Crock pot / Slow cooker recipes (1 Viewer)

[PlayaHata]

So, the Italian Beef recipe is great, but it just occurred to me that it has salt, pepper, oregano, onion powder, garlic powder, parsley, bay leaf, and red pepper flake already in it. I'm trying to figure out what would be in the Italian dressing mix that isn't already one of those spices.

I found a "clone" recipe for Good Seasons, and it's pretty close. Proportionally:

- More salt and oregano

- Less pepper

- Garlic salt instead of garlic powder

- Sugar

- Small bits of thyme and celery salt

The packaged stuff probably has some other stabilizers, preservatives, etc. that don't really add anything to the dish.

I'm not sure how many total teaspoons go into 2 0.7-oz packets, but I'm thinking you could probably tweak the spices a little bit and get rid of the dressing mix altogether.

Good point and makes sense. Probably better off avoiding the packets. Maybe I'll try to figure something out next time.

Here are the ratios for the clone recipe I found:

2 parts salt
1/3 part pepper
2 parts oregano
1/3 part basil
1 part onion powder
1 part parsley
1 part. garlic salt (powder above)

1 part sugar
1/12 part thyme
1/12 part celery salt

(so if a "part" is a tablespoon, 1/12 part is 1/4 teaspoon. If a "part" is a teaspoon, 1/12 part is just over a "pinch" (1/16 tsp))

I'm thinking you don't necessarily need the sugar, and probably not the double portion of salt, either, for the beef recipe.

I'm thinking if you just add like a teaspoon of all the herbs and spices that aren't in the other part of the recipe it'd come out pretty close (thyme, celery salt, basil).

I think the original had basil already. I'd go less on the thyme and celery salt, maybe 1/4 tsp each.

The local grocery didn't have any italian seasoning packets (or at least I couldn't find them), so I'll be testing this out tomorrow

Me too. Just got back from making my grocery run. Looking forward to it!

 

[shadyridr]

Anybody ever do oatmeal in the crock?

try this and report back. It looks amazinghttp://blog.myfitnesspal.com/slow-cooker-apple-pie-steel-cut-oatmeal/

 

[tom22406]

Gonna try this one next weekend,friend of mine passed it along and said it was fantastic and super easy.

Mississippi Mud Crock Pot Roast

Ingredients

1 beef chuck roast

l pkg dry ranch dressing mix

1 pkg mccormick au jus gravy mix

1 stick butter

4-5 pepperoncini peppers( or banana peppers,I will be more generous with these)

Directions

1. Place chuck roast in crock Pot

2. Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.

3. Place butter on top of dry mixes. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

To make the gravy

1. When it is done, remove the meat from the crockpot and place in on a plate and cover.
2. Pour the remaining liquid in a saucepan on the stove, bring it to a boil, and add a mixture of cornstarch and water (or flour and water) to thicken it.

Should look like this to start

http://www.cockeyebbq.com/files/images/image(1).preview.jpeg

Anybody else tried this?Okay to add some veggies(carrots and potatoes)I assume?

I guess either this was already discussed or I'm alone in trying this for the 1st time this weekend.Will post my results tomorrow.

This turned out really good.Added carrots and potatoes but the meat itself basically fell apart.

 

[shadyridr]

An entire stick of butter? Holy christ

 

[Mister CIA]

I'm set for the next week. Just brewed huge pots of red beans and pork sausage (rice will be fixed in "just in time" fashion), and ratatouille. I've not formally counted but I'm pretty sure the ratatouille is comprised of at least 20 distinct ingredients.

 

[steelerfan1]

An entire stick of butter? Holy christ

no, i think it was kerry gold

 

[tom22406]

An entire stick of butter? Holy christ

I think you could cut back to a half stick and it would still be fine but yes the original recipe called for an entire stick.

