Thanks for this thread, TR. I swiped my parents' never used, vintage Crock Pot recently and want to start using it, esp. in the fall, and esp. for healthy meals and soups.

maddielee, we make that roast chicken all the time! But, instead of the foil ball, we layer vegetables under the chicken. Try 2" pieces of carrot and parsnip. Doing it this way gives you delicious chicken AND your vegetables for the evening.

Maybe this thread from the cooking forum will help.

I also do the roast chicken with vegetables (usually carrots and other root veggies) under the chicken. I put a few sprigs of rosemary and some celery in the cavity.

My DH loves pot roast, so I will do that too. I brown mine on the gas grill, then use a half package of onion soup mix, a Tbsp Worchestershire sauce, a cup of brewed coffee (optional), and a tsp of beef bouillion (I use the Better than Bouillion brand in a jar or you can use 1 cube). Add carrots, potatoes and 1 onion cut into large wedges. I cook on low about 8 hrs but slow cookers vary. You can shred the leftovers for roast beef sandwiches (French dip, philly steak and cheese or whatever).

I'm not a fan of crockpot food at all, but made shredded bbq pork in one a few months back. I got the recipe from Pinterest and it was pretty tastey but I suspect living in Texas you already have a favorite recipe for that. You probably already know too that when it comes to recipes, Pinterest is the best!

Ain't "Pinterest" a fightin' word in these here parts?

i like mine best for making chili and red or black beans and rice and i'm using dried beans- i don't usually soak them if i'm using the crock pot...

i love it when bringing something like chili or soup to a pot luck.

i also like it when making pork for pulled pork.

but, i'm home usually, so i find it easier usually to just cook on the stove or grill or use the oven...

Thank you all so much for sharing! I so appreciate the recipes and links to recipes, and I'm going to be perusing everything in detail as soon as I have more than a few minutes to devote. I really like that we can get at least two meals out of one crock pot recipe. Well, usually we can. The shepherd's pie produced 1-1/4, since DH kept going back for seconds and thirds the first night we had it. I also recently made a really yummy creamy spaghetti that was so easy (and surely quite fattening, but deliciously worth every calorie). I like that cleanup after a crock pot meal is usually pretty minimal too.

For me, the best part of the crock pot is it's like have a maid. You cook in the a.m. and then can come home to a freshly made dinner, hot and smelling good, no fuss, no muss. The bad part is, now that I'm home, I find I get hungry all day as it smells so good while it's cooking.

Good points, Annie! My DH is home during the day, and on crock pot days, he'll text me at least a couple of times and tell me how good it smells. No wonder he goes back for seconds (and thirds). Poor guy has been olfactorily tortured all afternoon.

I had an old, ancient Rival crock pot that I could not stand to use. My DD talked me in to upgrading to a 6 quart Hamilton Beach with digital controls, a lock-down lid, gasket around the lid which really holds in the heat. Since I started using this new crock pot, I have had awesome meals. I love to cook a whole turkey breast (it gets so tender and juicy), whole chickens, roasts, 1/2 pork tenderloins, dried beans. Sometimes I have to do a little carving or trimming to get the whole turkey breast to fit. We have also had some great country style ribs (the kind with big chunks of meat). I can even get round steak tender in my crock pot! I cut it in serving pieces and cook just like a pot roast with seasonings, potatoes, carrots, onions, and celery. Sometimes I just cook it plain, shred when done, add some barbeque sauce, simmer on low for a while longer for awesome barbeque.

We have a nephew who raises beef cattle and keeps us well supplied with beef so I get creative with my crock pot. For most of my beef roasts and round steak, I add about a cup of beef broth, a bay leaf, salt and pepper.

Hey, TR, I meant to thank you for the Shepherd's Pie recipe in your OP! DH loves anything with mashed potatoes, & I love finding a new slow cooker recipe so bonus for me! Yep, can understand, because mine is home too. I probably won't get much because he'll be dipping into it before I get home!

I rarely use my crock pot but had to buy a huge one from Costco (for just me) because it was such a great deal.

I'm amazed that you get something like rotisserie chicken out of one. It thought it needed dry heat to get all brown and crispy. Doesn't the moisture within the closed crock pot braise it?

The skin is not all brown and crispy like on some rotisserie chickens. The meat is juicy and flavorful. It's important not to place the chicken directly on the bottom of the crockpot. You don't want it stewing in its on juice.

