Crock pot cooking

[funnybone]

I bought a crock pot last year (I watched HSN and was weak and ordered one). Well, I have only used it once and have not taken it out since. Anyone out there use one on a regular basis? Let me hear some pros and cons for this appliance.

[Mandy]

I use my CP about twice a month in the winter. I love how easy it is. I usually stick to foods that are usually slow cooked, like roasts, soups, and chili. I love my CP for cooking beans too. I just put them in before I leave for work, and then they are done when I get home. If you'd like some recipes, let me know.
Mandy

[sal]

I don't use mine as often as I would like bec. dh is very safety-conscious and will only allow me to use it when I am at home - sort of defeats the purpose in my eyes, but oh well. This wknd I am trying an idea I read somewhere to carmelize onions in it - cut up 2 lg onions in rings, put in some oil or butter and slow cook for 8 hrs. Then you can freeze or refrig to use in french onion soup or whatever. The onions are the long part of fr onion soup, so it sounds like an interesting idea, we'll see if it works. I also find it useful when entertaining to keep things warm (gravy at thanksgiving, esp.) Have fun. sally

[donleyk]

I threw in a ham shank and soaked beans yesterday morning for dinner. I had chopped onion, carrots and celery the evening before. Got home made corn bread muffins and dinner was on the table. We use ours a lot. I like whole chickens, roasts and game hens in there, too. Makes it so easy.

[Leslie w]

My biggest pet peeve about my crockpot is that it never cooks the veggies soft enough. No matter how long I keep them in. The potatoes and onions are still on the hard side. People say well then parboil them. To me that defeats the purpose of using a crockpot. And yes I do cut them into small pieces and place them at the bottom and sides of the pot... I prefer my dutch oven.

[This message has been edited by Leslie w (edited 03-22-2001).]

[goldilocks]

I use mine all the time, here are a few recipes you might enjoy. I can't endorse them all, since I have not been able to try them (except for the tangy roast - which is excellent), but they all look great to me:

Mary's Hoisin Chicken
3 pounds chicken thighs and legs, or pieces
1/4 cup hoisin sauce
1/4 cup plum chutney or plum sauce
1/4 cup soy sauce
1 medium piece fresh ginger root, thinly sliced
Juice of 1 lime
3 tablespoons cornstarch
Remove the skin from the chicken. Use a paper towel to assist in this slippery task. It grips the skin like magic!
Mix all the ingredients (except chicken) in a bowl. Add chicken, coat well and put it all in a crockpot. Cook 5-6 hours on low. Serve with rice.

Chicken Taco Filling
1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning)
1 cup chicken broth
1 pound boneless skinless chicken breasts
Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc.
To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.

Crockpot Tangy Rump Roast
1 rump roast, trimmed -- 3 - 5 lbs
1 package onion soup mix
1 can cranberry sauce -- jellied
2 tablespoons butter -- softened
2 tablespoons flour
Rinse rump roast and pat dry. Sprinkle the onion soup mix in the bottom of the crockpot. Place the rump roast in next. Spoon the cranberry sauce around and over the roast. Cover and cook on low 10 - 12 hours.
Remove roast from crockpot and allow to rest while you thicken the gravy. Turn the crockpot up to High. Blend the softened butter and flour into a paste and whisk it into the gravy. Cover and cook on high for about 10 minutes, until thick.
Slice the roast into 1/4" thick slices and serve with the gravy. The slices may be frozen in the gravy in plastic freezer bags.

Crockpot Refried Beans
**You must soak the beans the night before**
1 lb dry pinto beans
4 cups water
1 cup brewed coffee
3 cloves minced garlic
1 onion, diced
1 Tablespoon ground cumin
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 teaspoon salt
Rinse beans, discarding any foreign matter. Place in a large bowl, cover with water and allow to soak at room temperature overnight.
Drain beans and place in a crockpot along with remaining ingredients. Stir well, cover and cook on low all day, about 8 - 10 hours, until tender.
Use a potato masher to mash well and stir with a wooden spoon. Continue to mash and stir until desired consistency.
These freeze well.

Crock Pot Chili
· 2 lbs. ground chuck
· 1 or 2 med. onions, chopped
· 1 green pepper, chopped
· 3 to 4 sticks celery, chopped
· 1 (28 oz.) can crushed tomatoes
· 1 (8 oz.) can tomato sauce
· 2 cans kidney beans
· 1 tsp. pepper
· 3 tsp. chili powder
· 1 tsp. garlic salt
Cook ground chuck; drain grease. Combine all ingredients in a crockpot and cook 4 to 5 hours until done.

Italian Shredded Beef Sandwiches
Juicy beef, fragrant with garlic, pepper and other spices. A great dish for a crowd, or just freeze the leftovers.
5 pounds chuck roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Good Seasonings Italian salad dressing mix
Trim excess fat from roast. Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 8 - 10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.
Use a slotted spoon to serve meat on large buns or rolls.
May be frozen.

