I’m expanding my horizons right now! I’ve got chicken and dumplings going - it should be ready when I get home from the farm 
Thanks all!!! Great thread…
Kale/Bean Soup
I just thought of another winter time favorite, and a good healthy/vegetarian choice
chopped up fresh kale (rinse and put in the freezer day before using, then chop, makes it cook quicker)
can of cannelli beans, can of black beans
garlic, onion, celery, carrots
can of veg broth
splash of red wine vinegar, choice of herbs
this would go good with broiled cheese toast (slice of tomato on top) or just a grilled cheese.
[QUOTE=BeastieSlave;5226713]
I’m expanding my horizons right now! I’ve got chicken and dumplings going - it should be ready when I get home from the farm
Thanks all!!! Great thread…[/QUOTE]
I have it going too! I added some veggies (mushrooms, potato, peas) to make it sort of like a pot pie. Can’t wait to get home tonight and try it!
One of my favorites. I use Provolone and sprinkle the tomato generously with dill or basil.
[QUOTE=Frank B;5227207]
One of my favorites. I use Provolone and sprinkle the tomato generously with dill or basil.[/QUOTE]
:yes: and jarlsberg, a dab of mayo, toasted with red onion slices!!
Easy, quick, healthy - cheap good eats so we can afford the HR part.
It was great!
[QUOTE=sisu27;5227191]
I have it going too! I added some veggies (mushrooms, potato, peas) to make it sort of like a pot pie. Can’t wait to get home tonight and try it![/QUOTE]
I came home from the farm, jumped in the shower, then sat down to dinner
My DD and DH both enjoyed the new crock-pot chicken & dumplings. DH was thrilled to have it and DD was suspicious (as she always is of ‘mushy’ food), but quickly won over. I think I’ll tweak the recipe a bit for next time. Cutting it down for three is not an exact science.
[QUOTE=Thanatos;5226708]
I snort laughed when I read that. Maybe we could clicker train our crock pots? Or is their natural crockpotership we can use to teach the crock pot to behave itself and not be naughty?[/QUOTE]
Perhaps we should try shaking the carrots at it before adding it to the pot??? 
[QUOTE=BeastieSlave;5227535]
I came home from the farm, jumped in the shower, then sat down to dinner
My DD and DH both enjoyed the new crock-pot chicken & dumplings. DH was thrilled to have it and DD was suspicious (as she always is of ‘mushy’ food), but quickly won over. I think I’ll tweak the recipe a bit for next time. Cutting it down for three is not an exact science.[/QUOTE]
It was a cold, rainy and miserable night last night and nothing could have been better than getting home from the farm to this amazing dish!! I added lots of Italian seasoning and actually used Turkey cutlets instead of chicken. It was fantastic!!
Thank you all for this thread!!
I have a really good vegetarian chili recipe that I promise I will add when I get a chance!
I used to rock the crock pot but offspring has “little old man” eating habits…clearly definable meat, starch and veg. Nothing mixed together, no sauce. Minimal flavour thankyouverymuch.
Sigh. Of course the foodie mother would have the child with incredibly boring eating habits.
I have a moose roast in the crock pot right now, I just threw in a package of onion soup mix and 2 cups of water, after its done i’m going to shave the meat and make beef(moose) dips! I reserve the liquid for the au jus and freeze the rest down for french onion soup! yummy!
who ever submitted the chicken dumplings, that looks super tasty!!
Neckbones
I just remembered this one.
I’ve been using pork neckbones, but saw lamb neckbones in the grocery last night & they were cheap!
I have this the first night over egg noodles or boiled potatoes, then use the de-boned leftovers for spaghetti gravy (aka sauce)
Mise en place:
-pork neckbones - about 3#
-1 large onion chopped coarsely
-2 cloves garlic crushed
-1 cup water
-2 Tablespoons cider vinegar
-Thyme
Everything goes into the crockpot - I do not bother to brown the meat first, but you can.
Cook on Low for 6-8 hours
I think I’ll try rosemary with the lamb.
And serve over orzo : 9
Ok, you’ve got me thinking about asking for a crockpot for Christmas. Non-horsey Mom would love it if I asked for something she didn’t have to order from Smartpack for her grandchildren!
Questions: what happens when you cook brown rice in the crockpot for 4 hours or so? mush? fresh veggies of the “hard” variety - carrots, potatoes, winter squash - work best? frozen would turn to mush, right? if you’re cooking something like veggies and beans and rice, without meat, and everything is pretty much at room temp when you start, would it overcook in 4 hours? leave the veggies in big chunks?
Can you tell I’m a steamed mixed-frozen vegetables and rice person? But it would be nice to have options for the end of the week when the stuff I cooked on Sunday is gone. Especially since Wed - Friday are almost always barn days.
Nobody’s ever had trouble with cats getting up on the counter and investigating the contents of the crockpot?
