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Thursday, November 12, 2009

The Slow Cooker Challenge is live!

Today is all about celebrating the slow cooker! This week has been nuts for a number of reasons, but we've had dinner every night that's been warm and ready to go. The scent of yummy, cozy, comfort food drifts out of the kitchen each night. And I don't even have to put on my apron. I can put my feet up on the couch and watch DVR'ed NCIS.

It is a little bit of awesome, I tell you.

Among my favorite recipes to share...

I'm starting to work my way through the fabulous Make It Fast, Cook It Slow. Based on Stephanie's blog A Year of Slow Cooking. So many great out-of-the-box ideas for crock pots...and how can you not love this single link just to Slow Cooker Holiday Food?

But I digress.

Onto the challenge!

I have 2 copies of Make It Fast, Cook It Slow to give away. How can you win a copy?

Share your favorite slow cooker recipe.

That's all!

Type it in the comments - either the actual recipe itself, or a link to it online. I plan to bookmark this post to be able to refer back to the recipes for future use...and I know I'm not the only one with great recipes for the slow cooker!

The challenges ends tonight, November 12th at 11:59 pm - so if you have a great recipe, share it now! :)

{EDITED: THE CHALLENGE IS CLOSED}

Winners will be announced tomorrow morning on the blog.

Check back then...and until then...good luck!

17 comments:

Sandy said...

Easy Sweet and Sour Chicken

I dont know if you can put this in a crock pot or not, I dont see why you cant but this is so simple, anyone I have made it for just loves it!

1 envelope dry onion soup mix
1 18oz jar apricot pineapple jam
1 bottle Russian salad dressing
chicken pieces (I usually use boneless,skinless thighs)

Mix jam, salad dressing, and soup mix together, pour over chicken pieces, bake in oven for a few hours

I usually bake at 275 so it is super tender and melt in your mouth.

Sunday said...

Well, I am a HUGE fan of the McCormick slow-cooker seasoning packs. Tonight for dinner I made their beef stroganoff which was lip-smacking good. All you do is put 2 pounds of stew-style beef, 1/2 onion chopped up, 1 package of mushrooms (I use 2 because mushrooms and I are BFFs) and then you mix the seasoning packet with 1 cup of water and put it in your crock pot for 8 hours on low or 4 hours on high. It is oh-so-yummy!

Tai said...

FYI, it's not my mother's pot roast recipe... just the one of Allrecipes.com
Mother's Pot Roast


Prep Time: 10 Minutes
Cook Time: 7 Hours Ready In: 7 Hours 10 Minutes
Yields: 5 servings Prep Time: 10 Minutes
Cook Time: 7 Hours Ready In: 7 Hours 10 Minutes
Yields: 5 servings

INGREDIENTS:
3 potatoes, cubed
3 carrots, sliced
2 1/2 pounds tip round roast
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour
salt and pepper to taste

DIRECTIONS:
1. Season the roast on all sides with salt and pepper. Sear in a pan on the stove, on all sides.
2. Spray slow cooker with non-stick cooking spray. Layer the potatoes and carrots in the pot.
3. Place meat on top of the vegetables, fat side up
4. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves.
5. Cover and cook 1 hour on high.
6. After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
7. Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast.

jen said...

Shelley - Here is my all time fave slow cooker recipe!

Balsamic-Seasoned Turkey and Sweet Potatoes
You will need:
1 turkey breast – 4 ½ pounds
1 can chicken broth – 14 oz
1 cup dry white wine
1 tablespoon balsamic vinegar
2 sprigs fresh lemon thyme
1 teaspoon olive oil
½ teaspoon lemon pepper
½ teaspoon fennel seeds
4 sweet potatoes
2 leeks, white part only, sliced
Coat a large skillet with cooking spray and hear over high heat. Add the turkey and cook until browned on all sides. Let cool slightly.
Combine the broth, wine vinegar, and lemon thyme I the crockery pot. Add the turkey. Rub the exposed area of the turkey with the oil; sprinkle with the lemon pepper and fennel. Arrange the potatoes and leeks around the turkey. Cover and cook on Low until the turkey is tender; the juices run clear; and a meat thermometer, inserted in the thickest part of the breast, registers 170 F; and the potatoes are tender, 8-10 hours on Low or 6 -8 on High.
Let turkey rest for 10 minutes and serve with potatoes and leeks.

marie said...

