Slow Cooker Recipes

[sarawind]

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.

This recipe sounds wonderful. Thanks and I can't wait to try it.

 

[tistheseason]

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.

I just made this the other day and it is yummy. . . .already dreaming of making it again! Thanks for the recipe!!

 

[BeachbumAggie]

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.

You can also shred this meat up and throw it in your favorite kind of tortilla with some queso fresca or your other favorite latin cheese, some shredded lettuce and a little salsa and it would be great! We love shredded beef tacos! If you really want to perk up the leftover roast beef, heat a skillet with a little oil, throw in the meat with sliced onion and bell pepper and squeeze on a little lime juice and in some garlic and it'll be much like the Cuban Vaca frita!!!

 

[nodilberthere]

You can also shred this meat up and throw it in your favorite kind of tortilla with some queso fresca or your other favorite latin cheese, some shredded lettuce and a little salsa and it would be great! We love shredded beef tacos! If you really want to perk up the leftover roast beef, heat a skillet with a little oil, throw in the meat with sliced onion and bell pepper and squeeze on a little lime juice and in some garlic and it'll be much like the Cuban Vaca frita!!!

Oh, I am SO going to make this! What a great idea!

 

[Mango]

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.

Are you trying to give me wind? Thanks, I will give it a shot sometime. It sounds delish.