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Crock pot / Slow cooker recipes (5 Viewers)
- Thread starter Raider Nation
- Start date
Big Blue Wrecking Crew
downsized
Looks like you have made this more than once, but, to be safe, how did it turn out?
As a general question, has anyone been able to determine how to remove the crock pot "taste" that occurs in some dishes (chili being the notable exception)?
bryhamm
Footballguy
jamny
Footballguy
Came out great, especially with the much larger pieces of mushroom and peppers. I think I prefer the bone-in thighs though compared to the boneless breast that I shredded. Could have used a little more garlic. I didn't notice it so much with the first meal, but the leftover was a little bland. I actually still have a little left for lunch today.
xulf
Footballguy
Big Blue Wrecking Crew
downsized
It may be from the slow cooking, which I have noticed, at times, dries out some foods (chicken, for instance). If I could describe the taste, I would. I am making the Cacciatore this evening, so maybe I can provide a further update upon having it this evening (if it applies to this dish).
When doing a general search on this, most mention a metallic taste (maybe from an older crock pot), but that is not it (fwiw, I have a Stonewear insert)
The Ref
Footballguy
This sounds like over cooking to me. I would set up some chicken and vegetables before Id sneak off to go play poker during the day (when I had a job that would allow it). If I ended up pushing it and playing later than expected the chicken would get dry and the vegetables were completely fallen apart.It may be from the slow cooking, which I have noticed, at times, dries out some foods (chicken, for instance). If I could describe the taste, I would. I am making the Cacciatore this evening, so maybe I can provide a further update upon having it this evening (if it applies to this dish).When doing a general search on this, most mention a metallic taste (maybe from an older crock pot), but that is not it (fwiw, I have a Stonewear insert)
Instinctive
Footballguy
Also get a crockpot that seals. I have one that locks down the lid with a kind of rubber seal around. Moisture almost never escapes.
heckmanm
Footballguy
James Daulton
Footballguy
tom22406
Footballguy
I never cook the breast for more than 5 hours and I monitor the temp closely.Even at low it can be too much heat.Thighs I let go for 6-8 because they have more fat but again it's all about the temp it's being cooked at.
I had a cheap slow cooker early on and found that it was just that,cheap.Once I got a better cooker that gave me the temps I wanted it was good to go and things didn't dry out like before.
E-Z Glider
Footballguy
I would say 3 hours (on high) is about the max you should be cooking chicken breast in a crockpot.
RBM
Footballguy
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
What the hell is wrong with you people?!
Pork shoulder with coke and liquid smoke? What's next...topping it with ketchup?
I hope you all die of Trichinosis for cooking a pork butt in this manner. Buy a proper smoker or make one with #### from around your house... but you guys are equivalently using slathering toro in mayonaise calling it tuna salad.
Knock it off.
Last edited by a moderator:
jamny
Footballguy
I do pulled pork in a Big Green Egg a few times a year. Sure, this isn't as good and I was skeptical at first, but it's an easy and tasty alternative.
shuke
Black Ice Skeptic
Oh relax with the tough guy BBQ act. It's like 10 degrees here. Smoker is put away for the winter.
Frostillicus
Footballguy
Made this for christmas and it was a big hit. Shredded italian beef:
3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast
1 t salt
1 t black pepper
1 t oregano
1 t basil
1 t onion powder
1 t parsley
1 t garlic powder
1 bay leaf
2 0.7 oz packets of italian dressing mix
3 c. beef broth
1/2 t red pepper flakes
mix everything except the roast in a pot and bring to a boil
put roast in slow cooker and add all that boiled stuff
cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours
remove bay leaf and shred beef, return to crock pot for 30-60 min
It was really good. We had 5-6 different dishes altogether and this was the only one that sold out
3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast
1 t salt
1 t black pepper
1 t oregano
1 t basil
1 t onion powder
1 t parsley
1 t garlic powder
1 bay leaf
2 0.7 oz packets of italian dressing mix
3 c. beef broth
1/2 t red pepper flakes
mix everything except the roast in a pot and bring to a boil
put roast in slow cooker and add all that boiled stuff
cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours
remove bay leaf and shred beef, return to crock pot for 30-60 min
It was really good. We had 5-6 different dishes altogether and this was the only one that sold out
Last edited by a moderator:
Instinctive
Footballguy
People with the drying chicken need a crockpot that seals. I think I mentioned this earlier, but I generally pick a sauce and veggies that go well depending on my mood each weekend, crockpot four or five chicken breasts for anywhere from 5-8 hours on low, and never have a problem.
My crockpot seals, moisture doesn't escape. I have never had dry chicken. I always use breasts, and fairly cheap ones (like the bag of frozen ones from WalMart lol). Sauce and veggies always make it delicious, and I usually shred after 5-6 hours then cook shredded in sauce for another hour or two.
