Add your favorite Crock Pot Recipe!

[jobun]

Thanks for putting this post up. It's just what I was looking for.
I just got a crock pot for christmas and needed some ideas.

[PaulaP]

This is delicious!

3 lb. roast beef (I like sirloin tip because it has a flat surface)
1 envelope Italian dressing mix (like Good Seasons)
1 envelope Hidden Valley Ranch dressing mix
1 envelope McCormick's brown gravy mix

Place the roast in the crockpot then sprinkle the three mixes on top and kind of rub it in. Cook on low all day. I put it in at 8:00 when I leave for work and it's perfect by 5:00. Although there is no water in it, it makes plenty of au jus which is great on faux mashed potatoes.

[Galatea]

Shredded BBQ Beef

1 tri tip beef roast
10 oz. Diet Rite Cola (the Splenda in this is heat stable, so do not use another nutrasweetened cola)
3 oz. tomato paste
2 Tbl brown sugar twin
2 Tbl SF maple syrup
2 Tbl cider vinegar
2 Tbl chopped onion
Liquid Hickory Smoke (to taste)
Garlic (to taste - I use 1-2 tsp of fresh minced)
Salt (to taste)

Take the trip tip and sprinkle and rub liberally with garlic and salt. Put all other ingredients in the crock pot and cook on low. After the beef is shreddable (about 12 hours) shred it in the crock pot with two forks and stir all the sauce around. Continue cooking until the mositure levels resembles that of BBQ beef sandwhich filling. L like to let mine get a bit crusty.

YUM - I have served this over revolution roll or savory bread buns. See link below for recipes

This yeilds about 6 4 oz servings. The carb count is 2.6 per serving.

[Galatea]

Shredded Mexican Beef

1 tri tip roast
1/2 C medium strength jar salsa
1-2 tsp fresh minced garlic (or equivelent strength powder)
salt
pepper

Sprinkle liberally salt and pepper all over the roast. Rub with the garlic. Put the roast in the crock pot and pour the salsa over the roast. Cook on low until meat is shreddable. (about 10-12 hours) then shred with two forks and stir everything well. Let the sauce cook down. I like to let the meat get a bit crispy.

This is great as taco and tostado filling or great with each serving having 1 oz of melted cheese and a dollop of sour cream and some olives.

This makes 6 4 oz servings with about 1.2 carbs per serving.

[Ntombi]

Savory Oxtails


Clean and pat dry the oxtails. Season them all over. You can experiment, but basic is: seasoned salt, black pepper, garlic powder, red pepper flakes.

Brown all sides in a skillet. I used my ubiquitous bacon fat , but any high-heat oil will do.

Toss a roughly chopped large onion and a roughly chopped large red bell pepper (well, I hate green, so red is my default pepper, but that’s up to you) in the bottom of the crock, along with a handful of mushrooms, and put the oxtails on top. Add about 2/3rds of a cup of your favorite wine (or water), a dash of Liquid Smoke if you like, and cook it on low for 10 hours.

I usually lift the cover to stir it a couple of times towards the end, as more moisture is produced, to make sure all of the meat is submerged, and I add a bunch of string beans or cabbage about half an hour before my crockpot switches to “warm.” Those are my favorite veggies for this, but the recipe is very flexible, and I’m sure many other veggies would be great.

Because of the high fat content of the meat, it leaves a lot of fat on top of the juice, so I skim most of it out and throw that away, take about two or three tablespoons of the remaining broth, cool it with an ice cube, mix it with about a half a teaspoon of cornstarch, and throw it all back in there.

It turns out perfect, with the broth halfway between stew and soup, which I like, and the meat is falling off the bone and perfectly flavored.

[leXicon]

wow, this thread is awesome!
i love my crock pot because it makes my days so much easier. i can't wait to try some of these recipies, especially the ox tails.

i have a question though: sometimes when i cook meat totally submerged in broth or water, it still comes out dry when it's done. how can i prevent this?

[tiva]

Don't submerge your meat totally in liquid, since that will leach the juices out of the meat. Adding salt can do the same thing.

[Galatea]

Crock Pot French Onion Soup
I took one of my favorite versions of French Onion Soup and made it in the crock pot. Super simple and yummy!

