Crockpot cookin’

Yet another semi-edible crockpot meal for our Sunday Dinner today. It was supposed to be beef stew but, to be honest, looked (and probably tasted) like Alpo.

Every week we do something a little bigger and badder than a typical dinner for Sunday, and the last two weeks I’ve done crockpot. I’m a queen at roasting chickens but I am crockpot-deficient. I was just chatting with Keely about this: anyone got a killer recipe? Because I’m starting to think I’m doing something wrong.

(can you tell I’m dithering? Because I am. Dithering.)

January 13, 2008 | Filed Under blather

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Comments

15 Responses to “Crockpot cookin’”

Bad Hippie on January 14th, 2008 8:27 am

I think I pulled my beef stew crock pot recipe off of all recipes.com

It’s easy and good…even the 14 year old eats it.

I can send you the recipe when I dig it out at home later.

That being said, I can’t make chicken soup to save my life! Send Martha, stat!
Jamie on January 14th, 2008 9:48 am

Beef stew:

Chunks of meat seasoned w/salt & pepper
veggies all cut around the same size (potatoes, carrots, broccoli, corn…whatever)
Put meat and veggies in crockpot, sprinkle with flour, pour in enough beef broth to cover most of veggies and meat. Cook on low 6-8 hours.

2 of our favorite crock pot recipes:

Cheesy Chicken
3-4 Chicken breasts
can of cheddar cheese soup
can of cream of chicken soup (or cream of mushroom - whatever you like)

Put chicken in crockpot. Mix the 2 cans of soup together, pour over chicken. Cook on low 6 hours.
Serve over rice or noodles w/ a veggie on the side.
—————————————

Kielbasa & hashbrown ‘stuff’

Take one package of kielbasa and cut it into bite size chunks. Put in a bag of frozen hashbrown potatoes. Mix a can of cheddar cheese soup and a soup can of milk together and pour over the potatoes and kielbasa. Cook on low 6-8 hours. I serve this with a veggie and usually applesauce.
Safire on January 14th, 2008 9:51 am

A great recipe I got from my aunt.

Crockpot Roast

1 3-4 lbs roast, chuck or other
1 can of cream of mushroom soup
1 packet of dry french onion soup
4 or 5 dashes of Worchester sauce
1 clove of garlic

Rub the roast with garlic on all sides. Put the roast in the crockpot. Spread the mushroom soup over the roast so that all exposed sides are covered. Sprinkle the french onion soup over the roast, and add the Worchester sauce. Cover and roast on low for 6 hour or high for 4 hours. Meat should be around 160 degrees when finished. Let meat sit for 5 minutes before cutting.

I love to also drain out the juices and make gravy for mashed potatoes. It’s a staple at our house. Enjoy!
Megan on January 14th, 2008 10:04 am

I highly recommend a crockpot cookbook called “Not Your Mother’s Slow Cooker Cookbook” - it has recipes for things you wouldn’t think of making in a crockpot (like risotto, polenta, and oatmeal), as well as many that you would (a wide variety of roasts). My absolute favorite ever is the Thai Peanut Pork, which we like to serve when we have friends over, and people are always shocked that it’s from a crockpot. You can find the recipe here: http://www.mealsmatter.org/recipes-meals/recipe/21658 (you may already know this, but capsicums = red peppers, which I actually leave out of the recipe entirely).

We also really like to do pork roast with sauerkraut and potatoes (there’s a recipe in the cookbook, but it’s pretty much those three ingredients plus some onions). Delicious!
kelly on January 14th, 2008 10:22 am

go vegetarian, like me. you don’t have to deal with this.
Melissa on January 14th, 2008 11:58 am

Sort-of Cuban Pork:

One boneless pork shoulder
Orange, lime, lemon, grapefruit or some combination of the four
1 largish onion, sliced
Cumin, garlic, oregano (I use about 1/2 tsp of cumin, 5 garlic cloves and 1 tsp oregano — but your taste may vary)
Salt and pepper to taste

Mix all wet ingredients and spices. Put marinade and pork in zipl0c bag and marinate 6 hrs. to overnight (you can skip this step if you’re time-crunched). Put pork and marinade in crock pot. High 5-6 hours or overnight (8-10 hrs) on low.

If you’re using lemon juice or lime juice, cut it with water (about 50/50). The liquid should come at least half way up the pork.

We shred the pork and eat with tortillas, black beans (canned and reheated with some spices thrown in), and salsa.
Kim on January 14th, 2008 12:53 pm

I put a turkey breast in with a little bit of water and then sprinkle some of that Ranch & Italian dressing that comes dry in the envelopes to taste. After the turkey is cooked you can shred it and serve on buns. Tasty alone or with a little mustard. It is SO EASY & really good!
Keely on January 14th, 2008 1:17 pm

Hmmm. We might need to try doing a Crock Pot challenge weekly. You know, to find the perfect recipe and to hone our crock pottery skills. I’m grasping at straws here. I need something to get me into cooking more. :/
Kimberly on January 14th, 2008 3:23 pm

I’ve tried this once, and I loved it. Especially if you put cheese on the rolls before consumption.

Shredded French Dip

1 (3-pound) boneless beef chuck roast, trimmed
1 (10.5-ounce) can condensed French onion soup, undiluted
1 (10.5-ounce) can condensed beef consomme, undiluted
1 (10.5-ounce) can condensed beef broth, undiluted
1 teaspoon beef bouillon granules
8 French or Italian rolls, split

Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.
Alicia on January 14th, 2008 6:39 pm

I just made my first big leap into cooking and I started with the crockpot, so I have some awesome recipes for you.

There’s a handful of them, so I’ll email them to you tomorrow - they’re on the work computer.
supa on January 15th, 2008 10:11 am

You guys are all fabulous.

Keely! Brill. Who’s in for a weekly CrockPot Challenge? Pick a recipe and post the results by Sunday night?

This should be its own blog post, huh.
cakebaker on January 15th, 2008 2:32 pm

ditto on safire’s crockpot roast recipe, only we also add a packet of brown gravy mix and an extra can of mushroom soup. great with either beef or pork roasts! there’s also a texmex pulled pork recipe from woman’s day mag that is too die for…
Beth on January 16th, 2008 9:49 am

There’s a good line of discussion here:

http://ask.metafilter.com/76647/Cooking-more-with-yonder-crockpot
supa on January 19th, 2008 10:30 am

excellent resource, beth! thanks!
Peggy on February 10th, 2008 9:11 pm

I just posted a recipe on my blog for Hearty Bean Soup I made today, February 10.