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What's your favorite easy to fix Crockpot recipe?
Posted on 1/9/24 at 2:44 pm
Posted on 1/9/24 at 2:44 pm
Gonna get chilly this weekend and next week, looking for some easy things to have to fix during this cold snap.
One crockpot recipe I use is a package of chicken tenders 6-8, 1 packet of taco seasoning, one can of salsa (I use on the border) one can of enchilada red sauce, and 1 lime squeezed.
Mix together set on high 4 hours then shred the chicken you can make tacos, enchiladas, nachos, etc.
One crockpot recipe I use is a package of chicken tenders 6-8, 1 packet of taco seasoning, one can of salsa (I use on the border) one can of enchilada red sauce, and 1 lime squeezed.
Mix together set on high 4 hours then shred the chicken you can make tacos, enchiladas, nachos, etc.
9
Posted on 1/9/24 at 3:07 pm to Al Bundy Bulldog
That's a lot of flavor happening all at once. I've done something similar and made burrito bowls:
2 chicken breast
1 can Mateo's salsa
2 Tbsp cilantro
2 squeezed limes
2 chicken breast
1 can Mateo's salsa
2 Tbsp cilantro
2 squeezed limes
Posted on 1/9/24 at 4:44 pm to BilbeauTBaggins
Posted on 1/9/24 at 5:18 pm to Al Bundy Bulldog
pretty much same as OP but will use pork instead of chicken. the mrs prefers loin which is fine but shoulder is obviously better. use salsa verde instead of red. something like this...
Posted on 1/9/24 at 5:41 pm to Al Bundy Bulldog
I like a pretty basic roast.
Onion, celery, carrot, garlic. 1 tbsp concentrated tomato paste. 2 tbsp pickapeppa sauce. 2 tbsp beef better than boullion. Bay leaves.
Chuck roast seasoned very liberally with Montreal steak seasoning.
Veggies and meat will release plenty of moisture. Add a VERY small splash of water or wine if you want.
8 hrs on low while at work.
Remove chuck roast.
Stick blender (or transfer to regular blender) to make sauce. Adjust seasoning. Kitchen bouquet for color.
Onion, celery, carrot, garlic. 1 tbsp concentrated tomato paste. 2 tbsp pickapeppa sauce. 2 tbsp beef better than boullion. Bay leaves.
Chuck roast seasoned very liberally with Montreal steak seasoning.
Veggies and meat will release plenty of moisture. Add a VERY small splash of water or wine if you want.
8 hrs on low while at work.
Remove chuck roast.
Stick blender (or transfer to regular blender) to make sauce. Adjust seasoning. Kitchen bouquet for color.
Posted on 1/9/24 at 5:42 pm to tigger4ever
quote:
Mississippi Pot Roast
This
Posted on 1/9/24 at 5:55 pm to Al Bundy Bulldog
I do something similar but I try to find the cilantro lime chicken breasts. I use taco seasoning, half a jar of salsa, and some sort of green salsa/ enchilada sauce. Shred when done and add some black beans. I then make various things with it.
Posted on 1/9/24 at 6:00 pm to theantiquetiger
For all you roast aficionados, isn’t the finished product from an over-roasted roast much better than the product from a crock pot?
Posted on 1/9/24 at 6:37 pm to Al Bundy Bulldog
Made the MS pot roast several times. I prefer a chuck roast seasoned and floured then seared in a few tablespoons of oil.
Get the bottom of the pot dark and deglaze with about a cup of water. Add a tablespoon or so of Better Than Bouillon beef base and sprinkle a heaping tablespoon of Kary’s dry roux….add some more salt and pepper. Then cook in a crock pot or at about 225 oven in a Dutch oven for several hours.
Serve on poboy bread or cocktail type dinner rolls.
Red beans and rice or hoppin John are close seconds.
Get the bottom of the pot dark and deglaze with about a cup of water. Add a tablespoon or so of Better Than Bouillon beef base and sprinkle a heaping tablespoon of Kary’s dry roux….add some more salt and pepper. Then cook in a crock pot or at about 225 oven in a Dutch oven for several hours.
Serve on poboy bread or cocktail type dinner rolls.
Red beans and rice or hoppin John are close seconds.
This post was edited on 1/9/24 at 9:14 pm
Posted on 1/9/24 at 6:39 pm to tigger4ever
I sometimes do this recipe with chicken thighs and add mushrooms, bell pepper & onion
Posted on 1/9/24 at 7:02 pm to Mo Jeaux
quote:Yes, but sometimes easier is worth it. If company is coming, particularly my son, it’s a roast on the stove top. The gravy is much better. If it’s just me and my husband, Mississippi roast.
