My crockpot is a virgin, and I think it's time to change that. She's on my countertop dusty with so many hopes and dreams of stews and roasts and lasagnas. It's been well over a year since I've brought her home.
I need a good recipe to start off with, something easy that isn't scary! The less prep work the better.
I eat chicken, turkey, and beef. No seafood or pork. (Not that it has to have meat in it at all.) Maybe some sort of stew or soup? I love roasts with big chunks of potatoes, onions, carrots, etc., but I think I'd better start with something with more liquid.
It's a 6 quart oval crockpot, with a removable ceramic bowl. I got a big one because I wanted to make things that would last for more than one meal.
So, do you have any ideas? Please share!
Posted by ClaudiaTherese (Member # 923) on :
Hmmm. Any of these interesting?
Beef barley stew Chicken with salsa and rice Chili with ground beef Peach dumplings made with commercial biscuit mix
Posted by erosomniac (Member # 6834) on :
Beef barley stew recipe, plzing!
Posted by Katarain (Member # 6659) on :
They all sound pretty good. Except I'm not sure if I'd like barley--never had it. Is it just like regular beef stew but with barley bits? As for chili, I am not in the mood for it, but I love it.
Posted by sndrake (Member # 4941) on :
Now that fresh tomatoes are coming into their own, I expect to be making sauce in my own crockpot pretty soon. It freezes pretty well and our freezer gets filled with containers of the stuff by the time the tomato season winds down.
One thing I like to make is a chicken stew - a simple adaptation I made from a recipe found online. Main spices are thyme and rosemary.
Posted by PSI Teleport (Member # 5545) on :
I'm trying so hard to think of a food recipe that has a sexual pun involved somehow and I'm failing!
Posted by brojack17 (Member # 9189) on :
Just use the words "beef" and "pork". Posted by PSI Teleport (Member # 5545) on :
But those are so obvious! I considered the "big sausage" route but it still wasn't subtle enough.
But anyway, my favorite recipe is beef stroganoff. For the time being, I will refer to it as:
"The Beef Orgazo-rama"
Super easy!
A pound of any old beef, like chuck steak, cut into cubes A can of cream of mushroom soup A chopped onion
Cook it for 4-6 hours on high and stir in a cup of sour cream before serving. Serve over egg noodles. I love it!
(Heh heh...my spell check didn't like "stroganoff." It suggested "estrogen's" instead. O_o)
Posted by erosomniac (Member # 6834) on :
I'd like to toss a little of MY spice in your crockpot!
Posted by brojack17 (Member # 9189) on :
How about heaving breasts of chicken?
Posted by Katarain (Member # 6659) on :
I'm considering just getting some stew beef, carrots, potatoes, onions, stewed tomatoes, celery, chunking everything and throwing it in with salt, seasonings, and some tomato juice and maybe water to cover? Do I need a thickener?
Posted by rivka (Member # 4859) on :
Fast, simple, and delicious. And I hear the leftovers make good taco filling. I wouldn't know from experience -- we rarely HAVE leftovers when I make this. My kids love it.
Posted by brojack17 (Member # 9189) on :
eros,
ewwww
Posted by rivka (Member # 4859) on :
quote:Originally posted by Katarain: I'm considering just getting some stew beef, carrots, potatoes, onions, stewed tomatoes, celery, chunking everything and throwing it in with salt, seasonings, and some tomato juice and maybe water to cover? Do I need a thickener?
That's probably too much water. Unlike cooking on the stove, very little liquid evaporates off during crock-pot cooking.
Posted by rollainm (Member # 8318) on :
"But anyway, my favorite recipe is beef stroganoff."
Stroganoff...
Posted by Megan (Member # 5290) on :
My favorite crockpot meal is roast beef.
I put the roast in with two cans of beef broth, a liberal amount of Worcestershire sauce, peeled and chunked potatoes, and onions. The beef comes out fabulously tasty and tender. In fact, I'm having that one day this week!
Posted by erosomniac (Member # 6834) on :
Your crockpot made the flavor explode out of my hot meat!
Posted by brojack17 (Member # 9189) on :
Posted by ludosti (Member # 1772) on :
As rivka said, remember that all the juices released during the cooking of all those ingredients will remain at the end. For example, I often make a chicken stew that I do not add any water too (chicken, carrots, onion, undiluted can of cream of chicken soup, whatever spices I'm in the mood for). At the end of the cooking process I normally add a teaspoon or so of cornstarch (dissolved in a little water so it doesn't clump) to the mass of liquid that has accumulated to thicken it.
[ July 25, 2007, 04:28 PM: Message edited by: ludosti ]
Posted by Katarain (Member # 6659) on :
quote:Originally posted by rivka:
quote:Originally posted by Katarain: I'm considering just getting some stew beef, carrots, potatoes, onions, stewed tomatoes, celery, chunking everything and throwing it in with salt, seasonings, and some tomato juice and maybe water to cover? Do I need a thickener?
That's probably too much water. Unlike cooking on the stove, very little liquid evaporates off during crock-pot cooking.
I don't understand how crockpots work. Is it the steam from the water in the crockpot that cooks the ingredients above the water line?
Posted by Katarain (Member # 6659) on :
So the water line increases from the food?
Posted by rivka (Member # 4859) on :
Heat is applied from the bottom (and in some models, from the sides). It heats up the remainder by a combination of conduction and convection. Mostly conduction, though -- steam plays a role, but not a large one. The crock keeps the heat inside, because it insulates the food from the outside.
Posted by brojack17 (Member # 9189) on :
rivka
Posted by Katarain (Member # 6659) on :
Thanks:)
Posted by rivka (Member # 4859) on :
quote:Originally posted by Katarain: So the water line increases from the food?
Often.
brojack, heh. I love crockpots. I currently own three, I think. But I'm seriously considering getting two more. (A larger one, and (a replacement) one for Passover.)
Posted by rivka (Member # 4859) on :
quote:Originally posted by Katarain: Thanks:)
No problem. Let us know how your stew turns out! Posted by brojack17 (Member # 9189) on :
quote:Originally posted by rivka:
quote:Originally posted by Katarain: So the water line increases from the food?
Often.
brojack, heh. I love crockpots. I currently own three, I think. But I'm seriously considering getting two more. (A larger one, and (a replacement) one for Passover.)
I'm forever your debt for Google-Fuing and saving my table.
Posted by ClaudiaTherese (Member # 923) on :
(I'll update with recipes after work. )
---
Edited to add: Aha! rivka already posted the chicken & salsa one.
Posted by lem (Member # 6914) on :
The thing I like most about my crock pot is the total lack of skill or recipe needed to make a good warm meal.
My favorite thing to do is throw in pork, carrots, onions, potatoes, a little water, and a few random spices. I can come home from work and eat that all night with Louisiana Hot Sauce and BBQ Sauce.
It is almost impossible to make a bad meal in a crock pot.
I also like to put in red potatoes, some gummie cinnamon bears and maybe a marshmellow...in a different crock pot. Yummie!
Posted by baduffer (Member # 10469) on :
I like to cook beans in the crockpot. It started with red beans but it works with white, butter, blackeyed peas, etc. You can put them on in the morning and have them for dinner.
soak dry beans over night in water to cover. Pour off water. Put beans in crockpot. Chop 1 onion, 1 bell pepper, 2 stalks celery, 3 to 4 cloves garlic. Add to crockpot. Add salt, pepper, hot sauce to taste. Add 3 to 4 cups of water.
I usually add in some ham, sausage, or ham hocks to give it a smoky flavor. If you want vegetarian, add liquid hickory smoke. Cook for at least 6 hours on high. You can mash some of the beans against the side of the pot toward the end of cooking to thicken.
edit: Serve over rice.
Posted by maui babe (Member # 1894) on :
I don't really like the texture of chicken cooked in the crock pot, but I love it for roasts and soups. I second the request for all of the recipes.
Posted by erosomniac (Member # 6834) on :
There is now a crock pot in my kitchen full of stuff. I blame everyone in this thread.
Posted by Tstorm (Member # 1871) on :
I know you mentioned "not pork", but I love a good pork roast in the crock pot. Mmmm... My recipe does call for some extra water and a few flavor items, and yes, the water line does increase while it cooks. That's ok, it makes good gravy. Posted by rivka (Member # 4859) on :
quote:Originally posted by baduffer: I like to cook beans in the crockpot. It started with red beans but it works with white, butter, blackeyed peas, etc. You can put them on in the morning and have them for dinner.
I do this with garbanzo beans. Cook overnight on the lowest setting, with water and a little garlic. In the morning, add cubed/sliced veggies (carrots, celery, onions, sweet potato) and either cut-up Italian sausage or (raw) spicy meatballs, or both. Also add spices and more liquid (preferably broth, but just water is ok). Cook all day on low.