 

[James Daulton]

Anybody ever do oatmeal in the crock?

try this and report back. It looks amazinghttp://blog.myfitnesspal.com/slow-cooker-apple-pie-steel-cut-oatmeal/

I've made that before, it's excellent. I used almond milk to rehydrate if necessary (for leftovers). Pretty healthy, low cal, and delish.

 

[Tiger Fan]

So, the Italian Beef recipe is great, but it just occurred to me that it has salt, pepper, oregano, onion powder, garlic powder, parsley, bay leaf, and red pepper flake already in it. I'm trying to figure out what would be in the Italian dressing mix that isn't already one of those spices.

I found a "clone" recipe for Good Seasons, and it's pretty close. Proportionally:

- More salt and oregano

- Less pepper

- Garlic salt instead of garlic powder

- Sugar

- Small bits of thyme and celery salt

The packaged stuff probably has some other stabilizers, preservatives, etc. that don't really add anything to the dish.

I'm not sure how many total teaspoons go into 2 0.7-oz packets, but I'm thinking you could probably tweak the spices a little bit and get rid of the dressing mix altogether.

Good point and makes sense. Probably better off avoiding the packets. Maybe I'll try to figure something out next time.

Here are the ratios for the clone recipe I found:

2 parts salt
1/3 part pepper
2 parts oregano
1/3 part basil
1 part onion powder
1 part parsley
1 part. garlic salt (powder above)

1 part sugar
1/12 part thyme
1/12 part celery salt

(so if a "part" is a tablespoon, 1/12 part is 1/4 teaspoon. If a "part" is a teaspoon, 1/12 part is just over a "pinch" (1/16 tsp))

I'm thinking you don't necessarily need the sugar, and probably not the double portion of salt, either, for the beef recipe.

I'm thinking if you just add like a teaspoon of all the herbs and spices that aren't in the other part of the recipe it'd come out pretty close (thyme, celery salt, basil).

I think the original had basil already. I'd go less on the thyme and celery salt, maybe 1/4 tsp each.

The local grocery didn't have any italian seasoning packets (or at least I couldn't find them), so I'll be testing this out tomorrow

So I cooked it overnight and just shredded it up. Tastes freaking awesome. Instead of the packets I used:

1 t celery salt

1 t majoriem (used as a substitute for Thyme b/c I didn't have any)

1 t basil

I don't have anything to compare it to when using the packets, but I can't imagine it being too different.

Solid recipe Frosty

Anyone turned these into sandwiches? Thinking some provolone and pistolettes?

 

[Mr. Ected]

So, the Italian Beef recipe is great, but it just occurred to me that it has salt, pepper, oregano, onion powder, garlic powder, parsley, bay leaf, and red pepper flake already in it. I'm trying to figure out what would be in the Italian dressing mix that isn't already one of those spices.

I found a "clone" recipe for Good Seasons, and it's pretty close. Proportionally:

- More salt and oregano

- Less pepper

- Garlic salt instead of garlic powder

- Sugar

- Small bits of thyme and celery salt

The packaged stuff probably has some other stabilizers, preservatives, etc. that don't really add anything to the dish.

I'm not sure how many total teaspoons go into 2 0.7-oz packets, but I'm thinking you could probably tweak the spices a little bit and get rid of the dressing mix altogether.

Good point and makes sense. Probably better off avoiding the packets. Maybe I'll try to figure something out next time.

Here are the ratios for the clone recipe I found:2 parts salt

1/3 part pepper

2 parts oregano

1/3 part basil

1 part onion powder

1 part parsley

1 part. garlic salt (powder above)

1 part sugar

1/12 part thyme

1/12 part celery salt

(so if a "part" is a tablespoon, 1/12 part is 1/4 teaspoon. If a "part" is a teaspoon, 1/12 part is just over a "pinch" (1/16 tsp))

I'm thinking you don't necessarily need the sugar, and probably not the double portion of salt, either, for the beef recipe.

