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Philothea
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Easiest ever:
BBQ pulled chicken sandwiches
2 lbs. chicken tenderloin strips
1 bottle of BBQ sauce (your choice, I like Texas Heat or my own homemade sauce if I have a few extra minutes)
Layer chicken strips in crock. Pour sauce over them and stir/fold to coat. Cook on low for about 8 hours.
To serve, shred chicken in crock, then use tongs or slotted spoon to transfer meat to serving dish. Scoop some of the leftover sauce from the crock into a seperate dish for pouring, then make sandwiches on Kaiser rolls with the shredded meat and a bit of extra sauce (to taste). Serve with salad.
This meal is a hit with husbands. And it is SOOOOOOOOOOO easy and cheap it should probably be illegal. I feel like I'm getting away with something whenever I get a compliment on this dish.
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Also, if you have Trader Joes near you, they have preseasoned roasts that are great in the crockpot. I like their Cabernet Pot Roast. Just chop up some potatoes, onions, carrots, parsnips or whatever, layer them in the bottom of the crock, and set the pot roast on top. Pour a nice helping of red wine (pref. Cabernet) and some water into the bottom of the crock and cook on high for 4-6 hours. Good, easy stuff.
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momwise
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Natalia wrote:
Here is a good recipe I got from the Urban Homemaker website:
4 boneless skinless chicken breasts
2 jars of salsa (16 oz each)-I only used one and I think it was plenty.
1 can black beans
1 can corn ( I used frozen)
Cook on low for about 6-8h. Serve as a filling for tacos with your favorite topings.
I just made this tonight for the first time and it was a big hit.
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I made this Wed. It is delicious Natalia. I added a couple cans chili beans, some dried chili and cumin a second night and we had chili. I like the idea of serving it in taco shells. Maybe we'll have it yet again tomorrow 
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"If you want equal justice for all and true freedom and lasting peace, then America, defend life." JPII
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Elizabeth
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This recipe, from Jenn's food blog, is my new favorite crock pot recipe. It's also my new favorite to bring to new moms, with risotto and a salad.
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Mary G
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Elizabeth wrote:
| This recipe, from Jenn's food blog, is my new favorite crock pot recipe. It's also my new favorite to bring to new moms, with risotto and a salad. |
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This sounds like it goes on the menu for next week -- thanks for mentioning it Elizabeth! And Jenn, thanks for sharing it.
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JennGM
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Mary G wrote:
Elizabeth wrote:
| This recipe, from Jenn's food blog, is my new favorite crock pot recipe. It's also my new favorite to bring to new moms, with risotto and a salad. |
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This sounds like it goes on the menu for next week -- thanks for mentioning it Elizabeth! And Jenn, thanks for sharing it. |
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No problem...I'm glad people like it. I tried it because another crock roast recipe just repeated on me. I was worried this would, but not at all.
I took an old Italian recipe which required hours in the oven and maintenance and made it into crockpot easy. My sister called me this week and asked what kind of meat to use. And truly, I confess, I just buy whatever big chunk of meat is on sale. And it all works.
I mentioned this before, but my husband has talked about his mother's pot roast all the time...loves it. He has declared this hands-down better and his favorite. He loves the leftovers, he loves it on sandwiches. If I make it once a week he's not sad about it at all.
If my cut of meat is really big, I add more wine and coffee. And any kind of coffee works. I've done decaf, store bought (since my maker is put away)...you name it. Red wine I've done cabernet, merlot and once even an older bottle of Beaujolais. Don't sweat the precise ingredients. This is a really flexible recipe.
I don't make real gravy...the juice works fine, but someday when I really do take the sauce and make it into official gravy he will be in paradise. What is it about guys and gravy?
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Natalia
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momwise wrote:
| I made this Wed. It is delicious Natalia. I added a couple cans chili beans, some dried chili and cumin a second night and we had chili. I like the idea of serving it in taco shells. Maybe we'll have it yet again tomorrow |
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I am glad you liked it. I like your additions. The next day we had the leftovers for lunch. I layer a cookie sheet with tortilla chips, the meat and some shredded cheese and then broiled it until the cheese melted. It was great!
Natalia
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Natalia
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JennGM wrote:
And any kind of coffee works. |
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Even instant? how do you brew strong coffee? putting double the amount?
