I love my crockpot. I loooooooove my crockpot. Love. I don’t use it nearly enough, and then when I do, I think, “Why don’t I do this more often?”
So, to share the love (so much love), here is a roundup of my favorite crockpot recipes.
My suggestions: Add two cups red wine instead of one (because: wine), and skip the browning step (because: time). Also, my family doesn’t eat peas, so they get axed. To easily convert this to a freezer meal, chop veggies and meat and add to a Ziplock bag. Toss the flour in and shake to cover everything evenly. Add the spices, tomato paste and wine (which will turn the potatoes purple, but don’t worry about it, it cooks out), and beef boullion instead of beef broth. Then, when ready to cook, throw the whole frozen block into the crockpot, add two cups of water, and walk away.
My suggestions: Eat them and love them, because I sure do. Add ham for a complete dinner. (This does not convert well to a freezer meal. )
My suggestions: Replace the white vinegar with apple cider vinegar. To convert this to a freezer meal, dump everything in a bag and freeze. Add it to a crockpot when you’re ready to go and voila! Dinner.
My suggestions: To convert this to a freezer meal, slice everything, throw it in a bag, and freeze. Add it to the crockpot and be done.
My suggestions: To convert this to a freezer meal, slice veggies and throw in with the chicken. You can add the marinara to the bag, or just wait and toss it over the frozen meat and vegetables.
My suggestions: Leave out the red peppers flakes if you don’t want the heat. This is another great freezer meal conversion. Don’t add the peanut butter to the freezer bag, just pop it in at the end like the recipe says.
My suggestions: To convert this to a freezer meal, chop everything and throw it in a bag. You can add the coconut milk now, or when you start the crock pot.
My suggestions: Adjust the amount of peppers according to the level of heat you want in your recipe. To convert to a freezer meal, chop everything and throw it in a bag. Use beef bouillon instead of broth, then add 1 cup of water when it’s time to cook. This is one of my sister’s favorites.
My suggestions: I never have fresh rosemary, so use dried if you like and it all turns out fine. You can stuff the cavity with onions and still freeze it for a great freezer meal!
Pulled Pork–No link! Throw a pork loin and two cups of BBQ sauce in your slow cooker. Cook on low for six hours, then pull the meat apart with two forks and eat it all. (Seriously, nobody said you had to share.)
Share the love! What is your favorite slow cooker recipe?