Baked Potatoes from the Crock Pot

By Audrey M on February 03, 2003

Photo by Andi of Longmeadow Farm

69 Reviews

• 
• Prep Time: 5 mins
• Total Time: 4 hrs 5 mins
• Servings: 10

About This Recipe

"This is a great way to have baked potatoes ready when you come home. I own two crock pots. In one I have my meat and the other I have a vegetable, some type of side or dessert. You can create a whole meal in a crock pot."

Ingredients

• 10 -12 small baking potatoes
• aluminum foil

Directions

1. Stab potatoes with fork.
2. Wrap each in foil.
3. Fill crock pot with potatoes.
4. Cover and cook on High 2 1/2- 4 hours.
5. Do not add water.
6. Cooking time depends on how big your potatoes are.
7. Use your best judgement.
8. It doesn't hurt to cook them for the 4 hours.
9. For large potatoes, I have cooked five to six on Low for 8 to 10 hours and they turn out perfectly.

Nutrition Facts

Serving Size: 1 (122 g)
Servings Per Recipe: 10

Amount Per Serving

% Daily Value

Calories 106.4

 

Calories from Fat 1

14%

Amount Per Serving

% Daily Value

Total Fat 0.1g

0%

Saturated Fat 0.0g

0%

Cholesterol 0.0mg

0%

Sugars 1.0 g

Sodium 4.9mg

0%

Total Carbohydrate 24.6g

8%

Dietary Fiber 2.2g

8%

Sugars 1.0 g

4%

Protein 2.2g

4%

Crockpot Carnitas‏

Lisa's Corner Recipe and Photo

These are the easiest Carntias ever and many restaurants make them this way. This is a restaurant secret.


Ingredients:

1 giant pork roast
Garlic Salt; generous amount
Pepper
Vegetable oil

Instructions:

You may need to cut your roast in half. Sprinkle generous amounts

 of garlic salt all over roast and brown on all sides

 in a very hot skillet with a little oil.

Pepper all sides as well.

Place in crock pot on low for 8 hours. When cool enough,

 shred with 2 forks or your hands

 and remove some of the fat not all.

Heat 2 tablespoons of oil in a large skillet until extremely hot.

Places shredded pork in skillet and let it get super crunchy on one side,

taste and see if this needs anymore salt.

You only want some of the meat crunchy.

You can flip it over for a few more minutes

That's it, you get some great Carnitas meat for tacos.

 Just add some diced white onion, cut up cilantro, and warm some tortilla's.

Enjoy!



Cheryl's Best Crockpot Chile‏

Lisa's Corner Photo and Recipe

This recipe comes from my sister who is a master cook with several cooking degrees. When she first showed me this recipe, it looked too simple but when i made it, the flavor was out of this world! This is the only Chile I make, sometimes i add some red element to it, like red peppers. I make Chile omelette's, chiliaghetti...(mix it with spaghetti noodles) my hubby and daughters favorite, top it with jack cheese, onions and red pepper flakes...

Ingredients:

1 16-oz can pinto beans  16 ounce cans drained
1 16-oz can tomato  diced
2 pounds ground beef  browned and drained
2 medium onion
2 green bell pepper  coarsely chopped
1 stalk Celery chopped
3 cloves garlic  crushed
3 tablespoons chili powder or a little less
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon Salt


Instructions:

Put all ingredients in crock pot in order listed. Stir once. Cover and cook on low 10 to 12, do not lift the lid, do not over stir....you can also add other items that you like. You can add other types of beans as well, and be sure to use a white Onion, it does have a more Mexican flavor to it.



BBQ style Chicken From your Crock Pot and Toaster Oven

Cheryl's Corner Recipe and Photo
"BBQ Style Chicken"

This Recipe is quite easy, I take a large package of Chicken Legs
place them in a baggy (large)and add some Olive oil-about 2 Tbsp,
 then combine some seasonings, like salt, pepper,paprika,
Thyme, Rosemary, BBQ Chicken seasoning (optional) garlic powder, onion powder,into
your Magic bullet and grind it up, if not just pour them alltogether into the chicken and massage in.
Shake it up so all the chicken is covered in the seasoning.
I spray my Crock pot with Pam, and place the legs in bone side up.  The Chicken
can be still partially frozen. Turn on your Crock pot to High
and cook the Chicken 3-5 hours. It should be falling off the bone just about.

  Make BBQ Sauce:
Half of the bottle of your favorite BBQ Sauce
1/4 Cup Jack Daniels
4 Tbsp. Honey
dash of Tabasco
Heat Ingredients in sauce pan being careful do to the Jack Daniels. about 5 min.

When your chicken is finished cooking place on your toaster
oven pan that you covered with foil and sprayed with Pam, Brush with BBQ sauce
and Broil your chicken on low broil till they turn a nice BBQ color, Dark!
Keep brushing with sauce to keep them moist. that's how i like them.
Keep a close watch on them, turn them so they darken evenly.


Serve with your favorite BBQ sauces.
Note*
I like to make a White BBQ sauce
a  Hot BBQ sauce
and a Sweet sauce.  This is easy to do
if you use your favorite sauce and just fix them up sweet and hot, place them in
squeeze bottles.
The white sauce i like to mix mayo, salt, pepper, vinegar, a little sugar and more pepper.
Mix them in your Blender or Magic Bullet, let me know how yours turns out, my mouth
is watering all ready

Yummy, The finished Product
get the sauces out I'm ready!

Shredded Beef Tacos Crockpot Style

1.5 lbs beef chuck
1 teaspoon kosher salt
1/2 teaspoon fresh black pepper
3 tablespoons olive oil
4 cloves garlic
3/4 cup yellow onion  finely chopped
1 tablespoon cumin
1 tablespoon Ancho Chile powder
2 dried bay leaves
1 "Negro Modela beer
12 small corn tortillas
sharp white cheddar cheese  Shredded
Cilantro  for garnish Recipe

Instructions:

Heat the olive oil in a heavy-bottomed pot or dutch oven over medium heat.

Add the garlic and onions and saute until onions are translucent.

Sprinkle the salt and pepper on both sides of the beef.

Place the chuck in the pot and let it sear for 3 minutes until a crust has formed.

Flip the chuck and sear the second side for an additional 3 minutes. until nice and brown, almost burned but not.

Transfer the seared beef, along with the sauteed onions and garlic, to a crock pot.

Add the cumin, Ancho Chile powder, bay leaves and Negro Modela beer to the crock pot.

Simmer the ingredients on low heat for at least four hours, or until the meat is fork tender and easily shredded.

Shred the cooked meat, , and place it in a hot skillet oiled lightly, salt and pepper and little chopped onion, cook until crispy on ones side, don't let it dry out, and assemble a taco by placing a portion of the shredded beef on a corn tortilla, topping it with the sharp white cheddar and fresh cilantro.