Crockpot Recipes

Slow Cooked Cuban Flank Steak and Rice

If you're looking for an exceptionally flavorful slow cooked Cuban flank steak recipe, I think you'll love this one. Although this version is served over rice, you could substitute with quinoa or pile the meat and veggies onto Cuban bread and make a sandwich.

While this slow cooked Cuban flank steak is perfect for dinner, it's also ideal for pitch-ins and parties. It's super easy to make and requires zero pre-cooking, other than the rice. All you have to do is place everything in the slow cooker and enjoy all the goodness later in the day.


Slow Cooked Cuban Flank Steak and Rice
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Serves: 4
Prep Time: 15 minutes
Cook Time: 6-8 hours


1 small white Onion, thinly sliced
1/2 Red Bell Pepper, sliced in ½" strips
1/2 Green Bell Pepper, sliced in ½" strips
2 large cloves Garlic, minced
1 pound Flank Steak, sliced in ½" strips
2 teaspoons ground Chili powder
1 teaspoon ground Oregano
1 teaspoon Sea Salt
1 Lime, juice only
1 cup organic Beef Broth
1 (15 ounce) can organic Black Beans, drained and rinsed


1. Lightly grease slow cooker with oil, butter, or cooking spray,
2. Place onions, peppers, and garlic on bottom of slow cooker.
3. Add sliced beef.
4. In a small bowl, combine chili powder, cumin, oregano, and salt. Mix together and sprinkle over meat.
5. Squeeze juice from lime and drizzle over meat. Add beef broth.
6. Cover and cook over low for 6-8 hours.
7. Remove beef and transfer to cutting board. Shred beef using two forks and return to slow cooker. Add black beans. Turn heat to high and begin preparing rice.
8. Cook rice according to package directions.  When done, scoop onto plate and add flank steak, veggies, and stock.

Incredibly Flavorful Slow Cooked Chicken Tortilla Soup

Years ago, I had the most scrumptious chicken tortilla soup on the planet. It was made by a sous chef at a private country club where I worked as a line cook/prep chef. This soup had a rich broth that erupted into a smoky-sweet heat at the back of the throat from the jalapeno and poblano peppers.

Chef Grady's chicken tortilla soup had a flavor unmatched by any other. He never relinquished the recipe and I spent years trying to recreate it. Nearly a decade later, I believe I've finally mastered the flavor profile.

Although there are quite a few ingredients this soup is pretty easy to make. It takes about 30 minutes to put together and can be cooked in a slow cooker or on the stovetop. I like to add homemade tortilla strips, but this soup can also be served with tortilla chips, rolls, bread and butter, or bread and dipping oil. It's also amazing all by itself!

I'm excited to share this chicken tortilla soup recipe with you and hope that you and your family and friends enjoy it as much as we do. From my house to yours!


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Servings: (4) 8-ounce bowls
Prep Time: 30 minutes
Cook Time: 3 to 4 hours



1 pound boneless skinless Chicken Breasts, cooked and diced
2 Tablespoons Extra Virgin Olive Oil
1 small Red Onion, diced
2 medium Jalapeno peppers, diced, seeds removed
1 large Poblano pepper, roasted and diced with seeds
3 large cloves Garlic, minced
1 Tablespoon ground Cumin
2 teaspoons Chili Powder
2 teaspoons Sea Salt
8 cups homemade Chicken Broth, or store bought organic broth
2 (15 ounce) cans Black Beans, drained and rinsed
3 large Tomatoes, diced
2 Limes, juice only
4 ounces shredded Cheddar Cheese
1/4 cup fresh Cilantro, chopped
1 Tablespoon Extra Virgin Olive Oil
2 (10-inch) Flour Tortillas, cut into 1/2-inch strips


1. Set stove burner to medium heat and add oil to skillet. Sauté chicken until meat is thoroughly cooked; about 6 to 8 minutes. 

2. While chicken is cooking, roast Poblano pepper either on a gas stovetop burner or under the broiler. The pepper skin needs to be charred until it's very dark and almost blackened. Place cooked pepper on a plate and let cool, then dice.

3. Remove chicken from skillet and set aside. Add onion and jalapeno to skillet and cook until soft; about 5 minutes.

4. Place chicken, peppers, and onion into slow cooker. Add chili powder, cumin, and salt and mix well.

5. Pour in chicken stock and add black beans, tomatoes, and lime juice. Mix ingredients together. Cook on high setting for one hour, than reduce to low setting for 3-4 hours.

