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"Back Burner" Recipes

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Does anyone have any favorite slow cook recipes that utilize a crock pot/dutch oven/pot-on-back-burner? Would love to start dinner before I tackle errands and housework and have it ready several hours later. Thanks in advance

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  1. caramelizing onions for a french onion soup has been quite popular here; sorry but that's all I know.

    1. I keep posting this recipe for Mabel Hoffman's Crockpot Cassoulet everytime a crockpot thread comes up...I usually cut the chicken amount in half and I never use 1/2 pound of bacon, rather just a few slices (much too fatty otherwise in my opinion) and I use half the smoked sausage too but it still comes out really delicious. Link below. There's another good recipe I tried recently from this board using ground lamb, eggplant, sun-dried tomatoes with strong flavors...if you're interested, let me know--my son found it "too gamey" but I went nuts over it.


      1. my favorite (and easiest) with a crockpot is to throw a flank steak in along with orange juice, lemon juice and enough beer to cover the meat. sprinkle in lots of pepper....set on high 4-6 hours, until the meat shreds easily. shred it all apart and you have carnitas for tacos!

        1. Oxtails and turkey necks benefit from slow cooking for at least 2.5 hrs. Recipes abound all over the web for both.

          1. sauerkraut with various pork products in it.

            red sauce or Bolognese

            Lamb or veal shanks

            various Moles (poblano)

            chicken paprikas

            pot roast, saurbraten, etc.

            hunter stew.

            myriad of soups and chili.

            1. Chicken paprikash--just slice a lot of onions, cook and soften. Add seasonings, paprika. Remove onions, brown chicken pieces and remove. Add onions back, sprinkle some flour (if you want a thicker sauce) then chicken on top, then chicken broth. Simmer. Before serving, add a tablespoon or more of sour cream.

              In the winter, with any type of good stewing meat, cook carrots, celery, onions, remove. Brown meat that has been dredged in seasoned flour. Remove. Deglaze pan with wine/beer. Add back mire poix, meat, can of tomatoes, maybe some water/broth, seasonings (bay leaf, thyme, rosemary, whatever). For variations, sometimes I'll start w/ bacon, or sometimes add beans, potatoes, mushrooms, whatever else I have. But, the basics are the same.

              1. Susan Hermann Loomis' "Duffner Family Chicken" from her Farmhouse Cookbook. She travelelled America visiting family farms, tasting and collecting their favorite recipes. Great cookbook.

                Basically, saute chicken parts in olive oil till browned. Salt and pepper them and layer them in a deep lidded casserole alternately with fresh herb sprigs like thyme, tarragon, parsley, oregano, whatever you've got. Cut a couple of onions into 1/4 slices and arrange on top, dust with 2-3 T. Hungarian paprika. Cover and bake at 275 for 3 to 4 hours. The onions melt and the chicken braises in its own liquid. A family favorite at our house too, all year. You could make this in a crockpot as well. *add no addtional liquid*

                1 Reply
                1. re: toodie jane

                  I love that cookbook too. The Kitchen Sink Pot Roast would work in a crockpot too, I suppose, but oven seems easier to me. Also, doesn't she have a stew with corned beed and broken up ears of corn?

                  My book is in storage - can you post Alice Berner's Mom's Pancakes? Maybe in a new thread. So simple, but I really like how they come out.