Crockpot Cooking's topics - tribe.net

Vegetarian Crock Pot Recipes

Ron — Tue, 13 Oct 2009 04:36:53 GMT

I want to start eating more vegetarian style dishes, and would like to prepare them in the crock pot.

Anyone have favorite recipes they care to share?

posted in Crockpot Cooking - 0 replies

All Crock Addicts Raise Your Hands!

SISU — Sat, 19 Jan 2008 04:21:19 GMT

I browse the sales every weekend to find what is on sale that I can throw in the crock. Beef, pork, chicken = meals for a while! Post your weekend recipe here!

posted in Crockpot Cooking - 10 replies

Alert: Living Well with Diabetes Tribe I may have accidently denied a membership Request

Sharon_C — Mon, 21 Sep 2009 15:02:08 GMT

If You requested to join and It came back denied I accidently clicked on the wrong thing. Please send another request.
Sorry, Thanks

posted in Crockpot Cooking - 0 replies

I started a new Tribe for people with Diabetes and their friends and family

Sharon_C — Sun, 20 Sep 2009 16:42:47 GMT

Once it gets rolling and we get some members we well be including lots of diabetes friendly recipes and tips. But I need to build our membership.
If you are interested or know someone who might be please let them know. My goal is simply to help people nothing more.
The tribe is located at, tribes.tribe.net/livingwellwithdiabetes

posted in Crockpot Cooking - 2 replies

Let's talk STEW!

Ron — Fri, 30 Jan 2009 22:10:00 GMT

Ok the whole reason I own a crockpot is so that I can put something in it in the morning, go to work all day, and have a delicious STEW waiting for me when I get home.

Simple as that.

What are you stewing up in your crockpot?

posted in Crockpot Cooking - 17 replies

Crockpot Soup Recipes

James — Tue, 04 Aug 2009 14:26:36 GMT

Anyone have any super tasty soup recipes for crock-pottage?

posted in Crockpot Cooking - 2 replies

REYNOLDS STOLD THE CROCK POT LINER PATENT!!!!!!!!!!!

erik — Mon, 24 Aug 2009 09:02:12 GMT

TO ALL THOSE WHO ARE INTIGUED BY REYNOLDS LATEST PRODUCT THE CROCK POT LINER, PLEASE STOP SUPPORTING THEIR PRODUCT. THEY STOLD THIS IDEA TO A WOMAN THAT PRESENTED IT TO THEM ,BECAUSE THEY DID NT REALIZE SHE HAD THE PATENT TO IT AND ARE NOW USING THIS IDEA ILLEGALLY TO MAKE MILLIONS OFF YOU, THE CONSUMER. TYPE IN CROCK POT LINER PATENT ON GOOGLE AND SEE FOR YOURSELF. THE WOMANS NAME IS KRISTY GARCIA FROM ALBUQUERQUE , NEW MEXICO AND SHE IS THE ORIGINAL INVENTOR. YOU WILL FIND THIS INFO ON PATENT STORM SEE FOR YOURSELF. THANK YOU SINCERELY

posted in Crockpot Cooking - 15 replies

New Orleans-style Red Beans and Rice

Soul-Survivor — Fri, 11 Sep 2009 20:54:41 GMT

Sorry, all, I 'm not posting the recipe, I'm looking for one! Anyone know a good way to make this in the crock?

posted in Crockpot Cooking - 0 replies

Reynolds Crock Pot Liners

WickedKiwi — Fri, 10 Feb 2006 23:32:55 GMT

I've always liked my crock pot, but hated cleaning it up. I'm lazy.

And then, I bought some Reynolds crock pot liners.

Now I hug my crock pot. I kiss my crockpot. I leave it on the counter right next to my vacuum sealer.

They work in my larger slow cooker, they work in my smaller one. *Slight* drawback: They are $4 bucks for 5 liners, and some people may not want to pay that, BUT it is sooooo worth it to me.

Just a tip for other busy, overworked, domestic divas. :)

posted in Crockpot Cooking - 65 replies

Cornish Game Hen

Singularity — Sat, 09 May 2009 00:37:51 GMT

...crockpot recipe

GO!.......

posted in Crockpot Cooking - 5 replies

Chicken Tacos

NameWithheld — Wed, 21 Apr 2004 04:54:16 GMT

Okay...doing this from memory...

Boneless Skinless Chicken Thighs
Two cans of crushed tomatoes with peppers (you could use the kind without peppers, but why?)
I package taco seasoning.

Put everything in the crockpot, mix it all up and set it on medium for several hours. When the chicken shreds easily with a fork it is done.

Serve with tortillas (I use corn) top with some shredded cheese, sour cream...maybe avocado...mmmmm.

They are yummy and even better as leftovers. ;)

If you try it out, let me know how it turns out for you.

posted in Crockpot Cooking - 31 replies

12 hour recipes

Chrissy — Thu, 25 Jun 2009 16:49:10 GMT

I would love to start using my brand new crock pot (never used one before). My family is away from the house for 12-13 hours each day (long commute) and most recipes I've seen call for 6-8 hours on low. Do I need to worry about leaving them in and over-cooking? Have any suggestions for recipes that will be tasty after 12 hours in the cooker?

posted in Crockpot Cooking - 14 replies

fruit cobbler

KillallStupidPpl — Thu, 05 Mar 2009 00:58:30 GMT

Don't know if this is a thread i've missed in the past....

has anyone ever made fruit cobbler in their crockpot? just wondering [hoping] that someone might have a yummy recipe.

thanks much.

posted in Crockpot Cooking - 2 replies

IN NEED of Vegetarian crockpot recipes

musicaddict — Fri, 13 Mar 2009 20:24:45 GMT

VERY NEW to crockpot cooking..ANY input will be GREATLY appreciated :) Thank you-

posted in Crockpot Cooking - 9 replies

Favorite Recipe?

Shutterbug — Mon, 16 Mar 2009 03:54:49 GMT

Sooooo what is your favorite recipe for your slow cooker?

posted in Crockpot Cooking - 2 replies

French Toast?

SISU — Fri, 13 Mar 2009 16:59:19 GMT

I am going to be making baked french toast for a potluck. Has anyone ever made this in a crockpot?

posted in Crockpot Cooking - 0 replies

Meatloaf

Padrinho — Fri, 20 Feb 2009 14:43:04 GMT

Has anyone ever successfully made a meatloaf in one of these puppies?

posted in Crockpot Cooking - 7 replies

Italian Beefs

SweetNypples — Tue, 03 Mar 2009 19:59:34 GMT

Hi everybody,

I attempted to make Italian beefs this past weekend, and clearly the roast I choose was the incorrect one. They still turned out fabulous, but it was more like a steak sandwhich then Italian beef.

Exactly what type of roast do I purchase for italian beef sandwhiches?

posted in Crockpot Cooking - 0 replies

Recipe for crockpot beans?

