I made it yesterday. LOVED it! Only thing I changed was I cooked it on low for 7 hours and used one can of the GIANT biscuits. Those took about an hour to get fluffy.
Very filling, very yummy :yes:
AND perfect for when Hubby and I got home from the barn, chilled to the bone. 
NOOOOOOOOO!!!
Broke my slow cooker insert last night. A week and a half until the new one arrives. I had just bought fixin’s for ham bean and sausage soup and was already fantasizing about my joy at returning home to a full pot of that. Dang. 
So far, I’ve tried four of these receipes. I’m back to see to see what else has been posted. I love this thread. Very helpful.
Still going through these but thought I’d add the ones we do 
This is one of my husbands favorites:
Irish Beef Stew
Take either cut up chunks of roast or stew meat and you can either brown it in garlic and olive oil before putting it in the crock pot or not. If you do brown the meat, then toss in the chunks of potato and onion with some butter and use the drippings of the meat to get them all browned and softish. Then toss the meat, potatos, onions, some carrots in the slow cooker. Add in a couple dashes of worshteshier, 2 bay leaves, salt and pepper to taste(less salt and pepper if you used it to brown the meat) a tablespoon of sugar, and then about quarter to half a bottle of a red wine ( I like cabrenet shiraz myself) and a can of heavy beer, we use Guinness or Boddingtons. Then add a cup or two of water or beef broth and set it and off you go!
Indian rice and beef
I use my electric kettle to heat up some water, then dump it in the cooker and stir in a tablespoon of Better Then Boulian Mushroom, then put brown basmatti rice (you can also mix in some wild rice) in the water NOTE Mate sure you measure your water to rice! or else you will end up with a TON of rice (ask me how I know this) Then sprinkle the rice with Penzys Rogan Josh Indian spice, and on top of the rice put either a roast or chunks of beef and once again add the Rogan Josh seasoning. Set it on low and leave!
“Prime Rib” Roast
So we call this our “Prime Rib” fake roast. You just make a regular type pot roast but make sure to put either Better Then Bullion Beef in the bottom of the cooker with water, or a can of Ajsu. Before you put your meat in coat it with Penzys Prim Rib Seasoning. Makes a fall apart pot roast that tastes like Prime Rib!
Cheesy Rice and Turkey
Add the water, rice, turkey, and a can of chedder cheese soup and set on low. Yummy fast, and if you ignore the turkey healthy! :lol:
[QUOTE=AnotherRound;5272105]
Avoid using cooking sherry - this is very salty and unsuitable for this meal. Often an inexpensive but heary sherry is wonderful. Yes, you can try a tawny port, but not a red…[/QUOTE]
on this topic…I agree. Most of my soups and stews are all improved with the addition of a couple TB of sherry…especially seafood and veggie soups…but do not use cooking sherry. Crap in = crap out. Cooking sherry is awful stuff and adds nothing. If it isn’t palatable enough to drink (and you can’t with this stuff) it should not go in your soup either.I always wondered who came up with the concept of cooking sherry. Probably some sherry company with a bad batch they tried to figure out what to do with the stuff! I prefer Taylor brand. There are several cheap drinking sherries at the liquor store/I like this one the best so this one sits on my counter for the soup pot.
I was about to make French Onion Soup in da pot for tonights dinner…the Irish Stew above looks good. Tomorrow I will make the Irish Stew and it can go with my left over onion soup!
Weekly email of crock pot recipe
Someone may have already posted this–so forgive if this is a repeat, but I just found this:
http://southernfood.about.com/c/ec/1.htm
They’ll send you a crock pot recipe each week. Especially during this cold winter, I’m game for any ideas–then when I come home from a long day at work, and after feeding and caring for the horses, I can come inside and have dinner already ready. :yes:
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I eat like a frat boy and this thread has me thinking about buying a crockpot. Any advice on which one to buy?
Thank you
I have a Rival Crockpot–6 quart. I don’t know if they make them anymore–it has lasted a while! It has a removable “crock” that is very convenient for washing. You can get programmable ones now! Apparently Hamilton Beach has some good ones.
So great this has been resurrected! Thank you Coth. My husband & kids totally love the chicken and dumplings & chicken & cheddar cheese soup recipes, as well as the beef stew (which I still struggle with thickening properly. Any advice there appreciated.)
