(Closed) Favorite Slow Cooker (Crock pot) Meal

posted 4 years ago in The Lounge
Post # 2
2882 posts
Sugar bee

I really like throwing a few chicken breasts seasoned with salt and pepper in the crockpot along with a jar of salsa verde, salsa, or fresh pico de gallo. I also find it super versatile. Sometimes I microwave one of those steamable bags of southwestern style rice and serve it with that. Or I’ll slice up the chicken, cook black beans with it and wrap it in a tortilla. I never, never would have thought this would turn out as well as it does. It’s one of my FI’s favorite things I make, even more so than those “nice” dinners that have me slaving away in the kitchen for an hour or two!

Post # 3
4227 posts
Honey bee
  • Wedding: September 2015 - Hotel Ballroom

Growing up I used to LOVE it when my Mom would buy some tough old roast and cook it in the croc pot until it was soft and melted in your mouth. Maybe an hour or two before dinner she’d throw in the potatoes and carrots, so it was a full meal! YUMMY!

Also, I had a shop teacher in high school who’d have a croc pot in the corner of the shop and cook chicken in it every day. I have no idea what his recipe was, but it always made the room smell so unique! The smell of wood dust mixed with slowcooking chicken was oddly savoury! Pardon the ‘corny factor’ but it took me back to a ‘simpler time’ 🙂

Post # 4
74 posts
Worker bee
  • Wedding: October 2015

I love sweet potato chili this time of year. I’ll use 1 box chicken broth (4 cups), 2 diced sweet potatoes, 1 onion chopped, 1 can black beans rinsed, 1 can corn drained or 1 bag frozen corn, 1 can fire roasted diced tomatoes, a few cloves of garlic chopped, 2 tbsp chili powder, 1 tsp cinnamon, 1 tsp cocoa powder, salt, pepper, oregano. Sometimes I’ll add some chicken breasts but it’s hearty and good on it’s own.

I also love pulled pork, I’ll put in a pork tenderloin or butt and add half a liter of root beer or Dr Pepper with salt and pepper and a halved onion. After its done I pull it out shred the meat (save the broth in case it needs some moisture) and add bbq sauce.

Refried beans- 1 small bag pinto beans (I think it’s 3 cups) and I think 6 cups water, half an onion chopped, a chopped jalapeno, garlic, salt and pepper, cook it all day then drain a lot of the broth and blend/mash adding broth as needed. 

Minestrone soup is amazing I use a box of chicken broth, a can of fire roasted diced tomatoes, a chopped onion, 3 cloves garlic, green beans, a zuchinni, spinach, a parmesan rind if you have it, basil, oregano, thyme, salt and pepper, cannelini beans (add at the end), and precooked elbow pasta. 

Potato leek soup, 3-4 baking potatoes peeled and chopped, 1-2 leeks white parts rinsed and chopped, 1 chopped onion, a couple garlic cloves, 1 box chicken stock, 1 cup milk, tarragon, oregano, salt, pepper. Blend/mash it at the end. Garnish with bacon and chives.

Slow cooker applesauce is great and makes your house smell amaaaaaaaaaaaazing.

I’ve sort of moved away from my crock pot in favor of my electric pressure cooker though, I’ll make a lot of the same things I would in my crock pot in my pressure cooker in less than an hour and I love love love it.

Post # 5
421 posts
Helper bee
  • Wedding: June 2016

Throw a piece of meat (I usually do pork loin/chops) in the cooker, season with salt/pepper and add:

-1 packet of French Onion soup mix

– A few dashes of Worchestershire

– Any additional seasonings that suit your fancy (I like oregano and bay leaves)

– Add enough dry red wine to mostly cover the meat

You could also throw in some veggies towards the end if you want, but I’m picky and don’t like my veggies in the same meat sauce haha.


Buffalo Chicken Sliders are also super easy! You just put boneless skinless chicken breasts in, cover with Frank’s Red Hot Wing Sauce, and cook until they fall apart on their own. If you want to add a little somethin-somethin, you can saute up a little onion or celery and throw it in. Serve on rolls with bleu cheese or ranch!

Post # 6
2493 posts
Buzzing bee
  • Wedding: August 2015

Literally the easiest thing is putting in a pork tenderloin with some BBQ sauce and chopped onions (optional). Then shred with a fork and add some fresh BBQ sauce.

Pot roast is easy too, just put in the meat, some potatoes and carrots and chopped onions, and whatever sauce or dry seasoning you want.

Post # 7
469 posts
Helper bee
  • Wedding: March 2017

Chicken breasts, pineapple tidbits, and bbq (or teriyaki) sauce. Serve w/ rice. it’s awesome!

