Bring your crockpot/slow cooker recipes

2youngatheart · January 2012

Bumping...too good to miss

jconnon · January 2012

Tag for later, love using my crock pot. I mostly use it for cooking off chicken breast for my salads and crockpot oatmeal.

chyloet · January 2012

Skinnytaste.com search "slow cooker" ... the barbacoa beef is delish ... Just like Chipotle!

My own personal fav ... 4 boneless skinless chicken breasts (seasoned w salt, pepper and garlic powder)
1 can (28oz I think, the big can) Las Palmas green enchilada salsa
in the slow cooker on low all day
shred (seriously, it falls apart on its own) and serve over rice w corn tortillas (or not)
Use leftovers for quesadillas, tacos, enchiladas, salad, whatever ...
super easy and a family favorite in my house

amfaery · January 2012

my easiest one when short on time

pound of frozen chicken
jar of balck bean and corn salsa

throw in int he mornign let cook on low all day at work service over rice or make tacos

LifeOnMars_ · January 2012

Bump

Alacey88 · January 2012

BUMP! I love my crockpot!!

Me too!

alsilecchia · January 2012

bump .. luv'n these ideas

amandarose16 · January 2012

Fiesta Chicken

4 chicken breast
1 can of black beans
1 can of pinto beans
1 can of corn
1 jar of salsa

Place chicken breast in crockpot & add all of the ingredients on top. Slightly mix around. Cook on low for 8 hrs. Great by itself or as tacos and burritos.

Lemon Garlic Chicken Crock Pot Recipe

- 8 boneless skinless chicken breasts
- 10 garlic cloves, finely chopped or minced
- 2 yellow onions, chopped
- 2 cups fat free, low sodium chicken broth
- 1/4 cup lemon pepper seasoning
- 4 tbsp paprika
- 2 tbsp fresh parsley, finely chopped
- 1 tablespoon kosher salt
- 1 tsp lemon zest

Directions:
Rinse the chicken and pat dry. Mix together the lemon pepper seasoning, paprika and salt. Coat the chicken with the spice mixture. Place the coated chicken in the crock pot and cover with the fat free chicken broth, garlic cloves, parsley and onions and lemon zest. Cook on low heat for about 3-4 hours (or until done).

Entire recipe makes 8 servings
Serving size is 1 breast, with approx 4 tbsp of sauce

Crock Pot Chicken Parmesan Recipe
Ingredients:
2 tsp. olive oil
4 skinless, boneless chicken breasts (about 3 oz.) each
1 1/4 cups crushed tomatoes
2 large cloves garlic, crushed
1 tsp. Sugar
Pinch of celery seeds
2 tbs. dry red wine
1/2 cup shredded mozzarella cheese
2 tbs. grated Parmesan cheese
*Optional: serve on top of some 0 Calorie Miracle Noodles to really bulk up the dish without added extra calories or Points

Directions:
Heat the oil in a non-stick skillet over med.-high heat. Add the chicken and saute, stirring occasionally, until lightly browned, about 10 min. Combine the chicken and next 5 ingredients in the crock pot. Cover and cook on LOW until the chicken is cooked through and a meat thermometers registers 170 degrees – approximately 6-8 hrs. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don’t stir. Cook until the cheeses are melted, about 15 min.

Serves 4

I have so many more but these are all good starters. Check out this website, http://www.laaloosh.com it has great recipes for the crockpot as well as low calorie recipes.

mommacitab · January 2012

bump

mccauleypl · January 2012

Pork loin and beans:

Empty 2 cans of great northern beans or cannellini beans into a crock pot and add ½ cup of your favorite bbq sauce and add one chopped onion, cumin and cayenne to taste. Take a 2 pound pork loin and season with cumin and cayenne and coat with bbq sauce. Then press shake and bake onto pork loin. Cook in crock pot for 6 to 8 hours on low. To crisp pork you can remove and place in the over under the broiler for 15 minutes if you like.

mpena1980 · January 2012

saving this for later to look through all the recipes. i love using the crockpot!

jakki_brown · January 2012

I like to make a veggie soup in mine!

1lb extra lean ground beef
2 cans of diced potatoes
2 cans of diced or whole tomatoes
1 can of tomato paste
1/4 a bag of frozen corn
1/4 a bag of frozen green beans
1 bag of frozen mixed veggies
Salt
Chili Powder

I use a lot of Chili Powder and I salt generously (I would prefer to drink a lot of water than eat bland food!). You can really use whatever veggies you want in this recipe these just happen to be what is normally in my freezer (steamer bags). The only thing you have to do is cook the beef before hand. I like to cook mine all day on low. I have noticed that if you don't salt it enough while it is cooking it won't taste right.

I also like to make chicken & dumplings in my crockpot. Throw some Chicken breast, Cream of mushroom (consdensed) (optional), cream of chicken (condensed), garlic, salt, and Chicken broth (to thin) in a crockpot and cook for 8 hours on low. Add a can of biscuts to the mix an hour before. Be sure to cut them up in small peices as they tend to clump and they get bigger!

