Crock Pot Corner!

[PeninsulaPerson]

About this time of year, I always remember once again how much I love crock pot meals.

We have a 4-quart crock pot and just made some "basic" chili the other night. Basic ... but with a salad and topped off with some green hot sauce, it was delicious for the better part of 4-5 nights! And so easy!

(These days when a mediocre lunch out for 2 can cost $60 to $100, a crock pot is even more the "value play" ... . Plus the "magic" of a crock pot - put stuff in, leave it alone, 4-6 hours later it's dinner!)

I searched the forums and did not see a topic on this - specifically, do you have a favorite (and possibly a little different) crock pot meal that you make often -and- it's always good?

Googling for "unusual crock pot meals," I came across roasted potatoes in a crock pot. That was a new one to me - cooking just potatoes in a crock pot. I had a bag of little yellow potatoes in the refrigerator, so yesterday I washed them, cut them in half, tossed with some olive oil and s&p in a Ziploc bag, then put the potatoes in the crock pot on high for 5 hours. (The recipe I saw said 6 hours, but 5 seemed like quite enough.)

They came out just perfect! Skin a little crunchy and inside soft and creamy. Will definitely make those again again!

[cheesepep]

Funny enough, I just bought a slow cooker to replace my air fryer. Yes, I know that they are not the same, but I have limited shelf space. I have plans to cook Cantonese beef with tendons and daikon. This is typically served in a clay pot in a Chinese restaurant. I need to cook the tendons for hours before they are soft enough, so the slow cooker is good for me. I won't post the recipe here, but it is easily googleable.

[silverbullet75]

I slow-cooked some brisket the other day, cut into pieces and using foil to elevate the bottom layer / prevent soggy bits.

Though it was technically in the oven at low temp, I have also done it in a slow cooker. Bonus in my mind is that it's a cut of beef with exceptional value add (it's $4/lb at wholesalers, and a few slices at a bbq joint can easily run you $20).

[snackdog]

Navy bean soup with ham hocks can be pretty filling.

[PeninsulaPerson]

Though it was technically in the oven at low temp, I have also done it in a slow cooker.

One article I saw said that anything that could be cooked in an oven could be cooked in a crock pot/slow cooker.

Maybe. I wouldn't know for sure. But the crock pot is so much more fun than the stove. Just love not having to babysit it at all!

[PeninsulaPerson]

Navy bean soup with ham hocks can be pretty filling.

Yes, of course! And so delicious!

Pea soup in winter in New England - that actually is heaven!

Thanks for the reminder!

[Jeepergeo]

Pork Butt works great in a slow cooker.

Brown the butt in a cast iron skillet, transfer it to a slow cooker, cover it with diced Hatch chilies, and let it run for about 8-10 hours. Remove, pull with two forks, and enjoy in tacos, burritos, with eggs, etc.

Pork Butts are very ecnomical too, and primarily delicious.

[TomatoTomahto]

I am wondering whether the Cabbage Soup I make on the stovetop could work in a Crock Pot. Maybe, but I’m usually impatient and want to eat some right away. I’m also not sure mirepoix works in a crock pot, but the internet says I’m wrong.

[ColoradoRick]

My wife got a recipe from our daughter-in-law for barbecued spare ribs that are to die for! Plus no messy outdoor grill to clean up. Slow cooked and fall off the bone. We have them about 1x every 6 wks.

[JD2775]

3-4 lb Pork shoulder or brisket are my go-to's for the crock pot. Looking forward to doing one of them again soon!

[BIGal]

One of our favorites

Mississippi Roast:

3# arm or chuck roast
1/2 package of Hidden Valley Ranch dry seasoning
1/2 package of au jus dry mix gravy
1/2 stick butter
6 Peperoncini peppers

put the roast in the crock pot, sprinkle with dry ingredients, add butter and peppers, cover and cook (approximately 6 hrs)

Carrots, potatoes, onions, or whatever else may be added halfway through the cook.

