Slow Cooker Recipes - - - Let's share

[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

[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

[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

[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.