This tender cut of beef is a down home favorite. Memory foam mattress topper Make gravy out of the stock, serve it with mashed potatoes and a healthy salad with home made dressing. licancliff.com” target=”_self” title=”infant car seat covers”>Infant car seat covers Now that’s a slice of home made goodness.
Duration : 0:1:49
I like to boil the chicken n make my own broth but is it possible in a crock pot?
I usually cut the chicken into 1 1/2 inch pieces and brown them in a skillet, then put them in the Crock-Pot. I mix 2 packets of chicken gravy mix with the required amount of water and add that next. (It flavors as well as chicken broth and it also thickens the soup.) Then, add 3 cups of water and all other ingredients. Cook on low for 6 or 7 hours, or on high for 4 hours. Don’t remove the lid during cooking unless you have to. (That lets out the heat and moisture and slows the cooking.)
It will take a long while to boil chicken for broth in a slow cooker. If you want to make your own broth, it’s better to do it on the stove and then transfer it to the Crock-Pot.
I have a crock pot recipe that calls for 1 can cream mushroom soup, one packet italian dry seasoning, and 1 block cream cheese over 3 frozen chicken breasts and took cook on low for 6 – 7 hours. I am wanting to double that recipe and cook over 3 – 4 hours. Now, do I use thawed chicken, or frozen and is this even possible/safe to do? Otherwise the chicken would have to cook on low for 10 – 12 hours. I don’t have a timer for my crock pot to turn it on while I’m at work.
Thanks!
If they’re frozen, then you’ll need the longer time (8-10 hours). If they’re thawed, 4 hours should do. I usually do 6-8 thawed breasts for 4 hours.
I put my Chuck roast in the crock pot on low at 1:30pm, Its been 5 and a half hours and it seems tuff still to me. There is plenty of liquid and veggies in the crock pot. I guess I just want my mother day roast to turn out right and I want my mind at ease that I didnt scew it up. Im looking for that fall apart roast.
I was told that to get that fall apart roast it must cook on low. Was that bad advice?
No worries…just didnt cook long enough. Turn it on high and check in a couple hours. Its best to start a roast in the morning and let it cook all day. You will get the hang of it. Also ..always leave the fat on the roast..helps tenderize and cook…just cut away when the roast is done…or eat it. Dont forget to put a can or two of beef stock in with the roast while its cooking.
I usually make meat, a side, and a vegetable.
Vegetable is easy enough. The "side" is always the part where I don’t know what to make because everything takes forever, and the meat is pretty easy but I’m tired of the same old chicken breast, ect……..
I am not picky at all. I love all foods and vegetables.
Any ideas? Keep in mind I’m really lazy lol.
I have an oven, stove, and a crock pot.
Andy c – Thank you for your answer, but I guess since you linked a mobile site and I’m on my computer, that link takes me to no specific recipe and I can’t find the one you mentioned.
Ronnie that didn’t help at all lol. I want recipes.
I love it when I have time to make a nice dinner, but that doesn’t happen very often, so when I cook, I have to fairly quickly. Here are some of my favorites:
1. Stovetop chicken parmesan: Mix 1 8 oz can tomato sauce with 1 T Italian herbs, 1 tsp brown sugar, 3 T red wine. Brown boneless, skinless chicken thighs in a non stick skillet. Spoon tomato sauce over them and sprinkle with Italian Cheese. Cover and simmer for 20 minutes or until cooked through. Remove chicken from pan leaving some of the sauce. Add two cans cut green beans (drained) or frozen green beans. Cover and cook until steaming and cooked through. The sauce will have flavored the beans and you can serve it along side the chicken. For a starch, I like linguini or pasta, which I begin cooking while the chicken is cooking. I also like potatos with this dish.
2. Stovetop barbecued chicken and rice: In large saute pan, heat 3 T olive oil. Add one sliced onion, and 1 sliced bell pepper (seeds removed, and you can use red, green, yellow, or orange). Saute until fork tender. Season chicken breast tenders with salt and pepper and add to the onion mixture. Cook for 6 minutes or until meat is beginning to brown. Cover with a barbecue or teriyaki sauce that has pineapple and brown sugar in it. Add 1 can pineapple chunks and some of the liquid. Cover and simmer for 25 minutes or until cooked through. Choose your favorite rice to make (I like Trader joe’s Jasmine rice) and when its finished, spoon barbecue mixture over it for serving.
3. Crockpot chili verde: 1 pork butt, 1 onion, 2 jars Chili Verde Sauce. Season pork with salt and pepper. Cut onion into quarters and place in bottom of crockpot. Top with pork. Spoon one jar over the meat, cover and cook on low for 8 hours. Remove meat from pot and discard all but 1 cup of the liquid. Return meat to crockpot and add second jar of chili verde. Shred meat with two forks and cover to reheat. Serve with corn or flour tortillas, salad, and whole beans.
