Crockpot Recipes, part 2 [Archive]

Foley42

01-19-2007, 12:16 AM

Tonight I made Broccoli and Potato Soup (soooo freaking good!)

20 oz frozen or fresh broccoli
1 lb Velveeta cheese, cubed
2 cups potatoes, cubed
1 can cream of chicken soup
1 can cream of mushroom soup
4 cups water
*Bacon bits optional

Mix everything together in crockpot. Cook either on low for 4-5 hr or high for 1-2 hr.

sidenote: I didn't measure the broccoli or potato (I left the skin on)...just estimate, it doesn't have to be perfect. Serves 6 (guesstimated).

sublime311

01-21-2007, 07:59 AM

This is my mom's recipe. Everyone who's ever tried it has loved it! This is a great party recipe so I'll be making it for our Patriots game party tonight. Note: Some of the ingredients are "to taste".

Italian Beef

Rump Roast (4lbs)
3 cans of beef broth
Chopped onions (1 med)
Garlic (3 cloves)
Oregano
Peppercorns
Pkg dry onion soup
Pepperoncinis (half way through add mild pepperoncinis and some of the juice.)

On low for 6-8 hours. Leave in the broth, but pull apart and serve on French rolls.

Reenie

01-21-2007, 07:27 PM

We had MrsWilson's White Chicken Chili (http://www.constantchatter.com/forum/showpost.php?p=168365&postcount=93) tonight and it was DELICIOUS! My DH sneaked a little early, in fact, and ate it as a dip on tortilla chips (which he loved!). Also, it was extremely easy and so awesome for clean-up since I used a crock pot liner (they were on sale last week!).

And jimmysgirl, the recipe compilation is superb! You really knocked yourself out there, chica!

njnewyearsbride

01-22-2007, 06:06 PM

made the cream cheese crockpot chicken today and LOVED it..
this is probably my favorite crockpot meal yet!
YUM

Natrat80

01-23-2007, 11:54 AM

I'm so glad I found this thread! I looked through the first few pages of the old thread and wrote down 3 new recipes to try. I hate to cook, but I love cooking in the crockpot because it means minimal effort, and little to no touching of the meat! :p

Here's one of my favorites that has been loved by lots of people.

Fiesta Chicken and Rice Soup
1 can diced tomatoes
2 can (14oz) chicken broth
1 can pinto beans
1 ounce packet chicken taco seasoning (I've used regular taco seasoning and it's good too)
1 - 2 large chicken breasts

Combine all ingredients in crock pot. Cook on low 8-10 hours, high 4-6 hours.

20 minutes before meal time remove chicken breasts, cut up and replace them into crock pot. Add 1 cup instant brown rice and stir. Let simmer until rice is cooked. Top with cheddar cheese shreds and serve with cornbread.

ladyco4

01-24-2007, 11:49 AM

Natrat80 this recipe sounds good and I'd like to try it out. I have a couple of questions though, what size can of diced tomatoes did you use? And how many people will this serve?

Thanks,
Ruth

Natrat80

01-24-2007, 01:01 PM

ruth I use a small can of tomatoes-14 oz. It can easily serve 4 with some leftovers. Also, what I usually do is cook and serve it one night and then when we heat up the leftovers I add another can of chicken broth to make it more soupy.

Let me know if you like it!

ladyco4

01-24-2007, 02:10 PM

Thanks for the info. I'll go and get the pinto beans and tomatoes today and give it a try in the next couple of days. I'll let you know how it goes.

Ruth

PalmBch2002

01-25-2007, 10:14 AM

AmandaLeigh

01-25-2007, 09:05 PM

I use my crock pot to make soup more than anything else. Here is the soup I made a few days ago.

1 whole chicken cut into peices
2 1 onion, peeled and cut in chunks
3 carrots, washed and chunked
3 celery stalks cut in half
1 can chicken broth
2 cans diced tomatoes
water

Put everything in the crock pot on low (fill with water to the top). Ad your favorite spices (I used Italan seasoning, garlic powder, and pepper)
Cook on low until chicken is falling apart. Remove chicken and veggies T.ear chicken into small pieces Return to crock pot with broth. Add in minute rice and cook until rice is done.

ladyco4

01-27-2007, 11:25 AM

Amanda, your chicken soup sounds good. One question, what size can of tomatoes do you use?
Ruth

silvergrey

01-27-2007, 11:01 PM

I have a pre-seasoned pork loin that I got from Sams. Do I need to put any liquid in the crock pot with it or can I just throw it in there? I feel like I need to put a little water or smething. Thanks, Christine

I'm late and you may not need to know anymore, but yeah, I'd put some liquid in with it. Maybe a can of chicken broth, or just some water. Throw in some cut-up potatoes and carrots and you've got a whole meal. :)

DelSol

01-29-2007, 04:25 PM

Pulled Pork
5-6 lbs country style pork ribs
1 medium onion, finely chopped
1 heaping teaspoon chopped garlic
1 bottle Jack Daniels spicy original bbq sauce

Place ribs in crockpot. Add onions and garlic, pour the sauce over it all.
Set on high.
Cook about 8 hours.
Remove ribs and seperate meat from bones. Place meat back into crock and stir, allowing meat to fall apart.
Serve on toasted buns.

I wanted to make this recipe, probably tomorrow, but I bought a pork tenderloin instead of the ribs, do you ladies think it will be ok? I'm thinking yes, there shouldn't be a problem.

SunnyAB

01-29-2007, 04:46 PM

Yes - I've used the pork loin and its great! :D

ladyco4

01-29-2007, 07:40 PM

I made the Fiesta Chicken and Rice soup over the weekend and it was a HUGE HIT! My family loved it. :)

Ruth

Natrat80

01-29-2007, 08:00 PM

Ruth, I'm glad you like it! :)

silvergrey

01-29-2007, 09:32 PM

I found some bratwurst in our freezer, left over from a summer cookout. I'm not a sausage eater, but DH liked this recipe. Be warned, it smells very strongly.

Sweet and Sour Bratwurst

8 bratwurst or other fresh sausage links
1 large onion, sliced
1 bottle barbecue sauce, about 18 oz
3 medium green bell peppers, chopped
2 medium red bell peppers, chopped
1 (16 oz) can chunk pineapple, drained

Brown bratwurst in a skillet and cut into bite-sized pieces. Place sliced onion in bottom of slow cooker; add the browned sausage and barbecue sauce. Cover and cook on LOW for about 3-4 hr. Add peppers and pineapple to slow cooker. Stir occasionally and cook until peppers are tender, about 3 hr longer. Serve with potato salad and beans, or with hot cooked rice.

DelSol

01-30-2007, 04:24 PM

Thanks SunnyAB!

I didn't get a chance to make it today but I'm all set for tomorrow.

Ohana

01-31-2007, 10:21 AM

I made the following recipe over the weekend, and it was delish!

Moroccan Spiced Beef

3.5-4 lb beef chuck roast (I used a bone in 7 blade pot roast)
2 tsp ground cumin
1 tsp curry powder
salt and pepper to taste (the recipe said at least 1 tsp of salt and a teensy bit of pepper. I used only a pinch of salt and a few healthy grinds of black pepper)
2 medium onions, cut into thin wedges
2-14.5 ounce cans petite diced tomatoes
1/2 cup beef broth

Stir together cumin, curry, salt, and pepper in a small bowl. Sprinkle over both sides of roast, rubbing into the meat.
Place onions in bottom of crockpot. Top with meat, then undrained tomatoes, then broth. Cover and cook on low for 11 hours, until meat is tender.
Skim fat off top. Serve with couscous. Leftovers can be frozen.

vjel

01-31-2007, 06:16 PM

Sweet Sour Chicken

4 boneless, skinless chicken breasts
1 can whole cranberry sauce
1 cup French or Catalina salad dressing
1 packet Lipton Onion soup mix

Put chicken in crock. Mix together the remaining ingredients and pour over chicken. Put cooker on low for about 5 hours. Serve over rice.

I made this tonight and thought it was good, DH and DD liked it too. :) I didn't have chicken breasts though and used wings/drummettes I had on hand. Thanks for posting this recipe!

SunnyAB

01-31-2007, 08:10 PM

I got a pork loin for tomorrow too! (subliminal???) :D Its a new recipe though - I'll let you all know how it turns out. (cranberry jelly involved) :cool:

Ms Chanticleer

02-01-2007, 09:39 AM

Here is a great crockpot recipe for beef.

CROCKPOT FRENCH DIP SANDWICHES

2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb top or bottom round roast
8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

KrissyCat7

02-01-2007, 10:16 AM

I got a pork loin for tomorrow too! (subliminal???) Its a new recipe though - I'll let you all know how it turns out. (cranberry jelly involved) Oh I just made a pork loin with grape jelly and brown sugar. It was soooo good.

camberne

02-01-2007, 10:26 AM

For the recipes that call for the boneless/skinless chicken breasts, can you easily replace them with the boneless/skinless thighs? I personally prefer dark meat, but I know it would be greasier.

SunnyAB

02-01-2007, 10:45 AM

Is your recipe already posted KrissyCat7??

Ms Chanticleer - thats probably going to be my next Crockpot 'tryout'! YUM! :D

Camberne - I'm sure that will be fine. For one of the recipes I substituted 1/2 the chicken breasts for boneless thighs (FH likes them better) and to make sure the dish wouldnt be too dry with just breasts, just in case - and it was fine. Not dry - and probably wouldnt have been with just the breasts anyway, but I didnt notice it being greasy at all (but Im sure it depends on how fatty your thighs are).

Standrea

02-01-2007, 11:29 AM

Does anyone have a great recipe for bbq boneless Ribs?

I tried to make them a few weeks ago but they burned so bad that i had to use oven cleaner to get my pot clean!

Today I made pork chops in the crock pot. I've never eaten pork chops before, let alone cooked them, but they smell fantastic.

I used a can of cream of mushroom soup, some cut up mushrooms, 2 cups of baby carrots, an onion, 1/4 cup of water, worsteshire sauce and 2 tsp. of herbs de provance.
Then I put the salt and peppered pork chops in the frying pan and browned both sides, put it ontop of the soup mix, and set it on for 6 hours...I hope it tastes yummy!!

camberne

02-05-2007, 08:40 AM

This is one of my all-time favorite meals from when I was a kid. I'm putting together a cookbook for my church right now and begged my mom for this recipe!

