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Slow Cooker Recipes - - - Let's share
While I was thinking about slow cookers and cold weather, I thought I'd get this started. See if anyone has anything to share. With winter here, some of us tend to get lazy and look for simple ways to cook. Whether it be a roast, country ribs or soup. If you can make it in a slow cooker please share here.
I'll be back with a couple as soon as I gather up the recipes. |
Cajun Soup
Hurst's 15-bean Cajun Soup
In Crock Pot: 1 bag of Hurst's Beans, rinsed 10 chopped garlic cloves, sauteed 2 onions, chopped, sauteed 1 large can of diced tomatoes. Your choice of: 4 linked Italian Turkey Sausages, sliced and browned or 3-4 Ham hocks or 2-3 cups of sliced cooked ham or sliced bacon, fried lightly crisp Cook all on high until beans are tender |
Slow Cooker Pulled Pork
Ingredients 1 tbsp. vegetable oil 3 1/2- to 4-pound boneless pork shoulder roast, netted or tied 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup 1 cup ketchup 1/4 cup cider vinegar 3 tbsp. packed brown sugar 12 round sandwich rolls or hamburger rolls, split Cooking Instructions Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it’s well browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork and sauce mixture among the rolls. *Or on HIGH for 4 to 5 hours. |
I have an easy fix for any kind of roast you put in a slow cooker.
1) 3 pound or larger roast (beef or pork) 1) can cream of mushroom soup 1) package dry onion soup mix Put the can of mushroom soup in the bottom of the cooker. Set the roast in a nd pour half can of water over the top. Add the onion soup mix to the top like a rub. Cover, cook on high 2 hours and then turn down to low until you think it's done. I usually use a 3 or 4 pound roast and cook it on low for 6 hours. The mixture of the soups will make a gravy. |
I just got a slow cooker for Christmas so I'm interested in some recipes :)
~~~shark~~~~~~~ |
I only do two things with mine:
1~ throw in a boston butt ~ salt and pepper a little ~ cover in bbq sauce Cook on low about 8 hours and shred for sandwiches. or 2~ throw in a pack of lil smoked sausages ~ cover in bbq sauce (or u can use a bottle of ketchup and jar of grape jelly in place of the bbq sauce) Cook 4 hours. Eat. I'm a kinda lazy cook. It's a good thing Lee is the cook in my house, she keeps me balanced. ..lol |
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It's amazing how many things you can cook with a slow cooker. We got a new one for Christmas last year and it came with 3 different size crocks. A 2, 4 and 6 quart. Makes it very versatile. |
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You should try the pulled pork recipe I posted. You'll never have to buy bottled BBQ Sauce again. I even make my own BBQ sauce when grilling chicken. |
Chicken Stew Southwestern Style
INGREDIENTS 2 lbs skinless boneless chicken breasts cut into 1 1/2' pieces 4 med russet potatoes, peeled and cut very small 1 (15 oz) can mild salsa 1 (4 oz) can diced green chilies 1 (1 1/4 oz) pkg taco seasoning mix 1 (8oz) can tomato sauce DIRECTIONS Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. Apple Cobbler INGREDIENTS 4 medium-sized apples, peeled, cored, and sliced 1/4 cup honey 1 teaspoon ground cinnamon 2 tablespoons melted butter 2 cups granola cereal, your favorite DIRECTIONS Place apples in buttered slow cooker; Combine remaining ingredients and sprinkle over apples. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Serve with cream or ice cream Serves 4. |
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Both recipes sound wonderful. Next time I go grocery shopping, I'll have to remember to make a list, so i can get the ingredients I don't already stock. |
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Curry baby!
I'm a big curry fan and like lots of flavors. I don't really have a need a for a slow cooker but enjoy making soups and stews that I can nibble on throughout the day. here is one of my favorites.
