Bring your crockpot/slow cooker recipes

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  • ELL1977
    ELL1977 Posts: 15 Member
    Roast or Brisket
    Line crockpot with aluminum foil.
    Season meat with salt, pepper, and garlic powder.
    Put in lined crockpot. Add bottle of liquid smoke and then wrap foil around it. Cook on low 4 to five hours.
    Place in fridge over night.
    Next day slice or shred put back in crock pot and add bottle of bbq sauce.
    Cook until warmed through.
  • travelgirl77
    travelgirl77 Posts: 99 Member
    Bump
  • jw574
    jw574 Posts: 29 Member
    I made this soup today. It was awesome! http://www.chelseasmessyapron.com/crockpot-italian-chicken-quinoa-and-vegetable-soup/
  • AnnofB
    AnnofB Posts: 3,588 Member
    aiyana1228 wrote: »
    You can cook a whole chicken too. Just remove neck etc, wash and toss in the pot with whatever spices you desire. You get tender and jucy meat that is cheep and can be eaten and or added to other recipes.

    This is so true! Here's a version of this I found on Weight Watchers years ago:

    Roasted Chicken

    If you don't have a small metal trivet that would fit in your slow cooker, get out the aluminum foil and roll up enough sheets into balls to cover the bottom of the cooker.

    Lay a small fresh chicken or defrosted whole chicken on top of the foil. Spray the chicken all over Pam or the equivilent. Then sprinkle with your favorite spices on it. It's good with McCormick's Smokehouse Maple, but really any mix is fine. Cook on high for 3 to 4 hours. Having the chicken above it's juices makes it have a roasted texture.

    I've done the same set up with just chicken breast. Works beautifully.

  • CescaFiori
    CescaFiori Posts: 6 Member
    Chile Lime Chicken Adobo - Thighs in the crock pot. Recipe in database. It's easy (10 minutes prep) juicy and delicious. Only 247 calories per serving.

    Slow cook on low for six hours. (or 1 & 1/2 on high and 3 on low. No longer than that on high as it dries out the meat). Use serving spoon to stir and break up into pieces before serving. Makes 6 hearty servings.

    I like to serve with dollop of fat free sour cream, sliced avocado and chopped cilantro. Good over rice.

    **Fewer calories if made with boneless, skinless breasts (180c) but be careful not to dry out. Recommend strictly on low for breasts.
  • secondlane
    secondlane Posts: 20 Member
    bump
  • Sca58
    Sca58 Posts: 1 Member
    Bump
  • quiarga
    quiarga Posts: 408 Member
    I have this in the crockpot right now. http://paleoleap.com/apple-cinnamon-pork-loin/

    apple-cinnamon-pork-loin-main_yugpkc.jpg


    I weighed the ingredients I used and put the recipe in MFP and this is what I get:

    Nutrition Facts
    Servings 8.0
    Amount Per Serving
    calories 319
    % Daily Value *
    Total Fat 13 g 20 %
    Saturated Fat 3 g 14 %
    Monounsaturated Fat 0 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 99 mg 33 %
    Sodium 499 mg 21 %
    Potassium 44 mg 1 %
    Total Carbohydrate 13 g 4 %
    Dietary Fiber 1 g 5 %
    Sugars 9 g
    Protein 35 g 69 %
    Vitamin A 0 %
    Vitamin C 3 %
    Calcium 1 %
    Iron 8 %
  • katzenfluff
    katzenfluff Posts: 78 Member
    Bump
  • bear549
    bear549 Posts: 10 Member
    TripleJ3 wrote: »
    If you do Facebook at all, look up Skinny Crock Pot. They have tons of GREAT recipes! I just made these two this week:


    Irish Lamb Stew

    Ingredients

    2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
    1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
    3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
    3 large carrots, peeled and cut into 1-inch pieces
    3 stalks celery, thinly sliced
    1 14-ounce can reduced-sodium chicken broth
    2 teaspoons chopped fresh thyme
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    1/4 cup packed fresh parsley leaves, chopped

    Preparation

    Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
    (It's Delicious!! And the meat turns out SO tender!)


    Balsamic Chicken

    Ingredients:
    4-6 boneless, skinless, chicken breasts
    2 14.5 oz can diced tomatoes
    1 onion thinly sliced (Not chopped)
    4 garlic cloves
    1/2 cup balsamic vinegar
    2 tblsp olive oil
    1 tsp each: dried oregano,basil, and rosemary
    1/2 tsp thyme
    ground black pepper and salt to taste

    Preparation:

    Pour the olive oil on bottom of crock pot
    place in chicken breasts, salt and pepper each breast
    put sliced onion on top of chicken
    then put in all the dried herbs and garlic cloves
    pour in vinegar and top with tomatoes

    Cook on high 4 hours, serve over angel hair pasta.

    (this can also be slow-cooked over 8 hours. I added a bit more balsamic than called for, plus some fresh spinach under the onions and tomatoes, and it was wonderful!)

    Enjoy!


    I will definitely be trying this balsamic chicken this week!!

    I bet the lamb one would be great with sweet potatoes!

