So, anyone got good crock pot meals/recipes?



<This is now the official crock pot/slow cooker recipe thread - Z>

Polish Stew

Kielbasa or pork ribs (brown meat first if you want, separate ribs if you want, do a combo if you want)
2 large yellow onions sliced
3 large carrots sliced (or about half the amount of onion)
5 celery ribs sliced (or about half the amount of onion)
1/2 head of green cabbage chopped
2 russet potatoes peeled and cubed
3-5 cloves garlic chopped
1.5-2 quarts chicken stock (if store bought Stop & Shop brand is actually really good - 48 oz can)
2-3 bay leaves
2-3 tbsp (or to taste) white vinegar
salt and pepper to taste
1 tbsp smoked paprika (optional)
1 tbsp dried thyme (optional)
1 tbsp caraway seeds (optional)

Put it all in the pot on high for 4-5 or on low for 8-9.

ETA: Pic straight from the fridge at work isn't the best, but damn is it good!!

Attached File

Crock Pot Sticky Chicken Wings

15 chicken wings
1/3 cup honey
1/2 cup brown sugar packed
1/3 cup balsamic vinegar
1/3 cup soy sauce
1 1/2 tsp garlic minced
1 tsp sriracha
1 tsp ginger ground
1 tsp onion powder
1 pinch black pepper to taste
1 tbsp cornstarch
1 tbsp water

Recipe Link

I did these last night and they were really good. No left overs! Because I used frozen chicken wings I cooked them 4 hours on high.

Recipe is easy. Spray the bottom of your crockpot with non stick spray. Add wings in single layer. Mix the honey, brown sugar, balsamic, soy sauce, garlic, sriracha, ginger, onion powder, and pepper. No need to heat this sauce. Mix it and pour over the wings in the crockpot. Let it cook.

After cooking is finished whisk the cornstarch with water. Add to the crockpot and stir. Cook another 10 minutes until it thickens.

Next time I do this recipe I will thaw the wings. When using frozen chicken wings it thins the sauce as they thaw during the cooking process.

Bump

Crock pot beef tacos.

Cook the beef (anything cheap, I use bottom or top round, $3.99 lb at Sams Club) for 6-8 hours. I usually do 2 lbs at a time for two nights worth.

I add about 2 cups of water with the meat and half a pack of taco seasoning and a beef cube.

After it's done I shred then chop it up real fine.

Next I sautée the chopped meat with the juice and the other half of taco seasoning.

For shells I usually fry up corn tortillas and sprinkle them with cotija cheese. You can find that at Wally World for 4-5$ a bag. That's a great combo if you like the corn tortillas.

I like to top off my tacos with onions, lettuce, cilantro, cheese and lime juice.

Similar cost and texture as ground beef but a thousand times better.
I enjoy using the meat prepared this way for nachos as well.

Hope some of you guys try this.

Dang, that looks good.

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Man, glad I did a search on this and caught it before it was archived!

I just bought a 7qt crock pot and am trying to do the Fleabottom bowl of brown.

Bought a couple pounds of stew meat and dumped it in (didn't pan fry it)
Cut up a four pack of spicy kielbasas
Cut up several big carrots (washed them, chopped off the tops and bottoms, but didn't skin 'em)
Quartered and chopped up two big white potatoes (washed but not peeled)
Quartered and chopped up two big white onions (chopped off the ends & peeled)
Added a big can of crushed tomatoes (I think I should have gone with the peeled)
Added a big box of chicken broth
Added two bottles of Guinness dark beer
Added salt and pepper

Put the cooker on low for 20 hrs.  I'll open it after eight to see what I've wrought.

Any comments, tips?

Celery, cabbage, other spices; gotta remember to add that next!

we like to use stewed or fire-roasted tomatoes for this type of thing. otherwise, looks good!

Bump

We do this also but with boneless skinless chicken breasts. Put them in before work and shred them after we’re back.

Bumpage...

