Crock pot / Slow cooker recipes (1 Viewer)

[soothsayer]

I bought a corned beef brisket and I think I'm going to do it in the slow cooker.Thinking water, pickling spices, maybe some horseradish and cook for 8 hours on low? Then throw in some cabbage for the last hour of cooking I suppose?Probably would be good cooked in an ale as well - but I'm trying to avoid carbs.Anyone ever done this? Warn against it? Etc?

Not my recipe but I've done this and it's very good.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 - The author cooks the carrots and cabbage/potatoes separately. Some people like to throw it all in together. It's your call.)

 

[Tau837]

I made the recipe in this blog post a few weeks ago, and it was awesome. I'm planning to make it again tomorrow. I recently got the book mentioned there (Slow Cooker Revolution), and I highly recommend it.

I have now made three recipes from this cookbook: Tamale Pie (twice), Parmesan Risotto, and Enchilada Casserole. The Tamale Pie and risotto both came out great. The Enchilada Casserole is okay, but I probably won't make it again. It's a good cookbook.

 

[John Bender]

I have a general question about corned beef

I know it's just a beef brisket that's spiced to taste like corned beef.

So when you get the spice packets, is THAT what turns it into corned beef or is there some sort of process that occurs before hand even without the spice packet?

 

[Jules Winnfield]

If anyone else is think Corned beef in slow cooker, I just received a recipe from Food & Wine and it also has a Guinness ice Cream recipe with it!

Slow Cooker Corned Beef & Vegetables

One 6 1/2-pound corned beef

6 heads of garlic

10 cups water

6 medium carrots, peeled

6 medium red potatoes, halved

One 2-pound head of green cabbage, cut into 6 wedges

Mustard and horseradish, for serving

1.Put the corned beef in a large slow cooker. Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes.

2.Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic.

3.Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until tender, about 45 minutes.

4.On a carving board, carve the corned beef across the grain into 1/3-inch-thick slices. Keeping the slices together, return the meat to the slow cooker and cook on low until heated through, about 15 minutes. Serve the corned beef and vegetables in the cooking liquid, passing mustard and horseradish at the table.

Guinness Ice Cream

16 ounces Guinness

2 cups heavy cream

1 3/4 cups whole milk

15 large egg yolks

1 cup granulated sugar

Chocolate-Covered Pretzels, for serving

1.In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.

2.Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.

3.Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.

4.Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.

 

[Osaurus]

If anyone else is think Corned beef in slow cooker, I just received a recipe from Food & Wine and it also has a Guinness ice Cream recipe with it!

Slow Cooker Corned Beef & Vegetables

One 6 1/2-pound corned beef

6 heads of garlic

10 cups water

6 medium carrots, peeled

6 medium red potatoes, halved

One 2-pound head of green cabbage, cut into 6 wedges

Mustard and horseradish, for serving

1.Put the corned beef in a large slow cooker. Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes.

2.Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic.

3.Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until tender, about 45 minutes.

4.On a carving board, carve the corned beef across the grain into 1/3-inch-thick slices. Keeping the slices together, return the meat to the slow cooker and cook on low until heated through, about 15 minutes. Serve the corned beef and vegetables in the cooking liquid, passing mustard and horseradish at the table.

Guinness Ice Cream

16 ounces Guinness

2 cups heavy cream

1 3/4 cups whole milk

15 large egg yolks

1 cup granulated sugar

Chocolate-Covered Pretzels, for serving

1.In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.

2.Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.

3.Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.

4.Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.

Did the corned beef sans cabbage and it turned out great.

 

[dickey moe]

If anyone else is think Corned beef in slow cooker, I just received a recipe from Food & Wine and it also has a Guinness ice Cream recipe with it!

Slow Cooker Corned Beef & Vegetables

One 6 1/2-pound corned beef

6 heads of garlic

10 cups water

6 medium carrots, peeled

6 medium red potatoes, halved

One 2-pound head of green cabbage, cut into 6 wedges

Mustard and horseradish, for serving

1.Put the corned beef in a large slow cooker. Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes.

2.Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic.

3.Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until tender, about 45 minutes.

4.On a carving board, carve the corned beef across the grain into 1/3-inch-thick slices. Keeping the slices together, return the meat to the slow cooker and cook on low until heated through, about 15 minutes. Serve the corned beef and vegetables in the cooking liquid, passing mustard and horseradish at the table.

Guinness Ice Cream

16 ounces Guinness

2 cups heavy cream

1 3/4 cups whole milk

15 large egg yolks

1 cup granulated sugar

Chocolate-Covered Pretzels, for serving

1.In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.

2.Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.

3.Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.

