Crock pot Recipes
NeuroticVirgo
Posts: 3,671 Member
Have some tasty slow cooker recipes? Post them here.
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Replies
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Got this in an e-mail this morning...haven't tried it yet. It looked yummy so I thought I would share it.
Crock-Pot Roast Sticky Chicken
• 4 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 large roasting chicken
• 1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from the chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal, and refrigerate overnight. (Don’t worry if you forget to do this the night before, I forget all the time and it still turns out fine.)
When ready to cook chicken, put the onions into the cavity, put the bird into the crock-pot, and do not add any liquid. As the cooking process goes on it will produce it’s own juices. Cook on low 8 to 10 hours and it will be falling off the bone!0 -
Chipotle Pork Tenderloin
4 Tbls Chipotle seasoning
1 jar of sugar-free rasberry preserves
2 Tbls fresh chopped cilantro
2 Tbls cumin
1 pork tenderloin
Combine all ingredients except tenderloin in bowl and mix well. Place the tenderloin at the bottom of crock pot and cover with combined ingredients. Cook on low for 4-6 hours. Falls apart and is so yummy!!! You can make a couple at a time and shred to make other meals during the week....tacos, put on salads, add it to a broth based soup, whatever combo you like.0 -
ALSO POSTED UNDER SOUPS, STEWS & CHOWDERS
Slow Cooker Squash Stew
INGREDIENTS
3 tablespoons extra virgin olive oil
1 medium to large onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1-1/2 cups chickpeas, rinsed (dry work, but i used canned)
1 pound butternut squash, peeled and cut in large pieces
1 bunch swiss chard, leaves and stems separated, roughly chopped
8 tablespoons grated parmesan for topping
kosher salt & freshly ground pepper
water
DIRECTIONS
Heat oil in large skillet.
Add onion and garlic and saute until soft and golden brown.
Stir in tomato paste and cook 1 minute.
Stir in 1/2 cup water & scrape up any brown bits.
Transfer contents to 6 quart slow cooker.
Add chickpeas, squash, chard stems (not the leaves), 2 teaspoons salt and 7 cups water.
Stir, cover, cook on low 8 hours.
Just before serving, stir in chard leaves and cook additional 10 minutes.
Season with salt & pepper & stir to break up the squash.
Makes 8 servings, top each with 1 tablespoon parmesan.
NUTRITIONAL INFOR FOR 8 SERVINGS:
177 calories
7.5g fat
23.5g carbs
5.0g fiber
7g protein0 -
Here is one that I found and tried and it's really good.....love the sweet potatoes!
A little bit of lean beef goes a long way. Slow cooking lean cuts of meat is a great way to tenderize them. Enjoy this tender beef and sweet potato stew on a cold fall or winter evening, and have the leftovers for lunch the next day!
Cook Time: 8 hours
Total Time: 8 hours
Ingredients:
• 2/3 pound lean stewing beef
• 2 cups chopped sweet potato
• 1 clove garlic, crushed
• 1 medium onion, roughly chopped
• 8 ounces button mushrooms, halved
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 1 15 ounce can reduced sodium black beans, drained and rinsed
• 2 bay leaves
• 1 cup good red wine
• 2 tbsp tomato paste
• 1 8 ounce can no-salt added tomato sauce
• 1 tsp dried thyme
• 1 tsp dried oregano
Preparation:
Brown beef in a nonstick skillet coated with cooking spray. Put to one side. Place vegetables in a 4 or 5 quart crockpot. Add beef, black beans, bay leaves, and red wine. Stir herbs and tomato paste into tomato sauce and add to crockpot. Cook on low for 8 hours.
Serves 4
Per Serving: Calories 338, Calories from Fat 37, Total Fat 4g (sat 1.2g), Cholesterol 45mg, Sodium 298mg, Carbohydrate 50.5g, Fiber 10.7g, Protein 24.7g0 -
SLOW-COOKER CHICKEN BARLEY STEW
(yummy stew with ingredients stocked in your pantry. I love the "no fuss" part of this recipe)
prep time:15 min
start to finish:8 hr 30 min
makes:6 servings (1 1/2 cups each)
INGREDIENTS:
3 large carrots, sliced (2 cups)
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
2 bone-in chicken breasts (about 1 1/4 lb), skin removed
5 cups water
3/4 cup uncooked medium pearl barley
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme leaves
INSTRUCTIONS:
1. In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
4. Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.
