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Old 08-22-2005, 09:19 PM   #121
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Lulu42,
I hate crockpotting chicken the most...it like cooks in its own oil as if I had boiled it! BUT earlier on this thread I read about crumpling up alum. foil into balls (about 2-3 in. in diameter), putting them in the pot and setting the chicken on top of the balls and putting the top on and scram!! I tried it today finally..2 chicken breasts. They came out as if I had done 'em in the oven! I think someone called it 'Rotisserie Chicken'...yes that's what they did! I will do it again only this time I will put BBQ (locarb of course!) sauce on 'em while they crock away!! That's the only way I would use it dry like you had asked. I would suggest you go through a bunch of the threads throughout all these many boards!! You'll pick up so many helpful ideas and recipes!!
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Old 08-23-2005, 08:28 AM   #122
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Thanks! I'll try it.
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Old 08-23-2005, 08:50 AM   #123
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I've done the chicken with the rolled up balls of foil in the bottom a couple of times and it's really good! I too hate the taste of chicken just thrown in there and cooked all day. It's "tender", but the texture is yucky! Thanks for suggesting using chicken breasts this way. I hadn't thought of that. Duh!
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Old 08-24-2005, 02:18 PM   #124
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"Barbecued" Baby Back Ribs, after rubbing in homemade lc rub (splenda, chili powder, garlic powder, celery salt, onion powder, oregano, cajun seasoning, black pepper) onto ribs before placing into crock, and last 2-3 hours a little lc bbq sauce after a couple of splashes of mesquite smoke liquid.
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Old 08-25-2005, 04:12 PM   #125
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You know I never liked the way chicken came out in the crock pot either; I thought it was just me. What I generally do is cook the chicken in the crock pot and then take it out and fry it a little in some butter in a skillet. That way, it's tender and gets a better taste. I add onions and peppers and spices also.
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Old 08-26-2005, 09:13 AM   #126
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SugarBabi, I definately will try that!! I hate soft chicken skin but never thought of frying it after the crockpot!! Tanks a bunch!!
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Old 09-03-2005, 08:20 AM   #127
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I just bought a 4qt Rival CP and realized I'm gone longer durning the day then it takes to cook things. I'm thinking about buying one of those timers so it can start, oh say an hour after I leave for work. Then DH comes home an hour before me and he can pull the crock out to stop cooking. I wish I had looked around and got one of those ones someone else mentioned that will turn itself on and off!! I've done a corned beef and a roast w/ salsa. Both turned out very good. I can't wait to do the chicken on the aluminuim foil!!
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Old 09-07-2005, 06:22 AM   #128
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SuperMommyJTTH: How much did the chicken breast weigh, what was the temp level and how long did you cook them? It sounds like such a great idea! Thanks
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Old 11-10-2005, 01:05 AM   #129
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Help Convert this to Crock Pot? Pot Roast with Dill Pickles

Thanks for all the fabulous recipes. I've only just gotten my first 3-1/2 quart slow cooker (crock pot), which says LOW is 120 degrees and HIGH is 200 degrees. Could anyone help convert the following recipe to suit a crock pot? I think it could be awesome!

Pot Roast with Dill Pickles (Frugal Gourmet)

3 lbs bottom or top round roast
2 tbsp peanut oil [should another oil be used for LC or in crock pot?]
1 large yellow onion, peeled and chopped
3 or 4 dried mushrooms
6 peppercorns
1 bay leaf
1/4 cup beef stock or bouillon
3 dill pickles, chopped
1 cup sour cream

Brown the roast well in the oil, making sure pan is hot before adding oil or meat. Place meat in covered casserole, and add all remaining ingredients except the sour cream. Simmer for about 2 hours, or until the meat is very tender. Add the sour cream and simmer for 1/2 hour more. Slice and serve with the rich sauce on top.

===
Crock pot questions: Can you do the browning in a crock pot or do you need to do this on stove? How long to cook 1st in crock pot? Can you add sour cream to crock pot and then do the simmering there? For how long?

Sorry, but I'm such a novice even to cooking that I need to ask you experts!