Mon, 19 Jul 2004 20:21:38 GMT

Hello,
I'm new to the tribe. I love beans. Any kind of beans. Even lentils. I don't cook a whole lot of meat though. Does anyone have a good bean or lentil recipe?
Thanks!

posted in Crockpot Cooking - 9 replies

Chili

Melissa — Fri, 13 Feb 2009 18:37:59 GMT

I got this from a friend and did a few modifications. It was TOO good not to share

I used left over steak , cubed (could also use ground beef/turkey) 1-1 1/2 lbs.
1 lg onion diced
1 bell pepper diced
2-3 sprigs thyme
1 bag frozen corn
1 reg size can kidney beans (use liquid)
1 reg size can black beans (use liquid)
1 reg size can cannellini beans (use liquid)
2-3 reg size cans diced tomatoes (use liquid)
2 packets lawry's chili seasoning
S&P to taste

sautee onions/bell peppers half way, add meat, brown.
strip thyme and add to pan
add 1-2 packets chili seasoning and 1-1 1/2 cups of water, bring to boil.
add to crock
add all beans and tomatoes and bag of corn. ( I only used half a bag)

Cook on low for an all day cook.
Start on high, bring to almost boil, then cook on low for 2-3 hours for quicker meal.

Now, since I have children this was spicey enough for them, but I added some Tabasco to mine.

Eat with crackers and a dollop of sour cream if you wish.

This would also be good if you added some macaroni to it ( but you would have to add water to make up for the saturated liquid)

I think this meal costed approx $5.00 and we even had some left over. :)

posted in Crockpot Cooking - 4 replies

Beef tongue?

RevitalizedEyes — Tue, 10 Feb 2009 18:11:09 GMT

I buy my cow fresh out of the field. I get things I'd rather not have like...beef tongue lol. Has anyone ever cooked this stuff and what did you do with it? I see it being a crockpot sort of thing.

Maybe I should just give it to the dogs?

posted in Crockpot Cooking - 8 replies

easy recipes for chicken thighs

lolacarr — Mon, 26 Jan 2009 22:37:07 GMT

i have the motherlode of chicken thighs and a costco sized box of diced tomatoes in sauce and am dying for some tasty crock pot recipes that utilize ingredients i may already have around the kitchen. NOT tacos!!

any suggestions?

posted in Crockpot Cooking - 3 replies

Brand names?

Padrinho — Thu, 11 Dec 2008 15:29:20 GMT

Our lovely kitten killed our crock-pot. Dropped it down a flight of stairs. Time to buy a new one and I looked at Target, Sears and Kmart and am baffled by the selections. Last time I bought a crock-pot, there was a selection of sizes, not brand names (yeah, it was old)

I have a family of 6 (not including the damn cat) so I assume the 6-quart makes more sense. I want to buy it in a store, and not online.

Does anyone have a preference of brand names?

posted in Crockpot Cooking - 11 replies

FYI

Soul-Survivor — Sun, 21 Dec 2008 20:32:44 GMT

I hope that others out there will share alternative ingredients that work well in recipes. Unfortunately, I am very allergic to tomatoes, which are only an ingredient in,like, all the best dishes! If anyone else out there has this problem, this is what I've found that wotks. I add jarred roasted red peppers (in olive oil), but less than the quantity of tomatoes called for in the recipe. (The peppers have a much stronger taste than tomatoes.) If the recipe needs the juice from the tomatoes, as well, I usually just add a little chicken broth.

Anyone else have good substitutions to share?

posted in Crockpot Cooking - 7 replies

Chicken & Dumplings

Samantha — Wed, 09 Nov 2005 01:03:14 GMT

Anyone ever made this in the crock?

If so, what did you do?

Thanks in advance!

posted in Crockpot Cooking - 43 replies

crockpot recipes for pork butt

padrhaig — Fri, 01 Feb 2008 17:24:55 GMT

Have a nice size pork butt that is screaming crock me, haven't found any good recipes though for it. Ideas please people?

posted in Crockpot Cooking - 10 replies

Corned Beef!

TZ — Tue, 12 Feb 2008 20:31:27 GMT

As we approach St. Patty's Day, just thought I'd share that one of my favorite ways to make corned beef is in the ol' crockpot. Just toss it in there with the spices, cover with water and cook on high for 6 hours, and low overnight.

Moist, spicy and yum!

posted in Crockpot Cooking - 8 replies

Pork Adobo

Sun, 31 Aug 2008 17:20:15 GMT

I buy meat when it's on sale and then freeze it for later. One good item is pork roasts. I can stick it the crockpot in the morning while it's still frozen. I put it fat side up, add 2 cans of chicken broth, and cook on low all day while I'm working. It's usually close to 11 hours with my schedule the way it is.

When I get home, I pull out a couple of cups of the broth, and add one package of Mama Sita's Adobo mix to the broth. Stir it up and pour back in the pot & Voila! It's done. You can use chickeen or pork. Beef also works, but so it's soooo unauthentic! I accidentally used beef once, and my hubby teased me for days! "You'd be drummed out of the Filipino community if anybody knew!" :-)

And, for a truly extra authentic touch, add a few drops of fish sauce. Serve with rice.

The broth is thinner than stove top adobo, but it tastes so good. I suppose you could thicken the broth with a little cornstarch if you waned.

posted in Crockpot Cooking - 3 replies

Replacement lid

belisama — Fri, 12 Sep 2008 17:03:41 GMT

Yep, I dropped mine, on my toe, and it cracked in half (the lid, not the toe). Now I'm having trouble finding a replacement. Any ideas?

I have a Rival Versaware 6 quart oval stoneware crock...

http://www.amazon.com/Rival-SC7600-VersaWare-CrockPot-Stainless/dp/B00024L6Z2

I can't use the crock until I get a new lid. Please help! Hurry!

posted in Crockpot Cooking - 5 replies

jerked/curry pork chops

Melissa — Wed, 13 Aug 2008 21:05:31 GMT

I had some chops that needed to be cooked and I was inspired by this tribe.

8 boneless pork loin chops 1.5-2" thick (Costco)
1 bottle jerked marinade
S&P to taste

crock on high for 7-8 hours

well, I tasted it and knew it would be too spicy for the kiddos so I added a can of coconut milk and about 1.5-2 cups of rice. it still has great flavor, but more smooth and mild. tastes just like curry!

posted in Crockpot Cooking - 2 replies

Lady with zippo time to cook!!!!!

Munk — Sun, 08 Jun 2008 14:54:52 GMT

Okay, really need some help here. I am looking for a crock pot recipe that is healthy (includes all food groups) that I can throw together in the morning and come home in the evening to a hot dinner ready to go. Being a type 2 diabetic, it's hard for me to eat as healthy as I should since I'm always on the go. So maybe someone has some good suggestions? Thanks!

posted in Crockpot Cooking - 3 replies

Mexican Beef Stew

Mandy — Sun, 03 Jun 2007 18:27:11 GMT

This one is soooooooo yummy! And easy!!

2 pounds beef stew meat

1 can (28oz) whole tomatoes, undrained

1 cup frozen small whole onions

1 teaspoon chili powder

1 envelope taco seasoning mix

1 can (15oz) black beans, rinsed and drained

1 can (11oz) whole kernel corn with red and green peppers, drained

1. Mix Beef, tomatoes, frozen onions and chili powder in 3 1/2 to4 quart slow cooker.

2. Cover and cook on low heat setting 9 to 11 hours or until beef is tender.

3. Stir in taco seasoning mix, using wire whisk. Stir in beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.

posted in Crockpot Cooking - 10 replies

Eggplant Pasta

Belilah — Wed, 13 Aug 2008 15:48:34 GMT

Original recipe is here: http://crockpotrecipes101.com/vegetariancrockpotpasta.htm but I tweaked it slightly to take into account what I had in the house.

