Crockpot Recipes for Nights When You Ride

This thread has been a big help for me! I'm loving my crock pot but my usual cooking method of "throw a bunch of stuff into a pot and see what happens" can get a bit repetitive. :lol: Some winners from that type of thing:

Pasta with chicken and artichokes
Put your chicken in the bottom of the pot. (I use two or three chicken breast tenders per meal, really depends- see above, "throw a bunch of stuff into a pot.") Add 1c chicken broth, 1 can cream of chicken soup, 1/2 to 1 cup white wine. Season with basil, rosemary, and whatever else is in your spice cabinet that you like. On top pour in half a can of artichokes. Set on high for three hours. Come home, make pasta. Slice chicken. Pour chicken and artichokes over pasta. Delicious.

Chicken and stuffing
Couple of chicken tenders, 1c chicken broth, 1 can cream of chicken soup, diced mushrooms. A few cups of stuffing. Stick of butter melted on top of the stuffing. Stir the stuffing, broth, and soup together. Cook on high for three hours. This is total make-Renn-happy comfort food.

Quote:

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Originally Posted by Event4Life

How do cookbook recipes look on a kindle? I cant quite get my head round reading things like cookbooks and magazines on my kindle, but I do love it for regular books.

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The recipes look fine and I actually prefer using the Kindle over a paper book while cooking, but I can’t figure out how to click on anything new in the Table of Contents. Sometimes it works and sometimes it doesn’t and it could very well be operator error because I never read the instruction manual. :o

I think chicken recipes are always good for night when we ride....

Who in this world is not bored with regular meals??? And yes, ravishing chicken recipes could be better alternate. It’s always a treat for taste buds.
Try, chicken slices with pineapple,…its easy and nutritious.:yes:

anyone have a really great vegetarian recipe they want to share? I read through the last few pages and now I am seriously craving a good stew. I know meat-free recipes for crockpots are less common but hopefully someone has one or two good ones they wouldn't mind sharing.

If you're on FaceBook, there are two good CP pages:

Skinny Crock Pot

and

Crock Pot Girls

Tried this recipe from Taste of Home last week. Loved it!

Slow-Cooked Thai Peanut Chicken
1 cup all-purpose flour
8 boneless skinless chicken thighs (about 2 pounds)
1 Tsp Kosher Salt
1 Tsp Black Pepper
3/4 cup creamy peanut butter
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 can (14 ounces) light coconut milk, divided
1 cup uncooked basmati rice
3/4 cup water
1/2 cup chopped salted peanuts

Directions

Place flour, salt & pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Brown all pieces well in hot pan with olive oil. Transfer to a 4- or 5-qt. slow cooker.

In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.

In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.

Yield: 8 servings.

Cheap piece of meat
Cheap bottle of wine (I use white)
Carrots
Potatoes
Onions
Herbs (Flavoring)

The cheaper the cut of the meat the longer it needs to cook in the wine. The longer it has to cook the larger the pieces of carrots and potatoes (so they get less mushy).

Great way to get rid of old wine and cheap meat.

Quote:

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Originally Posted by Renn/aissance

This thread has been a big help for me! I'm loving my crock pot but my usual cooking method of "throw a bunch of stuff into a pot and see what happens" can get a bit repetitive. :lol: Some winners from that type of thing:

Pasta with chicken and artichokes
Put your chicken in the bottom of the pot. (I use two or three chicken breast tenders per meal, really depends- see above, "throw a bunch of stuff into a pot.") Add 1c chicken broth, 1 can cream of chicken soup, 1/2 to 1 cup white wine. Season with basil, rosemary, and whatever else is in your spice cabinet that you like. On top pour in half a can of artichokes. Set on high for three hours. Come home, make pasta. Slice chicken. Pour chicken and artichokes over pasta. Delicious.

Chicken and stuffing
Couple of chicken tenders, 1c chicken broth, 1 can cream of chicken soup, diced mushrooms. A few cups of stuffing. Stick of butter melted on top of the stuffing. Stir the stuffing, broth, and soup together. Cook on high for three hours. This is total make-Renn-happy comfort food.

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Chicken and stuffing YUM marvelous idea!

Quote:

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Originally Posted by ChocoMare

If you're on FaceBook, there are two good CP pages:

Skinny Crock Pot

and

Crock Pot Girls

Tried this recipe from Taste of Home last week. Loved it!

Slow-Cooked Thai Peanut Chicken
1 cup all-purpose flour
8 boneless skinless chicken thighs (about 2 pounds)
1 Tsp Kosher Salt
1 Tsp Black Pepper
3/4 cup creamy peanut butter
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 can (14 ounces) light coconut milk, divided
1 cup uncooked basmati rice
3/4 cup water
1/2 cup chopped salted peanuts

Directions

Place flour, salt & pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Brown all pieces well in hot pan with olive oil. Transfer to a 4- or 5-qt. slow cooker.

In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.

In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.

Yield: 8 servings.

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Another YUMMY looking recipe!

Here are 2 very quick recipes - I make a triple batch of pasta sauce and freeze some
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Quick Pasta Sauce

1/8 c olive oil
1 1/2 tsp crushed red pepper
3 cloves of garlic
1/2 tsp sea salt
28 oz can of crushed tomatoes

Combine olive oil, red pepper, sea salt and garlic in cold saucepan. Turn heat on med-hi and stir for about 45 seconds, or until it is fragrant. Do not let the garlic brown. Stir in the tomatoes and heat to a gentle simmer.


