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Slow cooker (crock pot) thread

  • Ugh, I forgot to write down everyone's recipes before the move to this site. Here's the ones I wrote down and tried out for myself. Poast, you had a couple dips that you posted that I never got to try that sounded awesome. Share them again? And you had that PDF file, right? Can you repost the link to that?

    Salsa chicken
    3-4 chicken breasts (boneless/skinless)
    Jar of salsa
    Can of black beans
    A small bag of frozen corn
    Chili powder
    Cumin

    Stir it up, leave it in the crock pot on low for 8 hours. Serve in a bowl by itself, top with cheese, add sour cream and put on a tortilla... whatever, it's up to you. And it's delicious as-is.

    Beef BBQ
    3 lb boneless chuck roast (a cheap cut of steak)
    1 tsp garlic powder, 1 tsp onion powder, salt, pepper
    16 oz BBQ sauce

    Leave on low for 6-8 hours, shred, serve in a bun or by itself. Seriously amazingly delicious. The seasonings are optional, but good to have in your cabinet anyway.

    Mexican style meat
    2 pound chuck roast (or other cheap cut of beef)
    1/2 teaspoon salt, 1/2 teaspoon pepper
    1 tbsp olive oil
    1 onion, chopped
    1/2 tsp chili powder
    5 oz hot sauce (less or more depending if you like things hot)
    1/2 tsp garlic powder

    Quickly brown the meat on all sides, put it in a slow cooker, sprinkle onion and all seasonings on it. Add enough water to cover 1/3 of the roast. Cover and cook on high for six hours. Reduce to low, cook 2-4 more hours, drain and shred. Serve on rolls or in tortillas or tacos or whatever. Delicious.

    Cheesy taco dip
    1 lb lean ground turkey
    3/4 cup water
    1 package taco seasoning
    1 can diced tomatoes
    1 pound shredded cheese (I used reduced fat Mexican cheese)

    Brown ground beef/turkey, drain fat, stir in seasoning packet and water, bring to a boil, reduce to a simmer and let cook for five minutes. Place it all into slow cooker, add tomatoes and cheese, let it cook on low for an hour, stirring occasionally. It's not the healthiest because of the cheese, though. You could probably get away with fat free cheese, but that doesn't taste the same. Might be able to just eat it as-is, like taco meat.

  • I'll repost the two or three I contributed in a bit. It was the slow cooker italian beef sandwich thing and a few others.

  • Anyone have a good sausage & peppers recipe for the crock???

  • strOterp

    I will hopefully be getting a ton of use out of this thread in the coming weeks.

  • phatphelix

    Hot Chocolate

    1/3 cup sugar
    1/4 cup unsweetened cocoa powder
    1/4 teaspoon salt
    3 cups milk, divided
    3/4 teaspoon vanilla
    1 cup heavy cream
    1 square (1 oz) bittersweet chocolate
    1 square (1 oz) white chocolate
    3/4 cup whipped topping
    6 teaspoons mini chocolate chips

    Combine sugar, cocoa, salt, and 1/2 cup milk in medium bowl. Beat until smooth. Pour into slow cooker. Add remaining 2 1/2 cups milk and vanilla. Cover; cook on low for 2 hours.

    Add cream. Cover and cook on low for 10 minutes. Stir in bittersweet and white chocolates until melted.

    Pour hot chocolate into coffee cups. Top each with whipped crean and mini chocolate chips.

    Phatboy if you had any balls I'd meet you at the AFA Boxing gym and have Coach Weichers put some gloves on us.

  • slatter said... (original post)

    your post makes me hungry

    can this become a global cooking thread? any good marinades for steak on a gas grille? thx

    No, keep them separate. Start a cooking thread. Keep this the crock pot thread. I BEG YOU.

  • Slow Cooker Italian Beef

    Ingredients

    * 3 cups water
    * 1 teaspoon salt
    * 1 teaspoon ground black pepper
    * 1 teaspoon dried oregano
    * 1 teaspoon dried basil
    * 1 teaspoon onion salt
    * 1 teaspoon dried parsley
    * 1 teaspoon garlic powder
    * 1 bay leaf
    * 1 (.7 ounce) package dry Italian-style salad dressing mix
    * 1 (5 pound) rump roast

    Directions

    1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
    2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
    3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

    Zesty Slow Cooker BBQ Chicken

    Ingredients

    * 6 frozen skinless, boneless chicken breast halves
    * 1 (12 ounce) bottle barbeque sauce
    * 1/2 cup Italian salad dressing
    * 1/4 cup brown sugar
    * 2 tablespoons Worcestershire sauce

    Directions

    1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
    2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

  • flaTerp

    EricTerp said... (original post)

    Slow Cooker Italian Beef

    Ingredients

    * 3 cups water * 1 teaspoon salt * 1 teaspoon ground black pepper * 1 teaspoon dried oregano * 1 teaspoon dried basil * 1 teaspoon onion salt * 1 teaspoon dried parsley * 1 teaspoon garlic powder * 1 bay leaf * 1 (.7 ounce) package dry Italian-style salad dressing mix * 1 (5 pound) rump roast

    Directions

    1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. 2. Place roast in slow cooker, and pour salad dressing mixture over the meat. 3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

    Zesty Slow Cooker BBQ Chicken

    Ingredients

    * 6 frozen skinless, boneless chicken breast halves * 1 (12 ounce) bottle barbeque sauce * 1/2 cup Italian salad dressing * 1/4 cup brown sugar * 2 tablespoons Worcestershire sauce

    Directions

    1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. 2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

    I can attest to the Italian Beef. That juice is gooood. I think I've done it with a smaller piece of meat (3-4 pounds) which just means more juice for me!

