Any ideas on easy to cook minimal prep, (+1 for vegetarian whole food based) crock recipes that I can eat for lunch or dinner everyday without getting sick of it? Maybe something with beans in it and not too soupy .
Any ideas on easy to cook minimal prep, (+1 for vegetarian whole food based) crock recipes that I can eat for lunch or dinner everyday without getting sick of it? Maybe something with beans in it and not too soupy .
Pot roast
Sliced onions
Sliced carrots
One diced potato
1/2 cup (or more) water
Salt and pepper
Small squirt of BBQ sauce
boat load of steak strips + bone broth
I like to make chili in my crockpot. My recipe is I put in all the ingredients then I run the crockpot on medium for six hours or so (maybe more if I’m letting it cook while I’m at work, sometimes less if I’m too hungry to wait).
Here is a tip to avoid soupy crockpot dishes. With about 2 or 2.5 hours to go in the cooking, add rice. You'll need to estimate the liquid in your crockpot, and add the proper amount of rice. I did that as a tweak to a chicken crockpot dish, and it was a fantastic upgrade from the soupy first rendition.
3 chicken breasts (frozen or fresh... it doesn't matter)
2 cans Rotel diced tomatoes (spicy or regular depending on your taste)
2 can black beans (drained and rinsed)
1 cup spaghetti sauce
1/2 cup salsa
1 can green chilis drained
Slow cook for 6 hours. Shred chicken with a fork. Slow cook 2 more hours. If you want a thinner chili, add tomato juice or V8 juice.
Serve with shredded cheese and/or a dollop sour cream.
Opening cans and dumping them in a pot is not cooking. It is heating.
crockpot chili! wrote:
I like to make chili in my crockpot. My recipe is I put in all the ingredients then I run the crockpot on medium for six hours or so (maybe more if I’m letting it cook while I’m at work, sometimes less if I’m too hungry to wait).
If you pre-boil the potatoes and carrots it’s edible in 2-3.
Also, I brown the onions, garlic and turkey first even though I hate to cook. It does make the whole thing much yummier.
Im going to try these. Thanks for the tips.
Pot roast wrote:
Pot roast
Sliced onions
Sliced carrots
One diced potato
1/2 cup (or more) water
Salt and pepper
Small squirt of BBQ sauce
We do the above but instead of BBQ on top of the roast put:
1 package ranch seasoning
4 or 5 pepperoncinis
fisky wrote:
3 chicken breasts (frozen or fresh... it doesn't matter)
2 cans Rotel diced tomatoes (spicy or regular depending on your taste)
2 can black beans (drained and rinsed)
1 cup spaghetti sauce
1/2 cup salsa
1 can green chilis drained
Slow cook for 6 hours. Shred chicken with a fork. Slow cook 2 more hours. If you want a thinner chili, add tomato juice or V8 juice.
Serve with shredded cheese and/or a dollop sour cream.
Cooking a chicken breast for 8 hours is silly and unnecessary. Are you going for extra dry and flavorless? It’s pure protein. You’ll end up with a pot of rubber.
easiest by far:
chicken breasts
taco seasoning
cover with almost any salsa (not a fruit salsa)
the chicken comes out shredded - great for chicken soft tacos, or quesadillas