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Old 11-15-2013, 07:58 PM   #1
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IT'S CROCKPOT TIME HERE'S ONE TO START OFF

Thought it would be fun to start a 2013 crockpot thread.

CHICKEN FOR THE CROCKPOT
found on the internet

Ingredients:
3 pounds chicken fryer, cut up into pieces (Or favorite pieces)
1 tsp. ea. salt and black pepper *
1 can soup, cream of chicken and mushroom soup
1/2 cup sauterne or sherry* (optional) I'd use a dry wine.
2 tablespoons butter
2 tablespoons salad dressing mix, italian (0.7-oz), dry mix*
6 ounces cream cheese (2x3 oz pkgs), cut in cubes
1 tablespoon onion chopped




Directions


Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.

About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve over zoodles or LC noodles. Serves 4 to 6.
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Old 11-19-2013, 02:02 PM   #2
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I made this last week
got the recipe on one of my threads from my friend Lisa

.
1 lb ground beef
1 can rotel
˝ cup minced purple onion
2 cloves garlic
1 Tbsp unsweetened cocoa powder
1 Tbsp cumin
1 Tbsp chili powder
1 tsp salt
1 tsp oregano
Brown ground beef in a skillet over medium heat. Add rotel (and liquid). Chop can contents with hamburger. Add the rest of the ingredients. Once the liquid begins to boil slightly, turn heat to simmer. Let cook for 20 minutes, uncovered, stirring occasionally.

Makes 3 cups, or 6, 1/2 cup servings
Nutritional Information per serving: Calories 220, Carbohydrates: 4 g, Fiber: 1g, Net Carbohydrates: 3g, Protein: 13g, Fat: 17g
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Old 11-19-2013, 02:06 PM   #3
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Barb I have 2 bottles of cooking sherry in my liquor cabinet and I was trying to think of what to use them for..thanks

any more sherry idea's?

that recipe must turn out with a nice color sauce
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Old 11-19-2013, 02:19 PM   #4
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Quote:
Originally Posted by Deb View Post
I made this last week
got the recipe on one of my threads from my friend Lisa

.
1 lb ground beef
1 can rotel
˝ cup minced purple onion
2 cloves garlic
1 Tbsp unsweetened cocoa powder
1 Tbsp cumin
1 Tbsp chili powder
1 tsp salt
1 tsp oregano
Brown ground beef in a skillet over medium heat. Add rotel (and liquid). Chop can contents with hamburger. Add the rest of the ingredients. Once the liquid begins to boil slightly, turn heat to simmer. Let cook for 20 minutes, uncovered, stirring occasionally.

Makes 3 cups, or 6, 1/2 cup servings
Nutritional Information per serving: Calories 220, Carbohydrates: 4 g, Fiber: 1g, Net Carbohydrates: 3g, Protein: 13g, Fat: 17g
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This is my favorite LC chili recipe. It is from a fellow LCF ...Cleocatra :-)
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Old 11-19-2013, 02:43 PM   #5
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I will admit

I have 3 crock-pots and a new one in a box for back up



I love that chili Lisa
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Old 11-19-2013, 02:52 PM   #6
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I don't have any to share. I'm here to steal others recipes.
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Old 11-19-2013, 03:06 PM   #7
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Subscribe!!
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Old 11-19-2013, 03:55 PM   #8
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Here's one of our favorites! Inspired by a recipe found here a long time ago. So sorry--I've lost track of the person who originally posted.

Chicken with Peppers

3-4 T. of chopped garlic from a jar
3 1/2 lbs. boneless, skinless chicken thighs, salted and peppered
2 bell peppers, sliced thick
10 oz can Rotel tomatoes, original version
1/2 of a big can of diced tomatoes with juice
1 little tiny can of chopped green chiles with juice
1 T lime juice

Grease up your crockpot. Layer chicken breasts in the pot with onions and peppers. Stir together remaining ingredients and pour into the crockpot. Cook on low heat, 4-6 areas. (Cooking time varies so much, folks! Check often the first time you make it. I tend to double this and cook for 8 hours on low. My crockpot is one of those oval gigantic deals.) Also works to bake in a 250 degree oven in a covered casserole dish for 2 1/2 - 3 1/2 hours, depending on thickness of chicken thighs. Great over caulirice, miracle rice, zoodles. . . or even just straight up. Freezes very well, too.
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Old 11-19-2013, 04:14 PM   #9
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Italian Sausage and Peppers

I get a package of frozen italian sausage, like 5 links, and the 3 tri-color peppers from Aldi.
Thaw the sausage overnight. Cut the peppers into large chunks and layer on the bottom of the crock pot. Slice the sausage into chunks and place over the pepper pieces. That's it, no liquid needed. Heat on low 6 hours or so. I've been known to squeeze the italian sausage out of the casing in chunks, since I'm not a big casing fan. Easy and tasty meal.

