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post your fave crockpot recipe! - Page 27

post #521 of 700
Chicken & wild Rice Soup

3 cans (14 1/2 ounces each) chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
2 cups water
1 cup sliced celery
1 cup diced carrots
1 pkg. (6 ounces) converted long grain & wild rice mix with seasoning packet
1/2 cup chopped onion
1/2 tsp. black pepper
2 tsp. white vinegar (optional)
1 Tbsp. dried parsley flakes

Combine broth, chicken, water, celery, carrots, rice & seasoning packet, onion & pepper in crockpot. Mix well. Cover. Cook on low 6-7 hours or on high 4-5 hours or until chicken or tender. Stir in vinegar, if desired. Sprinkle with parsley before serving.
post #522 of 700
Becoming, you rock! I love dump and cook; it's my favorite technique!
post #523 of 700
dump & cook- my dh calls it "amy's crockpot concoctions"
post #524 of 700

Cream soup alternatives in the crock pot

Hi gals,

DH is lactose intolerant. I often make a cream soup substitute with a roux and lactose free milk for casseroles. Can this be used in the crock pot or is there something special about the Campbell's type cream soups that allow them to cook for so long in the slow cooker without curddling, etc.?

TIA
post #525 of 700


So many excellent recipes! My DP and I are trying to start a community kitchen with some coworkers, cooking in batches and then sharing. A lot of these recipes are going to be great!
post #526 of 700
My addition to the thread. Taken from Judith Finlayson's Delicious and Dependable Slow Cooker Recipes

Eggplant and Potato Curry

2 medium eggplants. Peel, cut into 2 inch cubes, sweat* and drain.
2 tbsp veg oil
2 onions, finely chopped
2 cloves of garlic, minced
1 tsp minced ginger
1 long red chili pepper, finely chopped (can substitute jalapeno for a less spicy version)
2 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1 tbsp tomato paste
1 cup water
2 potatoes, peeled and diced

* Sprinkle pieces with salt and let sit for about an hour. This will draw out the bitter juices. If you have small eggplant, you can skip this step.

In a skillet, heat oil over medium heat. Add eggplant and brown in batches. Transfer to slow cooker.

Add onions to pan, adding more oil if necessary. Cook, stirring, until softened. Add garlic, ginger, chili, curry power, salt and pepper and cook for 1 minute. Stir in tomato paste and water. Pour mixture over eggplant in slow cooker.

Add potatoes and stir to combine. Cover and cook on low for 8 hours or high for 4 hours.

This is delicious served with basmati rice and naan or pita.
post #527 of 700
Ohhhh this with some hummis and tomorrow we have dinner!!
post #528 of 700
I stumbled upon this huge list of Slow Cooker Recipes.

http://www.angelfire.com/me4/ltlqn/aboutcrockpot2.html

It has WW points listed for the recipes for those that are into that.
post #529 of 700
Quote:
Originally Posted by Stargirl View Post
I stumbled upon this huge list of Slow Cooker Recipes.

http://www.angelfire.com/me4/ltlqn/aboutcrockpot2.html

It has WW points listed for the recipes for those that are into that.
Wow, thank you for this link!
post #530 of 700
Great ideas here, I just made a huge list of them!!

What would be the standard staples of spices to keep on hand? What do you have in your cabinets and what is the shelf life plz. Thanks!!
post #531 of 700
Here's one we tried and liked:

Slow Cooker Southwestern Beef Wraps
1 med. onion, cut into 1" wedges
1 boneless beef chuck roast ( 2 1/2 lbs), well trimmed and cut into 6 pieces
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
3/4 tsp salt
1 green pepper cut into 1/2" pieces
1 can (14-1/2 oz) diced tomatoes with mild green chiles, undrained
1 to 2 Tbsp chopped cilantro
24 6" tortillas, warmed
sour cream
salsa
cheese

Place onion in a 3 1/2-4 qt slow cooker. Place pieces of beef over onion wedges. In a small bowl, combine chili powder, cumin, garlic powder and salt. Sprinkle half over beef. Turn beef over and sprinkle with remaining seasoning mixture. Top with green pepper, then pour diced tomatoes over all. Cook on high for 5 hrs or low for 8 hrs. Remove meat from cooker and shred. Drain liquid from remaining vegetable mixture. Return meat to cooker and stir in cilantro. Using a slotted spoon, fill warm tortillas with beef mixture and desired toppings.

This came from the Taste of Home Cooking School collection, Fall 2004. Honestly, it's a little bland, and I think I'll add some jalapenos or serranos the next time I make it just to add a little zing.
Jen
post #532 of 700
Quote:
Throw a little olive oil or butter or whatever in the bottom. Fill the crockpot completely with chopped onions (think Costco!). Leave it on for 4-5 hours. It'll smell wonderful.

Take out your much-reduced sauteed onions and freeze on a shallow baking pan. Take out of freezer, break into chunks, put into ziplock bag.

