Tag: Pot

Crock Pot Cheesy Potatoes from Real Potatoes by Gordon Ramsay


Crock Pot Cheesy Potatoes AKA Crack Potatoes or Funeral Potatoes are so easy and so good. From scratch with real raw potatoes, no frozen potatoes here. A wonderful side dish for any meal.

chessy potatoes on a white plate

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Introduction and My Rating

One of the common searches that bounce into my site is for crock pot shredded pork tenderloin. I didn’t have one, but a “fake” pulled pork in a crock pot would be good eats for a few days. So I came up with Crock Pot Shredded Pork Tenderloin.

I was walking around the local market and trying to avoid the chips as a side dish. I would love cheesy potatoes but time and work restraints were an issue.

I based this on our old family recipe Old Fashion Cheesy Potato Casserole that is reserved for special occasions since it is too much work.

You have to boil the potatoes, peel the potatoes, cool the potatoes, shred the potatoes, mix with other things and bake. I have done it but usually, it is a “team” activity. My popular Cheesy Cauliflower Casserole is also based on that recipe.

My plan: start with a pound of potatoes peeled and cut into small cubes. Cook in a slow cooker for a few hours until done. Now mash, add the goodies and cook for another 30 minutes or so.  You can handle this.

My Rating

My rating system. Great 5 out of 5

I so love a great potato casserole.

🥔The Potatoes

I don’t like frozen potatoes of any type for recipes like this. There are definite taste and texture issues. It is ok with frozen, but it is fantastic with cooking your own potatoes.

We usually use Russet potatoes, but any potato type will do. You just need to get the size of the chunks to about 1 inch.

♨️The Crock Pot

The thicker the contents, the longer the cooking time. With the one inch cubes, it is best to keep it as one layer. So a large crock pot is best.

If you need to use a smaller crock pot or you increase the recipe size, you need to check the temperature of the cooked potatoes before mixing. It needs to be 190° or more.

✔️Tips

Make It Crack Potatoes

Bacon is a great addition to this but not really necessary. Just cook 2-3 slices of bacon, crumble, and add to the casserole during mixing.

Storage

Good refrigerated for 3-4 days or frozen for 3-4 months.

📖Potato Recipes

Easy Roasted Red Potatoes

Crispy Smashed Potatoes

Parmesan Baked Potatoes

Twice Baked Potatoes

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🔪Instructions

raw potatoes with sour cream and other ingredients

Simple ingredients.

cut up raw potatoes on black board

Start by peeling and cubing about 1 pound of potatoes. I used two large russets, but three medium would be just right. Make the cubes about 1-inch size.

spraying a crock pot with PAM

Spray a large crock pot with PAM and toss them in.

a single layer of raw potato chunks in crock pot

Spread evenly and cook on high for two hours. You want an internal temperature of 190° or more for the potatoes. It may take longer than 2 hours if you need more than one layer or have bigger pieces of potato. Also, there are variations in crock pots.

mashing e potatoes with a masher in the crock pot

Mash the potatoes in the crock pot.

chopped green onion on black board

Clean and slice six green onions.

mixing sour cream into potatoes in crock pot

Sprinkle with one teaspoon coarse salt, 1/2 teaspoon pepper. Add the sliced green onion, 1 cup sour cream and one cup shredded cheddar cheese. Add cooked bacon or other things at this point. Mix until combined and then smooth over the bottom of the crock pot.

potato casserole on large spoon over crock pot

Cook 30 minutes more on high.

potato casserole on a fork
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📖 Recipe

Crock Pot Cheesy Potatoes from Real Potatoes

Crock Pot Cheesy Potatoes AKA Crack Potatoes or Funeral Potatoes are so easy and so good. From scratch with raw real potatoes, no frozen potatoes here. A wonderful side dish for any meal.