I use organic chicken or turkey thighs. I brown them in coconut oil because I can get it really hot, searing and brown well. Then in my crock I put the chicken, a little chicken stock, coconut milk, lemon grass, lots of curry, mushrooms, onions, roasted peppers. Sometimes in the end I'll dice up some potatoes, yukon gold and let it all cook slow. The smell is amazing and the taste is to die for. |
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Slow Cooker Stuffed Peppers Ingredients 6 green sweet peppers 1/2 medium onion 1 pound lean ground sirloin 1 cup minute rice uncooked 1 1/2 teaspoons Worcestershire sauce 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup shredded mozzarella cheese (low moisture, part skim) (4 ounces) Nonstick cooking spray 1 16-oz can tomato sauce Method Wash green peppers and cut tops off. Clean out seeds from inside of peppers. In medium bowl combine beef, rice, worcestershire sauce, salt, pepper,8oz of the tomato sauce, and cheese. Mix well. Scoop mixture evenly into the six peppers. Lightly coat the inside of the crock pot with cooking spray for easy cleanup. Place the filled peppers in the slow cooker. Pour the remainder of the tomato sauce evenly over the peppers. Cook for 6 to 8 hours on low-heat setting or 3 to 4 hours on |
Ooo freaky. I just brought the crockpot up from the basement this morning! There's a pot roast cooking in it right now, similar to the one above.
I had a little-over-3-pound chuck roast, rubbed it with flour, salt, pepper, and minced garlic, then seared it in olive oil. ***Note: next time use garlic powder so as not to smoke up the whole house.*** :-P Anyway, in the crockpot I mixed one can of cream of mushroom soup, half a packet of dry vegetable soup mix (we didn't have onion,) and half a can of beef broth, then put the roast on top of that and spooned the gravy over it. After a couple hours on high, I added potatoes, onions, and carrots, as well as parsley, salt, and pepper. It'll probably be another 2-3 hours after that, but I'll keep an eye on it anyway. I'll report after dinner! |
Cooking class
Okay..as the non-cook of this group, I do own a crock pot. As da friend WolfyOne knows I do not cook....so, I must share a bachelor story.
I was told by a femme with great intentions that crock pot cooking is easy...I could put stuff in before going to work and come home to a wonderful meal. I bought a crock pot during football season several years ago. I personally have used it ONCE.. On a Sunday during football, I I put a corned beef brisket in the thing. I looked in on it and saw boiling blood.. *** :firetruck: and ..well, it has been in the way back of the cupboard ever since... I can say that the above are making me want to reach in and give it one more try. |
Yummy :)
This recipe is very very easy and yummy. I like to make homemade mashed potatoes to eat with it. And homemade mashies are very easy to make.
Ingredients: Two bags shredded cabbage (The kind for coleslaw) One sweet onion One apple (I use gala) Pound of center cut bacon (Less grease) Cup of kosher grape wine (Jewish cough syrup LOL) Package of smoked sausage or kielbasa Cut bacon into bite size pieces. Chop up onion. Core and cut apple into bite size pieces. In a large dutch oven sautee bacon untill brown but not burnt or it will ruin the bacon drippings which you will need. Remove the bacon and put the onion into the bacon grease thats in the pan. Cook onion for a few minutes till the onions are translucent. Throw in the two bags of cabbage and the cut up apple with the onions and mix and sautee for ten minutes. Remove from the pain and put it into the crock pot. Add the cooked bacon and mix well. Add the wine (Cooking boils out the alcohol) and stir. Cook on high for an hour and then turn down to low for 8 hours. An hour before its finished, cut up the kielbasa into 2-3 inch pieces and put it into the crockpot on top of the cabbage mixture. This really is a very easy recipe and is oh so delicious. If you are a vegetarian you can adapt the recipe to be meatless. |
Ok, I'm going to sound like a freak, but eh...
When I was 15, our house burned down. So, now I'm kind of afraid to leave stuff just cooking in my house while I'm not there. Are crock pots safe? What if you don't put enough water/liquid in? Will it get too hot and catch the house on fire? Do they shut themselves off if they get too hot or something? I mean, I would hate it if a pot roast burned my house down. Do I Need To Get Renter's Insurance Before I Get A Crock Pot?, Dylan |
Ok since you all love pot roast I have a fancy version that will send you into next week.