==

Mac N Cheese

3 tbsp margarine
2 1/2 c uncooked macaroni
1 tsp salt
1 tsp black pepper
1 (8 oz) package cheddar cheese, shredded
4 c milk

Heat oven to 350. Place margarine in 9x13 baking dish and put it in the oven to melt. When margarine is melted, pour in macaroni, salt and pepper. Stir to coat the macaroni. Sprinkle cheese on the macaroni, then gently pour in the milk. Do not stir and do not cover the dish. Bake at 350 for one hour.

Quote:

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Originally Posted by GraceLikeRain

anyone have a really great vegetarian recipe they want to share? I read through the last few pages and now I am seriously craving a good stew. I know meat-free recipes for crockpots are less common but hopefully someone has one or two good ones they wouldn't mind sharing.

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I make a Killer vegetarian chili in my crockpot.
Just sub eggplant - unpeeled, cut into largish chunks - for meat & add mushrooms to your favorite recipe.
Both the eggplant & mushrooms add meaty flavor.
I also used green pepper, onions, black beans (canned) & corn in my chili and won 3rd place at a Chili Cookoff against meat-filled chilis.

Bumping this, because I figured if I was looking for this thread others may find it useful too. Any new additions, folks?

I take "beef for soup" lol literally the label on the package from our grocery store, just cheap cuts of beef in chunk sizes. Add that to the crockpot frozen, along with the classic onion soup mix and a spoonful of better than buillion, a cup and half of water *or a can of low sodium tomato juice. I put it on low all day. If you like add what veggies you like for the last few hours or if you're like me and don't like mushy veggies I just steam them at the last minute and serve with the beef over the top. I like to have this with either rice, noodles or mashed potatoes.

Am I the only one who keeps seeing this as

Crackpot Recipes?

No, you're not!

Great thread - should be put in amongst the 'keeper' threads.

Also, reviews on the recipies are helpful.

Long time lurker here, so hello to all!

I make this crock pot meal several times during the winter when it's cold and I have no time to cook.

1 pk. of skinless/boneless chicken breast or thighs
1 pk onion soup mix
1 can of low sodium green beans (drained)
carrots to taste
1 can cream of celery
1 can fat free chicken broth
1 can low fat cream of chicken
1 pk. of cheese garlic biscuit mix

Mix everything but the chicken and biscuit mix together in the crock pot
Place chicken in crock pot, making sure it is covered by the soup mix
Cook in crock pot (I put it on high until I'm heading out the door then switch it to low while I'm gone)
30-45 minutes before serving, mix up biscuit mix and dollop onto the meal cooking in the crock pot

The cheese garlic biscuits really add a good flavor to the meal.

Quote:

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Originally Posted by GraceLikeRain

anyone have a really great vegetarian recipe they want to share? I read through the last few pages and now I am seriously craving a good stew. I know meat-free recipes for crockpots are less common but hopefully someone has one or two good ones they wouldn't mind sharing.

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It's not technically a crock pot recipe, but the Hillbilly Housewife recipe for Lentil Chili works well in the crock pot and can be easily made vegetarian.
http://www.hillbillyhousewife.com/lentilchili.htm

Just sub a good vegetarian broth for the beef boullion + water. In fact, I often make Lentil Chili the day after I've made chickpeas (for hummus or Moroccan Stew) or black beans (for rice and beans) in my crock pot. I take the leftover bean broth water and combine it with vegetable scraps, add more water and a little Italian seasoning, and put that on low overnight to produce some kickass homemade broth for the Lentil Chili.

It takes about 1.5 hrs on High with hot water/broth or 6 hours on low with cold water/broth. I serve it over rice or with garlic flatbread. It also tastes better the next day and it costs almost nothing to make, so make a full pot! (Note to the non-vegetarians: it also pairs well with leftover shredded chicken or turkey.)

And although it's not a full meal, these crock pot brussel sprouts are pretty amazing and pair up nicely with leftover mashed potatoes or a microwaved baked potato:
http://crockpot365.blogspot.com/2010...ever-slow.html

a good thread to resurrect now that the cold weather has returned!
made this one last night:

White Chicken Chili

1/2 cup chopped onion
1/2 cup diced green pepper
3 ribs diced celery
1/4 c or 1 small can green chilies
1 clove minced garlic
1 Tb vegetable oil
2 to 4 Tb flour
2 cups chicken broth
1/2 cup milk
2 cans of white beans or black eyed peas/rinsed and drained
2 to 3 cups diced chicken
1/4 cup of sour cream
1 tsp poultry seasoning
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
Combine all in the slow cooker except the dairy products (milk and sour cream). Cook for the day (6 to 8 hrs) on low. Add the dairy products about 30 min before serving.
*I have done it with both fresh chicken and cooked leftovers.If using pre cooked chicken then it can just be added at the end with the dairy products to warm it through.
* If using cooked chicken add 2 Tb of flour. If using fresh chicken then use 4 Tb of flour as it adds more liquid to the pot/needs to be thickened more.
* this makes a mild chili for spiciness. Being a more delicate white sauce I don't want to overpower it...but if you want more spice add some red pepper flakes too.