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    Bring your crockpot/slow cooker recipes

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    • Posts: 196 Member
      Im a big fan of Pork Arm roast (also known as pork butt) in the crock pot. Salt and pepper thoroughly, cook at least 8 hours on low. No need to add any liquid. If we are making tacos Ill add a can of hatch green chilis when I start cooking, shred and serve on corn tortillas with salsa, avocado slices and cilantro. If we're doing Hawaiian Kahlua pork I will add 3 tablespoons or so of hickory flavored liquid smoke when I start cooking. This is served over rice.
    • Posts: 356 Member
      BudgetBytes.com white chicken chili....omg.

      My house smells so good right now. Except I make mine with the Morning Star vegetarian chicken substitute and add some more beans...
    • Posts: 159 Member
      http://www.onelovelylife.com/slow-cooker-butter-chicken/

      Paleo butter chicken! I'm not paleo but this was SO good. I put everything in the crockpot with chicken and let it cook on high about 5 hours (my chicken was still frozen). Only diffs: I used coconut cream becuase that's what I had, and I couldn't get cardamom so I used an equal mix of cinnamon and nutmeg. At the end, while I put my rice in the rice cooker, I shredded the chicken, and added some frozen peas, and stirred the whole thing together to sit while the rice cooked. SO GOOD. And easy too!
    • Posts: 29 Member
      Home made crock pot yogurt

      Half of a gallon of milk
      One container whole milk plain yogurt.



      Pour milk into crock cook on low 2 hours 45 minutes, then shut of and leave standing as is 2 hours.
      After two hours are up stir in small container of whole milk plain yogurt(these are your cultures).
      Wrap in large bath towel and stick it in oven++ (see below)with light on and leave it alone for at least twelve hours.
      This is great to do over night.....

      It will have liquid on top ...this is whey and can be spooned off.
      Can add fruit or vanilla, honey, you choose....

      Don't forget to set a side about a cup for starter on next batch
      +++NOT for GAS oven!!!!!!!! We don't want towel on fire!


      Good for 7-10 days in fridge....the fresher the milk the longer it lasts...
      Also the more milk fat the thicker the yogurt...
      If you use 2 percent or lower were you can strain with cheesecloth to make thicker or add unflavored gelatin when you add cultures to thicken.

    • Posts: 500 Member
      Today I'm making Hawaiian Kahlua Pork.
    • Posts: 500 Member
      Sorry all. I can't get my post to show in its entirety. Will try later....
    • Posts: 159 Member
      http://www.food.com/recipe/slow-cooker-orange-chicken-256146

      Also made this! Made with chicken breast and shredded it at the end. Super good. Added a small dash of ghost chili sauce to the seasonings too for a bit of spice. It's so simple I'll defs make it again.
    • Posts: 208 Member
      Slow Cooker Beer Cheese Soup

      1 cup white onion, finely chopped
      3/4 cup carrot, finely chopped
      1/2 cup celery, finely chopped
      1 (12 oz.) bottle beer (ale or lager)
      1 (32 oz.) carton chicken broth
      1 teaspoon Worcestershire sauce
      1 teaspoon garlic powder
      kosher salt and freshly ground pepper, to taste
      3 cups sharp cheddar cheese, grated
      1/2 cup half and half
      1/2 cup bacon bits (Kirkland)
      1/4 cup cornstarch

      Combine onion, carrots and celery in slow cooker, pour in beer and chicken broth.
      Season with Worcestershire sauce, garlic powder, salt and pepper.
      Turn slow cooker on HIGH and cook for 2 1/2-3 hours, or until vegetables have softened.
      Stir in half and half, bacon bits and cheddar cheese, cook for another 15-20 minutes, or until cheese is melted.
      Whisk cornstarch in and cook for another 10 minutes.
      Ladle soup into serving bowls (or blend first and then serve), then garnish with paprika and serve hot.

      256 calories per one-cup serving. I topped with 3/4 cup air-popped popcorn (23 calories)
    • Posts: 159 Member
      @Pooshka2 OMG that sounds AMAZING ❤️❤️❤️
    • Posts: 159 Member
      http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/

      Made this with chicken breast instead and shredded it all up over some orzo pasta. Soooo good. You don't really taste the ranch; it just give it an extra something and the whole thing is savory and delicious ❤️
    • Posts: 21 Member
      This thread is awesome. I love my crock pots (slow cookers) so much I own 4 currently and am buying another tomorrow that has 2 x 1L and 1 x 3L all with separate controls.

      I admin a slow cooker group on FB and have transitioned to gluten free and lactose free recipes over the last couple years and now adapting mine, others, and creating new ones that fit into a low cal, low sugar, low carb (or healthy carb) set.

