The Crockpot Meal Plan

I put together a crockpot meal plan for you. Each day of the week you’ll be making a different crockpot main dish. Just add a side if needed and dinner is done. This is perfect for those busy weeks (like the first week back in school for example).

Enjoy!

Crockpot Cooking Meal Plan (pdf)

Warmly,
Susanne – The Hillbilly Housewife

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Comments

  1. says

    Are you saying you put the whole chicken in the crockpot with no liquid?? This might really solve my roasting a chicken during the summer dilemma! But I want tp be sure I’m not misunderstanding before I try it.
    Thanks for your time!
    LG

    • The Hillbilly Housewife says

      That is correct, LeaG. However, some people pour a bit of chicken broth (about 1/2 inch) in just because it makes them more comfortable. But, if you get a good, fat chicken, you’ll have enough juice and fat running off to make liquid and moisten the bird. Be sure to get a small bird that doesn’t over-crowd the cooker and you’ll be all set. Let us know how your chicken turns out.

    • Becky B. says

      I roast whole chickens in teh crock pot all the time, esp. in summer when I don’t want to heat up my oven (and kitchen!). Instead of foil balls, I use canning rings. 6 fit in my oval crock pot nicely and hold the chicken up nicely. Suzanne (HBHW) is right, you REALLY do not have to put in liquid!

  2. Stephanie says

    I did the chicken in the crock pot last Thursday with no added liquid and it worked out beautifully! Thank you so much for the idea~ I can’t wait to try the others! :)

  3. Violet says

    What does the foil do for this dish? What would I experience if I didn’t use it? Thanks so much, love your site!

  4. Cynthia says

    I have a large oval crock pot that I use to cook 2 chickens in at a time for the rotisserie method. After cooking, I used my kitchen shears to cut each bird in half, placed in a freezer bag, and placed them in the freezer. What a time saver. Of course, this doesn’t save you money unless you get the chickens on sale in the first place! Loved your ‘weekly’ plan for using the crock pot.

  5. Lorie says

    I have been doing the whole chicken for years. It is good in the summer months in South Louisiana not to heat up the oven. I usually throw a can of cream of mushroom soup, a pkg of onions and a pkg of gravy mix and served over rice…,

  6. Barbara says

    I have tried both the rotisserie chicken as well as the French Dip recipes. Both were excellent! I also cooked 2 Cornish Game Hens the exact same way as the whole chicken and they turned out great!

  7. says

    Yay. Thank you so much. This is my meal plan this week. Now I just need to write up a grocery list. SInce there is only two of us at home, I’ll be able to freeze a lot of the left overs. Super exciting. I wouldn’t mind seeing more of these. Or a book of nothing but crockpot meal planning.

  8. sarah ritchie says

    I can not wait to get a new crockpot, well new to me lol! I will be using this like crazy! It will come in handy on the days that the kids schooling seems to take forever and when mine does to. Thanks!

  9. LeslieC says

    After reading The Crockpot Meal Plan, I dusted off the old crockpot and bought everything for the week along with liners for the cooker, since mine is cracked. I really like the idea of keeping the kitchen as cool as possible. With gardening coming into full swing, along with the kennel and farm chores, “simple” is quite attractive and you make me look smart, Susanne!

    • The Hillbilly Housewife says

      Thank you, Leslie. I hope you find your crockpot to be a real asset in the kitchen. There are quite a few crockpot recipes on the website and people are always ready to give more tips and share their recipes. Keep checking back for more.

  10. Cristina says

    When i did the whole chicken in the crockpot, the skin is soft, and doesnt look edible. Is this how it’s supposed to look? Thank you for your help. Cristina

    • The Hillbilly Housewife says

      Any time you cook chicken in a closed, moist environment, you’ll get juicy meat but not get crispy skin. Dry heat is the only method to get crispy skin on the chicken. You could remove the chicken to a roasting pan (uncovered) and stick it in a hot oven for 10 to 15 minutes to crisp up the skin.

      • rose59 says

        I keep a bottle of “kitchen bouquet” in my cabinet for brushing on chickens and turkeys just before putting the lid on the crock pot or 18 quart roaster. It is kinda like a fake tan but it works great at giving a very pleasing dark look to the skin, It does not crisp it up, but it sure looks more tasty. If it is a turkey, I smear butter on the skin and brush on my k.b. and roast away. If it is a chicken, I pretty much do the same, except load it up with the herbs and the gently brush on the k.b., then I may need to put on a few more herbs. You can get k.b. at WM or Kroger for sure. A little goes a long way.

    • The Hillbilly Housewife says

      Yes, I would make sure that the chicken is defrosted all the way to make sure it cooks evenly.

  11. tealady3 says

    Thank-you for the pdfof Crockpot cooking, looking at all of them I can’t wait to try them.

    The shredded pork roast sounds so yummy and I am going to make the chicken tonight.

    Thank-you so much.

  12. Maggie says

    I use my crockpot at least once a week. If I don’t have time to do everything in a morning, I can brown the hamburger the night before when I am making dinner or if I am making a dish with sauce, get everything ready the night before and have it ready to pour in before you leave for work.
    I know some put the entire liner in the fridge and put it in the metal pot in the morning but I have not done that because I am afraid the ceramic liner will break. But just have all the ingredients prepped so you can add them. I can smell my dinner when I am walking up to the porch from my car and it really is nice not to do anything but put a veggie together and warm some bread.

    • The Hillbilly Housewife says

      Thank you, Maggie, for sharing your thoughts. My understanding is that you shouldn’t put your dinner together in the liner, refrigerate, then start it in the morning. There may be some concern that the crock holds the cold for so long that the food inside doesn’t get hot fast enough and hovers at the danger-zone temperature for too long. Another concern is as you mentioned – the cold crock cracking when it comes in contact with the hot elements inside.

      I do what you do – prepare the ingredients the night before, then put everything together in the morning. Washing, peeling, and chopping vegetables ahead of time is a big time saver. If I’m browning chicken, I’ll just do that quickly in my big skillet while I’m making coffee in the morning. I don’t do that the night before because I don’t want partly cooked chicken sitting in the refrigerator overnight.

      Does anyone else have any tricks they use to make crockpot cooking even easier? Please share them in your comments here. And thanks again, Maggie, for taking time to share your crockpot experiences.

  13. Leslie says

    I’m curious as to why people repeatedly say that the crockpot doesn’t heat up the kitchen in the summer. Mine always has. Maybe not as much as the oven, but it still emits heat. Am I doing something wrong?

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