list your crockpot recipes here

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