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#1
12-07-2012, 01:05 PM
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Share your favorite Crock Pot recipes
I'm in love with my Crock Pot. It's red, it's shiny, and it makes cooking dinner stupid easy. I use it at least twice a week. So far this is my favorite Crock Pot recipe:
Loaded Baked Potato Soup* 5lbs potatoes, skin on, cut up 2 8oz packages cream cheese 4 cans chicken broth 1 cup milk 1/2 - 1 onion (I use Vidalia) chopped Garlic, salt and pepper to taste Bacon, sour cream, chives optional for garnish Soften cream cheese in slow cooker on low while getting the rest of your ingredients ready. Add chicken broth and milk to cream cheese. Stir until cream cheese is broken down a bit, but it does not have to be completely creamy! Add the rest of your ingredients. Cook on low for 8 hours or high for 5 hours. When done use a hand masher, I use this kind, to gently mash up potatoes. Top with bacon, sour cream, chives or whatever else you wish and enjoy! I normally serve with cheddar and garlic biscuits, because of course you need a side of carbs to go with your main carb meal. *This makes a lot of soup! Feel free to halve the recipe or freeze half for a quick meal on a busy night. 
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#3
12-07-2012, 01:36 PM
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If you have a butcher or very well stocked grocery store where you can buy rabbit, get a couple. Put them in the crockpot with some diced bacon and cover them with your favorite tomato sauce. Cook until the meat falls off the bones. Good with pasta or mashed potato.
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#4
12-07-2012, 01:52 PM
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Crock pot dump cake. This stuff is stupid good and it's real easy to make as well. My wife makes this without the nuts.
1 (21 oz) can cherry or blueberry pie filling 1 package yellow or white cake mix 8 tablespoons butter, cut up 1/2 C. chopped pecans or walnuts, toasted if you have time Instructions Rub the slow cooker generously with some of the butter. Place pie filling in the slow cooker. Mix dry cake mix and remaining butter until crumbly, sprinkle over filling. Sprinkle with nuts. Cover and cook on low for 2 – 3 hours. Serve warm in bowls. http://www.cookiemadness.net/2007/09...pot-dump-cake/
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#5
12-07-2012, 03:23 PM
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A friend shared this today - it makes a pot roast and a stew at the same time:
Cover the bottom of the slow cooker in about an inch of soaked navy beans, add a thickly sliced onion and a couple of thickly sliced carrots, add a package (about a pound) of stew beef, add a roast, dump in some salt, thyme, and oregano, and then add enough water to cover the beans on the bottom. Cook on high for 4-ish hours and on low for 5 hours or more. The roast on top cooks like a roast, and the stew beef cooks like stew. You can use a slotted spoon to get the root/bean part as a side for the roast, or you can use a ladle to get all of the bottom layers as stew. I haven't tried it yet, but I think I may very well do so this weekend.
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#7
12-07-2012, 04:31 PM
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I currently have cabbage rolls in my slow cooker, but seeing as I've never made them before and simply decided to wing it, I don't know if the "recipe" will be worth sharing.
My absolute favorite thing to do is to take a pork butt, the largest that can fit, and season it with salt, pepper, thyme and garlic stuffed in slits all over the meat. I stuff that in the slow cooker with NO LIQUID and cook for 8 hours on low. The seasonings can be interchanged, but the addition of any liquid will give you much less than desirable results. Last edited by melondeca; 12-07-2012 at 04:32 PM. Reason: I can spell, I swear.
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#8
12-07-2012, 05:11 PM
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White chili is my current favorite
1 pound chicken breast, bite size pieces 1 pound chicken sausage, bite size pieces 2 14oz cans diced tomatoes 1 small can diced chilis 2 14oz cans white beans 1 cup diced onion 4 cloves minced garlic 2 cups diced bell peppers 1 T cumin 1 T chili powder Salt to taste
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#10
12-07-2012, 07:44 PM
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1. Buy some boneless country pork chops and dump them in the crock pot.
2. Pour over a whole bottle of your favorite barbecue sauce. 3. Turn on low or high. That's it. Do it when you leave for work in the morning (cause it takes about two minutes), and when you walk in the door at the end of the day: BIG YUM! Last edited by ThelmaLou; 12-07-2012 at 07:44 PM.
