These are the recipes I’d like to try since borrowing my aunt’s crockpot!! 🙂
Cook Time
3-4 hours on HIGH
- In a small skillet, sauté the sliced onion in the olive oil on medium heat, about 7 minutes. Season with 1 teaspoon of the curry powder.
- Season the chicken with the remaining curry powder, salt, and pepper.
- Place the potatoes, apple and raisings in the Crock-Pot® slow cooker, and add the seasoned chicken and onions.
- Cover; cook on Low for 6 to 8 hours (or on High 3 to 4 hours).
- Prior to serving, remove the chicken and potatoes and set aside, covering to keep warm.
- Add the sour cream to the remaining juices in the stoneware, whisking until smooth. Cook on High for 10 minutes or until warmed throughout.
- To serve, spoon the sour cream sauce over the chicken and potatoes and garnish with the cilantro.
A whole chicken in the crock pot is a simple main dish that can be served with anything. This recipe isn’t fancy, but it is tasty!
Ingredients:
3 raw carrots, thickly sliced
3 raw celery stalks with leaves
2 medium onions, chopped
One whole chicken, 3 to 4 pounds
1 cup chicken broth
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon black pepper
2 Tablespoons dried basil
Directions:
1. Spread carrots, celery and onions evenly into the bottom of the crock pot. Place the whole chicken on top.
2. Slowly pour the chicken broth over everything. Season with garlic powder, salt and black pepper.
3. Sprinkle basil on top, crushing the dried herbs between your fingers as you do (this releases more flavor).
3. Cover and cook on low 7 to 9 hours, until chicken is no longer pink inside.
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Total Time:
Prep Time:
Cook Time:
18 hrs 30 mins
30 mins
18 hrs
duonyte‘s Note:
I found this pulled pork recipe years ago, and it’s a favorite at potlucks. Freezes well for easy quick meals.
Ingredients:
- 4 lbs pork roast (shoulder or butt)
- 2 large onions
- 1 cup ginger ale
- 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray’s)
- barbecue sauce, for serving (optional)
Directions:
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1Slice one onion and place in crock pot.
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2Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
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3Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
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4Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
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5Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
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6TIP: freeze ready-made sandwiches – a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
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7Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
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8Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
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9Note3: You might want to turn your roast over after it’s cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
Read more: http://www.food.com/recipe/pulled-pork-crock-pot-131018#ixzz1y76z0h1h
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Photo by Marg (CaymanDesigns)
13 Photos of Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
Total Time:
Prep Time:
Cook Time:
8 hrs 10 mins
10 mins
8 hrs
Kree‘s Note:
This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but …
Ingredients:
- 1 -2 lb boneless skinless chicken breast
- 1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
- 1 medium sweet onion, sliced
- 4 -6 hamburger buns
Directions:
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1Remove all visible fat from the chicken and toss it in the crock pot.
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2Place the onion slices on top of the chicken.
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3Pour the barbecue sauce over top.
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4You may not need the entire jar, just enough to cover the chicken.
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5Cook it on LOW for 8 hours or until the chicken is nice and tender.
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6Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
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7Or, if you’re like my dad, you might prefer leaving the breasts whole and eating it that way.
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8Voila!
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9An easy weeknight meal that doesn’t heat up your kitchen in the summertime!
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10I love this with potato chips and a carrot and raisin salad.
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Total Time:
Prep Time:
Cook Time:
6 hrs
0 mins
6 hrs
* Pamela *‘s Note:
I adopted this recipe from the Recipezaar account, and I’m so glad that I did. This has become a regular addition to my OAMC and I have …
Ingredients:
- 3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix
- 1 cup chicken broth
- 1 lb boneless skinless chicken breast
Directions:
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1Dissolve taco seasoning into chicken broth.
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2Place chicken breasts in crock pot and pour chicken broth over.
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3Cover and cook on low for 6-8 hours.
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4With two forks, shred the chicken meat into bite-size pieces.
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5To freeze, place shredded meat into freezer bags with the juices.
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6Press out all the air and seal.
Read more: http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957#ixzz1y77j28KL
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Photo by The Left Handed Chef
3 Photos of Crock Pot Peach Dump Dessert
Total Time:
Prep Time:
Cook Time:
3 hrs 5 mins
5 mins
3 hrs
yooper‘s Note:
A very simple recipe that yields fabulous results! People won’t believe this came out of a crock pot!
Ingredients:
- 2 cups frozen peaches, sliced (undrained)
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla
- 1/4 cup brown sugar
- 1/4-1/2 teaspoon cinnamon
- 1 -9 ounce Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
- 4 tablespoons melted butter
Directions:
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1Lightly grease the slow cooker/Crock Pot; place peaches in the bottom.
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2Sprinkle with cornstarch; toss.
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3Drizzle with vanilla and sprinkle brown sugar over all.
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4Sprinkle with cinnamon then cake mix.
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5Drizzle melted butter evenly over cake mix.
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6Cover and cook on high for 3 to 3 1/2 hours.
Read more: http://www.food.com/recipe/crock-pot-peach-dump-dessert-20287#ixzz1y77s20NO
