I need to use my crockpot more often. Any tried and true recipes?
I need to use my crockpot more often. Any tried and true recipes?
nectarine / 2521 posts
@imadreamer: Creamy Ranch Chicken over rice:
- 4 frozen chicken breasts in crockpot
- Sprinkle 1 packet of dry Ranch dressing mix over
- Add 1 can cream of chicken
- Add one 8 oz. block of cubed cream cheese
Cook on low 6 hours, shred chicken and serve over rice
I also make this Thai chicken curry:
http://showmetheyummy.com/crockpot-thai-chicken-curry/
For chicken tacos:
- 4 chicken breasts
- Sprinkle with taco seasoning and add 1/2 cup salsa
- Pour over chicken broth (enough to almost cover breasts)
Cook on low 4-5 hours and then shred
clementine / 995 posts
This recipe is really good.
http://www.skinnytaste.com/crock-pot-maple-dijon-chicken-drumsticks/
coconut / 8079 posts
My favorite easy crockpot recipe: jar of salsa, can of black beans, chicken breasts. Once it's cooked, shred the chicken and serve with tortilla chips and other nacho toppings.
I also do chicken or beef with onions and baby carrots. Add whatever seasonings you like. I like garlic and herbes de Provence with the chicken and DH likes a splash of A1 with the beef.
pear / 1930 posts
Chicken and stuffing:
http://www.food.com/recipe/crock-pot-chicken-and-stuffing-40009
honeydew / 7504 posts
Cool ranch tacos - 3 chicken breasts, chicken stock, a packet of taco seasoning, and a packet of ranch dressing. Cook on low for 8 hours, shred, stuff in face. I throw the chicken in frozen in the morning.
pomelo / 5326 posts
@littlebug: I saw that recipe online and thought it looked good! I'm going to try it. Do you use a packet of ranch dressing or the dry ranch powder packets? It looks like the online recipe uses a package of salad dressing.
apricot / 358 posts
@imadreamer: i don't use my crockpot nearly as much as i'd like to, either!
just a quick question for crockpot pros- i thought i read somewhere that you shouldn't put frozen meat in a crockpot, is that true?? seems like that defeats the purpose of quick and easy though!
wonderful pear / 26210 posts
I like to use my crockpot for soups/stews and large cuts of meat, like pork shoulder, short ribs and rump roast, anything that you really need to cook long and slow so the tendons in the meat dissolve. Then I remove the meat from the liquid, pat it down and shred.
I don't like wet meat, so that's kind of limiting in terms of using my crockpot.
honeydew / 7504 posts
@ustechie: I put in frozen chicken breasts all the time, but I don't think I would do like a frozen pork shoulder or beef roast. I would just be worried that a huge hunk of meat like that wouldn't cook through.
wonderful cherry / 21504 posts
@NCSUchick27: maple Dijon chicken is one of my favorites! It's great with the drumsticks but I have done it with boneless thighs or even boneless chicken breasts and it's still delicious. Just adjust the cooking time (breasts cook faster and will dry out).
@ustechie: I have heard using the slow cooker straight from frozen leaves the meat at a dangerous temperature for too long (like not cold enough or hot enough for food safety). However, I've done it a bunch of times and never had a problem. It's probably like eating raw cookie dough- 6tou know you shouldn't but it's usually fine.
pomelo / 5573 posts
@ustechie: @littlebug: I've done frozen roasts and never had a problem.
Skinnytaste Fast and Slow is full of great crockpot recipes!
cantaloupe / 6131 posts
I like to use boneless skinless chicken thighs for crockpot chicken - breast gets weird unless you can pull it early like 3 hours later.
I use frozen meat all the time but if you are worried about the safety you can nuke it to let the food come to a high temp to kill off any thing you might be worried about.
DH's favorite meal is Italian beef sandwiches. 1 chuck roast, a packet of Italian dressing mix, half a jar of pepperoncinis with the juice, a sliced onion, a spoon of beef Better than Bouillon (or a stock cube), and go all day or overnight on low. Last 30 minutes, shred meat, then add in green pepper slices and leave on high. Serve juicy on a crusty toasted roll.
Our all purpose pork is a pork butt or shoulder covered in onion powder and Montreal seasoning. Throw in the pot, generously coat outside with Worcestershire sauce and add 2 bay leaves. Let it go all day or overnight on low. Shred and set under broiler for a second for perfect carnitas. Or add BBQ sauce for pulled pork.
Chicken taco meat is a 1lb of boneless skinless chicken thigh, 1 packet of chicken taco seasoning (I actually use a bit less), and 1 cup of salsa. Shred and eat as is, or add frozen corn and a can of beans towards the end. We also throw in cilantro at the end.
We like to either pull some of the excess juices/water from the crockpot and use to make Spanish rice or we leave half the meat and all the juices in the pot and add a box of chicken stock, chopped veg (onion, garlic, carrots, celery, zucchini is our standard), a small can of enchilada sauce, and either a can of hominy (for posole) or chopped corn tortillas (tortilla soup) for the next day. This also works for the leftover meat and juices from the pork recipe above although you probably want to strain off the fat.
cantaloupe / 6131 posts
@pachamama: this chili is outstanding. My only tweak is to add a tablespoon or 2 of cornmeal to thicken the pot (I don't like watery chili). It's awesome as nachos.
http://www.tasteofhome.com/recipes/sweet-potato---black-bean-chili
Smitten kitchen has a black bean soup that is amazing in the crockpot.
Also homemade refried beans!
http://goodcheapeats.com/2014/03/healthier-refried-beans/
I like mine zippy so I add salsa or chopped pickled jalapenos with the juice and get it mushed with a stick blender.
pear / 1788 posts
Some of our favorites:
White chicken chili http://iowagirleats.com/2016/01/11/crock-pot-white-chicken-chili-recipe/
Beef short ribs
http://www.foodblogs.com/the-corner-kitchen/2013/02/19/slow-cooker-beef-short-ribs
Corn and potato chowder http://damndelicious.net/2014/09/12/slow-cooker-potato-corn-chowder/
apricot / 444 posts
I totally agree about the Skinnytaste maple Dijon chicken. I also use boneless skinless thighs and it's delicious!
Tonight I made a family fave: cheesy enchilada chicken.
Boneless skinless chicken thighs
Frozen corn
Can of black beans, rinsed and drained
Can of fire roasted diced tomatoes
Mild enchilada sauce (one small can or the jar from Trader Joe's)
About a half packet of Trader Joe's taco seasoning
Cook on low 8 hours, shred chicken, stir in a few handfuls of Mexican blend cheese. Serve over rice or chips.
kiwi / 582 posts
@pachamama: This is our favorite slow cooker recipe!
(and I love that it's one that can stay in there a really long time, while we are at work)
http://www.kitchentreaty.com/slow-cooker-pumpkin-chickpea-red-lentil-curry/
GOLD / wonderful olive / 19030 posts
@ustechie: heck no, put that meat in frozen Just adjust cooking time if recipe calls for fresh. I only use frozen because we are gone for 9-10 hours and it can dry out if not frozen.
clementine / 955 posts
Following because I really need to use my crockpot more too.
We've made this quite a few times, soooooo good.
http://clairesblog128.blogspot.com/2012/07/melt-in-your-mouth-crock-pot-ribs.html?m=1
pomelo / 5573 posts
@NCSUchick27: I made this tonight and it was so good! Thanks for the recommendation!
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