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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.


Cranberry Orange Turkey1/4 cup granulated sugar
2 tbsp cornstarch
3/4 cup orange marmalade
1 cup fresh cranberries, ground or finely chopped
1 small boneless turkey breast, about 3 to 4 lbs
salt and pepper to taste

In small saucepan, blend sugar and cornstarch; stir in marmalade and cranberries. Cook over medium heat, stirring, until mixture is bubbly and slightly thickened. Place turkey breast in slow cooker. Sprinkle all over with salt and pepper. Pour the sauce over turkey. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook 6 to 8 hours longer. An instant-read thermometer should register about 175. Slice turkey and serve with sauce.

Makes 6 to 8 servings.

Turkey Pot Pie3 c. poultry (diced and cooked)
2 cans chicken broth
1/2 t. salt
1/2 t. pepper
1 stalk celery (thinly sliced)
1 onion (chopped)
1 bay leaf
3 c. potatoes (peeled and cubed)
1 pkg. frozen mixed veggies
1 c. milk
1 c. flour
1 t. pepper
1/2 t. salt
1 9-inch refrigerated pie crust

Put everything except flour, milk and pie crust in slow cooker. Cook: Low 8 to 10 hours, or High 4 to 6 hours. Mix flour and milk together. Add flour, and milk mixture gradually. Pour into casserole dish and put pie crust over the top. Cook: regular preheated oven 400 degrees for 15 minutes.

*recipe found on:

Turkey Pie3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1/2 cup chopped onion
1 small bay leaf
3 cups cubed potatoes
1 package frozen mixed vegetables (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust

Combine chicken, chicken broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables in slow cooker. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours.

Remove bay leaf. Heat oven to 375. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into slow cooker. Stir in pepper, poultry seasoning, and salt. Remove the liner from slow cooker base and carefully place 9-inch pie crust over the mixture. Place the crockery inside pre-heated oven and bake (uncovered) for about 15 to 20 minutes, or until browned. If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.

Serves 8.

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