4.Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.

Did the corned beef sans cabbage and it turned out great.

A travesty.

 

[Osaurus]

If anyone else is think Corned beef in slow cooker, I just received a recipe from Food & Wine and it also has a Guinness ice Cream recipe with it!

Slow Cooker Corned Beef & Vegetables

One 6 1/2-pound corned beef

6 heads of garlic

10 cups water

6 medium carrots, peeled

6 medium red potatoes, halved

One 2-pound head of green cabbage, cut into 6 wedges

Mustard and horseradish, for serving

1.Put the corned beef in a large slow cooker. Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes.

2.Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic.

3.Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until tender, about 45 minutes.

4.On a carving board, carve the corned beef across the grain into 1/3-inch-thick slices. Keeping the slices together, return the meat to the slow cooker and cook on low until heated through, about 15 minutes. Serve the corned beef and vegetables in the cooking liquid, passing mustard and horseradish at the table.

Guinness Ice Cream

16 ounces Guinness

2 cups heavy cream

1 3/4 cups whole milk

15 large egg yolks

1 cup granulated sugar

Chocolate-Covered Pretzels, for serving

1.In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.

2.Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.

3.Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.

4.Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.

Did the corned beef sans cabbage and it turned out great.

A travesty.

I know, just not many takers here.

 

[xulf]

6.5 lb corn beef. Added a Guinness a couple cups of water, minced garlic and the spice packet...cooked on low for 8hrs. Came out great. Basically pulled corn beef which I didn't expect but really good

 

[John Bender]

6.5 lb corn beef. Added a Guinness a couple cups of water, minced garlic and the spice packet...cooked on low for 8hrs. Came out great. Basically pulled corn beef which I didn't expect but really good

That's how mine turned out too and I loved it.I found I didn't need any more seasoning other than the pickling packet that comes with it.Here's something I did come up with to dip the corned beef in. Get some creme fraische (sour cream would work too if you must) and some horseradish.Transfer a half a cup of the cooking liquid to a pan and cook it down to a quarter cup (10 minutes)Add the creme and horseradish and whip it up.It's just as good, if not better, than mustard.

 

[jamny]

We need to buy a bigger cooker. Ours is too small for corned beef with the potatoes and cabbage. Next year for sure!

 

[bro1ncos]

Chuck or shoulder roast. Put crock pot on low heat. Add one package of Lipton Onion soup mix. No water.Just let it sit all day.Awesome!

Turned out amazingly good.

 

[Tiger Fan]

Chuck or shoulder roast. Put crock pot on low heat. Add one package of Lipton Onion soup mix. No water.Just let it sit all day.Awesome!

Turned out amazingly good.

this didn't burn or dry out with nothing liquid in there?

 

[Tony Jabroni]

Anything good today? I'm starving...

 

[Raider Nation]

Once you are "starving" ... it's too late for a crock pot.

 

[Courtjester]

I am doing a spaghetti sauce today similar to ones that are all over the web:

1 pound of pork

1 pound of italian sausage,

Onion and some garlic

2 cans diced tomatoes (28 oz cans)

2 cans tomato paste (6 oz)

2 cans tomato sauce (8 oz)

basil/salt/brown sugar seasoning.

Cook for 8 hours on low....

The problem is my kids think they need to go over and take the lid off and stir it every hour. Stop touching my pot!!!

 

[Raider Nation]

Sounds awesome Cj...

 

[Franknbeans]

I'm trying a pepper steak recipe that is very simple. I'll report back if it's any good.

 

[Tony Jabroni]

I am doing a spaghetti sauce today similar to ones that are all over the web:1 pound of pork1 pound of italian sausage,Onion and some garlic2 cans diced tomatoes (28 oz cans)2 cans tomato paste (6 oz)2 cans tomato sauce (8 oz)basil/salt/brown sugar seasoning.Cook for 8 hours on low....The problem is my kids think they need to go over and take the lid off and stir it every hour. Stop touching my pot!!!

 

[bro1ncos]

Chuck or shoulder roast. Put crock pot on low heat. Add one package of Lipton Onion soup mix. No water.Just let it sit all day.Awesome!

Turned out amazingly good.

this didn't burn or dry out with nothing liquid in there?

Not at all. I was surprised too.

 

[Courtjester]

I am doing a spaghetti sauce today similar to ones that are all over the web:1 pound of pork1 pound of italian sausage,Onion and some garlic2 cans diced tomatoes (28 oz cans)2 cans tomato paste (6 oz)2 cans tomato sauce (8 oz)basil/salt/brown sugar seasoning.Cook for 8 hours on low....The problem is my kids think they need to go over and take the lid off and stir it every hour. Stop touching my pot!!!

