Bring your crockpot/slow cooker recipes

HomeatWDW wrote: »

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.

@HomeatWDW
Don't forget us now!

Hearts_2015 wrote: »

kookie634 wrote: »

Crockpot cheeseburgers?? Tell me more

http://community.myfitnesspal.com/en/discussion/791644/anyone-remember-this
I just resurrected this 2011 thread for you! With photos even
@kookie634

This one has the photos... http://community.myfitnesspal.com/en/discussion/228507/crock-pot-cheeseburgers-w-pics/p1

It looks... well... interesting. I have no idea what Velveeta cheese is or whether we'd like it, and I haven't been through the 19 pages of that thread yet - has anyone made it without the cheese and added some when serving instead? Would that work, or is the cheese necessary to stop the beef drying out (since there's not much liquid)?

I found this recipe and love it.
Slow Cooker Meatball Vegetable Soup

Yields: 6 servings

Ingredients
•1 pound small meatballs (store bought or homemade)
•24oz jar of pasta sauce (about 2.5 cups)
•4 cups low sodium chicken broth
•1 pound carrots, peeled and chopped
•3 cups green beans, ends cut off and cut into bite-sized pieces
•1 medium-sized zucchini, ends cut off and cut into bite-sized pieces
•1 medium-sized yellow onion, diced (about 1 cup)

Directions
1.Combine all ingredients in slow cooker.
2.Cover, and cook on “low” for 8 hours or until veggies are soft.

To Freeze

Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw in the refrigerator overnight and add to slow cooker with chicken broth. Cook on “low” setting for 8 hours or until veggies are soft.

This soup tastes great with a piece of crusty bread on the side. Enjoy!

Bump

cariduttry wrote: »

crock pot chicken tacos

1 jar of salsa, your choice (i like newman's peach salsa)
1 can of corn, drained & rinsed
1 can of black beans, drained & rinsed
1 pound (or thereabouts) boneless skinless chicken breasts (can even still be frozen)

literally dump it all in the crock pot and cook on low for 8 hours. shred with two forks and serve on tortillas or, as i like it, on a salad. YUM!

Oh, on a salad, that sounds divine! I eat chicken on salads but wouldn't have thought of adding this. Great share, thanks so much!! Most definitively YUM!

I can't wait to look at the CP recipes here!

Red potatoes quartered and spread across bottom, frozen french style green beans on top place seared italian sausages. Pour 16 ounces of water before covering. Cook for 6 hours on high. So delicious

Made those crock pot cheeseburgers a couple weeks ago. Everyone loved it! I served it on hamburger buns but you could just eat it straight.

I cooked a venison shoulder! Browned it on all sides, then took it out of the pan and fried sliced onions till soft, then added water and cooked for a couple of minutes. Put the onions in the bottom of the slow cooker (make sure there is enough water to cover the bottom) then sat the shoulder on top, sprinkled with salt and a dribble of soy sauce, put 2 rosemary sprigs on it and cooked on low for 6-7 hours. Made gravy by straining the juices and adding cornflour slurry, soy sauce and ketchup. It was delicious. Would also work for a lamb shoulder (my slow cooker is 6qt, if you have a smaller one try a half shoulder).

Scottish lentil soup - ham stock (cubes are fine), chopped onions, carrots, potatoes and red lentils. Quantities are up to you, probably at least 2 cups stock to every 1 cup lentils or it will be solid. It is a gentle flavour but should not be bland, if it is it needs more salt. Eat with fresh bread and butter. A real rib sticker, we sometimes have this as our whole dinner. Cook 4-5 hours on low so the lentils completely fall apart. It will thicken on standing, leftovers usually need watered down.

Bump