I received a copy of the cookbook, Stock the Crock by Phyllis Good, so that I could give an honest review and a giveaway of the cookbook.
I use my crockpot infrequently, but I do have three Fix-It and Forget-It cookbooks (which were created by Phyllis Good as well) that I pull out and use when I do make crockpot recipes. I am trying to use my crockpot every Tuesday as that day is insanely crazy busy, so a crockpot meal is about the only way to ensure we will get a decent dinner.
Stock the Crock has beautiful pictures and is great quality. What sets this crockpot cookbook apart from other cookbooks is that it gives over 200 variations to 100 recipes so that users can customize the recipes to different dietary needs of those they take care or have as a guest in their home. There is gluten-free, paleo, vegan, vegetarian, and more variations for many of the recipes. The index in the back of the book shares which recipes can be prepared for these different needs, so it is easy to find recipes for each particular lifestyle.
I also loved the variety available and how many of the recipes are kid friendly, yet also adult enjoyable. I want to try the Easy Lasagna with Beef, Baked Ziti, Cilantro Lime Chicken, Swedish Meatballs, Screamin’ Good Carnitas, Homemade Hashbrowns, Cottage Potatoes, and Slow Cooker Brownies first.
I did try the Honey Baked Chicken Recipe — kind of.
I made it on Sunday, but it wasn’t done in time for lunch, so I let it keep cooking and then put it in the refrigerator and we will eat it for dinner tonight — after my crazy busy day. I also did not have boneless, skinless chicken thighs; I only had chicken legs. I ate a bite of it on Sunday — it was good; but not awesome. I will have to try it again with boneless, skinless thighs. Here is the recipe for Honey Baked Chicken.
- 4 pounds boneless skinless, chicken thighs
- 3/4 stick 6 Tablespoons unsalted butter, melted
- 3/4 cup honey
- 3 Tablespoons prepared mustard
- 1 1/4 teaspoons salt
- 1 1 /2 teaspoons curry powder
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Grease the interior of the crock pot (slower cooker) with butter or nonstick cooking spray.
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Arrange the thighs in the prepared crock.
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In a bowl, mix together butter, honey, mustard, salt, and curry powder.
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Pour the mixture over the chicken.
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Cover. Cook on low 3 1/2 -4 1/2 hours or until meat thermometer reads 175°.
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Spoon meat and sauce onto a platter.
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Serve over cooked rice.
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Mix all ingredients very well with your hands (you may want to wear rubber or disposable gloves) in a large bowl. I usually do about 8-10 pounds of half ground turkey, half ground beef. 
hands and put them in a big baking dish. I like to do mini-meatloaves instead of big meatloaves, as it is then easy to pull out of the freezer exactly what I need for a meal. Since my children aren’t big eaters yet, 2 or 3 of them will share one meatloaf. I form the meatballs and place them on cookie sheets that have an edge. (The recipe says to oil the pans first. I usually do not do this.) My husband is not a spaghetti lover, but he will eat it if he has meat! Again, I can just pull out how many 
meatballs I need, and my children are happy because they love spaghetti! 
I believe that a great ham stock makes or breaks potato soup. A tasty ham stock gives so much flavor to potato, bean, pea, and broccoli soups. When I cook the ham, I place the ham on a shallow rack in a 9″ x 13″ pan. Under the rack I pour some water. (The water is about 1/4″ – 1/2″ deep.) After the ham is cooked, I keep the drippings/water from the pan for stock for one soup, and I keep the ham bone with some meat on it to cook up for another soup. So I get two soups from every ham bone. 
of garlic and put it in the broth. I am able to use my stand mixer with the #2 shredder attachment. For years I used my Presto Salad Shooter. Of course, you can do it by hand, but I am so thankful I have modern conveniences to help me out! I like to use shredded potatoes and not cubed potatoes for the soup.
