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Jan 10, 2007 01:16 PM

slow cooker recipes

I got a slow cooker (crock pot) last fall (6 qt, I think) and I've only made the beef burgundy recipe that I complained about in this forum (too dry). Do any of the 'hounds have slow cooker recipes that they love and would like to share???

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  1. I don't have recipes with me, but I can heartily recommend the book "Not Your Mother's Slow Cooker Cookbook". Everything I've made from it has been great. They also have other, non-slowcooker, recipes in it to serve as sides. Those have been great, too. I'm sorry I can't remember the author, but I know they sell it on

    3 Replies
    1. re: AmyH

      Love the French Onion Soup in this book. The author is Beth Hesperger. I highly recommend it too.

      1. re: wendy8869

        I'll third it. The Thai pork with peanut sauce is terrific, and I like the jerk chicken.

        1. re: Amuse Bouches

          I've been wanting to try that Thai pork with peanut sauce recipe, but we don't eat pork. Do you think it might work with a turkey breast? I imagine the cooking time might need to be adjusted accordingly.

    2. Three of my favorite slow cooker recipes are listed below. All three are basics which can be added to or subtracted from and form the base of a meal, not a meal in themselves. I do have other recipes that I use in the slow cooker frequently, but these three are my favs...

      Drunken Pot Roast:

      1 eye of round roast, your choice of size
      1 can of beer or substitute 1 can of beef broth (NOT boullion!)
      1 heaping teaspoon of garlic, minced
      1 packet of Lipton onion soup mix

      Put the roast in the crockpot, sprinkle the soup mix and garlic over top and then pour beer or broth over all. Cook on low heat for at least 6 hours, up to 12 hours. Shred meat if desired or remove and slice. At the end of this cooking time you can turn it on high, add uncooked egg noodles and a little cornstarch slurry, stir and cook for another 15-20 minutes and you've got beef and noodles. Mushrooms also make a great addition.

      Taco chicken

      This is really, really simple... Take frozen boneless skinless chicken breast from the freezer (I usually do 4-6 at a time) and place in the bottom of the crockpot. Top with one packet of taco seasoning, prepared (ie. with added water) and then cook on low for 4-6 hours. Shred in the pot and let cook a little longer for chicken to absorb all liquid. Then serve with fresh hot tortillas and all the fixings.

      Last but not least:
      Crockpot Pulled Pork BBQ

      1 large boneless boston butt roast
      1/4 cup water
      1 tsp garlic
      salt and pepper
      1 bottle your choice of bbq sauce

      Season the pork with salt and pepper liberally. Place in crockpot followed by garlic and then pour water over all. Let cook 10-12 hours on low heat (can go as long as 18) and then shred well, removing excess fat if desired. Add in the bbq sauce and cook until absorbed (about 30 more minutes). Serve on buns with sliced onions, pickles, jalepenos, extra sauce, etc. We take this one to a lot of church potlucks because it's such a hit.

      Hope these help some... If you want more recipes for the crockpot I'll be happy to share :)

      1. I make a good carolina style pulled pork BBQ in my slow cooker.

        Start with about a 3 1/2 to 3 lb boneless boston butt. I buy one that will sit on the bottom of the pot side to side.

        Wash and dry the boston butt and start by coating it if with this sauce. 2 parts Dijon mustard, 1 part minced parsley leaves, crushed. 1/4 part coarsley ground black pepper, and 1/4 part crushed rosemary. Next were going to coat it with a dry rub, on top of the sauce. And for the rub 3/4 part Spanish paprika, 1/4 part coarsely ground black pepper, 1/4 part salt, 1/4 part sugar, 1/4 part cocoa powder, that right, cocoa powder, 1/8 part chili powder, 1/8 part garlic powder and 1/8 part cayenne powder.

        Apply the rub all over the boston butt, a fairly heavy coating.

        Now place the Boston butt in the slow cooker and set heat to low. Should take about eight hours.

        About 30 minutes before the Boston butt is ready, you can start working on the final sauce.

        1 part yellow mustard, 1 part apple cider vinegar, 1/4 part sugar, 1/4 part light brown sugar, 1/4 part water, 1/8 part chilie powder, 1/16 part Worcestershire sauce, 1/16 part black pepper, 1/16 part cayenne pepper, 1/16 part soy sauce and maybe a tablesoop of butter. Place this in a sauce pot, bring to a boil, make sure you have enough liquid, cut the heat back and let simmer about 30 minutes.

        You can serve the pork with the sauce on the side or chop the whole butt up and sauce it befor serving. Sorry I had to use parts, but the basic recipes is in cups, but for a 13 lb. Boston butt.

        1. I just made coq au vin and it turned out well--a lot of prep before it goes in, though. No recipe but I fried pieces of bacon in a large pot, took out bacon, took out some fat but left enough to brown chicken on all sides, about 5 minutes per. Took out chicken, put it in crockpot w/ bacon. In same pot, added chopped onions, carrots, celery, cooked until softened, added mushrooms, cooked until mire poix was slightly brown, added red wine (cup or so, maybe), deglazed pan, poured over chicken in crockpot. Left on low.