This is one of our favorite fall back meals.
1 Whole Fryer Chicken (thawed)
BBQ Rub ~
1/3 cup kosher salt
1/3 cup sugar
* You want to have equal amounts of kosher salt & sugar to create your rub. Everything else is up to you. This is what I normally use, but we like our food to be extra spicy.
2 Tbsp ground chili powder
1 Tbsp ground garlic
1/2 Tbsp ground cumin
2-3 tsp cayenne pepper
Mix together.
Clean, rinse, & dry chicken inside & out. I also pull all the skin off & throw it away, but if you like it you can leave it. It just gets all soggy & gross in the crock-pot but you can throw it under a broiler right before serving to crisp it up.
Rub the chicken inside & out with your rub.
Cook in a crock-pot on Low for 6-8 hours or on High for 4-5 hours. You'll know it's done when the meat starts to fall off the bone.
Showing posts with label Crock Pot. Show all posts
Showing posts with label Crock Pot. Show all posts
Friday, April 24, 2009
Saturday, July 12, 2008
Crock Pot Cheesecake
Did you know you can make cheesecake in a crock pot? I sure didn't, but was thrilled to find out. I love the crock pot ~ throw it in and forget it. I saw Stephanie the Crock Pot Lady on Rachael Ray's talk show, and now have a ton of new recipe's to try. I tried this one first ~ and we loved it! In fact I'm making another one tomorrow!
Crust:
1 Cup Graham Cracker Crumbs
2 Tbsp brown sugar
3 Tbsp melted butter
Cheesecake:
16 oz cream cheese (room temperature)
3/4 cup white sugar
2 eggs (room temperature)
1/4 cup heavy cream
1 tsp vanilla
1 Tbsp flour
You'll need to find a heat resistant baking dish that will fit inside your crock pot and allow 1-2 inches of water around the sides for a water bath. I had to 1/2 the recipe to get it to work in my crock pot (which is why I'm making more tomorrow).
Mix together the crust ingredients. Press into the bottom of your baking dish.
Mix all the cheesecake ingredients together with an electric mixer until well combined and creamy. Pour over graham cracker crust.
Pour 1/2-1 inches of water in the crock pot. Add your cheesecake, but be careful not to splash it with water.
Cook on high for 2-3 hours, but check it after an hour to make sure there's still plenty of water.
Crust:
1 Cup Graham Cracker Crumbs
2 Tbsp brown sugar
3 Tbsp melted butter
Cheesecake:
16 oz cream cheese (room temperature)
3/4 cup white sugar
2 eggs (room temperature)
1/4 cup heavy cream
1 tsp vanilla
1 Tbsp flour
You'll need to find a heat resistant baking dish that will fit inside your crock pot and allow 1-2 inches of water around the sides for a water bath. I had to 1/2 the recipe to get it to work in my crock pot (which is why I'm making more tomorrow).
Mix together the crust ingredients. Press into the bottom of your baking dish.
Mix all the cheesecake ingredients together with an electric mixer until well combined and creamy. Pour over graham cracker crust.
Pour 1/2-1 inches of water in the crock pot. Add your cheesecake, but be careful not to splash it with water.
Cook on high for 2-3 hours, but check it after an hour to make sure there's still plenty of water.
Tuesday, April 15, 2008
Crock Pot Swiss Steak
This fabulous recipe is from my friend Sonia ~ Thanks!!
1 1/2 lbs round steak
2 Tbsp flour
Salt & pepper to taste
1 (10 oz) can cream of mushroom soup
1 (10 oz) can golden mushroom soup
1 package onion soup mix
1/4 cup water
2 Tbsp Burgundy cooking wine
Cut meat into serving pieces. Combine flour, salt, & pepper. Dredge meat in flour and place in bottom of crock pot.
Sprinkle onion soup mix over meat.
Whisk together soups, water, and wine. Pour over meat.
Cook on low for 8-10 hours or high for 3-5 hours.
I almost followed this recipe... but of course I didn't. I substituted orange juice for the water and cooking wine. I also added garlic powder to season the flour.
I recommend cooking this on low for 8-10 hours. The meat just fell apart and melted in your mouth!
