Crock pot crazy

[GoldenAfternoon]

I love this thread! Thanks for all of the great recipes :thumbsup2 Here is my beef stew recipe:

3 carrots, sliced
3 celery ribs, cut up
3 potatoes, cut into 1 in. cubes
2 lbs. beef, cut into 1-2 in. cubes
2 onions, quartered
1 cup beef broth
1/2 tsp. minced garlic
1 tbsp. Worcestershire sauce
Salt & pepper to taste

Combine all ingredients in crock pot. Stir well to mix seasonings. Cook on high 5-6 hours. It's delicious! Enjoy!

[BWVDenise]

I don't know if I have a "super" crock pot, or what... but if I cooked boneless chicken for 4-6 hours on high, my chicken would be stone. Even if I put frozen boneless chicken in my crock, I can't cook it for more than 2-3 hrs. Do I have a extra fast crock pot?:hourglass

[piratesmate]

I don't know if I have a "super" crock pot, or what... but if I cooked boneless chicken for 4-6 hours on high, my chicken would be stone. Even if I put frozen boneless chicken in my crock, I can't cook it for more than 2-3 hrs. Do I have a extra fast crock pot?:hourglass

Hmmm....I don't know either. I do mine on LOW and I usually add water for the broth. I shred the chicken and keep the broth for making tortilla soup, or for my rice pilaf recipe, etc. It beats buying College Inn. ;) And I'm talking about doing 3+ pounds at a time. I have done it on high when I was in a hurry and I do think it took 4 - 6 hours.

The crockpot I got last Christmas (2005) does cook much faster than my older one...I had that one maybe a good 10 yrs or more.

[cryssi]

I've found that if you are going to be cooking chicken for any length of time (8+ hours), you have to use chicken on the bone with skin. I only use breasts, but found that what worked best when i was commuting was to use the ones with bone and skin. They stay moister, and you can just peel off the skin before you eat it. Also, add 1/4 to 1/2 c. alcohol, like white wine or beer. That is the trick to keeping your meat moist. The alcohol flavor cooks out, so you don't really taste it.

good luck! :thumbsup2

[piratesmate]

Now see, I never use bone-in chicken in the crock anymore.

Thirty plus years ago, when I first got married, I used to make a whole chicken in the crock while I was working. It was in 8+ hours and I never noticed a problem with bone-in chicken in the crock.

I also used to make a recipe called "5 Flavors Chicken" that called for bone-in chicken to be made in the crock. It said to do it for 6 hours on LOW. I loved this recipe until about 15 yrs ago. :confused3 Maybe it was the newer crock, but I hated the recipe with the bone-in chicken. The bones nearly dissintegrated! They were impossible to remove whole & you were left with "grit" in the meat because you couldn't get rid of them all.

[cryssi]

hmm, I do know what you mean about the bones falling apart, but so far it hasn't really been a problem for me...well, except to remember not to dump the leftover contents of the crock down the garbage disposal...:rolleyes: b/c of the little bones. I've never tried a whole chicken though...I imagine I'd be frustrated too!

I don't really do chicken in the crock anymore, though, since I work a lot closer to home now...

I'm going to have to give your boneless on low all night a try... :)


btw (just went back and read some threads), I have that programmable Rival, too. I usually set the timer for 10 hrs LOW (or whatever, depending on what I make) and it switches to warm after it is done cooking. You're not supposed to leave it on warm for more than 4 hrs, though :confused3 , so I haven't really tried any new chicken recipes...

[GlennandAnn]

I want to make one of the recipes posted on this thread for the beef roast with a jar of Heinz gravy (sorry, I can't remember who posted it), butI have a question. Will the gravy be thick or more watery? I'd like to have a thicker gravy. I know I can add corn starch, but how much would I add just to thicken the gravy up a bit? Do any of you Crock Pot Goddesses know the answer?

TIA,

Ann

[piratesmate]

hmm, I do know what you mean about the bones falling apart, but so far it hasn't really been a problem for me...well, except to remember not to dump the leftover contents of the crock down the garbage disposal...:rolleyes: b/c of the little bones. I've never tried a whole chicken though...I imagine I'd be frustrated too!

I don't really do chicken in the crock anymore, though, since I work a lot closer to home now...

I'm going to have to give your boneless on low all night a try... :)


btw (just went back and read some threads), I have that programmable Rival, too. I usually set the timer for 10 hrs LOW (or whatever, depending on what I make) and it switches to warm after it is done cooking. You're not supposed to leave it on warm for more than 4 hrs, though :confused3 , so I haven't really tried any new chicken recipes...

Oops - what I posted wasn't clear at all! :rotfl:

OK - The recipe I was talking about with the disintegrated bones called for pieces..not the whole chicken. And the reason it was so bad (even on LOW) was that at the end you were supposed to take the juices, add cornstarch & cook to thicken and serve it as a sauce. Unfortunately, the bits of bone made the impossible. :rolleyes: I really screwed that up!

Oh - and one "warning" about cooking a big bag of boneless overnight. I find the smell to be...ummm...well, a bit sickening first thing in the morning. DH likes it, but I think the smell of chicken for breakfast is what does me in. ;) But if I've forgotten to put it one early enough during the day, I'll do it. I don't want to set the alarm to turn off the crock. LOL

Then I just put it in the refrigerator until it's cook enough to shred & repackage into meal-sized portions.

Actually I find that I use the crockpot less often...maybe it's because I'm not working & have more time for cooking and maybe it's just because those recipes seem bland & boring now. :confused3 Mostly I use it to cook chicken, beef or pork for the purpose of shredding it. ;)

[cryssi]

yikes! lol One of my recipes that I posted here, the one with chicken, fat free italian dressing and white wine...DH likes to spoon the sauce over it when eating, but since it's just us, we navigate the bones...lol

Oh - and one "warning" about cooking a big bag of boneless overnight. I find the smell to be...ummm...well, a bit sickening first thing in the morning.

:rotfl: hmm...

[GrayFal]

Hmm...I'm glad to hear that! Not that I was sitting here wishing I had a programmable one, but I really would have considered it if this one needed replacing. And honestly, I much prefer most of my things to be cooked on low all day...or all night. ;) I often will buy boneless chicken breasts in bulk and throw them in the crock overnight. Then I have all day to cool them so I can shred them and get them in the freezer for later. When I do them during the day I find it difficult sometimes to finish everything before bedtime...just because I get busy with something else. ;)
Hey Deb......
I would like to try that...read about it someplace - cooking, shredding and then freezing in portion size.
So how do you do it?
what do you add?
TIA

[piratesmate]

Hey Deb......
I would like to try that...read about it someplace - cooking, shredding and then freezing in portion size.
So how do you do it?
what do you add?
TIA

Hi Pat!:wave2: I haven't "seen" you for a while! :teeth:

Because I use it in so many different recipes (read "everything") I no longer add anything except water. ;) I just dump in the boneless chicken, add a cup or two of water (if it will fit) and cook it on LOW - either all day or all night. I think during the day I keep it on a minimum of 8 hours. It's "done" before that, but doesn't shred as easily.

In the past I used to add some granulated chicken bouillon to it, but since we don't use much salt anymore I just stopped. Besides, sometimes I don't want that much chicken flavor in the recipe. For example when I use it in tacos or chili. I figure I can always add it later. ;)

I'd started doing this on weekends when I was working (usually it was 50 to 60 hours/week) just as a time saver. It is sooooo nice to be able to open the freezer & pull out a bag to toss in a recipe. Cuts WAY down on prep time! And I do use it in literally everything!
chili
tacos
fried rice (chicken helper)
chicken salad
chicken divan
tortilla soup
chimichangas
cajun pasta
fake cordon bleu
stir fry
quesadillas
pot pie
stew
etc, etc, etc

[GrayFal]

Thanks Deb, I have been here but mostly on the Cruise Boards....TTFN!

[tammyandtommy]

chicken cordon bleu and chicken pot pie! Now those Id like to try!

I must mention I have tried about 4 of these recipes and the are delish!!! Thanks

[piratesmate]

chicken cordon bleu and chicken pot pie! Now those Id like to try!

I must mention I have tried about 4 of these recipes and the are delish!!! Thanks

Well, neither of those are made in the crockpot...I just have versions that use the shredded chicken and that I make in the crock. ;)

I'll post a separate thread with those recipes for you instead of putting them here since they don't qualify as crockpot recipes. You can find those recipes here: http://www.disboards.com/showthread.php?p=16667045#post16667045

[GrayFal]

Hi Pat!:wave2: I haven't "seen" you for a while! :teeth:

Because I use it in so many different recipes (read "everything") I no longer add anything except water. ;) I just dump in the boneless chicken, add a cup or two of water (if it will fit) and cook it on LOW - either all day or all night. I think during the day I keep it on a minimum of 8 hours. It's "done" before that, but doesn't shred as easily.

In the past I used to add some granulated chicken bouillon to it, but since we don't use much salt anymore I just stopped. Besides, sometimes I don't want that much chicken flavor in the recipe. For example when I use it in tacos or chili. I figure I can always add it later. ;)

I'd started doing this on weekends when I was working (usually it was 50 to 60 hours/week) just as a time saver. It is sooooo nice to be able to open the freezer & pull out a bag to toss in a recipe. Cuts WAY down on prep time! And I do use it in literally everything!
chili
tacos
fried rice (chicken helper)
chicken salad
chicken divan
tortilla soup
chimichangas
cajun pasta
fake cordon bleu
stir fry
quesadillas
pot pie
stew
etc, etc, etc
I just put my pot on with the chicken :cool1: - should be done in 10 hours.....
I did a crock pot pot roast last weekend overnight and I liked waking up to that smell...maybe for you, it is just the chicken that is a turn off?

[piratesmate]

I just put my pot on with the chicken :cool1: - should be done in 10 hours.....
I did a crock pot pot roast last weekend overnight and I liked waking up to that smell...maybe for you, it is just the chicken that is a turn off?

Oh yeah, definitely the chicken. :( I don't know why, but I've always had issues with poultry smells. When I was a kid, my mother would broil chicken pieces with the skin on - it always gave me a migraine. The first time I was pregnant we were using a lot of "turkey burger" and bought it in bulk. I could smell it on my hands & it made me nauseous for days after repackaging it no matter how many times I'd wash my hands! (Of course lots of things made me feel sick then...poor DH had to brush his teeth every time he wanted to kiss me. ;) ) DD always says it stinks in the AM now, but DH likes it. :confused3

But there's nothing better than waking up to the smell of pot roast in the crock! :teeth: :teeth: Yummy!

[diswish]

Here's a recipe my non-cabbage loving family raved about:

Crockpot Cabbage
2 cups cooked rice
1lb hamburger
1 med onion, finely chopped
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
1 can diced tomatoes
1 can tomato sauce
2 tbls Worcestershire sauce
1 small cabbage, sliced
Mix rice, hamburger, onion and seasonings. In separate bowl, mix tomato sauce with Worchestershire sauce. In crockpot, layer cabbage and meat mixture with tomato mixture over every layer. (Usually get 3 layers of cabbage and two of meat.) Cook high for an hour or two and low the rest of day, but if start early in day, can cook low all day.

[Kim10110]

do you think you can use boneless chicken??

[debknight]

Can someone tell me how to do Corned beef in the crockpot?

[cryssi]

Can someone tell me how to do Corned beef in the crockpot?

add a bottle of beer and enough water to cover... :thumbsup2 cook on low for 10+ hrs. You can put the potatoes and carrots in maybe 1/2way through, and the cabbage the last 30 min...

be sure to use the spice pack...it will be a bit bland without it. It will be kind of salty, though, but what do you expect out of corned beef...lol

[GypsySue]

I love this! My favorite crockpot recipe is:

Crazy Chicken

3-4 boneless, skinless chicken breasts, cut into strips
1/2 bottle of catalina dressing
2 packages of dry onion soup mix
1 small jar of peach preserves.

Put chicken into crock pot. Mix remaining ingredients. Pour over chicken. Cook on high 4 hours or on low 6-8 hours. I serve this over rice.

I just made this tonight--it was a BIG hit! Thanks:thumbsup2

[ButterflyJen]

Here's a recipe that was rated one of the best of the year in our paper's food section. It's a little rich and certainly not healthy, but delicious. DH likes me to double all ingredients except the chicken so there's more sauce.

Creamy Italian Chicken

2 lbs. boneless, skinless chicken breasts
1/4 cup butter or margarine, melted
4 oz. of and 8 oz. tub of cream cheese and chives
1 (10 3/4 oz.) can golden cream of mushroom soup
1 (0.7 oz.) pkg. Italian dressing mix (this is the dry mix)
1/2 cup water or white wine
Angel hair pasta

Cut chicken breasts into strips and put chicken strips into slow cooker.
In a separate bowl, mix melted butter or margarine, cream cheese soup and Italian dressing mix together.
Pour mixture over chicken strips and add in white wine or water.
Cook on LOW for 6-8 hours.
Serve over cooked angel hair pasta.

Some notes: I season my chicken a little with garlic powder, salt and pepper. I've also put the chicken in frozen and it comes out fine. This recipe will taste good with water in place of the wine, but it's so much better with the wine.
I also cut my chicken into small chunks instead of strips. Sometimes I just do this with a spoon once the chicken has cooked.
We always serve this with garlic bread.

We've had this twice and it is SOOOO good. YUM! :thumbsup2

[limace]

I am trying to decide what to make in my crockpot today, but am out of onions (I use onions in everything) and don't have a lot of meat in the freezer. Hmm. Anyway, my all time favorite crockpot recipe-and a great one for hotter weather-is a variation of the previously posted pepperoncini beef:

*A boneless pork roast, whatever size you want (2-3 lbs)
*Jar of pepperoncini peppers, 16 oz or so.

Pour the peppers and the liquid over the roast. Cook on low all day long. Shred the pork and make into soft tacos. The flavor is incredible (and I don't like pepperoncini)-vinegary and a little spicy, but ok for kids-and very, very tender.

Here's a bit (http://familyslowfood.blogspot.com/2007/04/pepperoncini-pork.html) from my cooking blog (sorry to be self-referential here-just a longer description).

[kelleigh1]

I just went through all 19 pages and copied so many recipes. I don't use mine nearly enough.

I have tossed a sliced keilbasa in with a whole box of brown sugar and let it simmer. I made that for a few office pot lucks several years ago and it seemed to go over pretty well.

[joha]

I've found that if you are going to be cooking chicken for any length of time (8+ hours), you have to use chicken on the bone with skin. I only use breasts, but found that what worked best when i was commuting was to use the ones with bone and skin. They stay moister, and you can just peel off the skin before you eat it. Also, add 1/4 to 1/2 c. alcohol, like white wine or beer. That is the trick to keeping your meat moist. The alcohol flavor cooks out, so you don't really taste it.

good luck! :thumbsup2

Yes, I agree, the chiken stays moist...
Will try wine next time.

