Bring your crockpot/slow cooker recipes

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hungarian goulash

600 GRMS LEAN BEEF BRAISING STEAK
1 RED CHILLI FINELY CHOPPED (DEPENDANT ON HOW HOT YOU LIKE)
1 RED PEPPER CHOPPED
1 ORANGE PEPPER CHOPPED
1 ONION PEELED & CHOPPED
1 GARLIC CLOVE PEELED AND FINELY CHOPPED
1 PINT BEEF STOCK (KNORR STOCK CUBE)
1 TIN CHOPPED TOMATOES
2 HEAPED TSP OF PAPRIKA

CAN ALSO ADD
DASH WORCESTERSHIRE SAUCE,
TSP NUTMEG & SALT AND PEPPER TO TASTE AND TSP MIXED HERBS
CORNFLOUR TO THICKEN

SIMPLY BUNG EVERYTHING INTO SLOW COOKER AND LEAVE ON HIGH FOR 6 HOURS SERVE WITH BOILED RICE OR MAKE WITH PLAIN DUMPLINGS

Must hit bump so I can come back to this.

The thing I love about a crock pot is you can just make stuff up.

I love orange chicken.

I took 4 chicken breasts and 1 jar of sugar free orange marmalade and threw it in the crock. Set it on 6.5 hrs. low, and then warm. When I came home from work tonight I had not only a hot meal for tonight, but lunch for tomorrow.

So simple.

and of course I find all these yummy recipies in the middle of an Australian summer ..... but will most definately be back here come our winter to try some out.... I have been using my crock pot for years (mum had one when we were growing up) but never really thought about how much more I could do with it ...... always used fresh or thawed meat (didn't even think about throwing a frozen chicken breast or diced meat in).

Thanks all and enjoy

BUMP

Slow Cooker Mexican Chicken

Number of Servings: 6

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 157.2
Total Fat: 3.3 g
Cholesterol: 63.4 mg
Sodium: 654.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 0.9 g
Protein: 24.3 g

Had this for supper tonite. My family loved it!! I added two cans of black beans to the recipe and then served with mexican rice and tortilla shells. Super easy and great meal! Thanks for posting it.

Crockpot Lasagna: http://www.myfitnesspal.com/blog/inskydiamonds/view/monday-january-10-easy-crockpot-lasagna-spinach-stuffing-bake-390-calories-59061
Chicken Taco Soup: http://www.myfitnesspal.com/blog/inskydiamonds/view/thursday-january-6-slow-cooker-chicken-taco-soup-453-calories-57592

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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

I made this last night and it was a great success!

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I've made the following recipe many times. I don't flour and fry the meat first, but I do add the celery seed, pepper and salt into the pot itself. I serve it over noodles.


All Day Crockpot Delight II

2 1/2 to 3 pounds lean stew beef
1/4 cup flour
1/2 teaspoon celery seed
1/2 teaspoon seasoned pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
2 medium onions, quartered and sliced
1 cup beef broth
1 teaspoon honey
1 1/2 tablespoons red wine vinegar (or white vinegar)
1/2 teaspoon Kitchen Bouquet or Gravy Master (browning sauce)

Dredge beef in flour mixed with celery seed, pepper, and salt. Place the onions in the crockpot. In a large skillet over medium high heat, brown the beef quickly in the olive oil; transfer to the crockpot. Add the garlic powder. Mix together the broth, honey, vinegar, and browning sauce; pour into the hot skillet and stir to get all browned bits. Pour mixture over the beef and onions. Cook on low for 7 to 9 hours, or on high for 3 to 4 hours. Delicious over noodles or rice. Serves 4 to 6.

I just put the cp on!

Today we have chicken and wild rice casserole

Layer in this order:
boneless skinless chicken thighs (fat removed)
cooked and chopped bacon (as much as you desire)
1 onion chopped
3 celery stalks chopped
2T worcestershire sauce
salt
pepper
dried sage
box of wild rice
about 3 cups of hot (temp, not spicy) broth - or however much you need to cover the chicken

Low for 3-4h, then let stand without cover for 15min before serving.



The recipe also calls for shrooms, but I hate them.

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!

You can do this without cutting the chicken as well. I stuff an onion and garlic in the body of the chicken, throw it in and go. Make sure the chicken is defrosted. It falls apart, tender & juicy and is awesome!

Crockpot Rotisserie Chicken
1 whole chicken
spray olive oil
Lawry's seasoned salt -no substitutes
Aluminum foil Red potatoes Carrots onions

Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry's. Spray inside of crock with Pam. Note: Do not put any water in the crock. Wrap potatoes in foil into 2”-3” balls and put them in the bottom of the crock. The chicken is going to sit on these. Place chicken breast side down in crock on top of aluminum balls. (The chicken breast sits on the aluminum balls, for the simple fact that the natural juices drain to the bottom of the pot, so with the breast on the bottom the juices stay in the breast instead of draining from the breast keeping the breast super moist!)

Cook on High (will not come out the same on low), 4-6 hours. (3lb. chicken took 4 hours)

bump! Great source of recipes! Thanks :happy: