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Post by tizzahell on Jan 8, 2014 9:54:00 GMT
I gotta try this one too:
Slow-Cooker Tex-Mex Chicken and Rice
Try a make-ahead slow-cooked supper, filled with sassy Southwestern flavors, that's all ready when you get home.
prep time 10 min total time 6 hr 15 min ingredients 7 servings 5
Ingredients
1
lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2
cups uncooked converted long-grain white rice
1
cup Old El Paso® Thick 'n Chunky salsa
1 3/4
cups Progresso® chicken broth (from 32-oz carton)
1
can (4.5 oz) Old El Paso® chopped green chiles
1
cup sour cream
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
SAVE ON THIS RECIPE!
Steps
1
In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles.
2
Cover; cook on Low setting 6 to 7 hours.
3
About 5 minutes before serving, turn off heat on slow cooker. Stir in sour cream and half of the cheese; sprinkle remaining cheese over top. Cover; let stand 5 minutes or until cheese is melted. Serve with additional salsa if desired.
Converted rice has been processed so that the rice is less likely to become gummy, making it an ideal slow cooker ingredient.
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Post by tizzahell on Jan 8, 2014 9:58:10 GMT
Crock Pot Pulled Pork
I sliced 2 onions into the bottom, dumped an entire bottle of kraft bbq sauce on top and, a little water from rinsing out the sauce bottle, then set the meat on that; seasoned the top with a touch of season salt and, lots of cracked black pepper. Plugged in the crock pot and, set it to low, my pork loin was still quite frozen... after about 4 hours I flipped it over/pushed it down into the sauce and, turned the crock pot up to high. A few more hours and, it just pulled apart with a fork.
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Post by Deleted on Jan 9, 2014 7:55:39 GMT
1 lb roast (your choice) 1 red onion sliced 1/4 cup water 4 med potatoes cleaned and cut in half 6-8 carrots cleaned and cut in half (might need to cut smaller to fit pot. 2 crushed cloves of garlic 1/2 cup whiskey
Throw the veggies and water in first. Place roast on top. Put garlic on roast. Pour whiskey over roast. Cook on high until tender (about 4-6 hrs)
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Post by Deleted on Jan 9, 2014 8:10:28 GMT
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Post by Stumour on Jan 9, 2014 8:38:18 GMT
a wee tip.... aye use chicken on the bone for more flavour... easy to scoop out the bones afore serving
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Post by tizzahell on Jan 22, 2014 8:19:07 GMT
I usually just buy skinless/boneless chicken breasts; stocking up when the 3 Kg boxes go on sale.
That is what I used when I tried that first recipe, I also used a parboiled noname rice; which went to mush :( The taste was good though; both of my kids really liked it.
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Post by Deleted on Feb 5, 2014 4:58:25 GMT
From BettyCrokcer.com
Slow-Cooker Jambalaya
Make this Cajun/Creole dish as spicy as you like.
Ingredients
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice
Directions:
1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice. 2 Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours). 3 Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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Post by tizzahell on Feb 5, 2014 6:28:09 GMT
mmmm, I wonder if it is in the book I just got too? I have Betty Crocker's Slow Cooker Cookbook and, A Canadian Living The Slow Cooker Collection book... I've only just skimmed through them. Made the Salsa Chicken recipe again with some adjustments... tastes a whole lot better than it looks!! I increased the amounts of almost everything, coated the chicken pieces in half the package of taco seasoning, added a little garlic powder and, minced onion.
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Post by tizzahell on Feb 5, 2014 6:29:40 GMT
... and, used brown basmati rice instead of converted white!
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Post by Deleted on Feb 5, 2014 6:55:03 GMT
Looks good to me!
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Post by Deleted on Oct 4, 2016 1:37:32 GMT
1 lb chicken or pork 1 bag frozen broccoli
Mix: 1 clove garlic minced Grated ginger about 1 tsp 2 tblsp soy sauce 1 tblsp Brown sugar
Pour over meat and broccoli and cook on low.
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Post by Deleted on Mar 5, 2018 1:51:27 GMT
Found a butter chicken recipe for the crock.
1 yellow onion, diced
3 garlic clothes minced
3 teaspoons Graham masala
1 tablespoon fresh grated ginger
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
One 8 ounce can of tomato sauce
2 pounds chicken breast cut into 1 inch chunks
2 cups nonfat Greek yogurt
salt and pepper
lime and cilantro for garnish
Serve with rice
Combine the onion, garlic, all spices and tomato sauce into the slow cooker. Mix to combine, then at the cut up chicken. Stir, and cook on low for six hours or high for four. 20 minutes before ready to eat mix yogurt into a separate bowl stir and continually. Add 1/4 at a time at the hot tomato sauce to the yogurt until you’ve added about 2 cups. Then pour the entire thing back into the crockpot and mix thoroughly. Cook another 20 minutes until heated through, the. add salt and pepper to taste.
Serve with garnished lime and cilantro. Pour over rice.
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Post by potters on Jun 28, 2018 6:33:30 GMT
this recipe looks great
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Post by mezzomario on Jun 28, 2018 6:46:45 GMT
I found here many interesting recipes. I like to cook meat, so I will use some recipes. Today I cooked burgers to my friends. Specially for picnic I bought some catering containers on allinpackaging.co.uk/food-packaging/ Food containers are convenient in use.
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Post by Deleted on Sept 24, 2018 16:05:26 GMT
For the Butter Chicken I've switched the tomato sauce for 1 8oz can of tomato paste and think that works out better if you'd prefer a thicker sauce. I think it tastes a bit better too.
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