Fantasy Football - Footballguys Forums
Welcome to Our Forums. Once you've registered and logged in, you're primed to talk football, among other topics, with the sharpest and most experienced fantasy players on the internet.
Crock pot / Slow cooker recipes (5 Viewers)
- Thread starter Raider Nation
- Start date
Binky The Doormat
Footballguy
SIDA!
Footballguy
Couple reasons.
First and foremost...I don't know what the heck I am doing and my main fear would be essentially having to make more food than we need to get it to turn out right. For example...is cooking in a 6Q for our family going to be like throwing a turkey in the bathtub? Am I going to need to add marinades and what not to compensate for the expanded size of the bowl and will that effect taste in a negative way?
Second...kitchen counter space is a premium.
Binky The Doormat
Footballguy
4Q is still pretty small for a family. If you all don't eat a lot then 4Q will do. You do limit yourself if you are cooking for anything larger than your small family or in a couple of years when the kids get bigger. I have not experienced needing to add more stuff because of the bigger pot - just cook on low.SIDA! said:
SIDA!
Footballguy
Really stupid question.
Say you put a chunk of meat in the pot that is like 4 inches tall...when you use the slow cooker...don't you cover the entire thing with sauces or marinades? If not...how does the top of the meat get cooked and seasoned if you guys are turning this stuff on and letting it cook all day while at work?
Galileo
Footballguy
No need. Heat and moisture are trapped in the pot. The meat will cook through. We often put spices, herbs and such on top the meat where it is exposed, but this is not necessarily needed either. Flavors will absorb into the meat. If it is something you are going to shred anyway, just let it soak and cook a little longer in all the juices after shredding.
tom22406
Footballguy
Made this one over the weekend and will be doing it again for sure,very tasty!
Crockpot Chicken Wild Rice Soup
Ingredients
The poultry seasoning is a mix of several things, including thyme and sage. Even though it's only a teaspoon, do not omit this because it adds a lot of the flavor. If you don't have any, just use any other herb seasonings that you like. Thyme and sage are the best in my opinion.
Crockpot Chicken Wild Rice Soup
Ingredients
- 1 cup uncooked wild rice
- 1 pound chicken breasts
- 2 cups mirepoix (chopped celery, carrots, and onions)
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- ½ cup butter
- ¾ cup flour
- 2 cups whole milk
- a few tablespoons white wine (optional)
- up to 2 cups additional milk or water
- Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
- Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
- When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.
- Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.
The poultry seasoning is a mix of several things, including thyme and sage. Even though it's only a teaspoon, do not omit this because it adds a lot of the flavor. If you don't have any, just use any other herb seasonings that you like. Thyme and sage are the best in my opinion.
Last edited by a moderator:
Swing 51
Footballguy
One thing to keep in mind (and someone else will correct me if I'm wrong) but usually after cooking in the crock the yield will be half of the weight of the protein. So 2 pounds of meat will be around 1 pound after cooking - if that is enough food for your family then great but if you want seconds or leftovers I would stick with 3 pounds or go even larger.SIDA! said:
coyote5
Footballguy
Yeah I can't imagine that a 4Q crock would be the right choice. Just get a standard crockpot and be done with it.
Ministry of Pain
Footballguy
tom22406
Footballguy
Kinda hard to mess this one up and it certainly isn't for those counting calories but when something is good you just have to share.Give it a try.
Tau837
Footballguy
Uruk-Hai
Footballguy
Looks good. What size cans of beans & stuff?
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
#10 can of each IMOLooks good. What size cans of beans & stuff?
Amused to Death
Footballguy
The #10 works, or use what I did - the basic Campbell's soup size, whatever the ounces are.#10 can of each IMOLooks good. What size cans of beans & stuff?
That's the basic recipe but I'm pretty sure I also added about half a diced onion and some diced green & red peppers. Need to update my recipe to include it. This will probably be included on Super Bowl menu.
Last edited by a moderator:
That sounds incredible.
Pressure cookers will save you time in cooking lesser cuts of meat. I've never really had to braise anything super quickly so I don't see the value at my house.Also there are really spectacular recipes in this thread that you wouldn't be able to do in a pressure cooker that you can do in a crock pot. That alone may make the decision for you.
Last edited by a moderator:
Tick
Footballguy
https://forums.footballguys.com/forum/index.php?/topic/740288-healthy-meal-idearecipe-thread/?p=18759769
$4 for an assembly line plan for 20 meals (10 types, 2 each) that have been great so far. We've now eaten 8 of the variants, each has been great.
$4 for an assembly line plan for 20 meals (10 types, 2 each) that have been great so far. We've now eaten 8 of the variants, each has been great.
Uruk-Hai
Footballguy
I got one of those InstaPots that is a pressure cooker/crock pot/steamer/something else I can't recall (maybe a yogurt maker?). It's the IU-DUO model. I've only done the slow-cooking stuff in it so far, but I can definitely see me using the steamer function at some point.
Uruk-Hai
Footballguy
I think those are 14.5 oz cans - thanks. I'm doing it this weekend. Do you cook down the onions & peppers in a skillet first?The #10 works, or use what I did - the basic Campbell's soup size, whatever the ounces are.That's the basic recipe but I'm pretty sure I also added about half a diced onion and some diced green & red peppers. Need to update my recipe to include it. This will probably be included on Super Bowl menu.#10 can of each IMOLooks good. What size cans of beans & stuff?
John Bender
Footballguy
I find the slow cooker to be the best way to cook chicken breasts.
You can pretty much cook them in any sauce, soup or broth and they come out better than any other method.
Sometimes when in a bind, just a jar of Ragu and 2 chicken breasts is enough for a great cheap, easy dinner served over pasta.
