(Closed) Calling All Slow-Cooker Recipes!

posted 8 years ago in Married Life
Post # 3
Member
34 posts
Newbee
  • Wedding: July 2009

My favorite and easiest slow cooker recipe is for chicken tacos. Just throw a couple frozen chicken breasts in the crockpot cover with a jar of salsa and cook on high for about 3-4 hours or until cooked through. Then shred the chicken with a fork mix it back up with the juices and it’s ready to serve. I like it for taco salads. Super healthy too.

There’s also this website, but I haven’t tried any of her recipes yet:

http://crockpot365.blogspot.com/

Post # 4
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

I made one a few weeks ago that was super easy and pretty tasty (I think someone on here gave me the recipe).

4 frozen chicken breasts

1 can black beans

1 can corn

1 jar salsa (make sure it’s good salsa)

cook on high for 4-5 hrs

It was good like that, the recipe also called for 8oz of cream cheese added at the end and then cook another 30 min. We didn’t do that but I’m sure that’d be good too.

We sauteed up some corn tortillas and made tacos with the chicken mixture.

Post # 6
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

You can also do frozen chix breast with BBQ sauce (I recommend Sweet Baby Rays) and then shred for pulled chix bbq sandwiches.

Post # 8
Member
411 posts
Helper bee
  • Wedding: July 2010

Oh my gosh, these sound amazing!  I know what we will be having for dinner next week!

My go-to location for crock pot recipes is http://www.familycrockpotrecipes.com/.  I have found tons of stuff there!

Post # 9
Member
344 posts
Helper bee
  • Wedding: December 1969

i’ve made this one and it turned out really well and was super flavorful:

Beef Bourguignon

Ingredients
6 strips bacon, cut into 1- to 2-inch pieces
3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef broth, can condensed
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
1 whole bay leaf
1/2 pound white onions, peeled
1 pound fresh mushrooms, sliced
Directions

  1. Sauté bacon in a skillet on stovetop set to medium heat until crisp. Remove bacon and set aside.
  2. Add beef cubes to skillet and brown well. Remove meat and set aside.
  3. Brown carrot and onion in skillet and transfer to stoneware. Season with salt and pepper. Stir in flour, add broth, and mix well.
  4. Add beef and bacon to stoneware, mix, and place in slow cooker heating base.
  5. Add wine, tomato paste, garlic, bay leaf, onions, and mushrooms. Cover; cook on Low for 10-12 hours or on High for 5-6 hours.

Post # 10
Member
661 posts
Busy bee
  • Wedding: April 2012

Hawaiian BBQ  (it’s soooo easy!)

Pork roast (not a tenderloin, you need something fatty, like a butt)

2tbsp liquid smoke

1 tbsp kosher salt

Rub the salt all over the roast and place in cooker.  Pour the liquid smoke over the roast.  Cover.  Cook on low for 16-24 hours (basically overnight for dinner the next evening) or high for 8-12 hours.  Shred when ready and serve with rice. 

Post # 11
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

@pamplemousse: This sounds SOOO good. I might have to make it this weekend.

Post # 12
Member
299 posts
Helper bee

My mom gave me her slow cooker pot roast recipe and I made it a few days ago.  So good!

1 onion

6 small red potatoes or 2 large potatoes.

bag of baby carrots, or equivalent amount chopped up carrots

1 to 1.5 lbs cheap cut of meat, 7 bone roast or something – she suggested just asking the butcher what they recommend

garlic

bottle of sweet chili sauce – at my grocery store its on the shelves near the ketchup and cocktail sauce.  I think it’s a 12 oz bottle (maybe 16?) and you use all of it.

Chop the onion and layer it on bottom of slow cooker pot.  Then cut the meat into big chunks, like 2inch by 1 inch, put on top of the onion.  Cut potatoes into similar size chunks, and put them around the meat, along with the carrots.  Dash of garlic powder on top, and then dump the whole bottle of chili sauce over it.  I added a little bit of water, but I think it was unneccesary, and cooked on low for 10 hours.

 

It’s one of those recipes you can play with, add or subtract things as you like.  It took me less than 30 minutes to prepare and made 4 big meals, plus Fiance loved it.

Post # 13
Member
143 posts
Blushing bee
  • Wedding: July 2013

@superk: I love all of her recipes too. She has a lot of gluten free recipes since her daughter is gluten intolerant.

My favorite from her is apple cinnamon breakfast risotto.

 

Post # 15
Member
4038 posts
Honey bee
  • Wedding: October 2010

Chicken Taco Soup

  • 1 onion, chopped
  • 2 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 c chicken stock (or water)
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 4 Tbsp Chili Powder (OR TO TASTE! My husband likes it spicy.)
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

Place the onion, black beans, corn, tomato sauce, broth or water, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered the the other ingredients (add more liquid if necessary). Set slow cooker for low heat, cover, and cook for 5 hours. 
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Post # 16
Member
654 posts
Busy bee
  • Wedding: October 2011

@superk:My favorite is very similar to yours except I also throw in a packet of taco seasoning (or my own mix of taco seasonings) along with a can or two of pinto beans.  When you take the chicken out to shred it, mash the beans a little and mix the shredded chicken back in.  Soooooo good.

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