Crockpot Hungarian Goulash

2 lbs round steak, cut into cubes
1 cup chopped onion
1 clove minced garlic
2 tablespoons flour
1 teaspoon pepper
1 tablespoon paprika
1/4 teaspoon thyme
l can tomatoes (1lb 12 oz)
1 cup sour cream
egg noodles, cooked

Coat meat with flour and put in crockpot. Add all other ingredients except sour cream. Cook on low for 7-10 hours, high for 5-6 hours. Meat should be very tender. Add sour cream 30 minutes before serving. Serve over egg noodles.

Ohana

02-05-2007, 09:01 AM

I made the Easy Chicken Santa Fe (http://www.constantchatter.com/forum/showpost.php?p=4830&postcount=10)and Chicken Taco Soup (http://http://www.constantchatter.com/forum/showpost.php?p=433430&postcount=223). Both were yum and made a ton of leftovers.

bluhimmy

02-05-2007, 03:20 PM

Have to agree the Sweet & Sour Chicken was really good. I made it last Friday since I had everything on hand. DH love it too. What a great way to use up the extra can of cranberry sauce sitting in the pantry since from last Thanksgiving. I bet it would be good using chicken drumettes, short ribs and meatballs too.

camberne

02-05-2007, 03:34 PM

sublime311

02-05-2007, 05:37 PM

I made the infamous cheesy chicken this weekend and it was a hit! I added garlic cloves, chopped onion and green pepper along with several dashes of Tobasco for a little added heat. I served it over frozen "homemade" - style egg noodles. Sooo yummy!

ladyco4

02-08-2007, 09:57 PM

I made the chicken soup posted a couple of pages ago. The poster didn't give specific amounts on a couple of items so I thought that I would post what I used.

4 chicken breasts (DH doesn't like dark meat)
2 cups chicken broth
2 28 oz cans of diced tomatoes
1-2 cups minute rice
a couple of handfulls baby carrots cut in chunks
garlic salt to taste
salt to taste
pepper to taste
onion, optional
celery, optional

Mix all ingredients in crockpot. There should be enough liquid to fill the crockpot. If you need more liquid use water.
I cooked it on low for 10 hours. About 1 hour before it was done I stirred in 2 cups minute rice, this made the consistency VERY thick. More like a stew than a soup. If you want a soupier consistency then use 1 cup of minute rice.

I have very picky eaters in my house and everyone loved this recipe.

camberne

02-09-2007, 03:15 PM

I finally made the Sweet & Sour Chicken yesterday, and was really surprised at how soupy the sauce was. I guess I was expecting it to be a little more saucy than soupy. That said, my son loved it. My husband said that he'd like it better if the chicken was cut up in smaller pieces so that it permeated the meat more, so that's what I'll do next time!

Chicken is still making me nauseated (surgery 9 mos ago), so I didn't try any. Someday...

ajb524

02-14-2007, 08:52 AM

I made this taco soup yesterday and it was so yummy! I sprinkled shredded cheese on it and used those scoopable tortilla chips and it was so good. I'll definitely be making this again.

1 pound lean ground beef
1 can (15 ounces) kidney beans
1 can (11 to 15 ounces) whole kernel corn, drained
1 10 oz can Rotel tomatoes
1 envelope taco seasoning
1 (28 oz) can tomatoes
1 sm can chopped chile peppers (4 ounces)
1 can (15 ounces) pinto beans
1 envelope Hidden Valley Ranch Dressing
PREPARATION:
Brown the ground beef; drain well. Add remaining ingredients and stir. simmer in slow cooker on LOW for 6 to 8 hours. serve with tortilla chips or Mexican cornbread.

LexyLou

02-19-2007, 12:31 PM

Parmesan Chicken
Prep Time: 10 minutes

1 envelope onion soup mix
1 1/2 cups milk
2 (10.75 oz.) cans condensed cream of mushroom soup
1 cup long-grain white rice (not instant or Minute Rice)
6 boneless skinless chicken breast halves
1/4 cup butter (salted or unsalted), cut in bits
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Combine the onion soup mix, milk, mushroom soup, and rice in a bowl. Place chicken breasts in bottom of greased slow cooker. Top with butter. Pour soup mixture over top.

Sprinkle with salt, pepper, and Parmesan cheese. Cover; cook on Low for 8-10 hours, or on High for 4-6 hours.
Servings: 6

I'm making this right now but I had to make some modifications because I didn't have some stuff so I hope it turns out ok.

I only used one can of Cream of Chicken soup (instead of Cream of Mushroom) and then I used a can of just plain chicken broth.

I also didn't have a packet of onion soup which is weird because I always have onion soup mix on hand so I just added some onion, garlic and seasonings...It's just too cold out to bundle up DD to go to the store...

I hope it turns out ok. I'm sure it will taste really different then the original recipe but hopefully decent. I haven't used my crockpot in probably a year!

jimmysgirl424

02-19-2007, 01:18 PM

I've got Creamy Crockpot Chicken in the crockpot now. First time I've made it, but DH is home already and says it smells really good!

PaulsGirl

02-19-2007, 10:46 PM

vjel

02-20-2007, 07:25 AM

haven't made this one yet but it's the weekly crockpot recipe from about.com:

Easy Pepper Jack Chicken
4 to 6 chicken breast halves, boneless, without skin
bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa
Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until chicken is tender.
Serves 4 to 6.

KrissyCat7

03-02-2007, 12:36 PM

I have the sweet and sour chicken in right now. It looks good.

This is the best pulled pork Ive ever made.
BBQ Pulled Pork

3 pounds boneless pork shoulder roast or pork loin
1 package McCormick Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup vinegar

DIRECTIONS

1. PLACE pork in slow cooker.

2. MIX Seasoning, ketchup, brown sugar, and vinegar until blended. Pour over pork. Cover.

3. COOK 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

4. SHRED pork, using 2 forks. Return pork to slow cooker; mix and heat with sauce before serving.

Makes 10 servings.

Serve on fresh rolls

LeslieR

03-04-2007, 07:10 AM

Jeez, I'm a little late to the game. I didn't know there was a new thread-no wonder I wasn't getting email notifications for the old one anymore.:o

psusna

03-04-2007, 07:33 AM

Krissy: Oh wow that sounds good! I can't wait to try it.

I made parmesan chicken yesterday. It was good, but DH was not impressed. It's almost identical to a recipe that I bake in the oven and we both thought tasted better. Plus, it burned around the edges -- strange.

May27JnJ

03-05-2007, 08:27 AM

ajb524

03-05-2007, 02:01 PM

Do you think it would still taste ok if I didn't put the tomatoes and peppers in it? (I don't like tomatoes or peppers in my food. I could seriously win an award for the pickiest eater in the world.)

I completely understand. I'm a very picky eater :D

I definitely think you could get away with not putting in the chile peppers, but not the crushed tomato's. It's pretty much the the base of the soup. The can of rotel is also tomato's with peppers in it.

I'm not that crazy about tomato's either, but this soup really doesn't have a tomato taste (for me anyway) after you add all of the other stuff.

Hope that helps.

SunnyAB

03-05-2007, 04:42 PM

You could try to add beef broth (1-2 c maybe??) instead of the tomatoes - but it would probably taste quite different. I'm there with you in regards to peppers, but I love tomotoes - (but if you don't like em, you don't like em!) :p Not sure how badly you dont like them but if you absolutely cant stand them - I would try the broth. You need some liquid - and thats the only thing I can think of to substitute. What do you think ladies? Good luck!

mobox

03-12-2007, 01:57 PM

Leslie - Me too...:o

Question:

Do you all think I could use a pork loin in this recipe???
Cuban Pork
bhg.com
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
1 3-pound boneless pork shoulder roast
1 cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)

KrissyCat7

03-13-2007, 05:23 PM

Do you all think I could use a pork loin in this recipe??? Sure. I interchange all the different cuts of pork all the time.

JennW

03-14-2007, 09:53 AM

*subscribing*

silvergrey

03-17-2007, 10:28 PM

Tasty vegetarian recipe stolen from jesvet :)

Crockpot Moroccan Lentil Stew

INGREDIENTS:

* 1 cup dried lentils, sorted and rinsed
* 1 lb. butternut squash, peeled and cubed
* 10 small new red potatoes, cubed
* 1 onion, chopped
* 4 cloves garlic, minced
* 2 (14 oz.) cans diced tomatoes, undrained
* 1 Tbsp. curry powder
* 1/2 tsp. salt
* 1/8 tsp. white pepper
* 1/8 tsp. crushed red pepper
* 2 cups water
* 8 oz. pkg. frozen cut green beans, thawed

PREPARATION:
Combine all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting.

Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. 6 servings

Rosebud

03-25-2007, 12:15 AM

I made this tonight & thought it was pretty good (DH liked it a lot).

Slow Cooker Garlic & White Wine Pork Roast

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup white wine (I used a nice, buttery chardonnay)
3 tablespoons minced garlic
1 Tbsp. butter
freshly ground black pepper to taste
3-4 red potatoes, peeled and quartered
5 carrots, peeled and chopped

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and butter over the top, turning the pork to coat. Spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. After 2.5 hours, add chopped potatoes and carrots to slow cooker. Serve pork on large platter and ladle liquid and vegetables on top.

Serves 6

sublime311

03-25-2007, 12:39 AM

I made this tonight & thought it was pretty good (DH liked it a lot).

Slow Cooker Garlic & White Wine Pork Roast

OMG, that sounds SOOO yummy! I bet the house smelled great! I'm saving this!

rachrich

03-26-2007, 04:46 PM

Chili soup (my mom's recipe, and it's delish)
1 lb. Hamburger
15 oz. kidney beans
15 oz. diced tomatoes in juice
1/2 C chopped onion
1/2 green pepper, chopped fine
1 chopped garlic clove
2 Tbsp. chili powder
1 tsp. salt (optional)
1/2 tsp. cumen
1/4 tsp. red pepper (cayene) powder
8 oz. tomato sauce (if soup seems dry)

Brown beef and drain. Put all ingredients in crockpot over VERY low heat.