2 med eggplants (peeled and cut into cubes)
28oz can crushed tomatoes
6oz can tomato paste
small can mushroom pieces
2 tsp minced garlic
2 tbsp sugar
1/2 cup water
Italian Pasta Seasoning (I use Trader Joe's, but there are several dollar store kinds that I like, too) - I didn't measure this, just sprinkled it on until I felt like there was enough :)

Put it all in the crockpot on low for about 7 or 8 hours (left it on the "Keep Warm" setting for a couple more between when the kids got home and I got home from work). Served it over penne. The youngest kid melted mozzarella on top and said it was good, everyone else ate it with just the pasta and even the picky 14 year old cleaned her plate. :)

posted in Crockpot Cooking - 3 replies

anyone got a recipe for Charo Beans??

Hoopinman — Sun, 10 Aug 2008 00:22:02 GMT

gonna have a lil Mexican fiesta soon...anyone got a good charo beans recipe to pass on?

posted in Crockpot Cooking - 6 replies

Funny aftertaste?

CrazyRedhead — Fri, 04 Jul 2008 19:53:35 GMT

Hi all!

I'm new here, and have been using the Crock Pot a lot - I just got my first 9-5 job ever, and not much time to cook. My question is, have any of you noticed a funny aftertaste in the food after it's been cooked a while? I have only noticed it with a few recipes, beef stew, chicken with wine sauce, a couple others, but it's strange. I thought maybe it was b/c I cooked the food on high, so I cooked the beef stew on low for about 12 hours. The beef, potatoes, carrots all taste fine but the potatoes have a weird aftertaste, the same one as before. I did a web search but it yielded nothing. Anyone got any clues? Thanks! ~Rebecca

posted in Crockpot Cooking - 2 replies

Been kinda slow lately...

Connie — Tue, 29 Apr 2008 04:53:49 GMT

What have you guys been up to??

Have you created an amazing concoction you want to share?

I just put a chicken, criminis, onion, hot italian sausage, and (the old faithful) cream o mush soup in the crock for dinner tomorrow.

*yawn*

I need inspiration....

Got suggestions??? ;)

posted in Crockpot Cooking - 11 replies

Cinco de Mayo

Mandy — Fri, 25 Apr 2008 05:39:20 GMT

Any good Cinco de Mayo Crock pot ideas? Beans, pulled pork of some kind I'm sure, how about some chile con queso?

I'm organizing an office potluck for Cinco de Mayo and looking for ideas to motivate people.

posted in Crockpot Cooking - 3 replies

Lentils

Sue — Fri, 25 Apr 2008 19:19:49 GMT

I'm looking for recipes with lentils. I would sure appreciate any help you can give me!

posted in Crockpot Cooking - 3 replies

Another pork question...

belisama — Tue, 11 Mar 2008 18:18:44 GMT

In the past I have made carnitas by simple putting a pork tri-tip in a baking pan, sprinkling with S&P, and putting in the oven at 275 for at least 6 hrs. Can I duplicate this with the crock? Is it ok to put in the meat with no liquid (in the oven it produces quite a bit on it's own as it cooks)?

Thanks!

posted in Crockpot Cooking - 13 replies

Crockpots Rock! Improvise!

SISU — Sun, 02 Mar 2008 23:32:46 GMT

Since there is a blizzard in my neck of the woods today and I have NO groceries, I improvised! I took some old frozen veggies out of the freezer & added some old frozen chicken, added a can of cream of chicken soup (this can was in the ....way.... back of my cabinet) & a few herbs and spices & just dumped them in. It smells wonderful! I can't wait! I am going to throw some French fried onions on top at the end (leftover from Thanksgiving). Wish me luck! I am not fond of old food but like I said - It smells wonderful! Crockpots rock!

posted in Crockpot Cooking - 1 reply

Crockpot Mama

enjoyholistichealing — Fri, 29 Feb 2008 01:18:48 GMT

My boyfriend called me the Crockpot Mama yesterday. Haha it's like a crockpot cult lol...but in a good way.

posted in Crockpot Cooking - 0 replies

Chile con Carne with Beans

SMSapphire — Thu, 28 Feb 2008 19:48:33 GMT

Well after devouring Rev's chicken & dumplings, I wanted to cook up something different in the crockpot and decided on a basic family chile recipe:

1# Ground Beef
1 Yellow Onion, Diced
4 Jalapeño's, Diced
1 Red Bell Pepper, Diced
1 Green Bell Pepper, Diced
1 Head of Garlic, Minced
2 Cans Kidney Beans
2 Cans Tomato Sauce
1 Small Can Tomato Paste
2 Tbsp Chile Powder
2 Tbsp Ground Cumin
1 Tsp Ground Black Pepper
1 Tsp Salt

1 - Put beans, tomato sauce and tomato paste in the crockpot and turn it on high
2 - In a large skillet, brown the beef, breaking it into small chunks as it cooks.
3 - Add the diced veggies, garlic, and spices to the beef until cooked through and the liquid begins to evaporate.
4 - Add contents of skillet to the crockpot and let cook for 4-5 hours, stirring occasionally—add water if needed
5 - Serve with diced red onion, shredded sharp cheddar and crackers

posted in Crockpot Cooking - 0 replies

Modifying for longer cook times

Fri, 22 Feb 2008 04:48:42 GMT

Hey Crock peeps,

So my personal chef (aka boyfriend) is taking a hiatus from cooking to focus on a performance. Since I have limited skillz in the kitchen, I am hungry and sick of takeout and frozen food. My crockpot is my friend. Most recipes I find are for 4-6 hours. Unfortunately I'm working like a dog these days and gone for at least 9. I tried my standard recipes on the Low setting, but my chicken, pork, and now beef have come out all chewy and over cooked. Help!

Anyone have a good formula for modifying a recipe or a workaround so you can leave meat or poultry cooking for 8-9 hours?

posted in Crockpot Cooking - 4 replies

chicken base

dread_pirate_rackham — Sun, 02 Dec 2007 05:24:08 GMT

if a girl was going to have a chicken carcass in her hands, what could she do with it in a crock pot to make, say, a soup or stew base?

(I read that somebody cooked theirs until the bones were soft, and then blended the whole thing - I don't have a blender like that, so lets just say I'd pull the bones out)

...and then once I have said base, what could I do with it?

I'm starved for ideas...Help!

posted in Crockpot Cooking - 22 replies

Easy Peasy

Samantha — Sun, 24 Feb 2008 02:29:08 GMT

Six boneless pork chops
15 oz. can of "Mexican style" beans
1.5 c picante sauce (I used Pace)

Spice it up with seasoning of your choice, cumin, garlic, etc. Combine all and leave on low for six to eight hours.