Nutritional Information:
1 Serving: Calories 190 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 25mg; Sodium 830mg; Total Carbohydrate 29g (Dietary Fiber 6g, Sugars 5g); Protein 13g0 -
3 lb pork shoulder
Sea salt
2 tablespoons of liquid smoke
1. Trim off as much of the fat on the pork shoulder.
2. Use a Sharp knife and put some slices all around the meat.
3. Rub it with the sea salt and then place in your crockpot.
4. Add 2 tablespoons of liquid smoke.
5. Cover with lid and cook on low for 16 hours.0 -
i'm doing a beef brisket today in the crockpot...
i put 5 peeled and halved russet potatos, 2 celery stalks, 1 onion, 1/2 bag of baby carrots in the bottom of the crock...added 1 cup water and put the brisket on top of the veggies...sprinkled with a little sea salt, garlic powder, onion powder and put the cover on....set for 10hrs on low (mine has a timer)...looking forward to dinner when i get home from work....will probably pour the liquid out and make a gravy on the stovetop to serve with dinner.....
hope it turns out yummy....0 -
There is one that DH and I love. We don't make it often, but it tastes good. put twice as much water in the crock pot as you have oats (rolled, thick cut are best, but you can use steel cut-just add more water). then add nuts, raisins, cut up apples, and ground cinnamon. put in the crock pot for overnight. it should be the consistency you like w/in 8 hrs. or the next morning.0
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3 lb pork shoulder
Sea salt
2 tablespoons of liquid smoke
1. Trim off as much of the fat on the pork shoulder.
2. Use a Sharp knife and put some slices all around the meat.
3. Rub it with the sea salt and then place in your crockpot.
4. Add 2 tablespoons of liquid smoke.
5. Cover with lid and cook on low for 16 hours.
This is delicious. I shred it, then saute it in a frying pan with shredded green cabbage, salt and black pepper, a drizzle of soy sauce, and a little oil (butter is better, if you want to use it) until the cabbage is cooked to my liking.0 -
SLOW COOKER SALSA CHICKEN
INGREDIENTS:
4- Boneless,skinless Chicken Breasts
1 Cup of Salsa
1 Package Taco Seasoning reduced sodium
1 Can Cream Of Mushroom Soup - reduced fat
1/2 Cup - Sour Crean- Fat free
DIRECTIONS:
Add chicken to slow cooker - Sprinkle taco seasoning over chicken - Pour Salsa and Soup over chicken
Cook on low for 8 hrs - or High for 4 hrs
Once cooked remove from heat and stir in sour cream
Serves 6-8 people depending on the size of the chicken breasts0 -
That is a good one I've forgotten about! Very easy and yummy!SLOW COOKER SALSA CHICKEN
INGREDIENTS:
4- Boneless,skinless Chicken Breasts
1 Cup of Salsa
1 Package Taco Seasoning reduced sodium
1 Can Cream Of Mushroom Soup - reduced fat
1/2 Cup - Sour Crean- Fat free
DIRECTIONS:
Add chicken to slow cooker - Sprinkle taco seasoning over chicken - Pour Salsa and Soup over chicken
Cook on low for 8 hrs - or High for 4 hrs
Once cooked remove from heat and stir in sour cream
Serves 6-8 people depending on the size of the chicken breasts0 -
Mexican crock pot chicken
Ingredients
2-3 chicken breasts
1 can diced tomatoes
1 can black beans
1 can mexican chili beans
(Do not drain tomatoes or beans)
1 Package Taco Seasoning
1 can black olives
1 can chopped green chiles
Directions
Layer chicken in bottom of crock pot. Add the rest of the ingredients in the order written. Do not stir. Cook on low 7-8 hours. Take out chicken and shred. Return chicken to crock pot and stir well. Serve with tortilla chips or on a flour tortilla. Serve with chopped lettuce, tomatoes, and shredded cheese if desired. Extra ingredients are not included in nutritional facts.
