Bought my first Crock Pot
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Why not start out with a beef stew, easy to do. In fact it's even easier if you buy a couple of packets of McCormicks Beef Stew spice in the spice aisle at the grocery store. If you're crock is 6 qts and you fill it to the brim with meat and veggies use 1 and 1/2 of the packets.
Here's how I do it but remember you add the veggies you like and don't have to copy verbatim. Mine changes depending on what I have around
5 or 6 med potatoes (peeled)
5 carrots
1/2 a turnip (rutabaga)
lots of sliced mushrooms
1 parsnip (peeled)
2 med onions
1 14oz can of diced tomatoes
4 stalks of celery
2 lbs of stewing beef depending on how much you like.
Chop potatoes into chunks less than 1/4 size but not too small. I vary the sizes
Same with the carrots and turnips and parsnip.. Fork size I guess
chop of the celery too.
Drain the can of diced tomatoes
Toss everything into the crock and mix it all up. My crock is usually full to the rim when I make it.
I do NOT brown the meat beforehand. I've found it's not necessary and just more work and cleaning a dirty frying pan.
Mix the packet of spices into 1 & 1/3 cup of hot water and pour it over everything
Cover and turn on the crock for 8 hrs at LOW..
NEVER remove the lid after the 1st half hour, NEVER.. leave it alone no matter how tempted you are to peek. LOL
When it's done if you like the liquid to be a little thicker, thicken it with a couple of tablespoons of cornstarch in a bit of water (to make a thin paste) and stir it in while the stew is still bubbling. Don't pour it in all at once.. a little at a time while lightly stirring till it gets to the thickness you like.
1 & 1/3 cup of water doesn't sound like much,, but it is in a crock pot.
Here's how I do it but remember you add the veggies you like and don't have to copy verbatim. Mine changes depending on what I have around
5 or 6 med potatoes (peeled)
5 carrots
1/2 a turnip (rutabaga)
lots of sliced mushrooms
1 parsnip (peeled)
2 med onions
1 14oz can of diced tomatoes
4 stalks of celery
2 lbs of stewing beef depending on how much you like.
Chop potatoes into chunks less than 1/4 size but not too small. I vary the sizes
Same with the carrots and turnips and parsnip.. Fork size I guess
chop of the celery too.
Drain the can of diced tomatoes
Toss everything into the crock and mix it all up. My crock is usually full to the rim when I make it.
I do NOT brown the meat beforehand. I've found it's not necessary and just more work and cleaning a dirty frying pan.
Mix the packet of spices into 1 & 1/3 cup of hot water and pour it over everything
Cover and turn on the crock for 8 hrs at LOW..
NEVER remove the lid after the 1st half hour, NEVER.. leave it alone no matter how tempted you are to peek. LOL
When it's done if you like the liquid to be a little thicker, thicken it with a couple of tablespoons of cornstarch in a bit of water (to make a thin paste) and stir it in while the stew is still bubbling. Don't pour it in all at once.. a little at a time while lightly stirring till it gets to the thickness you like.
1 & 1/3 cup of water doesn't sound like much,, but it is in a crock pot.
polkanut
Well-known member
Just Google "Crock Pot" recipes and you'll be overwhelmed with how many are out there, and the variety.
lordkenmore
Well-known member
This site might be of interest. It's written by a person who apparently cooked with a Crockpot for a year, and blogged about it. This link leads to the index of recipes.
crockpot365.blogspot.com
1000 CrockPot Slow Cooker Recipes, in ABC Order - A Year of Slow Cooking
Index of over 1000 crockpot slow cooker recipes from A Year of Slow Cooking by Stephanie O'Dea
mrb627
Well-known member
Easy BBQ Chicken Sandwiches
Ingredients
McCormicks Mesquite Chicken Seasoning
6-8 chicken breasts
2 large sweet onions
Sweet BBQ sauce
Slice one onion, break into rings and spread on the bottom of your CP.
Take 1/2 of the chicken breasts, coat with Mesquite seasoning and place them
on top of the onions.
Repeat with the last onion, and the chicken breasts.
Cook 1 hour on high, 6 hours on low.
Remove the chicken to a plate, strain the onions and transfer to a frying pan. Brown the onions until caramelized. Pour off the remaining liquid in the CP. Return the chicken to the CP and shred with two forks. Add BBQ to taste. Return scorched onions to the CP and blend.
Serve on hamburger buns for the best BBQ sandwiched ever...
Malcolm
Ingredients
McCormicks Mesquite Chicken Seasoning
6-8 chicken breasts
2 large sweet onions
Sweet BBQ sauce
Slice one onion, break into rings and spread on the bottom of your CP.
Take 1/2 of the chicken breasts, coat with Mesquite seasoning and place them
on top of the onions.
Repeat with the last onion, and the chicken breasts.
Cook 1 hour on high, 6 hours on low.
Remove the chicken to a plate, strain the onions and transfer to a frying pan. Brown the onions until caramelized. Pour off the remaining liquid in the CP. Return the chicken to the CP and shred with two forks. Add BBQ to taste. Return scorched onions to the CP and blend.
Serve on hamburger buns for the best BBQ sandwiched ever...
Malcolm
lordkenmore
Well-known member
"1 & 1/3 cup of water doesn't sound like much,, but it is in a crock pot."
The only thing I remember my mother ever using her Crock Pot Equivalent for was making vegetable soup. I remember the first time I made it, using her instructions. I piled in a small mountain of vegetables, and then adding the stock. As I best recall, the stock completely disappeared. Certainly, I was concerned that there wasn't enough. My mother told me it was how she always did it, and it had always worked fine, though. So I plugged in the slow cooker, and went on my merry way for the suggested cooking time. Today, being a bit more neurotic about such things, I'd probably spend that time one ear tuned to the smoke detector for when it went off to announce that the pot had boiled dry. But, as it turned out, my mother's instructions worked as she told me they would. Not only did the pot NOT boil dry, but there was plenty of liquid in the soup. Leeched from the vegetables, one assumes.
Note for those interested: I can't really supply instructions for this soup. It has been too many years since I last made it. So I can't remember exactly how many vegetables, or how hot it cooked, or how long. Plus that slow cooker was a 70s model, and I've heard that modern slow cookers run at different temperature. (Hotter, it seems?) I keep thinking I should try making this again doing the best I can...but it's one of those projects I don't get around to.
The only thing I remember my mother ever using her Crock Pot Equivalent for was making vegetable soup. I remember the first time I made it, using her instructions. I piled in a small mountain of vegetables, and then adding the stock. As I best recall, the stock completely disappeared. Certainly, I was concerned that there wasn't enough. My mother told me it was how she always did it, and it had always worked fine, though. So I plugged in the slow cooker, and went on my merry way for the suggested cooking time. Today, being a bit more neurotic about such things, I'd probably spend that time one ear tuned to the smoke detector for when it went off to announce that the pot had boiled dry. But, as it turned out, my mother's instructions worked as she told me they would. Not only did the pot NOT boil dry, but there was plenty of liquid in the soup. Leeched from the vegetables, one assumes.
Note for those interested: I can't really supply instructions for this soup. It has been too many years since I last made it. So I can't remember exactly how many vegetables, or how hot it cooked, or how long. Plus that slow cooker was a 70s model, and I've heard that modern slow cookers run at different temperature. (Hotter, it seems?) I keep thinking I should try making this again doing the best I can...but it's one of those projects I don't get around to.
Just Curious
What make/type of slow cooker did you buy? Did anything in particular influence your decision?
I own two, both of them six-quart models. One is a Hamilton Beach Crock Watcher, received as a gift around 25 years ago. It has the "automatic shift" feature that starts it out on "High" and automatically bumps down to "Low" for the remainder of cooking time. The thing I don't like about this cooker is that it's downright ugly and clunky looking.
