Crock pot ideas for the fire station

azfire5

I work at a busy Station and we like to just get something fast all the time. Would like to throw something together in the morning and have a Bueno dinner. Ideas from you peeps would be appreciated

jessicalott35

I like to get some boneless pork chops and wrap them in tin foil (you can also use boneless ribs), put a little water in the bottom of your crockpot and slow cook them all day. At the end of the day remove the foil with the meat from the crockpot, pour out your water, and place just your meat back in the crockpot. Get a fork and shred the meat and mix with whatever BBQ sauce you like. Tastes just like pulled pork BBQ. Dinner is done, just grab a loaf of buns and some chips to go with and your all set. Takes literally no time at all involved.

chelharding

I made this low calorie chili last night in a crockpot with a few moderations. It was really good and my husband loved it too:) http://allrecipes.com/recipe/82768/lauras-quick-slow-cooker-turkey-chili/

ValerieMartini2Olives

Look up Hillbilly Pot Roast. The best roast ever!

Nikion901

Slow Cooker Mongolian Beef
Serves 4-6

Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish

Instructions:
Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.
Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.
Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Nikion901

Slow Cooker Italian Style Pot Roast
Recipe from Ciao Italia Family Classics
Serves 6
Prep Time: 40 Minutes
Cook Time: 4 to 5 hours depending on make of slow cooker

2 1/2 teaspoons salt
1-teaspoon coarse black pepper
2 teaspoons dried oregano
2 1/2 pounds boneless chuck roast
2 tablespoons olive oil
1 medium onion, coarsely chopped
1 large carrot, coarsely chopped
2 cloves garlic minced
1 cup dry red wine
3 cups diced Backyard Farms tomatoes on the vine
1 sprig fresh rosemary
2 sprigs fresh basil
2 sprigs fresh flat leaf parsley

Mix the salt, pepper and oregano together and rub all over the roast. Set aside.
Heat the oil in a large skillet and brown the roast well on all sides. This is a really important step because it locks in juices and flavor.
Transfer roast to the slow cooker or heavy-duty oven roaster. In the same skillet used to brown the roast, cook the onion, carrot and garlic until the mixture is soft, then add them to the slow cooker or oven roaster,
Combine the wine and tomatoes in a bowl and add to the slow cooker or oven roaster.
Tie the rosemary basil and parsley together with kitchen string and add to the slow cooker or roaster. Mix the ingredients well, Cover and cook in slow cooker for 4-5 hours on high or 6 to 8 hours on low. For the oven roaster, cover with heavy-duty foil and cook 3 to 4 hours or until fork tender.
When cooked, transfer the meat to a cutting board; cover and allow to sit for 20 minutes. Cut into slices and return the meat to the slow cooker or oven roaster just to reheat. Serve hot with some of the sauce.

Honest_Angie

These are my husband's favorite that I make for him. Each serving is under 650 calories, including sides.

Beef and Rice (or noodles):

2 lbs beef stew meat
2 cans cream of mushroom soup
2 packets dried onion soup mix

Add everything to crock pot, stir it around a little, and leave it on high for a few hours. Stir one more time and put on low for a couple more hours. Serve with white rice or egg noodles.

Serves 8.


Meatballs and Penne Pasta:

1 bag frozen meatballs
1 package Hormel sliced pepperoni
1 jar pasta sauce (I use Prego traditional because Ragu tastes like Spaghetti O's)
2 cups shredded Italian cheese
1 box penne pasta

Cook pasta according to package instructions. Add everything to crock-pot, stir, leave on high for three hours, or until hot and cheese is melted. Serve with salad or garlic bread. (If meatballs are frozen, you may want to pop them in the microwave for a couple minutes.)

Serves 10.

Pulled Pork:

2 lbs pork shoulder butt (leave fat on)
1 bottle BBQ sauce (I use Sweet Baby Ray's Hickory and Brown Sugar)

Put both items in crock pot, leave on high for six hours. Shred with fork or bear claws. (Save yourself some time and trouble and buy some bear claws on Amazon. They're seriously amazing!) Serve with your choice of sides (possibilities are endless). I use King's Hawaiian buns or dinner rolls.

Serves 8.



