Crock pot tips and recipes

BoatReadyBody

I make a super healthy vegan soup with chicken broth, beans (anyn kind will work, I used canned navy beans, rinsed and drained last time, but black beans or red beans work great), almost any kind of diced up veggie is great in there (I last used zucchini, green beans, onions, tomato, and red bell pepper). To add something to it I will toss in diced up tofu, brown rice, white rice, orzo, quinoa... whatever you're feeling. It's SO good for you. Any kind of seasoning works--I've done a curry flavored version, sometimes I'll use a more mexican mix of spices, usually use garlic.

I make a super healthy vegan soup with chicken broth

I had no idea vegan soup can have chicken broth.... might be wrong though

sarafay80

Ribs

3-4lbs ribtips
BBQ Sauce - just cover well, maybe like a cup

Low heat for 10 hours. If you want the sauce to stick more, throw in the oven with more sauce on top for 10 min at 450.



Traditional Roast

3-4lb chuck roast
1 envelope lipton onion soup
4-6 potato, cut in half
1 small bag carrots, cut in pieces
1/2 cup of water over top

Low heat for 10 hours. Whip up a gravy to go with it if you want. I use a packet beef gravy that is amazing and takes 5 minutes.



Pulled Pork

3-4lb pork roast
1 can beef broth

Low heat for 10 hours. Shred with two forks, add bbq sauce and bake in oven for 30 minutes on 375 (to help sauce "stick").



Chicken and Veggies

1 whole cut up chicken
Seasonings (whatever you like, I use Greek seasoning)
4-6 potato cut in half
1 small bag carrots, cut in pieces
(use any other veggies you like)

Cook on low 10 hours.



BBQ Chicken Leg Quarters

1 package chicken leg quarters
BBQ Sauce - enough to cover chicken

Cook on low 10 hours. If you want the sauce to stick more, throw in the oven with more sauce on top for 10 min at 450.


**Note -- we use KC Masterpiece BBQ sauce for most of the dishes. I tried Sweet Baby Rays (because I love it), but the sauce really broke down too much and didn't "stick" at all to the meat.

lizzybethclaire

I make a super healthy vegan soup with chicken broth, beans (anyn kind will work, I used canned navy beans, rinsed and drained last time, but black beans or red beans work great), almost any kind of diced up veggie is great in there (I last used zucchini, green beans, onions, tomato, and red bell pepper). To add something to it I will toss in diced up tofu, brown rice, white rice, orzo, quinoa... whatever you're feeling. It's SO good for you. Any kind of seasoning works--I've done a curry flavored version, sometimes I'll use a more mexican mix of spices, usually use garlic.

Switch from chicken broth to veggie broth and then you have yourself a vegan soup

TammyArms

Crockpot Enchiladas

1 lb ground beef
1 c chopped onion
1/2 c chopped green pepper
1 can kidney beans rinsed and drained
1 can diced tomatoes with green chilies undrained
1 small can tomato sauce
1 pkg taco seasoning
1/3 c water
1/2 t salt
1/4 t black pepper
1 c shredded cheese
6 flour tortillas

In skillet cook beef, onion, & green pepper until browned. Drain. In bowl, add all other ingredients except tortillas and stir. In crockpot layer 3/4 c beef mixture, then tortilla. Repeat layers with all 6 tortillas. Cover and cook on low 5-7 hours. 6 servings

I used fat free cheese and wheat tortillas to make this 6 WW points per serving.

cpa6533

bump.....

aacosta11

Bump...Santa brought me a Crock-Pot too. Can't wait to try some of these out. Thanks to everyone for sharing!

kimr41

Seeing a few new ones I'll have to try

lisabinco

Love my crock pot!! I bought "Fix It and Forget It" -- the big book by Pellman-Goode -- and use it all the time. We also don't eat meat so many of my recipes are modified from that. Tons of recipes in it. Well worth the money (about $20 on Amazon).

Also, any slow cooking recipe like in a Dutch Oven will convert to crock pot cooking easily. I often modify a slow cooker recipe that way. It is indispensable to use for making your own vegetable stock and pasta sauce as well.

For health reasons, I limit my sodium intake to 1000mg a day, so that means I basically make everything I eat, since it's almost impossible to find pre-made food without high sodium levels, so my crockpot is my go-to kitchen appliance (in fact, I own two).

caroletlanyon1

Sorry but if you are using chicken broth the soup isn't vegan

caroletlanyon1

you are right

LilBelieve

bump

mommacitab

bump

JustAGirlyGeek

bump

caroletlanyon1

I make my beans - Red beans or Black beans in the crock pot and use a smoked turkey leg for the meat and it is awesome. Put the dried beans and the smoked turkey leg in the crock and add chicken broth, diced onion, celery, bell pepper, jalapeno peppers, and any other veggie you like. I add a 28 oz can of whole tomatoes. Cumin, bay leaf and whatever else you want to throw in there. After it is cooked i add some cilantro.

RunnerLisa1

Thanks for the great & yummy ideas. Can't wait to get my crockpot out again!!!

