Slow Cooker Recipes - - - Let's share

[Blade]

Tip for Dylan. Turn it on when you get home and if necessary let it cook all night. Stick it in the fridge before you go to work or if you wake in the night check it and if it is finished cooking turn it off and it will be cooled down by morning and you can put it in the fridge. However I will leave mine on low while I'm gone to work and I am terrified of fire.

I actually got a slow cooker cookbook for Christmas but haven't used it yet.

Turkey Breast or Whole chicken breast face down.
Season with whatever tastes you like
Pour in a can of COKE
Cook on high
YUMMY and MOIST

Mom does a crock pot cake I'll have to check on that

[Arwen]

This is something from my personal website. I first made it in 1998. Here's what I said about it on my site:

"This is something I threw together one morning when I was rushed for time. I had to get to work and start dinner in the crockpot. I had just bought a new bottle of V-8 Spicey Hot{tm} so it was on my mind when I opened the fridge. This is what happened next!"


Arwen's Bloody Mary Chicken

• 2 chicken breasts (huge suckers)
• 1 can cream of mushroom soup
• 1/2 cup V-8 juice (spicy)
• 3 cloves garlic, chopped
• dash celery seed
• 2 Tablespoons Worcestershire sauce
• 4 dashes Tabasco
  
• 1 sm can mushrooms, drained

Put it all in the crockpot and stirred it. Set it on low for 6-8 hours. The chicken was incredible! Have rice with it for the gravy this makes! I use breasts on the bone. You can throw a few more in but you will want to increase the V-8 by 1/2 cup per 2 chicken breasts. If you do boneless, skinless, then I'd probably do 2-4 chicken breasts with 1/2 cup of V-8.

And you do need the spicy in my opinion. To complete this, just have a green salad and maybe some cornbread or biscuits.

[Spirit Dancer]

Originally Posted by Arwen

This is something from my personal website. I first made it in 1998. Here's what I said about it on my site:

"This is something I threw together one morning when I was rushed for time. I had to get to work and start dinner in the crockpot. I had just bought a new bottle of V-8 Spicey Hot{tm} so it was on my mind when I opened the fridge. This is what happened next!"


Arwen's Bloody Mary Chicken

• 2 chicken breasts (huge suckers)
• 1 can cream of mushroom soup
• 1/2 cup V-8 juice (spicy)
• 3 cloves garlic, chopped
• dash celery seed
• 2 Tablespoons Worcestershire sauce
• 4 dashes Tabasco
  
• 1 sm can mushrooms, drained

Put it all in the crockpot and stirred it. Set it on low for 6-8 hours. The chicken was incredible! Have rice with it for the gravy this makes! I use breasts on the bone. You can throw a few more in but you will want to increase the V-8 by 1/2 cup per 2 chicken breasts. If you do boneless, skinless, then I'd probably do 2-4 chicken breasts with 1/2 cup of V-8.

And you do need the spicy in my opinion. To complete this, just have a green salad and maybe some cornbread or biscuits.

okay we had this dish tonight and Arwen it was Delicious ty for sharing

[WolfyOne]

Slow-Cooker Short Rib Sandwich

Ribs are perfect for the slow cooker because the longer you cook them, the more tender they become.

RIBS
4 lb. beef short ribs
1 medium onion, halved, cut into wedges
1 1/2 cups red wine or nonalcoholic red wine
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
6 crusty hard rolls, split

SAUCE
3/4 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon sugar
1/4 teaspoon salt

1. Place ribs in slow cooker; top with onion wedges.

2. Combine wine, garlic, Worcestershire sauce and 1 teaspoon salt in small bowl; pour over ribs. Cover and cook on low 9 to 12 hours or until meat is very tender and falls away from bones.

3. Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate.

4. With tongs or slotted spoon, place ribs and onions in shallow pan; remove bones and fat. Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use. Place meat in rolls; top with sauce.

[Spirit Dancer]

Black Bean Soup with Mojo
it's a little work after it's cooked, but well worth it.


2 cups (1 pound) dried black beans, picked over and rinsed
4 country-style blade pork ribs (about 2 pounds)
8 cups water
1/4 cup dark rum
1 head garlic, unpeeled, halved horizontally to expose the cloves
1 medium onion, chopped
2 tablespoons kosher salt
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon crushed red pepper
Mojo:
4 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1/2 cup freshly squeezed lime juice (about 4 limes)
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt
Directions
Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours.

Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.

Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.

Ladle the soup into warmed bowls and drizzle each serving with some mojo

[Arwen]

Originally Posted by Spirit Dancer

okay we had this dish tonight and Arwen it was Delicious ty for sharing

Thank you so much for letting me know! I'm really thrilled you enjoyed that!

[Spirit Dancer]

Slow Cooker Jambalaya

Make this Cajun/Creole dish as spicy as you like.

Makes: 8 servings

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) Progresso diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread.