I need an Arroz con Pollo receipe, but without pre-cooked rice. Is that possible?

[granmaz]

This thread encouraged me to buy a crock pot. There are so many interesting recipes to try. We call them slow cookers over here by the way.

Anyway, I cooked a beef stew(or casserole) today. I cut the meat into 1" cubes, browned them with flour. I softened onions(not enough I think), and then layered my crock. I sprinkled dry onion soup on the bottom, added chopped carrots, a parsnip and then the beef, followed by leeks and mushrooms. I topped up with water and some gravy granules. I cooked on low for 8 hours and the smell was gorgeous, but the stew wasn't really cooked enough.

Should I have cooked it on medium? I thought with cheap meat it would be better longer and lower.

[karebear1]

The problem might have been in adding the water. Usually, if you add water, it actually takes much longer to cook. Next time, just add the meat, veggies etc. then add the gravy at the end- maybe that will work for you.

[cryssi]

I always cover my meat with liquid. Beef is best if you cook 10-12 hrs on low, though, IMO...also next time add some alcohol...red wine is fantastic in beef stew. Or a can of beer. I think the alcohol helps to tenderize the meat, makes the flavor richer, etc. You don't even really taste it.

[granmaz]

Thanks. I will give it another go!!:)

[DebMcDonald]

Just joining I saw this thread on the budget board and don't want to lose it.

[karliebug]

These are great recipes. Here is a dessert one.

1 box yellow cake mix
1 can fruit pie filling (I like cherry the best)
1 stick butter or margerine
1/2 cup chopped walnuts or almonds

Place pie filling in bottom of crock pot (spray it with pam first). sprinkle dry cake mix over top. chop up butter and put on top. sprinkle with nuts. cook on high 2-3 hours. Yummy with ice cream!


Hot Fudge Cake

1 box family size brownie mix
1 cup chocolate syrup
1 cup hot water

Spray crockpot with pam. Make brownie mix as directed on box and put the batter in the crockpot. Mix water and syrup together and pour on top. Cook for 2-3 hours on high. Serve with ice cream.

[princessesrule]

Thanks for the great ideas!

[suz72]

Super Easy Ham BBQ's (doesn't sound good, but it is)

3 to 4 lbs chipped ham (yes, I'm from Pittsburgh :thumbsup2 )

Equal parts of ketchup (yes, it's definitely Heinz :thumbsup2 ) and cola of your choice... I use enough of both to coat the ham well.

Few tablespoons of minced dried onions

Cook on high for a few hours or on low for a little longer.

Serve on your favorite sandwich bun.

If I don't have "chipped ham" can I still do this with some ham from the grocery store. Would this be a ham roast??

thanks

[grammynelliebelle]

I've used my crockpot for years, but never put frozen meat in it. Did so yesterday with frozen chicken breasts and was very happy with the results. Added spices, and no fluid and it made the most delicious broth. When chicken was done I removed from pot and added a box of sesoned coscous and some frozen green beans. So easy and we have left overs for two more meals. Grammy

[DebMcDonald]

add a bottle of beer and enough water to cover... :thumbsup2 cook on low for 10+ hrs. You can put the potatoes and carrots in maybe 1/2way through, and the cabbage the last 30 min...

be sure to use the spice pack...it will be a bit bland without it. It will be kind of salty, though, but what do you expect out of corned beef...lol



If you can't find the one with the spice pack this will also work. A tablespoon of peppercorns, two bay leaves and some ground mustard.

[cryssi]

If you can't find the one with the spice pack this will also work. A tablespoon of peppercorns, two bay leaves and some ground mustard.

good to know! :thumbsup2

[paigeandmorgansmom]

great ideas...can't wait to try some

[hitchedpumpkin]

Here's a recipe that was rated one of the best of the year in our paper's food section. It's a little rich and certainly not healthy, but delicious. DH likes me to double all ingredients except the chicken so there's more sauce.

Creamy Italian Chicken

2 lbs. boneless, skinless chicken breasts
1/4 cup butter or margarine, melted
4 oz. of and 8 oz. tub of cream cheese and chives
1 (10 3/4 oz.) can golden cream of mushroom soup
1 (0.7 oz.) pkg. Italian dressing mix (this is the dry mix)
1/2 cup water or white wine
Angel hair pasta

Cut chicken breasts into strips and put chicken strips into slow cooker.
In a separate bowl, mix melted butter or margarine, cream cheese soup and Italian dressing mix together.
Pour mixture over chicken strips and add in white wine or water.
Cook on LOW for 6-8 hours.
Serve over cooked angel hair pasta.

Some notes: I season my chicken a little with garlic powder, salt and pepper. I've also put the chicken in frozen and it comes out fine. This recipe will taste good with water in place of the wine, but it's so much better with the wine.
I also cut my chicken into small chunks instead of strips. Sometimes I just do this with a spoon once the chicken has cooked.
We always serve this with garlic bread.


I just mixed this all up and turned the crock pot on to HIGH since it is already almost 2 in the afternoon and we usually eat around 6. Wish me luck since I don't always have the best success when I don't follow a receipe to a T! I hope this turns out as great as everyone says because I am hungry!!

[hitchedpumpkin]

I have to admit I had my doubts with some of the ingredients for this receipe (Golden Mushroom Soup, Cream Cheese with Chives??) but WOW was this good! The sauce was rich and creamy - kinda like an alfedo sauce but much more flavor. Cooking on HIGH for 4 hours turned out not to be a problem. I will definately make this one again. Thanks for posting this delicious receipe.

[momrek06]

OKAY DISer's I am new to using a Crock Pot...one question...when a recipe calls for SOUP of any kind at all...here goes the dumb ? from moi...do I ADD the one can of WATER as well to the crock pot??? You know like if you were to make the soup on the stove you would put the soup in and add one can of water...sorry I am confused as I look at many recipes it states to add one can of (whatever) soup but does that mean the water too???

TIA! :goodvibes:

[cryssi]

OKAY DISer's I am new to using a Crock Pot...one question...when a recipe calls for SOUP of any kind at all...here goes the dumb ? from moi...do I ADD the one can of WATER as well to the crock pot??? You know like if you were to make the soup on the stove you would put the soup in and add one can of water...sorry I am confused as I look at many recipes it states to add one can of (whatever) soup but does that mean the water too???

TIA! :goodvibes:


LOL no, just the soup! ;) The recipe may call for some other liquid, but according to the crock pot instructions, foods cooked in the crock require less liquid b/c there is less evaporation...hth!

[momrek06]

LOL no, just the soup! ;) The recipe may call for some other liquid, but according to the crock pot instructions, foods cooked in the crock require less liquid b/c there is less evaporation...hth!

Ahhh...thank you very much!!! :goodvibes:





:wave:

[dbogen]

I just made the creamy italian chicken and boy was it good. It is definately one that I will keep. I made it with boneless thigh meat (it was on sale) it was still jummy. And fork tender. :cool1:

[Beth E. (NJ)]

This isn't my invention, got it off another (non Disney) board.

In the crock pot put 2 can's of black beans that you have drained and rinsed. Add to that 2 cans of corn with their liquid. Put in some chicken breast cut into pieces. I used almost 2 lbs of chicken. Add 2 jars of salsa. A bit of salt and pepper. Stir and cook on low for 7 or 8 hours.

I will make it again -- it was really yummy.

But here is the complication:

My husband came home in the middle of the day and told me (I wasn't home) that it looked good but there was a lot of liquid. I had my daughter add 1 1/2 cups of uncooked rice at 5pm. When I got home at 5:45 the rice was not fully cooked but it was much thicker. I added a bit of water and left it cooking. When we ate it it was really thick but yummy. The next time I make it I will make rice separately and add it a little while before serving.

You can cut the recipe in half -- that's the way I got the recipe but I doubled it since I had a big pack of chicken breast.

It was so easy and low in fat too.

[123SA]

I want to try crock pot cooking. For a family of 5 -- 2A, 3C under 10, what size crock pot should I get? I bought a 4qrt one on black Friday -- is that good?

[piratesmate]

What shape is it? Round or oval? My first couple were pre-oval days ;) and I always felt they weren't large enough. Meaning I had difficulty getting a roast in if it was still frozen sometimes and a whole chicken was a challenge to get in. I think they were both 3.5 qt. Just changing the shape to oval would have helped a LOT and probably would have been sufficient size-wise for us - 2A & 2C.

I use mine quite often & was really excited to get a 6qt oval several years ago. Now there is sufficient space to do a roast with plenty of potatoes & carrots - even for company if it was only a couple people extra.

If you got yours at a great price, I'd say just go ahead & use it knowing that you may end up wanting a larger one in a year or so. But if you exchange it now and end up not liking to use it (I know people who don't - it's foreign to me but :confused3 ) then it would be wasted. I kept my round one & for holidays will use both at times.

[123SA]

It is an oval, I got it for $16. I think I'll check this week's flyers for the next size up.

[lukenick1]

Just wanted to say that I made the pork roast with whole berry cranberry sauce, br. sugar and mustard i got on here and it was Fab!!!!!
I'm now making pot roast with onion soup mix and cranberry sauce for tonight.
Hope it turns out as well as the first! Keep them coming............

[aepecoraro]

could someone post the famous dis meatballs. I cant seem to find it. :confused3

[Syrreal]

So I made the chicken everyone has been talking about up there. WOW! It was really tasty! It's definitely something that I will make again.
Thanks so much for the recipe

[poohbear158]

Sorry I didn't answer you sooner, but I haven't been on this thread in a while. Any thinly sliced deli ham will do.


If I don't have "chipped ham" can I still do this with some ham from the grocery store. Would this be a ham roast??

thanks

[luckey-lasvegas]

I haven't had time to read the entire thread, but here is my contibution.

You can do this with a beef roast, pork shoulder on chicken.

Rub meat with packaged taco seasoning, Spray pot with pam and pace meat inside. Pour in a small can of ortega chili's and 1/4 cup of vinegar. Cook on low about 8 hours until meat is tender ( around 4 hours for chicken). When meat is done shred with a fork and return to pot. Fill flour tortillias with meat, cheese, lettuece tomato and sour cream.

[AUdisfan]

Yippee! I'm so glad I found this thread. I was just telling DH on Mon that I wanted to start using the crockpot more. It's just so darn easy. Really helps ease the tension in the afternoon when kids are wild and I'm trying to get supper on the table. I need a new one though, so any suggestions on which to buy would be great.:thumbsup2

Thanks!

[jiminyC_fan]

I haven't had time to read the entire thread, but here is my contibution.

You can do this with a beef roast, pork shoulder on chicken.

Rub meat with packaged taco seasoning, Spray pot with pam and pace meat inside. Pour in a small can of ortega chili's and 1/4 cup of vinegar. Cook on low about 8 hours until meat is tender ( around 4 hours for chicken). When meat is done shred with a fork and return to pot. Fill flour tortillias with meat, cheese, lettuece tomato and sour cream.

Oh my gosh, I have to try this one. I have a pork roast and most of the fixings. I think we will have it this weekend. Thanks so much.

[Plantlady]

I'm so glad I found this thread. I just bought a crock pot today.. deciding I need more ways to cook, I'm a SAHM that just turned into a working mom.. and finding the time to make dinner is the biggest challenge. I need to make healthier foods, rather than quicker foods.

Any-hoo.. I just spend hour searching the internet for wonderful recipes.. when I thought to myself.. the smart folks at the DIS boards!

I will keep looking.. we are vegetarian, but I'm pretty good at modifying recipes.. so I'll keep looking, and after I start trying the recipes, I'll post yummy ones here. :thumbsup2

[luckey-lasvegas]

OOOOPS ! For the Burrito Fixns on post 302 I forgot to write onion. Add one chopped medium onion.

[harleyquinn]

Yay! I'm so glad this thread is still going.

I have a question:
Do most of you used thawed chicken in your recipes or can you use frozen?

I'm thinking about doing a lot of night before prep--if I pull the chicken breasts out of the freezer into the fridge overnight, will they defrost enough for me to just pop them in?

Thanks! I'm so terrible at cooking and I need to get into cooking at home vs eating out all the time.

[Disney Ron]

I have to admit I had my doubts with some of the ingredients for this receipe (Golden Mushroom Soup, Cream Cheese with Chives??) but WOW was this good! The sauce was rich and creamy - kinda like an alfedo sauce but much more flavor. Cooking on HIGH for 4 hours turned out not to be a problem. I will definately make this one again. Thanks for posting this delicious receipe.


I am making this tonight too...wish me luck!

My store did not carry the golden mushroom soup, hope regular cream of mushroom works okay!!!

I can't wait for the end results on this one. This is my first attempt in my new crockpot!

Mrs. Disney Ron

[momrek06]

I made this yesterday and it was awesome!!! :goodvibes:

PORK CHOPS IN THE CROCK POT/ MOIST AND AMAZINGLY AWESOME

6 Pork Chops
1 Dry Box of Stuffing Mix (StoveTop)
1 Medium Onion sliced (1/2 cup)
1 Can Condensed Cream of Celery Soup (10-3/4 oz)
1/4 Cup Water
Pepper to taste

Wash and place your pork chops in the Crock
Cover with the dry stuffing mix (along with the herb packet)
Next add the Onions
Condensed Soup (directly from the can)
1/4 Cup Water

Cover and cook all day (7-8 hours) LOW
OR 1/2 day (3-4 hours) HIGH

Anyone that tries this, please come back and post how you liked it. :woohoo:

[harleyquinn]

I'm making Five Flavor Chicken at home right now. i'll let you know how it turns out!

Kar, that receipe looks great! Maybe I'll try it tomorrow!

[TPCShauna]

Yippee! I'm so glad I found this thread. I was just telling DH on Mon that I wanted to start using the crockpot more. It's just so darn easy. Really helps ease the tension in the afternoon when kids are wild and I'm trying to get supper on the table. I need a new one though, so any suggestions on which to buy would be great.:thumbsup2

I would get an oval one if at all possible but avoid the programmable ones. The only time I've ever burned anything in a crock was with one of those. I much prefer the basic low/high ones. I have a 5 qt. round and it is good for most things but we sometimes have problems fitting large pieces of meat.

Yay! I'm so glad this thread is still going.

I have a question:
Do most of you used thawed chicken in your recipes or can you use frozen?

I'm thinking about doing a lot of night before prep--if I pull the chicken breasts out of the freezer into the fridge overnight, will they defrost enough for me to just pop them in?

Thanks! I'm so terrible at cooking and I need to get into cooking at home vs eating out all the time.

I ALWAYS use frozen chicken breasts in my crockpot recipes. In fact, I put the frozen breasts in the crock, add the rest of my ingredients and then put the crock in the fridge the night before. The next day, I just pop the crock in and turn it on. Couldn't be easier!

[momrek06]

I'm making Five Flavor Chicken at home right now. i'll let you know how it turns out!

