Crock pot crazy

[AlexWyattMommy]

Seafood Chowder
1 lb (450g) fish fillets
4 oz (125g) bacon - diced
1 onion - peeled and diced
1 lb (450g) potatoes - peeled and diced
1 pint (600 ml) milk
1 pint (600 ml) water
1 bay leaf
1 tbspn worcester sauce


Heat the slow cooker to Low while you're preparing the ingredients.

Fry the bacon bits in a pan until the fat runs - then add the potato and fry for 5 mins or so until beginning to soften. Add the onions and fry a further 5 mins - add a little oil if necessary.

Transfer these to the crockpot.

Cut the fish into chunks, add them to the pot with the rest of the ingredients.

Cook on low for about 5 hours.

Serve with crusty bread for a lovely hearty seafood chowder.

[momrek06]

Seafood Chowder
1 lb (450g) fish fillets
4 oz (125g) bacon - diced
1 onion - peeled and diced
1 lb (450g) potatoes - peeled and diced
1 pint (600 ml) milk
1 pint (600 ml) water
1 bay leaf
1 tbspn worcester sauce


Heat the slow cooker to Low while you're preparing the ingredients.

Fry the bacon bits in a pan until the fat runs - then add the potato and fry for 5 mins or so until beginning to soften. Add the onions and fry a further 5 mins - add a little oil if necessary.

Transfer these to the crockpot.

Cut the fish into chunks, add them to the pot with the rest of the ingredients.

Cook on low for about 5 hours.

Serve with crusty bread for a lovely hearty seafood chowder.


WOW, Thanks for posting that, AWM!!! That looks awesome!!! :thumbsup2

[MazdaUK]

Ooooh! I fancy that for lunch! Do you think it would freeze OK?

[AlexWyattMommy]

They sell fozen choweder/creamed soups, so I don't see why not. I would just make sure to stir it well after defrosting/reheating.

[piratesmate]

This index has been updated through this post & cam be found here: http://www.disboards.com/showthread.php?t=1915122

[poohbear158]

Crockpot Italian Wedding Soup

4 cups chicken stock or broth
1/2 cup boneless cooked chicken breast (I added a large frozen breast then shredded it when the soup was done)
Meatballs (use your favorite recipe... just make sure they are cooked and not raw or use pre-made frozen ones like I did)
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1 box frozen spinach
2 bay leaves
1 tsp garlic powder
1/2 tsp season blend (Mrs. Dash)
1/2 cup pastina or acini di pepe pasta

Put everything above in the crock pot and cook 7-8 hours on low.

[mel63]

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.

I got this one from the new Taste of Home collection recipe mag, thank you Barbara Bleigh. :worship:

Baked Potato Soup

2 large onions, chopped
3 TBS butter
2 TBS all-purpose flour
2 C water, divided
4 C chicken broth
2 medium potatoes, peeled & diced
1-1/2 C mashed potato flakes
1/2 LB sliced bacon, cooked & crumbled
3/4 tsp pepper
1/2 tsp salt
1/2 tsp dried basil
1/8 tsp dried thyme
1 C half-and-half
1/2 C shredded cheddar cheese
2 green onions, sliced

In large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 C water. Bring to boil; cook and stir for 2 minutes or until thickened. Transfer to 5 qt. crockpot.
Add broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover & cook on low 6-8 hours or until potatoes are tender. Stir in cream; heat through. m Garnish with cheese & green onions.

[poohangel]

MMMMM, the potato soup sounds AAAHHHH http://www.bestsmileys.com/excited/2.gif !!!!thank you!!

[Kirby]

I got this one from the new Taste of Home collection recipe mag, thank you Barbara Bleigh. :worship:

Baked Potato Soup

2 large onions, chopped
3 TBS butter
2 TBS all-purpose flour
2 C water, divided
4 C chicken broth
2 medium potatoes, peeled & diced
1-1/2 C mashed potato flakes
1/2 LB sliced bacon, cooked & crumbled
3/4 tsp pepper
1/2 tsp salt
1/2 tsp dried basil
1/8 tsp dried thyme
1 C half-and-half
1/2 C shredded cheddar cheese
2 green onions, sliced

In large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 C water. Bring to boil; cook and stir for 2 minutes or until thickened. Transfer to 5 qt. crockpot.
Add broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover & cook on low 6-8 hours or until potatoes are tender. Stir in cream; heat through. m Garnish with cheese & green onions.
Hmmm! That sounds good! I wonder what it would taste like without the bacon. If I have cook something before I put it in the crockpot, then the recipe just doesn't get tried.

[storzo]

Hmmm! That sounds good! I wonder what it would taste like without the bacon. If I have cook something before I put it in the crockpot, then the recipe just doesn't get tried.

I feel the same way. LOL.

Try the pre-cooked bacon. I haven't used it in the crockpot but I've used it in other recipes and it works just fine.

[mel63]

Hmmm! That sounds good! I wonder what it would taste like without the bacon. If I have cook something before I put it in the crockpot, then the recipe just doesn't get tried.

I would try it with the fully cooked bacon that you can buy now. :worship:

[bkreitzel]

Look in the salad dressing aisle...Oscar Meyer sells "recipe packs" of bacon. They are my tried and true secret for making these kinds of recipes...all cooked and crumbled you just open the bag and dump it in :cool1:

[piratesmate]

We try to limit how much bacon we consume because of the fat content. I always get indigestion when I pan fry it, but making it in the microwave takes so long to do a whole pkg. :rolleyes:

Recently I was watching someone on the Food Network who baked hers & I've been doing that now. Put cooling racks (like for cookies or cakes) on baking sheets with a good lip - maybe 3/4" in depth. Spread out the bacon in a single layer with only minimal overlap. Bake at 350. After about 25 min, turn it over & bake another 10. Times depend on how crisp you like yours. Remove bacon to a plate covered with paper towels & allow the pan/racks to cool. It's much easier to clean up with paper towels once the fat hardens.

I put the bacon into a gallon zip-lock bag and put it in the lunchmeat drawer. It keeps well for a week & then I have it for breakfast sandwiches, the odd piece to toss in with green beans or soups as flavoring. But I think you could freeze it as well.

Because bottom line? I totall agree..."If I have cook something before I put it in the crockpot, then the recipe just doesn't get tried." :lmao: :lmao:

[poohangel]

We always use our george forman grill to cook our bacon. YUMMO

[MazdaUK]

I dry fry lean back bacon without any fat added:thumbsup2 But we don't have it often because I don't like it and because of the salt content.

But agree about that whole "pre=cooking" thing - its got to be pretty special for me to do that (or it needs to be a long time in advance of when we have to eat;)

[storzo]

I don't know about this but my DH wanted to me to ask -

Is there a crock pot recipe for shepherd's pie? Or something similar?

[TigerKat]

We try to limit how much bacon we consume because of the fat content. I always get indigestion when I pan fry it, but making it in the microwave takes so long to do a whole pkg. :rolleyes:

Recently I was watching someone on the Food Network who baked hers & I've been doing that now. Put cooling racks (like for cookies or cakes) on baking sheets with a good lip - maybe 3/4" in depth. Spread out the bacon in a single layer with only minimal overlap. Bake at 350. After about 25 min, turn it over & bake another 10. Times depend on how crisp you like yours. Remove bacon to a plate covered with paper towels & allow the pan/racks to cool. It's much easier to clean up with paper towels once the fat hardens.

I put the bacon into a gallon zip-lock bag and put it in the lunchmeat drawer. It keeps well for a week & then I have it for breakfast sandwiches, the odd piece to toss in with green beans or soups as flavoring. But I think you could freeze it as well.

