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Bring your crockpot/slow cooker recipes



  • kes0156kes0156 Posts: 3Member Member Posts: 3Member Member
    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.
  • CattOfTheGarageCattOfTheGarage Posts: 2,749Member Member Posts: 2,749Member Member
    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.
  • mypeepmypeep Posts: 55Member, Premium Member Posts: 55Member, Premium Member
    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's so good over brown rice or whole wheat pasta. Or put the chicken in, add chicken broth and seasonsings of 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?
  • RoxieDawnRoxieDawn Posts: 15,518Member, Premium Member Posts: 15,518Member, Premium Member
  • evesmom2evesmom2 Posts: 233Member Member Posts: 233Member Member
    This is a really good thread. Thanks to all for the recipes that I'm going to be trying!
  • Ramb0Jo3Ramb0Jo3 Posts: 1Member Member Posts: 1Member Member
  • tyedyechick0930tyedyechick0930 Posts: 250Member Member Posts: 250Member Member
    Bump for later...almost crock pot season!!!! Yay!!!
  • BackwoodsDarlinBackwoodsDarlin Posts: 82Member Member Posts: 82Member Member
    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:
  • agbmom556agbmom556 Posts: 683Member Member Posts: 683Member Member
  • luvstheoceanluvstheocean Posts: 191Member Member Posts: 191Member Member
  • rinigirl76rinigirl76 Posts: 66Member Member Posts: 66Member Member
    Where can I buy the Crockpot liners? what section? I cant find them at Wal-Mart !! Help!
  • vegan4lyfe2012vegan4lyfe2012 Posts: 661Member Member Posts: 661Member Member
    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.
  • girlwithcurls2girlwithcurls2 Posts: 1,910Member Member Posts: 1,910Member Member
    Cooking Light has an entire book (more?) on using a crock pot. I swear by mine (book and crockpot).
  • just_Tomekjust_Tomek Posts: 8,005Member Member Posts: 8,005Member Member
    rinigirl76 wrote: »
    Where can I buy the Crockpot liners? what section? I cant find them at Wal-Mart !! Help!

    Waste of $$$
  • Lynzdee18Lynzdee18 Posts: 501Member Member Posts: 501Member Member
    crazyravr wrote: »
    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.
  • SnooozieSnooozie Posts: 2,724Member Member Posts: 2,724Member Member
    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 :smile:
  • chandramiller68chandramiller68 Posts: 188Member Member Posts: 188Member Member
    I make this chili often: <3

    Slow Cooker Quinoa Chicken Chili
    Serves: 8 servings

    •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)

    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.
  • chandramiller68chandramiller68 Posts: 188Member Member Posts: 188Member Member
    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.
  • NJJO1415NJJO1415 Posts: 1Member Member Posts: 1Member Member
    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..
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