souns yummy!
WORLD’S BEST CROCK-POT ROAST CHICKEN
5-7 pound Roaster Hen
4 Sprigs of Fresh Rosemary – leave whole
2 Sprigs of Fresh Thyme – leave whole
1 Large Yellow Onion – Cut into 1/8ths
1 Large Box of Chicken Broth or Stock
3 Carrots – peeled & cut into 3" lengths
3 Stalks Celery – cut into 3" lengths
Kosher Salt & Cracked Black Pepper
I think this will be on next weeks menu!
Oh, I forgot an interesting recipe. Sounds kind of gross but it’s delicious as a dip or in a wrap. I eat the leftovers straight out of the fridge.
1 can of black beans
1 can of Rotel (I use the one with lime and cilantro)
1 can of corn
1 medium chopped onion or the equivalent of dehydrated, minced
1 pound of boneless chicken, cut into smaller pieces if you want it to cook faster.
Cumin and taco seasoning to taste. It’s been a while since I made this but I believe I used a tablespoon of cumin and two of the taco seasoning. I’m not a big spicy eater, though.
1 block of cream cheese
Drain only the corn and dump all the cans in the crock pot. Stir in the seasoning and onions and add the chicken. 30 minutes before serving, stir again to break up the chicken and throw the cream cheese on top. Once that has melted, mix it all together and eat.
I got a great cookbook called “Not Your Mother’s Slow Cooker” Recipes.
There are some very sophisticated recipes as well as easy but good ones (like simply braising chicken covered in salsa and later topping with goat cheese, which was tasty!) The book has a variety of chili recipes which really spices up the old standard.
I have this one too, got it at Costco about a year ago. I like the automatic switch over to warm feature; my last crock pot did not have this feature.
Sometimes you can find ones where they throw in a mini crock pot to boot, they are a handy thing to have for warm appetizer dips (e.g. the ubiquitous, calorie laden but oh so tasty artichoke asiago hot dip).
I’m making the Thai Beef tonight. Can’t wait to try it!!
I have chicken tortilla soup in mine right now. I ran home at lunch to throw hay to the horses and donkey, and decided to get dinner started at the same time. I can’t wait to eat it! :yes:
crockpot
[QUOTE=BetterOffRed;5232464]
I think this will be on next weeks menu![/QUOTE]
This recipe sounds really good! Thanks for posting it.
I made the chicken and dumplings today. Fantastic! The only thing I changed was that I added the biscuits to the cooker about an hour in, so they cooked for about 3 hours before eating. Also, I added chopped carrots and celery. :yes:
I am ridiculously jealous right now! Since asking this question, I had planned on going through these recipes & making one each Tuesday. However, found out this week that work is sending me 700 miles away to Philadelphia coming home on Christmas Eve. Looks like no riding nights for me and hotel food/restaurants and no crockpot until the New Year!
Thanks everyone for the great ideas - I cannot wait to try them once I get home again!
TwoDreamRides - funny how life works out sometimes isn’t it.:yes:
Enjoy your trip - all these recipes will still be here when you get back and maybe more will be added.
Thanks!
You guys are great, I never post (2 today, a record!) but thank you for this, I got out my crock pot and am resolved to eating better.
I tried the Senate Restaurant Navy Bean Soup and it was FAB! I added some fresh sage from the garden and served it with fresh sourdough toast with butter. YUMMY! It was a hit with the husband and our guest. I bought good quality smoked ham hocks and am convinced that this is critical. I’m not a fan of ham typically, and really was not looking forward to this ingredient, but the ones from my local store (a Publix) looked much better than those in other stores.
Made this one on Friday and OMG it’s awesome! Leftovers were just as good!! It was so easy and only consists of 4 ingredients!!!
http://crockpot365.blogspot.com/2010/10/most-simple-thai-beef-crockpot-recipe.html
[QUOTE=betsyk;5228840]
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?[/QUOTE]
I’ve not had much luck with pasta or rice in the crock pot, it gets nasty. I usually cook that before serving if it’s pasta, or for rice I’ll make a whole bunch then freeze in either gladware or ziploc bags.
