Susan Bernier - Crockpot Dump Meals: A Collection Of Crock Pot Recipes For You

Crockpot Dump Meals: A Collection Of Crock Pot Recipes For You

Introduction:

Chapter 1: Crockpot Dump meals - Chicken Recipes

Honey Ginger Chicken

Butter Chicken

Lemon and Garlic Chicken

Crock pot Chicken:

Chapter 2: Crockpot Dump meals - Beef Recipes

Beef Diablo

Sloppy Joes

Pot Roast

Ginger Beef and Vegetables

Chapter 3: Crockpot Dump meals - Turkey Recipes

Sticky Turkey

Slow cooked Turkey Breast

Turkey Pad Thai

Chapter 4: Crockpot Dump meals - Pork Recipes

Tuscan Sausage and White Bean Ragu

Pulled Pork with Caramelized Onions

Pork Chops

Chapter 5: Crockpot Dump meals - Lamb Recipes

Lamb Curry

Slow cooked leg of lamb:

Moroccan Lamb

Slow cooked Lamb Chops

Chapter 6: Crockpot Dump meals - Seafood Recipes

Cajun Shrimp and Rice

Slow Cooker Shrimp and Artichoke Barley Risotto

Shrimp Creole

Slow cooked Tilapia:

Chapter 4: Crockpot Dump meals Vegetarian Recipes

Vegetarian Chili

Vegetable and Chickpea Curry

Broccoli and Cauliflower in Cheese Sauce

Pasta with Eggplant Sauce

Conclusion

B usy with your hectic life schedule? No time to cook? Don't like to spend much time in the kitchen? Tired of frozen or take away or unhealthy junk food? Started having health problems? If most of your answers are " Yes", it is high time you start eating healthy and today. For eating healthy, there is nothing better than fresh home cooked meals. The answer for shortage of time lies in using a Crock-pot or slow cooker.

As the name suggests, slow cooker simmer at low temperatures. Cleaning up is easy too. Crock-pot cooking is ideal for office goers, college kids, and of course for the ones who don't like to spend much time in the kitchen. All you need is a few minutes of preparation and the necessary ingredients in creating a pot of hot piping and tasty meals. If you like cooking and are willing to spend some more time in the kitchen, then browning the meat before adding to the crock-pot gives an awesome result.

I have collated delicious meal recipes for meat, seafood and vegetarian dishes, so you can take your pick. Read the operating instructions before using the crock-pot.

I want to thank you for choosing this book and hope you like the recipes.

Happy cooking!

I ngredients:

• 2 1/4 pounds chicken pieces
• 1 medium onion, chopped
• 1/3 cup chives
• 1 1/2 tablespoons ginger, minced
• 2 1/2 tablespoons honey
• 3 tablespoons sherry
• 1 1/2 tablespoons soy sauce

Method:

1. Place the chicken at the bottom of the crock-pot. Add rest of the ingredients to a bowl, mix well and pour over the chicken.
2. Cover and cook on Low for 6-8 hours or High for 3-4 hours.

I ngredients:

• 2 pounds chicken breast, skinless, boneless, cut into bite sized pieces
• 1 large onion, finely chopped
• 2 cans (6 ounce each) tomato paste
• 2 cans (14 ounce each) coconut milk
• 4 tablespoons butter
• 2 tablespoons ginger, grated
• 6 cloves garlic, minced
• 2 teaspoons curry powder
• 3 tablespoons curry paste
• 1 teaspoon garam masala (Indian spice blend)
• 2 teaspoons cayenne pepper or to taste
• 1 teaspoon turmeric powder
• 1 teaspoon salt or to taste
• 1 cup Greek yogurt
• 1/2 cup heavy cream
• Cooking spray
• Hot rice or Naan bread to serve
• 2 tablespoons fresh cilantro, chopped

Method:

1. Mix together in a bowl, yogurt, cream, coconut milk, tomato paste, ginger, garlic, turmeric, and cayenne pepper, curry power, garam masala, salt and curry paste.
2. Place onions at the bottom of the crock-pot. Place the chicken pieces over it. Pour the yogurt mixture over it. Top with butter.
3. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. Stir in between a couple of times in between if possible.
4. Taste and adjust the seasoning if necessary. Garnish with cilantro.
5. Serve with naan bread or hot steamed rice.

I ngredients:

• 1 1/2 pounds chicken
• 8 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/3 cup lemon juice
• 1/3 cup olive oil
• 1/2 teaspoon pepper powder
• 1/2 teaspoon salt or to taste

Method:

1. Add all the ingredients to the crock-pot. Mix well.
2. Cover and cook on Low for 4 - 6 hours or on High for 2-3 hours.

I ngredients:

• 1 small whole chicken, cleaned, pat dried
• 1 carrot, peeled, cut into pieces
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 4 cloves garlic, peeled
• 1 tablespoon herbes de Provence
• Salt to taste
• Black pepper powder to taste
• Juice of a lemon

Method:

1. Stuff the chicken with garlic.
2. Sprinkle the chicken all over with salt, pepper and herbes de Provence.
3. Place the vegetables at the bottom of the crock-pot.
4. Place the chicken over the vegetables.
5. Cover and cook on Low for 6-8 hours or on high for 3-4 hours.
6. Sprinkle lemon juice and serve hot.

I ngredients:

• 2 pounds pot roast, boneless, trimmed of fat
• 1 medium onion, sliced
• 2 medium potatoes, peeled, sliced
• 1/2 teaspoon sugar
• 1 tablespoon flour
• 1/2 teaspoon vinegar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons prepared mustard
• 2 teaspoons chili sauce or to taste

Method:

1. Place the potatoes and onion at the bottom of the crock-pot. Place the roast over it.
2. Mix together in a bowl, rest of the ingredients. Pour it on top of the roast.
3. Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

I ngredients:

• 2 1/4 pounds ground beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 teaspoons Worcestershire sauce
• 3/4 cup chili sauce or to taste
• 1 1/2 cans (14 ounce each) tomato sauce
• 1/2 cup water
• 1 1/2 tablespoon brown sugar
• 3 teaspoons lemon juice
• 3 teaspoons chili powder or to taste
• 2 teaspoon dry mustard
• Buns, slit into 2 horizontally, to serve

Method:

1. Place a nonstick skillet over medium heat. Add beef and cook until brown. Transfer into the crock-pot.
2. Cover and cook on Low for 2-3 hours or on High for 1 hour.
3. Serve over buns.

I ngredients:

• 1 1/2 pounds chuck roast
• 1 large onion, chopped
• 1 teaspoon garlic, minced
• 8 ounces stewed tomatoes
• 1 tablespoon oil
• 1/2 tablespoon Worcestershire sauce
• Flour as required
• 1 teaspoon pepper powder or to taste
• 1 teaspoon salt or to taste
• 4 ounces water

Method:

1. Sprinkle salt and pepper over the roast. Place some flour in a plate and place the roast in it. Turn it all around so that it is well coated with the flour.