crock pot recipes?

Dawn - posted on 03/27/2009 ( 24 moms have responded )

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i'm looking for some new and different crock pot recipies...anyone like to share? thanks in advance:)

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Angie - posted on 03/29/2009

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Quoting Tammy:

Buffalo Pasta
4 skinless chicken breasts cut into chunks (raw)
salt, pepper and garlic powder to taste
1 med. red onion diced fine
2 cans cream of chicken soup
1/2 cup mild to hot wing sauce, or hot sauce
3 cups of penne, it is better to cook these before adding
2 cups sour cream
1 cup mozzarella (shredded)
1 cup of crumbled bleu cheese or feta cheese, I personally found the bleu cheese to be much better than the feta, the feta is very strong

Season chicken with salt, pepper and garlic powder. Place in crock pot, add onions, soup and wing sauce. Mix well. Cook on high 3-4 hours until chicken is tender or low 5-6 hours. Then add sour cream, shredded cheese and half of the crumbled chees. If you were cooking on high, turn to low now. Add your pasta, mix well, cook 30 more mins. and serve.
Very yummy.



I made this today for my family.  HUGE hit.  I'm not one for buffalo wings but this was not all hot.  It has the buffalo flavor, but not the hotness.  I put moz. cheese on top as I'm not a fan of bleu cheese.  It's great.  I would highly recommend if you like buff chix wings.  I will however add more pasta the next time as it has a lot of sauce. 

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Brenda - posted on 04/06/2009

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Tonight I made the buffalo pasta that is listed above. I am sorry, but we did not enjoy it. It was ok, but I will not make it again. I will probably throw the rest away. I am glad we tried though, I like new recipes.

Ashley - posted on 04/05/2009

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Easiest Roast Recipe
2 lb rump roast
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Mix spices together and rub all over roast. Put it in crockpot and cook on low for 6 hours. Makes its own juices. I usually serve with a steamed veggie (green beans or carrots) and some yukon gold potatoes (usually mashed) :)

Brandi - posted on 04/05/2009

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Slow cook chicken and mushroom stew:



4 boneless ckn breasts, salt and pepper to taste, 1 can cream of mush and roasted garlic soup, 1 pkg of mushrooms, 1 c carrots cut into small pieces, 2 celery ribs cut into small pieces.



In crock-pot stir together 1/2 can water or ckn broth.  Cut ckn into bite size pcs. Sprinkle w/Salt & Pepper.  Add mushrooms, carrots and celery. Stir together.



Cover and cook on low for 6 to 8 hrs or until ckn is done.  Very good.  I served over rice.

Elissa - posted on 04/04/2009

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Yah this is a great one ,it's fajitas in the crock pot
1 green pepper, 1red pepper, 1 onion slice them all and put in crock pot
1 jalepeno peper and slice it
2 garlic cloves
2 pounds of either steak or chicken ,I use chicken for healthier reciepe, if you use steak get carne meat slice chix or beef drop in crock pot
1tablespoon chilli powder
1 fajita mix (Mccormicks or lawry's) spread it all over
1 8oz can of diced tomatoes
crockpot for 6-8 hours on low I usually do six but you can do 8 no problem

torillas and all the fixings you need , I like chopped onions and cheese in mine it's a total hit and fully simple to make

Angie - posted on 04/04/2009

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Quoting Brenda:



Quoting Tammy:

Buffalo Pasta
4 skinless chicken breasts cut into chunks (raw)
salt, pepper and garlic powder to taste
1 med. red onion diced fine
2 cans cream of chicken soup
1/2 cup mild to hot wing sauce, or hot sauce
3 cups of penne, it is better to cook these before adding
2 cups sour cream
1 cup mozzarella (shredded)
1 cup of crumbled bleu cheese or feta cheese, I personally found the bleu cheese to be much better than the feta, the feta is very strong

Season chicken with salt, pepper and garlic powder. Place in crock pot, add onions, soup and wing sauce. Mix well. Cook on high 3-4 hours until chicken is tender or low 5-6 hours. Then add sour cream, shredded cheese and half of the crumbled chees. If you were cooking on high, turn to low now. Add your pasta, mix well, cook 30 more mins. and serve.
Very yummy.





Sounds so good.  Is there any way to make this without the crockpot?





I'm sure you could make this the same way over the stove....boil/bake your chicken.  I bet if you grilled it -it would be very tasty.  I made this recipe last week and the family loved it.  They requested it again this weekend - I am going to try making it with grilled chicken and finishing it up on the stove top!!