Crockpot All-Purpose Chicken & Broth
This is not really a main dish, but a painless way to obtain cooked chicken for salads, casseroles, etc. An added bonus is the several cups of double strength chicken broth. Juicy, tender, flavorful chicken and a very rich broth for very little of your time. I like to use those big oven roasters here, but make sure it will fit in your crockpot.
1 Onion, sliced
1 Carrot, sliced
1 Celery rib, sliced
1 large Chicken, 5 lbs or more
1/2 c Chicken broth or water
Place sliced vegetables in the bottom of the crockpot. Sit cleaned chicken on top, neck up. If you wish you may season with herbs, pepper, etc, but this is not necessary. Pour broth over, cover and cook on low 8 or 9 hours.
Remove chicken from pot and let cool until easy to handle. Meanwhile, strain stock and defat. This stock is double strength, so mix with equal parts water for use. Remove chicken from bones and cut into pieces sized appropriately for your recipe.
Yield: about 4 - 6 cups of chicken and 3+ cups double strength chicken stock.

Favorite Beef Stew
This classic cooks unattended in the crockpot and freezes beautifully.
1 1/2 pounds stew beef -- cubed
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons oil
2 cups hot water
15 ounces tomato sauce
1 each onion -- coarsely chopped
1/2 teaspoon basil
1 each bay leaf
2 each potatoes -- cubed
3 each carrots -- sliced
2 each celery ribs -- sliced
Place flour, salt and pepper in a paper bag. Add beef cubes, a few at a time, and shake until coated. Brown meat, in batches, in oil in a large, heavy dutch oven. Place meat cubes in a crockpot as they are browned. Add all remaining ingredients to crockpot, stir, cover and cook on low for 8 to 10 hours. (Note: if doubling recipe, use a large 5 quart crockpot).

Crockpot Spaghetti Sauce
1. In a frying pan, heat: 2 T. olive oil 2. Add: 1 small onion, finely chopped 3. Saute onion briefly. 4. Add: 1 lb. ground beef 5. Cook, stirring, until beef is browned and onion is tender. 6. Drain off fat and add meat to a 4 qt. crockpot. 7. Add: 1 15.5 oz. can tomato sauce 1 1/2 c. water 1/2 t. pepper 1/2 t. red pepper 1 29 oz. can tomato puree 1 6 oz. can tomato paste 1 t. salt 1/2 t. oregano 1/2 t. basil 8. Cook on low for 8-10 hours. 9. Serve over: hot, cooked spaghetti

[Donna P]

I do the caramelized onions all the time. I put whole, peeled onions in pot, cover, cook on low for 15 hours or until brown. I don't add the butter. They are great for making onion soup, thicken and use as a gravy, top off your steak, put on pizza, whatever.

I have also tried a few of the aforementioned recipes. I can recommend Mary's Hoisin chicken and the chicken taco filling.

Here is another link for crockpot recipes:
http://www.cookingcache.com/crockpot.html

[KathrynY]

I love my crock pot, and use it frequently in the winter. The best part about it is you put ingredients in before leaving for work in the morning, and when you get home DINNER IS READY! What could be better? http://www.cookinglight.com/bbs/smile.gif

Advice for handling the crock - it's very sensitive to temperature changes. I have cracked and ruined more than one by trying to clean it too soon after cooking, i.e. running cold water into a hot crock or vice versa. Let it sit and cool as long as necessary, then wash with lukewarm water.

I have a great recipe for Tomato-Mushroom Sauce that I'll post when I get back home. We serve it over polenta with garlic and rosemary.

[Tiger]

I love using the crockpot, especially on the days I work. Nothing like walking in and that great smell of cooked dinner! Most people do think of the crockpot as something you use in winter months but it's also great for the summer. No heating up your kitchen!
Thanks Golilocks for all the recipes! I printed them out. I'm always looking for crockpot recipes!
And as far as safety, sal, my husband is a fireman so you can imagine the things he doesn't let me do. But I do have to say he's never mentioned the crockpot.

[This message has been edited by Tiger (edited 03-22-2001).]

[Leanne]

My mom gave me a crock pot when I moved to Atlanta in 1991. I've never used it! I've always wanted to learn how, but I've never taken the time. I love pot roast too. I may have to try the one given in this thread.

[KathrynY]

This one is my favorite:

Ropa Vieja (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.
**Tip: I chop all of the vegetables the night before, and put them in a covered bowl filled with water in the refrigerator. In the morning when time is short, I just drain off the water and dump them into the pot with everything else.


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.
**Tip: Since tomatoes now come in 14 1/2 oz cans and not 16 oz, I throw in a fresh tomato or some tomato sauce to make up the difference.


[This message has been edited by KathrynY (edited 03-22-2001).]

[luv2cook]

Leslie W: I'll switch crocks with you. My veggies are usually mush on low!

[lanie]

I go in spurts - just bought a new corning ware one that I think is 'too hot' and does not need the 'required' time - here is a recipe that I was sent today that I am definitely going to try.