Last edited by stewcarol; 11-19-2013 at 04:18 PM..
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Old 11-19-2013, 05:16 PM   #10
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Quote:
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I don't have any to share. I'm here to steal others recipes.
oh ya that figures
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Old 11-19-2013, 05:18 PM   #11
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one thing on my grocery list when we are crossing into America is.....

crock pot liners..cant get them here any more and I use them every chance I can

wish I invented them..no pam..no grease..throw away like tin foil

crock-pot cleaned

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Old 11-19-2013, 05:21 PM   #12
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oh ya that figures
you know I can't cook. I NEED help
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Old 11-19-2013, 08:18 PM   #13
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you know I can't cook. I NEED help
I hear you cook the best hot-dogs
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Old 11-20-2013, 05:27 PM   #14
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I just bought crock pot liners Sunday....those we have!!
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Old 11-20-2013, 06:18 PM   #15
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Old 11-21-2013, 12:23 PM   #16
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Quote:
Originally Posted by iakaren View Post
I just bought crock pot liners Sunday....those we have!!
they are the best...and its a good excuse for me to cross the border for a vacation

Lisa's chili in my crock again
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Old 11-21-2013, 05:17 PM   #17
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they are the best...and its a good excuse for me to cross the border for a vacation

Lisa's chili in my crock again
Are we learning that crockpot liners are coveted contraband?

I wont even go further.....
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Old 11-22-2013, 04:26 AM   #18
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Crock pot liners, never used them but sure going to get some. Can you use them for everything you make in crock. Like the thought of not having to soak mine.
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Old 11-22-2013, 05:30 AM   #19
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Crock pot liners, never used them but sure going to get some. Can you use them for everything you make in crock. Like the thought of not having to soak mine.
I have never had anything that didn't work in a liner......a little tricky to get bottom soup leftovers out once in awhile, but no comparison to cleaning a crock pot

I just have to remember to use them........but winter, with new office, we are planning crock meals. New building has small kitchen area. All of us got tired of buying food last year in tax season. Only 4 places in town to eat, and gets old in a hurry!!!! (Also, DH has to find food now that Mom isn't well enough to cook for entire family....so have to find way to add him into noon office lunch)

So I will be checking here, and adding recipes as I find things that pass office-test.
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Old 11-22-2013, 02:12 PM   #20
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Definately going to buy the liners.

Karen I love to make crockpot meals all winter. Nice idea making meals at the office, alot healthier and cheaper.

Just seen this recipe on Lindas site and going to make it tomorrow it looks really good.
CROCKPOT ALFREDO CHICKEN WITH MUSHROOMS AND SPINACH - Linda's Low Carb Menus & Recipes
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Old 11-22-2013, 04:34 PM   #21
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CROCKPOT CHEESECAKE

I've made this 4 times now and it never disappoints.

CROCKPOT CHEESECAKE

PECAN CRUST:
1 c. finely chopped pecans
2 tbs. granulated erythritol
3 tbs. melted butter
FILLING:
16 oz. softened cream cheese
1 c. powdered erythritol (used food processor to powder it)
2 large eggs (I had extra large)
1/4 c. heavy cream
2 tsp. coconut flour (oops I think I did 2 tbs.)
1 tsp. vanilla extract (I did two)

Combine chopped pecans, sugar sub and butter.
Press into the base of the cheesecake dish.
In separate bowl, cream cheese, powdered erythritol, eggs, heavy cream,(I used food processor),coconut flour and vanilla extract.
Process until smooth. Pour on top of nut crust.
Place in crockpot containing 1 c. water. Cover and turn to
high for 2-3 hours. When done the edges are no longer shiny
and cake has set. Let it cool inside the crockpot for one
hour. Then transfer to fridge for approximately 2 hours or
until very cold.

Sweet Endings. Page 271 Volume 2
Low Carbing Among Friends

Crockpot Cheesecake hit the spot. The minute that I read
the title, I knew I had to try it. It is summer, guests were coming
and the oven was not something that was going to happen.
The crust is great and I used my old *Corning ware pan and it fit
nicely into the crockpot. It's about 7.5" in circumference and 3" high.
Followed the recipe exactly. Let it cook on high for 3 hours.
Let it stand in the pan one more hour and then off to the fridge
to cool. When it was time to serve, I went around the edges very
well with my spatula, lifting gently at the bottom. Turned it out
onto a plate and then turned it back so crust side down, onto another plate
Voila it was beautiful. No cracks and was creamy with a
yummy crust. I made a simple strawberry cooked compote as
topping. I will definitely make this again and again.

