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Topic: Another crockpot/slow cooker thread  (Read 2922 times)
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« on: February 15, 2006 08:27:58 AM »

Hi all,
I have seen a number of posts on here about needing cheap meals, quick meals, or meals that don't require much attention.  Having been in college (quite a while ago), now raising three little ones, I know the meaning of no time and budgeting.

I have found the crockpot a perfect solution.  I don't use it every day, but I use it at least once a week.  I thought I'd share some of our favorite recipes.

Here is the recipe my friend gave me and swore it was delicious.
Chicken and stuffing
4-6 boneless chicken breasts
3 Tbs butter
1/2 onion chopped
1/2 c celery chopped
1 apple chopped
1/3 c applesauce
1/4 c pecans
1 box stovetop stuffing
1/2 c water
1 can cream of chicken soup
Saute all ingredients except chicken and butter.  Place chicken and butter in crock pot and pour saute mixture over chicken.  Cook on low for 6-8 hours.  Voila.

Another Chicken Recipe
4-5 boneless skinless chicken breasts (can be frozen)
5-6 peeled and quartered potatoes
mini carrots (as much as you'd like)
2 cans cream of chicken soup
dried minced onion (to taste)
salt/pepper (to taste)

Place potatoes and carrots in bottom of crockpot.
Place chicken breasts on top.
Pour cans of soup on top of chicken.
Sprinkle onions/salt/pepper on top.
Cook on low about 8 hours or until chicken and potatoes are done
*this makes a lot of gravey and doesn't need to be thickened.

Chicken Recipe
4 Chicken Breast
16 0z can crushed pineapple
few squirts dijon mustard
a bit of soy sauce

Put chicken breasts in crockpot
Mix together next three ingredients and pour on top of chicken
cook on low 8-10 hrs.
cook on High 5 hours

Southwestern Chicken
5-6 frozen chicken breasts
1 can corn
1 can black beans
1 cup salsa
1 can diced tomatoes (if you want more heat you can use rotel)
Spray the crockpot with Pam
Toss in frozen chicken and other ingredients, stir it up.
Cook on low for 6-8 hours or high for 4-6 hours

This is sort of the same as the above
Salsa Chicken
Put 4 frozen chicken breasts in a crockpot (I Pam it first for easier clean-up)
Dump in 1 jar of salsa to cover chicken
cook on low 8-10 hours

-you can serve extra sauce from crock on side and mix it with some sour cream for a creamier sauce
-you can serve it over rice
-you can shred chicken, and 1-2 cans of corn and 1 -2 cans of pinto beans and make nachos.

Torellini stew
1 med. onion chopped
2 med. zuccini cut into 1 inch cubes
2 14 oz. cans of vegi or chicken broth
28 oz. can of crushed tomatoes
15.5 oz can of great northern beans rinsed nad drained
2 Tbsp. dried basil leavves
1/4 tsp salt
1/4 tsp. pepper
8 oz. of uncooked tortellini

Put all in crock pot except for tortellini. 
Stir and cook on low for 6 hrs.
When ready to serve increase heat to high setting and add tortellini.
Cook for an additional 20 min. or until Tortellini is soft.
Some love to serve it with parmesan.

Old Fashioned Crockpot Roast
6 small potatoes
6 small onions
6 medium carrots
1 boneless beef chuck roast (approximately 3 pounds)
Salt and pepper to taste
1 cup water

Place all ingredients in your slow cooker in the order listed. Cover and cook on low for 8 hours.

Coca-Cola Pot Roast  _I haven't tried these yet, but they looks good and easy
3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca-Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1-1/2 teaspoons Salt
1/2 teaspoon Garlic salt.

Brown meat in oil for ten minutes on each side; remove to crock pot. Drain fat. Break up tomatoes in their juice; add remaining ingredients, stirring until spaghetti sauce mix is dissolved. Pour over meat. Cover; simmer until meat is tender. Thicken gravy; serve over sliced meat.
Makes 8 Servings

Coca-Cola Chicken
4 pounds chicken, cut up
1 small bottle catsup
1 medium onion, chopped
1/4 teaspoon celery seed
1 bay leaf
Salt and pepper, to taste
1 (10 ounce) can Coca-Cola (not diet)

Place cut up chicken in bottom of crockpot. Add the catsup, onion, celery seed, bay leaf, salt and pepper. Pour in the Coca-Cola; stir once. Turn pot to LOW; cook overnight or for 8 hours.

