"A career at home, cleaning, exercising, taking care of the kids AND cooking...what am I Super Woman??" We are expected to take care of everything. And while that can be overwhelming at times, it can also be very rewarding. The good news, we CAN do it all. It's really all about working it smart! Especially with cooking. As WAHMs, we have to make sacrifices while we're on our journey to success from home. But we don't have to eliminate healthy, home cooked dinners. There are TONS of recipes out there that you can have on the table in less than 30 minutes. The best part, your family will LOVE it and they will think you ARE Super Woman....shh, that will be our little secret!Below you will find my favorite crock pot recipes. I love the feeling of having dinner prepared mid morning, leaving it to work my business and play with the kids. All while the house smells DELICIOUS from the aroma of home cooked food. Then at 6:00, dinner is served, voila!! It's a beautiful thing!
If you have any slow cooker recipes that you'd like to share, I would love to feature you and your recipe here on The Savvy WAHMom!! Email me at TheSavvyWAHMom@gmail.com.
Roast with Onion and Mushroom Gravy
Prep Time: 6-10 Minutes
Cook Time: 8 hours
Serves: 4-6
1 (2.5 pound) boneless beef chuck shoulder roast, trimmed
3/4 teaspoon pepper
1 (14 ounce) can low-sodium beef broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (1.0 ounce) envelope dry onion soup mix
2 tablespoons cornstarch
2 tablespoons water
- Sprinkle roast with pepper; place in a 5-quart slow cooker. Add beef broth, cream of mushroom soup and onion soup mix.
- Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 7 hours or until tender. Transfer roast to a serving platter, reserving juices; keep warm.
- Whisk together cornstarch and water; slowly whisk into juices. Increase heat to HIGH, and cook, uncovered, 1 minute or until slightly thickened, whisking frequently.
Serve with Mashed Potatoes and steamed green beans or favorite veggie.
Corned Beef Brisket
Prep Time: 10 Minutes
Cook Time: 8 hours
Serves: 4-6
1 (3 pound) corned beef brisket with seasoning packet enclosed
1 head of Cabbage
2 large baking potatoes
1 cup water
3/4 cup yellow mustard
2 tablespoons vinegar
2 tablespoons sugar
- Place brisket in 5-quart slow cooker, cover with one cup of water. Sprinkle seasoning packet evenly in the pot. Dice potatoes and place in sides of pot in the water. Chop of cabbage in large pieces and put aside.
- Cover and cook on LOW for 6.5 hours. Add cabbage, cook an additional 1.5 hours. If you're short on time, you can cook on HIGH for 3 hours. Add cabbage, cook an additional 1 hour.
- Prepare sauce for topping. Mix yellow mustard, sugar and vinegar in a bowl. Adjust ingredients to taste. Serve over brisket.
Teryaki Pork Tenderloin
Prep Time: 6-10 Minutes
Cook Time: 8 hours
Serves: 4-6
2 tablespoons olive oil
2 pounds pork tenderloin
1/2 cup teriyaki sauce
1 cup chicken broth
1/4 cup brown sugar
4 cloves garlic, chopped
3 fresh red chile pepper, finely chopped
1/2 large onion, sliced
1/4 teaspoon black pepper
Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even cooking.
Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving. Serve with rice and steamed broccoli.
Meatball Subs
Prep Time: 5 Minutes
Cook Time: 5 1/2 - 6 hours
Serves: 6
Prep Time: 5 Minutes
Cook Time: 5 1/2 - 6 hours
Serves: 6
24 frozen cooked Italian-Style meatballs, thawed
1 (26-ounce) jar super chunky mushroom pasta sauce
1 (15-ounce) can Italian-style tomato sauce
1 (5.5-ounce) can spicy tomato juice
6 (6-inch) hoagie rolls, split but not cut through
1 1/2 cups (6-ounces) shredded mozzarella cheese
- Combine first four ingredients in a slow cooker.
- Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 4 1/2 - 5 hours or until slightly thickened. Spoon meatball mixture evenly into rolls. Sprinkle with cheese.
Taco Soup
Prep Time: 15 Minutes
Cook Time: 6 hours
Serves: 8
1 1/2 pounds ground beef
1 cup chopped red onion
1 (1.25-ounce) package taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
2 (15.25-ounce) cans whole kernel corn, undrained
1 (16-ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
2 (10-ounce) cans chili-style diced tomatoes with green chiles, undrained
1 (12-ounce) can light beer (use alcohol free beer instead of regular, if you prefer
1 1/2 cups water
Toppings: shredded cheddar cheese, sour cream, tortilla chips, cilantro
- Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.
- Combine meat mixture, taco seasoning mix and next 7 ingredients in a 5 quart slow cooker.
- Cover and cook on LOW 5-6 hours. Serve with desired toppings.
Pork Chops and Gravy1 (26-ounce) jar super chunky mushroom pasta sauce
1 (15-ounce) can Italian-style tomato sauce
1 (5.5-ounce) can spicy tomato juice
6 (6-inch) hoagie rolls, split but not cut through
1 1/2 cups (6-ounces) shredded mozzarella cheese
- Combine first four ingredients in a slow cooker.
- Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 4 1/2 - 5 hours or until slightly thickened. Spoon meatball mixture evenly into rolls. Sprinkle with cheese.
Taco Soup
Prep Time: 15 Minutes
Cook Time: 6 hours
Serves: 8
1 1/2 pounds ground beef
1 cup chopped red onion
1 (1.25-ounce) package taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
2 (15.25-ounce) cans whole kernel corn, undrained
1 (16-ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
2 (10-ounce) cans chili-style diced tomatoes with green chiles, undrained
1 (12-ounce) can light beer (use alcohol free beer instead of regular, if you prefer
1 1/2 cups water
Toppings: shredded cheddar cheese, sour cream, tortilla chips, cilantro
- Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.
- Combine meat mixture, taco seasoning mix and next 7 ingredients in a 5 quart slow cooker.
- Cover and cook on LOW 5-6 hours. Serve with desired toppings.
Prep Time: 5 Minutes
Cook Time: 5 hours
Serves: 4
4 extra thick boneless pork chops
2 cans cream of potato soup (can also substitute with cream of mushroom soup)
3 large baking potatoes, diced
Salt
Pepper
Garlic
- Add one can cream of potato soup to slow cooker, place pork chops on top. Add the second can of cream of potato soup over the pork chop. Sprinkle with salt, pepper and garlic, as little or as much as desired.
- Add diced potatoes to slow cooker and cook for 5-6 hours or until meat falls apart with a fork.
Chili
Prep Time: 10 minutes
Cook Time: 3-4 hours
Serves: 6
1 onion (rinsed)
1 1/2 pounds ground chuck beef
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 (10.75-ounce) can condensed tomato soup
1 (14.5-ounce) can diced tomatoes/sweet onions (undrained)
1 (10-ounce) can milder diced tomatoes/green chiles (undrained)
1 (16-ounce) can chili beans in mild sauce (undrained)
1 (15-ounce) can black beans (drained)
- Chop onion coarsely. Preheat large saucepan on medium-high 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and onion in pan. Cook 4-5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
- Stir in remaining ingredients. Bring to a boil, stirring often.
- Reduce heat to low; cook 10 more minutes, stirring occasionally. Serve alone or serve over elbow macaroni and top with cheddar cheese.
If you have any slow cooker recipes that you'd like to share, I would love to feature you and your recipe here on The Savvy WAHMom!! Email me at TheSavvyWAHMom@gmail.com.
Have a beautiful day!
