Easy Crockpot Recipes

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  • DaltonsMom
    DaltonsMom Posts: 10
    :bigsmile: Bump
  • lilRicki
    lilRicki Posts: 4,555 Member
    i made "lazy man cabbage rolls' the other day in the crockpot [could do reg ones as well..

    just chopped up cabbage and onion put it in the crock pot.
    put in some ground beef [broken up so its doesnt cook as a big lump lol
    1 cup of rice
    can of diced or crushed tomatoes poured over top
    and about a can [from the tomatoes] of water poured over top
    set on low and let it go


    I made this yesterday and failed miserably! My son ate two bowls of it...my fiance had half a bowl, and i choked down 2 spoons of it...i hate cooking, i suck so bad at it
  • tessb84
    tessb84 Posts: 98 Member
    http://www.kraftrecipes.com/recipes/dinner/planning/slow-cooker.aspx?cm_sp=4th+column-_-top+dinner+-_-slow-cooker+recipes&cm_mmc=eml-_-rbe-_-20101005-_-1013



    this website has some good looking recipes
  • kingkimi1213
    kingkimi1213 Posts: 132 Member
    I tried the salsa chicken with mango salsa and put it on butter herb mashed potatos. Wow it was yummy! Good thread! Good ideas!
  • husker_gal
    husker_gal Posts: 462 Member
    Slow cooker deer roast

    Two small rinsed deer roasts
    one can of Campbell's French onion Soup
    1/2 - 3/4 cup of beef broth
    Misty's seasoning to taste ( or your favorite all purpose seasoning)

    Cook on low for 10-11 hours. This is wonderful with some steamed asperagus spears and a piece of buttered bread. The meat just falls apart and is very very lean and low in calories. mmmmmmmmmm!! I make this at least once a week. :D Enjoy!
  • army_munchkin
    army_munchkin Posts: 52
    this is awesome! I love my crockpot and cant wait to try some of these
  • egbkid
    egbkid Posts: 164 Member
    This one is from the Crock-Pot recipe card collection 2007

    Simply Delicious Pork
    1.5 lbs boneless pork loin cut into 6 pieces or 6 boneless thick porkchops
    4 medium Golden Delicious apples, sliced
    3 tablespoons packed brown sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon salt


    Place pork in the crock-pot and cover with apples
    Combine brown sugar,cinnamon and salt in small bowl, sprinkle over apples.
    Cover and cook on LOW 6 to 8 hours.

    Makes 6 servings about 300 calories per serving
    Serve with cooked carrots and rice

    I made this tonight and everyone liked it.

    Enjoy!

    JAM

    PS: I added about a half a cup of water to keep it from sticking.



    I have that tin of recipes, i have made this one several times and everyone loved it!! I believe thre is a post about it on my blog (on sig) can;t remember, though.

    All these recipes sound awesome, I already have written down 4 and i am only half way through the posts! YUM!!
  • egbkid
    egbkid Posts: 164 Member
    After reading all the yummy recipes, i decided to run home on my lunch and throw something in for dinner! I love that i work only a ten minute walk from home.
    Last weekened i found this new Orange Madrin Sesame something dressing from Kraft, so i ran home, threw a chicken breast in the crockpot (frozen, never cooked chicken frozen before, so fingers crossed) and dumped some of the dressing on top, maybe about 1/4 cup. So now when i get home, all i have to do is make a veggie and a potato, and enjoy! Now why didn't i think of this before?

    It is good dinner is covered; i have to do some baking tonight....my beau is going away for 3 weeks on Monday, gotta send some baking with him so he won't forget to come back, hehe! :-)

    Bonus....i got 20 minutes extra walking today, from running home at lunch! :-)
  • amysj303
    amysj303 Posts: 5,086 Member
    I was gonna ask if anyone put in frozen chicken? let me know!
  • egbkid
    egbkid Posts: 164 Member
    it cooked good, in 4 hours on high...shrank A LOT, I have seldom had thawed chicken shrink like the frozen chicken did. It was a bit crispy on one part that touched the side of the pot, i think the sugar caramelized.
  • cardbucfan
    cardbucfan Posts: 10,571 Member
    bump. These look awesome!
  • jam0525
    jam0525 Posts: 1,681 Member
    I throw frozen chicken breasts in the crock pot all the time. Since most recipes are 4-6 and I'm gone 8-10 using the frozen chicken keeps it from being too over done.

    Just remember to be sure the crock pot is more than half full.

    JAM
  • MegJo
    MegJo Posts: 398 Member
    Bump! Great recipes! :) Perfect for fall and winter
    Thanks all!
  • gingermoon
    gingermoon Posts: 239 Member
    This is one of my favorites!!!
    It tastes so rich and comforting.

    Easy Chicken Stew

    This stew can be made easily using convenient canned and frozen
    ingredients.

