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i finally got a crock pot today. i have a few recipes that i've found to try out but i was hoping some of you might be willing to share some of your favorite crock pot recipes
I love pulled pork sandwiches. Yesterday, I put a cheap ($1.78/pound) pork roast in the crockpot, on top of sliced onion and green pepper, covered with BBQ sauce, and cooked on low for 10 hours. I live in high altitude, so I always have to cook everything longer - 8 hours would probably be plenty. After cooking, it was so tender I pulled it apart with a fork, and then served it on toasted buns. I threw out the onion and pepper. It was very tasty.
I'd have to dig up recipes (probably my favorite is the chicken chili thingy or whatever it is), but I have to say a crock pot is THE best way to cook chicken. I don't cook with much red meat, but mostly boneless chicken breasts or sometimes turkey. And since any tiny bit of something-not-quite done on a piece of chicken is terribly disgusting, I find it easy to overdo it and get it dry.
But a crock pot works great. Even if all you do is cover it with water and let it cook. It'll be juicy and it takes a lot of over-doing to get it dry. So it's a good start for anything else you want to do with it. If you need shredded meat, it's also an easier way to do that cause stuff just pulls apart so easily.
(Of course, you do end up with that big heavy thing to clean out.)
I found a recipe but not the chili thing I thought it was. (That's not a crockpot.) But same sort of concept, a chicken tortilla soup. I notice everyone's going with red meat recipes, so mine's of a completely different type. But I love this sort of thing:
* 1 pound shredded, cooked chicken
* 1 (15 ounce) can whole peeled tomatoes, mashed
* 1 (10 ounce) can enchilada sauce
* 1 medium onion, chopped
* 1 (4 ounce) can chopped green chile peppers
* 2 cloves garlic, minced
* 2 cups water
* 1 (14.5 ounce) can chicken broth
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 bay leaf
* 1 (10 ounce) package frozen corn
* 1 tablespoon chopped cilantro
* 7 corn tortillas
* vegetable oil
DIRECTIONS
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Just pasted that in from a recipe site. I actually put the chicken in the thing frozen the night before, put the water in, and if that doesn't cover it, add some of the chicken broth. Then let it sit on low all night. Then from there I essentially follow the rest of the recipe -- except I don't mess with baking the tortilla strips, assuming I use them at all. Those and a little dab of sour cream makes it look nice though.
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