Because bottom line? I totall agree..."If I have cook something before I put it in the crockpot, then the recipe just doesn't get tried." :lmao: :lmao:

I also use this method to cook bacon and I couldn't agree more about pre-cooking in a crock pot recipe - not gonna happen here!:)

[MazdaUK]

Crockpot lady had a shepherds pie recipe:goodvibes But any sort of browned mince and sauce/veg topped with mash should work:thumbsup2

Does anyone have some low fat crockpot recipes? I've done so many which involve cheese or tins of soup I need to lose a stone!:sad2:

[storzo]

Crockpot lady had a shepherds pie recipe:goodvibes But any sort of browned mince and sauce/veg topped with mash should work:thumbsup2

Does anyone have some low fat crockpot recipes? I've done so many which involve cheese or tins of soup I need to lose a stone!:sad2:

Is Crockpot Lady a poster here and is the recipe here somewhere? I didn't see it on the index but I did just scan it pretty quick.

So you think I can just throw in raw meat with veggies and sauce then top with mashed potatoes for maybe the last hour of so?

Thanks!!!! :goodvibes

[MazdaUK]

No, Crockpot Lady did "a year of crockpotting" -using her crockpot every day last year. If you google her she'll come up.

You need to brown the mince and soften any veg (onion, carrot) and mix with the sauce I think for the best results.

I found it was easier to make ahead and just put it in the oven when I got home.

[storzo]

No, Crockpot Lady did "a year of crockpotting" -using her crockpot every day last year. If you google her she'll come up.

You need to brown the mince and soften any veg (onion, carrot) and mix with the sauce I think for the best results.

I found it was easier to make ahead and just put it in the oven when I got home.

Thanks. I'll do the google, I never heard of that before.

I think it'll be something that I just try in the oven. I've never made it before but my DH LOVES it so I want to try.

[MazdaUK]

here's Crockpot Lady's recipe

Shepherd's Pie

--3 cups leftover mashed potatoes
--1 lb ground turkey or beef
--2 cloves garlic, chopped
--2 cups frozen vegetables (I used roasted corn and peas)
--1 medium onion, chopped finely, or 1 T onion flakes
--1/2 tsp seasoned salt
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika (then a bit more for garnish)
--1 cup water
--2 cups shredded cheese

The Directions.

I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.

Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.

Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

I wouldn't add the cheese myself - far to fattening! (Its not traditional)

[storzo]

here's Crockpot Lady's recipe

Shepherd's Pie

--3 cups leftover mashed potatoes
--1 lb ground turkey or beef
--2 cloves garlic, chopped
--2 cups frozen vegetables (I used roasted corn and peas)
--1 medium onion, chopped finely, or 1 T onion flakes
--1/2 tsp seasoned salt
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika (then a bit more for garnish)
--1 cup water
--2 cups shredded cheese

The Directions.

I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.

Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.

Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

I wouldn't add the cheese myself - far to fattening! (Its not traditional)


Thanks!!!

Since almost everything is pre-cooked, I'd probably be better off just throwing it in the oven. MY DH would definitely want crusty potatoes. But I'll try this too.

[TigerKat]

Has anyone had a crockpot that had to be used on high all the time? I bought a new one about two months ago and this has happened twice already: I put a roast in, on low, around 9 AM and by 5 PM it's still not fall apart tender and the carrots are still quite hard. This crock has a low, med & high setting. I switched it to med around 1, then high around 4. I ended up taking it out of the crock a little while ago and I'm now cooking it in the oven. Maybe this crock needs to be on high?????

[storzo]

Has anyone had a crockpot that had to be used on high all the time? I bought a new one about two months ago and this has happened twice already: I put a roast in, on low, around 9 AM and by 5 PM it's still not fall apart tender and the carrots are still quite hard. This crock has a low, med & high setting. I switched it to med around 1, then high around 4. I ended up taking it out of the crock a little while ago and I'm now cooking it in the oven. Maybe this crock needs to be on high?????

I cook all my roasts on low from 10 AM to 6 PM and they are always perfect. In fact, I could probably take them out sooner. I would say that maybe there is a defect and you should try exchanging it.

[MazdaUK]

Mine needs to be on high if you have carrot/potato from raw and its going to cook for 8 hours or less - otherwise the potatoes especially are a bit hard.

I did a roast chicken yesterday (first time!) and I did it on high for 4 hours, then low for 2, then medium for 2, then back to high for another 2 - I was kind of nervous about a chicken cooking on such a low temp :guilty: But it was absolutely yummy - DH was amazed it tasted like "real roast" chicken with no liquid or anything. It was so fall-apart ready we had chunks rather than slices;) but who cares? My crockpot is not big enough to do a roast chicken for more than 4 so I won't be serving it for company.

I could probably do a lot more on low but for my nervyness about meat temps ;) and the fact that we rarely have time to wait an extra hour for dinner to be cooked - its in the crockpot so its ready when we need it because of swimming/cubs/explorers/orchestra etc etc etc.:rotfl: If it seems cooked before we need it I turn it down to low:thumbsup2

I think given the number of people who have had issues with "too fast/hot" crockpots this slowness is a blessing::yes:: It also makes me concentrate on being organised and getting everything ready in time - for the chicken I skinned it the night before so I only had to plop it in and add the lemon, herbs and garlic:)

[TigerKat]

Thanks for the replies.:goodvibes

[MazdaUK]

I'm doing stock at the moment and had on high for 4 hours then low for 4 hours and the carrots weren't cooked so its back up to high :headache:

[TigerKat]

I'm doing stock at the moment and had on high for 4 hours then low for 4 hours and the carrots weren't cooked so its back up to high :headache:

Mine is being returned today. I've probably had 1/2 dozen crock pots in my lifetime and have never had these problems.:sad2: Crock pot cooking is supposed to be easy and stress free!

[ddavis860]

Mine is being returned today. I've probably had 1/2 dozen crock pots in my lifetime and have never had these problems.:sad2: Crock pot cooking is supposed to be easy and stress free!

Glad you are returning it, It sounds like a lemon.

[ddavis860]

I'm doing stock at the moment and had on high for 4 hours then low for 4 hours and the carrots weren't cooked so its back up to high :headache:

I always pre-microwave the root stuff anymore. I've had the same prob.

[MazdaUK]

I never thought of that:thumbsup2 That is a fantastic idea!! :cheer2: I was just thinking the other day how I don't use my Pampered Chef micro-cooker much. Do you add a little (or a lot) of water?

[Mystic]

Here is an easy and yummy crock pot dessert to try!
Slow Cooker Molten Chocolate Peanut Butter Cake

INGREDIENTS

12 Tbsp. Shedd's Spread Country Crock® Spread, melted
1 box (18.25 oz.) Devil's food cake mix
1 box (3.4 oz.) instant chocolate pudding & pie filling
1 cup Skippy® Creamy Peanut Butter
1 container (8 oz.) sour cream
1 cup milk
4 eggs
1 cup semi-sweet chocolate chips (about 6 oz.)


DIRECTIONS

* Evenly coat bottom and sides of 5-quart* slow cooker with 2 tablespoons melted Shedd's Spread Country Crock® Spread; set aside.
* Combine remaining ingredients except chocolate chips in large bowl with electric mixer according to cake mix package directions; stir in chocolate chips. Pour into prepared cooker.
* Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)
* Cook on LOW 3-1/2 hours. Turn off heat, then let stand covered 30 minutes. Remove insert from cooker. Carefully remove lid and paper towels. Serve cake warm and, if desired, with Vanilla Ice Cream.


*If using 6-quart slow cooker, cook on LOW 4-1/2 hours. Turn off heat, then let stand covered 30 minutes. Serve as above.


Serves: 12
Prep Time: 20 Minutes
Cook Time: 4 Hours 30 Minutes
Stand Time: 30 Minutes

[scotlass]

I told my mum today I was gonnae buy a crockpot and he produced a brand new one she got and never used....Looks like Im Crockpottin over the weekend !!

Mum called last night to say she had found a Crockpot cook book in the bottom of a drawer....i think she must have got it the same time as the never used crockpot !!