Our housekeeper makes chili or soup once a week during the colder months. I will have to let her know about the chicken, we don't eat the skin anyway and I too am worried about all the chemicals (flavorings?) that are apparently injected into those rotisserie chickens. I have a recipe for beef stroganoff for the crockpot that we've used a few times and it tasted exactly like the dish made the conventional way. I still have the old Rival crockpots, a small and a large, in white with green ivy screenprinted on them, and I'd love to replace them with new stainless steel models but the old ones still work just fine.

Tib, what do you mean? I missing something.. (as usual lol)

Tinam61, thanks for the pork tenderloin recipe, made it today! It was delicious! It turned out very shred able which I wasn't expecting. We had it with couscous, and that was a good combination. Thanks!

Lukkiirish, Pinterest is a site where ideas can be found aplenty! Ideas for used pallets, bedroom decorating, rooms with red furniture, ideas for old lace, crafts, etc, etc, etc. I can only imagine the crock pot recipes so it's usually best to be very specific...example, chicken crock pot recipes. Pinterest is da bomb! ;)

Mtn, there is no chicken better than organic from whole foods! My first purchase was about 8 years when I was making chicken and dumplings for dinner guests~4 breasts were $27! With that said, it was a very well spend $27 and I am now spoiled for life. I think nothing of paying $80 for an organic turkey since I know it will be absolutely delish and not a bit will be wasted. Some things are just worth the money, good food being #1 in my book.

I love cooking in my crockpot because I put it in the garage where I don't have to deal with the smell of long-term cooking. I've made chicken stock in the crockpot with great success because of the long duration. Any sort of broth (beef, chicken, seafood) can be much better accomplished in slow, low, long cooking, and it's infinitely better for you than any broth or stock from the store.

I have a local source of good chickens (organic free range and all that). Here's one I recently did and highly recommend. Afterward, I made chicken soup with this broth and it was the best broth I ever had.

http://www.thekitchn.com/how-to-make-chicken-stock-in-the-slow-cooker-223252

I use the crockpot now for all the holiday dinners as it leaves the oven free for all the casseroles.

Just note that, for example, when I make a beef stew, I zap the vegetables to par cook them first as, for whatever reason, the vegetables stay crispy...too crispy...while the meat gets super tender. You'd think it'd be the other way around but it isn't. And that's despite the fact that the veggies are on the bottom and the meat on top.

Mom used to use her crockpot to make polenta. She'd also use it when she made her stuffed cabbage, rather than baking it or having it in a pot on the stove.

Kielbasa appetizer comes out so good...I have a little crock pot for that. I use half the quantity listed for the sauce as it makes plenty. I serve it on rye bread and my Polish cousins chow down on it like crazy.

I make no apologies for not possessing a gourmet palate. ;-) I enjoy simple, easy-to-prepare meals without a lot of fussy ingredients, and that's part of the reason I find crock pot cooking appealing. It's not for everyone, but I again thank those who have shared their special recipes (or processes). I think I'm going to make runninplace's BBQ chicken over the weekend. Just the thought of it makes my mouth water.

This Angel Chicken is favorite at our house. I use Penne pasta for the pasta and have substituted chicken broth for the wine. I also use 8 oz of cream cheese instead of the 4 oz.

http://crockingirls.com/recipes/angel-chicken/

I love to use my crock pot for make ahead meals.

Annie - what mustard do you use when you make the kielbasa appetizer?

seagrass

I think for some foods, a slow cooker is a great tool--TR, I'm going to make the bbq chicken for a family dinner this weekend; it really is delicious! If I had more time and energy to spend cooking than I do at this point in my life, I might not be as inclined to use a slow cooker but what it does, it does well :).

I also use mine for apple butter. It makes it so easy. The hardest part is the peeling of the apples, and if you happen to have one of those apple peeler thingies, then you're all set.. You can almost cook it as long as you want, getting it as thick as you want. And your house smells so good!

Here's a super easy one that I just got from a coworker. Haven't tried it yet, but I will!

Crock Pot Peach Cobbler

2 21-oz cans of peach pie filling

1 box vanilla cake mix

8 oz unsalted butter cut into pieces

1/3 cup walnuts (optional)

Put in slow cooker in the order listed above and do not stir.

