What is your FAV SLOW COOKER Recipe?

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  • 1crazymom
    1crazymom Posts: 434 Member
    Bump!
  • Tralee1111
    Tralee1111 Posts: 2,039 Member
    I made this Monday night and it was really delicious. The portions are VERY generous. I would recommend adding the sour cream on top. It added a nice flavor to the dish.

    MEXICAN PORK AND BEANS

    2 tsp olive oil
    1 lb. pork tenderloin, cut into 1/2" cubes
    2 ribs celery, sliced
    1 large green bell pepper, sliced
    1 onion, chopped
    2 cans (15 oz) kidney beans, rinsed and drained
    2 cans (14.5 oz) no-salt added diced tomatoes
    1 cup frozen or canned (drained) corn kernels
    2 tbsp chili powder
    2 1/2 tsp ground cumin

    1. Heat oil in large skillet over medium high heat. Add pork, celery, bell pepper and onion. Cook until meat is no longer pink.
    2. Layer meat and veggies with the beans, tomatoes, corn and spices.
    3. Cover and cook on low 4-6 hours. Season with salt and pepper to taste if desired.
    Optional: top with sour cream (any variety) and cilantro -- but remember to add that to your total.

    Serves 4
    Cal: 388
    Carb: 43g
    Fiber: 11g
    Fat: 8g
    Sat Fat: 2g
    Pro: 43g
    Sod: 676mg
  • anbegley
    anbegley Posts: 163 Member
    bump
  • Cruzita
    Cruzita Posts: 12
    bump
  • sgreene87
    sgreene87 Posts: 323 Member
    yummy bump
  • MOMvsFOOD
    MOMvsFOOD Posts: 654 Member
    Check out my website!

    I have a tab just for crockpot and am always adding!

    http://momvsfood.blogspot.com/search/label/Crockpot
  • amityc1981
    amityc1981 Posts: 3 Member
    I threw this together on a whim the other day, and it turned out great!
    2 boneless skinless chicken breasts (about 1.5lbs total)
    1 jar bertolli marinara (or your favorite sauce)
    1 large zucchini, cut into chunks
    1 red bell pepper, cut into chunks
    1 small yellow onion, cut in half and sliced

    I put the chicken in frozen and cooked it on low for about 10 hours. The chicken was so tender that it shredded. Yum! I served it over some whole wheat rotini. Filling and pretty low-cal.
  • ejlester
    ejlester Posts: 2
    Fantastic recipes!
  • kimmyh70
    kimmyh70 Posts: 46 Member
    Here is a super simple recipe:
    1 jar salsa
    chicken breast (2-4)

    place chicken in slow cooker, throw salsa on top, (I swish a little bit of water around in the jar to get the last bit of salsa out and throw that in too) cook for 8-10 hours. You can put it on top of taco salads, rice, burritos. Last night I wrapped it in a big peice of lettuce and had a wrap. Enjoy :)


    sounds good, gonna use this for our taco bar on super bowl sunday Thanks!
  • Jems916
    Jems916 Posts: 14 Member
    bumping to look at later :)
  • susanliber
    susanliber Posts: 11 Member
    I use mine all the time. My newest and easiest recipe...

    about 6 boneless chicken breasts, sprinkle with one package of dry ranch dressing mix, pour about 6 oz of hot sauce or wing sauce over - cook for 6 - 8 hours, then take the chicken out and shred it. Can be used on sandwiches or on rice or noodles. Use as much or little of the sauce as you like. It really is not as hot as you would think.
  • Alison128
    Alison128 Posts: 6
    Sorry if someone already posted this one, but I love the Kraft Tex-Mex Slow Cooker Chicken.. mmmmm

    2 chicken breasts, cut into slices and tossed in 1 tbsp flour, 1 tbsp taco seasoning
    1 1/2 cups salsa
    1 cup frozen corn
    1 red pepper chopped or sliced
    1 green pepper chopped or sliced

    Cooks for 4 hours on high, serve over rice with some shredded cheese if you wish... very tasty and makes for great leftovers too!
  • janemartin02
    janemartin02 Posts: 2,653 Member
    I THROW CHICKEN IN CROCKPOT WITH A JAR OF PASTA SAUCE,ONIONS,GARLIC.
    COOK 8 HOURS ON LOW.MAKE SOME WHOLE WHEAT PASTA TO GO WITH THE CHICKEN OR I`VE DONE BR RICE ALSO.
    ENJOY!!
  • 0flynnstone0
    0flynnstone0 Posts: 150
    Here's the link to a Chocolate Zucchini Cake in the Crockpot from the Health Eating Site.

