Crock pot!

[Bob Ross]

So DW and I got this fancy-shmancy slow cooker / crock pot as a wedding gift, which I've discovered is awesome since all I have to do is a bunch of stuff into it, set the thingy, then come back hours later and it's done.

For example, last weekend I made ribs and they were deee-licious.

Any ideas for other recipes to try? (nothing poisonous, please)

[swamp]

Swedish meatballs: Frozen meatballs, lipton onion soup mix, cream of mushroom soup, sour cream, mushrooms.

Turkey noodle soup: Turkey carcass, onion, celery, carrots, salt, pepper, basil. Toss cooked noodles in later.

Pulled pork: Pork loin, onions, dinosaur bbq sauce, a little bit of water.

Chicken for burritos: Chicken, jalapenos, onion, cumin, cilantro, garlic, chili powder, a little bit of water.

[lexxy703]

Pot roast is easy in a crock pot. My friend makes pulled pork bar b que in his, but I think that takes over night.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

The crockpot probably came with a booklet that has recipes in it, but if not, here's a site that has some Crockpot recipes in various categories - soups, stews, etc:

www.crock-pot.com/Recipes.aspx

[Anne_in_VA]

You might want to take a look at the recipe threads at the bottom of the Forum list. Some of the people there have posted some that look pretty good.

[swamp]

Oct 4, 2011 13:51:34 GMT -5 @toughtimes said:

So far as poisonous, and this is NOT a joke. Do NOT cook Kidney Beans in a crockpot. If you use dried beans, they can be acutely poisonous, so if you are cooking chile with those beans, use canned beans that have already been cooked.

Wow. I make crock pot chili all the time and I haven't died yet............

[swamp]

Oct 4, 2011 13:49:20 GMT -5 lexxy703 said:

Pot roast is easy in a crock pot. My friend makes pulled pork bar b que in his, but I think that takes over night.

You can start it in the a.m. before work and it will be done by dinner.

[Bob Ross]

Oct 4, 2011 13:53:00 GMT -5 swamp said:

You can start it in the a.m. before work and it will be done by dinner.

I consider the crock pot to be a weekend thing because I'm skerd to leave it on when no one's home.

[NancysSummerSip]

Beef stew, and my mother's chicken fricassee. I have to warn you: I sear the beef cubes, and par-bake the chicken first, before adding either to the Crock Pot. I like the flavor that caramelization imparts to the meat and chicken.

For the beef stew, I add pearl onions, gravy, baby carrots and chunks of potatoes. Near the end, I throw in some frozen peas, and stir in a bit of sour cream.

The chicken fricassee gets small meatballs (I buy the plain frozen ones, and you don't need to cook these ahead), two cans of Campbell's Golden Mushroom Soup, one small can (8 ounces) tomato sauce, two cans of water (use the soup cans) and some pearl onions. I serve this over noodles.

[lexxy703]

Oct 4, 2011 13:53:00 GMT -5 swamp said:

Oct 4, 2011 13:49:20 GMT -5 lexxy703 said:

Pot roast is easy in a crock pot. My friend makes pulled pork bar b que in his, but I think that takes over night.

You can start it in the a.m. before work and it will be done by dinner.

I saw you posted right before mine & didn't add that it was over night. We were watching football so maybe it was a 1:00 game so he had to start the night before. IDK.

[Bob Ross]

Oct 4, 2011 13:52:31 GMT -5 swamp said:

Wow. I make crock pot chili all the time and I haven't died yet............

The thing is my chili only needs 30-40 mins to cook on the stove, so I don't see any need to quintuple the time by using the crock pot.

[lilyofcourse]

I love my crock pot when cooking for a large group.

Pot roast of your choice
1 onion
1 can of beefy mushroom soup
1 container of sliced mushrooms.
salt pepper and garlic to taste

it all in Saturday night with just a spoon of butter and let cook till your ready to eat Sunday. (that's when we usually have it)

If you want you can add potatoes and carrots about an hour before you want to eat. Makes a wonderful stew.


