Crockpot recipe thread

[RoseFairie3]

OMG that chicken curry recipe sounds SO GOOD!!! Thanks!!!

[SmartCookie]

Slow Cooker Rosemary and Red Pepper Chicken, Phase 1, except for the cornstarch (can use arrowroot)
From allrecipes.com and Chezdeb

1 small onion, thinly sliced (1/2 an onion)
1 medium red bell pepper, seeded and thinly sliced (1/2 of a red pepper)
4 cloves garlic, minced (2 cloves garlic)
2 teaspoons dried rosemary (1 tsp.)
1/2 teaspoon dried oregano (1/4 tsp)
8 ounces turkey Italian sausages, casings removed (2 JenniO turkey Italian sausages)
8 (4 ounce) skinless, boneless chicken breast halves (3 breast halves)
1/4 teaspoon coarsely ground pepper (1/8 tsp)
(I added about 3/4 tsp. ground fennel--could use fennel seeds as well)
1/4 cup dry vermouth (1/8 c.) CAN SUBSTITUTE: white wine or white grape juice or chicken broth
1 1/2 tablespoons cornstarch (about 1 3/4 tsp. cornstarch/arrowroot)
2 tablespoons cold water (1 T.)
salt to taste
1/4 cup chopped fresh parsley

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DIRECTIONS:
In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano and my addition--fennel. Crumble uncooked sausage over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
Transfer chicken to a warm, deep platter, and cover to keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

I tried this in the crock pot today...left out the sausage, wine and fennel, (I didn't have any of these)and the cornstarch. I added some herbs (de provience)sp? some tomato, and zuchinni. It smelled great when I left for work! Will let you know how it turns out.

[recipelover]

I hope that it still tastes as good. I think the Italian turkey sausage and the fennel really makes this dish. The wine can easily be left out, but I would add the chicken broth as a substitute.

If it isn't as good, try it again with the Italian turkey sausage (Jennio brand is really good) and the fennel. My husband loves the taste of fennel in anything (I even have a pork roast rub that I make with it in). Okay?

Also, thanks for reminding me about this recipe. I haven't made it in a while and I will buy the ingredients today.

[SmartCookie]

I usually have fennel (we love anything with that annis taste), but I used the last of it the day before in my lunch salad. It turned out really tasty, but I'm sure it would have been spectacular with the sausage and fennel. I was going to add ground annis...but wasn't sure if it would "war" with the herbs de provience. My hubby (also on SBD) is allergic to wine so I usually use balsamic, which I sub for red wine in most recipes. Wasn't really sure about the white. He is also allergic to turkey, so I would need to use regular sausage. The chicken was very flavorful and tender, and maybe we could get away with a small amount of regular sausage. Great recipe! A definite keeper.

[recipelover]

Why not try making your own version using even ground sirloin. Mix a small amount of ground beef, some crushed fennel, some Italian spices, some grated onion, maybe a little paprika, some salt and pepper. Mix it together and then try this trick that I learned from watching Sara Moulton. Take about one tablespoon of the mixture and fry it in a small pan. When cooked taste it; then add additional seasonings if necessary. (she does it when she makes meatloaf and I have done it ever since--it really lets you know how it is going to taste) You could even add some of your ground fennel to the mixture if you want to use it up. Save the other fennel for the regular recipe.

[SmartCookie]

Thanks for the tips...I usually use sirloin for my Italian recipes. I absolutely LOVE to cook and I am a collector of cookbooks. I don't even use 1/2 of them now that I am on SBD. I need to go through the book shelves and give away the ones that don't have any SB friendly recipes. I have tried most of the recipes in the Blue and Orange books and we have liked everthing I have tried. Some of the dishes are fantastic, but I like to cook. I think it probably is a challenge to be on SBD for those who don't. Eating the same things all the time can get a little boring.

[pixietoes]

I made the Thai Crockpot Chicken. OMG it was delicious and SOOOO easy. We'll be having this a lot in the months to come.

[awc]

Easy Creamy Chicken Vegetable Soup

3 (10oz.) cans condensed cream of chicken soup, 3 cans water
1 can condensed cream of mushroom
1 lb. boneless skinless chicken breasts or tenderloins, boiled, chopped
5 oz. each frozen green beans, okra, baby limas
1 c black eyed peas (cooked)
1 bay leaf
¼ t each garlic powder, pepper, thyme, oregano
1 t kosher salt

Put all ingredients in crockpot on high until it begins to simmer, then cook on low for 2 or 3 hours. Even better the next day, but does not freeze well.

[determined2]

Are these south beach recipes? I didn't realize you can have sour cream and mushroom soup?

[sdmc]

This is my version of crockpot lasagna. My family loves it! There are 4 of us and it makes enough for two meals with large servings.

8 whole wheat lasagna noodles, uncooked
1 lb ground sirloin or low fat ground turkey
1 tsp Italian seasoning
28 oz jar of spaghetti sauce (I use tomato sauce and season to suit myself)
1/3 cup water
15 oz. ricotta cheese
2 cups shredded mozzarella cheese
veggies -- mushrooms, onions, peppers, etc.

