Official Crockpot Thread

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Joined: 06/18/11
Posts: 1425
Official Crockpot Thread

Share your recipes here!!!

My first one is tonight's dinner: 3 bean taco mix

1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 garlic clove, minced
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1/2 cup canned black beans, rinsed and drained
1/2 cup canned pinto beans, rinsed and drained
1 (8-ounce) can no-salt-added tomato sauce
1 can green chilis
1 can diced tomatoes with cilantro and green chilis

For after it is cooked!
12 taco shells
3/4 cup shredded iceberg lettuce
3/4 cup diced tomato
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup salsa

Preparation

I literally pour all of the ingredients into my crock pot, turn it on low for 6-8 hours and then just put in taco shells or tortillas. I usually double this batch and freeze some for later. My kids LOVE this meal. I tried adding hamburger once but none of my kids liked it.

I adapted this recipe from one I found online.

Babymaybe2's picture
Joined: 07/24/12
Posts: 518

I found this online and my whole family liked it. I forgot about it until now Blum 3

Slow Cooker Pizza

Ingredients
1 1/2 pounds ground beef
1 (8 ounce) package rigatoni pasta
1 (16 ounce) package shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of tomato soup
2 (14 ounce) jars pizza sauce
1 (8 ounce) package sliced pepperoni sausage

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
2. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
3. Cook on Low setting for 4 hours.

Joined: 06/13/12
Posts: 276

My favorite is roast in a crock pot: any roast you want season the meat of what spices you want put a quarter full of water in the pot and a shot of whiskey in the pot to tenderize the roast. put roast in and cook on low for 8-10 hours.

nidia's picture
Joined: 06/08/07
Posts: 1812

A crockpot thread!! I'm in heaven Smile

I have a pot roast recipe too!

Any roast you'd like
1-2 cans of golden mushroom soup (cream of mushroom works also)
1 packet of lipton onion soup mix (I love the beefy onion soup mix with this too)
1/2 can of water or milk
Any veggies you'd like to put in there!

Season meat on both sides with soup mix and put in pot. Mix milk/water and soup together. Cover meat with soup mix and cook on low for 8 hours. Halfway through, add your veggies. This is awesome! Super easy as well Smile

Heatherbella's picture
Joined: 02/14/05
Posts: 4169

I LOVE slow cooker pulled pork.

Here's the recipe: Slow Cooker Pulled Pork Recipe - Allrecipes.com

Slow Cooker Pulled Pork

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

ange84's picture
Joined: 12/28/09
Posts: 6564

Spaghetti sauce

1 onion, diced
garlic
mince
jar of pasta sauce
tin of crushed tomatos
small tin of tomato paste
couple of spoons of chicken stock powder
squirt of bbq sauce

Throw it all in the crock pot and let it cook all day, i use auto on my new fancy crock pot, but used low on my old circa 1970 or 1980's crock pot.

nidia's picture
Joined: 06/08/07
Posts: 1812

Crockpot chicken taco chili:

Ingredients:

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder

24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)

1/4 cup chopped fresh cilantro
Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

It's delicious and healthy! WW friendly Smile You can eat it with tortilla chips or pour it over some white rice!

DrakePlusOne's picture
Joined: 06/29/09
Posts: 1889

Ok, I wanna crash this party! I love my slow cooker! Biggrin :D

Jokr's picture
Joined: 04/19/12
Posts: 282

:lurk:
I'm loving this thread!! I have a love affair with my crockpot - for 2 years I lived in a suite that only had a fridge, toaster oven, and a 1 burner hot plate.....so my crockpot got A LOT of use!!
I'll have to pull out some of my recipes to add in here, but has anyone checked out the crockpot lady? Here's her blog: A Year of Slow Cooking
it's a few years old, but she did a new years resolution to use her crockpot every day of the year, and I've gotten some really good recipes and ideas off of it!!

nidia's picture
Joined: 06/08/07
Posts: 1812

I love pinterest.. so I got this recipe there.. and I LOVED them.. so yummy and fall off the bone!

Easy Barbecued Ribs
Adapted from America's Test Kitchen Slow Cooker Revolution

1.5 tbsp sweet paprika (3tbsp) (Edited Feb '12 to say I've also used mild smoked paprika with fantastic results)
1 tbsp light brown sugar, lightly packed (2 tbsp)
1/8 tsp cayenne pepper (1/4 tsp)
S&P to taste (about 1 tsp each is what I used)
2 lbs pork (baby) back ribs (6 lbs) - leave the membrane on the ribs to help hold them together
1 cup barbecue sauce (3 cups)
Vegetable oil spray.

In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Rub this mixture all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect).

Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler. These steps are what turn the ordinary into the extraordinary, so don't you dare skip them even if your ribs already look pretty good. Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on (like in my photo collage), bone side up. Set to the side. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes. Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element. When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce. Serve any remaining sauce on the side with the ribs.

~~~~~~~~~~~~~~

Last time we made them, we took them out of the crock pot, put them on the grill and basted them with BBQ sauce. I threw away the sauce/juice in the crock pot only bc it was easier and faster to just add more BBQ sauce.

Babymaybe2's picture
Joined: 07/24/12
Posts: 518

"Jokr" wrote:

:lurk:
I'm loving this thread!! I have a love affair with my crockpot - for 2 years I lived in a suite that only had a fridge, toaster oven, and a 1 burner hot plate.....so my crockpot got A LOT of use!!
I'll have to pull out some of my recipes to add in here, but has anyone checked out the crockpot lady? Here's her blog: A Year of Slow Cooking
it's a few years old, but she did a new years resolution to use her crockpot every day of the year, and I've gotten some really good recipes and ideas off of it!!

What a neat website! Thanks for sharing! And I hope you can find some of your recipes to post!

Jokr's picture
Joined: 04/19/12
Posts: 282

OK, so I have one of my recipes to post here, but it's not a hard and fast rule - I change things up every time I make it!

Black Bean Chicken Soup (started out being tortilla soup, but it evolved from there)

- 2-4 Chicken breasts, depending on how many you have laying around, and how hearty you want the soup.
- 1 can (28oz) diced tomatoes (I use alymer's no salt added)
- 1 carton (900ml) chicken stock (I use campbell's no salt added)
- 1 can black beans (rinsed & drained)
- 1 can corn (low sodium if you can find it)
- 1-2 cups salsa, depending on how spicy you like things.
- Chili powder
- Garlic
- Cumin
- Sprinkle of cinnamon

NOTE:
I've never measured when putting in the chili powder, garlic and cumin, so I don't know the right measurements. I'd say start out with 1 Tbsp of each and 1-3 cloves or minced garlic, and the change it up to suit your tastes from there.

Directions:
option 1: If you want a bit of a thicker broth, put the chicken broth and the salsa in the crock with 1/4 to 1/2 cup of flour, and blend with an immersion blender until fairly smooth. Then add in all other ingredients, cook on low for 7-8 hours. when it's done, shred the chicken with 2 forks and put back into the soup.
Option 2: throw everything in, and cook on low as above. Shred the chicken, and add it back.

I usually top this with a scoop of sour cream, you could add grated cheese, avocado slices, crushed tortilla chips, etc.

The people I work with have taken to calling this "Lunch Soup" because I'll make a crock full, and can easily get 8 1.5 cup servings that I take to work for lunch. I always have a few single serving containers of this in the freezer just in case!

I added up the nutritional value of this once, and I believe for a 1.5 cup serving, it was under 200 calories (not including any toppings/garnishes), and very low in sodium as long as you used the no salt added chicken stock and tomatoes.

Enjoy Smile

PatienceW's picture
Joined: 08/06/08
Posts: 857

I have a breakfast recipe Ill have to search out It was delicious

PatienceW's picture
Joined: 08/06/08
Posts: 857

does anyone have a spaghetti sauce recipe that doesnt use canned? we have an abundance of tomatoes this year

nidia's picture
Joined: 06/08/07
Posts: 1812

Patience, I just found this one and it sounds yummy:

Crockpot Tomato Basil Sauce

(Makes about 8 cups)

Ingredients
2 Tbsp. olive oil
4 cloves garlic, minced
1 green pepper, chopped
8 cups chopped tomatoes*
2-3 Tbsp. sugar
1/2 tsp. salt
4-5 grinds fresh pepper
3 Tbsp. fresh oregano, chopped
1/4 c. fresh parsley, chopped
3/4 c. fresh basil, chopped
12 oz. tomato paste

*I partially peeled my tomatoes with a vegetable peeler. For the really ripe ones, I left most of the peel on because it didn't want to come off. Apparently, you can par boil the tomatoes to help the skin come off more easily, but I was avoiding boiling anything that day... You can also leave the peels on entirely!

Method
Drizzle olive oil in the bottom of the crockpot. Add garlic, turn crockpot to high and cook 10-15 minutes until garlic starts to become fragrant.
Add pepper, tomatoes, sugar, salt and pepper. Stir to mix. Cover, turn heat down to low and cook for 3 1/2 to 4 hours.
At the 3 1/2-4 hour mark, add in oregano, parsley, basil and tomato paste and continue cooking for another hour.

If you like a chunky sauce -you're done! Of you prefer something smoother, you can run it through a blender or food processor.

UPDATE: I should have noted that this sauce freezes very well. I separated it into 2 cup containers and froze the majority of it.

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