Tonight we had Creamy Salsa chicken. Throw in 4 - 6 chicken breasts or thigh fillets. Sprinkle over 1/2 - 1 package of taco seasoning, pour over 1/4 cup of water, then spoon a jar of salsa on top. Cook on high 4 - 6 hours or low 6 - 8 hours. Remove the chicken pieces when done and stir sour cream into the sauce left in the pot.
I picked up a chuck roast, some baby red potatoes, and carrots for my crock pot. I have fresh thyme, shallots, and rosemary I can use, as well as all sorts of spices. Naturally, I can't decide how I should season the roast and veggies.
Breaking out the ol' crockpot today after a couple month's rest. Just a regular pot roast this time. Nothing too fancy. The challenge will be that, now that daughter is limiting her consumption of meat except for special occasions, I'll be eating most of it myself. And my freezer is already packed. #firstworldproblems
I have another whole chicken for my crock pot tomorrow. I was planning to season it mildly with some herbs and shallots and use the meat for noodle soup, but now I'm craving smoked paprika. Maybe I'll keep the shallots and add some tomato. What do you think?
Did a whole chicken that I got at special sale price in the crock pot today. I just took apart the chicken, put the bones back in the crock along with some mirepoix and other goodies, covered it all in water, and started it up for overnight stock. I'm feeling thrifty.
Slow Cooker Split Pea Soup Recipe | Made this recipe tonight. It came out AWESOME!!! I'm very pleased!! Two notes, it did seem to need the full 10 hours to cook and also, I did strain some of the fat/water off the top at the end before mixing it all together. - http://cullyskitchen.com/slow-co...
Okay, I'm researching on the internet but not really finding what I am looking for. I want to take my chicken rotel crock pot chili with pork. I bought a pork roast (the kind that will shred up like carnitas). I have all the ingredients. I'm thinking I can put the roast on the bottom, seasonings and rotel on top of that, beans on top of that and
Ok, a perhaps silly question. But when are lentils done? what I mean, is, what's the texture - I've had lentil-vegetable soup in the crock pot most of the day, and have hit the long end of the time range - a lentil has it kind of ...pop(?) when I bite it, but it's not hard - should they be soft like beans or is this bit of bite right?
Does anybody know a quick substitute for Worchestershire sauce? I need about 1 1/2 tablespoons and don't want to go to the store during the snowstorm. I'm sure the stew will be fine without it, but if there's an easy substitute (using basic bachelor kitchen item availability) I'd give it a try.
Has anyone tried preparing a turkey breast in a crockpot? I bought a small-ish one (6 lbs.) that will fit in the pot with a bit of room to spare, but probably not much room for anything else.except some sort of liquid and seasonings, etc. (Perhaps some savory accoutrements?) Is this even an appropriate cooking method for a turkey breast?