Slow Cooker Recipes?

Does any WFers use a slow cooker? If so, do you have any recipes to share?

I've just bought a new one, and so far have made beef stew in it, which was lovely, but now I'm thinking, 'hmmm... not sure what to do that's different from stew'.

Any ideas?

Roommates and I use crock pots for chili and pot roasts, but there's no real recipe in use. Just throw a bunch of shit in the pot and leave it cooking for at least a day.

What UA said. Slow cookers are not about recipes. They're about making anything into a good meal. Anything sensible you throw into a slow cooker will end up making a good meal. Be creative, and use the cheapest meats you can get because the slow cooker gives pretty much the same results regardless of the starting quality of the meat. If you don't want vegetables to turn to mush, add them towards the end of cooking.

The slow cookers require a reservoir of liquid for proper cooking, and they cook at a low enough temperature that the liquid doesn't boil off, so you're always going to end up with either something stew-like or a sauce. If you don't want stew, cook a whole piece of meat or a whole bird, something where it will be easy to pour off the liquid at the end and reduce the liquid to a sauce.

You can also do soups and sauces on their own in a slow cooker. There's no better way to make your own marinara sauce than to just throw the ingredients in the cooker, turn it on, and wait.

Summer, I recommend checking out CD Kitchen for recipes. I've found several there that I like.

We also use our slow cooker for doing whole chickens (throw in chicken, a half-cup of water or so, some poultry seasoning or whatever...then cook all day on low), roasts (throw in a rump roast with some prepared beef buillion, onion & parsley flakes, other spices to taste). I've got a good sesame pork recipe that I'll try to dig up for you as well as a good Shredded Mexican Chicken one.

Do you just guesstimate cooking times in that case?

I was thinking of doing joint of beef in it, but I've seen cooking times vary from 8 hours to 22 hours. I guess it doesn't matter too much as it shouldn't go dry with the liquid? My main priority is getting something easy but substantial for my husband who is currently working late evenings. I'm back working days, so it would be nice if we could have something we could both eat rather than faffing around with separate meals.

Oh, yes. I tend to start a project like that on a Saturday morning, just to make sure I have more than enough leeway to adjust my cooking time.

I tend to go a bit conservative with the liquid initially. I say it's better to add it sparingly as needed than it is to pour it off and take away some tasty goodness in the process.

Bless your heart. He'd better show some gratitude.

Do some stew with a crappy 12 oz beer poured into it. Adds a nice flavor.

How many quarts is your slow cooker?

Also, avoid putting small pieces of meat in unless you put a lot of them in.

Hmm, I don't do quarts... this is the one I have:


Edit: Actually, have just checked and I tell a lie, it's this one:

http://www.which.co.uk/reviews/slow-cookers/russell-hobbs-13792/review

That's what she said.

OK, you have a six quart (approximately) which is about double my crock pot's size.

You're in the UK, right?

I am indeedy.

I correct myself though, it's this one I have:

http://www.which.co.uk/reviews/slow-cookers/russell-hobbs-13792/review

caught a recipe once about making a chicken pot pie in one - one that had a removable inner pot that could go into the oven for the last part (baking the crust on top)
didn't check yours out so don't know if that would work for you
if not, could just have the innards of the pot pie (best part IMNSHO) and eat some bread or biscuits with it
(have to find the recipe)

Beef st...never mind.

The other thing I do with any regularity in a slow cooker is something I like to call "Bavarian Butt Blaster."

Buy a package of pork chops and a package of sauerkraut. Layer the pork chops and kraut into the cooker. Cook. Enjoy.

This tastes wonderful, but it makes your whole home smell like a Polish ghetto for days.

Most of the slow cookers I've had over the years won't go in the oven even for warming, an issue I found out the hard way in my bachelored youth reheating something.
I heard this *tink* followed by a sizzle as the contents of the unit dribbled into the botttom of the oven.


That was an Easy Off moment.

Beans are good to make in them, clean some say red beans, split peas, lintals and such, toss a slab of ham or a ham bone in and just keep the water level up and within a few hours, varied by the setting of course, you have a meal.

Yea, they are a great appliance to have around the house.

Whereas I would advise adding a little more water rather than risk it all cooking off during the day and coming out dry. It really depends on whether you'll be around during the day to check on it or not...

