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Local Business

Easy crockpot recipes for fall


Fall is the time for stick-to-your-ribs, comfort food. What better (and easier) way to cook some up than with a slow cooker. Here are two recipes to warm you up:

Slow cooker turkey with stuffing - From Sugar n’ Spice Gals:

  • 1 (12 oz.) package herb seasoned stuffing
  • 1 onion, chopped
  • 4 celery ribs, chopped
  • 1 cup dried cranberries
  • 1 cup chicken broth
  • 3 Tbsp. melted butter
  • 1 (3 pound) frozen boneless turkey breast, thawed
  • ¼ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. dried thyme (optional)
  • 1 package turkey gravy mix

Spray 4-quart crock pot with cooking spray. Add stuffing mix, onion, celery and cranberries. Combine chicken broth and butter. Pour over stuffing and stir gently. Remove string from turkey, rinse and place on top of stuffing. Sprinkle with salt, pepper and thyme. Cover and cook on High 1 hour. Reduce to Low and cook 4-5 hours or until meat thermometer reaches 170. Remove turkey and make gravy. Serves 4-6.


Slow Cooker Pot Roast  - From Joyously Domestic:

1 chuck roast- 3-4 pounds

Olive oil

1 pound carrots, peeled and cut into large chunks

2 pounds potatoes, peeled and cut into large chunks

1 onion, peeled and cut into large chunks

2 stalks celery, cut into large chunks (optional)

1 cup beef broth


Seasoning Mix-

2 tablespoons steak seasoning

1 tablespoon kosher salt

1 tablespoon dried thyme

1 tablespoon dried rosemary

Combine in a small bowl. Set aside.


Coat meat with olive oil.  Sprinkle with one third seasoning mix. Sear meat in large skillet over medium-high heat. Transfer to slow cooker. Place vegetables in large bowl.  Drizzle a little olive oil to coat. Sprinkle on remaining seasoning mix.  Add the vegetables to same skillet. Sauté five minutes. Add vegetables onto roast. Pour in beef broth. Cover with lid. Cook on Low 9 hours or High 6 hours. Thicken juices for gravy. Serves 4-6.


The Butcher Shop

3309 W Rock Falls Rd, Rock Falls, IL 61071