Crock pot recipes?

Question by and then I said: Crock pot recipes?
Anyone have any great crock pot recipes? Let me know your favorites! Desserts would be awesome, too. Thanks!

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5 thoughts on “Crock pot recipes?

  1. One of my favorite crock pot recipes is Mexican Shredded Beef.

    4 lbs boneless chuck roast
    2 packets of taco seasoning
    2 beef boullion cubes
    1 cup water
    1 dash liquid smoke

    Cut the roast into 4-6 pieces, rub the outside of each piece with some of the taco seasoning.

    Place the meat into the crock pot with any excess taco seasoning.

    Pour the water over the meat, and add the boullion cubes and liquid smoke.

    Put the lid on the crock pot, and turn it on high. Cook for 4-6 hours, until the meat falls apart.

    Use a couple of forks or a potato masher to shred the beef.

    Turn the crock pot to low, and let cook for another 30-60 minutes.

    This shredded beef makes great tacos or burritoes, or it’s good on it’s own with some crumbled feta or gorgonzola cheese.

  2. Here are a few that are really good! Tried & true recipes!! Hope you enjoy!

    Slow Cooker Chicken with Mushroom Wine Sauce

    1 (10.75 ounce) can condensed cream of mushroom soup
    1 chopped onion
    4 TBS dried parsley
    2/3 cup white wine
    6 chopped garlic cloves
    1/2 cup milk
    1 (4 ounce) can mushroom pieces, drained
    salt and pepper to taste
    5 boneless, skinless chicken breast halves

    In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces. Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.
    Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.

    Slow Cooker Honey Garlic Chicken

    1 tablespoon vegetable oil
    10 boneless, skinless chicken thighs
    3/4 cup honey
    3/4 cup lite soy sauce
    3 tablespoons ketchup
    7 cloves garlic, crushed
    1 tablespoon minced fresh ginger root
    1 (20 ounce) can pineapple tidbits, drained with juice reserved
    2 tablespoons cornstarch
    1/4 cup water

    Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
    In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
    Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
    Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.

    Slow-Cooked White Chili

    3/4 pound skinless, boneless chicken breast halves – cubed
    1 medium onion, chopped
    6 garlic clove, minced
    1 bay leaves
    1 TBS oregano
    1 TBS ground sage
    1 tablespoon vegetable oil
    1 1/2 cups water
    1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
    1 (15 ounce) can garbanzo beans, rinsed and drained
    1 (11 ounce) can whole kernel corn, drained
    2 (4 ounce) can chopped green chilies
    3 teaspoon chicken bouillon granules
    1 teaspoon ground cumin

    In a large skillet, saute chicken, onion, spices and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.

    Cheesy Italian Tortellini

    1/2 pound ground beef
    1/2 pound Italian sausage, casings removed
    1 (16 ounce) jar marinara sauce
    1 (4.5 ounce) can sliced mushrooms
    1 (14.5 ounce) can Italian-style diced tomatoes, undrained
    1 (9 ounce) package refrigerated or fresh cheese tortellini
    2 TBS italian seasoning
    5 cloves of garlic chopped
    1 cup shredded mozzarella cheese
    1/2 cup shredded Cheddar cheese

    Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
    Combine the ground meats, marinara sauce, mushrooms,garlic, spices and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
    Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

    Shrimp Jambalaya

    1/2 pound boneless, skinless chicken thighs, cut into 2-inch pieces
    1 LBS ground sausage
    3 stalks celery, thinly sliced
    1 medium green bell pepper, cut into 1 inch pieces
    1 medium onion, chopped
    7 cloves garlic, minced
    1 (28 ounce) can crushed tomatoes, with liquid
    1 tablespoon white sugar
    1/2 teaspoon salt
    3 teaspoon dried Italian seasoning
    2 teaspoon cayenne pepper
    1 TBS Cajun seasoning
    2 bay leaf
    2 cup uncooked orzo pasta
    1 pound cooked shrimp, peeled and deveined

    In a slow cooker, mix chicken, seasonings, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
    Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
    Stir in shrimp, and cook 2 minutes, until shrimp are heated through.

  3. I use my crock pot at least 4 times a week. Here are a couple of our favorites.

    Chicken Fajitas

    1 lb frozen chicken breasts
    1 envelope fajita mix
    1 cup water
    1 onion thinly sliced
    1 bell pepper thinly sliced

    Mix water and fajita mix in crock, add remaining ingredients and cook on high for 1 hour and low for 3 hours. #0 minutes before serving shred the chicken and return to pot.

    Serve on flour tortillas with cheese and sour cream.

    Hawaiian chicken

    1 lb frozen chicken breasts
    1 bottle teriayki sauce
    1 can pineapple chucks (drained)
    1 can water sliced chestnuts (drained)
    1 onion chopped

    Pu all ingredients in crock pot on high for 1 hour then low for 3 hours. Tear chicken into chunks 30 min before serving.
    Serve over white rice.

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