I have a bag of "15 Bean Soup" and was wondering how I might cook it in the crock pot instead of on the stove top. But the package doesn't give me any directions. Does anyone have any suggestions?

2 cans Black Beans 
1 can Great Northern beans
1 can Tomatoes with green chilis
1 jar Salsa
1 can Petite diced tomatoes
Chicken Broth (I just dumped some in)
Some peas (frozen)
16 oz bag of corn
Taco Seasoning
Garlic Powder
Onion Powder
Salt and pepper
Chicken

Add all ingredients minus the chicken to the crock pot and stir together. Lay chicken on top. Cook for 4 hours on high then 3- low. Shred Chicken, put back in crock pot and stir. Let cook for 30 more minutes. Eat with cheese and sour cream stirred in. Its pretty good.

I usually roast a chicken in the oven, but I was really curious to try it in the slow cooker, so I got a fresh onion, fresh garlic, some mushrooms, and a big red hot pepper, chopped up all those things, stuffed some inside the chicken and sprinkled the rest on and around it, coated it in pepper, sage, rosemary, and oregano, and put the cooker on high.

It'll be some hours yet but my goodness it already smells like the most amazing idea I have ever had. When we're done with the chicken, I plan to turn the carcass into stock and make soup with home made dumplings, also in the cooker.

Pro tip: if you've been a bit low and not had much of an appetite, put something like this in your crock pot-- the smell will wake up your stomach in no time! I can't wait for dinner tonight!

Not sure where I got this recipe, but it's too amazing that I have to share (it's in my crockpot right now, despite me having to walk to the store before breakfast because my plain yogurt had gone bad & I didn't realize it :P hooray planning ahead?)


Crockpot Tandoori Chicken
Serves 6

3 lbs boneless chicken thighs
1 cup plain yogurt
1 tsp ginger
1 tsp coriander
1/2 tsp cayenne pepper
1/4 tsp cloves
1/4 tsp pepper
1 Tbs cumin
1/4 tsp cardamom
6 cloves garlic
1 lemon, juiced



1 Use a 6-quart slow cooker. In a small mixing bowl, combine ½ cup yogurt with all dry spices. Smear all over the chicken. Put the chicken into the stoneware. Toss whole garlic cloves on top, and squeeze on the lemon juice. Cover and cook on low for 6 to 8 hours, or on high for 4 hours. Serve with basmati rice.
2 After removing the meat from the pot, stir in the remaining ½ cup of yogurt to make a yummy sauce to pour over the meat and rice.

I stumbled on this community a few weeks ago and I've been following it since and I've been so excited to find a whole LJ community dedicated to slow cooking. On my grandmother's suggestion I purchased a Crock Pot while I was doing my master's degree and I've found it an especially helpful way to cook for the grad student lifestyle, such that I still use it at least once a week now that I'm working on my doctorate. I've also since spread the love around, giving Crock Pots to my brother and sister and passing my old one on to my old roommate when my new husband and I got one with a timer off our registry.

One of the things that I love to do is to evaluate the recipes that I try out and I've been blogging about them since 2010 in a blog titled "A Big Blog of Crock: Slow Cooking in Academia" (bigblogofcrock).

My most recent post is about a dish that I actually made last summer from the Crock Pot Incredibly Easy Recipes cookbook: pulled pork sandwiches. This was so tasty, so easy and perfect for how busy I was at the time (I was reading for my comprehensive exams). It's just a pork roast cooked on low for 10-12 hours (or on high for half the time), then shredded, mixed with onion, barbecue sauce, lemon juice and brown sugar. This mix is put back in the slow cooker and cooked for another two hours on low. Really good.

From June_7_2011

You can see more pictures and read my post here.

Hello all! I am new to the community and am so glad that I was sent here since all I really have time for these days with a little one is the crockpot!

I wanted to share my two favorite recipes I created.( Pot Roast )

2.
( Chicken and Dumplings )


I also have my own recipes for provolone stuffed meatballs, pulled chicken bbq, and cheesy chicken filling for tortillas which I will get around to posting when I can.

Making them right now,, figured id post em..
This is my faster then slower style.
Ribs will cook 3 hours on high, and 2 on slow.
If your going to work Just pop it on low for 8-9 hours,, prob better that.
But when im sitting at home and it starts to smell so good i cant wait,,,

You will need 3-4 pounds country cut ribs,,, i like bone in, but its a must, so get em with bones it taste better in the long run.
1- can apple juice concentrate,
12oz apple cider vinager. can sub red wine for some tang. Dont use white distilled.
3-4 table spoons of hot sauce (i use habenaro sauce)optinal if you dont like some spice.
4-5 table spoons yello mustard
dash of onion powder - garlic powder- cuman powder and to make it mine a good dash of cinnamon powder
1- small can of tomato paste
1 spoon salt and pepper, i put this on the meat ahead of time wile i get sauce ready.

I put everything but the meat in the pot, wait till apple juice melts and wisk eveything together. I then add meat, and the painfull wait begins.

Ill be serving mine with baked fries.
Enjoy

Chilly rainy day in the midwest so I'm making the easiest, tastiest recipes I have and thought I would share:

1 chopped onion
1 16 oz can chili beans
1 16 oz can black beans
1 8 oz can tomato sauce
2 10 oz cans of diced tomato and green chilies
1 15 oz can of corn (drained)
1 package of taco seasoning
1 bottle of beer
2 chicken breasts

Pretty much just dump it all in the crockpot and make sure the chicken breasts are covered, let it cook 4-6 hours and then take your chicken out and shred it and dump it back in  I like to serve it with shredded cheddar, crunched up tortia chips, and a glob of sour cream and salsa.

Next to no effort to get these intensely sweet and flavourful caramelised onions - what are you waiting for?

Recipe here



( Recipe )

I just made the most amazing ropa vieja and thought i would share the recipe with you all :)

2.5lb boneless chuck roast (or your favorite cut of meat for a roast)
1 cup beef broth
1 large onion sliced
1 large green bell pepper sliced
1 8oz can of tomato paste
1 tsp cumin
4-6 cloves of fresh garlic minced (more or less for your taste)
1 packet goya sazon
1tbsp white vinegar
1tbsp olive oil (optional)
2tbsp vegetable oil if you choose to sear your roast first
salt and pepper for searing

I seared my roast first but i imagine it would be just as good if you toss it in the crock as is. I just had some extra time and thought i would brown it up. i rubbed the meat with S&P and seared it on each side for three minutes first.

Place half the onion and pepper in the crock, toss the roast in, and top with the remaining veggies.
mix all other ingredients including the garlic in a large bowl (i whisked it to get the paste in there a little better)
Pour the liquid over the meat and let it go for 4-5 hours on high or 7-8 on low. Or until the meat falls apart all fancy like.

It won't look like much liquid initially but after the dish is finished it produces a crock full of yummy sauce. Actually a little bit too much sauce for me but we worked with it :)

Serve with rice, black beans, and plantains :)