This one is a winner'Osaurus said:Gonna do a corned beef this weekend. Anyone have any specific recommendations? Made one a while ago and it was an epic fail.
Not quite what I was looking for, but thank you.This one is a winner'Osaurus said:Gonna do a corned beef this weekend. Anyone have any specific recommendations? Made one a while ago and it was an epic fail.
Leave it out?Any idea on what to substitute for the sour cream? I'm not a fanJust made this for the first time recently. It was very easy and very tasty.
Slow-Cooker Salsa Chicken
Number of Servings:
6
Ingredients
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
Directions
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.
This is from a local radio guy here in the Twin Cities (called The Rookie)...I've tried it and I approve. Directions: Put Corned Beef Brisket in crockpot. Add water to almost cover brisket. Cook on high for about five hours. Remove from Crock Pot and put into baking pan. Cover brisket with a mixture of: 3 tablespoons of honey mustard. 1 cup red wine 1/4 cup brown sugar (amount of brown sugar depends on size of brisket) (The mixture gives the brisket a crispy crust.) Mix and pour over beef in pan. Put in oven at 375 degrees for 1/2 hour to 45 minutes.(Optional - I cook the carrots and cabbage/potatoes separately.Some people like to throw it all in together. It's your call.)Gonna do a corned beef this weekend. Anyone have any specific recommendations? Made one a while ago and it was an epic fail.
Did you put your slow cooker on high or low for this? Was the corned beef completely covered in the beer, or was some sticking out? I've never cooked corned beef before, bought a small 2.5lb cut yesterday, looking forward to giving this a shot on Saturday...Did corned beef with dark beer for about 5 1/2 hours. Delicious.
Set on low and added 1 beer plus about 1 cup water. Covered about 2/3 of it. Fat side up.Did you put your slow cooker on high or low for this? Was the corned beef completely covered in the beer, or was some sticking out? I've never cooked corned beef before, bought a small 2.5lb cut yesterday, looking forward to giving this a shot on Saturday...Did corned beef with dark beer for about 5 1/2 hours. Delicious.
So it's been awhile since I've made this, but 1 cup of BBQ doesn't seem like that much for that big of a shoulder. Is everyone following this receipe to a T?Lazy Man’s Pulled Pork3 to 5 lb Pork ShoulderCan of CokeDash of Liquid SmokeCup of your favorite BBQ sauceCook pork shoulder in coke and dash of liquid smoke for 8 hours on low. Drain shoulder, shred, and discard liquid and any fat chunks. Add BBQ sauce and pulled shoulder back to crock pot and cook on low for another 2 hours. Serve on sturdy toasted bun.
Cranberry and pineapple work very well with pork in the crock pot.Just made a great recipe the other day...can't remember if I got it from this thread or somewhere else. it Turned out GREAT!!!3-5 LB Pork Shoulder or Butt (I used a 3lb Shoulder)2 cups Apple Cider2 TBSP Sea Salt2 TBSP Liquid Smoke1/2 can of Pineapple ChunksCook on Low for 10 hours...serve and enjoy! Was a great meal. My sister made some gravy out of the juice in the bottom of the pan, and the meat was fall-off-the-bone good.
Yeah but outside the crock pot they just fight and don't get any work done.Cranberry and pineapple work very well with pork in the crock pot.Just made a great recipe the other day...can't remember if I got it from this thread or somewhere else. it Turned out GREAT!!!3-5 LB Pork Shoulder or Butt (I used a 3lb Shoulder)2 cups Apple Cider2 TBSP Sea Salt2 TBSP Liquid Smoke1/2 can of Pineapple ChunksCook on Low for 10 hours...serve and enjoy! Was a great meal. My sister made some gravy out of the juice in the bottom of the pan, and the meat was fall-off-the-bone good.
