Sunday, 02 November 2008
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Have Any Good Slow Cooker or Crockpot Recipes?
Guest post submitted by MommasBbyKnJke
On Mondays (my day off) I like to put something in the slow cooker/Crockpot early in the morning and let it cook all day.
Last week I made Baked Potato Soup. (this is made on the stove but is really good)
- 1/4 Cup of instant potato flakes
- 2 Cups of chicken broth
- 1/2 Cup of all purpose flour
- 3 large potatoes
- 1/4 tsp of garlic powder
- 1/4 tsp of sugar
- 1/2 cup of butter
- 3 cups of milk
- 1/4 tsp of ground white pepper
- 1/4 tsp of black pepper
- cheese, bacon bits and chives
Bake 3 Large Potatoes in oven or microwave. Combine 1/4 cup of instant potato flakes and 2 cups of chicken broth and set to the side. Melt 1/2 cup of butter in sauce pan. Once melted add 1/2 cup of flour allow to brown stirring constantly. Stir in 3 cups of milk and stir constantly until mixture thickens. Add Potato Flakes/Broth mixture and cut-up baked potatoes. Add remaining ingredients and allow to cook until desired texture. Serve and garnish with cheese, bacon bits and chives.
This week I made Easy Cheesy Chicken Soup.
- 2 Cans of Cream of Chicken Soup
- 2 Cans of Cream of Cheddar(or Cheddar Cheese) Soup
- 4 boneless, skinless Chicken breast
Combine all ingredients and allow to cook for 8 hrs.
Does anyone else have any great soup recipes? Anything easy too make in a slow cooker or crockpot??
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Comments (16)
Italian beef!
(from http://southernfood.about.com/od/crockpotbeefrecipes/r/bl101c3.htm but this is exactly how we make ours too)
<li>3 1/2 to 4 pounds beef roast, sirloin tip or rump roast<li>12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy <li>12 ounces (jar) pepperoncini peppers<li>1 envelope Italian salad dressing (zesty Italian)<li>10 ounce can condensed beef brothPlace beef roast in a 3 1/2 to 5-quart slow cooker. Combine
Giardiniera, pepperoncini peppers, dry salad dressing mix, and
condensed beef broth.
Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours,
until meat is very tender. Use a fork to shred for sandwiches and serve
with crusty Italian rolls or crusty bread.
Serves 10 to 15.
My only advice is to try to get a pretty lean beef roast or you get a lot of grease you have to get out. Also, you can use the liquid salad dressing too, but because of the oil on top, it gets the beef really oily, too.
SO YUMMY!
Yummmmm - this sounds good!
One of our favorites is:
Santa Fe Chicken
6 frozen chicken breasts
1 can tomatoes w green chilis
1 can corn
1 can black beans
8 ounces velveeta
Cook in the crockpot on low all day. 30 minutes before serving stir in 8 ounces velveeta cheese cut into small chunks so it will melt quickly.
Serve over rice or with tortillas. If you like spicy, add green chili when you add the cheese.
Barbecued Pulled Pork
Put in crock pot: 2 lb pork loin, 1 sliced onion, 1 cup Coke (or Pepsi or Dr. Pepper), 1 cup BBQ sauce.
Cover and cook on high 5-6 hours or low 8-9 hours.
Drain. Pull pork apart and serve on hamburger buns with BBQ sauce.
Crock Pot French Dip Sandwiches
Put in crockpot: 1 lb brisket, 15 oz can of beef broth, 1 pkg onion soup mix
Cook on low 8-10 hours, high 5-6 hours
Serve on hard rolls with broth for dipping.
@GamerPanda@xanga - that sounds really good...I may have to give that a try!
@quiltnmomi@xanga - i really like that..it sounds easy AND cheap to make. Good too!!
@TashaDW_18@xanga - I've been trying to find a good pork recipe. thanks!
I *LUFF* my slow cooker!
The fastest, easiest meals:
Roast = 1 can condensed cream of mushroom soup, 3/4 cup water, 1-2 lbs roast. 8-9 on low for tender pull apart meat.
Very seasoned Ham = http://allrecipes.com/Recipe/Easy-Slow-Cooker-Ham/Detail.aspx
Turkey = http://allrecipes.com/Recipe/Turkey-in-a-Pot/Detail.aspx
Even better turkey = http://allrecipes.com/Recipe/Slow-Cooker-Thanksgiving-Turkey/Detail.aspx
We've also thrown frozen meat in the cooker with some marinade or other liquid seasoning, turned the cooker on, and come home 8 hours later to perfect meat. No prep!
*VERY* Tasty Recipes (but prep or lots of ingred):
-Mediterranean Chicken-
1 butternut squash peeled and cut, 1 bell pepper cut, 4 chicken breasts cut, 14oz can stewed tomatoes undrained, 1/2 c salsa, 1/4 c raisins, 1/4 t cinnamon, 1/4 t cumin, and cooked couscous. Layer squash, pepper, chicen in bottom of cooker. Mix tomatoes, salsa, raisins, cinnamon, cumin and pour into cooker. 7 hours on low and serve over couscous.
