Post your slow-cooker recipes!!

I got a slow-cooker from my sister for my birthday (3.5 quart cuisinart slow cooker).

Looking for simple, healthy recipes with lots of veggies! Chicken too Several recipes I found require pre-cooking of certain ingredients.. I'd like to avoid this.

I'm going to try a lentil soup recipe that a friend gave me. I'm planning to get it going during lunch and have it ready by dinner, first try using the cooker.


INGREDIENTS
1 c. dry lentils
1 c. chopped carrot
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 bay leaf
3 1/2 c. chicken broth or veggie broth
1 1/2 c. water
1 (14 1/2 oz) can Italian-style stewed tomatoes
1/4 c. snipped fresh parsley
2 Tbs. cider vinegar

DIRECTIONS
Rinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil, oregano, thyme, and bay leaf. Stir in broth, water and undrained tomatoes. Cover; cook on low-heat setting for 12 hours or on high heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar (if desired). Makes 6 servings.

I love lentil soups!

There was a post here (about a month or so ago?) with a lot of yummy crock pot recipes. I don't know where it is and I usually have no luck searching for recipe posts here.

So....here are some of our favorites:
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Louisiana Red Beans and Rice

4 cans (16 oz. each) kidney beans, rinsed and drained
14-1/2 oz. can diced tomatoes, undrained
14 oz. smoked turkey sausage, sliced
1 cup chicken broth
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
6 garlic cloves, minced
1 bay leaf
1/2 tsp. crushed red pepper flakes
2 green onions, chopped
Hot cooked rice

In a 4-quart slow cooker, combine the first 11 ingredients. Cover and cook on low 8-10 hours or until heated through. Stir before serving. Discard bay leaf. Sprinkle each serving with green onions. Serve over rice.

If you want some extra heat, you can add hot sauce at the table, if you'd like. Makes 9 servings.

What I do: I use a 16 oz. pkg of hot sausage links (Hillshire Farm), sliced diagonally. I heat the sausage in the pan, then drain it well. I saute the onion and celery with the peppers and garlic, then add the crushed red pepper. Then I throw everything together in the crock pot. (I really like to saute the onions and other vegetables before putting them into the crock pot, even though the recipe did not say to do that. It's just one little extra step.)
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Cranberry Roast Pork - a good recipe and oh, so easy

1 boneless rolled pork loin
1 tsp. dry mustard
16 oz. can jelled cranberry
1/4 tsp. ground cloves
1/2 cup sugar
1/2 cup orange juice

Place roast in crockpot. Combine other ingredients. Pour over roast. Cook on low 6-8 hours.

Remove roast and skim fat from liquid. Remove two cups of the juice (add water if needed). Bring to a boil over medium heat in saucepan.

Combine 2 tablespoons of cornstarch with 2 tablespoons of water. Use the cornstarch slurry to thicken juice. Pour over pork and serve.
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Crock Pot Pulled Pork Sandwiches - makes 10 generous servings

2-1/2 to 3 lb. pork sirloin roast or boneless pork shoulder roast
3 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
1 tsp. ground cumin OR chili powder
1/2 cup water
Homemade BBQ sauce (below) OR 3-1/2 cups of your favorite BBQ sauce
Hamburger buns

Trim fat from pork roast. Cut roast, if necessary, to fit into a 3-1/2 to 4 quart crock pot. Season meat with salt and pepper. In a small bowl, combine 1/2 cup water, vinegar, Worcestershire sauce, and cumin or chili powder. Pour over meat in crock pot. Cover and cook on Low heat 8 to 10 hours or on High heat 4 to 5 hours. Remove meat and discard the cooking liquid.

Using two forks, shred the meat and return the meat to the crock pot. Stir in 2 cups of the BBQ sauce. Cover and cook on High heat 30 to 45 minutes or until heated through.

Serve the meat in split hamburger rolls. Pass the remaining BBQ sauce.

Homemade BBQ Sauce:
2-1/2 cups ketchup
1 cup finely chopped onion
1/4 cup packed brown sugar
3 Tbsp. bottled Pickapeppa Sauce or Worcestershire sauce
3 Tbsp. cider vinegar
3 cloves garlic, minced
1/4 tsp. hot pepper sauce

Combine all ingredients in a medium saucepan. Bring to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Use immediately or let it cool. Chill up to 3 days. Makes 3-1/2 cups of sauce.

