Crockpot Recipes

I'm a crockpot maniac. Last night, H and I were discussing her very delicious veggie soup. She throws in some cooked pasta at the end, but I keep it pure veggie. It's hearty, warm, delicious, filling and loaded with fiber. I've promised various peeps these recipes--here you go. All gluten-free.

Hayley's Crockpot Veggie Soup
1 onion, diced
1-3 cloves of garlic
4 cups of vegetable broth
2 cups of chicken broth
1 1/2 cups of water
1 can of kidney beans, rinsed and drained
1 can of black beans, rinsed and drained
1 12 oz. can of tomato paste
2 tsp of Italian Seasoning
Salt and pepper to taste
(2) 10 oz bags of mixed veggies--I use the one with corn, peas, green beans, lima beans, and carrots
16 oz of Knudsen's 'Very Veggies' juice--can use V-8 instead. I bought the VV @ Whole Foods

Mix together and heat on low for 6-8 hours. Freezes well. Can stir in cooked pasta or meat when serving for a heartier meal.


Brooke's Crockpot Creamed Corn
2 lbs frozen whole kernel corn
12 oz cream cheese cut into cubes (can use low fat)
1 cup milk
1/2 cup butter
2 tsp sugar
1 tsp salt
1/4 tsp pepper

Spread corn over bottom of crock pot. Top with cream cheese cubes. Stir together remaining ingredients in small bowl; pour over corn and creamed cheese.
Cover and cook on high heat setting 2-3 hours.
Stir well before serving. Corn will hold on low heat setting up to 2 hours. Stir occasionally.

Kaari's Spicy Homemade Crockpot Chili
2 lbs lean ground beef
2 large onions, chopped
1 green pepper, chopped
1 TBSP bottled minced garlic, or 1-3 cloves of fresh garlic
2 1/2 cups water
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 28 oz can of chopped tomatoes, drained
1 12 oz can tomato paste
1 10 oz can Rotel--diced tomatoes and green chile peppers, undrained
1 TBSP yellow mustard
1 tsp salt
1 tsp chili powder
1 tsp ground black pepper
1/2 tsp ground cumin
1/2 to 1 tsp cayenne pepper--omit if you don't like spicy

Brown beef, onions, green pepper, and garlic until meat is brown and onions tender. Drain fat.
Combine the rest of the ingredients in a large crockpot (4, 5 or 6 quart) and stir. Cover and cook on low for 8-10 hours, or high for 4-5 hours. Freezes well!

Kaari's Split Pea Soup in the Crockpot
1 lb package of dried green split peas
2 cups diced ham
3 carrots, peeled and sliced

1 onion, diced

3 ribs of celery chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
1 tbsp. seasoned salt
1/2 tsp. fresh pepper
5 1/2 cups hot water

1. Layer ingredients in the crock pot in the order that they’re listed and pour in water. Do not stir ingredients.
2. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft. Remove bay leaf. Serve.

Enjoy! Cite me as inspiration.