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Oct 17, 2006 01:03 PM

Favorite Slow Cooker Recipes

I'm whipping out the slow cooker. Can I get your favorite recipes?

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  1. Some sweetheart from this board changed my slow-cookin' life by suggesting the following book: Gourmet Slow Cooker by Lynn Alley. Start with the Tarragon Chicken recipe....yummmm.

    PS I found the book in my local library but I've taken it out so many times I am going to buy it!

    1. Yesterday I made lamb stew with lots of root veggies, onion, barley, lamb stock, and Guiness. Browned the meat and onions, deglazed pan with Guiness, then threw everything into the slow cooker along with some thyme and a bay leaf. Left it to cook all day. Yummy! Lots of leftovers to freeze, and the house smelled wonderful, to boot.

      1. Beef brisket, a jar of Heinz chili sauce, an envelope of dry soup mix, and--the kicker--a can of Coke. Simmer over low or medium heat for five or six hours.

        1. I use the slow cooker to caramelize onions. Slice onions, put into cooker, add butter, cook on high until water has boiled away, then on medium until onions are nicely browned.

          1 Reply
          1. re: cheryl_h

            I sometimes do that when making onion soup. I don't even bother slicing the onion. Just peel, take off the ends and throw into the slow cooker whole (or half if the onions are really big) with a stick of butter and set it to cook overnight.

          2. Here’s a good one:

            Slow Cooker Jambalaya
            Yield: 4 servings

            1 pound boneless skinless chicken breasts, cut into 1-inch cubes
            1/2 pound andouille sausage, diced
            1 (28-ounce) can diced tomatoes
            1 medium onion, chopped
            1 green bell pepper, seeded and chopped
            1 stalk celery, chopped
            1 cup reduced-sodium chicken broth
            2 teaspoons dried oregano
            2 teaspoons Cajun or Creole seasoning
            1 teaspoon hot sauce
            2 bay leaves
            1/2 teaspoon dried thyme
            1 pound frozen peeled and cooked shrimp, thawed
            2 cups cooked rice

            In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

            Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

            I got this from the Food Network website, which has a lot of good slow cooker recipes. I've varied it some, always using red and yellow bell peppers instead of green, and sometimes throwing in diced ham. I have found that you can use pretty much any Cajun seasoning mix, as long as it's good--I hate the ones that are largely salt. You can mix up your own of course.