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/

Thank you

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.

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

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

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.

North African chicken stew

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

I used dark meat instead.

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 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.

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.