Crock Pot/Slow Cooker Recipes?

I wouldn't be without my crock pot. I just love it but I'm running out of ideas for things to cook in it.

I love cooking corned beef in mine, as well as things like beef stronganoff and casseroles. I tried doing lamb shanks in it once with limited success. The lamb was incredibly tender but seemed very oily. How do I remedy this?

What's your favourite recipe?

English measurements please.

11 Answers

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  • Anonymous
    1 decade ago
    Favorite Answer

    Place a slice of bread on top to help absorb the oil and skim off excess oil with ladle.

    Barbecue Beef Short Ribs

    INGREDIENTS:

    * 4 to 6 medium potatoes, peeled and cut in 2-inch chunks

    * 1 cup baby carrots

    * 1 large onion, cut into 8 to 12 wedges

    * 3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks

    * 1 cup ketchup

    * 1/4 cup water

    * 1/4 cup red wine vinegar

    * 1 tablespoon paprika, regular or smoked paprika

    * 1 teaspoon chili powder

    * 1/2 teaspoon dry mustard

    * dash garlic powder

    * 1 teaspoon worcestershire sauce

    * 1 1/2 teaspoons salt

    * ---

    * 1 tablespoon cornstarch

    * 1/4 cup water

    PREPARATION:

    Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.

    Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.

    Serves 4 to 6.

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  • 4 years ago

    1

    Source(s): Delicious Paleo Recipe Guide - http://PaleoCookbook.raiwi.com/?ZOkB
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  • Anna G
    Lv 4
    1 decade ago

    I don't know if you would be interested in this one, it's a bit different, but it's one that I cook for my family and we love it.

    Thai beef and Green Bean Curry

    Ingredients:

    Peanut oil or other for frying; 1 onion; 2 cloves garlic; 2 Tablespoons red curry paste (you may need to use less because it can be pretty spicey - play around with this); 400ml tin of coconut cream; 1 stalk lemongrass; 750g lean cubed beef (a stewing cut); 2 Tablespoons corriander seeds; 200g green beans, fish sauce, pepper (honey and cashews to finish are optional)

    Method:

    saute finely diced onions in oil, add garlic. Don't let the garlic brown and go bitter. Add curry paste and stir 4-5 min. Add bruised lemon grass stalk and cook further 2 minutes with coconut cream. Bring to boil. From here, you can go to the crock pot. Add beef (add 1 Tablespoon honey if desired) simmer as long as you like (if you are doing this on the stove instead of a crockpot you would cook it for 1.5 - 2.5 hours also depending on the cut of beef). Dry roast the corriander seeds, grind (mortar and pestle - or just use corriander powder) and stir into the curry. In the last 20 minutes add the topped and tailed green beens, a splash of fish sauce, squeeze of lemon juice and pepper to taste. When serving, top with toasted cashews, and serve on a bed of fluffy jasmine or basmati rice.

    Good luck

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  • Anonymous
    4 years ago

    Crockpot Apple Pie 8 Tart Apples peeled and sliced 1 1/4 teaspoons ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 3/4 cup milk 2 tablespoons butter soften 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1/2 cup Bisquick Topping 1 cup Bisquick 1/3 cup brown sugar 3 tablespoons cold butter Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

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  • 1 decade ago

    we like to put thick butterfly pork chops in the pot then cover with your favorite bbq sauce - cook on low about 6 - 8 hrs .. they are so tender they basically just fall apart

    or

    slice an onion and bell pepper and place in bottom of pot; then place a marinated round steak on top of that; add a can of stewed tomatoes, mushrooms, some soy sauce and garlic to taste - cook on low 6 - 8 hrs and serve over rice or mashed potatoes

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  • Anonymous
    1 decade ago

    **********CROCK POT BEEF STROGANOFF

    Stew beef

    1 pkg. Lipton onion soup mix

    1 can cream of celery soup

    1 can cream of mushroom soup

    Sliced mushrooms (optional)

    1 c. water

    8 oz. sour cream

    Egg noodles

    Brown stew beef in skillet. Place in crock pot with soups, onion soup mix, water, and mushrooms. Cook 6-8 hours on low. One-half hour before serving, add sour cream to mixture. Serve over egg noodles.

