CROCKtober - break out your crock pot recipes for October!

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  • MaureenMZM
    MaureenMZM Posts: 13
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    bump :smile:
  • Plemmons84
    Plemmons84 Posts: 19 Member
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    bump
  • triciab73
    triciab73 Posts: 2 Member
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    This sounds delish! Thanks for sharing. :)
  • cbaggs
    cbaggs Posts: 2
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    bump
  • dynad
    dynad Posts: 87 Member
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    sounds good !
  • smerta
    smerta Posts: 1 Member
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    bump
  • kswift85
    kswift85 Posts: 56 Member
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    bump!
  • cabaray
    cabaray Posts: 971 Member
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    bump
  • ChrisRS87
    ChrisRS87 Posts: 781 Member
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    Anyone else see the title briefly at first and see something else there?
  • Topsking2010
    Topsking2010 Posts: 2,245 Member
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    Bump
  • ChelseaJewell
    ChelseaJewell Posts: 21 Member
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    Rotisserie style crockpot chicken
    We use a small whole chicken
    Recipe for rub (equal parts of all spices except about half on the red pepper)
    Salt
    Paprika
    Black pepper
    Red pepper
    Italian seasoning
    Onion powder
    Dried Thyme
    Garlic powder

    Cook on low 8 hours, the chicken falls off the bone. Could definitely just use breast for an even healthier option.
  • Demsecure
    Demsecure Posts: 1
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    Chicken Adobo (shamelessly stolen)

    http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe/index.html

    I just chuck the chicken into the crock pot at the beginning of the day.

    Ingredients
    4-5 lbs. chicken thighs
    1/2 cup white vinegar
    1/2 cup soy sauce
    4 cloves garlic, crushed
    1 tsp. black peppercorns
    3 bay leaves
    Directions
    Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
  • asra425
    asra425 Posts: 14
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    bumpity bump bump
  • fishgutzy
    fishgutzy Posts: 2,807 Member
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    Bourbon Chili. All Beef, No Beans.

    4 to 5 pounds of sirloin tip cutting into cubes, or stew beef (budget decides this one)
    1 to 2 pounds of mixed fresh peppers. The combination depending on how hot you like it. Chopped. Include seeds for more heat.
    1 large vidalia onion. Chooped.
    1 to 2 pounds of diced tomatoes. Fresh or canned.
    1 pint of bourbon. (I don't use top shelf for chili, but not rot gut either)
    1 to 2 tbs salt (or to taste)
    3 tbs chili powder
    2 tbs cumin.
    Mix it all and cook over night. First couple hours on high. Then switch to low.
    The next day, cool quickly using ice in freezer bags.
    Once cool, put in fridge for 5 to 7 days.
    Cook second time for 4 hours the day it is to be served.

    Alternative recipe: Replace 1 pound of beef with a pound of black beans.

    Alcohol cooks out. Has a nice bourbon flavor.
  • dbaumgarn
    dbaumgarn Posts: 111
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    bump
  • jess1419
    jess1419 Posts: 3
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    bump
  • Manleymomof2
    Manleymomof2 Posts: 50 Member
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    **BUMP**
  • mcpherson4
    mcpherson4 Posts: 287 Member
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    bump for later.
  • JennaM222
    JennaM222 Posts: 1,996 Member
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    BIZUMP I LOVE MY CRACKPOT!!!!!!!!!
  • slackerwoman
    slackerwoman Posts: 261 Member
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    Chicken Adobo (shamelessly stolen)

    http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe/index.html

    I just chuck the chicken into the crock pot at the beginning of the day.

    Ingredients
    4-5 lbs. chicken thighs
    1/2 cup white vinegar
    1/2 cup soy sauce
    4 cloves garlic, crushed
    1 tsp. black peppercorns
    3 bay leaves
    Directions
    Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

    Thank you thank you thank you

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