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post #41 of 700
Ooh, there's a great recipe that I need to dig out for Moroccan Chicken in the slow cooker - full of dried plums, apricots, raisins, mix in a little honey at the end. Serve over whole wheat couscous that takes less than 5 minutes to make. Promise to post it as soon as I can recover it from "The Great Pile of Printed Recipes" that travels between our kitchen, den, and car... huh, organization? What's *that*?

FWIW, I checked out Rick Rodger's "Ready & Waiting" slow cooker book from the library based on some reviews of slow cooker books I read on amazon.com. http://rickrodgers.com/books/#ready

It's chock full of whole foods, from scratch recipes, but be forwarned that there is browning of meats and sauteeing of onions/shallots/etc. Rodgers gives fantastic, legit reasons for why this is much more preferable and how this very small investment of time yields such a greater flavor and resulting meal...

And I gotta say, I agree with the man completely! I'd far rather brown some meat or veggies in prep (20 min max!), throw it all in the slow cooker and walk away, then come back very near the end and perhaps take the cooking juices and reduce them down to a nice, flavorful sauce (less than 10 minutes!) than suffer through velveeta and mushroom soup-type "fast and easy but not very tasty" prepless meals. And believe me, peaceful prepping/cooking around here non-existent since my 22 month old dd, whom I love dearly and enjoy immensely, is into EVERYTHING even though we have set up her own little kitchen w/ pans and fake food etc. right near us (and yes, the kitchen is toddler proofed, but she still gets into absolutely everything!). Even for me, it is still possible to do the prep work, esp. if I do baby steps (chop onion night before and brown meat, the next morning while dd splashes in the sink I can assemble the rest and leave the rest to the slow cooker).

Great thread, by the way - can't wait to see more recipes!

-M
post #42 of 700
[QUOTE=gottaknit]I hear you on the whole-foods-impaired crockpot recipes. I checked out a cookbook from the library that called for a can of cream of mushroom soup and velveeta in almost every recipe.


Well, it isn't whole foods, but I started buying organic cream soups......cream of leak and potato is one......and using that!
post #43 of 700
I've adapted many of my favorite recipes to go in the crockpot, some don't have exact measurements or times, I usually just throw in however much I feel like.

Spinach Lentil Stew

½ cup chopped onion
2 minced garlic cloves
5 cups of water
1 cup of dried lentils
4 tsp veggie granules
3 tsp Worcestershire sauce
½ tsp thyme
1 bay leaf
1 cup of chopped carrots
14 ozs diced tomatoes
10 ozs chopped drained spinach
1 Tbs red wine vinegar or cider

Place in crockpot and cook.


Red Lentil Soup

2 cups of dried red lentils
½ tsp turmeric
5-6 cups of water
1 cup of chopped onion
1 can of diced tomatoes
1 Tsp ginger
½ tsp black mustard seeds
½ tsp cumin seeds
4 bay leaves
Minced garlic

Add to crock pot, cook all afternoon.



Black –Eyed Peas and Arame With Cilantro

2 cups of dries black-eyed peas
4 cups of water
1 cup arame soaked in cold water
2 Tbs tamari
2 Tbs maple syrup
Grated ginger root
1 tsp brown rice vinegar
Top with fresh or dried cilantro

Cook peas in crock pot, when tender add the remaining ingredients, warm, and serve over rice. Very good!



White Bean and Barley Soup


1 ½ cups dried northern beans
1 chopped onion
Miniced garlic
4 cups broth
3 meduim chopped carrots
2 chopped red bell peppers
2 celery sticks
½ cup pearl barley
2 bay leaves
½ tsp thyme
1 can diced tomatoes

Place in crockpot, cook until tender.



BBQ Crock-pot Chicken

1 pkg chicken breasts
1 ½ cups tomato sauce
Salt
3 Tbs honey
2 Tbs Worcestershire sauce
2 Tbs soy sauce
2 Tbs cider vinegar
Ground red pepper flakes
Garlic


Mix all ingredients in crock-pot, add chicken, coat well in sauce. Cook on high for 3 hours, shred chicken, replace in crock-pot. Serve on buns.
post #44 of 700
I forgot our apple cider recipe!

