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Crock Pot/Slow Cooker Recipes

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Crock Pot/Slow Cooker Recipes users admin

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Julieboo
Member

02-05-2002

Wednesday, October 06, 2004 - 8:19 am   Edit Post Move Post Delete Post View Post    
Slow Cooked Chicken and Rice:
• 2 lb. boneless, skinless chicken breasts cut into 1" cubes
• 2 pkgs. (6 oz. ea.) wild & long grain converted rice mix w/seasoning packets (such as Uncle Ben's)
• 2 1/2 cups water
•1 can (10 3/4 oz.) condensed broccoli cheese soup
• 1/2 cup (1 stick butter)
• 2 medium onions, finely chopped
• 1 cup broccoli florets (fresh or frozen)
• 1/2 lb. processed cheese spread, cut into 1/2" cubes.

1. In a 4 qt. (or larger) slow cooker, combine all the ingredients; mix well.

2. Cover and cook on low for 6 to 8 hours.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 8:36 am   Edit Post Move Post Delete Post View Post    
Julieboo-this is a crock pot chicken recipe I've made for years and my family loves it.

Green Chile Chicken

4-6 chicken breast
1 sm can diced green chili's
2 can cream of chick soup
Mix ingredients in crockpot. Cook on low 6 hours. 1/2 hour before serving add 8oz. Velveeta.

Serve over spaghetti or rice.
Anymum

Monday, September 15, 2003 - 4:27 pm

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 8:37 am   Edit Post Move Post Delete Post View Post    
Sausage Jambalaya

2 lbs. Hillshire Smoked Sausage
1 cup rice
1 can Rotel tomatoes
1 can beef consomm้
1 can niblet corn
1 bell pepper, chopped fine
1 onion, chopped fine
pieces of butter

Bake sausage in oven to remove grease. (Optional: remove sausage from casing). Cut into small bite size pieces. Spray bottom of rice cooker with cooking spray. In large bowl, mix all ingredients except butter, stir well. Pour into rice cooker, pat pieces of butter on top. Cover and cook. After it is cooked, stir well and place cover back on and let set for 10 to 15 minutes.

Ddr1135

Monday, September 15, 2003 - 5:04 pm

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 8:38 am   Edit Post Move Post Delete Post View Post    
Here is one of our family's favorite crockpot recipes.
Season a pork roast all over with one envelope of onion soup mix. Place in crock pot. Pour about 2 cups of unsweetened applesauce on top. Cook all day on low or half day on high.
Very tasty and moist!

Texannie

Tuesday, September 16, 2003 - 6:52 am

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 8:39 am   Edit Post Move Post Delete Post View Post    
Cuban Pork

Pork Roast - any kind...I like the Boston Butts
1 Jar of Mojo Creolla Marinade (Spanish BBQ Sauce)
Garlic Cloves - if desired
Sliced Onions - if desired

Poke as many of the garlic cloves as you want into the pork roast. Place the roast into a shallow pan and marinate over night.

Cover and cook on low heat - 250
Serve with rice.


The longer and slower the better, which is why I use a crock pot for this most of the time.

Lostintheglades

Thursday, September 18, 2003 - 11:48 am

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 8:40 am   Edit Post Move Post Delete Post View Post    
CrockPot Recipes

Fabnsab

Friday, September 19, 2003 - 9:14 pm

Skootz
Member

07-23-2003

Wednesday, October 06, 2004 - 8:40 am   Edit Post Move Post Delete Post View Post    
mmmm. applesause with the roast cooking...Will have to definately try that one. thanks

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 8:41 am   Edit Post Move Post Delete Post View Post    
Chicken w/Artichokes and Garlic

2 chicken breasts split in half w/skin and bone
1 head garlic peeled
1 9 oz box frozen artichoke hearts, defrosted
1 med onion, chopped
1/2 cup chopped fresh italian parsley
1 tsp cracked black pepper
1 cup chicken broth
2 sprigs fresh rosemary (I leave this one out,I don't like rosemary anyway, and when I have bought it it comes in packages of way more than 2 sprigs, so the rest just goes to waste)

Preheat oven to 350. Rinse breasts pat dry and arrange in baking dish, surround with remaining ingredients except broth. Pour broth over, cover with foil. Bake covered for 30 mins. remove foil and bake another 30-40 mins, basting chicken every 10-15 mins. Serve the chicken with some of the artichoke hearts on the side.

