CROCKtober - break out your crock pot recipes for October!

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Replies

  • djk721
    djk721 Posts: 59 Member
    What is so special about a crockpot?

    If you work all day like I do, a crockpot is priceless!! I can put dinner in before I leave for work and it is ready when I get home. And it is a healthy way to cook! My current favorite:

    2 frozen smoked pork chops
    2 raw sweet potatoes--cut in quarters

    Cook on low 8-10 hrs!
  • Life_Is_Good2_Me
    Life_Is_Good2_Me Posts: 36 Member
    Love this! Bumpin for great ideas.
  • theshow4jsu
    theshow4jsu Posts: 380 Member
    I have a few that my family and I enjoy(well not the pork one anymore)-
    Roast Beef-
    2-3lb 7 bone chuck roast
    1 pkg Zesty Italian Dressing Mix
    1 pkg Au Jus Mix
    1 can Campbell's Condensed beef broth

    Directions- Put roast in slow cooker, mix other ingredients together and pour over roast. Cook on low for 8 hours.
    So flavorful.

    Slow cooker pork-
    2-3 pounds of boneless pork strips
    1 large container of sauer kraut
    1 medium onion diced

    Directions-
    Season pork with salt and pepper and brown on high in a cast iron skillet. Only until brown on the outside, not cooked all the way thru.(you can do this the night before and refrigerate)
    Put in the slow cooker and add onion and kraut and cook on low for 6-8 hours.

    Slow cooker chicken-
    4 boneless chicken breasts frozen
    1 large or 3 small cans of healthy request cream of chicken soup
    1 pkg lipton onion soup mix
    8 oz of light sour cream

    Directions- put frozen chicken breasts in crockpot
    Mix the rest of the ingredients and poor over the chicken.
    Cook on low for 9-10 hours.
  • 130annie
    130annie Posts: 339 Member
    Good to try!
  • castell5
    castell5 Posts: 234 Member
    I have a Pot Roast recipe too, much easier and very delicious! However, not so sure you could call it "diet food"

    1 Rump Roast
    1 package of Lipton Onion Soup Mix
    1 can of Cream of Mushroom Soup
    Carrots
    Potatoes.

    Do NOT add water. Cook all day and it will make a very savory gravy and tender meat pot roast. Try it! Add nothing but what you see on my list of ingredients.
  • Spunky50
    Spunky50 Posts: 23 Member
    Sounds really good!! Thanks!
  • lucindasun
    lucindasun Posts: 38
    Pulled Pork Barbeque

    PREPARATION:
    4lb pork roast (pork shoulder) - I've also done two 3 lb pork roasts in one pot
    2 onions, sliced, divided
    1 onion, chopped (optional)
    5 or 6 whole cloves
    2 cups water
    16 oz bottle of your favorite BBQ sauce - (ABSOLUTELY THE BEST for this recipe is Montgomery Inn BBQ Sauce and I use 2 bottles b/c I like it pretty saucy, especially if I'm doing two 3 lb roasts. You can also use one bottle of sauce and add water if its too dry.)
    salt and pepper

    PREPARATION:
    Place one sliced onion at the bottom of Crock Pot.
    Stud pork roast with cloves and season with salt and pepper.
    Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two-thirds of the way.
    Cover and cook on low 8 to 12 hours. (I usually start mine right before going to bed, so its ready to shred in the morning and ready to eat by lunch time).
    Remove roast and place on cookie sheet. Remove and discard cloves, bone and fat as well as any water, onions, and grease remaining in pot.
    Using two forks, or your fingers, pull apart until the entire roast is shredded. (I move the pork from one side of cookie sheet to other as I shred and I am maniacal about getting all the fat out.)
    Return the pulled pork to the crock pot. Mix in the chopped onion (optional) and BBQ sauce and cover. Heat on high 1-3 hours stirring often until heated through, or onions are soft.