It turned out good, but needs to be spiced up. A little larger onion (I used a small onion) and could use more garlic, but since I am cooking for an 8 and 13 year old, I try not to fire it up too much.Garlic bread, Slutty Brownies for desert (recipe from the other thread), still a 20 pack in the garage, combined with Walking Dead and I have tomorrow off= this is going to be a great night.

 

[JetMaxx]

Chuck or shoulder roast. Put crock pot on low heat. Add one package of Lipton Onion soup mix. No water.Just let it sit all day.Awesome!

Turned out amazingly good.

Did the same with 3 small deer roasts and the Lipton soup mix, added carrots, a yuca root peeled and cut like potatoes, apple quartered, 1 diced onion, 6 cloves garlic, chicken stock and and a little red wine. 16 hrs on low heat then served over a hearty bread... the results were amazing.

 

[Franknbeans]

I'm trying a pepper steak recipe that is very simple. I'll report back if it's any good.

Yumm-eee2 lbs beef sirloin, sliced in 2 inch strips3 T soy sauce1 cup hot water1 beef boullion cube or 1 t boullion paste1 T cornstarch2 bell peppers, chopped inot 1 inch pieces1/2 onion, chopped1 can stewed tomatoesSlice beef into whatever thickness you like and brown in oil, place in crockpot. I browned the peppers and onions lightly in the same skillet but you can add them in raw to the crock. Pour in can of tomatoes. Whisk in boullion cube and cornstarch in 1 cup hot water. Pour over meat and veggies. Add soy sauce. Cook on high 4-6 hours or low 8-10 hours and serve over rice or pasta.

 

[Leeroy Jenkins]

Peanut Butter African Chicken

Layer of Campari tomatoes (2lbs)

Layer chopped onion

4 dollops of chuncky peanut butter on top

Layer of 4-6 chicken breasts

1tsp each Cumin, coriander, ground cloves, and salt mixed separately and put over the chicken

2tsp hot sauce on too of chicken and spices.

Flip chicken so spice side now down.

Cook 8hr high or 12hr low

Serve over brown rice or orzo. Or add the orzo (cooked) at end into crock pot and shred chicken for more stew like.

 

[Instinctive]

I'm trying a pepper steak recipe that is very simple. I'll report back if it's any good.

Yumm-eee2 lbs beef sirloin, sliced in 2 inch strips3 T soy sauce1 cup hot water1 beef boullion cube or 1 t boullion paste1 T cornstarch2 bell peppers, chopped inot 1 inch pieces1/2 onion, chopped1 can stewed tomatoesSlice beef into whatever thickness you like and brown in oil, place in crockpot. I browned the peppers and onions lightly in the same skillet but you can add them in raw to the crock. Pour in can of tomatoes. Whisk in boullion cube and cornstarch in 1 cup hot water. Pour over meat and veggies. Add soy sauce. Cook on high 4-6 hours or low 8-10 hours and serve over rice or pasta.

This sounds really good.

 

[Tiger Fan]

I am doing a spaghetti sauce today similar to ones that are all over the web:1 pound of pork1 pound of italian sausage,Onion and some garlic2 cans diced tomatoes (28 oz cans)2 cans tomato paste (6 oz)2 cans tomato sauce (8 oz)basil/salt/brown sugar seasoning.Cook for 8 hours on low....The problem is my kids think they need to go over and take the lid off and stir it every hour. Stop touching my pot!!!

It turned out good, but needs to be spiced up. A little larger onion (I used a small onion) and could use more garlic, but since I am cooking for an 8 and 13 year old, I try not to fire it up too much.Garlic bread, Slutty Brownies for desert (recipe from the other thread), still a 20 pack in the garage, combined with Walking Dead and I have tomorrow off= this is going to be a great night.

How many did this feed?

 

[Tony Jabroni]

Grilling brats, burgers, & dogs for Wrestlemania tonight. Brats will go in one pot with beer/onions. I want to throw the burgers & dogs in another. Any ideas how to keep them warm without drying out? Just throw them in there? Little bit of water? Any help is appreciated!

 

[Tiger Fan]

Maybe beef broth?

 

[Courtjester]

I am doing a spaghetti sauce today similar to ones that are all over the web:1 pound of pork1 pound of italian sausage,Onion and some garlic2 cans diced tomatoes (28 oz cans)2 cans tomato paste (6 oz)2 cans tomato sauce (8 oz)basil/salt/brown sugar seasoning.Cook for 8 hours on low....The problem is my kids think they need to go over and take the lid off and stir it every hour. Stop touching my pot!!!

