What's in Your Crock Pot

[present tense]

last night was steak stroganoff. 1.5 lbs steak tips, 1 package onion soup seasoning, 1 can mushroom soup, pepper & paprika & garlic powder to taste, .5 cup of water, 2 tbsp of flour to thicken. throw it all in on low for 4-5 hours. toss in some sour cream, parsley, and mushrooms the last 15 minutes or so. Done.

[stuckathuntermtn]

super easy Chili

brown burger in pan, add pack of taco seasoning, simmer while adding the rest of the ingredients to the crock

1 can kidney beans
1 can black beans
1 can corn
1 can tomatoe sauce
one can diced tomatoes
do not drain the liquid out of the cans.
anything else you want to add.

substitute tomato sauce for 1 can elpato sauce to spice it up

add burger mix it up make cornbread batter turn on low

go play for the day

return home dice onions, shred cheese and bake cornbread in a cast iron skillet.

the chili can be made on the stovetop also to make it quick. but I likr the crockpot.

What size cans and crock pot are we talking about here, and how much beef? I have a 4qt. It's pretty small, but hey it was free.
seriously? like marinara sauce?
Chili powder, Cumin, etc?

[stuckathuntermtn]

Oh, one more thing:
Easy beef stew.

Chop some potatos, I like the red kind, carrots, brussel sprouts (even if you don't normally like them, after being in a crock pot for a few hours they're pretty good).
Brown some cubes of beef, use plenty of Montreal Steak Seasoning.
(vary amounts of ingredients to your best guess and taste.)
Add everything to the crock pot and fill it to the top with water. Add some more Montreal.
Leave for 5 hours. Add thickener when it's boiling. I'm pretty sure that when I do it again I need to use more beef than I did and few veggies and you probably need to add some beef broth.
And herbs, you gotta have herbs.

[crackboy]

What size cans and crock pot are we talking about here, and how much beef? I have a 4qt. It's pretty small, but hey it was free.
seriously? like marinara sauce?
Chili powder, Cumin, etc?

the tomato sauce is probably the basic canned stuff typically found with the canned tomatos. those are probably just teh 15oz cans and those taco packets are basically just cumin, salt, paprika, garlic powder, chili powder.

[BeanDip4All]

last night was steak stroganoff. 1.5 lbs steak tips, 1 package onion soup seasoning, 1 can mushroom soup, pepper & paprika & garlic powder to taste, .5 cup of water, 2 tbsp of flour to thicken. throw it all in on low for 4-5 hours. toss in some sour cream, parsley, and mushrooms the last 15 minutes or so. Done.

this sounds awesome, i am gonna try it next week. we have been craving steak steak and more steak lately around here.

do you brown the steak tips before you put em in?

cheers!

[vinzclortho]

I know that I am on Team Crockpot because I recently went to the grocery store and bought a pork loin, a pot roast, 2 cans of crushed tomatoes and a bottlething of minced garlic. I have no idea what I am going to make, how I am going to make it or when I'm going to make it....but I know it will be delicious. That's the quiet confidence Team Crockpot rolls with. Like that ballsy badass skier that doesn't need to respond with something super cocky when someone asks "So, you are a really good skier?" They say "Yeah, I can get down the mountain." and let their skiing do the talking.

So proud to be on Team Crockpot. Keep those amazing recipes coming friends.

[stuckathuntermtn]

ok, I did your chili my way, I went out and bought stuff pretty much right after I posted since I was in the mood.

In a 4 qt crock put I put 1 regular can each of kidneys, blacks, and corn. 1 of those big fat cans of crushed tomatoes, 1 2 pound jar of Classico Tomato sauce as found at Costco. It's a really good sauce and it's got chunks of tomatoes in it.

Here's the kicker: 2.5 pounds of ground beef. I mixed in some Taco Season in, a bunch of cumin and lots and lots of chili powder. Yeah, It wound up being a little over full and I had to poor off a lot of the liquid. Next time I probably won't use as much sauce and I'll drain the cans of beans and corn. Could probably use less chili powder then too. Maybe a little less meat.

It's really really really heavy chili. It was good, but any feel like it was missing some kind of herb or herbs. Fresh dill and/or parsley? one of those jars of "italian" seasoning that's like thyme and oregano, etc?