And I’ve discovered the joys of crockpot liner bags. My kids - who clean kitchen after dinner - thank you all - lol!
Reading all of these have made me super hungry. Anyone have any vegan crockpot recipes they want to volunteer?
Vegan Chili
I make vegan chili in my crockpot - mushrooms & eggplant add “meaty” flavor.
I’ve never tired it with tofu but imagine that wouldwork too.
Just use your fave recipe and less liquid (nothing evaporates from a crockpot).
[QUOTE=spacytracy;5212483]
Slow-cooker Chicken Taco Soup (amazing!)
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx
Pulled pork (takes longer than 4 hrs, but awesome as well)
http://allrecipes.com/Recipe/Slow-Cooker-Pulled-Pork/Detail.aspx[/QUOTE]
I made that pulled pork last weekend and it was MARVELOUS! We had company over, and nobody believe that I cooked it in root beer!
[QUOTE=Mali;5442059]
I made that pulled pork last weekend and it was MARVELOUS! We had company over, and nobody believe that I cooked it in root beer![/QUOTE]
How did you drain the pork?
[QUOTE=Mao;5439856]
So great this has been resurrected! Thank you Coth. My husband & kids totally love the chicken and dumplings & chicken & cheddar cheese soup recipes, as well as the beef stew (which I still struggle with thickening properly. Any advice there appreciated.)[/QUOTE]
I use corn starch - usually a 1:3 ratio (ie: 1 tablespoon of corn starch to 3 tablespoons liquid). Mix the combo for a smooth thick paste then add to the crockpot. Do not add the cornstarch directly to the hot liquid or you will get lumps (ask me how I know):eek:. Always use a cold liquid for the paste (cold water, milk, or liquid from the crockpot that has been cooled). Adjust the ratio depending on how thick you want it but just keep in mind the longer it cooks the thicker it will be.
[QUOTE=Tap2Tango;5442200]
How did you drain the pork?[/QUOTE]
I pulled the intact pork out of the crockpot, then set it in a rectangular tupperware container with sides to pull it apart. Then I placed the pulled pork in a large hand held strainer and let it sit for a few minutes. Then put the pulled pork into a serving dish. I served the barbeque sauce on the side, since not everybody likes the bbq added.
OK, I’ll contribute.
Election Lunch (but it’s really a stew)
2-3 Tbsp. olive oil
1 lg. onion, chopped
1 lb. sausage, sliced or crumbled (I use a Maple sausage because I have a sweet tooth)
1 rib celery, sliced
1 tbsp. Worcestershire sauce
1-1/2 tsp mustard
1/4 c. honey
10 oz. can tomatoes (I like the fire roasted kind)
1-lb. can lima beans, drained (save liquid)
1-lb. can red kidney beans, drained (save liquid)
1-lb. can garbanzo beans, drained (save liquid)
optional - diced potatoes
Even if you don’t like beans, this is heavenly. I always get requests for this recipe, and it reheats even better the next day. You can adjust the honey for more or less sweetness. I like it slightly sweet.
Btw, if you use steel cut oats and half and half (with lots of dried fruit), a slow cooker makes an incredible creamy oatmeal. I made it once for 53 who stayed over night, and she practically polished off an entire crockpot worth by herself. I don’t like instant oatmeal, but slow cooker oatmeal is to die for.
I had this cookbook recommended to me, and I love it too:
“Make it Fast, Cook it Slow” - Stephanie O’Dea
Easy simple recipes that are fast to prepare, decent taste, healthy enough. Author has a funny story about writing the book, and gives some amusing comments after recipes for an added bonus!
America’s Test Kitchen just came out with a cookbook called Slow Cooker Revolution. It looks AWESOME and I am very tempted to buy it, but money’s tight this month/year. I love America’s Test Kitchen and have never found their recipes to be anything less than incredible.
I bought Not Your Mother’s Slow Cooker Cookbook for my daughter’s Kindle and can’t figure out how to navigate through the recipes. :lol: The ones I’ve tried are pretty good, though.
[QUOTE=CrazyGuineaPigLady;5447788]
I bought Not Your Mother’s Slow Cooker Cookbook for my daughter’s Kindle and can’t figure out how to navigate through the recipes. :lol: The ones I’ve tried are pretty good, though.[/QUOTE]
How do cookbook recipes look on a kindle? I cant quite get my head round reading things like cookbooks and magazines on my kindle, but I do love it for regular books.
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