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Top Crockpot Recipes

Crockpot History

Crock Pot® is the registered trademark of Rival. However it has become the generic name for all cookers of this type. Crockpots are also called slow cookers. In late 1970, Rival acquired the assets of another company, including an appliance called the 'Beanery'. It was a basic bean cooker. Cooks and chefs started to experiment with this little bean cooker. Soon they discovered that it cooked meat even better than beans...and the Rival Crock Pot® was born.


Chicken Noodle Soup2 cans cream chicken soup
3 cans chicken broth
1 C milk
1 C carrots, chopped
3/4 C celery, chopped
1/2 lb. homeade noodles
1 can chicken or 2 cooked chicken breasts cut into bite sized pieces
1 tsp pepper

Combine soup, broth and milk into large stock pot. Wisk well. Add carrots and celery and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until vegetables are tender. Add chicken, noodles and pepper. Stir and let cook until noodles are tender.

Pasta E Fagoli Soup2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta.

12-14 servings

Low-fat Chicken and Veggie Stew1 medium onion, finely chopped
1 large leek, white part only, cleaned and sliced
1 8-ounce pack sliced mushrooms
8 ounces baby carrots
2 medium red potatoes cut into chunks
1 large stalk of celery, sliced
1 pound boneless, skinless chicken thighs
1 15-ounce can crushed tomatoes
1/2 cup fat-free, low-sodium chicken broth
1 bay leaf
1/2 tsp fresh thyme
1 small sprig rosemary

Coat bottom and sides of a 4-quart slow cooker with nonstick cooking spray. Place vegetables in the pot. Trim chicken thighs of excess fat and cut into pieces. Add chicken to the pot, followed by herbs, crushed tomatoes and chicken broth. Cover and cook on low for 7-9 hours.

*Recipe found on:

Tangy Chicken Stew2 chicken breasts, cut into bite sized pieces
1 can cream of chicken soup
paul newman's lite balsamic vinagrette, 1 soupcan full
1/2 to 1 can of water
2 russet potatoes, cut into bite-sized pieces
4 carrots, cut into bite-sized pieces
1 onioncut into bite-sized pieces

Cook on low all day (minimum of 6 hours). About 30 minutes before serving, open, stir, and add a bit more water if needed.

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