Easy crock pot recipes

Vegetable Chili With Beans

3 cups dry small red beans or pinto beans

2 tablespoons olive oil

1 large onion sliced thinly

4 cloves of garlic minced well

1 bell pepper, coarsely chopped

1/2 cup red unpeeled diced potatoes

1 can (14.5 ounces) diced tomatoes undrained

1 teaspoon chili powder (use more if you wish)

1/2 teaspoon cumin

1/2 cup uncooked brown rice (may use white if you wish)

5 cups water or vegetable broth

salt and pepper to taste

grated cheese for garnish, if desired

Cook beans according to package directions, until tender. Drain. Put beans in slow cooker. In a large skillet over medium-high heat, heat oil or a small amount of liquid; saute onion and garlic until soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker. Add rice and water or broth; cover and cook on LOW for 5 to 7 hours or until chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with shredded cheese if desired.

Bavarian Pot Roast

1 beef pot roast, about 3 to 4 pounds

1 tsp. vegetable oil

1 1/2 tsp. salt

1/8 tsp. pepper

1/2 tsp. ground ginger

3 whole cloves

4 med. apples, cored and quartered (leave skin on)

1 sm. onion, sliced

1/2 c. apple juice or cider

3 tbsp. flour

3 tbsp. water


Trim all excess fat from roast. Lightly rub top of meat with vegetable oil. Sprinkle meat with the salt, pepper and ginger. Insert the whole cloves in meat. Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a LOW for 9 to 12 hours, until tender. Remove the roast and apples to a warm platter when fully cooked. Turn the slow cooker to HIGH. Make a smooth paste with the flour and water and stir the paste into the liquid. Cover and cook until thickened. Pour gravy over roast when serving. Makes about 6 to 8 good sized servings.