    4 entrée servings
    1 can (10 3⁄4 ounces) reduced-sodium 98% fat-free
    condensed cream of chicken soup
    11⁄4 cups 2% reduced-fat milk (although, I use fat free milk, so adjust calories and fat accordingly!)
    1 cup water
    1 pound boneless skinless chicken breasts,
    cubed (3/4-inch)
    1 cup sliced onion
    1 package (10 ounces) frozen mixed vegetables,
    thawed (I generally just use peas and carrots)
    2 tablespoons cornstarch
    1/4 cup cold water
    Salt and pepper, to taste
    1. Combine soup, milk, and water in slow cooker; stir in chicken and onion.
    Cover and cook on low 5 to 6 hours, adding mixed vegetables during
    last 20 minutes. Turn heat to high and cook 10 minutes; stir in combined
    cornstarch and water, stirring 2 to 3 minutes. Season to taste with salt and
    pepper.

    Per Serving:
    Calories: 293
    % calories from fat: 15
    Fat (g): 4.6
    Saturated fat (g): 2.2
    Cholesterol (mg): 79.6
    Sodium (mg): 303
    Protein (g): 34
    Carbohydrate (g):27
    Exchanges:
    Milk: 0.0
    Vegetable: 0.0
    Fruit: 0.0
    Bread: 2.0
    Meat: 3.0
    Fat: 0.0
  • natural8016
    natural8016 Posts: 16
    Bump :smile:
  • gingermoon
    gingermoon Posts: 239 Member
    Teriyaki Chicken Wings

    Cooked chicken wings can be broiled briefly after cooking if you want them
    to be browned.

    8 servings
    3 pounds chicken wings with wing tips removed,
    halved (about 16)
    11/2 cups packed light brown sugar (I use splenda brown sugar)
    1 cup soy sauce
    2 tablespoons hoisin sauce
    1 teaspoon ground ginger
    1/2 teaspoon garlic powder
    1 tablespoon each: chopped parsley, toasted
    sesame seeds

    1. Place chicken wings in slow cooker; pour combined remaining ingredients,
    except parsley and sesame seeds, over chicken wings. Cover and cook
    on high 3 to 4 hours. Sprinkle with parsley and sesame seeds.

    Per Serving:
    Calories: 95
    % of calories from fat: 26
    Fat (gm): 2.6
    Saturated fat (gm): 0.6
    Cholesterol (mg): 33.1
    Sodium (mg): 724
    Protein (gm): 14
    Carbohydrate (gm): 3.5
    Exchanges:
    Milk: 0.0
    Vegetable: 0.0
    Fruit: 0.0
    Bread: 0.0
    Meat: 2.0
    Fat: 0.0


    Buffalo Chicken Wings

    Everybody’s favorite!

    8 servings
    4 tablespoons each: margarine or butter,
    hot pepper sauce
    1 tablespoon white distilled vinegar
    3 pounds chicken wings with wing tips
    removed, halved (about 16)
    Salt and pepper, to taste
    Fat Free Blue Cheese Dressing

    1. Combine margarine, hot pepper sauce, and vinegar
    in slow cooker; turn heat to high and cook until
    margarine is melted, about 15 minutes.
    2. Sprinkle chicken wings with salt and pepper; broil 6 inches from heat
    source until lightly browned, about 5 minutes on each side. Add to slow
    cooker and toss with margarine mixture; cover and cook on high 3 to 4
    hours. Serve with Fat Free Blue Cheese Dressing.

    Per Serving:
    Calories: 159
    % of calories from fat: 54
    Fat (gm): 9.4
    Saturated fat (gm): 2.4
    Cholesterol (mg): 37.6
    Sodium (mg): 552
    Protein (gm): 14
    Carbohydrate (gm): 4.1
    Exchanges:
    Milk: 0.0
    Vegetable: 0.0
    Fruit: 0.0
    Bread: 0.0
    Meat: 2.0
    Fat: 1.0
  • gingermoon
    gingermoon Posts: 239 Member
    I'm a crockpot addict with thousands of recipes!
    These are crazy easy and amazingly good!!
    Especially the glazed Cornish hens. :love:

    Zesty Tomato-Vegetable Soup

    Italian tomatoes make this flavorful vegetable soup especially good.
    6 servings

    2 cups reduced-sodium beef broth
    1 can (28 ounces) Italian plum tomatoes,
    undrained
    1⁄4 cup dry white wine or beef broth
    1 teaspoon lemon juice
    1 each: chopped medium onion, large rib celery,
    medium carrot, red bell pepper
    3⁄4 teaspoon celery salt
    Pinch crushed red pepper
    Salt and pepper, to taste

    1. Combine all ingredients, except salt and pepper, in slow cooker; cover
    and cook on high 4 to 5 hours. Process soup in food processor or blender
    until smooth; season to taste with salt and pepper. Serve warm or refrigerate
    and serve chilled.

