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favorite?
please post your all time favorite crock pot recipe.
BBQ Sandwiches
Rump roast cooked till falling apart.
Take out of crock pot and chop up.
Pour your favorite BBQ sauce over top and serve on hambugar buns.
I usually end up having to use 2 roast because it goes fast.
Rump roast cooked till falling apart.
Take out of crock pot and chop up.
Pour your favorite BBQ sauce over top and serve on hambugar buns.
I usually end up having to use 2 roast because it goes fast.
about 1 year ago
This was the 6 Chicken Breast Recipe.
My husband cooked it today for dinner.It was very good.We will be fixing it again.Thank you.
about 1 year ago
I forgot to mention we served this over rice.Very tasty.
about 1 year ago
1 Beef or Pork Roast
1 pkg. Onion Lipton Soup Mix
1 can Beefy Mushroom Soup
1/2 - 3/4 soup can of water
Cook over night on low, meat falls to pieces. So yummy & easy!
1 pkg. Onion Lipton Soup Mix
1 can Beefy Mushroom Soup
1/2 - 3/4 soup can of water
Cook over night on low, meat falls to pieces. So yummy & easy!
about 1 year ago
Crockpot Chicken
4-5 frozen skinless chicken breasts
2 can cream of chicken or mushroom soup ( 1 of each is good too)
add water to soup and pour all the liquid over the chicken breasts
Cook slow all day.
Since my daughter was in a wheelchair and had two hungry sons to feed, she used the crockpot a lot. Her's had settings for 2-4-6-10 hours on it and then it would shut off and remain on warm until she shut it off. She made this recipe a least every other week. She would set it for 10 hours and the chicken would all fall apart and be almost like chicken gravy you would put over biscuits or rice. Sometimes she would put noodles in it or serve it over rice. Really quick & easy to do without much preparation time.
4-5 frozen skinless chicken breasts
2 can cream of chicken or mushroom soup ( 1 of each is good too)
add water to soup and pour all the liquid over the chicken breasts
Cook slow all day.
Since my daughter was in a wheelchair and had two hungry sons to feed, she used the crockpot a lot. Her's had settings for 2-4-6-10 hours on it and then it would shut off and remain on warm until she shut it off. She made this recipe a least every other week. She would set it for 10 hours and the chicken would all fall apart and be almost like chicken gravy you would put over biscuits or rice. Sometimes she would put noodles in it or serve it over rice. Really quick & easy to do without much preparation time.
about 1 year ago
Chili Verde (Green chili) (serves 6-8)
Ingredients:
8 oz dry pinto beans
3 chicken bouillon cubes
3-5 cups water
2/3 cup finely chopped onion (or equivalent dried, chopped)
1 tsp minced garlic
1 pound cooked chicken (cut up in bite size pieces) (or you can use shredded pork)
1 can chilies (4.5 oz)
1 can whole kernel corn (15 oz)(drained)
1 tsp cumin
3/4 tsp oregano
1/8 tsp ground cloves
1/8 tsp cayenne pepper
1 tsp salt
Topping and accompaniment:
Monterey Jack cheese (or cheddar)
flour tortillas
I make this dish in a crock pot so I don't have to worry about it boiling dry, but a pot on the stove is fine, just make sure to add extra liquid when needed.
Clean and rinse beans, then put in pot. Add bouillon cubes along with water. It is not necessary to dissolve the cubes separately, as they will dissolve on their own as they soak and the water heats up. Add onion and garlic to the pot. Stir occasionally. Cook until beans are done, 5-6 hours in a crock pot on high, 2-3 hours on stove top (after soaking several hours before starting recipe). When beans are beginning to get done, add chicken, spices and salt. Continue cooking 30 minutes to an hour. (If you are using a crock pot, just let it keep cooking until you are ready to eat.) Top individual servings with grated Monterey Jack cheese and serve with heated tortillas and a salad or guacamole and tortilla chips.
Ingredients:
8 oz dry pinto beans
3 chicken bouillon cubes
3-5 cups water
2/3 cup finely chopped onion (or equivalent dried, chopped)
1 tsp minced garlic
1 pound cooked chicken (cut up in bite size pieces) (or you can use shredded pork)
1 can chilies (4.5 oz)
1 can whole kernel corn (15 oz)(drained)
1 tsp cumin
3/4 tsp oregano
1/8 tsp ground cloves
1/8 tsp cayenne pepper
1 tsp salt
Topping and accompaniment:
Monterey Jack cheese (or cheddar)
flour tortillas
I make this dish in a crock pot so I don't have to worry about it boiling dry, but a pot on the stove is fine, just make sure to add extra liquid when needed.
