Crock Pot Recipes!!!

nakabi

bumping for later

janet0101

Bump!

outtanms

bump!! I love the crock pot!

Daisy374

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Love my crock pot! These recipes sound yummy!

McGruber03

what does "bump" mean?

Chicken Tacos
2-3 chicken breasts
1 packet dry taco seasoning
1 jar of favorite salsa
Put all ing in crock pot and cook 5-6 hours, shred chicken and put on tortilla shells with your favorite taco toppings...tomatoes, sour cream, lettuce, shredded cheese, guacamole, etc...

hbarney

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kappyd

nice

joynova

I've made this a couple of times and it is delish! In fact, it's cooking right now for tonight's dinner!


Mexican Crockpot Creamy Chicken

Ingredients:
20 oz. Boneless Skinless Chicken Breasts (this is about 5 breasts, I put mine in frozen)
1/2 cup of salsa
1 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Diced Tomatoes with Green Chilies
Chili Powder (to taste)
Salt & Pepper (to taste)
1/2 block of cream cheese (I use 1/3 fat free)

Directions:
Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.
Cook for 3-4 hours on high, 7-8 hours on low.
Shred the chicken and mix it all in along with the cream cheese until melted. Let cook for another 15-20 minutes until heated through.
Serve over rice or in tortillas as tacos/burritos.
Top with some shredded lettuce, diced tomatoes, onion.

Makes 14 – ½ cup servings.
Nutrition info for recipe only:
131 Calories per serving
15 Carbs
3 Fat
12 Protein

I recently tweaked this recipe by using 1 c. of salsa (instead of 1/2 c.), 2 cans of black beans (instead of 1). And I usually add a bit more cream cheese than what the recipe calls for.

The nutrition information is based on the recipe, not my alterations.

Bump!

runnermel

Love this thread! got several recipes I am excited to try!

another tip I am excited about

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it has driven my crazy for months having all these loose sheets of paper laying around of recipes I have found on here. but I never have time to stop and get them down on a card for my box. anyway--I bought me a package of white card stock to bring here at work. so, now when there is a great thread like this, i just paste all the recipes I like into a work doc and then print out on my white card stock. then, I just cut them down and I am ready to go!!!!

mrsrlj04joinslife

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LovingCruz

You bump when you want to keep a topic in your profile. You just "bump" it and mfp keeps track of your post...... bump

lme0627

okay so I am obsessed with the crockpot and use them A LOT. sometimes I will have 3 going at one time. I have 4now (just gave one away!)Here are a few of my favorites--

Crock pot Minestrone Soup
2 cans (14.5 oz.) cannellini beans (or kidney beans) rinsed and drained
1 can (14.5 oz.) diced tomatoes, undrained
1 c. sliced carrots
2.5 cups water
1 can chicken broth
1 envelope dry onion soup mix
8 oz. sweet Italian sausage links, or kielbasa, diced (I used turkey kielbasa)
8 oz. tomato sauce
1 tbsp dried basil
1 tbsp dried Italian seasoning (or oregano)
1 tbsp Mrs. Dash seasoning
1 t. salt
¼ t. black pepper
2 cloves garlic, minced
1 dash of hot sauce
1.5 cups pasta (shells, rotini, or macaroni)

*other options:
1 c. celery
1 c. sliced fresh mushrooms
Grated parmesan cheese

Mix all together in 4-5 quart crock pot, except pasta. Cover and cook on low 8-10 hours or high 4-6 hours.
Stir in pasta. Cover and cook on high heat seating 15-20 minutes or until pasta is tender. Sprinkle each serving with parmesan cheese, if desired.
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Slow Cooker Enchilada Casserole
The Ingredients:

--leftover cooked chicken (about 2 cups)
--28 oz can of enchilada sauce
--1 orange pepper
--1 yellow pepper
--1 can black beans, drained and rinsed
--1 can olives (can omit)
--6 corn tortillas
--2 1/2 cups shredded cheddar cheese
--sour cream (optional)


The Directions:
--combine chopped or shredded chicken with the enchilada sauce
--Starting with 2 corn tortillas, layer ingredients into stoneware insert. I happened to go in this order:
--tortillas
--chicken mixed with sauce
--chopped pepper
--black beans
--olives
--cheese
Repeat layers. Finish with a handful of cheese and 1 tablespoon of water that you swirl around in the bowl that had the enchilada sauce and chicken.
Cover and cook on low for 4-6 hours. This is a no-peeking recipe. A lot of times it's okay to peek and to stir, but for this one it's best left alone for the flavors to meld properly and for the edges to get that yummy crispy cheese texture.
Serve with a dollop of sour cream.
(*note- I used canned chicken to save time. Also let the casserole “set up” a little bit before serving.)
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Crock Pot Stuffed Green Peppers
1 lb. lean ground beef or turkey (uncooked)
5-6 bell peppers (or enough to fit your oval size crock pot)
1 cup cooked brown rice
1 can flavored diced tomatoes, drained (if you don’t have flavored just add more Italian seasoning)
1 small onion diced
1 28 oz jar of spaghetti sauce
1 tsp Worcestershire sauce
2 TBS ketchup
1 tsp black pepper
¼ tsp garlic powder
1 -2 tsp Italian seasoning
Salt to taste (does need salt- I add 1-2 TBS)
In bowl mix the ground meat with all ingredients, except peppers and pasta sauce. Wash and clean out the peppers- save the tops.
Stuff each pepper with a good amount of the meat and rice mixture
Nestle the peppers in crock pot and put the tops back on the peppers
Pour pasta sauce around the bases of the peppers
Cook on low 6-8 hrs.
*note- I also add other seasonings if I have on hand- Emeril’s etc… I have found that you do need to add a bit of salt to the mixture also. You DO NOT need to precook your meat, and no it will not be greasy (I use turkey.)

**WW POINTS PLUS 9PTS==FOR ONE PEPPER-IF USING 5 PEPPERS IN CROCK. CAN USE EXTRA LEAN BEEF BUT POINTS WILL DIFFERENT**
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Slow Cooked Orange Pork Roast
Recipe courtesy Sandra Lee
Prep Time:
25 min
Inactive Prep Time:
1 hr 5 min
Cook Time:
8 hr 0 min
Level:
Easy
Serves:
10 servings
Ingredients
• 1 medium onion, chopped
• 1 (10-pound) bone-in pork shoulder, picnic cut
• 2 tablespoons soy sauce
• 1 tablespoon chopped garlic
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 cup orange marmalade (I used apricot preserves-you can use whatever you have)

Directions
Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.

eellis2000

Bump for recipes.

SilviCor

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kblackwe

"Bump" OK, I keep seeing this everywhere... Can someone please tell me what this means?

kblackwe

You bump when you want to keep a topic in your profile. You just "bump" it and mfp keeps track of your post...... bump
[OK, now I get it.. Thank you! ]

jend114

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MamaDee2

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Mompanda4

Thanks for sharing

arp1217

BUMP! Crockpots are an amazing invention! I love mine! makes making dinner quick and easy!