The other one is a recent thrift store find, a Farberware with black ceramic oval crock and stainless exterior with black trim. The oval design accommodates a whole chicken or beef roast much better than a round one. It also has the "automatic shift" feature. On line reviews are polarized; people either love it or hate it, and those who hate it feel that way because it's apparently not uncommon for these cookers to fail after just a few uses due to a poor connection in the wiring scheme. Mine had a fried connection that I easily repaired, and I am happy with its performance. Plus, it's good looking, it matches the other kitchen appliances, and operation is old school with just a knob. I have a strong aversion to touchpads.
So whadja get?
What make/type of slow cooker did you buy? Did anything in particular influence your decision?
I own two, both of them six-quart models. One is a Hamilton Beach Crock Watcher, received as a gift around 25 years ago. It has the "automatic shift" feature that starts it out on "High" and automatically bumps down to "Low" for the remainder of cooking time. The thing I don't like about this cooker is that it's downright ugly and clunky looking.
The other one is a recent thrift store find, a Farberware with black ceramic oval crock and stainless exterior with black trim. The oval design accommodates a whole chicken or beef roast much better than a round one. It also has the "automatic shift" feature. On line reviews are polarized; people either love it or hate it, and those who hate it feel that way because it's apparently not uncommon for these cookers to fail after just a few uses due to a poor connection in the wiring scheme. Mine had a fried connection that I easily repaired, and I am happy with its performance. Plus, it's good looking, it matches the other kitchen appliances, and operation is old school with just a knob. I have a strong aversion to touchpads.
So whadja get?
I'll give you some advice I learned from my wife about crock pot cooking.
If you decide to "Fudge it" and just throw a bunch of stuff in, do not put mushrooms into the crock pot and let them cook for 8 hours.
Instead, wait until about the last hour of cooking and throw them in then.
I don't know what happens, but mushrooms cooked for that long leave a really disgusting taste in my mouth. This is IMHO of course..
One thing that goes really well in a crock pot is Japanese Curry. Basically we fudge it, but we throw peeled carrots, chopped onions, chunks of whatever meat we can find, usually stewing beef cubes or boneless chicken whatever and off we go.
I recommend the Glico Curry packs. You get this brick of curry, dissolve it in boiling water and then it makes awesome curry.
If you decide to "Fudge it" and just throw a bunch of stuff in, do not put mushrooms into the crock pot and let them cook for 8 hours.
Instead, wait until about the last hour of cooking and throw them in then.
I don't know what happens, but mushrooms cooked for that long leave a really disgusting taste in my mouth. This is IMHO of course..
One thing that goes really well in a crock pot is Japanese Curry. Basically we fudge it, but we throw peeled carrots, chopped onions, chunks of whatever meat we can find, usually stewing beef cubes or boneless chicken whatever and off we go.
I recommend the Glico Curry packs. You get this brick of curry, dissolve it in boiling water and then it makes awesome curry.
spookiness
Well-known member
thrift stores, books
Thrift stores are good resources to find Crock Pot cookbooks from a variety of eras.
Sometimes I make a pot roast, but most frequently I use mine to make soups and chili.
Thrift stores are good resources to find Crock Pot cookbooks from a variety of eras.
Sometimes I make a pot roast, but most frequently I use mine to make soups and chili.
I find that "roasts" don't really get roasted in a slow cooker and generally use mine to make more gloppy things, but now that I have the Farberware I may try something like a whole chicken in it.
Jackson, it sounds like you got a good one. I do like the latest style of cookers that have clamps on the lids. We gave one to Dave's daughter a while back. One brand even incorporates a serving ladle into the clamping mechanism.
Jackson, it sounds like you got a good one. I do like the latest style of cookers that have clamps on the lids. We gave one to Dave's daughter a while back. One brand even incorporates a serving ladle into the clamping mechanism.
franksdad
Well-known member
One of my favorites...
Place three or four boneless and skinless chicken breasts in the bottom of your crock pot. Do NOT add salt or pepper.
In a bowl combine 1 can of either Cream of Chicken or Cream of Mushroom soup along with 1/4 cup of chicken broth.