6. Prepare tortilla strips about 15 minutes prior to serving. Preheat oven to 425 degrees Fahrenheit. Place tortillas on top of one another and slice in half. Cut crosswise into ½-inch strips and place on a rimmed baking sheet. Toss with 1 tablespoon extra virgin olive oil and season with sea salt and ground black pepper. Spread in a single layer and bake until light golden brown; turning halfway through. Total bake time is 8 to 10 minutes. Let cool.

7. Ladle soup into bowls and top with 1 ounce shredded Cheddar cheese, a sprinkling of fresh Cilantro, and baked tortilla strips.


Thanksgiving Menu Ideas, Recipes, Cooking Tips and How-To Video Resources

Tired of the same ole' Thanksgiving menu? Ready to venture out and try new and exciting recipes? In need of cooking tips or searching for how-to videos that provide step-by-step cooking instructions? If so, you'll love the following Thanksgiving menu ideas and cooking resources!

For years, our family Thanksgiving menu consisted of roasted turkey, mashed potatoes with gravy, noodles, the infamous green bean casserole, freshly baked rolls along with at least one pumpkin pie and one pecan pie.

This year we are joining friends for a Thanksgiving feast and I have been searching for unique dessert and side dish recipes. The following holiday cooking resources have helped me locate a variety of delicious, nutritious and healthy recipes. My biggest problem now is deciding which ones to prepare! I hope these resources help you locate recipes to complement and enhance your Thanksgiving meal!

Thanksgiving Menu Ideas, Recipes, Cooking Tips and How-To Video Resources

Every Day with Rachel Ray
– Rachel Ray is infamous for creating recipes suited for home cooks who don't have a lot of time to spend in the kitchen. Her website is packed with recipes for all occasions and includes a special section devoted to Thanksgiving.

At Every Day with Rachel Ray you'll find recipes for starters, sides, turkey, stuffing, soups, desserts and drinks. How-to videos are available and include: How to prep a turkey for roasting; how to carve a turkey; how to make stuffing; how to make gravy; how to make easy mashed potatoes; how to make an easy lattice pie; and much more! – Here you will discover a vast database of recipes for every occasion. From breakfast, lunch and dinner to party planning and holiday fare, is a one-stop resource for recipes, cooking tips, kitchen gadgets and more!

Click on the Holidays and Parties link to locate complete menu planners or individual recipes. Wow your guests with unique pumpkin recipes such as Pumpkin Maple Crème Brulée, Pumpkin Walnut Cake or Pumpkin Gingersnap Cheesecake. Go beyond traditional Thanksgiving casserole dishes by whipping up Pear and Red Onion Gratin, Whipped Sweet Potato Bake, or Canadian Bacon, Potato and Swiss Chard Gratin.

Campbell's Kitchen – Manufacturer of America's favorite soups, Campbell's Kitchen provides 115 holiday recipes certain to please even the pickiest eaters. From Skinny Mashed Potatoes to Sausage Walnut Stuffing and Herb Roasted Turkey to Brie en Croute, Cambell's Kitchen offers affordable and easy-to-prepare recipes practically guaranteed to make your Thanksgiving feast memorable.

Be certain to download Campbell's Kitchen Free Holiday Planner which includes all the recipes you'll need for the holidays and the leftovers to follow!

Eat Better America – Locating healthy holiday recipes can be challenging, but Eat Better America provides a vast assortment of great tasting, nutritious recipes that are low in calories while bursting with flavor.

Indulge in French classics such as Turkey Ratatouille or Italian favorites such as Turkey and Spinach Manicotti. Savor the intoxicating flavors of Thyme-Roasted Turkey Breast or save time by preparing the Slow Cooker Turkey Breast Stuffed with Rice.

Eat Better America recipe selections include: breakfast and brunch, appetizers and snacks, dinner, sides, breads, desserts and drinks. Take a moment to subscribe to their newsletter and receive diet, nutrition and fitness tips; discover simple ways to eat healthy; and obtain a variety of money saving coupons.


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Gourmet Sweet and Tart BBQ Country-style Spare Ribs Recipe

I'm excited to share this gourmet BBQ Country Spare Ribs recipe with you. What began as an experiment turned out to be the best barbeque sauce I've ever tasted. The leftovers yield tastebud-exploding pulled pork BBQ that will leave you begging for more!

Country-style ribs aren't actually ribs. They are pork chops cut from the front of the loin near the shoulder. The attached bone is usually the shoulder blade. Country style ribs are meatier, yet less fatty than other rib cuts.

Packaged country-style ribs typically contain various sizes and thicknesses, making it difficult to cook to an even level of doneness. For this reason it is best to cook spare ribs in the slow cooker. Doing so will yield fall-off-the-bone meat infused with flavor.

