you tried this before? if not, let us know how it turns out. About how many lbs does that chicken total?
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Crock pot / Slow cooker recipes (3 Viewers)
- Thread starter Raider Nation
- Start date
Skylord
Footballguy
Nope, never tried it before. Had the ingredients in the pantry so thought I'd give it a run.
shadyridr
Footballguy
How about the time i put a pork roast in and forgot to turn the thing on. What a waste of time and money
None_More_Black
Footballguy
Cumin if you have it.
shadyridr
Footballguy
Got it!
Skylord
Footballguy
Turned out well but not perfect. The diced tomatoes made it watery. Next time I would drain the tomatoes first and take the lid off the crock earlier for evaporation. I'd also add diced tomatoes that come with basil, onions, etc. Something to bump the flavor. Also a small can of tomato pasteI shredded it and served it on buns with provolone. I'll be making this again!curious to know how it turns out
Good dealTurned out well but not perfect. The diced tomatoes made it watery. Next time I would drain the tomatoes first and take the lid off the crock earlier for evaporation. I'd also add diced tomatoes that come with basil, onions, etc. Something to bump the flavor. Also a small can of tomato pasteI shredded it and served it on buns with provolone. I'll be making this again!
Instinctive
Footballguy
I will be trying this Wednesday, but less chicken, so probably less Marinara sauce than a whole jar. Also, I'm going to add a chopped onion, and some basil and oregano.I'll serve with pasta...what kind of side dishes would y'all do with this? It's a bit of an in-house date night deal, so...was thinking perhaps just a nice salad would work with some chopped veggies, but if there's something more impressive and fairly easy, that'd be appreciated.Turned out well but not perfect. The diced tomatoes made it watery. Next time I would drain the tomatoes first and take the lid off the crock earlier for evaporation. I'd also add diced tomatoes that come with basil, onions, etc. Something to bump the flavor. Also a small can of tomato pasteI shredded it and served it on buns with provolone. I'll be making this again!
Godsbrother
Footballguy
I usually brown the meat first with an onion. I also like diced green & red bell peppers too. Finally I don't put beans in until the last 30 or 60 minutes -- they're already cooked and don't want them to get mushy.
xulf
Footballguy
Lazy Man Pulled Pork.Make the recipe as is. Put pork on your bun. Give her an empty bun and BBQ sauce.You probably could find a chili recipe and take the meat out.
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gandalas
Footballguy
Limp Ditka
Footballguy
Did this over the weekend. Turned out really good.
Browned some chicken tenders with some salt/pepper/garlic
Added chicken to slow cooker with about 1/2cup chicken broth, 1/2 white wine, lemon juice, plus the liquid from both of a jar of sundried tomatoes and a jar of artichoke hearts. Plus about 1/4 of the jar of the actual sundried and chokes, plus about 1/4 of the mushrooms I had.
Cooked all day.
About an hour before eating, I added some more of the sundried tomatoes, the rest of the artichokes and the rest of the mushrooms.
I've found that leaving certain vegs, in this case chokes shrooms, in all day tends to make them wither away to nothing. So I like to get some in there for flavor, but save the majority for the end of the cooking so they're still there for the meal itself
Served over fettuccini with some parmesan
Browned some chicken tenders with some salt/pepper/garlic
Added chicken to slow cooker with about 1/2cup chicken broth, 1/2 white wine, lemon juice, plus the liquid from both of a jar of sundried tomatoes and a jar of artichoke hearts. Plus about 1/4 of the jar of the actual sundried and chokes, plus about 1/4 of the mushrooms I had.
Cooked all day.
About an hour before eating, I added some more of the sundried tomatoes, the rest of the artichokes and the rest of the mushrooms.
