Anyone have any good crock pot recipes?

Question

Anyone have any good crock pot recipes?

Answer 1

I'm guessing you're looking for vegetarian crock pot recipes since you posted in the vegetarian section.

Here are ten vegetarian crock pot recipes:

http://crockpotrecipes101.com/tenvegetar...

Also, any soups you like you can make homemade in a crockpot!

Answer 2

Chocolate Cream pie

Answer 3

We're mostly carnivorous, so I have no tested V/V crock-pot recipes for you.  

HOWEVER, I'd suggest checking out cookbooks by Leanne Ely, who is a registered nutritionist and who has some ***truly yummmm*** recipes, with lots of crock-pot choices.  (I've got all her books, including Saving Dinner the Vegetarian Way.)  

     Check her website----www.savingdinner.com----she has a number of menus and recipes available for free download.  (IIRC, a typical 6-day menu selection includes one crockpot recipe, and she usually specifies how to make it kosher or vegetarian-acceptable.)

     Happy munching!

Answer 4

yes! place a pork butt in your crock with about a cup of water and slight seasoning and let it go until its falling off the bone....take it out and remove any fat and the single bone it has....pull the pork and add your favorite bbq sauce to it....great pulled pork sandwiches...also good over white rice

Answer 5

Unbeef Stew

Ingredients (use vegan versions):

    1 pound extra firm regular tofu

    1 large onion chopped

    1 quart vegetable broth

    5 tablespoons Worcestershire sauce

    1 tablespoon tamari

    2 cloves garlic finely chopped

    4 of each large carrots and large peeled potatoes coarsely chopped

    1 tomato seeded and diced

    2 teaspoons salt

    1 teaspoon each of pepper and basil

    3 tablespoons soybean margarine

    5 tablespoons cornstarch mixed with water until not lumpy

Directions:

Freeze the tofu and then let it thaw completely.  Drain the water from the tofu, and cut into slices and squeeze more water out.  Then cut the slices into chunks and bake at 200 degrees on an ungreased cookie sheet while chopping the rest of the ingredients (check the tofu about every 10-15 minutes so that it doesn't get browned - it should just be dried out, not burned).  The tofu should be well dried out, like croutons.  Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6-8 hours, stirring occasionally.  The stew is ready when it is thick and brown.  It makes a lot!

Serves: 8

Preparation time: 30-45 min. for preparing ingredients, then 8 hrs. to stew

http://vegweb.com/index.php?topic=10192....

Italian Lentil and Barley Soup

    * 1 cup lentils

    * 1/3 cup pearl barley

    * 1 cup carrot (chopped)

    * 1 cup celery (chopped)

    * 1 cup onion (chopped)

    * 2 garlic cloves (minced)

    * 1/2 teaspoon dried basil

    * 1/2 teaspoon dried oregano

    * 1/4 teaspoon dried thyme

    * 1 bay leaf

    * 3 1/2 cups broth

    * 2 1/2 cups water

    * 14 1/4 ounces Italian-style tomatoes or regular stewed tomatoes or crushed tomatoes

    * 1/4 cup fresh parsley, finely chopped (optional)

    * 2 tablespoons cider vinegar (optional)

   1. Sort through lentils to remove debris and shriveled beans, then rinse.

   2. Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.

   3. Pour in broth, water, and tomatoes.

   4. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.

   5. Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).

   6. Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right.

   7. When you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.

http://www.recipezaar.com/81047

Ratatouille

    * 1 large eggplant, peeled and cut into 1 inch cubes

    * salt

    * 2 medium onions, chopped

    * 2 cups chopped fresh tomatoes (about 3 medium)

    * 1 large green bell pepper, cut into 1/2 inch squares

    * 1 large red bell pepper or yellow bell pepper, cut into 1/2 inch squares

    * 3 medium zucchini, sliced

    * 3 tablespoons olive oil

    * 3 tablespoons dried basil

    * 2 garlic cloves, crushed through a press

    * 1/2 teaspoon fresh ground pepper

    * 1 (6 ounce) can tomato paste

    * 1 (5 1/2 ounce) can pitted ripe olives, drained and chopped coarsely

    * 3 tablespoons chopped fresh basil

   1. Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.

   2. Press out excess moisture.

   3. Rinse the eggplant with water and pat dry with paper towels.

   4. Place the eggplant in crock pot.

   5. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.

   6. Mix well.

   7. Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.

   8. Stir in the tomato paste, olives, and the fresh basil.

   9. Serve hot, room temperature or chilled.

http://www.recipezaar.com/58047

Mushroom Stew

Ingredients (use vegan versions):

    1 medium onion, finely minced

    2-3 cloves of garlic, crushed

    1 bag of frozen peas, save these for the last step*

    2-4 large potatoes, scrubbed and sliced into eighths

    1 basket of sliced button mushrooms

    3 portabella mushrooms, cleansed and chunked (other mushrooms can be substituted)

    1 8oz can salt-free tomato sauce

    1 1/2 cup water

    1 1/2 tablespoons vegetarian Worcestershire sauce

    3/4 teaspoon thyme

    2 bay leaves

    5 tablespoons quick-cooking tapioca

    1 teaspoon black pepper, divided*

Directions:

Line the bottom of the cooker with the onions.  Add the garlic on top of the onions, but be sure the layer of onions is thick enough for the garlic not to fall through and touch the cooker liner.