Nah man, I BURY it in the stuff!So it's been awhile since I've made this, but 1 cup of BBQ doesn't seem like that much for that big of a shoulder. Is everyone following this recipe to a T?Lazy Man’s Pulled Pork3 to 5 lb Pork ShoulderCan of CokeDash of Liquid SmokeCup of your favorite BBQ sauceCook pork shoulder in coke and dash of liquid smoke for 8 hours on low. Drain shoulder, shred, and discard liquid and any fat chunks. Add BBQ sauce and pulled shoulder back to crock pot and cook on low for another 2 hours. Serve on sturdy toasted bun.
Made it a couple weeks ago. I followed it to a T, but next time will probably add 1 more cup for the last hour of cooking. I like mine with some sauce dripping off.So it's been awhile since I've made this, but 1 cup of BBQ doesn't seem like that much for that big of a shoulder. Is everyone following this receipe to a T?Lazy Man’s Pulled Pork3 to 5 lb Pork ShoulderCan of CokeDash of Liquid SmokeCup of your favorite BBQ sauceCook pork shoulder in coke and dash of liquid smoke for 8 hours on low. Drain shoulder, shred, and discard liquid and any fat chunks. Add BBQ sauce and pulled shoulder back to crock pot and cook on low for another 2 hours. Serve on sturdy toasted bun.
Is the liquid smoke necessary?Nah man, I BURY it in the stuff!So it's been awhile since I've made this, but 1 cup of BBQ doesn't seem like that much for that big of a shoulder. Is everyone following this recipe to a T?Lazy Man’s Pulled Pork3 to 5 lb Pork ShoulderCan of CokeDash of Liquid SmokeCup of your favorite BBQ sauceCook pork shoulder in coke and dash of liquid smoke for 8 hours on low. Drain shoulder, shred, and discard liquid and any fat chunks. Add BBQ sauce and pulled shoulder back to crock pot and cook on low for another 2 hours. Serve on sturdy toasted bun.
Just fired one up, will let you know tonight. I also put the pork butt on a bed of purple onions and used 2 cans of coke instead of 1Is the liquid smoke necessary?Nah man, I BURY it in the stuff!So it's been awhile since I've made this, but 1 cup of BBQ doesn't seem like that much for that big of a shoulder. Is everyone following this recipe to a T?Lazy Man’s Pulled Pork3 to 5 lb Pork ShoulderCan of CokeDash of Liquid SmokeCup of your favorite BBQ sauceCook pork shoulder in coke and dash of liquid smoke for 8 hours on low. Drain shoulder, shred, and discard liquid and any fat chunks. Add BBQ sauce and pulled shoulder back to crock pot and cook on low for another 2 hours. Serve on sturdy toasted bun.
So I don't think the liquid smoke adds anything. I used probably 3 or 4 dashes and I couldn't tell the differenceJust fired one up, will let you know tonight. I also put the pork butt on a bed of purple onions and used 2 cans of coke instead of 1Is the liquid smoke necessary?Nah man, I BURY it in the stuff!So it's been awhile since I've made this, but 1 cup of BBQ doesn't seem like that much for that big of a shoulder. Is everyone following this recipe to a T?Lazy Man’s Pulled Pork3 to 5 lb Pork ShoulderCan of CokeDash of Liquid SmokeCup of your favorite BBQ sauceCook pork shoulder in coke and dash of liquid smoke for 8 hours on low. Drain shoulder, shred, and discard liquid and any fat chunks. Add BBQ sauce and pulled shoulder back to crock pot and cook on low for another 2 hours. Serve on sturdy toasted bun.
ThanksSo I don't think the liquid smoke adds anything. I used probably 3 or 4 dashes and I couldn't tell the differenceJust fired one up, will let you know tonight. I also put the pork butt on a bed of purple onions and used 2 cans of coke instead of 1Is the liquid smoke necessary?Nah man, I BURY it in the stuff!So it's been awhile since I've made this, but 1 cup of BBQ doesn't seem like that much for that big of a shoulder. Is everyone following this recipe to a T?Lazy Man’s Pulled Pork3 to 5 lb Pork ShoulderCan of CokeDash of Liquid SmokeCup of your favorite BBQ sauceCook pork shoulder in coke and dash of liquid smoke for 8 hours on low. Drain shoulder, shred, and discard liquid and any fat chunks. Add BBQ sauce and pulled shoulder back to crock pot and cook on low for another 2 hours. Serve on sturdy toasted bun.