-Chicken Tagine-
4 chicken thighs cut, 1 onion sliced, 2 carrots sliced, 1/2 c raisins, 1/2 c dried apricots chopped, 1 c chicken broth, 1 T tomato paste, 1 T lemon juice, 1 T flour, 1 t garlic salt, 3/4 t cumin, 3/4 t ground ginger, 1/2 t cinnamon, 1/2 t pepper, cooked couscous. Layer chicken, onion, carrots, raisins, apricots in bottom of cooker. Whisk broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and pepper. Pour into cooker. 8 hours on low and serve over couscous.
-Zesty Italian Beef Tips-
2 lbs beef stew meat, 1 c frozen small whole onions, 6 oz jar pitted Kalamata or Greek olives drained, 1/3 c sun-dried tomatoes in oil drained and chopped, 28 oz jar marinara sauce, and cooked pasta. Place beef and onions in cooker. Top with olives and tomatoes. Pour marinara sauce over top. 8 hours on low and serve over noodles.
Beef Stroganoff
1.5-2 lbs stew meat, well trimmed
2 cans cream of mushroom soup
2 soup cans of hot tap water...less for a thicker sauce
1 packet onion soup mix
Mix soup, water, and soup mix together. Mixture will be slightly lumpy. Add stew meat. Cook for 8 hours on low. Serve over rice, egg noodles, or pasta shape of your choice.
Roast
2-3 large potatoes
2-4 cups of baby carrots
2-3 pound beef roast (any cut will do)
1 box beef broth
1 packet onion soup mix
Peel and cut up potatoes in large dice (about the size of a baby carrot). Place in bottom of crock pot. Place beef roast on top of potatoes. Add carrots around roast. Cover with beef broth and soup mix. Add enough water to cover roast.
We shred the roast and then serve it over Texas toast with beef gravy on top. We use the McCormick brown gravy packet. Putting the potatoes under the roast keeps the meat from sticking to the pot.
Also...we ALWAYS use one of those ingenious Reynolds Wrap crock pot bags. Super easy clean-up!
Spicy peppered roast
1 rump roast
1 can of golden pepporocini peppers (stems removed, peppers placed on top of the roast and the juice rubbed over the roast.)
That's it. Cook it till it is tender and falling apart, and eat it over rice. Spicy but not too spicy.
Yaay! I love potato soups!
One of my favorites is from Rivals cookbook. I dont remember the name of it. It is a newer one. I think they name this "Easy Italian Sausage Scramble" I call it sausage potato stuff! lol
Italian Sausage, browned (I always use hot italian, but that is up to your tastes!)
Potatoes, cubed
Tomato, diced (I use a can, because I am lazy!)
Onions, diced
frozen corn
cheddar cheese, shredded
parsley
Mix it all in the crock pot, let it cook all day on low! (Sorry I dont have the exact amounts. I usually use 2-3 pounds of sausage. half an onion. 1 can of tomatos. 8 oz cheddar, 1/2 to 1 bag of corn. And then I stuff it the rest of the way with potatoes! I have a smaller crock pot. 4 quart maybe. sorry I dont really remember. If you are interested in the exact recipe, please let me know. I will type it up when I am home. I will also try to post the name of the book, it has some really good recipes in it!)
Beef Barley Soup
1-2 pounds of stew meat (I prefer to just buy a cheap roast and cut it up myself to save money).
6 cans of beef broth or 6 cups of water and 6 beef bullion cubes
lots of veggies (potatoes, carrots, beans, onions, peas, corn etc.) or 4 cans of vegall
1 cup of medium pearl barley
2 cans of diced tomatoes
a couple of cloves of garlic and italian seasoning to taste
put all ingredients in a crock pot on low for 8 hours or high for 5-6 hours.
Even my picky son who won't eat veggies eats this soup it's great with a nice crusty loaf of bread on a cold day warms you body and soul :)
Ohhh I miss having one of these...(but no space and I have way, way too many kitchen appliances and gadgets).
my ultimate fave...Creamy Italian Crock Pot Chicken:
Ingredients
4-6 boneless skinless chicken breasts, halved
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
2 ounces water
8 ounces cream cheese, softened
1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
hot cooked rice or pasta
Directions
1
Place the chicken breast halves in the crock pot.
2
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3
Cover and cook on low for 3 hours.
4
Combine the cream cheese and soup until smooth and blended.
5
Pour soup mixture over chicken.
6
Cook 1 hour more or until chicken is cooked through.
7
Serve over hot cooked rice or pasta.
My mom makes extremely good Matzo Ball Soup. It's a Jewish soup.
She doesn't have an exact recipe for it. She just adds a little bit of everything and periodically tastes it, adding things accordingly.
She lets it sit in the crock pot all day, just letting it stew.
It comes out sooo amazing.
@der_lila_Stern@xanga - omg that sounds sooo good!!! I'd love to get the recipe from you if you could message it to me
Did you have the chicken on the side or do you cook it and cut it up and add it to the soup?
www.crockpot365.blogspot.com <-- Awesome crockpot recipe site!