What do you like to make in your Crock Pot?

[antkim]

Probably my favorite crock pot recipe would be Italian Beef.

3 lb. chuck roast (boneless)
1 pkg. Good Seasons Dressing (dry)
1 pkg. dry onion soup mix
1/2 cup water

Put roast in crockpot and pour in water, onion soup and Good Seasons. Cook on low for 9 - 10 hours. Shred the meat & mix the juice in crockpot. Serve on french rolls or buns. Sometime we'll add a slice of pepperjack cheese too! Very tender and yummy!

OHHH! This one sounds yummy....think I will try this next!

 

[rcyannacci]

hehe It cracks me up to see a recipe of my own on here! I posted this one over on the cooking, crafting and scrapping board a while back. If you only knew how much my family makes fun of me because they think I can't cook-now other people are using my recipe! (Not that I made it up or anything, but noone had heard of it when I posted it over there.)

I was so glad you posted it!!! It's great! You can tell your family I said so!

 

[Lynn CC]

1/2 cup of soy sauce (low sodium)
1 12oz. can of orange soda (regular or diet)
4 boneless skinless chicken breasts

Cook on low for about 6 hrs. YUM!! The chicken comes out so tender.

This sounds too easy to be true LOL
I've got this is my crockpot right now! Sure is easy, hopefully my family will like it tonight, they are really fussy and hard to cook for

 

[ZachnElli]

Well, I was gonna add a few things put you guys already have them posted! GMTA, or cook alike? I also love French Dip Sandwiches using the crockpot. Just put in a seasoned roast (I like rump for this), chopped up onion and garlic, a couple of au jus packages and some water. Cook for 8-10, slice and put on sourdough rolls, use the juice for dipping.

 

[Rootskate]

I love my slow cooker, and this is by far my favorite recipe for it!

Lemon Roasted Chicken

3-4 pound whole chicken
1/2 cup onion, chopped
2 tbs. butter (softened)
juice of one lemon
1 tbs. fresh parsley
1/4 tsp. salt
1/4 tsp. thyme
1/4 tsp. paprika

Remove giblet bag from chicken. Rinse chicken and pat dry.
Place chopped onion in the cavity of chicken.
Rub the skin with the butter.
Squeeze juice of lemon over chicken.
Sprinkle with remaining seasonings.
Cover and cook on low for 10 hours, or high for 6 hours.

 

[melk]

I think I got both these recipes from the cooking board here, and they are both delicious and easy!

French Dip Sandwiches

Eye of round roast
1 can french onion soup
1 can beef broth
1 can beer
Put in crockpot. Cook on low 8 hours. Serve in crusty french rolls.

Crockpot Roast Sticky Chicken

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion
In small bowl combine all spices thoroughly. Remove giblets from chicken, clean cavity well and pat dry with paper towels.
Rub spice mixture into chicken, inside and out, rub deep into skin. Place in plastic bag, seal and refrigerate overnight.

Next morning put onions into chicken cavity, put bird in crockpot and do not add any liquid. It will produce it's own juices as it cooks. Cook on low 8-10 hours and it will be falling off the bone tender.

 

[OceanAnnie]

I cook a lot of things in the crockpot. I love it. It's so nice to have dinner ready without having to babysit it.

I get a weekly e-mail with crockpot recipes from this website:

http://southernfood.about.com/library/crock/blcpidx.htm

(The e-mail link is at about the middle of the page.)

 

[BillSears]

The only things I make in my crock pot are Chili and Pot Roast. Both are fantastic and now that it's getting cooler outside I think I'm going to have to make some soon.

 

[momof3disneyholics]

Wow, you all have put some really good recipes on here! I am going to have to try some of them!

 

[rcyannacci]

I've already added a bunch to my list...keep them coming!!!

 

[SillyMe]

If I could make every meal in my crockpot, I would. My favorites are chicken and roast.

Keep the recipes coming, I'd love to have more ideas. Thanks for posting this thread!

 

[disneymom3]

Okay, maybe a dumb question but does the alcohol cook off in a crockpot? I love the French Dip recipe above, but I want to make sure my kids can have it.

 

[binny]

Ive got homemade spagetti sauce in there right now.

YUM!

One of my fav crock pot books is the fix it and forget it series.

 

[Lachesis00]

YUM. I am going to make this for tomorrow night!

I think I got both these recipes from the cooking board here, and they are both delicious and easy!

French Dip Sandwiches

Eye of round roast
1 can french onion soup
1 can beef broth
1 can beer
Put in crockpot. Cook on low 8 hours. Serve in crusty french rolls.

 

[Zurealsoon]

White Chicken Chili

Chicken breasts , cubed
2 cans white Navy beans
1 can chopped tomatoes
1 envelope chili seasoning
(add sauteed chop onions if you have time)
Cook on High 6 hours

 

[christineann]

yes, the alcohol cooks out, so it's safe for the kids.

 

[Disney_1derland]

What about putting frozen in there? Any luck with that?

I just wanted to pipe in here, I use those flash frozen boneless skinless breasts (the ones you buy in the freezer section in a big ziploc bag) all the time and not only do they do well, they come out very moist. I always had the 'dry white meat' thing several people have mentioned until I started using these.

 

[Disney_1derland]

Our favorite is Swiss Chicken:

Swiss Chicken Casserole
6 chicken breasts
6 slices Swiss cheese
1 can Cream of Mushroom Soup, undiluted
1/4 cup milk
2 cups plain herb stuffing
1/2 cup margarine or butter, melted


Spray crock with cooking spray or lightly coat w/oil. Arrange chicken breasts in bottom of crock. Top with cheese, layering if necessary. Combine soup & milk; stir well. Spoon over cheese and sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8-10 hrs or high 4-6 hrs. Serves 6.

I've even been known to throw some frozen broccoli in the bottom and it's a whole meal right there, for the chicken I use the flash frozen boneless skinless breasts and they are moist and shredded by the time it's done.

 

[DisneyPhD]

I just wanted to pipe in here, I use those flash frozen boneless skinless breasts (the ones you buy in the freezer section in a big ziploc bag) all the time and not only do they do well, they come out very moist. I always had the 'dry white meat' thing several people have mentioned until I started using these.

Thanks for posting this. That is what we use too. I was thinking about that.

Now my silly question is my oragne pop has caffine in it (sunkised, I didn't realize it when I bought a case of it.). Does anyone know if caffine remains in foods? I think it does. I would hate to have it for dinner and not be able to sleep or the kids not be able to sleep. ( I can't have caffine after 4:00 pm or I have a hard time falling alseep.)

 

[Chris2597]

Ok, I must have done something wrong....I made the orange soda/Chicken breast meal and I hated it....It tasted like boiled chicken....Is the sauce suppose to thicken?? My family ate it but I could tell they were hoping I would never make it again....Oh well....I took the chicken off of the bone and will make chicken salad.