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Old 10-16-2010, 02:27 PM   #301
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I don't put the chicken(s) in a bag and let sit overnight and generally just prepare it right before I put it in the crockpot.

Crockpot Roast Sticky Chicken

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

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, remove chicken from plastic bag and put in crockpot but 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.

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Old 10-16-2010, 02:30 PM   #302
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Crock Pot Cajun Pot Roast

* 1 (15 ounce) can crushed tomatoes in puree
* 1 cup beef stock or chicken stock
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* 1/4 teaspoon crushed red pepper flakes
* 1 bay leaf
* 1/2 teaspoon cayenne
* 1/2 teaspoon fresh ground black pepper
* 1/4 teaspoon salt
* 3 lbs chuck roast, lean, trimmed of fat, cut into 1 1/2 inch thick steaks
* 2 tablespoons olive oil
* 2 onions, chopped
* 3 stalks celery, chopped
* 1 green bell pepper, chopped
* 4 garlic cloves, minced
* 2 tablespoons flour (I OMIT THIS PART)

1. Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.
2. Mix cayenne, black pepper, and salt. Rub well into the roast.
3. Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.
4. Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.
5. Add vegetables to the crock pot.
6. Cover, reduce heat to low and cook 6-7 hours.
7. Cut into serving size portions.
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Old 10-17-2010, 06:15 PM   #303
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I fixed this instead of the Italian Chicken. It was yummy but I recommend seasoning the chicken (used legs) prior to pouring the sauce over. So convenient!

Quote:
Originally Posted by Melody View Post
I use either drumsticks or wings and put them in a crockpot with Bruce's barbeque sauce when I go to work at 8, they're falling apart when I get home at 5.

16 ounces Contadina tomato sauce, 22 carbs
3 packets splenda (or more to taste)
2 tablespoons vinegar
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper (I omit the cayenne pepper)
2 teaspoons liquid smoke flavoring
1 tablespoon syrup, sugar free maple, 1 carb
1/4 cup onion, minced

mix, pour over chicken and let it cook all day, or until tender on low. I would think you could do this on high also for less time obviously
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Old 10-22-2010, 12:04 PM   #304
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Old 10-22-2010, 12:18 PM   #305
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I do not have a crock pot. . I don't have a lot of room in my kitchen but I am wondering, is it worth the investment and space? Do you use yours a lot? These recipes look lovely and there is nothing I like better than slow cooked meat. . .stews, short ribs, etc. Any suggestions as to what kind are best?

Any advice would be appreciated!

thanks,
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Old 10-22-2010, 12:34 PM   #306
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Quote:
Originally Posted by lainielou View Post
I do not have a crock pot. . I don't have a lot of room in my kitchen but I am wondering, is it worth the investment and space? Do you use yours a lot? These recipes look lovely and there is nothing I like better than slow cooked meat. . .stews, short ribs, etc. Any suggestions as to what kind are best?

Any advice would be appreciated!

thanks,
lainie
Oh, wow, Lainie - I use mine at least once a week. Definitely worth the investment, IMHO. As a matter of fact, I have 2. A small 4-quart for just me, and a large 8-quart for larger gatherings (or huge pot roasts) I bought (as an act of charity) from a co-worker who was financially strapped and selling off wedding presents they never used. I use it way more than I thought I would. I'm lucky in that I have pantry space to keep them. When I was in a tiny apartment, though, I put a bookcase in the back of the coat closet and stored them on that. Had to reach through the coats to get to them, but at least they didn't take up counter space. My little one takes up about 15" x 8" or so. Not a whole lot.

If you go to the wally world website, you can find one in your price range, I'm sure. Or, you may even find one free on craigslist. I bought my little one for about 20 bucks, and it's earned its keep several times over. I can put on a big pot of soup or a pot roast, or even just throw chicken parts in there in the morning, turn it on Low, and dinner's all ready when I get home from work. And it's delicious. There's nothing quite so yummy as slow-cooked meats.

EDIT: I forgot the part about recommendations. One of mine is a Rival actual "Crock Pot" brand, the other a West Bend "Crockery". Makes no difference one way or the other. Just stick with a reliable brand of kitchen electronics, and don't spend a ton on it. One thing I do recommend is that you don't worry with the "SmartPot" ones. Basically, they cook on high for 4 or 6 hours, or on low for 8 or 10 hours. I just don't think my crock pot has the right to tell me how long to cook something, lol. If I want to do 2 hours on high and 6 on low, that's my business. A nice feature that my big one has is a "Warm" option. Great for potlucks and such. But, I use the little one all the time without it, so it's not a real hardship not to have it. The next one I buy, though, will have a Warm setting.

