Friday, January 2, 2009

Crock Pot Recipes


The Washington Post article has inspired us all to get our crock pots out and try some new recipes. Please post your crock pot recipes here in the comment section.

36 comments:

MonicaW42 said...

Moist Meatloaf In the Crockpot

2 Eggs
3/4 Cup Milk
2/3 Cup Seasoned Bread Crumbs
2 TSP Dried Minced Onion or Garlic
1 TSP Salt
1/2 Teaspoon Marjoram
1-1/2 Ground Turkey
1/4 Cup Ketchup
2 TBSP Brown Sugar
1/2 TSP Worcestershire

In a large bowl, combine the first 6 ingredients. Crumble the beef over the mixture and mix well. Shape into a round loaf; place in the crockpot. Cover and cook on low for about 6 hours. In a small mixing bowl, combine the ketchup, brown sugar, and worcestershire sauce. Gently pour it over the meat loaf. Cook for about 15 minutes or until heated through. Let stand for about 15 - 20 minutes before cutting.

Whatever you do: Don't, Don't try any Duggar crockpot recipes!!!!!!! They came out like poo....

themrs said...

my very favorite first :)
crockpot chicken and noodles

put 1lb or so of boneless, skinless chicken breast in the crockpot. (can still be frozen) with about 8 cups of water, garlic, a cube or two of bouillion and baby carrots.

cook 6-8 hrs on low
pour entire thing into a large pot with a lid. shred chicken with a fork!
heat to boiling.
add egg noodles ( i like wide ones) and you can also throw in celery and mushrooms if you like. throw in a few more bouillion cubes. boil according to noodle packaging. you shouldn't need to add any water, the amount you cooked the chicken in should be exactly right and cook off. when finished, mix in a stick of butter!

scarfoot said...

Tuscan Turkey Slow Cooker Pasta

1 pound Turkey breast, boneless, cut into 1-inch pieces
16 oz Canned kidney beans, rinsed and drained
15 oz Canned tomato sauce
29 oz Canned stewed tomatoes, Italian-style
4 oz Mushroom(s), canned, drained and sliced
1 Medium green pepper(s), chopped
1 Small onion(s), chopped
2 Medium stalk celery, chopped
3 Medium garlic clove(s), chopped
1 cup Water
1 tbsp Italian seasoning
6 oz Uncooked spaghetti, broken in half (I use whole wheat, because I love whole wheat pasta)

Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low for 4 hours or until vegetables are tender.

Turn setting to high, stir in spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more. Yields about 1 1/2 cups per serving.

(This is actually a Weight Watchers recipe, so it's healthy and VERY delicious. You will love it.)

michelle said...

Corneseca-Mexican

This can be cooked in a Crockpot.

Boil a chuck roast til it falls apart. Shred with a fork. Just cover meat with broth.

Add:
1qt. tomatoes
2 cans chopped green chilies
2 cans taco sauce 8 oz.
1/2 tsp. cumin or taste
1/2 tsp. chili powder or taste

Simmer til thick. add corn starch to thicken if needed.
Heat flour tortillas til warm.
Serve with fresh chopped onions (optional) and cheese.

I hope you will enjoy ( :

SamanthaNC said...

they accidently printed it under my real name instead of my handle so if you don't like me please don't google me and come find me. i'm poor so there's nothing here to steal :)

I almost spit my drink out! TMI? That was HYSTERICAL- thanks for the laugh!

Linda said...

My sister made lasagne in the crock pot just last week. She received a new one for Christmas and it is kind of oval shaped. She says it is kind of like the "mercedes benz" of crock pots. Her old one was about 30 years old and a wedding present.

She used the "no cook" lasagne noodles and just a bit extra sauce. She layered the sauce, cheese mixture, noodles, etc. like you would normally and just put it on low for about 5 hours.

She said it was fabulous.

We were thinking that you could probably substitute "bow ties" for the lasagne noodles if you had a small or circular crock pot.

indianprincess said...

Thanks for all the recipes. I have a crock pot but never use the thing. I got it for my wedding present from the hubby because I thought now I'm married I should have one. That was 6 years ago. I think I used the inside bowl as a chip holder once when I didn't have a good bowl to use. :) I think I may pull it out and try some of these suggestions. I'm sorry I don't have any recipes to share.

themrs said...

i removed the link to the recipe for tortilla soup since it contains my name (thank you for pointing that out samanthanc:) since i spent alot of time recently removing personal info! so here is the recipe!

Put 1-2 lbs of boneless, skinless chicken breast in the crockpot (can still be frozen) with one jar of salsa and six cups of chicken broth. Let cook on low for about 6-8hrs, then shred chicken with a fork.

Preheat oven to 325.

Cut tortillas into strips and bake for about 10 mins until browned and crispy.

