Chook Me!

Anyone care to share some good crockpot recipes?

I need to dust off the crockpot and get it going. What I usually do is a chicken and rice dish. I have made roast in the crockpot ,although, I prefer chicken. Something different is fine, or an old favorite. If you have any ideas or recipes you would like to share, I would be glad to have them. Thanks!!

Public Comments

1. http://www.recipezaar.com/recipes/crockpot
2. My favorite is chicken, potatoes, celery, carrots and tomatoes-basically chicken vegetable-but, instead of broth, I use vegetable juice (eg V8). The juice gives it a little tang. Cook it all day. Let it sit in the refrigerator all night so the flavors can meld together. Enjoy it the second day.
3. Delicious & Easy Crockpot Beef Roast 1 chuck or rump Beef Roast (sized for your crockpot) ½ Cup of Water 1 Packet of Ranch Dressing Mix 1 Packet of Italian Dressing Mix 1 Packet of Brown Gravy Mix Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain. This makes great tasting gravy too! ------------------------------------- Pulled Pork BBQ in Slow Cooker 3 pounds fresh pork shoulder, well trimmed 3 Tbsp. BBQ or Grill Seasoning 1/2 cup ketchup 1/2 cup cider vinegar 1/4 cup packed brown sugar 2 tsp. worcestershire sauce 1 tsp. ground mustard 1. Place trimmed pork in 4-quart slow cooker. 2. Mix barbecue seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce, and ground mustard until blended. Pour over pork. 3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker. 4. Shred pork, using 2 forks. Return pork to slow cooker, mix and heat with sauce before serving. --McCormick ----------------------------------------- Thai Chicken (Slow Cooker) 4 large chicken breasts, boneless/skinless 1 T. ginger 3 green onions, sliced 1 (14oz) can coconut milk 1/2 to 3/4 t. turmeric 1/4 to 1/2 t. crushed red pepper 1 (8oz) can pineapple chunks, drained (save the juice) 2 T. cornstarch 2 T. cold water (I used the juice from the pineapple) Cooked rice Chopped peanuts Place chicken (season with salt & pepper) in crockpot and add ginger, green onions, coconut milk, turmeric & crushed red pepper. Cover & cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch & water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts. ------------------------------------------ Cheesy Crockpot Hashbrowns 1 (32 ounces) package frozen hash brown potatoes (partly thawed) 2 (10 ounces) cans cheddar cheese soup, undiluted 1 (13 ounces) can evaporated milk, undiluted 1 (3 ounces) can French fried onion rings, divided salt and pepper Spray inside of crockpot with cooking spray. Add potatoes, soup, milk and onion rings, reserving 1/4 cup of the onion rings. Add salt and pepper to taste, stir to combine. Cover and cook on Low for 7 to 9 hours or High about 3 hours. Sprinkle reserved onion rings over top just before serving. --recipeczar
4. This recipe is something my father passed down to me and it is delicious. 1 packet Lipton onion soup mix 1 medium onion chopped 3 cloves garlic minced 1/2 bottle French dressing 1 jar apricot preserves 4 chicken breast Place chicken in crock pot, combine the rest of the ingredients in a bowl and mix thoroughly, then pour over chicken. Set crock on low and cook for 6-8 hours. Taste a lot like sweet & sour chicken! I like to serve it with brown rice and steamed veggies.
5. Crockpot Chicken Alfredo: 6¼ hours 15 min prep 6 servings 1 1/2 lbs boneless skinless chicken thighs 1 onion, chopped 2 garlic cloves, minced 1 cup roasted red peppers, strips 15 ounces jar alfredo sauce 4 cups frozen broccoli florets 9 ounces pkg. refrigerated fettuccine 1/4 cup grated parmesan cheese In 4 quart crockpot, place chicken, onions, and red bell pepper. Pour alfredo sauce over. Cover crockpot and cook on low for 5-6 hours. Thaw and drain broccoli and add to crockpot along with fettuccine. Stir, cover crockpot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender. Sprinkle with cheese and serve.
6. Slow Cooker Chicken Taco Soup INGREDIENTS for 8 SERVINGS: * 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 DIRECTIONS 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.
7. White Chicken Chili INGREDIENTS: 4 boneless chicken breast halves, skin removed, cut in 1/2-inch pieces 1/2 cup chopped celery 1/2 cup chopped onion 2 cans (14.5 ounces each) stewed tomatoes, cut up 16 oz. med. salsa or picante sauce 1 can chick peas or Great Northern beans, drained 6 to 8 oz. sliced mushrooms Olive oil PREPARATION: Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker; stir and simmer on low heat for 6 to 8 hours. Serve with crusty bread or taco chips. ---------------------------------------------- Tangy Lemonade Chicken INGREDIENTS: 3 to 4 pounds chicken pieces 1/4 cup flour 1 1/2 teaspoons salt 2 tablespoons oil 1 (6 oz.) can lemonade concentrate, thawed 3 tbsp. brown sugar 1 tbsp. vinegar 1/4 c. ketchup PREPARATION: Combine flour and salt; coat chicken with the seasoned flour. Brown on all sides in skillet in hot oil; place in crockpot. Stir in lemonade concentrate, brown sugar, vinegar, and ketchup. Mix well and pour over chicken.
8. My favorite crockpot recipe is a pot roast - this always comes out tender and juicy and you can adjust it to suit your taste or available pantry. It tastes even better the second day and there is always plenty of gravy for sopping up with a nice crusty bread. Give it a try CROCKPOT POT ROAST 1 (2-pound) blade cut chuck roast 2 teaspoons kosher salt 2 teaspoons cumin Vegetable oil 1 medium onion, chopped 5 to 6 cloves garlic, smashed 1-2 cans (8 oz) tomato juice or V-8 1/2 cup balsamic vinegar 1 cup cocktail olives, drained and broken 1/2 cup dark raisins Carrots (baby carrots or approx. 1” chunks of peeled carrots) Potatoes, cubed (approx. 1”) (waxy potatoes like Yukon Gold or redskin) Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Place half of the potatoes and carrots in the crock pot. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan and place in crock pot and cover with remaining carrots and potatoes. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid slightly. Pour the sauce over everything and cook on low for 8 hours. Slice meat thinly, or pull apart with a fork. Serve with sauce and a nice crusty bread. Leftovers – if you have any – will be even more delicious the second day. Feel free to add any veggies you prefer, such as turnips or parsnips instead of or in addition to carrots and potatoes. Veggies like green beans, corn or peas can be added for the last hour or so of cooking. My recipe is modified from the original recipe by Alton Brown “Good Eats” and can be found at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15691,00.html