Post # 8
9966 posts
Buzzing Beekeeper
  • Wedding: September 2012

My favorite is pork or beef ribs with barbecue sauce, add sliced onion and a couple of slices of bacon, cook all day.  I serve with salad or veggies, yum.

Second favorite is pot roast.

Post # 9
431 posts
Helper bee
  • Wedding: June 2017 - Country Cottage and Gardens

I make chicken tacos in the crockpot quite a bit: chicken breasts, a jar of salsa (I like the fresh salsa in the produce section), and pineapple bits. You can also throw in extra veggies like zucchini or corn and black beans. 

Another super easy one is cubed chicken, cubed sweet potato, can chicken broth, and minced onion/pepper. You can also throw in some veggies like green beans. 

Since it’s fall, my favorite chili recipe is here: http://www.ambitiouskitchen.com/2015/11/seriously-the-best-healthy-turkey-chili/ It takes a little longer to get everything together but it’s a super easy one to just throw in and leave. I also freeze half for a second dinner.

Post # 10
1285 posts
Bumble bee

For chicken recipes, can you use frozen chicken breasts?  Do they need to be thawed?

Post # 11
1150 posts
Bumble bee

To me crockpots are good for 2 things: 1. A big hunk of braising meat (chuck roast, pork shoulder, etc) 2. A big pot o’ beans.  

So pot roast, pulled pork, drip beef, Cuban black bean soup type things.

The last time I used my crockpot I made these Vietnamese tacos, they were pretty good, I’d make them again.   http://cooking.nytimes.com/recipes/1017230-vaguely-vietnamese-slow-cooker-pork-tacos

I make Pioneer Woman’s spicy Italian drip beef sandwiches once or twice a year.  Pot roast a couple times over the winter.  Black bean soup fairly often.  Chicken stock.

I cook meats the day before eating them so I can let fat harden & skim off.  The meats in their liquid freeze great.  But I wouldn’t bother freezing any of the veggies from something like pot roast.  I would just roast some carrots, potatoes (or whatever veggies you want to eat with it) the day I was going to serve the leftover frozen meat.



Post # 13
12 posts

Here is a good one I found online and make often it’s Fiesta Chicken!


4 chicken breasts

1 packet of Fiesta Ranch dip (by the salad dressing)

1 can black beans (drain and rinse)

1 can Rotel

1 can corn (not drained) – It does say not to drain the corn but I do otherwise it’s too watery.

1 block cream cheese – I’ve also used cheddar cheese instead of cream cheese and it was good.

Cook on high for 4 hours otherwise on low for 6 hours. 

Shred with forks and eat over rice or in tortillas. 


Post # 14
164 posts
Blushing bee
  • Wedding: June 2017

I use my crockpot ALL the time! I have 2 absolute favorites that stand out for ease/deliciousness ratio. 

1. White Chicken Chili (my FAVORITE soup ever, recipe below as it’s one of those handwritten recipes my mom has somewhere)

2. Dr. Pepper Pork Butt – The recipe makes this on the stove, but I just put the onion on the bottom of the crock pot, stick the meat on top, pour in Dr. Pepper, place some chilis in (light because I’m not a HUGE spice fan) and turn it on… Everyone love this. I serve with Hawaiian rolls and cole slaw sometimes for little sandwiches. A potluck favorite! http://thepioneerwoman.com/cooking/spicy-dr-pepper-shredded-pork/

White Bean Chili:

Bake 3-4 chicken breasts and shred (I use a cooked grocery chicken instead)

1 tbs. oil

1 onion chopped

2 tsp garlic

Saute oil, onion, garlic, then add to the crock pot and the following:

and the shredded  chicken and the following:

20 oz Great Northern Beans (or 1 lbs dry beans, rinsed & soaked overnight)

15 oz chicken broth

2 cans chopped green chiles

*Chopped Kale (I add these veggies to give it some more nutrients, but they’re not in the original)

*Corn (I add these veggies to give it some more nutrients, but they’re not in the original)

1 tsp salt

1 tsp cumin

1 tsp oregano

½ tsp pepper

¼ tsp cayenne pepper

Cook on low – 6-8 hours

Add ½ -3/4 cup sour cream and 1-2 cups of 4 Mexican Cheese

Cook on low or keep warm setting for 1 hour more

***Adjust spices for flavor and heat

***Double and freezes well

Post # 15
1015 posts
Bumble bee
  • Wedding: June 2016

View original reply
@ anothernewbee16   I’ve cooked frozen chicken breast in the crock pot and they turned out fine. If the recipe calls for thawed chicken, just add more cooking time for frozen. 

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