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I love my slow cooker. It sits in a place of prominence on my kitchen counter. I don’t use it every day, sometimes only a few times a month, but I can safely say it’s one of the few kitchen appliances I wouldn’t want to be without.
Kind of funny, really, because up until 10 years ago, I’d never used a slow cooker before and wasn’t familiar with coordinating meals first thing in the morning that cooked all day. Then, one of my busy friends with four kids showed me her crock pot. She’d bought it on a recommendation of a friend. “It’s so easy,” she said, “and the recipes taste great.” It was ideal for her, because she could set it up before she went to work and when she got home, dinner would be ready. She could save money by using cheaper cuts of meat, too, that would become tender through the cooking process.
So, 10 years ago, during a trip to Costco, I bought my Rival Crock Pot (I still have the same one). I was busy writing passionate, adventurous medieval romances, hoping to sell my first novel, eager to find ways to squeeze a few more minutes out of my day that I could spend with my roguish heroes and willful heroines, or with my young daughter and husband.
The crock pot filled my needs perfectly. I’ve made stews, pot roasts, chili, spaghetti sauce (heavenly!), even a Sticky Toffee Pudding (My British husband was thrilled). I’ve only dipped my finger, really, into all the yummy prospects this nifty appliance can provide. One of my goals this year is to try recipes I’ve never made before and add to my collection of favorite slow cooker recipes. There are some great ones at Food Network (http://www.foodnetwork.com/topics/slow-cooker/index.html) and Epicurious (http://www.epicurious.com/tools/searchresults?search=slow+cooker&x=0&y=0).
My crock pot is still my go-to gadget if I have a busy week along with late-afternoon appointments. There’s nothing more rewarding than stepping into the house after a long day to the delicious aroma of a healthy, ready-made meal. To my trusted slow cooker, I say “thanks.”
What’s your favorite slow cooker recipe? Please share it in the comments section. Everyone who shares a recipe will be eligible to win a copy of A Knight’s Vengeance, Book One of my Knight’s Series—either a paperback (now out of print) or a Kindle version. Winner’s choice!
Filed in: Catherine Kean,Jaunty Post
Jan 26th
2012
2:02 am
Betty Hamilton Said:
Lemon Baked Chicken
Ingredients:
3½- to 4-pound roasting chicken
2 tablespoons olive oil
1 lemon, halved
2 garlic cloves, minced
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon pepper
Directions:
1. Pat chicken dry with a paper towel; rub with oil. Place lemon halves inside chicken; tie legs together with string and tuck in wing tips.
2. Place chicken in a greased 5-6 quart slow cooker. Sprinkle with seasonings.
3. Cover and cook on HIGH for one hour; reduce heat to LOW and continue cooking for 4½ hours or until a thermometer inserted into thigh registers 180 degrees.
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Jan 26th
2012
5:32 am
Katherine Garbera Said:
Here’s one I like:
Italian seasoned chicken with potatoes, cooked in the slow cooker.
Cook Time: 7 hours
Total Time: 7 hours
Ingredients:
4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
1/2 cup grated Parmesan or Romano cheese
4 to 6 medium potatoes, peeled and cut into wedges or thick slices
Preparation:
Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese.
Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.
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Jan 26th
2012
6:51 am
Sheila Mulholland Said:
Cheesy Potato Soup
INGREDIENTS:
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
½ cup frozen chopped onion (from 12-oz bag), thawed
… 1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
¼ cup real bacon pieces
4 medium green onions, sliced (1/4 cup)
DIRECTIONS: In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours. 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.
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Jan 26th
2012
6:57 am
Shana Galen Said:
I think we might have a crock pot somewhere in the kitchen, but I’ve never used it. My microwave is my go-to. Um, actually it’s pretty much how I cook everything. I am a terrible cook. Last night I even messed up Baby Galen’s bakes potato and had to make her a new one. But here’s that recipe.
Bakes Potato with Hidden Cauliflower
Wash a baked potato and pierce it several times (the piercing is important, as I have learned)
Put the potato on a microwave safe plate (also important) and wrap it in a paper towel (I don’t know why it needs to be wrapped but after learning from the above, I don’t ask questions)
Heat it for 5 minutes. If it’s not soft, don’t heat it for 5 more minutes. Try heating it for one more minute until it is soft.
Then heat a Just for One Cauliflower and Light Cheese Sauce in the microwave. Follow the directions on the package.
Puree the cauliflower and cheese in a food processor. (I can’t help you there, USF had to show me how to use it, and last night it wouldn’t work, and he pointed out that I didn’t have it plugged in.)
Mash the cauliflower and cheese with the baked potato innards until they are indistinguishable. Top with a little salt and shredded cheese.
Voila! Your toddler will never know the cauliflower is in there!