Thanks for help!
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Last edited by JannyLite; 11-10-2005 at 01:07 AM..
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Old 11-10-2005, 02:56 AM   #130
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6 chicken breasts
A can of chicken broth
Spices ... usually rosemary, basil, garlic, onion

Cook five hours at 175*
Add vegetable of choice and some sour cream
Cook one more hour.

Simple ... simple ... simple.
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Old 11-10-2005, 05:14 AM   #131
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Quote:
Originally Posted by Pami
This is the one that I made, adapted from an old Bisquick recipe.
DBF liked it a lot, but I made it around the same time that I was experimenting
with the spicy pumpkin bars, so in comparison, this tasted bland to me.
I had a serving (decided I preferred the bars), and I think he had all the remaining
servings, topped with whipped cream.
(I know we didn't throw any of it away!)
I poured mine into a 1 1/2 quart baking dish, and just stuck that inside my crockpot.
Nice thing about that was, I had the casserole done, in the fridge covered with its
own cover and I still had the crockpot available.
I left it to cook until a knife came out reasonably clean, which was somewhere
around 6 or 7 hours.
I would imagine it would have cooked faster if I had poured the mixture directly into
a greased crockpot.
I would make it again, though.

* Exported from MasterCook *

Crockpot Pumpkin Pie Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces canned pumpkin
1 1/2 cups heavy cream
liquid Splenda equivalent to 3/4 cup sugar
1/2 cup Carbquik
2 eggs
2 Tablespoons butter
1 Tablespoon pumpkin pie spice
1 Tablespoon vanilla

In a large bowl combine all ingredients; beat well.

Transfer to a crock-pot coated with a non stick cooking spray.
If crockpot is large, transfer mixture to a sprayed covered casserole dish, and
place dish inside crockpot.

Cover and cook on Low for 6 to 7 hours.

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

Per Serving (excluding unknown items): 253 Calories; 22g Fat (78.4% calories from fat); 3g Protein;
11g Carbohydrate; 5g Dietary Fiber; 116mg Cholesterol; 68mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0
This was posted in another thread earlier; thought it might be appropriate here, too.
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Old 01-18-2006, 11:46 AM   #132
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Crockpot Artichoke Chicken and Olives

1 ˝ pounds boneless, skinless, chicken breast cut into bite size pieces
2 c. sliced mushrooms
15 oz. Can diced tomatoes
7.5 oz. Jar marinated artichoke hearts, drained and rinsed
1 c. chicken broth or 1 tsp. Bouillon and 1 c. water
1 small onion, chopped
˝ c. pitted black olives, quartered
1/4 c. white wine
1 Tbsp. Curry powder
3/4 tsp. Dried thyme, crushed
salt and pepper to taste

1 ˝ Tbsp. Thick N Thin


Put all ingredients except Thick N Thin into crockpot. Stir. Cook on low heat for 7-8 hours or on high heat 3 ˝-4 hours. Thicken with the Thick N Thin before serving.
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Old 01-22-2006, 11:14 AM   #133
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crockpot cooking

Had the same problem with food cooking tough as other cooks .Recently bought an appliance timer ,plug in my crockpot,set timer for less hours and have great success in recipes with more tender meat...got mine at wal-mart for a very few dollars
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Old 01-25-2006, 02:45 AM   #134
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This was so, SO easy! Put a small roast in a small crockpot overnight and sent it with my husband to work in the morning! I did taste it, of course- and it was yummy!

Quote:
Originally Posted by jewel1
This is really easy if you're in a hurry...and really yummy

Take a pork roast (any type, just not extra lean)

Coat it with one package of Lipton's soup mix (I think Beefy Onion tastes best)

Place entire roast in a few layers of heavy foil and seal.

Place foil-wrapped roast in crockpot and cook on low all day.