Give it a try, you won't be disappointed.

[Kenkat]

My wife would qualify as what I would consider a “crock pot queen”. We probably do at least 1 meal per week. Some favorites:

- Beef Stew: Top round, carrots, onion, celery, sometimes potatoes but she usually does mashed on the side), beef bullion, an onion soup dry mix
- Boneless chicken breast (we get at GFS) slow cooked in various marinades or sauces
- Chili: a scratch recipe as well as a Wendy’s knock-off recipe
- Pork butt or pork loin

They are also great for keeping things warm at a party. We have multiple crock pots of various sizes. I am not sure of the exact count but it is at least 5.

[Charles Joseph]

This is the time of year when my wife will start making one of my favorites in the crock pot: Buffalo chicken chili. I'm working on eating less meat so she's going to try using seitan this year. It's a delicious recipe with homemade buffalo sauce and lots of bleu cheese. Yum.

[PeninsulaPerson]

I’m also not sure mirepoix works in a crock pot, but the internet says I’m wrong.

That would be a good one for an experiment!

Also - does anyone here know from experience if it's okay to put frozen chicken breasts in a slow cooker?
(The internet is all over the map on that one. I would do that for sure if I knew it was safe.)

[PeninsulaPerson]

My wife got a recipe from our daughter-in-law for barbecued spare ribs that are to die for! Plus no messy outdoor grill to clean up. Slow cooked and fall off the bone. We have them about 1x every 6 wks.

Would your wife let you share that recipe ... ?!

Or point toward something close to those fine ribs that would show up on a Google search?

[PeninsulaPerson]

One of our favorites

Mississippi Roast:

Give it a try, you won't be disappointed.

Thanks for the recipe - sounds excellent - love Peperoncini peppers!

[PeninsulaPerson]

This is the time of year when my wife will start making one of my favorites in the crock pot: Buffalo chicken chili. I'm working on eating less meat so she's going to try using seitan this year. It's a delicious recipe with homemade buffalo sauce and lots of bleu cheese. Yum.

Another mouth-watering sounding one - can you get a recipe to share?

Also interesting about seitan. I do love tofu but seitan is new to me.
(Will have to see if tofu can be cooked in slow cooker!)

Thanks all very much!
This coming winter is already sounding more delicious to me!

[just frank]

This is the time of year when my wife will start making one of my favorites in the crock pot: Buffalo chicken chili. I'm working on eating less meat so she's going to try using seitan this year. It's a delicious recipe with homemade buffalo sauce and lots of bleu cheese. Yum.

Another mouth-watering sounding one - can you get a recipe to share?

Also interesting about seitan. I do love tofu but seitan is new to me.
(Will have to see if tofu can be cooked in slow cooker!)

Thanks all very much!
This coming winter is already sounding more delicious to me!

As a newbie vegan... I would recommend making the chili with meatless sausage. 'Field roast' makes some excellent products that taste like seasoned chicken or pork sausages, even if the texture is slightly different. One tip is that the sausages would tenderize or fall apart under slow cooking, so I would slice and saute/brown them separately and add them to the chili near the end of the cooking cycle.

[Charles Joseph]

This is the time of year when my wife will start making one of my favorites in the crock pot: Buffalo chicken chili. I'm working on eating less meat so she's going to try using seitan this year. It's a delicious recipe with homemade buffalo sauce and lots of bleu cheese. Yum.

Another mouth-watering sounding one - can you get a recipe to share?

I'll definitely get the recipe from my wife and post!

[calqueuelater]

I mistakenly read the title too quickly and thought it said "Crack Pot Corner"; thought we were opening a new sub-forum.

[Chv396]

We always prepare beef stew and “Sunday Roast” in our Crock Pot during the fall and winter months. Great hearty, filling meals. We buy a chuck roast at the market and cook it slowly until it is tender. We like beef & barley soup also - thick and hearty.

