Bring your crockpot/slow cooker recipes

I made this the other day. It was good. I would skip brown sugar in the crockpot next time (it didn't need any extra sweetness). But the brown sugar in the brine is just fine.

http://cheaphealthygood.blogspot.com/2009/11/slow-cooker-pork-chops-apples-and-sweet.html

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 sense there is some crockpotting afoot.

One whole onion, sliced into rings
One whole chicken, cut up
One to two bulbs garlic, separate cloves (you will have between 20-30 cloves)
Salt and pepper
Paprika
1 TB Olive oil

Layer onion on bottom of crock pot. Rub chicken pieces lightly with olive oil then sprinkle with salt, pepper and paprika. Put cloves of garlic on top (leave some with their skins, some without).

Cook on low for 8+ hours or high 5-6. You will get fall off the bone chicken with a slight sweet taste from the roasted garlic. I serve this the first night with veggies or potatoes. Then take the leftover chicken, skin it and shred it. Now you have chicken for chicken salads, taco salads, enchiladas, tacos, soups, etc. And it's cheap!