Anyone have any Crock Pot Recipes to share?

I do split pea soup. A 1 pound bag of split peas, water and/or chicken stock, carrots, onion, garlic powder, salt, pepper, and if I have it a ham bone. Really easy, delicious, and filling.

I also do a popular Pinterest recipe for chicken - it's not low calorie, but you could probably sub ingredients for low cal/fat version. It's a pound of boneless chicken breast, 1 can cream of chicken soup, 8 ounces cream cheese, 1 envelope Good Seasons salad dressing mix, 1/2 cup water. I add a chopped onion and a can of mushrooms. (You could halve the amount of cream cheese and it's just as good.) It's really delicious served over rice with a side of steamed green peas. Though the key is not over cooking the chicken. It really only needs 3-4 hours in the crockpot max.

Then there's taco soup. Brown 1lb lean ground beef with a chopped onion. Add to the crockpot with 1 can each: kidney beans, pinto beans, black beans, corn, and 2 cans Rotel tomatoes. Add 1 envelope taco seasoning and 1 envelope Hidden Valley ranch dressing mix.

Thanks for the Taco Soup recipe!
My friends mom used to make this when I was little because you could make so much and feed a crowd!
She would have a buffet style set up where you could add different toppings...shredded cheese, sour cream and a variety of chips to choose from (I always chose Doritos :happy: ) to crumble/break on top before mixing it up!
I never knew how to make it but its something I always remember about going there

Pork roast to shred for burritos:
- One pork roast
- Salt, cumin, chili pepper, onion powder, oregano, and garlic powder.
- Bay leaves
- Chicken broth

Combine all spices (if you don't want to do this you can buy a pork rub - won't be quite the same but it would do). Take the spices and rub the pork. The pork likes rubbing. Love the pork.
Put 3 bay leaves in the bottom of the crock pot. Place pork on bay leaves.
Get some chicken broth (sorry, I have no idea measurements on this stuff) and pour around the pork making sure not to pour the spices off. The fluid should be about one to two inches around the pork (start with less you can add more as needed). If you can then halfway through cooking time turn roast and slightly shred but don't completely shred. Cook for 6 to 8 hours on low. When done shred! I always love eating some of the liquid with it (putting that on the burrito) but not everyone likes a juicy burrito.

Split Pea Soup:
Ham - optional (this is where you can decide if you want ham hocks or just a ham slice - a ham slice will be leaner)
Split peas
Onion
Zucchini
Carrots
Celery
Bay leaves
Chicken broth if desired
Salt and pepper to taste
----
Rinse split peas and put in crock pot
Dice onion, carrots, and celery - add those too. Obviously.
Shred zucchini and add that
Add 2 or 3 bay leaves
If you're using ham hocks you will want to add them now but if you're using a ham slice you can wait to add the ham - especially if it's the precooked kind. If it's just a smoked ham slice I would cube it and add halfway through. If you want a little extra flavor you can add a little chicken broth (especially if you're not using any ham) but otherwise it's not really necessary.
I've found this recipe usually needs about 6-8 cups of water depending on your crock, how hot it cooks, and how thick/watery you want it. When I make pea soup without the zucchini I need more water because the zucchini gives off a lot of water. I cook this for about 6 hours on low and check it every couple hours.

Yes it is the whole bottle. I am not sure of the ounces. It is the smaller bottle of the sizes of Franks.

Just made this tonight, takes about 20 minutes to prep before work, tastes amazing and makes the house smell wonderful when you get home:

CROCK POT POT ROAST

2-3 lb roast
5 carrots, chopped
4 medium potatoes chopped or 15-20 whole baby potatoes
1 yellow onion, sliced
salt and pepper
1-2 garlic cloves, minced
onion soup packet or other seasonings

Rub the roast in salt and pepper and brown on all sides over medium-high heat, about 4 min/side. Place the roast in the crock pot with chopped carrots, potatoes, onion, and garlic. Add a packet of onion soup mix or your own spice blend, I just throw in a little of whatever i.e. garlic powder, onion powder, turmeric, a little chili powder, whatever you like. Pour enough water over to cover the roast and veggies. Cook on the low setting for 8-10 hours and voila! Everyone will be impressed.

i live out of crock pot meals... i am single and work 2 jobs, so once a month i fire both of mine up, then portion and freeze... so, here are some of my favorites...


