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What ONE meal/thing do you make the most in your crockpot? - Page 4

post #61 of 105
Quote:
Originally Posted by serenetabbie View Post
Who posted about the garlic/ginger chicken? Can I have the recipe for that pretty please? :
http://www.foodnetwork.com/food/reci..._21483,00.html

i just toss it all in the crockpot and let cook for 6 hours
post #62 of 105

Italian Crockpot Chicken

I came up with the recipe a couple years ago & it's now a family fav. We usually make this on Wednesdays, when DD1 has dance class in the evening so we have a quick dinner waiting for us when we get home.

~ chicken -- whatever type & in whatever amount you need. I usually do about 4-6 boneless/skinless breasts or thighs.
~ Italian salad dressing. I make 1 packet of the Frontier stuff. My mom uses a bottle of Wishbone. If you were making more than 8 pieces of chicken I'd use 2 packets.
~ 1 onion, sliced. Again, 2 if you're making a big batch.

Toss it all in the crockpot & let it cook all day. I usually let it go on high for a few hours then turn it down to low. It comes out fine left on just one temp all day though.

I've also tossed in carrotts & potatoes for extra veggies. That makes it a real "one dish" meal. Left over rice is also *very* good.
post #63 of 105
Raspberry Soy Chicken

1 lb.(ish) chicken drumsticks (bone/skin on, obviously!) - I frequently do more.
1/4 cup raspberry jam (or just well-mashed berries if you prefer)
2 tbs. soy sauce
1 tsp. Coleman's dry mustard (or any dijon mustard if you don't have the powdered kind)
Salt and fresh ground pepper to taste - I use decent amts. of each

1. Whisk together jam, soy sauce, mustard, and salt/pepper in a bowl. Dip a finger in it and adjust as necessary to suit your preferences.
2. Put drumsticks in even(ish) layer on bottom of Crock Pot.
3. Pour jam-soy dressing over the chicken. Using tongs, turn the drumsticks a little to coat - don't obsess over it - the cooking process will bubble up and get them fairly well coated.
4. Cook on Low 6-7 hours.

Makes THE BEST CHICKEN I have ever tasted. Falling off the bone and sooooooo savory. Plus, it's a piece of cake. This recipe is also VERY EASY to fudge time-wise.... if you don't have a lot of time, crank it on High for 3-4 hours. If you want it to be ready when you come home at the end of the day, put it on in the morning on Low and it'll be fine if it goes closer to 8-10 hours. You pretty much can't mess this one up.

I then use the leftover bones to make chicken stock for an Asian-inspired chicken soup. I strain the stock, throw back in any leftover chicken bits, and add lots of shitaake (sp?) mushrooms, cooked cabbage, and diced scallions.
post #64 of 105
I'm going to have to try some of these recipes, for sure.

I use the crockpot to cook beans (dry beans) a lot. I make pintos, black beans and navy beans the most. But if I'm going to be home and not running around, I'd still probably make them on the stovetop because it's faster.

I have a good basic potato soup recipe that I make on the stove or sometimes in the crockpot. I also have a tortilla soup recipe that is very good.

We recently had a "teacher appreciation" dinner at my youngest son's school, and I made the tortilla soup in the crockpot. It was nice because it stayed warm during the dinner, when teachers could come and go over about a 2 hour period to get their meal in between student conferences.

The cookbook _Not Your Mother's Slow Cooker Cookbook_ ( or some title close to that) has a lot of good recipes.
post #65 of 105

White Chicken Chili

My contribution to this awesome thread! (~subbing~)

White Chicken Chili - 8 servings

6 skinless chicken thighs (1 1/2 pounds)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) chicken broth
1 t. ground cumin
1 t. dried oregano
1/2 t. salt
1/4 t. red pepper sauce
2 cans (15 to 16 ounces each) great northern beans, rinsed and drained
3 T. lime juice
2 T. chopped fresh cilantro - I use a lot more cilantro

1. Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2- to 6-quart slow cooker. Add chicken.

2. Cover and cook on low heat setting 4 to 5 hours or until chicken is tender.

3. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.

1 serving: Calories 265, Fat 5g, Fiber 8g, Protein 24g.
post #66 of 105
I make a very naughty crock pot mud cake, the chocolate bubbles up and pops like a prehistoric mud pit and the kids love it with whipped cream or ice cream or just powdered sugar.