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#11
12-07-2012, 08:08 PM
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I usually add onions to the crockpot barbecue. You can either slice up a fresh one, or use the minced dried onions out of a jar.
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#12
12-07-2012, 08:11 PM
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If you like peanut butter like I do, you'll love this peanut butter pork recipe I make. Don't forget the fresh-squeezed lime juice on top just before eating. I use a smallish pork roast instead of a tenderloin, and I double the sauce ingredients.
http://crockpot365.blogspot.com/2009...-crockpot.html
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#13
12-07-2012, 09:41 PM
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Another crock pot recipe, so easy and so good, and I use the reserved broth when I am reduced to making instant gravy.
1 cut of cheaper beef Enough beer to just about cover 1 baggie onion soup mix. Cook and enjoy. I will sometimes refrigerate over nite to skim the fat. Your choice.
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#14
12-08-2012, 04:40 AM
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I made a sort of poor mans stew a couple weeks ago, my room mates loved it.
rice can of corn black beans pinto beans tomatoes (I think, not sure on this one) chicken, I had some that I smoked up a while back in the freezer that wanted to get eaten thyme, salt, bay leaves some kind of hot pepper. cook for 8 hours on low then eat.
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#15
12-08-2012, 05:02 AM
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I use my crockpot for French dip and for shredded taco beef. Both recipes start with a 2 lb. chuck roast, fat trimmed off, and go pretty much the same.
For the French dip, I mix 1/2 cup soy sauce, bay leaf, peppercorns, rosemary, thyme, garlic powder, and pour that over the roast, then top off with water. For taco meat, I rub the roast with two packets of taco seasoning, toss it in the pot, add a chopped onion, a few jalapenos, and a few garlic cloves, then cover with water. I let it cook for about 12 hours on low, then remove the meat and shred it with a couple forks. For the taco meat, I strain all the solids out and shred them along with the beef; for the French dip, I discard the herbs and spices and save the au jus for the dipping.
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#16
12-08-2012, 08:04 AM
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But cream cheese at the begining? How the heck does the cream NOT seperate? It seems to me a better method would be to follow your directions but add the dofened cream cheese in towards the very end.
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#17
12-08-2012, 08:26 AM
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I have been using my crock pot for lots of stuff. Recently made the baked potato soup and White Chili and both were fabulous!
One tip I have started using with my crock pot recipes is to add very little to no water. Most often the ingredients you add will have enough water to keep the meat/veggies moist. Another fave: Southwest Chicken - 6-8 Boneless Chicken thighs (frozen or fresh) 1 can Black beans, drained 1 chopped onion 1 16 oz bag of frozen corn 1 can Rotel tomatoes (or other spicy tomatoes) 1 pkg cream cheese 1 packet of taco seasoning 1 cup cheddar or monterey jack cheese 6-8 hrs on low, 4-5 on high I put the chicken on the bottom if frozen, then put in the chopped onions, beans, tomatoes and corn. Then I cut up the cream cheese into small chunks and put on top and sprinkle the taco seasoning over it. (If it's non-frozen chicken I put it on top then the cream cheese over that.) You can also use chicken breasts, but they can tend to get tough if cooked all day. The chicken thighs just have a better flavor. The cream cheese looks like it is separating if you open the lid about half way through cooking, but don't give up! It will smooth out and incorporate nicely by the time it is finished. I do a quick stir about halfway through, but it's not necessary, you can let it cook all day on low and it will be fine. I put the cheddar or monterey jack (or both) in right before serving. This stuff is yummy in tortillas or over rice.
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#18
12-08-2012, 08:52 AM
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I can't believe I forgot this one - everyone I've recommended it to has loved it. One friend has made it with turkey instead of chicken, but still said it was great. It's a forgiving recipe too - I like more beans in mine.
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#19
12-08-2012, 08:54 AM
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A few years ago on the Dope I read a thread arguing the merits of different Italian Beef Sandwiches. Just out of interest I tried doing it in the crockpot and it was great. Like any crockpot recipe it was easy and fed a bunch of people. Once it's done everyone just helps themselves to assemble a sandwich (or 2).
There is a good recipe and video here. I have made it just using a packet of dried Italian salad herbs from the market but it's better to make your own mix. You can get away with any herbs and spices you like really. It's the way the meat ends up, shredded and swimming in some delicious sauce or other, that is the main attraction. Often I slice lots of onions and peppers and put them in the bottom of the crockpot.
