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Crock pot / Slow cooker recipes (1 Viewer)

damn this looks good...maybe will find time to make it this w/e

Slow Cooker Roasted Garlic Baked Potato Soup
Rating: 5

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes
Serving Size: 4-6

Ingredients

  • 3 lbs red potatoes, organic
  • 4 cups chicken broth, low sodium
  • 1 1/2 cups heavy cream
  • 1 cup jack cheese, grated
  • 1 cup cheddar cheese, grated
  • 1/4 cup red onion, diced
  • 1/4 cup roasted garlic cloves
  • 1 stalk celery, chopped
  • 2 teaspoons creole seasoning
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • chives, sour cream, cheese to serve
Instructions

  • Rinse potatoes, cut into 4 cubes.
  • Place into slow cooker with broth, celery, red onion and spices.
  • Mix well. Cook on high for 3 1/2 hours.
  • Add roasted garlic, cream and cheese, blend.
  • Cook 30 more minutes with no lid.
  • Stir, serve with toppings.

link-->http://creolecontessa.com/2015/12/slow-cooker-roasted-garlic-baked-potato-soup/

 
I hate to be a negative Nancy, but: I've tried several of the most popular recipes in this thread and: I have the same problem with them that I have everything else done in slow cooker: It just feels like everything is boiled. No matter what the recipe, tastes bland and boiled. Maybe some people like that, I don't know. I don't. I actually know how to cook, maybe that's the difference.
Are you perhaps leaning towards the longer cooking times? For instance, if it says "6 to 8 hours on low," do you automatically go for the 8? Just asking if perhaps you are over-cooking the food, leading to the blandness.
I would think that maybe the person is using the shorter time on high rather then the longer on low. That would lean towards more of a boiled effect. But agree with the previous post of less liquid for these recipes in general (not all the ones in this thread, but slow cooker ones in general).
Also, I just avoid all chicken recipes in the crockpot. Just never turn out right for me

 
Tiger Fan said:
I hate to be a negative Nancy, but: I've tried several of the most popular recipes in this thread and: I have the same problem with them that I have everything else done in slow cooker: It just feels like everything is boiled. No matter what the recipe, tastes bland and boiled. Maybe some people like that, I don't know. I don't. I actually know how to cook, maybe that's the difference.
Are you perhaps leaning towards the longer cooking times? For instance, if it says "6 to 8 hours on low," do you automatically go for the 8? Just asking if perhaps you are over-cooking the food, leading to the blandness.
I would think that maybe the person is using the shorter time on high rather then the longer on low. That would lean towards more of a boiled effect. But agree with the previous post of less liquid for these recipes in general (not all the ones in this thread, but slow cooker ones in general).
Also, I just avoid all chicken recipes in the crockpot. Just never turn out right for me
Crock pot recipes always recommend cooking the meat too long IMO, especially if you're using boneless breasts. Try 1 hour on high or maybe 2 hours on low depending on your crock and test for doneness. Any recipe telling you to cook chicken for 4 or 8 hours is going to be bad.

 
Have made this a few times and they have been a hit http://www.familyfreshmeals.com/2014/07/honey-garlic-crockpot-meatballs.html(I use mini meatballs instead of full size ones)

[SIZE=x-large]Honey Garlic Crockpot Meatballs[/SIZE]

Ingredients:

1/4 cup brown sugar

1/3 cup honey

1/2 cup ketchup

2 TB soy sauce

3 cloves garlic, minced

1 (28oz) bag fully cooked, frozen meatballs

Directions

1. In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic.

2. Place frozen meatballs in a 3-4 quart crockpot and pour sauce over meatballs. Stir so all meatballs are coated evenly. Cook on LOW for 4 hours, stirring occasionally.
 
printable version here

Crock Pot Beef Tips & GravyIngredients:

1 1/2 lbs. beef chuck roast --can also use pre-cut "stew meat"

1 1/2 tbsp. lemon pepper seasoning (optional)

1 package of dry onion soup mix

1 can of cream of mushroom soup (lower sodium)

1 (14 oz.) can of beef broth (low sodium)

Directions:

In your 5 quart slow cooker, combine dry onion soup mix, cream of mushroom soup and beef broth. Whisk to combine (don't worry if there are lumps, they will come out as it cooks).

Cut beef into about 1 1/2-inch cubes. Sprinkle lemon pepper seasoning on beef.

Add meat to crock pot and give it all a good stir.

Cover and cook on low for 8 hours.

Once it's ready, you can work on the gravy. Now, you can serve this up just as it is when it is ready or you can easily thicken up the gravy part.

In a medium pot, melt two tablespoons of butter. Once it is melted, add in about 3 heaping tablespoons of flour. Whisk it together until smooth.

Then pour in 2 cups of the beef broth mixture into the butter/flour mixture. What I like to do is scoop all the beef tips out of the crock pot and put them in a bowl or on a plate. Then pour 2 cups of the beef broth mixture into a measuring cup. Whisk it again until smooth, then bring the heat up to high (while whisking briskly the whole time.) It should quickly begin to thicken. Once it gets to your desired thickness, take it off the heat and pour it back into your crock pot. Then add the beef tips back in and stir well.