Kar, that receipe looks great! Maybe I'll try it tomorrow!

HOWDY SARAH!!!! :yay:

You will love this recipe. I use the crock pot all winter and DH said he is bumping this recipe to the TOP of the list. Please try it and let me know what you think. The best with this dish is NO PREP. Just put everything in and set it and go!!! I love nice and easy and simple. :goodvibes:

[TPCShauna]

I'm having an issue with my crock pot. It doesn't seem to be working efficiently on the LOW setting.

I put all the fixin's for beef stew in the pot at 7:00 am, set it on LOW and went on my merry way. At 7:00 pm, I dished out the stew and the potatoes were still crunchy. The same thing happened again when I made black eyed peas. Put them on at 9:00 pm one night at LOW, tried them at 5:00 pm the next day and they were not done.

Has anyone had this happen? My crock is about 8 years old so it shouldn't be worn out. It's a 5 qt. round with LOW/HIGH setting.

TIA!

[harleyquinn]

I ALWAYS use frozen chicken breasts in my crockpot recipes. In fact, I put the frozen breasts in the crock, add the rest of my ingredients and then put the crock in the fridge the night before. The next day, I just pop the crock in and turn it on. Couldn't be easier!
That's what i did last night. This could definitely be my new way of cooking. i got 3 recipe books out of the library! :teeth:

Anyone have a favorite Crock Pot cook book?

HOWDY SARAH!!!! :yay:

You will love this recipe. I use the crock pot all winter and DH said he is bumping this recipe to the TOP of the list. Please try it and let me know what you think. The best with this dish is NO PREP. Just put everything in and set it and go!!! I love nice and easy and simple. :goodvibes:

Hi Kar! :teeth: I was wondering if you would remember me. :teeth:

DH bought some pork chops and we both hate them, so I thought your recipe might be the perfect way to try them. Plus I actually have all of the ingredients, which is rare for me! lol
I'll report back once I make it!

[momrek06]

That's what i did last night. This could definitely be my new way of cooking. i got 3 recipe books out of the library! :teeth:

Anyone have a favorite Crock Pot cook book?



Hi Kar! :teeth: I was wondering if you would remember me. :teeth:

DH bought some pork chops and we both hate them, so I thought your recipe might be the perfect way to try them. Plus I actually have all of the ingredients, which is rare for me! lol
I'll report back once I make it!

SARAH: My favorite is "FIX-IT AND FORGET-IT: FEASTING for the Slow Cooker by Dawn J. Ranck and Phyllis P. Good!!! :thumbsup2

Try looking for it on Amazon and see if they have any "used"! I have bought quite a few "used" books on Amazon. They are always in great condition and the price is so right.

[bkreitzel]

i have not used them - but my neighbors are all hooked on crockpot liners. i have seen them in use and they are amazing, they cook it right in the bag, and then it gets thrown away and you dont even need to wash the crock! it has worked great w/ messy hot dips, etc.

[Syrreal]

i have not used them - but my neighbors are all hooked on crockpot liners. i have seen them in use and they are amazing, they cook it right in the bag, and then it gets thrown away and you dont even need to wash the crock! it has worked great w/ messy hot dips, etc.

I love the liners. I always use them. The only thing you need to be careful with is when using forks to get stuff out of the pot as they can tear. DH has a habit of eating staight out of the cockpot so half the time I have to wash the pot but at least it's just the juices. :)

[harleyquinn]

SARAH: My favorite is "FIX-IT AND FORGET-IT: FEASTING for the Slow Cooker by Dawn J. Ranck and Phyllis P. Good!!! :thumbsup2

Try looking for it on Amazon and see if they have any "used"! I have bought quite a few "used" books on Amazon. They are always in great condition and the price is so right.

I've got that one. Did you know there's a whole series of them? :thumbsup2

[harleyquinn]

anyone got a good butternut squash soup recipe? I've got one that includes applesauce that I'm going to try, but I was looking for more straight squash.

[mbw12]

anyone got a good butternut squash soup recipe? I've got one that includes applesauce that I'm going to try, but I was looking for more straight squash.

could you post the recipe that you DO have? I LOVE butternut squash soup (especially on the Disney cruise....YUMMY!!!!) and would love to try making it at home!

[harleyquinn]

could you post the recipe that you DO have? I LOVE butternut squash soup (especially on the Disney cruise....YUMMY!!!!) and would love to try making it at home!

Will do! :thumbsup2 (When I get home!)

[piratesmate]

anyone got a good butternut squash soup recipe? I've got one that includes applesauce that I'm going to try, but I was looking for more straight squash.

I didn't go back and look to see if this was posted here or not, but I have 2 versions served at AKL if you're interested. They're not really crock recipes, though.

Butternut Squash Soup
Boma, Animal Kingdom Lodge

2 Tbl Butter
1 Garlic Cloves
1 Onion, chopped
1 tsp Cumin, ground
1 tsp Coriander, ground
1 lb Butternut Squash, cut in chunks
2 tsp Curry Paste, red
2 c Vegetable Stock
2 c Milk
4 Tbl Sour Cream
2 Fresh Lemons, juiced
To taste Black Pepper and Salt
To taste Cilantro Sprigs
1. In a large pot, heat the butter. Add the onions and garlic and cook until soft.
2. Add all the spices, lemon juice, and curry paste.
3. Add squash and cover with the stock.
4. Simmer until squash is cooked.
5. Puree the soup until smooth and add the salt and pepper to tastes.
6. Return to the heat and add the milk and sour cream. Do not boil.
7. Garnish with the cilantro sprigs.
Yield: 10 servings

= = = = = = = = =
BUTTERNUT SQUASH SOUP-Fall version
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge

Yield: 8 servings

3 oz Unsalted Butter
11 oz Butternut Squash, cut in chunks
To taste Salt and Pepper
8 oz Water
8 oz Heavy Cream
8 oz Milk
1 oz Sugar, adjust if needed
1 tsp Ginger
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Coriander
1 Tbl Cornstarch
Water
3 oz American Cheese

1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning.

[harleyquinn]

Thanks!

[harleyquinn]

KAR--I'm making the stove top pork chops tonight. I'll let you know how it turns out!

[harleyquinn]

Okay, I overcooked the pork chops/stouffing. It was still pretty good.

My crock must cook faster than a lot of these recipes call for, which stinks since the whole point is to make it cook for 8 hours while I'm at work. Everything I've made has been over cooked and dry....maybe I just need to add more liquid?

I even added way more water than you said to Kar. OH, well. We ate it and it was still pretty good.

[Iott Family]

Okay, I overcooked the pork chops/stouffing. It was still pretty good.

My crock must cook faster than a lot of these recipes call for, which stinks since the whole point is to make it cook for 8 hours while I'm at work. Everything I've made has been over cooked and dry....maybe I just need to add more liquid?

I even added way more water than you said to Kar. OH, well. We ate it and it was still pretty good.


Some of the newer CP's do cook hotter than some of the older models that many of the recipes were designed for. My best solution to this is to get one the new programable types and set it to start cooking around noon so that when you get home at 6pm your supper is cooked but not cooked for 8-10 hours. If you use frozen meat, which I do often, then cooking on low for 8+ hours usually leaves you with a cooked moist meal. I am a SAHM and I love my CP's which I have a collection of and use all the time in all situations, even when we go camping, on vacation, etc. I always say have CP will travel! LOL!!! And just because Im a SAHM doesnt mean I want to spend all afternoon in the kitchen preparing dinner. Life is just too hectic for Mom's of all career choices to be chained to the stove!!!
Also, I think its betty crocker that has a cookbook called cook once, eat twice. I love these recipes! I will make a roast in the CP one day for traditional roast dinner then for the next day or so we will have french dip sandwiches, quesadillas, and soup using the roast I made Sunday or Monday. We are a family of 6 so I would buy a 6-8 lbs roast and use my 6qt CP.
We are also eating low fat/low carb as my DH is diabetic AND I do not want our kids to end up diabetic due to unhealthy eating habits and I find the CP lets me serve up yummy and nutrishes meals.

Happy CP cookin' !

[piratesmate]

Okay, I overcooked the pork chops/stouffing. It was still pretty good.

My crock must cook faster than a lot of these recipes call for, which stinks since the whole point is to make it cook for 8 hours while I'm at work. Everything I've made has been over cooked and dry....maybe I just need to add more liquid?

I even added way more water than you said to Kar. OH, well. We ate it and it was still pretty good.

You know, I've been wondering about this. A number of years ago, the manufacturers all changed the cooking temps on the slow cookers. Someone (FDA, AMA, who knows) decided that the food wasn't cooking quickly enough to be safe. Since that time, they all get hotter - faster.

It's a good thing I'm home now, or I'd never use mine. I used to be gone for nearly 10 hours & could count on the food being done - but not overdone - when I got back if I'd used LOW. I cooked a roast last week in 6 hours on LOW...it used to be 6 hours on HIGH. :confused3

Sadly, the majority of the recipes out there seem to be of the older type (longer cook times) but how can you tell? Unless someone goes through & specifically tries them all & makes notes about how long it takes.

As for the water...I've noticed that my newest crock (Rival, oval, 4.5qt I think) doesn't seem to hold the liquid like my old one. DH broke the crock on my last oval & just bought a whole new one one sale. This new one also has a glass lid, but I wonder if it just doesn't fit right or if it's now the design. :confused3 I can add 2 cups of water to a roast, expecting to have LOTS of broth (for hot beef sandwiches) and we still seem to end up with only about a cup. I never had that problem in the past.

[TPCShauna]

Do you have the programmable type? I find that they cook MUCH hotter than the old-fashioned kind with just a few settings.

I work in the grocery industry and food safety is our number one concern. It is absolutely NOT SAFE to put food in a programmable crock for several hours before the heat is turned on. This creates a breeding ground for food-borne illness and should be avoided at all costs.

I find that using frozen meats and cooking them on low works very well. I typically cook dishes for 10+ hours and they are moist and tender. I've rarely had a problem with dryness.

Yes, PM, I know exactly what you mean about the reduction in liquid. I've noticed that my old crock evaporated much more quickly than my new one that has a locking lid. I found myself doubling and sometimes tripling the amount of liquid I included initially so that I would have the amount I wanted at the end.

[MaryJ]

All this talk about the new crockpots has me thinking. I was about to buy a new one last Christmas when everyone had them on sale. Now I'm kind of glad I didn't. As long as my old one heats up, (which it's doing in the kitchen now!) I think I'll hang on to it!

[DebMcDonald]

Has anyone had problems cooking with frozen chicken or pork shops or stew beef.

[piratesmate]

Has anyone had problems cooking with frozen chicken or pork shops or stew beef.

When I was working, the only kind of meat I cooked was frozen...because I never remembered to get it out to defrost first! :lmao: (That's the sole reason I got a microwave 25 yrs ago too. LOL)

Anyway, I've always had one with a stone crock in it so I've always added a cup of cold water with the frozen meat. That's according to manufacturer's reccomendation - I'm assuming to equalize the temp so the crock doesn't break. My older sister always had the other type (metal pan on heating element) so she never used water.

I just realized this! I've done frozen Italian sweet sausage with just the sauce - no added water. Just a jar of sauce - with maybe 3/4 of the jar under the sausage. I figured it was pretty much the same thing...just thick water. :lmao:

[harleyquinn]

Mine isn't programmable.

I just don't think I'm adding enough liquid.

Maybe if I set it at 10 hours and turn it off after 8 it will be cooked by not dryed out?

I made the chocolate pudding cake listed in this thread (it's also in the cookbook I have Fix it and forget it maybe?) Anyway, I cooked the cake to the directions on the box instead of using egg whites and applesauce (who needs low fat). I don't know if it was supposed to come out like it did or if it was because of this change, but yuck! The pudding kinda turned into a jello consitancy and none of it was sweet enough.

It did taste pretty good with ice cream. Maybe I let it cool too long?

I can't seem to do anything right with this thing. :(

[DebMcDonald]

Here's a recipe that was rated one of the best of the year in our paper's food section. It's a little rich and certainly not healthy, but delicious. DH likes me to double all ingredients except the chicken so there's more sauce.

Creamy Italian Chicken

2 lbs. boneless, skinless chicken breasts
1/4 cup butter or margarine, melted
4 oz. of and 8 oz. tub of cream cheese and chives
1 (10 3/4 oz.) can golden cream of mushroom soup
1 (0.7 oz.) pkg. Italian dressing mix (this is the dry mix)
1/2 cup water or white wine
Angel hair pasta

Cut chicken breasts into strips and put chicken strips into slow cooker.
In a separate bowl, mix melted butter or margarine, cream cheese soup and Italian dressing mix together.
Pour mixture over chicken strips and add in white wine or water.
Cook on LOW for 6-8 hours.
Serve over cooked angel hair pasta.

Some notes: I season my chicken a little with garlic powder, salt and pepper. I've also put the chicken in frozen and it comes out fine. This recipe will taste good with water in place of the wine, but it's so much better with the wine.
I also cut my chicken into small chunks instead of strips. Sometimes I just do this with a spoon once the chicken has cooked.
We always serve this with garlic bread.


This was really really good. My husband even went back for seconds.

[harleyquinn]

This was really really good. My husband even went back for seconds.

That's what I'm making tonight! Hopefully it comes out okay. I had to substitute Onion Soup mix for the Italian dressing, which will make it taste completely different than intended, but hopefully it'll work out okay.

The cream cheese/soup/dry mix mixture looks nasty, but smells good. Hopefully it won't be overcooked again. I'm close to giving up.

[harleyquinn]

Success!! My Italian chicken was more like a Chicken Stroganoff because of the onion soup and DH added more liquid (at least a cup) after about 6 hours. But if came out great. I used Egg Noodles due to the flavor and we both really liked it. So now I have to try it the REAL way! :teeth:

[disneyfan2]

could someone post the famous dis meatballs. I cant seem to find it. :confused3


ohhh, this sounds interesting, i would love to hear more! :goodvibes

[momrek06]

Has anyone had problems cooking with frozen chicken or pork shops or stew beef.

Here is a great site, Deb, that has crock-pot FAQ's!! :goodvibes:

http://www.crock-pot.com/faqs.aspx

Hope that helps!! Kar

[binny]

I made something new (to me at least) the other day that was really good!

I had a gallon size freezer bag about 3/4 full of turkey leftover from Thanksgiving in the freezer.
I put 1 can of cream of chicken, 1 can of cream of mushroom and 1 can of chicken broth and some dried onion in the crock pot, stirred it all together. Then I put the frozen ( pre-cooked) turkey in with it and let it go all day on low.
poured over Penne pasta and done!

It was delicious and could NOT have been easier!