The Sweet and Tart BBQ County Spare Ribs were served with homemade garlic, green onion, parmesan mashed potatoes; green beans with Canadian bacon; and Jalapeno corn muffins.

Keep an eye out at the grocery store and stock up on country-style spare ribs. These ribs generally sell for $3 to $4 per pound. Our grocer recently had them on sale for $1.99 pound. We purchased a 5-pound package and divided it in half. The entire meal cost less than $10 for two.

Gourmet Sweet and Tart BBQ Country-style Spare Ribs Recipe

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Serves: 2
Prep Time: 20 minutes
Cook Time: 6 hours


2-1/2 to 3 pounds Country-style Spare Ribs
1 Tablespoon Vegetable Oil
1 onion, quartered and sliced into 1/4-inch strips


1/3 cup Tamari Sauce (can substitute with Soy Sauce)
1/2 cup bottled Ketchup
1 Tablespoon prepared Mustard
2 Tablespoons Balsamic Vinegar
3 Tablespoons Brown Sugar
2 cloves Garlic, minced
1 teaspoon Celery Seed
Dash of salt and freshly ground black pepper (optional)

Cooking Directions:

  1. Trim excess fat from ribs.
  2. In a 12-inch round skillet, heat vegetable oil over medium-high heat until it begins to evaporate from the pan.
  3. Carefully add ribs and sear for 3 minutes per side.
  4. Transfer to slow cooker Crockpot.
  5. Place onion slices on top of ribs.
  6. Mix sauce ingredient together and pour over onions and ribs.
  7. Cover and cook over high heat for one hour.
  8. Reduce heat to medium and cook for one hour.
  9. Reduce heat to low and cook for four hours.
  10. Transfer to serving dish or individual plates and serve immediately.


The Ultimate Beef Crockpot Recipe

'Tis the season for breaking out the Crock-Pot Slow Cooker! There's nothing better than the aromas that fill your house as your fork-tender meal is cooking. Today I'd like to share the Ultimate Beef Crockpot Recipe which I created for my family last weekend.

Before I share the Ultimate Beef Crockpot Recipe, allow me to explain how it came about. On October 22, I underwent oral surgery for complete dental restoration. I had been living off nutrition shakes and soup. My dentist told me I would need to stay on a liquid and soft food diet for several weeks while my gums healed.

After a week, I could barely stand the thought of downing one more drink or bowl of soup or plate of mashed potatoes. Then it hit me... Bring out the Crock-Pot!! I had been craving beef, which is odd since I don't eat much red meat. I'm assuming my body needed the protein to help me through the healing process.

I gathered my favorite ingredients and began adding items to the Crock-Pot I inherited from my mom, the Cooking Queen. She cooked up some seriously good food and I was in need of something with substance. I'm certain she would have loved this recipe and it has offically been added to my family's list of all-time favorites. I hope you enjoy it as much as we do!


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Serves 6 Cook Time: 4 to 6 hours


1-1/2 pounds Sirloin Tip Side Steak, cut in strips
1 Tablespoon Olive Oil
1 teaspoon Black Pepper, coarsely ground
1 Onion (yellow or white), sliced into rings
2 medium Carrots, sliced diagonally
4 medium Potatoes
1 green Bell Pepper
4 cloves Garlic, chopped
2 Jalapeno Peppers, minced
2 Tablespoons Dale's Seasoning (or Worcestershire Sauce)
1 Tablespoon Stubb's Moppin' Sauce (or BBQ Sauce)
1 14.5-ounce can Diced Tomatoes
1 10-1/2-ounce can Campbell's French Onion Soup, plus 2 soup cans Water


  1. Slice sirloin tip side steak into 2-inch strips
  2. Add olive oil to 10-inch skillet and heat to medium.
  3. Sprinkle both sides of meat with coarsely ground black pepper and press pepper into meat with the palm of your hand.
  4. Carefully add meat to skillet and lightly brown on both sides. Remove from skillet and place on plate lined with paper towel to absorb excess oil.
  5. Slice onion into 1-inch thick rings. Separate rings and place on bottom of Crock-Pot.
  6. Slice carrots diagonally into 1-inch chunks and add to Crock-Pot.
  7. Cut potatoes into large chunks. I prefer to leave the skin on, but you can remove it if desired.
  8. Cut green bell peppers into rings or large chunks.
  9. Chop garlic and toss in with the rest of the veggies.
  10. Slice jalapeno peppers in half and remove seeds. Mince and add to the Crockpot.
  11. Mix the Dale's Seasoning (or Worcestershire Sauce) and Stubb's Moppin' Sauce (or BBQ) together in a small bowl. Using a pastry brush, brush the sirloin steak with the sauce.
  12. Place seasoned meat on top of veggies.
  13. Drain diced tomatoes and place on top of the meat.
  14. Pour French Onion Soup and 2 soup cans of water over the meat and vegetables.
  15. Turn the Crock-Pot on high for 30 minutes, then lower setting to medium or medium-low.
  16. Cook for 4 to 6 hours.
  17. Ladle into soup bowls and serve with a French Baguette or warm bread with butter or dipping oil.



