What are 13 things you can cook in crockpot?

1. Beef Stew

Cook on high for 5 hours or low for 10 hours.

Ingredients:

- 2 lbs chuck roast, cut into 1-inch cubes

- 1 tablespoon vegetable oil

- 2 cups chopped onion

- 3 cups beef broth

- 1 cup water

- 1 tablespoon Worcestershire sauce

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/4 cup all-purpose flour

- 1 cup baby carrots

- 1 cup red potatoes, quartered

- 1/2 cup frozen peas

Instructions:

1. Heat oil in a large skillet over medium heat. Add beef cubes and brown on all sides.

2. Transfer beef to a crock pot. Add onion, broth, water, Worcestershire sauce, salt, and pepper. Cover and cook on low for 10 hours or high for 5 hours.

3. In a small bowl, whisk together flour and 1/4 cup water until smooth. Add to the crock pot and stir until sauce has thickened.

4. Add carrots, potatoes, and peas. Cover and cook on low for 30 minutes or until vegetables are tender.

2. Shredded Chicken Tacos

Cook on low for 6-8 hours or high for 3-4 hours.

Ingredients:

- 1 pound boneless skinless chicken breasts

- 1 tablespoon chili powder

- 1 teaspoon ground cumin

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/4 cup chopped onion

- 1/4 cup chopped garlic

- 1 (15 ounce) can black beans, rinsed and drained

- 1 (15 ounce) can corn, drained

- 1 (10 ounce) can diced tomatoes with green chilies, undrained

- 1/4 cup chopped cilantro

- 10 taco shells or corn tortillas

- Shredded cheese, guacamole, sour cream, and salsa, for serving

Instructions:

1. In a large bowl, combine chicken, chili powder, cumin, salt, pepper, onion, and garlic. Stir until chicken is well coated.

2. Transfer chicken to a crock pot. Add black beans, corn, tomatoes, and cilantro. Stir until combined.

3. Cover and cook on low for 6-8 hours or high for 3-4 hours.

4. Shred chicken with a fork. Serve with taco shells or corn tortillas, shredded cheese, guacamole, sour cream, and salsa.

3. Italian Sausage & Peppers

Cook on low for 4-6 hours or high for 2-3 hours.

Ingredients:

- 1 pound Italian sausages

- 1/4 cup olive oil

- 1 large onion, sliced

- 1 red bell pepper, sliced

- 1 green bell pepper, sliced

- 2 (28 ounce) cans crushed tomatoes

- 1/4 cup tomato paste

- 1 tablespoon dried oregano

- 1 teaspoon salt

- 1/2 teaspoon black pepper

Instructions:

1. Heat a large skillet over medium heat. Add olive oil and Italian sausages. Cook until browned on all sides.

2. Transfer sausages to a crock pot. Add onion, red bell pepper, green bell pepper, crushed tomatoes, tomato paste, oregano, salt, and pepper. Stir until combined.

3. Cover and cook on low for 4-6 hours or high for 2-3 hours.

4. Serve over pasta, rice, or mashed potatoes.

4. Barbecue Ribs

Cook on low for 6-8 hours or high for 3-4 hours.

Ingredients:

- 2 racks of pork ribs

- 1 bottle barbecue sauce

- 1 tablespoon brown sugar

- 1 teaspoon salt

- 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Remove the silver skin from the back of the ribs.

3. In a large bowl, combine barbecue sauce, brown sugar, salt, and pepper. Stir until combined.

4. Place ribs in a roasting pan. Brush ribs with barbecue sauce mixture.

5. Cover roasting pan with foil and bake in preheated oven for 1 hour.

6. Reduce oven temperature to 225 degrees F (107 degrees C).

7. Transfer ribs to a crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours.

8. Serve ribs with additional barbecue sauce.

5. Pork Carnitas

Cook on low for 8-10 hours or high for 4-5 hours.

Ingredients:

- 2 pounds pork shoulder, cut into 1-inch cubes

- 1 teaspoon salt

- 1/2 teaspoon ground cumin

- 1/2 teaspoon chili powder

- 1/4 teaspoon garlic powder

- 1/4 teaspoon onion powder

- 1/2 cup orange juice

- 1/4 cup lime juice

- 3 tablespoon olive oil

- 1/4 cup chopped fresh cilantro

Instructions:

1. In a large bowl, combine pork, salt, cumin, chili powder, garlic powder, and onion powder. Stir until pork is well coated.

2. Heat oil in a large skillet over medium heat. Add pork and cook until browned on all sides.

3. Transfer pork to a crock pot. Add orange juice, lime juice, and olive oil. Stir until combined.

4. Cover and cook on low for 8-10 hours or high for 4-5 hours.

5. Skim off any fat from the surface. Shred pork with a fork.

6. Serve carnitas with tortillas, guacamole, sour cream, and salsa.

6. Creamy Chicken Pasta

Cook on low for 4-6 hours or high for 2-3 hours.

Ingredients:

- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces

- 1/2 cup chopped onion

- 1/2 cup chopped green bell pepper

- 1 (10 ounce) can cream of chicken soup

- 1 (10 ounce) can cream of celery soup

- 1/2 cup milk

- 1/2 cup shredded cheddar cheese

- 1/4 cup chopped fresh parsley

- 12 ounces fettuccine pasta, cooked according to package directions

Instructions:

1. In a large bowl, combine chicken, onion, and green bell pepper.

2. In a separate bowl, whisk together cream of chicken soup, cream of celery soup, milk, cheddar cheese, and parsley.

3. Pour soup mixture over chicken and vegetable mixture. Stir until combined.

4. Transfer mixture to a crock pot. Cover and cook on low for 4-6 hours or high for 2-3 hours.

5. Stir in cooked fettuccine pasta. Serve immediately.

7. Slow Cooker Mac and Cheese

Cook on low for 4-6 hours or high for 2-3 hours

Ingredients:

- 1 pound elbow macaroni

- 4 tablespoons butter, divided

- 1/4 cup all purpose flour

- 2 cups milk

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 cups shredded cheddar cheese

- 1 cup shredded mozzarella cheese

- 1/4 cup bread crumbs

- 2 tablespoons chopped fresh parsley

Instructions:

1. Cook elbow macaroni according to package directions. Drain and set aside.

2. In a large pot, melt 2 tablespoons of butter over medium heat. Add flour and whisk until smooth.

3. Gradually whisk in milk. Bring to al boil and cook for 1-2 minutes, or until sauce has thickened. Season with salt and pepper.

4. Remove pot from heat and stir in cheddar cheese, mozzarella cheese, and parsley.

5. Add cooked elbow macaroni to the cheese sauce and stir until combined.

6. Transfer mixture to a greased 9x13 inch baking dish.

7. Melt remaining butter and brush over the top of the mac and cheese.

8. Sprinkle with bread crumbs and parsley.

9. Bake at 350 degrees F for 15-20 minutes, or until the top is golden brown.

8. Salsa Chicken

Cook on low for 4-6 hours or high for 2-3 hours.

Ingredients:

- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

- 1 (16 ounce) jar of your favorite salsa

- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)

- 1/2 cup sour cream

- 1/4 cup chopped fresh cilantro

- 1 avocado, sliced (optional)

- Tortillas, chips, or rice for serving

Instructions:

1. Place the chicken in the slow cooker. Pour the jar of salsa over it and stir to coat the chicken.

2. Cover and cook on low heat for 4-6 hours or on high heat for 2-3 hours.

3. In the meantime, shred the cheese.

4. When the chicken is done cooking, top it with the cheese, sour cream, and cilantro.

5. Stir to combine.

6. Serve the salsa chicken with your favorite toppings and sides