Sprinkle over soup with shredded cheddar cheese!

themrs said...

oooh i just thought of another good one, then i have to go to bed!

crockpot tilapia

mix together 1/2 cup mayo with 1/2 cup parmesan cheese. add a bit of garlic and some pepper. rub onto tilapia fillets and wrap each one in individual foil. cook on low for about 4 hours. delicious!

also- sometimes i put a little water in the bottom of the crockpot and throw some baby carrots in. they cook underneath the foil packets then i already have a veggie. i make some rolls or biscuits and dinner is ready!

Daisy said...

I love my crockpot and use it all the time. I got a new programable one for Christmas. I got the box out this morning and my husband insisted on setting it up, except he dropped it and broke the bowl. He was so upset he ran to the store and bought me another.

I don't usually use recipes. I put the veges on the bottom and the meat on top with a can of mushroop soup, some water, onion soup mix if the meat is a roast, pepper and thyme or rosemary.

Rufus said...

Okay, this is just unbelievable. You can make fish in a crockpot? And lasagne? Holy! I am officially trying all of the recipes you all have posted. Whoo Hoo! New and easy dinners, Yay!

Saint said...

Thanks for planning my menu this week!

merryway said...

I love all the recipes so far and am going to try the meatloaf next week. Besides an occasional stew, mine is used to cook chicken and broth for dumplins. They're the Bisquick kind and I put the link for measurements below.

Chicken n Dumplins

I use chicken breasts because we like white meat, you have to have the skin on to make a good broth.

Cook the chicken in the crockpot til it's falling off the bone. Drain the broth into a pot and your dumplins are going to fill about ¾ of the pot. You can add water and a carton of chicken broth to bring the level up a little over halfway. Save a little broth to pour over the chicken to help keep it moist.
Take bisquick and add milk until it looks like soft biscuit dough. Bring your broth to a high boil and spoon them until you're about 1/3 away from the top of the pot. You can give it a quick stir for a thicker broth/gravy, but if you stir it too much the dumplins will break up and cook into the broth. You can turn the heat down after a little bit. Let you dumplins cook through, stirring easy so it doesn't burn or boil over. They cook in about 10 minutes. They are better after they set a little while. I debone the breasts and pour the broth I saved over the meat. For those who like to make their own broth, I sometimes throw all the skin and bones back into the pot with enough water to cover and let it cook a few hours and strain the broth. You can freeze it in a tupperware container.

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=35314&Source=SearchResultPage&terms=dumplings

FIONA said...

Thanks everyone!

Beatrice said...

This blog has a lot of recipes. This woman used her crockpot everyday last year!

http://crockpot365.blogspot.com/

CincyMom said...

Chicken a 'la King

2 pounds bone-in chicken (boil on stove for 40 minutes, shred chicken and put in crock pot) OR 1.5 lbs boneless cubes

1 can chicken stock (or if you boiled the chicken, reserve 1 cup of the broth for the crock pot)

1 cup of milk (any percent)

1 can of cream of mushroom or celery soup

1/2 stick of butter (who doesn't love Paula Dean or Kelly Ripa's imitation of her!)

Salt/pepper

Biscuits (I just use the refrigerator-kind)

1 small can of peas

1 chicken bouillon cube
____________________

Boil bone-in chicken and shred before placing in crock pot OR place 1.5 pounds uncooked cubed chicken breat in crock pot

Pour in crockpot the milk, soup, chicken stock, bouillon cube, butter, salt/pepper. Cook on low 4 hours.

Add peas (or carrots or both) about 30 minutes before serving.

Bake biscuits and serve the chicken yumminess over the biscuits.

CincyMom said...

Wow! I can't wait to try the fish one. They all look yummy. Question--if you don't put carrots under the foil, do you just place the foil packets of tilapia in? No water.

Nina Bell said...

Thanks Beatrice

That is a pretty nice site. I will have to look through that when I have more time.

themrs said...

no water needed if you don't do the carrots!

Daisy said...

Crockpot Lemon Chicken

1 can cream of mushroom soup
1 can milk
1 teaspoon paprika
1 teaspoon tarragon
6 Tablespoons lemon juice
Pepper to taste

Mix together above ingredients.

Put 4lbs cut up chicken in the crockpot. Pour soup mixture over top. Cook on low for 6-8 hours on low.

I got this recipe from a friend and made it tonight. It made a great sauce. I served it with rice.

Paula said...

Italian Pot Roast

4 medium potatoes,cut into quarters
2 cupsbaby carrots
1 stalk celery, cut into 1 in. pieces
1 medium size can diced tomatoes
21/2 lbs. of beef bottom round roast
1/2 tsp. of ground black pepper
1 can of tomato soup
1/2 cup of water
1 tbsp. of garlic
1 tsp. basil
1 tsp. oregano
1 tsp. parsley
1 tsp. vinegar
Place potatoes, carrots, celery, and tomato in slow cooker. Season roast with pepper and place on top.

Mix soup, water, pepper, garlic, basil, oregano, parsley, and vinear. Pour over all.

Cover and cook on low 10 to 12 hours or until done.

