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Old 02-19-2011, 12:51 PM   #331
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Originally Posted by Charski View Post
Crockpot Kalua Pork

1 bone-in or boneless pork shoulder or butt or fresh ham - whatever will fit in your crockpot
2 tablespoons Hawaiian red sea salt (yes, it's important, and you can get it at Trader Joe's, or online)
2 tablespoons hickory-type liquid smoke

Poke the pork all over with a carving fork. Rub first side with salt, then liquid smoke; turn over and rub the other side.

Place in crockpot and cook on Low at LEAST 12 hours or til the pork shreds easily. Reserve some of the liquid that will have accumulated - pour off the rest - shred the pork and add back to the crockpot with enough liquid to moisten.

This is moist and tender and really tasty and VERY easy!

Don't use too lean a cut of pork - the fat cooking into the meat over the long crockpot time is what makes it tender and tasty.

I ate mine with some Chipotle Tabasco sauce - LC BBQ sauce would be good too.

Char
This sounds great!!! Making a trip to Trader Joes this weekend.
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Old 03-12-2011, 01:00 PM   #332
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Just learning about crockpot cooking. These will really help!
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Old 05-01-2011, 09:53 PM   #333
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Thanks All!

I searched online for exactly this thread and here it is! I love my slow cooker! It is the Hamilton Beach Stay or Go, my daddy got it for me for Christmas a couple years back. We have been using it a lot lately. Tomorrow I am rejoining the Low-Carb WOL!!!!!!!!!!! I am SO excited about this. Anywho, I searched and HERE YOU ARE! Thank you to all you guys and gals for your Amazing recipes! I am copying and pasting as we speak to make my own lil recipe guide to keep me sticking to the plan! I may get creative and post something of my own one day
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Old 09-12-2011, 10:01 AM   #334
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Fall is coming--Who is ready to break out the crockpot? Any new ideas???
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Old 09-12-2011, 01:20 PM   #335
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Although Fall seems far away with temps in the high 80's, I put Polish sausage, sauerkraut and potatoes in the slow cooker this morning.
It's not bad for hot weather since it keeps the kitchen cool.
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Old 10-22-2011, 03:46 PM   #336
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I've made the polish sausage and sauerkraut dish many, many times. These days, I use rutabaga rather than potatoes. A little bit of white wine is also delicious!
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Old 10-27-2011, 06:51 AM   #337
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Bump

Bumping for any new recipes.

Does anyone have a good vegetable beef stew recipe for the crock-pot?
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Old 11-01-2011, 07:54 PM   #338
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Any good ground beef crockpot recipes?
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Old 11-02-2011, 01:17 AM   #339
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Quote:
Originally Posted by sherrielee View Post
CROCK POT CHICKEN PARMIGIANA

6 whole chicken breast (or 6 halves)
...
1 cup pork rind crumbs
...


Cut whole chicken breasts into halves. In bowl, beat egg, salt, and pepper. Mix pork rind crumbs and Parmesan Cheese into separate bowl for dredging the meat in. Dip chicken into egg then coat with crumbs.*
In large skillet, sauté chicken in butter or margarine. Arrange chicken and eggplant in crock pot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add Mozzarella cheese 15 minutes before serving. Top with Parmesan cheese.
What are pork rind crumbs?
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Old 11-02-2011, 01:23 AM   #340
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"2 tablespoons Hawaiian red sea salt (yes, it's important, and you can get it at Trader Joe's, or online)"

UK member here with no Trader Joes
Any other rock salt?
What's special about the Hawaiian red sea salt?
Cheers
Ian
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Old 11-03-2011, 07:25 PM   #341
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Quote:
Originally Posted by neltek View Post
What are pork rind crumbs?
Neltek, first and foremost, to LOw Carb Friends!

I don't know if you have pork rinds in the UK....sounds kinda gross, actually, but to many it tastes good. Pig skin cut in pieces and deep fried. Totally low carb and can be used as "breading" and coating of stuff when crumbled.
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Old 11-05-2011, 02:35 PM   #342
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Quote:
Originally Posted by neltek View Post
"2 tablespoons Hawaiian red sea salt (yes, it's important, and you can get it at Trader Joe's, or online)"

UK member here with no Trader Joes
Any other rock salt?
What's special about the Hawaiian red sea salt?
Cheers
Ian
Hi Ian!

The Hawaiian red sea salt is red because of the minerals it contains, which contribute to the final flavor of the dish a great deal, since there are so few ingredients! You could certainly TRY another type salt - this is not a rock salt though, it's a finer grind than that, although not quite as fine as table salt.

Try online sources and see if there is any near you - perhaps Amazon UK has it?
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Old 11-06-2011, 01:25 AM   #343
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Thanks guys

Did wonder about the pork rind crumbs. Yes we have "pork scratchings". Didn't know if the crumbs were a special thing in us though
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Old 11-07-2011, 10:12 AM   #344
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A Pound A Pound and A Can (that's how I remember it)

I use my mini crock pot to take this to parties. This make a great dip. Although Tortilla chips, etc. aren't low carb you could use it with veggies - or like me and eat it with a spoon.