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Jan 26th
2012
7:18 am
eli yanti Said:
oh my, i dont like cook
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Jan 26th
2012
7:26 am
Laurie G Said:
Pork Barbeque
I throw a pork shoulder roast 3-4 lbs in with a bottle of Sweet Baby Ray’s Barbeque sauce add about a 1/2 cup of water cook 6-7 hours on 225* Meat is so tender and their is juice for gravey. Serve with mashed potatoes, noodles or on a roll.
Recipe: Crock Pot Roast
From: Nancy Richey
Ingredients:
1 arm or shoulder roast
1 pkg. brown gravy mix
1 pkg. Hidden Valley Ranch dressing
1 pkg. Italian dressing mix
1 cup warm water
Preparation/Instructions:
Mix gravy, ranch and Italian dry mixes together with warm water and pour over meat in a crock pot. Cook on low for 6 to 7 hours.
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Jan 26th
2012
11:03 am
Margo Maguire Said:
I love my slow-cooker, too! Like you say, it’s not something you use every day, but it’s great when you need it. I cook chili, soups, stew, and corned beef in mine. My son just started using it – he sears a pork loin roast in oil and seasonings, then refrigerates it until morning. Then he puts it in the crock pot with a bottle of beer (usually something thick and stout-ish) and maybe some brown sugar or more seasonings. His experiments have been fantastic.
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Jan 26th
2012
11:24 am
Molly Said:
I don’t have any slow-cooker recipes; I’m more of an add-this-and-that cook. If it’s beef I’m cooking, I toss in some water, beef bouillon, garlic powder, onions of some sort (powder, dry soup mix, or minced), fresh ground pepper, Worcestershire sauce, low-sodium soy sauce, and maybe a bay leaf or red pepper flakes. If I’m feeling ambitious, I’ll sear the meat after sprinkling it with Kosher salt before putting it in the pot. When it comes to chicken, I dump in some frozen breasts, chicken broth, add garlic and onions, and then add more seasonings to either make it taco-flavored, ranch-flavored, italian-flavored, or a bay leaf for chicken noodle soup. I make chili, too, but that “recipe” changes every time.
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Jan 26th
2012
11:54 am
Tori Said:
I like to make Tori’s version of chicken makhani (butter chicken). Sorry, I don’t have a recipe, I just eyeball it until it’s right. But basically it’s:
1 pound boneless, skinless chicken thighs – cubed
1/2 cup chicken broth or stock
1- 16 oz. can tomato sauce
3 tbsp. curry masala (you may have to look in your specialty aisle for this or if you’re fortunate enough an Indian grocery store is even better)
2 cloves garlic, 1/4 small sweet onion, and 1 tbsp. fresh ginger pureed in the food processor until smooth
salt & pepper to taste
*cook all day in the crockpot on low & about half an hour before serving, add 1/2 cup half & half and turn heat to high. Serve hot over Basmati or Jasmine rice.
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Jan 26th
2012
11:58 am
StacieD Said:
I love roasting chicken in my slowcooker. I also use slowcooker liners for easy cleanup. It’s super easy to cook a whole chicken in the slowcooker. I like to layer large pieces of potato on the bottom because they soak up all of the flavor. I place a buttered and seasoned chicken breast side down and that’s it. 4.5 hours on high or 8-9 hours on low. Seasoning can be anything you like. I sometimes sprinkle onion soup mix on the chicken for added flavor.
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Jan 26th
2012
12:24 pm
Terri Brisbin Said:
Catherine –
Those of us married in the 70s are probably disciples of Crock Pot cooking! LOL! I still use it but now more for large pots of meatballs or sliced pork, etc, for when we have family gatherings or parties….
I’m copying some of the recipes but don’t have an original one to offer…..
Terri B
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Jan 26th
2012
12:32 pm
Kathryn in Montreal Said:
I actually have my grandmother’s crockpot from the ’70s and it is almond with harvest brown and orange trim… I use it regularly, want to replace it with a larger one with a timer and more than 2 settings but can’t seem to let it go…
I love pulled pork made in a crock pot…
1 boneless pork roast
1 bottle of your favourite BBQ sauce
1 large onion, chopped
2 cloves of garlic, chopped
Combine BBQ sauce, onion and garlic. Pour over pork roast in crockpot and cook on low for 6-8 hours. Just before serving, remove pork from crockpot, pull apart or shred meat with two forks. Return shredded pork to crockpot, stir to coat with BBQ sauce mixture. Serve on crusty rolls or split chunks of ciabatta bread with chopped lettuce, tomato and grated cheddar cheese (I let everyone top their own sandwich). Easy and absolutely delicious!
