Anyone have any tried and true crockpot recipes? Seeking something new and different than the usual pot roast, etc....thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Chocolate lava cake -- This one would be good for serving at a Super Bowl party. Definitely more a 'crowd' kind of recipe. Now that I look at it again, I don't think this is the EXACT recipe that I used, but if you use this one, I think there is a mistake in it--cook on HIGH, not on low.

Buffalo chicken chili To me, this is not really a 'chili', but has a nice zing to it. Serve over rice.

Both recipes call for crockpot liners, but I just sprayed the crockpot and both came out fine.

both look great, thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Just edited my post, don't think now that first one is the exact one I used, but very close, but the directions are wrong--you need to cook on HIGH for around 3 hours, not low.

gotcha, appreciate it....

This is the recipe that I actually used. Sorry, this is the recipe I actually used.

This is one of my favorites and it is delicious!!!

MEXICAN FLANK STEAK
Serving Size : 6
Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient
2 1 lb flank steaks
1/2 teaspoon Salt
1/8 teaspoon Garlic salt
1/8 teaspoon Pepper
1 15 oz -- Can tamales in sauce
1 teaspoon Instant beef bouillon -- Granules
1/4 cup Hot water
8 ounces Tomato sauce
1-2 dash Bottled hot pepper sauce
2 tb Cold water
4 ts Cornstarch
Shredded monterey jack -Cheese

Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper. Unwrap tomales; place tamales and sauce in bowl. Break up tamales slightly with fork; spread over steaks. Roll up each steak jelly roll style, starting with short side; tie or skewer securely. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce. Pour over meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out meat rolls; remove strings or skewers. Pour cooking liquid into saucepan; skim off excess fat. Blend the cold water into cornstarch; stir into liquid. Cook and stir till thickened and bubbly. Spoon over meat, sprinkle cheese atop each roll. Slice meat roll and serve with rice, beans and tortillas of your choice.

nice, thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

4 cups shredded chicken
Flour tortillas, torn into pieces
1can cream of mushroom soup
1can cream of chicken soup
1cup sour cream
1 can green chilis
2T grated onion
1 1/2 cups grated cheddar

Mix soups, sour cream, chilis, and onion. In greased crockpot, layer tortilla pieces, chicken and soup mix. End with soup mix. Cook on low for 4 to 5 hours. Top with cheddar and cook another hour.

thank you judy!

Enjoy. Hubby dislikes Mexican food but will eat this.

We've got a good sized crockpot and I love venison stew.
We throw about 2lb cubed pork and 4 lb venison in the bottom of our big crock pot and then add carrots, potatoes, canned tomatoes, garlic, tomato paste, onions, wine, seasonings, and keep adding stuff until it's an inch from the top.
Cook on low for 12-hours. We reserve as much of the fluid as possible, make it into a nice gravy and then pour it back over the stuff in the pot. Mix well. Serve with oyster crackers!

This is a basic recipe...
you can add whatever you like...
I often add Portobello mushrooms or shrimp or veggies, etc...
It comes out great and sure beats 30 minutes over the stove constantly stirring...


[color:"blue"]CROCKPOT RISOTTO[/color]

[color:"orange"]INGREDIENTS:[/color]
3 3/4 cups chicken broth
1 1/4 cups Arborio rice
1/4 cup olive oil
1/4 cup white wine
4 cloves garlic, minced 1 teaspoon dried onion flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup shredded Parmesan cheese

[color:"orange"]DIRECTIONS:[/color]
1. Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker.
2. Cook on High for 2 to 2 1/2 hours.
3. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Thanks for that recipe! I may try that, as I just don't have the patience for risotto..

Sounds good, if I'm adding shrimp, add it at the same time as the Parmesan cheese?

Yes...

You must have tried this? Is it that good? I would love to make this with shrimp.

This sounds great. Would you sauté the mushrooms before adding them to the rice. Really sounds great. Hope someone will post after trying. Anon Ellie

Yes, I have made it a number of times...
and Ellie, Yes... I sauté any onions, mushrooms, peppers or whatever first...
but the shrimp will cook on it's own in about 15 minutes (depending on the size of the shrimp, larger shrimp a bit more) from the heat in the rice...
BTW...
I remove the tails on the shrimp also before cooking...

So a dumb question here but you don't need to stir it during those two hours of cooking like you do when cooking on the stove?

I usually stir it once half way thru...

Wow - thanks! I love risotto, but do not have the patience to stand there and keep adding liquid and stirring, I will try this!

Thanks...I look forward to trying it.

We tried this, this evening. Put ingredients in crockpot at 3:30, stirred at 5:15, it was basically done at 6:00, then we put in some leftover lobster with the parm, turned it down to low and cooked about 15 more minutes, and then turned it off, as the rest of the meal wasn't ready yet. We probably cooked it a bit too long, as it was a bit too thick, so we put some more chicken broth in, and some more butter. When it was cooking I thought that the smell of the garlic seemed a bit over the top, but when we actually tasted it, the garlic was so overwhelming, it was hard to taste anything else. The consistency was fine, it was done, and creamy, but the garlic was so overpowering, that was all we could taste. ...and this from someone who rarely has any issue with garlic. So, put less garlic in.. The method was fine, no trouble whatsoever, but the garlic was just way too much.