You can pretty much cook them in any sauce, soup or broth and they come out better than any other method.
Sometimes when in a bind, just a jar of Ragu and 2 chicken breasts is enough for a great cheap, easy dinner served over pasta.
Amused to Death
Footballguy
No, I just layered them on top (chicken, diced tomatoes, beans, corn, salsa, peppers & onions). I might make this again this weekend myself.Uruk-Hai said:I think those are 14.5 oz cans - thanks. I'm doing it this weekend. Do you cook down the onions & peppers in a skillet first?Amused to Death said:The #10 works, or use what I did - the basic Campbell's soup size, whatever the ounces are.That's the basic recipe but I'm pretty sure I also added about half a diced onion and some diced green & red peppers. Need to update my recipe to include it. This will probably be included on Super Bowl menu.[icon] said:#10 can of each IMOUruk-Hai said:Looks good. What size cans of beans & stuff?Just Win Baby said:Amused to Death said:
Will have to try this.
James Daulton
Footballguy
Yuck. Slow cookers may be the worst way to cook chicken breasts.John Bender said:
Binky The Doormat
Footballguy
I am suprised I haven't heard this more here. Just creates an odd texture - hard to explain.
I love our slow cooker and use it a lot but haven't found a way not to get that weird texture. Is it just that they are cooked too long?
Note: got the sous vide for Christmas and this seems ideal for moist chicken breast.
heckmanm
Footballguy
Chicken breast - especially skinless/boneless is a lean, fast-cooking meat. Slow-cooking works better on cuts with plenty of fat and/or connective tissue (which breaks down into gelatin). Lean meats can dry out, even in a moist cooking environment, because the muscle fibers tighten up when held at high temperatures.
James Daulton
Footballguy
RBM
Footballguy
I do an Italian version with garlic and a diced yellow onion and a big can of whole tomatoes I squeeze before dropping them in. Sauce will be pretty thin so you can also put a small can of tomato paste if you want thicker.
baymen
Footballguy
This pork recipe has been mentioned before in here, but it is easily my favorite meal from the slow cooker.
http://www.food.com/recipe/tony-lukes-italian-roast-pork-sandwich-the-real-deal-109581
RBM
Footballguy
Nathan R. Jessep
Footballguy
Bought Slow Cooker Revolution several years ago after they were raving about it on a morning show I listen to. I've made probably 10 of the dishes in there so far, and they've all been outstanding. And most are super easy. They use some what seem to be strange ingredients from time to time, but things they have tested and that yield an overall top-notch result. Would definitely recommend for any slow cooker aficionado.
They have 2 other books out (I think I'm going to try Healthy Slow Cooker Revolution next)
They have 2 other books out (I think I'm going to try Healthy Slow Cooker Revolution next)
Donny Loved Bowling
Footballguy
Just did a pork loin rubbed with garlic, doused in root beer. Drained most of the liquid when done, mixed in a half cup of my fave bbq sauce.
Exquisite and intoxicating!
Exquisite and intoxicating!
Tau837
Footballguy
I have SCR and have probably made a dozen of the recipes, most of which were great. I highly recommend it. Don't have HSCR but will have to try it.
jamny
Footballguy
Doing some Swedish meatballs tomorrow
Place the meatballs on rack in broiler pan and bake for 15 to 20 minutes at 400°.
Put browned meatballs in slow cooker. Add 1/2 can beef broth and the pepper. Cover and cook on LOW for 5 to 6 hours.
To thicken gravy, turn slow cooker to high.
Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can beef broth and pour over meatballs.
Cook until thickened, about 45 minutes.
Remove the meatballs with a slotted spoon. Stir sour cream or cream into the broth until smooth.
Pour the sauce over the meatballs and serve with noodles or potatoes.
- 1 1/2 cups fresh bread crumbs
- 1 cup milk or half-and-half
- 1 1/2 pounds ground chuck or round
- 1/2 lb. lean ground pork, or use all beef
- 2 large eggs, slightly beaten
- 1 med. onion, chopped fine
- 1/8 tsp. nutmeg
- 1/4 tsp. allspice
- 1 1/2 teaspoons salt, divided
- 1/8 tsp. pepper
- 10 1/2 oz. can condensed beef broth or concentrated homemade beef stock
- 2 tablespoons flour
- 2 tablespoons melted butter
- 1/2 cup sour cream or heavy whipping cream
Place the meatballs on rack in broiler pan and bake for 15 to 20 minutes at 400°.
Put browned meatballs in slow cooker. Add 1/2 can beef broth and the pepper. Cover and cook on LOW for 5 to 6 hours.
To thicken gravy, turn slow cooker to high.
Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can beef broth and pour over meatballs.
Cook until thickened, about 45 minutes.
Remove the meatballs with a slotted spoon. Stir sour cream or cream into the broth until smooth.
Pour the sauce over the meatballs and serve with noodles or potatoes.
In The Zone
Footballguy
This is exactly the one we bought for Christmas. So far we've done a pot roast, butterbeans, black-eyed peas, and even a couple of frozen steaks. So far so good.
We also love our crock pot as well but I need to upgrade. Are the casserole ones any better? worse? about the same?
Uruk-Hai
Footballguy
Not sure I understand. The InstaPot works just fine as a crock pot and it seems you've used it for that if I'm reading you correctly
Binky The Doormat
Footballguy
James Daulton
Footballguy
Angry Beavers
Footballguy
http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/?internalSource=recipe%20hub&referringId=15854&referringContentType=global%20nav
Doing this today..wife found it and made a request. Will report back
Doing this today..wife found it and made a request. Will report back
