Add your favorite Crock Pot Recipe!

[chutatip_t]

Originally posted by 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.

Hi,

Can i use ranch dressing instead of the mix? I want to avoid the fillers in the mix? Thanks

[Pami]

Originally posted by chutatip_t
Hi,

Can i use ranch dressing instead of the mix? I want to avoid the fillers in the mix? Thanks

I wouldn't suggest substituting a liquid ingredient for a powdered ingredient,
especially in a crockpot recipe.

However, you can make up your own batch of ranch dressing mix:

1/4 cup buttermilk, dried
3 Tablespoons dehydrated onion flakes
3 Tablespoons parsley, freeze-dried
1 Tablespoon chives, freeze-dried
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon celery seed, ground
1/2 teaspoon ground black pepper

Combine all ingredients; blend well. Store in an airtight container.
You use 4 1/2 teaspoons of this mix to 1/2 cup mayonnaise and 1/2 cup milk.
(I'm not sure how much the packets make.)
This recipe will make about 8 batches of dressing.

For 4 1/2 teaspoons of the powder:
23 Calories; trace Fat (10.3% calories from fat); 2g Protein; 4g Carbohydrate;
trace Dietary Fiber; 3mg Cholesterol; 287mg Sodium


For 2 Tablespoons of the prepared dressing (assuming you're using Hood's
Carb Countdown 2%):
108 Calories; 12g Fat (94.0% calories from fat); 1g Protein; 1g Carbohydrate;
trace Dietary Fiber; 7mg Cholesterol; 136mg Sodium

[Mindy]

[MI CHICK]

My dh was really missing Thai food & I found
this receipe in "The Everyday low-carb Slow
Cooker cookbook" & it was very good! A bite,
but not too much, even though dh said the
bite got a bit stronger the next day. Think I'll
try chicken breasts next time.

1 Tbsp plus 1 tsp green curry paste
1/4C beef broth
1 14oz can coconut milk (not the Lite)
3 tbsp Thai fish sauce
2 tbsp Splenda
2 lbs round steak, but into bite size pieces
1 med onion thinly sliced
1/3C carrot "matchsticks" (cut from 1/2 a carrot)
1 7 oz can sliced mushrooms drained
1/2 head cauliflower broken into florets (about 2C)
3/4lb fresh green beans trimmed (about 4C)

In the slow cooker combine curry paster, broth, coconut
milk, fish sauce, & Splenda; mix well with a wisk. Add
beef pieces, onion, carrots, mushrooms, & cauliflower
pieces; stir to coat with sauce. Place green beans on
top of mixture & cook on low for 8hrs. Before serving
stir the green beans into the dish.

Calories 506
Protein 57g
Net Carbs 9g
Fat 25g
Cholesterol 140mg
Sodium 1,154mg


I buy all the Thai ingredients at Meijers in the International
Food Isle.

[MI CHICK]

Made this last nite to get rid of some more of the
zucchini from my moms garden. Didn't have any
cause I'm sick with a cold & wasn't hungry, but
dh said it was very good.

Steak with Zucchini, Mushrooms, & Tomato Grapes

2 tbsp olive oil
2 7 oz cans mushrooms, drained
1 tsp black pepper
1 tsp chili powder
1 tsp salt
1/2 tsp rosemary, crumbled between fingers
1 tbsp dried minced onion
2 tbsp red wine
2 lbs round steak, cut into 6 pieces
2 lbs zucchini, cut into 1/4" slices
1 pint grape tomatoes

Grease slow cooker with the olive oil (leave excess in the
pot). Add all ingredients except the beef, zucchini, &
tomatoes to the crock pot & stir to combine well.
Add the beef, zucchini, & tomatoes; toss with the seasoning
mixture. Cover & cook on low for 8 hours. Garnish each
serving with a dollap of sour cream if desired. (dh did)

6 servings
Calories 327
Protein 45g
Net Carbs 7g
Fat 12g
Cholesterol 111mg
Sodium 295mg

[MI CHICK]

Sorry I forgot to put in the serving
size for the Thai Green Curry Beef.
It makes 5 servings.
corrisann

[Charski]

Cranberry Crockpot Chicken
This is an adaptation of an old favorite - low carb and sugarfree now!