1 whole chicken
1 can of chicken broth
2 stalks of celery
1 small onion
3 carrots
Salt and pepper to taste

Dice veggies in with chicken and broth cook till chicken is falling apart into a strainer in a bowl to save the juices. take all the bones out and put everything back into cooker. Add a good noodle and continue to cook till done.

Brown a pound of ground beef with a diced onion, drain
in the crock pot add
1 can tomato paste
1 can water
1 can stewed tomatoes
1 can ro-tel (I use mild)
1 can of corn
1 can black beans
add ground beef
1 pack ranch dressing mix
1 pack taco seasoning mix

Let cook till nice and thick. Usually about 4 hours. Serve with corn chips, sour cream, shredded cheese, whatever taco topping you like.

[swamp]

Oct 4, 2011 13:58:16 GMT -5 Bob Ross said:

Oct 4, 2011 13:52:31 GMT -5 swamp said:

Wow. I make crock pot chili all the time and I haven't died yet............

The thing is my chili only needs 30-40 mins to cook on the stove, so I don't see any need to quintuple the time by using the crock pot.

Because I live dangerously and leave it on when I'm at work.

[kgb18]

I consider the crock pot to be a weekend thing because I'm skerd to leave it on when no one's home.

Work days are what crock pots are meant for! I have 2, but one is digital. Once the timer counts down it switches automatically to a "warm" setting.

This is a recipe I think Nancy put out there. I've probably changed it a bit, but basically:
1 pork roast
1/4 cup of orange juice
1/4 cup of cranberry juice
1/4 cup of chicken stock
I sprinkle dried cranberries and orange rind on the roast, pour the liquid over it and cook on low for 6 to 8 hours.

I usually make sauerkraut to go with it. I drain my sauerkraut, but I don't rinse it, and then I cover it in apple juice and cook it.

[kgb18]

Thank goodness I don't really like kidney beans.

Here's another yummy fall recipe for the crock pot:

Maple-Orange Chicken with Acorn Squash and Sweet Potatoes
1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup

For the garnish:
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves

Directions
Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top. Top with parsley and rosemary just before serving.

[Apple]

Wisconsin Beth put an attachment to her recipes in WIR, here notmsnmoney.proboards.com/index.cgi?action=display&board=wir&thread=14598&page=2#594479

I downloaded it at home, she didn't give me any viruses

[kgb18]

Sometimes I make a little extra broth do a mix of sweet potatoes and yams. I love having them for leftovers.

[kgb18]

Italian Pot Roast
2 to 3 pound beef roast
1 can of condensed tomato soup
1 cup of beef broth
1 package of beef onion soup mix
2 cloves of garlic
1 tsp. of Italian seasoning
1 tsp. pepper
1 pound of potatoes, cut into pieces
1/2 pound of baby carrots
1 onion, cut into thick wedges

Spray the crock with Pam and put the roast inside. Place the potatoes, carrots and onion wedges around the roast. Mix all of the other ingredients and pour over the roast. Cook on low for 7 to 8 hours.

[kgb18]

This recipe came from a poster on the old boards. It is so good.

Pat Benatar's Potato Soup
8 cups cubed, peeled potatoes
1/2 cup chopped onion
5 1/2 cups of fat free chicken broth (About 3 - 14 1/2 ounce cans)
1 can of cream of chicken soup
1/4 tsp. black pepper
1 jar bacon bits
8 oz. cream cheese, softened
Stir everything in your crock pot and cook on low for 7 to 8 hours.

I actually used red skinned potatoes and left the skins on. I hate bacon, so I left the bacon bits out. I chopped some chives and topped the soup with the chives and shredded cheddar cheese.

I almost forgot that if you want the soup a little thicker, you can add some instant mashed potato flakes to the mixture in the beginning or the end of the process. I put about a tablespoon in at the start.

