Crock Pot Recipes You Can Share

Hi J., I have been married for 27 years and have never used a crockpot until 2 years ago. I wish I would have used it years ago. Anyway, I am still learning, but I picked up a great crockpot cookbook. It is called Fix It and Froget It Cookbook. The recipies are so easy and simple ingredients. I picked the book up at Bed Bath and Beyond. I think it was around $14. Good luck

You should go get the book "Fix it and Forget it" it is full of yummy crock pot recipes. There is one in it called Chicken Italiana (something like that) and we love it!

Rosemary and Red Pepper Chicken Breasts

1 medium onion, thinly sliced
1 medium-size red bell pepper, seeded and cut into thin strips
4 cloves garlic, minced or pressed
2 tsp. dry rosemary
½ tsp. dry oregano
8 oz. Mild Italian sausages, casings removed
8 skinless, boneless chicken breast halves (2-2 ½ lbs., total)
¼ tsp coarsely ground pepper
¼ cup dry vermouth or sherry
Salt
2 cups rice
3 cups chicken broth (heated)
Chopped parsley

In a 4-quart or larger electric slow cooker, combine onion, bell pepper, crumbled sausages, garlic, rosemary and oregano. Rinse chicken and pat dry; cut each half breast into 4 pieces; then add to mixture in pot. Pour in vermouth or sherry (chicken broth may be used, if desired), sprinkle with pepper. Cover and cook at low setting 5 hours. After 5 hours of cooking at low setting, turn the slow cooker to the high setting and add the rice and the heated chicken broth. Stir to be sure that the rice is combined with the mixture in the pot. Cover and cook at high setting for one hour or until rice is tender. Add more broth or water if more liquid is needed. Serves 8-10 people.

Recipe from Sunset Crockery Cookbook with adaptations by me. I usually fix a half recipe for two of us. My addition was the rice to make it truly a one dish meal. If you want to do something else just leave out the rice and extra chicken broth. You can use some kind of turkey sausage instead of the Italian. BTW the Sunset Crockery Cookbook great. You can find it on Ebay.

I got this recipe from Saving Dinner. You can check out her recipes at www.savingdinner.com.
Add the following to the slow cooker:
1 to 2 onions, sliced
1 whole chicken
and last add one bottle of your favorite bbq sauce

Also, I recommend you check out http://crockpot365.blogspot.com/
It is a website that specializes in slow cooker recipes.
Good luck!

Hello J.,
Here is my favorite one. I is really a stuffing like side dish, but you can put some chicken breasts in it and have an all in one meal kind of thing:

RICE AND BULGUR PILAF Serves 6

• 1 cup bulgur
• 3 cups boiling water
• 1 tablespoons olive oil
• 2 large leeks, white part only, cut in half lengthwise, cleaned and thinly sliced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme, crumbled
• ½ teaspoon crushed peppercorns
• 1 cup packaged brown and wild rice mix, rinsed
• ¼ cup finely chopped reconstituted sun-dried tomatoes
• 2 cups chicken or vegetable broth

1. Combine bulgur and boiling water in a bowl. Set aside for 20 minutes, until water is absorbed.
2. Heat oil in a large skillet over medium heat. Add leeks, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes.
3. Add garlic, thyme and peppercorns and cook stirring, for 1 minute.
4. Add rice and toss to coat.
5. Stir in broth; bring to a boil.
6. Transfer to 5-quart or larger slow cooker.
7. Stir in soaked bulgur.
8. Place a clean dish towel, folded in half to form two layers over top of the insert to absorb moisture.
9. Cover and cook on High 3 hours or low 6 hours, until liquid is absorbed and rice is tender.
Tips: Complete Steps 2 - 5, cover and refrigerate overnight. The next morning, soak the bulgur (Step 1) and then continue with the recipe. Or complete Steps 1-5, refrigerate overnight. The next morning, continue on with recipe.

