or Connect
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › post your fave crockpot recipe!
New Posts  All Forums:Forum Nav:

post your fave crockpot recipe! - Page 9

post #161 of 700
I made this last week. I love french dip sandwiches, and this is a nice approximation from the crockpot:

Shredded Beef Dip Sandwiches

Put in a crockpot:
2 pounds beef roast (I think we used arm roast), trimmed of fat
about 1 tablespoon minced garlic
1-2 teaspoon thyme
3 bay leaves
4 cups of water
1/4 cup soy sauce
1/3 cup Worchestshire

Other ingredients:
Rolls/buns
Mozarella or Provolone cheese
Horseradish

Cook on low for 10 hours (you could probably go shorter). Remove and shred beef.

Put mozarella cheese on rolls, and toast in oven til cheese is melting. Slather with horseradish and add beef.

Now I've got to figure out what to do with the leftover 'au jus.' Maybe I'll make some soup.
post #162 of 700
I made this last night and it was DELICIOUS! It didn't make a whole lot (probably enough to feed 3-4 adults), so if you have a really big crock-pot or if you're cooking for a crowd you'll probably need to double it.

Vegetable Soup with White Beans and Butternut Squash

Put all of the following into the crockpot:

1 butternut squash- cube half of it, leave the other half in bigger chunks/slices

1 diced onion
1 minced clove of garlic
2 stalks of celery
(I sauteed my veggies in olive oil first which really helps, but isn't absolutely necessary)

1 qt. of desired stock- beef, chicken or veggie (I used beef)
1 can of diced tomatoes
1 big spoonful of tomato paste (although I think you could omit this and not tell a difference)
1 can of white beans, rinsed and drained
a chunk of rind from a block of parmesan cheese (also optional but adds TONS of flavor)

Cook on high for half of the day or on low all day long. Once the squash was tender I used a slotted spoon to remove the large pieces, mashed them up and then stirred them back into the soup. If you didn't use a piece of parmesan rind grate some cheese on top before serving.
post #163 of 700
subscribing
post #164 of 700
Love this thread!
This morning I made Cranberry Apple Chicken.

4 to 6 boneless, skinless chicken breast halves
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple (I used fresh)
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon lemon juice
2 teaspoons butter

Throw in crock pot. Cook on low 6-7 hours.
It was really good!
Suzy
post #165 of 700
This is tonight's dinner and it smells SO good right now!

Ginger Beef and Broccoli

6 carrots, peeled and cut into chunks
2 onions cut into big chunks/wedges
1.5 lbs beef (steak, roast, round steak, whatever you've got) cut into bias-sliced strips
1 TBS finely minced fresh ginger
2 cloves finely minced fresh garlic
1/2 c. water
2 TBS soy sauce/tamari
1 envelope of beef gravy mix (I use this kind from the health food store, maybe a more creative cook could figure out a substitution for it if the mix is too processed for you)
4 c. fresh broccoli florets
Hot cooked rice

Put garlic, ginger, carrots, onion, and beef into the crockpot. Mix the water, soy sauce and gravy mix in a small container, then pour it over the meat and veggies. Cook until meat and veggies are cooked to your preference (my meat was still half-frozen yet it only took about 3-4 hours on low before it was done and the carrots were tender- I think my crockpot runs on the hot side). About 15-20 minutes before eating stir in the broccoli, turn to high and cover until the broccoli is cooked yet still crisp.

Serve over rice.

Edited to add: Just finished eating and this was really good, but I think the next time I make it I'll add even more broccoli/carrots. I'm thinking that a nice red bell pepper would also make a nice addition, probably added in at the same time the broccoli goes into the crockpot. Yum!
post #166 of 700
This is good and super easy...

1/2 lb chicken thighs, boneless, skinless
4 cloves garlic, sliced thin
1/2 c barley, rinsed
8 oz chicken broth
1 1/2 cups chardonnay or orange juice
1 teaspoon rosemary

Put all in the crockpot and cook on low 6 hrs or high 3 hrs.

I like to increase the amounts of everything when I make this recipe... last time I used about 10 chicken thighs, 1 1/3 c barley, and about 24 oz broth. Just make sure you have enough liquid to cook the barley, because it will absorb a lot. I bet this would be good with apple juice, too!
post #167 of 700
I made a butt kicking pork roast yesterday in the CP. I took a medium sized pork roast and put it in with 1 cup water, 3 TBS Wostershire sauce, 2 TBS garlic powder, 1 TBS onion powder, 1 tsp basil and 2 tsp black pepper. It cooked all night and in the morning when I took it in to work I swear you could have cut it with a spoon. MMMM.
post #168 of 700
I've been following this thread, thank you so much. Was the teriyaki chicken wings recipe ever posted? I missed that one. I will try to find some of my vegan recipes (hubby and son are vegan) and post them here.
Thanks again!

p.s. A good vegan substitute for honey - blue or just plain agave nectar. Available at most health food stores and Whole Foods in you have one near you. Very low glycemic index also.
post #169 of 700
Quote:
Originally Posted by m&gsmom
Love this thread!
This morning I made Cranberry Apple Chicken.
It was really good!
Suzy
Making this right now - I've used less sugar and substituted Apple Juice for the water (since there is already sugar on the cranberries)! Abigail (age 2) helped make it by putting all the ingredients (except chicken) in the crockpot... and by eating cranberries!

That's one thing I like about using the crockpot. It's something we can do together in the morning and usually the recipes are fairly kid-friendly!