[DisBride2007]

Five Flavors Chicken - Crock Pot
3 - 4 lb chicken pieces
2 cloves garlic
1/2 c honey
1 1/2 tsp ginger, ground
1/2 c soy sauce
3 Tbl sherry
1/2 c crushed pineapple with juice (opt)
2 Tbl cornstarch
Mix garlic, honey, ginger, soy & sherry. (Can substitute orange or cranberry juice.) Dip chicken into mixture. Place chicken in crock. Mix pineapple with sauce & pour over chicken. Cook on low for 6 hours. Remove chicken. Blend cornstarch into juice; cook to thicken.
NOTE: Do NOT use chicken with bones! The bones start to dissintegrate so that they can't be pulled out. I always use boneless for this recipe. Also, I use cranberry juice instead of the sherry. I serve it with this rice Pilaf recipe.


Thanks for posting this. I made it Tuesday night as the first Crockpot meal that cooked while we were at work. DH loved it. I've made a couple other meals since then and his response has been, "This is good, but it's no Five Flavors Chicken!"

[MazdaUK]

Its on my "to do" list as well:thumbsup2

[MazdaUK]

Me again!

I made my cheshire beef cobbler in the crockpot yesterday (only done it in the oven before) and the juice was a bit watery. Should I cut back on the amount of liquid, or should I add something to thicken the sauce? When I make it conventionally I coat the beef in seasoned flour and fry with the onin first - I still coated the beef but just put it all in, plus carrots (pre-pinged) mushrooms and a red pepper. Towards the end I added frozen peas then put the scone (biscuit) topping on.

I thought about adding some creme fraiche before the topping goes on, but any othr suggestions welcome!

TIA

[MazdaUK]

I've got some diced lamb, does anyone have any good recipes? I have a conventional one for a Greek-style lamb I might try but suggestions welcome:goodvibes

[mel63]

Me again!

I made my cheshire beef cobbler in the crockpot yesterday (only done it in the oven before) and the juice was a bit watery. Should I cut back on the amount of liquid, or should I add something to thicken the sauce? When I make it conventionally I coat the beef in seasoned flour and fry with the onin first - I still coated the beef but just put it all in, plus carrots (pre-pinged) mushrooms and a red pepper. Towards the end I added frozen peas then put the scone (biscuit) topping on.

I thought about adding some creme fraiche before the topping goes on, but any othr suggestions welcome!

TIA

You could cut back on the liquid. Liquid doesn't evaporate so you do not need as much. But if you are looking for a gravy I add a cornstarch & water mixture to the juices. Depending on what I am making is when I add it. Example: for a pot roast & veggies, I take meat & veggies out, then stir mixture into the juices, cover & turn up to high. Other times I have added the mixture during the last 15 - 30 minutes of cooking time and finished it with the rest of the meal.

[mel63]

I've got some diced lamb, does anyone have any good recipes? I have a conventional one for a Greek-style lamb I might try but suggestions welcome:goodvibes

This site was posted on the budget board. It has lamb crockpot recipes. It also has a lot of other recipes, too.:thumbsup2

http://www.a-crock-cook.com/index.html

[MazdaUK]

Thnaks Mel :thumbsup2 I ended up doing my normal lamb but with 1/2 the ammount of stock and it turned out just right:goodvibes Now I can fix anything :banana: (maybe :rolleyes1 )

[ButterflyJen]

Ham and Tater Tot Casserole (yummy for breakfast!)

1 lb. frozen tater tots
1/2 lb. diced ham
1/2 C chopped onion
1/2 green pepper
3/4 C cheese
6 eggs
1/2 C milk

In crockpot (sprayed with cooking spray) layer tater tots, ham, onion, green pepper, and cheese. Repeat this 2 times, ending with cheese. In a bowl beat the eggs/milk (add salt/pepper to taste) and pour over mixture. Cover and cook on low for 10-12 hours. (Overnight works perfectly!)

Notes: we don't like onions or peppers so I omit those and use a can of mushrooms instead.

[MazdaUK]

We don't have tater tots here - will hash browns do instead? (crumbled?)

[scotlass]

We don't have tater tots here - will hash browns do instead? (crumbled?)

great question...:thumbsup2

[TigerKat]

I would think the hash browns would work just fine!:goodvibes

[ButterflyJen]

hash browns should work just fine! :)

[piratesmate]

I found this recipe in another thread & wanted to make sure it got included here. Also, the index is updated through this post.


Upside Down Chocolate Pudding Cake

1 cup Bisquick
1 cup sugar
1/3 cup and 3 Tbsp. unsweetened cocoa
1/2 cup milk
1 tsp. vanilla
1 2/3 cup hot tap water

Mix bisquick, 1/2 cup sugar, 3 Tbsp. cocoa, milk and vanilla. Spoon batter evenly into lightly greased crockpot. Mix remaining sugar, cocoa and hot tap water. Pour over the batter that is already in the crockpot. Cook on high 2 1/2 hours or until batter no longer looks shiny on top.

*Note* This ends up looking like a cake from the top, but when you slice (scoop) down into the cake, there is a layer of pudding underneath it. Very rich! :teeth:
Optional: Serve with ice cream.

[Deffenm]

I just wanted to say that I made the Creamy Italian Chicken that was posted and my family really enjoyed it. I can't wait to make another receipe. Please keep sharing.

[MazdaUK]

Ok...this isn't even a recipe...I just take a whole chicken and put it in the crockpot with 1-2 cans of flavored diced tomatoes. (whatever flavor you want). I leave it all day when I'm at work on low. When I get home, I shred the chicken and we put it in flour tortillas with lots of shredded cheese and it all melts together and is so warm and yummy! I like it plain like that...my DH likes to add sour cream and sometimes extra salsa (or sauce from the diced tomatoes)

I'd really like to try this but I'm :scared1: about all the liquid that comes out - when I do a whole chicken in the crockpot theres a big bowl of "juice" which I set and then throw - although maybe its not fat (as I skin and remove any obvious lumps) but dripping and should be kept:confused3

HAs anyone tried this and how did they keep the fat down?:upsidedow

[scotlass]

Hey...

I posted this on another thread but as its a crock pot recipe I thought youse might like it too !!

Spicy Ginger chicken with Pineapple.

4 chicken portions

1 onion,finely chopped

2 celery sticks,chopped

2 tbsp plain (all purpose) flour

150ml chicken stock

1 large can of pineapple pieces in juice

2 tsp finely chopped root ginger

2 tps chilli sauce

salt and ground pepper.



Brown chicken portions in frying pan/skillet then transfer to crockpot.

Add onion and celery to the pan/skillet and cook for 5 mins without browning.

Stir in the flour ,then gradually stir in the stock.

Add the pinapple and its juice and the remaining ingredients.

Bring to the boil,stirring continuously.

Pour over the chicken.

Cook on LOW 5-7 hours.

ENJOY !

[piratesmate]

I posted these on another thread where someone was looking for recipes for Apple Butter & thought someone here might use them.

Or this one from Cooks.com for your crockpot - super easy, right?

CROCK POT APPLE BUTTER

Put 3 quarts of apples, sliced thin, in a crock pot and cook overnight on high. Next morning, add 2 teaspoons cinnamon, 3 cups sugar, 1/2 teaspoon cloves. Cook all day on low. Tastes like old-fashioned apple butter that is cooked in copper kettle.

You can use applesauce if you do not have time to prepare the apples. The crock pot makes it possible for apples to cook a long time without being stirred.

= = = = = = = = = = =
Or another one from About.com

Old-Fashioned Apple Butter
Makes about 5 cups.
Prep Time: 30 minutes
Cook Time: 24 hours, 00 minutes

12 – 14 sweet-tart apples (like a Winesap)
2 cups apple cider or juice
sugar
ground cinnamon
ground allspice
ground cloves
freshly ground nutmeg

Lightly oil crockpot. Don’t peel, but wash, core and quarter apples. Put in crockpot. Stir in cider. Cover and cook on low for 10 – 18 hours (or high for 2 – 4 hours).

Put soft fruit in food mill to remove skins. Measure fruit back into crockpot. For each pint (2 cups) of fruit add: 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 ground cloves and 1/2 teaspoon freshly grated nutmeg. Stir well. Cover and cook on high for 6 to 8 hours. Stir every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Spoon into hot canning jars and proceed according to canning jar directions. Or spoon into freezer containers. Allow apple butter to cool and then store in freezer.

