Share your slow-cooker favorites!
- JessicaSophia Jan 3, 2005 12:50 PM
I'm very excited about the slow cooker that I got for Christmas, but because it was unexpected I didn't save any of the slow-cooker recipes that were in all of the fall cooking magazines!
Does anyone have any suggestions of favorite dishes to make with their slow-cooker? I saw on another post the suggestion of Rick Rogers' cookbook--I'd welcome other cookbook suggestions as well. I want to use it all the time now!
I have found many good recipes in "The Gourmet Slow Cooker" by Lynn Alley.
While skimming some of my older cooking magazines I also came across a crock-pot lasagne recipe that I thought would be interesting to try.
Has anyone else experimented with this?
You should specify the size of your cooker. Many recipes are designed for the old standard size, which is smaller than the cookers many people buy today. Also newer cookers tend to be set to higher temps than the older ones, so use caution with high settings unless you know a recipe is indestructible regardless of which!
I don't use my slow-cooker very often, but when I do, I always think I should use it more. One of our favs is smoked sausage, sourkraut, apples, bacon,potatoes all mixed up with a creamy yummy sauce. Real easy--just drain sourkraut well, cube apples, fry maybe 3 or 4 slices of bacon(save drippings and add 2 T. flour, 2 T brown sugar, 1 tea. caraway seeds and 1/2 to 3/4 cup. chicken broth or white wine) cube the potatoes and cut smoked sausage into large pieces. Mix all together and cook on low 8 hours or high for 4 hours. This really mellows out the sourkraut, but be warned -it's still kraut.
Also, try cooking Italian sausage in the cooker. You can brown sausage if you like and then put in cooker with a large can of tomatoes. Best if cooked on low for 8 hours, but it makes a really yummy tender product.
Soups are great in cooker as well. I think if you go on line and look for recipes you'll find many to try.
Oh I did the same thing after reading the egullet thread! Just used up the last of it on New Years Eve (stuffed a whole brie with some, plus some sauteed mushrooms then baked it in puff pastry). It was fabulous. Onion confit is a fantastic thing to have in the fridge - it lasts for quite a while too.
(Also used it on sliced baguette, some goat cheese and sprinkled with pine nuts - under the broiler for a minute to heat. Easy heavenly appetizer).
I got a slow cooker for Christmas, too. I have been ghaving a blast trying out new recipes. I will get a cookbook, but in the meantime, I have been experimenting. Made some chicken thighs last week. Browned the thighs, lput some sliced onions and peppers on the bottom of the pot. Added a bit of chicken stock, white wine, celery stalk, S & P, garlic and thyme. Cooked all day on low. REally good. Also tried some beef- with the usual components. Used a pot roast cut, added celery stalk, onion, carrot, garlic (i put them in cheese cloth to make easy to remove). Added some red wine, beef stock and tomato paste. Cooked all day. WOnderful!!! I thickened up the stock, and it made a heavenly gravy.
Today, I am trying to see if soup can be left to cook all day. I put in some turkey wings and chicken bones. In cheesecloth, I added celery tops, carrots, cut up onion, garlic, thyme and lemon). Used chicken tenders. Will see what happens when I get home. I will add cooked egg noodles before serving.
Just add what you like. You will not need a lot of liquid, as the meat and vegatables will provide liquid as they cook. Good luck
Here's my favorite....
1 whole chicken or parts
1/2 cup V-8
1/2 cup soy sauce
1/2 cup brown sugar
3 garlic cloves, minced
1/4 cup oil
Dip chicken in the rest of the ingredients and place in crock pot. Pour the remaining marinade over chicken. (I usually do this the night before and keep in the fridge until morning)
Cook on low for 6-8 hours.
I recently discovered that if you strain the marinade when the chicken is done you can make a really good gravy.
-I also just learned an easy way to make shredded chicken for recipes. Just cover boneless chicken breasts with water and spices and cook on low for 6 hours. It'll shred with a fork so nicely =)
We just don't care for crock-pot cooked foods BUT I do agree with you that it is wonderful for cooking chicken breasts for shredding up, mostly when I make the Buffalo Chicken Dip that I posted here a while ago...and you are left with wonderful broth for other uses. I cook mine with torn up celery leaves, roughly chopped onion, whole peppercorns, salt and 2 bay leaf; truly perfection.
This has been extensively discussed here before, so in addition to good suggestions offered here, search on both "slow cooker" and "crockpot." There are also lots of good recipes on recipezaar.com.
I use the crock pot fot the inexpensive, less tender cuts of beef that I get on sale. For example, recently, I bought some beef shanks for 0.89/ lb.
I cooked off some conventionally. It took approximately four hours at low heat on the stovetop to get them tender. I placed them in a crockpot with carrots, onions, celery, salt and pepper for seven hours. I pulled the meat out and cut it into bite-sized pieces, tossed some homemade noodles into the pan and made the soup that I will be eating for lunch all week.