Crock pot recipes

[Lady's Human]

It's a fairly common recipe along the coast, it's simple, something you can toss in the pot in the morning and forget about until the afternoon.

Anyone claiming that as their secret recipe is being less than truthful.

[Killearn Kitties]

A million thank yous for the fish chowder. It sounds really good. I'm always looking for new ways to do fish, and I haven't tried that before.

This thread should keep me in tasty recipes from now till Christmas! I'm so glad you started it Pomtzu.

[jennielynn1970]

I love this during fall and winter months. I make it for luncheons for at school as well.


Vegetable Jambalya


3 Tbsp. oil
1 c. diced onion
2 zucchini squash diced
2 cloves garlic minced
3.4 c. diced celery
1/2 c. diced carrots
1 tsp. dried thyme
2 tsp. paprika
1 bay leaf
1 red bell pepper diced
1 greed pepper diced
1 can black eyed peas
28 oz. can plum tomatoes chopped with juice
2 tsp. parsley
3 1/4 c. vegetable broth
1 1/2 c. uncooked rice

Heat oil in large crock pot. Add onion and cook for 10 minutes. Add garlic, celery and carrots. Cook 1 minute longer. Mix in spices and herbs, and peppers, peas, tomatoes, and broth. Bring to a boil. Reduce heat to low, cook on low temperature 10 minutes.

30 minutes before serving, add zucchini, bring to a boil. Stir in rice, cover and cook for 20 minutes. Stir in parsley and serve. Serves 6

[Medusa]

For 3 1/2 quart crock pot

3 lb. chicken, cut up
1/2 c. chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 ribs celery, cut in 1 inch pieces
3 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes


For 5 1/2 quart crockery pot

6 lb. chicken, cut up
1/2 c. chicken bouillon broth
4 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
6 ribs celery, cut in 1 inch pieces
6 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock pot with largest bony pieces on bottom. Add broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Cook 7 to 9 hours on low (31/2 to 4 on high).

Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on high 30 minutes. (Do not remove the cover during the steaming of the dumplings.)

Serve immediately - when dumplings are at their best.

Makes 4 servings (3 1/2 quart) or 8 servings (5 1/2 quart)

[Pinot's Mom]

I have been looking for this recipe since the thread started and found it this morning! I've wanted to try it, haven't yet, so if someone gets there before me - post the results! I might do it this weekend...

Fennel Braised with Artichokes

Makes 4 Servings, Prep 10 Minutes, Cook 16 minutes; Slow Cook 3 hours on HIGH or 6 hours on LOW

1/4 cup extra virgin olive oil
2 fennel bulbs, trimmed cored and cut into 1/2 inch thick slices
1 onion sliced
4 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour
1/2 cup white wine
3/4 cup vegetable broth
1/2 cup canned diced tomatoes, drained
1 can (13.75 ounces) artichoke hearts, drained and quartered
3 tablespoon chopped parsley

1) Heat 1 tablespoon oil in a large skillet over medium high heat. Cook fennel 6 minutes, stirring, or until browned; remove from skillet.
2) Add 1 tablespoon oil to skillet; stir in onion; cook for 2 minutes. Add garlic, rosemary, oregano, thyme, salt and pepper; cook 1 minute. Stir in flour until onions are coated. Add wine and boil 2 minutes. Add the broth and tomatoes; simmer for 5 minutes.
3) Coat slow cooker bowl with remaining 2 tablespoons oil. Layer half the fennel slices on the bottom, then half the artichokes, then half the onion mixture. Repeat the layers. Cover; cook on HIGH for 3 hours or on LOW for 6 hours. Sprinkle with Parsley and serve.

Sounds yummy to me!

[Grace]

Made this for Sunday dinner, with leftovers tonight. It is so yummy good


SWEDISH MEATBALLS

2 Jars (12 ounces each) beef gravy
1 pound sliced mushrooms
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon Worcestershire sauce
¼ teaspoon allspice
¼ teaspoon garlic powder
1/8 teaspoon pepper
2 pounds frozen meatballs – thawed
1 cup (8 ounces) sour cream

12 ounces medium egg noodles, cooked and drained


Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and spices. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours.

Gradually stir about ½ cup of the hot gravy mixture into the sour cream. Stir this back into the crockpot. Serve over hot buttered noodles.

Serves 8-10

I did cook this in my 4 quart pot, but a 5 quart would probably be better.

[jennielynn1970]

Making this as I type...


Potato Soup

1 tbsp. olive oil
2 large onions
2 cloves garlic, chopped/minced
4 large potatoes
2 c. chicken stock
2 c. water
1/2 c. evaporated milk
1/2 c. milk
bunch of parsley chopped

Heat the olive oil in the bottom of a crock pot on high, add in the onions and let them get soft. Add in the potatoes, chicken stock, water and parsley and let simmer for about 3-4 hours till all is thick and mushy. Stir in the milk and evaporated milk, heat through, and then serve.


I made this last weekend, and liked it so much, I'm making it again today.