Beans with Tuna

1/3 cup olive oil
1 clove garlic, crushed
1 lb sm white beans -- soak overnight, drain
2 cup tomatoes, chopped
2 cans 6.5 oz eawater-pk white chunk tuna, drained
2 sprigs basil, chopped fine
Salt and pepper

Saute garlic in oil until brown; discard garlic.
Combine oil with beans and 1 1/2 quarts water in
crockpot. Cover and cook on HIGH 2 hours. Turn heat
to LOW, cover and cook 8 hours. Add remaining
ingredients, cover and cook on high for 30 minutes.

[valeriek]

The only think I use mine for is chili. It seems like such a waste. When I first bought it, I tried making soups in it, but they always turned out way too bland. I understand I need to adjust broth levels etc., but figuring that out almost defeats the purpose. I would like to try spaghetti sauce in it (I love the thought of the sauce simmering all day in the crock pot). Right now, it is the least used item in my kitchen.

[michelern]

I don't use my crock pot as often as I should. I need to take advantage of it more....So easy!!! Last thanksgiving I made crock pot macaroni and cheese. Was a big hit..Wasn't very light but oh well...I'm sure there are substitutions you could make...light or fat free cheese, etc. My friend made crock pot fajitas a couple of weeks ago. They were really good. I should get the recipe....

[makedah]

I have had a crock pot for about 3-4 years and have cooked in it twice. I would use it more if most of the crockpot recipes I find online and in mainstream home/garden magazines weren't bland fare like tuna casserole (I apologize to all fans of this dish, but the thought of hot canned tuna and white cream sauce makes me ill) and things with ground beef and frozen peas. That's why I'd love for CL to come up with more crockpot recipes. Some of the ones that goldilocks posted look promising, however.

Donley has inspired me to try beans in mine, done the way my mother used to make them. I had avoided it in the past because of the use of pork. But I saw a CL recipe for collard greens using hamhocks that was still light. Maybe I'll give it a whirl in April.

[Wendy w]

Hi,

I posted this back in January and it is excellent. This is from the Sunset 2001 recipe annual.

Enjoy,

Wendy

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 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.

[purplejen]

Dump Cooking is my favorite kind of crock pot cooking. It involves the meat or chicken and the dumping of a bottle of something. Here are my 2 favorites:

Chicken Tacos

(This would be the meat for them...use your imagination by adding it to burritos or tacos or rice or whatever)

Simply dump in some salsa (about 1/4 to 1/2 of a medium jar) into the bottom of crock pot. Put in a few frozen or defrosted chicken breasts. I use 4. Dump in the rest of the jar of salsa. It might look like you need more liquid...don't add more. Turn on high or low depending on how much time you have to let it cook. If chicken is too liquid-y (the salsa really juices it up) then turn it on high with the cover removed and let it simmer for another 1/2 hour or so until some of the liquid has evaporated.

BBQ Beef

Made much the same way. Add some bbq sauce. Add chunks of beef. Dump rest of sauce and cook away. This is really tasty for bbq beef sandwiches.

[eks]

I like using my slow cooker because it is so nice to come home and have dinner ready. My problem is that I can't ever seem to find good low-fat crock pot recipes. I have a crock pot fajita recipe and a bean and sausage soup that I love, but that is about all I cook in my slow cooker.

[barbse]

Wendy's Merlot Pot Roast was a big hit with my family. Another favorite of ours is Taco Soup - & it couldn't be easier.

Taco Soup

1 lb. ground beef, browned & drained
1 onion, chopped
1 pkg. dry taco seasoning mix
1 pkg Hidden Valley ranch dressing mix (regular, dry)
1 can each undrained: pinto beans, kidney beans, corn, rotel diced tomatoes w/ green chiles
2 cans ready cut diced tomatoes (undrained)

Dump all indredients into a large crock pot.
Cook all day on low.
Serve with tortilla chips & top with grated cheese.

[Jewel]

I'm with the others on the veggies taking forever to cook. Generally, I'll just parboil the veggies when I get home from work, or steam them in the microwave, then toss them in the crockpot for the last hour or so before serving so they soak up at least some of the simmering liquid.

I use mine constantly for stews, beans, and roasts. My family's favorite, however, is my Mushroom Stroganoff. Here it is if you want it!

***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.
******

When this is cooking, when I come home from work, every stray dog in the neighborhood is on my porch! The aroma can be smelled in the driveway. Leftovers heat well in the microwave too! Hubby tortures his co-workers the next day with this one! http://www.cookinglight.com/bbs/biggrin.gif

[Personal Chef]

I made KathrynY's Ropa Vieja. It is SO good! Very tender and tasty. I didn't bother with the shredding/thickening part--too lazy. I cooked on high for about 4 hours. Thanks Kathryn!

[lisalee]

I love to put in vegetables (potatoes, onions, carrots, green peppers etc) and a piece of meat and just let it go. My vegetables always come out great and I can use the meat in several different meals. In fact, sounds like a great idea for this weekend!

