Crock Pot Delights! Enter to win a free copy of ENDLESS NIGHT

I have been on a long sabbatical of crock pot use. A very long sabbatical. But now I have a shiny, brand new crock pot sitting on my kitchen counter. What do I do with it?

I am soliciting the help of readers, authors, friends and anyone with a delicious idea to please submit a crock pot recipe so I can figure out what to cook, and how to cook it!!

On October 1st I will be giving away a digital copy of ENDLESS NIGHT to a random submitter. I will also bake the recipe that winner has submitted and post a picture of the final product on this blog! And lastly, I will give you a big hug! :)


  1. BBQ Pork for Sandwiches (Awesome and Easy)

    1 (14 ounce) can beef broth
    3 pounds boneless pork ribs
    1 (18 ounce) bottle barbeque sauce(I use KC Masterpiece)

    Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
    Return shredded pork to crockpot and stir in barbeque sauce.
    Heat on low an additional 30 minutes.

    Hope you like it, Maureen!
    Candace Bowen Early

  2. There are recipes? Wow. Who'da thought it? I thought you just shoved everything you could find in the thing and hoped for the best. I guess I've been doing it wrong... ;)

  3. I have a recipe book I never use. I like making chilli in the crockpot (as I did on Tuesday :) The pork looks good. I've never cooked ribs.

  4. Candy, that sounds awesome. North Carolina is supposed to be known for its pulled pork. I'll see if I can live up to the reputation of the area.

    Shirley, until yesterday I was the only woman alive without a're WAY ahead of me with the concept of shoving everything you can find in there.

    Hugh, I would love the chili. I may need a few antacid tablets with it, but I would love it!

  5. Recipe supplied by Barbara Longley (via Goodreads)

    I make this crock pot orange/lemon chicken that is really good. Take a whole fryer and a large lemon. Poke a bunch of holes in the lemon with a fork, and stick it inside the cavity of the chicken. Thinly slice a very large onion. Put half the sliced onion on the bottom of the crock pot, and place the chicken on top. Put the rest of the onion slices over the top of the chicken. In a small bowl, stir 1/2 cup of orange juice with 1/2 honey. Pour the mixture over the chicken. Cook for 4-6 hours on low. Serve with rice. YUM.

    I forgot to mention I thicken the sauce with a little cornstarch after the chicken is done and removed from the juices. Makes a nice sauce/gravy.

  6. One of my favorite easy recipes is just a simple pork roast with a tablespoon of chicken boullion and a can of Mountain Dew red. On high for 5 hours, low for 8 or so...juicy and yummy.

    Though I dare say it would be fabulous with orange soda as well. ;-)

    I have a really good mulled cider recipe I'll get out for you this weekend...

  7. Easiest and most tasty crock pot recipe I've come across - Fiesta Chicken

    1 large can of mild chuncky salsa (any brand of your liking)

    1 can of black beans, drained

    1 cup frozen corn

    3-4 boneless skinless chicken breasts

    Spray your crock pot, place in chicken, salsa, corn and beans, put the lid on and let sit on low heat for the day. Shred chicken, it will literally fork apart on it's own. Serve with rice or tortilla chips, sour cream and lettuce.


  8. My favorite and easiest crock-pot recipe - Shredded beef for tacos:

    1 2-3 lb rump roast or bottom round (this shreds beautifully)
    1 24 oz. jar of prepared salsa (hot, medium or mild - your choice)

    Throw the beef in the pot, pour the jar of salsa over it, cook on low for 7-8 hrs or until the beef pulls apart with a fork. You've got to cook it at least 7 hours, anything less and it won't shred, but you'll know when it's done because it just falls apart.

    Once the beef is done, I usually pour out all of the sauce, shred the beef, put the beef back in and mix in just enough sauce to get it "wet" without it being too liquid. I serve it on fresh flour tacos with sour cream, shredded cheese and avocado slices (lettuce and/or tomato also if I have them on hand) and I don't like when the filling is too drippy, but you can make it as wet or dry as you like.

