list your crockpot recipes here

i have decided that's it nothing-but-crockpot this winter. i haven't actually bought one yet, so recommendations on a solid reliable and cheapish brand would also be appreciated.

I make bbq in a crock pot all the time:

- buy a pork tenderloin, can of beer, onions and garlic
- slice white onions pretty thick and cover the bottom of the crock pot
- jab a knife into the tenderloin a bunch and stick garlic slices into those holes
- poor a beer over the pork and cook on low for many many hours (a work day)
- come home and drain it, tear it apart and add your fave bbq sauce til warm

"poor" lol

I just got a slow cooker! We've used it once so far, so I'm looking forward to this thread. The internet is full of crockpot recipes but so many of them involve a) tins of soup b) cans of Coke c) packets of mysterious US-only brand name products that I am a bit suspicious of them all.

(I've resorted to tins of soup as a sauce myself before now, so I am not totally too snooty to do it, but it does not fill me with confidence that the recipe author knows more about cooking than I do, which is really a fairly low baseline expectation for a recipe)

yeah there are def tons of recipes out that, would be nice to hear which ones are actually decent.

they only thing i remember my mum cooking in the crock pot was corned beef.

coke is good cuz of the caramelization that occurs, and the sticky sweet syrup makes a cheap deece marinade base substitute in a pinch.

google "crock tease" - my older sister has a blog of crock pot recipes.

My mother uses a slow cooker to do Hungarian style meatballs.

Oh, that sounds good, snoball.

Crock Tease looks promising, thank you Nijoli and family.

One thing I've noticed is that American crockpot recipes list shorter times than anything that came in the booklet with our cooker, by a couple of hours. Wondering if they run a little hotter stateside.

The "processed food shortcuts" complaint is ooootttttmmm re recipes!! I think because slow-cookers are seen or labeled as labor-saving devices, people get the idea that you want to do actually NO work whatsoever, and that you will be okay with packets of French onion soup mix and shit.

i can keep you in slow cooker recipes, i promise. i use my a ton.

more to come when i get back home tonight.

CROCK TEASE IS AWESOME. Now please excuse me, I have to twurble some ziti.

xxxp here's more or less the recipe, except instead of using the oven, stick everything in the slow cooker for a few hours.
http://www.deliaonline.com/recipes/main-ingredient/pork/meatballs-in-goulash-sauce.html

coke is good cuz of the caramelization that occurs, and the sticky sweet syrup makes a cheap deece marinade base substitute in a pinch.

― Fartbritz Sootzveti (Steve Shasta), Friday, 8 October 2010 22:00 (1 minute ago) Bookmark

not at slow cooker/crockpot temperatures - you've got to get above 110C and slow cookers don't get above 93C or something. i think all coke is adding in these recipes is a sweet-sour contrast but something like wine is probably a better option most of the time?

i put some recipes on another thread (Slow cooker/crock pot recipes) with pictures and everything, but i'm going to shamelessly repost with some minor improvements. hoping to come up with some new ones this winter.

this is an attempt to create a real lamb korma that i tried to reverse engineer from lasan restaurant in birmingham, the guy from ramsay's kitchen nightmares in nottingham, and the internet:

1.5kg lamb shank
2 large onions, sliced
8 cloves garlic
2 in piece root ginger, finely chopped
oil
2 tbsp ground coriander
4 tsp ground cumin
2 tsp ground turmeric
1tsp hot chilli powder
pinch grated nutmeg
pinch ground cinnamon
pinch ground cloves
salt and pepper
500ml stock
some yoghurt, if you like

blend one onion with the garlic and ginger until smooth. fry the other until soft, then put it to one side. brown the meat, then put it aside with the onions. fry the blended mixture for 5 minutes, lower the heat and add coriander, cumin, chilli and turmeric. cook for a couple more minutes then add the remaining spices, cooking on a gentle heat for 5 minutes. add the onions and meat to the pan, add the stock, season, bring to the boil then cook on low for 8 hours. stir in some yoghurt if you like richer, creamier sauce that would make this more like a real korma: i really like it without.

a recipe for rabo de toro nicked from london's great spanish restaurant moro's cookbook, adapted for people without two days to make a stew, a slow cooker, and who are squeamish about oxtail - substitute shin of beef. if you like oxtail, re-substitute oxtail - this recipe's for everyone!