[Kelli Kerrigan]

I've used my crock pot to cook in for the past month. It's really been great. I chop up everything to night and then just toss it in the morning, go off to work and when I come home, dinner is ready!
I think the jambalaya has been one of my favorites. I've also made a great chicken curry and I even tried Rosemary Garlic Red potatoes in it! (they turned out good) I still want to make Pork Vindaloo in it. And possibly a cabbage-roll layered cassorole.
Hopefully I won't forget about it once my appliances have been delivered. ;)

[Jewel]

Originally posted by Kelli Kerrigan
I think the jambalaya has been one of my favorites.

Jambalaya?? You have a crockpot Jambalaya recipe?? :eek: You can't just post something like that as a total teaser and not come up with the recipe immediately, Girlfriend, it doesn't work that way around here! Cough it up!!! ;););)

[Luika]

I made a Jambalaya recipe yesterday which I found on this bulletin board. It was excellent.

Jambalaya:
12 oz boneless, skinless chicken breasts
2 green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 14-1/2 oz can whole tomatoes
1/3 cup tomato paste
1 can beef broth
1 Tbl dried parsley
1 1/2 tsp dired basil
1/2 tsp dried oregano
1 tsp Tabasco sauce
1 tsp cayenne pepper
1/2 tsp salt
1/2 # low-fat smoked sausage
3 cups cooked rice

Cut chicken into 1-inch pieces and smoked sausage 1/2? diagnally-cut slices. Add all ingredients except rice to Crock-Pot. Cover; cook on Low 8 to 10 hours (High: 3 to 4 hours). Stir in rice when ready to serve. 6 servings (big servings!)

Enjoy!

[Kelli Kerrigan]

Thanks Luika! That's the recipe I used. Here are the changes that I made to it: I used left over Miss Molly Turkey, only used red peppers because I don't like cooked green peppers, used home made chicken stock instead of the beef broth and used 1 lb of shrimp. (maybe that was the recipe...I thought the one I used called for shrimp and not the sausage, of which I added anyway)
Very yummy! My dinner guest had two big healpings! And it froze well too! Oh and I tossed in some wild rice too.

[Personal Chef]

Kelli, would you mind sharing your recipe for your Crock Pot Chicken Curry?

[Kelli Kerrigan]

Sure............
2 pounds chicken (I used boneless, skinless chicken thighs)
2 T fresh grated ginger
1 T fresh minced garlic
1/2 c chopped onion
1/2 t cayenne
1 T paprika
2 t curry
kosher salt to taste
1 large can diced tomatoes

place all ingredients into crock pot and cook until chicken is tender. (I used frozen chicken and cooked it for 9 hrs)
Serve with rice and top with chopped cilantro.

[Jogren]

I'll vouch for Wendy W's Merlot Pot Roast! I made it for company and got rave reviews!

Here is a recipe my mom invented (or at least I think she did). Super easy and always good!

Crock Pot Chicken

4 boneless skinned chicken breasts
1 can Campbell's French Onion soup
3/4 of same can filled with red or white wine
One Bay Leaf
Sprinkling of Thyme

Combine all ingredients in crock pot. Cook for 8 hours on low or 4 hours on high. This is a great recipe to experiment with - try different soups, seasonings, etc.

[Personal Chef]

Thanks for sharing!

[AzAnne]

This is another excellant recipe for crockpot Jambalaya

http://www.cookinglight.com/vbb/showthread.php?threadid=17804&highlight=jambalaya

(hope that worked!)

[santacruzin]

Lanie,

I also had that corningware crock pot and it also got too hot so the recipes never turned out right. Then it died, after only 4 uses! I came home to a pot of chili that was lukewarm, so I had to throw the whole thing out. So keep an eye on that crock pot of yours, I wonder if they have electrical problems.

I bought the Rival one. I hope I have better luck!

[donleyk]

I haven't tried rice in the crock pot. I am interested in the jambalaya recipe and see where the rice should be cooked first. Has anyone thrown the rice in at the beginning uncooked? Maybe low doesn't cook rice...? TIA!

[linda andrews]

I love my crock pot, I love making the Slow-cooker Beef and Bean Burritos, which is dinner tomorrow night, it is very tasty. One year I made it for Super Bowl Sunday and everyone loved it. You can find this recipe in the Annual book 1998 pg 44. Also in the Annual book 1999 on pg. 276 is the Slow Cooker BBQ beef sandwiches,yummy. I put just about any soup recipe in there, I will start it out on the stove, then dump it in the crock pot. While I'm putting the recipe together I put warm water in the crock pot and set the temp. on high. Then I don't have to worry about the soup cooling down.

[Kelli Kerrigan]

I think it was sneezles that explained how to cook rice in a crock pot on a seperate thread. You need to increase the liquid. I think it would cook, even on low as long as you cook it for a long enough time.
Pasta is the one thing that I have not figured out yet........

[donleyk]

Thanks, I'll look.

[phantomcg]

Originally posted by Kelli Kerrigan
Pasta is the one thing that I have not figured out yet........

I've always been told to only use cooked pasta in crockpot meals, but if you do figure out how to use uncooked pasta, please, please let me know!!