I've found that leaving certain vegs, in this case chokes shrooms, in all day tends to make them wither away to nothing. So I like to get some in there for flavor, but save the majority for the end of the cooking so they're still there for the meal itself
Served over fettuccini with some parmesan
36th Chamber
Footballguy
Sounds good
Instinctive
Footballguy
Slightly different spin on this today:ChickenDiced TomatoesRotelItalian DressingBasilParsleyMarinara sauceChopped OnionI split it to be four breasts each in two crockpots, and did half a can of all these things. That's about 12 oz tomatoes in each (drained), not a whole lot of Italian dressing, and a half jar of marinara (a fairly small size, I want to say its about 8 oz per crockpot).There's a whole white onion in each (again, fairly small as far as onions go).I'm deciding right now between sandwiches or serving over pasta. Anyone want to sway me one way or another? Cooking for 8 people here.
Polish Hammer
made of glass
Made a batch of this (a variation) last week. It was good and even the kids liked it! I forgot the sherry at the end, which definitely would have added a nice zing to it. That or some tomato paste...something to give it umami. (Weak Iron Chef joke/reference.)
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xulf
Footballguy
Seems like it would be too watery for sandwiches.What did you end up going with?
Instinctive
Footballguy
I ended up with exactly that. Low for 6 hours, pull it out and shred, low for another hour or two. I served it onto hoagie rolls and put mozzarella cheese on top - it was a meatball sub with chicken instead of meatballs. Big hit - 8 people downed 18 sandwiches like nothing. Not too watery at all - I always put in quite a fair amount of liquid and have never had issues with watery-ness...Although, note I used about HALF as much marinara as the guy who originally suggested this, because I split one jar into two crockpots.
pretty much. Most crockpots go to "warm" when they're done cooking...so if you have an 8 hour recipe, you set your crockpot for 8 hours and it will shut down to "warm" when it's done
godgers12
Footballguy
also to add to this, do i sear or pre cook the pork at all or just boom right in the crock with it? Thanks, my mouth is already watering thinking about it tomorrow.
godgers12
Footballguy
OK one last thing lol, my first instinct is to add some salt pepper, garlic salt and the like to this as well, should I stick strictly to Soda, Pork, Liquid Smoke, then add BBQ sauce later, or extra spices is obvious just not mentioned because it is obv I should be adding them? Obv not a cook here so just don't wanna mess it up wait 8 hours and screw it up all ready for some good BBQ lol.
Angry Beavers
Footballguy
You can use apple juice and someone suggested at some point in the last couple pages to use cherry Dr. Pepper. I suppose you could use regular DP as well. No precook and no other spices. Just shred and discard fat after 8 hours. Enjoy
godgers12
Footballguy
awesome thanks, one last thing, i seen a couple posts of people going for 9-10 hours then adding the bbq sauce and cooking for another 2 hours, is that too long? does it matter?
trying this out with some stuff out of the pantry:
[*]Line the bottom of the crockpot with 2 cans of pork and beans
[*]Place 2 lbs of frozen chicken breasts on top
[*]Cover the chicken with a bottle of BBQ sauce and a healthy squirt of mustard
[*]Top that with half a red onion, diced
I'm putting it on high for 3 hours. Will report back.
[*]Line the bottom of the crockpot with 2 cans of pork and beans
[*]Place 2 lbs of frozen chicken breasts on top
[*]Cover the chicken with a bottle of BBQ sauce and a healthy squirt of mustard
[*]Top that with half a red onion, diced
I'm putting it on high for 3 hours. Will report back.
Angry Beavers
Footballguy
As long as there is plenty of liquid it should be OK(cover most if not the entire shoulder) but I have not gone significantly past 8 hours so I am guessing.
Parrothead
Footballguy
I use Dr Pepper and apple cider vinegar.. gives the pork a mouthwatering bite.. then I add a little brown sugar.. cook the pork shoulder for 8-10 hours, shred, add BBQ sauce, and cook another hour.. I never used liquid smoke
Rohn Jambo
Footballguy
Is it safe to start up the crockpot in the morning and leave it on while I'm away at work? I want to double check this is not a fire hazard or something.