Melfie1222

Friday, September 19, 2003 - 10:49 pm

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 8:41 am   Edit Post Move Post Delete Post View Post    
Hearts of palm salad.

2 heads of butter lettuce (also called bib lettuce) cleans, and leaves ripped up in small pieces (do not use a knife to cut them--browning takes place very fast on cut surfaces)

1 can or jar of hearts of palm, cut into chucks

2 cans of artichoke hearts (non-marinated) cut into chunks

1 large cucumber peeled, quartered and sliced (English cucumbers are good too)

2-3 average sized tomatoes cut into pieces

1 onion cut into large chucks (optional)

1 bottle of Italian dressing (low fat if you are watching calories), or italian type dressing.

Mix--serve

Lancecrossfire

Friday, September 19, 2003 - 11:24 pm

Julieboo
Member

02-05-2002

Wednesday, October 06, 2004 - 8:51 am   Edit Post Move Post Delete Post View Post    
Thanks Reader!

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 8:52 am   Edit Post Move Post Delete Post View Post    
Texannie

Tuesday, September 30, 2003 - 12:43 pm

Here's an easy chicken one, either in the crockpot or oven. I am a southern cook, so I don't really have amounts! LOL

Boneless chicken breasts
1 can Chicken Broth
1 can Rotel tomatoes
1 can Black beans
about a 1/2 cup rice
garlic, pepper, salt to taste

layer rice on bottom of crockpot or casserole dish
next add chicken breasts, pour beans over chicken, then pour rotel and chicken broth.

If baking in oven, cover with foil, bake at 350 for one hour.
If crockpot you can either cook it all day or half day. Crockpot does make the chicken more tender so if you want to shred it for tacos or salad, it's pretty good.

Julieboo
Member

02-05-2002

Wednesday, October 06, 2004 - 8:52 am   Edit Post Move Post Delete Post View Post    
Okay Reader, you are going crazy now! You just put a salad recipe in the crock pot section!!! Oh my, I just noticed there are a few NON crock pot recipes in here!

Ginger1218
Member

08-31-2001

Wednesday, October 06, 2004 - 8:53 am   Edit Post Move Post Delete Post View Post    
Okay Reader, are you trying to torture me today???

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:05 am   Edit Post Move Post Delete Post View Post    
Crock Pot Baked Beans

1# hamburger
1/2# BAcon (cooked, drained and cut up)
1C onions
Fry... drain....^
Add to Crock Pot:

1 Can red Kidney Beans
1 Can butter beans (use the one molasses, or if you cant find it add molasses to the recipe, app 3-5T I just pour it from the bottle!!)
1 Can pork and beans
1Tbl vinegar
1Tmustard
1C Ketchup
1C Brown sugar
1C sugar (OK, it was grandma's recipe, I cut the sugar in half!! I am copying from original recipe!! I also use the extra large can of Pork and beans!!)

Bake 350 oven for app 45 min if you dont have a Crock Pot, its best in crock pot, it makes the kitchen smell wonderful!!


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:38 am   Edit Post Move Post Delete Post View Post    
Anyone have any suggestions for Beef Stew?

I have the following ingredients:

Potatoes
Peas
Onions/Peppers
Green Beans
Beef Cubes
Mushroom Gravy

I figured that I would throw everything into a pot along with thickened beef broth....is there anything else I should be including?


Lumbele
Member

07-12-2002

Monday, April 19, 2004 - 3:25 pm
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If you fry your beef cubes and onions first you'll get a hardier flavour, SBG. Any root vegetable pretty much goes well with a stew, too. Got any carrots, rutabakers, parsnips etc?


Texannie
Member

07-16-2001

Monday, April 19, 2004 - 3:53 pm
--------------------------------------------------------------------------------
SBG, this would be PERFECT for your CROCKPOT!!!!!!!
I would lightly brown your stew meat in a little olive oil (I don't use flour). Then saute the onions and peppers. Toss in everything else along with enough water to make a stock and simmer it till all is tender (maybe an hour). }



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:50 am   Edit Post Move Post Delete Post View Post    
Vee
Member

02-23-2004

Tuesday, September 07, 2004 - 6:35 pm
Mock Lasagna

Ingredients:
1 lb ground beef, turkey, or meat of choice
1/2 pound Italian sausage, if desired
1 small onion
1 garlic clove, minced
6 ounces American cheese
6 ounces Mozzarella cheese
1 12-ounce carton cottage cheese
2 6-ounce cans tomato paste
1/2 cup water
1 tsp basil
1 tsp salt, or to taste
1/2 tsp pepper
1 and 1/2 TBS dried parsley flakes
1 10-ounce package lasagna noodles broken into bite-size pieces
2 TBS olive oil

Method:
Brown meat and sausage. Drain. Place in lightly greased crock-pot. Add all remaining ingredients except noodles and oil. Stir to mix thorougly. Cook noodles just until tender, drain, toss in oil, and add to the crock-pot folding in with the meat and cheese mixture. Cover and cook on low 6-8 hours or on high for 3-4 hours.