For all you roast aficionados, isn’t the finished product from an over-roasted roast much better than the product from a crock pot?
Posted on 1/9/24 at 10:09 pm to Al Bundy Bulldog
Taco Bowls
Chicken breast
Corn
Spinach
Taco seasoning
Enchilada sauce
Layered in the crock pot in that order. I always start with frozen chicken breasts. Cook for 6 hours on high, remove chicken and shred. Return to pot and add a package of Knorr/Lipton Mexican Rice- there should be enough liquid in the crock pot to fully cook the rice in 20-30 minutes.
Man I haven’t made that in forever.
Chicken breast
Corn
Spinach
Taco seasoning
Enchilada sauce
Layered in the crock pot in that order. I always start with frozen chicken breasts. Cook for 6 hours on high, remove chicken and shred. Return to pot and add a package of Knorr/Lipton Mexican Rice- there should be enough liquid in the crock pot to fully cook the rice in 20-30 minutes.
Man I haven’t made that in forever.
Posted on 1/10/24 at 8:03 am to Al Bundy Bulldog
There are number of Crock-Pot dishes I make, this one is my wife's favorite:
Taco Pasta
Ingredients:
Brown the ground beef
Add everything (minus the noodles and cheese) to crock-pot. Cook on low for 4 hours.
About an hour before you're ready to eat boil your noodles. Incorporate the noodles and about one cup of cheese into the Crock-Pot. Mix together. I'll let it cook for about another 30 minutes on low once everything is together.
Ready to serve, add a little more cheese to my bowl, use green onion and cilantro as garnish
Taco Pasta
Ingredients:
Brown the ground beef
Add everything (minus the noodles and cheese) to crock-pot. Cook on low for 4 hours.
About an hour before you're ready to eat boil your noodles. Incorporate the noodles and about one cup of cheese into the Crock-Pot. Mix together. I'll let it cook for about another 30 minutes on low once everything is together.
Ready to serve, add a little more cheese to my bowl, use green onion and cilantro as garnish
Posted on 1/10/24 at 9:58 am to Al Bundy Bulldog
Chicken Tacos
3-4 thawed boneless skinless chicken breasts
1 can rotel
1 pack taco seasoning
Cook on low 6 hours then high 3-4 hours
Break up once cooked
3-4 thawed boneless skinless chicken breasts
1 can rotel
1 pack taco seasoning
Cook on low 6 hours then high 3-4 hours
Break up once cooked
Posted on 1/10/24 at 10:47 am to Mo Jeaux
quote:No. It's heat, time and moisture in both.
For all you roast aficionados, isn’t the finished product from an over-roasted roast much better than the product from a crock pot
Posted on 1/10/24 at 11:07 am to BengalBen
quote:
I prefer a chuck roast seasoned and floured then seared in a few tablespoons of oil
The term you're looking for is dredging. This is a great way to enhance chuck roasts.
Posted on 1/10/24 at 12:02 pm to Al Bundy Bulldog
Taco Soup.
1 jar Salsa, or 1 can mexican tomatoes, or Rotel
1 can Whole Kernal Corn (Mexicorn is nice)
1 can White Hominy
1 can pinto beans or kidney or black beans
Optional - add two of the three beans
1 small onion diced
Optional, 1 can green chilies 1 can sliced black olives
1 package Taco Seasoning
optional - also add 1 package hidden valley ranch
1 pound package ground beef
a handful of tortilla chips crumbled over top when serving plus sour cream if you like.
Set pot to high. Dump all ingredients except beef into pot. Stir to mix. Break Beef up into smallish pieces and add to pot. Cook on high for 3 hours or turn back to low and cook all day.
1 jar Salsa, or 1 can mexican tomatoes, or Rotel
1 can Whole Kernal Corn (Mexicorn is nice)
1 can White Hominy
1 can pinto beans or kidney or black beans
Optional - add two of the three beans
1 small onion diced
Optional, 1 can green chilies 1 can sliced black olives
1 package Taco Seasoning
optional - also add 1 package hidden valley ranch
1 pound package ground beef
a handful of tortilla chips crumbled over top when serving plus sour cream if you like.
Set pot to high. Dump all ingredients except beef into pot. Stir to mix. Break Beef up into smallish pieces and add to pot. Cook on high for 3 hours or turn back to low and cook all day.
This post was edited on 1/10/24 at 12:04 pm
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