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  1. #1
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    Default Crock pot - one dish meal ideas

    Please post any crock pot or one dish recipes here.
    Leslie




  2. #2
    Expert Forum User The Ultimate London Mom!

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    I have a GREAT crock pot appetizer idea. Chili and Velveeta Cheese makes a GREAT dip for parties (with tostitos or corn chips). We just leave the small crockpot out for guests to put some on their plates to keep it warm. I've honestly not tried ANY other crock pot dish! yikes
    this one is a BIG hit!

  3. #3
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    Take a package of stewing beef, 1 can of condensed mushroom soup, 1 can of condensed onion soup and a can of mushrooms & stir. Cook 8 hours on low. I add a bit of flour at the end to thicken the sauce/gravy and serve over whole wheat rotini noodles.


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    Box of frozen meatballs or if you are really good homemade ones
    1 Jar of Welches Grape Jelly
    1 Jar of Heinz Chili Sauce

    Throw all into a crock pot and cook on either low or high (depending how much time you have) until meatballs are cooked through.

    Sounds so gross but they go very quickly at pot lucks and tatse so yummy. We make it once in a while for dinenr and make rice and veggies on the side.
    Shannon

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  5. #5
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    Pineapple and Salsa Chicken

    I brown some chicken breasts first in the frying pan and then I place them in the slow cooker.
    Add 1 can of crushed pineapple and about the same amount of salsa and then cook on low 6-8 hours or on high for 3-4 hours.

    Serve with Rice and veggies!
    Leslie




  6. #6
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    Chicken breast (or thighs), skin off (boneless if you like) one can of cream of celery soup, one can of cream of mushroom (or any cream soup really), 1/2 cup milk, S&P, broccoli cut into florets.
    -Put the chicken in the bottom of a glas dish
    -put broccoli in the dish also
    -pour soup and milk over the whole dish
    cook for about an hour or so at 350 or until chicken is cooked. I usually cover for the first 45 min. and then let it brown up with the tin foil off for the remaining time. It is very tasty!!
    http://lifewithbecks.blogspot.com/



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  7. #7
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    Mocha Pecan Pudding Cake

    1 cup granulated sugar
    1 cup all-purpose flour
    1 cup chopped pecans
    3 tbsp unsweetened cocoa powder
    cup unsweetened cocoa powder
    1 tbsp instant coffee granules
    2 teasp baking powder
    teasp vanilla extract
    cup whole milk
    3 tbsp butter, melted
    cup firmly packed brown sugar
    1 cups boiling water

    Combine granulated sugar, flour, pecans, 3 tablespoons cocoa powder, coffee and baking powder in a mixing bowl. Stir in vanilla, milk and melted butter. Stir until a stiff batter forms. Grease the inside of the slow cooker liberally with vegetable oil spray or butter. Spread the batter in the slow cooker.

    Sprinkle brown sugar and remaining 1/4 cup cocoa powder over the batter. Pour boiling water over the batter. Cook on High for 2 to 2 1/2 hours or until a toothpick inserted into the top cake layer comes out clean.
    Last edited by mum_of_four; 04-05-2011 at 11:50 AM.

  8. #8
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    Turkey, Mushroom and Chickpea Pasta Sauce

    teasp fennel seeds
    1 tbsp olive oil
    1 lb ground turkey
    2 onions, minced
    4 stalk celery, diced
    2 cloves garlic, minced
    1 teasp dried oregano leaves, crumbled
    1 teasp salt
    teasp cracked black peppercorns
    8 oz cremini mushrooms, trimmed and quartered
    1 can (28 oz/798 ml) tomatoes, coarsely chooppped, including juice
    1 cup stock, vegetable, chicken or turkey
    1 can (14-19 oz) chickpeas, drained and rinsed
    2 teasp hot paprika , or use regular paprika with a pinch of cayenne pepper). dissolved in 1 tbsp lemon juice
    1 red bell pepper, diced

    1. In a dry skillet over medium heat, toast fennel seeds, stirring,
    until fragrant, about 3 minutes. Immediately transfer to a mortar or
    spice grinder and grind. Set aside.

    2. In same skillet, heat oil over medium heat for 30 seconds. Add
    turkey, onions and celery and cook, stirring, until celery is softened
    and no hint of pink remains in the turkey, about 6 minutes. Add
    garlic, fennel seeds, oregano, salt and peppercorns and cook, stirring,
    for 1 minute. Add mushrooms and toss to coat. Add tomatoes with juice
    and stock and bring to a boil. Transfer to slow cooker stoneware. Add
    chickpeas and stir well.

