Crock pot recipes for WDW vacations

[marmalade]

For a trip to a vacation house or possibly DVC this sounds like a good idea - especially if you have a group. However - is anyone considering this for a resort room If so please consider your room neighbors.... I sure wouldn't want to be in the room next to you

I never understood this when people post it. Do these people just not like the smell of food cooking? Do they not cook dinner at home? Do they not eat? Have then never driven by a Burger King or McDonalds on a hot summer day (you can smell grease for miles).

You can smell food cooking all over WDW, what do you do then? Walk by plugging your nose and gagging because you don't like the smell of food cooking?

I would take the smell of food cooking over some of the perfumes/colognes people choose to wear, or lack there of.

 

[Local_Girl]

Just found this thread and really love the ideas. I don't tend to use my crock pot too often because my oldest son doesn't like "wet" food, but I think I might convert him with some of these recipes.

Only problem, being a Brit, some of your US terminology is a bit lost on me , (eg pulled pork) and some of the ingredients I'm not sure are available across the pond. I may well look into them in a bit more detail later (when I have more time) and post some queries!
TIA

We do pulled pork all the time! The name comes from the pulling apart of the meat after cooking. We cook a pork shoulder (also known as pork butt, I believe) roast in the crock pot in root beer, with a bit of garlic powder sprinkled over it. After a few hours, the pork is tender enough that it just pulls apart. You drain off the root beer, pull the pork into shreds, and then add your favorite bbq sauce. Serve it on kaiser rolls. Yum!

 

[thelionqueen]

I never understood this when people post it. Do these people just not like the smell of food cooking? Do they not cook dinner at home? Do they not eat? Have then never driven by a Burger King or McDonalds on a hot summer day (you can smell grease for miles).

You can smell food cooking all over WDW, what do you do then? Walk by plugging your nose and gagging because you don't like the smell of food cooking?

I would take the smell of food cooking over some of the perfumes/colognes people choose to wear, or lack there of.

Well I can honestly say I've never heard of comments like this nor, did I even think this would inconvenience a neighbor if I did do this in a hotel room. I was just thinking of our room @ BLT. We had a 2br villa, and every morning I could smell bacon from someone elses room. I never thought anything of it or find it offensive, just made me want bacon

Just wanted to mention that the rooms at different resorts are different than others (SSR, OKW vs. BLT or BCV) and I think that if you're cooking something, there is always the chance your neighbors will get a whiff of it. I agree with the PP. Everywhere you go there are smells of food lingering around, especially @ WDW. Guess I just never thought of it.

If I were in a room like POP for example, I probably wouldn't be cooking at all because the room is so small and just not conducive to preparing a meal. However, if someone next to me decided to I wouldn't think at all about it. It is their room, they can use it in whatever way works best for them. I personally love the smell of food in a crock pot, so I'd probably be jealous

 

[makingplans4WDW]

Don't think anyone has posted this easy chicken and dumplings crock pot recipe yet:
a few pinches of dried minced onion
salt and pepper to taste
1 can cream of chicken
1 can cream of celery
1 can of water
2 chicken breasts
1 can of refrigerated biscuits (10 to 16 oz depending on how many dumplings you like)

-Mix the cans of soup and water in the pot.
-Add the onion, salt and pepper and stir.
-Add the chicken breasts.
-Cook for 6 hours on low heat.
-During the last hour, use 2 large forks to shred the chicken in the pot.
-You may need to add another can of water at this point.
-Tear biscuits into small dumpling-sized pieces and drop into pot.
-Let cook for another 30 minutes to an hour.
-You may want to stir the pot and "flip" the pieces of dough around half-way through the last cooking period. Sometimes I add frozen corn kernels during this part of the process.
-Depending on how "soupy" you like your chicken and dumplings, another can of water can be added at the very end.

Enjoy!

 

[LadyBeBop]

Don't think anyone has posted this easy chicken and dumplings crock pot recipe yet:

I've had it (it's good). Never tried it with the minced onions though. And I use cream of mushroom soup instead of cream of celery.

 

[semo233]

Does anyone have similar problems?

I follow the crockpot recipes to a "T" but they come out too watery in the end. Some recipes are easy to correct because you can thicken the gravy with cornstarch, but I wouldn't know how to thicken pulled pork or something. Can anyone help?

I think it depends upon what you are cooking. When I make the Rotisserie (sp?) Chicken recipe from crockpot365, I end up with a lot of liquid in the bottom, but it is a rich broth. I pull out the chicken, so tender and juicy, and refrig. the broth to skim off the fat and use in a soup.

Pull pork/beef: You do not use the liquid, take out the meat, shred, remove liquid from crock and put meat back in with bbq sauce, etc.