[CarolinaKat]

Okay, I'm loving this thread. I recently got called out on not being able to use a crockpot (my grandma taught me to cook, and she didn't have most kitchen appliances, I still prefer toast from the oven but whatever)

I might try some of them (once I figure out how to set up and use a crockpot)

[kgb18]

Kat, You pretty much plug it in and turn it on. There's not much to figure out.

I have a pretty good recipe for bread pudding in the crock pot too. I usually make that for Christmas brunch.

[kgb18]

I'm waiting for thyme to jump into this thread. She hates crock pots and the food that comes from them.

[CarolinaKat]

... I'm embarassed to admit i don't have the patience for dried beans.... in anything

I think I will pick a recipie and pull out the crockpot i inherited (so I should do a test run on Sat or something to make sure my house doesn't burn down?)

[Cheesy FL-Vol]

Oct 4, 2011 14:07:00 GMT -5 kgb18 said:

I consider the crock pot to be a weekend thing because I'm skerd to leave it on when no one's home.

Work days are what crock pots are meant for! I have 2, but one is digital. Once the timer counts down it switches automatically to a "warm" setting.

This is a recipe I think Nancy put out there. I've probably changed it a bit, but basically:
1 pork roast
1/4 cup of orange juice
1/4 cup of cranberry juice
1/4 cup of chicken stock
I sprinkle dried cranberries and orange rind on the roast, pour the liquid over it and cook on low for 6 to 8 hours.

I usually make sauerkraut to go with it. I drain my sauerkraut, but I don't rinse it, and then I cover it in apple juice and cook it.

< raises hand > That would be my recipe and it ROCKS! ;D

[kgb18]

Sorry Cheesy!! It does rock. I make it quite often in the cool weather months.

[NomoreDramaQ1015]

Carolina unless your crock pot is older than dirt you should be fine running it while not home. All of them nowadays are designed to be safely run unsupervised.

Like any appliance you might have to play with it a bit. I find I need to add about 1/2 cup more liquid than the recipe calls for otherwise the recipe dries out before it is done cooking.

[thyme4change]

Crock pots suck.

I did make a roast in it a couple weeks ago, and it was pretty good. Everyone ate.

I use it to make carnitas. I cut up a couple pounds of pork shoulder into 1 inch cubes and sear it in a hot fry pan. Then I put it in a crock pot with a jar of salsa for how many ever millions of hours (4 or 6 or whatever.) Then I drain them and lay them on baking sheet and put them in the oven. That way they are tender, but they aren't mushy. They have a distinct edge, unlike most meat that comes out of the crock. The carnitas make great tacos or tortas.

[CarolinaKat]

Oct 4, 2011 15:17:54 GMT -5 NomoreDramaQ1015 said:

Carolina unless your crock pot is older than dirt you should be fine running it while not home. All of them nowadays are designed to be safely run unsupervised.

Like any appliance you might have to play with it a bit. I find I need to add about 1/2 cup more liquid than the recipe calls for otherwise the recipe dries out before it is done cooking.

My friend upgraded hers and i got this one, but NO IDEA how old it is.... it's been in the cabinet for like 5+ years

[Cheesy FL-Vol]

Oct 4, 2011 15:16:07 GMT -5 kgb18 said:

Sorry Cheesy!! It does rock. I make it quite often in the cool weather months.

It is hard to remember who shared what recipes. I started indicating above the recipe titles when I copy, who shared it! That helps me out! ;D

[kgb18]

moneyjenny gave me a recipe on the old boards for pork shoulder except you use enchilada seasoning, diced green chilies, cumin and garlic. I also add a little Mexican-style chili powder for some kick. Instead of cubing it, I cook the port roast whole and then shred it. It's good on tacos with the cilantro-lime rice she suggested. Sometimes I make a bowl with the rice, shredded port, black beans, cheese, etc.

I've made it using chicken as well.