    We love Mexican, so I'm definitely going to give that Fiesta Chicken recipe a try.

  9. @Jamie - I live such a reclusive life. I would have never entertained red Mountain Dew and pork together, but I trust you and I will try it!

    @Amanda - Fiesta! Just the name sounds like a party...oh is a party. :) You had me at the shredded chicken and sour cream. Mouth watering now!

    @Jen - You're killing me too!! In a good way. Beef, tacos, sour cream and shredded cheese. Dear Lord, I want all of these tonight!

    Thank you!

    Keep them coming ladies! :)

  10. My favorite thing to make is reservations.
    I think the general rule is anything you can cook on the stove, in the oven in an hour or less you can throw it into a crock pot where it will take 10-12 hours.

  11. @Rita - hahahaha You're not making a strong argument for me having overcome my crockpotaphobia.

  12. My favorite crock pot cook book is "Fix it and Forget it." If you have a discount bookseller, like half-price bookstore, they always have a bunch of crock pot cook books for cheap.

    Love my crock pot. LOVE IT. And I never let anything go for more than 6 - 8 hours.

  13. Better Homes & Garden Biggest Book of Slow Cookers Recipes is my crock pot bible. I love my crock pot.

  14. Thank you, Barbara and Georgie. I think I will be shopping for food and some of these books this weekend. Tonight I'm making Recipe #1 (care of Candace).

  15. I'd love to help, really I would, but I make it a rule never to step into a kitchen unless it's to open a bottle of wine. It's safer that way.

    Good luck with the crock pot. We have one, (I think!). Will have to ask the chef, aka my other half, to be sure.


  16. I'm not sure I've used a recipe in a Crockpot. But I love mine (which is the one you have pictured!)

    Can I give you a loose recipe?
    Melt about 2T butter, add oregano, rosemary, garlic, salt, pepper and spread this under the skin of the chicken as far in as you can go. Cut up an onion, more garlic (can you tell I love garlic)celery and a sprig of rosemary, stick everything in to the chicken's cavity. Place it in the Crockpot with 1 cup of chicken broth.

    I don't time it, I usually can tell when it's done by the smell. But I'm thinking about 4-6 hours depending on the size of your chicken.

  17. That's perfect, Shawna. I used to ask my grandmother for the recipe for her meatballs and she would say, "There's no recipe for meatballs! I just take a little bit of everything on the counter and throw it in meat." LOL

  18. I love Wendy's philosphy. I have a crock pot and part of my eat healthier campaign at the beginning of the year was using it a lot. Great for short ribs. However, I've fallen out of using the crockpot so will using some of these recipes as soon as I've finished revisions.

  19. Looks like some great recipes. I think you've inspired me to haul out my cobweb-covered crock pot and put it to good use!

  20. Maureen --
    Here's a blog for you:

    She did a whole entire year's worth of recipes. I only tried one of the vegetarian ones on there (and of course now I can't remember which one) but if I'm recalling correctly, it was good.

    Go to the tab that says "Slow Cooker" and the drop down will give you an index as well as reader favorites.

    Hope that helps!


  21. Oh my, Kris! That should keep me busy for a VERY long time. Thank you so much. I may skip the haggis, however. :)

  22. This recipe was given to me by a good friend. It's wonderful!

    Homemade Applebutter

    Put into large crockpot:
    5 1/2 pounds apples (about 12 large)(any variety - I love Gala, Granny Smith), peeled, cored, chopped.
    4 cups sugar
    2-3 teaspoons ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon salt

    Stir all ingredients together, cover, and cook on high for one hour. Decrease heat to low and cook for 9-11 hours until thickened and dark brown. Stir occasionally. Uncover and cook on low for another hour, using whisk if needed to make smooth. Spoon into freezer containers, leaving 1/2" head space. Cover and freeze.

    I have left peels on several varieties of apples (I think the peel has most of the vitamins), and most cooked up fine. A couple varieties I had to smash the mixture thru a food mill or collander to get tough pieces of peel out.



Post a Comment