IMHO, You should strongly consider one. I wouldn't want to be without it.

Last edited by Charcutier; 10-22-2010 at 12:51 PM..
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Old 10-22-2010, 08:01 PM   #307
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Old 10-22-2010, 08:42 PM   #308
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Great. . thanks, Charcutier!

I'll pick one up and see what all the fuss is about!!! Can't wait to play around with it and see what I can come up with that is Crock Pot friendly.

Maybe I'll soon have something to share here!!!
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Old 10-22-2010, 10:23 PM   #309
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Quote:
Originally Posted by lainielou View Post
Great. . thanks, Charcutier!

I'll pick one up and see what all the fuss is about!!! Can't wait to play around with it and see what I can come up with that is Crock Pot friendly.

Maybe I'll soon have something to share here!!!
OK - do yourself a favor - buy a pot roast that barely fits in your new crock pot. Salt and pepper it, brown it if you like, and just put it in there and cook it on low for at least 6 hours, 8 would be better. Simple.

You'll thank me.

Seriously - mostly, I just put some form of meat - salted and peppered - in it in the morning before work and cook it on Low until I get home. Can't be simpler, and it is SO good!
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Old 10-23-2010, 06:49 AM   #310
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I wasn't too sure about having sausage in the crockpot but this turned out really good. I imagine this would be good over LC pasta or pureed cauliflower as well.



Italian-Style Crockpot Sausage and Peppers

3 medium-sized onions , sliced
1 orange pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
4 cloves garlic, chopped
1 tablespoon olive oil
2 cans chopped tomatoes
3 lbs sweet Italian sausage
salt and pepper, to taste

Cook the onions, peppers garlic in the olive oil in a regular pan. When the onions are browned and the peppers are soft, add them to the crockpot. Then add the tomatoes and the salt & pepper. Mix everything and then add the sausage. Cook on high for 6 hours
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Old 10-23-2010, 06:51 AM   #311
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The easiest PERFECT pulled pork I've ever made! Serve with your favorite LC BBQ sauce.


Perfect Pulled Pork
Recipe from TheOtherWhiteMeat.com

1 5-pound boneless pork butt (shoulder)
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
soft sandwich buns (Low carb of course!!)

Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.

Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.

Makes 16-20 servings

Nutrition: Calories: 210 calories, Protein: 28 grams, Fat: 10 grams, Sodium: 170 milligrams, Cholesterol: 95 milligrams, Saturated Fat: 3 grams, Carbohydrates: 1 grams, Fiber: 0 grams
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Old 11-03-2010, 05:03 AM   #312
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I add more chicken for a meatier and thicker soup!



Crockpot Enchilada Soup

2 large chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (20 ounce) can enchilada sauce
1 onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 box chicken broth
1 teaspoon ground red pepper
1 bay leaf
1/4 cup chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with red pepper and bay leaf. Stir in cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

When chicken is fully cooked, take out and shred, then return to sauce and cook longer. Top with cheese, sour cream and avocado.
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Old 11-05-2010, 06:18 AM   #313
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Quote:
Originally Posted by Linny View Post
The easiest PERFECT pulled pork I've ever made! Serve with your favorite LC BBQ sauce.


Perfect Pulled Pork
Recipe from TheOtherWhiteMeat.com

1 5-pound boneless pork butt (shoulder)
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
soft sandwich buns (Low carb of course!!)

Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.

Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.

Makes 16-20 servings

Nutrition: Calories: 210 calories, Protein: 28 grams, Fat: 10 grams, Sodium: 170 milligrams, Cholesterol: 95 milligrams, Saturated Fat: 3 grams, Carbohydrates: 1 grams, Fiber: 0 grams
Have a great big ole pork butt and I'm going to try your recipe this weekend.
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Old 11-07-2010, 10:52 AM   #314
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Has anyone ever done wings in the crockpot (from frozen)? Recipe, temp and cooking times would be appreciated. Thanks.

Mindy
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Old 11-07-2010, 10:55 AM   #315
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Quote:
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I wasn't too sure about having sausage in the crockpot but this turned out really good. I imagine this would be good over LC pasta or pureed cauliflower as well.



