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Come on down, and for you and your brudder we'll have Chicken Athena Ingredients •6 boneless skinless chicken breast halves (6 ounces each) •2 medium onions, chopped •1/3 cup sun-dried tomatoes (not packed in oil), chopped •1/3 cup pitted Greek olives, chopped •2 tablespoons lemon juice •1 tablespoon balsamic vinegar •3 garlic cloves, minced •1/2 teaspoon salt Directions •Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a meat thermometer reads 170°. Yield: 6 servings. |
Dinner Tonight
Coconut Curry Ckicken •2 medium potatoes, peeled and cubed •1 small onion, chopped •4 boneless skinless chicken breast halves (4 ounces each) •1 cup light coconut milk •4 teaspoons curry powder •1 garlic clove, minced •1 teaspoon reduced-sodium chicken bouillon granules •1/4 teaspoon salt •1/4 teaspoon pepper •2 cups hot cooked rice •1/4 cup thinly sliced green onions •Raisins, flaked coconut and chopped unsalted peanuts, optional Directions •Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. • Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender. • Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. |
This can be adapted to a crockpot as well but does require some preparation.
Arwen's I'm Just Ribbin' Ya Stew for the Queen of Cups Short ribs 2 onions, peeled but left whole 3 new potatoes 1 bottle hard cider Garlic powder Garlic crushed Worcestershire Sauce Tabasco Sauce 1 Can Ro-tel tomatoes (tomatoes with green chilies) Olive Oil 1 bottle Strongbow Cider (or some hard cider) Turn on oven to broil. Realize you want to roast the veggies. Turn oven down to 400. Whine about not getting to the Farmer's Market for fabulous locally grown veggies. Pull out onions and new potatoes. Realize ribs are still in freezer even though you KNOW you've been planning to cook them today for a week. Pry out of container. Run under cold water until you can peel the plastic thingy from the bottom. Praise yourself for remembering about plastic thingy... this time. Put frozen ribs in cast iron skillet. Place potatoes around them. Stick onions on top. Don't chop onions. Sprinkle with garlic powder. Ok... ok... over sprinkle because you opened up the wrong side of the container. Add Worcestershire sauce. Liberally add Tabasco. Bake for 1 hour 15 minutes. Remove from oven. (FOR CROCKPOT SEE NOTE AT BOTTOM) Cut onions in half. Cut potatoes in fourths. Resist urge to put one potato on a plate and just eat it as is. You only have three! Cut ribs into bite size nummy chunks. Put in stew pot. Add a good forkful of crushed garlic. Add can of tomatoes/chilies. Curse when you realize some idiot ate the last can of whole corn. Laugh because you live by yourself. Open fridge and stare for a few moments. Pick up different things and put them back. Eye your very last bottle of yummy Strongbow Cider. Realize the sacrifice is going to be worth it. Add bottle of cider and put in another bottle's worth of water. Add a bit more Worcestershire. Stir and cover. Turn heat up to medium. Bring to a boil. Reduce to simmer and cook for 2-3 hours. CROCKPOT STEP: When you take ribs and veggies out, throw it all in the crockpot (meat on the bottom). Scrape the pan to get all the crispy, tasty bits into the crockpot. You can cut it all up if you like, but that's not necessary. Once you have added that last bottle of hard cider, taste the mix. Add another bottle of water if necessary. Cooking it in the crockpot increases the juice so you may not need the full thing. Turn the crockpot to low and cook for 4-6 hours. See the full article here. |
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My crock has 3 changable sizes 2, 4 and 6 quart bowls. Except I no longer have the 2 quart one as R dropped it outside. (Mental note to self, check online and see if company offers replacement bowls) The 2 quart size was great for sauces and dips I like that I can just pull the bowls out for clean up...easy peasy |
4 chicken breasts
+1 bottle of good bbq sauce (or make your own like I do) +1 chopped onion +6 hours on low = yummy shredded BBQ chicken ♥ my slow cooker |
anyone remember seeing a slow cooker pumpkin custard but made with fresh pumpkin, not canned? I had it saved but now can't find it. There are recipes with canned but the one I'm looking for uses diced fresh pumpkin, evaporated milk, of course all the spices, eggs whites.
