What's a tasty, easy meal that I can make in my crockpot that I would have few left-overs because it's so good!
It must be made with ingredients that can be found easily or some I may have on hand.
Answers: I want something that people will eat up and I won't have many left overs.
It must be made with ingredients that can be found easily or some I may have on hand.
Tator Tot Casserole
1 Frozen Bag Tator Tots
1 Bag frozen corn or whatever vegetable you like
1 package fresh mushrooms
1 Large Can Cream of Mushroom soup
1 Can Diced tomatoes
2 pounds ground chuck or ground round hamburger
1 Brick of sharp cheddar cheese or colby
Fry beef and drain grease and put in crock pot
Add cream of mushroom soup and diced tomatoes in put in crock pot & mix.
Add mushrooms and corn and mix.
Add Tator Tots and mix
Cook in crock pot for about 4 hours on Automatic.
When almost done cooking add cheese on top and let it melt.
Everyone seems to love this dish.
Try out one of these recipes, I guarantee that you won't have leftovers!
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My favorite crock pot meal is my pot roast. It is very tasty, and you can probably make it using stew meat instead of roast to make it a little more buffet friendly. It is very tasty and juicy, and you can put in whatever veggies you prefer. It's too sad that you don't want leftovers, however, because the leftovers of this are even better than the original meal. However, I think most people will like this, if you are looking for something hearty. Give it a try.
CROCKPOT POT ROAST
1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1-2 cans (8 oz) tomato juice or V-8
1/2 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Carrots (baby carrots or approx. 1” chunks of peeled carrots)
Potatoes, cubed (approx. 1”) (waxy potatoes like Yukon Gold or redskin)
Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Place half of the potatoes and carrots in the crock pot. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan and place in crock pot and cover with remaining carrots and potatoes. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid slightly. Pour the sauce over everything and cook on low for 8 hours. Slice meat thinly, or pull apart with a fork. Serve with sauce and a nice crusty bread. Leftovers – if you have any – will be even more delicious the second day.
Feel free to add any veggies you prefer, such as turnips or parsnips instead of or in addition to carrots and potatoes. Veggies like green beans, corn or peas can be added for the last hour or so of cooking.
My recipe is modified from the original recipe by Alton Brown “Good Eats” and can be found at http://www.foodnetwork.com/food/recipes/...
Mexican Beef Stew
2 pounds beef for stew, cut into 1 to 1-1/2-inch pieces
1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa
1 tablespoon ground ancho chile pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups ready-to-serve beef broth
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
Combine flour, cocoa and ancho chile pepper, salt and pepper. Toss beef in flour mixture. Place beef into crockpot. Pour tomatoes and beef broth over top of beef. Sprinkle remaining ingredient on top. Cover crockpot and cook on high 4 to 6 hours.
OR
Easy Crockpot Pork Chops
4 pork chops with bone in
1 can cream of mushroom soup
Pepper to taste
Spray crockpot with Pam. Place pork chops in crockpot. Pour soup over meat. Sprinkle pepper to taste. Put lid on and cook on low all day - about 7 hours.
Before you plan to sit down and eat prepare some rice and/or side veggies and/or a salad to go along with crockpot dish
OR
Chicken Cacciatore
4 boneless, skinless chicken thighs
4 chicken legs, skin removed
15 oz. can Italian tomato sauce
4 oz. jar sliced mushrooms, drained
1 onion, chopped
3 cloves garlic, minced
2 green bell peppers, chopped
1/3 cup water
2 Tbsp. flour
Cut chicken thighs and legs into 1" pieces. Combine with remaining ingredients except for water and flour in a 3 to 4-quart slow cooker and stir gently to combine. Cover crockpot and cook on low for 6-7 hours or until chicken is tender and thoroughly cooked
In small bowl, mix together water and flour. Drizzle over chicken mixture in slow cooker and mix well. Increase heat to high, then cover crockpot again and cook for 10-15 minutes until liquid is thickened. Serve over hot cooked egg noodles. 4 servings
I have a great recipe for a pot roast. When I first saw it I wasn't too sure it would be good, but it was. The gravy is very rich. And any leftover gravy can be frozen for a rainy day!
Magic Pot Roast
In bottom of crock pot, put about 10 baby carrots. Place about a 3-5 lb. piece of roast (bolar roast is best).
In a bowl, empty the following:
1 can cheddar cheese soup
1 can golden mushroom soup
1 can onion soup
Mix well and pour over the meat. Cover and cook for 5-6 hours on low. You can also add pieces of potatoe two hours before meat is done.
Remove meat and let rest for 15 minutes and slice. Remove veggies from crockpot.
I brown a pork loin roast and put it in the crockpot with a can of french onion soup. Even my picky daughter eats it!
Stew:
Brown the meat in a dredge flavored to taste. Put into crockpot on low heat.Add 1 package brown gravy mix and 1 cup water. When the meat is tender, add 1 can corn, 1 can peas, 1 can string beans, 1 can carrots. Oh, my goodness....the family will fight for the last drop.
Pot roast.
season with garlic powder, onion powder, pepper, salt.
sear in pot, just until browned, on all sides
place in crock pot with cut veggies( carrots, potatoes,onion,celery, if you like it) and 1 cup of water
cook on low 8 hours or so.
The drippings are great to make gravy with.
I usually start in the morning before work and dinner is almost done when I get home!
My famliy loves it!!
Load crock with boneless country ribs. Add peeled & quartered potatoes. Drain a can of corn & dump in. Slice an onion on. Dump in a bottle of your favorite BBQ sauce. Cover & cook low 7-8 hours. Meat will be fork tender. Add a salad & rolls. EASY!!