1 1/2 lbs round steak
2 Tbsp flour
Salt & pepper to taste
1 (10 oz) can cream of mushroom soup
1 (10 oz) can golden mushroom soup
1 package onion soup mix
1/4 cup water
2 Tbsp Burgundy cooking wine
Cut meat into serving pieces. Combine flour, salt, & pepper. Dredge meat in flour and place in bottom of crock pot.
Sprinkle onion soup mix over meat.
Whisk together soups, water, and wine. Pour over meat.
Cook on low for 8-10 hours or high for 3-5 hours.
I almost followed this recipe... but of course I didn't. I substituted orange juice for the water and cooking wine. I also added garlic powder to season the flour.
I recommend cooking this on low for 8-10 hours. The meat just fell apart and melted in your mouth!
Sunday, April 6, 2008
Pork Roast Burritos
This was also a recipe I got when I had my baby. My good friend brought it to me for lunch and it was so delicious. This makes a ton of food so whatever you don't use can easily be kept in the freezer.
1 small porkroast (approx 5 lbs)
2 23 oz. cans tomato sauce
1/3 c. worchestershire sauce
2/3 c. sugar
1/3 c. ketchup
1 Tbsp. dried onion
salt to taste
1 squeeze of bbq sauce
mozarella cheese, shredded
flour tortillas (the uncooked ones from Costco or Sams are the best. You could also try the recipe Mel posted here.)
cooked rice (1 cup for about 4 burritos)
black or pinto beans
green chile enchilada sauce
Cook the porkroast on low for about 6 hours, or until cooked through. You can lightly salt and pepper it if you want, but it still tastes good without seasoning. Add about 1/2 cup water in the bottom so so it doesn't stick to the pot. It will produce a lot of juices on it's own. When it is fully cooked, discard the juice and shred the pork.
Just before the pork is done (or while you let it cool enough to shred it) combine in a large pot the tomato sauce, worchestershire sauce, sugar, ketchup, dried onion, salt, and bbq sauce. Warm over low-med heat and stir until the sugar is dissolved and it's all well blended. Add the shredded pork to it and let it all warm through.
While the pork sauce mixture is warming, cook the tortillas and rice. Layer in the tortillas the rice, beans, a little bit of mozarella cheese, a couple teaspoons of green chile enchilada sauce (reserve the majority for later) and the pork mixture. Wrap the tortilla and place in a baking dish. When you've prepared all the burritos you need, cover with the remaining green chile enchilada sauce and mozarella cheese. Bake for about 20 minutes at 350 degrees, just enough to warm it through and melt the cheese.
1 small porkroast (approx 5 lbs)
2 23 oz. cans tomato sauce
1/3 c. worchestershire sauce
2/3 c. sugar
1/3 c. ketchup
1 Tbsp. dried onion
salt to taste
1 squeeze of bbq sauce
mozarella cheese, shredded
flour tortillas (the uncooked ones from Costco or Sams are the best. You could also try the recipe Mel posted here.)
cooked rice (1 cup for about 4 burritos)
black or pinto beans
green chile enchilada sauce
Cook the porkroast on low for about 6 hours, or until cooked through. You can lightly salt and pepper it if you want, but it still tastes good without seasoning. Add about 1/2 cup water in the bottom so so it doesn't stick to the pot. It will produce a lot of juices on it's own. When it is fully cooked, discard the juice and shred the pork.
Just before the pork is done (or while you let it cool enough to shred it) combine in a large pot the tomato sauce, worchestershire sauce, sugar, ketchup, dried onion, salt, and bbq sauce. Warm over low-med heat and stir until the sugar is dissolved and it's all well blended. Add the shredded pork to it and let it all warm through.
While the pork sauce mixture is warming, cook the tortillas and rice. Layer in the tortillas the rice, beans, a little bit of mozarella cheese, a couple teaspoons of green chile enchilada sauce (reserve the majority for later) and the pork mixture. Wrap the tortilla and place in a baking dish. When you've prepared all the burritos you need, cover with the remaining green chile enchilada sauce and mozarella cheese. Bake for about 20 minutes at 350 degrees, just enough to warm it through and melt the cheese.
