Best crockpot recipes

[Anonymous]

This one is good for a weekend because it can't cook all day but I really like it: http://www.raisehealthyeaters.com/2010/04/family-dinners-slow-cooker-veggie-lasagna/

If you like split pea soup, I really like this recipe, and it couldn't be easier: http://southernfood.about.com/od/crockpotsoup/r/bl17c5.htm

I make a sort of rustic chicken dish in the crock pot for which I don't really have a recipe-- I just coarsely chop red bell pepper, onion, and carrots and put them in the slow cooker with boneless, skinless chicken thighs (whole). To that I add stewed tomatoes (the kind with celery and onion, I believe DelMonte), salt and pepper, and some Italian herbs like oregano, basil. I cook that on low for about 6 hours, then serve it with pasta.

[Anonymous]

Anonymous wrote:Please share your best ones that don't require any real cooking/ browning before hand which in my opinion completely take away the convenience of the crock pot.

Lentil soup: bag of lentils, 1 container vegetable broth, carrots, onions and celery, can of diced tomatoes undrained, couple teaspoons of minced garlic, zucchini( I use frozen chopped) or sometimes spinach, italian seasoning, pepper and 2 cups water. Cooked on low for 8-10 hours. I pour over cooked mini pasta and cover with parmesan cheese.

Thanks for posting, I have this in the crock pot now. I couldn't find frozen zucchini so I just bought fresh and will probably add them the last 30 minutes of cooking.

[Anonymous]

Mexican chicken

- 1 lb chicken (frozen or fresh)
- 1 block cream cheese
- 1 can corn, rinsed & drained
- 1 can black beans, rinsed & drained
- 1 can rotell or salsa

Toss it all in the crockpot & let it go (8nhrs on low, 4 hrs on high). I serve it wrapped in tortillas or over rice.

[Anonymous]

North African chicken stew

http://www.bbcgoodfood.com/recipes/2468641/moroccan-chicken-onepot

I used dark meat instead.

[Anonymous]

Mexican Pork and Sweet Potato Stew

•1 small poblano chile
•1 pound(s) uncooked lean only pork loin, boneless pork roast, cut into 1-inch cubes
• 1/2 cup(s) canned chicken broth
•1 large uncooked sweet potato(es), peeled and cut into 1-inch cubes
•1 small uncooked onion(s), chopped
•14 1/2 oz canned diced tomatoes, fire-roasted, undrained
• 1/2 tsp ground cumin
• 1/2 tsp table salt
• 1/4 tsp black pepper
•1 Tbsp fresh lime juice

•Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)


•Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW setting for 6 to 7 hours. Add lime juice and stir well.

[Anonymous]

To the OP. The beef stew recipe, when do you add the frozen veggies? At the beginning? Thanks

[Anonymous]

Pp, yes I add all the frozen veggies at the begining. I also have used fresh and done the same. Always comes out fantastic!

[Anonymous]

Also I just realized I forgot something in th original recipe I posted. I use the smallest can of tomato paste as an ingredient too. I add this at the begining as well. It works as a thickner and also adds some flavor.

[Anonymous]

Thank you

[Anonymous]

I made this recently and it was so nice and comforting on cold nights: http://www.cookingclassy.com/2013/12/slow-cooker-quinoa-chicken-kale-soup/