1 Pound of bulk sausage (breakfast, not Italian)
1 Pound of Cream Cheese
1 Can Rotel Tomatoes

Brown the sausage, and then combine with the other ingredients in the crock pot and let cook a while for the flavors to combine. SOOO YUMMY!
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Old 11-08-2011, 10:09 AM   #345
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Temp questions...

My crock pot has moved to the back of my cabinet, because I broke my old one and got a new one a couple years ago. It overcooks EVERYTHING. The settings are warm, low, and high.

Does anyone know approximately what the temps are? I am thinking about using my dutch oven in the oven instead of the crock. My oven goes as low as 175. The other two options I have considered are trying the warm instead of low, and scouring Goodwill for an older crock. I am desperate to get home to dinner ready again!
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Old 12-13-2011, 01:05 PM   #346
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Mole Chicken??

Charski,

Tell us how you made the Chicken Mole!!! I need to know!!!

Last edited by leesers; 12-13-2011 at 01:07 PM.. Reason: quoted wrong part of original message
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Old 12-14-2011, 07:24 PM   #347
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Leesers, welcome!

Are you talking about the molé style chili from this post?

Add your favorite Crock Pot Recipe!
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Old 12-15-2011, 12:40 PM   #348
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mole style chili

Thanks for answering. I see what you meant by mole style chili. I just saw mole and instantly had flashbacks of grandma's chicken mole and I thought it would be something like that. heard of anything like that for a crockpot?

-leesers
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Old 12-16-2011, 07:12 PM   #349
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Leesers, I haven't tried it, but this one looks promising!

Slow Cooker Mexican Chicken Mole
Submitted by: ERICA057

Mole is usually very time-consuming to make, but this is a much easier version that cooks itself! Peanut butter is an easy stand-in for the usual array of ground nuts and seeds.
Minutes to Prepare: 10
Minutes to Cook: 360
Number of Servings: 6

Ingredients

-1 package (about 1.5 lbs) boneless skinless chicken breasts
-1 15oz can tomato puree
-1 tsp ground cumin
-1/2 tsp ground coriander seed
-1/2 tsp aniseed
-3 tbs chili powder
-1/2 tbs maple syrup
-1 cinnamon stick
-1/8 tsp ground nutmeg
-2 tbs unsweetened cocoa powder
-3 large garlic cloves, smashed and peeled
-2 tbs creamy peanut butter or other nut or seed butter
-1 canned chipotle pepper, minced
-Salt and pepper, to taste



Directions
Turn the crock pot on high, and add the tomato sauce and nut butter. Add the other ingredients besides the chicken. Season the chicken with salt and pepper on both sides. At this point, the liquid in the crock pot should be warm enough that you can incorporate the nut butter by stirring. Add the chicken breasts and immediately turn down to low. Cook for 6 hours. To serve, remove the chicken from the crock pot, shred with a fork, and put back into the sauce. Serve with warm corn tortillas, sour cream, and scallions.

Number of Servings: 6

Recipe submitted by *********** user ERICA057.


A few LC substitutions and you'd be good to go. Here is the nutri info as is:

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 213.7

Total Fat: 4.8 g
Cholesterol: 68.4 mg
Sodium: 522.7 mg
Total Carbs: 13.2 g
Dietary Fiber: 3.5 g
Protein: 30.7 g


I found this by doing a Google search for "crockpot chicken mole recipe" - give it a try. Lots of them call for raisins and stuff so I passed those by, but you could maybe substitute unsweetened dried cranberries for raisins and go from there if you find one you otherwise like.
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Old 12-17-2011, 09:05 AM   #350
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Chicken Mole

Thanks Charski!

Will try this with what I have on hand in the house.
Gotta do a search!

-leesers
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Old 12-24-2011, 10:56 AM   #351
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Well be sure to report back with what works! I'm always on the lookout for good molé recipes!
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Old 12-27-2011, 09:02 AM   #352
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Thanks for all the great recipes
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Old 12-27-2011, 10:43 AM   #353
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chicken mole

Hi,

I haven't tried things yet. My husband wants nothing to do with anything having to do with a bird for a while (after his turkey dinner for christmas!)

will come back here after the first of the year.
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Old 12-27-2011, 04:46 PM   #354
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Originally Posted by leesers View Post
Hi,

I haven't tried things yet. My husband wants nothing to do with anything having to do with a bird for a while (after his turkey dinner for christmas!)

will come back here after the first of the year.
LOL!! I've cooked two turkeys since Thanksgiving and I'm ready for another one!
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Old 01-07-2012, 03:07 AM   #355
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I got a new programmable crockpot for Christmas so I tried this recipe...it is so good. I made a few changes (and accidently left out some), see my notes. If you need to cut more carbs just leave out the carrots and tomato paste but I like my chili thick.



Slow Cooker Buffalo Chicken Chili

2 1/2 pounds boneless skinless chicken breasts -- cut into 1-inch pieces
1 large onion -- chopped, about 1 cup
2 stalks celery -- sliced (about 1 cup)
2 medium carrots -- chopped (about 1 cup)
28 ounces canned diced tomatoes -- undrained
6 ounces tomato paste
15 ounces black soy beans -- drained and rinsed
1 cup chicken broth
3 cloves garlic -- minced
1 teaspoon chili powder
1/2 tablespoon salt
1/4 cup buffalo wing sauce
crumbled blue cheese -- optional

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.


