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Crock pot / Slow cooker recipes (1 Viewer)

Willie Neslon said:
Do chicken breasts turn out moist?
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You get moist chicken breast by not over-cooking and the only way to do this is to watch/check it regularly and remove it from heat as soon as its cooked through. It really has nothing to do with the cooking method. Any recipe that calls for boneless chicken breast to be cooked for more than 30 minutes (like all crock pot recipes) is most likely going to result in dry chicken.

 
E-Z Glider said:
You get moist chicken breast by not over-cooking and the only way to do this is to watch/check it regularly and remove it from heat as soon as its cooked through. It really has nothing to do with the cooking method. Any recipe that calls for boneless chicken breast to be cooked for more than 30 minutes (like all crock pot recipes) is most likely going to result in dry chicken.
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The instant pot cooks them in about 10 minutes. Specifically asking about how they come out in that.

 
Made this a couple times and man, do my kids like it. Zesty chicken bbq 

It is a quick meal with a big taste. The Italian dressing and the BBQ sauce make a really interesting combo.

 
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Willie Neslon said:
Do you cook boneless chicken breasts in it? If so, do they turn out moist?
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If you want moist chicken breasts, check out Sous Vide.  It makes a very moist chicken breast with very little effort...

 
E-Z Glider said:
You get moist chicken breast by not over-cooking and the only way to do this is to watch/check it regularly and remove it from heat as soon as its cooked through. It really has nothing to do with the cooking method. Any recipe that calls for boneless chicken breast to be cooked for more than 30 minutes (like all crock pot recipes) is most likely going to result in dry chicken.
Click to expand...
Best way to get moist chicken is to brine it. The cook time and method is way more lenient after that.

 
Slow Cooker Lentil and Ham Soup
Ingredients
2 C    dried lentils; picked over and rinsed
1 C    chopped celery
1 C    chopped carrots
1 C    chopped onion
2     cloves garlic, minced
2 C    diced cooked ham
2    smoked ham hocks
1 t    salt
½ t    black pepper
½ t    dried basil
½ t    dried oregano
¼ t    dried thyme
1     bay leaf
32 oz    chicken or vegetable broth
3 C    water
¼ C    tomato sauce (or 5-6 t paste)

Procedure
Put lentils in mesh strainer. Pick through for any foreign matter and rinse.

Add all ingredients to slow cooker.  Cook on low 8-10 hours.  Add water if it starts getting thick

Remove ham hocks, cut meat from bones and return meat to slow cooker

 
GroveDiesel said:
Best way to get moist chicken is to brine it. The cook time and method is way more lenient after that.
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We've found this with turkeys - since we started brining them, my wife and kids turned from disliking white meat to preferring it - it really comes out moist.

 
E-Z Glider said:
You get moist chicken breast by not over-cooking and the only way to do this is to watch/check it regularly and remove it from heat as soon as its cooked through. It really has nothing to do with the cooking method. Any recipe that calls for boneless chicken breast to be cooked for more than 30 minutes (like all crock pot recipes) is most likely going to result in dry chicken.
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I'm a firm believer in this method.

 
Instinctive said:
Doing the Lazy Man's Pulled Pork this week. Think it would work with Dr. Pepper?
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I thought the recipe called for Dr. Pepper but I just checked page 1 of this thread and saw that it specifies Coke.  Anyway, I've used Dr. Pepper every time I made it, and it's fantastic.

 
gameday said:
I thought the recipe called for Dr. Pepper but I just checked page 1 of this thread and saw that it specifies Coke.  Anyway, I've used Dr. Pepper every time I made it, and it's fantastic.
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Following up on this:

So I put it in for 14 hours (after the Dr. Pepper, the shoulders, and the BBQ cup the crock was 90% full) and just pulled it out to shred and it was amazing. Just falls apart. Made for dinner but am eating it for lunch right now, pre-saucing, because it's so freaking good. 

