Dusted the ole crock pot off myself this week.

 

Heading up to Chicagoland Speedway and it's gonna be chilly out, so I'm thinking good warm comfort food.

 

- Quartered 2 apples and 2 onions and dropped them in the pot.

- Added 1/2 cup water and 1/4 cup liquid smoke

- Sat a 7lb pork butt (with a good thick coating of BBQ rub) on top of that.

- Put the lid on and set for low 8 hours.

 

 

Will pull it when I get home tonight. Reheat it at the tailgate with some Sweet Baby Ray's, and put it on toasted buns.

 

 

This is the rub recipe I use. I keep some made all the time because I use it on a lot of stuff.

 

1/4 cup - paprika

3 tablespoons - sugar

2 tablespoons - salt

2 tablespoons - cumin

2 tablespoons - chili powder

2 tablespoons - fresh ground black pepper

1 tablespoon - cayenne pepper

1 tablespoon - garlic powder

I put this in the crockpot this morning before leaving for work. I also added some Jalapenos for a little more kick.

 

The leftovers make for some great nachos.

Since fall sports have started we are running with kids every night of the week and have been using the crock pot quite a bit. We have been making crock pot chicken and dumplings at least once a week and our kids love it. I will say that we alter the receipe slightly by leaving out the onion, using extra cream of chicken soup instead of water and we season the chicken with some poultry spice we have prior to cooking. Just don't cook your buscuit dough too long and it's an easy and good meal.

 

Ingredients

 

4skinless, boneless chicken breast halves

2 tablespoonsbutter

2 (10.75 ounce) canscondensed cream of chicken soup

1onion, finely diced

2 (10 ounce) packagesrefrigerated biscuit dough, torn into pieces

 

PREP

10 mins

 

COOK

6 hrs

 

READY IN

6 hrs10 mins

 

Directions

 

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Since fall sports have started we are running with kids every night of the week and have been using the crock pot quite a bit. We have been making crock pot chicken and dumplings at least once a week and our kids love it. I will say that we alter the receipe slightly by leaving out the onion, using extra cream of chicken soup instead of water and we season the chicken with some poultry spice we have prior to cooking. Just don't cook your buscuit dough too long and it's an easy and good meal.

 

Ingredients

 

4skinless, boneless chicken breast halves

2 tablespoonsbutter

2 (10.75 ounce) canscondensed cream of chicken soup

1onion, finely diced

2 (10 ounce) packagesrefrigerated biscuit dough, torn into pieces

 

PREP

10 mins

 

COOK

6 hrs

 

READY IN

6 hrs10 mins

 

Directions

 

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

If you said your kids love it, I'm trying this one for sure.

Age range of kids? Boys or girls?

I have a wide age range of picky eater boys.

If you said your kids love it, I'm trying this one for sure.

Age range of kids? Boys or girls?

I have a wide age range of picky eater boys.

 

Boy 14

Girl 12

Boy 8

 

They all said it was as good as their GrandMa's homemade, which says a lot for them.

The leftovers make for some great nachos.

 

Like I needed another reason to make Nachos.:sssh:

We were trying to come up with dinner ideas for tomorrow, so we raided the freezer for ideas. We had a frozen boneless pork loin in there, so I've got it sitting in the crock pot with some chunks of pineapple we had left from a fresh pineapple my wife cut up over the weekend. Going for "Hawaiian Pork". Added in a chopped onion, a bag of baby carrots, a few chopped celery stalks, a couple of quartered sweet potatoes, a half cup of brown sugar, a half cup of apple cider vinegar, a half cup of soy sauce (I always go with reduced sodium soy sauce), a half cup of dry red wine, and some salt & pepper. I'll let you know how it turns out tomorrow evening.

 

This turned out okay....but a few things I think I'll try the next time around will be:

- Potentially use pork shoulder rather than loin (although we used the loin simply because it was already there in the freezer)

- Sear the meat in a frying pan before putting it into the slow cooker. I've found in the past that searing meats before slow cooking them brings out a lot of depth of flavor.

- Cutting out the red wine, and potentially halving the amount of vinegar. There was a lot of liquid in the crock pot by the end of things, and I think I would have been fine without the red wine and a little less vinegar.

- Adding veggies in a little later in the process. I think I could have probably put in at least the carrots and celery a fair amount later - which is often times something I do when I'm cooking roasts in the slow cooker. It keeps from having things so homogenized - carrots that taste like the celery that taste like the onions that taste like roast.

White chicken chili turned out great. Dinner last night and lunch today. The wife works outages in the fall of the year going into winter, so I'm the cook by committee. Next up might be the Chicken n' dumplins.

Crockpot french dip sandwiches

 

1 can french onion soup (10.5 oz)

1 can beef broth (10.5 oz)

1 can or bottle of beer (12 oz)...

1-3 lbs of pork tenderloin or some kind of roast

french rolls or something similar

swiss or provologne cheese slices

Process

 

Pour beef broth, french onion soup, and beer into crockpot

Put tenderloin or roast in crockpot as a whole

Cook on low for 7 hours

About 30 minutes before time is up, shred the meat with a fork

Re cover and continue cooking for the remaining 30 minutes

Slice open bread and put swiss cheese slices inside

Put in oven at 200 degrees for 10-15 minutes or until toasty

Remove from oven and fill em up with meat.

Had the pepperocini roast last night, so good and so easy. Love it.

Since fall sports have started we are running with kids every night of the week and have been using the crock pot quite a bit. We have been making crock pot chicken and dumplings at least once a week and our kids love it. I will say that we alter the receipe slightly by leaving out the onion, using extra cream of chicken soup instead of water and we season the chicken with some poultry spice we have prior to cooking. Just don't cook your buscuit dough too long and it's an easy and good meal.

 

Ingredients

 

4skinless, boneless chicken breast halves

2 tablespoonsbutter

2 (10.75 ounce) canscondensed cream of chicken soup

1onion, finely diced

2 (10 ounce) packagesrefrigerated biscuit dough, torn into pieces

 

PREP

10 mins

 

COOK

6 hrs

 

READY IN

6 hrs10 mins

 

Directions

 

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

 

Making this one today. Made it before and everyone loved it! :thumb:

Slow cooked potato soup for us tonight. Soup season is here.

Slow cooked potato soup for us tonight. Soup season is here.

 

Yeah, I'm thinking about pulling a ham bone out of the freezer to make bean soup.

Well...let's hear those potato and bean soups recipes!

Well...let's hear those potato and bean soups recipes!

 

I don't really cook by strict recipes. I'm more of a "feel" type of cook.

 

But here's the basics for a six-quart pot:

 

Boil down a ham bone in about five quarts of water to make stock — should yield about 3 1/2 to 4 quarts

Remove the bone once it's done its thing

Add one onion julienned

I often use a pound of carrots, but I cut the pieces up pretty big — I like mine chunky

One big jar of Randall beans

half a pound of ham, cubed — less might be needed depending upon how much meat was left on the ham bone

about a quarter-cup to a half-cup of hot sauce

crumble up some dried red chiles

2-3 spears of celery, chopped

I might add some diced tomatoes if I'm feeling froggy

 

Simmer until it's right — 2-3 hours seems to work