Posted: 1/22/2011 2:45:36 PM EDT
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Needing a few crock pot recipes. Already cook up the BBQ pork, chili, tomorrow is going to be roast and vegitables.
Looking for other things to try.... |
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3 cups dry pinto beans
1 jar Hormels Real Bacon Bits (don't know size, about 1.5"od x 5" jar) 1 tbsp garlic powder 2 tbsp onion powder/flakes 2 tbsp cavandars seasoning I don't soak the beans. Wash/sort and put beans with everything else in the crock pot. Add enough water to cover beans +1", cook on high for approx 3 hrs. Pure yum w/about 5 min. prep time. I usually make up a couple jiffy corn bread mixes, and it is enough to feed us (2 adults) one night, and keep me in leftovers for lunch for the week. |
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Take 4 chicken breasts and wrap each in a strip of bacon and throw in crock pot.
Mix a pint of sour cream a can of cream of chicken soup and a small jar of pimentos and pour over chicken in crockpot Turn on low and go to work Come home, boil up some wide noodles or bake a tater in the microwave and serve crockpot goodness over tater or noodles. Enjoy |
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I make this in one of the larger oval pots.
2lbs browned ground beef 4 cans kidney beans 3 cans diced tomatoes 1 can rotel 1 can corn 1 can diced potatoes 1 pack taco seasoning 1 pack ranch dressing mix You can add more or less of anything or use any kind of beans. |
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Beef roast (about 3 pounds, any kind) trimmed of all the fat you can. 1 can beef broth 1 package italian dressing seasoning 1 jar pepperoncinis 1 jar hot little yellow tobasco peppers with juice Any other peppers you like, I use red chilis 2 large onions, cut coarsely 4-5 cloves of garlic, cut each clove in half, jab your roast with a sharp knife, and shove them in the hole (can add a hot little pepper too if you want) Cook it until the roast is tender and falling apart (about 6-8 hours on high depending on crock pot) Take meat out and shred it with two forks. Serve on toasted hoagie rolls with very thinly sliced provolone. You can change the amount of peppers to reduce/increase how hot it is, but the broth can be nuclear hot and the meat will be just right. For extra flavor/heat put some of the onions/peppers and broth on the sandwich too. |
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Take one large roast or a couple packs of stew meat, enough to just about cover the bottom or your crock pot. Dice up an onion, a carrot and three or four celery stalks. Dice them small enough to cook away. Add everything to crock pot and cover by an inch or so with chicken stock. You can add most any spices you like. We usually do oregano, basil, garlic and even a bay leaf.
Cook it all day till the meat falls apart. When its done cooking I usually take the meat out, shred it and add it back to the crock and use serving tongs to serve. Get you some hoagie rolls and provolone cheese. Split the roll like a hotdog bun, add meat and then cheese. I like to grab the sandwich with the tongs and dip the whole thing back in the liquid. You can add jalapenos or horseradish if you like. |
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Crock Pot Thai Beef
Many other recipes at that site also look great. |
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Cubed beef (any kind will do) or venison, rinsed
3-4 potatoes, washed and cubed w/ skin still on or pealed 1 onion, diced 1 cup fresh carrots, sliced 1 can cream of mushroom soup 1/4 cup water 1 teaspoon Ms. Dash seasoning, any flavor Throw it all in the pot with meat on the bottom, set to low and cook 10-12 hrs. I start it in the morning and ready for dinner. Makes a great meal. I have been eating this dinner for about 30 years now. I fix it 1-2 times per month. Yummy! |
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Don't forget that you can make steamed breads in it (banana bread, date 'n nut bread). Really? How? Sorry for the delayed reply. My old crock pot recipe book has instructions for steaming breads in it. You can either use a special insert (see pic below), or use empty can of various sizes (1# coffee tin, empty veggie cans, etc.) 
The process is pretty easy. Put an inch or so of boiling water in the bottom of a crock pot (if the recipe calls for it), put in a trivet to keep the insert/cans off of the bottom, put the lid on and let it cook for 4-6 hours. When using cans instead of the insert, cover the top with foil and punch vent holes in it. Veggie cans are great for making little gift breads. Here's a link I just found that seems to have sources for the insert. Also has recipes. http://www.yummycrockpotrecipes.com/crock-pot-bread-and-cake.html eta: I've never done just plain white bread in mine. Here's a recipe I found: White Bread (Rival crockkpot) Amount Measure Ingredient –– Preparation Method –––––––– –––––––––––– –––––––––––––––––––––––––––––––– 1 package active dry yeast 1 teaspoon sugar 1/4 cup warm water 1 egg 1/4 cup vegetable oil 1 cup lukewarm water 1 teaspoon salt 1/4 cup sugar 3 1/2 cups flour –– (3 1/2 to 4) In large bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water. Allow to stand until it bubbles and foams. Add egg, oil, lukewarm water, salt, 1/4 cup sugar, and 2 cups flour. Beat with electric mixer for 2 minutes. With wooden spoon, stir in remaining 1-1/2 to 2 cups flour until dough leaves sides bowl. Place dough in well greased Bread 'n Cake pan; cover and bake on HIGH for 2 to 3 hours or until edges are browned. Remove pan and uncover. Let stand 5 minutes. Unmold on cake rack. |
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I really like Turkey but cooking an entire bird for one person would be too much of a good thing and I'd either get sick of it or waste as much as I ate. I make one of these probably once a month - 6 weeks or so.
1 frozen boneless Turkey Roast (they sell them all white meat or a white/dark mix - looks like a small football) 1 can chicken broth put both in a crockpot on low and season with salt and fresh ground pepper....I like to put a few pats of butter on top of the turkey too cook for 6-8 hours on low - I don't remember the internal temp to shoot for but it's marked on my meat thermometer - when it reaches that temp pull it out to rest after it rests slice it up and serve with whatever sides you like....also makes good sammiches. |
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Put a brisket in the bottom of the cooker. Pour a bottle of chili sauce over the brisket. Cook all day(10 hours or so). Some Jewish ladies told my wife about this 25 years ago. We've been using this recipe ever since. I do that, but I cut up an onion into rings and spread the onion over top of the brisket, then I mix the chili sauce with a dark beer, then pour on the chili sauce mix. Serve it over egg noodles or rice. OMG. 
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Quoted:
Take one large roast or a couple packs of stew meat, enough to just about cover the bottom or your crock pot. Dice up an onion, a carrot and three or four celery stalks. Dice them small enough to cook away. Add everything to crock pot and cover by an inch or so with chicken stock. You can add most any spices you like. We usually do oregano, basil, garlic and even a bay leaf. Cook it all day till the meat falls apart. When its done cooking I usually take the meat out, shred it and add it back to the crock and use serving tongs to serve. Get you some hoagie rolls and provolone cheese. Split the roll like a hotdog bun, add meat and then cheese. I like to grab the sandwich with the tongs and dip the whole thing back in the liquid. You can add jalapenos or horseradish if you like. OMG that sounds so good. *drool* |
My mom gave me a copy of this cookbook, it's fantastic.
Fix It and Forget It |
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Quoted: Quoted: Put a brisket in the bottom of the cooker. Pour a bottle of chili sauce over the brisket. Cook all day(10 hours or so). Some Jewish ladies told my wife about this 25 years ago. We've been using this recipe ever since. I do that, but I cut up an onion into rings and spread the onion over top of the brisket, then I mix the chili sauce with a dark beer, then pour on the chili sauce mix. Serve it over egg noodles or rice. OMG. Brown the roast first in olive oil.  |
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Quoted:
Quoted:
Quoted:
Put a brisket in the bottom of the cooker. Pour a bottle of chili sauce over the brisket. Cook all day(10 hours or so). Some Jewish ladies told my wife about this 25 years ago. We've been using this recipe ever since. I do that, but I cut up an onion into rings and spread the onion over top of the brisket, then I mix the chili sauce with a dark beer, then pour on the chili sauce mix. Serve it over egg noodles or rice. OMG. Brown the roast first in olive oil.
