This past weekend there was quite a bit of ruckus going on in the twitter world. In fact, you could say that twitter? Was all a’twitter about crock pots.
There was sort of an uproar. I mean, normally if you want to see twitter get so heated you tweet about breastfeeding vs bottle feeding or SAHM vs working mom or whatever, but who knew a household appliance could get so many panties in a bunch?
I’ll admit. My panties were officially bunched over her blasphemous statement.
I really like my crock pot.
No. I adore my crock pot.
I don’t even really know why I put it away. From the minute the temperature dips below 70 degrees until sometime in March, we have a crock pot meal at LEAST once a week.
I was not the only one that felt this week. We crock pot addicts came out in droves to defend our dinner machine.
In fact, a few of us (Miranda, Jen, and I) decided we had something to prove. And? This blog hop was born! Miranda’s is the first post…and from what I’ve tried of her recipes? They are going to be GOOOOD!!!! So go check hers out.
As for me? I am blessing you with THREE recipes: one for chicken, one for beef, and one for pork.
Ok so first is my crock pot recipe for chicken. This thing is YUM! I got it from my mom…from some little pamphlet she has. This is too good for a pamphlet:
Chicken in a Pot:
2 small white onions–sliced
2 stalks of celery–cut into 1-inch pieces
1 whole broiler/fryer chicken (3-4 pounds-ish)
salt and pepper for taste
a can of no salt/low sodium chicken broth
put the veggies in the bottom of the crockpot and pour the can of chicken broth over them. Throw in some salt and pepper for taste. Put the chicken on top and add basil.
Plup (that is my mom’s term) in the crockpot on low for 8-10 hours.
Next up? The soup that brings me back to my childhood…
Veggie Beef Soup:
about 3/4 pound of stew cut beef seared in a pan and then tossed in the crock pot
add (and I never measure this…just toss in to your liking):
corn (I used canned)
peas (I use frozen)
beef broth (I usually use one of those boxes)
worchester sauce (just a couple tablespoons or so)
tomato juice (a couple cans)
a few beef boulion cubes
a few shakes of chili powder
Let this “plup” on low in the crock pot all day. We like this with homemade cinnamon rolls. mmmm!
And last, but not least, a pork recipe my cousin, Rachel gave me.
Tangy Pork Ribs
You can use baby back or spare ribs for this, but I have also used a pork tenderloin and it was amazing, so choose some pork, sear it, throw it in a crock pot.
Then you want to create the magic sauce:
3/4 cups of white vinegar
1/2 cup of ketchup
2 tbs of sugar
2 tbs of worchester sauce
1 garlic clove minced
1/3 jar of your fave BBQ sauce (we use sweet baby rays)
1 tsp paprika
1/2 tsp salt
dash of pepper
3/4 cups water
mix this all together and pour over your pork.
Let plup on low for about 6-8 hours.
I cannot even begin to explain how yum this is. You will want it for leftovers, but you will find yourself eating ALL of it.
So…crock pot heaven right there. But if you still don’t believe in the loveliness of the crock pot or if you just can’t get enough crock pot recipes? There are bunches more just below! Click and gather, people!
And if you have a great one to share? Post it and link up! This hop will be up for a week! A long, tasty week!