Crockpot

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Crockpot

Postby Shaawdy77 » Tue Jun 03, 2008 8:25 am

I work an hour away from home, work 9 hour days. I get home so late that half the time we eat sandwiches, salads or we don't eat until 8:00. Anyone have some crockpot recipes?

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Postby AllthatBABYJazz » Tue Jun 03, 2008 8:58 am

CROCKPOT ROAST

Ingredients

* 1 beef roast, any kind
* 1 (1 1/4 ounce) package dried brown gravy mix
* 1 (1 1/4 ounce) package dried Italian salad dressing mix
* 1 (1 1/4 ounce) package dried ranch dressing mix
* 1/2 cup water

Directions

1.
Place beef roast in crock pot.
2.
Mix the dried mixes together in a bowl and sprinkle over the roast.
3.
Pour the water around the roast.
4.
Cook on low for 7-9 hours.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Crock Pot Cream Cheese Chicken

Ingredients

* 3 lbs chicken pieces
* 1 (2/3 ounce) package Italian salad dressing mix
* 4 tablespoons melted butter (divided)
* 1 small onion, chopped
* 1 garlic clove, chopped
* 1 (10 1/2 ounce) can cream of chicken soup
* 8 ounces cream cheese
* 1/2 cup chicken broth

Directions

1.
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
2.
Cook on low for 4-6 hours.
3.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
4.
Add this mixture to crock pot and cook on low for an additional hour.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot

Ingredients

* 1-2 lb boneless skinless chicken breast
* 1 (18 ounce) jar of your favorite barbecue sauce
* 1 medium sweet onion, sliced
* 4-6 hamburger bun

Directions

1.
Remove all visible fat from the chicken and toss it in the crock pot.
2.
Place the onion slices on top of the chicken.
3.
Pour the barbecue sauce over top.
4.
You may not need the entire jar, just enough to cover the chicken.
5.
Cook it on LOW for 8 hours or until the chicken is nice and tender.
6.
Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
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Postby chewy_lover21 » Tue Jun 03, 2008 10:31 am

These sound really good esp. the Crock Pot Cream Cheese Chicken. What kinda of chicken pieces do you use? Sorry if this is a stupid question, I'm just a really horrible cook! and I don't want to get the wrong stuff lol.
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crockpot

Postby Sammi1 » Tue Jun 03, 2008 10:33 am

This isn't an "officiall" recipe, but what my mom does, and what I have done on several occasions.

Take however many frozen chicken breasts you wish to use and put them in the crockpot. Add enough water to just cover the chicken breasts. Season to taste (I usually use salt, pepper, and a bit of sage. Hubby has doen this and added garlic too). Cook on low for 10 hours. When you get home, remove chicken breasts from crockpot. Add warm water to remaining broth. I have added both water and an additional can of chicken broth, I found I needed more when my boys turned into teenagers. Add either stuffing mix or instant rice, and put heat on high. I have the best luck leaving the stuffing or rice to cook for 20-25 minutes while I set the table, etc. Then, serve everything up. I add a salad and maybe some fruit to this, too. Hope this helps!!
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Postby AllthatBABYJazz » Tue Jun 03, 2008 11:08 am

You can use any. You can cut it off the bone or just use boneless chicken.
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Postby huntjumpsc » Wed Jun 04, 2008 6:13 am

The crockpot cream cheese chicken is excellent! I use neufchatel cheese instead of cream cheese, since it's lower fat, but still very rich. And I serve it over egg noodles. Very yummy! :)

I'm going to do spaghetti sauce tomorrow in my crockpot. I'll get everything done tonite and just refridgerate it all in the crockpot, and take it out in the morning and put it on low.

My spaghetti sauce recipe:

1 1/2 lbs ground beef
1 large vidalia onion
1 large green bell pepper
1 jar spaghetti sauce (I like the gourmet kind with wine)
1 small can tomato paste
2 cans diced tomatoes (you can use the italian kind for more flavor)
1 package sliced fresh mushrooms
minced garlic to taste (about one tbsp)
2 bay leaves

Brown ground beef & onion, drain most of fat off. Place in crockpot with chopped bell pepper & rest of ingredients. If it's a little too thick for your taste, add a little water, not thick enough, more tomato paste. Cook on low 5-6 hours.
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Postby Shaawdy77 » Wed Jun 04, 2008 9:36 am

Thanks ladies, these are great...keep'em coming!

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Postby bluesky » Wed Jun 04, 2008 5:08 pm

OK This has GOT to be the easiest CrockPot recipe ever...Works every time!!!

FRENCH DIP SANDWICHES
1 roast (doesnt matter what kind, just so it fits in pot)
1 5oz can V-8
1 Can Campbells Beef Consomee Soup

Cook on low a few hours until center temp of beef is 145 degrees
Slice it up THIN and put on Hoagies
The sauce in CrockPot is you AuJus for dipping..YUMMY
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Postby Shaawdy77 » Tue Jun 10, 2008 9:53 am

I am currently "making" the pot roast from allthatBABYjazz for tonight's dinner. I will let you know how it turns out. Thanks again!
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Postby huntjumpsc » Fri Jun 13, 2008 6:45 am

Crockpot chicken burritos (Easy!!!)