If you use boneful pork chops, the bone may break down and leave shards in the dish after eight hours.

posted in Crockpot Cooking - 0 replies

Easy Chocolate Crockpot Cake

Mon, 04 Feb 2008 21:02:19 GMT

Just found this youtube vid. I think I will try this out tomorrow =D.
Anyone else willing to try?

http://youtube.com/watch?v=uEk6TEz9Tew

posted in Crockpot Cooking - 3 replies

Chicken Pot Pie?

ButterflyLisa in HD — Tue, 12 Feb 2008 01:35:02 GMT

Hi all...I'm new and I'm wondering if anyone has tried this in there crockpot?
I haven't looked in past post yet but if you've tried it and have a great recipe I'd love to try it.

Thanks
{)i(}

posted in Crockpot Cooking - 1 reply

Great links

kimblueyes — Thu, 14 Feb 2008 04:41:47 GMT

Here are a few crockpot recipe pages to check out:

http://www.crock-pot-recipes.info/crockpot/index.htm

http://southernfood.about.com/library/crock/blcpidx.htm

http://www.myrecipes.com/recipes/slow-cooker

http://busycooks.about.com/od/healthycrockpotrecipes/a/healthycrockpot.htm

http://www.worldfamousrecipes.com/crockpot-recipes.html

posted in Crockpot Cooking - 0 replies

indian food-inspired idea

Andrea — Sat, 26 Jan 2008 09:58:41 GMT

So, lately i've been thinking about incorporating indian food diet principles..into my erm diet.

So basically i've got a slow cooker

some beef i got from the local organic store

potatoes

i need an idea for an indian..except they wouldn't eat beef(epiphany) if they are hindu..so keyword INSPIRED

any extra ideas on other vegtables and spices to add?

posted in Crockpot Cooking - 4 replies

A new link to the Weight Watchers Cookbook

hnybny — Wed, 23 Jan 2008 03:50:38 GMT

The old site listing is down so I've uploaded again.

http://www.mediafire.com/?7mgwz2ott9n

Enjoy

posted in Crockpot Cooking - 1 reply

6 vs 7 qts

Connie — Fri, 25 Jan 2008 00:20:11 GMT

Hi all, I'm shopping for a larger crock and am stumped... originally I wanted a 7 qt (w/ timer) but they are awfully hard to come by ~ and pricey! So I think I'll go with a 6 qt.

Can you think of a time that extra qt made a difference??

My current is a 4 qt (no timer)... you can see why I need an upgrade... I cook for 2 regularly but would like it large enough to use for dinner parties occasionally, etc. I'm just not sure if it's worth it to pay twice the price for the 7 vs the 6...

... ... ... such a dilema... ... ... ;-)

Thanks for any input! =)

posted in Crockpot Cooking - 2 replies

Nutrient Loss During Slow-Cooking

PuckerButt — Tue, 11 Dec 2007 18:36:15 GMT

Does slow cooking in a crock pot destroy nutrients?

Nutrients in foods are typically susceptible to damage from 6 different types of conditions: (1) high heat, (2) prolonged exposure to any heat, (3) exposure to light, (4) exposure to air, (5) immersion in water, and (6) time elapsed since food was harvested or slaughtered. Some foods are affected by all six factors, while others are affected by just two or three factors.

Crock pots are also called "slow cookers" because they are used to cook food over very long, extended periods of time. Thirty minutes of cooking time in a conventional oven might convert to 4-6 hours of low-heat cooking in a crock pot. And it is not unusual to cook a meat-containing dish for an entire work day (8 hours) in a slow cooker. Of course, that's one of the great appeals of slow cookers - putting all of the ingredients for dinner into the crock pot in the morning before you leave for work and having it ready-to-eat when you return in the late afternoon or early evening.

One of the secrets to crock pot cooking involves the use of low heat. Almost all slow cookers have a setting that keeps the food under the boiling point of 212°F, usually around 200°F. Virtually all other methods of cooking—steaming, blanching, boiling, simmering, broiling, baking - all typically expose the nutrients in food to temperatures above 200°F. However, all of these methods expose the food to heat for a much shorter period of time than cooking with a crock pot. On our website, we recommend steaming many of the World's Healthiest Foods. This method of cooking exposes the food to steam heat for only a matter of minutes compared to the many hours food is exposed to heat when using a slow cooker.

The only good research we've seen on low-heat nutrient loss involves the amino acid lysine. 20% of the lysine in the food was lost when peanuts were cooked for 1-1/2 hours at a temperature of 150°F. After 2-1/2 hours, 40% was lost! Because we would expect the majority of vitamins to have less heat stability than lysine we would expect higher percentage losses of many vitamins when food is cooked at 200°F for 6-8 hours.

However, one benefit of slow cookers is that food is cooked in fully covered containers. This sealed aspect of the crock pot cooking means that a percentage of the nutrients that would have been lost by cooking in an uncovered pot will be retained in the stewing or soup liquid. In other words, if you consume all of the liquid contained within the crock pot, you would be getting some of the nutrients that were lost from the food but not actually destroyed by 200°F heat.

In comparison to frying or prolonged boiling, crock pot cooking of foods would be an improvement (in our opinion)—even though we have not seen research comparing the nutritional differences. However, in comparison to the steaming methods we recommend on our website, we believe that crock pot cooking would definitely be an inferior method in terms of nutrition. This doesn't mean that we are totally adverse to using a crock pot for cooking as the meals can be tasty and convenient.

You can even adapt some of our recipes for a slow cooker, notably the soups, as well as the chicken recipes. If using it for recipes with vegetables, we would suggest using root vegetables or winter squash, those that take a while to cook, since they will have less chance of being overcooked.

Here's a link to their website:

http://whfoods.org/

posted in Crockpot Cooking - 15 replies

Low calorie crockpot recipes

amethyst_goddess — Tue, 08 Jan 2008 00:13:07 GMT

Does anyone have a website or book they like that has low cal crockpot recipes? Thanks!

posted in Crockpot Cooking - 5 replies

Which one?

Andie — Thu, 27 Dec 2007 03:27:34 GMT

Ok, am making my wedding registry, and I figure that now is the good time to get a new crockpot, seeing as how mine is a 20 year old hand-me-down.

So, dear ones, my question for you is, which one should I ask for--and why?

posted in Crockpot Cooking - 8 replies

bread in the crockpot?

Sarah — Sun, 13 Jan 2008 21:40:42 GMT

Does anyone have a good bread recipe for the crock pot? I'm looking for a basic wheat bread recipe. My crock pot cookbook only has desert bread recipes and they require putting the bread in a coffee can. I don't have one of those. And besides, can't you just put it directly in the crock pot? I don't care if it comes out shaped like that...

posted in Crockpot Cooking - 4 replies

hints and tips

Connie — Thu, 03 Jan 2008 21:30:31 GMT

I know soda tendorizes meat. Does beer work the same way??

Isn't there a rule about tomato? Does it toughen? (Tomato paste??) and BBQ sauce... gads... I just can't remember...

Please share your hints and tips to tender meats while crocking :-)

Thanks, in advance!!
~C

posted in Crockpot Cooking - 6 replies

Sweet potatoes in beef stew

Samantha — Tue, 01 Jan 2008 05:13:57 GMT

I have everything I need for beef stew except for white or red taters. Can I use sweet potatoes instead, in my crockpot, without them self-destructing or making the stew weird?

Granted, to cook potatoes in my crock I have to cut them very small.