Sweet and Sassy Crockpot Chicken

Crockpot Caramel Apples

Crockpot Beef Roast with Burgundy Wine Gravy

Sweet and Sassy Crockpot Chicken Recipe

The following Sweet and Sassy Crockpot Chicken recipe is the most amazing dish I have ever tasted. The flavors are a cross between Bourbon Chicken and Sweet and Sour Chicken. This recipe is super easy to adapt. While it calls for a whole cut-up chicken, you can also use either bone-in or boneless chicken breasts, but will need to adjust the cooking time.

Before you start cooking Sweet and Sassy Crockpot Chicken, allow me to share a few tips with you.

  • If you use chicken breasts, reduce the amount of brown sugar to between 1/2 and 3/4 cup.
  • Reduce the cooking time by 75 percent by using breast meat cut into chunks. This method only requires a 2 hour cooking time over low heat.
  • Last, but not least, you can also cook this recipe on the stovetop by using boneless chicken breasts cut into strips or chunks.


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Serves 8
Prep Time: 10 minutes
Cook Time: 6-8 hours crockpot; 45 minutes stovetop


1 whole Chicken, cut-up
1 cup Brown Sugar, packed
2/3 cup Red Wine Vinegar
1/4 cup Lemon-Lime soda
4 Garlic cloves, minced
2 Tablespoons Soy Sauce
1 teaspoon Black Pepper, freshly ground
2-3 Green Onions, sliced, optional


  1. Wash and pat dry chicken. Place in Crockpot.
  2. In small bowl, mix together remaining ingredients and pour over chicken.
  3. Turn heat to low and cook chicken for 6 to 8 hours.
  4. Carefully remove from Crockpot using large tongs.
  5. Transfer pieces to serving bowl. Top with fresh green onions if desired and serve immediately.

This chicken tastes heavenly when served over rice or noodles. Add a fresh salad and hot dinner rolls for a satisfying meal on a cold winter night.

The Dorm Room Diner Crockpot Recipes

Since we've been sharing Crockpot recipes this past week, I wanted to let you know about a place where you can get all the Crockpot recipes you could ever want. Over at The Dorm Room Diner, you'll find a phenomenal bargain -- The Dorm Room Diner Crockpot recipes in digital format for less than $20. You can download them instantly and start cooking today!

The Dorm Room Diner Crockpot Recipes provides a solution for those who have a hectic lifestyle. And, who doesn't these days? All you have to do is prep your ingredients the night before. The next morning, get up 10 minutes early and pop everything into your Crockpot. When you come home from work, your house will smell divine and dinner will be ready. Now, that's almost as good as having a private chef isn't it?

Crockpots can be used to cook soups, stews, casseroles, meats, poultry, fish, seafood and even desserts. With The Dorm Room Diner Crockpot Recipes you'll never be bored with the same ole' weekly meal routine. You could try something new for more than a year and never eat the same thing twice.

But wait, that's not all... (sorry, I couldn't resist!)

The author of this cookbook is a generous soul. When you order The Dorm Room Diner Crockpot Recipes ebook, you'll also receive 3 free gifts including: Arnold Bennett’s Classic Book, “How To Live On 24 Hours A Day”, The "Cooking What's Left" Crockpot Cookbook, and The “10 Ways to Make Money In College” eBook. Now that's what I call a great deal!

If you love Crockpot cooking, you'll want to invest in this amazing collection of Crockpot Recipes. Just click on this link to order your copy of The Dorm Room Diner Crockpot Recipes TODAY!

Unusual Crockpot Recipe: Caramel Apples

My friend, Jo, shared an interesting Crockpot recipe with me the other day. It's really quite ingenious and I wish I would have thought of it a few months ago. You see, it's a Crockpot recipe for Caramel apples! I made four dozen caramel apples for Halloween. This technique could have saved me a LOT of time.

If you've ever made caramel apples, you know they can be kind of a pain. You have to be somewhat careful while melting the caramel. It's easy to burn and it's easy to keep too cool, which in turns make it setup, then it's hard to get it to adhere to the apple. I usually break out the double-boiler, but even still it's hard to control the proper temperature to sustain the smooth consistency required for coating apples. That's where the Crockpot comes in! It keeps it at the same temperature for a long period of time.

