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Any ideas for a crockpot dinner?

my hubby is a picky eater and im trying to think of soemthing different to make tonight, any ideas moms??

Answer Question
 
Rebecca25

Asked by Rebecca25 at 2:15 PM on Oct. 5, 2009 in Food & Drink

Level 8 (270 Credits)
Answers (6)
  • beef stew, pot roast, chili (it's cold here! LOL)
    TheDiva320

    Answer by TheDiva320 at 2:16 PM on Oct. 5, 2009

  • white chili--1 1/2 pounds chicken breast 2 cans diced tomatos, 2 cans green chilies, 4 cans northern beans, 2 cans black beans, 1 onion, 2 tsp. cumin. salt and pepper to taste, cook for about 4 hours garnish with cheddar cheese and sour cream, oh i forgot 4 chicken bullioun cubes!
    kimigogo

    Answer by kimigogo at 2:21 PM on Oct. 5, 2009

  • I did this just yesterday. Cut a few potatoes in half, cut some carrots in big chunks, quarter an onion, put all the veggies in the crockpot and then place chicken pieces on top. Pour just enough itailian salad dressing on the chicken to cover. The itailian dressing will give everything a slight tangy flavor - be careful not to use too much. Now let the crock pot do the rest. Once it's cooked the chicken will fall of the bone.
    Every time I make this everyone raves about it. I call it one of my comfort food meals.
    PrttyMstng

    Answer by PrttyMstng at 2:24 PM on Oct. 5, 2009

  • That sounds really nice (above chili recipe)
    Here is my creation for crock pots......... Ham off bone, or on, or 2 ham steaks cubed up. 3 med onions chopped, 5 or 6 medium potatoes,(quartered)..... 5 or so carrots cut up, and I add saurkraut from the can or pkg. It's a nice ham cabbage meal that E>Z Smoked ham steaks work terrific with this, and for flavor the kraut adds a tang. Salt and pepper to taste; other spice of your choosing (maybe Rosemary or fennel)
    coffeeyum

    Answer by coffeeyum at 2:31 PM on Oct. 5, 2009

  • Crockpot Cheesy White Cauliflower Chili

    1 tbsp. vegetable oil
    2 onions finely chopped
    4 cloves garlic, minced
    1 tbsp. cumin seeds
    1 tbsp. dried oregano leaves
    1 tbsp. chili powder
    1 tsp. salt
    1/2 tsp. cracked black peppercorns
    1 14 to 19 oz. can white kidney beans, drained and rinsed, or 1 C dried white kidney beans, cooked and drained
    3 cups vegetable stock
    3 cup cauliflower florets, cooked for 4 minutes in salted boiling water and drained
    1 to 2 jalapeno peppers, minced
    1 green bell pepper, minced
    2 cups shredded Monterey jack cheese
    4 ozs. cream cheese, cut into 1/2 inch cubes and softened
    1 can chopped mild green chilies
    finely chopped green onions, optional, for garnish
    finely chopped cilantro, optional, for garnish

    cont
    rkoloms

    Answer by rkoloms at 9:48 AM on Oct. 6, 2009

  • In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
    Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling.
    Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until the green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired with chopped green onions and cilantro.
    If you prefer thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.
    rkoloms

    Answer by rkoloms at 9:48 AM on Oct. 6, 2009

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