When I get home, add uncooked couscous or quinoa. Turn up to high; cook 30-60 minutes.
Posted by Uprooted (Member # 8353) on :
I love meatloaf made in the crockpot, especially with that oval type -- cut up potatoes (I like them with skins on) and line the bottom of the crockpot with them (you can also put carrots and onions if you want). Use any meatloaf recipe you like, as long as you're willing to pour a lot of ketchup on top of it; don't use super-lean meat. Shape it into some sort of loaf shape and put it on top of the potatoes. Yummy potatoes, yummy meatloaf.
Posted by rivka (Member # 4859) on :
quote:Originally posted by brojack17: I'm forever your debt for Google-Fuing and saving my table.
That's sweet, but not necessary. (I had to go look at old posts to even remember what you were talking about.)
Posted by Uprooted (Member # 8353) on :
Oh, rivka, I'm definitely gonna try that. I love garbanzos (although I have never made dry ones), and I love Italian sausage and couscous. Never thought of putting them all together, though.
I recently tried quinoa for the first time and found it a little bitter. Is that the nature of the beast, or was it the batch I got? It came seasoned in a box mix, so it could have been the herbs in it that I was tasting.
Posted by rivka (Member # 4859) on :
I've never found quinoa bitter. But I generally buy it unseasoned. And rarely cook it plain.
If you use canned garbanzos, then skip the overnight cooking step. Just put them in (minus their liquid, and rinsed) with everything else in the morning.
Posted by theCrowsWife (Member # 8302) on :
quote: Rinse quinoa well with warm water and drain. Quinoa has a natural coating called saponin that repels insects and birds and can create a bitter taste. Rinsing with warm water removes the saponin.
Thanks, TCW!
Posted by ketchupqueen (Member # 6877) on :
Crockpot cranberry chicken. Ask Boon and KPC. *pokes*
I think it's on the Jatraquero recipe site. I usually omit the onions.
Posted by Wendybird (Member # 84) on :
And for dessert -
Cherry Delight
21 oz can cherry pie filling 1 pkg yellow cake mix 1/2 cup butter melted 1/3 cup walnuts - optional
You put the pie filling in the bottom of a greased crock. Combine the dry cake mix with butter to make it crumbly and sprinkle over the cherry. Sprinkle walnuts if you want. Cook covered on low for 4 hours or high 2 hours. Cool and serve with ice cream.
We usually eat it warm. The yellow cake mix will make a very rich tasting dessert. Last time I made it I didn't have yellow and used Devil's Food cake instead and it came out amazingly yummy. We prefer it that way now....
Posted by Katarain (Member # 6659) on :
Wendybird,
Oh my goodness. That is absolutely decadent. Maybe I'll make that first! (With the devil's food cake modification.) How yummy!
How big is your crockpot? Think I'll need extra stuff for a 6 quarter?
Posted by jeniwren (Member # 2002) on :
My favorite, no prep, delicious crockpot recipe:
Chicken Tortilla Soup
3-4 boneless chicken breasts (I use frozen, not thawed) 1 can black beans, undrained 1 can corn, undrained 1 cup salsa 1 4oz. can diced chiles 2 cans Rotel Mexican tomatoes 1 can tomato sauce
Dump all this in your crockpot and cook on low for 7 hours. At hour 7, fish out the chicken breasts, shred them with two forks and dump them back in the soup for another hour.
Serve with shredded cheese and tortilla chips.
Easy, easy, easy and absolutely the best chicken tortilla soup recipe I've found yet. I'm thinking I want to try it served with a dollop of sour cream next time...
Posted by advice for robots (Member # 2544) on :
Oh geez, you guys, you're making me hungry.
We have this delicious clam chowder recipe for our crockpot. Seriously good. And one for macaroni and cheese. I will try to dig them out when I get home.
Posted by Uprooted (Member # 8353) on :
jeniwren, sounds delish, I think I'm going to have to try that. But I'll probably use the mild Rotel tomatoes (in the green can) or one can hot and one can just plain diced tomatoes. I'm a little wimpy about too much spice!
Posted by Synesthesia (Member # 4774) on :
quote:Originally posted by advice for robots: Oh geez, you guys, you're making me hungry.