    3. Cover and cook on Low for 6 hours or on High for 3 hours, until
    mixture is hot and bubbly. Add paprika solution and stir well. Add
    bell pepper and stir well. Cover and cook on High for 20 minutes,
    until pepper is tender.
    Last edited by mum_of_four; 04-05-2011 at 11:51 AM.

  9. #9
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    Old-Fashioned Beef Stew

    2 lb stewing beef, fat trimmed and cut into 1-inch cubes
    2 tbsp vegetable oil
    1 onion, peeled and chopped
    2 cloves garlic, peeled and minced
    lb white mushrooms, rinsed, trimmed and halved if large
    3 carrots, peeled, and cut into 1/2 inch slices
    2 stalk celery, trimmed and sliced
    4 lrg red-skinned potatoes, scrubbed and cut into 1-inch dice
    1 lrg turnip, peeled and cut into 1-inch dice
    1 box (10 ounce) pearl onions, thawed
    3 cups beef stock
    2 tbsp Worcestershire sauce
    2 tbsp tomato paste
    1 tbsp fresh thyme, or 1 teaspoon dried
    1 bay leaf
    1 cup frozen peas, thawed
    2 tbsp butter, softened
    3 tbsp all-purpose flour
    salt and pepper to taste

    1. Preheat the oven broiler, and line a broiler pan with aluminum foil.
    Place beef into pan in a single layer, and broil for 3 minutes per
    side or until beef is lightly browned. Place beef into slow cooker
    along with any juices that have collected in the pan.

    2. Heat oil in a medium skillet over medium heat; add onion, garlic
    and mushrooms. Cook and stir for 3 to 5 minutes or until onion is
    translucent and mushrooms are soft. Scrape the mixture into the slow
    cooker, and add carrots, celery, potatoes, turnip, pearl onions, stock,
    Worcestershire sauce, tomato paste, thyme and bay leaf.

    3. Cook the stew on Low for 8 to 10 hours or High for 4 to 5 hours or
    until beef is very tender. Add peas for the last hour of cooking.
    Then, if cooking on Low, raise the heat to High. Mix softened butter
    with flour in a small cup to make a thick paste. Stir butter-flour
    mixture in small bits into the slow cooker, cover, and cook for an
    additional 10 to 15 minutes or until the juices are bubbling and
    slightly thickened. Discard bay leaf and season with salt and pepper.
    Last edited by mum_of_four; 04-05-2011 at 11:52 AM.

  10. #10
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    Slow-Simmered Curried Chicken

    1 cups chopped onions
    1 med green bell pepper, chopped
    1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces
    1 cup medium salsa
    2 teasp grated fresh ginger
    teasp garlic powder
    teasp red pepper flakes
    cup chopped fresh cilantro
    1 teasp sugar
    1 teasp curry powder
    teasp salt
    hot cooked rice

    Place onions and bell pepper in bottom of slow cooker. Top with chicken. Combine salsa, ginger, garlic powder and pepper flakes in small bowl; spoon over chicken. Cover; cook on LOW 5-6 hours or until chicken is tender.

    Combine cilantro, sugar, curry powder and salt in a small bowl. Stir mixture into slow cooker. Cover; cook on HIGH 15 minutes or until hot.

    Serve with rice.
    Last edited by mum_of_four; 04-05-2011 at 11:52 AM.

  11. #11
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    Multigrain Cereal with Fruit

    cup brown rice
    cup millet
    cup wheat berries
    2 med apples, peeled, cored and thinly-sliced
    4 cups water
    teasp vanilla
    teasp salt, optional
    cup chopped pitted soft dates, preferably Medjool
    chopped toasted nuts, optional
    wheat germ, optional

    Grease slow cooker stoneware.

    In prepared slow cooker stoneware, combine rice, millet, wheat berries and apples. Add water, vanilla and salt, if using. Cover and cook on Low for up to 8 hours or overnight. Add dates and stir well. Serve sprinkled with toasted nuts and/or wheat germ, if using.

    Like lentils, millet may contain bits of dirt or discoloured grains. If your millet looks grimy, rinse it thoroughly in a pot of water before using. Swish it around and remove any offending particles, then rinse under cold running water.

    The addition of salt adds a bit of depth to this cereal. If you're watching your sodium intake, feel free to omit it.

    If you're not using Medjool dates, which are naturally soft, place the chopped dates in a microwave-safe dish, cover with water and microwave on High for 30 seconds to soften before adding to cereal.

    This cereal has a tendency to get dry and brown around the edges if cooked for longer than 8 hours. If you need to cook it for longer, add an additional 1/2 cup water.
    Last edited by mum_of_four; 04-05-2011 at 11:53 AM.