Note: As mentioned, this was from a Rival cookbook from away back. I have made several alterations to the original recipe. This is very good and my family always enjoyed this "quick" version just as much as the more difficult version with the layers and the baking in the oven, etc. Try it, you'll like it...oh, and if you purchase the noodles that can be thrown into the sauce without cooking, you'll be that much further ahead. This has made me hungry for lasagna...dang...and I started my diet today.



Vacanick
Member

07-12-2004

Sunday, October 10, 2004 - 4:57 pm   Edit Post Move Post Delete Post View Post    
Chicken and Dumplings

4 pounds boneless, skinless chicken pieces
1 cup chopped onion
1 clove garlic chopped
1 cup frozen green peas
1/4 cup dry sherry
2 cans chicken broth
1 can Cream of Mushroom Soup
1/4 cup water
2 tablespoons cornstarch
salt and pepper

Mix ingredients in crockpot. Cook at low for 6 hours. Then make dumplings,

2 cups Bisquick
2/3 cup fat free milk

Combine and drop the dough into chicken mixture to form 16 dumplings. Cook additional 30 minutes or until dumplings are firm.

This recipe comes from the southern mother of an ex-boyfriend and my son & nephew can't get enough of it. Hope you enjoy!


Teachmichigan
Member

07-22-2001

Sunday, October 10, 2004 - 6:52 pm   Edit Post Move Post Delete Post View Post    
We have three all-time favorite crock pot recipes.

Venison / Beef Stew
1 1/2 lbs. beef or venison stew meat
3 large carrots
6 potatoes, quartered
1 large vidalia onion, cut in large pieces
8 oz. mushrooms
1 can tomato soup
1 cup red wine
1 bay leaf
1/4 C flour
1-3 tsp. each basil, oregano and thyme
1/2 tsp. pepper

Mix soup, wine, flour and seasonings in a bowl. Put stew ingredients in crock pot, and pour soup mixture over all. Cook on low 6 - 8 hours.

White Chili
3- 15 oz. cans rinsed, drained northern beans
2 - 4 oz. cans chopped green chilies
3 boneless, skinless chix. breasts, cubed
3 quarts chicken broth
2 Tb. ground cumin
1 Tb. dried oregano
1 1/2 tsp. seasoned salt
1 tsp. garlic powder
1/4 tsp. cayenne pepper

Combine all in crock pot. Cook on low 6 - 8 hours. (I "thicken" it up a bit with a flour / water mixture about 10 minutes before serving.)

Southwest Chicken
4 boneless, skinless chicken breasts
2 - 15 oz. canned corn (drained)
1 - 15 oz. can black beans (rinsed and drained)
2 C salsa.

Combine corn and beans. Place chicken breasts on top. Cover all with 2 cups salsa. Cook on low 6 - 8 hours.

Reader234
Member

08-13-2000

Friday, November 19, 2004 - 9:27 am   Edit Post Move Post Delete Post View Post    
Crockpot Orange Chicken

Ingredients
6 each chicken breasts, boneless, skinless, frozen
1/2 cup orange juice
1/2 cup chicken broth
1/4 cup honey
1 tablespoon dry mustard
1 tablespoon teryiaki sauce
1 cup broccoli florets
1 cup cauliflower florets
1 cup carrot, peeled, sliced


Directions:


Place frozen breasts in crockpot. Mix juice, broth, honey, dry mustard and teryiaki sauce. Pour over chicken in crock. Cook on low for 4 hours. Add vegetables about one hour before serving. Place on TOP of chicken and do not stir. Cook the additional hour and serve over rice.

Note: If using non-frozen chicken breasts, you should subtract at least one hour from cooking time.





Julieboo
Member

02-05-2002

Friday, November 19, 2004 - 10:29 am   Edit Post Move Post Delete Post View Post    
mmm!! thanks reader!!!!