Now I have to go find some more stew beef, I know I have some.

Happy new year!

posted in Crockpot Cooking - 4 replies

Wierd combo

Kent — Sat, 24 Nov 2007 20:04:50 GMT

Not sure how this will turn out...I got the recipe from a friend.
1 pork butt
1 vadalia onion
1 can coke
1 large potato
1 pack onion soup mix
chop the onion put in crock
put the butt in next
chop potato, put in crock around meat.
Mix the soup packet and the coke together
pour the coke soup mixture over the meat and potatos
cook on low for 8 to 10 hours..
I poked some holes in the butt and stuffed 4 garlic cloves in the holes.
Got one going today....we shall see..

posted in Crockpot Cooking - 10 replies

Sauerkraut and Brats

Kent — Sun, 18 Nov 2007 20:44:21 GMT

three 2 lb bags Boar`s head sauerkraut
15 bratwurst.
layer sauerkraut and brats
Cook on low for 4 hours
add a can of apple sauce if you like it sweeter...
delish....

posted in Crockpot Cooking - 9 replies

cassoulet

ludmilla — Tue, 16 Oct 2007 04:14:56 GMT

while in paris recently *ahem*
i went to a great alscasian restaurant i can't remember its name (on the ile saint louis- that's the little island behind notre dame- it's on a corner, you can't miss it)

had the most amazing cassoulet.

seems the perfect cold rainy night food and a crock pot must.

here is the french recipe that takes hours to make- in fact it cannot be served before 8 pm.

how would you adapt this for a crock pot?

Ingredients for 8 persons :
600 gr [1.3 lbs] white kidney beans
800 gr [1.8 lbs] bacon
1 kg [2.2 lbs] pork meat (loin, knuckle…)
1 kg [2.2 lbs] lamb meat
8 pieces of preserved goose
1 Toulouse sausage
1 pork rind /
400 gr [14 oz] tomatoes
200 gr [7 oz] carrots
7 onions
10 garlic cloves /
5 cl [2 fl oz] olive oil
1 bouquet garni (bunch of aromatic herbs)
3 cloves / thyme / salt & pepper

- Soak the beans into water during 1 night then rinse them generously.

- Cover the bottom of a large casserole with the pork rind and display the beans on it.
Add the bacon, the pealed onions pricked with the cloves, the bouquet garni,
3 crushed garlic cloves, the pealed and cut (into 8 pieces) carrots.
Season with salt & pepper, cover with water ; put a lid and simmer for 2 hours.

- During this simmering, fry the pork and lamb pieces in oil. Add 4 pealed and minced onions and 2 pealed and minced garlic cloves. Spread with thyme then add the tomatoes cut into pieces.
Season with salt & pepper, then add 5 cl /
2 fl oz water, cover and let simmer for 1 hour.

- Right before the beans are cooked, take out the bouquet garni, the onions and the pork rind.
Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes.

posted in Crockpot Cooking - 2 replies

Thanksgiving recipes?

TZ — Thu, 15 Nov 2007 17:51:20 GMT

What are your favorite Crockpot recipes for Thanksgiving? Have you tried mashed potatoes or stuffing or gravy in it? I'm just trying to figure out which dish I should prepare in it to keep the stove and oven free...

posted in Crockpot Cooking - 15 replies

green bean casserole whaat do you think

sandy_hall — Tue, 20 Nov 2007 16:04:12 GMT

found this recipie, however I thought no milk in crock pot???? would this work?

2 (16 oz.) packages frozen green beans

1 can cream of mushroom soup

1/3 C. milk

1 t. soy sauce

1 small can French Fried onions

Spray crockpot with nonstick cooking spray.

Boil green beans until separated and defrosted - about 3 minutes.

In a bowl, mix soup, milk and soy sauce until smooth. Add beans and 1/2 the onions. Pour into crockpot. Top with remaining onions.

Cook on LOW 4 to 6 hours.

posted in Crockpot Cooking - 11 replies

Chicken Thing

Andie — Wed, 21 Nov 2007 17:23:37 GMT

Hi,

My mother used to make this chicken dish often where she'd take chicken breasts, sour cream, cream of mushroom soup, cream of celery soup, chopped mushrooms, and chopped celery, and bake it for 4 hours. It was delicious.

I'm wondering if I could do this in a crock pot. I'd love to put everything together the night before, turn it on before I leave for work, and come back to a sumptuous meal. What do you think? On low or high? I'm not really a cook, so I have no idea how to do this.

Also, is it safe to leave the crock pot on all day when I'm not home?

posted in Crockpot Cooking - 10 replies

Speaking of Thanksgiving...

GirlBoB — Mon, 19 Nov 2007 19:21:46 GMT

I'm going a little off topic for this tribe, but y'all are the only cooking tribe I belong to now, so please forgive...but this could be fun I think. I normally do Thanksgiving for around 20, this year I'm only hosting about 8 so I'm feeling a litle feisty and want to change up my menu a bit. I'm going to post below the recipe that got me crowned as "Queen of Thanksgiving" by my 7-year old neice. I would love to see your favorite recipe & possibly jack it for my own menu this year... I'm shopping tomorrow, so if you've got one on hand now I"d love you to share it. Here comes mine:

CRANBERRY SALAD

jell0

1.6 OZ package cherry jello
2 cups boiling water
2 large apples peeled & grated
1 ½ cups chopped pecans
2 cups cooked or 16 oz canned cranberries

dissolve cherry jello in boiling water. cool slightly. add apples, chopped pecans and cranberries. turn into 13 x 9 glass baking dish. refrigerate til firm.

topping

8 oz package cream cheese (softened)
1 cup powdered sugar
4 oz can crushed pineapple, drained
1 envelope whipped topping mix
½ cup cold milk
1 tsp. vanilla

blend softened cream cheese with ½ cup powdered sugar until smooth. mix in crushed pineapple. whip topping mix with cold milk until stiff. stir in remaining powdered sugar and vanilla. gradually add cream cheese mixture.

spoon cream cheese topping over top, spread evenly. sprinkle with pecans or pecan halves, cover and chill

posted in Crockpot Cooking - 2 replies

Carnitas

Connie — Wed, 21 Nov 2007 01:50:18 GMT

I'm dying to make carnitas at home! I love it!

So, how do you crock carnitas? I'm thinking similar to pulled pork, but different seasoning ~ ? And an onion ~ ? Is it that easy?

Thanks in advance!!!

~C

posted in Crockpot Cooking - 3 replies

Fresh Broccoli in Crock?

GirlBoB — Wed, 21 Nov 2007 17:07:07 GMT

I want to try this but don't like using frozen veggies, has anyone had experience with fresh broccoli in the crockpot? Would I have to give it a quick steam first? Or in you go raw?

