Favorite Crockpot Meals?

I love my crock pot! Bump!

Sorry I didn't measure that out but I would guess around 1 and 1/2 cups

I put chicken breast or lean pork chops/steaks with one can of cream of mushroom soup, 1/2 cup water and 1 cup bbq sauce. mix the three liquids together and pour over meat in crockpot. i cook for 4 hours and then add vegies or a salad with it.

oooh! I like! I got a slow cooker for Christmas this past year and haven't used it for anything besides making yogurt so I have been looking for recipes. I do have a pork roast sitting in the freezer right now that I got from my dad (yay for home grown meat!!) so now I'm just trying to think of what to do with it...but I will be making it in the slow cooker. Any ideas?

Minestrone soup

5 cups veggie broth

4 cups tomato juice/ or one can tom sauce

1 tbls. basil ( I use fresh chopped, from my herb garden)

1/4 teaspoon pepper

2 medium carrots

2 medium celery

1 medium onion

1 cup mushrooms/ or potatoes

2 garlic cloves minced

1 can diced tomatoes, I cut up one tomato

1 1/2 cups uncooked pasta

1 can beans your choice



Put everything except noodles in crock pot for 6 hours on high, add noodles in about 30 min before serving. Enjoy!

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i love my crockpot ill def be looking back for more ideals!!!

My Husband's FAVORITE slow cooker meal:

Clean Eating Herb Roasted Chicken and Vegetables
Adapted for slow cooker and to be gluten free from http://thejoyofcleaneating.com/recipes/clean-eating-herb-roasted-chicken-and-vegetables/

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoon fresh lemon juice
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Sea salt and pepper to taste
6 cloves garlic, peeled but left whole
1 pound small new potatoes, sliced in half
1 small yellow onion, halved and sliced
1 small package baby carrots
8 ounces mushrooms (left whole if small or cut in half if big, I slice mine with a mushroom slicer)
2 boneless skinless chicken breasts halves (butterflied) (or a combination of breasts and thighs)
1 cup chicken stock (I use low sodium)
1-2 tablespoon corn starch mixed with 2-3 tablespoons cold water to get a “milk” consistency (depending on how thick you like your gravy)

Preparation:
In a small bowl whisk together the lemon juice, oil, salt, pepper, rosemary and thyme.
Toss the vegetables with half the herb mixture
Place vegetables in slow cooker
Arrange chicken over the vegetables and cover with remaining herb mixture
Cook 6-8 hours on low.
Transfer the chicken to a serving platter. Cut the butterflied pieces of chicken in half so you have 4 pieces.
Pour vegetables into a colander with a bowl underneath to capture the stock from the slow cooker.
In a small pan on the stove top, add stock, broth and corn starch mixture
Stir over medium heat and bring to a boil. Reduce heat and simmer until slightly thickened.
Pour over the chicken and vegetables.

I made 'Chicken Taco Chili' today in ours. It's very tasty http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

Oh, I just tried the chicken breasts with salsa recipe and was greatly disappointed. It smelled REALLY good when it was first cooking but by the time it was done it had a REALLY strong chicken smell and flavor. If something doesn't smell good, I can't eat it. I put it in the fridge and thought that maybe when it was cold it wouldn't smell so "chickeny" so I put some in rice tonight for chicken and rice but it ruined the rice flavor, too.

Oh, well, live and learn. Everyone likes something different!!!! That's what makes the world go round!!

This sounds yummy! Bump

Take an entire chicken, wash it inside and out, and put it in the slow cooker on low in the morning, and when you come home at night you'll have the most wonderful, moist, perfectly-cooked chicken ever, that you can use for any recipe.

My slow cooker has enough room for two entire chickens - I stuff them in on their sides.

I'll often start cooking two chickens, starting on Sunday morning and let them just go all day. Then, on Sunday evening I'll take them out, let them cool a little, and clean. The meat just falls off the bone, the skin peels off effortlessly, and I have an entire week's worth of healthy chicken cooked so easily!

You can even strain and use the broth for soup, once you let it cool and skim off the fat.

You can also season the chicken before putting it in the pot - but I usually prefer to season the meat when I'm using it, instead,

I love cooking chicken like this!

Chicken and Dumplings

2 Can of Cream of celery soup prepared ( i used the 985 fat free kind)
Frozed Mixed Vegetables
2 Stalks of Celery, cut & diced
1 Medium Onion, diced
3 chicken breadkts coursely diced (boneless & skinless)
1 cup Bisquick Mix
1/3 cup milk ( i used 1%milk)

Add chicken, frozen vegetables, celery, onion, and soup into Crockpot. Cook 6-8 hours on low or 4-6 hours on high

Mix bisquick & milk together to create dumplings. Top crockpot mixture with 8 dumplings. Cover and Cook for 30 minutes and ENJOY!

Serves 8

Calories 244.3
total fat 6.0 g
cholesterol 61.3mg
sodium 832.7 mg
total carbs 23.1g
dietary fiber 2.5g
protein 24.4g

Chicken curry made with yogurt and not cream. Oh so good. I throw veggies in there too, peppers, mushrooms etc.