Share your Crock Pot recipes!

Cafe Society
1

Winter is settling in and now is a great time to get out the Crock Pot. It’s practically labor-free and the whole house smells like dinner when you get home. I’ve dusted mine off and have already made a killer chili and a tasty saurbraten. Anybody have any good recipes?

Here’s my chili recipe. (Yes, I’m a heathen who uses beans.)

1-2 Lbs ground meat
1 Pkg taco seasoning
1 Red onion, diced
1 Large can stewed tomatoes
1 Cup sangria (optional but tasty)
1 Can kidney beans
1 Can tomato paste
1 Teaspoon Cumin

Brown the meat, pour off the grease and put it in the pot. Mix the taco seasoning into the sangria or stewed tomatoes. Add to pot with all other ingredients. Cover, heat on Low at least 3 hours. Serve with a dollop of sour cream.

I made this with venison last time and it was great.

2

Perhaps if you ask a mod to remove your assault on chili from the OP this will go better.

3

I’ve been making white chili (since we’re offending chili purists from the get-go.)

1 pound chicken breast or tenders
1 pound chicken sausage, diced
2 14-oz cans diced tomatoes
2 14-oz cans white beans
1 small can diced chilis, mild or hot your preference
2 onions diced
2 green peppers diced
2 cloves garlic minced
1 t cumin
1 t ancho chili powder
1 t chipotle chili powder
salt
(amp up spices to your taste)

I start with frozen chicken and cook it all at high for 5-6 hours. The chicken breast will shred easily at this point. Eat with tortilla strips, cheese, and sour cream.

4

Pot Roast

3-4 lb pot roast, browned or not (I can’t tell the difference)
1 can Campbell’s French Onion soup
1 cup red wine
1/2 cup beef stock or water
salt and pepper
garlic powder
3-4 carrots, chinked
1-2 onions, chunked
4-6 red potatoes, chunked

Place all the veggies on the bottom. Add some salt and pepper. Place the meat on top. Pour the red wine and beef stock in, then salt and pepper and garlic powder the meat. Add the french onion soup on top of the meat. Cook on low 8-10 hours.

5

This looks pretty tasty, if I omit the green peppers (hate the things). While we’re engaging in culinary blasphemy anyway ;), what would you sub for the diced tomatoes if you didn’t like chunks of tomato in your food? Would tomato sauce do?

6

Creole Pot Roast

Rub a 3 lb. chuck roast (trim off the hunks of fat) with a tablespoon of Creole seasoning and put in the crockpot. Top with a large chopped onion, pour on a 14 oz. can of diced tomatoes (with garlic), a bay leaf, and a large chopped green pepper. Cook on low for about 8 hours.

I’m looking for a recipe I made years ago, it was out of this world, and I lost it. (I found it in a large-print crockpot recipe book from the library). It had semi-cooked rotini pasta, crumbled breakfast sausage, and minced shallot but I forgot what else, to tie it all together. No tomatoes were involved…

7

I’ve never made this Loaded Baked Potato Soup, but I plan on making it this weekend. It looks so tasty, and it’s going to be chilly.

8

Hmmmm, I might try just ONE can of tomato sauce, because it’s got a stronger flavor than diced. My grocery store sells “petit diced” tomatoes too, much smaller pieces, might not bother you.

And it is sublime.

9

Or you could give us your chili recipe. We could do a cook-off. :slight_smile:

10

Maybe run the diced through a blender?

11

Must be the start of cooler weather… :0)

I just posted this in the “What do you do with chili sauce thread,” so I hope it’s okay to post it here too…
Slow Cooker Pulled Pork
2 cups (500 mL) thinly sliced onions
3 lb (1.4 kg) pork loin roast
2 cups (500 mL) peeled apples
8 large onion buns (or what have you!)
1 bottle (455 mL) chili sauce
1/3 cup (80 mL) EACH grainy mustard and liquid honey
2 tbsp (30 mL) chili powder
2 tbsp (30 mL) each tomato paste and Worcestershire sauce
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) smoked paprika, or 2 tsp (10 mL) regular paprika
2 cloves garlic, minced

Place onions on bottom of slow cooker. Place pork on top. Sprinkle apples over top and down sides.

For the sauce: In a large bowl, mix together chili sauce, mustard, honey, chili powder, tomato paste, Worcestershire sauce, sugar, paprika and garlic; pour over meat and apples. Cover and cook on low for 6 to 7 hours or until meat is fall-apart tender.

Remove roast to large plate. Using two forks in opposite directions, shred meat along its length. Stir meat back into sauce and serve on buns.

****It’s a bit of prep at the beginning of the day, but SOOOO worth it. Also, we find you can cut a good hour off the cooking time in our crockpot, so you want to experiment with that.

