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Crock pot / Slow cooker recipes (2 Viewers)
- Thread starter Raider Nation
- Start date
John Bender
Footballguy
I'll snap some pics as I go.
I'm almost certain I should have gone with beef here and not buffalo though. Little fat in the crock pot = tough meat to cook down.
PinkydaPimp
Footballguy
Yes please report back. If you do it with beef, what type would you recommend? May try this tomorrow.
John Bender
Footballguy
Beef Chuck roast for sure (about 3 lbs)
I haven't tested my recipe out yet. Will do so tomorrow though. I may add some tweaks depending, but just from experience, this should be about perfect.
(feel free to test it out with me
)I'll let you know about the Buffalo too. I know it's healthy and lean, but it's not easy to find. Got mine fresh cut from the butcher this morning luckily.
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John Bender
Footballguy
Also "close" = clove in the recipe above (auto correct)
Caesar
Footballguy
Beef Chuck roast for sure (about 3 lbs)
I haven't tested my recipe out yet. Will do so tomorrow though. I may add some tweaks depending, but just from experience, this should be about perfect.
(feel free to test it out with me
I'll let you know about the Buffalo too. I know it's healthy and lean, but it's not easy to find. Got mine fresh cut from the butcher this morning luckily.
Could you add some uncooked bacon to the pot? That will keep it low carb and the fat from the bacon will help add some fat you need to break down the buffalo. That would be my experiment if I were using something so low in natural fat.
I see you are going to add a little olive oil, too.
John Bender
Footballguy
YaBeef Chuck roast for sure (about 3 lbs)
I haven't tested my recipe out yet. Will do so tomorrow though. I may add some tweaks depending, but just from experience, this should be about perfect.
(feel free to test it out with me
I'll let you know about the Buffalo too. I know it's healthy and lean, but it's not easy to find. Got mine fresh cut from the butcher this morning luckily.Could you add some uncooked bacon to the pot? That will keep it low carb and the fat from the bacon will help add some fat you need to break down the buffalo. That would be my experiment if I were using something so low in natural fat.
I see you are going to add a little olive oil, too.
I think I'm actually going to tweak the olive oil up a notch honestly. I just am worried about the barbacoa "sauce" being too fatty.
Flat out, I shouldn't have gone for the buffalo. This would work much better with a chuck. It was fresh and looked really good and just thought I'd try it.
If anything, I'll cut it so it's more of a steak if it's too tough. As long as the flavor is there, it just won't be "shredded" as it is traditionally.
Peyton Marino
Footballguy
xulf
Footballguy
We make this about 8 times a year. Always a big hit and we rarely have leftovers. The saffron pulls it all together. Make sure not to skip it.bout time to fire this sucker up again
John Bender
Footballguy
Jokes on you brah...I posted Grandpa's famous Jalapeno and Cough Syrup Chicken recipe 4 pages back. Blows this weak sauce dish out of the water.We make this about 8 times a year. Always a big hit and we rarely have leftovers. The saffron pulls it all together. Make sure not to skip it.bout time to fire this sucker up again
Warsteinner
Footballguy
Dot
3C's
Footballguy
This or something like it might have been posted. No idea, but anyway...
1 lb. Hot Italian sausage links (best) or ground (use mild if you're a wimp)
4 russet potatoes, chopped
1 onion, chopped
1/4 cup Real bacon pieces (throw the whole bag in)
2 tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth (because I was short chicken broth, I actually used equal parts chicken/beef/vegetable broth)
1 cup chopped kale
1 cup heavy whipping cream
2 tbsp flour
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
Directions:
1. Brown sausage.
2. Cut links in half lengthwise, then quarter slices (cut sausage into bite size pieces).
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.
1 lb. Hot Italian sausage links (best) or ground (use mild if you're a wimp)
4 russet potatoes, chopped
1 onion, chopped
1/4 cup Real bacon pieces (throw the whole bag in)
2 tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth (because I was short chicken broth, I actually used equal parts chicken/beef/vegetable broth)
1 cup chopped kale
1 cup heavy whipping cream
2 tbsp flour
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
Directions:
1. Brown sausage.
2. Cut links in half lengthwise, then quarter slices (cut sausage into bite size pieces).
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.
How did the flavors here work out? I know you'd go with beef next time, but otherwise how did this end up?
I'm fighting a cold, I'm up early and the crock pot seems like a good idea today.
strykerpks
Footballguy
General Malaise
Footballguy
You got a recipe for this one? Is it the one RN posted or Frosty or a combination? Looks good!
strykerpks
Footballguy
It was on page 1 I think but I've done it so many times I have it memorized
3-5 pound chuck roast
Vidalia onion
Jar of Giardinere
Dash of olive oil
Layer bottom of crock with sliced onion and giardiere, I put a little on top too. Low for 8 hours. Shred and remove fat. Put on a solid bun because it's pretty juicy. We usually top with some provolone or pepper jack
3-5 pound chuck roast
Vidalia onion
Jar of Giardinere
Dash of olive oil
Layer bottom of crock with sliced onion and giardiere, I put a little on top too. Low for 8 hours. Shred and remove fat. Put on a solid bun because it's pretty juicy. We usually top with some provolone or pepper jack
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John Bender
Footballguy
Sorry guys....
Reporting back on the barbacoa.
Yes, definitely use beef and not another cut. Chuck roast.
The recipe is very close, I think it's missing one small element and that's a touch of smoke. I would add just a drop or two of liquid smoke to what I posted and I think you're gonna be happy.
Serve as a burrito or in a bowl over rice with salsa and sour cream/cheese/tomatoes/lettuce....whatever you want.