It makes it's own juice in the foil...no need to add any water, etc. It tastes really nice but is high in sodium.
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Old 01-26-2006, 11:14 AM   #135
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I just tried the pepperoncini roast and it's very good. I let it simmer over night. Someone posted that they don't eat the peppers, but I like them. I also tried it with a dollop of sour cream and that was also very good.
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Old 04-12-2006, 11:35 AM   #136
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LindaSue's Sloppy Joe Casserole is great for the crockpot. Just brown the ground beef first. I cook it on Low 8 hrs. My smart pot switches to warm for about 3 hours after that until I get home. I keep the zucchini in large 1" chunks since it cooks for so long. I have used the leftovers for stuffing peppers and it was a good way to reinvent the meal on the second night.
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Old 04-20-2006, 11:43 PM   #137
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Stuffed pepper soup in the crock pot

1 # sausage fried up
1 can diced tomatoes
1 sm can tomato sauce
3 diced green peppers
1 sm onion diced

Put in crock pot and cook for a couple of hours.
I make my own noodles out of vital wheat gluten flour and dry them over night and keep them in the frig. I put a hand full of them in the soup.
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Old 04-21-2006, 06:42 AM   #138
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Quote:
Originally Posted by Delane
Stuffed pepper soup in the crock pot

1 # sausage fried up
1 can diced tomatoes
1 sm can tomato sauce
3 diced green peppers
1 sm onion diced

Put in crock pot and cook for a couple of hours.
I make my own noodles out of vital wheat gluten flour and dry them over night and keep them in the frig. I put a hand full of them in the soup.
Would you care to share your recipe for noodles out of vital wheat gluten?
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Old 06-16-2006, 09:53 AM   #139
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Fantastic No-Tomato Chili

This is a very good chili recipe - not as hot as you would think, but great flavors from the chiles. Even SO, who won't eat anything he thinks is "a diet recipe" loves this chili. I serve it with shredded cheddar cheese, sour cream, and chopped onion (and black beans for SO). I plan to try it with black soy beans. Would be suitable for induction, but go easy on the onions!

4 dried chiles, such as New Mexico, Anaheim, Poblano, etc (you want relatively mild)
1.5 cups water
2 - 3 pounds of stew meat
1 - 2 tsp salt (to taste)
1 - 2 tsp black pepper (to taste)
1/2 - 1 medium onion, chopped
1 - 2 tsp cumin (to taste)
3 cloves or chopped garlic
1 cup beef broth

Remove stems and seeds from chiles, discard, and break chiles into large chunks. Place chiles and water into a medium pot, and bring to a boil. Remove from heat and steep for 30 minutes to soften the chiles. Place the chiles and liquid into a blender, and puree until smooth. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins. Add this sauce along with all the other ingredients to a crock pot and cook on low 6 - 8 hours. Adjust seasonings as necessary.
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Old 07-16-2006, 03:59 PM   #140
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Quote:
Originally Posted by HeatherJanet
LindaSue's Sloppy Joe Casserole is great for the crockpot. Just brown the ground beef first. I cook it on Low 8 hrs. My smart pot switches to warm for about 3 hours after that until I get home. I keep the zucchini in large 1" chunks since it cooks for so long. I have used the leftovers for stuffing peppers and it was a good way to reinvent the meal on the second night.
Great idea! This will be my first time making this recipe and I'm excited to see how it works in the crockpot! Thanks for the tips!
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Old 09-28-2006, 11:06 AM   #141
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My favorite crock pot recipe is a nice and easy one.

PORK ROAST WITH SAUERKRAUT

Pork Roast (whatever is cheapest)
Salt
Pepper
Garlic Powder
Bagged Sauerkraut

Season the roast with salt, pepper, and garlic powder. Add the sauerkraut to the crockpot with the roast, juice and all. Also, add about a cup of water to the pot. Turn the crockpot on and let it go! Sometimes I add a couple of chunked red potatoes for the hubby and the kids. Letting the roast and the kraut go all day long really mellows out the sauerkraut flavor. Yummy!
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Old 10-02-2006, 12:42 PM   #142
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Oh, that sounds good! I think I'll use some beer instead of water though...
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Old 10-10-2006, 12:38 PM   #143
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Balsamic Pot Roast

I wish I could say I invented this one, but I didn't. This recipe is from 200 Slow Cooker Recipes by Dana Carpender. This recipe alone is worth the price of the cook book.


