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    CROCKtober - break out your crock pot recipes for October!

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    • Posts: 193 Member
      bump
    • Posts: 276 Member
      Save
    • Posts: 270 Member
      bump, I love to cook in my crockpot, I have a roast with potatoes, carrots and onions cooking it now.
    • Posts: 125
      bump for later....love using the crockpot - will be back later to add my recipe !! Awesome idea
    • Posts: 169 Member
      (Sorry if this has already been posted, but we love it so I wanted to share)

      Men's Health Lamb Curry
      Time: At least 3 hours, unattended

      Homemade curry powder**
      **We usually just use purchased Hot Madras Curry powder
      1 Tbsp minced garlic
      1 tsp salt
      1 Tbsp peeled and minced ginger
      2 lb boneless lamb shoulder, cut into chunks
      1/2 cup rice-wine vinegar or other mild vinegar
      1 cup chicken stock
      Chopped fresh cilantro leaves

      1. Add all the ingredients except the cilantro to a slow cooker and set the heat to high. (If you'll be out for a while, set the heat to low.) Cover and simmer for at least 3 hours, until the lamb is tender. If the mixture dries out, add water.

      2. Taste, adjust the seasoning, and garnish with the cilantro. Makes 4 to 6 servings


      You can also sub coconut milk (not light!) for the chicken stock. And I usually add almost twice as much ginger. So good.
    • Posts: 483 Member
      bump..
    • Posts: 36 Member
      1 Jar Salsa
      1 (or 1/2 packet depending on your opinion) Packet of Taco Seasoning
      4 Whole Skinless Boneless Chicken Breasts
      1/4 cup Water

      Throw it all in the crockpot and let sit for 8 hours on low, or 3-4 hours on high! If you want it done faster than 4 hours, brown each side of chicken breasts in a skillet for 2 min on each side, dice or cut into 4 pieces and then place in crockpot with other ingredients.

      I seriously love this simple recipe, the chicken is always super moist and flavorful. I use it on salads and for fajitas!
    • Posts: 815 Member
      Hah! CROCKtober...love it! Here is a 3 Bean Vegetarian Chili I found a while back...you can go to this link to see more, but I am listing the recipe here also. http://www.myrecipes.com/recipe/bean-vegetarian-chili-50400000124285/

      NOTE: I prefer mad spicy/hot chili...add Pepper Jack to your heart-burn's content :tongue: :laugh:

      Ingredients:
      1 3/4 cups organic vegetable broth
      1 cup chopped onion
      1/4 cup chopped seeded jalapeño pepper (2 peppers)
      2 teaspoons chili powder
      2 teaspoons ground cumin
      2 teaspoons Worcestershire sauce
      1/2 teaspoon salt
      2 garlic cloves, minced
      2 (15-ounce) cans no-salt-added black beans, rinsed and drained
      2 (14.5-ounce) cans diced tomatoes, undrained
      1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
      1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
      1/2 cup reduced-fat sour cream
      2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
      1/4 cup chopped fresh cilantro

      Preparation:
      1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.

      2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.
    • Posts: 203 Member
      Bump for later!
    • Posts: 169 Member
      Another crock pot recipe I make all the time is sort of like carnitas...I just throw this in and let it cook on high all day:

      Pork Butt
      Sea Salt
      Liquid Smoke
      GOOD salsa verde (i.e. not canned...fresh, if you make your own, or else a refrigerated fresh container of it)
      Sliced red onion
      Splash of tequila, if you have some handy.

      Cook all day, then take desired amount of meat out, shred it, put on a broiler pan with some sliced red/green/yellow peppers and onion, some more salsa, and roast/broil for about 10 minutes, until the top gets crispy. Towards the end, add some grated Monterey Jack cheese. Eat on top of shredded lettuce (or in tortillas, if you eat those!)
    • Posts: 371 Member
      bump!
    • Posts: 169 Member
      1 Jar Salsa
      1 (or 1/2 packet depending on your opinion) Packet of Taco Seasoning
      4 Whole Skinless Boneless Chicken Breasts
      1/4 cup Water

      Throw it all in the crockpot and let sit for 8 hours on low, or 3-4 hours on high! If you want it done faster than 4 hours, brown each side of chicken breasts in a skillet for 2 min on each side, dice or cut into 4 pieces and then place in crockpot with other ingredients.

      I seriously love this simple recipe, the chicken is always super moist and flavorful. I use it on salads and for fajitas!

