One-Pot Recipes

During cold winter months, it’s nice to have a hot evening meal. With busy schedules it can be difficult to find the time (and energy) to put a meal together. Crockpots are a great resource; put the meal together early in the day and let a good homemade dinner welcome you in the evening. We asked our readers to send in their best one-pot meals. Below are a few of our favorites.

Creamy Mexican Crockpot Chicken

Ingredients:

1 can cream of chicken soup

1 can cream of mushroom soup

1 c. red salsa

1 c. sour cream

1 t. chili powder

1 onion, finely chopped

3 cloves minced garlic

1 T. olive oil

12 corn tortillas, torn into pieces

4 c. chopped cooked chicken

2 c. shredded Colby-Jack cheese

1/3 c. chopped fresh cilantro

Instructions:

Spray inside of crockpot with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream and chili powder. Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add soup mixture and chicken to saucepan. Layer tortillas and soup mixture in crockpot. Cover crockpot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover again and let stand until cheese melts. Top with cilantro and serve.

~McKenzie Schleichardt, Kansas City

Easy Lazy Pot Roast

Ingredients:

3-4 lb. boneless rump roast

6-8 new potatoes, diced

2 c. baby carrots

1 large onion, cut in large chunks

2 cans cream of mushroom soup

Instructions:

Place roast in bottom of crock pot; sprinkle with salt and pepper. Add potatoes, carrots and onions. Pour both cans of soup over onion layer. Cover and cook on LOW for 8-10 hours. Serves 4-6 depending on size of roast.

~Alisha Drummond, Overland Park

Fiesta Chicken

Ingredients:

1 lb. boneless skinless chicken breasts, cut into 1-inch wide strips

2 T. taco seasoning mix

2 T. flour

1 each green and red pepper, cut into 1-inch wide strips

1 c. frozen corn

1 ½ c. Thick 'N Chunky Salsa

1 c. Mexican-style finely shredded four cheese blend

Instructions:

Mix all ingredients except shredded cheese together in crockpot and cook on low for 6-8 hours. Serve over cooked rice and sprinkle with cheese.

~Rebecca Bailey, Shawnee

Homemade Chili

Ingredients:

2 lbs. ground beef

1 medium onion, chopped

1 can stewed tomatoes

2 cans mild chili beans

1 c. water

1 c. ketchup

1 packet Williams chili seasoning

1 T. vinegar

Pepper and garlic salt to taste

Instructions:

Brown ground beef and onion; drain grease. Combine cooked ground beef, stewed tomatoes, chili beans, chili seasoning, ketchup and water together in a large pot or crockpot. Add vinegar and spices; bring to a boil. Turn down heat and simmer for an hour or two.

~Terri McCoy, Smithville, MO 

Italian Beef

Instructions:

4-5 lb. rump roast

1 T. garlic powder

1 ½ t. oregano

1 ½ tsp fennel seed

1 ½ tsp anise seed

1 ⅛ tsp black pepper

½ tsp rosemary or basil

1 ½ tsp Accent (MSG)

1 ⅛ tsp paprika

2 ½ tbsp salt

1 can tomato sauce

5 cups water

Instructions:

Combine all ingredients in crockpot and stir together. Place roast in crockpot. Cook on high for 1 ½ hours and then cook on low for 6-7 hours or until roast is cooked through. Slice thinly and serve on rolls. Reserve juice to dip sandwiches in.

~Maureen Tepan, Liberty, MO