[tfecw]

Red beans and rice!!! :)

[Nateman]

Spaghetti sauce!

[Mo1]

Ping for help

[RosieCotton]

You can experiment with various beef recipes...

One we often do is to dump a can or two of mushroom soup and a packet of onion soup mix over a cheap roast, add a little water, and let it simmer all day. At night you shred the beef and serve over rice or noodles. Easy meal - just heat up a vegetable to go with.

Alternatively you can put a couple cans of tomatoes and some Italian spices in with your roast, and have that over rice.

Or there's taco meat: brown a bunch of hamburger, put it in the slow cooker, dump a jar of salsa over it, and let that cook. Serve it with tortillas and lettuce and cheese and whatever you'd normally have with tacos. Turns out pretty good.

Barbeque sauce with a roast or hamburger works, too.

None of this is haute cuisine, but if you're in a hurry...

[umgud]

A single guy's goolosh.

Stew meat or ground beef
Tomato sauce and tomato juice (not too thick, not too thin)
mac shells (lots of them)
garlic salt

Sop it up with sour dough rolls when eaten.

[satchmodog9]

Chicken Cacciatore.

[peteram]

Last Christmas, my wife made Polish Kielbasa, Sauerkraut and Perogies in crocks for Christmas Eve Dinner. They came out really good!.....And I'm Italian!

Google Crock recipes and I'm sure you'll get lots more ideas.

Happy Crocking!

[Irish Eyes]

bump in hopes of more ideas.

[Hugin]

Here's a recipe I invented when I had a freezer full of wild hog meat I call Black Forest Boar.

Take a pork shoulder or half a fresh ham, and trim off as much fat as possible. Make a rub of salt, pepper, ginger, allspice and nutmeg. Coat the meat and place in the crock. Pack two packages of fresh sliced mushroom around the meat. Pour in enough good dark beer to cover everything. Let it cook all day.

Take out the meat, pull it apart, and discard the bones. Thicken the liquid into gravy. Serve with mashed potatoes and sweet and sour cabbage. Don't forget to save some beer to have with dinner.

[Echo Talon]

roast, Lipton onion soup, and carrots in crock pot.

[Keith in Iowa]

Corned Beef & Cabbage:

3 carrots, cut 3-inch pieces
4 pounds corned beef brisket
3 medium onions, quartered
1 cup water
1/2 small cabbage head, cut wedges

1. Put all ingredients in order listed except cabbage in crockpot. Cover and cook on LOW 8 to 10 hours.
2. Add cabbage wedges to liquid pushing down to moisten, turn to HIGH and cook 2 to 3 hours more.

---

Itallian Beef:

4 pounds sirloin tip roast, halved
2 envelopes Italian salad dressing mix
2 cups water

Place roast in a 5 quart slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8 hours or until the meat is tender. Remove meat; shred with a fork and return to slow cooker until you are ready to serve.

---

Creamy Itallian Chicken

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 package cream cheese, softened (8 oz.)
1 can cream of chicken soup, condensed, undiluted 10 3/4 oz
1 can mushroom pieces, drained (4 oz.)

Place chicken breast in crock pot. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended; stir in mushrooms. Pour over chicken and cook 1 hour longer or until chicken juices run clear. Serve over rice or pasta prepared according to package directions.

---

BBq Beef Roast

7 teaspoons chili powder
1 tablespoon garlic powder
1 teaspoon pepper
1/4 teaspoon cayenne pepper, or more if needed
4 pounds beef roast
1 small onion, chopped
12 ounces chili sauce
1 cup ketchup
1/2 cup barbecue sauce
1/3 cup brown sugar, packed
1/4 cup vinegar
1/4 cup worcestershire sauce
1 teaspoon ground mustard

1. Cut roast into eight pieces.
2. Combine the first 4 ingredients and rub over meat; place in crock pot.
3. Combine onion, chili sauce, ketchup, barbecue sauce, brown sugar, Worcestershire sauce, and ground mustard; pour over meat.
4. Cover and cook on high for 5-6 hours or until meat is tender.
5. Remove meat and shred with 2 forks. Return meat to crock pot and stir; cook until heated through.

[blondee123]

Mock Cabbage Rolls:

2 cans tomato soup

   (diluted with i can water &

     blended well)

1 lb & 1/2 raw hamburger

1 head cabbage, chopped in inch pieces

Instant rice

Start with a layer of raw hamburger, followed by a layer of raw chopped cabbage, drizzle some of the tomato soup over that & then a layer of instant rice.

Repeat layers to top of casserolle.

Serve with warm rolls or rye bread & mashed or boiled potatos!

[Keith in Iowa]

TUrkey or Chicken Tenders

3 pounds boneless turkey breast tenders - (to 4 lbs)
(or chicken breasts)
4 medium potatoes, sliced
4 carrots, sliced
1 can French onion soup, undiluted

Put vegetables in bottom of crockpot. Add turkey breast. Pour in onion soup. Cook on LOW for 6 to 8 hours.

[skimask]

12 boneless skinned chicken thighs
2 cans of cream of potato soup
1 can of cream of mushroom soup

Season to taste

Serve over rice or noodles

[SWAMPSNIPER]

Do you have a good .22, and some squirrels in the yard!

[stlnative]

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLG,GGLG:2005-33,GGLG:en&q=crock+pot+recipes

http://www.google.com/search?hl=en&lr=&rls=GGLG%2CGGLG%3A2005-33%2CGGLG%3Aen&q=slow+cooker+recipes

One of my favorites...

Slow Cooker Carnitas

http://www.google.com/search?hl=en&lr=&rls=GGLG%2CGGLG%3A2005-33%2CGGLG%3Aen&q=slow+cooker+carnitas

[stlnative]

http://www.seasoned.com/issues/200510/c.rh.p1.html

Crockpot Carnitas

When I go to a new Mexican restaurant, the first thing I look for and order from the menu is carnitas ... a blissfully tender dish usually featuring bits of pork that have been simmered for hours in a simple mixture of water or broth and ground cumin and then roasted, baked or broiled to bring back a bit of texture before serving. The dish is very simplistic, but an example of the finest in Mexican cuisine.

(snip - click on link for recipe)

[queenkathy]

Bump for later recipes...

[Tuscaloosa Goldfinch]

I make this chicken soup on the stove top in about an hour, but see no reason why it wouldn't work in the crockpot. Only thing is, you need to saute the onions/garlic first. You also may want to divide the recipe in half. The chicken I use for this usually comes from a deli chicken that I ran by and bought the night before -- we don't eat a lot of meat, and I only have one teenager at home! This makes enough to feed my family of 10 when we are all here, with leftovers for the next meal. I serve it with a salad and some kind of bread, either cornbread or crackers -- french bread would be nice.

Saute' one large onion and two cloves minced garlic until tender in 2 tablespoons olive oil (optionally, also saute 1 stalk of celery, finely chopped). To this, add one VERY LARGE can chicken broth, (and if using the two cans of veggies instead of just one can 2 cups water,) 1 or 2 cans petite diced tomatoes, 2 cups diced precooked chicken, one or two cans of mixed vegetables (like Veg -all -- drained) and one bag of Mahatma yellow rice, the medium size bag, or substitute a regular sized box of Zataran's yellow rice.

If your chicken isn't already seasoned, then all a little Emeril's or a little of whatever your favorite seasoning mix is.

[Lurker]

Two Words:

Asa Buco.

L