Crock Pot/Slow cooker recipes

Michelle - posted on 11/13/2008 ( 8 moms have responded )

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I am looking for Crock Pot/Slow Cooker recipes. I work outside the home and have little time to cook after work. Any ideas?

8 Comments

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Trisha - posted on 11/22/2008

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6 frozen boneless, skinless chicken breast halves
2 cans cream of chicken soup
1 can sliced mushrooms
3/4 tsp salt
1/4 tsp pepper

Place frozen chicken breast halves in slow cooker.

In a medium bowl, combine soup, mushrooms, salt and pepper - mix until well combined - pour over chicken. Cover and cook on low setting for 10 - 12 hours. Serve over rice or pasta. Just add veggies to side!!

Talya - posted on 11/18/2008

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One of my families faves is when I just through a cheap beef roast into the crockpot until it falls apart and then serve it over french rolls with some of that easy packet AuJus. Easy Peazy french dips!

Marla - posted on 11/14/2008

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There is a wonderful cookbook available in stores called Fixit and Forget it, I have it. I'm a busy mom sho likes simplicity and this cookbook has everything from appetizers to entrees to desserts in it. it's fabulous!

Sarah - posted on 11/14/2008

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Slow-Cooker Pork Tacos with Pickled Onions


Ingredients:
1 onion, roughly chopped
2 garlic cloves, crushed
1 (14.5 oz) can fire-roasted tomatoes or diced tomatoes
1 to 2 chipotle peppers, roughly chopped
2 tablespoons Worcestershire sauce
¼ cup cilantro leaves, chopped
4 – 5 pound pork shoulder
2 teaspoons salt
1 teaspoon pepper
For onions:
½ cup white vinegar
2 tablespoons sugar
pinch red pepper flakes
1 teaspoon salt
1 red onion, thinly sliced
1 teaspoon dried oregano
For tacos:
Corn tortillas
Shredded lettuce
Avocados, sliced
Sour cream
Chopped cilantro
Grated cheese
Salsa

Directions:
To a slow cooker, add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce and cilantro. Add pork and season with salt and pepper. Cover and slow cook for 4 to 6 hours, until tender. When cool enough to handle, shred pork and toss with ½ cup of the liquid from the slow cooker. (If refrigerating before shredding, remove pork and ½ cup liquid from slow cooker first.)
For onions: In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt. Heat until sugar dissolves. Remove from heat and add onions and oregano. When mixture has cooled pour into storage container. You may need to add a little bit of water to cover. Keep at room temperature for about 6 hours, then place in refrigerator.

Sarah - posted on 11/14/2008

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Carribean-spiced Ribs

Ingredients:
3 lbs pork loin back ribs
2 tablespoons instant minced onion
1 teaspoon ground mustard
1 teaspoon crushed red pepper
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon garlic powder
1 medium onion, sliced
½ cup water
1 ½ cups or 18oz bottle barbecue sauce (recommended: Kraft’s Thick n’ Spicy Brown Sugar)

Directions:
Mix onion, mustard, red pepper, allspice, cinnamon and garlic powder. Remove inner skin from ribs, if desired. Rub spice mixture into ribs. Cut ribs into 4-inch pieces (or whatever will make it fit in your slow cooker). Pour water into bottom of slow cooker. Layer ribs and sliced onion in slow cooker. Cover and cook on low heat setting 8 to 9 hours or until ribs are tender. Remove ribs from slow cooker, drain and discard onions and liquid.** Pour barbecue sauce into shallow bowl and dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

**Variation: Brush ribs with barbecue sauce and grill over medium heat 15 minutes.

Sarah - posted on 11/14/2008

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Beef Pot Roast

Ingredients:
4 lbs “beef bottom round rump oven roast”
salt and pepper
2 tablespoons olive oil
1 lb parsnips, cut into 1-inch pieces
1 lb baby carrots
1 lb frozen pearl onions, thawed
1 (10.75 oz) can condensed cream of mushroom soup
1 packet dry onion soup mix
1 cup low-sodium beef stock
¼ cup steak sauce (A1)
1 lb mushrooms, quartered

Directions:
Rinse roast and pat dry. Season with salt and pepper. Brown all sides over medium-high heat in olive oil.

In a slow cooker, add parsnips, carrots and onions. Place roast on top of vegetables. In a small bowl combine mushroom soup, onion soup mix, beef stock and steak sauce. Pour over roast and set slow cooker on high for 6 hours or low for 10 hours. One hour before finished, add mushrooms to slow cooker.

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