(Closed) Share your favorite slow cooker recipes! :)

posted 8 years ago in Food
Post # 3
814 posts
Busy bee
  • Wedding: June 2010

my fave is a pork or beef roast, new potatoes, baby carrots, large cut onions, celery and cook it with a can of cream of mushroom soup instead of water, it makes and a-ma-zing gravy!! just make sure you always cook it fat side up so the juices cook back into it and make it extra tender! or the mccormick beef stew seasoning recipe but in the crock pot!

Post # 4
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

I love love love my Cuisine at Home slow cooker magazine! There’s an awesome baja chicken in there that you do with tequila, lime, and chicken broth. Oh my gosh. It makes for AMAZING fajitas! Actually maybe I’ll make that tomorrow…. Nom nom nom nom….. πŸ˜‰

Post # 5
549 posts
Busy bee
  • Wedding: October 2010

Company’s Coming slow cooker recipe book is INCREDIBLE and not expensive at all.  I especially LOVE the sweet and sour rib recipe, chicken pot pie recipe and their minestrone soup πŸ™‚ I’ll send along any recipes you would like hahah just let me know!

Post # 6
14186 posts
Honey Beekeeper
  • Wedding: June 2009

Penguin’s Chile Verde is great! http://wifeylifey.xanga.com/726929495/hey-weather-wtf-chile-verde/ We REALLY liked it.

I also make a mean ass baked potato soup (compiled from multiple recipes). It’s kinda long, but here it is if someone decides to make it. it’s freakin’ yummy. After cooking it up in the pan, i threw it in the crockpot for a few hours. I imagine if you did it all day it’d be great too!

Amazing baked potato soup

  • 6 bacon strips, diced
  • 2 small onion, chopped
  • 2 clove garlic, minced
  • 2 shallots
  • 6 tablespoons all-purpose flour
  • 2 teaspoon salt
  • 2 teaspoon dried basil
  • 1 tsp sage
  • ½ tsp rosemary
  • 1 teaspoon pepper
  • ½ tsp cayenne
  • 6 cups chicken broth
  • ¼ cup white wine
  • 6 large red potatoes, cubed (leave skin on)
  • 2 cup half-and-half cream
  • 1 teaspoon hot pepper sauce
  • Velveeta cheese
  • Shredded Cheddar cheese
  • Minced fresh parsley
  • Sour cream


  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion, shallots, and garlic in the drippings until tender. Stir in flour and seasonings; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, half and half, and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Post # 7
4765 posts
Honey bee
  • Wedding: January 2011 - Vintage Villas

This is my current favorite slow cooker recipe! It’s super easy and AMAZING! I made it for Mr. Cardigan the other night, and he loved it – the leftovers are great too!

Post # 9
762 posts
Busy bee
  • Wedding: August 2011

 Here is a Desert to go with your dinner πŸ™‚

Make 3 cups of chopped Strawberries, 2 cups of chopped Rhubarb, 1 teaspoon of Vanilla, and 3 cups of white Sugar and throw it in the crock pot of the day…you’ll know it’s cooked when it’s stew-like. Mix 3 cups of Flour, 2 cups of Brown Sugar, 1 cup of White Sugar, 1/2 cup of Butter or Margine, and 1 tablespoon of Vanilla into a bowl. Stur until clumpy and dry. Pour Rhubarb mix into a a baking dish then sprinkle your dry mix on top and bake in the oven for about 20 minutes or so until golden brown! πŸ™‚


Volla! You have Rhubarb Crumble!! πŸ˜€ 

Post # 10
762 posts
Busy bee
  • Wedding: July 2010

@piglet67: great website! @ejs4y8- um, yum!

My favorite and super easy recipe is Chicken and Dumplings.

Cut chicken into cubes, cover with 1 can of cream of broccoli soup, 1 can of cream of mushroom soup, and as much chicken broth as you need to cover the chicken. Cook for 4 hours and add 1 package of biscut dough (the kind that comes in the popping can). Rip it into pieces and just throw it in. Cook for another 2 hours. Salt and pepper to taste.


