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Crock Pot/Slow Cooker Recipes

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So I am on a crock pot cooking spree lately and I think I am doing ok.  So far I have made beef stew and pulled pork BBQ.  Just put some potato soup on for today.  If you have any good recipes for the crock pot and don't mind sharing I would love to see them.  I know I can find tons online but thought maybe some folks here had something interesting for me.

Thanks!!

Cliff

P.S.  I am not too fancy so the easier the better.

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Roast beef. Buy the fattier cuts like bottom round. They do better than leaner cuts + the fat adds flavor.

I make slits throughout the roast and insert little slivers of garlic cloves.

Here's a marinade recipe for beef that I got from the booklet that came with my Weber Kettle Grill a long time ago. It's excellent:

1/2 cup vegetable oil

1/3 cup soy sauce

1/4 cup red wine vinegar

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard powder

1 minced garlic clove

1/4 teaspoon black pepper

Put everything in a blender to mix well. Marinate the beef in a heavy plastic bag (anything but a metal container will do) for 4 to 24 hours.

Cook on low for 6 - 8 hours, then pig out.

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P.S.  Just double the amounts for larger cuts of beef..

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I make this a lot. Roast beef with small red potatoes.

Things you need:

Seasonings:

Mrs.Dash

Garlic powered

paprika

meat tenderizer

Sea salt

Black Pepper

Put meat in crock pot and give a good amount of coating on all seasonings above onto the meat

Vegtables:

One whole onion cut up

Baby carrots(they cook better and get much softer)

Small red Potatoes

Put the onions and carrots in and fill crock pot with water(you can also use beef broth if you'd like)

Cook on low for 4-5 hours(stir 2-3 times),wash small red potatoes and throw them into the crock pot whole.Turn crock pot on high 2-3 hours. Check to see if red potatoes are finish.If they are you can turn heat to low or warm and eat when you are ready. It takes about 8 hours to cook.

The left over roast beef gets served up as roast beef tacos for lunch the next day.If there is any left overs.   

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Simple yet yummy.

Small weiners and BBQ sauce

2 bottles of your favorite BBQ sauce and some good small weiners.Cook on low for 4-6 hour,eat and enjoy.

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Simple yet yummy.

Small weiners and BBQ sauce

2 bottles of your favorite BBQ sauce and some good small weiners.Cook on low for 4-6 hour,eat and enjoy.

Sub in kielbasa for the little weiners.  Mmmmm.  I don't eat it but maybe once a year, but when I do, its good.

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Thanks y'all!!  Keep em coming.  I have done the small weiners but I use chili sauce and grape jelly.

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This is probably the easiest:

Sweet & Sour Meatballs

1 pkg frozen meatballs (Costco has the best)

Equal portions of ketchup and grape jelly (I use 32oz ea. for starters)

Heat up till hot, stirring occasionally.

Enjoy!

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This is probably the easiest:

Sweet & Sour Meatballs

1 pkg frozen meatballs (Costco has the best)

Equal portions of ketchup and grape jelly (I use 32oz ea. for starters)

Heat up till hot, stirring occasionally.

Enjoy!

That was one of our wedding dishes...LOL

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One thing I found out that make's most dishes better, like Beef stew is to roll the meat in  flour and brown in oil.

Everything Iv'e cooked has always came out great, can't go wrong.

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Great thread guys -- lets hear more. I can't wait to try some.

A good dip is;

1 Block of Velveeta cheese

1 (or 2) cans of Rotel tomatoes with peppers and 

          onions

1 pound browned ground beef

Mix it all up and warm in slow cooker for dip.

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GF's slow cooker cuban pork. Its pretty much food network with some personal touches. Flavor injector works good with these types of dishes.

Ingredients:

1/4 cup lime juice

1/4 cup orange or grapefruit juice

1/4 cup water

3 minced garlic cloves

1 teaspoon crushed dried oregano

cayenne pepper or your choice of spicy pepper to taste

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

2 bay leaves

4 lbs boneless pork shoulder

1 cup sliced onions

pack of fresh flour tortillas (corn if you hate flour)

Directions:

To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper(s), and bay leaves in a small mixing bowl.

If necessary, trim fat from pork roast.

With a large meat fork, pierce meat several times.

Place roast in a large Ziploc bag; add marinade.

Marinade in refrigerator for 6 to 24 hours; turning several times.

Place onion in bottom of slow cooker topped with meat and marinade.

Cook on low for 10 to 12 hours or High 5 to 6 hours.

Remove meat from slow cooker and cool slightly before carving.

Skim fat from gravy. <--- Important

Shred meat; remove onions with a large slotted spoon and add meat.

Remove bay leaves and discard.

Serve meat in tortillas with small bowls of gravy.

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Roast (beef, or pork)

(How much of the following ingredients depends on size of roast and crock pot)

Potatoes (I like the red taters)

Green beans                              

Carrots

Mushrooms (can be left out)

Onions ( I substitute onion powder)

Season how ever you like

1/2 cup red wine (and a little for yourself, thx Justin Wilson, the Cajun cook)

1 can or container of beef stock (depends on size of pot)

Cook on low all day or until the beef/pork is falling off bone or your fork can shred it easily.

Hint: Don't let it cook at night, because the good smell will wake you up ;)

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Chicken Chili

Ingredients

4 skinless, boneless chicken breast halves

1 (16 ounce) jar salsa

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder

salt to taste

ground black pepper to taste

1 (11 ounce) can Mexican-style corn

1 (15 ounce) can pinto beans

Directions

1.Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.

2.About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.

3.Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Personally, I substitute kidney beans for the pinto beans, but that's just me.  I also like to throw in a can or 2 of green chilis.

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Resurecting this old thread.

 

Barbaqoa Tacos

 

1-3 lb boneless beef chuck

1 package of Archer Farms Barbaqoa Seasoning (Target carries this)

1/8-1/4 cup of water depending on beef size

1/8 cup of vinegar (white or apple cider)

 

1 package of your preferred white corn tortillas (I use El Milagro)

1 package of shredded mexican cheese

Salsa Verde

Fresh chopped cilantro

Fresh chopped onion

Fresh sliced lime

Sour cream (optional)

 

Rub seasoning on beef. Put 1/4 cup water in bottom of crockpot and about 1/8 cup of white vinegar.  Slow cook for 8 hours on low.

 

Shred beef when finished. Server in tortillas with favorite toppings. Trust me the LIME is great on it.

 

Server a side of mexican rice, refried beans, or whatever else you like.

 

Simple easy delicious. Having it for dinner tonight!

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