PER SERVING: Cal 251, Fat 4 g, Fiber 7 g

J.,
Hi.....Try this one. My family always likes it & it's EASY!!
Buy a CHEAP pork roast (pork shoulder or pork butt)....
Brown it in a pan with a 2-3 Tbsp of evoo(extra virgin olive oil..sorry I use too many Rachel Ray reciepe's). Once nice & browned(on all sides) place in your crock pot with a jar of Green salsa (Love Safeway brand). Cook for 6-8 hours. It will be okay if it's longer....honestly it will just make the meat fall apart more.
Then serve with fresh tortilla's & cheese ( to make taco's burrito's,fajita's) clinatro,onions,maybe some mexican rice or refried beans...whatever you like.
It can also be used as leftovers. Take leftover meat & fry a bit in a pan (again a little evoo)...and presto, carnitas!
My kids like to mix it up with mashed potatoes?
I hope you like it....
I use to have tons of these crock pot reciepe's & LOST them so now I only make the ones I can still remember..LOL good luck,enjoy......
P.S. I saw all the responses, hope I wasn't too late.....
BUT, EVEN BETTER THAN A CROCK POT...A PRESSURE COOKER> LIKE A CROCK POT BUT YOU DON"T HAVE TO WAIT HOURS!!! KINDA LIKE A CROCK POT ON STERIODS>>>THE BEST THING TO HAVE IN YOUR KITCHEN!!!!!!!!

I usually do chicken thighs or drum sticks. I put then in frozen and add bbq sauce and cook for 5 hours. I sometimes use green or red enchilada sauce for a Mexican dinner. I also do pork ribs with bbq sauce. And I do just the chicken itself and add lemon pepper.

Sounds like you got alot of ideas but here is one more

4 frozen chicken breast
1 package of sliced mushrooms
1 small onion
1 package of lipton onion soup mix
1 16oz container of sourcream (I use nonfat but whatever)

throw it all in to the CP and let it cook all. We usually put it over rice or pasta. Its kinda like chicken stroganoff

J. this one is a favorite in my house and most of my friends have made it there favorite

4 large chicken breast
1/2 pacakage of taco Seasoning
Small jar of Sala

Put all in the crockpot and cook it for 6 hours

shreded the chicken( what i do is use a spatula and cut the chicken right inside the CP..

add 1/4 of Sour cream

serve with Flour Toritalls and Rice.

its realy gooda and there is usually enough for dinner the next day

This is a recipe I made up myself; boil and shred boneless, skinless chicken breast and place in crock pot. Add one chopped white onion, fresh chopped cilantro, one can of hominy, and one can of green enchilda sauce. Cook for 4 hours and serve with tortillas and spanish rice. My kids love it!!

Those recepies sound good -- my mouth is watering. . .

My favorite crock pot cookbooks are "Not Your Mother's Slow Cooker Cookbook" and "Not Your Mother's Slow Cooker Cookbook -- recipies for entertaining" both by Beth Hensperger and Julie Kaufmann. You can get them on amazon.com (or stores)

They also wrote a book on rice cookers recipies that my familiy loves.

I am sharing a resource. Flylady.net has some good poultry recipes for the crockpot.

We eat a lot of chicken too and I LOVE my crockpot. I have one of those that has the three different size pots. Anyway, this recipe is like the tortilla soup one but I use it as taco filling. Keep in mind I just throw all of these in the crockpot together and I rarely measure LOL
5-6 frozen chicken breasts (can use any part of chicken)/can black beans/can black olives/can Rotelle Mexican Tomatoes/can corn/jar salsa/can chicken broth. Cook it all together until finished on low heat. (if you need to add an extra can of something, go for it). Break apart chicken and serve in tortillas with rice and cheese. We have a George Forman that we use to grill them. I have others if you want to e-mail me. ____@____.com

Hi J.,
I don't like to precook my crockpot meals. Take some boneless skinless chicken breasts either frozen or fresh, add a can of cream of chicken soup and cook on low all day. You can add carrots, potatoes. You can also add broccoli and/or red bell peppers (add the peppers towards the end they may get too soggy). Make some rice either white or brown. Whala! You have dinner veggies and all.