Clean and rinse beans, then put in pot. Add bouillon cubes along with water. It is not necessary to dissolve the cubes separately, as they will dissolve on their own as they soak and the water heats up. Add onion and garlic to the pot. Stir occasionally. Cook until beans are done, 5-6 hours in a crock pot on high, 2-3 hours on stove top (after soaking several hours before starting recipe). When beans are beginning to get done, add chicken, spices and salt. Continue cooking 30 minutes to an hour. (If you are using a crock pot, just let it keep cooking until you are ready to eat.) Top individual servings with grated Monterey Jack cheese and serve with heated tortillas and a salad or guacamole and tortilla chips.
about 1 year ago
Mmm ... I made a small pot of Chili Verde & it was delicious. I'll have to make that one again.
12 months ago
I just bought a new crockpot and this recipe came with it. I never thought you could put a whole chicken in the crockpot; I always thought you had to cut it up first. So easy to prepare, and has already become one of my favorites!
LEMON ROASTED CHICKEN
3-4 lb chicken
1/2 cup onion, chopped
2 tbsp butter
juice of one lemon
1 tbsp fresh parsley (=1 tsp dried)
1/4 tsp each salt, thyme, paprika
Rinse chicken well and pat dry; remove any excess fat. Place the onion in the cavity of the chicken and rub the skin with butter. Place the chicken in the crock pot. Squeeze lemon juice over the chicken and sprinkle with the remaining seasonings. (I also threw the rest of the lemon into the cavity,) Cook on Low for 10 hours or on High for 6 hours.
LEMON ROASTED CHICKEN
3-4 lb chicken
1/2 cup onion, chopped
2 tbsp butter
juice of one lemon
1 tbsp fresh parsley (=1 tsp dried)
1/4 tsp each salt, thyme, paprika
Rinse chicken well and pat dry; remove any excess fat. Place the onion in the cavity of the chicken and rub the skin with butter. Place the chicken in the crock pot. Squeeze lemon juice over the chicken and sprinkle with the remaining seasonings. (I also threw the rest of the lemon into the cavity,) Cook on Low for 10 hours or on High for 6 hours.
10 months ago
Smokey Chipotle Cassoulet
1 lb boneless skinless checken thighs, cubed
1 tsp salt
1 tsp cumin
1 bay leaf
1 chipotle pepper in adobo sauce, minced
1 medium onion diced
1 can (15 oz) navy beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) crushed tomatoes, undrained
1 1/2 c chicken broth
1/2 c fresh -squeezed orange juice
1/4 c chpped fresh cilantro
1) combine all ingredients, except cilantro, in 4 1/2 qart crock. Cover cook on low 7-8 hrs.
2) remove bay leaf and garnish w/cilantro
1 lb boneless skinless checken thighs, cubed
1 tsp salt
1 tsp cumin
1 bay leaf
1 chipotle pepper in adobo sauce, minced
1 medium onion diced
1 can (15 oz) navy beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) crushed tomatoes, undrained
1 1/2 c chicken broth
1/2 c fresh -squeezed orange juice
1/4 c chpped fresh cilantro
1) combine all ingredients, except cilantro, in 4 1/2 qart crock. Cover cook on low 7-8 hrs.
2) remove bay leaf and garnish w/cilantro
10 months ago
Chili Haters Crockpot Chile
I don't know where this recipe originated, and I've certainly adapted it considerably. I am married to a man who loooooves Chili and I have always disliked chili. That is, until I found this recipe--and wow! I'm now a chili fan. What makes this chili so unique? Perhaps it's the tangyness from the spicy V-8 juice, or the slight heat from the fresh jalapenos. Or the balance of the Chipolte peppers? I don't know. I just know it's the best darned chili I could ever imagine eating. For those who are tired of Texas style chile with lots of heat but no tang, you might want to give this recipe a try. The unique and tart flavors will coat your tongue with delight!
Ingredients:
3/4 pound lean ground beef (96/4)
3/4 pound lean ground turkey (93/7)
1/2 Red Pepper, diced
1/2 Large Red Onion, diced
1 1/2 fresh jalapenos, chopped small--be sure to remove all seeds and the spines.
Salt
Pepper
2 Tablespoons Gebhardt chili powder
2 1/4 teaspoons cumin
Garlic--4 cloves, mashed, or 4 frozen squares
3/4 cup Catsup
5 teaspoons lime or lemon juice
1 Tablespoon brown sugar
1 1/2 teaspoons worcestershire sauce
1 teaspoon white vinegar (balsamic if you have it)
3/4 teaspoon mustard powder
3 TBS fresh chopped cilantro
1 1/2 cups SPICY hot V-8 juice (this is a KEY ingredient!)
