Please, Please, Please share your favorite crockpot recipes with me!

[patsyk]

I did a search for crockpot recipes and didn't come up with a whole lot. I am hoping for some different low-fat things I can make in the morning or at lunch time that will be ready for dinner in the evening. I have a 7 1/2 month old baby who is already crawling who I can't take my eyes off of even for a second or he's into something! So, it's become difficult to cook of an evening unless we are willing to wait until he's asleep which is after 7:30 every night...

I have recently made the Baked Potato Soup from October and it was great reheated so, I have that on my rotation now... I also made Bree's Tomato Lentil Soup tonight which was good and I read on an older thread that it can be made in the crockpot as well.

soups or anything with chicken would be great ... even turkey (ground or sausage)... just want to try to eat healthy and still have time to enjoy my little one after work!

TIA!
Patsy

[andrea]

CL's beef and bean burritos and thai-style pork stew!!!

[Jen]

I really love the Mexican Black Bean Chili from Weight Watchers (I've posted it before...you can find it here (http://community.cookinglight.com/showthread.php?s=&threadid=19768&highlight=mexican+black+bean+chili)). There was also a recipe a couple of months back (August?) for a Peasant Chicken Stew that was very good...DH loved that one. It was one of the reader recipes. If you can't find it, I can post it.

[SandyM]

This is yummy!

Merlot Pot Roast with Horseradish Smashed Potatoes

Prep/cook time 8/12 to 9 1/2 hrs on low, 5 1/2 to 6 1/2 hrs on high
notes: prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they are ready. Makes 6 to 8 servings.

1 tied fat trimmed boned beef chck roast (3-31/2 lb)
fresh ground pepper
1 tablespoon butter or olive oil
3 carrots (about 1/4 lb. each ) rinsed and peeled
1 onion (1/2 lb), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 dried bay leaf
1 cup Merlot or other dry red wine
1/3 cup canned tomato paste
1 1/2 tablespoons cornstarch
Horseradish smashed potatoes
(recipe follows)
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional)
salt

Rince beef, pat dry, and sprinkle generously all over with fresh ground pepper. Melt butter in a 10-12 inch nonstickfrying pan over high heat. When hot, add beef and brown wekk on all sides, 6 to 8 minutes total.

Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 4 1/2 quart or larger electric slow cooker, combine carrots, onion, celery,garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables: add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.

Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.

With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with a 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10-15 minutes.

With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon horsradish smashed potatoes onto platter; sprinkle with parsley. Garnish Platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste.

Per serving without potatoes: 314 calories, 40%(126 cal.) from fal" 34 g protein; 14 g fat (5.6 g sat.) 11 g carb. (2.3 g fiber); 256 mg sodium; 115 mg chol.

Horseradish smashed potatoes

Scrub and peel 13 to 3 1/2 lbs. russett potatoes; cut into 1 1/2 inch chunkd. Put into a 4-5 quart pan with 2 1/2 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20=25 minutes.

When potatoes are done, heat 1 to 1 1/2 cups half and half or fat skimmed chicken broth with 2 T. butter or margerine in a microwave safe container in a microwave oven at fullpower just until steaming 1 to 3 minutes. Or warm in a 1 to 1 1/2 quart pan over medium heat.

While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper, and 1 to 2 tablespoons prepared horseradish to taste. Mound beside Merlot pot roast or scrape into a bowl. makes6 to 7 cups 6 to 8 servings.

per serving: 189 calories, 31% (59cal) from fat; 3.9g protein, 6.6 g. fat (3.9 sat)) 29 g carbo (2.6 g fiber) 55 mg sodium, 19 mg chol.

[Sarah]

I second the pot roast!
I did extra carrots so that I'd have leftovers, and DBF finished my estimated leftovers!

[1MegMeg]

This is a chicken recipe that my Mom (and now I) always make in the Crockpot.

4 boneless skinless chicken breasts (can be frozen)
1 can of black beans (drained)
1 can of corn (drained)
1 jar of salsa

Put all ingredients in the crockpot and cook on low all day. I usually serve this over rice. If you have a rice cooker, just throw the rice and water in there and you don't have to watch/stir it.

:)

[beckms]

Here is one that recently had its own thread, posted by Claire797. I made it the other night, and it's excellent! I used a combination of breasts and thighs, and it was ready after about 5 1/2-6 hours.


* Exported from MasterCook *

Garlic and Brown Sugar Chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breasts halves on bone -- skinned
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite
2 tablespoons minced garlic -- (2 to 3)
2 tablespoons soy sauce
1 teaspoon pepper

Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours.

[maxeesmom]

Heres one I've have been making alot-I'm not sure if
I saw this recipe here or not.... Please forgive my rather
slapdash posting ;)

Cranberry Pork Roast
3-4lb Pork Roast(I've used different cuts)
Can of cranberry sauce the jellied kind
1/2cup of cranberry juice
1 teaspoon or so of dry mustard
(last time I used spicy brown mustard)
1/2 teaspoon of ground cloves
(I just use a couple of whole cloves)
Mix all the stuff togather pour over roast
cook on low for 7 to 8 hours.
The original said to add cornstarch to crockpot
to create a gravy I don't think this works to well
so I pour the juices into a saucepan whisk in
some Wondra and it makes a lovely gravy that
is super over the pork as well as mashed potatoes:)

[gabbyh]

...lindrusso's "Easy Chicken Santa Fe...here's the link to the recipe:

http://community.cookinglight.com/showthread.php?s=&threadid=7068&highlight=Easy+Chicken+Santa+Fe

I changed it a bit for our tastes...use 1 can of corn, and 2 cans of beans...it is yummy!
~Gail H.

[lindrusso]

Originally posted by gabbyh
[BI changed it a bit for our tastes...use 1 can of corn, and 2 cans of beans...it is yummy!
~Gail H. [/B]

I have also changed it around. I use less chicken and 2 cans of beans - I just made it recently and used a combo of black and kidney beans. When up the beans and use 1/3-less-fat cream cheese, it comes out fairly low fat with 11 grams of fiber per serving! :)

Now that I use more beans, I'm thinking it needs a bit more salsa as well. It would also be really, really good with the addition of a little chipotle pepper - mmmmm!

[Marisa70]

That black bean chili looks terrific. The only question I had was...is the chocolate really necessary? I've had Cincinnati-style chili before and I'm not really wild about it. Has anyone tried this w/o the chocolate?

[slknight]

What about Miss Molli's Crockpot Turkey: http://community.cookinglight.com/showthread.php?s=&threadid=18822&highlight=crockpot+and+turkey

Easy Chicken Cacciatore is good too. Someone on the board posted it, but I"m not sure who (Claire maybe?)