Lentil Soup

2 medium carrot(s), peeled, cut into large chunks
2 medium celery, ribs, cut into large chunks
1 medium onion(s), cut into large chunks
2 medium garlic clove(s), minced
2 cup(s) dry lentils, picked over
3 piece(s) bay leaf
1/2 tsp dried thyme, crushed
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
8 cup(s) canned chicken broth
4 oz Canadian-style bacon, diced (4 or 5 slices) - I leave this out and when serving I put crumbled turkey bacon on the soup.

Place ingredients in a 4- to 5-quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper and broth. Cover slow cooker; cook on low setting for 6 hours. Uncover, stir in bacon and heat for 30 minutes more; remove bay leaves. Yields about 1 1/2 cups per serving, makes 8 servings.

ViolinMama said...

ends tonight?? Nov 8th? This just popped into my reader this morning!!! WAH!! I want to enter...can I? :)

ViolinMama said...

My favorite easy peasy one? Let's see:

Take one pork tenderloin cut (any size)
season with salt and pepper
Toss it in the crockpot - NOT browning needed
Cover with favorite BBQ sauce and drizzle with honey.
Cook on low 8-10 hours.

Be ready for it to pull apart...and serve on buns as a sandwich, or with your fav sides. It is so good, and so easy...it is a crime!

I've done the same for ribs, and last night I just made WW friendly Chicken Tacos:

Chicken breasts
cover in diced tomatoes and Taco Seasonings (I used a packet)
cook 6-8 hours
DONE.

It was so good with crunchy or soft tacos, black beans, and rice and salsa!!!

Bill, Amelia and Jack said...

Oooooo!!! I hope I win one of those books! You are always such an inspiration for me, Shelley! I love that it is 7:15 am and I already have an idea for dinner (Which has been crazy for us this week too...)
Here is my new favorite:
http://crockpot365.blogspot.com/2009/03/crockpot-mexican-breakfast-casserole.html
(hopefully that link works- let me know if not)

Oh and then there is the classic out here in Wyoming (is it fair I do two??? ;):
- 1 beer
+1 elk roast
+1 packet of onion soup
+1 onion
+3 carrots
= Yumminess

**Oh and I am assuming that this will end tonight, November 12th and not the 8th?? I hope....

Anna and Joe said...

I took the challange yesterday and we had such a great meal! I try and use the pot at least once a week. Makes life so much sweeter.

1 whole chicken 3-6 lbs. I get the biggest I can find.
1/2 cup of chicken broth
1/3 soy sauce
1/3 cup olive oil
1/4 cup honey
1 tsp Worcestershire sauce
2 tsp balsamic vinegar
2 tsp lemon juice (or orange)
1 tsp sesame oil
2 TBL minced garlic

I used ORANGE instead of lemon because we had so many delicious satsumas around here. I cut a few in half, and shoved them in the cavity of the chichen, and juiced another one for the ingredients instead of the lemon. It was great!

rinse chicken, pat dry, pour liquid over the bird. enjoy.

8 hours on low - 4 hours on high.

Our crock pot must be turbo power, because even on low, things cook fast. Our bird was done in 5 hours on Low, and it was about 4.5 lbs.



It is best with the skin of the chicken removed before you put it in the crock pot.

shelley said...

LOL! Indeed - it ends tonight, November 12th! Lesson? Don't blog in the wee hours! Updated the post with the correct date! :)

Danielle Hawes said...

Well one of my favorties is the Pork with Apple Cherry Stuffing. But since that one is taken.....

I love to make a pot roast in my crock pot. My favorite is adding one can of cream of mushroom soup and one packet of Lipton Onion soup mixed with maybe a half cup of water. Pour on top of the roast and let cook on low all day.

Add some mashed potatos and you are good to go. It's delicious and Davis Family favorite.

Lemmon said...

I don't slow cook enough to have a favorite :( ...yet! :) So I love that this is on your blog so I can use everyone else's blogs. My parents may also love me when they get to eat your yummy recipes. :)

I've been wanting to try lasagna in the slow cooker as it's a dad and boyfriend favorite...

Ingredients:
1 pound ground beef (I'll probably use turkey)
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
6 cups (16 ounces) shredded part-skim mozzerella cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1/2 cup grated parmesan cheese

Directions
1. In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce,w ater, tomato paste, salt, and oregano; mix well.
2. Spread 1/4 of the meat sauce in an ungreased 5-qt slow cooker. Arrange 1/3 of the noodles over sauce (break noodles if necessary). Combine the cheeses; spoon 1/3 of the mixture over noodles. Repeat the layers twice. Top with remaining meet sauce.
3. Cover and cook on low for 4-5 hours or until noodles are tender.

