slow cooker

I am so excited because my husband accidentally leaked out that he's getting me a slow cooker for Christmas. This is one of few appliances that I have never used and I'm eager to learn how. Does anyone have any favorite recipes involving slow cookers? (I have a few already involving several pot roasts, but I'd be interested in chicken and pork recipes as well).

Go over to the search engine. Type in slow cooker or crockpot recipes. There has been tons by many of us posted here. The best thing I can tell you too, is go to walmart or someother book store. But the fix it and forget it slowcooker recipe book. It has many wonderful recipes in it. Let alone tips for any beginner to learn. I use many slowcookers to make endless meals. There a blessing to some people and I know some that don't like them. I will see to if I can't bump up some old threads on slowcookers. But go search!

I use my crock pot as often as I can especially in the fall and winter months. I know there have been a ton of recipes listed on here.

I have one tidbit of advice though, I have NEVER had any luck (nor my Mother) with cooking meats in the crock pot that have bones. The bones splinter. I made pork chops w/bones and they shattered. My mom recently made boned spare ribs, and the bones splintered as well. They splinter into little pieces. I had to throw away the entire pot of food.

Good luck. You should pick up the cookbook, FIX IT AND FORGET IT. That is my favorite book for the slow cooker.

Enjoy.

I use my crockpot all the time - mostly for chili and roasts so they can cook all day while I'm at work.

When I need some good old fashioned comfort food I make:

Creamy Pork Chops and Rice

4 boneless pork chops, trimmed
1 can cream of (whatever, I use mushroom) soup
1 small onion, chopped
Dash of Worchestershire sauce
pepper (don't use salt, cream soup is salty enough)

I usually put a little soup on the bottom so the chops don't dry out, then the chops and the rest of the soup mixture.

Low 8-9 hours

In the last 15 minutes or so I put in about 1/2 c. Minute Rice. Replace the lid and let it continue to cook until rice is done.

One pot meal.

Conniemarie

This recipe was originally posted by password. There are many tweaks and variations since then. The only caution --- make sure you don't buy a chicken bigger than your crockpot.

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Posted by: password Posted on: 8/22/2002 8:02:54 AM
#R551896
good morning everyone...we had a big storm last night here in waterloo, iowa.lots of rain. guess we won't mow the yard or go for a bike ride today. i tried a new recipe with chicken in the crockpot yesterday and it was yummy! here it is:

FAKE ROTISSERIE CHICKEN

wad up enough balls of foil to cover the bottom of the crockpot...take a whole chicken and rub lawrys seasoning salt, garlic powder, onion powder and paprika all over the chicken. set the chicken on top of the foil balls and cook on high 5-6 hours. how easy is that?

i served it with augratin potatoes and green beans. tonight is meatloaf, baked potatoes and corn. fresh cantalope and watermelon from the garden is for dessert. have a good and safe day..jan

Here is a thread with favorite crockpot - slow cooker recipes.

-- Subject: 2005: SLOW COOKER RECIPES: POST ONLY THOSE THAT YOU HAVE MADE AND THAT YOU CONSIDER YOUR FAVORITES

http://bbs.reimanpub.com/bulletinboard.asp?view=reply&threadnum=459917&searchrep=5001837#search

Here are more hints and seasoning variations for Fake Rotisserie OR Deli Roasted Chicken.

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RE: Crockpot chicken
Posted by: DorothyR_in_Malibu
Posted on: 7/24/2003 2:03:16 PM
#R1887027

Crock-Pot (Fake) Rotisserie Chicken

Warning: Don’t buy a chicken larger than your slow cooker!

Foil
1 whole chicken, about 4-4 3/4 pounds (not frozen)
Herb or spice rubs (suggestion: Lawry’s Seasoned Salt, garlic powder, paprika)

Wad up several sheets of foil to make foil balls about 1 1/2 inches in diameter. Place foil balls in slow cooker to cover bottom. This will keep chicken from boiling in the juices. (Alternatively, use a rack if you have one that fits into the bottom of your pot.) Remove package of organs from chicken cavity and discard. Rinse chicken inside and out, and pat dry with a paper towel. Rub or sprinkle your choice of herbs or spices all over the skin – use lots. Place chicken into slow cooker, on top of foil balls, and cook, covered, for 4 hours on high or 8 hours on low. There is no need to open the lid to check on it during cooking.

Remove from slow cooker and place on board to cut apart. (The skin will not be crisp; it will be soft.)
Serves 4.

