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post #141 of 700
mmmmmm
Thanks!
post #142 of 700
Found this thread while searching through new posts. I am so excited about it I've got to subscribe. Thanks all!
post #143 of 700
WOW!!!

I just came over to post a thread about crockpot suggestions, but I'm glad I did a search first! There's a lot to get started with here...

You mamas rock. I can't wait to try all the bean recipes. (Sadly, DH is allergic to chicken. There are some awesome looking chicken recipes in here.)
post #144 of 700
Does anyone have a great potato chowder recipe they wouldn't mind sharing?
post #145 of 700
Quote:
Originally Posted by bendmom
Does anyone have a great potato chowder recipe they wouldn't mind sharing?
A friend gave me this one, but I haven't tried it as we are non-dairy here and I haven't had time to mess around with subs. If you try it, let me know how it turns out!

************************************
8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings

Put all ingredients down to and including the pepper into the crockpot. Add water to within 1" of the top of the crockpot (this recipe is for a 5 qt, so adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk into a small container with a lid, add flour and shake till well mixed. Add to the soup.
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post #146 of 700
Here's another chicken one.... (sorry mytwogals!)

2 medium onions, sliced or chopped
2 tsp bottled minced garlic or 4 cloves garlic, minced
3/4 lb skinless, boneless chicken breasts or thighs
1 (14.5 oz)can diced tomatoes (you can sub 2 fresh tomatoes if you like...we like the muir glen organic stewed here)
1 (6 oz)can tomato paste
2 tbsp wine vinegar
2 bay leaves
1 tsp sugar
1/2 tsp dried rosemary, crushed or 1 tbsp fresh
1/4 tsp salt
1/4 tsp pepper
1/2 cup of sliced mushrooms
1 pkg (8 oz) dried pasta (I throw in whatever I have on hand...usually whole wheat)
Grated Parmesan cheese (optional - we don't add it because we are dairy free)

In a 3-1/2 to 4-1/2 quart crockpot, place the onions and garlic. Add chicken to crockpot. In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt, and pepper; mix well. Pour over chicken.

Cover and cook on LOW heat setting for 7 hours. Or, cook on HIGH heat setting for 3-1/2 hours.

When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through. Meanwhile, cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.
post #147 of 700
I made this one last weekend! We eat a lot of turkey around here...not just for Thanksgiving, so this is a great one for us. The trick with this one is to use a nice wine...cooking wine just doesn't cut it.

********************************
Stuffed Turkey Breast

1/4 c Butter; melted
1 sm Onion; finely chopped
1/2 c Celery; finely chopped
2 1/2 oz Bacon croutons
1 c Chicken bouillon
1 tb Parsley, fresh; minced
1/2 ts Poultry seasoning
1 Turkey breast, whole-uncooked
Salt; to taste
Pepper; to taste
Cheesecloth (about 24x36"-for each turkey breast)
Wine, white, dry

Combine butter, onion, celery, croutons, bouillon, parsley, and poultry seasoning. Cut turkey breast in thick slices, 2/3 of the way through, leaving slices attached on one side (or at the bone if using a bone in breast). Sprinkle turkey with salt and pepper. Soak cheesecloth in wine.

Set turkey on cheesecloth. Stuff bread mixture into slits of turkey. Fold one end of cheesecloth over other to cover meat.

Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on low for 7 to 9 hours or until tender. Pour additional wine over turkey during cooking. Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400°F oven for 15 to 20 minutes. Let stand 10 min.

Drippings may be thickened for gravy if desired.
************************************
post #148 of 700
OK, last one.... I promise! This one we use when our friend gives us some venison or moose.

****************************
Apple Cider Stew

1-2 lbs. beef or venison (or moose) stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. dried thyme or 1 tbsp chopped fresh
1/4 of an onion - minced
2 c. apple cider - We get ours fresh from our CSA program

Place carrots, potatoes, and apples in crockpot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy with flour or corn starch.
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post #149 of 700

Do beans need boiling?

