OK - I give in, time to get a crockpot

[Haven]

Thanks so much for all your awesome advice. I see I'm not the only one with reservations about it! (Zoe - glad this was helpful for you too!)

As far as what some mentioned as all recipes tasting the same...I don't think I would mind that. As long as it's flavorful...I'm not picky - I just want something other than pizza or eggs or take out every night for not a lot effort. So I would definitely try the dump and cook method and see how that goes.

If I had to start browning this and browning that, and doing a lot of prep work, then it would be a lot less appealing and I would see it as no different than regular cooking.

I like mimi72's advice (Haven had said in a previous post in a different thread) to go to Goodwill and see if I find one (in really really clean immaculate condition, of course) so I can experiment without the guilt.

I actually came back to this thread to say that! There are so many of them in the secondhand stores around here.

 

[Ninna]

We have two, the older 5 Qt round has a tiny crack on the edge from adding cool water while baking bread pudding
The 6 Qt oval is my favorite, much easier to dig out a whole chicken and great for entertaining.
Regarding timers, I think it's a great feature for a few items i.e. baking potatoes, 5 lbs in 3 1/2 hours!

 

[April20]

I just bought a new crock pot on Monday. I had a 6qt oval, Crock Pot brand, that was perfectly lovely, but all the plastic parts on the lid broke over time, so it was time for a new one. my new one is a Frigidaire 7qt oval,fully programmable.

I spent all last Sunday afternoon crock pot shopping. I refuse to buy one that isnt programmable. What i ran into is that many of them are now programmed for set times- 4, 6, 8, 10 hours. I didnt like this at all. I prefer ones that allow you to set the time in 1/2 hour increments so you have more control. It was actually hard to find one this time around, which is how I ended up with a FrigidAire. I didnt even know they made them!. Also, some of your cheaper ones have an aluminum insert that is non stick coated. This felt cheap, cheap, cheap. I will only buy ones with stoneware inserts.

I leave mine unattended all the time. I set my new one at 630 this mornong and got home at 5. No issues.

I ONLY do oval crock pots. They arent all the same. Some have narrower bases than others. I prefer a wider base so my roasts fit better. I only add abput a cup of water to mine. They produce so much juice on their own, you dont need to add more. When I do a whole chicken, I rub spices on it and add NO liquids. It produces so much juice you need no extra to start with. It's amazing!

Crock pot cooking is SO easy. You will love coming home to food magically done!

 

[minousbijoux]

Should we start adding recipes to this thread, or is this focused on the pros and cons of different makes? I have some great recipes to share, but in the meantime, I'll share what I have - a Cuisinart Slow cooker. It has a stoneware insert and a glass lid with metal handle (great that its glass, but the handle does get hot). Its programmable with limits. For example I **think** that the high setting maxes out at 4 hours. You can decrease it by an amount you want, but you can't exceed that on high. On the Low setting, it allows it to go as long as 8 hours (again, you can adjust it down). It is very big - many quarts - but I don't know exactly. I love it. I do find, however, that sometimes, 4 hours of high, or 8 hours of low, is not enough. So if I start it early enough, I can let it go, then before I leave, start it over to get extra time, if that makes sense...

 

[erinl]

I think there are lots of vegetarian recipes--flavorful ethnic bean/stew/rice recipes that would be wonderful in crock pots. I think meat recipes can be a little more difficult to make in slow cookers.

There is a slow cooker lasagna recipe I tried for kicks that was good. Even so, I guess my issue is that it didn't have the crunchy brown top, and if you use lasagna noodles that dont need to be pre-cooked, throwing the lasagna in the oven (with pre cooked noodles) is not any harder than preparing it in the slow cooker.....

There are tons of recipes out there, never a better time to try a slow cooker!

 

[CJ2008]

Should we start adding recipes to this thread

YES!

 

[Haven]

You've inspired me to use my slow cooker more often! I haven't cooked since my pregnancy started making me sluggish, but even I can manage to make something in the slow cooker. What to make, what to make . . .

 

[LAJennifer]

I made this Chicken Tortilla soup today. I make it all the time and it never disappoints.

Boneless Skinless Chicken Breasts cut into 1 inch chunks
Half a bag of frozen corn
Half a bag of frozen chopped onion
2 Cups of Carrot Chips (I chop them a couple of times)
1 can Black Beans - drained and rinsed
1 can Rotel
1 can Tomato Sauce
1 14oz can Chicken Broth
1 can cheddar cheese soup
2 cloves of minced garlic (I use jarred)
1/2 Tablespoon Chili Powder
1/2 teaspoon Cumin
handful of chopped up cilantro
salt and pepper to taste

Cook on low for 8 hours or high for 5 hours.