The easiest one is BBQ Chicken w/ Pineapple. Just put the three ingredients in and add some hot sauce if you'd like. We eat this on buns and then use the leftovers to make BBQ chicken pizza w/ Great Value pizza dough mix.

Sorry for not having measurements, but I've learned that it's easier to use you own judgement when it comes to consistency. Some people like things thick and some like them thin. Also, seasoning is always to taste. I love salt and chili powder, so you may not like how much of those two I would put in!

RNmomto4 · January 2012

Yum! can't wait to try some of these

lhaas24 · January 2012

I just started using a slow cooker and am loving it.... these are great recipes!

gettinthere · January 2012

I just put pork and beans in my crockpot this morning, new recipe I found

1 cup navy beans (soaked in cold water over night)

In the morning drain the beans and boil them in 2 cups of water for 1/2 hour while you are getting ready for work
then toss them into crockpot with the remaining water they were boiling in and add remaining ingredients

2 tbsp of soya sauce (mix in 1 tbsp of cornstarch before tossing it into crockpot)
2 tbsp of ketchup
2 tbsp of mustard
1 tbsp of molasses
1 finely chopped onion
1 finely chopped carrot
2 chopped garlic cloves

Top off with a pork tenderloin seasoned with salt and pepper
Set on low for 8 hours

ScarletFyre · January 2012

bump

katt0628 · January 2012

wow these all sound yummy

BeUnique1207 · January 2012

Bump

geecee77 · January 2012

Bump bump bump!!! I lovethis - so glad I fiound it, will have to dust off my slo cooker now

THANK YOU ALL !!!!!!

hamncheese67 · January 2012

Made this one yesterday, adapted from the original (non-slow cooker) recipe from no recipes.com (norecipes.com/blog/2010/02/08/japanese-curry-rice-recipe-video/). This is one of the all-time Japanese and Japanese-American comfort foods.

Japanese style chicken curry (makes 6-8 servings)

2 Sweet Onions
4 Carrots
4 Small Yellow Potatoes
1 Apple
2 lb Chicken Breast
4 Cups Water
1 Tsp Garam Masala
1 Tbsp Coarse Sea Salt
1 Cup Frozen Peas
+ Curry Roux (see below)

Thinly slice onions, cut carrots and potatoes into chunks, and put the veggies in the slow cooker. Core and peel apple and finely grate into the cooker. Place chicken breasts on top, and season with salt and garam masala (or you can substitute curry powder). Pour in the water, and cook on low for 6 hours

Just before the 6 hours is up, make the Roux

Curry Roux:

1/4 cup butter
1/4 cup flour
2 Tbsp Garam Masala (or Curry Powder)
3 Tbsp Tonkatsu Sauce (or Worchestire Sauce)
2 Tbsp Ketchup

Over medium low heat melt butter and stir in flour to make Roux. When smooth, add Garam Masala and let toast for 10 minutes. Remove from heat and stir in the sauce and ketchup.

Take chicken out and shred using two forks and return. Take a cup of the liquid from the slow cooker and mix into the roux and then pour back into the slow cooker. Add the peas and let it cook for another hour.

Serve over rice or noodles.

traceybett · January 2012

Buying ingredients and trying this tonight! THANKS

BUMP

Slow Cooker Mexican Chicken

Number of Servings: 6

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 157.2
Total Fat: 3.3 g
Cholesterol: 63.4 mg
Sodium: 654.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 0.9 g
Protein: 24.3 g

This is one of my family's favorites!! I add a bag of frozen corn, some garlic powder, and a can of black beans :-) Served on corn tortillas...Yummy! AND SO EASY!

ChangeIsADecision · January 2012

Pork tacos

Pork Shoulder
1 can of diced tomatoes
1 can diced salsa tomatoes (with jalapeno and onion mixed in)
3/4 Chicken stock
Whatever taco seasonings you want.... salt, pepper....

Cook on low for 10 hours.... shred pork and add to soft tortilla - top with your favorite toppings! YUMMMMMMM-O!!!

skinnyme47 · January 2012

bump

natalie412 · January 2012

bump

vjrose · January 2012

Yummy, going to the gym a couple of days a week and figured crock pot cooking lets the family eat on time, yay. Awesome recipes guys and gals, keep me busy for a month.

tiedye · January 2012

I just made the "refried beans without the refry" from allrecipes.com

Ingredients:
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Directions:
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

**I didn't add any salt at all. I used a chicken bullion cube instead (just tossed it in the pot). I also added a whole tsp of cumin, and other reviewers added some chili powder too. I used a can of chopped green chilies instead of a jalapeño because that's what i had. I did half black half pinto beans and it honestly came out FANTASTIC. It would have been good with a bay leaf while simmering.

Very flexible recipe, makes enough to have now plus freeze for later, low in calories (allrecipes says 15 servings are 139 calories each, but when I added it to MFP it was only ~90 calories for 10 servings...so IDK who to believe but either way it's healthy low cal. With rice, it makes a full protein.