Brenda - posted on 04/04/2009

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Quoting Tammy:

Buffalo Pasta
4 skinless chicken breasts cut into chunks (raw)
salt, pepper and garlic powder to taste
1 med. red onion diced fine
2 cans cream of chicken soup
1/2 cup mild to hot wing sauce, or hot sauce
3 cups of penne, it is better to cook these before adding
2 cups sour cream
1 cup mozzarella (shredded)
1 cup of crumbled bleu cheese or feta cheese, I personally found the bleu cheese to be much better than the feta, the feta is very strong

Season chicken with salt, pepper and garlic powder. Place in crock pot, add onions, soup and wing sauce. Mix well. Cook on high 3-4 hours until chicken is tender or low 5-6 hours. Then add sour cream, shredded cheese and half of the crumbled chees. If you were cooking on high, turn to low now. Add your pasta, mix well, cook 30 more mins. and serve.
Very yummy.


Sounds so good.  Is there any way to make this without the crockpot?

Ami - posted on 04/03/2009

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1 to 1 1/2 lb. beef roast



 



1 can golden mushroom soup



 



1 can nacho cheese soup



 



1 can french onion soup



 



12 oz. bag egg noodles



 



small bag of frozen peas



 



 



 



put roast in crock pot with 1 can water and all 3 soups.  cook on low all day or until roast comes apart easily.  About 15 minutes prior to eating, add noodles and peas, stirring once.  It's that simple and tastes great!  It's a great dish for leftovers, too!

Heather - posted on 04/02/2009

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Quoting Lauren:

I got this recipe from a friend and it is sooooo good!

Easy and Delicious Pot Roast

Beef Roast
1 packet brown gravy
1 packet Italian dressing
1 packet Ranch dressing/dip
1/2 cup water***
***I have used red wine and a mix of 1/2 soy sauce and 1/2 water with delicious results
1 heaping tbs corn starch
vegetables of your choice such as carrots, onions, celery, potatoes

Place roast and vegetables in crock pot. Mix water with packets and corn starch and pour over contents of crock pot. Cook on low 8 hours. Remove roast (and slice) and vegetables and stir juices to make gravy.



I use some thing very similiar to this recipe.  packet of ranch, packet of italian, a little bit of oil, and a cup of water.  I add a deer roast and my family just eat it up.  It's one of my husbands favorites.  I'll have to try it with the brown gravy mix.

Emma - posted on 04/02/2009

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Cook your roast. When it's done, cool it a little. Shred it, then add BBQ sauce. Heat it back up. Serve on buns. Tastes great warmed back up the next day, too.

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I make chicken fajitas. Add one pound boneless skinless chicken breast(frozen is ok), 3 tablespoons chili powder, 3 tablespoons lemon juice. Cook on low for about 6-8 hours. Shred chicken with fork and add one cup frozen corn and 1 cup salsa. Heat through. This is a perfect recipe because it's very low in fat and calories-until u add your cheese and sour cream and what not. We like to eat the leftovers on tortilla chips.

Dawn - posted on 03/31/2009

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thanks so much for all these recipies!! they all sound so yummy! i can't wait to try them all. but i will have to wait a day or two as my husband is remodeling my kitchen at the moment:) yay!!

Lauren - posted on 03/30/2009

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Here is another that we love:



Crockpot "Roaster" Chicken



1 large roaster



Dry Rub

***This rub is awesome.



4 tsp salt

2 tsp paprika

1 tsp cayenne pepper

1 tsp onion powder

1 tsp black pepper

1 tsp thyme

1/2 tsp garlic powder



1 med onion, peeled and quartered

1/2 cup cooking sherry or chicken broth

2 TBS butter

2 heaping TBS cornstarch mixed with water to thicken gravy





Mix rub ingredients.



Remove inards from chicken and wash and dry. Sprinkle rub inside and out of bird and under the skin. Place in a large ziploc and marinate in fridge for at least 2 hours, overnight is better.



Place a rack in the crockpot (if you do not have one, cut veggies can be used or make a rack using crumpled tin foil...this is to keep chicken higher than juices).



Add butter and sherry to pot. Stuff bird with onion and place on rack. Cover and cook on low for 8 - 10 hours (my pot cooks fast so it only needed about 7 hours...meat thermometer should read 170 - 180).



Remove chicken to cutting board and let rest about 10 minutes.



Strain juices into a sauce pot and bring to a boil. Stir in cornstarch/water and keeping stirring until thickened.



