What is in your crock pot/slow cooker?

earlnabby
earlnabby Posts: 8,171 Member
in Recipes
Today it is Pepper Steak:

24.0 oz(s), Beef - Round, top, lean only, prime, raw
1.0 clove garlic
1 tsp. Better than Bouillon, beef flavor
0.5 tsp(s), Crushed Red Chili Pepper Flakes
1.0 Green Bell Pepper, cut into slices or chunks
1.0 Red Bell Pepper, cut into slices or chunks
1.0 large Yellow Onion, diced
1.0 container (1 4/5 cups ea.), Diced Tomatoes (including liquid)
3.0 tbsp(s), Lite Soy Sauce
1.0 tbsp(s), Cornstarch

Cut beef into bite size pieces. Place in crock pot. Top with cut vegetables and all remaining ingredients except cornstarch. Cook 6-8 hours on low. Before serving, mix cornstarch with a couple tablespoons of the juices and mix in to thicken. Serve with brown rice

Makes 4 servings. MFP values (not including rice): 344 calories, 17 g carbs, 11 g fat, 42 g protein, 4 g fiber
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Replies

  • heidispideymfp
    heidispideymfp Posts: 179 Member
    Mine will have lamb shanks in on Thursday
  • sofaking6
    sofaking6 Posts: 4,589 Member
    Yesterday it was frozen chicken thighs -

    1 can of cream of celery soup
    lots of minced garlic
    1/2 onion grated
    1/2 onion whole (peeled)
    lots of paprika

    Then I just pulled out the thighs and dumped the sauce, they'll be for dinner salads all week.
  • DianeinFL
    DianeinFL Posts: 20 Member
    I just made 3 pounds of vidalia onions, 1/4 cup or so melted country crock and salt. Low overnight. Easiest carmelized onions ever!
  • farfromthetree
    farfromthetree Posts: 982 Member
    I just made this last night for breakfasts this week:
    http://www.myfitnesspal.com/topics/show/1378480-slow-cooker-steel-cut-oatmeal
  • ajax041813
    ajax041813 Posts: 136 Member
    I just poured out lamb & beef broth that simmered in it for 48 hrs. Smelled amazing. Love making bone broth in it and love drinking it! Good thing I have two crocks cuz I think I'm gonna have to have stock going close to all the time soon!
  • fastfoodietofitcutie
    fastfoodietofitcutie Posts: 523 Member
    I'm making enchilada meatballs later in the week. We'll see how they turn out. Found this on Pinterest.
    http://pepperscraps.com/2013/09/enchilada-meatballs-in-the-crock-pot/
  • Luckyfish72
    Luckyfish72 Posts: 19 Member
    Mexican beef for spinach wraps. A little sweet, a lot spicy. A pulled beef version like BBQ, but the flavors taste yummy!
  • Swiftlet66
    Swiftlet66 Posts: 729 Member
    Chicken and brown rice soup. :D
    Tomorrow, it's gonna be chicken and daikon radish soup.
    Next week, it's going to be a veggie, bean, and liver stew. ;D :D
  • princessofredrock
    princessofredrock Posts: 382 Member
    Pork tenderloin seasoned with pixie dust started at 11 am.

    Then added Famous Daves sweet and Zesty BBQ sauce and about a 1/2 lb of sweet red, yellow and orange peppers at 4 pm.

    Now waiting for the sauce to thicken and the eating to begin! ; )
  • earlnabby
    earlnabby Posts: 8,171 Member
    Pork tenderloin seasoned with pixie dust started at 11 am.

    Then added Famous Daves sweet and Zesty BBQ sauce and about a 1/2 lb of sweet red, yellow and orange peppers at 4 pm.

    Now waiting for the sauce to thicken and the eating to begin! ; )

    What is pixie dust?
  • mockchoc
    mockchoc Posts: 6,573 Member
    Husband cooked a beef curry in ours.
  • ValGogo
    ValGogo Posts: 2,168 Member
    Something stinky. What is it with quinoa? It's funky.
  • princessofredrock
    princessofredrock Posts: 382 Member
    I sent you a message but for those here!

    It's a Dennymikes seasoning I got at the whole foods store!

    Tasty on just about anything! I am into Faeries lol so I tried it and it is really great seasoning!

    :wink:
  • chadya07
    chadya07 Posts: 627 Member
    honestly, tent stakes, a screwdriver, refridgerator magnets, and random other items... its on top of the fridge.
  • slouw10
    slouw10 Posts: 82 Member
    Chicken curry - looking forward to dinner!!!!!
  • earlnabby
    earlnabby Posts: 8,171 Member
    Any recipes would be appreciated too!
  • Justamom410
    Justamom410 Posts: 90 Member
    I like making Chicken Salsa.

    It's just chicken breasts and a jar of salsa...cooked for 4-6 hours or until the chicken tears easily. I serve over Jasmine rice.
  • ChellD4945
    ChellD4945 Posts: 8 Member
    Great ideas. Absolutely going to try these.
  • Monkey_Business
    Monkey_Business Posts: 1,800 Member
    Slow-Cooker Stout & Chicken Stew (Eating Well Recipe)

    We have used many different Beers and not just Guinness. As long as it is a stout and dark will work very well



    Makes: 8 servings, about 1 1/3 cups each

    Active Time: 45 minutes

    Total Time: Slow-cooker time: 4-8 hours


    Nutrition Profile

    Low calorie | Low saturated fat | Low cholesterol | High potassium | Heart healthy | Healthy weight | Diabetes appropriate |


    Ingredients
    6 tablespoons plus 1/2 cup all-purpose flour, divided
    1 teaspoon salt, divided, plus more to taste
    1/2 teaspoon freshly ground pepper, plus more to taste
    2 1/2 pounds boneless, skinless chicken thighs, trimmed
    4 teaspoons extra-virgin olive oil, divided
    3 pieces bacon, chopped
    1 2/3 cups Guinness beer or other stout (14-ounce can)
    1 pound whole baby carrots or large carrots cut into 1-inch pieces
    1 8-ounce package cremini or button mushrooms, halved if large
    2 cups chopped onion
    4 cloves garlic, minced
    1 1/2 teaspoons dried thyme
    1 cup reduced-sodium chicken broth
    2 cups frozen baby peas, thawed


    Preparation
    1.Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
    2.Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
    3.Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
    4.Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
    5.Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

    Tips & Notes
    Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker

    Nutrition

    Per serving: 366 calories; 13 g fat (3 g sat, 6 g mono); 88 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 566 mg sodium; 650 mg potassium.