 
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JoeSteeler said:
looks to be a good deal on these at kohls right now $99.99 - $10 - 20% at Kohls.com brings it down to $76.31 with free store pickup

$10 off today only looks like

https://www.kohls.com/product/prd-2250189/instant-pot-7-in-1-6-qt-programmable-pressure-cooker.jsp?skuId=99742311
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even better deal if you are a kohl's cardholder...$63

https://slickdeals.net/f/10357052-kohl-s-cardholders-instant-pot-duo-7-in-1-6-qt-pressure-cooker-63-tax-with-free-shipping-get-10-kohl-s-cash

 
Little help here guys

I am doing the shredded chicken tacos tonight and I cannot seem to find the recipe here.

ANyone know or remember how you season the chicken in the crock pot

thanks

 
For my fellow InstantPot brothers, have you guys found a good way to get the smell out of the silicone ring?  I tried the quick steam with water and lemon juice method and it didn't do much good.

 
JoeSteeler said:
how sweet was it? seems like a lot of brown sugar
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I didn't think it was too sweet but if your worried dial it back.  It is sweet though.  I cooked it on high for four hours. My chicken breasts didn't shred very easily but otherwise it was great. I wonder if I cooked it on low would it have been easier to shred?

If you have kids, they will enjoy this. 

 
boots11234 said:
Yup.  If it's that bad you could buy another ring. It smell like feet or something?
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Chili actually.  Doesn't affect the food or anything, but that thing just sucks up the odor and it hits ya as soon as you open the lid.  I'll try some other options or buy an extra ring.

 
coyote5 said:
boots11234 said:
Yup.  If it's that bad you could buy another ring. It smell like feet or something?
Click to expand...
Chili actually.  Doesn't affect the food or anything, but that thing just sucks up the odor and it hits ya as soon as you open the lid.  I'll try some other options or buy an extra ring.
Click to expand...
In the future, if you are doing something that might smell a bit, can you use these liners that they have for crockpots?

 
pantherclub said:
Little help here guys

I am doing the shredded chicken tacos tonight and I cannot seem to find the recipe here.

ANyone know or remember how you season the chicken in the crock pot

thanks
Click to expand...
you could do this with chicken........I recommend thighs;

improvised my pork carnitas recipe yesterday and it was the best bunch I made..........

I used a 3lb pork loin roast instead of a butt and salted liberally.  then rubbed in olive oil and coated with oregano and cumin and a dash of cayenne, onion & garlic powder.  put in crock pot with 1/2 cup lime juice and 1/2 cup orange juice then added a quartered white onion.  cooked on high about 6 hours, turned off and left it in pot, next day I took out meat, chopped & shredded pork, strained remaining liquid back into crock pot (removing onion) , added the pork back and cooked on low another 4 hours till dinner (I added a dash of adobo at the end).  it stayed moist, kinda confit like, but had some dried out crispiness.  the home pickled red onions were a plus.

 
Football season, time to break out the crockpots.

Making frosty's italian beef tomorrow. 

I have meatballs in the crock now for a gathering tonight

1 bag frozen meatballs (80 count, little smaller than golf balls)

1  32 oz jar grape jelly 

2  12 oz jars chili sauce

I put the chili sauce and jelly in a pot on the stove to warm a little so the jelly melts and mixes into the chili sauce but it's probably not necessary.

Pour over meatballs in crock and cook on low for 3 hrs or so

Everyone loves them

 
Not sure if this one has been posted before, but my family really likes it:

-3-4 frozen chicken breasts

-1 can of mushroom soup

-1 jar of salsa

-1 block of cream cheese

Toss it all in and cook until done. Add some shredded cheese at the end for some extra cheesiness. Great shredded and in tacos or with nachos.