Crockpot Broccoli Casserole

INGREDIENTS:
·2 packages (10 oz. each) frozen chopped broccoli, partially thawed and broken up under cold running water
·1 can (10-3/4 oz.) condensed cream of broccoli or cream of celery soup
·1 1/2 to 2 cups shredded sharp Cheddar cheese, divided
·1/4 cup finely chopped onion
·1/2 teaspoon Worchestershire sauce
·1/4 teaspoon pepper
·1 cup butter cracker crumbs
·2 tablespoons butter

PREPARATION:
Spray slow cooker with nonfat cooking spray, or grease with butter. In a large bowl, combine broccoli, soup, 1 cup of the shredded cheese, onion, Worcestershire sauce, and pepper. Pour into the greased slow cooker.
Sprinkle cracker crumbs on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining shredded cheese. Cook 10 minutes longer, or until the cheese is melted.
Serves 6 to 8.

posted in Crockpot Cooking - 0 replies

Yummy Pineapple Pork...

MoonWater — Wed, 14 Nov 2007 17:05:50 GMT

I made this yesterday for dinner, and it turned out great:

4 pork chops (browned)
1 can chunk or crushed pineapple (drained)
3/4 cup pineapple jam
1/4 cup honey
1 tablespoon soya sauce
1/2 teaspoon ground ginger
2 green onions (optional) chopped
1 green pepper (optional) thinly sliced

*Place Pork Chops in bottom of crock pot. In seperate container mix, pineapple, jam, honey, soya, and ginger. Pour over meat, cook on low 4 - 6 hours. Half way through cooking time, add onions and peppers. Serve over hot steamed rice.

I omitted the peppers and onions to keep certain family members happy, and I used homemade Pineapple-Pear Jam, but I think this would be great with marmalade aswell. You could add other veggies too, like carrots, celery etc. This may also work well with a pork roast....

posted in Crockpot Cooking - 2 replies

Oxtails?

GirlBoB — Wed, 14 Nov 2007 18:27:19 GMT

Does anyone out there have a good crockpot recipe involving oxtails? I actually purchased some in the hopes of finding a good recipe similar to a dish my grandfather used to make - it was Filipino & involved oxtails, peanut butter (sounds gross, was actually delicious, mild flavor, excellent thickener for the stew) and french green beans. The most similar recipe I could find was kare kare and its a little more involved than I remember. Even if I could eventually find a recipe with the right ingredients to duplicate that, I still think that beginning the whole thing in the crockpot would be good.

I'd love to hear if anyone's tried crockpotting oxtail & what kind of recipe you used.

posted in Crockpot Cooking - 5 replies

Chuck roast

Kent — Thu, 15 Nov 2007 01:05:13 GMT

I just did another chuck roast in the crockpot and it was fantastic.

1 chuck roast
2 cans Pabst Blue Ribbon beer
1 onion chopped
3 cloves garlic pressed
3 carrots. large chunks
2 potatos large chunks
Fresh ground black pepper to taste
big spponfull brown sugar and a hunk of butter.
High for 3 hours and low for 5 or six hours or until done...

posted in Crockpot Cooking - 0 replies

Pepperoncini Beef

tri — Mon, 12 Nov 2007 21:30:07 GMT

http://allrecipes.com/Recipe/Pepperoncini-Beef/Detail.aspx

So I finally tried this recipe for our lunch today and it was ridiculously good! Who knew only 2 very simple ingredients would turn out so well?! A great lunch that isn't so heavy too. We bought yummy chiabatta style rolls and the chewiness of the bread was a great compliment. No cheese necessary, although I can see how it would taste like a philly cheesesteak with peppers if you added it.. Here it is for those who don't want to go to the link. I cooked it on high for 3 hours for a 2.5 lb roast and it turned out perfect.

Pepperoncini Beef

Submitted by: JOYCE
Rated: 4 out of 5 by 235 members Prep Time: 10 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 10 Minutes
Yields: 12 servings

"Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for gyro sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches."

INGREDIENTS:
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini

DIRECTIONS:
1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.

2. Cover, and cook on Low for 6 to 8 hours.

posted in Crockpot Cooking - 4 replies

Lamb Stew

Etta — Wed, 07 Nov 2007 19:19:15 GMT

I was posting on another tribe and it reminded me of this fantastic recipe from Crinella Winery's Family cookbook. http://www.crinellawinery.com/family_cookbook
Lamb Stew
2 1/2 lbs lamb in approximately 1 1/2 inch cubes
2 very large onions, diced
4-5 med cloves garlic, finely chopped (don't mince or crush)
Olive Oil
2 cups dry red wine
1/2-3/4 cup beef stock
2 oz. (approx 1/3 of a 6 oz. can) tomato paste
3/4 tsp ground Allspice
1/8 tsp Cinnamon
Kosher or Sea Salt
Black Pepper
Flour
Fresh Green Beans (traditional) or Asparagus

On a large platter, sprinkle a very light dusting of flour.
Spread a single layer of lamb pieces over the flour, sprinkle another very light dusting of flour over lamb and add a little salt and pepper
Brown the meat in batches about 3 minutes per side. Don't cook the meat - it should still be red inside and dark brown on the outside.
Set meat aside into a bowl when browned, reduce heat to medium and add wine and broth.
Stirring the liquid, scrape up all the browned bits from the meat.
Transfer liquid to the slow cooker and add tomato paste, allspice, cinnamon - stir to combine
Add onion and garlic and top with lamb
Cook on low for 6 hours
Add green beans and cook approximately 2 more hours, until the lamb is very tender and the beans are cooked.
Reduce to warm for up to one hour.

Recipe serves 6. Serve with a simple salad of greens and tomato with lemon, olive oil and garlic viniagrette.

If their other crockpot recipes are as delicious as this...try all the other ones and let me know how they turn out.

posted in Crockpot Cooking - 2 replies

WIn a crockpot

hnybny — Fri, 09 Nov 2007 17:32:11 GMT

http://www.lightandtasty.com/prizes/hamilton/hamilton_02.aspx?pmcode=lnt_ham

Hamilton Beach® Slow Cooker

Fifty lucky winners will enjoy their choice of either the Hamilton Beach® Set ’n Forget™ 5-qt. Oval Programmable Slow Cooker with digital display or its versatile 3-in-1 Slow Cooker featuring 2-qt., 4-qt. and 6-qt. bowls. They’ll serve up deliciously perfect meals on even the busiest days!

Enter now for your chance to win one of 50 Hamilton Beach Slow Cookers valued at $69.99 each. Entries must be received February 29, 2008. Fifty winners will be drawn on Monday, March 3, 2008.

posted in Crockpot Cooking - 0 replies

looking forward to dinner tonight!

jungl3thug — Tue, 06 Nov 2007 00:29:12 GMT

what i tossed into my crock this morning:

pork, finely chopped, tossed with flour and spices*, then fried
carrots
sweet potatoes
can of tomatoes
water

*spices include red chile powder, cumin, indian curry, crushed red peppers

low for 10 hours. this should be a spicy, sweet stew!

posted in Crockpot Cooking - 3 replies

Okra, crockpot style.....

Etta — Tue, 06 Nov 2007 00:18:42 GMT

Ok, So, I had a bunch of overgrown Okra from the garden that got a LEEETLE too big and a LEEEETLE to tough and fribrous. I figure, what the hell....cook it with a veggie soup in the crockpot and see what happens. I put the okra on the bottom...yeah...it was *that* tough, and put the rest of the stuff on top...Do you know, it came out edible??? Imagine...overgrown crookneck squash, zucchini, snap beans..they have hope. I did have to add a little more chicken stock to break down the fibrous strands...and there were still *some* in there....but, it was really really good.

posted in Crockpot Cooking - 4 replies

weekly eating

jodo — Mon, 29 Oct 2007 15:59:27 GMT

we cook a big pot of something on sunday and if it goes well, we have sunday dinner and then lunches to take to work through wednesday.

last night the funds were low so we used everything in the cupboard and made some amazing mix.

