shadyridr
Footballguy
agreed chicken always comes out dry no matter what. I don't bother with chicken anymore unless I want shredded chicken
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Crock pot / Slow cooker recipes (1 Viewer)
- Thread starter Raider Nation
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RBM
Footballguy
What is that? Like a dry mix?
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Franknbeans
Footballguy
Uruk-Hai
Footballguy
This is normally smoked, but no reason it can't be done in a slow cooker. I've used chuck roast and 7-Bone. When I wanted "pot roast" I added potatoes and carrots, etc.
Pepper Stout Beef
http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?showComment=1439143808842
Pepper Stout Beef
http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?showComment=1439143808842
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jamny
Footballguy
I figure a slow cooker must be great for it. Doesn't it usually have to simmer a long time?
Mr. Ected
Footballguy
Have you tried boneless thighs instead of breasts? I usually use them, since the dark meat takes longer to dry out.
shadyridr
Footballguy
no I will try thighs next time
John Bender
Footballguy
Please report back on this.Angry Beavers said:
I bought the ingredients for tomorrow for this recipe.
I read the comment first tho and looks like more liquid is needed so I'm going to deglaze the pan with a quarter cup for white wine and water or chix broth as well so it can be served over pasta and be more sauce like.
Interested to hear your thoughts.
Seems "Piccata-esque" and might also be good to add some capers and their juice to this one.
Angry Beavers
Footballguy
This turned out well. Of course with Chicken Breasts, slightly dry, but not unreasonably so. I like the idea of capers. I would also substitute Chicken Broth or wine for water as called for in the recipe. All in all a really easy meal that everyone scarfed down and had seconds!! Good Luck. I am curious as to how this turns out with your modifications.
SIDA!
Footballguy
Looking to pop the cherry on my slow cooker.
3 to 5 pounds is way too much food for us. I was going to look at doing 2 pounds or less. Should I still plan on cooking for 8 full hours and another 2 hours or should I decrease the time since it will be a smaller chunk of meat?
I am assuming I should decrease the amount of time, but have no idea how much.
E-Z Glider
Footballguy
Pulled pork freezes well. Just put what you dont want to eat now into small freezer containers.
Polish Hammer
made of glass
Do we have a Chicken Bog recipe in this thread that has passed the test? I have a whole chicken defrosting and am looking for something to do with it on Sunday. Also happen to have smoked beef sausage I can defrost so that's what led me to this idea.
jamny
Footballguy
Just 2 of us and we usually have enough for leftovers for both and maybe a lunch for me on another day but freezing some is cool too.
Franknbeans
Footballguy
You would think wrong. I mean, it can but it's easily adjusted by adding some tomato paste. The longer you cook it, the more it will turn to paste on it's own. I will post my recipe later this evening.
jamny
Footballguy
Question on the LMPP. We're making it for the Super Bowl for the 4th year. What does the Coke add to it, sugar? I'm wondering if there is something else to add like beer or coffee. I probably shouldn't mess with perfection and my wife is threatening to kill me if it doesn't taste as good if not better than the original but I thought I'd ask.
Franknbeans
Footballguy
Here it is...
I figure a slow cooker must be great for it. Doesn't it usually have to simmer a long time?
2 cans (28 oz) crushed tomatoes with Italian herbs
1 can (6 oz.) tomato paste
1 large onion, chopped (1 cup)
8 cloves garlic, finely chopped
1 T olive oil
2 t sugar
2 t dried basil
1 t dried oregano
1 t salt
1 t pepper
Mix all ingredients in 6 quart slow cooker. Cover and cook on low heat 8-10 hours (or high 4 to 5).
I have been doing using this for over a decade years so I have some tweaks to the original recipe. I use peeled plum tomatoes from my garden in place of the 1 can of crushed tomatoes. I fill up the 6 quart crock 3/4 of the way with those. I use 1 28 oz can of the crushed tomatoes. I usually forego the tomato paste because if it cook for 10 hours, it will become too thick for my liking. It will thicken up quite nicely without the tomato paste. I also like to put in about a teaspoon of crushed red pepper although my wife usually complains that it bothers her so I don't always use it. Brings out the tomato flavor even more. I also like to brown the onion in olive oil before adding them to the crock. Gives it a deeper flavor.
dhockster
Footballguy
Due you ever add meat to the sauce?Here it is...
