slow-cooker

anyone have a recipe that doesn't require a cream soup.

the only thing I ever ade in mine was a pork roast with apple sauce, onions and apples and served it over noodles.

i usually make chili and sauce on the stove-to me there is no need to cook either of those for 8 hours.

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made a turkey breast in the crockpot.

made meatballs and sauce in the crockpot.

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how did you make the turkey breast?

i don't like raw meatballs cooked in the sauce...so in the end...if i have to cook them outside the crockpot, as I find so many recipes without the cream soups require...i just wind up cooking them on the stove.

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4 potatoes wrapped in tinfoil on the bottom of the crockpot.

1 whole chicken sprinkled with lawrys seasoned salt on top of the tinfoil balls.
High for 4 hours.
Delicious!

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Pulled pork!

Boston butt
Canned french onion soup
beef broth

Leave meat in slow cooker for ~8 hours or until you can easily tear off a piece with a fork ..

Take out of the slow cooker, let it cool and take two forks and shred the meat. Discard the liquid. Mix the meat with your favorite BBQ sauce. I use Sweet Baby Rays (I mix their Sweet and Spicy with their Hickory and Brown sugar) .. add as much or as little sauce as you like and put it back in the slow cooker for another 30 minutes. So good!

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ribs
chicken cacciatore
chili
pulled pork
pork loin with apples
whole chicken
Beef stew
pepper steak


i have actully never used soup in mine... i try to stay away from doing that to keep the calories down!
ETA: added to list!

Message edited 12/29/2010 11:53:58 AM.

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today i am making beef stroganoff...just bought one of those seasoing packets....beef cubes, chopped onion, mushrooms, & I added carrots.

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Boneless skinless chicken breast
jar of fave salsa or taco sauce
can of black beans (drained)
taco seasoning or cumin/chili powder
cook until chicken is shreddable.

Add cream cheese. So yummy and easy. I usually use it as a filling in tortillas.

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Message edited 12/29/2010 1:38:56 PM.

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Message edited 12/29/2010 2:15:32 PM.

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Re: slow-cooker

BBQ Chicken or Ribs

Buy the parts of the chicken you like most OR Ribs

douse with your favorite BBQ sauce, use almost the full bottle or even the whole thing if you like.

Cook for desired amount of time.

Sometimes people add chopped pineapple to this and maybe some onions.

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chix thighs. i brown them in olive oil and season wtih S & P. I cut up peppers, potatoes onions, and put browned thigs in crockpot over veggies. Add two 15 oz cans of tom sauce, season and cook on low all day. The chix falls off the bone and my kids love it. I call it chix stew, and i serve either with spaghetti or rice. Healthy and delish!
i sometimes change up the veggies that i use. i will use zucchini or mushrooms instead or in addition to the other veggies.

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I do roast pork

meat balls and sauce

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Slow cooked Pulled Pork Sandwiches

1 tbsp vegetable oil
3.5 to 4lb boneless pork shoulder netted or tied
1 can Campells Condensed French Onion Soup
1 cup Ketchup
¼ cup cider vinegar
3 tbsps packed brown sugar

Heat the oil in a large skillet and brown roast on all sides

Stir the soup, ketchup, vinegar and brown sugar in a slow cooker. Add the roast and turn to coat.

Cover and cook on low for 8 to 10 hours
Remove the roast and let rest for 10 minutes. Shred the pork and return to cooker.

Serve on sandwich rolls.


Italian Pot Roast

2.5 lbs boneless beef bottom round or chuck pot roast
¼ tsp black pepper
2 cups fresh or frozen baby carrots
1 stalk celery cut into 1 inch pieces
1 can Condensed Tomato soup
½ cup beef broth
1 tbsp chopped garlic
1 tsp dried basil
1tsp dried oregano
1tsp dried parsley
1 tsp vinegar


Season the roast with the pepper. Put the carrots and celery in the slow cooker. Top with the roast.

Stir the soup, water, garlic, herbs and vinegar in bowl. Pour over the roast.

Cook on low for 10 to 12 hours.
Serve with mashed potatoes

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White Beans with Tasso
White beans get smoky flavor from tasso—Cajun-style cured pork.
8 servings
Recipe by Gabe Soria and Amanda Zug-Moore
Photograph by Ture Lillegraven
May 2009

Ingredients
• 3 1/4 cups (or more) water
• 12 ounces dried Great Northern beans (about 1 3/4 cups), rinsed
• 1 smoked ham hock (8 to 9 ounces)
• 1 1/2 ounces tasso or andouille sausage, finely diced (generous 1/3 cup)
• 1 small onion, chopped
• 2 large celery stalks, chopped
• 1 small red bell pepper, diced
• 2 medium garlic cloves, chopped
• 2 bay leaves
Preparation
Stir 3 1/4 cups water and all remaining ingredients in large slow cooker. Cover and cook on high until beans are tender, stirring occasionally and adding more water if dry, about 4 1/2 hours. Remove ham hock. Cut off all meat; shred and return to beans. Season to taste with salt and pepper.

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Slow-Cooked Carnitas Tacos
You'll need a slow cooker for this recipe (a necessity for any busy cook).
4 servings
Recipe by Amy Finley
Photograph by Tierney Gearon
April 2008

Ingredients
• 2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried oregano (preferably Mexican)
• 1/2 large onion, cut into 4 pieces
• 1 avocado, halved, pitted, sliced
• Fresh cilantro sprigs
• Corn tortillas
• Roasted Tomatillo Salsa
Preparation
• Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
• Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.