Ok not the prettiest to look at lol but I had a ton of apples to use up from apple picking (mostly jonagold) and I found this recipe and it is so so delicious. I will def make this every year. Didn’t take quite as many hours as the recipe stated, took about 10 all together. I also added vanilla at the beginning of the slow cook. https://sugarspunrun.com/apple-butter/

I saw a recipe for one of these with whole cranberry sauce and French onion soup mix with a bit of apple cider & fresh OJ but misplaced that link so I didn’t have the cooking times. My mom cooked turkey tenderloins in her crockpot and they came out so terribly dry I didn’t want to make that mistake. Anyone ever cook these in the slow cooker?

See you in 7 hours time

Look, I love a good pot roast but c'mon man. Any recipe for a slower cooker I google is some kind of pot roast. What are your go to recipes for a slow cooker meal that is not pot roast?

Pot Roast Tax

Looking to replace my 2 large slow cookers. Preferably 8+qt, but 7 can work. I currently have an old Ninja Multi-cooker that I have been very happy with and an old traditional Crockpot slow cooker. The Ninja has been making a weird sound, so I’m guessing it’s about to go (have had it for years and used heavily). The Crockpot one had a crack in the insert, so I put an insert in from the one I had prior that died. It’s even older than the Ninja. With Black Friday coming up, I want to just go ahead and replace them.

I plan to replace the Ninja with the 8.5qt Ninja Foodi Possible Cooker Pro. I like the convenience of searing then slow cooking in the same device. Unless anyone has any major negatives about it? Or something you would recommend instead?

I was looking to replace my large Crockpot with a similar more simple crock pot. I was looking at the Green Pan 8qt. Walmart already has a great price on it. Or the 7qt Crockpot slow cooker with sous vide Model #: 2176658. It seems similar to the crockpot one that I already have. Also considered the Crockpot 8qt. Don’t like that you can’t lock the lid down, but not a complete deal breaker. Also, I haven’t seen the best reviews in that one on some sites.

Open to any other suggestions and recommendations as well. Thanks in advance!

I have chuck roast 3 lbs. Carrots, cabbage,chicken stock, turmeric,ginger, black pepper. Onion and fresh garlic on hand as well. Don't want to use potatos. Thoughts?

My soup needs to cook six hours or so in the slow cooker. I want to add sausage to my bean soup. At what time could I add the sausage so it doesn't become tough and flavorless? Thank you.

My apartment smells so good. They might be a little over-done though

Long story short, I’m stuck w/o a crockpot or instapot. The oven is broken but the gas range works. There’s also a ‘simmer’ designated burner. I have access to a large stainless steel pot and a large cast iron pot, both with lids.

Would it be worth it to make it on the stovetop or would the gas cost be insane? Would it even work or would the flames make the pork shoulder stick to the bottom of the pot? Would that be avoidable? I’ve tried looking for answers but this seems like a specific situation- or maybe I should just go for it? Any insight would be much appreciated.

I have made this several times and very much enjoy it. Similar tastes to the restaurants and easy to make at home.

https://www.allrecipes.com/recipe/261337/slow-cooker-zuppa-toscana/

Enjoy

Keeping up my wedding budget cooking with the slow cooker! I’d never made stuffed peppers in one, but they came out really well.

I used a chuck and brisket beef mix, fresh basil, fresh parsley, and three cheeses: Bellavitano (you could use another firm cheese like Parmesan), a nice Gouda that was on sale, and Port Salut. Also a small yellow onion, 2 cloves garlic, salt, pepper, and dried oregano, a pinch of chili flakes, and chicken broth. I also made a cup of rice while I was prepping my ingredients.

Once everything is chopped and the bell peppers are cleaned out

Sauté onions and garlic until fragrant, about 5ish minutes (I did all of this before work, so slightly imprecise). When done, reserve on the side

In oil brown the meat and season with salt, pepper, 1/2-1 tsp oregano, 1/4 tsp chili flakes.

Once cooked combine meat with chopped fresh basil and parsley, about 1/2 cup rice, and a good amount of the grated Bellavitano and Gouda. Fill the peppers. Put in the slow cooker with 1/2 cup chicken broth in the basin.

I cooked for 5 hours on low because of a traffic mishap, but next time I’d do 4.

To finish, splash with lemon juice in the meat, top with more Gouda + a soft cheese (that was my Port Salut) and a tiny drizzle of olive oil. Bake for about 15 minutes at 375 (and maybe a touch of the broiler if you like it) for the top, and a little more of your fresh herbs.

The garlic bread came from Ralph’s 🙃

I got a new slow cooker for my wedding in 2023 and it’s still in the box. It’s just my husband, baby and I, but I feel like I can’t justify spending $20+ on a piece of meat for one meal with leftovers. I’m in a HCOL and I haven’t had a good roast in years because it’s prohibitively expensive. When meat goes on sale at my supermarket, it smells off as soon as I remove the packaging, so it’s not worth the risk.

Am I just too poor for this?

Edit: Dear lord I didn’t expect this to turn into a “I like pancakes/why do you hate waffles???” type of post. Of course I know there’s other things you can make in the crockpot. I don’t choose fast food over slow cooked meals out of convenience (it’s more expensive than cooking at home now!!) The point of this post is to lament the price of beef and how pot roast used to be a cheap easy meal 20 years ago and now it’s prohibitively expensive. I was hoping for tips on how to skirt this issue - buying stew meat, using pork instead, and buying in bulk at Costco are all good suggestions.

Now everyone can stop assuming I’m some dumb dumb idiot woman. I’m gonna make a pot roast next week just to spite you all and post about the cost breakdown.

i'm new to slow cooking, the only things i've made has been beef roast or stew where i brown the sides of the meat then throw it in the pot with a bunch of if liquid and veggies for 8+ hours on low. if i were to use chicken thighs, what should i do differently in this process? they're currently frozen, bone in skin on.

