Slow Cooker Recipes - - - Let's share

[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.

[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.

[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

[thedivahrrrself]

4 chicken breasts
+1 bottle of good bbq sauce (or make your own like I do)
+1 chopped onion
+6 hours on low
= yummy shredded BBQ chicken

♥ my slow cooker

[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.

[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.

[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

[-Red-Flag-]

So, I did the lasagna thing today.. It came out good, it was a first time for me.. so it was a learning curve.. More sauce and more ricotta cheese for sure next time and I cooked it a little too long.. but I would do it again..

[Leigh]

Hope to try these recipes out soon

[Talon]

Stuffed Chicken Rolls

6 boneless skinless chicken breast halves
6 slices of fully cooked ham
6 slices of Swiss cheese
1/4 c. all purpose flour
1/4 c. grated Parmesan cheese
1/2 tsp. rubbed sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 c. vegetable oil
1 can of condensed cream of chicken soup, undiluted
1/2 c. chicken broth
Chopped fresh parsley (optional)

Flatten chicken to 1/8-in. thickness.
Place 1 slice of ham and cheese on each breast.
Roll up and tuck in ends; secure w/a toothpick.
Combine the flour, Parmesan cheese, sage, paprika and pepper; coat
chicken on all sides.
Cover and refrigerate for 1 hour.

Then in a large skillet, brown chicken in oil over med/high heat.
Transfer to a 5qt. slow cooker. Combine soup and broth; pour over
chicken.
Cover and cook on low for 4-5 hours.
Remove toothpicks.
Garnish w/parsley
Can be srved over rice or pasta, if desired.

Serves 6

[Sachita]

Ok one of my favorites. Unfortunately I never measure but thats part of the fun! Maybe someone here can help develop a measured version? lol Trust me, this is one dish you'll eat often.

I start with leg of lamb only because its easier to get here. I cut it up in large chunks. I lightly flour and brown in extra virgin coconut oil but you can also use peanut or canola.

Once brown throw in crock add :
large sweet onion chopped
large shallot
lots of butter- real butter like 1/2 cup butter.
few teaspoons lemon juice (I sometimes use lime)
garam masala which is an indian spice.. yummy about few teaspoons
Chili powder, cumin - this depends on your taste but maybe ateaspoon each more if you like spicy.
few small bay leaves
2 cups of tomato puree or I use fire roasted tomatoes they cook down.
maybe a cup of half and half
cup of good plain yogurt

sometimes I use more yogurt or sour cream & less half and half.

bunch of nice yummy portabello mushrooms or shataki.

Of course salt and pepper and be sure to salt and pepper the lamb when browning.

Turn it on low if you're going to work. Or turn it on normal or high for about 4 hours depending on your crock.

When done I serve over basmati rice and put fresh chopped cilantro on top.


BTW this is a butter chicken recipe converted so if you rather not mess with all the spices you can buy a butter chicken mix then just add the tomatoes, yogurt, etc.

[Soon]

...tried some cream stock (this product seems new...was in the broth aisle) with chicken and added some spices--really good!

...easiest--frozen meatballs with pasta sauce of your choice. I add precooked rice in a bag when done and voila!

Any other slow-cooker shares?

[Sun]

Bumping this thread.

A simple recipe for busy people and want to share. There is literally nothing to this. Similar to the salsa chicken posted above.


Green Chili Pulled Pork

1 Pork roast 3-4 lbs (you can use any cut)
2 Jars Salsa Verde/Green Salsa (10-16oz each)
1/C Water

Optional: Jalepeno or Serrano Chili (you can regulate your own heat by
adding hot sauce when done)

Pour enough Salsa Verde in crockpot to cover bottom with a thin layer.
Add water. Add Pork. Pour remaining Salsa on over pork. Cook for 6-8 hours.

Serving suggestions: tortillia's, avocado, pickled onions & Chipotle Sour Cream. Just add 1/2 a canned
minced Chipotle pepper to one cup of sour cream. Mix. Add salt to taste.

You can also just serve it as is.