We have this delicious clam chowder recipe for our crockpot. Seriously good. And one for macaroni and cheese. I will try to dig them out when I get home.
OP said no seafood or pork... But, if it's good stuff, I'd like to see that recipe. I hate clam chowder, but the place where I worked made some gooooooood clam chowder, especially the last time I had some. The potatoes were so soft.
I got to get a crockpot. Can anyone tell me how to make slow-cooked super tender pot roast in one?
Posted by ludosti (Member # 1772) on :
As a kid, I remember my mom making pot roast by plunking down the meat and surrounding it with onions, carrots and potato. She probably sprinkled on some seasonings of some kind, but I don't remember what. I don't think she added any liquid (due to the natural juices that the meat and veggies will release). Pop it on low for several (I'm thinking 6-8) hours and then it's done.
Posted by advice for robots (Member # 2544) on :
Yeah, you really can't mess up a pot roast in a crockpot. Cook it on low for 6-8 hours and it's delicious.
Posted by PSI Teleport (Member # 5545) on :
And if you just leave at the vegetables and put in scads of garlic instead, you get the best carne ever. Wrap it in a tortilla and go! Beef + garlic = ambrosia.
Posted by jeniwren (Member # 2002) on :
Uprooted, I'm a wimp about too much spice too, so I use mild Rotel tomatoes and mild salsa. That makes it just spicy enough to be interesting, not bland, but not so much that I can't eat it. This recipe is such a staple in our house that I keep all the ingredients on hand just in case I can't think of anythign else to fix. We have it at least once a month, and it lasts for a couple of nights.
I've cooked a number of potroasts in my crockpot, and it's true, you can't really screw it up. I used to thaw and brown my potroast first (we get our beef on the hoof and freeze it -- lasts us about a year), but now I just peel the wrappings off and throw it in frozen. I line the bottom with peeled and quartered potatoes, chopped carrots and onions, put the potroast on top, and cover it with two cans of cream of mushroom soup and a packet of Lipton onion soup mix. It always comes out fab.
I've made meatloaf in my crockpot a couple of times, but admit that I don't really like it that way. I don't like how it has to sit in the fat that is cooked out. I bake meatloaf on a cooling rack set on top of a baking pan so the fat drips away from the meat. (I got that idea from Alton Brown. Thank you, CT! )
I have three cookbooks I use the most -- two of them are crockpot cookbooks. The Fix-it and Forget-it books are packed with recipes, often multiple variations on the same food, and all the recipes I've tried have been pretty good. The Chicken Tortilla Soup recipe above comes from one of the Fix-It and Forget-it cookbooks, though I've altered it a bit to suit my tastes.
Posted by Nato (Member # 1448) on :
Make spicy meatwiches:
*Meat (I usually use a round steak, but you can use whatever crock-friendly meat you want) *Half an onion, sliced *Half a jar of pepperoncinis *1 bullion cube *beer
Cook all of it together in the crock until the meat is falling apart and then serve on hoagies or "outdoor rolls"
Posted by Alcon (Member # 6645) on :
Totally off topic... but am I the only one who keeps reading this thread title as "My Crackpot's First Time" and getting really confused/doing a double take?
Posted by Tatiana (Member # 6776) on :
LOL! This thread makes me so hungry. It makes me want to cook. That never happens!
I totally don't need one of these. It'll just sit unused on my counter. Why are y'all tempting me so much? Posted by Uprooted (Member # 8353) on :
Isn't it obvious, Tatiana? We are just evil! Posted by Tatiana (Member # 6776) on :
Ah, that explains it. Posted by Wendybird (Member # 84) on :
I'm not sure what size mine is - I have two They both are the big size, I cook roasts in them all the time. I love my crockpots. and my crackpots Posted by Jhai (Member # 5633) on :
Does anyone have a suggestion for a relatively cheap crockpot for Abhi & I to buy? Brand, size, etc?
Our apartment's kitchen isn't very big, and there's typically just two of us for a meal, so we don't need a very large pot. But, on the other hand, we're both lazy about cooking, so lots of leftovers are good. I've wanted a crockpot for the past few years - with graduate school starting, being able to cook easy meals that are done when I finally get home is looking like a better and better idea.
Posted by rivka (Member # 4859) on :
quote:Originally posted by Jhai: Does anyone have a suggestion for a relatively cheap crockpot for Abhi & I to buy? Brand, size, etc?