Saute veggies with non stick spray or cook lightly in the microwave and add to sauce. Set aside. Brown meat and add to sauce. Add 1/3 cup water to sauce.

Break noodles in half. Place in bottom of greased slow cooker.
Layer 1/2 of sauce mixture over noodles. Top with 1/2 of the ricotta cheese and half of the mozzarella cheese. Repeat layers.
Cover and cook on low.

It only take 2 1/2 to 3 hours in my crockpot, but the original recipe I altered called for 5 hours. (My crockpot seems to cook faster.)

Enjoy with a nice big salad. My favorite is to marinate diced tomato, cucumber and onion in a blend of Italian dressing and water (to lessen strength and calories). Then drain and serve over a bed of spinach or romaine lettuce.

Enjoy.

Spread

[cosmo]

Wow. Thanks to everyone for all of these great crockpot recipes. I am going to get out my old crockpot this weekend and start using it again! I work full time, so I think it will be a great way to have dinner ready very quickly for the family when I get home! I don't know what I would do without this website!!

[sobepink]

I just bought a crockpot today and would love some new recipes for it. I know there have been a few threads with recipes maybe we could start a new one and keep them all together.

Here's one I found earlier that looks good.

Crock Pot Stuffed Peppers

6 med. to lg. peppers
1 1/2 lb. ground chuck
1 med. onion
1 (16 oz.) can tomato sauce
1 (16 oz.) can whole tomatoes
1 (8 oz.) container sour cream or sour cream onion dip
Minute (instant) rice (2 servings), make according to directions on box Here I would substitute cooked brown rice. Clean the inside of peppers and cut off tops. Mix ground chuck, onion, whole tomatoes drained squeezed into ground chuck, pepper, and seasonings of your choice and rice. Put ground chuck mixture into raw peppers, now place these peppers into your crock pot. Mix the can tomato sauce and sour cream together and pour this mixture over the stuffed peppers. Cover and cook on low for 7 to 9 hours, or on high 4 hours

***On a healthy note***

Replacing the ground chuck for ground sirloin is a much better choice. I don't even think SBD allows chuck meat. Just an FYI...

[mommy2three]

Confetti Rice Soup (P2)

2/3 cup uncooked wild rice, rinsed, drained
1/2 cup chopped onion
3 (14-1/2 oz) cans chicken broth
2 medium carrots, thinly sliced
2 garlic cloves, chopped
1/2 tsp. dried marjoram leaves
1/8 tsp pepper
Good sprinkle of Mrs Dash garlic and herb
2 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1-1/2 cups frozen whole-kernel corn, thawed, drained
1 cup frozen cut broccoli, thawed, drained

In a 3 1/2- to 4-quart slow cooker (crockpot), combine all ingredients except corn and broccoli; mix well.

Cover; cook on Low setting for at least 8 hours.

Before serving, stir in corn and broccoli. Increase heat to High setting; cover and cook an additional 5 minutes or until vegetables are crisp-tender.

Tip: To quickly thaw corn and broccoli, place in colander or strainer; rinse with warm water until thawed. Drain well.

Note: If you like your broccoli and corn cooked a little more, cook an additional 10 minutes.

Makes 6 servings


Please note that the corn is considered very limited.(I don't have the good carb/fats book handy, but I'm pretty sure that is how it is classified.) you can omit it with great results!

[ambrai5]

this recipie is awesome. I take out the corn because its pretty high in carbs etc...but other than that it is safe for all phases...at least I think so...




1 pound lean ground beef -- browned and drained
2 packages taco seasoning mix
1 16oz can tomatoes with green chilis -- undrained
1 16oz can black beans -- undrained
1 16oz can corn -- undrained
1 can black olives -- chopped or sliced
1 medium onion -- chopped
1/2 bell pepper -- chopped
4 tomatillos (optional) -- chopped

Place everything in a large crockpot, add water, if necessary, to fill. Cook on Low for 5 or more hours until flavors are blended. Top each bowl with a handful of shredded cheddar cheese. Serve with sour cream, taco chips and salsa on the side. Serves 6.


Also watch your pre-packaged taco seasonings cuz I think some might have sugar, I make my own with cilantro, chili powder, garlic salt, & onion powder.

[Sachinda]

I have this one cooking now, it smells great and I've had a little taste already. This is a concoction I thought would be yummy and my measurements are sketchy at best. For the beef, it had been hanging out frozen for a while, so I definitely don't know that measurement. I love daikon b/c it absorbs the flavor of what it cooked in and in this dish, it gives the illusion of potatoes.

1 large daikon radish
1.5 cups chopped carrots
bite sized sliced up beef
4 cups water
2 bullion cubes
sliced cabbage
1 can stewed/chopped tomatoes
3 tbsp soy sauce
1 very large onion

to taste
onion powder
salt
pepper

cut up the beef into bite size pieces and season with salt & onion powder to taste. Brown in hot skillet and transfer into crockpot with remaining ingredients. Cook on low for 6 - 8 hours or high for 4.