[binny]

Is this the one you were thinking of I know a lot of people just use the frozen meatballs instead of making their own (including me!)


from disney funseeker





Sauce:
1 12oz jar of chili sauce
1 tsp lemon juice
1 10oz jar of grape jelly

meatballs:
2 lbs ground beef
1c. bread crumbs
1/3 c dried parsley
2 eggs
2 TBsp soya sauce
1/4 tsp pepper
1/2 tsp garlic powder
1/3 cup ketchup
2 Tbsp minced onion

My sister puts Diana's BBQ sauce and frozen meatballs in the crockpot and they are also yummy.
I do the Swedish Meatball recipe in the oven but should work in the crockpot.

[DebMcDonald]

Here is a great site, Deb, that has crock-pot FAQ's!! :goodvibes:

http://www.crock-pot.com/faqs.aspx

Hope that helps!! Kar


One of the comments was that you can not prepare the food in the stoneware the night before and store it in the fridge until morning, and I have done this multiple times without any problems.

[hitchedpumpkin]

I have really enjoyed alot of the recipes posted here so I thought it was time I shared one or two with the rest you. I have made both of these a couple times and they always comes out great!

BBQ Beef Brisket
This recipe came from Allreceipes.com

4 lbs lean beef brisket
2 tablespoon Liquid Smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

Place brisket on a double layer of aluminum foil. I recommend placing the foil inside a baking dish then placing the brisket on top of the foil.
Pour Liquid Smoke over beef
Rub brisket with onion salt and garlic salt.
Roll brisket in foil and refrigerate at least 4 hours; preferably overnight.
The next morning place foil packet into crock pot. Cook on low 8-10 hours.
Remove foil packet from pot. Drain and reserve the juices.
Let brisket cool then slice. Return sliced brisket to crockpot to keep warm. Add some of the liquid to keep moist.

While brisket cools prepare the BBQ sauce. I am sure you could use a bottle of your favorite but this is really good and mixes up really quickly.

1 1/2 tablespoon brown sugar (I usually add more)
1 cup ketchup 3 tablespoons butter
1/4 cup water
1/2 celery salt
1 tablespoon Liquid Smoke
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

In a medium saucepan, mix all ingredients. Stir and cook until boiling.

Serve the brisket topped with the BBQ sauce either as a sandwich on a roll or as an entree, pairedup with with cole slaw and some baked beans.

The other receipe that I make that never fails me is for Pulled Pork. Not sure where I got this recipe from possibly Fix it and Forget it.


Pulled Pork with Rootbeer Sauce
3 lb Pork Sirloin Roast
2-3 tablespoons veg. oil
Salt and Pepper
1 large onion roughly chopped.
1 can rootbeer soda
2 tablesppon minced garlic

Sauce:
2 cans rootbeer soda
1 bottle chile sauce
1/4 teaspoon rootbeer concentrate (optional and I have never used this)
Hot Pepper Sauce - to taste

Trim fat from meat if necessary. Pat with paper towels.
Season pork with salt and pepper.
In a large skillet or dutch oven, brown meat on all sides in hot oil.
Drain fat. Transfer meat ot crock pot.
Add onions, 1 can root beer and garlic.
Cover and cook on low 8-10 hours on low or 4-5 on High

Meanwhile for sauce, in a medium sauce pan combine the 2 remaining cans of rootbeer and the chile sauce. Bring to a boil, reduce heat. Boil gently, uncovered, stirring occasionally about 30 minutes or until mixture is reduced to 2 cups. Add rootbeer concentrate and Hot Pepper Sauce, if desired.

Transfer roast to cutting board. Using slotted spoon remove onions from cooking juices and place on a serving platter. Reserve 1/2 - 1 cup of the cooking juice; discard the rest.
Using 2 forks, pull meat apart into shreds (it should be falling off the bone).

Mix shredded pork with the sauce and keep warm in crockpot . If you do this I reccommend adding some of the juice to keep everything moist, depending on how long it will remain in the pot. The juice has a lot of flavor and really seems to add to the taste.

If you prefer, serve pork immediatly on rolls and top with the sauce as desired.


Enjoy!

[eeyoregon]

I just have to ask: where on earth do you buy the golden mushroom soup??? I have looked at 3 stores here in Oregon and all I can find is plain old mushroom soup??

[DebMcDonald]

I just have to ask: where on earth do you buy the golden mushroom soup??? I have looked at 3 stores here in Oregon and all I can find is plain old mushroom soup??


I had never heard of it before, but I found it at my local stop and shop.

[aepecoraro]

I just have to ask: where on earth do you buy the golden mushroom soup??? I have looked at 3 stores here in Oregon and all I can find is plain old mushroom soup??


I think it might be those soup packets, I think it comes in a blue package. It is like that onion soup packet that you use to make the french onion dip with sour cream... I may be wrong though. :confused3

[DebMcDonald]

I just have to ask: where on earth do you buy the golden mushroom soup??? I have looked at 3 stores here in Oregon and all I can find is plain old mushroom soup??

It's made by Campbells.

[kehouse]

there is also a beefy mushroom soup that i use instead sometimes. i find it with the other cans of campbells soup. i haven't looked in the dry soups, but good suggestion.

[jenr812]

OK haven't read much of this thread yet so I apologize if this has been posted, but this is a favorite of ours.

Swiss Chicken Casserole (not very healthy but yummy!)
4-5 boneless skinless chicken breasts (frozen works best)
4 slices swiss cheese
cream of mushroom soup
1/2 can milk
stuffing mix
stick of melted butter

Spray CP with cooking spray. Place chicken in bottom of crock pot, layering as necessary. Place swiss cheese slices over top. Mix mushroom soup with milk, adding spices to taste (I use garlic powder, onion powder, salt, pepper). Pour over chicken. Empty bag of stuffing on top. Pour melted butter over entire thing. Cover and cook on high 4 hrs, low 6-8 hrs. Tastes like Thanksgiving!

[shortytca]

Don't think I saw this one posted yet...Meatloaf! I hated meatloaf until I tried this recipe!!

ground beef
1 box of stove top(chicken is good)
egg
cream of celery soup

mix beef, stove top and egg together. form into meatloaf "log" and place in slow cooker. top with cream of celery soup(add 2 cans if you want sauce to dip it in).
It always stays together, so you can slice it without it falling apart!!

Enjoy! My daughter always eats this without any complaints!!:cheer2:

[momrek06]

Don't think I saw this one posted yet...Meatloaf! I hated meatloaf until I tried this recipe!!

ground beef
1 box of stove top(chicken is good)
egg
cream of celery soup

mix beef, stove top and egg together. form into meatloaf "log" and place in slow cooker. top with cream of celery soup(add 2 cans if you want sauce to dip it in).
It always stays together, so you can slice it without it falling apart!!

Enjoy! My daughter always eats this without any complaints!!:cheer2:

Awesome, I want to try this tomorrow....how long do I cook it for???

[storzo]

Forgive me if this has been posted already...

In honor of St. Patrick's Day, does anyone I have a recipe for Corned Beef and Cabbage?

I've never made it before in a crock or in a pot. Do you just throw in the beef and the cabbage and let cook on low for 8 hours? Are there other ingredients?

Thanks.

[StaceyA]

Here is my recipe, I love it!

4 Med Red Potatoes, cut into 1 inch pieces
4 Med Carrots, cut into 1 inch peices
1 Med Onion, cut into 6 wedges
1 (2 - 2 1/2 pound) Corned Beef with seasoning packet
1 (12 ounce) can beer
8 Thin Wedges Cabbage
water

1) In slow cooker combine potatoes, carrots, and onion. Top with Corned Beef and sprinkle with seasoning (from packet). Add beer and enough water to just cover brisket.

2) Cover and cook on low for 10 to 12 hours

3) Remove Brisket and cover with foil. Add cabbage wedges to veggies and broth in the cooker, cover and cook on high for 30 to 35 mins or until crisp-tender.

4) eat!

Hope everyone likes this recipe!

[storzo]

Here is my recipe, I love it!

4 Med Red Potatoes, cut into 1 inch pieces
4 Med Carrots, cut into 1 inch peices
1 Med Onion, cut into 6 wedges
1 (2 - 2 1/2 pound) Corned Beef with seasoning packet
1 (12 ounce) can beer
8 Thin Wedges Cabbage
water

1) In slow cooker combine potatoes, carrots, and onion. Top with Corned Beef and sprinkle with seasoning (from packet). Add beer and enough water to just cover brisket.

2) Cover and cook on low for 10 to 12 hours

3) Remove Brisket and cover with foil. Add cabbage wedges to veggies and broth in the cooker, cover and cook on high for 30 to 35 mins or until crisp-tender.

4) eat!

Hope everyone likes this recipe!

:thanks:

[StaceyA]

:thanks:


you're welcome! You put it in my head...now im gonna make it next week lol

[storzo]

you're welcome! You put it in my head...now im gonna make it next week lol

I'm going to make it Sunday.

[shortytca]

Sorry I forgot to put the time I usually cook it for 8 hours on low while I'm at work, but you could probably do it faster on high..maybe four hours???

[shortytca]

Awesome, I want to try this tomorrow....how long do I cook it for???

Sorry I forgot to post the time. I usually cook it for 8 hours while I'm at work. I'm sure you could do it faster on high maybe four hours.

Hope you like it, let me know how it turned out!!

[storzo]

I'm going to make it Sunday.

StaceyA, I made the corned beef and cabbage today. It was delicious. Big hit with the entire family, even my DS, Mr. Picky. He came downstairs about half way through cooking and said what are you making it smells good.

Got anything else as good?

Thanks again.

[justicejayant x]

I made it! thanks for the recips

[StaceyA]

StaceyA, I made the corned beef and cabbage today. It was delicious. Big hit with the entire family, even my DS, Mr. Picky. He came downstairs about half way through cooking and said what are you making it smells good.

Got anything else as good?

Thanks again.


yeah! im glad!

My fave things to make in the crock pot are BBQ Beef and Beef Stew....Im not 100% sure but i think i put both of those recipes on this thread :-)

[jiminyC_fan]

I'm making this today and thought I would post it. I think it is so good. It makes tons so you might want to cut it in half.

Sandy’s favorite Italian Sausage

5 lbs. Italian sausage in casing
4 large green peppers, sliced
3 lg onions, sliced
1 or 2 garlic cloves, minced
28oz can tomato puree
14 oz can tomato sauce
12 oz can tomato paste
1 Tbsp dried oregano
1 Tbsp dried basil
½ tsp garlic powder
1 ½ tsp salt
2 tsp sugar

Cut sausage into 4’ or 5’ pieces and brown on all sides in batches in skillet.

Saute peppers, onions, and garlic in drippings.

Combine tomato puree, sauce and paste in bowl. Add seasonings and sugar.

Layer half of sausage, onions, and peppers in 6 qt crock pot or in 2 4 qt cookers. Cover with half of the tomato mixture. Repeat layers

Cover. Cook on high 1 hour and low 5-6 hours.

Serve over pasta or dip mixture with straining spoon onto Italian sandwich rolls.

Serves 15.

[TheGoofyMama]

subscribe:lovestruc

[poohbear158]

Trying this one tonight:


Crockpot Pork and Beans


Prep Time: 10 minutes
Cook Time: 8 hours

Ingredients:
6 boneless pork loin chops, trimmed of excess fat
1 onion, chopped
2 (20 oz.) cans pork and beans
1/3 cup ketchup
3 Tbsp. mustard
Preparation:
In 3-4 quart crockpot, combine onion, pork and beans, ketchup and mustard and stir to blend. Add chops to crockpot, pushing some down into the bean mixture. Cover crockpot and cook on low for 8-9 hours until pork is tender. 6 servings

[JoJo's Mom]

This sounds great! For stuffing, did you use a box of Stove Top?

OK haven't read much of this thread yet so I apologize if this has been posted, but this is a favorite of ours.

Swiss Chicken Casserole (not very healthy but yummy!)
4-5 boneless skinless chicken breasts (frozen works best)
4 slices swiss cheese
cream of mushroom soup
1/2 can milk
stuffing mix
stick of melted butter

Spray CP with cooking spray. Place chicken in bottom of crock pot, layering as necessary. Place swiss cheese slices over top. Mix mushroom soup with milk, adding spices to taste (I use garlic powder, onion powder, salt, pepper). Pour over chicken. Empty bag of stuffing on top. Pour melted butter over entire thing. Cover and cook on high 4 hrs, low 6-8 hrs. Tastes like Thanksgiving!

[dani blaski]

subscribing!

[dani blaski]

Actually a goof up turned out great!
My intention was to *try* to make meatballs in the Crockpot, then add sauce. The meatballs were not cooking properly, so it became meat sauce.

1 packet Lipton onion/mushroom soup mix
1 egg
1 lb ground beef
1/4 cup ketchup
1/2 cup bread crumbs
1 tbsp Worcestershire sauce
2 jars spaghetti sauce (your preferred brand)

Prepare the meatballs according to the "meatloaf" recipe on the Lipton soup mix box (or website). Place meatballs to cook in the Crockpot and check periodically. Once browned on the outside, check interior. If desired break balls and add sauce. If ball shape is still desired, keep cooking until firm, then add sauce. Cook until meat is thoroughly cooked. Serve with noodles and cheese if desired. If desired, add pasta at end and mix thoroughly.

[storzo]

Is there an index to this thread?

I would like a recipe for brisket, the yummy tenderly falling apart melt in your mouth kind.

If there is one here somewhere, can someone point me in a direction?

Thanks.

[TammyP2335]

I'm really enjoying this thread - thanks for all the tips.

[poohbear158]

Made these for dinner tonight. After chicken was cooked, I shredded the chicken the put it on soft tortillas with shredded cheddar cheese... yummy.:goodvibes


Zesty Slow Cooker Chicken Barbecue

INGREDIENTS
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

DIRECTIONS
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

[castmemberb4]

I just found this board yesterday and have already started a new folder for crock pot recipes :)
Here's my contribution

Black Bean Soup

2 (15oz) cans black beans drained
2 (4.5 oz) cans chopped green chiles
1 (14.5 oz) can Mexican stewed tomatoes, undrained
1 (14.5 oz) can diced tomatoes, undrained
1 (11oz) can whole kernel corn, drained
4 green onions sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

Combine all ingredients, cover and cook on high 5 to 6 hours

For a long time I used the Italian diced tomatoes with garlic already added and just left out the garlic, but they've been pretty hard to find lately.

[piratesmate]

I haven't read this thread for a while, so I don't know if anyone has mentioned this or not. Earlier this week we grilled some chicken I had marinating in big Zip-Loc bags in the freezer. It came out really tough. :confused3 It finally dawned on me that this had been a batch of "cheap" boneless, skinless breasts...a non-brand name that is sold in large bags. Usually I toss those in the crock overnight and then cool & shred the next day to prepare for quick meals later. Ordinarily I marinate the Perdue ones, which always turn out great. These were really tough & no one wanted to eat them.

