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Crock pot / Slow cooker recipes (1 Viewer)
- Thread starter Raider Nation
- Start date
SIDA!
Footballguy
Man, I am reading this thread and feel like every one of the recipes listed will feed a small army. I am looking to just feed two adults and a child.That Lazy Man's Pulled Pork recipe is still the best thing I've tried. It's on page 1.One good sized pork shoulder, and you'll be eating BBQ pork sandwiches for days!
How long will the leftovers keep and are they any good? Also, any tweaks recommended for someone who isn't the biggest BBQ sauce fan?
John Bender
Footballguy
Just go light on the BBQ sauce. It's essentially to the recipe.Man, I am reading this thread and feel like every one of the recipes listed will feed a small army. I am looking to just feed two adults and a child.
How long will the leftovers keep and are they any good? Also, any tweaks recommended for someone who isn't the biggest BBQ sauce fan?
I suppose you could leave it out all together, shred it and just let it finish in it's own juices and top with a shmear of bbq sauce instead of soaking all of the meat in it.
You could also shred it, and make quesadillas with it instead (melt with a little jack cheese)
Leftovers will last about 5-6 days. Prepare to have sandwiches for a week afterwards.
If you want to use a slow cooker though, this recipe is a must to try.
Binky The Doormat
Footballguy
Freezes well too.Just go light on the BBQ sauce. It's essentially to the recipe.Man, I am reading this thread and feel like every one of the recipes listed will feed a small army. I am looking to just feed two adults and a child.
How long will the leftovers keep and are they any good? Also, any tweaks recommended for someone who isn't the biggest BBQ sauce fan?
I suppose you could leave it out all together, shred it and just let it finish in it's own juices and top with a shmear of bbq sauce instead of soaking all of the meat in it.
You could also shred it, and make quesadillas with it instead (melt with a little jack cheese)
Leftovers will last about 5-6 days. Prepare to have sandwiches for a week afterwards.
If you want to use a slow cooker though, this recipe is a must to try.
With so many regional varieties of BBQ sauce, i am surprised that you can't find one that you like - whether it is Molasses-based, Tomato-based, vinegar-based, or mustard-based.Man, I am reading this thread and feel like every one of the recipes listed will feed a small army. I am looking to just feed two adults and a child.
How long will the leftovers keep and are they any good? Also, any tweaks recommended for someone who isn't the biggest BBQ sauce fan?
Binky The Doormat
Footballguy
got_nugs
Footballguy
You had a special moment last night huh?#### that simpleton stuff.
Just got a 5 quart programmable cooker.
Made a simple stew this week with cheap chuck steak, onion, cabbage and potato.
You've got to try Granpa Bill's Cough Medicine and Jalapeno Pulled Chicken!!!
Yo Mama
Footballguy
Try the carnitas recipe. It's similar to the pulled pork but more citrus-y and less sweet.Man, I am reading this thread and feel like every one of the recipes listed will feed a small army. I am looking to just feed two adults and a child. How long will the leftovers keep and are they any good? Also, any tweaks recommended for someone who isn't the biggest BBQ sauce fan?
Leftovers last a week.
heckmanm
Footballguy
Didn't read it closely the first time. F'n GOLD.
I literally laughed so hard I started to sweat. I finally gained enough composure to type this.
1-1/2 cups of baking powder
James Daulton
Footballguy
RBM
Footballguy
John Bender
Footballguy
You pretty much have to check it. Every 30 minutes or so.
A lot depends on the amount of liquid in the crock pot among other things.
I don't recommend it.
You can get microwaveable rice now that takes 60 seconds to make and mix it in toward the end.
Also if you're making a soup or stew, you never want to mix the rice/pasta in with the soup if you plan on having leftovers. It continues to absorb all of the liquid and ruins the texture of the rice
Raider Nation
Devil's Advocate
...adding Grandpa Bill's cough syrup now.
The final touch!
The final touch!
Funny, this exact recipe is laying on my kitchen counter. I am making it Thursday. Bought all the ingredients this weekend. Got it off a facebook post.
James Daulton
Footballguy
Report comes back
Taste unlike most of the stuff you make in the crock, a hint of sweet, but not too much at all. Will add to rotation.
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Turns out my daughter made. She said it was "ok." Looking forward to it. She did advise me to set out the cream cheese and let it get to room temp, else it takes forever to melt in to the recipe.Report comes back
Taste unlike most of the stuff you make in the crock, a hint of sweet, but not too much at all. Will add to rotation.
RBM
Footballguy
I'd go 7 and 1. The 2nd part is just melding the meat and sauce, which is awesome but not necessary. I'd rather get that meat as tender as possible before I shred.
EYLive
Footballguy
Last night, I put a 3 lb pork shoulder in with 2 tablespoons of garlic powder, a diced onion, half a cabbage, diced carrots and 24 oz of tomato sauce, couple squirts of Sriracha (2 oz?) & half cup of water. 6 hours later, it was the tenderest tastiest pork I've ever made.
Instinctive
Footballguy
EYLive
Footballguy
My mistake was that I forgot to add salt and pepper. It came out a bit too tangy so I salted as I ate.
Buddy Ball 2K3
Footballguy
bought a boneless leg of lamb at Costco and thinking of trying it in the crackpot. Any suggestions?
The Ref
Footballguy
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John Bender
Footballguy
I wouldn't go high with this. Cuts of meat like this are meant to be cooked low and slow (whether smoking or braising).
If anything, I'd put it on the night before. Go to bed at midnight or so? Keep it on low til 9 am. Pull it out and shred it, cook for another 1 hour with the BBQ sauce.
Then just turn it to keep warm as your friends show up.
