It’s starting to get cool, I found an old crock pot in the back of a cupboard and I’d like to try it out. Any help?
Crock-pots are wonderful for soups, stews and chili-type dishes. I still brown a roast before putting it in the crock. Use beer instead of water as a cooking liquid. Or stock.
Don’t tell any Southerner, but I use mine to make pulled pork. Toss a pork shoulder into the crock, add some onions and seasonings. After 6 hours or so, add some Liquid Smoke and top off with more beer. When it falls apart on a fork, chop, sauce and serve.
Yes. This is not so much a recipe as it is a method for cooking the best, most tender chicken ever.
Pour half a cup of water into the pot. Add two unseasoned, no skin no bone chicken breasts, fresh or frozen. Sprinkle on a pinch each of sage, basil and paprika. Add a splash of cooking sherry if you so desire. Cover, turn on low and let cook - usually about 6 hours for fresh, 8 for frozen. Great to make if you have to work - it’s ready when you get home.
Serve up with some instant stuffing or mashed potatoes and steamed veggies, voila! Easy and nutritious meal.
Those Crockpot Classics boxes are actually pretty good, I used a couple of pot roast boxes and a big roast when we first got our pot. Making stuff on your own is better, though.
One thing I like to do us use condensed soups thinned out with a little water. Pot roast with two cans of French Onion and two or three cans of Golden Mushroom. Boneless chicken breasts with two cans of Creamy Chicken Mushroom and two or three cans of Golden Mushroom. I might have added a can of Cream of Mushroom and Garlic to these but I don’t remember.
Corned beef turns out great in a crockpot. I make mine with sauerkraut and quartered redskin potatoes.
I pulled my crock pot out last week when it got cool here. Made an absolutely delicious beef stew. Here goes:
2 carrots cut up
2-3 potatoes cut up
1 lb. stew beef (my store sells it in packages already cubed)
1 can beef broth
dash of oregano
1 bay leaf
1 tbsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1-2 onions quatered
2 stalks celery chopped
Put ingredients in CP in order listed. Stir just enough to mix spices. Cover and set on low approx. 8 hrs. I serve w/corn bread.
Tastes just like Grandma used to make!
I use my crockpot all year round. A few of the things I like to make are Chicken with 40 Cloves, beef roasts with the aforementioned cream of mushroom soup, corned beef, and a regular beef brisket with my homemade barbeque sauce- ketchup, Coke, onion salt, cayenne pepper, black pepper, and garlic.
Somewhere I bought two very slim crockpot cookbooks for $1 each, and I find a lot of recipes on the net.
I had read “Share your crack pot recipes” and I have far too many of those, they would require a thread and a half.
My crockpot (a 1999 Christmas gift) is still in its box, so many some of your ideas will convinvce me to use it.
Ooh me too! That’s what I had for dinner tonight. We put in cider, onions and celery besides the potatoes. Add a little pepper and salt, serve with bread and a veggie and you’ve got a tasty meal.
For those readers outside North America, Crock-Pot® is a trademark for a slow cooker.
Slow-Cooker Chicken Broth
Prep Time: approx. 15 Minutes.
Cook Time: approx. 10 Hours .
Ready in: approx. 10 Hours
Makes 5 servings.
2 1/2 pounds bone-in chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 tablespoon dried basil
Directions
1 Place the chicken pieces, celery, carrots, onion, and basil in a slow cooker.
2 Cook on Low setting for 8 to 10 hours. Salt and pepper to taste
3 Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.
Mom’s Beef Burgundy
3 lbs of stew meat (lean) I usually buy a lean roast and cut it up
1 can tomato soup
1 cup cheap red wine
1 can of cream of mushroom soup
1 package of dry onion soup mix
1/4 cup of flour
Mix all together and put in crock pot. I usually add mushrooms (cook about 8 ounces first and drain and then add them) and small carrots.
Serve over rice or noodles. My mom’s been making this as long as I can remember and it’s the perfect dish to serve during cold weather for a crowd.
