If you made a recipe from the Crockpot thread..

[RooRach0906]

I have made the Chicken Strognoff and the Chicken and Dumplings from the original thread and really liked both. My friend gave me a recipe for Chicken Pesto that I liked as well and when I find it, I will post it.

 

[LattNJ]

I've made the chicken and dumplings (or a similar version of it from allrecipes.com)--love it. I add frozen mixed vegetables towards the end.

I love the chicken with black beans and cream cheese

Not too big on the buffalo chicken as a sandwich, it's just really salty or something, can't put my finger on it, but I do like it shredded up on homemade pizza. I put a layer of ranch dressing (though I'd like to try blue cheese), crumbled blue cheese, the shredded chicken and mozzarella.

Don't remember seeing that original thread, I'll have to check some of those recipes out.

 

[LattNJ]

Here's a recipe I love that someone gave to me, and I've gotten good reviews for it too. It's kind of between soup and chili consistency, soup when you first make it, but as left overs more like chili, great either way.

I literally copied and pasted it from my email.

TACO SOUP

1 LB. GROUND BEEF 1/2C. CHOPPED ONION
1 (8OZ) CAN TOMATO SAUCE 1 (16OZ) CAN TOMATOES
1 (16OZ) KIDNEY BEANS 1 (16OZ) CAN WHOLE CORN
1 (2OZ) PACKAGE REG TACO SEASONING
SHREDDED CHEESE, SOUR CREAM, AND NACHO CHIPS CAN BE ADDED AS WELL AS GARNISH WHEN DONE.


BROWN BEEF, ONIONS AND TACO SEASONING TOGETHER , DRAIN IF NEEDED, (I DON'T USUALLY THINK IT GIVES BETTER TASTE IF LEAVE SOME OF THE GREASE ON IT). ADD TOMATO AUCE, TOMATOES, CORN AND KIDNEY BEANS ***DO NOT DRAIN ANYTHING THIS IS THE ONLY LIQUID IN SOUP***. MIX AND SIMMER AT LEASET 30 MINUTES, THE LONGER THE BETTER TASTE OR CAN PLACE IN CROCK POT ON LOW. I USUALLY USE WHAT EVER TOMATOES I HAVE WHOLE, CRUSHED, COULD USE PUREE JUST ABOUT ANYTHING DEPENDING ON HOW THICK YOU LIKE IT. IF YOU LIKE IT A LITTLE HOTTER CAN USE HOT TACO FLAVORING I HAVE NEVER ADDED CHILE POWDER IT IS NOT CHILE. THE AMOUNT I MAKE FOR WORK IS DOUBLE AMOUNTS ALSO SOMETIMES NEED EXTRA PACKAGE OF TACO FLOVORING ADDED AFTER SOUP IS COMPLETELY MADE.

 

[jodim]

OP! I can't thank you enough for starting this thread and posting all of those links!

YW! But I can't take credit for anything more than posting this thread and a link... I am crock pot challenged to say the least, and needed help! LOL

I am making the cream cheese chicken one on Wednesday, can't wait to try it!

 

[Help Please!]

We tried the cream cheese/ black beans/ salsa chicken last week...I was really excited about it,and to be honest, it was only okay. We followed the recipe exactly, and thought it lacked flavor. If doing again, I would use less cream cheese, more veggies, and prob. a spicier salsa since the cream cheese cancels out a lot of the spice...we ate it with rice, and will prob. try it again with a few changes. I bet it is a recipe that kids would like, though!

 

[Muushka]

We tried the cream cheese/ black beans/ salsa chicken last week...I was really excited about it,and to be honest, it was only okay. We followed the recipe exactly, and thought it lacked flavor. If doing again, I would use less cream cheese, more veggies, and prob. a spicier salsa since the cream cheese cancels out a lot of the spice...we ate it with rice, and will prob. try it again with a few changes. I bet it is a recipe that kids would like, though!

That was the first dish I made. The changes I made was I added 3 cans of black beans instead of just one. I also drained them (did anyone drain them, is that what we are supposed to do?) I am a lover of beans, I almost could have added a few more! Also, when I make them again, I will add onions and peppers and salt! And probably like you, salsa with a little more heat. But it was an interesting dish and I think it will be tastier next time.

 

[Lees3rwe]

I'm sorry I didn't follow up! I have been away at Disney!

For the Asian chicken, I use a low setting and I always buy low sodium soy and low sodium terriyaki. Should have put that in the post! Sorry!

