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Thread: Summer crock pot recipes?

  1. #1
    Join Date
    Apr 2004

    Summer crock pot recipes?


    I'm in a horrible food rut. I tend to put the crockpot away in the summer but it is so darn convenient.

    Any ideas?

  2. #2
    You can do spareribs in a crockpot; that and the Big Green Egg are my two favorite methods. But I'll be watching this thread for other ideas. I like crockpots, too.

  3. #3
    The crockpot rotisserie chicken is pretty simple and, depending on the size of your family, there are leftovers for salad or sandwiches.

  4. #4
    * Exported from MasterCook *

    Smoked Chicken in Slow Cooker ~

    1 whole chicken
    1/4 cup liquid smoke

    Season and place in slow cooker, breast side down. Pour liquid smoke over the chicken, cover and cook on Low until done (4-6 hours - depending on slow cooker).

    Cashew Chicken ~

    1 1/2 pounds chicken 1" cubes
    1 tablespoon cornstarch
    2 tablespoons oil
    2 cloves garlic, minced
    1/2 large green pepper, sliced
    8 green onions, 1" pieces
    2 tablespoons rice vinegar
    3 tablespoons soy sauce
    1/4 cup water
    3/4 cup cashews

    Add soy sauce and water; cook until chicken is cooked through, about 1 minute. Stir in cashews.
    Slow Cooker - Cook on Low 3-4 hours. Add cashews and stir. Serve over rice. (To pour over the chicken and rice, double the sauce ingredients.)

    Pork Burrito Casserole ~

    pork roast
    1 can enchilada sauce, mild or hot
    flour tortillas
    onions, chopped
    cheddar cheese, shredded
    Spanish rice
    pinto, or black beans
    chunky salsa
    sour cream, or Greek yogurt
    cilantro, chopped

    Cook pork and enchilada sauce in the slow cooker on Low about 7 hours. Drain and shred. Heat tortillas, fill with meat and a little juice. Roll, envelope-style, and place in casserole seam-side-down. Add more enchilada sauce, or meat juices, and sprinkle with shredded cheese, Bake 350 degrees, until the cheese is melted. Serve with Spanish Rice, beans, chunky salsa, sour cream and cilantro.
    Pinterest recipe instruction: "2 Pita Pockets cut in half length-wise". Actually, I cut mine crosswise - I'm such a rebel.

  5. #5
    Join Date
    Jul 2001
    Crock pot meals scream heavy food /wintery food to me. Certainly a pork shoulder would be a good choice for some Tex Mex dishes as well as a whole chicken to shred . I have many recipes pinned and would be happy to share if you could narrow it down to what you would enjoy! I agree, the CP is great in the summer to cut heat, but I don't think the recipes are summery.

  6. #6
    Join Date
    Sep 2000
    redding, ca usa
    I actually have a peach glazed pulled pork with a bourbon sauce in the crockpot now. Do you have July's CL? that is where the recipe came from, I really like it ingredients, so different, it has a smoked paprika rub, in addition to the peach preserves, it also has balsamic vinegar and mollasses. I will post a review tomorrow.

  7. #7
    Quote Originally Posted by vbak View Post
    Crock pot meals scream heavy food /wintery food to me.

    Crock pot is a year round thing to me. #1 benefit in the summer is that things can be prepared easily while you are out having fun and that it doesn't warm up your kitchen

    Plenty of recipes scream summer to me, there are plenty of shredded bbq chicken or beef recipes where the meat ends up in buns or as taco filling.

    The one I think of the most though is French Dip sandwiches. I use the crockpot 365 blog recipe

    - 2 lbs thin pieces of steak meat
    - 1/2 T sugar

    - 2 T butter

    - 3 cups beef broth

    - 12 oz bottle of
    Redbridge beer
    - 1/2 t black pepper

    - 1/4 cup cooking sherry
    - 1 yellow onion, cut in rings
    - 3 cloves smashed and chopped garlic

    - 1 t gluten free Worcestershire sauce

    Put the butter into the bottom of the crockpot and turn on. Add the meat, garlic, and onions, and swirl around in the butter.

    Pour in the broth, beer, and cooking sherry. Add pepper and Worcestershire sauce.

    Cover and cook on low for 7-9 hours.

    If your meat is still in large chunks, remove it carefully, and slice. Return the meat back to the broth.

    Serve on rolls. I made rolls from the Whole Foods 365 bread mix, and added some cheddar cheese to the sandwiches. Traditionally, gruyere is used.

    Dip the sandwich into the broth before each bite for a nice juicy flavor and consistency.

  8. #8
    Join Date
    Mar 2002
    Although I don't use it a lot in the warmer months, I love Eating Well's bbq pulled chicken recipe.

    Can't you just eat what I put in front of you? Do you have to know what it is?
    Ria Parkinson, Butterflies (BBC, 1978-83)

  9. #9
    Join Date
    Oct 2003
    SW Ohio
    I just shared (here is the link: a recipe for an Asian salad that starts with a slow cooker. I was looking for a recipe myself right now though too. And it is SO much harder in the summer. The recipes are barely there! But I swear they should be.

    Muffins are for people who don't have the 'nads to order cake for breakfast.
    --Seth, "Kitchen Confidential" (the show, not the book)

  10. #10
    Join Date
    Sep 2000
    redding, ca usa
    Here is the recipe. It was verygood, but the molasses was overpowering. I added more preservesto the sauce to mellow it. I would cut that back to maybe a 1/4 cup. Also

    Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

    Smoked paprika comes from a centuries-old tradition in which chile peppers are slowly dried over low-burning fires of Spanish oak and then ground into powder. In the slow cooker, this earthy, aromatic spice adds outdoor smoked barbecue flavor.

    This recipe goes with Bourbon-Peach Barbecue Pulled Pork Sliders

    Cooking Light JULY 2014
    Yield: Serves 12 (serving size: about 3 ounces meat and about 2 tablespoons sauce)
    Hands-on:30 Minutes
    Total:7 Hours

    2 teaspoons Spanish smoked paprika
    1 1/4 teaspoons kosher salt, divided
    1 teaspoon freshly ground black pepper
    1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
    Cooking spray
    1/2 cup unsalted chicken stock (such as Swanson)
    1/3 cup balsamic vinegar
    1/3 cup molasses
    2 tablespoons lower-sodium soy sauce
    1 teaspoon crushed red pepper
    1/2 cup peach preserves
    2 cups vertically sliced onion
    5 garlic cloves, thinly sliced
    1/4 cup bourbon
    2 tablespoons cold water
    2 teaspoons cornstarch


    1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker.

    2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.

    3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat.

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