[piratesmate]

I've been going through the "Making things from scratch" thread that just got moved over here from (I think) the budget board & have found a stock recipe that I thought someone might use. She also included how to turn the stock into soup.

I will continue to cross-post recipes as I find them.

Chicken Stock

If I roast a chicken for dinner, after I pick all the meat off the bones I put the bones, a whole onion cut in half, a couple of carrots, couple of tops of celery (don't need the stalks, just the leaves, really) poultry seasoning and salt and pepper in the crockpot. Fill it up with water then put on low and go to bed! The next morning, drain it through a strainer and you have chicken stock. When it's cool I measure out 2 c. increments into quart sized freezer ziploc bags and lay them down in the freezer. When frozen, they stack up in the freezer.

I use a lot of chicken stock/broth for recipes, 2 c. is just about equal to one can, and it's practically free!

You can also make an awesome chicken soup with the stock. After it's drained, just add some new vegetables (the ones you cooked all night will just be mush) such as another diced onion, diced carrot, maybe a clove of garlic and some egg noodles or rice. Use some of the leftover chicken that you roasted, too. Cook till the carrots are tender.

[piratesmate]

Black beans...

I just made a big crock pot of black beans today, they were yummy...if I say so myself.:thumbsup2

Two bags of black beans were 89 cents each at the grocery. Soaked them overnight. Drained this morning and covered with fresh water. Added 2 strips of bacon that were partially cooked to get some of the fat out, and salt, pepper, garlic powder, onion granules, cumin and chili pepper, all to taste.

Cooked on high til they were boiling, then turned to low. I let them cook about 4 to 5 hours, but you really can't over-cook them.

Served with organic brown rice I had from yesterday. Mmmm!

ps...I think the pre-soaking beans overnight reduces whatever it is that causes gas in our digestive tracts??
:rolleyes1

[Kirby]

I usually don't like what I cook in my crock pot. But, for once, I finally found something that both my husband and I like.

I found the recipe here somewhere, it's sort of a combination of two that were similar. I don't know who posted them because I didn't copy down the names when I printed the recipes.

I cooked it twice. I used pork tenderloin cut into 1" thick slices. Actually, at the grocery store, I didn't pay attention to what was on the label and thought I was buying a roast. When my husband went to the meat counter and asked them to cut it into 1" thick slices they looked at him like he was crazy and questioned it. Since I was elsewhere in the store, he told them to just do it and he would deal with it later. I usually will buy a roast and cut it up instead of buying pork chops already cut. It saves a little money that way.

So, when I got home and unwrapped it to separate in to meal size portions, I realized what had happened and separated it into two freezer bags. So the first time I cooked it, the chunks that were in that bag were smaller than the other bag. I placed them in my crockpot, poured a can of Healthy Request Cream of Mushroom soup and a can of water on top. I then cooked it on low for eight hours. We ate it over white rice. It was good but the meat was on the dry side. I wasn't sure if I wanted to try it again, I usually cook a recipe twice if it is okay before adding it to my recipe file.

The second time, it turned out much better. The pork tenderloin chunks were much bigger. I sprinkled onion salt on the meat before adding the soup and water. I again cooked it for eight hours and it turned out nice and tender, not dry at all. So this will be added to my recipe file.

Thank you whomever you are for posting the way you cook your pork!

[piratesmate]

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!
<snip>

I tried this one last nigt. Oh my! Of course, as usual, I changed things a bit. After seeing the cherry pie filling in this DD & I decided that we'd like it with chocolate cake mix instead. LOL It was outstanding!! :teeth:

Something I'd missed when I first copied the recipe was that it called for an entire stick of butter :scared1: and nothing else. I was half afraid to try because I couldn't imagine how it would turn out. In all honesty, I did reduce the butter to about 4 Tablespoons - I just couldn't imagine all that fat in there. Then I worried after about an hour that it was still so dry...so I added about 2 or 3 Tablespoons of water. Of course it wasn't like cake - more like an extremely moist brownie.

The cake mix was a Betty Crocker Super Moist one - the Hershey's Milk Chocolate. And I used a can of sugar free pie filling that had Splenda in it. As I said...excellent! :thumbsup2 Thanks for sharing!

Index updated to here.

[MazdaUK]

I can see why you cut back the butter:rolleyes1 Would this work with BC Devils Food Cake mix? And fresh (frozen) raspberries? (Or do you need extra liquid again?)

[piratesmate]

I'm sure that Devils Food Cake would be excellent too! I just love the chocolate & cherry - or raspberry - combination. I'm not sure how substituting fresh or frozen fruit would translate though. Because although there was still some "goo" in & around the cherries, it seemed to be far less than I started with...but that could just be perception. :confused3

I went looking for other, similar recipes to see if it makes a difference on the kind of fruit used. I found this one which makes me think that using your frozen raspberries would work. It looks like the extra ingredients just thicken up the peaches in much the same way you would for a pie...aka pie filling.

Fabulous Peach Dump Cake Recipe - Crockpot

1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter

Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.

[piratesmate]

A new crockpot thread just got moved over from the Budget board & I thought I'd copy some of their great recipes/ideas over here so they get included in our index.

It's not freezer, but I came across the easiest recipe that my DH loves. Just put some baby carrots in the bottom of the slow cooker, then place a "mini ham" (I get the 1 1/2 pound one) on top of the carrots and pour a cup of maple syrup over the ham. Its great, no chopping or browning or anything. Good luck at work tomorrow!

Never heard anything bad about frozen meats before, been doing it for years with no ill effects.

Recipes I do:

Meatloaf-- make the meatloaf as you normally would, spray wax paper with PAM (so the waxed paper doesn't stick) and then freeze for a couple of days and put in the crock pot on low for 10 hours. ALL the fat comes off it, it does collect at the bottom of the pot but you'll be amazed at how little fat is in the actual meatloaf.

Whole chicken, 2 onions sliced, 1 package of DRY ranch dressing mix, 1/2 cup of water or chicken broth. Put all the ingredients in the pot and cook on low for 10 hours. The chicken will be very flavorful and tender, it will fall off the bone! I serve with rice and green beans.

Frozen chicken breasts and 1/2 bottle of Newman's Italian dressing; actually most of the Newman's work great, we love the parm cheese one. Pour the bottle over the chicken breasts and cook for 10 hours on low. Sometimes I add an onion or carrots, depends on my mood.

My crockpot came with a recipe book, I sometime make the turkey soup recipe, the kids loves it!

I even make the Irish steel cut oatmeal in the crockpot, it cooks overnight so it's perfect by morning. I always make a double batch otherwise it dries out. 2 cups of the steel cut oats and 9 cups of water cooked on low for 7 hours.

Steel cut oats take about 50 minutes on the stove, I don't have that kind of time in the morning.

I love throwing some chicken breasts in with 1 can (or 2 cups) chicken broth and a can of cream of chicken soup. Then, when done, I have done a few things with it

1 - About an hour before i drop cut up biscuits in and stir for chicken and dumplings

2 - About an hour before I throw in egg noodles for chicken and noodles

3 - I make biscuits to go with it and serve it over biscuits. Chicken and biscuits! May need to thicken for this as there's lots of liquid

4 - I drained off some of the liquid and mixed it with stovetop stuffing instead of water. Chicken and stuffing! This was really yummy stuffing

Also for super easy I love to take a turkey roast and some peeled and cut potatoes and throw them in with the gravy packet dripped over top. DH LOVES the potatoes. I might get some chicken gravy and try that.

[MazdaUK]

We can't buy gravy in a packet - at least I don't think so, but I've never looked as I make it in the pan:rotfl: We can buy (expensive!!) fresh tubs

Might have to try these ideas (and the chocolate cake and fruit one;) )

[etoiles]

I didn't read the whole thread but wanted to share my favorite crockpot recipes since I LOVE using my crockpot!

- Beans - I cook all my beans from dried in the crockpot because it's effortless basically. It's much cheaper than canned beans as well. I put the cooked beans in freezer bags and then just pop them in the micro when I want to use them.

