Chook Me!

I'm making Teriyaki chicken in the crockpot -- what are your favorite Crock Pot recipes?

I'm going to serve it with rice tonight. Yummy , keep them coming. I will add them to my recipe book. Too hard to pick, they all sound GREAT!!! BTW the teriyki chicken was superb!

Public Comments

1. Pulled Pork (Crockpot) I found this recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals. 4 lbs pork roast (shoulder or butt are good) 2 large onions 1 cup ginger ale 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's) 10 servings 1. Slice one onion and place in crockpot. 2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. 3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away. 4. Return the shredded meat and the onions to the crockpot, stir in the barbecue sauce. Continue to cook for another 6 hours on LOW. 5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
2. How are you making Teriyaki chicken in a crockpot? The world TERIYAKI means "TERI" to shine, "YAKI" to grill. It comes from the fact that sauce basted on the food will shine because of its sugar content.... You probablly mean teriyaki flavored....
3. YUM!! Sounds good. I haven't made Teriyaki chicken that way in ages. I'll try it soon! My favorite recipe to make in my crockpot is chili. I've also made potroast in the crockpot & stew. I use the slow cooker liners for easy cleanup.
4. I love Salsa Chicken- Throw some chicken breasts in, put the whole jar of salsa, and cook on low for four hours. Stir in some sour cream and voila!
5. pot roast 1 - 3 to 5 pound beef roast 4 large potatoes, peeled and quartered 6 large carrots, peeled and cut into chunks 1 large onion, peeled and quartered 5 cloves of garlic, minced 3/4 cup beef broth or red wine 1 tbsp. dried parsley Pinch dried thyme Salt and pepper to taste 1. Trim most of fat off roast. Season lightly with salt and pepper. 2. Place potatoes, carrots and onion in crock pot. Stir in garlic. Place roast on top. 3. Stir together broth, parsley, thyme and salt and pepper. Pour over and around roast. Cover and cook on low heat for 8 to 9 hours until roast and veggies are tender. Remove meat and vegetables and thicken liquid with cornstarch if desired. Yield: 6 servings.
6. crock pot chili is good
7. YANKEE POT ROAST Pot roast using the slow cooker 2 lb chuck roast 1 pkg lipton onion soup mix, dry 1 can cream mushroom soup, campbells 1 celery stalk, diced 1 onion, diced 2 whole carrots, peeled and cut 4 potatoes, peeled and cut in 1/4 1 crushed garlic clove 3 tbsp flour 1 Reynold's slow cooker liner, optional The slow cooker liner makes cleaning up a snap! In the crock pot, add the can of cream mushroom soup, a can of water, the lipton dry soup, flour and mix the ingredients well. Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies. Add water to barely cover the veggies (remember the water level may go up during cooking!). Cover and turn crock pot to med/low. Cook 6-8 hours and it will be so tender! Serves 3-4