Found a new blog today (new to me that is) about crock pot cooking

Rec: Chicken Enchiladas in the Crockpot

1 1/2 lbs skinless, boneless chicken breasts
1 cup salsa
1 4 oz can green chiles, chopped
1 onion, chopped
corn tortillas
shredded cheese

Preparation:
Combine chicken, salsa, green chiles, and chopped onion in slow cooker; cover and cook on LOW for 5 to 6 hours.

Remove chicken fromliquid and shred. Fill corn tortillas with chicken and sauce. Top with shredded cheese and roll. Place in baking dish. Pour excess sauce over and sprinkle with more shredded cheese. Bake at 350°F for about 15 to 20 minutes, until cheese melts. Serves 4 to 6.

 
Rec: Easy Chicken and Rice Casserole in the Crockpot

4 to 6 skinless, boneless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup diced celery
1 to 1 1/2 cups rice

In slow cooker, combine 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or about 6 to 7 hours on low. Makes 4 to 6 servings.

 
Rec: Turkey Cacciatore

2 turkey breast fillets
butter
1/2 cup red wine
2 cloves garlic, crushed
1 large onion, thinly sliced
1 large green bell pepper, sliced
1/2 lb sliced mushrooms
1 jar of chunky garden style spaghetti sauce
salt, pepper to taste

Brown turkey in a little butter and deglaze pan with wine. Add to all other ingredients in crockpot. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. Serve over spaghetti.

 
Re: Easy, Tender Roast Pork Loin

pork loin roast, 3 to 4 pounds
salt and pepper
1 cup fresh or frozen cherries
1 tsp grated orange peel
1/4 cup cider vinegar
1/8 tsp ground allspice

Sprinkle pork loin roast with salt and pepper. Place in slow cooker; combine remaining ingredients and spoon over roast.

Cover and cook on LOW for 8 to 10 hours. Makes 6 to 8 servings.

 
Rec: No-Take Out Sweet and Sour Shrimp

1 small can pineapple tidbits in juice
1 package (6 ounces) Chinese pea pods
1/4 cup stemed marshiano cherries
1 cup broccoli florets
2 tablespoons cornstarch
3 tablespoons granulated sugar
1 cup chicken broth
1/2 cup reserved pineapple juice
1 tablespoon soy sauce
1/2 tsp ground ginger
1 lb frozen medium shrimp, cleaned and cooked
2 tablespoons cider vinegar
hot cooked rice

Drain pineapple, reserving 1/2 cup of the juice. Place drained pineapple, pea pods, cherries, and broccoli in slow cooker.

In a small saucepan, stir together cornstarch and sugar; add chicken broth, reserved pineapple juice, soy sauce, and ginger. Bring mixture to a boil, stirring, and cook sauce for about a minute. The sauce should be thickened and clear. Add sauce to crockpot.

Cover and cook on LOW for 3 to 5 hours. Add cooked shrimp and continue to cook 30 minutes longer, until heated through. Add vinegar and stir gently. Serve over hot cooked rice.

 
Rec: Cabbage and Apples in the Crockpot

1 medium cabbage, coarsely chopped
2 tart apples, cored and diced
2 medium onions, quartered
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup apple juice concentrate, thawed
1/2 cup chicken broth
3 tablespoons brown mustard

Lightly oil the slow cooker or spray with non-stick cooking spray; add cabbage, apples, and onions. Toss with the salt and pepper.

In a cup, combine the apple juice concentrate, chicken broth, and mustard and whisk until blended. Pour over the cabbage mixture.

Cover and cook on LOW for 6 to 8 hours, or until vegetables are tender. Stir the mixture every 2 to 3 hours. Serves 6 to 8. Great with sausage or pork.

 
I have 2, both Rival: a regular-size one and also a mini one

The large one (4-qt) you can set to High-Low-Off, and the little one is just on or off. I use my large on and set it on low if I'm going to leave the house.

I wouldn't suggest the little one though - it has a removable crock insert, but I can't tell you how many times I've burned my fingers on the metal rim. IMHO a bad design. But it works fine, saves space, and is easy to wash.

 
I also like to start out at high for the first hour to get the heat up, then turn it down, if I'm

at home.

 
Different Sally, I think....

.... I don't see myself writing a book on cheesecakes.... my husband is the anti-cheesecake guy by definition, I think he would consider that high treason! smileys/smile.gif

 
REC: Coconut Beef Curry in Crockpot by Anna_X

I failed to note where I got this recipe, but it surely is nice to come home to something hot and tasty these nights.

Coconut Beef Curry

Brown 2 lbs. stewing beef (1/4" strips) with 1 Tb. oil in a pan.

Add and cook just until fragrant:
2 onions, sliced
2 cloves garlic, minced
2 Tbs. paprika
2 Tbs. cumin
1 tsp. cinnamon
2 Tbs. red curry paste

Put in a crockpot with:
4 medium potatoes, peeled and chopped
1 lb. bag of small baby carrots

Add:
2 Tbs. tomato paste
1 14 oz. can of coconut milk
1/2 c. water
1 tsp. salt
(May add salt and pepper to taste near the end of cooking)

Stir it all. Cover and cook on LOW 8 - 10 hours or HIGH 4 - 6 hours until the veggies are tender and the stew is bubbling.