Italian-Style Crockpot Sausage and Peppers

3 medium-sized onions , sliced
1 orange pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
4 cloves garlic, chopped
1 tablespoon olive oil
2 cans chopped tomatoes
3 lbs sweet Italian sausage
salt and pepper, to taste

Cook the onions, peppers garlic in the olive oil in a regular pan. When the onions are browned and the peppers are soft, add them to the crockpot. Then add the tomatoes and the salt & pepper. Mix everything and then add the sausage. Cook on high for 6 hours
Is this step really necessary? Just curious what the advantage is. Does it changed the taste? The reason I ask, is when I cook something like a roast, the onions and such go in raw and come out plenty cooked.

Mindy
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Old 11-07-2010, 04:56 PM   #316
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Mindy, the browning of the onions and peppers is caramelization and it does add to the flavor of the finished dish. Is it a NECESSARY step, no, but it will add a subtle note that you won't get without it.
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Old 11-08-2010, 03:05 AM   #317
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What Char said
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Old 11-08-2010, 06:05 AM   #318
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Quote:
Originally Posted by Linny View Post
I add more chicken for a meatier and thicker soup!



Crockpot Enchilada Soup

2 large chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (20 ounce) can enchilada sauce
1 onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 box chicken broth
1 teaspoon ground red pepper
1 bay leaf
1/4 cup chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with red pepper and bay leaf. Stir in cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

When chicken is fully cooked, take out and shred, then return to sauce and cook longer. Top with cheese, sour cream and avocado.


Linny, WOW...lots of recipes, thank you!!! Some of these I'm going to try in my electronic pressure cooker.

The enchilada sauce in this recipe, is it red or green?
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Old 11-08-2010, 03:00 PM   #319
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Pam, I'm not Linny, but with the tomatoes in this recipe, use the red sauce.

You can substitute the same amount of canned tomatillos and green enchilada sauce for a whole other dish!
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Old 11-08-2010, 04:50 PM   #320
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Thanks, Char!
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Old 11-09-2010, 06:30 AM   #321
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I generally use red sauce but the last time I used green and it was excellent!
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Old 12-20-2010, 12:34 PM   #322
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This is a GREAT thread
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Old 12-22-2010, 08:43 PM   #323
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I love this thread!! my crockpot!! Can't wait to try all these recipes!! Anyone have a LC breakfast recipe for the crock?

Here's one of my "staples". If you're up to the bean rung, eat as posted, if not, omit or pick them out.

3-4 Boneless/Skinless chicken breasts (frozen is fine)
large jar of your favorite salsa (I like medium chipoltle)
garlic powder, chili powder, onion powder, cayenne (adjust to heat), cumin, paprika, salt and pepper. I don't measure, but I use what I feel like.

Cook on low 6 hours or so, or high for 3-4 hours. Take chicken out and shred. Put back in sauce.

Add beans and corn if you can eat those, or are making it for the fam. Heat an additional hour.

For the non-LCers I serve with tortilla chips, cheese and sour cream. I skip the chips, but the fam likes it best that way. Enjoy!
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Old 12-22-2010, 08:54 PM   #324
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Found a crockpot for $5 at Lowes-yes Merry Christmas to me
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Old 12-29-2010, 04:22 PM   #325
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What a great thread. I use my crockpot once or twice per week at least. It's awesome to come home from work and have dinner ready!

I usually brown a brisket and throw it in the crock with a bay leaf and 1/4 cup of red wine. Sprinkle with salt, freshly ground black pepper, garlic and onion powder, or Chicago Steak Weber seasoning, and cook on low for 6-8 hours, or until fully cooked through.

If you family eats them, throw in a few carrots and potatoes to cook along with the meat, just remember not to eat them !!!

Enjoy!
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Old 12-29-2010, 05:28 PM   #326
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Tender bone-in chicken

I just made chicken in the crock pot tonight. The whole fryer (cut up) was on sale ($1.29/lb) and chicken thighs were too! I cut up an onion and several stalks of celery and put that on the bottom of the crock.
I rubbed the chicken with seasonings (I used montreal chicken, paprika and garlic/onion powder) and threw them in, frozen, no water. They cooked up perfectly tender and made a nice little juice at the bottom. We all enjoyed the juicy tender chicken for dinner! Cheap, yummy and easy!!

I put the bones and skin back in with the veggies, covered it full with water and am making broth (first time trying that!). Love it!!

I'm sure this is posted on this thread somewhere else, but I don't know why I don't make this more often? We always love it and it's so cheap too!!
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Old 01-04-2011, 10:48 AM   #327
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bumping for more great ideas
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Old 01-08-2011, 01:29 PM   #328
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Old 01-10-2011, 04:49 AM   #329
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Old 01-11-2011, 07:25 AM   #330
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i have been trying to find some lc recipes for the crockpot. can't wait to try some of these.
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