      This is also good with a can of black beans thrown in. :)
    • Posts: 525 Member
      Bump for sure!! I have so many crock pots, my husband laughs at me......i guess I have a fetish :)
    • Posts: 567 Member
      Bump for new ideas this season
    • Posts: 29
      >>Roasted chicken in a slow cooker .


      1 chicken, rinsed and patted dry
      seasoning- use whatever you like - I usually use lemon pepper and garlic salt, and sometimes get more creative. Today I used a little pepper, onion powder, garlic salt, and paprika.
      season your chicken- in the cavity, and on the outside, place in the slow cooker breast side up
      I usually drizzle a little EVOO on the chicken, and maybe give a brief rub
      1/2 cup of white wine

      (on the liquid side- I tried the recipe with 1 cup of water, then changed it to 1/2 c of white wine, 1/2 cup of water, then just went a heaping 1/2 cup of white wine, and add water if I need to).

      cook in slow cooker on high for 1 hour, then on low 6-8 hours, until chicken is done- this will depend on how big the bird is, and your slow cooker.


      Hubs loves this one too, says it smells like "Thanksgiving" when he comes home. >>


      I cook my chickens in the slow cooker too, with a recipe very similar to yours. I always put the chicken breast down and it keeps the meat very juicy.
    • Posts: 355 Member
      Bump!
    • Posts: 228 Member
      Bump
    • Posts: 93 Member
      show previous quotes
      Oh! I love Mama Pea's site, she's got some good ideas and healthified, which is why I love her site!

      to try over the weekend!
    • Posts: 46
      Bump
    • Posts: 27 Member
      bump
    • Posts: 697 Member
      BUMP
    • Posts: 62
      Didn't think I would ever like this recipe and although I hated the smell that came out of the crockpot I really really enjoyed it.

      Crock Pot Hawaiian Chicken
      (4-5 servings)
      •2-3 large boneless, skinless chicken breasts
      •1/2 cup white sugar
      •1/2 cup vinegar
      •3 garlic cloves, minced
      •2 Tablespoons soy sauce
      •1/2 cup of pineapple juice (use what’s in the can)
      • 1/2 can of large pineapple chunks

      Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy.

      I've gotten about 30 different crockpot recipes from this website and I love it. You can basically prepare all of these meals in one day and put in a ziploc freezer bag and just dump it in the crockpot the day of.

      http://www.savingyoudinero.com/2012/06/12/1-hour-1-mess-5-crock-pot-meals/
    • Posts: 2,232 Member
      I have been crock obsessed lately!

      Sunday night I made chicken taco soup
      Tuesday I made french dips, cooking the meat in the crock while I was at work
      Today I am making chicken and stuffing

      I really need multiple crocks just to make everything I want!
    • Posts: 16 Member
      bump
    • Posts: 913 Member
      yum!
    • Posts: 78 Member
      I made this one a few weekends ago when we had friends over. It seemed to go over well with everyone. I lightened it up with using skim milk, 98% ff cream of whatever soup, 2% light cheese, and brummel and brown instead of butter.

      Cheddar Chicken
      Ingredients:

      6 chicken breasts, boneless and skinless
      2 cups shredded cheddar cheese
      1 can cream of mushroom soup
      1/4 cup milk
      2 cups stuffing mix
      1/2 cup butter, melted


      Directions:

      1. Lightly grease Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese.

      2. Combine soup and milk, stirring well. Spoon over cheese; then sprinkle stuffing mix on top. Drizzle melted butter over stuffing mix.

      3. Cook on low 8 to 9 hours or high 4 to 6 hours.

      Calories, Carbs, Fat, Protein, Fiber, Sodium (with modifications noted above)
      Per Serving: 248 11 14 21 1 497
    • Posts: 55 Member
      bump
    • Posts: 94 Member
      Loving the recipe's, I am going to try to convert one of my recipes that everyone LOVES to Crockpot because well it would make my life easier. So if it goes ok I will post it here for you all later :wink:
    • Posts: 29 Member
      So many awesome recipes - gotta use my crock pot more often!!

      Here's one of our favorite fall recipies:


      Turkey Breast with Cranberries

      1 Turkey Breast
      15 oz. can whole berry cranberry sauce
      1 envelope dry onion soup mix
      1/2 cup orange juice
      1/2 tsp salt
      1/2 tsp pepper

      1. Place turkey in crock pot
      2. Combine remaining ingredients and pour over turkey
      3. Cook on low 6-8 hours.

      Have made this twice for Thanksgiving. Also made with cubed sweet potatoes in the bottom. Yum!

      Oh my gosh. Yum!!
    • Posts: 96
      Bumping for yummy ideas!:smile:

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