Prep Time5 mins

Cook Time2 hrs 30 mins

Total Time2 hrs 35 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4 large

Ingredients

  • 1 pound potatoesraw
  • 6 green onions
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 1 cup sour cream
  • 1 cup cheddar cheeseshredded
  • 2-3 strips cooked baconoptional

Instructions

  • Start by peeling and cubing about 1 pound of potatoes. Two large russets or three medium would be just right. Make 1-inch cubes

  • Spread evenly in the bottom of a large crock pot sparyed with PAM.

  • Cook on high for two hours. You want an internal temperature of 190° or more for the potatoes. It may take longer than 2 hours if you need more than one layer or have bigger pieces of potato. Also, there is some variation in crock pots.

  • Mash the potatoes in the crock pot.

  • Clean and slice six green onions.

  • Sprinkle with one teaspoon coarse salt, 1/2 teaspoon pepper. Add the sliced green onion, 1 cup sour cream and one cup shredded cheddar cheese. Add cooked bacon or other things at this point. Mix until combined and then smooth over the bottom of the crock pot.

  • Cook 30 minutes more on high.

Recipe Notes

Pro Tips

  1. Use a large crockpot to make the thickness of the potatoes less.
  2. Ues the potatoes you want.
  3. Cook the potatoes to 190° or more. It may take longer if you need to pile up the potatoes. Also, crock pots can vary so the potatoes need to be fully cooked before proceeding with mashing. It may take longer than the 2 hours.
  4. Add 3 strips of cooked chopped up bacon with the sour cream if you want.
  5. Good refrigerated for 3-4 days. Or frozen for 3-4 months.

Course Side Dish

Cuisine American

Keyword Cheesy Potato Casserole, Crock Pot Cheesy Potatoes, Crock Pot Funeral Potatoes

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Crock Pot Cheesy Potatoes from Real Potatoes

Amount Per Serving

Calories 289 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g50%

Cholesterol 50mg17%

Sodium 225mg9%

Potassium 672mg19%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 1g1%

Protein 12g24%

Vitamin A 651IU13%

Vitamin C 10mg12%

Calcium 312mg31%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editors Note: Originally Published July 6, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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Crock Pot Beef and Broccoli by Gordon Ramsay


This easy Crock Pot Beef and Broccoli recipe is perfect for the busy household. Now you can have a great Chinese dish the whole family will enjoy with only 10 minutes of preparation.
beef and broccoli with rice and toppings on blue plate

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Introduction and My Rating

Beef and broccoli is a popular Chinese favorite that we all love in every Chinese restaurant. But it is super easy to make at home with these simple step by step photo instructions.

Google will give you lots of examples, most of which are nearly identical, but this Food.com Crock Pot Beef and Broccoli recipe will do as the inspiration piece.

A few minor adjustments for more sauce, taste, and options for you.

My Rating

My rating system of a 4 out of 5 so very nice.

A very nice middle of the road four.

🐄Beef

The most important thing for the meat is to cut your beef thinly across the grain. 1/8 inch or a bit more is a good thickness. Your beef roast needs to be nicely trimmed, so you don’t have to pick out uneatable things.

The beef needs to have some marbling, but otherwise fairly lean. Sirloin roast is the preferred cut, but I also find an English cut roast is great here. It is related to a chuck roast but leaner.

🥦Broccoli

Frozen broccoli will work fine, but you can use fresh.

Frozen broccoli in the old days always came in a one-pound bag. Not any more. Most are 12 to 14 oz. But really with this dish, anywhere from 12 to 16 oz is just fine.

Fresh broccoli will work for this recipe, also. One medium to a large bunch of broccoli will produce approximately 3 cups when cleans and cut up.

♨️The Crock Pot

This recipe fits in a 4 quart or larger crock pot. It might do ok in a 3 1/2 quart, but that is marginal. For a double batch, at least 6 1/2 quarts but bigger is better.

Crock pots can vary some so the end point is when the vegetables are tender and not the time.

✔️Tips

This is easy to adjust. A bit more meat or broccoli doesn’t matter.

Add a can of drained water chestnuts or some snap peas.

It will refrigerate well for about 3 days. Will not freeze well due to the corn starch.

