Crock pot / Slow cooker recipes (2 Viewers)

[jurb26]

Going to try this soonhttp://www.eatliverun.com/slow-cooker-beef-short-ribs-in-cabernet-sauce/

Did this today. Holy #### was it good. Highly recommend.

Made this today, just enjoyed it now. Damn, that is spectacular!

Made it with an organic rice.

 

[Mr. Ected]

Here is an easy one. Slow Cooker Poached Salmon. My son that loves fish inhaled it!

Slow Cooker Poached Salmon
Serves 4 to 6

2 cups water
1 cup dry white wine
1 lemon, thinly sliced
1 shallot, thinly sliced
1 bay leaf
5-6 sprigs fresh herbs, such as tarragon, dill, and/or Italian parsley
1 teaspoon black peppercorns
1 teaspoon kosher salt
2 pounds skin-on salmon (or 4-6 fillets), preferably farm-raised
Kosher salt and freshly ground black pepper
Lemon wedges, coarse sea salt, and olive oil for serving

Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt in the slow cooker and cook on high for 30 minutes.

Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until salmon is opaque in color and flakes gently with a fork. Start checking for desired doneness after 45 minutes to an hour and continue cooking until preferred doneness is reached. (Salmon can be held on the warm setting for several hours.)

Drizzle salmon with good-quality olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.

 

[Jules Winnfield]

Here is an easy one. Slow Cooker Poached Salmon. My son that loves fish inhaled it!

Slow Cooker Poached Salmon

Serves 4 to 6

2 cups water

1 cup dry white wine

1 lemon, thinly sliced

1 shallot, thinly sliced

1 bay leaf

5-6 sprigs fresh herbs, such as tarragon, dill, and/or Italian parsley

1 teaspoon black peppercorns

1 teaspoon kosher salt

2 pounds skin-on salmon (or 4-6 fillets), preferably farm-raised

Kosher salt and freshly ground black pepper

Lemon wedges, coarse sea salt, and olive oil for serving

Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt in the slow cooker and cook on high for 30 minutes.

Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until salmon is opaque in color and flakes gently with a fork. Start checking for desired doneness after 45 minutes to an hour and continue cooking until preferred doneness is reached. (Salmon can be held on the warm setting for several hours.)

Drizzle salmon with good-quality olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.

This does sound really tasty served on some fresh mixed greens

 

[Tau837]

Here is an easy one. Slow Cooker Poached Salmon. My son that loves fish inhaled it!

Slow Cooker Poached Salmon

Serves 4 to 6

2 cups water

1 cup dry white wine

1 lemon, thinly sliced

1 shallot, thinly sliced

1 bay leaf

5-6 sprigs fresh herbs, such as tarragon, dill, and/or Italian parsley

1 teaspoon black peppercorns

1 teaspoon kosher salt

2 pounds skin-on salmon (or 4-6 fillets), preferably farm-raised

Kosher salt and freshly ground black pepper

Lemon wedges, coarse sea salt, and olive oil for serving

Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt in the slow cooker and cook on high for 30 minutes.

Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until salmon is opaque in color and flakes gently with a fork. Start checking for desired doneness after 45 minutes to an hour and continue cooking until preferred doneness is reached. (Salmon can be held on the warm setting for several hours.)

Drizzle salmon with good-quality olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.

 

[Swing 51]

Anyone used Tipsy's rub (ha ha) on a pork butt or other meat(s) in the crock pot? Wondering if it should only be used for BBQ/grilling/smoking?

 

[VA703]

Anyone used Tipsy's rub (ha ha) on a pork butt or other meat(s) in the crock pot? Wondering if it should only be used for BBQ/grilling/smoking?

google Memphis dust

that's pretty good on smoked and bbq

 

[Tiger Fan]

Anyone used Tipsy's rub (ha ha) on a pork butt or other meat(s) in the crock pot? Wondering if it should only be used for BBQ/grilling/smoking?

I personally wouldn't waste it in the crock butt. just use a store pot one and save tipsy's for the pit

 

[Swing 51]

So it is possible to cook a pork shoulder/boston butt too long and dry it out? Better to leave it in the crock for 6 hours vice the usual 8-10?