    NOTE: You can cook the roast on high instead of low to cut the cooking time. Freezes and reheats extremely well!
  • lucindasun
    lucindasun Posts: 38
    Pulled Pork Barbeque

    PREPARATION:
    4lb pork roast (pork shoulder) - I've also done two 3 lb pork roasts in one pot
    2 onions, sliced, divided
    1 onion, chopped (optional)
    5 or 6 whole cloves
    2 cups water
    16 oz bottle of your favorite BBQ sauce - (ABSOLUTELY THE BEST for this recipe is Montgomery Inn BBQ Sauce and I use 2 bottles b/c I like it pretty saucy, especially if I'm doing two 3 lb roasts. You can also use one bottle of sauce and add water if its too dry.)
    salt and pepper

    PREPARATION:
    Place one sliced onion at the bottom of Crock Pot.
    Stud pork roast with cloves and season with salt and pepper.
    Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two-thirds of the way.
    Cover and cook on low 8 to 12 hours. (I usually start mine right before going to bed, so its ready to shred in the morning and ready to eat by lunch time).
    Remove roast and place on cookie sheet. Remove and discard cloves, bone and fat as well as any water, onions, and grease remaining in pot.
    Using two forks, or your fingers, pull apart until the entire roast is shredded. (I move the pork from one side of cookie sheet to other as I shred and I am maniacal about getting all the fat out.)
    Return the pulled pork to the crock pot. Mix in the chopped onion (optional) and BBQ sauce and cover. Heat on high 1-3 hours stirring often until heated through, or onions are soft.

    NOTE: You can cook the roast on high instead of low to cut the cooking time. Freezes and reheats extremely well!
    I do a similar recipe with a skinless turkey breast as I don't eat pork since gallbladder issues, Same idea and is amazing!
  • SueD66
    SueD66 Posts: 405 Member
    thanks to All these sound so great and the perfect time of year too
  • duluthian
    duluthian Posts: 69
    bump
  • sbrBirdy
    sbrBirdy Posts: 224 Member
    One of my favorites...

    Smokey Roast

    Coffee Spice Rub
    2 tablespoons coffee grounds
    1 tablespoon dried oregano
    1 tablespoon cumin
    ½ tablespoon garlic powder
    1 teaspoon unsweetened cocoa powder
    1 teaspoon sea salt
    ½ teaspoon ground chipotle
    ¼ teaspoon cinnamon
    Mix all spice rub ingredients together and set aside.

    Roast
    1 tablespoon coconut oil
    2.5 lb beef chuck roast
    1 red onion, halved and sliced
    ¾ cup water

    Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is
    nice and hot. Take the spice rub mixture and rub the entire amount into and all over the
    roast – really rub it in, do not just brush it on. Using tongs, place the roast into the hot
    skillet and sear for 3-4 minutes on each side. If your pan is not hot enough you will lose
    your spices, but if it’s too hot, you will burn your roast. You want it to make a nice crust on
    both sides of the meat. Place your sliced onions in the bottom of a slow cooker. Once the
    roast has been seared, put the roast in the slow cooker on top of the onions. Add the water,
    cover and cook on high for 5-6 hours or on low for 7-8 hours.
  • mockchoc
    mockchoc Posts: 6,573 Member
    Oh, love this thread! Will start at the beginning with the curry chicken this weekend! Thanks!
  • Ichristini
    Ichristini Posts: 66 Member
    Wow, there are some great recipes in here, but not all of them are very healthy! ;)

    I use my crock pot 1-2 times a week. This week I made Buffalo chicken and "mexi" Roast

    Buffalo Chicken
    2.5 lbs chicken breasts
    12 oz Franks
    1 envelope Hidden Valley Ranch
    1/2c. light sour cream
    1/2 onion

    serves 8, 168 Calories, 26 g protein, 8 carbs 4 fat


    "Mexi" Roast

    1.75 Bottom Round Roast Fat trimmed off
    1 onion chpped
    2 cans Diced tomatoes with Green Chiles
    1 small can chopped green chiles
    1 tbs chile powder

    Serves 8 (about 3 oz meat and 2/3 c. sauce)

    219 calories 28g protein 7 carbs 8 fat



    25851322.png
    Created by MyFitnessPal.com - Free Weight Loss Tools
  • Life_Is_Good2_Me
    Life_Is_Good2_Me Posts: 36 Member
    Barbecue chicken sandwiches

    I cook this in the crock pot about 4 hours on high.

    Barbecue sauce:
    3 cups ketchup
    1/3 cup brown sugar
    2 tsp worsch. sauce
    2 tsp low sodium soy sauce
    2 tsp cider vinegar
    garlic salt (optional) I use garlic powder just shake some on

    3-4 large boneless skinless chicken breast

    When the chicken is done, take it out and shred. Add back to sauce and cook another 15-20 minutes.

    We serve on buns with cold slaw.
    You can freeze any leftovers.

    Enjoy!
  • whynotnana
    whynotnana Posts: 22 Member
    Bump!!!
  • krickeyuu
    krickeyuu Posts: 344 Member
    Maybe not totally low cal or healthy but...

