Crock pot tips and recipes

Bump.....thank you all for these wonderful recipes!!!

This is the best site for crock pot recipes. HUNDREDS of recipes. Its kinda like the pinterest of crock pot stuff.... lol

http://punchfork.com/recipes/slow-cooker

This is making me hungry! Great posts/ideas. Thanks everyone.

I use mine to make a lot of different soups-- especially Indian dal recipes. If you want to make something with bay leaves or cardamom pods or something you want to strain out before eating, try using a tea ball! I put all those kinds of things in there, then lift the whole thing out when it's time to serve. Then nobody accidentally bites into a whole peppercorn and complains that it's too spicy. :-D

Awesome idea! Thanks for the tip.

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Stuffed peppers with ground turkey,. Add rice seasoning and veggies like grated onion, garlic and carrot to keep meat moist. Cover with tomato sauce and cook on low for about 6 hours. Yum!

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Made Shredded Chicken Tacos last night!

5 boneless-skinless chicken breast
12 oz. jar of salsa
2 TBS ground Cumin
1 small can diced jalapeños (desired temp)
1 small can green chilies

Directions:
Lay chicken breast in bottom of slow cooker-mix together rest of ingredients and pour over chicken. If chicken breast are frozen, cook on high for 4 hours-then low for 4 hours (or low for 8 hours) ; for thawed chicken breast cook on high for 4.
Remove the chicken & shred; fill hard or soft shell tortilla with desired amount.
With slotted spoon (to drain excess water) dish salsa/chilies/jalapeño mixture onto chicken-follow with desired toppings & enjoy!

THESE ROCK & are about 200-250 cals each depending on what tortillas/toppings you use!

*NOTE: you can skip the tortillas and make a taco salad using a bed of lettuce--saves you an easy 100 cals!

mm sounds delish!

bumping!

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Crockpots are good for keeping food warm at buffets... now the new ninja... I'd like to check that out! You can brown in it.

Veggistrone - The Diet Soup Recipe
Makes: 10 servings, 2 cups each


To make ahead: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.
Cost per serving: under $2.50

2 tablespoons extra-virgin olive oil
2 cups chopped onions (2 medium)
2 cups chopped celery (4 medium stalks)
1 cup chopped green bell pepper (1 medium)
4 cloves garlic, minced
3 cups chopped cabbage
3 cups chopped cauliflower (about 1/2 medium)
2 cups chopped carrots (4 medium)
2 cups green beans, cut into 1-inch pieces, or frozen, thawed
8 cups low-sodium vegetable broth or chicken broth
2 cups water
1 15-ounce can tomato sauce
1 14-ounce can diced tomatoes
1 15-ounce can kidney or pinto beans, or cannelli beans rinsed
1 bay leaf
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup thinly sliced fresh basil

1. put everything in crock pot
2. cook for 608 hrs. on low
3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

Per serving: 169 calories; 5 g fat (1 g sat, 3 g mono); 4 mg cholesterol; 25 g carbohydrate; 0 g added sugars; 7 g protein; 8 g fiber; 641 mg sodium; 718 mg potassium. Nutrition bonus: Vitamin A (123% daily value), Vitamin C (87% dv), Folate (23% dv), Potassium (21% dv), Calcium (16% dv).

You can also add red pepper flakes or hot sauce if you like. I have added and subtracted certain veggies and added seafood also. Try addidn Baby Bok Choy instead of cabbage. YUM!

Super Easy Chicken
4-5 Frozen skinless boneless chicken breast
1 package dry italian dressing mix
1 cup warm water or fat free chicken broth

place chicken in bottom of crockpot, sprinkle dressing mix over chicken then pour water or broth over chicken. Cover and cook on low 8-10 hours.

Well crap - I grabbed ranch mix, rather than Italian. I knew it didn't sound right, but I couldn't remember. I hope it tastes ok tonight . . .