* Exported from MasterCook *

Easy Chicken Cacciatore

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 boneless skinless chicken breast -- (1 to 1 1/2 pounds)
1 bell pepper -- cut up
1 onion -- cut up
2 tablespoons minced garlic
3 cups tomato sauce -- (28 ounce jar)

Put all ingredients in slow cooker. Cover and cook for 4 hours on low. Serve over fettucini.

Cuisine:
"WW: 4"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 275 Calories; 3g Fat (8.5% calories from fat); 44g Protein; 19g Carbohydrate; 4g Dietary Fiber; 103mg Cholesterol; 1229mg Sodium. Exchanges: 5 1/2 Lean Meat; 3 Vegetable.

[patsyk]

Oh, these all sound so wonderful! I bet they even smell so yummy when you walk in the door, too!

Keep 'em coming! I am hoping to get a variety of things I can make each week without repeating too frequently!

Thankyou, thankyou, thankyou to all of you who have shared so far!
Patsy:D

[munchies]

Patsy -

Just wanted to let you know that CL now has a long list of recipes for slow cookers on their features site. I'll try to post a link here...

http://www.cookinglight.com/cooking/fd/features/package/0,14343,354855,00.html

[patsyk]

Munchies - THANK YOU!

[patsyk]

Munchies - THANK YOU! I had tried a recipe search and didn't come up with anything, but hadn't tried looking for something that was featured!

The list looks promising... I'll have to narrow down a few to try over the next week... let's see how ambitious I can be!

[greysangel]

Don't forget sticky chicken :)

[kimmer99]

Thanks Munchies - I can't wait to try these.

[munchies]

patsy - or anyone else, for that matter! -

please post reviews of anything you make that's good. I am a SAHM with a six month old, so these are handy recipes for me too! Thanks!

Heather

by the way, sticky chicken is definitely one to add to the "must try" list if you haven't already! Thanks greysangel for mentioning it:)

[Linda in MO]

I hesitate to post this because I've posted it several times before, but it is my favorite crockpot recipe.


* Exported from MasterCook *

CrockPot Italian Beef

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef , CrockPot


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 -4 lb. chuck or rump roast -- trimmed of fat
1 package Good Seasons Zesty Italian salad dressing mix
2 teaspoons Italian seasoning
1/2 (16 oz.) jar pepperoncini peppers -- including juice
1 can beef broth -- (or 1 to 2 cups hot water mixed with a teaspoon or two of beef flavored Better than Bouillon)--or more if needed
ground pepper, garlic powder, etc. -- optional
favorite cheese
kaiser buns

Mix all ingredients together in a slow cooker or crockpot. Cook all day on low (or #3 in a slow cooker).

When meat is done, shred it and put back in its juices.

Serve on warm kaiser buns (toast if desired). Top with favorite cheese--cheddar, colby/jack, mozzarella/cheddar, etc. Warm in the microwave if cheese needs to be melted.

Can also top with sauteed onions, green peppers, and mushrooms if desired.


NOTES : This is a very forgiving recipe. If roast is large add another pkg. of Italian salad dressing mix and more beef broth. Using more broth will leave you with more juices to dip your sandwich in. You can use less peppers, too.

Somtimes if I'm just making this for the 3 of us, I just use about 1 1/2 lb. of stew meat and cut all the other ingredients in half.

[HejazSunKat]

Originally posted by Linda in MO
[B]I hesitate to post this because I've posted it several times before, but it is my favorite crockpot recipe.

Well, I hadn't seen it. It just got snarfed! :D

[claire797]

Here's another one I like -- it's kind of different, but in a good way.

Slow Cooker Thai Chicken

8 chicken thighs (I use 1 pound boneless breasts)
3/4 cup salsa
2 Tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons fresh cilantro

Place chicken in crockpot. Mix other ingredients except cilantro. Pour over chicken. Cook for 8 hours on low. (4 HOURS ON LOW FOR BONELESS BREASTS)

[Mandy]

Simular to Linda's Italian Beef, I like to make French Dip Sandwiches. I take a roast, trim off the fat and put it in the pot. Then I add some water and an onion soup packet and turn in on low for 8-10 hours. It seems so simple, but it's very tasty!

[mjg]

Originally posted by claire797
Slow Cooker Thai Chicken


Claire - Do you serve this over rice?

[claire797]

Originally posted by mjg


Claire - Do you serve this over rice?

Yes. The sauce is really good on rice :).

[naomike]

Claire--I haven't been posting recently, but I've been madly "importing" all your crock pot recipes (as well as all the others posted here). But I am a little confused by the Thai recipe that includes salsa. What kind of salsa do you use, and what does the dish taste like overall? Enlighten me, O' Crockpot Queen! :)

Thanks in advance!

Naomi

[claire797]

Hi Naomi!

I'm glad you're getting some use out of my recipes. That makes me feel so good :).

Any salsa will do. I like to use a chunky salsa like Newman's Own or Tostitos. Here in Austin, we have about a million different brands of salsa so it's hard to choose sometimes.

Another thing I use is chunky peanut butter. The peanut chunks add some extra personality.

[AzAnne]

Dewey posted a great receipe for Jamabalya for the crockpot.
We've made it a regular :D


Crock Pot Jamabalya (http://community.cookinglight.com/showthread.php?s=&threadid=17804&highlight=Rival+CrockPot+Instruction+booklet)

[MaryH]

I just had the Garlic and Brown Sugare Chicken mentioned above. It was very good. I threw in a can of pinto beans, a can of kidney beans, and a small can of corn as well.

:D

[Alaina76]

Here's a recipe for chili that we eat a lot in the winter:

Prep: 8 minutes Cook: 3 to 4 hours (low) 8 to 10 hours (high)
Serves: 4 with leftovers (It actually makes quite a bit more than 4 servings!)

1 lb ground beef chuck (we use soy crumbles and skip the first step)
2 cups chopped onions
1 can (29 oz) tomato puree
1 can (about 15 oz) EACH black beans, chickpeas and red kidney beans, rinsed
1 can (14 1/2 oz) zesty diced tomatoes with green chilies
3 Tbsp chili powder
1 Tbsp chopped garlic
1 tsp EACH ground cumin and salt (I skip the salt because I think the canned tomatoes are salty enough)

1. Cook beef and onions in a large nonstick skillet, breaking up clumps of meat with a wooden spoon, 4 minutes or until meat is brown and onions are translucent.
2. Transfer to a 3 1/2- quart slow-cooker. (Can be done the night before.)
3. Cover and cook on high 3 to 4 hours or low 8 to 10 hours. Makes 10 generous cups.
**Per 2 cups: 132 cal, 8g pro, 14g car, 4g fiber, 5g fat (2g saturated), 16mg chol, 489 mg sod.


