OKay I picked up a slow cooker this weekend along with some roasts and a big pack of ground beef (do you get the impression I was at Costco?). Anyway, no cookbook included. I checked the Rival site and there are recipes there but I am wondering if anyone has any they can recommend.
My real goal with this thing is to get back to low carb and my biggest challenge is always my not liking to cook much so I am hoping making large batches will get around that. So to get off on a good foot with this new fandangled dodad, please tell me what to try first?
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Hello dustbunnydiva,You may want to try our Slow Cooker Pork Roast Recipe in your new slow cooker.Bon appetit!Gwen McAuley (gmcauley at hhmedia.com)
I got one word for all ...epicurious.com
(technically one word, lol) best for if you are stumped on what to make, it has made me a much better cook, I find the comments very helpful, if you are looking for diversions from the original receipe ... check it out ;)
I don't know how low calorie or fat but...
chicken breat cut into pieces
can of cranberry sauce
bottle of Russian Dressing
pkg of onion soup mix
I did up rice separately in the microwave
Also I did make a stir fry. Yum!
Thanks for all the tips and recipes. Now I can give some things a shot and get some groceries.
Jeep my roast is really good and I have to say a lot less clean up than doing it with the stove it seems.
Jeep - i made your crockpot roast and we just ate it for dinner! Yum!! Super easy and delicious. I also added a can of onion soup with the beef broth and it made it extra tasty. Thanks for the tip.
So DBD how was the roast.
When Cooking A Roast In The Slow Cooker I Found A Couple Of Large Carrots Cut Into Large Pieces, A Large Onion And A Pkg. Of Dry Onion Soup Mix, Alittle Broth Or Water. makes a great flavour. The soup mix does it i think. Zella
always a hit and everyone alwasy asks for the recipe
the leftover chicken is great for soups or fried rice cause it has some extra zing to whatever you're making
STICKY CHICKEN
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken put the onions into the cavity, put the bird into the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender
Crockpot Chicken And Rice
1 pkg. onion soup mix
1-1/2 cups milk
1 cup uncooked rice
6 Tbs. margarine
1 cup grated Parmesan cheese
2 cans cream of mushroom soup
1 cup chicken broth
6 boneless skinless chicken breasts
Salt and pepper, to taste
Mix onion soup mix, mushroom soup, milk, broth, and rice in a small
mixing bowl. Spray a crockpot with cooking spray. Lay chicken
brests in crockpot. Place 1 Tbs. margarineon each chicken breast.
Pour soup mixture over chicken breasts. Season with salt and
pepper. Sprinkle with grated parmesan cheese. Cook on low for 8-10
hours or high for 4-6 hours.
This one is also very good. I like a recipe that has left overs for another night.
1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked
HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
COOK rice as directed on package. Serve chicken mixture over the rice.
That is what I also like with the Kraft recipes mostly I have the things in the cupboard. I also can't use the spices up before they go stale I am tossing all mine out when we move they are at least 1 year old and it is time for new.
what I like about them is if you do not do a lot of cooking for a large family you tend not to stock all the spices/ingredients in the house. With these recipes you add ready made ingredients that have contain most of the spice you need. :)
My spices tend to get stale as I use so little in 6-12 months.
The red stuffed peppers are good and left overs can be micro'd. I used med. cheddar cubes as I had no Velveeta.
Those are good recipes from Kraft and really easy to make I am going to try the stuffed peppers.
try some of these as I made about 4 of them and they all turned out good.
[url]http://www.kraftfoods.com/kf/ff/ComfortFoods/SlowCookerRecipes.htm[/url] :)
I guess they started about an hour ago (1:30 my time). I really have no idea how many pounds there is in there, maybe both roasts are close to 3 lbs each so nearly 6 in the casserole (it's a 6 quart... the biggie, but what else would there be at Costco..and it came with a little dipper thingie that is for warming dips and sauces).
I'll go turn it up for a couple of hours. It's pretty hard to over cook pot roast I think. I love when pot roast just falls apart.
