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Bring your crockpot/slow cooker recipes

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  • aChuisle_moChroiaChuisle_moChroi Posts: 5,160Member Member Posts: 5,160Member Member
    mcfish618 wrote: »
    Whole turkeys are super cheap right now. Find a small bird and you can cook the whole thing in the crockpot or buy a frozen turkey breast if you only like white meat.
    http://www.foodnetwork.com/recipes/trisha-yearwood/slow-cooker-pulled-turkey.html

    Thanks for sharing this! I'm going to try it out tomorrow. I found this highly rated recipe for crock pot turkey and was planning to add a few things. I think I'll try the Trisha Yearwood recipe you shared with the addition of half a packet of onion soup mix to the seasoning (and reduce or eliminate the added salt).

    http://allrecipes.com/recipe/92528/slow-cooker-turkey-breast/
  • leeannek1leeannek1 Posts: 16Member Member Posts: 16Member Member
    These are great recipes! Thanks for sharing!
  • just_Tomekjust_Tomek Posts: 7,231Member Member Posts: 7,231Member Member
    Last night I made this Chicken Tikka Masala.

    1.5kg chicken breast cut into 2" chunks
    dice 1 large onion
    mince 4 cloves of garlic
    mince 2 inch fresh ginger
    1 500ml can tomato puree
    1/2 cups plain yogurt
    olive oil
    2 tbsp. Garam masala
    1 tsp. tumeric powder
    1 tbsp. cumin
    1/2 tbsp. paprika
    salt and pepper to taste
    3 tsp. cayenne pepper (depending on your heat preference)
    1/2 cup coconut cream

    Put everything, but the coconut cream, into the crock pot and mix it all up so that the chicken is coated.
    Cover and cook for 8 hours on low
    When done stir in the coconut cream and cook an additional 30 minutes on high to thicken up.
    Serve hot over jasmine or basmati.
  • beyondmywildestdreamsbeyondmywildestdreams Posts: 80Member Member Posts: 80Member Member
    Just what I am looking for!
  • ericareed7090ericareed7090 Posts: 1Member Member Posts: 1Member Member
    Salsa Chicken!

    So good & healthy from weight watchers.

    Chicken breast
    Can of cream of mushroom (or chicken) soup
    1 cup of salsa
    1 packet of taco seasoning

    Once the chicken has become tender you can pull it apart with a fork in the crockpot. Serve with tortilla chips, brown rice or quinoa!
  • daisygirl2017daisygirl2017 Posts: 107Member Member Posts: 107Member Member
    Chicken breasts
    Block of cream cheese
    Packet of taco seasoning
    place chicken in Crock-Pot mix seasonings & cream cheese and smear over chicken. Low for 8 hours. Shred & enjoy
  • i_am_toadiei_am_toadie Posts: 8Member Member Posts: 8Member Member
    Best. Thread. Ever.
  • eahreneeeahrenee Posts: 80Member Member Posts: 80Member Member
    SueSueDio wrote: »
    It is NOT a good idea to put frozen meat in the crock pot. The temperature rises too slowly to prevent bacteria from growing. Put in defrosted meat or partially cook the meat on the stove before putting in pot. This is especially true for chicken. It's unfortunate that the first comment here advises people to use raw chicken :/

    I've made a ton of crockpot recipes over the years using raw or frozen chicken, and we haven't got sick yet. Maybe we're just lucky, huh? :)

    I add frozen food to the crockpot all the time and have never been sick either.
  • stephanne13stephanne13 Posts: 192Member Member Posts: 192Member Member
    http://www.prevention.com/recipes/triple-layer-lasagna

    One of my old standby favorites.
    Always turns out great...never dry!
  • NikkiHann17NikkiHann17 Posts: 126Member Member Posts: 126Member Member
  • NikkiHann17NikkiHann17 Posts: 126Member Member Posts: 126Member Member
    dbecker70 wrote: »
    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

    I added green and red peppers and onions to it about halfway thru cooking. This way I had more vegetables.
  • Illy_MooncatIlly_Mooncat Posts: 159Member Member Posts: 159Member Member
    This thread is giving me life <3
  • karobineskarobines Posts: 13Member Member Posts: 13Member Member
    Crockpot Beeftips & Gravy
    (You can totally use the smaller Crockpot for this, and I like to double the recipe for the bigger one)

    1 Package stew meat
    1 Can French Onion Soup (Campbell's)
    1 Can Cream of Celery Soup

    Leave on low all day (I get home about 10 hours after I leave and it's still great), serve over rice or noodles.

