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crock pot meals

post #1 of 7
4/4/05 at 2:03pm
Thread Starter 
ok so our ovesn broke and I have been using the crockpot and stove top a lot. Which is fine, except every thing i make inthe crockpot i end up not liking. If anyone has some favorite's out there I'd really like them. Thanks, courtney
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post #2 of 7
4/4/05 at 3:49pm
http://www.mothering.com/discussions...d.php?t=237665

This list is pretty fantastic.
post #3 of 7
4/5/05 at 12:41am
My fav thing to do is to put a small chicken in there and let it cook all day long it will fall right off the bones easy for about whatever you want to make!!!

My other fav is itallian beef, get a roast (cuck works best but rump would work also) then add 2 cans of onion beef broth and about 4-6 T of itallian sesioning simple and easy serve over french/itallian bread with chips or pickels! HTH
post #4 of 7
4/5/05 at 12:51am
Crockpot Creamy Itl. Chicken

4 to 6 boneless, skinless chicken breasts
8 oz. bottle Italian dressing
1 can cream of chicken soup
1 c. chicken broth
8 oz. cream cheese
salt and pepper to taste



In crockpot combine breasts and Italian dressing. Cook on low for at least 6 hours. When chicken is tender, drain most of dressing and discard. Shred chicken and return to crockpot. Combine soup, both, cream cheese, salt and pepper. Pour mixtre of chicken and cook for one more hour. Serve over pasta or rice


Burrito Chicken and Beans

1/2 cup dry-packaged Navy beans or 1
can (15 ounces) Navy beans, rinsed, drained
1/2 cup dry-packaged Red beans or 1
can (15 ounces) Red beans, rinsed, drained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
2-3 teaspoons minced garlic
2-3 teaspoons minced gingerroot or 1-2 teaspoons ground ginger
1 can (14 1/2 ounces) reduced-sodium fat-free chicken broth, divided
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper

4 cups cooked rice


Cover combined beans with 2 inches water in large saucepan and heat to boiling;
let boil,
uncovered, 2 to 3 minutes. Remove from heat, cover and set aside for at least 1
hour and up to 4
hours. Drain soaking water and rinse.

Place beans, chicken, garlic, ginger, and 1 1/4 cups chicken broth in
slow cooker;
stir well. Cover and cook on low until beans are tender, 5 1/2 to 6 hours.

Turn slow cooker to high. Stir in combined cornstarch and remaining ½ cup
chicken broth; stir in
crushed red pepper. Cover and cook until thickened, about 30 minutes.

Serve over rice;
we usually stuff it in tortillas

NOTE: If using canned beans, omit Step 1 of recipe.

NOTE: Although B.E.A.N. recipes usually call for
a specific variety, any canned or dry-packaged
bean variety can be easily substituted for another.
post #5 of 7
4/5/05 at 12:55am
Garlic Herb Chicken


1 whole chicken or 2 lbs. chicken pieces

4 cloves garlic, minced

3 (1.8-oz.) packet Knorr Classic Sauces, the "Garlic Herb" sauce mix.

3/4 cup water

1/2 cup butter or margarine

a squirt of Lemon Juice

a TBSP of Cooking Wine

Place chicken in slow cooker. Add minced garlic.

Melt 1/4 cup butter or margarine in microwavable bowl. With wire whisk, stir in sauce mix until blended. Stir in 2/4 cups of water and 1/4 cup of cooking wine - squirt the lemon juice - just a bit and microwave on high for 2-3 minutes until thickened. Stir twice.

Make two packages instead of one.

Cut the other 1/4 cup butter or margarine into small pieces and place on top of chicken.

Pour sauce over all and cook on low for 6-8 hours.



When the Chicken is about ½ done cooking, mix up the other packet of garlic herb mix with the directions above and pour that over the chicken too.

Serve over linguini noodles or Rice


Pineapple Chicken

Arrange in bottom of crock pot:
6 whole boneless chicken breasts

Sprinkle over:
1 dash pepper
paprika to taste

In a small bowl mix, then pour over chicken:
20 ounces pineapple chunksin juice
2 tablespoons Dijon mustard
2 tablespoons soy sauce

Add:
1 clove garlic -- minced

Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.


Chipotle Roast
recipe by Denise!
Crockpot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!
6-8 servings
7 hours 5 minutes 5 mins prep
3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped
1 (4 ounces) can green chilies
1 (7 ounces) can salsa verde
1 cup sliced onions
3 teaspoons minced garlic
1 cup beef broth

1. Place chuck roast in large crockpot and sprinkle with the salt and pepper, chili powder and cumin.
2. Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
3. Shred the meat with a fork and simmer on high for additonal 10-15 minutes.
post #6 of 7
4/5/05 at 4:35pm
Swiss Chicken
Season enough chicken breast to line bottom of crock. Use whatever seasonings your family likes. Layer swiss cheese over chicken. I usually go 2 or 3 layers of this. Dump two cans of cream of mushroom soup and spread over cheese. No milk, just soup. Cover soup with stove top stuffing-I think I use two packs. Turn on low 8 hours.
This is great with a salad! I suppose you can also adjust it for more organic ingredients-trader joe brands or similar.
post #7 of 7
5/31/05 at 1:30pm
SLOW COOKER RED BEANS & RICE
1 lb bag red beans, soaked overnight
½ cup chopped onion
1 tsp minced garlic (if you like garlic)
6 cups water
2 lb sausage (I use a spicy sausage but it's a personal preference)
cooked rice

Put everything in the slow cooker except rice, salt & pepper to taste. Cook on low 8 hours Add water if needed. serve over rice.