post your fave crockpot recipe! - Page 9 - Mothering Forums

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#241 of 700 Old 06-01-2006, 09:10 AM
 
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Originally Posted by VikingKvinna
Jessica, I would omit the soup substitute and just make a cheese sauce (again with a bechamel, and then add the cheeses you like), combine with potatoes and onions and cook until it's all tender and creamy. I *thought* I had posted my crockpot scalloped potato recipe on this thread, so do check for it. but that is the gist of it. HTH.
You did have something about using mustard but I don't think you had any actual recipe and since I have never cooked anything like this in the crockpot I was looking for more. I didn't get a chance to do any cooking at all yesterday but my mom is coming to play with the boys today so I'll just experiment and let everyone know how they come out tomorrow. (Did you catch the gist of that with all of my yesterdays, todays, and tomorrows? ) Thanks!

ETA: Ok, this is in the crockpot now and it smells heavenly! If it tastes as good as it smells I'll type out the recipe.

Jessica, wife of Marc and Momma to Nikolai (10) and Nathaniel (9) and Olivia (3).
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#242 of 700 Old 06-01-2006, 12:34 PM
 
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Ladies (and gents) tuna noodle cassarole. ALL from scratch. Stat!

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#243 of 700 Old 06-01-2006, 01:45 PM
 
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subscribing..YUM!

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#244 of 700 Old 06-01-2006, 02:32 PM
 
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I think I am gonna cook from this thread for the rest of summer.
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#245 of 700 Old 06-01-2006, 03:41 PM
 
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Originally Posted by *Jessica*
Does canned cream soup freeze well?
Yes, the soups or the homemade versions all freeze beautifully.

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#246 of 700 Old 06-01-2006, 08:12 PM
 
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Chinese New Year Crock-Pot Beef
Serves 4

1 pd boneless beef top round, cubed
1 tbs coconut oil
4 cloves garlic, pressed
sea salt and pepper
2 cups beef broth
2 medium zucchini, cut lengthwise in half, sliced crosswise 3/4" thick
1 large red bell pepper, cut into 1" pieces
2 tsp ground ginger

Heat coconut oil over medium-high heat. Stir-fry beef 2 minutes until outside is no longer pink, and remove. Stir-fry garlic for one minute and remove. Salt and pepper garlic and beef. Combine bell pepper, broth and ginger in pan and deglaze the pan. Bring to a boil and reduce heat and cook for one minute. Add all to the crockpot and stir in the zucchini. Cook on 7 hours on low. The last hour leave the lid off to thicken the sauce.

Serve with steamed broccoli, cauliflower, a salad, and brown rice. Altern ately, you can put the broccoli in the crockpot when you turn to high and take off the lid.

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#247 of 700 Old 06-01-2006, 08:13 PM
 
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Spaghetti Sauce

2 lbs. ground beef
1 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, crushed
1 c. chopped mushrooms (optional)
2 (28 oz.) cans tomatoes
1 (6 oz.) can tomato paste
2 tsp. salt
3 tsp. oregano
1/2 tsp. rosemary
1/4 tsp. thyme

Heat skillet and brown beef, discarding fat. Combine all ingredients in crockpot, stirring well. Cook on low 10-12 hours, on high 5-6 hours.
Yield: 2 quarts sauce.

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#248 of 700 Old 06-01-2006, 08:14 PM
 
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Crockpot Beef Fajitas

1 1/2 pounds beef flank steak
1 cup chopped onion
1 green bell pepper, cut into 1/2-inch pieces
1 jalapeno pepper, chopped
1 tablespoon cilantro
2 cloves garlic, minced or 1/4 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 can (8 ounces) chopped tomatoes
Toppings: sour cream, guacamole, shredded cheddar cheese, salsa

Cut flank steak into 6 portions. In any size Crock-Pot combine meat, onion, green bell pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander, and salt. Add tomatoes. Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours. Remove meat from Crock-Pot and shred. Return meat to Crock-Pot and stir.
To serve fajitas without tortillas, spoon meat mixture into a bowl, stir in sour cream if desired, and top with above mentioned toppings if desired.

Serves 12.

