Each marinade is enough for 8 pieces of chicken.  Just mix the ingredients together and coat the chicken and let sit at least an hour, longer if you can, brushing the chicken with any extra marinade a few times.  It is best to keep refrigerated in hot weather.

Honey and Coriander
2 tabs honey
2 tabs chopped coriander
1 lemon or lime peel grated

Spicey 1
1/4 cup honey
1/3 cup soy sauce
50g (1.5 oz) butter melted

Spicey 2
1/3 cup tomato sauce
3 drops tabasco
50g (1.5 oz)  butter melted

Mustard and Honey
1/4 cup honey
1/4 cup veg oil
2 tabs Dijon mustard
1 tsp bbq season

You can then just place the chicken in the crock pot which has been sprayed with some oil to stop anything sticking and cook.

Enjoy!

Here is the recipe:

Vegetarian Carrot Soup

Combine the first 5 ingredients in your crock pot and cook on high for 3 hours.  Check to see the carrots are cooked and if not, then cook another 1/2 to 1 hour.  Some crock pots cook faster than others so this is why I suggest this.

Strain the liquid into a large jug and puree the carrot mixture.  Add back the liquid a little at a time until you get a texture you like.  Add the lemon juice and stir through.  Serve with a tablespoon of cream or yogurt (I like the yogurt taste) with some extra tarragon for garnish and serve with toast, crusty bread or crackers.

If you use the skim milk yogurt this is a no fat recipe perfect for my diet right now.  This makes a great crock pot meal for lunches during the week.

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Crock Pot Lamb Stew

Melt the butter in a frying pan and brown the chops then add half to the crock pot and half of the vegetables. Place the rest of the chops on top with the remaining vegetables.  Add the flour and the curry to the frying pan and brown for a few minutes.  Combine the wine, plum jam, ketchup and stock together and add to the frying pan stirring constantly until it comes to the boil and thickens to a nice gravy.  Season with salt and pepper and pour over the chops and vegetables in the crock pot.  Cover and cook for 4 hours.

This crock pot lamb stew serves 4.  I accompany the meal with rice.  This is a another great crock pot meal to try.

Frugal Vegetarian Soup

Cut the vegetables into small pieces, slice the onion and place them  in the crock pot.  Pour over the stock until the vegetables are covered.  Cook on high for 3 hours.  The larger the pieces the longer it will take to cook.  Remember though that sweet potato and pumpkin take less time than potato to cook in the crock pot so cut them into slightly larger pieces.

Take  half the liquid out of the crock pot and put aside.  Allow the soup to cool a little while then puree the contents and add back the liquid, a little at a time,  to get a good consistency.  This should be thick but not too thick, if you know what I mean.  Serve with fresh bread or toast and this recipe can also be used as a quick entree.  I like to add the curry for a different taste and I take it to work for lunch if there is any leftovers. Serves around 4 - 6 depending on how much vegetables and stock you use.

So, you now have another successful and easy crock pot meal and at a very low cost.  Frugal cooking doesn't have to mean tasteless cooking.

This crock pot chicken soup recipe is delicious and good for you so enjoy all the time not just when you are sick or feeling down.   You can freeze this soup very easily as well so you can make enough for another time or for your work day lunch.  Here is the recipe:

Crock Pot Chicken Soup

Chop the onion, celery and carrot finely.  Put the chicken and vegetables into the crock pot and cover with the water.  Cook on low for 6  hours (8 hours for the whole chicken).  Take the chicken out and the bouquet garni.  If you want to sieve the vegetables do that now.  Remove the chicken from the bones and add to the soup.  Cool the soup overnight and skim off any fat from the top.  You can add noodles if you like, reheat and serve.  Sprinkle with the extra parsley just before serving.

That was a fairly easy crock pot chicken soup recipe really.  You don't have to cool the soup overnight if you don't want to but I recommend it and the flavors will be better as well.

** You can add some chicken stock powder if you like the taste a little stronger

Marinated Crock Pot Chicken

Combine all ingredients in a bowl except the garlic and the rest of the lemon (not used for the juice)  and stir well.   Place the garlic and the lemon in the chicken cavity and then pour the marinade over the chicken.   Place in refrigerator for a few hours or overnight, basting with the marinade occasionally.  Place into the base of the crock pot and cook on high for about 4 hours.  You can baste it with the juices about twice during cooking, trying not to leave the lid off too long.  Remove the chicken and cut into serving pieces.  Thicken the juices with a little flour mixed with water to make a sauce to pour over the chicken.  Serve with rice or potatoes and vegetables.  Serves 4.

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Casseroles are perfect for winter or when you know you haven't got much time to cook as you just set and forget in the crock pot.  I hope you enjoy this recipe and if you want to adjust it slightly then go ahead and let me know how it turns out.  Cooking is all about experimenting with the recipe to suit your tastes and this crock pot meal is no exception.

Beef Casserole with Paprika

1 kg steak cut into large cubes*
1 tab butter
2 onions, chopped
1 tab butter extra
1 tab plain flour
2 teas mustard
2 tabs tomato paste
1/2 teas regular paprika
1/2 teas smoked paprika
1/2 cup each of red wine and beef stock **
salt and pepper to taste

Brown the meat in the first lot of butter and remove to the crock pot.  Add the extra butter then add the onions and cook until clear then add the  flour.  Cook for a minute then add the rest of the ingredients to the pan.  Bring to the boil stirring constantly then pour over the meat in the crock pot.  Cook on high for 4 hours on high or 6 - 7 hours on low.  If  the casserole needs any more thickening do that now just before serving.  You may find you  need this as the meat does give off more juices during cooking.  Serves 4 - 5.

Serve  Beef Casserole with Paprika with rice, mashed potatoes or small whole potatoes.  As there are only two of us this crock pot meal makes two meals for us.  I serve it one night with the small potatoes topped with sour cream and steamed vegetables, and the next night with rice as a quick meal.

*  Cheaper cuts do well cooked on the low setting
** You can replace the red wine with the same amount of beef stock if you want.

My tastes have changed a little since then again and I like my food a bit spicier now so amend this recipe to your own tastes.  You can spice up the filling a bit more if you like with fresh chopped chili and/or other herbs.  You could also add a couple of tablespoons of sweet chili sauce to the recipe but then reduce the wine.

Stuffed Peppers with Beef and Rice

Grated cheese (optional)

Turn crock pot on to high and spray with non stick spray.  See how many peppers will fit into your crock pot.  Take the top off the peppers and seed them, then put aside.  Combine onions, garlic, beef, corn and salt and pepper.  Add the rice and the basil and fill the peppers, pressing the mixture into each.  Top with a piece of bacon.   Pour over the stock (or tomato juice).  Cover the crock pot and cook for 3 -4 hours.  Top with grated cheese or add just before serving.  You can serve these stuffed peppers with salad or  steamed vegetables as a meal or serve alone as an entree.

If you have any left over mixture you can roll it into balls, coat with breadcrumbs and fry.  You can heat and serve these as a snack or with fried eggs for breakfast.  I used fairly large peppers and could only fit 4 in my crock pot.  I think they are nicer though a bit smaller and then you will fit more in especially if you use an oval crock pot.   I hope you enjoy this crock pot recipe for Stuffed Peppers with Beef and Rice.

This crock pot spaghetti sauce recipe will serve at least 8 to 10 people so it is good for a big family, a party or even to freeze for future use when you are busy. You can also adapt it and add mushrooms, bacon or chili for a different taste.  I hope you enjoy this recipe as much as I do and find it easy to prepare.

Paulineh's Crock Pot Spaghetti Sauce

2 lb (1 kg) minced steak (use the best quality you can afford)
3 tabs oil
2 onions chopped finely
3 cloves garlic, minced
2 teas oregano
2 teas basil
2 cans whole or chopped tomatoes
5 ounces (140g) tomato paste
3/4 cup beef stock
1/2 cup red wine
1 tab sugar
salt and pepper to taste
Parmesan cheese for topping (optional)

Place the 2 tabs oil in a frying pan and heat, add the onion and garlic and stir until transparent.  Place in the base of the crock pot.  Add 1 tab oil and brown the meat in 3 batches and adding to the crock pot as they brown.  Now add the chopped tomatoes, tomato paste, beef stock, red wine, herbs and salt and pepper and mix well.  Put on the lid of the crock pot and cook on low for 6 hours.  In the last hour stir and add the sugar.  This cuts down on the acid from the tomatoes.

To serve cook the spaghetti or other pasta and pour the sauce on top or stir through.  Add Parmesan cheese if you like it.  You can also serve some crusty bread to mop up the sauce and a tossed salad.  Freeze any sauce that is left over for another meal.  I hope you like my crock pot spaghetti sauce.

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I turn the chicken a few times when I think about it so both sides are coated with the marinade.  This helps with the color and flavor so remember to do that step. You can also use drumsticks or wings if you prefer them to thighs.  Here is the recipe.

Chicken Thighs Oriental Style

Mix all the ingredients except the chicken and mix well.  Pour over the chicken pieces and marinate in the fridge overnight.  Turn once or twice.  Spray the crock pot with some oil spray and place the chicken pieces in the base.  Spoon any of the left over marinade over the chicken and cover.  Cook on low for 6 hours.

Serve with rice or with vegetables as I tend to do (you have probably noticed by now) as dinner is when I try and get my four serves in.  You can also serve this dish cold with salad.

*  You can use 2 dessertspoons of honey if you like it sweeter.