Sprinkle with cilantro.

I find it ready at 7 hrs on LOW, if the beef was browned first. Enjoy!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3286

 
REC: Chicken Enchilada Casserole in the Crockpot by DawnNYS

Basically, I make a casserole and instead of baking it, I put it in a slow cooker.

2 cups leftover chicken, cubed
1/2 cup sliced ripe olives
1/4 cup onion, chopped
1 clove garlic, crushed
16 oz tomato sauce (or salsa)
1/2 cup water
1 tsp chili powder
3/4 cup shredded Cheddar cheese
favorite recipe for cornbread (I use a mix and add a Tbsp of honey and/or pepper relish to it)

Combine all ingredients except for cheese and cornbread, and place in a well-greased slow cooker.

For the top layer, sprinkle the cheese, and finish by pouring 1 cup of cornbread batter over all. Use the rest to make muffins, as adding more will cause the bread to "take over" the recipe and you will have 90% cornbread!

Set on high for an hour and then reduce to low for another 6 hours.

Serve with sour cream, salsa, more shredded cheese.

http://eat.at/swap/forum1/3415_REC_Chicken_Enchilda_Casserole_in_the_Crockpot

 
REC: Crockpot Curried Chicken Legs by Dawn_MO

You could use a no-sugar added jam or marmalade to lower the carbs. I added some green onion and cilantro, and 1 tablespoon of curry powder.

Crockpot Curried Chicken Legs Recipe #86804

This is an easy way to prepare curried chicken in the crockpot. I like to serve this with rice pilaf and assorted veggies.
6 chicken legs
1 cup chopped onions
1/2 teaspoon curry powder
1 tablespoon butter (i use unsalted, real butter)
1/4 cup orange marmalade

3-4 servings Change size or US/metric
Change to: servings US Metric

7 hours 10 minutes 10 mins prep

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3504

 
REC: Luau Pork by Debbie_in_GA

I'd do the low cooking for closer to 8 hours to be more tender. I haven't tried the slow cooker version.

Enjoy!

Debbie


Luau Pork

1 pork butt
1/3 cup Worcestershire sauce
brown sugar

In a conventional oven:
Take a port butt with all its wonderful fat and bone still in, place in a covered pot. Take a small bottle of Worcestershire sauce (1/3 cup) and put half on each side. Take a small handful of brown sugar and smush it onto the meat, flip over and repeat on the other side.

Place covered pot in preheat oven at 500F and leave there for 30 minutes. Turn down oven to 250 degrees and leave alone for 4 to 6 hours. Do not open the oven as this reduces the heat in the oven and messes up the cooking.

In a crockpot:
Follow above preparations. Preheat crockpot to hot and place meat inside, turning down to low. Leave alone for 4-6 hours. Do not lift lid during cooking.

Description:
"Not too pretty, but fall-off-the-bone tender, tasty and EZ!"http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=7273

 
REC: Mahogany Chicken in a Crockpot (with pork variation) by DawnNYS

I did a variation of a pork recipe that I had made before... this is very good, so I thought I'd post for something a little different.

2 lbs chicken thighs
2 Tbsp cider vinegar
1 Tbsp molasses
1/4 cup yogurt
1/2 cup pitted cherries
1/2 small onion, diced
1/4 tsp black pepper

Combine all ingedients and cook on high for an hour and a half, and then on low for another 5 hours. Very tender and good.


Pork variation -

Crockpot Pork Roast w/Sweet&Sour Cherry Sauce

The combination of the sour cherry taste with the pork flavor is very good. Very little effort, too.

2 1/2 to 3 lb pork roast*
1/2 tsp black pepper
1 tsp salt
2 cloves of garlic, whole
1/2 cup cider vinegar
1 Tbsp molasses
1/4 cup (or more) dried cherries
2 Tbsp cherry jelly

Pat roast with slat and pepper and place in crockpot or slow cooker. Top with garlic, vinegar, molasses, cherries, and jelly. Cook on high for the first hour, then turn down to low for another 6+ hours (or until inside temperature measures at least 155 degrees F).

Let set about 10 minutes before slicing - serve with juices.

*This is really good with pork shoulder, but other cuts of pork would work too. Maybe even less fatty.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=19656

 
Ranch Pork Roast

Ranch Pork Roast

1 2 1/2 - 3 lb boneless pork shoulder roast
1 pound red potatoes halved
1 can cream of chicken soup
1 8oz pkg cream cheese, cubed and softened
1 0.4 oz pkg ranch dry salad dressing mix
pepper

trim fat from roast and brown well on all sides.

Place cut potatoes in bottom of crockpot. Place meat over potatoes. In medium bowl whisk, cream cheese, soup and ranch dressing and pepper. Spoon on top of meat and potatoes.
Cover and cook on low 9-10 hours or high for 4 1/2-5 hours.

 
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