2 onions, roughly chopped
2 carrots, roughly chopped
1 stick of celery, roughly chopped
2 cloves garlic
1.5 kg shin beef, off the bone, cut into 5cm chunks
120g chorizo, cut into 1cm pieces
flour
2 bay leaves
10 stalks flat-leaf parsley
4 sprigs thyme
4 cloves
1/4 teaspoon ground fennel seeds
2 teaspoons sweet smoked paprika
1/2 teaspoon of hot smoked paprika
couple of tablespoons of tomato puree
1 bottle red wine
salt and pepper

lightly coat the beef in seasoned flour and brown it. (if you clicked through to the thread i linked to above, you see what happens if you don't brown the beef: it's cooked perfectly, but it stays a bit pink even on the outside because of the slow, low temperature cooking, a bit like salt beef, i guess?) fry the onions, carrots, celery and garlic for a few minutes until they soften. lightly coat the beef in seasoned flour, then add to the pot and stir. then add the chorizo, cover with the red wine, and add the herbs, spices and tomato puree, season, and cook on "low" for six to eight hours.

i think you can't go wrong with cheap, tough cuts of meat, cooked for ages in beer, wine, stock or some combination, with a base of softened onions and garlic with herbs and spices you like. one of the amazing things about cooking at low temperature is you can chuck vegetables and potatoes in there for eight hours and they'll come out cooked well but not turn to mush.

^^ errrr cut-and-paste errors above: obviously only brown the beef once in that last recipe, put aside and fry the other stuff before chucking the beef back in etc.

i saw this line of frozen slow-cooker dinners

and it was just like

wtf

also with these things, can you just substitute a creuset dutch oven on low heat?

Can't see why not.

Was just talking to Lauren about this and she maintains there's nothing a slow-cooker can do that she can't do better with normal methods, plus the ceramic liners are heavy and more easily broken that a real pot. So I guess the answer is "No". I see the upside of the crock mostly as 1. safety with leaving it on overnight or while you're not home, and 2. a guaranteed low, slow heat, which not all stove burners deliver, depending on how well you know yr equipment.

Also, heat applied evenly over the bottom of the whole liner so no hot spots in the center, which is a problem with my stovetop burners, since two are quite small and the other two, only medium-sized.

I assumed s1ocki meant low heat inside the oven...

Also, my current one is heavy and good, but I once inherited a cheap one from an old roommate that had a non-stick metal liner and actually got hot enough to scramble eggs(!). Put it to good use for a work breakfast once. Everyone else was in the habit of bringing, like, cartons of orange juice & some doughnuts. We decorated the table with a cowboy/Western theme and scrambled eggs for everyone with custom fillings for breakfast burritos. BOOYAH.

1lb Good pork sausages, 1/2 pint of cider, sliced shallots, sliced carrots, handful new potatoes, 1/2 pint vegetable stock.

brown the sausages for a few mins in hot pan first, add the shallots and cider and reduce down, then into the pot for about 1 1/2 hours.

(usually use a ceramic pot and into the oven myself tbh)

My kitchen has a small oven with only a single rack (and it's really old, so I'm having trouble finding a second rack that will fit), so the slow cooker is great for a stew or braise when the oven can be used for baking. Easy and delicious pot roast: brown a 7 bone or blade roast (if you have time, I have skipped browning and the end result is still very tasty), put in slow cooker with 2 cups dry red wine, 2 bay leaves, some peppercorns, maybe a juniper berry or two. Smear a can of tomato paste over the top of the meat with a few tablespoons in the wine. Cook for a good long time on low. Flip it over once or twice if you're home. When it's tender and falling apart a little, it's done. The sauce is amazing.

variation 1: Sub garlic lamb sausages for the roast, leave out the spices

Slow cooker is great for mulled wine or hot chocolate at a party.

I assumed s1ocki meant low heat inside the oven...

― Headlock Ellis (WmC), Wednesday, October 13, 2010 10:37 AM (8 minutes ago) Bookmark

i was thinking burner but yeah... oven... i do this all the time with my crooz

Yeah, I wouldn't do it on the stovetop, but in the oven would be fine. Downside: leaving the oven on all day in the summer would be out of the question down here...not sure about Mtl...

But in the fall/winter it would be the coziest best-smelling thing ever obv.

in the summer, it would be a bummer. in the winter, it would be a... (does anything rhyme with winter?)

splinter

tho that may not be workable in context i admit

pretty much any dutch oven recipe can be made in a slow cooker and vice versa. Tagines stay a bit soupier unless you cook for awhile with the slow cooker lid off.