      I will start sharing my new creations here and pick up some inspiration from the recipes already in this thread :smile:
    • Posts: 144 Member
      Delicious bolognese; goes well with pasta or on toast!
      https://athomewithash.wordpress.com/2017/06/15/slow-cooker-basic-bolognese/
    • Posts: 206 Member
      Bump. Theses lok good
    • Posts: 79 Member
      For later!
    • Posts: 1 Member
      I do Boneless Skinless Chicken Breast, add BBQ sauce of your choice and pineapples.
      If meet is thawed I normally cook on high for 3-4 hours otherwise on high for 6 hours.
      I pair that with some skillet cooked peppers and onions and whole grain rice.
      YUMMY!!!!
    • Posts: 753 Member
      With cooler weather approaching.. I would like to use my crockpot more often!
    • Posts: 1 Member
      bump
    • Posts: 29 Member
      AliciaRenee1 wrote: »
      This thread is awesome. I love my crock pots (slow cookers) so much I own 4 currently and am buying another tomorrow that has 2 x 1L and 1 x 3L all with separate controls.

      I admin a slow cooker group on FB and have transitioned to gluten free and lactose free recipes over the last couple years and now adapting mine, others, and creating new ones that fit into a low cal, low sugar, low carb (or healthy carb) set.

      I will start sharing my new creations here and pick up some inspiration from the recipes already in this thread :smile:

      Hi Alicia what is the slow cooker group you have on facebook.
    • Posts: 1 Member
      Bump
    • Posts: 369 Member
      edited October 2017
      This is not low calorie, but it’s perfect for bringing to a holiday diner, or fixing really fast in the morning before work, and letting it cook on your desk for a few hours for a work celebration. Ppl were literally picking it off the sides of the crock pot!

      https://www.google.com/amp/s/www.tasteofhome.com/recipes/rich---creamy-mashed-potatoes/amp
    • Posts: 358 Member
      Pot Roast
      Carrots
      Potatoes
      Onion
      Celery
      Beef broth (enough to cover...depends on size of crockpot and meat cut but usually 2 cans or one box)
      Salt & pepper to taste

      Season meat cut and cook on low in a crockpot (6-8 hours).

      Combine meat, broth and chopped vegs (potatoes, carrots, onions, celery whatever you want to add if anything all in together. Keep veg sizes in bigger pieces if they are going to cook that long. You can add a couple of cans of beef broth. Just enough to cover the vegs. Additional broth will cook out of the meat too.

      Gravy :
      Spoiler
      (if wanted):
      You can use a Brown Gravy mix (store bought package). Which calls for 1 cup of water and the mix but I use half broth (from the roast) and half water.

      OR:

      You can make your own from scratch with a water and flour mix and broth from the meat towards the end of the cooking time.

      You want your flour water mix to be thick but still able to pour. Try 2 Tablespoons of flour and 1/2 cup water (mix this together first). Put 2 cups of broth from your roast in the pan and slowly stir in the water/flour mix and bring to a boil in a pan/skillet on the stove. As it boils it thickens. If it is too thick add more broth, If it doesn't thicken, add more flour/water.
    • Posts: 161 Member
      slap in a pork or beef joint with what ever seasoning you like. leave on high for 3-4 hours and then low for further 1-2 hours. pulled pork or beef to do you a few days.
    • Posts: 5 Member
      Bump!
    • Posts: 8 Member
      ChantalO89 wrote: »
      I know everyone probably has this recipe but have to have it for the crockpot!!

      Chili

      4oz Ground Turkey
      1 cup Onion Chopped
      1 cup Green Pepper Chopped
      2 cans of Dark Red Kidney Beans
      1 can of Crushed Tomatoes
      3 tsp of Chili Powder
      1 tsp of Garlic
      1 tsp of Black Pepper

      Mix all together in crockpot...6-8 hours on low..YuM!!!!

      Tried it, loved it, will do it again!
    • Posts: 8 Member
      KaciWood19 wrote: »
      cream cheese chicken:

      1 package dry italian seasoning mix
      1 package low fat cream cheese
      1 package low sodium cream of chicken soup
      I do about 3 boneless skinless breasts cut up into chunks

      cook on low 8-10 hours, serve over rice

      GREAT for a cold day.

      Sounds so simple and delicious!! This is next on my list! THANKS!
    • Posts: 32 Member
      This thread is amazing. My wife will be so proud of me when I start making these!
    • Posts: 314 Member
      For Later!
    • Posts: 2,732 Member
      I have made this twice in the last couple of weeks. I doubled the batch for a 7 quart slow cooker. The idea was "I'll freeze some for lunches during the week." HAHA! As if there will be any leftovers. :)

      geniuskitchen.com/recipe/low-carb-crock-pot-jambalaya-96660
    • Posts: 2,847 Member
      Yesterday's (and today's) dinner; I've made it so many times and it's always delish:

      3-4 lb. beef roast.
      1 can cream of mushroom
      1 can golden mushroom
      1 packet onion soup mix
      1 c. beef broth

      S&P the roast or use Montreal steak seasoning
      Mix the soups and pour over roast
      Cook on low 9-10 hours
      Serve with potatoes/veg
      Nom
    • Posts: 314 Member
      AngryViking1970 wrote: »
      Yesterday's (and today's) dinner; I've made it so many times and it's always delish:

      3-4 lb. beef roast.
      1 can cream of mushroom
      1 can golden mushroom
      1 packet onion soup mix
      1 c. beef broth

      S&P the roast or use Montreal steak seasoning
      Mix the soups and pour over roast
      Cook on low 9-10 hours
      Serve with potatoes/veg
      Nom

      This sounds good .. I will be definitely giving it a try!
    This discussion has been closed.

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