It turned out good, but needs to be spiced up. A little larger onion (I used a small onion) and could use more garlic, but since I am cooking for an 8 and 13 year old, I try not to fire it up too much.Garlic bread, Slutty Brownies for desert (recipe from the other thread), still a 20 pack in the garage, combined with Walking Dead and I have tomorrow off= this is going to be a great night.

How many did this feed?

It made a lot of food. It fed the four of us the initial night and then a leftover night later in the week and I actually ended up throwing a good chunk out (I didn't freeze it).

 

[Tiger Fan]

I am doing a spaghetti sauce today similar to ones that are all over the web:1 pound of pork1 pound of italian sausage,Onion and some garlic2 cans diced tomatoes (28 oz cans)2 cans tomato paste (6 oz)2 cans tomato sauce (8 oz)basil/salt/brown sugar seasoning.Cook for 8 hours on low....The problem is my kids think they need to go over and take the lid off and stir it every hour. Stop touching my pot!!!

It turned out good, but needs to be spiced up. A little larger onion (I used a small onion) and could use more garlic, but since I am cooking for an 8 and 13 year old, I try not to fire it up too much.Garlic bread, Slutty Brownies for desert (recipe from the other thread), still a 20 pack in the garage, combined with Walking Dead and I have tomorrow off= this is going to be a great night.

How many did this feed?

It made a lot of food. It fed the four of us the initial night and then a leftover night later in the week and I actually ended up throwing a good chunk out (I didn't freeze it).

Thanks...that sounds amazing

ETA: assuming it was ground pork?

 

[Tony Jabroni]

Maybe beef broth?

Good call

 

[Binky The Doormat]

Going with ham balls to use up Easter leftovers. Tomato sauce based instead of the more typical mustard-based (also good)

Will adapt to slow cooker so I can leave it when i go to work.

http://www.tasteofhome.com/Recipes/Iowa-Ham-Balls

 

[Christo]

3 lbs Chicken - cubed

1 can Cream of Chicken

1 can Cream of Mushroom

1 can Diced Tomatoes w/Green Chilis

1 Onion

1 Green Pepper

1 Red Pepper

4 Jalapenos

2 Cups Shredded Cheese

1 Tsp Pepper

1 Tsp Salt

1 Garlic clove - minced

Mmm Mmm

 

[Raider Nation]

Going with a chuck roast / onion soup mix / baby carrots / potatoes this weekend. It's been awhile.

 

[trogg78]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.

6 large chicken breasts

Franks wing sauce 1/2 cup

Mustard 1/4 cup

Apple cider vinegar 1/4 cup

4.5 hours on high, shred chicken and put back in sauce, another half hour on high.

 

[William Munny]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauceMustardApple cider vinegar

Isn't butter mixed in with the hot sauce what makes it "buffalo" sauce?

 

[trogg78]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauceMustardApple cider vinegar

Isn't butter mixed in with the hot sauce what makes it "buffalo" sauce?

The wing sauce should have the butter.

 

[William Munny]

Grilling brats, burgers, & dogs for Wrestlemania tonight. Brats will go in one pot with beer/onions. I want to throw the burgers & dogs in another. Any ideas how to keep them warm without drying out? Just throw them in there? Little bit of water? Any help is appreciated!

Burgers in a pot? What's this all about?

 

[William Munny]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauceMustardApple cider vinegar

Isn't butter mixed in with the hot sauce what makes it "buffalo" sauce?

The wing sauce should have the butter.

Oops my bad. Saw Franks and just assumed hot sauce.

 

[trogg78]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauce 1/2 cupMustard 1/4 cupApple cider vinegar 1/4 cup4.5 hours on high, shred chicken and put back in sauce, another half hour on high.

This turned out really well. I can see myself making this often like the Lazy mans pork. Very simple. I made a sandwich and poured some of the wing sauce right on top to spice it up. Then I just started forking the chicken in my mouth. I'll be having these sandwiches for lunch all week.

 

[Christo]

Coq au Vin

8 chicken thighs - boneless & skinless

4 strips of thick bacon - roughly cut

1lb mushrooms - sliced

2 carrots - chopped

1 large yellow onion - chopped

2 cloves garlic - chopped

1 cup chicken broth

2 cups red wine

Salt

Pepper

Flour

2 large sprigs Thyme

Season chicken with salt & pepper then coat in flour. Brown bacon. Set aside. Brown chicken in same pan. Set aside. Cook mushrooms in same pan until edges begin to brown. Add onion, carrots and garlic and cook until they begin to soften. Put vegetables and broth in pot.Put chicken on top of vegetables. Put bacon on top of chicken. Add wine and thyme. Cook on low for 6.5 hours.

