Slow Cooker Recipes - Page 2

UndrThTblNDrumng · 01-16-2010, 01:57 AM

Quote:

Originally Posted by sasmama

I have also been wanting to try this:
http://crockpot365.blogspot.com/2008...-crockpot.html

ok now that's just awesome!

Rachel · 01-16-2010, 09:31 PM

that pot roast sounds amazing too! Mmmm. The cream cheese chicken is cooking right now, it smells really good! I used cream of broccoli instead of cream of chicken. Can't wait to eat.

Rachel · 01-17-2010, 01:04 AM

..it WAS good!

even my 2 yo ate it happily, and she doesn't often eat whats cooked for dinner. We added broccoli and served it over farfalle pasta. I shredded the chicken into bite size pieces (more like, hacked at it with a steak knife while it was still in the crock pot before pouring the sauce over it!)

keltonsmom · 01-17-2010, 02:11 PM

I'm vegetarian....anyone have any recipes for me?

tainey · 01-17-2010, 06:02 PM

Going to try the cream cheese chicken, but will try to skip the step where you pout over the chicken

Stacey012345 · 01-17-2010, 08:11 PM

Anyone have a whole wheat bread recipe for the crockpot? That 1st one got me thinking but we don't eat white bread here.

One to share.....it's delicious...

Moroccan Chicken - Delicious crockpot recipe!

8 chicken drumsticks, skin removed
1 can (8 oz) pineapple tidbits or chunks in juice, undrained
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon dried marjoram leaves
3/4 teaspoon crushed red pepper
Dash of ground ginger
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup sliced pimiento-stuffed olives (Optional - you can leave out if you don't care for olives)
1 tablespoon chopped fresh parsley

PREP TIME: 15 minutes
Slow Cooker - 5 to 6 quart
Cook Time: Low 4 to 5 hours
Finishing Cook Time: High 15 minutes

1. Place chicken in 5 to 6 quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper, and ginger; pour over chicken.

2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. Cover to keep warm.

3. Remove fat from sauce. Mix cornstarch and water; stir into sauce.

4. Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.

5. Pour sauce over chicken. Sprinkle with parsley.

Serving Suggestion: Make about 3 cups of couscous to go with these saucy chicken legs and it will soak up all of that wonderful sauce that is spooned over the chicken. For a flavor twist that goes great with the dish, cook the couscous in pineapple juice instead of water. Or you can even use rice for the same purpose, too.

mamakaty · 01-17-2010, 08:52 PM

Quote:

Originally Posted by tainey

Going to try the cream cheese chicken, but will try to skip the step where you pout over the chicken

omg, I can't believe I did that, and that no one else ever noticed it (or at least pointed it out!!). oops...

Jrits · 01-18-2010, 08:52 AM

Here's a recipe that I've had for a while (can't remember where it's from), but it's a delicious warm soup for the winter

Chicken & Dumplings Soup

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.