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    Any one reccomend a great crockpot recipe?

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    Replies

    • Posts: 103
      Bump again :)
    • Posts: 116 Member
      bump
    • Posts: 937 Member
      Bump
    • Posts: 75 Member
      Here's some sites that may or may not have been listed on part one of this thread..


      http://crockpotrecipeexchange.com/p/recipe-index.html

      http://www.365daysofcrockpot.com/

      http://www.skinnytaste.com/search/label/Crock Pot Recipes
      show previous quotes
      love Pinterest for that reason!

      I LOVE Skinny Taste...haven't heard of the other two, but excited to try them out!
    • Posts: 12,033 Member
      Fantastic Soup & so Simple! I made it in the Crockpot yesterday and it's incredible! Perfect for this freezing weather we're having.


      Split Pea Soup (Crock Pot) - Dairy Free


      Prep Time: 10 mins

      Cook Time: 6 hrs

      Ingredients

      1 (16 ounce) package dried split peas, rinsed
      2 cups diced ham
      3 carrots, peeled and sliced
      1 medium onion, chopped
      2 stalks celery, plus leaves, chopped
      2 garlic cloves, minced
      1 bay leaf
      1/2 tablespoon seasoning salt
      1/2 teaspoon fresh pepper
      1 1/2 quarts hot water or 1 1/2 quarts broth

      Directions:

      Layer ingredients in crockpot.
      Pour in water, so don't stir.
      Cover and cook on high 4-5 hours or on low for 8-10 hours.

      Remove Bay leaf.
      Serve with some nice crusty bread or buns.

      http://dairy-free.food.com/recipe/split-pea-soup-crock-pot-dairy-free-99103/review
      http://dairy-free.food.com/recipe/split-pea-soup-crock-pot-dairy-free-99103
    • Posts: 104 Member
      :smile: bump
    • Posts: 56
      I just made potato soup last night and it was wonderful!

      5 lbs potatoes cut into quarters with peel on
      4 cups chicken stock
      1 onion chopped

      cook in crock pot on high for 5 hours or low for 10. Once done add 16 oz of creme cheese ( 1/3 less fat works great) and blend until creamy. You can add rosemary, bacon, chives, and cheddar cheese for garnish.
    • Posts: 38 Member
      Here's a really delicious vegetarian spinach and lentil dahl recipe from food.com. I didn't have all the spices and it still tasted delicious.

      2 cups dried red lentils, rinsed & sorted
      3 -4 garlic cloves, minced
      1 -2 tablespoon fresh ginger, finely chopped
      1 (10 ounce) package frozen spinach
      1 tablespoon curry powder (to taste)
      1 teaspoon ground cumin (to taste)
      1 teaspoon ground coriander (to taste)
      1 teaspoon yellow mustard seeds (to taste)
      red pepper flakes (to taste)
      ground cinnamon (to taste)
      4 cups low sodium vegetable broth
      water, as needed

      Directions:

      1. toss it all in there and cook on low 6-8 hours. check water level a few times to make sure lentils don't burn, add water if needed.

      Read more at: http://www.food.com/recipe/slow-cooker-red-lentil-dahl-352879?oc=linkback
    • Posts: 63 Member
      Huge bump for me. Thank you.
    • Posts: 12,033 Member
      I just made potato soup last night and it was wonderful!

      5 lbs potatoes cut into quarters with peel on
      4 cups chicken stock
      1 onion chopped

      cook in crock pot on high for 5 hours or low for 10. Once done add 16 oz of creme cheese ( 1/3 less fat works great) and blend until creamy. You can add rosemary, bacon, chives, and cheddar cheese for garnish.
      Thanks! Sound delicious and simple to make :)
    • Posts: 50 Member
      bump
    • Posts: 1,012 Member
      yum
    • Posts: 13 Member
      bump
    • Posts: 180 Member
      saving for later! Crockpots are the best things for college kids. :)
    • Posts: 993 Member
      Bumping for later reference!
    • Posts: 237 Member
      Crockpot Salsa Chicken

      4-6 boneless, skinless chicken breasts
      1 (16 oz) bottle salsa
      1 packet or 2 teaspoons (I used 2 tablespoons because I love flavor) taco seasonings --I make my own and you can find that recipe on Pinterst

      Mix the seasoning with the salsa and pour it on the chicken. Let it cook all day until it shreds easily --about 5 hours or so, longer if you cook it on low.

