Crockpot

6 Tips to Convert Recipes for Use in the Crockpot

July 9, 2009 by Tiffany King 19 Comments

Slow cook your way to happiness.

I’m in love with my crockpot. Who else could I get to cook dinner for me while I’m off doing other things? I’ve looked high and low for an Alice (from Brady Bunch fame) to come and help me out, but I can’t find or afford her. Crockpot to the rescue. And I’ve realized that a recipe doesn’t have to start out it’s life as a crockpot recipe. These tips will help you convert your favorite recipes, so they can cook themselves while you do more important things, like deal with your Marcia’s latest drama or find out who broke that vase while playing ball in the house.

Baked Chicken with Summer Vegetables in the Crockpot

June 8, 2009 by Tiffany King 21 Comments

I adapted this recipe for the crockpot by making just a few changes in it. The original recipe comes from Country Gourmet Cookbook. The instructions weren’t really complicated but there were several steps that involved baking the chicken skin-side down for a while, then flipping it, deglazing the pan… I cut out all of that by using the crockpot. The results were delicious and much easier than the original. The only thing lost was that the chicken didn’t really brown as it would in the oven.

Garlic Chicken with More Garlic in the Crockpot

May 7, 2009 by Tiffany King 103 Comments

I love garlic, so when I saw this recipe over at A Year of Crockpotting, I had to try it. It did not disappoint. The garlic takes on a nutty, roasted flavor and the seasoning on the chicken compliments the other flavors. I served the garlic and onions over angel hair pasta. I’m pretty sure this was the fanciest chicken leg meal I’ve ever eaten.

Italian Beef Sandwiches in the Crockpot

May 4, 2009 by Tiffany King 40 Comments

Full of flavor with a bit of a kick, these sandwiches are delish! I found the recipe on the blog of one of my readers, Sherri. She has a great recipe blog called Everything in Moderation. My husband, who likes spicy foods loved these, but so did my youngest son who likes things plain. We just didn’t add the peppers to his sandwich and he didn’t use the dipping sauce.

Crockpot Cantonese Sweet and Sour Chicken

March 17, 2009 by Tiffany King 46 Comments

Another quick and tasty crockpot meal! This one comes from here.

Here’s what you’ll need:

Print Recipe

5 from 1 vote

Crockpot Cantonese Sweet and Sour Chicken

Ingredients

2 lbs. of chicken I used chicken tenders because they were on sale. I did not use the whole bag
small onion sliced
red pepper sliced
green pepper sliced
20 oz can pineapple
1/4 cup brown sugar
1 clove garlic crushed
1/4 tsp. ground ginger
2 Tbs. cornstarch
1/4 cup cider vinegar
1/4 cup water
1 Tbs. soy sauce
1/2 tsp. salt

Instructions

Put the chicken, onion and peppers in the crockpot. I added my chicken frozen.
Drain the can of pineapple. Set the pineapple chunks aside for later.
Mix the juice with the rest of the ingredients and pour over the chicken.
Cook on low for 7-9 hours or high for about 4-5 hours.
A bit before serving add the pineapple chunks.
Serve over rice.

We all really liked this. I will make this one again!