Slow Cooker (crock pot) recipes???

Re: Slow Cooker (crock pot) recipes???

• Cherry0109

  May 2010

  One of my favorite things to cook in my crockpot is a roast.

  1 can French onion soup
  1 can cream of soup (I usually use mushroom but you can use pretty much any cream of soup)
  Beef Roast
  Sometimes we add red potatos (quartered) and baby carrotts.

  Cook on medium heat for 8-10 hours (I usually start it before I go to work and its ready when I get home)

  If you want to thicken gravy (its usually pretty thin)  just pour the gravy into a pot, put it on the stove and add corn starch or flour...

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• musgral8 member

  May 2010

  I cook pot roast too, but not like that since I can't eat most soups. 

  1/2 cup port, 2 cups beef broth, chuck roast, 4-5 medium carrots peeled and sliced into 1" slices, 6 or so baby red potatoes halved. Throw it all in the crockpot and cook on medium for 8 hours. It will fall apart! I eat it over brown rice. 

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• stilagirl02

  May 2010

  I love my Slow Cooker. Here are a couple recipes that I've used:

   Tri-Tip (almost like pot roast)

       1 Tri-Tip, 2 cans French Onion Soup, 1/2 bag baby carrots, 1/3 small yellow onion finely chopped. I put it in the crock pot in the morning throw it on low and it's ready to go in about 8 hours.

   

  Chicken with veggies and cheese

         7-10 chicken tenders (frozen or thawed), 1 small bag of mixed frozen veggies, 1 can cream of chicken soup, 1 can cheddar soup, garlic salt, pepper to taste, 1/2 cup dry white wine.  I always add extra cheddar cheese to mine, but the H and I love cheese. Put it on low for 8 hours and it's ready or you can put it on high and it's ready in 4 hours.

   

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• Noron member

  

  May 2010

  I am in LOVE with my slow cooker.  Here are some of my favorite recipes:

  Italian Beef

  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 (5 pound) rump roast

  1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
  2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
  3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

  Turkey Chili
  

  •  1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 2 (10.75 ounce) cans low sodium tomato soup
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (15 ounce) can black beans, drained
  • 1/2 medium onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ground cumin
  • 1 pinch ground black pepper
  • 1 pinch ground allspice
  • salt to taste

  1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
  2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
  3. Cover, and cook 8 hours on Low or 4 hours on High.

  Chicken Taco Soup (my favorite)

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

   

  
  January 2, 2010
  
  EDD October 10, 2013

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