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Crock pot / Slow cooker recipes (2 Viewers)
- Thread starter Raider Nation
- Start date
Tony Jabroni
Footballguy
In the pot since 9:30am:1 Boston Butt on a bed of onions1 bottle of root beerSeasoned with:Lawry'sLawry's Garlic saltBlack pepperFamous Dave's Rib RubCrazy Jane's mixed salta little brown sugar2 dashes of liquid smokeI topped it off with more chopped onion and a tablespoon (or 2) of chopped garlic. Oh, the aroma!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!
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madgiantfan
Footballguy
Is this in the spice section?
zander_s
Footballguy
Love these!!!!
Fennis
Footballguy
Should be by the BBQ sauce.Is this in the spice section?
Tony Jabroni
Footballguy
BBQ sauce/Marinade sectionIs this in the spice section?
Sebowski
Footballguy
That is how I started. Now I melt a Beef bullion cube in an IPA and throw it in with onions, spices, and potatoes.
CrossEyed
Footballguy
I do this all the time. What I've found is that covering the pork completely with the soda (I like to use Diet Dr. Pepper for a slightly sweeter flavor) tends to make it a bit more tender than just using one can.Nice. This will be one of my projects for next week.
Dickies
Footballguy
Cuban Chicken
7 skinless chicken breasts
3 cloves garlic, chopped
1 onion, chopped
1 green bell pepper, chopped
2 bay leaves
2 cans tomato sauce (or one big can)
1/2 tsp cumin
3/4 C raisins
1/2 C pimento olives, sliced
1 tbsp oil
1/2 tsp vinegar
I feel the olives add enough salt for the recipe, but add a pinch more if you feel it is needed. Occasionally I will add red pepper flakes.
Just throw everything into the crock pot for about 3 hours.
Serve over rice.
7 skinless chicken breasts
3 cloves garlic, chopped
1 onion, chopped
1 green bell pepper, chopped
2 bay leaves
2 cans tomato sauce (or one big can)
1/2 tsp cumin
3/4 C raisins
1/2 C pimento olives, sliced
1 tbsp oil
1/2 tsp vinegar
I feel the olives add enough salt for the recipe, but add a pinch more if you feel it is needed. Occasionally I will add red pepper flakes.
Just throw everything into the crock pot for about 3 hours.
Serve over rice.
Fennis
Footballguy
I made (a version) of this today for the first time. Turned out really good. Thanks for the bump!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!
Raider Nation
Devil's Advocate
Question:
One of my staples is putting a chuck roast into the pot with baby carrots, potatoes and letting it simmer on low for 8 hours in the onion soup mix. It's an incredible meal, as the roast just falls apart. But I'm getting REALLY sick of the onion soup. Is there something else I can use for a tasty stock to shake things up a bit? Thanks.
One of my staples is putting a chuck roast into the pot with baby carrots, potatoes and letting it simmer on low for 8 hours in the onion soup mix. It's an incredible meal, as the roast just falls apart. But I'm getting REALLY sick of the onion soup. Is there something else I can use for a tasty stock to shake things up a bit? Thanks.
RBM
Footballguy
Beef broth and some red wine
Raider Nation
Devil's Advocate
Tony Jabroni
Footballguy
Maybe cream of mushroom soup?
Tony Jabroni
Footballguy
Would it be wise to put in a 6lb pork shoulder on low later this evening for consumption around 4-5ish on Sunday? Or is that too much?
TIA
TIA
Pipes
Footballguy
Use 2 cans of any of the cream soups (mushroom, onion, celery) and do not add water. Roast will come out amazing and the gravy is even better. I like the one can cream of mushroom and one can cream of onion comb myself.
Raider Nation
Devil's Advocate
This was great, BTW. Thanks. The cream of mushroom soup made all the difference.
Raider Nation
Devil's Advocate
Operation LAZY PORK is underway to accompany a great sports weekend!
sho nuff
Footballguy
Just saw this thread listed in the recipe thread.
My go to with doing a roast in the crock pot is using Better than Buillon. Its usually by the rest of the buillon...its a paste you dissolve in boiling water.
I usually do 2 cups of water, 2 big spoonfuls of the BTB and about 1/2-3/4 of a cup of half and half...about 10 grinds of the pepper grinder...maybe some garlic powder too.
Dump that over the roast and potatoes and carrots and let it go all day on low.
I usually use top round roast.
