German Red Cabbage and Pork RibshourglasscreateOctober 8 2012, 14:07:21 UTC
Let me do a preface: I have a vending business. On days where I have a festival, I am up at way too darn early and get home exhausted at way too darn late to want to cook. I have found that my crock pot(s) are a life saver. I don't mind can of X soup recipes, but they are usually meh. I dislike dirty these six pans before you put the ingredients in the crock recipes because they defeat the purpose of the crock pot. However, sometimes there are recipes where there is a reason to do more than just dump stuff in the pot. This one is one of those
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My favorite make-ahead is red beans and rice. I chop all my ingredients in the evening, put them in the fridge, then in the morning dump it all in the crock with some beans and liquid and let it go on low all day. Use minute rice or throw some leftover rice in with it before eating.
Another tasty option is bbq meat. Take some meat (I like beef or pork country ribs) and put them in the crock with your favorite seasonings and set it on low. No liquid, those things make plenty of their own. Fish them out when you're ready to eat, shred, and put them on a bun with some bbq sauce.
And a third... chicken, black beans, taco seasoning (premade or your own), salsa. Cook on low, eat in flour tortillas.
Desserts... I've not made any, but it's possible. Here is crockpot365's dessert tag. :D
My favorite crock pot meal is something I concocted out of boredom with the typical large chunk of meat with seasoning or sauce crock pot meal I'd been doing. I call it "Indian Chicken". I usually throw it together on my lunch break, and it's ready when I get back home.
Frozen boneless, skinless chicken (I use tenders, about two per person, just thrown in whole) 2 cans chick peas (I usually drain and rinse one or both, whatever I'm in the mood for) 1 can of petite diced tomatoes (not drained) Large handful of green peas 2-3 tbsp of garam masala
Cook for 4-5 hours on high, or 8 hours on low. Pull out the chicken and shred into itty bitty bits. Mix and serve over rice.
My husband and 5 year old son both love it. It's so fast, I'd eat it every other day, if I could.
I have some more complex recipes, but you're looking for simple so here is the EASIEST crockpot meal ever:
Plop a large hunk of the meat of your choice into the crock (a big beef or pork roast, or a bunch of boneless chicken thighs). Dump over it a couple jars of pickled peppers of your preferred level of spiciness (I use pepperoncinis when I'm just making it for me and hubby, mild banana peppers if the kids will be eating it) along with the pickling liquid. Cook on low 7-8 hours. Shred with 2 forks, serve over the grain of your choice or on a sandwich bun. Ta-dah!
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Another tasty option is bbq meat. Take some meat (I like beef or pork country ribs) and put them in the crock with your favorite seasonings and set it on low. No liquid, those things make plenty of their own. Fish them out when you're ready to eat, shred, and put them on a bun with some bbq sauce.
And a third... chicken, black beans, taco seasoning (premade or your own), salsa. Cook on low, eat in flour tortillas.
Desserts... I've not made any, but it's possible. Here is crockpot365's dessert tag. :D
Reply
Frozen boneless, skinless chicken (I use tenders, about two per person, just thrown in whole)
2 cans chick peas (I usually drain and rinse one or both, whatever I'm in the mood for)
1 can of petite diced tomatoes (not drained)
Large handful of green peas
2-3 tbsp of garam masala
Cook for 4-5 hours on high, or 8 hours on low. Pull out the chicken and shred into itty bitty bits. Mix and serve over rice.
My husband and 5 year old son both love it. It's so fast, I'd eat it every other day, if I could.
Reply
Reply
Plop a large hunk of the meat of your choice into the crock (a big beef or pork roast, or a bunch of boneless chicken thighs).
Dump over it a couple jars of pickled peppers of your preferred level of spiciness (I use pepperoncinis when I'm just making it for me and hubby, mild banana peppers if the kids will be eating it) along with the pickling liquid.
Cook on low 7-8 hours.
Shred with 2 forks, serve over the grain of your choice or on a sandwich bun. Ta-dah!
Reply
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