For the bean recipes you mentioned or just to make beans in the crockpot generally, do you need to soak them beforehand or boil them or something?
post #150 of 700
I soak all beans overnight except for split peas and lentils


I'm making the mulled cider recipe today, it's finally cold! I made the moroccan chicken recipe a couple of days ago, I used chicken, chickpeas and veggies and left out the potatoes (lazy me, didn't feel like cutting them!) and it was really yummy!
ali
post #151 of 700
I just made a soup for dinner tonight that turned out wonderfully! I didn't measure anything, just added a bit of this and that until the crockpot was full. You'll have to adjust for the size of your cooker.

Beef and Barley Soup

Brown 1 lb. of ground beef in a skillet with some onion and garlic. Drain the meat well. Put it into the crockpot along with some celery, carrots, and whatever other vegetables you like in soup (I used some leftover corn from lunch, half a bag of frozen green beans and a small head of cabbage). Also mix in a can of diced tomatos (I used the fire roasted ones from Muir Glen) and a teaspoon or so each of basil and oregano plus throw in a bay leaf. Fill the crockpot the rest of the way with water, tomato juice and beef stock (I used a large 46 oz. can of tomato juice, 4 cups of beef stock and filled with water the rest of the way until about 2 inches from the top). Turn it all on low and just let the soup simmer for the day. About an hour or so before serving toss in some pearled barley and cook until done- I used about 2/3 a cup of barley and it turned out really thick! Use less if you'd like a more brothy soup.

Mmmm!
post #152 of 700
Quote:
Originally Posted by Selu Gigage
Here are a couple of my "tried and true" ---

Crockpot Chile Verde

3 lbs. pork tenderloin or sirloin, trimmed and cut into 1" cubes
1 large onion, chopped
1 tablespoon minced garlic
2 large orange or red bell peppers, cut into 1" squares
2 large yellow bell peppers, cut into 1" squares
1 4 oz. can diced mild green chilies
1 large can (28 oz) green enchilada sauce
1 12 oz. jar green salsa (tomatillo based)
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1 teaspoon chipotle chili powder
1/2 cup loosely packed chopped fresh cilantro

Put the onions, garlic, and peppers into crockpot. Add the pork cubes and remaining ingredients, stir well, cover and cook on Low about 8 hours. Serve over mixed whole grains. Makes 24 1-cup servings
Loved this one!! DH rated it 9/10!
post #153 of 700
I made the apple cider stew the other night and it was

Thanks for posting it!!
post #154 of 700
This is one of my favorites. Not super exact in measurements, because I usually just eyeball it.

Cream Cheese Italian Chicken

2 Tbs. butter (optional)
1 lb chicken, cubed (I usually use about 4 breasts)
1 envelope Italian dressing mix (or about 3 Tbs italian seasoning)
8 oz. cream cheese
1 can cream of chicken soup (I make my own)

Turn crockpot on High and put butter in bottom to melt while you cut up the chicken. Place chicken in pot, and pour seasonings on top. Cook until chicken is done. (About 2-3 hours on high)

Stir in soup and cream cheese (cut into cubes and it will melt faster) and cook on High until cream cheese is melted and smooth. Serve over rice, noodles or potatoes.
post #155 of 700
Quote:
Originally Posted by SpringRain
A friend gave me this one, but I haven't tried it as we are non-dairy here and I haven't had time to mess around with subs. If you try it, let me know how it turns out!

************************************
8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings

Put all ingredients down to and including the pepper into the crockpot. Add water to within 1" of the top of the crockpot (this recipe is for a 5 qt, so adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk into a small container with a lid, add flour and shake till well mixed. Add to the soup.
************************************
Made this for dinner tonight and it is great, although I did make a couple of changes: I added some cooked, diced bacon to the soup while still cooking, a few shakes of liquid smoke for some extra flavor and then some kale towards the end just because I thought we really need to squeeze some more veggies into our diet!
post #156 of 700
Quote:
Originally Posted by gus'smama
Here's the recipe for spicy maple black beans that someone asked for. It is not really precise, cause I do it a bit differently each time. As I posted earlier, when I tried it in the crockpot, it didn't work, but I didnt' sautee the onions first, and I think if you do that, it will work fine.

