Slow Cooker Recipes

[sarawind]

Tortilla soup by Sarawind. That's funny. Fortunately I didn't get that problem.

I'll always remember that closer2fine gave it to me though. UM UM GOOD!

You should try this recipe. It was given to me by a lovely Mexican lady and it is real, real, good. I've made this soup what seems like a million times.


CROCK POT CHICKEN TORTILLA SOUP

1 1/2 lbs chicken breasts, cooked and shredded
1 15 oz. can diced tomatoes
1 10 oz. can red enchilada sauce
1 4 oz. can chopped green chiles
1 medium onion, chopped
2 garlic cloves, minced (I use more)
1 14 1/2 oz. can chicken broth
1/4 tsp. ground black pepper
1 tsp. each, ground cumim, chili powder, salt.
1 tbs. chopped cilantro
1 can black beans
1 bay leaf
1 10 ox. pkg. frozen yellow corn
2 tbs olive oil
6 tortillas, corn or flour (option bite size tortilla chips)
grated cheese for garnish
sour cream for garnish
avocado for garnish

In crock pot, combine chicken, tomatoes, enchilada sauce, onion,
green chiles, and garlic.
Add broth,(water if you have room) cumin, chili powder, salt, pepper, bay leaf.

Stir in corn, beans and cilantro.
Cover and cook on low 6 -8 hours.

You can preheat oven to 400 degrees. Lightly brush both sides of tortillas
with oil. Cut tortillas into strips and spread onto baking sheet. Bake, turning
occasionally until crisp. We substitute store bought tortilla bite size chips. Just
as good and a time saver.

Ladle soup in bowl. Sprinkle with cheese, add a spoonful of sour cream, top with
couple chunks fresh avocado. Serve with tortilla chips or strips. Delish!!

Another time saver is to buy rotisserie chickens then cut off all the meat.

You can double this recipe easily. Do not double the ground cumim. It's too much.

 

[sarawind]

This is not a crock pot recipe but is absolutely fabulous. It is Babby Flay's recipe and I've cooked just like the recipe many times with no changes and it turns out perfect every time. Finger-licking good. There is an accompanying cauliflower casserole that will make caulfiflower haters toes curl it's so good.

PRIME RIB ROAST W/THYME AU JUS


Recipe courtesy Bobby Flay
Cook Time
2 hr 0 min
Level
Easy
Yield
6 to 8 servings


Ingredients
? 1 bone-in prime rib (6 to 7 pounds)
? 8 cloves garlic, thinly sliced
? Salt and coarsely ground black pepper
? 2 cups red wine
? 4 cups beef stock
? 1 tablespoon chopped fresh thyme leaves
Directions
Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
Preheat oven to 350 degrees F.
Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.

Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
Slice meat as desired and serve with thyme au jus.

 

[sarawind]

Cauliflower-Goat Cheese Gratin
Recipe courtesy Bobby Flay

Cook Time
30 min
Level
Easy
Yield
6 servings


Ingredients
? 1 head cauliflower, cut into florets
? 2 cups heavy cream
? 1/2 pound Monterey Jack cheese, coarsely grated
? 2 cups grated Parmesan
? 6 ounces goat cheese, cut into small pieces
? Salt and freshly ground pepper
Directions
Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.

 

[sarawind]

So yummy.


Crockpot Chile Con Queso

Ingredients:

1 block Velveeta Cheese, cut into 1-inch cubes

1 pound breakfast sausage or hamburger meat

1 can Ro-Tel Chopped Tomatoes, drained

i small can chopped green chilies (optional)

1/2 cup milk

Your favorite chips, tortilla preferred.

In a skillet, brown the sausage and make sure it's broken up into small pieces. Plug in your crock-pot slow cooker and turn to the High setting. Add the Velveeta cubes to the crock. Dump the Ro-Tel on top. Heat the mixture on high until all the cubes are melted, then reduce the heat to the Low setting. Add the sausage and the milk then stir. Continue to heat on low for the next 30 minutes, stirring every so often. Serve over chips.

Notes:

For the love of all that is good and pure,, do not add salt. My suggestion is to add a splash of lime juice and a dash of sugar. Oh, and don't buy that maple flavored crap sausage. It's just not natural.

I use the smaller crock pot for this recipe.

 

[seacrestgirl]

Crockpot French Dip Sandwiches


I have this recipe that I got from allrecipes.com. I have adapted it somewhat:

4 pounds beef roast (I use sirloin tip, rump roast works too)

1 (10.5 ounce) can beef broth ( I use beef consomme)

1 (10.5 ounce) can condensed
French onion soup
1 (12 fluid ounce) can or bottle beer (the darker the beer, the better...makes a differnce)

6 French rolls

2 tablespoons butter

Directions:
1.Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

2.Preheat oven to 350 degrees F (175 degrees C).

3.Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

4.Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.


I use a sirloin tip roast and shred up the beef and let is soak in the au jus for a while prior to serving. I also season and brown the roast prior to placing in crockpot. Top with provolone cheese, strain the liquid prior to serving it for dipping. Yum, yum, yum.

 

[CastlesOfSand]

Great!! I like this thread. Digging out my crock pot today!!

 

[Camellia]

I succumbed to a crockpot purchase at Target last week, so I am really enjoying this thread. Keep the recipes coming; all I have is the recipe book that came with the pot.

 

[seacrestgirl]

I succumbed to a crockpot purchase at Target last week, so I am really enjoying this thread. Keep the recipes coming; all I have is the recipe book that came with the pot.

www.allrecipes.com has a great slow cooker section! I love my crockpot for busy days!

 

[Poodleone]

Thanks for reviving this thread. I was needing some new (old) ideas.

 

[nodilberthere]

Buffalo Chicken Legs

Buffalo Chicken Legs

Take 12 chicken legs, remove the skin (use a paper towel and pull skin off leg) and put into crockpot.
Sprinkle with 1/2 tsp each of garlic powder and onion powder and salt. Cut 1/4 cup of butter into small cubes and sprinkle on top.
Pour 5 oz of hot sauce ( Franks or Crystal) on top and leave on high for 2 1/2 hours.
Move with a slotted spoon to a well-greased baking sheet and put in oven on 400 for 1/2 hour.
Raise heat to 425 and leave for another 1/2 hour or longer, until nice and crispy.

Mix 2 or 3 tbsp butter with equal parts hot sauce (Crystal) and melt in the microwave and pour over. MMMMMM. Serve with blue cheese dressing* and celery.


*Mix gorgonzola blue cheese with enough sour cream to make a thick sauce. Add some hot sauce, salt and pepper to taste and mash tll chunky. Add some mayo to loosen and a tiny bit of lemon juice and pepper.