Remove chicken from bones and also remove bay leaf. Serve the chicken over cooked rice.

Makes 6 generous servings.

Hope you all enjoy! Smiley

Amy Smiley

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some are sharp, some are pretty, some are dull, some have weird names.
All are different colors,
but they all have to learn to live in the same box.
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« Reply #1 on: February 15, 2006 09:02:53 AM »

My friend makes Chciken alfredo whichis super easy

Take 4 chicken breast
1 jar of alfredo sauce pour over chicken and cook 4-6 hours on low and serve over alfredo noodles

 A few more things I make are  the tortellini stew I add Browned Italian sausage and a packet of Liptons Grlic soup mix


3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.

Self-Frosting Fudge Cake

2-1/4 cups of a chocolate fudge cake mix
3/4 cup water
3 Tbsp oil
2 eggs
1/3 cup chopped nuts
1/4 cup chocolate syrup
1/4 cup warm water
3 Tbsp sugar

Combine cake mix, 3/4 cup water, oil and eggs. Beat 2 minutes.

Pour in greased and floured crock.

Sprinkle nuts over batter.

Blend together syrup, sugar & water (1/4 cup). Spoon over batter.

Bake in covered crock pot 2-3 hours.

Serve warm with vanilla ice cream

Pina Colada Bread Pudding

1 lb Loaf French bread
10 oz Frozen pina colada drink mix
6 oz Pineapple juice
12 oz Evaporated milk
1/2 c Cream of coconut
2 Large bananas; sliced crosswise
3 Large eggs
1/4 c Light rum
1 c Raisins
8 oz Pineapple; crushed w/juice
1 ts Lemon peel; grated
Fresh mint sprigs

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.

Crockpot Country Ham

1 1/2 lbs. ham
1/4 C. brown sugar
1/2 t. mustard
1 can (6 oz.) pineapple slices or chunks
2 to 4 sweet potatoes

Place sweet potatoes in the crockpot to form a rack. Put the ham on top of the potatoes.

In a bowl, mix sugar, mustard, and a little pineapple juice. Pour over ham along with the rest of the pineapple.

Cook on LOW 6 to 8 hours.

Crockpot Baked Beans

2 lb. dry navy beans
1 sm. onion, chopped
1 c. ketchup
1 c. brown sugar
1 c. water
2 tsp. mustard
2 tbsp. molasses
1 tbsp. salt
8-10 slices bacon, fried crisp

Put beans in three times the volume of unsalted water, bring to a boil and let simmer for 30 minutes. Let stand in covered hot water for 2 hours. Mix other ingredients in bowl. Drain beans well and mix all ingredients and beans together. Put in crockpot and let cook on low for 12 hours. Stir occasionally.

Crock-Pot Chicken Tortillas

Meat from 1 whole chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 tablespoon quick cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese (try Monterey Jack)
1 dozen corn tortillas
Black olives

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours.

Looking for fellow craftsters to share ideas with!
« Reply #2 on: February 15, 2006 09:41:06 AM »

Not a recipie, but instead of coca-cola I've used PROPEL brand flavored water. (it's made with sucrose syrup=splenda). The orange is very good with beef & lemon very good with chicken.

Also I have a small 2 quart crockpot that has High, low & warm. It's perfect on warm for serving soup, chilli, warm dips & sauces.

It's also the perfect size doe 1 or 2 small pork tenderloins. Aldi often has 1 1/3- 1 1/2 pound ones for abt $5-$6. I've used the pepper corn ones. Just cut the end of the bag pour the whole thin in, fill the bag half way with water & add that as well. Cook on Low for sevreal hours ..... Very yummy!
« Reply #3 on: March 18, 2006 04:15:42 PM »

Here is my favorite Slowcooker/crockpot recipe


1-2 packages skinless, boneless chicken breasts
2-4 cans cambells cream of chicken or cream of mushroom soup
1 box elbow macaroni
salt and pepper to taste

What to do:

1. Cook chicken till its done.  I dont brown mine I just cook it till its no longer pink inside and done.  I also add 1/2 cup water to the frying pan about 5mins after adding chicken to pan.  It makes it soo tender!