If you are referring to a stew or layered meal or soup, etc. that comes out too watery, you can prop open your lid with a toothpick. I do this for the last two hours on some dishes. Also, as a last resort, if you are around for the last hour or so of cooking, I spread a paper towel over the top of the crock to absorb water that collects on the top rather than letting it drip back into the crock. Putting the lid on with the paper towel on there holds in the heat. I change the paper towel every 10 minutes or so.

If you are talking about a specific recipe that includes a liquid, you could just reduce the amount of liquid you use or concentrate the liquid in a pan on the stove before adding to the crock.

 

[semo233]

Here is the simplest crock pot recipe ever:
Stringey Meat
beef brisket
1 envelope of onion soup mix

Put meat in crock. Sprinkle soup mix all over meat. Cook on low at least 6 hours or on high at least 4. Don't worry about overcooking. Up to 12 hours on low is fine.

When at home, I save the liquid in the crock, refrig. and skim off fat. Now you have a beautiful base for a beef soup.....beef lentil, beef vegetable, etc. And if there is any of the stringey meat left, shred and add to your soup.

Same meat can be used to make pulled bbq meat sandwiches.

 

[ZachnElli]

Rump roast (or any other beef roast that's good in the crock)
1 jar of salsa

Cook all day on low, that's it! This is supposed to be shredded for tacos/enchiladas, but my kids dig in when they get hungry and make whatever they want out of it. I make it on day's that everyone is headed to a different function in the evening.

 

[lovemygoofy]

I use my crockpot at least twice a week. Especially now in the desert! Its hot here!

Yesterday I made a chicken in the crockpot. I wad up foil into 3 balls and set my chicken on the foil balls so it doesn't sit in the drippings all day. I also usually take the skin off first and put a rub on and then put limes, lemons or oranges inside and breast side down so the juices run into when cooking.

Later this week I will make pulled bbq beef sandwhiches. I take whatever cut meat(I always trim the fat off first), a sliced onion, some diced garlic, a bit of some bbq rub and a can soda. I cook all day and then drain, shred and add in bbq sauce.

I also make a crockpot lasagna but I don't even put it in layers, I just break the noodles up or use some other noodles and add all the things in together and stir it up.

I love things like white chicken chili, pinto beans and ham, homemade chicken and dumplings, beef stroganoff, homemade cobbler, italian beef sandwhiches, roast beef sandwhiches, pork chops, and whatever else I think to throw in it.

I have a great cookbook. Slow Cooker Bible. Its great because for those that aren't use to their slow cooker. It gives diretions on how to layer meats and veggies and different kinds of spices.

This thread is quite large with tons of good recipies. http://www.disboards.com/showthread.php?t=2367027&highlight=crockpot

 

[fronkfam]

If you are referring to a stew or layered meal or soup, etc. that comes out too watery, you can prop open your lid with a toothpick. I do this for the last two hours on some dishes. Also, as a last resort, if you are around for the last hour or so of cooking, I spread a paper towel over the top of the crock to absorb water that collects on the top rather than letting it drip back into the crock. Putting the lid on with the paper towel on there holds in the heat. I change the paper towel every 10 minutes or so.

Thank you for this advice. Never thought of doing this!!

 

[kellia]

Sub! Looks like some good recipes in here.

 

[Lewisc]

I didn't read the entire thread. My bad if it was already mentioned. One of the spice companies (McCormick) sells seasoning packets for slow cookers.
http://www.mccormick.com/Products/Seasoning-Mixes/Slow-Cookers.aspx

Might be easier then bringing a bunch of seasonings/spices.

Not a 100% budget idea. I'm sure DIY would be cheaper but it is a budget idea if the comparison is eating in a restaurant.

 

[LadyBeBop]

I haven't seen these!! I don't buy many packets of seasonings tho, that's probably why. This is a great idea tho!

I've seen them. They're about two dollars for the packet. A little pricey, especially since you're getting no more than 50 cents worth of spices. But worth it for the convienence factor. Especially if you're on vacation. Dunno if they're in the Orlando supermarkets though.

One other thing I've seen. Tyson puts out a pot roast, seasoning and vegetable, all wrapped together and ready for the slow cooker. Now, this is very pricey..the cost of this convienence is at least twice as much as if you bought the meat and fixin's separately.

 

[LadyBeBop]

Crock-pot Chicken W/ Blackbeans and Cream Cheese...yum!

Finally got around to making this. Turned out real well. Moist and rich and good. Instead of putting the cream cheese on top and letting it sit for a half hour, I cut it up in small pieces, let it sit about 10-15 minutes, then stirred it in. Saves a litte time.