Serve and top with cut up avocado, shredded cheese and tortilla chips.
This one is actually better the second day.

 

[amc80]

This recipe is awesome. It's a weight watchers recipe, as an added bonus-

Southwestern Slow Cooker Chicken and Sweet Potato Soup

3/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch cubes
2 medium uncooked sweet potato(es), peeled, cut into 1-inch cubes
1 large uncooked onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup(s) frozen corn kernels, not thawed

Instructions

Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.

Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.

 

[davi_el_mejor]

Easiest pulled beef recipe ever

One flank steak cut in half
One jar of your favorite salsa (whatever size will cover the steak)

On low for 6 hours

Use a fork to shred the beef when it's done.

You can use this for any "Mexican" dish you want

 

[Octavia]

I just bought a slow cooker last weekend, the 3.5 qt Cuisinart. It's a good size for just DH and me because he doesn't really eat leftovers, but we can get a full meal for the two of us plus a lunch or two for me out of it. I made my first meal in it yesterday, which was this butter chicken recipe: http://m.allrecipes.com/recipe/174543/recipeslow-cooker-butter-chicken.. I didn't bother to cook anything beforehand, just stirred it all together in a bowl the night before, stuck it in the fridge, and in the morning scraped it into the cooker and set the timer. Next time, I would probably fry up the onions and spices first, but it was still really yummy and it's nice to know it works fine even without the extra step. My thing is that I don't mind prep and cooking, but it just takes too long to get food on the table after I get home, so I like the thought of getting everything together the night before and needing only about 30 seconds in the morning and no time at all when I get home! I'm not too worried about leaving it all day, though I did put it on a baking sheet and made sure it was away from anything that could burn, melt, etc. Also, my DH is often home for at least part of the day, so that helps too.

This blogger spent a year making crockpot recipes every day, and still posts periodically. There are lots of recipes that look really really good, with commentary and cooking tips: crockpot365.blogspot.com.

Also, I'm craving the Ninja cooker LAJennifer mentioned...looks awesome.

 

[minousbijoux]

I made my first meal in it yesterday, which was this butter chicken recipe: http://m.allrecipes.com/recipe/174543/recipeslow-cooker-butter-chicken..
This blogger spent a year making crockpot recipes every day, and still posts periodically. There are lots of recipes that look really really good, with commentary and cooking tips: crockpot365.blogspot.com.

Of course I think this is a great coincidence, since I, too, found her crockpot blog and made a butter chicken recipe! In reality, probably not that much of a coincidence considering there are a limited amount of slowcooker recipes floating around, but anyway... I made two meals recently and have a third I want to make. First recipe:

SLOW COOKER CHICKEN TIKKA MASALA

5 boneless skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
1/2 large yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons freshly grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 ounce) can tomato puree - I couldn't find puree so used tomato sauce, worked fine.
1 1/2 cups plain yogurt
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice (I would put this in to taste once other things are mixed), definitely less than 2 TBS; one at the most.
2 tablespoons garam masala
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoons salt (to taste)
3/4 teaspoon cinnamon (I also added 1 cinnamon stick because we're big cinn lovers)
3/4 teaspoon fresh ground black pepper
1 -3 teaspoon cayenne pepper (try 1 tsp or less)
2 bay leaves
Sugar, to taste (I added about 1+ tsp)
1 cup heavy cream
1/2 tablespoon cornstarch
long grain white rice or basmati rice, cooked
chopped cilantro, for serving
Directions:

1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
2. In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

My son fancies himself an expert on Tikka Masala and his favorite, probably for ease of use, is TJ's frozen version

I "slaved" all day to make this version and, while it passed his scrutiny, there were a few things he thought should be improved. It was almost too spicy with 3 tsps of cayenne, so I've changed it above to be 1 tsp. He thought, between the lemon and the yogurt, that it was a little sour (it was at first) so we think the amount of lemon should be reduced (if added at all) and should be added only after tasting. Also, the original recipe did not call for sugar, but I added a small amount to counterbalance the lemon sourness. Then it was fine.

