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Topic: Give me your crockpot / slow cooker recipes...Please  (Read 6191 times)
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« Reply #30 on: March 01, 2008 05:53:48 AM »

All I have ever done with mine is cook roast and I tried making a turkey soup once.  I'm going to have to try the lasagna and the potato soup.
Thanks for starting this thread.

« Reply #31 on: April 15, 2009 04:56:35 PM »

I just thought I'd share the delish dinner I just had!

Before you go to work, place chicken breasts (I used 2), a can of cream of mushroom soup, 1 small jar of marinated artichoke hearts (I used Pastene brand), some white wine, and whatever spices you desire* into your crockpot. Turn on low and go earn those dollars!

When you get home and give your shiz a stir, the chicken will start to shred. I actually took 2 forks and shredded it up.

I served over biscuits with steamed asparagus on the side.

So tasteee!!!!

*I don't have many spices on hand, so I did a little bit of celery salt, thyme leaves, and black pepper.
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« Reply #32 on: April 16, 2009 02:12:54 PM »

hmm... this does sound interesting.  i wonder if i can convince my roomie to eat artichoke hearts....

« Reply #33 on: April 24, 2009 10:41:36 AM »

Just pooped this in the crock...it better be yummy!   Cheesy
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« Reply #34 on: May 29, 2009 11:49:21 PM »

I hope this hasn't already been posted, but I did a search and didn't really see much in this board.  I've been loving my crockpot lately, especially since the warmer weather started.  I use it at least 3-4 times a week.  I am kind of inexperienced/nervous about inventing my own recipes, and I feel like most recipes I find use a lot of canned soups and other convenience ingredients which I hate (not just because they're not so healthy, I think they taste unfresh and bad).  Does anyone have any good crockpot recipes they'd be willing to share?  I'll start with one that we have pretty regularly, it's enough for two dinners for us, so I just throw the leftovers in the freezer for an easy, lazy night:

Vegetarian Chili--I think you could substitute pretty much any veggies you like, as long as the amounts are equivalent.  If I ever plan far enough ahead, I use dry beans, and I have to say I'm a sucker for canned tomatoes.  I feel like when I chop them I make a mess and lose all the juice on the cutting board.

1 medium zucchini, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
3 stalks celery, thinly sliced
2-3 teaspoons chili powder
1 teaspoon dry oregano, crushed
1/2 teaspoon ground cumin
2 14 oz. cans diced tomatoes
10 oz. fresh or frozen corn (we don't love corn, so I usually substitute kidney beans)
1 15 oz. can black beans, rinsed and drained
1 cup bottled salsa (I substitute an extra can of diced tomatoes with green chilis)
Shredded cheese and sour cream or plain yogurt to serve on top
Combine ingredients in 3 1/2 - 5 qt. slow cooker. Cover and cook on low heat for 8-10 hours or high heat for 4-5 hours.

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