Any Crazy Crock Pot Lovin Chicken People out there? Post Recipes/Pics!

[vfem]

You guys are making me DROOOOOOOOOOOOOL!

I have to find that sticky asian chicken wings crockpot recipe I shared on another thread to post here. It is AWESOME!

 

[vfem]

Ok... here it is:

Sticky Asian Wings:

In a mixing bowl (you can make the sauce the night before)
Whisk the following:
1/2 cup ketchup
2 tbsp cup rice wine vinegar
1/4 cup soy sauce
1/4 cup of honey (brown sugar is a good substitute)
2 crushed garlic cloves
1 tbsp fresh ginger (or 1 tsp powdered)
1/2 tsp crushed red pepper flakes
1/2 tsp kosher salt (or regular salt)
1/2 tsp black pepper

Pour this over your chicken wings (2.5-3 lbs)

Simmer on low 6-8 hours.

Remove the wings and put the sauce (still watery) into a sauce pan on the stove on high for about 2-3 minutes until its reduced by half, and pour back over the wings.

 

[ozark hen]

Quote:

 

[JellyBeanCee]

My mom made her pot roast super easy in the crock pot.

Take a roast (beef or pork), brown it in a skillet with some olive oil to get that nice coloring on it. Then into the crock pot with a packet or two of onion soup mix (if I use a big crock pot-2 pkgs, small crock pots-1 pkg). Then pour water over to almost cover it. That's it. Leave it to cook until tender. You don't have to season it or anything. And then you can use the juice to make yummy gravy.

 

[animalsRawesome]

Quote:
Here's a great one!!!!

Pumpkin Pie "Pudding"

1 can of pumpkin (29 oz)
2-12 oz. of evaporated milk
1 cup of bisquick
4 eggs, beaten
1 1/2 cups sugar
1/4 cup butter (margarine), melted
4 tsp vanilla
5 tsp pumpkin pie spice

Mix. Transfer to crockpot coated with nonstick cooking spray. Cover and cook on low. 6-7 hours. DO NOT STIR

This is SOOOOOOO good.

Now I want to go make some myself...

 

[h4ppy-chris]

Meatballs in Tomato Pasilla Chili SauceThe meatballs can be made in advance and frozen; thaw before using.
Pasilla chilies are picante—use three only if you enjoy a truly hot sauce!
12 servings (2 meatballs each)
2–3 pasilla chilies
2 cans (16 ounces each) diced tomatoes, undrained
Salt, to taste
Jalapeño Meatballs (recipe follows)
1. Cook pasilla chilies in large lightly greased
saucepan over medium heat until softened; discard
stems, seeds, and veins. Process chilies and tomatoes
with liquid in blender until smooth; season to taste
with salt. Combine tomato mixture and meatballs in
slow cooker; cover and cook on high until meatballs
are cooked, about 4 hours. Turn heat to low to keep warm for serving.
Jalapeño Meatballs
Makes 24
8 ounces each: ground pork tenderloin, lean ground beef
1 egg
1⁄4 cup each: seasoned dry bread crumbs, finely chopped onion
2 cloves garlic, minced
1 teaspoon each: minced jalapeño chili, dried oregano leaves
1/2 teaspoon salt
1. Mix all ingredients; shape into 24 meatballs.

 

[h4ppy-chris]

Garlic Soup with Toasted BreadLong, slow cooking mellows the garlic flavor. A beaten egg is often stirred
into this Mexican soup before serving.
4 first-course servings
1 quart chicken broth
6–8 cloves garlic, finely chopped
1⁄2 teaspoon each: ground cumin, dried oregano leaves
Salt and cayenne pepper, to taste
4 slices French or sourdough bread
Vegetable cooking spray
Chopped cilantro, as garnish
1. Combine broth, garlic, and herbs in slow cooker;
cover and cook on high 4 hours; season to taste with
salt and cayenne pepper.
2. Spray both sides of bread slices generously with cooking spray; cook in
large skillet, over medium heat, until golden, about 2 minutes on each
side. Place slices of bread in bottoms of soup bowls; ladle soup over and
sprinkle with cilantro.

 

[h4ppy-chris]

Cream of Tomato SoupA soup similar to the favorite brand-name canned tomato soup we all
remember eating as kids! Canned tomatoes are necessary for the flavor, so
don’t substitute fresh.
4 first-course servings
2 cups whole milk, divided
1 can (141/2 ounces each) diced tomatoes, undrained
1–2 teaspoons beef bouillon crystals
3 tablespoons cornstarch
1/8 teaspoon baking soda
2 teaspoons sugar
1–2 tablespoons margarine or butter
Salt and pepper, to taste
1. Combine 1 cup milk, tomatoes with liquid, and
bouillon crystals in slow cooker; cover and cook on
low 3 to 4 hours. Process in food processer or blender until smooth; return
to slow cooker. Cover and cook on high 10 minutes; stir in combined remaining
1 cup milk and cornstarch, stirring 2 to 3 minutes. Stir in baking
soda, sugar, and margarine; season to taste with salt and pepper.

 

[DuckLady]

Put a cup of rice in the crock. Add 1-1/2 cups of water, a packet of onion soup mix. Mix well. Set chicken pieces on top. Spread a can of whole cranberry sauce on top of the chicken and cook on low for 6 to 8 hours.

Or

Put a cup of rice in the crock with 1-1/2 cups water. Add chicken pieces.

Mix together a can of whole berry cranberry sauce, a bottle of french dressing and a packet of onion soup mix. Pour over chicken and cook on low 6 to 8 hours.

 

[ozark hen]

Quote:
wow this I want to try