Favorite Slow Cooker Recipes
Chalupa Bowl (kind of like the pork at Chipotle)
1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
Fall Apart Roast (Crockpot)
· 1 5-lb. rump roast
· 1 Can beer
· 1 Can beef broth
· 1 Envelope onion soup mix
· Cook on high for 5 hours
· Juice is great for dipping.
· 4 to 6 chicken breast halves, skinless and boned
· 1 can whole cranberry sauce
· 2/3 cup chili sauce
· 2 tablespoons cider vinegar
· 2 tablespoons brown sugar
· 1 package dry (Lipton) golden onion soup mix
Place chicken breasts in the crockpot. Combine remaining ingredients; add to the crockpot, coating chicken well. Cover and cook on low 6 to 8 hours.
Serves 4 to 6.
Pork Chops/w Potatoes
1 onion, sliced
3 potatoes, peeled and sliced
1 can Cream of Mushroom or Celery Soup
4-6 pork chops
salt and pepper to taste
Put onions and potatoes in bottom of crockpot. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hrs. or on high for 4-5 hours.
Here’s a good one:
Slow Cooker Jambalaya
Yield: 4 servings
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
I got this from the Food Network website, which has a lot of good slow cooker recipes. I've varied it some, always using red and yellow bell peppers instead of green, and sometimes throwing in diced ham. I have found that you can use pretty much any Cajun seasoning mix, as long as it's good--I hate the ones that are largely salt. You can mix up your own of course.
Yesterday I made lamb stew with lots of root veggies, onion, barley, lamb stock, and Guiness. Browned the meat and onions, deglazed pan with Guiness, then threw everything into the slow cooker along with some thyme and a bay leaf. Left it to cook all day. Yummy! Lots of leftovers to freeze, and the house smelled wonderful, to boot.
Some sweetheart from this board changed my slow-cookin' life by suggesting the following book: Gourmet Slow Cooker by Lynn Alley. Start with the Tarragon Chicken recipe....yummmm.
PS I found the book in my local library but I've taken it out so many times I am going to buy it!