Super simple spaghetti sauce w/ chicken:

Use any cut(s) of chicken you prefer; I usually use one whole cut-up chicken. It's easiest to first remove the backbone, as there will be tiny bones in your sauce that are hard to pick out if you don't. Trader Joe's sells a cut-up chicken that omits the backbone, and includes 3 thighs and 3 legs (wouldn't want to see that chicken! lol), which I've used to very good effect. Here's how you do it:

In a skillet, with a small amount of olive oil, brown the chicken on all sides (2-3 minutes per side). Transfer the chicken pieces to the crock pot. Pour two jars of your favorite marinara sauce over the chicken. Cook on low heat for 6-8 hours, or high for 4 hours. When ready to serve, cook pasta in a separate pot. You can either remove the bones, shred the chicken, and have a sauce that incorporates the chicken, or spoon the whole chicken pieces over the pasta and add sauce to taste.

I have two other recipes to share, but I need to look up the recipes, so I'll try to post again later. Enjoy!!

(Oh, and I've also just plopped the chicken in the crock pot without browning -- I can hardly tell the difference. Great if you're in a major super hurry.)

A friend of mine has a cookbook called "Not Your Mother's Crockpot" or something similar, and she seems to like it.

rather than try to give you a bunch of recipes, i can recommend the big slow cooker cookbook (i got mine at either sams club or costco). we use the crock pot a lot, and have found many yummy things in the book. one of our favorites is a casolete make with chicken and sausage. you can use turkey kielbasa and the flavor is wonderful.

We have a really good chicken salsa recipes that you can cook in the crock pot and it will make really good tacos if you choose. Take the chicken at least 2 breasts and first on the stove over high heat add chicken, white onion, chicken broth, salt, pepper and garlic powder and finish with water if you want to tone done the taste. Let it cook on the stove over high heat until most of the liquid is gone. Then transfer to crock pot with remaining liquid and let it cook for a few hours until it starts to flake apart. Then add chuncky salsa (at least 2 cups) and let it cook for another 2-4 hours. Then eat!

Yummy! I love the crock pot.
What I like to do is drop a bunch of chicken, whole or pieces, into the pot with some veggie stock, salsa, onions and garlic, Mrs. Dash lemon pepper blend, and whatever veggies and potatoes I have on hand. You can also toss some rice or barley in the bottom with the veggie stock and place the chicken and salsa over it. I do it on low- medium all day. It's great!
Another good one, do turkey chili. I found this recipe on the web and it looks good!
1 pound ground turkey or ground beef
1/2 cup coarsely chopped onion
2 cans (14.5 ounces each) diced tomatoes with juice
1 can (16 ounces) pinto beans, drained, rinsed
1/2 cup chunky salsa, your favorite
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup shredded Cheddar or Mexican blend cheese
1 to 2 tablespoons sliced black olives
PREPARATION:
In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients. Cover and cook on LOW setting for 5 to 6 hours. Taste and season with salt and pepper. Serve with a dollop of sour cream and a little shredded cheese and black olive slices.
Serves 4.
There are also some great chicken chili recipes, you can do a slow cook veggie soup, or even just beans.
I also like to make stew. YOu can use chicken- it does not have to be beef. Throw some stock and chicken chunks into the pot, add onions, garlic, pepper, and seasonings of choice. Add veggies like carrots and potatoes and green beans. Cook on low to medium all day and when the dinner bell rings, you have a fantastic meal! You can do things like chili verde, etc. The best thing, I think, would be just to start googling chicken (or turkey) crock pot recipes and trying them one at a time. A few favorite spots are allrecipes.com and cooks.com, recipezaar.com. etc.
I hope this helps!

My 3 year old son and I both love our version of chicken tortilla soup.

boneless skinless chicken thighs (cheaper than breasts and tastier in soup IMO)
chopped onion
frozen corn
Large can of stewed tomatoes
1 can black beans
1 can pinto beans
a couple crushed cloves of garlic
packet of taco seasoning (in the little envelope)

Cover with chicken broth and water

cook all day. When I get home from work, I use two forks to pull apart the chicken and tomatoes

I crush tortilla chips in the bottom of each bowl then pour hot soup over. Top with sour cream or cheese and there you have it.