Saw this on Emeril Live the other night, and it made me drool!!! Tried it out tonight, and it was as good as expected, and couldn't be easier! SOOOOOO tender, the chicken falls right apart when you try to pick it up. It makes it's own rich broth that you turn into a gravy. With the leftover chicken, I'm making chicken and dumplings tomorrow night!!
I had a chuck roast and didn't want to make the usual stew, so after looking at a lot of recipes, I decided to try this for a Mexican meal. I have used this meat for a number of dishes (most favorite is tacos, also burritos and topped nachos with it) I think it is far superior to using ground beef.
This sloppy Joe recipe has a little kick to it. We loved it the way it is posted but you might want to cut back on the spices if you don't like food with a kick to it.
I purchased a Women's Day Magazine entitled Slow Cooking and I have been posted several recipes from this magazine. I have to say not one of the recipes didn't get a FANTASTIC! rating.
A tasty way to use, and stretch, an inexpensive cut of meat -- pork butt steaks. Simmering all day suits less-premium cuts, which don't dry out like boneless pork loin does. Served over pasta or rice, the spinach variation is a meal in one but otherwise you'll probably want a salad. Italian greens like endive or escarole would go particularly well with these flavors. Note: written for a 6-7qt crockpot. Note 2: I don't cook with salt but usually add it at the table. I found that I needed none on this so be cautious if you choose to add salt to the pot.
This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.
I am always asked to bring these potatoes to cookouts. I use velveeta and mayonnaise as the cheese sauce then I add all the fillings I love on my loaded potato skins. The microwave makes cooking time a little faster.
There are alot of recipes for French Dip Sandwiches using the crockpot, but this one is our favorite. It's a Judy Byrd recipe found on the Familynet website. We like these sandwiches on toasted hoagie rolls and topped with sliced provolone and seasoned steak fries.
This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas.