NewlyMrs
Laugh-Live-Love LIFE!
Member since 10/06 14432 total posts
Name:
Jennifer
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Re: share your best crock pot recipes
I have so many me & DH love....
Here are a few....Sorry if not exact, I wing most of mine...
Pulled pork
2 c bbq sauce
1c ketchup
1/3 c light brow sugar
1 teaspoon dried oregano
salt & pepper
1/2 cup chili sauce
In a bowl mix 2 cups bbq sauce (i used jack daniels BBQ), 1 cup ketchup, 1/3 cup packed light brown sugar, 1 teaspoon dried oregano, salt & pepper and 1/2 cup chili sauce. I throw in jalapenos too, LOVE SOME HEAT!
pour over pork and cook on low for about 6 hours....shred and serve. I serve it on toasted rolls
Jalapeno Roast Beef Sandwiches
3 to 5 lb roast
1 can beef stock
6 - 8 jalapenos (cut into 1/2 pieces)
Salt and pepper to taste
Mix all ingredients in a crockpot. Cook for 8-10 hours. Halfway through cooking, turn the roast. Just before serving, remove roast and shred, returning meat to crockpot and then serve on sandwich rolls with mozzarella cheese.
Chicken Enchiladas
Yield: 16 enchiladas, 8 servings
Ingredients
1 1/2 pounds skinless boneless chicken breast
Salt and pepper, to taste
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 whole green chilies, canned
4 chipotle chilies, canned
1 (28-ounce) can stewed tomatoes
1 cup Cheddar and Jack Cheeses, shredded
16 corn tortillas
1 1/2 cups enchilada sauce, canned
Garnish: chopped cilantro, chopped scallions, sour cream, chopped tomatoes
Preparation
Place chicken in crockpot with next ingredients (up to tortillas and enchilada sauce).
Simmer on low for 6 to 8 hours. Break apart chicken and stir. Then allow to cool 30-60 minutes.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Home-Style Pot Roast
Ingredients:
4 Chopped Red Potatoes (leave skin on if prefer)
1 Chopped Onion
3 Chopped Carrots
2 Chopped Celery
1 Clove Garlic
1 Lean beef Chuck or top round pot roast, about 3 to 4 pounds, cut in to pieces is necessary to fit
1 teaspoon salt
¼ teaspoon pepper
½ cup dry red wine or beef broth
2 tablespoons fresh minced parsley
¼ cup cold water
3 tablespoons all-purpose flour
Preparation
In slow cooker combine the chopped potato, onion, carrots, celery, and garlic. Trim the beef roast and in a large pan brown on all sides. Place meat over the vegetables. Sprinkle roast with salt and pepper, pour the ½ cup of wine or beef broth over roast.
Cover and cook on LOW for 8 to 10 hours.
Remove the pot roast to warm serving platter. Strain the vegetables; reserve 2 cups cooking liquid. If necessary, add water to make 2 cups. Put the reserved liquid in the freezer for a few minutes, so fat will quickly rise to top. Spoon the vegetables around roast and sprinkle with parsley. Cover meat with foil to keep warm while preparing gravy. Skim excess fat from reserved cooking liquid; pour liquid into a saucepan. Blend the ¼ cup cold water slowly into flour, stirring until smooth; stir into cooking liquid.
Cook over medium-low heat, stirring until thicken and bubbly. Serve gravy with pot roast and vegetables.
Serves 6 to 8.
Creamy Mexican Crockpot Chicken
4-5 boneless chicken breasts
1 can black beans
1 can corn
1 jar salsa , any kind
1 package cream cheese
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into Crockpot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in Crockpot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!
4 servings
(If you like some heat, add some chipoltes or jalapenos. Works well with turkey tenderloins, ground chicken or turkey too)
BEST SPLIT PEA
Ingredients:
3 cups dried split peas
About 7 cups water or vegetable stock
1 bay leaf
½ to 1 tsp dry mustard
2 cups mined onion
4 – 5 cloves garlic, crushed
3 stalks celery, thinly sliced
2 medium carrots, sliced or diced
1 small potato, cut in half lengthwise and sliced thinly
1 tsp salt
Lots of fresh ground black pepper
3 – 4 Tbsp red wine or cider vinegar (balsamic would be good too!)
Preparation
Place all ingredients crock-pot. Cover and let simmer on low setting for 8 to 10+ hours until really thick!
Serve with some crusty bread for a warm and hearty meal!
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