Sorry, must have missed this. The liquid smoke isn't vital at all. I haven't used it in ages.I got a couple slabs of boneless pork going this weekend. Gonna throw some Jack Daniels BBQ in there.Is the liquid smoke necessary?Nah man, I BURY it in the stuff!So it's been awhile since I've made this, but 1 cup of BBQ doesn't seem like that much for that big of a shoulder. Is everyone following this recipe to a T?Lazy Man’s Pulled Pork3 to 5 lb Pork ShoulderCan of CokeDash of Liquid SmokeCup of your favorite BBQ sauceCook pork shoulder in coke and dash of liquid smoke for 8 hours on low. Drain shoulder, shred, and discard liquid and any fat chunks. Add BBQ sauce and pulled shoulder back to crock pot and cook on low for another 2 hours. Serve on sturdy toasted bun.
I do ribs very similar to lazy man's pulled pork, but in the oven.Ribs in a roasting pan with broiler rack1 quartered onion1 2 liter of cola (haters gonna hate)Oven at 350 for 3-4 hours covered with foilSauce when served.DeliciousAnyone had success with ribs? The main problem is that ribs take up a ton of room and the crock pot has limited space. You would probably have to cook the ribs in the oven until the meat is tender enough to shred, then throw it in the crock pot with BBQ sauce for a few hours.
I do nearly the same thing. Throw some cola or apple juice in the foil tent before hand. Just a little. Crank oven to 500 and unfoil for 10 minutes. FANTASTIC.I do ribs very similar to lazy man's pulled pork, but in the oven.Ribs in a roasting pan with broiler rack1 quartered onion1 2 liter of cola (haters gonna hate)Oven at 350 for 3-4 hours covered with foilSauce when served.DeliciousAnyone had success with ribs? The main problem is that ribs take up a ton of room and the crock pot has limited space. You would probably have to cook the ribs in the oven until the meat is tender enough to shred, then throw it in the crock pot with BBQ sauce for a few hours.
I have done ribs in the crock pot. I placed two skewers in a cross formation on the bottom of the pot to keep the meat off the bottom and you just curve the rack of ribs in big circle inside the pot. After they cook for a bit, you pull them out baste them with bbq sauce and throw them on the grill to finish them off. Two problems, if you overcook the meat a tad, it wants to fall apart before you even get it to the grill. Second problem, this is a great recipe for two, but I did this for my wife and kids and we really did not have enough food. I really wish I would have done another rack. For some reason, I have 3 Crockpots.I am going to try that slow cooker salsa chicken tomorrow with a few changes.Anyone had success with ribs? The main problem is that ribs take up a ton of room and the crock pot has limited space. You would probably have to cook the ribs in the oven until the meat is tender enough to shred, then throw it in the crock pot with BBQ sauce for a few hours.
estimate on how much total chicken this was (in weight)?Had this the night before last.....was good.Salsa Chicken4-5 chicken breasts (frozen)1 cup salsa (we use black bean and corn)1/2 can cream of chicken soup1/2 packet of taco seasoning(I also added a can of drained black beans)place chicken in crock pot.....mix other three ingredients in a bowl and stir....pour over chicken.....cook until chicken is done (base your setting on how long you have to cook it.....we cook it pretty low and slow.....but don't over cook and dry out chicken). We had this with some corn on the side. Yummy! You can tweak how this tastes by using different salsa each time until you find what you really like.