  • bear549
    bear549 Posts: 10 Member
    What is 1 and a half cups in mls????????
  • taco_inspector
    taco_inspector Posts: 7,223 Member
    bear549 wrote: »
    What is 1 and a half cups in mls????????
    About 355ml --- 1.5 cups = 12oz
  • Hearts_2015
    Hearts_2015 Posts: 12,032 Member
    This is an oldie but a goodie thread!! I see it's risen from 2011!
    lol I haven't seen the cheeseburger thread in years... until now. :D
  • x311Tifa
    x311Tifa Posts: 357 Member
    Bump!
  • taco_inspector
    taco_inspector Posts: 7,223 Member
    OK, my turn -- I just made these tasty vegetarian Chili Beans (makes 8 - 8oz servings)

    I'd love to hear some thoughts on something that I could substitute for all or some of the added salt, if anyone would care to offer guidance... (thanks!) The 2tsp of salt in this recipe adds 590mg of sodium to each 8-oz serving; it'd be great to drop that number by at least half !!!

    lfx9tqa4xd30.png


    375 g pinto beans, dry (no need to pre-soak, but wash and pick-through, of course)
    2 tablespoons cumin
    1 teaspoon chili powder
    2 teaspoons paprika
    2 teaspoons garlic powder
    1 teaspoon onion powder
    1 teaspoon oregano
    2 teaspoons salt
    2 tablespoons olive oil
    1 large onion, diced
    1 medium tomato, diced
    3 garlic cloves, minced
    38oz (1125ml) clean water

    DIRECTIONS:
    1. Add the olive oil to the slow-cooker
    2. Add the beans and the dry spices and stir, coating the beans with spices.
    3. Add the rest of the stuff, stirring as you go.
    4. Add the water over and cover
    5. Cook on high for 6 hours (at lower altitude, 5hrs may be sufficient - test beans for tenderness)
  • karenruddell1974
    karenruddell1974 Posts: 21 Member
    Bump
  • willowcreekIane
    willowcreekIane Posts: 1 Member
    Bump!
  • simonkimberlin
    simonkimberlin Posts: 8 Member
    edited February 2016
    I just put 4 chicken breasts, a punnet of chestnut mushrooms, a red onion, 5 cloves of crushed garlic, about 8oz of new potatoes (halved) and S&P in my slow cooker with a litre of low salt chicken stock, I can't wait to taste it later mmmm
  • taco_inspector
    taco_inspector Posts: 7,223 Member
    crazyravr wrote: »
    standenvernet wrote: »
    OK, my turn -- I just made these tasty vegetarian Chili Beans (makes 8 - 8oz servings)

    I'd love to hear some thoughts on something that I could substitute for all or some of the added salt, if anyone would care to offer guidance... (thanks!) The 2tsp of salt in this recipe adds 590mg of sodium to each 8-oz serving; it'd be great to drop that number by at least half !!!

    lfx9tqa4xd30.png


    375 g pinto beans, dry (no need to pre-soak, but wash and pick-through, of course)
    2 tablespoons cumin
    1 teaspoon chili powder
    2 teaspoons paprika
    2 teaspoons garlic powder
    1 teaspoon onion powder
    1 teaspoon oregano
    2 teaspoons salt
    2 tablespoons olive oil
    1 large onion, diced
    1 medium tomato, diced
    3 garlic cloves, minced
    38oz (1125ml) clean water

    DIRECTIONS:
    1. Add the olive oil to the slow-cooker
    2. Add the beans and the dry spices and stir, coating the beans with spices.
    3. Add the rest of the stuff, stirring as you go.
    4. Add the water over and cover
    5. Cook on high for 6 hours (at lower altitude, 5hrs may be sufficient - test beans for tenderness)

    Make this better. Skip the salt all together, adjust for seasoning (S&P) after the dish is cooked. Dont use water but no sodium chicken/beef stock. Skip the oil, not needed in a slow cooker at all.

    I had planned to just "go without" the salt next time around on these, but I'd not considered cooking the beans in anything other than water (habits, I guess) -- Thanks @crazyravr , I'll give your thoughts a try (of course, choice of stock imacts the vegitarian nature of these, but I'm NOT vegan by any stretch of the imagination either!) ... Again, thanks for a push in the right direction.

    @simonkimberlin , Your chicken sounds delicious -- How'd it turn out?

  • Sabine_Stroehm
    Sabine_Stroehm Posts: 19,263 Member
    Lately I've been on a burrito/taco kick.

    Last week I put a bunch of chicken breasts in the crock pot with red chile sauce and spices. Made a weeks worth of flat out wrap whole grain burritos.

    Yesterday I put a chuck roast in with tomatoes and green chile sauce. Just pulled it apart. OH MY. I'm going to roll a bunch of beef, cheese, chile, cilantro, refried bean burritos and freeze them for the upcoming week. So filling, and so yummy, and with the flatout whole grain or flatout light wraps not bad calories wise either.
  • Schlackity
    Schlackity Posts: 268 Member
    bump
  • sw100x
    sw100x Posts: 6 Member
    Bump
  • Schlackity
    Schlackity Posts: 268 Member
    bump
  • pinggolfer96
    pinggolfer96 Posts: 2,248 Member
    Anyone have any good oatmeal recipes for the crockpot? Or any unique recipes that haven't been posted 1000 times lol.
  • liftingbug
    liftingbug Posts: 11 Member
    bump
  • happygirl556
    happygirl556 Posts: 17 Member
    Bump love my crockpot
  • HomeatWDW
    HomeatWDW Posts: 121 Member
    Bump! Lasagna cooking in the slow cooker right now. It's going to be a busy week, but I'll share some recipes when I get time.
  • Francl27
    Francl27 Posts: 26,371 Member
    Made this today

    http://www.foodandwine.com/recipes/slow-cooker-corned-beef-with-cabbage-carrots-and-potatoes

    The times were WAY off though. My meat was done in 4 hours (granted, it was 4 lbs, not 6). So tasty though.
  • dlm4mom
    dlm4mom Posts: 252 Member
    I have been making this for years. Yummy.
    Brown pork chops. Salt and pepper
    Put in crockpot. Add 1-2 sliced green peppers, 1/2 chopped onion, 1-2 cans whole tomatoes. Cook all day and serve on rice. I have also served on cottage cheese during my Adkins days. Sounds gross but it isn't.
  • imamyurdumb
    imamyurdumb Posts: 17 Member
    yumbump
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