  • flaTerp said... (original post)

    I can attest to the Italian Beef. That juice is gooood. I think I've done it with a smaller piece of meat (3-4 pounds) which just means more juice for me!

    I posted that one during the snow storm last year. I usually use whatever is the cheapest rump or shoulder cut I can find. It cooks with such low heat and for so long that the expensive cut of meat is simply a waste of money. I also served some of the juice on the side, similar to a french dip. This is 10 times better than a french dip IMO.

  • That BBQ chicken recipe sounds awesome. I need poast to check in with those dips he had from the old thread. :(

  • slatter said... (original post)

    That BBQ chicken recipe sounds awesome. I need poast to check in with those dips he had from the old thread. :(

    We definitely need that. I'm about to buy a new slow-cooker as well (ex has the one I used last season), so I'm excited to try out some new and delicious recipes. I really want to find a great chili recipe that I can put on before I go to work and enjoy that night when I return home.

  • Was able to get the first page of the old thread.

    Sugarmag posted this:
    1 whole chicken
    1 Lemon, pierced and placed in chicken cavity
    1/2 cup OJ
    1/2 cup honey

    Mix OJ and honey, pour over chicken. Cook until plastic thing pops up, should be about 4 hours on high. Delicious.

    flaTerp posted this:
    This one for BBQ Beef sandwiches is very good. I recommend making more sauce than called for (increase the non-beef ingredients by like 1/3 or so.)

    http://southernfood.about.com/od/crockpotbarbecue/r/bl105c15.htm

    LastKingofDenton posted this:
    Country style or western style ribs
    Onion
    Barbecue sauce
    Whatever else you want to flavor

    Cook on low for at least 8 hours.

    aschaefe posted this:
    I threw a Trader Joe's Asada Tri-Tip Roast in there yesterday with tomato paste, red and green peppers, onion, chili powder, cayenne pepper, garlic, jalapeno hot sauce, black beans, kidney beans, corn salsa, and a bit of honey, cinnamon and dark chocolate. Came out pretty well.

    Kitty posted this:
    Fox's favorite: Steak Fajitas

    1 lb of flank steak, cut into strips
    1/2 cup of salsa...whatever flavor/spiciness you like
    2 cloves of garlic, minced
    1 teaspoon cumin
    1 tbsp. lemon juice
    salt, pepper, cayenne to taste
    2 tbsp. of fresh cilantro to throw on top
    *red/green bell pepper & onion strips (as many as you want...i only add a few for myself since he doesn't eat these veggies)

    Mix all the ingredients except for veggies and cook for 6 hours on low. Add veggies and cook on high for an hour. Serve with tortilla shells and fixins.

    I have TONS more good slow cooker stuff so PM me if you're interested in something specific and I can type it up for you.

    FletchTerpz posted this:
    I made a beef stew a couple of weeks ago that was amazing. Basically it's beef, some veggies, a can of cream of celery soup, a package of onion soup, and some other spices. Let it cook for eight hours or so and you will have food love.

  • Anyone found a good sausage & peppers slow cooker recipe yet???

  • Split Pea Soup

    With it getting colder out, this simple and extremely healthy and tasty Split Pea Soup recipe is a go to for me. Of course, it's better if you substitute chicken stock instead of using bouillon cubes + water. Ham hock works well also.

    Ingredients
    1 pound dried split peas 10 cups water 1 pound smoked sausage of your choice (or whatever pork of your choice), sliced 5 cubes chicken bouillon (I used 3 cubes and added salt at the end) 1 1/2 cups chopped carrot 1 cup chopped celery 2 potatoes, peeled and chopped 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 2 bay leaves 1 onion, chopped

    Directions
    In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.

    Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

    This post was edited by SodaTerpinski 4 years ago

  • RaiseHigh

    EricTerp said... (original post)

    We definitely need that. I'm about to buy a new slow-cooker as well (ex has the one I used last season), so I'm excited to try out some new and delicious recipes. I really want to find a great chili recipe that I can put on before I go to work and enjoy that night when I return home.

    lbs of hamburger (the leaner the better obviously, I usually try to use 85 or 90%).
    1 package of onion soup mix.
    Garlic powder
    1 jalapeno (or more depending on how much spice you want)
    1 15oz. cans of beans (black or dark red kidney)
    1 30 oz can of petite diced tomatoes (or crushed tomatoes)
    1 packet of chili seasoning (I used hot)
    1 jar marinara sauce
    Lots of Crushed Red Pepper
    Salt

    Brown the hamburger in a large pot with a little olive oil (1 Tbsp maybe).
    After the hamburger is all cooked, add the packet of onion soup mix, season with some garlic powder as you want, chop the jalapeno up well and add it, add the diced tomatos, and the chili seasoning. Bring to a simmer and cook for 30 minutes.
    Add the beans and continue to simmer for another 10 minutes. Add salt and garlic, onion powder, or any other seasonings you want to taste.

