CROCKtober - break out your crock pot recipes for October!

Casey45

The very first recipe-I make it with no liquid and I ball up aluminum foil to set the chicken on. It keeps it from getting too fally aparty. I season it with season salt and it tastes just like a grocery store rotisserie chicken.

My slow cooker has a rack. Never used the rack, will have to try it. But no liquid?

Jessie1227

bumppp!

jabmzmom

bump

cubizzle

bump for laterz

byHISstrength

This is a great and useful thread! Thanks for sharing.

Casey45

easiest recipe ever, i make it once a week:

2 lb chuck or rump roast-just me and my husband
etc etc

So are you chuck or the rump?

Sooooo sorry (not) could. not. resist. Cracking myself up here.

Doreen9686

Bump

Kerri_is_so_very

Great timing!

SteffieMark

I get good use from my Crock Pot, making anything from soups and stews to whole turkey breasts. I probably cook in it, at least 4 times a week. I love my muffin tins too, loads of nice meals to make with them.

JacksMom12

Finally recently bought a crock pot and am obsessed! Bumping!!

jlt1968

bump

sarahharmintx

Currently eating:

Chicken Enchilada Soup

1 can black beans, drained and rinsed
1 can diced tomatoes (rotel)
1 can corn
1 can enchilada sauce
1 can cream of chicken soup
1 1/2 cups milk
3 chicken breasts

In bottom of crock pot combine beans, tomatoes, and corn. Top with chicken breasts. In large bowl, whisk together enchilada sauce and soup. Gradually whisk in the milk until smooth. Pour mixture over top of chicken. Cook on low 6 hours. Shred chicken and top with cheese. Serve with cheese and tortilla chips.

I doubled the recipe and it filled my large crockpot to the brim. Approximately 20 cups. I normally eat 1.5-2 cups as a serving.

1 cup = 181 calories.

beklew159

Thank you all for the great recipes!

Denjo060

all of these look great thanks everyone

cheetosandburritos

For the crockpot chicken (the very first recipe), I use no liquid. I make a "sling" out of a long piece of tinfoil and set the bird on it. I cut a lemon in half and put it cut side down in the crockpot. Then I put my chicken (in the sling) on top of the lemon so it doesn't touch the bottom of the crock. I cook it on high for 4 hours and then use the tin foil to remove it from the crock without it disintegrating. You can crisp up the skin by putting it under the broiler for about 5 minutes, but this is MFP- none of us eat chicken skin anymore!

SueBee7777

I am new here, so I am jumping right in with a tip on crock Pot cooking, that I learned . Yall may know this all ready, I did not read all the way back in this thread.

I slice up one large onion, into about 1/4 inch slices or a little smaller. I then lay them in the bottom of the crock Pot and layer it with meat or whatever I am cooking that will hold it on the bottom until you get everything in the pot. This keeps your food from sticking to the bottom of the crockpot. Some of them cook away and you are just left with the flavoring and some of them are still there for the people who like onions over the meat or dinner, and they are delicious. You don't have to eat them you can just get rid of them, if you don't like onions. I have found even kids learn to like onions this way.

FitToFifty

easiest recipe ever, i make it once a week:

2 lb chuck or rump roast-just me and my husband
8 oz of water
4 TBSP soy sauce
3 TSP sugar (i use stevia)
Garlic-i use the squeeze tube garlic a few good squeezes
1 onion-can omit

Put meat in pot, slice onion in big chunks, put over meat. Mix the water, soy sauce, sugar substitute, and garlic, pour over meat. Cook on low for 6-8 hours.

The first night I serve with a side of veggies. I refridgerate the rest and serve the next day over a salad with tomato, onion, cucumber and light blue cheese dressing.

I estimate 6oz of meat at 300 calories (from MFP data base for cooked chuck roast).

This sounds delicious! My hubby doesn't like "roast" so this is a good sub!

PJmetts

Bump! Need these nummy recipies, thanks all!

Msaip

BUMP

FitToFifty

This morning before I left the house I threw in

4 frozen boneless/skinless chicken breasts
1 can creamed corn
1 can green beans
1 can cream of chicken soup
Salt, pepper, granulated garlic.

Cook it on low all day. My hubby is going to dump in 1 cup uncooked rice later this afternoon.

Easy chicken caserole

timeforsomethingsweet

yummy! thank you to all for posting! I cant wait to try these out!

John2347

bump for later

HellsKells

Slow Cooker Salmon

24 oz. bag baby spinach leaves
1-2 lbs salmon filets
1 lemon, sliced
Dill to taste
Salt and pepper to taste
¼ cup chicken broth.

Fill slow cooker with spinach leaves. Top with salmon filets and sprinkle with salt, pepper, and dill to taste. Top with lemon slices and pour chicken broth over the top. Cover and cook on low for 2 hours. Salmon should flake and be fully cooked.

oh my yum! I want to try this one! Thanks!

MizzMalibu

Love this thread!

4 frozen chicken breasts
1 jar medium salsa
1 can black beans
1 cup frozen corn

Cook on low 6-8 hours. Then add 1 block of cream cheese. Turn on high for 20 min until it melts and mix together. Shred chicken. Serve on tortillas and top with lettuce, tomato and cilantro.

So good.

AmandaLY17

Wicked Easy Spicy Chicken

1 Jar of Salsa
3-4 Chicken Breasts

^that is all you have to put it... and it tastes great... served on a salad, shredded on a bun with cheese and veggies, or just eat it as is!

I also like to add (sometimes), 1 Bud Light Lime, onions, red and green bell peppers, extra spice (franks red hot, etc)...


Cook on low for 6-8 hours, or on high for about 3.... (it really depends on how much chicken you use and your crock pot)

I usually make this stovetop and will often grate a little cheese on top too... an awesome, quick, delicious recipe that most of the family really likes

onefitsurvivor

Love my crockpot...and this website is my "go to" for crockpot meals:

http://www.crockingirls.com/

Enjoy!!

jipsybird

http://southernfood.about.com/od/crockpotchicken/r/r80320a.htm

Smoked paprika gives the chicken a delicious, smoky flavor. This is an easy one-pot meal to prepare for the slow cooker.
Ingredients:

4 boneless chicken breast halves
2 pounds small white potatoes, peeled and cut in 1-inch cubes
2 medium carrots, cut in chunks
1 medium onion, cut in thin wedges
1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons melted butter, divided
2 tablespoons Spanish smoked paprika
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon honey
Dash salt
Dash cumin
Preparation:

Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.
Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.

Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.
Serves 4.

I just used regular paprika and did the potatoes on the side cuz my cooker wasn't big enough. It came out so good and tender, and made enough liquid that I turned my leftovers into a wonderful soup.

wheezybreezy

We make pulled pork, canritas for tacos, and turkey pumpkin chili.

Question: How do you put meat in there like pork chops, without the meat shredding to bits?

latinlady435

Bump...LOVE crockpot recipes

beautiful31mom

Bump so I can find this later