Keep an eye on the weekly flier from your local Walgreens, Rite Aid, etc. They have them on sale fairly frequently. IME, brand name makes very little difference with the "plain vanilla" versions, and only matters with the souped up models.
The ones smaller than 3.5-4 qt are kinda small -- mostly good for dips or to feed one person. If you really hate leftovers, you can try one of the 1.5-2 qt pots. They generally don't have variable temperature, though. I have this one (although I paid less than that), and it's fine for when I'm just cooking chicken wings, or soup, but not useful for a whole meal.
The 2.5 qt ones might be ok. They are temp-adjustable. But still rather small.
Posted by erosomniac (Member # 6834) on :
quote:Originally posted by Jhai: Does anyone have a suggestion for a relatively cheap crockpot for Abhi & I to buy? Brand, size, etc?
Target was selling Rival crock pots last week for pretty cheap. I got a 5.5 quart for $19.99. I just checked and they're selling 4 quart Rival pots for $19.99 now.
Posted by rivka (Member # 4859) on :
Yeah, but you should be able to get a non-brand 4-qt for $15. And as I said, I've found no difference between Rival and others for the simple models.
Posted by erosomniac (Member # 6834) on :
Meh, I didn't really bother researching. I saw one big enough for my needs for $20 and it was the cheapest at the store I was at, and by that point it would have cost more than $5 in savings for me to spend any more time or gas money looking for something else. Posted by rivka (Member # 4859) on :
The 5.5 qt for $20 was a good deal. The same price for a 4 qt, not so much.
I also understand getting something because you're there. But I was primarily trying to answer Jhai, who IS currently during research. Neh?
Posted by Nick (Member # 4311) on :
quote:Originally posted by brojack17: eros,
ewwww
Maybe he really meant he had a special spice, you're the one that made it dirty. Posted by erosomniac (Member # 6834) on :
No, I'm pretty sure he got it right.
rivka: word.
Posted by Jhai (Member # 5633) on :
Thanks for the advice, guys. Guess I'll be going for the off-brand pots of about 5-6 quarts next time I'm at a large department-type store. Posted by Squish (Member # 9191) on :
The 5.5 quart crock pot even came with a baby one! It's so cute. Almost decorative-looking....
Posted by rivka (Member # 4859) on :
The bitty one is meant for potpourri, but I found it more useful for dips (back when I had one) or for ingredients only one person wanted to add to the main dish.
Posted by Artemisia Tridentata (Member # 8746) on :
quote:but I found it more useful for dips (back when I had one)
Question, where did he go? How did you get rid of him?
Posted by rivka (Member # 4859) on :
The big dip got the little dip-maker in the divorce. Posted by Kwea (Member # 2199) on :
I just bought a 6qt one for us this Christmas. Yeah.
It was about $29.99, and the lid is hinged for serving applications, and it locks for travel.
I can't wait to use it tomorrow. Posted by ketchupqueen (Member # 6877) on :
I got another 5.5 qt. recently and it came with a little one but it wasn't marked for potpourri, it said specifically "for dips and sauces." Posted by Kwea (Member # 2199) on :
JCPenney has them for about $19.99 to $39.99, depending on how big you want and what features.
Posted by ketchupqueen (Member # 6877) on :
That's the same price range as Target, although they go on sale there for $5-$10 off occasionally. I like the SmartPot (the one I just got and one of the others I had) but the one I REALLY like best is the SmartPot with Countdown-- you can set it in 1/2 hour increments and it turns itself to warm and beeps when the time is up, so you can set it when you leave and it will surn the heat down to warm and finish cooking/keep the food warm until you get home. Awesome.
Posted by Synesthesia (Member # 4774) on :
I have been making pot roast with mine. They turned out not so bad. I also made some sort of beery stew, which was a mistake as I seem to be allergic to beer due to IBS.
Posted by Kwea (Member # 2199) on :
Though I would bump this, as I just moved and plan on cooking a lot of crock-pot meals in the near future.
Anyone have any good ones left?
[ October 11, 2008, 12:50 AM: Message edited by: Kwea ]
Posted by rivka (Member # 4859) on :
Tried all dozen or so suggestions in this thread already? Posted by sarcasticmuppet (Member # 5035) on :
I love making a good simple chicken soup in my crock pot: I find the cheapest chicken I can find (sometimes it ends up being turkey legs or something) and just throw it in with some big carrot chunks, onion, garlic, a few peppercorns, and just enough water to cover it all up. Set it to low and go to bed. The next morning set it to high and go to work. Come back, drain everything, add new chicken and veggies and noodles. Mmmmm...
