Slow Cooker Recipes - - - Let's share

[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*

[Mopsie]

I didn't see this one on here yet ...

SUPER EASY MEATBALLS

1 package frozen meatballs (any kind - I use turkey)
1 cup of grape jelly
1 bottle chili sauce (can't remember if its 12 or 16 ounce bottle)

Put it all in a lightly greased slow cooker (think sprayed with Pam), turn on low, let cook for 3 or 4 hours. Enjoy!

I make this a lot during football season ... is also good for bringing to a covered dish meal (potluck).

[Trev]

Originally Posted by Mopsie

I didn't see this one on here yet ...

SUPER EASY MEATBALLS

1 package frozen meatballs (any kind - I use turkey)
1 cup of grape jelly
1 bottle chili sauce (can't remember if its 12 or 16 ounce bottle)

Put it all in a lightly greased slow cooker (think sprayed with Pam), turn on low, let cook for 3 or 4 hours. Enjoy!

I make this a lot during football season ... is also good for bringing to a covered dish meal (potluck).

These are great, I've had them several times and when I've asked how to make them...it's always this recipe.

[storyspinner70]

I don't use my crock pot for much - You can't control it and mess with it enough lmao, especially my roast I have to be able to really watch and add things to when it's time...it makes me nervous waiting for it and not having any real input except at the beginning lmao.

I have one thing I make in the crock pot though, all the time. I got the recipe somewhere on the net.

Slow Cooker Mac and Cheese

16oz elbow macaroni
3 C cheese - I use cheddar and pepperjack but you can use anything
8oz cream cheese
2 1/2 C milk (may need more depending on how creamy you like it)
12oz evaporated milk

Cook it on low for two hours, check it out and make sure everything is melting properly. Cover it back. Should be done in 2 1/2-3 hours total. Super creamy. You can add more milk if it's too thick for you.

[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.

[Logicaly]

I love me some crock pot cooking!

Salsa Chicken

4-6 pieces of chicken (totally frozen, don't even need to defrost)
24oz of your favorite salsa
1 Lime squeezed into the mix
Fresh Cilantro chopped and tossed in

Cook it on high for about 6 hours, adjust for the fact that some crock pots seem to cook a bit hotter then others, but I have found 6 for frozen chicken tends to do the trick.

It will be soaked in the flavors, and you can use the salsa you cooked in the crock pot as a garnish as well on top of the chicken when you serve it.

[Scorp]

I didn't think it was possible to salivate quite this early (6 am) reading these recipes.

[-Red-Flag-]

Originally Posted by Logicaly

I love me some crock pot cooking!

Salsa Chicken

4-6 pieces of chicken (totally frozen, don't even need to defrost)
24oz of your favorite salsa
1 Lime squeezed into the mix
Fresh Cilantro chopped and tossed in

Cook it on high for about 6 hours, adjust for the fact that some crock pots seem to cook a bit hotter then others, but I have found 6 for frozen chicken tends to do the trick.

It will be soaked in the flavors, and you can use the salsa you cooked in the crock pot as a garnish as well on top of the chicken when you serve it.

this sounds awesome !

[Sachita]

Thank you! have you tried it? I'm wondering how it will set. I'm planning on making this for a special family dinner soon.



I love my crock pot. I have a large one and to be honest I'd like it to be larger or I may get another. When I cook I always cook extra to freeze and or for my family. Every month I have to go round up my plastic containers. lol

Originally Posted by Spirit Dancer

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.

[Spirit Dancer]

Originally Posted by Sachita

Thank you! have you tried it? I'm wondering how it will set. I'm planning on making this for a special family dinner soon.



I love my crock pot. I have a large one and to be honest I'd like it to be larger or I may get another. When I cook I always cook extra to freeze and or for my family. Every month I have to go round up my plastic containers. lol

Sachita
Yes i've tried it every Autumn, depending on the size of your crockpot the setting time varies when using my smaller crock it takes 4 hours, the larger takes 3 but it sets nicely. My daughter checks hers and it has taken five in her crock.

[iamkeri1]

OMG I am starving after reading these recipes. I've been having a lazy Saturday sitting in bed watching political television (MSNBC) and enjoying the planet. Haven't gotten out of bed. Haven't eaten. (Just remembered I have home made chicken veggie soup in the fridge - YAAAAH!)

Why do we only post to these threads in the fall and winter? Slow cookers make sense all year. They use way less energy than a conventional oven, and they don't heat up your kitchen. (Always a concern here in Florida) Pair them with a toaster oven and you can pretty much get rid of your stove, LOL.

The recipes I have been reading here sound unbelieveabley good. I'm going to try to cook that coconut chicken recipe sometime this week. But seriously. recipes are optional. If you throw good, well cleaned, colorful food into the crock pot and season it with whatever seasonings and sauces appeal to you at the moment, then cook it for a while, when it is done you are going to have good colorful flavorful food to eat - it's all good - literally.
Smooches,
Keri