Crockpot Recipes

[MaryFlora]

This good idea came up on having a crockpot recipe thread (from the thread ‘Barn Time’), there by giving us more barn time and a hot meal during these upcoming colder months.

There are so many internet sites available with recipes of all sorts, but it is great to get some from the horse’s owner’s mouth, so to speak.

The following is one I stumbled over this past summer and we all really enjoyed it with no leftovers, plus it was super easy and fairly affordable.

Pork tacos:

* 3 - 4 # pork roast
* Spices to taste
* 1 16 ounce jar of mild taco salsa
Season the pork with any dry seasonings you enjoy, then place in crockpot.
Pour entire jar of salsa over the roast.
Set crockpot on low and let cook 8 hours. If it goes longer no worries

I did have the usual taco/burrito accompaniments along with rice.

 

[HersheyMint]

This good idea came up on having a crockpot recipe thread (from the thread ‘Barn Time’), there by giving us more barn time and a hot meal during these upcoming colder months.

There are so many internet sites available with recipes of all sorts, but it is great to get some from the horse’s owner’s mouth, so to speak.

The following is one I stumbled over this past summer and we all really enjoyed it with no leftovers, plus it was super easy and fairly affordable.

Pork tacos:

* 3 - 4 # pork roast
* Spices to taste
* 1 16 ounce jar of mild taco salsa
Season the pork with any dry seasonings you enjoy, then place in crockpot.
Pour entire jar of salsa over the roast.
Set crockpot on low and let cook 8 hours. If it goes longer no worries

I did have the usual taco/burrito accompaniments along with rice.

What a great idea. I like having new ideas to try. This sounds delicious .

 

[LostandFound]

My favorite crock pot dish is pork and sauerkraut. Put in some pork. I like country style ribs but it works fine with any pork. Sprinkle with salt, pepper, and crumbled up dried mushrooms. Cover with sauerkraut. Pour one beer on top. Or a hard cider if you are gluten free. Chops or boneless ribs could be done in 6 hours but anything bigger should have 8.
But I also recently found out you can just put an entire chicken in there. Just a whole chicken, season, 8 hours later it's delicious.

 

[Standards Equine]

I haven't made this one in a long while but it's one of my favorites for potlucks:
Chicken 'N Biscuits
Dump 4 ish chicken breasts on top of a can of cream of chicken soup with about a half can of milk
Sprinkle on whatever frozen veggies you like, corn, peas, etc
Cook for a few hours until the chicken is fully cooked through. You can then mix it all up and shred the chicken or leave it as is.
Grab a tube of Pilsbury biscuits and cover the chicken in a layer of biscuit dough. Cover and let cook fully. Spoon up and enjoy!

 

[chandab]

beef and noodles...
I changed the recipe a bit to suit our needs/tastes. I honestly don't remember the original recipe amounts any more, but think I doubled the amounts, now I just wing it.
Brown the round steak in a pan, then transfer to the crock pot (I leave it in "steak form" to brown and cook it).
I use two packages of round steak (I think our homegrown packages are 2# each), a small can of mushrooms (usually stems and pieces, juice and all), and two standard cans of cream of mushroom soup.
Layer the crockpot, toss the mushrooms in first, then a layer of browned round steak, season with salt/pepper, then probably one can of the cream of mushroom soup spread over that layer, then another layer of browned round, salt/pepper, and then the last of the soup. [I have a big oval crockpot, so a smaller round one might take more layer.] I usually cook on low all day, try to get in at least 8 hours on low. Don't look at it while it cooks, cause the soup looks awful (looks curdled). Serve over cooked wide noodles.
[Left-overs are often better than firsts, as the "gravy" thickens in the fridge. Sometimes I cut up the meat for left-overs and just dump meat, gravy and noodles all in one bowl; sometimes just the noodles and gravy together, meat in second bowl.] For a veggie, I usually pick peas, and they can be mixed into the left-overs as well.]

 

[LostandFound]

How about split pea soup? I use a 32 oz box of chicken broth, half a bag of dried split peas, couple of diced carrots, and I prefer a ham hock but any sort of ham will do. If you use leftover ham you can just chop it up, but the hock you need to pull off the bone once it's done. It's a little thin the first day, but it turns solid in the fridge and will be thick afterwards. If you want it thicker the first day you can just use a little less chicken broth or a little more split peas.