Bring your crockpot/slow cooker recipes
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ok. so this is so not healthy, but for brunch on a special occasion it is freakin amazing.
Recipe here. http://www.recipesthatcrock.com/crock-pot-cinnamon-roll-french-toast/0 -
I can't wait to look at the CP recipes here!1
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Yes!! I can't wait either!! Just to make cp recipes period!! Lol
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Red potatoes quartered and spread across bottom, frozen french style green beans on top place seared italian sausages. Pour 16 ounces of water before covering. Cook for 6 hours on high. So delicious0
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Made those crock pot cheeseburgers a couple weeks ago. Everyone loved it! I served it on hamburger buns but you could just eat it straight.0
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Must check out. So good. http://www.ibreatheimhungry.com/2013/10/cuban-pot-roast-recipe-low-carb-gluten-free.html1
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I cooked a venison shoulder! Browned it on all sides, then took it out of the pan and fried sliced onions till soft, then added water and cooked for a couple of minutes. Put the onions in the bottom of the slow cooker (make sure there is enough water to cover the bottom) then sat the shoulder on top, sprinkled with salt and a dribble of soy sauce, put 2 rosemary sprigs on it and cooked on low for 6-7 hours. Made gravy by straining the juices and adding cornflour slurry, soy sauce and ketchup. It was delicious. Would also work for a lamb shoulder (my slow cooker is 6qt, if you have a smaller one try a half shoulder).
Scottish lentil soup - ham stock (cubes are fine), chopped onions, carrots, potatoes and red lentils. Quantities are up to you, probably at least 2 cups stock to every 1 cup lentils or it will be solid. It is a gentle flavour but should not be bland, if it is it needs more salt. Eat with fresh bread and butter. A real rib sticker, we sometimes have this as our whole dinner. Cook 4-5 hours on low so the lentils completely fall apart. It will thicken on standing, leftovers usually need watered down.1 -
happymiche wrote: »I do a lot of chicken in mine. You can put frozen chicken breasts in it, add a jar (or homemade if you prefer) pasta sauce, a bunch of chopped up veggies...it's so good over brown rice or whole wheat pasta. Or put the chicken in, add chicken broth and seasonsings of choice...you end up with really moist, juice chicken. I'm trying a chicken taco filling tomorrow in mine. Put frozen chicken breasts in, add a jar of salsa and seasonings of choice. Once it's done, you can shred it with 2 forks. Yum
All of these work well 8 hrs on low, or 2 hrs on high, and 4 or 5 on low. Enjoy!
What seasonings do you add to the taco recipe?
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This is a really good thread. Thanks to all for the recipes that I'm going to be trying!0
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pizza0
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Bump for later...almost crock pot season!!!! Yay!!!0
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My recipe is really simple, healthy and versatile... you can also use venison instead of chicken if you have it or pork if you wanted to use that as well
It just consists of the "meat", halved/quartered radishes, green onions, canned diced tomatoes w/green chilies, stock (chicken/beef/veggie, depending upon the kind of meat used) and some garlic, chili powder, cumin and black pepper, all to taste. You can pre cook/sauté the meat and add to it or if you are not concerned with really low carb, then you can coat the meat in flour and brown all sides then add to the crock pot so that it will thicken up a little...cook on high or low depending on when you need it finished... basically you want it to cook long enough that it turns the radishes more of like an opaque color, the same color a new potato would turn and just make sure your meat is cooked depending on if you pre cooked it or just seared it all sides. Versatility would come in if you wanted to add some additional vegetables as well... It's just the way I fix it gives my Mexican food craving a total fix!
I have fixed this same recipe with venison, chicken and pork and all of them are wonderful
And yes, I use radishes instead of new potatoes. Once a radish is boiled, it takes on the flavor of a new potato or whatever you're boiling it in and is much lower in carbs (which I need for my glucose levels). No one that I've ever served it to could tell the difference. Here is a photo for reference:
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Where can I buy the Crockpot liners? what section? I cant find them at Wal-Mart !! Help!0
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rinigirl76 wrote: »Where can I buy the Crockpot liners? what section? I cant find them at Wal-Mart !! Help!
