Crock potting without Betty Crocker

[blkery]

I'm a big fan of slow braises and want to do more this summer. Beth Huntsberger's Not Your Mothers Slow Cooker Cookbook is admirable in its scope and analysis of technique, but alot of the recipes are Middle American or adapted for that kind of palate. Any more savoury and interesting slow cooker recipes you might be able to share?

[Val]

I've done a Thai chicken thigh recipe from Janniecooks here on this board...very good! You might also check out Alton Brown's crockpot pepper pork chops...involves a brine but do NOT add salt after the brining when browning those chops...much too much salt!

[janniecooks]

and here's the link to the Thai flavored chicken:

http://chowhound.chow.com/topics/5907...

[LauraGrace]

I think you'll probably encounter a pretty substantial American-midwest-palate bias in most U.S.-published crockpot cookbooks. I've run across a handful of good slow-cooker cookbooks out there that were published outside the U.S., and they tend to be a bit less... canned soup-based, shall we say? ;)

For the life of me, I can't remember the name of the Brit-published slow cooker cookbook I gave my sis-in-law a couple years ago. It's dynamite. Meat, game, vegetarian dishes, tagines, curries, seafood, delicate bisques, gorgeous desserts like custards and sponge cakes... honestly everything. Stuff I never would have dreamed of putting in the crocky. If I find the title of it, I'll re-post. It would be a great resource.

[vttp926]

I don't have any recipes to share but I have read this great blog where the blogger did 365 days of crockpot cooking. check it out. http://crockpot365.blogspot.com/

[chowser]

You can adapt any braising type recipe to the crockpot, as long as you cut the liquids about 1/2-1 cup. I think it's important to sear the meat first on the stove, sautee the vegetables, deglaze with alcohol (it doesn't evaporate enough in the crockpot). I would stay away from any recipes that have you put put everything into the crockpot and turn it on. Too many people use the crockpot as a short cut to dinner (check out that 365 days of crockpotting) but it's not. The advantage of it for me is that I prep when I have time and we come home late to dinner.

[shaogo]

Ever-so-true! I second the idea that some stove work ahead of time makes for superior slow cookery.

[gansu girl]

I have a delicious Lora Brody recipe for Moroccan chicken w/prunes and couscous (if I remember the name correctly) done in the Crock-pot and it's delicious and not at ALL "middle America." I got the book out of the library a long time ago - here's a link:

http://www.lorabrody.com/cookbooks_slowcooker.html

Good luck! I'm following this thread b/c I love crocking in the winter months and need some inspiration, too.

GG
http://www.semisweetonline.com

[DiveFan]

Bean intensive dishes adapt well to the slow cooker because they are less likely to disintegrate. I prefer to presoak the beans for this way (conveniently in the crock!).

I'm stuck in a flavorful rut cooking beef chuck for ropa vieja and faux (turkey thigh or pork butt) pibil - both are very approachable for spice wimps. The achiote/sour citrus marinade for the pibil is a real eye opener if you haven't had it before, but you must plan ahead.

[eamcd]

I'm not sure I could put my hands on it, but I've made a recipe I cut out of a magazine for "Morrocan style" brisket in the Crock-Pot. It had a lot of chopped onions, garlic, some diced tomatoes, and lots of spices (I'm guessing cinnamon and coriander)... I don't remember it all, but it was very flavorful and tender.

Really any recipe for a stew or pot roast or braised chicken parts can be adapted (as others have said). Experiment!