    Easiest thing I've ever made and the absolute yummiest. You'd think the cream of celery soup would overpower it but you can't taste it at all.
  • AfuraAfura Posts: 2,092Member Member Posts: 2,092Member Member
    I've made this twice, once with rolled oats and ones with old fashioned, pretty tasty either way (I skipped the butter, halfed the sugar), though I'd like to try it with other fruits as well it seems like a good base (and she has other recipes).
    http://www.theyummylife.com/Slow_Cooker_Apple_Cinnamon_Oatmeal
  • quiargaquiarga Posts: 411Member Member Posts: 411Member Member
    Crockpot Beeftips & Gravy
    (You can totally use the smaller Crockpot for this, and I like to double the recipe for the bigger one)

    1 Package stew meat
    1 Can French Onion Soup (Campbell's)
    1 Can Cream of Celery Soup

    Leave on low all day (I get home about 10 hours after I leave and it's still great), serve over rice or noodles.

    Easiest thing I've ever made and the absolute yummiest. You'd think the cream of celery soup would overpower it but you can't taste it at all.

    I do something pretty similar for beef stroganoff. I just use an English or chuck roast, whatever was on sale (but stew meat works too) and a can of French onion soup in the crock pot on low all day. Shred with forks when ready. Mix in a can of cream of mushroom soup and about 1/3 cup of sour cream. Serve over or mix in with egg noodles.
  • cross2bearcross2bear Posts: 1,106Member Member Posts: 1,106Member Member
    karobines wrote: »
    Crockpot Beeftips & Gravy
    (You can totally use the smaller Crockpot for this, and I like to double the recipe for the bigger one)

    1 Package stew meat
    1 Can French Onion Soup (Campbell's)
    1 Can Cream of Celery Soup

    Leave on low all day (I get home about 10 hours after I leave and it's still great), serve over rice or noodles.

    Easiest thing I've ever made and the absolute yummiest. You'd think the cream of celery soup would overpower it but you can't taste it at all.

    And the way I make this is to use round steak - however much you need to feed your family. then add a "cream of" soup - mushroom, asparagus, celery - doesnt matter - plus the packet of onion soup mix. Fabulous easy meal even good for company. Great gravy!
  • TeaBeaTeaBea Posts: 14,062Member Member Posts: 14,062Member Member
    crazyravr wrote: »
    It is NOT a good idea to put frozen meat in the crock pot. The temperature rises too slowly to prevent bacteria from growing. Put in defrosted meat or partially cook the meat on the stove before putting in pot. This is especially true for chicken. It's unfortunate that the first comment here advises people to use raw chicken :/

    False.

    I think this depends.........

    Old crock pots have a lower temperature than new ones do. Newer crock pots are safer for frozen food.
  • TeaBeaTeaBea Posts: 14,062Member Member Posts: 14,062Member Member
    agbmom556 wrote: »
    I found a good price on beets this past week. I cook them in my crock pot and use them as a salad during the week.

    Take 2 bunches of beets (I use regular and golden beets)
    scrub them. If they have the stems attached cut those off. (I leave about 2 inches of stems on the beets. If you cut them too short the beets liquid will drain out.)

    Dry the whole beets and rub vegetable oil, and coarse salt on top.

    put 2 layers of foil in crock pot. (enough to cover on all sides and fold over)
    add beets and fold the top of the foil.

    cook 4 hours high.

    let cool
    put on gloves and peel off skin then slice the beets and add a couple of tablespoons of balsamic vinegar.
    Done

    *do not throw away the tops of the beets. wash them well, and chop them up. Saute with a little garlic and olive oil.
    Enjoy.


    Thank you,

    I love beets!
    edited February 2017
  • bigislandgrrlbigislandgrrl Posts: 196Member Member Posts: 196Member Member
    Im a big fan of Pork Arm roast (also known as pork butt) in the crock pot. Salt and pepper thoroughly, cook at least 8 hours on low. No need to add any liquid. If we are making tacos Ill add a can of hatch green chilis when I start cooking, shred and serve on corn tortillas with salsa, avocado slices and cilantro. If we're doing Hawaiian Kahlua pork I will add 3 tablespoons or so of hickory flavored liquid smoke when I start cooking. This is served over rice.
  • MlleKellyMlleKelly Posts: 346Member Member Posts: 346Member Member
    BudgetBytes.com white chicken chili....omg.

    My house smells so good right now. Except I make mine with the Morning Star vegetarian chicken substitute and add some more beans...
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