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View Poll Results: What is your favorite Crock Pot/Slow Cooker meal?
Beef Roast with Potatoes 15 48.39%
Glazed Pork with onions and apples 0 0%
Chicken Cacciatore 0 0%
Whole Roasted Chicken with Veggies 3 9.68%
Beef Stew 5 16.13%
Macaroni and Cheese 1 3.23%
Mexican style chicken (to be used with tortillas) 0 0%
Dessert! (Just add Vanilla Ice Cream and serve!) 0 0%
Potatoes Au Gratin 1 3.23%
Beef or Pork for French Dip/ Pulled Pork Sandwiches 6 19.35%
Voters: 31. You may not vote on this poll

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Old 09-21-2005, 07:51 PM   #1
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Talking Poll: Your favorite Crock Pot Meal

What's your favorite Crock Pot/Slow Cooker meal?

(extra bonus points if you post a recipe!!!!!)


Probably the easiest recipe in the world is this one:

In a slow cooker on low, cook a beef roast along with 2 pkg of dry onion soup mix, 3 Tbsp mustard and 3 cans of double strength beef broth (I like the Campbell's flavor the best).

Cook for 8 hours, and then fork-pull the meat till shredded. Place on split french rolls, add a slice of munster or harvti cheese, a small slathering of horseradish sauce and use the juice for dipping.

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Old 09-21-2005, 08:45 PM   #2
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Chili would be my choice.

Rum Chili Recipe



I cook the oil, onions, garlic & beef in a skillet on the stove & then transfer everything to my crockpot & add remaining ingredients...

This freezes GREAT! And tastes better re-heated! In my humble opinion! And for those who like crackers in it, or with it... Try spreading butter on the cracker first! Amazing taste results!!!

Ingredients:
1 Tbsp. Salad oil
2 med. Onions, chopped
2 minced garlic cloves
3 lbs. Coarsely ground beef chuck
2 Tbsp. Chili powder
tsp. Dried oregano
1 tsp. Salt
cup Barardi Dark Rum
1 can tomato paste (6 oz.)
1 can tomatoes ( 1lb. 12 oz)
3 cans kidney beans, drained (16. Oz. each) (Optional)


Directions:
Heat oil in 8 qt. Pot, lightly saute onions and garlic in oil. Add meat, breaking up & stirring w/ wooden spoon until color changes.

Add remaining ingredients. Stir. Cover. Simmer 2 hours. AFTER 2 hours, check seasoning & rum for taste. Adjust according to taste preference.
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Old 09-21-2005, 11:06 PM   #3
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I use mine for chili and baked beans, but the following is a favorite and couldn't be easier.

Boneless Pork Chops--This is a "no amount" recipe.

Boneless pork chops, as many as you want or will fit in your crock pot

Cream of mushroom, cream of celery or cream of chicken soup, about 1 can per 4 to 6 chops. You want to add less than you think you will need or the gravy will be too thin

Slivered onion, as much as you want

Sliced mushrooms, canned (drained) or fresh

Salt and pepper to taste

Brown chops if you want (my Mom does, I don't). Layer in pot with remaining ingredients. Soup should not cover the chops. Cook on low 8-10 hours. If a thicker gravy is desired turn pot on high and remove lid while preparing side dishes. I prefer it served with noodles, but rice and mashed or baked potatoes are also good. Boneless, skinless chicken breasts may be used instead of the pork.
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Old 09-21-2005, 11:20 PM   #4
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mines simple roast that I grew up eating and is one of my comfort foods:

Roast with Carrots & Potatoes

Place the roast in the crockpot......cover with water. Add 1 large yellow onion cut up into quarters and seperate the pieces. Add 1 tsp of salt and 1/2 tsp pepper. Cook on High for 5 hours then add 5 potatoes that have been peeled and cut in half also add 10 peeled carrots cut into 3 inch pieces. Cook another hour or until veggies and meat are tender. You'll need to adjust the seasoning by adding more S & P to your taste.
If you want you can thicken the broth by taking a heaping putting a heaping Tbsp of flour in a cup and add about a 1/4 cup of water......you want the consistency to be a little thicker than milk......be sure all the lumps are worked out.......slowly stream the flour mixture into the broth stirring as you do so. You can then add some KITCHEN BOUQUET Browning & Seasoning Sauce to get that nice brown color. If you do this I'd wait to season the 2nd time till after doing this.
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Old 09-21-2005, 11:29 PM   #5
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A comfort food that I grew up on:

Roast with Carrots & Potatoes

NOTE: Do not lift the lid until each time limit is over or else you'll be letting the heat escape and the cooking time will be extended. I believe its 20 minutes longer each time you lift the lid.