[PeninsulaPerson]

I mistakenly read the title too quickly and thought it said "Crack Pot Corner"; thought we were opening a new sub-forum.

Good one!

[PeninsulaPerson]

As a newbie vegan... I would recommend making the chili with meatless sausage. 'Field roast' makes some excellent products that taste like seasoned chicken or pork sausages, even if the texture is slightly different. One tip is that the sausages would tenderize or fall apart under slow cooking, so I would slice and saute/brown them separately and add them to the chili near the end of the cooking cycle.

Thanks for the tips! I have good experiences with some meatless meats. Always experimenting!

[LaurenRose]

I make Eastern European stuffed cabbage rolls in mine and sometimes Chinese hot and sour soup.

[runner3081]

This is the time of year when my wife will start making one of my favorites in the crock pot: Buffalo chicken chili. I'm working on eating less meat so she's going to try using seitan this year. It's a delicious recipe with homemade buffalo sauce and lots of bleu cheese. Yum.

Another mouth-watering sounding one - can you get a recipe to share?

Also interesting about seitan. I do love tofu but seitan is new to me.
(Will have to see if tofu can be cooked in slow cooker!)

Thanks all very much!
This coming winter is already sounding more delicious to me!

As a newbie vegan... I would recommend making the chili with meatless sausage. 'Field roast' makes some excellent products that taste like seasoned chicken or pork sausages, even if the texture is slightly different. One tip is that the sausages would tenderize or fall apart under slow cooking, so I would slice and saute/brown them separately and add them to the chili near the end of the cooking cycle.

Better yet, skip the unhealthy fake meat (highly processed and high sodium, typically) and use beans or lentils as a meat substitute.

[PeninsulaPerson]

... and sometimes Chinese hot and sour soup.

Will you share your recipe for that???!

[PeninsulaPerson]

Better yet, skip the unhealthy fake meat (highly processed and high sodium, typically) and use beans or lentils as a meat substitute.

Another good point - love lentils!

Thank you!

[runner3081]

Without using a plastic liner, how in the heck do you keep the slow-cooker enamel/ceramic pot clean? We use our rice cooker for most everything, but it is too small for a big batch of beans.

In the slow cooker, I find that I need to clean the pot many times to get all of the residue off.

[PeninsulaPerson]

Without using a plastic liner, how in the heck do you keep the slow-cooker enamel/ceramic pot clean? We use our rice cooker for most everything, but it is too small for a big batch of beans.

In the slow cooker, I find that I need to clean the pot many times to get all of the residue off.

Here's hoping others comment on what they do.

I just let it soak in the sink while we're having dinner the first night, then put it through the dishwasher. Never had any residue.

Some people suggest spraying the ceramic pot with Pam first.

[AznSaver]

I actually gave away my crock pot to a friend that broke theirs as I have switched to using an Instapot (pressure-cooker).
It does have a slow cooker function which is finicky, too low/ too hot, however I just use it for it's intended purpose.

My go to recipes are pork shoulder carnitas and Japanese curry w/pork.
Both recipes work fine in a crock pot, but having them start to finish in less than hour is much more appealing to my lifestyle.

[Nver2Late]

My wife got a recipe from our daughter-in-law for barbecued spare ribs that are to die for! Plus no messy outdoor grill to clean up. Slow cooked and fall off the bone. We have them about 1x every 6 wks.

DW will slow cook the ribs then I will finish on the grill - yummy stuff.

Our go-to in the crock pot is lamb chili and stews. It seems like after every holiday, our local Costco dumps lamb dirt cheap. DW buys it up, grinds some into burger, but the majority is chunked and put in the freezer for stews and chili. Yummy yummy.

[evelynmanley]

I love this thread!

If you like VERY spicy food, you might like our crock pot pinto bean recipe. Of course, if you're not into spicy food, leave out the jalapenos and replace with bell peppers.