3 cans of veggie broth
1 large can diced tomatoes
1 regular can diced tomatoes
1 can kidney beans
2 italian squash sliced
3 tablespoons chopped garlic (from a jar)
3 bags of frozen mixed veggies
1 box of precooked frozen brown rice (trader joe's)
salt & pepper
tobasco

put everything in the crock pot except the rice. cook for 4 hours on high then switch to low. microwave rice per directions and then add to crock pot for about 20 minutes and then put setting on "serve". it came out like a brothy veggie rice with a spicy sauce. so damn good.

posted in Crockpot Cooking - 4 replies

crockpot chile verde

SMSapphire — Wed, 31 Oct 2007 02:57:09 GMT

Hey all~

I just started a batch of chile verde in my crockpot and am looking forward to it with some black beans and flour torts tomorrow night!

Here's the recipe:

Ingredients:

1 - 1 1/2 # lean pork, diced
1 yellow onion, diced
1 green bell pepper, diced
4 jalapeno's, diced (you can remove seeds to keep the heat down!)
1 head garlic, minced
7 tomatillo's diced
ground black pepper
ground cumin
chile powder
salt

Directions:

1. Place the pork, onion, peppers and garlic in a large frying pan and sautée until the onions clear. I usually add liberal amounts of pepper, cumin and chile powder.
2. Turn crockpot on high and fill 1/3 with water and add some salt, then the tomatillos.
3. When they're ready, add the ingredients from the frying pan into the crockpot. Add water, if necessary to cover all the ingredients, cover and let cook for 3-4 hours, stirring occasionally.
4. Set crockpot to low and let cook for another 3-4 hours, adding water if necessary.
5. Once desired consistency is reached, kind of like a stew, serve with beans and rice, plus tortillas to provide mop up support.

posted in Crockpot Cooking - 3 replies

Potato Soup?

Just — Sat, 16 Oct 2004 07:18:41 GMT

Hello to all you fellow crock-potters :-) ....

I'm in need of a crock pot recipe for potato soup. It is my absolute FAVORITE!...But all I seem to find on the net/books are the non-traditional recipes. I'm looking for a more homestyle recipe - no ham or clams or weird stuff like that lol.

Anyone have a good recipe? Thanks! :-)

posted in Crockpot Cooking - 15 replies

What are those white beans?? And how do you cook them?

Connie — Mon, 15 Oct 2007 19:05:29 GMT

You know... the big honkin' white beans that you make with ham hocks... I can't remember what they're called.

Would one make these delicious beans the same was as black beans? (soak overnight, rinse, add ham & "Low" all day?) Does that sound right??

I'm hoping to get this going tonight for dinner tomorrow =)

Thanks for any feedback!!

~C

posted in Crockpot Cooking - 15 replies

Duck...

Connie — Tue, 23 Oct 2007 01:50:35 GMT

... in a crock. Any ideas? Cook it "just like chicken"? :)

Do you have any recipies with plum or cranberry that would be yummy?

Is it worth it? Or should I just stick to traditional recipies?

"Thanks" in advance!!!

=)
~C

posted in Crockpot Cooking - 11 replies

dilemma(ish)

jodo — Tue, 09 Oct 2007 18:14:36 GMT

i have no stove. but i have a crock pot. can you all give some good no prep recipes THAT YOU HAVE ACTUALLY EATEN AND IS GOOD that is vegetarian?

thanks!

posted in Crockpot Cooking - 24 replies

Slow Cooking with Tofu?

Sun, 14 Oct 2007 05:31:59 GMT

I recently got a Crock-Pot and love it!!! I've found a lot of great recipes but was wondering if anyone knows about cooking tofu in a Crock-Pot? I'd be interested in some recipes or even just some suggestions to try :).

posted in Crockpot Cooking - 2 replies

Chicken a la Everything

Connie — Sat, 13 Oct 2007 06:23:47 GMT

Today I crossed 2 recipies and came up with:

1 package of chicken breast tenders (purchased by accident; I thought I was getting breasts to slice but they worked GREAT!)
1 Large can of Cream of Mushroom soup (family sized; I used Safeway's brand)
1 can of Italian seasoned diced tomatoes
1 meduim sized yellow onion, sliced
1 package sliced criminis
About a glass of white wine (I used Chardonnay... cuz that's all I drink ;) )
Pepper to taste
Crushed red peppers to taste

Put it on low for 8 hours, of course

Then I made 2 cups half & half white & brown rice when I got home

Top the rice with chicken & soup. OMG ~ so yummy!

Bonuses:
The chicken was perfectly sized!! No slicing needed
Brown & white rice gave a little color blend and a bit of a barley texture, but wasn't overpowering (IMO, plain brown rice can be)

What I'd do next time:
Add something green. Maybe green onion; I think bell peppers would be over~powering
Maybe use pasta instead of rice - probably spinach pasta for color

Super delish; not overpowering. I'm seriously thinking of using this for a dinner party!

Pls let me know what you think/if you've done this before/what you would change!

~C

posted in Crockpot Cooking - 6 replies

Smoky Chese and Potato Bake

Mandy — Tue, 02 Oct 2007 01:25:12 GMT

ooohh If you like Cheese and Potatos, this is soooo yummy. I just made it today. It's very heavy, so just a dab will do ya.

1 can ( 10 3/4 ounces) condensed cream of mushroom soup

1 container (8oz) sour cream

1 round (70z) hickory-smoked Gouda cheese cut into 1/2 inch cubes
(I used appled smoked mmmmmm)

1 bag frozen southern-style cubed has brown potatoes (8cups) , thawed

2 tablespoons chopped chives

1. Spray slow cooker with cooking spray. Mix soup, sour cream and cheese in medium bowl.

2. Arranged half of the potatoes in the cooker. Top with half of the sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spread evenly. Do not stir.

3. Cover and cook on low heat setting 5 to 6 hours. Sprinkle chives over potatoes before serving.

Yummy hot fall dish!!!

posted in Crockpot Cooking - 2 replies

EW Marie Callender frozen Crock pot bag

Wed, 03 Oct 2007 17:50:43 GMT

OK, i dont normally buy these type of things but my boyfriend and I both have really long commutes, so i thouht I'd give it a try. so we picked up the chicken and dumplings and chicken noodle soup. Who knows? could be good? NOT THE CASE. I came home last night only to find the nastiest food in my crock pot. The chicken was weird, the sauce smelled really bad, and the whole thing was just terrible!! So do not try it! I ended up throwing it down the sink and to make it worse, its not THAT cheap. 7 or 8 bucks! I am returning the chicken noodle soup to the grocery store, something I have never done,but it really is THAT bad. Just reassures me that I should continue to use fresh ingredients and make my own meals :) Just wanted to warn you all!

posted in Crockpot Cooking - 8 replies

Weight Watchers Cookbook

hnybny — Mon, 08 Oct 2007 03:53:27 GMT

I've put the Weight Watchers crockpot cookbook online again. Download at will:
http://www.filefactory.com/file/a05b44/

posted in Crockpot Cooking - 2 replies

I just got my slow cooker

sandy_hall — Tue, 02 Oct 2007 16:11:10 GMT

And I am loving it! Thanks for all the great stuff you have posted, you have given me some great ideas.

is the weight watchers slow good cook book still posted anywhere? I would love that since I am doing weight watchers.

we swim 4 nights a week and the slow cooker has dinner waiting for us when we get home it is a life saver and what I credit for my 18 pounds lost so far.

thanks I am Sandy
feel free to email me sandy@sandyland.net

posted in Crockpot Cooking - 5 replies

Bake N Cake Pan for 6qt Oval?

