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What is your favorite slow cooker recipe? Or thing to make?

Answer Question

Asked by prettyinink2011 at 4:40 PM on Mar. 3, 2011 in Food & Drink

Level 15 (1,924 Credits)
Answers (9)
  • Beef stroganoff or beef tips!

    Answer by BaileysMom476 at 4:42 PM on Mar. 3, 2011

  • I cut up kielbasa, potatoes and onion in similar sizes. I put in a slow cooker with a bag of sauerkraut and dollops of butter. Season with salt and pepper. Cook on low for about 6 hours or high for about 3. Until potaotes are done.

    Answer by tyfry7496 at 4:44 PM on Mar. 3, 2011

  • I put a bone-in pork roast in with a smidgen of liquid smoke and some onions and garlic. When it's done cooking I shred it up and pour in a bottle of Sweet Baby Ray's Honey Chipotle BBQ sauce and serve it on rolls with a salad


    Answer by adnilm at 4:49 PM on Mar. 3, 2011

  • I take a roast 2 beef bouillon cubes, garlic salt, Italian dressing, jalapeƱos (we like things a little spicy) and enough water to cover the roast.
    Crock pot Italian beef. I serve it with French bread and sweet potato fries.

    Answer by Bubbie0809 at 5:20 PM on Mar. 3, 2011

  • chili

    Answer by mykidsmom86 at 5:47 PM on Mar. 3, 2011

  • Mexican Beef Stew-delicious! (Available at

    Answer by april1967 at 6:02 PM on Mar. 3, 2011

  • No Hurry Vegetable Curry
    Serve over hot cooked basmati rice with chutney on the side. This can easily be made on the stove top; stir and add liquid as needed.
    1 tablespoon peanut oil
    1 to 2 large carrots, sliced on a diagonal
    1 medium-size yellow onion, chopped
    3 garlic cloves, minced
    2 tablespoons curry powder
    1 teaspoon ground coriander
    1/4 teaspoon cayenne pepper
    2 large Yukon Gold potatoes, peeled and diced
    8 ounces green beans, ends trimmed and cut into 1-inch pieces
    1-1/2 cups slow-cooked or one 15.5-ounce can chickpeas, drained and rinsed
    One 14.5-ounce can diced tomatoes, drained
    2 cups vegetable stock
    1/2 cup frozen green peas, thawed
    1/2 cup canned unsweetened coconut milk


    Answer by rkoloms at 10:09 PM on Mar. 3, 2011

  • Heat the oil in a large skillet over medium heat (i do this in the slowcooker). Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat. Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and
    cook on Low for 6 to 8 hours. Just before serving, stir in the peas and coconut milk and season with sea salt. Taste to adjust the seasonings.

    Answer by rkoloms at 10:09 PM on Mar. 3, 2011

  • i love to crockpot and can't wait til that day comes again. want a sloppy joe

    Answer by brieri at 12:32 AM on Mar. 5, 2011

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