3-1/2 lb pot roast
2T olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 cup beef broth
1t beef bouillon concentrate
1/4 cup balsamic vinegar
1/2t dried rosemary, ground
1 cup canned diced tomatoes
1T Thicken Thin not/Starch thickener

In a big, heavy skillet, sear the beef in the oil until browned all over.

Transfer the beef to your slow cooker. Scatter the onion and garlic around
the beef.

In a bowl, stir together the broth, bouillon, vinegar and rosemary. Pour the
mixture over the beef. Pour the tomatoes on top. Season with pepper. Cover the slow cooker, set it to low, and let it cook for 8 hours.

When the time's up, remove the beef with tongs and place it on a serving
platter. Scoop the onions out with a slotted spoon and pile them around the
roast. Thicken the juice left in the slow cooker with the Thicken Thin not/Starch and serve it with the beef.

Yield: 8 servings, each with 451 calories, 29 g fat, 42 g protein, 5 g carb,
trace dietary fiber.
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Old 10-12-2006, 12:46 AM   #144
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This is a great thread!
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Old 10-14-2006, 08:22 AM   #145
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Hot Crockpot Chicken Salad

Hot Crockpot Chicken Salad

2 cups diced cooked chicken
1 1/2 cups diced celery
2 green onion (sliced thin)
1 cup LC croutons
1/2 cup slivered toasted almonds
1 T. grated parmesan cheese
4 T. LC Mayo
1 T lemon juice
1/2 t. salt
1/4 t. curry powder (optional)
2 T. bacon bits (optional)
1/2 to 1 cup shredded chedder cheese

In crock, combine chicken, celery, onions, croutons, almonds, and parmesan cheese.
Toss together to mix.
In a small mixing bowl, combine mayo, lemon juice, salt, and curry powder.
Stir until well blended.
Pour over chicken mixture and stir to coat thoroughly.
Cover and cook on low for 2 to 3 hours.
Sprinkle with bacon bits and cheddar cheese.
Turn to high and cook another 20 minutes or until cheese melts.









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Old 10-14-2006, 08:41 AM   #146
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Kevin, looks fabulous. . .

What kind of lc croutons are you using. . .

and how do they hold up in the mix. . .still crispy? They look to hold up.

This looks like major comfort food. . .

BTW, I have bought freeze dried veggies like celery and onion from that honey of a place, ya know? Have you tried them, as they look like they would work here, reconstituted in a bit of hot water. . .I do use them in my killer albacore tuna salad, which incidentally does use curry powder.
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Old 10-14-2006, 09:08 AM   #147
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Quote:
Originally Posted by magnamater View Post
What kind of lc croutons are you using. . .

and how do they hold up in the mix. . .still crispy? They look to hold up.
Mag, I use whatever LC bread I have at the time. What I used in this one was from a loaf of store bought LC wheat bread that was going stale. I cube it into croutons and dry them out in the oven. 1 cup was about 1 slice or about 6 carb. Since I put them in at the beginning they are not crisp but not mush either. I guess if you wanted crisp you could wait and put them in with the cheese and bacon.
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Old 10-15-2006, 11:28 AM   #148
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That looks really good.

Wow Kevin - ever thought about becoming a Rent-A-Chef?
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Old 10-20-2006, 04:09 PM   #149
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Spicy Pulled Pork

1 medium onion, chopped
28 oz. can crushed tomatoes
14 oz. can stewed tomatoes
1 chipotle pepper, chopped fine
1 tbsp tomato chili sauce
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
sweetener equivalent to 1 tbsp
3 1/2 lbs whole pork shoulder

Combine all ingredients except pork in crock pock. Add pork and turn to coat. Cook on high 6 hours or low 8 hours.
Remove pork and use two forks to shred. Return to pot and coat with sauce before serving. Makes 8 to 10 servings.
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Old 10-20-2006, 06:37 PM   #150
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Mmmmm, that sounds good, Bev-Ann. Thank you for sharing the recipe.

Last edited by SugarBabi; 10-20-2006 at 06:40 PM..
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