About a half hour or so before eating...I pull the roast out and pull it into chunks...not bit sized...but decent sized chunks/shreds. THen put it back in the juice to let it soak up a little more.
You can also thicken this and use it as a good beef stew recipe.
My go to with doing a roast in the crock pot is using Better than Buillon. Its usually by the rest of the buillon...its a paste you dissolve in boiling water.
I usually do 2 cups of water, 2 big spoonfuls of the BTB and about 1/2-3/4 of a cup of half and half...about 10 grinds of the pepper grinder...maybe some garlic powder too.
Dump that over the roast and potatoes and carrots and let it go all day on low.
I usually use top round roast.
About a half hour or so before eating...I pull the roast out and pull it into chunks...not bit sized...but decent sized chunks/shreds. THen put it back in the juice to let it soak up a little more.
You can also thicken this and use it as a good beef stew recipe.
You will never use anything else, if you like spicey go with more cayenne and black pepperRoxy's Mustard Vinegar Sauce 1 cup apple cider vinegar 1/2 cup Yellow mustard 1/4 cup onion finely minced 2 cloves garlic pureed 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1/2 cup brown sugar 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon Tabasco sauce Combine ingredients and simmer for 15 minutes, stirring occasionally. For a smoother sauce, blend on high for a few minutes.D-BO said:
higgins
Footballguy
Raider Nation
Devil's Advocate
I'm partial to the Honey BBQ sauce. Love this dish... you'll be eating for days.D-BO said:
I actually add a half a can of pineapple to the Honey BBQ sauce
Trying ribs in a crock pot on Sunday.
4 pounds pork loin back ribs or pork spareribs
1 teaspoon finely chopped fresh garlic
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 medium onions, sliced
Gonna use a pre-bought BBQ sauce that we like
4 pounds pork loin back ribs or pork spareribs
1 teaspoon finely chopped fresh garlic
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 medium onions, sliced
Gonna use a pre-bought BBQ sauce that we like
Many months ago I was googling for crockpot ideas and came upon this.
http://crockpot365.blogspot.com/
This woman vows to use her crockpot for 365 days straight. Apparently her quest caught on and people all over sent in ideas and recipes. Many of which she tried, all of which she critiqued, some of which she panned. She is very honest in her assessments.
I've tried a few and they were great. If you have some time to look it's worth it.
http://crockpot365.blogspot.com/
This woman vows to use her crockpot for 365 days straight. Apparently her quest caught on and people all over sent in ideas and recipes. Many of which she tried, all of which she critiqued, some of which she panned. She is very honest in her assessments.
I've tried a few and they were great. If you have some time to look it's worth it.
T Bell
Footballguy
Balco
Footballguy
The Crockpot serves 2 main purposes for me:
1. Make it easier for me to make good tasting food. I can grill a steak. And that is pretty much the extent of my cooking skills. The slow cooker is dummy proof. You can make awesome tasting food.
2. Saves me alot of money on food expenses. Cheap cuts of beef are made very tender, and I cook in bulk and freeze leftovers. To that end, I laugh when I see slow cooker recipes with 4000 ingredients, including uncommon spices. For those of you like me, that are looking for recipes with minimum ingredients, I found a good site, with 6 items or less ingredients:
About.com 6 items or Less Recipes
1. Make it easier for me to make good tasting food. I can grill a steak. And that is pretty much the extent of my cooking skills. The slow cooker is dummy proof. You can make awesome tasting food.
2. Saves me alot of money on food expenses. Cheap cuts of beef are made very tender, and I cook in bulk and freeze leftovers. To that end, I laugh when I see slow cooker recipes with 4000 ingredients, including uncommon spices. For those of you like me, that are looking for recipes with minimum ingredients, I found a good site, with 6 items or less ingredients:
About.com 6 items or Less Recipes
Saints-Man
Footballguy
Drunken Cowboy
Footballguy
Made wassail in the crockpot last night. UMMMM
For a recipe like this, do I put everything in the crockpot at one time? Even the meat after browning it?
JoeSteeler
Footballguy
May have been posted before, but allrecipes.com has a lot of good slow cooker recipes.
http://allrecipes.com/recipes/main-dish/sl...ooker/Main.aspx
http://allrecipes.com/recipes/main-dish/sl...ooker/Main.aspx
MCguidance
Footballguy
Hate the crock pot - devoid of all flavor.
