Crockpot recipes?!
Answers: trying to find some different things to feed the family. any ideas
http://allrecipes.com/Recipe/Sausage-Pot...
Full of crock pot recipes at your fingertip.
corned beef
Chicken Tortilla Soup (crockpot version)
INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Pork chop stew:
I got recipe from neighbor in Florida, I never would of made this had I just read the ingredients...but since they served it to me I had to have the recipe...delicious
Cheapest pork chop cut @ grocery will work great
Pork chops about 3 lb
3 cups chopped (large chop ) onions
2 cups chopped mushrooms (fresh or canned)
1 cup ketchup
1/2 cup worchershire sauce
1 lg can cream of mushroom soup
Place all ingredients in pot give it a good stir and let simmer 6-8 hours. Remove bones from stew.
I serve over mashed potatoes, egg dumplings or rice.
1 bag(32oz) frozen southern-style diced hash brown potatoes, thawed
1/2 C frozen chopped onion (from 12-oz bag), thawed
1 Medium stalk celery, diced (1/2cup)
2 Cans (14oz each) chicken broth
1 Cup water
3 tablespoons Gold Medal all-purpose flour
1 Cup milk
1 bag (8oz) shredded american-cheddar cheese blend (2cups)
1/4 Cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
In 3 to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover, cook on low heat setting 6-8hrs.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with peper if desired. 6servings (1 1/2 cup each.)
One of our favorites is Green Chile Pulled Pork Burritos.
1/2 boneless pork loin
1 can green enchilada sauce
1 can diced green chilies
3/4 cup water
2 tsp cumin
1 tsp garlic salt
1 tsp onion powder
Tortillas
Mozzarella, Cheddar, or Mexican Cheese
Sour Cream
Place pork loin in crock pot. Mix together sauce, water, chilies, and seasonings. Pour over pork loin. Cook on low 5-6 hours. Remove excess fat and shred pork. Cook an additional 2-3 hours. Serve in tortillas with cheese and sour cream if desired.
These are also great when served with a side of spanish rice and either pinto beans or refried beans.
Here's my favorite - comes out great everytime and the leftovers are even better - give it a try.
CROCKPOT POT ROAST
1 (3-4 pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons of your favorite seasoning or dry rub
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/...