Now everytime you are making something that calls for 20 minutes of sauteing onions you say "Oh, I love that Literate. She's the best." and take a chunk of your onions out.
You could freeze them in a muffin tin, too. That way all your pieces are uniform and you don't have to try and break a sheet of ice up.
Jen
post #533 of 700
We have a couple of Carnitas recipes, but this one is so good I had to add it!!!!

~*~Crock Pot Carnitas~*~

3 lb. pork butt roast

1 onion, sliced into rings

4 garlic cloves

2 tsp dried oregano

2 tsp cumin

2-3 fresh jalapeño peppers, seeded and deveined, cut into strips

1 cup fresh cilantro, chopped, leaves only

1 can beer (12 ounces)

salt and pepper




Insert garlic cloves in roast; place in Crock Pot with onion, herbs, jalapeño peppers and cilantro which has been chopped. Season to taste. Pour in beer. Cook on high 4 to 6 hours until fork tender. Remove meat; shred. Or can be placed in roasting pan in preheated oven (450º) for about 15 minutes before shredding. Serve with warm tortillas (corn or flour...but corn is, I believe, the traditional choice), shreddded cheese and pico de gallo.
post #534 of 700
Quote:
Originally Posted by Literate View Post
OK, I haven't read all 18 PAGES!! yet but I hope this helps someone. It's a fantastic time saver.

Throw a little olive oil or butter or whatever in the bottom. Fill the crockpot completely with chopped onions (think Costco!). Leave it on for 4-5 hours. It'll smell wonderful.

Take out your much-reduced sauteed onions and freeze on a shallow baking pan. Take out of freezer, break into chunks, put into ziplock bag.

Now everytime you are making something that calls for 20 minutes of sauteing onions you say "Oh, I love that Literate. She's the best." and take a chunk of your onions out. Granted, you can't be too exact on measurements now, since if your recipe calls for "1 cup onion" it's probably only 1/2 cup now. But who cares.
OMG, I am going to do this just so I can smell sauteing onions all day.
post #535 of 700
Quote:
Originally Posted by boingo82 View Post
OMG, I am going to do this just so I can smell sauteing onions all day.

Me too!

This gives me an idea - sauteing onions scented candles...

YUM!
post #536 of 700
subbing b/c it is crock pot season again
post #537 of 700
I just made this and it's delicious!

Crockery Apple Pork Tenderloin

2.5 - 3.5 lb pork tenderloin (pork butt roast would work too)
4 - 5 cloves garlic
1 onion, quartered
3 apples, cored and sliced
1 tsp salt or to taste
12 oz beer OR veggie broth (I absolutely LOVE Frontier's powdered broth! It makes any roast delicious!)

Randomly poke garlic cloves into the pork.
Sprinkle with salt.
Break up the onion pieces and put them on top of the pork along with the apples.
Pour beer or broth over everything.
Cook on high 7.5 - 8 hours. (my tenderloin was tough at this length of time, next time I'll either use a butt roast or cook the tenderloin on Low, or for less time)

Just so you know, the apples are pretty much desintegrated at this point and aren't exactly edible.
post #538 of 700
Wow this post saved the day! I'm only got to page 3 before I ran off to the kitchen!
post #539 of 700
Quote:
Originally Posted by Stargirl View Post
Hi gals,

DH is lactose intolerant. I often make a cream soup substitute with a roux and lactose free milk for casseroles. Can this be used in the crock pot or is there something special about the Campbell's type cream soups that allow them to cook for so long in the slow cooker without curddling, etc.?

TIA
I am 99% sure I've done this before and it turned out fine. I also made a cheesy potatoes & ham this past weekend where the cheese sauce was essentially a roux (that's just melted butter, flour, add milk, right? and then I added the cheese and stirred until melted), it turned out fine so I'm assuming that should indicate you could do it. I would just try to approximate the consistency of a condensed canned soup.

(I just noticed this is kind of a late reply...but anyway)
post #540 of 700
French Market Soup

2 cups dry bean mix (I use a 13 bean mix)
2 quarts water
1 or 2 ham hocks
1 tsp salt
1/4 tsp pepper
16 oz can tomatoes
1 large onion, chopped
1 garlic clove, minced
1 chili pepper, chopped, or 1 tsp chili powder (I use the powder)
1/4 cup lemon juice

Combine all ingredients in slow cooker.
Cover, cook on low 8 hours. Turn to High and cook 2 more hours, or until beans are tender.
Debone ham, cut into pieces and stir back into soup.

NOTE: I tried making this on days I was WOH and didn't have 2 hours at the end of the day to cook on high. I tried cooking about 11 hours on low all day, this still left the beans a little crunchy. Next I tried soaking them all night and cooking the next day, that worked a little better.

This soup also freezes wonderfully. Served with fresh baked bread, it is the perfect simple meal.
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