 

[Brony]

So it is possible to cook a pork shoulder/boston butt too long and dry it out? Better to leave it in the crock for 6 hours vice the usual 8-10?

if you have a liquid in the bottom of the cooker (coke, apple juice, etc.) and the lid on the whole time, then I can't see how it can be dried out(?). I've done 10 hours with no problems.

 

[Chaos Commish]

So it is possible to cook a pork shoulder/boston butt too long and dry it out? Better to leave it in the crock for 6 hours vice the usual 8-10?

if you have a liquid in the bottom of the cooker (coke, apple juice, etc.) and the lid on the whole time, then I can't see how it can be dried out(?). I've done 10 hours with no problems.

I've definitely dried out a pork shoulder in the crock pot. It was always covered in plenty of liquids. The juices in the pork ended up in the liquid not in the meat.

I have a five pound cross rib pot roast slow cooking right now with a recipe made from handy stuff that sounded like it would be good or at least not ruin it. If it comes out great, I'll share the ingredients.

 

[Swing 51]

So it is possible to cook a pork shoulder/boston butt too long and dry it out? Better to leave it in the crock for 6 hours vice the usual 8-10?

if you have a liquid in the bottom of the cooker (coke, apple juice, etc.) and the lid on the whole time, then I can't see how it can be dried out(?). I've done 10 hours with no problems.

I've definitely dried out a pork shoulder in the crock pot.

So what do you suggest? Decreasing cook time? More liquids?

 

[Chaos Commish]

So it is possible to cook a pork shoulder/boston butt too long and dry it out? Better to leave it in the crock for 6 hours vice the usual 8-10?

if you have a liquid in the bottom of the cooker (coke, apple juice, etc.) and the lid on the whole time, then I can't see how it can be dried out(?). I've done 10 hours with no problems.

I've definitely dried out a pork shoulder in the crock pot.

So what do you suggest? Decreasing cook time? More liquids?

When it pulls apart easily when being moved a little with a fork it's done. I rarely time anything in a crock pot. I usually start on high and leave it there until it's really steaming (about two hours this morning) then put in on low until it's perfect whenever that is. I'm not afraid to poke stab cut a roast in the slow cooker to see if it's done. It's not a grass fed ribeye.

 

[Swing 51]

So it is possible to cook a pork shoulder/boston butt too long and dry it out? Better to leave it in the crock for 6 hours vice the usual 8-10?

if you have a liquid in the bottom of the cooker (coke, apple juice, etc.) and the lid on the whole time, then I can't see how it can be dried out(?). I've done 10 hours with no problems.

I've definitely dried out a pork shoulder in the crock pot.

So what do you suggest? Decreasing cook time? More liquids?

I usually start on high

I don't think I've ever used the high setting when using the crock.

Got a pork shoulder for tomorrow. Almost want to start cooking it now!

 

[Mister CIA]

Fired up my new crock pot for the first time. Starting with something very simple. Mixed 2 tsp chili powder, 1 tsp paprika, 1/2 tsp cayenne (and salt and pepper) , and liberally coated 3 pounds of chicken breast. Placed in the pot and tossed them with a 1/2 cup of barbecue sauce. Set to low and will check back in 6 hours.

After the meat is ready I will shred it and mix with warmed barbecue sauce mixed with some of the braising sauce, and make sandwiches using ciabatta bread (I will broil the bread quickly with butter and garlic salt).

Serve with extra spicy dills and some maple bacon potato chips I picked up for the first time. Bless you Kettle brand chips.

Hoping this tastes as good as it sounds. The recipe calls for 50/50 on breast/thighs, but I already had 3 pounds of breast meat on hand. I'll bet it's even tastier with thigh meat added.

So how did this come out? Would you have changed anything? Sounds great...

I've done chicken twice in my slow cooker, both time opting for 6 hours on low. Both times it came out slightly overdone (as in dry). Next time I'll try five hours on low.

Regarding flavor, yeah the above was pretty tasty; and it shredded perfectly for meal served on a bun with chips and a pickle on the side.

