Recipes

[Mustang Shar]

Perfect thread! I'm relatively new to slow cooking. This year I'm definitely doing turkey breast.

[bells4me]

These recipes sound so good I may try some of the chicken ones. Generally I don't care for meat in the crockpot, the exception being corned beef. I disagree about the oval being best though. I gave my oval to my daughter & prefer to use my Hamilton Beach I've had for over 20 years.

[qualitygal]

On 11/10/2014 Gooday said:

My old tried and true is pot roast with cream of mushroom soup, Lipton dried onion soup, cut up carrots, onions and celery.

I add potatoes to this and it's how I do my roasts too. I don't do celery though.

I have a large oval one, a red round one, and a 1 1/2 qt. size one. Rarely do I use the last one.

[qualitygal]

I also do my chicken and dumplings in it. Just love it, since it's my comfort food choice. I guess that roast just mentioned, would be my second choice. Oh wait, the 3 bean chili one would tie with the first and second ones.

[Campion]

I did Boston Baked Beans over the weekend. They came out great.

1 lb pea beans, navy beans or Great Northern (I'd prefer Soldier Beans but no such bean down here nearly South of the Mason-Dixon line. I used Great Northern. You can use dried kidney beans, for a change. You sometimes see these in New England instead of white beans. )

Soak overnight

1 cup of molasses

1/4 cup real maple syrup

1/3 lb of salt pork (streak-o-lean) cut into lardons (cubes)

1 onion, diced

1/4 tsp cloves

Mix syrups in bottom of crock pot (I used a 4qt) with onion and cloves. Add the pork, then the beans. Top off just so beans are barely covered with hot water. 12 hours on low or until beans are dark brown and soft.

[Financialgrl]

Love pot roast in the crockpot. I layer the bottom of the crockpot with cut up onions, carrots and potatoes. I use boneless chuck roast. If I have time I cut the roast in two portions, and put it in a Ziploc bag with flour, garlic powder, onion powder, salt and pepper and sear in a tiny bit of oil. remove and put on top of the veggies in crockpot. The flour many times leaves a residue in the pan and I take a can of beef stock and deglaze and allow the juice to thicken. I add that to the crockpot and a little more beef stock. I start crockpot at 10 am and its usually ready at about 5.

If I do not have time, I've skipped searing the meat and it's good as well. However, I find searing the meat adds another layer of flavor you can't get by just dumping it all in the crockpot at once. Used to make this for my father when he was alive because he had salt restrictions and you can get a lot of flavor from the garlic and onion powders. I've also cut real garlic into thin slivers and make tiny pockets in the meat and insert it.

I make another version using same cut of meat and instead add green pepper and canned tomatoes (or stewed tomatoes and potatoes) that are substituted for the carrots onions and potatoes above.

[doglover3]

NENZ's AWESOME POT ROAST (posted as follows by Soushi)

Place a 3 or 4 pound boneless chuck roast in a crockpot and add a can of undiluted cream of chicken (yes, chicken) soup over the top of the roast and spread it around just the top. Then empty a package of Lipton dry Onion soup mix over the cream soup and don't mix it. Drizzle 2/3 cup of white wine down the side of the crockpot. That's all there is to it. Don't add any additional water. Cook on low for 9 to 10 hours. Delish and so is the gravy. Enjoy, Soushi

I usually cook red potatoes and carrots to serve with it. Left-overs are great. I'm not sure who posted it - maybe Soushi. Thanks to whoever it was!! ........... Penny

DIE FOR CROCK POT ROAST

1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water

Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.

Here is another tasty recipe for pot roast.

CROCK POT ROAST

2 Pounds of Beef Chuck Roast (If your crock pot is larger, then buy larger roast)

1 Package Hidden Valley Ranch Dressing Mix

1 Package Brown Gravy Mix

1 Package Italian Dressing Mix

1/2 Cup Water (I use 1 1/2 Cups Beef Broth Instead) We like a lot of gravy so you can cut the Beef Broth measurement to your liking.

Place roast in crock pot. Mix all 3 packages & sprinkle on top of roast.

Pour liquid AROUND the roast.

Cover & cook on low 6 to 7 hours.

Diamonds22

Crock Pot Roast LilBitMiss­ty

2 pounds beef chuck roast

1 tablespoon oil

2 medium carrots ...chopped

2 stalks celery ...sliced

2 cloves garlic ...minced

1/2 onion ...sliced

1 tablespoon quick-cooking tapioca

1 (14.5 oz) can Italian-style stewed tomatoes

1 (6 oz can) Italian-style tomato paste

1 tablespoon brown sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 (8 oz) pkg noodles...cooked

In a large skillet brown roast on all sides in hot oil. Transfer to any size
crockpot
In a small bowl combine tomatoes, tomato paste, brown sugar, salt, pepper, and
bay leaf; pour over meat. Cover and cook on LOW for 10 to 12 hours OR on HIGH
for 5 to 6 hours. Discard bay leaf. Cut meat up and serve over hot cooked
noodles.

[doglover3]

If I'm having a craving for this, but don't want to deal with the original recipe, I have used this one. And although it's not as good as the original of rolling the dumplings out, etc, it does do the job...........Tango64

4 boneless/skinless chicken breasts (chopped)

2 cans cream of chicken soup

1 1/2 to 2 cups water

2-3 (10 oz) packages refrigerated biscuits

1 chicken bullion cube( I usually use the granulated low sodium kind instead of the cube)

Combine all ingredients (except biscuits) in crock pot. Cook on low for 5 hours. Tear biscuit dough into 1 inch pieces, and add to crock pot 30 minutes before serving (if you like thin "slippery" dumplings, roll them out thinner before cutting). Stir gently, and recover with lid. Turn to high for 30 minutes, after you've dropped in the "dumplings".

[doglover3]

Posted by: StacyStar 2-21-08

Cabbage Patch Stew

1 lb. ground beef

2 ribs of celery

1/2 cup ketchup

1 cup chopped onion

11 cups coarsely chopped cabbage ( 2 lbs.)

2 cans (14 1/2 oz.) stewed tomatoes

1 can (15 oz.) pinto beans rinsed & drained

1 can ( 10 oz.) diced tomatoes/ with green chili's

1-1/2 tsp. chili powder

1/2 tsp. of each oregano, salt & pepper

shredded cheddar cheese & sour cream ( Optional)

In a lg. skillet, cook beef, onion, celery, over med. heat until meat is

no longer pink & vegetables are tender, drain. Transfer to a 5 qt. slow

cooker, stir in cabbage, stewed tomatoes, ketchup, beans, diced tomatoes &

spices. Cover & cook on low 6-8 hrs. or until cabbage is tender.

[doglover3]

Crockpot Chicken posted by LilBitMissty

2 lbs. boneless chicken pieces

1 cup packed brown sugar

2/3 cup vinegar

1/4 cup lemon lime soda (like 7-up or sprite)

1 OR 2 Tablespoons minced garlic

2 Tablespoons soy sauce

1/2 teaspoon black pepper (or more to taste)

Place chicken in crockpot. Combine remaining ingredients. Pour over chicken. Cover; cook on low for 6-8 hrs. Serve over cooked al dente buttered noodles.To thicken sauce, combine 1 1/2 Tbsp cornstarch with 2 Tbsp of water and add to the crockpot.