    Nutrition Bonus: Vitamin A (200% daily value), Folate & Zinc (23% dv), Vitamin C (22% dv), Potassium (19% dv), Iron (17% dv)

    Carbohydrate Servings: 1 1/2

    Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat
  • MissHolidayGolightly
    MissHolidayGolightly Posts: 857 Member
    honestly, tent stakes, a screwdriver, refridgerator magnets, and random other items... its on top of the fridge.

    Pretty much the same here. My crockpot meals always turn out bland. I got tired of ruining good ingredients. I do use it to keep soups and stews heated though.
  • BlueBombers
    BlueBombers Posts: 4,064 Member
    Nothing at the moment
  • MMarvelous
    MMarvelous Posts: 1,067 Member
    honestly, tent stakes, a screwdriver, refridgerator magnets, and random other items... its on top of the fridge.

    LOL LOVE IT! :laugh:

    Pork Chops with Salsa Verde and Cumin
  • lessbounce
    lessbounce Posts: 250 Member
    Been pigs cheeks with carrots, onions and seasoning. Very cheap and very nice - I'm a happy omnivore since I use as much of the animal as possible. (It's also very cheap and freezes well - I don't need to any more but can never quite break the habit .)
  • mimismommy11
    mimismommy11 Posts: 80 Member
    honestly, tent stakes, a screwdriver, refridgerator magnets, and random other items... its on top of the fridge.

    Pretty much the same here. My crockpot meals always turn out bland. I got tired of ruining good ingredients. I do use it to keep soups and stews heated though.

    I have the same problem. I think I'm just gone too long and stuff gets overcooked. I pretty much use mine for roast, soups, and salsa.
  • kaseyr1505
    kaseyr1505 Posts: 624 Member
    Tomorrow, I'm making pulled pork.

    Pork rub: Chili powder, paprika, onion powder, garlic powder, salt, pepper, cayenne, red pepper flakes and a bit of cumin

    Sauce:
    1oz Jack Daniel's Honey Whiskey
    2 tbsp tomato paste
    1 c. ketchup
    1/4 c lemon juice
    1/4c brown sugar
    2 tbsp apple cider vinegar
    1 tbsp mustard
    1 tbsp Worcestershire sauce

    an onion, sliced and 3 smashed cloves of garlic.

    Rub the spice blend all over your pork, then put the pork on the bed of onions, top it with the cloves of garlic. Mix the sauce ingredients together, and let them simmer for 20ish minutes, then pour over the pork and cook on low for 4-6 hours. Shred the pork, then add the shredded pork to the sauce/onion/garlic and serve.

    The pork is a lot better if you sear it before putting it in the crock pot.
  • jackson7478
    jackson7478 Posts: 700 Member
    Garden salsa. I have an overabundance of tomatoes from the garden. So making salsa.

    3 lbs tomatoes, chopped
    1 - 6 oz. can tomato paste
    2 1/2 C. chopped onion
    1-2 cloves garlic, minced
    2 bell peppers, seeded & chopped
    1 - 3 jalapenos, seeded & chopped, (depends on heat that you want)
    3 banana peppers, chopped
    1 1/2 tsp dried parsley
    1 tsp. oregano
    1/2 tsp dried basil
    1/2 tsp ground cumin
    1/2 tsp chili powder
    1 tsp salt
    1/2 tsp pepper
    1-2 tsp hot pepper sauce
    1 tsp cilantro

    Combine all and mix well. Cook for 2 - 4 hours. If you don't want it too chunky, pulse mixture in a food processor or blender until desired consistency. Makes about 5 1/2 cups. Can be frozen up to a year in freezer containers.
  • blukitten
    blukitten Posts: 922 Member
    Pinto Beans with a Ham Bone for tonight! Yumm one of my favs!!



    Fill Crock pot half to under half with beans, throw in ham bone leftover from full ham either from a holiday or from a ham dinner/lunches/meals, fill to top of crockpot with water, salt to taste or salt sub if desired after 8 hours or after beans are soft. Very simple-- my fav
  • maroonmango211
    maroonmango211 Posts: 908 Member
    Finishing up a batch of vanilla yogurt just has to cool a bit longer. During summer I'm finding it hard to fit in the time for it since we're so often using it for meals to keep the house cool!
  • ASH2038602
    ASH2038602 Posts: 215 Member
    Nothing at the moment, but one of the favorites in my house is chicken cooked down, and then shredded with bell peppers, onion, lime, and cilantro for tacos. I also make "refried" beans, because I dont like the canned stuff.
  • alfiedn
    alfiedn Posts: 425 Member
    Finishing up a batch of vanilla yogurt just has to cool a bit longer. During summer I'm finding it hard to fit in the time for it since we're so often using it for meals to keep the house cool!

    How do you do your yogurt in the slow cooker? Definitely want to start making my own yogurt, but I also don't want to buy any new kitchen equipment! :)

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