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Friday, May 1, 2015

Kristy's Favorite Crock Pot Recipes

For those of you who have asked for some of my fave CP recipes, I finally decided to corral them all in one place for ya :) None of these are MY original recipes, and I will give credit where I can. First up the super easy peasy ones I learned from Carrie Overmyer
BBQ Pork Roast
Place in slow cooker, one pork loin roast, top with thinly sliced onions. Cover with a mixture of 1 cup dark soda and 1 cup BBQ sauce mixed together. Cook on high 4-6 or low for 8-10. Shred with 2 forks. ENJOY
We eat this on hamburger buns, over noodles or mashed potatoes, on top of pizza, as a burrito...pretty much anyway we can get it to our mouths :)
Salsa Chicken
Place boneless/skinless chicken breasts in the crock pot (4-6 depending on size) and top with a jar of your fave salsa. Cook low 8-10 or high 4-6. Shred with 2 forks. DONE
We like this a lot. Again, very versatile. Over rice or potatoes, in burritos or tacos, on pizza, in quesadillas, in ramen noodle soup, with black beans and rice...the possibilities are nearly endless.
Taco Soup
This didn't start out as a CP recipe, but since I keep cooked hamburger in the freezer all the time, it was a cinch to 'convert'. It's pretty much an open and dump it in recipe, no fancy footwork required.
Into your crock pot, place
2 lbs cooked hamburger (if you don't have it already cooked, just brown it and drain before dumping in)
2 large cans *ranch style* beans
3 small cans crushed tomatoes
2 small cans corn
2 cups chopped green chile (MILD)
2 cups water
1 pkg Ranch dressing mix
1 pkg taco seasoning mix
Do NOT drain any liquids from cans...dump it all in there. Let it go all day on low and then ENJOY! This makes a TON of soup. As in will feed the entire Man Crew for 2 full meals and possibly some left over after that. It freezes well (if there's any left) and gets better every time you reheat it. Serve with or without any toppings you like. We like grated colby jack cheese, sour cream on occasion, sliced black olives, etc. Eat with Frito scoops for added flavor AND fun. If you want to convert it back to a 'regular' dish, just put all the ingredients in a large stock pot and let simmer for 1.5 hours. I make this when people move. It's hearty, filling, EVERYONE likes it and requires no 'babysitting' while we are working.
Clam Chowder
This recipe came from my dear friend Beccy Winn and it's everything a CP recipe should be. Fast, Easy and YUMMY~ since we originate from the cold northern USA, this is a fave for cold winter days.
1 Can clam chowder (New England style)
1 Can Cream of Potato
1 Can Cream of Celery
1 Can of minced clams-drained
I can of Creamy Onion (or a small diced onion)
1 Pint 1/2 and 1/2
1 pint milk
I generally make a double batch to feed the Man Crew, but this will be enough to feed a small family, or a larger one with the addition of bread or crackers. It's good stuff!
Baked Chicken
1 Roasting Chicken (3-6 pounds depending what will fit in your CP)
1/2 stick butter melted
a splash of Worcestershire sauce
Poultry seasoning (or thyme, savory, marjoram)
Garlic cloves (or garlic powder)
Salt
Remove giblets and gravy pouch. Rinse bird inside and out. Rub salt inside cavity. Place in oiled crock. Brush with butter, Worcestershire sauce and herb mixture. Cover and cook on high for 4-5 hours or low for 6-8. The meat will be falling off the bone and OH SO JUICY!
This also leads to my next recipe...
.Chicken Stock
1 chicken frame, complete with extra skin, some fat and little bits of meat.
Add a few carrots, a quartered onion, some celery and a little salt and pepper.
Cover with water (about a 1/2 gallon) and let cook all night on low (8-12 hours) Strain solids out of stock through cheese cloth and let cool. If you want to skim the fat, let cool all the way and it will form a thick layer on top that you can pick up. However, much of chicken soup's magical healing powers are in the fat, so the choice is up to you. I take some off, leave some in. Can or freeze as you like. Use to make soups, stews, use for boiling rice or pasta, etc.
Red Beans and Rice with Smoked Sausage
This recipe came also from a dear friend, April Rogers. It is SO good that the first time I made it, one of my boys licked his bowl after his THIRD helping. Seriously...it's that good. *winks* This finds its way into the CP at least twice a month, and usually more.
1 Large Can *ranch style* beans
1 quart stock (whatever kind you have on hand is fine)
1 Cup Brown Rice
1 lb smoked sausage (Dice smoked sausage and brown in skillet if desired.)
Cut the sausage into large chunks and drop right into the crock.
Add stock and beans, stir and cook on high for 1 hour. Stir in rice and cook for 3 more hours on high. ENJOY. This will feed the Man Crew one time with no leftovers, so I generally double it and we enjoy it as leftovers for a few days at lunch. So there you have it, my top Crock Pot Recipes. Hope you all enjoy them!
PS. I wrote this a while back on my FB page, and I can't recall if I shared it here. If I haven't, well...you're welcome. If I have, well it's so good it bears repeating. :)
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