Crock Pot Ideas

jessicakes1988

I put a head of purple cabbage, sliced granny smith apples, ACV, chicken broth, coconut oil (or butter), a little stevia, salt, pepper, and ground cloves and a pork loin in the crock pot. cook on low 6-8 hrs

MKSamra

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CeciliaBobilia

http://allrecipes.com/recipe/218863/slow-cooker-cilantro-lime-chicken/
Oh my god--I just made this tonight and it is soooo good. The recipe is super simple too.

KrazyAsianNic

A simple one I made tonight was pulled pork. I make it plain so I can mix different sauces with theleftovers throughout the week.

Slice up an onion or two and put on bottom of the pot. Add about a cup of broth and placed pork butt shoulder on top. I seasoned salt and pepper but you could add any seasoning you like. Cook low 8-10 or high 6-8. Remove meat to shred and drain liquid (great for sipping broth or to flavor another dish).

mis1022

My family loves cabbage roll soup.
1 pound ground Turkey browned
Head of cabbage cut up
One chopped onion
2 jar basic spaghetti sauce
1/2 cup green pepper
1 teaspoon dried basil
Put all ingredients in crockpot plus one jar of water. Low for hours. Yummmy.
If you would like add 1/2 cup instant rice last 30 minutes.

sbc1023

Heres one that takes 5 minutes to prepare and is yummy! Take a whole chicken (4-5lbs) remove anything in the cavity, rinse chicken, pat dry. Make 4 or 5 balls of tin foil, place in bottom of crock pot. This will keep your chicken from "stewing" in its juices. If you prefer, you can use a "bed" of chunky cut up onions and carrots. Place chicken breast side up in crockpot. Sprinkle with a package of Italian dressing mix (dry). Do not add any liquid. Cover and cook on high 4-5 hours or on low 6-8 hours until chicken reaches internal temperature of 160 degrees. Fall of the bone tender. You can strain juices for a skinny gravy.

For variation, you can really use any kind of dry seasoning packet you like. I've used ranch dressing, spaghetti sauce, mesquite mariande mix. All good. You can also put a cut up onion or lemon or orange in the cavity, but it isn't necessary. Comfort food!

GreenValli

Do you like spicy food? My husband and I do. I just found a good food article today on MSN. It was titled, "29 Spicy One-Pot Dishes that Will Help You Live Longer". Many of them are reasonable with calorie counts and most of them you would be able to adapt to crockpot cooking if you want to use them.

http://www.gourmandize.com/article-1962-29-spicy-one-pot-dishes-that-will-help-you-live-longer.htm

JanetMMcC

I had a variation on this http://forums.compuserve.com/discussions/Cooks_Online/Soups__Sauces/Your_Favorite_Soup/ws-COOKS/148816.63?redirCnt=2&nav=messages
for supper tonight. the main difference was in liquid - 6 cups broth rather than 10 cups (a figure I got from a designed-for-crockpots recipe).

1 lb dried split peas
1 package pork shank (meaty leg bones)
about 2 cups ham
1/2 tsp sage
4 Tbsp minced garlic (everyone here likes garlic)
1 container Creole seasoning vegetables (works out to about 2 cups diced onions, 1 cup each diced bell pepper and chopped celery. Or it may be 3 cups onions and a half-cup each of the other two.)
5 oz carrots (run through the mini-food processor because otherwise the guys in the household will eat around them)
2 bay leaves
6 cups beef stock
STEP 1 ENDS HERE

Final step:
1 lb sliced fresh mushrooms
1/2 c chives -- finely chopped (the store happened to have fresh chives in about that amount, and I always wind up most of the green onions I buy.)
4 dashes Tabasco sauce

put them into the crock in order given, with stock poured over all. Cook on low for 8 hours.
About 7 1/2 hours in, spray a microwavable something-or-other and 'wave the mushrooms for about 5 to 8 minutes. Dump them and the chives/green onions into the soup, shake in the Tabasco dashes, stir it all in and fish out the bony bits to retrieve the meat and toss the bones and fat.

I made two batches (I'd thought I could double the recipe, then decided the pot wasn't big enough), and forgot the shrooms the first time, is why 1 lb in the 2nd batch.

Oh - I'd come across a recipe that used parsley, so used that in both batches.