[tricameron]

i got a crock pot because of this thread. its on! I just dumpstered some potatoes, tossed in some lentils, rice and a packet of onion dip seasoning. New life for boring low dollar food.

[wandering, not lost]

ok, I did your chili my way, I went out and bought stuff pretty much right after I posted since I was in the mood.

In a 4 qt crock put I put 1 regular can each of kidneys, blacks, and corn. 1 of those big fat cans of crushed tomatoes, 1 2 pound jar of Classico Tomato sauce as found at Costco. It's a really good sauce and it's got chunks of tomatoes in it.

Here's the kicker: 2.5 pounds of ground beef. I mixed in some Taco Season in, a bunch of cumin and lots and lots of chili powder. Yeah, It wound up being a little over full and I had to poor off a lot of the liquid. Next time I probably won't use as much sauce and I'll drain the cans of beans and corn. Could probably use less chili powder then too. Maybe a little less meat.

It's really really really heavy chili. It was good, but any feel like it was missing some kind of herb or herbs. Fresh dill and/or parsley? one of those jars of "italian" seasoning that's like thyme and oregano, etc?

Cilantro! Dill might be good too, but cilantro is a must. And maybe some lime or some kind of acid to cut the heaviness a little bit, although you've got a shit ton of tomatoes in there so that might be covered. Both mixed in after it's all done cooking.

Yellow Split Pea Dahl (from Not Your Mother's Slow Cooker Recipes for Entertaining)

Ingredients:
2 C dried yellow split peas, rinsed and picked over
6 1/2 cups water
4 inch cinnamon stick
10 whole cloves
3 T unsalted butter
2 t ground cumin
1 t ground turmeric
1/2 t mustard seeds
1/2 t ground coriander
1/4 t cayenne
1/4 t ground ginger
1 large green mango, peeled, pitted, and chopped (optional)
1 1/2 t salt
rice and plain yogurt to serve
1 large ripe mango, peeled, pitted, and chopped for serving

Directions:
1) Place split peas, water, cloves, and cinnamon stick in cooker. Cover and cook on low 6 hours.
2) Remove cloves and cinnamon stick. Add boiling water to thin if soup is too thick.
3) Melt the butter over medium heat in a skillet and all the cumin, turmeric, mustard seeds, coriander, cayenne, and ginger. Cook 1-2 minutes stirring constantly to gently toast the spices. Stir spice mixture and green mango chunks into dahl and cover. Cook on low 2-3 hours longer.
4) Stir in salt. Serve in bowls over rice and top with yogurt and chopped ripe mango.

It has a nice creeping heat and is incredibly filling and cheap, especially if you already have a large collection of spices.

[orlowskij]

Oh man, I love our new Crock.

In the last couple weeks, we've done a Chicken Veggie Stew, a Buffalo Beet stew, a Thai Chicken Curry, and just last night, I did a Beef Brisket Dip Sandwich.

Unreal yummy at 1am when back from the bar.
Super simple, turned out great.

2.5 lbs natural, free range CO beef brisket
1 bottle of Breckenridge Brewery Singletrack Copper Ale
1 light pour of Apple Cider vinegar
A solid grab of green onions, chopped
A medium handful of jalapenos, de-seeded, chopped
1 blob of BBQ sauce

Everything goes in from the start. Stir the liquid to disperse the BBQ blob. 10 full hours on low.
Pull out meat, separate with fork. Set aside about half the liquid as an Au Jus. Serve on Kaiser Roll.
Dip till you drop.

Stupid simple, and oh so effing good. I heart you Crockie.

Just put this in now. I'll let you know in about 10 hours how it went.

[rideit]

Just put this in now. I'll let you know in about 10 hours how it went.

It needs garlic, onion, carrots, salt, pepper and cumin.

[orlowskij]

It needs garlic, onion, carrots, salt, pepper and cumin.

I've got the garlic, onions, salt and pepper in, no cumin or carrots though. Next time.

[Phall]

Trying this one out this afternoon
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Corn tortillas
Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.


instead of slow cooking the pork straight with herbs and salt, etc, i added water and a jar of tomatillo salsa, and instead of that with the dish, am making a home made pico, and some rice. Photo tr to follow.