Mulled Apple Cider

1 container of apple juice
¼ cup brown sugar (I was going to try honey next time)
8 allspice berries
4 cinnamon sticks, broken
12 cloves
1 orange



Place cloves in oranges, place everything in crock-pot, and cook on high for 2.5-3 hours, remove spices, and squeeze out the orange.
post #45 of 700
I like making beef brisket or beef stew in the crock pot. If you do brisket, it needs to cook a lot longer (at least 8 hours, unless you marinate overnight, then 6 hours).

I just put the beef in the crock pot, along with:
Papaya juice or apple juice (to tenderize)
Tomato sauce or tomato soup
Broth (chicken, beef, or veggie)
Crushed garlic
Black pepper (ground or whole peppercorns)
Splash of red wine (optional)
Chunked carrots
Halved potatoes
Quartered onion

I cook it on low all day. The carrots and potatoes don't need to cook as long as the beef; they can be added around 3-4 hours before serving.

Sometimes I leave out the potatoes, and instead serve it alongside mashed potatoes.
post #46 of 700

I love my crock-pot

I have a bunch of CP recipes I like but these 2 are my favorites:

Mushroom Beef with Rice

This one is my mother's recipe and I almost always have the ingredients on hand.

1 lb of stew meat
1 can cream of mushroom soup
1 cup of white wine* (see note below)
1 beef bouillon cube
1 can of mushrooms (if you have them, they can be omitted)

Put all ingredients in crock pot. Cook until meat is tender. Stir it occasionally.

Serve over rice.

*If I'm pg or nursing, I omit the white wine and the beef bouillon and use a cup of beef broth instead.

Sooo good and really easy.

Crock Pot Italian Beef

In a Crock-pot combine and simmer at least 6 hours:

3 lb. Rump Roast
1 cup water
1 teaspoon salt
1 teaspoon pepper
1 onion, diced

Remove roast from crock pot and slice thin. Remove any grease from pot. Leave beef out on a plate.

Then, in another pan (on the stove), add the liquid from the crock pot and add:

½ teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon oregano
½ tsp basil
1 package of dry Italian dressing

Boil for 15 minutes. Put beef back into the crock-pot and pour juice over the roast and simmer for another 45 minutes.
post #47 of 700
This is great! I just put this one in the crock-pot for 8 hrs on low.
We're having chicken tonight! Some brown rice and a green salad and dinner is DONE.


Quote:
Originally Posted by brandoula

Crockpot Chicken
3lb. chicken ,whole
2 carrots, diced
1 onion, diced
2 celery stalks with leaves, diced
2 t salt
1c. chicken broth
1/4t basil
1/4t sage
1/2t thyme
Place carrots, onions and celery in crockpot. Add chicken and over it, sprinkle salt, pepper, basil, sage, and thyme. Then pour broth over it. Cover and cook on low 7-8 hours or High 2 1/2-3 1/2 hours.



Good Luck
miziki- Your Moroccan Chicken sounds tasty. I hope you find it and post it.
post #48 of 700
Thread Starter 
just bumping

I still want that moroccan chicken recipe too
post #49 of 700
Not morroccan, but here's a chicken/veggie coconut curry recipe--

2lbs. boneless chicken, cut up (I use half breasts, half thighs) OR 2-3 cans chickpeas
2 tsp. salt
1/2 tsp. black pepper
1 T. curry powder or more to taste
3 medium potatoes or sweet potatoes, peeled (if you want) and diced
1 medium onion, chopped
1 can coconut milk2 tsp. hot sauce, more or less to taste
1 14 oz. can diced tomatoes with the juice (I use Muir Glen fire roasted)
1 package (10-14 oz) frozen veggies of your choice

Saute the chicken and onions together in a skillet with a little oil until the onions are soft and the chicken is browned. If using chickpeas, just saute the onions. Add the curry powder and toast for a minute or two. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, coconut milk, tomatoes, hot sauce, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen veggies. Serve over cooked rice.

