The Crock-Pot Saved My Life…
I am probably one of the worst cooks ever. Not because I can’t read a recipe but more like I never got the “throw a little of this in, a little of that in and there you have it” sort of thing. I much prefer baking. It is an exact science and I am very good at following directions to a tee. For years I have heard my friends talk about “the Crock-Pot”, how much they love it, how much time it saves them, how great everything tastes. It never even occurred to me to buy one. I thought it was strange that food could sit in a pot for hours and cook. I don’t know, something about cooking chicken for 7 hours didn’t seem right to me but what did I know. Apparently I did not know a thing. I woke up two weeks ago and decided it was time. After 12 years, I was officially done cooking two meals a night, one for the kids, and one for Greg & I two hours later. I was buying the pot. I figured I would test it out on the first night of Hanukkah with a brisket recipe my friend gave me.
I am not sure if I have mentioned it before but my husband is a MAJOR food critic. I don’t have time to go into stories but let’s just say we go to many restaurants that are one and done. It is part of the reason I love writing about great restaurants because they are very hard to find. Anyway, I was a little nervous about the brisket because his standards are high and brisket is one of his favorite foods. But I gave it a whirl. Lo and behold, not only did he love it, my kids devoured it and I brought leftovers home to my parents and my mom asked for the recipe.
As you know this is not a food blog. There are a million Crock-Pot Facebook pages, websites and books. But since I bought the Crock-Pot I made two dishes, the brisket and a fusilli pasta that was out of this world. Because I LOVE when people share their recipes with me, I thought I would share mine with you. Please know if I didn’t love these 2 recipes, I would not be posting them. I would like to thank Aliza for allowing me to share her mom’s amazing brisket recipe and to the Crock-Pot Girl who posted this incredible pasta recipe. I would LOVE your feedback if you decide to take the plunge and make either or both dishes.
Brisket
Ingredients
- 4 lb brisket, trim the fat
- 1 package onion soup dry mix
- 1 can beer
- 1 jar of black currant jelly
- 1 jar of Heinz chili sauce
- Adolf’s meat tenderizer
Directions
- Trim fat from brisket…stab both sides several times with a fork and sprinkle both sides with Adolf’s meat tenderizer
- In a separate bowl, mix onion soup mix, beer, jelly and chili sauce
- Place brisket in crock pot…cover it with the wet ingredient mixture
- Cook on low for 8 hours, check halfway through cook time to make sure you have enough liquid to keep the brisket moist
Fusilli Pasta
Ingredients
- 1 lb. lean ground beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1 24 oz. jar of pasta sauce, any variety
- 14.5 oz. Italian-style stewed tomatoes
- 2 tsp. Italian Seasoning
- 1 c. fresh spinach or 10 oz. pkg. frozen
- 16 oz. Fusilli or corkscrew pasta, cooked al dente
- 4 oz. Parmesan cheese, grated
- 1.5 c. mozzarella, shredded
Directions
- Brown the ground beef, onion, and garlic. Drain to remove grease, and add to a 3.5 quart or larger slow cooker.
- Next, add jar of pasta sauce, stewed tomatoes, and Italian Seasoning.
- Stir well.
- Cover and Crock on LOW 4-5 hours.
- Add 1 cup of mozzarella cheese, spinach, Parmesan, and al-dente cooked pasta about 5-10 minutes before serving. Stir well to distribute sauce evenly. *NOTE: Remove from heat once cooking is complete, otherwise pasta could overcook and become mushy.
- Upon serving, sprinkle with remaining mozzarella.
Happy Crockpotting!
If you want more recipes since I have officially become obsessed with this little beauty, I will happily post them (but only if I love them!) and I would love yours too if you want to share! Comment below so I know you want more or the Crock-Pot posting could be a one and done thing as well.
xx
Yes, more crockpot recipes. Just bought one and am lost.
Thanks!!
So making these! Thx. I def agree if you make more yummy stuff, def share.
I too finally just got a crockpot and have been experimenting with a bunch of difference recipes. Would love to see more posted here and I am going to try your brisket recipe.
More crockpot recipes please. Here’s a no brainier one for you
Pulled beef;
1 brisket or shoulder roast
1 jar BBQ sauce
1 package frozen chopped onions
1 or 2 swuirts(globs) of honey
Put all in slow cooker on low for 8 to 9 hours
Shred meat and serve on rolls or broad noodles
My go to crock-pot recipe is a jar of grape jelly and Heinz chili sauce poured over frozen turkey meatballs. I cook it 4-5 hours and then serve it with noodles or rice and my kids love it!
These recipes sound delicious! Maybe I will buy a crockpot this year too. I think that’s my cousin’s recipe!! Hi Aliza! XOXO
Thanks for all the amazing recipes! Keep them coming! Maybe I can make that a winter section on the blog … the best of the best crock-pot recipes!
My first crockpot just arrived the other day! I was on the fence for a few months.
I made two things thus far.. everyone has recipes… I even started a group on Facebook called “What Should I Make for Dinner”… feel free to join and you too can share and take recipes.
Turkey Chili
Ingredients:
1 1/2 lbs lean ground turkey
1 teaspoon oil
1 medium onion, minced
1 red bell pepper, diced fine
1 garlic clove, minced
1 1/2 cups frozen corn kernels
10 oz can Rotel Mild Tomatoes
8 oz small can plain tomato sauce
1/4 cup low sodium chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Optional Toppings:
diced avocado
sour cream
shredded cheese
baked tortilla chips
Directions: Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended. Pour chicken broth into the crock pot and add the bay leaf. Cover and cook on HIGH 4 hours or LOW 6 hours. Serve with desired toppings.
Slow Cooker Apple Crisp
Prep Time: 30 Minutes
Cook Time: 2 Hours
Ready In: 3 Hours 30 Minutes
Servings: 6
INGREDIENTS:
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup chopped walnuts (I deleted)
1/3 cup white sugar, or to taste
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 cups apples – peeled, cored and
chopped
2 tablespoons lemon juice
DIRECTIONS:
1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.
Reynold’s makes crock pot liners. They can be found in the same aisle as tin foil….makes cleaning up the crock pot sooooo much easier!
I love my crock-pot! I make a great Honey Balsamic Chicken that is also gluten/dairy/egg/sesame free 🙂 Here’s the link, enjoy!
http://goodnessgraciousliving.com/blog/honey-balsamic-chicken-kitchen-tested-family-approved/
This couldn’t be more timely! I bought a crock pot a few weeks ago, and I’ve been trying new things each week, so YES, more recipes. I’ve got chicken marsala cooking right now. Hope it’s good! Also noting all of your commenters’ recipes.
I’ve made this a few times from the Gracious Pantry. It’s so easy and delicious!!
http://www.thegraciouspantry.com/clean-eating-balsamic-pear-and-portobello-mushroom-slow-cooker-chicken/