 
GroveDiesel said:
Not sure if this one has been posted before, but my family really likes it:

-3-4 frozen chicken breasts

-1 can of mushroom soup

-1 jar of salsa

-1 block of cream cheese

Toss it all in and cook until done. Add some shredded cheese at the end for some extra cheesiness. Great shredded and in tacos or with nachos.
Click to expand...
So do you always shred it when done or is it typically the chicken on the plate with the "sauce" poured over it?

 
Chuck roast in now. Rubbed with thyme, salt, pepper -- browned in a skillet -- deglazed with merlot -- into the crockpot with celery, onion, garlic, beef broth. Cooking today to eat later in the week with mashed potatoes / gravy and roasted carrots. 

 
Made this last week, I made it in the oven, but it can be done in a crock-pot. I might do something more with fresh mushrooms.

SLOW COOKER BRISKET AND GRAVY

This slow cooker brisket and gravy can be done in the oven or a slow cooker. A four ingredient recipe from my grandmother's archives gets updated.


Preparation  5    Cook Time  3-8 hours  Serves  8

If you go with a full sized brisket, add two additional cans of cream of mushroom soup and one more envelope of soup mix. Cut brisket in half and stack the halves (with a can of soup and half envelope of soup mix between them.

INGREDIENTS

3 cans cream of mushroom soup
1 envelope Lipton Onion Soup Mix
3-4 lbs beef brisket

INSTRUCTIONS
Preheat oven to 325.

Take two long sheets of aluminum foil, lay them on top of each other and fold al the way across the long side, then repeat. Open the sheets- you should have "one" very large and wide sheet.
Scoop out one can of soup, top with half the soup mix.
Place brisket, fat side up, on top of the soup mixture. Add remaining cans of soup and onion mix on top of the meat, stir together (does not have to be completely or evenly mixed).
Bring the sides of the foil up and fold together.
Place foil pouch inside a large lidded pot. Cook in preheated oven for 3 hours. Serve with mashed potatoes.

RECIPE NOTES

Can also be done in a slow cooker- LOW for 8 hours, remove from insert. Whisk in one packet brown gravy mix and cook on HIGH for 20 minutes, or until thickened.
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Cowboysfan8 said:
Football season, time to break out the crockpots.

Making frosty's italian beef tomorrow. 

I have meatballs in the crock now for a gathering tonight

1 bag frozen meatballs (80 count, little smaller than golf balls)

1  32 oz jar grape jelly 

2  12 oz jars chili sauce

I put the chili sauce and jelly in a pot on the stove to warm a little so the jelly melts and mixes into the chili sauce but it's probably not necessary.

Pour over meatballs in crock and cook on low for 3 hrs or so

Everyone loves them
Click to expand...
Grape jelly? Haven't heard of that one before.

 
BeTheMatch said:
Cowboysfan8 said:
Football season, time to break out the crockpots.

Making frosty's italian beef tomorrow. 

I have meatballs in the crock now for a gathering tonight

1 bag frozen meatballs (80 count, little smaller than golf balls)

1  32 oz jar grape jelly 

2  12 oz jars chili sauce

I put the chili sauce and jelly in a pot on the stove to warm a little so the jelly melts and mixes into the chili sauce but it's probably not necessary.

Pour over meatballs in crock and cook on low for 3 hrs or so

Everyone loves them
Click to expand...
Grape jelly? Haven't heard of that one before.
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MIL makes something similar that way; she does it with mini kielbasa. Works great, you don't taste the grape at all. She does them night before and lets them sit overnight to have the flavors mix. I don't think you can over cook them.

 
Mr. Ected said:
MIL makes something similar that way; she does it with mini kielbasa. Works great, you don't taste the grape at all. She does them night before and lets them sit overnight to have the flavors mix. I don't think you can over cook them.
Click to expand...
Yep I've done lil smokies like this too

 
Spike said:
So do you always shred it when done or is it typically the chicken on the plate with the "sauce" poured over it?
Click to expand...
I always shred it. By the time it's done, it's pretty much falling apart anyway.

 
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