You can use a whole roast or if you really want to get fancy take a half a tenderloin of beef or venison tenderloin. I use coconut oil to sear because I can get the pan really hot without the oil burning but you can also use sesame. In fact toasted sesame oil only adds to the flavor. Sear your meat. Add your meat into the crock. Next to the meat add fresh cloves of garlic. Then onions. I like whole cippolini's. Then potatoes and carrots. Next add a few cups of beef stock and a 1/2 cup of a heavy red wine. Add salt, pepper, rosemary and thyme. Believe it or not I even add a shake of Cinnamon. Let this simmer for overnight or at least 6 hours. Then make a rue. http://www.ehow.com/how_5310470_make-rue.html This is important, dip out a large amount of broth from your crock. Blend in the rue and then pour over everything. Now let it cook another 3 hours. OMG- to die for.The carrots and potatoes will be ultra soft, even mushy but its all good. The combination of wine, herbs and rue, just right, turn this into a very hearty, thick stew that will leave your mouth watering inbetween each bite. |
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Sounds great, but I can't try it because bell peppers and my stomach fight each other. |
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I've never had a cooker run out of liquid. I really don't know how hot they get, but I've never had one catch fire. I don't even know if they have a shut off if they get too hot. I usually use mine on weekends when I'm home doing other chores and am too lazy to cook. You know like football season. I'm hoping someone else will come and post and be able to set you at ease.....I know, I know, I'm a bad friend without answers. |
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Side note to Dylan most new crocks have timers and a overheat shut off, my new one does. |
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Must go run into the kitchen and look at my cooker.....never noticed timers or shut offs, but then again, I wasn't looking for any. Thanks for the 2 thumbs up on the pulled pork recipe. |
Update: the pot roast was delicious, the potatoes and carrots were perfect. Definitely will get something other than a chuck roast next time...I swear this one was half fat.
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I usually buy chuck roast for the crock, but I trim off excess fat before cooking because I want to use the gravy with my meal. I never put veggies in with my roast. I think it takes longer to cook. I do, however, make mashed potatoes to go with it. When I'm peeling potatoes, I always peel one sweet potato to add to the white. Gives a whole new flavor to mashed taters |
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I still use my crock pot when I'm home, but when I'm not, I use my thermal cookers - they are like really big, really effective thermoses (what's the plural? I don't know) and still work on the slow cooking principle but they aren't plugged in, they just cook the food with retained heat, which is wonderfully environmentally friendly and energy effiicent. I loved it so much I started a livejournal community about it. It's mostly deaded, but there's some good introductory info there if you're interested in the concept. http://community.livejournal.com/thermal_cooking/ |
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No worries. Apretty's right. Every one I've seen has 'feet' or knobs or something that keeps it off of the surface of what you have it on. You leave the lid on, so as it cooks, condensation builds up and trickles down onto the food (making it less likely to dry out, although you do have add some sort of liquid at some point). As for shutting itself off, some do and some don't. Look for one with an 'auto' feature. Most have a simple off, low, and high button or switch or knob. Soups are super easy and a good way to get your 'crockpot' feet under you and clean out your fridge in the process! I just made one today with turkey bacon, navy and pinto beans, onions, potatoes, garlic, celery, radishes, peppers, and spices. I heated the bacon with half the onion in a pan on the stove to get some carmelization (read: extra yummy flavor) going on. I let the beans soak in the pot overnight and then dumped the water and any floating beans before adding the rest. I added just enough water to cover the top of everything and that was it. It was cooked on high for almost 5 hours and smells divine. It will be supper tonight. Also, most pots come with good directions and sometimes even a few recipes to get you going. Happy crockpotting! |
Tonight we had
Beef Stroganoff
2 pounds beef stew meat 1 cup chopped onion 1 can (10 3/4 ounces) condensed cream of golden mushroom soup 1 can (10 3/4 ounces) condensed cream of onion soup 1 jar (6 ounces) Green Giant sliced mushrooms, drained 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, cubed 1 container (8 ounces) sour cream 6 cups hot cooked noodles or rice 1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. 2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. 3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. |
Here's one that will satisfy the laziest of cooks. It was passed on to us by hubby's Mom and is a family favorite of ours. All four of my kids love it.
