Make a meatloaf. I put one recipe below, but meatloaf is very idiosyncratic.
Ball up aluminum foil. Put the foil in the bottom of the crock.
Place the meatloaf on top of the foil.
Cook on low for 6 hours.
Easy meatloaf
1 to 1-1/2 pound hamburger, pork, turkey, or lamb (or a mixture)
1 egg
1/2 cup V-8 or tomato juice
Oatmeal
1 onion soup packet
Put the onion soup mix in a bowl. Add the juice. Let that soak for a few minutes. Add meat and egg. Stir with your hands. Add enough oatmeal so that the loaf can hold its shape. Different meats will require different amounts. Sauce
1/4 cup catsup
1 T apple butter
1 T vinegar
1 dash Worchestershire sauce
Some people like a lot of sauce. Some just like a dab. Options
Add ground pepperoni or ground bacon in with the main meat. I will occasionally use a 4 oz bacon patty in addition to the 1 pound of hamburger. I prefer the hamburger to be as lean as possible.
1 can chicken broth
1/2 small onion, coarsely chopped
10-12 green chiles, roasted, peeled and seeded (substitute 2 cans whole, or 4-5 little cans chopped) chopped if desired
1 can diced tomatoes
1/2 tsp toasted ground cumin
1 well smashed clove garlic (or 3/4+ tsp preminced garlic-in-a-jar)
1 tsp salt
2 hearty shakes dried (italian) oregeno, or a nice big pinch of finely chopped fresh mexican oregano
moderate squeeze of 1/2 lime ( reserve rest for later)
Give it a couple of stirs. Then add:
Make sure liquid fills pot at least half way, but not more than 3/4ths. Turn crockpot on low if pig is thawed, high if frozen, make sure lid is on the pot, go to work.
Come home, at* least* 8 hours later, stab with fork a few times to break up the hunk o’pig, then scoop solids out of pot, eat with warm tortillas and beer. Add slices of lime, guac, refritos and/or shredded cheese (or sour cream, tomatoes, whatever you like) if desired.
Ingredients
[ul]
[li]Flat cut brisket[/li][li]Garlic; cloves or powder[/li][li]Lipton Onion Mushroom soup mix[/li][li]Kitchen Bouquet[/li][li]Lowrey’s Season Salt[/li][li]Salt & Pepper[/li][/ul]
Directions[ul]
[li]Rinse brisket and pat dry with paper towels[/li]
[li]Season the non-fat side with salt, pepper, garlic powder or freshly grated/crushed garlic and Season Salt, rub it in with your fingers [/li]
[li]Add ¼ cup of water to the bottom of a large, oval crock pot [/li]
[li]Place brisket in crock pot, fat side up (it’s ok if the meat bends up the sides, it will shrink as it cooks)[/li]
[li]Season the fat side exactly as the non-fat side[/li]
[li]Sprinkle a packet of dry soup mix over the brisket (½ packet for 3 lbs or less, a whole packet for larger cuts)[/li]
[li]Pour ½ to a full bottle of Kitchen Bouquet over the brisket, also depending on size[/li]
[li]Cook on the Low setting for 6-7 hours until tender when you poke it with a fork[/li]
[li]Refrigerate and slice when cold[/li]
[li]Skim fat from the top of the liquid and re-heat, adding water to dilute, if necessary[/li][/ul]
1/2 bag baby carrots
8 oz sliced mushrooms (or whole if you’re in a hurry!)
1 15 oz can diced tomatoes
1 15 oz can cannelini beans (white kidney)
4 small red potatoes, halved (optional)
1 lb boneless pork chops or chicken thighs or chicken breasts
salt and pepper
1 tbs poultry seasoning
1 can cream of anything soup (chicken with herbs is good!)
1/4 cup Dijon mustard
1 tbs tomato paste
Place first 5 ingredients in bottom of slow cooker. Season meat with salt and pepper, and a pinch of poultry seasoning. Put on top of veggies. Mix soup, mustard, tomato paste and the rest of poultry seasoning and pour over meat. Try to spread it all over the meat.