VARIATIONS: Rub whatever spices and seasonings you prefer on the bird. They're all good. Consider: Cajun; poultry seasoning; lemon juice, garlic and rosemary; hickory smoked salt; adobo; Italian seasoning; curry powder or East Indian spices. Whatever you like!

STARTING WITH A FROZEN BIRD: You may start with a frozen bird, but make sure you remove the organs from inside the chicken before you freeze it. And note that a frozen bird will not be as malleable as an unfrozen bird, so size is even more critical when it comes to fitting in the Crock-Pot. Prepare and cook bird as noted, for 10 hours on low.

This is another BB favorite.

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RE: Cooking whole chicken in the crockpot?
Posted by: Jamie228 Posted on: 10/13/2003 8:38:19 AM
#R2308531

ROAST STICKY CHICKEN (Crock)

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.

Subject: Throw-together Crockpot Pork Roast
Posted by: qagal Replies: 25 Posted on: 2/18/2004 10:38:43 AM
#T305912
I don't post recipes very often but thought I would post this one that is one of my favorites. Everyone I have served this too loves it. And, it is so easy to fix..

Throw-together Crockpot Pork Roast

I think this recipe was the first 'throw-together' thing I made in my crockpot. One of my family's favorates and takes little effort on my part. I fix this often, especially in the fall when my hubby and I are out fishing all day. I always serve the same sides with this: mashed potatoes, sauerkraut and lima beans. Note: do not use pork loin in this recipe - it is too lean and the flavor is just not the same..

3 or 4 pound pork roast
1 teaspoon Salt
Fresh black Pepper to taste
1/2 teaspoon Garlic Powder
2 large onions - quartered
3 packages pork gravy mix - prepared according to directions


1. Rinse roast and pat dry
2. Rub seasonings on the roast
3. Place roast in crockpot
4. Throw in the quartered onions
5. Pour gravy over the roast and onions
6. Cover, set on low, and cook for 8 - 10 hours
7. Test for seasoning and adjust for taste if necessary

Maddymoo posted a variety of recipes on this thread.

Beat the heat with a Crokpot Recipe
http://bbs.reimanpub.com/bulletinboard.asp?view=reply&replynum=1&threadnum=387855&catnum=&headnum=

What's the best tasting thing to ever come from your crockpot?
http://bbs.reimanpub.com/bulletinboard.asp?view=reply&replynum=1&threadnum=212971&catnum=&headnum=

Here is another BB favorite.

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Subject: Crock Pot Rec:Cream Cheese Chicken
Posted by: DaddysKricket_NC Replies: 41 Posted on: 8/27/2002 5:58:47 AM
#T78213

I had planned to make chicken fricasse last night but stumbled across this recipe and decided to try it instead....OH MY! It was wonderful. It is a must try!


CREAM CHEESE CHICKEN

4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced


Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl

RE: Crock Pot Ham
Posted by: Karolin Posted on: 11/16/2002 2:46:24 PM
#R808200

CROCKPOT HAM

1 large can of crushed pineapple or pineapple rings
1 cup of brown sugar
1 Ham
1 can of Coke

1- Place ham in crockpot.
2- Pour pineapple over the top of it
3- In saucepan put 1 cup brown sugar and one can Coke. Heat till sugar disolved. Pour over ham.
4- Cover and cook on low for 5 hours. Start it on med high and move to low when starts looking done.

Dutchmom4's VARIATIONS:
Used 2 boneless ham halves.
Simmered the sauce for 15 to 20 minutes to thicken. (Cornstarch and cold water could have also been used to thicken the sauce.)

RE: Lost recipe - sausage corn chowder
Posted by: MissEllie Posted on: 8/29/2003 9:45:19 AM
#R2072035
Crockpot Ham, Sausage and Corn Chowder

2 cups frozen hash brown potatoes
1 cup chopped onion
1 tbs. margarine
1 cup smoked sausage, diced
1 cup cooked ham, diced
1 can cream style corn
1 can whole kernel corn
1 can cream of mushroom soup
2 cups milk
salt & pepper to taste

Combine all ingredient in a crock pot. Cook on low for 4 to 4 1/2 hours.

Serve with crackers of your choice

Low Fat Crockpot Recipes ~* ~ check if you are looking for a recipe and would like to add your favorite

http://bbs.reimanpub.com/bulletinboard.asp?view=reply&replynum=1&threadnum=593103&catnum=&headnum=