My crock pot sits on top of the stand and can be used also as a pan on the stove, so heres what I do. 1)Take out enough frozen chicken pieces to satisfy your brood. Put them in the crock pot. (turn the base on so it gets hot) 2)Add one or two TBS of whatever oil you prefer. 3)On the stove, sear till somewhat browned (with some cut up onions.) 4)Sprinkle on garlic and whatever spices you like. 5)Put the pot back on the base and dump a can of tomato sauce, or two cups of your favorite prepared spaghetti sauce, plus one cup water over the chicken. (NOTE: If you are really pressed for time, just throw the chicken in the pan frozen, add the cut up onions, spices and sauce, turn it on high, put the lid on and run out the door - it still tastes great when you get home.) 6)Cover and cook on low all day while you are gone to work (or on high for 3-4 hours while you are home) 7)Ten minutes before you are ready to eat, drain a can of peas and dump them in the pot, stir it up a little and put the lid back on. 8)Serve over mashed potatoes, noodles, or rice. Yumm! Smooches Keri |
the best mashed potatoes in the world
1 potato for each person you are cooking for, plus one more "for the pot." Wash the potatoes before boiling.
1) Cover potatoes with water (one inch over the top of the potatoes) and boil in pot with lid on until well done (a fork goes easily 1/2 way in to the potato.) Note: Don't turn the heat off until you are ready to mash them because they get "funny" if you allow them to cool much before mashing. 2) Drain the potatoes. If you are going to mash them in the cooking pot (like I do), make sure there is not a bunch of residue on the sides of the pan. If there is, wipe it out before you mash. 3) add 1 TB butter/margarine for each potato (I said the best, not the lowest calorie, LOL) 4) Whip with a hand or stand mixer set very low till potatoes are pretty well mashed and stuff has stopped flying around. Gradually turn up speed till they are well whipped. 5) Turn speed down to very low and gradually add evaporated milk. (regular milk will work, but I like evap milk for anythin I want creamy.) Add mile till you have reached the consistency you like. 6) Put in a bowl, put a pat of butter/margarine on top, and serve. Smooches, Keri |
This is also easy......have a good can opener! ;)
VEGETARIAN CHILI 2 cans chopped, diced tomatoes (canned for chili) 1 small can tomato sauce + 1 small can water 1 can kernel corn, drained 1 can black beans, drained 1 T. chili powder (or to taste) 1 tsp. cumin 2 shallots, peeled and chopped 1 clove garlic, peeled and chopped 1 carrot, peeled and sliced (You may question that in chili, but it sure is purdy!) Saute shallots garlic in olive oil and throw in a warmed crock pot. Add other ingredients, stir well and cook at least 6 hours on low, stirring (and tasting) often. You may need to add more water throughout the course of the 6 hours. It is pure yumminess......and if You're not vegetarian, then brown a lb of ground sirloin and throw it in there. Top with shredded cheddar and a dollop of sour cream & serve with a tossed salad and cornbread. You will be ever so popular! :pile: |
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I'm only missing the shallots. All the other items are staples in my house, so must try soon......must go out and get good electric can opener, too. Thank you for sharing :) |
Tip for Dylan. Turn it on when you get home and if necessary let it cook all night. Stick it in the fridge before you go to work or if you wake in the night check it and if it is finished cooking turn it off and it will be cooled down by morning and you can put it in the fridge. However I will leave mine on low while I'm gone to work and I am terrified of fire.
I actually got a slow cooker cookbook for Christmas but haven't used it yet. Turkey Breast or Whole chicken breast face down. Season with whatever tastes you like Pour in a can of COKE Cook on high YUMMY and MOIST Mom does a crock pot cake I'll have to check on that |
This is something from my personal website. I first made it in 1998. Here's what I said about it on my site:
"This is something I threw together one morning when I was rushed for time. I had to get to work and start dinner in the crockpot. I had just bought a new bottle of V-8 Spicey Hot{tm} so it was on my mind when I opened the fridge. This is what happened next!" Arwen's Bloody Mary Chicken
And you do need the spicy in my opinion. :) To complete this, just have a green salad and maybe some cornbread or biscuits. |
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I'll look forward to seeing this recipe. |
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