Cook on low around 6 hours. I’ve left it for close to 12, and it’s still good. Serve over rice.
Slow Cooker Chicken or Pork II
1/2 c sliced onion
1/2 c chopped celery
1/2 c chopped carrots
2 lb chicken thighs or breasts, or boneless pork chops
salt and pepper
1 15 oz can tomato sauce
1/4 c lime juice
1 tbs minced chipotle chilis in adobo sauce
2 cloves garlic, minced
Place veggies in bottom of slow cooker. Season meat with salt and pepper, put on top of veggies. Mix together tomato sauce, lime juice, chipotles and garlic. Pour over meat.
Cook on low 6-8 hours. Serve over rice. Garnish with cilantro, if desired.
1 can carrots
1 can green beans (or some other veggie, probably onions)
2 cans sliced potatos
2-3 frozen chicken breasts
1-2 cans broth (or cream of X)
added in that order and cooked on low for 8 hours should produce a pretty good stew. Am I wrong on that?
(My grocery store recently had a strong sale on canned goods, so I’ve been buying up a lot.)
Pork Loin
Cream of Onion, Celery, Mushroom, etc., whatever cream of soup you like (4 cans)
Garlic Salt
Black Pepper
Put pork loin in bottom of crock pot, fat side up. Sprinkle generously with garlic salt and black pepper. Put in four cans of cream of whatever soup. Add 2-3 cans water. Cook on high all day. Remove pork loin from crock pot. Peel off fat layer with butter knife. Put loin back in crock pot. Shred in sauce. Serve over egg noodles or white rice.
Pork Roast (whatever kind)
Large Can of Beer
Fresh Garlic, a lot
1 bunch Cilantro
Garlic Salt
Put roast in bottom of crock pot. Cover generously with garlic salt. Put in lots of minced garlic to your liking. Pour in beer. Put in entire washed bunch of cilantro. Cook on low all day. Remove cilantro if you like. Shred. Put on tortillas.
This thread is totally perfect for me today. I am going to try a lot of these recipes over the coming long, dark, miserable winter days when I would otherwise offer my suffering family a box of KD and some weiners . . . .
OK. One thing a crockpot is perfect for is making porridge. My crockpot is big, and I can make 2 kinds of porridge at once.
After you have loaded the dishwasher with your dinner dishes or have stacked them in the sink or burned them, or whatever you do:
Put an inch of water in the bottom of your crockpot.
Put 1 cup of cold water into a 2 cup Pyrex measuring cup.
Put into the Pyrex measuring cup 1/3 cup oatmeal (NOT instant, old fashioned slowcooking is best, Quick will work)
Put in about 1/2 tsp salt; give it a wee stir if you like.
Put the cup and its contents into the crockpot, put on the lid, turn it to “low” and let it cook overnight.
In the morning, wake up to perfect creamy yummy oatmeal.
Making it in the Pyrex cup makes cleanup very simple. Any kind of bowl will work, as long as it will fit into your crockpot and allow you to put the lid on, and of course it has to be the kind of bowl or cup that will take the heat.
Any decent vegetable slower cooker recipes? Maybe main course ones? We’re not vegetarians, but I’m trying to get more veg main courses in our diet, and I love my slower cooker.
Cut up two medium onions and put in the bottom.
Put one corned beef brisket on top of the onions.
Cut a cabbage in wedges and cut up some carrots.
Put them on top of the corned beef.
Toss on some whole peppercorns.
Pour in one cup of apple juice.
Cook on high for four hours.
One pot roast
Two cans of Campbell’s condensed soup, undiluted, beef mushroom or golden mushroom
One packet of Lipton Onion Soup Mix
Dump everything in, enjoy a falling-apart roast with its own gravy when you get home from work. If someone is at home, they can add carrots and potatoes to the last hour of cooking.
