Crockpot recipe thread

[paiger81]

I am attempting this today, it was on the Food Network this weekend:

3 cups cubed peeled sweet potatoes
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar or sugar substitute
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt

Arrange sweet potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

[westiemom]

Paige:

How was your new recipie?

[paiger81]

It was really good, but I think next time I will omit the brown sugar, I thought it was too sweet.

[PhyresChyld]

If you haven't already noticed, my recipe summary sticky has the crockpot thread recipes listed according to what page they are on. Check it out. I will be continuing to change the other sections yet this week.

I also will be reposting the sticky to hopefully solve the problem that I wrote about.

I just can't tell you just how much you rock!!!

[whirled peas]

Is it possible that my crockpot is too old? We got it for a wedding gift almost 17 years ago. The plastic lid wobbles left and right, etc. not creating a firm seal to keep in moisture. I've never had luck with roasts. They come out too dry.

I know some crockpots have heavy glass lids...maybe those are better. What do you all think?

[rushsmom]

Crockpots are dirt cheap now - about $20. I'd throw out an old wobbly one, and treat yourself to a new one. Good luck!

[lin1235]

Crockpot Chicken Curry

Stir together in Crockpot:
1/4 cup soy sauce
1/4 cup apple cider vinegar
4 heaping tsp paparika
3 heaping tsp curry powder
1 heaping tsp black pepper
1heaping tsp ginger powder
1 heaping tsp garlic powder
1 heaping tsp ground red (cayenne) pepper
3 c water
2 onions, cut into chunks

Add:
3 pounds chicken (on bone), skin and fat removed. (The original recipe calls for thighs. To make it more SB, you may want to use breast and add some healthy fat.)

Cook on low temp about 8 hours, until chicken falls off bone easily. Remove bones and chop chicken. In phase 2/3, serve with brown rice. Serve with FF sour cream or yogurt, if desired.

Made this last night - delicious!

[Chatty]

Is it possible that my crockpot is too old? We got it for a wedding gift almost 17 years ago. The plastic lid wobbles left and right, etc. not creating a firm seal to keep in moisture. I've never had luck with roasts. They come out too dry.

I know some crockpots have heavy glass lids...maybe those are better. What do you all think?

Even with a good fitting lid, the top of the roasts may still come out dry, used to happen to me.

I took to placing a small piece of aluminum foil over the top of the roast when I cooked one in my crockpot, top stays nice and moist now.

[westiemom]

Made this last night - It was awesome!!! Phase 2

2/3 C. Brown Rice
2/3 C. Water
Bone in chicken breasts
1 can cream of chicken soup
1 can mushrooms (Do NOT drain it)


Combine water and rice on the bottom of your crock pot, place the chicken on opt of the rice, mix the soup and the can of mushrooms and pour over chicken. Sprinkle some salt and pepper over it all. Cook 9-10 hours. It was really yummy, I served it with asparagus and soy sauce. Hope you all like it.

The breasts were a little dry, I am going to try Chatty's recommendation next time.

[Myvinny]

Last night, I tried the Thai Chicken recipe that I found on this thread. Yummy! I will definitely be making this recipe again. I was delicious! Of course, I love peanut butter and food with a bit of zing to it.

Rachel

[Chatty]

For a simple and delicious crock pot roast:

Brown a roast quickly in a hot skillet-add a little olive oil to prevent sticking.

Transfer to a crock pot, sprinkle one envelope dry onion soup mix over roast.

Pour about a cup and a half of water into hot skillet to deglaze and get the brown bits, pour over roast in crock pot. Cover top of roast with aluminum foil to prevent top drying out and cook on low about 8-10 hours or until done.

I'm doing this now with a top or bottom round roast, can't remember which is which but the smell throughout the house is heavenly.

[whirled peas]

Chatty--how many pounds was your roast?

[shellfish]

Here is my Chicken Chili recipe that was a family favorite before we went to the Beach!

Chicken Chili

1.5-2 pounds chicken tenders, diced
1 c. chopped onion
2 t. garlic
1 pkg. chicken taco seasoning
1 c. water
1 can artichoke hearts- drained and quartered
2 cans diced tomatoes with jalapeno
2 cans northern or baby butter beans, drained
2 can sliced black olives drained

Put all in slow cooker and cook all day. Top with sour cream and cheese in serving bowl. YUM

[Sachinda]

from the internet (I think from one of the links recipelover listed early on in this thread)

Sweet Potato Stuffing

1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup smart balance or ICBINB
6 cups ww bread cubes
1 large sweet potato, cooked and peeled -- finely chopped
1/2 cup chicken broth
1/4 cup chopped pecans
1/2 teaspoon poultry seasoning
1/2 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon pepper

In a skillet, sauté celery and onion in butter until tender. Add remaining ingredients; toss gently. Transfer to a greased slow cooker. Cover and cook on Low for 4 hours or until bread and vegetables are soft.

[Sachinda]

from just slow cooking.com- I'm making this today, will post results.
edited to add what I actually cooked (I have an inability to follow recipes) my notes are in blue

Chicken Fricassee with Vegetables
4 boneless chicken breast halves - (to 6) (three large breasts)
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons butter
2 garlic cloves -- minced (about 5)
3 tablespoons flour (can omit- I used about 1 tbsp)
2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
4 carrots -- cut in 2" pieces (about 1 and 1/4 cups)
2 onions -- halved, and sliced thick (one large onion)
3 leeks - white part only -- washed, chopped (about 1/2 cup scallions- white part)
1 bay leaf
1/2 cup half-and-half (I don't see where in the instructions this comes into play- I'll check prior to serving and then add some milk if necessary)1 package frozen peas - (10 oz) -- thawed (turns out I had no peas, so I omitted)
8 oz mushrooms sliced
two medium size zucchini, sliced in 1/4 size

Wash chicken breasts and pat dry. Set aside. (I didn't do this, I sliced in to small serving size pieces and browned them in a little smart balance and few cloves minced garlic, then removed the chicken from the pan and moved onto the "real directions

Sauté minced garlic in butter for a minute, then add flour and cook, stirring, until smooth. Pour in broth (you may use 1/4 cup of sherry in place of some of the broth), the thyme and tarragon, and stir until thickened.

Layer in the slow cooker the onions, carrots, (mushrooms zucchini) chicken, then leeks; pour sauce over all. Add bay leaf. Cover and cook on LOW for 6 to 8 hours (HIGH for 3 to 5 hours).

If cooking on LOW, change to HIGH and stir in half-and-half and thawed peas. Cover and continue cooking on HIGH another 15 minutes, or until peas are heated through.

Taste and adjust seasonings. Discard bay leaf and serve with sauce spooned over the chicken and vegetables.

This recipe yields 4 to 6 servings.