Balco
Footballguy
Need to clean out my pantry, so changed this one a little. Cooking right now:2.5 pounds ground turkey1 small onion, chopped16 oz kidney beans16 oz black beans1 can of corn (replaces pinto beans)2 cans (10 oz) rotel diced tomatoes with chilisabout 1/3 of a can of crushed tomatoes2 envelopes chili seasoning (I had one mild and 1 medium, used them both)6 oz tomato paste1 cup water
Tony Jabroni
Footballguy
Got a pre-cooked and sliced brisket from Sam's Club. I will throw it in the pot tommorrow with some beef gravy and serve with little rolls for sandwiches.
Good stuff for the big game!
Good stuff for the big game!
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Tony Jabroni
Footballguy
Put a little water or stock in the bottom. Once the roast starts cooking it will release juices to baste it with.
tipsy mcstagger
Footballguy
.
Raider Nation
Devil's Advocate
Yep. I put in two packets of Lipton onion soup mix with about four fingers of water. Turn the roast over halfway through.
Balco
Footballguy
I do the onion soup mix with a can of beef broth.
YSR
Footballguy
I'm cooking this today in my Crock Pot:
Chicken Bog:
1 (3-pound) chicken, quartered (I use breasts only)
1 pound smoked link sausage
1 cup chopped onion
1/2 cup (1 stick) butter
2 teaspoons Seasoned Salt (recommended: Lawry's)
2 teaspoons House Seasoning, recipe follows
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cups water (I substitute 1 14 oz. can chicken broth for 14 of the ounces)
3 cups raw white rice
Directions
Slice the sausage into 1/2-inch pieces. In Crock pot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Set slow cooker to desired cook time (I ususally choose 8 hours). About an hour before the cook time is up, remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and finish cooking (it's finished when the rice is cooked). Remove the bay leaves, and return the chicken to the pot.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Can be stored in an airtight container for up to 6 months.
Chicken Bog:
1 (3-pound) chicken, quartered (I use breasts only)
1 pound smoked link sausage
1 cup chopped onion
1/2 cup (1 stick) butter
2 teaspoons Seasoned Salt (recommended: Lawry's)
2 teaspoons House Seasoning, recipe follows
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cups water (I substitute 1 14 oz. can chicken broth for 14 of the ounces)
3 cups raw white rice
Directions
Slice the sausage into 1/2-inch pieces. In Crock pot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Set slow cooker to desired cook time (I ususally choose 8 hours). About an hour before the cook time is up, remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and finish cooking (it's finished when the rice is cooked). Remove the bay leaves, and return the chicken to the pot.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Can be stored in an airtight container for up to 6 months.
Spike
Footballguy
Doesn't taking the cover off the crock pot "waste" a lot of the benefits to cooking in the crock pot? (I'm asking, not critisizing.)
Weapon of Mass Instruction
Watch my feet!
Haven't read the thread, don't have time at the moment.
When cooking beef or pork in the crock pot, first bring it to room temp. Then brown it well on both sides. Then put it in slow cooker, on low not high, for at least 6 hours. 8 is even better.
Browning it is a huge key.
When cooking beef or pork in the crock pot, first bring it to room temp. Then brown it well on both sides. Then put it in slow cooker, on low not high, for at least 6 hours. 8 is even better.
Browning it is a huge key.
The crock pot.
A dear friend for over twenty years of cooking for myself and others,
but i've never tried pork. What a great idea and I can't wait to try it.
Thank you Raider Nation for starting this thing up!
Ham hocks and black eyed peas are one of my favs, but any bean works
with a good smoked hock.
Soak dry beans overnight. Rinse them off and add them to hocks in cooker.
Add fresh water to the top and cook for at least 12 hrs.
I like to add one onion and a clove of garlic.
I've found that it's best to salt and season later as some smoked meat is saltier than others.
There is no better compliment to these beans than cornbread. It really makes the meal.
Thanks again everyone and keep em coming.
A dear friend for over twenty years of cooking for myself and others,
but i've never tried pork. What a great idea and I can't wait to try it.
Thank you Raider Nation for starting this thing up!
Ham hocks and black eyed peas are one of my favs, but any bean works
with a good smoked hock.
Soak dry beans overnight. Rinse them off and add them to hocks in cooker.
Add fresh water to the top and cook for at least 12 hrs.
I like to add one onion and a clove of garlic.
I've found that it's best to salt and season later as some smoked meat is saltier than others.
There is no better compliment to these beans than cornbread. It really makes the meal.
Thanks again everyone and keep em coming.