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#20
12-08-2012, 09:00 AM
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#21
12-08-2012, 09:03 AM
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#22
12-09-2012, 12:14 PM
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Thanks! Last edited by IvoryTowerDenizen; 12-09-2012 at 12:15 PM.
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#25
12-10-2012, 06:19 PM
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I'll share one of my favorite uses of the Crock Pot -- precooking lots of shredded chicken to freeze. I buy chicken quarters when they are on sale, put them in the Crock Pot with some salt, pepper, maybe garlic and onion powder, and cook them all day on low heat. When they are done, pull the meat off the bone and freeze it in meal-sized portions for casseroles, enchiladas, chicken and dumplings, chicken and rice, with barbecue sauce on buns, etc.
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#26
12-10-2012, 07:23 PM
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Super easy and tasty -- throw in chicken breasts and artichoke garlic salsa from Aldi. Serve over rice. Mmmmmm, now I have to go to Aldi.
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#27
12-10-2012, 08:14 PM
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I don't have a favorite recipe but wanted to share a trick I thought up that works great.
If you have a large crock-pot but you're single or maybe your family doesn't eat a lot you can take two oven bags (they're made by Reynolds and I'm not sure where you'd find them in the store...I haven't done it in a while) and make two completely different meals at the same time. Like once I split up a package of chicken breasts and made a spicy, tomato-y dish in one bag, and one with a creamy sort of sauce in the other bag. Now you don't have to make dinner the next night - you just put one bag in the fridge overnight and reheat the contents at dinner time!
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#28
12-10-2012, 08:51 PM
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#29
12-10-2012, 09:55 PM
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#30
12-10-2012, 09:57 PM
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I'm a full time working mom with two small kids--especially when they were tiny, CrockPot was the *only* way I could manage to cook dinner. Some favs:
Refridgerator Clean Out Stew 2-3lbs steak or roast (I usually use the 50%-off-because-it-expires-today steaks) 2-4 carrots, cleaned and cut into disks (my sons' preference) 1 chopped onion 5-6 red potatoes, quartered 1 cup green beans (fresh, not canned) 1-2 cups beef broth OR 1-2 cubes bouillon dissolved in 1-2 cups hot water 1 packet Italian dressing mix Put veggies on the bottom, meat on top, sprinkle with the dressing mix, pour the broth over top, and cook on low 8 hours or so. My uber-picky eldest loved this. ------------------------ My go-to chicken recipe: Basil Chicken 1lb baby carrots 3-4 chopped celery stalks (keep the leaves--set aside) 1 chopped onion 1 whole roasting chicken, giblets removed *(duh, but, you never know) 1 cup chicken broth OR 1 chicken bouillon cube dissolved in one cup water salt & pepper to taste basil Put veggies on the bottom, chicken on the top. Pour broth over top. Sprinkle salt and pepper. Top chicken generously with basil. Sprinkle celery leaves over chicken. Cook 8-10 hours on low. ------------------------------ Finally, this is the most recent BIG hit. I can't keep this in the house when I make it, and I usually make a double recipe. Baked Oatmeal 1/3 cup oil 2 cups quick oats 1 cup milk 1/2 cup sugar 1 1/2 tsp baking powder 1/2 tsp 1 egg, beaten Pour oil in the CrockPot, making sure to cover sides for greasing. Mix the rest of the ingredients in the CP and bake on low 2 1/2-3 hours. Watch it carefully--it does tend to dry out. I add milk along the way to keep it from getting too dry. Also note, if doubling the recipe, there's no need to double the oil. Smells drool-worthy and tastes awesome. Also lends itself to some great mix-ins; I've used cinnamon, raisins, brown sugar, and apples in the past. Great for breakfast, and great for dessert when served with ice cream. Last edited by Ruffian; 12-10-2012 at 09:58 PM.
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#31
12-10-2012, 09:58 PM
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Cabbage Rolls Mix together 1 1/2 pounds ground beef or a mixture of beef and pork, 2 eggs, 1 cup rice (I partially cooked mine), 1 diced onion, minced garlic, salt, pepper and a good amount of paprika. Steam the leaves from a medium head of cabbage. Wrap a couple spoonfuls of meat in each leaf and roll up burrito style. Place in slow cooker (I got two layers). Top with sauerkraut and tomato sauce (I mixed two cans tomato sauce, worcestershire sauce, brown sugar, lemon juice, salt, pepper, paprika and water. Cook on low for 6-8 hours. Serve with sour cream.