I still had 3 other bags in the freezer, so I tried one in the crock on High yesterday afternoon. They were not only edible, but actually quite good done in the crock. (It was a sesame-soy marinade.) The flavor wasn't quite the same as it is when done on the grill, but good nonetheless.

I sliced up some potatoes & put them on the bottom of the crock because I wasn't sure the chicken was completely defrosted when I neeed to start it. About halfway through, I stirred the potatoes up to the top & put those tough ones from the grill that no one wanted to eat in as well. I thought they could use some slow cooking to tenderize them. They ended up on the top. It worked really well for that chicken as well. And the potatoes tasted great in that marinade! :thumbsup2

ETA: I never added the marinade I used. :rolleyes:

Sesame Chicken
Makes 4-6 servings

6 chicken breasts
2 Tbl sesame seeds
1 Tbl sugar
½ c soy sauce, low sodium
1 tsp ground ginger
¼ c water
2 cloves garlic, minced
½ c vegetable or olive oil
1/8 tsp ground red pepper
¼ c chopped white onion

Place all ingredients in a gallon-sized, Zip-Loc bag & freeze. Chicken will marinate while defrosting overnight in refrigerator.

[jiminyC_fan]

Made these for dinner tonight. After chicken was cooked, I shredded the chicken the put it on soft tortillas with shredded cheddar cheese... yummy.:goodvibes


Zesty Slow Cooker Chicken Barbecue

INGREDIENTS
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

DIRECTIONS
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Yum, I will have to try this!

[mamalle]

our issue also is the cooking time with our hamilton beach crockpot. It cooks so fast. today dh put in pork chops at noon. He called me at 3pm and said they were done....:confused3 on low...

[TigerKat]

Subbing, I haven't looked through the thread but is there an index of recipes anywhere?

[piratesmate]

Subbing, I haven't looked through the thread but is there an index of recipes anywhere?

As far as I know, there is no index. I tried doing it several months ago, but many of the "recipes" have no "title" - just a description of what is tossed into the crock. It was just too huge an undertaking. Sorry.

[piratesmate]

OK - Heads up. I broke down & indexed this thread. :rotfl2: I'll be making the index at "Sticky" thread & moving this one down into the general population in a couple days. There will be a link to this thread at the top of the index so you'll always be able to find it.

Many recipes here had no real name, so I kind of improvised. Also, there are many variations of recipes like BBQ & they're all included.

Each recipe is accompanied by the page & post # to help you find them more easily. I've organized them by type of meat, soups & "other" which includes both veggies & desserts.

I hope this makes this thread a little easier to use! :thumbsup2

Deb pirate:

[sharonmickey]

piratesmate - THANKS! What a wonderful thing to do. I look forward to not having to read through all 25 pages to find the recipes I like. Thanks for all the time and effort you put in to making this thread easier to navigate.

[TigerKat]

OK - Heads up. I broke down & indexed this thread. :rotfl2: I'll be making the index at "Sticky" thread & moving this one down into the general population in a couple days. There will be a link to this thread at the top of the index so you'll always be able to find it.

Many recipes here had no real name, so I kind of improvised. Also, there are many variations of recipes like BBQ & they're all included.

Each recipe is accompanied by the page & post # to help you find them more easily. I've organized them by type of meat, soups & "other" which includes both veggies & desserts.

I hope this makes this thread a little easier to use! :thumbsup2

Deb pirate:

Thanks so much!!!!! So we will see the index in a new thread? Will you be posting a link to the new thread on this thread? I know I'm asking way too many questions, just excited....:goodvibes

[lewdyan1]

Awesome job!:thumbsup2

[piratesmate]

I'm glad you will enjoy the index. I know I hate to go back & re-read a whole thread (all 25 - 150+ pages LOL) just because I forgot to copy down a recipe. ;)

Thanks so much!!!!! So we will see the index in a new thread? Will you be posting a link to the new thread on this thread? I know I'm asking way too many questions, just excited....:goodvibes

I'm glad you asked, because I forgot to come back & post a link to the Index. :rolleyes1 The index is now it's own separate thread - stuck to the top of the Cooking forum here: http://www.disboards.com/showthread.php?t=1915122

[TigerKat]

All I can say is.........:worship: :worship: :worship: Your hard work is so very appreciated!!!!

[rgionet]

YOU ROCK!!! :woohoo:

Thanks so much for doing that and all the time you put in. :worship:

[storzo]

You are the best!!! Excellent work!!!

:thanks:

[StaceyA]

We are famous LOL
thanks for all the work you put into it!

[jakenjess]

Thanks so much for all your hard work!!:thumbsup2

I'm hoping to put some of these recipes to good use, with school starting very soon and a VERY hectic activities schedule!:scared1:

[piratesmate]

I'm glad you think this will be helpful! :thumbsup2

I'm going to unstick this thread now. The index will stay stuck to the top & the link back to this thread will always be available there.

Index to this thread: http://www.disboards.com/showthread.php?p=26893847#post26893847

[piratesmate]

I tried a new recipe today & thought I'd share. The family really liked it, but I'll admit it's not my idea of a crockpot meal. :confused3 I like the whole "dump it & forget it" aspect to crockpot cooking. This recipe had a much longer prep time than I'd like, but since they like it I'll make it again.

I copied it exactly as written, but was a bit confused about the cheese instructions. I couldn't tell if all the cheese was eventually mixed together or not. I didn't, but might the next time. I also didn't bother with the oil on the pasta. I couldn't see the point of those extra calories. Also, it was far too much meat for us. I'll probably try this meatless the next time. Oh - and it appeared to be done after 3 hrs 45 min on LOW, so I turned it down & left it on WARM until dinner time.

Crockpot Almost Lasagna Recipe

1 box rotini (or ziti), any fun, flavorful pasta will do (1 lb)
56 oz pasta sauce(one with tomato chunks works well)
1 egg
½ lb ground beef
½ lb sausage
2 Tbl olive oil
1 c Parmesan cheese
½ c Italian breadcrumbs
1 bag mozzarella cheese (2 cups/8 ounces)

16 oz ricotta cheese
2 eggs
1 c Parmesan cheese
1½ tsp parsley flakes
dash salt & pepper

Grease crock-pot, or spray with non-stick cooking spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together Parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, Parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours.

[mominalaska]

Just found this post. Thanks so much!!!!

[DisneyMommyMichelle]

ooo this is exactly what I was looking for! Yay! thanks!

[jiminyC_fan]

I can't believe all that work. Thanks so much!

[Cinerbelle]

Wow, I have sooo many new recipes to try! THANKS!!!

[MMluvsWDW]

Thanks for all the recipes guys, so many have turned out great and made me use the crock pot again. However, I need more as I am doing a crock pot Christmas gift. Crockpot Kit! And I need all the recipes I can get!!!

[paintnolish]

Packet of taco seasoning
can of tomato sauce
can of black beans
can of corn
cup or so of salsa if desired
chicken breasts

Put it all in the crock pot and cook on low all day. An hour before serving, toss in a brick of cream cheese, cubed (I used fat free) after an hour, stir and serve over rice. The left over sauce makes an excellent dip, too.

[DisneyMommyMichelle]

ooo Paint, I will have to try that!

[piratesmate]

Just bumping to state that the index is current through this post. http://www.disboards.com/showthread.php?t=1915122

[bettyann29]

Thanks for all the recipes guys, so many have turned out great and made me use the crock pot again. However, I need more as I am doing a crock pot Christmas gift. Crockpot Kit! And I need all the recipes I can get!!!


This is a wonderful idea! :thumbsup2

[MazdaUK]

The link just seems to bring me back to this thread - where's the one with hundrds of pages?:confused3

[piratesmate]

The link just seems to bring me back to this thread - where's the one with hundrds of pages?:confused3

As far as I know, this is the only Crock Pot Crazy thread. It's the one that was "stuck" at the top of the forum until I indexed it. :confused3

Are you maybe thinking about the "What's for dinner tonight" threads? There were several of those (broken down to about 250 pages each). They were originally on the Community Board, but got moved here & locked when "monster" threads were stopped.
Part #1 - http://www.disboards.com/showthread.php?t=1058064
Part #4 - http://www.disboards.com/showthread.php?t=1776416
(I'm still looking for parts 2 & 3.)

The only other recipe thread that is hundreds of pages is the Disney recipe thread, but of course that one doesn't have crockpot recipes in it. ;)

[piratesmate]

Part #2 - http://www.disboards.com/showthread.php?t=1771657
Part #3 - http://www.disboards.com/showthread.php?t=1771658

Please note that the index in part 1 is from when this was all one thread & the page numbers are kind of off now. I keep thinking I should go back & redo the index, but only one person ever requested it & I just have had time.

And just in case you want the current thread, it's still on the CB - until it gets too large. Then it will probably be locked. http://www.disboards.com/showthread.php?t=1899219

FYI - There are evidently others that have been locked, but they remain on the CB for some reason. Here's one: http://www.disboards.com/showthread.php?t=1698744

[mkycrzy1971]

Thank you, everyone! I have been in a "slump" lately with my meals...this thread has added some wonderful (and easy) recipes to my collection. Can't wait to see more...:grouphug:

[MazdaUK]

:blush: guess who can't tell page number from posts?:rolleyes1

[piratesmate]

:blush: guess who can't tell page number from posts?:rolleyes1

;) Been there, done that. LOL

[CarolinaMomOf3boys]

This is in my crockpot as we speak :love:
I added a can of Rotel Tomatoes to it




Packet of taco seasoning
can of tomato sauce
can of black beans
can of corn
cup or so of salsa if desired
chicken breasts

Put it all in the crock pot and cook on low all day. An hour before serving, toss in a brick of cream cheese, cubed (I used fat free) after an hour, stir and serve over rice. The left over sauce makes an excellent dip, too.

[paintnolish]

You'll have to let me know how you like it!

[CarolinaMomOf3boys]

our whole family LOVED IT :banana:
Thank you so much for sharing this recipe, its a keeper!:love:





You'll have to let me know how you like it!

[MazdaUK]

I've suggested over on the swapping thtread that the next recipe swap should be a crockpot one:goodvibes

[fel3232]

great recipee. thanks

[MazdaUK]

How big is a bag of mozarella? :confused3 Over here we tend to buy it in balls - one or two in a bag of liquid. Do you buy ready-grated mozarella? What sort of weight? And do you think low-fat soft cheese (eg philly) would work instread of ricotta? (thinking of calories!!)

Thanks! Want to try this!:thumbsup2

[byrdsnest]

I usually use 2 cups of shredded mozzarella...as long as you like the taste and texture I am suer the ricotta woudl be fine too!

[piratesmate]

How big is a bag of mozarella? :confused3 Over here we tend to buy it in balls - one or two in a bag of liquid. Do you buy ready-grated mozarella? What sort of weight? And do you think low-fat soft cheese (eg philly) would work instread of ricotta? (thinking of calories!!)

Thanks! Want to try this!:thumbsup2

I can't imagine how frustrating it must get to need to find substitutes for all our convenience foods. I have to admit that your posts asking such questions always make me stop & question the nutritional value of foods that are a little "too convenient". I really should go check the difference between shredded mozzarella & a ball of it. You wouldn't think they'd be different, but...

Anyway, yes. We can buy bags of ready-grated mozzarella. I buy the bags that hold 2 cups/8 ounce, but I think you can buy 1 cup/4 ounce bags. I always hated grating that ball of cheese...the beginning is fine, but I was always losing skin off knuckles by the time I got to the end. ;) So I haven't bought it that way in years! I'm pretty sure the recipe meant to use the 2 cup size since it kind of needs that much to cover the area of the crock. I'm sure you could use less if you don't mind it being less, ummm cheesy. LOL

As for replacing the riccotta cheese...when we were kids my mother always used small curd cottage cheese in lasagna. We didn't know any different & thought it was fine. The consistency is closer to ricotta than cream cheese would be. I did a quick comparison of calories & if the site I used was right, cottage cheese is your best bet.
1 cup large or small curd cottage cheese = 232 calories
1 cup part skim ricotta = 339 calories
1 cup low fat cream cheese = 554 calories

And as long as we're clarifying things, I used a 1 pound box of pasta.

[MazdaUK]

Thanks Piratesmate. I hate cottage cheese though-looks like sick to me;) I might use Quark - that's very low fat and a similar texture.

I use a rotary grater for cheese - Pampered Chef do a good one with fine and thick drums :thumbsup2

[MazdaUK]

and the WHOEL family loved it - picky 8-year old, discernig DH and starving (and choosy) 15yo all wiped the plate clean! Its from the Crockpot Lady, and I used the home-made alternative to soup, adding a t of dried herbs (herbes de Provence). a DEFINITE KEEPER!


CHICKEN CORDON BLEU
--4 chicken breast halves, pounded thin
--4-8 slices of ham
--4-8 slices of swiss cheese (i used cheddar as we had some slices left)

--can of your favorite cream-of-something soup
--2 T low fat milk

UNLESS you're a crazy California hippie like me. Then you can use instead:

--1 T butter
--3 T flour (Pamela's)
--1/2 cup low-fat milk (soy in our case)
--1/2 cup chicken broth
--1/4 t salt
--1/4 t black pepper (I added 1 t herbs as well)

The Directions.

I used a 6qt oval Smart-Pot for this recipe. A 4qt would have been better. My crock wasn't full enough. If you only have a large, consider upping to 6 breast halves--(psst. if you do up it, you don't really need another can of soup. Unless you do 8 halves. Then you should use another).

Spray crockpot with cooking spray.

Pound chicken breasts flat (put them in a ziplock before you pound so chicken juice doesn't spray all over the kitchen grossing you out, and necessitate a call to the local Hazmat team).

Put a slice of the ham and a slice of the swiss cheese on the chicken breast and roll it up. Put it into the crockpot, seam side down. If desired, top with another piece of ham and cheese. Continue with the other pieces. It's okay to stagger-stack the chicken. It will still cook nicely for you.

If you are making your own "special soup," make a roux on the stovetop with the butter and flour, and whisk in the broth, milk, and spices. Pour on top of the chicken.

or! open can of cream-of soup. Pour into crockpot. Put the 2T of low fat milk into your empty can and swirl it around to get the remaining stuck on good stuff. Pour that in, too.

Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has begun to brown on top. I took ours out for exactly 4 hours on high. It was cooked through, but could have stayed in longer to gain some color.

I cooked it on high for 4 hours, got scared and turned it to low, got scared and turned it to medium, then back to high:lmao: whatever, three of us ate after 5 1/2 hours and one ate after 7 1/2 hours and it was tender and delicious for all of us! And my mum's crockpot is 3.5 litre with a 2.5 litre working capacity - in other words don't overfill it ;-) - in case that helps anyone

[MazdaUK]

Sorry, back again :blush:

Dry onion soup mix - is this liek "cup a soup" - add hot water and stir to make a cup of soup?

Dry salad dressing mix - could I just use herbs and stuff instead of that? I couldn't find ANY in our supermarkets!