Note: I used cumin instead of the chili powder. You will need a really good BBQ sauce for the pork. Use a sauce that you really like. The next time I make this, I'll either try the Homemade BBQ Sauce or I'll make my Espresso BBQ Sauce. I'm also going to add just a wee bit of Liquid Smoke to the mix, too.

This is a good (and easy) recipe for when you either don't feel like messing around with your grill or it's too cold to grill outside, but you want pulled pork. Slathered with your favorite sauce and with some cole slaw, it's good stuff!
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Crockpot Baked Beans

1-1/2 lb. ground beef
1 med. onion, diced (I use a nice large onion)
1 lb. bacon cut into 1/2-inch pices

Brown beef and onion, add bacon and cook until soft. Drain and add to crock pot.

Drain:
2 cans dark red kidney beans
2 cans butter beans
2 cans pork and beans

Add:
1 c. brown sugar (I use not quite 3/4 cup)
1 c. white sugar (I use not quite 3/4 cup)
1/2 c. molasses
1 c. ketchup
2 tsp. salt
2 T. vinegar
4 T. dry mustard

Mix everything together in the crockpot, turn on high. This should cook for about 30 minuted, then turn to low for about 5 hours. Stir occasionally, just to have a little taste.

Note: They can be sweet, esp if you're not used to sweeter baked beans. I've cut the sugar down a bit for us. You could probably decrease the amount further, if desired.
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Crockpot Pot Roast
3 lb. BONELESS chuck roast, UNseared
1 can Cream of Chicken OR Cream of Mushroom soup
1 envelope Lipton's Onion Soup mix
2/3 cup white wine

Place the roast whole in a large crockpot and smear the can of soup (not diluted) over the top of the roast. Empty the entire envelope of dry onion soup over the top of the soup and pour the wine around the edges of the roast. Do not add any water. Cover and cook for 10 hours on low. Makes a wonderful gravy and the meat is very tender. Serve with noodles or steamed Yukon Gold potatoes.

Note: You can add chunked potatoes or carrots around it, at the time you start the recipe, too. I serve it over mashed potatoes for a great comfort meal. I use cream of mushroom soup....we're not really fond of "Cream of" anything, but this works.
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Pot Roast with Tomato Gravy

1 Tbsp. vegetable oil
3-4 lb. pot roast (round or other cut)
2 onions thinly sliced
3 carrots sliced about ½-inch thick
3 stalks of celery thinly sliced
2 cloves garlic minced
1 tsp. dry mustard
½ tsp. dry thyme
1 tsp. salt
½ tsp. pepper
2 Tbsp. flour
½ c. beef broth
1 can tomato soup undiluted
1 Tbsp. Worcestershire
2 Tbsp. packed dark brown sugar
2 Tbsp. balsamic vinegar

In a large skillet (heated to med-high) heat vegetable oil. Pat roast dry with a paper towel and brown on all sides. Put roast in crock pot.

Lower skillet to medium and add carrots, onion, and celery, stirring until softened. Add salt, pepper, dry mustard, thyme, and garlic and stir one minute. Sprinkle mixture with flour, and stir. Add beef broth, tomato soup and cook until thickened. Stir in Worcestershire.

Pour mixture over roast in crock-pot and cook on Low 10 to 12 hours or on high 5 to 6 hours. Remove roast and add brown sugar and balsamic vinegar. Slice meat and return and heat until warm. Make 8 to 10 servings.
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Crock Pot Macaroni And Cheese

3 cups cooked macaroni
1 Tbsp. butter or margarine
2 cups evaporated milk
3 cups shredded sharp Cheddar
¼ cup chopped green pepper
¼ cup chopped onion
1 tsp. salt
¼ tsp. pepper

Toss macaroni with butter or margarine. Add remaining ingredients. Pour into lightly greased crock pot. Cover and on High 2 to 3 hours, stirring once or twice.
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Italian Beef in a Bucket

3½ lb. beef roast, sirloin tip or rump roast
12 oz. (jar) Italian giardiniera, drained
12 oz. (jar) pepperoncini peppers
1 envelope Zesty Italian salad dressing
10 oz. can beef broth

Place roast in slow cooker (3½ quart). Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use ½ jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on Low. Meat will be very tender, can use a fork to pull apart.

