Call for Recipes!

May 12, 2009
Okay, I need help. Or inspiration. Or something.

I'm cooking, but I haven't been posting because I haven't really made anything new in a while. In the past week we've had:

Indian Curry (yum!)
McCain's Ribs (which we've started calling Lemon Pepper Ribs)
Lemon and Dill Salmon
lots of leftover chicken noodle soup
and brown sugar chicken. AGAIN.

I am seriously in a slump. I can't come up with anything new! and exciting! to make, post, and share.

any ideas?
can you make mozzarella cheese in the crockpot?
what about some kind of slime?

meanwhile, I did post today on the other blog about our gluten free journey, and a few thoughts on the the new Elisabeth Hasselbeck book, The G-Free Diet. I'd love to hear your thoughts.
Posted by: Stephanie O'Dea | A Year of Slow Cooking at May 12, 2009
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Comments

  1. How about Swiss Casserole Chicken? It's my husband's favorite meal. We probably have it once a month!

    http://crockpottuesdays.wordpress.com/2008/12/28/swiss-casserole-chicken/

    ReplyDelete
  2. You could try some Hawaiian Chicken. It is also a make ahead freezer meal.

    http://kpmattingly.wordpress.com/2008/08/25/hawaiian-chicken-freezer-meal/

    ReplyDelete
  3. Easy and my daughter loves this CP receipe.

    Italian Bean Soup

    1 can diced tomatoes
    1 can chicken broth 15 oz
    1 can small white beans
    1 can kidney beans
    1 small onion diced
    3/4 lb cooked Italian sausage (omit garlic powder, bay leaves, basil) or 1/2 lb of cooked ground turkey or beef (OPTIONAL)
    1/2 tsp majoram
    1/2 tsp oregano
    1/8-1/4 tsp garlic powder
    1/2 tsp basil
    1/4 tsp bay leaves

    Directions: Take sausage out of castings (or use the patties), cook and drain or cook and drain ground turkey or beef. Add meat to crock pot along with rest of the ingredients. Cook on low for about 6 hrs.

    ReplyDelete
  4. I am a member of Cafemom.com and am in a posting group called crock pot moms. it has TONS of recipies... i would like to see someone try a seafood lasagna... yummy...I do red beans and rice in my crock...soak your beans the day before in water (and if you like spicy put a teaspoon of zatarans crab boil in it). Then combine redbeans, anduille sausage, pickle meat or seasoning ham, a few bay leaves, onion, celery, garlic, some tony caceries (can never spell that) a beer if you wish, and cover completely with chicken or beef stock...set on low and cook over night, will be ready the next day and your house will smell like my home town (new orleans)!! yummy...my boyfriend makes red beans and rice sandwiches.

    ReplyDelete
  5. How about Baked Apples?
    Baked Granola Apples

    Recipe By: Julie Kay of Slow Cookin' in the Fast Lane

    Serving Size: 4

    4 Golden Delicious or Granny Smith apples
    1 1/2 cups granola cereal
    1/4 cup raisins
    3 Tbsp. ground cinnamon
    3 Tbsp. sugar
    1/2 cup butter or margarine, melted
    whipped topping or vanilla ice cream

    Core apples almost to bottom and cut enough apple away from the core area to make a good "well" in the center. Place apples in slow cooker and spoon enough granola cereal into each apple to almost fill the well. Finish filling the well with 1 tablespoon of raisins. Mix ground cinnamon and sugar together and sprinkle over filling in apples. Drizzle melted butter or margarine over filling. Cook on LOW for 3 to 4 hours. Remove and immediately top with whipped topping or vanilla ice cream.

    ReplyDelete
  6. Chicken with chickpeas and potatoes

    Sear chunks of chicken that you've sprinkled with grill seasoning. Remove and cover. Sautee onion, garlic + tomatoes until tomatoes release juice. Add chunks of potato and can of drained, rinsed chickpeas. Season with cumin, powdered coriander, red pepper, garam masala. Put everything in the slow cooker! Really, really good.

    ReplyDelete
  7. I have chicken breasts, 1 can of salsa, and two cans of kidney beans in the crock pot at home right now. I plan to top it with avacado and fresh tomatoes when I get home. I hope it's as good as it sounds (mostly to my 2.5 year old who suddenly "doesn't like" anything).

    ReplyDelete
  8. I just made a crock pot version of a cook.com recipe, balsamic chicken, and it was excellent. Dunno how the gluten levels are, but feel free to check it out. It's the very latest post on my blog (which also links to the original recipe): http://daybreakandtwilight.blogspot.com

    Jess

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  9. Here is the recipe I always requested for my birthday dinner as a kid. I was shocked when I found out how easy this is (almost felt cheated!) but it's delicious. I make it a couple times a month because my 3 year old loves it.

    2 lbs stew meat
    2 14 oz cans cream of mushroom
    1 envelope dry french onion soup mix*
    combine and cook on low 8 hours
    serve over noodles or rice.

    *you can substitute 1/2 tsp seasoned salt, 1/4 tsp pepper, 1 tbsp dried onion and 1/2 tsp dried thyme for the soup mix. Sometimes I add a tablespoon of dry sherry.

    ReplyDelete
  10. Hi Stephanie,

    Whenever I think of using the crockpot for something, I always check with you first, and you seem to have done everything! Maybe you really have crocked it all?

    Perhaps you could start posting reader testimonials and/or pictures of their crock pot adventures/recipes/disasters/ideas?

    I recommend your website to people all the time. I love the "different" stuff -- I have been making yogurt (and saving money!) biweekly since you did.

    Even if you never post a new recipe, the information on this site will be a huge help to anyone who cooks, and I really appreciate the time you took (and take) here!

    ReplyDelete
  11. Hmmm....if you find any new dessert recipes, lemme know and I'll do a vid with ya. it's been a while. =) Good luck!

    ReplyDelete
  12. My favorite chicken tortilla soupMy tomato soupfantastic pork roast (yes I realize you don't eat pork, but your family will like it.


    and this Crockpot Chicken Spaghetti thought I don't know where I got the recipe from
    Crockpot Cheesy Chicken SpaghettiServes - 12 (1 cup each)

    16 oz. dry spaghetti, cooked
    1 lb. Velveeta Light cheese
    12.5 oz. can chicken breast, drained and flaked
    10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
    10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
    10 oz. can diced tomatoes and green chilies (Rotel)
    4 oz. can mushroom stems and pieces, drained
    1/2 cup water
    1 small onion, diced
    1 medium green pepper, diced
    salt & pepper, to taste
    Methods/steps

    Spray slow cooker with non-stick cooking spray.

    Combine all ingredients in slow cooker and stir to mix well.

    Cook on LOW for 2-3 hours. Stir again just before serving.

    Nutrition Information per serving:
    286 cal., 5.7 g. fat, 2.7 g. fiber

    ReplyDelete
  13. This is what I'm cooking tonight, though I'm trying pork chops instead of chicken:

    * 5-ounce boneless, skinless chicken breasts
    * 1/4 cup reduced-sodium tamari or soy sauce
    * 1 tbsp brown sugar
    * 1 tsp minced ginger
    * 1/2 tsp crushed red pepper flakes
    * 1 8-ounce can crushed pineapple

    Preparation:
    Preheat oven to 400 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray. Place chicken breasts in a single layer in a baking dish. Combine tamari or soy sauce with brown sugar, ginger, crushed pepper and pineapple in a small bowl. Pour over chicken. Bake uncovered for 25 minutes, basting frequently with juices. Serve with rice.


    It's not a Crockpot recipe, but I don't see why not. You just mix it all up in one bowl and pour it over the chicken. It would be great in the crockpot since you wouldn't need to turn on the oven in the hot summer months.

    ReplyDelete
  14. One night I dreamed about making sauerkraut in my crockpot. I woke up and did exactly what I did in my dream and it worked!

    Ingredients:
    1 small head of cabbage
    2 C Cider Vinegar
    1 C Brown Sugar
    3 T Kosher or Sea Salt

    I used a 4 Q crock pot. Shred Cabbage and put into crock. Whisk together vinegar, sugar and salt. Pour over cabbage. Cook for 4 hours on low.

    To make a complete meal, I will use a larger crock, chop red potatoes into 1 in pieces and spread over dressed cabbage. Then I say cooked sausage of choice over that and cook on low for 6-8 hours.

    ReplyDelete
  15. I've got two recipes that might interest you, and they're rated two thumbs up by my kids.

    Jerked Pork Sandwiches with Lime Mayo and Slow Cooker Barbecued Pulled-Pork Fajitas.

    Both recipes make enough for about two meals for 2 adults and 2 kids, depending on how big you make your servings. They also freeze and reheat well. The mayo doesn't, of course, but you can make that the day of very easily.

    ReplyDelete
  16. I made a fabulous roast chicken provencal not too long ago. I just mixed a few tsp of Herbes de Provence with softened butter, salt & garlic and some fresh basil & parsley and rubbed it under the skin and on top and shoved an onion and garlic in the cavity and cooked it on low for about 8 hrs. It was SO delicious.

    ReplyDelete
  17. Teriyaki pork roast is my favorite! The recipe is here: http://savingandgiving.blogspot.com/2008/10/crock-pot-recipe-teriyaki-pork-roast.html

    ReplyDelete
  18. Try my cheeseburger and fries casserole: http://www.examiner.com/x-10387-Lexington-Easy-Meals-Examiner~y2009m5d8-Cheeseburger-and-Fries-Casserole

    ReplyDelete
  19. I got this one off Allrecipies.com and posted it on my blog: http://frogmamasfindings.blogspot.com/2009/04/winner.html You may have made it already, but it's Chicken Santa Fe, and I served mine over broken tortilla chips. Yum!

    ReplyDelete
  20. definitely NOT GF! but FANCY CHICKEN or FANCY PORK is great. toss some chicken breasts(or pork chops)in the crock int the morning. they can be frozen even, and mine usually are. 1 can cream of mushroom soup, 1 can cheddar cheese, 1 can french onion soup. thats it. I double it because I hve a lot of kids. I just let it cook all day on low and it is always fab served over rice with peas on the side.

    Another easy one we like is peanut butter pork chops
    pork chops, cream of mushroom soup, packet of french onion soup mix. cook all day. last hour or so, add a cup of peanut butter. serve over rice.

    ReplyDelete
  21. I'm sure you have done chicken tortilla soup before, but I do one that seems different than what I think of for traditional tortilla soup. And it's super easy. We eat it all the time and never get tired of it. In fact, it's in the crockpot right now. Here goes it:
    4 chicken breast halves (I cut mine into 2 inch strips)
    2 15oz cans black beans, undrained
    3 10oz cans rotel (I use the mild version 'cause I'm as white as it gets)
    4oz chopped green chiles (or I use the bigger 7oz can 'cause I love green chiles)
    15oz can tomato sauce
    tortilla chips
    shredded cheese

    Combine it all (except chips and cheese) in the crockpot and cook on low for 8 hours. Shred chicken with 2 forks and stir back into soup. We like our chips to stay crunchy so we scoop the soup with the chips but you can also break them up in the bowl and pour the soup on top. Top with cheese and enjoy.