Cook on high for 2-1/2 hours. Serve warm with a scoop of vanilla ice cream.

Can also be made with other fruit fillings.

I like this recipe for chicken tikka masala. I often make a double batch and keep some in the freezer. Most of the time I use it for things like broth, polenta, bolognese sauce, or a big batch of dried beans to freeze. The blog that centered around 365 days of slow cooking is fun because I appreciate the way she evaluates recipes after trying them, I believe she also has a cookbook in print.

TR, real peach cobbler is actually just as easy and takes less than half the time. That recipe sounds like "dump cake." A friend used to make it with cherry pie filling and believe me, isn't worth the trouble!

seagrass, I use Kosciusko mustard.

I've made dump cake, and I realize a cobbler can be made in 30 minutes or less. But occasionally I like to put something on to cook in the crock pot and let it do its thing while I get on with my day. I find it nice to have something to come back to a little later in the day.

Patty Vinson, I agree, I have thousands of pins and am always amazed at the things one can find there.. I'm sure Tib was joking around...it just went over my head..

I'm in the "a crockpot is the next best thing to a personal cook" boat!

So far my favorite crock pot recipes are beef stew and spaghetti sauce with meatballs. For the spaghetti sauce and mb recipe, I start with chopped onions, then add 3 large BPA-free cans of organic crushed tomatoes, some with garlic/herbs, ( I preheat them in the microwave nearly to boiling), add one can/jar of tomato paste, a teaspoon or more of sugar, add several minced garlic cloves, spices to taste - oregano, italian seasoning, etc., then drop in (raw) small to medium-small meatballs. I mix 2 or more lbs. grass fed beef, finely chopped onion, parmesan cheese, fresh bread crumbs, garlic powder, more oregano and other spices. It's fabulous and makes plenty to freeze if desired.

kswl2, care to share your beef stroganoff recipe?

@kswl2: What is your description of real peach cobbler. And would you share your recipe, please.

gramarows- i never thought of making spaghetti and meatballs in a crockpot... i have always browned my meatballs when making them. you don't miss the browned texture? i might have to try that recipe this weekend! also, even when i use lower fat beef, i seem to get fat that i need to drain off -- does fat collect on top with this recipe?

'real' cobbler to me is made from scratch and with fresh fruit...

I do a pork tenderloin in salsa verde. I add onions, cilantro, cumin, a clove of garlic, maybe a little chicken broth, and a bit of jalapeno. If I have time, I will brown the meat with some of the onions. I leave it on low, then shred it when I come home and serve with corn tortillas, more cilantro, tomato, maybe avocado. It's a crock pot take on something I saw in Sunset magazine.

busybee - there is very little fat as I use very lean beef, but if there is any left, it's easy to remove it after the sauce is chilled. As far as browning the meatballs, even when I used to make it on the stove, the meatballs were never browned first. My mother made it that way for years after getting the recipe as a newlywed in the 40's from a very old Italian neighbor. Since I've never browned my meatballs, I don't know how they may differ! If you try this way, I'd love to hear what you think.

Runningplace, I made your BBQ chicken on Friday and it was delicious! I used a little more BBQ sauce than was called for, because we like it nice and saucy/zesty. I will definitely be making it again.

I'm not kswl, but here is one recipe for peach cobbler. I sort of wing it when it comes to cobblers. You can Google it all day long and find lots of recipes. The secret, IMO, is to find some really good sweet, juicy peaches. Some people cook the filling prior to adding the crust, some don't. If the peaches are really juicy I do on occasion, just depends on how much time I have. I also use a refrigerated crust most times to save time, but a homemade crust is yummy and really not hard.

1/4 cup butter

7 fresh peaches, peeled and sliced (about 7 cups, 3 lb.)

1 cup sugar

2 tablespoons cornstarch (or 2 tablespoons flour)

2 tablespoons fresh lemon juice

1/4 teaspoon ground cinnamon

1/2 (15-oz.) package refrigerated piecrusts (1 piecrust)

Optional:

1 egg white, lightly beaten

1 tablespoon sugar

1. Preheat oven to 450°. If you have a cast iron dutch oven you can use it for the cobbler. If not, melt butter in a heavy pot over medium heat. Add peaches, 1 cup sugar, and next 3 ingredients; bring to a low boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer 7 to 8 minutes.