CRANBERRY SAUCE:

--------------------------------------------------------------------------------
4 cups fresh or frozen whole cranberries
1/2 cup water
Sweetener to equal 1 cup sugar - I used 1/4 cup erythritol and 1 tsp. Trish's Zero Carb Splenda liquid concentrate

Add water to berries in a 4 quart microwave-safe dish. Microwave on High 3 to 4 minutes; stir, MW another 3 minutes. By now some of the berries should be just starting to pop. Stir in sweetener and continue cooking and stirring until just starting to thicken.

Should yield approx. 2 cups cranberry sauce

CATALINA DRESSING:

3 Tbsp. low-carb ketchup such as Carb Options
1/4 c. white vinegar
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. salt
2 Tbsp. Splenda, or liquid artificial sweetener to taste
1/2 c. vegetable oil (I used extra light olive oil)
1/4 tsp each dry mustard and chili powder

Stir together all ingredients and let stand for 15 minutes. Or you can whiz it up in the blender.

1 envelope dry Liptons' Onion Soup Mix

Boneless skinless chicken breasts or thighs

Add the salad dressing and the onion soup mix packet to the cranberry sauce. Blend well.

In a crockpot, spread a couple tablespoons of the sauce on the bottom. Add a layer of chicken - I used 8 breasts total, in 2 layers. On top of the first layer, spread a little more sauce. Repeat. Pour remaining sauce over all and cook on Low 8 to 10 hours.

If you start with frozen chicken, increase time to 10 to 12 hours.

Excellent served over spaghetti squash, rice-a-flower (shredded cauliflower, cooked til tender) or your choice of low carb pastas.

Char


__________________

[Debbiebbw47]

Hello to all you crock pot experts! I just bought a small one, and have tried a roast, which was quite a cheap cut, and I put in some Lipton onion soup, garlic, and no liquid. I cooked it on high for about 6 hours and it was REALLY well done and falling apart, but tasted like cardboard. Then I tried chicken thighs (boneless/skinless) with the same spices, plus a little water and later on, some barbecue sauce. Cooked on Low all day. Tasted like carboard. The juice was good, almost like it would make a nice soup, but the meat was just useless! What am I doing wrong, oh CP Gurus?
Debbie

[Slider]

All of these recipes seem so easy and sound soooo good. looks like I need to invest in a crockpot.

[Pam]

Originally posted by Debbiebbw47
Hello to all you crock pot experts! I just bought a small one, and have tried a roast, which was quite a cheap cut, and I put in some Lipton onion soup, garlic, and no liquid. I cooked it on high for about 6 hours and it was REALLY well done and falling apart, but tasted like cardboard. Then I tried chicken thighs (boneless/skinless) with the same spices, plus a little water and later on, some barbecue sauce. Cooked on Low all day. Tasted like carboard. The juice was good, almost like it would make a nice soup, but the meat was just useless! What am I doing wrong, oh CP Gurus?
Debbie

Debbie............It may be your crock pot not you. Maybe it's defective. Just a thought.

[showgirl]

Originally posted by Debbiebbw47
Hello to all you crock pot experts! I just bought a small one, and have tried a roast, which was quite a cheap cut, and I put in some Lipton onion soup, garlic, and no liquid. I cooked it on high for about 6 hours and it was REALLY well done and falling apart, but tasted like cardboard. Then I tried chicken thighs (boneless/skinless) with the same spices, plus a little water and later on, some barbecue sauce. Cooked on Low all day. Tasted like carboard. The juice was good, almost like it would make a nice soup, but the meat was just useless! What am I doing wrong, oh CP Gurus?
Debbie

debbie-i know it's been a while since you posted but i have found anything cooked on high (depending on amount of course) the guidline should be about 4-5 hours MAX and for chicken pieces even on low should be checked after 4-5 hours. the only time i would cook something on low all day (6-8 hours) would be a whole chicken or more than 4 pounds of beef or pork. 4 boneless, skinless chicken breasts definitely no more than 4 hours on low. HTH

[Twokitty]

I bought a new small crockpot also and am disappointed after using the larger old ones for years. It definitely is cooking at a higher heat and not turning out meat the way I prefer. Very long cooking, overnight was fine with my old pots, never overcooked. A whole chicken or pork roast came out perfect.

[teritst]

I HADTA have one of those new big crockpots with the glass lid. That was last Christmas. Have gone back to my old crockpot because even on low stuff burns and sticks. The new pot definitely cooks at a higher temp.

Other thought I had... if soup mix is high in salt that can toughen the meat too.

[CRosie]

I did some research on this not so long ago.

I found out that the crockpots they're making these days do cook at significantly higher temps -all brands it seems.

It has something to do with our meat supply and the greater chance of bacterial contamination.

The booklet on mine even advises against meatloaf in the crockpot.

I don't know if this reflects reality or the fear of lawsuits.

Unfortunately, it takes away from the reason a person working outside the home would want one!

Unless you're only gone 4-5 hours a day.


Rosie

[kerri]

I love my little crock pot, of coarse I am alone so I don't need a big one...I have never used the high only the low..It works fine for me and I cook for 6-8 hours...Comes out fine..The best part is they only cost 7.95....
Just wanted to add my 2 cents...
I love all the recipes I find here...thanks..

[MI CHICK]

Thanks for the temp info! Had noticed that I was
not as pleased with the way my new one cooked.
Now I know why. Maybe will keep an eye out at
garage sales, Salvation Army etc for an older one.
Still get good results but in 8hrs not 10/12 hrs like
in the past. IMHO it's all just not to be sued....over
kill on details is a real American problem. Cooked
a zillion meals over 25yrs at the "too low, bacteria
will build up & kill you" temp and never ever had
a problem of any kind. Neither did any of the many
working moms that I knew used one all the time.
Oh well
By the way thanks for the dry onion soup mix recipe
Josie! I've made it several times & it works great &
no worries about sodium or sugar or added chemicals!
Will try the dry ranch next. Used a store bought pack
last week to sprinkle over my chicken thighs to bake
& they were so salty I had to throw 'em out....was so
disgusted.
Charski is that Catalina dressing like the kind for a
salad too? If so I will make that for dh. Have a
French dressing that I've made for him several times
but I think he'd like this one better.
Have a couple more crock recipes when I can get the
time to sit down & type them in.

[Charski]

Yes, that's a Catalina salad dressing recipe! Hope your DH likes it!

My new Rival smartpot goes fine on 10 hours on low - no probs with overcooking - could be individual pot differences too? Anyway I like this one better than my old one, since it had the nonremovable liner!

Char

[rowdy1]

Thanks for all the scoop on the crockpots! I also have one that kills just about everything in 4 hours or less! I made a huge batch of spag. sauce a few months ago and left it on low per the recipe and when I came home....yikes it was burnt black and crusty almost all the way through. Kinda scared me cause it also smelled smoky too!

[coll1968]

ok i have a pack of ground beef and what can i do with it useing very little ingredients as its the end of the week and i really dont have much left in the house

i do have celery
spices
onions
and the only veggie i have left is spnich

i am at such a loss i hate thrusdays lol

[showgirl]

Originally posted by coll1968
ok i have a pack of ground beef and what can i do with it useing very little ingredients as its the end of the week and i really dont have much left in the house

i do have celery
spices
onions
and the only veggie i have left is spnich

i am at such a loss i hate thrusdays lol

do you have the ingredients to make lindasue's korean meatballs? i didn't have orange extract and used orange zest instead:

KOREAN MEATBALLS (Crock Pot)
2 pounds ground beef
1/3 cup onion, minced, 1 3/4 ounces
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon garlic

Mix all ingredients well with your hands. Shape in small balls (about 1-inch diameter) and place on an ungreased rimmed baking sheet. Bake at 425º for about 10-15 minutes, until meat is cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with marinade and simmer in slow cooker about 3-4 hours, stirring occasionally, or simmer on lowest setting on stove about an hour or so.

MARINADE
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or 3/4 teaspoon liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/4 teaspoon orange extract (optional)
1/4 cup green onions, chopped

Mix all ingredients in a small bowl.

[coll1968]

oh cool that sounds great thanks ill make that tonight thank you so much

[Charski]

3-4 pound beef roast (I've used London broil, bottom round, and chuck roast)
1 pkt. dry onion soup mix (Lipton's or Carb Options)
8 oz. sliced mushrooms, OR dry mushrooms reconstituted per pkg.
1 12 oz. bottle low-carb beer

Put the mushrooms in the bottom of the crockpot (I've used regular sliced white ones, brown ones, portabellos, and reconstituted dry from an Oriental market, all with excellent results.)

Set the meat on top of the mushrooms. Sprinkle the dry onion soup mix over the meat.

Pour the bottle of LC beer around the meat (I leave the dry onion soup mix dry on top of the meat.) Cook on Low heat 3-4 hours, then turn the meat over and cook another 3-4 hours until very tender. It should cut with a fork when done.