Also....aftwr 8 hours. I recommend shredding it, putting g it back in the crock pot for another 30 to 45 minutes to soak in the juices.
Let me know anyone goes with it
Reporting back on the barbacoa.
Yes, definitely use beef and not another cut. Chuck roast.
The recipe is very close, I think it's missing one small element and that's a touch of smoke. I would add just a drop or two of liquid smoke to what I posted and I think you're gonna be happy.
Serve as a burrito or in a bowl over rice with salsa and sour cream/cheese/tomatoes/lettuce....whatever you want.
Also....aftwr 8 hours. I recommend shredding it, putting g it back in the crock pot for another 30 to 45 minutes to soak in the juices.
Let me know anyone goes with it
Gopher State
Footballguy
strykerpks
Footballguy
Went with a mild giardinera due to not knowing some of the guests tastes. I recommend using a hot giardinera. The meat turned out awesome but it just didn't have the bite I was looking forstrykerpks said:
In hindsight, I should have done one mild (for the wimps) and one hot
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Shrek
Having a great season
Chicken Enchilada Dip
Two 12.5 oz cans chunk white chicken breast
Two 4.5 oz cans mild green chiles
One 4 oz can diced jalapeno peppers
One 8 oz block cream cheese
One 16 oz container sour cream
Two 10.5 oz cans cream of chicken soup
One 8 oz bag shredded jalapeno cheese
One 8 oz bag shredded pepper jack cheese
You can make this recipe hotter by adding another can of diced jalapenos, substituting another bag of shredded jalapeno for the shredded pepper jack cheese, or for very hot, substituting shredded habanero cheese. Takes less than 2 hours to fully heat on high.
Two 12.5 oz cans chunk white chicken breast
Two 4.5 oz cans mild green chiles
One 4 oz can diced jalapeno peppers
One 8 oz block cream cheese
One 16 oz container sour cream
Two 10.5 oz cans cream of chicken soup
One 8 oz bag shredded jalapeno cheese
One 8 oz bag shredded pepper jack cheese
You can make this recipe hotter by adding another can of diced jalapenos, substituting another bag of shredded jalapeno for the shredded pepper jack cheese, or for very hot, substituting shredded habanero cheese. Takes less than 2 hours to fully heat on high.
Binky The Doormat
Footballguy
RBM
Footballguy
Binky The Doormat
Footballguy
Spike
Footballguy
JoeSteeler
Footballguy
Binky The Doormat
Footballguy
Really reminds of the first time I had something like it years ago when I had never tried rice or mushrooms before. Rich and stick to your ribs home cookin' good. Gonna start putting polenta in the rotation instead of rice for this too. We subbed it for pasta in an italian pot roast ragu we made last winter and everyone really liked it. And super easy - either in the pot, loose like mashed potatoes or the slice and bake logs which everyone really liked too.
tom22406
Footballguy
I'm giving this one a try for the weekend.
Cowboy Casserole
Ingredients
Cowboy Casserole
Ingredients
- ¼ cup diced onion
- ½ tsp pepper
- 1 tsp salt
- ½ tsp Mrs. Dash
- 1 lbs small red potatoess, sliced thin (about 4-5 small red potatoes),
- 1 can of cream of mushroom soup
- 1 lb ground beef browned and drained
- 1 can of diced tomatoes with liquid
- 1 cup canned corn, drained
- 1 can dark red kidney beans, drained
- 1 cup of shredded cheddar cheese
- Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.
- Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.
jamny
Footballguy
Breaking out the slow cooker for the season to make this on Saturday. It was so good last time. Can't wait to have it again!
Tau837
Footballguy
I made this yesterday. I added more pasta, which made it more like a pasta dish and less like a soup, but still very good.
RUSF18
Footballguy
Months late but thanks for this. Made it last night and it was great. Only did two limes and that was plenty (had less chicken and we don't do cilantro so maybe that's why it stood on it's own so easily).
Anyone tried this yet? I did it again on Sunday and am still eating leftovers. It's really, really good and easy. I found these tortillas to be the perfect low carb option (only 50 calories per, as well) to go with them:
http://www.amazon.com/Xtreme-Wellness-Hifiber-Carb-Wraps/dp/B00KAOQ7XK
I'd be interested to see what others think.
Franknbeans
Footballguy
I'm trying a crock pot stuffing this year for Turkey day.
Courtjester
The Town Drunk
Crisis hit my house!! Two weeks ago I hit the edge of my newer large pot on the sink when washing it and the side of it cracked off. Fast forward to this last weekend, my old dependable pot we got as a wedding gift 23 years ago just decided to die. All I am left with are two small ones--so time to start shopping for a new one now.
VA703
Footballguy
Angry Beavers
Footballguy
Love Crock Pot Season!!
Instinctive
Footballguy
Going to start trying to create my perfect chili recipe. Any places to start? Also, how do people feel about using a meat other than ground beef?
heckmanm
Footballguy
Big fan of using stew beef or something similar cut to small cubes, or a very coarse grind instead of normal grocery ground beef. Mixing in some sausage can go nicely as well.
Dan Lambskin
Footballguy
Just make sure you have a good meat to beans ratio
MattFancy
Footballguy
Instinctive
Footballguy
My meat to beans ratio will be infinite. Because beans do not belong in chili (reprise that whole what counts as chili thread here) - I'm from Texas. Also I just don't like beans.
Instinctive
Footballguy
Dan Lambskin
Footballguy
James Daulton
Footballguy
There's already a fantastic chili recipe around these parts. No need to invent your own.
Make, eat, enjoy, repeat.
RBM
Footballguy
Get a can of Wolf brand chili, pour in crock pot, enjoy.
Lol just kidding. I've never been a chili fan but had a can of that recently and it was good.