    ReplyDelete
  22. This is the best beef brisket recipe I've ever had.

    3-4 lbs Beef Brisket

    ¼ cup liquid smoke

    ½ teaspoon each of celery, onion & garlic salt (or powder)



    Put brisket on big aluminum foil.

    Mix liquid smoke and spices in a cup and pour over meat.



    Wrap well and put in crock pot.



    Cook 8 -12 hrs. on Low



    Refrigerate overnight, trim fat, slice thinly.

    Put back in crock pot, pour BBQ sauce over and cook for 2 hrs on high.



    *_BBQ SAUCE PART OF THIS RECEIPE_*

    *_ _*

    2 CUPS KETCHUP

    1/3 CUP Worcestershire
    1/3 cup vinegar

    ½ cup brown sugar

    1 teaspoon liquid smoke

    ReplyDelete
  23. Chicken Broccoli Rice Casserole, with optional breadcrumbs! http://awakingsleep.blogspot.com/2008/12/casseroles-known-only-by-their-contents.html

    ReplyDelete
  24. How about Sweet and Sour Chicken Cantonese?
    http://eatathomecooks.com/2009/03/crockpot-cantonese-sweet-and-sour-chicken.html

    Or Chicken Teriyaki
    http://eatathomecooks.com/2009/01/crockpot-teriyaki-chicken.html

    Or Fiesta Chicken with Black Beans
    http://eatathomecooks.com/2008/10/chicken-fiesta-with-black-beans-a-crockpot-recipe.html

    Or my super-easy made up Chicken Soup
    http://eatathomecooks.com/2009/02/crockpot-chicken-soup.html

    ReplyDelete
  25. I always make Red Beans and Rice in my crockpot (I'm from New Orleans). This seems like a lot of stuff, but usually it's in the fridge anyway:

    1 lb red kidney beans (soaked overnight)
    4 cups chicken broth
    1 yellow onion, chopped
    1 bell pepper, chopped
    1 stalk chopped celery
    1 tbsp minced garlic
    About a 1/2 cup olive oil
    3 bay leaves
    Parsely/oregano/basil/creole seasoning to taste
    add water until the beans are just about covered.

    I like mine with ham steak (or a leftover ham bone) but have used smoked sausage, turkey sausage, andouille, etc. I usually put the meat on the bottom.

    server over rice.

    Cook on low about 8 hours. You can mash the beans a few hours before serving to thicken the sauce

    ReplyDelete
  26. How about stuffed cabbage? My super easy recipe is 1 1/2 lbs ground beef, 1/4 c brown rice, chopped onion, 1 package of meatloaf mix (although I'm sure you can come up with some spices instead), and then cover them with 1 can tomato soup mixed with 1c water. I think I cooked mine on low for 4-6 hrs.

    ReplyDelete
  27. Lentil Tacos
    http://allrecipes.com/Recipe/Tasty-Lentil-Tacos/Detail.aspx?prop31=7
    This isn't a crockpot recipe, but easily can be.

    ReplyDelete
  28. I know you have done ribs before, but we absolutely LOVE this version. It calls for BBQ sauce, but they don't need it.

    CROCKPOT BABY BACK RIBS
    Ingredients:

    ***Rub:***
    3/4 teaspoon black pepper
    3/4 teaspoon white pepper
    1/2 teaspoon cayenne pepper
    1 1/2 teaspoon chili powder
    1 teaspoon ground cumin
    1/3 cup dark brown sugar
    3/4 teaspoon ground oregano
    1 tablespoon paprika
    1 1/2 teaspoon salt
    1/4 teaspoon sugar
    ***
    4 pounds baby back ribs
    1/4 cup barbecue sauce (if desired)

    Directions:

    Combine rub ingredients; mix well. Rub on all sides of ribs. Place ribs upright, meaty side out in 6 qt crockpot. Cover; cook on low for 7-8 hours, or on high for 3 to 3 1/2 hrs.

    Remove ribs from crockpot. Serve with BBQ sauce, if desired.

    ReplyDelete
  29. We love making this for breakfast and it cooks overnight and we wake up to a great smelling breakfast.

    Crockpot Breakfast

    32 oz frozen hash browns
    1 lb cooked ham cubed ( lean )
    1 onion diced
    1 green pepper diced
    1 1/2 c shredded cheese ( Regular Cheese )
    12 eggs
    1 c skim milk
    1 t salt
    1 t black pepper

    Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the crockpot cover and turn on low. Cook for 10-12 hours overnight.

    ReplyDelete
  30. I make a very simple but yummy dish with a flank steak covered with a beer. I cook it for 6 hours on low. Sometimes, I throw in garlic, salt, pepper and onions.

    ReplyDelete
  31. I did this yesterday.
    Threw this all in the the pot for 6 hrs:

    1 cup black lentils
    some chopped garlic
    2 chunked up sweet taters
    2 spicy It. chicken sausage, cut into wheels
    some baby carrots
    2 cups chicken broth
    1/2 cup red wine
    salt
    pepper

    SOooooo yummo.

    ReplyDelete
  32. Someone else suggested stuffed cabbage- I love that in the crock pot, and I was surprised that you didn't have a recipe for it (because I lost mine and was looking for one the other day:). My recipe is different:

    Crock Pot Cabbage Rolls

    1 lb lean meat (I use turkey)
    1 c cooked rice
    1 egg (although I've made it without)
    1/4 c. milk
    1/4 c. onion
    salt and pepper

    Mix above together and stuff into cabbage leaves or other large greens (I've also used collard greens).

    Mix together and pour over:

    8 oz tomato sauce
    1 T. lemon juice
    1 T. brown sugar (I use less)
    1 T. Worcestershire sauce

    Then cook until done... I don't usually pay attention to timing these things, but probably about the same as a meatloaf or something similar.

    PS Just made your crock pot haggas... wish I would have used a less fatty ground beef, but otherwise yum, even my 2 year old liked it!

    ReplyDelete
  33. I do have a recipe for cabbage rolls. It's quite similar to yours, and the one posted---we were blown away by how good they were. I should really make them again!

    These recipes are wonderful, and I'm taking notes! thank you!

    --steph

    ReplyDelete
  34. Try this - I LOVED it!
    Crock-Pot Chicken Tortilla Soup:

    4 boneless/skinless chicken breasts
    1 box or 46 oz can of chicken broth/stock (takes a lot)
    1 can diced tomatoes (or 2 if you like them)
    small bag - or about 1-1/2 to 2 cups - of frozen corn
    4 or 5 unpeeled Yukon gold or red potatoes - idaho potatoes don't stay together as well
    6 Tbsp of chicken boullion WITH tomato - found near mexican foods or sometimes with other boullion *This is a very important flavor! :o)

    (You can also add chopped onions, chopped cabbage, peas...)

    Throw everything in the slow cooker and cook for 4 hours on high, 6 on low. Pull out chicken and CAREFULLY shred with 2 forks or chop - it is HOT! Put back in and serve with tortilla strips, tortilla chips, cilantro and/or chopped avocado. (If you want heat add some sliced or chopped jalapeno.)

    ReplyDelete
  35. Hmm... I checked your list, and didn't see these things, but I might have missed something. Forgive me if you've already tried 'em!

    Chicken spaghetti... 3-4 chicken breasts, jar of spaghetti sauce... cook all day, then shred the chicken and serve over pasta.

    Same goes for a jar of salsa, served in tortillas with taco-style toppings.

    Have you ever tried a quiche? I haven't, but it might be a fun experiment. I have a 'quick quiche' recipe that might be easily adapted.

    ...or stroganoff?

    I've also got a different jambalaya recipe using chicken instead of shrimp.

    e-mail me if you want any of the recipes!

    christinaweedon at yahoo dot com

    ReplyDelete
  36. I have an incredible recipe for a turkey chili (think Cincinnati type chili) that is SO easy and yummy! Totally a dump in the crock pot and leave it type recipe.

    If you'd like it, just pop over to my site:

    picturethis-tlh.blogspot.com and leave me a msg.

    Seriously - it's delish!

    ReplyDelete
  37. Is there a way to make GF Swedish Meatballs? Those are great for the crock. Or maybe some kind of Enchilada stew with peppers and onions etc....

    ReplyDelete
  38. Here's what I'm making in the crockpot tomorrow:
    http://kitchenkathy.blogspot.com/2009/05/i-just-put-all-this-in-my-crockpot-and.html

    ReplyDelete
  39. I only have ONE, good thing is, that it is a GREAT one!
    Roast Beef Taquitos!
    Take a roast, cook on loe 8 hrs with water and taco seasoning!
    remove and shred the meat and add a can or two red enchillada sauce AND pureed sweet potatoes or butternut squash (for EXTRA veggies).
    put mixture in tortillas, CORN in your case! and bake until crispy! Serve with some refried beans and sour cream! YUMMMMMMMY!!!!
    Love your blog and I would love to see how YOU modify this one!!

    ReplyDelete
  40. Would love some savory Carnitas! Have you done Carne Asada? How about a GF "dump" cake? My friend recently served me a great dish of black beans and rice with little shreds of pork and wonderful seasonings in it. The Silly Yaks a while back were talking about making bread in the crock pot. Thanks for all the great dinners that you have inspired! Rebecca THompson, Lancaster, CA 8 years GF!

    ReplyDelete
  41. Slap a hunk of beef in the pot (I think I had a 3lb rump roast), sprinkle on some Italian dressing mix (the powder stuff) and then add 12oz of beer. Cook on low for 10ish hours. We ate it with some of the jus and I'm gonna make burritos and something else with what's left over!!

    ReplyDelete
  42. How about chicken lasagna...I really enjoyed it.
    http://365daysofcrockpot.blogspot.com/2009/05/day-106-chicken-lasagna.html

    ReplyDelete
  43. We always make tri-tip taco meat in the crock pot
    Tri tip covered with water
    lime juice and lime slices
    lemon juice and lemon slices
    tex mex seasonings
    chipotle seasoning
    let it cook for about 8 hrs - it is incredible, falls apart and the taste is awesome!!

    ReplyDelete
  44. I guess this isn't GF because of the oats, but I'm thinking about trying these energy bars in the crockpot:

    http://jas.familyfun.go.com/recipefinder/display?id=50560

    ReplyDelete
  45. Can you do stuffed peppers in Crockpot?

    ReplyDelete
  46. You could make creamy chicken and chives! It's a new family favorite here. The leftovers are even better! YUMMY!

    6 pc boneless skinless chicken
    1/4 cup butter
    1/2 of a packet Italian salad dressing mix
    1 can cream of chicken soup
    1/2 c dry white wine
    most of an 8 oz tub cream cheese with chives & onion

    melt butter in a sauce pan then add all other ingredients until cream cheese isn't lumpy. pour over chicken and cook low 8-10 hours. serve over rice or baked potatoes.

    p.s. just tried your recipe for black bean chicken salsa soup tonight - it was amazing!!!!!