 

[dreamin_disney]

I'm sorry I didn't follow up! I have been away at Disney!

For the Asian chicken, I use a low setting and I always buy low sodium soy and low sodium terriyaki. Should have put that in the post! Sorry!

Thanks i'll have to try it again. Do you use the liquid type terriyaki or the thicker type like lawrys terriyaki marinade?


I used the lquid type

 

[Muushka]

Say, anyone have a cast iron dutch oven? I often use it instead of the crock pot (on an induction cook top). I like using it because I can brown/braise the meat prior to cooking it. Last night I browned a pork tenderloin in butter and then added honey to the mix. Oh my gosh, was it delicious!

 

[Cruise]

I posted in the original thread that I did the salsa/black beans/chicken one, but I'll say it again - this is one of our favorites.

I do use a "hot" salsa, but after the cooking, this just gives it more flavor, doesn't seem to make it actually hot. I also use 2 cans of black beans and 2 cans of corn. And yeah, I drain them.

I've served this over rice, in tortillas, and over tortilla chips. I've substituted a dollop of sour cream when I've been out of cream cheese and sprinkled on some shredded mexican blend cheese - it's like chicken nachos!

This is one of the few things my husband will actually eat as left overs.

 

[ceecee]

I tried the Asian Chicken and it wasn't good. The pineapple was burnt after 4 hours and it had too much liquid. I used less than it called for too.

 

[deezeealum]

we too had the Asian Chicken last night. We didn't have the burnt pineapple problem as ours stayed on top of the chicken but it seemed to be lacking something. I used less of the teriyaki and soy as we are trying to watch our sodium (even though both were low sodium). I also used minced garlic as opposed to the garlic powder. WE are having it for left overs tonight and my husband said as long as I "doctor" it up it might be worth trying again. I am going to reheat it with our normal stir fry sauce tonight.

 

[vickalamode]

DBF's forum of choice is Something Awful, and he found this recipe in the Goons With Spoons section if anyone is familiar with that site...

Anyways we have made this twice and both times it was seriously AMAZING! I bought a pork shoulder today and we are going to make it again tomorrow, actually.

Pulled Pork:

Ingredients

5 lb of boston butt/pork shoulder (Honestly this recipe can be done with whatever your crockpot fits, you just may have to cook it longer)
1 onion, peeled and quartered
1/3 cup apple cider vinegar
~1 cup dark brown sugar
Worcestershire Sauce
Salt & Pepper
Method

BASIC PULLED PORK
Score the roast gently with a knife then rub liberally with Worchestershire sauce until coated.
Place the quartered onion in the crock pot, place shoulder on top and cover the meat with a layer of brown sugar as a crust.
Pour around 1/3 cup of apple cider vinegar over top it (May vary based on roast size)
Pour more worchestershire sauce over the meat as well, probably as much as 1/4 cup. (I generally use as much as 2/3 of the smallest bottle size making this with a decent sized roast)
Cook on low for 8 hours. Flip it over half way through if you remember, but this isn't critical.
Shred the meat, most easily done using two forks pulling apart. Toss any bone, fat, or gristle encountered during the shredding. Salt and pepper to taste.

ADVANCED PULLED PORK=

Additional Ingredients
1/2 cup ketchup
1 tablespoon liquid smoke
Garlic Powder
Cayenne Pepper
1.5 tbsp cornstarch
Method
Do all of the above. Set aside the shredded pork
T*ake the juice at the bottom of the pot, ladle off the fat, and put it in a sauce pan. Discard the onion. Heat over medium till it simmers.
Add 1/2 cup ketchup and 1 tbsp liquid smoke. Stir/whisk till combined.
take 1.5 tablespoons of cornstarch, and mix well with 1 cup cold water (DO NOT ADD DIRECTLY TO HOT JUICE OR IT WILL GET CLUMPY) Whisk into saucepan.
Let it simmer till you like the consistency. Now it's time to season. Salt and pepper to taste. With no salt it will taste like blandness. Add garlic powder and cayenne pepper to taste (~1/2 teaspoon each). Don't salt it till you like the consistency or it will be too salty after it reduces/thickens. Pour the sauce over the shredded and seasoned pork, mix it all up.



I definitely recommend making the "advanced" version! This is seriously delicious. We serve it on some tasty onion rolls from the bakery at the grocery store. Tomorrow we are having it with corn on the cob. Yum! Recipe is from goonswithspoons.com