French Onion Soup

3 Tbl butter, melted
6 medium onions, sliced in half and then run through the 2 CM processor blade
2 Tbl crushed jarred fresh garlic
1/2 cup dry white wine
2 cups chicken broth
4 cups canned beef broth
1 teaspoon Dijon mustard
dash of worcestershire sauce

8 slices Artisan Bread, toasted
1 cup grated Guyere cheese (or more)
1/2 cup grated Parmesan (or more)

Add butter, onions and garlic to crock pot in the evening before bed. Stir well, and cook on low for 7-8 hours or on high for 5 hours. If you can or you think about it, stir a couple of times while cooking. They will be very golden brown and carmelized when finished. In the morning while getting ready for work, turn crock pot to high and add the wine and cook with lid off for about an hour. Turn crock pot to low and add everything except the cheeses and the bread. add cooking) cook for 4 - 8 hours on low. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Makes 8 generous servings

Total Cals: 343, Fat: 25 67%, Carbs: 12 12%, Fiber: 2, Net Carbs 10, Protein: 18 21%

Here are the non crock pot directions:

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about an hour or more. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

[bryarsmom]

Ideal for the holidays-it frees up your oven for the bird!

Crock Pot Stuffing

1/2 c. butter
1 c. chpd. onion
1 c. chpd. celery
3 tbls. fresh parsley, chpd
6 c. dry LC bread, cubed
1/2 tsp. poultry seasoning
1 tsp. dried sage
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. pepper
2 1/2 c. chicken broth
1 egg, beaten

Cook onion, celery and parsley in butter over med. heat 'till softened.
Using a large bowl, combine bread cubes and cooked vegetables. Add seasonings, egg and enough chicken broth to moisten mixture. Put in crock pot.
Cook on high, 45 min., then reduce heat to low and continue cooking for another 4 to 6 hours.From time to time, check to see if you need to add a little more chicken broth as the stuffing cooks.


*16 carbs. perserving using regular bread. Use a LC bread-maybe your homemade version, and drastically reduce your carb count.

[codysmom]

3 lbs. beef cut into bite size cubes (chuck roast, london broil, etc.)
1 packet taco seasoning
1 packet onion soup mix
1 cup water

1 packet brown gravy mix

Put the beef in the crock pot. Mix the taco seasoning and soup with the water and pour over the beef. Turn the crock pot to low and cook for 8 hours, stirring on occasion.

With a slotted spoon, remove the meat, leaving the juices in the crock pot. Add the gravy mix to the juices and stir. (you can turn the temp. up to high for a few minutes to help the sauce thicken) Return the meat to the crock pot.

Serve with lc chips or tortillas, cheese, etc.

My non lc friends love it as well

[silkandsand]

Jose's Carne en su Jugo

(This is my absolute favorite crock pot recipe)
Ingredients: 4 lbs hamburger or beef cut into small chunks
2 lbs Bacon, cut into small pieces


Stock:
1 lb Tomatillos
1 bunch of cilantro spilt in half
4-6 cloves of Garlic
8 cups water
salt


Garnish:
Cilantro
Avocado
Lime
Onion
Salsa, such as Tabasco, however, any hot sauce will work
How To Prepare: Roast the tomatillos in your oven, grill, or stovetop. Put them in a blender Add 1/2 the cilantro and the garlic with enough water to blend into a green stock. Pour the stock into your pot on the stove or use a slow cooker.


Cut and cook the bacon in a large skillet until crispy. Then add the bacon to the stock and leave the grease. Now brown your hamburger in the grease and then drain. Add your beef to the stock. Slow simmer until everything is tender and you can't wait anymore. Then Garnish with a squeeze of lime, chopped cilantro, raw onion, avocado (yes add raw avocado to the bowls of stew) and salsa. I live in Mexico and this is my favorite mexican dish. Normally beans are cooked with the beef and bacon but I am on induction so those are a no-no for me. If you are having a potluck or inviting guests over for Mexican food, try this! It will rock your taste buds!!!!
Number of Servings: 10
Carbs per serving (including complete nutritional information if known): Less than 5 per serving

[codysmom]

Originally posted by codysmom
3 lbs. beef cut into bite size cubes (chuck roast, london broil, etc.)
1 packet taco seasoning
1 packet onion soup mix
1 cup water

1 packet brown gravy mix

Put the beef in the crock pot. Mix the taco seasoning and soup with the water and pour over the beef. Turn the crock pot to low and cook for 8 hours, stirring on occasion.

With a slotted spoon, remove the meat, leaving the juices in the crock pot. Add the gravy mix to the juices and stir. (you can turn the temp. up to high for a few minutes to help the sauce thicken) Return the meat to the crock pot.

