If you are looking for a soup that is super easy to make and won't take as long as some recipes in the crock pot then this Chinese Crab and Corn Soup is perfect for you.  This recipe was given to me from a friend many years ago and I have adapted it to the crock pot.  This recipe does use canned products so I think of the soup as a kind of fast food substitute.  I like to use fresh ingredients when I can but eating this soup is still better for me than burgers or fried chicken. It is also easy to make for a late night supper.

Chinese Crab and Corn Soup

4 cups of chicken stock

15 oz (420g) can creamed corn

6 oz (170g) can crab meat, drained and flaked

6 shallots,  chopped

1 egg white, whisked

dash or two of soy sauce to taste

Add the first 3  ingredients to the crock pot and half of the shallots.  Stir well and turn on the crock pot slow cooker to low and cook for 1 - 2 hours.  Before serving add the egg and the soy sauce.  Sprinkle the remainder of the shallots over the top and serve with some crackers or toast.   If you like a slightly thicker soup then you can thicken with some cornflour. Serves 4.

I like this Chinese Crab and Corn Soup when I want a nice warming soup but have limited time and I hope you try it and enjoy  it too.  To top it off it's probably one of the easiest soups I make as well.

Tags: Chinese crab and corn soup, Crock Pot, recipe

This pineapple upside down cake is one of my recipes that I have adapted for the crock pot .  I can let it cook while I'm out shopping or in the yard, gardening and I have a dessert cake for afternoon tea or for dinner.  I used a 7 - 8 inch cake tin that fits into my crock pot but you don't need to if  yours has a removable liner.  I just find it easier to turn the cake out onto a plate without it sticking.

Ingredients:

4 rings of sliced pineapple

2 oz (60 g) butter, melted

1/2 cup brown sugar

1 tablspn dessicated coconut (optional)

6 red glace cherries

Cake Mix:

2 oz (60 g) soft butter

1/2 cup caster sugar

1 egg

1/4 teasp vanilla essence

1 1/4 cups Self Raising Flour

1/2 cup milk

Pour the melted butter into the crock pot base and sprinkle over the brown sugar.  Arrange the pineapple rings over the top with the glace cherries. If your crock pot base is oval cutting the pineapple will help to arrange it more evenly.

To make up the cake mix cream the butter and caster sugar until light and then beat in the egg and vanilla, mixing well.  Sift the flour and fold into the batter alternatively with the milk.  Pour into the crock pot slow cooker over the pineapple base.  Cover with several paper towels and cook on high for 1.5 hours.  Don't open the lid until cooking nearly finished.  Turn onto serving plate while still very warm so the topping doesn't stick to the base of the pot.

Serve the pineapple upside down cake with a dab of cream or ice cream for a dessert or just warmed up with a cup of tea or coffee.

Tags: Crock Pot, crock pot recipe, pineapple upside down cake, recipe

I like this recipe as it is fairly low in fat except for the bacon and it's full of fiber.  Corn chowder is one of my favorite soup recipes especially in winter because it is filling and warming at the same time and making it in the crock pot is simple. Crock pot meals are so simple and easy to make so try this one this winter.

Corn Chowder

6 slices lean short cut bacon, diced

1/2 cup finely chopped onion

2 cups diced peeled potatoes

2 pkts (10 oz each) frozen whole kernel corn (total 580g)

1 can (16oz or 420g) cream style corn

1 tbs sugar

1 tsp Worcestershire sauce

1 tsp seasoned salt

1/4 tsp pepper

2 cups water

In skillet fry bacon until crisp, remove and put aside.  Add onion and potatoes to pan and saute for about 5 minutes, drain well.  Combine all the ingredients in the crock pot and stir well.  Cover and cook on low for 5 hours.  Ladle half of the soup into a medium size bowl (make sure to replace the lid on crock pot) and process until fairly smooth then add back into the crock pot.  Stir, and add 1 - 2 cups vegetable stock until you get the consistency you like.  I like it thick but still looking like a soup.  Put the lid back on again and continue cooking for another hour.  Serves 4.

For another variation you can add cooked shrimp or chicken to the recipe.  I also like to serve this soup with crusty bread or croutons.

Tags: corn chowder recipe, crock pot recipe, recipe

This crock pot beef stew is very easy to put together and you should have all the ingredients in your refrigerator or pantry.  The flavors of the red wine and mushrooms really gives this recipe its great taste so I encourage you to use the wine.  You can also use half and half of wine and beef stock if you prefer.

1 1/2 pounds (650g) of round steak, cut into 1 inch cubes

16 oz (400g) can tomatoes

1/2 cup red wine or beef broth

1 tblsp tomato paste

1 tblsp brown sugar

1/2 tsp salt & black pepper to taste

1 small carrot, halved and thinly sliced

1/2 green bell pepper thinly sliced

1 small grated (or finely chopped) onion

2 bay leaves (optional but recommended)

1/4 tsp thyme and oregano

1/4 pound (120g) fresh mushrooms, sliced

Turn on the crock pot to high and spray with some non stick spray .  Put the steak into the crock pot, add everything else except the mushrooms and then stir gently.  Put the lid on and turn the heat down to low and cook for 8 hours.   Add the mushrooms in the last 1/2 hour of cooking. You can thicken with cornflour or potato flour about the same time.  Remove the bay leaves from the crock pot before serving.  Oh, and I have forgotten that step once or twice and was the lucky one who got the crunchy bay leaf.

Serve this crock pot beef stew with rice or mashed potato and some peas, corn or other vegetables.   I must admit my favorite accompaniment with this crock pot meal  is sweet potato mash.  Serves 4

Tags: beef stew, Crock Pot, crock pot beef stew, crock pot cooking, recipe