    PULLED PORK

    (1) 5lb pork butt (shoulder) trimmed of all external fat
    1 tbsp canola oil
    1/2 tsp lite Salt
    1 tsp cracked Pepper
    1 tsp garlic powder

    1 green bell pepper sliced into rounds
    1 Vidalia or Maui onion slice into rounds
    5-6 cloves of garlic
    1 bottle of your favorite BBQ Sauce ( I like KC Masterpiece Original)

    Rub pork with spices. In skillet, sear the pork on all sides in canola oil. place 1/2 of the vegetables on the bottom of slow cooker. Add pork. Pour BBQ sauce over pork. Top with remaining veggies. Cook on low 6-8 hours. Remove pork and pull apart with two forks. Discard any large pieces of fat. Top with veggies and serve on a platter with additional BBQ sauce (can be eaten alone or on a whole wheat bun).
  • iowatransplant
    iowatransplant Posts: 44 Member
    Bump :)
  • shae68143
    shae68143 Posts: 422 Member
    BUMP..

    Lots sound so good
  • jenfitnessmama
    jenfitnessmama Posts: 138 Member
    Teryaki Chicken

    3 chicken breasts, cut into chunks

    1/2 cup soy sauce

    2 tbsp. brown sugar

    1 tbsp. ground ginger

    Place chicken in crockpot. Mix together soy sauce, sugar and ginger. Pour over top of chicken. Cook on high 1 hour then on low 6-7 hours.

    Serve over egg noodles or rice.

    Makes 3-4 1 cup servings.
  • TRACIW1212
    TRACIW1212 Posts: 5
    can you add veggies to this????
  • bonniejo
    bonniejo Posts: 787 Member
    Sweet Potato Burritos!

    4 sweet potatoes
    1 package of frozen corn
    2 cans of black beans, thoroughly rinsed
    2 jars of salsa
    4 oz of soft cream cheese

    Put on slow cooker on high for 6 hours. Delish, vegetarian, and kids love it! Any other vegetarian ideas?
  • paulaviki
    paulaviki Posts: 678 Member
    I'm going to be making beef in ale in my slow cooker tomorrow. I don't have an exact recipe but its -
    one pack of casserole beef (500g)
    2-3 carrots
    2 leeks (or 5-6 baby leeks)
    one bottle or can of ale (using directors tomorrow as its what I have)
    Beef stock
    1-2 teaspoons of whole grain mustard
    1-2 teaspoons of tomato purée
    Dried parsley

    I just brown the beef then chuck it in the slow cooker with everything else for about 8 hours. It's yummy on its own or with mash or roast potatoes but best with dumplings.
  • jenfitnessmama
    jenfitnessmama Posts: 138 Member
    TraciW1212: I'm pretty sure you CAN add veggies to it, but I didn't because I made them on the side. However, this was my first time making this recipe so adding vegetables would definitely be experimental.
  • RobinvdM
    RobinvdM Posts: 634 Member
    tagging so I dont lose the thread. Keep those recipes coming!!!
  • Shellsmiley
    Shellsmiley Posts: 323 Member
    Wanting to keep track of these wonderful recipes. :)
  • TArnold2012
    TArnold2012 Posts: 929 Member
    Bump for later :)
  • jenfitnessmama
    jenfitnessmama Posts: 138 Member
    Bumpity Bump Bump!
  • Katiedid717
    Katiedid717 Posts: 48 Member
    I made this in my crock pot last night - not only does it taste pretty good, but my apartment smelled AMAZING when I woke up today!


    2 1/2 cups peeled and cubed macintosh apple
    3 cups peeled and cubed sweet potato
    1 1/2 cups cleaned and cubed butternut squash
    1 tablespoon pumpkin pie spice

    2 cups low sodium vegetable broth
    1 teaspoon pumpkin pie spice
    1 tablespoon honey

    Preheat the oven to 400 degrees. Spread apple, sweet potato, and squash on a greased cookie sheet, then sprinkle with the pumpkin pie spice. Roast for 10-15 minutes.

    Transfer the roasted veggies to a crock pot and top with 2 cups of vegetable broth, a teaspoon of pumpkin pie spice, and a tablespoon of honey. Cook on low for 6 hours. Mash vegetables for last half hour of cooking, or use a blender after the soup has cooled to give it a smooth, creamy texture.

    4 servings, 165 calories each.
  • Tayhoff
    Tayhoff Posts: 2
    Bump for later
  • SteffieMark
    SteffieMark Posts: 1,719 Member
    Bumping to not miss any new ones.

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