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Nov 9, 2008 04:48 PM

your favourite slow cooker recipes, please

Hey there, hubby and I decided to invest in a slow cooker this weekend. I picture us cozying up to some fabulous slow cooked stews, short ribs, briskets, etc. all winter long.....that's where you folks come in. If anyone has any tried and true recipes they are willing to share that would be great....thanks.

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  1. For a start, go do a search over at in their recipes section for 'slow cooker'. I have a cookbook with international dishes for the slow cooker that's a few years old, but brilliant. And no, I have no affiliation with them.

    1. Head to your library and check out some slow cooker cookbooks to see if any are inspiring. My favorites are "Ready and Waiting" by Rick Rodgers, "Not your mothers' slowcooker" by Beth Hensperger. Also have found some good recipes in "Gourmet Slow Cooker I & II" books by Lynn Alley.
      Recently looked through a new one out called "1001 slow cooker recipes" at Borders...I am very tempted to get it!

      Try this overnight oatmeal's great! I don't add the half and half, and have used other dried fruits instead (cherries, apples, apricots, dates), or not at all. It' s so nice to have breakfast waiting when you wake up on a workday! :-)

      1. This lady has a blog devoted to using her slow cooker every day for a year: Its got a new recipe every day :)

        1 Reply
        1. I LOVE using my crock pot. I'm making a winter style beef stew in mine today, that has kale and white beans in it. I use the crock pot at least once a week. Love it!!

          Here's the recipe I'm cooking today (scroll down to the recipes listed there):

          I'm doing the "winter-ized" version of the beef stew that you see there. It's part of the meal plan I made with the Meal Planner Tool on that site. Hope that helps you!

          1. I read about a slow-cooker pork shoulder on this site a few weeks ago and made a modified version this weekend. I took one 5 lb pork shoulder roast (that's how our butcher labeled it, though the original post has several varieties/names of cuts used), seasoned it liberally with salt and pepper, and seared it on all sides in a very hot cast iron pan. I made a "paste" from:
            4 cloves garlic, pressed
            1t salt
            1t cumin
            1/2 t chili powder
            1/2 t cayenne pepper
            2 finely chopped chipotles in adobo sauce
            I smeared the paste on the meat (sometimes going under the layers of fat). The meat went into the slow cooker on top of 2 coarsely chopped onions and about 1/2c chicken stock. I cooked it on high for 5 hours (because we were pretty eager to eat it). It really was as delicious as the original post suggests. By the time it was ready, the meat was falling off the bone, and the onions had cooked down. We ate the meat with corn tortillas, avocado, red cabbage, and limes. Definitely a keeper, and very economical too.

            Here's the original post:

            11 Replies
            1. re: RosemaryHoney

              I made something similar to this for tacos and it was good, but if I am being nitpicky, mine was a little dry. I skipped the searing step and used a boneless pork shoulder roast. Do you think that's why it was dry? Would searing and cooking on the bone have been much better?

              1. re: sadiefox

                Hmmm...I'm not sure. Mine wasn't dry, that's for sure. But it was really braising in its own juice, plus the chicken stock, and there was a lot of fat on the cut. I always think meat without the bone has a tendency to dry out more than meat on the bone, so that would be my best guess as to the reason your was dry.

                1. re: sadiefox

                  Boneless cuts are going to dry out more.

                2. re: RosemaryHoney

                  Well, I'm giving this a go right now. :) I just put my pork shoulder (fresh picnic) into the crock pot (after spicing it of course). It sticks up above the top of the pot, so I sealed the crockpot up with a double layer of heavy duty aluminum foil. I'll report back! :)

                  1. re: Morganna

                    Ok, we ate this last night for dinner. The pork was falling apart tender and absolutely lovely. I liked the flavour it had, but it needed something... more. I served it with some prepared BBQ sauce I had in the pantry and that gave me the "more" I was looking for. With the leftovers tonight I'm making my own sauce and I'm gonna toss the shredded pork in with it in the slow cooker to bring it up to serving temp.

                    I'm thinking I'll be doing a second shoulder roast for the holiday pot luck on Tuesday. I'll cook it over night Monday, then shred it Tuesday morning and dump it in to the pot with the sauce and take that to work. Should be perfectly wonderful by the time the pot luck starts.

                    1. re: Morganna

                      I bought a second shoulder last night. Braised it with the same method as above only without the rub. I let it cook all night long. I dumped some Stubb's spicy sauce from a bottle on it after pulling it around 5:30 this morning, and served it up at our holiday pot luck around 11:30. Served it with some generic buns.

                      It's completely gone, and everyone, EVERYONE (I watched) who had any of it, went back for seconds. :) I think that's a keeper!

                      1. re: Morganna

                        job well done, morganna! i love pulled pork. you are now going to be hounded to bring more of that to potlucks any- and everywhere!

                        thanks for sharing your success with all of us out here in the great state of "food-envy."

                        ps, is your avatar from renoir?

                        1. re: alkapal

                          I like making people happy at pot lucks. :) So it made the day for me. :)

                          I'm not sure where my avatar is from. I can't find the photo online of the painting that I took it from (I tried not too long ago). I still have the whole photo on photobucket, if you'd like to see it. She's a cook in what I think looks like a renaissance kitchen. :)


                          1. re: Morganna

                            oooh, looking at that, i'd say NOT renoir. quite a little morality play goin' on in that pic -- esp. with the old lady at her shoulder, and then the carcasses everywhere.

                            good Lord!, looking at the painting a second time, it LOOKS LIKE the old woman is a butchered carcass. wow!

                            1. re: alkapal

                              no no, she's holding onto the lamb side from behind! :)

                              1. re: Morganna

                                i know. but the artist is trying to create a conflation of the two, imo -- maybe as a commentary on the old lady hanging over the shoulder and bugging the gal. whatever, it is unsettling, for certain. i know what the truncated hag image reminds me of -- a harpy! (etchings of my former boss! ;-).