To prevent them from drying out during a long-term cooking process...

Just did a quick lookup...
Cook a beef roast in a Crock-Pot or a slow cooker for:
- six hours on low for rare,
- seven to eight hours for medium, and
- nine to 10 hours for well-done.
- Briskets may need to cook on low for 10 to 12 hours to become fork tender.
- Divide larger pieces of meat to ensure thorough cooking

Pork Roasts:
- A typical pork roast will take approximately eight hours on low heat in a Crock-Pot to reach an internal temperature of 160 degrees to be considered fully cooked. A bone-in roast will cook faster than a boneless roast, so be sure to allow an additional half hour or more for a boneless pork roast

I have a six quart slow cooker. The main thing I cook in it are roasts. I'll take a 4-6lb shoulder roast, liberally sprinkle on Montreal Steak Seasoning, a pack of Lipton Onion Soup Mix, about five cups of water, and a tablespoon of chopped garlic.

I set the timer to cook on high for 45 minutes per pound and then switch to low for an hour per pound. I'll flip it on when I leave for work in the morning and when I get home I'll toss in some potatoes I chopped the night before and some baby carrots. When the timer finally kicks off I remove the meat and let it stand while I spoon out the taters and carrots. I add a little cornstarch to the remaining liquid in the cooker to thicken it up and then I put the vegetables back in. Slice the roast and serve.

I've dirtied three dishes. The Slow cooker, the platter I slice the roast on, and the bowl I put the vegetables in while I thicken the stock.

Oh, I also use it for the obligatory nacho dip for football parties.

Two blocks of Velveeta processed cheese-like substance and two cans of Rotel. Heat on low until the cheese-like substance is melted.

Sorry to hear that. Mine comes in two parts - the outer heating container, and the inner serving pot which for this particular brand IS oven safe. Haven't seen this one around lately.
And I haven't put it in the oven. If I ever do the Chicken Pot Pie I'll just make the innards and bake some Biscuits to spoon it over and eat with it.

What the hell, my variation of "beef stew":

-Cubed beef chunks
-Chopped up carrots (fairly thick slices or cut to somewhere between carrot sticks and baby carrots)
-Potatoes, cubed to slightly bigger chunks than the beef
-Quartered onion
-Some chopped up celery (slightly smaller than the carrots)
-Whatever spices sound like a good idea. Definitely salt and black pepper, probably some garlic
-Flour

Throw all the crap in the pot and turn it on. Wait. If the gravy looks a little thin, add more flour, but realize that it'll thicken over time. So you'll start out with something like soup and later it will become a sort of meat flavored past with bits of meat and vegetables in it.

Mmmm... I gotta fire up the Crock Pot.

We use the slow cooker for tacos. Take that beef roast, put in on top of some chopped onions, and add a can of Rotel. Rotel is basically canned tomatoes, onions and peppers. It's a staple here, I know El Chup had never heard of it. Anyways, you may want to trim some fat, or drain it later. But that's your filling. You can do variations with chicken or pork. If you want some real mexican goodness, look up the recipe for chili verde.

Or toss in a pork roast with some BBQ sauce, and you've got some cheap and easy BBQ sanswiches.

I've given out too much rep in the last 24 hours, but I'll be sure to catch up. You're all superstars, 'tis much appreciated! x

I've never heard of Rotel either, and a quick search didn't seem to yield much in the way of buying it online.

So I had a look on eBay:

http://cgi.ebay.co.uk/ROTEL-ORIGINA...emQQptZLH_DefaultDomain_0?hash=item4a9b2780fc

I'm not sure I could bring myself to pay £20 for a tin of tommies.

I wouldn't pay those prices either, but it's good stuff. I buy it by the case.

Am I.....the only one who throws in the carrots and taters right away?

I like them to be mushy and soaked to the core with broth.

If you don't already do this, next time you make that dip, line the crock pot with one of those turkey-sized oven roasting bags.

It won't melt because it's meant to go in a hot oven and it'll cut your cleaning time down to nothing.

Cheese dip like that is great, but the cleaning up process sucks.

Mine are. In fact, most of the taters get smooshed when I pull them out of the stock.

Way ahead of ya, brother.

I've never had a problem cleaning my clow cooker.

One time, I thought I was going to - so I put some dish soap in, filled it up with water, and slow cooked it for a while until it just poured away.