon), salt (1/2 teaspoon), a couple of tablespoons of flour, 8 green onions (medium size), mushrooms (8 to 10 pieces), and a tablespoon of olive oil.

To glaze, have the following ready: a cup of maple syrup, a tablespoon of rosemary, garlic cloves (2 pieces), and 1/3 cup of vinegar. Start by sprinkling the oil in a frying pan, and put the pork there, together with some onions and garlic. Add some pepper and salt to add more flavor. The amount mentioned earlier is for a medium salty taste; if you want it more salty or spicy, you can add more salt, or you may reduce it as you wish.

The next step to cooking this pork loin crock pot recipe is to place the loins in the slow cooker and layer on top the mushrooms. Get a mixing bowl and put in the onions, pepper, garlic cloves, rosemary, maple syrup, vinegar and the other glaze ingredients.

Set the crock pot to low. After 8 to 10 hours, remove the pork and set on a sauce pan. The juices should be served on another serving bowl. This is good for about 6 helpings.

Pork Loin with Crusted Garlic

You should have garlic (6 cloves, minced), grainy mustard (3 tablespoons), chop loins (4 lbs, chopped), a couple of teaspoons of leaf thyme, and a tablespoon of ground black pepper.

This pork loin crock pot recipe consists of two parts: the first is to cook the meat in a skillet (using olive or vegetable oil). The other ingredients (the thyme, pepper, and garlic), should be mixed in a bowl.

Once the meat is cooked, add it in the slow cooker, and sprinkle evenly the ingredients you just mixed. Cook the pork loin crock pot recipe to high for about 5 hours, and then it may be served. An added option is, an hour before it is cooked, to sprinkle an extra amount of green onions and garlic to spice it up even more.

Dining on well made pork loin crock pot recipes can reinvigorate a tired body. Making it a habit to serve up these tasty treats will have you looking forward to coming home even more.    

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You can do various of delicious meals with a slow cooker, but we bet you didn’t know that you can even make desserts with the slow cooker. Yes, you heard it right, you can also make desserts and today we will be talking about special slow cooker rice puddings which are not only easy to make, but which also taste yummy.

Let us start out with one special recipe with which you will be able to make slow cooker rice pudding. For this recipe you have to use long-grain rice and measure out approximately ¾ of a cup and pour it into the slow cooker. Then you have to add three cups of milk, a little bit of cinnamon and salt and ¾ cup of sugar. Then you need to set your slow cooker on the highest intensity and let it cook for three and a half hours. Let the slow cooker rice pudding cool down and serve it cool with whipped cream, butter or vanilla sauce.

The Next slow cooker rice pudding recipe involves more fresh and dried fruits for those who like a little zest and sweetness in their slow cooker rice pudding. For this slow cooker rice pudding recipe you need one pack of dried cranberries and dried blueberries, one can of evaporated milk, eight ounces of orange juice or orange juice concentrate, 1 ½ cups of water, ¾ cup of sugar, a little bit of salt, one cup of heavy cream, a dash of ground cinnamon and one cup of short-grain rice. Pour all of the ingredients into the slow cooker and set it on the highest intensity for about 2 hours. You also need to stir occasionally if the consistency gets too thick of sticky and voila, you have your slow cooker rice pudding with berries.

The last slow cooker rice pudding recipe is often served during the Christmas season because of its typical Christmas ingredients. The recipe is called apple cinnamon rice pudding and for this slow cooker rice pudding recipe you need 1-2 cups of diced apple chunks, ¾ cups of sugar, one cup of milk, a cup of water, half a cup of ground cinnamon and either once cup of short-grain or long-grain rice, whichever you desire more. Put it all into the slow cooker and let it cook on high intensity for about two to three hours and then keep it refrigerated before serving. This will make a special apple cinnamon treat during the holiday season and all you can now say is bon appétit.

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This recipe for chicken stew is a favorite among parties. Mexican food is fast gaining popularity especially now that people are getting more adventurous when it comes to trying a variety of flavors. The preparation of this dish is quite simple and the ingredients are easily available in the market or grocery.

The recipe calls for one kilo of dressed chicken consisting of legs, thighs, and wings (chicken beast and ribs may be used as well); eight cloves of garlic, peeled and minced; one piece of medium white onion, sliced; ten to twelve pieces of ripe tomatoes, seeded and diced; one cup of tomato sauce; one cup of chicken broth; one fourth cup of green chile peppers or green and yellow bell peppers, thinly sliced or diced; one tablespoon of chili powder; one teaspoon of ground cumin; juice of one lemon or lime; salt and pepper to taste; and cilantro leaves.

Place all the ingredients inside the slow cooker. Cover the cooker and set it on high for about three minutes, then adjust the temperature to low. Cook the food for seven to eight hours. During the final two minutes of cooking, taste may be adjusted by adding salt and pepper.

Mexican chicken stew may be served over rice or pasta. It may also be served alongside tortilla chips. The sandwich lovers may use this tasty recipe as filling to any type of bread. Usually, soft breads are best for sandwiches, cut into manageable serving size.

