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Crockpot Recipes

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The crockpot is my lifesaver some days. On a Sunday I love to start it in the morning and get to take the start of the week off of cooking.

Usually though I just throw beans, spices, tomatoes, onions, etc into the pot and make chili.. not very creative.

What are yalls go to crockpot meals?

MrBalloonHands likes this

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Our crockpot is mostly used for making natural bone broths. Usually a small chicken which takes about 6 hrs. Then I break the chicken down and either eat the meat or package it. Then I snap all the bones in half so the bone marrow is exposed, I put it all back into the crockpot with water and let is soak on low for 24-48 hours. I add sea salt and pepper to taste. 

 

The other times I make broth is with fish. I will just use a wild trout of some sort, it doesn't really matter what kind of fish. I let the fish soak on low for 24-48 hours with sea salt and pepper. Either drinking fish broth or using it for a soup feels so nutritious. Even more than the chicken broth. There are so many healthy and healing qualities with natural bone broths. I recommend it to everyone!  :cheers:

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Hmm I'd never thought of using it for broth. You use fish broth for soup?

Yes I do. It is deeeeeelicious!! Well it takes a little getting used to. I remember my first time tasting it in a soup, I thought it was really fishy. But by the end of that one bowl I was used to it.

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My crockpot gets used for chili and curries and the usual, but my absolute favourite thing to do with it is to "roast" a whole chicken in it.  I just line the bottom of the pot with diced onions, and shove a quartered onion and a lemon in a chicken that I have rubbed down with olive oil, sea salt and herbes du provence, and just put the chicken in the crockpot and cook it on low for 6-8 hours.  Amazingly tender and falling off the bone deliciousness and so easy!  I do it with just legs or breasts, too, and they also turn out great.

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I cook this dal on the stovetop, but this recipe was originally for a slow cooker and has a the slow cooker variation.

 

http://food52.com/recipes/25419-a-simple-homey-coconut-y-red-lentil-dal

 

The fresh curry leaves add a lot of depth - luckily I live near an Indian grocery, otherwise I wouldn't be able to add them in.  Substituting powdered for whole seeds (I halve the amount) has worked fine for me.  It makes a ton of servings and keeps well as leftovers.

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Our crockpot is mostly used for making natural bone broths. 

I saw this article and thought of you! You can sell your broth. :)  

 

Also, if you want to save a step and avoid deboning the chicken, some grocery stores sell chicken carcasses (such as a Chinese grocery). Or maybe they store it behind the scenes and they can save it for you.  I think I had to stick 4 chicken carcasses to create a chicken broth with equivalent potency with one leftover roasted chicken.

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