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I want to expand my repetoire in the crock pot - need some ideas for chicken and pork, especially. I don't like to used canned soup or pre-packaged ingredients if I can help it (canned beans and tomatoes are ok).
Last Edited on: 5/17/08 3:30 AM ET - Total times edited: 1
This is probably not quite what you are looking for but here's a favorite of mine:
BBQ Shredded Chicken (or Pork or Beef)
Remove excess fat from the meat. Place the meat in the crockpot and cover with chicken broth (or beef or veggie depending on meat). Cook on low for 6-8 hours. Drain. Shred the meat using 2 forks (discard bones if there are any). Add enough of your favorite BBQ sauce to coat the meat and return to the crock pot on low for about 1 hour or until reheated through. Serve on buns.
Perfect for Summer potlucks.
ETA - if you are like my hubby's grandmother, you'll make your own BBQ sauce but I suck at that. LOL
Last Edited on: 5/18/08 12:29 PM ET - Total times edited: 3
Take a whole chicken or parts, season as you like - lemon pepper, salt, garlic powder and onion powder, seasoning salt is our favorite - put in crockpot on low and cook. You do not have to add any liquid but it will make its own. You can season the chicken however you like and I have used whole chicken, parts, boneless chicken breasts and boned in.
You can add a can of tomatoes or lemon juice, or white wine if you like. It only takes about 3 hours so watch it after then. I use it like this as a main dish and save the other for casseroles, etc.
If you do a whole chicken, I like to take foil, roll it into a tube shape, lay it in the bottom of the crockpot and place the chicken breast down on that.
Go to allrecipes.com and you can pick what type of meat you want to cook and pick slow cooker coking method. You'll have search through the recipes but there are some there that don't call for condensed soup or seasoning packets. I know because I won't cook using either soup or packets.
Try this one.
Lentil Crockpot Soup
Combine all ingredients in crockpot and mix to combine. Cook on low for 7-9 hours.
I've successfully substituted sausage and chicken for the ham. If you do chicken, you might need to add a bit more. I've also successfully substituted baby carrots and celery for the chopped carrots. Other substitutions could be made.
I like it with rice and crackers, but that may be a regional thing.
This one is my favorite. I have seen various versions of it all over the internet, but this is the one I use. The original recipe is for a whole chicken, however I like to us 3-4 chicken breast halves instead (the kind with bones and skin). You could probably also do it with thighs, drumsticks, whatever you like.
First, make the spice rub:
(Note: I usually use more garlic powder than the recipe calls for, because we love garlic.) If you are using a whole chicken, rinse and pat it dry, inside and out. Rub the spice rub over the chicken, inside and out, making sure to evenly distribute it all over the skin of the chicken. Stuff the cavity with one onion, sliced, and place in crock pot with lid on. If you are using chicken parts, such as breast halves, simply rub the spice rub all over the pieces, then place the sliced onion in the bottom of the crock pot and the chicken pieces on top of them. Cook on low all day (at least 6 hours). Chicken will be falling off the bone tender. Please note that when you eat this, you don't eat the skin (well, I supposed you *could*...it would just be very spicy). The flavors from the spices permeate through the meat and give it a flavor you have never experienced before. It is SO good!
I don't like to use soup mixes or powders either becuase I have problems with the preservatives. A solution I've found: white wine will add flavor, as will soy sauce. Also, kraft has come out with a LOT of great dressings that are no preservatives - try those! Finally, a rich meat like ham will flavor a dish for you without the need for lots of other flavors.
ETA: Oh yeah and I looove dry mustard on roasts that really adds!
Last Edited on: 6/11/08 3:53 PM ET - Total times edited: 1
Chicken Sausage with Peppers and Basil
1 tablespoon olive oil
1 clove garlic, minced
½ yellow onion, minced
1 pound sweet or hot Italian chicken sausage
½ red bell pepper
½ yellow bell pepper
½ orange bell pepper
1 can (28 ounces) whole tomatoes, drained and seeded
¾ cup chopped fresh basil
Crushed red pepper flakes, to taste
Hot cooked pasta
Cook Time: 2 ½ to 3 hours (HIGH)
1. Heat oil in large skillet over medium heat until hot. Add garlic and onion, and cook until translucent.
2. Remove sausage from casing and cut into 1 inch chunks. Add to skillet and cook 3 to 4 minutes, or until just beginning to brown. Transfer to 4 ½ quart Crock Pot slow cooker with slotted spoon, skimming off some fat.
3. Cut bell peppers into ½ inch thick slices. Add bell peppers, tomatoes, basil, red pepper, salt and black pepper to slow cooker and stir to blend. Cook on HIGH 2 ½ to 3 hours, or until peppers have softened. Adjust seasonings to taste. Serve over pasta.
Put in crockpot pour a can of coke over add 1 pkg fajita seasoning, enough water to cover.
On hi about 1 hour then overnight or about 5 hrs on low.
Will fall off bone and be very tender, use as minced BBQ or pulled pork with favorite BBQ sauce.
Will work with pork ribs too.
Last Edited on: 1/17/09 10:25 PM ET - Total times edited: 2
I just fixed a pork roast yesterday. I put it in the crockpot, threw a handfull of peppercorns on top of it and some sea salt. Over that I poured about 6 oz of pepsi. Then I cut a large onion up in churks, tossed it in, turned it on high for about 4 hours and they said it was delicious!
OH MY! I hit the motherlode and had to tell someone. This woman challenged herself to use her crockpot every day of the year in 2008!
She has tons of recipes. www.crockpot365.blogspot.com
My family's favorite crock pot dinner is Country Captin Chicken.
You can make it in a crock pot, in the oven or on the stove. It is pretty and flavorful enough for company. I always have the ingredients on hand for last minute company.
4-6 skinless chicken breasts- boneless or bone in, or boneless skinless chicken thighs
2 cans of stewed Tomatoes regular or italian
2 to 4 tsps of curry powder to taste
1 can of pitted Black olives, small or medium, drained
Cook just until chicken is cooked through. Serve over brown or white rice.
Last Edited on: 2/12/09 7:38 PM ET - Total times edited: 1