Crock Pot Recipes

[Duane]

So no recipes for chicken?

1 1/2 pounds bone in skinless chicken breast
1 1/2 pounds bone in skinless chicken thighs
8 ounces sliced crimini mushrooms
1 (1.5-ounce) package Italian Herb Chicken slow cooker seasoning (such as McCormick) 2 (14 1/2 ounce) cans Italian-style stewed tomatoes with juice 1 (6-ounce) can tomato paste

Place chicken and mushrooms in a large slow cooker. In a medium bowl, combine the seasoning mix, tomates and tomatoe paste: mix well. Pour over chicken and mushrooms. Cover and cook for 6 hours on low. Remove
chicken and vegetables to serving platter. Sire sauce and serve with chicken. Makes 8 servings.

 

[Duane]

My favorite chili recipe, you can make this hotter or milder depending on how much cayenne or jalapeno you use and it taste very similar. You also have the option of browning the meat and deglazing it with beer and putting everything in the crock pot.

Sirloin Chili

2-3 pounds of sirloin steak cut into 1/2-1" cubes
16oz can of tomato sauce
14oz can of Mexican Recipe stewed tomatoes
8oz of water
5 Tbs of chili powder
2 Tbs of cayenne pepper
1 1/2 Tbs cumin
2 tsp of ground oregano - I use regular oregano as well
1 Tbs black pepper
1/4 cup of sliced pickled jalapeño peppers
1 medium onion chopped how you like
2 cloves of fresh crushed garlic

This is a rough guide. The only thing I really measure is the stuff in the cans... I put everything together in the crock pot and let it marinate over night. Put the crock pot on high in the morning and enjoy that afternoon.

 

[Duane]

My favorite roast recipe ever:

1- Three to four pound roast is more than enough for me. A flat roast works better than a rounded one but you can use anything. Just cut the roast down so that it fits on the bottom of the crock pot. Also trim the roast the best you can, if not you'll have to skim a lot of fat off the top.


1- Can of cream soup (mushroom, celery, onion, etc...). Some prefer mushroom but I generally use celery. So use whatever flavor floats your boat. You can also use more than one can if you wish. More cream soup makes a thicker gravy.


1- Can of chopped green chilies. I generally use two eight ounce cans. As with the soup use more or less to suit your taste.


Directions: Lay your roast in the bottom of the crock pot. Add in your cream soup and chilies. I also add a can of water, use the can that the cream soup came in. Mix this all together so that the cream soup, chilies and water have a fairly consistent texture. Just use a spoon to swirl it around in the crock pot, no need to use a blender.Put your crock pot on medium and let cook all day. I find that eight to ten hours is more than enough time.


Drain the fat from the crock pot and you have your gravy for the dish. Serve it all over rice and you have a great meal. That's all there is to it.

 

[Hostile]

Duane's one above reminded me of a meatballs and sauce one.

• 1 pound ground beef
• 1 egg
• 1 packet Lipton Onion Soup
• 1 large can of Campbell's Cream of Mushroom soup. (Family size can)

In a bowl mix the ground beef, the egg, and the onion soup mix. When thoroughly mixed form into meatballs and place in the crock pot. Pour the can of soup over the whole contents. Cook for about 4 hours.

Serve over rice. Very simple and pretty tasty too.

 

[needforspeed]

Spicy Chicken Dip

(2) 8 oz pkgs cream cheese

(2) cans cream of chicken soup

10-12 oz can chunk chicken breast

20-25 jalapeno rings


Mix all ingredients in 13x9 cake pan
Bake for 30 mins at 350
stir thoroughly then transfer to mini crock pot
serve with tortilla chips or Fritos Scoops


Greg's Hamburger Dip

2 lbs ground beef (cooked and drained)

2 jars Tostitos medium salsa

1 large block Velveeta, cubed

2 jars Tostitos Spicy bean and cheese dip


Brown ground beef in 4 qt pan (or thereabouts)
drain meat and add salsa
stir in Velveeta
add bean and cheese dip
cook until Velveeta melts completely
transfer to crock pot
serve with tortilla chips or Fritos Scoops

Did I mention that I really like Fritos Scoops? lol​

 

[ZeroClub]

Crockpots are the best.

