I am loving the crock pot!

Seattle_JiLLn · December 2009

Share your favorite recipes. PLEASE.

I love that I can sit here all afternoon while Ben naps and just hold Cooper while he sleeps and I surf. No worries about dinner. I made it at 9AM!

DAWNNA76 · December 2009

OMG I have tons of recipes! I cant list them all here but when I get home later I can post some for you

RobynK · December 2009

We like to do roasts -- toss in a frozen roast (if you are cooking all day) on low for 8-10 hours along with big chunks of onion, carrot and potato. Use a rootbeer for the liquid. If you have leftovers you can shred and toss back in the crockpot with BBQ sauce the next day and do BBQ Pork Pulled Sandwiches

Chicken Tacos:
3 Large Chicken Breasts (I use frozen ones)
2 cans black beans, drained
1 can red beans, drained
Salsa (1-2 cups, i would guess)
1/2-1 tbsp Cumin
3-4 tbsp Chili Powder
1/2 tbsp black pepper
Frozen corn (optional)

Put chicken in the crockpot and all other ingredients on top of it. Cook on low for 3-5 hours until you can shred the chicken. Serve on a tortilla with mexican fixings.

https://crockpot365.blogspot.com/

Have you looked through allrecipes.com -- there is a whole section for crockpot recipes there.

Seattle_JiLLn · December 2009

DAWNNA76:
OMG I have tons of recipes! I cant list them all here but when I get home later I can post some for you

can't wait! Do you have any favorite cookbooks or websites you get your ideas from?

tfarabians · December 2009

This is sooo yummy I could eat it every day!! Its also ww friendly though you couldnt tell by taste!

1 1/2 cup(s) fat-free, reduced-sodium chicken broth
	1/4 cup(s) apple cider vinegar
	1 Tbsp ground cumin
	1 tsp paprika, mild-flavored, preferably smoked paprika
	1 tsp table salt
	1/2 tsp black pepper, freshly ground
	1/4 tsp cayenne pepper, or more to taste
	3 pound(s) raw lean flank steak, two 1 1/2-lb steaks, trimmed of any fat
	2 medium red onion(s), thinly sliced into rings
	2 large sweet red pepper(s), seeded, cored and chopped
	2 medium apple(s), peeled, cored and shredded through the holes of a box grater
	3 medium stalk(s) celery, thinly sliced
	3 medium garlic clove(s), minced
	1/2 cup(s) cilantro, leaves, packed, chopped

Instructions

Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, red peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
Cover and cook on low until the meat is fork-tender, about 8 hours.
Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours. Yields about 1 1/4 cups per serving.

kimberly.kent · December 2009

Oh I love crockpots! We do 2 with BBQ sauce like chicken and pulled pork.

Chicken: just barely cover the chicken with water, not to excess, then pile on the BBQ sauce and cook on low for 6-8 hours if defrosted, 8-10 if frozen. Add BBQ sauce to taste as the day goes on if you want.

Pulled Pork: Cook the roast in the crock pot for 6-8 hours on low, drain the water and remove the roast. Shred the pork then put back in the crockpot with bbq sauce and let cook for about 1 hour. Awesome!

Have fun!

A_seattle · December 2009

This website is AWESOME: https://crockpot365.blogspot.com/

Seattle_JiLLn · December 2009

RobynK:

We like to do roasts -- toss in a frozen roast (if you are cooking all day) on low for 8-10 hours along with big chunks of onion, carrot and potato. Use a rootbeer for the liquid. If you have leftovers you can shred and toss back in the crockpot with BBQ sauce the next day and do BBQ Pork Pulled Sandwiches

Chicken Tacos:
3 Large Chicken Breasts (I use frozen ones)
2 cans black beans, drained
1 can red beans, drained
Salsa (1-2 cups, i would guess)
1/2-1 tbsp Cumin
3-4 tbsp Chili Powder
1/2 tbsp black pepper
Frozen corn (optional)

Put chicken in the crockpot and all other ingredients on top of it. Cook on low for 3-5 hours until you can shred the chicken. Serve on a tortilla with mexican fixings.

https://crockpot365.blogspot.com/

Have you looked through allrecipes.com -- there is a whole section for crockpot recipes there.

yeah, I just have a hard time wading through recipes b/c most of them seem to just be some cream of mushroom soup and some meat whenever I'm looking.