2. Get a medium sauce pan of water started for the noodles.  Add 2 cups of the elbow macaroni when the water starts to boil.  Now you need to watch the noodles you dont want them done you want them kinda underdone but not still tooth breaking crunchy.

3. In crock pot: Empty your cans of soup into the pot, add milk or water as directed on the can, just like your making soup.  Now here is the fun part.  If your noodles are ready strain and rinse them.  Make sure they are not too done or you will end up with mushy noodles when the dish is done, YUCK!  Dump the noodles into the pot and stir till all are coated with the soup.  Now add your chicken if its done.  I like to sink the chicken to the bottom overlapping them.  So add two pieces going one way then the two more going another till all the chicken is in and not visable.  Put lid on the pot and turn it on to whatever setting is going to suit you best.  If you are like me you arent gonna wanna wait too long for dinner so I put mine on high. 

When done dig out your chicken and spoon noodles onto your plate. Voila!  Main dish and side all in one!  Enjoy!
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« Reply #4 on: March 19, 2006 06:21:46 AM »

Super quick BBQ sauce: a can of tomato paste, 1/4 cup of balsamic vinegar and a couple optional splashes of Worcestershire (sugar or sub to taste, but I like mine a little on the tart side). Toss it up with just about anything and throw it in the cooker on low for 7-9 hours.

Keep a mix of butter and rice flour in your fridge so you can just break off a hunk to add to stews at the end of cooking to thicken them up. I use rice flour because it tends to avoid separation in the freezer much better than wheat flour.

Alternative to cream-of-whatever soup:
1 tablespoon oil
3 tablespoons all-purpose flour (I prefer rice flour)
1/3 cup skim milk or evaporated skim milk if you prefer whole milk taste
A speck or two of butter-type substance
1/8 teaspoon garlic powder
Salt and pepper to taste

« Reply #5 on: October 06, 2006 06:21:30 AM »

Bringing this thread back from the dead since I've recently rediscovered my crockpot and have been making freezer meals of meat + sauce to defrost the night before and start cooking on low the morning of.  Here's a bunch of freeze-ahead crockpot meals.  With all of them you'll want to use 4-8 pieces of chicken--white meat can be cooked only up to about 8 hours approx. before it starts to dry out, dark meat can handle longer cooking times.  I recommend using bone-in chicken, as I feel it makes the gravy more flavorful (don't worry about having to eat off the bone, as the meat's so tender that it just falls right off once it's cooked!)

BBQ Jelly Chicken
3/4 cup Ketchup
3/4 cup Blackberry Jam (Strawberry, peach, and apricot also work well)
1/4 cup White Vinegar
1 Teaspoons Worcestershire sauce
2 Teaspoons Chili Powder
1/8 Teaspoon Salt

Chili Maple Glazed Chicken
2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

Citrus Ginger Chicken
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

Cranberry Chicken
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

Creole Chicken
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes
(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)

Garlic Dijon Chicken
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

Herb-wine Chicken
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Honey Ginger Chicken
4 Tablespoons Chopped Onion
1.5 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives

Honey Glazed Chicken
1/4 cup Butter, Melted
1/8 cup Soy Sauce
1/2 cup Honey

Honey Sesame Chicken
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

Lemon & Garlic Chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper

Lemon Marinade Chicken
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

Pepper-lime Chicken
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

Raspberry Currant Chicken
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
(Also can substitute
Raspberry Vinaigrette
Salad Dressing)
1/2 cup Currant Jelly

Russian Chicken
2/3 cup Apricot Preserves
16oz Russian Dressing
2 Packages Dry Onion Soup Mix

Spiced Citrus Chicken
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt

Spicy Sweet Glaze
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

Sweet & Sour Chicken
1/4 cup + 2 Tablespoons Honey
1/4 cup + 2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

