xulf
Footballguy
Just buy two more crock pots!
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Crock pot / Slow cooker recipes (4 Viewers)
- Thread starter Raider Nation
- Start date
John Bender
Footballguy
I wouldn't go longer than 8 hours on low on the pot or 4 hours on high.After that, they start to break down a bit. So if you're going 10 hours on the brisket. Don't throw them in until 2 hours into the cooking process.
Courtjester
The Town Drunk
Snowy day outside, so figured it was a good time to try a potato soup. I have never done one in the old crock pot, but I don't think there is much you can screw up with soup.
I have 8 potatoes--diced.
1 onion.
4-5 cups of water
2-3 tablespoons butter
3 chicken bouillon cubes
6 pieces cooked, crumbled bacon.
Salt/Pepper
I am going to add a couple cups of milk when we are 1/2 hour from serving to thicken it up.
I have two links of pre-cooked Polish Sausage I am debating about chopping up and throwing in there maybe an hour or so before it is ready to go.
We will see how it turns out.
I have 8 potatoes--diced.
1 onion.
4-5 cups of water
2-3 tablespoons butter
3 chicken bouillon cubes
6 pieces cooked, crumbled bacon.
Salt/Pepper
I am going to add a couple cups of milk when we are 1/2 hour from serving to thicken it up.
I have two links of pre-cooked Polish Sausage I am debating about chopping up and throwing in there maybe an hour or so before it is ready to go.
We will see how it turns out.
urbanhack
Fight The Power!
Taking a shot at slow-cooked Al Pastor. Marinated 2.5 lbs of pork last night and just put it in the slow cooker layered with slices of fresh pineapple.
5 dried guajillo chiles
5 ancho chiles
1 c. distilled white vinegar
10 cloves garlic, roughly chopped
1/2 T. cumin
1/2 cup OJ
1/2 T. dried Mexican oregano
salt and pepper
1 medium white onion
achiote paste
5 dried guajillo chiles
5 ancho chiles
1 c. distilled white vinegar
10 cloves garlic, roughly chopped
1/2 T. cumin
1/2 cup OJ
1/2 T. dried Mexican oregano
salt and pepper
1 medium white onion
achiote paste
Limp Ditka
Footballguy
Tony Jabroni
Footballguy
JoeSteeler
Footballguy
How did it turn out? Looking for a good, easy potato soup.
Limp Ditka
Footballguy
urbanhack
Fight The Power!
These turned out pretty awesome. Will make again! Serve on corn tortilla with onion, cilantro and fresh lime juice.
skillz
Footballguy
I just found this thread. Thank God. Don't know how I missed it. I just made a potato soup yesterday. Pretty simple recipe and it turned out well. 6 potatoes--diced. I used redskin potatoes and peeled them,2 cups diced onion.5 cups of water1 tablespoon butter4 chicken bouillon cubes1/2 cup carrots1/2 cup celeryKosher salt/pepperPut all of the above in for 6 hours. I then added the following about a half hour before serving:12 oz can evaporated milk8 oz. package of shredded cheese (I used cheddar jack cheese) until melted3 pieces cooked, crumbled bacon.I am a huge potato soup fan and I'll be making this again.
Instinctive
Footballguy
Chicken
Teriyaki Sauce
Broccoli
Pineapples
Rice
I put chicken in, covered with teriyaki sauce, and then poured the pineapples (with juice) over that.
6 hours on low.
Pull chicken out, shred it, put it back in. Stir in with pineapple chunks.
Add in broccoli.
Continue on low for an hour.
Serve over rice.
I had a few people over for dinner, all were impressed. It was very good.
Teriyaki Sauce
Broccoli
Pineapples
Rice
I put chicken in, covered with teriyaki sauce, and then poured the pineapples (with juice) over that.
6 hours on low.
Pull chicken out, shred it, put it back in. Stir in with pineapple chunks.
Add in broccoli.
Continue on low for an hour.
Serve over rice.
I had a few people over for dinner, all were impressed. It was very good.