I'm thinking if you just add like a teaspoon of all the herbs and spices that aren't in the other part of the recipe it'd come out pretty close (thyme, celery salt, basil).

I think the original had basil already. I'd go less on the thyme and celery salt, maybe 1/4 tsp each.

The local grocery didn't have any italian seasoning packets (or at least I couldn't find them), so I'll be testing this out tomorrow

So I cooked it overnight and just shredded it up. Tastes freaking awesome. Instead of the packets I used:

1 t celery salt

1 t majoriem (used as a substitute for Thyme b/c I didn't have any)

1 t basil

I don't have anything to compare it to when using the packets, but I can't imagine it being too different.

Solid recipe Frosty

Anyone turned these into sandwiches? Thinking some provolone and pistolettes?

I caramelized some onions, and sautéed mushrooms with provolone. One of my boys did cheddar on his. Easy and delicious.

 

[heckmanm]

Provolone and hot giardinera on a baguette. And pull some of the broth for dunking.

 

[Angry Beavers]

mmmmm.... bacon.. curious as to how this turns out.

 

[shadyridr]

Anybody ever do oatmeal in the crock?

try this and report back. It looks amazinghttp://blog.myfitnesspal.com/slow-cooker-apple-pie-steel-cut-oatmeal/

I've made that before, it's excellent. I used almond milk to rehydrate if necessary (for leftovers). Pretty healthy, low cal, and delish.

any way to make it without almond milk? My son is allergic to almonds. No clue if he is allergic to almond milk but dont want to risk it.

 

[John Bender]

Gonna try this one next weekend,friend of mine passed it along and said it was fantastic and super easy.

Mississippi Mud Crock Pot Roast

Ingredients

1 beef chuck roast

l pkg dry ranch dressing mix

1 pkg mccormick au jus gravy mix

1 stick butter

4-5 pepperoncini peppers( or banana peppers,I will be more generous with these)

Directions

1. Place chuck roast in crock Pot

2. Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.

3. Place butter on top of dry mixes. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

To make the gravy

1. When it is done, remove the meat from the crockpot and place in on a plate and cover.
2. Pour the remaining liquid in a saucepan on the stove, bring it to a boil, and add a mixture of cornstarch and water (or flour and water) to thicken it.

Should look like this to start

http://www.cockeyebbq.com/files/images/image(1).preview.jpeg

Anybody else tried this?Okay to add some veggies(carrots and potatoes)I assume?

I guess either this was already discussed or I'm alone in trying this for the 1st time this weekend.Will post my results tomorrow.

This turned out really good.Added carrots and potatoes but the meat itself basically fell apart.

Trying this tomorrow.

Will probably cut the butter in half and not make the gravy (I need it to be low carb)

Was there enough natural liquid in the pot to just use that to top the beef?

 

[tom22406]

Gonna try this one next weekend,friend of mine passed it along and said it was fantastic and super easy.

Mississippi Mud Crock Pot Roast

Ingredients

1 beef chuck roast

l pkg dry ranch dressing mix

1 pkg mccormick au jus gravy mix

1 stick butter

4-5 pepperoncini peppers( or banana peppers,I will be more generous with these)

Directions

1. Place chuck roast in crock Pot

2. Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.

3. Place butter on top of dry mixes. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

To make the gravy

1. When it is done, remove the meat from the crockpot and place in on a plate and cover.
2. Pour the remaining liquid in a saucepan on the stove, bring it to a boil, and add a mixture of cornstarch and water (or flour and water) to thicken it.

Should look like this to start

http://www.cockeyebbq.com/files/images/image(1).preview.jpeg

Anybody else tried this?Okay to add some veggies(carrots and potatoes)I assume?

I guess either this was already discussed or I'm alone in trying this for the 1st time this weekend.Will post my results tomorrow.

This turned out really good.Added carrots and potatoes but the meat itself basically fell apart.

Trying this tomorrow.