**You may have to adjust servings sizes to accommodate your entire crew.

Nikion901

Slow Chicken & Lentil Stew by Chef Michael Smith
This classic stew relies on two kitchen basics: the earthy flavour of lentils and the ease of your slow cooker. Just pile all the ingredients into the works and walk away for the day. When you return you’ll be rewarded with a delicious hearty meal!
Prep Time: 5 Minutes Total time: 6 Hours 5 Minutes Servings: 4-6
Ingredients
1 roasting chicken cut into 10 pieces, (2 wings, 2 drumsticks, 2 thighs and 4 breast halves)
or a large package of any chickenparts
2 carrots, chopped
2 onions, chopped
2 stalks of celery, chopped
1 sweet potato, peeled and chopped or 2 baking potatoes
4 cloves of garlic, minced
A handful of freshly chopped mushrooms
1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy
5 cups (1.25 L) of water
1 teaspoon (5 mL) of salt
½ teaspoon (2 mL) of freshly ground pepper
1 – 2 bay leaves
1 teaspoon (5 mL) rosemary or thyme, freshly chopped
1 cup (250 mL) of frozen peas
1 cup (250 mL) of frozen corn
Directions
1. Toss the chicken pieces into your slow cooker. Top with all the veggies and lentils. Season the works with the salt, pepper, and bay leaves. Pour in the water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook eight hours on low. Rest, relax, live your life.
2. Just before serving, stir in the peas, corn and freshly chopped herbs. Ladle into bowls alongside a fresh biscuit or two, serve and share!
3.
Kitchen Tip:
Feel free to try other vegetables in this stew – any root vegetable can be added. A wide variety of herbs will also taste good: thyme, rosemary, oregano, marjoram, basil, tarragon, and even spices like curry all work well.
© Chef Michael Smith

Nikion901

Slow Cooker Chicken Fajitas

SERVES 10

Ingredients:
- 1 Red Bell Pepper / sliced
- 1 Yellow Bell Pepper / sliced
- 1 Green Bell Pepper / sliced
- 1 Yellow Onion / sliced
- 2 lbs Boneless Skinless Chicken Breasts / cut in half
- 2 Tbsp. Taco Seasoning*
- 4 Cloves Garlic / diced
- 1 Lime
- 1 10 oz Can Diced Tomatoes With Green Chiles / drained

For serving: (optional)
Flour Tortillas
Cheese
Sour Cream
Guacamole

*To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix)
- 1 Tbsp. Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1/3 tsp Oregano
- 1/2 tsp Paprika
- 1 1/2 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Corn Starch

Add half of the sliced peppers and onions to your slow cooker. Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime.

Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).

Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.

If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!

Nikion901

Slow-Cooker Italian Meatball Soup
recipe from Betty Crocker
Prep Time 10 min, Total Time 8 hr 10 min, Servings 5
Ingredients
1 bag (16 oz) frozen cooked Italian meatballs, thawed
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
1 cup water
1 can (14.5 oz) diced tomatoeswith basil, garlic and oregano, undrained
1 can (19 oz) Progresso™ cannellini beans, drained
1/3 cup shredded Parmesan cheese

Directions
1. In 3- to 4-quart slow cooker, mix all ingredients except cheese.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Garnish individual servings with cheese.
©2015 ®/TM General Mills All Rights Reserved

jmh517

I found this recipe a year or so ago and it's become a fast favorite.

Thai Peanut Chicken

Ingredients
8 skinless chicken thighs
Fresh ground black pepper
3/4 cup mild salsa
1/3 cup smooth peanut butter
2 tbsp lime juice
1 tbsp reduced-sodium soy sauce or fish sauce
2 tsp grated fresh ginger
1/4 cup chopped fresh cilantro
Lime wedges


Directions
Season chicken with fresh ground black pepper and place in slow cooker.
In a medium bowl, combine remaining ingredients except cilantro.
Pour over chicken. Cover and cook on low for 8 hours.
Using a slotted spoon, remove chicken and place on serving platter. Pour sauce over chicken.
Garnish with cilantro and lime wedges.

JanetMMcC

Check out Slow Cooker Revolution. Most of their recipes need a bit of additional prep, but for quite a few it's just a matter of 'waving veggies for 5 minutes or so with some soy sauce or tomato paste and garlic.

I save prep time by buying tubs of pre-chopped onion/celery/bell pepper mix and pre-sliced mushrooms (though those are generally so big that I'll run a knife through the shrooms in the shipping container, about 5 times each direction).