Crock Pot Cubed Steak With Gravy

***I am making this as I type this because finally cooler weather has come to Kentucky and of course I am always looking for recipes to enjoy on these wonderful days. Also, because it is Sunday, my standing rule of an old fashioned Sunday dinner is in effect too. I found this recipe at the Country Cook  and so far it smells heavenly! ***


1 packet of au jus gravy mix

1 (10.5 oz) can of cream of chicken condensed soup

1 (10.5 oz) can of French onion soup*

1/2 cup water

1 1/2 – 2 pounds of cubed steak

To Thicken Gravy:

3 TBS. cornstarch

3 TBS cold water


In the bottom of a 6-quart slow cooker (a.k.a crock pot), combine the cream of chicken soup, the au jus gravy packet, French onion soup, and 1/2 cup water. Mix well. 

Put cubed steak in the slow cooker with gravy mixture.

Cover the slow cooker and cook on low for 6-8 hours. 

After cooking, it is time to thicken the gravy, in a small bowl, whisk together the cornstarch and the cold water. 

Stir mixture into the slow cooker. 

Cook on high for 30 minutes until the gravy is thickened. 

Serve with mashed potatoes. 

****IF-sensitive to salt, use the low sodium options on the soups and au jus if available****

COOK’S NOTES: First off, I substituted the French onion soup for beefy mushroom as I am allergic to onions. Secondly, when the meat is done the cooking, I am going to remove it to stir in the thickening mixture, then add it back into the slow cooker for the last 30 minutes on high. It just seems the best way to handle that situation, so that it gets mixed into the gravy well. You could also substitute the French onion soup with golden mushroom soup as well, I wanted a really beefy flavor, so I went with the beefy mushroom.



Crock Pot General Tso’s Chicken

g**** I found this on the Internet. Not really sure where it originated from. I LOVE Chinese food! It can be super expensive. I love crock pot meals because it is so easy to just throw the stuff in and let the crock pot do the work! I have not made this yet, but will do so when I have all the ingredients****


2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces

1 cup of corn starch, divided

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

1/2 cup sugar

1/2 cup low sodium soy sauce

1/2 cup unsweetened pineapple juice

1/3 cup vinegar (white distilled or apple cider)

4 cloves garlic, minced

1/2 teaspoon cayenne pepper

1/4 teaspoon dried ginger

Green onions, chopped, to top

Rice and broccoli, to serve


Combine 3/4 cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.

Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove chicken and set aside.

In the slow cooker (or crock pot) combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne, stir to mix well.

Add the chicken to the slow cooker and cook on low for 4 hours. Check 20 minutes before serving and make sure the sauce is thick enough. If it is not, take the remaining 1/4 cup of cornstarch and mix it with a 1/4 cup of cold water until a slurry forms. The gently mix it into the chicken and sauce, being careful to not scrape the cornstarch coating off the chicken. Cook for another 20 minutes and serve over rice with broccoli. Top with the chopped green onion.

Slow Cooker Beef Tips with Gravy

** I made some serious changes to this recipe. I am posting the recipe that I made tonight and not the original. **


1 1/2 pounds beef tips ( or cubed beef stew meat)

1 package of dry brown gravy mix

1 can (10 3/4 oz) cream of chicken soup

2 TBS of beef broth granules


Add beef to the slow cooker.

In a bowl, combine the gravy mix, cream of chicken soup, and the beef broth granules. Stir to combine and pour over beef in slow cooker.

Stir all ingredients together

Cook on low for 6-8 hours. Give everything a good stir before serving. Serve on top of mashed potatoes or egg noodles. Enjoy with veggies or a salad.

**** Cooks Tips: I actually cut up a beef roast to use in this recipe and I totally recommend going that route because you get more meat and can control the size of the pieces. Also, I had to add 2 TBS of cornstarch mixed with 2 TBS of water to make a slurry to thicken the gravy some. The next time I make this, I am going to use a larger roast, the one I used was 2 1/2 pounds and we had very little left. So this is a hit with the hubby for sure and so easy!****

Slow Cooker Honey Sesame Chicken

** I made this last night and it was a hit with us both. Although I think next time I will add some veggies to it, maybe green beans or those frozen Asian veggies you can get at the store. See my notes for the changes I made to this recipe. **


3 pounds boneless, skinless, chicken thighs

salt and pepper to taste

3/4 cup honey

1/2 cup soy sauce

1/4 cup plus 2 TBS. ketchup

1 TBS canola oil

1  TBS. sesame oil

1  TBS minced or grated fresh ginger root

4 cloves garlic, peeled and minced or pressed

3/4 tsp. crushed red pepper flakes

4 tsp. cornstarch

1/4 cup cold water

Optional Garnishes:

thinly sliced scallions

Sesame seeds

6 cups hot cooked rice, for serving


Very lightly season chicken thighs with salt and pepper and place them in the slow cooker.