Note: It cooks fast-in about 4 hours on very low heat, so be careful. This isn't one you'd put together in the morning and leave cook all day without monitoring it.
It is super easy to do double/triple batches of this and freeze, or use for entertaining (i sound like Rachael Ray!). It's always a hit when I make it.

xhristina

03-27-2007, 05:28 PM

I noticed that a lot of crock pot recipes call for "Cream of..." soups. For example, I've read that many of you LOVE the Cheesy Chicken recipe and that one calls for Cream of Cheddar I think, and Cream of Chicken.

DH *HATES* casseroles. He will flat out refuse to eat anything like tuna noodle casserole or turkey tetrazini. So should I stay away from any of the crock pot recipes that call for "Cream of..." soups? Are they reminiscent of casseroles? Or are they completely different?

ejs

03-27-2007, 05:52 PM

JennW

03-27-2007, 05:54 PM

xhristina - I hate casseroles, too. I don't know why, I just loathe them. I haven't tried any of the crock pot recipes with the cream soups, but I would be willing to give them a try. They don't all seem so casserole-ish to me. That probably makes no sense but I'd give it a shot if I were you!:)

xhristina

03-27-2007, 06:12 PM

Well, he's Italian, so I don't think it's the noodles/pasta that he doesn't like (we eat things with noodles/pasta all the time). And I don't think he minds creamy either because he likes mushroom risotto or pasta with prosciutto and cream. Although those types of "creamy" are different than "casserole creamy" (I think casserole creamy is a lot thicker and richer). I think it's just the taste in general - he's not a big fan of good 'ol "americana" cuisine (casseroles, meatloaf, etc.).

I'm dying to try some of these recipes (because they seem to be some of the more popular ones), but I'm scared they'll turn out too much like a casserole and he'll turn his nose up at it! :rolleyes:

laura

03-27-2007, 06:41 PM

That's funny b/c my husband is Italian and he LOVES casseroles/'americana' type dishes b/c he never had them growing up. My MIL is revolted when he tells her we had a casserole for dinner (which is rarely b/c I don't care for them) but they make him so happy!

I think crockpot recipes have a completely different consistency than casseroles; that said, my husband hates crockpot recipes. ;) I think if you make one of the chicken dishes, etc and serve over noodles or rice it won't be too 'casserole'-y. I made a chowder in the crockpot once that my husband actually liked.

mobox

03-27-2007, 08:51 PM

Rosebud - Have you made that pork loin? Did you like it? I have a pork loin in the freezer and usually encrust it with a mustard sauce but I'd like to try something new.

Rosebud

03-27-2007, 09:12 PM

Mo- I did make it and thought it was fine, but needed a little something. I can't put my finger on it.... :confused: It needs something to give it a tad more flavor.

jimmysgirl424

04-05-2007, 10:51 AM

deleted

mobox

04-05-2007, 09:59 PM

Jerked Pulled Pork with Rum BBQ Sauce
Makes 2 servings
Ingredients

* 1/2 tsp chili powder or smoked paprika
* Pinch of garlic powder
* Pinch of ground allspice
* Pinch of salt and freshly ground black pepper
* 1 1/4 pounds pork tenderloin
* Juice of 1/2 lemon or lime
* 1 medium-size yellow onion, sliced
* 1 cup barbecue sauce of your choice
* 2 Tbsp dark rum

Instructions

1. Combine the chili powder, garlic powder, allspice, salt and pepper in a small bowl. Drizzle the tenderloin with the lemon juice, then rub the spices into it. Place the roast in a zipper-top plastic bag and marinate in the refrigerator for 1 to 3 hours, or overnight.

2. Place the onion in the bottom of the slow cooker. Remove the roast from the bag and cut into 1-inch cubes; place on top of the onions. Combine the barbecue sauce and rum in a small bowl; mix well and pour over the roast. Cover and cook on LOW for 6 to 7 hours, until the meat is fork-tender. Pull into shreds with two forks and serve hot.

Notes

* Instead of pork shoulder, this recipe calls for low-fat tenderloin, which is amazing in the slow cooker despite how lean it is. When cooked, shred the meat and pile it onto fresh rolls with more barbecue sauce on top, or spoon it over rice.

* Cooker Size, Setting and Cook Time
* Cooker: 1 1/2 to 3 quart
* Setting and Cook Time: LOW for 6 to 7 hours

Adaya

04-15-2007, 01:38 PM

Saw this on Paula's Home Cooking this morning and it looked soooooo good! Never thought of making mac and cheese in the crock pot.

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Here's a link (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36316,00.html) to the actual recipe and you can see a pic of how good it looks.

mittyrd

04-15-2007, 05:40 PM

subscribing

KRL626

05-27-2007, 05:43 AM

Bumping for easier recipe access! This thread saves my life!

kmfroggi

06-05-2007, 09:21 PM

subscribing

i am so excited, i have been looking for new crock pot recipes!!!

CarolinaGirl

07-10-2007, 12:59 PM

bluhimmy

08-10-2007, 03:47 PM

A while back I tried out a sweet & sour chicken recipe for the crockpot that I found here on CC. I remember it used canned cranberry sauce and onion soup mix, but the other ingredients escapes me. Does anyone have that recipe or remember it? I need it for tomorrow's party! :eek:

Rosebud

08-10-2007, 04:30 PM

Is this it?

Sweet Sour Chicken

4 boneless, skinless chicken breasts
1 can whole cranberry sauce
1 cup French or Catalina salad dressing
1 packet Lipton Onion soup mix

Put chicken in crock. Mix together the remaining ingredients and pour over chicken. Put cooker on low for about 5 hours. Serve over rice.

It's on the first page (http://www.constantchatter.com/forum/showpost.php?p=1157225&postcount=1) of the second crockpot recipes thread. :)

bluhimmy

08-10-2007, 09:23 PM

Yes, that's it. Thank you so much!

kmmommy

08-10-2007, 09:43 PM

I just went in search of the Roast Sticky Chicken recipe and found it in the old thread, but I have a question (and sorry if it's been answered already). The recipe calls for 1 cup of chopped onion, but the directions don't say what to do with it. Anyone know? Do you just mix it in with all the spices, or what?

I've made it a few times and just dumped it into the crockpot right along with the rest. You could also put some inside the cavity for extra flavor I'd guess.

KrissyCat7

08-14-2007, 11:07 AM

Anyone have any new recipes?

I cant wait for the fall...that is when we use our crockpot A LOT!

kmmommy

08-14-2007, 11:21 AM

I'd love any soup or stew recipes anyone has to share. Being pg does not inspire me to cook so with the weather cooling soon I'm hoping to utilize the crockpot more than ever.

TOMama

09-04-2007, 10:40 PM

I just tried this Slow Cooker Pepper Steak (http://allrecipes.com/Recipe/Slow-Cooker-Pepper-Steak/Detail.aspx)recipe. DH really enjoyed it and even ate the green peppers (he usually picks gp out). Very flavorful but not too peppery. With the added cornstarch, it has a stew-like consistency. Very yummy over japanese rice.

INGREDIENTS
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch **added extra cornstarch at the end to thicken up broth
1/2 cup chopped onion
2 large green bell peppers, roughly chopped **added later to avoid mushiness
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt **I omitted the salt

DIRECTIONS
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Katy

09-04-2007, 11:02 PM

Anyone have any new recipes?

I cant wait for the fall...that is when we use our crockpot A LOT!We typically use our crockpot more during the cooler season as well. But I have to ask, since we can't use our stove or oven in the summer (seriously, it makes the apartment like 10 degrees hotter than it already is), does anyone have any good suggestions for a fun summer meal that's not BBQ pork? I have nothing against pork, it's just that TJs' has a great one already made and it's easier clean up than the crockpot.

I have guests coming in a few weeks and I'd like to be able to cook something, so anything guest-worthy would be great. TIA!

sublime311

09-05-2007, 06:51 AM

Last night, I made this pulled pork from the first page and thought it was really delicious. I cooked it on low for 8.5 hours (while I was at work) and that was about an hour too long. Some parts burned and though that's somewhat expected, it did give the meat a slight burnt taste.

Pulled Pork
5-6 lbs country style pork ribs
1 medium onion, finely chopped
1 heaping teaspoon chopped garlic
1 bottle Jack Daniels spicy original bbq sauce

Place ribs in crockpot. Add onions and garlic, pour the sauce over it all.
Set on high.
Cook about 8 hours.
Remove ribs and seperate meat from bones. Place meat back into crock and stir, allowing meat to fall apart.
Serve on toasted buns.

Katy, my mom's Italian beef on the first page is excellent for feeding a crowd.

Orion

09-10-2007, 01:01 PM

I have this in the crock pot right now and it smells so yummy! Can't wait to try it.

Apricot Ginger Chicken

Ingredients
1Â¼ lb (500g) chicken fillets, cubed
3 tbsp all-purpose (plain) flour
1 tsp ginger powder
1 carrot, sliced
1 zucchini (courgette), sliced
1 small pepper (capsicum), sliced
6 cauliflower florets
14fl oz (400 ml) apricot nectar (juice)
1 tsp crushed ginger

Method

Put the flour and ginger powder in a plastic bag and add the chicken. Toss around until coated.

Put the chicken and vegetables in the crock pot.

Mix the other ingredients together and pour over the chicken.

Cook on low for 8-9 hours.

Notes
Use your favorite vegetables.
Serve with rice or cous cous.

njnewyearsbride

09-11-2007, 06:59 AM

this was given to me by a friend of one of my LJ friends
we made it last night and it was pretty good!

swiss chicken

Line everything up in this order in your crock pot....I will start
with the bottom and end on the top.

4 Chicken Breast (i used about 3lbs)

Swiss Cheese (a much as you want or just enough to cover the chicken)

Milk & Cream of Chicken mix (1/3 C of milk for every can of cream of
chicken soup -- I do 2 cans of cream)

A bag of stuffing

1/2 cube of butter (i used 1/2 a stick)

Cook on high for 4 hours

ausi2b

09-11-2007, 08:08 AM

I actually made that same recipe and put it in the oven and baked it and it was delicious!

MidwesternGal

09-13-2007, 01:02 PM

njnewyearsbride: Ooh, that sounds yummy! For the stuffing, can I use a box mix, like Stove Top? And if so, do I put it on top dry or do I mix it up with water or whatever first? Thanks!

CrockPot Pizza--This is a FAB (and fatty!) recipe from my church cookbook.

