Slow cooker/crock pot recipes

Message Bookmarked
Bookmark Removed
So we bought a slow cooker so that we could come home after work to wonderful stews ready to serve. Anyone got any good recipes?

Vicky (Vicky), Tuesday, 17 October 2006 10:07 (seventeen years ago) link

I think we may have to try this:

Pulled Pork in a Crock Pot

-boneless pork roast (about 2 pounds) with the layer of fat removed

-1 tablespoon coarsely ground black pepper
-1 tablespoon dark brown sugar
-1 tablespoon paprika
-2 1/2 teaspoons coarse salt
-1/2 teaspoon cayenne pepper

1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

Mix together the rub ingredients, and rub all over pork, pressing to make sure it sticks. Throw mop ingredients into Crock Pot, and add the roast. Cook on low for 8 hours, turning once. Take out of pot and shred with forks. Mix with a little bbq sauce and serve on buns.

(from Egullet)

Vicky (Vicky), Tuesday, 17 October 2006 10:08 (seventeen years ago) link

That doesn't sound offensive.

Slow cooking, hmm. Sounds like an ideal excuse to eat mutton to me.

Matt (Matt), Tuesday, 17 October 2006 13:55 (seventeen years ago) link

That's the same recipe that I (and lots of other people) call "NC BBQ" -- it's vinegar-based barbeque without the barbeque. Also, no barbeque sauce! Serve with cornbread + apple butter and green beans. YUM.

The Milkmaid (82375538-A) (The Milkmaid), Tuesday, 17 October 2006 15:34 (seventeen years ago) link

Eastern North Carolina, that is.

The Milkmaid (82375538-A) (The Milkmaid), Tuesday, 17 October 2006 15:36 (seventeen years ago) link

We just got a huge slow-cooker and it's great - cooking once lasts you the better part of the week.

We made a pretty good stew called "Three Sisters" with corn beans and squash. Maybe later I'll find the recipe and post it if I'm not too lazy.

A-ron Hubbard (Hurting), Wednesday, 18 October 2006 01:45 (seventeen years ago) link

To be fair, the mop sauce IS a barbeque sauce -- it's just not a ketchup-based one. Last night I made my "quickie barbeque", which is a pork tenderloin with a rub on it in the oven for about 45 minutes, then you hack it up and put a NC-style sauce on it and serve it on white bread or rolls. Probably not as good as a roast in a crock pot, but still pretty tasty. I use a bit of smoked salt in my rub and sauce to make up for the lack of an open flame.

Colin Meeder (Mert), Wednesday, 18 October 2006 07:04 (seventeen years ago) link

one year passes...

Wanna hit me up with some more of these?

Abbott, Thursday, 18 October 2007 21:37 (sixteen years ago) link

Country style pork ribs + sauerkraut.

Rock Hardy, Friday, 19 October 2007 02:28 (sixteen years ago) link

WTF can I make with the pressure cooker I decided I just HAD to have and have used once?

quincie, Saturday, 20 October 2007 17:30 (sixteen years ago) link

It's getting to Christmas pudding time. Using a pressure cooker reduces cooking time from 8 or 9 hours to 2.5.

Madchen, Monday, 22 October 2007 11:49 (sixteen years ago) link

poule au pot, whole chicken goes in with leek, onion, fennel, bay, bouquet garni, cook three hours or so, bin the veg and add fresh, a few sliced waxy spuds as well, another half an hour to cook the veg and serve with vinaigrette mixed with egg yolk and diced egg white. You get beautfully tender chicken, veg, spuds and a beautiful broth. You also get a whole bunch of leftovers. Fan-fucking-tastic.

Matt, Monday, 22 October 2007 19:48 (sixteen years ago) link

two years pass...

I got a nice slow-cooker for Xmas from my friends!! What do I do with this???

― WHY DON'T YOU JUST LICK THE BUS DIRECTLY (Laurel), Wednesday, January 6, 2010 4:33 PM (4 days ago) Bookmark

on the "what's cooking" thread, reminded me that i really wanted one of these, so now i have one and used it for the first time yesterday. adapted this recipe from the moro cookbook: it's like rabo de toro, but with shin of beef rather than oxtail, and a bit simpler.

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
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

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.

joe, Sunday, 10 January 2010 21:00 (fourteen years ago) link

my attempt to recreate/rip off a recipe from Lasan restaurant in Birmingham. They make it with veal shin, I've used lamb shank.

1.5kg lamb shank
2 large onions, sliced
8 cloves garlic
2 in piece root ginger, finely chopped
2 tbsp ground coriander
4 tsp ground cumin
2 tsp ground turmeric
pinch grated nutmeg
pinch ground cinnamon
pinch ground cloves
salt and pepper
500ml stock

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 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.

joe, Friday, 15 January 2010 20:33 (fourteen years ago) link

duh, forgot - 1 tsp hot chilli powder, add at the same time as the coriander, cumin and turmeric.

joe, Friday, 15 January 2010 21:17 (fourteen years ago) link

I think I have found the silliest slow cooker recipe ever, and there's pretty stiff competetion. Mulled Dr Pepper:

* 8 cups Dr. Pepper
* 1/4 cup packed brown sugar
* 1/4 cup lemon juice
* 1/2 teaspoon ground allspice
* 1/2 teaspoon whole cloves
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 3 cinnamon sticks (3 inches)


* In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until desired temperature is reached.
* Discard cloves and cinnamon sticks before serving. Yield: 8-10 servings.

sedentary lacrimation (Abbott), Monday, 18 January 2010 19:00 (fourteen years ago) link

Hot, flat soda pop!

sedentary lacrimation (Abbott), Monday, 18 January 2010 19:00 (fourteen years ago) link

That sounds blergh. I did use the slow cooker for mulled wine at our holiday party, and it was great.