Just my opinion but if you can't get up early to cook it on Low, I'd rather go longer on Low than shorter on High for a pork butt
John Bender
Footballguy
Absolutely.
If you can make it up to 1 AM even better.
But you can cook it for up to 12 hours all combined (between pre-shred and shred) without too much of a worry at all IMO.
You can even keep it on low with the BBQ sauce mixed in for another hour (for a total of 2 hours) before turning it over to Keep Warm.
It will come out way better than practically boiling it on high.
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Raider Nation
Devil's Advocate
3-day weekend, boys. Fire up the crock! 
I'm making an enormous batch of meatballs.
I'm making an enormous batch of meatballs.
John Bender
Footballguy
Question
Normally I use a slow cooker mix for Italian Chicken
Apparently they discontinued it (it came in a little McCormack spice packet and you mix it with stewed tomatoes and tom. paste)
Anyway. I like to cook chicken breasts and sausage in that mix and serve w pasta.
Can I cook these items from raw in just my favorite jarred sauce? I cooked the chicken from raw always. But not sure if jarred Sauce is such a great "cooking" vessel and will get nasty tasting after 8 hours.
Any thoughts?
Normally I use a slow cooker mix for Italian Chicken
Apparently they discontinued it (it came in a little McCormack spice packet and you mix it with stewed tomatoes and tom. paste)
Anyway. I like to cook chicken breasts and sausage in that mix and serve w pasta.
Can I cook these items from raw in just my favorite jarred sauce? I cooked the chicken from raw always. But not sure if jarred Sauce is such a great "cooking" vessel and will get nasty tasting after 8 hours.
Any thoughts?
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jamny
Footballguy
I did a beef stew the other day and left them in for the whole time but I like them that way. Maybe just cut them a lot thicker? I don't think 2 hours would cut it if it's on high. I would do at least 3 hours left of a 5 hour cook. Interested in what others say.
btw - how can you make a thick gravy without having to take it out and add flour. I never get it right, always too watery.
The Ref
Footballguy
shuke
Black Ice Skeptic
RBM
Footballguy
BigJohn
Footballguy
I have stopped doing carrots and potatoes in the stew. I only put mushrooms and onions in, then make them on the side. Like it much better. I also use beer instead of water on the roast. Amazing.
Dickies
Footballguy
Bought an 8lb beef shoulder at costco. Added two large onions, a can of El Pato tomato sauce, a large can of ortega chiles, liberal amounts of onion and garlic powder and lots of cumin (to the point where I thought I was adding too much, and then I added some more). Cooked it on high for 6 hours, shredded it all apart, then put it on low for another 2 hours.
It made a ton of shredded beef, but I've been eating some awesome tacos and enchiladas for about a week straight. Making tamales with the rest of it today.
It made a ton of shredded beef, but I've been eating some awesome tacos and enchiladas for about a week straight. Making tamales with the rest of it today.
jamny
Footballguy
Pasta Fagioli today
Ingredients
Instructions
Cook's Notes
Nutritional Estimates Per Serving (1-1/4 cups): 238 calories, 3 g fat, 32 g carbs, 9 g fiber, 19 g protein and *5 PointsPlus
Ingredients
- 1 pound extra lean ground beef, browned and drained
- 1 cup chopped onion
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 can (14 to 15 ounces) diced tomatoes with juice
- 1 can (14 to 15 ounces) kidney beans, rinsed and drained
- 1 can (14 to 15 ounces) white beans, rinsed and drained
- 4 cups beef broth
- 1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
- 1-1/2 teaspoons oregano
- ¾ teaspoon hot pepper sauce (such as Tabasco)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
- ¼ cup chopped fresh parsley, optional for serving
- Grated Parmesan, optional for serving
Instructions
- Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
- Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
- When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
- Serve with grated parmesan and a sprinkling of fresh parsley if desired.
Cook's Notes
Nutritional Estimates Per Serving (1-1/4 cups): 238 calories, 3 g fat, 32 g carbs, 9 g fiber, 19 g protein and *5 PointsPlus
Mr. Ected
Footballguy
Recipe? When you have a chance. Thanks!Making a 12 hour roast right now with onions and potatoes. Think it's called the CC Roast (company's coming). Recipe came from a retro slow cooker book, but smells fantastic 7 hours in.
Osaurus
Footballguy
Ok...not apparently so retro cookbook.
CC Roast
Ingredients:
3 lb boneless pot roast
2 tbsp flour
1 tbsp prepared mustard
1 tbsp chili sauce (I used sriracha)
1 tbsp Worcestshire sauce
1 tsp red cider vinegar
1 tsp sugar
4 potatoes (I used fingerlings left over)
2 onions (sliced)
1. Place pot roast in slow cooker
2. Make paste with all ingredients other than onions and potatoes. Spread all over the roast.
3. Top with potatoes and then onions.
4. Cover. Cook on low 10-12 hours.
My crockpot goes up to 5. I have it on 2.5.
CC Roast
Ingredients:
3 lb boneless pot roast
2 tbsp flour
1 tbsp prepared mustard
1 tbsp chili sauce (I used sriracha)
1 tbsp Worcestshire sauce
1 tsp red cider vinegar
1 tsp sugar
4 potatoes (I used fingerlings left over)
2 onions (sliced)
1. Place pot roast in slow cooker
2. Make paste with all ingredients other than onions and potatoes. Spread all over the roast.
3. Top with potatoes and then onions.
4. Cover. Cook on low 10-12 hours.
My crockpot goes up to 5. I have it on 2.5.
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Osaurus
Footballguy
Mr. Ected
Footballguy
Sounds good! Will put it on the list!! Is there a 'gravy-like' sauce in the crock-pot when you are done cooking?