Serve with lc chips or tortillas, cheese, etc.

My non lc friends love it as well

After reading Paula's recipe above, I realize it's entirely possible to put the brown gravy mix in at the start of cooking, just mix with the soup and taco seasoning mixes.

[tiva]

This is delicious and very easy. The tamarind and lemon grass are available in Asian markets, and you can leave them out if you don't want to make a special trip.

In the food processor, blend together:
1 onion
3 cloves garlic
2 T fresh ginger
1 T curry powder
1 t tumeric
1 T coriander
1/2 cup water
2 green chiles, chopped, or 1/2 teaspoon red pepper
2 T lemon grass oil (optional, but easy to find in asian markets)
2 T tamarind paste (also optional, and also easy to find in asian markets).

Put in the crockpot:
3-4 pounds of beef, cut into cubes (2-3 inches each, but it doesn't really matter. I use whatever cut is on sale)

Add the spice blend from above, and cook on low 8-10 hours

At the end of the cooking, stir in one can of coconut milk and warm.

Serve with a sprinkling of fresh cilantro on top.

[silkandsand]

Wow, Tiva, that sounds delicious!!!! I can't wait to try it! I am going to have to use real lemon grass and real tamarind. Is there other stuff in the tamarind paste??? Thanks!

[TMM]

Doesnt the onion soup mix have sugar in it tho??? I'm afraid to use any of that stuff, because I thought it did?

[TMM]

Doesnt the onion soup mix have sugar in it tho??? I'm afraid to use any of that stuff, because I thought it did?

[codysmom]

Lipton Onion Soup has 4 carbs per 7 gram serving. I use one pack of soup to 3 lbs. of beef...

[theprettyredhead]

Crock Pot Ranch Chicken

1 Whole Chicken
1 packet Dry Ranch Mix Seasoning

Cover inside of crock pot with foil and spray with cooking spray.
Rinse chicken and pat dry.
Sprinkle with Dry Ranch mix and lightly rub into chicken.
Place in Crock Pot and cook on high 4-5 hours.

Optional: I usually place the chicken in the oven in a baking dish to "brown" the skin some more. I set the oven to 350 and leave it in there for about 30 minutes.

[fanlady]

Thank you all for your recipes they all sound great and they are good for me because i work long shifts and my crock pot is a life saver. Thanks again

[Deannie]

Lamb Chops

1 medium onion sliced
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. garlic powder
8 loin lamb chops (about 1 3/4 pounds)
2 garlic cloves, minced

Place onion in a slow cooker. Combine oregano, thyme and garlic powder, rub over the chops. (I like to do both sides) Place chops over the onion. Top with the minced garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

Wonderful tasty stuff. I like to add brussels sprouts the last 45min. to one hour and they turn out great too.

[NorthernNisse]

Originally posted by TMM
Doesnt the onion soup mix have sugar in it tho??? I'm afraid to use any of that stuff, because I thought it did?

You can make your own and avoid some of the filler in the Lipton's mix. I actually prefer this because I can control the salt.

Onion Soup Mix

3 packs of Herb Ox beef bullion (I prefer the very low sodium kind. You can use any granulated beef bullion powder as long as it's for 20-24oz of liquid)
2 teaspoons dried parsley
1 tablespoon dried onion flakes
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons dried celery or 1/4 teaspoon celery seed

Mix well and use where you would use 1 package Lipton onion soup mix

[codysmom]

Thanks for the recipe JosieL. I usually have that stuff on hand even when I don't have any onion soup. That's a keeper!

theprettyredhead - I'm definitely making that chicken this week

[sophie44]

I can not wait to try som of these. My hubby and I live on crock pot meals in the fall and winter, I can't wait till then!

[SueShopper]

I made:

Crockpot Cabbage with Emeril's Tomato Basil Sausage.

1 small Cabbage (chopped finely)
1 stick butter
2 cups water
chopped dry onions (or fresh)
garlic, italian seasoning, or other favorite seasoning
1 pkg. Emerils' sausage (or any sausage/ham) (slice it up)
salt & pepper to taste

Throw it all in, cook on low for about 4-5 hrs.
So easy. Yum.