      We like it with tortillas and taco fixings, but you can serve it anyway you wish. Freezes well too.
    • Posts: 102 Member
      Bump for later...
    • Posts: 108 Member
      A buddy of mine does a passable faux BBQ pork butt. You get a boston butt, coat it with a dry rub of your choice, add sliced onion, sliced garlic, a couple bay leaves, enough water to cover half the butt and a small amount of liquid smoke. let it go on low for 8 hours or so, turn it over half way through. I also like to sear the butt before it goes in the pot, gives a bit of texture since you aren't going to get any bark.
    • Posts: 863 Member
      Crockpot Balsamic Chicken Thighs

      I have done bone in and bone out chicken thighs. Both are delicious.

      I love this recipe and it's low cal.

      I have yet to make it for someone who doesn't like it


      Ingredients
      •1 teaspoon garlic powder
      •1 teaspoon dried basil
      •½ teaspoon salt
      •½ teaspoon pepper
      •2 teaspoons dried minced onion
      •4 garlic cloves, minced
      •1 tablespoon extra virgin olive oil
      •½ cup balsamic vinegar
      •8 boneless, skinless chicken thighs (about 24 ounces)
      •sprinkle of fresh chopped parsley


      Instructions
      1.Combine the first five dry spices in a small bowl and spread over chicken on both sides.
      2.Set aside.
      3.Pour olive oil and garlic on the bottom of the crock pot.
      4.Place chicken on top.
      5.Pour balsamic vinegar over the chicken.
      6.Cover and cook on high for 4 hours.
      7.Sprinkle with fresh parsley on top to serve.


      Nutrition Information

      Serving size: 1 thigh
      Calories: 133
      Fat: 5g
      Carbohydrates: 4g
      Sugar: 3g
      Sodium: 222mg
      Protein: 17g
      Cholesterol: 70mg
    • Posts: 291 Member
      I made a chicken curry yesterday from thelemonbowl.com it had sweet potatoes, chick peas, and coconut milk ....

      it was soo good my husband had seconds, and we both packed it for lunch today !!

      We ofter just throw in a roast, shred it, make a gravy...enjoy with a variety of meals options/sides.
    • Posts: 1,058 Member
      bump
    • Posts: 261 Member
      bump!
    • Posts: 14 Member
      bump
    • Posts: 650 Member
      Here's some sites that may or may not have been listed on part one of this thread..


      http://crockpotrecipeexchange.com/p/recipe-index.html

      http://www.365daysofcrockpot.com/

      http://www.skinnytaste.com/search/label/Crock Pot Recipes
      show previous quotes
      love Pinterest for that reason!

      Bumping for the ideas!!! THANKS ALL!!!
    • Posts: 475 Member
      bump for recipes!
    • Posts: 19 Member
      One of my favorites here
      http://www.myfitnesspal.com/topics/show/360696-if-you-re-a-fan-of-crockpot-cheeseburgers?hl=crockpot+cheeseburger
    • Posts: 239 Member
      bump
    • Posts: 525 Member
      Bump
    • Posts: 71 Member
      I make the Salsa Chicken like someone else posted. My version:
      2 frozen boneless/skinless chicken breasts
      1 cup salsa
      half an onion (chopped)
      handful of shredded carrots
      2 stalks celery (chopped)

      My chicken is always perfectly done after 3 hours on high, 4.5-5 hours on low, so I usually prep it early then turn it on low at lunch (noon) so it's ready easily by 6.

      My favorite Crockpot meal is more of a method:
      frozen chicken breasts
      chopped onion/carrots/celery/garlic
      1 can of cream of mushroom (or celery or chicken or broccoli cheddar or... etc) soup
      1/3 can of water
      dash of salt
      lots of black pepper

      Cook on high 3hrs or low up to 5-6hrs. I break the chicken into smaller pieces when done, and we put it over a starch- rice, baked potatoes (I do mine in the microwave), pasta, it's even good with a piece of toast. :) When I'm trying to cut back on carbs, I eat it over steamed broccoli or roasted zucchini. Reheats very well, so we don't mind leftovers.

      ETA: The low-sodium and low-fat cream soups work just as well as the regular kind. I always use whatever I have on hand!
    • Posts: 8 Member
      Bump
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