12

Let me say here and now that a fat separator is a great tool. That chuck roast will have a lot of internal fat as well as external chunks, and putting the juices in a separator will allow you to keep the flavor and lose most of the fat. Much quicker than letting the liquid chill and then picking the fat from the top.

My recipe? Brown a chuck roast in a skillet, throw it in the cooker with minced dried onions and a little red wine, about a quarter to half a cup. I cook it on low for about 8 hours, or high for about 4 hours. This is especially good when I don’t know when to expect someone to arrive.

13

Dammit, I haven’t made a pot roast in months. Sounds good - except it’ll be in the 90s all weekend. Just … not pot roast weather, that’s all.

Ah, screw it, maybe I’ll crank up the A/C and make one of these anyway. :slight_smile:

14

My chili recipe is a closely guarded secret, but for no meaningful reason. I thought I’d posted it before, but didn’t find it. It’s not a crockpot recipe though. I’ll see if I can contribute a slow cooker recipe, besides pulled pork.

Thank you for taking my comment in the spirit in which it was intended.

15

An exBF of mine used to make this easy recipe. Before you leave for work in the morning, dump a bunch of boneless “country” pork ribs in the crock pot. Pour in a bottle of any kind of barbecue sauce you like. That’s it.

When you come home… ahhhhh… just the smell as you walk in the door… nice. Yummy dish. Great leftovers, too, if you have any.

16

Chicken and Dumplings
2 skinless, boneless chicken breast halves
2 tablespoons butter
1 can condensed cream of chicken soup
1/2 onion, finely diced
1 packages refrigerated biscuit dough, torn into pieces

Directions

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker.

Cook until the dough is no longer raw in the center.

17

I have a few.

Roast is basically drop the roast in the crock pot with a cut up onion, a few carrots, sprinkle with pepper, celery seed, paprika, garlic powder and that’s about it. Cook on low all day and make a gravy from the drippings. If you want more drippings or saving for broth add some water to the crock.

Sauerkraut and pork chops. Brown some nice thick pork chops, season them with a little salt and pepper and paprika. Place in the crock and mix a package or a small jar/can of sauerkraut with some cut up apples and onions. Place on top of the pork chops and pour a cup of chicken broth or apple juice in. Cook on low all day or high for about 4 hours. Serve with rice and veg. Mmm.

I do spaghetti and meatballs, peach and blueberry cobbler, chicken and dumplings, all sorts of things I’ve found recipes for.

18

Another one I just remembered and need to do soon… ham, beans, and potatoes

Cover the bottom of your crock pot with potatoes. Now open cans of green beans and dump those on top until you feel like you have enough. Salt and pepper them until you feel like there’s enough. Cover it all with slices of your favorite ham.

Mmmmmm.

19

This is not a simple set it and forget dish, but I started using the crockpot and it comes out well.

Portuguese Fisherman’s Stew

2-3 tbsp olive oil
1 large sweet onion chopped coarsely
1 - 2 cloves of garlic minced

1 lb chorize or linguica (portuguese sausage) substitute any hot spicy
2 large or 6 small peeled potatos

1 14 oz can of crushed tomatoes or equivalent chopped plum tomatoes
1 6 oz can tomato paste (in case the sauce is thin)
1/2 cup sweet wine

2 tbsp fresh cilantro (or one tbsp dried) substitute parsley if you like
2 tsp crushed red pepper

1 lb white cod fillet (or other white fish)
1/2 lb shrimp peeled and deveined
1/2 lb bay scallops
1 lb fresh mussels

Turn crock pot to high
Add olive oil, onion, and garlic
Layer with slices of potato 3/4 inch thick. Larger slices require more cooking time.
Layer with slices of chorize. Slice it diagonally for decent sized pieces
Pour the tomatos and wine over the ingredients. Add the tomato paste if it’s not a moderately thick sauce. Liquid will come out of the the other ingredients thinning it more as it cooks.
Just toss the seasonings in on top of the sauce.
Cover. You can reduce heat to low if you want to wait.

After 2-3 hours on high the potatoes should start to become tender (this varies a lot with the crock pot and the potatoes, much longer on low).

Return heat to high if it’s on low.
Stir sauce slightly, taste and add additional seasonings if desired.
Sink 3-4 ounce pieces of cod fish into sauce.
Cover and cook about 10 minutes if crock pot was previously on low.
Layer shrimp and scallops over sauce, then add mussels
Cover and cook until mussels open

Additional seasonings to your taste:
Oregano, Basil, Dill, Bay leaf, saffron

Serves well in a bread bowl or over slices of toasted french or italian bread, or just in a bowl.

20

What size slow cooker pots are you using?

I got a 3 1/2 qt Cuisinart programmable. That was the smallest programmable that I could find. Wanted something that could heat fast for thirty min and then cook slowly. It’s safer getting the temps up quick.

I wish the 2 1/2 qt pots were programmable. But, they are the old school style with just a hi/lo knob.