They are in the same section as Zip-Lock storage bags and sandwich baggies, etc.
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Cooking Light has an entire book (more?) on using a crock pot. I swear by mine (book and crockpot).0
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rinigirl76 wrote: »Where can I buy the Crockpot liners? what section? I cant find them at Wal-Mart !! Help!
Waste of $$$
I agree. Just spray with Pam or other such cooking spray.1 -
so happy I found this thread.... thanks to everyone for sharing their recipes much appreciated.
a quick question for those already in the know.. I bought a small crockpot (2.5QT) because i'm only cooking for one and although the plan is to freeze a few leftovers, a lot of the recipes I have found online are made for bigger family size crock pots.. i'm assuming I can just halve the ingredients for most dishes, but if anyone has any experience or tips about using a smaller size CP would appreciate it 1 -
I make this chili often:
Slow Cooker Quinoa Chicken Chili
Serves: 8 servings
Ingredients
•1 (28 ounce) can of diced tomatoes
•1 (14 ounce) can diced tomatoes with green chilies
•1 (15 ounce) can of black beans, rinsed and drained
•1 (15 ounce) can of chili beans, rinsed and drained
•1 (15 ounce) can of corn, drained
•2 cups chicken broth
•2 large boneless skinless chicken breasts (use 3 if they're small)
•2 teaspoons garlic powder
•2 teaspoons onion powder
•2 teaspoons cumin
•½ teaspoon red pepper flakes
•2-3 teaspoons chili powder
•1 cup of quinoa, rinsed
•toppings of your choice (cheese, sour cream, avocados, and tortilla strips)
Instructions
1.Make sure you rinse the quinoa and then add everything into a 6 quart slow cooker.
2.Cook for 6-8 hours on low or 4-6 hours on high. If you're using frozen chicken you may have to cook it longer.
3.Remove chicken and shred it with two forks. Return to slow cooker.
4.Garnish with cheese, sour cream, avocados, and tortilla strips.
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I made this stew recently and it was delicious. I love experimenting with spices.
The recipe calls for 'berbere spice mix' and provides a recipe to make your own. In that recipe it calls for 'fenugreek seed (or powder)', which I could not find. I researched it and substituted curry power for it.
http://sweetpeasandsaffron.com/2016/02/slow-cooker-ethiopian-chicken-lentil-stew.html
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Teriyaki chicken
It's simple and fool proof..
Either chicken breast or thighs. (Boneless skinless)
Low sodium soy sauce
Brown sugar
Black pepper
Garlic either powder or fresh
Onion powder
Crushed pineapple
Amounts are completely to your individual taste.. Adjust cook time to the chicken you use. Dark meat I typically cook higher and longer..
Serve with whatever..0 -
hamncheese67 wrote: »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.
This sounds really yummy!0 -
Any Low sodium, or without the canned/packet soup? I need to cut sodium way down for me and my family.0
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BackwoodsDarlin wrote: »And yes, I use radishes instead of new potatoes. Once a radish is boiled, it takes on the flavor of a new potato or whatever you're boiling it in and is much lower in carbs
Excellent tip! I love roasted radishes but have never considered using them as a replacement for potatoes in a stew or pot roast. So great to learn a new trick!
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Naptownbabi wrote: »Any Low sodium, or without the canned/packet soup? I need to cut sodium way down for me and my family.
Amy's makes some organic, low sodium soups. They are generally in the "health" or "organic" section. Also an excellent low sodium canned chili1 -
KaciWood19 wrote: »cream cheese chicken:
1 package dry italian seasoning mix
1 package low fat cream cheese
1 package low sodium cream of chicken soup
I do about 3 boneless skinless breasts cut up into chunks
cook on low 8-10 hours, serve over rice
GREAT for a cold day.
Oh my goodness I need this in my life1 -
Love these0
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