    ReplyDelete
  47. ... nevermind, just found the cabbage roll recipe. Oops! I contributed nothing:)

    ReplyDelete
  48. I like to cook a turkey breast in the crockpot. Just season it up with salt/pepper/garlic/whatever floats your boat, and cook it on low all day. Makes a nice, tender turkey. Then I make turkey and brown rice soup with the leftovers. Also, for chicken I like to either put a can of whole cranberries, an onion and french dressing, shred chicken after it has cooked. Nice BBQ type. Or cut frozen chicken into chunks, sprinkle with a pack of dry italian dressing mix and a little butter, then throw a can of cream of something soup on top. You can cook on high or low, just depends on what you need. Once the chicken is cooked, add a block of cream cheese and cook on high until melted. (I don't like this overcooked as the chicken gets an odd texture and I'm funny about textures so i don't usually cook it during the week because I work outside the home)

    ReplyDelete
  49. I've got lots of great crockpot recipes to dig through, but I think most of them came from your blog! Here are some others...


    Shredded Pork (I would think it would be good with beef too, will have to give it a shot)

    3-5 pound pork loin
    1 can coke classic
    1 cup sugar
    7 oz chipotle chiles in adobo sauce
    1 heaping teaspoon dry mustard
    1 heaping teaspoon cumin
    1 clove garlic, minced

    Remove chiles from adobo sauce...use just the sauce for sweeter taste, or use some or all of the chiles for a little more heat. Blend all but the meat, pour over the meat in the crock. Cook 7-9 hours on low, or 4-6 on high. Carefully turn meat halfway through cooking. Remove from crock, shred, and return to sauce. Serve over rice, on salad, or in tortillas.


    Shredded Chicken

    8 oz bottle zesty italian dressing
    1 tablespoon chili powder
    1 tablespoon cumin
    3 cloves garlic, minced
    5 pounds chicken breast

    Cook in crock 4 hours on high or 8-10 on low. Shred and return to sauce, cook on low for an additional hour. Serve on rice, on salad, or in tortillas.


    Roast beef Hash

    1 large onion, chopped
    2 pounds round steak, cut in 1/2 inch cubes
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 envelope brown gravy mix
    1 cup water
    6 large potatoes, peeled and diced
    8 ounces fresh mushrooms, sliced

    Layer in crock, cover and cook on low 8-9 hours. Serve with fresh garlic bread.


    Potato, Chicken and Bacon Soup

    6 large (Yukon gold) potatoes, diced
    1 onion, chopped
    6 cups water
    6 teaspoons chicken bouillon
    1 can cream of chicken soup
    1/4 teaspoon pepper
    8 ounces cream cheese, cubed
    1/2 cup crumbled cooked bacon
    2 cups cooked chicken, shredded
    shredded cheddar

    Combine potatoes, onion, water, bouillon, and soup in crock, cook on low 7 hours. Stir in cream cheese until melted and completely blended. Add bacon and chicken. Serve topped with shredded cheddar.



    Cheesy Potatoes

    2 bags refrigerated hashbrowns
    1 can cheddar cheese soup
    1 can cream of potato soup
    1 can cream of chicken soup
    16 oz sour cream
    4 oz shredded cheddar cheese

    Cook on high 5 hours, or low 8-10.




    Dijon Pork Loin (I would think it would work to sub chicken for the pork...another thing I'll have to try!)

    1 can cream of mushroom soup
    1/4 cup chicken broth
    1/2 cup dijon mustard
    1 teaspoon thyme
    3 cloves minced garlic
    1/4 teaspoon pepper
    6 potatoes, cubed
    16 oz baby carrots
    1 onion, chopped
    8 oz fresh sliced mushrooms
    2 pounds pork tenderloin

    Combine all but pork in crock pot, add in meat, be sure to get some sauce on meat. Cook on low 7-8 hours, or high 3-4.



    Sour cream and bacon chicken

    1 large onion, chopped
    16 oz fresh sliced mushrooms
    1 cup cooked crumbled bacon
    6 boneless chicken breasts
    2 cans cream of mushroom soup
    2 cloves garlic, minced
    1 cup sour cream
    1/2 cup flour

    Layer onion, mushrooms, and chicken in crock pot, combine remaining ingredients and pour over top. Cook on low 6-8 hours.

    ReplyDelete
  50. What about seeing if you can adapt your chicken nugget recipe to make homemade fish sticks?

    ReplyDelete
  51. Apple jelly!

    I did this last fall when someone gave us a huge bag of apples from their tree. If you make sure you include some under-ripe fruit you don't need to add any pectin.

    I don't have a spcific recipe - I just looked up various recipes online. I stewed the fruit, skins, cores and all, for a few hours (might have even been overnight) in the crock then strained through a clean tea-towel. I then reheated the liquid with an equal quantity of sugar (might have used the crock for that too - can't remember), along with some cinnamon sticks and cloves because I was making a christmassy version. I then poured into sterilised jars and it set beautifully!

    I still have one jar left in the fridge. It's lovely on pancakes, perfect for glazing fruit tarts, and a spoonful does wonders for chicken gravy.

    ReplyDelete
  52. This is my favorite crockpot recipe:

    http://www.bhg.com/recipe/soups/chicken-edamame-chowder/

    I leave out the green pepper and onion, and add extra zucchini instead. There's 2 jalapenos but it is really not that spicy.

    ReplyDelete
  53. This is my go to whole chicken recipe for the crock pot. It's soooo yummy. However, I don't know if you already have it/ tried it but thought I would post the link anyway.

    http://www.foodnetwork.com/recipes/emeril-lagasse/slow-cooked-chicken-recipe/index.html

    ReplyDelete
  54. You could start working on a complete meal plan ... for Christmas Dinner last year, we had SC Roast Beef with gravy, SC Potato Bake, and SC Chocolate Pudding for desert (on Christmas Eve)

    ReplyDelete
  55. Ohmygoodness, everyone has a suggestion for you, seems like. You have quite the following. I really enjoy your blog, and I do so from afar...you don't know me, but here is an idea for a meal. I don't know if you've done it yet, so sorry if its just a re-run to you!
    I kinda made this up, altered from a stove-top version I saw on tv. I took away and added some ingredients.

    Italian Cinnamon Chicken
    (okay, I dont have any exact measurments, I always just eyeball and dump it in)
    -1 cut up chicken, or 2-3 frozen boneless skinless chicken breasts
    -1 can of plain, unseasoned tomato sauce
    -1 can diced tomatoes
    -About almost a teaspoon garlic powder
    -About almost a teaspoon of italian seasoning, or oregano, or both!
    -Ground red pepper to taste (but it needs to be a little spicy)
    -Black pepper
    -About almost a teaspoon of onion powder
    -About a teaspoon and a half of ground cinnamon
    (like I said, I have no clue how much seasoning I use, I just eyeball and dump it in.)

    Put all ingredients in crockpot, cover and cook on low 6-8 hours. Serve over cooked orzo (or brown rice, but orzo is way better.) If you use the boneless chicken, I always take forks and shred it before pouring over orzo. I also serve with plain unseasoned green beans.

    My hubby loves this. It has a really different flavor, but it's suuuuper good.

    ReplyDelete
  56. Hi Stephanie! I've never left a comment on any of your recipes before, though I love MANY of them. Here's one of my favorite crockpot meals, especially for company (I have 4 kids, ages 4 and under that will not touch this dish even if it's covered in jelly beans and chocolate so...I'm not sure if your kiddos would like it).

    Spicy Italian Beef

    1 3 lb roast
    1 can of beer (I've always just used Miller Light)
    1 half jar of Pepperoncinis (whole pepperoncinis have the best flavor and I also pour in half of the jar of juice)
    1 packet of Italian seasoning
    1 can of beef broth

    Throw all ingredients into the crockpot on HIGH for 8-10 hours. At the 4 hour mark start breaking up the meat a little if you can (I use a spaghetti server to shred the meat). When all is said and done it should sort of have the consistency of pulled pork. I serve it like an open faced sandwich, over some yummy french bread or sourdough bread with a slice of provolone cheese. This is probably one of my favorite meals, and the spice is mild but not bland. Hope you and your family can use it! Keep up the AWESOME work:)!

    -Melissa

    ReplyDelete
  57. Crockpot Beef and Mushroom Strognaff:

    Ingredients:

    1 beef roast or beef chucks for stew (I usually use a roast)
    1 packet mushroom gravy (you can find it by the taco seasoning packets)
    1/2 cup water
    1 cup sour cream
    1 pint mushrooms, sliced
    cooked no yoke noodles

    Combine water and mushroom gravy pack and pour over beef in crock pot. Cook on low for about 6 hours. One hour befor serving time, break apart meet with fork and add sour cream and mushrooms, mix well. Allow to cook for about 1 hour more and serve over no yoke noodles.

    ReplyDelete
  58. this is so yummy! The sauce is amazing!!

    Maroccan Chicken

    4 Boneless skinless chicken breast (really any kind of chicken will work, even bone-in)
    1 can pineapple
    1 onion
    2 cloves of garlic, minced
    2 TBS lemon juice
    1 tsp salt
    1 tsp marjoram
    1/2 tsp cayenne pepper
    1/4 tea turmeric (ginger and pepper can be used in place of)
    1 TBS cornstarch
    1 TBS water
    1 TBS fresh parsley or 1 tsp dried parsley

    Combine chicken, pineapple and juice, onion, garlic, lemon juice, salt, marjoram, cayenne, turmeric in crock pot. Cook on low for 6-8 hours. 5 minutes before serving, remove chicken from sauce and set aside. Combine cornstarch and water and mix into sauce (for an even thicker sauce add more cornstarch. Allow to cook while stiring occanionally for 5 minutes. Pour sauce over chicken and garnish with parsley.

    ReplyDelete
  59. I created this one and it's always a favorite!

    CROCK CHICKEN & BEAN BURRITOS

    Ingredients

    1 1/2 lbs boneless chicken thighs (may use breasts)
    2 (15 1/2 ounce) cans black beans, drained
    1 (16 ounce) jar salsa
    1 tablespoon cumin
    1 can diced tomatoes w/green chilies
    1/4 cup tequila or beer
    1 can of corn, drained
    2 tablespoons vinegar
    1 can refried beans
    10 burrito-size tortillas
    3/4 cup taco sauce
    1 cup cheddar cheese, shredded
    sour cream & sliced scallions (for garnish)

    Directions
    Add all ingredients to crock pot EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar. Cook on low 6-8 hours.

    Add vinegar and shred chicken with forks (I find a potato masher works well too).

    In two 9x13 baking dishes evenly spread half of the taco sauce.

    Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).

    Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.

    Bake at 350 for 10 minutes, or until cheese melts.

    I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.

    ReplyDelete
  60. I can't remember if you've done stuffed peppers or not, but this is one of my fave crock pot recipes.