Remove skin from chicken and carve.



Serve with gravy on the side.

Lauren - posted on 03/30/2009

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I got this recipe from a friend and it is sooooo good!



Easy and Delicious Pot Roast



Beef Roast

1 packet brown gravy

1 packet Italian dressing

1 packet Ranch dressing/dip

1/2 cup water***

***I have used red wine and a mix of 1/2 soy sauce and 1/2 water with delicious results

1 heaping tbs corn starch

vegetables of your choice such as carrots, onions, celery, potatoes



Place roast and vegetables in crock pot. Mix water with packets and corn starch and pour over contents of crock pot. Cook on low 8 hours. Remove roast (and slice) and vegetables and stir juices to make gravy.

[deleted account]

Bar-B-Que Pork:  Thinly slice one onion and one bell pepper.  Layer on the bottom of the crock pot.  Smash 3-5 garlic gloves and put them in the pot.  Lay a 3 lb. pork roast on top.  Mix 2 c. barbecue sauce with 1/2 c. orange juice.  Pour over the top of the roast.  Cook all day on low or 5-6 hours on high.  Remove pork from pot.  Shred with two forks.  You can add it back to the pot to coat with sauce or spoon the sauce over the pork on sandwiches or on the platter.  I serve with cornbread, coleslaw and macaroni salad.

Christina - posted on 03/28/2009

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I use frozen chicken parts about 5 lbs



I can of Campbell golden mushroom soup



1 can of mushroom soup and about a can of water



set the cockpot temperaturea @ high for about 8 hour its yummy

Beth - posted on 03/28/2009

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I make a rotisserie type chicken in my crock pot - always get so many kudos for dinner. I take a roaster chicken, clean and rinse it and put it in a crock pot. I finely chop 1/2 onion and mince 8 garlic cloves and put that on top. I then sprinkle olive oil and lemon juice over the top. I then sprinkle about 1/4 cup or less melted margarine over that. Sprinkle poultry seasoning and italian seasonings on top. Place the lid on the crock pot, then set it to 8 hours on low and walk away. Remove the chicken out of its juices before cutting. You can then serve the chicken with rice, potatoes, whatever. The juices can be used then as a stock for soup.

Tammy - posted on 03/28/2009

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Buffalo Pasta

4 skinless chicken breasts cut into chunks (raw)

salt, pepper and garlic powder to taste

1 med. red onion diced fine

2 cans cream of chicken soup

1/2 cup mild to hot wing sauce, or hot sauce

3 cups of penne, it is better to cook these before adding

2 cups sour cream

1 cup mozzarella (shredded)

1 cup of crumbled bleu cheese or feta cheese, I personally found the bleu cheese to be much better than the feta, the feta is very strong



Season chicken with salt, pepper and garlic powder. Place in crock pot, add onions, soup and wing sauce. Mix well. Cook on high 3-4 hours until chicken is tender or low 5-6 hours. Then add sour cream, shredded cheese and half of the crumbled chees. If you were cooking on high, turn to low now. Add your pasta, mix well, cook 30 more mins. and serve.

Very yummy.

Tammy - posted on 03/28/2009

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Mexican Chicken- place in crockpot in the following order- pkg chicken breast, jar of picante sauce and a drained can of black beans. Cook on low about 6 hrs (depends on your crockpot.) Right before serving, sprinkle with shredded cheese. Can be served over rice or served in heated flour tortillias. Chicken will fall apart. It's delicious!

Marna - posted on 03/28/2009

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I just made stew yesterday.  I take a pound of frozen hamburger, put it in crockpot, add about 2 cups of beef boullion broth pre-made on the stove top, or 1 can of beef broth.  Cook on high until hamburger is thawed.  Chop up hamburger and season to taste.  Then, add 1 can diced tomatoes, 1 can carrots, 1 1/2 cups frozen corn, 1 can kidney beans, 1 can new potatoes.  Drain all but one can of the veggies before adding.  Reduce heat to low for about 2 hours.  Then, add one packet dry gravy mix, cook for 30 more min. and serve with cornbread.  Will serve about 6.  You can use any veggies you want; I also like fresh chopped onion and celery if I have it.

Angie - posted on 03/27/2009

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I make a roast with cream of mushroom soup / onions and seasonings. When roast is super tender we warm tortilla's over the stove burners and spread them with the meat- top with cheese / tomato / salsa and fresh cilantro. Corn tortilla's give it a wonderful flavor.

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