Slow Cooker/Crockpot Recipes?

Question

Hi everyone!
I'm just after some simple, yummy slow cooker or crockpot recipes. Thanx heaps!

Answer 1

i have a few good recipes that i have used over & over. i will send them to you by email within the next couple days. but while you wait here is a really good websites to browse, i have found many good ones from this site & even ideas i used to make my own concoctions lol
http://southernfood.about.com/library/crock/blcpidx.htm
http://allrecipes.com/
good luck!

Answer 2

Crockpot Chicken Alfredo
INGREDIENTS:
1-1/2 lbs. boneless, skinless chicken thighs
1 onion, chopped
2 cloves garlic, minced
1 cup roasted red bell pepper strips
15-oz. jar alfredo sauce
4 cups frozen broccoli florets
9-oz. pkg. refrigerated fettuccine
1/4 cup grated Parmesan cheese
PREPARATION:
In 4 quart crockpot, place chicken, onions, and red bell pepper. Pour alfredo sauce over. Cover crockpot and cook on low for 5-6 hours. Thaw and drain broccoli and add to crockpot along with fettuccine.
Stir, cover crockpot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender. Sprinkle with cheese and serve. 6 servings
Calories: 600
Fat: 35 grams
Sodium: 550 mg
Vitamin A: 70% DV
Vitamin C: 50% DV

Answer 3

INGREDIENTS:
Pork Chops
Salsa
Cooked Rice
Shredded Cheese
Sour Cream
PREPARATION:
Tonight I fixed Mexican porkchops; so simple a child could fix them. Just take your porkchops and cover in your favorite salsa. I buy the very large size of the cheapest brand to make stuff in the slow cooker. Make sure the chops are covered and cook on high for about 3-4 hours or slow for 6 hours. I serve over rice and top with shredded cheese and you can even top with sour cream ; easy and delicious. - From MarshaSue, forum member

Answer 4

peel and dice up some carrots
peel and dice up some onions
put at bottom of slow cooker
add : either...Pork chops or chicken (legs, thighs, breast-whichever you prefer)
add some bbq sauce
add 1/2cup water
Put lid on, turn dial to low setting , walk away for 5-6hrs.
Just before serving make some 5min rice * Yum*

Answer 5

these are really really good
http://www.baaiidu.com/3-cheesy-crockpot-recipes.php

Answer 6

try these,
http://members.amaonline.com/nrogers/Kitchen/crockpot.htm
http://www.easycrockpotrecipes.net/
http://www.tastycrockpotrecipes.net/
http://www.my-crockpot-recipes.com/
http://www.texascook.com/crockpot/

Answer 7

Try ABOUT.COM

Answer 8

Easy Slow Cooker Barbecued Beef

3 to 4 pounds lean beef chuck roast or similar pot roast
1/2 cup brown sugar, firmly packed
1 can beer (12 ounces)
1 bottle ketchup (14 ounces)
1 teaspoon Worcestershire sauce

Place roast in crockpot. Combine sugar, beer, ketchup and Worcestershire sauce; pour over the pot roast. Cover and cook on LOW for 10 to 12 hours, or on HIGH for 5 to 6 hours, until it is very tender and easy to shred or chop.
Serve shredded or chopped barbecue beef on fresh split buns, warmed or toasted.

Serve with coleslaw and barbecue sauce on the side, along with salads of your choice and vegetables or baked beans.
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Crockpot Cherry Crisp

1 can (21 oz) cherry pie filling
2/3 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup flour
1 teaspoon vanilla
1/3 cup butter, softened

Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot. Combine dry ingredients with vanilla and mix well; cut in butter with a pastry cutter or fork.

Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
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Parmesan Scalloped Potatoes

5 to 6 medium red potatoes, sliced (about 5 cups sliced)
6 slices turkey bacon or other smoked meat
3 ounces freshly grated parmesan cheese
1 can condensed cream of mushroom soup
salt and pepper to taste

Layer all ingredients in lightly buttered 3 1/2-quart Crock Pot (or use a souffle dish to fit in a larger Crock Pot). Cover and cook on low for 7 to 9 hours. Taste and adjust seasonings.
Serves 4.

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Basic Crock/Slow Cooker Tips

The slow cooker is usually thought of as a way to make a fast meal by combining several ingredients, turning it on, and leaving it unattended for the whole day. This can result in an overcooked meal which, depending on the ingredients, might turn out good, but then again it might be barely edible. No wonder so many people keep theirs on a closet shelf or gathering cobwebs in the basement!

Tips for recipe success


Buy roasts and other large cuts of meat that will fit in your crock pot, or plan to trim them to fit.

Remove skin from poultry and trim excess fat from other meats before cooking.

Fresh root vegetables, such as potatoes, carrots, and onions, should be placed in the bottom of the pot, under the meat, for faster cooking. They tend to cook more slowly than meat.

When thickening sauces near the end of cooking time, turn the heat setting to high to speed the process. Taste the liquid first, though; if it lacks flavor, it may be best to reduce by simmering several minutes uncovered.

Do taste and season. Since slow cookers sometimes dilute flavors over a long period, be creative with your seasonings. Seasoned salt, garlic powder, seasoned pepper, and complementary herbs and spices are best added near the end of cooking.

Colors tend to fade in slow cooked foods, but a garnishes such as chopped fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can add much visual appeal.
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Crock cooking tips and general guide for adapting recipes

Many of your favorite recipes can be successfully adapted to the Crock-Pot® or slow cooker if you follow a few simple rules. Here you'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful. Use the index on the right to jump to the recipe index.

Ingredients:

Vegetables
Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook.

Liquids
Usually liquids may be decreased in slow cooking - about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.

Pasta and Rice
If a recipe calls for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.

Beans
I find it best to soak beans overnight before cooking them in the crockery cooker. The Rival brochure recommends pre-soaking then boiling for at least 10 minutes in unsalted water, draining, then add to the recipe. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning. Someone wrote recently that instead of pre-soaking, she cooks her beans (in the crockery cooker) on low for about 8 hours through the night in water with a little baking soda. In the morning, she drains the beans, adds the ingredients with fresh liquid, then cooks per recipe directions. Cooking times might be shorter using this method.

Herbs and Spices
Ground herbs and spices tend to dissipate over long cooking times, so it's best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockery cooking. You should taste and adjust seasonings, if necessary, before serving.

Milk/Cheese
Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy," or reduced fat cream soups can be used in any recipe as a substitute.

Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.

Soups
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for.

Preparation

Over long cooking, some dishes may lack flavor, but some extra preparation steps can be worthwhile. Though it isn't necessary to brown most meats first, flavor is often enhanced by browning, and fat is decreased. Dredging meat or chicken in flour, browning, then deglazing the pan with wine, a little vinegar, or broth and adding that to the pot can make quite a big difference in flavor. For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes. To simplify preparation, brown ground beef, drain, and freeze in batches for your crockpot meals.

To make a flavorful sauce or gravy from your cooking liquid, first make a roux of flour and water (roughly 1 tablespoon of each for each cup of liquid) in a medium saucepan. Skim the fat from the cooking liquid in the slow cooker then add the liquid to the roux. Simmer, stirring, until the sauce is thickened and reduced. Serve with or over meat and/or vegetables. You can also add cornstarch dissolved in water (1 or 2 tablespoons cornstarch to 2 or 3 tablespoons cold water, depending on how much liquid you have) directly to the slow cooker near the end of cooking to thicken the liquids.