I don't brown brisket first for this recipe. Other cuts I would probably brown. |
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Here's a dead simple one:
Butterball sells a turkey breast that has cajun flavor. I forget if it's injected or a marinade or what, and it's nothing complicated or super hot, just a bit of a kick of cajun flavor to the turkey breast. Throw that sucker in the crockpot whole with a can or two of whole-berry cranberry sauce, low for 10-12. It ends up being super tender, barely firm enough to cut into slices. The mixture of flavors is pretty good. I serve it with homemade mashed potatoes and a spinach salad. I'm sure if you pulled it apart with a fork as it cooked it would make a pretty good pulled turkey sandwich, too. Maybe on a hearty rye. |
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Sometimes simple is best.
Sprinkle garlic salt on roast. Brown/sear roast in olive oil with a little crushed garlic. Toss the roast in the crock pot and put in enough water to go about halfway up on the roast. Add some sliced onions and a teaspoon or two of beef bullion. I usually do this in the AM and add the veggies at lunch. By dinner the veggies are cooked and the roast will fall apart with a fork. For veggies I just use carrots, potatoes, onions and celery. Simple and DAMN good! If there's meat left over after the veggies are gone I shred it (if it isn't already) and add some taco seasoning. Makes great shredded meat tacos.
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Take a whole chicken and put a lemon (halved) and a bay leaf in the cavity. Put it in the crockpot dry and set on low - it basically acts as a small roaster oven. The juice will accumulate in the bottom and the meat will be fork tender. Posted Via AR15.Com Mobile |
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Thighs and Drumsticks (works with boneless, skinless breast as well).
Brown, salt and pepper some thighs and drumsticks Cube some taters Slice some onions Slice some mushrooms Slice some carrots Slice up a cabbage Pack in the chicken first. cover the bottom of the pot Put the taters, onions, mushrooms and carrots next Pack the cabbage over all of this in an even layer then pepper it really well. Pour in 1 can each, cream of mushroom and cream of chicken soups the pour in coke (not the powdered kind) - I usually add 2 to 4 cups Don't stirr till it is done Put it on low for a few hours and enjoy over rice. I adapted this a few years ago from a potjie recipe I used quite a bit back in the day. It's pretty damn good, but not the same as when you cook it in cast iron over a fire. |
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This is one that we've always liked that I haven't seen mentioned:
Two cans sauerkraut Thick cut pork chops paprika (hot or sweet - your choice) Dump the sauerkraut into the crock, spread it around evenly. Lay the porkchops on top, sprinkle liberally with paprika (sweet) or sparingly with hot (or more if your sadistic!  )
Cook for abt six hours or so. (Check it occasionally) Thin chops will work as well, but they'll cook a lot faster, and you have to keep an eye on them or they'll dry/burn. |
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Quoted: I honestly haven't cooked anything from this website but there are many recipes here that you can click on. http://www.50plusfriends.com/cookbook/crockpot/index-5b.html http://www.50plusfriends.com/cookbook/crockpot/index-5b.html |
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Too many recipes to mention. How about one with wine?
Roast, browned in pan. Give it a nice sear. Don't be shy with heat.... 1/2 bottle of red wine potatos, carrots, onions (all cut into large pieces to prolong cooking) Garlic looots of garlic. Fresh, peeled but not cut. Salt, pepper, old bay. Tyme, basil & oregano (fresh if possible) Let the crockpot work its magic for 10 hours. I recommend opening the cover to evaporate some liquid for the last hour or so. Very delicious. If you're more into a stronger wine taste drain the liquid into a large pan, add a little more wine, bring to a boil and let the liquid reduce to enhance flavor. If you're impatient at this point add some tomato paste to thicken the sauce. Caution: a little paste goes a long way. Enjoy! |