Another vote for sticky chicken. We also like black bean chili posted y kwormann and the zesty herbed tomato-mushroom sauce posted by KathrynY.

On a completly unrelated note - how do I make links to these threads?? (I should probably already know this...:rolleyes: )

[JulieM]

Maybe this is a little lame to post here with all these great recipes, but I love ground turkey spaghetti sauce in the crockpot. I take a pound of ground turkey breast, add about a tablespoon of italian seasoning and smush it all together to season the meat. Then I brown it in a little olive oil (I do this right in the crockpot of course). Then I just throw in a jar of my favorite spaghetti sauce, usually one of the Newman sauces, about a half cup of red wine, some chopped garlic and sliced fresh mushrooms if I have them, or jarred ones if I don't. Sometimes I add red or yellow peppers.

I just ordered some Penzey's sausage spices and am going to experiment with seasoning the turkey with that instead as a variation.

[browneye]

I second the Crock pot Jambalaya previously posted!!!!

I'll definitely have to give some of these others a chance.

Where oh where can I find the Bean and Beef Burrito recipe?????:confused: I did a search but came up emptyhanded. What am I doing wrong?

:D

[sushibones]

Is this it, Paula? You probably couldn't find it because of those darn hyphens.


Slow-Cooker Beef-and-Bean Burritos

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Jan/ Feb '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds London broil
1 (1 1/4-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 (4 1/2-ounce) can chopped green chiles
1 (16-ounce) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup fat-free sour cream

Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.

Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.

Source:
"Cooking Light, January/February 1997, p.95"
Copyright:
"© Cooking Light"

[patsyk]

Here's my first crockpot review... Provencale Chicken Supper... super easy, and VERY good! The only change I made was to add about a spoonfull of bottled chopped garlic. The chicken came out so tender it fell right off the bones! I made only 2 chicken breasts this time just in case we weren't crazy about it, but next time I'll do all 4 so that we can have leftovers!!!

I wish I had thought of doing crockpot cooking sooner... it's not like I didn't have it for years and only made chili in it every once it awhile! This board definitely inspires me to do new things!

I am posting the recipe to make it easier for everyone to locate... but, I got it from the link Munchies gave me earlier in this post. There are so many great sounding recipes... I'll be trying something new every few days for the next couple of months!

Provencale Chicken Supper
Use bone-in chicken breasts for this French-country dish.


Published: Cooking Light- 09/25/02

INGREDIENTS
4 (6-ounce) skinned chicken breast halves
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-1/2-ounce) can pasta-style tomatoes, undrained

INSTRUCTIONS
1. Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.

YIELD: 4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)

NUTRITIONAL INFO
CALORIES 296 (10% from fat); FAT 3.4g (sat 0.6g, mono 0.8g, poly 1.3g); PROTEIN 34g; CARB 32.5g; FIBER 5.1g; CHOL 66mg; IRON 4mg; SODIUM 785mg; CALC 81mg


:D :D :D :D

[Alaina76]

Originally posted by patsyk
1 (14-1/2-ounce) can pasta-style tomatoes, undrained


ok - dumb question - what ARE pasta-style tomotoes? Canned tomatoes? Spaghetti sauce?:confused: :confused:

[Shirley Panek]

Alaina76 -

Pasta-style tomatoes are diced tomatoes with italian seasoning, I believe.

[Alaina76]

Thanks (Again!)

[patsyk]

You know what? I didn't even use the diced tomatoes with Italian seasonsings for this... I imagine that the additional seasoning would have added even more flavor to this recipe! Since I'll be repeating this one, I'll have to get the other type of tomatoes... glad someone asked that question!

[schuh]

Do you have the turkey breast recipe with the cranberry sauce and French Onion soup mix? It's the easiest thing ever.

[mjg]

Do you think the turkey breast/cranberry sauce recipe could be used with a pork tenderloin?

[patsyk]

Originally posted by schuh
Do you have the turkey breast recipe with the cranberry sauce and French Onion soup mix? It's the easiest thing ever.

No, would you mind posting it? I'm willing to try any new ideas now that I have discovered how wonderful my crockpot is!

[schuh]

First, here's the recipe, which originated on this board as Miss Molly's turkey.

Turkey Breast with Cranberry Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : crockpot, turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 turkey breast -- frozen, 4-6 pounds
1 can cranberry sauce
1 package Lipton Onion Soup

Cook on Low for 10-12 hours. (I actually start it on high for an hour or two just to get things going at a safe temperature.)

As for whether you can do it with pork, I have no idea. I've never done a pork tenderloin in the crock pot. I tend to have better luck with cooking fattier cuts of meat or poultry with skin in the crock pot. I think less fatty cuts get dried out during the longer cooking times. So I'd be leery about doing a pork tenderloin in the crock pot.

[patsyk]

this one is mixed... while I enjoyed it, my dh did not care for it. It called for carrots - which he does not like cooked so, I substituted sweet potatoes (since that is what I had on hand)... I thought it was really tasty... but, I guess I won't be making this one again since he didn't like it, thought that it was too sweet with the potatoes in it - might work better with regular potatoes though... here's the recipe for anyone who might want to try it...

Chicken and Carrots With Wine Sauce
Hours of cooking mellow the garlic. Serve French bread to sop up the sauce.

Published: Cooking Light- 09/25/02

INGREDIENTS
2 cups diagonally sliced carrot (about 8 ounces)
8 chicken thighs (about 2 pounds), skinned
12 garlic cloves, peeled
1/2 cup dry white wine
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

INSTRUCTIONS

1. Combine carrot, chicken, and garlic in an electric slow cooker, and add wine. Sprinkle with thyme, salt, and black pepper. Cover with lid; cook on low-heat setting for 8 hours.

2. Remove carrot, chicken, and garlic with a slotted spoon, reserving cooking liquid. Place 1/3 cup carrot, 3 garlic cloves, and 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of reserved cooking liquid over each serving.

YIELD: 4 servings

NUTRITIONAL INFO
CALORIES 243 (25% from fat); FAT 6.8g (sat 1.7g, mono 2.1g, poly 1.7g); PROTEIN 34.6g; CARB 9.4g; FIBER 2g; CHOL 141mg; IRON 2.8mg; SODIUM 463mg; CALC 58mg

[Beth]

I did a pork loin in the crockpot. I thought about it later in the day than I should have, so I was afraid of it not getting done. I cut it up to make it cook faster, and then discovered that my new pot seems to cook a bit fast. It did get a little overdone, but I think if you left it whole it would be okay. This might not be one to do when you will be away and might get home late.