This is what I’m eating for lunch right now that I would want to try to cook in the crockpot:
2 cups brown rice, uncooked
2 cups lentils, uncooked
2 large cans stewed or flavored tomatoes
carrots
box frozen chopped spinach (or two if you want more iron)
2 bullion cubes
curry powder, to taste
water
On the stove, I would bring it to a boil in a big soup kettle and cook with the cover on for 40 minutes, stirring to make sure it doesn’t dry out too much and adding water as needed. If I heaved it all in the crockpot at 4:30, and went to the barn, would it be edible at 8:30 or totally mush?
I have found that veges don’t turn to mush, whether frozen or not, though I do tend to put my frozen veges like corn and spinach in for the last half hour or so. Fresh potatoes do take a while to cook, so I put them in all day. Carrots are fine, I’ve used the frozen stew vege packs and everything was yummy.
I added rice in to a dish recently and it came out soggy because I added a lot of extra water. For some reason, the crockpot adds liquid, or you don’t need as much liquid as you think.
I would think that the rice will cook faster than the lentils, especially if they are dry. I would soak them overnight if you want them to cook in the 4hours, and definitely put the pot on high. I have used dried kidney beans in chili without soaking but did leave them cooking for close to 10 hours on low and it was fine.
As to the cat question… I have 2 counter investigators and haven’t had a problem with them bothering it. The crock pot does get hot, which may be a deterrent to them.
you’d want to throw in spinach, snap peas, bok choy, etc etc …when you got home at the end of the day…give 'em maybe 30 minutes…but carrots, taters, etc…they can cook on low alllll day and be fine.
the CP gets hot. The cats leave it alone.
I’m an avid hunter, and am out in the cold and wet all winter. The LAST thing I want to do when I drag myself through the door is cook. If I didn’t own a crockpot, I’d starve to death.
My contribution is the Famous Senate Navy Bean Soup. Google it and you’ll find there is a story behind this soup.
I make this in the crockpot in the morning, turn it on low, and when I get home that evening it’s done.
The Famous Senate Restaurant Bean Soup Recipe
2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Rinse beans.
Place beans into pot with water.
Add ham hocks and simmer in a covered pot.
Remove ham hocks and set aside to cool.
Lightly brown the onion in butter. Add to soup. Season with salt and pepper.
Serves 8.
I use more onion than the recipe calls for, and I finagle the ham hocks - I’ll use one or just cut up some ham if I don’t have a hock.
What’s great about this soup is that it is super cheap to make and will feed you for several days. A 1lb package of dried navy beans is about 89 cents!
Bean soups are my favorite! JSwan, I’ll have to give yours a try.
For one of our favorites I like to cheat and use a bag of dried 16 bean soup.
Soak beans overnight.
Saute some celery, onion, and garlic in oil, then put it in crock pot and follow the soup directions (basically, that’s add water, seasoning packet, and beans). I don’t normally add any meat since DD #1 is a vegetarian.
Instead of cooking stove top (directions), I crank the crock pot up at lunch and plan to eat when I finish up at the farm. I’ve found that if I cook on ‘high’ I’ll probably have mushy beans…
[QUOTE=Noctis;5222763]
One of my favorites for the kids is Crockpot BBQ Chicken. Goes GREAT with fresh veggies on the side too.
BBQ Chicken:
4-5 Frozen Boneless Skinless Chicken Breasts (whatever fits easily in the bottom of the crockpot really)
1 bottle of Jack Danielsl BBQ sauce (you can use other kinds, but this stuff is AMAZING)
Put the frozen (or fresh really, I just always have frozen handy) chicken breasts in the bottom of the crock pot. Cover completely with the bottle of BBQ sauce. Thats IT. Cook on low for 8hrs then shred with fork. Great over just about ANYTHING, or even just alone with veggies (fresh, for speed lol). You can cook it on high for about 3-4 hrs too, works just as well.[/QUOTE]
Thank you SO much! I had no idea what to make for dinner this afternoon and made this after reading your post. With cornbread and salad it was fantastic, thanks! ps. I added a sliced onion and some garlic as well.
Something delish for the veg heads - as promised
Love this one (and I am not a vegetarian)
Sweet Chili
In slow cooker combine:
1 19 oz can chickpeas (drained)
1 19 oz can red kidney beans or black beans (drained)
1 28 oz can chopped tomatoes with herbs and spices
1 10 oz can corn kernels (drained)
2 carrots, peeled and diced
2 large cloves of garlic, minced
1 red onion, finely chopped
In a bowl combine:
1 cup ketchup
1/4 cup honey (can reduce a bit if you find it too sweet)
3 TBSLP chili powder
1/2 tsp cayenne powder
Mix well and add to slow cooker. Stir everything together.
Cover and cook on LOW for 8 - 10 hours or HIGH for 4 - 6 hours.
Add 1 diced green pepper, 1 diced red pepper and 1 diced yellow pepper and cook on HIGH for additional 20 minues.
Serve with dollop of sour cream and grated Cheddar.
Mmmm…
