Around noon I plugged it in at my desk and it was pretty much done by the time the day ended. Thanks for all the great recipes. I use my crock pot all year round. It really helps to keep from heating the kitchen to unbearable on a hot summers day. Before my crock pots, I slaved all day in the kitchen while my family enjoyed the holidays!
Just added this link to my favorites! I currently do not have a stove.. Just a crock pot and a toaster oven!! Plus a 8 month old and a busy job! I could get everything ready the night before and toss it in on my lunch! By the time I get off everything would be done and yummy!!
Yes, it needs to be in all caps because it makes me THAT excited. I found that first one in Pinterest and have made it half a dozen times. Excited to follow your blog!
My crockpot has two settings: low and high. I assume the cook times given in your recipes refer to the high setting? And if so, can cook time just be increased if the low setting is used? By how much? Some have settings for both listed in the recipe if I have tested it both ways. Question about the orange glazed meatballs… If you make your own from scratch should they go in he crock pot frozen or fresh?
Is there a way to print all of the recipes so I can have the collection to make a cookbook with these recipes? Plus can all of these recipes be frozen to be heated later in the crock pot? These are amazing meals! Thank you for sharing them! I have had my crockpot for probably 5 years…….
I am a married working Mum of 2 boys, a 4 year old and an 11 month old so I am always on the go and its always hard to decide wants for dinner. I am so happy I found your site! Thanks Corey! Thank you so much for your kind words Annabell! I am so happy to hear you are enjoying my recipes.
That truly made my day. Hope that makes sense? When I get home I just turn it on for a little while to heat the food.
Just a note with the holidays coming. It keeps my oven free and the ham is delicious and the house smells great all day! I have also taken this to work pot lucks and plugged it in the morning and the ham is hot by lunchtime! Just wondering about all the comments regarding adding frozen meat to the crockpot.
I read recently that it is really not recommended to add frozen meat, especially chicken, because the time it takes the meat to thaw and then heat up is a major risk for food poisoning. Any thoughts? I always added frzn meat but now worried about the risk. Thank you so much for sharing these recipes! Wow the bbq chicken and ranch potatoes where sooo yummy my boyfriend loved them thanks its gonna be a keeper.
These are ALL meat-heavy, which is disappointing. I was really hoping to find something, anything, without meat. We only have 1 meat-eater in our house and the rest of us need decent meal ideas, too! Please shoot me an email if you need help adapting anything. I do not like the idea of raw food sitting in the crockpot from 7amam before beginning to cook. But — if I set it in the morning to cook on low for hours, and then automatically switch to warm. Are there any adjustments that should be made in cooking in a larger size pot?
Corey, your recipes sound so great….. Most of mine are for a 6qt, if that helps. All Well and good! However, I am a diabetic 2 an d ATF Coumadin Patient and am in need of foods that address these problems, In the case of addressing my Diabetic 2 situation I have to know the counts on calories, carbohydrates, sugar, sodium. In the case of ATF I am not allowed broccoli, spinach, heavy greens, so, can you help me?
I would love to purchase the 30 Easy Crockpot Recipes as an ebook or paperback. Any chance that will happen? For the stuffed pepper crockpot recipe…do you brown the meat first or do you just mix the raw meat with everything and put it in the peppers to cook? Corey, you officially made me a crockpot master! Thank you for all the great recipes, I love your website!
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My favorite is the bbq chicken!! So good!! I have tried a few different recipes that you have posted and every single one was great! Thank you so much for sharing these! I am a teacher and want to utilize my crock pot more often, but am frequently gone hours. My food is often overcooked—even on low. I am sorry that is not showing up Lori. Corey, I too was interested in the slow cooker taco pasta.
Could I ask you to email me the complete recipe too? Another great list! Very excited to try the Thai Peanut Chicken! I recently fell in love with my Crockpot. Someone suggested I try the Crockpot, and my life is forever changed.
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I came across your blog on a google search and I am so excited to try out some of these recipes! Do you have a recipe book? I would like all these crock pot recipes without the ads getting in the way. Just got a crockpot! Skip to primary navigation Skip to archive navigation Skip to header navigation Skip to privacy navigation Skip to shop navigation Skip to content Skip to primary sidebar About Blog Got Oils? Cookbooks Shop Contact. Download my meal planning printables!
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Learn more about Mailchimp's privacy practices here. Leave a Comment Cancel reply Did you make this recipe? Thank you Jeanine for these awesome tips from the trenches. OMG I never thought of that, thank you so much Tara, this is utter genius!!! These will come very handy thank so much these all look delish! Whole ingredients? I totally agree Jackie! Made the ribs tonight…thank you Corey…they were delicious!
So many yummy recipes. As we kick off another edition of the annual July Month Of Grilling, let's jump into a recipe which is heavily requested and it's something that goes hand in hand with BBQ and Grilling on the islands. If you're from the Caribbean or have traveled to the islands maybe you have friends from the region , you'll know that Garlic Sauce a thin aioli is one of the preferred condiments served with BBQ.
While there are many variations of this iconic sauce, I grantee you that this is as spectacular as it gets. Read the full recipe…. This island boy luv me some dhal.. Great on it's own cup of dhal or as a side to rice and curry dishes.
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Dhal is very comforting and so simple to make. Here's my take on this iconic dish with added spinach and kale, instead of the traditional use of "poi bhagi' aka Malabar Spinach. Basically I'm using ingredients which are readily available to me here in Canada. This is a re-do of a recipe I shared a few years back, but with closer attention you'll notice that the technique is a bit different.
Somewhat a perfected recipe based on repetition and tweaking. Still trying to find that elusive way my mom and I have watched her do it too and her mom before her would prepare their curry shrimp with potato. In all honesty my grandma would over-cook the shrimp typical Caribbean way of cooking , but the taste was supreme as I remembered.
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With the overwhelming success and demand for more crockpot recipes of the Slow-cooker Curry Goat recipe, I thought I'd share another Caribbean classic done in the very same crock-pot slow-cooker. Fall off the bone tender oxtail, in a rich stew gravy like moms and grandma make, but in a slowcooker. Seasoned as we'd normally do in the Caribbean, these oxtails are slowly braised for tenderness and to infuse every piece with tons of mouth-watering flavor. Set it and forget it.. We've done several versions of Callaloo soup to date and it's only natural that I share another version I prepare at home, using lobster tails.
Callaloo is one of those classic dishes you'll find throughout the Caribbean except Jamaica where it's plant and not a soup dish , where fresh caught ocean Crabs are used to flavor the overall dish, so in using Lobster we're not straying too far. However you'll see me use some non-traditional ingredients as I have to use what's available to me. Plus the technique itself may seem strange, but the goal is to get the ultimate flavors out of the ingredients.
As part of our ongoing MeatFreeMonday series, I' decided to share a rice recipe my girls and I get excited about. Not something I grew up eating on the islands, but nevertheless made in an 'island' influenced kitchen in Canada smile. Plump grains of rice with a deep and rice tomato and herb flavor and the gentle heat achieved by adding a Bird's Eye Pepper.
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