Sweet & Spicy Chicken
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

Sticky Chicky
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

Teriyaki Chicken
1 Clove Garlic, Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1.5 Tablespoons Cider Vinegar
1.5 Tablespoons Brown Sugar
1.5 Tablespoons Minced Ginger

« Reply #6 on: October 06, 2006 06:46:04 AM »

Yay for this thread, I love my crockpot!  Grin

Mexican Meatloaf

1 pound of hamburger (or more, if you like, but you'll probably need to adjust everything else...I make this for myself and my fiance, so 1 pound is plenty)
1 egg
1 slice of bread, pureed into bread crumbs
1 small can of green chiles
1 packet of taco seasoning
Chopped onion to taste
Shredded cheddar cheese to taste
Splash of milk

Mix the above together well.  Form into a loaf and place in crockpot or pat it into the bottom of the crockpot.  I recommend using a slow cooker liner.  Top with salsa, to taste (I cover completely).  Cover and cook on high for 4 hours or low for 8.  Serve with sour cream and more cheese, if desired.


Shainna Smiley

"To strive, to seek, to find, and not to yield." -Tennyson
« Reply #7 on: October 06, 2006 10:18:31 PM »

My 10 yr old neices specialty:
Buffaol Chops:
Spray Pam  in the cock
turn it on high, melt a couple pats of butter in the crock add several shakes of Franks Red Hot Sauce
add thin cut pork chops
2 small onions quarterd
put on lid after a lil while turn down to low .... (now she told me this, this is word for word)
Go to school .... Come home to a yummy smelling house.
She serves it with celery & blur cheese on the side. (her Dad likes to have a beer with it, she has ROOTbeer)

Her Super Easy Soup:
Turn crock on high
wash & quarter a few red potatoes, drop in crock
peel & quarter a couple small onions, drop in crock
add 1  1 pound bag of baby carrots
add a couple shakes of dried oregano, a couple shakes of dried parsely,
cut bonless skinlesss chicken with kitchen scissors, (cut pieces a little bigger than bite size)
add chicken to pot  add water to cover chicken & a little more.
Now wash your hands really good with soap and water.
Put lid on pot. turn down to med or low.
When you get home (abt an hour before eatting turn pot to high,add 1 bag of frozen peas, a pinch of salt & a painch of pepper.
(again this was pretty much word for word ... she is a trip)

« Last Edit: October 09, 2006 10:12:59 AM by LeesaLove » THIS ROCKS   Logged
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« Reply #8 on: July 19, 2007 04:34:40 PM »

Crockpot Baked Beans

2 lb. dry navy beans
1 sm. onion, chopped
1 c. ketchup
1 c. brown sugar
1 c. water
2 tsp. mustard
2 tbsp. molasses
1 tbsp. salt
8-10 slices bacon, fried crisp

Put beans in three times the volume of unsalted water, bring to a boil and let simmer for 30 minutes. Let stand in covered hot water for 2 hours. Mix other ingredients in bowl. Drain beans well and mix all ingredients and beans together. Put in crockpot and let cook on low for 12 hours. Stir occasionally.

so we just ate these for dinner.... OMG!  crazy good.
I did double up on the sauce and I only used about 1/2 of a small onion.
we were out of mustard so I shook in a lil' old fashioned Crystal hot sauce to spice them up. BAM!

The sauce gets super duper thick, I definitely suggest either adding more water or doubling the sauce recipe for bigger pots.

I'm soooooo obsessed with using my crock pot, now.  this thread is awesome!
« Last Edit: July 19, 2007 04:36:08 PM by SpunK » THIS ROCKS   Logged

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« Reply #9 on: July 19, 2007 06:30:56 PM »

i like to cook an entire fryer in the crockpot... 

put favorite veggies on the bottom - i use red potatoes - don't have to cut them up just clean and cut off eyes - then whatever else you like - celery, carrots, onions, etc etc

put whole chicken on top... i season with whatever I feel like but rosemary and garlic are my faves - sometimes fresh - sometimes whole cloves or dried spices whatever I have on hand - the cool thing about this is that you can cook it for 5-7 hours on low... or about 3 hours on high and there is plenty for dinner and leftovers and it makes the house smell awesome...
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