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Jan 26th
2012
2:24 pm
AP Miller Said:
Cabbage Kraut
This is a wonderful dish to make in the Fall. The scent of the cabbage mixed with sauer kraut and bacon is amazing. I usually serve this with Sauerbraten. (Roast beef)
1 head of green cabbage, shredded
1 pound package of sauer kraut
1 pound of bacon cut up into pieces
1 cup brown sugar
3 red delicious apples peeled, and cubed
3 to 4 cups of water
Place all together in crockpot. Cook on high heat 6 to 7 hours until cabbage is very soft.
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Jan 26th
2012
2:28 pm
catslady Said:
I just got one a couple of years ago (married 42 years) and I especially love it for sunday dinners. I love making sauce, soups, and chilli in it. My problem is I don’t really have recipies. A little of this and a little of that and whatever is available but I will give the main ingredients and really just make it to your liking and the size of your crockpot.
Ham and potato soup
Stock/water
1 to 2 cans stewed tomatoes
leftover ham (bone in is nice)
potatoes in chunks
carrots in chunks
half to whole cabbage
onions – as many as you like
garlic if you choose
celery too if you like
Can add italian herbs and/or couple T of ketchup or Worcestershire to spice it up if you like.
No set time – you’ll know when it’s ready.
Haha – how’s that for a recipe. That’s how I make all my soups and stews and pretty much most of my recipes.
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Jan 26th
2012
2:38 pm
T. Elliott Brown Said:
This one is a real time and budget stretcher. Don’t let the name turn you off! I’ve used both chicken and turkey leftovers.
Poultry-bone Rice soup
Left over whole chicken or turkey, bones, meat and all
3 quarts water
3 cups 1/2 inch celery slices (6 to 7 stalks)
3/4 cups diced onion
1 1/2 tablespoons salt
1 cup rice
1. Place leftover poultry in pot. Add water, celery, onion and salt.
2. Cover and simmer at medium heat for 6 to 8 hours.
3. Strain mixture with a colander. Return broth to pot and increase heat to highest setting. Remove meat from bones, discarding bones. Puree vegetables in blender, ricer, or use immersion blender. Add puree, rice and meat to broth in pot. Cover and simmer at high setting for 1 hour. Make 8 to 10 servings and freezes well.
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Jan 26th
2012
7:30 pm
Catherine Kean Said:
Wow! What yummy recipes! Thank you all SOOOO much!
Please keep the recipes coming, as I will be drawing the contest winner’s name on Sunday.
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Jan 27th
2012
8:12 am
CateS Said:
I guess it’s kinda a Italian beef…
Chuck roast, onions, can of chopped tomatoes, usual Italian seasonings.. Cook 4-6 hours depending on size of roast… Pull apart..
Crusty bread/rolls, provalone cheese slices..
Yummy sandwiches!!
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Jan 27th
2012
10:20 am
CrystalGB Said:
I like to make a whole chicken in the crockpot.
Rotisserie Style Chicken
1 whole chicken- wash and pat dry.
PAM cooking spray
Mrs. Dash
Chicken seasoning
Make some balls of aluminum foil and place in bottom of crockpot for chicken to lay on.
Salt inside of chicken. Spray chicken all over with PAM cooking spray. Sprinkle Mrs. Dash and chicken seasoning all over chicken. Place chicken on top of aluminum foil balls in crockpot. Cook on HIGH for 8 hours. (Don’t cook on low.)
You can use whatever spices you wish on the chicken.
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Jan 28th
2012
11:36 am
Gail Said:
Here is an easy one and I love. It has very little prep. time.
Mexican Special
1 pork roast (no bone)
1/2 jar of salsa
1 can of refried beans (I’ve also used black or chili beans)
1 can of petite diced tomatoes
1 can Rotel
Place all of this in the crock pot on low all day. When you are ready for dinner, stir it together gently.
On each individual’s plate, layer:
tortilla chips
lettuce
the crock pot mixture
cheese
other optional toppings – sour cream, more salsa, more tomatoes, gauc. etc.
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Jan 28th
2012
12:13 pm
mimi Said:
Catherine, this is too funny–I have the same CrockPot you do, except mine’s round.
Here’s a recipe I invented that placed in a church cook-off:
mimi’s Not-So-Dumb Blonde Chili
1 garlic-lime rotisserie chicken
1 small onion, diced
1 can roasted garlic chicken broth
2 cans green chiles, drained
6 cans Great Northern beans, undrained
1-1/4 T cumin
1-1/4 T oregano
1 T cayenne pepper
1 t garlic powder
juice of 1/2 lime
Refrigerate chicken overnight. Pull all meat off bones and shred with two forks, add to Crock Pot (you can add jellied drippings from the paper pan, too). Saute onion and chiles in olive oil. Add to crock with broth, beans, spices, and lime juice. Stir to combine. Cook on low 6-8 hours. Serve with shredded cheese, sour cream, jalapeños (if you like spicy), and cornbread or tortilla chips.
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