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Crockpot/Slow Cooker Recipes

This topic contains 269 replies, has 41 voices, and was last updated by Profile photo of BJB BJB > 7 days ago.

Discussions Food & Wine Recipes Crockpot/Slow Cooker Recipes

Viewing 10 posts - 261 through 270 (of 270 total)
  • #1717373
    Profile photo of steph154370steph154370
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    Member since: August 12, 2018
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    steph154370

    I am on  my own and have recently been given a slow cooker by some friends. Am still learning to use it,but I use it regularly. Am  becoming more confident as it is practically fool-proof. One day will try your recipes, but right now they are inspiration  to me. Thank you ! 😀

    #1717381
    Profile photo of BJBBJB
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    Member since: October 16, 2007
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    BJB

    steph154370=
    Hope you enjoy using some of the recipes. As you are buy yourself, you can, freeze some of it, for another day.
    🙂

    #1718420
    Profile photo of BJBBJB
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    Member since: October 16, 2007
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    BJB

    Crockpot Duck:
    6-8 duck leg and thigh pieces
    2 large onions, peeled and thinly sliced
    4 cloves garlic, crushed, peeled and sliced
    2 tablespoons sugar
    ½ cup orange marmalade
    ¼ cup orange juice
    1 cup chicken stock
    2 tablespoons chopped fresh thyme
    2 oranges
    Method
    Turn a slow cooker or crockpot on to low while preparing ingredients.
    Heat a dash of oil in a frying pan and when very hot place duck portions into the pan, skin side down to brown very well. Turn once; brown underside for 2-3 minutes then transfer to the pre-warmed slow cooker.
    Drain most of the fat from the pan, returning 3 tablespoons. Add onions and cook over a moderately high heat for 12-15 minutes, until onions are well browned. Stir regularly to prevent the onions from burning.
    Add the garlic to the pan and cook only for a minute. Stir in the sugar and hwen the sugar has melted, add the mixture to the slow cooker.
    Mix together the marmalade, orange juice, chicken stock and thyme. Pour over the duck and cover with the lid. Cook on low for 5-6 hours or high for 2-3 hours, without lifting the lid.
    To serve, grate rind from the oranges with a zester or coarse grated and reserve. Use a sharp knife to cut away all the bitter white pith. Cut the orange into pieces. Add the orange rind and flesh to the duck. Season with salt, pepper and fresh thyme if wished before serving. Mashed kumara is an excellent aside.

    Duck Shooting is about to start, season 2019. Crockpot Duck would be a great idea.
    I believe Ducks can be bought, also.

    #1719661
    Profile photo of BJBBJB
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    Member since: October 16, 2007
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    BJB

    INGREDIENTS
    1 1/2 lb Yukon Gold potato peeled and chopped, ( breed of potato, of your choice)
    3 cups chopped leeks (white and light green parts only)
    4 cloves garlic chopped
    1 bay leaf
    1/2 teaspoon salt
    3 cups sodium-reduced chicken broth
    3 cups vegetable broth
    3 cups water
    1/2 cup 10% cream

    METHOD
    In slow cooker, combine potatoes, leeks, garlic, bay leaf and salt. Stir in broth and water.

    Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaf.

    Using immersion blender, or in stand blender in batches, purée soup until smooth. Stir in cream

    #1721216
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    Member since: October 16, 2007
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    BJB

    Crockpot Pea and Ham Soup:

    7
    cups water (ham or chicken stock)
    1
    (16 ounce) package dried split peas, rinsed and sorted (2 1/4 Cups)
    1
    teaspoon salt
    1⁄4
    teaspoon pepper
    3
    medium carrots, cut into 1/4 inch slices (1 1/2 Cups)
    2
    stalks celery, finely chopped (1 Cup)
    1
    medium onion, chopped (1/2 cup)
    1
    2 lbs ham shanks or 2 lbs smoked pork hocks

    DIRECTIONS
    Mix all ingredients except ham in 5 qt slow cooker, then add ham.
    Cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender Remove ham from cooker; place on cutting board.
    Pull meat from bones, using 2 forks; discard bones and skin.
    Stir ham into soup.
    Stir well before serving.