Thanks for the great recipes.
~ali
post #170 of 700
Got some really good recipes copied! Is Mylie still around? I would really love a few more of her recipes especially the chicken pot pie
post #171 of 700
:
post #172 of 700
Since I've gotten so many great ideas off of here, thought I'd share some too.

We have a crock pot cook book called Slow Cooker Cuisine, by Rival (they make most crock pots). Some of the recipes are the -add cream of- kind, but some are pretty good. Mostly, I just like to use it for ideas, it gives me an idea of how much liquid is needed stuff like that. But the main exception is Ribs. There is a recipe for Baby Back ribs that is wonderful. I never follow the actual recipe, but use the proportions. The actual is

2 lbs lean back ribs
1 (10 1/2 oz) can condensed beef consomme
1/2 cup water
2 T maple syrup
2 T honey
3 T soy sauce
2 T bbq sauce
1/2 t dry mustard
(optional 1 1/2 c quick cooking rice)

wash and pat dry ribs and cut in to single ribs (I have found it cooks to much then, they totally fall of the bones so I usually cut into a couple at a time).Put in crock. Combine all other ingredients (except Rice) and pour over it. Cover and cook on low for 8-10 or high for 4-5 hours.

(optional - remove ribs and turn to high. Add the rice and cook till done - haven't tried this part)

Since I rarely have all those sauce parts at once, I just add water or broth for the consumme, then add the number of T of sauce, usually a combination of BBQ sauce and honey or whatever is handy. These always come out super tender. I have also made it with twice the meat, I just watched it to be sure it was getting dry, I ended up adding a bit more liquid just to be safe

Another on that come from there is a tostada pie. Make strips of foil(directions at end) and place in crock. Make taco meat however you like. Then add on ecan tomato sauce and a cup of sliced olives. Butter a tortilla, lay butterd side up then spread with meat mixture, then cheese. Keep layering from there with the meat and cheese. Top with cheese and then cover and cook on high 1 hour. when ready, use the foil strips to pick up and place on serving dish. Cut into wedges. This was good, but we really think it's better if you spread refried beans before each layer of meat.

Hope someone enjoys. I've got salsa chicken cooking now, I'm gonna add a some corn to it when it is close to done. Mmmmmm
post #173 of 700
I often use organic apple cider instead of wine...even yummier than apple juice. Great with chicken.

I also often substitute chicken broth for milk in dinner recipes.

For corn starch: tapioca starch, arrowroot

For wheat flour if used in small ammounts to thicken a casserole: rice flour (brown rice flour is my fave, white rice flour, sweet rice flour)

(for baking just rice flour is not always a good wheat substitute, other flours added make baked goods even better, but I use just rice to thicken entrees)
post #174 of 700
Salsa chicken stew

2-3 boneless chicken breasts
1 can corn
1 can beans (black, red, etc)
1 jar salsa
1/2 cup brown rice
1 cup water

Throw everything but the rice and water in the crockpot on low in the morning. Mid-afternoon, shred the chicken breasts and add the rice and water. Cook another 3 hours or so on low or 1 on high, or till the rice is tender. Serve with cornbread, with sour cream and cheese.
post #175 of 700

Love this thread!

post #176 of 700
I'm a subscriber to this thread, but never share a recipe... BUT - yesterday's dinner was so tasty that I'm gonna share.

Split Pea Soup

Hunk of pork that was on sale (around 1.5 pounds)
Bag of split peas
6 carrots - coined
2 chopped onions
8 c. water
2 bouillon cubes - I used chicken
3 smallish potatoes - cubed
3 bay leaves....
lots of ground black pepper (at least a tablespoon)

I just cooked it on low for 10 hours. The meat just shredded with the slightest touch & it was the best split pea soup I've ever made. I couldn't find a recipe that used the ingredients I happened to have on hand, so I just used lots of pepper. It was really good - it had a bite, but not too strong. My 2yo DS ate it all & screamed at the dog to "goway." (Doggy usually gets some of his dinner!)

And - I've got enough for two more dinners. So, maybe make half of it if you don't like leftovers.
post #177 of 700
I love this thread.

Just wanted to post that the new issue of Eating Well has an entire article on crock-pot cooking this month. I just got mine so I haven't tried any of the recipes but I was so excited to see some healthy, yummy recipes for the crock pot this month!
post #178 of 700
Quote:
Originally Posted by wawap
I'm a subscriber to this thread, but never share a recipe... BUT - yesterday's dinner was so tasty that I'm gonna share.

Split Pea Soup

Hunk of pork that was on sale (around 1.5 pounds)
Bag of split peas
6 carrots - coined
2 chopped onions
8 c. water
2 c. bouillon cubes - I used chicken
3 smallish potatoes - cubed
3 bay leaves....
lots of ground black pepper (at least a tablespoon)

I just cooked it on low for 10 hours. The meat just shredded with the slightest touch & it was the best split pea soup I've ever made. I couldn't find a recipe that used the ingredients I happened to have on hand, so I just used lots of pepper. It was really good - it had a bite, but not too strong. My 2yo DS ate it all & screamed at the dog to "goway." (Doggy usually gets some of his dinner!)

And - I've got enough for two more dinners. So, maybe make half of it if you don't like leftovers.

Have to tell you - this was GREAT!! I used a ham bone leftover from the holidays, and YUM. Super easy and so tasty!! This was the BEST split pea soup I have ever made!!
post #179 of 700
Really?!?! wow - thanks!
post #180 of 700
Subscribing!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Nutrition and Good Eating
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › post your fave crockpot recipe!