I figure a slow cooker must be great for it. Doesn't it usually have to simmer a long time?
2 cans (28 oz) crushed tomatoes with Italian herbs
1 can (6 oz.) tomato paste
1 large onion, chopped (1 cup)
8 cloves garlic, finely chopped
1 T olive oil
2 t sugar
2 t dried basil
1 t dried oregano
1 t salt
1 t pepper
Mix all ingredients in 6 quart slow cooker. Cover and cook on low heat 8-10 hours (or high 4 to 5).
I have been doing using this for over a decade years so I have some tweaks to the original recipe. I use peeled plum tomatoes from my garden in place of the 1 can of crushed tomatoes. I fill up the 6 quart crock 3/4 of the way with those. I use 1 28 oz can of the crushed tomatoes. I usually forego the tomato paste because if it cook for 10 hours, it will become too thick for my liking. It will thicken up quite nicely without the tomato paste. I also like to put in about a teaspoon of crushed red pepper although my wife usually complains that it bothers her so I don't always use it. Brings out the tomato flavor even more. I also like to brown the onion in olive oil before adding them to the crock. Gives it a deeper flavor.
Franknbeans
Footballguy
Generally, no but I do use it as a base for things like chili or anything that calls for tomatoes and/or sauce
Franknbeans
Footballguy
and I don't go by those exact proportions. If I use more tomatoes, I up the spices a bit. A large onion will usually be more than a cup, too. It's hard to go wrong with it.
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Franknbeans
Footballguy
you're welcome. Let me know how you like it.
My mom is 100 percent Italian, and I've never seen her do this...however, I recently have done it for the first time and not sure I'll ever go back to a regular pot on the stove, it turned out great. Good sauce takes hours and the crock pot is perfect for that, plus no mess on the stove.
Uruk-Hai
Footballguy
DallasDMac
Footballguy
dnurk
Footballguy
Instinctive
Footballguy
Had a really good one we used at Christmas a page or two back.
Something like maple syrup, a cinnamon stick, orange zest, ground mustard, pepper. It turned out really freaking delicious.
In The Zone
Footballguy
I have a batch of chili going in my Instantpot pressure cooker. The wife made from scratch some mashed potatoes and cornbread.
No recipe really. I just used some ground beef and beef stew chunks, a can of Bush's chili beans, 2 cans of black beans. 2 jalapeno peppers, 1 onion, and a bell pepper all diced in the food processor. Some chili powder, cumin, garlic powder, onion powder, unsweet cocoa, and some worcestershire sauce. A can of tomato paste, 2 cans of rotel w/ green chilis, and a can od tomato sauce.
Browned the meat and then threw everything else in the pot. It's been cooking for 25 minutes and I'm getting ready to go release the pressure.
Wish me luck.
ETA:
After typing out all of my ingredients I remembered that I forgot ta add a couple of bay leaves damnit.
No recipe really. I just used some ground beef and beef stew chunks, a can of Bush's chili beans, 2 cans of black beans. 2 jalapeno peppers, 1 onion, and a bell pepper all diced in the food processor. Some chili powder, cumin, garlic powder, onion powder, unsweet cocoa, and some worcestershire sauce. A can of tomato paste, 2 cans of rotel w/ green chilis, and a can od tomato sauce.
Browned the meat and then threw everything else in the pot. It's been cooking for 25 minutes and I'm getting ready to go release the pressure.
Wish me luck.
ETA:
After typing out all of my ingredients I remembered that I forgot ta add a couple of bay leaves damnit.
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Angry Beavers
Footballguy
JB - how did you do here?
jabarony
Footballguy
Just threw this in the cooker prior to bed. First crack at it. Curious if there's value in searing the roast prior. I didn't do so, but I've seen other recipes call for it. Thoughts?Slow cooking this at home as we speak.