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#249 of 700 Old 06-01-2006, 08:14 PM
 
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Crockpot White Chicken Chili

1 pound navy beans, soaked
2 pounds boneless skinless chicken breast halves, cubed
2 tbs coconut oil
1 medium onion, chopped
3 cloves minced garlic
8 ounces chopped green chiles
2 teaspoons ground cumin
1 teaspoon oregano
1 1/2 teaspoons cayenne pepper
1/2 teaspoon sea salt
3 cups chicken stock

Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Discard water. Brown chicken in coconut oil. Put all ingredients in crock-pot. Stir to mix thoroughly. Cover. Cook on low 10-12 hours or high 5-6 hours.

Serves 6-8

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#250 of 700 Old 06-01-2006, 08:16 PM
 
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Thai Chicken Stew

1 1/ 2 lbs chicken, cut into chuncks
2 cups julianne red peppers
1 cup thin sliced onions
4 cloves garlic minced
1/ 4 cup teriyaki sauce (NT p147)
1/ 4 cup (4 Tbsp) creamy peanut butter (NT p516)
2 Tbsp. rice vinegar
2 cups diced green onions
Prepared rice (NT p466)

1. Place chicken, red peppers and onions in a 1 gallon ziplock bag.
2. In a separate bowl, mix together peanut butter, teriyaki sauce, rice vinegar and garlic. Pour into ziplock, seal and freeze.
3. To cook, thaw completely and pour into crockpot. Cook on low for 6 hours.
4. Stir well before serving. Serve over rice and top with green onions.

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#251 of 700 Old 06-02-2006, 12:17 AM
 
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Braised Lamb Shanks
Serves 4-8 (depending if you are big meat-eaters)

4 lamb shanks
3-4 cloves crushed garlic
1 tsp thyme
2 bay leaves
1 tbsp molasses
1 onion, sliced or diced
3-5 carrots chunked
1 fresh diced tomato or 1/2 cup stewed tomatoes
1/4 cup cider or red wine vinegar
1/4 cup broth of choice
dash or two of 5-spice powder or all-spice (optional)
sea salt and pepper to taste

Add all ingredients to crockpot in order listed. Cook on low 8 hours or longer until you are ready to serve. Serve with brown rice or mashed potatoes.

It will create a good amount of liquid and the broth will gelatinize.
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#252 of 700 Old 06-02-2006, 12:41 AM
 
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I made the split pea soup from this thread a couple of nights ago, and boy was I glad. I came down with a bad cold yesterday and a 103-degree fever. : After the fever broke the first thing I wanted was split pea soup. It was really good.

I didn't have all the ingredients so I improvised a bit and combined some recipes. Here's what I used:

16 oz split peas, rinsed
3 slices pork bacon, 3 slices turkey bacon, diced (usually calls for 1 meaty hambone, 2 ham hocks or 2 cups diced ham)
3 carrots - coined
1 chopped onion
1 potato, cubed
2 ribs of celery chopped
2 cloves pressed garlic
6 c. water
1 bay leaf
1 tsp marjoram
1 tbsp sea salt
1/2 tsp black pepper

Put all ingredients into crockpot. Cook on low 8 to 10 hours. If very watery, cook with lid slightly off for an hour. If very thick, thin with water or milk.

Mine came out watery when I checked it and I took the lid off. Since I was very ill by then, I fell asleep and didn't check it for 3 hours.
It was *very* thick by then. I turned it off, covered, put away and went back to sleep. Later, I thinned mine with some kefir. I really liked it that way! DH liked it semi-solid just the way it turned out.
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#253 of 700 Old 06-02-2006, 11:42 AM
 
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I made the split pea soup vegetarian awhile back and it tasted pretty good (just needed a lot of s&p). If you put in bacon instead do you cook it before hand or just put it in raw?

Sarah knit.gif married to Micah, mama to dd1 (9), dd2 (7) and ds (2). We love to homeschool.gif h20homebirth.gif goorganic.jpgchicken3.gif
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#254 of 700 Old 06-02-2006, 11:49 AM
 
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I put it in raw.

Jam 7, Peanut Butter 5, and Bread 2.

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#255 of 700 Old 06-02-2006, 12:06 PM
 
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Thanks!