Courtjester
The Town Drunk
It turned out pretty good. I did add the sausage about 1 1/2 links about two hours before serving. I put the milk in about 45 minutes before I was planning on serving. Even then, I found it to be a little too watery, so I put about a 1/2 cup flour in and that actually thickened it up quite nicely. My wife said it was too thick, but I tend to like my soup thicker vs watery.Oh and like skillz receipe below, I topped each of the bowls of soup with shredded cheese and added more salt accordingly.I think this is a good starting receipe, but there is a lot of tinkering that can be done with it to improve it.
Tony Jabroni
Footballguy
It turned out pretty good. I did add the sausage about 1 1/2 links about two hours before serving. I put the milk in about 45 minutes before I was planning on serving. Even then, I found it to be a little too watery, so I put about a 1/2 cup flour in and that actually thickened it up quite nicely. My wife said it was too thick, but I tend to like my soup thicker vs watery.Oh and like skillz receipe below, I topped each of the bowls of soup with shredded cheese and added more salt accordingly.I think this is a good starting receipe, but there is a lot of tinkering that can be done with it to improve it.
Maybe next time use a potato masher to get some more starch out. That should thicken it up.
The Ref
Footballguy
You bastards just ruined my Christmas. I saw the picture and ran down the hall to show my wife. Didn't pick up on the size of them.
Raider Nation
Devil's Advocate
You guys with all of the teriyaki recipes... what brand of glaze are you using?
I haven't made a single homemade teriyaki dish yet that hasn't been disappointing.
I haven't made a single homemade teriyaki dish yet that hasn't been disappointing.
John Bender
Footballguy
Yup....that's the problem. Why does teriyaki sauce at a restaurant taste so much better than the store bought crap?
Raider Nation
Devil's Advocate
It's crazy.The General Tso glaze that I LOVE is by Iron Chef. But Iron Chef's teriyaki glaze was a huge letdown.
Instinctive
Footballguy
I decided to go with an actual sauce, not a glaze.I figured it would make it a bit too salty, but then the pineapple juice helped eliminate that. I think something else could be added to offset, but not sure what yet. I might go with a little bit of maple syrup.'Raider Nation said:
sho nuff
Footballguy
Ive quit using store bought teriyakis and things for stir frys and rice dishes (though, not sure about a crock pot recipe use yet).
It started with my chicken fried rice "sauce" that was about 1/4 cup soy sauce, 1/3 cup chicken stock, 1 tbsp brown sugar (or more to taste if you like it sweeter), ground ginger (again to taste...no clue how much I put in there), garlic (3 pressed cloves...or a tsp of the jarred chop stuff if I use that), and about 7 turns of the pepper mill.
Experiment with it to see how much more/less soy sauce you want for the salty part of it.
Works well with the chicken fried rice...
It started with my chicken fried rice "sauce" that was about 1/4 cup soy sauce, 1/3 cup chicken stock, 1 tbsp brown sugar (or more to taste if you like it sweeter), ground ginger (again to taste...no clue how much I put in there), garlic (3 pressed cloves...or a tsp of the jarred chop stuff if I use that), and about 7 turns of the pepper mill.
Experiment with it to see how much more/less soy sauce you want for the salty part of it.
Works well with the chicken fried rice...
JoeSteeler
Footballguy
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Instinctive
Footballguy
It's that time of week again!
Chicken Breasts
1/2 cup honey
1/2 cup orange juice
3 TBsp Lemon Juice (or one whole lemon, punctured)
2 onions, quartered
All in the pot, going for a few hours, pull out and shred, throw it back in for an hour or two more.
I can't decide what veggie to serve it with. Thinking right now of serving over rice, with some squash and zucchini...
Chicken Breasts
1/2 cup honey
1/2 cup orange juice
3 TBsp Lemon Juice (or one whole lemon, punctured)
2 onions, quartered
All in the pot, going for a few hours, pull out and shred, throw it back in for an hour or two more.
I can't decide what veggie to serve it with. Thinking right now of serving over rice, with some squash and zucchini...