Then serve over rice, mashed potatoes or egg noodles!

Cook’s note: If you don’t have cream of mushroom soup, you can substitute cream of chicken.
Made this again yesterday and (at the advice of a friend) for the gravy, I let the butter sit out and get to room temp (i.e. soft), then added the flour, and whisked it into a sort of thick paste, whisking after each added tablespoon of flour. Then put that paste mixture into a pot and added the 2 cups of braising liquid, and whisked the hell out of it for several minutes over medium/high heat. Gravy came out perfect. Just thought I'd pass along the info for anyone who had lumpy gravy like I did the first time from these directions.

 
Have made this a few times and they have been a hit http://www.familyfreshmeals.com/2014/07/honey-garlic-crockpot-meatballs.html(I use mini meatballs instead of full size ones)

[SIZE=x-large]Honey Garlic Crockpot Meatballs[/SIZE]

Ingredients:

1/4 cup brown sugar

1/3 cup honey

1/2 cup ketchup

2 TB soy sauce

3 cloves garlic, minced

1 (28oz) bag fully cooked, frozen meatballs

Directions

1. In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic.

2. Place frozen meatballs in a 3-4 quart crockpot and pour sauce over meatballs. Stir so all meatballs are coated evenly. Cook on LOW for 4 hours, stirring occasionally.
Glad you posted this. I was about to try this last weekend for the Superbowl but our family came down with a nasty GI virus that made the thought of food unbearable. I had already made the meatballs so it's a go this weekend.

 
Not sure if I got this one from this thread, but don't think I did, or maybe it was linked from another posted link in here... at any rate, made this Sunday and it was super easy to prep, and kids and I loved it, and we aren't big broccoli fans at all. We all had seconds and there were no leftovers, so might double this recipe next time. I used 1/8th tsp of crushed red pepper, just to test out the spiciness, and I think 1/4 tsp would have been fine, even for the kids.  I served over rice. 

Slow cooker beef and broccoli: http://lecremedelacrumb.com/2015/02/slow-cooker-broccoli-beef.html

(printable recipe link at the bottom of that page)

My notes; 

Prep time: 10 minutes (5 to slice the meat; I bought thin sliced sirloin steaks that were on sale; it was advertised "great for fajitas"...worked perfectly; 5 minutes to cut the broccoli florets. If you like more of the stalks, then you might spend even less time prepping the broccoli)

Cook time: I went with low for 4 hours then the extra 20-25 after adding the thickener; might let it sit a little longer next time to make the sauce a little thicker, but we were starving and it smelled amazing, so we dug on in

Cleanup: sprayed the crock beforehand, and nothing from this dish stuck, so a little hot water, soap and a gentle scrub and it was clean 

Will definitely be making this again soon; it was a hit in our house.

 
Another recently discovered favorite:

Sweet and Sour Kielbasa
2 pounds kielbasa sliced into bite-sized pieces
2 cups ketchup
1 cup brown sugar
2 tablespoons worcestershire sauce
1 onion, diced
3 tablespoons white vinegar
1/2 cup water
salt and pepper to taste
 
Soften the onions in a pan with some oil, then place in crock pot. Stir in ketchup, brown sugar,
onion, vinegar, water, and salt and pepper. Add sliced kielbasa.
Cook on low for 2 hours.
Serve over rice.
 
Had a family request for this weekend.

 
2lb of venison roasts, diced onion, garlic, sea salt and pepper, packet of dry onion soup mix, and this sauce:

Roasted Pineapple and Habanero Sauce

Added halved baby medley potatoes and zucchini slices near the end. Finished product is a fantastically sweet sauce with little heat remaining so I topped with Siracha. Delicious.

 
We've now done three different sets of the 20-meals-at-once crockpot assembly line from http://www.laurengreutman.com/category/blog/aldi-meal-plans/ - that's 30 different types of meals now, 2x each.  I'd say that 15 have been great and maybe 3 have been duds, the rest in between.

It rules when you have three kids in sports and spend every afternoon zooming around in a minivan - it's too easy to eat fast food if you don't have something ready at home.

 
Simple stuff:

Throw any type chicken: wings, breast, legs in the pot

Bottle of Franks Hot Sauce like the 23oz

a container of soften cream cheese I think it is 16oz.   Don't kid yourself and get the block cream cheese. It will not dissolve properly and you'll end up with a lot of clumps.

Put all in the pot for for 5-6  hours depending on how much chicken you put in there---just amazing flavor.

Do these in the oven and you have a meal:

potato skins

This can serve as a meal or just snacks depending on what type chicken you use. We have 10 people coming over for a movie night here next weekend and I am going to make these two as part of the appetizers portion of what I am serving that night,

The crock pot is just so awesome for nights like that. You can use it an alternative cooking method or you can use as a warming tool to keep stuff from the microwave or oven warn.