2 lbs hamburger, browned
1 large can spaghetti sauce (I use Hunts)
1 small can pizza sauce (I use Catalina's (spelling? sorry, too lazy to check!)
1 pkg pepperoni, with slices cut into quarters (I use turkey pepperoni)
1 pkg cheddar cheese
1 pkg mozzerella cheese
1 pkg kluski noodles (cooked and drained)

small can of black olives, optional
small can/fresh mushrooms, optional

Add spaghetti sauce and pizza sauce to the meat. Place 1/2 the noodles in crockpot, then layer meat/sauce mixture. Add 1/2 of both cheeses (I mix them up together). Then place pepperoni on top (with optional mushrooms and black olives). Repeat the layers with the rest of ingredients.

Leave on low and serve when the cheese is totally melted.

YUMMY!!

njnewyearsbride

09-13-2007, 01:12 PM

njnewyearsbride: Ooh, that sounds yummy! For the stuffing, can I use a box mix, like Stove Top? And if so, do I put it on top dry or do I mix it up with water or whatever first? Thanks!

i just used a bag of stuffing i had left over from thanksgiving that hadnt expired yet! i put it on top dry and then put the butter on top of it..

MidwesternGal

09-13-2007, 01:13 PM

Sounds good, thanks!

mobox

09-13-2007, 05:24 PM

Orion, how was this: Apricot Ginger Chicken

strwbrygirl

09-13-2007, 07:59 PM

Here's a quick recipe that we just tried a few nights ago:

Barley-Black Bean Burritos

1 c uncooked fine barley
1 c whole-kernel corn
1/3 c water
1 tbs fresh lime juice
2 tsp Mexican seasoning
2 tsp minced garlic
1 15-oz can black beans, rinsed and drained
1 14-oz can vegetable broth
1 10-oz can diced tomatoes w/green chilies, undrained
1/4 c chopped fresh cilantro
12 flour tortillas
1-2 c shredded monterey jack cheese

Place first 9 ingredients in 3-4qt slow cooker, stir well and cover. Cook on low for 6.5 hours or high for 3.25 hours or until barley is tender and liquid has been absorbed. Stir in cilantro. Heat tortillas according to package directions, sprinkle with cheese, and top with 1/2 c barley mixture. Optionally, also add salsa, lettuce, etc.

Orion

09-14-2007, 09:10 AM

Orion, how was this: Apricot Ginger Chicken

The apricot chicken was pretty yummy. I loved the ginger taste and although I'm not a huge fan of apricot, it was pretty good. The only thing I did not like were the veggies. I put in carrots and cauliflower and it was awful.

psusna

09-16-2007, 01:22 PM

From the fall Kraft Food & Family

TexMex Chicken
1lb of chicken breasts cut into 1" strips (I just used a lb of tenderloins)
1 green pepper and 1 red pepper cut into 1" strips
1 cup of frozen corn
2 tbsp of flour
1/2 of a taco seasoning pack (or 2tbsp of the seasoning mix)
1 1/2c thick and chunky salsa

Mix the flour and seasoning mix in the crock. Add chicken and toss to coat. Add remaining ingredients. Cook on low 6-8 hours. Serve over rice and topped with cheese.

I put mine in at 11 for a 5pm fininsh and I had to turn it back. It cooked very fast and started to burn, so that cook time needs some adjusting. I also think next time I will add a can of black beans.

Medako

09-17-2007, 07:59 AM

KrissyCat7

09-19-2007, 08:31 PM

I tried the Tex Mex Chicken and it was good. I didnt have enough salsa so I added some stewed tomatos to the salsa I had. I also added chopped onion. It was good. DH liked it too.:D

Medako

09-20-2007, 07:01 AM

We really liked it too (texmex chicken).

I cut the recipe in half (just 2 of us), and the cooking time was way too long. I turned it down to "warm" after about 2.5 hrs because it was starting to burn a little.

mobox

09-21-2007, 03:04 PM

I wonder how that would be if you added some black beans? Sort of like a Mexican stew?

Medako

09-25-2007, 06:40 AM

I added the black beans when I made it and it was good. I drained them first and the mixture was still much thicker than a stew, but a good consistency to spoon over rice.

kk junebug

09-25-2007, 06:55 AM

We just cooked this last night and it was delicious! Great for the upcoming fall season....

Cabbage and Turkey Sausage Soup

1 head of cabbage, cut into shreds
1 pkg. turkey sausage, cooked and cut into Â½â€ pieces
1 15oz. can of crushed tomatoes
1 can condensed French onion soup
1 cup frozen green beans
1 pkg. frozen cheese tortellini
S & P to taste

In the slow cooker, add cabbage, cooked sausage, undrained tomatoes, onion soup and green beans. Stir to mix. Cook in slow cooker for 3-5 hours, or 8-10 hours.
During the last 15 mins. of cooking, add tortellini.
Serve with crusty bread.

*I cooked this for 10 hours since it was a work day. I also added 2 extra cups of water at the end to make more soupy. it came out really well! *

mittyrd

09-25-2007, 05:25 PM

swiss chicken

Line everything up in this order in your crock pot....I will start
with the bottom and end on the top.

4 Chicken Breast (i used about 3lbs)

Swiss Cheese (a much as you want or just enough to cover the chicken)

Milk & Cream of Chicken mix (1/3 C of milk for every can of cream of
chicken soup -- I do 2 cans of cream)

A bag of stuffing

1/2 cube of butter (i used 1/2 a stick)

Cook on high for 4 hours

I made this tonight with Provolone instead of swiss and mixed 1 can cream of chicken soup with 1 can cheddar cheese soup and it was YUMMY!!

njnewyearsbride

09-26-2007, 08:04 AM

I made this tonight with Provolone instead of swiss and mixed 1 can cream of chicken soup with 1 can cheddar cheese soup and it was YUMMY!!

mmm that sounds good -- will have to try that!

blondetwin22001

09-26-2007, 09:31 AM

I saw this recipe today on Pillsbury.com that I thought looked delicious!

Slow-Cooked Praline Apple Crisp
Prep Time: 25 min ; Start to Finish: 4 hr 25 min
Makes: 10 servings (1/2 cup each) Nutrition Information

The cinnamon-rich flavors of old-fashioned apple crisp meet the convenience of a slow cooker.

6 medium-size crisp tart apples (Granny Smith or Braeburn), peeled if desired, cut into 1/2-inch-thick slices (about 6 cups)
1 teaspoon ground cinnamon
1/2 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup cold butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup toffee bits
Ice cream, if desired

1 . Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix apples and cinnamon to coat. Place in slow cooker.
2 . In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples.
3 . Cover; cook on Low heat setting 4 to 6 hours. Serve apple crisp with ice cream.

bostonbride06

09-26-2007, 12:32 PM

Midwesterngal, your crockpot pizza recipe looks awesome. Do you know roughly how long you cooked yours for (i.e. how long it took for the cheese to melt)? I'm thinking of making it for the next time we have people over to watch the Sunday football games, so I want to time it right :)

permanentvacay

09-29-2007, 03:51 PM

Shrimp Jambalaya
using 6.5 Quart crock pot

12 oz boneless chicken breast
8 oz smoked sausage of your choice
8oz smoked ham - diced
1 green pepper, chopped
1 onion chopped
2 stalks chopped celery
4 minced cloves garlic
1 14& 1/2 oz can whole tomatoes
1/3 cup tomato paste
1 cup chicken broth
1 Tbsp dried parsely
1&1/2 tspn dried basil leaves
1/2 tspn dried oregano leaves
1&1/2 tspn prepared hot sauce
1&1/2 tspn cayenne pepper
1 tspn black pepper1 lb fresh shrimp
4 cups cooked rice

Cut the chicken into bite-sized pcs.
Add all the remaining ingredients, except the shrimp and rice to the crock-pot.
Cook on low for 8-10 hours or on high for 3-4 hours.
Add the shrimp during the last 30 minutes of cooking, pour the Shrimp Jambalaya over the rice when ready to serve

permanentvacay

09-29-2007, 03:52 PM

Halibut in Lemon Wine Sauce

2 pkgs of frozen or fresh halibut steaks, thawed (12 oz each)
2 Tbspn flour
1Tbspn sugar
1/2 tspn salt
1/4 C butter
1/3 C dry white wine
2/3 C heavy cream
1/4 C butter fresh lemon juice
1/2 tspn fresh ground pepper

Pat the halibut steaks dry and place them in the pot
In a small bowl, combine the flour, pepper, sugar and salt.
In a saucepan, melt the butter and stir in the flour mixture
When well blended, add the lemon, wine and cream and cook over medium heat until thickened, sritting constantly
Alllow sauce to boil for 1 minute while stirring
Pour the sauce over the fish
Cover and cook on high for 2.5 to 3 hours

permanentvacay

09-29-2007, 03:53 PM

Swiss Steak

Ingredients:
2 Tbs oil
2 lbs. beef round steak, cut into serving pieces
1/2 cup flour
3-4 potatoes, peeled and quartered
4 large carrots, sliced
2 onions, sliced
1/2 tsp salt
1/2 tsp pepper
1 14 1/2 oz. can diced tomatoes
1 8 oz. can tomato sauce

Directions:
Heat oil in skillet
Coat steak with flour and brown in hot oil
Remove from skillet and drain
Place potatoes, carrots and onion in bottom of stoneware
Place steak on top of vegetables
Sprinkle with salt and pepper
Pour tomatoes and tomato sauce over meat
Cover cook on Low 10 to 12 hours or on High 5 to 6 hours.

This recipe is from www.crock-pot.com

permanentvacay

09-29-2007, 03:54 PM

Velvet Chicken with Mushroom Wine Sauce

Ingredients:
2 10 3/4-oz cans cream of mushroom soup
1 1/2 cups milk
1 cup white wine
1 cup uncooked converted rice
1 package onion soup mix
6 chicken breasts, boneless and skinless
6 Tbs butter
salt and pepper to taste
grated Parmesan cheese

Directions:
In a large bowl, mix the cream of mushroom soup, milk, wine, rice and onion soup mix.
Place the chicken breasts in the bottom of the stoneware.
Place one tablespoon of butter on each chicken breast.
Pour the soup mixture over the chicken and season with salt and pepper. Sprinkle with the Parmesan cheese.
Cook on Low for 8 to 10 hours or on High for 4 to 6 hours.

