Fall Crock pot recipes

[Dakota731]

It's getting cold here so I won't be grilling any more, so I'm looking for new recipes. I tried this one today and it was a big hit!

Panera Butternut Squash Copycat Recipe

• 1 small yellow onion, diced (about 3/4 cup)
• 2 pounds chopped butternut squash (about 6 heaping cups) - I bought cut up at store
  
• 3 small carrots, chopped (about 1 cup)
• 3-4 cups vegetable broth
• 2 cups apple cider
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• dash of nutmeg
• 1/2 cup pumpkin puree
• 2 tablespoons butter
  
• 1 tablespoon of brown sugar
• salt to taste
  
• Cook on low for 8 hours. Then using immersion blender or food processor, blend until creamy. Add 2 tablespoons of cream cheese and 1 cup of heavy cream. Heat until warm and top with pumpkin seeds if desired. Serve with grilled cheese sandwiches or salad.
  
  
  

 

[halfpintpeggy]

We love butternut squash soup, this recipe looks amazing - thanks for sharing!

 

[usnuzuloose]

I put in pork for pulled pork sandwiches. I use the McComick spices, cook them all day in the crockpot. So yummy.

 

[McKelly]

I put in pork for pulled pork sandwiches. I use the McComick spices, cook them all day in the crockpot. So yummy.

Is this a spice packet? Is it specfically for pulled pork?

 

[usnuzuloose]

Is this a spice packet? Is it specfically for pulled pork?

Yes it is a packet. I use the pork chop one, I like the spices better. You can even just design your own spices. Put together what you like. I even found a package of a applewood bacon pork and threw it in the crockpot with just a little water. Oh my gosh it was just right and tasted so good.

 

[Narnia_girl]

We've been enjoying Chile Colorado Burritos. I found it on Pinterest a few years ago and I like it because I can get two different meals out of it. I make the burritos for the first day and any leftovers are used a day or two later to make Taco Soup.

Day One: Chile Colorado Burritos
1 1⁄2-3 lbs stew meat
18-20 ounces mild enchilada sauce (can or homemade)
2 beef bouillon cubes
16 ounces refried beans (optional)
6-8 burrito-size flour tortillas
1 cup shredded cheddar cheese

DIRECTIONS

1. Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours, or until meat is very tender.
2. When beef is done (very tender and flakes off when stirred), taste and add salt, if desired.
3. Heat refried beans in a saucepan.
4. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.
5. Roll into a burrito.
6. Place in a baking dish.
7. Pour some of the remaining enchilada sauce from the crock pot over the burritos to cover.
8. Sprinkle cheddar cheese.
9. Broil until cheese is bubbly, about 2-4 minutes.

DAY TWO: Taco Soup
Leftover Chile Colorado beef
46 ounces tomato juice
10-12 ounce frozen Baja roasted corn blend*
15 ounce can black beans
taco seasoning to taste (packaged or homemade)

DIRECTIONS
Place all ingredients in soup pot and bring to low boil. Reduce and simmer for 20 minutes.
Serve with crunchy tortilla strips, shredded cheese, sour cream and/or a splash of lime juice.

*Baja blend is sold in the frozen vegetable aisle and includes roasted corn, peppers, onions and sometimes black beans. It's a time saver, but you can add your own fresh variety if desired.

 

[LovesTimone]

(This is one of our favorites, below is the basic recipe - from Allrecipes, then I will add in my modifications, in purple.


Slow Cooker Corn Chowder

5 potatoes - Peeled and Cubed - I have made it both ways with or without the skin. Depending on size, I normally use more potatoes and I prefer baking potatoes they hold up better I think.

2 onions - chopped - this is very selective depending on the size of the onion and type, I prefer to thin slice, into rings then cut the rings in half so you can see the onions, I normally only use one onion sweet onion, but again depending on size.

2 cups of diced ham - I keep on hand those little bags of cubes ham, Our Favorite way is I poach several 6-8 boneless depending on size, skinless chicken thighs, you can use breast meat if you wish, my family prefers the thigh meat for this dish. Rough chopped. I use the poaching liquid in the soup.

