Some of my favorite recipes are from a 40 year old Rival crock-pot cookbook (so beware, these are not low fat or calorie). The recipes listed are for a 3 1/2 quart crock-pot but should be fine for your 4 quart model. Enjoy!
Ham & Scalloped Potatoes
6-8 slices of ham 8-10 medium potatoes, peeled and thinly sliced 2 onions, peeled and thinly sliced 1 cup grated cheddar cheese 1 10 1/2 oz. can condensed Cream of Celery or Mushroom soup Paprika
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt & pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours (High: 4 hours). -----------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Chicken Parisienne
6 medium chicken breasts Salt and Pepper Paprika 1/2 cup dry white wine (optional) 1 10 1/2 oz. can condensed Cream of Mushroom soup 1 4 oz. can sliced mushrooms, drained (1/2 cup) 1 cup sour cream mixed with 1/2 cup flour
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in crock-pot.
Mix wine, soup and mushrooms until well combined. Mix in sour cream/flour mixture NOW if you will be cooking on low. Pour over chicken breasts in crock-pot. Sprinkle with paprika. Cover and cook on low for 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours with sour cream added during last 30 minutes.) Serve sauce over chicken with rice or noodles. ---------------------------------------------------------------------------------------------------------------------------------------------------
Rice 'N Clams
1/4 cup butter or margarine (1/2 stick) 1 small onion, finely chopped 1 stalk celery, finely chopped 1 cup long grain raw rice 2 cups chicken broth 1/2 cup grated parmesan cheese 2/3 cup ripe olives chopped 7 oz. can minced clams with liquid
Place all ingredients in crock-pot. Stir well. Cover and cook on high for hour, then on low 4 to 6 hours.
A Crock-Pot Cooker for Our RV: Recipes Wanted!
in Roadtreking Blog
A blog by Roadtrekingmike
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Some of my favorite recipes are from a 40 year old Rival crock-pot cookbook (so beware, these are not low fat or calorie). The recipes listed are for a 3 1/2 quart crock-pot but should be fine for your 4 quart model. Enjoy!
Ham & Scalloped Potatoes
6-8 slices of ham
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup grated cheddar cheese
1 10 1/2 oz. can condensed Cream of Celery or Mushroom soup
Paprika
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt & pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours (High: 4 hours).
-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Chicken Parisienne
6 medium chicken breasts
Salt and Pepper
Paprika
1/2 cup dry white wine (optional)
1 10 1/2 oz. can condensed Cream of Mushroom soup
1 4 oz. can sliced mushrooms, drained (1/2 cup)
1 cup sour cream mixed with 1/2 cup flour
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in crock-pot.
Mix wine, soup and mushrooms until well combined. Mix in sour cream/flour mixture NOW if you will be cooking on low. Pour over chicken breasts in crock-pot. Sprinkle with paprika. Cover and cook on low for 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours with sour cream added during last 30 minutes.) Serve sauce over chicken with rice or noodles.
---------------------------------------------------------------------------------------------------------------------------------------------------
Rice 'N Clams
1/4 cup butter or margarine (1/2 stick)
1 small onion, finely chopped
1 stalk celery, finely chopped
1 cup long grain raw rice
2 cups chicken broth
1/2 cup grated parmesan cheese
2/3 cup ripe olives chopped
7 oz. can minced clams with liquid
Place all ingredients in crock-pot. Stir well. Cover and cook on high for hour, then on low 4 to 6 hours.