1 (5 lb) roasted chicken
½ c. butter
2 c. chicken stock
½ onion, sliced thinly
1 tsp dried oregano
1 tsp dried parsley
1 tsp lemon pepper
Sprinkle of Montreal Chicken seasoning
Salt and pepper to taste
Place the roaster chicken in the crock pot, then rub chicken down with butter. Season with all spices, sprinkling liberally. Pour in stock and then drop in sliced onions. Allow the chicken to cook on high for 5 hours in the crock pot.
from: Community Table
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Tuesday, October 24, 2017
Tuesday, September 23, 2014
Beef Stew
2 pounds beef stew meat, (cut into bite-sized pieces)
1/4 c. flour
2 T. olive oil
1 tsp salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6 oz can tomato paste
32 oz beef broth
2 tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
Crock Pot Method:
In a large bowl, toss the beef with flour, salt & pepper to coat evenly. Brown in the olive oil.
Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
Quick Cook Method (Electric Pressure Cooker):
In a large bowl, toss the beef with flour, salt & pepper to coat evenly. On the 'Brown' setting, warm the oil and brown the beef on all sides. Transfer the meat to a bowl.
Add the broth to the cooker and bring to a simmer, stirring to scrape up the browned bits. Add the beef, onion, garlic, carrots, celery, potatoes, tomato paste and spices, stir to combine. Cover and cook on high pressure setting for 20 minutes. When done cooking, release the pressure according to the manufacturer's instructions.
adapted from: family fresh meals and williams-sonoma
1/4 c. flour
2 T. olive oil
1 tsp salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6 oz can tomato paste
32 oz beef broth
2 tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
Crock Pot Method:
In a large bowl, toss the beef with flour, salt & pepper to coat evenly. Brown in the olive oil.
Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
Quick Cook Method (Electric Pressure Cooker):
In a large bowl, toss the beef with flour, salt & pepper to coat evenly. On the 'Brown' setting, warm the oil and brown the beef on all sides. Transfer the meat to a bowl.
Add the broth to the cooker and bring to a simmer, stirring to scrape up the browned bits. Add the beef, onion, garlic, carrots, celery, potatoes, tomato paste and spices, stir to combine. Cover and cook on high pressure setting for 20 minutes. When done cooking, release the pressure according to the manufacturer's instructions.
adapted from: family fresh meals and williams-sonoma
Monday, March 10, 2014
Chinese Pork Tenderloin with Noodles
2 (1-lb) pork tenderloins, trimmed
1/4 c. lower-sodium soy sauce, divided
1 T. hoisin sauce
1 T. tomato sauce
1 t. sugar
1 t. grated peeled fresh ginger
2 garlic cloves, minced
3 T. seasoned rice vinegar
1 t. dark sesame oil
8 c. hot cooked Chinese-style noodles (about 16 ounces uncooked)
1 c. matchstick-cut carrots
3/4 c. diagonally sliced green onions
1/4 c. fresh cilantro leaves
1/3 c. chopped unsalted, dry-roasted peanuts or cashews
1/3 c. chopped fresh cilantro
9 lime wedges
Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat.
Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.
from: myrecipes.com
1/4 c. lower-sodium soy sauce, divided
1 T. hoisin sauce
1 T. tomato sauce
1 t. sugar
1 t. grated peeled fresh ginger
2 garlic cloves, minced
3 T. seasoned rice vinegar
1 t. dark sesame oil
8 c. hot cooked Chinese-style noodles (about 16 ounces uncooked)
1 c. matchstick-cut carrots
3/4 c. diagonally sliced green onions
1/4 c. fresh cilantro leaves
1/3 c. chopped unsalted, dry-roasted peanuts or cashews
1/3 c. chopped fresh cilantro
9 lime wedges
Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat.
Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.
from: myrecipes.com
Wednesday, March 6, 2013
Crock Pot Disneyland Chicken
1 cup ketchup, no HFCS
4 cloves garlic
1 small can of crushed pineapple with juice
1/2 cup brown sugar
1 Tb. red wine vinegar
1/2 cup soy sauce, low sodium
1/4 cup orange juice concentrate
3 Tb. water
6-8 boneless, skinless chicken breasts
Combine everything in crock pot and cook on low for 6-8 hours.
