Crockpot Fish Chowder (from http://southernfood.about.com)

INGREDIENTS:

    * 2 pounds frozen fish filets (catfish, haddock, etc.)

    * 1/4 lb. bacon or salt pork, diced

    * 1 medium onion, chopped

    * 4 medium potatoes, peeled and cubed

    * 2 cups water

    * 1 to 1 1/2 teaspoons salt, or to taste

    * 1/4 tsp. pepper

    * 1 can (12 ounces) evaporated milk

PREPARATION:

Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into Crock Pot with the fish pieces. Add potatoes, water, salt and pepper. Cover and cook on low for 5 to 8 hours. Add evaporated milk during last hour.

NOTES: I doubled this recipe for my 6L crock. I also used condensed milk instead of evaporated milk—mainly because I bought the wrong stuff. After adding the evaporated milk (one hour before end of cook time), I used the hand mixer to puree the chowder, leaving some chunks of potatoes and fish intact. I decided to puree because the texture was a bit too watery. If I’d chopped the potatoes just a bit finer and used the creamier evaporated milk, I probably wouldn’t have bothered with the hand mixer.

The chowder was delicious and completelty devoured--definitely a hit.

This is not a crockpot recipe but I stumbled upon it as it has an unusal name - look at February 16th's blog. Thought you might be interested.

http://hipdeep.blogspot.com/2006/02/in-evening-in-soup.html

Jack Hinks' Fish Pie

Man, that looks delicious!  I like the cook's attitude too.

Love, Columbine 

Anne in Philly:

This is not a crockpot recipe but I stumbled upon it as it has an unusal name - look at February 16th's blog. Thought you might be interested.

http://hipdeep.blogspot.com/2006/02/in-evening-in-soup.html

Jack Hinks' Fish Pie

 

I the cook's "next time" notes! That's the stuff I really need to know when tackling a recipe myself for the first time. If I get brave enough I may tackle this one - sounds delish! 

Yummy. Enjoy. I wish I had leftovers. I'll have to make it again after I get to the grocery store.

Let me know what you think of da chowda, Daisy-girl. 

Hi Rebekah

I'm not brave or experienced enough with the slow cooker to try rice and pork chops together. My suspicion is that the rice will be overcooked, but that isn't necessarily a bad thing. The grains of rice may split open and get mushy, but I'm sure it'll taste just as good.

When my rice cooker died a few years ago I never replaced it because it's pretty easy to make great rice in a pot on the stove top if you are around to keep an eye on it while it's cooking. Just follow the instructions on the package for rice:water ratio. Bring the water to a rolling boil. Add the rice immediately and stir. (Some people like to rinse their rice first. I don't bother.) Throw in a bit of butter and a dash of salt/seasoning salt if you like, then let the rice boil on high for a few minutes. Stir once or twice. Then, reduce the heat to low and cover the pot. It's important to keep the rice covered and don't stir it as it cooks (steams). Just follow the recommended time on the package. I find brown and wild rice often take a bit longer than recommended. When the rice is done fluff and serve. Course you may already know all that!

I've had my slow cooker for about a year now (all as a result of being in inspired by this thread!) and I LOVE it.

I use  a lot of barley  in my crock pot recipes.....I just add it  the last  40 minutes or so of  the cooktime.  Maybe that  would work with the rice as well?

I just googled "pork chops and  rice  crockpot" and  the  first few recipes that came  up  had the  rice  added at the same time and they are cooked on a low temp.....so maybe it doesnt really matter.

Eileen

My mom and I always had problems trying to come up with a good breakfast for Christmas morning, because the oven was usually occupied by the turkey, and who really wants to cook eggs over the stove for 6-10 people on Christmas morning?

 So, I found the following recipe for crock pot breakfast casserole. It's YUMMY!

Ingredients:

1 package cubed hash browns

1 small onion, diced (optional)

1 small green pepper, diced (optional)

(you also could get the O'brien style hash browns that has peppers/onions already added)

2 cups shredded cheddar cheese

1 dozen eggs

1 cup milk

salt/pepper

1 cup diced ham (optional. I'm vegetarian, so we skip this part and just microwave a piece of ham in the AM for the meat eaters)

Separate the big chunks of hash browns (usually dropping the bag a few times on the floor works!) and combine with ham and 1 cup of cheese

Pour into crock pot.

Combine eggs, milk, and salt/pepper (no amount of salt/pepper, just add enough to give it flavor. You also can add other spices like paprika or chili, depending on your tastes).

Pour egg mixture over hash browns

Top with remaining cheese.

Cook on LOW for 8-10 hours.  We usually put this on around 10PM and then at 6AM when we put the Turkey in we up the heat to medium/high. 

Makes A LOT!  and it's really good! 
 

That sounds really yummy Anna thanks!

I made Terriyaki pork in my crockpot this week and it was really good!

 I just mixed about a cup of water with about 2 cups of Yoshidas Gourmet Sauce and dropped in a pork loin cooked on low for 8 hours. It came out really good! You have add water to the sauce because it will burn if you dont.

 I also use that to make my wings. Put the frozen wings in the electric griddle. cover liberally with sauce/water and put the lid on. Cook about 15 minutes then turn and cook till done.  Serve with fried rice!

I'm looking for a good recipe for slow cooked groundhog.  Shubenacadie Sam predicted an early spring.  Stoopid groundhog!

Sharneliz:

I'm looking for a good recipe for slow cooked groundhog.

(I also came across a recipe for Italian sausage, since it is, after all, ground hog.)

Love, Columbine