Ministry of Pain
Footballguy
Chili...mine is not meant to be hot as much as spicy. You can always add. I found a Chipotle Chili powder that I am mixing in with some regular chili powder.
2-3 Med yellow onions diced
1-2 red and green peppers diced...I just buy it pre-diced(y/g/r) mostly add for color.
6 cloves of garlic diced...you could put in more
1 can of red kidney beans drained
1 can of pinto beans drained
1 can of diced tomatoes, I add some whole peeled and cut those up to cook down in the chili, you don't have to do that.
1/4 cup chili powder
1 tablespoon cumin
2 lbs of ground beef...I like White Oak Pastures in the plastic wrap. I have actually been to the farm in Georgia where the cattle are raised. $8 a pound at my store but well worth it IMHO.
1. Take 1-2 tablespoons of oil and heat it in a pan, add the diced onions and cook on med for about 8 minutes
2. Add the garlic, peppers, cumin, and chili powder to the veggies. I actually dump half the chili powder and hold some back to add directly on to the meat. Only cook this part for about a minute.
3. Add the beef, the veggies and spices will mix quickly with the meat. I brown it up until most of the pink is gone. I do not use a lot of oil so I don't drain anything. I dump all this into crock pot.
4. Add the tomatoes and beans. Stir it all together.
5. I cook on high for 3-4 hours and it's about ready to eat but then I let it go another 3-4 on low, usually makes it even better.
Pretty basic but works for me. I toss a pinch of salt in with the oil and onions but there is salt in the chili powder I had so I wait until the chili is cooking for a couple hours before i throw a bunch of salt in there. I do not like salt to be the overriding taste. You can always add more at some point as needed.
Football and chili, chili n chips, chili cheese dogs, yummy in the tummy!
2-3 Med yellow onions diced
1-2 red and green peppers diced...I just buy it pre-diced(y/g/r) mostly add for color.
6 cloves of garlic diced...you could put in more
1 can of red kidney beans drained
1 can of pinto beans drained
1 can of diced tomatoes, I add some whole peeled and cut those up to cook down in the chili, you don't have to do that.
1/4 cup chili powder
1 tablespoon cumin
2 lbs of ground beef...I like White Oak Pastures in the plastic wrap. I have actually been to the farm in Georgia where the cattle are raised. $8 a pound at my store but well worth it IMHO.
1. Take 1-2 tablespoons of oil and heat it in a pan, add the diced onions and cook on med for about 8 minutes
2. Add the garlic, peppers, cumin, and chili powder to the veggies. I actually dump half the chili powder and hold some back to add directly on to the meat. Only cook this part for about a minute.
3. Add the beef, the veggies and spices will mix quickly with the meat. I brown it up until most of the pink is gone. I do not use a lot of oil so I don't drain anything. I dump all this into crock pot.
4. Add the tomatoes and beans. Stir it all together.
5. I cook on high for 3-4 hours and it's about ready to eat but then I let it go another 3-4 on low, usually makes it even better.
Pretty basic but works for me. I toss a pinch of salt in with the oil and onions but there is salt in the chili powder I had so I wait until the chili is cooking for a couple hours before i throw a bunch of salt in there. I do not like salt to be the overriding taste. You can always add more at some point as needed.
Football and chili, chili n chips, chili cheese dogs, yummy in the tummy!
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Frank Drebin
Footballguy
I use 3 cans of Campbell's soup...French Onion, Golden Mushroom and Cheddar Cheese (I know...but trust me)
Cut up potatoes and carrots, lay the roast on top of them and pour the soups over top (mix them together first).
Low for 8-10 hours.
Everyone I've passed this recipe on to uses it as their go to pot roast now. It sounds weird, especially with the cheddar cheese soup, but it's fantastic.
