What a great idea to C&P them & then print them out. It can be our own personal mdc crockpot recipe book!
I've also found that many crock pot recipes translate well into a pressure cooker. I find that sometimes I can't get it together soon enough in the morning to do the crock, but I can pop it all in the pc in the afternoon & still have a pretty effortless one-pot meal in less than an hour.
crockpot southwestern chicken
rosemary chicken w dumplings
jayne's italian dips
black bean chili
2 Cups soy sauce
1/4 cup white sugar
1/4 cup sesame oil
3 tablespoons vegetable oil
8-10 cloves of fresh garlic, crushed
6 large green onions, chopped roughly
1 big tbsp mustard powder (less, if you get the good stuff)
4 pounds Korean-style short ribs (any ribs will do, if they're individual)
Toasted sesame seeds
Combine the soy sauce, sugar, sesame oil and other oil in a large mixing bowl. Add garlic and green onion and stir together. Put short ribs into large sealable freezer bag (you may need two). Pour marinade into bag and turn bag over several times to ensure all meat pieces are covered. Refrigerate for at least four hours, but preferably overnight. Turn bag at least once in the middle of the marinating process.
Crock pot on low for ~8 hours. Devour in a frenzy of sticky endorphin-releasing goodness.
1 pork shoulder
1 bottle HICKORY liquid smoke
put in crockpot and cook on low for 10 hours. when done, drain off some of liquid and shred meat with forks. serve with rice.
Ages ago I was looking at some on a recipe site but they got such extremely mixed reviews I had no idea what to try. I guess the challenge is for it to be moist after cooking. I have some health issues so I just want to keep the ingredients very simple.
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I just love the idea of putting everything in the crockpot in the morning and not worrying about dinner for the day! It is such a nice feeling to know it is taken care of and then to smell it cooking all day is even better!!
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.
Does anyone know of a recipe for delicious but very basic whole chicken cooked in the crockpot?
Serve with whole wheat pasta & freshly grated asiago cheese.
|Erin, do you add any liquid? Stock or anything? Heehee, I'm Erin too.|
|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
Mozarella or Provolone cheese
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
I made the chicken medoori the other night and it was great. my kids had seconds, they NEVER have seconds!!
tonite I'm doing the minstrone soup. I love minestrone, so i'm sure it will be a hit.
I'm subbing right now.
I wish we could create files on here or something so we could have all these great recipes in one neat and concise spot. that would be awesome!
1 lb ground beef
1/2-1C chopped onion
1/2 C chopped green or yellow or red pepper
1 can pinto beans, rinsed & drained
1 can black beans, rinsed & drained
1 can petite diced tomatoes w/green chiles
1/3 C water
1 t chili powder
1/2 t cumin
1/2 t salt
1/4 t pepper
1 C shredded cheddar
1 C shredded Colby-Jack
In a skillet, cook beef, onion, and pepper until beef is browned; drain off fat & return to skillet. Add the beans, tomatoes, water, and spices; bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Combine cheeses. In a 5-qt crockpot, layer in this order: beef mixture, tortilla, cheese - repeat until you have used everything, ending with a layer of cheese. Cook on low for 4-5 hours - longer is OK, but you'll lose the bottomost layer b/c it will overcook and the beans will get hard.
After cooking, I invert the crockpot onto a shallow serving dish, separate the whole thing into two layers (4 tortillas each layer) and cut into 12 wedges.
This recipe can be modified in so many ways, to suit your taste - my SIL makes this all the time, but her kids don't like the black beans so she uses black olives instead. You can make it spicier, use different kinds of beans (last time I used chili beans in sauce in place of the pintos), use ground turkey in place of the beef, whatever. The prep work is a pain, but so worth the effort - you can do it the night before and just stick the prepared beef mixture into the fridge.
this is my fav recipe from that book so far. We make it A LOT
2.5lb turkey breast (skin removed)
4 cloves garlic
1/2 cup chick stock
med onion chopped
med potatoe chopped
jar green salsa (mild) 16oz
Add in everything cover and cook on low 8-10hrs
serve on warm tortillas.
This one is from Leanne Ely's book, "Saving Dinner" (from the Flylady site). Her recipes are great and don't contain many packaged ingredients.
In the bottom of your crockpot, place a bag of baby carrots, topped by two sliced onions.
