Simple yet tasty crock pot recipes

[Underdog]

Any tried and true recipes for crock pot cooking?  We just bought a crock pot and I'm planning to try it out this weekend.  I'd like to keep the recipes simple (to keep shopping and prep to a minimum), but I don't want to sacrifice flavor.

[Mhoram]

Most of my crock pot cooking boils (ha!) down to:

1.  Place chunk of meat in crock pot.
2.  Turn on low.
3.  Wait several hours.

One important tip is to never add water.  The meat and vegetables have far more than enough juices on their own.  (In some cases, I'll pour some off halfway through.)  The only time you'd add water would be when cooking something that will absorb it, like pasta.  In that case, you'd probably want an actual recipe to get the ratio right.

One thing that helps flavor if you're cooking something like a roast, is to rub it with salt and pepper (or whatever) and brown it on all sides in a hot skillet before putting it in the crock pot.  You get less of a "boiled" effect that way.

Other than that, I just experiment with herbs and spices and stuff.  Whole fresh herbs can be added at the beginning, but ground stuff is better added toward the end, so the flavor stays fresher.  I like to layer the bottom with sliced onions and celery, both for the flavor and to keep the bottom of the meat from overcooking.

[CanadianCatholic]

ill throw a roast in there, with some potatoes and carrots, dump in a couple cups of beef brother, salt and pepper, slice up some onions, and garlic. Cook on low for 8 - 9 hours. TASTY! then i strain it all, and use the juices to make gravy

[libby]

beans.

Any beans - the longer they cook, the better they are.

For black or red beans, I saute onions and garlic in olive oil, put in oregano, a bay leaf, a little cumin, and a can of tomato sauce - water to cover+ 3 "

put that in the crockpot with beans that have beem soaked overnight, then add some vinegar, wine, and a little sugar as they're cooking - salt pepper, more olive oil.... man.

For southern beans  - onions, soaked beans, bacon grease, fatback or streak o lean, and tomato -

for split pea, go to the Honey Baked Ham and get a bone ( 4$ +- ) and put it in w/ the peas, onion, carrots...

cover w/ water

when they're almost done, add a little sugar, and plenty of sherry.

 the  HB bones always have at least a lb. of meat on them, so either make sandwiches or cut it up and put it in the soup.

[Underdog]

My mouth is water...I fear I may begin to drool.   

[SmileBugMK]

Applesauce!  Cut up about 10 apples, add 1/2 cup of water and a little sugar and cinnamon, then cook on low for 6 hours.

Oatmeal made with steel-cut oats (Irish oatmeal) can be made in the slow cooker overnight.  Put the oats and water in before you go to bed, then stir in spices in the morning.  Regular oats will turn to mush.  Toasting the oats first makes it extra-flavorful, but it isn't necessary.

And of course pot roasts, fajitas, pulled pork, anything that starts with a big chunk of meat.  Crock-potting is great because it makes cheap cuts of meat tender.

I get a lot of recipes out of The $7 a Meal Slow Cooker Cookbook.  It has a good variety of recipes.

One from that cookbook that I make often in winter is Sausage and Potato Stew.  This plus a grainy bread is a hearty enough meal for even my husband.  Don't let the long recipe fool you; the prep only takes fifteen minutes.

2 slices bacon, diced
1/2 lb. kielbasa, sliced
1 onion, chopped
3 cloves garlic, minced
3 potatoes, peeled and cubed
4 cups chicken stock
2 cups water
2 cups frozen corn
1 (13 oz) can evaporated milk
2 tbsp cornstarch
snipped chives (optional)

1. In a large skillet, cook bacon until crisp.  Drain on paper towels and refrigerate.  Cook sausage for 2-3 minutes in the bacon drippings.  Place sausage in slow cooker.
2. Add onion and garlic to skillet and saute for 4 minutes. Add to slow cooker.  Add potatoes, stock, water, and corn. Cover and cook on low for 8 hours.
3. In a small bowl, combine cornstarch and evaporated milk until smooth.  Add to slow cooker along with the reserved bacon.
4. Cover and cook on high for 30-40 minutes, or until thickened.  Ladle into bowls and top with chives.  Serves 8.

Happy crock-potting.

[jovan66102]

Here's a crockpot adapted recipe for the world famous Plaza III steak soup. Best thing I ever made in a crockpot! I had the real thing in the original restaurant 35 years ago and this is just as good!

http://www.cooks.com/rec/search/0,1-0,soup_iii,FF.html

And here's a link to the Rival Crockpot cookbook:

http://www.a-crock-cook.com/rival-crock-pot-recipes.html

[leome]

here are some of my favorites! Can you tell I love my crock pot!