Sautee chopped onions and/or garlic (1-2 onions, 2-4 cloves garlic) in olive oil. Add crushed red pepper, as much as you like -- I use about 2-3 teaspoons, I think) (this can be left out and then sprinkled on individual dishes at the end). Add 2 cans of un-drained black beans, or equivilant of soaked and pre-cooked dried beans. Add 1/2 -1 cup of real maple syrup ( I like grade B for better flavor) depending how sweet you like it. On the stove top, I cook this for 15-20 min, simmering to cook down liquid a bit, but not all the way. In the crockpot, it could probably be all day, or just a few hours, since you dont' really need to cook any of the ingredients, just get the flavors to combine. Also, maybe in a crockpot it would be good to drain the beans, since the liquid won't cook down?

I like this served over rice, with sharp cheddar cheese, or in a burrito, again with sharp cheddar. Yum.

Sorry if this is poorly written. I have mastitis and my brain is on s..l...o...w... today :LOL
THANK YOU!!! THese are AWESOME!!!!!!!! I am a meat eater and added some chicken cilantro sausage to them. I even made them for a party and got RAVE reviews!! THANKS AGAIN!!
post #157 of 700
:
post #158 of 700


OMgosh, thank you, thank you, thank you! Thank you everyone!

I've been waiting my whole life for a thread like this! I've been wondering about how to cook/make recipes for a crockpot for years now but I've been too busy/lazy to research it! Stumbling across this was a god send!
post #159 of 700
Quote:
Originally Posted by Wabi Sabi
I just made a soup for dinner tonight that turned out wonderfully! I didn't measure anything, just added a bit of this and that until the crockpot was full. You'll have to adjust for the size of your cooker.

Beef and Barley Soup

Brown 1 lb. of ground beef in a skillet with some onion and garlic. Drain the meat well. Put it into the crockpot along with some celery, carrots, and whatever other vegetables you like in soup (I used some leftover corn from lunch, half a bag of frozen green beans and a small head of cabbage). Also mix in a can of diced tomatos (I used the fire roasted ones from Muir Glen) and a teaspoon or so each of basil and oregano plus throw in a bay leaf. Fill the crockpot the rest of the way with water, tomato juice and beef stock (I used a large 46 oz. can of tomato juice, 4 cups of beef stock and filled with water the rest of the way until about 2 inches from the top). Turn it all on low and just let the soup simmer for the day. About an hour or so before serving toss in some pearled barley and cook until done- I used about 2/3 a cup of barley and it turned out really thick! Use less if you'd like a more brothy soup.

Mmmm!
you just solved my dinner dilema!
post #160 of 700
Quote:
Originally Posted by Mickiswing
This is one of my favorites. Not super exact in measurements, because I usually just eyeball it.

Cream Cheese Italian Chicken

2 Tbs. butter (optional)
1 lb chicken, cubed (I usually use about 4 breasts)
1 envelope Italian dressing mix (or about 3 Tbs italian seasoning)
8 oz. cream cheese
1 can cream of chicken soup (I make my own)

Turn crockpot on High and put butter in bottom to melt while you cut up the chicken. Place chicken in pot, and pour seasonings on top. Cook until chicken is done. (About 2-3 hours on high)

Stir in soup and cream cheese (cut into cubes and it will melt faster) and cook on High until cream cheese is melted and smooth. Serve over rice, noodles or potatoes.
How long does it take on high to melt the cream cheese? An hour? 30 minutes? just looking for a ballpark here

Planning on trying this tomorrow.
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