5 cups of dry pinto beans
one large onion, diced
10-15 large jalapenos, chopped or sliced
10 large garlic gloves, sliced (or 3 heaping tablespoons of store-bought crushed garlic)
6 cups of water (we use reverse osmosis water when cooking)

Cook on high for 3.5 hours.

I mush it all together with a potato masher so it looks like refried beans, put it in several smaller containers and freeze them. I use the beans for making tostadas (corn tortilla in a skillet topped with the beans and cheese until melted, then topped with avocado and lettuce or cabbage) for breakfast every morning. I work on a farm, and this keeps me going for several hours.

[PeninsulaPerson]

If you like VERY spicy food, you might like our crock pot pinto bean recipe.

Oh, that sounds good!

Thanks for sharing!

[TomatoTomahto]

I make Eastern European stuffed cabbage rolls in mine and sometimes Chinese hot and sour soup.

Oh please, the recipe for the stuffed cabbage rolls.

[WoostaGal]

I actually gave away my crock pot to a friend that broke theirs as I have switched to using an Instapot (pressure-cooker).
It does have a slow cooker function which is finicky, too low/ too hot, however I just use it for it's intended purpose.

My go to recipes are pork shoulder carnitas and Japanese curry w/pork.
Both recipes work fine in a crock pot, but having them start to finish in less than hour is much more appealing to my lifestyle.

One plus to using the InstantPot for slow cooking is that you can saute onions, garlic, etc on saute mode, then add the rest of
your ingredients and go to slow cooker mode. Some slow cookers also allow this, which can be highly beneficial to flavor.

Another plus for me for using the slow cooker is that I can put it on my enclosed porch during the summer and avoid heating
my house. My house has been air sealed for energy efficiency (spray foamed to close up all the openings to the outside)
so another benefit to going to the porch with the slow cooker is that all the odors and humidity vent more easily to the outside.
Because my house is so air tight, odors from cooking can linger for a long time.

[WoostaGal]

If you like VERY spicy food, you might like our crock pot pinto bean recipe.

Oh, that sounds good!

Thanks for sharing!

+1

[MJS]

The stores have Christmas Trees up, so it's sorta the Holiday Season... I make 3-4 cans of dulce de leche in October each year, for gifts, baking and toppings.
https://crockpotladies.com/wprm_print/40787

[BolderBoy]

Beef Burgundy Stew

large Crock Pot (from Costco)
4-5 lbs stew beef (from Costco)
10-15 red potatoes, cut up
2-3 celery stalks, cut up
2-3 carrots, cut up
1 can green beans
1 can corn
1 large onion, cut up and saved (to be added later)
2 Tbsp Olive Oil
2 cups cheap burgundy wine
Spices

• 1 tsp dried thyme
  1 tsp dried parsley
  1 tsp allspice
  2 tsp minced garlic
  pepper to taste

start this at 7-8am
Plastic liner for crock pot (to save cleaning time)
Crock Pot on low (set for 10 hours cook time)
Olive oil 2 Tbsp on bottom

• a) 1/2 potatoes, 1/2 celery and 1/2 carrots layered
  b) add 1/2 the stew beef as next layer
  c) add 1/2 spices

Repeat a), b), and c)
Corn and green beans on top of that
Drizzle burgundy wine overtop everything
Cover and go away

At 8 hour mark, add onions

Starting around 5-6 hours the smell will make your mouth water.

Beware: the result of the above is about 7-8000 kCalories

I use a slotted spoon to mix up the result and put 5 large containers of it in the freezer to be eaten over the next 2 weeks and one bowl for tonight. The plastic liner makes cleanup a cinch.

[MishkaWorries]

I make Eastern European stuffed cabbage rolls in mine and sometimes Chinese hot and sour soup.

Oh please, the recipe for the stuffed cabbage rolls.

I don't have a recipe to share because wife says it's "too much work" to make. But I remember my mother's trick was to freeze the cabbage leaves so they'd always be soft.

[Nver2Late]

I was going to comment that I don’t like the idea of cooking in plastic, but I walked into the kitchen and lo and behold DW has the crockpot running on the counter, lamb stew, in a plastic bag (that’s new to us). Live and learn.