Creamy Chicken
INGREDIENTS
•6 skinless, boneless chicken breast halves
•1 (8 ounce) bottle Italian-style salad dressing
•1 (10.75 ounce) can condensed cream of chicken soup
•1 cup chicken broth
•1 (8 ounce) package cream cheese
•1/2 teaspoon dried basil
•1/2 teaspoon dried thyme
•salt and pepper to taste *
DIRECTIONS
1.In a slow cooker, combine the chicken breasts and Italian-style dressing.
2.Cover, and cook on Low for 6 to 8 hours.
3.Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.

Chili
INGREDIENTS
•2 pounds ground beef
•2 (16 ounce) cans kidney beans, rinsed and drained
•2 (14.5 ounce) cans diced tomatoes, undrained
•1 (8 ounce) can tomato sauce
•2 medium onions, chopped
•1 green pepper, chopped
•2 cloves garlic, minced
•2 tablespoons chili powder
•2 teaspoons salt
•1 teaspoon pepper
•Shredded Cheddar cheese
DIRECTIONS
1.In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

TexMex Chicken
I add a roast/pork or chicken
jar of salsa
corn
black beans

and that turns out great and not much fat added


Roasted Chicken
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onions, chopped


1. In a small bowl, combine the spices.
2. Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight.
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken.
7. No liquid is needed, the chicken will make it's own juices.
8. Cook on low 4-8 hours.

*********** I don't include the white pepper, and instead of garlic powder I actually cut up some garlic and throw it in..

THEN

I freeze the juice and the left over chicken, after two times making the chicken, I then take the frozen broth, slice off the fat that has formed at the top, put a few of those cubes/bags of juice into the crock pot, along with the left over chicken, one bullion chicken cube, plus maybe some chicken broth if needed, some water, salt and pepper, throw it in the crock pot, skim the fat off the top every hour or so (could do it after cooking it all day) then I throw in noodles about a half an hour to an hour before it needs to be eaten



Crock pot lasagna
1-2 jars of spaghetti sauce
chopped pepper
chopped onions
salt
pepper
ground turkey, cooked, drained
as many lasagna noodles as you think would work broken up
cook on low for like 6-8 hours or so



Crock Pot BBQ Chicken
4 chicken leg/thigh combos
1 bottle (at least) of BBQ sauce
Some honey (as much as wanted)
Throw it all in, pour some water over to think the BBQ sauce
Cook for 8 hours



Crock Pot Chilli
2-3 cans of tomato paste
salt
pepper
chilli powder (whatever kind ya want)
Water
cook for 8 hours or so serve over spaghetti (Cincy style) with cheese/onions/beans


Cranberry Chicken
Ingredients
• 4 to 6 chicken breasts
• 1 can whole cranberry sauce
• 2/3 cup chili sauce (hot dog chili sauce is fine)
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 package dry golden onion soup mix
Preparation
Place chicken breasts in the crockpot. Combine remaining ingredients; add to the crockpot, coating chicken well. Cover and cook on low 6 to 8 hours. Serves 4 to 6.


Chili Coke Roast
3-5 lb chuck roast
jar of chili sauce
1 can of coke
Dry onion soup mix (1 pack)

Cook on low 8 hours


Thick Stew
Good 2nd meal after you cook a ham.

2 cups lentils (1 bag)
3 cans chicken broth
1 bay leaf
1-2 cups chopped carrots
1-2 cups chopped celery
1-2 cups chopped onion
1-2 cups ham, cubed
1 tsp worcestershire sauce
1/2 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp celery salt
1/2 tsp pepper
5 shakes of tabasco
1/4 tsp caraway seeds


I eyeball the veggies. Somewhere between 1 and 2 cups for each. Add a little water to cover everything if the broth doesn't. Cook on low for 7-9 hours.


Cheesy Ranch Chicken and Broccoli in the Crock-pot
4-5 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 soup can of water
1 packet of ranch or onion soup mix
1 cup sour cream
1 cup cheddar cheese
1 bag frozen cut up broccoli

Cook on low. Serve with rice


Crock-pot Easy Santa Fe Chicken
1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 skinless boneless chicken breasts (can use frozen)
1 8 oz brick cream cheese, low fat is fine
1 cup shredded cheddar cheese

1. In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.

2. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

3. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.

4. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce


Mac & Cheese
3 cups milk
1 - 10 3/4oz. condensed cheddar cheese soup
2 eggs, beaten
1 small to medium onion, chopped fine
4 cups shredded sharp cheddar cheese
1 - 16 oz. box of elbow macaroni
2 tablespoons flour
1 tablespoon dijon mustard
salt and pepper to taste


COMBINE
Milk, soup, eggs, onion, cheese, flour, salt, pepper, mustard, and macaroni in a large bowl until blended.

COOK
On Low for 3- 3 1/2 hours, Sprinkle with paprika, Serve


Pot Roast
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (1 ounce) package dry onion soup mix
1/2 cup and 2 tablespoons water
2-3/4 pounds pot roast

DIRECTIONS
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.


Beef Stroganoff
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

DIRECTIONS
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.


Slow Cooker Chicken Tortilla Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


spinach artichoke chicken
I also make an spinach artichoke chicken. I never use recipes I just throw stuff together that sound good

1 can artichoke hearts in water, drained
1 package frozen spinach
1 brick cream cheese, softened
1 can cream of celery soup
1 cup parmesan cheese

mix everything together and pour over chicken breasts, cook on low 6 hours.


dip recipe
1 block of veleeta cheese (I use the big size)
2 cans of RoTel
1 small can of green chilies
1 little milk

Throw the veleeta, 1 1/2 cans of RoTel (juice and all) and a little of green chilies in the pot and turn on low. Let it cook until melted.

Open lid and taste with a corn chip. mmmmm check spice level. If you want spicier, add more Rotel and chilies. If not it is ready to serve. Right before serving, add a splash of milk to make it creamy. Stir it up and try to share.


French Onion Beek*
You'll need:
1 1/2 pounds boneless beef round steak, about 1/2-inch thick
8 ounces fresh sliced mushrooms, or 2 cans (4 ounces each) sliced mushrooms, drained
1 cup coarsely chopped onion
1 (10 3/4 oz) can condensed French onion soup
1 package herb-seasoned stuffing mix, stovetop-type
1/4 cup melted butter
1/2 cup shredded Mozzarella or other good melting cheese

PREPARATION:
Cut round steak into 6 to 8 serving sized pieces. Layer half each of the round steak, mushrooms, and onion in 4 to 5 quart slow cooker; repeat layers. Pour soup over all. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.

In a medium bowl, combine stuffing mix, stuffing seasoning packet, melted butter, and 1/2 cup of the liquid from crockpot; gently stir to mix. Place stuffing over top of ingredients in crockpot. Increase crockpot heat to HIGH; cover and cook for 15 to 20 minutes longer, until stuffing is moist and fluffy. Sprinkle with the cheese. Cover and cook until cheese is melted.

Serves 6.


Chicken Chilli
1 can black beans rinsed
1 can kidney beans rinsed
1 32oz Jar Southwest Salsa
1 can corn
1 can of chicken (Like the Costco canned chicken that is good for everything)
1 can chicken broth

Depending on who is eating it I may add another can of beans or chicken and chopped green chiles.

Mix all of the ingredients in the crock pot heat and serve. I like to top mine with lowfat cheese.

Super Yummy lunch for Play dates!


Crockpot Creamy Italian Chicken

4 boneless skinless chicken breast halves
1 envelope italian salad dressing mix
1/4 cup water
1 package (8oz) cream cheese, softened
1 can condensed cream of chicken soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
hot cooked rice or noodles

Place chicken in slowcooker. Combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup unitl blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles


Crock Pot Chocolate Cake

INGREDIENTS:
1 pkg. plain devil's food cake mix
1 pkg. (3.9 oz.) chocolate instant pudding mix
1 container (16 oz; 2 C.) sour cream
4 eggs
3/4 C. vegetable oil
2 tsp. pure vanilla extract
1 pkg. (6 oz. or 1 C.) semisweet chocolate chips
vegetable oil cooking spray, for misting the slow cooker
ice cream of your choice, for serving
PREPARATION:
Place the cake mix, pudding mix, sour cream, eggs, oil and vanilla in a large mixing bowl. Add 1 cup of water and then beat with a mixer on low speed until blended, 30 seconds. Stop the machine and scrape down the side of the bowl.


Increase the mixer speed to medium and beat until all the ingredients come together and are well blended, about 2 minutes longer, scraping down the side of the bowl again, if necessary. Fold in the chocolate chips.

Spray the bottom and side of a 4 1/2-to-6 quart slow cooker with vegetable oil cooking spray. Pour the batter in the crock-pot and cover it.