Cheryl

[KValley]

DH gave me a crockpot for Christmas and I used it four times in January- I love it!! My challenge is to find non-meat recipes. I'm not a vegetarian, but we eat non-meat mains 4-5x week. The Mexican Black Bean Chili recipe Jen posted on the BB is excellent. I've made veggie soup, bean stew, Molli's Crockpot Turkey Roast (probably the only person who DIDN'T like it- but I think it was because I used a boneless breast- too salty and a nasty texture :o ) and the Black Bean Chili. I can't wait to try all three recipes Kathryn posted and Wendy's Merlot Pot Roast and that yummy Jambalaya. And I continue the search for non-meat recipes!

[shoyski]

Oh, I feel so much better! I too, did not like Molli's crockpot turkey . I used the boneless breast as well and you're right about the texture! I'll have to give it another try with a "real' breast.

[sushibones]

Luika

thanks for the Jambalaya recipe (AzAnne's link was also to the same recipe). I made it the other day when I knew I was going to be gone all afternoon. My family all really enjoyed it, and it was easy to put together.

I cut back on the tabasco and cayenne, because my daughter doesn't like stuff real spicy. When it was done cooking it smelled like it was going to blow the tops of our heads off, but there was just a little heat at the end. I substituted chicken broth and red peppers as suggested by Kelli, and used 2 mesquite grilled chicken breasts (frozen from costco), which were only 6 oz total but gave more flavor. We will definitely have this again.

BTW, I am using a 30 yr old Rival crockpot (NO removable liner :( ) that hasn't been used for years and years. I think I may start using again. Thanks for the recipes.

[claire797]

I really want to bake, but our house is overflowing with sweets and I have no business making more.

For dinner tonight (Saturday) I'm making jogren's mother's crockpot chicken (recipe below) with white rice and vegetables and for dinner tomorrow I am making roasted orange, ginger glazed chicken breasts.

Crock Pot Chicken

4 boneless skinned chicken breasts
1 can Campbell's French Onion soup
3/4 of same can filled with red or white wine
One Bay Leaf
Sprinkling of Thyme

Combine all ingredients in crock pot. Cook for 8 hours on low or 4 hours on high. This is a great recipe to experiment with - try different soups, seasonings, etc.

[debg]

Just want to vouch for Barbse's Taco Soup! Made it yesterday after an afternoon phone call to join some friends at the movies. We had to leave in 30 minutes and would be home at dinner time. I just happen to be cruisin through this thread when the phone rang! I had all the ingredients on hand, threw them together and a delicious soup awaited us upon our return! Thanks for the delicious new recipe! DH even stated, "This is a definite repeater!" Takes a lot to please him!
P.S. We saw Lord of the Rings!

[Guest]

In the past month, I have started using my crockpot to make steel cut oats for breakfast. I never have enough time to prepare them in the morming because I don't like getting up any earlier than I have to, so I set it up the night before using the low setting and it is ready when we get up.

After reading all the post for dinner food, I am going to switch gears and give some of the recipes a try.

[valchemist]

debg,

thanks for the heads up on the Taco Soup. It is in the Crock Pot as we speak. I don't think it should be called "soup," due to the lack of broth/liquid, but it definitely looks like it will be good.

val

[mbeth]

I'm so grateful to all you ladies for sharing so many delicious sounding crock pot recipes. I printed out a bunch of them last night. Now I want to share one with you: Chile Verde. It's delicious. I made it for Father's Day along with rice, chile relleno casserole, and a salad of greens, jicama, avacado, and pine nuts. Flan for dessert. It was such a hit I repeated the menu for Christmas Eve at my house (my first ever).

Chile Verde

1 T. oil
1 lb. pork ("pork for stew" or cut up meat from pork shoulder), fat removed and cut into chunks
2 cloves of garlic, minced
2 cups salsa, can be store bought in the deli section (comes in a plastic tub)
1 (30 oz) can of green enchilada sauce
salt and freshly ground pepper to taste

1/2 cup Masa (the original recipe says "optional" but I think it is the key to this delicious recipe, so don't delete it)

1. In a skillet, heat oil over medium high heat, add the pork and brown the meat quickly. Add the garlic and cook another two minutes. Transfer the pork mixture to the crock pot and add the green enchilada sauce and the salsa, stir to mix. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until meat is tender.
2. When ready to serve, (or in the last 1/2 hour of cooking), add the masa to the chili and stir well to combine. The masa thickens the chili, so if it is going to sit for awhile it might need a little extra water to keep the desired consistency.
3. Serve over rice. (I mix brown and white)

Find the masa in the Mexican aisle at the regular grocery store.

Also, if you want to cook brown and white rice in the same pot:

Bring 2 c. water to a boil, add 1/2 c. each brown and white rice, 1 T. butter, and 1 t. salt. Cover with a tight fitting lid and turn the heat down to a simmer. Cook for 20 minutes, then turn the heat off and allow the rice to steam about 10-15 minutes. DO NOT LIFT THE LID OF THE POT TO CHECK THE RICE WHILE IT IS STEAMING.

Hope you enjoy.

