Cheap, easy Crock Pot ideas.

[roselark]

Someone is doing a crockpot recipe every day for a year, and blogging about it (recipe and review): http://crockpot365.blogspot.com/

Ooooo! Some of these look wonderful! Thank you for posting the link!!


Oh, and I have to say that the crock pot meatloaf that was posted early in this thread has become a favorite in my house!

 

[bhoffman]

I was going to try the Southwest chicken recipe tomorrow and some of the other chicken recipes. One question, all these recipes, when you put the chicken in is it raw and thawed? Some recipes I have say to brown the meat or something before putting it in. Just wondering. I'm hoping I can just throw it in there raw but don't want a nasty surprise at dinner time when it isn't cooked! Thanks!

 

[Suz D]

I was going to try the Southwest chicken recipe tomorrow and some of the other chicken recipes. One question, all these recipes, when you put the chicken in is it raw and thawed? Some recipes I have say to brown the meat or something before putting it in. Just wondering. I'm hoping I can just throw it in there raw but don't want a nasty surprise at dinner time when it isn't cooked! Thanks!

I not only throw it in raw, I throw it in frozen. Then I cook it on high for about 2-3 hours and switch it to low for the rest of the time.

 

[scottishduffy]

ooooh. Time for some of my favorite crockpot meals.

French Dip Au Jus SC


Ingredients:

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

Method:
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.


Tweak: 1) Add 1 packet Au Jus seasoning, garlic powder, salt and pepper.
2) Serve with sautéed onions and melted provolone

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BBQ Pork for Sandwiches

Ingredients:
1 can beef broth (14 oz)
3 pounds boneless pork ribs
1 bottle BBQ sauce of choice (18 oz)

Method:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.


Serves 12: 323 cals 19g fat 5.5 g carbs 31g protein
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Hoisin Pork Wraps
** The flavor of the pork is amazing.

Ingredients:
1 (2lb) boneless pork roast, trimmed of fat
5 tablespoons Hoisin sauce
1 tablespoon grated gingerroot
1 teaspoon Chinese five spice powder
2 garlic cloves, minced
10 (10 inch) Flour Tortillas
3 cups shredded lettuce
½ cup sliced green onions
1 can (15 oz) mandarin orange segments, drained

Method:
1. Place pork roast in a 3-4 quart slow cooker. In small combine 4 tablespoons hoisin sauce, gingerroot, five spice and garlic. Mix well and spread over pork. Cover and cook on low setting for 7-8 hours.
2. Remove pork from slow cooker; place on cutting and shred pork with two forks. Stir remaining tablespoon hoisin sauce into slow cooker juices, then return shredded pork to slow cooker and mix well.
3. Put each tortilla into microwave for about 15 seconds to warm and soften. Spoon about ½ cup pork mixture onto each warm tortilla. Top each with lettuce, onions and orange segments. Roll up.

Makes 10 roll ups: 395 cals 12g fat 45g carbs 27g protein
*******************************************
Jambalaya

Ingredients:
1 large onion, chopped
2 medium green bell peppers, chopped
2 medium stalks celery, chopped
3 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cups cooked smoked sausage, chopped
1 tablespoon parsley flakes
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper sauce
¾ pound uncooked peeled de-veined medium shrimp (thawed)
4 cups hot cooked rice

Method:
1. Mix all ingredients except shrimp and rice in a slow cooker. Cover and cook on low 7 to 8 hours.

2. Stir in shrimp. Cover and cook for abut 1 hour longer until shrimp are pink and firm. Serve over rice.

Makes 8 servings: 260 cals 10g fat 30g carbs 12g protein

 

[firsttimer2007]

This is a great thread so I am bumping it.

Thank you for all the recipes you all are great cooks!

 

[lauralana9]

I have a question for those of you who have done the pulled pork in a crock pot. I just came home and checked it, it's really watery. I chopped up an onion trimmed the fat off a roast and tossed it all in the pot with a bottle of BBQ sauce. I only added a bit of extra water when i sloshed it around the BBQ bottle to get the last of it out. Any suggestions as to what I can do now? Or what I did wrong so next time it wont look like BBQ pork soup? :

 

[seven dwarfs]

When I cook my pork, I cook it in water. Toward the end I drain the water off and then add the BBQ sauce. I am not sure if maybe you had to much water in it? I hope this helps!

 

[disneyfan61]

subbing!!

 

[lauralana9]

When I cook my pork, I cook it in water. Toward the end I drain the water off and then add the BBQ sauce. I am not sure if maybe you had to much water in it? I hope this helps!