    #1722067
    Profile photo of BJBBJB
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    BJB

    Crockpot and Curry Chicken and rice:
    1 tablespoon butter
    1 onion, chopped
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (10.75 ounce) can condensed cream of chicken soup
    1 (14 ounce) can coconut milk
    1 packet dry onion soup mix (such as Knorr(R) French Onion Soup Mix)
    3 tablespoons curry powder, or to taste

    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    2 teaspoons ground cayenne pepper, or to taste
    3 large skinless, boneless chicken breast halves — trimmed and cut into 1-inch pieces
    1 cup green peas
    2 cups sliced fresh mushrooms
    Directions
    Set the slow cooker to the High setting.
    Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
    In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
    Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.

    #1722546
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    BJB

    Crockpot HotPot: Serves 6.

    Prep Time 10 minutes

    Cook Time 7-8 hours (slow cooker) 2 1/2 – 3 hours (oven)
    500 g gravy beef
    2 medium red or brown onions, peeled and cut into quarters
    2 stalks celery, chopped roughly
    2 carrots, peeled and thickly sliced
    535 g can Wattie’s Just Add Hearty Savoury Mince Simmer Sauce
    ½ cup water
    2 bay leaves (optional)
    425 g can Craig’s Red Kidney Beans in brine, drained and rinsed
    Slow Cooker

    Turn the slow cooker on to low to preheat.
    Cut beef into 3cm pieces and place in the slow cooker. Add onions, celery and carrots. Add Wattie’s Just Add Hearty Savoury Mince Simmer Sauce, water and bay leaves.
    Cook on low for 7-8 hours, until the meat is tender.
    Stir inCraig’s Red Kidney Beans. Cover and cook for a further 10-15 minutes, until beans are hot. Season to taste. Remove bay leaves. Serve with mashed potato and seasonal vegetables.
    Oven cook:

    Preheat oven to 160°C.
    Prepare as for slow cooker but place ingredients in a casserole dish. Cover. Place in the oven and cook for 2 1/2-3 hours.
    Remove from oven and add red kidney beans. Cover. Return to oven and cook a further 10 minutes untill beans are heated through and beef is tender.

    #1723964
    Profile photo of wiki_dwiki_d
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    Member since: April 5, 2017
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    wiki_d

    🙂 Just wanted to say that I tried this recipe of cooking silverside in the crockpot in gingerbeer with apples.  It was just delicious!  I would normally cook in water with brown sugar, bay leaves etc – but this method gave it extra flavour..
    Its a YES from our table!

    #1724251
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    Member since: October 16, 2007
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    BJB

    Garlic Bread, Bacon, and Egg Delight:
    8-12 Eggs

    1/2 cup of milk

    Pre packaged garlic bread or bread stick sliced buttered with garlic butter

    700grams Bacon

    2 Cups of Grated Cheese

    Herbs to taste

    Baking Paper

    Directions
    Line Slow Cooker with baking paper

    Then line the pre cut garlic bread butter down over the base and sides.

    Layer chopped bacon over garlic bread base.

    Mix Eggs, herbs and milk until frothy.

    Pour over bacon

    Top with more bacon

    Sprinkle grated cheese

    Sprinkle herbs

    Place tea towel Under lid.

    Cook on HIGH 2-3hrs

    #1724270
    Profile photo of BJBBJB
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    Member since: October 16, 2007
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    Replies: 13415
    BJB

    Lamb obsession!:

    Ingredients

    4-6 Lamb Chops (or you can use lamb shanks, roast, diced or any cut of lamb)

    1 x 420g can Campbell’s Condensed Cream of Mushroom Soup (no water added)

    1 x 40g Packet French Onion Soup Mix (dry)

    1-2 Tablespoons Worcestireshire Sauce

    1 Tablespoon Mint Sauce or Mint Jelly

    1 Onion diced

    Directions

    Place lamb in slow cooker bowl

    Add onion

    Combine all other ingredients and pour over chops

    Cook on low for 6hrs approximately or up to 8hrs for a large lamb roast

    *NOTE*

    This does NOT taste like mushroom.

    Even seasoned mushroom haters have been fed this without knowing and not one has detected the mushroom yet!

    The mint is the mildest hint of flavour but if you really, really don’t like it then just leave it out, it won’t matter.

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