Warm, savory autumn Crock-Pot recipes - KMSP-TV

Warm, savory autumn Crock-Pot recipes

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Chef Marshall O'Brien brings fall comfort food to the table using a time-honored seasonal tradition: The Crock-Pot.

Crock Pot Lasagna

Serves 8
Preparation Time: 20 Minutes
Cook Time: 6-8 hours (overnight)


2 Tbsp. olive oil

2 cups mushrooms, sliced

1 cup green bell pepper, seeded, chopped

1 cup yellow onion, finely chopped

3 cups spinach, loosely packed, chopped

1 lb. 2% cottage cheese

2 cups + plus ½ cup shredded mozzarella cheese, divided

26 oz. jarred low sodium pasta sauce

1 pound, about 3 cups, zucchini, sliced, ¼-inch thick rounds

8 oz. no-boil whole wheat lasagna noodles

½ cup parmesan cheese, grated, divided


Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach. Cook 5 minutes, or until water evaporates. Season with salt and pepper.

In mixing bowl, mix cottage cheese, 2 cups mozzarella cheese, and ¼ cup parmesan cheese. Divide into 2 portions.

Grease slow cooker. Cover bottom with 1/3 of sauce and assemble as follows: single layer noodles, 1/3 of cooked vegetables, single layer zucchini, 1 portion of cottage cheese mixture, single layer of noodles.

Repeat layering once in same order. Add layer of remaining sauce, cooked vegetables and zucchini.

Sprinkle ½ cup mozzarella and remainder ¼ cup parmesan cheese on top.

Cook on low for 5 hours or until noodles and zucchini are tender.


Hearty Crock Pot Roast

Serves 8

Ingredients (limit 8 or less):

2 lbs or more beef chuck roast

2 cups potatoes, quartered

2 cups onions, chopped

6 large garlic cloves, minced

2 large tomatoes, chopped

2 cups carrots, peeled, small chop

1 cup mushrooms, chopped

3 cups chicken broth

2-3 Tbsp fresh lemon juice or as desired

1 Tbsp dried Italian seasoning

*fresh rosemary and parsley for garnishing if desired


Season chuck roast with salt and pepper, and brown in heavy skillet with oil.

Place browned meat, potatoes, carrots, peppers, mushrooms, onions, garlic, tomatoes, and chicken broth in crock pot.

Cook on high for one hour, add Italian seasoning, then reduce heat to low and cook for 8 hours or overnight.

Turn off heat, season with lemon juice to taste.

Portion and serve with chopped fresh rosemary and parsley if desired.


Savory Slow Cooker Chicken

Serves 8
Preparation Time: 20 Minutes
Cook Time: 9 hours


2 Tbsp. olive oil, divided

1 Tbsp fresh lemon juice, or as needed

½ Tbsp oregano, dried

½ Tbsp thyme, dried

½ Tbsp basil, dried

6 cloves garlic, peeled, minced

1 – 4 lbs whole chicken, giblet/neck packet removed from cavity

1/2 tsp salt

¼ tsp black pepper, ground

2 cup potatoes, quartered

2 cup carrots, peeled, chopped

2 cups butternut or other hard squash, peeled, chunked

1 ½ cups onion, chopped

4 dashes paprika


Pour 1 Tbsp oil in empty crock pot, then using paper napkin or towel, grease crock pot by rubbing oil around bottom and bottom half of crock pot walls.

Turn crock pot on low.

Place potatoes, carrots, mushrooms, onions in crock pot and mix vegetables with ½ salt and ½ dried herbs.

Rub whole chicken with remainder olive oil, lemon juice, dried herbs, minced garlic, remainder salt and pepper.

Place whole chicken, breast side down, in crock pot on top of vegetables, sprinkle chicken with paprika, then cover and cook for about 9 hours.

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