Easy Crockpot Recipes

I've got this currently stewing in the crock pot for dinner tonight (and lunches to freeze):

1pk (or 5 pieces) boneless, skinless chicken thighs (could also use breasts)
the juice and zest of two limes (toss the rinds in too)
1 large onion cubed
3 cloves garlic, minced
1 cup fresh cilantro, chopped
1 - 2 tsp of whole peppercorns
1 1/2 cup water
dash of salt
1 tsp chili paste (I like Sambal Oelek), optional

Mix everything but the chicken and chili in the crock pot. Place chicken on top fillet side down and nestle it into the onion/cilantro mix. Set to low and let go for 6-7hrs, flipping over once mid way through cooking and giving the juice a good stir. Once done, take out chicken and dispose of the lime rinds. Add the chili paste to the remaining stuff in the crockpot and let it simmer a few minutes more. Serve the chicken with a few scoops of the onion, cilantro, chili, lime juice mix on top (or slice up and serve on top of a spinach salad).

I made this yesterday and it was outstanding! I wish I could take credit for the recipe but I can't, I found it on the Internet. I did add some dried cherries and dried apples to the top of the brisket also which my husband enjoyed. When I arrived home the smell was so mouthwatering I couldn't believe I had made this. I don't usually brown meat in advance but this time I followed the instructions and was very happy. It also makes a nice amount of sauce to pour over meat. I'm getting hungry just thinking about this.

I am told the flavors improve overnight, so I can test that soon from the leftovers.

This is a sweet and sour version, but not terribly sweet and the sour is tangy.

1 small onion sliced
1 clove garlic, finely diced (I added 3)
2 1/2 – 3 pounds fresh brisket (I trimmed off all the fat, this made a big difference in not having a fatty sauce)
brisket seasoning or coarse salt and freshly-ground pepper to taste
3/8 cup light brown sugar
3/8 cup vinegar
1/2 cup Heinz chili sauce
1/2 cup water

Brown the onion and garlic in a bit of olive oil in a large skillet. Season the brisket on both sides, add to the pan and brown on both sides. Transfer all to slow cooker, leaving as much oil in the pan as possible. Add brown sugar, vinegar, chili sauce and water, distributing evenly over the brisket. Do not stir. Cook on High for 45 minutes then on Low for 5-6 hours, until fork tender. Defat sauce, if needed, and serve with brisket.

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Especially now with Summer Veggies in great supply - we chop of zucchini, squash, eggplant, carrots, potatoes, corn, onion, mushrooms garlic and peppers, add a can of the jalepeno or basil diced tomatoes, then chunks of chicken.

Easy chili - two packages of ground turkey(sub chicken or beef if you like), can of corn, can of diced tomatoes, Beans, container of mushrooms, two bell peppers, a hot pepper of your choice, some cayanne spice, can of low salt chicken and rice soup. This can be good to go in 20 minutes or less, or low and slow all day.

What beans would you use? Does 'corn' mean sweetcorn?? sounds lovely

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I LOVE this website, I have made a ton of stuff, I especially like the Gyros-

http://crockpot365.blogspot.com/2007/12/alphabetical-listing-of-recipes.html

my FAVORITE is salsa chicken.

2 pounds of chicken breasts
1 large jar of salsa
1 can of whole corn kernels, drained
1 can of black beans, drained

put the chicken and salsa in the crockpot, cook on low for about six to seven hours.

a half hour before, add the corn and black beans.

it's sooo good! i make this at least once a week. sometimes i serve it in either
a whole wheat soft tortilla or i'll use the flatout wraps.

Ohh I'm going to try this tomorrow!

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Cancel this post, please? I will stop while I am behind. I can't figure out how to delete a post.

Hi all,

I am making macaroni/spaghetti sauce in my crock pot today. I just threw in my favorite stuff for sauce, some browned lean ground beef and frozen peppers/onions and topped with fresh parsley. When I get home all I have to do is cook the macaroni.

Nothing fancy, but it sure makes a good quick dinner.

JAM

I think I'm going to have to try this, crockpot recipes would make my life so much easier.

my FAVORITE is salsa chicken.

2 pounds of chicken breasts
1 large jar of salsa
1 can of whole corn kernels, drained
1 can of black beans, drained

put the chicken and salsa in the crockpot, cook on low for about six to seven hours.

a half hour before, add the corn and black beans.

it's sooo good! i make this at least once a week. sometimes i serve it in either
a whole wheat soft tortilla or i'll use the flatout wraps.

Easy Buffalo Chicken

Throw in your crockpot -

Chicken Breasts
Franks’ Buffalo Wing Sauce
Celery Salt
Onion Powder

Cook until you can pull apart chicken.

Add in Laughing Cow Cheese at end of cooking process.

You can eat it in a bowl or add to a Wheat Bun.

VERY VERY YUMMY!

My husband's favorite, from McCormick Kitchen:

http://www.mccormick.com/Recipes/Slow-Cooker/Slow-Cookers-Italian-Herb-Beef.aspx?cmpid=STFemail_Recipes_0df1f892-1471-4e72-8da7-babdba59a5b3



Makes 10 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH

per serving
Calories: 242
Fat: 14 g
Carbohydrates: 7 g
Cholesterol: 70 mg
Sodium: 567 mg
Fiber: 1 g
Protein: 22 g

2 1/2 to 3 pounds chuck pot roast, trimmed
1/2 cup chopped onion
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1/2 cup water or red wine

1. Place meat and onion in slow cooker.
2. Mix Seasoning, tomatoes and water until blended. Pour over top. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pot roast to serving platter. Stir sauce before serving. Serve with hot cooked noodles or pasta, if desired.

Husband likes it over mashed potatoes. I usually have it over rice.

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