Mr. Jaq made a pot-au-feu yesterday by packing in 6 chicken thighs and a 2 lb pot roast with a quartered onion, garlic cloves, 2 turnips, 4 carrots, a bunch of crimini mushrooms, 2 big leeks, a bay leaf and two cloves, then as much water as possible. Cooked on low for 10 hours - smelled and tasted great, but looked unlovely at the end. The chicken meat is just mush when you do this, but the broth is amazing.

Jaq, Monday, 18 January 2010 19:11 (fourteen years ago) link

eight years pass...

hullo cheese board i have a question:

what capacity of slow cooker do i need to cook a whole chicken in?

mark s, Saturday, 1 September 2018 11:47 (five years ago) link

I don’t know the size required but I can strongly recommend any whole chicken recipes where the bird isn’t covered with liquid - I did one where it was supposed to slow roast in top of vegetables and it was so undercooked after 8 hours I had to throw it in the oven or risk poisoning.
I just this minute finished doing this pulled pork recipe which is criminally easy and SO good.

an incoherent crustacean (MatthewK), Saturday, 1 September 2018 12:36 (five years ago) link

I’m guessing the chickens in the UK aren’t quite as enormous as the ones in the US but we would use a 6 or 7 quart one - so 6 liters I assume

Paleo Weltschmerz (El Tomboto), Saturday, 1 September 2018 12:57 (five years ago) link

I would never inflict a whole chicken recipe upon myself, though, they all seem like a pain in the tuchus

Paleo Weltschmerz (El Tomboto), Saturday, 1 September 2018 12:58 (five years ago) link

whole chickens aren't hard to cook. we use a le creuset casserole of 6.3l capacity for it. guessing a slow cooker of the same capacity would work, but just a regular oven cook works great.

droit au butt (Euler), Saturday, 1 September 2018 14:17 (five years ago) link

btw when this thread was revived it took my breath away briefly because I regularly haunt Crock Pot Ladies for culinary lols and in fact had spent some time doing so earlier this afternoon, so it felt like some cosmic serendipity.

droit au butt (Euler), Saturday, 1 September 2018 14:19 (five years ago) link

roasting or poaching whole chickens is fine and i often do this but i wanted to make sure i got a large enough slow cooker that i could slow cook them also when i choose (i am going for a 6.5l)

anyway thx all and happy cosmic serendipity euler :)

mark s, Saturday, 1 September 2018 14:23 (five years ago) link

ok nice! with your slow cooker you can try CROCK-POT JAPANESE CLEAR ONION SOUP which has as much to do with Japanese cooking as potato chips do to French cooking. I love this site.

droit au butt (Euler), Saturday, 1 September 2018 14:26 (five years ago) link

OPINION: chicken stock made from normal-poaching a whole chicken is nicer than chicken stock made from slow-cooking just the bones of a roast chicken

next time i will slow-poach a whole chicken i think -- also maybe vary what goes in with the chicken

mark s, Thursday, 6 September 2018 14:05 (five years ago) link

two months pass...

so a thing i find it IMPOSSIBLY HARD to do is not lift the lid and stir

I KNOW IT'S BAD AND TAKES TWICE AS LONG, i do it without thinking

mark s, Monday, 12 November 2018 17:49 (five years ago) link

one month passes...

in conclusion probably don't slowcook the chicken overnight for a salmagundy, yes it saves labour (i.e. washing my largest poaching pot which i will also need for mulled wine later) BUUUUUUT it makes the chicken much too soft and tender and basically crumbly -- really for this salad it needs to be more firm and "cold-chickeny" i feel

(obviously i can "fast-cook" using the slow cooker and will try this next time)

mark s, Monday, 17 December 2018 11:53 (five years ago) link

two weeks pass...

I lift lids and stir too often too. I only recently found out this is detrimental to rice. I really need to use my instant pot more often. I tried to make a coq au vin the first time out which was too much too soon.

I would be in love if I could figure out the perfect way to make a roast chicken in it.

Yerac, Monday, 31 December 2018 19:18 (five years ago) link

Fwiw I find that Brunswick Stew or 50 Cloves of Garlic type recipes work well in the slow cooker for chicken, but generally find pork shoulder is more tolerant to the slow cooker.

Use it when you're not home and you won't stir it!

fajita seas, Tuesday, 1 January 2019 03:00 (five years ago) link

We got a multipot for the holidays (the ugly-named Mealthy one). I'm exclusively a cast-iron pot guy so I'm looking at this thing with suspicion.

Elvis Telecom, Sunday, 6 January 2019 04:06 (five years ago) link

You must be logged in to post. Please either login here, or if you are not registered, you may register here.