Will probably cut the butter in half and not make the gravy (I need it to be low carb)

Was there enough natural liquid in the pot to just use that to top the beef?

Yes.

ETA:I didn't take a pic when done but it basically looked just like this(with a full stick)but picture carrots and potatoes.

http://img.sndimg.com/food/image/upload/w_266/v1/img/recipes/49/11/26/picxSez6a.jpg

The peppers gave it a nice little kick so if you don't like spicy stuff you may just only want to add a few(I went with around 10)

 

[PinkydaPimp]

Made the Italian beef and it was very good. But the beef wasn't that tender. Im thinking it was just the cut we got. Might try another cut next time. But otherwise, still have like half a crock pot of it. Bring the blizzard on!

 

[heckmanm]

Made the Italian beef and it was very good. But the beef wasn't that tender. Im thinking it was just the cut we got. Might try another cut next time. But otherwise, still have like half a crock pot of it. Bring the blizzard on!

I did a bottom round roast and it shredded nicely.

 

[PinkydaPimp]

Made the Italian beef and it was very good. But the beef wasn't that tender. Im thinking it was just the cut we got. Might try another cut next time. But otherwise, still have like half a crock pot of it. Bring the blizzard on!

I did a bottom round roast and it shredded nicely.

Thanks. gonna try this next time.

 

[Mr. Ected]

Made the Italian beef and it was very good. But the beef wasn't that tender. Im thinking it was just the cut we got. Might try another cut next time. But otherwise, still have like half a crock pot of it. Bring the blizzard on!

I did a bottom round roast and it shredded nicely.

Thanks. gonna try this next time.

I made mine with ~5lb sirloin roast, it shredded almost too much, into really tiny pieces. Was that over cooking (10h + 1), over shredding, or the meat? Would a 'tougher' piece of meat hold up more and retain larger pieces?

 

[Tiger Fan]

I think with a 5lb roast you need to basically double the mixture. Even at 3lbs I think it could've been some more broth

 

[Mr. Ected]

I think with a 5lb roast you need to basically double the mixture. Even at 3lbs I think it could've been some more broth

It was probably less than 5, and the pot was plenty juicy when it was done, just fell apart into almost matchsticks.

 

[James Daulton]

Anybody ever do oatmeal in the crock?

try this and report back. It looks amazinghttp://blog.myfitnesspal.com/slow-cooker-apple-pie-steel-cut-oatmeal/

I've made that before, it's excellent. I used almond milk to rehydrate if necessary (for leftovers). Pretty healthy, low cal, and delish.

any way to make it without almond milk? My son is allergic to almonds. No clue if he is allergic to almond milk but dont want to risk it.

Sure, you could use water, regular milk, anything else really.

 

[heckmanm]

I think with a 5lb roast you need to basically double the mixture. Even at 3lbs I think it could've been some more broth

It was probably less than 5, and the pot was plenty juicy when it was done, just fell apart into almost matchsticks.

I had a 4# roast and put in a full quart of broth rather than 3 cups, to have more liquid for dipping. Still plenty of seasoning with the base recipe.

 

[PlayaHata]

Just finished eating the shredded Italian beef and it was a big hit with the wife and kids. I used a 3 lb bottom roast and mine shredded incredibly easily. I cooked on low for 10 hours, shredded, then cooked for another 45 minutes. I'm by no means a great cook, so I'm always on the lookout for easy recipes that taste great and this fit the bill perfectly. I'll definitely be making it again.

 

[SouthJersey]

Wife made this in the crock pot tonight, came out great.

Chicken Tortilla Soup

 

[VA703]

anyone make wings in a slow cooker? any good?

 

[bro1ncos]

anyone make wings in a slow cooker? any good?

I do store bought wings and put them in with Sweet Baby Rays Wing Sauce (there are varieties), Throw it all in the pot 5-6 hours on high.

Prepare for for people to start yelling that you can't make wings in the crock pot. Much less without frying. I personally like mine a lot better.

