Crock Pot/Slow Cooker Recipes

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This is a simple recipes I took off Allrecipes.com. You can easily add to this or change it around but as is its pretty simple and my kids like it.

4-5 lb Bottom Round roast (I have used different cuts as well)
1 pkg of dry onion soup mix
2 cans of cream of mushroom soup
1 1/4 cups of water

Cook on low for 8 hours and it will shred up nice.

If you own a crockpot, the recipe books you absolutely MUST get are the "Fix It and Forget It" series. So many delicious recipes in there (my favorite book of the series is the "Fix It and Forget It: Five Ingredients" one). They're virtually idiot-proof (a necessity for me), cover any meal you could possibly have to cook for (and any set of ingredients), and contain variants for almost every single recipe.

The last recipe I made using those was just the other day, "Beef and Mushroom Stew" (doing the ingredients from memory here, so bear with me):

4lbs stew meat
2 cans sliced mushrooms
2 cans condensed cream of mushroom soup
1 packet beefy onion soup mix
1 cup red wine (alternate: 1 cup beef broth)
minced garlic to taste
1 small box quick-cooking tapioca

Dump everything in the crockpot, mix it up, and cook 8-10 hours on low (or if you use ones with the preset timers, Preset 1 which equals 1 hr on high, then 8 hours on low).

This VANISHED when I made it for hubby, roommate, and me. I'm trying to figure out a lower-sodium version, but oh God it was so good, I didn't care.

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Paleopot.com Has some good recipes. I use my crock pot all the time.

Bump for later... Thanks Everyone!!
Here's one I LOVE:

Crock Pot Chicken Burritos
Prep Time: 15 minutes
Cooking Time: 6 hours

Ingredients

1 lb skinless, boneless chicken breasts
1 (15oz) can diced tomatoes
1 large green pepper, thinly sliced
1 (4oz) can diced chiles
1 packet taco seasoning
8 whole wheat, low carb flour tortillas (I used THESE)
1 (15oz) can red enchilada sauce
1 medium red onion, thinly sliced
4 cloves garlic, minced
1 cup reduced fat Mexican-style cheese, shredded

Instructions



1. Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid.

2. Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.

3. To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas.

4. Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.

5. Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.

Entire recipe makes 8 servings

Serving size is 1 burrito
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PER SERVING: 210 calories; 7g fat; 21g carbohydrates; 23g protein; 9g fiber

Spend the $3 bucks and buy crock pot liners. You can find them next to the aluminum foil at the store. Easy peasy no clean up afterwards.

Definitely use skinnytaste. Make a big pot and freeze leftovers for lunches or dinner later.

Absolutely agree on the liner idea! I use it for things that typically stick, maybe not so much a roast but Spanish Rice, the Taco/Enchilada type recipes... I love them, so handy and easy to clean the crock after!:happy:

Put some chicken thighs (breasts would probably work also) in the crockpot with some stewed tomatoes and spices of your choice. The chicken should eventually fall off the bone. Pick out the bones and serve over pasta. Kind of chicken cacciatore. Delicious!