Cooking Crock pot crazy

[StaceyA]

I use my Crock-Pot at least twice a week, and more often in winter. I actually have dinner cooking now. This is what I'm making:

EASY CHICKEN AND BISCUITS

6 boneless, skinless thighs (or breasts if you prefer)
1 small yellow onion
1 stalk celery, cut-up
1/2 cup water

Dump all these ingredients in the Crock-Pot for 4 hours on low or 8 on high. 30 minutes before it's ready, add a bag of frozen mixed vegetables and a jar of cream country gravy. While that's simmering, bake up a can of Pilsbury refrigerator biscuits. When the biscuits are ready, slice one in half on a plate and cover with chicken, veggies and gravy. It's delicious! Beware, there's rarely ever any leftovers!

Do you mean 8 hours on low or 4 on high?

 

[disneydreamer98]

I use my Crock-Pot at least twice a week, and more often in winter. I actually have dinner cooking now. This is what I'm making:

EASY CHICKEN AND BISCUITS

6 boneless, skinless thighs (or breasts if you prefer)
1 small yellow onion
1 stalk celery, cut-up
1/2 cup water

Dump all these ingredients in the Crock-Pot for 4 hours on low or 8 on high. 30 minutes before it's ready, add a bag of frozen mixed vegetables and a jar of cream country gravy. While that's simmering, bake up a can of Pilsbury refrigerator biscuits. When the biscuits are ready, slice one in half on a plate and cover with chicken, veggies and gravy. It's delicious! Beware, there's rarely ever any leftovers!

Do you cut up the chicken when you make this or leave them in whole and shread them later?

 

[cryssi]

I would think to leave them whole and shred later...

I made this yesterday:
Slow cooked german short ribs

served with potato pancakes and hard rolls.

My suggestions for this recipe are to double the sauce, baste out the oil when you're almost ready to serve, and then mix in your flour/water mixture.

 

[NvrBnToWDW]

I'm so sorry, that's exactly what I meant. 4 hours on high or 8 on low.

 

[NvrBnToWDW]

Do you cut up the chicken when you make this or leave them in whole and shread them later?

I leave them whole and they fall apart by the end of cooking, very tender.

 

[MelindaKiah]

Does anyone have a tried and true chili recipe for the crockpot? Not too spicy, so my kids will eat it. We're having company for the entire weekend and instead of cooking the whole time, I want to utilize my crockpot for every supper.

Thanks!!

 

[cryssi]

I haven't tried these (sorry), but they have good reviews at allrecipes.com:

Slow Cooker Chili II
Laura's Quick Slow Cooker Turkey Chili

 

[disneydreamer98]

Made something last night that was kind of a combination and adjustments of some other recipes I've seen.

Broccoli, Potato and Chicken soup


2 cans of Campbell's Broccoli Cheddar Soup
2 cans of water
1 Cup of milk
4 small potatoes washed and cut up (don't need to peel)
1 bag frozen broccoli
3 boneless chicken breast


After it all cooked I pulled the chicken out and diced it before returning it to the soup. I also added a little corn starch to thicken a little.

My boys and Husband loved it and I have to say it was quite good on a cold winters day!!!

 

[pppiglet]

Wwe love this chili recipe and I don't even brown the ground beef first. Just dump everything in the crockpot and let sit all day.

2lbs grd beef
2 cups chopped onions
2 cloves garlic, pressed or use minced dry garlic
3 tbls. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. grd oregano
1 tsp. grd cumin
1/2 tsp. cayenne pepper
1 28oz can tomatoes
3 1lb can kidney beans

cook on low 8-10 hours or high 5 hours.
We top with cheddar cheese or my son likes to crumple cornbread in it.

 

[cryssi]

Do you mix it up, though, to break up the ground beef, or do you crumble the beef as you put it in? thanks!

