25 July, 2011 at 8:36 pm #46666
My niece sent me this site..and I have already found a few to make. It’s hot here and I don’t want to turn on my oven, so these are great. However when it’s cold, it’s good too..nice and warm supper to come home to.25 July, 2011 at 8:52 pm #679820
Mmmm bake brie in a crockpot! Thanks CM, saving this to my file & bumping to share lots of reicpes!25 July, 2011 at 9:16 pm #679821
Too hot to cook? Heck, it’s too hot to eat!25 July, 2011 at 10:06 pm #679822
24 consecutive days over 100 degrees–today a lovely 106! To make matters worse, there’s no end in sight. I really should pull out the crock pot because I slaved over a stove yesterday and IT WASN’T PRETTY!! Now, the food was great (bolognese sauce), but way too hot!
Stupid me also make an ice cream base this morning—a custard type where I had to stand over the stove for about 15 minutes. Will I ever learn?25 July, 2011 at 10:22 pm #679823
The Indian Chicken looks deeelish and easy to do in a crockpot. It’s not a recipe I would try, unless the recipe looks fairly easy. This one looks like I could actually succeed at making this exotic recipe!11 September, 2012 at 6:29 pm #6798245 October, 2012 at 5:28 pm #679825
Mmm, sounds great…thanks for link Deb:6 October, 2012 at 9:02 pm #679826
I LOVE LOVE LOVE my crockpot! It’s fabulous to spend a few mins in the morning and come home to a hot cooked meal:) With a 11 year old daughter and 8 year old step-daughter we stay quite busy so my crock gets used regularly!6 October, 2012 at 10:09 pm #679827
They say a crock pot is a busy mom’s best friend! I’m not even a mom and it’s just me but I have TWO crock pots! I love, love, love to cook in them and freeze stuff. So dang easy!6 October, 2012 at 10:12 pm #679828
I’m fixin’ to make some pulled pork in the crockpot tomorrow. It’s supposed to be rainy and crummy and that’s always a good excuse to make the house smell good!6 October, 2012 at 10:16 pm #679829
I”m not crock pot cooking tomorrow but will be smelling the house up (I’m the only one who likes the smell of it) I’m making collard greens – they will cook all day though. Minimum of 8 hours. I’m doing a super big batch so it might go 12. Sometimes I’ll do them in the crock pot if I know I won’t be home to watch the stove. Hmmm… now I’m thinking I might go get a chuck and some veggies and make some stew, too. It’s gonna be crummy here, too, and I won’t want to go out tomorrow morning. Gonna have to think on that one…6 October, 2012 at 10:28 pm #679830
Anyone have any tips for not having everything turn to mush in the crockpot? Because that’s been my experience.6 October, 2012 at 10:33 pm #679831
What is it that you try to make? Need to know that first. You could be adding too much liquid. You definitely do not want a lot of liquid. Also, try to cut veggies and meat the same size (or close to it) that evens out the cooking so they all “get done” about the same time. Do you have a newer or older model?6 October, 2012 at 10:37 pm #679832
I’ve had the same results with both chicken breasts and beef. We bought our newer crockpot within the last 3 years; we have another one that predates me in Mr. K’s life so it’s at least 10 years old I probably am adding too much liquid; I think I need to try spraying the inside of the crockpot with cooking spray so things won’t stick & using less liquid.6 October, 2012 at 10:42 pm #679833
With beef I cut up onions (quarter them and keep them big and chunky) and place the beef on top. Sometimes I might put some canned tomatoes on the bottom (diced) but probably no more than 1/4 of a can.
Unless you are making something that should have a gravy (like a stew) you don’t want much in there and even with a stew most of the liquid is added much later, closer to the end of cooking. The crock pot really pulls the juices out of meat and veggies and the higher the water content the more liquid it will pull (and that doesn’t mean the meat will or should get dry – if it gets dry it was cooked too long). And of course, the cardinal rule is never, ever lift the lid! Unless the recipe calls for it or it’s near the end of cooking and you are adding say a can of corn or peas that just need to be heated through. Every time you life the lid you need to add another hour of cooking.
