12 crock minute soup Recipes

  • Crock Pot Chicken and Rice
    chicken breasts, fat-free cream of chicken soup and
    2 More
    chicken breasts, fat-free cream of chicken soup, fat free cream of celery soup, minute rice
    4 hour , 4 ingredients
  • Pork Chops & Rice (Crock Pot)
    minute rice (uncooked ), boneless pork chop (4 or 5) and
    6 More
    minute rice (uncooked ), boneless pork chop (4 or 5), cream of mushroom soup, chicken broth, mushrooms, onion, sliced, garlic powder, salt and pepper
    8 hour , 8 ingredients
  • Lots of Veggies Crock Pot Chicken Soup
    cooked chicken, cut into bite-size pieces and
    17 More
    cooked chicken, cut into bite-size pieces, potato, cut into chunks, carrot, sliced, stalk celery, sliced, onion, quartered, frozen peas, frozen spinach , cooked in microwave for 2 minutes, frozen mixed vegetables, chicken bouillon cubes , non-dissolved, water, basil, black pepper, salt, seasoning salt, mrs. dash seasoning mix, extra spicy seasoning blend, garlic cloves, minced, hot sauce
    5 hour 25 min, 18 ingredients
  • Crock Pot Chicken & Rice Casserole Crock Pot Chicken & Rice Casserole
    boneless chicken breasts, cream of chicken soup and
    4 More
    boneless chicken breasts, cream of chicken soup, cream of celery soup, cream of mushroom soup, diced celery (optional), minute rice
    3 hour 10 min, 6 ingredients
  • Easy Cubed Steak Casserole Crock Pot Easy Cubed Steak Casserole Crock Pot
    cube steaks or 4 minute steaks, cream of chicken soup and
    3 More
    cube steaks or 4 minute steaks, cream of chicken soup, water, onion soup mix, potatoes, halved with or without the peelings
    8 hour 10 min, 5 ingredients
  • Creamy Crock-Pot Chicken and Broccoli over Rice Creamy Crock-Pot Chicken and Broccoli over Rice
    boneless chicken breasts, cream of chicken soup and
    8 More
    boneless chicken breasts, cream of chicken soup, cheddar cheese soup, chicken broth, salt, cajun seasoning (i used emeril s brand ), garlic salt (lawrys), sour cream, broccoli florets, lightly steamed , just fork tender (i cook it in boiling water for 3-4 minutes), shredded cheddar cheese
    6 hour 10 min, 10 ingredients
  • Easy Crock Pot Pork Chops Easy Crock Pot Pork Chops
    pork chop, french onion soup, minute rice (optional)
    8 hour , 3 ingredients
  • Candi's Stuffed Pepper Crock Pot Casserole Candi's Stuffed Pepper Crock Pot Casserole
    green bell peppers, extra virgin olive oil, white onion and
    12 More
    green bell peppers, extra virgin olive oil, white onion, bulk sausage, ground beef, garlic powder, seasoned salt, pepper, minute rice, water, tomato soup, tomato sauce, red hot sauce, velveeta cheese (optional)
    1 hour 40 min, 15 ingredients
  • Crock Pot 5 Minute Bean & Bacon Soup Crock Pot 5 Minute Bean & Bacon Soup
    great northern beans, rinsed and drained and
    8 More
    great northern beans, rinsed and drained, great northern beans, drained, but not rinsed, onion, peeled and cut into quarters, carrots, trimmed and cut into thirds, celery rib, trimmed and cut into thirds, bay leaf, chicken broth, bacon, raw (use the streaky american style), water
    8 hour 5 min, 9 ingredients
  • Beef Stew Topped With Black Pepper Biscuit Crust Beef Stew Topped With Black Pepper Biscuit Crust
    beef stew topped with black pepper biscuit crust ingredie... and
    36 More
    beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.
    37 ingredients




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