Slow Cooker Recipes - - - Let's share

[WolfyOne]

Originally Posted by Spirit Dancer

•2 cups crabmeat, flaked and picked
•2 cups milk
•2 cups half-and-half
•3 tablespoons butter
•2 strips of lemon peel
•1/4 teaspoon ground nutmeg, or to taste
•salt and pepper
•2 tablespoons dry sherry
•1/2 cup saltine crackers
Preparation:
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in sherry and cracker crumbs to thicken.
Makes about 6 to 8 servings. As a variation, add cooked shrimp to this soup about 30 minutes before serving time

This sounds yummy.....some days I wished I lived closer

[Spirit Dancer]

Originally Posted by WolfyOne

This sounds yummy.....some days I wished I lived closer

Awww me too my friend, but yanno no matter where
we are our door is open to you.

[-Red-Flag-]

bumps this and subscribes, I will be adding some things here myself

[Leigh]

Ooooooooh I like this thread; I'll be buying one of these soon so these recipes are welcome

[Arwen]

10 of Pentacles Pulled Pork

6 lb pork roast
2 onions, sliced, divided
1 onion, chopped
1 TBS chopped Garlic
1/2 C apple cider vinegar
1/2 C honey
1 C water
2 16 oz bottle of your favorite BBQ sauce

Slice up the two onions nice and thin. Spread one of them on the bottom of the crock pot. Put the pork roast in (I usually go for a shoulder roast) with the fat side up. This way the fat will run down and make your meat nice and tender.

Pour in vinegar and water. Then pour the honey over the top of the roast. Add the chopped garlic to the top of the roast. Put the other onion on top of the roast. You can add salt and pepper here if you like. I don’t.

Put the lid on the crockpot and turn it on low. For a 6 lb piece of meat, you want to cook it at least 10-12 hours. This is reminiscent of the work you do to get to the 10 of Pentacles point in your life. You have to wait for the goodness that is pulled pork!

When the time is done, turn the heat off and walk away for at least an hour. This is for two reasons. One, you want it to cool a bit. Two, by letting it sit, you are letting the juice go back into the meat and it will be better for it.

Scrape the onions on the top to the side. Then pull the fat layer off and lay it to the side. If you have dogs or cats, they can have a SMALL piece each. I’m talking a 1-2″ square max unless you really really like a sick pet that you have to clean up after. EWWW ARWEN! This is a recipe for Gods’ sake. Sorry, but that had to be said.

Now take two forks and start pulling. If you have never done this, you will get a kick out of how easy this is! Make sure you pull the bones out and throw them away (or save them to make a soup stock with since the marrow will be heavenly at this point.)

Once the meat is shredded, depending on your time, you can add the BBQ sauce. Then you want to turn that slow cooker back on low for another 4-6 hours. This will let that sauce soak in so deep. Mmmm!

Serve with hamburger buns, coleslaw and extra napkins!

ENJOY!

See the full post here which includes a narrative on this dish and the card.

[Leigh]

For those who have a slow cooker, what size would you all recommend??

[Arwen]

Originally Posted by Leigh

For those who have a slow cooker, what size would you all recommend??

I recommend the largest your kitchen can accommodate. Mine will cook a large chicken or a small turkey.

[WolfyOne]

Originally Posted by Leigh

For those who have a slow cooker, what size would you all recommend??

My crock has 3 changable sizes 2, 4 and 6 quart bowls.
Except I no longer have the 2 quart one as R dropped it outside.
(Mental note to self, check online and see if company offers replacement bowls)
The 2 quart size was great for sauces and dips

I like that I can just pull the bowls out for clean up...easy peasy

[RockOn]

Shoney's Beef Cabbage Soup recipe is fabulous. You can easily google it. My apologies for not typing it into this post but am using a cell phone.

I prefer using the light colored kidney beans. The dark ones are a bit strong flavored for me. You will not regret giving this recipe a go. A friend at work told me she adds a can of niblets corn to hers.

Edit

Hey Leigh, here is the cooker I would recommend. (And I like the dial over the digital heat speed.)

Hamilton Beach 6 quart with the fasten down lid. You can take it while your food is hot to potluck parties. I believe I could roll my truck on the way to an eating party and nothing would spill out. *laughing*

[Tommi]

Originally Posted by WolfyOne

This sounds yummy.....some days I wished I lived closer

Come on Brudder. Road trip

Originally Posted by Spirit Dancer

Awww me too my friend, but yanno no matter where
we are our door is open to you.

Knock Knock. Brudder & I r here

Originally Posted by -Red-Flag-

bumps this and subscribes, I will be adding some things here myself

bumps this and subscribes, I will be READING some things here . Maybe even try some of the easy ones. I have a Football Crock Pot. Brown with stripes on it

[PinkieLee]

Everybody has a favorite pulled pork recipe Mine is so easy you will be shocked...