- Yogurt - I follow the crockpot lady's advice and it turned out great. So much cheaper than the yogurt I was buying.

- I like this spinach with noodles and cheese (http://crockpot365.blogspot.com/2008/04/crockpot-baked-spinach-and-cheese.html)recipe. I put it on low though, not high as she suggests.

[sherry7]

I didn't read the whole thread but wanted to share my favorite crockpot recipes since I LOVE using my crockpot!

- Beans - I cook all my beans from dried in the crockpot because it's effortless basically. It's much cheaper than canned beans as well. I put the cooked beans in freezer bags and then just pop them in the micro when I want to use them.

- Yogurt - I follow the crockpot lady's advice and it turned out great. So much cheaper than the yogurt I was buying.

- I like this spinach with noodles and cheese (http://crockpot365.blogspot.com/2008/04/crockpot-baked-spinach-and-cheese.html)recipe. I put it on low though, not high as she suggests.

What do you have to do to prep the beans? I'm assuming rinse them, but do they need soaked overnight too? And, approximately how long to they take to cook? Thanks!

[Plantlady]

What do you have to do to prep the beans? I'm assuming rinse them, but do they need soaked overnight too? And, approximately how long to they take to cook? Thanks!

I do beans.

I soak overnight (after rinsing, sorting, ect)

then, the next day I drain the water, and give it fresh water, covering the beans completely, and cook on low for at LEAST 9 hours. (7am to 5pm)

I don't know what the magic number is, for how long to cook. But, once I forgot to turn them on, and did so at like 10, and they were NOT soft by dinner time. So.. now, I turn them on at 7, before leaving for work, and dinner's served at 5. Always done perfectly.

[sherry7]

I do beans.

I soak overnight (after rinsing, sorting, ect)

then, the next day I drain the water, and give it fresh water, covering the beans completely, and cook on low for at LEAST 9 hours. (7am to 5pm)

I don't know what the magic number is, for how long to cook. But, once I forgot to turn them on, and did so at like 10, and they were NOT soft by dinner time. So.. now, I turn them on at 7, before leaving for work, and dinner's served at 5. Always done perfectly.

Thanks! :) I always cook my beans on the stove...never thought about using the crock pot.

[MazdaUK]

Any recipes using diced pork? (Not including beans - the boys won't touch). I've got tomatoes and stuff.:thumbsup2 And bisquick:rotfl2:

[marshallandcartersmo]

Has anyone tried crockpot lasagna?? Recipes I've read online call for browning the meat and cooking the noodles first. I don't mind browning the meat first, but cooking the noodles too seems like a time waster.

[piratesmate]

Has anyone tried crockpot lasagna?? Recipes I've read online call for browning the meat and cooking the noodles first. I don't mind browning the meat first, but cooking the noodles too seems like a time waster.

I've made the one called Almost Lasagna that's in the index, but it calls for cooking the meat & pasta first. I always have browned meat in the freezer anyway, but was doing the noodles. DH told me the last time that he didn't want me to make it anymore because it seems to cook unevenly. It always seems to burn in one spot before the middle is done. So I've just gone back to making it in the oven w/o cooking the noodles or just baked ziti with the meat tossed in. :confused3 He likes that better - although I really liked the crockpot stuff enough to cook the noodles separately. LOL

[MazdaUK]

I did the Betty Crocker version and it worked a treat:goodvibes Wouldn't say serves 8 though;)

[etoiles]

I do beans.

I soak overnight (after rinsing, sorting, ect)

then, the next day I drain the water, and give it fresh water, covering the beans completely, and cook on low for at LEAST 9 hours. (7am to 5pm)

I don't know what the magic number is, for how long to cook. But, once I forgot to turn them on, and did so at like 10, and they were NOT soft by dinner time. So.. now, I turn them on at 7, before leaving for work, and dinner's served at 5. Always done perfectly.

Ditto. I cook beans the same way. I highly recommend rinsing them and after soaking dumping the water and getting fresh for cooking. I read an article from a lady that reminded me that dried beans are not washed at all so may have dirt, mouse you know what, etc... on it and so always wash them!

Then after cooking them I divy them up into plastic bags or containers and pop them in the freezer. When I need them during the week I take them out and microwave them until thawed. Super easy.

[etoiles]

Has anyone tried crockpot lasagna?? Recipes I've read online call for browning the meat and cooking the noodles first. I don't mind browning the meat first, but cooking the noodles too seems like a time waster.

I made this recipe (http://www.marthastewart.com/recipe/slow-cooker-sausage-lasagna)from everyday food (vegetarian version). No noodle cooking first. It was decent and cooked throughout & evenly.

[mel63]

Can't get them here in the North.:sad2: I love them. So easy to make. I have only made salted ones, but I am sure you can make cajun and other flavors, by adding seasoning to the crockpot.

1 pound of raw peanuts (or as much or as little as you want and will fit in the crockpot)
water
salt

Put peanuts in crockpot, cover with water add salt. Cook on high for couple of hours. I think I cook them about 4 -5 hours.

Peanuts float, so you can weigh them down by putting a plate on top or just stir them periodically.

Yum!

[Kirby]

I tasted boiled peanuts at an orange grove not far from WDW that we stopped at on our way home. How much salt do you add and are they shelled?

[mel63]

I tasted boiled peanuts at an orange grove not far from WDW that we stopped at on our way home. How much salt do you add and are they shelled?

No, they are not shelled. Make sure you use raw peanuts, not roasted. I just pour some salt in. The water should be slightly salty. Maybe a Tablespoon or so, depending on how much water I use. Less, if you add other seasoning that contains salt.

You may need to rinse off the peanuts first to remove any excess dirt that may be on the shells.

[Kirby]

Thanks! I'll have to try this next time my son is in town from college. He and I were the only ones that liked the boiled peanuts. My husband and daughter definately did not.

[piratesmate]

I've gathered a few recipes from other threads & updated the index.

Also, there is a new thread that may have been brought over from the Budget board. http://www.disboards.com/showthread.php?t=2063370

I've indexed their recipes & included them in a separate section so you'll know where to find them. It included a few links that hadn't been posted here - at least I think they're new:

- old thread from Budget board: http://www.disboards.com/showthread.php?t=1646479
- "Crockpot Lady" blog http://crockpot365.blogspot.com/
- Corned Beef & Cabbage in the crock thread: thread: http://www.disboards.com/showthread.php?t=2119508

And another cookbook was mentioned: Fresh from the Vegetarian Slow Cooker by Robin Robertson

From the Weight Watcher's thread...
This is my favorite and easy too!

Taco Soup 1 cup = 1 pt

48 oz jar of Randall White Great Northern Beans (Drain & rinse)
2 cups of Whole Kernel corn (2-11 oz cans)
2-28 oz cans of Diced Tomatoes Del Fratelli Seasoned
1 medium onion, diced
1 cup water
1 pkg of Taco Seasoning Mix
1 pkg of Hidden Valley Ranch Party Dip

Mix all of the above ingredients in a crock pot or pot on stove. Bring to a boik and simmer 15-20 minutes. Serve hot. Makes 10 cups.

I don't use the whole Taco packet, just half. I also make a batch and put it in the glad containers and freeze it. Great for lunch!

[MazdaUK]

What can I do with it in the crockpot for tomorrow evening?

[MazdaUK]

Browned first or not? (and how? oven or skillet?)
stir or not?
Tomatoes or BBQ?
Pasta added or cooked separately??

TIA!:goodvibes

[storzo]

Browned first or not? (and how? oven or skillet?)
stir or not?
Tomatoes or BBQ?
Pasta added or cooked separately??

TIA!:goodvibes

How I do it:

Not Browned
Not Stirred
Tomato Sauce
Pasta Cooked Separately

[storzo]

I have some ribs. I was going to just throw them in with bbq sauce. Any better ideas?