In fact, CL's Thai-Style Pork Stew uses pork loin. It was mentioned earlier, but here it is:




Thai-Style Pork Stew (Crock Pot)


2 pounds boned pork loin -- cut into 4 pieces
2 cups julienne-cut red bell pepper (I'm doing -- or half green beans
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves -- minced
1/4 cup creamy peanut butter
Remaining Ingredients
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped -- dry-roasted peanuts
8 lime wedges

1. To prepare stew, trim fat from pork; discard fat. Place pork, bell pepper, and next 4 ingredients in an electric slow cooker. Cover with lid, and cook on low-heat setting 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
2. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges. Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge).
3. Calories 412 (30% from fat); Fat 13.6g (sat 3.6g, mono 6.2g, poly 2.5g); Protein 28.9g; Carb 42.3g; Fiber 2.1g; Chol 64mg; Iron 2.9mg; Sodium 425mg; Calc 37mg.

[ReneeV]

I poach a whole turkey breast in my slow cooker. We eat it the first night as is, with mashed potatoes or stuffing and the leftovers are great for everything!

I usually buy a whole tukey breast, cut off the back bone and ribs. This allows it to lay a little flatter in the crock pot.

(I save the cut off pieces to make soup stock. I combine them with some turkey wings purchased at the store. It makes really delicious soup.)

I add a couple of cups of chicken stock, 1/2 cup of white wine, a few peppercorns, herbs of choice,(I like herbs de Provence), an onion chopped in 1/4s, a handful of baby carrots, and a stalk or 2 of celery cut in a few pieces. I cook it on low for a minimum of 8 hours, but it's fine at 10 hours, not dry at all. My mom loves this recipe too, and she always cooks it on high for 5-6 hours and it turns out fine.

The leftovers are great for everything from turkey salad sandwiches to turkey tetrazzini to quick soups or burrito fillings. Use your imagination!

Enjoy!

Renée

[ChristineB]

This crock pot recipe is so easy....it is not fancy but it is a favorite of ours--I kind of adapted it to our liking:
Salsa Chicken Fajitas

4 frozen boneless chicken breasts
1 can of chicken broth
1 jar of salsa
1 box mexican or spanish rice
1 red or green pepper sliced
1 can of black beans
1 onion sliced
1 can of corn
low fat shredded cheddar cheese
low fat sour cream
tortillas

1. In the a.m. add first three ingredients to crock pot, cook on low for 8 hours.
2. Add the rice (seasoning & packet--only using 1/2 the water it calls for), black beans, peppers, onions & corn. Cook on low one hour.
3. Serve with warm tortillas, cheese & sour cream.
Super delicious and so easy!
Christine

[patsyk]

Originally posted by ChristineB
This crock pot recipe is so easy....it is not fancy but it is a favorite of ours--I kind of adapted it to our liking:
Salsa Chicken Fajitas

Oh, I am adding this to next week's crockpot menu (along with a couple of the one's mentioned earlier in this thread)! This sounds wonderful... and I assume that if there are leftovers that it reheats well? :confused: Anything that can be eaten for lunch the next day is a big winner with me!

We love to do wraps and this one sounds like it would be a good way to have warm ones... we've been getting the Perdue Short-Cuts (cooked chicken) to use but, they aren't as good without cooking and a sauce with some real flavor.

Thanks for sharing!
Patsy:D

[KathrynY]

Ropa Vieja
(adapted from a Windsor Vineyards recipe)

2 1/2 - 3 lbs beef roast (boneless), trimmed of fat
1 envelope onion soup mix
1 yellow onion, chopped
1 cup Zinfandel or any dry red wine
1/2 cup water
2 - 3 tbsp. vegetable oil
1 cup picante sauce or bottled salsa

On top of stove, heat oil in dutch oven and brown meat on all sides. Place roast in crock pot, and add onion, onion soup mix, wine, water and picante sauce. Cook on low setting for 8 - 10 hours or high setting for 4 - 5 hours. (You may need to flip the roast over once if the liquids do not completely cover it) Remove the roast and shred the meat. Remove some of the liquids and thicken with flour or cornstarch, return to the pot with the shredded meat and cook until thickened. Serve over rice or noodles, or fill a warm tortilla and garnish with sour cream and avocado.

These two are from Better Homes & Gardens Crockery Cookbook:

White Chili

3 - 15 oz cans great northern or canellini beans, drained
2 1/2 cups chopped cooked chicken (or turkey)
1 cup chopped onion
1 1/2 cups chopped red, green and/or yellow bell pepper
2 jalapeno peppers, stemmed and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken broth
Shredded monterey jack cheese
Tortilla chips

In crock pot, combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt and oregano. Stir in chicken broth.
Cover, cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.
Ladle soup into bowls (this is a thin chili, not thick). Top each serving with shredded cheese and tortilla chips.

Serves 8.

Zesty Herbed Tomato-Mushroom Sauce

2 - 16 oz cans whole tomatoes, cut up
2 cups sliced fresh mushrooms (I use the baby bella, which have a bit more flavor than white button)
1 - 6 oz can tomato paste
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, crushed
2 teaspoons brown sugar
1 1/2 teaspoons dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed (optional)
1/4 to 1/2 teaspoon crushed red pepper
1 bay leaf

In crock pot, combine undrained tomatoes, mushrooms, tomato paste, onion, garlic, grated Parmesan, oregano, brown sugar, basil, salt, fennel seed, red pepper, and bay leaf.
Cover, cook on low-heat setting for 8 to 10 hours, or high-heat setting for 4 to 5 hours.
Discard bay leaf. Serve sauce over hot pasta, use in lasagne, or over polenta. Top with grated parmesan cheese.

Serves 6.

[Terri-Lynn]

It is not specific to the crockpot but we just tried Jewels cheesy chicken chowder and it was fantastic!!! Really easy and great, I am sure you could convert to a crockpot recipe.

Also for next weeks menu we are trying SandM's beef stew that she posted it has rave reviews and it should be easily converted to the crockpot as well.

Good luck!!

