• Welcome to OGBoards 10.0, keep in mind that we will be making LOTS of changes to smooth out the experience here and make it as close as possible functionally to the old software, but feel free to drop suggestions or requests in the Tech Support subforum!

*The Official* Slow Cooker/Crock Pot Thread

Trying this one this weekend:

Ingredients
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini

Directions
1.Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2.Cover, and cook on Low for 6 to 8 hours.
 
This was our dinner tonight - Crockpot Swiss Chicken:

Ingredients:

6 boneless chicken breast halves, skin removed
6 slices Swiss cheese
1 can cream of mushroom soup
2 cups stuffing mix
1/2 cup (1 stick) butter or margarine, melted

Preparation:

1. Wash chicken pieces and pat dry.
2. Lightly grease slow cooker or spray with cooking spray.
3. Place chicken breasts in slow cooker.
4. Top with the Swiss cheese.
5. Spoon soup over cheese, then sprinkle with stuffing mix.
6. Drizzle melted butter over stuffing mix.
7. Cook on low 6-7 hours or on high 3 - 3.5 hours. Serves 6
 
DeaconPeach, could you please post your Tex Mex Chicken recipe again?

Thanks!
 
GreenDeac said:
DeaconPeach, could you please post your Tex Mex Chicken recipe again?

Thanks!
Click to expand...


Is this the one you're looking for?

Slow Cooker Tex-Mex Chicken

Ingredients
1 pound Boneless skinless chicken breast cut into 1 inch wide strips
2 tablespoons Taco seasoning mix
3 tablespoons Flour
1 Green pepper cut into 1 inch wide strips
1 Red pepper cut into 1 inch wide strips
1/4 cup Sugar
1 cup Frozen corn
1 1/2 cups Salsa
1/4 cup Water
1 cup Mexican style shredded cheese
2 cups Rice cooked

Preparation
- Stir together chicken with seasoning mix and flour in slow cooker.
- Stir in all remaining ingredients except the cheese.
- Cover with lid.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir just before serving.
- Top with cheese.
- Serve 1 1/2 cups chicken over 1/2 cup of rice.
- Garnish with sliced green onions and chopped cilantro if desired.
 
I'm gonna give the pork a try tomorrow. Does anyone have a good slaw recipe?
 
Easy Cole Slaw

1 pkg tri-colored cole slaw mix
1 container feta cheese (6 oz)
1/2 bottle Ken's Lite Caesar Salad Dressing

Mix together. For best flavor, refrigerate for an hour or two before serving.
 
DeaconPeach said:
Easy Cole Slaw

1 pkg tri-colored cole slaw mix
1 container feta cheese (6 oz)
1/2 bottle Ken's Lite Caesar Salad Dressing

Mix together. For best flavor, refrigerate for an hour or two before serving.
Click to expand...

Interesting. I dont think I have ever tried a slaw that contained feta, but my fiance does love feta. I'll see what she says.
 
The OP says half a small bottle of.vinegar. Is that a 16 oz bottle? I'm using a 5.3 lb bone in pork butt. I'm thinking I should probably use more than half for this size. Any thoughts?
 
DDeac08 said:
The OP says half a small bottle of.vinegar. Is that a 16 oz bottle? I'm using a 5.3 lb bone in pork butt. I'm thinking I should probably use more than half for this size. Any thoughts?
Click to expand...

Yes. I've had the same results with a larger cut of meat, but it's totally up to you.
 
The Evil Deacon said:
Yes. I've had the same results with a larger cut of meat, but it's totally up to you.
Click to expand...

Ok, good.

I had two bottles of apple cider vinegar on hand. So I used more than half of a bottle in the pot. After looking at your picture I started to get a little worried that I didn't have enough liquid in mine to start with (I cut a decent amount of fat off as well).
 
OrigScreaminDemon said:
Trying this one this weekend:

Ingredients
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini

Directions
1.Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2.Cover, and cook on Low for 6 to 8 hours.
Click to expand...

HailToTheDeacons said:
That looks great, OSD. Let us know how it goes.
Click to expand...

It was good but not OMG this is AWESOME. I think that we should have used two jars of the peppers and then let the meat soak overnight before making. Still very good on hoagie rolls with provolone.
 
Slow Cooker Pizza

Ingredients:
• 1 ½ lbs of meat, the original recipe call for all ground beef, but we often use ¾ lb of ground beef and ¾ mild Italian turkey sausage
• 1 (8 oz) package of pasta – rigatoni, penne, shells…I like the small shells the best
• 1 (16 oz) package of mozzarella cheese, or Italian cheeses blend
• 2 cans of any of these – condensed cream of celery/mushroom/chicken
• 3 (14 oz) jars of pizza sauce
• 1 (8 oz) package sliced pepperoni (we use turkey pepperoni)

Directions:
• Boil pasta per instruction on package until al dente, drain and set aside
• Brown the meat and drain
• In a slow cooker, alternate layers of meat, noodles, cheese, soup, sauce and pepperoni
• Cook on Low setting for 4 hours
 
DeaconPeach said:
Easy Cole Slaw

1 pkg tri-colored cole slaw mix
1 container feta cheese (6 oz)
1/2 bottle Ken's Lite Caesar Salad Dressing

Mix together. For best flavor, refrigerate for an hour or two before serving.
Click to expand...


I made this and it didn't really turn out that great. Sorry to dis your recipe but I didn't like it much.
 
I couldn't decide whether to post this on the easy recipe thread or here. But decided maybe we should resurrect this thread since it's getting to be Crockpot season!

Yesterday I made this Chicken Tortilla-ish soup and am pleased with the way it turned out. (eating some leftovers for lunch as I type).

IMG_0348.JPG


Basically:

--1 pound chicken (breasts or tenderloins)
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--1 cup sliced mushrooms
--1 cup frozen corn
--1 jar prepared salsa (16 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream (to stir in at the end)
--shredded cheddar cheese, avocado slices, cilantro, tortilla chips for garnish (all optional)

No chopping necessary. Pretty easy to open and dump everything in. If you're using dried beans you have to be a bit more precise on time to make sure they cook enough, but using canned beans on low for 6-8 hours should be good. I also added in a little chili powder as well. The mushrooms sounded odd at first, but I kind of like them in there.

Planning to make a beef stew later on this week.
 
yessss- so excited for crock pot/soup season. i pinned a recipe for cauliflower white soup last night that i plan to make this weekend; it's just still oddly/unseasonably warm here right now so i've not been feeling very soupy.
 
You must log in or register to reply here.
Back
Top