Monday, March 17, 2008
Creamy Italian Chicken
I've been watching my friend Emily's kids while she's temporarily working full time. I threw this in the crock pot the other day for her, and it looked & smelt wonderful all day. I'm making this tomorrow, so I'll let you know how it turns out!
4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/2 cup margarine or butter, cubed
8 ounces cream cheese, softened
1 can cream of chicken soup, undiluted
4 ounces can mushroom stems and pieces, drained
Hot cooked rice or pasta
Place the chicken breast halves and butter in the crock pot. Sprinkle the Italian mix over the chicken. Cover; cook on low for 3-4 hours
Remove chicken and shred.
In the crock pot, combine the cream cheese and soup until smooth and blended (you don't need to drain the liquid). Stir in mushroom pieces. Add chicken back to crock pot. Cook for another 30-45 minutes, or until heated through. Serve over hot cooked rice or pasta.
If you're using frozen chicken breasts, add an hour or so to the cooking time.
So after making this, I thought that it was pretty good. I did make a few changes though.
8 oz of cream cheese seemed like a lot to me, so I only used 4 oz cream cheese and then about the same amount of sour cream.
Also, when I pulled the chicken out to shred it, I was surprised at how much liquid there was, so I drained that off, and ended up adding about 1/2 cup back into the sauce. I like my sauce thick... like the consistency of glue. So you may want to add more of the juice back in depending on the consistency that you like.
And I didn't add any mushrooms... I totally forgot about them.
I also thought this was fairly salty ~ and I didn't add any salt at all. I'll try using low sodium ingredients next time to see if that helps.
4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/2 cup margarine or butter, cubed
8 ounces cream cheese, softened
1 can cream of chicken soup, undiluted
4 ounces can mushroom stems and pieces, drained
Hot cooked rice or pasta
Place the chicken breast halves and butter in the crock pot. Sprinkle the Italian mix over the chicken. Cover; cook on low for 3-4 hours
Remove chicken and shred.
In the crock pot, combine the cream cheese and soup until smooth and blended (you don't need to drain the liquid). Stir in mushroom pieces. Add chicken back to crock pot. Cook for another 30-45 minutes, or until heated through. Serve over hot cooked rice or pasta.
If you're using frozen chicken breasts, add an hour or so to the cooking time.
So after making this, I thought that it was pretty good. I did make a few changes though.
8 oz of cream cheese seemed like a lot to me, so I only used 4 oz cream cheese and then about the same amount of sour cream.
Also, when I pulled the chicken out to shred it, I was surprised at how much liquid there was, so I drained that off, and ended up adding about 1/2 cup back into the sauce. I like my sauce thick... like the consistency of glue. So you may want to add more of the juice back in depending on the consistency that you like.
And I didn't add any mushrooms... I totally forgot about them.
I also thought this was fairly salty ~ and I didn't add any salt at all. I'll try using low sodium ingredients next time to see if that helps.
Friday, March 7, 2008
Mile-High Enchilada Pie
8 (6”) corn tortillas
12 oz salsa
1 can (15.5 oz) kidney beans, drained & rinsed
1 cup shredded cooked chicken
1 cup shredded Monterrey Jack cheese with jalapeno peppers
Prepare foil handles for slow cooker (see below); place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken, & cheese. Continue layering using remaining ingredients, ending with cheese. Cover; cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Pull out by foil handles.
Foil Handles: Tear of three 18x2” strips of heavy foil, or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.
*This can also be prepared as a casserole in a 9x13" pan. Bake at 350 for 30-40 minutes*
12 oz salsa
1 can (15.5 oz) kidney beans, drained & rinsed
1 cup shredded cooked chicken
1 cup shredded Monterrey Jack cheese with jalapeno peppers
Prepare foil handles for slow cooker (see below); place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken, & cheese. Continue layering using remaining ingredients, ending with cheese. Cover; cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Pull out by foil handles.
Foil Handles: Tear of three 18x2” strips of heavy foil, or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.
*This can also be prepared as a casserole in a 9x13" pan. Bake at 350 for 30-40 minutes*
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