I also do a pork with green chilies recipes that is to die for, except I don't make it ofen as it calls for an expensive pork loin and six cans of chopped green chilies ($ouch$)
anybody know of a more frugal green chili option? Fresh poblano?
post #67 of 105
I think I need to make chili tomorrow! I got a buy one get one of ground turkey today. I've got tons of dried beans, tomato sauce, onions, etc
post #68 of 105
Oh that reminds me. I just made a delicious and very healthy turkey chili recipe. I added garbanzos and used half turkey sausage and it was the best ever!

http://allrecipes.com/Recipe/Terrifi...li/Detail.aspx

Also, we buy those lean pork tenderloins when they go on sale, then I cook them in the crock pot all day on low.... make some BBQ sauce and shred the pork with a fork and mix in the sauce toward the end. Tastes as good as or better then southern pulled pork bbq and has much less fat!
post #69 of 105
Quote:
Originally Posted by redhotmama View Post
I make a very naughty crock pot mud cake, the chocolate bubbles up and pops like a prehistoric mud pit and the kids love it with whipped cream or ice cream or just powdered sugar.
And where might the recipe for this be? : Please? :
post #70 of 105
Quote:
Originally Posted by sophiekat View Post
gladly!

pork roast
1 can cranberry sauce (either the jellied or whole bean)
1/2 c. cranberry juice
4 tbsp. dry mustard
a couple of bay leaves
1 tsp. ground cloves

combine and cook on low until pork is done. if you'd like, you can then reduce some of the sauce with a couple tbsp. flour or cornstarch to make a gravy for it.
fabulous with roasted sweet potatoes!
I made this tonight. DELISH! Thank you kindly. I used pomagrante juice instead and the last of the cranberry sauce I made for TG. Yum. My family thanks you too!
post #71 of 105
"4 tbsp. dry mustard"

Is this mustard powder as opposed to a mustard spread (eg. Dijon)?
post #72 of 105
Quote:
Originally Posted by kijip View Post
And where might the recipe for this be? : Please? :
My pleasure:

Crock-pot Chocolate Cake
1C flour Spray pot with pam and turn on High. In a pan,
2 tsp. baking pwd. melt together, butter, chocolate, add 2/3 c sugar,
6 T butter 3 T cocoa, vanilla, salt, milk and yolk. Add
2 oz. semi-sweet choc. flour, and baking powder, stir till mixed. Pour
2/3 + 1/3 C sugar batter in crock-pot. Whisk together remaining
3 T +1/3 C cocoa sugars, cocoa and hot water and pour over batter.
1 T vanilla Cover and cook 1 1/4 -2 1/4 hours (?) or until
1/4 tsp. salt edges begin to pull away from sides. Carefully
1/3 C milk remove lid to avoid steam spilling onto cake. Let
1 egg yolk cool 25 min. and serve with ice cream or whipped
1/3 C brown sugar cream. Enjoy!
1 1/2 C HOT water
post #73 of 105
Here's a link to an extensive list (30 pages) of crockpot recipes from the Nutrition and Good Eating forum: http://www.mothering.com/discussions...ockpot+recipes
post #74 of 105
Anything I can just pour salsa on, like chicken and salsa, or black beans and salsa (makes black bean soup). Easy easy easy!
post #75 of 105
Split pea soup. It's the only way I can cook it. If I do it on the stove I boil it over the top... every single time.
post #76 of 105
Quote:
Originally Posted by Ellp View Post
"4 tbsp. dry mustard"

Is this mustard powder as opposed to a mustard spread (eg. Dijon)?
yep

i'm glad you liked it!
post #77 of 105
after writing out the recipe (which looks funny in the post, sorry about that)
I was inspired to make the mud cake for dessert today. Yum
Ginger garlic chicken over sticky rice tomorrow
post #78 of 105
Quote:
Originally Posted by cody'smomma View Post
Well, it usually tends to be some combo of meat/veggies/tomato stuff/broth but frankly I am past the point of being sick of that. Does anyone have ideas for something with meat/veggies but does NOT have a stew flavor?
peanut chicken rissotto. I mix rice, chicken cubes, chicken broth and peanut butter
post #79 of 105
Another "Italian Chicken" recipe.

Put chicken breasts (6?) in the crockpot, doesn't matter if they are thawed or frozen. Pour Italian dressing over them and cook on high all day.

Drain off the dressing and shred chicken. Add 8 oz cream cheese, a can or two of cream of chicken soup, 1 cup chicken broth, 1 tsp each of basil and thyme, and salt and pepper to taste.

Serve over rice or noodles.

(No, it's not low fat, but it's delicious!)
post #80 of 105
how long do you cook pea soup in a crock pot? I do it on the stove but since I've been working the crockpot is my best friend, lol
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