It took me about a month after moving to find one in a store here (@240 volt with the funky three prong plug).

It's a Morphy Richards slow cooker (yeah, I hadn't heard of it before either. Apparently it is a U.K. company).

I mostly use it for beans and black eye peas, but have done pork, chicken, rabbit and lamb.

 

[Hostile]

Sorry to drag this back from the dead. I was wondering if any of you tried the chili recipe or not?

Guess what I am making for the Super Bowl? Gonna wash it down with some ice cream to counteract the flames.

 

[kmp77]

Anyone have a good Chili Con Queso recipe? Thinking of making some for the super bowl and never made it before.

 

[hairic]

Sorry to drag this back from the dead. I was wondering if any of you tried the chili recipe or not?

Guess what I am making for the Super Bowl? Gonna wash it down with some ice cream to counteract the flames.

I'm trying to come up with a recipe for chicken wings similar to that chili. Where I slow cook wings in a ridiculously spicy chili and then sprinkle the wings with ground peppers and herbs, but I only dried my yellow wax peppers from last summer and they're too spicy to eat in bulk like I tried. I figure I have to start from the bottom and work my way up to a pepper that can be tolerated.

I also recommend this stuff for added spiciness: http://www.sweatnspice.com/Blairs-Hot-Sauces.php Depends on which you get, but those get hotter than the hottest pepper in the world (the pepper I mentioned earlier). The 16 million reserve is pure capsaicin and can probably be used as a weapon against an olympic sized swimming pool. An individual grain is too spicy to eat; it has to be diluted at least twice.

 

[Route 66]

Sorry to drag this back from the dead. I was wondering if any of you tried the chili recipe or not?

Guess what I am making for the Super Bowl? Gonna wash it down with some ice cream to counteract the flames.

Make a batch-freeze it-then dry ice/ship it to me and I'll buy it.

 

[DallasCowpoke]

Anyone have a good Chili Con Queso recipe? Thinking of making some for the super bowl and never made it before.

1 can Rotel Tomatoes & Green Chilies
1 can Wolf Brand Chili (NO BEANS YA YANKEE SOBs!!)
1 block Velveeta cut into cubes


Combine all in large microwaveable bowl and nuke at medium temp, stirring often, until hot.


You can keep this hot and "dippable" for hours, by filling a crock pot 1/2 full of warm water, setting it on low and nesting the bowl on top of it.


If there's any left, let it cool slightly and use it to repair those pesky holes in the guestroom drywall.

 

[Route 66]

1 can Rotel Tomatoes & Green Chilies
1 can Wolf Brand Chili (NO BEANS YA YANKEE SOBs!!)
1 block Velveeta cut into cubes


Combine all in large microwaveable bowl and nuke at medium temp, stirring often, until hot.


You can keep this hot and "dippable" for hours, by filling a crock pot 1/2 full of warm water, setting it on low and nesting the bowl on top of it.


If there's any left, let it cool slightly and use it to repair those pesky holes in the guestroom drywall.

Also add a jalapeno diced up.

 

[daschoo]

not a crock pot recipe but i made this turkish style baked lamb the other night and it was lovely. scotland are playing football against the dutch on saturday night so think i might make up a pot of the chili tonight and reheat it tommorow for me and my friends before heading to the pub for the game. anyway heres the recipe, not spicy at all but its really good


1 Tbsp butter
5 cups water or meat stock
1 onion, chopped fine
1 cup peas
2 cups plain natural yogurt
salt and ground black pepper
1 egg
2 lb boned leg of lamb, cut into 4 pieces
1 carrot, peeled and diced
1/2 cup flour
1 tsp paprika

1 Melt the butter in a pan and fry the lamb pieces until evenly browned. Add the water or stock, the onion, carrot, and peas, and bring to a boil. Cover and simmer for 30 minutes.
2 Preheat a 375 F oven. Transfer the lamb and vegetables to an ovenproof dish, reserving the cooking liquid. Mix 2-1/2 cups of the liquid with the yogurt, flour, and seasoning to taste. Pour this sauce over the lamb and vegetables.
3 Beat the egg lightly and pour evenly over the dish. Bake in the oven for 15 minutes. Sprinkle with the paprika and serve

 

[jem88]

I have to say I love these recipe threads. At the moment, I am, uh..., between jobs. So given the free time on my hands, I'm trying my hand at cooking. My wife is an awesome cook, so I've gotten the inspiration to try it myself. Keep the recipes coming!

