Slow Cooker Recipes - - - Let's share

WolfyOne · 01-12-2010, 02:52 PM

Quote:

Originally Posted by Diva

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!

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

Blade · 01-12-2010, 03:21 PM

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

Arwen · 01-12-2010, 03:36 PM

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

2 chicken breasts (huge suckers)
1 can cream of mushroom soup
1/2 cup V-8 juice (spicy)
3 cloves garlic, chopped
dash celery seed
2 Tablespoons Worcestershire sauce
4 dashes Tabasco
1 sm can mushrooms, drained

Put it all in the crockpot and stirred it. Set it on low for 6-8 hours. The chicken was incredible! Have rice with it for the gravy this makes! I use breasts on the bone. You can throw a few more in but you will want to increase the V-8 by 1/2 cup per 2 chicken breasts. If you do boneless, skinless, then I'd probably do 2-4 chicken breasts with 1/2 cup of V-8.

And you do need the spicy in my opinion.

To complete this, just have a green salad and maybe some cornbread or biscuits.

Spirit Dancer · 01-14-2010, 08:54 PM

Quote:

Originally Posted by Arwen

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

2 chicken breasts (huge suckers)
1 can cream of mushroom soup
1/2 cup V-8 juice (spicy)
3 cloves garlic, chopped
dash celery seed
2 Tablespoons Worcestershire sauce
4 dashes Tabasco
1 sm can mushrooms, drained

Put it all in the crockpot and stirred it. Set it on low for 6-8 hours. The chicken was incredible! Have rice with it for the gravy this makes! I use breasts on the bone. You can throw a few more in but you will want to increase the V-8 by 1/2 cup per 2 chicken breasts. If you do boneless, skinless, then I'd probably do 2-4 chicken breasts with 1/2 cup of V-8.

And you do need the spicy in my opinion.

To complete this, just have a green salad and maybe some cornbread or biscuits.

okay we had this dish tonight and Arwen it was Delicious ty for sharing

WolfyOne · 01-22-2010, 10:04 PM

Slow-Cooker Short Rib Sandwich

Ribs are perfect for the slow cooker because the longer you cook them, the more tender they become.

RIBS
4 lb. beef short ribs
1 medium onion, halved, cut into wedges
1 1/2 cups red wine or nonalcoholic red wine
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
6 crusty hard rolls, split

SAUCE
3/4 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon sugar
1/4 teaspoon salt

1. Place ribs in slow cooker; top with onion wedges.

2. Combine wine, garlic, Worcestershire sauce and 1 teaspoon salt in small bowl; pour over ribs. Cover and cook on low 9 to 12 hours or until meat is very tender and falls away from bones.

3. Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate.

4. With tongs or slotted spoon, place ribs and onions in shallow pan; remove bones and fat. Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use. Place meat in rolls; top with sauce.

Spirit Dancer · 01-29-2010, 01:47 AM

Black Bean Soup with Mojo
it's a little work after it's cooked, but well worth it.

2 cups (1 pound) dried black beans, picked over and rinsed
4 country-style blade pork ribs (about 2 pounds)
8 cups water
1/4 cup dark rum
1 head garlic, unpeeled, halved horizontally to expose the cloves
1 medium onion, chopped
2 tablespoons kosher salt
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon crushed red pepper
Mojo:
4 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1/2 cup freshly squeezed lime juice (about 4 limes)
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt
Directions
Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours.

Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.

Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.

Ladle the soup into warmed bowls and drizzle each serving with some mojo

Arwen · 02-04-2010, 12:06 AM

Quote:

Originally Posted by Spirit Dancer

okay we had this dish tonight and Arwen it was Delicious ty for sharing

Thank you so much for letting me know! I'm really thrilled you enjoyed that!

Spirit Dancer · 02-04-2010, 02:00 AM

Slow Cooker Jambalaya

Make this Cajun/Creole dish as spicy as you like.

Makes: 8 servings

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) Progresso diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread.