What’s nice about this recipe is its versatility. If a one-dish meal is preferred, one fourth cup of cooked white beans may be added to the ingredients plus one cup of tomato sauce.

If one does not want to fuss over cutting and dicing too much, it is also possible to replace tomatoes, cumin, and chili powder with a store-bought salsa. This is ideal for those who do not have the “tastebuds” for Mexican food just yet. One advantage when using a store-bought salsa is that it takes the guesswork out of the taste of the final dish. Others find it a bit difficult to determine the quantity of a specific ingredient to be used even if there is a provided recipe already.

When using chicken as an ingredient, it is always advised to clean the utensils that were used while it is still raw to kill the germs and bacteria. This also applies when using other types of poultry.

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Among ideal slow cooker recipes are stew recipes. The simmering process of slow cookers makes stew recipes tastier and richer. Here are slow cooker stew recipes the family will love.

Beef and Pork Slow Cooker Stew

Combined beef and pork slow cooker stew recipes like this need 7 pieces crushed garlic, 3 pieces chopped onions, chopped half piece of cabbage, 4 pieces quartered potatoes, a small bunch of spinach leaves, two spoons of chopped celery, salt and black pepper to taste, a cube of beef bouillon, 4 cups of water, and a half pound each of pork and beef.

Beef and pork slow cooker stew recipes take time to tenderize. Prolonged simmering is the right procedure after initially bringing them to a boil. Thus, for this recipe, put in the cubed meat pieces with the garlic pieces and 4 to 5 cups of water and salt and black pepper and bring all these to a boil. After boiling, simmer on low heat for about 3 to 4 hours.

Meat slow cooker stew recipes may take about 9 to 10 hours of slow cooking if a super tender beef and pork is desired, one that almost melts in the mouth. Halfway the simmering, put in the beef bouillon. According to one’s preference, put in more water. Too much water will lessen the taste of meat. Not enough water might burn slow cooker stew recipes.

When the beef and pork are tender enough, add in the rest of the ingredients and then cook for 15 minutes more. Serve while hot.

Chicken Slow Cooked Stew

Chicken slow cooker stew recipes may have the skin taken out or not. This recipe needs the following ingredients: 4 pieces of quartered potatoes, chopped half piece of cabbage, salt and black pepper to taste, a cube of chicken broth, crushed garlic and 4 pieces of chopped onions, chopped onion leaves, chopped mushrooms, and a pound of chopped chicken.

Slow cooker stew recipes with chicken pieces and vegetables always make for a tasty dinner meal. And they’re easy to cook. With this recipe, place everything in the slow cooker and turn on low heat for 4 to 5 hours or until chicken is tender enough. Serve while hot. Chicken flavor with the subtle blend of vegetables make the stew meaty, spicy, and sweet. This recipe is ideal for supper.

Slow cooker stew recipes may be easy and simple to prepare and cook but they never fail to tickle the appetite and satisfy meat stew cravings.

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A slow cooker is one of the most versatile kitchen appliances you can own, and with it, you can take out that turkey sitting in the fridge and whip it up in a number of different, interesting and sumptuous ways.

Slow Cooker Chili Turkey

First you prepare the ingredients: get a pound or one and half pounds of turkey cutlets (alternatively you could substitute chicken); you will also need a couple of table spoons of taco seasoning, a cup of salsa, two cloves of garlic, and half a cup of peach or apricot preserves.

Now you cut it into several slices and add some taco seasoning and also some garlic. Next place it into the slow cooker. Deglaze the pan using the salsa and the peach or apricot and sprinkle it over the turkey. Leave it in the slow cooker for 4 to 6 hours.
Slow Cooker Cranberry with Apple Turkey

The ingredients are half a cup of chicken broth, 1 rib chopped celery, 2 teaspoons of butter (melted), a sliced and peeled apple, a teaspoon of poultry seasoning, turkey breast cutlets, a couple of cups of herb spiced crumbs and an 8 ounce can of cranberry sauce.

Mix the chicken broth, celery, poultry seasoning and apple together. Put in about 3 tablespoons of the crumbs, particularly on each cutlet. Roll and arrange the cutlets on toothpicks and place in the slow cooker. Add more of the seasonings, and allow to cook for eight hours (if set to low) or 4 hours (if set to high).

Slow Cooker Turkey with Garlic

You need 1 and ½ pounds of turkey thighs (without skin), salt and pepper, garlic (6 cloves, whole), half a cup of white wine, 1 tablespoon of olive oil, half a cup of chicken broth and a tablespoon of chopped parsley.

First you spice up the turkey with salt and pepper; next put some olive oil in a skillet (medium high). Place in the frying pan, and let it brown (10 minutes). Put it in the slow cooker, and set it to high for 3 to 4 hours. Finally, take away the garlic cloves and serve the dish with the juices and spices of the other ingredients.

These are just samplings of the different types of recipes you can make in a slow cooker. Feel free to experiment, and sooner than later you’ll be coming up with your own unique takes and innovations on turkey meal classics, or even dish out something completely original.

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