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Crockpot recipes
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Hello dear ladies,
I’m totally new to crockpot cooking and wanted to ask you if you could give me advice on a healthy crockpot recipe book which lets you cook from scratch (no ‘can of cream of mushroom’ type ingredients), preferably wholemeal as well. Furthermore what are absolute must-have functions of your crockpot? I hope somebody can help me. Crockpot cooking is no big thing over here in Austria…
Blessings,
Birgit
We love FlyLady’s Santa Fe Chicken.
four (or less) boneless, skinless chicken breasts – you can dice them beforehand or shred them in the crock after they’ve cooked
2 c. salsa
1 can black beans, drained
1 can corn (I use 2-4 c. of frozen corn)
Put all that in crock and cook on low for 5 hours.
Add 8 oz. block of cream cheese. Cook on low for 1 hour and stir.
Serve with rice, cornbread, tortillas, or tortilla chips.
Easy, easy, easy. And the measurements are flexible, so if you have more beans, it’ll make more. If you’re feeling poor, you can use only half the chicken and stretch it with beans and corn.
Birgit,
You may want to look at a website – try allfreeslowcookerrecipes.com. It can be hard to find a book that has a lot of recipes that your family will enjoy, or doesn’t use lots of canned items.
My crockpot is 16 years old and has a low or high option – that’s it. I don’t have much knowledge of the newer models with digital features.
I do like FlyLady recipes as Karen suggested!
Vanessa
We use crockpots all the time! We cook from scratch as well and I pick and choose from several cookbooks that have small crockpot sections. My favorite is a family Mennonite cookbook that a friend picked up for me. I also visit http://crockpot365.blogspot.com/ when I’m needing some new ideas. I use my crockpots to cook overnight oats, brown rice, whole chickens, beef roasts… I have even oven “fried” chicken and then put it in my crockpot on warm for a few hours. The result tastes like Southern fried chicken. (Now I’m hungry) I only have one requirement for my crockpot- a knob that turns to low, high or warm. I had the digital type, but if the electricity blinked, the crockpot would turn off. One Sunday afternoon we came home to a half cooked roast. (I was hungry then too) I would be glad to share some of my favorite recipes. Please send a pm to me if you’re interested. :0)
We bring our Crockpot with us, so our must have feature is a lid that seals well. Most of the new ones have at least a rubber seal around the inside of the lid. I have two Crockpots and on busy days eat lunch and dinner from them. Lunch is cooked overnight the night before. We make up a lot of recipes using basic ingredients that work with our food allergies.
I think there is a totally crockpot recipe book – “Fix It and Forget It” is the title.
Your local library ought to have some recipe books for crockpots, too.
Thank you so much for all the advice wonderful ladies. Seriously, I’m absolutely thankful. I mean I’m sure you all also have your hands full and yet you take the time to answer a question from someone miles away on something not really ‘important’ in the true sense of the meaning just to help someone else. I’m an absolute loner here what homeschooling and even more what CM goes and it feels so good to have a community one feels connected to and supported of even on non-CM issues. Sometimes I really feel like: hey what’s the point? Just go with the flow over here… Why make my life harder and maybe still having kids that go with the flow anyways. Well, today it was simply you by answering those crockpot questions, that made my day and encouraged me and I wanted to let you know. So again: Thank you! 🙂
I love using my crockpot, too, but would love to know what retrofam puts in it overnight for lunch. And, I love Flylady’s recipes, too. OH, and the 365 days website, as well. Not everything is made from scratch, there are some packaged seasonings/canned soups used, but that’s kind of where we are these days
My stand-by for busy days. (It’s not overly healthy, but it’s super easy).
Put 3-4 lbs of pork loin in the crockpot with a can of root beer. Cook on high for 4 hours, then drain, shred the meat, and add barbecue sauce of your choice (as much or as little as you like). Serve on rolls.
Today’s lunch was quinoa, amaranth, millet, green beans, zucchini, and a bunch of other vegetables, water, salt.
My son makes whatever he is in the mood for. Often he bakes potatoes in the convection oven as a side dish.
Our meals always contain a protein source of quinoa, beans or lentils, ground turkey or beef, or a whole chicken. We use spices most days(use less than usual because they cook in and go farther). If using pasta, add only for the last hour or so.
I like “Italian Rice” which is ground beef, spaghetti sauce, brown rice, and Italian spices.
We make a “turkey not stir fry” which is brown rice, ground turkey or beef, stir fry vegetables or whatever veges you like(broccoli, shredded carrots, French green beans), spices( we like cinnamon, nutmeg, ginger) salt and pepper.
Soups are easy too.
We use potatoes a lot.
They are so many vegetables that add variety such as beets and turnips.
When Crockpotting, use more water than usual except for cooking only meat.
We find we need to add more salt than usual also.
Hope that helps and I apologize if you don’t like our meal ideas:)
IMO, when I have put chicken in the crockpot, sounds strange, but it comes out DRY and hard to swallow>/ It cooks in water and or broth, and I *think* it takes all the fat out, so dries it out, despite the water? Anyone else have this problem? I am afrai to ruin another meal. Beef and venison works so great! :0
I use a free range or antibiotic free chicken and add whole potatoes. Maybe the potatoes help? or we live in a moister climate?
Also, we don’t use much water with chicken and potatoes. I wonder if rubbing the chicken down with oil before cooking would help?
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