Post # 11
762 posts
Busy bee
  • Wedding: July 2010

@ejs4y8: copied and pasted into word! I’m gonna make it after the wedding when I can eat potatoes again! πŸ™‚

Post # 12
1254 posts
Bumble bee

I love my slow cooker too! Sandra Lee has a semi-homeade slow cooker cook book. It has some good recipes in it!

Post # 14
2186 posts
Buzzing bee
  • Wedding: September 2010


Guinness Stew

1-2 lbs of stew beef cubed (1 in cubes)
1/2 lb of carrots (one of the small bags of baby carrots or 2-3 large
carrots, skinned and chopped into 1 inch pieces)
3-4 medium yukon gold potatoes, skinned and cubed into 1 inch cubes
salt and pepper
one small onion diced
tablespoon of brown sugar OR a small cube of semi-sweet chocolate
one 20 oz (looks like a 40! hehehe) of stout Guinness – not the
draught with the widget!
one can of beef stock
2 bay leaves

throw carrots, onions and potatoes into slow cooker, in a large
skillet, sear the cubed meat (optional – meat comes out fine, but is
not as brown if its not seared first, the taste is the same however),
and dump into slow cooker on top of potatoes. Add in the entire bottle
of Guinness, half a can of the beef stock, 2 bay leaves and salt and
pepper to taste. if you use brown sugar, go ahead and add it in the
beginning. if you are using chocolate, wait until about an hour has
passed in slow cooker to add the little bar.  throw in the two bay
leaves and cook in slow cooker for 8 hours on low, or 2 hours on high
and an additional 4 hours on low. (keep in mind the longer you cook
it, the better it tastes. Remove bay leaves before serving. Serve with
crusty sourdough bread, or soda bread.

You can also leave out the yukon gold potatoes, and make mashed
potatoes instead to serve with the stew after its cooked (cube and
boil potatoes til soft, then add a splash of milk, and a tbs of
butter, and mash til creamy – then spoon a cup of the potatoes into
the middle of the finished beef stew)

If you like guinness, stick with the stout. if you dont like guinness
that much use the draught guinness the one with the widget, and save
half to add half way thru the cooking process (it breaks down faster,
so the taste doesnt last thru the whole cooking process).

Post # 15
14186 posts
Honey Beekeeper
  • Wedding: June 2009

@Futuremrskirsch, I hope you like it! I’m thinking about making it again sometime this weekend, even though it’s a very fall dish, haha!

Post # 16
319 posts
Helper bee
  • Wedding: October 2010

Can’t wait to try these!

One of my favs so far is for pulled bbq pork, courtesy of the “hillbilly housewife”, but I add some bbq sauce right away, use a smaller piece of pork to fit in my smaller crockpot (which decreases cook time nicely) and put them on hawaiian sandwich rolls (YUM!):

4 lbs pork shoulder, 2 large onions, 1 can 7-up or Sprite (any lemon-lime soda will due), 1 small bottle Sweet Bay Ray’s barbecue sauce (it’s all about the Sweet Baby Rays).

Cut the onions into small chunks and put one of the onions in the crockpot. Put the roast in and cover with the other onion.  Pour the 7-up or Sprite over the top.  Put the cover on and cook on low heat for 10 to 12 hours.  Don’t lift the cover to peek… it will cook fine without you looking at it.  Lifting the cover off causes a lot of heat loss and slows down the cooking.

After the pork is totally cooked, turn your crockpot off, and remove the pork from the crockpot, setting it in a large pan or on a cutting board.  Remove the onions from the slowcooker using a slotted spoon and set them aside.  You can leave the liquid in the crockpot if there isn’t more than a cup.  Strain it to make sure there are no bones or gristle left behind. Now, start pulling the pork apart.  I like to cut the roast in half, then start shredding it with two forks.  Pick out any pieces of gristle or bone you run across.   Be sure you don’t have any really long strings of meat.  When the pork is all pulled apart, put it back in the slow cooker along with the cooked onions.

You can add your barbecue sauce now and stir it all together.  Even though the ingredients say to use a small bottle, buy a bigger bottle in case you want to add a little more sauce to the pot, and you’ll want a little on the side to serve.

Put the cover back on your crockpot, and turn it back on to low and cook for about 3 hours, but you can let it cook as long as 5 hours if necessary for the timing of your meal.

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