Terri

[Terri-Lynn]

Just thought that I would add a wonderful link for crockpot recipes:

http://southernfood.about.com/libra...k/bl6orless.htm

Terri

[Beth]

I bought a book to give as a gift -- Mable Hoffman's Complete Crockery Cookery, which is a combination of her two earlier volumes, Crockery Cookery and Healthy Crockery Cookery. The introduction is a little vague, but it sounds like she may have added a few additional recipes and modified some of the old ones to make them lighter and healthier. It is hardback and over 300 pages, but it cost less than the CL paperback volume I bought for myself (I brought them both home before I decided which was the gift -- or both). I got this one at Costco -- you might want to check it out for some more ideas. (I think I may jot down a few before I wrap this tomorrow and see if they can help me through 2 soccer schedules this fall.)

[kimmer99]

Wow Terri,

That link has a ton of crockpot recipes - have you tried any of them? Any recs?

[Kimba]

I just have to say that I tried the Merlot Pot Roast this week, and it was incredible!

I ended up making it on the stove top, rather than in the crock pot, cuz I got started late and I was going to be home, anyway. And it was sooooooooooooooooooooooooo good.

Kimba

[Carolina68]

This is one of my favorite crockpot recipes. I do up the seasonings just a bit. Sometimes I add a little poultry seasoning or I will add some garlic powder and oregano.


Savory Orange Turkey Breast
Donna Marie Pye's America's Best Slow Cooker Recipes

1 turkey breast
1/2 tsp dried thyme
Salt and Pepper to taste
1 cup orange juice

Season turkey breast with salt, pepper and thyme. Place in slow cooker and add orange juice.

Cover and cook on low heat for 6 to 8 hours or until tender and meat is no longer pink.

[Terri-Lynn]

Hi Kimmer99,

I spent along time last night looking through all those recipes again on that thread and there was lots there I would like to try, it is finally crock pot time here so I am itching to try some recipes out. It is a great site for breadmachines, etc too. I had posted a link for that site when Lindrusso was doing her 6 item meals they have a whole section for 6 or less meals.

I need to buy an ink cartridge for my very tired printer and then I will be printing and trying.

Please let me if you try any, and what your review is.

Thanks

Terri

[patsyk]

Last night we had the Slow Roasted Garlic-Rosemary Chicken from the "slow is fast" feature on CL. Since I didn't buy a whole chicken and used bone-in chicken breasts that might be why it didn't turn out as well as I would have liked. Also, I think I mis-read the recipe when I went home at lunchtime to make it and couldn't figure out when I was supposed to put in the orange juice and balsamic vinegar... so, I put it in when I put everything else in... needless to say, it did smell WONDERFUL when I got home... but, the chicken was very dry. It cooked for only about 7 hours, but I think it would have been better with more liquid since it was only the chicken breasts.

Today we are trying the Sweet and Sour Chicken that was posted earlier (can't remember who posted, sorry)... the directions said to cook for 5 hours, but I had to go ahead and get it started this morning before work since I can't go home at lunch time today... so, I hope it turns out ok...

I am hoping to get enough good recipes for the crockpot to justify buying one of those new programmable ones that I read about on another thread.

Patsy

[claire797]

This recipe is in a few other threads but I'm putting it here too in case anyone misses it. This is our very favorite pot roast. The sauce is out of this world!

Cola Pot Roast (from allrecipes.com)
--------------------------------------------------------------------------------
4 pounds beef sirloin roast
3 carrots, chopped
3 stalks celery, chopped
1 clove garlic, minced
1/2 (.75 ounce) package dry brown gravy mix
2 tablespoons water
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of
mushroom soup
10 fluid ounces REGULAR cola-flavored carbonated beverage

I just throw everything into the crockpot and leave it on low for 8 hours. You could also use the allrecipes.com directions below. Browning it isn't really necessary though.


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
3 In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion

[patsyk]

Well, we tried to eat the Sweet and Sour Chicken (I think I got this one from a different thread) and the chicken was dry and the sweet and sour sauce really didn't taste very good (or much like sweet and sour)... not sure what I did wrong besides the cooking time. Although, I thought that the liquids would keep the chicken juicy - guess that idea was COMPLETELY wrong... oh well... chalk up another one to the "tried it, but won't do it again" pile...

This makes 2 that didn't work out well for me... my dh doesn't care for pot roast so, we are stuck trying mostly chicken and turkey recipes... I haven't given up yet... there are more on this thread to try!

Any one else try some of these recipes?

[claire797]

Patsy,

How long did you cook the chicken. If you cook chicken breasts over 5 hours -- sometimes it only takes 4 -- they will be dry.

[catharine]

I just have to add my two cents. One of the first recipes I made in my crockpot remains one of my favorites. It is the pork with three mushroom ragout. The mushrooms can get expensive, but it is just so delicious. I even made it for an impromtu dinner party and everyone was very impressed. It calls for pork loin but I use pork tenderloin. I serve it with No Yolks Egg Noodles. MMMMMM.

Pork with Three-Mushroom Ragout

3 1/2 oz fresh shiitake mushrooms
1 lb portobello mushrooms
3/4 oz mixed dried wild mushrooms or 1 cup porcini and shiitake
2 1/2 oz sun-dried tomatoes
1 cup thinly sliced onion
1 cup canned crushed tomato
2 T thyme
1 3/4 lb boneless pork loin rib roast, trimmed
1/2 tsp sea salt
1/4 tsp pepper

Remove stems from fresh mushrooms. Quarter the shiitakes. Quarter the portobello and cut into 1/4-inch-thick slices. Shake dry mushrooms clean.

Combine fresh and dried mushrooms, sun-dried tomatoes, onion, 1/2 cup crushed canned tomatoes, and fresh thyme in a slow cooker and toss.

Sprinkle the entire surface of the meat with salt and pepper; lay on top of the vegetables. Pour the remaining 1/2 cup crushed tomatoes over meat and cook on low for 8 hours.

Remove pork from pot; allow to stand 5 to 10 minutes before cutting into 1/2-inch slices.

Serve mushroom ragout remaining in slow cooker with sliced pork.

Servings: 5. Per serving: 443 calories, 8.9 g dietary fiber, 13.5 g fat (27% cff), 4.4 grams saturated fat, 99 mg cholesterol, 600 mg sodium.

[patsyk]

Originally posted by claire797
Patsy,

How long did you cook the chicken. If you cook chicken breasts over 5 hours -- sometimes it only takes 4 -- they will be dry.

yep, I cooked it for WAY too long... I figured with the liquid it would be ok... but, boy was I wrong!