Its funny we went to my step fathers for dinner and he said the same thing. I put it on before we left, since it was the first time I didn't want to have it for dinner, new things don't always work out. He also added I used the wrong cut of meat, worked as a butcher for 45yrs. I picked a lean cut, he said I should have just gone for the cheapest cut, has more fat better for slow cooking. I just so happened to have cooking at home the EXACT same cut he said would not be good. Anyways, I ended up taking the meat out and turning the pot on high with the lid off to reduce the liquid. Didn't turn out too bad, I think I will try to cook it as you and he suggested the next time. Also maybe leave out the onion, or maybe I just used too much.

 

[smacky1]

Found some more I had saved:

******************

Hawaiian Chicken

1 pound or more boneless skinless chicken breast tenders
1 cup soy sauce
1 cup teriyaki sauce
1 cup sugar
1 can pineapple chunks

Place all ingredients in crockpot; cook on high 4-5 hours. Great with white rice and steamed veggies!

****************

I want to make this tomorrow but am wondering how salty it is? 1 cup of soy sauce and 1 cup of teriyaki sounds like a lot of sodium. Also, Im wondering if I can cut back on the sugar or use brown sugar instead. Can anyone who has made this give me any feedback on how it comes out?

 

[smacky1]

I want to make this tomorrow but am wondering how salty it is? 1 cup of soy sauce and 1 cup of teriyaki sounds like a lot of sodium. Also, Im wondering if I can cut back on the sugar or use brown sugar instead. Can anyone who has made this give me any feedback on how it comes out?

Ok, Ive decided to make it but I did change it a little. I only use 3/4 cup each of soy and teriyaki plus I added water and a little coconut milk. I added maybe 1/2 cup of sugar instead of 1 cup. I will let you know how it comes out.

 

[lilsweetpea]

I have a question for those of you who have done the pulled pork in a crock pot. I just came home and checked it, it's really watery. I chopped up an onion trimmed the fat off a roast and tossed it all in the pot with a bottle of BBQ sauce. I only added a bit of extra water when i sloshed it around the BBQ bottle to get the last of it out. Any suggestions as to what I can do now? Or what I did wrong so next time it wont look like BBQ pork soup? :

I usually ladle out as much of the liquid as I can and boil it on the stove. While it comes to a boil, I mix 2 tsp of cornstarch with 1/4c of cold water. Mix out all the lumps. Then slowly add this to the boiling sauce on the stove. It will thicken it up for you. Don't add too much at a time or it will turn into GLUE! Once the consistency I like is reached, I add it back to the slow cooker and mix it all up.

 

[ahecht]

Cheap store-brand jars of salsa are really a crock-pot's friend, even if you aren't making mexican. Here are my two favorite recipes:

CROCKPOT CHILI
This is a very meaty chili, and eschews all fillers such as beans or other veggies. You can eat it straight, but it's also wonderful served over rice, on torilla chips or nachos, or mixed with mac and cheese.

• 3 Pounds of stew meat, cut in 1" cubes. I like a mix of beef and pork, but doing all chicken works well too.
• 1 12oz jar of salsa
• 1 12oz bottle/can of medium beer (dark beers become bitter, a medium ale like ballantine works well)
• 30 tortilla chips, crushed
• 1 tbs tomato paste
• 1 tbs chili power
• 1 tsp cumin
• 2 canned chipotle peppers, chopped, plus 1 tbp of the sauce they come in (optional, if you like it spicy)

Toss the cubes of meat with some salt and brown lightly in batches in a frying pan to remove moisture (if you skip this step, only add half the beer). Add the meat and remaining ingredients in the crock-pot and stew all day. Chili will look thin at this point, but that's okay. Skim off the fat and stir well to dissolve remining tortilla chip chunks and break up the meat. I usually smoosh about half the meat against the side of the crock-pot and leave the other half as chunks, but feel free to smoosh more meat if you want the chili thicker.​

Salsa even works in Italian dishes, since it's basically just tomatoes, onions, garlic, peppers, and salt.

CHICKEN CACCIATORE/PASTA SAUCE
Despite the fancy name, Chicken Cacciatore is basically just a chicken-based meat sauce. It's delicious served over noodles. You can either keep the chicken pieces whole or shred them with a fork.

• 4 bone-in chicken thighs
• 1 jar mild salsa
• 1 small can or 1/2 jar of tomato sauce
• Assorted frozen vegitables, to taste (I add around a cup of "Mixed Veggies")

Remove skin from thighs, add all ingredients to crock pot, and stew for 6 hours if you plan to serve the chicken whole, 8+ if you plan to shred it. Skim off the fat from the top with a large spoon or ladel before serving.​

The key to any of these recipes is moisture control, since it varies from piece of meat to piece of meat. You may have to experiment with amounts of liquid to get a consistancy you like.

 

[smacky1]

Ok, Ive decided to make it but I did change it a little. I only use 3/4 cup each of soy and teriyaki plus I added water and a little coconut milk. I added maybe 1/2 cup of sugar instead of 1 cup. I will let you know how it comes out.