I suggest low sodium ingredients and removed added salt. There is lots of sodium in soy sauce, and more is generally not needed. Add some if you think you need it.

📖Chinese Recipes

Sesame Pork Ribs in the Crock Pot

Easy Fried Rice in 10 Minute

Easy General Tso Chicken

Crock Pot Honey Garlic Chicken Breast

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🔪Instructions

beef with seasonings and broccoli

No special sauces needed.

thinly sliced beef on red board

Trim 1 to 1 1/2 pound beef roast and slice into 1/8 inch slices across the grain.

adding sliced beef to crock pot

In a larger crock pot (4 quarts or larger), add one 14 ounces can low sodium beef broth, 1/2 cup low sodium soy sauce, 1/3 cup brown sugar, 1 tablespoon sesame oil, 1/4 teaspoon crushed red pepper and 4 cloves crushed or minced garlic. Mix well. Add the beef to the crock pot and cook for 6 hours.

pouring cornstarch slurry into crock pot

At the 5-hour mark, mix two tablespoons cornstarch with 1/4 cup cold water. Add the cornstarch mixture and mix well.

adding frozen broccoli to crock pot

Add about 2-3 cups of broccoli. You can add other vegetables at this point, also.

beef and broccoli in ladle

Increase crock pot to high and cook for the final hour. Be sure the broccoli is tender before ending. If not, extend the cooking time.

beef and broccoli with rice on blue plate

Serve over rice and garnish as you wish.

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📖 Recipe

Crock Pot Beef and Broccoli

This easy Crock Pot Beef and Broccoli recipe is perfect for the busy household. Now you can have a great Chinese dish the whole family will enjoy with only 10 minutes of preparation.

Prep Time10 mins

Cook Time6 hrs

Total Time6 hrs 10 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 6 hours

Ingredients

  • 1 to 1 ½ pound beef roast
  • 14 oz beef brothlow sodiium
  • 1/2 cup soy saucelow sodium
  • 1/3 cup brown sugar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon crushed red pepperto taste
  • 4 cloves garlic
  • 2 tablespoons corn starch
  • 2-3 cups broccolifrozen or fresh
  • 8 oz sliced water chestnutsoptional

Instructions

  • Trim 1 to 1 ½ pound beef roast and slice into 1/8 inch slices across the grain.

  • In a larger crock pot (4 quarts or bigger ) add one 14 ounces can beef broth, 1/2 cup soy sauce, 1/3 cup brown sugar, one tablespoon sesame oil, 1/4 teaspoon crushed red pepper and four cloves crushed or minced garlic. Mix well

  • Add the beef to the crock pot and cook on low for 6 hours.

  • At the 5-hour mark mix two tablespoons cornstarch with 1/4 cup cold water. Add the cornstarch mixture and mix well. Add 2-3 cups of broccoli. Other vegetables can be added at this point.

  • Increase crock pot to high and cook for the final hour. Be sure the vegetables are tender and extend the cooking if needed.

  • Serve over rice and garnish as you wish.

Recipe Notes

Pro Tips

  1. You can use the beef you want, but I suggest a sirloin roast or English cut roast.
  2. Trim the beef well and cut across the grain about 1/8 inch thick. No more than 1/4 inch, please.
  3. Use low sodium products since the sodium will get out of control here. Add more salt only if you need it.
  4. The crock pot size is bigger than it seems to need due to the volume of the broccoli when added. A 4 quart or larger crock pot works well, but it may fit in a 3 1/2 quart size. A double recipe will squeeze into a 6 1/2 quart size.
  5. Add other vegetables with the broccoli if you like.
  6. Crock pots can vary some, so be sure the broccoli is tender before ending the cooking.
  7. Good refrigerated for 3-4 days but will not freeze well due to the corn starch.

Course Main Course

Cuisine Chinese

Keyword Beef and Broccoli, Crock Pot Beef and Broccoli

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Crock Pot Beef and Broccoli

Amount Per Serving

Calories 245 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Cholesterol 62mg21%

Sodium 911mg38%

Potassium 673mg19%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 13g14%

Protein 27g54%

Vitamin A 214IU4%

Vitamin C 28mg34%

Calcium 54mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 18, 2016. Updated with expanded options, refreshed photos and a table of contents to help navigation.