4-5 chicken breasts is probably a pound and a quarter.estimate on how much total chicken this was (in weight)?Had this the night before last.....was good.Salsa Chicken4-5 chicken breasts (frozen)1 cup salsa (we use black bean and corn)1/2 can cream of chicken soup1/2 packet of taco seasoning(I also added a can of drained black beans)place chicken in crock pot.....mix other three ingredients in a bowl and stir....pour over chicken.....cook until chicken is done (base your setting on how long you have to cook it.....we cook it pretty low and slow.....but don't over cook and dry out chicken). We had this with some corn on the side. Yummy! You can tweak how this tastes by using different salsa each time until you find what you really like.
Instead of the brown sugar, I mixed about 1/4 cup grape jelly, 1/4 cup catsup (fancy) and a healthy dose of cayenne pepper. I've got the heat cranked up to high, so hopefully they'll be done in 3-4 hours rather than 5-6.Ingredients
10 hot dogs, cut into thirds
15 slices bacon, cut in half
1/2 cup packed brown sugar
Directions
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
thx. going to try this soon4-5 chicken breasts is probably a pound and a quarter.estimate on how much total chicken this was (in weight)?Had this the night before last.....was good.Salsa Chicken4-5 chicken breasts (frozen)1 cup salsa (we use black bean and corn)1/2 can cream of chicken soup1/2 packet of taco seasoning(I also added a can of drained black beans)place chicken in crock pot.....mix other three ingredients in a bowl and stir....pour over chicken.....cook until chicken is done (base your setting on how long you have to cook it.....we cook it pretty low and slow.....but don't over cook and dry out chicken). We had this with some corn on the side. Yummy! You can tweak how this tastes by using different salsa each time until you find what you really like.
I would not do these in the slow cooker again... most of the bacon turned to mush and just fell off. They'd probably do much better in the oven.I just put a variation of these Bacon Wrapped Hotdogs in the crock pot.
Instead of the brown sugar, I mixed about 1/4 cup grape jelly, 1/4 cup catsup (fancy) and a healthy dose of cayenne pepper. I've got the heat cranked up to high, so hopefully they'll be done in 3-4 hours rather than 5-6.Ingredients
10 hot dogs, cut into thirds
15 slices bacon, cut in half
1/2 cup packed brown sugar
Directions
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
The Crock Pot Chef over here...I poured a mixture of a few crushed garlic cloves, a half dozen bay leaves, a half cup of red wine (Argentinian Malbec if you care), and a half cup of BBQ sauce (pretty standard hickory sauce) over the top of a whole salt water-brined chicken speckled with ample crushed black pepper. I cooked it on low for 8 hours. My intent was a rich pulled chicken for sandwiches. My result is food of the gods.
How is this done?I poured a mixture of a few crushed garlic cloves, a half dozen bay leaves, a half cup of red wine (Argentinian Malbec if you care), and a half cup of BBQ sauce (pretty standard hickory sauce) over the top of a whole salt water-brined chicken speckled with ample crushed black pepper. I cooked it on low for 8 hours. My intent was a rich pulled chicken for sandwiches. My result is food of the gods.
Dissolve salt in water. Add ice and chicken. Wait 24 hours.You can also add sugar and any desired herbs to your brine. If you decide to use hot water to make it easier for the salt and sugar to dissolve, make sure the solution is ice cold before adding your chicken.'JoeSteeler said:How is this done?I poured a mixture of a few crushed garlic cloves, a half dozen bay leaves, a half cup of red wine (Argentinian Malbec if you care), and a half cup of BBQ sauce (pretty standard hickory sauce) over the top of a whole salt water-brined chicken speckled with ample crushed black pepper. I cooked it on low for 8 hours. My intent was a rich pulled chicken for sandwiches. My result is food of the gods.