Nutrition Information: 1 Serving: Calories 265 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 710 mg; Total Carbohydrate 31 g (Dietary Fiber 2 g); Protein 12 g

Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 6 %; Iron 16 %

Exchanges: 2 Starch; 1 High-Fat Meat

Lady Jewel · 02-04-2010, 07:15 PM

4 boneless and skinless chicken breasts
4 yukon potatoes sliced thin
Half a sweet onion
Cup of sliced portobello mushrooms
Fresh oregano
2 Tbl butter

Brown the chicken in a skillet for about 2 minutes each side. Spray entire crockpot with no-stick spray then place the potatoes on the bottom of crockpot. Then add chicken. Season with salt, pepper and garlic powder. Place 4 sprigs of fresh oregano across the chicken. Add mushrooms and onions. Put a few pats of butter on top. Cook on high for two hours, then low for 4 hours or until chicken is done.
Its a one pot meal and delicious. And when you serve it to your sweety they will like it so much they will give you a BIG ole

Bard · 02-23-2013, 01:32 PM

Quote:

Originally Posted by Arwen

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

2 chicken breasts (huge suckers)
1 can cream of mushroom soup
1/2 cup V-8 juice (spicy)
3 cloves garlic, chopped
dash celery seed
2 Tablespoons Worcestershire sauce
4 dashes Tabasco
1 sm can mushrooms, drained

Put it all in the crockpot and stirred it. Set it on low for 6-8 hours. The chicken was incredible! Have rice with it for the gravy this makes! I use breasts on the bone. You can throw a few more in but you will want to increase the V-8 by 1/2 cup per 2 chicken breasts. If you do boneless, skinless, then I'd probably do 2-4 chicken breasts with 1/2 cup of V-8.

And you do need the spicy in my opinion.

To complete this, just have a green salad and maybe some cornbread or biscuits.

made this for the family just the other day and yes again teh Arwen is amazing

WolfyOne · 01-12-2010, 03:56 PM

Quote:

Originally Posted by Blade

Mom does a crock pot cake I'll have to check on that

I'll look forward to seeing this recipe.

01-12-2010, 03:36 PM	#3
Arwen Joy Seeker How Do You Identify?: Smartly-Flavored Preferred Pronoun?: Goddess Relationship Status: Mrs. Syzygy 1/9/14 Join Date: Oct 2009 Location: Joyville, NM (aka Land of Enchantment) Posts: 10,140 My Photo Gallery Thanks: 13,636 Thanked 28,108 Times in 6,412 Posts Rep Power: 21474862	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 2 chicken breasts (huge suckers) 1 can cream of mushroom soup 1/2 cup V-8 juice (spicy) 3 cloves garlic, chopped dash celery seed 2 Tablespoons Worcestershire sauce 4 dashes Tabasco 1 sm can mushrooms, drained Put it all in the crockpot and stirred it. Set it on low for 6-8 hours. The chicken was incredible! Have rice with it for the gravy this makes! I use breasts on the bone. You can throw a few more in but you will want to increase the V-8 by 1/2 cup per 2 chicken breasts. If you do boneless, skinless, then I'd probably do 2-4 chicken breasts with 1/2 cup of V-8. And you do need the spicy in my opinion. To complete this, just have a green salad and maybe some cornbread or biscuits. __________________ I wrote a book, y'all! *FREE* Tarotscopes Seek Joy, y'all. Eschew hate. 9Words: A Poetry Challenge \| Do you like me?

01-22-2010, 10:04 PM	#5
WolfyOne Magically Delicious How Do You Identify?: Gentle Butch Relationship Status: Single and content Join Date: Nov 2009 Location: Minnesota Posts: 6,558 My Photo Gallery Thanks: 22,052 Thanked 15,392 Times in 4,138 Posts Rep Power: 21474858	Slow-Cooker Short Rib Sandwich Ribs are perfect for the slow cooker because the longer you cook them, the more tender they become. RIBS 4 lb. beef short ribs 1 medium onion, halved, cut into wedges 1 1/2 cups red wine or nonalcoholic red wine 3 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 teaspoon salt 6 crusty hard rolls, split SAUCE 3/4 cup sour cream 3 tablespoons prepared horseradish 1 tablespoon sugar 1/4 teaspoon salt 1. Place ribs in slow cooker; top with onion wedges. 2. Combine wine, garlic, Worcestershire sauce and 1 teaspoon salt in small bowl; pour over ribs. Cover and cook on low 9 to 12 hours or until meat is very tender and falls away from bones. 3. Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate. 4. With tongs or slotted spoon, place ribs and onions in shallow pan; remove bones and fat. Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use. Place meat in rolls; top with sauce. __________________ Being deeply loved by someone gives you strength; loving someone deeply gives you courage --- Lao Tzo