 
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We've now done three different sets of the 20-meals-at-once crockpot assembly line from http://www.laurengreutman.com/category/blog/aldi-meal-plans/ - that's 30 different types of meals now, 2x each.  I'd say that 15 have been great and maybe 3 have been duds, the rest in between.

It rules when you have three kids in sports and spend every afternoon zooming around in a minivan - it's too easy to eat fast food if you don't have something ready at home.
hows the healthy factor on these meals?

 
VA703 said:
hows the healthy factor on these meals?
We're happy with them.  We have a T1 diabetic son, and both my wife and I use Myfitnesspal to count calories, so we're more aware than average of the healthiness of recipes.  One of the things we like about these recipes is that for the most part, they start with raw ingredients.  Add tomatoes, garlic, and basil - not Good Seasonings dressing packets and a can of cream of mushroom soup.

 
Tick said:
We're happy with them.  We have a T1 diabetic son, and both my wife and I use Myfitnesspal to count calories, so we're more aware than average of the healthiness of recipes.  One of the things we like about these recipes is that for the most part, they start with raw ingredients.  Add tomatoes, garlic, and basil - not Good Seasonings dressing packets and a can of cream of mushroom soup.
will check it out. we have a aldi down the street

 
Looking for 6-6.5 quart crockpot.  Mine is being put out to pasture and looking for a good replacement.  TIA

 
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this is in the crockpot as we speak, ready about 630p

Crockpot Apple Pork Tenderloin


 


Print

 
Recipe type: Paleo Main Dish
Author: Clean-Eatz
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins

Ingredients
  • 4 Organic Gala Apples
  • 1½lb - 2lb Pork Tenderloin
  • Nutmeg
  • 2 Tbsp Raw Honey (optional)



Instructions
  1. Core and slice your apples
  2. Add a layer of apples in the bottom of the crockpot and sprinkle with nutmeg
  3. Place slits in your pork tenderloin, and cut tenderloin in half if you need to so it can lay nice and neat in the crockpot.
  4. Take one apple slice and place in each slit in the tenderloin
  5. Place tenderloin with apple slices in place into the crockpot ontop of your layer of apples and sprinkle top with Nutmeg
  6. Place remaining apple slices on top of the pork tenderloin and sprinkle once more with Nutmeg.
  7. Place crockpot on low, go to work and come home to dinner all ready.

 
I threw a leftover prime rib bones and a giant ham bone with some ham still attached into the crock pot with onions, celery, carrots, bay leaf, cider vinegar, thyme, sage little this, little that, covered with water and set the slow cooker to low.  Been in there for nearly 24 hours.  Will use this bone broth in soups for the new year.  Don't throw your bones away, boys and girls....toss them in a crock pot and make bone broth.  

 
I've done some of those Wegman's bags before. Trust the recipe.

Wegman's is possibly the best grocery store out there.
Yes it is. There's a ton of Wegmans around here, and the one out in the burbs opened their own bar/restaurant called the Pub. Still need to try it out

 
Looking forward to a review. This looks really simple and good, but I always roast or grill a loin and can't seem to get my head around putting one in the crock pot. 
Finished. Was very good, though I don't have pork loin often and don't have much to compare it to. The meat was tender and moist, excited to be eating this again tomorrow.

The apples weren't quite as good as I expected. Might want to add more honey (definitely don't skip on the honey IMO).

Overall easy to make and very good, would recommend.

 
Finished. Was very good, though I don't have pork loin often and don't have much to compare it to. The meat was tender and moist, excited to be eating this again tomorrow.

The apples weren't quite as good as I expected. Might want to add more honey (definitely don't skip on the honey IMO).

Overall easy to make and very good, would recommend.




 
Never been a fan of the apples in a roast.  Did it flavor the meat or sauce to a real extent?  

What was the meat texture? Fall apart or sliced and held together? 

 
Never been a fan of the apples in a roast.  Did it flavor the meat or sauce to a real extent?  

What was the meat texture? Fall apart or sliced and held together? 
I do think it added to the overall flavor of the dish. The apples themselves weren't great, though.

Meat was falling apart pretty good.

 
Finally got a replacement lid for our old 3Qt crockpot that my wife dropped and shattered into a million pieces. We wound up buying a 5Qt model because we needed a bigger one for certain recipes but the 3Qt is perfect for the pulled pork and a few others. Plus, it's really convenient since you can take the insert out and put it in the fridge and heat it up in the same pot for leftovers. All the newer ones seem to make you transfer the food into another pot if you want to reheat, adding to cleanup.

 
Yea its pretty damn good.  But really its hard to mess up with a crock pot. just toss stuff in and wait.  ive never had a bad meal.
+1 for the Italian beef.

As to the "hard to mess up", just don't put lean cuts of meat (like chicken breast) in there.  If you see a recipe calling for it, swap the breast meat out for thighs or legs.

 

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