[MazdaUK]

I've gone down the "pasta separately" route - I love the idea of the whole lot in the crockpot, but the pasta was going a bit gluey. And definitely the tomato sauce is best:thumbsup2

[Torontogal]

I'm no great cook, but I've been inspired by all the crockpot posts, and I've used mine quite a lot the last few weeks. Mostly I use a jar of sauce, with either chicken or sausages - even though it's ready made sauce, it's still so nice to come in from work and smell something cooking. We have been eating much earlier too, which is great for my dd as it means she gets to bed ontime.

The last one we did was chicken curry -and it was delicious - I just made the rice when I got in and dinner was ready when the rice was done.

Bev

Care to share your chicken curry recipe? Thanks! ;)

[MazdaUK]

Any family-friendly ideas? I've got some big bits of silverside - DH suddenly decided he was not keen on the version in red wine so any ideas for using that? Not spicy (herby is fine :goodvibes)

TIA

[piratesmate]

Clueless North American here...what's "silverside"? :confused3

[MazdaUK]

Its an economical cut of beef - I usually put it in the oven with a bottle of red wine for 3 1/2 hours :goodvibes

[toledo13]

This is my favorite crock pot recipe- this dessert was SOOO good!!

http://busycooks.about.com/od/dessertrecipe1/r/crockcobbler.htm

[piratesmate]

MazdaUK - I stay away from the economical cuts of beef because here they generally contain much more fat. (Besides cholesterol issues, it gives me indigestion.) But 20 years ago I used to buy cheaper roasts & cut them into cubes to make beef stew. Cooking it in red wine sounds pretty awesome to me though. :rotfl: I don't usually put mine in the crock though - just because I don't like the extra step of browning the meat first. It just takes all day to make it on the stove anyway. LOL

After I posted I tried Googling it & found a site that said corned beef is often referred to as silverside. I can't imagine cooking corned beef in wine. :confused3 I always make mine with cabbage. How did you end up making yours?

toledo13 - That apple cobbler sounds really good! I can't believe that for 30 years I never thought of using my crock for desserts! The past year I've done it a few times & the family loves it!! :teeth:

[MazdaUK]

corned beef is salted silverside - that's why so many of the recipes refer to washing the meat first ;) Silverside is very lean - that's why it needs a slooooooooooooow cook if lots of liquid. Its still in the freezer at the moment - we had chicken instead:rotfl:

PS - there's a reipe swap coming up soon which will have a crockpot group in (shhhhhh! Don't tell ;):lmao:)

[piratesmate]

Another crockpot thread popped up and I'm copying the recipes here so we have a place for "one stop shopping".

I like to put ribs and bologna chunks in the crockput and let them cook all day. YUMMY!

I have my crock pot going right now with whole sweet potatoes (cut into chunks), pork chops, apple sauce, a sprinkle of brown sugar,salt/pepper and a can of cranberry sauce. Smells great and tastes yummy! A great meal to come home to.

Often times I put in a few frozen boneless/skinless chicken breasts, add a cup or so of salsa and it makes perfect mexican shredded chicken for tacos, quesadillas, etc.

I have a split pea soup recipe for the crock pot, if you are interested let me know.

Love having my "personal chef" cook while I am at work. :love:

Dawn

I have a great super duper easy recipe for the Crock Pot

take one pork roast (frozen, raw, whatever) and drop it in the slow cooker
pour in an inch or two of apple juice
slice up a couple granny smith apples
slice up a medium sized onion

put the slow cooker on Hi with the top on when you leave for work, when you get home the pork roast will be so tender and sweet all you have to do is push the knife on the roast to cut it. Make a pouch of instant mashed potatoes on the side and you have a great dinner.

Now I'm hungrypopcorn::

Here is our fave crockpot recipe

Boneless chicken breasts (1-2 lbs)
2 cans "cream of" soup (we use 2 chicken or you can use chicken + mushroom./brocolli/etc)
2 cans of chicken broth (or water)

Cook until chicken is done then fill with egg noodles and cook until they are tender. Yum! Last time I added corn too

And this one that SunnieRN recommended from the Crockpot Lady's site:

Brown Sugar Chicken

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

[piratesmate]

One of our favorites is ribs. I buy the pork ribs that are already seasoned with rub. Cut them into two pieces and put them in the crock pot with two cups of beef bullion and about a 1/2 cup of BBQ sauce. Cook them until the interior temp is considered done for pork (about 165 I think). They are so ymuuy. My pot cooks really hot so I only go about 5 hours on them. It is so much cooler that putting them on the grill.

I do a whole chicken in the crock pot by putting a peeled onion in the cavity and pouring a beer over the top. Cook for 7-8 hours (depending on size) on low. - You can also use a lemon or lime instead of the onion.

My SIL recently gave me one for beef tips, too. - Italian dressing, brown sugar, and garlic. I haven't tried it yet, but it sounds yummy!

This one gives tips on how to keep your food from cooking too quickly.
Depending on what you're cooking, you could start the food from frozen. I do that with all kinds of things. It makes it faster to put together and needs to cook longer.

The newer crockpots do tend to cook hotter than older ones. It takes a bit of trial and error to learn what works with your pot. Also, it should be pretty full (like half or more) in order not to over cook things. You can put another smaller dish inside the pot to make yours smaller, if needed.

One of our favorite crock-pot concoctions is:

2 "rings" of sausage (we use 1 kielbasa and 1 smoked sausage)
4 cans whole potatoes w/ juice
3 cans green beans w/ juice

Slice the sausage, dump everything in the crockpot, add additional water if needed in order to cover everything, cook on low all day. I serve it with slices of bread from our bread maker. Could not be easier!

Index has been updated through this post.

[piratesmate]

Copied from another thread...

I have a pot roast in the crock pot as we speak:
1 3-4lb chuck roast
1 bag baby carrots
bunch of redskin potatoes
1 can cream of mushroom soup
1 pkg lipton onion soup
I put potatoes and carrots in bottom.(I always use a crockpot liner so cleanup is easy)i put half of the mushroom and onion soup on top of them. I then put roast on top and smear the rest of the mushroom and onion soup over it. Cook on low 8-10 hours. I am using my big crockpot to cook this.

Crockpot chili


1 lb ground beef
1 cans tomato soup, undrained
1 cans kidney beans, undrained
2 tablespoons chili powder
diced onion/celery if you have it

cook ground beef with onion then add the rest. Not sure if you can buy cooked ground beef or hamburgers then chop up.

Put a raw pork tenderloin in the crockpot w/salt & pepper and cook on low for 5-6 hours. shred and put on buns with bbq sauce

And last night I took shortcut to make ham & beans. (That's PA Dutch food for those that don't know...green beans & ham. Yum! It's usually done with a ham bone & very little actual meat.) I had a very small amount of ham left from a spiral-cut ham. I put a bag of frozen green beans (defrosted) in the bottom, put half the ham pieces on, then another bag of green beans & the rest of the ham. I added a cup of water and 2 cans of whole potatoes. (I don't know why I like the canned ones for this. LOL) It worked great! And I didn't need to simmer the ham bone & strain all the "junk" out of the broth to do it. :thumbsup2

I'm working on updating the index now. However, it may not be posted until tomorrow. For some reason I'm having a hard time getting DIS pages to load today. :confused3

[MazdaUK]

I found DIS slow yesterday too!

I've got a beef dish in the crockpot and I'm trying to find a way to do my cobbler topping on top (works OK in the regular oven but didn't come out quite right before). Its a cheesy mixture - should I just use regular bisquick to save bother?

[Tarheel Tink]

Copied from another thread...







And last night I took shortcut to make ham & beans. (That's PA Dutch food for those that don't know...green beans & ham. Yum! It's usually done with a ham bone & very little actual meat.) I had a very small amount of ham left from a spiral-cut ham. I put a bag of frozen green beans (defrosted) in the bottom, put half the ham pieces on, then another bag of green beans & the rest of the ham. I added a cup of water and 2 cans of whole potatoes. (I don't know why I like the canned ones for this. LOL) It worked great! And I didn't need to simmer the ham bone & strain all the "junk" out of the broth to do it. :thumbsup2

Ok, this ham and beans is right up my alley! I always have a hambone in the freezer, got a bag of frozen green beans and some canned potatoes! I'm going to make this in my mid-size crockpot (just DH and I and only one bag of beans) and take some cornbread slices out of the freezer and voila! Thanks for the nudge. :)

[disneyatl]

I know this is going to sound strange but it is yummy!

