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.



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.