Yield: 6-8 servings

Amber said...

Lasagna w/Chicken Sausage

(This works best in an oval shapped crock-pot.)

1 jar (26oz)organic marinara sauce
1 pkg (12oz) fully cooked organic sausage links, diced
1 tub (32oz) low fat ricotta cheese
1 pkg (8oz) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
2 tsp minced garlic (I like to add a bit more)
1 tsp dried Italian seasoning (I like to add some fresh herbs if I have them)
1 box (8oz) no-cook (oven ready) whole wheat lasagna noodles

Mix marinara sauce, sausage and 1/2 cup water in a medium bowl. In another medium bowl, mix ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, garlic and seasoning.

Spreak 1/4 the sauce mixture over bottom of slow cooker. Top with 1/3 the noodles - breaking and overlapping as needed. Spread with 1/3 the cheese mixture, covering noodles completely. Repeat sauce, noodle and cheese layers until you finish with sauce mixture.

Cover and cook on low for 5 hours.

Sprinkle with remaining mozzarella and Parmesan. Cover to let cheese melt (about 10 min) then serve and enjoy!

Victor said...

Hi Shelley,

My wife Kathy is making me do this since I'm the cook for the family.

Victor

Here is one of our favorite slow cooker recipes:

RATATOUILLE SOUP with BEANS

1 medium onion, coarsely chopped
2 cups peeled eggplant cut into 3/4 inch cubes
2 medium zucchini, halved lengthwise and sliced 1/4" thick (2 1/2 cups)
1 medium red sweet pepper, coarsely chopped
1 medium green sweet pepper, coarsely chopped
1 15 or 19 ounce can white kidney (cannellini) or Great Northern beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes with basil, oregano, and garlic, undrained
1 14 ounce can reduced sodium chicken broth
1 cup hot-style or regular vegetable juice
1 2 1/2 ounce can sliced pitted ripe olives, drained
6 tablespoons finely shredded Parmesan Cheese

In a 3 1/2 or 4 quart slow cooker layer in the following order: onion, eggplant, zucchini, sweet peppers, and kidney beans. Pour tomatoes, chicken broth and vegetable juice over mixture in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours. Stir in olives. Sprinkle each serving with Parmesan Cheese.

Yield: 6 servings

CFCina said...

Hey Shel--the comment from Victor is MY Victor....he is a GREAT cook! Love Rataouille soup AND the movie! FUN contest! ;-)

Anonymous said...

My Favorite Slow Cooker Recipe is Roast and Potatoes, I have to admit it's really one from my amazing brother! It's so good on a cold winter night!

Put one roast in the slow cooker, add a package of dry onion soup mix, red potatoes (cut in half), carrots, and onions. Then cover the roast with beef stock and cook for the day. You will know it's done when you can pull the roast apart with a fork. Oh it just melts in your mouth! Enjoy!

Ann Marie

Scrapping in Circles said...

We haven't had the best of luck with our crock pot. Most of the things I've tried come out without enough taste. Here's one that we've found to work well. It is probably not WW friendly, though.(=

Melanie's Chicken Cordon Bleu (from Fix-It and Forget-It Cookbook)
makes 6 servings

Ingredients:
3 whole chicken breasts (split and deboned or 6 frozen chicken breasts from Costco)
6 pieces thinly sliced ham
6 slices Swiss cheese
salt and pepper to taste
6 slices of bacon
1/4 Cup water
1 tsp. chicken bouillon granules
1/2 Cup white cooking wine
1 tsp. cornstarch
1/4 Cup cold water

Directions:
1. Place a slice of ham and a slice of cheese on top of each breast (flatten first if you want. I've made it with the frozen breasts and it came out fine). Sprinkle with salt and pepper. Roll up and wrap with a strip of bacon. Secure with toothpick. Place in slow cooker. (I've skipped the bacon step and it was still yummy).

2. Combine 1/4 cup water, granules, and wine. Pour into slow cooker.

3. Cover. Cook on high for 4 hours. Frozen breasts may take a little longer (about 5 hours).

4. Combine cornstarch and 1/4 cup cold water. Add to slow cooker. Cook until sauce thickens.

5. Enjoy!!!

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