Crock pot tips and recipes

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  • chelseafxx
    chelseafxx Posts: 251 Member
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    bump
  • notreallytrillian
    notreallytrillian Posts: 77 Member
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    Skinnytaste.com has lots of excellent crock pot recipes. This is by far my favorite: http://www.skinnytaste.com/2010/03/mexican-slow-cooked-pork-carnitas.html
  • hansea47
    hansea47 Posts: 353 Member
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    We use "Fix-it and Forget-It Lightly" for a lot of our crock pot cooking. I'm making Healthy Chicken from the book for supper tonight...3.5 lb whole chicken cut up in pieces, coat it with skim milk and finely crushed corn or rice cereal, salt and pepper, then cook on high for 3.5-4 hrs.
  • tialynn1
    tialynn1 Posts: 886 Member
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    Bump! I need to look at this in the evening, so I can save some of it.
  • Libi_KK
    Libi_KK Posts: 572 Member
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    I make Scalloped Potatoes in mine all the time. It is supposed to serve 12

    - 1 cup sour cream
    - black pepper (to taste)
    - 1 can condensed cream of potato soup
    - 1 tbsp Worcestershire sauce
    - 2 lb small red potatoes
    - 1.5 cups shredded cheddar cheese or cheese blend
    - 1/2 pound of meat (optional)


    Grease/Pam the crock well. Mix soup, pepper, Worcestershire sauce, and sour cream together in a bowl until well blended. I'm more of a one bowl kind of girl so I just dump everything in the crock-pot at once and give it a good stir instead of layering it. Cook on high for 3-4 hours, low 7-8 hours or until the potatoes are done.

    I can't give you the calorie count because I just don't know it. I use low sodium, low fat everything and it comes out fantastic. It is very easy to adjust for the number of people being served. This is DH's favorite meal so we tend to have it rather often, with a package of cubed ham added in. Sometimes I toss in ring bologna or crisp bacon. Served with a nice side salad this makes a complete meal.
  • bren998
    bren998 Posts: 92 Member
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    Bump
  • geecee77
    geecee77 Posts: 149 Member
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    Definate BUMP! :)
  • SMidgett87
    SMidgett87 Posts: 1 Member
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    bump (many of these recipies sound delicious)
  • laural007
    laural007 Posts: 251 Member
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    Bumpity bump
  • JLjmckesson
    JLjmckesson Posts: 31 Member
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    bump :)
  • HelenDootson
    HelenDootson Posts: 443 Member
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    Bump
  • Michshellars
    Michshellars Posts: 155
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    I recently purchased a Crockpot too, loving all the tips and recipes! Thanks everyone! :smile:
  • EinTX
    EinTX Posts: 104 Member
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    bump
  • Kcneufville
    Kcneufville Posts: 16 Member
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  • Yardtigress
    Yardtigress Posts: 367 Member
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    I tried the whole chicken in the crock pot with the balls of tin foil under it. It is Great!!
  • Red3535
    Red3535 Posts: 4 Member
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    bump
  • BMARYLYNN
    BMARYLYNN Posts: 46 Member
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    bump for later...i love my crockpot
  • onamission7486
    onamission7486 Posts: 10
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    Bump For Later :)
  • acooper_stl
    acooper_stl Posts: 1 Member
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    bump
  • marafish
    marafish Posts: 8 Member
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    Comfort chicken for the indifferent cook.

    4-6 lb roasting chicken depends on the size of your crock pot
    vegetables: number and type depend on how many people to feed and what they are willing to eat.
    For example, potatoes, onion, carrots, celery

    Place vegetables in bottom of crock pot to form a base for the chicken. Slice potatoes and arrange around the bottom of the crock pot around the edge.. Cut carrots and/or celery to fit into center of the ring formed by the potatoes (if the pot is big enough or the carrots small enough, there is no need to cut the carrots),
    Place chicken on top of vegetables.
    Cook on high for 6 to 8 hours or until the internal temperature of the chicken is 180 degrees F. Carefully lift the chicken from the pot to a serving plate (it may collapse in a heap on the plate). Spoon out the vegetables from the crock pot for serving. Reserve the liquid in the pot for making soup.

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