Crockpot recipe thread

[Cookmaster]

Thank's it's really delicious!

[lose2win]

I would love to cook brown rice with the Salsa/Sour cream chicken.

Does anyone have any ideas on how much rice and water to add? Should I just go by the back of the rice box?

[Chila]

annecolorgreen,

Lining the crockpot with foil would probably work fine, but I know that lining it with an oven roasting bag works wonderfully!

Kerrie

I made this on Sunday night, but I added some roast and a couple of cans of different kinds of beans. Boy is it yummy!

[zynr]

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

Looks REALLY, REALLY yummy, but isn't ground chuck a little on the fatty side? I would use a leaner ground beef, or even ground chicken or turkey breast, and not a rf sour cream? I would also suggest real onions instead of sour cream onion dip which is also probably got some non SB-friendly ingredients in it. So make it Beachier, and you have a fabulous stuffed peppers recipe.

Crock pot cooking is wonderful though, isn't it? I live alone and have a vegetarian daughter who visits often who's also south beaching. We make vegetarian chilli, using those veggie crumblies sold in the frozen vegetarian section of most grocery stores. If just for myself I've used ground turkey, and I found these incredible chicken hot Italian sausage. that were only 4.5 gr. fat per serving. The ingredients were all SB-friendly. I just took off the casing and browned up the now ground chicken. Ya know... that would be yummy in your stuffed peppers if you can find it.

Enjoy your crock pot/slow cooker.

[zynr]

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[zynr]

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[zynr]

I made the beef stroganoff and it tasted great but it was really liquidy. I added the sour cream and then cooked for another hour but it didn't seem to thicken at all. Has anyone else had this problem?

I also made this soup which turned out really good.

Easy Italian Vegetable Soup
All Phases. Makes 5 to 6 servings.
1 can (14.5 oz) diced tomatoes, undrained
1 can (10.5 oz) condensed beef broth, undiluted
1 package (8 oz) sliced mushrooms (optional)
1 medium zucchini, thinly sliced
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
1/4 cup dry red wine or beef broth
1 1/2 tablespoons dried basil leaves
1 teaspoon sugar (or sugar substitute, or omit)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 cup (4 oz) shredded mozzarella cheese (optional)

Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours.

Stir oil and salt into soup. Garnish with cheese, if desired.

The juices generally don't thicken on their own. Make a little roux with whole wheat flour to thicken once it's all cooked. Instead of butter, I use olive oil. Make a paste with the olive oil and wh. wht. flour, add water and wisk. The consistency should be on the thick side of creamy and pourable. Pour just a little into your hot liquid and stir while on low heat or even the lower temp. of your slow cooker. If it doesn't start to thicken, add a little more and stir. (substitute sk. milk for the water for thickening a chicken dish.)

Enjoy your slow cooker!

[Sachinda]

Two apple butter recipes to cook in the crockpot; I found both on recipesource.com
-my notes are in blue


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
apples, cut up, to fil 3 1/2 qt. crockpot
1 cup brown sugar (SB sub)
1 cup apple cider (of course, a SB friendly one)
juice of 1 lemon
1 tablespoon cinnamon

Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot. Add
sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir. Add cinnamon and cook another 10 hours. Stir occasionally until brown. Run through Food mil or any strainer to strain out seeds and skins. I used the blender. To thicken, if not thick enough, return to slow cooker and cook on High uncovered until desired consistency.


~~~~~~~~~~~~~~~~~~~~~

Recipe By : apples-n-garlic.com
Serving Size : 1 Preparation Time :0:00
Categories : Sauces & Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds apples -- plus
2 teaspoons cinnamon
1/2 teaspoon ground cloves

During the afternoon or evening we peel, core and slice the apples. The
slices do not need to be thin. We stuff as many slices in the crock pot
as we can, put the lid on and cook them for a few hours on the "high"
setting. We reduce the setting to "low" and let the apples cook
overnight. The next morning, the apples have cooked down by about
one/half and are a rich brown. We then stir in the spices to taste (about
2 teaspns. of ground cinnamon and 1/2 teaspn. of ground cloves and
because we use sweet apples---no sugar) and let it cook on "high" for a
few hours with the lid off to reduce some of the liquid."

"We prefer our apple butter smooth so we run it through the blender in
small batches. We refrigerate what we need immediately and freeze the
rest."

Canning it in decorative jars makes a fine gift idea.

[zynr]

The juices generally don't thicken on their own. Make a little roux with whole wheat flour to thicken once it's all cooked. Instead of butter, I use olive oil. Make a paste with the olive oil and wh. wht. flour, add water and wisk. The consistency should be on the thick side of creamy and pourable. Pour just a little into your hot liquid and stir while on low heat or even the lower temp. of your slow cooker. If it doesn't start to thicken, add a little more and stir. (substitute sk. milk for the water for thickening a chicken dish.)

Enjoy your slow cooker!

I must've been having a crazy day when I posted this. First I managed to post it 3 times, then I just realized I said to make a roux with olive oil, wh. wht. flour and water. Sure, that would be great when making a cream sauce, but not for the purpose you wanted.. to thicken a gravy. duh.... wasn't thinking.

Just mix the wh. wht flour with water to a thickened, creamy consistency, and stir into your crockpot mixture while hot until your liquid starts to thicken.

I wonder what other mistakes I made that day. I still have my job, so that's sumthin' at least

[sweetjaimes]

CHICKEN ENCHILADA STEW

3 Lg. chicken breasts (can still be frozen!)
1 can red enchilada sauce (no sugar)
2 small cans chopped green chilis (juice and all)
1 onion chopped (in chunks)
salt/pepper/garlic powder etc. to taste
let cook on low 6hrs or so..... (while i slept...)
the chicken should be shreddable easily.
your house will smell so good!
then add (when i awoke)
1 small can black olives (more if you like them none if you dont!)
1 (16oz ??) can plain black beans (or not if you dont like them)
then add chicken broth for the desired thick/thin ness....
i kept mine pretty thick like a stew.
keep on low or turn to high till all ingredient are warmed (or microwave for a quick heat)
then sprinkle on LF cheese (whatever kind)

I tried this yesterday and it was very good! I didn't add onions or olives. I will note on the recipe though, that I shouldn't add water to it before I go to bed. I was concerned that it would burn by the time I got up, so I added about a quarter cup of water. It made it very runny, so I didn't have to add the stock at the end. Now I know that it'll be fine without the water. But anyway, FF marble jack cheese is awesome with it!

[amber4099]

Crockpot Beef And Broccoli

1 1/2 lbs. boneless round steak; cubed
4.5 oz. jar sliced mushrooms; drained
1/2 cup chopped onion
1/2 cup beef broth
3 Tbsp. teriyaki sauce
2 cups frozen broccoli florets
1 Tbsp. cornstarch
2 Tbsp. water

Combine beef, mushrooms, onion, broth and teriyaki sauce in
crockpot. Cover; cook on LOW for 8-10 hours. Dissolve
cornstarch in 2 Tbsp. of water 35-40 minutes before serving.
Stir into beef mixture. Add broccoli; stir. Cover and cook
35-40 minutes more until broccoli is tender.

Is this Phase 1? Why don't people put the phases that they are next to the recipe so that we know?

[pb&j]

Crockpot Beef And Broccoli

1 1/2 lbs. boneless round steak; cubed
4.5 oz. jar sliced mushrooms; drained
1/2 cup chopped onion
1/2 cup beef broth
3 Tbsp. teriyaki sauce
2 cups frozen broccoli florets
1 Tbsp. cornstarch
2 Tbsp. water

Combine beef, mushrooms, onion, broth and teriyaki sauce in
crockpot. Cover; cook on LOW for 8-10 hours. Dissolve
cornstarch in 2 Tbsp. of water 35-40 minutes before serving.
Stir into beef mixture. Add broccoli; stir. Cover and cook
35-40 minutes more until broccoli is tender.

Is this Phase 1? Why don't people put the phases that they are next to the recipe so that we know?

It would be Phase 1 if you used a lean cut of beef (not sure about round steak - check the updated food list under the P1 FAQs), omit the corn starch, and use no-sugar-added teriyaki sauce.

While it is convenient for people to put the phases (I think most folks do), you can also check yourself by looking at the updated food list.

[schne6a4]

First - thank you all for posting your wonderful recipes! My new crock pot and I appreciate it!

Secondly - I notice a lot of these recipes call for cans of certain soups - are there any particular brands that you all use? In particular, i'm curious about French Onion Soup for the Beef & Mushroom Stew recipe and Mushroom soup for the Pot Roast Recipe. I didnt think canned soups were allowed....any suggestions?

Thank you!

[Sachinda]

Two apple butter recipes to cook in the crockpot; I found both on recipesource.com
-my notes are in blue

edited to add: I ended up chopping up as many apples as could fit int he crockpot and sill get the lid on. Let them cook about six hours on low and it ended up tasting like the very best sf applesauce ever!! I then ground up some whole cloves, threw in a bit of nutmeg and a dash of cinnamon and the apple butter is great. Not sweet b/c I liked the natural sweetness of the apple, however, one could add in some sweetener if they like.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
apples, cut up, to fil 3 1/2 qt. crockpot
1 cup brown sugar (SB sub)
1 cup apple cider (of course, a SB friendly one)
juice of 1 lemon
1 tablespoon cinnamon

Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot. Add
sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir. Add cinnamon and cook another 10 hours. Stir occasionally until brown. Run through Food mil or any strainer to strain out seeds and skins. I used the blender. To thicken, if not thick enough, return to slow cooker and cook on High uncovered until desired consistency.


~~~~~~~~~~~~~~~~~~~~~

Recipe By : apples-n-garlic.com
Serving Size : 1 Preparation Time :0:00
Categories : Sauces & Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds apples -- plus
2 teaspoons cinnamon
1/2 teaspoon ground cloves

During the afternoon or evening we peel, core and slice the apples. The
slices do not need to be thin. We stuff as many slices in the crock pot
as we can, put the lid on and cook them for a few hours on the "high"
setting. We reduce the setting to "low" and let the apples cook
overnight. The next morning, the apples have cooked down by about
one/half and are a rich brown. We then stir in the spices to taste (about
2 teaspns. of ground cinnamon and 1/2 teaspn. of ground cloves and
because we use sweet apples---no sugar) and let it cook on "high" for a
few hours with the lid off to reduce some of the liquid."

"We prefer our apple butter smooth so we run it through the blender in
small batches. We refrigerate what we need immediately and freeze the
rest."

Canning it in decorative jars makes a fine gift idea.

[gawag]

This is SO easy and SO good. I got the recipe from about.com:

Pepperoncini Pot Roast
2-3lb pot roast
24-36oz pepperoncini peppers in liquid
2-3 garlic cloves, chopped

Dump all of it into the crockpot and cook on low for 8 - 10 hours.


I had no idea how much salt was in the pepperoncini pepper juice. If you need to watch that, you might only want to put in half the liquid or cut with something else (there was a ton of liquid left over).
I also think the vinegar keeps you very full. I'm usually ready for breakfast in the morning, but I woke up still full