3 Stalks of celery chopped - I also add in some carrots which gives you some sweetness and color - a couple of the small ones (5 to 7) or 1 large carrot - I prefer slicing the celery and using a mandolin on the carrots.

1 can of whole kernel corn - I use 2 cans- 1 yellow and 1 white. I also have used a couple of can of cream style with whole kernel corn.

2 tablespoon for margarine - I use whatever I have, normally butter

1 can of evaporated milk - I have used cream, or sour cream, milk or a mix of all 4 depending on what I had on hand. When adding more goodies you will need more of this ingredient to get that creamy texture.

salt and pepper to taste - here you can added in whatever you want to change up the taste, put a bit of heat in.

2 chicken bouillon cubes - I normally use the poaching water for this ingredient. I have never used the bouillon.

Add in everything. add water to cover - I use the poaching liquid but the evaporated milk. Cook on low setting for 8 to 9 hours - then stir in Evaporated milk and cook for 30 more minute's. When using cream, sour cream or milk I would add in around the hour mark, to give it time to incorporate into the soup better.

You can top with bacon, cheese, green onions

 

[laceyinwonderland]

Rotel Chicken Spaghetti

1 chopped onion
1 can cream of chicken soup
1 can rotel tomatos
3-4 boneless skinless chicken breast

cook on low 6-8 hours (or longer wont hurt)
Stir and shred chicken
add in 8oz of Velvetta cheese
cook 30 more min or til cheese is melted

Serve over cooked Spaghetti noodles! So good!!!

 

[Monykalyn]

http://www.ayearofslowcooking.com/2008/10/crockpot-rotisserie-style-chicken.html

I usually toss carrots and onion in bottom of pot and lay chicken on top-if I am home I will also toss some potatoes in 1/2 way through cooking time. Otherwise I will just serve with rolls.

One of my favorites-bonus is since the crock is already "dirty" just toss bones back in, add a couple more seasonings and 8 cups of water and cook all night-beautiful golden flavorful stock without any work. In fact I've got the stock from last night cooling right now. I do use organic and antibiotic free chicken though-2 birds from sams club cost me $13.

 

[DizMe]

This is a big favorite at my house.

Easy Baked Potato Soup

6-8 potatoes, peeled and cut in pieces
1/4 c flour
3/4 cup real bacon bits (you can find these at Costco in a big bag)
1 small onion, chopped (I use 1/2 tsp onion salt)
1 clove garlic, minced (I use 1/2 tsp garlic powder)
2 tsp chicken bouillon granules
1 Tablespoon ranch dressing mix (the dry powder--I get it at Costco)
2 tsp dried parsley
1/2 tsp seasoned salt (I use Lawry's)
1/2 tsp ground black pepper
3 cups water
1 cup half-and-half or milk
shredded cheese and chopped green onion for garnish

Put potatoes in the bottom of your slow cooker. Scatter flour over the potatoes and toss to coat.
Add the rest of the dry ingredients and then the 3 cups of water.
Cook on low 7-9 hours (I usually cook on medium for about 4 and mash everything up at the end of this period).
Pour in half-and-half or milk; cook another 15 minutes.
Garnish with cheese and green onion.

 

[Dakota731]

• PUMPKIN MAC & CHEESE
  
• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1⁄2 cups grated sharp cheddar cheese
• 1 cup canned pumpkin
  
• 1⁄2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1⁄2 teaspoon salt
• 1 cup whole milk
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon black pepper

1. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In slow cooker, combine cheese mixture and add the pumpkin, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 2 1/2 hours, stirring occasionally.

 

[jwfla422]

It's getting cold here so I won't be grilling any more, so I'm looking for new recipes. I tried this one today and it was a big hit!

Panera Butternut Squash Copycat Recipe

• 1 small yellow onion, diced (about 3/4 cup)
• 2 pounds chopped butternut squash (about 6 heaping cups) - I bought cut up at store
  
• 3 small carrots, chopped (about 1 cup)
• 3-4 cups vegetable broth
• 2 cups apple cider
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• dash of nutmeg
• 1/2 cup pumpkin puree
• 2 tablespoons butter
  
• 1 tablespoon of brown sugar
• salt to taste
  
• Cook on low for 8 hours. Then using immersion blender or food processor, blend until creamy. Add 2 tablespoons of cream cheese and 1 cup of heavy cream. Heat until warm and top with pumpkin seeds if desired. Serve with grilled cheese sandwiches or salad.
  