4. Lettuce rollups: Choose your favorite large leaf lettuce, or a butter lettuce if undecided. Trim. Take one rotisserie chicken and remove skin. Shred meat from bone and toss with Sweet Chili Sauce, Rice Wine Vinegar, Oyster Sauce, and a little teriyaki. Adjust seasonings to taste. Set aside. Shred one large carrot and set aside, cut one lime into quarters, set aside, chop fresh flatleaf parsley or japanese basil, mint and cook some rice noodles. Blend 1/2 cup peanut butter with 3 T sweet chili sauce, 1/2 tsp sesame oil, 1/2 tsp red chili oil, and 1 T sweetened rice wine vinegar. Top lettuce with some of the chicken, carrots, noodles, mint, parsley, and roll up. Dip in peanut butter mixture.
Bon Appetit!
I tried to make crock pot chicken noodle soup for the first time, I let it cook about 13 hours on low, and the carrots never really got soft. Why is this? Does this mean my chicken probably didn’t get done either? It looked done but now I’m nervous my crock pot might not be working properly. Any advice/words of wisdom from anyone who crocks a lot??
There are really three issues here. To check out your crockpot’s efficiency, just fill it with room temp water and turn it on to high. Wait about an hour and check to see if the water is bubbling around the edges. If it is not, use a candy/frying thermometer to take the water temperature. It should be at least 180. Then turn it down to low and wait another hour or two. Check the temp again. It should be at least 140. Any lower and your food will not cook safely.
Although it is usually safe to cook poultry and meats only on low in most crock pots, you will get better results by cooking for an hour or two on high, then switching to low for the rest of the time. This brings everything up to a good cooking temperature more quickly and insures that the meat gets cooked through at the beginning of the process.
This will also help with the carrot problem. Carrots that are older when picked (large in diameter) can be what is called "woody". These have excellent flavor, but do take longer to cook through. For slow-cooking, make sure that they are cut into small, even sized pieces and that they cook in liquid that is at or near the boiling point (again with the high setting for the first part of the cooking). This is true of most root vegetables, potatoes and sweet potatoes being the notable exceptions.
I’m in love with my crock pot because I’m a waitress and am not home during the usual dinner hours. I love being able to just throw something in there and it be ready when I get home (typically between 9pm-11pm), but I’m getting tired of the same old things and most of them are soups which don’t settle well with me now that the weather is getting warmer.
Anybody have any good, CHEAP* crockpot recipies?
*Money is a little tight right now.
yeah soups are good but they are better during colder months
i normally like beef tips and rice in a crock pot
all i do is put salt, pepper, garlic and onion powder on the meat(you could just put fresh onion and garlic but i prefer powder) put water in there, and the rice in it
later (when you get home) you can put some gravy mix for a bit more flavor
it turns out good and it goes nicely with crackers 
And a good recipe for chicken thighs in the crock-pot or in a slow cooker
When I buy chicken thighs many times they are loaded with a heavy thick skin so I remove it before cooking the chicken. If you like the fat keep it on but you will have a lot of oily fat that is not very healthy. To tell the truth I do not care for slow cookers but if I had one I’d brown the meat first to give it a good flavor. Seems to me years ago when I had one the meat had a more boiled taste when I wanted it to have a more browned cooked taste. It’s a personal preference. Here is a good recipe to try:
If you like Asian food you will love this one!
http://www.chow.com/recipes/30473-slow-cooker-chicken-adobo
I am making a pot roast today. I have 2.6 lbs of beef chuck, 3 potatos, and 6 carrots in the crock pot. I used 3 cubes of beef boillon with about 3.5 cups of water. I also added some salt, pepper, dried onion soup mix, and garlic powder. I browned the chuck before putting it in the pot. This recipe usually takes about 7 hours on low 2,200 elevation. I am at 5,000 right now. It has been on high for about 4.5 hours now. Will it take longer than 7 hours here? Thanks!
Usually takes 7 hours on low heat at 2,200 ft elevation.
It’s been on high heat for 4.5 hours at 5,000 ft elevation.
Usually takes 7 hours on low heat at 2,200 ft elevation.
It’s been on high heat for 4.5 hours at 5,000 ft elevation.
use your meat thermometer High altitude cooking can be a challenge There are cookbooks designed to cover problems . Perhaps a pressure cooker would solve in the future. Baking is a greater challenge.Would appear that an increase of 25% in time may be required.
http://www.fsis.usda.gov/factsheets/High_Altitude_Cooking_and_Food_Safety/index.asp