(Closed) post your favorite crockpot recipes!!! dh is hungry :)

posted 7 years ago in Cooking
Post # 4
827 posts
Busy bee
  • Wedding: August 2011

Bbq sauce and chicken, thighs cook best longer but breasts can work.  You can use just plain ol bbq sauce out of a jar or whatever.  Just enough to toss all the chicken in.  Cook on low around 8 hours.  Pull it apart with two forks.  Voila, pulled chicken for pulled chicken sandwiches.  And you can add some bbq sauce on top if it isn’t enough bbq sauce for you.  Just get some hamburger buns, I like pickles with mine πŸ™‚  Easy peasy.

Post # 6
2313 posts
Buzzing bee
  • Wedding: August 2011

These are the best beef tips EVER!

1 package stew beef from the meat section of the grocery store

2 cans Campbell’s Golden Mushroom soup

2 soup cans of water

1 yellow onion

Salt and pepper

Salt and pepper the meat generously and place in the crockpot. Cut your onion into largish pieces (so they don’t get too small while cooking) and place on top of the meat. Pour the soup and two soup cans of water into the pot. You can add a cube or two of beef bouillon if you like, but that is totally optional. For thawed meat, 4 hours on high or 8 hours on low. Serve over buttered egg noodles or rice. 

Post # 7
3482 posts
Sugar bee
  • Wedding: February 2011

We usually do a beef roast in a sauce made with water, ClubHouse pot roast mix, a can of diced tomatoes and a small can of V8, and we add in halved new potatoes, sliced carrots and sliced celery, and cook it for either 4-5 hours on high or 8 on low. My mouth is watering just thinking about it.

Sorry it’s just another roast idea, but it’s so good!

Post # 10
1761 posts
Buzzing bee

I’m glad you posted this. I am always looking for new slower cooker recipes. Right now I make chili and barbeque beef. The chili might overwhelm you, but here’s the barbeque beef:


Barbeque Beef

2 pounds roast, cut in chunks. (beef chuck boneless eye roast)
beef broth or water and beef boullion cubes (3)
barbeque sauce

Stew beef in broth on high for a few hours and low for the rest of the day (or, on high for 5 hours if you want it done quicker)

Remove beef, shred and add barbeque sauce to taste.

Serve on buns

Post # 11
498 posts
Helper bee
  • Wedding: August 2011

@stephanie63087: bok choy is the asian equiv of cabbage. it’s very good – you add it at the very end before serving. you want to retain the firmness of it, as it lends a really great texture to the dish. i always serve over brown rice. if he doesn’t like chinese food, then no, he prob won’t like it…but you might!

Post # 13
6009 posts
Bee Keeper
  • Wedding: May 2009

I’m making french dip sandwiches tonight.  Just take one rump roast (we usually do 2 pounds, since that is more than enough for the two us and lots of leftovers!) and cook it on low for at least 4 hours with one bottle of beer, one can of beef broth, and one can of condensed french onion soup.  Serve on toasted french rolls and use the juices for dipping sauce.

This is another one of my favorites:  http://allrecipes.com/Recipe/Meatiest-Vegetarian-Chili-from-your-Slow-Cooker/Detail.aspx.  Don’t let the tofu turn you off; it tastes great after being sauteed with the onions, or you can just leave it out entirely, if your husband is the meat and potatoes type.

Post # 14
1471 posts
Bumble bee
  • Wedding: August 2011

I’m not even sure this counts as a “recipe” it’s so simple, but it’s awesome.

2 chicken breasts

1 can cheddar soup

1 can cream of chicken soup

Salt and pepper


Throw it all in and serve over rice. It’s delicious!!

Post # 15
2442 posts
Buzzing bee
  • Wedding: April 2011

Chicken (any parts or whole) and italian salad dressing.  You can’t get any easier than that!


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