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Dex

Slow Cooker/Crockpot Recipes

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5 minutes ago, ladypanther said:

I am thinking about getting one of those.  Let me know how you like it.

But also...sometimes great flavor comes with time.  

Still haven't opened the box. Aldi's had them for 40 bucks, and I got the next to last one. And you can use it as just a crock pot.

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Take any pre packaged meatballs, put them in a crockpot with a can of grape jelly and a bottle of BBQ sauce for a couple of hours and experience nirvana 

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Fiesta chicken

 

Chicken breasts 

Can of diced tomatoes

Can of chipotle

Can of corn

Can of Black beans

1/2 cup of chicken broth 

Minced garlic

Diced onions

Salt, pepper, cayenne, crushed red pepper, all seasoned to your liking 

Cooked for 4 hours 

 

Ive also made it with cream cheese once to neutralize the chipotle since I made it for a work potluck. It was pretty good but I like spicy food so I’ve never done it again that way 

  • Pie 1

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Taco soup:

1 lb. ground beef or turkey

1 large can (28 oz) of diced tomatoes

1 16 oz can of pinto beans

1 16 oz can of kidney beans

1 or 2 (your choice) 16 oz can yellow corn

1 pack taco seasoning

1 pack ranch dip mix

 

Brown the meat and combine all ingredients in crock pot or bean pot.  DO NOT drain the canned vegetables before combining.  Cook a couple hours on low in the crock pot or ~20 minutes in the microwave for the bean pot.  Crumble up some hint of lime tortilla chips with a scoop of sour cream and a little cheese.  

Edited by rhyslloyd
  • Pie 2

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Tried this twice and its exceptional.  It does take some effort but its worth it.

 

Rick Bayless' Slow cooker Chicken Mole

Ingredients:

1/2 cup pork lard or vegetable oil

6 medium dried mulato chiles, seeded and cut into roughly 1 inch pieces

3 medium dried ancho chiles, seeded and cut into roughly 1 inch pieces

5 medium dried pasilla chiles, seeded and cut into roughly 1 inch pieces

4 garlic cloves

3/4 cup whole almonds

1/2 cup raisins

15 ounce can diced fire roasted tomatoes

1/2 tsp ground cinnamon, preferably Mexican canela

1/4 tsp ground black pepper

1/4 tsp ground fennel seeds

1/8 tsp cloves

1 ounce dark chocolate

1 slice firm white bread, darkly toasted

1/4 cup sugar

Salt

2 quarts chicken stock

1/3 cup sesame seeds, toasted

1 rotisserie chicken, shredded

 

Instructions

 

Preparing the mole base. If your slow-cooker has a removable cooking crock that can be placed directly on the heat, measure in the lard or oil and set over medium heat.  Otherwise, heat the lard or oil in a large (12 inch) non-stick skillet. When hot, add the chiles, garlic, almonds and raisins. Stir slowly and continually until the chiles are thoroughly toasted (the interior of each piece will become lighter in color) and the almonds have taken on a creamy color and toasty aroma—about 5 minutes.

Add the tomatoes (with their juice), spices, chocolate and bread.  Cook until the tomato juices are reduced and quite thick, about 2 minutes. Add 2 cups water, the sugar and 1 ½ teaspoons salt. Stir to combine. When the liquid comes to a simmer, transfer the crock to the slow-cooker (or scrape the mixture into your slow-cooker). Cook on low for 6 hours. After 6 hours most of the liquid will be reduced to a glaze. The mixture can hold for several hours on the slow-cooker’s “warm” setting.

Finish the moleScrape every bit of the mole base into a bowl, then scoop it into a blender jar. Add 2 cups of the chicken broth, cover and blend until as smooth as possible-for most household blenders this will take 4 to 5 minutes.  Set a medium-mesh strainer over the slow-cooker’s cooking crock and press the mole base through it. Stir in 1 cup more chicken broth. Place back in slow-cooker and cook for an additional 2 hours.  Taste and season with additional salt (usually about 1 teaspoon) and sugar (usually 2 to 3 tablespoons).

Serve. In a medium bowl combine the shredded chicken and about 1 cup of the mole and combine well. Scoop into a warm corn tortillas, garnish with sesame seeds and enjoy without hesitation.

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Roast with vegetables:

1 London Broil

2 cans cream of mushroom soup

1 pack onion soup mix

Baby carrots and baby potatoes 

 

Mix soup and soup mix together in the crock pot which will make a gravy.  Add the meat and vegetables (try to cover with the gravy mixture) and cook on low for ~10 hours until fork tender.  

 

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On 9/18/2018 at 9:26 AM, rhyslloyd said:

Taco soup:

1 lb. ground beef or turkey

1 large can (28 oz) of diced tomatoes

1 16 oz can of pinto beans

1 16 oz can of kidney beans

1 or 2 (your choice) 16 oz can yellow corn

1 pack taco seasoning

1 pack ranch dip mix

 

Brown the meat and combine all ingredients in crock pot or bean pot.  DO NOT drain the canned vegetables before combining.  Cook a couple hours on low in the crock pot or ~20 minutes in the microwave for the bean pot.  Crumble up some hint of lime tortilla chips with a scoop of sour cream and a little cheese.  

My wife makes a taco soup.  Pretty damn good.  I like these things...tasty...

https://www.campbells.com/sauces/slow-cooker-sauces/

The beef stew is amazing as is the southern bbq.

  • Pie 1

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On 9/11/2018 at 8:06 PM, cookinbrak said:

I just got an InstaPot thing. Supposedly, you just add the ingredients, seal the lid, and it makes soup in no time.

Love the instantpot! Cook noodles in no time. Just made veggie chili last night, tasted like it'd been cooking for 8 hours in 20 mins.

  • Pie 1

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