Cover; cook on Low heat setting 8 to 10 hours.


Stir in buffalo wing sauce. Serve sprinkled with blue cheese.


Description:
"Fans of buffalo chicken wings will fall for this spicy, slow-cooked soup! Top individual servings with crumbled blue cheese to complete the flavor."
Start to Finish Time:
"8:15"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 360 Calories; 6g Fat (15.4% calories from fat); 54g Protein; 22g Carbohydrate; 9g Dietary Fiber; 110mg Cholesterol; 1749mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fat.

NOTES : My changes:
I accidently left out the chicken broth
Used 1 tablespoon of chili powder
Added 3 cloves of garlic
Added a 6 ounce can of tomato paste
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Old 01-07-2012, 11:30 AM   #356
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Mmm, that sounds good! I'd probably leave out the carrots, just because they're pretty carby - just me though!
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Old 01-21-2012, 02:11 PM   #357
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Mexican slow cooker chicken

1 (16 ounce) jar low-carb red salsa (we like the fire-roasted type)
1 (1.25 ounce) package dry sugarfree taco seasoning mix
Juice of 1 medium lime
3 tablespoons chopped fresh cilantro, tender parts of stems included
1 4 ounce can diced mild chiles (such as Ortega)
3 pounds boneless, skinless chicken breast halves or tenders

Combine salsa, taco seasoning, lime juice, mild chiles and cilantro into a slow cooker. Add the chicken and gently stir to coat with the salsa mixture. Cover slow cooker, turn on at the high setting, and cook until the chicken is very tender, about 4 hours; OR, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks and serve with any or all of the following for garnish: chopped green or sweet onion, diced avocado, chopped cilantro, sliced radishes, shredded cabbage, and LC tortillas.
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Old 01-23-2012, 02:59 PM   #358
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I found this recipe on the Betty Crocker website and since there was minimal prep, few ingredients and good reviews I decided to try it. It was really good, lots of flavor but not too garlicy. I used a couple cloves of the garlic in my mashed cauliflower and it was perfect! Next time I make it I may add some rosemary and thyme. I made a couple of changes as you can see in my notes.


Slow Cooker Twenty-Garlic Chicken Dinner


1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
3 pounds chicken, whole -- cut up
1 large onion -- sliced
20 cloves garlic -- 1 bulb

In small bowl, mix salt, paprika, pepper and oil to form paste; spread evenly over each piece of chicken.

In 5- to 6-quart slow cooker, place onion slices. Arrange chicken over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves around chicken.

Cover; cook on Low setting 7 to 8 hours.

With slotted spoon, remove chicken, onion and garlic from slow cooker; place on serving platter. Squeeze garlic cloves to use cooked garlic on mashed potatoes, vegetables or bread. (I used it in my cauliflower)

Source:
"www.bettycrocker.com"
Start to Finish Time:
"8:15"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 440 Calories; 33g Fat (68.7% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 471mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 4 Fat.

Serving Ideas : This sounds like a lot of garlic, but the garlic flavor dissipates during the long cooking. Plan to serve the cooked garlic with another part of the meal. It is delicious on bread or mashed potatoes.

NOTES : I only had boneless chicken breasts so I reduced the cooking time to 6 hours on low. Even so, the meat was a little dry so next time I will only cook for 5 hours

I also doubled the rub ingredients as was mentioned by reviewers on the Betty Crocker website.
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Old 01-26-2012, 11:54 AM   #359
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Oh that recipe looks good! I would add some garlic to the paste you rub on, but then, I particularly love it. Thanks for sharing!
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Old 03-07-2012, 06:35 PM   #360
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Quote:
Originally Posted by sherrielee View Post
Crock Pot Italian Chicken

3 to 4 pound boneless chicken breast
1 can chopped tomatoes
2-1/2 cups water
2 tsp. salt
2 tsp. pepper
2 tsp. garlic powder
4 tsp. Oregano
1 pkg frozen collard greens, or your favorite greens

Place collard greens in crock pot and pour in water. Sprinkle all of the dry ingredients onto the chicken breasts and then place the chicken on top of the greens. Pour tomatoes over chicken. Cook on high or 6 to 8 hours. Sprinkle with parmesan just before serving!
I made this tonight and was afraid the breasts would be dry. BUT it was sooo good and LOVE the crockpot dinners. My tweaks, used a can of Rotel, no salt (never add it), 4 t. Italien seasoning and 1 t. oregano (in addition to the garlic powder). And the package of frozen greens was spinach. Both of my girls liked it and I loved it! Not even sure about 4 pounds of chicken, just used a whole package of boneless, skinless (and on sale!). Oh, and forgot to see that it was cooked on high, so cooked it on low for about 7 hours. Oh, and I would use less water. There is a lot with the canned tomatoes and frozen veges. So easy to just drop all of this in, turn it on, and forget it until dinner time!

Last edited by Tilly; 03-07-2012 at 06:38 PM..
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