4 boneless skinless chicken breasts
1 jar Pace picante sauce (how hot is up to you)
1 can Rotel
small amount of water (enough to rinse Pace jar out)

Place all ingredients in crockpot, sprinkle with a little chili powder & garlic pepper. Cook on high 4 hours until chicken is done. Shred chicken in crockpot and mix well with sauce.

Serve wrapped in warm tortillas with shredded mexican cheese & your favorite garnishes. I fixed these last nite and my husband loved it!

Leftovers can be refridgerated or frozen, if there are any.... :wink:
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Postby coolcat » Tue Jun 24, 2008 11:35 am

Pulled Pork Sandwiches

I always get raves from family and friends whenever I make these. Actually, I've been craving them really bad, just waiting for pork roasts to go on sale...

1. Place pork roast (1-3 lbs) in crock pot. (It doesn't matter if there's a bone, that can come out later. Pretty much any cut of pork will work)

2. Season roast with Lowry's seasoned salt, black pepper, and garlic powder.

3. Chop up at least 2 onions (more if you'd like, I usually do at least 3) and place around and on top of pork roast.

4. Sometimes, at this point, I'll put a little beer in the crock pot, but not always.

5. Turn Crock pot on low and allow to cook covered for at least 8 hours

6. Take a wooden spoon and smush down the roast. At this point the roast is VERY cooked and simply falls apart. If there were bones in the roast, you can now pull them out easily. Stir the meat around, and if you'd like, spoon some of the oil out of the crock pot (which is just liquified fat) - I rarely do this.

7. Add 2-3 bottles of bbq sauce and stir to coat the meat. I always use Dinosaur BBQ sauce (from a restaurant in Syracuse, NY) but any sauce will work. At the very least, I try to use a better sauce, rather than those brands that are always 99 cents a bottle.

8. Allow the meat mixture to cook a bit longer, warming up the sauce

9. When ready to eat, spoon the mixture onto hamburger buns and enjoy!!!


This can easily be made in the morning, and then quickly finished when you get home from work. I usually put it in the crock pot at night, stir it in the morning, continue letting the meat cook and break down during the day, and then add the sauce when I get home. Its always been great and makes wonderful leftovers!!
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Postby Grooviechick » Fri Jul 11, 2008 5:48 pm

I made the cream cheese crock pot chicken tonight over egg noodles. YUMMMMMMMO!!!!! It was *SO* good! Thanks for the recipe!
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Postby roo123 » Wed Jul 23, 2008 8:26 am

Tuscan Chicken with White Beans and Wilted Greens

2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15 oz.) can white ( cannellini) beans, rinsed and drained
1 cup reduced sodium chicken broth
4 ( 5 oz.) skinless chicken breast halves ( the recipe calls for with bone, but I didn't use that kind)
Salt and freshly ground pepper
2 TBSP. chopped fresh rosemary
1/2 cup sliced roasted red peppers( from water packed jar)
4 cups chopped swiss chard ( I couldn't find any of this in my area so I used baby spinach)
1 crusty loaf of bread
2 TBSP olive oil
1 clove garlic

Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.

Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange swiss chard all around chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

makes 4 servings

I got this off of foodnetwork.com and it is delicious!!
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Postby kayelzibub » Thu Jul 31, 2008 7:01 am

I have a different pot roast one

INgredients:
1 Chuck Roast
1 packet brown gravy mix
1 bag of baby carrots
4 lg potatos
1 large red onion
4 stalks celery
1/4 cup water or beef broth
Seasons to taste (garlic, chili flakes, salt and pepper..)


Chop celery, potatoes and onion and place them in the bottom of the crockpot with the carrots (stir them up a little bit)
Cut the roast into 4 ( or 5 or 6 depending on the amount of people) pieces and place on top.
Mix the seasonings and gravy mix with the water in a cup and pour on top.
Cook for as long as you like on the high setting.


Also there is a chicken receipe my mom makes

Ingedients:
4 - 6 Boneless Chicken Breasts
1 Can Cream of Chicken soup
1 can Cream of celery soup
1-2 cans black eyed peas
3 stalks celery
1-2 cans potatoes ( new or sliced it doesnt matter)
Salt and Pepper to taste
1 can water

Put all ingredients in the crock pot and cook all day.
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Postby Kylie » Mon Aug 11, 2008 5:33 pm

roo123 wrote:Tuscan Chicken with White Beans and Wilted Greens

2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15 oz.) can white ( cannellini) beans, rinsed and drained
1 cup reduced sodium chicken broth
4 ( 5 oz.) skinless chicken breast halves ( the recipe calls for with bone, but I didn't use that kind)
Salt and freshly ground pepper
2 TBSP. chopped fresh rosemary
1/2 cup sliced roasted red peppers( from water packed jar)
4 cups chopped swiss chard ( I couldn't find any of this in my area so I used baby spinach)
1 crusty loaf of bread
2 TBSP olive oil
1 clove garlic

Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.

Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange swiss chard all around chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

makes 4 servings

I got this off of foodnetwork.com and it is delicious!!


I just put this in the crockpot. I'll let you know how it goes :)
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