Serve with veggies, couscous, brown rice, or potatoes.
from: Trainer Momma
Tuesday, September 14, 2010
Pulled Pork Sandwiches
3 to 4 pounds boneless pork shoulder (you can also used boneless pork loin – not tenderloin)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Audrey's little note: this recipe is wonderful..."McCormick Slow Cookers BBQ Pulled Pork" seasoning packets are even better! Serve either recipe with some good coleslaw and you've got a seriously satisfying comfort meal.
from: My Kitchen Cafe
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Audrey's little note: this recipe is wonderful..."McCormick Slow Cookers BBQ Pulled Pork" seasoning packets are even better! Serve either recipe with some good coleslaw and you've got a seriously satisfying comfort meal.
from: My Kitchen Cafe
Sunday, February 28, 2010
Sweet & Spicy Slow-Cooker Chicken
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 c. brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.
from: My Kitchen Cafe blog
1 (14 ounce) can petite diced tomatoes, undrained
1/3 c. brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.
from: My Kitchen Cafe blog
Thursday, November 12, 2009
Sour Cream Chicken
2-4 chicken breasts
1 can cream of chicken soup
½ c mayo
2 Tb chopped onion or sprinkled dry onion
½ pint sour cream
1 cup cheese
1 tsp lemon juice
salt and pepper
Place chicken, cream of chicken soup, onion, lemon juice, salt and pepper in crockpot and cook on low 6-8 hrs or high 3-4 hours.
During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese.
Serve over rice and sprinkled with shredded cheese, salt and pepper.
from: Dinner's Ready blog
1 can cream of chicken soup
½ c mayo
2 Tb chopped onion or sprinkled dry onion
½ pint sour cream
1 cup cheese
1 tsp lemon juice
salt and pepper
Place chicken, cream of chicken soup, onion, lemon juice, salt and pepper in crockpot and cook on low 6-8 hrs or high 3-4 hours.
During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese.
Serve over rice and sprinkled with shredded cheese, salt and pepper.
from: Dinner's Ready blog
Monday, April 27, 2009
Ranch Pork Chops with Parmesan Mashed Potatoes
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.
from: Picky Palate blog
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.
from: Picky Palate blog
"Cafe Rio" Shredded Pork Burritos
1 pork roast
3/4 C. brown sugar
1 small can tomato paste
1 T. chili powder
1/2 t. oregano
1/2 t. cumin
1 t. salt
1 can Coca-Cola
Place pork in crock pot and pour enough Coke to cover. Add other ingredients and mix together. Cook on low for 6-8 hrs., shred the meat halfway through.
For the burrito:
1 batch seasoned rice (allow about 30 mins for prep)
tortillas
black beans
shredded mozzarella
green enchilada sauce
sour cream
Warm tortillas over medium heat griddle, build burritos with the rice, beans, mozzarella and enchilada sauce. Wrap up then smother with more enchilada sauce and mozzarella. Cook in oven at 375 until cheese is bubbly. Garnish with sour cream.
Audrey's little note: This recipe can easily be adapted to a hearty salad...just add your choice of white corn and tomato, then serve all the fixin's with lettuce and a cilantro-ranch dressing. Ooh, and tortilla chip strips would be good too!
adapted from: Cammi's friend Jamie
3/4 C. brown sugar
1 small can tomato paste
1 T. chili powder
1/2 t. oregano
1/2 t. cumin
1 t. salt
1 can Coca-Cola
Place pork in crock pot and pour enough Coke to cover. Add other ingredients and mix together. Cook on low for 6-8 hrs., shred the meat halfway through.
For the burrito:
1 batch seasoned rice (allow about 30 mins for prep)
tortillas
black beans
shredded mozzarella
green enchilada sauce
sour cream
Warm tortillas over medium heat griddle, build burritos with the rice, beans, mozzarella and enchilada sauce. Wrap up then smother with more enchilada sauce and mozzarella. Cook in oven at 375 until cheese is bubbly. Garnish with sour cream.
Audrey's little note: This recipe can easily be adapted to a hearty salad...just add your choice of white corn and tomato, then serve all the fixin's with lettuce and a cilantro-ranch dressing. Ooh, and tortilla chip strips would be good too!
adapted from: Cammi's friend Jamie
Wednesday, October 29, 2008
French Dip
1 pot roast
1/2 green pepper
1/2 red bell pepper
1/2 onion
mozzarella
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
rolls (french bread rolls or sub rolls are good)
In crockpot, dissolve Au jus packet in 3 cups of water then add the roast. Cook on low for 6-8 hours or high for 4-5 hours (the longer it cooks the better it is). About 1 or 2 hours before it is finished, shred the beef then slice the peppers and onions and add to crockpot.. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.
from: Dinner's Ready blog
1/2 green pepper
1/2 red bell pepper
1/2 onion
mozzarella
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
rolls (french bread rolls or sub rolls are good)
In crockpot, dissolve Au jus packet in 3 cups of water then add the roast. Cook on low for 6-8 hours or high for 4-5 hours (the longer it cooks the better it is). About 1 or 2 hours before it is finished, shred the beef then slice the peppers and onions and add to crockpot.. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.
from: Dinner's Ready blog
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