[granolagirl]

Italian Beef

*Sorry I have random amounts, you can use more/less depending on serving size needed*

2-3 # Boneless chuck roast (or other if you prefer)
1 jar Pepporocinis (I use the small jar)

Add meat and pepporcinis to the crock pot. Cook on low for 8-10 hours. When cooked, remove and shred meat with a fork. Top hard rolls with the meat, drizzle the juice and add some pepporcinis for a kick! Or, just squeeze some of the juice from the pepperocinis like I do. :)

[Hoosier65]

I still think this recipe is one of the best. I posted it before but couldn't find it. We had it again last night.


HONEY LEMON CHICKEN

from Fix-it-and-forget it cookbook

1 Roasting chicken
1 lemon
1/2 cup honey
1/2 cup orange juice

Rinse chicken and pat dry. Pierce lemon all over with fork and stuff in the chicken cavity and place in crock pot. Combine honey and orange juice and pour over chicken. Cook on low 6-8 hours. Remove lemon from cavity and squeeze over chicken. Carve and serve.
You won't need to carve much, the meat falls of the bone.

[c9pilot]

Our favorite crockpot recipe is Mexican Beef that we use for tacos, burritos, or enchiladas. In the morning, throw the following into the crock pot (5 minutes or less):

beef roast/chunk (whatever is on sale)
jar of salsa
onion (I like the onion, so I use two and slice in wedges)
garlic (a big spoonful out of the jar)

When you get home, discard any fat and shred the meat. Stir into the sauce. The amount of sauce (juiciness) will depend on how much salsa you start with.

We usually make burritos with flour tortillas, shredded sharp cheddar and/or pepper jack cheeses, chopped tomatoes (in the summer only), sour cream, shredded lettuce, guacamole (when we lived in San Diego), etc. Served with Mahatma spanish rice and green chile and lime refried beans (can't remember the brand name - Rosarito?).
Leftovers for enchiladas the next day.

[boisewinesnob]

I can't believe nobody has posted Jewel's stroganoff recipe (if they did already, sorry I didn't see it)! I found it a while back on a thread posted by Holly in KC (never did find the original by Jewel :confused: ); anyways, it is really good and I am making it again tomorrow :)

***Mushroom Stroganoff***

1 Chuck Roast, 3 lbs, cubed in 1" cubes
1 large onion, chopped
4 stalks celery, chopped
2 TBS bottled minced garlic (or 6-8 cloves)
3 cans Reduced Fat Cream of Mushroom Soup
1 envelope Lipton Onion Soup Mix
1/4 tsp salt
1/2 tsp black pepper
4 cups No Yolk Egg Noodles, cooked

1. Mix onions, celery, garlic, soups, salt and pepper together in crockpot, stir in beef cubes to coat thoroughly. Cook on low 8-9 hours or until meat is tender. Serve over cooked egg noodles.
******

PS: thanks Jewel and Holly for this recipe.
:D :D

Suzy

**** I used fresh garlic and added a little low-fat sour cream right before serving. I thought it sounded odd that you don't brown the meat first, but it turned out perfect!

[Denise]

Made Ms Molly's turky this weekend. While I was sceptical at such different ingredients I am forced to admit this is delicious! It's been posted many times, but for anyone new:
Plunk 1 frozen turkey breast in crockpot. Add 1 can cranberry jelly and 1 packet onion soup mix. Cook for 10-12 hours. This is a perfect recipe for those of you who are gone for longer during the day. The turkey was very moist and the sweetish gravy is yummy.

[claire797]

Ms. Molly's turkey is on my list of things to try. It won't be this week because I'll be eating out a lot, but maybe next week.

I also want to try Jewel's stroganoff. If I make it, I'll have to halve the recipe.

Has anyone tried making the Turkey Mole recipe in the crockpot?

[patsyk]

Originally posted by slknight
Easy Chicken Cacciatore is good too. Someone on the board posted it, but I"m not sure who (Claire maybe?)

I made this one yesterday and it was wonderful! I used a tomato sauce that I had made a couple months ago and put in the freezer. It was wonderful with some crusty french bread. This one is going to be repeated... so easy and tasty too! Thanks for posting it!

Here's the tomato sauce recipe that I used... it comes from a diabetic recipe website...

Home-Style Tomato Sauce
(makes 2 quarts)


1 28-ounce (840 g) can no-salt-added crushed tomatoes
3 6-ounce (180 g) cans tomato paste
3/4 pound (360 g) plum tomatoes, chopped
1 1/2 cups (360 ml) water
3/4 cup (180 ml) dry red wine or 98% fat-free, no-salt-added canned beef broth
1/2 cup (80 g) chopped onion
2 large cloves garlic, minced
1/2 tablespoon (7.5 ml) crushed dried oregano
2 large bay leaves
1/2 teaspoon (2.5 ml) freshly ground pepper
salt (optional)


To make the sauce: In a large heavy pot, combine the sauce ingredients. Bring to a boil over high heat; reduce heat to a slow simmer and cook, stirring occasionally, for 30 minutes.
Discard bay leaves. Divide sauce in half. Use each half as directed in recipes below or transfer into 2-cup plastic freezer containers. Label and freeze until firm.
Per 1/2 cup serving: 42 calories (0 calories from fat), 2 g protein, 0 total fat (0 saturated fat), 8 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 117 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable)

[Kimba]

I made this this week, and it was a hit with the family, especially Mr. Picky, the resident teenage boy.

Chicken Cordon Bleu ala Crockpot
Serves 6, 6 points per serving
Source: Charski, BCB Board


6 boneless skinless chicken breast halves, pounded to even thickness
6 slices packaged RF ham (the kind I used is 35 cals. per slice)
6 sticks RF Swiss cheese, ½ oz. each
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
1/4 cup dry white wine or vermouth

Place one slice of ham, and one slice of cheese on each chicken breast. Roll up tightly and place, seam side down, in crockpot which has been sprayed with nonstick cooking spray, layering if necessary. Combine soups and wine or vermouth; pour over chicken. Cover; cook on low for 4-6 hours.

NOTE: this is excellent served with bulgur or rice, count points for side dishes. You can substitute milk or chicken broth for the wine if desired.

I used chablis, very thinly sliced regular Swiss cheese (cuz I couldn't find the low fat, and this equalled the same in WW points value) and Boars Head honey maple ham.

Kimba

[kimmer99]

Kimba, I just noticed your tag line - that's fantastic - congratulation!

Thanks for the recipe too. DH loves Chicken Cordon Bleu - hopefully he'll like this.

[patsyk]

Originally posted by Kimba
I made this this week, and it was a hit with the family, especially Mr. Picky, the resident teenage boy.

