Crock pot ideas?


Shannon - posted on 08/30/2010




My kids love it when I do this:
6 boneless, skinless chicken breasts
1 jar of your favorite slasa
1/2 of the jar of water
some black pepper & garlic salt
leave on low 5-6 hrs.
Shred, stir and use it as a filling for taco shells, tostadas, or burritos.

There is also a great book called: "Not your mothers crock pot recipes"
We use it a lot. Good Luck.

Kristin - posted on 08/30/2010




I got this recipe from a coworker and it is awesome. I made two batches of it and froze it in individual serving sizes. I make corn bread to go with it.

Turkey Chili:
1 tbls + 1 tsp olive oil

1 lb ground turkey

1 onion

1 green pepper

2 tablespoons chili powder

1 clove garlic (or 1 tsp minced)

1 tbls ground cumin

2 can chopped canned whole tomatoes with juice

¼ cup raisins or craisins

1 can no salt added tomato paste

1 can diced mild green chilies

¼ tsp salt

2, 16 oz cans black beans (or pinto or northern, etc).

½ can corn kernels

To top:

Shredded cheddar

Sour cream

Scallions +/- cilantro

We usually double the recipe and throw it in the crock pot. You can brown the meat before if you’d like, but you don’t have to. You should get about 8, 1.75 c servings.


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Alisha - posted on 09/01/2010




This is so simple but we really like it and my picky kids do too. I cut up round steak into pieces like bite size ( or you could just buy already prepared stew meat) Then mix in a bowl mushroom soup, measure half the can of milk, packet onion soup mix. pour over meat and cook on low. I make rice on the side to put this on top of and make a vegetable for the side. If you are making for more then 3 or 4 people I would do 2 lbs of meat and double the sauce ingredients.

Alisha - posted on 09/01/2010




Something really easy and delicious is beef brisket and it comes with all seasonings in the package and its really easy to eat for little ones.

Maria - posted on 08/31/2010




I made the mole sauce and just added chicken. If you want the chicken shredded chicken just add the raw chicken into your sauce and cook it all day in your crock-pot. If you dont want it shredded cook chicken up on its own and serve how you like. Yummy!!!

2 chicken breasts
Salt and freshly ground black pepper
1/2 cup olive oil

5 dried pasilla chiles, (or dried anocho chiles) stemmed and seeded
1/2 cup hot water
2 (6-inch) corn tortillas, grilled crisp, recipe follows (or handful of regular tortilla chips)
2 tablespoons olive oil
1 1/2 medium onions, chopped
2 garlic cloves, minced
1 3/4 cups chicken stock
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon dried oregano
5.5 ounces Mexican chocolate, chopped, (recommended: Ibarra*)
Kosher salt and freshly ground black pepper

12 corn tortillas, warmed
Olive oil, as needed
1/4 cup creme fraiche (or sour cream)
3/4 cup queso fresco (or mild Feta)
For the chicken breasts: Preheat oven to 375 degrees F. On a baking sheet, season the chicken breasts with salt, pepper and olive oil, and bake for 10 to 15 minutes until cooked through or, set aside to cool, then shred into small (1-inch) pieces.

For the Mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes, then drain and set aside. Grill the 2 corn tortillas in a grill pan until dry, crisp and golden. Tear into pieces and set aside. In a heavy large saucepan, heat the oil over medium heat. Add the onions, season with a little salt and saute 3 minutes, or until translucent. Then add the minced garlic and cook 2 minutes more. Transfer onion and garlic mixture to blender with all remaining mole ingredients (except for the chocolate and chicken) and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper to taste. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.

To assemble the enchiladas: Re-heat the shredded chicken if necessary and keep warm. In a medium saute pan (wide enough to fit the tortillas laying flat) over high heat add the oil to reach 1/2-inch up the side. When oil is hot, dip one tortilla at a time, and fry for a few seconds just until soft and heated through. Lift out, let excess oil drip, then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and place on a cutting board. Working quickly, put about 1/3 cup of the warm shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in serving dish seam side down. (Individual gratin dishes work great to hold the extra mole sauce or if serving family style, a baking dish will work as well.) If necessary, use tongs or a spatula to place each enchilada seam side down in the dish. Continue to fill all of the tortillas and place them side-by-side. Pour the remaining, reserved Mole over the top, drizzle with a little creme fraiche, sprinkle with queso fresco, and serve.

