Give me your Crockpot recipes, though.

[swoboydehteezy]

I just bought a Crockpot and I need some recipes/ideas about what to make.

What are some things that you Crock potheads usually cook in your Crockpot?

 

[jrp44]

Chilli

 

[nawth21]

Pot roast, pulled pork sammiches, beef stew, chili. I have two different crockpot cookbooks

 

[hovkid]

[h1]Just go to Williams Sanoma and look up slow cooker recipies...this is the book you NEED. When my wife makes stuff out of here itis so freaking good I eat like two plates of it.

EXAMPLE:

Braised Short Ribs[/h1]

Rectangular pieces of beef that are usually taken from the chuck section, short ribs are tough cuts of meat that become fork-tender with braising. Here, we prepare the ribs in a slow cooker, where they braise for hours in red wine and beef stock seasoned with aromatic herbs. Serve with Herbed Spaetzle, which soak up the flavorful sauce (see related recipe at right).

[h2]Ingredients:[/h2]

• 4 lb. bone-in beef short ribs
• Salt and freshly ground pepper, to taste
• 2 cups all-purpose flour
• 3 Tbs. olive oil, plus more as needed
• 2 large yellow onions, chopped
• 3 large carrots, peeled and cut into 1-inch chunks
• 4 garlic cloves, chopped
• 1 bottle (750ml) full-bodied red wine
• 1 can (6 oz.) tomato paste
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 bay leaf
• 1 to 2 cups beef stock

[h2]Directions:[/h2]
Season the short ribs with salt and pepper. Spread the flour out on a rimmed baking sheet. Dredge the ribs in the flour, shaking off the excess.

In a Dutch oven over medium-high heat, warm the 3 Tbs. olive oil until nearly smoking. Working in batches, brown the ribs on all sides, about 10 minutes total. Transfer to a slow cooker.

Add more oil to the Dutch oven if needed. Reduce the heat to medium, add the onions, carrots and garlic and cook, stirring occasionally, until soft, about 10 minutes. Transfer to the slow cooker.

Add the wine to the Dutch oven and cook, stirring to scrape up the browned bits. Add the tomato paste, thyme, rosemary and bay leaf, mashing any large chunks of tomato paste with a spoon. Increase the heat to medium-high and cook until thickened and reduced by half, 8 to 10 minutes. Add the wine mixture to the slow cooker along with enough stock to come halfway up the sides of the ribs. Cover and cook on high for 6 hours according to the manufacturer?s instructions, stirring occasionally.

Skim the fat off the sauce. Discard the herb sprigs and bay leaf. Transfer the ribs, carrots and sauce to shallow bowls or plates and serve immediately. Serves 6.

Williams-Sonoma Kitchen.

 

[mojodmonky1]

HOV beat me to it.

Shortribs + slowcooker = bangin dinner

 

[DCAllAfrican]

I plan on making the dish I posted below pretty soon. I will probably add more heat to it though

 Also this is a great site for CrockPot recipes. - http://crockpot365.blogspot.com/



[h1][/h1]

[h1]Turkey Corn Chili[/h1]
Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (72)

• RECIPE
• COMMENTS & REVIEWS(72)
• VIDEOS(1)

• [h3]Cook Time:[/h3]
  15 min
• [h3]Level: [/h3]
  Easy
• [h3]Yield: [/h3]
  4 servings

Close[h4]Times:[/h4]
Prep10 minInactive Prep--Cook15 minTotal:25 min

[h3]Recipe Tools:[/h3]

• Print Recipe
• Get Card
• Save Recipe

x

[h3]Select a Card Size[/h3]

• CARD3x5 card
• CARD4x6 card

x

[h3]Add To My Recipe Box[/h3]Add ToSelect Folder:All My RecipesOr Create New Folder
Please limit to 20 characters

Adding Recipe

Add Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

Do not show this message again
Close

x

[h3]Add To My Recipe Box[/h3]
Please sign in to add this recipe to your Recipe Box.

Sign In or Create your Recipe Box
[h2]Ingredients[/h2]

• 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
• 1 medium onion, chopped
• 1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)
• 1 jalapeno pepper, seeded and chopped
• 1 bay leaf, fresh or dried
• 1 1/2 pounds light and dark meat cooked turkey meat, diced
• 1 1/2 to 2 tablespoons (a palm full) chili powder
• 1 1/2 to 2 tablespoons (a palm full) ground cumin
• 1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
• Coarse salt
• 2 cups frozen corn kernels or leftover prepared corn
• 1 (32-ounce) can chunky style crushed tomatoes
• 2 cups prepared chicken stock or broth, paper container or canned
• 2 scallions, white and greens, chopped

[h2]Directions[/h2]
Heat a deep pot over medium high heat. Work close to the stove for yourchopping. Add oil to your pot, 1 turn of the pan, and add vegetables asyou chop them.

Add bay leaf and cookvegetables 5 minutes, stirring frequently, reducing heat if veggiesstart to stick. Stir in diced turkey meat and season with chili powder,cumin, and cayenne sauce. Season with a little salt, to taste. Addcorn, tomatoes, and broth. Combine your chili well, adjust seasonings,reduce heat to medium low, and simmer for 7 to 10 minutes. Garnishchili with chopped scallions.