Sharon — Sat, 06 Oct 2007 21:09:33 GMT

Hi Y'all. I have been searching for the answer to my question all day (that is why I love my crock!). Is there such a thing as a bake pan for the SmartPot? If so, where would I buy one? I was also wondering if anyone has tried the new silicone bakeware in their crock? I am sure glad I came across this website. Can any of you great cooks help???

posted in Crockpot Cooking - 2 replies

Crockpot Pumpkin Butter.

MoonWater — Sat, 15 Sep 2007 20:48:54 GMT

Check out the Pumpkin Butter recipe in "The Canning and Preserving Recipe Exchange Tribe", under "Yay, Pumpkins!", it's fabulous and really simple.

posted in Crockpot Cooking - 14 replies

Newbie

Connie — Wed, 26 Sep 2007 23:44:08 GMT

Hi, I'm new to this tribe. I just got my first crock pot; I'm an all around Newbie =)

Just got a Hamilton Beach 4 qt... on eBay... for .99 (LOL!!)

I LOVE IT!

It's pretty & shiny & new. I can't wait to break it in! Yesterday I made pulled pork which turned out ::okay:: at best (I over cooked it...)

Just wanted to say 'hi' and thanks, in advance, for all the yummy meals in my future =)

~C

posted in Crockpot Cooking - 6 replies

CHICKEN CACCIATORE

Sharon_C — Thu, 20 Sep 2007 02:29:07 GMT

Does anyone have a good recipe for CHICKEN CACCIATORE. I usually make it stove top but thought I might try the crock pot?

posted in Crockpot Cooking - 2 replies

Hola and question

Kelly — Mon, 21 May 2007 22:06:08 GMT

Hi! I'm brand new to this tribe and brand new to crock pot cooking. I wanted to get some basic recipes from you guys if at all possible. I'm a busy girl and would love to be able to make something that doesn't take a lot of ingredients or prep time, just the basics. I made a turkey soup the other day and found out after buying all the ingredients that it required browning the meat before putting it in. I want a recipe in which you just throw it in and forget it. p.s. I love roasts! I'd appreciate any suggestions. Thanks! :)

posted in Crockpot Cooking - 13 replies

ribs

Glitterfly — Thu, 30 Nov 2006 16:43:24 GMT

in the crockpot? ideas anyone?

posted in Crockpot Cooking - 8 replies

chicken

Mrs. C — Fri, 21 Sep 2007 01:49:53 GMT

2 cups water 1 cup brown rice creole seasoning (or it will be way bland) on high is done Boneless skinless chicken breast.on high till rice is done That's it. My 4 year old actually ate it. : P maybe add vidalia onions if you like them. Good with sweet peas.

posted in Crockpot Cooking - 0 replies

Favorite recipe with little effort?

tri — Thu, 30 Aug 2007 15:18:20 GMT

In a couple of weeks I'm going to the beach with a large group of friends (16 peeps total) and we each have to cook breakfast/dinner. Lunch is on our own and I'd like to bring my large 6qt crockpot and throw something in for lunch - something everyone can just walk up to and eat when they're hungry. I'm thinking maybe french dip sammiches that I've done before, but before I decide I wanted to hear what your favorite crowd pleasers are. We'll be at the beach so I dont' want to spend much time in the kitchen and we've got 4 days so I could conceivably do this a few times.

Thanks in advance!

posted in Crockpot Cooking - 11 replies

Latest Hobo Variant

Fri, 27 Jul 2007 05:53:22 GMT

2 large russet or golden potatoes cut into chunks
3 cubes of vegetable bullion
three cups of water
3 italian sausages, sliced in half and cut into chunks
2 or 3 branches of broccoli, about 2 to 3 to potatoes, cut into chunks
one large red onion, diced
1 heaping tablespoon of minced garlic (to taste)
two large pinches of salt, to taste (the bullion adds salt, too)
half tablespoon of black ground pepper
2 bay leaves

2-4 hours on high (or low if you like the broccoli crunchy).

posted in Crockpot Cooking - 1 reply

Tri-tip in the crock

robinfletcher — Mon, 14 Nov 2005 00:38:29 GMT

I have been doing some fabulous melt in your mouth like candy tri-tips in the crock pot this fall. Scrumptious!

posted in Crockpot Cooking - 36 replies

Gaaa! Nasty - a caution

indiefunk — Sun, 06 May 2007 21:02:00 GMT

I was so wrong. I made one of those "Everything-in-the-Bag" So so handy crockpot ready meals. Gack - or as my friends kidlet used to say "Uck! Garber."

Stay away from these gooey, salty nasty messes.

posted in Crockpot Cooking - 7 replies

Juk or Congee

Ron — Wed, 15 Aug 2007 06:07:12 GMT

Any crockpot recipes for Chinese rice porridge?

posted in Crockpot Cooking - 7 replies

New Crock Pot on it's way

Jennifer/GAS — Wed, 08 Aug 2007 17:17:45 GMT

My new crock is on it's way. I got a Rival 5.5 quart with a timer and all.

Mind you, this is very exciting for me because I've been cooking in my late mom's 25 year-old crock--no removable dish for serving, ugly harvest gold, and now the cord on it is actually fraying. So, although I cherish her memory, I'm tossing out the crock.

Sooo...here's my question. Should I start with any special recipie to 'break it in?' Should I just be able to put stuff in it and go?

Any hints for starting with a new crock pot? If not, I'll just have at it!

Thanks--Jen

posted in Crockpot Cooking - 10 replies

Pulled Pork!

TZ — Tue, 14 Aug 2007 18:07:01 GMT

So, inspired by some messages here and a friend, I have experimented with pulled pork in the last couple of weeks.
1. Big hunk o' pork shoulder - these are really cheap! I trim most of the fat off (learned this the hard way as my first batch was very greasy), and cut into a few big chunks
2. Brown chunks of pork in a pan and put in crock pot
3. Saute a cut onion and some garlic in the same pan and goes into the pot
4. Pour in a bottle of BBQ sauce (cheap is fine, just any flavor you like)
5. Turn on high for 4 hours, low for 10
6. Pull the pork out (at this point it starts to shred), strain the sauce and then reduce it on the stove
7. Pour sauce over and enjoy!

I made 10 pounds of this the other night and vacuum-sealed and froze it for the playa. FIgured I could just pull it out and heat it up.
Any other great large pork product recipes out there?

posted in Crockpot Cooking - 1 reply