I just served this for dinner tonight. It was pretty good. I made coconut rice (rice steamed in a rice cooker with 1 can of light coconut milk and water). I also removed all the chicken from the crockpot, shredded it, the thickened the sauce and put the chicken back. My kids ate it up so what more can I ask for?

 

[KristiA]

I haven't tried this yet, but my friend just sent it to me and it looks yummy-

Potato Soup

1 bag O’Brien potatoes

1 can cream of celery soup

½ onion and pepper (if it’s not in the potato mixture)

3 cups of chicken broth



Cook 2 – 3 hours on stove or in crockpot



The last ½ hour add 1 block of cream cheese.



I always add some roasted chicken and sometimes corn. Then becomes a great chowder!!!

 

[ncmtnmom]

I haven't seen this one yet. My father in law brought it to me a few years ago and it has become one of our favorites. Don't knock it til you try it!! When he told me I thought "Doesn't sound so great". He made me some and then I was hooked.

Cowboy bean stew

1 can each kidney beans
butter beans
pork n beans
pinto beans
great northern beans
1 double size can crushed tomatoes
1 green pepper chopped
1 medium onion chopped
1/2 to 1 bottle of your favorite BBQ sauce
1 lb gr meat, browned. (I have used deer, beef and turkey)

Just dump it all in and stir it. Then cook on high for about 4 hours or on low for 6 hours. My kids don't like to bite into onions or peppers so I leave them in big pieces and take them out of their bowls before they hit the table. I make some sweet cornbread to go with this. I have 5 kids and they all love this meal!! Budget friendly too!

 

[andymattmom]

4 cube steaks
Coat cube steak with flour/onion salt/garlic salt
Brown but do not cook thru

Slice onion, add browned cube steak and 1 cup water
Cook on low 6 or so hours
1 hour before done mix 1 package dry onion gravy mix, 1 package dry mushroom gravy mix and 1 package dry brown gravy mix with 1 cup water (yes it is thick). Pour over the top.

Serve with mashed potatoes


Beef Au Juice Sandwiches

1 3-4 pound roast (I use eye of round)
1 package dry Italian salad dressing
1 can beef broth
Onion
Green pepper
Balsamic Vinegar
Hoagie buns
provalone cheese


Slice onion and put in bottom of crockpot. Place roast on top. Sprinke top of roast with balsamic vinegar (about 1 tablespoon). Sprinkle with entire package of Italian dressing, add can of beef broth. Cook on low all day. Slice meat and return to crockpot for 30 minutes before serving.

Serve on hoagie buns with green pepper and provalone cheese, use juice for dipping.


Pulled Pork

1 pork loin roast
1 bottle bbq sauce (love Sweet Baby Rays)
2 tablespoons orange juice

Put everything in crockpot. Cook all day. Shred pork and serve on buns. I make 2 roasts, freeze 2nd one with extra bbq sauce leftover. Reheats well from frozen.

 

[DisneyMOM09]

Crock pot Chicken pot pie

4 chicken breasts (can also use thighs)
2 cans Cream of chicken soup
1 14 oz mixed veggies ( frozen are great)
Salt/ pepper to taste
Can biscuits

Place chicken in crockpot, salt and pepper then add the soup. Cook on low for 8-10 hours. (you can also use leftover chicken and just break it up)(If you use precooked chicken shorten your cooking time and add veggies at the beginning.) About 45 minutes before you are ready to serve stir in veggies, brak apart your chicken turn up to HIGH and cook for about 15 minutes then place biscuits on top of mixture and replace lid, let cook for 30 minutes or until biscuits look done. The biscuits will not brown. This will make about 4-6 servinngs you can definently adjust this to make more! Also can mix it up and use different kinds of cream of soup. I make this with leftover chicken alot!

 

[sunnyday123]

If I can cram it in my crock pot, that's where it gets cooked. This is my favorite soup to make in it:
Tortilla Soup

5 boneless chicken breasts ( although I've used less/more)
1 28oz can tomato sauce
2 28 oz cans of diced tomatoes
3 pckgs of taco seasoning ( change depending on how spicy you like it)
1 bunch of chopped cilantro
2 tblspn soy sauce
1 tspn minced garlic ( I always use waaaaay more)
2 cans corn
1 lrg can of chckn broth

put it all in the crock pot and cook overnight, or until chicken is done.
Then take it out and shred with a fork ( it will just fall apart ) Put it back!

Top soup with sour cream, shredded cheese, crushed tortilla chips or whatever you want.

 

[sunnyday123]

Chicken and Dumplings

I'm glad you liked it. This really tastes like the original deal. I was surprised that it was so good when we first made it.

I've been craving my 95+ grandmother's chicken and dumplings, but don't have access to her recepie (and she made the dumplings by hand). This comes close and is so easy.

lol...my mom-mom made hers by hand too....when I called her for the recipe, she said, "two fingers of shortening and a handful of flour."