And now--CROCK POT RECIPES!
Almost rotisserie chicken. Put a bed of carrots in the bottom of my crock pot....seasoned with salt, pepper and thyme. Then took a whole chicken, seasoned the cavity with a generous sprinkling of salt, pepper, garlic powder and thyme. Then seasoned the top in a similar manner, but added smoked paprika and poured about a cup of chicken stock in the bottom. Cooked on high till done, 5-6 hours.
From Carolyn (who recommends serving this over egg noodles):
2 tablespoons butter
1 (.7 ounce) package dry Italian-style
salad dressing mix
1 (10.75 ounce) can condensed golden
1 (8 ounce) container chive and onion
1/2 cup dry white wine
4 skinless, boneless chicken breast
|Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.|
Gary chimed in with this divine-sounding recipe:
Butternut Squash Frijoles
Makes about 6 servings
soy-free, gluten-free, no added oil
This recipe uses a 1½ to 2 quart slow cooker
- 1 cup dried beans (anasazi, pinto, et.)
- 3 cups water
- 1 cup butternut squash purée
- 1 clove garlic, minced
- 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with ½ teaspoon powdered chipotle)
- 1 teaspoon marjoram
- ½ teaspoon chili powder
- 1 tablespoon fresh cilantro, chopped
- juice of ½ lime
- salt to taste
- ground hot pepper, optional to taste
In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder. Cook on low for 8 – 10 hours.
Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.
You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a few veggies.
Daisy from Compost Happens offers her crock pot formula:
1 cup of every vegetable in the fridge, 4-6 cups broth, and a couple of chicken breasts OR a can of beans or two OR that leftover beef stew meat.
Karen at Spokalulu suggests:
Easy Crock pot Chicken Tacos...dump 1 envelope of taco seasoning, 6 boneless, skinless chicken breasts & a jar of salsa in the crock pot, stir and cook on high(4-6 hrs.) or low(6-8 hrs.) Should be able to shred with a fork. Place meat mixture in tortillas and top with your favorite toppings!
Anonymous pointed out this recipe:
Crock Pot Chicken Taco Chili
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes w/chilies
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- 1/4 cup chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.
Finally, my own go-to crock pot recipe:
Italian Beef (from Gerry in Chisholm, MN)
1 chuck roas
1 cup chopped onion
1 clove minced garlic
2 cans beef consume
1 C red wine
Bake at 325 for 4 hours (until it shreds). Shred, serve on buns.
I hope that covered everything people sent in. I feel like I'm missing a few submissions, but I'm not finding any strays in my bookmarks or emails.
Karen, since I'm lazy and simplicity rules my crock-pot cooking, I'm sending you the GRAND PRIZE!!! A sweet treat from Wisconsin is coming your way--shoot me an email with your address so I can get it in the mail!