01-29-2010, 01:47 AM	#6
Spirit Dancer Senior Member How Do You Identify?: Complex but Tender Preferred Pronoun?: ~Ma`am~ Relationship Status: Shotgun Rider Join Date: Nov 2009 Location: Following the red road Posts: 4,519 My Photo Gallery Thanks: 9,304 Thanked 12,909 Times in 3,466 Posts Rep Power: 21474856	We had this tonight Black Bean Soup with Mojo it's a little work after it's cooked, but well worth it. 2 cups (1 pound) dried black beans, picked over and rinsed 4 country-style blade pork ribs (about 2 pounds) 8 cups water 1/4 cup dark rum 1 head garlic, unpeeled, halved horizontally to expose the cloves 1 medium onion, chopped 2 tablespoons kosher salt 2 bay leaves 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon crushed red pepper Mojo: 4 cloves garlic, chopped 1/4 cup extra-virgin olive oil 1/2 cup freshly squeezed lime juice (about 4 limes) 1/4 cup chopped fresh cilantro 1 teaspoon kosher salt Directions Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours. Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup. Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve. Ladle the soup into warmed bowls and drizzle each serving with some mojo __________________ “For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul.” Judy Garland

02-04-2010, 02:00 AM	#8
Spirit Dancer Senior Member How Do You Identify?: Complex but Tender Preferred Pronoun?: ~Ma`am~ Relationship Status: Shotgun Rider Join Date: Nov 2009 Location: Following the red road Posts: 4,519 My Photo Gallery Thanks: 9,304 Thanked 12,909 Times in 3,466 Posts Rep Power: 21474856	superbowl sunday menu Slow Cooker Jambalaya Make this Cajun/Creole dish as spicy as you like. Makes: 8 servings 1 large onion, chopped (1 cup) 1 medium green bell pepper, chopped (1 cup) 2 medium celery stalks, chopped (1 cup) 3 garlic cloves, finely chopped 1 can (28 ounces) Progresso diced tomatoes, undrained 2 cups chopped fully cooked smoked sausage 1 tablespoon parsley flakes 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon red pepper sauce 3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen 4 cups hot cooked rice 1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender. 3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice. Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread. Nutrition Information: 1 Serving: Calories 265 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 710 mg; Total Carbohydrate 31 g (Dietary Fiber 2 g); Protein 12 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 6 %; Iron 16 % Exchanges: 2 Starch; 1 High-Fat Meat __________________ “For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul.” Judy Garland

02-04-2010, 07:15 PM	#9
Lady Jewel Member How Do You Identify?: * Preferred Pronoun?: * Relationship Status: * Join Date: Nov 2009 Location: * Posts: 298 My Photo Gallery Thanks: 120 Thanked 322 Times in 124 Posts Rep Power: 791	Made this for dinner tnight 4 boneless and skinless chicken breasts 4 yukon potatoes sliced thin Half a sweet onion Cup of sliced portobello mushrooms Fresh oregano 2 Tbl butter Brown the chicken in a skillet for about 2 minutes each side. Spray entire crockpot with no-stick spray then place the potatoes on the bottom of crockpot. Then add chicken. Season with salt, pepper and garlic powder. Place 4 sprigs of fresh oregano across the chicken. Add mushrooms and onions. Put a few pats of butter on top. Cook on high for two hours, then low for 4 hours or until chicken is done. Its a one pot meal and delicious. And when you serve it to your sweety they will like it so much they will give you a BIG ole Last edited by Lady Jewel; 02-04-2010 at 07:18 PM.

01-12-2010, 03:21 PM	#2
Blade Infamous Member How Do You Identify?: TG Preferred Pronoun?: He Relationship Status: once in a while someone amazing comes along...and here I am! Join Date: Jan 2010 Location: Down on the farm Posts: 5,501 My Photo Gallery Thanks: 9,855 Thanked 14,413 Times in 4,058 Posts Rep Power: 21474857	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