DH and I liked it. However, it's still a little too spicy for DGD 3 (who stayed with us last night). We may have to make her a PB & J sandwich if we make this on vacation. (Myrtle Beach in two months, WDW in 16 months).

One question. Is it safe to put this on low, then leave it for 8 to 10 hours instead of the 4 to 5 hours on high. I hate going home from work at lunchtime to put something in the slow cooker (I live 10 minutes from work). Yesterday, there was a construction/traffic jam right by work, and there was a manditory meeting I had to attend immediately after lunch. I sweated getting back to work on time (I did make it with a minute to spare).

 

[ilovepete]

Finally got around to making this. Turned out real well. Moist and rich and good. Instead of putting the cream cheese on top and letting it sit for a half hour, I cut it up in small pieces, let it sit about 10-15 minutes, then stirred it in. Saves a litte time.

DH and I liked it. However, it's still a little too spicy for DGD 3 (who stayed with us last night). We may have to make her a PB & J sandwich if we make this on vacation. (Myrtle Beach in two months, WDW in 16 months).

One question. Is it safe to put this on low, then leave it for 8 to 10 hours instead of the 4 to 5 hours on high. I hate going home from work at lunchtime to put something in the slow cooker (I live 10 minutes from work). Yesterday, there was a construction/traffic jam right by work, and there was a manditory meeting I had to attend immediately after lunch. I sweated getting back to work on time (I did make it with a minute to spare).

I think *most* recipes you can do that with but I haven't every tried it with this one. My crockpot tends to run a little hot I think because if I do recipes on low for 8 hours, they are overdone. So I tend to do low for about 6-7 hours if I do low. Sorry, I don't think that is much help! Oh and this is one of my kids favorite recipes, they both LOVE it and have for a while. So funny how different kids are!

 

[pixiewings71]

Finally got around to making this. Turned out real well. Moist and rich and good. Instead of putting the cream cheese on top and letting it sit for a half hour, I cut it up in small pieces, let it sit about 10-15 minutes, then stirred it in. Saves a litte time.

DH and I liked it. However, it's still a little too spicy for DGD 3 (who stayed with us last night). We may have to make her a PB & J sandwich if we make this on vacation. (Myrtle Beach in two months, WDW in 16 months).

One question. Is it safe to put this on low, then leave it for 8 to 10 hours instead of the 4 to 5 hours on high. I hate going home from work at lunchtime to put something in the slow cooker (I live 10 minutes from work). Yesterday, there was a construction/traffic jam right by work, and there was a manditory meeting I had to attend immediately after lunch. I sweated getting back to work on time (I did make it with a minute to spare).

I totally understand. I am about 15 minutes from work but I only get a 30 minute lunch! I could probably get a longer one if I came in 30 minutes earlier but I can't do it daily. lol I will cook something on low for 8-10 hours when it's supposed to be done on high for 4-5 with no problems (except the lasagne I tried, it burned), my crock pot goes to warm automatically after it finishes cooking so I'll do an 8 hour cook and then it stays warm until we can eat it. Most times that works out just fine.

 

[LadyBeBop]

I think *most* recipes you can do that with but I haven't every tried it with this one. My crockpot tends to run a little hot I think because if I do recipes on low for 8 hours, they are overdone. So I tend to do low for about 6-7 hours if I do low. Sorry, I don't think that is much help!

I know about the "two hours on low for every hour on high" rule of thumb. I just wasn't sure if it applied here since the chicken breasts were originally frozen. Maybe I'll try it on a day that I can come home early. Set the slow cooker for seven hours and see what happens. I can always cook it for another hour on high if necessary once I get home.

Oh and this is one of my kids favorite recipes, they both LOVE it and have for a while. So funny how different kids are!

DGD is only 3 1/2. She's a picky eater, and doesn't like anything spicy yet. Hopefully she'll grow out of it. By the time her mother (my DD) was her age, she ate almost anything.

 

[Aggiegrl]

I think this is a great idea and will be joining in. I cook in a crock pot about once a week, so I'll add recipes as I find things that work for me.

 

[Shelly F - Ohio]

Ingredients:
14 oz. can beef broth
18 oz. bottle BBQ sauce
3 pounds boneless pork roast

Directions:
Pour can of beef broth into slow cooker, and add boneless pork roast. Cook on high heat for 4 hours, or low for 8 hrs, or until meat shreds easily. Remove meat, and shred with two forks. Pour out all of the beef broth and rinse out slow cooker. Put shredded meat back into the crock pot, add BBQ sauce, stir and cook on low heat until ready to eat. Serve on rolls or buns.

 

[ceecee]

When I make Taco Soup I put frozen breasts in at the low 8 hour setting. I Shredd the chicken when I get home and it's perfect. My Crock Pot automatically goes to warm after the hour setting is up.