Making this for Thxgiving:
Crockpot Bacon Cheese Potatoes
Ingredients
[*]1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
[*]2 medium onions, thinly sliced
[*]4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
[*]1/2 pound cheddar cheese, thinly sliced (shredded is fine)
[*]salt and pepper
[*]butter
[*]Green Onions (optional)
Instructions
[*]Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
[*]Layer half each of the bacon, onions and potatoes in the crockpot.
[*]Season to taste with salt and pepper and dot with (real) butter.
[*]Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
[*]Cover with remaining foil.
[*]Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
[*]Add cheese for the last 20 – 30 minutes and enjoy!
Crockpot Bacon Cheese Potatoes
Ingredients
[*]1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
[*]2 medium onions, thinly sliced
[*]4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
[*]1/2 pound cheddar cheese, thinly sliced (shredded is fine)
[*]salt and pepper
[*]butter
[*]Green Onions (optional)
Instructions
[*]Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
[*]Layer half each of the bacon, onions and potatoes in the crockpot.
[*]Season to taste with salt and pepper and dot with (real) butter.
[*]Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
[*]Cover with remaining foil.
[*]Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
[*]Add cheese for the last 20 – 30 minutes and enjoy!
Skylord
Footballguy
Believe it or not but you really get what you pay for with crock pots. If you get the Costco model, you are going to boil your food opposed to slow cook it. Spend a little bit more money and you will be amazed at the food that comes out of it. This is the model I use and couldn't be happierhttp://www.cuisinart.com/products/slow_cookers_rice_cookers/psc-650.html
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
Going to give this a shot tonightMade this yesterday for my woman. I'm not a fan of buffalo chicken (), but she loved it:4 Chicken breasts1 Large bottle of Franks1 Packet of Ranch Dressing mix4 Tablespoons butterChicken breasts and Franks go in, drizzle the Ranch packet over the chicken, cook on high 6-7 hours if frozen, or 3-4 on low if fresh. During the last hour, shred the chicken, add the butter and serve over a roll that can either sop up the sauce, or toasted.She drizzled some more ranch dressing on the bun
and she loved it. Very simple.
JoeSteeler
Footballguy
i see that link isnt working now. here is a new link
http://findnsave.adn.com/Product/957223/Hamilton-Beach-Set-and-Forget-Stay-or-Go-6-Quart-Slow-Cooker-Stainless-Steel
[icon]
Insoxicated
Went with 5 big breasts instead of 4. Added about 20-25 Pickled Jalepeno rings to the mix. Will be going for 4 hours by the time I get home (5pm)... Hope it isnt overdone.Going to give this a shot tonightMade this yesterday for my woman. I'm not a fan of buffalo chicken (
4 Chicken breasts
1 Large bottle of Franks
1 Packet of Ranch Dressing mix
4 Tablespoons butter
Chicken breasts and Franks go in, drizzle the Ranch packet over the chicken, cook on high 6-7 hours if frozen, or 3-4 on low if fresh. During the last hour, shred the chicken, add the butter and serve over a roll that can either sop up the sauce, or toasted.
She drizzled some more ranch dressing on the bun
EDIT:Finished!
Wasn't overcooked... breasts flaked nicely. Sauce was awesome. Jalepenos added a nice touch, as did the slice of Provolone melted over the top.
Will make again.
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ActionHero
Footballguy
Apologies if this is a dumb question, but what feature allows the Cuisinart to slow cook vs boil? Doesn't it just depend on how much liquid you put into the pot? Or does the size/shape of the Cuisinart somehow keep the liquid on the bottom?'Skylord said:
Tony Jabroni
Footballguy
'[icon] said:Went with 5 big breasts instead of 4. Added about 20-25 Pickled Jalepeno rings to the mix. Will be going for 4 hours by the time I get home (5pm)... Hope it isnt overdone.'[icon] said:Going to give this a shot tonightMade this yesterday for my woman. I'm not a fan of buffalo chicken (
4 Chicken breasts
1 Large bottle of Franks
1 Packet of Ranch Dressing mix
4 Tablespoons butter
Chicken breasts and Franks go in, drizzle the Ranch packet over the chicken, cook on high 6-7 hours if frozen, or 3-4 on low if fresh. During the last hour, shred the chicken, add the butter and serve over a roll that can either sop up the sauce, or toasted.