TIA

[TPCShauna]

Sorry, back again :blush:

Dry onion soup mix - is this liek "cup a soup" - add hot water and stir to make a cup of soup?

Dry salad dressing mix - could I just use herbs and stuff instead of that? I couldn't find ANY in our supermarkets!

TIA

Dry onion soup mix is not "cup a soup". Here it is called Lipton Dry Soup Mix and comes in various flavors. Onion is the most popular.

http://www.recipesecrets.com/images/product_onion.gif

It's basically onion powder, garlic powder, a bit of seasoning salt and dried minced onions.

The dry salad dressing mix brand we usually use is Good Seasons. You mix a little packet of herbs and spices with oil and water and you have instant Italian Dressing. I would imagine you could probably use your own herb blend but I don't know what would be in it. What recipe are you making?

[piratesmate]

Sorry, back again :blush:

Dry onion soup mix - is this liek "cup a soup" - add hot water and stir to make a cup of soup?

Dry salad dressing mix - could I just use herbs and stuff instead of that? I couldn't find ANY in our supermarkets!

TIA

I always substituted 1 - 2 teaspoons of granulated beef bouillon for the onion soup mix because I'm allergic to onions. To be honest, I think it tastes very similar - just without the onions. A very popular dip when I was growing up was a package of onion soup mix & a container of sour cream. I always loved it, but it made me break out in hives...so I do know what it tastes like. ;)

As for the dry salad dressing mixes, I'm sure you could substitute any combination of herbs & spices that sound good for the recipe. I have easy access to any dried spices so that's what I always use since we don't use much salt. (the bouillon is one of the few exceptions & I just cut way back on the amount)

We're so spoiled here!!

[piratesmate]

Here's one I got from these boards some time ago, but haven't made. I have a question for anyone who has tried it. How long did you leave it in the crock - with the newer, hotter crocks? It says 6 hrs on Low, but most of the other cake recipes in this thread say 2 - 3 on High.

Thanks!

Chocolate Dessert – Crockpot
aka Triple Chocolate Mess

1 package chocolate cake mix
1 package instant chocolate pudding
4 eggs
1 cup water
1 pint sour cream
3/4 cup oil
6 ounces chocolate chips

In a large bowl stir together the cake mix and the pudding mix. In a medium
bowl, beat the eggs with the water, then add the sour cream and oil and stir
until smooth. Add the liquid to the dry ingredients and beat well. Stir in the
chocolate chips.

Spray the inside of the crockpot with non-stick spray. Pour batter into
crockpot. Place a paper towel over the top of the crockpot and then cover and
cook on low for 6 hours. The paper towel absorbs the moisture and keeps it from
dripping back into the pot. Change it once or twice if it gets really wet.

Serve the dessert warm in a bowl with ice cream or whipped cream.

Yield: 10 servings

[MazdaUK]

Thanks ladies! I've managed to get a box of dried onion (or whatever) and I have garlic salt, so I'll add those when it calls for the Lipton (I don't have a special recipe in mind, it just crops up a lot!). and I have loads of dried and fresh herbs so I'll play with those instead of salad dressing mix - I just wanted to check it didn't have anything like dried oil (or whatever:rolleyes1 you know what I mean!) which I'd need to add in. I did find I could order the Lipton from e-bay, but I thought that was excessive:lmao:


One other question - tomato sauce. Lots of recipes call for a tin or jar of tomato sauce. If I search for that in the online supermarket I get ketchup:rotfl: Is "tomato sauce" pureed whole tomatoes (eg passata) or like a tomato-based pasta sauce? Or should i just throw in tins of tomato in juice?

On the plus side I have sourced stovetop stuffing (I wasn't sure if Paxo would work) and bisquick, and I can even get shake and bake pancake mix:thumbsup2 Is it good for waffles too, do you know?

[piratesmate]

Thanks ladies! I've managed to get a box of dried onion (or whatever) and I have garlic salt, so I'll add those when it calls for the Lipton (I don't have a special recipe in mind, it just crops up a lot!). and I have loads of dried and fresh herbs so I'll play with those instead of salad dressing mix - I just wanted to check it didn't have anything like dried oil (or whatever:rolleyes1 you know what I mean!) which I'd need to add in. I did find I could order the Lipton from e-bay, but I thought that was excessive:lmao:


One other question - tomato sauce. Lots of recipes call for a tin or jar of tomato sauce. If I search for that in the online supermarket I get ketchup:rotfl: Is "tomato sauce" pureed whole tomatoes (eg passata) or like a tomato-based pasta sauce? Or should i just throw in tins of tomato in juice?

On the plus side I have sourced stovetop stuffing (I wasn't sure if Paxo would work) and bisquick, and I can even get shake and bake pancake mix:thumbsup2 Is it good for waffles too, do you know?

Tomato sauce - It cracks me up that you got ketchup! :lmao: Not remotely the same. ;)

Ketchup is thick, sweet & tangy.

Tomato sauce is basically pureed tomatoes, but is probably cooked down a bit as it's thicker than tomato juice or just putting tomatoes through a blender...maybe if you just put the pulp in the blender...removing the seeds & surrounding liquid from the equation. :confused3 It's pretty much the same consistency as what we call "spaghetti sauce".

Spaghetti sauce is what we use on pasta. It has herbs & spices in it. It may or may not have chunks of tomatoes & veggies in it.

Tomato paste is extremely thick; it does not pour. Essentially it's tomato sauce that has been reduced to a paste-like consistency, not unlike peanut butter.

Whether or not you could "just throw in tins of tomato in juice" would depend on what the finished product should be like & your tastes. For example, I have a tortilla soup recipe that calls for a can of tomato sauce. For that your tinned tomatoes would be fine - unless your family doesn't like chunks of tomatoes in it. But it might have too much liquid for something like chicken parmesan. KWIM?

When we were kids, my mother used Bisquick for waffles. Some people think they're too heavy though. :confused3 It was all we knew so we thought they were great. ;)

"I can even get shake and bake pancake mix" - That kind of confused me. :guilty: I've never heard of it, unless you mean 2 different products. Shake & Bake is something to put on pork chops, with another variation is for chicken, and is supposed to make you not miss the fried versions. I don't bother with it as it's just extra calories. DH kind of misses it & wanted to have it last night, but I talked him into the WL Rib Rub & he was quite happy with that. ;) OTOH if that's just a brand name of pancake mix, I don't see why it would make good waffles. :thumbsup2

[piratesmate]

I tried a recipe I found on RecipeZaar for Rice Pudding in the crock pot today. I'll let you know how it turns out once it's finished. ;) It's already been on High for almost 2 hours & isn't anywhere near done. :confused3 I used an older crock because it was smaller than my oval. I hope it's working properly!

Oh - and according to the reviews, the cinnamon taste was very mild with just the sticks so I added a 1/2 tsp to it. Just FYI.

Rice Pudding – Crockpot
Serves 8

¾ c rice
1 can evaporated milk
2 c water
1/3 c sugar
½ c raisins
1½ tsp vanilla
¾ tsp salt
1 cinnamon stick (3”)

Combine all ingredients in crock except cinnamon stick; stir well. Float cinnamon stick in milk then cover. Cook on Low for 4 – 5 hrs or High for 2 – 2½ hours. Stir twice during cooking period.
Update: Total cooking time was more like 4 hours on High - but then I'd doubled the recipe.

[MazdaUK]

Rice pudding takes hours to cook properly in a conventional oven, so I'd expect at least 4 hours on high in a crockpot (but what do I know?:rolleyes1 I made it for DH once and he hated it - he likes Ambrosia rice pudding from a tin:rotfl: )

I think passata will do for tomato sauce - its not as thick as puree (which we get in tins or tubes) but it is smooth:thumbsup2 Its chopped and sieved tomoatoes IYSWIM

The pancake thing was a Betty Crocker -it looks a bit like a jug and apparently you add water and shake and it makes about 6 pancakes I decided against it as it was £1.49 and the bisquick will do the same job (many times over) for 49p, and is more natural (well, it uses eggs! and milk)

Is there a recipe for Chicken parmesan on here? I LOVE parmesan:goodvibes

[ddavis860]

Here is the recipe from "the Year in Crockpotting" for Chicken Parm:

Chicken Parmesan CrockPot Recipe


Day 57.



Chicken Parmesan is my comfort food. I love Italian food, and this is one of my favorite dishes. It translates very nicely to a crockpot, and gives the chef the opportunity to get out of the kitchen, and the house.



The Ingredients:


--2-4 boneless, skinless chicken breast halves
--1/2 cup bread crumbs
--1/4 cup parmesan cheese
--1/2 t Italian Seasoning
--1/4 t black pepper
--1/4 t kosher salt
--1 T olive oil
--1 beaten egg
--sliced mozzarella cheese
--favorite jarred marinara sauce



The Directions:


--spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
--whip the egg with a fork in a separate bowl
--mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
--place the chicken breast pieces in the bottom of the crock
--layer 2-3 slices of mozzarella cheese on top


--cover with entire jar of marinara sauce
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta. We chose penne brown rice pasta from Trader Joe's.




The Verdict.

This tasted great, was really easy, and presented well. This is definitely a dish you can serve to company without hesitation.

[piratesmate]

About the rice pudding...I agreed with MazdaUK. I couldn't believe it was only going to take 2.5 hrs on High...especially since you're supposed to open it & stir it twice. Don't they say that opening the lid adds a half hour for each time? Of course I'd doubled the recipe. ;) Anyway, it took about 4.5 - 5 hrs on High. I'm not sure exactly as I forgot to check the clock. LOL

Bottom line - I'll make this again. Even DD, who isn't crazy about rice pudding (her only experience was from the hospital cafeteria) liked it. It was good! I did substitute Splenda for the sugar and was surprised to find that there was an aftertaste...not right away, but about 20 - 30 min after eating it. :confused3 I know many people notice an aftertaste whenever they have it, but honestly I just don't. I do, however, usually cut the amount to half the sugar a recipe calls for. I think Splenda is sweeter than sugar. But for the rice pudding I didn't cut back much...maybe 1/4 instead of 1/3. I just didn't fill the measuring cup. I'm thinking for another time I'd just use the sugar since there's so little in it anyway.

One of the reasons I wasn't making rice pudding - besides the hours in the oven - was that I just didn't have a glass casserole that seemed right...sizewise as well as shape. Dumb, I know. I have to admit that I prefer my mother's recipe to this. It wasn't creamy. In fact, it looks like a bowl of brown rice (from the cinnamon) - very fat rice - with raisins. :lmao: But it tastes great!

Is there a recipe for Chicken parmesan on here? I LOVE parmesan
Debbie - Thanks for a crockpot version of chicken parm! I'm going to write this one down to try soon. I do have a couple recipes, but I didn't want to put them in here as they aren't crockpot recipes. You can find them here: http://www.disboards.com/showthread.php?p=28212986#post28212986

[CarolinaMomOf3boys]

Posted this on another site here, too, made it yesterday...it turned out sooooooo good...

CROCKPOT BUFFALO CHICKEN LASAGNA
--uncooked traditional lasagna noodles
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.
use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

[MazdaUK]

I must try the parmesan chicken - we all LOVE parmesan:goodvibes

I love Crockpot Lady too - especially that she says exactly the size of pot and how it turned out:thumbsup2 Also, that the dishes tend not to have "after 3 hours add", "after 4 hours, stuir and add then...." Put it in, turn it on. That's what I like:rolleyes1

[richmond282]

Thanks for all the great ideas! Does anyone have a good recipe for mac n cheese in the crockpot? I'd also like a recipe for mashed potatos if anybody's got one.

[mel63]

Thanks for all the great ideas! Does anyone have a good recipe for mac n cheese in the crockpot? I'd also like a recipe for mashed potatoes if anybody's got one.

Here is a recipe I have for ranch smashed potatoes. I have one for regular mashed potatoes, but I have to get it out. Although you can adjust this one. Instead of sour cream & chive, just use regular sour cream, and instead of the ranch mix, maybe use butter. I'll look to see if I have a recipe for mac & cheese.


3 pounds small red potatoes
1/3 cup water
1 cup sour cream & chive potato topper
2 Tablespoons ranch dressing mix
1/3 cup half & half

Spray 5 qt cooker with pam. Cut potatoes in halves or quarters to make similar sized pieces. Put potatoes in cooker, add water and stir to coat all pieces.

Cover & cook on low 5 -6 hours.

Gently mash potatoes with fork or potato masher. Stir in topping & ranch mix. Stir in half & half. Keep warm on low for an hour. Stir occasionally.

[piratesmate]

mel63 - Those potatoes sound so good! :) I've been thinking of going back to the old way of making mashed potatoes ever since Ore-Ida stopped selling the frozen, riced potatoes that you had to add everything to. DH refuses to buy their new "Steam 'n Mash" version because they're 2ce as much & the prepared ones in the dairy case have whole milk in them & are expensive too. :( I might try these - although I'd have to adjust to lower the fat. It's still more work than I'd like. :rotfl:

Index is updated through this post & can be found at: http://www.disboards.com/showthread.php?t=1915122

[mel63]

mel63 - Those potatoes sound so good! :) I've been thinking of going back to the old way of making mashed potatoes ever since Ore-Ida stopped selling the frozen, riced potatoes that you had to add everything to. DH refuses to buy their new "Steam 'n Mash" version because they're 2ce as much & the prepared ones in the dairy case have whole milk in them & are expensive too. :( I might try these - although I'd have to adjust to lower the fat. It's still more work than I'd like. :rotfl:

Index is updated through this post & can be found at: http://www.disboards.com/showthread.php?t=1915122

I miss those too. :sad2: I have used them since the first came out. I hadn't mashed potatoes in YEARS! I thought I got rid of my potato masher. :scared1: I did try the steam & mash ones. I tried the plain, and didn't care for them. They weren't as easy as the old version. Plus, they are so much more $$. I did try the refrigerated ones, and my kids didn't care for them. My family LOVES mashed potatoes. I would make the whole bag, and have none left, with the 4 of us. I had leftovers with the refrigerated ones, and there isn't much to begin with.:confused3

[CarolinaMomOf3boys]

This is cooking in my crockpot now :goodvibes


Here is the recipe from "the Year in Crockpotting" for Chicken Parm:

Chicken Parmesan CrockPot Recipe


Day 57.



Chicken Parmesan is my comfort food. I love Italian food, and this is one of my favorite dishes. It translates very nicely to a crockpot, and gives the chef the opportunity to get out of the kitchen, and the house.



The Ingredients:


--2-4 boneless, skinless chicken breast halves
--1/2 cup bread crumbs
--1/4 cup parmesan cheese
--1/2 t Italian Seasoning
--1/4 t black pepper
--1/4 t kosher salt
--1 T olive oil
--1 beaten egg
--sliced mozzarella cheese
--favorite jarred marinara sauce



The Directions:


--spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
--whip the egg with a fork in a separate bowl
--mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
--place the chicken breast pieces in the bottom of the crock
--layer 2-3 slices of mozzarella cheese on top


--cover with entire jar of marinara sauce
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta. We chose penne brown rice pasta from Trader Joe's.




