The Official Crock Pot/Slow Cooker thread
So, I cook a lot in a slow cooker.
And, I am pretty sure that I can't be the only one.
Jobs, family, gigs, etc, can get in the way of a tasty meal.
But, sometimes, you gotta cook.
I fully admit to being a slow cooker, and I don't care who knows it. :D
Anyone want to throw in some recipes?
I will if you will...
I'm in. Crock pot cooking is so easy; it's very hard to screw it up.
Here's one for lazy guys like myself.
Pork chops (I like the thin ones with the bone)
Coarse chopped onion
turn it on and forget about it until the aroma won't let you forget about it no more.
Maybe steam some broccoli or asparagus if you're energetic.
Is it "safe" to put them on and go out for a few hours?
I'm afraid to leave home with my stove/oven on :(
Thin boneless pork chops. Bone in are fine too.
Potatoes, we usually peel them, sliced to about the thickness of a nickel.
Cream of mushroom soup.
Add spices and shredded cheese before eating.
Portions and measurements vary for how many people you are feeding. Just eyeball it as you dump in ingredients. That's what I do. Be sure everything is covered in the soup though.
My wife is the crock pot girl... Me I'm the dutch oven devotee. If the house is burning, I'm taking the Le Cruesette right after cat dogs, basses and guitars...
Shot and a beer stew and Coq au Vin a la Mark Bittman are the first two dishes that come to mind. Also did a nice leek white wine and pork cheek braise recently that was way yummy... Sow cooking on the stove is definately my thing.
I do all the cooking in my house, being a househusband and all.
My favorite is a nice pork loin, a chopped onion, some garlic, cream of chicken soup, sour cream, and paprika. let that go for about six hours on low...mmmhmmm. That's good food.
These cookers are usually left, to cook meats, for 4 -8 hours at a very low temperature. This produces a very tender cooked meat. And they're very safe.
Many times, I have put pork ribs with BBQ sauce in the crock pot at 10pm evening and left it on at a low temp setting. By morning, I'll have tender pork ribs, so tender the bones just slide out of the meat. And with less shrinkage.
Corned beef and cabbage! Yum!
Skinless boneless chicken thighs cover in equal parts hot salsa and grape jelly is pretty freaking good too.
Made a dried minestrone soup mix last weekend. Added tomatoes and Italian sausage. House smelled great and the soup was killer.
Glad to see my peeps here. I knew I wasn't alone...
Last night was Green chile pork: tomatillo salsa, roasted chiles, garlic, cumin, and a big ol' pork butt.
In by 10 am, ready to eat at at 6 pm. Also works well with chicken instead of pork.
We use ours intermittently, but it's a nice option, especially since we're both regularly away from early morning until late at night.
I do a "chili" which is more of a stew, but still pretty tasty with some warm bread and a dollop of sour cream at the end of the day.
Your choice of meat (or lack thereof)
About half an hour before serving add:
any additional seasoning...
Mom uses them quite often. I've sworn I'm getting one when I move out. Do all the work while you get ready for the day, enjoy amazing hot food at the end of the day.
Beans and Ham in the crockpot right now.
A box of Jiffy cornbread mix when we get home from work tonight and supper's on.
As the weather turns cooler, and since I'm home most days, the crockpot is my friend this time of year.
My personal fave is a nice quick skillet rue poured in the crock, followed by a couple double handfuls of chopped veggies, whatever is fresh at the store that day, or frozen works if that's all you have or don't want to take the time to wash and chop fresh. Pour in just enough broth (whatever your personal favorite is) to cover the veggies. Put the pot on high and cover, cook until the veggies break down and you are left with a nice thick porridge, gravy, whatever? Take a couple pounds of venison backstrap, trim it good, then cut it into medium cubes and lightly flour and brown it in some bacon grease. Pour the meat and grease into the pot, turn the heat to low, cover it and walk away. I'll check it every few hours and skim off any grease that's worked it's way to the top. When the meat can be pulled apart with a fork it's ready. It's fine as is or can be served over rice or pasta if that's your pleasure.
My favorite way is to take some real crusty buns, cut them across and brown the soft side in a skillet with a little butter and garlic salt. Put the toasted side up on a plate and cover for an open faced sandwich. Some onion straws on the side and it's a proper meal you could feed to company.
Le Creuset French oven, this color. Chuck roast, marinated in a DIY vinegar-based hot sauce overnight. Jerk sauce and/or pepper-infused rum for pork. Plum/Thai basil/pepper jelly for chicken. Add veggies for last hour only. A little high temp, lid off cooking at beginning or end to taste, or brown both sides of meat at start.
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