(Can you tell I am not a coffee drinker?)
Natalia
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JennGM
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Natalia wrote:
JennGM wrote:
And any kind of coffee works. |
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Even instant? how do you brew strong coffee? putting double the amount?
(Can you tell I am not a coffee drinker?) |
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Do they still make instant coffee? No, haven't tried that, but I can't imagine that would be good.
For strong coffee, I would follow the package directions, two tablespoons grounds per 6 ounces water.
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Wife to & ds1 '03 & ds2 '07
Family in Feast and Feria
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Mary G
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JennGM wrote:
| And any kind of coffee works. I've done decaf, |
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and WHAT, pray tell is decaf??????
JennGM wrote:
| Red wine I've done cabernet, merlot and once even an older bottle of Beaujolais. Don't sweat the precise ingredients. This is a really flexible recipe. |
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this is the part I REALLY like as we buy wine based on color and price -- in other words, as long as it's red, and on sale, I'll give it a fair shot....
Thanks again, Jenn, for sharing the recipe -- sounds like a good one for the night I go to a lecture and don't have time to "make dinner".....
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MaryG
3 boys (22, 12, 8)2 girls (20, 11)
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Elizabeth
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Natalia wrote:
JennGM wrote:
And any kind of coffee works. |
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Even instant? how do you brew strong coffee? putting double the amount?
(Can you tell I am not a coffee drinker?)
Natalia |
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I do it with instant decaf and use a heaping teaspoonfull per cup.
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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doris
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Just had to post a reply to the thread to say that I got a slow cooker for Christmas (hooray) and tried the beef in coffee recipe for New Year's Eve. It was *yummy*. Thanks to Jenn for the recipe and to Elizabeth for recommending it!
Elizabeth
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Kathryn UK
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I somehow missed this thread before. Enjoy your new slow cooker, Elizabeth  .
This shipwreck stew is our slow cooker favourite. Very easy to make and very tasty. Serve with green veg, and if you need to stretch it round an extra person, add some more potato.
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doris
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Brilliant! Thanks, Kathryn. Will add this to the list.
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mary theresa
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Here's a really good recipe that we like:
FRENCH DIP SANDWICHES
3-4 lb. boneless chuck roast
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
3-4 peppercorns
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. garlic powder
Mix all spices into soy sauce. Pour over roast. Add water till roast is almost covered. Cook 7 hrs. on low till roast is very tender and will shred with a fork. Serve on French rolls with reserved broth for sauce.
I love this recipe because it doesn't require chopping veggies  It's so good! And if your family is on the "smaller" side, this will be enough for 2 nights.
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guitarnan
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We tried Natalia's recipe today. (1 jar of salsa, Pace Cilantro)
What leftovers????
It's a hit!
Thanks, Natalia!
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krgammel
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This is our favorite!
Posole
1 1/2 lb. boneless pork, cubed
2 lb. boneless,skinless chicken breasts,cubed or chunked
5 slices bacon, chopped
1 onion, chopped
1/2 tsp. salt
3 cups chicken broth (more if needed to cover meat)
1 garlic clove, crushed
1 tsp. chili powder
2 (16 oz) cans hominy, drained
1/4 tsp. crushed dried red pepper flakes
1/2 tsp. Paprika
Combine all ingredients in crock pot.
Cover and cook on LOW 6-8 hours or until meat is tender. When serving sprinkle with shredded cheddar or jack cheese.
+Kristen in TX
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Natalia
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guitarnan wrote:
| We tried Natalia's recipe today. (1 jar of salsa, Pace Cilantro)Thanks, Natalia! |
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You are welcome. I am glad you liked it. 
Natalia
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aussieannie
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Kristen, your receipe looks great! But what is 'hominy'? - and I need a little clarification for 'crush dried red pepper flakes' is that chilli or capsicum?
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krgammel
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Hominy
is a member of the corn family! I buy it in a can.
This really is a wonderful soup, we had it last night! I was out of red pepper flakes (which you can find on the spice isle) so I used chili powder.
Yum-
Enjoy...
+Kristen
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Cay Gibson
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I'm making Jenn's "Beef Braised in Coffee" for the first time. It's in the slow cooker and my house has a lovely aroma.
Thanks, Jenn.
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Topic: Easy slow cooker (crock pot) recipes?
