This topic contains 7 replies, has 7 voices, and was last updated by 
benny7210 16 years, 11 months ago.
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I like to cook, we embrace the eat local, eat seasonal philosophy, but when it comes down to it, on weekends or vacations when we’re running around looking for junk in the woods, we end up with frozen pizza or just snacks.
I’d like to be more intentional about feeding ourselves well and thought….slow cooker!
Do people want to share favorite slow cooker recipes here? If there’s an interest, I’ll post a couple of mine and look forward to discovering some new ones.
I have a few that I can hare. I will enter them later.
Same here! Maybe there could be a sub-topic called the cookin’ cache or something like for a recipe exchange. Just a thought out loas is all.
This is Mrs. Benny7210 and I will get some slow cooker recipes together and post them a little later.
Birdin’
In winter I use my slow cooker to do a lot of soups… was doing this even before I began caching. I then freeze lots of smaller containers to do a quick grab for lunches in the morning, since I’m always in a rush!
Two of my very favorites… which really take very little in the way of prep time: Navy bean soup and White Chili with Chicken. I do others… Split Pea and a time consuming from scratch Roasted Red Pepper Soup. ( I don’t do vegetable soup… I hated it even as a child… I have my reasons!)
Another easy in the slow cooker…Shredded Beef (great for sandwiches) a roast beef …add beef bouillion cubes (can’t recall how many) and water… cook all day 6-8 hours… then shred and serve on buns. Also, invest in a George Forman grill … it’s the quickest way I know to make salmon, burgers or anything grilled!
GrannyGoesAlong (aka Joyce)This one couldn’t be more simple, and also couldn’t possible taste any better.
Toss a turkey roast in your slow cooker with a can of whole cranberries poured over the top. Let it cook 4-6 hours on low (dependent on size of roast), and serve.
For best results, use fresh unfrozen turkey, and organic cranberries.
YUMMY!
Larger roasts and larger cookers require more cranberries. We wouldn’t want the Turkey to dry out. Also, resist the temptation of opening the lid while it’s cooking. Doing this once can dry out the turkey.
My three favorite are pulled pork sandwiches, but I always have to pull the recipe. Italian sausage (Habenaro Chicken ones are the best but I like them hot) boil a package long enough to get the grease/fat out, add one thinly sliced onion, one thinly sliced green pepper (or any color of your choice) and 2 cans of stewed or diced tomatoes (with Italian seasoning) on high for 3-4 hours or low for 6 hours.
And chili..I would give you a recipe but I never make it the same way twice, I never know what is going in until I shopCreamy Chicken
4 to 6 chicken breast halves , skin removed
1/4 cup melted butter
salt and pepper to taste
1 glove garlic, minced
1 can (10 1/2 ounces) cream of chicken soup
8 ounces cream cheese, cut into cubes, can use reduced fat.
1/2 cup chicken broth
1 cup chopped onions
1/2 cup chopped celeryPlace chicken breasts in crockpot. Brush the chicken with butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6 to 7 hours.
POTATO MINESTRONE SOUP
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained.
1 (15 ounce) can garbanzo beans (chickpeas)
1 (14.5 ounce) can beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion. (I used chopped onion)
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 (10 ounce) package frozen chopped spinach, thawed and drained.
2 cups frozen peas and carrots, thawedIn a slow cooker, combine the first 13 ingredients, Cover and cook on low for 8 hours, Stir in the spinach, peas and carrots; heat through.
CROCK POT CHICKEN STROGANOFF
1 lb boneless skinless chicken breasts, frozen
1 can Cream of mushroom soup, undiluted
16 ounces sour cream
1 package onion soup mixPlace frozen chicken breasts on the bottom of the crock pot.
Mix the other ingredients together and pour over chicken breasts
Cook on low for about 7 – 8 hours, or until chicken is no longer pink in the center
Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
Serve over rice or noodles.SLOW COOKER CHICKEN TACO SOUP
1 Onion chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce ) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be shredded, Stir the shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream and crushed tortilla chips if desired.
I have already cooked this recipe for 7 – 9 hours and just shredded the chicken and put back in the slow cooker right before we were ready to eat. Also just diced the chicken before putting it into the slow cooker, and used diced chicken instead of shredded…… your choice.
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