[boarddad]

Kudos to all the recipies, but One of the things I like best about the Crock is it's simple and fast to prep. This recipie fits that bill nicely;

1 can chicken broth
1 can condensed cream of celery soup
1 can condensed cream of chicken soup

combine all of these and set aside.

3 large chicken breasts, cut in half

1 box cubed, seasoned bread crumbs

1/3 stick of butter, melted

coat Crock with butter or lard. Add 1/3 bread crumbs and drizzle with 1/3 butter. Add 1/2 soup mixture. Add 1/2 chicken. Repeat layers, ending with final layer of bread crumbs on top.

Cook 6-8 hours on low.

[Phall]

Trying this one out this afternoon
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Corn tortillas
Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.


instead of slow cooking the pork straight with herbs and salt, etc, i added water and a jar of tomatillo salsa, and instead of that with the dish, am making a home made pico, and some rice. Photo tr to follow.

Heres the TR:
Ingredients, and Bear Republic Red Rocket


Tunes


Slowwwww Cookin


Project(fix eyeloop)


Prepared
Including home made Pico, and mayo/siracha/garlic last minute sauce


TACOS


Leftovers were used the following morning for breakfast tacos.

[Dantheman]

Looks tasty, but if you really want to call it carnitas you need to crisp that shit up a bit.

[Tippster]

Yeah - real carnitas = boiled in citrus juices, water and lard until water evaporates, then keep going 'til the outside is fried golden brown.

[Danno]

didn't have time to look through this thread, but this weekend has been nasty rainy crappy weather, which has me thinking crock pot. ran to the store because I barely had 8 hours to dinner time. got a pork roast. browned it on all sides, put it in the pot. sauteed some onion and garlic in the pan for a minute or two, threw them in. deglazed the pan with a can of dale's pale ale, threw that liquid in the pot. some siracha, a little worcestershire, a large blob of bbq sauce, and some finely chopped red pepper. set it on low. let's see what I have in 8 hours!

[vinzclortho]

soon.....so soon...crock pot season will be upon us.

[pepperdawg]

Gonna be making a second round of homemade spag sauce tommorow......so many tomatos more than I know what to do with from the garden - so making sauce and freezing

Bring on crock pot season proper though.

[Skidog]

Gonna be making a second round of homemade spag sauce tommorow......so many tomatos more than I know what to do with from the garden - so making sauce and freezing

Bring on crock pot season proper though.

I hope youre using proper canning techniques or it aint going to last all that long...

[pepperdawg]

^^^^^ que?

[Crock]

the GF made this last week and it was friggin delish.

6-ounce can frozen apple juice concentrate
1/8 teaspoon ground nutmeg
1-3 teaspoons curry powder
2 tablespoons butter
1 onion, chopped
2 garlic cloves, minced
6 boneless, skinless chicken breasts
Salt and pepper to taste
3 Granny Smith apples, cored and thickly sliced
1/3 cup chicken broth
1 tablespoon cornstarch
Preparation:

In small bowl, combine thawed apple juice concentrate, nutmeg, and curry powder.
In small microwave-safe dish, combine butter, onions, and garlic. Microwave on high for 1-2 minutes until onion is softened. Place mixture in bottom of 3-4 quart slow cooker.

Dip each chicken breast into the juice mixture to coat and place in crockpot over onions. Pour any remaining juice mixture over the chicken. Add salt and pepper to taste.

Cover and cook on low for 5-6 hours until chicken is almost cooked. Add apples and cook 40-50 minutes longer on low until apples are tender and chicken is thoroughly cooked.

Mix together broth and cornstarch in a small bowl and stir into the liquid in crockpot. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, 10-15 minutes. Makes 6 servings

She went with a little more curry than the recipe calls for, served over brown rice. $$$$$

[Skidog]

^^^^^ que?

You know like mason jars...like grandma used to use???

[Tippster]

the GF made this last week and it was friggin delish.



She went with a little more curry than the recipe calls for, served over brown rice. $$$$$

Next time use boneless Thighs - they're nearly impossible to overcook. Breasts get so dry in a stew.