Steve_ApexNC

brunswick stew...i prefer chicken but it can be done with pork as well. basically it is stew made with bbq sauce. tasty and hearty on cold nights. you can google or if like pm me and i will send a recipe when i get back to my desk in mornin

marislm

Chicken tacos. Only three ingredients and are really good.
http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957?photo=350957

Also consider pepperocini chicken. It's three ingredients and turns out pretty good. I just made it yesterday and ate it with rice and cheese.
http://www.food.com/recipe/shredded-italian-chicken-379069

vvento

I've started experimenting myself with Crockpot recipes, since we just had a baby almost 2 months ago.

Keep in Mind I weigh everything and do weigh it differently then most.

for a Chiptole style Shredded Chicken:
495 grams or about 2-3 breasts Boneless & Skinless Chicken Breasts (When on sale, we stock up about 4-5 packages at about $1.69/lb)

1 Cup of your favorite Chile (I used one we got from Costco and just finished the rest it was almost a full cup

1 packet or about 40grams of any taco seasoning.

1/4 Cup Lime Juice

Set to Low for about 5-7 hours, depends on amount of chicken. (then just using a wooden spoon, I shredded the chicken in the pot)

Now for the weird part of weighing, Instead of guestimating how many servings that is, I weight a container (lets says 40grams of plastic container. then I would weigh all of the recipe in that container (this time it was 539g).

I would set MFP to say that I have 539 servings, so that 1 serving = 1g. then when I go to serve everyone or anytime after that, I just simply weigh out in grams how much I'm feeling of having (eg. 200g and set the servings to that 200 servings).

In this particular case 200 servings or 200g of this recipe would come out to 249calories and the MacroNutrients of the recipe would amount to 16.6 Carbs, 2.4 Fat, and 42.9 Protein based on MFP's calculations.

I feel it is the most accurate in keeping track of how much i'm eating w/o having to really worry about if I had a full serving or not.

-Follow me on MFP vvento88

lax75

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cecsav1

vvento wrote: »

I've started experimenting myself with Crockpot recipes, since we just had a baby almost 2 months ago.

Keep in Mind I weigh everything and do weigh it differently then most.

for a Chiptole style Shredded Chicken:
495 grams or about 2-3 breasts Boneless & Skinless Chicken Breasts (When on sale, we stock up about 4-5 packages at about $1.69/lb)

1 Cup of your favorite Chile (I used one we got from Costco and just finished the rest it was almost a full cup

1 packet or about 40grams of any taco seasoning.

1/4 Cup Lime Juice

Set to Low for about 5-7 hours, depends on amount of chicken. (then just using a wooden spoon, I shredded the chicken in the pot)

Now for the weird part of weighing, Instead of guestimating how many servings that is, I weight a container (lets says 40grams of plastic container. then I would weigh all of the recipe in that container (this time it was 539g).

I would set MFP to say that I have 539 servings, so that 1 serving = 1g. then when I go to serve everyone or anytime after that, I just simply weigh out in grams how much I'm feeling of having (eg. 200g and set the servings to that 200 servings).

In this particular case 200 servings or 200g of this recipe would come out to 249calories and the MacroNutrients of the recipe would amount to 16.6 Carbs, 2.4 Fat, and 42.9 Protein based on MFP's calculations.

I feel it is the most accurate in keeping track of how much i'm eating w/o having to really worry about if I had a full serving or not.

-Follow me on MFP vvento88

Love your method of measuring! Thanks for the tip!

(What is chile? Like Tabasco or salsa?)

JanetMMcC

vvento wrote: »

Now for the weird part of weighing, Instead of guestimating how many servings that is, I weight a container (lets says 40grams of plastic container. then I would weigh all of the recipe in that container (this time it was 539g).

What I've been doing is storing what I've made (it's usually stewlike, to one extent or another) in 1-quart containers (from yogurt and from chopped onions or Creole seasoning mix), working out from that how many cups I made, and then using that number as the number of servings.

jcsgirl86

I made these Crockpot Italian Sloppy Joes last week. I cooked the sausage and put everything together ahead of time and put it in the freezer. Then on meal day just put it in the crockpot and came back home to a yummy smelling house.

http://www.skinnytaste.com/2013/01/crock-pot-italian-sloppy-joe.html

RebeccaSlabaughThitaram

We use our crockpot to make shredded meats for future dishes. Usually boston butt or chicken leg quarters, we generically season them and then shred them and store for future dishes. Our goto dishes would be tacos, quesadillas, bbq sandwiches or just bbq meat, chicken salads or wraps... I love having baggies of precooked meat on hand!

MarziDeThrall

I love balsamic chicken... http://skinnyms.com/slow-cooker-balsamic-chicken/