Summer Crockpot Recipes

[andychris14]

Made pulled pork yesterday.
Put a pork loin in and 2 bottles of your favorite bbq sauce(I used bullseye) and cooked on low for about 11 hours. The house smelled wonderful. You do not have to cook it that long but the longer the better and boy was that easy.
Enjoy!!

 

[Halbleib1]

Do you use the long pork loins that are in the vacuum sealed plastic? The reason I ask, is because my husband purchased one of these, and I have no idea what to do with it. It was about $12, so not cheap. I'd love to try this to get rid of it, since we all like bbq and pork. I was just afraid I wouldn't be able to season this pl enough.

Carl, thank you for the link to the blog. I've already bookmarked the dijon chicken recipe.

Pork Loin is good cooked on the grill. Marinate in the fridge over night in your favorite bbq sauce and throw it on the grill.

 

[Halbleib1]

I'm trying a pork loin bbq recipe right now. I just cut up some onion, and put that on the bottom, put the pork on top, then put more onion on top of the pork. I didn't use a lot of onion, just enough to flavor a bit. I sprinkled some garlic powder on the pork and added some rootbeer to it after poking holes in the pork w/ a fork. It sounds strange, but I found a recipe that everyone swears is delicious. I plan on cooking it on low for 5 hours, then adding bbq sauce for another hour.

The recipe says to use a slow cooker bag because the rootbeer carmelizes, and can create a difficult mess to clean. I am using one for the very first time. I had bought them yrs ago, and they were just sitting in my drawer. I'll let everyone know how it goes.

I love the Reynolds crock pot bags. Best invention ever. I use one every time I use my crock pot. Makes clean up super easy.

 

[Akmayeli]

Bump. Would love some more recipes to try.

 

[Heidict]

Was bouncing around the internet the other day looking for some different recipes. Came across a new one and I have now officially threatened DH with it.


Slow cooker Squirrel and Liver. OMG that sounds delicious. If anyone wants the recipe, just let me know.

 

[iNTeNSeBLue98]

I usually look to the A Year of Slowing Cooking blog that Stephanie O'dea wrote during her year long quest to use her crock pot everyday. I don't usually follow her recipes exactly, but I get some great ideas that I probably never would have thought to try.

I also will look at Taste of Home website for recipes.



Nothing mind blowing, but we have found that making corn on the cob in the crock-pot is the best way to go. One thing that is great about this method is that the silks come off much easier after steaming than while cold.

Snip off the silks and leave the husks on the ear, chop off the long stem so it fits in the crock-pot. No need to add water, the corn will steam itself inside the husks. Cook on low 4-5 hours (high 2-3). Carefully remove husks and silks, corn will be hot! Enjoy with your favorite toppings.

Of course, if you prefer you can shuck the corn and wrap each ear in foil.

 

[LisaG]

Made this last night...it's the easiest crock-pot recipe I know!

3-4 frozen boneless chicken breasts
1 pk. taco seasoning
chicken broth

Place frozen breasts in the crock-pot. Pour in a little broth (maybe a half cup) to keep the chicken moist. Sprinke with taco seasoning. Cook 6-8 hours on low. Take out of crock-pot and chop. Serve with tortillas and favorite toppings.

 

[TiffanyK]

I volunteered to make baked beans for a July 4th picnic. I looked online and so many recipes use canned beans. I'd like to make them from scratch with dried beans. I like them sweet and tangy. Does anyone have a recipe they use or could recommend?

Mine don't use dried beans and I'm too late for July 4th, but I do have a homemade baked bean recipe for the slow cooker. My husband said he thought they were the best baked beans he'd ever eaten.

 

[tcarr5]

Tiffany, I follow your blog...it's wonderful Love it even more knowing your a Dis'er as well

 

[iNTeNSeBLue98]

Mine don't use dried beans and I'm too late for July 4th, but I do have a homemade baked bean recipe for the slow cooker. My husband said he thought they were the best baked beans he'd ever eaten.

I'll have to peek at your recipe and see if I can tweak the beans I made. ETA: OMG. I thought it looked familiar when I followed the link. I pretty much based my recipe off yours! I didn't associate your DIS name with your blog, which I had signed up for emails, love getting them everyday!

I ended up using canned beans. I used 2 cans of Great Northern and 2 Navy, just because I couldn't decide between the two. I cooked off 6 pieces of thick slice bacon, chopped half a yellow onion and added 3/4 cup brown sugar, 1/4 cup ketchup, small can of tomato paste, and a little bit (1 Tbs) of Bold & Spicy Honey Mustard (Tastefully Simple) and 2 Tbs of corn syrup. Most of the recipes neglected to mention the need for water. I had DH check on it while I was working and it was all pasty and the beans had absorbed the sauce. He added about a cup of water and they were perfect a few hours later.

 

[Cjmuma]

reviving this thread...

Someone had posted a recipe for crock pot mac and cheese and i don't remember which thread it was under...