If anyone has one that they have tried that's really yummy, fresh, please hook me up? |
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2 eggs 2 egg whites 2 Cups Fresh Pumpkin Seeded and Diced 12 ozs evaporated milk 34 cup brown sugar (packed) 12 tsp ground cinnamon 14 tsp ground ginger 18 tsp ground nutmeg 18 tsp ground allspice 1 tsp vanilla extract 1 12 cups whipped topping (frozen whipped topping thawed) Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl. Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker. Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose. Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever. |
I love me some crock pot cooking!
Salsa Chicken 4-6 pieces of chicken (totally frozen, don't even need to defrost) 24oz of your favorite salsa 1 Lime squeezed into the mix Fresh Cilantro chopped and tossed in Cook it on high for about 6 hours, adjust for the fact that some crock pots seem to cook a bit hotter then others, but I have found 6 for frozen chicken tends to do the trick. It will be soaked in the flavors, and you can use the salsa you cooked in the crock pot as a garnish as well on top of the chicken when you serve it. |
I didn't think it was possible to salivate quite this early (6 am) reading these recipes.
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Thank you! have you tried it? I'm wondering how it will set. I'm planning on making this for a special family dinner soon.
I love my crock pot. I have a large one and to be honest I'd like it to be larger or I may get another. When I cook I always cook extra to freeze and or for my family. Every month I have to go round up my plastic containers. lol Quote:
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OMG Yummmmmmmmm
But I think we need to add lemon grass and maybe a kaffir lime leaf Quote:
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Yes i've tried it every Autumn, depending on the size of your crockpot the setting time varies when using my smaller crock it takes 4 hours, the larger takes 3 but it sets nicely. My daughter checks hers and it has taken five in her crock. |
OMG I am starving after reading these recipes. I've been having a lazy Saturday sitting in bed watching political television (MSNBC) and enjoying the planet. Haven't gotten out of bed. Haven't eaten. (Just remembered I have home made chicken veggie soup in the fridge - YAAAAH!)
Why do we only post to these threads in the fall and winter? Slow cookers make sense all year. They use way less energy than a conventional oven, and they don't heat up your kitchen. (Always a concern here in Florida) Pair them with a toaster oven and you can pretty much get rid of your stove, LOL. The recipes I have been reading here sound unbelieveabley good. I'm going to try to cook that coconut chicken recipe sometime this week. But seriously. recipes are optional. If you throw good, well cleaned, colorful food into the crock pot and season it with whatever seasonings and sauces appeal to you at the moment, then cook it for a while, when it is done you are going to have good colorful flavorful food to eat - it's all good - literally. Smooches, Keri |
So, I did the lasagna thing today.. It came out good, it was a first time for me.. so it was a learning curve.. More sauce and more ricotta cheese for sure next time and I cooked it a little too long.. but I would do it again..
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Hope to try these recipes out soon :)
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This is like a simpler version of Chicken Cordon Bleu...
Stuffed Chicken Rolls
6 boneless skinless chicken breast halves 6 slices of fully cooked ham 6 slices of Swiss cheese 1/4 c. all purpose flour 1/4 c. grated Parmesan cheese 1/2 tsp. rubbed sage 1/4 tsp. paprika 1/4 tsp. pepper 1/4 c. vegetable oil 1 can of condensed cream of chicken soup, undiluted 1/2 c. chicken broth Chopped fresh parsley (optional) Flatten chicken to 1/8-in. thickness. Place 1 slice of ham and cheese on each breast. Roll up and tuck in ends; secure w/a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour. Then in a large skillet, brown chicken in oil over med/high heat. Transfer to a 5qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish w/parsley Can be srved over rice or pasta, if desired. Serves 6 |
Ok one of my favorites. Unfortunately I never measure but thats part of the fun! Maybe someone here can help develop a measured version? lol Trust me, this is one dish you'll eat often.
I start with leg of lamb only because its easier to get here. I cut it up in large chunks. I lightly flour and brown in extra virgin coconut oil but you can also use peanut or canola. Once brown throw in crock add : large sweet onion chopped large shallot lots of butter- real butter like 1/2 cup butter. few teaspoons lemon juice (I sometimes use lime) garam masala which is an indian spice.. yummy about few teaspoons Chili powder, cumin - this depends on your taste but maybe ateaspoon each more if you like spicy. few small bay leaves 2 cups of tomato puree or I use fire roasted tomatoes they cook down. maybe a cup of half and half cup of good plain yogurt sometimes I use more yogurt or sour cream & less half and half. bunch of nice yummy portabello mushrooms or shataki. Of course salt and pepper and be sure to salt and pepper the lamb when browning. Turn it on low if you're going to work. Or turn it on normal or high for about 4 hours depending on your crock. When done I serve over basmati rice and put fresh chopped cilantro on top. BTW this is a butter chicken recipe converted so if you rather not mess with all the spices you can buy a butter chicken mix then just add the tomatoes, yogurt, etc. |
...tried some cream stock (this product seems new...was in the broth aisle) with chicken and added some spices--really good!