This gets made at my house on the regular. I may have already shared it somewhere on the site, but can't recall where. It's also a crowd-pleaser. I took it to work for a potluck and it was empty in no time and people were taking the recipe I had printed off:

The Best Damn Roast Over Mashed Taters of All Time

Large package of Roast Beef Chunks
1-2  Packets of Lipton Onion Soup Mix (depends on your tastebuds)
2-3  Regular cans of Cream of Chicken Soup (depends on how much meat/size of pot)
1    Large bottle of A1 Sauce (if you like it tangier, you can add more A1 and less soup)
1/2  cup water
Salt and pepper and garlic sauce to taste.

I use a family size crockpot for mine. It will be very soupy --- that's the point.

Put a layer of Cream of Chicken soup in crockpot. You can brown your Roast Beef Chunks before putting them in or put them in raw out of the package - either way is delicious. Put the Roast Beef Chunks in on top of the soup layer. Salt, Pepper, Garlic Sauce to taste. In a separate bowl, I mix the remainder of the first can Cream of Chicken Soup with the whole bottle of A1 and Lipton Onion Soup Mix(es) and the second/third Cream of Chicken Soup and 1/2 cup water. You want it thick and not watery so don't overfill with water - it should be more of a white gravy consistency. Mix it up good. Pour that over the Roast Beef Chunks.

I tend to cook on low for about 8 hours or so.

Then I peel potatoes, cut into chunks, boil, and mash with milk, butter, and salt, pepper.

I put a healthy portion of mashed taters in a bowl, hollow out the middle, and ladle in the soupy mixture from the crockpot. It is supposed to be SOUPY. Do not drain it! I serve with homemade bread or garlic bread.

We've also put this over thick-sliced garlic bread, then mashed potatoes, and then the soupy beef mixture. It's also excellent over flavored rice or egg noodles.

We've also added in veggies like carrots, tater, onions, peas, etc to make it a beef stew like thing and it's great, but the kids tend to like it the way I described above.

You can sub one can of Cream of Chicken for Cream of Mushroom or Cream of Onion depending on your preference.

It's even better as leftovers but we seldom have any left over.

If you prefer the taste of Heinz 57 over A1 --- I've also done it this way. It's VERY tangy, though.

I finally made this for me and the guys at work.  It was really good.  I modified it a bit, but stuck pretty close to the recipe. I don't really care for chicken, but I will be making this at least every couple of weeks.  I'm becoming a regular Martha Stewart.

My son Elijah made this for the family tonight. It's so delicious. Every last bit of it was eaten and that includes the picky kids who try to resist anything new devouring second helpings. Our house smelled like heaven the whole time it was cooking. It's definitely going into our rotation.

I have this in the crock pot now and the house smells amazing.  I added a few cloves of garlic and some red pepper flake because I basically throw that stuff in everything.  Can't wait for dinner time!!!

anybody got a good one for pork tenderloin?

This one is decent and pretty easy.

Crock pot tenderloin

Just a tip:

When adding veggies to a pot roast, pork roast.  I wait until about 2 hrs of completion before adding the carrots, potatoes, onion celery.  Better texture and avoids soggy vegetables.

Anyone got anything new?

Chicken and gravy


I did this the other day over mashed potatoes.

Pretty tasty. I used those little gelled stock cubes instead of the bouillon granules it lists.

That's been a go to for us for years. Cream of chicken, cream of mushroom (golden works even better), fresh mushrooms, and a health dose of red pepper is good. Works well with butterfly pork chops too.

Definitely making this and throwing it all over some toast.

Made this tonight, simple and damn good.  Doubled the recipe as we like leftovers with our schedule.  Might add a splash of Worcester sauce next time to see what it does but it’s great as is also.

https://www.bettycrocker.com/recipes/slow-cooker-beef-stroganoff/1b3f2c90-0924-4744-a7c2-1b82a4d4e133

I followed a recipe very close to that. Put it over white rice. It was really good.

