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Fluff: What's your favorite crock pot / slow cooker recipe?

Posted by on Feb. 18, 2014 at 9:18 AM
  • 35 Replies


I'm making this again it a bit. It will be the 2nd time in a month. Not only is it stupid easy, but for an extra bonus my 3yo gobbles it up like candy. I save the juice to re-heat leftovers in a pan. I use sliced peppers instead of whole. I like to use mini sub buns instead of burger buns. I also add some slices of cheese on top and toast in the oven for a few before serving.

Original Homemade Italian Beef



http://allrecipes.com/Recipe/Original-Homemade-Italian-Beef/Detail.aspx?event8=1&prop24=SR_Title&e11=italian%20beef&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Ingredients

Original recipe makes 6 servingsChange Servings

Directions

  1. Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

by on Feb. 18, 2014 at 9:18 AM
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Replies (1-10):
dalbax2
by Member on Feb. 18, 2014 at 9:23 AM
I dont really have a favorite. I do pulled pork, split pea soup, beef stew and beans mostly in mine.
tanyainmizzou
by Platinum Member on Feb. 18, 2014 at 9:24 AM

In a crock pot, add a layer of white onion cut into chunks and top that with a layer of baby carrots.


On top of the veggies, add 2 pounds boneless, skinless chicken thighs that have been drizzled with olive oil, Hawaiian Pink salt, and freshly cracked black pepper.

In a bowl mix 2 cups of homemade French dressing and 2 cups of homemade whole cranberry jelly

pour over chicken


cook on low for 4-6 hours and serve over egg noodles or rice

pixie-buttercup
by Member on Feb. 18, 2014 at 9:24 AM

I don't know if I can choose a favorite!! I love making pot roast, chicken noodle soup, vegetable beef soup, pulled pork, taco meat. I've even made banana bread in the slow cooker. 

chrisnjoesmom
by on Feb. 18, 2014 at 9:26 AM

Salsa Chicken 

Chicken breasts

chicken broth 

taco seasoning

chunky salsa

Pour all in and cook low 6-8 hrs

VooDooB
by weird cheese on Feb. 18, 2014 at 9:53 AM

I do this with pork tenderlion and make pulled pork tacos. I don't use broth, though. 

Quoting chrisnjoesmom:

Salsa Chicken 

Chicken breasts

chicken broth 

taco seasoning

chunky salsa

Pour all in and cook low 6-8 hrs


lizmarie1975
by Gold Member on Feb. 18, 2014 at 9:58 AM

I really don't have a favorite. I like sticking a chicken carcass into the crockpot, covering it with water, and letting it "cook" on Low over night. The house smells so good when I wake up. I take half of it and freeze it for stock and use the other half for soup.

Woodbabe
by Woodie on Feb. 18, 2014 at 9:59 AM
2 moms liked this

http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/

Slow Cooker Tikka Masala

 

 

Use your slow cooker to make a flavorful, comforting Tikka Masala

Serves: 8

Ingredients

5 boneless, skinless chicken breasts cut into 1 inch pieces (about 3

pounds)

1 small onion, finely chopped

4 cloves garlic, minced

2 Tbls fresh ginger, grated

1 (29 oz) can tomato puree

1 1/2 cups plain Greek yogurt

2 Tbls olive oil

2 Tbls Garam Masala

1 Tbls cumin

1/2 Tbls paprika

2 tsp salt

3/4 tsp cinnamon

3/4 tsp black pepper

1 tsp cayenne pepper (more if you like things spicy)

2 bay leaves

1 cup half and half (or heavy cream)

1/2 Tbls cornstarch

Serve over rice

Garnish with chopped cilantro

Instructions

1. In the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil,

Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth,

add chicken pieces, and toss to coat.

2. Add bay leaves.

3. Cover and cook for 6 hours on low (3 hours on high)

4. Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half

and half. Cover and continue to cook for 20 minutes.

5. Serve over rice. Garnish with cilantro if desired.

Notes

Slightly Adjusted from Cooking Classy

Chicken Thighs could be used as we

 Sexy If its unladylike, fattening or fun, I'm in!
  

krysstizzle
by DeepThought on Feb. 18, 2014 at 10:01 AM
I dont use mine enough. I do mostly beans - i love making a huge pot of chickpeas and freezing some in serving size containers.
tpickle
by Member on Feb. 18, 2014 at 10:05 AM

bumpWow a wealth of knowledge.  Thanks all.

meriana
by Gold Member on Feb. 18, 2014 at 11:50 AM

I don't really have a favorite crock-pot item. We generally use it for cooking roast or stew meat and always cook it in coca-cola rather than water. It guarantees tender, cut with your fork meat.

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