Archive for Crockpot

Slow-baked Potatoes


4 baking potatoes, well scrubbed but not dried

Prick potatoes with a fork and wrap them individually in aluminum foil.  Place the wrapped potatoes in a slow cooker, cover, and cook on low for 6-8 hours, until soft.

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Herb-infused Corn on the Cob


8 ears corn
8-16 long sprigs of thyme, rosemary, basil, or other fresh herbs
½ c. hot water

Pull back the corn husks, leaving them attached; remove the silk and rinse the ears under cold running water.  Trim the corn if needed to fit into the slow cooker.  Place 1-2 stems of herbs on the corn and bring the husk back up to close around the herbs.

Place the corn in the slow cooker; it may need to stand upright to fit.  Add the water, cover, and cook on low 2-4 hours, until the corn is tender.  Serve hot.

 

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Five Hour Stew


One of Mom’s recipes – really good on a cold winter day!  I also have added chopped fresh rosemary and parsley, as well as garlic.  I also have added red capsicum, cut into chunks.

2 lb. (1 kg.) lean beef (do not brown)
1 15-oz. (445 ml.) can tomatoes, or 1 pt. fresh chopped tomatoes with juice
2 tbsp. brown sugar
6 large carrots, cut into chunks
3 medium potatoes, quartered
1 c. celery, sliced 1 onion, diced large
3 tbsp. tapioca
1 c. water 3 beef bouillon cubes
1½ tsp. salt
¼ tsp. pepper

Mix all ingredients together in a covered casserole; bake at 250° F (120° C) for five hours, stirring occasionally. If using a crock pot, cook on low for 8 hours.

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Chicken with Winter Vegetables


11/27/10 – I made half a recipe in the crock pot – cooked it on low for 4 hours, and used sweet potato instead of regular potato.  It was good!

4 whole chicken breasts, skin removed
12 whole small carrots, peeled
3-4 medium parsnips, peeled and halved
2-3 large potatoes, peeled and quarters
1 stalk celery, sliced
5-6 scallions, sliced – use some of the green part
2 tbsp. chopped parsley
3 c. chicken broth
Freshly ground salt and pepper

Arrange all ingredients in a heavy skillet or shallow pan with a cover.  Pour the broth over the chicken and the vegetables; season with salt and pepper.

Cook, covered, over medium heat until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.  Serve in deep plates or shallow soup plates.

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Crockpot Lasagna


This recipe came from Deb – good lasagna without running a hot oven.

1 lb. lean ground beef, browned
1 jar (26-28 oz.) pasta sauce
8 oz. can tomato sauce
9 lasagna noodles
1 lb. ricotta cheese
3 c. shredded mozzarella cheese
¼ c. Parmesan cheese

Spray crock with non-stick spray.  Spread ¾ c. of the pasta sauce in the bottom; stir remaining pasta sauce and tomato sauce into the browned ground beef.

Layer 3 lasagna noodles over the sauce in the crock, breaking noodles as necessary.  Top with 1/3 of the ricotta and sprinkle with 1 cup of the mozzarella.  Top with 1/3 of the ground beef mixture.  Repeat all layering twice, and top with the Parmesan cheese.  Cover and cook on low setting for 3½ to 4½ hours.

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Chicken Tortilla Soup


Recipe from Sherry – the best chicken tortilla soup recipe I’ve found:

4 chicken breasts
2 15-oz cans black beans
2 15-oz cans Mexican diced tomatoes
1 c. salsa
4 oz. can chopped green chiles
14½ oz. tomato sauce
tortilla chips
grated cheese
sour cream

Combine all ingredients except chips, cheese, and sour cream in a large crockpot.  Cover and cook on low for 8 hours.  Just before serving, remove chicken and cut into bite-size pieces; stir back into soup.

To serve, place a small amount of tortilla chips in each individual bowl and top with sour cream.  Ladel soup over the chips and top with grated cheese.

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Clay Pot Chicken


Lesley made this as an experiment – the first time she’d used this receipe.  It was wonderful!  I modified it slightly in order to cook it in a crock pot.

4 cloves garlic, crushed
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. hoisin sauce
2 tbsp. lime juice
1 oz. fresh lemon grass, chopped finely
4 large boneless chicken breasts, cut into large chunks
1 large white onion, sliced
1 fresh long red chili, sliced thinly or 3 dried red chilis
1/2 c. chicken stock
4 oz. fresh shittake mushrooms, sliced
4 green onions, cut into 2″ pieces
1 lb. cabbage, cut into chunks

Combine garlic, sauces, juice and lemon grass in large bowl.  Add chicken and toss to coat.  Cover and refrigerate 3 hours or overnight.

Place chicken mixture in crock pot with onion, chili and stock; mix gently to combine.  Cook on high 3 – 3 1/2 hours.  Add mushroom, green onion, and cabbage; cook an additional 1/2 hour, stirring occasionally.

Serve with rice or wide noodles.

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