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New to the slow cooker game, but this one looks good. A basic question -- are the chicken breasts raw when you put them in? Is there any worry about them cooking all the way through? I'm generally paranoid about getting chicken cooked all the way through, so this is pretty much the only thing that is keeping me from jumping right in here.
My nephew's wife does this a couple three times a week. They have four kids, three in elementary school. The kids wake up, put a scoop in a bowl, eat a hardy breakfast and off they go. My brother the food snob was staying over there and raved about how good these overnight crock pot egg dishes are. Seems bizarre to me, but I'm going to ask her about it. Thanks for reminding me.
I had to find out about this so I called her right after posting. She laughed because she was eating it rolled up in a tortilla when I called. Pretty simple. A pound of frozen hash brown -- cubed not shredded, and she microwaves it for a minute to break up the frozen chucks.A half pound cooked breakfast sausage -- links or ground probably doesn't matter but the one my brother loved was her take on Alton Brown's homemade breakfast sausage. She followed his instructions on spices but rather than grind fat back and pork shoulder, she makes it from a pound of ground pork and only uses half in the recipe. She told me to look it up. I haven't.One pound of sharp cheddar cheese cubed like the hash. Toss the above three like a salad to mix evenly and put in crock.In a blender: Put a dozen eggs, a half a stick sliced butter, two teaspoons each salt and pepper, half a bell pepper, a quarter onion, and her secret ingredient, a half a cup sour cream. Blend until bell and onion are thoroughly chopped. Pour into crock. Leave on low 8 hours.
It's too much for my house. I'm worried doing a smaller batch radically changes the cook time. Any of you in need of such a big breakfast and brave enough to try, please report back.
yes raw. there was no worry for me, 6-8 hours takes care of that. If you are worried, invest in a meat thermometer or cut the biggest one in half and check it out.'3 out of 5 said:
Finally did this over the weekend. The family LOVED it. I was amazed at the difference in the texture of the chicken -- it fell apart instead of being a solid breast like when I grill it. We will definitely be trying more of the recipes in this thread now.
Trying this tonight for the family. Doing it sans the yummy flavors, because my wife and kids would cry real tears too.
look for the legendary chili recipe. There is a separate thread.
is this a type of chili?
Exactly what I came in here looking for. Thanks!Edit to add: Does anyone have a good pulled pork recipe?
Yes...although it does have beans so be cautious of who you are around when you refer to it as chili
Gets 2.5 (out of 4) thumbs up from wife and kids. Wife and I liked it, son thought it was alright, daughter wasn't a big fan.Will make it again, may only put half the pineapple juice in to help thicken the sauce some.
I actually use buffalo ground meat, and a can of guiness in mine.
You don't like the one five posts up from yours?
I really want to want to make this...and it looks very tasty...but that does not look like they healthiest of meals.I had to find out about this so I called her right after posting. She laughed because she was eating it rolled up in a tortilla when I called. Pretty simple. A pound of frozen hash brown -- cubed not shredded, and she microwaves it for a minute to break up the frozen chucks.A half pound cooked breakfast sausage -- links or ground probably doesn't matter but the one my brother loved was her take on Alton Brown's homemade breakfast sausage. She followed his instructions on spices but rather than grind fat back and pork shoulder, she makes it from a pound of ground pork and only uses half in the recipe. She told me to look it up. I haven't.One pound of sharp cheddar cheese cubed like the hash. Toss the above three like a salad to mix evenly and put in crock.In a blender: Put a dozen eggs, a half a stick sliced butter, two teaspoons each salt and pepper, half a bell pepper, a quarter onion, and her secret ingredient, a half a cup sour cream. Blend until bell and onion are thoroughly chopped. Pour into crock. Leave on low 8 hours.
Pulled pork is easy. I usually throw in a butt or sometimes they have country style ribs for cheap which makes delicious ssndwiches. I usually cut up an onion, jalepeno and half a bulb of garlic with kosher salt/cracked pepper, maybe a little cayanne, sometimes some cumin and cook for ~9 hours on low. Drain the juice into a seperate bowl. Pull the meat and add some of the juice back into the meat (skim the fat first). Sometimes I chop up a handful of cilnatro and mix it in right before serving. Makes good carnitas. I love coming home from work and smelling the porky deliciousness in the garage. I dont sauce so the leftovers are usually turned into enchiladas or quesidillas.Exactly what I came in here looking for. Thanks!Edit to add: Does anyone have a good pulled pork recipe?
'TxBuckeye said:
I made this over the weekend, and realized when I woke up on Sunday that I used a 2lb bag of hash browns, so I got a very potatoey breakfast. Wife and kids ate it, but I think with the correct amounts we would have gone through more of it. As it is, I have been bringing the leftovers for breakfast at work this week.I really want to want to make this...and it looks very tasty...but that does not look like they healthiest of meals.I had to find out about this so I called her right after posting. She laughed because she was eating it rolled up in a tortilla when I called. Pretty simple. A pound of frozen hash brown -- cubed not shredded, and she microwaves it for a minute to break up the frozen chucks.A half pound cooked breakfast sausage -- links or ground probably doesn't matter but the one my brother loved was her take on Alton Brown's homemade breakfast sausage. She followed his instructions on spices but rather than grind fat back and pork shoulder, she makes it from a pound of ground pork and only uses half in the recipe. She told me to look it up. I haven't.One pound of sharp cheddar cheese cubed like the hash. Toss the above three like a salad to mix evenly and put in crock.In a blender: Put a dozen eggs, a half a stick sliced butter, two teaspoons each salt and pepper, half a bell pepper, a quarter onion, and her secret ingredient, a half a cup sour cream. Blend until bell and onion are thoroughly chopped. Pour into crock. Leave on low 8 hours.
I think I just made the best thing ever in the crockpot
INGREDIENTS
[*]1 (2 pound) pork tenderloin
[*]1 (1 ounce) envelope dry onion soup mix [i used 1/2 tbls of garlic salt, 1/2 tbls of pepper, 1/2 tbls of parsley instead b/c I didn't have this at home]
[*]1 cup water
[*]3/4 cup red wine [i used chicken broth instead b/c i didn't have at home]
[*]3 tablespoons minced garlic
[*]3 tablespoons soy sauce
[*]freshly ground black pepper to taste
DIRECTIONS
[*]Place pork tenderloin in a slow cooker with the contents of the soup packet.
[*]Pour water, wine, and soy sauce over the top, turning the pork to coat.
[*]Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours.
[*]Serve with cooking liquid on the side as au jus.
This just falls apart when you touch a fork to it. I literally stood over the crock pot and ate like 5 or 6 forkfulls before getting the genius idea of scooping some into a tortilla and adding cheese.
Next, I'll make a sandwich with it, and follow it up with some pork nachos tomorrow.
Bumping some of the best of the first 5 pages.
And the best of the rest! (Along with Hawaiian Chicken from near top of this page.
You'll shake your head and wonder why you didn't try it sooner.Easy foods to prepare + leftovers which you can just keep reheating without burning are the big things for me.I urge you to try my meatball recipe in the OP. Follow it to the letter.
I started cooking this 5 hours ago. Do I need to turn the meat in the crock pot? Or just keep the one side down?
Made it 4-5 times and have never turned the meat.
Reminds me of a dish one of my buddies used to make...He takes thawed, uncooked steak-ums, rolls them up with stove-top instant stuffing inside, lays them in a crock-pot side by side, and covers them all with canned beef gravy and cooks.I cant repeat the name he calls them.
This is my favorite in the slow cooker.