Cook's Note: Queso Fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, or can also substituted with a mild feta cheese.

Cook's Note: The pasilla is a Mexican dried chile, also known as "ancho" or "chile negro" in the U.S. It is often used in moles and other Mexican sauces. It also can be sold as a fresh chile in the U.S. - similar to the poblano. They can be found at most supermarkets, Latin specialty markets or online.

*Cooks note: Ibarra chocolate is a brand of Mexican chocolate that can be purchased in most national supermarkets. If you cannot find Ibarra or any Mexican chocolate, you can substitute one ounce of Mexican chocolate for: 1 (1-ounce) of semi-sweet chocolate, 1/2 teaspoon ground cinnamon and one drop of almond extract.

Chrissie - posted on 08/31/2010




Mac and Cheese

8oz uncooked macaroni noodles
12oz evaporated milk
12oz regular milk
2cups shredded colby jack cheese
1cup shredded cheddar cheese
2 eggs
Mix together in crock pot or medium bowl
Cook on low for 3-4 hours
Salt and Pepper to taste

Its delicious!

Pamela - posted on 08/31/2010




Chuck roast, bottle of italian dressing, 1 packet of lipton onion soup,salt pepper and garlic powder. Slow cook all day on low or approx 5 hours on high.
this is my families favorite, we use the juice as a gravy on our mashed potatoes:)

Nicole - posted on 08/31/2010




Crock pot recipe: Chicken tortilla Soup

( note the best thing i have discovered when crok pot cooking is the reynalds wrap crock pot liners they are heavenly less mess easy clean and no burn on the sides=) )

1cup pace think an d chunky salsa

( get the spice you can handle)

2cans cream of chicken soup

(10 3/4 oz can)

1 pound boneless skinless chicken breast.

(cut in 1/2 inch pieces)

2 cups frozen whole kernal corn

1 can black beans rinsed and drained

(about 15 oz)

1 soup can of water

1 tsp ground cumin

4 corn tortillas cut into strips

(6 inch tortillas cut to about 1/2 inch strips)

1 cup shredded cheddar cheese

( about 4 oz)

step 1 :stir salsa , soup , chicken,corn , beans,water, and cumin in the crock pot/slow cooker

step 2 : cover and cook on low for 4 to 5 hours or untill the chicken is throughly cooked

step 3 : stir tortillas and cheese into the cooker; re cover and cook for additional 15 min.

* you can serve with additional cheese, if desired.

Ashlee - posted on 08/31/2010




I tried something new out yesterday... I like to just throw stuff together and see how they turn out...

Beef stew

one can of veg all homestyle cut, drain a little bit of the liquid, but not all
one can of campbells beefy mushroom soup
1 lb or so of stew meat

combine in the crock pot and then standard directions for heating... 3-4 hours on high or 6-8 hours on low...made about four servings

My picky three year old loved this last night..

Jamie - posted on 08/30/2010




Check out my Mushroom Pork Chops on the
"Pork recipe Ideas"! They are easy, inexpensive & not a lot of prep time.

Kelley - posted on 08/30/2010




I am the crock pot queen in my family! LOL! I am also going back to school on top of having a 5 & 3 y/o. so there is no time to be in the kitchen for hours!

The Cheesy Chicken recipes is a good one (mentioned earlier)

We did Ham & Scalloped Potatoes was great!

6-8 slices of did mine in chunks

8-10 medium potatoes.....sliced

2 onions, thinly slice

salt/pepper, for taste

1 cup grated cheddar, or american cheese

1 can of cream of celery or mushroom soup


1. put half of ham, potatoes and onion in slow cookier. sprinkle with salt, pepper and cheese. Repeat layers.

2. spoon soup over top. sprinkle w/paprika

3. can also add 3/4 soup can of milk if you like it creamier.

4. cook on low for 8-10 hours or on high of 4 hours.

Sloppy Joes


Sherri - posted on 08/30/2010




My sister in law gave me a similar recipe for roast 15 minutes before its done you take it out and shred it then put it back in for 15 minutes. If I can find the recipe ill post it.

