Crock Pot Recipes, please!

[ladyhairg]

I know others have probably posted some but I can't use the search feature right now to look it up. I need recipes for at least two nights per week, and my family is getting kind of sick of roasts.

Help!

[Bugaboo]

I'm all for crock pot recipes that don't require me to brown the meat before putting it in the crock pot. Here's one of our family's favorite...

Crock Pot Italian Beef

3 to 4lb rump roast
1 8oz can tomato sauce (no sugar added kind)
2 1/2 cups water
1 tsp salt
1 tsp pepper
1 tsp parsley flakes
1 tsp garlic powder
1 tsp basil
1 tsp oregano
Dash worcestershire sauce
Dash soy sauce (I left this out)
1 package Italian salad dressing mix (Good seasons)

Put roast in crock pot. Combine remaining ingredients in a saucepan and cook over medium-high heat until mixture comes to a full boil. Remove from heat and pour over roast in crock pot. Cook all night 6-8hrs on high (at night? I do it during the day as nobody wants this for breakfast) About 1 and 1/2 hrs before serving, flake meat apart and continue cooking.

[Bugaboo]

And I just found this here... http://users3.ev1.net/~fontlady/croc...acciatore.html
Haven't made it but it sounds good. Would have to be realllllly careful with the spaghetti sauce though!

[vharper]

And I just found this here... http://users3.ev1.net/~fontlady/croc...acciatore.html
Haven't made it but it sounds good. Would have to be realllllly careful with the spaghetti sauce though!

Hunts makes a spagetti sauce that doesn't have sugar in it. It is really quite good.

[MotherOfGizmo]

Just found several compliments of LowCarbLuxury.com Also at the bottom are some tips for how to convert regular recipes to crockpot recipes! Its actually easier to read if you go to the link below and scroll down, you'll come to the recipes!

http://www.lowcarbluxury.com/newsletter/lclnewsvol02-no12.html

Joy's Herb Chicken with Cream Sauce

6-8 Chicken pieces (1 cut up chicken) ·
2 cups Chicken stock ·
1-2 Tablespoons Dried parsley ·
1 teaspoon Tarragon ·
Salt to taste ·
Pepper to taste ·
Paprika ·
3/4 cup Cream ·
2-3 Tablespoons Arrowroot (to thicken) - (Juice amounts from chicken will vary a little)

Arrange chicken pieces in crock pot. Pour chicken stock over pieces. Sprinkle herbs, salt, pepper, over chicken, and dust last with paprika. Cook on high 6 hours. (Or adjust according to your schedule) To serve: Remove chicken pieces from crock pot, and place on platter, being careful to keep the 'herb-side' up. Pour cream into stock/juices remaining in the pot. Dissolve arrowroot (I use some of the cream rather than water to desolve it, because it keeps the sauce more flavorful) and stir into juices. Make sure the pot is set to high. Place cover on pot and finish dinner preparations. By the time you're ready to sit down, the herb sauce should be thickened. Serve chicken piece on plate with sauce over it. Fantastic used as herb gravy over "ketatoes", or on Keto pasta. This is really delicious, and just bursting with flavor. My family cannot believe I can lose weight eating this. [grin] Joy WoodruffBolivar, NY (We estimate this to serve 4 at about 2 carbs per serving.)


Mexican Pot Roast

·1 boneless beef chuck roast (3 – 3 1/2 lb.) ·
2 Tablespoons light olive oil ·
1 can Mexican-style tomatoes with liquid ·
1 large can chopped green chilis ·
1 pkg. dry taco seasoning mix ·
2 teaspoons beef bouillon granules ·
1 teaspoon Splenda

Brown roast in oil. Place into crock pot. Combine the remainder of ingredients and pour over roast in pot. Cook throughout the day –– cook on low 9 hours, or on low for 5 hours and high for 2 hours -- depending on what's best for your schedule. If you wish to thicken sauce: Mix 1/4 cup water with 3 Tablespoons Arrowroot. Stir until smooth. Add to juices; stir until thickened. Serve this with warmed La Tortilla low-carb tortillas. Serves 6. 3.5 carbs per serving (not counting tortilla.)


Crock pot Chicken Cordon Bleu

6 boneless, skinless chicken breasts ·
6 slices Swiss cheese ·
6 slices Canadian bacon or thinly sliced ham ·
3 Tablespoons Arrowroot ·
3 Tablespoons Oat Flour ·
1/3 cup Parmesan cheese ·
salt ·
pepper ·
sage ·
1 cup heavy cream ·
3 Tablespoons unsalted butter ·
1/2 cup chicken stock ·
Buttermilk for dipping (1/2 cup)

Pound breasts to 1/4" without making holes. Place one slice meat and cheese on each and roll, tucking in the ends, seal up with toothpicks. Mix next six ingredients in a small bowl or on a plate. Dip each roll into buttermilk; then roll all around in the cheese mixture, covering well. Brown well in a skillet with a little oil. Transfer to crock pot. Add cream, butter, and chicken stock. Cook on high for one hour and low for 3 hours. Serves 6. 2.5 carbs per serving.


Chinese Style Country Ribs

1/4 cup Soy sauce ·
1 clove garlic, crushed ·
1/2 teaspoon onion powder ·
1/4 cup Keto Orange Marmalade Fruit Spread OR 1/4 cup Steel's Splenda-sweetened Apricot jam ·
4 lb Country style spareribs ·
2 Tablespoons Steel's Sugarfree Ketchup

Combine soy sauce, marmalade, ketchup, onion powder, and garlic. Brush on both sides of the ribs. Place in a crock pot. Pour remaining sauce over all. Cover and cook on low for 8 - 10 hours. Serves 6. 3.5 carbs per serving.

Interested in converting some of your "traditional" recipes to slow-cooker-friendly ones? It's difficult to give exact conversion information but here are some general guidelines: Crock pots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crock pot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 hours. Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crock pot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish, and since you shouldn't be USING rice or pasta, this isn't likely to apply to you. [grin] Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in crock pot cooking while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half. Sautéing vegetables (like onions, etc) is not necessary, (except for eggplant which should be parboiled or sautéed prior due to its strong flavor). Just add them to the pot with everything else. You may wish to reduce quantities of stronger vegetables since they will permeate the other foods in the crock pot with their full flavor. For soups, add water only to cover ingredients. If thinner soup is desired, more liquid can be added at the end of the cooking time.

[ladyhairg]

Thank you all so much for the ideas! I can't wait to try ALL of them!

It makes life so much easier to come home from work and know that all I have to do is dish up the supper. If I count on DH (he picks the kids up an hour before I get home), he'll feed them gummi bears and PB&J.