This recipe is from www.crock-pot.com

permanentvacay

09-29-2007, 03:54 PM

Herbed Artichoke Chicken

Ingredients:
1 1/2 lbs. skinless, boneless chicken breasts
1 14-oz can tomatoes, drained and diced
1 14-oz can artichoke hearts in water, drained
1 small onions, chopped
1/2 cup kalamata olives, pitted and sliced
1 cup nonfat chicken broth
1/4 cup dry white wine
3 Tbs quick cooking tapioca
2 tsp curry powder
1 Tbs fresh Italian parsley, chopped
1 tsp dried sweet basil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp black pepper

Directions:
Combine all the ingredients in the slow cooker.
Mix thoroughly.
Cover; cook on Low for 6 to 8 hours or on High 3 1/2 to 4 hours.

This recipe is from www.crock-pot.com

permanentvacay

09-29-2007, 03:55 PM

Chicken with 40 Cloves Garlic

Ingredients:
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 springs fresh Italian parsley
40 cloves garlic, unpeeled
1 tsp salt
1/4 tsp ground black pepper
4 lb whole chicken
2 stalks celery, sliced
1 loaf French bread,sliced

Directions:
Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity
Place celery in stoneware
Put chicken on top of celery
Add garlic around chicken
Chop remaining herbs sprinkle herbs, salt and pepper over chicken
Cover cook on Low 8 - 10 hours or on High 4 - 6 hours.

To serve, place chicken, garlic and celery on serving platter
Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.

This recipe is from www.crock-pot.com

permanentvacay

09-29-2007, 03:55 PM

Corn and Tomato Chowder

Ingredients:
11/2 cups plum tomatoes, peeled and diced
1/2 tsp salt
2 cups frozen corn
1 Tbs margarine
1/2 cup shallots, finely chopped
1 clove garlic, minced
1 cup half-and-half
1 cup chicken broth
1 Tbs fresh sage, chopped
1 tsp black pepper
1 Tbs cornstarch

Directions:
Heat margarine in medium saucepan over medium-high heat until melted and bubbly
Add shallots and garlic; reduce heat to low
Cover and cook about 5 minutes or until shallots are soft and translucent
Add broth, sage, pepper, cornstarch and corn
Bring to a boil over high heat
Add to slow cooker
Add the tomatoes and cook on Low for 6 to 8 hours
During the last hour of cooking, add the half-and-half
Spoon into bowls
Garnish with additional fresh sage, if desired.

This recipe is from www.crock-pot.com

permanentvacay

09-29-2007, 03:56 PM

it's football season!!

Cajun Shrimp Dip

Ingredients:
1 slice bacon
3 onions, chopped
1 clove garlic, minced
4 jumbo shrimp,peeled and deveined
1 tomato, peeled and chopped
3 cups shredded Monterey Jack cheese
1 tsp Tabasco Sauce
1/2 tsp cayenne pepper
salt and pepper to taste

Directions:
Cook the bacon unitl crisp and drain on a paper towel
Saute the onion and garlic in the bacon drippings until soft
Drain on a paper towel
Chop the shrimp
Crumble the bacon and place in the stoneware along with all other ingredients
Cover cook on Low for 1 hour or until the cheese is melted.

This recipe is from www.crock-pot.com

permanentvacay

09-29-2007, 03:56 PM

Thai Curry Seafood Stew

Ingredients:
1 Tbs red curry paste
1 13 1/2-oz. can of unsweetened coconut milk
1 2 inch piece ginger root, grated
1 large lime, rolled and juiced
1/2 cup water
1 1/2 cups shredded carrots
1 1/2 cups shredded purple cabbage
1 vidalia onion, coarsely chopped
1 lb sea scallops
1/2 stick butter
4 Tbs olive oil
5 cloves garlic, peeled and coarsley chopped
1 1/2 lbs. littlenecks or mahogany clams rinsed in salted water several times until water runs clear
1 lb. large shrimp, cleaned and deveined
1 bunch Thai basil, chopped
1 lime, rolled and juiced
2 Tbs oyster sauce

Directions:
Preheat slow cooker for 20 minutes on high
Place curry paste in bottom of stoneware and add coconut milk
Stir with whisk to combine
Blend in ginger, lime juice and water
Add vegetables
Cook for 3 hours on HIGH or 6 hours on LOW

During the last half hour of cooking, add lime juice, oyster sauce, salt, and basil
Melt 1/2 of the butter and pour in half of the olive oil into a heavy sautÃ© pan fitted with a lid
Cook clams until they open, discarding any that do not
Place in slow cooker
Saute shrimp and scallops until just cooked on medium high heat, turning just as shrimp turn pink and scallops turn golden brown
Add to rest of dish
Season to taste
Garnish with more freshly torn Thai basil
Serve over rice and peas

This recipe is from www.crock-pot.com

permanentvacay

09-29-2007, 03:57 PM

Korean BBQ Beef Short Ribs

Ingredients:
4 to 4 1/2 pounds beef short ribs
1/4 cup chopped green onions with tops
1/4 cup tamari or soy sauce
1/4 cup beef broth or water
1 tablespoon brown sugar
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1/2 teaspoon black pepper
2 teaspoons Asian sesame oil
Hot cooked jasmine rice
2 teaspoons sesame seeds, toasted

Directions:
Place ribs in the Crock-Pot slow cooker
Combine green onions, soy sauce, broth, brown sugar, ginger, garlic and pepper in medium bowl; mix well and pour over ribs
Cover Crock-Pot slow cooker; cook on Low 7 to 8 hours or on High for 3 to 4 hours or until ribs are fork tender

This recipe is from www.crock-pot.com

permanentvacay

09-29-2007, 04:14 PM

Honey Mustard Pork Roast

INGREDIENTS:
1 onion, chopped
2 apples
3 Tbsp. honey mustard
1/4 tsp. salt
1/4 tsp. pepper
1 (2 lb.) rolled boneless pork roast
1 Tbsp. cornstarch
2 Tbsp. water

PREPARATION:
Peel apples and cut into 1" pieces. In 4-6 quart crockpot, mix onion and apples
Spread honey mustard over pork roast and sprinkle with salt and pepper
Place coated roast on top of onions and apples

Cover crockpot and cook on low for 7-8 hours

Remove roast and cover with foil to keep warm while making sauce
Combine cornstarch and water in a medium saucepan and blend with wire whisk
Add juices, apples and onions from crockpot to saucepan and cook over medium heat until mixture boils and thickens, stirring frequently
Serve roast with sauce
8 servings

permanentvacay

09-29-2007, 04:15 PM

Braised Lamb in Sour Cream

Ingredients:

1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs Lamb shoulder or leg, trimed, cubed and cut into 1 inch pieces
1/4 tsp thyme
1/4 tsp tarragon
1/4 cup butter
1/8 tsp caraway seeds
2 Tbs beef broth
2 tsp lemon juice
2 Tbs white wine
1 cup sour cream

Directions:
Mix the flour, salt, pepper thyme and tarragon in a small bowl
Coat the lamb cubes in the flour mix and brown in the butter in a saute pan
In the stoneware, mix the caraway seeds, beef broth, onion, lemon juice and wine
Add the lamb
Cover and cook on Low for 10 to 12 hours
Add the sour cream during the last 15 minutes of cooking

This recipe is from www.crock-pot.com

permanentvacay

09-29-2007, 04:16 PM

Mushroom Veal Roast

Ingredients:
1 oz. dried porcicni mushrooms
1/2 cup hot water
1 14 1/2-oz can chicken broth
3 Tbs dry sherry
2 1 1/2-oz. packages cream of mushroom soup mix
1/2 pound button mushrooms, sliced
1 red pepper, diced
1 small leek, trimmed
2 lbs veal shoulder or round bone roast

Directions:
Soak the dried mushrooms in a bowl filled with the hot water for 20 minutes, or until soft
Stir in the chicken broth, sherry and soup mix and mix well
Place the roast in the slow cooker and add the broth mixture, sliced mushrooms, pepper and leek
Cook on low for 8 to 9 hours

This recipe is from www.crock-pot.com

1MegMeg

10-01-2007, 06:43 AM

I made this on Saturday and it is delicious!! :)

Smoky Tomatillo Chicken

15 tomatillos,shucked and crudely chopped (in produce section)
1 small onion chopped
2 chipotles in adobe sauce chopped (in a can in the spanish/hispanic section of ethnic food aisle)
3 cloves garlic crushed
1/4 c brown sugar
1 1/2 cup chicken broth
2 T dried oregano
4 skinless-boneless chicken breasts

Thoroughly mix all ingredients except for the chicken in your slow cooker. Add the chicken and spoon the tomatillo mixture over it. Cover and cook on low for 5-7 hours. Service with warm tortillas or over rice.

Orion

10-02-2007, 10:35 AM

Does anyone have a crock pot recipe for Teriyaki Beef with homemade teriyaki sauce that they have tried and is really good? I'm looking for a teriyaki sauce that doesn't require rice wine because I would never use a whole bottle of rice wine and I don't want it to go to waste...I know...I'm picky!

njnewyearsbride

10-02-2007, 11:48 AM

made the tex mex chicken yesterday - but i put in 3lbs of chicken, a whole packet of taco season mix, doubled the corn, added a can of black beans and put in more salsa than called for..

came out really good!

Ohana

10-02-2007, 11:53 AM

I'm looking for a teriyaki sauce that doesn't require rice wine because I would never use a whole bottle of rice wine and I don't want it to go to waste...I know...I'm picky!

You can use sake or white wine in place of the rice wine. In fact, my teriyaki recipe is sake, sugar, soy sauce, and water. Since you can buy sake in pretty small containers, very little if any goes to waste.

ShannonGH

10-02-2007, 12:39 PM

I'm making Split Pea Sausage Soup (http://allrecipes.com/Recipe/Slow-Cooker-Split-Pea-Sausage-Soup/Detail.aspx) right now and my house smells wonderful. I've made it several times before and it's always good for cool, rainy days like we're having. I don't add as much water to make mine thicker.

Orion

10-02-2007, 01:19 PM

You can use sake or white wine in place of the rice wine. In fact, my teriyaki recipe is sake, sugar, soy sauce, and water. Since you can buy sake in pretty small containers, very little if any goes to waste.

Thanks Ohana! I have seen some recipes around that called for sake and I just assumed that it came in large bottles like regular wine does. Can you normally buy sake at a regular liquor store? Do you mind giving the measurments for the sake, sugar, soy sauce and water? Thanks!

bostonbride06

10-05-2007, 08:13 AM

This probably a stupid question, but...