All in all, with those adjustments, I thought it was excellent. If you were really ambitious, though, you might want to saute the onion first, add in the spices and then brown the chicken a bit. It feels to me like there was a slight rawness to the spices that might not have been there if they had been cooked in oil first, but then again, you know how you're always super critical of the stuff you cook? It could be that too...

 

[Octavia]

All in all, with those adjustments, I thought it was excellent. If you were really ambitious, though, you might want to saute the onion first, add in the spices and then brown the chicken a bit. It feels to me like there was a slight rawness to the spices that might not have been there if they had been cooked in oil first, but then again, you know how you're always super critical of the stuff you cook? It could be that too...

I agree with this -- I thought there was a bit of room for improvement in the recipe I made, but my hubby was raving about it. I do think it's worth it to sauté the onion and toast the spices for Indian food recipes if you have time, though I don't think I'd bother browning the chicken because I think the flavor would get lost in the spices, and it cooks for so long that it doesn't affect the texture. I prefer thigh meat in recipes like this, but they are so much yuckier to prep...I probably added 10-15 minutes due to cleaning off fat and gristle. Undecided on whether it's worth it...it is just so much quicker and easier to dice up chicken breasts.

I'm trying to decide what my next endeavor will be -- soup? A roast? Ropa vieja? So many options!!

 

[minousbijoux]

Huh, just started posting my second recipe and PS was apparently so hungry it ate my post! Here goes again:

Second recipe was this one:

TO DIE FOR POT ROAST

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry (I think the one made by Hidden Valley is just 1 oz, which is what I used)
1/2 cup water (I ended up adding more liquid so we could sop it up with french bread)

Directions:

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

The only reason I tried this recipe was because it had a huge number of reviews, all of them five stars. Otherwise, I would not have made something using mix ingredients (why make it simple when you can make it complicated?!! ). My son loves ranch dressing, so I though I would try it. I think it might've ended up cooking for longer than the time they indicated. Unbelievably good, with the following changes:

1. I used hardly any of the italian salad dressing mix, maybe 1/4 of the pouch. While I love the mix, I was worried about the salt content and all the chemical ingredients in these mixes so was trying to keep it to a minimum.

2. I used about 2/3 of the ranch mix - same reasoning - thinking I could always add more later. I think I did add some more, but still did not use the whole container 2/3 - 3/4 at the most.

3. The "Brown Gravy" packet scared me , as I've never used it before, and was worried what it would be like, so instead I found a all natural, liquid condensed beef stock or demi glace type thing. I figured I'd replace the water with the stock/demiglace and not use the brown gravy mix. I ended up doing more like 1/2 and 1/2. The reasoning: the brown gravy was needed to round out some of the sourness or tanginess of the ranch mix and it is a thickener (duh)!

4. About 5 hours into the cooking, I added potatoes, carrots, rutabagas, and pearl onions.

When its ready, slice the beef against the grain. All I can say is SO GOOD! I'd make my son pot roast sandwiches with french bread, dipped in the sauce like "au jus." He came home begging for it every day! Tons left over, frozen with vegetables to be defrosted on the next cold, rainy day...

 

[minousbijoux]

One thing I do plan on doing with my crockpot is adapting some Moroccan tagine recipes I have in my head. For about 20 years, my extended family was Moroccan - still is Moroccan, though, due to divorce, is just not considered my family, though they're still like sisters. Anyway, every time I'd go to France to visit, they'd teach me (a very willing student I might add ) french countryside and Moroccan cooking. Amazing cooks, both of them! So when I've gotten "the real deal" down for a crockpot, I will report back!

 

[kenny]

It's so tragic that some gay men don't feel they can just be themselves in our hostile society.

It is heartbreaking for man/women marriages that break up because of this, especially when they have kids.

I think kids growing up today will be less likely to do this.
It's easier to grow up gay now than it was a generation or two ago.
I was born in the 1950s and it did not even dawn on me that I was gay till in my mid 20s.
It just was never discussed and I did not know I was not alone in what I felt.

 

[minousbijoux]

Umm, Kenny? Could it be that you responded to the wrong thread by accident?

 

[LAJennifer]

Huh, just started posting my second recipe and PS was apparently so hungry it ate my post! Here goes again:

Second recipe was this one:

TO DIE FOR POT ROAST

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry (I think the one made by Hidden Valley is just 1 oz, which is what I used)
1/2 cup water (I ended up adding more liquid so we could sop it up with french bread)

Directions:

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

I have this in my crock pot right now. Nothing like a good pot roast.