ETA: I’ve never cooked chicken breasts in the crock pot but are they boneless/skinless or have the skin on? If they have the skin, ball up some tin foil and put it in the bottom and then put the breast on top, that way the fat drips down and stays off the food. Got that tip on the Atkins site!6 October, 2012 at 10:45 pm #679834
Thanks for the tips, JBBM; I’m willing to keep practicing6 October, 2012 at 10:48 pm #679835
There are foods that need liquid, but best following a recipe or directions you find somewhere. That’s the stuff I cook the most. I’ve done beans and chili (awesome) and I’ve done whole grains to make a porridge. Those dang things are so versatile and what I like is I don’t slave for hours… it does!6 October, 2012 at 10:55 pm #679836
Thanks again for the tip about the tin foil; I switched to skinless chicken because I was ending up with such a soupy mess. Like I said, I’ll keep practicing.7 October, 2012 at 2:45 pm #679837
Great tips JBBM! Kilroy, I’ve found myself with a crockpot brew too liquidy so as a quick fix I add a spoonful or two of instant potatoes. Obviously, that only works for a meat & potatoes brew, but I make mostly stews and soups anyway.
Pulled pork is really easy. I follow the recipe on the seasonings packet, but sometimes it’s a bit spicy for me so I add some apple sauce.25 October, 2012 at 4:33 pm #679838
Great link on Crock Pots…um, not Crockey/lol:27 November, 2012 at 3:33 pm #679839
Thanks Amy, yummy turkey breast in Crock-pot:
Found this one recently:
Plus another:27 November, 2012 at 8:04 pm #679840
Got our first few snowflakes today. Time to get the crockpot out for sure!5 December, 2012 at 3:13 pm #679841
Amy’s Crockpot Lasagna…thanks MCat!
â€¢ 1 Pound Ground beef
â€¢ 1 Teaspoon Dried oregano
â€¢ 1 Chopped onion
â€¢ 1 Teaspoon Dried basil
â€¢ 2 Teaspoons Minced garlic
â€¢ 1/2 Package Lasagna noodles
â€¢ 2 (29 oz) Cans Tomato sauce
â€¢ 1 (6 oz) Can Tomato paste
â€¢ 1 and 1/2 Teaspoons Salt
â€¢ 8 Ounces Ricotta cheese
â€¢ 1/2 Cup Grated Parmesan
â€¢ 8 Ounces Shredded mozzarella cheese
1. Step One
In a large skillet over medium heat cook the ground beef, onion, and garlic til brown.
2. Step Two
Add the tomato sauce, tomato paste, salt, oregano and basil.
3. Step Three
Stir well and cook til heated through.
4. Step Four
In a large bowl mix together the ricotta cheese, parmesan, and mozzarella.
5. Step Five
Spoon half the meat mixture onto the bottom the slow cooker.
6. Step Six
Add a double layer of uncooked lasagna noodles, breaking to fit if needed.
7. Step Seven
Top noodles with half the cheese mixture.
8. Step Eight
Repeat layering of sauce, noodles, and cheese.
9. Step Nine
Cover and cook on LOW for 4 hours10 December, 2012 at 4:30 pm #679842
This sounds good & easy for home made chickie soup:20 February, 2013 at 10:56 pm #679843
Interesting link for slow cooker recipes:21 February, 2013 at 12:56 am #679844
Anyone who is my friend and “Follows Me” on Facebook will know I cook a new recipe in the crockpot EVERY weekend. My goal is to prove to my friends and family you can cook everymeal in the Crock Pot. So far I have made breakfasts, strudels, stews, lasagna, bread, cakes, applesauce, roast, a whole chicken etc. Always happy to share my recipes. Below is the link to my two heros, the “Crockin Girls”. Every member of my family, my best friend and my co-workers have ALL purchashed their cook book. Trust me, I get NO kickback from them! Here is their site!21 February, 2013 at 3:34 pm #679845
YUMmm, thanks for great link Amy!25 February, 2013 at 6:49 pm #679846
Yum, thanks Deb:
Mmm, baked potato soup, ?coconut soup…etc…must try some of these!24 October, 2013 at 7:14 pm #791515
Crock pot chicken with apricots:
http://getcrocked.com/2013/10/07/crock-pot-catalina-apricot-chicken/7 November, 2013 at 4:21 pm #793556
From Azdeb, thanks:
CROCK POT BUFFALO RANCH PULLED CHICKEN Used it in burritos, over rice, over noodles…the options are endless.
5 Frozen ***B/S***Chicken Breasts
1/2 Tbsp Dried Parsley
1 tsp Garlic Powder
1 Tbsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Salt
1 packs dry ranch dressing
1 C Frank’s Red Hot Sauce
Place frozen chicken breasts into the slow cooker.
Mix together all remaining ingredients in a bowl.
Pour sauce over frozen chicken breasts and turn to low.
Cook for about 5 hours.
Using two forks or tongs, shred chicken.
***B/S means boneless n skinless, you don’t have to use frozen, you can use regular boneless chicken breast
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