I posted these on another cooking board this AM, so I thought I would share there here. Maybe we could set up just a Crockpot section?
Peanut Butter 'N' Ginger Chicken
3 1/2 pounds chicken pieces
1/4 cup peanut butter
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1/2 teaspoon grated orange peel
2 tablespoon orange juice
1/8 teaspoon hot sauce
2 green onions including some green tops sliced
cooked noodles or rice
Rinse chicken and pat dry with paper towels. Place chicken in a 3 1/2 quart slow cooker.
In a small bowl, whisk together peanut butter, soy sauce, ginger, orange peel, juice and hot sauce until well blended. Stir in green onions.
Spoon over chicken. Cover and cook on LOW about 5 hours or until chicken is tender. Serve chicken over cooked noodles or rice.
Beef Stew: The best stew!!
Place meat in the crockpot. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10 - 12 hours (or High 4 - 5 hours, but I have only used the Low setting). Stir stew thoroughly before serving.
2 onions, thinly sliced
2 lbs boneless skinless chicken breasts ,cut into chunks
3 garlic cloves, minced
Salt to taste
1/4 tsp fresh ground pepper
2 1/2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme
1 bay leaf
3 tablespoons sugar
1 28 ounce can diced tomatoes,add the whole thing.
1 cup tomato sauce
1. Place onions in bottom of crockpot. Add remaining ingredients..Stir.
2. Cover and cook on LOW for 8 hours.
3. Serve over hot cooked spaghetti.
Easy and Delicious Turkey Breast (crockpot)
7 points (on WW)
1 turkey breast (thawed)
15 oz can of whole berry cranberry sauce
1 envelope dry onion soup mix
1/2 cup OJ
1/2 tsp salt
1/4 tsp pepper
Place turkey in pot. Combine remaining ingredients, pour over turkey. Cover and cook on low 6-8 hours
Teriyaki pork roast
3/4 c. unsweetened apple juice
2 T. sugar
2 T. soy sauce
1 T. vinegar
1 tsp. ground ginger
1/4 tsp. garlic powder
1/8 tsp. black pepper
3 lb. pork roast
2 1/2 T. cornstarch/ flour
3 T. cold water
Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic, and pepper in crock pot. Add roast and turn to coat. Cover and cook 7-8 hours on low. I did mine 4 on high. Mix cornstarch and water in small bowl until smooth and add to crockpot. Let cook until thickened. YUM!!!!!!
San Francisco Chops
4 bone in pork loin chops
1-2 T veg oil
1 garlic clove minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 T brown sugar
1/4 tsp crushed red pepper flakes
1 T corn starch
1 T cold water
In skillet brown chops on both sides in oil (sear them). Transfer to crockpot. Add garlic to drippings in pan. Saute for 1 min or until golden. Stir in soy sauce, wine, brown sugar and red pepper flakes. Heat until sugar is dissolved. Pour over chops. Cover and cook on low for 5 to 5 1/2 hours or until meat is tender. Combine corn starch and water until smooth; add to crock pot. Cover and cook at least 30 minutes more or until thickened. Serve or rice or potatoes. Yield 4 servings.
Sweet and Sour Chicken (Slow-cooker)
1 1/2 C sliced carrots
1 large green pepper, chopped
1 medium onion, chopped
2TBS quick cooking tapioca
2-3 1/2 lb chicken, cut up (we just use boneless, skinless chicken breasts)
8oz can pineapple chunks and juice
1/3 C brown sugar
1/3 C vinegar
1T soy sauce
1/2 tsp instant chicken bouillon
1/4 tsp garlic powder
1/4 tsp ground ginger OR 1/2 tsp freshly grated ginger
1 tsp salt
Place vegetables in bottom of slow cooker. Sprinkle with tapioca. Place chicken on top.
In a bowl, combine all remaining ingredients, mix together. Pour over chicken.
Cover. Cook on low 8-10 hours. Serve over cooked rice.
Slow Cooked Lemon Chicken
6 chicken breasts
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter or margerine
1/4 cup water
3 tablespoons lemon juice
2 garlic cloves,minced
1 teaspoon chicken bouillon granules
2 teaspoons minced fresh parsely
Pat chicken dry with paper towels.
Combine the oregano,seasoned salt and
pepper;rub over chicken.In a skillet,
over medium heat,brown the chicken in
butter;transfer to a 5 qt slow cooker.
Add water,lemon juice,garlic and bouillon
to the skillet;bring to a boil,stirring
to loosen brown bits.Pour over chicken.
Cover and cook on low 3-4 hours.Baste the
chicken.Add parsely.Cover and cook 15-30
mins.longer or until meat juices run clear.
Chicken and Herbs
4 bone-in chicken breasts ( I used boneless)
1/4 cup oil ( I use olive)
1/4 cup red wine vinegar
1 tsp. sugar
1 tsp. dried crushed oregano, or 2 tsp. fresh
1 crushed garlic clove
1 tsp. dry thyme, or 2 tsp. fresh
1/2 tsp. salt
1/4 tsp. pepper
Combine ingredients and pour on top of chicken breasts, which have been placed in crockpot. Cook on low for 5 hours. Serves 4.
7 boned and skinned chicken breast halves -- cut in strips
2 onions -- sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper -- chopped
4 cloves garlic -- minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas
Combine all ingredients in crockpot. Cover and cook on low for 8-10 hours. Serve with salsa.
Pork Chops A La Orange
4 loin pork chops, bone in or boneless, 3/4 - 1" thick
1/2 - 3/4 small can orange juice concentrate
1 10 oz can double strength chicken broth
1 large onion sliced into thick rings
1/2 c raisins
1/2 - 3/4 small bag 'baby' carrots
1 soup can of dry white wine (or more broth or water)
1t curry powder
1/4 c brown sugar (or can use honey)
1T lemon juice
1/2t chopped garlic
Enough additional water or broth to cover the chops
Brown the chops in a skillet. Set aside. Saute onion in drippings until softened and slightly brown. Add garlic and brown lightly. Put carrots in the bottom of the crockpot. Top with onions and then the chops.
Pour off any grease in the frypan, if any, and then add soup to hot frypan and scrape up all the brown drippings on the bottom of the pan. Pour this into the crockpot also. Add all remaining ingredients and cook on high for 3-4 hrs or low for 2-2.5 times as long or until the chops are tender.
When the meat is tender, taste the sauce and adjust seasonings to suit. If it is not flavorfull enough you may wish to simmer for a while to reduce. Once the flavor is to your liking, you may wish to add a tablespoon of cornstarch or arrowroot at the end and let the sauce thicken a bit.
You could substitute chicken breasts or thighs or even turkey parts for the pork in this recipe. This is great surved with stuffing or rice or couscous on the side and a green vegetable or salad.
2 pounds round steak -- cut 1/2 inch cubes
1 cup onion -- chopped
1 clove garlic -- minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1 bay leaf
1 14.5 oz can tomatoes
1 cup sour cream
Put steak cubes, onion, garlic in cooker.
Stir in flour and mix to coat steak. Add all
remaining ingredients except sour cream.
Stir well and cover and cook on low for
8-10 hours or on high for 3-4 hours. Add
sour cream 30 minutes before serving
and stir thoroughly. Serve over hot
Crockpot Orange Chicken
6 oz orange juice, frozen concentrate
3 ea chicken breasts, split
1/2 ts marjoram
1 ds nutmeg, ground
1 ds garlic powder (optional)
1/4 c water
2 tb cornstarch
Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking.