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Old 01-21-2014, 12:15 AM
 
3,248 posts, read 4,455,368 times
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Chicken tacos

4 Chicken breasts or 8 tenders, boneless
Can of Roteli tomatoes
One onion cut up
Packet of taco seasoning
Green or Red Pepper cut up

Cook 3 - 4 hours
Cut up or Shred

Serve with the usual fixings for tacos or burritos
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Old 01-21-2014, 10:53 AM
 
Location: Eureka CA
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Don't forget corned beef ! With or without cabbage.
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Old 01-21-2014, 12:11 PM
 
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Crockpot Ribs!!
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Old 01-22-2014, 03:17 PM
 
Location: Heart of Dixie
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I'm making crockpot Coq Au Vin for tomorrow night's supper. It really turns-out nice and the same technique works well with short ribs.
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Old 01-24-2014, 11:09 AM
 
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Quote:
Originally Posted by Supplies View Post
Not a recipe but I happened to find disposable crock pot liners a few months ago, haven't used one yet but they seem to fit the usual oval pots that I'm sure we all use , must save a lot of clean up too.
I concur. These are the greatest invention since the rubber ducky.

Roasted root vegetables:

Scrub potatoes, parsnips, turnips, kohlrabi, and carrots or whatever other root veggies you like -- celeriac, salsify, onions, go crazy with it! -- and pare them into fairly equally-sized pieces. Toss them in a few drops of honey and veg oil with the herbs or other flavorings of your choice, like onion powder or Italian seasoning blend -- or just sling them in the slow cooker with half a bay leaf. Cook for 4 hours on high or 8 on low and they're glazed and ready to serve.
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Old 01-26-2014, 03:14 PM
 
Location: Islip,NY
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I just made chili in my crockpot, I added too much liquid because it's not as thick but it's ok I am putting it over rice. 1 added a 28 ounce can of tomato puree plus 1/2 of that can with water. too much I think.
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Old 01-26-2014, 03:48 PM
 
Location: SoCal desert
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Throw in some masa to thicken it. Or cornstarch. Or tapioca.
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Old 01-26-2014, 04:08 PM
 
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Quote:
Originally Posted by lubby View Post
I just made chili in my crockpot, I added too much liquid because it's not as thick but it's ok I am putting it over rice. 1 added a 28 ounce can of tomato puree plus 1/2 of that can with water. too much I think.
Yep, no need for any water at all. Just the sauce is fine. I don't ever add water.
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Old 01-27-2014, 01:31 PM
 
Location: Islip,NY
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Quote:
Originally Posted by Gandalara View Post
Throw in some masa to thicken it. Or cornstarch. Or tapioca.
Thanks, ate it anyway and it was good. Putting it over pasta tomorrow night.
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Old 01-28-2014, 07:25 PM
 
Location: So Ca
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I made this the other night and while it tasted wonderful, the sauerkraut did not smell good while it cooked. Do you think there's some other vegetable I could substitute? Or did I do something wrong?

Crock Pot Pork and Sauerkraut

1 14 oz can sauerkraut
1 2-3 lb boneless pork shoulder
salt, pepper
2 T Dijon-style mustard
1 C beer

Place sauerkraut at bottom of crock pot. Trim fat from meat. Sprinkle w/ salt and pepper. Spread mustard over meat and place meat on top of sauerkraut. Pour beer over meat. Cover and cook on low heat setting 8-10 hours or high setting 4-5 hours.
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