Put pork roast (I usually do a pork loin roast) in crockpot
add about 16 oz of Dr. Pepper (or Cola)
Cover and cook on low for 8 hours.

Remove the roast and drain the soda. Then add that sucker back into the crockpot, shred it and add a bottle of your favorite bbq sauce (mine is KC Masterpiece).

Voila! My friends go nuts for this

[PinkieLee]

I am all about the super easy recipes! D's favorite is roast and rice & gravy. Here ya go...

Put roast (I like a shoulder roast with not a lot of fat) in crockpot.
add 1 package of dry brown gravy and 1 package of dry mushroom gravy
add about two cups of water
flip that roast a couple time to coat with gravy mixture and leave fat side on top.

Cover and cook about 8 - 10 hours (depending on the size). It will be so juicy it freaking falls apart. Serve over rice or egg noodles

[Spirit Dancer]

Originally Posted by Tommi

Come on Brudder. Road trip

Knock Knock. Brudder & I r here


bumps this and subscribes, I will be READING some things here . Maybe even try some of the easy ones. I have a Football Crock Pot. Brown with stripes on it

Come on down, and for you and your brudder we'll have

Chicken Athena


Ingredients
•6 boneless skinless chicken breast halves (6 ounces each)
•2 medium onions, chopped
•1/3 cup sun-dried tomatoes (not packed in oil), chopped
•1/3 cup pitted Greek olives, chopped
•2 tablespoons lemon juice
•1 tablespoon balsamic vinegar
•3 garlic cloves, minced
•1/2 teaspoon salt

Directions
•Place chicken in a 3-qt. slow cooker.
Add the remaining ingredients.
Cover and cook on low for 4 hours
or until a meat thermometer reads 170°. Yield: 6 servings.

[Spirit Dancer]

Coconut Curry Ckicken

•2 medium potatoes, peeled and cubed
•1 small onion, chopped
•4 boneless skinless chicken breast halves (4 ounces each)
•1 cup light coconut milk
•4 teaspoons curry powder
•1 garlic clove, minced
•1 teaspoon reduced-sodium chicken bouillon granules
•1/4 teaspoon salt
•1/4 teaspoon pepper
•2 cups hot cooked rice
•1/4 cup thinly sliced green onions
•Raisins, flaked coconut and chopped unsalted peanuts, optional

Directions
•Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
• Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
• Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

[Sachita]

OMG Yummmmmmmmm

But I think we need to add lemon grass and maybe a kaffir lime leaf

Originally Posted by Spirit Dancer

Coconut Curry Ckicken

•2 medium potatoes, peeled and cubed
•1 small onion, chopped
•4 boneless skinless chicken breast halves (4 ounces each)
•1 cup light coconut milk
•4 teaspoons curry powder
•1 garlic clove, minced
•1 teaspoon reduced-sodium chicken bouillon granules
•1/4 teaspoon salt
•1/4 teaspoon pepper
•2 cups hot cooked rice
•1/4 cup thinly sliced green onions
•Raisins, flaked coconut and chopped unsalted peanuts, optional

Directions
•Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
• Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
• Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

[Mopsie]

Originally Posted by Spirit Dancer

Coconut Curry Ckicken

•2 medium potatoes, peeled and cubed
•1 small onion, chopped
•4 boneless skinless chicken breast halves (4 ounces each)
•1 cup light coconut milk
•4 teaspoons curry powder
•1 garlic clove, minced
•1 teaspoon reduced-sodium chicken bouillon granules
•1/4 teaspoon salt
•1/4 teaspoon pepper
•2 cups hot cooked rice
•1/4 cup thinly sliced green onions
•Raisins, flaked coconut and chopped unsalted peanuts, optional

Directions
•Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
• Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
• Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

This one sounds delicious also! *bumping recipe to the front so I can find it*

[Sachita]

anyone remember seeing a slow cooker pumpkin custard but made with fresh pumpkin, not canned? I had it saved but now can't find it. There are recipes with canned but the one I'm looking for uses diced fresh pumpkin, evaporated milk, of course all the spices, eggs whites.

If anyone has one that they have tried that's really yummy, fresh, please hook me up?

[Spirit Dancer]

Originally Posted by Sachita

anyone remember seeing a slow cooker pumpkin custard but made with fresh pumpkin, not canned? I had it saved but now can't find it. There are recipes with canned but the one I'm looking for uses diced fresh pumpkin, evaporated milk, of course all the spices, eggs whites.

If anyone has one that they have tried that's really yummy, fresh, please hook me up?

Pumpkin Custard

2 eggs

2 egg whites

2 Cups Fresh Pumpkin Seeded and Diced

12 ozs evaporated milk

34 cup brown sugar (packed)

12 tsp ground cinnamon


14 tsp ground ginger

18 tsp ground nutmeg

18 tsp ground allspice

1 tsp vanilla extract

1 12 cups whipped topping (frozen whipped topping thawed)




Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.

Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.


Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.


Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.