 

[gem_anemone]

You all inspired me to use my crockpot this weekend! I threw in some plain chicken tenders with marinade and three hours later - wha-lah! I served it with steamed potatoes and broccoli. Super healthy and delicious!

 

[gemshow]

I'm not sure if I'm too late on this, but I just noticed the following article and remembered this thread:

http://www.thekitchn.com/what-should-i-look-for-when-buying-a-new-slow-cooker-good-questions-179308

 

[amc80]

Huh, just started posting my second recipe and PS was apparently so hungry it ate my post! Here goes again:

Second recipe was this one:

TO DIE FOR POT ROAST

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry (I think the one made by Hidden Valley is just 1 oz, which is what I used)
1/2 cup water (I ended up adding more liquid so we could sop it up with french bread)

Directions:

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

I have this in my crock pot right now. Nothing like a good pot roast.

I made this on Saturday! The drippings were amazing and I made some yummy gravy from them.

Also, I watched the Ninja Cooking System (aka crockpot) infomercial. I want it!

 

[MichelleCarmen]

Easiest pulled beef recipe ever

One flank steak cut in half
One jar of your favorite salsa (whatever size will cover the steak)

On low for 6 hours

Use a fork to shred the beef when it's done.

You can use this for any "Mexican" dish you want

David - have you done the same w/chicken? It works just as well. I have to add chicken broth to mine b/c my crockpot is really big. Also, adding some red/cayenne pepper can spice it up a bit. And, it works GREAT as leftovers.

I'll have to try out flank steak. I haven't cooked beef in my crockpot yet. This week, I'm going to try a pot roast.

 

[Ximena]

TO DIE FOR POT ROAST

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry (I think the one made by Hidden Valley is just 1 oz, which is what I used)
1/2 cup water (I ended up adding more liquid so we could sop it up with french bread)

Directions:

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

I have this in my crock pot right now. Nothing like a good pot roast.

I made this on Saturday! The drippings were amazing and I made some yummy gravy from them.

Also, I watched the Ninja Cooking System (aka crockpot) infomercial. I want it!

I'm so making this next week Got the Ninja on sale for $129 [after 20% coupon] It's well made but huge

 

[aljdewey]

I have been in love with the concept of crockpot cooking for a while because of its potential to make my life that much easier. BUT, I have really struggled to find foods that come out FLAVORFUL in it.

I've come up with at least 2 recipes that make it completely worth having the crockpot. This rib recipe is hands-down the best I've ever run across, and even if all I could cook in the crock was this recipe, it would still be worth it. It's THAT good. It takes just 5 scant minutes of prep to mix the dry rub and slather it on.

Easy Barbecued Ribs
Adapted from America's Test Kitchen Slow Cooker Revolution

1.5 tbsp sweet paprika (3tbsp) (Edited Feb '12 to say I've also used mild smoked paprika with fantastic results)
1 tbsp light brown sugar, lightly packed (2 tbsp)
1/8 tsp cayenne pepper (1/4 tsp)
S&P to taste (about 1 tsp each is what I used)
2 lbs pork (baby) back ribs (6 lbs) - leave the membrane on the ribs to help hold them together
1 cup barbecue sauce (3 cups)
Vegetable oil spray.

In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Rub this mixture all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I find 7 hours best for my liking).

Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on, bone side up. Set to the side. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes. Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element. When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce. Serve any remaining sauce on the side with the ribs.

 

[aljdewey]

Some people aren't wild about grapes in chicken, and this dish is just as good if you omit them.

Chicken In Riesling With Grapes

1/4 cup chopped shallots
1 cl garlic, minced
6 oz mushrooms, sliced
1/4 tsp dry tarragon
1 chicken (3+ lbs.) cut into quarters (FYI - I use 4-5 boneless skinless breasts instead)
1 ground white pepper
1/2 cup riesling or dry white wine
2 tbsp cornstarch
1/3 cup whipping cream
1/2 cup seedless green grapes
2 tbsp lemon juice
1 salt


In a 4 quart or larger electric slow cooker, combine shallots,
garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then
arrange, overlapping pieces slightly, on top of mishroom mixture.
Sprinkle with white pepper;pour in wine. Cover and cook at low
setting until meat near thighbone is very tender when pierced
(6-7+hrs).

