Crockpot meal, meat and potatoes. Continue reading
Category Archives: Crockpot
Crock Pot Black Bean Soup
Nothing better than soup waiting for you when you get home. Continue reading
Country Bean Soup
It tastes like it has more ingredients than it has. Continue reading
Crockpot Corned Beef and Veggies– My Way
Because of the sweet-tart liquid used, this doesn't get bitter when cooked a long time, and so has a wonderful taste and texture without a bad aftertaste. I buy corned beef brisket (any cut will do) when it goes on sale for $0.89/lb. around St. Patrick's Day. (I buy a bunch.) Then I put it in the freezer, in the original package. Try to get the one with separate spices, if you can. Just get it out and put it in the fridge about two days before you want to eat it; that should give it time to defrost. I use baby carrots for the carrots; they're about the same price as regular and no prep work involved. Use the big crockpot for this. If you're single and only have a small one, cut the brisket and everything else in half, and do it two days. The core of the cabbage is the tough white part that comes up in the middle where the stem is. Try to make sure the potatoes are approximately the same size, it makes for more even cooking. A complete meal, or serve with fruit, bread, or soup, as desired. 🙂 Continue reading
Beer and Coffee Chili
The last and best Chili you will ever make. The ingredients, while unusual to those that have been making standard chili for years, create a fantastic myriad of flavors that really bring chili out of the chilidog and nacho cheese set. Continue reading
Crockpot Cranberry Chicken
My husband's favorite– luckily, easy enough for him to make. 😉 I buy family packs of chicken thighs and de-skin them before freezing, then defrost as many as I need to feed whomever I'm feeding. This is my modifications of a recipe from recipezaar.com, which was originally from "Company's Coming Slow-Cooker Recipes" or some such cookbook. The original recipe called for 8-12 chicken thighs. I wouldn't think it would be as good with 12; not enough sauce. I've successfully made it with as few as 3 thighs, and we sop up the extra sauce with bread. Pretty flexible. You could also use other pieces of bone-in skinned chicken; just make sure it's at least part dark meat to keep it moist enough. Excellent with steamed white rice. Continue reading
Crockpot Scalloped Potatoes (with optional ham)
I got it from a Relief Society Enrichment Night. I have no idea where the sister who gave us the recipe got it, but it's a real time-saver for holidays and such. With the ham, it can be a main course for brunch or something. I suppose you could also use beef, though I've never tried it. Makes 8 servings. Continue reading
Fiesta Chicken
Simple and delicious crock-pot recipe. Continue reading