  

Thanks for posting this - I love this soup and get so disappointed when they end the season for it!

 

[HeatherC]

I just made Mac and Cheese in the crockpot. Cook elbow noodles. Spray crockpot with nonstick spray.
Dump in noodles with 1 tbsp oil. Mix. Add...1 can evaporated milk, 1 1/2 cup milk, salt, pepper, 3 cups sharp cheddar and 1/2 cup melted butter. Cover and cook low for 2 hours. I also add a little mustard for some zing. Easy and great for potlucks or parties.

I also love pot roast. Large chuck roast ...season and mix one envelope brown gravy, one envelope good Seasons Italian Dressing, one envelope Hidden Valley Ranch seasoning with one cup water. Pour over roast and cook all day. Slice an hour before eating and put back in gravy. I also add veggies like carrots, onions, celery, corn, etc.

 

[CaterFamily]

Tagging

 

[pjlla]

We've been talking about crockpot recipes here on the DIS Budget Board forever! Here is a link to one of the longer and better threads we've had! ................P

http://www.disboards.com/threads/crockpot-and-easy-meals-index-post-372.2367027/

 

[linana514]

I always cook my pot roast in the crock pot. Sometimes I sear it first, other times I don't. I almost always put onions on the bottom of the pot. I use whatever I have on hand; brown gravy packets, ranch/italian dressing packets, salt/pepper, cream of celery soup, broth, Worcestershire sauce, canned tomatoes, etc. (Not all of that together though, lol, just some examples of different ways I've done it).

I often cook chili in the crock pot too. I'll brown the meat in a pan, then rinse & transfer it to the crock pot. Add canned tomatoes, beans, spices, whatever you like in your chili, and turn it on low for about 4 hours.

Taco soup too:
1lb ground beef
1 packet taco seasoning
1 packet ranch dressing mix (NOT ranch dip mix)
1 can rotel tomatoes & green chiles (the kind with lime and cilantro is great!)
1 can corn
1 can kidney beans
1 can chickpeas
1 can black beans
1 can pinto beans
1 onion chopped
Brown beef in a pan with the onion. Add all of your cans (do not drain) and your seasoning. Cook on low 4-6 hours.
Top with sour cream, cheese, and cilantro if you like. We like to eat it with tostito scoops or frito scoops

Another recipe I like to do in the crock pot is Asian Country Style Ribs. You want to buy the boneless pork "country style ribs" that aren't really ribs, lol.
Mix together:
1/4 cup brown sugar
1 cup soy sauce (I like to use low-sodium)
2tbsp olive oil or cooking oil
1/4 cup sesame oil
2 tbsp rice vinegar
2 tbsp lime juice
2 cloves minced garlic
2 tbsp minced ginger
Optional: 1 tsp Sriracha sauce
Marinate ribs overnight. Discard 3/4 of the marinade, and add the rest along with the ribs to the crock pot to cook on low for 7-8 hours. These are delicious with rice!

Probably my favorite crock pot recipe is Chicken and Dressing.
I take a pan of cornbread (not sweet), and crumble it into a bowl.
Add:
sauteed onions & celery
1 can cream of chicken soup (you'll need 1 more can for the crock pot)
1 can chicken broth
Salt, pepper, poultry seasoning, sage
2 chopped boiled eggs
Mix together loosely. If it seems too dry, add more broth. If it seems too wet, add more cornbread.
In the bottom of the crock pot, I put a few spoonfuls of cream of chicken soup (about 1/3 can). Add about 1/3 of the cornbread mixture. Top with more cream soup and some shredded chicken (I usually boil a whole one in the crock pot the day before, but you can also use a rotisserie or just boil a couple chicken breasts). Continue layers until you've used up all your cornbread mixture, chicken, and cream soup. Cook on low for 4-6 hours.