I also wanted to add that I cooked a whole 5.5 pd chicken in the crockpot and it was incredible. My dh loved it. All I did was rinse it remove the goodie bag stick it in with some S&P and some poulty season and a tablespoon of water (will use less next time or none at all the juices are enough) and cooked it on high for 6 to 8 hours. It was so tender when it was finished that it fell in half trying to take it out!

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#256 of 700 Old 06-03-2006, 11:22 PM
 
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This is so exciting! I just got a crockpot today because of this thread--an hour after reading it I had to rush out! I'd thought about them before, but the veg recipes & book recommendations were what I needed. Previously the recipes I'd seen were either meat or too heavy for me.

I'm a disaster at meal planning, so we end up eating out way too much. Bad for the pocketbook and for me seriously bad for my health. Somehow 5 PM or so is when I am the least interested in cooking! I really hope this works better. Soups and stews are my non-summer standbys (it isn't that hot here yet, and summer produce isn't out) so I think it'll fit in nicely.
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#257 of 700 Old 06-05-2006, 01:46 AM
 
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after seeing this thread i need to get out my crock pot, everything looks so yummy

mama to two amazing children son 10/27/07 and daughter 07/07/11

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#258 of 700 Old 06-05-2006, 02:45 PM
 
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I had a bunch of pork stew meat (one big chunk) so I improvised!

SW Pork Stew

1 lb. pork stew meat cut into chunks
2 TBS. flour
2 med. carrotts, sliced
1 green or red bell pepper, chopped
1 can diced tomatoes, drained (or keep liquid and reduce broth to 1 c.)
1 cup corn kernels
1 cup green beans, snapped in 1 inch pieces
2 c. broth

Toss meat and flour together in crock pot until thoroughly coated. Add all other ingredients and stir to mix. Cook on high 5-6 hrs or low 10-12. Season with salt and pepper to taste.

Sweet and Sour Pulled Pork

2 Tbs. balsamic vinegar
2 Tbs. soy sauce
2 Tbs. honey
1 tsp. dry mustard
1 lb. pork stew meat (uncut) or pork brisket

Mix first four ingredients in the crock pot until well-blended. Add meat. Cover and cook on high 4-5 hours. Remove meat and shred, then stir back into sauce. Serve on buns, bread, in wraps, over rice. . .

ex-Californian, making my way on the East Coast with DS (10), DS (6) and WAHDH. Former extended BF'er, co-sleeper, and baby-wearer. Remembering how to garden.

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#259 of 700 Old 06-12-2006, 06:21 PM
 
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beef daube provencal
Cooking Light, p. 127, Nov. 2004

ingredients

2 tsp. olive oil
12 garlic cloves
1 (2 lb.) boneless chuck roast, trimmed and cut into 2” cubes
1 ½ tsp. salt, divided
½ tsp. freshly ground pepper, divided
1 cup red wine
2 cups chopped carrot
1 ½ cups chopped onion
½ cup less-sodium beef broth (Herb-Ox)
1 Tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
dash of ground cloves
1 (14 ½ oz.) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles

directions

Cook on high for 5 hours.
Discard bay leaf. Serve over noodles. Yield 6 servings.

improvisation

Substitute 3 chopped potatoes for noodles. Add potatoes at same time as carrots.

Mama to 3 big boys
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#260 of 700 Old 06-13-2006, 03:58 AM
 
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more veggie recipes PLEASE?!?!??!?!?! Espically a tuna noodle cassorole WITHOUT canned soup.

Also, decadent desserts....

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#261 of 700 Old 06-13-2006, 08:39 AM
 
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Quote:
Originally Posted by jul511riv
Espically a tuna noodle cassorole WITHOUT canned soup.
Look at posts #230 and 239 (they're on page 8 of the thread). HTH.
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#262 of 700 Old 06-14-2006, 12:43 PM
 
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Subscribing. Thanks for the incentive to get this going in our house.

Shane - Homeschooling mom to three boys (12, 1-, 8) and living the open life with my husband.

