Bring your crockpot/slow cooker recipes



  • TexasNurseMom78
    TexasNurseMom78 Posts: 897 Member
    Crockpot Buffalo Chicken
    4 - 6 individual boneless, skinless chicken breasts
    1 jar of Buffalo Wing Sauce (or make your own), divided in half
    1/2 pack of dry ranch dressing mix (e.g., Hidden Valley)
    2T butter (I don't use this, but some people prefer it)

    Mix dry ranch dressing mix and 1/2 jar of buffalo wing sauce
    Spray inside of crockpot with Pam or something like that
    Put in chicken breasts
    Cover with sauce (if you want to use butter, throw it in there too)
    Cover and cook on low for 6 hours

    Made this last night. So delicious!
    When it's done, you can add more sauce to your taste, shred it and put it on buns (thins or other) or do like I do and shred it an put it on top of a salad.
  • MFPfriend
    MFPfriend Posts: 1,121 Member
    To all you people posting recipes, you are my hero!! :D
  • rentrikin
    rentrikin Posts: 104 Member
    Bump. Yum
  • kp_88
    kp_88 Posts: 53 Member
    Bump! I love trying new crock pot recipes!!
  • fragilegift
    fragilegift Posts: 347 Member
    Moroccan Chicken and Chick pea soup
    Serves 4 - 6

    recipe book version (my adaptation in brackets)

    400g chicken breast (3 thighs)
    1 onion - sliced
    1 large carrot (2 carrots) - diced
    (handful diced celery)

    1ts ground cumin
    1ts ground coriander
    .5 ts turmeric
    .5 ts chili flakes (1 good ts crushed chili from a jar)
    1 cinnamon stick (a few shakes of cinnamon)

    2 x 400gms crushed tomatoes
    3 cups chicken stock ('enough' water)
    2x300gm cans chick peas (1 cup dried chick peas)
    1ts paprika (forgot it..oops)
    zest and juice of 1 lemon (passed on that too..mostly coz I forgot)
    .5 - 1ts salt (finger tips worth)

    (put dried peas in crock)

    Brown chicken and put in crock.

    Add veges to the pan and cook til the onion browns a bit. Stir in the second group of ingredients. Put all this in the crock.

    Add [canned chick peas] tomatoes and stock/water.

    Cook on low for 3-4 hours (High for 2 hours, Low until you want to eat)

    Shred chicken, return to crock. (add salt now)

    Discard cinnamon stick (didn't have to :P)

    serve with a dollop of sour cream and bread (plain yogurt and nothing.)
  • FitasBarbie
    FitasBarbie Posts: 141 Member
  • 4thehardman
    4thehardman Posts: 746 Member
    We have a lot of the 'cooking light' cookbooks and they have some great crock pot /slow cooker recipies. My advice is to invest in a fat seperator so that you can take off the fat from the stock that is left by using cheaper cuts of meet.
  • lucyrose_
    lucyrose_ Posts: 55 Member
  • imustbegood
    imustbegood Posts: 232 Member

    Some yum recipes here guys - thanks - will be trying some of these over the next few weeks ;)
  • kwilson527
    kwilson527 Posts: 20 Member
  • Herownself
    Herownself Posts: 56 Member
    Bump. Yummy
  • cajunlady56
    cajunlady56 Posts: 151 Member
  • easfahl
    easfahl Posts: 567 Member
    Someone mentioned I can do plain sweet potatoes in the crock pot with no water. Do I just wash the potatoes and toss them in the pot? How long do I cook them and on what setting? Do they have to all be on the bottom of the cooker or can I just throw 5 potatoes in there to cook?
  • easfahl
    easfahl Posts: 567 Member
    And how do you make your own buffalo sauce?
  • aflaherty
    aflaherty Posts: 22 Member
  • robinaddison
    robinaddison Posts: 230 Member
    Bumpetty bump bump bump!
  • TripleJ3
    TripleJ3 Posts: 949 Member
    If you do Facebook at all, look up Skinny Crock Pot. They have tons of GREAT recipes! I just made these two this week:

    Irish Lamb Stew


    2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
    1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
    3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
    3 large carrots, peeled and cut into 1-inch pieces
    3 stalks celery, thinly sliced
    1 14-ounce can reduced-sodium chicken broth
    2 teaspoons chopped fresh thyme
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    1/4 cup packed fresh parsley leaves, chopped


    Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
    (It's Delicious!! And the meat turns out SO tender!)

    Balsamic Chicken

    4-6 boneless, skinless, chicken breasts
    2 14.5 oz can diced tomatoes
    1 onion thinly sliced (Not chopped)
    4 garlic cloves
    1/2 cup balsamic vinegar
    2 tblsp olive oil
    1 tsp each: dried oregano,basil, and rosemary
    1/2 tsp thyme
    ground black pepper and salt to taste


    Pour the olive oil on bottom of crock pot
    place in chicken breasts, salt and pepper each breast
    put sliced onion on top of chicken
    then put in all the dried herbs and garlic cloves
    pour in vinegar and top with tomatoes

    Cook on high 4 hours, serve over angel hair pasta.

    (this can also be slow-cooked over 8 hours. I added a bit more balsamic than called for, plus some fresh spinach under the onions and tomatoes, and it was wonderful!)


    I will definitely be trying this balsamic chicken this week!!

    I bet the lamb one would be great with sweet potatoes!
  • bump
  • TexasNurseMom78
    TexasNurseMom78 Posts: 897 Member
    I use bottled buffalo sauce.
  • jskaggs1971
    jskaggs1971 Posts: 371 Member
    Here's one my wife makes. It's excellent.

    Tuscan Crockpot Chicken:


    1 very large or 2 "normal" sized bone-in chicken breasts.
    1 16 oz can white kidney beans, drained.
    1 whole bell pepper.
    1/2 onion, sliced
    1 medium container (8 oz, I think?) baby spinach leaves.
    1 8 oz can of diced tomatoes.
    2 cups chicken broth or stock.

    Place onion and pepper in bottom of crock pot. Place beans on top, then the tomatoes, then the chicken. Pour the broth or stock over the top, then add the spinach.

    Cook on low 6 hours or high for 4. It's done when the chicken slides off the bone. Remove the bones, shred the chicken, stir, and season to taste with salt and pepper.

    Delicious, and a great fall dish. In fact, there's leftovers in the fridge right now.