The Verdict.

This tasted great, was really easy, and presented well. This is definitely a dish you can serve to company without hesitation.

[CarolinaMomOf3boys]

I made this recipe and it was really yummy, but will add a few cups of water in the future...the chicken was almost a little dry and all the marinara had pretty much cooked off leaving little to put over any pasta....i did add some water at the very end to make some sauce for the pasta...will make this again...just will add water while cooking, too.... :thumbsup2

[ddavis860]

Good to know, as I'm going to make it prob on thursday. Did you like the breading without it being prebrowned?

I find my crockpot cooks "hot" and even on low I have to be careful of overcooking and things getting dry too.

[TigerKat]

I find my crockpot cooks "hot" and even on low I have to be careful of overcooking and things getting dry too.

Mine does too, in fact I stopped cooking chicken breasts because they come out so darn dry.:confused3

[byrdsnest]

I just put together a pork chop recipe I got off of here-It sure smells good. I can't wait till dinner to see how yummy it is!

[tammyandtommy]

Just found apork chop recipe if its good I will post it, it is on my menu for Wednesday!

[mkycrzy1971]

I fixed the pork chop recipe with the stove top stuffing and cream of celery soup last night...all I have to say is OMG!!!!! I am not even too keen on pork chops and this was delicious! I am going to try it using chicken one night too.

[Kirby]

Subscribing!!!

[TigerKat]

I fixed the pork chop recipe with the stove top stuffing and cream of celery soup last night...all I have to say is OMG!!!!! I am not even too keen on pork chops and this was delicious! I am going to try it using chicken one night too.

Must be my crockpot, that's another one that came out very dry.:confused3

[ddavis860]

Mine cooks hot too. I'm thinking of putting a meat therm in there to monitor every time. When I made the ham the other day, I put one in and it was done a full 3 hrs before the recipe said...

I know once I get the timing down, it will be a good and useful tool, but now all I get is DH saying "It has good flavor, but it's a little dry" :confused3

[Kaler131]

I don't know if this one is on any of these crockpot threads yet....but I made this one the other night and it turned out GREAT!:thumbsup2

SUPER EASY Sloppy Joes :woohoo:

2 lbs ground beef

1-2 packages of hamburger buns

1 bottle of Heinz ketchup AND 1 bottle of Hunts ketchup
(the two different ketchups are used together because they each have a slightly different flavor and compliment each other!)



1) Brown the meat

2) Put the browned meat in the crockpot

3) Add 1/2 bottle of the Heinz ketchup (more or less until you get the desired consistancy)

4) Add 1/2 bottle of the Hunts ketchup (more or less until you get the desired consistancy)

Keep stirring and heating until it tastes like sloppy Joe (and not just meat with ketchup)

It sounds too simple to really work....but it does and it's GREAT!! You can also add garlic powder or onion powder or pepper to change the taste up a little if you prefer. :cool1:

[RustManFan]

Can those who "crock" alot tell me the make of crock pot that they use and recommend? I want to get into it...

[QuiltTeddy]

Can those who "crock" alot tell me the make of crock pot that they use and recommend? I want to get into it...

I have a Rival - it's from 1981.

[QuiltTeddy]

Here is the recipe from "the Year in Crockpotting" for Chicken Parm:

Chicken Parmesan CrockPot Recipe


Day 57.



Chicken Parmesan is my comfort food. I love Italian food, and this is one of my favorite dishes. It translates very nicely to a crockpot, and gives the chef the opportunity to get out of the kitchen, and the house.



The Ingredients:


--2-4 boneless, skinless chicken breast halves
--1/2 cup bread crumbs
--1/4 cup parmesan cheese
--1/2 t Italian Seasoning
--1/4 t black pepper
--1/4 t kosher salt
--1 T olive oil
--1 beaten egg
--sliced mozzarella cheese
--favorite jarred marinara sauce



The Directions:


--spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
--whip the egg with a fork in a separate bowl
--mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
--place the chicken breast pieces in the bottom of the crock
--layer 2-3 slices of mozzarella cheese on top


--cover with entire jar of marinara sauce
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta. We chose penne brown rice pasta from Trader Joe's.




The Verdict.

This tasted great, was really easy, and presented well. This is definitely a dish you can serve to company without hesitation.



OMG.....this was absolutely delicious! Definately a keeper and will be made again and again.....even for company!!!

[MazdaUK]

Just a heads up - over on the swap board there's a suggestion for a crockpot recipe swap next year:thumbsup2

[ddavis860]

Just a heads up - over on the swap board there's a suggestion for a crockpot recipe swap next year:thumbsup2

:yay: I saw that!! I am so going to be in that one!!! :teeth:

[MazdaUK]

Me too! Not that I ever miss one anyway:rolleyes1 I need about another 3 binders to get the recipes all in neat rather than bulging everywhere;)

[AlexWyattMommy]

Just a heads up - over on the swap board there's a suggestion for a crockpot recipe swap next year:thumbsup2

As long as there isn't a recipe that says throw in pork, saurkraut, applesauce & oj, I'd be up for doing it. :thumbsup2

Don't make anything in your crockpot with saurkraut. EWW! The house smelled icky for a very long time. :rotfl2: It doesn't do that when I just heat it up on the stove. Must be the extra steam the crock pot makes. :confused3

[QuiltTeddy]

As long as there isn't a recipe that says throw in pork, saurkraut, applesauce & oj, I'd be up for doing it. :thumbsup2

Don't make anything in your crockpot with saurkraut. EWW! The house smelled icky for a very long time. :rotfl2: It doesn't do that when I just heat it up on the stove. Must be the extra steam the crock pot makes. :confused3


I put pork chops, bavarian sauerkraut and apples in the crock all the time, so I disagree....always smells real nice when we come home from work.

[AlexWyattMommy]

I put pork chops, bavarian sauerkraut and apples in the crock all the time, so I disagree....always smells real nice when we come home from work.

Then I must be doing something wrong. :rotfl2: My house stunk.

[MazdaUK]

we just has the recipe for chicken, cheese, soup and stovetop for lunch and it was YUMMY! And it smelled good:thumbsup2

[piratesmate]

As long as there isn't a recipe that says throw in pork, saurkraut, applesauce & oj, I'd be up for doing it. :thumbsup2

Don't make anything in your crockpot with saurkraut. EWW! The house smelled icky for a very long time. :rotfl2: It doesn't do that when I just heat it up on the stove. Must be the extra steam the crock pot makes. :confused3

I'm somewhere in the middle between AWM & QuiltTeddy on this one. I love sauerkraut - even the smell of it. But I don't like the smell of the pork & kraut for the 1st couple hours...I really think it's the pork smell that bothers me. But by the end of the day I can hardly wait to eat it! DD thinks it stinks & I catch her cracking a kitchen window - even in the winter - by late afternoon.

Just out of curiosity - do you use canned or "fresh" sauerkraut in the bags? For years I only used the canned stuff because I like mine good & sour. It always makes me laugh when Rachel Ray says to rinse it so it isn't so sour. :laughing: But I didn't often do it in the crock because there was something about the smell...

And I wasn't fond of the fresh kind because it wasn't sour enough...until I made it in the crock! For some reason it seems to get more sour in the crock. :confused3

[MazdaUK]

I've got a pack of sausages (links I think you call them) and I'd like a crockpot recipe that DH can put in tomorrow morning for the rest of us to eat in the evening. I have got a Colemans sausage casserole mix (you add to water and put with sausages and veg. in the normal oven), but I thought it might be too strong with less water. And I'd really like something with potatoes and/or pasta in as well to make it easy. (DH is working tomorrow night so DS(15) will be helping as I still can't lift anything heavy).

Any suggestions? I have tinned tomatoes, onions and carrots always lying around.:thumbsup2 Thanks

[QuiltTeddy]

I'm somewhere in the middle between AWM & QuiltTeddy on this one. I love sauerkraut - even the smell of it. But I don't like the smell of the pork & kraut for the 1st couple hours...I really think it's the pork smell that bothers me. But by the end of the day I can hardly wait to eat it! DD thinks it stinks & I catch her cracking a kitchen window - even in the winter - by late afternoon.

Just out of curiosity - do you use canned or "fresh" sauerkraut in the bags? For years I only used the canned stuff because I like mine good & sour. It always makes me laugh when Rachel Ray says to rinse it so it isn't so sour. :laughing: But I didn't often do it in the crock because there was something about the smell...

And I wasn't fond of the fresh kind because it wasn't sour enough...until I made it in the crock! For some reason it seems to get more sour in the crock. :confused3

I've done both. I tend to think the fresh doesn't smell as much as the canned, but don't mind the smell either way. The Bavarian I use is canned. It's what I use most of the time.

I dump a can on the bottom, put a couple pork chops on top and then top it with sliced apples and onions and some fresh grated pepper.

[fairykin]

This SuperThread has lots of great recipes.

I'm bookmarking it for winter days.

Thanks to the posters.:goodvibes

[AlexWyattMommy]

:thumbsup2 I just put the chicken, cheese & stuffing one in the crockpot.
Hoping the house starts to smell yummy soon.

[MazdaUK]

It will:lmao: I was nearly pulling it out half-cooked;)

[AlexWyattMommy]

It did. It tasted really good too!
Thanks to whoever posted it. :hippie:

[PlutoGirl1117]

:thumbsup2 I just put the chicken, cheese & stuffing one in the crockpot.
Hoping the house starts to smell yummy soon.
I think this is my family's favorite one we tried to date! It is SO yummy!! :thumbsup2

[ddavis860]

OK, can someone point me to the chicken/cheese/stuffing recipe? I've spent quite a while trying to find it...

[QuiltTeddy]

OK, can someone point me to the chicken/cheese/stuffing recipe? I've spent quite a while trying to find it...


Me too. :(

[sharonmickey]

I am assuming it is this one. It sounds delicious,

Swiss Chicken Casserole (not very healthy but yummy!)
4-5 boneless skinless chicken breasts (frozen works best)
4 slices swiss cheese
cream of mushroom soup
1/2 can milk
stuffing mix
stick of melted butter

Spray CP with cooking spray. Place chicken in bottom of crock pot, layering as necessary. Place swiss cheese slices over top. Mix mushroom soup with milk, adding spices to taste (I use garlic powder, onion powder, salt, pepper). Pour over chicken. Empty bag of stuffing on top. Pour melted butter over entire thing. Cover and cook on high 4 hrs, low 6-8 hrs. Tastes like Thanksgiving!

[QuiltTeddy]

Thank you!!!


It sounds very good....may have to set this up for Sunday dinner. ;)

[PlutoGirl1117]

OK I think I'm getting two threads mixed up, BUT! Here is almost the one I use.........the one I had had swiss cheese (can't really taste it though) and it is so good! We just had this last week. Oh and I never used cream of chicken, always cream of mushroom or golden cream of mushroom and I've found the chix works best from frozen state! :thumbsup2

here is a great dinner-

layer 4 large chicken breast on bottom-can be frozen. Cover with slices of cheese-we like provelone, I have used good old American in a pinch. Cover this with can of either cream of mushroom or cream of chicken..dump a box of stove top-I use chicken or turkey flavor, melt 1/4 cup butter and drizzle over stuffing mix. The steam/condesation cooks the stuffing...Smells so good and taste great. Add a veggie and dinner is done.

[PlutoGirl1117]

I am assuming it is this one. It sounds delicious,

Swiss Chicken Casserole (not very healthy but yummy!)
4-5 boneless skinless chicken breasts (frozen works best)
4 slices swiss cheese
cream of mushroom soup
1/2 can milk
stuffing mix
stick of melted butter

Spray CP with cooking spray. Place chicken in bottom of crock pot, layering as necessary. Place swiss cheese slices over top. Mix mushroom soup with milk, adding spices to taste (I use garlic powder, onion powder, salt, pepper). Pour over chicken. Empty bag of stuffing on top. Pour melted butter over entire thing. Cover and cook on high 4 hrs, low 6-8 hrs. Tastes like Thanksgiving!
That's the one I was looking for! :thumbsup2

[MazdaUK]

It was the "great dinner" one I tried:thumbsup2

[AlexWyattMommy]

They sound the same except for the amount of butter.
I used the first one posted, but ended up using the lesser amount of butter because that was all I had. :lmao: Who knew it was really a recipe. :confused3 :rotfl2:

It was good. It'll be leftovers for dinner tonight!



What do you all recommend for pork chops - without kraut. :teeth:

[ddavis860]

OK, thanks, sounds like something 3 out of 4 at my house will like :confused3 got a finicky one...hates everything...

It's whats for dinner tomorrow...

[MazdaUK]

The "great dinner" also doesn't have milk added. I was surprised how different Stovetop is from PAxo - Paxo is more a powdery stuff which boiling water fluffs up so its like sausagemeat, whereas the Stovetop looks like bits of bread. I was horrified by the additives though - has anyone made an equivalent to Stovetop from scratch?
I might try it with Paxo and see how it turns out - or I might be too scared and just buy more Stovetop:rotfl:

Sausage recipes anyone?

[MazdaUK]

here's the sausage casserole I made last night - Kicky loved it(even ate the red pepper) but DS(15) was not mad keen (but he ate every scrap;) ) Not sure on timing - the recipe said 4 hours on medium, this had 7 on partly high, partly low,partly medium then 4 hours on high. So whatever timing you usually use when you have lumps of raw potato is about right:thumbsup2

Sausage Casserole

8 sausages
1 onion chopped
1 red pepper
handful of mushrooms
1 crushed garlic clove
300g pots chopped into cubes
2 carrots chopped into cubes
1 tin of chopped toms
pinch of chilli & paprika
300ml of veg stock

Brown sausages lightly in some olive oil.
Put into the slow cooker.
Brown the pepper & onion in the garlic,chilli & paprika.
Add to the cooker,with the veg,toms & stock.
Cook for about 4 hrs on medium (but see timing above!!)

I left out garlic (because I didn't fancy it last night) and the chilli (because we had Crockpot Lady's Azorean beef the night before and even with 1/4 of the chilli she said it was way hot - even DH suffered and he loves a curry!), but it could do with a little extra oomf! Maybe some Worcestershire sauce, or chicken stock instead of veg.

[ddavis860]

The Chicken/Cheese/Stuffing dinner was really good :thumbsup2 DH called it a 'make again'. And it was super easy, so I was happy :)

As for the stove top stuffing, I think you could do from scratch easily. Do you have bags of dried bread crumbs? If not, I guess you could make your own easily by oven toasting. Anyway, then add some dried spices and you are good to go...