Posted by dkw (Member # 3264) on :
She made a new year's resolution to cook something in the crockpot every day in 2008. Pictures and recipes for each day posted. Posted by dkw (Member # 3264) on :
My other latest crockpot use -- I've been buying up chicken when it's on sale and throwing it in the crockpot overnight with some herbs & spices -- no water needed. In the moring I pull the chicken off the bones, dice and freeze it for future use, refrigerate the liquid that's cooked out until the fat hardens, scrape it off and freeze the broth. (Or eat either the chicken or broth or both for lunch that day, of course, but I bought a bunch at once and was cooking them all up to freeze.) My crockpot was going 24 hours/day for awhile, processing chicken overnight and then when I took the chicken out in the morning I'd put in something else for lunch or dinner that day.
Posted by Uprooted (Member # 8353) on :
There's a win a free crockpot contest on the blog site dkw linked to -- post before tomorrow at 5pm Pacific time to enter.
Posted by Kwea (Member # 2199) on :
Not yet, but i have modified a few. What I like about this is it gets me thinking. Even if I don't try exactly what someone recommends, I usually end up trying something similar.
I bought a great crock pot, and I used it a few times for stews, and three times for chili. I also made a chicken dish that was great, but I threw it together on the fly and don't remember what was in it. Posted by Katarain (Member # 6659) on :
My crock pot still hasn't been used. *sigh*
We were thinking about making chili in it this weekend, though.
Posted by Noemon (Member # 1115) on :
Every time I see this thread, I think for a second that its title is "Mr. Crockpot's First Time".
Posted by aretee (Member # 1743) on :
I'm trying that Chicken tortilla soup right now. I just found this thread (I lurk every once and a while) and it sounded too good to wait. I don't have any rotel tomatoes, though. I'll have to spice it up some other way. I've figure it out.
Edit: I used a jar of some homemade salsa I made that is too HOT to eat with chips...I used it instead of the rotel. I figure that will add the chiles (I didn't have those either) and I think all soup needs onion and the salsa has onion, too. I added the Black Beans and corn. I'm cooking it on high, instead of low hoping it'll be done by 8pm tonight...in time for my 2nd supper.
[ October 12, 2008, 03:54 PM: Message edited by: aretee ]
Posted by Uprooted (Member # 8353) on :
OK, I tried the Fiesta Chicken recipe today. Am I doing something wrong? Here were my results: Flavor was bland (to improve that I'd try chicken broth instead of water), the chicken was dry (maybe boneless thighs instead of or mixed with breast meat) and the rice came out totally mushy on the bottom and still crunchy in the middle part. Don't know what to do about that. Other than not use frozen meat as the recipe says you can, because it was the rice mixed in the meat layer that didn't get done all the way (even though it was covered wih liquid).
I cooked it for 4 hours on low and 2+ hours on high. 1 1/2 cups uncooked rice, one 15.5 oz jar mild salsa and 2 jars water, 2 lb. chicken. I used a can of corn added toward the end instead of the frozen corn. Any thoughts? Perhaps I need a newer crockpot that cooks more evenly?
[edited to add link]
[ October 12, 2008, 04:08 PM: Message edited by: Uprooted ]
Posted by aretee (Member # 1743) on :
I was reading through the thread looking for the Fiesta Chicken recipe and I can't find it. Is it page one or two? I'm brain farting today.
Edit: I found it...it was a link to another site.
Posted by rivka (Member # 4859) on :
Fiesta chicken works best with brown rice, although long-grain white works ok. Usually, anyway. I've never had a problem with it not cooking evenly, or with the frozen chicken pieces not cooking through.
Did you use a whole chicken, not a cut up one? And it sounds like you didn't stir in the liquid at all. (Note to self: recipe doesn't suggest that. Maybe edit. Although it's not really a necessary step . . .)
I usually use frozen boneless thighs, but I have used a frozen chicken cut in eighths, and it came out fine. I never used canned vegetables (ugh! +salt -vitamins -flavor), but that shouldn't make much difference.
I suggest stronger salsa (if you found mild too bland), brown rice, cut up chicken, and sticking with a longer time at low, instead of going to high.