The following caramel apple recipe is so simple, you're going to love it! And, clean-up is a snap too. As you probably already know, the Crockpot is one of the easiest things to clean. Baked on food just slides right off. I love it!

Anyhoo, I digress. Let's get down to business. Here is the Crockpot Caramel Apples recipe...


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Serves 8
Prep Time: 5 minutes
Cook Time: 1-1/2 hours

2 (14-ounce) packages Caramels
1/4 cup Water
8 Granny Smith Apples   
8 Popsicle Sticks   

  1. Line a flat baking sheet with waxed paper.
  2. In Crockpot, combine caramels and water; cover.
  3. Turn heat on HIGH and cook caramel mixture for 1-1/2 hours. Stir frequently. When thoroughly melted, reduce heat to LOW.
  4. Insert popsicle stick into the stem end of each apple.
  5. Dip each apple into hot caramel mixture and turn to coat entire surface.
  6. Hold apple above the Crockpot and allow excess caramel to drip into mixture.
  7. Quickly transfer coated apple to waxed paper and allow time to cool.

NOTE: Caramel apples can be stored in the refrigerator for up to one week. However, if you're like me, your caramel apples will never sit in the fridge that long!



Crockpot Beef Pot Roast with Burgundy Wine Gravy Recipe

During the holidays, I went home to visit my family in Indiana. Pretty much everything I know about cooking was taught to me by my mom. She is the Queen of putting together a scrumptious, melt-in-your-mouth meal with her ever-present Crockpot.

When I arrived, the aromatics of mom's Beef Pot Roast filled the air. I could smell it the instant I opened my car door. The moment I crossed the threshold, my salivary glands went into overdrive and I was instantly drawn to the Crockpot sitting on the counter.

As I approached the Crockpot, it took every ounce of energy to not stick a fork in and grab a morsel. Mom informed me I would have to wait one more hour before diving into her famous concoction of beef, onion soup, burgundy wine and mushrooms. The wait was excruciating!

It wasn't easy prying this recipe from mom. But, she's a passionate foodie and with a little persuasion from her favorite daughter (sorry Sis!) she agreed to share her divine recipe with The Cheap Gourmet readers. I am honored to pass along this tried-and-true Crockpot recipe to you and hope that you and your family enjoy it for years to come!

Shop Crock Pot the original slow cooker!


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1-2 cloves Garlic, peeled
Salt and Pepper for seasoning
3 Tablespoons Extra Virgin Olive Oil
2-1/2 to 3 pound Eye-of-Round or Beef Rump Roast
1 packet of dry Onion Soup mix
1/2 cup Water
1 can Mushroom soup mix (my favorite is Campbell's Golden Mushroom)
1/3 cup Burgundy Wine (Merlot or Cabernet are excellent choices)
4 teaspoons Cornstarch
1/4 cup Water
1 (4 ounce) jar sliced Mushrooms, optional


  1. Place roast in a shallow pan and allow to come to room temperature; about 2 hours.
  2. Rub roast with garlic, then season with salt and pepper.
  3. Add olive oil to heavy skillet, turn heat level to high.
  4. Carefully place roast in heated oil and sear* on all sides.
  5. Remove beef from skillet, reduce heat to medium-low and transfer beef roast to crockpot.
  6. Add dry onion soup mix and 1/2 cup water to skillet used for searing and mix well.
  7. Cook soup mixture for 3-5 minutes, stirring frequently.
  8. Add mushroom soup and wine to soup mixture, stir well.
  9. Remove from heat and pour mixture over beef roast in slow cooker. If necessary, add water so liquid covers three-quarters of the roast. Cover.
  10. Cook 6 to 8 hours or until roast is fork tender.**
  11. Remove roast from crockpot, place on plate and cover loosely with foil.
  12. Add cornstarch to 1/4 cup cold water and stir.
  13. Add mixture to liquid in crockpot and cook until thickened; then cook one additional minute.
  14. Add water if necessary for desired consistency.
  15. Add sliced mushrooms, if desired and heat thoroughly.
  16. Transfer mixture to gravy pitcher and serve with beef roast.
  17. Slice beef roast and transfer to serving platter.

*Sear means to brown beef on all sides to lock in juices and create a crisp outer layer.
**Fork tender means the beef will easily fall apart when a fork is inserted, pulling the meat away from the roast.

If desired, add quartered onion chunks, red potatoes and baby carrots. Place in crockpot after adding the soup-wine mixture. Or serve with mashed potatoes and vegetable side dishes.

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