Favourite Crockpot Meals!

posted 2 years ago in Food
Post # 2
Hostess
8680 posts
Bumble Beekeeper
  • Wedding: October 2014

I make lots of versions of tacos, tequitos, and fajitas in my crock.

Obviously roast, stews and soups.

I also recently made a shrimp boil in mine, it was REALLY good. I could do without the shrimp and substitute sausage, though.

Post # 3
Member
1110 posts
Bumble bee
  • Wedding: March 2014

Roast dinner. Pot roast, large-chunk potatoes, whole carrots, whole parsnips, onion, garlic, spices that you like (if I’m in a hurry I’ll use my homemade version of the onion soup mix packets)

Spritz the sides of the crock pot with a bit of olive oil so the potatoes won’t stick if they rest against the side. Cut the onion in half, lay them in the bottom of the pot. Then start building up the walls of the crock pot with your carrots, parsnips, and potatoes. I’m talking big chunks. Like, cut a potato in half once and be done with it chunks. Lay the roast in. No browning necessary if you’re in a rush. Sprinkle on your seasonings (delicate, fresh herbs should be saved for last), and set it to low. About ten or twenty minutes before you want to eat, add any fresh herbs.

Post # 5
Member
1110 posts
Bumble bee
  • Wedding: March 2014

I also roast chicken in mine. Just stuff a chicken with a lemon and season the outside well. Toss it in on low for about 4 hours, depending on the weight. Falls right off the bone and is SO good. The crockpot insert is oven safe if you want to stick the chicken under the broiler to crisp up the skin, but I’m not a fan of eating the skin so I don’t bother.

Post # 6
Member
732 posts
Busy bee
  • Wedding: March 2014 - Church and University

Frozen chicken breasts, a can/bottle of beer, and a jar of salsa.  Let cook all day and use for tacos! It’s delish!

 

I also just tried a roast recipe from Pinterest that was off the hook.  Use a pork or beef boneless roast, sprinkle a package of dry ranch dressing on top along with a package of dry au jus mix, stick a cube of butter on the top of it (may require balancing! lol!), and place about 4-5 peppercini’s on it.  Cook on low all day. Sounds bizarre but it was excellent!

Post # 8
Member
2114 posts
Buzzing bee

lalalyanne:  

Chuck steak (about 3lbs or a little less) add 1 packed of dried ranch, 1 packet of dried italian dressing and 1 packet of brown gravy. Add two cups of water and cook on high for 4 hours.

 

sooo good and easy to make!

Post # 9
Member
1110 posts
Bumble bee
  • Wedding: March 2014

I’m really not too sure on freezer meals. I tend to make everything fresh from scratch that day or prep the night before and stick it in the fridge, because I hate the texture of frozen vegetables.

Post # 10
Member
1878 posts
Buzzing bee
  • Wedding: April 2013 - Valparaiso, IN

Chicken tacos or carnitas. Literally just 4 chicken breasts (or 2-3 lb of pork roast), a can of salsa and a packet of taco seasoning. cook on low for 8 hours.

italian beef (something I usually stick in the crock pot the night before. Put it in the fridge in the morning, then reheat it for dinner. Tastes way better this way). It’s 4lb bottom round roast or chuck roast, a can of pepperonchini’s (juice and all) and a packet of dry Italian dressing. Cook on low for 10-12 hours.

i also have a recipe for jambalaya, but it’s complicated and I don’t have the recipe with me, so I’ll get back to you on this one.

Post # 11
Member
1878 posts
Buzzing bee
  • Wedding: April 2013 - Valparaiso, IN

And you could definitely put all of the stuff together in a freezer bag so all you have to do is let it thaw the night before and then just plop it in there the morning of or night before.

Post # 12
Member
1878 posts
Buzzing bee
  • Wedding: April 2013 - Valparaiso, IN

Nay1976:  that last recipe sounds delish. I’m following this discussion for the recipes!

  • This reply was modified 2 years, 5 months ago by  MrsWoods47.
Post # 13
Member
1055 posts
Bumble bee
  • Wedding: December 2014 - Loft

lalalyanne:  My ultimate crock pot staple ….

 

Thai Coconut Curry

2 cans coconut milk<br />1 bag stirfry veggies ( from the salad section, not the frozen ones)<br />3 oz. green curry paste<br />2 chicken breasts cubed (optional)

Takes 3-4 hours without chicken. I personally eat it vegetarian but FI prefers it with protein.

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