As for horseradish, no worry there. The last time I had horseradish was at a very dark party when I mistook the horseradish on my plate for potato and had quite a forkful. My eyes still water thinking about that.
You should see poor Ebony. She is so used to me nuking stuff or it being a fast cook on the stove that she always waits in the kitchen until I go back to retrieve what ever it is I am cooking (you can feel the doogie prayers for things to drop so she can get them). At the moment I can just see her head and a leg stretched out on the kitchen floor. She's passed out from waiting I guess and is probably going to wonder why dinner is taking soooooo lonnnggg roooowooroooowoo. I guess slow cookers might be doggie hell with the good smell going for sooo lonnnng.
Here's my crockpot standby - it can be eaten over rice, with beans, in a soft tortilla shell....you name it!
[B]Crockpot Salsa Chicken[/B]
Boneless, skinless chicken breasts, frozen (as many as you want to cook - I've got a small crockpot, so usually do 4)
Salsa - 1 or more cups
1 pkg taco seasoning
Turn on high for 4 hrs or so, or on low for 8.
Just before serving, stir in about 1/2 cup sour cream if you'd like. Sometimes I'll add in a can of black beans about 1/2 hr before serving. You can eat the chicken breasts "as is", or shred them for a great taco/burrito filler.
DBD - I'd start it on high that way you can probably take some out for dinner. You can turn it down to low and let the rest finish up in the evening. I hope you have horseradish - I think the only reason I eat roast beef is for the horseradish - PC creamy is my favourite right now. If you have to go out for the horseradish, pick up the bottle of red wine at the same time. ;)
As for the chili, cook up the burger tonight. You probably have a favourite recipe - I sorta wing it - but it always needs onions and green peppers. Someone hold me to use the cans of mixed beans rather than the ordinary red beans. Mushrooms, tomato sauce/soup and tons of chili powder. I cook it all day on low. I make a whole pot and then freeze up servings for two in the Ziploc bags. These are so great when you've nothing ready for dinner.
What time did you put it in I will put it in for about 2 hours on high then turn it down and it will be ready in about 6 hours. That is for about 3 lb roast.
Okay, roast is the first to be tried (I figured it required the least work). I love pot roast that just falls apart so we'll see. I loaded the thing with 2 from the Costco pack (it's a large slow cooker), found my broth and a sliver of onion. I really haven't cooked much in this house so haven't got any garlic or other good stuff around. I really wish I had some red wine to throw in.
Anyway, I think it took a whole two minutes to load the thing and another 5 to figure out the controls but if all goes well, I should have a lot of meat for meals ready sometime just before midnight.
I wonder...maybe I should have set it for the higher temp?
I just did a roast this week I just put the roast in this one was thawed and about 3 lbs. added enough broth to cover cut up a big onion salt and pepper turned it on low at 9am and we ate at 6pm and it was really good so juicy and tender. It wa a boneless chuck roast. Can't get easier than that. We like gravy thicken so I took some of the juice out at about 2 pm and made gravy quite thick in a frypan and added it back to the crockpot and stirred it in and left it and it was just the right thickness.
that sounds good, I had been thinking I should try some chili. Thanks.
DBD,
We love our crock pot, it's great for throwing things in it and magically a few hours later you have a great meal. Here is a chicken chili recipe that we love:
Throw all of this into your crock pot and leave on for 8 hours on low (or I put it on for about 4-6 hours on high) - add or omit things as you wish
1 lb boneless chicken breast (cut into large chunks)
1 cup water
2 cans chicken broth
1 can tomato sauce
1 onion, diced
1 can corn
1 carrot, chopped
1 stalk celery, chopped
1 can diced tomatoes
1 can black beans, drained
1 jalapeno, diced
1 tsp chili powder
1 tsp cumin
1 clove garlic
salt, basil, oregano, cayenne (to taste)
Near the end, I usually just fish for the chunks of chicken and press them against the side of the cooker with the back of a spoon to shred them.
Yum!