Cook the cake 3 1/2 hours on high heat or 6 1/2 to 7 hours on low heat. Don't worry about what it looks like--it becomes quite puffed in the center and begins to pull away from the side of the cooker when it is done.

Spoon the warm cake into serving bowls and serve with ice cream. Serves about 12.

Note: Reheat leftover in the microwave oven for 20 seconds and serve with ice cream. You can use different flavors of pudding mix and vary the kind of chips if you want to create your own version of this delicious crock-pot pudding cake!
_________________

[Scipio_a]

Wow...you guys are awesome...thanks

[Iuvenalis]

On that roast thing:

1-I throw the roast in (amounts are for ~3-3.5lbs)
2-As others have said, no water, the juices and the other stuff are more than enough
3-a can of mushroom soup (no water!)
4-a packet of "lipton" (we use generic actually) onion soup powder mix
5-About half a chopped *red* onion (yep, in addition to the mix, it's not as strong as you think)
6-Several whole cloves of garlic, at least 5 (not to be confused with 'bulbs'!  )
7-Thyme, say 6 sprigs or so
8-1/4 to 1/3 cup of worschestchire sauce (however you spell that)
9-Some Beer

Then of course, set it and forget it overnight and this is my Sunday football food. In fact, this is cooking *right now* in our crockpot. We put it on white rice, but we use a rice cooker (asian household)

My wife makes a mean tortilla soup in that thing too, I'll ask her for the recipe for you.

Lastly, about.com has a lot of recipes for them, over a thousand. We've never run out of ideas from there. Tweaking is usually needed to suit your tastes after you try it:
http://southernfood.about.com/library/crock/blcpidx.htm

[CanadianCatholic]

Iuvenalis, i would love the recipe for the tortilla soup! Crock pots are the best. My mom got me a HUGE one for Christmas a few years ago, i use it all the time. I love starting it in the morning, running errands, and coming home to a super yummy smelling house!

[matthew_talbot]

Crockpot venison barbecue 

  * 3 lbs. boneless venison, cut in 1-inch cubes
    * 1 cup chopped onion
    * 1/2 cup chopped green pepper
    * 1 cup water
    * 2 teaspoons instant beef bouillon or equivalent base
    * 1 (10 3/4 oz.) can tomato soup
    * 1/4 cup Worcestershire sauce
    * 1 tsp. garlic powder
    * 1 tsp. dry mustard
    * 1 tsp. thyme
    * 1 tbsp. paprika
    * 2 tbsp. brown sugar
    * Buns

Preparation:
Place meat in Crockpot or slow cooker. Add onion, green pepper and 1 cup water. Add beef bouillon. Cover and cook on LOW for 8 to 10 hours, until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid. Add remaining ingredients and stir to mix. Cover and cook on LOW for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.
Spoon over toasted bun halves to serve.

[HappyWife]

Roasts are good and you can stock your freezer with them when they go on good sales!!

 I have to disagree with the previous posters who said no h20/borth. Here is what I do with a 4qt pot: (the size of your pot makes a big difference depending on what size item you are trying to make)

-Take roast (I like  a nice chuck shoulder roast)

-place in crock pot fat side up

-add enough beef broth to just reach the top of the roast.

-sprinkle "adobo seasoning" over the top creating a "layer" of spice on the top of the broth. That way you have a good measure

-repeat with garlic powder

-add 1/2 tsp salt and a few grinds of pepper.

-place on low for 8 hrs

  When my roast is done it is so tender and very good. I ALWAYS make gravy like this:

Melt  3 Tbls butter per cup of juices you will be using from crock-pot in a large skillet. (I usually have about 2 cups of liquid)
         Add 3 Tbls flour for each of the 3 Tbls butter. whisk the flour into the butter and allow the mixture to get bubbly. Than gently pour your liquid in the skillet while whisking. Continue to whisk until liquid has completely incorporated butter/flour mixture. (this will thicken a bit upon standing) You can also toss some previously sauteed mushrooms into this gravy for a super yummy sauce!

I serve this with egg noodles!

     Good Luck

[CanadianCatholic]

Whats venison?

[voxpopulisuxx]

heres to UNDERDOG +1 fishe
for such a great OP idea as this.......its nice to drop the deep topics once and a while. I hope this thread goes as long as the "to what are you listening thread" because I love all kinds of soups and stews and sauces and such...I regularly eat soup for breakfast......thnxs Underdog
 

and especiall since its so economical