 

[Leeroy Jenkins]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauce 1/2 cupMustard 1/4 cupApple cider vinegar 1/4 cup4.5 hours on high, shred chicken and put back in sauce, another half hour on high.

What kind of mustard?

 

[trogg78]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauce 1/2 cupMustard 1/4 cupApple cider vinegar 1/4 cup4.5 hours on high, shred chicken and put back in sauce, another half hour on high.

What kind of mustard?

I just use the French's yellow Mustard.

 

[Leeroy Jenkins]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauce 1/2 cupMustard 1/4 cupApple cider vinegar 1/4 cup4.5 hours on high, shred chicken and put back in sauce, another half hour on high.

What kind of mustard?

I just use the French's yellow Mustard.

I could see this being great with franks red hot and honey mustard.

 

[trogg78]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauce 1/2 cupMustard 1/4 cupApple cider vinegar 1/4 cup4.5 hours on high, shred chicken and put back in sauce, another half hour on high.

What kind of mustard?

I just use the French's yellow Mustard.

I could see this being great with franks red hot and honey mustard.

Absolutely. You can make it a hot chicken rather than Buffalo and it would be just as good. Seems really easy to modify depending on your preferences. I just wanted to try the original recipe. I was thinking a spicy mustard could be good too and you can really use any hot sauce you like.

 

[Instinctive]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauce 1/2 cupMustard 1/4 cupApple cider vinegar 1/4 cup4.5 hours on high, shred chicken and put back in sauce, another half hour on high.

What kind of mustard?

I just use the French's yellow Mustard.

I could see this being great with franks red hot and honey mustard.

Absolutely. You can make it a hot chicken rather than Buffalo and it would be just as good. Seems really easy to modify depending on your preferences. I just wanted to try the original recipe. I was thinking a spicy mustard could be good too and you can really use any hot sauce you like.

I do something similar - throw some chopped onion in, no mustard, no vinegar - just the wing sauce.

Also, I pull it out and shred it after about 5 hours on low (rather than 4.5), then put it back in for an hour or two. Delicious. Always. Was it good with the shorter cook time?

 

[Christo]

Coq au Vin

8 chicken thighs - boneless & skinless

4 strips of thick bacon - roughly cut

1lb mushrooms - sliced

2 carrots - chopped

1 large yellow onion - chopped

2 cloves garlic - chopped

1 cup chicken broth

2 cups red wine

Salt

Pepper

Flour

2 large sprigs Thyme

Season chicken with salt & pepper then coat in flour. Brown bacon. Set aside. Brown chicken in same pan. Set aside. Cook mushrooms in same pan until edges begin to brown. Add onion, carrots and garlic and cook until they begin to soften. Put vegetables and broth in pot.Put chicken on top of vegetables. Put bacon on top of chicken. Add wine and thyme. Cook on low for 6.5 hours.

This is starting to smell pretty damned good right now

 

[Raider Nation]

Look at Mr. Fancy Pants with his 5-Star crock pot recipe.

 

[Leeroy Jenkins]

Had the peanut butter chicken one I posted again last week. Thing is excellent.

 

[trogg78]

Tomorrow ill be making Shredded Buffalo Chicken for sandwiches.6 large chicken breastsFranks wing sauce 1/2 cupMustard 1/4 cupApple cider vinegar 1/4 cup4.5 hours on high, shred chicken and put back in sauce, another half hour on high.

What kind of mustard?

I just use the French's yellow Mustard.

I could see this being great with franks red hot and honey mustard.

Absolutely. You can make it a hot chicken rather than Buffalo and it would be just as good. Seems really easy to modify depending on your preferences. I just wanted to try the original recipe. I was thinking a spicy mustard could be good too and you can really use any hot sauce you like.

I do something similar - throw some chopped onion in, no mustard, no vinegar - just the wing sauce.

Also, I pull it out and shred it after about 5 hours on low (rather than 4.5), then put it back in for an hour or two. Delicious. Always. Was it good with the shorter cook time?

It was very good. My cook time was only shorter because I had it set on high.

 

[Dippa]

Just put 2lbs of pork spare ribs (bone in) into the crockpot and covered it with BBQ sauce....put some water in the bottom of the pot...and added a tablespoon of garlic, plus 1/2 an onion.

Can't wait to wake up to that smell

worked out pretty well

I've got a rack of ribs I'd like to do this weekend. I think I may try this with the chopped onion lining the bottom of the pot.

Does anyone have any other rib recipes/tips/ideas?