    *******CROCK POT PEPPER STEAK

    1 - 2 lb. round steak, cut into 1 inch pieces

    1 onion, thinly sliced

    2 - 3 cloves garlic, minced

    1 tsp. Worcestershire sauce

    1 can tomato soup

    1/2 empty soup can filled with water

    1 green pepper, seeded and thinly sliced

    Place cut steak, onion, garlic, and Worcestershire sauce into crock pot. Pour in soup and water. Cook on high for 1 hour. Cook on low for 3 to 4 hours. The last hour of cooking, put pepper in. Serve over rice or toast. For variety, use cream of mushroom soup and a small can of sliced mushrooms. Pork chops, cubed pork loin or chicken breasts can be substituted for the steak. Serve over steamed rice.

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  • 1 decade ago

    My favorite recipe is Crock pot chicken,

    Take 3 pounds of boneless skinless chicken breast and put them in a crockpot, add garlic powder, italian seasoning, and janes mixed up salt usually about 1 tsp of each or to your taste and sprinkle over top of chicken. open 2 cans of chicken broth and pour over top of chicken. cook on low for 12 hours or more (i set mine up the night before and my chicken is usually frozen). It is really good and falls apart. I like to serve mine on a bed of mashed potatoes. Good thing about this recipe is that any broth and left over chicken can be used to make a really good chicken noodle soup. Just add canned carrots, peas and 1-2 cans of cream or chicken soup with any additional water, and egg noodles. boil your noodles separtatly on the stove they will melt in the crock pot.

    Source(s): Me . my mama and granny
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  • Anonymous
    1 decade ago

    for greasy meats I usually render some of the fat out in a skillet before I put it into the crock pot.

    Try making different soups.

    Beans are good in the crock.

    My favorite is pork roast, whole potatoes ,carrots and celery.

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  • sausage casserole is my fav what my mum cooks but i cant remember how she make sit she start with onions carrots and leeks in water cooks them then adds stewing steak and some bolognaise sauce, herbs spices and cheap sausages (cheap just seem to work better for some reason than 99% pork)

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  • 1 decade ago

    Cider Beef Stew

    1-2 lbs. beef stew meat

    8 carrots, sliced thin

    6 potatoes, sliced thin

    2 apples, chopped

    2 tsp. salt

    1/2 tsp. thyme

    2 tbsp. minced onion

    2 c. apple cider

    Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover.

    Cook on low heat 10-12 hours. Thicken gravy with a flour or

    cornstarch and water mixture.

    _________________________________

    Artichoke Chicken & Rice

    1 to 1 1/2 pounds chicken breasts halves

    1/4 cup flour

    3 tablespoons Parmesan cheese

    1 teaspoon salt

    1/2 teaspoon coarsely ground pepper

    1 teaspoon paprika

    2 tablespoons olive oil

    1 1/2 cups converted rice

    1/4 cup chopped red bell pepper or pimiento

    4 scallions, chopped

    4 ounces mushrooms, sliced

    1 1/2 cups chicken broth (use bouillon, canned, or base)

    1 can cream of celery soup, low fat

    1 can artichokes, quartered and drained

    In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker/crock pot. In the hot skillet, sauté bell pepper, scallions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low. Serves 6.

    ______________________________

    CROCK POT CABBAGE ROLLS

    12 large cabbage leaves

    1 pound lean ground beef or lamb

    1/2 cup cooked rice

    1 (6 oz.) can tomato paste

    3/4 cup water

    1/2 tsp. salt

    1/8 tsp. pepper

    1/4 tsp. leaf thyme

    1/4 tsp. nutmeg

    1/4 tsp. cinnamon

    Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage.

    Cover. Cook on low setting for 8-10 hours.

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