Crock Pot Ranch House Chicken Fried Steak



6 servings



1 tbsp. vegetable oil
2 lbs. round steak or
“simmering” steak (see note)
2 onions, thinly sliced
3 cloves garlic, minced
1 tsp. salt
1 tsp. cracked black peppercorns
1/4 cup all purpose flour
3/4 cup chicken stock
1 tsp. paprika
1/4 tsp. cayenne pepper
1/4 cup whipping cream
1 jalapeno peppers, finely chopped
Hot fluffy mashed potatoes


In a skillet, heat oil over medium high heat for 30 seconds. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.

Reduce heat to medium. Add onions to skillet and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minutes. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add stock and cook, stirring, until thickened. Sauce will be very thick.

Spoon sauce over meat in slow cooker, cover and cook on LOW for 8 hours or on High for 4 hours, until meat is tender.

In a small bowl, combine paprika and cayenne. Gradually add cream, mixing until blended. Add to stoneware along with jalapeno pepper. Cover and cook on HIGH for 15 minutes, until flavors meld. Serve with hot, fluffy mashed potatoes.

TIP: While round steak is traditionally used for this dish, an equally successful version can be made with “simmering steak.” This is cut from the blade or cross rib and is available at many supermarkets.

175 Essential Slow Cooker Classics

Author's Comments

Making this recipe in the slow cooker eliminates the traditional tasks of pounding the meat and watching the frying pan. It also produces melt in your mouth results. The rich, spicy pan gravy served over mashed potatoes is a marriage made in heaven. To turn up the heat, increase the quantity of jalapeno pepper. This needs a large minimum 5 quart slow cooker.

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