CROCKtober - break out your crock pot recipes for October!

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  • 24kmparks
    24kmparks Posts: 35 Member
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    BUMP!!!!!!!!!!!!!!!!!!
  • Tiff4378
    Tiff4378 Posts: 45 Member
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    I don't have the exact can sizes but I'll do my best to explain what size I use.

    Crock Pot Red Chicken Chili

    15 oz. frozen chicken breasts
    1 packet of mild chili seasoning
    Red Gold- Diced tomatoes chili ready with onions (1 large can)
    Tomato sauce (1 regular sized can)
    Red beans (1 regular sized can, drained)

    Combine all ingredients except chicken in crock pot and stir. Place frozen chicken breasts on top of mixture. Cook on low for 6 hours. Remove chicken from crock pot and shred. Add chicken back to mixture and stir. Ready to eat.

    This makes 6 (about 1 cup) servings.
    Depending on what brand products you use it is around 209 calories per serving. For an additional 100 calories you can add 1/4 cup reduced fat cheddar and 5 Ritz crackers if you'd like.
  • johnkopczinsky
    johnkopczinsky Posts: 1
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    crocktober bumb
  • secondlane
    secondlane Posts: 20 Member
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    bump!
  • sailinjen
    sailinjen Posts: 103 Member
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    Bump for later!!! thanks
  • roundtherink
    roundtherink Posts: 61
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    Here's my favorite chili recipe. This is enough for 8 servings (it also freezes well). I plugged the recipe into the recipe section here, and it comes to just 276 calories/13g fat/ 348g sodium per serving. Enjoy!

    ~2 # GROUND BEEF
    ~1 LG ONION, DICED
    ~28 OZ CAN DICED TOMATOES
    ~2 8 OZ CANS TOMATO PUREE
    ~1 (OR 2) 16 OZ CANS KIDNEY BEANS-UNDRAINED
    ~4 OZ CAN DICED GREEN CHILIES
    ~1 C WATER
    ~2 GARLIC CLOVES, MINCED
    ~2 TBSP MILD CHILI POWDER
    ~2 tsp SALT
    ~2 tsp GROUND CUMIN
    ~1 tsp PEPPER
    Brown the beef and onion, drain, put in slow cooker.
    Stir in remaining ingredients. Cook on HIGH 30 min.
    Set to lLow and allow to cook 4-6 hrs.

    If I am heading out, I will just put the slow cooker or low and allow it to cook for longer, @8 hrs.
  • 1unfitlady
    1unfitlady Posts: 4 Member
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    What is so special about a crockpot?
  • gottaluvya
    gottaluvya Posts: 16
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    This comes along at a time when I am looking for new recipes. I use my crock a LOT, especially during football season when we are out 4-5 nights a week with practices, etc!
    I will share my latest hit...I don't always measure tho, just kinda dump and go...

    Crockpot Chicken and Dumplings:

    boneless, skinless chicken (breasts or tenderloins) cut into chunks
    diced carrots
    diced celery
    cream of chicken soup (big can or a couple small ones)
    salt/pepper to taste (i added cayenne too, since we like a little kick lol)
    grands biscuit dough

    pit chicken in crock, season it. add veggies and soup. cook on low for about 7 hours. Then, open the biscuit dough, rip it into pieces and put it on top. cook on high till dough is cooked, usually 30-45 mins or so. Great meal for a chilly fall/winter evening!
    last night's meal:

    beef roast
    potatoes
    carrots
    salt/pepper to taste

    put roast in crock, slice potatoes and add them. you can slice regular carrots or use the baby carrots and toss them in whole. then just cook on low for about 8 hours.
    *i have also added mushrooms in the past. i have also added a can or 2 of cream of mushroom soup for a different taste too. can so lots of variations :) my mom sometimes adds a packet of french onion soup mix. me, i tend to stay away from onions LOL...but its not too bad!
    another fave in this house:

    beef roast
    1 pack dry brown gravy mix
    1 pack dry ranch dressing
    1 pack dry italian dressing mix
    1 cup water.

    put roast in crock. add dry ingredients and water. cook on low for 8 hours. (can double packets and add more water for bigger roasts). I usually serve with mashed potatoes and a veggie.
    **this can also be altered for chicken...just sub dry chicken gravy for the brown gravy and use boneless, skinless chicken. same goes for subbing pork (i use boneless pork chops). tried all 3 ways and all 3 were hits :)
  • issyfit
    issyfit Posts: 1,077 Member
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    What is so special about a crockpot?
    For me it's because the meat comes out extremely tender, often falls apart on your fork, and also the fact that you throw everything in and just leave it alone 'til done. Very easy!
  • wildmustng87
    wildmustng87 Posts: 61
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    Bump so I can look through this when I have enough time! :)
  • mum3xs
    mum3xs Posts: 1
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    Bump for later!
  • Ytrid
    Ytrid Posts: 181 Member
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    bump
  • slackerwoman
    slackerwoman Posts: 261 Member
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    bump
  • FlamencoGal
    FlamencoGal Posts: 126 Member
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    BUMP!!!!!
  • hschuette01
    hschuette01 Posts: 17
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    I need this one! BUMP!!
  • MrsTheFinalThird
    MrsTheFinalThird Posts: 10 Member
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    http://www.skinnytaste.com/2011/10/crockpot-turkey-white-bean-pumpkin.html

    This recipe is delicious and makes the house smell amazing. Gina has some great sounding crockpot recipes on her site.
  • jennisnow54
    jennisnow54 Posts: 17 Member
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    Bump
  • IDCY843
    IDCY843 Posts: 78 Member
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    Bump for later
  • jconnon
    jconnon Posts: 427 Member
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    I gotta bump this for later.
  • CTCMom2009
    CTCMom2009 Posts: 263 Member
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    Beef Carnitas (serves 6)

    •2 lb lb lean beef stew meat, cut into 1/2" pieces (could also use pork or chicken)
    •3/4 cup mild salsa
    •2 tbsp chopped chipotle chili peppers in adobo sauce
    •1/2 tsp salt
    •1/8 tsp black pepper
    •1 C beef stock (we used Kitchen Basics) or water

    Directions
    1.Combine all ingredients in large slow cooker. Cover and cook on low 6 to 8 hours.

    Nutritional Facts per serving

    CALORIES 231.1 CAL
    FAT 10.7 G
    SATURATED FAT 3.9 G
    SODIUM 597.6 MG
    CARBOHYDRATES 2.1 G
    TOTAL SUGARS 1 G
    DIETARY FIBER 0.6 G
    PROTEIN 30 G

    I just put this in a tortilla with some guacamole and a bit of cheese... yummy! Even my 3 yr old son loves these!

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