Slow cookers rule.

 

[Courtjester]

It is -2 right now. We are in the 3rd day of straight below zero weather. So tomorrow looks like a good day for a dump recipe.

Thinking 6 chicken breasts, 2 cans pinto beans, 1 can black beans, 1 can corn. 1 jar salsa, envelope taco seasoning. Throw it on low for 5-6 hours. What can go wrong?

 

[BigJohn]

Without going through the whole thread, are there any good breakfast recipes in here? Gonna be up late Tuesday night and have family coming bright and early Christmas morning. Don't really want to be in the kitchen the whole time.

 

[Mister CIA]

Just picked up 3.5 pounds of stew meat. Will cook for most of the day and will be ready for watching the Beef O'Brady Bowl in grand style tomorrow.

 

[Skylord]

This is about as easy as recipes go and it offers new flavor profiles at an economic price tag. Go into the ethnic aisle of the supermarket and head to the Mexican section. Near the salsas you will find "Mexican Cooking Sauces". Adobada, fajita, tomatillo verde, mole, roasted pasilla, chipotle, etc. 16oz should run you about $3.

http://www.herdeztraditions.com/mexican-cooking-sauces/ is a good brand but there are others as well.

Grab one or two of these and throw it in the crock pot with browned brisket, country style pork ribs, skinless chicken thighs, etc. Slice some onions real thin and you are done, so easy.

A nice break from the standard bbq sauce and meat in the crock.

 

[Spike]

Just picked up 3.5 pounds of stew meat. Will cook for most of the day and will be ready for watching the Beef O'Brady Bowl in grand style tomorrow.

My go-to stew recipe:

8 hours on low with following ingredients:

• 4.5 lbs. stew beef (chuck roast; cubed)
• 2 onions
• 6 red potatoes (cubed)
• 1 bag small carrots
• 2 McCormick beef stew seasoning packets
• 2 1/2 cups water
• 1 tsp Garlic powder (shaken on top)

Put all veggies and beef in slow cooker. Mix seasoning mix with water (mix in thoroughly). Pour into slow cooker. Shake garlic powder on top.

 

[Binky The Doormat]

Without going through the whole thread, are there any good breakfast recipes in here? Gonna be up late Tuesday night and have family coming bright and early Christmas morning. Don't really want to be in the kitchen the whole time.

BigJohn - fellow Daytonite ...this pinterest link should give you lots of ideas. I love this place and am not ashamed to say it.

http://www.pinterest.com/search/pins/?q=breakfast%20crockpot%20recipes&rs=ac&len=12

NOTE: the wife makes magic marshmallow puffs - a tradition in my family since they won the Pillsbury Bake-Off in the late 60's.

http://www.pinterest.com/pin/80783387039935106/

 

[Binky The Doormat]

Please post all of the chicken recipes you have tried and continue to use. The healthier and tastier, the better.

I'll check the rest of the thread in the meantime.

TIA.

We eat these once or twice a month at least.

Slow cooker tikka masala

http://www.theblackpeppercorn.com/2013/11/slow-cooker-chicken-tikka-masala/

Mushroom Ranch Chicken

http://www.pinterest.com/pin/80783387039560311/

Sun-dried tomato Chicken with artichokes

http://www.bosssanders.com/2012/03/03/spicyromanochicke/

 

[Mr. Ected]

Please post all of the chicken recipes you have tried and continue to use. The healthier and tastier, the better.

I'll check the rest of the thread in the meantime.

TIA.

Posted earlier (#917)...Sweet Baby Ray's Crock Pot Chicken

 

[Brony]

Please post all of the chicken recipes you have tried and continue to use. The healthier and tastier, the better.

I'll check the rest of the thread in the meantime.

TIA.

Should we just come to your kitchen and whip something up for you?

 

[Binky The Doormat]

Please post all of the chicken recipes you have tried and continue to use. The healthier and tastier, the better.

I'll check the rest of the thread in the meantime.

TIA.

Should we just come to your kitchen and whip something up for you?

Based on his recent fantasy football advice prowess many of us are happy to oblige.

 

[Tony Jabroni]

Ah, pork tenderloin...anyone?