From the Better Homes and Gardens Slow Cooker recipe book:
Vegetable Chili
Ingredients
[ul]
[li]1 15-ounce can black beans, rinsed and drained[/li][li]1½ cups low-sodium tomato juice[/li][li]1 cup loose-packed frozen whole kernel corn[/li][li]¾ cup coarsely chopped zucchini or yellow summer squash[/li][li]½ cup coarsely chopped red or yellow sweet peppers[/li][li]¼ cup chopped onion[/li][li]1 teaspoon chili powder[/li][li]¼ teaspoon dried oregano, crushed[/li][li][sup][sub]1/8[/sub][/sup] teaspoon salt[/li][li]1 clove garlic, minced[/li][/ul]
Directions
[ul]
[li]Combine all ingredients in a 1½ Quart slow cooker.[/li][li]Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.[/li][/ul] Vegetable Curry
Ingredients
[ul]
[li]4 medium carrots, sliced[/li][li]2 medium potatoes, cut into ½-inch cuves[/li][li]1 15-ounce can garbanzo beans (chickpeas), rinsed and drained[/li][li]8 ounces fresh green beans, cut into 1-inch pieces[/li][li]1 cup coarsely chopped onion[/li][li]3 cloves garlic, minced[/li][li]2 tablespoons quick-cooking tapioca[/li][li]2 teaspoons curry powder*[/li][li]1 teaspoon ground coriander[/li][li]¼ to ½ teaspoon crushed red pepper[/li][li]¼ teaspoon salt[/li][li][sup][sub]1/8[/sub][/sup] teaspoon ground cinnamon[/li][li]1 14-ounce can vegetable broth or chicken broth[/li][li]1 14½-ounce can diced tomatoes, undrained[/li][/ul] Directions
[ul]
[li]In a 3½ to 5 quart slow cooker, combine all ingredients except the undrained, diced tomatoes, pouring the broth over everything last.[/li][li]Cover and cook on low for 7 to 9 hours, or high for 3½ to 4½ hours.[/li][li]Stir in undrained tomatoes, cover and let stand for 5 minutes. Serve over hot cooked rice.[/li][/ul]
*Vary the flavor of the dish by the type of curry powder you use. Because curry powder is a mix of 16 to 20 spices, each brand is different. You’ll want to try a few kinds to find one you like best.
Put brisket in pot and cover with sauerkraut. If you have a tea ball you can put the corning spices in the ball and hang it into the water. Cook 8 hours on low. Pour into bowls and garnish with shredded cheese.
From my local newspaper, tried myself and recommended:
Slow-cooker Pot Roast
1 Tbs cornstarch
2 Tbs cold water
8 medium carrots, cut into thirds
2 medium onions, cut into wedges
salt and pepper
3 lb chuck roast, exterior fat removed (or, in my case, a rolled roast of comperable weight, 'cause that was what was on sale when I tried the recipe)
2 Tbs Worcestershire sauce (or 1 1/2 Tbs low-salt soy sauce, 4 shakes Tabasco sauce, and a couple of shakes of lemon juice, 'cause I was out of woosher sauce)
In cooker, stir together cornstarch and water. Pile in carrots and onions. Put roast on the veggies. Sprinkle all with salt and pepper, the drizzle Worcestershire sauce (or made-up substitute) over all. Put lid on.
If you’re me, stuff into fridge overnight. Remove in morning before work. Cook on low for 10 hours (or 6, on high).
The pan juices turn into a perfectly lovely sauce (not as thick as gravy) that works well on the potatoes you nuked before cutting the roast into thin slices.
I love my crock pot, especially for holiday cooking. I used it extensively for Thanksgiving and Christmas cooking this year and things turned out wonderfully. I am lucky enough to have a double sized dived crock, so I can have a little more variety when it comes to such things.
One of the first things that I tried was this recipe that I found through the Weight Watchers website. It is very tasty and would make a terrific New Year’s Day entree.
Savory Sage Pork Roast with Apple Pork Gravy
2 1/2 teaspoons sage
1 1/2 teaspoons garlic salt
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
3 pounds pork loin
1 tablespoon oil
2 cups apple juice
2 packages McCormick pork gravy mix
Combine spices. Rub oil and spices on pork roast and place in crockpot. Pour 1
cup apple juice over and around roast. Cook on high 4 to 5 hours. With 30
minutes left or so, whisk gravy mix into remaining apple juice and pour into