 

[Mr. Ected]

Gonna try this tomorrow:

Creamy Bacon Crockpot Chicken

8 bacon slices

8 boneless, skinless chicken breasts

2 (10 oz) cans roasted garlic cream of mushroom soup

1 cup sour cream

1/2 cup flour (all purpose or gluten free blend)

Salt and pepper to taste

Directions

Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or dont cook the bacon and proceed with the recipe.

Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.

In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.

Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.

Pour sauce over chicken.

Probably make it with some oven baked french fried potatoes and vegetables.

Made this yesterday, easy, big hit. I did boneless, skinless thighs, after trimming the fat. Because of time issues in the morning, I didnt pre-cook the bacon, does this make a difference? My bacon sort of melted into the sauce NTTAWWT. Served it over mashed potatoes, which worked real well.

I wonder what one could do with the leftover sauce, turning it into some sort of creamy soup?

 

[Spike]

Gonna try this one next weekend,friend of mine passed it along and said it was fantastic and super easy.

Mississippi Mud Crock Pot Roast

Ingredients

1 beef chuck roast

l pkg dry ranch dressing mix

1 pkg mccormick au jus gravy mix

1 stick butter

4-5 pepperoncini peppers( or banana peppers,I will be more generous with these)

Directions

1. Place chuck roast in crock Pot

2. Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.

3. Place butter on top of dry mixes. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

To make the gravy

1. When it is done, remove the meat from the crockpot and place in on a plate and cover.
2. Pour the remaining liquid in a saucepan on the stove, bring it to a boil, and add a mixture of cornstarch and water (or flour and water) to thicken it.

Should look like this to start

http://www.cockeyebbq.com/files/images/image(1).preview.jpeg

Anybody else tried this?Okay to add some veggies(carrots and potatoes)I assume?

I guess either this was already discussed or I'm alone in trying this for the 1st time this weekend.Will post my results tomorrow.

This turned out really good.Added carrots and potatoes but the meat itself basically fell apart.

Trying this tomorrow.

Will probably cut the butter in half and not make the gravy (I need it to be low carb)

Was there enough natural liquid in the pot to just use that to top the beef?

Yes.

ETA:I didn't take a pic when done but it basically looked just like this(with a full stick)but picture carrots and potatoes.

http://img.sndimg.com/food/image/upload/w_266/v1/img/recipes/49/11/26/picxSez6a.jpg

The peppers gave it a nice little kick so if you don't like spicy stuff you may just only want to add a few(I went with around 10)

Was expecting the pic, since it was from Tom, to be of a gorgeous woman (wearing yoga pants, of course) holding a bowl of the cooked product.

Was disappointed.

 

[jamny]

Gonna try this tomorrow:

Creamy Bacon Crockpot Chicken

8 bacon slices

8 boneless, skinless chicken breasts

2 (10 oz) cans roasted garlic cream of mushroom soup

1 cup sour cream

1/2 cup flour (all purpose or gluten free blend)

Salt and pepper to taste

Directions

Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or dont cook the bacon and proceed with the recipe.

Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.

In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.

Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.

Pour sauce over chicken.

Probably make it with some oven baked french fried potatoes and vegetables.

Made this yesterday, easy, big hit. I did boneless, skinless thighs, after trimming the fat. Because of time issues in the morning, I didnt pre-cook the bacon, does this make a difference? My bacon sort of melted into the sauce NTTAWWT. Served it over mashed potatoes, which worked real well.

I wonder what one could do with the leftover sauce, turning it into some sort of creamy soup?

We liked it too.

Used the boneless, skinless thighs as well. I also didn't pre-cook the bacon so I don't know if it helps. Wrapping it around the chicken was useless as it just fell off and the chicken was falling apart too. Maybe next time I'll just cut up bacon and add it to the sauce. We used the sauce on the chicken but dipped the oven baked cubed potatoes into it. Really tasty sauce. The next day I shredded the leftover chicken and put it all over egg noodles.

