CROCKtober - break out your crock pot recipes for October!

just bumping to save these.

My crock pot broke. :frown:

That taco soup sounds AWESOME though. Maybe time to invest in a new one.

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8 boneless Pork Chops at least 1/2 in. thick
1 packet Hidden Valley Seasoning Packet
1 or 2 cans Cream of Chicken Soup - if you use 1 can, then add 1 can of water

Mix all ingredients together in crock pot, cook on Low for about 6 hours.

Makes the most delicious, tender pork chops ever.... with a great gravy.

Bump!!!

bumpity bumpity bump.

bump for crocktober. great recipes everyone!

My fav crockpot soup for winter

dried beans soaked and rinsed ( as many different types you can find)
6 bay leaves
3 fresh rosemary sprigs
4 onions diced
drizzle of olive oil and salt and pepper to taste
( if you're a meat eater, add one diced small slab of breakfast ham)

fav crockpot meat dish

large pork shoulder as much fat trimmed off as possible
3 large onions diced or cut into small wedges
3 bay leaves
1 sprig fresh rosemary
10 juniper berries
5-6 sprigs cilantro
when meat is about an hr from being done add 3 large carrots diced in 1 inch pieces

LOVE my crockpot so def will be using this!! :bigsmile:

Curry Chicken in the Slow Cooker

I made mine with Thighs- no skin, and bone-in, but the recipe called for boneless thighs that were quartered, and I just put the thighs in as they were.. I think it tasted okay ;}

1 1/2 pounds of chicken ( I just put in 4 thighs without any skin)
3-4 potatoes
1 apple
1 can chicken broth
2 TBSP curry

I chopped up the apple (after being cored) and left the "skin" on, peeled the potatoes and cut them into chunks (you want about 2 cups or more) and mix that all together with the chicken, and curry and chicken broth- I put it in the slow cooker and mixed in there, and put on high for about 5 hours, and then served with rice- normally would avoid the rice with the potato factor, but my boys aren't big on eating everything yet- so getting them to try a bite of everything, and wasn't sure if the curry would be too spicy for them. Thinking next time I'll add more veggies, like carrots, celery, etc. The recipe also said you could cook on low for about 8-9 hours I think, but I didn't have that much time after church/Sunday School.
Sorry, I don't have a calorie count on this.

Really good and it freezes great!

Chile Verde

4 pound chuck roast, or pork shoulder/butt (I used a pork shoulder)
1 green bell pepper, seeded and diced
1 small onion, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
1 (4 ounce) can diced green chile (mine were mild, your choice)
1 (14.5 ounce) can diced tomatoes (mine had green chilies as well)

The Directions.

1. I used a 6 quart rock pot. Trim any visible fat from the meat, and plop into your slow cooker stoneware.
2. I did this the lazy way and used my food processor.
3. Pulse bell pepper and onion until they are small chunks.
4. Add this to the pork.
5. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, wash carefully and to the same food processor, no need to clean it first! Pulse.
6. Add spices, and pulse again.
7. Pour the mixture into the crock pot, and add in the cans of the diced chiles and the tomatoes.
8. Stir a bit to get the spices down the sides of the meat.
9. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.

Serve with rice, beans, tortillas, shredded cheese, and a dollop of sour cream.


Cilantro-Lime Rice

Simply make jasmine rice (or brown rice) according to the package directions. When it is finished, remove from the heat and let it sit for 10 minutes. Then, add the juice of ½ a lime per 1 cup of cooked rice, and chopped cilantro to your taste. I also add a little salt, and about 2 tsp of olive oil to help the rice separate.

A football favorite!

Beefy Nacho Dip

1 block Velveeta Cheese (I usually use the light version) – cut into pieces
1 can cream of chicken or mushroom soup – condensed
2 cans Rotel tomatoes, drained (if you can’t find Rotel, use tomatoes with green chilies)
1 pkg. Taco Seasoning – or more to taste
2 can Kidney beans – drained and rinsed
1 lb. Ground Beef – cooked and drained

Combine all ingredients and heat until cheese is melted. Serve with tortilla chips.

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love crock pot recipes. So much less time I have to spend in the kitchen

I need to use mine more! Bumping for new ideas!