Or a better crockpot. Posted by Uprooted (Member # 8353) on :
Thanks, I'd prefer brown rice anyway. I used boneless skinless chicken breast pieces. Nope, I didn't stir, it didn't seem necessary -- the chicken cooked fine, but it was the rice up higher in the crock that didn't cook, so I was thinking that it was at a lower temp for part of the cooking time due to being closer to the frozen chicken. The rice at the bottom of the pot cooked to a solid mush.
I would've preferred the frozen corn too, but there wasn't any in the house, and I did have canned, so I just used that drained.
I'll probably give it another go sometime w/ thighs and brown rice. I imagine that the dark meat would probably make a difference in the blandness as well (it wasn't that I wanted it spicier, mild is fine w/ me, it just lacked something in the flavor dept. It seemed almost watery to me.) Thanks for the tips!
And I still need to try that garbanzo beans/sausage one. Quinoa has become a good friend since I asked about it on the first page!
Posted by scholarette (Member # 11540) on :
Tonight we had pea soup from the crockpot. It was pretty good- carrots, onions, bag of peas, 2 cans of chicken broth, 4 cups water, leftover ham and some spices. I also have a little crockpot but I haven't ever used it. I am not a big dip person.
Posted by ketchupqueen (Member # 6877) on :
My dad is bringing us an eye of round roast (buy one get one free and they only need one.) Yum, that's destined for the crockpot for sure!
Posted by rivka (Member # 4859) on :
quote:Originally posted by Uprooted: I used boneless skinless chicken breast pieces.
Ah, that's probably going to be both dry and bland.
I've used bone-and-skin-in white meat in that recipe, but never skinless-boneless white meat alone. The recipe has no other fat, so using skinned and deboned white meat all by itself would definitely need SOMETHING else added. And watery would be helped by having brown rice, probably.
And I had quinoa tonight. With chicken cooked in the crockpot, actually.
Edit: Ok, comments added to the recipe.
Posted by Tante Shvester (Member # 8202) on :
I bought a little (1.5 qt) crockpot for work. Every night, at the beginning of my shift, I put the stuff in the pot and turn it on. A few hours later, when I'm ready to eat, the food is all ready. Tonight I have brown rice with flax seeds, edamame, mixed vegetables and Chik'n (meatless, pseudo-chicken), spiced up with curry powder, mustard seed, ginger and cayenne.
Sometimes I just toss in a can of diced tomatoes, cut up eggplant, spices and some raw whole grain pasta (to soak up the extra soupiness), and when it is all cooked up, sprinkle it with Parmesan cheese -- Eggplant Parmesan!
When I make rice in the crockpot, it doesn't come out fluffy; it's always sticky or creamy, but since I will only eat rice if it is brown and creamy or sticky, this is not a problem for me. If you are a fan of the fluffy white rice, best to make it separate from whatever you are cooking in the crockpot, and serve the crockpot food alongside of, or on top of, the separately cooked rice.
Posted by Uprooted (Member # 8353) on :
quote:Originally posted by Tante Shvester: When I make rice in the crockpot, it doesn't come out fluffy; it's always sticky or creamy, but since I will only eat rice if it is brown and creamy or sticky, this is not a problem for me. If you are a fan of the fluffy white rice, best to make it separate from whatever you are cooking in the crockpot, and serve the crockpot food alongside of, or on top of, the separately cooked rice.
Good to know, thanks. And that eggplant recipe is definitely on the "to try" list -- I love eggplant parmesan but have never felt like trying to make it, I just let the restaurants do that for me. This sounds just low-maintenance enough for me!
And rivka, thanks for the updated notes in recipe and feedback to me. I appreciate it! I'll let you know how we like it with the revisions.
Posted by TomDavidson (Member # 124) on :
Christy and I made a chicken tortilla soup the other day. It was blissful. *happy sigh*
Posted by Uprooted (Member # 8353) on :
I guess I'm on a crockpot kick recently, so I can't seem to leave this thread alone.
Really good. The Year of Crockpotting blog says Rachael Ray developed the recipe for her, and the RR website says "courtesy of Stephanie O'Dea."
Rachael's website says to use mango chutney, chopped peanuts, chopped cilantro and green onions as garnish, which wasn't on Stephanie's site. I found that the peanuts and cilantro added a lot of flavor and texture to the dish. And it's better the second day.