I am planning to make a roast in my slow cooker tomorrow, and I was wondering if I can just add some frozen baby carrots and some quartered red potatos right in with the meat, so I don't even have to make a side to go with the roast. If I can, is it ok for the veggies to be in with the roast for the entire time it is cooking? (8-10 hours on low) Will the potatos turn to mush if left in for that long?

Thanks for the help :)

Ohana

10-05-2007, 08:23 AM

Orion I buy my sake at the regular ol' grocery store. If there's an Asian one near you, they are the most likely to have sake in small bottles. Otherwise, you can get the regular 12 oz or so bottle in the same area as the wine. It never goes bad and can be used in a lot of recipes, so even if that's all you can find, it's totally worth it. I use sake in a number of (non-crockpot)recipes. If you're interested in any of them, let me know!

As for my teriyaki sauce recipe, it's 5 parts soy sauce, 3 parts sake, and 2 parts each sugar and water. For a crockpot recipe, I would probably just mix it all up and pour over the meat and cook as you normally would, but if you want to use it as a glaze for grilled chicken or whatever, I would put all the ingredients together in a small pot and let it come to a boil. Then let it simmer until you get a nice consistency.

JennW

10-05-2007, 08:29 AM

boston bride – That is just the way I make it! Fresh green beans make a nice addition, too. I’d also add a bit of water. The potatoes do get mushy, but not too mushy to eat, IMO. Also, they are flavored nicely from the roast.

bostonbride06

10-05-2007, 09:00 AM

Thanks, JennW! I had planned to add about 1/4 cup of water, hopefully that is enough. And thank you for the fresh green beans suggestion, I hadn't thought of that and green beans are my FAVORITE!

Katy

10-05-2007, 09:33 AM

Roast is even better IMO, if you add a can of coke (or diet). It gives you the liquid that you need, but the sugars also work well to enhance the flavors.

njlorelei

10-05-2007, 11:32 AM

I made this on Saturday and it is delicious!! :)

Smoky Tomatillo Chicken

15 tomatillos,shucked and crudely chopped (in produce section)
1 small onion chopped
2 chipotles in adobe sauce chopped (in a can in the spanish/hispanic section of ethnic food aisle)
3 cloves garlic crushed
1/2 c brown sugar
1 1/2 cup chicken broth
2 T dried oregano
4 skinless-boneless chicken breasts

Thoroughly mix all ingredients except for the chicken in your slow cooker. Add the chicken and spoon the tomatillo mixture over it. Cover and cook on low for 5-7 hours. Service with warm tortillas or over rice.

This sounds good but how much brown sugar is it? It's showing up as a little box.

Shapsgrl

10-05-2007, 11:41 AM

I made this the other day. It turned out fantastic!

Barbecue Pot Roast

1 3-pound cross rib beef pot roast
1 large onion -- chopped
1 clove garlic -- minced
1 8 oz can tomato sauce
1/4 cup firmly packed brown sugar
3 Tbs cider vinegar
1 Tbs prepared mustard
1 Tbs Worcestershire sauce
2 tsp salt
1 tsp Italian herb seasoning -- crumbled
1/4 tsp pepper

I kind of eyeballed all of the ingredients. I think I may have cooked it a little too long because the meat was totally falling apart but it made for great BBQ beef sandwiches which is what I was going for anyway. (Feeding my H and 6 of his friends for the Angels Playoff game on Wednesday)

Shermy

10-07-2007, 08:07 PM

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

I made this tonight, and I thought it was delicious. I was a little worried at first becuase I was a little creeped out about using a can of condensed cheddar cheese soup. However, I must admit, it was yummy! I forgot the dry mustard, so I ended up leaving it out, and it turned out just fine, but I think the mustard would have given it that something extra, and next time (There will for sure be a next time) I want to use it.

bostonbride06

10-09-2007, 06:56 AM

I'm thinking of making the infamous cheesy chicken this week that everyone raves about. I noticed there are a few variations of the recipe though, specifically one that uses shredded cheddar cheese and includes stuffing and another that uses the canned cheddar soup. Just wondering if anyone strongly recommends one vs. the other? Thanks! :)

ajb524

10-09-2007, 08:33 AM

Another mac & cheese one :). I tried this one on Saturday for a family reunion and it was really good. The only thing I would do different next time is only use 1/4-1/2 of a stick of butter and 4C of cheese was plenty!!

Crockpot Macaroni & Cheese

16 oz noodles, cooked

3 cups shredded mild chedder

3 cups shredded sharp cheeder

2 eggs

1 stick of butter

1 can evaporated milk

1 can milk

Salt & pepper

Spray crockpot w/Pam

Add stick of butter to noodles after they are cooked & drained.

Layer noodles, cheese and salt & pepper, finishing with cheese.

Mix the 2 eggs with both cans of milk and pour around sides and on top of noodles & cheese.

Cook on high for 2 hrs.

KrissyCat7

10-10-2007, 06:36 AM

Chicken Cacciatore Recipe

* 6 chicken breasts - skin on
* 1/2 cup mushrooms, sliced
* 1/2 cup red wine
* 1/2 cup chicken stock
* 1 green pepper, chopped
* 1 onion, chopped
* 3 cloves of fresh garlic, crushed
* 1 can of tomatoes - chopped
* Seasoning to taste

Place the chicken breast pieces in your crockpot and then season.Place the mushrooms on top of the chicken followed by the remaining ingredients. Cook on a low heat setting for 6 - 8 hours until the chickenbreasts are cooked through. To make the recipe more healthy and low fat, remove the skin from each chicken breast before serving. This eliminates a large portion of the fat kilojoules. This Crockpot Chicken Cacciatore recipe is great to serve with Basmati Rice or with spaghetti.

A tasy chicken red wine recipe!

Sweet & Sour Chicken

1 1/2 Cups baby-cut carrots

6 large boneless, skinless chicken thighs (about 2 lbs.)

1/2 tsp. crushed red pepper flakes

1 1/3 Cups sweet & sour sauce

1 (20 oz.) can pineapple chunks in juice, drained

1 (1 lb.) bag frozen stir-fry bell peppers and onions, thawed and drained

6 Cups hot, cooked rice

Cooking Directions:

Place carrots in 3 1/2-4 quart crock pot. Top with chicken, sprinkle with red pepper. Cover and cook on LOW heat 6-7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker; drain and discard liquid from cooker. Return chicken to cooker. Pour sweet & sour sauce over chicken; top with pineapple and stir-fry vegetables. Cover and cook on HIGH for 45-60 minutes or until carrots are tender. Serve with rice. Makes 6 servings.

BostonBride: I like the Cheesy Chicken with the canned cheddar soup. It's delicious.

JennW

10-10-2007, 07:18 AM

BBQ Pork in the Crock pot:

Pork roast (2-3 pounds)
Minced garlic
Pineapple juice (6 oz.)
1 cup BBQ sauce
1 cup Apricot jam

Put roast, garlic and juice in crockpot. Cook on low for 6 hours. Drain juices. Shred pork with fork. Mix BBQ sauce and jam. Add to pork and cook on low for another 30 minutes.

I use a lean pork loin to make it less fattening but it would be good with any pork roast.

Katy

10-10-2007, 01:41 PM

does anyone have anything crockpot-y for pork chops?

JennW

10-10-2007, 01:46 PM

does anyone have anything crockpot-y for pork chops?
You could probably try the BBQ recipe that I posted this morning. The original recipe was for ribs, but I changed it to make a pork roast, so it would probably work for pork chops as well.

1MegMeg

10-12-2007, 08:33 AM

This sounds good but how much brown sugar is it? It's showing up as a little box.

Sorry for the late response! The recipes calls for 1/4 cup of brown sugar! :)

njlorelei

10-12-2007, 11:52 PM

Sorry for the late response! The recipes calls for 1/4 cup of brown sugar! :)

Thanks - I actually just picked up a bunch of tomatillos to make it this weekend. I was just going to guess since you hadn't responded but now I don't have to.

mobox

10-15-2007, 10:55 PM

Sounds kinda gross but pork chops are really good with cream of celery soup in the crock pot.

bostonbride06

10-16-2007, 06:37 AM

I apologize in advance for asking what may be a stupid question :o, but is it ok to substitute a cream of broccoli soup for a cream of mushroom? Also, can fresh (as opposed to frozen) broccoli be cooked in the slow cooker right along with the chicken that I am making?

Katy

10-16-2007, 09:38 AM

yes, you can substitute the soup, just know that the flavors will be different. I don't know about the broccoli though. I'd think that regardless of using fresh or frozen that the loooong cooking time would just turn it to mush. I think I'd just cook the broccoli separate and add it to it.

mgrace

10-16-2007, 10:57 AM

Anyone have vegetarian crock pot recipes? I already have recipes for mac n cheese, chili and soups. Anything else?

KrissyCat7

10-16-2007, 11:00 AM

can fresh (as opposed to frozen) broccoli be cooked in the slow cooker right along with the chicken that I am makingSure can....you will just want to make sure there is a little liquid for the veggies to absorb. I cook fresh veggies in the crock all the time.

silvergrey

10-21-2007, 01:31 AM

Katy, I wish I could find some good crockpot pork chop recipes. I recently made this pork loin dish, and I think you could substitute chops instead. It's quite tasty!

Pork Loin with Sherry and Red Onions

3 large red onions, thinly sliced (I only used 1)
1 cup pearl onions, blanched and peeled (used frozen)
2 Tbs unsalted butter or margarine
1/2 tsp salt
1/2 tsp black pepper
2 1/2 lb boneless pork loin, tied
1/2 cup cooking sherry
2 Tbs Italian parsley, chopped
1 1/2 Tbs cornstarch
2 Tbs water

Directions:
In a medium skillet, saute the red onions and pearl onions in the butter until soft. Season with salt and pepper. Rub the pork loin with salt and pepper and place in the slow cooker. Add the sauteed onions, sherry and parsley. Cover; cook on Low 8 to 10 hours or on High for 5 to 6 hours. Remove the pork loin from the stoneware and let stand 15 minutes before slicing. Combine the cornstarch and water and add to the juice in the stoneware to thicken the sauce. Serve the pork loin with the onions and sherry sauce.

dziner

10-24-2007, 01:18 PM

Would love your feedback...