  12. #12
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    Roast Beef

    cup root beer (not diet)
    ⅓ cup hickory-flavored barbecue sauce
    2 tbsp tomato paste
    1 tbsp freshly squeezed lemon juice
    1 tbsp gingerroot
    2 teasp Worcestershire sauce
    1 teasp minced garlic
    teasp ground cumin
    teasp chili powder
    1 (3-3.5 pound/1.4-1.6kg) sirloin tip roast
    salt and freshly ground black pepper
    2 teasp olive oil or vegetable oil
    1 med onion, cut into wedges
    2 tbsp cornstarch

    1. To make sauce, combine root beer, barbecue sauce, tomato paste,
    lemon juice, gingerroot, Worcestershire sauce, garlic, cumin, and chili
    powder in a small saucepan. Bring to a boil over medium-high heat.
    Reduce heat to medium and let sauce boil gently for 2 minutes. Remove
    from heat. (The sauce is very strong and concentrated at this point -
    don't panic, it will mellow once it's cooked in the beef juices!)

    2. Pat roast dry with paper towels. Sprinkle lightly with salt and
    pepper. Heat oil in a large skillet or Dutch oven over medium high
    heat. Add roast and brown it on all sides.

    3. Place browned roast in slow cooker. Arrange onion wedges around
    roast. Pour sauce over roast. Cover with lid and cook on low for 8
    hours. Note: it's temptimg to lift the lid and peak inside but each
    time you do this, you have to add about 15 minutes to the cooking time!

    4. Remove roast and onions from slow cooker (use a slotted spoon to
    scoop up onions). Pour sauce from slow cooker into medium saucepan.
    Skim off as much fat as possible. In a small bowl or cup, mix
    cornstarch with an equal volume of water and stir until smooth. Add to
    sauce and bring to boil over high heat, whisking constantly, until
    sauce has thickened slightly.

    5. To serve, slice roast thinly (it may be so tender that it falls
    apart!) and spoon hot sauce over top.
    Last edited by mum_of_four; 04-05-2011 at 11:53 AM.

  13. #13
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    Ginger Beef Stew

    2 med onions, cut into wedges
    1 med carrot, sliced diagonally
    1 can (8 ounce) sliced water chestnuts, drained
    1 cup roasted red peppers, drained, blotted dry, and cut into strips
    1 tbsp cooking oil
    1 lb inside round steak, trimmed of fat, cut into 1/2-inch pieces
    2 tbsp grated gingerroot
    2 cloves garlic
    ⅔ cup water
    cup dry sherry or beef broth
    1 tbsp packed brown sugar
    3 tbsp soy sauce
    1 tbsp cornstarch
    1 cup snow peas, trimmed

    1. Layer first 4 ingredients, in order given, in 3 1/2 to 4 quart slow
    cooker.

    2. Heat cooking oil in large frying pan on medium. Add beef. Cook for
    8 to 10 minutes, stirring occasionally, until browned.

    3. Add ginger and garlic. Heat and stir for about 1 minutes until
    fragrant.

    4. Add water, sherry and brown sugar. Stir. Bring to a boil. Pour
    over vegetables. Do not stir. Cover. Cook on Low for 8 to 9 hours or
    on High for 4 to 4 1/2 hours.

    5. Stir soy sauce into cornstarch in small cup until smooth. Add to
    beef mixture. Stir. Add snow peas. Stir well. Cover. Cook on High
    for about 10 minutes until snow peas are tender-crisp and sauce is
    thickened.
    Last edited by mum_of_four; 04-05-2011 at 11:54 AM.

  14. #14
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    Thumbs up Easy, Cheap and Yummy crockpot tacos!

    Crockpot Chicken Tacos, I saw this recipe on another site, and it is amazing!!!

    3-4 chicken breasts
    Packet of taco seasoning
    3/4 C water
    Cook on low for 6-8 hours
    Shred and serve with your favorite taco toppings
    Last edited by RetroMama; 03-08-2009 at 12:41 PM.

  15. #15
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    Default Crock pot pizza reciepe‏

    1 and a half lbs hamburger cooked and drained
    16 oz's shredded mozzerella cheese(about 2 cups give or take some,I always addd more)
    1 onion chopped
    Pepperoni slices however much you like
    2/3 box rigatoni noodles cooked
    1 can cream of mushroom soup
    1 can mushrooms
    2 cans pizza sauce

    Alternate layers in crockpot as follows hamburger noodles cheese soup mushrooms onions sauce and pepperoni.cook on low for about 4 hrs.

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