Tailgating in the modern world means you use all the tools and conveniences that are at your ready. The average ordinary crockpot is one such convenience.
Sure it is great at home when you leave a pot roast stewing all day and come home to a wall of great smells. But will it work at the stadium parking lot? Why not? If you are not rocking a power source or generator you just aren’t doing things right.
Heck, I even know a gas and electric employee who keeps a basic crock pot in the back of his work van so that at lunch he can enjoy a warm, freshly made meal. If he can do it, well so can the tailgater.
First, let’s talk equipment. There are a variety of crock pots on the market. I prefer a basic one that has low, high and keep warm settings. If you want to get fancier than that you can get one with timers and other temperature settings. Some of them even come with add-ons and accessories. Just don’t get crazy as you need to measure the cost value of each.
Second, choose your meat. Pretty much anything you can make at home you can make in a crock pot. So get creative.
Third, figure out what will accompany your dish. Will you need a second or third crock pot to make these items? That sounds crazy, but the price point and convenience makes having multiple ones a possibility.
Are you ready to crock pot -up your next tailgate. Well, here are some recipes for you to consider:
Crock-Pot Tamale Dip
Ingredients
3 Cans of Tamales
3 (8 ounces) packages of Cream Cheese
Instructions
- Put all ingredients in Crock-Pot and cook on high for an hour.
- Lift lid and break up Tamales and Cream Cheese until smooth but still has pieces of tamales.
- Continue to cook on Low until Melted and Creamy.
- Use as a dip with your favorite Mexican Chips, tacos, whatever, use your imagination.
Easy Mexican Chicken Crock-Pot Chowder
Ingredients
- 1 can cream of chicken soup
- 1 can of yellow corn
- 1lb boneless, skinless chicken breast
- 1 can 4oz Fritos Jalapeno & Cheddar cheese dip
- 1 can chicken broth
- 1/2 cup canned green chilies
- 1c light sour cream
Instructions
Combine corn, cream of chicken, chicken broth, green chilies w/juice into crock-pot on low heat.
Add a chopped chicken to crock-pot and cook for 3-4hrs.
After 3-4hrs, in a separate bowl, mix 1C of the crock-pot mix with the sour cream and cheese dip and mix well.
Add the mixture to the crock-pot and cook for an additional 10-15mins.
Slow Cooker French Dip Sandwiches
Ingredients
- 2 1/2 lbs beef chuck roast
- 1 (14.5 oz) can beef broth
- 1/4 cup low sodium soy sauce (regular would be fine, just reduce the salt added)
- 1 1/2 Tbsp Worcestershire sauce
- 1 Tbsp honey
- 1 tsp liquid smoke flavoring
- salt and freshly ground black pepper, to taste
- 1 1/2 tsp onion powder
- 3/4 tsp garlic powder
- 6 Hoagie buns or 2 crusty baguettes cut into thirds (I prefer baguettes, the crispiness of them eliminates the possibility of soggy. The hoagies just make for a better picture =)
- 6 slices Swiss, Provolone or Muenster cheese, optional
Directions
- Place chuck roast in a slow cooker. In a mixing bowl, whisk together beef broth, soy sauce, Worcestershire sauce, honey, liquid smoke flavoring, salt, pepper, onion powder and garlic powder. Pour mixture over roast in slow cooker, cover slow cooker with a lid and cook on low heat 8 hours.
- Remove cooked roast from slow cooker and place on a cutting board, reserving broth in slow cooker. Shred roast with two forks. Using a fine mesh strainer, strain reserved broth from slow cooker into a bowl. Return shredded beef to slow cooker (no more cooking necessary) and pour 1/2 cup broth over shredded beef and toss to evenly coat. Sandwich beef between hoagie buns or sliced baguettes (buttered and toasted if preferred) and top warm beef with sliced cheese. Serve immediately with a side of remaining reserved broth for dipping.
Crockpot Caramel Apple Cheesecake Bites
Ingredients
Cookie Bottom:
- 1½ sticks butter, softened
- ½ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg
- 2 cups flour
- ½ cup Skor Milk Chocolate Toffee Bits
Cheesecake Center:
- 8 oz cream cheese, softened
- 1 can (14oz) sweetened condensed milk
- 1 egg
Topping:
- 1 apple, diced (optional, peel)
- 1 cup Kraft Caramel Bits
Instructions
- Spray crock well with nonstick spray
- In large bowl beat together butter, sugar, vanilla and salt (I used my hand held mixer)
- Add in egg and mix until combined
- Slowly add flour and mix until dough is formed
- Stir in toffee bits
- In a separate bowl beat together cheesecake ingredients
- Press cookie dough into bottom of crock
- Pour cheesecake mixture over the top and spread evenly
- Top with apple and caramel bits
- Cover and cook on high for 2-3 hours
- Cool completely when done before removing from crock