I am an avid crockpot user and I find that the recommended cooking times in recipes I use (from the web or my Rival cookbook) are just waayyyy too long. Example...I made a pasta dish this morning. It said 6-8 hrs on low. I came home after 3 hours (luckily) and it was already browning and starting to dry out! The only time this doesn't happen is with things like veggie or bean stews where there is a lot of liquid. Is something wrong with my crockpot or does this happen to anyone else?

Dan's*Girl

10-24-2007, 01:31 PM

Dziner~ it happens to me too. my mother told me(and i believe her) that its because im using to large of a crockpot for my recipe. I have a huge oval one and things that i should be able to cook all day are done in 3 hours and burnt by the time i get home. im going to get a 4qt one soon so its taller and deeper than my long, shallow oval. HTH!

Hot n Easy BBQ Pork Sandwiches

2 lbs boneless pork (ribs,chops,loin whatever)
4 cups BBQ sauce
salt n pepper

Place thawed pork in the bottom of a cold crockpot. Season liberally with salt and pepper (can use garlic too if you like it)

Pour in BBQ sauce until meat is completely covered.

Cook on low 4-6 hours (or 2-3 on high).

Pick thru with a fork to shred meat. Serve on buns, bread or however you like it.

~~~~~~~

Cream Cheesy Chicken and Rice

2 lbs boneless chicken cut into 2 inch chunks (i use tenders and about 10, cut into chunks)
1 block cream cheese, cut into small chunks
2 cans cream of chicken
1 smalldrained can, or 2 cups fresh mushrooms
1 can water (use the soup can)
2 cups white rice (can use brown)

Mix all ingredients in crockpot.

Cook on low 6 hours, or 4 on high.
Its creamy and so yummy. Serve with a salad or veggie.

ENJOY

Rosebud

10-24-2007, 02:23 PM

Crockpot question:

I haven't been happy with the flavor of anything I've made in my crockpot yet. There's something "off" about everything that comes out of it. I was thinking that it may be due to the plastic liners I'm using. I think I'm going to ditch them.

Am I going to have a cleanup nightmare on my hands if I stop using the crockpot liners? I can't use nonstick spray on the pot, right? Any tips?

strwbrygirl

10-24-2007, 02:40 PM

Does your crockpot have a removable ceramic insert, or is it attached? Some of the things that I usually do to make cleanup easier:
-make sure that there's enough liquid in the pot so that nothing sticks
-stir well before cooking to make sure that the entire inside of the pot is wet
-after cooking, remove food and start to soak insert in soapy water

roberta

10-24-2007, 02:41 PM

Rosebud I find if I soak the stoneware part for a little while, most stuff comes right off. Sometimes I have to soak it twice (soak, scrub, soak again and rinse) but it is not a nightmare. I would ditch the liners and see if that makes a difference in the taste.

Rosebud

10-24-2007, 06:35 PM

strwbrygirl and roberta- Thanks for the tips! I will try those and see how it goes. My crockpot does have the removable insert, so I'm hoping that makes it easier. :)

Medako

10-25-2007, 06:50 AM

For the really stuck on foods in the crockpot, I'll give it a quick scrub and rinse and then fill it with water and put it back in the base and turn it on for a while. It seems to loosen everything pretty well and makes cleanup easier.

I've also heard that you can soak it with a fabric sheet (like Bounce) in the pot and cleanup is said to be a breeze, but I haven't tried it myself.

KrissyCat7

10-25-2007, 07:05 AM

Rosebud: I never use the liners and I don't have much of a problem cleaning my crock. I just remove the crock part of the crockpot and let it soak in my sink for a few hours....usually it just washes up easily then.

Rosebud

10-28-2007, 11:55 PM

Well, I finally found a really good slow cooker recipe. I've made several dishes in mine since I got it and thought they were all okay, but not great. This one was pretty darn great. I highly recommend!

It's from Williams Sonoma and requires their Moroccan sauce (available at every store). I used chicken thighs and halved the recipe. Delicious! I served it with whole wheat couscous (with chopped almonds and dried apricots mixed in).

Thanks for the tips on cleaning the cooker. It cleaned right up after a quick soak in the sink. No more plastic liners!

Moroccan Braised Chicken

Seasoned with traditional Moroccan spices, our slow-cooking sauce lends authentic flavor to this dish. Chicken legs and thighs are well suited for braising, as they are moist, succulent cuts.

4 lb. chicken legs or thighs
Salt and freshly ground pepper, to taste
2 to 3 Tbs. canola oil
1 bottle Moroccan slow-cooking sauce*
1 1/ 4 cups green olives
3/4 cup sliced dried apricots
Cooked couscous for serving

If cooking the chicken in an oven instead of in a slow cooker, preheat to 325°F. Season the chicken generously with salt and pepper.

Slow-cooker method: In a large fry pan over medium-high heat, warm 2 Tbs. of the oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 8 minutes total, adding more oil to the pan as needed. Transfer the chicken to a slow cooker and add the slow-cooking sauce, olives and apricots. Cover and cook on high for 3 hours.

Oven method: In a Dutch oven over medium-high heat, warm 2 Tbs. of the oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 8 minutes total, adding more oil to the pan as needed. Add the slow-cooking sauce, olives and apricots. Cover the pan, transfer to the oven and cook until the chicken is fork-tender, about 1 hour.

Skim the fat off the sauce. Transfer the chicken and sauce to a serving bowl and serve immediately with couscous. Serves 6.

Adaya

10-29-2007, 10:03 AM

I just got a new crockpot from Target yesterday. I'm so psyched. That old one I had was really small, and this one is programmable and much bigger. So I'll be in here swiping tons of recipes!

mobox

10-29-2007, 11:13 PM

That Morrocan stew sounds yum. I'll have to go get that sauce.

Boomer

10-30-2007, 12:57 PM

Dziner~ it happens to me too. my mother told me(and i believe her) that its because im using to large of a crockpot for my recipe. I have a huge oval one and things that i should be able to cook all day are done in 3 hours and burnt by the time i get home. im going to get a 4qt one soon so its taller and deeper than my long, shallow oval. HTH! !

I think I have the same problem. I have the larger oval one and everything seems to cook faster. I tried the Cream Cheesy Chicken and Rice and it was way overdone and not very tasty since it was overcooked and dried out.

I did try another Pork Tenderloin recipe that I got and it was also done early but it was easier to tell since I could check the internal temp of the pork tenderloin with a meat thermo. Recipe below, it was yummy.

16oz. whole berry cranberry
3 tablespoons lemon juice
4 tablespoons dijon mustard
3 tablespoons brown sugar (I used dark)
1-1/2 to 2 lbs. pork tenderloin (mine was a little over 2 lbs)

Combine ingrediants in small mixing bowl and spread over the tenderloin. Original recipe says 8-10 hours on low. My brother, who gave this to me, said his crockpot only needed about 5 hours. So based on my chicken disaster, I checked the internal temp of the pork at 4 hours and it was cooked. Was great.

LeslieR

10-30-2007, 01:12 PM

swiss chicken

Line everything up in this order in your crock pot....I will start
with the bottom and end on the top.

4 Chicken Breast (i used about 3lbs)

Swiss Cheese (a much as you want or just enough to cover the chicken)

Milk & Cream of Chicken mix (1/3 C of milk for every can of cream of
chicken soup -- I do 2 cans of cream)

A bag of stuffing

1/2 cube of butter (i used 1/2 a stick)

Cook on high for 4 hours

Anyone know if I can make this Swiss Chicken with frozen chicken breasts?

sabrespa

10-30-2007, 02:21 PM

Anyone know if I can make this Swiss Chicken with frozen chicken breasts?

Yep

LeslieR

10-31-2007, 06:48 AM

I made the Swiss Chicken last night. I ended up defrosting the chicken because I didn't trust that it would be done in time (which is pretty dumb since I have the same oval Rival crock that everyone else complains about cooking too fast). I wanted to make it like a chicken cordon bleu, but didn't have ham or canadian bacon, so I used pepperoni instead. I just used toothpicks to keep the pepperoni and cheese cubes in place. then I followed the rest of the directions. DH loved it-he couldn't stop raving about it!

JennW

10-31-2007, 07:10 AM

I have made the Swiss Chicken a few times now. It is a real crowd pleaser. I have never used frozen breasts though. Does this make it more watery? Or keep it more moist?

LeslieR

11-06-2007, 01:04 PM

Anyone have the beef stew recipe from the crock pot thread on WC? Or a beef stew recipe that calls for tomato sauce (no stewed or crushed tomatoes)? TIA!

jimmysgirl424

11-09-2007, 08:18 AM

deleted

jimmysgirl424

11-09-2007, 01:58 PM

deleted

jimmysgirl424

11-09-2007, 02:13 PM

deleted

mobox

11-11-2007, 11:21 AM

Now that's a LOT of pork! Don't make them all at one time. ;)

sabrespa

11-11-2007, 11:30 AM

I made the Pork Chops with Apples about a year ago. I don't know what I did wrong but it was awful. I had to dump it and get takeout for us.

Rosebud

11-12-2007, 01:27 PM

Dumb Question~

If I wanted to halve one of these recipes that serves 6-8 people, would I then also reduce the cook time by 50%?

TIA!

Rosebud

11-15-2007, 10:12 AM

Anyone?

I'm going to try out this recipe tonight, but with just 4 pork chops and 4 potatoes. What would you recommend for cook time?

Anything else you'd throw in this recipe?

Pork Chops With Cranberry Stuffing

4 to 6 medium potatoes, peeled and sliced thickly
4 to 6 boneless pork chops
1 package stuffing mix with cranberries (6 oz) (or add about 1/4 cup dried cranberries to herb-seasoned stuffing mix)
1 cup hot water
1 tablespoon soft butter
salt and pepper to taste

Place potatoes in a 3 1/2-quart or larger slow cooker/Crock Pot; sprinkle lightly with salt and pepper. Top with pork chops; sprinkle lightly with salt and pepper. Combine stuffing mix with 1 cup hot water and 1 tablespoon softened butter. Spoon over the pork chops. Cover and cook on low for 7 to 9hours. Serves 4 to 6.

paiger

11-15-2007, 10:23 AM

I've found in my crockpot that I really don't need much over 4-5 hours for anything no matter what the recipe says. Since, I'm not home during the day, I use a christmas timer, so I have to watch what I make or it would be sitting either uncooked or done for a while not heated.