 

[Raider Nation]

Please post all of the chicken recipes you have tried and continue to use. The healthier and tastier, the better.

I'll check the rest of the thread in the meantime.

TIA.

Posted earlier (#917)...Sweet Baby Ray's Crock Pot Chicken

Thanks, I'm sure it's delicious but BBQ sauce = sugar. I'm looking for a healthy, tasty chicken marinade.

 

[Binky The Doormat]

I know you are looking for FBG-proven stuff, but here is a search result for

paleo crockpot chicken recipes

http://www.pinterest.com/search/pins/?q=paleo%20crockpot%20chicken&rs=ac&len=14

Not all of it is chicken but most all should be paleo. Gotta mix up some anyway.

 

[Tony Jabroni]

Please post all of the chicken recipes you have tried and continue to use. The healthier and tastier, the better.

I'll check the rest of the thread in the meantime.

TIA.

Posted earlier (#917)...Sweet Baby Ray's Crock Pot Chicken

Thanks, I'm sure it's delicious but BBQ sauce = sugar. I'm looking for a healthy, tasty chicken marinade.

Lawry's Garlic & Herb = $

 

[Frostillicus]

I got this from General Malaise. It's not chicken breasts, but it's good.

2 t salt

1 T paprika

2 t chili powder

1 tsp onion powder

1 tsp thyme

1 t garlic powder

1/2 t black pepper

1 t cumin

1/2 t cayenne

combine spices in small bowl. Wash and pat dry drumsticks.

rub dryrub into chicken

put foil in bottom of crockpot, put chicken on it

cook on low 4-6 hours

 

[Tiger Fan]

Ah, pork tenderloin...anyone?

I wouldn't waste a pork tenderloin in a crock pot personally. But if you had to, I would think you could use it for any recipe that calls for pork shoulder/butt. Shouldn't alter the taste too much

 

[Mister CIA]

Please post all of the chicken recipes you have tried and continue to use. The healthier and tastier, the better. I'll check the rest of the thread in the meantime. TIA.

Posted earlier (#917)...Sweet Baby Ray's Crock Pot Chicken

Thanks, I'm sure it's delicious but BBQ sauce = sugar. I'm looking for a healthy, tasty chicken marinade.

Have not tried it yet but I picked up a 32 oz bottle of Rothschild's Chile Lime sauce at Sam's Club. Looks reasonably healthy. 1 gm sugar per tablespoon.

http://m.samsclub.com/catalog/productimages/prod11710045

 

[Tony Jabroni]

Ah, pork tenderloin...anyone?

I wouldn't waste a pork tenderloin in a crock pot personally. But if you had to, I would think you could use it for any recipe that calls for pork shoulder/butt. Shouldn't alter the taste too much

It's tiny and it is way too cold out to grill (preferred method) It's been ####### -20 with wind chills for like a month. Ridiculous.

 

[Patriotsfatboy1]

Ah, pork tenderloin...anyone?

I wouldn't waste a pork tenderloin in a crock pot personally. But if you had to, I would think you could use it for any recipe that calls for pork shoulder/butt. Shouldn't alter the taste too much

It's tiny and it is way too cold out to grill (preferred method) It's been ####### -20 with wind chills for like a month. Ridiculous.

I deal with the same issue with good steaks. There are some really good recipes for tenderloin in the oven. A mustard rub is one of my favorites.

You can also look at searing it in a pan with garlic, onions and butter on all sides (takes about 10 minutes) and finish it in the oven at about 350 until the center gets to temp. Grilling is not the only way to cook.

 

[Tony Jabroni]

Ah, pork tenderloin...anyone?

I wouldn't waste a pork tenderloin in a crock pot personally. But if you had to, I would think you could use it for any recipe that calls for pork shoulder/butt. Shouldn't alter the taste too much

It's tiny and it is way too cold out to grill (preferred method) It's been ####### -20 with wind chills for like a month. Ridiculous.

I deal with the same issue with good steaks. There are some really good recipes for tenderloin in the oven. A mustard rub is one of my favorites.

