I’m putting my crock pot back into service! I need to build a crock pot recipe repertoire- what’s your favorite?
I’m imagining some Campbell’s soup classics, but also some fancy-shmancy-out-there new ones too…
Shredded Beef for tacos or burritos:
One good-sized white or yellow onion, chopped.
4 or 5 garlic cloves, peeled.
Some red wine - like 8 to 12 ounces. You could also use white wine or beef broth, if you don’t have red wine handy.
About a teaspoon of ground cumin.
About a teaspoon and a half of ground chili powder
One can of Ro Tel Original. (Canned tomatoes with chiles - do not leave this out!)
Some fresh ground black pepper.
One good-sized beef brisket.
Put all ingredients in your crock pot in the order listed. Measurement are approximate. Cook on low for, oh, about ten hours or so, until the meat is shreddable. Remove the meat, allow to cool. Shred the meat and discard the icky fat bits. Put the meat in a saucepan, add back in about 1 cup or so of the cooking liquid from the crockpot, and heat through. Make yummy tacos or burritos, or even both!
This is for a six-quart slow cooker, but you could do it in a four-quart one by cutting out a third of the ingredients.
Puerca Casera (Home-style pork chops)
6 center-cut loin pork chops
Salt, pepper, garlic powder, cumin
Cooking spray
4 15-oz. cans black-eyed peas
1 16-oz. jar salsa (I use Herdez brand Salsa Casera)
Cooked rice
Season pork chops with seasonings and allow to sit for five or ten minutes. Spray a large skillet with cooking spray and brown pork chops on both sides; remove from heat.
Combine black-eyed peas and salsa, mixing well (do not drain).
Layer black-eyed pea mixture and pork chops in slow cooker, starting and finishing with black-eyed pea mixture. Cover and cook on high for one hour, then switch to low and cook for 8-10 hours or overnight.
Serve with rice.
This site has a lot of interesting recipes. I’ve only tried one, the Zesty Burger soup, and it turned out well. (I haven’t tried any others yet, because I rarely cook.)