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Crock Pot Chicken Enchilada Casserole by Gordon Ramsay


This is the easiest Chicken Enchilada Casserole you will ever make.  Using fresh chicken and your own homemade sauce, you get some of the best Mexican you will ever enjoy. Plus it is healthy with 7 gr of fat and less than 300 calories per serving.
chicken enchilada casserole on blue plate

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Introduction and My Rating

I love it when my wife suggests a recipe, and that hap,pened with this recipe, but this is not even close to that inspiration recipe. I will not name that recipe due to some issues I have with it.

I ended up with a crock pot variation of my Healthier Chicken Enchilada Casserole in 60 Minutes which is a stovetop/oven recipe.

I do love that recipe. I use fresh chicken and make my own enchilada sauce (which I love) to braise the chicken in before shredding.

And by using lower fat cheese, corn tortillas, and well-trimmed chicken, that recipe had under 300 calories and 7 grams of fat per serving.

Before I made enchiladas with a rolled method. It was much fussier and messier. The oven recipe recipe solved that issue, but this version is half the work.

My Rating

My rating system. Great 5 out of 5

A lower five from my wife first and then I joined in.  I would really say high 4 or low 5. I prefer the oven version slightly but this is minimum work.

🐓The Chicken

I suggest skinless boneless chicken breasts. Anywhere from 1 to 2 pounds will do.

If you want to use skinless thighs, it will work, but you need to get to the 180° internal temperature range to shred well. Probably about 3 to 3 1/2 hours before shredding.

You can use pre-cooked chicken. You need about 3 cups, which will be about 1 1/2 pounds. The sauce needs to cook a bit (about 1 hour should do) before adding the pre-cooked chicken.

⏰Cooking Time

This is the biggest issue with most of the online crock pot recipes with chicken. Those recipes typically cook the chicken for 8 hours before shredding on low and 4 hours on high. Well, I have been around the block a few times, and I see no reason to kill the chicken a second time. Generally, chicken breast in chunks will take 2 1/2 to 3 hours on low.

While a whole breast may take a bit longer, it won’t be that different. Mine are generally done in 2 1/2 hours, but some pots may run a bit cooler and need 3 hours.

The thing about casseroles is that most people what some browned cheese on top, and think you can’t do that in a crock pot. But cheese browns fairly well in a crock pot. It takes about an hour.

✔️Tips

You could also use can sauce, but really do you want to do that?

You can use 1/2 of a smaller onion for the onion powder. 2 cloves of fresh crushed garlic for the garlic powder.

I used a lower fat but not fat-free cheese to stay on the lower fat theme. You can use full fat.

This is not spicy, and you could add a touch of cayenne pepper.

Some green chilis and black beans would be good additions.

Toppings of your choice, but we just use sour cream and some chopped onions.

Chicken thighs would be fine but would need 15-30 minutes more cooking time since they should be at about 180° to shred well.

Good refrigerated for 3-4 days and frozen for 3-4 months.

📖Tex-Mex Casseroles

Taco Casserole

Easy Sour Cream Chicken Enchiladas

Healthier Chicken Enchilada Casserole in 60 Minutes

Excellent Chicken Enchilada Casserole

Crock Pot Southwest Chicken Casserole

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🔪Instructions

raw chicken and ingredients for enchiladas

I suggest raw chicken breast but you can use thighs. You can use pre-cooked chicken. You need about 3 cups which will be about 1 1/2 pounds. The sauce needs to cook a bit (about 1 hour should do) before adding the pre-cooked chicken.

