|I do have a book with a LOT of crock pot recipes. But I am trying to find the BEST of the BEST. |
Especially with Chicken or Pork.
What is your ULTIMATE FAVOURITE Crockpot recipe.
The richness I achieve comes from Nature, the source of my inspiration.
|Savory braised beef stew. Made it today...slooooooow cooked....was FANTASTIC tonight. Will be TO DIE FOR tomorrow.|
brown 2 lbs of trimmed cubed beef in a bit of olive oil
add root veg (celery, onion, carrot), sweat with beef
set aside veg and beef, drain off surplus oil
add cup of red wine, de-glaze pot
add tomato paste, few dashes of Worchester sauce
add beef, veg, add beef stock (made from scratch, of course) to just covering meat, veg
add cubed potato, parsnip
add bay leaf, thyme, sage, rosemary, season (salt/pepper) to taste.
Leave it alone for 6-8 hours
Open bottle of dark stout, fill bowl with stew, break off a hunk of crusty bread, enjoy.
Let me know how it works out.
"The truth is knowable. But probably not, ever, incontrovertible."
|I've got a great one for you! Chicken Enchilada's|
1lb chicken breasts (boneless, skinless) or tenders
1 small can tomato sauce
1 pack taco seasoning
1/4c of a 16 oz jar of salsa
1 tsp minced garlic
1 tsp cumin
1 tsp chili powder
shredded Mexican blend cheese
Mix tomato sauce, seasoning, salsa, and spices to slow cooker.
Add in chicken and stir to coat. Cook on low for 8 to 10 hours.
Shred chicken with two forks.
Put meat in center of tortilla shell and wrap.
Place seam side down in a greased baking dish.
Pour remaining salsa over enchilada’s.
Top with cheese.
Bake at 350 for 10-15 minutes.
Top with sour cream and serve!
|Let's see if we can bring this back to life. CLEAR! *zap* |
Crock Pot Chicken Taco Meat
• 3 tablespoons taco seasoning
• 1 cup chicken broth
• 1 lb boneless skinless chicken breast
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freezer bags with the juices.
Sausage Potato and Cheddar Cheese Stew
• 1 16 ounce package sausage, Ekridge brand is recommended
• 32 ounces chicken broth
• 4-5 yukon gold potatoes cubed (I like to use the little red potatoes)
• 1 whole onion chopped
• 1/2 cup cream or milk
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 cup cheddar cheese
• 4 round bread loaves top cut off and bread scooped out
In a crock pot on high 6 hours or low 8 hours cook all ingredients accept bread together; you can use a dutch oven in oven on 350 for 3 hours also. When stew is done, pour into bread bowls.
|Okay, time to bring this thread back from the dead.|
Crockpot Hawaiian Meatballs
1 (18 Oz.) Jar Pineapple Preserves (I used Smucker’s brand)
1 (8 Oz.) Jar Hoisin Sauce (I used Lee Kum Kee brand)
2 Teaspooons Minced Garlic
3 Bell Peppers (I used one of each – red, yellow, orange)
1 (32 Oz) Bag Frozen Fully Cooked Meatballs (I used Farm Rich brand)
In a bowl mix together the pineapple preserves, hoisin sauce and minced garlic.
Cut each bell pepper in half and scoop out seeds and cut off top stem end.
Slice each bell pepper half into 1/2 inch strips and then cut crosswise into 1/2 chunks/cubes.
Place frozen meatballs and cut bell peppers into a 4-5-quart slow cooker.
Pour sauce over meatballs and give everything a quick toss.
Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours until meatballs are warmed through and bell peppers are tender.
Serve as an appetizer or over rice as a main dish.
dsankt: In fact, the day I die yall are welcome to form an orderly queue and run a train on my eye sockets. I'll be dead and frankly, will not give a f*ck.
budda: That makes absolutely no sense whatsoever. Fuck me sideways this is insane.
~~~~~~ Because it's Cincinnati
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