BBQ Sandwiches
Pork or beef roast
one bottle of bbq sauce
jar of hamburger sliced pickles

Pour it all into the crockpot with the pickle juice and cook for 6 hours. Mash with a potato masher and serve on a bun. It is so good!

[MazdaUK]

Anyone have any good game recipes? e.g. duck, venison (deer), pheasant, partridge etc?

[piratesmate]

Found elsewhere...

If they're the country style ribs I find they come out best in the crock pot. Here's a recipe I use (got it off the Disboards) that my family loves. Once the ribs are done I de-bone & de-fat them and thicken the "gravy" and serve it over egg noodles.
Sorry Mazda, no recipes for game here, but I'm adding this recipe I found elsewhere...

Crockpot Beer and Salsa Ribs

1 rack pork ribs
1 jar medium salsa
1 (12 oz) bottle of beer - I used Corona, but use whatever
1 envelope Onion Gravy
1 medium onion sliced

Cut the pork rack into smaller pieces, put in the crockpot and throw in all the other ingredients, give it a good stir and cook on LOW for 8 hours.

[donaldduck352]

Anyone have any good game recipes? e.g. duck, venison (deer), pheasant, partridge etc?

I found this website and plan on using most of the recipes off it.I got over 150lbs already in the deep freeze.This is A good way of cooking it instead of making burger meat out of it.I do save the backstrap tho,the best part of the deer!
Here is the site.:thumbsup2

http://www.bowhunting.net/susieq/crock.htm

[S. C.]

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.

My DH would love this one. Is it suppose to be uncooked rice?

[MazdaUK]

Thanks - I'll check that link out:thumbsup2 I always do a venison casserole in red wine for Christmas Eve (but I tell DH and DS(16) its beef as they won't eat "Bambi" - DS(10 not so bothered :rotfl2:) and thought I might try some other stuff while I'm ordering as my supplier has 10% off in November.:thumbsup2

[MazdaUK]

I did the 5-flavour chicken yesterday (at last!), with a couple of changes....
First, no pineapple in the house, so I added extra apple and cranberry juice. About 3 hours before the end I had a brainwave and peeled and sliced a lonely cooking apple into the mix -I was wondering what to do with that! (It did completely turn to much, in case you wondered:rolleyes1 ). and because it was Sunday I served it with roast potatoes, roast parsnips, stuffing (ours is more like sausagemeat than your bread stuff) and peas. DS(10) loved the "gravy" particularly.

I was having terrible worries as I didn't like the smell while it was cooking, but actually it was very nice.:)

[diswish]

My DH would love this one. Is it suppose to be uncooked rice?

No, use cooked rice. Thanks for the reminder - I'll make it again!

[MazdaUK]

Not sure if anyone's posted this, but I tried it yesterday and it was quick and yummy! Adapted from the busy woman's slow cooker book (or something like that)

ANGEL PASTA

1lb chicken, diced
Dried thyme and basil
1 onion
1 tin chopped tomatoes (do not drain!)
1 tin cream of mushroom soup (or whatever you fancy)
Little slop of milk to rinse out the tins
1 pkt angel hair pasta

Chop the onion and put into 4 quart slow cooker with all the other ingredients. Stir well. Cook on low for 5-6 hours.
At end of cooking time cook pasta according to instructions. Serve sauce over pasta.

We had a little parmesan on top (not as much as we would have on a less creamy sauce) and everyone gobbled it up. Easily doubled for a crowd.

[piratesmate]

I just watched Rachel Ray make this. While it's not my usual type of Crockpot Cooking (dump & forget LOL) it looked so good I'm thinking of trying it!

Honey-Lemon Chicken with Potatoes
Serves 4

2 tablespoons EVOO – Extra Virgin Olive Oil
8 bone-in, skin-on chicken thighs
Salt and ground black pepper
1½ pounds baby potatoes
1 small onion, chopped
2 to 3 cloves garlic, finely chopped or grated
4 to 5 sprigs thyme, leaves picked and chopped
2 lemons, thinly sliced
¼ cup honey
¼ cup chicken stock or water

To finish:
Zest of 1 lemon, cut into strips
½ cup flat-leaf parsley, chopped
½ cup pine nuts, toasted (or slivered almonds)
Balsamic Drizzle (recipe follows)

Preparation:


In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.

Balsamic Drizzle
Yield: 8 servings (keeps in refrigerator)

1 cup balsamic vinegar
2 tablespoons brown sugar

Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes.

- - - - -
Also from the Rachel Ray Show ("courtesy of Stephanie O'dea) & untried - I keep forgetting about these but want to make them. I love the flavors of Indian & Thai foods.

Indian-Style Crock Pot Curry
Yield: 4 servings

13.5-ounce can coconut milk
1 tablespoon tomato paste
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Few dashes hot sauce
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
1 green bell pepper, seeded and chopped
½ large eggplant, peeled and cut into chunks
2 medium sweet potatoes
14-ounce can chick peas, drained and rinsed
2 pounds bone-in skinless chicken thighs (about 6 thighs)
Salt and freshly ground black pepper
White rice
1 lemon, cut into wedges, to garnish
2 scallions, thinly sliced, to garnish
½ cup chopped cilantro, to garnish
1 cup chopped toasted peanuts, to garnish
¼ cup mango chutney, to garnish

In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with lemon wedges, scallions, cilantro, peanuts and mango chutney.

- - - - - -
Thai-Style Crock Pot Curry
Yield: 4 servings

13.5-ounce can coconut milk
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1 tablespoon Thai red or green chili paste (you can add more if you like things really spicy, just be careful – this stuff's hot!!)
1 teaspoon fish sauce (optional)
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
½ large eggplant, peeled and cut into chunks
2 medium sweet potatoes
2 pounds bone-in skinless chicken thighs (about 6 thighs)
White rice
1 lime, cut into wedges, to garnish
2 scallions, thinly sliced, to garnish
½ cup chopped cilantro, to garnish
½ cup chopped basil, to garnish

In the bowl of a crock pot combine the coconut milk, brown sugar, soy sauce, chili paste, and fish sauce (if you're using it). To that add the onion, garlic, ginger, bell peppers, eggplant, sweet potatoes, and chicken. Turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with lime wedges, scallions, cilantro, and basil.

[MazdaUK]

I think the chicken would turn out OK without the pre-frying in eVOO;) (I always skip that process myself and just give it a little extra on HIGH):goodvibes

[piratesmate]

I found another thread with some more crockpot recipes: "Spring/Summer Crockpot recipes?" http://www.disboards.com/showthread.php?t=2423366 I'm going to copy the recipes here so they're all together for the index.

Here they are. Enjoy!

Pulled Pork Barbecue

Dry Rub
3 T paprika
1 T garlic powder
1 T brown sugar
1 T dry mustard
3 T Sea salt
5-7 pound pork shoulder or butt roast

Mix dry rub ingredients together and rub over roast. Cover and refridgerate 1 hour or up to overnight

Place in crockpot cook on low about 8 hours or until falling apart.

While pork is still warm pull apart, pour 1/2 of juice over pork and mix so the pork is covered well.


Coca Cola Braised Pork
3 pounds pork shoulder or butt roast
12 ounces Coke (not diet)
1 c barbecue sauce ( I use Sweet Baby Rays)
1/2 - 1 T black pepper

Put pork in crock pot. Pour in coke and barbecue sauce. Grind in fresh pepper.
Cover cook on low 5-6 hours. Remove pork and shred. Seve with BBQ sauce on the side. Great with Onion rolls.

I like this recipe for the crockpot in winter over rice, but in the spring/summer, I just serve it with tortillas and a salad.