She drizzled some more ranch dressing on the bun
Finished!
Wasn't overcooked... breasts flaked nicely. Sauce was awesome. Jalepenos added a nice touch, as did the slice of Provolone melted over the top.
Will make again.
Skylord
Footballguy
Not a setting. Cheap cookers just don't cook well and everything ends up tasting the same.
Tony Jabroni
Footballguy
Lazy Man's pulled pork today.
Instinctive
Footballguy
Italian Chicken
Chicken Breasts
Chili Powder
Garlic Powder
Black Pepper
Italian Dressing
Just a little hint of sriracha sauce - that stuff adds to everything.
Chicken Breasts
Chili Powder
Garlic Powder
Black Pepper
Italian Dressing
Just a little hint of sriracha sauce - that stuff adds to everything.
Angry Beavers
Footballguy
Treat me like I am shuke. Then do you just cook it on low for 8 hours?I did a 4 pound shoulder, apple juice and liquid smoke overnight - shredded it this am with sweet baby rays... great eats perfect start to the 1 pm games and feeds everyone - so easy and so good.
Kleck
Footballguy
Normally, yes. Low and slow is always best. Because I got a late start I went high for 4, then Low until ready. Probably be about 1-2 hours. You did yours the right way. Apple cider, smoke and some sea salt is my favorite. Would have done it today but the wife is feeling spicy.
Angry Beavers
Footballguy
Thanks. Going to have to try that!
jamny
Footballguy
Made a simple Pot Roast yesterday.
3.5 lb Chuck Roast
2 cans of Cream of Mushroom soup
1 pkg. onion soup mix
1.5 cups water
I had about a quarter of an onion in the fridge and threw that in too.
5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.
Used some flour to thicken gravy, served over egg noodles with asparagus on the side.
3.5 lb Chuck Roast
2 cans of Cream of Mushroom soup
1 pkg. onion soup mix
1.5 cups water
I had about a quarter of an onion in the fridge and threw that in too.
5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.
Used some flour to thicken gravy, served over egg noodles with asparagus on the side.
Where's the cream cheese???????????????????????????????Buffalo Chicken has to have cream cheeseGoing to give this a shot tonightMade this yesterday for my woman. I'm not a fan of buffalo chicken (
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BigJohn
Footballguy
Tony Jabroni
Footballguy
It adds a nice smoky flavor to the dish. Be warned though, use it sparingly because it is potent. It can be found in the BBQ sauce/marinade section of the store.
Raider Nation
Devil's Advocate
I find it's completely unnecessary, but some folks swear by it.
=Smackdown=
Footballguy
Made this yesterday for my family of 5. Started at 9 am - by 3 pm the chicken was falling apart - left it on "warm" for the final 2 hours.The perfect Sunday football meal. Easy and very good. All 3 of my picky kids couldn't get enough of it. There were no leftovers.Thanks for posting the recipe.
Approximate amount of: garlic, onions, oregano, basil, salt and pepper?
=Smackdown=
Footballguy
The small can of tomato paste I bought came with garlic & oregano in it.The 2 small cans of diced tomatos I bought were also flavored with garlic & oregano.I still chopped up about 3-4 cloves of garlic and threw that in.I chopped up one medium size yellow onion and threw that in.One pack of sliced regular mushrooms.Pinch of basil, salt & pepper.Came out really good and the chicken was not dried out.
xulf
Footballguy
This seems like it would be great.Anyone ever throw pasta into the crockpot with something like this? Seems like it should be able to cook it if it is liquidy enough, just not sure on how long.Would be great to come home after work, dump in a box of penne, let it cook for another 15-30 mins or whatever, and it be a full meal already done.