Carefully lift chicken to a warm platter and keep warm. Skim and
discard fat from cooking liquid. In a small bowl, mix cornstarch and
cream, blend into cooking liquid. Increase cooker heat setting to
high; cover and cook stirring 2 or 3 times, until sauce isthickened
about 10 more minutes. Stir in grapes and then season to taste with
lemon juice and salt. Coverand cook for 3-5 more minutes. To serve
spoon sauce over chicken.
"True to its origins in Alsace - the region of eastern France
bordering Germany- this creamy, mushroom-sauced chicken is good with
noodles." Souce: Sunset Crockpot Cookbook

 

[aljdewey]

This marinara comes our fairly good, too - I typically add in 1/2 to 3/4 cup of red wine, and i double the basil/oregano. I normally brown sausage or ground beef to add to this. Like most sauces, this is actually even better when refrigerated and reheated.

Slow Cooker Marinara
INGREDIENTS COST
2 (28 oz.) cans crushed tomatoes $3.47
1 (6 oz.) can tomato paste $0.56
1 medium yellow onion $0.54
1/2 Tbsp minced garlic $0.10
2 whole bay leaves $0.10
1 Tbsp dried basil $0.15
1/2 Tbsp dried oregano $0.07
1 Tbsp brown sugar $0.02
1 Tbsp balsamic vinegar $0.09
to taste salt & pepper $0.05
TOTAL $5.15

STEP 1: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!

 

[LAJennifer]

Also, I watched the Ninja Cooking System (aka crockpot) infomercial. I want it!

I'm so making this next week Got the Ninja on sale for $129 [after 20% coupon] It's well made but huge

Yay!!!!! Please review all the features for us . . .
I think I'll put it on my Christmas list.

 

[tuffyluvr]

Carne al ragù (pot roast spaghetti sauce) is seriously the easiest thing ever. I can make it before work and I am totally not a morning person.

2.5-3lbs pot roast (chuck roast or sirloin or whatever)
1 large yellow onion, chopped
3 cloves garlic, minced
1 28 oz can tomatoes (San Marzano if you've got em), crushed. I just open the lid and crush them with my hand, holding the can over the pot to catch overflow. Saves dirtying another utensil, just be careful of sharp edges on the can.
2/3 can tomato paste (about 8 Tblsp)
1-2 bay leaf
2 tsp dried oregano (or 2 Tblsp fresh)--you can add some additional herbs if you want. I have used a couple sprigs of thyme or savory
1 c dry red wine (or low sodium chicken broth
Salt and pepper

Put all ingredients except the meat, crushed tomatoes and wine. Salt and pepper the meat. Put the roast on top of the onion/tomato paste mixture. Pour wine and crushed tomatoes over the roast. Cover, cook 8-9 hours on low or 4-5 on high. Serve with Parmesan over pasta (pappardelle and tagliatelle are particularly good), rice or mashed potatoes (trader joes has good frozen ones--super quick and easy, no mess). If you serve the meat with a slotted spoon it makes an awesome open-face sandwich or sliders too. This makes enough for DF and I to make 2 meals out of it in a week and freeze another for later. We will eat it different ways so we don't get sick of it.

I am usually a huge proponent of braising--browning it before it goes in liquid to cook for a long time. However, this recipe is good, so easy and low mess that I don't feel like its worth the extra effort. In the prep you only dirty one cutting board, a knife and the crock pot

 

[NTave]

I do crockpot meals once a week on our busy nights, a co worker gave me this recipe: chicken breast, whole, dump 2 cans Campbell's cream of chicken over it, sprinkle of poultry seasoning. Cook for the day. 1/2 hour before dinner add 2 cans of pillsbury biscuits in pieces into the gravy, cover, let cook 30 min and serve. I add carrots and celery and onion to this bc it has a lot of sodium, but the cream of chicken makes a great gravy. Make sure you don't keep the lid off long bc it won't puff up the biscuits if it's not hot! We do a lot of beef stew, chicken noodle, pot roast, spaghetti sauce..etc.

 

[NTave]

I do crockpot meals once a week on our busy nights, a co worker gave me this recipe: chicken breast, whole, dump 2 cans Campbell's cream of chicken over it, sprinkle of poultry seasoning. Cook for the day. 1/2 hour before dinner add 2 cans of pillsbury biscuits in pieces into the gravy, cover, let cook 30 min and serve. I add carrots and celery and onion to this bc it has a lot of sodium, but the cream of chicken makes a great gravy. Make sure you don't keep the lid off long bc it won't puff up the biscuits if it's not hot! We do a lot of beef stew, chicken noodle, pot roast, spaghetti sauce..etc.