I'm hoping someone can help me out!!!

i posted a crock pot mac n cheese recipe a while ago, and I am sorry if someone already posted it. I make a double batch, because the leftovers are excellent
The recipe for a double batch is:
5 cups measured pre cooked elbow mac, then cook
1 cup sour cream
1 cup milk+ more if it looks dry
2 cans cream of cheddar soup
4 cups shredded cheddar cheese

Cook on low 3 hours

 

[TiffanyK]

Tiffany, I follow your blog...it's wonderful Love it even more knowing your a Dis'er as well

Thanks

I'll have to peek at your recipe and see if I can tweak the beans I made. ETA: OMG. I thought it looked familiar when I followed the link. I pretty much based my recipe off yours! I didn't associate your DIS name with your blog, which I had signed up for emails, love getting them everyday!

I ended up using canned beans. I used 2 cans of Great Northern and 2 Navy, just because I couldn't decide between the two. I cooked off 6 pieces of thick slice bacon, chopped half a yellow onion and added 3/4 cup brown sugar, 1/4 cup ketchup, small can of tomato paste, and a little bit (1 Tbs) of Bold & Spicy Honey Mustard (Tastefully Simple) and 2 Tbs of corn syrup. Most of the recipes neglected to mention the need for water. I had DH check on it while I was working and it was all pasty and the beans had absorbed the sauce. He added about a cup of water and they were perfect a few hours later.

That does sound similar to mine. I didn't need extra water though. When I first took the lid off they were too juicy, but after a few minutes they thickened up. I did try it with pinto beans and it didn't work well for some reason. The beans stayed too firm. I think Navy or Great Northern are a lot better in this recipe.

I've got them in the crockpot again today and they don't look dry at all. I wonder if the Great Northerns were soaking up the juice in yours? Thanks for sharing your method. That will be good if I don't have any chili sauce.

 

[barbmouse]

subbing to this thread. It is great! Thanks for the ideas!

 

[barbmouse]

We love French Dip sandwiches! These are quick and sooo easy!

I buy canned French Onion soup and put 2 cans in crockpot. Add Roast beef for number of people you are feeding. One lb is plenty for my family of four. Just let everything heat up. I put the soup in for about 15 minutes before adding the rb.

I toast buns with provolone cheese on top. Spoon au jus from crockpot into small cups/ bowls for dipping. Top buns with roast beef and enjoy. We do these year round! Have had them when having company over and they were a big hit!

Serve with chips and veggies and dip.

 

[thebeesknees]

Yum, Barbmouse! I am definitely going to give these a try!

 

[iNTeNSeBLue98]

Thanks



That does sound similar to mine. I didn't need extra water though. When I first took the lid off they were too juicy, but after a few minutes they thickened up. I did try it with pinto beans and it didn't work well for some reason. The beans stayed too firm. I think Navy or Great Northern are a lot better in this recipe.

I've got them in the crockpot again today and they don't look dry at all. I wonder if the Great Northerns were soaking up the juice in yours? Thanks for sharing your method. That will be good if I don't have any chili sauce.

Maybe my omission of the chili sauce created the need for additional water. They are probably close to the same volume.

 

[threecrazykids]

I have tried chicken breast recipes 100 different ways in the crock pot. They always turn out with a dry/grainy texture. Even when it's covered in some sort of sauce or liquid, like the chicken/salsa/black beans/corn mixture...the chicken itself appears moist because of the liquid, but yet when you chew it it has that "stick to your teeth"/chewy texture. I have no clue how to fix it! I know more than likely that the chicken is just more than done. I love all of the chicken recipes but they just always have that same texture.

Now if I do the whole chicken in the crock, it always turns out super duper moist, no grainy texture at all! Even when we grill chicken breasts, the outside can be a dry rub, yet when you cut into it, it's super moist...I love them that way, but in the crock I just must be cooking it too long...I keep the heat low so maybe I just need to try cooking it for like 6 hours instead of while I'm at work for the 8 hours...I just assumed that since it was with all the liquid it would be moist.

 

[Iott Family]

I have tried chicken breast recipes 100 different ways in the crock pot. They always turn out with a dry/grainy texture. Even when it's covered in some sort of sauce or liquid, like the chicken/salsa/black beans/corn mixture...the chicken itself appears moist because of the liquid, but yet when you chew it it has that "stick to your teeth"/chewy texture. I have no clue how to fix it! I know more than likely that the chicken is just more than done. I love all of the chicken recipes but they just always have that same texture.

Now if I do the whole chicken in the crock, it always turns out super duper moist, no grainy texture at all! Even when we grill chicken breasts, the outside can be a dry rub, yet when you cut into it, it's super moist...I love them that way, but in the crock I just must be cooking it too long...I keep the heat low so maybe I just need to try cooking it for like 6 hours instead of while I'm at work for the 8 hours...I just assumed that since it was with all the liquid it would be moist.

Instead of using boneless skinless breasts try chicken thighs bonelss skinless or bone in chicken breasts. Also, using the low over high heat setting and not cooking them longer than the 5-7 hour that most recipes call for might help. I honestly never have dry chewy chicken breasts in the crock when I cook recipes.

One last idea, have you tried starting with frozen chicken breats and cooking them on low 8-9 hours? If I am going to be out of the house longer than 5 hours I plan ahead and use this method.

I hope this helps!

 

[disneymagicgirl]

Would some mind putting an index page on the first page????!!!!
This is is awesome.

great idea!

 

[mamo-4-wdw]

This thread is great!!!!!!!!