Trimmed chicken on red board

Trim two skinless boneless chicken breast and cut into three pieces each. Aim for about 1 1/2 pound, but anywhere from 1 to 2 pounds total should be fine.

adding spices to crock pot with sauce

In a 2 1/2 to 4 quart crock pot add one 15 oz. can tomato sauce, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper. Mix well.

adding raw chicken pieces to sauce in crock pot

Add the chicken pushing into the sauce to cover a little. Cook on low for 2 1/2 to 3 hours. Internal temperature needs to be about 165° to shred well. 180° if using thighs.

cut up tortillas on white board

Chop 6 corn tortillas (6-inches) into bite-size pieces. Stir into crock pot when you remove the chicken for shredding. Mix well to coat all sides and break apart any that stick together.

shredding chicken on white board with forks

Remove the chicken to cutting board and shred.

mixing shredded chicken into crock pot

Return the shredded chicken to crock pot, add 1/2 cup shredded cheese and mix well. Smooth top.

topping crock pot with cheese

Top with 1 1/2 cup of the same cheese.

casserole on large spoon over crock pot

Cook one additional hour then serve with toppings of choice.

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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.

📖 Recipe

Crock Pot Chicken Enchilada Casserole

This is the easiest Chicken Enchilada Casserole you will ever make.  Using fresh chicken and your own homemade sauce, you get some of the best Mexican you will ever enjoy. Plus it is healthy with 7 gr of fat and less than 300 calories per serving.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 6

Ingredients

  • 1 1/2 pounds skinless boneless chicken breasts2 breasts
  • 15 oz tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 corn tortillas6-inch
  • 2 cup shredded cheese
  • Toppings of choice.

Instructions

  • I suggest raw chicken breast but you can use thighs. You can use pre-cooked chicken. You need about 3 cups which will be about 1 1/2 pounds. The sauce needs to cook a bit (about 1 hour should do) before adding the pre-cooked chicken.

  • Trim two skinless boneless chicken breast and cut into three pieces each. Aim for about 1 1/2 pound but anywhere from 1 to 2 pounds total should be fine.

  • In a 2 1/2 to 4-quart crock pot add one 15 oz. can tomato sauce, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper. Mix well.

  • Add the chicken pushing into the sauce to cover a little. Cook on low for 2 1/2 to 3 hours. Internal temperature needs to be about 165° to shred well.

  • Chop 6 corn tortillas (6-inches) into bite-size pieces. Stir into crock pot when you remove the chicken for shredding. Mix well to coat all sides and break apart any that stick together.

  • Remove the chicken to a cutting board and shred.

  • Return chicken to crock pot, add 1/2 cup cheese and mix well. Smooth top.

  • Top with 1 1/2 cup of the same cheese.

  • Cook one additional hour until browning. Then serve with toppings of choice.

Recipe Notes

Pro Tips

  1. This is for a crock pot of 2 1/2 to 4 quart. A double recipe works well in a 6 quart crock pot or bigger.
  2. You can use precooked chicken. If you do, cook the sauce on low then for about 1 hour then add the tortilla and chicken.
  3. You can use canned sauce but really you don’t want to do that. Mine is much better.
  4. This is not spicy, and you could add a touch of cayenne pepper.
  5. The sodium is a bit high for some people. You can cut the salt in half and not notice it much.
  6. Some green chilis and black beans would be good additions.
  7. Toppings of your choice but we just use sour cream and some chopped onions.
  8. If you use thighs, you will want to get them to about 175° or more to shred well.
  9. Nutrition calculated on lower fat cheese and chicken breasts. Serving size of about 1 cup.
  10. Good refrigerated for 3-4 days and frozen for 3-4 months.

Course Main Course

Cuisine Mexican

Keyword Chicken Enchiladas, Crock Pot Chichen Enchiladas

 

Check Out Other Great Recipes

Graphic for visual directory

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Crock Pot Chicken Enchilada Casserole

Amount Per Serving

Calories 276 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g10%

Cholesterol 80mg27%

Sodium 1156mg48%

Potassium 761mg22%

Carbohydrates 18g6%

Fiber 3g12%

Sugar 4g4%

Protein 36g72%

Vitamin A 978IU20%

Vitamin C 6mg7%

Calcium 197mg20%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 22, 2018. Updated with expanded options, refreshed photos and a table of contents to help navigation.

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