Chicken Cordon Bleu ala Crockpot
Serves 6, 6 points per serving
Source: Charski, BCB Board

Kimba

Kimba - I have a substitution question... since my dh and I aren't big fans of ham... could we substitute something else? Or does that change the whole thing... making it no longer Cordon Bleu? Or even leave that part out? This sounds so yummy, and I don't want to change it if I won't have good results.

Thanks,
Patsy

[nikkisma]

Kimba good job and thanks for the recipe.

[JA]

The is my favorite, and I've served it to many guests (sure, come over for dinner Friday after work, no problem...)

Mama's chicken stew (http://cookinglight.timeinc.net/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=354847)

[Kimba]

Hi, Patsy,

Cordon Bleu to me has always meant ham and cheese in the middle. But I'm sure it would taste OK without the ham. Maybe you could try smoked turkey?

Kimba

[patsyk]

Originally posted by Kimba
Hi, Patsy,

Cordon Bleu to me has always meant ham and cheese in the middle. But I'm sure it would taste OK without the ham. Maybe you could try smoked turkey?

Kimba

I know that it typically has ham in it... but, I think I'll try smoked turkey and see how it turns out... my dh just doesn't care much for ham... he's weird that way... and since being married to him, I no longer eat it either.

I'll let you know how it turns out... I think I'll make it this weekend.

Thanks!
Patsy

[JaneStarr]

I figured that I should post it here since it is less likely to get "lost" than on the wine sauce thread.

Yesterday,I decided to saute a chopped up sweet onion before throwing it in the CP. I had time and we prefer our onions caramelized or at least browned lightly.

I'm added fresh basil at the end of the cooking time. I started this on high for an hour at 1 P.M.(I just feel better bringing it up to temp more quickly). Then cooked on low until my daughter got home at 6:00. We don't really mind the texture of chicken that has been cooked in the crockpot, as long as the recipe makes some gravy. I know that some people find CP-cooked chicken dry. I guess I prefer my chicken on the well-done side.

* Exported from MasterCook *

Crockpot Chicken Merlot With Mushrooms -- 7 pts including noodles

Recipe By :"New Flavors From Your Crockery Cooker"
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Crockpot
Lowfat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds skinless and boneless chicken breasts -- *3 large halves
10 ounces sliced fresh mushrooms -- 3 cups, *I used baby bellas
1 large onion -- chopped, I used frozen
2 cloves garlic -- minced, I used 1 tsp jarred
3/4 cup lowfat chicken broth
6 ounces tomato paste -- 1 can,* I used tomato sauce
1/4 cup dry red wine -- (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
2 tablespoons snipped fresh basil -- or 1 1/2 tsp. dried crushed basil
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese -- *I consider this optional
Season salt -- *to taste, Jane's addition
Italian seasoning -- *to taste, Jane's addition

* indicates Jane's changes

* Spray crock with Pam for easier clean-up.

Rinse chicken; set aside.

In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables.


In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
* I like to start on high for 1 hour (if I'm home) and then switch to low for 5 to 6 hours when using frozen S&B breasts.

If using, stir in fresh basil.

To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles.
Sprinkle with Parmesan cheese.

Makes 4 to 6 servings.

Prep time: 25 min.

Nutrition facts per serving if prepared according to original recipe (see notes): 469 calories, 12 g. total fat (3 g. saturated fat), 144 mg cholesterol, 468 mg sodium, 41 g carbohydrate, 5 g fiber, 46 g protein. Daily Values: 13% vitamin A, 37% vitamin C, 7% calcium, 35% iron.

My variation (as listed above, including the Parm. cheese):
For each of 4 servings:
379 cals., 4 g. fat, 4 g. fiber = 7 pts (5 pts w/o the noodles)
(W/o the Parmesan cheese, the calories go down to 367 and fat to 3 gms, but the points remain the same.)

For 5 servings, just add another chicken breast. Points would be about the same.
JaneStarr

Source:
"SUBMITTED BY JULES to http://www.cookingcache.com/crockpot.html"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 367 Calories; 3g Fat (8.6% calories from fat); 42g Protein; 41g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 678mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 3 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : JaneStarr: I tried this on 1/9/02 using 3 large frozen S &B chicken breasts (to serve 4). I didn't have any tom. paste, so I substituted tomato sauce. I added the tapioca about 1 1/2 hours into the cooking time (had to go buy some). Cooked for 1 hour at High and then 5 1/2 hours on Low.
Original recipe called for 2 1/2 to 3 lbs "Skinless Meaty Chicken pieces", regular "chicken broth" & 3 cups mushrooms.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0

[krhm]

I have one to add that I have made so often, I don't even have a recipe written out anymore. But here goes...

French Dips (These are fun and my kids adore them, but I don't know how light they are)

1 3-pound chuck roast, all visible fat trimmed
1/2 cup low-sodium soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 whole peppercorns
2 tsp Italian seasoning
1 tsp garlic powder

Combine seasonings and pour over roast in crockpot. Add 1/2 cup water. Cover and cook on low 10-12 hours. Remove roast and let cool. I usually pour the "au jus" into a large Ziploc, let the fat rise to the top, then snip off a corner to drain. Shred the beef into bite-sized pieces, removing the fat. Serve in toasted buns, with a small bowl of "au jus" for dunking.

Sometimes I melt provolone cheese over the rolls too. My kids love these sandwiches with sweet potato fries. My family of four can get two dinners from one 3 - 3 1/2 pound roast.

[Guest]

The food I make the most in my crockpot is oatmeal. Probably not what you had in mind, but 3 or 4 times a week, I prepare steel cut oats in the crockpot. It is so nice to wake up and have breakfast ready.

[Alaina76]

I just tried the mixed bean and cormeal dumplings oiginally posted by BeckyM -yummy. http://community.cookinglight.com/showthread.php?s=&threadid=1372&highlight=crock+pot+black I am a little leary to try new soups because some of the ones I have tried lacked flavor, but this one did not! The cormeal dumplings were especially tasty. I also like this recipe because it only took a couple of minutes to throw together. I'm sure that the cornmeal dumplings could easily be adapted to any soup recipe.

[patsyk]

Originally posted by JaneStarr
I figured that I should post it here since it is less likely to get "lost" than on the wine sauce thread.

Crockpot Chicken Merlot With Mushrooms -- 7 pts including noodles

JaneStarr - I am so glad you posted this recipe here! I made this yesterday for dinner and my DH RAVED about it and went back for seconds! Which means this is a definite keeper! I also used the baby bella mushrooms... but, since I thought I had onions and didn't buy any only to find out that I had already used them up... I used two large shallots instead. That was my only variation... and this was delicious! I am having some of the leftovers for lunch today!