Number of Servings: 6
Nutrition Info
Calories: 220.5
Fat: 5.0g
Carbohydrates: 29.4g
Protein: 13.0g0 -
For those on restricted sodium Campbell's has started making reduced sodium cream of mushroom soup which would make the salsa/soup chicken acceptable, you might want to add more spices though and possibly more mushrooms to make it more tasteful, unless of course your salsa is super spicey then you prolly wouldn't notice it.
Smoked paprika and chipoltle is great on the shredded meat options. Pinapple is a great variation with pork but you don't eat the slices after, they are not so good but add great flavor to the meat and the acid helps with tenderizing.
Sweet potato stew sounds awesome! Try serving over fresh kale ( it will wilt and make it more palatable and give you lots of fiber for fullness along w/vitamins.0 -
SLOW COOKER SALSA CHICKEN
INGREDIENTS:
4- Boneless,skinless Chicken Breasts
1 Cup of Salsa
1 Package Taco Seasoning reduced sodium
1 Can Cream Of Mushroom Soup - reduced fat
1/2 Cup - Sour Crean- Fat free
DIRECTIONS:
Add chicken to slow cooker - Sprinkle taco seasoning over chicken - Pour Salsa and Soup over chicken
Cook on low for 8 hrs - or High for 4 hrs
Once cooked remove from heat and stir in sour cream
Serves 6-8 people depending on the size of the chicken breasts
Ohhh ... that's a great recipe I recieved from WW awhile back, but never added teh cream soup. I'll have to give that a whirl. Thanks!0 -
I just made this for the fam tonight and it was a big hit. Great comfort food and SOOOOOOOOOOOOO easy!
Chicken & Noodles
3-4 boneless, skinless chicken breasts
2 cans reduced cream of chicken soup
32 oz chicken broth
Mix together in crock-pot and cook on low approx. 8 hours.
An hour before eating, shred chicken and add a bag of 'homemade' frozen noodles. Cook on low for another hour and then serve.
I put this into the recipe builder and it came out to approx. 321 calories for 7, 1 cup servings.
ENJOY!0 -
I really liked this recipe
http://chefmommy-brandao.blogspot.com/2011/03/salsa-chicken-slow-cooker.html
I used half fat soup, reduced sour cream to half cup and used three breasts.
Delish0 -
Crockpot Turkey Chili
2 lbs 99% Lean Ground Turkey
1 large Sweet Onion
2 15 oz. cans Great Northern Beans
2 15 oz. cans Kidney Beans
2 10 oz. cans Tomato Soup
1 10 oz. can Diced Tomatos & Green Chilis
1 8 oz. can Tomato Sauce
2 tsp. Taco Seasoning
2 tsp. Ground Cumin
2 tsp chili powder
salt to taste
Directions
1. Brown ground turkey in large skillet and drain. 2. Combine turkey with all other ingredients in large crock pot. 3. Cook 6-8 hours on low, or 3-4 hours on high. 4. Serve hot. Add cheese and/or sour cream if desired. These are not figured into calories.
Number of Servings: 12
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving:
Calories: 272.0
Total Fat: 1.1 g
Cholesterol: 46.7 mg
Sodium: 1,000.6 mg
Total Carbs: 38.8 g
Dietary Fiber: 10.5 g
Protein: 29.4 g0 -
Chicken Stroganoff
1 lb. frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix
Directions
Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix and pour over chicken. Cook on low for 7 hours in crock pot. Serve over rice or noodles, but be sure to add the calories!!
Number of Servings: 6
nutritional Info
Servings Per Recipe: 6
Amount Per Serving Calories: 155.7
Total Fat: 1.4 g Cholesterol: 45.8 mg Sodium: 562.9 mg Total Carbs: 16.8 g Dietary Fiber: 0.5 g. Protein: 18.2 g0
