Are you willing to share your #1 crock pot recipe?

I am looking for new crock pot recipes and would like yours! If you are willing to share your favorite crock pot recipe, I would greatly appreciate it :) Thanks!

8 Answers

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  • Emu
    Lv 7
    9 years ago
    Favorite Answer

    This is so easy to throw in the crockpot before I go to work of the morning...and when I come home, I have a complete meal ready and waiting...and the house smells terrific!

    SOUTHWEST CHICKEN

    1 15 oz. can whole kernel corn, drained

    1 15 oz. can kidney beans, rinsed and drained

    1 15 oz. jar chunky salsa, divided

    2 boneless skinless chicken breasts or 4 thighs or drumsticks.

    Combine corn, kidney beans and 1/2 of the salsa in a crockpot. Top with chicken; pour the remaining salsa over chicken. Cover and cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours.

  • 4 years ago

    1

    Source(s): Modern People Paleo Cookbook : http://PaleoCookbook.raiwi.com/?Raqe
  • Emma
    Lv 7
    9 years ago

    Here are a bunch of Chicken Crockpot Recipes that are quite good - http://www.gourmet-living.com/category.html?catego...

  • 9 years ago

    pick through 4 cups pinto beans to remove rocks, bad or black beans, and rinse in tap water. Shake the water out of the colander and put beans in 5 quart crock pot. Dice 1 pound salt pork in 1/4 inch cubes and add it, mince one or two medium onions and add them. Fill crock with cold bottled water (not tap water). Turn on high and cook 8 hours. Check water level, add boiling bottled water as needed. Add 2 tablespoons salt, turn heat to low and let cook for another 8 hours. Stir occasionally.

    in the other 5 quart crock pot at the same time as you are starting your frijoles, put in 4 minced medium onions, put in 1 pint hot Hatch red chile puree, fill half full with bottled water and turn on high. Brown 2 pounds lean ground beef and 2 pounds bulk sausage. pour off any grease. Add this to the pot of chile puree and onions. Let cook for 8 hours. Adjust seasonings like salt, oregano, cilantro, and garlic if desired. Add water as needed, lower heat to low and continue cooking for another 8 hours.

    in 2.5 quart crock pot: go to http://www.bettycrocker.com and find the recipe for crock pot chocolate pudding cake.

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  • 9 years ago

    I don't own a crock pot, Sunshine, but I have heard it is wonderful to have in the kitchen. :)

    Low and slow, is the business - I roast in this fashion.

    Do pork loin, marinated in a bit of olive oil, mustard, horseradish, or ketchup, and dried herbs - I like to use oregano,parsley, thyme, marjoram, whatever u have.

    Season w garlic, paprika, salt and pepper.

    Now place a few eggs in their shell, in the bottom of the pot itself.

    Enough water for eggs to submerge - soy sauce, Worcestershire, or not, homemade broth or not.

    Vegetables are cut into bite sized, after peeling them - try turnip - i prefer the yellow, but purple is fine, sweet potato or other that will maintain shape - red, or firm white, celery and carrots, about one hour prior to finish.

    Onions are peeled and chopped, and nestled around meat and eggs.

    Serve w green salad, shaved cheese or feta, dress w lemon, olive oil and balsamic or red wine vinegar.

  • 9 years ago

    this one sounds weird, here goes. i use a bag of frozen meatballs, im sure it would be very yummy with a homemade meatball recipe but anways. i use just a regular size bag, not sure how big that is, but its not like family size or anything, just normal. but put the meatballs in the bottom of the crockpot, then stir on a jar of chili sauce( its either 12 or 16 oz, whatever it comes in) and then stir in the same amount of grape jelly. it sounds so weird but its soooo good! put it on low for like 4 hours, you can eat them by themselves or use them for a meatball sandwich or whatever you choose. sorry i dont have exact oz's and stuff but you can guestimate and it will turn out good. trust me.

  • Anonymous
    9 years ago

    http://allrecipes.com/Recipe/Slow-Cooker-Chicken-a...

    This recipe is a staple in my house. It is extremely easy and very customizable. I personally add a little chardonnay, pepper, and thyme. It also keeps well and the leftovers taste great.

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