Mary Beth

[valchemist]

thanks mb -- that sounds really good!

what is green enchilada sauce?

val

[Tiger]

Mary's Hoisin Chicken
3 pounds chicken thighs and legs, or pieces
1/4 cup hoisin sauce
1/4 cup plum chutney or plum sauce
1/4 cup soy sauce
1 medium piece fresh ginger root, thinly sliced
Juice of 1 lime
3 tablespoons cornstarch
Remove the skin from the chicken. Use a paper towel to assist in this slippery task. It grips the skin like magic!
Mix all the ingredients (except chicken) in a bowl. Add chicken, coat well and put it all in a crockpot. Cook 5-6 hours on low. Serve with rice.



I want to try this one. I love hoisin sauce and looking to start collecting crockpot recipes. (Joined the pool this summer and plan on using crockpot when coming home after a long day)
I never bought plum chutney or plum sauce. Where in the market do you think this would be? Or should I ask What is it?

[mbeth]

Val-
You will find green enchilada sauce in the Mexican aisle of your grocery store when you are shopping for the masa. It's canned enchilada sauce, just green, not red (I guess they use green chiles as a base rather than red?). Has its own flavor. It's good.

MB

[valchemist]

ok, thanks. I like trying out new ingredients. the masa and green sauce are both new for me.

one more question...

I put this recipe into mastercook and there were two options for Masa -- either masa harina or masa flour. which one is it? what is the difference? or maybe they are the same thing? does anyone know?

[AnnaC]

I have had a crockpot for almost 3 years and it was still sealed in its box- I had pretty much forgotten about it, mostly b/c I didn't have any crockpot recipes.
Thanks to all of you for inspiring me to start using it! Its now on my kitchen counter cooking Moroccon Chick-pea and veggie stew from 99 CL ( one of my alltime favorite CL recipes)
I'm a SAHM, but its great for me too b/c I put everything in it b/f dd woke up this morning- and that frees up the rest of our day to go do stuff and not worry about having to rush home to make dinner!
I have a new toy!!

[browneye]

I found a bunch of meatless/ vegetarian crockpot recipes on the web- I have NOT tried any of them, but I remembered Kvalley and others wanted some, so here they are!

Eggplant Parmigiana
4 large Eggplant
2 Eggs
1/3 cup Water
3 tablespoons Flour
1/3 cup Seasoned bread crumbs
1/2 cup Parmesan cheese
1 can Marinara sauce, 2 lb
1 pound Mozzarella cheese, sliced
Olive oil, extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.


VEGETARIAN SLOW COOKER RECIPES

CROCK POT APPLE BUTTER
7 cups applesauce, unsweetened
2 cups apple cider
1 1/2 cups honey
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
In a crock pot, mix all ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. Makes 4 pints.

PRITIKEN'S POTATO STUFFED CABBAGE
1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground
Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbs. of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.


CAULIFLOWER AND POTATO CURRY
4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
1 pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt
1 big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)
Add all ingredients to a crock pot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water.


ROB'S VEGGIE CHILI
Olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well too)
1-1.5 C. picante sauce (Shotgun Willie's green sauce -- very hot -- works well)
Salt to taste
Grated cheddar, if desired
Cashew nuts, if desired
Saute onions in the olive oil. Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.
Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
NOTE: I didn't have room in my crock pot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crock pot.

CROCK POT RED BEANS
1 lb red kidney beans -- soaked overnight in water
1 1/2 c brown rice
16 oz tomato, stewed
1 ham hock (optional)
1 tsp basil
1 tsp thyme
1 onion, chopped
2 garlic clove or 1/4 tsp garlic powder
White pepper -- to taste
Salt -- to taste
I put everything in the crock pot at the same time, except for the rice. Turn on high for 4 hours, then on low for 6 hours. During the last 1 1/2 hour, put in the rice. The final ingredient is about 1/2 cup of white wine. You can add this whenever. It is optional, of course. My husband really likes it spicy so he adds 1/8 tsp red pepper. Enjoy!


I have more... be back.



:D

[browneye]

More Vegetarian recipes!******************************************
***** Hearty Bean and Vegetable Stew *****
******************************************

Categories: VEG: Vegan Crockpot

Calories per serving: 170 Number of Servings: 12
Fat grams per serving: 0.3 Approx. Cook Time:
Cholesterol per serving: 0 Marks: E

INGREDIENTS ------------------------------------------------------------

1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked

DIRECTIONS ------------------------------------------------------------

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.

NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto,
baby lima, lentil, and green and/or yellow split peas.

Source: Dr. Dean Ornish's Program



**************************
***** Layered Dinner *****
**************************

Categories: VEG: Vegan Crockpot

Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E

INGREDIENTS ------------------------------------------------------------

6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
----------Optional Vegetables----------
mushrooms
broccoli
green beans
----------Sauce----------
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes

DIRECTIONS ------------------------------------------------------------

Layer vegetables in large casserole in order given.

Mix together ingredients for sauce and pour over vegetables.

Cook six hours at high or 12 at low.

