The Official Crockpot Thread - Home of Lazy Cooking

http://www.familyfreshmeals.com/2012/02/crockpot-cheesy-chicken-rice.html

Love this recipe

 

I feel like I have more success with the easy BBQ chicken sammy recipe over the buffalo chicken one, just a better taste IMO

- 3 chicken breasts (or as many as you want/can fit really)
- Enough of your fave BBQ sauce (I use Cowtown's Night of the Living Sauce) to cover the chicken when placed in the crock pot (1 bottle should be enough if you're cooking the normal 3 breasts)

Just let that shit cook 6-8 hrs or until it shreds easily. You can chop up an onion and toss that in there too if preferred.

 

Arkadin how long does that Korean beef recipe need to cook for?

Made that fucker at least twice but can't remember.

 

Its like 4.5-5

 

my go to lately:

chicken in the crock pot with:



shredded and served on

 

You guys doing things with chicken breasts should try the same with chicken thighs. They won't dry out nearly as much, are cheaper, and taste better imo.

 

Cooked This Today:

http://www.getcrocked.com/2012/12/13/slow-cooker-chicken-tortilla-soup-2/

 

This thread. Still make the cheesy chicken and rice regularly.

Weather is about to cool down. Perfect time for crockpot experimentation.

 

Need a good chili recipe in here

 

Had a couple recipes from the old thread saved:

Slow Cooker White Chicken Chili

Ingredients

• 1 yellow onion
• 2 cloves garlic
• 1 jalapeño (optional)
• 1 boneless, skinless chicken breast (about ¾ lb.)
• 1 16oz. jar salsa verde
• 2 15oz. cans cannellini beans
• 1 15oz. can pinto beans
• 1 Tbsp ground cumin
• 1 tsp dried oregano
• ¼ tsp cayenne pepper
• ¼ tsp freshly ground black pepper
• 2 cups chicken broth
• 4 oz. Monterrey Jack cheese, shredded

Instructions

1. Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
2. Drain and rinse the beans, then add them to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper.
3. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours.
4. After four hours, the chicken should be tender and easily shreddable (if not, replace the lid and cook for one more hour). Carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir.
5. Serve the chili hot topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.

Mississippi Roast:
Put chuck roast in crock pot, Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

 

http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

 

did my 1st pot of Chile today

threw some Fritos into my bowl for a Frito Pie effect

 

its that time again. gonna be gettin chilly this wknd

got some left over boston butt in the freezer. anyone got a good brunswick stew recipe?

 

I don't but someone else may

 

Made a similar white chicken chili recipe Sunday for the week. My crock pot is just about the only thing I cook with now unless I'm making a steak or something. Just so convenient.

 

saw thread bumped. went to lunch break and stopped on the way to get ~3.25lb mississippi roast that I put on before leaving. will go nice with a mass-cook of brown rice for lunches the next few days. $25 for 6 pretty big servings. can't complain

 

Did one last winter. Was awesome. http://www.food.com/recipe/mississippi-roast-crockpot-491126

 

I added crushed red peppers and garlic because life is garlic

 

goddamn. will make again many times. put it over some fusilli pasta and asparagus. house smelling heavenly.

 

Ahh yes the crockpot thread is back. Bought disposable crockpot liners yesterday at target. My laziness knows no boundaries.

 

They are lifesavers. I'll never not use them again.

 

Is it necessary to thaw the chicken before putting it in the crockpot?

 

I've put frozen breasts in before and have lived to talk about it. I always cook it for 8 hours though, so maybe if you were looking at 4-6 it wouldn't be as safe?

 

yea depending on thickness it should have the chicken thawed out in the first 2 hours on low. then it cooks like normal

 

http://www.amazon.com/gp/product/B0...740755044[a|B00IPEO02C[au|5727177402741770316

I need this

 

I need the best buffalo chicken dip recipe available. I was told this was a safe place.

 

Anyone ever made cider in their crockpot? I keep seeing ads on the Internet for thanksgiving cider crockpot recipes. Is this worth an attempt?

 

Being able to turn the crockpot off completly by phone makes it worth it to me.

 

Posting so I get updates on this thread. Just got a crockpot (getting married = free new shit) and excited to use it.

 

You add the stock of butter?

 

yea 1 stick butter. that au jus at the bottom of the crock pot at the end is so damn good. probably just straight liquid fat and sodium but I don't care

 

don't make it in a crock pot but get one of those rectangle tin serving trays. spread cream cheese all over the bottom. next layer is chicken (i just pick a rotisserie from the grocery store clean. some people use the chicken in a bag/can or just cook one). then pour your favorite buffalo sauce over it. top it with a shit load of shredded cheese.

no clue on the cooking time but you're basically just putting it in the oven to melt the cheese / warm it up

 

thank you

 

I actually don't use cream cheese in my buffalo chicken dip. I do the same thing with the rotisserie chicken, but then mix in Frank's, blue cheese dressing, and cubed Monterey Jack.

 

I like some peppers in my dip as well

 

And onions

 

I made mulled wined in before basically the same idea. Worked well.

 

OopsPowSurprise has the best recipe. I can't find it right now. Made it a few times and everyone always loves it.

 

AUB has it somewhere

 

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup blue cheese or ranch salad dressing
• 1/2 cup hot sauce
• 1/2 cup crumbled blue cheese
• 2 ounces mozzarella cheese, shredded
• 2 (9.75-ounce) cans chicken in water, drained
• Crackers, chips, and/or veggies, for dipping

Preheat the oven to 350 degrees F.

In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth.
Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling.
Stir before serving with crackers, chips, and/or veggies.

I can't stress this enough, a grocery store rotisserie chicken > can of chicken easily

 

^that buff chicken recipe cannot be beat. In fact it routinely out-performs other buff chicken dips at the same occasions. Definitely use a rotisserie chicken instead of canned.

I like to make a double portion size of the same ingredients, still only using one rotisserie chicken.

 

I know this is the crock pot thread, but can we not with the canned chicken?