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Are you ready to play? Football season is almost wide open, and it’s time to prepare some meals that will satisfy the biggest football fanatic.
A slow cooker is fundamental to your plan. It holds a lot of food, will keep things piping hot, and easy to dish. I use a 6-quart slow cooker, and it feeds my family of four, with some to spare. If you don’t already have one, Crock Pot offers a programmable pot that will work on low, medium, or hot. It keeps your food warm after it finishes cooking, and has clips to hold the plug, and the lid on during transit.
Beef Stew
- 6 potatoes (peeled and cubed)
- 1 handful of baby carrots (cut into cubed pieces)
- 1 onion (chopped into small pieces)
- 3 lbs. stew beef (cut into small cubes)
- 3 Tbsp. all-purpose flour
- 8 – oz. can tomato sauce
- 10.5 oz. can beef broth
- 1 tsp. salt
- 1 tsp. pepper
- Add beef, potatoes, onions, and carrots to the Crock Pot.
- Mix flour, salt, pepper, beef broth, and tomato sauce in a bowl, and pour over the beef.
- Stir the mixture to coat the beef.
- Cook for approximately 5 hours on high, or 10 hours on low.
Spicy Bean and Corn Soup
- 1 lb. ground beef (cooked and drained)
- 1/2 onion (diced)
- 16 oz. can kidney beans
- 16 oz. can pinto beans
- 16 oz. can black beans
- 2-10 oz. cans diced tomatoes
- 4 oz. can diced green chiles
- 15 oz. can whole kernel corn
- 1 oz. pkg. dry ranch dressing
- Cook the beef and onions in a skillet. Drain and add to Crock Pot.
- Add the rest of the ingredients into the Crock Pot, stir, and cook on low for approximately 8 hours.
Add a side of corn bread.
Warm and Cheesy Potato Soup
- 1 – 32 oz. bag frozen cubed potatoes
- 1 – 32 oz. pkg. chicken broth
- 1 cup cooked ham (cubed)
- 1/4 cup diced onion
- 1 – 10.75 oz. can condensed cream of chicken soup
- 1 – 8 oz. pkg. cream cheese
- 1 cup shredded cheddar cheese
- Bacon bits
- Add the potatoes, onion, chicken broth, condensed cream of chicken soup, and ham to the Crock Pot.
- Cook for approximately 5 hours on low.
- Cut up the cream cheese and add to the Crock Pot. Stir, and cook for one more hour.
- Ladle into bowls and top with shredded cheese and bacon.
Chili
- 1 lb. ground beef (cooked and drained)
- 1/2 cup diced onion
- 4 oz. can green chiles
- 1/2 cup diced green pepper
- 1 – 16 oz. can diced tomatoes
- 1 – 15.5 oz. can dark red kidney beans (drained)
- 8 oz. can tomato sauce
- 1 Tbsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Cook beef and onions in a skillet. Drain and add to Crock Pot.
- Add the remaining ingredients to the Crock Pot, stir, and cook on low for 5 to 6 hours.
Chicken Noodle Soup
- 4 large chicken breasts
- 32 oz. chicken broth
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 stick butter (cubed)
- 1 cup mixed frozen vegetables (optional)
- 2 – 10.5 oz. cans condensed cream of chicken soup
- 16 oz. dry egg noodles
- Add chicken, onions, celery, and frozen veggies to the Crock Pot. Pour chicken broth, condensed cream of chicken soup, and butter over the chicken.
- Cook for approximately 4 to 5 hours on low.
- Pull chicken apart with a fork.
- Add noodles and cook for one more hour.
