Adobo Chicken

1 small sweet onion, sliced
8 cloves crushed garlic
3/4 cup soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken

In a small bowl combine the onion, garlic, soy sauce and vinegar and mix all together. Place chicken in crockpot and pour mixture over chicken. Cook on LOW for 6 to 8 hours.

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Chicken and Dumplings

--FOR 3 1/2 QUART:--

1 (3 lb.) chicken, cut up
1/2 c. chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1 inch pieces
3 sm. carrots cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes

--FOR 5 1/2 QUART:--

2 (3 lb.) chickens, cut up
1/2 c. chicken bouillon broth
4 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
6 stalks celery, cut in 1 inch pieces
6 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3 1/2 quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4 1/2 hours. For 5 1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 1/2 hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 1/2 quart; 15 to 20 minutes in 5 1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings. (3 1/2 quart or 8 servings 5 1/2 quart.)

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Corned Beef In Beer

The best Corned Beef I've ever made was in the Crockpot. (You can substitute water for beer, but the flavor won't be the same)

3-4 lbs corned beef briskets
6 medium potatoes, peeled and quartered
2 medium onions, peeled and quartered
1 cup thinly sliced carrot
1 bay leaf (or two small ones)
1 cup beer

One small cabbage, cut in wedges
Place potatoes, onions, carrots, and bay leaf in crockpot.
Trim excess fat from brisket; put meat on top of veggies.
Place cabbage wedges on top of meat. Pour beer over all.
Cover and cook on LOW heat setting 9-11 hours.
Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
Serve with vegetables.

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Corned Beef & Cabbage

2 (3 pound) or more corned beef briskets (if you buy the
already-seasoned type, do not add the next 3 ingredients)
1/2 cup chopped onion
2 cloves garlic
2 bay leaves
1 head cabbage, cut into wedges
3 cubed potatoes
3 sliced carrots

Place corned beef in crockpot. Barely cover with water. Add onion, garlic and bay leaves (if needed). Cover and cook on LOW for 10 to 12 hours.

Use one brisket for dinner. Save the other brisket to make Reuben Sandwiches.

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7 Up Chicken I

After cooking it for 3 hours, I took out the chicken and placed it in a serving dish, then took the sauce and added cornstarch to make it thicker. The sauce was then used to pour over the chicken or the rice.

4 boneless skinless chicken breasts, large (I cut them each in half)
1 cup brown sugar
2/3 cup vinegar
1/4 cup Sprite (or any lemon-lime pop)
3-4 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon pepper

Place chicken in crockpot.
Mix all remaining ingredients and pour over chicken.
Cook on high for 3 hours (up to 3 1/2 hours).
Works great over cooked rice.
Enjoy!

6 SERVINGS 60 CARBS

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Au Gratin Potatoes

These are absolutely delicious.

1/4 lb diced cooked bacon
2 medium thinly sliced onions
4 medium thinly sliced potatoes
1/2 lb shredded cheddar cheese
salt and pepper
butter

Line a crockpot with aluminum foil, leaving enough to over lap potatoes when finished. Layer half of the bacon, onions, potatoes and cheese in crockpot. Season with salt and pepper and a dot of butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil.
Cover and cook on LOW setting for 8 to 9 hours

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Better Than Arby's Roast Beef

1 (3 to 4 pound) roast
1/2 cup water
1/2 cup firmly packed brown sugar
1 envelope onion soup mix
1 onion, chopped
1/2 teaspoon garlic powder, or to taste
Salt and pepper to taste

Place roast in crockpot. Stir remaining ingredients together and pour over roast. Cook on LOW all night.

The next morning stir together. Remove any membrane or fat if desired. Stir well again. Let simmer on LOW until noon or evening.
Serve on buns.Leftovers freeze beautifully.

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Chicken Pot Pie in the Crock

Take 3-4 boneless skinless chicken breasts (depending on how much you want)
2-3 cans of cream of chicken soup (depending on how much you want)
1 cup of milk
4 medium potatoes
1 bag or box of frozen peas and carrots
1 small onion diced
sage, oregano, basil, parsley, paprika, ground pepper
2 pkgs of Pillsbury Cresent rolls

In a crock add Chicken breast, soup, milk, potatoes, onion and all spices. Cook on low for about 6 hrs stir in a bag of carrots and peas to the crockpot; cook for about 10 minutes. Transfer to a pie plate or something similar. Unroll Cresent rolls and place on top of the pie You do not need to make it pretty either. Just cover the top with the dough. Cook for 10-15 minutes in the oven. Follow heating instructions on cresent roll pkg.

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Family Favorite Meatloaf

Found this recipe many years ago in my very first Crockery Cookery Cookbook. If you like meatloaf either hot or for cold sandwiches this has a real nice flavor especially with sweet sauce on the top!

2 beaten eggs
3/4 cup milk
2/3 cup fine dry breadcrumbs
2 tablespoons grated onions
1 teaspoon salt
1/2 teaspoon ground sage
1 1/2 lbs lean ground beef

Sauce:
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg

Combine eggs with milk, bread crumbs,onion,salt,and sage,and meat. Mix well and shape into a 9x5 inch rectangle or oval. Carefully place into slow cooker pot.
Cook on low for about 6-7 hrs. Combine sauce ingredients and pour over meat loaf and cook on high for about 15 minutes.

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Pineapple Pork Tenderloin

This is the tastiest roast I've ever made! I found the recipe on southernfood.about.com

3 lbs pork tenderloin, trimmed
16 ounces crushed pineapple (fresh or canned)
1 green pepper, chopped
3/4 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons light soy sauce
1/2 clove garlic, minced
1/4 teaspoon basil
1-1/2 tablespoons cornstarch
salt and pepper

Trim the tenderloin. Place tenderloin in crockpot.
Season with salt and pepper. Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil. Pour over tenderloin. Cover and cook on low for six hours. Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers. Cook on low for another two hours. Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
Return the roast, peppers and pineapple to the crockpot.
Skim as much fat as possible from the reserve liquid, and add water until there's 1-1/2 cups.
Stir the cornstarch into the remaining 1/2 cup of pineapple juice. Add this mixture to the reserve liquid and cook until thickened.
Pour over roast. Serve with rice or noodles

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