(I guess I never questioned the plastic bag at the seafood boil).

[TomatoTomahto]

I make Eastern European stuffed cabbage rolls in mine and sometimes Chinese hot and sour soup.

Oh please, the recipe for the stuffed cabbage rolls.

I don't have a recipe to share because wife says it's "too much work" to make. But I remember my mother's trick was to freeze the cabbage leaves so they'd always be soft.

Well, thanks for asking her.

[tooluser]

I used to have a crockpot but got rid of it. Everything tasted the same and was overcooked, off-flavored, dry or mushy. It took me about 20 tries and a dozen recipes to figure out that it was simply boiling everything to death. I'll probably try again sometime with a new one, but I've had a lot better luck using a dutch oven inside an oven at low temperature. That heats the house up in the summer though.

[momvesting]

The stores have Christmas Trees up, so it's sorta the Holiday Season... I make 3-4 cans of dulce de leche in October each year, for gifts, baking and toppings.
https://crockpotladies.com/wprm_print/40787

I was going to recommend the Crockpot Ladies website! I also bought their book on Amazon, well worth the money!!

[kacang]

Pulled pork, all kinds of stews/chilli, apple butter. Latest experiment is bubor hitam, a sweet South East Asian porridge made with black glutinous rice. Normally it requires a careful watch over the stove for a long time, to avoid burning at the bottom. Easy-peasy in a crockpot, throw it in with pandan leaves & palm sugar before going to bed. Wake up to the wonderful aroma of bubor hitam, ready for breakfast. The slow cooking over low heat brings out extra creaminess & fragrance.

[cheesepep]

Basic question: I have a cheap Hamilton slow cooker that has a knob with three settings: warm, slow, high. After I turn it to low or high, does it automatically go to warm after a set number of hours?

I used to own a cheap crock pot which did that and it was nice if I left the meat to cook when I was at work. But I’m not too sure about my Hamilton. It seems to remain at the same setting until I turn the knob myself. This is dangerous for when I’m at work.

[silverbullet75]

I make Eastern European stuffed cabbage rolls in mine and sometimes Chinese hot and sour soup.

Oh please, the recipe for the stuffed cabbage rolls.

+1

[PeninsulaPerson]

I was going to recommend the Crockpot Ladies website! I also bought their book on Amazon, well worth the money!!

Thanks for the excellent recommendation

Those Crockpot Ladies have some really good ideas. Great photos!

[PeninsulaPerson]

I used to have a crockpot but got rid of it. Everything tasted the same ...

Sorry you had that experience!

It can be all gloppy stuff but it certainly doesn't have to be.

[PeninsulaPerson]

The stores have Christmas Trees up, so it's sorta the Holiday Season... I make 3-4 cans of dulce de leche in October each year, for gifts, baking and toppings.
https://crockpotladies.com/wprm_print/40787

OMG - homemade dulce de leche!!!

I don't dare have it in the house because it calls my name day and night until I consume it all ... !

And there are those Crockpot Ladies again!

(It does seem safer to make dulce de leche in a crock pot!)

[DarthSage]

I love, love, LOVE my crockpot!

One of my favorite sources for recipes is "Make it Fast, Cook it Slow"-- https://www.ayearofslowcooking.com/2007 ... cipes.html I like that she talks about her successes as well as failures. She has several cookbooks (I own two). She also does many things aside from main dishes.

I will agree with w PP that meat can get mushy. That's not bad for, say, Salsa Chicken, where you want it shredded. It's terrible for bone-in pork chops. So, I tend to stick with larger cuts of meat--pot roast is fine, it works well with pork loin, etc.

I'm more inclined to do spaghetti sauce or chili on the stove--since you need to brown the meat/vegetables, you already have a large, dirty pot, so why make another?

I will definitely google "Crockpot Ladies"--I'm always game for new recipe ideas.