Pour soup mixture over chicken breasts. <span style="color: #ff0000;">WARNING! This is not a lot of liquid and you may question this amount. The first time I tried this recipe I did not think it would be enough liquid but was pleasantly surprised with the results. Trust me, it is the correct amount!</span>
Cook on high heat until chicken and soup mixture are cooking well (approximately 1 hour) then reduce to low heat for 6 hours. The chicken will crumble into the soup mixture when lightly tapped with a fork when done!
Enjoy over rice.
Jim
Place three or four boneless and skinless chicken breasts in the bottom of your crock pot. Do NOT add salt or pepper.
In a bowl combine 1 can of either Cream of Chicken or Cream of Mushroom soup along with 1/4 cup of chicken broth.
Pour soup mixture over chicken breasts. <span style="color: #ff0000;">WARNING! This is not a lot of liquid and you may question this amount. The first time I tried this recipe I did not think it would be enough liquid but was pleasantly surprised with the results. Trust me, it is the correct amount!</span>
Cook on high heat until chicken and soup mixture are cooking well (approximately 1 hour) then reduce to low heat for 6 hours. The chicken will crumble into the soup mixture when lightly tapped with a fork when done!
Enjoy over rice.
Jim
These are one of my favorite things to make in a slow cooker
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www.cavalcadeoffood.blogspot.com
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Lazy bones - Making juicy and tender ribs in a slow cooker
When most people think of ribs they think of barbecue. Ribs slow cooked over smoky heat is one of life's greatest pleasures. But what if it ...
I bought a new Hamilton Beach Set'n Forget 6qt on sale a few days after Christmas. Of course I had to have it because it also has a built in meat probe.. and the more gadgety in my eyes, the better LOL and it also has the lid clamps which are a good idea me thinks.
I made stew twice and chili once.. then last week I bought a roast on sale and threw everything in at about 1a.m to cook while I slept... I got up and found that it had crapped out somewhere very early on so I ended up throwing all that food in the garbage.. (not totally wasted because Ben found it a couple of days later in the garage and disposed of it LOL )
Anyways I returned it to Lowes and got another one so I'm keeping my fingers crossed this one doesn't fail..
It does have a 5yr warranty though which I think is a good thing.. so long as you don't need to make a claim on it HA.
I made stew twice and chili once.. then last week I bought a roast on sale and threw everything in at about 1a.m to cook while I slept... I got up and found that it had crapped out somewhere very early on so I ended up throwing all that food in the garbage.. (not totally wasted because Ben found it a couple of days later in the garage and disposed of it LOL )
Anyways I returned it to Lowes and got another one so I'm keeping my fingers crossed this one doesn't fail..
It does have a 5yr warranty though which I think is a good thing.. so long as you don't need to make a claim on it HA.
We always brown our roast before putting it in the CP. i t makes it look good and taste better and you have that nice brown look to the finished roast.
here is agood Pulled pork or beef roast recipe
3 or 4 pound roast
1 large onion chopped
1 Zatarans crab boil in the bag
Brown the roast
put the Zatarans bag in the CP then the roast and cover with the onion and add 3/4 cup water and cook on high the amount of time the cooker calls for. When done take out the roast and the bag out. Pull the roast using 2 forks and place back in the CP it get warm again. You can add teh BBQ sause you want to the pot or as you make sandwiches add it then.
The spices in the bag make it great.
www.zatarains.com
here is agood Pulled pork or beef roast recipe
3 or 4 pound roast
1 large onion chopped
1 Zatarans crab boil in the bag
Brown the roast
put the Zatarans bag in the CP then the roast and cover with the onion and add 3/4 cup water and cook on high the amount of time the cooker calls for. When done take out the roast and the bag out. Pull the roast using 2 forks and place back in the CP it get warm again. You can add teh BBQ sause you want to the pot or as you make sandwiches add it then.
The spices in the bag make it great.
Zatarain's® Crawfish, Shrimp & Crab Boil | Zatarain's
The original Zatarain's Dry Crawfish, Shrimp & Crab Boil with seven premium spices and seasonings delivers the authentic taste of New Orleans seafood
www.zatarains.com