Anyway, my point is that if the crockpot is not full, it almost cooks so fast that it leaves the meat dry especially off the bone meat. So, it depends on how large your CP is. If you have a smaller one, it would work, but I'd say no more than 3.5-4 hours. So, if you aren't home during the day, I don't know if this would work. If it's a larger one, you'd be better off filling it up with more potatoes or veggies to conduct the heat better and not dry out the pork chops.

Rosebud

11-15-2007, 10:42 AM

Thanks! I have a larger crockpot and I'm home today so I can watch it. I'll set it for 3.5-4 hours and keep an eye on it. 7-9 hours seems like it would be WAY too long. :)

Rosebud

11-16-2007, 03:31 PM

Just wanted to report back that the Pork Chops With Cranberry Stuffing were really delicious. My DH absolutely loved them. A perfect dish for Fall! I added about 1/2 a cup of dried cranberries to regular stuffing and it definitely added a lot of flavor. 4 hours was the right cook time for 4 chops in my cooker.

mobox

11-18-2007, 12:44 PM

I've found in my crockpot that I really don't need much over 4-5 hours for anything no matter what the recipe says.

ITA. MY CP cooks hot (seems to at least) so nothing takes more than 4 hours.

chiclady815

11-18-2007, 03:18 PM

Hi everyone!

I have a question. I leave the house in the morning at around 7:15 and don't get home until 6:30 or so. I have the Rival crock-pot that allows you to set the cooking time but not a cooking start time. I find that when I use it on work days that everything is a little overcooked by the time i get home, even though it automatically changes to Warm. Do you know if there is any Crock Pot for sale that actually allows you to start the crock pot to cooking at a certain time? I feel like I'm not really using my crock pot to its full advantage. If you have any suggestions, I would really appreciate it!

KrissyCat7

11-18-2007, 06:34 PM

Chicken Fajitas

2 pounds boneless, skinless chicken breast tenders

1 medium onion, thinly sliced

1 large red bell pepper, cut into thin strips

1 large green bell pepper, cut into thin strips

3/4 cup chunky salsa

2 packages (1.4 oz. each) fajita seasoning mix

1/4 teaspoon cayenne pepper

16 (10-inch) flour tortillas

Shredded cheese, chopped tomatoes, guacamole, sour cream (optional)

PLACE chicken in slow cooker. Place onions and bell peppers on top of chicken.

MIX salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.

hmbay

11-18-2007, 07:25 PM

chiclady815--I've heard of people putting their crockpots on light timers like you use to turn your lights on and off when you are on vacation. HTH.

Baby Lust

11-18-2007, 07:55 PM

chiclady, My crock does the same thing, but I find that it staying on warm until I get home doesn't dry out my meats (not so far, anyway). Have you found that even warm does this?

sinderstorm

11-18-2007, 09:28 PM

I have an older crockpot- it has on, low, and high as options. I have used a christmas light timer with great success. Many times I will prep the removable crock the night before and stick it in the fridge overnight. The cold crock is good at keeping everything colder until the crock actually turns on. I haven't killed anyone yet. ;)

chiclady815

11-19-2007, 08:06 AM

I have tried the light timer but I just must not have a good one. One time it didn't even turn on! Do you ladies have suggestions as to a good light timer?

As for the warm function, mine always gets a little burnt on the bottom, but that could just be the fact that it is completely cooked before the crock pot goes to warm.

mittyrd

11-19-2007, 05:59 PM

mittyrd

11-20-2007, 05:48 PM

Made the chicken fajitas tonight and it was good but next time, I'll cut the packets of fajita seasoning to 1 instead of 2. It was a little too strong for us with the 2 packets.

Katy

11-26-2007, 04:43 PM

Does anyone recall a chicken recipe that uses salsa, corn, maybe some black beans and sour cream? If so, I just need to know when to add the sour cream...now, or after things have cooked.

Delaney21

11-26-2007, 04:45 PM

Does anyone recall a chicken recipe that uses salsa, corn, maybe some black beans and sour cream? If so, I just need to know when to add the sour cream...now, or after things have cooked.

IIRC, it is after everything is cooked, right before you serve it.

Katy

11-26-2007, 04:52 PM

Thanks Delaney, I had a feeling it was after cooking, not during cooking. I figure between this WW version (http://www.constantchatter.com/forum/showpost.php?p=9823&postcount=25) and this TexMex version (http://www.constantchatter.com/forum/showpost.php?p=1504706&postcount=86), I can fake it - LOL.

jimmysgirl424

12-05-2007, 03:50 AM

deleted

vjel

12-05-2007, 06:43 AM

I'm planning to make the Cheesy Chicken for dinner tonight. Are you suppose to use 2 cans of CONDENSED cream of chicken soup? That's the only kind I saw so that's what I bought. Otherwise I have a regular cream of potato I can use if need be.

Crockpot Cheesy Chicken

2 lbs boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can condensed cheddar soup
1/4 tsp garlic powder

Place chicken in crockpot. Mix the soups and garlic powder together and pour over chicken. Cover and cook on low for 6-8 hours, until chicken is tender. Serve over rice or noodles.

TIA!

DisneyGirl

12-05-2007, 08:03 AM

vjel Yes thats what your suppose to use

JennW

12-05-2007, 08:11 AM

Anyone have a good crockpot recipe for mac n cheese? I think I remember one awhile back or on another thread?

vjel

12-05-2007, 08:21 AM

vjel Yes thats what your suppose to use

THANK YOU!:)

Jenn, I recall one from Adaya (I think) that is suppose to be excellent. let me see if I can find it.

ajb524

12-05-2007, 08:24 AM

Anyone have a good crockpot recipe for mac n cheese? I think I remember one awhile back or on another thread?

Here you go-
Crockpot Macaroni & Cheese

16 oz noodles, cooked

3 cups shredded mild cheddar

3 cups shredded sharp cheddar ( I use 4 cups of cheese total instead of 6)

2 eggs slightly beaten

1 stick of butter ( I use 1/4 or 1/2 a stick)

1 can evaporated milk

1 can milk

Salt & pepper to taste

Spray crockpot w/Pam

Add stick of butter to noodles after they are cooked & drained.

Layer noodles, cheese and salt & pepper, finishing with cheese.

Mix the 2 eggs with both cans of milk and pour around sides and on top of noodles & cheese.

Cook on high for 2 hrs. I found that a half a stick or even a quarter of a stick is plenty of butter because of the oils from the cheese. Other than that I think this is the best Mac & Cheese recipe I've ever made. I also only used 4 cups of cheese and that was plenty.

vjel

12-05-2007, 08:34 AM

here's the mac n cheese recipe Adaya posted awhile back...

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

JennW

12-05-2007, 08:51 AM

Thank you so much ajb and vjel!:)

myshel

12-09-2007, 04:52 PM

I wanted to thank the original poster of the Swiss Chicken. We had it tonight and loved it.

Someone asked about frozen breasts-- I halfway defrosted mine and then threw them in. They came out wonderfully; you could cut them with a fork.

Also, just wanted to throw this out there-- instead of the milk (we were out--with kids, who runs out? Oy! :rolleyes:), we used chicken stock. It was still delicious!

mobox

12-10-2007, 12:20 PM

Good suggestions Myshel, thanks!!!

sea74

12-15-2007, 05:45 PM

I have a question, and it may be dumb but, if you're using meat like chicken breasts or pork chops can you layer them on top of each other or do you need to have the meat all on one "layer?"

Thank you!

Baby Lust

12-15-2007, 09:02 PM

sea, I'm not positive, but I think the meat all has to be in one layer at the bottom for even, complete cooking. That's how I've always done it and the recipes I have seen instruct that way... but I could be wrong! :o

KrissyCat7

12-15-2007, 09:21 PM

Sea: I've had it overlap and have never had a problem with the meat being thoroughly cooked.

jrsygirl

12-16-2007, 06:40 PM

i always overlap mine..never had a problem. the only exception is when i do ribs in thr crockpot i will stack them but rotate midway.

Rosebud

12-18-2007, 01:33 PM

I saw this recipe posted on LJ and it sounds so good I thought I'd re-post over here in case anyone else wants to try it. :)

Maple Glazed Winter Squash with Garlic and Ginger

2 Tbsp. olive oil
1 small yellow onion, thinly sliced
2 large garlic cloves, thinly sliced
One 1 inch piece fresh ginger, peeled and thinly sliced
2 Tbsp. water
1 Tbsp. soy sauce
1 large butternut squash (any winter squash works)
1/3 cup maple syrup
2 Tbsp. light brown sugar

Spread oil in bottom, layer onion, garlic and ginger. Combine water and soy sauce, add to the cooker.

Cut the squash into 2-inch chunks and place them on top of the onions, garlic and ginger. Pour maple syrup over the squash, sprinkle with the brown sugar.

Cover and cook on low for 6 hours, until the squash is soft.

(From "Fresh from the Vegetarian Slow Cooker" by Robin Robertson)

DisneyGirl

12-19-2007, 10:35 AM

I was thinking about making this one night and was wondering what kind of stuffing you used?

THANKS!

njnewyearsbride

12-19-2007, 10:37 AM

i just used regular pepridge farms bagged stuffing

DisneyGirl

12-19-2007, 02:32 PM

i just used regular pepridge farms bagged stuffing

When I went to the store I saw the pepridge farm ..but there was like: chicken, itialian herb & plain stuffing. So, I wasn;t sure which one to buy.

sabrespa

12-19-2007, 02:59 PM

I used the chicken

JennW

12-19-2007, 06:04 PM

I used Stove Top chicken stuffing.

karlatta

12-19-2007, 06:23 PM

I made an excellent (if I do say so myself) Potato Soup last night.

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 teaspoon ground white pepper
1/2 cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.

2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

My changes:

I actually used regular chicken broth (not condensed), so I did two cans of that and a can of water, instead of 2 cans of condensed and 2 C of water. I think I used more than potatoes, and I mashed a few potato chunks on the side of the crockpot to thicken it up right before I served it. I served it with shredded cheese on top and cornbread on the side. Oh, and my bacon never got brown on the stove, so I just put it in the crockpot and it finished cooking there.

I also cooked on low 5 hours, then high 2 hours. I always get paranoid that my potatoes will be undercooked, so I turn up the heat at the end.