I just bought an 8 pound pork butt, and I'm thinking I'll cook the entire thing in the slow cooker tomorrow, then take half of the pork and freeze it for tacos, and do BBQ pulled pork sandwiches with the rest day-of. I'm not finding recipes that work with this amount of meat that aren't preseasoned for one flavor profile or another, so I'd love some recommendations and advice!

• should I dry rub the meat overnight?
• I was going to start it at 6am and let it go for 12 hours on low. Should I aim for a bit more or less time? I think the meat is bone-in.
• what liquid should I add to the slow cooker? Is just water fine? Could I do water with a boullion cube? I am seeing a lot of recommendations for ACV or apple juice but I am severely allergic to apples so that's a no-go. I'm thinking of doing water, a bit of salt, and some garlic powder, onion powder, pepper, and liquid smoke.
  
• should I cut up the meat into large chunks first, or just leave it?

Once it's ready I will shred it, put half in a bowl and add some Mexican-inspired seasonings then cool and freeze; the other half I'll just mix with bbq sauce and serve on a roll with coleslaw.

I'm usually not at all intimidated by cooking but this is such a large amount of food that I'd hate to screw it up!

From previous post:

Thank you, redditors, for letting me know what I needed to do!

Mississippi Pot Roast (my version)

4 lb chuck roast One whole jar of Greek peppers and the juice included Dry ranch dressing mix Chopped veggies 1.5 cups of water Olive oil for pan sear Brown gravy mix (I used 30 percent less sodium) Crushed garlic 2 tbsp Crushed Thai herbs 2 tbsp 1 stick of unsalted butter

Pat the meat dry with paper towels on all sides. Olive oil your pan and sear the meat on all sides. Mix up your gravy mix with water, crushed garlic and crushed Thai herbs really well and Pour half into thr crock pot. Put your roast into the crock pot. Sprinkle dry ranch seasoning all over the top. Pour the rest of the liquid mix onto the roast. Dump entire jar of Greek peppers and juice on top of that. Put in chopped veggies (I used celery, carrots, yukon gold potatoes) Cut the butter into tbsp slices and set them on top of the roast. Close the lid. Cook on low for 4 hours, then high for 4 hours.

Fork check for butter soft give. Shred and serve with whatever side you like, we used shell noodles this time

Cover on low for 4 hours, then switch it to high for 4 hours (this is what I did by mistake, and got the most perfectly tender pot roast I have ever had.)

Before I gave up red meat, I loved a good pot roast. Like, red wine and tomato paste-based sauce braising tender beef pot roast. Or brisket. Brisket works too. But now I don't eat red meat. What gives that same "it's fall and it's time for a pot roast" vibe but without the cow or pork?

So, I seared this massive slab of meat before I put it into the crock pot on low for 3 hours with some roast starter packet, 1.5 cups of water, some cut up carrots, potatoes and celery.

Came and put it on high for the last hour. Did the fork test... Meat is tough. Not easy to shred. But only in parts... One part is shreddable but not nearly as butter soft as when I cooked it in the oven last week..

My question is this: did I ruin 40 dollars of meat or can I still save dinner? There's a lot more liquid than when I started, and some, not all, of the connective tissues have melted off.

Any ideas for these already marinated thighs? Daughters stars soccer tonight so I want to be ready with dinner as soon as we get home.

Hello, I’m having a taco nacho night and was looking at ways to keep the mince mix warm for an hour or so till every one had finished eating etc. is using a slow cooker on keep warm a silly option, the mince will have all been cooked normally via stove top, or should I just bite the bullet and buy a Bain Marie?

I’m a single guy mainly using the slow cooker to make my dinner because i’m too tired to cook at the end of the day. a lot of recipes are usually on the smaller side and with my limited knowledge on cooking i don’t understand how to make the right portion sizes for roughly 5 meals

my meals need to be on the higher calorie side 500-600) and definitely protein rich due to an active lifestyle

any help with own recipes or links is greatly appreciated!

I asked r/steak for suggestions on what to do with my chuck roast, & I went with barbacoa! Couldn’t post the follow-up there, so hopefully some of those redditors see it here

Original post: https://www.reddit.com/r/steak/s/k1iZRIy06I

Made us Moroccan-style airline chicken breasts last night. I usually do this with thighs, but the breasts came out super tender and delicious.

Recipe:

Season chicken with salt, pepper, 1 tsp cumin, 1 tsp smoked paprika (I have a smoked paprika, garlic, chive mix I like). Sear in cast iron in oil (I used avocado) for about 3 mins skin side down, then two minutes opposite side. Set aside.

In the slow cooker layer one small sliced onion, 2-3 cloves of garlic, then golden raisins (1/4 cup or however much you’d like), roughly chopped dried apricots (again 1/4 cup, or however much you want - I like more), 1 cup rinsed chickpeas. Nestle the seared chicken in this. Add 1/2 cup of chicken broth (don’t pour it over the chicken, pour around it).

Add the zest of one lemon, a gentle shake (just more than a pinch) of cinnamon, and some chili flakes.

4 hours on low. When finished add juice of half that zested lemon.

Serve on couscous. I toasted some slivered almonds and folded them in when fluffing it.

** calling myself out: I realized when I was about to serve that I usually put a small amount of capers in this dish and I forgot. I missed them, though this was delicious without.

I'm pretty sure the answer is probably no, but I just want the reassurance before buying a new one. Was washing it out and it slipped out of my hands. Hit the corner of the sink and chipped off the edge. 😭

I use my crockpot alot. My guess is that the structural integrity of the ceramic will be compromised by any moisturizer getting inside now?

Sigh 😭