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#263 of 700 Old 06-14-2006, 11:53 PM
 
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This thread really got me inspired to try my crockpot again, after failing with it years ago. Since then, I have tried all kinds of recipes with a good amount of success! The one problem I have is cooking chicken. I follow the recipes from the thread and also from other places, but I feel that at the end, even though the chicken looks moist, it feels (tastes?) somehow dry. I am always so disappointed, and my kids don’t eat it. I assume I am overcooking the chicken. Do you think that is it? If so, how do you suggest I go about modifying the recipes to aim for something moister?
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#264 of 700 Old 06-15-2006, 12:20 AM
 
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Quote:
Originally Posted by MamitadeTian
The one problem I have is cooking chicken. I follow the recipes from the thread and also from other places, but I feel that at the end, even though the chicken looks moist, it feels (tastes?) somehow dry.
Not sure if you are doing this already, but just a few suggestions:

- Use a whole chicken or pieces of chicken with the bone-in. If cooking just breast or boneless and skinless chicken, they tend to come out dry unless you do a lot of amending to the chicken.
- Get free-range chicken where possible, or kosher if you can't get free-range.
- Cook on low heat. I let my chicken cook all day on low (put in morning and eat in the evening).
- Try adding a bit of acidic liquid to the chicken, like 1/4 cup. Suggestions are lemon juice, cidar or wine vinegar, stewed tomatoes, etc. My favorite combination for braised/slowcooked chicken is lemon juice and olives.
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#265 of 700 Old 06-16-2006, 12:38 AM
 
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Thanks, Saratc, I have tried all you mentioned except the acidic liquid suggestion. Does that make the chicken tart?
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#266 of 700 Old 06-16-2006, 01:00 PM
 
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Quote:
Originally Posted by MamitadeTian
Thanks, Saratc, I have tried all you mentioned except the acidic liquid suggestion. Does that make the chicken tart?
It makes it very slightly sour, but not intrusive. The acid will help tenderize the chicken. Choose something you like that will also flavor the chicken and add complementary ingredients. I like lemon and green olives, but stewed tomatoes or tomato paste and herbs are good too. Cidar vinegar gives it a mild apple flavor in addition to the slight tartness.

If you are worried about the tartness, you can also find a marinade that you like and try premarinating the chicken and then draining the marinade before you cook.

Oh one more thing -- make sure you don't skim all the fat off after cooking or defat your chicken too much before cooking. The meat can taste dry if you get rid of all the fat.
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#267 of 700 Old 06-16-2006, 01:05 PM
 
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Quote:
Originally Posted by saratc
- Try adding a bit of acidic liquid to the chicken, like 1/4 cup. Suggestions are lemon juice, cidar or wine vinegar, stewed tomatoes, etc. My favorite combination for braised/slowcooked chicken is lemon juice and olives.
I had good results cooking chicken last week in the crockpot using balsamic vinegar, cut up fresh tomatoes, and a couple cups of water. I probably used 1/4 to 1/3 cup balsamic vinegar, and 4 chicken breasts.

The results were very tender and flavorful. I served it with rice.
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#268 of 700 Old 06-22-2006, 02:58 AM
 
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thalia loves Jesus and DH wordyeight and DD#1 : 8/2007 and DD#2 9/2010
and remembering: little turtle 5/23/2006 and poppyseed 7/15/2009
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#269 of 700 Old 06-22-2006, 07:16 AM
 
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what about fish. How does that cook up in the crock pot?

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#270 of 700 Old 06-22-2006, 09:37 AM
 
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I also have the dry chicken problem, which I find very aggravating. Ialways cook on low, and it comes out dry.

Last night, we tried this recipe, and the chicken came out moist. I was thrilled!

Crockpot Vinegarette Chicken

4 Chicken breasts
1/2 cup coconut oil, melted
1/4 cup white vinegar
2 tbs fresh lemon juice
4 tsp dijon mustard
1 tsp sweetener, optional
1 tsp crushed garlic
1 tsp dried basil
salt and pepper
1 tsp dried oregano
1/4 cup water
2 cups white sauce (cream of mushroom soup replacement)
4 ounces cream cheese, optional
2 cups fresh vegetables
2 leaves fresh basil and oregano, minced, optional

Place chicken in the bottom of the crockpot. Combine the next 10 ingedients and pour over the chicken. Cook 5 hours on low. Remove chicken from crockpot, shred, and set aside. Stir white sauce, cream cheese fresh herbs and fresh vegetables into slow cooker. Return meat to slowcooker. Cook an additional 1 hour on low.

Serve over rice.

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