Ingredients

* 4-6 boneless chicken breasts

* 1 can black beans

* 1 can corn

* 1 jar salsa, any kind

* 1 package cream cheese (light works fine)

Directions

1.Take 4-6 boneless chicken breasts put into crock pot. (frozen is ok)
2. Add beans, drained, salsa, corn drained.
3.Cook on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

[BealsRwe]

I just found this thread...I love to cook with my crock pot, especially living in Florida during the summer. I try not to turn my oven on at all during the summer!

I will post some of my favorites soon.

[maslex]

Has anyone had a crockpot that had to be used on high all the time? I bought a new one about two months ago and this has happened twice already: I put a roast in, on low, around 9 AM and by 5 PM it's still not fall apart tender and the carrots are still quite hard. This crock has a low, med & high setting. I switched it to med around 1, then high around 4. I ended up taking it out of the crock a little while ago and I'm now cooking it in the oven. Maybe this crock needs to be on high?????


I always put my roast in the crockpot while it's still frozen, with potatoes, carrots, onions, seasonings on high in the morning (maybe around 9 or so) and we have a nice, tender roast between 5-6pm

[dxcspilk]

Wow, these recipes sound yummy! And now that fall is coming, crock potting is in my future!

[lukenick1]

I always put my roast in the crockpot while it's still frozen, with potatoes, carrots, onions, seasonings on high in the morning (maybe around 9 or so) and we have a nice, tender roast between 5-6pm

Do you leave it on high for all that time??? What kind of roast?

[lukenick1]

doea anyone remember a recipe for a roast putting a jar of dill pickles in???

[MazdaUK]

I've put (not frozen) beef in for 6-8 hours with just a chopped onion and a jar of cranberry sauce - we did a rib of beef in the conventional oven the other week and DH said its really not worth the extra hassle and mess compared with crockpotting it :goodvibes

[mel63]

I just made chicken and gravy. Served it over mashed potatoes. I have served it over biscuits too. Really easy, did not measure anything.

Chicken and Gravy
boneless chicken breasts, I used 2 large, but you can use more or less
water, can use chicken stock or broth
chicken base, can use bouillon
cornstarch

Spray crockpot with pam. Place chicken in crock, add about 1/4 cup of water. Cook on low 6-8 hours. Remove chicken, cool slightly, cut up or shred. Add more water. This will be the gravy so I usually start with about 2 cups than add more. Add chicken base. Taste broth, adjust water or chicken base amounts. I make it a little strong, because I will add more water with some cornstarch to thicken. Add chicken back in, add more water if needed. Cover and cook until hot again. Dissolve cornstarch in cold water, pour into crock, cook on high until gravy has thickened. Serve over mashed potatoes or biscuits.

You can season the breasts if you want, or not. I don't. The seasoning from the chicken base is usually enough. If the cornstarch doesn't thicken it enough I just add more.

I have even turned leftovers into chicken noodle soup. Throw leftovers in a sprayed crockpot, add cut up veggies, fresh or frozen. Add water or broth. I use water and chicken base. Cook on low until veggies are done. Serve over cooked noodles in a bowl. I cook noodles on stove top and scoop them into bowls. I don't add them to the soup, they get mushy. I prefer them added to each bowl. You can also use cooked rice instead of noodles. You can probably add cream, to have creamy chicken noodle/rice soup. Just add the cream during the last 20 minutes or so.

Very easy, no measuring just eyeball amounts based on how much or little you need to make.

[Bella_Tink]

Thanks for all those recipes. I've had my crockpot for a few years now, but I haven't managed to try any new recipes. I just usually make beef stew when I use it. Now, I'm gonna have to try out these recipes!

[minpin3]

I found another thread with some more crockpot recipes: "Spring/Summer Crockpot recipes?" http://www.disboards.com/showthread.php?t=2423366 I'm going to copy the recipes here so they're all together for the index.


Try the pulled pork with Orange soda instead of cola! MMMMM

[TexasEric]

This is a recipe for super simple chicken taco filling. I have also eaten it stand-alone as a stew.

In crockpot, add the following:

- 26-30 oz. of salsa
- one envelope of taco seasoning (chicken or generic taco seasoning)
- Two pounds of boneless whole chicken breast.

Cook for 4 hours on high. After about 3 hours, use a spoon to "break apart" the chicken into strings.

Serve with slotted spoon as this is very 'soupy'.

Add to warm tortilla's with sliced lettuce, avocado, and rice.

Personally, I use a low-spice salsa (mild Pace is good, but Tostitos' chunky was better). I leave it on the counter and let everyone make their own.

[maslex]

My, oh my, oh my!!!

Dh and the boys are off on their own today, so I thought I would come downstairs on the computer to look up crock-pot recipes and I came upon this thread. MMM-MMM-MMM

I'm only on page 9 but I've already copied/pasted a few recipes to my new "crock pot recipe" folder. Works out good too. Earlier today I made out my grocery list for tomorrow. Looks like I'm going to have to add a few ingredients. Can't wait try some of these recipes.

Thanks and keep 'em coming.

[scrapquitler]

Browned first or not? (and how? oven or skillet?)
stir or not?
Tomatoes or BBQ?
Pasta added or cooked separately??

TIA!:goodvibes

When I make meatballs, I put the tomato sauce in the crockpot, then add the raw meatballs. Cook the pasta separately.

I stir a couple of times over the course of the day because I use the big stirring spoon to skim the fat/oil off the top of the sauce. Maybe 2 or 3 times in the afternoon.

[MazdaUK]

Funnily enough after I posted I found a recipe which works as you suggested, and that is how I've been doing it :thumbsup2 I tend to mop up the fat with kitchen paper.

[maslex]

Do you leave it on high for all that time??? What kind of roast?

Sorry for the slow response...internet's been down for about a week now.

Anyways, I leave it on high all the time. I also buy the chuck roast. A little more fatty but has more flavor, I think.

I think I got this next "recipe" from this thread, but I'm not quite sure. Put a pack of onion soup mix on the bottom of the crockpot, put the roast on top then spoon a can of jellied cranberry sauce on top of the roast. OMG, was this good. I've made it twice within the last month and I CANNOT stand cranberry sauce.

[MazdaUK]

I do that one a lot (with fresh onion in the bottom). :goodvibes: Sometimes I use half cranberry and half stock, as the boys complained "there's too much wine in here! and wouldn't believe there was NONE! :rotfl: I also rub the outside of the meat with a mix of dry mustard and seasoned flour.

[jiminyC_fan]

I'm a little late to this thread but there is a couple of ladies on Facebook that have started a page. It was called Crock Pot Girls but just tonight they had to change it to Crockin' Girls because of trademark issues. They also have a webpage but it's still crockpotgirls.com. It has tons and tons and tons of recipes. I do suspect that they will have to change the webpage as well. Anyway, my favoritethat I have tried so far from there is:

Chocolate Lava Cake
Ingredients:
1 package devils food cake mix
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package Chocolate Flavor Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.
Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot.
Sprinkle chocolate chips all over the top of the batter.
Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggle,
and little volcanoes of spitting chocolate appear on top.
Serve with ice cream, whipped topping, or on its own.

Tomorrow I'm experimenting with another version that someone said tastes just like strawberry cheesecake. I am substituting strawberry cake mix for the chocolate cake, cheesecake pudding instead of chocolate and white chocolate chips instead of chocolate chips.

[jiminyC_fan]

Just checking back in. The strawberry version of lava cake was a disappointment and probably because the chocolate lava cake is so over the top good.

[beeadude]

Anyone have a crock pot recipe for pork chops-apples -onions?
Thanks

[tiggerpenny]

Sorry for the slow response...internet's been down for about a week now.

Anyways, I leave it on high all the time. I also buy the chuck roast. A little more fatty but has more flavor, I think.

I think I got this next "recipe" from this thread, but I'm not quite sure. Put a pack of onion soup mix on the bottom of the crockpot, put the roast on top then spoon a can of jellied cranberry sauce on top of the roast. OMG, was this good. I've made it twice within the last month and I CANNOT stand cranberry sauce.

Do you have to add any water?
Thanks

[MazdaUK]

No water needed :thumbsup2 I sometimes use a 1/2 stock and 1/2 jelly to make more "gravy" (we love our gravy), but you can manage without:goodvibes