Mexican Chicken Soup

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
6 tablespoons reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
2 tablespoons minced fresh cilantro
1. In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings.



Sweet Glazed Chicken Thighs (i swap pineapple juice for Trop 50 OJ and skip the rice)

2 pounds skinless, boneless chicken thighs
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 teaspoon olive oil
Cooking spray
1 cup pineapple juice

2 tablespoons light brown sugar
2 tablespoons lower-sodium soy sauce
3 tablespoons water
2 tablespoons cornstarch
3 cups hot cooked rice
3 tablespoons sliced green onions

1. Sprinkle chicken with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan. Cook 2 to 3 minutes on each side or until browned. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray. Stir pineapple juice into drippings, scraping pan to loosen browned bits. Remove from heat; stir in brown sugar and soy sauce. Pour juice mixture over chicken. Cover and cook on LOW for 2 1/2 hours.

2. Transfer chicken to a serving platter with a slotted spoon. Increase heat to HIGH. Combine 3 tablespoons water and cornstarch in a small bowl; add to sauce in slow cooker, stirring with a whisk. Cook 2 minutes or until sauce thickens, stirring constantly with whisk.

3. Place rice on each of 6 plates. Top with chicken thighs and sauce. Sprinkle each serving with green onions.



Slow Cooker Pork and Apple Curry

2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium apple, peeled and chopped
1 small onion, chopped
1/2 cup orange juice
1 tablespoon curry powder
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice, optional
1/4 cup raisins
1/4 cup flaked coconut, toasted

In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender.
Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once.
Serve with rice if desired. Sprinkle with raisins and coconut. Yield: 8 servings.

Bump for later!

1 bag frozen chicken breasts thawed
1 envelope onion soup mix
1 packet dry Italian dressing mix
1 jar pepperonis in the juice
1-2 tsp garlic
Cook on low about 6-7 hours. I usually just let mine go all day while I am at work.
throw it all in and it will shred. You can do the same with a bottom roast instead of the chicken. Soooooo delish!!!

YUM. Thank you everyone for sharing!

I put any type of chicken in the crock pot all day with orange juice or apple juice. Add a little toasted sesame seeds on top of chicken at the beginning, or soy sauce at the end, and it has a slight "oriental" flavor. When possible, we add vegetables the last 2-3 hours. When not possible, i microwave frozen vegetables or cut up fresh vegetables for the side dish. If hubby and son want carbohydrates, I either throw potato in the beginning, or make whatever they want as another side dish.

Ive done this with a chuck roast too since flank price sometimes goes up up up......it was like a fajita taco... and I browned some meat bits with flour and made a brown gravy.. with the salsa.. it makes a nice carne guisada.....if you like gravy

Chuck roast, I season it any number of ways, basic steak seasoning and garlic, or chipotle, cumin, chili powder and stock if I want shredded taco meat. I have also done mushrooms on top and made a gravy afterward with the juices from the bottom.

One of the best recipes I have is Triple Cheeseburger meatloaf. Divide 2# ground beef into 3 slabs. Put one on the bottom, layer with onion, pickles, ketchup, cheese, mustard, whatever you like. Add second layer, pinch edges to seal. Repeat toppings. Pinch edges to seal and smooth out into a nice loaf. Top with ketchup.

Sweet BBQ Pulled Pork

Put 1 package of pork tenderloin in the crock
Cover with root beer

Let cook on low/med (depending on how your crock cooks) about 6-8 hours. Drain half of the juice, add your fav BBQ sauce. Simple, fun and the kids love it.

Beef Veggie Soup

Either short beef short ribs or stew beef (brown quickly in 1tsp EVOO)
Add to the crock pot with 1 small can sodium free beef stock
1 can tomato puree
1 bag frozen green beans
1 bag frozen corn
1 bag lima beans
1 bag chopped baby carrots
1 bag frozen peas
3/4 medium russett potatoes peeled and cubed

A little sea salt, fresh cracked pepper and 2-3 cloves garlic (depends on how much you like).

Put on Medium and cook 6-8 hours.

My MIL used to add pear onions and green peppers to hers.

Thanks for some great recipes!