You can also look at searing it in a pan with garlic, onions and butter on all sides (takes about 10 minutes) and finish it in the oven at about 350 until the center gets to temp. Grilling is not the only way to cook.

Hmm...thank you. And I know how to cook.

 

[Tiger Fan]

Ah, pork tenderloin...anyone?

I wouldn't waste a pork tenderloin in a crock pot personally. But if you had to, I would think you could use it for any recipe that calls for pork shoulder/butt. Shouldn't alter the taste too much

It's tiny and it is way too cold out to grill (preferred method) It's been ####### -20 with wind chills for like a month. Ridiculous.

I deal with the same issue with good steaks. There are some really good recipes for tenderloin in the oven. A mustard rub is one of my favorites.

You can also look at searing it in a pan with garlic, onions and butter on all sides (takes about 10 minutes) and finish it in the oven at about 350 until the center gets to temp. Grilling is not the only way to cook.

this sounds better than a crockpot option IMO.

I've also cooked tenderloins in the oven by poking holes in the meat and stuffing garlic in there, then topping with onions, salt, pepper and worshcitienchwwerwerewr sauce. Wrap up in foil and good at 350 for about an hour or so

 

[Raider Nation]

Ah, pork tenderloin...anyone?

I wouldn't waste a pork tenderloin in a crock pot personally. But if you had to, I would think you could use it for any recipe that calls for pork shoulder/butt. Shouldn't alter the taste too much

It's tiny and it is way too cold out to grill (preferred method) It's been ####### -20 with wind chills for like a month. Ridiculous.

I deal with the same issue with good steaks. There are some really good recipes for tenderloin in the oven. A mustard rub is one of my favorites.

You can also look at searing it in a pan with garlic, onions and butter on all sides (takes about 10 minutes) and finish it in the oven at about 350 until the center gets to temp. Grilling is not the only way to cook.

this sounds better than a crockpot option IMO.

I've also cooked tenderloins in the oven by poking holes in the meat and stuffing garlic in there, then topping with onions, salt, pepper and worshcitienchwwerwerewr sauce. Wrap up in foil and good at 350 for about an hour or so

He had me at "garlic, onions and butter".....

 

[Tony Jabroni]

Ah, pork tenderloin...anyone?

I wouldn't waste a pork tenderloin in a crock pot personally. But if you had to, I would think you could use it for any recipe that calls for pork shoulder/butt. Shouldn't alter the taste too much

It's tiny and it is way too cold out to grill (preferred method) It's been ####### -20 with wind chills for like a month. Ridiculous.

I deal with the same issue with good steaks. There are some really good recipes for tenderloin in the oven. A mustard rub is one of my favorites.

You can also look at searing it in a pan with garlic, onions and butter on all sides (takes about 10 minutes) and finish it in the oven at about 350 until the center gets to temp. Grilling is not the only way to cook.

this sounds better than a crockpot option IMO.

I've also cooked tenderloins in the oven by poking holes in the meat and stuffing garlic in there, then topping with onions, salt, pepper and worshcitienchwwerwerewr sauce. Wrap up in foil and good at 350 for about an hour or so

He had me at "garlic, onions and butter".....

Pretty much. Those are 3 staples that go on everything.

 

[IvanKaramazov]

Any money recipes for short ribs?

Short Rib Tacos

Ingredients

• 4 dried ancho chiles, stemmed, seeded, and ribs discarded
• 1 medium onion, quartered
• 3 garlic cloves, coarsely chopped
• 1/3 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1 1/2 cups low-sodium beef broth
• 1 teaspoon salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 6 pounds beef short ribs
• 1 tablespoon vegetable oil
• Warm corn tortillas
• Mexican crema or sour cream
• 1/2 cup chopped fresh cilantro leaves

Directions

Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.

Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.

Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),

cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.

Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.

This sounds fantastic. The same recipe should work with country-style ribs, right?

 

[Raider Nation]

I threw a package of Perdue chicken tenderloins into the crock pot with a can of mushroom soup. Six hours should be plenty of time, right? I didn't pan fry them or anything first. Right from the fridge into the crock.