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#32
12-10-2012, 10:13 PM
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Trick with cabbage- freeze the head rather than parboiling. Makes the leaves pliable with less mess.
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#33
12-10-2012, 10:39 PM
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Butter Baked Cabbage is a great non-Crockpot "recipe" with an explanation: Quote:
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#34
12-10-2012, 10:43 PM
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May be true, but I've never tasted a difference.
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#35
12-10-2012, 10:51 PM
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#36
12-11-2012, 04:55 AM
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#37
12-11-2012, 06:25 AM
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Chicken Stew
4 potatoes cut into bite sized chunks 4 or 5 carrots peeled and cut into bite sized chunks (or one 2lb bag of baby carrots) 1 onion 1 pound boneless/skinless chicken thighs Layer in crockpot in that order 2 cups chicken broth 2 cans cream of chicken soup 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground thyme 1/2 teaspoon liquid gravy browner Mix the above and pour over chicken and veggies. Cook on high for 5 hours or low for 9 hours. A homey treat on a cold winter day.
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#38
12-11-2012, 11:44 AM
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#39
12-11-2012, 01:18 PM
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Incidentally, I've mentioned this before...for most dishes, you can assemble the ingredients the night before, in the removable crock. In the morning, just put the crock in the heating element, and turn it on. If you have one that doesn't separate, you can just put the ingredients in any handy container. This saves on the morning rush. And if you like to flour and brown a piece of meat, you almost certainly don't want to do that in the morning when trying to get everyone out the door.
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#40
12-12-2012, 02:31 PM
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#41
12-12-2012, 06:40 PM
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I hate pie. I prefer cake.
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#43
12-12-2012, 09:48 PM
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Portuguese Caçoila
2-3 lbs. pork butt, cut into large chunks 2 onions sliced into rings 2 cloves garlic, finely minced 1 tsp. red pepper flakes 2 tsp. salt 1 tsp. paprika 3/4 tsp. cinnamon 1/2 tsp. black pepper 1 cup orange juice 1 cup red wine I cup water Add all ingredients to crock pot and mix to coat. (I put the red pepper flakes in a steel mesh tea ball for later removal, but you can just mix it in.) Cook on high for 4-5 hours until pork easily falls apart. Shred pork and serve on soft Portuguese rolls.
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#44
12-13-2012, 04:59 PM
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#45
12-13-2012, 06:23 PM
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The CrockPot - a busy person's best friend
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Here's one of our favorites: Italian herb chicken (for 4 people) 2 cans of crushed tomatoes 2 cans of tomato sauce 2 cans of tomato paste 1/4 cup of Italian Herbs and Seasoning small package of mushrooms, diced 6-8 chicken drumsticks or thighs Morning prep: Mix up all the tomatoes, mushrooms and herbs in bowl Put chicken in crockpot, and pour tomato mix over it, mix it up a bit to bury chicken in sauce. Cook on low about 8 hours Final prep: Make around 3-4 cups of rice (white/brown or a mix) Make a bed of rice on the plate, place 2 pieces of chicken, and pour sauce over chicken and rice Add your favorite veggies on the side. Last edited by Fool in the Rain; 12-13-2012 at 06:24 PM.
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#46
12-13-2012, 06:27 PM
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#47
12-13-2012, 09:42 PM
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#48
12-14-2012, 04:21 AM
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I wonder if the King's Hawaiian brand rolls are similar to Portuguese in flavor, they're fluffy and slightly sweet. Even if they aren't, I bet they'd be awesome with that recipe.
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#49
12-14-2012, 06:14 AM
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Hawaiian rolls are soft all around. Portuguese rolls are more crusty. They're not as sweet like a Hawaiian roll, and have a more delicate texture than Italian bread.
I'm sure lots of different rolls would be yummy with that recipe!
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#50
12-14-2012, 08:48 AM
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Turkey drumsticks, onions, bay leaves, salt and pepper and just enough water to nearly cover them.
When they're done, drain them and set aside to cool - take out the bay leaves and blend the cooking liquor, then thicken it to make gravy. Pick the meat off the bones (watch out for all the small, sharp ligaments) and put it in the gravy to keep it moist. Cheap, delicious, tender meat.
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