I have also used the bags of frozen mixed veggies in mine, the one with the cauliflower, broccoli and carrots though not the green beans etc. The harder veggies seem nto do better in the crock pot. I’ve left mine on low for as long as 10 hours and everything was fine. The veggies need to be in chunks, large bite size is fine, they end up soft enough to easily cut.
This is the one I have: http://www.amazon.com/KitchenAid-7-2dqt-2e-Cooker-Gloss-Cinnamon/dp/B000GTV3ME
I’ve had it for several years now. The ceramic crock cracked last year and I got a new one from KitchenAid for - I think - $30.
I made this soup from Thanksgiving leftovers tossed in from the 'fridge. Funny thing is I left it in the CrockPot when I left for work. I had to work on Friday and hubby was home. I came home and peered in the pot at the “dinner soup”. There was a lot less in there than I expected to see. Boy that stuff really boiled down. As I was peering mystified into the pot hubby came in and said “boy that soup was good. I had 2 bowls of it for lunch.” A-ha! Though that means I ended up still having to cook dinner since he already had 2 bowls of it for lunch…
1 can cream of chicken or mushroom condensed soup (I used 'shroom /what I had on hand)
fill the can back up with poultry broth (can use chicken, I used leftover turkey broth I made from boiling the carcass)…so about 12 oz.
1/2 diced onion
1 diced potato
6 ribs of diced celery
chopped up leftover turkey (I put in a couple cups of mixed dark and white meat)
1/4 tsp black pepper
1/4 tsp poultry seasoning
1/8 tsp garlic powder (or 1 clove fresh)
The potato soup is exceptional. Everyone left with the recipe.
I have this in the crock pot right now. It smells good already so I can’t wait to try it when it’s done!! I didn’t use nearly as much butter as it called for, also used less brown sugar, added apple sauce and chocolate protein powder as well.
http://crockpot365.blogspot.com/2008/11/crockpot-baked-oatmeal-recipe.html
[QUOTE=BetterOffRed;5225855]
BAKED POTATO SOUP
6 large baking potatoes, peeled and cut inton 1/2 inch cubes
1 large onion chopped- I use 1 1/2 cups frozen chopped onion)
3 cans seasoned chicken broth with roasted garlic
1/2 cup butter, cubed
2 1/2 tsp salt
1 1/4 tsp ground pepper
1 cup heavy whipping cream or half and half
1 cup shredded sharp cheddar cheese
3 TB chopped fresh chives
stir potato cubes and next 5 ingredients in 5 Qt. slow cooker
cover and cook on HIGH for 4 hours or on LOW for 8 hours until potatoes are tender. Mash mixture until potatoes are mashed and soup is thickened. Stir in 1 cup whipping cream or H&H, 1 cup cheese and chipped fresh chives.[/QUOTE]
This was gooooooooood! :yes: I am determined to use up all my Thanksgiving leftovers before they go bad, and this recipe knocked out a lot of the potatoes and turkey stock (made from the Thanksgiving bird leftovers, of course!). I used an immersion blender to mash it and it did not become starchy and gooey as I feared. It was smooth as silk. It tasted DELICIOUS even before adding the whipping cream and cheese, honestly you could eat it just like that. But I added the cream and cheese anyway (again, trying to use up leftovers) and substituted scallions for chives. Yum!
Tomorrow I plan to use up my ham bone from the spiral ham in the Senate bean soup that JSwan posted, and we’ll have that with leftover biscuits!
Adding the one we had for dinner tonight to the list - this was one of the best crock pot recipes I’ve ever had. I am going to try the Baked Potato Soup this week because it sounds yummy.
SAUSAGE HOT POT
Put all ingredients in crock pot, mixing well. Cook 8 to 10 hours on low or 4 to 5 hours on high. (I cooked this on high and it was done in 4 hours). The potatoes almost melt into the soup mix when it has cooked long enough.
By submitting your email, you agree to our Terms of Service and Privacy Policy. You may also receive promotional emails from The Chronicle of the Horse. You can opt out at any time.
For Customers
Company
Terms of Use