I have made this a number of different ways--chicken with white potatoes and mixed veggies; chickpeas with sweet potatoes and green beans; chickpeas with sweet potatoes and spinach. Enjoy!
post #50 of 700

hey pinky

you inspired me
i usually don't venture into this board but i stumbled into this thread, realized i had all the ingredients and made your dish tonight! It smells great so far (i added chili pastefor a kick instead of hot sauce)

thanks!
post #51 of 700
Quote:
Originally Posted by pinky
Not morroccan, but here's a chicken/veggie coconut curry recipe--

2lbs. boneless chicken, cut up (I use half breasts, half thighs) OR 2-3 cans chickpeas
2 tsp. salt
1/2 tsp. black pepper
1 T. curry powder or more to taste
3 medium potatoes or sweet potatoes, peeled (if you want) and diced
1 medium onion, chopped
1 can coconut milk2 tsp. hot sauce, more or less to taste
1 14 oz. can diced tomatoes with the juice (I use Muir Glen fire roasted)
1 package (10-14 oz) frozen veggies of your choice

Saute the chicken and onions together in a skillet with a little oil until the onions are soft and the chicken is browned. If using chickpeas, just saute the onions. Add the curry powder and toast for a minute or two. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, coconut milk, tomatoes, hot sauce, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen veggies. Serve over cooked rice.

I have made this a number of different ways--chicken with white potatoes and mixed veggies; chickpeas with sweet potatoes and green beans; chickpeas with sweet potatoes and spinach. Enjoy!

mmmmm...I'm going to try this one, next. I like all of the different options for ingredients.
post #52 of 700
:
Trying Pinky's recipe tomorrow - we also have all the stuff for that, and I thought we didn't have all the stuff for ANYTHING.
post #53 of 700
one of my favorites is carnitas.

i just throw in a hunk of pork tenderloin, same amounts of water and chicken broth to cover meat, and some mexican seasonings (i usually just sprinkle some taco seasoning in) and cook on slow for about 5 hours but it depends on how much meat. i basically stick a fork in it and when it falls apart, it's done!

shred it with a fork and put in a tortilla with some balck beans. yummy. my favorite!

i am loving the other recipes. i think i am going ot use my cp more now!
post #54 of 700
Thread Starter 
yum,yum...

we had mylie's mac and cheese last night, made my foster son *very* happy. mac and cheese is his favorite, whereas most crockpot recipes (eg soup, lentils, beans...) are, well, *not* his favorite

I made the mac and cheese a little simpler -- I doubled the amount, first of all, but i used less butter and just used all plain milk, no evap. milk. It works fine. Basically, it makes a cheesy baked custard w/ macaroni embedded in it!

OOh, I should try baked custard in the crockpot. MMMMM, yum, I could start it at night, and have custard for breakfast!

and! tonight we're having the curried lentils and spinach. I'll let you know how it comes out!
post #55 of 700
Thread Starter 
Boingo82 --
your siggy just cracked me up! kind of opposite of my siggy, but much more like my life! Heck, some days, I think if I could acheive mediocrity, it might be an improvement.

ELsa
post #56 of 700
Thanks for the great ideas! I hate to cook and using the crock pot is not so much like cooking for me.

Sus
post #57 of 700
These all sound great!! Can't wait to try them espically the morrocan chicken if that aprears!!
post #58 of 700
Quote:
Originally Posted by gus'smama
Boingo82 --
your siggy just cracked me up! kind of opposite of my siggy, but much more like my life! Heck, some days, I think if I could acheive mediocrity, it might be an improvement.

ELsa
THanks! It is a quote from the song "Insanity" by Boingo.
post #59 of 700
MMMMmmmm Pinky.
Had the curry tonight - DH brought some to me at work since it got done while I was still here... All my coworkers were jealous. We accidentally put in 2x the curry powder- oops - but it was still SOO good.
Going to try some more of these.
post #60 of 700
I'm so happy to see this thread- I got my very first crockpot for Solstice
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