Source: McDougall Plan

[browneye]

Okay, last post I PROMISE!:o
I thought someone mentioned Chicken Fajitas, and I found this in my cyber-travels:

Chicken Fajitas In A Crock Pot Recipe

2 lb boneless, skinless chicken breasts
1 onion, thinly sliced
1 red or green bell pepper, sliced
2 ts chili powder
1/2 t ground cumin
1/4 t salt
1/2 c chicken broth
1 Tb fresh lime juice
8-10 warm flour tortillas
1/2 c cheddar cheese (grated)
sour cream guacamole lettuce and tomato as desired
Cut chicken into 1/2 inch diagonal strips. Place in crock pot. Top with onion, bell pepper, and lime. In a small bowl, combine chili powder, cumin, salt, and broth. Pour mixture over chicken. Cover and cook on low for 6 to 7 hours or until chicken is tender. Spoon several slices of chicken mixture with sauce into center of each warm tortilla. Fold over. Top with sour cream, guacamole, cheese, lettuce and tomatoes.

There!

:D

[claire797]

I know I've said this a million times. But to all of you who are cooking boneless, skinless, chicken breast, make sure you check them after 5 hours on low. 6 hours max. Lots of recipes say 8-10 hours on low and that is just too long.

[mbeth]

Val-
My masa says "Masa Harina de Maiz". It's from Quaker, with the Quaker Oats guy prominently displayed on the package. Hope this helps. I also have a crock pot chile recipe which calls for the masa. Haven't tried it because my kids insist on being closed-minded about chile and won't touch it.

[valchemist]

thanks, that helps!

[Tiger]

Mary's Hoisin Chicken
3 pounds chicken thighs and legs, or pieces
1/4 cup hoisin sauce
1/4 cup plum chutney or plum sauce
1/4 cup soy sauce
1 medium piece fresh ginger root, thinly sliced
Juice of 1 lime
3 tablespoons cornstarch
Remove the skin from the chicken. Use a paper towel to assist in this slippery task. It grips the skin like magic!
Mix all the ingredients (except chicken) in a bowl. Add chicken, coat well and put it all in a crockpot. Cook 5-6 hours on low. Serve with rice.

I made this last night and it was good. I love hoisin! Since we've been spending our days at the pool this is a good recipe. Love the crockpot! Thanks for posting!

[LauraBL]

I got a nice new removable core crockpot for our wedding. The problem is that my father-in-law wouldn't let my mother-in-law own a crockpot because his microbiology training had prejudiced him against it. He thinks they are a breeding ground for bacteria. So, of course my husband has grown up with this idea and I know he won't be swayed on it. In my pre-marital crockpotting days, I used it to make queso and cook beans. I would love to do a chili or something with meat but I know I'll have to eat it all myself!

I would love to hear some feedback from a more recently trained scientific mind!

[Linda in MO]

Someone correct me if I'm wrong...but I think the newer crockpots get hotter faster, which brings the food to an acceptable temp. sooner. So I think they are "safer" now.

[Robyncz]

Laura, I'll bet if you call the customer care 1-800 number for the manufacturer they can probably provide you with specifications if not printed information to set your husband's mind at ease. I may be naive, but in our current litigious climate, I'd be surprised if a food-prep product could stay on the market this long if it made people sick. . .

[vbak]

I have used a crock pot for many years-25? The juices in the crock pot come to a boil or bubble after a couple of hours. I agree, if people got sick from eating food prepared in a crock , it wouldn't be on the market this long. Vicky

[Personal Chef]

I've used a crock pot on and off for 10 years or more and I've never gotten sick nor has anyone who has eaten food I've prepared in it. I used to be a professional personal chef and know of personal chefs who would prepare client's food in a crock pot. Personal chefs take great pride in the food prepared as well as how food is handled. No personal chef would use a crock pot if they knew of or felt it was unsafe.

On another note, the food does come to a boil. I think I remember reading somewhere that crockpots on high come to 300 degrees. No germ could survive that long.

Now I would not let my food sit in the crock pot from 8 am until 4 pm before beginning the cooking process. Perhaps that's where your father-in-law derives his concern.

[JulieM]

What wonderful recipes have been posted on this thread! Mmmmmmmmmmm, I can just imagine the aromas!

I can't imagine not having a crockpot. Mine is a West Bend (which is hard to find here), and it is the type that has a heating surface like a griddle, and the pot is rectangular and sits on the griddle surface. It's great because I can put the pot on the stove to brown the meat first or whatever first steps I need to do with a hot skillet, then add my other ingredients and bring to a boil if I wish, then put it on the slow cooker for the remainder of the cooking time. One of the reasons I like this is because if I don't get around to putting something in the pot in the morning and I'm concerned there are not enough hours left in the day for my recipe to cook, I can start it this way to speed the process and then finish it off the slow cooker way while I go run errands or whatever. Also, I don't have any problem with it undercooking.