2 cans (16 oz) of beans--kidney, cannelini, white or black
3/4 can of non-fat refried beans or 3/4 can pureed beans of any kind--run through the food processor.
14 ounce can Stewed Tomatoes with juice (break up tomatoes)
1 packet or 1/2 cup beef bouillon concentrate (Trader Joes has fantastic concentrate in single packets)
Directions:
Saute: Onions, garlic, jalepenos and red pepper, then push aside to outside of skillet.
Add ground hamburger/turkey and brown. Add salt and pepper to taste.
DUMP INTO LARGE CROCKPOT.
ADD:
1 tablespoon brown sugar
3/4 teaspoon mustard powder
2 1/4 teaspoons Cumin
1 1/2 teaspoons Worcestershire sauce
1 teaspoon vinegar
5 teaspoons lime or lemon juice
1 1/2 cups Spicy Hot V-8 juice
3/4 cup Catsup
1/2 cup or 1 packet Beef Boullion concentrate
Heat in crockpot on “high” setting until it starts to simmer, then turn crock pot setting to “Low” and let simmer gently for 1 1/2-6 hours.
Taste: you may need extra salt and pepper and more garlic powder, or a bit more chili powder or cumin to taste.
Yummy garnished with grated sharp cheddar cheese and cilantro leaves.
Terrific served with Jalapeno Buttermilk Cornbread (Fast and delicious: Jiffy Cornbread Mix using buttermilk or kefir instead of milk and adding 1/8 cup of chopped, sauteed jalapeno peppers).
I don't know where this recipe originated, and I've certainly adapted it considerably. I am married to a man who loooooves Chili and I have always disliked chili. That is, until I found this recipe--and wow! I'm now a chili fan. What makes this chili so unique? Perhaps it's the tangyness from the spicy V-8 juice, or the slight heat from the fresh jalapenos. Or the balance of the Chipolte peppers? I don't know. I just know it's the best darned chili I could ever imagine eating. For those who are tired of Texas style chile with lots of heat but no tang, you might want to give this recipe a try. The unique and tart flavors will coat your tongue with delight!
Ingredients:
3/4 pound lean ground beef (96/4)
3/4 pound lean ground turkey (93/7)
1/2 Red Pepper, diced
1/2 Large Red Onion, diced
1 1/2 fresh jalapenos, chopped small--be sure to remove all seeds and the spines.
Salt
Pepper
2 Tablespoons Gebhardt chili powder
2 1/4 teaspoons cumin
Garlic--4 cloves, mashed, or 4 frozen squares
3/4 cup Catsup
5 teaspoons lime or lemon juice
1 Tablespoon brown sugar
1 1/2 teaspoons worcestershire sauce
1 teaspoon white vinegar (balsamic if you have it)
3/4 teaspoon mustard powder
3 TBS fresh chopped cilantro
1 1/2 cups SPICY hot V-8 juice (this is a KEY ingredient!)
2 cans (16 oz) of beans--kidney, cannelini, white or black
3/4 can of non-fat refried beans or 3/4 can pureed beans of any kind--run through the food processor.
14 ounce can Stewed Tomatoes with juice (break up tomatoes)
1 packet or 1/2 cup beef bouillon concentrate (Trader Joes has fantastic concentrate in single packets)
Directions:
Saute: Onions, garlic, jalepenos and red pepper, then push aside to outside of skillet.
Add ground hamburger/turkey and brown. Add salt and pepper to taste.
DUMP INTO LARGE CROCKPOT.
ADD:
1 tablespoon brown sugar
3/4 teaspoon mustard powder
2 1/4 teaspoons Cumin
1 1/2 teaspoons Worcestershire sauce
1 teaspoon vinegar
5 teaspoons lime or lemon juice
1 1/2 cups Spicy Hot V-8 juice
3/4 cup Catsup
1/2 cup or 1 packet Beef Boullion concentrate
Heat in crockpot on “high” setting until it starts to simmer, then turn crock pot setting to “Low” and let simmer gently for 1 1/2-6 hours.
Taste: you may need extra salt and pepper and more garlic powder, or a bit more chili powder or cumin to taste.
Yummy garnished with grated sharp cheddar cheese and cilantro leaves.
Terrific served with Jalapeno Buttermilk Cornbread (Fast and delicious: Jiffy Cornbread Mix using buttermilk or kefir instead of milk and adding 1/8 cup of chopped, sauteed jalapeno peppers).
10 months ago