[stews]

Originally posted by mom2ericha
Teri F: How in the world did you manage to get into a size 10 at 155? I want to know!! LOL Are you tall? I guess I'm short, at 5'3", if I'm 155 I'd probably only be in like an 18 or a 16. UGH. I have "big butt" syndrome. LOL I'm trying to work on that so maybe I'll slim down as I lose and surprise myself!!! I was just so amazed when i saw that...your loss is such an encouragement to others!!!! I've lost 25 lbs so far, have lots more to lose, and I know I'm going to do it this time...have been fighting all my life to lose this weight. I'm doing it this time....slow and steady wins the race!!!!! Congrats on your loss!!!!!! I only hope I can tell a similar story a year from now!!!!!

I'm only 5'4" and was 142 and a size 6 after losing 80 pounds. for some reason many people are a smaller size at a higher weight on Atkins.

[jdprecious]

Sopa De Lima

2-3 Cooked Chicken Breasts- cut up in small bite size pieces
3/4 cup lime juice
1 large Carrot diced or cut in half long ways and then slice thin
1large Red Onion cut julian style
2-3 tablespoons veg or olive oil
2 and 1/2 cups chicken stock
1 and 1/2 cups green chili's
1 large fresh tomato diced


start by sautee with oil- get it hot and add the onions, then add the chicken
you'll notice the chicken start to brown and then add the lime juice
let that cook for about 5-10 minutes medium heat then add the tomatos chili's and carrots
add chicken stock last and let cook for 1 hour.

all can be thrown into a crockpot on low overnite.. next day yummy authentic mexican soup... delish!!

Hope this helps, let me know how it turns out!!!

[5cats4me]

I just made this last night and my whole family loved it...which is an amazing thing around my house!

Put a roast in the crockpot in the morning with about 1 cup of water. season with salt and pepper.
Cook for 8 or 9 hours on high. Remove the roast, it will be falling apart, and add 1 packet of Carb Options mushroom soup mix. ALso add about 1/4 cup of cream and stir. Serve over roast and you're done! My family went nuts for this.
Next time I will chop up some turnips and add them in the morning with the roast.

[MI CHICK]

I'm so happy to find this thread! Have used my
crock pot for a majority of our winter meals for
years & was wondering how to do it now that
we are lc'ing it. Can't wait to try lots of these
receipes! Almost makes me want cooler weather
to come on! Well....maybe that's an exaggeration...
lol
corrisann

[Pami]

* Exported from MasterCook *

Spinach-Stuffed Cube Steaks ~*~CrockPot~*~

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entree- Meat ~*~CrockPot~*~

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds cube steaks -- 4 pieces
1/4 cup pesto sauce
4 teaspoons dehydrated onion flakes
10 ounces frozen chopped spinach -- thawed and well-drained

1 cup boiling water
2 beef bouillon cubes
1 clove garlic -- crushed

Pound steaks thin between layers of plastic wrap.

Spread each steak with 1/4 of pesto, then layer with 1/4 of onion flakes and finally 1/4 of spinach.

(Alternatively, combine pesto, onion and spinach and divide mixture evenly between steaks.)

Roll up and secure with toothpicks.

Dissolve bouillon cubes in water; stir in garlic.

Pour bouillon mixture into crockpot.

Add steak rolls in a single layer.

Cover and cook on LOW for 8 to 10 hours.

Remove toothpicks before serving, or at least warn your guests that they may encounter a toothpick or two!

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

Per Serving (excluding unknown items): 448 Calories; 30g Fat (60.0% calories from fat); 38g Protein; 6g Carbohydrate; 3g Dietary Fiber; 110mg Cholesterol; 554mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

[MI CHICK]

Rum & Molasses Baby Back Ribs

2tbsp molasses
1/4C spiced rum
1tbsp dried minced onions
1tbsp minced garlic
1tbsp black pepper
2tbsp Splenda
pinch cinnamon
1tsp paprika
1tsp chili powder
1tbsp soy sauce
1tbsp cider vinegar
2tbsp tomato paste
4lbs ribs, cut into sections of 3-4 bones each

Add all ingredients, except ribs, to crock pot &
mix well. Add ribs one section at a time, flipping
them over to coat with sauce. Cook on low 8 hours

calories 611
protetin 60g
Net carbs 11g 4 Servings
Fat 31g The EveryDay Low Carb Slow
Cholesterol 194mg Cooker CookBook
Sodium 476mg By: Kitty Broihier

These were very tasty! Not quite as good as when buried
under bbq sauce, but still very good. DH was quite pleased.
We ate with a nice green salad.