Crockpot recipes | Imamother

amother

Mintgreen

Tue, Jul 26 2022, 1:42 pm

Rice, chicken, taco spice (frozen broccoli or peppers)

Potatoes (canned, small, or cut) and/ or sweet potatoes, meat or chicken, any veggies you want. duck sauce, minced garlic (jar or frozen), soy sauce, squirt of ketchup or balsamic vinegar.

Rice or quinoa or potstoes, chicken legs, garlic powder, onion powder, soy sauce, paprika, any veggies you want.

Smiles613

Tue, Jul 26 2022, 2:07 pm

amother [ Mintgreen ] wrote:

Yay so helpful any other ideas

ra_mom

Tue, Jul 26 2022, 2:48 pm

20 Clove Garlic Chicken
4 chicken legs, skin on
2 onions, sliced into rings
1 Tbsp olive oil
2 tsp kosher salt (or 1 1/4 tsp table salt)
2 tsp paprika
1/4 tsp black pepper
20 garlic cloves, peeled, but intact

Place onion slices on the bottom of the crockpot.
In a large mixing bowl, toss chicken with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into crockpot, on top of the onion.
Do not add water.
Cover and cook on LOW for 8 hours, or on HIGH for 4 hours.

Shredded Beef Buns
2 lb. flanken
1 onion, sliced
8 oz mushrooms, sliced
2 tomatoes, chopped
1 cup original BBQ sauce (thick sauce, not a liquidy version)
1 Tbsp Italian seasoning
4 baguettes

Place meat in slow cooker; top with onions, mushrooms and tomatoes.
Combine bar-b-q sauce and Italian seasoning; pour over ingredients in the slow cooker.
Cover and cook on LOW for 10 hours or on HIGH for 5 hours.
Remove meat from slow cooker and shred with fork. Return to slow cooker and stir gently to evenly coat with sauce.
Serve over warm baguettes.

Saucy Meatballs
1.5 lbs. ground beef
3/4 cup bread crumbs
1 egg, lightly beaten
1/2 cup water
garlic & onion powder
1 tsp salt
8 oz mushrooms, sliced
2 green peppers, sliced
1 1/2 jars marinara sauce

Combine beef, bread crumbs, egg, water, spices and salt. Shape into 1-inch meatballs. Place in slow cooker, top with mushrooms, peppers, and sauce.
Cover and cook on LOW for 6 hours, or on HIGH 3-4 hours.
Serve over spaghetti.

Last edited by ra_mom on Tue, Jul 26 2022, 3:03 pm; edited 3 times in total

amother

Garnet

Mon, Jan 23 2023, 10:18 am

ra_mom wrote:

Thank you for these! They sound delish. If I were to add potatoes to this, should I add water too?

Amarante

Mon, Jan 23 2023, 10:23 am

mha3484 wrote:

When I make crockpot chicken I usually have my husband turn it off around 6 hours. 8 hours gets a little borderline over cooked in my opinion.

There are crockpots which turn to warm automatically and if one wants to regularly use all day they are a good investment. Just like the crockpots that have the ability to saute the stuff before using the slow cooker feature as it makes for a better end result and you don't have to dirty additional pan.

I do find that dark meat tends to be better in a crock pot than breasts as dark meat is more forgiving of being overcooked and generally has to be cooked longer anyway.

Amarante

Mon, Jan 23 2023, 10:29 am

mha3484 wrote:

I agree I only use dark meat but I found 6 hours is the sweet spot for good tasting not over cooked chicken. Especially if its going to sit on warm for a while after the cooking is done.

Yes overcooking is one of the reasons I actually didn't find crockpots to be that helpful when I was gone ALL DAY because it was simply too long a period of time to have food cooking - even in a crock pot.

I found that more useful when I wanted to braise something but was running errands so I wasn't home to watch the pot but I was still not gone for 9 or 10 hours which realistically is how long I would be away when working

That is why I suggested a crockpot that turns to warm to avoid overcooking

Amarante

Mon, Jan 23 2023, 11:12 am

Slow Cooker Spinach Lasagna With Romaine Salad

Spinach elevates the classic ricotta and Parmesan cheese mixture.

Real Simple Magazine

Hands On Time: 15 mins
Total Time: 4 hrs 15 mins

Ingredients

Lasagna

2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
1 cup ricotta
¾ cup grated Parmesan (3 ounces)
3 cups marinara sauce
6 regular lasagna noodles (not no-boil)
1 ½ cups grated mozzarella (6 ounces)

Directions

In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.

Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker.

Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat.

Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.

Cover and cook on low until the noodles are tender, 3½ to 4 hours.

Nutrition Facts

calories
472
total fat 24g saturated fat 10g cholesterol 53mg sodium 1321mg total carbohydrate 40g total sugars 15g protein 27g calcium 640mg iron 5mg

Amarante

Mon, Jan 23 2023, 11:14 am

Slow Cooker Vegetarian Chili

Real Simple Magazine

Hands On Time: 20 mins
Total Time: 8 hrs 20 mins

Ingredients

1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
¼ teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions

In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

Nutrition Facts

calories
240
total fat 2g sodium 1217mg total carbohydrate 47g total sugars 13g protein 11g calcium 134mg iron 4mg

Amarante

Mon, Jan 23 2023, 11:16 am

Slow-Cooker Spaghetti Squash Ragù

A twist on a Bolognese sauce, this ragù with spaghetti squash simmers in a slow cooker for a hearty, hands-off meal.

Real Simple Magazine

Hands On Time: 15 mins
Total Time: 6 hrs 15 mins
Ingredients
2 tablespoons olive oil

1 pound lean ground beef
6 cloves garlic, thinly sliced
1 28-oz. can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon ground fennel or fennel seeds
¼ teaspoon crushed red pepper
1 3-lb. spaghetti squash, halved crosswise and seeded

Directions

Heat oil in a large skillet over medium-high. Add beef and cook, stirring often, until browned and crumbled, about 6 minutes. Add garlic and cook, stirring often, for 2 minutes. Transfer mixture to a 6-quart slow cooker.

Stir in crushed tomatoes, tomato paste, oregano, salt, fennel, and crushed red pepper. Nestle spaghetti squash halves, cut sides down, into tomato mixture.

Cover and cook on low until squash is fork-tender, about 6 hours; remove lid for the last hour of cooking to allow some liquid to evaporate. Remove squash halves from slow cooker. Using a fork, gently scrape squash flesh into strands and place in a serving bowl. Serve sauce over squash. Top with cheese, if desired.

Nutrition Facts

calories
386
total fat 17g cholesterol 71mg sodium 910mg total carbohydrate 35g total sugars 16g protein 29g

amother

Aqua

Mon, Jan 23 2023, 11:17 am

ra_mom wrote:

As far as the whole garlic I just thought I should let you know that I was told by a rav hamachshir of a very known hashgacha agency that garlic cloves have been found to have problematic bugs on the top and bottom of cloves, so we should snip off the very top and bottom of each clove

Amarante

Mon, Jan 23 2023, 11:17 am

Slow Cooker Chicken Mole Chili

Real Simple Magazine

Mole is a catchall term for a Mexican sauce that contains fruit (like raisins) and spices (like black pepper, cinnamon, cumin, nuts, and seeds).

Hands On Time: 15 mins
Total Time: 8 hrs 15 mins
Yield: serves 6 (serving size: 1¼ cups)

Ingredients

3 tablespoons slivered almonds
1 (14½-oz.) can whole tomatoes, undrained
1 small (6 oz.) yellow onion, chopped (about ¾ cup)
¾ cup lower-sodium chicken broth
2 chipotle chiles in adobo sauce, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can)
2 ounces semisweet baking chocolate, finely chopped (2 Tbsp.)
2 ¼ teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 ½ pounds boneless, skinless chicken thighs (about 6 thighs)
2 (15-oz.) cans pinto beans, drained and rinsed
2 tablespoons lime juice (from 1 lime)

Garnishes: sliced ripe avocado, thinly sliced radish, fresh cilantro leaves

Directions

Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet, and bake in preheated oven until toasted, about 6 minutes.

Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds. Transfer mixture to a 6-quart slow cooker; add chicken thighs and beans. Cover and cook on LOW until chicken thighs pull apart easily and a thermometer registers 165°F when inserted in thickest portion of chicken thighs, about 8 hours.

Using 2 forks, shred chicken into large pieces without removing from slow cooker. Stir in lime juice. Garnish with avocado, radish, and cilantro.

Ruchi

Mon, Jan 23 2023, 12:04 pm

Amarante wrote:

Why don't you attach a timer to the plug for it to turn off automatically after 6 hours?
I do this all the time . it's a great help.