...easiest--frozen meatballs with pasta sauce of your choice. I add precooked rice in a bag when done and voila! Any other slow-cooker shares? |
Bumping this thread.
A simple recipe for busy people and want to share. There is literally nothing to this. Similar to the salsa chicken posted above. Green Chili Pulled Pork 1 Pork roast 3-4 lbs (you can use any cut) 2 Jars Salsa Verde/Green Salsa (10-16oz each) 1/C Water Optional: Jalepeno or Serrano Chili (you can regulate your own heat by adding hot sauce when done) Pour enough Salsa Verde in crockpot to cover bottom with a thin layer. Add water. Add Pork. Pour remaining Salsa on over pork. Cook for 6-8 hours. Serving suggestions: tortillia's, avocado, pickled onions & Chipotle Sour Cream. Just add 1/2 a canned minced Chipotle pepper to one cup of sour cream. Mix. Add salt to taste. You can also just serve it as is. |
The pumpkin custard got me looking and I found this recipe for pumpkin oatmeal..
2 cups Old-fashioned Oats 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 1 teaspoon baking powder 1/2 cup Greek yogurt, plain, fat free 2 egg whites 1 cup pumpkin puree (not pie filling) 1/3 cup raw honey, more or less to taste 1 3/4 cups milk Directions: Add the first 4 ingredients to slow cooker and stir to combine. In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine. Cover and cook on low 1 1/2 to 2 hours on low or until desired consistency. Garnish with toasted walnuts pieces. The recipe is from www.skinnyms.com I saw others there that looked good and they are for crock pot also |
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This looks good - I'm going to get the stuff at the store today! :) |
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This one sounds delicious also! *bumping recipe to the front so I can find it* |
I didn't see this one on here yet ...
SUPER EASY MEATBALLS 1 package frozen meatballs (any kind - I use turkey) 1 cup of grape jelly 1 bottle chili sauce (can't remember if its 12 or 16 ounce bottle) Put it all in a lightly greased slow cooker (think sprayed with Pam), turn on low, let cook for 3 or 4 hours. Enjoy! I make this a lot during football season ... is also good for bringing to a covered dish meal (potluck). |
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I don't use my crock pot for much - You can't control it and mess with it enough lmao, especially my roast I have to be able to really watch and add things to when it's time...it makes me nervous waiting for it and not having any real input except at the beginning lmao.
I have one thing I make in the crock pot though, all the time. I got the recipe somewhere on the net. Slow Cooker Mac and Cheese 16oz elbow macaroni 3 C cheese - I use cheddar and pepperjack but you can use anything 8oz cream cheese 2 1/2 C milk (may need more depending on how creamy you like it) 12oz evaporated milk Cook it on low for two hours, check it out and make sure everything is melting properly. Cover it back. Should be done in 2 1/2-3 hours total. Super creamy. You can add more milk if it's too thick for you. |
Bumping for all ye crock potters. Best kitchen appliance ever...
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Lentils (legumes)
Today I got my small crock pot out and I am cooking up a batch of lentils.
Here is what I do: First, rinse off a small package of mixed lentils, which also has split peas too, and rinse off half of a small bag of white navy beans; then put all the washed and rinsed off lentils and beans in the crock pot and cover them with about 20 ounces of miso broth and about a quart of spring water (don’t use tap water). Add a splash or two of your favorite vinegar (I love rice vinegar), then turn the crock pot on high and wait for the contents to become bubbly hot. Then turn your crock pot down to a low temp, add two cups of dry red wine, and let it all meld together to make a juicy lentil soup. Serve with naan bread and your favorite hummus (I love red bell Pepper hummus). Enjoy❣️ |
I’m inspired!
I started two cups of orange lentils and eight cups of water on low. After I have some coffee, I’ll peel a few small potatoes, quarter them, and add them to my slow cooker. I’ll season with a few vegetarian, no chemicals added boullion cubes, garam masala, tumeric, coriander, and curry powder. When Pete gets home from work, I’ll add a can of coconut milk and a package of frozen chopped spinach.
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