13 August 2012

Crock Pot Heads

The temperature has dropped. It's rainy and pre-fall like around here today. The kids went back to school (well, 2/3rds of them, anyway). It reminds me of late September weather and has me nostalgic for falling leaves, knee-high boots and hot things to eat. Someone on facebook mentioned crockpot chicken & dumplings and it got me thinking... I want some good crock pot recipes. I figure I'd ask you all now, so that when the real fall weather hits (not until early October, usually) I'll have an arsenal of easy comfort food that warms up the house. 

I'll share the easiest one in the world:
4 Chicken breasts or pork chops or a mix of both (Boneless is easiest)
A jar of your favorite salsa
One packet of taco seasoning (I make my own)

Blammo. cook for 4-6 hours. Shred the meat an hour before the time is up and you have taco filling. Add cheese, avocado or whatever you like and wrap in a tortilla. Easiest thing ever.

Now it's your turn: What's a great and easy crock pot recipe for fall (or anytime)? 

3 comments:

Nicole (carried a paint can) said...

Garlic Brown Sugar Chicken:
--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves (I cut the breasts into bite size pieces)
--1 cup brown sugar
--1/4 cup lemon-lime soda (ginger ale also works)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 Tbs soy sauce
--1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

misshum22 said...

I'll add a beef sandwich recipe:

4-5# roast
1 pkg onion soup mix
2 bay leaves
1-2 boxes of Beef broth
6 cloves of garlic
Jar pepperoncini peppers, coarsely chopped
1 green bell pepper, julienned (or coarsely chopped)
1 Red bell pepper, julienned (or coarsely chopped)

Coat the roast in the onion soup mix, toss into crock pot. Smash the garlic cloves, toss in with the chopped pepperoncinis and bell peppers.Huck the bay leaves on in there & cover with broth.(The top of the roast should remain visible.) Set on low 8-10 hours. Shred roast about an hour before the time is up, add a little broth if needed, and let it coast.

Heap into a french roll (dipped in gravy) & enjoy! Chicago style.

ResqNinja said...

Kick-Ass Italian Beef:

*3-4lb sirloin tip roast (or any other beef roast you like)cut in 4 large chunks
*1 packet Zesty Italian Dry Dressing
*1 jar peprochini (sp? keeps auto correcting to pepperoni...do not use that!)
*1 jar jalapeno stuffed olives
*1 jar mild gardinera
*1 cup beef broth

put the beef in the bottom of the crock and pour the entire contents of everything else over it. Cook on low 18 hrs. It's the bomb!