Thank you for the great site and the great recipes. One good thing about the slow cooker if you make a mistake and use too much liquid you can always call it soup!

marci said...

Okay. Help me with this crock pot quandry....

I've not really experienced many dishes cooked with a crock pot and have never owned one myself.

One nagging suspicion I've had is that things might taste blander or "boiled" since the meat in these recipes isn't browned first.

Does anyone else find that to be true? Mind it?

Daisy,

I even looked at the new progammable Crock Pot at Target recently (the one that also has the hole in the lid for the meat thermometer) and pondered buying one. ;) I just can't get past the "boiled meat" impression from all these recipes.

Help me out, ladies!

Nina Bell said...

Thanks Paula and welcome. Your recipe is one that I have tried before and it is very good.

Marci,

I use my crock pot from time to time and have never had that problem. Ususally the meat is very moist and flavorful.

marci said...

Thanks, Nina.

I can imagine a slow cooker does wonders for making meat tender.

My question is more about the flavor that browning the meat and the flavor that adds to sauces being lost if it's not browned before adding it to the Crock Pot.

For example, I just made Swedish meatballs for dinner....if I hadn't browned the meatballs before adding the sauce to the pan to simmer they would just be grey hamburger, not to mention fall apart during cooking.

Chefs are always "deglazing" the brown bits off the bottom of the saucepan after they brown the meat, which adds to the richness of the sauce's flavor. Or they brown in a pan that can then go straight in the oven to finish the cooking process.

I'm saying, I'd probably brown most things before adding them to the Crock Pot...which, of course, eliminates the "one pot" joy of a Crock Pot meal. Maybe I'd be better off with a Le Crueset that can go from stovetop to oven.

Maybe the deglazing thing isn't as common as I thought, but it's always how I've done it...I'm mostly a sauteeing-recipe chef, as you can tell.

All the recipes sound yummy though!

themrs said...

marci, there are some things i brown before putting in. pot roast, pork roast and hamburger. it actually seals in the juices and makes it delicious. with chicken recipes, i don't usually even thaw it!

marci said...

Thanks, mrs!

That's what I'd probably do as well...even if I had to dirty two pots!

Rufus said...

Marci and themrs,

As I stated in another thread, I've only ever made roasts w/veggies in my crockpot, but I do make it all the time. I've never pre-browned the meat and I've never had the "boiled meat" taste you're worried about. I put the roast in, throw in whatever veggies I feel like, a small can of beef broth and a packet of onion soup. I must say that the meat comes out waaaaay more tender than doing an oven roast. I always thought (and I could be totally wrong) that it was the steam that was created by the liquids that was doing a lot of the cooking (thus, you're not supposed to open the lid while cooking). To me, steaming anything always gives fantastic flavor. But again, what the hell do I really know? I have one recipe, lol.

Saint said...

Thanks, Themrs, the tortilla soup was delicious, except I baked the tortilla strips at 425 instead of 325 and they were a little too dark...but no one complained, and the pot is gone.

Daisy said...

Marci,

That's the crockpot I got. It works great.

ani said...

If there is any left over pot roast you can make flautas.

Shred the meat, add a can of salsa, some cumino, garlic and a squirt of lime. let simmer in the crock pot, then roll in a corn tortilla and fry. Yummy goodness.

AAP said...

Marci -

Some of the things I cook in the crock pot come out bland - it's like the 5 hour cooking time boils away all of the flavor. Some people have told me just to add the liquid, meat and veggies and save the seasonings for the last 30 minutes, but I haven't tried that yet.

Every time I try to cook a recipe with rice, I burn the rice so I've given up on those dishes.

One thing I've made that I like is shredded beef sandwiches, but I always marnaide the beef the night before, so it is still pretty flavorful.

Guinevere said...

I don't use my crockpot nearly enough, though I have made stock a couple of times recently in it. I do think it sometimes works better to brown meat first.

Chile verde works well in a crockpot, but I brown the pork in olive oil (after dredging it in flour) first. Then I dump it in the crockpot with two jars of Trader Joe's salsa verde, some water and a few cloves of minced garlic. The meat comes out incredibly tender. I think my only issue is needing to adjust the water; the last time I made it the sauce was a bit too thin. It boils down a lot more on the stovetop, and I need to remember that and not use quite as much water when I make it in the crockpot.

I serve the chile verde over cooked white rice, with sour cream and some corn tortillas as accompaniments. It's delicious.

Saint said...

Here's a crockpot question: One of my children came in, smelled the bean soup in the crockpot, took the lid off to inhale the smell, then left without putting the lid back on.

How should I punish him?

Theresa said...

Monica-

Tried your mealoaf recipe and my guy, who hates turkey (ground or otherwise), loved it!

thanks!!!

Saint--next time your kid does that, simply yell "No Soup for you!"

Saint said...

Saint--next time your kid does that, simply yell "No Soup for you!"

Lol, Theresa, he is a HUGE Seinfeld fan!

Saint said...

Monica42,
That's good meatloaf, thanks!