[MazdaUK]

We have pots of dried breadcrumbs, but they're not so chunky. Toasting old bread in lumps would work well though, and I have penty of herbs to mix in :goodvibes thanks Deb!

[becjlek]

I used to forget to use the liners untill I just started storing the box in the crockpot. I haven't forgotten since.

[MazdaUK]

I found a bag of prepared sliced potatoes in the freezer - they are intended for deep/shallow frying but I thought they'd be good in the crockpot as I don't have to cut them :goodvibes (still can't use a knife:sad2: DH is getting well fed-up of being my commis-chef:rolleyes1 )

Any suggestions for a good dish using these?

[ddavis860]

I found a bag of prepared sliced potatoes in the freezer - they are intended for deep/shallow frying but I thought they'd be good in the crockpot as I don't have to cut them :goodvibes (still can't use a knife:sad2: DH is getting well fed-up of being my commis-chef:rolleyes1 )

Any suggestions for a good dish using these?

I found 1 that sounds good, and has 2 variations YUMM-O!!

CROCK POT SCALLOPED POTATOES

Low - 8 hours, High - 4 hours.

"Layer" sliced potatoes, onions, butter, flour (lightly sprinkled) and salt and pepper as you would for an oven dish. Add 1 can of evaporated milk, and 1 cup of water. Cover and cook.


With Ham - Layer chunks of ham into layers of sliced potatoes. Pour 1 can of evaporated milk and 1 cup water along sides of crock pot. (Fluid should be two-thirds up side of pot.) Cover and cook.

With Pork Chops - On top of layered potatoes, put 6 or less chops. Mix 1 can evaporated milk with 1 can of mushroom soup (season with onions, oregano, salt and pepper to your taste); pour mixture over chops and cook, covered.

[AlexWyattMommy]

I made the pork chop one last week. I used canned sliced potatos, canned sliced carrots, then pork chops, then I used the cream of mushroom soup mixed with some water & pack of onion soup mix. I also tossed on some dried up onions (the flake kind in a jar). My boys at it all! Even sopped up all the "gravy" with bread. Nothing left. :thumbsup2

[MazdaUK]

Was that onion soup as in lipton or a packet you add water to to make soup? We're not mad keen on pork (except sausages) - would this work with chicken or steak do you think?

Glad to know there's an option other than evap. (though i might have a tin from back when we expected Bin Laden to destroy the whole known world within a week;) ) soup i can do:thumbsup2

[MazdaUK]

Forgot this - planning on trying this out one day soon but have a few Qs:

Skin - on or off?
Liquid - what sort/how much?
Flavouring - rubs, herbs?
Timing? (My crockpot is on the slow side!)
Size chicken for a 4l pot?

TIA:goodvibes

[AlexWyattMommy]

Was that onion soup as in lipton or a packet you add water to to make soup? We're not mad keen on pork (except sausages) - would this work with chicken or steak do you think?

Glad to know there's an option other than evap. (though i might have a tin from back when we expected Bin Laden to destroy the whole known world within a week;) ) soup i can do:thumbsup2

It was a Watson flavor packet. Not as big as a Lipton would be.
I think it would be great with chicken. I don't cook steak much, so I can't say about that. I usually do boneless skinless chicken. My family dislikes the skin, so I never cook with it. My crockpot cooks FAST. Like my low is way to hot, liquid is boiling in the first hour. I cooked mine for 3 hours and the pork was fall apart.

[piratesmate]

Index is updated through this post & can be found here: http://www.disboards.com/showthread.php?t=1915122

[piratesmate]

I just saw these on another thread & thought you'd appreciate them here.

CROCKPOT POTATO SOUP

6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1 tbsp. salt
Pepper
1/3 c. butter
1 (13 oz.) can evaporated milk

Put all ingredients in crockpot, except milk. Cook on low 10-12 hours. Stir in evaporated milk during last hour


Crockpot Potato Sauerkraut Soup
This recipe is adapted from a Fix it and Forget it one. I make this one the most because it is easy to get on in the am. I didn't really like sauerkraut before I started making this, the the kraut can be rinsed really well to remove alot of the kraut flavor.

Large can chicken broth
1 can cream of mushroom soup
16 oz can sauerkraut, rinsed and drained
1 lb turkey sausage chopped
1 medium potato, cubed
2 medium carrots, peeled and sliced
1 4 oz can mushrooms, pieces and stems
2 Tbsp. vinegar (apple cider)
1 1/2 tsp. pepper

Combine all in crockpot. Cook on Low 8 to 10 hours.


Winter Bisque

8 oz Cresm Cheese
2 cups Milk
1/2 lb Velveeta Cheese
5 oz Frozen Chopped Spinach
1 cup Cooked Rice
6 oz Frozen or Fresh Shrimp (We have also used scallops or both!)

Mix all ingredients in crock pot and simmer one hour.

We love this! It is sooo good and super easy! :stir:


Buffalo Chicken Soup

6 cups milk
3 (10 3/4 ounce) cans cream soup (any combo of three will do- use the flavors you like chicken, mushroom, celery, etc)
3 cups cooked chicken
1 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Stove Top: Combine all ingredients in a large pot. cook on stove until hot. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
Crock Pot: put everything in, stir well to combine and then on low for 4 hours.

Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl. Garnish with an additional sour cream, ranch or blue cheese dressing/dip and a celery stick.

[Kirby]

I found 1 that sounds good, and has 2 variations YUMM-O!!

CROCK POT SCALLOPED POTATOES

Low - 8 hours, High - 4 hours.

"Layer" sliced potatoes, onions, butter, flour (lightly sprinkled) and salt and pepper as you would for an oven dish. Add 1 can of evaporated milk, and 1 cup of water. Cover and cook.


With Ham - Layer chunks of ham into layers of sliced potatoes. Pour 1 can of evaporated milk and 1 cup water along sides of crock pot. (Fluid should be two-thirds up side of pot.) Cover and cook.

With Pork Chops - On top of layered potatoes, put 6 or less chops. Mix 1 can evaporated milk with 1 can of mushroom soup (season with onions, oregano, salt and pepper to your taste); pour mixture over chops and cook, covered.
About how many potatos would you cut up?

[MazdaUK]

probably one big one per person

[piratesmate]

I just posted these to the Soups & Stews thread, but wanted to cross-post them here. I keep forgetting about them when I think "crockpot meal". LOL

Ham, Cheese, Broccoli & Potato Soup

5 potatoes, peeled & cut into small cubes
1½ c ham cut into the same size cubes
1 c broccoli florets cut very very fine...almost shaved.
2 cans cheddar cheese soup
4 cans milk
¼ tsp paprika

Mix milk and soup in crockpot with paprika till smooth. Add remaining ingredients. Cook all day on low.

= = = = = = = = =
Winter Corn Chowder

2 c diced potatoes, waxy variety
6 slices cooked, crumbled bacon
½ c chopped white onions
1 lb frozen corn
1 tsp pepper
2 Tbl all-purpose flour
2 Tbl butter
3 c milk

Melt the butter in the stoneware and add butter. Add the milk to the stoneware and stir until combined with flour. Add all remaining ingredients to the slow cooker except for the potatoes. Cook on LOW for 4-6 hours or HIGH for 1½ to 2 hours. During the last 20 minutes of cooking, add the potatoes to the chowder and allow to cook until the potatoes heat through.

[piratesmate]

I just found another recipe in the Pumpkin thread:

Slow Cooker Pumpkin Pie Pudding

- 15 oz pumpkin (canned)
- 12 oz evaporated milk (canned)
- ¾ cup sugar
- ½ cup buttermilk baking mix
- 2 eggs lightly beaten
- 2 tbsp melted butter or margarine
- 1 tbsp pumpkin pie spice
- 2 tsp vanilla
- Whipped cream

Mix together all ingredients except whipped cream.
Pour mix into greased slow cooker.
Cover and cook on Low for 6-7 hours, or until mix is 160°
Serve topped with Whipped Cream.


This was amazing!! Yummy!

[MazdaUK]

I want to try a pasta/lasagne type recipe on saturday. Thinking on "Almost Lasagne" unless anyone has another suggestions.

BTW should there be a spaghetti sauce in with the AL, or am I just being blind to it?

[AlexWyattMommy]

The second item says "pasta sauce". I think that would be your spaghetti sauce.

[MazdaUK]

That's what you get for Dis-ing at work :blush: talk about can't see for looking:rolleyes1

Free tour of sunny Sidcup for the person who spots the idiot :blush: (travel to Sidcup not included)

ETA does it really need 3 jars of sauce :earseek: How many servings will this make, do i need to halve it for my 4l crockpot?

[MazdaUK]

CROCK POT SCALLOPED POTATOES

Low - 8 hours, High - 4 hours.

"Layer" sliced potatoes, onions, butter, flour (lightly sprinkled) and salt and pepper as you would for an oven dish. Add 1 can of evaporated milk, and 1 cup of water. Cover and cook.


With Ham - Layer chunks of ham into layers of sliced potatoes. Pour 1 can of evaporated milk and 1 cup water along sides of crock pot. (Fluid should be two-thirds up side of pot.) Cover and cook.

With Pork Chops - On top of layered potatoes, put 6 or less chops. Mix 1 can evaporated milk with 1 can of mushroom soup (season with onions, oregano, salt and pepper to your taste); pour mixture over chops and cook, covered.

I made this last night with the end of the bag of frozen potatoes (probably about 750g, or 1 1/2 lb) layered with a red onion, topped by rump steak. I had some home-made broccoli and smoked cheese soup in the freezer (a large bowlful - big single serving) so I mixed that with some left over creme fraiche and a little water and poured it over, then left it to itself for 7 hours.

The potatoes were very soft, th steak was cooked right through but slightly chewy (next time I will put it un the middle of the potatoes or on the bottom) but it was all very tasty:goodvibes I thought I was going to have some potatoes left over for DH to have for lunch but DS(15) went back twice until there were none left:lmao: I think next time (depending on the soup) I'll add more herbs or possibly a spoonful of Dijon mustard with the soup - THAT's what it needed:idea:

And neither kid noticed that it had broccoli (the soup was pureed smooth) or that smoked cheese was used (as they don't like that):lmao: :rotfl2: :rotfl:

ETA I've got the Betty Crocker crockpot lasagne in at the oment (the thought of egg in lasagne freaked me too much for the one on here :earseek: ) but I just used one jar of sauce, plys a small tin of tomato juice (the size you get on airplanes) an a little salsa left over from last fajita night, and a little water. Looks OK so far - I thohgt 3 jars was a lot for one little crockpot (especially given they're not on special offer this week ;-) )

ETA again - it was yummy :banana: I could probably have added an extra jar of sauce, or else cooked some pasta first. What I love most about the crockpot is I started it this morning before everything got crazy and didn't have to remember about putting ovens on etc. But the 4 of us ate the lot up - are we greedy or does BC expect you to eat tiny portions?

[sharonmickey]

I tried a new crock pot recipe for lasagna over the weekend. It was easy and good, both my DD and her BFF liked it.

Crock Pot Lasagna

lb ground beef
29 oz can tomato sauce
8 oz uncooked lasagna noodles
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese
1 tsp onion powder

1. Brown the ground beef in skillet and drain. Stir in tomato sauce and onion powder. Mix well.

2. Combine both cheeses in bowl.

3. Spread 1/4 of the meat mixture in bottom of crock pot. Arrange 1/3 of the noodles (I broke them up first), place 1/3 of the cheese mixture on top of noodles.

4. Repeat layers, ending with remaining 1/4 meat mixture.

Cover and cook on low for 4 hours.

[MazdaUK]

mmmmmmmm - lasagne! I am hungry now;)

[momrek06]

Howdy DISer's!!! :wave2:

Quick question....if my recipe is calling for 2 lbs of stew beef for this crockpot casserole...how many people would that feed? :goodvibes

[MazdaUK]

8 people. I use 1lb for 4 (generous) portions.

[momrek06]

8 people. I use 1lb for 4 (generous) portions.

THANKS, perfect as I will have 6 adults!!!! One being my DAD, who will want seconds!!!! :thumbsup2

Family is coming for 8 days over the holidays and I will be using my crock pot ALLOT!!!!!!!!!!!!!!!!!!!!!!!!! :goodvibes

[PNWmom]

Does anyone have a good Asian style recipes? I can do teriyaki chicken but that get old. I need some inspiration.

[marshallandcartersmo]

:cheer2:

[hitchedpumpkin]

I have a pound of skinless/bonelss chicken breasts that I'm getting ready to put in the crock pot. I want to eat in about 3-4 hours. Should I cook on High or am I ok going with Low setting? I just have them with a jar of salsa and can of cheddar cheese soup.

Thanks

[marshallandcartersmo]

I have a pound of skinless/bonelss chicken breasts that I'm getting ready to put in the crock pot. I want to eat in about 3-4 hours. Should I cook on High or am I ok going with Low setting? I just have them with a jar of salsa and can of cheddar cheese soup.

Thanks

I'd go high if you want to eat them that soon..........

[mjantz]

Anyone have a good crockpot recipe for a cheesy potato soup? I'd like a creamy one & if it includes ham or bacon, even better. DD has been asking for one since Grandma made some but it wasn't crockpot & it took way more time & 'babysitting' on the stovetop than I'm comfortable with.

[MazdaUK]

How about a regular soup and stir in the cheese at the end? Cheese can go stringy with long heating. Corckpot Lady had some good soup recipes:thumbsup2

[MazdaUK]

Has anyone ever done this? I love fish pie but DH doesn't like it because he knows the mound of washing up it represents (even if I've already done it, the thought of 3 saucepans makes him:headache: And I don't like the washing up either:rolleyes1 ) I had a thought today that I could put cut up fish in the bottom, add any veg, pour over soup and top with scalloped potatoes, and it should work OK. But how long would it take? Less than chicken?

Any ideas welcome! I've got a load of fish I'm not cooking because its too cold for "light" stuff and I've not got time for fish pie.

[AlexWyattMommy]

Cooking time is 2-3 hours on HIGH and 3-5 hours on LOW the smaller the pieces of fish, the less cooking time.

So with those guidelines, you can adapt other recipes to be crockpot recipes for fish.

So says the google search.

[AlexWyattMommy]

African Fish Stew

2 whole fish - tilapia, bream, basa or similiar
flour - to coat fish
salt, black pepper
4 tbspns vegetable oil
two onions - peeled and finely chopped
1 can tomatoes - chopped
1 tbspn tomato puree
1/4 pint (125 ml) fish stock or water
cayenne pepper to taste



Cut the fish into sections to fit into the crockpot.

Season the flour and coat each piece of fish.

Heat the oil in a frying pan and quickly fry each piece of fish - then put the fish into the crockpot.

Fry the onions until softened and mix in the tomatoes, tomato puree and stock or water.

Bring the sauce to the boil and taste - season with cayenne.

Pour the sauce over the fish and cook on LOW for 4 - 6 hours.