Crockpot and Easy Meals "Index post 372"

[Praise2Him]

My DD would love this. Thanks will try this week. Do you use Cheddar Cheese?

I either used cheddar or 4 cheese blend, can't remember. Anything you have on hand and like will work.

 

[Pooh's Pixie]

When I do a whole chicken in the crock though it's never like that...always super moist and yummy!

What's your secret?! I keep reading about how you can cook a whole chicken in the crockpot. Yesterday, I tried. Ugh. I didn't add anything to it, but when I checked it after about 4-5 hours it was SWIMMING in juices and the bones were starting to separate! I rescued it by getting it out and putting it in a pan and putting it in the oven to "firm up", but the meat still tasted mealy to me and not the least bit juicy. HELP!

 

[MEM]

What's your secret?! I keep reading about how you can cook a whole chicken in the crockpot. Yesterday, I tried. Ugh. I didn't add anything to it, but when I checked it after about 4-5 hours it was SWIMMING in juices and the bones were starting to separate! I rescued it by getting it out and putting it in a pan and putting it in the oven to "firm up", but the meat still tasted mealy to me and not the least bit juicy. HELP!

There are a few techniques you can try: Stephanie O'Dea, author of "Make It Fast, Cook It Slow" always skins her whole chicken (its kind of a pain but worth it) and then
gives it a dry rub. You can also crumble up some foil into balls and put that in the crockpot first and rest the chicken on that, like a rack. I have heard of others using whole potatoes in the same way as the balls of foil. I have done whole chickens and turkey breasts just by skinning them - no liquid needed and in my case, no rack either.

 

[mousiemom]

i have read thru this whole thread and wrote down my favorites! i love using my crockpot because dinner is ready when we get home from work. Does your family ever have the same thing every week? well, in ours we have lima bean and connecuh sausage or red beans/rice.

Limas are easy peasy:
1 bag of large limas
1 package of your favorite sausage
little bit of chopped onion
1 garlic clove

brown sausage/ cover limas with water in pot
add everything and cook on low for 8 hrs
serve with cornbread(can u tell i live in the deep south?)

Red Beans/Rice
I use the blue runner brand creole style red beans (2 large cans)
1 package of favorite sausage
1 can red kidney beans
chopped bellpepper
chopped onion
1 garlic clove
1 can of beer
put in pot on low for 3 hrs( i also brown my sausage before)

for my pot roast:
brown my roast
sliced onion/carrots/potatoes/garlic
add all of this to pot/pour 1 can cream of mushroom soup
cook on low for 8 hrs

i will stay on this thread because i love quick and easy meals!!
thanks dissers!!

 

[pklein09]

i have read thru this whole thread and wrote down my favorites! i love using my crockpot because dinner is ready when we get home from work. Does your family ever have the same thing every week? well, in ours we have lima bean and connecuh sausage or red beans/rice.

Limas are easy peasy:
1 bag of large limas
1 package of your favorite sausage
little bit of chopped onion
1 garlic clove

brown sausage/ cover limas with water in pot
add everything and cook on low for 8 hrs
serve with cornbread(can u tell i live in the deep south?)

Red Beans/Rice
I use the blue runner brand creole style red beans (2 large cans)
1 package of favorite sausage
1 can red kidney beans
chopped bellpepper
chopped onion
1 garlic clove
1 can of beer
put in pot on low for 3 hrs( i also brown my sausage before)

for my pot roast:
brown my roast
sliced onion/carrots/potatoes/garlic
add all of this to pot/pour 1 can cream of mushroom soup
cook on low for 8 hrs

i will stay on this thread because i love quick and easy meals!!
thanks dissers!!

Are your limas dried or frozen? Both come in a bag....and I love using dried limas....

 

[disneyfan2kids]

My favorite crock pot meal to date!
THANKS!!!!!

 

[mousiemom]

i only do the dried beans!!

 

[pklein09]

i only do the dried beans!!

Thanks!!!!

 

[tink20]

Thanks, glad I found this thread.

 

[disney4us2002]

I love beef roasts and beef stews but I despise mushrooms. What is a good alternative to cream of mushroom soup that I can use? I also want my roast to have dark brown gravy, not grayish looking gravy which sometimes happens. What will improve the look of beef gravy?

 

[threecrazykids]

What's your secret?! I keep reading about how you can cook a whole chicken in the crockpot. Yesterday, I tried. Ugh. I didn't add anything to it, but when I checked it after about 4-5 hours it was SWIMMING in juices and the bones were starting to separate! I rescued it by getting it out and putting it in a pan and putting it in the oven to "firm up", but the meat still tasted mealy to me and not the least bit juicy. HELP!

I do as the other poster suggested...I crumble up about 8-10 med sized balls of aluminum foil to place under the chicken. I leave the skin on because I think it retains the moisture until after the cooking...but that's just my opinion. I put my hand between the skin and the meat around the breast and put just about a pat or two of butter...then I generously sprinkle the inside and outside of the bird with seasonings.

Plop him/her on top of the foil balls and let it cook all day on low. It really does taste just like rotisserie chickens.

 

[DisCanCan]

Hi, I am a big fan of my crockpot!!! I love this recipe & is supper easy & yummy!!!
Fajita Beef Stew
Ingredients:
• 2-1/2 lbs. boneless beef top round steak
• 1 onion, chopped
• 2 cloves garlic, minced
• 14 oz. can diced tomatoes, undrained
• 1 oz. envelope fajita seasoning mix, or 2 Tbsp. Homemade Fajita Mix
• 1 red bell pepper, cut into 1" pieces
• 1 green bell pepper, cut into 1" pieces
• 1/4 cup flour
• 1/4 cup water
Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix & undrained tomatoes & pour over beef. Place peppers on top. Cover crockpot & cook on low for 7-9 hours until beef is tender.
Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. I usually have it with rice or couscous.