 

[Ramsay Hunt Experience]

I'm always a little surprised that this thread always pops up on weekends. I understand the appeal of a crock pot on weekdays, when you have to work. But if you're home anyway, why not just braise in the oven? It's so much better.

 

[Raider Nation]

I'm always a little surprised that this thread always pops up on weekends. I understand the appeal of a crock pot on weekdays, when you have to work. But if you're home anyway, why not just braise in the oven? It's so much better.

I just think we have more time to discuss it on the weekends.

 

[Patriotsfatboy1]

Ah, pork tenderloin...anyone?

I wouldn't waste a pork tenderloin in a crock pot personally. But if you had to, I would think you could use it for any recipe that calls for pork shoulder/butt. Shouldn't alter the taste too much

It's tiny and it is way too cold out to grill (preferred method) It's been ####### -20 with wind chills for like a month. Ridiculous.

I deal with the same issue with good steaks. There are some really good recipes for tenderloin in the oven. A mustard rub is one of my favorites. You can also look at searing it in a pan with garlic, onions and butter on all sides (takes about 10 minutes) and finish it in the oven at about 350 until the center gets to temp. Grilling is not the only way to cook.

Hmm...thank you. And I know how to cook.

I don't follow. If you know how to cook, why are you asking about Crock Pot of a pork tenderloin on this board?

 

[Christo]

I'm always a little surprised that this thread always pops up on weekends. I understand the appeal of a crock pot on weekdays, when you have to work. But if you're home anyway, why not just braise in the oven? It's so much better.

Sunday is my crock pot day.

 

[Mister CIA]

I threw a package of Perdue chicken tenderloins into the crock pot with a can of mushroom soup. Six hours should be plenty of time, right? I didn't pan fry them or anything first. Right from the fridge into the crock.

I think so. My experience with chicken is that it tends towards dry after 6 hours. Mushroom soup (cream of mushroom I presume) might mitigate dryness, and I think it's plenty o time to cook properly. I expect your eyeball test will agree.

... By the way, chicken breast and cream of mushroom sounds tasty. Might want to blend it with some green bean casserole.

 

[Raider Nation]

It fell apart with a fork about 4.5 hours in. It was good, but kinda bland. I had it over spanish rice.

 

[Mister CIA]

I'm always a little surprised that this thread always pops up on weekends. I understand the appeal of a crock pot on weekdays, when you have to work. But if you're home anyway, why not just braise in the oven? It's so much better.

Sunday is my crock pot day.

Yep, I like to do a lot of prep work in the kitchen on Sunday and then coast through Mon-Thur. I suppose I could braise instead, but that sounds complicated.

 

[Christo]

Went with some sausage meat sauce this week:

2 lb bulk Italian pork sausage or ground beef 2 large onions, chopped (2 cups) 2 cups sliced fresh mushrooms (6 oz) 3 cloves garlic, finely chopped 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained 2 cans (15 oz each) tomato sauce 1 can (6 oz) tomato paste 1 tablespoon dried basil leaves 1 teaspoon dried oregano leaves 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon crushed red pepper flakes

• Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• Spoon sausage mixture into cooker. Stir in remaining ingredients.
• Cover; cook on Low heat setting 8 to 9 hours.

 

[Ramsay Hunt Experience]

Crock pot cooking is braising. It's generally very low temperature braising, but it's just a braise. Doing a braise in the oven is essentially the same except you maybe use about 30% to 50% more liquid. And you can alter your temperature to have it done sooner or later.

I normally do some type of braised dish every weekend. Pot roast, lamb stew, brisket, short ribs, coq au vin, ..., whatever. But I use a dutch oven, not a crock pot. One advantage is that I can sear the meat and saute the aromatics in the same pot I braise in.

 

[Horses Mouth]

Any good vegetarian recipes?

 

[Mr. Ected]

I'm always a little surprised that this thread always pops up on weekends. I understand the appeal of a crock pot on weekdays, when you have to work. But if you're home anyway, why not just braise in the oven? It's so much better.

I just think we have more time to discuss it on the weekends.

Some of us are also doing meal planning for the whole week. Can't just run out to the store sometimes.