    Mix these ingredients
    1 package (1-1.5 lbs) of ground turkey (you can cook it before, but you don't need to... it turns out a little greasier if you don't, which I kind of like)
    1 cup (approx) cooked rice
    1 can tomato sauce, tomato soup, diced tomatos, whatever you have (I really like diced fire roasted tomatos)
    2/3 package shredded cheese (I usually go for a white variety, but again, whatever you have)
    palm full of cumin
    palm full of coriander
    salt and pepper

    Stuff mixture into 4-5 green, yellow, or red peppers.
    Arrange in crock pot.
    Put about 1/4 cup water to keep peppers from burning around the edges.
    Cook on low about 8 hours.
    About 5-10 minutes before serving top with remaining cheese.
    Serve when the cheese gets melty. YUM!

    I've varied on pretty much everythign in this recipe and it's always great. Once I even used left-over pot roast meat and it was still excellent!

    ReplyDelete
  61. Here's the best recipe ever. It's a go-to for me, cheap, easy, DELICIOUS. It's called Great Chicken. To me this only works with chicken legs. Put a whole bunch in crockpot. Cover with this sauce: One of those small cans (that come in a p-pack) of tomato juice, 1/4 vegetable oil, 1/4 cup soy sauce, 3 cloves garlic chopped, 1/2 cup brown sugar. Whisk all that together and pour over chicken. Cook on low for at least 6 hours. Chicken is sweet and savory, carmelized in spots - YUM! Excellent over rice or noodles.

    ReplyDelete
  62. If you LOVE chocolate - you have to try this!!! Must be served with a BIG lass of milk or Ice Cream.

    It's my favorite birthday cake!

    CROCK POT CHOCOLATE CAKE
    1 box chocolate cake mix
    8 oz sour cream
    1 pkg instant chocolate pudding
    1 cup chocolate chips
    4 eggs
    3/4 cup oil
    1 cup water

    Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.
    Cook 3-4 hours on high or 6-8 hours on low.

    Karen in MN

    ReplyDelete
  63. What about a Chicken Florentine type of dish? I was just eating a Chicken Florentine Lasagna from Lean Cuisine and I started to think that it could probably make for a good CP recipe. It seems that everything I eat these days gets evaluated for its CP potential! The LC dish was good, but I thought it could be way better when made from fresh ingredients in a CP.

    It has chicken and spinach, obviously, but also carrots, red peppers, mushrooms, onions, and Parmesan/Romano/mozzarella cheeses. It sounds so yummy I think I may need to try it myself!

    I also like the idea about featuring reader recipes and reviews/tips.

    ReplyDelete
  64. Though it doesn't really count as crockpotting, I, in a fit of desperation, used the stoneware insert from my crockpot to make tiramisu for our mother's day buffet.

    (Cooking Light's Tiramisu Anacapri, with pound cake instead of lady fingers.)

    Combine 14 oz sweetened condensed milk (fat free?), 1 pkg instant vanilla pudding and 1 C cold water. Whisk until smooth and chill, covered with plastic wrap, until firm.

    In a medium bowl, beat 8 oz fat free cream cheese (softened) until smooth. Beat in pudding, then fold in 8 oz Cool Whip.

    In a 2 C measure, combine 2 T instant coffee, 1 C hot water and 1/2 C Kahlua.

    Slice a loaf cake into sliced about 1/4 inch thick. layer 1/3 of the slices in your crockpot insert. Pour 1/2 C of the liquid evenly over the cake. Smooth 1/3 of the pudding over the cake. Sprinkle with 1 T cocoa powder.

    Repeat, ending with cocoa.

    Cover and chill at least 8 hours.

    ReplyDelete
  65. I made a really healthy vegetarian chili last night-
    mix together 1/2 head of chopped red cabbage, a zucchini or two, an onion, one red and one green bell pepper, shredded carrot, frozen corn, and a few cans of tomatoes and beans (I used 2 and 3 respectively but I have a huge crock pot) and seasonings.
    It was really good. I was afraid it would be too vegetable-y and healthy but it tasted like your normal yummy chili.
    Not really original results, just kinda different ingredients.
    -Karell

    ReplyDelete
  66. Hey Stephanie,

    Have you ever tried making some sort of a crockpot pizza? I think it could be good, and fun to figure out! I have no idea what you would use for the "crust," but I'm sure you'll come up with something. :) You're brilliant and creative!

    ReplyDelete
  67. I have a recipe for hte oven that I think will be good for the crockpot. You are the master so im sure you can convert this recipe accordingly.
    Ing:
    Chuck Steak
    1 onion sliced into rings
    seasoning you use on steak (i use salt, pepper, onion and garlic powder)
    splash of vinegar
    1/2 cup - 3/4 cup of water.

    Dir: Preheat oven to 350. heavily season steak on both sides and lay in a baking pan. cover with onions. splash steak with vinegar (no more than a capful)
    fill with water to almost cover the steak. Might be more than noted. cover with foil and cook for 3 hours.
    when its done you can pull meat apart effortlessly with a fork.

    ReplyDelete
  68. Some more ideas, more interesting than my chili one:
    -Cottage Cheese (http://planetgreen.discovery.com/food-health/cottage-cheese-recipe.html)
    -Pate (lots of recipes, just look it up)
    -I guess you probably don't need this much in a GF household, but I was always curious if you could rise dough in a crock pot.
    I guess those are my only ideas.
    -Karell

    ReplyDelete
  69. Hi, here are my latest...

    http://thecookersblog.blogspot.com

    ReplyDelete
  70. Okay, here's an African recipe for a stew that I've been curious to try, but I wonder if it could be made in the CrockPot? I figured if anyone would know, it'd be you! ;)

    http://www.mycharmingkids.net/2009/02/i-hate-to-cook-hodgepodge-plus-african.html

    ReplyDelete
  71. Hi Steph! Here's a great recipe...I think it came originally from a Sunset Crockpot Cookbook:

    Cranberry Chicken

    1 onion thinly sliced
    1 cup fresh cranberries
    12 skinless, boneless chicken thighs
    1/4 cup catsup
    2 T brown sugar
    1 t. dry mustard
    1 T cider vinegar
    1 1/2 T cornstarch blended with 2 T cold water
    Salt

    In a 3 quart or larger crockpot, combine onion and cranberries.

    Rinse chicken, pat dry, and arrange on top of cranberry mixture. In a small bowl, mix catsup, sugar, mustard, vinegar; pour over chicken.

    Cover and cook on low setting until chicken is tender when pierced (6 to 8 hours). Carefully lift chicken to a warm serving dish and keep warm.

    Blend cornstarch mixture into cooking liquid. Increase cooking heat setting to high, cover and cook, stirring occasionally, until sauce is thickened, about 10 to 15 minutes. Season sauce to taste with salt, pour over chicken. Makes 4 servings.

    ReplyDelete
  72. Stephanie, I tried this last week, and it was really good. My husband has been home with my girls lately, he lost his job in Feb. (a blessing in disguise really) and I asked him to make this... he did a great job too! We had a frozen pot roast, sprayed down our crock pot, added a bit of water, let that cook a few hours and then added some... Mango Peach Salsa, from Costco!! Let it cook all day like that... and it was SO good! Next time I will add some cilantro towards the end of cooking. And, sorry I don't have times or measurements for you, we rarely measure anything at our house. We served it with rice and sour cream... YUM! Just something for you to play with.

    ReplyDelete
  73. I tried this yesterday:

    http://www.foodnetwork.com/recipes/rachael-ray/calabacitas-casserole-with-polenta-and-cheese-recipe/index.html

    I didn't keep track of the timing, though. I sauteed the onion, pepper and squash on the stove, then threw it all in the crockpot.

    I like to cube the polenta (I also warmed up the polenta in the microwave after cubing). I put that on with the cheese, cracked the lid open with a spoon and cooked it until the cheese melted.

    ReplyDelete
  74. how about greek green beans!

    green beans washed and trimmed
    1 can diced tomatoes
    1/2 small can tomato sauce
    some chicken stock
    1 onion chopped
    1 garlic clove minced
    1/4 cup extra virgin olive oil( or less)
    1 tablespoon butter
    fresh parsley
    saute onions and garlic in olive oil and butter add green beans.
    put green beans in crock with everything else and cook for 8 hrs on low.
    (you can toss in some cut potatoes to if to want)

    Serve with feta cheese and toasted bread!

    ReplyDelete
  75. I have a couple of stand by recipes
    Big T which is a sloppy joe/taco meat. The other is Chicken Ole. http://dorothygibson.blogspot.com/2009/05/crock-pot-main-dishes.html
    Please check my blog for the recipes if interested!

    ReplyDelete
  76. Oh darn! I was hoping you would have some ideas for me. Btw, love the homemade yogurt. We make about a gallon a week. Also, a big fan of Jamaican Pumpkin Soup and Moroccan Lentil Soup.

    ReplyDelete
  77. I tried this rotisserie chicken, to easy and very tasty.

    http://www.recipezaar.com/Crock-Pot-Rotisserie-Chicken-182629

    ReplyDelete
  78. I don't know if you've already done a Chai Tea but that would be a good one. Easy to do in the crockpot.

    ReplyDelete
  79. "Chop Chop Chicken" is a family favorite:

    http://www.recipezaar.com/Chop-Chop-Chicken-211549

    and "Filipino Adobo":

    http://www.recipezaar.com/Filipino-Adobo-Pork-or-Chicken-With-Slow-Cooker-Variation-281472

    Great for freezing a few bags ahead to eat later. :)

    ReplyDelete
  80. I love to make my German Rouladen in the CP. For our family of 5, I make 8 which is plenty. I use very thinly cut beef (Rouladen), brush them with German mustard, cover them with 1 slice each of any bacon, half a cornichon (pickle) and a ring of white onion. Roll it all up and pin with a tooth pick to keep from unrolling. Place all in CP. Cover with beef stock / broth, 1 cup dry red wine, season to taste with salt, pepper, lots of paprika, pinch of nutmeg. Cook for 8 hours on low, thicken sauce with some flour or starch. Serve over Spaetzle or other noodles, or potatos. We usually have German cucumber salad with it as well! A family favorite for sure!

    ReplyDelete
  81. This is more of an appetizer but my husband loves it so much he said he could eat a whole crock pot of it for dinner. And it's sooo easy. I take it to all parties and showers I have to take food too, and it is a HIT. Not ever leftovers to take home, darn:

    1 8 oz bar cream cheese
    1 can rotel tomatoes (i don't know if these are gf, but I'm sure you could come up with a gf substitute if they're not)
    1 can shoepeg corn (and it's important that it's shoepeg..don't use regular canned corn. It doesn't taste right if you do).

    Dump all ingredients in a crockpot and melt on low, stirring to combine occasionally.

    If I'm in a hurry, I'll melt all ingredients in the microwave first then keep on low or warm in the crockpot. SO YUMMY!

    Serve with fritos scoops or tortilla scoops. It is AWESOME.

    ReplyDelete
  82. I make meatballs in gravy in one crockpot and baked potatos in another and put the meatballs and gravy over the potatos. Family loves it. Let me know if you want me to post how I make it.
    Another favorite is chicken taco soup.

    ReplyDelete
  83. Here's a really simple one I've done for years. I call it....