Tag for later reading. Gonna try this one next time the crock pot comes out: https://diethood.com/crock-pot-honey-garlic-chicken/

Just followed one from somebody on here making a suggestion I don’t know if it was this thread. It’s a spin on Mississippi roast

Beef roast seared placed in a crock pot.
Pack of ranch seasoning
Stick of butter
Pour a jar of giardiniera juice and all over top.

Set on low all day. Serve with potatoes or rice maybe another veggie or salad

@Zedhead

Just did the cheesy chicken; family LOVED it. Very easy.

I did four chicken thighs and used one can of condensed soup with half a can of water. The thighs were semi-thawed when I kicked it off, cooked for 5 hrs on low. Served with ramen noodles made without the flavor packet then with the water drained off. I sprinkled dried chopped chives on top to meet the wife's presentation requirements

10/10 !! They all asked for more, then finished off the remaining sauce just mixed with the noodles.

Wife unit requested it again next week.

Glad you enjoyed it

Gonna try the infamous Mississippi pot roast this weekend.. Ive saw several different recipes for this.. Am I better off with the salted butter or the unsalted? Can I just dump the whole 12 oz jar of peppers and juice in there or do I just put in half the juice?

Six or seven peppers if you have anyone that doesn't like a lot of heat. Any butter will do.

Its just for me and I like the heat... But I dont want it to over power everything else... I guess Ill just toss in some and see how it goes..

I've never found it to be too spicy.  It's the acidity from the brine that can throw the flavor off.  I started doing it with peppers and brine, but since I just add half a dozen peppers.

We only buy salted butter so I don’t know it any other way. It’s not too salty for me.

I’ve started subbing giardiniera for the pepperoncini. Like it way better.

This

Made the roast Saturday.. I added probably 10-12 peppers.. Will add more next time because the taste of them was amazing. I had some carrots that needed using so I tossed those in there.. This turned out really good... Ill add potatoes next time..

Dump the whole jar.  Its not that spicy.  We add a packet of Au jus to it and a little extra water or beer....

Seared a 3lb chuck roast then placed in the slow cooker with a cup of beef broth on low. Checked it at 7 hrs and it was very tender so I pulled it out and while it was still warm and took a fork and shredded all the meat from the fat.

Added some worcestershire and corn starch to the remaining drippings and made gravy.

Open faced hot beef sandwich with mashed potatoes and corn.

Usually I put potatoes, carrots and cabbage in with the roast but this time decided I wanted fluffy mashed potatoes. I thought about doing some cabbage steaks in the oven later to have with the leftovers. Slice about 1/2" cabbage steaks, drizzle with olive oil, salt and pepper and bake until caramelized.

Filipino Chicken Adobo

Just had this a few weeks ago.  Highly recommend the Cherry peppers and Scallions on top.  Super easy and cheap.

Looking to make the Mississippi pot roast again.. Cant find the Au Ju mix.. what can I use for a substitute?

I'd go with an equal amount of Beef Bullion or some Beef Stock. I don't think it will make any difference to be honest. Hmm, maybe the beef stock is not a great idea.... going to have to think about this.

Bullion should be no issue.

I have used the brown gravy mix before with good results.

Yep.  Seen them used interchangeably in recipes.  I think it's less about flavor and more about a thickening agent.  Any packet gravy mix is fine or just the beef bouillon paste then use a cornstarch slurry at the end for your gravy.

Ive read a few different recipes using the brown gravy.. gonna roll the dice and see how it taste..

As I said earlier if you reallt want to try different try giardiniera instead of the peppers.

My wife made this last week.  It was good as everyone else has said.  She shredded (pulled) the chicken like pork.  I didn't even bother putting it over rice.  It was good, but it really needed some other textures and flavors to off-set the creaminess, if that makes any sense.  I put it over tortilla chips just like nachos and devoured it.  Next time We'll leave the breast whole in hopes that changes the texture profile.

She did add water to mix the seasoning packet.  Did not see that mentioned in any others renditions.

Do you just dump the whole jar in? Juice and all?

I would, but i like a little heat.

Yes I get the Italian mix in a 16 oz. jar and its about perfect.  Wife loved the pepperoncini version but likes this more.  

This size...