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10.25.2008

Friends, Romans, Countrymen, Lend Me Your Crockpot Recipes

Fall is in full swing here, and I'm craving cozy comfort food. I want to use my crockpot more, but I have been making the same crockpot recipes for years and I'm ready for some variety. I checked out a slow cooker cookbook from the library, but I'd love to hear your favorite crockpot recipes! Please leave links or full recipes in the comments.

And because I'm a giver and not just a taker, you can find a couple of our favorite crockpot recipes here.

2 comments:

Alex and Jill said...

The closer it gets to Thanksgiving, I will be posting my crockpot dressing recipe...it's DELISH! :)

Other than that, I don't really make anything other than pot roast in my crockpot, which I'm sure you already do that. Thank you for sharing your recipes...I obviously need them!

Amy said...

I just made chicken and dumplings in the crockpot the other day, so I'll share that one. It's adapted from an Allrecipes.com recipe.

6 to 8 chicken tenders (or 3 or 4 chicken breasts)
2 cans of cream of celery (you can use cream of chicken or cream of mushroom, or whatever flavor floats your boat)
chicken broth
1 small onion, diced (or a few shakes of dehydrated onion)
1 can buttermilk biscuits, w/ each biscuit cut into eighths and rolled into balls

Put the chicken (if using tenders, I just throw 'em in frozen) and soups in the crockpot. Throw in your onion (or shake it) and pour in just enough broth to cover. Cook on high for 5 hours or on low for 10 hours. Throw in the biscuit balls and cook on high for an hour or so, until the biscuits are cooked through. And you're done! If it's too soupy you can add a little cornstarch or flour to thicken. Just mix with a little water first until smooth, add to the crockpot, and heat for a few minutes.

This is VERY easy to customize. You can add in some seasoning (thyme, rosemary) and/or veggies (carrots, peas, corn) depending on your mood.