    Kielbasa & Potatoes

    1 lb kielbasa smoked sausage, sliced into rounds
    7-9 potatoes--peeled or not--and sliced.
    1 can cream of mushroom soup
    1 can cheddar cheese soup

    Mix it all together and cook on low 6-8 hours.

    Cathy ♥

    ReplyDelete
  84. ranalloc@yahoo.comMay 14, 2009 at 4:42 AM

    one of my favorite is to take frozen 1 oz meatballs. equal parts cream of mushroom soup and french onion soup and throw it all in the crockpot on low or high depending on when you want to eat. Don't leave it on high more than 2-3 hours. eat by themselves or over noodles or rice.

    ReplyDelete
  85. Thought of another one of my favorite German recipes which I changed over for CP use. Chicken Frikassee...

    You can either cook a whole chicken in the CP the night before and use the meat (not the skin), or do what I do (the easy way) and just use chicken tenders.

    Cut them into cubes and fry them up in a pan (that way you don't have that yucky looking white grizzly stuff in the sauce from the chicken protein). Dump into CP, dust with some flour or starch to help thicken the sauce later, cover with chicken stock / broth. Add the juice of half a lemon, salt, pepper, a pinch of nutmeg, some capers. Cook for 8 hours. For the last hour, add 1-2 cups frozen peas and if you like, some canned mushrooms (I don't, my kids hate mushrooms). Add approx. 1/2 cup of whipping cream 30 mins before serving.

    Serve over rice!

    This is also a great recipe for those days when kids have a stomach virus, just eliminate the whipping cream.

    ReplyDelete
  86. Some great sounding recipes. Here's some I like.

    BBQ Turkey Smokey Joes
    (Rival's "The New Creative CrockPot")

    3 lbs. ground turkey
    1 onion finely chopped
    1 green pepper, seeded and finely chopped
    2 - 8 oz. cans tomato sauce
    3/4 cup ketchup (substitute BBQ for part if you like less sweet sloppy joes)
    1/4 cup brown sugar
    3 Tbs. cider vinegar
    1 Tbsp. liquid smoke
    1 Tbsp. Worcerstershire sauce
    1 tsp. cayenne pepper
    1/4 tsp. freshly ground black pepper
    1/4 tsp. garlic powder

    10 onion sandwich rolls, split and toasted

    Brown the turkey in a skillet and drain the fat. Place in the crockpot slow cooker and add the remaining ingredients. Stir thoroughly. Cover; cook on Low 8 to 10 hours (or on High for 3 to 4 hours). To serve, spoon turkey and sauce over the rolls.

    Makes ten servings.

    (Yeahrightsure!)

    EDITED TO ADD: "For a 5,6, or 7 qt. cooker, double all ingredients except the ketchup, sugar and vinegar."

    Buffalo Chicken Wraps
    1-2 pounds chicken breasts (boneless, skinless)
    1 cup of Buffalo Wing Sauce
    1/4 cup of Ranch dressing
    Tortillas
    Lettuce, tomato

    Place chicken breasts in crockpot with 3/4 cup of wing sauce. Add enough water to crockpot so chicken is covered. Cook until chicken is done, about 3-4 hours. Remove chicken from crockpot and discard juice. Shred the chicken and return to empty crockpot. Add 1/4 cup wing sauce and 1/4 cup ranch dressing. Cook until all warmed through. Serve wrapped in a tortilla with extra ranch (if desired), shredded lettuce and tomatoes.

    ***I don’t add any water to the crockpot, just cut the chicken in big chunks and cover it with wing sauce. Then just shred in crockpot when finished and add additional wing sauce if needed, serving the ranch on the side.

    Tuscan Style Beans and Franks

    1 lb. Italian turkey sausage links
    1 can (15 oz.) red beans, rinsed, drained
    1 can (15 oz.) great northern beans, rinsed, drained
    1 can (14.5 oz.) diced tomatoes, undrained
    1 small red pepper, sliced
    1 small green bell pepper, sliced
    1 small red onion, chopped
    1 tsp. minced garlic
    ¼ cup red wine (optional)
    1-1/2 tsp. dried sage leaves
    Salt and pepper to taste

    Cut each sausage link into 3 or 4 pieces. Combine all ingredients in the slow cooker, arranging sausage on top. Cover and cook on low 5 hours, or until peppers are tender.
    Optional: Add ½ cup leftover spaghetti sauce to crockpot.

    ReplyDelete
  87. Here are two bean recipes we like at our house:

    Kemp's Black Beans (we use 6 3/4 c water):
    http://www.epicurious.com/recipes/food/views/Kemps-Black-Beans-238086

    Vegetarian Cassoulet:
    http://allrecipes.com/Recipe/Vegetarian-Cassoulet/Detail.aspx

    Enjoy! Thanks for all of your great recipes.

    ReplyDelete
  88. we love this one

    chicken or pork chops
    1 pkg cream cheese
    1/2 pkg italian dressing mix
    1 can cream of mushroom soup
    1/2 cube butter

    place chicken or pork chops in crockpot. Put the remaining ingrediants in saucepan and heat and stir until combined. Pour over meat. Cook on low 6-8 hours.

    ReplyDelete
  89. I dont have a recipe but chicen tikka massala is similar to chicken curry and would probaly lend itself to cooking in a crockpot. Thanks so much, I love your blog, I've been reading for almost a year.

    ReplyDelete
  90. Curried Lentil Soup Basically, I throw in a cup or so of lentils, whatever veggies sound good (we usually use potatoes, carrots, and onions, but others will work too), a few tablespoons (yes, Tbsps) of curry powder, a big can of tomato juice (or diced tomatoes), a little water (or broth), and some red pepper flakes in a big crock pot. Spices can be added to your taste. This is really easy, freezes well, is vegetarian, and is really healthy.

    ReplyDelete
  91. Baby Back Ribs

    These are easy to make, and fell off the bone. I used 3 lbs. of pork baby back ribs and it made enough for 4 people. The original recipe is from allrecipes.com - http://allrecipes.com/Recipe/Slow-Cooker-Barbecue-Ribs/Detail.aspx but I made my own modifications based on other reviewers.

    INGREDIENTS

    * 4 pounds pork baby back ribs
    * salt, pepper and garlic powder
    * 2 cups Hoisin sauce
    * 1 cup ketchup
    * 2 tablespoons brown sugar (more or less, depending on how sweet you like them)
    * 4 tablespoons vinegar
    * 2 teaspoons dried oregano
    * 2 teaspoons Worcestershire sauce

    DIRECTIONS

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Season ribs with salt, pepper and garlic powder. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. *If possible, use a broiler pan so the fat drips off.
    3. In a medium bowl, mix together the BBQ sauce, ketchup, hoisin sauce (if using), brown sugar, vinegar, oregano, Worcestershire sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
    4. Half way through cooking, switch the ribs placed on top with the ones on the bottom.
    5. Cover, and cook on low for 6 hours, or until ribs are tender.

    SLOW COOKED MESQUITE BEEF (from www.lawrys.com)

    Prep Time: 5 minutes
    Cook Time: 4 hours
    Serves: 8

    Ingredients
    3- to 3-1/2- lb. boneless pot roast (rump, chuck or round), trimmed
    3/4 cup Lawry's® Mesquite Marinade With Lime Juice

    Directions
    In slow cooker, arrange beef. Pour Lawry's® Mesquite Marinade With Lime Juice over beef. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours.

    Remove beef to platter and shred with fork. Return to slow cooker with juices. Serve, if desired, in toasted French rolls, warmed flour tortillas or taco shells.

    Chicken Stroganoff

    INGREDIENTS

    3 chicken breasts - cubed
    1/4 cup chicken broth
    1 packet dry Italian salad dressing mix
    8 oz cream cheese, softened
    10.75 oz can condensed cream of chicken soup
    1 pound of fresh mushrooms - diced
    non-stick cooking spray

    DIRECTIONS
    1. Non-stick spray the crockpot
    2. Add all ingredients except cream cheese. I usually do chicken first, then mushrooms, then all the others. Stir. Cook low in crockpot for 5-6 hours.
    3. Add cream cheese and stir into pot 30 minutes before serving. cook 30 minutes more on high.

    Enjoy over pasta or rice.

    ReplyDelete
  92. oops one more - made this for cinco de mayo last week, from allrecipes.com. i doubled all the spices - and didn't bother measuring (just eyeballed it).

    SLOW COOKER CARNITAS

    INGREDIENTS:
    1 teaspoon salt
    1 teaspoon garlic powder
    1 teaspoon ground cumin
    1/2 teaspoon crumbled dried oregano
    1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon
    1 (4 pound) boneless pork shoulder roast
    2 bay leaves
    2 cups chicken broth

    DIRECTIONS:
    1.Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
    2.Cover and cook on Low until the pork shreds easily with a fork, about 6 hours.
    3. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
    4. Put pork on a cookie sheet and broil the meat for about 5 min. to get the top crispy.

    ReplyDelete
  93. We eat 'candy chicken' at least once a week. sooo good!

    ReplyDelete
  94. I made a delicious 13 bean and ham soup last night. I know you don't do ham but I thought I'd share this anyways. SOOOO simple and SOOOO delicious.

    1 Leftover ham bone with ham meat still on it.

    About 2 quarts of water

    2 cups of 13 bean mixture (I used the Bobs red mill)

    Big can of diced tomatoes

    1 big onion, chopped

    couple tsp. chili powder

    I boiled my beans briefly (because I forgot to soak them over night), then I just put everything in the crockpot. I had it in there for about 6 hours on high and then switched it to low. We didn't actually eat it that night and it sat in my crockpot until 11pm so it was in there for about 16 hours! But the beans had softened so much by then that it had thickened up and the meat from the ham practically fell right off. I chopped up the meat and put it in there and we ate it for lunch today. It was very mild but full of flavor! This is now my go to reciped after we've had ham. Great thing was, the ham was one of those cheap hams you get around Easter for about $.79 a pound so it was like $8, it lasted for 2 meals plus made a ton of soup.

    ReplyDelete
  95. One of our very favorite crockpot recipes is a zesty-flavored turkey breast. For a 4 to 6 lb turkey breast, stir together 1/2 cup fresh parsley (or equivalent dried amount), 1/2 cup vegetable oil, 2 tbsp salt, 2 tbsp black pepper, and 1 cup apple cider vinegar and pour over turkey breast. Sprinkle 1/4 cup fresh parsley on top (or equivalent dried amount). Cook 4 to 4/12 hours on high or 8 to 8 1/2 hours on low. (If frozen, be sure to remove anything in the cavity and cook for about 10 hours or so.) My son has loved this recipe even from an early age. The leftovers are fabulous to use in making quesadillas, enchiladas, etc., with corn tortillas.

