Last night I did chunks of onion, green pepper, eggplant, mushrooms, parsley, garlic, chicken breast, a few cans of tomato sauce, and salt, pepper, olive oil, a little red wine vinegar, oregano, basil and a good tbsp of sugar. Basically, it's chicken cacciatore. Serve over pasta.

I made my best one ever last night, by chance. Cabbage, apple, onion, pork tenderloin, kielbasa, cumin seeds, mustard seeds and a dash of apple cider vinegar. We literally licked our bowls.

Honey garlic chicken from the 365 days of slow cooking blog spot: http://crockpot365.blogspot.com/2011/09/honey-garlic-chicken-slow-cooker-recipe.html
Put all the ingred's incl raw chicken into a big freezer bag and freeze - the night before you want to cook, thaw in refrig overnight and then dump into crockpot in the morning. Usually the chicken is still a bit frozen but as long as I cook it all day on low while at work, it comes out perfect.

This is delicious if your family eats beef:

http://www.beckiswholelife.com/2011/11/10/packet-pot-roast/

Slow cooker revolution is awesome. We make the turkey chili all the time also the lasagna.

Anonymous wrote:

Anonymous wrote:America's Test Kitchen Slow Cooker Revolution is my go-to cook book for slow cooker meals. Also their website - America's Test Kitchen. Good, flavorful. Full of useful tips. Just made their veggie chili yesterday. Great soups, casseroles, pasta, braises. Love this book!

What are your favorite recipes?

And almost everything on their website is password protected (which is fine by me since I have so many of their recipes in books and magazines of theirs).

From Slow Cooker Revolution, we've enjoyed the shredded chicken recipe for tacos, black bean soup, mac n cheese, veggie chili, corn chowder, and others that I'm forgetting. From the website, there is a Moroccan or Tangine chicken recipe that's great, also Chicken Provencal.

Anonymous wrote:

Anonymous wrote:America's Test Kitchen Slow Cooker Revolution is my go-to cook book for slow cooker meals. Also their website - America's Test Kitchen. Good, flavorful. Full of useful tips. Just made their veggie chili yesterday. Great soups, casseroles, pasta, braises. Love this book!

What are your favorite recipes?

And almost everything on their website is password protected (which is fine by me since I have so many of their recipes in books and magazines of theirs).

No pp, but I love the Crock Pot Cassoulet from that cookbook.

Anonymous wrote:America's Test Kitchen Slow Cooker Revolution is my go-to cook book for slow cooker meals. Also their website - America's Test Kitchen. Good, flavorful. Full of useful tips. Just made their veggie chili yesterday. Great soups, casseroles, pasta, braises. Love this book!

What are your favorite recipes?

And almost everything on their website is password protected (which is fine by me since I have so many of their recipes in books and magazines of theirs).

America's Test Kitchen Slow Cooker Revolution is my go-to cook book for slow cooker meals. Also their website - America's Test Kitchen. Good, flavorful. Full of useful tips. Just made their veggie chili yesterday. Great soups, casseroles, pasta, braises. Love this book!

Correction from 20:16; that should be...

whoneedsacape.com

If I get the triple packs of chicken thighs at Costco, when I come home I open them and put the chicken in separate ziplock bags. I add a different marinade to each one, label and freeze.

Also check out wboneedsacape.com

I also don't have any web sites to share, but here is another idea. (Whether it works for you will depend on the size of your family.) Take your fave casserole recipe, and instead of using a 9x13 pan, make two 8x8 pans and freeze one. (I use the same foil method as PP above.) 8x8 is a better size for our family anyway; I don't want the same leftovers for a week.

I don't have any websites to share - but what a great idea!

Now that i think about it - I have made stock pot chili, chicken soup and ham soup, plus stock ahead of time and freeze in freezer bags or the plastic storage containers. Any receipe works and you can freeze the soup meat or add it in later since their is a small texture change after it is re-cooked. not enough to make me stop doing it, though. When it is time to serve, I pull it out of the freezer a day or two and just heat in saucepan. I also make ahead lasagna using the pan I will ultimately bake it in. Wrap tightly with sran wrap, foil and/or freezer paper. Defrost a day or two in fridge. Bake as usual.

I've seen friends posing links to make ahead recipes that you can make, freeze in gallon bags, then just throw them in the crock pot and go. Things like this:

http://www.sixsistersstuff.com/2012/09/slow-cooker-freezer-meals-make-8-meals.html


Any recipes or websites you like that you'd share?