Here's a crockpot recipe that I do regularly. It's always a hit with the family and I use the meat in a variety of ways, but just eating it the way it comes out of the crockpot is very, very good.
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Charley's Slow Cooker Mexican Style Meat
This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.
Printed from Allrecipes, Submitted by Charley Bishop
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1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
Directions
1 Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
2 Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
3 Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
And here a couple offered up by Chris Shugart from T-Nation that I saved but have yet to try:
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Chicken Enchilada
Ingredients:
A whole bunch of chicken breasts with the fat trimmed off
A can of Progresso "Carb Monitor" chicken enchilada soup
Two bags of frozen veggies, whatever you like.
2 cans of low sodium chicken broth
Toss it all in, turn it on, eat it a few hours later, save the rest.
Hearty Bodybuilder Stew
A whole pile of lean meat
A couple cans of flavored stewed tomatoes
2 cans of low sodium beef broth
1 bag of frozen veggies
Half a bag of light red kidney beans
A dash of every seasoning in the kitchen and a shot of Worcestershire sauce.
Toss it in, flip the switch, cook it, eat it, burp, eliminate, repeat.
It's almost impossible to mess up. I find I can "slow cook" twice per week and take care of at least two meals every day. It's ridiculously simple. Try it!
This one is another that I have made several times before and it's always a big hit. It's a little more trouble than the others, but well worth the time.
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Beef-Cannellini Bean Chili
Recipe from The Everyday Low-Carb Slow Cooker Cookbook
1 ¼ cups chopped yellow bell pepper
1 ¼ cups chopped red bell pepper
1 ¼ cups chopped green bell pepper
1 cup finely chopped onion
1 cup crushed tomatoes
3 large garlic cloves, minced
1 tablespoon chili powder
2 teaspoons quick-cooking tapioca
1 ½ teaspoons dried oregano
¾ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound top sirloin steak, cut into ¾-inch cubes
1 (19-ounce) can cannelloni beans or other white beans, rinsed and drained
6 lime wedges (optional)
Hot-pepper sauce (optional)
Combine first 14 ingredients in an electric slow cooker, and top with beans (do not sitr into the beef mixture). Cover and cook on High for 3 ½ hours or until beef in tender. Uncover and stir. Serve with lime wedges and hot-pepper sauce, if desired. Yield: 6 servings (servings size: about 1 cup)
2c 2% milk
2c tomato sauce
1can clams
1can escargots
1can mushrooms
1/2pkg lobster pollock
1/2pkg scallops
bunch of carrots
bunch of celery
1/4 white onion
1/4c quinoa
1/2can white beans (can't remember if they were kidney or lima or ???)
Put it all in a crock pot and let cook over night. Should be good for me
The crockpot has the ability to take virtually any combination of meat and veggies and make a great tasting stew.
Sometimes, I just put some meat, spices, and bags of frozen veggies in their and let it go to town.
And just a reminder, if you have an electric oven setting it at 200 to 250 degrees will turn any good stovetop stockpot into a slow cooker. I probably would not want to do this with a gas oven, especially if I were leaving the house.
It requires no recipe, but i just bought a small slow cooker to do overnight cooking of steel cut oatmeal. I find I need to use a little less water than in a pan on the stove, but it allows me to eat the oatmel on weekday mornings, when I have no time to cook it.
It requires no recipe, but i just bought a small slow cooker to do overnight cooking of steel cut oatmeal. I find I need to use a little less water than in a pan on the stove, but it allows me to eat the oatmel on weekday mornings, when I have no time to cook it.
I was going to suggest the same. Add raisins and they'll plump back up to grape size... yum!
1/2 pkg turkey bacon
2c cubed ham
1c chicken sausage cubed
1 can low fat cream of X soup (1/2 can water)
1 onion chpped
1 can peas
1c carrots
1c celery
salt/pepper/etc to taste
It calls for potatoes but I am going to put in extra veggies, like broc and cauli. I also might double some of the meat.
Made the above on the weekend. It was good, but I had to add an extra can of soup to the mix. I also didn't put in the peas, but added 1/2 a jalepeno pepper and 1/2 green pepper.
If you're looking for a substitute for potatos, we have these little squashes called "chayote' squash around here. Might be a south west thing, though. Anyhow, in soups and stews, they are almost potatoey. Almost...
Slow cooker/crockpot recipes?
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