Add potatoes and carrots.  Add the mushrooms to the top of the other vegetables.  Add the bay leaves.

At this point, mix the tomato sauce, water, Worcestershire, thyme, tapioca, and one half of the pepper--this mixture will be a bit like mud, but it will cook into a sauce if you give it a chance.  Stir well and pour over veggies.

Cover and cook on low for six to eight hours.

At the end of that time, stir cooker contents; add peas and the remaining black pepper.  If you want to serve this right away, let the peas cook for five to fifteen minutes.

Should you choose to store the stew, instead of eating it right away, add the peas after you've poured the stew into a container.  The frozen peas will help you cool down a little faster than if you added them during the cooking time.

Serves: 4-6

Preparation time: 6-8 hours

http://vegweb.com/index.php?topic=15523....

World's Simplest Hearty Vegan Crockpot Stew

Ingredients (use vegan versions):

    5 cups faux chicken broth (such as homemade or Imagine No Chicken Broth)

    3 tablespoons soy sauce

    1 teaspoon Italian seasoning

    salt and pepper to taste

    5 tablespoons vegan Worcestershire

    3 heaping tablespoons 807]cornstarch[/url], whisked with a little water until not lumpy

    1 8 oz can tomato sauce

    1-2 cans diced tomatoes with basil and garlic

    3 cloves of garlic, crushed

    1 1/2 cup chopped onion

    1/2 cup white mushrooms, diced

    1 small sweet potato and 4 carrots, peeled and chopped

    2-3 zucchini, sliced

    3/4 cup corn

    3/4 cup peas

    1/2 cup uncooked quinoa

    3/4 cup uncooked red lentils

    1 cup regular garbanzo beans

    1 cup green garbanzo beans

Directions:

The directions for this are pretty simple:  I just throw everything in (I refuse to pre-saute anything or add ingredients at different times because that defeats the purpose of the crockpot, to me*), leave it for 6-8 hours on low, or 4 or so hours on high, come back et voila: dinner!

This stew is high protein and really yum.  You'll get a lot of meals out of this with minimal effort.

I like to garnish each bowl with a dollop of Tofutti Better Than Sour Cream before serving.

Sometimes I also like to add 1/2 cup of chopped walnuts and 2 chopped Boca burgers to the stew.

*If you are less lazy than me, you might saute the onions, garlic, and mushrooms in a little margarine before tossing them in.  Personally I think they taste fine without that extra effort, though!

Serves: 8-10

Preparation time: 4-7 hours

http://vegweb.com/index.php?topic=14094....

Ennui Chili

Ingredients (use vegan versions):

    15 oz can organic tomato sauce

    28 oz can organic diced tomatoes

    3 cups cooked garbanzo beans

    2 cups kidney beans

    1 cup white hominy

    2 cups sweet yellow corn

    1 cup green beans

    2 cups diced yellow onion

    4 teaspoon crushed garlic

    2 teaspoon cumin

    1-2 tablespoon maple syrup

    6 tablespoons Dragonfly's Uncheese Dry Mix (or nutritional yeast)

    spices to taste or:

    1 tablespoon oregano

    1/2 teaspoon chili powder

    1/4 teaspoon cayenne

    1/2 tablespoon salt

    1/2 tablespoon lemon pepper

    1 package Savory "meatballs" or other brand (optional)

Directions:

I made this up because I was bored with my usual chili recipes...  hence the title.  If you like heat, 1-2 jalapenos, seeded and chopped would probably also be good in here.

Saute the onions and garlic in a little olive oil until just browned.

Add everything to the crock pot and cook on low for about 6-8 hours stirring occasionally, if possible.

Serve with cornbread.

Serves: 6-8

http://vegweb.com/index.php?topic=14729....

More:

http://vegweb.com/index.php?board=577.0

http://www.recipezaar.com/recipes/vegan,...

Answer 6

Much better question: who are the idiots who keep on posting meat based recipes in this section?  

But here's one of my favorite vegetarian crock pot recipes.  

Crock pot chili.   You make it like regular chili except you take away the meat.  You add the vegetarian meat crumbles when the chili's done.

Answer 7

Super easy veggie-ful chili:

1 onion, diced

2 cloves garlic, minced

1 red or yellow bell pepper, chopped

2 carrots, sliced thinly

1 1/2 c corn (frozen is fine)

1 zucchini, diced

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can chickpeas, drained and rinse

2 - 15oz cans diced tomatoes (I like the kind with jalapenos for extra heat)

1 1/2 c water

1 1/2 Tbsp chili powder

1 tsp cumin

1/2 tsp red pepper flakes

dash cayenne pepper

dash Tabasco sauce

Combine in crock pot and cook on low for 6-8 hours.

Feel free to swap out other types of beans if you like.  I've used pinto and navy as well.

Answer 8

Chicken 'n Dumplings (Crockpot)



4 boneless skinless chicken b*****s, cut in small chunks

2 cans condensed cream of chicken soup

1/4 cup onion, finely diced

2 cups water

2 10 oz packages refrigerated biscuits

1 chicken bouillon cube

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook  on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.