Place chicken pieces on top, she suggests breasts (6 skinless) but I used thighs cuz that's what I had on hand! Sprinkle with salt and fresh ground pepper, and some crushed rosemary (or other favorite herbs, I used thyme and parsley). Pour 1 can of chicken broth and 2 cups of cider over the top.
Cook on low for 8 hours or til done.
Remove broth from crockpot and heat on stove in saucepan til simmering. Make a gravy by mixing 1 T flour with 1/4 cup cold water and add to broth. Simmer and stir til thickened. Pour over chicken and serve with rice.
P.S. I plan to serve with homemade biscuits and I'm going to add peas at the last min. for color and more veggies. I imagine you could add just about any veggie you wanted...
Also, I had no cider today so I added extra broth and a dash of apple juice. It smells divine...
Okay, no one mentioned this one, but it's super easy and with fewer additives than the ones from the store:
1 whole chicken
Olive oil (either normal or sprayed)
Lawry's Seasoning salt (apparently, this is what makes it taste like the one from the store... I've used other seasoning blends (no salt) successfully)
Clean chicken inside and out. Spray or rub outside of chicken with olive oil. Sprinkle all over with Lawry’s. Spray or coat inside of crock with oil. Do not put any water in the crock.
Roll 3 or 4 wads of aluminum foil into 2"-3" balls and put them in the bottom of the crock. The chicken is going to lie on these. Put chicken breast side down in crock on top of aluminum balls. Cook on High (will not come out the same on Low), 4-6 hours. (A 2 1/2 lb chicken takes 4 hours in my cool cp)
You have to use the aluminum to get the roasted taste instead of stewed.
NOTE: Wrap small potatoes in foil and place them in the bottom of the crockpot to make the foil balls; then you have both chicken and potatoes cooked to perfection!
Hope you enjoy, we do --> except my DH and I don't like dark meat much by itself, so I mix it into enchiladas the next day.
This idea is SUCH a good one! I tried it last week. Only I couldn't find this actual post in this thread so I just kind of made it up. I rubbed garlic and rosemary on the chicken adn warpped potatos in foil instead of just using wads of foil. The potatos were flavored with chicken juices and the chicken was SO moist. Yum!
It's summer here down under and I got a slow cooker for Christmas so I'm definitely going to be digging through this thread some more.
Can you cook brown rice in a crock pot? My favorite way of cooking brown rice is an oven method I learned from America's Test Kitchen but I'm wondering if there is a way to make it work in a crock pot?
Sweet Potato Barley Risotto in the Crock Pot
1/2 tablespoon olive oil
2-2 1/2 onions
1 teaspoon minced garlic (I put about a tablespoon in)
1/2 teaspoon dried rosemary
1 1/2 cups pearl barley
3 cups vegetable stock (I used chicken because it's what I had)
2 sweet potatoes
(I also tossed in some extra salt and pepper, some red pepper flakes, and a few random seasonings like oregano so it wouldn't be too bland)
Chop your onions finely.
Peel the sweet potato and chop into small pieces. Place in crock pot.
Heat a large skillet over medium heat with the oil in it. When the oil gets hot add the onions and cook until softened, stirring frequently.
Then add the garlic and rosemary and stir for about a minute.
Stir in the barley and stir until the barley is combined well. Add this mixture to the crock pot.
Pour the stock over all and stir. (I added the additional spices at this point).
Cook on low for 8 hours until the barley and sweet potato are cooked through. If possible open the crockpot about halfway through and stir well.
First and foremost, Mama to Owen (7/21/04), Annaliese (7/29/09), and somebody new (due Feb 2012), and wife to Andrew (9/12/98). Also passionate about and loving the work I do in Organizational Development.
Thanks--I think I know what I need to do. Calculate how long beans need to be cooked the usual way, then translate that into crockpot cooking time, and use that for recipes where I can find another base besides canned tomatoes. (Which was getting repetitive anyway.)
I used to do this with no trouble when I lived in a small town in CA. Here when I try it there's gross foam and the beans taste dreadful. I think in CA the beans were a more recent crop or somehow of far higher quality.
I would love to hear about your crockpots! I'll start. Feel free to add on.
Brand: Rival 6 Quart Smart-Pot™ Slow Cooker
Size: 6 Quart
Like: timer and keep warm setting; large size
Dislike: the outside of the crock gets hot to the touch so I put it on a glass trivet; every recipe I have tried cooks way too fast- this crock is too hot it seems, even on low.
Buy again?: probably not if there was something similar but didn't cook as hot
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