What's Your Favorite Crock Pot (AKA Slow Cooker) Recipe?

[dem in texas]

I am not counting cooking dry beans, that is what I use my crock pot for most of the time. I also like to cook meat and chicken in it when I intend to use the cooked meat for another dish. You have to watch and not overcook the meat until it is too soft. I sometimes start soup in the crock pot, but usually finish it in a stew pot on the stove. Also make cajeta from Eagle Brand condensed milk in the crockpot.

My favorite out of the crock pot and to the table dish is smothered pork chops. I place some nice medium thick pork chops (with most of the fat trimmed away) in the crock pot, put in a can of undiluted cream of mushroom soup, about 1/4 cup water, a few shakes of Worcestershire sauce and a few shakes of pepper. Nothing else, let it cook without stirring until done and you will have pork chops cooked in a dark brown gravy. So easy and so tasty, make some rice to go with it.

[NRaleighLiberal]

1. Two biggies -

Mexican spiced slow cooker pork (which is dry rubbed/24 hour marinated, then slow cooked all day - then shredded for use on rice, wraps, etc)....and slow cooker Posole. We make both at least monthly!

[MADem]

2. What is posole?

I hope more people drop into this thread....I'll be looking for ideas! I love the lazy cooking of a slow cooker!

Kick-n-rec!

[NRaleighLiberal]

3. Posole is a wonderful stew/soup

the main ingredients are hominy (which I buy canned), enchilada sauce (I use both red and green), chicken or pork (I use boneless thighs), roasted chile peppers, a lot of chopped garlic and onion, and lots of seasoning.

The basis is this recipe - http://allrecipes.com/recipe/149938/slow-cooker-posole/

my modifications are: I just put a package of chicken thighs in the bottom of the slow cooker - you can put them in frozen! - grind the onion and garlic fine in a food processor, add one large can of chopped tomatoes, add a tablespoon of chile powder, and add one jar of green tomatillo salsa. I don't add the hominy at the start, but at about 2 hours before it is done (8 hours, a slow low cook), remove the chicken thighs and shred them (they will be fall apart tender - just tear apart with two forks), add it back with the hominy.

We serve it topped with shredded red cabbage, torn pieces of corn tortillas, and a squeeze of fresh lime. It freezes really well too.

Here is the one for the spiced Mexican pork

http://www.simplyrecipes.com/recipes/slow_cooker_mexican_pulled_pork/

It is addictive and amazing - and also freezes well.

[MADem]

6. Mmmm mmm! I'm DROOLING! That sounds really, REALLY good! nt

[Vinca]

4. I did pork that way yesterday for use today in pulled pork sandwiches.

Then I cooked onions in the crockpot to make onion soup with to go with the sandwiches.

[Vinca]

5. One thing I've recently started making in the crockpot is mashed potatoes and

they're the best mashed potatoes we've ever had. I use whole russets with the skin on, cook them on the high setting until done (usually about 5 - 6 hrs. depending on the size of the potato), then peel them, rice them and stir in butter, milk and a little light cream plus salt and pepper.

[MADem]

7. Oooooooooooooooooh!!!!!!! MMMMMmmmmmmmmm!!!!!!!!!

I am a sucker for mashed potatoes!

[Hotler]

8. Bbq pulled pork for when..

it's too cold to up fire the smoker.
My cooker is big enough for a Boston butt. You can use a smaller cut if you want.
I layer the bottom with sliced onions put roast on top add enough water to come up about 2/3rds of the way season lightly with salt and pepper a couple of Bay leaves and cook on slow all day while at work. Come home and drain of most of the liquid and remove any bones and pull a part with your hands or a couple of forks. Add a bottle or two of your favorite bbq sauce or add a little left over liquid if too dry and enjoy. Season again if needed.

[The empressof all]

9. Picante Chicken

I use Pace Picante Sauce...I usually mix half a bottle of hot and a half a bottle of medium. The hot is very hot even for me who likes spicy! I like this product as it is relatively free of chemicals and stuff I can't pronounce. Anywhoo I dump the sauce in the pot and add the chicken. We use boneless breast but thighs work equally as well. That's it. Let it go for 6 to 8 hours depending if your chicken is frozen. This is great with tortillas or even over rice

NOW WAIT FOR THIS!!!

If you are not watching calories, fat or dairy....at the very end of cooking......Stir in a bag of shredded cheese. We like the mexican blend but plain cheddar is fine. Amazing!

[spinbaby]

10. Beef pot roast

Beef chuck roast and onion soup mix cooked on low all day. If I want to get fancy, I'll add some vegetables like onions, carrots, and celery. Leftovers make a good start to vegetable soup.

[dem in texas]

11. Mississippi Roast

This is one recipe I didn't know about until I read an article in the NYT today. The article says the recipe originated in Mississippi and the original recipe (which calls for a packet of ranch dressing and a packet of brown gravy mix) is posted all over the internet. The NYT interviewed Southern food authority, John Edge, and he stated that he did not know of it either, so I don't feed too bad about my recipe ignorance.

The NYT posted a healthier version of the recipe which I am listing below. I don't think you will have a problem finding the original recipe on the web. I am going to try it, but undecided whether to use the original recipe (which calls for a stick of butter) or the NYT version.
____________________________
New York Times Recipe for Mississippi Roast

Ingredients
1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 ½ teaspoons freshly ground black pepper, plus more to taste
¼ cup all-purpose flour
3 tablespoons neutral oil, like canola
6 tablespoons unsalted butter
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon dried dill
¼ teaspoon sweet paprika
1 teaspoon buttermilk, optional
Chopped parsley, for garnish

Preparation
1.Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
2.Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
3.As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

[dem in texas]

12. Mississippi Roast - Part 2

Had to go to the grocery store today, so decided to get the ingredients for the Mississippi roast. I am going to make the easier recipe so I bought a 3 pound beef chuck roast, a jar of pepperoncini, packets of a jus beef gravy mix and Hidden Valley ranch dressing mix. Have other ingredients on hand. Will try this tomorrow and let you know how it tastes.

[dem in texas]

13. Mississippi Roast - Part 3

Made this recipe and was not happy with it. Had a great taste, but was way too salty. If I make it again, I will not use the easy recipe that calls for the two packets. Might use the Ranch dressing packet, but not the Ajus packet, that is almost totally salt, I think I could get the same taste other ways. The pepperoncinc gave the meat a good taste.