Now that it’s starting to get cold, it’s time to get the crockpot out.
I love my crockpot. I went without one for more than a few years, because the French just don’t seem to get the concept of slowcooked electronic goodness, and thus don’t sell crockpots just anywhere. You have to know where to look, as with the procurring of so many other things here in France.
The first crockpot I had in France came to me via the friend of a friend of mine via the US Army.
My friend lives in the same region as me, but her friend, also American, lived in Holland and was married to a man who was half American, half Dutch. He had a brother serving in the American Army, living on an Army base in Germany. The friend based in Holland was coming to visit the friend living in Grenoble (still with me so far?) and passing through Germany on the way (Europe’s a small place). So we both placed orders for crockpots, and Dr Pepper and Cheetos and all sorts of yummy things.
When that crockpot died a year or so later, I had to go without. Until I found a catalog that, believe it or not, actually believes that there are enough people in France who want to buy one, to sell them.*
I am once again with a crockpot, and, as I started out saying at the beginning of this post, it’s crockpot weather.
My favorite thing to make is roast chicken. I also like to make beef stew, and of course, pot roast. (There’s what claims to be a mouthwatering recipe for pot roast on You’ve Got Supper which I’m going to try next week.) One of the best crock-pot recipes is for chili and I’m going to try spaghetti sauce next.
What’s your favorite crockpot recipe?
*Les Trois Suisses, in case anyone’s interested.
**If you haven’t already heard of it, A Year of Slow Cooking is the best source of crockpot recipes.
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{ 4 comments… read them below or add one }
I made a really good beef dish last night, using a recipe from the new issue of Cooking Light (which I’ll pass on to you Sunday!). It was Beef Daube Provençal–served with egg noodles. Yum.
I am a big fan of homemade soups and stews, which are perfect for the crockpot–though I am often lacking for time and I don’t make them as often as I’d like to.
Two things I can make in my sleep, though are slow cooker chili and slow cooker pasta sauce. There are a number of simple recipes for both, and the long cooking time really improves the flavor. These dishes also freeze well. When the refrigerator looks bare after a long day’s work, it is nice to remember that you have you have some of them in the freezer.
I do lots of soups & stews in my crockpot during the winter months. Two other favorites are Chicken Tacos and 3 Packets and a Roast.
Chicken Tacos – 2.5 or 3 lbs. of boneless chicken meat, 1 packet of taco seasoning, 1 can (14oz) chicken broth. Place chicken in crockpot. Mix seasoning and chicken broth together, pour over chicken and cook on low for 8 hours. Shred chicken and serve in tortillas with your choice of accompaniments (lettuce, cheese, salsa, sour cream, etc.).
3 Packets and a Roast – Use beef or pork roast (at least 3 pounds), 1 packet Ranch Dressing Mix, 1 packet Italian Dressing Mix, 1 packet brown gravy mix, 1 c. water. Place roast in crockpot. Sprinkle all 3 seasoning packets over roast. Pour 1 c. water over all. Cook on low for 8-10 hours.
I like to serve this with mashed potatoes and green beans the first night. I use leftovers for sandwiches on buns with barbeque sauce. Leftover meat can also be used in fried rice or if I use pork roast, I like to make posole.
Nancy´s last blog ..it’s been decided
What I love the most about cooking in the crockpot is how much of a time saver and money saver it is. With just a few ingredients, you have a delicious meal that’s very inexpensive.
My favourite dish to make is a chicken taco soup recipe, it’s delicious!