Angry Beavers
Footballguy
Nathan R. Jessep
Footballguy
one of the links posted in here or sites from a link posted, had a beef tips and gravy recipe that I tried this weekend and it was outstanding! And best part is that it was super easy Took maybe 5 minutes to prep. Will try to find the link and post
Frank Drebin
Footballguy
Sorry, forgot about that. No, you don't add the water. The French Onion is pretty watery so the three mixed together pour very easily.you add the water to the condensed mixture or not?
Polish Hammer
made of glass
I did the Beef Stroganoff and Chicken Bog this weekend. Both were very good. For the stroganoff I browned the beef first then sautéed the onions in the same pan, then deglazed with red wine before adding to the crock. Needed a little salt at the end. For the Bog I added celery and carrots, which was good. Would cut the water back from 8 cups to 6 and maybe cut the butter to a half cup next time. But still, both were very good.
coyote5
Footballguy
Pretty sure someone posted this recipe for swedish meatballs
http://www.thecountrycook.net/2015/05/crock-pot-swedish-meatballs.html
I tried it last week and it is fantastic. big
I subbed greek yogurt for the sour cream to try to be more "healthy"
http://www.thecountrycook.net/2015/05/crock-pot-swedish-meatballs.html
I tried it last week and it is fantastic. big
I subbed greek yogurt for the sour cream to try to be more "healthy"
SIDA!
Footballguy
Did the Lazy Man's Pulled Pork on Friday.
It went over really well considering the lady isn't a big fan of BBQ/BBQ sauce.
I put in a splash of liquid smoke and not sure I could really taste it and wasn't sure how much BBQ to add to the meat for the last couple of hours of cooking given her aversion to it. But dinner was fairly quiet and we had left overs.
Ended up cooking a 3.6 pound pork shoulder with the bone in. When all was said and done we had a total of 4 sandwiches on french rolls with a a decent amount of meat on Friday. Made another 4 sandwiches over the weekend and probably enough left over for another 2 or 3 sandwiches.
We are not BBQ snobs obviously...but it went over really well in our household. Appreciate the tips/feedback in here.
It went over really well considering the lady isn't a big fan of BBQ/BBQ sauce.
I put in a splash of liquid smoke and not sure I could really taste it and wasn't sure how much BBQ to add to the meat for the last couple of hours of cooking given her aversion to it. But dinner was fairly quiet and we had left overs.
Ended up cooking a 3.6 pound pork shoulder with the bone in. When all was said and done we had a total of 4 sandwiches on french rolls with a a decent amount of meat on Friday. Made another 4 sandwiches over the weekend and probably enough left over for another 2 or 3 sandwiches.
We are not BBQ snobs obviously...but it went over really well in our household. Appreciate the tips/feedback in here.
Foosball God
Foos
If you want an alternative to Pulled Pork may I humbly recommend this Pork Carnitas recipie from Melissa d'Arabian
Hawks64
Footballguy
James Daulton
Footballguy
Finally ended up making this, it was ok, not great. Kinda bland tasting to me considering all that was involved. I'm not sure the red wine is great in the slow cooker.
Nathan R. Jessep
Footballguy
printable version here
ETA: Made this again yesterday and (at the advice of a friend) for the gravy, I let the butter sit out and get to room temp (i.e. soft), then added the flour, and whisked it into a sort of thick paste, whisking after each added tablespoon of flour. Then put that paste mixture into a pot and added the 2 cups of braising liquid, and whisked the hell out of it for several minutes over medium/high heat. Gravy came out perfect. Just thought I'd pass along the info for anyone who had lumpy gravy like I did the first time from these directions.
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jamny
Footballguy
Spike
Footballguy
I'm a bit confused by a few steps:
Then pour in 2 cups of the beef broth mixture into the butter/flour mixture. What I like to do is scoop all the beef tips out of the crock pot and put them in a bowl or on a plate. Then pour 2 cups of the beef broth mixture into a measuring cup. Whisk it again until smooth, then bring the heat up to high...
Is it the same 2 cups of the beef broth I combined with the butter/flour mixture that I'll then pour into a measuring cup? And why AM I pouring it into a measuring cup?
Not being difficult. I really like the sound of this and want to get the steps right.