I serve mine in a bowl with the juices spooned over the top. Add a nice big spinach salad with feta and Calamata olives and a LC biscuit or corn muffin - easy and good!

Depending on the size of the roast you start with, this should serve 6 to 8 hungry people.

Carbs will vary depending on which soup mix and which beer you choose, but are still very minimal per serving.

If your roast is tied - I cut the ties off before cooking. It may fall apart a bit but to me, it's easier to deal with than trying to cut off while it's hot!

Char

[PhillyTwinsMom]

Originally posted by Charski
3-4 pound beef roast (I've used London broil, bottom round, and chuck roast)
1 pkt. dry onion soup mix (Lipton's or Carb Options)
8 oz. sliced mushrooms, OR dry mushrooms reconstituted per pkg.
1 12 oz. bottle low-carb beer

I serve mine in a bowl with the juices spooned over the top. Add a nice big spinach salad with feta and Calamata olives and a LC biscuit or corn muffin - easy and good!

Char

Thanks Char....I think I will try to convince my dh to make this for me this weekend. Sound really good and I have one bottle of LC beer in the frig that has been sitting there for 2 months. It's about time to crack that baby open.

[chefchick66]

Crockpot Southwestern Chicken-I posted this on the main Recipe Help and Suggestions Board...I forgot about the Crockpot Sticky!

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

I threw this together in the crockpot and was it ever good! As usual with most of the things I throw in a crockpot, no measurements, just to your taste.

1 can of Diced Tomatoes
Chopped Onion
Jarred Jalepenos(make sure you get some of the juice in the crockpot!)
Garlic Powder
Onion Powder
Chili Powder
Cumin
Coriander
Black Pepper
Salt
Bay Leaves
Chicken Base
1 Bottle of Beer (I used Green Light!)
7 or 8 Bonless, Skinless Chicken Breasts

1. Mix all ingredients in the crockpot insert except the Chicken
2. Add the chicken and make sure you get the sauce all over the chicken. I usually do this the night before I cook it and refrigerate it overnight.
3. Place in the crockpot and cook on "Low" all day. I put mine on at about 7:30 AM when I leave for work and it is more than ready by the time I get home at 5:15 PM.
4. Drain the liquid from the chicken. You can reserve it to use as a sauce on the chicken. Remove the Bay Leaves and shred the Chicken with 2 forks.
5. To serve you can just put it in a bowl and top it with shredded cheddar, fresh cilantro, salsa, black beans, and sour cream or, wrap it in a LC/WW Tortilla and pop it into the oven to make a Burrito. Either way, it's really YUMMY!

[1BellaDonna]

thanks for sharing the recipes...and chefchick66, thanks for adding this to the sticky!

i can't wait to use my new 220v crockpot.

[Yoey]

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

I make a similar crockpot dish, only I use rump roast, onion, bell pepper, garlic and taco seasoning. Once it's done, i shred the roast - so yummy!

[Sassay]

I bought a new crockpot not too long ago (5 or 6 qt I think). It is digital so I can choose the time I want it to shut off and then it automatically goes into 6 hours of warm. So far whatever I cook in it goes on low and never high and usually not more than 4-5 hours. I just made 3lbs of country style ribs. Low carb BBQ brushed all over them and onion and garlic chopped up and sprinkled on top, salt and pepper. (no water) After 5 hours they were falling apart. I took them out, put more BBQ sauce over them and under the broiler for just a few minutes...Hubby is still raving about them and that was almost a week ago!

[MyCannelloni]

I also had the problem with owning newer crockpots that overcooked everything. I bought a Nesco roaster oven - you can use it just like a crockpot, and you can control the temperature! You can turn the dial to exactly what temp you want, so you can make it work just like the crockpots of yesteryear!

[Laurenaddict]

Originally Posted by MyCannelloni

I also had the problem with owning newer crockpots that overcooked everything. I bought a Nesco roaster oven - you can use it just like a crockpot, and you can control the temperature! You can turn the dial to exactly what temp you want, so you can make it work just like the crockpots of yesteryear!

I have one of those and I love it!!

[Lulu42]

I too bought a new large crock pot recently. I've never had one before and don't really know how to use it. It didn't come with any instructions other than keeping it filled with liquid to about 2/3rds. Something about the heating elements being on the sides, not the bottom. I don't get how I can cook roasts and chickens etc in it without drowning everything. Also, it holds a lot of liquid. Can it be used dry? Or should I get myself a smaller, different model?