5 years later, this is still true:

Also, and my tip to everyone to COOK AT ALL COSTS was cassoulet. I'd always thought it would be difficult, but buouyed by the purchase of a half-price duck from the supermarket...

First brown a packet of sausages cut into chunks (I used cheap butchers sausages, 99p cheap) and transfer them to a big pot. Remove the legs from the duck and save them for something else (such as the confit above), then butcher it. Cut the breasts into thinnish strips, and remove as much other meat as you can. Add the duck meat to the pot, along with a packet of bacon (again, I just used cheap 99p stuff) sliced the same sort of thickness as the duck. Add two cans of beans (I used one can of butter beans and one can of mixed beans), a clove-studded onion, and some herbs (rosemary, oregano and a couple of bay leaves). I put in some duck skin (the skin off the breasts and the parsons nose) and both wings to add flavour. Add enough water to cover. Bring to the boil, put the lid on and simmer quite hard for an hour. Turn down, and put on a slow simmer for 7 or 8 hours, stirring now and again. Remove the bits of skin and the wings, the bay leaves and the onion. Add a chopped, peeled tomato and simmer for another 30 mins. Eat with bread. PRAISE GOD FOR MAKING FOOD SO NUMMY.

what's the best crockpot to buy?

this is Cooks Illustrated's favorite:

http://www.amazon.com/Crock-Pot-SCVT650-PS-Programmable-Touchscreen-Stainless/dp/B001KVZTFO/

chow.com's favorite too. might get that one then.

i just got one of these! i felt like i was the last person without one.

Crockpot has made a huge difference when traveling. We can actually eat really well with it like turkey in a green, pumpkin seed mole.

left in my crockpot this pm:

2 chicken breasts, kinda rougly cubed
can of coconut milk
lot of green curry powder
3 red bell peppers diced
lots of garlic, giner, onion
1 apple

I've been thinking about getting a crock pot model with the pot that can go on the stove for browning of stuff, however I won't have a kitchen until Spring and will likely be less into hotpotting and more into grilling by then.

last night I made this
http://www.chow.com/recipes/30794-slow-cooker-collard-greens
so damn good

I use my crockpot at least twice a month now, and I know it'll be more going into winter

YUM!!!!!!!

I got a crockpot for Christmas, hurrah! It seems only right to begin with a slab of pork belly.

am making crockpot collard greens again, this time with smoked pork shanks. kinda excited tbh

they had gorgeous-looking bunches of young collards at the farmers market, i couldnt resist

damn that sounds great. how do do it?

the chow.com recipe a few posts upthread :)

Belly pork and ratatouille is IN: 7h50m to go.

Well, that went pretty well, I think. What I put in:

An onion
Two peppers (one red, one yellow)
Two courgettes
Two cloves of garlic
A tin of tomatoes
A tablespoon of cornflour (don't think this made much difference - would probably leave out another time)
Rosemary
A four-portion slab of belly pork
A slosh of red wine
Lots of black pepper

All the veggies got a quick fry before being transferred to the slow cooker for eight hours. It was quite saucy - needed lots of mash to soak up the juice, but that's no bad thing.

i got the touchscreen one. it really does improve your life to have a dinner you can eat all week without so much cooking.

Totally. I made some jerk chicken overnight and it's going into some sandwiches, salads, tacos, etc. bonus: it took so little effort that I thought I had forgotten to do it when I woke up at 2:30am, but then I smelled it.

recipe pls?

animal protein and kale salad is the best work lunch imo

You are otm. All I did was put two spoons of jerk paste (I'll take a pic of the jar, made in Jamaica) + splash of apple cider vin + pkg of chicken thighs --> cook on low overnight, shred in the morning, the end!

Lol 'jerk paste'

jerk paste
http://farm4.staticflickr.com/3724/12506422523_6347b11f12.jpg

the ingredients didn't list anything gross, and it tastes good (if a little salty, but that has never bothered me)

i find non-paste jerk to be pretty salty so it should be fine. i'll look for it.

i have never done anything like this but after sleeping most of the weekend due to snow i needed to use the chuck i bought to make goulash. i'm too sleepy to cut it up. i kinda hate how the nyt was too snobby to use a packet of ranch and had to make their own, but i did get "simply organic" ranch and gravy because you know http://www.nytimes.com/2016/01/27/dining/mississippi-roast.html?partner=rss&emc=rss

I think I need to overhaul my beef chili recipe from first principles.

Also looking forward to trying out some curry and mole ideas once I get tired of chili test kitchen tweaking

well there are two threads i started on this board......
curry chronicles
chili catalog