I have one crockpot book and I'm making someting from it tonight - it's got sausage, beans, tomatoes, carrots and onions... it smells good! And I madea pot roast last week, and we have made pulled pork and french dip sandwiches before too.

Seattle_JiLLn · December 2009

off to look at the blogspot site.

yum guys! keep em coming!

tobykitty · December 2009

There is a fix it and forget it cookbook with a ton or recipies.

Seattle_JiLLn · December 2009

tobykitty:
There is a fix it and forget it cookbook with a ton or recipies.

you know, I have one of those - the light version - and nothing in there really strikes me as very interesting. I guess I should go back through it again.

kimberly.kent · December 2009

Oh I need to find the exact instructionsbut I have one for chicken thighs, rice, cream of mushroom soup and mixed veggies. It's pretty self explanatory really so if you are good at cooking you can kind of wing it. I on the other hand need step by step. Let me go grab it!

KRoseToes · December 2009

Thanks for this post. I was just saying today that I really need to start using the crock pot.

MrsAmyB · December 2009

My SIL broke my crock pot...all over her driveway (she dropped it and it shattered). Guess how she told me...."I'm so pissed that I had to clean all that up!" Seriously. No "I'm so sorry" "I'll buy you a new one" Nuthin.

We love stew in a crock pot or a pot roast. Another easy one is ribs. You throw them in with a bottle of bbq sauce and simmer all day. They are fall-off-the-bone good.

newmommy74 · December 2009

We had this for dinner toinight -

CROCKPOT BEEF STEW

1 lb. stew beef cubes
4-6 carrots, cut up
10-12 pearl onions
4-6 potatoes, cut in cubes
2 cloves garlic
1/2 c. red wine
1 tsp. Worcestershire
2 tsp. soy sauce

Brown stew beef cubes (you can coat in flour); after browned, put in crock pot. De-glaze pan with 1/2 cup red wine and pour into crock pot with beef cubes. Add cut up carrots, onions and garlic and potatoes along with Worcestershire sauce and soy sauce. Cook on high for 3-4 hours in crock pot. Add water as necessary (salt and pepper to taste).

Serves 6-8.

N.CarolinaGirl · December 2009

hey jill, I can't find your email address. I have a few recipes I can email you - beef stew, chicken and dumplings, and kraut and sausages. If you want them, shoot me an email.

jcyahne · December 2009

DH is going out to buy a new crock pot today. He wants to make a pot roast, but I destroyed the last crock pot big enough making my favorite mac and cheese recipe. I made a double batch and it boiled over shorting out the switch. Oops!

Mac & Cheese

8 oz elbow macaroni, cooked

2 tbsp oil

3 cups sharp cheddar cheese

2 tbsp diced onions

1/2 tsp salt

1 can evaporated milk

1/2 cup melted butter

1.5 cups milk

Toss the noodles in oil and then add in all the other ingredients. Cook on high for about 3-4 hours. Stir occasionally. Let stand 30 minutes. Personally we like it even better the next day.

stacylu · December 2009

Once a week we have some kind of crockpot meal. These are some of my favorites:

Crockpot Potato Chowder

Mandi's White Chicken Chili

Black Bean Soup

Bacon wrapped Chicken

Kielbasa Bean Soup

Whole chicken

Chicken Black Beans and Cream Cheese

martini-time · December 2009

Oh man! Reading all these recipes is making me super hungry. I think I just drooled on my desk. Here's one for Chinese Slow-Cooked Pork shoulder.

Ingredients

3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving

Directions

Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

My notes:

I usually add more veggies like shredded cabbage and carrots.
Leave the pork shoulder tied with twine if it started that way. Pull it from the crockpot when it's done, and bake it on about 325 degrees (I use a roasting pan) until it's kind of crusty on the outside, about 15-20 minutes. This really seals in the flavor!
Egg noodles to serve it over are awesome, but yakisoba noodles would be really good too.
Use a little less soy sauce (and use low-sodium) than the recipe calls for, or it can be a bit too salty.

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