I don't even use timers. Just put it in there when I wake up, and when it's close to dinner k shred it and then let it cook til dinner time.
Never been dry.
My crockpot seals, moisture doesn't escape. I have never had dry chicken. I always use breasts, and fairly cheap ones (like the bag of frozen ones from WalMart lol). Sauce and veggies always make it delicious, and I usually shred after 5-6 hours then cook shredded in sauce for another hour or two.
I don't even use timers. Just put it in there when I wake up, and when it's close to dinner k shred it and then let it cook til dinner time.
Never been dry.James Daulton
Footballguy
3C's
Footballguy
Shredding and allowing to cook in sauce helps avoid the appearance of being dry. If you left them as full breasts they would be dry.People with the drying chicken need a crockpot that seals. I think I mentioned this earlier, but I generally pick a sauce and veggies that go well depending on my mood each weekend, crockpot four or five chicken breasts for anywhere from 5-8 hours on low, and never have a problem.
My crockpot seals, moisture doesn't escape. I have never had dry chicken. I always use breasts, and fairly cheap ones (like the bag of frozen ones from WalMart lol). Sauce and veggies always make it delicious, and I usually shred after 5-6 hours then cook shredded in sauce for another hour or two.
I don't even use timers. Just put it in there when I wake up, and when it's close to dinner k shred it and then let it cook til dinner time.
3C's
Footballguy
Sounds about right. Found this answer which seems "scientific"
As far as cooking goes, chicken breast has very little fat and very little collagen. Typically, chicken breast is cooked to 165°F/74°C (USDA recommendation for food safety), which is actually a little on the overdone side taste-wise. So various tricks like brining are needed to keep it juicy.
Chicken thigh has more of both fat and collagen, which allows it to take a higher temperature without drying out. Cooking chicken thigh to 175°F/80°C is fairly common. It also is much more suited to slow cooking, which allows the collagen to convert to gelatin (which gives a moist feel to the meat and also a nice flavor).
E-Z Glider
Footballguy
Lazy mans pulled pork gets all the love in here, but dont sleep on the Lazy mans Italian beef. Even better, IMO.
tom22406
Footballguy
Curious now what type of crock pot/slow cookers you guys are using?
I have 2,both by Cuisinart.One is a 3 and 1/2 quart and the other a 6 and1/2 quart.Depending upon what I'm making I will use one or the other(big vs small recipes).I have noticed if I try smaller batches in the 6 1/2 it tends to cook faster(get hotter)so when using the bigger one I make sure to fill it up good.Has a nice seal,temp controls and a warming feature when done.
I have 2,both by Cuisinart.One is a 3 and 1/2 quart and the other a 6 and1/2 quart.Depending upon what I'm making I will use one or the other(big vs small recipes).I have noticed if I try smaller batches in the 6 1/2 it tends to cook faster(get hotter)so when using the bigger one I make sure to fill it up good.Has a nice seal,temp controls and a warming feature when done.
General Malaise
Footballguy
shuke said:
Frostillicus
Footballguy
Raider Nation
Devil's Advocate
Can't beat a crock pot meal when it's freakin 5 below.
mquinnjr
Footballguy
Just got a crock pot recently, and was reading around the thread for something to kick this off.
Shall give this a try for the inaugural
Angry Beavers
Footballguy
NajehHejan
Footballguy
Bag over head question here. Does t mean teaspoon or tablespoon?
Doing this one for the OSU/Oregon game tomorrow night!
Frostillicus
Footballguy
Teaspoon. T = tablespoon
DevilDog919
Footballguy
I'm making the Lazy Man's Pulled Pork today while watching some playoff football. Got a 3.5 lb pork shoulder, going to cook it on low for 7 hours then another 1.5 hours with the sauce.
Do I drain everything out of the crockpot after the 7 hours, including the coke? Then just shred and cook in only the sauce, nothing else added? Obviously never made this, but based on the many great reviews in this thread and the overall easiness I am giving it a go today.
Do I drain everything out of the crockpot after the 7 hours, including the coke? Then just shred and cook in only the sauce, nothing else added? Obviously never made this, but based on the many great reviews in this thread and the overall easiness I am giving it a go today.
Lutherman2112
Footballguy
Tried the Teriyaki Chicken (w/ 5 chicken breasts)...added onions, celery, and carrots as well as a bit of rice wine and mirin . Cooked a bunch of rice and made a salad with iceberg and romaine lettuce topped with ginger dressing. Between my wife, daughter, and I plus son and his 3 friends, we demolished everything.Couple things in there I want to give a try.
Reginald Cornsilks
Footballguy
Peyton Marino
Footballguy