Whisk together the honey, soy sauce, ketchup, canola, and sesame oils, ginger, garlic, and pepper flakes in a mixing bowl and pour over chicken thighs. Cover the slow cooker and cook on low for 4 hours or until the chicken is tender and cooked through.

Use tongs or slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the sauce in the slow cooker.

Stir the cornstarch into the water with a fork or a small whisk until dissolved. Whisk the mixture into the sauce in the slow cooker. Cover the slow cooker and turn the heat to high. Let it cook for 15 minutes, it will thicken as it cooks.

Carefully transfer the chicken back into the slow cooker and mix to coat the chicken with the thickened sauce.

Serve the pieces of chicken over hot cooked rice. Spoon sauce over the chicken and garnish with the scallions or sesame seeds.

***** Cooks Tips*****: I used regular thighs. I had the boneless skinless ones on my list, but hubby grabbed the wrong ones and actually it turned out better. Because the bones and skin protect the meat some, it did not dry out as it might have without them. If using regular bone in thighs, before you put the chicken back into the slow cooker, I removed the meat from the bones and the skin. Stir the meat into the sauce before serving. I also think this would be fabulous with Asian veggies added, you can usually find them in the freezer section, I would add them after you thicken the sauce and add the chicken back in. Let them cook on low for about 30 minutes or so to thaw and heat through.

Cheesy Chicken Tater Tot Casserole

**I made this today/yesterday and it came out pretty good! I think that most people keep the ingredients on hand so you can just throw this in and you have dinner!**


1 (32 ounce) bag of frozen tater tots

1 (3 ounce) package of bacon pieces

1 pound boneless, skinless chicken breasts, diced

2 cups of shredded cheddar cheese

3/4 cup milk

salt and pepper to taste


Spray slow cooker with non stick spray.

Layer half of the frozen tater tots on the bottom of the slow cooker

Sprinkle with 1/3 of the bacon pieces

Now top with 1/3 of the shredded cheese

Add the diced chicken on top. Season with salt and pepper.

Now add 1/3 of the bacon pieces and another 1/3 of the shredded cheese

Put the rest of the frozen tater tots on top.

Finish with the remaining 1/3 of the bacon pieces and remaining 1/3 of the shredded cheese.

Pour the 3/4 cup of milk over the top.

Cover and cook on low about 4-6 hours.

Cooks Tips: Since slow cookers vary in temperature, the newer ones run hot and the older ones might take a bit longer to cook. I used bacon that I had fried that morning instead of the bacon pieces.

Slow Cooker Sloppy Joes

***I made this last night and it was so good! Of course it does not taste like that canned stuff, but I find this so much better!***


2 pounds ground beef

1 small onion, chopped

1 (8 oz) can tomato sauce

1/2 cup ketchup

1/2 cup water

1/4 cup brown sugar, packed

1/4 cup all- purpose flour

1 TBS. chili powder

1/4 tsp. garlic powder

1 TBS. cider vinegar

2 TBS. yellow mustard

1 TBS. Worcestershire sauce

salt and pepper to taste

8 Kraft singles (optional)

8 hamburger buns


In a large pan, brown ground beef with chopped onion. Crumble and cook until no longer pink. Drain excess grease.

Put ground beef mixture into your slow cooker. Add in the rest of the ingredients ( except cheese and buns). Give it all a good stir.

Cover and cook on low for about 4-6 hours.

When ready to serve, toast buns if desired, place filling on buns and top with cheese or other favorite toppings!

***Cooks Tips: I did not use onion in this recipe because I am allergic. This recipe can be changed to suit your own tastes. I do eat these with cheese on them and they are good! You can add your own favorite toppings as you desire. ***

Slow Cooker Beef Stew

** I made this last night and it was the best beef stew recipe I have had in a while. It is easy and the slow cooker does all the work! **


1 large onion

2 medium carrots, peeled and thinly sliced

2 large potatoes, cut into 1/2 inch chunks

1 cup fresh green beans, cut into bite sized pieces

1 pound sew meat- beef chunks

1 bay leaf

1 tsp. fresh thyme

1 clove garlic, crushed

3 cups beef stock

2 TBS. light brown sugar

3/4 tsp. salt

2 tsp. Worcestershire sauce

pepper to taste

3 TBS four

2 tsp. tomato paste


Put all the ingredients except for the four and tomato paste into the slow cooker and stir to combine.

Cover and cook on low for 8-9 hours or high for 4-5 hours until the beef is tender and potatoes are fork tender.

Stir the stew once or twice as it cooks, if possible

30 minutes before serving, transfer a ladle full of broth to a small mixing bowl

Add the flour and tomato paste, whisk until smooth, then stir the mixture back into the stew and cook for the remaining 30 minutes.

Cooks Tips: First of all, I found this strew to be good but bland with only the 3/4 tsp of salt, so you might want to add more to your liking. Although if you are on a low sodium diet it is perfect! I also used frozen green beans instead of fresh, just add them in with the flour and tomato paste mixture and let them cook for the last 30 mins, so they won’t be mushy. I also served with Croissant rolls, but you could serve with your favorite bread.