    I made it and it is honestly the BEST zucchini cake I've ever had (which is saying something, because my Grandma makes a pretty mean zucchini cake.) It's so moist and delicious!
    I didn't have cocoa when I made mine so I substituted with chocolate chips (naughty, naughty).

    http://thehealthyeatingsite.com/chocolate-zucchini-cake-in-a-slow-cooker/
  • bizco
    bizco Posts: 1,949 Member
    Homemade vegetable beef soup. Tons of veggies like potatoes (white or sweet), carrots, celery, cabbage or collards, onions, rutabaga, green beans, tomatoes, broccoli, or whatever you like. Whenever you make soup, toss in a bay leaf. You can buy cheap cuts of beef like rump roast because after 8-10 hours of slow-cooking, it all comes out super tender. Just be sure to trim off all the fat before cooking. Soup is very filling and it freezes well.
  • curran80
    curran80 Posts: 77
    bump
  • bossmodehan
    bossmodehan Posts: 210 Member
    All amazing :D I am inspired!
    I am losing my 'bump' virginity right now :P
  • vstarcher
    vstarcher Posts: 28
    BBQ Beef (Not sure about the calorie count but this is absolutely delicious)

    3-4lb roast
    24oz catsup
    1/3c bbq sauce
    1/2c chopped onion
    1/4c brown sugar
    salt & pepper to taste
    chili powder to taste

    Trim fat from roast. Put roast in crockpot. Mix all the other ingredients together and pour over roast. Cook on low for 10-12 hours. Shred with 2 forks.
  • CaptainGordo
    CaptainGordo Posts: 4,437 Member
    Costa Vida Chicken

    * 1 (16 oz.) bottle Kraft Zesty Italian Dressing (any brand will do, really)
    * 1 Tbsp chili powder
    * 1 Tbsp cumin
    * 3 cloves garlic, minced
    * 5 skinless, boneless chicken breast

    Cook all together in a crock pot on low for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can do have or freeze the leftovers for another meal)

    This is my favorite slow cooker recipe. Easy and tasty. Only drawback -- a tad high on the sodium from the Italian dressing.

    Hat Tip: http://realmomkitchen.com/1761/costa-vida-chicken/
  • tammyquinnlmt
    tammyquinnlmt Posts: 680 Member
    I love to put a whole chicken in and coat it with cajun seasoning. Cook it on high for 4 hours. Its soo tender and delicous and tasted like a rotisserie (spelling?) chicken
  • leslied73
    leslied73 Posts: 4
    bump
  • _Lisa_
    _Lisa_ Posts: 61
    This is a fav at my house:

    Chunky Beef Vegetable Soup

    3 cups vegetable juice
    2 cups hot water
    1 pound beef for stew, cut in 1-inch cubes
    8 cups frozen mixed vegetables
    2 medium potatoes, peeled and cubed
    1 small onion, chopped
    1/4 cup ketchup shopping list
    3 tablespoons beef-flavor instant bouillon
    1/2 teaspoon pepper

    throw it all in slow cooker and cook on low 8-9hrs or high 4-5.
    freezes well after the fact
  • cawfeegirl
    cawfeegirl Posts: 4
    This is our favorite:

    ITALIAN POT ROAST

    Ingredients
    * 1 (8-oz.) package sliced fresh mushrooms
    * 1 large sweet onion, cut in half and sliced
    * 1 (3- to 4-lb.) boneless chuck roast, trimmed
    * 1 teaspoon pepper
    * 2 tablespoons olive oil
    * 1 (1-oz.) envelope dry onion soup mix
    * 1 (14-oz.) can beef broth
    * 1 (8-oz.) can tomato sauce
    * 3 tablespoons tomato paste
    * 1 teaspoon dried Italian seasoning
    * 2 tablespoons cornstarch

    Preparation1. Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
    2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
    3. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
    4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
    5. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.
  • kandy80cat
    kandy80cat Posts: 29
    i use my slow-cooker / crock-pot around 4 times a week, my favourite is pork in apple gravy.

    boneless pork shoulder or leg
    2 apples (pink lady are good in this)
    onion
    carrots
    celery
    and any other veg you have in your fridge

    i put the slow cooker on high add the vegetables and place the pork on top, i do not add any water at this stage, i turn it down to low and leave for around 4 hours, turn the pork over and add around 100/200ml water, leave for another 2 hours.
    when the pork is cooked and you can pull the meat off take it out and leave on a plate to rest, add hot water to veg in slow cooker (depending on how many you are cooking for) i use around 1 pint and add 2 spoons of apple cider, whizz the gravy up in a blender and pass through a sieve if you want, but i dont.

    when you have served up the pork pour the apple gravy onto the pork

    this can also be made with pears and pear cider

    i also make chilli, beef brisket, stew, meatballs, curry and ham with coke
  • anabeana
    anabeana Posts: 4 Member
    Bump!
  • jeritaylor
    jeritaylor Posts: 20 Member
    Bump
  • Rhian_81
    Rhian_81 Posts: 49 Member
    Bump
  • etroupe
    etroupe Posts: 54
    Pulled bbq pork:
    put pork loin or pork roast in slow cooker and add enough root beer to cover roast.
    cook on low for 8hrs
    remove roast and drain root beer
    shred roast, add bbq sauce and cook on low for and additional 30 min or till warm
    add to buns and enjoy! tender and juicy!
  • catmandoodle
    catmandoodle Posts: 117
    bump
  • sgj104
    sgj104 Posts: 8
    bump
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