Note: Can place roast in frozen. And you might want to use less peppers for milder taste.
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Sussex-Style Steak With Mushrooms

2 lb. flank steak
¼ c. all-purpose flour
Salt and pepper to taste
1 small red onion, thinly sliced
¼ c. condensed beef broth, undiluted
¼ c. port wine, dark beer or additional condensed beef broth
1 Tbsp. olive oil
3 or more Portobello mushrooms, stems removed
2 Tbsp. balsamic or red wine vinegar
Crumbled soft goat cheese, optional

Season the meat and rub each side with flour. Place in bottom of slow cooker stoneware. Lay onion over top and pour in beef broth and port. Brush mushrooms with olive oil and lay evenly over meat (they should cover the surface). Sprinkle with vinegar.

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. When ready to serve, transfer steak with mushrooms to a deep platter. Stir in goat cheese, if using, and pour gravy over meat.

they all look good! I've printed each recipe for future use! Thanks!

I discovered.. I need to prepare the ingredients the night before. It took me all of lunch to chop and such!

I always prep the night before. It saves so much time on the morning. I will do my slicing and chopping. Mix my slicing seasonings. If I have to brown the meat I will do that the night before, too. That way, all I have to do that morning is put it all together and turn it on.

by far my fave crock pot recipe!

Chicken Enchiladas.
Recipe makes 8

• 1lb chicken breast or tenders, boneless and skinless
• 1 small can tomato sauce
• 1 pack taco seasoning
• 1/4cup of a 16ounce jar of salsa
• 1tsp minced garlic
• 1tsp cumin
• 1 tsp chili powder

Also need:

• tortilla shells
• mexican mix cheese
• sour cream(optional)

Mix everything except chicken in crockpot. Add chicken and stir to coat. Cook on low for 8-10 hrs. Shred chicken with 2 forks. Put meant in center of tortilla shell & wrap. Place shell seem side down in a large casserole dish or on a baking pan with a lip that has been sprayed with no-stick spray. Pour remaining salsa over enchiladas and top with cheese. Bake at 350 for 10-15 minutes. Top with sour cream

this thread is amazing.

winchester, you are my hero.

i'm learning to cook (sad i know) and this is fabulous.

Originally Posted by Winchester

There was a post here (about a month or so ago?) with a lot of yummy crock pot recipes. I don't know where it is and I usually have no luck searching for recipe posts here.

Click to expand...

Here it is. http://www.thecatsite.com/forums/sho...hlight=recipes

I love using my slow cooker. My favourite thing to make is pulled pork. I cook the pork on high for a few hours with spices (salt, pepper, onion, garlic and a bit of paprika usually), take it out and pull apart. Put it back in the slow cooker and add 1 bottle of bbq sauce (I usually use original) and about half a cup of coke. Cook for another hour and serve on buns.

BF made a really yummy veggie chili last weekend in the crock pot. But he didn't use a recipe. Just threw in some of every veggie we had, along with some cans of beans and soy crumbles instead of ground beef. YUM!

I bought a slow cooker cookbook a while back for cheap from Thriftbooks.com and it's got a lot of good sounding recipes. It's called The Ultimate Slow Cooker Cookbook, by Carol Heding Munson. Actually I only made one recipe from it so far, and it was really good. I do plan to try others, substituting non-meat ingredients as necessary, since i'm vegetarian.

Sausage and Butternut Squash Stew

1 1/2 pound butternut squash, peeled and cut into 1/2 inch cubes
1 med. potato, cut into 1/2 inch cubes
2 slender carrots, sliced diagnonally 1/2 inch thick
1 cup frozen cut green beans
1 (14 oz) can fat-free beef broth (I used about 2 cups of water and a vegetable buillon)
1 Tbsp red wine vinegar
1/4 tsp black pepper
1 tsp dried rosemary, crushed
1/4 pound low-fat turkey sausage or light keilbasa, cut in half lengthwise and thickly sliced (I used Trader Joe's veggie Italian sausage)
4 small onions, halved
1/4 cup cold water
2 Tbsp cornstarch (i skipped this cos I didn't have it. I might've used flour)
Snipped fresh parsley for garnish (I skipped this too, I didn't have any)

Combine the squash, potatoes, carrots, beans, broth, vinegar, pepper and rosemary in the crockery pot.