Nutrition Information: 1 Serving: Calories 265 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 710 mg; Total Carbohydrate 31 g (Dietary Fiber 2 g); Protein 12 g

Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 6 %; Iron 16 %

Exchanges: 2 Starch; 1 High-Fat Meat

[Lady Jewel]

4 boneless and skinless chicken breasts
4 yukon potatoes sliced thin
Half a sweet onion
Cup of sliced portobello mushrooms
Fresh oregano
2 Tbl butter

Brown the chicken in a skillet for about 2 minutes each side. Spray entire crockpot with no-stick spray then place the potatoes on the bottom of crockpot. Then add chicken. Season with salt, pepper and garlic powder. Place 4 sprigs of fresh oregano across the chicken. Add mushrooms and onions. Put a few pats of butter on top. Cook on high for two hours, then low for 4 hours or until chicken is done.
Its a one pot meal and delicious. And when you serve it to your sweety they will like it so much they will give you a BIG ole

[Gemme]

Originally Posted by Spirit Dancer

Slow Cooker Jambalaya

Make this Cajun/Creole dish as spicy as you like.

Makes: 8 servings

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) Progresso diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread.



Nutrition Information: 1 Serving: Calories 265 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 710 mg; Total Carbohydrate 31 g (Dietary Fiber 2 g); Protein 12 g

Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 6 %; Iron 16 %

Exchanges: 2 Starch; 1 High-Fat Meat

If you had a picture of this, I'd lick the screen. Seriously.

[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

[Arwen]

This can be adapted to a crockpot as well but does require some preparation.

Arwen's I'm Just Ribbin' Ya Stew for the Queen of Cups

Short ribs
2 onions, peeled but left whole
3 new potatoes
1 bottle hard cider
Garlic powder
Garlic crushed
Worcestershire Sauce
Tabasco Sauce
1 Can Ro-tel tomatoes (tomatoes with green chilies)
Olive Oil
1 bottle Strongbow Cider (or some hard cider)

Turn on oven to broil. Realize you want to roast the veggies. Turn
oven down to 400.

Whine about not getting to the Farmer's Market for fabulous locally
grown veggies. Pull out onions and new potatoes. Realize ribs are
still in freezer even though you KNOW you've been planning to cook
them today for a week. Pry out of container. Run under cold water
until you can peel the plastic thingy from the bottom. Praise yourself
for remembering about plastic thingy... this time.

Put frozen ribs in cast iron skillet. Place potatoes around them.
Stick onions on top. Don't chop onions. Sprinkle with garlic powder.
Ok... ok... over sprinkle because you opened up the wrong side of the
container. Add Worcestershire sauce. Liberally add Tabasco. Bake for
1 hour 15 minutes. Remove from oven. (FOR CROCKPOT SEE NOTE AT BOTTOM)

Cut onions in half. Cut potatoes in fourths. Resist urge to put one
potato on a plate and just eat it as is. You only have three! Cut ribs
into bite size nummy chunks. Put in stew pot. Add a good forkful of
crushed garlic. Add can of tomatoes/chilies. Curse when you realize
some idiot ate the last can of whole corn. Laugh because you live by
yourself.

Open fridge and stare for a few moments. Pick up different things and
put them back. Eye your very last bottle of yummy Strongbow Cider.
Realize the sacrifice is going to be worth it.

Add bottle of cider and put in another bottle's worth of water. Add a
bit more Worcestershire. Stir and cover. Turn heat up to medium. Bring
to a boil.

Reduce to simmer and cook for 2-3 hours.

CROCKPOT STEP: When you take ribs and veggies out, throw it all in the crockpot (meat on the bottom). Scrape the pan to get all the crispy, tasty bits into the crockpot. You can cut it all up if you like, but that's not necessary. Once you have added that last bottle of hard cider, taste the mix. Add another bottle of water if necessary. Cooking it in the crockpot increases the juice so you may not need the full thing.

Turn the crockpot to low and cook for 4-6 hours.

See the full article here.

[Bard]

Originally Posted by Arwen

This is something from my personal website. I first made it in 1998. Here's what I said about it on my site:

"This is something I threw together one morning when I was rushed for time. I had to get to work and start dinner in the crockpot. I had just bought a new bottle of V-8 Spicey Hot{tm} so it was on my mind when I opened the fridge. This is what happened next!"


Arwen's Bloody Mary Chicken

• 2 chicken breasts (huge suckers)
• 1 can cream of mushroom soup
• 1/2 cup V-8 juice (spicy)
• 3 cloves garlic, chopped
• dash celery seed
• 2 Tablespoons Worcestershire sauce
• 4 dashes Tabasco
  
• 1 sm can mushrooms, drained

Put it all in the crockpot and stirred it. Set it on low for 6-8 hours. The chicken was incredible! Have rice with it for the gravy this makes! I use breasts on the bone. You can throw a few more in but you will want to increase the V-8 by 1/2 cup per 2 chicken breasts. If you do boneless, skinless, then I'd probably do 2-4 chicken breasts with 1/2 cup of V-8.

And you do need the spicy in my opinion. To complete this, just have a green salad and maybe some cornbread or biscuits.

made this for the family just the other day and yes again teh Arwen is amazing

[WolfyOne]

Originally Posted by Blade

Mom does a crock pot cake I'll have to check on that

I'll look forward to seeing this recipe.