John2347

bump

Hpetrie

Bump

Molissa08

Bump

gabbybella27

Crock Pot Turkey White Bean Pumpkin Chili
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 182.6 • Fat: 2.3 g • Protein: 23.3 g • Carb: 10.9 g • Fiber: 8.8 g • Sugar: 2.1
Sodium: 429.8 (without salt)


Ingredients:
cooking spray (I used my Misto)
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions:

Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.

gabbybella27

Crock Pot Turkey White Bean Pumpkin Chili
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 182.6 • Fat: 2.3 g • Protein: 23.3 g • Carb: 10.9 g • Fiber: 8.8 g • Sugar: 2.1
Sodium: 429.8 (without salt)


Ingredients:
cooking spray (I used my Misto)
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions:

Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.

I make a crock pot of soup and have it for lunch all week . I get alot of my recipes from www.Skinnytast.com

joniannbrooks

I go to AllRecipes.com They have great recipes and calorie counting on the recipe.

The also have comments on the recipes. Some people will alter the recipe and I find that helpful as well.

Wyoruby

So need this my kids activities are keeping us really busy and it is so hard to make sure to have a healthy dinner ready and waiting!

SJKirk51912

thats the best way to have meat. you dont want it tough

My meat always seems to just fall apart when I cook it in the crock pot. Is there any tricks not to make it do that?

Last night I made pork chops in the crock-pot and you couldn't even eat them with a fork cause they wouldn't stay together...

I think you're going to have that because that's what a Crockpot is all about, being able to take a cheap cut of meat and have it turn out tender, fall off the bone etc.

If you want a roast to be firmer, or whatever word you'd want to use, cooking it in the oven in dry heat would accomplish that.

Too long of cooking time will also result in some meats falling apart a bit more than you planned. Make sure your Crockpot is older than 5-7 years old and you can go by the typical cooking time on a recipe. If you have one of the newer Crockpot's, which I have (mine might be 5 yrs old or so?) they heat much differently, they cook much faster. When I put a meal in mine I have to put it on for about half of the low cooking time or it's way too much for it. Burned or stuck to the sides..

One of these Crockpot threads has a guide to the new and old models and how to cook accordingly. I think I posted it not long ago, also it gave time for switching from an oven recipe to Crockpot.

My meat always seems to just fall apart when I cook it in the crock pot. Is there any tricks not to make it do that?

Last night I made pork chops in the crock-pot and you couldn't even eat them with a fork cause they wouldn't stay together...

Less cooking time might solve that.. I wrote a response up above as well.

Thanks for your response. I sometimes do want my meat to be falling apart, but the other night I made bone-in pork chops and I must have cooked them too long because the bones just fell apart and the pork was in TINY pieces. You had to be careful eating in case you found a sliver of a bone... My crock-pot is only a year old so I will experiment to figure out the correct cooking time.

Babyrunner1225

So glad I found this I so was looking for more recipes to do in my crock pot. I started school again so this is awesome too bad my kids are so darn picky I guess they will be making their own dinner. LOL

losinghollyann

bump:bigsmile:

MenaMena

These sound great. Can't wait to try.

toadinc

http://www.savingyoudinero.com/2012/06/12/1-hour-1-mess-5-crock-pot-meals/

Great site and we did Part 1 and Part 2 - bought everything, then prepared the crockpot meals in about an hour (it was my daughter and I doing this) and then stuck it all in the freezer. So far we've had four and they've all been good, and love how easy it makes our evenings - eating healthy and yummy (no going out to fast food this way).

Hearts_2015

Slow Cooker Beef and Barley Soup



Ingredients

1 pound stewing beef
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
2 cups sliced carrots, peeled
1 cup chopped celery
1 1/2 cups chopped onion
2 cups sliced cremini mushrooms
1 medium zucchini, sliced and chopped
3 tablespoons minced garlic
1 small jalapeño (optional)
2-3 tablespoons fresh chopped thyme leaves
64 ounces reduced sodium beef broth
8.8 ounces barley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-3 tablespoons Worcestershire Sauce
1/4 cup chopped fresh parsley

Directions

Place beef pieces into a large ziptop bag. Add flour, salt and pepper. Shake to coat evenly.

Heat olive oil in a large skillet or pot over medium heat. Brown coated beef pieces on both sides until browned, about 5 minutes per side. Transfer beef to 5 quart crock pot on high.

In same skillet beef was browned, add 2 more additional tablespoons of olive oil. Saute carrots, celery, onions, mushrooms, zucchini, garlic and thyme. Cook and stir for about 10 minutes.

Transfer to crock pot. Stir in beef broth, barley, salt, pepper and Worcestershire sauce. Close with lid and cook on high for 3-4 hours. About an hour before soup is done, stir in fresh parsley. Serve with crusty bread.
Makes 8-10 Servings


http://picky-palate.com/2013/01/14/slow-cooker-beef-and-barley-soup/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+PickyPalate+(Picky+Palate)

skump425

bump

schaskes

Search baked potato soup...It's on here, it's easy, and my family loved it!!