*Corning ware is micro,oven, dishwasher safe with lid.
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Old 11-22-2013, 04:39 PM   #22
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CROCKPOT CHICKEN BURRITOS

Now that the days are getting longer, and the weather's turning nice,
who wants to come in and cook dinner? Here's a family-pleasing meal from
200 Low-Carb Slow Cooker Recipes ( 200 Low-Carb Slow Cooker Recipes: Healthy Dinners That Are Ready When You Are!: Dana Carpender: 0080665307621: Amazon.com: Books ) so you can
go for a walk before the sun goes down...Dana Carpender

Chicken Burritos

2 1/2 pounds boneless, skinless chicken thighs
5 cloves garlic, crushed
2 tablespoons chili powder
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon salt
1 large jalapeno, minced (or canned)
12 low carb tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup light sour cream
3/4 cup salsa
1/2 cup chopped fresh cilantro, optional

Plunk your boneless, skinless thighs in the slow cooker. Mix the garlic,
chili powder, olive oil, lime juice, salt, and minced jalapeno together.
Pour over the thighs, and stir to coat. Cover pot, set to low, and cook
for 10 hours, or cook on high for 5 hours.

When time's up, simply stir with a fork to reduce your chicken to a big
pot of tasty chicken shreds! Now, fill each tortilla with 1/3 cup
chicken, top with lettuce, cheese, 1 tablespoon sour cream, a generous
tablespoon salsa, and a sprinkling of cilantro. Wrap and devour!

This is a great meal for a family that has some low carbers and some
non-low carbers, just give them regular or (preferably) whole wheat
flour tortillas. The chicken keeps well in the fridge, and reheats
quickly in the microwave for a fast snack! (45 seconds on 70% power is
about right for a 1/3 cup serving.)

12 Servings, each with: 225 Calories; 13g Fat; 22g Protein; 14g
Carbohydrate; 9g Dietary Fiber; 5g Usable Carbs.
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Old 11-22-2013, 04:43 PM   #23
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CROCKPOT CHICKEN BURRITOS

Now that the days are getting longer, and the weather's turning nice,
who wants to come in and cook dinner?
Chicken Burritos

2 1/2 pounds boneless, skinless chicken thighs
5 cloves garlic, crushed
2 tablespoons chili powder
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon salt
1 large jalapeno, minced (or canned)
12 low carb tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup light sour cream
3/4 cup salsa
1/2 cup chopped fresh cilantro, optional

Plunk your boneless, skinless thighs in the slow cooker. Mix the garlic,
chili powder, olive oil, lime juice, salt, and minced jalapeno together.
Pour over the thighs, and stir to coat. Cover pot, set to low, and cook
for 10 hours, or cook on high for 5 hours.

When time's up, simply stir with a fork to reduce your chicken to a big
pot of tasty chicken shreds! Now, fill each tortilla with 1/3 cup
chicken, top with lettuce, cheese, 1 tablespoon sour cream, a generous
tablespoon salsa, and a sprinkling of cilantro. Wrap and devour!

This is a great meal for a family that has some low carbers and some
non-low carbers, just give them regular or (preferably) whole wheat
flour tortillas. The chicken keeps well in the fridge, and reheats
quickly in the microwave for a fast snack! (45 seconds on 70% power is
about right for a 1/3 cup serving.)

12 Servings, each with: 225 Calories; 13g Fat; 22g Protein; 14g
Carbohydrate; 9g Dietary Fiber; 5g Usable Carbs.
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Old 11-22-2013, 06:54 PM   #24
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It's Crockpot time here's one to start off

Subbing.
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Old 11-23-2013, 04:33 AM   #25
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While we're on the subject, does someone have a recommendation for a good crockpot? Don't need fancy settings/timers, just a good, durable workhorse.
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Old 11-23-2013, 05:58 AM   #26
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While we're on the subject, does someone have a recommendation for a good crockpot? Don't need fancy settings/timers, just a good, durable workhorse.
Rival has always done well for me........but not fancy.
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Old 11-23-2013, 09:11 AM   #27
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I have crockpots in all sizes and I use Rival too. They work great without costing alot.

Barb tks for the recipes. I have the chicken burritos recipe in the crock right now. Double the recipe so I can bring it down to the fire department. Of course I will be eating one myself.
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Old 11-23-2013, 12:13 PM   #28
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Quote:
Originally Posted by misty1028 View Post
Definately going to buy the liners.

Karen I love to make crockpot meals all winter. Nice idea making meals at the office, alot healthier and cheaper.

Just seen this recipe on Lindas site and going to make it tomorrow it looks really good.
CROCKPOT ALFREDO CHICKEN WITH MUSHROOMS AND SPINACH - Linda's Low Carb Menus & Recipes
I would have to scale it down. No one else at my house will eat mushrooms or spinach cooked.
But it does sound good. How was it?
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Old 11-24-2013, 11:32 AM   #29
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Quote:
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While we're on the subject, does someone have a recommendation for a good crockpot? Don't need fancy settings/timers, just a good, durable workhorse.
Walmart has some decent ones from $15-$20 right now. Hamilton Beach is the main brand I noticed. I have used one from there for 10 years and it still works good. I had ones before, but I ended up dropping the crock or breaking the lid.
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Old 11-24-2013, 12:29 PM   #30
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I have had expensive crocks and cheap ones and never really noticed much of a difference
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