    Shirley

    ReplyDelete
  96. highligh more layered meals like
    http://crockpot365.blogspot.com/2008/08/crockpot-layered-dinner-steak-potatoes.html

    ReplyDelete
  97. i say pick a country and try something new! Like Russia! Maybe you can make some beet soup or caggabe rolls :)

    ReplyDelete
  98. We did homemade spaghetti sauce/baked spaghetti in the crock-pot....
    It was GOOD!!

    http://brinsfield.blogspot.com/2009/05/homemade-spaghetti-sauce-turned-baked.html

    ReplyDelete
  99. Hi Stephanie,
    My husband is a hunter and our whole family looks for recipes that work well with wild game. Here's one we like:
    http://www.scribd.com/doc/15451930/French-Dip-Sandwiches
    Julie

    ReplyDelete
  100. I made this for the first time yesterday, and it was absolutely delicious. I thought about your blog because I've been planning to try some of your Asian recipes, and probably the Indian Curry next week. Anyhow, this is one of the best soups I've ever made. You'd have to check on the gluten-ness of it, since that's not something I check for. When I make it again, I will add mushrooms. I also think it would be good with tofu as well as shrimp.


    Thai Shrimp Soup
    ¾ lb large shrimp, peeled and deveined, shells reserved (I used one pound)
    8 cups fish stock or chicken stock (I used two cups of shrimp stock and six cups of chicken stock)
    1 cup diced carrots (I used on can of carrots)
    3 stalks lemongrass, thinly sliced (I used one stalk of dried lemongrass)
    2 to 3 tablespoons fresh ginger, peeled and grated
    2 tablespoons minced garlic
    1 ½ tablespoons finely chopped fresh Thai basil or basil (I used dry basil)
    1 ½ tablespoons finely chopped fresh mint
    1 ½ tablespoons finely chopped cilantro
    1 serrano chile, stemmed and thinly sliced (I didn't use)
    1 to 2 limes, juiced (I used one)
    1 can unsweetened coconut milk
    ¼ to ½ teaspoon sambal oelek chile paste (I used 1/4 teaspoon of regular Thai Garlic Chile Paste from Kroger)
    6 thin lime slices

    1. Halve shrimp lengthwise. Place in refrigerator. Place shrimp shells, stock, carrots, lemongrass, ginger and garlic in 3 ½ to 7 quart Crock-Pot. Cover and cook on low 3 ½ to 4 ½ hours or on high 2 to 3 hours.
    2. Strain broth and return to Crock-Pot; discard solids. Add shrimp, basil, mint, cilantro, chile, lime juice, coconut milk, and chile paste. Cover and cook on HIGH until shrimp are cooked through, about 15 minutes.
    3. Taste and adjust seasonings. Ladle soup into serving bowls and garnish with lime slices.
    Makes 6 servings.

    ReplyDelete
  101. Throw some yukon gold potatoes in the pot, cover with a large jar of saurkraut, top with a polish kielbasa (I use Hillshire Farms) and cook on low for 6-8 hours. The kraut gets a yummy mellow flavor that is perfect with the kielbasa. Serve with a side of peas and toppings of mustard, sour cream, and horseradish.

    I make this at least once a month and the whole family loves it.

    ReplyDelete
  102. This is great with rice, steamed veggies and a salad:

    Bulgogi (crockpot)

    4tbs. soy sauce
    2tsp. sesame oil
    2tbs. sugar
    1/2tsp. black pepper
    1clove garlic-chopped
    1 1/2 pounds sirloin tips or strips

    DIRECTIONS

    Mix the marinade ingredients (all but the beef) and add to the meat. Cover & marinade at least 2 hours. I recommend overnight. Pour mixture in crock pot, make extra batch of marinade & add extra marinade & in crock pot. Cook on low for 6-8 hours.

    I find some meats cook up rubbery in the crock pot....sirloin strip or tops have worked well in the crock pot. For large group I buy a roast & have it shaved...they hate doing it at the grocery store, but will if you give them notice. I have used eye of the round roasts & bottom of the round roasts...if it's shaved it comes out great in the crock pot. I pretty much experiment with different cuts of meat, to see what works best I hope this helps.

    ReplyDelete
  103. How about doing something with turkey breast? I do this in a dutch oven and my kids scrap the bottom.

    course Steak seasonings
    onions
    garlic
    celery
    bell pepper


    mrs.dash
    3 cups of broth


    Rub breast with oil lightly, stuff with veggies, then season with course steak seasonings and mrs. dash.

    Pour broth in bottom, then gingerly place turkey breast in crockpot.

    Cook per weight.

    ReplyDelete
  104. If you want easy, easy . . .

    frozen chicken
    1 jar Catalina or French dressing (fat free is fine!)

    Pour dressing over the chicken, cook on high for 4 hours, serve over rice. When I serve frozen Steamfresh veggies with it, I have my family's favorite dinner made with about 60 seconds of hands-on time!

    ReplyDelete
  105. Here's one that I converted from an oven recipe -- turned out great!
    *4 frozen chicken breasts
    *1 small can diced tomatoes (preferably the type with Basil and Italian seasonings)
    *1/2 jar prepared pasta sauce
    *Italian seasoning, garlic powder, oregano
    *10 oz. frozen spinach
    *1/3 lb. pasta
    *3 oz. cream cheese, microwaved a bit until soft, then mushed up
    *1/2 cup mozzarella cheese
    *1/4 cup parmesan cheese
    *Fresh basil

    Directions:
    Place the frozen chicken breasts, tomatoes (with juice, don't drain), pasta sauce, and dried seasonings (go fairly heavy on them) in crockpot. Cover and cook on low for 6-8 hours.

    About 2 hours before serving, place frozen spinach in crock. I just chucked in the frozen block, and went back 30 minutes later, after it thawed, to stir in in.

    30-45 minutes before serving, put pasta in crock. If you're using spaghetti, break it in half. Push down so it's covered by the liquid (you'll probably have to get it under the chicken to keep it covered)

    When you're ready to serve, use a spoon or utensil to break up the chicken into smaller pieces. Put all three cheeses and the fresh basil in the crock, stir a bit to melt the cheese, and enjoy!

    ReplyDelete
  106. I was wondering if you could make chicken spaghetti (the one with the Velveeta cheese) in the crock pot?

    ReplyDelete
  107. I made this amazing chocolate peanut butter pudding cake in the crockpot the other day. I am thinking about doing an adaptation with pineapple and coconut milk...have to figure out the logistics. But I'm all for crockpot dessert, for sure!

    ReplyDelete
  108. I don't know if it's okay to rip off a recipe from Betty Crocker, but this one is a favorite in my house:

    Slow Cooker Beef Stroganoff
    http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=33126

    ReplyDelete
  109. I have my own cooking blog, so you could try one of those recipes. A few of the recipes posted are actually yours. :-) I do make sure I give you credit for them and put your link on there.

    http://cookingmommy-cookingmommy.blogspot.com/

    ReplyDelete
  110. You inspired me. Before reading your blog I knew how to make 1 thing in a crockpot and now I try to use it all the time.

    Today I took a can of Campbells French Onion soup and cooked a roast down in it with a little water. Yummy and served it with red potatoes and a salad. I've made roast with cream of mushroom soup in the crockpot too.

    I am sure you'll come up with ideals. Thanks for inspiring us and hopefully we'll inspire you!

    ReplyDelete
  111. I thought you had done it all but with the recipes here in comments, there's plenty yet to be done !

    How about a breakfast bake ?
    lynnskitchenlife202.blogspot.com

    ReplyDelete
  112. Crock Pot Beef Barley stoup

    * 1 pound lean stew beef, cut in 1/2-inch cubes
    * 1/2 cup chopped onion
    * 2 ribs celery, chopped
    * 2 medium carrots, diced
    * 3/4 cup barley
    * 1 bay leaf
    * 6 cups beef broth
    * 1 teaspoon salt, or to taste
    * pepper, to taste

    Preparation:
    In crockpot, combine stew beef with onion, celery, carrots, barley, bay leaf, and beef broth. Cook beef and barley soup on LOW in crockpot for 6 to 8 hours.

    ReplyDelete
  113. I just made the hawaiian chicken that crockpottuesdays suggested with a crowd of ladies. It was a HIT.

    ReplyDelete
  114. Luby - Mediterranian dish

    package of stew meat, 1 small onion chopped, 1 package frozen green beans, the large can of tomato juice. Sprinkle cracked black pepper over all, dump in the crockpot and cook on low all day. Serve over rice.

    ReplyDelete
  115. I have a phenomenal Red Beans and Rice recipe (closest to cajun I've found) if you'd like it. :)

    ReplyDelete
  116. Hi Steph. I love your blog, its the only one I read. I have been following it since I saw you on the Rachael Ray show. :)

    Have you done anything Korean? I saw a Korean BBQ sauce at the store and it sounded interesting. Also, have you ever use hoisan sauce? I love to cook with that when I can. My speciality dish is kung pao chicken. If that could be done in a crock pot that would be great. I have seen some curry recipes but I would love to see Thai Peanut Satay. Yum!

    Besides that, I would say a cheeseburger lasagna, beans casserole, or pork chops and stuffing. I know you have an adversion to pork but it's quite delicious when cooked all day in stuffing. :) I would still recomment a nacho meatloaf. If you make a chilaquiles, that would delicious too. Last week I make spaghetti and meatballs with cheese tortellini. I actually cooked the tortellini in with the sauce, in the crock pot. It turned out great. Have you made garlic bread in your crock pot? Ok this is getting a bit long (Sorry!). Lastly, have you or can you cook pasta in a crock pot? Thanks Steph, I can't wait to see what you make next!

    Charity

    ReplyDelete
  117. How about Chicken Marabella aka Chicken with olives and prunes. I know it sounds strange, but it's really very good.

    Here's the link to the recipe I used http://allrecipes.com/Recipe/Prune-and-Olive-Chicken/Detail.aspx(I was brave and tried it in my crock!). The only change I made was to use less white wine and cut the prunes up tiny-my 9 yr old couldn't tell what it was and ate it with rice (4/5 rice to 1/5 chick, hey, at least he ate some).

    BTW, I made your recipe for mac n'cheese, but threw in a good handful of blue cheese crumbles, so tasty we licked the crockery clean! Thanks a bunch Stephanie!

    ReplyDelete
  118. this is a traditional filipino dish, which i tweaked for the slow cooker. my kids love it, and so does anyone i serve it to. it is not sweet, but tangy!

    CHICKEN ADOBO for the slow cooker

    1-1/2 small sweet onion, sliced

    1 cup and two Tablespoons of soy sauce (I prefer light for this recipe)

    1 TSP black peppercorns

    8 cloves garlic, crushed (the vampire fearing types among you may prefer more)

    3/4 cup vinegar (I prefer white, many people like red wine)

    1-1/2 (3lb) whole chicken cut into pieces (or you can use chicken wings/thighs, breasts..whatever you've got).

    1 cup water

    2 bay leaves

    Place chicken in a slow cooker.

    In a small bowl mix the onion, garlic, soy sauce, peppercorns, vinegar, water, & bay leaves and pour over the chicken.
    Cook on Low for 6 to 7 hours.
    Eat over white rice (or brown for extra healthy.)

    If you want a "thicker" sauce, use corn starch at the end.