I had two successes in one day! I started another thread for the other one... Turkey Pesto Sandwiches in case anyone is interested in that one...

Have a great Monday!
Patsy:D

[lou]

MWS or someone else, could you please tell me about cooking oats overnight in the crockpot. that sounds great. Also, I am confused about the difference in rolled oats, steel cut and just regular like Quaker. Could someone give me a hint? Thank you.

Sorry I just saw another thread about the differences in oats - but I am still a little unclear - Plus, I'd still like to know about crocking the oats overnight. Thanks!

[Alaina76]

Originally posted by lou
MWS or someone else, could you please tell me about cooking oats overnight in the crockpot.

I would like to know also. Has anyone made this? I recently printed out the recipe. I read on a thread that someone did try this and woke up at 1 or 2 am to find them burning. Any other experiences?

[JaneStarr]

This is certainly not a creative original recipe, but I seached this thread for a beef stew recipe and came up empty. A friend once formatted my stew "recipe" for me, so I am posting it below for anybody who wants it. This is tonight's dinner...as long as I get off this computer and set up the CP.

Jane

* Exported from MasterCook *

Jane's Beef and Vegetable Ballgame Escape -- 9 points

Recipe By :Jane in CT
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Lowfat Main Dish
Weight Watchers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds top round steak -- or more
2 1/2 pounds potatoes -- cut in 2" cubes
8 ounces baby carrots
10 ounces portobello mushrooms, baby -- sliced
1 package onion soup mix
10 3/4 ounces 98% fat free cream of mushroom soup -- or beef broth, d.s.
pepper -- to taste
1/4 cup red wine
2 Tablespoons cornstarch -- to thicken
2 tablespoons water


Place vegetables in the bottom of crockpot. Add round steak which has been cut into serving pieces(or left whole if it's going to cook for > 8 hours). Combine soup mix, pepper, beef broth and red wine. Pour over ingredients in the crockpot. Cook on high for 1 hour; reduce heat to low and continue cooking for 6-8 hours (or up to 10 hours).

To thicken pan juices, combine 2 tablespoons of water with 2 tablespoons of cornstarch. Remove meat and vegetables to platter. Stir the cornstarch mixture into the crockpot. If it doesn't thicken quickly enough, remove crock to microwave cook.

Formatted by Libby

Per MasterCook:
439 cals, 13 g fat(27%CFF), 5g fiber = 9 WW points





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 439 Calories; 13g Fat (26.6% calories from fat); 30g Protein; 49g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 1043mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[newcook]

I made the Crockpot Chicken Merlot With Mushrooms. The changes I made was to use a little Italian seasoning and Lawry's seasoned salt instead of regular salt as suggested by Jane. I also used a little dried Shitake mushrooms because I only had 8 ounces of regular mushrooms. I cooked on high for about an hour and then cooked on low another 2 1/2 hours. I used the fresh basil added at the end of cooking and parmesan cheese.

This was really quite good. I usually find crockpot recipes tasting overcooked but this was really good.

Daniele

[SusanL]

I loved this thread and got so many recipes! I want to try the Honey Lemon Chicken and Pork with Three-Mushroom Ragout. I have made many of these recipes with great success. Now that the cold weather has set in, my crockpot will be cooking more often! Thanks for bringing back this thread!!

[knunes]

Originally posted by maxeesmom
Heres one I've have been making alot-I'm not sure if
I saw this recipe here or not.... Please forgive my rather
slapdash posting ;)

Cranberry Pork Roast
3-4lb Pork Roast(I've used different cuts)
Can of cranberry sauce the jellied kind
1/2cup of cranberry juice
1 teaspoon or so of dry mustard
(last time I used spicy brown mustard)
1/2 teaspoon of ground cloves
(I just use a couple of whole cloves)
Mix all the stuff togather pour over roast
cook on low for 7 to 8 hours.
The original said to add cornstarch to crockpot
to create a gravy I don't think this works to well
so I pour the juices into a saucepan whisk in
some Wondra and it makes a lovely gravy that
is super over the pork as well as mashed potatoes:)


I made this today for DH, DF, DMIL, DBIL and DD (and myself!) while we were out at a play----it was so nice to come home to a wonderful smelling house. I used the Wondra in a saucepan trick for the gravy, cooked some mashed potatoes to serve with it, and steamed asparagus. Everyone loved it! Thanks for posting, maxeesmom.

[golden1225]

Here's my all-time favorite crockpot recipe. I make it for church suppers, potluck dinners, and for company. It never fails to please. You can double the recipe easily, too!



* Exported from MasterCook *

French Dip

Serving Size : 8
Categories : Beef; Slow Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef chuck roast -- trimmed
2 cups water
1/2 cup soy sauce
1 tablespoon fresh rosemary -- minced fine
1 tablespoon fresh thyme -- minced fine
3 tablespoons garlic -- minced
1 bay leaf -- broken up
4 peppercorns
8 French rolls -- split

Place roast in slow cooker.

Add water, soy sauce and seasonings.

Cover and cook on high for 5-6 hours or until beef is tender.

Remove beef from broth; shred with forks and keep warm.

Strain broth; skim off fat.

Pour broth into small cups for dipping.

Serve beef on rolls.

Source:
"Taste of Home"
Copyright:
"1999"
Ratings : Fantastic - Make Again! 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 475 Calories; 28g Fat (54.5%
calories from fat); 31g Protein; 22g Carbohydrate; 1g Dietary Fiber; 98mg
Cholesterol; 1348mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat;
1/2 Vegetable; 3 Fat.

NOTES : You can also use 1 t. of dried herbs instead of the 1 T.;
and 1 t. garlic powder for the fresh garlic.

- I usually cook 1 day ahead and put in fridge; fat can
then be removed easily. I don't strain the broth.

[Linda in MO]

Mmmm, I've made the French Dip recipe posted above and it's really good.

[maizeyoats]

So easy......So good!!

TO DIE FOR CROCK POT ROAST

1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water

Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.

My Note: Just made this with sirloin. Wow so tender.

[claire797]

Originally posted by maizeyoats
So easy......So good!!

TO DIE FOR CROCK POT ROAST

1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water

Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.

My Note: Just made this with sirloin. Wow so tender.

I second this recommendation! This is a great one if you like pot roast.

[Vicanddi]

Has anyone tried the Honey Lemon Chicken? It sounds great and I want to try it, but looking for feedback first. Thanks!

[valchemist]

Mom or Anna,

I want to try that "to die for roast" but I am not familiar with "beef roasts." what should I look for or should I get sirloin steak?

:o :confused:

Val

[claire797]

I like using gigantic sirloins! Yahoo.