    Per Serving:
    Calories: 81
    % calories from fat: 15
    Protein (g): 3.1
    Carbohydrate (g): 11.6
    Fat (g): 1.3
    Saturated fat (g): 0.2
    Cholesterol (mg): 0
    Sodium (mg): 608
    Exchanges:
    Milk: 0.0
    Vegetable: 2.0
    Fruit: 0.0
    Bread: 0.0
    Meat: 0.0
    Fat: 0.5


    Mediterranean Chicken

    Chicken breasts are topped with Mediterranean flavors in a flavorful tomatobased
    sauce.
    4 servings

    4 skinless chicken breast halves (about 6 ounces each)
    1 can (16 ounces) petite-diced tomatoes, undrained
    1/2 cup each: chicken broth, dry white wine or chicken
    broth
    1 medium zucchini, sliced
    3/4 cup each: chopped onion, sliced fennel bulb
    1 teaspoon dried oregano leaves
    1 bay leaf
    1/4 cup pitted sliced Greek olives
    1–2 teaspoons lemon juice
    Salt and pepper, to taste
    3 cups cooked rice
    1. Place all ingredients, except olives, lemon juice, salt, pepper, and rice, in
    slow cooker; cover and cook on low 6 to 8 hours, adding olives during last
    30 minutes. Season to taste with lemon juice, salt, and pepper; discard bay
    leaf. Serve chicken and tomato mixture over rice.

    Per Serving:
    Calories: 423
    % calories from fat: 8
    Protein (g): 44.8
    Carbohydrate (g): 45.1
    Fat (g): 3,7
    Saturated fat (g): 0.8
    Cholesterol (mg): 99
    Sodium (mg): 798
    Exchanges:
    Milk: 0.0
    Vegetable: 0.0
    Fruit: 0.0
    Bread: 1.5
    Meat: 3.0
    Fat: 0.0


    Apricot-Glazed Cornish Hens
    Cornish hens, cooked to moist tenderness, are topped with an herb-infused
    apricot sauce.
    4 servings

    2 frozen thawed Cornish hens (about 11/4 pounds
    each)
    Paprika
    Salt and pepper
    1/3 cup chicken broth
    Apricot Glaze (recipe follows)
    2 tablespoons cornstarch
    1/4 cup water
    1. Sprinkle Cornish hens with paprika, salt, and
    pepper; place in slow cooker and add broth. Cover
    and cook on low until legs move freely, 51/2 to 6 hours, brushing with
    Apricot Glaze 2 to 3 times during cooking. Remove hens to serving platter
    and cover loosely with aluminum foil.
    2. Stir any remaining Apricot Glaze into slow cooker; cover and cook on
    high 10 minutes. Stir in combined cornstarch and water, stirring 2 to 3
    minutes; spoon sauce over Cornish hens.

    Apricot Glaze
    Makes about 3/4 cup
    3/4 cup apricot preserves
    2 tablespoons orange juice
    Finely shredded zest from 1/2 orange
    1/2 teaspoon each: dried thyme and rosemary leaves
    1. Mix all ingredients.

    Per Serving:
    Calories: 315
    % calories from fat: 12
    Protein (g): 26.2
    Carbohydrate (g): 44.1
    Fat (g): 4.4
    Saturated fat (g): 1.1
    Cholesterol (mg): 116.6
    Sodium (mg): 94
    Exchanges:
    Milk: 0.0
    Vegetable: 0.0
    Fruit: 3.0
    Bread: 0.0
    Meat: 3.0
    Fat: 0.0

    Roasted Chili Cornbread
    This cornbread is extra moist and “chili hot!”
    Omit or reduce the amount of poblano chili for less hotness.
    8 servings (1 piece each)

    1/4 each: chopped small red bell pepper, poblano and
    jalapeño chili
    1 large green onion, chopped
    3/4 cup all-purpose flour
    1⁄4 cup yellow cornmeal
    2 tablespoons light brown sugar
    11/2 teaspoons baking powder
    1⁄4 teaspoon each: ground cumin, dried oregano
    leaves, salt
    1 egg, lightly beaten
    1/2 cup low-fat buttermilk
    1/4 cup whole-kernel corn
    2 tablespoons minced cilantro

    1. Cook bell pepper, chilies, and green onion in lightly greased skillet over
    medium heat until tender, about 5 minutes; reserve. Combine flour, cornmeal,
    brown sugar, baking powder, herbs, and salt in medium bowl; add
    combined egg and buttermilk, mixing just until combined. Stir in sautéed
    vegetables, corn, and cilantro.
    2. Pour batter into greased and floured 7-inch springform pan; place pan
    on rack in 6-quart slow cooker. Cover and cook on high until toothpick
    inserted in center of bread comes out clean, about 2 hours. Cool in pan on
    wire rack 10 minutes; serve warm.

    Per Serving:
    Calories: 155
    % calories from fat: 9
    Protein (g): 4.1
    Carbohydrate (g): 32.8
    Fat (g): 1.6
    Saturated fat (g): 0.4
    Cholesterol (mg): 27
    Sodium (mg): 194
    Exchanges:
    Milk: 0.0
    Vegetable: 0.0
    Fruit: 0.0
    Bread: 2.0
    Meat: 0.0
    Fat: 0.0
  • jam0525
    jam0525 Posts: 1,681 Member
    Gingermoon - Those recipes sound great. I think I will try the Mediterranean chicken one first. Thanks!

    I made beef soup in the crock pot yesterday and I used frozen okra for one of the veggies. It was good and everyone (including two teenagers) ate it. Got to sneak those veggies in where you can.

    JAM
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