Jules Winnfield
Footballguy
To me, that is what they were made for
xulf
Footballguy
Do it all the time
Rohn Jambo
Footballguy
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godgers12
Footballguy
If i cook the pulled pork for say 9 hours add BBQ and cook another hour or so, then i leave it on warm, is there a time limit on what it is on warm for? Trying to time out how to do this and don't wanna ruin it, like say I had it on warm after cooking and it was on warm for 3 hours , is that bad?
RBM
Footballguy
You might dry it out and cook off all the bbq sauce. Not sure where you cross over the threshold though.
godgers12
Footballguy
gotcha
Raider Nation
Devil's Advocate
What if I have two pork shoulders to choose between. One is, say, 4.3 pounds and the other one is 4.45 pounds. Which one would taste better? How about if the 4.3 one had an expiration date different than the 4.45 pound one? And would it be just as good with chocolate milk instead of Coke? Will this recipe still work on a Tuesday?/godgers12
godgers12
Footballguy
because I have never used a crock pot in my life, the wife is gone for a few days and I dont want to cook something and be looking forward to it tomorrow night and have messed it up? My bad, carry on, I will keep my questions to myself.
Raider Nation
Devil's Advocate
Relax man, just having some fun.There's no need to stress about this recipe. You have a HUGE margin for error. You don't need to be perfect.
godgers12
Footballguy
I know but imagine this lol, I NEVER EVER EVER cook, home alone no kids tomorrow, So I smell all day this good stuff and when im starving and ready to eat I screw up some point that should be obvious and I am eating my side salad and a pot pie while cleaning out my crock pot.With my luck this is not far fetched lol...
Raider Nation
Devil's Advocate
Nah, you'll be fine. Don't panic and do your best to follow the instructions. It's ridiculously easy.
godgers12
Footballguy
cool, cant wait, have a couple bottles of Rudy's BBQ sauce which to me is off the hook because it isn't sweet like other sauces which I really do not like. It tends to be more peppery and spicy. Really good
Raider Nation
Devil's Advocate
My favoritecool, cant wait, have a couple bottles of Rudy's BBQ sauce which to me is off the hook because it isn't sweet like other sauces which I really do not like. It tends to be more peppery and spicy. Really good
godgers12
Footballguy
yea i have had that as it is my wives fav of all time lol, it is odd but I really don't care for BBQ sauce to much, but when I tried Rudy's it was much different, more vinegar and peppary, more on what I like. Trust me if she was in town I would be using Sweet Baby Ray's..My favoritecool, cant wait, have a couple bottles of Rudy's BBQ sauce which to me is off the hook because it isn't sweet like other sauces which I really do not like. It tends to be more peppery and spicy. Really good
Instinctive
Footballguy
It's pretty difficult to screw up crockpot stuff. I usually do some variant of chicken + sauce + cook, and I've cooked the same recipe anywhere from 5 to 11 hours with the only difference being longer = easier to shred (more tender). Taste is all the same. Crockpots are MADE for low quality meet and slow cooking a sauce's taste into it. Pretty darn tough to screw up, even if you're a 20 year old college student who is never at the apartment between 10:00AM and 10:00PM...yea i have had that as it is my wives fav of all time lol, it is odd but I really don't care for BBQ sauce to much, but when I tried Rudy's it was much different, more vinegar and peppary, more on what I like. Trust me if she was in town I would be using Sweet Baby Ray's..My favoritecool, cant wait, have a couple bottles of Rudy's BBQ sauce which to me is off the hook because it isn't sweet like other sauces which I really do not like. It tends to be more peppery and spicy. Really good
John Bender
Footballguy
Weber makes a chicken marinade called "White Wine and Herb" and it's like liquid gold.Thinking of just making the marinade and cooking the chicken in the marinade itself. Can't be a bad thing can it?My one concern is the marinade has a lot of olive oil. Cooking the chicken in a vat of olive oil and herbs sound like an ok idea?
Fennis
Footballguy
Made this over the weekend for family I had visiting. Went over well. Fed six easily and still had a bunch left over. This was a huge batch! Need to have a good sized crock pot. Next time, I may just cut the recipe in half. I thought about adding some green beans and corn but simply had no room. Crock pot was filled to the brim with just these ingredients.
