Crocktober Fest!

Murphy Sam and Jodi’s Crocktober Fest!  Make one of these meals on Halloween morning and dinner is ready when you get home – so you can worry about helping your ghouls and ghosts with their costumes and getting them to eat some dinner before all the candy gets eaten!

Sam’s Beef and Broccoli 
1 pound boneless beef chuck roast, sliced into thin strips
2 cups beef broth/bouillon
1 cup soy sauce
2/3 cup brown sugar or honey
2 tablespoons sesame oil
6 garlic cloves, minced
4 tablespoons cornstarch
4 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
1 can tiny corn
1 can oriental straw mushrooms
Hot cooked rice (brown or white!)

Place beef in a crock pot. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture. Boil until your desired consistency is reached). Add broccoli, corn and mushrooms to the crock pot. Stir to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken). Serve over hot cooked rice.

Bacon Cheeseburger Soup
32oz bag frozen shredded hash browns
1 lb hamburger, cooked
1/2 lb bacon, cooked and chopped
2 lb Velveeta cheese
32 oz chicken broth
1 tsp pepper
2 Tbsp dried minced onion flakes
1 tsp garlic powder
2 tsp Worcestershire sauce

Combine all ingredients in 6-quart slow cooker. Cook on low for 8-10 hours. Serve with cheddar cheese and bacon, if desired.

This recipe is from Plain Chicken.

Producer Emilie’s Crock Pot Lasagna
1 lb ground beef
1 jar (regular size) spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pkg (2 cups) Italian cheeses
1 egg
1 box frozen spinach, thawed and drained (I put in strainer and pressed the water out of it)
1 container (reg size) fresh mushrooms
lasagna noodles

Brown and season meat in large skillet; drain.  Put back in pan and add spaghetti sauce and water.  Keep warm.  In a bowl, mix ricotta, 1 1/2 cups of Italian cheese, spinach and egg.  I seasoned this cheese mixture b/c ricotta can taste bland to me.  I used some salt, pepper and garlic powder (I used these three to also season the meat).  Spray slow cooker with non-stick spray.  Spoon 1 cup meat sauce into slow cooker (just want to make sure the bottom of slow cooker is covered); top with layers of the noodles (broken to fit) and HALF of the cheese mixture.  Cover with sliced mushrooms and 2 cups meat sauce.  Top with remaining noodles (broken to fit), the last half of cheese mixture and meat sauce.  Cover with lid.

Cook on low 3-4 hours.  I have a large crock pot, so mine only need 3 hours and then I just kept it warm till we were ready to eat.  Sprinkle with remaining cheese; let stand, covered 10 min or until melted.

Sam’s Spare Ribs in crock pot
3/4 – 1 cup vinegar
1/2 cup ketchup
2 tablespoons Worcestershire
1 clove garlic, minced
1 teaspoon, ground mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
2 lbs spare ribs
1 tablespoon oil

Lightly brown ribs in oil in a skillet.  Transfer to crock pot. Mix sauce and pour over ribs. Cook on low 6 to 8 hours.  Serve with mashed potatoes.

Producer Emilie’s Crock Pot Bufflo Chicken Wraps/Sandwiches
3 lbs of frozen chicken breasts, boneless
1 packet of ranch dressing powder
1 bottle Franks buffalo hot sauce
4 oz cream cheese

Put chicken in crock pot.  Pour hot sauce on top of chicken and follow with ranch packet.  Cook on low for 6 hours.  At the end of six hours, shred the chicken with a fork in the crock pot and cut the cream cheese into small cubes and put into crock pot.  Give it a quick stir and let it cook for another 30-45 minutes.  I served these in a tortilla wrap with melted cheese, sauteed onions and mushrooms and a little bit of ranch dressing.  YUM!

Pesto Chicken Sandwiches
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves
1 large onion, thinly sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 – 14 1/2 ounce can diced tomatoes, undrained
2 tablespoons red wine vinegar
1 medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 large red, yellow, and/or green sweet pepper, cut into strips
1/ cup mayonnaise or salad dressing
2 tablespoons pesto
1 – 12 inch loaf ciabatta bread, cut in half horizontally
Fresh basil leaves

In a small bowl combine Italian seasoning, salt, and black pepper. Sprinkle mixture evenly over all sides of chicken; rub into chicken with your fingers. Place chicken in a 3-1/2- or 4-quart slow cooker. Add onion, mushrooms, and garlic. In a bowl combine tomatoes and vinegar; pour over chicken mixture in cooker. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini and sweet pepper. Cover and cook on high-heat setting for 30 minutes more. Meanwhile, in a small bowl combine mayonnaise and pesto. Spread pesto mixture evenly over cut sides of bread. Transfer chicken to a cutting board. Using a slotted spoon, spoon vegetable mixture onto bread bottom. Discard cooking juices. Thinly slice chicken. Arrange chicken slices over vegetables. Add basil and bread top. Cut loaf into 6 or 8 serving-size portions.

This recipe is from

The North family’s Beef Stew
1 1/2 lbs. stew meat
1/2 pkg. dry onion soup mix
1 tsp. horseradish
1 can mushroom gravy
1 cup tomato juice

Add meat, gravy, tomato juice, soup mix and horseradish to crock pot. Cook on high for 1 hour and turn to low for 6 more hours. Serve with mashed potatoes or rice.

Slow Cooker Ham and White Beans
1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste

Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.
This recipe is from Plain Chicken.

Slow Cooker Cream Cheese Chicken Chili
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

This recipe is from Plain Chicken.

Jodi’s Crock Pot breakfast casserole (Breakfast for dinner ON Halloween?!  What could be better??)
1 bag frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 roll sausage (orginal, hot, maple..whatever your family likes!)
salt and pepper
1 large bag cheddar cheese, shredded

Spray crock pot with non stick spray and evenly spread hash browns at the bottom.  Crack 12 large eggs in a bowl and whisk.  Add the milk.  Sprinkle in ground mustard.  Add plenty of salt and pepper.  Mix well and set aside.  Cook the sausage on medium to medium high heat, drain and set aside. Add sausage on top of hash browns in crock pot. Cover sausage with cheddar cheese.  As much or as little as you like.  Mix up the hash browns, sausage and cheese.  Pour the egg mixture over everything in the crock pot.  Using a wood spoon, even everything out. Turn the crock pot on low for 8-10 hours.

Some extras you can add – diced chiles, salsa (on top when serving), diced green onions.

Crock Pot Creamy Southwestern Chicken Nachos
1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 (16 oz) jar salsa (at least medium flavor to help season)
1 (8 oz) package of cream cheese
tortilla chips
any other additional toppings your family likes such as olives, avocado, green onions, sliced jalapenos etc

Pour bag of frozen corn in bottom of crock pot (Can corn can be used in place of frozen.  Just drain it and put the chicken in first followed by the corn.).  Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of salsa.  Cook on high for 1 hour, and then on low for 4 hours.  Shred chicken with forks and mix in cream cheese until melted and creamy. Serve with tortilla chips and add toppings to individual servings.

This recipe is from 

Mrs. Judy’s Crock Pot Candy
1 – 16 oz. jar unsalted roasted peanuts
1 – 16 oz. jar salted dry roasted peanuts
1 – 12 oz pkg semi-sweet choc.chips
1 – 4oz bar German choc (broken up)
3 lbs or 2 planks choc bark

Put ingredients into a 4 or 5 quart crock pot in the order listed. Cover and cook on low for 3 hrs. Do not remove lid. Turn off and cool slightly. Mix thoroughly and drop by teaspoons onto parchment paper. Let cool thoroughly. Makes about 170 pieces.

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