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Posted on 3/25/25 at 8:33 pm to Auburntiger
I normally don’t use the crock pot bc I don’t care for mushy/stringy consistency.
(Once I got an instapot the crockpot moved to the back of the pantry.)
But found this last week and really enjoyed it for a quick cook. I added a bunch of garlic, extra carrots, and au jus gravy mix. Served over rice. Teenager approved.
Ingredients
1 (26oz) bag frozen meatballs
2 cups baby carrots
5 stalks celery (chopped)
2 packets brown gravy mix
1 packet Lipton onion soup mix
2 cups water
¼ cup butter
1 (24oz) container refrigerated mashed potatoes (or make your own)
Instructions
Place the frozen meatballs, baby carrots, and chopped celery into your slow cooker.
In a small bowl or large measuring cup, whisk together two packets of brown gravy mix with two cups of water. Pour the cold mixture into your slow cooker and toss with the meatballs and veggies.
Sprinkle the packet of onion soup mix over top.
Slice the butter into small pieces and evenly place them over the top.
Cook on LOW for 3-4 hours, stirring half way through to ensure everything cooks evenly and the butter and seasonings are well incorporated.
Just before serving, heat up and prepare the mashed potatoes according to the package instructions.
(Once I got an instapot the crockpot moved to the back of the pantry.)
But found this last week and really enjoyed it for a quick cook. I added a bunch of garlic, extra carrots, and au jus gravy mix. Served over rice. Teenager approved.
Ingredients
1 (26oz) bag frozen meatballs
2 cups baby carrots
5 stalks celery (chopped)
2 packets brown gravy mix
1 packet Lipton onion soup mix
2 cups water
¼ cup butter
1 (24oz) container refrigerated mashed potatoes (or make your own)
Instructions
Place the frozen meatballs, baby carrots, and chopped celery into your slow cooker.
In a small bowl or large measuring cup, whisk together two packets of brown gravy mix with two cups of water. Pour the cold mixture into your slow cooker and toss with the meatballs and veggies.
Sprinkle the packet of onion soup mix over top.
Slice the butter into small pieces and evenly place them over the top.
Cook on LOW for 3-4 hours, stirring half way through to ensure everything cooks evenly and the butter and seasonings are well incorporated.
Just before serving, heat up and prepare the mashed potatoes according to the package instructions.
Posted on 3/26/25 at 1:04 pm to Sir Drinksalot
2.5 to 3.5# chuck roast.
1 pack hidden valley ranch seasoning
1 big or 2 small onions, 1 bell pepper, several stalks of celery, garlic all diced
1 pack whole mushrooms sliced
1/2 stick of butter cut in pats
a dozen pepperoncini peppers remove seeds and slice in half plus several tablespoons of juice. 1/3 cup of already sliced is fine.
1 can french onion soup
1 can golden mushroom soup
optional is potatoes and carrots.
Brown roast, dump in everything else cook on low 7-9 hours. sometimes I add 1/2 mushrooms at beginning and rest after 4 hours.
serve over rice, mashed tators, or noodles.
1 pack hidden valley ranch seasoning
1 big or 2 small onions, 1 bell pepper, several stalks of celery, garlic all diced
1 pack whole mushrooms sliced
1/2 stick of butter cut in pats
a dozen pepperoncini peppers remove seeds and slice in half plus several tablespoons of juice. 1/3 cup of already sliced is fine.
1 can french onion soup
1 can golden mushroom soup
optional is potatoes and carrots.
Brown roast, dump in everything else cook on low 7-9 hours. sometimes I add 1/2 mushrooms at beginning and rest after 4 hours.
serve over rice, mashed tators, or noodles.
This post was edited on 3/26/25 at 1:16 pm
Posted on 3/26/25 at 4:28 pm to Auburntiger
Brown up two pounds of stew beef cubes (season and crisp 2-3 sides in a skillet). Then add half jug of beef stock and half jar of tapatio barbacoa to a crock pot and cook all afternoon. Dynmite.
Posted on 3/26/25 at 7:22 pm to tadman
I do Mississippi Chicken a lot. I’m getting a little tired of it. Pretty good but need some new ideas
Posted on 3/26/25 at 7:37 pm to Gris Gris
quote:
15 bean soup? That sounds interesting...
Here's a thread on it.
LINK
Inspired by this thread, I'm going to make that tomorrow. I bought all the ingredients today.
Question: what's in the spice package that comes with the beans? It says Cajun. Is it something like Tony's?
Posted on 3/26/25 at 7:50 pm to L.A.
quote:
Question: what's in the spice package that comes with the beans? It says Cajun. Is it something like Tony's?
I’d say it’s similar. I didn’t use the Cajun one at all. I didn’t want a Cajun spice taste. I used some of the regular packet I believe. I like Nature’s Seasoning if I’m using a mix.
Posted on 3/26/25 at 7:52 pm to Gris Gris
quote:
I’d say it’s similar. I didn’t use the Cajun one at all. I didn’t want a Cajun spice taste. I used some of the regular packet I believe. I like Nature’s Seasoning if I’m using a mix.
Thank you. I have the same concern. I don't want a Cajun flavor in this. I think I'll skip it
Posted on 3/27/25 at 8:34 am to OGtigerfan87
quote:
I do Mississippi Chicken
We do that as well. Two pounds of thighs, stick of butter, couple packets of ranch and gravy seasoning, jar of banana peppers and the juice-liquid from the jar as well. Afternoon on slow. Very good.
Also anything made in the crock pot is better on a Reisings Po Boy bread from Rouse's. A little spray butter and few minutes in a toaster oven, then scoop on some meat (AND JUICE!!!) from your crock pot. Amazing.
This post was edited on 3/27/25 at 8:35 am
Posted on 3/27/25 at 11:02 am to Gris Gris
quote:
I don't use a crock pot often,
Crock pots are a cool thing, but personally, if I'm not messing with the pot or skillet the whole duration myself, I feel robbed of the enjoyment.
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