Sherri - posted on 08/30/2010




Crock pot pork chops.
Season 6 bone in pork chops w/ salt and pepper
Brown pork chops in pan with olive oil on both sides
Boil a pot of half water and half chicken stock
Cut up 5 or 6 medium potatoes in wedges
Cut up 5 or 6 large carrots in quarters
Cut up half a medium onion
Add your vegetables to you water/stock mixture
Once pork chops are brown on both sides, add them to your water/stock mixture and simmer until tender about 35-40 minutes.

A - posted on 08/30/2010




I have a really good one that came with myGE crock pot book. Its Aztec Chicken. Its 4 skinless chicken breasts. Season them with garlic and chili powder.Then I add just a few jalepenos on top of the chicken for a little kick. Then on top add one large diced onion, two chopped tomatoes, and one can black beans. I usually season the veggies on top again with garlic. cook 4 hours on high. Its really good- and I'm a picky eater. lol

Dana - posted on 08/30/2010




Salsa Chicken- just take approx. 4 chicken breasts, fresh or frozen, put them in the croc pot and pour a large jar of salsa on top. Cook on low all day and serve with brown rice. Yummy and Easy!!

Lindsay - posted on 08/30/2010




3 buttterfly cut pork chops
baby carrots
cream of mushroom soup

brown both sides of the pork chops, cut up onion and celery. Alternate soup, pork, and veggies, and cover with the soup . Cook on high for about an hour, then low for at least 7 hours! Serve with egg noodles!

Stephanie - posted on 08/29/2010




I have a cooking blog and an entire section is devoted to the crockpot...they are all either recipes I've created or my friends have emailed me.

hope this helps of my favorites is throwing some boneless skinless chicken breasts in the crockpot in the morning and then pouring an entire jar of green salsa over top and letting it cook all day on low. then just before dinner shredding it all and making tacos...or you can shred it all and use it in enchiladas :)
happy cooking!

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Easy Beer Chops
1 onion, sliced
2 pork chops butterfly cut
1 (12 fluid ounce) can or bottle beer
2 cubes chicken bouillon
Arrange onion slices on bottom of slow-cooker. Cut butterfly chops in half and place on top of onions. Pour in beer and add chicken bouillon cubes. Cover and cook on low 6 to 8 hours. "Very Good"!

Slow Cooker Chicken Taco Stew
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts

Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips. NOTE: Use 3/4 cup as a serving. If it is too spicy for you, substitute a can of diced tomatoes for one of the diced tomatoes w/chilies. Serves 14.

Amount Per Serving: Calories: 115.8 Total Fat: 0.8 g Cholesterol: 7.9 mg Sodium: 782.8 mg Total Carbs: 17.9 g Dietary Fiber: 5.4 g Protein: 7.8 g

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Crockpot barbecued meatballs. Serve as an appetizer or main dish with rice.

* 2 pounds lean ground beef
* 2 tsp. Worcestershire sauce
* 2/3 cup evaporated milk
* 1 envelope dry onion soup mix
* .
* Sauce:
* 2 c. ketchup
* 3/4 c. brown sugar, packed
* 1 tbsp. Worcestershire sauce

Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts. Broil 4 inches from broiler for 12 minutes, or until meatballs are browned and cooked through. Turn several times to prevent burning. Mix sauce ingredients and bring to a boil; simmer for 10 minutes. Set slow cooker on low; add meatballs and pour sauce over. Makes about 50 meatballs.

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Crockpot Garlic Brown Sugar Chicken
1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up pop
2-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp .pepper (regular black or cayenne)

Place chicken in crock pot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch.

Easy Cheesy Chicken Crockpot
6 bonless skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cheddar cheese soup

Put these ingredients in the crock pot on low for 8 hours or high for 4 hours. 30 minutes before eating stir in sour cream. Serve with rice. Serves

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Crockpot cabbage rolls
• 2 lbs. ground beef
• 3/4 c. cooked rice
• 1 lg. egg
• 1 onion, chopped fine
• 1/2 tsp. salt & pepper
• 1 large head of cabbage
• 1 can condensed tomato soup
• 1 can (14.5 ounces) tomatoes
• 1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
• salt and pepper to taste
Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just long enough to wilt. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in Crock Pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too.
Serves 6 to 8.

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