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Old 01-25-2009, 05:15 AM   #61
averill94
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We just had:
boneless skinless chicken thighs
carrots cut up
onion cut up
sclied mushroom
THen I make a packet of roast chicken gravy pour it over.
6-7 hours later make the egg noodles and voila!

I hadn't made it in years but now that I am working longer hours that crock pot is making its comeback!
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Old 01-25-2009, 09:45 AM   #62
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Love this thread!
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Old 01-25-2009, 11:57 AM   #63
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Quote:
Originally Posted by Duke&Tree View Post
We regularly use this website for new and fun crockpot recipes:

http://www.50plusfriends.com/cookboo.../index-5b.html
Great site!
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Old 01-26-2009, 05:41 PM   #64
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This thread inspires me to bring out my crock pot again -- but I have a question for those recipes using beef roasts (pot roast or italian beef) or pork roasts. Do you brown the meat before putting it in the pot, or just put it in raw? Any advantages or disadvantages to browning it first?
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Old 01-26-2009, 06:03 PM   #65
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Quote:
Originally Posted by magik View Post
I've made some really tasty soups and chili with recipes from Fresh from the Vegetarian Slow Cooker. For those of you who don't like using canned or processed ingredients, this book is great for that. The only thing I've found with it is that I think even on low, my slow cooker must be hotter than whoever designed these recipes because I always have to cook my stuff less time than the recipe says.

I also really liked the slow cooker lasagna recipe that was on the back of a Lipton vegetable soup box I found once. I think this is pretty much the same recipe.

I wish my slow cooker had a start timer because then I know I'd use it more often. Since my slow cooker always seems to take less time than the recipes call for, even 8-10 hour recipes I can't leave going while I'm at work without risking all the liquid steaming out.

One thing I really like to do, and it's free, is go to the library and check out cookbooks related to whatever style of cooking I feel like. So I'd recommend taking advantage of your local library and seeing if they have any slow cooker cookbooks in their collection for inspiration.
For those of us that have the high-heat even on low, crock-pots, get a digital timer. I picked one up at Lowe's for about $5.00 I can set the exact stop and start time (unless you have a crock-pot with a timer.)
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Old 01-27-2009, 05:38 AM   #66
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I love this one, it is cooking right now

4 chicken breasts
1/2 package of taco seasoning
12 oz jar of salsa
1 can cream of mushroom

cook all day
pull the chichen apart- like pulled pork

I searve this in burritos with regular taco items
or-serve over rice
or serve on a bed of lettece,tomato,olives,avacodos and top with crushed tortilla chips

you can also add sourcream at the end of the cooking, if you don't mind the extra calories.

my whole family loves this
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Old 01-27-2009, 05:56 AM   #67
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Quote:
Originally Posted by mrspaha View Post
This thread inspires me to bring out my crock pot again -- but I have a question for those recipes using beef roasts (pot roast or italian beef) or pork roasts. Do you brown the meat before putting it in the pot, or just put it in raw? Any advantages or disadvantages to browning it first?
No, you can just drop it in raw. No need to brown a roast of any kind.
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Old 01-27-2009, 08:59 PM   #68
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Quote:
Originally Posted by mrspaha View Post
This thread inspires me to bring out my crock pot again -- but I have a question for those recipes using beef roasts (pot roast or italian beef) or pork roasts. Do you brown the meat before putting it in the pot, or just put it in raw? Any advantages or disadvantages to browning it first?
I know some people brown it for extra flavor or just because. I don't because I'm lazy. I do make sure it is thawed.
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Old 03-13-2009, 03:38 PM   #69
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Love these!!!! Keep em coming!
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Old 03-13-2009, 07:20 PM   #70
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Not sure if this has been posted already - if so I apologize!

Taco Soup

1 pound hamburger
1 ranch dressing mix
1 taco seasoning
2 cans kidney beans
1 can black beans
2 cans tomato sauce

Cook on low 6 to 8 hours and service with tortilla chips and cheddar cheese. This is also actually a WW recipe so low fat as long as you don't overdo it on chips and cheese (Like I tend too! )
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Old 03-14-2009, 04:07 PM   #71
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My DH was very sceptical about roast chicken - how will it cook, how will it brow, surely it won't taste like "real" roast chicken Well guess what? NOW he won't do it any other way, because its a whole lot easier cleanig a crockpot than a roaster (No need to ask who has to skin the fizzer though ) What does everyone do with all the liquid? I've been disposing of it like grease, but should I separate it out and extract any "dripping"?
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Old 03-15-2009, 04:27 PM   #72
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I cant believe I havent found this thread before!!
I got a eye of round getting happy right now in the croc pot..
Love the recipese,got to try some of them!!
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Old 03-24-2009, 05:11 PM   #73
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I've added an index for this thread to the one for "Crock Pot Crazy" - it is post #7 & is a sticky at the top of this forum. http://www.disboards.com/showthread....8#post26809418
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Old 11-03-2009, 04:39 PM   #74
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Quote:
Originally Posted by My2BabiesLexis&Dill View Post
I second this recipe!!! My family LOVES it.

Crock Pot Chicken and Dumplings
2 chicken breasts - boneless skinless (can use thighs if you don't like breasts)
1 can cream of chicken soup
2 Tbsp. margarine
2 cans refrigerator biscuits
1 soup can of water

Put the chicken breasts in a crock pot, top with soup, margarine, and water. Cook on low 6-8 hours or on high 3-4 hours. Shred the chicken with 2 forks and stir. 45 minutes before serving (turn heat to High if cooking on Low), cut biscuits into small pieces and add to crock pot.

I've never made chicken and dumplings before and would like to try. This recipe sounds good and easy, just the kind I like. Plus not too many ingredients.

How small is small when you cut up the biscuits? And about how many people will this recipe feed?
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Old 11-10-2009, 11:35 AM   #75
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It seems a lot of biscuits in relation to chicken - maybe its supposed to be more of a soup?
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