    Enjoy!

    ReplyDelete
  119. Brazilian Black Bean Stew

    This has a very unique, refreshing flavor....i love it. Recipe is posted on my blog here:
    http://wirigs.blogspot.com/2008/04/on-menu.html

    ReplyDelete
  120. Hi there! I love your blog and have it as a fav on my own blog. I have you a surprise on my blog, please visit...
    http://tutusandchoochoos.blogspot.com
    Kelley

    ReplyDelete
  121. Very Yummy!

    2 c broth (I prefer veggie)
    1-2 c coffee
    1 onion (I used sweet..)
    2-3 lbs pork roast or chicken breast

    Cook on low till tender, if you want you can add some rice during the last 20 minutes or so. Please note it tastes nothing like coffee.

    ivamissiva@aol.com

    ReplyDelete
  122. Alright, I've proven that I can easily miss recipes on your site even when I swear I've scoured for them, but two I haven't seen- Spaghetti Squash, and Yogurt. I do Spaghetti squash by cutting in half and placing in crock pot cut side up. Then pour over a can of italian diced tomatoes and a little green olive brine (you know, the liquid the green olives come in). Then when it's done I add diced green olives.

    I could have SWORN you had yogurt, but I couldn't find it. It's so easy to do in the crock pot- just heat milk to 180, turn off crock pot and cool back to 115 or 120, add starter yogurt, replace lids and wrap crock pot in bath towels to insulate. Leave for 12+ hours. That's it!

    ReplyDelete
  123. I didn't see anyone mention baked potato soup - baked potatoes in the crock pot and when you're almost ready to eat, mash the potatoes (we like skins left on) and add chicken stock until almost you have soup consistency, add a little milk or sour cream, cheese, bacon bits and chives or green onions. I never measure this recipe, it's kind of done by "eyeball" method.

    Another possibility might be Hawaiian BBQ ribs the lazy way - country style ribs (the kind with no bone), GF BBQ sauce and about 1/2 of pineapple preserves. Coat the ribs with a mix of sauce and preserves. Cook on top of crumpled foil (why don't they sell crockpot racks in the store?) and prop the lid open so they bake instead of steaming. I made these for an office luau and three people told me they didn’t like “sweet” meat but they liked this! If you don't do pork, I would imagine beef would work too.

    Sausage soup? GF turkey sausage, one can of black beans, one can of corn, one can of stewed tomatoes and a quart of chicken broth. Spices if you want, rice if you want.

    Maybe part of the problem is crockpot dishes seem more like cozy winter dishes than light spring/summer fare? I always use my crockpot more in winter (although since you showed me how to make thin mints, that may change).

    ReplyDelete
  124. something you don't have up yet is caramelized onions. I have a crockpot recipe for them on my blog and they are a great start to so many meals!

    ReplyDelete
  125. Meals that don't contain soy would be amazing. I've just started a blog (inspired by reading your amazing blog here) about eating soy-free. I'm hoping to use a ton of your recipes with slight adaptations to make them soy-free. Tonight I am making the Korean ribs with faux-soy sauce, I'll let you know how it turns out!!! Thanks for your recipes, your blog has become my crockpotting bible!!

    ReplyDelete
  126. I make this one in the crock pot:

    http://www.foodnetwork.com/recipes/dave-lieberman/red-wine-beef-stew-with-potatoes-and-green-beans-recipe/index.html

    I coat the meat with flour and brown it first. Then, 8 hours on low, put the green beans in at the end. I also add some VERY FINELY chopped potato. This way it melts into the liquid to naturally thicken it. It's delicious!

    ReplyDelete
  127. Wow, we'll it looks like you got some recipes, here's one that we really like, I made it in the crock pot last week with extra sauce, I think it's right up your ally too:
    Honey Mustard Curry Chicken originally from Allrecipes.com

    Honey Mustard Curry Chicken

    •2 Tablespoons butter, melted (optional)
    •1/3 cup honey
    •1/3 cup Dijon-style prepared mustard
    •2 teaspoons curry powder
    •1 pinch ground cayenne pepper
    •½-1 teaspoon ground black pepper
    •Juice from ½ a lemon
    •3 skinless, boneless chicken breasts or other pieces of chicken

    •Place chicken pieces in crockpot.
    •Combine all ingredients and pour over chicken.
    -Made in a crock pot. On low for 4 hours.
    -I sautéed some carrots, onions and bell peppers and served it over rice.

    ReplyDelete
  128. I just discovered this site...awesome!! My favorite crockpot recipe although bad for the waistline is...Island Kielbasa.
    http://allrecipes.com/Recipe/Island-Kielbasa-in-a-Slow-Cooker/Detail.aspx
    Read reviews...half brown sugar...and I've done with chicken or pork sausage.

    ReplyDelete
  129. I think it would be fun for you to try and post recipes that are overly budget friendly, i.e. use chicken thighs that are so affordable these days. All to say, we are all on a budget in America and I believe your Awesome blog would grow to be even more popular if you posted some of your New successful crockpot recipes that leverage affordable proteins and ingredients, as that is where much of Foodnetwork is focusing these days as well. I would love to see you make seasonal stuff too, which is affordable, i.e. Blueberry pie, Summer Squash Casserole, etc. Hope that helps! I adore your blog.
    Rhonda

    ReplyDelete
  130. how about trying corned beef in the crockpot.
    I found this recipe but have yet to try it.

    Prep Time: 5 min
    Total Time: 8 hours 5 min
    Makes: 8 servings


    1 large sweet onion (Bermuda, Maui or Spanish), sliced
    1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
    3/4 teaspoon crushed red pepper flakes
    1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
    1 tablespoon Worcestershire sauce
    1/2 cup sour cream
    1 tablespoon cream-style prepared horseradish
    2 tablespoons chopped fresh parsley


    1. In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. Mix broth and Worcestershire sauce; pour over beef.
    2. Cover; cook on Low heat setting 8 to 9 hours.
    3. In small bowl, mix sour cream, horseradish and parsley; serve with beef and onion.

    ReplyDelete
  131. I'm on a very low sodium diet and this recipe received rave reviews from my husband and teenage boys. I adapted it from the Betty Crocker web site. I used very little soy sauce to keep the sodium low and you could omit it and use your choice of peanut butter to go gluten free. For a spicier dish you can use Frog Ranch Hot Salsa or Trader Joe's Hot Chipotle Salsa.

    Slow Cooker Thai Chicken
    Prep Time: 15 min
    Total Time: 8 hours 15 min
    Makes: 5 servings

    8 boneless skinless chicken thighs, (1.5 pounds)
    3/4 cup Frog Ranch Medium Salsa or Trader Joe's Fire Roasted No Salt Added Salsa
    1/4 cup Simply Jif peanut butter
    2 tablespoons fresh lime juice
    2 teaspoons lower sodium soy sauce
    1 tablespoon grated gingerroot
    1 tablespoon grated garlic
    1/4 cup chopped peanuts

    1. Place chicken in 4- to 6-quart crock pot. Mix remaining ingredients except peanuts; pour over chicken.
    2. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
    3. Remove sauce from crockpot; pour sauce over chicken. Sprinkle with peanuts and serve over brown rice.
    Nutrition Information (per serving): Calories 281(Calories from Fat 119); Total Fat 14g (Saturated Fat 3g); Cholesterol 115mg; Sodium 300mg; Total Carbohydrate 6g (Dietary Fiber 1g); Protein 34g Percent Daily Value: Vitamin A 6%; Vitamin C 14%; Calcium 8%; Iron 14%

    ReplyDelete
  132. 2#S of boneless chicken breasts cut into strips

    2#s of italian sausage (sweet or spicy, your choice)

    2 large cans of crused tomatoes

    2 pkgs of dry italian dressing mix

    1 large can of tomato paste

    6 whole peeled garlic cloves

    3 tablespoons dried basil

    dump it all together, cook for 6 hrs on high.Serve with pasta. DELICIOUS!

    ReplyDelete
  133. Wow. You've already got a gazillion suggestions; however, I just signed up for your RSS feed, so I figured I'd chime in too! Here is a link to a chickpea and kale soup that I learned over the winter. Refreshing, tangy and healthy.

    http://www.greenme.vg/2009/01/27/chickpea-and-kale-vegetable-soup/

    ReplyDelete
  134. i am definitely trying some of these suggestions. u have the best readers!

    ReplyDelete
  135. This is my favorite crock pot recipe ever. It's really easy and tastes great. I don't think you've listed it anywhere: Pork Pozole

    http://recipestars.blogspot.com/2009/05/pork-pozole.html

    ReplyDelete
  136. I haven't read through all of your recipes, so you may have this or something similar already. It's a family favorite here and it's super simple.

    Put the following in your crock and just let it go on low all day.

    3-5lb roast (whatever cut is on sale without too much fat, or trim the fat if there's more than you like)
    1-2 tbsp minced garlic
    1 16oz jar of pepperoncini's with juice, stems and all.
    Salt and pepper to your preference.

    Let it cook all day and then shred the roast up and leave it in the juices until you're ready to eat.

    Serve it on hoagie rolls, cover with provolone cheese and toast it in the oven just to get the cheese melted.

    Super yummy and simple.

    My husband also likes to use the beef on tortillas.

    ReplyDelete
  137. What about lasagna a la crock pot? I'm making it tonight. Not GF, but...

    Uncooked noodle layer
    Spaghetti sauce
    Ricotta cheese
    Meat (your choice) or veggie
    Mozzerella cheese
    Noodle

    etc.

    Comes out really tasty!

    ReplyDelete
  138. Hi Stephanie,

    Been lurking here for awhile and just have to tell you how much I LOVE your recipes (and humor.)

    Make some of your rotisserie chicken (btw: I use boneless/skinless chicken breasts and it comes out amazing!). When it's done, shred it, then make wraps with it, some garlic-flavored cream cheese, sauteed onions and peppers (I buy gf brown rice wraps at the health food store.) Ohhhh so good!

    The next day, make quesadillas with the brown rice wraps, shredded chicken, refried beans, cheese, leftover sauteed vegs. Layer everything, cook in a sprayed skillet. YUM.

    And if you have any chicken left over after that, make chicken salad: Chicken, mayo, minced onion and celery, garlic powder, salt/pepper. I make mine open-faced with some crushed almonds, a slice of pineapple and a little cheese. Broil until melted and yummy.

    Hope you enjoy these ideas. I tell everyone about your website.

    Allison

    ReplyDelete
  139. no recipes, but I would love to see you cook hush-puppies in the crock pot. I love these.

    ReplyDelete
  140. Goodness, a lot of comments already to the recipe idea request so I'm not sure if I'm repeating anything but tonight I was looking through the fridge trying to figure out what to make and saw a bottle of bbq sauce. It made me crave KFC's Honey BBQ Snackers (like pulled pork, only chicken) and while I have Celiac's and cannot dine out at KFC I searched the internet for a recipe to make myself. I found a few but none called for a crock pot and none actually used BBQ sauce (just other ingredients to make "homemade" bbq stuff, most of which I didn't have). I wanted something I could cook overnight to pack for lunch in the morning. I saw a recipe for pulled pork brisket but thought maybe you could come up with a chicken recipe as I'm not sure I'd like liquid smoke in my chicken... and I'm allergic to pork, boo. Just an idea! Tonight I'm cooking 4 chicken breats with 1 1/2 cups BBQ sauce (GF of course!), 2 T soy sauce, 2 T honey and I'll let you know how it turns out!