Will definitely make it again.

 

[Tony Jabroni]

Simple pork steaks:

2-3 pork steaks

1 small onion chopped

4 cloves garlic chopped

Seasoned with:

Lawry's

Black pepper

Rendezvous rub

Garlic powder

Onion powder

Famous Dave's rib rub

8 hours on low

Drain and sauce last hour

Cooking now.

 

[jamny]

Lazy Man's Pulled Pork for the game!

 

[baymen]

Doing Frosty's Italian Beef and I must say, this is excellent. Can't wait to put it on sandwiches with some sharp provolone.

 

[Frostillicus]

Doing Frosty's Italian Beef and I must say, this is excellent. Can't wait to put it on sandwiches with some sharp provolone.

 

[3C's]

http://damndelicious.net/2014/10/01/slow-cooker-sticky-chicken-wings/

 

[heckmanm]

Doing Frosty's Italian Beef and I must say, this is excellent. Can't wait to put it on sandwiches with some sharp provolone.

Had this today with leftovers from last weekend. Also recommend some hot giardiniera.

 

[heckmanm]

http://damndelicious.net/2014/10/01/slow-cooker-sticky-chicken-wings/

They're not only delicious, they defy the laws of physics!

Prep Time

10 minutes

Cook Time4 hours

Total Time3 hours, 10 minutes

 

[jamny]

Doing Frosty's Italian Beef and I must say, this is excellent. Can't wait to put it on sandwiches with some sharp provolone.

Had this today with leftovers from last weekend. Also recommend some hot giardiniera.

Maybe even put them in while cooking.

 

[heckmanm]

Doing Frosty's Italian Beef and I must say, this is excellent. Can't wait to put it on sandwiches with some sharp provolone.

Had this today with leftovers from last weekend. Also recommend some hot giardiniera.

Maybe even put them in while cooking.

Not an option for me, since I have multiple non-spicy-food eaters in the house.

 

[Courtjester]

I tell you on days like today, your pot is your best friend.

I have several things that need to be done in the oven all at different temps, so I will line up my crock pots and as one item comes out of the oven, I can put it in my pot and keep it warm. We do this at Thanksgiving and I will have like 5 crock pots lined up keeping stuff warm.

 

[jamny]

I tell you on days like today, your pot is your best friend.

I agree

 

[3C's]

http://damndelicious.net/2014/10/01/slow-cooker-sticky-chicken-wings/

They're not only delicious, they defy the laws of physics!

Prep Time

10 minutes

Cook Time4 hours

Total Time3 hours, 10 minutes

Exactly!

 

[JoeSteeler]

21 delicious 5 ingredient slow cooker recipes

http://www.buzzfeed.com/christinebyrne/5-ingredient-slow-cooker?&utm_medium=email&utm_campaign=Food+28&utm_content=Food+28+CID_052f105a4fc8354e0c89c24c58dbe6ae&utm_source=Campaign%20Monitor&utm_term=Cooking%20shouldnt%20be%20that%20hard#.pmgqA2db1

Some of these look good and they have a version of the Italian Beef.

 

[Instinctive]

Can we get Frosty's Italian Beef in the OP?

 

[RBM]

This looks awesome. Going to the top of my list...

http://deliciouslyorganic.net/white-beans-sausage-recipe/

 

[Raider Nation]

Can we get Frosty's Italian Beef in the OP?

Done.

 

[Instinctive]

Can we get Frosty's Italian Beef in the OP?

Done.

 

[Frostillicus]

Rules.

 

[Limp Ditka]

http://www.themagicalslowcooker.com/2014/08/31/slow-cooker-bean-and-bacon-soup/

Made this white bean and bacon soup the other day. Complete with a smoked ham hock in there for extra piggy goodness.

This will be in heavy rotation

 

[Frostillicus]

I am honored.