Greatgranny55's Crockpot Cookbook
28 Recipes Created by GREATGRANNY55
Recipes in this Collection
***PLEASE NOTE*** if you looked at this recipe before, I have changed some things - we added more veggies, and our cooker had everything done long before the original time settings, so be aware.Submitted by LEAKAY59
This soup is made from the "leftovers" of a cooked, whole chicken. I cook a 3-4 pound chicken (skin and fat removed) in the crockpot, saving whatever is left after dinner. The bones are thrown away, the meat separated and put in a plastic container, and the remaining liquid filtered through a brass filtering ladle to remove most of the solids. All of this goes in the fridge. When I want to make the soup, I take the liquid and skim off all fat from the top, add water and all but the noodles into the crockpot, and cook on low for 6 - 8 hours. Just before serving, cook the noodles and add to the soup.Submitted by DAN_ODEA
Similar concept to another recipe of mine, and other popular recipes on this site, but this recipe uses low sodium ingredients, and is still very tasty! I freeze leftovers in small microwaveable containers, and place them back in the refridgerator the day before I want to reheat them.Submitted by APRILDAWN678
It's important to layer vegetables under meat in a crockpot as they take longer to cook. The root vegetables needing the most time. Along with that, layering them like this allows all the ingredients on top to exude their juices and cook-down to flavor everything below.
I prefer to leave the roast whole as this allows me to remove the fat and cut the meat to my own preference after, which is of course, falling apart and fork tender. It also allows me to separate the roast and freeze some for the future or having the vegetables, which are yummy in their own right, without the beef, for meals I don't want red meat.
I make this as a batch meal, portion it out and keep it in the fridge for a week as something quick and filling. Submitted by CCKELLY3