Brown sausage in the skillet over medium-high heat; add the onions and cook until onions are slightly browned, about 4 minutes. (I know, you didn't want to have to do this) Transfer the sausdage and onions to the crocery pot. Cover and cook on LOW until the vegetables are tender and the flavors have blended. In a measuring cup, mix the water and cornstarch, and pour the mixture into the stew. Mix well and heat until the liqud has thickened. Garnish with the parsley.

Makes 4 servings
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Actually, now that I think of it, I think I did skip the cornstarch/water. The butternut squash pretety much turned into a puree of sorts so it thickened the stew on its own. Have fun!!

Thanks catlover19 for the link! I knew it was here somewhere.

KittehTime, I just love to cook!

And thanks for the recipes, guys! They all sound delicious!

I keep swearing I'm gonna try that pork loin recipe LOL.

Ok, this doesn't really kill colds, but it sure as heck can get you breathing better if you have one! I did not name it, an ex did.
Note: I do not measure anything, I'm an ad-lib cook.

Arlyn's Cold Killer

Stewing meat (I prefer chuck)
carrots (whole baby carrots)
red or white potatoes (cut into 1 inch cubes)
green beans
really, any veggies you want in there you can add.
Onions (I use two very large yellow onions)
Garlic (I use copious amounts of garlic. I buy the jars of minced)
Italian herb mix (Mine is oregano, sweet basil and rosemary).
1 quart (I think it's a quart) of spicy V-8

Dredge meat in flour and lightly brown in skillet, remove meat, add half an onion and a tablespoon or so of mince garlic saute until carmelized.
Add a tad more flour and brown, then slowly add 1/4 to 1/2 cup of V-8 to make gravy.

Throw everything in the crockpot and add the rest of the V-8.
Add water if needed.
Cook until potatoes and carrots are tender.

For serving I use several variations.
Sometimes I will add barley to the stew an hour before serving, sometimes semolina stars 15 minutes before serving.
Most often though, I serve over rice or egg noodles.

The taste is fabulous and the spicy V-8 will clear your sinuses.

I have two things I make in the crock pot because they are pretty idiot proof and for some reason no matter how many times I make something with or without a recipe...its never the same way twice. I guess it all depends on how much love I toss into the crock pot. LMAO!! not my words...DF says if I dont love what Im doing it turns out like poop so he makes sure Im in a great mood before I cook.

Pot Roast
3 lbs roast (I normally get whatever is on sale cuz Im cheap)
lotsa garlic...about 4 or 5 cloves
Carrots
Onion
Potatoes
Beef Stock & beef boullion

I do not sear the roast. Take the garlic and cut it into medium to large size slivers. Carefully stab the roast and insert the chunks of garlic into it. Its a garlic free for all so as much or as little as you like. I love garlic so I put a lot in it.
Cut up half the onion (however you want it diced slivers slices chucnks whatever floats your boat) and sprinke on the bottom of the CP. I put one thinger of the Swansons beef broth (the box looking thingermabobbers) on the bottom then put the roast in. Around the roast I put the potatoes and carrots and start adding some boullion cubes. I only use about 4 total (unless Im craving salt...then I add a couple more) then I dump another container of beef broth on top. I generally cook it on high from 7am-5pm. It turns out super soft and I could literally eat it all with a spoon. Nummy..sometimes I make dumplings with it depending on my mood.

Pork and Saurkraut is another thing I make. Its super easy. One bag of saur kraut on the bottom pork on top (3lbs atleast) and one more bag of saurkraut on top and cook it till the pork falls apart.

LOL after typing that out..no wonder nothing turns out the same way twice. Its like mood cooking. Mmmm Im still craving roast. I make enough to feed like 8 ppl but its because Ill spend a week straight eating the leftovers for breakfast and lunch after freezing half of the leftovers for another day.

i'm craving roast too. gah!