Posted by Kwea (Member # 2199) on :
I made a GREAT Italian Pot Roast yesterday, and got the best compliment I my cooking has ever gotten from my wife. My wife is a bit of a picky eater, and her family usually has very plain recipes for main meals. She will spice her cooking up with spices, but there isn't a ton of variety.
My mom always made a large variety of home cooked meals. Not really spicy, but I swear she could cook something different for two weeks straight without breaking a sweat.
I cook well, and my wife bakes well. We can both do both, but there is no doubt that she is far better than me at baking, and I usually have more success with cooking.
So when Jenni said to me after her first bite "Oh my God...this is the best pot roast I have ever head! I wouldn't change a single thing about this dinner!" I was very happy.
I started with a 2 1/2 - 3 pound roast...I think I used chuck....and I used some of my special seasoning/rub with it. The rub has kosher salt, crushed black pepper, oregano, basil and rosemary. (it's called Miracle Blend from Alden Mills in MI, one of my all time favorite blends/rubs) I cut up about 3 lbs of potatoes into pieces about the size of two of my thumbs, leaving the skins on. I used Russets. I took a small package of baby carrots and used the entire package. I cut up about 3 celery hearts and placed them on the bottom of the crock pot first. I would usually have cut up a medium sized onion as well, but I forgot to buy one so I used about a tablespoon of onion powder instead.
I placed the celery down, then the roast with the rub on it. I placed the carrots and potatoes on the side. Then I took a bottle of Italian Salad Dressing and covered just the top of the roast, with one small squirt on the sides as well.
I added some water, probably about half a cup. Then I covered and put the crock pot on high. I cooked it on high for about 6 hours, without ever removing the top.
It fell apart when I picked it up out of the pot, and the carrots in particular picked up so much flavor it was amazing. The potatoes were tender, and offset the flavor of the carrots perfectly.
I will be making this one again fairly soon, and it will probably become a staple at my house.
Posted by TH (Member # 11441) on :
quote:Originally posted by advice for robots: Oh geez, you guys, you're making me hungry.
No kidding.
My mother's crockpot is her best friend... pork roast all the way. A handful of baby onions makes it even more superb.
Posted by dkw (Member # 3264) on :
I made roasted butternut squash coconut curry soup in the crockpot on Thursday.
It was awesome. Posted by Kwea (Member # 2199) on :
I have never tried meatloaf in a crock pot but I might try it later this week. I bought 5 lbs of beef this week to make one, but I don't know if I will do it in the crock pot.
Posted by ketchupqueen (Member # 6877) on :
I made pot roast today, about 10 hours on low, mmm...
We had it with the potatoes and carrots it cooked with, green beans done in the microwave (fresh), and I made a thin gravy/sauce with the liquid. Heavenly.
Posted by Paul Goldner (Member # 1910) on :
"I made roasted butternut squash coconut curry soup in the crockpot on Thursday."
Recipe? Please? Posted by dkw (Member # 3264) on :
Recipe? Umm . . .
I had half a leftover roasted squash, but it was a [i]really[/]i big one, so probably equivilent to a whole small to medium sized one.
4 peeled & sliced potatoes in the crockpot with 4 cups of broth (I used chicken, but I'm sure veggie would work and then it would be a vegan recipe). Cook on high until the potatoes are soft. Meanwhile sautee a chopped onion in olive oil and whir in the mini food processor (or blender). Dump in with the potatoes.
This was the point that I realized I did not have the can of coconut milk I'd intended to use, so I put about a 1/2 - 3/4 cup of dried coconut in the mini food processor and ladled some of the both in with it and ground it up and added it to the pot.
When the potatoes are soft, mash them up with a whisk and add the roasted squash and a whole head of roasted garlic. Smoosh it together, season with salt, pepper, and a generous amount of curry powder. Let cook on low another 4 hours or so. Realize that it's way too thick to be soup, so scoop half of it into a ziplock bag and freeze for next time and thin the other half with two more cups of broth. Give it another 30 minutes or so to incorporate and warm up the broth.
Or, you could just put everything in at the beginning, cook it all day, and then run it through the blender or food processor at the end. Or even just mash it with the whisk and leave the onions and coconut chunky.
I'd roasted the squash and garlic the day before -- cut the squash in half and scoop out the seeds & gunk, put face down on a foil covered sheet with a head of garlic in each of the seed cavities. 45 min - 1 hr at 400 degrees.
Posted by BeIgarath (Member # 9609) on :
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rivka
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