Thanks!Dissolve salt in water. Add ice and chicken. Wait 24 hours.You can also add sugar and any desired herbs to your brine. If you decide to use hot water to make it easier for the salt and sugar to dissolve, make sure the solution is ice cold before adding your chicken.'JoeSteeler said:How is this done?I poured a mixture of a few crushed garlic cloves, a half dozen bay leaves, a half cup of red wine (Argentinian Malbec if you care), and a half cup of BBQ sauce (pretty standard hickory sauce) over the top of a whole salt water-brined chicken speckled with ample crushed black pepper. I cooked it on low for 8 hours. My intent was a rich pulled chicken for sandwiches. My result is food of the gods.
I used 1 cup of salt per gallon of water. No other ingredients. Sometimes I make an more involved brine, but the salt does the heavy lifting. I dissolve the salt in a warm quart in the microwave and add it to the remaining 3 quarts that are ice cold. Cover chicken in brine. Cover brine with lid or plastic wrap. Keep cool for 8-24 hours. Btw, I get great results with smaller birds in just 8 hours. A turkey takes longer.The reason for brining is juicier meat that is much harder to dry out while cooking. It's probably more important of indirect grilling, smoking, and roasting than crock pot slow cooking, but I was too lazy for anything else after brining the bird.Thanks!Dissolve salt in water. Add ice and chicken. Wait 24 hours.You can also add sugar and any desired herbs to your brine. If you decide to use hot water to make it easier for the salt and sugar to dissolve, make sure the solution is ice cold before adding your chicken.'JoeSteeler said:How is this done?I poured a mixture of a few crushed garlic cloves, a half dozen bay leaves, a half cup of red wine (Argentinian Malbec if you care), and a half cup of BBQ sauce (pretty standard hickory sauce) over the top of a whole salt water-brined chicken speckled with ample crushed black pepper. I cooked it on low for 8 hours. My intent was a rich pulled chicken for sandwiches. My result is food of the gods.
Thanks!I used 1 cup of salt per gallon of water. No other ingredients. Sometimes I make an more involved brine, but the salt does the heavy lifting. I dissolve the salt in a warm quart in the microwave and add it to the remaining 3 quarts that are ice cold. Cover chicken in brine. Cover brine with lid or plastic wrap. Keep cool for 8-24 hours. Btw, I get great results with smaller birds in just 8 hours. A turkey takes longer.The reason for brining is juicier meat that is much harder to dry out while cooking. It's probably more important of indirect grilling, smoking, and roasting than crock pot slow cooking, but I was too lazy for anything else after brining the bird.Thanks!Dissolve salt in water. Add ice and chicken. Wait 24 hours.You can also add sugar and any desired herbs to your brine. If you decide to use hot water to make it easier for the salt and sugar to dissolve, make sure the solution is ice cold before adding your chicken.'JoeSteeler said:How is this done?I poured a mixture of a few crushed garlic cloves, a half dozen bay leaves, a half cup of red wine (Argentinian Malbec if you care), and a half cup of BBQ sauce (pretty standard hickory sauce) over the top of a whole salt water-brined chicken speckled with ample crushed black pepper. I cooked it on low for 8 hours. My intent was a rich pulled chicken for sandwiches. My result is food of the gods.
There's a ton of recipes online for brine solutions, but that recipe will turn out a very nice tasting simple chicken without the brine. The skin comes out mushy in the crock, but I was discarding it for pulled chicken. I could just have easily separated legs, thighs, breasts, wings, slipped the skins off and served them dinner style, falling off the bone goodness with a gravy made from the two cups of juice left behind in the crock.
Going to do this one tomorrow!I do nearly the same thing. Throw some cola or apple juice in the foil tent before hand. Just a little. Crank oven to 500 and unfoil for 10 minutes. FANTASTIC.I do ribs very similar to lazy man's pulled pork, but in the oven.Ribs in a roasting pan with broiler rack1 quartered onion1 2 liter of cola (haters gonna hate)Oven at 350 for 3-4 hours covered with foilSauce when served.DeliciousAnyone had success with ribs? The main problem is that ribs take up a ton of room and the crock pot has limited space. You would probably have to cook the ribs in the oven until the meat is tender enough to shred, then throw it in the crock pot with BBQ sauce for a few hours.