 

[jcollins28]

Hostile's Hotter than Hell Chili

This one is not for sissies.

• 1 pound ground beef
• 2 cups of pinto beans (less if you have a small crock pot)
• 3 strips of bacon
• 1 red onion
• 1 habanero pepper
• 5 jalapenos
• 1 bell pepper
• 5 tablespoons red chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon jalapeno powder
• Course ground black pepper (pepper mill recommended)

2 cups of pinto beans in the crock pot add water to about halfway up the crock pot. Cut 3 strips of bacon into inch squares and add. Cook on low overnight.

Brown the ground beef. Sprinkle a lot of black ground pepper to season the beef. I usually grind the pepper mill for about 15 to 20 seconds. Drain the oil.

Add the ground beef to the cooked beans.

Finely dice all 5 jalapeno peppers, 1 habanero pepper, 1 bell pepper, and 1 red onion. Add to the mixture along with 5 tablespoons of red chili powder, 1 tablespoon of cayenne pepper, 1 tablespoon of jalapeno powder.

Cook for 4 hours stirring every 15 minutes.

Serve with grated cheese and Fritos and lots of ice water. Woowee.

I was thinking of using ranch beans instead of pinto. Should I still let the beans cook overnight?

 

[DallasCowpoke]

Came up with this over the weekend. Turned out pretty good for a 1st attempt and even the kids in attendance liked it.

========
Spinach Crock Pot Casserole

Ingredients:

* 2 boxes frozen spinach, thawed and squeezed to drain
* 2 1/2 cups cottage cheese
* 1/2 cup grated parmesan
* 1/3 cup margarine
* 3 eggs, beaten
* 1/4 cup flour
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground nutmeg
* 1/2 tsp salt
* 1/4 tsp pepper

Preparation:
Lightly grease your crock pot, make sure you get up the sides about halfway.
Mix together all ingredients and spoon into crock pot.
Cover and cook on low for 6 to 7 hours.

 

[DallasCowpoke]

The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. Add some spicy sliced sausage, chicken thighs or ground beef if you'd like to "hearty" this up with some meat.

========
Eggplant and Tomato Stew in the Crock Pot

1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups chopped tomatoes
1 1/2 cups sliced carrots
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 cup onion
1 cup sliced celery
3 garlic cloves, minced
3 cups vegetable broth
1 (6 ounce) can Italian-style tomato paste
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flakes

Combine all ingredients in crock pot.
Cover and cook on low heat for 8-9 hours.
Serve over rice or couscous.

 

[CowboyMcCoy]

1 lb of beans
ham
salt
pepper
Simmer in crock pot for 8-10 hrs

Use fresh tortillas from scratch to eat burritos americanos con queso. A true po boy recipe I'm actually making right now. It's pretty good with melted cheese and those freshly made wheat tortillas. Just add some hot sauce.

Yum

 

[Hostile]

Came up with this over the weekend. Turned out pretty good for a 1st attempt and even the kids in attendance liked it.

========
Spinach Crock Pot Casserole

Ingredients:

* 2 boxes frozen spinach, thawed and squeezed to drain
* 2 1/2 cups cottage cheese
* 1/2 cup grated parmesan
* 1/3 cup margarine
* 3 eggs, beaten
* 1/4 cup flour
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground nutmeg
* 1/2 tsp salt
* 1/4 tsp pepper

Preparation:
Lightly grease your crock pot, make sure you get up the sides about halfway.
Mix together all ingredients and spoon into crock pot.
Cover and cook on low for 6 to 7 hours.

I like anything with spinach. This sounds really good.

 

[CowboyWay]

I did your chile hos, and it was real good, but I must say the biggest thing I took out of this thread was the V-8 juice in the pot roast.

When I first read it, I thought it was pretty wacky, but tried it anyway, and WOW, was that good. I have made a dozen pot roasts since this thread first was started, and I haven't "not" used the V-8 juice instead of beef broth since. Its simply that good. People even ask me whats different about it, and I tell them its v-8 juice and they are amazed.

Kudos.