2. Unroll piecrust on a flat surface. Add peaches to a deep baking dish (or can use the cast iron dutch oven). Roll pastry to fit dish and pinch into place on sides or edges, pierce with fork. Can cut into lattice strips instead if desired.

3. Whisk together egg white and 1 Tbsp. water. Brush pastry with egg mixture; sprinkle with 1 Tbsp. sugar after placing on top of cobbler.

4. Bake for 8-10 minutes or until crust is golden.

OR

If you do not cook the filling ahead of time, do everything in paragraph 1 except don't melt the butter, just put pats of butter on top of the filling. Then put the crust on top of the filling and bake at 425 deg for around 45-50 min. If crust starts to get too brown, cover with foil for last few minutes of baking until filling is bubbly.

TR, glad you enjoyed it. I made it for a family dinner last night and everybody seemed to like it. Used a new variety of Sweet Baby Ray's BBQ sauce and it was a nice change; more mustardy/pulled chicken style than the usual dark/sweet sauce.

Sealavender, that tenderloin sounds so good - I want to try it! so it is ok to not brown the pork? Does the meat have to be fully covered?

I want to try the Shepard's pie and some of the other recipes; they all sound so good! Is there a way to bookmark threads on our Houzz page?

Grammaj posted a link to a recipe from Crockin girls. Chicken breasts, mushroom soup, cream cheese and wine. Sounded superb. I'm afraid the wine curdled the soup and cream cheese. I got an upset stomach from it. My input for those who might consider trying. Might be better to use chicken stock instead of wine. But besides the above, no flavor and no better than just boiling breasts in water. I do wanted this to be a success, I'm desperate for inventive and tasty chicken recipes.

gramarows- made spaghetti and meatballs in the crockpot and it turned out really delicious!! so easy and i loved not browning the meatballs 1st!! thanks! :)

gramarows - sorry I missed this. Browning the meat is nice but not crucial; it does not have to be covered. I usually shred it and eat it with tortillas and avocado.

Busybee -sorry I missed your response - I'm so glad you liked it!!!!

Thanks sealavendar! I won't be able to try it for a few weeks given the crazy busy plans coming up. but I can't wait to try it when things calm down!

Thank you so much, OutsidePlaying, for the peach cobbler recipe. It sounds delicious.

I have made the 2 following crock pot recipes on several occasions. Last weekend both recipes were used for our annual neighborhood party. Both entrees were made at 7 houses. The 56 attendees gave both rave reviews.

Chicken Merlot with Mushrooms

Slow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home.–Shelli McWilliam of Salem, Oregon

TOTAL TIME: Prep: 10 min. Cook: 4-5 hours on low

YIELD:5 servings

Ingredients

* 3/4 pound sliced fresh mushrooms

* 1 large onion, chopped

* 2 garlic cloves, minced

* 3 pounds boneless skinless chicken thighs

* 1 can (6 ounces) tomato paste

* 3/4 cup chicken broth

* 1/4 cup merlot or additional chicken broth

* 2 tablespoons quick-cooking tapioca

* 2 teaspoons sugar

* 1-1/2 teaspoons dried basil

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 2 tablespoons grated Parmesan cheese

* Hot cooked pasta, optional

Directions

* 1. Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.

* 2. In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.

* 3. Sprinkle with cheese. Serve with pasta if desired

Sesame Pork Ribs Recipe

No one ever believes how little effort it takes to make these tender, juicy ribs. The flavor of the lightly sweet and tangy sauce penetrates through the meat as the ribs simmer in the slow cooker. -Sandy Alexander, Fayetteville, North Carolina

TOTAL TIME: Prep: 15 min. Cook: 4-5 hours on low

YIELD:6 servings

Ingredients

* 3/4 cup packed brown sugar

* 1/2 cup reduced-sodium soy sauce

* 1/2 cup ketchup

* 1/4 cup honey

* 2 tablespoons white wine vinegar

* 3 garlic cloves, minced

* 1 teaspoon salt

* 1 teaspoon ground ginger

* 1/4 to 1/2 teaspoon crushed red pepper flakes

* 5 pounds bone-in country-style pork ribs

* 1 medium onion, sliced

* 2 tablespoons sesame seeds, toasted

* 2 tablespoons chopped green onions

Directions

* 1. In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs

* 2. and sauce. Cover and cook on low for 4-5 hours or until meat is tender.

* 3. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. Yield: 5 servings.