(Closed) Your Favorite Slow Cooker Recipes, Please!

posted 4 years ago in Cooking
Post # 2
Member
433 posts
Helper bee
  • Wedding: June 2016

Pinterest has a ton of them!!! I like to do Italian chicken. I put 3-4 chicken breasts on low for 6-8 hours and dump some Italian dressing over it to cook in. Then you can put it over rice/noodles.

Post # 3
Member
3327 posts
Sugar bee
  • Wedding: September 2017

I have crockpot chili cooking at home right now 🙂 I absolutely love my crock pot but haven’t tried many adventurous things in it. So, following!

Post # 4
Member
1024 posts
Bumble bee
  • Wedding: July 2016

I like to do fiesta chicken, 3-4 chicken breasts, can of black beans, frozen corn, jar of salsa, some seasonings and then serve over rice or in a wrap

Post # 7
Member
10546 posts
Sugar Beekeeper
  • Wedding: City, State

This is my favorite right now.

http://www.anightowlblog.com/2015/11/slow-cooker-sweet-spicy-sausage.html/

The recipe touts it as an appetizer but I usually serve it over top of mac and cheese (DH’s request) or over top rice and use it as a full meal.

Tip: I burn the sausage in a pan so that the outside is crispy and black before I put it in the crock pot with the sauce. I also slice a jalapeno and add it in the crockpot with the sausage and sauce to give it a bit more heat. I found I can really experiment with the seasonings I use in the sauce too so if I want to make it more sweet or more spicy I can. I also add in a bit of siracha to the sauce while its simmering in the pan to give it more kick.

I’m doing homemade chicken noodle soup in the crock pot right now. I will report back tonight with my findings.

Post # 9
Member
5083 posts
Bee Keeper
  • Wedding: December 2014

I make pulled pork in the crock pot all the time. Put a pork butt in there with whatever spices you like (I usually do onion powder, cayenne pepper, paprika, maybe some garlic, soy sauce, whatever I feel like) and add some sort of flavored liquid (I’ve used beer, apple cider, Dr. Pepper, ginger ale) to cover it about half way. I let it go overnight on low (though you could do all day as well) then shread it and put it back into the slow cooker until you are ready to eat, you can also add barbecue sauce at that point as well. 

I also sometimes make a really good chili with ground beef (or chicken), beans, tomatoes, corn, peppers, etc. and then for the last hour your pour corn bread mix (mixed up however the box says) over the top. The slow cooker cooks the corn bread, it’s pretty cool. 

Post # 11
Member
241 posts
Helper bee

I found a chicken chili that I love! We eat it with fritos, but it is good enough to eat it alone or with cornbread or with whatever you want.

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1923809

I add a can of creamed corn (and sometimes another sweet corn)
I also add another can of beans but I use Great Northern beans

This makes the house smell SOOOO good!

Post # 12
Hostess
10381 posts
Sugar Beekeeper
  • Wedding: March 2014 - Chicago, IL

I love my crockpot!

My version of Italian Beef: Beef roast + McCormick’s Pot Roast Seasoning + 1 Jar Pepperocini + some water

Chicken Tacos: Chicken breast + taco seasoning + 1 jar salsa

BBQ Pulled pork similar to SithLady’s.

BBQ Ribs – Ribs + BBQ sauce, let them go on low all day. When “fall off the bone” tender, pull them out, add more sauce and pop them under your broiler to give the sauce that “off the grill” taste/caramelization.

Green Beans + Potatoes = fresh green beans, chopped yellow potatoes, butter, garlic powder, onion, and bacon. mmm

But really, I agree with PPs. Pinterest is where it’s at. There’s so many awesome slow cooker recipes on there, you can’t go wrong. I make lots of party dips/appetizers in crock pots too, and found all the recipes on there 🙂

 

Post # 14
Member
62 posts
Worker bee
  • Wedding: June 2017

Favorite at the moment:

4 boneless, skinless chicken breast.A can of enchilada sauce. A can of diced tomatoes with chilis.  Chopped jalapenos to your spice level.  A bunch of spices- garlic, chili powder, fajita seasoning, salt and pepper to your taste. 

Cook about 4.5 hrs on high or until cooked through, shred the chicken and return to pot for at least another 30 min.

Can use as enchilada filling, nacho topping, just as chicken alone.

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