I made a wonderful beef stew a while back that SandyM posted for me. I didn't have any Marjoram, so I substited Herbs From Provence... oh my! What a wonderful aroma and taste! Also, I didn't have any celery so I left it out. Here's the recipe:

Oven Baked Beef Stew (from SandyM on Cooking Light board)

1 Tbsp. oil
2 lb. stew meat, cut in 1½" cubes
1/3 c. flour or 1/4 c. cornstarch
1 tsp. salt
2 tsp. garlic powder
1 tsp. marjoram
12 oz. can diced tomatoes, undrained
10 oz. beef or vegetable broth
1/2 cup dry red wine
2 cups cube peeled potatoes
1 cup sliced celery
4 medium carrots, sliced
3 small onions, quartered
1/4 tsp. pepper

Preheat oven to 325º. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.

[Mamasue]

I am not a big crockpot fan but I will agree with Julie that Sandy's Oven Beef Stew is wonderful and one that I now use. :)

[Leisa M]

I like to cook in my CP, I don't as much because I don't have mayn recipes. This thread was a gold mine of recipes and I am printing them!

Thanks:D

[Curleytop]

I might be an old lady, but WHY WOULD ANYONE WANT A CROCKPOT!
Get a good quality pressure cooker like a Fagor, you can cook everything fresh in a short time! Many years ago, when I went to work every day, I tried a crockpot. Everything was overcooked or undercooked. The Salvation Army loved it! I don't think is a very healthy way to cook!
Different strokes for different folks!!!

[Leisa M]

I have a pressure cooker and have never used it. I am not even sure I would know how.

[Gail]

Okay. I got curious finally and read this read.

I am NOT a crockpot person. In fact, I have a little teeny one I bought twenty-plus years ago when I was single and the poor thing just barely holds a small roast cut in two and CRAMMED inside. I bought the thing when I was working outside of the home and thought it would be nice to come home to a nice, hot, meal. Problem was, no matter how I tried to put my mind at ease, I found I was always relieved to pull into the carport and find that the apartment building hadn't burned down!

Would I have bought one if I hadn't been working? Probably not. In this household, we're not big fans of roasts and stews and the things one makes in crock pots, but every so often during the winter months I will dust the thing off and toss something in. Next time I do, I'll have to decide between Wendy's pot roast or Sandy's stew...

[Leisa M]

This is my favorite crockpot recipe.

Cholupas

2 pounds pork chops, boneless
1 pound pinto beans
2 Tbs Chili powder
2 cloves garlic
1 tbs cumin seeds
1 tsp oregano
2/3 bottle of Tabasco sauce
Salt to taste
Cheddar, shredded
lettuce, shredded
tomatoes, diced
onion, chopped
hot sauce

Put pork chops & pinto beans into a large crock pot & cover with water to within an inch of the top. Add next 5 ingredients.

Prepare lettuce, tomatoes, and onion.

Cook at least 8 hours on low heat.
Serve over chips (dorittoes, corn chips, Tortiilla chips, etc.)

Place onto bed of chips the beans & meat mixture, then add grated cheese, shredded lettuce, diced tomatoes, onions & hot sauce.

If you want to lower the Tabasco sauce,, you can drop down to 2 Tbs. I like it spicy, and the leftovers are spicy. This also freezes well.

Enjoy folks!
:D

[JulieM]

Originally posted by Curleytop
I might be an old lady, but WHY WOULD ANYONE WANT A CROCKPOT!
Get a good quality pressure cooker like a Fagor, you can cook everything fresh in a short time! Many years ago, when I went to work every day, I tried a crockpot. Everything was overcooked or undercooked. The Salvation Army loved it! I don't think is a very healthy way to cook!
Different strokes for different folks!!!

I totally agree that if you have a pressure cooker, you probably don't need a slow cooker. But for me, there's something comforting about having some wonderful smelling, yummy food simmering in my slow cooker, making my home (boat) smell like heaven while I'm busy on the computer or running the vacuum or whatever. Also, some foods seem to benefit from a long, slow simmer. But you make an excellent point. My DH loves the concept of the pressure cooker and often asks me why I don't use it more, and I really should. I think because I haven't used it much I'm not very comfortable with it. You should start another thread about favorite pressure cooker recipes!!!:)

[vbak]

Thanks to whoever brought this thread back. I tend to forget many of these and I will make a note to visit this thread in October. There is a cookbook out there called Fix it and Forget it[?]. My daughter has this book and she makes some of the recipes. I think it is ratheer inexpensive, like 12.00. Vicky

[Curleytop]

There are a lot of pressure cooker books in the stores. Also, the
Fagor (and all others I am sure, since I had Presto for years) come with a cookbook. I have THE ULTIMATE PRESSURE COOKER COOKBOOK by
Tom Lacalamita. Lots of very nice recipes. You can of course cook
all sorts of beans and soups in a short time.
If I want the house to smell "homey" I can always use the oven:rolleyes: Of course living in So.Cal. it never gets that cold!
In 58 years of cooking, I have NEVER COOKED BOILED POTATOES IN A CONVENTIONAL POT! I cut them up and in about 7 minutes they are cooked and you can make mashed, or just serve them with a little parsley on top.