 

[dvcnewgirl]

I love beef roasts and beef stews but I despise mushrooms. What is a good alternative to cream of mushroom soup that I can use? I also want my roast to have dark brown gravy, not grayish looking gravy which sometimes happens. What will improve the look of beef gravy?

I do not like mushrooms either. Whenever a recipe calls for cream of mushroom I use cream of celery.

 

[NC State]

I love beef roasts and beef stews but I despise mushrooms. What is a good alternative to cream of mushroom soup that I can use? I also want my roast to have dark brown gravy, not grayish looking gravy which sometimes happens. What will improve the look of beef gravy?

You could use cream of celery soup and one packet of brown gravy sprinkled in.

 

[GoofyGirl75]

I love beef roasts and beef stews but I despise mushrooms. What is a good alternative to cream of mushroom soup that I can use? I also want my roast to have dark brown gravy, not grayish looking gravy which sometimes happens. What will improve the look of beef gravy?

I always use the onion soup mix, can of cream of mushroom soup recipe for my roast, but I always add some Kitchen Bouquet (it's a brown bottle with a yellow label). You can add enough to make the gravy as dark as you'd like, and if you substitute the cream of celery, you should be good to go.

Thanks for all of the recipes, everyone! Can't wait to try them!

 

[Dee & Greg]

Pork chops and stuffing

2 or 4 pork chops
2 cans cream of mushroom soup poured over
1 box Chicken Stove top stuffing
Pour a little water over this (1/4 to 1/2 cup)
Slice one apple on the top

Cover and cook for 5-6 hours on low

You'll have roast pork with stuffing, and the apple adds a nice touch.

 

[xbatman]

I love beef roasts and beef stews but I despise mushrooms. What is a good alternative to cream of mushroom soup that I can use? I also want my roast to have dark brown gravy, not grayish looking gravy which sometimes happens. What will improve the look of beef gravy?

Months ago someone on a similiar thread used a packet of onion soup and jellied cranberry sauce - we love it! I thin the cranberry sauce with a little water in a pot on the stove so it pours over the meat. When it's done, you can thicken the gravy if you choose, either in the crockpot or I do it on the stove - quicker.

I've also done this with pork tenderloins, and it was great. The gravy is a little sweet and fruity but not too much. It's very good over mashed potatoes, and if I have some leftover, I freeze it to serve over bunless burgers.

 

[kmwek]

Here is a recipe that our family of 5 loves.

3 - 4 boneless, skinless chicken breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cheese Soup
1 8 oz container Sour Cream

Place chicken breasts in bottom of the crockpot. Pour the three cans of soup over the top. Cook on low 6-8 hours. 1 hour before you are ready to eat, shred the chicken and place back in the crockpot. Add the sour cream and stir well. Cook 1 additional hour. Pepper to taste. Serve over rice. Accompany with vegetables of your choosing. YUM.

 

[britfish]

1 beef roast-any kinds works....frozen is fine
1/2 c chili sauce
1 jar whole pickels and juice
1-2 cloves of garlic minced or chopped (I use garlic powder if I'm out of the real deal)

In crockpot place roast-then add ingredients in order as listed. (yes, pickle juice and all) Cook on low 6-7 hours or until tender. Remove roast and shred, with slotted spoon remove pickles and discard. Return shredded meat to crockpot. Still and heat through, about 15-20 mins. Serve on buns using a slotted spoon. Optional with sliced cheese, horseradish, ranch, etc.

So easy and really tasty!!

yumm, we love pickles! Do you use dills or just whatever you have on hand?

 

[donaldndaisy]

2-3 tablespoons olive oil
6 Uncooked, Italian Pork or Turkey Sausages
One clove garlic, minced
2 tablespoons each, coursely chopped basil and parsley
2 tablespoons dried oregano
1/2 Onion, chopped or for a lighter taste, 1 chopped shallot
1/2 teaspoon Splenda
Two carrots, sliced or 1 cup of whole baby carrots
Two 14-ounce cans low-sodium beef broth
One 14-ounce can diced tomatoes, undrained
1/2 teaspoon Italian seasoning
Salt, to taste (should be added at the end, never during the actual preparation)
1/4 teaspoon black pepper
One 15-ounce can Cannellini (Garbanzo/Chick Peas)beans, drained
One zucchini, cubed
2 cups baby spinach, fresh
Fresh parmesan cheese

In a large saucepan brown sausage, garlic, basil, parsley, oregano, and onion (or shallot) in olive oil. Stir in Splenda, carrots, broth, tomatoes, Italian seasoning, and peppers. Cover and simmer for 20 minutes. Add beans and zucchini. Return to simmer, uncovered for 20 minutes or until vegetables are tender. Add spinach and cook for 2 minutes, just until wilted, not soggy. Add salt in small amounts, stirring and tasting the base, until desired flavor is achieved. Lightly, season with ground black pepper. Serve with parmesan cheese and hot ciabatta slices, if desired.

Makes 8 servings.


For variations: I, sometimes, use ground veal, instead. If you want a little heat, use 2 chopped, poblano or jalepeno chili peppers, remove the seeds, from 1 pepper, if you don't want it too spicy.

If you, accidentally, add too much salt, cut it with 1/4 teaspoon of lemon juice, do not add water.