Place the roast in the crockpot and cover with water.....add 1 large yellow onion that has been quartered and the pieces seperated....1 tsp salt and 1/2 tsp pepper. Cook on HIGH for 5 hours then add 5 peeled potatoes that have been cut in half along with 10 peeled carrots cut into 3 inch pieces. Cook another hour or until the meat and veggies are tender. You'll need to adjust the seasoning now by adding more S & P to your taste......unless you do the following then add more seasoning afterwards.
You can thicken the broth by putting a heaping Tbsp flour into a cup and adding enough water to the flour to get the consistency a little thicker than milk.....be sure to mix it well with a fork till you get all the lumps broke up. Slowly stream this flour mixture into the broth stirring as you do so.
To get that nice brown color you can add some KITCHEN BOUQUET Browning & Seasoning Sauce. If you add this you'll want to adjust your seasoning after doing this.
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Old 09-21-2005, 11:46 PM   #6
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my recipe is very similar to sizz's only i add 3 cloves of minced garlic in mine.
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Old 09-22-2005, 12:41 AM   #7
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Hey, how do you make mac-n-cheese in a crockpot???? I've never heard of this! Would love if someone posted a recipe. Hopefully my crockpot can do it. It's a cheap one that only has an on/off setting.


Oh, as for the favorite meal, I only do chili and beans (for refried beans). Not very creative. The few times I tried meat it didn't turn out very good. Pork spareribs were too greasy and chicken was tender but water it was cooked in was kind of yucky. Not sure if I didnt do it correctly.
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Old 09-22-2005, 01:33 AM   #8
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One of my favorite recipes is Swedish Cabbage Rolls. I also like to use it for Beef Stew, Chile Verde, Chili, Ham and Bean Soup, etc. I have posted the link to the cabbage roll recipe below.


Swedish Cabbage Rolls
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Old 09-22-2005, 03:05 AM   #9
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Beef Roast but replace the roast with bone-in shortribs.
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Old 09-22-2005, 03:37 PM   #10
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Ribs in the slow cooker come out fall-off-the-bone juicy good. I toss in onions and greens peppers & serve over rice, or vermicelli & add egg rolls to round out the meal. (Posted a recipe somewhere for Asian ribs that looks mighty good.)

Eggplant is on my list to try - adding in tomato sauce, herbs, onions, & mozzarella in the end cooking stage to serve over pasta.

Precooked frozen meatballs (yes, precooked), is a quick way to go. I add tomato sauce, diced tomatoes, garlic, herbs & broken up spaghetti (or very small shells or macaroni) at the end of cooking time. Be sure to submerge pasta in enough sauce to cook thru. A defatting cup is helpful to separate/rid the grease.

Slow cooking a turkey breast is another simple way to free up the oven & prepare sides - partiicularly around Thanksgiving. Stuffing can also be made in a slow cooker. Have a recipe for a rice and veggie dish that's on my "try me" list.

Roasts are the easiest & very tasty prepared in a slow cooker. Cut some slits in the roast & insert garlic cloves, add a dry rub to the roast, if desired, add fresh herbs (rosemary etc.), potatoes, onions, carrots, dry onion mushroom soup mix, cream of mushroom soup & a little water or tomatoes. Try adding a teaspoon of coffee grinds or half a cup of brewed coffee to the sauce.

Pork chops. apple pie filling & cinnamon is another thought. Serve over buttery herbed broad noodles. Chicken Cordon Bleu & meatloaf turned out well. Moo Shu is another idea.

If you haven't tried a slow cooker, go for it. It's another method of cooking to experiment with. With a little creativity, you might be surprised with the results.
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