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Old 10-14-2018, 01:05 AM   #11
GreenMan13
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Default Re: Favorite Crock Pot Recipes

I'll compile some of my recipes soon. I need to get a crock pot yet, but I used to have one with the ex-wife and made some pretty delicious stuff in it.

Give me a few days and I'll post a few.
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Old 10-14-2018, 03:08 AM   #12
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Default Re: Favorite Crock Pot Recipes

My fav


Pork loin plenty of fresh garlic and basil ....6 hours low and slow

Add 1.5 cups rice and 3.5 cups of water 1-2 hours on low

Simple as can be !
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Old 10-14-2018, 03:30 AM   #13
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Originally Posted by ~Christina View Post
My fav


Pork loin plenty of fresh garlic and basil ....6 hours low and slow

Add 1.5 cups rice and 3.5 cups of water 1-2 hours on low

Simple as can be !
Sounds great! I can smell it cooking!
Thanks!
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Old 10-14-2018, 10:19 AM   #14
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I think I might make this this weekend

Slow-Cooker Chicken Tikka Masala
Serves 4 to 6
1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh coriander, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.
→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh coriander sprinkled over the top of each serving.
Just eaten some of this, plus enough left for a couple more days (should improve some). It was delicious and has left a lovely buzzy spicy taste in my mouth.

However I am not one to follow recipes rigidly so tweaked it quite a bit as I went along:

Had too much chicken for my tiny slow cooker so I left what didn't fit to marinade longer (overnight) then grilled it to partly blacken it, then added it back to the finished sauce which by then had reduced enough for it all to fit. I also changed the marinade to include some curry spices and lemon juice as well as the yoghurt.

Decided the heavy cream would be too rich, I prefer a tang, so instead put in a dollop of greek yoghurt and another of creme fraiche (much better imho), plus only a little coconut as not keen on too sweet curries. Also added juice of half a lemon.

Also added a couple of those long thin red peppers to add flavour and veggies.

I felt the original recipe needed more oomph so added a teaspoon of cumin, dried coriander (as well as the fresh), some curry powder, some extra chilli, some cardamom pods (all fried with the onions), and this may sound like sacrilege but I am convinced there is very little that can't be improved by the addition of chipotle paste so added some of that too - really lifted the whole thing and added some smokiness.

Left out the salt - doesn't need it.
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Old 10-14-2018, 01:18 PM   #15
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Carmina, Thank you for your contributions!


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Old 10-14-2018, 03:49 PM   #16
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Smile Re: Favorite Crock Pot Recipes

frozen bag of chopped onions,peppers and celery put on the bottom of the pot, put a preseasoned pork loin roast on top of them

(usually 2.5 pounds of roast).
use what ever veggies I have: canned green beans, baby carrots, then chopped spinach or kale. mix a can of cream of mushroom soup and cook on low for 8 hours. delicious and so easy.
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Old 10-14-2018, 08:05 PM   #17
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Quote:
Originally Posted by bizi View Post
frozen bag of chopped onions,peppers and celery put on the bottom of the pot, put a preseasoned pork loin roast on top of them

(usually 2.5 pounds of roast).
use what ever veggies I have: canned green beans, baby carrots, then chopped spinach or kale. mix a can of cream of mushroom soup and cook on low for 8 hours. delicious and so easy.
bizi
Sounds great!
Thank you, bizi!


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Old 10-15-2018, 05:14 PM   #18
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Default Re: Favorite Crock Pot Recipes

Lime Garlic Chicken

1.50 pounds boneless, skinless chicken breasts
1/3 cup lime juice
2 cups chicken broth
2-3 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
2 Tablespoons butter
2 cups uncooked instant rice

Put breast meat into slow cooker.
Add lime juice and stock.
Add the garlic, thyme, pepper and butter.

Cook covered. ( Low heat 8-10 hrs. High heat 4-6 hrs.)

Stir in rice during last 20 minutes of cooking time.

If you prefer brown rice or other, cook separately.
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Old 10-15-2018, 05:39 PM   #19
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Default Re: Favorite Crock Pot Recipes

Whole Roasted Chicken

5 lbs whole chicken
1-2 Large onions
2-3 TBSP Olive oil
2 TBSP paprika
1 tsp thyme
2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1.5 tsp ground pepper

Quarter onions and place in bottom of pot.
Rinse chicken. Pat dry.

Rub olive oil over chicken

In a bowl, mix paprika, onion powder, salt, garlic powder and thyme.
Rub this mixture all over chicken.
Sprinkle with pepper.

Cook on high for 4 hours or on low for 7 hours (in covered pot).
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Old 10-15-2018, 07:55 PM   #20
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Default Favorite Crock Pot Recipes

Quote:
Originally Posted by Carmina View Post
Another - chocolate chilli from Jamie Oliver (this is yummy)



Ingredients

1 onion, sliced

1 red pepper, deseeded and thickly sliced

small bunch fresh coriander, stalks finely chopped

1 tbsp sunflower oil

500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size pieces

salt and freshly ground black pepper

2 fat garlic cloves, crushed

1 tsp ground cumin

1 tsp ground coriander

2 tsp hot chilli powder

1 tsp dried oregano

2 tbsp tomato purée

400g/14oz can chopped tomatoes

300ml/½ pint hot beef stock

2 x 400g/14oz can red kidney beans in water, rinsed and drained

1 cube good quality dark chocolate, minimum 70% cocoa solids

Method

1. Place the onion, red pepper and coriander stalks into a slow cooker. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready.

2. Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the meat, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook for an hour more until the meat is very tender.

3. Break the chocolate into the sauce, let it melt, then stir it in. Season the sauce to your taste, then scatter with the coriander leaves and serve.


This recipe is intriguing me. I’ve never heard of chocolate chili and I LOVE dark chocolate. The darker the better!

How much chocolate is one cube? I buy it in flat bars decided I to squares that break apart. Is there an ounce measurement for a cube?

ETA: Have you used a premium quality of ground beef instead of the brisket?
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