    ReplyDelete
  141. How about some type of rhubarb strawberry crisp? Both rhubarb and strawberries are in season right now. :)

    Another idea, I do a weekly carnival called Mystery Spice Monday where I cook by finding inspiration in my spice cabinet. :) It's been a lot of fun! Maybe you could try something like that too. :)

    ReplyDelete
  142. Hi there,
    Just surfed into your blog and have been reading just about all morning. I have a crock pot refridgerator pumpkin butter recipe. I like to make it after Thanksgiving to use up all the canned pumpkin we bought for the pies, and then I give it to my friends and neighbors as holiday gifts. Found it on the net, just cant remember where...

    Pumpkin Butter Recipe
    Made in a slow cooker. This recipe uses canned pumpkin puree but you can cook and puree fresh pumpkin--need about 3 cups smooth pumpkin puree.

    3¼ hours | 10 min prep

    3 3/4 cups

    1 (29 ounce) can pumpkin puree
    1 1/4 cups firmly packed light brown sugar
    1/2 cup mild honey
    1 lemon, juice of
    1 tablespoon cider vinegar
    3/4 teaspoon pumpkin pie spice
    Add all the ingredients to a slow cooker; stir using a spatula until well mixed (don't worry if there are some lumps in the sugar; they will melt into the butter during cooking).
    Use the spatula to scrape down the sides.
    Cover and cook on HIGH for 2 hours, stirring occasionally.
    Remove the lid and let cook on HIGH for an additional 30 minutes to 1 hour to reach desired thickness.
    Turn off the cooker and let the mixture cool to room temperature in the slow cooker.
    Scrape with a rubber spatula into clean glass jars (may use spring-top jars or screw top jars with new lids).
    Store, covered, in the refrigerator for up to 6 weeks.
    Or transfer to small plastic containers and freeze up to 3 months.
    (I freeze it in the jars myself)

    I like it on English muffins, makes them taste like pumkin pie :)

    ReplyDelete
  143. I did the "Brown Sugar Chicken" only, since I didn't have chicken, I used some frozen pork chops I had on hand. Can you say de-li-shi-us!!!

    My kids raved about it and have asked when we're having "Candy Pork" again!

    ReplyDelete
  144. Stephanie,
    I amde a crockpot verison of tomatoey salisbury steaks.
    bed of shredded well seasoned onions.Put a can of stewed tomatoes on top of onions then turkey patties 6
    a 6 0z can tomato sauce season with two tablespoons italian seasoning on top of that
    a 1/4 of medium tapioca after it cooked on high after 3 hours then waited an hour later for the tapioca to thicken it.
    Makes a gluten free gravy without the fuss.
    Makes sure you use seasoned salt.Hope this helps Kathryn In the panhandle

    ReplyDelete
  145. I made *the* most delicious chili in the crockpot the other day:

    2 pounds ground beef
    1 onion, chopped
    2 green bell peppers, chopped
    5 (15 ounce) cans kidney beans with liquid
    1 (28 ounce) can whole peeled tomatoes, with liquid
    chili powder to taste (I like spicy, so I used about 4 tablespoons)
    2 tsp paprika
    dash of salt
    3 tsp garlic powder
    1 tsp red pepper flakes

    Brown the ground beef (you could use ground turkey just as well) and drain.

    Dump everything into the crockpot (I have a 6 quart), turn on to low and let it go for 6 hours (or 4 on high).

    It's delicious! I make mine mouth burning hot, and any of the spices can be dialed down or up accordingly.


    Also, here's a venison stew recipe I made the other day:

    2 pounds venison stew meat
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (10.75 ounce) can condensed golden mushroom soup
    1/2 onion, chopped
    4 carrots, cut into 1 inch pieces

    Combine everything in the crockpot and cook for 6 to 8 hours on low. This cooked faster than I thought it would, and did a wonderful job taking the gaminess/toughness out of the meat. Even better, this got rid of the venison steaks (I cubed them for the stew) that I had had in my freezer for 3 years!

    ReplyDelete
  146. Crockpot Garlic Lime Chicken

    4 skinless boneless chicken breast halves
    1/2 cup soy sauce
    1/4 cup fresh lime juice
    1 tablespoon Worcestershire sauce
    2 cloves garlic, minced
    1/2 teaspoon dry mustard
    1/2 teaspoon coarsely ground pepper

    Place all ingredients in slow cooker. Cover and cook on low for 6 to 8 hours.

    ReplyDelete
  147. I make this at least a month. It is great. i am going to add biscuits on top next time to give it a "crust"
    http://healthymompickyeaters.blogspot.com/search/label/Pizza

    ReplyDelete
  148. Stephanie,

    This site has been so good to me that I just had to give back.

    I have a killer Taco Soup recipe, that is not only a little different from your taco soup, but (a) is the easiest thing EVER to make, (b) is vegetarian, even kosher, I'm told, and (c) uses Velveeta, which I know is one of your fav ingredients.

    In crock pot, place in this order:

    1 onion, chopped
    1 - 14.5 oz. can diced tomatoes (don't drain first -- use juice from all cans in this recipe)
    1 - 10 oz. can Rotel (diced tomatoes and chile peppers)
    1 - 15 oz. can whole kernel corn
    1 - 15 oz. can ranch style beans
    1 - 15 oz. can black beans
    1 - 15 oz. can garbanzo beans
    1 -12 oz. pkg Morningstar or Gardenburger frozen vegetarian beef crumbles (no need to thaw)
    1 pound Velveeta, cubed

    Cook on low 3-4 hours. Stir with wooden spoon until creamy. Garnish however you like (tortilla chips, sour cream. shredded cheese, avocado, jalapeno, etc.)

    I make this every time we have a party and always keep a stack of printed recipes next to the crockpot. The recipes and the soup are always gone by the end of the party.

    ReplyDelete
  149. Hi, I love your blog. I don't get it to very often though so I just now saw your requests for ideas.

    My favorite crock pot recipe at the moment is super easy and super tasty.


    Boneless short ribs (you can use bone in but they seem a lot fattier to me)
    1 or 2 sliced onions (sometimes I saute them to brown them first)
    1 can diced tomatoes
    1 box beef or vegetable broth

    Broil the short ribs in the oven for 15 or so minutes to brown them.

    Place onions and can of tomoatoes in bottom of crockpot.

    Place browned short ribs on top.

    Pour broth in. Cover and cook. (How long you cook depends on how much beef you put in)

    I tend to start on high then switch to low in the middle of the day.

    This comes out tasting wonderful.
    And if you have leftovers you can get the fat off the liquid after it has been in the fridge overnight.

    I serve with pasta or rice.

    ReplyDelete
  150. I am new to this blog, so I don't know what you have tried in the past. I have just started to become addicted to my crockpot. I am seven months pregnant, and the easier the better. Here is something that I love and is super easy and pretty quick to prepare in the crockpot. Please use the times as a guide. I am one of those "cookers" that doesn't use a recipe or a clock. I add what looks/sounds good, don't really use measurements, and try to keep an eye on things for the timing.
    Vegetarian chili with baked potato

    I prepare the baked potato with a little butter in each potato in the oven when there is only about an hour left on the chili. The ingredients for the chili are-
    1 bag frozen Morningstar Farms crumbles
    1 can organic kidney beans
    1 can organic chickpeas
    1 small onion cut into chunks
    1 cup or so garden veggie chunky pasta sauce
    1 quarter of a pack of organic sloppy joe powder seasoning
    A little water

    I think this about all I use. I don't really like chili hot and spicy, so I don't use any kind of flavoring for that. I think I keep it on a low setting for about two hours. I then take potatoes out of the oven and add the chili and sprinkle cheese over the top of it that melts.
    But it is just an idea to possibly get you something new.

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  151. I am excited that you have so many gluten-free recipes. Would you ever consider tagging recipes as Kosher? Some of these sound so great, but my husband and I keep a kosher home, so if I am using meat of any kind, I can not use cheese, cream, or milk in that same recipe. It makes things much more difficult. Please let me know your thoughts. Thanks.

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  152. I too am also new to your blog. I find what you have done fascinating. I love my crockpot but to be honest, have found it collecting dust the last few years. I am ready to dust it off and start new things. With three kids and dinner time always seeming to sneak up on me, I often times am not ready and end up making something quick, but boring. I have attached a recipe I have been looking for from one of my favorite restuarants in Utah, called Cafe Rio. Their salads, rice, and dressing are to die for. I found the recipe for all three here: http://www.beckyhiggins.com/recipes/2009/01/cafe-rio.html. The meat is to be made in the crockpot, using COKE! The rice and dressing you'll have to make on the side! Thanks,
    Leanna Hunt (from San Diego)

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  153. I have a ton of hot dogs and need to get rid of them! Any good recipes with hot dogs? Besides with just beans?

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  154. Mulligatawney Soup
    1 t. black mustard seeds
    1 t. crushed corriander powder
    1/2 t. crushed cumin powder
    1 t. tumeric powder
    3-4 Tablespoons cooking oil

    2/3 cup red lentils, rinsed
    handful of basmati rice or other grain (we used quinoa)
    4 cups water or stock
    1 can chick peas (we like Progresso) mashed with fork or potato masher

    1/2 - 2/3 cups coconut milk
    1/4 cup tomato paste
    1 fresh chopped tomato
    1 grated green apple (peeled and cored)

    salt and pepper to taste
    2 T. butter to finish (omit if vegan)
    fresh herbs if desired (we used fresh dill because we had some on hand)

    Heat oil in pan, add spices until mustard seeds begin to pop
    Add lentils and rice, stir until coated with spices
    Add water or stock and chick peas, simmer about 20 minutes until lentils soften
    Add remaining ingredients, simmer for 10-15 minutes until flavors meld

    This works great in a slow cooker, just put all the ingredients in
    (save the fresh herbs which you can add at the end) and cook all day.
    Instant dinner when you come home, also the house smells good.

    Add water

    ReplyDelete
  155. Hi! kimberley..how r u? your recipe is awesome. I was made this italian bean soup for dinner tonight, and it was delicious! I was a little nervous it wouldn't have enough depth of flavor, but it turned out scrumptious. even my hubby was loved eating this...as long as he can use his fingers. thank you for shearing your post.

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  156. I recently made this soup that was delicious. The link will work after 5pm PST today.

    http://knittingforhealth.blogspot.com/2009/10/smoked-turkey-tail-and-bean-soup.html

    ReplyDelete
  157. Looking for a good mac and cheese recipe? Here is one from Paula Deen. To me it was bland so the next time I am going to add some pepper cheese to the recipe.

    http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/index.html

    ReplyDelete

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