Best crockpot recipe
- Pylon Aug 25, 2007 02:23 PM
Got one in my cabinet, and it woefully underused. I do the cooking, so a good dish I could prep and have the SO plug in at noon for a 6pm dinner would be great. Any thoughts?
My two favourite things to do in a crock pot are
Jerk chicken. Make sure there's plenty of gravy for the rice. Which you whip up when you get home.
I've also been into taking chunks of cow or pig and tossing it into the pot with some kimchee and letting it go.
again, serve over rice.
I have a friend who's wife is Korean and their family makes it.
To be honest, I couldn't tell you whether store bought or home made would work better than the other. I imagine they would be as good as the kimchee was.
I do believe I added a bit of water but not much. I had like a 3lb roast or something like that and put in enough so that it would make lots of "Gravy" to cover the rice.
Basically, it was a throw together idea that went extremely well.
Years ago, NYTimes had a crock pot cassoulet recipe that was really good. Maybe it's still online?
There have been quite a few posts recently, found if you search on "slow cooker" instead. Simple bean and braised meat recipes adapt easily to the crockpot. Soups and stews, even more so. Chicken and fish, I don't know. Just do any sauteing and browning ahead.
Red beans and rice (my recipe): http://www.chow.com/topics/434272
EDIT - Posole, pretty much any recipe using canned hominy.
I've been thinking more about taco fillings lately:
Beef chuck roast: http://www.chowhound.com/topics/433095
Pork shoulder: http://www.chow.com/topics/339352
Best tip - crockpot must always start on high for two hours, then down to low for the rest.
Second best tip - go easy on any added liquid especially if meats are present.
Is your crockpot timer electronic or reliable SO :-)?
When I had a job that kept me away from home from 6-6 I used to roast a turkey breast in the crockpot. I would put it in without liquid, just salt. It even browned a little. Otherwise, I have a generic stew-type recipe (stew, curry, beef Burgundy, Carbonade Flamande, African chicken, all similar): put 1/2 cup flour in dry crockpot; stir in an 8-oz can tomato sauce; add salt and any such things as paprika, bay leaf, pepper; add any ingredients appropriate to the sauce (eg peanut butter and red pepper for African chicken, curry powder and garlic for curry, etc), add liquid (water, wine, tomato juice, stock, beer for Carbonade Flamande), then add solids (beef stew meat, cut-up chicken breasts, lamb, onions and green peas for curry, potatoes and carrots for beef stew, mushrooms for beef Burgundy) and let all cook for 8-10 hours. If you are working you can assemble everything the night before and dump it in the crockpot next morning before leaving for work. I do not brown the meat. Nobody cares. Just be sure you have plenty of liquid so you'll get a lot of sauce.