    I like to put franks red hot, sharp cheddar, and oyster crackers on top then. Of course I also like to cook some spaghetti noodles and put it all on that Cincinnati-style.

    "It's just so hard," Greivis said. "It's my heart, my love. Maryland made me who I am."

  • I've tried this Italian Pot Roast recipe from Better Homes & Gardens:

    Ingredients
    1 3-pound boneless beef chuck pot roast
    1 teaspoon garlic salt
    1 teaspoon fennel seed, toasted and crushed
    1/2 teaspoon ground black pepper
    2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
    3 medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
    1 large onion, cut into thin wedges (1 cup)
    1 26-ounce jar pasta sauce
    2 to 3 cups hot cooked penne pasta
    1/4 cup chopped fresh Italian (flat-leaf) parsley
    Grated Parmesan cheese (optional)

    Directions
    1. Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides. In a 5- or 6-quart slow cooker, combine fennel, carrot, and onion. Place roast on top. Pour pasta sauce over roast in cooker.
    2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
    3. Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.

    To store reserves: Chop reserved roast (about 2 cups). Place beef and reserved sauce in separate airtight containers. Seal and chill for up to 3 days.

  • BoniMaroni

    I do not own a crock pot, considering purchasing one. Any suggestions?

    Also, while I like the food that comes out, there always seem to be an unpleasant odor in the house after a crock pot has been cooking some food for a while. Anyone ele ever notice this?

  • BoniMaroni said... (original post)

    I do not own a crock pot, considering purchasing one. Any suggestions?

    Also, while I like the food that comes out, there always seem to be an unpleasant odor in the house after a crock pot has been cooking some food for a while. Anyone ele ever notice this?

    parents brought it for me when i moved to my own apartment. hands down best housewarming gift.

    http://www.crock-pot.com/Product.aspx?cid=113&pid=373

  • One of my favorite 'quick and easy, out the door' crock pot recipes, Beef Stroganoff:

    1-1.5 lbs stew beef
    2 cans cream of mushroom soup
    1 onion soup package
    white wine (eyeball the amount, 1/2 cup or so, enough to make a good mix of ingredients)

    Mix it all together, cook 8 hours. About 30-45 minutes before it's done add a couple of scoops of sour cream. Serve over noodles.

  • Fired it up this morning for the first time this season. Beef stew deliciousness on tap around 6:30pm tonight. There's nothing better than coming home to that smell (no, not that one...the good one) with the knowledge that dinner is DONE and ready to go.

    Going to try some sort of fudge pudding cake in it later this week.

  • BoniMaroni said... (original post)

    I do not own a crock pot, considering purchasing one. Any suggestions?

    Also, while I like the food that comes out, there always seem to be an unpleasant odor in the house after a crock pot has been cooking some food for a while. Anyone ele ever notice this?

    They're all $15-30 for the most part but I'd suggest getting one that's at least 4 quarts. And at least in my house, the smell of the food cooking is almost as good as the food itself.

  • Yeah, I don't know anyone that's opposed to the smell of delicious food cooking when you get home from work.

  • BoniMaroni said... (original post)

    I do not own a crock pot, considering purchasing one. Any suggestions?

    Also, while I like the food that comes out, there always seem to be an unpleasant odor in the house after a crock pot has been cooking some food for a while. Anyone ele ever notice this?

    Only recommendations I'd have is to make sure you buy one with a ceramic pot (not plastic) and make sure the insert is removable. Also make sure the lid fits well, some of the cheaper ones don't.

    As for the smell, I look forward coming home and having the aroma in my house. It does linger, but it's not a bad thing.

  • BoniMaroni said... (original post)

    I do not own a crock pot, considering purchasing one. Any suggestions?

    Also, while I like the food that comes out, there always seem to be an unpleasant odor in the house after a crock pot has been cooking some food for a while. Anyone ele ever notice this?

    I would also make sure to get one with a setting that shuts the cooker to "warm" after cooking time. Some things only take like 6-8 hours to cook, so if you are gone for almost 12 hours (like me), it's nice to not have over-cooked food.

  • flaTerp

    terpfan720 said... (original post)

    Anyone found a good sausage & peppers slow cooker recipe yet???

    I did a easy sausage and meatballs and peppers a couple weeks ago, I think the only thing I looked up was how long to cook, probably did 8 hours on low. Basically, browned some italian sausage and premade (uncooked) meatballs from the meat dep't, cut up an onion and placed on bottom of crockpot, sliced up red and green peppers and mixed in with the sausage and meatballs, and poured a couple of bottles of spag. sauce over top. I don't think I had fresh garlic, so I think I threw some garlic powder in. You can fancy this up anyway you like.