I like to make teriyaki beef. Brown a roast (3 pounds or so) and put it in the crockpot on top of the carrots. Add carrots, several cloves of garlic and 2 quartered onions. Add a bottle of teriyaki sauce and then enough water to almost cover the roast. Cook on low for about 8 hours, turning the roast occasionally. It should be fork tender by that time. Serve over rice and Asian-style veggies. You might vary the amount of teriyaki sauce you use depending on how strong you want the flavor to be, but we like it strong.
Keep the recipes coming; I’ve been meaning to try a few new ones this fall.
Stuffed Peppers
2 lbs lean ground beef
1/3 cup uncooked jasmine rice (you can use a long-cooking rice, but if you do, I’d recommend pre-cooking it before mixing it with the beef or it may not cook all the way soft in this recipe)
Salt, pepper, finely chopped fresh basil, parsley & chives
1 29oz can tomato sauce
1 6oz can tomato paste
15-20oz tomato juice
1 or 2 packets Sweet-n-Low (to taste)
2 to 3 sweet peppers (green, yellow or red – any combination)
Cut the tops off the peppers and remove the core and seeds.
Cut the stems out of the pepper tops you’ve cut off and discard, then chop the pepper part into pieces to add to the sauce.
Mix ground beef with rice, herbs and seasonings.
Gently stuff the peppers with the meat and rice mixture, avoiding packing them too firmly.
Make meatballs out of the remaining beef mixture.
In the crock pot, mix the tomato sauce, juice and paste, smoothing the paste to mix it well. Season with the artificial sweetener and toss in the chopped pieces of pepper.
Place the stuffed peppers in the bottom of the crockpot, then add the meatballs, making sure everything’s coated with sauce.
Set on low and simmer for 5 – 6 hours.
Serve over rice with steamed broccoli and french bread for dipping.
Pork Chops with Apples
6 pork loin chops or pork steaks, trimmed of visible fat
Cooking spray
Salt
6 tart apples, such as Granny Smith, peeled, cored and sliced thinly
¼ cup raisins (optional)
1 tablespoon lemon juice
¼ cup brown sugar
½ - 1 tsp ground cinnamon (to taste)
Brown chops over medium heat. Sprinkle with salt.
Place chops in the crockpot.
Combine the remaining ingredients and pour over the chops.
Cover and cook on low for 7 to 9 hours, or on high for 3 to 4 hours.
Serve over steamed spinach with a side of mango chutney.
Yucatan Pork Roast
Note: you will probably have to find a Mexican grocery store for this recipe
-3# pork roast of any type
-6 garlic cloves, crushed (or more!)
-1 cup sour orange juice
-2 tbsp achiote paste
-1 tbsp salt
-1 tbsp chili powder
-1 tbsp fresh ground pepper
-1 tbsp Mexican oregano
-1 tsp cumin
-1 tsp allspice
Throw it all in the crock-pot on low for 8 hours.
Shred the pork and put it on tortillas with caramelized yellow onions, fresh tomato wedges, and poblano peppers
Delicious, I promise!
The bachelor’s barbecued pork sammich:
- Chop up an onion and throw it into the crock pot.
- Dump in a pork shoulder.
- Cover with water, set to stun.
- Forget about it for 8-10 hours.
- Drain the water, shred the pork, return pork+onions to crock pot.
- Dump in a bottle of the bbq sauce of your choice, cook for another 1-2 hours.
Smear on buns for the next several days.
lno reminded me of a BBQ bean recipe that I made in my pot. Ham, bacon, BBQ sauce, red beans, navy beans, pork & beans…
If this sounds good to anyone, I can post the recipe after I figure out where I put that cookbook.
All those beans? I guess your recipe’s final step is also “smear on buns for the next several days.”
Yes, please!
The Bachelor BBQ Pork Sammich sounds delicious and easy, and it can help keep up my husband’s illusion that I’m a great cook (I am merely good).
Do you add flour to the broth after it’s done cooking? Beef stew needs gravy.
For corned beef, I add just enough water to cover, pickling spice, a copule cloves of garlic and a bay leaf, let simmer for a few hours then add potatoes carrots and cabbage for about an hour.
No, no flour is needed. It makes it’s own gravy after 8 hrs. I suppose you could add flour to make a heartier gravy. I didn’t find this receipe needed it, though. The Crock Pot book I have warns not to add too much water to recipes since the slow cooking process doesn’t boil away excess water like conventional cooking.