 

[pppiglet]

I kinda crumble the beef up as I put it in and then when all the ingredients are in I stir it up a bit to evenly distribute everything. To make things even faster I will measure the dry ingredients and put them in a baggie on the counter the night before and then I can just dump it in fast in the morning before I go to work, and chop the onions and garlic and leave in the fridge over night and dump in also.

 

[NvrBnToWDW]

3-4 lbs. Roast
1 jar Heinz Beef (brown) Gravy
1/2 Onion (cut-up)
1/2 cup water

Place all ingredients in crock-pot and cook on low for 8 hours. Gravy will thin while cooking. This makes a delicious, melt-in-your-mouth roast. Serve with mashed potatoes, corn and rolls.

 

[NvrBnToWDW]

This makes a Taco Bell like meat/bean spread that's great on tostada shells or in burritos.

1 pound ground beef (or turkey), browned in pan
2 cans of refried beans
1 envelope Taco seasoning
1/2 cup water

Dump all ingredients in crock-pot and cook on low 2-3 hours. Makes meat very fine and tender and much easier to spread. Serve on tostada shells or in flour tortillas with cheese, sour cream, & tomatoes.

I also save the leftover meat mixture for another day and put it in a casserole dish with crumbled up tortilla chips and topped with cheese, then bake in oven till cheese it melted. A great way to stretch your dollar!

 

[pppiglet]

That roast recipe sounds good. Gonna try that next time!

 

[Dale-n-Chip]

Has anyone else tried these? http://www.reynoldskitchens.com/reynoldskitchens/kitchenconnection/products/slow_cooker/index.asp

They run $2.29 for a box of four. Clean up is SOOOOOOOOOOOOOO easy! I think they are just re-shaped/re-sized oven bags. They are oval, but I use them in my 4 and 5 qt rounds. I love love LOVE them! Pull removable crock out, serve dinner, and by the time you are done, the crock is cool enough to put away any leftovers and throw the bag away! Wipe out with a cloth to take care of any moisture and TA-DA! You are done!

Here's my addition to the recipe list:

Creamy Mushroom Chicken

1 lb boneless skinless chicken breasts
1 pkg dry chicken gravy mix
1 can mushroom pieces or 1 container fresh (I buy sliced, but your choice)
10.75 oz can cream of mushroom soup (I use Healthy Request for low sodium and fat)
1 c white wine (dry is better than sweet)
8 oz pkg cream cheese, softened (I use fat free since it's mixed in and you can't tell)

*Place chicken in bottom of slow cooker. Sprinkle gravy mix and mushrooms on top. In separate bowl, combine soup & wine, then pour over chicken.
* Cover and cook on Low 8 hours.
* About 30 minutes before serving, remove chicken, cut up and keep warm. Stir in cream cheese, whisk until smooth, then return chicken to crock pot.
* Serve over noodles or rice.

YUM! There is plenty of sauce to add another pound or so of chicken and still have sauce left over. It's my family's favorite.

Thanks for all the great recipes, everyone!

 

[cryssi]

those liners rock!

 

[pppiglet]

I bought the liners and I keep forgetting about them. In fact I just put meatballs in my crockpot yesterday and forgot again!

 

[airplane]

I would love to start using my crockpot.
I have a couple of newbie questions.
Is it safe to leave the crockpot all day long w/o anyone home?
Also does the meat have to be defrosted when you put it in if you are cooking it on low for 8 hours?

 

[pppiglet]

Yes meat should be defrosted first. I put roasts or whole chickens in them at 7am and sometimes leave them in til 7pm and they are fine with no one home! (on low only)
The only thing I put in there frozen was meatballs and it took 3hrs on high. I was home for the day to check on them. Since we all eat at different times, it's always hot for each of us!

 

[dragonfly18]

I take a deer roast (or beef if you don't like / don't have deer) and put it in the crockpot and pour in a whole bottle of my favorite BBQ sauce. I put it on low and go to work. By the time I get home, the roast just shreds apart. Stir it all up and serve it on buns. Best BBQ sanwich I have ever had!